SNICKERS FUDGE

MORE Snickers Peanut Butter Fudge. Oh My!

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

Chocolate Dipped Mickey Ears!

And for the "scraps"...

CHOCOLATE GANACHE RASPBERRIES

Start with fresh raspberries...

Make some dark chocolate ganacahe. MMMmmm....
Roll the raspberries in the ganache...
Dip them in chocolate and enjoy!!!!!!
GANACHE INGREDIENTS
3/4 cup heavy cream
20 ounces bittersweet chocolate, very finely chopped, divided
2 cups firm, dry fresh raspberries

Put the cream in a medium saucepan over medium heat just until it comes to a simmer. Remove from the heat and immediately sprinkle 8 ounces of the chocolate into the cream. Cover and let sit for 5 minutes; the heat will melt the chocolate. Stir gently until smooth. Pour the ganache into a small bowl.

1. Line a jelly-roll pan with aluminum foil. Gently pat your raspberries dry, if necessary. Drop one raspberry onto the surface of the ganache. Use two spoons to carefully toss the berry back and forth until it is completely covered with ganache. You want just enough ganache to adhere to the berries to cover them completely without having any extra; this will give you the right proportion of fruit to chocolate. They will not be neat and round; they will look like odd-shaped lumps of chocolate, which is fine. Place the chocolate-covered berry on the prepared pan, repeat with the remaining berries, and then refrigerate the pan until the ganache is completely firm, for about 2 hours, or overnight.

For the Chocolate Shell
Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles. Melt the remaining 12 ounces of chocolate

1. Drop the chilled raspberry centers one at a time into the chocolate and use two forks to help submerge and remove them; you are aiming to make as thin and even a coating as possible when you remove a center from the chocolate, have it balanced on the flat part of the fork and rap the base of the fork on the side of the pot to help any excess chocolate drip back into the pot. Place the dipped center on the prepared pan. Repeat with the remaining berries and refrigerate until firm, then place in the fluted paper cups. Refrigerate in an airtight container in a single layer for up to 2 days. Remove from the refrigerator about 30 minutes before serving.

I HAD TO SHARE THIS DELICIOUS NOTE I RECEIVED FROM A SPECIAL BAKING HELPER! SHE IS A GREAT TASTE-TESTER, TOO!

SNICKERS FUDGE

Need I say more?

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

Pesto!
Pesto in the making...

Homemade Pasta...



2 1/2 CUPS BETTER BATTER GF FLOUR
1T. OLIVE OIL
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID MIXER. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO! TASTES AMAZZZZING!
ADAPTED FROM GLUTENFREEDA

PEANUT BUTTER CUP STUFFED COOKIES

S'MORES BARS

Baked Potato Soup!

Quinoa Balsamic Veggie Salad

GET WELL!

Who needs Hallmark? I prefer heartfelt cookie messages! ....Driving by to say Get Well!
USE YOUR FAVORITE COOKIE RECIPE AND ROYAL ICING! LEAVE A COMMENT IF YOU NEED HELP SELECTING ONE!

For my Niece & her Friend...Talent Show Night!

OREO PB CHEESECAKES

Mini Peanut Butter Oreo Cheesecakes
1 package Oreos8 oz. cream cheese1/3 cup granulated sugar1/2 cup peanut butter
1 egg1 teaspoon vanilla extract

1. Preheat your oven to 350 degrees F. Line muffin cups with liners and place an Oreo in the bottom of each. Beat the cream cheese and sugar together until fluffy. Add in the peanut butter, and beat until combined. Add in the egg and vanilla, and beat until combined.

2. Top each oreo with some of the cheesecake mix. You should have enough for 12 mini cheesecakes.

3. Top each on with either chopped oreos or chopped peanut butter cups (my fave)

4. Bake for 20-25 minutes, until the edges are just barely turning golden. Allow to cool completely and then chill.

QUADRUPLE CHOCOLATE COOKIES

Broiled Cod Served over Brown Rice Salad with Roasted Green Beans, Peppers, Asparagus and Topped off with Toasted Pignoli Nuts, Reggiano Cheese and White Truffle Oil...

SNOWGIRLS

Jakey Turns 7 Months! xo

SALMON

Did you know that salmon has approximately a third of the saturated fat of lean ground beef and 50 percent less saturated fat than chicken? Here is my version of salmon topped with a sprinkling of fresh dill, a splash of lemon and a pat of butter! And of course, served with Lorette Potatoes...

LORETTE POTATOES

Lorette Potatoes...They are made from a combo of mashed potatoes & pâte à choux. They are then hand piped and finished off in the oven...

Chicken with onions, roasted potatoes & asparagus

Parmigiano-Reggiano Encrusted Red Snapper with Sauteed Broccoli

VALENTINE KISS COOKIES

Valentine Thumbprint Cookies

about 20 cookies

Ingredients

2/3 cup soft butter

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla

1 and 1/4 cups all-purpose flour

LOTS of sprinkles!! I used Valentine themed sprinkles-sold in Michaels! Regular sprinkles would be cute too! (Or both!!!!!!!)

20 (or however many cookies you wind up making….) Hershey kisses, unwrapped

Instructions

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

2. Beat butter on medium-high speed for 30 seconds.

3. Add sugar, cocoa powder, baking soda, and salt. Mix until combined.

4. Beat in egg and vanilla.

5. Beat in the flour.

6. Roll dough into 1 inch balls. If too soft, chill in fridge a few minutes but mine was ready to roll.

7. Roll dough balls in sprinkles to coat.


9. Place on cookie sheets, and, using your thumb, make an indentation in the center of each cookie.

10. Bake for 7 to 8 minutes or until edges are firm. Remove from oven and immediately press a chocolate kiss into each cookie’s center. Let cool!!!

100,000 GRAND!

It's only fair to show the $100,000 found on the inside!
Would you eat a chocolate chip peanut butter cookie stuffed with $100,000?

BANANA SPLIT BARK

Banana Split Bark
MELT 1 BAG OF MILK CHOCOLATE CHIPS IN THE MICROWAVE. SPREAD ALMOST ALL OF IT ON A JELLYROLL PAN LINED WITH NONSTICK FOIL. (RESERVE A BIT FOR THE TOP DRIZZLE) TOP WITH CONFETTI SPRINKLES, DRIED BANANA CHIPS & DRIED CHERRIES. DRIZZLE ON THE RESERVED MELTED CHOCOLATE AND CHILL TILL FIRM. BREAK INTO BARK PIECES!

Flourless Fudge Cookies...Fully Loaded!
S'mores Bars never disappoint!

Jaden whipped up some chocolate chip pancakes for breakfast. Next on his menu..snow angels in the backyard! I hope YOU are having fun in the snow!

SNOWDAY CUPCAKES

Scallops & Asparagus Over Penne With a Butter Lemon Sauce...

MARSHMALLOW BROWNIES

WHOPPER BARS

Happy Birthday Jaden!

COOKIE DOUGH CHEESECAKE BARS...

Chocolate Chip Cookie Dough Cheesecake Bars
Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini chocolate chips

Cookie Dough:
5-6 Tbsp butter, room temp. (start with 5 T-if dough too crumbly, add the extra T. I needed the extra T. let me know if u do!)
1/3 cup brown sugar
3 T. sugar
1/4 tsp kosher salt
1 tsp vanilla
3/4 cup flour
1 c. chocolate chips

Cheesecake Filling:
10 oz. cream cheese, room temp.
1/4 cup sugar
1 egg
1 tsp vanilla

Preheat oven to 325.

For the crust:
line 8x8 pan with nonstick foil. Let some extend over the sides.

Add graham crumbs to butter and stir until crumbs are moistened. Stir in the mini chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set aside to cool.

For cookie dough:
Using mixer, beat butter, brown sugar, sugar, salt, and vanilla at medium until smooth. On low, add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake:
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla. Beat to combine.

Pour cheesecake batter into the cooled crust. Scatter cookie dough all over the top like crumbs.

Bake about 30-35 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours before cutting. (I baked 35 minutes.)

KILLER CHOCOLATE CHIPS

My class was so excited that Jaden was turning 3! They deserved some cookies too! Killer Chocolate Chip Cookies
2 cups flour1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
1 cup semisweet chips
1 cup bittersweet Ghiradhelli chips

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

My delicious Jaden is turning 3! Cookies pops for his school celebration!

KNITTING CUPCAKES LOL

Saturday is one of my favorite days...my mom's birthday!!!!

WHITE CHOCOLATE BROWNIES!

WHY SHOULD DARK CHOCOLATE HAVE ALL OF THE FUN?

2 sticks butter
10 oz white chocolate, chopped into pieces
1 1/4 cups sugar
4 eggs
1 T. vanilla
2 cups flour
1/2 tsp kosher salt





Preheat oven to 325°F. Line a 9x13inch pan with nonstick foil, leaving some hanging over the edges so u can pull it out later.
In a pot over low heat, melt the butter and chocolate, stirring constantly, until melted and smooth. Remove from the heat. Stir the sugar into the melted chocolate, then stir in the eggs and vanilla. The mixture will look curdled. Add the flour, salt and any chips or nuts if u want to and stir to combine. Pour the batter into the pan. Bake the brownies about 30-35 mins. until the top is lightly golden. Don't over bake! Cool to room temp and chill 3 hours. Cut into squares... or triangles

Triple chocolate cookies!