4th of July Ideas/Things you can order!!!

Dear Martha (Stewart),

Please forgive me / all of us foodies for using your ideas ALL the time. It just means you are great! I googled 4th of July treats. And...I am sorry ....Martha! Yours are just the best. Thanks for letting me use your photos this time...I didn't have the energy to make each treat myself...but wanted to show my customers and fellow foodies some good ideas. I promise to never use your photos again. Martha, YOU ROCK!!!

(Martha Stewart photo)
(Martha Stewart photo)

great sugar cookie ideas on the cover of Martha Stewart Living this month

another great Martha idea

(Martha)




What are you going to order? What will you be making? Let me know asap!

What the Macaroon?

My mouth is watering just looking at this picture. Coconut, chocolate, can I get a woo woo?!? (You really should imagine me saying that with attitude or else it sounds stupid!) One of my favorite recipes that my friends beg me to make over and over again. This one will definitely satisfy the chocolate lover in you! Without further ado, I would like to introduce you to the world of Macaroon Brownies!!!

Put in your shopping cart the following:
Brownies:
1 cup butter or margarine softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped walnuts or pecans

Macaroon Filling:
1 package flaked coconut (14 ounces)
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla extract

Frosting:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter or margarine
1 cup miniature marshmallows
1 cup semi sweet chocolate chips
1 teaspoon vanilla extract

Directions:
1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half of mixture into a greased 13x9x2 inch baking pan.
2. Combine coconut, condensed milk and vanilla;carefully spread over chocolate layer. Top the coconut layer with the remaining chocolate mixture.
3. Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
4. For frosting, combine sugar, milk and butter in a saucepan over medium to low heat; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

Enjoy!!!!

Sopapilla Cheesecake

Mama Mia! The Countdown to Mexico begins with this delicious "mexican" inspired dessert. This is my go-to dessert when I am serving "mexican" food and having company, or taking dinner to a sick friend...etc. My picture below isn't the pertiest. I was anxious for the photo shoot and didn't give it enough time to set up. If you are patient, these look lovely cut in squares. I don't see why you couldn't bake these in a pie pan and cut them in triangles like a pie. Presentation is key... Anyways the cinnamon and sugar flavor is tantalizing and perfect for a fiesta!

Sopapilla Cheesecake

Source: Realmomkitchen

2 cans Pillsbury crescent rolls
2-8oz cream cheese (room temperature)
1 1/2 cups sugar
1 tsp. vanilla extract
1 tsp cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Use more if you wish. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.