Saturday, June 30, 2012
Friday, June 29, 2012
1. HEAT EVOO IN PAN AND BROWN 2 - 2 1/2 POUNDS GROUND BEEF
2. ONCE BROWNED, ADD 1 LARGE CAN PEELED TOMATOES, 15 OUNCES TOMATO SAUCE & 1/2C. CHICKEN BROTH. I ALSO POURED IN SOME FROZEN, ROASTED CORN. ADD CHILI POWDER, SALT & PEPPER. BRING TO A SIMMER AND COOK, SMUSHING WHOLE TOMATOES UNTIL THE LIQUIDS REDUCE AND THE CHILI THICKENS. I COOKED MINE ABOUT 45 MINUTES ON LOW.
3. SERVE WITH BLUE CORN CHIPS, CHOPPED RED ONION, AND A COMBO OF SHREDDED CHEESES.
(IN THE PAST, I HAVE ALSO USED 1 LARGE CAN CRUSHED TOMATOES IN PLACE OF THE WHOLE TOMATOES AND SAUCE)
1/4 c. butter
1/4 c. honey
1/3 c. brown sugar
2 c. quick oats
1 c. rice krispies
1/2 tsp. vanilla
1/2 c. mini chocolate chips
1/2 c. mini m&m's
1/2 c. mini marshmallow bits from kraft
In a pot, combine the butter and honey. Stir over medium until melted and starting to bubble. Lower heat and cook for 2 minutes. Stir in the vanilla. (It may bubble up) Add the oats & krispies stirring until coated. Let cool for a few minutes before stirring in all of the goodies.
Press into a 9x13 nonstick foil lined pan. Be sure to really press down firmly so it stay together later. I will need to push mine down even better next time! Let sit a few hours before cutting. Mine held up best in refrigerator-just let sit out 5 mins before eating.
Recipe adapted from BruCrew
Thursday, June 28, 2012
RECIPE ADAPTED FROM SMITTEN KITCHEN
WILL MAKE 6 half-cup servings
2 2/3c. whole milk, divided
1/4 tsp. salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
Bring 2 cups of the milk to a boil in a medium saucepan. Meanwhile, combine sugar, cornstarch, salt and vanilla bean seeds in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very slowly add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the pan. Stir constantly. Once it simmers, cook for one minute longer (which will cook the cornstarch and egg fully). (Stir in vanilla if you’re using it) Divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours. Place plastic on the pudding to prevent the pudding skin. Serve with a huge dollop of whipped cream!
SECRET INGREDIENT IN THESE BROWNIES? MASCARPONE CHEESE! YUM!!!
Chocolate Mascarpone Brownies
ADAPTED FROM BAKE OR BREAK
| ||Preheat oven to 325°. LINE an 8-inch square pan with nonstick foil. |
Place the butter and chocolate in a microwave together until melted.
Add sugar and cocoa powder (sifted) to the butter/chocolate mixture. Electric mix on low the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on cooling rack.
| ||Place chopped chocolate in a small bowl. |
Heat the butter and cream in microwave gently. Pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
Pour ganache over cooled brownies and spread evenly. Sprinkle with toasted coconut.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.
Yields 16 brownies.
Wednesday, June 27, 2012
microwave the butter and marshmallows at small increments until melted. Stir in cereal. Add caramel and stir well. Press into 8 inch pan (I wanted them super thick!) lined with nonstick foil. let set. Cut into squares. Melt your choc and dip! Then add a choc drizzle!!
LINKING AT SOMETHING SWANKY
Tuesday, June 26, 2012
CARMELITA BARS ARE SCRUMPTIOUS BUT ADD A LAYER OF ROLO CANDIES AND IT PUSHES THEM OVER THE TOP!
2 cups old-fashioned rolled oats
2 cups flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks soft butter
1 cup semisweet chocolate chips
15 Kraft caramels (cut in half) plus 1T. half & half
1 package mini Rolos
Preheat oven to 350 degrees. Line a 9-by-13- inch pan with nonstick foil.
Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. With mixer on low, add butter until starts to come together. Press half of mixture onto bottom of lined pan.
Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Meanwhile, microwave slowly the caramels and cream -stirring until smooth.
Sprinkle crust with chocolate chips &mini Rolos. Drizzle on the caramel.
Top with remaining crumb mixture, lightly pressing.
Bake about 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Recipe Adapted from Culinary Concoctions
Monday, June 25, 2012
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!
Sunday, June 24, 2012
Friday, June 22, 2012
SAUTEE A FEW SLICES PROSCIUTTO (CUT IN STRIPS) IN EVOO. ADD FROZEN, ROASTED CORN AND COOK A FEW MINS. ADD CHOPPED CHICKEN (USE A ROTISSERIE!) , SALT AND PEPPER. POUR IN 1 C. CHICKEN STOCK AND LET REDUCE. ADD A FEW TABLESPOONS OF HEAVY CREAM TO THICKEN. ADD CHOPPED SCALLIONS AND SERVE OVER BROWN RICE.
NOTHING SCREAMS SUMMER LIKE COOKIE DOUGH BROWNIE BARS.
Make brownie layer first:
- 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 COCOA POWDER
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
DirectionsPREHEAT 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. Chill in fridge.
For the Cookie Dough:
1 cup soft butter
1 cup light brown sugar
1/2 cup granulated sugar
1/4c. heavy cream
1/4 teaspoon vanilla extract
1 1/2c. all-purpose flour
1/2 tsp of salt
1 cup mini semisweet chocolate chips
Make the Cookie Dough: Combine the butter and sugars and beat. Add the cream and vanilla, Add the flour and salt. Stir in the chocolate chips. Spread the cookie dough on top of the brownie layer and smooth it evenly. Chill again until firm.
Microwave slowly to combine:
7 ounces semi sweet choc chips and 4 T. butter
spread on top and chill before cutting
THIS INSPIRATION COMES FROM THE COOKIE DOUGH LOVERS COOKBOOK .....YOU CAN BUY THIS COOKBOOK HERE.
Thursday, June 21, 2012
RICE KRISPY TREATS MEET ANGRY BIRDS! THESE COULDN'T BE SIMPLER! ADD A STICK TO YOUR PREMADE OR HOMEMADE RICE KRISPY TREAT. I BOUGHT THESE WITH COLORED KRISPIES...COOL, RIGHT?! THEN DIP PART IN CHOCOLATE AND ATTACH A PREMADE ROYAL ICING CANDY! WAS PSYCHED WHEN I FOUND THESE!
Wednesday, June 20, 2012
Tuesday, June 19, 2012
ARE YOU WEARING YOUR ELASTIC WAISTED PANTS? IF NOT, YOU MAY WANT TO GO CHANGE. THIS TRIFLE IS NOTHING SHORT OF INSANE. BROWNIES, SALTED CARAMEL, ROLOS AND CHOCOLATE WHIPPED CREAM.....YUP, IT'S FOR REAL!
STEP ONE-BAKE BROWNIES OF YOUR CHOICE. I USED ALMOST 2 9X13 PANS. CHILL, CUT INTO CUBES. HERE IS MY FAVORITE BROWNIE RECIPE! YOU CAN USE GLUTEN FREE BROWNIES, TOO!!
STEP TWO-MAKE THIS CARAMEL.....CLICK HERE!
STEP THREE-MAKE CHOCOLATE WHIPPED CREAM
FOR THE WHIPPED CREAM
4 cups heavy cream
6 tablespoons sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
BEAT ALL UNTIL FIRM PEAKS FORM
STEP 4-CHOP UP SOME ROLO CANDIES
TO ASSEMBLE: LAYER IN TRIFLE BOWL: CREAM, BROWNIES, CARAMEL, ROLOS AND REPEAT OVER AND OVER AGAIN UNTIL YOU REACH THE TOP.
INSPIRED BY RECIPE ON BAKINGDOM.COM
Monday, June 18, 2012
IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
2 MONTHS AGO, I CHOSE A CHOCOLATE CHIP COOKIE RECIPE WITH A SECRET INGREDIENT FOR MY SRC PICK. THE SECRET INGREDIENT WAS.......WELL, CLICK HERE TO FIND OUT!
IRONICALLY, THIS MONTH WHEN I WAS ASSIGNED MOMMY'S MENU I FOUND A UNIQUE CHOCOLATE CHIP RECIPE WITH YET ANOTHER INTERESTING SECRET INGREDIENT. WELL, HOW COULD I NOT TRY IT?!! IMPOSSIBLE! SO, THIS MONTH I BRING YOU CHOCOLATE CHIP COOKIES BAKED WITH.......DAH DAH DAH DAH.....DRUMROLL PLEASE...........CREAM CHEESE!!!!! BE SURE TO VISIT MOMMY'S MENU...TONI IS A MOM OF 7, YES 7!! AND STILL FINDS TIME TO WHIP UP AMAZING CREATIONS IN THE KITCHEN!!!! THANKS FOR THIS DELISH RECIPE!
Cream Cheese Chocolate Chip Cookies
Makes about 30 cookies
4 oz cream cheese, softened
3/4 cup unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 cups plus 3 tbsp all purpose flour
1 1/2 cups semi sweet chocolate chips
Preheat the oven to 325° and line baking sheets with parchment.
Cream together the butter, cream cheese and sugars until light and fluffy. Add the Vanilla.
Sift together dry ingredients and then add them to the butter mixture. Beat until well combined. Stir in chocolate chips.
Place a large scoop (about 2 tbsp) on the prepared cookie sheet and flatten slightly with your hand. Bake 12-14 minutes (mine took about 16 minutes) or until edges are looking light golden brown.
Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.
CLICK HERE FOR A DIFFERENT SECRET INGREDIENT CHOCOLATE CHIP COOKIE RECIPE!!!! MMMMMMMM!
RECIPE FROM MOMMY'S MENU VIA PINTEREST-MY ONLY CHANGE WAS TO ADD SEA SALT TO THE TOPS OF THE COOKIES BEFORE BAKING!!!! YUM!!!!!!!
Sunday, June 17, 2012
Saturday, June 16, 2012
Recipe: Deep Dish Milky Way Cookies-Adapted from cookies and cups
- 2 sticks soft butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 1/2 tsp coarse sea salt
- 2 1/2 cups all purpose flour
- fun sized milky way bars and snickers, chopped
- Preheat oven to 350
- Prepare your muffin pan by first spraying with cooking spray, next lining each tin with a parchment round. (Cut the parchment to fit in the bottom of the pan) and then spraying the parchment again lightly.
- Cream butter and sugars. Add eggs and vanilla.
- On low add flour, baking soda and sea salt. Fold in candies.
- Press 1/4 cup batter into each muffin top and bake for 13-15 minutes until the edges are golden and the center is JUST set.
- Remove from oven and let cool in pan for 5 minutes. Loosen edges with a knife and flip onto a wire rack.
Friday, June 15, 2012
COMBINE IN DOUBLE BOILER:
1 1/4C. SUGAR
COOK ON LOW FOR ABOUT 10 MINS STIRRING CONSTANTLY. REMOVE FROM HEAT AND WHIP IN MIXER WITH WHISK ATTACHMENT FOR 4 MINS.
8 OUNCES MASCARPONE CHEESE UNTIL COMBINED.
IN SEPARATE BOWL, WHIP:
1 3/4C. HEAVY CREAM TO STIFF PEAKS. GENTLY FOLD INTO THE YOLKS AND SET ASIDE. BREW 8 C. COFFEE AND LET COOL! HOT COFFEE WILL MAKE MUSH OUT OF YOUR COOKIES! TRUST ME ON THIS-HEE HEE!!!
DIP LADY FINGERS OR SAVIORADI COOKIES IN COFFEE AND LINE A PYREX DISH OR BOWL WITH THEM. TOP WITH CREAM. REPEAT LAYERS OF COOKIES AND CREAM! ON FINAL LAYER, SIFT COCOA POWDER AND REFRIGERATE OVERNIGHT!!!
Thursday, June 14, 2012
For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar
2 T. heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
pinch of salt
½ cup mini chocolate chips
MELTING DISKS OF CHOCOLATE
MINI PB CUPS FOR SURPRISE TRUFFLES
ELECTRIC MIX ALL AND ROLL INTO TRUFFLES. FOR "SURPRISE" ONES, WRAP THE DOUGH AROUND MINI PB CUPS OR ROLOS OR ANYTHING ELSE U CAN DREAM UP!!! CHILL UNTIL FIRM. MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. INSERT STICKS FIRST IF INTERESTED. ADD TOPPINGS, CHILL UNTIL SET.
TO JOIN THE BAKE ALONG, JUST MAKE THESE POPS AND UPLOAD A PIC ON MY FACEBOOK WALL https://www.facebook.com/HUGSANDCOOKIESXOXO
Recipe adapted from The Cookie Lover's Cookbook AND STICKS INSPIRED BY BAKERELLA. YOU CAN BUY THIS COOKBOOK HERE.
LINKING AT SOMETHING SWANKY
LINKING AT CUPS BY KIM