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Lemon Coconut Gooey Butter Bars by Rumbly in my Tumbly

Why is it that everything very good is so very, very bad?

Lemon Coconut Gooey Butter Bars by Rumbly in my Tumbly

Take this modified Paula Deen recipe for Gooey Butter Bars that the genius over at Brown Sugar Mama had the fantastic idea of adding coconut and lemon to.  There are almost 3/4lbs of butter in this this recipe and so much sugar that you will lose count of the amount.

Lemon Coconut Gooey Butter Bars by Rumbly in my Tumbly

Which is why they are so good.

And also why a sad person who is trying to lose her baby weight should not have in the house.  Why am I sad? I registered my first baby for kindergarten this morning.  I can’t believe how fast the time goes.  When I’m sad, I want to eat sweets.  This was just a really dumb thing to have in the house today.

My "baby," Daphne, at Kindergarten orientation.  Sob!

My “baby,” Daphne, at Kindergarten orientation. Sob!

 

I love lemon bars, and this was like a coconutty lemon bar on crack.  So, so good.

So good that I couldn’t control myself and had to leave my husband a note that said “Please! Take these to work! Take them all! Get them out of my house! Immediately! Don’t forget them!”

Lemon Coconut Gooey Butter Bars by Rumbly in my Tumbly

My kids helped me make these and we had them in the oven about 15 minutes later.  Super easy.  They look like a lot of work, but it’s really just combining of a few ingredients and baking.  Check out the directions.  There are very few. Wham bam.

Lemon Coconut Gooey Butter Bars by Rumbly in my Tumbly

Enjoy!

Recipe slightly adapted from Brown Sugar Mama

Ingredients:

Crust:
1 box of yellow cake mix
1 egg
1 stick of butter, melted
1 tablespoon fresh lemon zest

Filling:
8 oz cream cheese, softened
1 stick of unsalted butter, melted
2 eggs, room temp
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup fresh lemon juice
2 cups powdered sugar

Topping:
1/2 cup + 1/4 cup sweetened coconut, divided
1/2 cup brown sugar
1/2 cup granulated sugar
3/4 cups all purpose flour
4 tablespoons melted butter

Directions:
Preheat your oven to 350° and spray a 9×13 pan with non-stick spray.

Mix together your crust ingredients and pat it evenly into the bottom of your pan.

Cream together your filling ingredients and dump them over the top of the crust.

To make your topping, using a pastry blender or a fork, mix together the butter, flour, sugars, and 1/2 cup of the coconut until a crumbly, crisp like consistency.  Sprinkle over the top of the filling.  Sprinkle the remaining 1/4 cup of coconut over that.

Bake for 35-40 minutes.  Do not overbake.  The center will still be slightly unset and gooey but will set up as it cools.  Cool to room temp and then refrigerate before cutting into squares for best results.

Marbled Double Chocolate Peanut Butter Cookies by Rumbly in my Tumbly.I’m baaaaaack, ladies and gentleman!  Off of bedrest and with a beautiful 3 week old baby girl in my arms, and feeling almost 100%.  Baby Phoebe made her entrance the day after my Hawks lost in the most devastating Superbowl ever, on Groundhog Day, making everything better.  We are all in love with her. Here she is:

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She’s beautiful, right? Thank you, thank you very much. ;)

Thank you all for your patience while I barely blogged for the last few months.  Now, on to very important issues, like these Marbled Double Chocolate Peanut Butter Cookies.  I will admit, these were a 9-months-pregnant-and-I-need-chocolate-and-peanut-butter kind of invention.  I thought “wouldn’t it be great to take a chocolate cookie and a peanut butter cookie and mash them together and bake them?  And so I did.

Marbled Double Chocolate Peanut Butter Cookies by Rumbly in my Tumbly.

I used my handy and Allrecipes.com Tried and True Cookie Cookbook (If you don’t have this cook book, go out and buy it immediately.) and I used their double chocolate cookie recipes and my favorite peanut butter cookie recipe out of there.  I made half a batch of each, and then I took half a scoop of each dough, folded them together, and baked them.
Marbled Double Chocolate Peanut Butter Cookies by Rumbly in my Tumbly.

Magic.  Gooey, soft, peanut butter and chocolate cookie perfection.

Enjoy!

(I’m writing the recipe out as I did it- using half a batch of each cookie recipe, to make one full batch.)
Note: These cookies require an hour of chill time.

Double Chocolate Cookie Dough:
Ingredients:
1/2 cup room temperature butter
3/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup of chocolate chips (I used semi-sweet)

Directions:
Cream together butter and sugar until light and fluffy.  Add the egg and vanilla and mix well.  Add the dry ingredients and mix until just combined, then fold in chocolate chips.  Place in the fridge while you make the peanut butter cookie dough.

Peanut Butter Cookie Dough:
Ingredients:
3/4 cups all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup peanut butter
1/4 cup room temperature butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract

Directions:
Cream together the butter and sugars until light and fluffy.  Add the egg, peanut butter, and vanilla, and mix well.  Add in the dry ingredients and mix until just combined.

Place in the refrigerator with the chocolate cookie dough and chill for at least one hour.

After chilling, preheat the oven to 350°.  Take a tablespoon of each dough, and gently combine them/fold them together into a ball.  Slightly flatten them and place them on a cookie sheet a couple of inches apart.

Bake for 8-10 minutes until slightly browned at the edges.  Do not overbake, they will continue to cook on the cookie sheet when you pull them out of the oven, and a slightly underbaked cookie will result in a much softer/chewier cookie after they have cooled.

Store in an airtight container.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

I came across this recipe for Johnny Iuzzini’s Crumb Cake on Just Baked a few days ago, and as soon as I saw the pictures of the cake, and the source of the cake (totally rad pastry chef and Top Chef judge Johnny Iuzzini) I knew that I had to try it, even though having cake in the house at 36 weeks pregnant is very, very dangerous.  I surmised that I would send it to work with my husband the next morning, which I did.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

Too bad I ate my weight in it first.  But enough about me, lets talk about this cake.  First of all, it’s so easy.  Second, you probably have all the ingredients in your house already (I did.) and third, it is light, fluffy, buttery, and delicious.  This is a fun and fancy breakfast that would be perfect to take into work one morning, or just to have at home to enjoy in the morning with your cup of tea or coffee.  A couple of notes about this recipe.  First, it’s going to look like you don’t have enough batter for a 9×13 pan.  You do.  Just spread it out evenly, and it will rise.  You’re also going to think you have too much crumb topping.  You don’t.  Spread it evenly.  It will come out perfectly.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

My kids are sitting at the table eating it right now, two year old Charlie, after being told it was a “crumb cake” exclaiming “Mmmm! I like crumbs!” (Note: This was a very messy thing to give to a two year old.)

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

 

Enjoy.

Recipe from Just Baked via Johnny Iuzzini’s Sugar Rush.

Ingredients:, 
Cake:
2 cups all purpose flour
1/3 cup butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1/4 cup sour cream, room temperature
2/3 cups milk, room temperature
1 tablespoon vanilla
1 tablespoon baking powder
1 pinch of salt

Crumb Topping:
2 1/4 cups all purpose flour
1 cup room temperature butter
1 1/4 cups packed brown sugar
1 tablespoon cinnamon

Directions:
Preheat your oven to 350°. Spray a glass 9×13 pan with cooking spray, and line it with a parchment paper sling.

Make your cake batter first.  Cream together the butter and sugar and beat for 3 minutes until light and fluffy.  Add in the egg, sour cream, and vanilla and mix until combined.  Add the flour, baking powder, and salt, and mix until just combined.  Add the milk and mix until smooth.  Spread along the bottom of the prepared pan.  It will be thin.  That’s okay.

Mix together all the ingredients for your crumb topping until well combined.  Using your clean hands, crumble it evenly over the top of the cake.  Place into the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.  If your cake is taking longer than 30 minutes to cook, turn the oven down to 325° and keep checking every few minutes.

Enjoy warm or the next day.

 

Rumbly in my Tumbly: Top Ten Most Popular Recipes of 2014

Rumbly in my Tumbly: Top Ten Most Popular Recipes of 2014

Happy New Year, Everyone!

Here are our most popular recipes from this past year.

#10 – Seahawk-erdoodles (Super Soft Snickerdoodles)  My Seahawks won the Superbowl this year, and I tried a new recipe for snickerdoodles to serve during our game party, and they were SO good!  A new favorite for sure.

Seahawk-erdoodles (AKA Super Soft Snickerdoodles)

Seahawk-erdoodles (AKA Super Soft Snickerdoodles)

#9 Zucchini Banana Bread – Such a great way to add moisture and richness to banana bread without all the fat.  My kids gobbled this one up.  It will definitely be a summer repeat for us.

Zucchini Banana Bread by Rumbly in my Tumbly

Zucchini Banana Bread by Rumbly in my Tumbly

#8 Apple Streusel Bars – Buttery, apple deliciousness.  Proof that the old saying “Nothing tastes as good as skinny will feel” is wrong.  And easy to make as well.

Rumbly in my Tumbly Apple Streusel Bars

Rumbly in my Tumbly Apple Streusel Bars

#7 Gluten Free Chocolate Chip Peanut Butter Banana Oatmeal Cookies – The title itself is quite a mouthful, isn’t it? I will admit, I was surprised by the popularity of this one, since I know most of you don’t come to my site for healthy recipes.  I was shocked and how good these cookies were, and I made them several times this year as a treat when I was trying to be good.

 

 

Gluten Free Peanut Butter Banana Oatmeal Chocolate Chip Cookies by Rumbly in my Tumbly

Gluten Free Peanut Butter Banana Oatmeal Chocolate Chip Cookies by Rumbly in my Tumbly

#6 Good Ol’ Fashioned Homemade Apple Pie – I’m such a pie person, a total pie snob, and apple is my favorite, but I never put my recipe on the blog until this year! Glad I did, because it was a hit.

Good Ol' Fashioned Homemade Apple Pie - Rumbly in my Tumbly

Good Ol’ Fashioned Homemade Apple Pie – Rumbly in my Tumbly

#5 Petite Maple Glazed Scones - If a scone and a maple bar had a baby…. Total tea party perfection.

Petite Maple Glazed Scones by Rumbly in my Tumbly

Petite Maple Glazed Scones by Rumbly in my Tumbly

#4 Good Ol’ Fashioned Apple Brownies – Or are they blondies? Either way, these bars aren’t going to win any beauty contests, but they were completely delicious and I could NOT STOP EATING THEM! Yum!

 

 

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

Good ‘ol Fashioned Apple Brownies by Rumbly in my Tumbly

#3 Reese’s Peanut Butter Bars – Such an effortless, easy, no-bake almost non-recipe that I almost didn’t even put them on the blog after I made them for my husband’s work.  These taste exactly like a Reeses, but better.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Reese’s Peanut Butter Bars by Rumbly in my Tumbly

#2 Pumpkin Crunch – The Perfect Thanksgiving Dessert - I only just made these two months ago, and they already have made it to #2 most popular for the year! That is saying a lot, considering this blog got almost a million views this year.  I will be forever indebted to my friend Leina for giving me the recipe.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

#1 Life Changing Brownies - Chocolatey, fudgy, freaking amazing brownies that proved to me that I only thought I had ever had good brownies before I made these.  Somewhere between a cross of brownies and fudge, these babies were crowned best recipe of 2014, a well deserved honor.

Life Changing Brownies by Rumbly in my Tumbly

Life Changing Brownies by Rumbly in my Tumbly

 

I can’t wait to see what 2015 brings!

You might also enjoy:

Top Ten Most Popular Recipes of 2013

Top Ten Most Popular Recipes of 2012

Top Ten Most Popular Recipes of 2011

 

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

Did you know that Saturday is National Bundt Cake Day? Neither did I, until a few days ago.  I always wonder who makes up these silly “holidays.”  “National Donut Day” and “National Apple Pie Day,”  “National Fried Cheese Day.”  Is that a thing? Probably.  Anyway, I figured it was as good an excuse as any to make myself a bundt cake for absolutely no reason other than that I wanted one.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

Well, also, I can replay this scene in my head, and laugh and yell “I fixed it!”

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

You guys, I have no idea what is up with me lately, but it would appear that this baby girl really likes cake.  Because I don’t.  I am not a cake person- I prefer pie, by a long shot, but for the past month I have been thinking about nothing but cake!  I just want cake all the time!  It is on my mind constantly.  I feel so sorry for the people who love me.  My husband has been sent out to restaurants for cake.  My sister has driven over leftover birthday cake at 10:00pm.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

So far, I have been so proud of myself for entering the 3rd trimester for the first time in 3 pregnancies, right on track for gaining the recommended 25-35lbs (instead of 60+ like I did with my other two.)  It would appear that this new obsession with cake is going to derail that unless I dig really deep and find some willpower.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

I guess it would appear since I’ve been up on my feet (which I’m not supposed to do) making a chocolate bundt cake (which I will eat all by myself) all afternoon that my willpower is lacking.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

But, it is almost National Bundt Cake Day, afterall.

Enjoy this one.

Recipe from Land O Lakes

Filling:
8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla

Cake Batter:
2 cups all purpose flour
1/2 cup cocoa powder (I use Hershey’s)
1 1/2 cups sugar
1 cup water
1/2 cup salted butter (or unsalted butter + 1/4 tsp salt)
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Ganache:
6 oz semi-sweet chocolate (I just used chocolate chips)
2 tablespoons butter
1/2 cup heavy cream

Directions:

Heat oven to 350°F.  Grease and flour 12-cup Bundt pan; set aside.

Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Recipe as written says to bake 50-60 minutes (mine was completely cooked after 38 minutes, so make sure you check it- I actually wish I had started checking it around 25 minutes, because it was a tiny bit overdone) or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

To make the ganache, put your butter and chocolate into a heat proof bowl.  In a saucepan over low heat, scald the cream (this means to bring it just before a boil- when there are small bubbles all around the edges of the pan.)  Pour the hot cream over the chocolate and butter and whisk together until smooth.

Pour the ganache over the cooled cake, allowing it to spill over the sides/edges.  It will take at least 15 minutes for the ganache to set.  You can serve any time after the ganache has set, although this cake tastes it’s absolute best after an evening in the refrigerator.

Enjoy!

 

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

I don’t know about you all, but my family had an awesome Halloween.  We spent it with some of our best friends and their kiddos (who are some of our kiddos best friends.) Before we headed out into the dark drizzle with our to-go hot chocolates, we gathered first at our house for hot spiced honeycrisp apple cider, homemade soup, rolls, and salad, and fresh veggie appetizers.  My friend Leina, who is an excellent cook, brought over dessert- a mystical thing that I had never had nor heard of called a pumpkin crunch.

My little Elsa and Olaf

My little Elsa and Olaf

After googling “pumpkin crunch recipes” I realized it is kind of weird that I’d never heard of it, but I digress.

Occasionally, a food will come into your life that is life changing and dangerous.  This was both.  Life changing because after one bite, I knew I would be making this every fall for the rest of my life, and dangerous because not only was it incredible, Leina told me how to make it, and it was super easy too.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Super easy and super delicious is never a good combo- because you will make it all the time.  All the time.  And this has a lot of butter in it.  A lot.  That’s why it’s so good.  Very bad news for my food-tracking-trying-to-eat-healthy-self.

I have been so good this pregnancy with my weight gain, and I’m pretty sure that pumpkin crunch is going to blow it all to hell.

Drizzle on that butter, baby.

Drizzle on that butter, baby.

Exhibit A:  even though I’m supposed to be trying to stay off my feet as much as possible during the rest of my pregnancy, and my baking has really slowed due to that, there is one in my oven right now.  Yes, I will send most of it to work with my husband tomorrow, but that still leaves me the whole afternoon and evening to devour half of a 9×13 pan.

Butter... so much butter...  We're talking Paula Deen amounts of butter.

Butter… so much butter… We’re talking Paula Deen amounts of butter.

Exhibit B: After I tasted Leina’s (and ate 4 pieces of it) I called my sister to tell her about it and how she had to try making one.  I bake new things pretty much constantly, but she will tell you- I almost never do this.  This is good, y’all.  It would be the perfect dessert to bring to Thanksgiving.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Like all pumpkin-y desserts, this one gets better the longer it sits in the fridge.  I suggest letting it sit overnight before you serve it- and don’t spread your whipped cream across it until right before serving.  If you use cool whip, you can cover it with that the night before.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Something about the buttery, crunchy, nutty topping baked into the creamy pumpkin pie filling and topped with whipped cream is simply irresistible.  Make one today.  Or, don’t.  It’s too late for me, but you all can still save yourselves.

Recipe from my friend, Leina

Ingredients:
28 oz can of pumpkin puree (not the pie mix)
12 oz can of evaporated milk
1 cup granulated sugar
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

1 box of yellow cake mix
1 1/2 cups walnuts (smashed into small pieces)
1 cup of butter, melted

2 cups of whipped cream (or cool whip, whatever you prefer)

Directions:
Preheat the oven to 350°.  Line a 9×13 inch pan with parchment paper (this step is important- don’t skip it.)

Mix together the pumpkin, milk, sugar, eggs, cinnamon, and pumpkin pie spice.  Pour it into your prepared pan.

Sprinkle the cake mix evenly over the top of the pumpkin mixture.  Cover that with the nuts.

Melt the butter, and spoon it evenly over the top of the cake mix and nuts

Bake for 60 minutes or until a knife inserted comes out clean.  Cool completely.

After cooling completely, very carefully turn it out upside down onto a platter.  Before serving, cover with whipped cream and serve.

Enjoy!

Pumpkin Pies in a Muffin Tin by Rumbly in my TumblyI’ve been wanting to do this since I discovered Pinterest a few years ago, but I just haven’t gotten around to it yet.  I was really wanting pumpkin pie a couple of days ago, so I asked the kids “Do you want to make mini pumpkin pies?” and they yelled “Yes!”

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

So, we got out the old muffin tin, the recipe for Crisco pie crust, and we began.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Not only are these adorable, but they are perfect portion control.  After all, you don’t feel guilty eating one, but eating two pies feels a little extreme.  They are also perfect for the crust lover, since the crust to filling ratio is much higher in these than in a regular slice of pumpkin pie.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Enjoy, and have a Happy Halloween!

I used Libby’s pumpkin pie filling recipe (the best there is) and Crisco’s double pie crust recipe.

Ingredients:

Libby’s Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pumpkin pie seasoning (or 1/2 tsp ginger, 1/4 tsp cloves)
2 large eggs
1 15oz can Libby’s Pumpkin
1 12oz can Carnation Evaporated Milk

Crisco Pie Crust (Double Crust Recipe)
2 cups all purpose flour
3/4 cups well chilled Crisco vegetable shortening
1 teaspoon salt
6 tablespoons ice cold water

Directions:
First, make your pie crust.  Cut together the flour, shortening, and salt, until you have crumbs the size of peas.  Slowly add the water, one tablespoon at a time, until a nice ball of dough forms.  Place it on a well floured surface (I use a piece of parchment paper) and using a round cookie cutter (or a water glass, or anything round) with a 3-4″ diameter to cut out circles.  Place each circle into a muffin tin to make a crust.

Preheat your oven to 425°.

Make your pie filling by simply mixing all pie filling ingredients together.

Scoop about 3 tablespoons of filling into each pie crust.  Place in the oven for 15 minutes.  Turn the oven down to 350° and bake for another 25-30 minutes.

Remove from oven, cool on a wire rack, and serve with fresh whipped cream.  Enjoy!

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