Weekly Recipe Roundup

No wonder Jillian doesn't seem to be working for me as of late, with all these sweets, I'm fighting a losing battle! I just can't seem to help myself. I look at Tastespotting daily and it seems to be filled with the enemy but alas, I can't quit going back for more. There really needs to be an end in sight but I'm still searching for the means to that end. Until then, I'll share my baked delectables with you. And why is it that baked goods never taste bad? Why haven't I ever found a cake that tastes so bad I never want to eat it again? Maybe I should create something terrible tasting as a way to put an end to my sweet tooth.

Believe it or not, I don't always choose desserts just for me! This one was a request from Wes and one of his favorites. It's so easy I'm almost embarrassed to divulge my secret, but for you I will. I can't remember where I hijacked this recipe but it is a keeper for sure. It's super easy and a crowd favorite. I never have any of these left when I take them to a function.

Magic Smores Bars

10 oz graham crackers (18 whole crackers, or 2 cellophane wrapped stacks)
1 stick unsalted butter, melted

Pinch salt
1 14oz can condensed milk
1 ½ cups chocolate chips
2 cups mini marshmallows

Preheat oven to 350. Grind graham crackers, add butter and salt. Press into bottom of 13x9 pan. Top with condensed milk. Top with chocolate chips then marshmallows. Bake for 30-35 minutes, or until marshmallows are lightly browned.

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One time, as an attempt to limit my dessert consumption, I purchased Small-Batch Baking by Debby Maugans Nakos. This cookbook scales back 225 dessert recipes into smaller yielding recipes. It's perfect for just Wes and I. I have to admit I've never been blown away by many of the recipes, but for a small treat, it's been perfect. I had some icing leftover from my mom's cake, so I was on the hunt for a cake. We settled on the Old-Fashioned Yellow Cake (recipe to follow). The cake was one of the tastier treats I've made out of this book. The melted butter created a little crisper crust than I prefer but I loved the rich and dense flavor and texture.

Old-Fashioned Yellow Cake

(from Small-Batch Baking)

1/2 cup sifted AP flour

3 T buttermilk

1/8 tsp baking soda

Yolk of 1 large egg

1/2 tsp pure vanilla extract

3 T unsalted butter, melted and cooled

1/3 cup sugar

1/4 tsp salt

1. Preheat oven to 350. Grease 2 small cake pans (I use little 4'' ones).

2. Place the buttermilk and baking soda in a small bowl; and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.

3. Place the flour, sugar, and salt in a medium-size bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth.

4. Spoon the batter into the prepared pans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.

5. Cool on a wire rack for 15 minutes. Frost the cake with your favorite (leftover) frosting.

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When I began searching for recipes it was just for my benefit.

Since starting the blog I've realized how helpful and how much time I can save myself if I also include the web address to the original recipe in my saved file. This recipe for Blueberry Oat Bars must have been pre-blog because I can't find the site anywhere. I wanted to post the picture anyways. If anyone is interested, let me know and I'll continue to search. These are a nice, somewhat light, snack that could easily be served at breakfast or for dessert. The original recipe called for frozen blueberries but fresh ones are so plentiful right now, I opted for those.

I hope your sweet tooth enjoys these recipes. I hope to be able to post some savory recipes next week!