Sunday, July 26, 2015

Sheetz "Gobbz" Cookies for #SundaySupper

Copycat recipes are the fun theme for today's #SundaySupper, and I knew immediately what I wanted to create! Sheetz "Gobbz" cookies. Sheetz is a gas station and convenience store near my home that I frequent occasionally, and along with gas they sell made to order food, and bakery items called Shweetz that are delivered daily. One of their bakery items is a cookie called Gobbz. It is quite tasty, slightly addicting and sort of resembles a whoopie pie. I made my cookie a little smaller, and I used  buttercream for the middle. I think they are yummy!

Copycat "Gobbz" Cookies
2 1/2 cup Flour 
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 cup Canola Oil
1/2 cup + 2 tablespoon Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening
1 cup Sugar
1 large Egg
1 teaspoon Orange Flavoring
Orange Color
1/2 cup Solid Vegetable Shortening
1/2 cup Butter, softened
1 teaspoon clear Vanilla Extract
4 cups sifted Confectioner's Sugar
1-2 tablespoons Milk

Preheat oven to 350 degrees.
Mix your flour, baking powder, and baking soda in a bowl and set aside.
Stir together your canola oil and buttermilk in a small bowl and set aside.
Cream together the butter and vegetable shortening. Add sugar, and egg. Mix well. Add the flour, alternating with the buttermilk until all are combined.
Add in orange flavoring and orange coloring. Blend until completely orange.
Cover batter with plastic wrap and chill in the fridge for 30 minutes.
Use a 1 tbl. scoop to place batter on a cookie sheet covered with parchment. 
Bake for 6-7 minutes. Let cool for 4 minutes on cooling rack. Once baked and cooled keep the cookies in a closed container until all of them are baked.

Cream together the vegetable shortening and butter. Add extract. Gradually add the confectioners' sugar and mix well, scraping the sides. Add milk a little at a time until you have a creamy consistency.
Use a Wilton # 2A tip, and pipe the buttercream icing onto one side of the cookie. Top with another cookie.
Enjoy this tasty treat!
Here are the two cookies next to one another!
Thank you for joining me today! I am so happy you stopped by!

Sunday Supper Movement

Thank you to Coleen from The Redhead Baker for hosting today's fun event!

See all the other copycat recipes below:

Drinks Appetizers Condiments Main Courses Side Dishes Desserts

Thursday, July 23, 2015

Celebrate It! Blog Party!

 Welcome to Celebrate It! I am so happy that you are here!
How is your summer going?  I hope you have been busy spending time with family and friends, vacationing, visiting, and sightseeing.

Have you been spending time outside? I know it is so hard to do with all the heat, but maybe you have been gardening, exercising, DIYing, swimming, boating, kayaking. I have a friend who spent last Saturday kayaking, and all she talked about was how peaceful it was to be out on the water. Sounds like so much fun, doesn't it?!

However you have been spending your time this summer, I hope it is full of wonderful, memories!
I also hope you will share them with us here at Celebrate It!

Link up the DIY,s you are creating, treats you are baking, meals you are cooking, books you are reading, photos you are snapping, pictures you are painting, gardens you are tending, vacations, nights out, family reunions, neighborhood parties or anything you would like to share!

Here are the most looked at link ups from last week:

Fresh Cherry and Frozen Custard Pie
Light Dole Whip Copycat Recipes
 Peacock Stool

Thank you to everyone who links up and shared with us!
It is a pleasure to Celebrate with you!
As you are linking up, try and visit some of the other party links.
It's such fun to see what everyone is creating and
maybe you will find someone new to follow!

By linking up, you are giving The Freshman Cook permission
to feature your post on social media or on our blog using a photo, title, and link to your site.  Proper credit and links will be given to you!

You may be sent an email reminder about this party.


Look for your link ups on the Pinterest  page for Celebrate It!, and on Twitter and Facebook!!

Let's Get to The Party!

Wednesday, July 22, 2015

Banana Pudding Icebox Cake

I think know it is Banana Pudding Icebox Cake time! Why?
 Because It is HOT, HOT, HOT!
I grew up eating vanilla wafers and pudding, as I am sure, you probably did too. It is the first recipe I remember learning from my mom, and I make a birthday cake version of it for every one of my son's birthdays. So, my mind went to making a Banana Pudding Icebox Cake as we enjoy another heat wave here in the south, and I only want to cook if an oven or stove are not involved! 

This Banana Pudding Icebox Cake recipe is so close to the original. The only major difference is that you mix the pudding with whipping cream instead of milk. 
bananas, vanilla pudding, icebox cake, whipped cream

Banana Pudding Icebox Cake
1 1/2 box Vanilla Wafers
1-5.1  ounce box Vanilla Instant Pudding
4 cups Heavy Whipping Cream
7-10 Bananas (depending on size)
Whipped Cream (homemade or can) for decor
 vanilla wafers, crust, banana pudding
Place the vanilla wafers on the bottom of a 9" springform pan.
whipped cream, vanilla instant pudding, banana pudding
Pour pudding mix in to a bowl. Add the heavy whipping cream.
vanilla pudding, heavy whipping cream
Beat together until cream is thick, and it has become whipped cream. It will be heavier because of the pudding mix.
vanilla wafers, whipped cream
Spread a layer of the whipped cream over the vanilla wafers.
bananas, layer, whipped cream, banana pudding icebox cake
Slice the bananas into 1/4" slices and starting from the side of the pan, cover the whipped cream. Cover the bananas with a layer of whipped cream.
vanilla wafers, whipped cream, icebox cake
Top the whipped cream with a second layer of vanilla wafers, and then add another layer of whipped cream, another layer of bananas, and then a final layer of whipped cream. Refrigerate for a few hours or overnight. Release from springform pan.
banana, pudding, heavy whipping cream, Icebox Cake
Add a dollop of plain whipped cream, a couple banana slices, and a vanilla wafer to decorate each slice. Don't forget sprinkles!!
banana, pudding, heavy whipping cream, Icebox Cake

banana, pudding, heavy whipping cream, Icebox Cake
and try to stay cool!

You might want to try these recipes also:

Have a great day!Thanks for stopping by!!


Sunday, July 19, 2015

Vegetable and Chicken Shish Kabobs/#SundaySupper

     I don't know about you, but I love to grill! So, when I saw that today's #SundaySupper theme was Farmstand Favorites, I knew I wanted to make these Vegetable and Chicken Shish Kabobs. Why? You grill everything but the rice!
      I used large chunks of chicken breast mixed with colorful purple onion, red and orange peppers, and some pineapple chunks. The difference with this recipe is that I grilled the veggies separately from each other. They all need different amounts of time on the grill to bring out their optimum flavor. Then after they were all grilled, I put the shish kabobs together, glazed them with a special homemade tropical sauce, and put them back on the grill. They came out beautifully grilled, with the flavors complementing each other perfectly. I served the kabobs on a bed of whole grain rice, with a drizzle of homemade tropical sauce.

Vegetable and Chicken Shish Kabobs
(printable recipe)
2/3 cup Orange Juice
1/2 cup Pineapple Juice
1/2 teaspoon Ginger Powder
1/2 teaspoon Corn Starch
1 teaspoon Water
1 teaspoon Dark Brown Sugar
1 teaspoon Lite Soy Sauce
1 pound raw Chicken Breasts
1 Red Pepper
1 Orange Pepper
1 Purple Onion
2 cups Whole Grain Rice
1 small can Pineapple Chunks (or use fresh) 

Pour the orange juice and pineapple juice in a small sauce pan. Heat to a boil.
While your pan is heating, make a slurry. To do this you need a small ramekin or bowl, and place the ginger powder and corn starch in it. Add the water. Use a small whisk or fork to mix the three together. You want a smooth mix with no lumps. 
As the sauce begins to boil, add the slurry. Back down on your temperature a little. You want it to get thick and the slurry will make that happen. Add sugar and soy and keep whisking as it thickens. It should still be boiling a little. Set sauce aside. 
Place skewers into a pan and cover with water for at least 10 minutes.This will prevent the skewers from catching fire when you are grilling. 
Chop your peppers into 1" to 1 1/2" squares or pieces.
Cut your onions into 1" to 1 1/2" pieces. Put your rice on to cook.
Load several skewers with 5-6 pieces of chicken. Leave room between the pieces so they can cook all over. Load several skewers with the onion, and several with the peppers. All of these items cook at different temperatures and for different lengths of time, so this will help everything come out evenly, and prevent items from burning.

There are five burners on my grill. I cooked the chicken on the middle three, which on my grill is at #7.  I turned off the right and the left burners, and I placed the onions and the pepper in those spots. They cooked just fine with indirect heat. 
I used a timer and I turned all of the skewers every 4 minutes. The peppers and onions took about 20 minutes and the chicken about 25 minutes.
After everything was done grilling, I took all the veggies and chicken off of the skewers. I put them on new skewers, adding the pineapple chunks to them. I then brushed the tropical glaze over the skewers, and returned them to the grill for 2-3 minutes.
Brush more glaze on the kabobs if you want, and drizzle some on the rice too!
 Place on the bed of rice and Enjoy!

Sunday Supper Movement

Appetizers, Sides and Salads Entre├ęs Desserts Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Thursday, July 16, 2015

Celebrate It! Blog Party!

Thanks so much for stopping by today!
I hope you will share with us what you have
been doing to celebrate summer!
Are you vacationing or sightseeing close to home?
Have you been grilling, picniking,
dining outside, or just dining out?
Have you been spending some lazy days on a lake,
kicking up the surf at the beach,
kayaking the river, or fishing the pond?
Share with us!!
We would love to know what you are busy doing this summer!

So if you are taking pictures or taking a class,
planning a party or going to one, writing a book or reading a good one,
tell us about it! Share it with us!
We would love to hear about it!!!

Here are last weeks features:
 A Breezeway Reveal

Sea Salt Caramel Bars

Surprise Chocolate Cake

Thank you to everyone who linked up and shared with us!
It is a pleasure to Celebrate with you!
As you are linking up, try and visit some of the other party links.
It's such fun to see what everyone is creating and
maybe you will find someone new to follow!

By linking up, you are giving The Freshman Cook permission
to feature your post on social media or on our blog using a photo, title, and link to your site.  Proper credit and links will be given to you!

You may be sent an email reminder about this party.

Look for your link ups on the Pinterest  page for Celebrate It!, and on Twitter and Facebook!!
 Let's Get This Party Started!!

Cherry and Sliced Almond Mini Bundt Cakes/#BundtBakers

Today at #BundtBakers we are showing off our fruit and nut inspired bundt cakes! For me, my cake had to be a Cherry and Sliced Almond Mini Bundt Cake! Cherries are my summertime obsession this year! I am loving them!! I also added a fun, tasty cherry sauce that is so easy to make, it's ridiculous! You will want to make this!
 Cherry and Sliced Almond Mini Bundt Cakes