FIND OUT MY YOUNGEST CHEF'S FAVORITE BAKING INGREDIENT!

HIS FAVORITE BAKING INGREDIENT? A NICE, BIG BAR OF GHIRARDELLI BITTERSWEET CHOCOLATE! KID'S GOT GOOD TASTE!  A UNIQUE BROWNIE RECIPE COMING THIS WEEK!

BEST SAVORY MEALS FROM 2012

FAMOUS FETTUCCINE PIE

DIVER SEA SCALLOPS IN CARAMELIZED ORANGE SAUCE

CHICKEN COQ AU VIN

AMAZING LASAGNA

SPECTACULAR SHRIMP SALAD

SALMON STUFFED W/SHRIMP & CAPERS

CLAM SAUCE

CHILEAN SEA BASS

FAST & DELICIOUS PASTA SAUCE

PIZZA TOPPED WITH SAUSAGE, ONIONS & CHEESE

ROSEMARY & LEMON CHICKEN W/PEANUT DIPPING SAUCE

MAPLE SYRUP CHICKEN

GLUTEN FREE HOMEMADE PASTA

CHICKEN IN A COGNAC CREAM SAUCE

LOBSTER SALAD

OLIVE CHICKEN

PARSLEY & GARLIC CHICKEN

BACON & GUACAMOLE SALMON

SIMPLE SALMON

CHILI 'N CHIPS

FILET IN COGNAC SAUCE

TACOS

HUBBY'S SPECIALTY SALAD

COQ AU VIN CHICKEN VERSION 1

BRACIOLE STYLE MEATLOAF

HOMEMADE PESTO W/SAUSAGE & CASHEWS

SHRIMP SCAMPI

CHICKEN & BROCCOLI STIR FRY

FLOURLESS, TRIPLE LAYER, HOT CHOCOLATE CAKE WITH HOMEMADE MARSHMALLOWS & CRUSHED BUTTERFINGERS

NO, IT'S NOT REALLY HOT BUT RATHER, RESEMBLES HOT CHOCOLATE WITH THE PILED UP HOMEMADE MARSHMALLOWS ON TOP!  IT'S EVEN GLUTEN FREE!!!

I MADE THE FOLLOWING RECIPE THREE TIMES TO END UP WITH 3 FLOURLESS CAKE LAYERS.
BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. LINE 8 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

FROSTING: (TRIPLE THIS RECIPE TO COVER CAKE)
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA

CLICK HERE FOR HOMEMADE MARSHMALLOW RECIPE

TO ASSEMBLE, CHILL THE FLOURLESS CAKES.  LAYER THEM WITH A LAYER OF RASPBERRY JAM AND FROSTING BETWEEN EACH LAYER.  COVER ENTIRE OUTSIDE WITH FROSTING AND LAY MARSHMALLOWS ON THE TOP.  COAT SIDES AND PLATTER IN CRUSHED BUTTERFINGERS!!!!  DUST TOP WITH COCOA POWDER!

MY BEST GLUTEN FREE CAKES FROM 2012

CLICK EACH LINK BELOW FOR THE RECIPES!
 
STRAWBERRY MERINGUE

TRIPLE CHOCOLATE CAKE & CHEESECAKE WITH WHIPPED FUDGE FILLING, CHOCOLATE BUTTERCREAM FROSTING AND TOPPED WITH CARAMEL MARSHMALLOW TOFFEE COOKIES DIPPED IN CHOCOLATE WITH A WHITE CHOCOLATE DECORATION!

 EXTREME OREO CHEESECAKE

GLUTEN FREE CARAMEL APPLE TOFFEE CHEESECAKE

 FLOURLESS CHOCOLATE CAKE

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

 QUADRUPLE LAYER CHOCOLATE RASPBERRY CAKE & CHEESECAKE TOPPED WITH CHOCOLATE GANACHE FROSTNG & WHITE CHOCOLATE RASPBERRY BARS

 CHEESECAKE WITH CARAMEL & CHOCOLATE

 CRUSTLESS CHEESECAKE W/SALTED CARAMEL

 SIMPLE FLOURLESS CAKE

CARAMEL PB CUP CHEESECAKE

6 LAYER TOBLERONE CAKE

REESE'S OVERLOAD CAKE

QUARDRUPLE LAYER PB CUP CAKE

"OREO "TRIPLE LAYER CAKE

 

CHICKEN COQ AU VIN-AMAZZZZING!!!!!

 

 

MY HUBBY DECLARED THIS DINNER A 10!!!!!!!

8 OUNCES DICED PANCETTA

ONE  3-LB CHICKEN, CUT IN 8 PIECES

OLIVE OIL

1 LB CARROTS, CUT INTO 1 INCH PIECES

2 ONIONS SLICED

2 GARLIC CLOVES, MINCED

2T. BRANDY

1 1/2C. RED WINE (HALF A BOTTLE)

1C. CHICKEN BROTH

1 BUNCH FRESH THYME

2T. BUTTER

8 OUNCES MUSHROOMS, SLICED

1 TABLESPOON HEAVY CREAM

COOK PANCETTA IN OLIVE OIL UNTIL BROWN 8-10 MINS. REMOVE PANCETTA TO A PLATE.  DRY THE CHICKEN AND ADD  TO THE PAN IN BATCHES BROWNING BOTH SIDES.  REMOVE TO THE PANCETTA PLATE.  ADD ONIONS AND CARROTS, SALT AND PEPPER AND COOK 10-12 MINS UNTIL ONIONS BROWN ON MEDIUM.  ADD GARLIC AND COOK 1 MORE MINUTE.  ADD THE COGNAC AND TURN TO HIGH TO BURN IT OFF. RETURN THE CHICKEN, VEGGIES AND PANCETTA TO THE POT.  ADD THE WINE AND BROTH.  ADD THYME.   LOWER TO A SIMMER,  COVER AND COOK 45 MINUTES.  REMOVE COVER AND COOK PARTIALLY COVERED ANOTHER 30 MINS AT A LOW SIMMER.  WHILE IT'S COOKING, SAUTEE THE MUSHROOMS ON THE BUTTER IN A PAN AND ADD THEM TO THE POT.  AD 1 T. HEAVY CREAM AND CHECK FOR SALT AND PEPPER.  SERVE OVER NOODLES OR RICE!

ADAPTED FROM INA!

MY TOP 20 REESE'S PEANUT BUTTER CUP RECIPES FROM 2012

GLUTEN FREE GRAHAMS, PB CUPS & MARSHMALLOWS!!!

REESE'S TREES & GRAHAM CRACKERS DIPPED IN CHOCOLATE

WHITE REESE'S CAKES

BROWNIE STUFFED WITH A HALF POUND REESE'S!

TRUFFLES STUFFED WITH PEANUT BUTTER CUPS

HALF POUND REESE'S S'MORES

REESE'S CHEESECAKE BARS

REESE'S APPLES

REESE'S CREAM PUFFS

FLOURLESS PEANUT BUTTER CUP COOKIES

PEANUT BUTTER CUP & REESE'S PIECES COOKIES

RASPBERRY PEANUT BUTTER CUP COOKIES

CRAZY MIX PEANUT BUTTER CUP COOKIES

PEANUT BUTTER CUP SANDWICH COOKIE

OREO PEANUT BUTTER CUP COOKIE SANDWICHES

PEANUT BUTTER CUP BROWNIE MOUSSE TOWER

PEANUT BUTTER CUP CUPCAKES

PEANUT BUTTER CUP PRETZEL & BUTTERFINGER BARS

TUXEDO CAKE STUFFED WITH PEANUT BUTTER CUPS

REESE'S OVERLOAD CAKE

GENIUS M & M IDEA

MY FACEBOOK READER,  PAT STILLER,  HAD THE BEST IDEA!  I HAD MENTIONED STOCKING UP ON POST CHRISTMAS CANDY AT SALE PRICES.  SHE SUGGESTED BUYING THE RED/GREEN M & M'S, SORTING THEM BY COLOR AND USING THE RED FOR VALENTINE'S DAY AND THE GREEN FOR ST. PATRICKS' DAY! GENIUS!  SO, HERE IS JADEN EXECUTING THIS FABULOUS IDEA!  THANKS PAT & THANKS JADEN!

PART 2!  TODAY  TARGET HAD AN EVEN BIGGER CANDY SALE-HOW COULD I RESIST THE PRETZEL M&M'S.  BACK TO THE SORTING TABLE FOR JADEN! HAHAHA

MY 5 MOST POPLUAR RECIPES IN 2012-MOST CLICKS!!!

#1 VIEWED .......  ROLO CHEESECAKE BARS
 

#2......BILLIONAIRE BARS

#3.......HOMEMADE TWIX BARS

#4...PEANUT BUTTER CUP CREAM PUFFS

#5 ......BUCKLE YOUR SEATBELT BARS

CARAMEL & CHOCOLATE DIPPED GRAHAM CRACKERS!!!

THIS RECTANGLE SHAPED ONE IS GLUTEN FREE. I USED THESE GF CRACKERS BY KINNIKINNICK

START BY MAKING YOUR HOMEMADE CARAMEL. CLICK HERE FOR THE RECIPE!  CHILL CARAMEL UNTIL COLD AND FIRM.  LAY GRAHAMS ON A SILPAT LINED PAN.  USE A SPREADER TO ADD A THICK LAYER OF CARAMEL ON TOP OF THE GRAHAM.  SPREAD TO ALL CORNERS AND PLACE TRAY IN THE FREEZER UNTIL COLD.  MELT CHOCOLATE OF YOUR CHOICE.  DIP ENTIRE GRAHAM AND LAY ON THE SILPAT OR ON WAX PAPER AND CHILL UNTIL SET.  ADD AN ADDITIONAL CHOCOLATE DRIZZLE, IF DESIRED!

NEED A FASTER CHEAT? MELT KRAFT CARAMELS WITH A SPLASH OF CREAM IN THE MICROWAVE AND USE INSTEAD OF HOMEMADE CARAMEL.

2013 MARSHMALLOW POPS!

 

THREAD SOME MARSHMALLOWS ON A CUTE STRAW OR STICK.  DIP IT IN METED CHOCOLATE.  LET SET ON WAX PAPER.  ADD SOME CHOCOLATE DETAILS AND SPRINKLES! VOILA!

PECAN TURTLE CLUSTERS

LAY 2 PECANS ON PARCHMENT AND PLACE A CARAMEL ON TOP.  BAKE AT 325 UNTIL JUST STARTING TO MELT, A FEW MINUTES.  REMOVE AND COOL.  DIP BOTTOMS IN CHOCOLATE AND DRIZZLE MORE ON TOP!

CANNNNNNNDY

STOCK UP ON POST CHRISTMAS "ON SALE" CANDY FOR FUTURE BAKING!

AWESOME GF PASTA!

GF PASTA RECIPE-EXCELLENT!

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!
RECIPE BY HUGS & COOKIES XOXO

AWESOME & SIMPLE SALAD

I STARTED WITH SPINACH, FRENCH WALNUT OIL AND APPLE BALSAMIC VINEGAR.

I ADDED:
DRIED BLUEBERRIES
DRIED CRANBERRIES
SLICED ONIONS
APPLE SLICES
OLIVES
SALT, PEPPER
PARMESAN CHEESE AND THE BEST PART?  
CANDIED NUTS! CLICK HERE FOR THE RECIPE!!!

MAKE THESE AT YOUR OWN RISK....YOU MAY END UP EATING THE WHOLE BATCH!!!

 

1.  HEAT 4 TABLESPOONS BUTTER IN A LARGE PAN UNTIL MELTED.
2.  WHISK IN A COMBINED MIXTURE OF 2T. BROWN SUGAR, 2T. WATER AND A TINY SPLASH OF PURE MAPLE SYRUP (OPTIONAL). BRING TO A BOIL.
3.  POUR IN 2 CUPS OF NUTS (I USED A COMBO OF PECANS, CASHEWS AND ALMONDS)
COOK 2 MINUTES STIRRING UNTIL WELL COATED.
4.  USING A SLOTTED SPOON, TRANSFER THE NUTS TO A LARGE BOWL FILLED WITH 2C. SUGAR AND 1 TSP. CINNAMON. MIX WELL.
5.  LAY NUTS ON A NONSTICK FOIL LINED SHEET IN ONE LAYER.   
6.  BAKE AT 300 FOR 30 MINUTES STIRRING AFTER 15 MINUTES.  LET COOL COMPLETELY!
ADAPTED FROM LOVECOOKEAT.COM

TRIPLE CHOCOLATE CAKE & CHEESECAKE WITH WHIPPED FUDGE FILLING, CHOCOLATE BUTTERCREAM FROSTING AND TOPPED WITH CARAMEL MARSHMALLOW TOFFEE COOKIES DIPPED IN CHOCOLATE WITH A WHITE CHOCOLATE DECORATION!

INSTEAD OF WEIGHING THIS CAKE I AM CALLING IT THE 12 HOUR CAKE! LOL  IT WAS A LOT OF WORK BUT WELL WORTH IT!!!! 100% DELICIOUS!!!!!

FOR THE CHOCOLATE CAKE I USED THIS RECIPE BUT SUBSTITUTED BETTER BATTER FLOUR FOR THE ALL PURPOSE TO MAKE IT GLUTEN FREE. 
this cake layer  adapted from Chow
For the chocolate cake:
1 3/4 cups all-purpose flour, plus more as needed
1 teaspoon baking soda
3/4 teaspoon fine salt
2/3 cup Dutch-process cocoa powder
2/3 cup boiling water
2/3 cup whole milk, at room temperature
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature 

1. Heat the oven to 350°F and line three 8 inch pans with nonstick foil.
2. Whisk together the measured flour, baking soda, and salt in a medium bowl
3. Whisk together the cocoa and boiling water in a small bowl until combined. Slowly whisk in the milk; set aside.
4. Beat butter until fluffy.   Add the sugar and vanilla and continue to beat.
5. Add the eggs 1 at a time.
6. Add a flour alternating with cocoa mis and ending with flour. 
7. Divide the batter evenly between the prepared pans. Bake them 30-35 mins until done.
8. Cool and place into freezer.

 
For the chocolate cheesecake:
Crustless Cheesecake portion:

1 stick softened butter

1/2 cup granulated sugar

2- 8 oz packages cream cheese, softened

1 1/2 oz. package cook and serve vanilla pudding

2 eggs

1 tsp baking powder 5 1/2 ounces milk chocolate chips, melted
1/2c. dark chocolate chips, melted


Preheat oven to 325 degrees. Grease ONE 8" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. 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 in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

For the whipped fudge filling:

• 8 ounces bittersweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1/3 cup light corn syrup 
• microwave chocolate and corn syrup until hot.  Pour over chocolate and stir until smooth.  chill in fridge uncovered 45-60 minutes.  Remove and whip in mixer 2 minutes. immediately assemble spreading generously between the cake and cheesecake layer.

  For the milk chocolate buttercream:

• 6 ounces milk chocolate, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 1/2 cups powdered sugar
• Microwave the 2 chocolates until melted.
• Beat the butter about 3 minutes.
• Add the milk.  Pour in the chocolate until completely incorporated. Add the vanilla and salt and mix until incorporated.
• On low, add the powdered sugar until it’s incorporated and the mixture is creamy.  Frost top and sides of cake. 
•  
• For the white chocolate design, pipe melted bakers chocolate on wax paper, chill and peel off-carefully adhere to the sides!
• Click here for the cookies I placed on top!

CARAMEL MARSHMALLOW TOFFEE SHORTBREAD COOKIES DIPPED IN DARK CHOCOLATE!!!!!

FIRST, I STARTED WITH THESE COOKIES. I USED BETTER BATTER GLUTEN FREE FLOUR TO MAKE THEM GLUTEN FREE. 
HERE IS THE REGULAR FLOUR VERSION:
BEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR 

PLACE IN A PASTRY BAG AND PIPE CIRCLES. (or pipe oval shapes) SPRINKLE ON TOFFEE BITS.  BAKE AT 350 FOR ABOUT 10 MINUTES.

Marshmallow Filling

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites, room temperature

In a medium saucepan, combine the water, corn syrup, and sugar.  Bring to a boil and use a candy thermometer until you hit 235 degrees.  Pour the gelatin over the cold water and let it dissolve. Remove the syrup from the heat and add the gelatin. Stir.  Whip the whites to soft peaks form and pour the syrup into the whites. Transfer to a pastry bag and pipe a round corcle on each cookie. Add a drop of caramel in the center and pipe more marshmallow on top to enclose it.  Click here for my caramel recipe.

Once piped, place in the freezer to chill.  Melt Ghirardelli dark chips and dip each cookie upside down into the chocolate.  Let set on wax paper until set. 

Cookie inspired by Bakers Royale 

MY YUM YUM TREE

MERRY CHRISTMAS!

LOVING THE GLASS BOWL! ABOUT TO ADD MELTED CHOCOLATE TO THIS CHEESECAKE BATTER! ♥ MERRY CHRISTMAS! ♥