It is officially winter, the tree branches are bare, and there is a chill in the air; perhaps it is even cold enough to snow. February is National Bake for Family Fun Month – this is the perfect time of year for families and friends to gather together to visit each other, celebrate fun activities, and bake their favorite meals.
Teens and even younger children will benefit by being involved, as it is never too early to pass along cherished recipes while teaching them the importance of nutrition and kitchen safety.
Hello, my name is Sara, and in this blog, I will provide five sweet and savory hearty baking recipes and inspirations (some are my own photos), with specific ingredients and directions for each. I will also provide a link to a beneficial website recommended by my good friend, Michelle – it contains delicious recipes and meal plans, including for those on special diets and those with diabetes. Lastly, there will be an extensive list of additional resources from our CCPL catalog linked at the end of this blog.
Sweet and Savory Recipes and Inspirations:
First is one of my favorite recipes for cookie bars, “Magic Cookie Bars,” courtesy of Eagle Brand.com. These bars are perfect right out of the oven as they are warm and gooey yet still crunchy (with the toasted coconut flakes and walnuts) and are perfect to pair with your favorite hot beverage. From the website, “These magic cookie bars are an old-fashioned favorite. This recipe is easy to make with
chocolate chips, coconut, nuts, and condensed milk set on a graham cracker crust. Store bars in an airtight container at room temperature.”
Ingredients:
(For a single 9x13x2’’ baking pan):
- ½ cup (1 stick) butter, sectioned
- 1 ½ cups crushed graham cracker crumbs
- 1 (14 oz.) can Eagle-Brand sweetened condensed milk (NOT evaporated milk)
- 1 (12 oz.) package of Nestle Toll House semi-sweet chocolate morsels (2 cups)
- 1 (3 ½ oz.) bag shredded sweetened coconut flakes (sprinkle 1 ⅓ cups coconut flakes on the TOP layer – refer to directions below)
- 1 cup chopped Diamond walnuts – optional
Ingredients:
(For TWO separate 9x13x2’’ baking pans) **(only if you choose to bake a double batch, perhaps for a party, event or large gathering, or to have some leftovers. Below are the quantities you will need):**
- 1 cup (2 sticks) butter, sectioned
- 3 cups crushed graham cracker crumbs (1 or 2 boxes)
- 2 (14 oz.) cans Eagle-Brand sweetened condensed milk (NOT evaporated milk)
- 2 (12 oz.) packages of Nestle Toll House semi-sweet chocolate morsels (4 cups)
- 2 (3 ½ oz.) bags shredded sweetened coconut flakes (sprinkle 1 ⅓ cups coconut flakes on the TOP layer of each pan – refer to directions below)
- 2 cups chopped Diamond walnuts – optional
SARA’S TIP: While prepping for the bars, first submerge the can/cans of Eagle Brand sweetened condensed milk in very HOT water for approximately 15 – 20 minutes (this loosens the milk up and makes it so much easier to pour out and spread over the crumbly graham cracker mixture).
Directions:
- Preheat the oven to 350 degrees Fahrenheit (325 degrees for a glass dish). Lightly coat a 9x13x2’’ baking pan with non-stick cooking oil spray.
- Place the butter in a bowl and microwave until the butter is melted. Add the crushed graham cracker crumbs into the bowl and mix until well combined. Transfer the mixture to the prepared baking pan and, using your fingers, spread the mixture out evenly, covering the entire pan, and then press the mixture down firmly onto the bottom of the pan.
- Pour Eagle Brand sweetened condensed milk evenly over the crushed graham cracker crumbs. Then sprinkle with an even layer of Nestle Toll House semi-sweet chocolate morsels and Diamond chopped walnuts (optional) and top with 1 ⅓ cups shredded sweetened coconut flakes. Using your fingers, press the mixture down firmly.
- Bake for 25 to 30 minutes or until lightly browned. Do NOT overbake the bars, or they will be too hard. Loosen from the sides of the pan while still warm and then cool thoroughly on a wire rack before cutting. Cut them into bars or diamonds. Store firmly wrapped and covered at room temperature.
VARIATIONS: You may substitute the semi-sweet chocolate morsels and/or chopped walnuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows, pretzels, butterscotch chips or peanut butter chips.
Yields: 24 bars per 9×13x2’’ baking pan
Second is my favorite recipe for “Creamy Scalloped Potatoes,” courtesy of the 1978 Betty Crocker cookbook (the recipe is now available on Betty Crocker.com).
Ingredients:
- 2 pounds (about 6 medium) potatoes
- 3 Tbsp butter
- 3 Tbsp flour
- 1 tsp salt
- ¼ tsp pepper
- 2½ cups milk
- 1 small onion, finely chopped (about ¼ cup)
- 1 Tbsp butter (cut up and set aside)
SARA’S TIP: I prefer to use Yukon Gold potatoes, as they are delicious and their texture is creamy.
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Prepare the potatoes for boiling (scrub and peel if desired); cut into enough thin slices to measure about 4 cups, about ⅛-inch thin slices. Heat 3 Tbsp of butter in a 2-quart saucepan over low heat until melted. Blend in flour, salt and pepper.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in the milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Arrange potatoes in a greased 2-quart casserole in 3 layers, topping each of the first two layers with ½ of the onion and ⅓ of the white sauce. Top with remaining potatoes and white sauce.
- Dot with 1 Tbsp butter. Cover and bake in the preheated oven for 30 minutes. Uncover and continue to bake at 350 degrees for 1 hour to 1 hour and 10 minutes longer until the potatoes are tender and golden brown. Let stand for 5 to 10 minutes before serving.
Yields: 6 servings
Third was my grandmother’s favorite recipe for homemade “Chocolate Chip Pound Cake” (courtesy of the website, Jamhands.net). She baked this very moist pound cake for every special family gathering and baked an extra cake to send home with one of my aunts, who also loves this cake. My aunt still loves to bake this pound cake for her own family (it is their favorite dessert to pair with vanilla ice cream).
Ingredients:
- 1 (18.25-ounce) package of yellow cake mix (without pudding)
- 1 (5.9-ounce) package of chocolate instant pudding mix
- ½ cup sugar
- ⅔ cup water
- ¾ cup vegetable oil
- 1 (8-ounce) container sour cream
- 4 large eggs
- 6 ounces semisweet chocolate mini-morsels (I used less)
- Powdered sugar
SARA’S TIP: Dredge the chocolate mini-morsels in flour first so they do not sink to the bottom of the pan.
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10″ Bundt pan and set it aside.
- Beat the first 5 ingredients in a large mixing bowl at medium speed of an electric mixer for about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into the prepared Bundt pan.
- Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and cool completely on the wire rack. Sprinkle it with powdered sugar before serving.
Yields: 1 (10″) Cake
Recipe adapted from Christmas with Southern Living 1999
Fourth is my own recipe (with step-by-step photos) for homemade “Black Bean Avocado Nachos.” You can create whatever nacho sheet pan meal you desire (there are countless flavor combinations). Included in this blog is a very helpful book, which is also linked below in the extensive list of additional resources from our CCPL catalog: Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love by Dan Whalen.
Ingredients:
- 1 bag of corn chips (I use Tostitos Scoops)
- 1 bag Monterey Jack cheese or CoJack cheese
- 1 (15.5 oz) can black beans such as this brand OR 1 (15.5 oz) can of refried beans such as this brand
- 1 ripe avocado (or your favorite guacamole such as this brand)
- 1 (15.5 oz) jar salsa – I use Tostitos Medium Restaurant Style Salsa
- 1 large 9x13x2’’ baking pan
- Parchment paper
SARA’S TIP: If desired (as pictured above), you may add chunks of fresh avocado for extra creaminess. Only add to the portions you plan to eat because I think avocado tastes best when freshly sliced. Click here for great tips (and photos) on how to cut and peel a ripe avocado safely.
Directions:
- Preheat your oven to 375 degrees Fahrenheit. Cover a large 9x13x2’’ baking pan with parchment paper, and spread out your favorite corn chips over the entire baking sheet on top of the paper. Open the can of black beans or refried beans (if using black beans, I prefer to rinse and drain the beans first). Place a large spoonful of black beans or refried beans onto each corn chip.
- Open the jar of salsa and, once again, place a large spoonful of salsa onto each corn chip on top of the black beans (or refried beans).
- If using a ripe avocado, wash it first and then carefully slice it open, pit it, score it, and scoop the soft chunks into a bowl, gently mashing them together. You can add whatever you want (I keep it simple and add ground pepper, a pinch of sea salt, and freshly squeezed lemon juice). Place spoonfuls of the mashed avocado onto each corn chip, on top of the beans and salsa. For a quicker option, use your favorite brand of premade guacamole from the store.
- Sprinkle the Monterey Jack (or CoJack) cheese all over the top of the nachos, thoroughly coating the entire pile. It is up to you how much cheese you would like to use (I prefer very cheesy nachos).
- Bake in the preheated oven for about 15 minutes or until the cheese is completely melted and bubbling over the nachos. Plate and serve immediately.
Yields: One 9x13x2’’ baking pan of nachos
Fifth is a recipe courtesy of celebrity chef John Kanell. It is a homemade “Chocolate Carrot Cake” (this recipe can be found on pages 234-236 of his newest cookbook, Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures).
Ingredients:
(FOR THE CAKE)
- Nonstick baking spray
- Parchment paper (3 pieces)
- 2 ½ cups (300g) all-purpose flour
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- 2 tsp baking powder
- 1 ½ tsp kosher salt
- 1 tsp baking soda
- 1 tsp espresso powder
- 1 Tbsp ground cinnamon
- ¾ tsp ground allspice
- ½ tsp ground cardamom
- 1 cup (115g) toasted pecans, finely chopped
- 1 ⅓ cups (266g) granulated sugar
- ½ cup (110g) firmly packed light brown sugar
- 4 large eggs, room temperature
- ½ cup (1 stick/113g) unsalted butter, melted
- ½ cup (120ml) vegetable oil
- ½ cup (140g) applesauce
- ¼ cup (55g) sour cream
- 2 tsp vanilla extract
- 1 pound (450g) carrots, peeled and grated
- 3 ½ ounces (100g) grated or finely chopped dark chocolate
Ingredients:
(FOR THE CANDIED CARROTS)
- 1 cup (200g) granulated sugar
- 1 large carrot, peeled and shaved into thin strips (about 24 strips)
Ingredients:
(FOR THE FROSTING)
- 2 (8-ounce/226g) blocks cream cheese, room temperature
- 1 cup (2 sticks/226g) unsalted butter, room temperature
- 1 tablespoon orange zest (from about 1 large orange)
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 1 ½ pounds (5 ⅔ cups/675g) powdered sugar
- Shaved chocolate curls for garnish
Directions:
(FOR THE CAKE)
- Preheat the oven to 350 degrees Fahrenheit. Spray three (8-inch) round cake pans with baking spray. Add a round piece of parchment paper to the bottom of each pan and lightly spray again. Wrap the outside of the pans with water-soaked fabric baking strips, if desired. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, baking soda, espresso, cinnamon, allspice, and cardamom.
- In a small bowl, add the chopped pecans and 1 Tbsp of the flour mixture and toss to coat. Set aside.
- In a large bowl, whisk together the sugars, eggs, melted butter, oil, applesauce, sour cream, and vanilla. Add the flour mixture and whisk just until combined. Fold in the carrots, pecans, and chopped chocolate just until incorporated. Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Transfer the pans to a wire rack to let the layers cool completely.
Directions:
(FOR THE CANDIED CARROTS)
- Preheat the oven to 225 degrees Fahrenheit. Set a wire rack inside a baking sheet and set aside.
- In a small saucepan over medium heat, add the sugar and 1 cup of water. Stir until the sugar dissolves, and add the carrots. Cook until the carrots are softened and start to appear translucent, about 15 minutes. Lay the carrot strips in a single layer on the wire rack.
- Bake until the carrots are tacky but not firm or dry when touched, 15 to 20 minutes. While the carrots are still warm, quickly spiral them around the handle of a silicone spatula or wooden spoon and return them to the wire rack. Let the carrot spirals cool at room temperature until hard, at least 1 hour. (If they harden while you are working, place the tray back in the oven for a few minutes to warm them back up).
Directions:
(FOR THE FROSTING)
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium-high speed until smooth and fluffy, about 3 minutes. Add the orange zest, vanilla, and salt and beat until combined. Reduce the mixer speed to low and slowly add the powdered sugar, stopping frequently to scrape down the bowl. Continue beating on medium speed for 1 minute, until very fluffy.
- Set one of the cooled cake layers on a cake stand or serving plate. Spread 1 ½ cups of the frosting on top of the cake. Top with another layer and repeat with more frosting. Top with the remaining cake layer and chill for 30 minutes.
- Frost the outside of the cake with the remaining frosting and decorate with the chocolate curls. Chill for at least 1 more hour before serving. Top with the candied carrots just before serving.
Yields: 1 (3-Layer) 8’’ Cake
Additional Resources:
For more inspiring recipe ideas for both sweet and savory dishes, please visit the website, EatingWell. This website was recommended by my good friend, Michelle. According to their ‘About Us’ page, “EatingWell has been publishing award-winning journalism about food, nutrition, and sustainability for more than 30 years. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans, and chefs who bring them to our table. Through science-backed wellness advice and smart stories about sustainability, we help readers live their best lives. We are about moderation and balance—not strict rules or fad diets—because for eating well to become a way of life, it should be accessible, sustainable, inspiring, and—above all—delicious.”
You may also check out our CCPL catalog for more information on detailed recipes for delicious sweet and savory dishes, such as:
- Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures by John Kanell
- Nachos For Dinner: Surprising Sheet Pan Meals the Whole Family Will Love by Dan Whalen
- Mary Berry’s Baking Bible: Revised and Updated by Mary Berry
- Potato Kitchen: From Soil to Table – More Than 70 Inspiring Recipes by Manuela Rüther
- Good & Sweet: A New Way to Bake With Naturally Sweet Ingredients by Brian Levy
- What’s For Dessert: Simple Recipes for Dessert People by Clair Saffitz
- Savory Baking: Recipes for Breakfast, Dinner and Everything in Between by Erin Jeanne McDowell
- Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves and More by Zoë François
- The Bread Book by Éric Kayser
- The Complete Baking Book for Young Chefs by America’s Test Kitchen
- Sheet Pan Sweets: Simple, Streamlined Dessert Recipes by Molly Gilbert
- Nadiya Bakes: Over 100 Must-Try Recipes for Breads, Cakes, Biscuits, Pies and More by Nadiya Hussain
Image credits:
Unless otherwise noted and/or linked, all images were shot during the making of this blog.