Thursday, January 31, 2013

Guest Post - Kim from {Sweetsie's} Sweets and Treats - PAVLOVAS

Hello!  My name is Kim and I'm the owner and baker of a little cookie shop called {Sweetsie's} Sweets & Treats and the writer of my blog The Queen of Over-Doing: Chronically Kim!

A little bit about me:

I am a wife and a mom of 3 beautiful daughters; ages 11, 19 & 22.  I am also a soon to be 2x grandma of twin girls!  I have a dog named Karma who is, by all rights, my 3rd daughter.  I like to bake, cook, spend time with my family, be outdoors and love my church...and did I mention that I like love to bake?

I've been absent from my blog for a little while due to the holidays, family being sick, working outside the home and having a mild case of ADD but I hope to get back into the swing of things very soon!  I hope you'll join me and follow along in my madness and baking/cooking adventures!

Today I'd like to share a recipe with you since Pamela has invited me to guest post on her lovely blog!  This is a recipe I came across this summer and the family loves it!  I hope yours will too!

This is sweet and satisfying.  It's a spin off my grandma's meringue cookies with some modification to make them a bit sweeter and hold up to the filling.

I will warn you, unless you are going to go to the local market and pick up already made meringue cookies or Pavlovas, this will take about 1-1/2 hours to make the shells.  So make ahead of time.  But it is a very tasty desert to impress guests!  Yum....and, again, the entire family enjoyed it!

PAVLOVAS
with Fresh Sliced Peaches and a Black Sweet Cherry Drizzle


What you'll need:
  • 1/2 cup Sugar + 1 tbsp sugar {for the whipped cream}
  • 2 Egg Whites
  • 1 tsp Cornstarch
  • 1/2 tsp Pure Vanilla Extract + 1 tbsp Pure Vanilla Extract {for the whipped cream}
  • 1/2 tsp White Vinegar
  • 1/2 cup Whipping Cream
  • 2 Peaches, cut into think slices or chunks {blanched and peeled}
  • 1/4 cup Dark Sweet Cherry Preserves {I use }
  • 1 tbsp Hot Water
What you'll do:
  1. First, put a medium bowl or your mixing bowl for your mixer in the freezer along with the beater(s).  Keep in freezer until you make the whipped cream.
  2. Now you'll need to make the shells.  This is the longest part of this desert recipe so make sure to allow yourself about 2 hours to prepare everything {especially if you need to blanch your peaches}
  3. Preheat the oven to 275.  Line a baking sheet with parchment paper {don not spray with non-stick spray}.
  4. Using a food processor, pulse your sugar to make it fine {do not turn it into powder} and set aside.
  5. In a medium bowl, whip your egg whites on low until they just begin to foam {do not make peaks...just need them a little foamy}
  6. Add 1/2 of the sugar {1/4 cup} and whip until stiff peaks form.  In a separate smaller bowl or measuring cup, mix the remaining sugar and cornstarch.  Add the mixture sugar & cornstarch mixture, the vanilla and the vinegar and beat until well blended.
  7. Spoon the mixture into 4-6 piles {depending on the size you are planning on using} on your prepared baking sheet.  Using the spoon make small divots on the tops of each pile.
  8. Bake in the pre-heated oven for 40 minutes.  Turn off the oven leaving the pavlovas in the oven for another 20 minutes.  Do not touch them!
  9. Remove them from the over and allow them to cool completely on the baking sheet.



Preparing the Whipped Cream:
  1. In a chilled bowl or in your chilled mixer bowl, combine the whipping cream, sugar and vanilla.
  2. Beat on medium speed until soft peaks form.
Preparing the Sweet Dark Black Cherry Glaze:
  1. Add your preserves to a small bowl.  Add the hot water and stir with a fork until a thin glaze forms.
Assembling your Pavlovas:
  1. Place your cooled pavlovas in the center of a plate or shallow serving bowl.
  2. In the divot, add your whipped cream and peaches.  
  3. Top with the sweet dark black cherry glaze and serve! 
Wallah!

Thank you so much for joining me today at Pamela's Heavenly Treats!  I hope you head on over to my blog and join me there for all that I have coming up with year!  Happy 2013!






~I want to thank my wonderful friend Kim for sharing this awesome treat with us, I will put this recipe for Pavlovas in my recipe book, this looks so good!  I want you to make your way over to Kim's wonderful Sweetsie's Shop, she is a wonderful baker and she bakes some delicious cookies I have taste tested them so I know, thanks again Kim for being my guest today, I so appreciate it~


Wednesday, January 30, 2013

Brown Sugar Blondie Bars

Not sure if you all know that I am a Baking Contributor over at Vintage Sunshine I did my first post yesterday where I made a Pinterest find Clementine and Chocolate Chip Muffins, they came out delicious!  Make sure you go on over and check out this yummy recipe, I will be posting over there about twice a month! Here is a peek of what I made ~ 
 

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Today I want to share an easy, yummy, delicious, finger licking treat!  Brown Sugar Blondie Bars are a fav in our house, everyone loves them.  With the superbowl coming up on Sunday this will be a nice treat for your dessert table!


Blondie Bar
1/4 cup butter
1 cup light brown sugar
1 egg
3/4 cups whole wheat flour
1 tsp baking powder
1 tsp vanilla
Directions
Melt butter in saucepan on medium heat - take off burner add brown sugar, stir in egg.  Stir in flour mixture (whole wheat flour and baking soda), add vanilla.  Grease 8x8 pan, pour mixture in, bake on 350 for 20 minutes.  Let cool on wire rack and then cut into squares.

You can find me linking up Here


Tuesday, January 29, 2013

Guest Post - Samantha from Reinvented in Seattle - Caramel Pecan Pie

Hi! I’m Samantha from blog Reinvented In Seattle and the founder of the eco-friendly shop Reinvented By Me a highly caffeinated haven for all things handmade and happy. If you are in need of seeing the world through a pair of rose colored glasses you can barrow a pair of mine when you stop by to say hi.

Let’s just get this out of the way; I’m not Martha. Never have been, never will be. Actually a few years ago I didn't believe that baked goods could come from anything other than a box. Am I inspiring confidence yet? No? Didn't think so. Once I learned that baking could be simple and found the recipes that worked and were easy my relationship with the kitchen changed. It even began to be fun to mess around with recipes including this one for caramel pecan pie.

What you'll need:
  • One 9" pie crust (I have a fabulous flaky crust recipe if you would like to check it out.)
  • 36 wrapped caramels 
  • 1/4 cup butter
  • 1/4 cup milk
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups of pecans
Start off by heating the oven to 350 degrees.


While that is heating up unwrap the caramels and combine them with the butter and milk in a saucepan and melt them over medium heat. It will take about 10 minutes to melt. Make sure to keep stirring while melting.

In another bowl mix together sugar, eggs, vanilla, and salt. Gradually add in the melted caramel mixture.


The next step is to prep the crust. Chop up a cup of the pecans and pour it in the bottom of the crust. You can chop them according to your preference. Personally them on the smaller side but you can do halves if you like. Now your ready to pour your mixture in the crust and top with the 1/2 cup of pecans  you have left over.

Pop that baby into the over and cook for about 45-50 minutes. You know that it is done when the top is a golden brown and there is a slight jiggle to the pie. Allow it to cool and it will set. If it is still too loose when it is done cooling cover the pie with tin foil and pop it back in the over for a few more minutes.


I would love to hear how this pie turned out for you. Or if you would like you could test out one of my other recipes for tres leches (holy hot dog this one is good), caramel apple cupcakes (my best recipe, people will line up for these), and orange almond biscotti  (a great breakfast treat).

What is your favorite pie recipe? Tweet it to me or stop by my Facebook page and let me know. I'm forever trying to expand my pie recipe list. 

Pin It

~I want to thank Samantha for being my guest and for sharing this delicious treat, I have already put in my recipe book, make you way over to her wonderful blog to check out what she has going on~

Monday, January 28, 2013

Giveaway #4 / 4 Prizes, $40.00 Value, 1 Winner





It's my 1 year blog anniversary, I will be celebrating for the entire month!  Every Monday in January there will be a new giveaway and guest posts throughout the week!  

This is Week 4 of my 1 Year Blog Anniversary, and it has gone great.  This is the last giveaway, I am so thankful for all my lovely friends who were guests on my blog and also provided gifts for giveaways.  I so appreciate you all!
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GIVEAWAY #4 
(4 Prizes, $40.00 Value, 1 Winner)


Kim from Chronically Kim 
{Sweetsie} Sampler ($20.00 value)

Medium Ad Space ($8.00 value)


Sarah from Family Darr
Blog Template ($15.00 value)



Elisabeth from Bella The Blog 
Ad Space ($20.00 value)



~Please be honest when participating, I will verify every answer, thanks~



a Rafflecopter giveaway

Saturday, January 26, 2013

Heavenly Treats Sunday Link Party #34


Welcome to 

I am so excited that you are here for Link Party #34, WOW thats all I can say!  Come on over and link up all those YUMMY DESSERTS that you have been making. Thanks to all of you that make this Link Party successful, each week I meet new people, awesome blogs and you leave so many wonderful comments!  

Thank you again!
_______________________________________________

Here are the FEATURES from Link Party #33

~Just a few rules~

Link directly to your post

No giveaways or shops


Please grab party button or link back to my blog




Pamela's Heavenly Treats
<div align="center"><a href="http://pamelasheavenlytreats.blogspot.com/" title="Pamela's Heavenly Treats"><img src="http://i41.photobucket.com/albums/e271/smason01/SundayTreatsButton.png" alt="Pamela's Heavenly Treats" style="border:none;" /></a></div>

~Please make sure you visit and comment on other posts, meet some new people~

I would love it if you would become a follower of Pamela's Heavenly Treats!

Please check back next week to see who is featured!

~If you would like to Co-Host please email me~

~DESSERTS ONLY~


LET'S PARTY!






Friday, January 25, 2013

Heavenly Treats Feature Friday


Giveaway #3 (Ad Space Package)
 1 Winner (2 days left to enter)
Enter Giveaway #3 ~ 1 Yr Blog Anniversary

~Come back Monday for Giveaway #4~ 
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Thanks to all of you that make this Link Party 
successful, each week I meet new people, so many wonderful comments!  

I would love to feature you all!  

Come on back Saturday morning and link up your YUMMY dessert treats, can't wait to see what you all link up!

~HEAVENLY TREATS FEATURES~

Features from Link Party #33


Annie's Noms ~ Espresso Truffles
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Karen's Kitchen Stories ~
  Chocolate, Chocolate, Chocolate Chip and Coconut Shortbread Cookies
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The Royal Cook ~ Old Fashioned Mints
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~Please Grab a Feature Button~


Pamela's Heavenly Treats
<div align="center"><a href="http://pamelasheavenlytreats.blogspot.com/" title="Pamela's Heavenly Treats"><img src="http://i41.photobucket.com/albums/e271/smason01/FeaturedButton.png" alt="Pamela's Heavenly Treats" style="border:none;" /></a></div>


~Make sure to come back and link up your yummy dessert posts on Saturday~



Thursday, January 24, 2013

Guest Post - Asilia from Reasons to Porcrastinate - Gingerbread

Hi! I'm Asilia from Reasons to Procrastinate, my blog that is dedicated to the art of Procrastination, an art that my high school students like myself have mastered to perfection.

I am so excited to be able to guest post here on Pamela's Heavenly Treats. I could never forgo desserts,  so I am always looking for ways to make desserts that are good-for-you, or more realistically, that are at least not diet-destroying.

So here is a recipe for gingerbread that I adapted from here. It is egg-free, dairy-free and thus saturated fat free. And it is chewy and moist and flavorful and delicious and perfect and I-could-sing-praises-forever-but-let's-get-to-the-recipe.
Best part? Even though it is vegan (vegan if you do not use white sugar, because that is dyed with products that are not vegan), it does not use ingredients that are inaccessible, like fake butter or even soy milk. And it is delicious. But I believe I already mentioned that.
And yes. These were my Christmas cookies. Along with Grapefruit-Honey-Almond Biscotti. So what if I am posting this recipe so late? Don't judge.

So anyway, enough ranting. Here is the recipe.


Almost-Vegan (can you say that?) gingerbread cookies
makes 20-24 small-yet-satisfying cookies
You could even make sandwich cookies out of these. Think spiced butter cream or cream cheese frosting in the middle. So not vegan, but so delicious. Or maybe serve with an apple compote

Ingredients

1/2 cup blackstrap molasses
1/2 cup water
1/4 cup any neutral tasting oil
1 tsp vanilla
1 1/2 cups either All Purpose or Whole Wheat Pastry Flour
1/3 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1 tsp fresh ginger
1 tsp cinnamon
2 cloves, ground
1/2 tsp ground nutmeg
1/4 tsp ground cardamom (optional)
1/4 tsp orange zest (optional)
1/2 tsp allspice (I did not have any, but more spices = more flavor)
1/4 tsp salt


1. Preheat the oven to 350 degrees. Grease 24 muffin cups (or bake in 2 batches, 12 cookies each time) and set aside. I made these cookies as essentially very small muffins because the batter is too loose to make the cookies as cookies on a sheet.
2. In a saucepan, combine the molasses, water, fresh ginger, and oil, and boil, stirring to ensure the mixture does not burn. Remove from heat and add vanilla and orange zest.
3. Sift together the flour, sugar, baking soda, baking powder, ground ginger, cinnamon, allspice, nutmeg, cloves, cardamom, and salt. Whisk the molasses mixture into this dry mixture until combined. 
4. Pour about 1-1 1/2 tablespoons of batter into each muffin cup and bake for 12-20 minutes until baked through but still chewy and not tough.
5. Bake and let the cookies COOL before removing them from the muffin cups. I did not do this. No cooling means torn cookies.
6. Most important step. ENJOY!!!!

~I want to thank sweet Asilia for this wonderful yummy treat, that I will be making I love gingerbread anytime of the year, make sure to head over to her wonderful blog~


Wednesday, January 23, 2013

Guest Post - Jamie from Moms Test Kitchen - Cherry Lemonade Cupcakes

I'm so excited to be here guest posting again for Pamela! I absolutely adore her & her blog!  And I'm so happy to be able to be a part of her blogiversary!!  Just in case you've forgetten who I am ~ I'm Jaime, the wife and momma behind Mom's Test Kitchen, my little space in the blog-o-spere where I share the recipes I make for my family. You won't find anything too fancy over in my kitchen, just good simple recipes that a mom can make while stepping around a 2 year old & her puppy!


Speaking of 2 year olds, my little girl is into all things pink right now!  I was very much the 'daddy's girl' & tomboy growing up so I don't quite know how to handle having a girlie girl daughter!  My mom & dad find this hilarious!!





The best way I know how to make her happy is baking something pink!!
  



CHERRY LEMONADE CUPCAKES




INGREDIENTS:

For the cupcakes
  • 1 box (18.25 ounces) white cake mix
  • 1 box (3 ounces) cherry lemonade jello ~ reserve 1 tablespoon
  • 4 eggs
  • 6 tablespoons butter, softened
  • 1 & 1/4 cup milk
  • 1 teaspoon vanilla
For the Frosting
  • 1/2 cup butter flavored vegetable shortening
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon reserved Cherry Lemonade Jello
LETS COOK:
Heat oven to 350 degrees. Place paper baking cups in a mini muffin tin.
In a large bowl, combine your butter, milk, eggs and vanilla for the cake. Lightly beat the eggs. Add the dry cake mix and stir just until combined. Then add the box of Jello reserving 1 tablespoon for the frosting. Stir until just combined. With a mixer, beat the batter on medium for about 2 minutes. Divide the batter evenly among the muffin cups, filling about 1/2 of the way full.
Bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
While the cupcakes are cooling, make your frosting - in a large bowl, beat shortening and butter until smooth. Add in the vanilla and beat again. Add the sugar, one cup at a time, making sure everything is combined completely. Once you've added all of the sugar, add the milk. Then add the reserved 1 tablespoon of Jello*. Continue beating the frosting on low until everything is combined and smooth.

NOTES:
*Adding the 1 tablespoon of Jello will not change the flavor of the frosting very much, it just gives it a slight hint of the flavor - you could always add more than the 1 tablespoon but I thought it was a nice complement to the flavor in the cupcakes.
*Also the Jello does not really change the color of the frosting very much at all - depending on how bright of an icing you want with your cupcakes, you might want to add in some food coloring to get a pink color ~ I would recommend adding just a few drops at a time and tasting the frosting before adding more to make sure the food coloring isn't altering the taste of the icing as well as the color. :)


If you like this recipe, I hope you'll stop by & check out some of my others! You can also stay up to date on my newest recipes by joining any of my social network communities!


~I want to thank my friend Jaime for once again being a guest on my blog, and sharing a yummy recipe, this is already in my recipe book to make later, make sure you go on over to Jaime's delicious blog, she shares all different kinds of recipes~

Tuesday, January 22, 2013

Blogger Day of Silence - Mourning 40 Years of Legalized Abortion

Dear Blogger Friends,

Tuesday, January 22nd will mark the 40th anniversary of Roe v. Wade, which legalized abortion in the United States. Since that tragic day in 1973, over 50 million children have lost their lives to abortion.

Since the legalization of abortion, thousands of life-saving Crisis Pregnancy Centers have sprung up across the country. These centers offer support and care for mothers (and fathers) facing crisis pregnancies. The caring workers and volunteers at the centers help the parents make a good decision for their child, starting with the choice of life.

Crisis Pregnancy Centers also offer post-abortion counseling. If you or someone you know has had an abortion and are in need of counseling, please your local center.

In memory of the 50 million plus children who have lost their lives in the horrible act of abortion since 1973, let's show our support of the Crisis Pregnancy Centers and also observe a blogger day of silence.

RoevsWadeAnniversaryDayofSilence

"Heartbeat International currently serves over 1,400 affiliated pregnancy help centers, maternity homes, and non-profit adoption agencies in all 50 states and in 47 countries." source

Will you join with other bloggers for a Blogger Day of Silence Tuesday, January 22nd as we mark the 40th anniversary of Roe v. Wade? You can join in by posting the above button on January 22nd. If possible, please let the button be all you post that day as we remember the lives lost to abortion.

Thank you for taking a stand for the most innocent of life... the unborn.

In defense of the babies,
Your Fellow Blogger
Please feel free to copy and paste this post onto your blog if you would like, or email me for the html code.

 

Monday, January 21, 2013

Easy Valentine Cupcakes / Dark Red Velvet and Pink Cheesecake Cupcakes



I love cheesecake and I love cupcakes, so I thought hey why not put the two together, my friend Dorothy from Crazy for Crust, made some for 4th of July (Recipe Here)!  


Since I made the Strawberry Cheesecake Cups, and they came out YUMMY and were the hit of the house, I decided I would try and make these.  I also made the cheesecake batter pink because of Valentine's Day (you can leave it white if you want).  The cake batter was supposed to be pink, but I made a mistake and put cocoa in the batter mix so my pink coloring turned the batter a deep dark red, but they were still delicious!

This will be a winner on your dessert table for a Valentine get together or for a Saturday night dessert!  I used my egg and dairy free cupcake batter, and then just a simple cheesecake recipe!

Cupcakes

1 1/2 cups whole wheat flour 
1/2 tsp salt
1 cup light brown sugar
1/4 cup unsweetened cocoa
1 tsp baking soda
5 tbsp canola oil
1 tbsp vinegar
1 tsp vanilla
1 cup cold water 
1 tsp of red flavoring
1/4 cup applesauce
Cheesecake
2 - 8 oz cream cheese (room temp)
1/2 cup light brown sugar
1/2 tsp vanilla
2 eggs
Pink flavoring
Directions
Cake
Set oven to 350, for cupcakes makes 12-16~
In a bowl combine flour, salt, light brown sugar, cocoa powder and baking soda, set aside.
Mix oil, vinegar, vanilla and water.  Add dry mix slowly.  Mix well and then add red flavoring mix well.  Fill your cupcake tins with 2 tbsp of batter.  

Cheesecake
Mix all ingredients together until well mixed! Add pink flavoring mix well.  Then add 2tbsp on top of cake batter.  Bake on 350 for about 18 minutes, cool on wire rack and then put in fridge for about an hour.  You can top with cream cheese frosting or leave as is!

You can find me linking up Here




Giveaway #3, Ad Space Package, 4 Prizes, 1 Winner





It's my 1 year blog anniversary, I will be celebrating for the entire month!  Every Monday in January there will be a new giveaway and guest posts throughout the week!  

This is Week 3 of my 1 Year Blog Anniversary, and it has gone great.  Giveaway each Monday and 2 guest posts through the week!  

Giveaway #3 ~ Ad Space Package 4 awesome prizes ~ 1 winner!

  
Make sure you come back each week to enter the new giveaway and get some new dessert recipes!
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GIVEAWAY #3 ~ Ad Space Package

Call Me PMc

Paula from Call me PMC 
Standard Ad Space

Chase The Star


Barbara from Chase the Star
 Standard Ad Space



Maria from Agape Love Designs 
Large Ad Space

Kelly from The Houtz House Party 
In Post Ad Space



~Please be honest when participating, I will verify every answer, thanks~



a Rafflecopter giveaway

Sunday, January 20, 2013

January Sponsor Lovelies


I am so thankful for the awesome sponsors that grace my sidebar each and every month, doesn't matter what size ad space you have I treat them all equal! I give shout outs twice a week on twitter and if I am on while they are I will re tweet whatever they post.  

Here we have 3 wonderful ladies that wanted to share a little something about themselves and there awesome blogs!  Make sure you go and visit, you wont be disappointed!


Hi! I'm Tyler from Rays of Purple! I am married to my high school sweetheart and we are currently living in Arizona. My blog is about everything really, from trying out new recipes and DIY projects, to life adventures and love. Please stop by and say hello, I would love to meet you!

 Blog  / Twitter / Pinterest

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Site  /  Facebook  /  Twitter

Hi I'm Joanna, an actor and photographer trying to live a full and fashionable life.  My blog is filled with daily outfits as well as the awkward and often sarcastic musings on life and the grand scheme of the universe.  Don't I sound profound?  Trust me, the reality is far from it, but it might make you laugh.
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Hi wonderful people! Welcome to Pamela's Heavenly Treats! it's such a huge pleasure for me to be part of her blog every month. She makes us hungry every time we visit her blog, doesn't she?

About myself this time--I'm Charlene and I blog over at Rushing for Bagels. I started blogging last May 2012 and I love how my blog has grown over the several months. I write about my life, the products I enjoy and trust, and the experiences that made a difference in my life. Feel free to say hi and leave your links because I would love to check out your blogs.

Facebook, Twitter, Pinterest, and Google+

~Make sure you take a look at my sidebar to the right and check out all my sponsor lovelies, they all have beautiful blogs with recipes, DIY, crafts, frugal and the list goes on~

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