InStyle Mag: Wendy's Wunderbars by Carolyn Braden

I created Wendy's Wunderbars from InStyle Magazine and they are yummy. They are the perfect combination of sweet, sour and salty in a healthy snack. Here is the recipe (made a little easier by me). 

Place wax paper in a 8 oz. square baking pan, covering the entire pan. 

Melt 2 oz. dark chocolate (I used 71% cacao organic chocolate) with 1 oz. unsweetened baking chocolate in a double boiler. 

I created my own double boiler by melting the chocolate in a saucepan that was sitting on top of another saucepan filled with boiling water. 

While the chocolate is melting, finely chop 1/3 cup shelled pistachios with 1/3 cup toasted almonds (I toasted my almonds for 6 minutes on 400 degrees). 

Finely chop 8-9 oz. halved and pitted dates. You can use a food processor if you wish. 

Combine the dates with 1/3 cup dried cherries. Mix in 1/2 tsp. vanilla extract and 1/8 tsp. sea salt.

Mix all ingredients together (either in a food processor or by hand) and pour into the wax paper covered baking pan. Cover with wax paper and press all the ingredients firmly into the pan. Chill until firm. (About 1 hour). 

Remove from pan and use a serrated knife to cut it into 16 bars. 

Clean Eating with Quinoa and Coconut Milk Organic Breakfast

I tried this recipe from Our Best Bites.

Here's the link: 

http://www.ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

It was yummy and very filling. There's so much you can do with quinoa!

The Best Gluten Free Organic Brownies: Wholesome Chow

I love Wholesome Chow's mixes. I recently made their brownies. I used coconut oil instead of butter. They were light and full of chocolate flavor. The fact that they are organic, gluten and GMO free is an added bonus. I purchased this mix at T.J. Maxx.

Gluten Free Sea Salt Caramel Brownies: #Pinterest Pin!

Yet again I have had another Pinterest pin success. This recipe is for Sea Salt Caramel Brownies from glutenfreefix.com and it proved to be great! They are very rich but so good. Next time I will make them without the caramel. I loved the sea salt and caramel but sometimes I just like a good plain brownie. Although these are gluten free and sweetened with honey, they are as good as my "best ever" homemade brownies I made in the past with regular flour.

Carolyn Braden's Gluten Free Holidays: Upside Down Pumpkin Pie

I created something new this Thanksgiving: An Upside Down Pumpkin Pie. My quest do do an organic (GMO free!) gluten free holiday turned out very well. For this dish I used an organic pumpkin pie canned mix. I created the pie following the label instructions. I baked it without a crust. When it cooled, I refrigerated it overnight. In the morning I mixed 4 oz. of cream cheese with a small amount of date sugar and powdered sugar. Just enough to sweeten it a bit. I spread that layer over the crustless pie. I then created whip cream by beating some heavy whipping cream and powdered sugar. I spread that over the cream cheese layer. Lastly, I crumbled some gluten free graham crackers and sprinkled them over the whip cream. I used all organic ingredients. This pie was easy to make and a big hit at the dinner table!

Carolyn Braden: Completed Anniversary Cookies

Thanks to the website http://sweetopia.net/ I completed Project Anniversary Cookie. It has been a very long time since I've made decorated cookies. I needed these to be perfect so Sweetopia gave me all I needed to be successful. I used the shortbread cookie and royal icing recipe from her site. I love the taste of the shortbread. The only drawback was how delicate they were. Good thing I made extra! Next time I will attempt the sugar cookie recipe. I truly enjoyed making cookies. I love cakes and cupcakes but cookies may become my new baking adventure.

Just Because Cupcakes

I made these yummy chocolate and fresh strawberry cupcakes for my colleagues at work. They welcomed me with open arms and my year has been the best in my teaching career. I like making mini cupcakes and adding things like mint or peanut butter chips to give different flavors without much effort.

Carolyn Braden's "Buckeye" Cake Pops, Sans Stick

My sister and I decided to change up our traditional buckeye candy this year. We made cake pops without the sticks. We then dipped the top of each Bon-Bon into melted Reece peanut butter chips. The result? Chocolate peanut butter perfection.










Carolyn J. Braden
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Carolyn Braden's Giant Oreo Shaped Cake

My sister gave me a Nordic Ware Creme Filled Wafer cake pan set for Christmas. My cousin's birthday is today and when asked to make the cake, I was excited I could use this pan set. I made a chocolate cake and the filling was my whip cream icing. I can't wait to reveal this creative confection tonight!







Carolyn J. Braden
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Carolyn Braden's Spoon Cakes

Yummy little cakes, so moist you eat them with a spoon!





Carolyn J. Braden
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Carolyn Braden's Yummy Banana Nut Cake

With only making cakes for friends and family now, I enjoy having the freedom to create my own ideas. My grandfather's birthday party was last weekend and I made him this mini banana nut cake with cream cheese icing. My little cousin asked if I could make him a batch of just the icing sometime because he loved it so much. It really was yummy! I made cupcakes too.


Carolyn J. Braden
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Carolyn Braden: Another Strawberry Cake

My grandmother saw the cake I made for my mother-in-law and wanted it for her birthday. I made it slightly different than the first. I make my own whip cream icing. It's my recipe that consists of heavy whipping cream, powdered sugar and white chocolate pudding mix. It's yummy!



Carolyn J. Braden
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Carolyn Braden says "Yummy Black Bottom Muffin/Cupcake Recipe"

Here's a great dessert/muffin recipe I just tried. It's from Woman's Day magazine. If I made these again, I may try using a brownie base under the cheesecake layer. The cake part was really good, but I love brownies and by adding a brownie base, it would make these more of a dessert.

1 8-oz pkg cream cheese (I used 1/3 less fat Philly)
1 large egg
1 1/3 cups granulated sugar
3/4 tsp kosher salt
1 cup mini-chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 cup canola oil (I only had vegetable oil and it worked just fine as a substitute)
1 tsp white vinegar
1 tsp pure vanilla extract

Heat oven to 350 degrees. Line mini-muffin tins with paper liners. (I also sprayed the liners with Baker's cooking spray).
Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar, and 1/2 tsp salt. Add the oil, vinegar, vanilla, and 1 cup water, and mix until fully incorporated.

Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate layer.

Bake until the cupcakes are puffed and barely golden, 15-20 minutes.










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Carolyn Braden says "Cake Push-Pops, New Trend?"

Visit this website below to see a new trend in eating cake, push-pops. First there was amazing 3-d cakes, then cupcakes, then cake pops, and now cake push-ups. The trendy cake world seems to be growing and growing!
These cake push-up containers are reusable and can be filled with many sweet things.

http://www.layercakeshop.com/index.php/Shop/Packaging/Push-Pop-Container-with-Lid.html

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Update**************
While shopping at Kroger the other day, they had plastic re-usable push pop containers for sale. I thought it was weird I came across those right after posting this blog. Well, now we know, the trend has arrived in Louisville!

Carolyn Braden's Cake Pops

An easy sweet treat:
Cake Pops!

Make a 9x13 inch sheet cake and crumble it in a bowl.




Add a tub of icing.




Roll the mixture into balls and freeze for 15-20 minutes. I put mine on freezer paper and a cookie sheet in order to put them in the freezer.
Put a sucker stick into each ball. Dip into melted chocolate or candy wafers. Put in the refrigerator to harden. I put mine into floral foam to keep their round shape as they cooled.




When cool and firm, wrap into treat bags if you wish.



Makes 24 pops.

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Carolyn Braden's First Birthday Cupcakes

My nephew just turned one. Made these cupcakes for him. Fresh strawberry of course!


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Carolyn Braden's Chocolate Matzah

Easy recipe from Woman's Day magazine, Chocolate Covered Matzah. Matzah or Matzo, is a cracker-like unleavened bread.
The recipe has been tweaked by me to make it easier for you to create.
Put foil sprayed with cooking spray on a cookie sheet.
Melt 4 squares of semi-sweet chocolate (I used Baker's) in a microwavable bowl for 2-3 minutes, stirring at 30 second intervals. When chocolate is completely smooth, spread it over half of a broken piece of Matzah. (I broke my bread into 3-4 inch pieces prior to putting chocolate on them.) While the chocolate is setting, place the pieces on the foil and sprinkle almonds, coconut, macadamia nut pieces, or anything else you'd like, onto the chocolate covered part of the matzah.
Place in the refrigerator for 15 minutes or until the chocolate is set.
Eat and enjoy!



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Carolyn Braden: Just some yummy "It's Friday" Cupcakes

Carolyn Braden's German Pancake

New recipe I tried. It's a giant German Pancake created using an iron skillet, then baked.




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Carolyn Braden: Fun Swirl Birthday Cake!