WHITE CHOCOLATE CAKE BATTER POPCORN!

WHITE CHOCOLATE CAKE BATTER POPCORN

1 bag of microwave popcorn, popped
8 ounces of ghirardelli or nestle white chocolate chips, melted in microwave slowly

1 Tablespoon of funfetti cake mix
sprinkles
2 HANDFULS OF MINI MARSHMALLOWS!

Pop the popcorn and remove any kernels. Put it in a bowl.

Pour white chocolate over popcorn and sprinkle on cake batter. Add marshmallows. Mix all until well coated. Be patient-it will mix eventually! Sprinkle on the sprinkles.

Place into sundae glasses and serve on movie night!

adapted from bakergirl

SHRIMP SCAMPI

SHRIMP SCAMPI SERVED OVER BROWN RICE WITH GF FRENCH GARLIC BREAD TOPPED WITH MELTED PROVOLONE CHEESE...

SHRIMP:
DEFROST 1 POUND RAW SHRIMP
HEAT 4 T. OLIVE OIL AND 2T. BUTTER IN CAST IRON PAN. ADD SHRIMP AND TOSS TILL COOKED THROUGH. ADD GARLIC, SALT & PEPPER. SPRINKLE 3T. GF BREAD CRUMBS ON TOP AND 2T. GRATED PARMESAN CHEESE. SERVE OVER RICE!

DRYING OUT HOMEMADE GLUTEN FREE SPAGHETTI

HOMEMADE GLUTEN FREE SPAGHETTI-OUR FAVE RECIPE YET!!! BEST GF RECIPE EVERRRRRRRRR! 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. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!

LINKING UP AT http://www.realfoodallergyfree.com/2012/02/allergy-free-wednesday-229/#more-5621

A SHOWER FOR MY BEAUTIFUL JILLY BEAN

JILLY BEAN IS DUE IN LESS THAN A MONTH! ALTHOUGH WE COULDN'T BE AT HER SHOWER WE SENT OUR LOVE IN THE SHAPE OF OREO COOKIE POPS!!! WE LOVE U JILLY BEAN!!!
HERE IS FUTURE BIG BROTHER JORDAN ENJOYING HIS POP!!!

DIRECTIONS:
YOU WILL NEED:
1 BOX OREOS (I USED BIRTHDAY CAKE OREOS!! TASTE LIKE FUNFETTI INSIDE)
LOLLIPOP STICKS
MELTED CHOCOLATE OF YOUR CHOICE
CANDY DECORATIONS

DIP ONE END OF LOLLI STICK IN CHOCOLATE AND GENTLY INSERT INTO OREO CREAM. CHILL UNTIL SET. THEN CAREFULLY HOLD STICK AND DIP ENTIRE COOKIE IN CHOCOLATE. LAY ON WAX PAPER TO SET UP. ADD CANDIES FOR DECORATION. EASY AND DELISH!!!

A VERY HEALTHY & DELICIOUS CHOCOLATE BAR!!

HERE IS THE HOMEMADE BAR BUT WHAT'S ON THE OTHER SIDE?



IT STARTS WITH DARK CHOCOLATE DIPPED RAW CASHEWS...THEN WE ADD SOME GOJI BERRIES....AND HOW HEALTHY THEY ARE!!!!

AND HERE WE HAVE MY DARK CHOCOLATE GOJI BERRY AND CASHEW BARS WITH A TOUCH OF SEA SALT ON TOP!!! YUM!!!

MADE BY MY BOYS XOXO

IT'S A BEAUTIFUL DAY FOR A CHRISTENING!!

CHOCOLATE DIPPED POTATO CHIP COOKIES!!!!

SALTY AND SWEET LOVERS...IS THIS EVER THE COOKIE FOR YOU!! OMG! SALTY CHIPS, A CHOCOLATE DIP AND SEA SALT TOPPING!!!!!

OR YOU COULD JUST DIP SOME POTATO CHIPS IN CHOCOLATE AND CALL IT A DAY! BUT TRUST ME, THESE COOKIES ARE A MUST!
POTATO CHIP COOKIES....INSPIRED BY AND ADAPTED FROM A COLLEAGUE'S RECIPE & SMITTEN KITCHEN!

1 STICK OF BUTTER
6T. SUGAR
1/4 TSP. SALT
SPLASH OF VANILLA
1C. FLOUR
1/2C. CRUSHED POTATO CHIPS (I USED LAYS) PLUS AN EXTRA HANDFUL FOR GOOD LUCK! LOL
EXTRA SUGAR FOR ROLLING
1 BAG OF GHIRARDELLI CHIPS (I USED DARK BUT MILK WOULD BE AMAZING TOO!)
SEA SALT

CREAM THE BUTTER, SUGAR, SALT AND VANILLA. ADD IN THE FLOUR AND CHIPS. ROLL INTO SMALL BALLS. ROLL IN SUGAR AND FLATTEN WITH THE TOP OF A GLASS. BAKE AT 350 FOR 13-15 MINS. COOL COMPLETELY. MELT CHIPS AND DIP EACH COOKIE. SPRINKLE LIGHTLY WITH SEA SALT. LET SET!
GLUTEN FREE VERSION FOR POTATO CHIP COOKIES:

FOLLOW ABOVE RECIPE BUT USE 1C. BETTER BATTER FLOUR INSTEAD OF REGULAR. (IF USING A DIFFERENT GF FLOUR, ADD XANTHAN GUM, TOO.)

LINKING UP AT http://the-sweet-spot-blog.blogspot.com/2012/02/recipe-party-time-and-features.html

GF BOULE BREAD.....WOW!

3 cups Better Batter GF flour (If using a diff brand you will need to add xanathan gum-i have only tested this recipe using better batter flour)
¼ teaspoon instant yeast
1 3/4 teaspoons salt
1 1/2 cups bottled water (does not need to be warmed)
Mix all into a dough and cover in a bowl for 12-18 hours.

uncover, pat into a rectangle-may need to flour surface with gf flour. Fold in thirds, then in half and cover again for 15 minutes.

Roll into a ball and lay on parchment paper that has olive oil spread lightly on top. Spread more oil over the whole dough and cover with plastic for 1 1/2-2 hours.

Preheat oven to 500. I use a stone in the oven too and place a le creuset covered pot inside the oven to preheat too.

When dough is ready, use a pot holder to open the le creuset and place the parchment with the dough on it right inside the pot. Cover and bake 30 minutes. Uncover and bake 5-10 mins more until bread is nice and crispy!!!!! Cool!

Adapted from the ny times no knead recipe!

NEXT BAKE ALONG IS COMING

AND IF YOU LIKE CHOCOLATE DIPPED POTATO CHIPS, YOU'RE GOING TO LOVE THE RECIPE!!!!!!!!!!

NEW BLOG

THANKS TO MY SON'S 2 HOUR NAP, I HAD TIME TO CREATE A NEW BLOG! YUP! A BLOG DEVOTED SOLELY TO GLUTEN FREE EATING!!! PLEASE TELL YOUR GF LOVED ONES ABOUT IT AND COME ON OVER FOR A VISIT!
http://gfcookiesxo.blogspot.com/

WAFFLE MANIA

WHEN PICKY PALATE POSTED ABOUT BRUXIE AND THEIR AMAZING WAFFLES IT IMMEDIATELY CAUGHT MY ATTENTION....CLEARLY!!! SINCE I HAVE NO PLANS ON TRAVELING TO CALIFORNIA ANY TIME SOON I HAD NO CHOICE BUT TO MAKE SOME CRAZY WAFFLE CREATIONS AT HOME!! HERE ARE THE MAIN CHARACTERS!!!! USE ANY WAFFLES YOU LIKE TO START AND BUILD FROM THERE......

FIRST UP, IS MY VERSION OF A S'MORES WAFFLE! 2 WAFFLES, HUMONGOUS OOEY GOOEY TOASTED MARSHMALLOWS, A HERSHEY'S BAR INSIDE AND IT'S TOPPED WITH A CHOCOLATE DRIZZLE AND GRAHAM CRACKER CRUMBS!!! DID YOU BRING A FORK?

FOR MY SECOND WAFFLE CREATION, WE HAVE THE S'MOREO WAFFLE!!!! YUP!!! 2 WAFFLES, HUMONGOUS OOEY GOOEY TOASTED MARSHMALLOWS, A HERSHEY'S BAR INSIDE AND IT'S TOPPED WITH A CHOCOLATE DRIZZLE & OREO CHUNKS! WHAT COULD BE YUMMIER THAN A S'MOREO WAFFLE!!!!!

SPECIAL THANKS TO DEB FOR GOING ON THE WAFFLE RIDE WITH ME!!!!!! AND TO THE KIDS FOR INDULGING IN THESE TREATS WILLINGLY!!!

PLANS

I HAVE BIG PLANS FOR THESE GUYS TONIGHT! BIG!

LINKY UPDATE!

With the upcoming changes scheduled for Google Friends Connect, I've added Linky Followers to my following options. I hope you will join me as a follower so we don't lost touch!!!

If you have a blog, I hope you'll consider adding this tool to your blog...and following mine! I will be happy to follow you back xo

OREO BARK

THIS IS A VARIATION OF MY USUAL OREO BARK. OFTEN, I USE MILK OR DARK CHOCOLATE FOR MY BASE BUT HERE I USED WHITE CHOCOLATE. YUM!

SO EASY! MELT WHITE CHOCOLATE AND SPREAD ONTO A NONSTICK FOIL LINED SHEET PAN. TOP WITH CHOPPED OREOS. LOTS AND LOTS OF CHOPPED OREOS!!! DRIZZLE THE TOP WITH MELTED CHOCOLATE FOR A FANCIER LOOK!

YUM!

MY HOUSE IS A DANGEROUS PLACE. JUST WHEN I FINISH A POUND OF VALENTINE CHOCOLATES FROM THE CHOCOLATIER, HUBBY BRINGS ME ANOTHER POUND. I AM DOOMED! AND THERE ARE SEA SALTED CARAMELS IN THERE, TOO! HELP!!!!!!!!!!!!!!!!!!!!

BEAUTIFUL DISPLAY!!!

I JUST LOVE HOW ASHLEY DISPLAYED MY CUPCAKES & COOKIES FOR THE BIRTHDAY OF PRINCESS AVERY!!!!!!

PASTA NIGHT!

TIME TO ROLL THE PASTA SHEETS....


JADEN IS CUTTING GLUTEN FREE FETTUCCINE FOR HIS DADDY...HOMEMADE SAUCE & MEATBALLS SERVED OVER FRESH GF PASTA!
YUP, HE LOVES IT!!

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

STRAWBERRY MILKSHAKE OREOS...

GET STUFFED!!!!

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Strawberry milkshake Oreo Cookies
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together until Oreo Cookie is enclosed with dough. Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are golden. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE Cookies (Recipe adapted from Picky Palate)

SECRET RECIPE CLUB!

MAKE THESE REGULAR OR GLUTEN FREE!
PERFECT FOR BREAKFAST!!!!

OR...SERVE IT WITH CHOCOLATE SAUCE & WHIPPED CREAM!


This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was http://oureatinghabits.wordpress.com/ ....Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF....HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these every day often! FEEL FREE TO USE REGULAR FLOUR IF NOT GLUTEN FREE!!

Chocolate Chip Crumb Muffins
(makes about 8 muffins)

1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1 cup GF FLOUR (I used "better batter" as it already has xanthan gum in it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips

Topping:

1/4 cup light brown sugar
1 1/2 Tablespoons GF flour (I used "Better Batter"-xanthan gum is in it already)
1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.

Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.

Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.

LINKING AT http://tessadomesticdiva.blogspot.com/

COOKIES 'N CREME POPTART COOKIES

2 cups flour
1/2 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
2 cups semisweet chips
3 pop tarts


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. Crumble in pop tarts.
Drop by large scoops onto parchment. Mine baked 13 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

Linking up at http://the-sweet-spot-blog.blogspot.com/2012/02/recipe-party-time_19.html

VALENTINE STUFFED COOKIES!!!!!!!!!!!!!!!

  DO YOU KNOW WHERE THESE ARE HEADED?


YUP!!! INTO SOME CHOCOLATE CHIP COOKIE DOUGH!!
OOOOOH GET A LOAD OF THIS!!!!!!!!!!!
2 cups flour
1/2 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
2 cupS semisweet chips
best valentine's chocolates u have left ( i used caramels and rasp filled)

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. Chop candies of choice in half and spread dough around each candy completing encasing it. Bake about 13 mins ...until edges are browned and centers no longer look wet. Cool completely on sheets.

HAPPY GLUTEN FREE FRIDAY!

POPTART COOKIES

A KID'S DREAM IN COOKIE FORM!
recipe:
2 stickS softened butter
3/4c. light brown sugar
1c. sugar
2 large eggs
4 tsp. vanilla
3 1/2 C. all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 ounces white chocolate chips
5 pop tarts-i used strawberry frosted

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 chips until just combined. Chop the pop tarts into small squares and mix in gently-u still want chunks! Place onto a parchment lined baking sheet and bake cookies 13 minutes. Let cool.

I THINK THE POPTARTS WOULD ALSO BE GREAT BAKED INTO THIS CHOC CHIP COOKIE RECIPE:

Inspiration for these is from makingmemorieswithyourkids.blogspot.com

CHICKEN SOUP SUPREME!

THIS CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN. THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND BISCUITS THE NEXT NIGHT!


1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10 cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C. REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed


preparation

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, thyme sprigs, and chicken broth/water. Simmer, partially covered, 1 hour.
While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
adapted from epicurious

CHOCOLATE COVERED STRAWBERRIES

MELT DOWN SOME GHIRARDELLI BITTERSWEET GHIRARDELLI CHIPS IN THE MICROWAVE AND DIP, DIP, DIP!!!!
AND VOILA! PERFECTION!!!!


AND ALL CHOCOLATE CONSUMED THE DAY AFTER VALENTINE'S DAY IS CALORIE FREE, RIGHT?!

BEST FROSTED BROWNIES!

OMG! BEST CHEWY BROWNIES AND FROSTING EVEEERRRRRRR!!!!!!

CHEWY COCOA BROWNIES:

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup HERSHEY COCOA POWDER
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. TOP WITH FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA
adapted from food network magazine

HAPPY VALENTINE EVE!

BEE MINE!

WISHING EVERYONE A WONDERFUL VALENTINE'S DAY FILLED WITH LOVE, HUGS & KISSES AND OF COURSE, CHOCOLATE!!!
HERE ARE MY CHOCOLATE COVERED MARSHMALLOW POPS!



LINKING UP AT http://the-sweet-spot-blog.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/ ANDhttp://www.sixsistersstuff.com/ AND http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday_21.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20InsideBrucrewLife%20%28Inside%20BruCrew%20Life%29&utm_content=Google%20Reader

VALENTINE MILK DRINKS FOR YOUR LOVIES!

I MADE THESE SPECIAL MILK DRINKS FOR MY LITTLE VALENTINE BOYS! ABOVE WE HAVE REGULAR MILK (DON'T EVEN ASK-THE KID HATES CHOCOLATE MILK!!) I LINED THE RIM WITH VALENTINE SPRINKLES, ADDED FLOATING HEART SPRINKLES ON TOP OF THE MILK AND TOPPED THE GLASS WITH A RASPBERRY HUG AND CUTSIE STRAW! HE WAS A HAPPY MAN!

BELOW, IS THE S'MORES CHOCOLATE MILK FOR THE LITTLE MAN. THE RIM IS LINED WITH GRAHAM CRACKER CRUMBS AND THE CHOCOLATE MILK IS TOPPED WITH ROASTED MARSHMALLOWS AND A HERSHEY BAR! OH YEAHHHHH!


LINKING AT http://sassypantsstudio.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/ AND http://www.thekurtzcorner.com/2012/02/tuesday-tutorials-link-party-no-24.html

GLUTEN FREE FRENCH BREAD

COOLING THE LOAVES



GF HUBBY HAPPILY EATING HIS FRENCH BREAD!
RECIPE FROM GLUTEN FREE ON A SHOESTRING