Monday, October 31, 2011
HALLOWEEN OREOS DOING THE MONSTER MASH!
JUST MELT CHOCOLATE DISKS IN A MEASURING CUP. I START WITH 2 CUPS OF CLASSENS, MERCKENS OR WILTON. YOU COULD ALSO USE GHIRARDELLI DARK CHIPS.
GRAB YOUR OREOS (ORANGE HALLOWEEN CREAM FILLED ONES ARE PERFECT) AND DIP AWAY! LAY ON WAX PAPER TO SET AND TOP WITH ROYAL ICING CANDIES!
PEEPS ON A STICK! JUST SKEWER ASSORTED PEEPS ON A LOLLI STICK AND SERVE!
JADEN HAS HIS OREO POP BOUQUET & IS READY TO PARTY WITH HIS FRIENDS!
CLICK HERE FOR HOMEMADE BUTTERFINGERS
Sunday, October 30, 2011
Saturday, October 29, 2011
HALLOWEEN OREOS TAKE THE PLUNGE!
CANDY CORN WANTS IN ON THE FUN, TOO!
BUT WHAT'S MORE FUN THAN MAKING YOUR OWN CANDY BARS!!!! BUY A MOLD IN A CANDY STORE. MELT CHOCOLATE AND POUR INTO THE MOLD. TOP WITH SPOOKY CANDIES AND CHILL!
RECIPE HOW TO
COOK 2 CUPS QUINOA ACCORDING TO PACKAGE. THIS WILL MAKE A HUGE AMOUNT FOR A WEEK FULL OF LUNCHES AND/OR SOME DINNER SIDE DISHES. LET IT COOL AND POUR ON HONEY MUSTARD DRESSING. I USED 1/2-3/4 OF THE ENTIRE BOTTLE.
ROAST 2 HEADS OF CAULIFLOWER (FOLLOW THIS RECIPE): CHOP 2 HEADS CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.
TOSS IN CHOPPED ALMONDS, DRIED CRANBERRIES, SLICED GRAPES AND ANYTHING ELSE YOU HAVE ON HAND THAT SOUNDS GOOD!!!
SO FUN FOR THE KIDS! SLICE UP AN APPLE AND SPREAD ON SOME PEANUT BUTTER TO EACH HALF. FOR PEANUT ALLERGIES, USE ALMOND BUTTER OR BISCOFF SPREAD WHICH IS NUT FREE. PLACE MINI MARSHMALLOWS ON ONE HALF INTO THE PEANUT BUTTER AND THEN PUT TOGETHER WITH ANOTHER HALF! VOILA! FUN FOR HALLOWEEN, TOO!
Friday, October 28, 2011
CHOCOLATE ALMOND COOKIES! LOW CHOLESTEROL, TOO!
Flourless Butterless Dark Chocolate Cookies
Recipe created by François Payard
Deep, dark chocolate cookies with walnuts. (I USED ALMONDS)
* 3/4 cup cocoa powder (dutch process)
* 2 1/2 cups confectioners' sugar
* Salt (pinch)
* 2 cups walnuts , roughly chopped (I USED ALMONDS)
* 1 tablespoon vanilla
* 4 egg whites
Preheat the oven to 350°.
Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.
In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed. Then fold in chopped walnuts.
With a 1.5 or 2 Tbls scooper (or large tablespoon), scoop cookie dough and place onto parchment paper lined pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).
Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in an airtight container. (I THINK I FORGOT TO LOWER THE TEMP LOL BUT THEY WERE STILL GREAT!!)
Thursday, October 27, 2011
Wednesday, October 26, 2011
Crush 20 Biscoff cookies, add 2 tablespoons granulated sugar, and then mix with 4 tablespoons melted butter. Press into 9 inch springform pan and bake at 325 for 9 minutes. Cool
STEP 2-MAKE FILLING
3 eight-ounce packages of cream cheese, room temperature
1 cup + 2 tablespoons Biscoff spread
1 cup granulated sugar
1 teaspoon vanilla
4 eggs, room temperature
16 Biscoff cookies, broken into pieces
1. With an electric mixer, beat the cream cheese and Biscoff spread on medium until light and fluffy. On low, slowly add the sugar and then the vanilla, beating until smooth and creamy. Now, add the room temperature eggs, but don't overmix! Overmixing can lead to a cracked cheesecake. Fold in the cookie pieces.
2. Pour cheesecake filling over the crust and bake for about 50 minutes - 1 hour, still at 325°F / 160°C. Don't open that oven door, especially during the first 30 minutes! At 50 minutes, check it. The middle should just jiggle a little.
3. Turn off the oven, open the oven door (not all the way), and let it cool. I ususally let mine cool in there for about two hours.
4. Take the cheesecake out of the oven, cool to room temperature, and then cool in the refrigerator for at least 4 hours.
adapted from Texanerin.com
For the BEST Homemade Caramel:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.
Tuesday, October 25, 2011
Ghirardelli Dark Chocolate Caramel Brownies
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature
1 (3.5 ounce) Ghirardelli Dark & Caramel Bar
9 Ghirardelli Dark & Caramel Squares (from a 5.32 ounce package of individually wrapped chocolate squares)
Preheat the oven to 350 degrees F.
Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.
Slowly add in the dry ingredients and mix until just combined.
Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.
Take 1 Ghirardelli Dark & Caramel Bar and cut the bar into 8 pieces. (along the creases in the bar, don’t cut through the raspberry centers)
Place the pieces on top of the brownie batter.
Spread the remaining brownie batter on top.
Bake the at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.
Then take 9 Ghirardelli Dark & Caramel Squares and press them very carefully on top of the slightly warm brownies.
Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!
ADAPTED FROM GINGERBREADBAGELS.COM
Monday, October 24, 2011
1/4 cup butter
1 pkg ( 10 1/2 oz) miniature marshmallows (6 cups)
Fruity Pebbles (about 8 1/2 cups) *I just used an 11 oz box (I USED 6 CUPS FOR OOEY GOOEY)
Microwave butter in 4 qt microwavable bowls on high 45 seconds or until melted. Add marshmallows, toss to coat. Microwave 1 1/2 minutes, stirring after 45 seconds - microwave until completely melted and blended with butter. Add cereal and mix well; Press firmly into a greased 13 x 9 inch pan. Cool and cut into squares!
*I like to spray the bottom of a measuring cup with PAM and use this to gently press the mixture into my pan - works great!
Sunday, October 23, 2011
THEY START WITH A GRAHAM COOKIE BASE AND A CARAMEL CHOCOLATE GANACHE!
THEN THEY ARE TOPPED WITH A MARSHMALLOW LAYER AND DARK CHOCOLATE IS POURED ON TOP!
1 cup unsalted butter, at room temperature
½ cup powdered sugar
1 cup all-purpose flour
1 cup whole-grain graham flour
¼ tsp salt
½ tsp baking powder
1 tsp vanilla extract
Preheat oven to 350F.
Grease baking sheet or line with parchment paper.
Cream butter and sugar together, about 3 minutes until fluffy.
Add both flours, salt, baking powder and vanilla. Beat on medium speed until thoroughly incorporated.
Roll dough out to ¼ inch thickness on a lightly floured flat surface.
Using a 3 ½ inch diameter cookie cutter, cut out six cookies(I used just a small biscuit cutters since I wanted mine smaller and got 14 cookies).
Transfer to the prepared baking sheet and bake 10-12 minutes or until golden brown. Cool the cookies completely on racks before covering with ganache.
10 ounces semiweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped
Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.
Chocolate Marshmallow Filling-This is different than the original recipe's filling
1 cup fluff
1 cup powdered sugar
1/2 tsp. vanilla
Beat all together until creamy!
8 ounces bittersweet chocolate, coarsely chopped
Microwave the chocolate in a bowl for 1 minutes on medium-high. Stir, and if the has not completely melted, keep microwaving for 30 second intervals. Stir until smooth.
To Assemble the Pies:
Place the cookies on a baking sheet covered with waxed paper, leaving about 2 inches between the cookies. Spread a ¼ inch-thick layer of ganache on top of each cookie and refrigerate about 10 minutes, until set. Spread a layer of marshmallow filling(about 2 TBSP) over the ganache, it will flow over the edges of the cookie. Spoon about 2 to 3 TBSP of the melted chocolate to cover each cookie completely. Refrigerate the cookie about 10 minutes, until the chocolate layer has hardened. Store in an airtight container with waxed paper between each layer.
Adapted from The Pastry Queen
Saturday, October 22, 2011
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.
Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!
LINKING UP AT SWEET TOOTH FRIDAY
Friday, October 21, 2011
YUP! CARAMEL!!!!! HAPPY BIRTHDAY, BIRTHDAY GIRL!!!! WONDER WHAT I REALLLLY MADE FOR YOU???? POSTING THIS WEEKEND!
1/3 cup water
1/4 cup corn syrup
1 1/2 cups sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
In a large saucepan, combine water, corn syrup and sugar. Bring to a boil over high heat, then continue to boil until caramel turns a deep honey color (10-14 minutes).
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a deep honey color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F (5-10 minutes).
Pour caramel into a greased pyrex and cool. Once firmed you should be able to roll it out.
Melt chocolate of your choice and brush onto molds. Chill. Add cut caramel chunks to mold and pour more melted chocolate on top.
Thursday, October 20, 2011
MY WONDERFUL FRIEND EILEEN AND HER DAUGHTER MADDIE ARE QUITE THE BAKERS!! RECENTLY, EILEEN TOLD ME THEY MADE SEVERAL PUMPKIN BREADS SEARCHING FOR THE BEST! SHE KNEW I WOULD BE SO PROUD AND OF COURSE, I WAS! (AS YOU MAY KNOW, I HAVE A THING FOR CONDUCTING TASTE TESTS!) I JUMPED AT THE OPPORTUNITY TO HAVE HER JOIN US HERE AS A GUEST BLOGGER AND SHARE HER WINNING RECIPE WITH US. LUCKILY, SHE AGREED!!!!!! I NOW TURN MY BLOG OVER TO EILEEN.....GET YOUR PUMPKIN PUREE READY!
Thanks to Danielle for inviting me to guest blog on her site. I love all things fall. The cool, crisp days, the changing leaves, apple picking, pumpkin picking, autumn colors, and pumpkin. Whenever I see it at the grocery store, I am compelled to pick up a few cans. I haven't gotten over the pumpkin shortage a few years ago and feel the need to have several cans throughout the fall, just in case. When going through my pumpkin chocolate chip bread recipes, I found I had collected 6 different recipes (from various cooking blogs, cookbooks, magazines). My daughter and I decided to have a taste test, and over two days, we made all 6 breads. We enjoyed the winning recipe for several days. Enjoy!
Pumpkin Chocolate Chip Bread
1 1/2 c sugar
1/2 c oil
1 c pumpkin
1 3/4 c flour
1/4 t baking powder
1 t salt
1 t baking soda
1/4 t cloves
1/4 t allspice
1/2 t cinnamon
1/3 c water
1 cup chocolate chips
Use a mixer to mix sugar and oil until combined. Add rest of ingredients in order. Mix until all ingredients are combined. Stir in chocolate chips. Grease 2 loaf pans (I used disposable ones). Bake at 350. Bake 60 minutes for 1 pan or 40-50 minutes for 2 small pans. Check the bread near the end - a fork or toothpick inserted in the center should come out clean. Enjoy!
THANKS SO MUCH EILEEN FOR TAKING THE TIME TO BLOG WITH US!!!! WE HOPE YOU'LL JOIN US AGAIN IN THE FUTURE WITH ANOTHER RECIPE!!!! XOXO THIS BREAD DOES NOT LAST LONG ENOUGH TO TAKE A PICTURE SO GET YOUR SLICE FAST!
EILEEN ADAPTED THIS RECIPE FROM ANOTHER WONDERFUL FRIEND OF MINE.....LIZZY AT THAT SKINNY CHICK CAN BAKE.
REQUESTED BY MOM! XO RECIPE IS TOO GOOD NOT TO SHARE AGAIN!
MILE HIGH RASPBERRY BARS-HEAVENLY!!!
NOTE: YOU CAN HALVE THIS RECIPE AND USE A 9X13 PAN BUT THE BARS FREEZE BEAUTIFULLY SO I SAY GO FOR THE WHOLE BIG BATCH!!!!
GREASE A 12X17 JELLYROLL PAN WITH PAM (I USE PAM WITH FLOUR)
PREHEAT OVEN 350
1 1/3c. CONFECTIONERS SUGAR
3 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO THE PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 MINUTES TILL LIGHTLY GOLDEN. COOL COMPLETELY (40 MINUTES)
SPREAD 1 1/4c. SEEDLESS RASPBERRY JAM ON THE CRUST OR ANY FLAVOR YOU'D LIKE!!!!! BE CREATIVE!!! I AM THINKING CHOCOLATE WOULD BE GOOD TOO, OR CARAMEL OR NUTELLA!! MMMM... THE POSSIBILITIES!!!
MILE HIGH CRUMBS:
4 1/2c. FLOUR
3c. LIGHT BROWN SUGAR
4 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL HUGE CRUMBS FORM. SPRINKLE OVER ENTIRE TRAY. IT LOOKS LIKE A LOT BUT IT'S PERFECT-KEEP SPRINKLING!!! TRUST ME!!! LIFT CAREFULLY AS IT WILL BE HEAVY LOL AND BAKE 25-30 MINUTES TILL GOLDEN. COOL. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.
NOTE: IF FREEZING, DO SO BEFORE YOU ADD THE POWDERED SUGAR!
Wednesday, October 19, 2011
1 cup Biscoff spread
1/8 tsp sea salt
1/2 tsp vanilla extract
3 cups powdered sugar, sifted
8 chopped Biscoff Cookies
MICROWAVE BUTTER AND BISCOFF SPREAD UNTIL SMOOTH. STIR IN SALT, VANILLA AND THE SUGAR. STIR IN CHOPPED COOKIES. PRESS INTO A GREASED LOAF PAN AND CHILL IN FRIDGE. ONCE FIRM, LET SIT OUT A FEW MINUTES TO SOFTEN A BIT AND CUT INTO BARS!
Tuesday, October 18, 2011
Monday, October 17, 2011
BEST GF RECIPE EVERRRRRRRRR!
2 1/2 CUPS KING ARTHUR GF FLOUR
1T. OLIVE OIL
1 TSP XATHAN GUM
1 TSP. KOSHER SALT
MIX ALL IN YOUR KITCHEN AID. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!
SHARING AT http://glutenfreehomemaker.com/
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, cinnamon and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
NOTE!! I USED VERY LITTLE CINNAMON IN THE RECIPE AND OMITTED THE NUTMEG.
RECIPE ADAPTED FROM FOOD & WINE