7up Pound Cake

Happy Memorial Day friends! I hate to go on a rant here, but it really ticks me off when people act as if Memorial Day is national "hang out with your friends and bbq" day. I sent Ryan to the store to pick up a few things for this pound cake, and when he came back he was all flustered because he waited 20 minutes in line due to the "idiotic" cashier he encountered. And yes, idiotic is a direct quote. Basically, this cashier was a young girl whining to every customer in line about how she didn't get Memorial weekend off and how she can't hang out with her friends at the beach. Oh, I'm sorry, I guess we all forgot the part when you fought for your country. Or, all the time you spent dedicated in the service. Here is an idea...shut your mouth and scan the groceries :)

It is really sad how many people could care less about the true meaning of this holiday. I come from a family composed of many veterans - some who have fought in wars, and some who have not. Regardless, they all are extremely proud of the fact that they have served their country and lost many friends in the process of doing so. My father lost over a hundred of his 101st Airborne division friends in a plane crash, back in the 80's. One of these friends was his best friend from childhood, and to this day, he still gets sad when talking about it. My father was supposed to be on that plane, but was granted permission to stay home because my mother's due date to have me was so close to their departure. He is blessed to be on this earth today, and he never hesitates to thank those that have sacrificed for this great nation.

I think this is a large reason why my father has raised me to have such respect for veterans. It doesn't matter where we are, or how much time we have - if my father sees a veteran, he will stop, shake their hand and thank them for their service. This is something I have always admired about my father, and because of that, I now do the same. Many of these veterans, especially the older ones never received the appreciation they so rightfully deserved. I really feel that thanking them is the least we can do as a nation. Freedom isn't free, and we are blessed to live our lives the way we desire thanks to those brave enough to serve this country. Make every day Memorial Day. Do your part to let our veterans know they are appreciated and respected.

So...who likes pound cake?!

Let me start by saying that I am shocked that I decided to make something without chocolate. It has been a very long time since I went chocolate-less in anything I've baked. I am a choco-holic and proud! If you don't like chocolate, let me suggest that you re-evaluate your life.

My students drove me to the point of insanity this week, so the fact that I didn't eat my weight in chocolate is a miracle in itself. If I heard "Miss Poehl....(insert tattle-tale comment here)" one more time this week, my head would have exploded. Due to my misfortune, my school's secretary was sweet enough to share this recipe with me. It has a syrup that soaks into the cake and keeps it amazingly moist. I really haven't had a pound cake this moist, ever. And the glaze on the top is a must! You know me, the sweeter I can get something, the better.

I opted to make mini pound cakes using a muffin pan (big mistake). It worked just fine, but I increased my work load by about a hundred in doing so. You can make this cake in a loaf or bundt pan just as easily. Mine aren't the prettiest looking little things, but they are ridiculous tasty. Pound cake is self explanatory - prepare to gain pounds while eating this. However, also prepare for the "Hallelujah" song to play within seconds of the first bite. Yes, it is that good. Just wait, you will hear it.

7up Pound Cake

2 sticks butter

1/2 cup solid vegetable shortening

3 cups sugar

5 eggs

1 teaspoon lemon extract

3 cups all purpose flour

1 large bottle 7up

Pre heat oven to 300 degrees.

Grease and flour loaf or bundt cake pan. Cream butter and shortening with sugar. Add eggs, one at a time - beating well after each addition. Add lemon extract. Add flour and 7up alternately, beating after each addition.

Bake cake for 1 hour and 15 minutes (25 minutes for muffin pan).

Let cake cool for 10 minutes, poke holes throughout the top of cake with baking sticks or rods (you can also use straws for this). Drizzle syrup over cake, allowing it to absorb into cake. Syrup recipe is as follows:

7up Syrup

1 1/2 cups sugar

1/2 cup 7up

Heat ingredients in sauce pan over medium heat. Stir until mixture thickens (about 10 minutes). Spoon syrup over cake, once holes have been poked using baking sticks or rods.

After cake cools, drizzle glaze over the top. Glaze recipe is as follows:

7up Glaze

2 cups confectioners sugar

2 tablespoons 7up (more or less depending on texture desired)

Add 7up to confectioners sugar and whisk. (I added 7up little by little, until I reached my desired glaze consistency). I like my glaze more on the thick side.

S'mores Bars, Two Ways

Let me start off by saying that this past weekend was one of the most mentally exhausting ever. Family drama would be an understatement. We are talking like an episode of "Cops" drama. If I wouldn't have had these Smore's Bars to enjoy, it is likely that I would have committed murder at some point. Not really, but you can get the idea. Who likes chocolate? I love chocolate, it really does put me in a better mood. 

I saw this today and it made me giggle:

That whole "nothing tastes as good as skinny feels" saying kills me. Obviously the person that created that statement has never eaten fried chicken, pizza, french fries, butter or these ridiculously good Smore's Bars. Sure, I want to be skinny. Sure, I want to fit into size 3 jeans. But, I want cake more - just sayin.

I used to have will-power made of steel. You don't go from 200lbs to 130lbs by slacking up. And yes people, I have put on some pounds since my 130's, so you can stop rolling your eyes now. I worked out 7 days a week, rain or shine, sick or tired. Nothing stood in my way, not even cake. Granted, I didn't have a career or a fiance that constantly tells me how "perfect" I am at my current weight. Why do men do that? Great, you love me the way I am - I don't. So, how about you lie and call me a fatty or something? I tell Ryan he is my biggest will-power distraction. After 8 hours with 20 wild children, the last thing I want to do is go to the gym. Hello, couch please! However, if I thought my fiance was disgusted by my jiggle, I might feel a little more inclined to pass on the couch session. Thanks for thinking I'm beautiful Ryan, jerk. 

I have a year and 5 months until the wedding, so I am not yet in the "holy crap, I don't want to look like Miss Piggy in my wedding dress" stage. I swear in 14 days when I am off for summer I will get my fat butt back in the gym. Until then, I will keep making calorie filled goodness. Okay, lets be honest, I will make calorie filled goodness once I'm back in the gym, I will just have to give it away immediately. Any takers? I thought so.

Okay, enough life story rambling for one day. Graham cracker crust, Chocolate, marshmallow fluff...need I say more? Get ready for glory of the mouth. I watched a grown man lick the platter clean after eating one of these, and no I am not joking. And believe it or not, it was not Ryan - he is growing up so fast. I am so proud of him when he uses his manners like a good boy. 

Peanut Butter Cup S'mores Bars

Recipe courtesy of The Sweet Life

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup graham cracker crumbs

16 peanut butter cups, regular size

1 1/2 cups marshmallow fluff

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

Some people (with questionable brains) don't like peanut butter cups. So, I made these Smore's bars with regular Hershey's Bars as well. I have to admit, I prefer them this way. There is just something about an eewy, gooey, chewy, s'mores bar. 

S'mores Bars

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup graham cracker crumbs

2 extra large Hershey's Bars (milk chocolate)

1 1/2 cups marshmallow fluff

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

Chocolate Chip Whoopie Pies

Whoopie pies, round two! This time I decided to use chocolate chip cookies. I took one of my favorite chocolate chip cookie recipes and combined it with the frosting recipe from my "Mix-Matched Sprinkle Whoopie Pies". I'm not going to lie, I did good. Whoopie pies make me happy. Try to eat one and not feel like a kid again. I keep finding myself eating these, followed by an overwhelming feeling of guilt for doing so. I really need to stop, or get them out of this house. Real world problems going on here, don't you agree? Looks like meals consisting of water and air for this girl tomorrow.

Chocolate Chip Whoopie Pies

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. Frost cookies (recipe as follows).

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the long, brown ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Recipes courtesy of Apple a Day and Yammie's Noshery.

Four Layer Cookie Bars

Let me start by saying that Ryan refers to these as "The Diabetes Bars". That named was reaffirmed by both my best friend and her significant other. These things are SWEET - the type of sweet that leaves you reaching for your toothbrush in fear of instant cavities. They are rich, and I mean really, really, really rich. The four layers consist of a sugar cookie, a double chocolate chip cookie, a peanut butter cookie, and a chocolate chip cookie. I know most sweets lovers will think that this is the most glorious creation possibly ever, but even I could only eat a few bites before feeling the need to stop myself. This cookie bar is delicious, but if you don't enjoy rich sweets, you will not like these. I would highly suggest a tall glass of milk to accompany this monster, followed by a long trip to the gym.

Four Layer Cookie Bar

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie 

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  

Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.

Let cookies cool completely. Lift out of pan with edges of foil. Drizzle top with 1/2 Cup melted chocolate chips if desired.

Recipe courtesy of Picky Palate.

Double Cookie n' Cream Bars

I was in the mood to bake up something sweet. I was also trying to make up for being a grumpy witch. I have learned the way to a man's heart is through his stomach. Same applies to Ryan. So, Sabrina the grumpy witch makes Ryan super sweet, tasty Double Cookie n' Cream Bars and all is forgotten! 

Warning: These bars are dangerous, especially served warmed. Pair it with ice cream and hot fudge and you may literally lick the plate clean. I messed up my first attempt at these. I put the pretty, finished pan in the oven, and ten minutes later I realized I had forgotten the baking soda. For those of you that don't know, leaving out baking soda will prevent cookies from rising. In order to avoid a completely flattened, ruined pan of Double Cookie n' Cream bars, I ditched them and completely started over. Major FAIL! However, once I took a bite, the 3 hours of work was well worth it! 

Double Cookie n' Cream Bars

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips

12 Oreo, crushed

Bag of fun-sized Hershey Cookies n' Cream bars

Preheat oven to 350. Line an 8 inch baking dish with foil, and spray with non stick spray.

In an electric mixer bowl, combine butter, sugar and brown sugar.  Beat for at least 2 minutes, until it is light and fluffy.  Mix in the egg and vanilla.  Add flour, baking soda, and salt.  Stir to combine.  Fold in chocolate chips, and Oreo pieces.

Press 1/3 of the dough into the prepared baking dish.  Place 5 rows of Hershey’s Kisses onto of the dough.  Gently press the remaining cookie dough over the top of the Kisses.  Bake for 25 to 30 minutes. (If you like your cookies soft, I highly suggest under-baking them). Allow to cool completely before serving. 

Recipe courtesy of Picky Palate.

Creamiest Alfredo Sauce and Red Lobster Biscuits

Let me just say that I love Alfredo sauce and the creamier, the better. I have tried making about a hundred different Alfredo recipes. I figured the hardest and most difficult recipe had to be the best, right? Wrong! This recipe is so simple and quick, but you wouldn't know it based on taste. I will probably never eat Alfredo out of a jar again. This stuff is rich, creamy, and cheap to make. In fact, I actually found this recipe trying to find something to make with the few ingredients I had in my refrigerator. The best part is that this recipe is limitless. You can add different ingredients to change it up any way you'd like. I have added jalapenos and Sriracha sauce to kick it up a bit! And let's be honest here - Red Lobster biscuits are impossible not to love. If you don't enjoy Red Lobster biscuits, you don't have a soul. Yes, I said it.

Ladies, with the men you can't go wrong here. I am giving you a simple, quick and cheap dinner option that males assume took all day to perfect. Their bellies will approve and your brownie points will increase. If you are wanting a home cooked meal on a limited time frame, this is the meal for you. I promise people will lick their fingers clean after tasting these biscuits (I have seen it). Ryan can't get enough of them.

Creamy Alfredo Sauce

8 ounces dry pasta

1 (8 ounce) package cream cheese

3/4 cup grated Parmesan cheese (can use shredded cheese as well)

1/2 cup butter

1/2 cup milk

1 teaspoon garlic powder

1 pinch ground nutmeg

Flavored sausage (optional, I used an italian sausage for added flavor)

• 
  
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 
  
• In a medium saucepan, combine cream cheese, Parmesan, butter, milk, garlic powder and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Now for my favorite part....

If you don't eat Alfredo sauce, at least make these biscuits. Seriously, do your mouth a favor and make them! I could sit and eat an entire batch by myself, no lie. Granted my back-side would grow about 3 sizes, but you get my point. They take maybe 10 minutes to make, and they are best served right out of the oven.

Red Lobster Biscuits

2 cups buttermilk biscuit mix (Bisquick)

1 cup grated cheddar cheese

1/2 tsp. garlic powder (I use more)

2/3 cup milk

2 Tbsp. butter, melted

2 tsp. dried oregano

1/4 tsp. garlic salt

Preheat oven to 400 degrees.  Prepare a baking sheet with cooking spray.

In a large bowl, mix together biscuit mix, cheese and garlic powder.  Add in milk, and stir until well mixed.  (Heads up – the dough will get very sticky!)

With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl.  As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated. Serve warm.

Recipes courtesy of Allrecipes.com.

Snicker Chippers

I was in the mood for something sweet, gooey and delicious. These are exactly that. These cookies make you work, but the results are well worth it! You have to definitely be a Snickers fan to enjoy them, but if you are you won't be able to put them down. Calories can't be considered here, trust me. You might as well put the bikini away if you are baking these. Honestly, I think I gained weight just looking at them. Who am I kidding, I'll stuff one of these in my mouth and ten minutes later whine about the size my of thighs. Maybe I should have named these cookies "Thigh Killers". Hell, I gave up on small thighs a long time ago - they just weren't meant for me. On that note, I think I'll have another cookie. Who likes skinny jeans anyway?

Chewy Chocolate Chip Snicker Cookie

2 cups all purpose flour

½ teaspoon baking soda

16 tablespoons unsalted butter

¾ cup brown sugar

½ cup granulated sugar

¾ teaspoon salt

2 teaspoons vanilla extract

2 large eggs

1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)

1 cup chocolate chips

Heat oven to 375 degrees F. Line bake sheet with parchment paper.

Place flour and baking soda together in a bowl and whisk to combine; set aside.

Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.

Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.

Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Recipe courtesy of Bakers Royal. 

Mix-Matched Sprinkle Whoopie Pies

Ryan loves whoopie pies. The word love could be an understatement. He has been asking me to make some for as long as I can remember. Every time we see a picture of one I get the puppy dog face. So, I finally gave him what he wanted. I figured it would be a good first addition to Sugarly Ever After. 


Let me just say that whoopie pies are cute, fun, and tasty. However, these were also a pain in the butt for me to complete. I realized I had hardly any rainbow sprinkles half-way into making them. I then had the task of throwing together every sprinkle I could find in my baking cabinet to put in these. We are talking Halloween, Valentine and Christmas sprinkles...I think Easter even made it into these cookies.


The dough itself was easy, that is the good news. The frosting was a bit of a mess for me. I definitely think next time I will attempt a stiff frosting. Perfectionists and wet, squishy frosting is not a good combination, trust me. I spent forever trying to get the frosting perfect, and it just wasn't happening. I tried not to eat these (yeah, right) but once I tried them I couldn't seem to stop. Crack pies would be a better name. If you like sugar cookies and frosting, you will want these in your belly asap.

Funfetti Whoopie Pies

Cookies
2 sticks softened butter
1 1/4 cup sugar
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles (long, rainbow kind is best)
More sprinkles for rolling


Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you're in a hurry, throw in in the freezer. 


Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they're done. Sandwich cooled cookies together with filling if desired (recipe below).


Filling
1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Recipe courtesy of Yammie's Noshery.