Tag Archives: bakery

Summer Food Storage Problem?

Summer Food Storage Problem

It’s summer and it can be HOT & HUMID!!!

Did you ever make homemade muffins and have them stick together when you store them?  Well, here’s your solution!

Sweet Stackers create layers in your container.  No more sticky desserts, muffins, cookies….even left over pizza.

They come in four different sizes that fit many major brand containers.

Plus, they work great in your pantry, fridge or freezer.

 

Just keep layering…

IMG_4522[1]

IMG_4519[1]

IMG_4520[1]

Voilá!

IMG_4521[1]

Advertisements

Sour Cream Apple Bars

Fall is in the air and it’s time to celebrate the apple harvest!  This recipe produced a comforting, warm right-out-of-the-oven, scrumptious dessert – perfect on a gloomy fall-like day.

Sour Cream Apple Bars

Sour Cream Apple Bars

Crust:

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice

Filling:

  • 1 cup sour cream
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 3 apples (2 cups), unpeeled, chopped

Preheat the oven to 350°.  Combine the softened butter and brown sugar in a mixing bowl and beat with an electric mixer until creamy.  Gradually add the remaining crust ingredients until well combined.

Press half of the crust into an ungreased 9×13 pan and bake for 8-10 minutes until lightly browned.

Mix all of the filling ingredients by hand.  Pour the filling over the partially baked crust.  Crumbled the remaining crust on top and press down lightly.

Bake for 30-35 minutes until the top is golden brown.  Cool completely before cutting into bars (or carefully sneak one out).

Store in the refrigerator.

Sweet Stackers - Sour Cream Apple Bars

Dessert bars like these Sour Cream Apple Bars store neatly in one air-tight container using Sweet StackersTM stackable trays.  Stores perfectly in the refrigerator without a mess and transports easy to a party.  Visit my website for more information sweetstackers.com!

SweetStackers – Stackable Food Storage System

Did you ever make dessert bars, cookies or an appetizer that you couldn’t easily store without disturbing their appearance or having them stick together? Well, I have designed an affordable way to layer your food items in a food storage container that you probably already own!

Sweet Stackers™ – Stackable Food Storage System are trays that “stack” in two or three tiers which fit in a typical 3″ plastic food storage container. This is a great alternative to over-sized expensive cookie containers or dessert caddies.  The trays currently come in four different sizes and fit containers made by major brands like Rubbermaid, Sterilite and Tupperware.

Side View Container-web

Why fumble around carrying multiple containers to a party when you only need one container? The Stackable Food Storage System is also perfect when you are entertaining because you can save space when storing your prepared food in a pantry or refrigerator. They can even be used for everyday use…did you ever store left-over pizza in the fridge to find out that it stuck together?

Cucumber Appetizer

Please check out my website www.sweetstackers.com for more information about my product, there is a cross-reference table of containers and stackable trays…plus a Gallery of Ideas how this product can be used.

I would love to hear your thoughts, so please comment below!

Strawberry Oatmeal Bars

Love this recipe!  So easy, so yummy…and perfect for a play date.  I am pretty sure the kids liked it and I know the Mommies sure did!  Thank you Pioneer Woman for a great recipe.

This recipe intrigued me because the filling can changed to any fruity jam or preserves.  So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand.  Though…it sounds like the strawberry is the best if you need a comfort food.  They were hard to only eat one….perfectly sweet!

Using SweetStackers trays

Using SweetStackers trays

Strawberry Oatmeal Bars

  • 1 3/4 sticks salted butter, cut into pieces
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 – 10 to 12-ounce jar strawberry preserves

Preheat oven to 350°.  Grease a 9 x 13 inch pan.

Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl.  Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs.  Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners.  Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife.  Then layer the remaining oatmeal crumble over the top of the jam.

Bake for 30 – 40 minutes until the top is golden brown.

Now for the hard part.  Cool completely before cutting into squares.

Strawberry Oatmeal Bars

Strawberry Oatmeal Bars

using SweetStackers

using SweetStackers

Kolacky – Czech Cookies

The holidays are among us and let the baking begin!

According to Wikipedia:  “Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče, sg. koláč) is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough.”

Kolacky are my favorite baked treat because the filling comes in so many fruit flavors, poppy seed and even cheese.  My Mom makes them for any holiday and I am carrying on the tradition.   They are really the perfect dessert after a huge dinner because they are tiny like a cookie.  I made these for a Christmas event at my church and I will be making another batch for Christmas.

Kolaches

Raspberry and Apricot Kolacky

This recipe can be made ahead of time and they freeze well, but because of the jelled filling they can not be stacked on top of each other.  That lead me to design a new product called Sweet Stackers – Stackable Food Storage System.  Sweet Stackers are stackable trays that fit inside a typical 3″ deep container.  They will separate your food items in two or three layers depending on the size of your food.  Perfect for Kolacky or any food that you can not stack!

Kolacky Recipe

1 1/2 C sifted all purpose flour

1/2 teaspoon baking powder

1 C butter, softened

1 – 8 ounce cream cheese, softened

1 tablespoon milk

1 tablespoon sugar

1 egg yolk, beaten

various pie and pastry fillings (I used Solo brand, apricot and raspberry pie and pastry filling for this batch)

Sift the flour and baking powder together.  With an electric mixer, cream butter, cream cheese, milk and sugar.  Add the egg yolk, then gradually add the flour mixture.  Once the dough comes together, wrap the dough in plastic wrap and chill for several hours in the refrigerator.  I usually chill the dough overnight.

Preheat oven to 400°.  Divide the dough in half and leave the remaining half in the refrigerator until you are ready to work with it.  (note: work with this dough quickly and keep any dough that you are not using chilled).  Flour your rolling pin and work surface extremely good and keep it well floured once you are working the dough.  Roll the dough until about 1/8″ – 1/4″ thick.  Cut round pieces with a floured 2″ round cookie cutter or edge of a juice glass.

kolaches dough

Dough is chilled, rolled and ready to cut

Place on an ungreased cookie sheet.  Make a depression with your thumb gently in the center of each piece and place a dollop of filling into the center.  Bake for 10-12 minutes until lightly browned.

kolaches cut and filled

Kolacky are ready to bake!

Hope you enjoy them!

Banana Bread

What is more comforting on a chilly afternoon than the aroma of homemade banana bread?  This is a simple and delicious recipe that I got from my neighbor.  It is perfect for the overly ripe bananas that are sitting on your counter top.

Kitchen tip:  If you have overly ripe bananas, don’t throw them away!  Peel the bananas and place in a freezer bag until you are ready to use them.

Banana Bread

2 C flour

1 tsp. baking soda

1/2 tsp. salt

1/2 C butter

1 C sugar

1 C (2 medium) mashed bananas

1/3 C milk

1 tsp. lemon juice

1/2 C chopped nuts (optional)

1/2 C chocolate chips (optional)

Preheat oven to 350°.

Grease pan, mix all ingredients together and place in a 9 x 5 x 3 inch pan and bake for 60-70 minutes.  I used 3 mini loaf pans and baked for 45 minutes, until an inserted toothpick comes out clean.

Lemon-icious Bars

What is more refreshing than a lemon?  With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts.  I brought this sweet treat to a family gathering on the 4th of July.

2 C all-purpose flour

1/2 C confectioners sugar

1 C butter

4 eggs

2 C granulated sugar

1/3 C lemon juice (I squeezed 1 1/2 lemons)

1/4 C all-purpose flour

1/2 tsp. baking powder

Sift the first two ingredients together.  Cut in butter until mixture clings together.  Press into a 13×9 baking pan.  Bake at 350º about 20-25 minutes, until crust is lightly browned.

Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth.  Sift 1/4 cup flour and baking powder and add to the blender.  Blend to combine.  Pour the lemon mixture over the crust and bake for another 25 minutes.

Once cooled, cut into bars and sift confectioners sugar top.

Peach Kuchen

Kuchen – a German word for cake.

Kuchen

This is one of my favorite desserts since I was a kid.  Mom would whip this up in her kitchen using whatever fruit we had on hand.  This recipe is so versatile because you can use just about any type of fruit!  During the summer, peaches and plums are delicious.  In the fall, apples or pears.  During the winter, even canned fruit works great!

I am determined to go blueberry pickin in Michigan next month and I will be taking this recipe with me!!

Kuchen/Cake mixture:

1 1/4 C flour

1/4 C sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 C butter

2 egg yolks

2 TB milk

fruit (I used 4 large peaches, sliced)

Streusel:

1/2 C sugar

2 TB flour

1/8 tsp. nutmeg

2 TB butter

Sift flour with sugar, salt and baking powder.

Cut in butter until it crumbs.  There are different techniques to cutting in butter, but I do it the old fashioned way using my fingers to break up cold butter into pea sized pieces as the flour mixture coats the butter.

kuchen cut in butter

Combine egg yolks and milk and add to the flour mixture.  Once blended, spread and press into bottom of pan a 9×9″ square pan or 9″ round baking dish.  Arrange fruit and cover with streusel crumbs.

cake streusel

Bake 375° for 45 minutes or less.

Kuchen Cake a la mode

Kuchen is scrumptious served warm….even with a scoop of vanilla ice cream on top!

Ha!  I need a bigger piece!

Poll: Calling all household cooks and bakers!

Hi!  I am taking a quick poll because I am curious what household cooks and bakers prefer to store bakery/cookies/appetizers or any type of finger foods in?  Think about your favorite container that you would transport food to a party or store these foods in to keep them fresh in the fridge, freezer or pantry.  Any details or comments (size, shape, make, etc.) would be greatly appreciated, but not necessary.

Thanks for your help!!

Colleen from the PartyKitchen blog

 

Bunny Cake Pops – Happy Easter!

Happy Easter!  I wanted to make something special for the arrival of my niece and her first Easter.  I thought pink bunny cake pops would be perfect and even though she won’t be able to eat them, her Mommy really likes cake pops!

This is only my second time making cake pops and they sure take patience.  I am still totally intrigued with the concept, so I will keep practicing until I can master this art form.

The last time I made cake pops, I thought they looked super cute, but I honestly thought they were too sweet.  I KNOW!  Too sweet, is there such a thing?  I think I know exactly what made them too sweet for my liking.  The cake balls were made by mixing icing with crumbled cake.  This time I invested in a cake pop maker which bakes batter into balls.  Now, there is no need for icing to bind the cake together.

To decorate, I was inspired by Bakerella’s Cake Pop book.  I used white mint flavored melting chocolate to coat the chocolate cake balls.   Once the chocolate set and cooled, I decorated using confetti sprinkles for the eyes and nose.  Using a toothpick, apply a small dab of melted chocolate to the back of the sprinkle and hold in place.  Once they cool, I used Betty Crocker Easy Writers to color the eyes and paint the bunny mouth.  For the bunny ears, use pastel candy corns.  Cut the pointed tip of the candy corn off, apply a dab of melted chocolate and place on the head holding it in place for a few seconds until the chocolate sets.

Once they were decorated, I placed them in clear mini treat bag and tied them with pastel ribbons.  Oh…but I had to do a taste test and tried one…or two.  I thought they tasted much better than my first trial of cake pops.  A sweet treat, but not too sweet!  I really enjoyed the combination of the chocolate cake ball and white mint chocolate, they tasted just like a peppermint patty.  I really love my cake pop maker!

I took them to the hospital in a little pink Easter Basket to meet my niece!