STRAWBERRY AND NUTELLA BANANA CREPES WITH WHIPPED CREAM

Ingredients:

1 cup Gluten Free all purpose-Cup 4 Cup flour

2 eggs

3/4 cup milk

1 cup water

2 Tablespoons melted butter

pinch salt

Directions:
Whisk all the above together.  Heat a lightly buttered crepe pan over medium high heat. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side.  Remove to a plate.  Top with 2 tablespoons nutella, sliced bananas, strawberries and whipped cream and fold in half.  Top with more cream and berries!  Dig in! Makes about 6-8 crepes.

****This recipe will work with regular flour too but ad the water slowly as you may not need a full cup!

SNICKERS CHOCOLATE CHIP COOKIES

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips or regular chips
• 12 mini snickers, chopped (try freezing them!!!!)

1. Cream butter and sugars.  Add in eggs and vanilla.
2. Add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until combined.
4. Fold in all chocolate chips and snickers.
5. Bake at 350 on parchment lined sheets.  For a 3 Tablespoon sized cookie bake 10-12 mins.  Once removed, use a sharp knife to scrape away any melted snicker pieces from the cookie while hot.

basic choc chip recipe adapted from cookies and cups

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO SERVE.

PESTO: In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

REESE'S PEANUT BUTTER CUP COOKIES STUFFED WITH DOUBLE DARK CHOCOLATE GELATO

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
4. ADAPTED FROM REAL MOM KITCHEN

TO MAKE SANDWICHES, ADD A SCOOP OF GELATO BETWEEN 2 COOKIES AND SERVE IMMEDIATELY!

HOMEMADE OREOS

DID YOU KNOW OREOS ARE VERY EDUCATIONAL? THEY CAN ACT AS AN ACRONYM TO TEACH STUDENTS ABOUT OPINION WRITING! SEE MY COOKIE BASKET BELOW! OF COURSE, HOMEMADE OREOS ARE ALSO PERFECT FOR THIS LESSON...

OREO COOKIE:
BEAT:
2C. SUGAR
2C. BUTTER

ADD:
2 EGGS
2 TSP. VANILLA

ADD:
5C. FLOUR
1C. COCOA POWDER
1 TSP. SALT
ONCE A DOUGH FORMS, ROLL OUT, CUT ROUND SHAPES AND BAKE on A PARCHMENT LINED SHEET AT 350 8-10 MINS DEPENDING ON SIZE.  COOKIES CAN BE FROZEN AT THIS POINT AND FILLED ANOTHER DAY!

FILLING:
1 CUP SOFT BUTTER
3 1/3 CUPS CONFECTIONERS SUGAR
1 TSP. VANILLA
1 T. HEAVY CREAM
BEAT ON HIGH UNTIL FLUFFY

SPOON SOME FILLING ONTO ONE HALF AND TOP WITH A SECOND COOKIE TO MAKE AN OREO SANDWICH.  FOR DOUBLE STUF LOVERS, ADD EXTRA FILLING.  I HAD LEFT OVER FROSTING FROM THIS BATCH TO USE FOR ANOTHER USE.
MADE APPROX 55 SANDWICH COOKIES-for the heart impression, lightly press in a cookie cutter before baking the cookies.

BLACK & WHITE OREO BARS

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED CINNAMON FREUD.  KAREN HAS A SUPER FUN BLOG WITH A PERFECT SPRINKLING OF SWEET TREATS!!  MY EYES LIT UP WHEN I SPIED THE OREO BLACK AND WHITE BARS! BAM! I KNEW WHAT I WAS MAKING! THESE BARS ARE AS DELISH AS THEY SOUND AND COME TOGETHER VERY QUICKLY!  GRAB SOME OREOS AND GET BAKING!  THANKS FOR A GREAT RECIPE, KAREN!

BLACK AND WHITE BARS
adapted from Cinnamon Freud

INGREDIENTS

1 1/3 cup all purpose flour
3/4 teaspoon salt
3/4 cup light brown sugar
6 tablespoons butter, soft
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1 1/2 cups chopped Oreos (I USED 12 OREOS)
14 ounces sweetened condensed milk
milk chocolate chips to sprinkle on top once out of the oven

DIRECTIONS

Preheat oven to 350°F. Line a 9×9 baking pan with nonstick foil and grease.
In mixer, combine flour, salt, and brown sugar.  Mix in butter until crumbly.  Press evenly into prepared baking pan.  Sprinkle white chocolate chips and milk chocolate chips on top.  Sprinkle chopped Oreos on top.  Lightly press down.  Pour sweetened condensed milk evenly all over the top.  Bake for 20-23 minutes, until golden brown on top.  Sprinkle extra chips on top out of the oven.
Cool completely and cut into bars.  Store in refrigerator

COOKIE DOUGH CHEESECAKE BARS TOPPED WITH A CHOCOLATE GLAZE!

CRUST:

1 1/2 cups of graham cracker crumbs

1/2  cup sugar

1 STICK MELTED BUTTER (8 TABLESPOONS)

STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.

BAKE AT 350 FOR 10 MINUTES AND COOL.

FILLING:

BEAT:  ONE 8-OUNCE PACKAGE OF CREAM CHEESE

1 EGG

1/2 C. SUGAR

2 TABLESPOONS FLOUR

ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.  

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND TOP WITH GLAZE.

GLAZE:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL.  CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.

MY SON ROCKS THE DANCE FLOOR AT MY NIECE'S BAT MITZVAH! SORRY-U HAVE TO TRUN HEAD SIDEWAYS LOL

CHOCOLATE DIPPED PRETZELS!

I LIKE TO USE CLASSENS OR MERCKENS DISKS TO MAKE THESE!  TIP:  FILL THE CENTER HOLES WITH CHOCOLATE TOO, SO YOUR PRETZELS CAN HOLD EVEN MORE TOPPPPPINGS!!!!!

SESAME STREET CUPCAKES!

BECAUSE WHO DOESN'T LOVE COOKIE MONSTER?!  FOUND THIS CUTE SET OF WRAPPERS AND TOOTHPICKS AT WILLIAMS SONOMA!

RECIPE? HAHAHAHA!!! NAHHHHH, THESE CALL FOR A BOX MIX AND CANNED FROSTING!

SOME YUMMY SAUCE FOR YOUR NEXT PASTA NIGHT!

2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED
PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING. SERVE WITH A SPRINKLING OF MOZZARELLA CHEESE.
RECIPE ADAPTED FROM SMITTEN KITCHEN

STUFFED ZUCCHINI BOATS

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED RUSSO'S GLUTEN FREE GOURMET)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY 

DULCE DE LECHE CHEESECAKE BARS WITH CHOCOLATE GLAZE!

WHAT A TREAT! EVEN MY 2 YEAR OLD TRIED IT AND SAID, "SO YUMMMMMMY, MOOOORE!"  ENJOY!
For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 70-90 mins. mine took the full 90 mins.  Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins.   Drizzle with more chocolate, if desired! Cut into squares!  EASILY DOUBLES IN 9X13 PAN.

SUPERNATURAL BROWNIES....OH MY!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S SUPERNATURAL BROWNIES!  

I figured with a name like supernatural they had to be good.  And boy were they!  The top had a perfect crackly top and the brownies were packed with flavor and a chewiness factor that we loved! Thanks once again Lizzy!

*Tip: I halved the recipe below and used a 9x13 pan lined with nonstick foil. Still baked perfectly at 45 minutes.

Supernatural Brownie Adapted from Lizzy via Nick Malgieri via NY City Eats

• 1 pound (4 sticks) butter
• 1/2 pound (8 ounces) semisweet chocolate
• 1/2 pound (8 ounces) milk chocolate
• 8 eggs
• 1/2 teaspoon salt
• 2 cups sugar
• 2 cups brown sugar
• 1 tablespoon vanilla extract
• 2 cups all purpose flour

Instructions

1. Preheat oven to 350º. Spray a half sheet pan with non-stick spray, the line with parchment and spray parchment.
2. Combine butter and chopped chocolate in microwave safe bowl. Microwave for 60 seconds, stop and stir and continue microwaving for 30 second intervals, stopping and stirring till mixture is smooth and melted. Set aside.
3. Whisk eggs in a large bowl and mix in salt, sugar, brown sugar and vanilla. Stir in chocolate mixture, then fold in flour.
4. Pour batter into prepared pan and smooth top with offset spatula. Bake for about 45 minutes, until top has formed a shiny crust. Cool in pan. Cover with plastic wrap when cool and refrigerate for easy cutting.
5. To serve, run knife around edge of pan and flip brownies onto large cutting board. Remove parchment and flip back. Cut to desired size.
6. Note: these taste even better the day after they're baked.
7. Yield: 48 brownies
8. Total time: 24 hours if you refrigerate overnight.