The JMB Family

We have a little baker in the family. Our youngest child loves to bake. He also has a super sweet tooth! The two go hand in hand I suppose. For opening weekend at the campground he wanted to bring dessert for our other favorite baker, Tammy, to try. He missed a step in the recipe but it didn’t make or break this. He just made it all strawberry rather than half vanilla bean and half strawberry. It was still delicious!!  Strawberry Crunch Cheesecake This No Bake Strawberry Crunch Cheesecake is layers of strawberry and vanilla bean cheesecake in a graham cracker crust, topped with strawberry crunch topping! Completely no bake and delicious, you'll want this beauty on repeat in your kitchen! Ingredients Strawberry Crunch ¼ cup freeze-dried strawberries, ground into powder(see note) 9 vanilla sandwich cookies (like golden oreos) 2 tablespoon salted butter, melted Graham Cracker Crust 2 cups graham cracker crumbs (from about 15 whole crackers) 2 tablespoon sugar 10 tablespoon unsalted bu...

 I haven’t tried these yet but I want to save the recipe to make later, they seem like they’d be a great camping weekend treat!!! This recipe is from Amanda Rettke at iambaker.net Puppy Chow Bars Ingredients 7 cups Rice Chex cereal, (start with 5 cups and check consistency) 1 cup semi-sweet chocolate chips 1 cup (258 g) creamy peanut butter ¼    cup    (28 g) unsalted butter, can use salted 1 bag (10 ounces) mini marshmallows ¼ cup (31 g) confectioners sugar Instructions In a large mixing bowl, add the Chex cereal and set aside. In a separate medium microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring until melted. Add in the mini marshmallows, stir to coat and return to the microwave, cooking again in 30-second intervals until the marshmallows start to puff and melt. The mixture should be thick and creamy. Pour the marshmallow mixture over the Chex cereal and stir to coat. (Make sure to stir as ...

 We had a good Christmas, despite waking up to a cold house (our furnace broke down). Thankfully the repair man came and was able to fix it the same day! We are also incredibly thankful to our friends and family that either offered to bring space heaters or actually showed up at our doorstep with space heaters in tow! All I can say is we are incredibly blessed!!   The weekend before Christmas we baked our little hearts out! What was on our baking list you might ask, well let me share with you!   Christmas Ooey Gooey Cookies   Russian Teacakes   Spritz Cookies   Peanut Butter Blossoms   Peppermint Snowballs   Grinch Cookies   White chocolate covered pretzels    Rolo pretzels   I fully intended to do a bit more but by the mid-way point of Saturday my children jumped ship and left me to bake alone. Honestly I don’t care for baking or the sweets that it produces so my interest faded when they left.  White Chocolate C...

My absolute favorite Christmas cookie is Russian teacakes! Hands down. I remember making them with my grandma when I was a little girl. Making Christmas cookies with her is one of my most treasured memories. She was a saint. Russian Teacakes  Ingredients 1 C butter - softened 1/2 C powdered sugar 1 tsp vanilla extract  2- 1/4 C flour 3/4 C finely chopped walnuts 1/4 tsp salt Directions Preheat oven to 400* Mix butter, 1/2 C powdered sugar & vanilla in large bowl Stir in flour, nuts & salt Shape dough into 1” balls.  Place 1” apart on ungreased cookie sheet. Bake 10-12 minutes or until set but not brown. Remove from cookie sheet & cool on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Toffee Drop Cookies are easy to make yet pack amazing flavor. Chewy, buttery, and loaded with toffee bits, they're a crowd pleaser! Ingredients 3-1/2 cups flour 2 teaspoons baking soda 2 teaspoons cream of tartar 8 ounces butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoons salt 3 eggs 8 ounces toffee brickle bits Instructions In a bowl, combine flour, baking soda, and cream of tartar. In a large bowl, combine butter, granulated sugar, brown sugar, vanilla extract, and salt. Using an electric mixer on low speed, beat until blended.  Add eggs and beat well. Gradually add flour mixture to butter mixture, beating until blended.  Add toffee bits and stir to combine. Using a scoop or a tablespoon, drop dough onto a lightly greased baking sheet about 1 inch apart. Bake in a 350 F for about 8 to 10 minutes or until lightly browned.  Remove from oven, cool for a few minutes and transfer to a wire rack to cool completely.

 Now this is a cookie I want to try out this year! What screams most amazing cookie better than “Ooey Gooey” in the name of the cookie!! This recipe is from I Am Baker (.) net  **Update** we made these cookies and they’re amazing to say the least  Christmas Ooey Gooey Butter Cookies Christmas Ooey Gooey Butter Cookies are cookies that will melt in your mouth and are full of colorful sprinkles to get you in the holiday spirit.  Author  Amanda Rettke -- iambaker Ingredients 1/2 cup (1 stick or 113g) salted butter, softened 1 package (8 ounces) cream cheese, softened 1-1/2 cups (300g) granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract 2-1/4 cups (282g) all-purpose flour 1 cup (126g) confectioners' sugar, divided 3 teaspoons baking powder 1/3 cup Christmas sprinkles Instructions Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended. ...

 Another favorite Christmas cookie! I made them with mint m&m’s for the technicians I worked with and they complimented how great they were! If you don’t like mint, that’s ok too! Grinch Cookies INGREDIENTS 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3-5 drops bright green food coloring 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup red and green M&Ms plus additional 1/2 cup for topping cookies, if desired *mint or milk chocolate, you choose* INSTRUCTIONS Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute). Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and food coloring, until well-combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set mixer to low speed and gradually stir dry ingredients into butter mixture. A...

 Christmas cookies!! One of our favorite Christmas cookies is peppermint snowballs! We hope you enjoy them as much as we do! Peppermint Snowballs  Ingredients 3 cups confectioners' sugar 1 ¼ cups butter, softened 1 teaspoon peppermint extract 1 teaspoon vanilla extract 1 egg 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup white sugar, or as needed 1 cup finely crushed peppermint candy 3 tablespoons milk Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper. Step 2 Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon. Step 3 Place the white sugar in a shallow bowl. Roll a small amount of co...

 It’s that time of year.. Christmas is upon us! In just over a month the kids will be ripping open gifts, stuffing their faces with sweets, singing Christmas carols and grinning from ear to ear. It really is a magical time of year. One of our favorite cookies to make for Christmas are spritz cookies. They’re a bit of work but they’re so good!! This is the recipe we use. Ingredients  1-1/2 C butter, softened  1 C sugar 1 egg 1 tsp vanilla extract  3-1/2 C flour Directions Preheat oven to 375* Mix together butter and sugar, beat on medium speed until creamy Add egg and vanilla, mix well Add flour, mix on low speed Fill cookie press, press dough onto cookie sheet 1” apart Top w/ sprinkles Bake 10-12 minutes Move to cooking rack 

Ingredients 16 ounces whipped topping 1 package (3.4 ounce) instant pistachio pudding mix 2 cups miniature marshmallows 1 can (20 ounce) crushed pineapple, do not drain 1/2 cup chopped pistachios or walnuts Additional whipped topping (optional and for garnish) Instructions In a large bowl combine the whipped topping, pistachio pudding, marshmallows, and pineapple.  Cover the bowl with plastic wrap and chill for at least an hour. (Can be chilled up to 48 hours prior to serving.) When you are ready to serve, top with additional whipped topping and sprinkle with chopped pistachio. (If you are like my grandma, you add one maraschino cherry on top!

I thought these looked amazing and will hopefully be trying these soon! I found this recipe at http://kitchenescapes.blogspot.com/ Along with the recipe is her comical story of how she finally ended up with these pictures :)   As a testament to just how good these rice crispy treats are, I'll admit I had to make them 3 times before getting a picture of them. Each time I made them we either ate them all or gave them away. I am in no way complaining about that though because these rice crispy treats are amazing. Brown butter and salt add an interesting depth of flavor to traditional crispy treats, making them irresistible to me. Honestly, it took some severe willpower to limit myself to one (or two) of these per day, and I could have easily eaten the whole batch. Now I just have to find an excuse to make them again...... Salted Brown Butter Crispy Treats Source: Smitten Kitchen Ingredients: 1 stick unsalted butter 1 10-ounce bag marshmallows Heaping 1/4 teaspoon coarse sea...

Smore Cupcakes From: Kara Hessell I mixed up crushed graham crackers and butter to make a crust for the bottom. On top of that I put chocolate cake batter and sprinkled a little more graham cracker on top. Bake ac cording to the cake mix directions. I cut large marshmallows in half and placed one on each cupcake as soon as it came out of the oven, then drizzled a little melted chocolate on top. I just used melted chocolate chips. I've learned it's a little less messy to eat if you place the graham cracker crust in the middle. Place a little cake batter on the bottom, a layer of the graham, then more cake batter. Enjoy! ^ These look amazing so I had to share.. You can find this yourself by 'Like'-ing Kraft Foods on Facebook! :)

I have tweaked the recipe a bit. For one thing, the original icing recipe made twice as much. Having a 3/4 inch-thick layer of candy on top of this yummy cake seemed like overkill to me. So I cut the recipe in half and thinned it down some so that it is more of a glaze. I prefer this more subtle addition of sweetness, and I still have icing left over after frosting the cake. I am kind of a cake snob... I like my cake made from scratch. And only real butter will do. I love any kind of pound cake. I won't even tell you how many calories this cake has in it. But it is worth every bite! Enjoy... Brown Sugar Pound Cake with Caramel Glaze 3 cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup milk 1 teaspoon vanilla 1.5 cups (3 sticks) butter, softened 2.5 cups brown sugar 5 eggs Caramel Glaze (recipe below) 1. Heat oven to 325 degrees. Generously grease 10-inch tube or bundt pan with butter, and flour liberally. 2. Sift together flour, salt, and baking po...

Yield : 2 to 3 dozen cookies Prep Time : 10 minutes | Cooling Time : 30 minutes ½ cup (1 stick) butter 2 cups granulated sugar ½ cup milk 4 tablespoons cocoa powder ½ cup peanut butter 2 teaspoons vanilla extract 3 cups quick-cooking oats 1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan. 2. Bring to a rolling boil and let boil for 1 minute. 3. Remove from heat. 4. Stir in the peanut butter and vanilla until smooth, then stir in the oats. 5. Drop by heaping tablespoons onto wax paper-lined baking sheets. 6. Let cool until set.

Recipe and photos taken from I Am Baker Did you know you can make your own cake mix? You can have high quality, delicious tasting cake with the ease and convenience of a box mix. And it just takes moments to do! Just assemble your dry ingredients as well as the sugar. Dry Ingredients: 2 3/4 cup flour 1 3/4 cups SUPER fine sugar (you can buy this or make it) 2 teaspoon baking powder 3/4 tsp salt (I will post the rest of the recipe I am using below) Sift together all ingredients and place in mason jar or your chosen storage container. And viola!  You have your own cake mix! (This recipe totaled about 4 1/2 cups of dry ingredients, so I used an eight cup mason jar) You will of course need to add the wet ingredients when you are ready to make your cake. So I just write what I need to add on a little reminder card. And don't forget the date!  I would probably try and use this within three months.  But around here, I usually use at least one jar a...

So I have been craving cheesecake for a while now.. My husband and I were going to go to the Cheesecake Factory and a movie last night to celebrate my birthday, but what do ya know?! It didnt happen! God had other plans for us apparently including a bruised bum and hand, and a sore back and head from my fall on the ice last night.. Oh well! Prep Time: 20 min Total Time: 5 hr Makes: 32 servings INGREDIENTS 18 HONEY MAID Honey Grahams, divided 1/3 cup  butter or margarine, melted 3 Tbsp. sugar 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 Tbsp.  vanilla 3 Tbsp. flour 4   eggs 1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided 1 cup  JET-PUFFED Miniature Marshmallows DIRECTIONS PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bot...

This recipe is amazing..  So good...   2 c milk 1 box (18.25 oz) chocolate cake mix (Betty Crocker) 1 1/4 c water 3 large eggs 1/3 c canola oil (Wesson) 1 box (5 oz) chocolate cook-and-serve pudding mix (Jell-O) miniature marshmallows (Kraft) chocolate flavored syrup (Hershey) 1) coat a 5 quart slow cooker with cooking spray (or your liner bag); set aside.  In a small saucepan, over high heat, heat milk until almost boiling.  Remove from heat; set aside. 2) in a large mixing bowl, combine cake mix, water, eggs, and canola oil.  Using a handheld electric mixer, beat on medium speed for 2 minutes, occasionally scraping down side of bowl. 3) transfer batter to prepared crock.  Sprinkle pudding mix over cake batter.  Slowly pour in hot milk. 4) cover and cook on LOW heat setting for 4 hours.  DO NOT lift lid for first 3 hours of cooking. 5) turn off slow cooker.  Sprinkle cake with 1 c of the marshmallows.  Cover; let ...

Ingredients: 1 c brown sugar 1 1/2 c water 1c grated carrot 1 c grated potato 1 c grated apple 1/2 c melted butter or margarine 1 c sugar 2 eggs 2 c flour 1 1/2 tsp baking soda 1t salt 1 t cinnamon 1/2 t cloves 1 tsp nutmeg 2 c nuts (optional) Directions: Mix the brown sugar and water in the bottom of crock pot. Mix remaining ingredients in large mixing bowl. Spoon mixture into crock pot over top the brown sugar/water mixture. Cook on high for 2 1/2 hours. DO NOT lift the lid at any time. Serve with ice cream

I completely stole this from Carrie's Sweet Life Just thought it looked oh so yummy!! And it sounds very easy to say the least and I LOVE a good blondie!!! :o) Carrie said "I had saved this recipe a while ago as I fell in love with brown butter with these cookies." Brown Butter Chocolate Chip Blondies (From: Our Italian Kitchen ) 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan 2 1/4 cups all-purpose flour, plus more for pan 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 cups packed light-brown sugar 1/2 cup granulated sugar 3 large eggs, room temperature 2 1/2 teaspoons pure vanilla extract 1 cup chocolate chips DIRECTIONS Preheat oven to 350. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; spray parchment paper. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt in a separate bowl. In the bow...

A classic favorite! 2 1/4 cup flour 1 tsp baking soda Pinch of salt Mix these 3 and set aside 2 sticks butter 3/4 c sugar 3/4 c brown sugar 1 tsp vanilla Mix together 2 eggs Added one at a time to above mixture Then add the flour mix slowly, once mixed add the chocolate chips Bake at 375 for 9-11 minutes