Tag: Meghan’s Corner

Food

Magic Bars

meghanewhite

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If you are looking for a super easy and decadent dessert, or even if you are not looking, I’ve got a great one for you. These amazing bar cookies will satisfy your sweet tooth, and your neighbor’s too. There are countless versions of these awesome cookies, Hello Dolly Bars, Seven Layer Bars, and a few others. I went with the Disney inspired Magic Bars because I like the name. Call them whatever you like.

The fun thing about cookies like Magic Bars is you can customize them to your preferences. If you don’t like coconut, don’t add it. Use this recipe as your base and tweak it to your liking. Have fun with it. I added sprinkles because why not. 

Magic Bars are effortless yet scrumptious. These uncomplicated cookies are soft and chewy like caramel with just the right amount of crunch. Your hunger for something sweet will be gratified with this lovely treat. Enjoy!

Happy Eating!

I will give thanks to the LORD with all my heart; I will tell of all Your wonders. Psalm 9:1

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Magic Bars 

Ingredients 

1 1/4 cup graham cracker crumbs (approximately 9 graham crackers or 1 full sleeve)

1/2 cup melted butter (4 oz.)

6 oz. chocolate chips 

6 oz. butterscotch chips 

1 cup sweetened coconut flakes 

14 oz. can sweetened condensed milk

1/2 cup chopped walnuts

2 Tbsp. Jimmies sprinkles (optional)

Instructions 

  1. Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil, or spray with cooking spray.
  2. In a small bowl mix the graham crackers and melted butter. Dump the mixture into the prepared baking dish and press into place with a measuring cup.
  3. Spread chocolate chips, butterscotch chips, and flaked coconut evenly on the crust. Pour entire can of sweetened condensed milk on top over everything.
  4. Add walnuts and sprinkles on top.
  5. Bake for 25-30 minutes until the edges are golden brown, and the filling is bubbly. Cool completely and cut into bars. Enjoy!

Notes: 

  • Cool by placing the bars in the fridge or freezer. They will be easier to cut if cool.
  • Use parchment or foil to easily remove from the pan and cut.
  • Magic Bars are very soft, especially when they first come out of the oven.
  • Use more or less coconut, or nuts to your preference.

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Christmas, Food

Grinch Cookies

meghanewhite

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That mean ol’ Grinch inspired some really fun cookies. I can’t help but think of watching the classic Christmas cartoon special each year. The book is even better. In honor of the grumpy one you can enjoy this delightful cookie. It’s soft, chewy, and easy to make. The red hot is to represent the Grinch’s heart. You can use heart shaped sprinkles, or even M&M’s. I could not find the heart shaped sprinkles so red hots worked great.

Grinch cookies are a nice way to add something new to your holiday baking. They are delicious and a great conversation piece. These would be fun to make with kids. You could make a whole theme with the cookies, book, and cartoon, or movie. Or just make them to share with your friends and family. Have fun with these adorable cookies.

Happy baking!

“Behold, the Lamb of God who takes away the sin of the world!” John 1:29

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Grinch Cookies

Yield: 40 cookies

Ingredients

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (4 oz.) softened butter

1 1/4 cups granulated sugar

2 eggs

1/2 tablespoon vanilla extract

1/4 tsp almond extract

green food coloring

1/2 cup powdered sugar

cinnamon red hots or heart-shaped sprinkles

Instructions

  1. Preheat oven to 350°. Line baking sheets with parchment.
  2. In a small bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl beat butter and sugar until well combined and creamy. Add eggs one at a time and blend until combined. Add the vanilla and almond extract. Add the green food coloring creating the color you desire. I used 12 drops.
  4. Slowly add the flour mixture to the egg mixture until combined. Don’t over mix.
  5. In a small bowl add the powdered sugar. Roll the cookie dough into 1 inch balls and evenly coat in the powdered sugar. Place on the baking sheet.
  6. Bake for 10 to 12 minutes, until the edges and bottoms are slightly golden brown, and the cookies are crinkled on top.
  7. While the cookies are still hot place a candy at the center and gently press. Let the cookies cool for a few minutes and then transfer to a wire rack to cool completely.

Notes:

  • These cookies puff up while baking.
  • Make sure to place the candies on the cookies immediately after the cookies are out of the oven.
  • Be generous with the powdered sugar to ensure it sticks while baking.

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Food

Pumpkin Mousse

meghanewhite

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If you love pumpkin like I do, but want something different, then this mousse will satisfy that desire. It’s easy, light, and deliciously sweet. You could layer this pumpkin mousse in a trifle, use it as a pie filling, or just eat it all on its own. Do whatever you like with this amazing mousse, just please make some. It’s so good!

This pumpkin mousse would be a wonderful addition to a Thanksgiving dessert table. I made little portions in small glass containers. Easy to grab, and small portions mean less guilt with plenty of room for other desserts. Or grab two because you should. I love dessert so I say life is too short to not enjoy a sweet treat. Enjoy this yummy pumpkin mousse.

Happy Thanksgiving!

But thanks be to God! He gives us the victory through our Lord Jesus Christ. 1 Corinthians 15:57 

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Pumpkin Mousse

Yield: 6 cups

Ingredients

1 (3.4 oz) package instant vanilla pudding mix

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1 cup milk

1 (15 oz) can pumpkin puree

2 Tbsp. maple syrup

1 tsp. vanilla

1 pint (16 oz) heavy cream

Instructions

  1. In a large mixing bowl whisk together the pudding mix, cinnamon, nutmeg, and ginger.
  2. Add milk, pumpkin puree, maple syrup, and vanilla. Beat until smooth and well combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold in 1 1/2 cups of the whipped cream to the pumpkin mixture.
  5. Pipe the mousse into serving bowls. Top with remaining whipped cream and a sprinkle of cinnamon. Enjoy!

Notes

  • Add 1 or 2 tablespoons of granulated sugar to the heavy cream before whipping if you like a sweeter whipped cream.
  • Store in the refrigerator for up to 4 days.

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Food

Apple Crisp

meghanewhite

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The smell of cinnamon and butter fills the air as the apple crisp cooks in the oven. It gives all the fall feels with each warm, crunchy, sweet bite. You get the goodness of an apple pie, without the fuss of making a pie crust. The most time consuming part of making this dessert is peeling and slicing the apples.

Use your favorite apples. I have made this with galas, honey crisp, and Granny Smiths. All are good, just depends on your preference. Pecans or walnuts would be a wonderful addition to the topping for some extra crunch and flavor.

For a simple delicious fall bake apple crisp is a winner. Your taste buds will thank you for taking the time to make this satisfying treat. Top it off with a scoop of vanilla ice cream for perfection on a plate.

Happy Eating!

Keep me as the apple of Your eye; Hide me under the shadow of Your wings, Psalm 17:8

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Apple Crisp

Filling

6 apples peeled, cored, and sliced or chopped

2 tablespoons lemon juice

1 teaspoon cinnamon

2 tablespoons granulated sugar

Topping

1/2 cup all purpose flour

1 teaspoon cinnamon

3/4 cup brown sugar

1/2 cup cold cubed butter

1 cup old fashioned oats

Instructions

  1. Preheat oven to 350°.
  2. Butter a 2.5 quart baking dish.
  3. In a large mixing bowl add the apples, lemon juice, cinnamon, and sugar. Toss until evenly combined.
  4. Place prepared apples in buttered casserole dish.
  5. In a medium bowl add flour, cinnamon, brown sugar, butter, and oats. Using a pastry cutter, or your hands, mix together until it gets crumbly. Spread evenly over the apples.
  6. Bake for 45 minutes until the topping is golden brown and bubbly.
  7. Let cool for a few minutes before serving. It’s best enjoyed warm.

Notes

  • Store apple crisp covered in the refrigerator for up to 4 days.
  • To reheat bake in a 350° oven for 25 to 30 minutes, until warm.
  • You can also warm up individual servings in the microwave.

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Food

Pickled Red Onions

meghanewhite

Pickled red onions are simple to make, yet they add so much flavor and texture to any dish. These are delicious with pulled pork or pretty much any barbecued meat. Pickled onions are great on tacos, salads, sandwiches, or straight from the jar.

The red onions are crisp, and tangy. I love having these tasty and nutritious onions on hand for whenever I want to add a little crunch to any recipe. I know you’ll enjoy these yummy onions too.

Happy Eating!

Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” Matthew 19:26

Pickled Red Onions

Ingredients

2 thinly sliced red onions

1 cup white vinegar

3 teaspoons salt

2 tablespoons sugar

Instructions

  1. In a small bowl whisk together vinegar, salt, and sugar until they are dissolved.
  2. Place sliced onions in a large jar. Pour vinegar mixture over the onions and screw the lid in place.
  3. Let sit on the counter for at least an hour. Once the onions are tender and bright pink they are ready to eat. 
  4. Store in the refrigerator for up to 2 weeks.