DR. BARON-D.R.E.A.M. WELLNESS SMOOTHIE RECIPE

WANT TO MEET MY HUBBY? HE IS THE OTHER EXTREME OF THE WONKA LAND I HAVE HERE!!!! YOU CAN GET HIS SMOOTHIE RECIPE-ENERGY FOR A WEEK!!!!! Check out D.R.E.A.M. Wellness's FIRST YOUTUBE page!!!



CLICK THIS LINK FOR YOUTUBE http://ow.ly/dnlKf

CHOCOLATE LOAF CAKE STUFFED WITH CANNOLI FILLING & COVERED IN THE MOST DELICIOUS CHOCOLATE FROSTING

• 8 tablespoons butter, SOFTENED
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 2 teaspoons vanilla
  
• 1/4 teaspoon baking powder
• 2/3 cup cocoa powder
• 3 large eggs
• 1 1/4 cups flour
• 3/4 cup milk

Beat butter and sugar. Add salt, vanilla. Add 3 eggs. Add dry ingredients and milk just to combine. Pour into greased 9x5 and bake at 350 for 70 mins. Cool, turn out and cool completely. I froze to speed this up.
Filling:

2 cups ricotta cheese

1/3 cup confectioners' sugar-I wound up adding a little more for sweetness

1 tsp. vanilla

3/4 cup mini semisweet chocolate chips

Chocolate frosting:

• 1/2c. + 6T cocoa powder
• 3/4c. confectioners' sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, very soft
• dash salt
• 1 cups confectioners' sugar
• 1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
Assembly-slice the loaf lengthwise into thirds. Fill with the ricotta mixture and cover the top with the frosting. Chill! mmmmmm!

adapted from king arthur flour

TIME TO DIP THE MARSHMALLOW POPS

SO EASY! SO FUN! KIDS OF ALL AGES CAN DO THIS ONE! DIP STICK IN DAB OF MELTED WHITE CHOCOLATE (OR REGULAR CHOCOLATE) AND INSERT INTO MARSHMALLOW. WHEN CHOCOLATE HARDENS DIP AWAY IN THE MELTED CHOCOLATE AND ADD SPRINKLES!

DOVE RASPBERRY CHOCOLATES MEET A SPECTACULAR REESE'S PEANUT BUTTER CUP COOKIE!!

I am so excited to share my newest cookie recipe with you. If you love chocolate, raspberry and peanut butter then I think we can Bff's!

Have you bought these yummy chocolates yet? No??? Quick! Run to the store and stock up!
Here they are.... getting unwrapped, You'll need 18 for my recipe but please unwrap a few extras for tasting. Remember, tasting is part of the baking job and therefore has no calories! Smirk!

Chop them up into nice chunks!
Of course, you'll need peanut butter cups. If you visit my blog, you'll see I am a peanut butter crazy baking girl! These are going to get chopped too!

Here they are hot out of the oven before I ate them all gave them to my kids.
Would you like a bite? Trust me.....you would!


Reese's Peanut Butter Cup & Dove Raspberry Cookies
1 stick salted butter
1/3 cup creamy Skippy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg PLUS 1 egg yolk
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips
18 Dove raspberry & chocolate candies, chopped in thirds
10 peanut butter cups (.55 oz), chopped

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.

Freeze the chopped peanut butter cups and raspberry candies for 10 minutes after you chop them!

Beat butter, sugars and peanut butter in a mixer. Add the egg, yolk and vanilla until combined. Add flour, baking soda and salt. Carefully fold in the chocolate chips, pb cups and raspberry candies.

Drop by Tablespoons onto parchment lined cookie sheets and bake 11-13 minutes. Cool on sheets. Gobble up! I apologize ahead of time for these ruining your diet. They are diet breakers, but well worth it!
This Recipe is a Hugs & Cookies Original xo

FANCY CHOCOLATE DIPPED KRISPY TREAT POPS

AFTER YOU MAKE YOUR RICE KRISPY TREATS, SEND THEM FOR A DIP INTO THE CHOCOLATE POOL!




TIME TO ADD THE SPRINKLES...


RICE KRISPY TREATS:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows or 4 cups minis
• 6 cups Kellogg's® Rice Krispies® cereal
• SPRINKLES!!!

Melt butter and marshmallows in the microwave in 30 second intervals until melted. Stir in cereal and lots of sprinkles! Press into a 9x13 pan lined with nonstick foil. I like to use a smaller pan for thicker bars!!! Cool and cut into small squares. Insert sticks. Melt chocolate of your choice. Dip, sprinkle and lay on wax paper until set!

POTTY TRAINING COOKIES FOR MOTIVATION

POTTY TRAINING ALWAYS INVOLVES BUYING FUN UNDERWEAR BUT WHY NOT UNDERWEAR COOKIE POPS! THIS SURE MOTIVATED MY LITTLE GUY 2 YEARS AGO! NOW I AM GEARING UP DO IT AGAIN WITH MY LITTLE MAN. I'M THINKING ELMO UNDIES THIS TIME! HEE HEE

USE YOUR FAVORITE SUGAR COOKIE RECIPE. CLICK HERE FOR MY FAVORITE RECIPE!!! I HAND CUT THESE SHAPES AND BAKED THEM WITH OVEN-SAFE COOKIE STICKS. DECORATE WITH ROYAL ICING FOR THE SUPERHERO YOUR CHILD LOVES!

MOST DELICIOUS SALMON THAT PREPS IN 2 MINUTES FLAT!

1. LAY SALMON PIECES ON A NONSTICK FOIL LINED COOKIE SHEET.
2. TOP EACH PIECE WITH 2 VERY TINY PATS OF BUTTER. (ABOUT 1 TSP EACH).
3. SEASON GENEROUSLY WITH SALT AND PEPPER.
4. CUT SOME FRESH DILL ONTO EACH PIECE.
5. BROIL 12-15 MINUTES.
6. SQUEEZE FRESH LEMON ONTO EACH PIECE.
SERVE WITH BROWN RICE & STEAMED BROCCOLI/CAULIFLOWER!

TRIPLE LAYER OREO TRUFFLE BROWNIES!!

FIRST MAKE YOUR BROWNIES!
LINE 8X8 PAN WITH NONSTICK FOIL. PREHEAT OVEN TO 350
IN A BOWL, MICROWAVE 1 STICK BUTTER (1/2C.) TO MELT.
STIR IN 1/4C. COCOA POWDER.
ADD 1C. SUGAR.
STIR IN 2 EGGS, 1 TSP VANILLA.
ADD 1/4C. FLOUR AND A PINCH OF SALT.
POUR IN PAN. BAKE 30-35 MINUTES.
LET COOL-SPEED THIS ALONG IN THE FREEZER!

MAKE OREO TRUFFLE LAYER:
FOOD PROCESS 4 OUNCES SOFT CREAM CHEESE AND 30 OREOS.
SPREAD ONTO COOLED BROWNIES-PRESS FLAT AND FREEZE.

TOP LAYER-
MELT 1 BAG OF MILK CHOCOLATE CHIPS IN THE MICROWAVE AND POUR ON TOP.
CRUMBLE UP 7 OREOS FOR DECORATION. FREEZE AND THEN CUT INTO BARS!

INSPIRATION FOR THIS IDEA COMES FROM CHEF-IN-TRAINING-CHECK OUT HER VERSION!

LINKING AT FOODIE FRIENDS FRIDAY

SAUSAGE WITH SPINACH & ROASTED TOMATOES IN MAC NUT OIL

STEP 1
SLICE SMALL TOMATOES AND LAY ON A NONSTICK FOIL LINED PAN. DRIZZLE WITH MAC NUT OIL, SALT AND PEPPER AND ROAST AT 400 APPROX 25 MINS.

STEP 2
BAKE SAUSAGE IN OVEN AT 375 UNTIL BROWNED & COOKED THROUGH. THEN SLICE ON AN ANGLE.

STEP 3
HEAT A TABLESPOON MAC NUT OIL IN A SKILLET ON MEDIUM. ADD ONE BAG OF BABY SPINACH, ADD SAUSAGE AND TOMATOES-COOK 1-2 MINS JUST TO WILT SPINACH. SERVE OVER BROWN RICE.

PEANUT BUTTER & JELLY BARS!

THIS IS ONE OF MY FAVORITE RECIPES BY INA GARTEN! MY FAVORITE SANDWICH IN A COOKIE BAR FORM! TOUGH TO BEAT THESE COMFORT FOOD TREATS! USE ANY JELLY YOU CHOOSE! RASPBERRY & STRAWBERRY ARE MY FAVORITE CHOICES!

1/2 pound butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 eggs, at room temperature
2 cups SKIPPY creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry OR strawberry jam

Preheat oven to 350. Line 9x13 pan with nonstick foil.
In a mixer, cream butter, sugar, vanilla. Add eggs and peanut butter. On low, add all dry ingredients. Spread 2/3 in pan. Spread jam on top. Crumble the rest of dough all around the jelly. Bake 45 minutes.

BISCOFF STUFFED WHITE CHOCOLATE CHIP COOKIES

THIS MAY BE MY NEW FAVORITE COOKIE! YUP!

Biscoff Stuffed White Chocolate Chip Cookies

2 sticks unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 1/2 cups white chocolate chips

2 cups Biscoff Spread

1. Preheat oven to 350 degrees F. and line A cookie sheet with parchment paper.

2. In a mixer, beat butter and sugars. Add eggs and vanilla.

3. Slowly add flour, baking soda, salt and white chips.

4. With a medium cookie scoop, scoop dough onto sheet. Press your thumb into each cookie making a little hole for the Biscoff. Put 1 tablespoon Biscoff into each indentation. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completely hidden. Bake for 11-13 minutes until golden. Let cool and eat!

Makes 24 large cookies

recipe adapted from Picky Palate

PEANUT BUTTER CUP CARAMEL FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original

LINKING AT ADDICTED TO RECIPES
LINKING AT CHEF IN TRAINING

POPCORN INFUSED CAKE

POPCORN AND CAKE? OH YEAH!!!
A DOUBLE CHOCOLATE CAKE INFUSED WITH POPCORN GANACHE!!! THE POPCORN INFUSED IN MAKES THE GANACHE EXTRA BUTTERY WITH A HINT OF SALTINESS!!! HERE IS YOUR SLICE! DIG IN!
CAKE RECIPE FROM INA GARTEN...ONE OF MY FAVES!

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with ganache (see below). Place the second layer on top, rounded side up, and spread the ganache evenly on the top and sides of the cake. Tope with chocolate dipped popcorn.

Chocolate popcorn ganache: (adapted from gourmand recipes)

2 1/4 cup cream
6 oz. buttered popcorn (popped in microwave)
18 oz. milk or dark chocolate, coarsely chopped

Pop the popcorn. Heat the cream just below boiling point and pour popcorn in on top of it. Do not mix. Let sit there for 10 minutes to infuse. Strain cream through fine sieve and discard popcorn. Reheat cream (Add a bit more cream if it looks too little) and stir in chocolate until melted. can pop in microwave a few seconds to speed up melting process.

LINKING AT ADDICTED TO RECIPES

TACO NIGHT!!

GOTTA LOVE TACO NIGHT!!!!

TACO MEAT:
HEAT 1-2 T. OLIVE OIL. ADD 1 1/2 POUNDS GROUND BEEF AND BREAK UP WITH A WOODEN SPOON. ONCE BROWN, ADD ONE 28-OUNCE CAN CRUSHED TOMATOES, ONE 15-OZ CAN TOMATO SAUCE AND 1/2C. CHICKEN BROTH. ADD FROZEN ROASTED CORN. SEASON WITH SALT, PEPPER AND CHILI POWDER. SIMMER UNCOVERED UNTIL REDUCED AND THICK. SERVE WITH BLUE CORN CHIPS, SCALLIONS, RAW ONION AND SHREDDED CHEESE, AND....TACO SHELLS!

COTTON CANDY AND GLOW STICKS!!!

WRAP SOME COTTON CANDY AROUND A GLOW STICK AND LET YOUR KIDS HAVE A BLAST!!! THEY WILL ENJOY THIS IN A DARK ROOM, IN A TENT IN YOUR DEN OR WITH YOU IN THE BACKYARD AT NIGHT! PERFECT SUMMER FUN!

AUNT ARLENE'S FAMOUS OVERNIGHT FRENCH TOAST

THIS RECIPE CAN BE MADE WITH A CHALLAH BREAD OR IN A GF WAY----READ ON!


DO YOU REMEMBER WHEN I MADE THIS AMAZING GLUTEN FREE BREAD FROM THE REALLY GREAT FOOD COMPANY ? WELL, I THOUGHT I WOULD TAKE IT A STEP FARTHER AND TEST OUT MY AUNT ARLENE'S FAMOUS OVERNIGHT FRENCH TOAST RECIPE. THIS BREAD WAS PERFECT!!!! I AM SO HAPPY THAT MY HUBBY CAN NOW ENJOY ONE OF HIS LONG LOST GLUTEN FILLED FAVORITES THE GF WAY! THANK YOU REALLY GREAT FOOD COMPANY!!!! CHECK OUT THEIR OTHER PRODUCTS TOO:
SEE THEIR PANCAKES HERE
SEE THEIR BROWNIES HERE

AUNT ARLENE'S FAMOUS OVERNIGHT FRENCH TOAST

1 CHALLAH CUT INTO SMALL SLICES OR 1 LOAF GLUTEN FREE WHITE BREAD, SLICED FROM REALLY GREAT FOOD COMPANY MIX

GREASE A 12X16 COOKIE SHEET AND LAY BREAD FLAT IN ONE LAYER.

MAKE CUSTARD BY BEATING:
8 EGGS
1 1/2C. MILK
1 1/2C. HEAVY CREAM
4T. SUGAR
1T. VANILLA
DASH CINNAMON

POUR OVER BREAD, COVER AND REFRIGERATE OVERNIGHT. IN THE MORNING, TURN OVER THE SLICES. PREHEAT OVEN TO 350, DOT THE TOP OF BREAD SLICES WITH 2T. SOFT BUTTER AND BAKE UNCOVERED 45-60 MINUTES. SERVE WITH BERRIES, WHIPPED CREAM AND MAPLE SYRUP!

ROASTED TOMATOES

DID YOU KNOW THAT COOKED TOMATOES ARE EVEN HEALTHIER THAN RAW? COOKING TOMATOES BRINGS OUT THE LYCOPENE!!

SLICE TOMATOES, LAY ON NONSTICK FOIL LINED SHEET. DRIZZLE WITH OIL (MACADAMIA NUT OIL HAS A HUGH SMOKE POINT) AND SPRINKLE WITH SALT & PEPPER. ROAST AT 425 20-25 MINS. MMMMMMMM

JOLLY RANCHERS HOMEMADE LOLLIPOPS

THIS IS SUPER FUN TO MAKE FOR YOURSELF YOUR KIDS!!!!

SUPER SIMPLE! LAY 3 JOLLY RANCHERS NEXT TO EACH OTHER ON PARCHMENT LINED COOKIE SHEETS-SPACE FAR APART SO YOU'LL HAVE ROOM TO INSERT STICKS. BAKE AT 200 FOR 5-7 MINUTES, REMOVE AND INSERT LOLLI STICKS IMMEDIATELY. LET COOL.

PEANUT BUTTER CUP & DOVE RASPBERRY COOKIES

WANT THE RECIPE? I AM GUEST BLOGGING TODAY OVER AT THE LOVELY LADY BEHIND THE CURTAIN. COME ON OVER!

TRIPLE LAYER CHOCOLATE CAKE FILLED WITH OREO TRUFFLES & PEANUT BUTTER CUPS & FROSTED WITH WHIPPED CREAM AND A CHOCOLATE GLAZE

THIS JUST MIGHT BE THE MOST AMAZING CAKE I HAVE EVER EATEN IN MY ENTIRE LIFE....AND TRUST ME, I HAVE EATEN A LOTTTTTTTTTTTTTTTTTTTTTTTT OF CAKE!

MY FRIEND AND I HAD A BLAST MAKING THIS TOGETHER. SHE HAD THE GENIUS IDEA OF PUTTING OREO TRUFFLES ON THIS LAYER. CAN YOU SEE WHY WE ARE FRIENDS? OH YESSSSSS!
YOU KNOW I JUST HAD TO HAVE SOME PEANUT BUTTER CUPS IN THERE, TOO! WE LEFT THE MINIS WHOLE....LOVE THE LOOK!

THE INSIDE SHOT...A BIT MESSY, BUT IT WON'T MATTER! YOU WILL BE TOO BUSY SWOONING OVER HOW SCRUMPTIOUS THIS IS!

READY TO BAKE YOURS?



Prepare Oreo truffles a day ahead to lay on one layer. Click here for the Oreo Truffle Recipe. The other layer will be filled with mini Reese's pb cups, left whole. For easier cake slicing, you may prefer to chop them.

Make cakes:

I sprayed three 9 inch pans with pam, lined with parchment and pam again. preheat oven 350.

4 cups granulated sugar

1 cup coca powder

4 cups all-purpose flour

1 tablespoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon vanilla

1 cup (2 sticks) unsalted butter

1 cup canola or vegetable oil

2 cups water

4 large eggs

In a pot, melt the butter with the oil and water. In a mixer, combine sugar, cocoa, flour, soda, salt. Pour in the melted butter mixture. Add the eggs and buttermilk and mix until combined. Divide into 3 pans and bake approx 40 minutes.

Whipped Cream Filling and Frosting

4 cups chilled whipping (heavy) cream

1¼ cups confectioner's (powdered) sugar

Beat cream to soft peaks. Stir in the sugar and beat until stiff.

Chocolate Glaze:

4 ounces bittersweet chocolate chips

½ cup heavy cream

¼ cup Lyle's Golden syrup

2 teaspoons pure vanilla extract

1. Place the chopped chocolate in a medium bowl. Set aside.
   
   
2. In a pot, heat the cream until it is hot. Pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
   
   
3. Pour the chocolate mixture into a large pyrex measuring cup for pouring.

assembly: cake, frosting, truffle, more frosting, CHILL, then cake, frosting, pb cups, cake, and frost it all-then pour ganache all over the top and let it drip! fun!
RECIPE ADAPTED FROM THE PASTRY QUEEN...BUY HER BOOK HERE!
LINKING AT LADY BEHIND THE CURTAIN
LINKING AT BRU CREW
LINKING AT FOODIE FRIENDS FRIDAY
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