Saturday, March 31, 2012

SOME PEEP IDEAS!!!

A PEEP PARADE! CHOCOLATE DIPPED PEEPS, PEEP KABOBS AND MARSHMALLOW POPS!
MY FAVORITE!!! S'MORES+ PEEPS=S'MEEPS

CHOCOLATE PEEP BARS

HE WAS BATHING IN MILK CHOCOLATE!

MARSHMALLOW PEEP CAKE

Friday, March 30, 2012

GF MARSHMALLOW, TOFFEE, WHITE CHOCOLATE CHIP COOKIES

WHEN I SAW THIS RECIPE ON PICKY PALATE, I THOUGHT IT WOULD BE FUN TO MAKE A GF VERSION! NOT ONLY WAS IT FUN...IT WAS A DELICIOUS TREAT FOR MY GF LOVED ONES!

2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups better batter flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup chocolate chunks
1 1/2 cups white chocolate chips
3/4 cup mini marshmallow bits
1/4 cup toffee chips
Preheat oven to 350 degrees and line large baking sheet with parchment. Beat butter and sugar until fluffy. Add eggs and vanilla. Add flour, chocolate, chips, marshmallow bits and toffee. Mix until just combined. With a medium cookie scoop, scoop dough onto sheet. Bake for 10-12 minutes. Cool for 5 minutes on baking sheet.

MAPLE SYRUP CHICKEN MADE EVEN FASTER

THE INSPIRATION FOR THIS DISH CAME FROM MY FRIEND LIZ AT THIS SKINNY CHICK CAN BAKE. THE ORIGINAL RECIPE IS AMAZING. I HAVE MADE IT MANY TIMES-POSTED HERE. TONIGHT'S QUICKER VERSION CAME ABOUT BASED ON THE INGREDIENTS I HAD ON HAND. I AM OUT OF CHICKEN BROTH (I KNOW, CAN YOU IMAGINE???) SO I USED WHITE WINE INSTEAD! I ALSO USED STIR FRY STRIPS INSTEAD OF BONE-IN MAKING THIS A PERFECT WEEKNIGHT DINNER!!! FROM START TO FINISH, YOUR FAMILY CAN BE EATING THIS IN LESS THAN 20 MINUTES!!!!

RECIPE AS I MADE IT....
1 PACKAGE STIR FRY BONELESS CHICKEN STRIPS (I USED BELL AND EVANS)
EVOO, SALT, PEPPER
1/2C. MAPLE SYRUP
1/2C. WHITE WINE
2 T. APPLE CIDER VINEGAR
2T. STONE GROUND MUSTARD
BUNCH OF SCALLIONS, CHOPPED

HEAT EVOO IN PAN AND BROWN CHICKEN STRIPS ON BOTH SIDES. SEASON WITH SALT AND PEPPER AND TRANSFER THEM TO A SMALL PYREX. PREHEAT OVEN TO 400 DEGREES. TO THE HOT PAN, CAREFULLY ADD THE WINE AND SYRUP AND LET SIMMER. AD CIDER VINEGAR AND MUSTARD AND WHISK. POUR OVER CHICKEN AND BAKE 10-12 MINS. SERVE OVER BROWN RICE. FOR AN EVEN QUICKER RICE, CHECK OUT THIS PACKAGE FROM TRADER JOES!!!!

Thursday, March 29, 2012

A PEEP PARADE!!!!

IT'S A PEEP PARADE!!! PEEP KABOBS, CHOCOLATE COVERED PEEPS AND MARSHMALLOW POPS!!!! ♥ ♥ ♥

SUPER EASY TO MAKE!

1. MELT CHOCOLATE DISKS AND STICK LOLLISTICKS IN PEEPS. DIP THEM IN MELTED CHOCOLATE AND LAY ON WAX PAPER. ADD SPRINKLES. CHILL TILL SET.
2. USE SKEWERS AND THREAD ON DIFFERENT COLORED PEEPS.
3. THREAD MARSHMALLOWS ON LOLLISTICKS AND DIP IN CHOCOLATE. ADD SPRINKLES!

Wednesday, March 28, 2012

CRAZY GOOD RICE KRISPY TREATS!

WHAT'S BEING WEIGHED DOWN? EVEN MY HUBBY GOT INTO THIS BECAUSE WHEN I WOKE UP THIS MORNING I SAW HE HAD SNUCK THE COOKBOOK INTO THE WEIGH DOWN PROCESS!!! HAHAHA

RICE KRISPY TREATS! BUT NOT JUST ANNNNY! THESE ARE AN EXTRA THICK, EXTRA DENSE, EXTRA CHEWY VERSION! AFTER EATING THE BEST RICE KRISPY TREAT EVER FROM DYLAN'S CANDY BAR I KNEW I HAD TO REPLICATE THEM IN MY KITCHEN! WEIGHING THEM DOWN WAS THE PERFECT WAY AND LOOK HOW THICK!!! WOWSERS! NOW STAY TUNED...MY DECORATED VERSIONS ARE ON THE WAY NEXT!!!

TOPPED WITH MARSHMALLOW & SPRINKLES

TOPPED WITH MARSHMALLOW & NONPAREILS

YOU KNOW THE EASTER BUNNY IS ALMOST ON HIS WAY, RIGHT? THIS ONE IS MY FAVORITE!!!!!

RICE KRISPY TREAT RECIPE
MELT 3 T. AND 10 OUNCES MINI MARSHMALLOWS IN THE MICROWAVE. STIR IN 6C RICE KRISPIES CEREAL. NOW HERE ARE THE KEYS TO THIS RECIPE...PRESS FIRMLY INTO A GREASED 8X8 PAN. TOP WITH NONSTICK FOIL AND WEIGH DOWN OVERNIGHT WITH A HEAVY BOOK AND CANS!!!! RELEASE, CUT AND DECORATE! FUN!!
WARNING-FOR THE SIZE YOU SEE ABOVE THIS RECIPE ONLY MADE 4 I TRIMMED THE EDGES FIRST, THEN CUT INTO QUARTERS) BUT THEY ARE HUGE! THAT'S THE LOOK I WAS GOING FOR BUT OF COURSE, YOU CAN CUT THEM SMALLER. I SPREAD THE TOPS WITH FLUFF BEFORE CUTTING-THEN I CUT THEM AND ADDED DECORATIONS!
LINKING AT STUFF OF SUCCESS
LINKING AT LADY BEHIND THE CURTAIN

Tuesday, March 27, 2012

HOMEMADE CARAMEL CUPS

TO MAKE THESE, I USED A MOLD FOR THE CUP SHAPE. MELT CHOCOLATE DISKS AND BRUSH THE MOLDS WITH THE CHOCOLATE. CHILL. ADD ONE SQUARE OF HOMEMADE CARAMEL TO EACH CENTER OF THE MOLD AND COVER WITH MORE MELTED CHOCOLATE. CHILL. EASSSSSY! SEE BELOW FOR THE CARAMEL RECIPE.

Fleur de Sel Caramels

Ingredients

1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

LINKING UP AT DELICIOUS SWEETS

LINKING AT GRATEFULBELLY

LINKING UP AT LADY BEHIND THE CURTAIN

LINKING UP AT http://www.thestuffofsuccess.com/

Monday, March 26, 2012

NATIONAL SPINACH DAY!!!

A WONDERFUL APPETIZER!

Yield: 30 servings

4 tablespoons butter

3 eggs, beaten

1 small onion, chopped

12 ounces sharp Cheddar cheese, finely grated (I HAVE OMITED AND STILL DELISH)

1 package (10 ounces) frozen chopped spinach, thawed, drained

1 cup milk

3/4 cup flour

1/2 cup chopped fresh mushrooms (I ALWAYS LEAVE THESE OUT)

1 teaspoon each: salt, baking powder

1. Heat oven to 350 degrees. Melt the butter in a 13-by-9-inch baking pan over low heat. Spread to coat the bottom and sides. Mix eggs, onion, cheese, spinach, milk, flour, mushrooms, salt and baking powder in large bowl; spoon into the pan.

2. Bake until lightly browned, 35 minutes. Cool slightly; cut into squares. Serve hot or at room temperature.

adapted from Junior League

BEST STIR FRY!

HAVE YOU TRIED MY FAVORITE STIR FRY YET? IF NOT, CLICK HERE TO SNAG THE RECIPE! I PROMISE IT'S A WINNER!

CHOCOLATE DIPPED BISCOFF COOKIES

TOPPED WITH TOFFEE, MARSHMALLOW BITS, M & M'S AND WHITE/MILK CHOCOLATE CHIPS! WHICH ONE FOR YOU?

Sunday, March 25, 2012

THE KILLER CHOCOLATE CHIP COOKIES

BECAUSE COZY SUNDAY NIGHTS DESERVE WARM CHOCOLATE CHIP COOKIES...
WHEN I DON'T WANT TO WAIT 24 HOURS FOR A NY TIMES COOKIE (MY MOST FAVE!) THEN THESE ARE MY GO TO COOKIES! OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 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
use 1 bag mini chips or
1 cup NESTLE semisweet chips plus 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.