It was also a pie potluck and the pies varied from whoopee pies to a plantain meat pie! I decided to “invent” a pie the like movie Waitress. I began with a crushed plain animal cracker and melted butter crust, then a layer of marshmallow fluff. That was then topped with a dark chocolate pudding, whipped cream and iced animal crackers. It was an interesting combination.
July’s crafternoon will be all about learning to knit & crochet, and we will be using our hand dyed yarns! I’m pretty excited about it!
Jessee was nice enough to use her Silhouette to cut out the paper pieces ahead of time. She really makes me want to buy one with all the fun things you can do with it!
I made a pan of these snickers bar brownies for crafternoon (the perfect excuse to make crazy indulgent sweets because there will be lots of people over to eat them up) The only changes I made were I did not add hot fudge to the mix and I didn’t add any peanuts. I keep the finished brownies in the fridge before cutting them, and that was great, but you can see in the photo above that once they sat out cut for about ten minutes they melted down into piles of brownie mess. They tasted really good, and someone said they were more like cadbury egg brownies. I agree, especially with out the nuts, the nougat was very much like a cadbury egg. So, very delicious, very messy, and very time consuming to make so one time is plenty.
We made little dolls out of beads, and munched on a variety of scones. I wish I had taken photos of everything everyone made, but when I am in the middle of it all I often forget to grab my camera.
They were so much fun though and I’ll post a DIY tomorrow with the people I made (I went a little nuts and made 8 of them)
For a snack I made three kinds of scones… cheddar chive scones, these were great-so moist and fluffy, I think would make excellent biscuits. Chocolate walnut espresso scones, those were just “ok” a bit too dry and not memorable enough to ever make again. But the real star and the one that everyone seemed to rave about were gluten-free white chocolate lemon almond scones. I loosely followed this recipe here but for the “gluten free flour blend” I used 2 cups of gluten free bisquick, used the zest of a whole lemon, left out the cranberries and mixed the white chips into the dough instead of melting them on top, and tossed in about 1/2 cup of almond slices. They were slightly prone to fall apart while still hot, but as they cooled they held their shape really well. We only have 3 gals who follow a GF diet, but everyone seemed to like these. Some people liked them topped with lime curd & whipped cream, but they were really good plain too. I’d make them again for sure!
Cream Cheese Red Velvet Muffins
-1 cup of all purpose flour
-2 teaspoon unsweetened cocoa powder
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1/2 cup butter melted
-2/3 cup granulated sugar
-1 large egg
-1/4 cup sour cream
-1 teaspoon vanilla
-1 teaspoon gel red food coloring
cream cheese mixture:
-1 8oz package of plain cream cheese
-4 tablespoons granulated sugar
-1 large egg
-1/2 teaspoon vanilla
Pre-heat over to 350F and line twelve muffing tins with paper liners.
1. Sift first 4 dry ingredients in a mixing bowl and set aside.
2. Beat butter, sugar, and egg until well blended.
3. Add sour cream, vanilla, and red food coloring and blend until the mixture is a even red.
4. Slowly mix in dry ingredients until smooth.
5. Divide batter between all 12 muffin tins and set aside.
6. With hand mixer/stand up mixer beat all ingredients for cream cheese mixture until smooth.
7. Spoon over top of each muffin. The red batter will all be covered.
8. Bake for about 20 minutes, then let cool on wire rack.
Makes 12 muffins