Free Kitchen Art Printable

Happy Friday! Boy do I have a yummy new freebie for y'all! Last month I shared this fun kitchen art printable over at Uncommon Designs and perhaps you missed it.
I'm not sure where you've been!

I'm not much of a baker so the only reasonable explanation I had for last month's theme was that I was 38 weeks pregnant and was craving some ooey-gooey, warm, chocolate brownies!

And since I know a lot of people out there do like to bake I was hoping to use the freebie as a bribe to get them to drop off some baked goodies at my house. Surprisingly, there were no takers. Apparently people like to make pregnant women starve.

I created the free printable in four different fun colors.

Head on over to Uncommon Designs to get your own kitchen art. Just download and print.

Frame your art and hang in your kitchen or better yet give it as a gift

to the favorite baker in your life!

Enjoy!

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Saltine Cracker Chocolate Toffee Bars

This saltine cracker toffee bar recipe is seriously as simple as baking can get. It's no secret that "easy" is my kind of cooking. A matter of fact I even considered making "Easy" my mantra for this year & displaying it creatively among some wall decor like I have seen so many other bloggers do with their family mantras.   But then I realized hanging up a piece of wall art screaming "THIS YEAR I'M ALL ABOUT BEING EASY" in my home wasn't that bright of an idea after all. It seems like it's a good way to welcome unwanted solicitors from like Craig's List or something. Sooooo, I guess that means we're back to the drawing board on that. 

In the mean time let me share this delightfully yummy recipe that I baked over the weekend. One of my co-workers had made these saltine cracker toffee bars for us over Christmas. I admit at first I was confused on why there were crackers in my cookies but one bite and it sucked me in hook, line, & sinker.  I'm warning you though these are highly addictive. I'm only assuming that based on the fact that the hubby pointed out last night that I ate the whole batch by myself.  Do you know how exhausting it is to live with a man who tells tales? Lies I tell you. He's wrong. I gave him two of them.

• Saltine crackers
• 1 cup brown sugar
• 1 stick butter
• 12 oz chocolate chips
  
• heath bar toffee chips

1. Preheat oven to 350.
2. Cover a cookie sheet with parchment or wax paper. Arrange saltines in a single layer on top of the paper.
3. Combine butter and brown sugar in a saucepan and place over medium heat.  Stir until mixture thickens and starts to boil.
4. Pour butter and sugar mixture over saltines. Then take the back of a spoon or spatula & start to spread mixture evenly all over the crackers. Work quickly before the mixture cools.
5. Place cookie sheet in preheated oven & bake for 10 minutes, or until bubbly and golden brown. Be careful not to overcook.
6. Remove the cookie sheet from the oven & evenly sprinkle chocolate chips over the crackers.
7. Return the cookie sheet to the oven just for one quick minute (you'll want to keep them in there just long enough for the chips to slightly melt)
8. Remove the crackers from the oven & smooth the melted chocolate over the crackers using the back of a spoon or a spatula.
9. Sprinkle toffee chips on top of  the chocolate.
10. Refrigerate for 2-plus hours. These also freeze well too! Break apart before serving.                                                                                                                                                             ENJOY!

                       

Linking here:
http://www.sugarbeecrafts.com/
http://todayscreativeblog.net/creative-crafts/
http://jaysonandashley.blogspot.com/
http://funkypolkadotgiraffe.blogspot.com/
http://carolynshomework.blogspot.com/
http://www.crazyforcrust.com/
http://www.bluecricketdesign.net/
http://lilluna.com/
http://southernlovely.blogspot.com/
http://somedaycrafts.blogspot.com/
 http://www.itsoverflowing.com/
http://www.houseofhepworths.com/
http://thefrugalgirls.com/
http://jaimelyn11.blogspot.com/ 
http://www.thegirlcreative.com/
http://craftomaniac.blogspot.com/
http://www.pollywantacrafter.com/http://www.pollywantacrafter.com/

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Peppermint Cream Cheese Frosting Recipe

 I have to admit I'm usually not a big fan of peppermint.  I'm thinking old church ladies had something to do with it. Insisting children eat peppermint candies from the bottom of your tissue filled pocket is never a good thing.

Buuttt I was slightly infatuated with this peppermint cream cheese frosting. Then again I'm infatuated with anything cream cheese. The icing only carried a slight hint of peppermint so it quickly earned itself an A+ in my book. 

This recipe is easy & makes for a pretty presentation with its light pink color. 

Definately a new fave of mine!

8 ounces (2 sticks) of unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar
3/4 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Red food dye
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Then add the sugar, one cup at a time, and then add the vanilla & peppermint extract; mix until smooth. Mix in a few drops of  red food dye. You may refrigerate your frosting for up 2-3 days. Allow to set at room temp prior to applying to your baked sweets.

Adapted from Martha Stewart's Cupcakes. 

Download free Ho, Ho, Ho cupcake flags here.

What baked goodies are you making for Christmas?

Linking here:
http://www.skiptomylou.org/
http://dittledattle.blogspot.com/
http://jaimelyn11.blogspot.com/

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Chocolate Whoopie Pies with Sea Salt Caramel {Welcome Meg of henning love}

Hey Delightfully Noted readers, I'm Meg and I write the blog, henning love. Jennifer is one of the sweetest bloggers, but I don't need to tell you that. I am happy to be here for Jennifer today while she is away. Her creativity always amazes me and I hope she can fulfill her dreams she has about notecards.
 I have a delicious treat for you today, as the title said chocolate whoopie pies with caramel filling. I have been seeing whoopie pies pop up and have never had one. It isn't filled with your classic marshmallow style filling but it is equally delicious. With the sea salt added in the recipe, it gives a sweet/salty sensation in your mouth. 

So, first, gather together your ingredients. For the whoopie pie, you need 1 box of devil's food cake mix with pudding, 1/2 cup butter, melted, 1/2 cup water, 3 eggs, and 1 teaspoon sea salt.




For the caramel filling, you need 1 cup (2 sticks) butter, softened, 3 1/2 cup powdered sugar, 1/3 cup caramel sauce, 1 teaspoon sea salt, 1 teaspoon vanilla.

In your mixing bowl, put the cake mix then add the melted butter, eggs, water and sea salt.

Beat all the ingredients together until smooth then set the whoopie mixture aside for 30 minutes. Setting this mixture aside allows the mixture to raise and increase the overall volume of the pies.

After the batter has had a chance to rise, preheat your oven to 400 degrees. On a parchment lined baking sheet, drop spoonfuls of whoopie mixture two-inches apart. Sprinkle the tops of the whoopie pie with some sea salt.




Then pop the pies into the oven for 5 to 7 min or until a toothpick inserted into one of the pies comes out clean. Let the whoopie pie cool on a wire rack.

To make the caramel filling, cream the 1 cup of butter first.


 Reduce the speed gradually and add the powdered sugar beating until the sugar and butter are mix together well.


Then add the caramel sauce, the sea salt and the vanilla. Beat the filling very well.




Put the filling into a frosting bag


and pipe the filling onto one of the whoopie pies and then top the filling with another whoopie pie, making a sandwich.

Then eat and enjoy!

Thank you, Jennifer, for letting me guest post for you today and share a yummy recipe with everyone!

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Pumpkin Pecan Pie Bars {Welcome Lindy of Itsy Bitsy Paper}

I'm so super excited to be posting here at Delightfully Noted's Blog!  Jennifer and I have developed a great friendship through our online chats and I was honored when she asked me to share something with her readers.  

It's November and all I can think of is Thanksgiving and the big meal and all the delicious desserts!  I saw this recipe recently in the Cuisine at Home Magazine and just had to give it a try.  It does have a lot of ingredients but it's a very good dessert.  I like it cold better than room temp so I'd recommend putting it in the fridge.  

Print Recipe HERE

You will need:

2 Sticks of unsalted butter, softened

⅔ Cup Packed Brown Sugar

2 ⅔ Cups Flour

½ tsp. Salt

6 Eggs

¾ Cup Brown Sugar

¾ Cup White Sugar

1 Can Pumpkin (15 oz.)

1 Cup Pure Maple Syrup

½ Cup Light Corn Syrup

2 Tbsp. Bourbon

1 tsp. Cinnamon

½ tsp. Salt

¼ tsp. Ground Cloves

3 Cups Pecan Halves

 • Gather ingredients

• Line baking dish with foil making sure to leave overhang on all sides

• Cream brown sugar and butter

• Add flour and combine until crumbly

 • Press dough into the foil lined pan.  Spray the back side of a spatula to smooth crust

• Bake for 30 minutes in a 350 degree oven

• For the filling beat eggs and sugars until well combined

• Add pumpkin, spices, bourbon, and syrups and blend well

 • Add pecans right before you are ready to add to the crust

• Pour batter into hot crust

• Pecans should lay at the top of the mixture

• Bake for 45 minutes

 • Flip upside down on a cutting board and cut into pieces

• Serve with ice cream or whipped cream

"Delightfully" Delicious!

**Love cooking, crafting, and all things creative?
Then you'll want to check out the Itsy Bitsy Paper blog!

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