12.30.2013

The Purple Filter: Christmas


We had a laid back Christmas this year and it was really great! I hope everyone else enjoyed theirs! :)
What did you guys get for Christmas??

12.24.2013

My Favorite Time of Year

"You and me together, 

will make this Christmas bright..." 

- This Christmas, Ashanti

I hope everyone has a wonderful and safe Christmas! :) 

You can follow along with mine on instagram, username: Tybabess

12.17.2013

Chocolate Sugar Cookies

recipe from: browneyedbaker.com

This recipe does take a little patience because there is quite a bit of waiting time between batches, but it is definitely worth it! I promise you'll get into a rhythm, and that helps so much! We made these for T's office Christmas party and they were a huge hit! We just used store bought buttercream frosting to frost these and keep them simple, but you can get as fancy as you want. :) I am not usually a huge fan of chocolate cookies but I ate way too many of these! They are seriously so yummy! Enjoy! :)

Ingredients:
- 6 cups all purpose flour
- 1 1/4 cups cocoa powder
(I used "Premium Cocoa" which is a blend of natural & dutched cocoa. I'll post a photo at the bottom!)
- 1 teaspoon salt
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract

------------------

1. Whisk the flour, cocoa powder, and salt in a large bowl. Set aside.
2. Use an electric mixer on medium speed to beat together the butter and both sugars.
3. Add eggs and mix to combine. Scrape sides of bowl as needed.
4. Add the vanilla extract, beat to combine.
5. With the speed set on low, slowly add flour mixture. Beat until just combined.
      Mine got pretty thick towards the end and I had to switch to a rubber spatula!
6. Divide this dough in two and shape each half into a 2" high round disk. Wrap each with plastic wrap and place in the refrigerator for at least 45 minutes.  

7. Take one piece of dough out of the refrigerator and roll out the dough between two sheets of parchment paper. Roll to about 1/4" thickness. Ours weren't totally even.. but they all turned out okay ;)
8. Transfer the parchment paper and dough onto a cookie sheet, we used a cutting board, and place in the fridge for about 15 minutes.
9. During those 15 minutes, preheat oven to 325 degrees F. Also line your cookie sheets.
10. Remove the rolled out dough from the fridge and use a cookie cutter to cut your shapes. Place on a prepped cookie sheet. Be sure to leave about 1"-2" between cookies.
11. Gather up any excess dough, re-roll and repeat step 10 until all of the dough has been used.

12. Place the baking sheets with cut out cookies into the freezer for about 15 minutes.
13. Remove from freezer and bake about 15-17 minutes.
14. Repeat the process with the second disk of dough.





10.21.2013

Snickers Caramel Apple Pie




We are officially into Autumn months and temperatures are starting to drop.. In Arizona that means going from over 100 degrees, down to the low 80s, so still plenty warm! I wanted something light and fluffy, and seriously, you can never go wrong with apples and Snickers.. am I right?! I also use the term "pie" pretty lightly. When you try to slice it like typical pie, it falls apart a bit, but it's still delicious!

Ingredients: 
- 1 pie crust
- 1 container of cool whip
- 1 bag of fun size Snickers candy bars (refrigerated, not frozen) 
- caramel ice cream topping
- 4-5 green apples
*The amount of most of these ingredients really just depends on your preference!

1. Cut apples and Snickers into bite size pieces. 
2. In a large bowl, combine most of your Snickers/apple pieces (Save some for the top of the pie) with about 2/3 of your cool whip.
3. Pour mixture into pie crust.
4. Use rest of cool whip to spread on top.
5. Drizzle with caramel and sprinkle with apple and Snickers pieces. 


8.15.2013

Butterfinger Cookies




Ingredients:
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 cup butter (2 sticks)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 - 2 cups crushed fun size Butterfingers
(At the Albertson's near us, they have packs of 8 fun size bars, we grabbed two of them)

1. Preheat oven to 350 degrees.
2. Using a hand or stand mixer, mix sugars, eggs, butter, and vanilla in a large bowl.
3. Add salt, baking soda, and slowly add flour. Blend well.
4. Add most of your Butterfinger candy pieces (Or all if you don't want to put pieces on top of dough)
5. Drop Tablespoonfuls of dough onto cookie sheet lined with parchment paper.
6. Slightly push a few of the candy pieces left on top of each ball of dough. (Optional)
7. Bake for 9-11 minutes, until slightly golden.


8.13.2013

Snickers Cupcakes

Chocolate cupcakes:
(makes about 34 cupcakes)  
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 30 cupcakes)

- 2 cups butter, softened
- 2 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup cream (we used heavy whipping cream because it's what we had on hand)
- 7 1/2 cups powdered sugar
- 2 (7 oz) jars of marshmallow cream

1. Use a hand mixer or a stand mixer to combine butter and peanut butter. Beat on medium-high speed until light and fluffy.
2. Add cream and vanilla, mix again. Add powdered sugar and mix until smooth and fluffy.
3. Stir in marshmallow cream by hand with a spatula and stir until combined.

To finish cupcakes: 

- about 3/4 cup peanuts, chopped
- caramel sauce (we used caramel sundae syrup)
- chocolate sauce (we used Hershey's chocolate shell topping)
- 15 fun size or bite size Snickers, cut in half 

1. Pipe frosting on top of cupcakes.
2. Drizzle caramel sauce and chocolate sauce over frosting.
3. Top with chopped peanuts and one half of a Snickers candy.


8.08.2013

Easy Blueberry Muffins

After my first muffin adventure with these Almond Poppy Seed Muffins, I wanted to try to make another kind! These were just as easy as the poppy seed muffins, and just as delicious!

Ingredients: 
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup canola oil
- 1 egg, beaten
- 1 cup fresh or frozen blueberries

Directions:
1. Preheat oven to 400 degrees F. Line muffin tin with cupcake/muffin liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, combine beaten egg, milk, and oil.
4. Add liquid ingredients to dry ingredients and stir until just moisten.
5. Gently fold in blueberries. 
5. Spoon batter into muffin liners (about 2/3 full). Bake 15-20 minutes.


8.06.2013

Twix Cupcakes



Chocolate cupcakes:
(makes about 34 cupcakes) 
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting.. 
Recipe from: cannella-vita.blogspot.com

- 1/3 cup solid vegetable shortening
- 1/3 cup butter, softened
- 2/3 cup caramel ice cream topping
- 1 teaspoon vanilla extract
- About 4 cups powdered sugar

1. Using an electric mixer, cream butter and shortening.
2. Add caramel and vanilla.
3. Slowly add in powdered sugar until desired consistency is reached. Should be light and fluffy.

8.01.2013

Copy Cat Crazy Bread

Recipe from: sixsistersstuff.com
Ingredients:
(Makes 16 bread sticks) 

- 1 (10 oz) can of pizza dough
- 2 Tablespoons butter, melted 
- 1/2 teaspoon garlic salt
- 1/8 cup finely grated Parmesan cheese

Directions:
1. Preheat oven to 400 degrees F
2. Unroll dough onto a clean surface, and cut in half lengthwise. 
3. Cut 8 strips vertically, leaving you with 16 pieces. 
4. Place each piece on a lightly greased cookie sheet.
5. Bake 6-8 minutes, or until golden brown.
6. While bread sticks are baking: Melt butter, and stir in garlic salt. 
7. Remove bread sticks from oven and brush on butter/garlic mixture. 
8. Sprinkle with Parmesan cheese and serve with Marinara sauce. 



7.30.2013

Chocolate Malt Cupcakes

Chocolate cupcakes:
(makes about 34 cupcakes) 
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 3/4 cup cocoa powder
- 2 - 3  cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup malted milk powder  (We used Ovaltine "Classic Malt" as a substitute)
- Whopper candies (optional) 

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Add cocoa powder, then slowly add powdered sugar until desired consistency is reached.
        If it gets too thick, add about a teaspoon of milk. If it gets too thin, add a little more powdered sugar.
3. Frost cupcakes and add a Whopper to the top :)


LOL.. Dad is such a good sport ;)

7.25.2013

Doritos Crusted Chicken Strips

Recipe from: sixsistersstuff.com
Ingredients: 
- 4 boneless, skinless chicken breasts
- 1 (11.5 oz) bag of Doritos, Nacho Cheese flavor  
- 2 cups flour
- 4 egg whites
- 1/2 Tablespoon of garlic salt 

Directions:
1. Cut chicken into strips. (The size just depends on how many you want)
2. Crush the Doritos chips. (Use a food processor if you have one. We don't, so we just made a 
         small hole in the bag, to get the air out, and then used a rolling pin to crush the chips into 
         tiny pieces.)
3. Mix flour and salt in one bowl. Whisk the eggs in another bowl. 
4. Set up bowls in order: chicken, flour/salt mixture, whisked eggs, and lastly, Doritos. 
5. Preheat oven to 400 degrees F. 
6. Spray a cookie sheet with cooking spray and set next to the Doritos bowl. 
7. Lift one chicken strip, or a couple, and place them in the flour. Make sure they are evenly coated.
8. Lift chicken out of flour and shake off any excess. 
9. Place them in the eggs, again make sure they're evenly coated. 
10. Remove from the egg bowl, and place them in the Doritos, making sure they're evenly coated.
11. Place completed chicken strips on the cookie sheet.
12. Repeat with remaining chicken strips.
13. Bake in the oven for about 17-20 minutes. 

I made my husband do the actual dipping.. he had to wash his hands a few times :p He said it was worth it though because these were so yummy! 


7.23.2013

Cookies N' Cream Cupcakes

You should probably know I'm kind of a picky eater... And I'm not a big fan of anything "crunchy" in my cupcakes. Because of this I always just use a "basic" cupcake and then play with the frosting. For any chocolate cupcakes I make, I stick with the same recipe, and I've shared that below :) They are so moist, and stay that way for a few days, everybody loves them! 

Chocolate cupcakes:
(makes about 34 cupcakes) 
- 1/2 cup unsweetened cocoa (sifted)
- 2 cups sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 
2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.
3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.
4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.
5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 
6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 
7. Let cupcakes cool completely.

For the frosting: 
(enough for about 24 cupcakes)
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 4 - 4 1/2 cups powdered sugar
- 1/2 finely crushed Oreos 
                   (I crushed the oreos, then sifted them so I didn't have chunks of cookie in the frosting)

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Slowly add powdered sugar until desired consistency is reached.
                           If it gets too thick, add about a teaspoon of milk.
3. Gently stir in the crushed oreos.
4. Frost cupcakes and top with an oreo! (Or half of an oreo like we did) 


7.18.2013

Rolo Stuffed Ritz Crackers

You will need: Rolos and Ritz Crackers

1. Preheat oven to 350 degrees F and line cookie sheet with parchment paper.
2. Place ritz crackers face down on the parchment paper and top each cracker with a Rolo candy.
3. Bake in oven for 3-4 minutes, but keep an eye on them. This will soften the rolos but not melt them.
4. Remove from oven and immediately top with a second ritz cracker.
5. Let cool and enjoy! :)

Super easy snack!