FINGERLING POTATOES WITH SCALLIONS & DILL

Ingredients

• 2 tablespoons unsalted butter
• 1 1/4 pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons chopped fresh dill
• Chopped scallions

Directions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 30 minutes-40 mins, until the potatoes are just tender.  From time to time, shake the pot without removing the lid. Turn off the heat and allow the potatoes to steam for another 5 minutes.  Toss with the dill & scallions.

adapted from Ina Garten

CHICKEN COQ AU VIN THAT IS TO DIE FOR

Coq au Vin

• 3 lb chicken parts
• 1 Avacado oil or EVOO
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped garlic
• 4 medium carrots, halved diagonally
• 1 cup dry white wine
• 1/4 cup heavy cream 
• chopped scallions

1. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
2. Add leeks, garlic, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
3. Cover pot and lower to a slow simmer.  Cook covered 2-3 hours. 
4. Stir heavy cream into chicken mixture. Season with salt and pepper. Top with chopped scallions.

CARAMEL APPLE MILKYWAY CHEESECAKE BARS WITH DARK CHOCOLATE GANACHE

GRAB SOME OF THE NEW CARAMEL APPLE MILKYWAY BARS FROM TARGET AND LET'S GET BAKING! CHEESECAKE LOVERS BEWARE!!!!!!!!

CRUST:
1 STICK BUTTER
1/2C. SUGAR
1 1/2C. GRAHAM CRACKER CRUMBS
MELT THE BUTTER IN THE MICROWAVE IN A BOWL.  STIR IN SUGAR AND CRUMBS.  LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN.  BAKE ABOUT 9 MINS AT 350 AND LET COOL

CHEESECAKE:
8 OUNCES CREAM CHEESE
1 EGG
1 TSP. VANILLA
1/2C. SUGAR
2 T. FLOUR
20 MINI CARAMEL APPLE MILKYWAY CANDIES, CHOPPED INTO QUARTERS
ELECTRIC MIX CREAM CHEESE AND SUGAR.  ADD EGG AND VANILLA.  ADD FLOUR.  FOLD IN CANDIES AND POUR ONTO CRUST. BAKE 30 MINUTES AT 350.  LET COOL AND CHILL BEFORE GLAZING.

GLAZE:
2/3C. BITTERSWEET GHIRARDELLI CHIPS
2 TABLESPOONS HEAVY CREAM
1/4C. CONFECTIONER'S SUGAR, SIFTED
2 TABLESPOONS HOT WATER
MICROWAVE CHIPS AND CREAM UNTIL MELTY.  STIR.  ADD SUGAR AND WATER AND POUR OVER CHEESECAKE.  SERVE IMMEDIATELY OR CHILL TO LET IT SET UP.

LINKING AT LEMON SUGAR
LINKING AT CHEF IN TRAINING 

CARAMEL APPLE MILKYWAYS

I WAS SO EXCITED TO FIND THESE AT TARGET TODAY!!!! BAKING WITH THEM RIGHT NOW! YUP! RECIPE COMING TO YOU SOON.  TOMORROW SOUND GOOD?

CHOCOLATE DIPPED PRETZELS TOPPED WITH JELLY RINGS

THESE ARE FOR THE DIE HARD JELLY RING LOVERS!  DIP PRETZELS IN DARK CHOCOLATE AND TOP WITH CHOPPED JELLY RINGS!

MARSHMALLOW POPS ROCK!

 I LOVE MARSHMALLOW POPS!  EASILY ADAPTED TO ANY OCCASION AND GUARANTEED TO MAKE OTHERS SMILE! SIMPLE SKEWER 2-3 MARSHMALLOWS ON A STRAW OR CANDY STICK.

 DIP IN THE CHOCOLATE OF YOUR CHOICE!

 DRIZZLE WITH ASSORTED COLORS.  ADD CANDIES AND SPRINKLES.

 TIME TO WRAP!

THICK & CHEWY CHOCOLATE CHIP COOKIES

I have a new favorite chocolate chip cookie recipe and now....so do YOU!

 

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TABLESPOON butter
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips 
Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the 3 dry ingredients.  Fold in all of the chocolate chips. 

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Drop dough by tablespoons on to the sheet and bake 11-13 minutes.   Eat immediately Cool on  sheets.

CARAMEL APPLE PIE BARS

Don't feel like rolling dough for an apple pie? No worries......this is right up there with apple pie!! 

Caramel Apple Pie Bars

1 stick (4 ounces) butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 cup flour (I used Cup4Cup GF flour)
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt  
1 1/2 large apples, peeled and chopped into small bite-sized chunks
2 ounces caramel bits (or 10 kraft caramels) microwaved in a bowl with 1 Tablespoon heavy cream.

Preheat oven to 350º. Line 8 x 8 inch pan with nonstick foil.

Cream butter and sugars.  Add egg. Add dry ingredients.  Stir in apples. Pour half in pan and add caramel layer.  Top with rest of batter and spread the best you can, I swirled some of it.

Spread into prepared pan and bake for about 25-30 minutes.

Inspired by Lizzy at Thatskinnychickcanbake

CARAMEL APPLE TREAT

RECIPE COMING SOON!!!

APPLE PIE WITH WHIPPED CREAM & ICE CREAM

 

YOU CAN IMAGINE HOW EXCITED I WAS WHEN I RECEIVED A GLUTEN FREE PIE CRUST MIX FROM THE REALLY GREAT FOOD COMPANY!  I HAD ALREADY TRIED THEIR PANCAKES HERE, AND THEIR BROWNIES HERE.  I JUST KNEW WE WERE IN A FOR A TREAT!  THIS PIE CRUST BAKED UP BEAUTIFULLY AND IT WAS QUICK AND EASY TO WORK WITH!!! A MUST TRY IF YOU ARE LIVING GLUTEN FREE!  HERE IS THE FILLING RECIPE I USED... 

5 CUPS SLICED & PEELED APPLES
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA ICE CREAM AND WHIPPED CREAM!

LOOKING FOR MY HOMEMADE GF CRUST INSTEAD? CLICK HERE 

NOT GLUTEN FREE? HERE IS MY FAVORITE REGULAR PIE CRUST RECIPE:

CRUST:

• 12 tablespoons (1 1/2 sticks) very cold butter
  
• 3 cups flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold crisco
• 6 to 8 tablespoons (about 1/2 cup) ice water
• 
  

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

BUCKLE YOUR SEATBELT (THEY'RE THAT GOOD) BARS!

CHOP THOSE PEANUT BUTTER CUPS.... AND CHECK OUT THAT CHOCOLATE RIVER!!!!

SUPER EASY AND SUPER DELICIOUS
1 ROLL PILLSBURY SUGAR COOKIE DOUGH -16 OZ.
1C. CRUSHED PRETZELS
3C. MINI PEANUT BUTTER CUPS, HALVED
10 CARAMELS PLUS 1 T. HEAVY CREAM (OR HALF & HALF)
1/2C. CHOCOLATE CHIPS, MELTED TO DRIZZLE ON THE TOP WHEN COOL
SEA SALT FOR SPRINKLING

PREHEAT OVEN TO 350 AND LINE 8X8 PAN WITH NONSTICK FOIL.

PRESS HALF THE COOKIE DOUGH IN PAN.  TOP WITH CRUSHED PRETZELS.  TOP WITH HALVED PEANUT BUTTER CUPS.  IN THE MICROWAVE, MELT 1 TABLESPOON HEAVY CREAM AND 10 CARAMELS. POUR OVER THE PB CUPS AND PRETZELS.  CRUMBLE REST OF COOKIE DOUGH ON THE TO.  BAKE 30-35 MINUTES.  COOL.  CUT INTO SQUARES, DRIZZLE WITH MELTED CHOCOLATE CHIPS AND SPRINKLE WITH SEA SALT.  

LINKING AT LADY BEHIND THE CURTAIN
LINKING AT ADDICTED TO RECIPES 
RECIPE ADAPTED FROM PICKY PALATE

ORANGE ICE POPS

ICE POPS...ORANGE ICE POPS IS ALL I'VE GOT TODAY. MY LITTLE MAN HAD HIS TONSILS OUT AND ADENOIDS SO THIS IS OUR WORLD OF ICES. SEND SOME HAPPY VIBES FOR MY BRAVE GUY

PEANUT BUTTER, CHOCOLATE CHIP, BROWNED BUTER & SEA SALT COOKIES

Recipe Time!

• 1 cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt, plus more for sprinkling
• ½ cup plus 1 Tablespoon butter, room temp
• 1 cup Skippy peanut butter
• ¾ cup dark brown sugar
• ½ cup granulated sugar
• 1 tablespoon honey
• 1 egg
• 1 teaspoon vanilla extract
• 1½ cups chocolate chips (THIS TIME I USED EQUAL PARTS MILK CHIPS, SEMI SWEET AND DARK CHIPS-Next time, I will try mini chocolate chips)

Instructions

1. Melt butter in a saucepan over medium whisking constantly.  Once the butter begins to brown and smell nutty, remove from heat and cool.
2. Beat the brown butter and peanut butter together.  Add the sugars.  Beat in the egg, honey, & vanilla.  Add the dry ingredients on low. Fold in the chocolate chips. Chill dough 30 minutes.
3. Preheat oven to 350 degrees F.
4. Scoop tablespoons of dough onto parchment lined sheets.  Use a fork to lightly make criss-cross design. Sprinkle with sea salt.
5. Bake for 11-13 minutes-don't over bake.  Let cool on cookie sheet. 
6. RECIPE ADAPTED FROM AMBITIOUS KITCHEN

"SPRINKLE-ICIOUS" 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!

RASPBERRY DOVE CANDIES & PEANUT BUTTER CUP MINI MUFFIN COOKIES

FAST VERSION? USE PILLSBURY DOUGH-ADD PB CUPS AND CHOPPED RASPBERRY DOVE CANDIES-PUSH INTO PANS AND BAKE!  OR TRY THE HOMEMADE RECIPE......

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 325 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!
Melt the butter and peanut butter in a microwave safe bowl until mostly melted. Remove from microwave and stir until smooth. Beat in the sugars. Add the egg, yolk and vanilla until combined. Add flour, baking soda and salt. Fold in the chocolate chips, pb cups and raspberry candies.
FILL MINI BRIOCHE CUPS AND BAKE 12-15 MINS

WHITE CHOCOLATE DRIED CRANBERRY COOKIES

3 cups flour

1 tsp. baking soda

3/4 tsp. salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

3/4 cup sugar

2 large eggs

1 tbsp. vanilla extract

1 cup dried cranberries

1 cup white chocolate chips


Directions:

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries & white chocolate chips.

Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. Bake cookies until just golden, about 9-11 minutes. Cool on sheets.

Recipe adapted from Epicurious.

CALLING ALL FANS OF COOKIE BUTTER AND BISCOFF SPREAD

TRY TAKING 2 BISCOFF COOKIES (I HAVE SEEN THEM SOLD IN WALGREENS) AND FILLING THEM WITH COOKIE BUTTER OR BISCOFF SPREAD AND THEN.......WAIT FOR IT......

DIP THE WHOLE THING IN MELTED CHOCOLATE! MILK CHOCOLATE, DARK CHOCOLATE.....WHATEVER YOU LOVE!!!!!! THAT'S ALL YOU NEED TO DO TO MAKE THESE!! LET SET ON WAX PAPER AND THEN DIG IN SHARE WITH YOUR LOVED ONES!

 ADD SOME CUTE DECORATIONS, TOO AND THANK SOME ONE FOR "BEE-ING THERE" FOR YOU!!!

 YUM!!!

USE AN ICE CREAM SCOOPER TO MAKE MEATBALLS!

EVEN A TWO YEAR OLD CAN MAKE PERFECT MEATBALLS WITH AN ICE CREAM SCOOPER!  This is not the large size ice cream scooper-more the size used for cookie dough scoops!  No exact measurements for this. We just combined: 
1 pound ground meat
1 egg
grated parmesan cheese
bread crumbs (we use gf), 
salt, pepper, 
1 minced garlic clove.  

Scoop with an ice cream scooper and drop into your favorite sauce cooking on the stove.  I usually cook it for 60- 90 mins.

RAINBOW COOKIE FLOURLESS CHOCOLATE CAKE & CHEESECAKE.... FROSTED WITH RASPBERRY BUTTER CREAM

LOVE RAINBOW COOKIES? THIS CAKE IS FOR YOU!


CLICK HERE FOR THE RECIPE FOR THE RAINBOW COOKIES

(I MADE THIS CAKE GLUTEN FREE SIMPLY BY USING CUP 4 CUP FLOUR IN MY RAINBOW COOKIES.  EVERYTHING ELSE IS NATURALLY GF!)

MAKE ONE CHEESECAKE LAYER.  LINE A 9-INCH CAKE PAN WITH NONSTICK FOIL AND PREHEAT OVEN TO 325 degrees.
1 stick (8 TABLESPOONS) softened butter
1/2 cup granulated sugar
TWO- 8 oz packages cream cheese, softened 
1 1/2 ounces of a package of cook and serve vanilla pudding
2 eggs
1 tsp baking powder

Cream butter and sugar in a mixer.  Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.  Pour into the pan. Smooth batter with offset spatula and bake for about 55 minutes.  Put it directly into the freezer.



MAKE TWO  9-INCH FLOURLESS CHOCOLATE CAKES
PREHEAT OVEN TO 375. LINE TWO 9" PANS WITH NONSTICK FOIL.
 
IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER (16 TABLESPOONS)

ONCE MELTED, REMOVE FROM HEAT AND ADD:
 1 1/2 C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN 2 PANS. BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND PLACE IN THE FREEZER.

MAKE RASPBERRY BUTTER CREAM

• 1 CUP BUTTER , at room temperature
• 6 CUPS CONFECTIONER'S SUGAR
• 1/2 cup seedless raspberry jam
• MILK-add  a few Tablespoons at a time
• PINK food coloring

Directions: 

BEAT BUTTER AND JAM.  

ADD POWDERED SUGAR UNTIL DESIRED CONSISTENCY.

 SLOWLY ADD MILK UNTIL THE RIGHT THICKNESS FOR YOU!  

ADD PINK FOOD COLORING, IF DESIRED.  

Assembly!!! Lay a frozen chocolate cake on your plate. Cover with frosting. Top with a frozen cheesecake and frosting.  Add your last chocolate cake and coat entire cake with frosting. Decorate the sides with sprinkles and top the cake with rainbow cookies!

1. 
   

FLOURLESS PEANUT PUTTER CUP BROWNIE COOKIES-GLUTEN FREE TOO!

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!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!

THIS MONTH, I RECEIVED CREATIVE KITCHEN!

AS SOON AS I SAW A GF RECIPE I KNEW IT WAS FOR ME.....AND FOR MY HUBBY!  BEING A PEANUT BUTTER CUP LOVER, I DECIDED TO ADD A MINI PB CUP IN THE CENTER OF EACH ONE DURING THE LAST 2 MINUTES OF BAKING TIME! THANKS FOR THIS RECIPE DENISE!

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened Dutch-processed cocoa powder
• 1/4 tsp sea salt
• 3 large egg whites, at room temperature
• 1 Tbsp pure vanilla extract
• 2 cups semi-sweet chocolate chips (I USED MINI PB CUPS INSTEAD AND ADDED THEM IN FOR THE LAST 2 MINS OF BAKING TIME.)

Instructions

1. Preheat oven to 350.
2. In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Add in vanilla. Whisk in egg whites until just moistened. Add in chocolate chips.
3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.
4. Bake for 14 minutes or until tops are glossy and lightly cracked.

Notes

These cookies are considered “gluten-free” if using gluten free chocolate chips.