MY JADEN...

SOMEONE HAS DISCOVERED THE JOY OF DUNKING COOKIES IN MILK! AND....SOMEONE LIKES IT!!! ARE YOU A DUNKER?

50 SOMETHING DEGREES IN JANUARY????

UNSEASONABLE WEATHER CALLS FOR AN UNSEASONABLE APPETIZER! YUM!

HUBBY'S GLUTEN FREE SANDWICH CREATION

MY GLUTEN FREE HUBBY SURE KNOWS HOW TO MAKE A KILLER GF SANDWICH!!!! MADE ON A KINNIKINNICK ENGLISH MUFFIN!

THE BEST CHICKEN AND BROCCOLI STIR FRY EVER!!!

UPDATED PICTURE-MADE ON MARCH 26, 2012

I CAN'T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY "HOW-TO"

INGREDIENTS:
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE

1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.

2, POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.

3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.

4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON'T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)

5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)

SERVE OVER QUINOA OR BROWN FRIED RICE!

KIWI POPS

KIWI POPS FOR BREAKFAST ARE PERFECTLY ACCEPTABLE WHEN USING DARK CHOCOLATE! (WINK, WINK) FIND A GOOD QUALITY DARK CHOCOLATE AND MELT IT. FREEZE KIWI SLICES ON STICKS AND ONCE FIRM, DIP AWAY! LAY ON WAX PAPER TO SET UP!

LINKING AT FOODIE FRIENDS FRIDAY

HELLOOO CARAMEL LOVERS!

I HAD FUN CREATING THIS RECIPE!!! A BLONDIE BAR, HOMEMADE SALTED CARAMEL AND CHOPPED ROLOS!!!! A CARAMEL LOVER'S DREAM BAR! HAPPY SATURDAY!! ♥ ♥ ♥

CARAMEL ROLO BARS

PREPARE HOMEMADE SALTED CARAMEL

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. COOL.

BARS:

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1 egg
1/2 tablespoon vanilla extract

10-15 rolo candies

1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with nonstick foil.

2. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the egg. Then the vanilla. Beat, scraping the bowl, until thoroughly combined.

3. Add the dry ingredients. Mix well.

4. Spread some of the dough evenly into the bottom of the pan. Use offset spatula to help! be patient!! Pour on a layer of the homemade caramel.. I did not use the whole batch but probably 3/4 of it. Spread on the remaining dough carefully to cover the caramel best you can. Chop the rolos and scatter on top.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely. Drizzle the top with melted chocolate if you'd like! Enjoy!

GF CINNAMON ROLLS

QUINOA FRIED RICE AND SALMON!

QUINOA FRIED RICE.

BOIL 2C. WATER AND 1C. QUINOA. LOWER TO A SIMMER AND COVER ABOUT 15 MINS. HEAT SOME OIL-I USE DARK SESAME FROM TRADER JOES. ADD EGGS AND COOK TO SCRAMBLE. I USED 4! THEN ADD YOUR VEGGIES OF CHOICE LIKE PEPPERS, BROCCOLI. DUMP IN YOUR COOKED BROWN RICE AND ADD LOTS OF TAMARI SAUCE (OR SOY) SO EVERYTHING IS GENEROUSLY COATED! VOILA!!!

SALMON, TOP EACH PIECE WITH SALT, PEPPER, PATS OF BUTTER AND FRESH DILL. BROIL 12-15 MINS.

CHOCOLATE COVERED GUMMI BEAR COOKIES

The cookie superstars!



The final cookies!



Open wide!

Here is a bite without m and m's....looks just as yummy to me!!!


Recipe:
1 stick softened butter
6 T. light brown sugar
1/2c. sugar
1 large egg
2tsp. vanilla
1 3/4 C. all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
5 ounces chocolate chips
Chocolate covered gummi bears & m and m's (I used Valentine's day candies)
* to make choc cov. gummi bears yourself, just melt milk choc chips and dip bears! Let set up before baking!

1. Preheat oven to 350 degrees. in a stand or electric mixer cream butter and sugars until well combined. Add in egg and vanilla until well combined.
2. Add dry ingredients. Add chocolate chips until just combined. Place onto a parchment lined baking sheet. Press a few m and m's into the sides and bake cookies 13 minutes. Remove and immediately press in some more m and m's and chocolate covered gummi bears! Let cool.

GUMMI BEAR RICE KRISPY TREATS!

DO YOU LOVE GUMMI BEARS? YES? READ ON!


DIRECTIONS:
MAKE RICE KRISPY TREATS BUT USE FRUITY PEBBLES INSTEAD! FOLLOW PACKAGE DIRECTIONS. CUT INTO SQUARES. MELT WHITE CHOCOLATE AND POUR ON ONE SQUARE. TOP WITH GUMMI BEARS AND A SECOND SQUARE. DRIZZLE ON MORE CHOCOLATE AND BEARS!

HAPPY NATIONAL PEANUT BUTTER DAY!

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 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
   

DINNER TONIGHT!

NEW! PREMIO ITALIAN CHICKEN SAUSAGE! MY FAMILY LOVED IT....EVEN THE KIDS!!!!!!!!! SERVED WITH QUINOA & BROCCOLI ♥ ♥ ♥

GO GIANTS!!!!!!!!!!!!!

HERB DIP

WHAT SNACKS ARE YOU MAKING FOR THE BIG GAME?

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 scallions, white and green parts, minced
• 2 tablespoons fresh parsley leaves, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature. RECIPE BY INA GARTEN!!!!

SCOOP OUT A NICE ROUND BREAD AND FILL WITH THE DIP!

MARSHMALLOW, RASPBERRY, MILK CHOCOLATE COOKIES

RASPBERRY, Chocolate Chunk and Marshmallow Cookies

RECIPE ADAPTED FROM PICKY PALATE

2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
30-40 raspberry chocolate covered candies from trader joes
2 cups valrhona milk chocolate pieces from whole foods
80 mini marshmallows (i froze them a few mins before adding to cookies)
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place butter and sugars in a stand or electric mixer, beating until well combined, light and fluffy…about 2 minutes. Add eggs and vanilla beating until well combined. Slowly add dry ingredients along with raspberry sticks, chocolate pieces and marshmallows. Mix until just combined.
3. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 9-12 minutes, until baked to your liking. As soon as cookie comes out of oven, use a plastic knife to push melted marshmallow back around cookie. I did not find i needed to do this. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!

HAPPY GLUTEN FREE FRIDAY!

A COZY NIGHT BEFORE THE SNOW ARRIVES DESERVES A COMFORTING DINNER. GLUTEN FREE CHICKEN AND BISCUITS! GET IT WHILE IT'S HOT!!!

1. Shred chicken from a one pound rotisserie chicken.
2. Cook 1 chopped onion in 6 T. butter in a pot for 10 mins. Stir in 6T. gluten-free king arthur flour and whisk. Pour in 2 cups chicken broth and bring up to a boil. Add 2T. heavy cream and 1 tsp. salt.
3. Meanwhile, peel and blanch sliced carrots for about 5 minutes. Add them to the pot along with any other veggies you like! Add the chicken.
4. Pour into a 9x13 dish and bake 15 minutes at 375.
5. Meanwhile prepare bisquick gluten-free biscuits and drop on top of the cooked stew. Bake for an additional 25-30 mins. Top with sliced scallions!

FOR MY PINEAPPLE PEEPS!

DO YOU KNOW WHAT WILL HAPPEN NEXT?

YUP!

HAPPY WONKA WEDNESDAY!

PRETZEL TOFFEE CRUNCH

Salted Chocolate Caramel Pretzel Bark
makes 1 sheet of bark

Ingredients:
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
sea salt

Preparation:
1. LINE SHEET PAN WITH NONSTICK FOIL. Preheat the oven to 400 degrees.
2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.)
3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.
4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. The caramel hardens pretty quickly so it’s important to pour it as evenly as possible from the start. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
5. MELT THE CHOCOLATE IN THE MICROWAVE AND POUR over the pretzel-caramel mixture evenly.
7. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.
RECIPE ADAPTED FROM LEGUME LOYALIST!

ASIAN THEMED DINNER

YOUR RINGS MAY NOT FIT THE MORNING AFTER THIS MEAL BUT IT'S WORTH IT!!! LOL ASIAN MEATBALLS WITH SESAME OIL & SCALLIONS AND INSTEAD OF MY USUAL FRIED RICE, I USED QUINOA! SO DOES THAT EQUAL QUINOA FRIED RICE?? HEE HEE

ADAPTED RECIPE FROM SMITTEN KITCHEN!!!!
Note: This recipe is gluten-free if you use a soy sauce that is labeled gluten free. There were many options on the shelf at the store.

Sauce
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1 TINY PIECE peeled, chopped ginger
SPRINKLE OF PEPPER

Meatballs
1 pound ground turkey (I USED GROUND CHICKEN)
4 large or 6 small scallions, finely chopped
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, and pepper. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.

Make meatballs: Mix turkey, scallions, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.

Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve. I’m storing mine in the fridge overnight and crossing my fingers they’ll taste fresh tomorrow.
HERE IS MY FRIED RICE RECIPE. I USED QUINOA IN PLACE OF BROWN RICE.
CLICK! I ALSO ADDED MUSHROOMS AND HERICOT VERTS THIS TIME. ADD WHAT YOU LIKE!!

NUTELLA & CARAMEL HAZELNUT FUDGE

HERE IT IS!
OPEN WIDE!
MMMMMMM!!!!!


THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT'S GLUTEN FREE TOO!!!!!





Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer
1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour into nonstick foil lined 9x9 pan

next layer: Sea Salt Caramel – adapted from Baked Cookbook
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
1c. chopped hazelnuts, toasted at 375 for 5 mins-mmm!In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside. In a medium saucepan combine the sugar and corn syrup carefully. Cook over high heat until 350 degrees on candy thermometer, 6 to 8 minutes. Remove from the heat and let cool for one minute. Add the cream mixture and the vanilla carefully. Whisk in the sour cream. Let the caramel cool to room temp. Pour over bottom layer and top with 1c. chopped hazelnuts.

Middle Layer
4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer
1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour on top!

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.

recipe adapted from This recipe is from Doughmesstic!

FRUITY PEBBLE MACARONS!

THIS RECIPE IS FROM THE NOVICE CHEF BLOG!!!! GO VISIT!!!
Fruity Pebble Macarons
Yield: 24 Macarons

ingredients:

For the Fruity Pebble Macaron shells:

75 grams powdered fruity pebbles, sifted **
75 grams almond meal, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
5 grams powdered dehydrated egg whites (I USED MERNIGUE POWDER HERE)


For the Fruity Pebble Buttercream:

1 stick (1/2 cup) butter, room temperature
1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
1 cup powdered sugar
1 teaspoon vanilla extract

directions:

For the Fruity Pebble Macaron shells:

Line two large baking sheets with parchment paper or a silpat.

In a medium bowl, sift together powdered fruity pebbles, almond meal, and powdered sugar. Set aside.

In a stand mixer, whisk egg whites at medium-low speed until it starts to foam like bubble bath water. Begin slowly sprinkling in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.

Remove meringue from stand mixer, and gently fold in the dry ingredients (fruity pebble mixture) with a rubber spatula. You will have to break the meringue to do this, but be careful not to overmix. To test the batter: Place a small amount of the batter on a plate. If the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple more folds.

Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between macarons to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.

Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper (or silpat). Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill with desired filling and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.


For the Fruity Pebble Buttercream:

Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.

**To turn Fruity Pebbles into powder, puree in a food processor (or blender). Be sure to sift the powder to ensure there are no missed pieces. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before.

SHRINKY DINKS!

MOVE OVER COOKIES, WE'RE BAKING SHRINKY DINKS!!

FOR NUTTER BUTTER LOVERS

RECIPE

2 sticks butter

1 Cup peanut butter

1 Cup sugar

1 Cup brown sugar

2 eggs

1 teaspoon vanilla

2 ½ Cups flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 Cup white chocolate chips, plus an extra few for good luck!

15 Nutter Butter Cookies broken into small pieces

1. Preheat oven to 375. Cream the butter and sugars. Add in peanut butter. Add eggs and vanilla.
2. On low slowly add in dry ingredients, white chips and broken Nutter Butters until just combined.
3. With a medium cookie scoop, scoop cookie dough onto a parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through but still soft. Let cool for 3 minutes on baking sheet. Remove.
Recipe adapted from Picky Palate

gf rainbow cookies!!!!!!

MY HUBBY IS GLUTEN FREE AND HAS ALWAYS LOVEDDDDD RAINBOW COOKIES. SO, WHAT'S A GIRL TO DO? I SET OUT TO CREATE A GF VERSION OF RAINBOWS AND IT HAD HIM EATING WAY TOO MANY COOKIES AND ASKING FOR MORE! TRUE SIGN OF A PERFECT GF COOKIE! I GOT A LITTLE LAZY AND USED ONLY ONE COLOR!!!! LOL NEXT TIME, I WILL USE ALL 3 NOW THAT I KNOW THEY ARE DELICIOUS!!! ♥

ON A SCALE OF 1-10, THESE ARE A "20!"-created by me!
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. king arthur gf FLOUR
1/4 tsp. xanthan gum
1/4 TSP. SALT
2/3 C. RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR & xanthan gum AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.

DINNER TIME!

DINNER BEGINNINGS....
DINNER IS SERVED!
QUINOA WITH OLIVE OIL AND LEMON JUICE. ROASTED CAULIFLOWER AND SAUSAGE WITH TOASTED ALMONDS

S'MORES BARK FOR WONKA WEDNESDAY!

HAPPY WONKA WEDNESDAY!!!! I MADE SOME CHOCOLATE BARK WITH HOMEMADE MARSHMALLOWS! I ADDED GRAHAM CRACKER CRUMBS AFTER READING YOUR YUMMY IDEAS YESTERDAY!!! THANKS FOR ALWAYS PLAYING ALONG!!!! S'MORES BARK IT IS!!! ♥ ♥ ♥

IT'S WONKA WEDNESDAY EVE! LET'S PARTY!!!!!

RAINBOW PARADISE

DON'T YA JUST LOVE RAINBOW COOKIES???? ESPECIALLY WITH JUST THE RIGHT AMOUNT OF JAM BETWEEN THE LAYERS AND A NICE THICK DARK CHOCOLATE TOPPING!!!!!

ON A SCALE OF 1-10, THESE ARE A "20!"
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. FLOUR
1/4 TSP. SALT
2/3 C.RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.

SMOOKIE FEVER!!!

MY SMOOKIE QUEENS ARE THE CUTEST!!!!!!! SMOOKIE FEVER IS IN THE AIR!

SMOOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)


Preheat oven to 375 degrees. Line cookie sheet with parchment paper,
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

FOR THIS BATCH I USED HOMEMADE MARSHMALLOWS!!! MMMMMM

SUNDAY NIGHT WISHES!

GOTTA LOVE THE CHEESECAKE FACTORY! THANKS HUBBY! XO