Want a bite?
Top it off with lots of shredded mozzarella & provolone cheese, scallions, pine nuts!
Roll it all up carefully using the parchment to help you! Drizzle with EVOO and lay on a baking sheet!
Thursday, May 31, 2012
BRACIOLE STYLE MEATLOAF!!!
Top it off with lots of shredded mozzarella & provolone cheese, scallions, pine nuts!
Roll it all up carefully using the parchment to help you! Drizzle with EVOO and lay on a baking sheet!
Wednesday, May 30, 2012
SALTED CARAMEL BARS
GRAHAM CRACKER CRUST....HOMEMADE SALTED CARAMEL....THICK CHOCOLATE GANACHE AND TOFFEE BITS ON TOP!!! CAN EASILY BE MADE GLUTEN FREE,TOO!!!CRUST: STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL. BAKE AT 350 FOR 7-10 MINUTES AND COOL.
1 1/2 cups of graham cracker crumbs (OR USE GF GRAHAM CRUMBS)
1/2 cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)
TOP COOLED CRUST WITH APPROX. 1 CUP SALTED CARAMEL. CLICK HERE FOR THE CARAMEL RECIPE.
MELT 1 BAG OF CHOCOLATE CHIPS WITH A SPLASH OF HEAVY CREAM AND POUR ON TOP. SPRINKLE WITH TOFFEE BITS! LET CHILL UNTIL FIRM. CUT! THESE STORE WELL IN THE FREEZER.
LINKING AT DWELL ON JOY
Tuesday, May 29, 2012
VANILLA BEAN ICE CREAM & HOMEMADE HOT FUDGE!
HOMEMADE VANILLA BEAN ICE CREAM...RECIPE BY INA!!!!!!!
HEAT IN A POT:
- 3 cups HEAVY CREAM
- 2/3 cups sugar
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1 vanilla bean (I USED 1 T. VANILLA BEAN PASTE INSTEAD)
Directions
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Cover, and chill overnight. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
HOMEMADE HOT FUDGE:
Ingredients
4 ounces semi-sweet chocolate chips
2 T. butter
one 14-ounce can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla extract
Dash salt
Directions
Melt everything over low heat until smooth and thick about 5 mins. Serve warm over ice cream! Refrigerate leftovers.....if you have any! lol
recipe adapted from the nestle site
Ingredients
4 ounces semi-sweet chocolate chips
2 T. butter
one 14-ounce can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla extract
Dash salt
Directions
Melt everything over low heat until smooth and thick about 5 mins. Serve warm over ice cream! Refrigerate leftovers.....if you have any! lol
recipe adapted from the nestle site
Monday, May 28, 2012
MEMORIAL DAY
DOUBLE THE PLEASURE WITH TWO PRETZELS STUCK TOGETHER WITH CHOCOLATE & SPRINKLES!
CHECK OUT THE MINI PRETZEL ROD VERSION!! CUTE!
Melt chocolate of your choice in the microwave! Classens or Merckens work best for this. Hold 2 pretzels together, dip and lay on wax paper. Top with sprinkles and let set up in the fridge! Easy!
CHECK OUT THE MINI PRETZEL ROD VERSION!! CUTE!
Melt chocolate of your choice in the microwave! Classens or Merckens work best for this. Hold 2 pretzels together, dip and lay on wax paper. Top with sprinkles and let set up in the fridge! Easy!
Sunday, May 27, 2012
RICE KRISPY TREAT POPS!!!
RICE KRISPY TREATS GET A DELICIOUS MAKEOVER TODAY!!!THEY ARE EACH DIPPED IN CHOCOLATE FIRST AND THEN TOPPED WITH GOODIES LIKE THESE RAINBOW CHIPS...
OR MY FAVE...MINI PEANUT BUTTER CUPS!!!!
OR MINI MARSHMALLOWS!!!!
WHICH WOULD YOU LIKE TO NIBBLE ON?
Saturday, May 26, 2012
Friday, May 25, 2012
HAPPY GLUTEN FREE FRIDAY!!!
LUCKY ME RECEIVED SOME SAMPLES FROM BETTER BATTER!!!!
THIS IS THEIR YELLOW CAKE TOPPED WITH A DELICIOUS HOMEMADE CHOCOLATE FROSTING!!!!
FROSTING RECIPE:
FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA
Thursday, May 24, 2012
COOKIE HEAVEN
BUTTER COOKIES STUFFED WITH JAM, DIPPED IN CHOCOLATE AND SPRINKLES? YES!!!!!!!!!!!
FIRST, I HAND PIPED SOME BUTTER COOKIES.
MADE SOME OBLONG BAKERY SHAPED ONES, TOO AND STUFFED THESE WITH JAM!
GET YOUR MELTED CHOCOLATE READY!!! MMMMM!!! NO LICKING THE SPOON JUST YET!
POUR OUT SOME SPRINKLES!!! DON'T THEY MAKE YOU SMILE?
DIP AWAY!!!!
I PIPED SOME FUNKY SHAPED ONES, TOO!
HERE ARE MY ROUND ONES!
AHHH BUT THESE ARE MY FAVE!!!!
COOKIE RECIPE
BEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT, OPTIONAL!
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR
ORIGINAL RECIPE SAID TO ROLL IN LOGS AND CHILL FOR A FEW HOURS, THEN SLICE. I CHOSE TO HAND PIPE THE DOUGH IN A PASTRY BAG WITH LARGE STAR TIP. BAKE ON PARCHMENT LINED COOKIE SHEETS AT 350 ABOUT 10 MINS. THEN DIP IN MELTED CHOCOLATE AND SPRINKLES!
RECIPE ADAPTED FROM MY FRIEND EILEEN!!!
FIRST, I HAND PIPED SOME BUTTER COOKIES.
MADE SOME OBLONG BAKERY SHAPED ONES, TOO AND STUFFED THESE WITH JAM!
GET YOUR MELTED CHOCOLATE READY!!! MMMMM!!! NO LICKING THE SPOON JUST YET!
POUR OUT SOME SPRINKLES!!! DON'T THEY MAKE YOU SMILE?
DIP AWAY!!!!
I PIPED SOME FUNKY SHAPED ONES, TOO!
HERE ARE MY ROUND ONES!
AHHH BUT THESE ARE MY FAVE!!!!
COOKIE RECIPEBEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT, OPTIONAL!
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR
ORIGINAL RECIPE SAID TO ROLL IN LOGS AND CHILL FOR A FEW HOURS, THEN SLICE. I CHOSE TO HAND PIPE THE DOUGH IN A PASTRY BAG WITH LARGE STAR TIP. BAKE ON PARCHMENT LINED COOKIE SHEETS AT 350 ABOUT 10 MINS. THEN DIP IN MELTED CHOCOLATE AND SPRINKLES!
RECIPE ADAPTED FROM MY FRIEND EILEEN!!!
Wednesday, May 23, 2012
GOLDEN GRAHAM MARSHMALLOW TREATS
S’MORES SQUARES
Ingredients
1/4 cup butter
10.5 oz bag mini marshmallows, plus 2 cups
7 cups Golden Graham cereal
2 cups milk chocolate chips
Line a 9x9 pan with nonstick foil.
Microwave marshmallows and butter, stirring frequently until melted. Stir in Golden Graham cereal. Let sit for 2 minutes. Pour in the 2 cups extra marshmallows and stir.
Stir in milk chips and stir until combined. Pour into prepared pan and press evenly.
Let cool until set before cutting.
recipe adaoted from Cookies & Cups
Tuesday, May 22, 2012
REESE'S PEANUT BUTTER CUP S'MORES!!!!
REESE'S PEANUT BUTTER CUP S'MORES? DOES IT GET ANY BETTER THAN THIS? NO, IT DOES NOT! TRUST ME!!!!!! RUN AND BUY 16 PEANUT BUTTER CUPS AND THEN PROCEED!!!! BAKE THESE FOR SOMEONE SPECIAL!!!
START WITH 16 REGULAR SIZE PEANUT BUTTER CUPS!
LAY THEM ON TOP OF YOUR DOUGH-HOW CUTE!!!
AHH, COMPLETELY COVERED IN PEANUT BUTTER CUPS!
TIME TO SPREAD ON THE FLUFF!!!
SMOOOTH IT OUT!
BAKE AND CUT INTO BARS!!!! OOOOOH LA LA!!!!!
LOOK AT THAT!! WHOA!!!
I'LL SAVE THIS ONE FOR YOU!
RECIPE ADAPTED FROM THE SWEET LIFE
Peanut Butter Cup S’mores Bars
I MADE 9 LARGE BARS FROM THIS RECIPE
Ingredients
1 stick soft butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker crumbs
16 regular sized peanut butter cups
1 1/2 cups marshmallow fluff
Directions
Preheat the oven to 350 degrees. Line an 8×8 pan with nonstick foil.
Beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Add flour, baking powder, salt, and graham cracker crumbs until mixed.
Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly prss the peanut butter cups into the dough Spread marshmallow fluff on top using small spatula-helps to lightly wet it.). Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
Bake for 27-30 minutes. Cool for at least two hours. Cut with a sharp knife!
START WITH 16 REGULAR SIZE PEANUT BUTTER CUPS!
LAY THEM ON TOP OF YOUR DOUGH-HOW CUTE!!!
AHH, COMPLETELY COVERED IN PEANUT BUTTER CUPS!
TIME TO SPREAD ON THE FLUFF!!!
SMOOOTH IT OUT!
BAKE AND CUT INTO BARS!!!! OOOOOH LA LA!!!!!
LOOK AT THAT!! WHOA!!!
I'LL SAVE THIS ONE FOR YOU!
RECIPE ADAPTED FROM THE SWEET LIFEPeanut Butter Cup S’mores Bars
I MADE 9 LARGE BARS FROM THIS RECIPE
Ingredients
1 stick soft butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker crumbs
16 regular sized peanut butter cups
1 1/2 cups marshmallow fluff
Directions
Preheat the oven to 350 degrees. Line an 8×8 pan with nonstick foil.
Beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Add flour, baking powder, salt, and graham cracker crumbs until mixed.
Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly prss the peanut butter cups into the dough Spread marshmallow fluff on top using small spatula-helps to lightly wet it.). Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
Bake for 27-30 minutes. Cool for at least two hours. Cut with a sharp knife!
Monday, May 21, 2012
SALTED CARAMEL SAUCE & CHOCOLATES
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!
WELL, THIS MONTH I HIT THE JACKPOT WHEN I RECEIVED MANU'S MENU! MANUELA HAS A BEAUTIFUL BLOG WITH SO MANY DELICIOUS AND TEMPTING RECIPES. ONCE I SAW A SALTED CARAMEL SAUCE AND CHOCOLATES....DING! DING! DING! I KNEW IT WAS CALLING MY NAME. THIS IS BY FAR ONE OF THE BEST CARAMEL SAUCES I HAVE EVER MADE. IT DOESN'T EVEN REQUIRE A CANDY THERMOMETER WHICH MAY BE APPEALING TO MANY. THE FLAVOR? OH MY!!!!!! I USED THE CARAMEL SAUCE TO MAKE SOME CARAMEL FILLED CHOCOLATES AND CARAMEL FILLED CHOCOLATE BARS TOO!!! THANKS MANUELA....I LOVE YOUR CARAMEL RECIPE!!! XO
THIS IS HOW IT LOOKED WHEN IT WAS DONE...RIGHT BEFORE I STARTED EATING IT BY THE SPOONFUL....YES-LITERALLY!!!!!!!!!!
THIS IS HOW IT BEGAN-WITH A WHOLE LOT OF HOT SUGAR!!!!! HOT, HOT, HOT! 
POURING IT INTO MY PYREX TO COOL. I STRAINED IT, TOO!
AHHHH, THE PERFECT CUP OF HAPPINESS-WAITING TO BE POURED INTO YOUR MOUTH BOWL! 
SO, FIRST I USED THE CARAMEL TO MAKE THESE CUTE LITTLE FILLED CHOCOLATES! 
CAN YOU TASTE IT?
YUP!!! 100% AS GOOD AS IT LOOKS!!!!! I PROMISE!
NEXT, I MADE CARAMEL FILLED CHOCOLATE BARS! OH SO FUN!! AREN'T THEY THE CUTEST?
HAD TO CRACK INTO ONE! IT'S MY JOB AS A BLOGGER. 
IT'S A TOUGH JOB BUT SOMEONE HAS TO DO IT! 
FIGURED I'D PHOTO MY WAY THROUGH AS I ATE IT. AFTERALL, DID YOU KNOW IF YOU EAT WHILE TAKING PICTURES FOR A BLOG THE CALORIES DON'T COUNT? REALLY....TRUE STORY!
AHHHH...SWOOOOOOOOOOOOOOOON!!!!!!!!!!!!!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU'S MENU
Salted Caramel
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.
3. Continue to cook until the sugar turns deep brown and starts to smoke. The darker you cook the sugar without burning it, the better the sauce will be. Don't let it burn.
4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so you may wish to wear an oven mitt. Continue to whisk the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. * at this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Strain into a pyrex and let cool. Will store in fridge up to one month.
**** ADDED NOTE: I JUST MADE THIS RECIPE AGAIN AND WHEN I ADDED THE CREAM IT SEIZED UP BIG TIME. I RETURNED IT TO THE HEAT AND STIRRED FOR A LONG WHILE AND IT SMOOTHED OUT AMAZINGLY, SO DON'T GIVE UP!!! NEXT TIME I WILL TRY ADDING WARM CREAM INSTEAD OF COLD!
For choc bars-melt choc and brush into molds. Chill. Add caramel and chill again. Add more choc on top and chill for the last time. Pop out of molds and enjoy!!!!!
LINKING AT SALT TREE
WELL, THIS MONTH I HIT THE JACKPOT WHEN I RECEIVED MANU'S MENU! MANUELA HAS A BEAUTIFUL BLOG WITH SO MANY DELICIOUS AND TEMPTING RECIPES. ONCE I SAW A SALTED CARAMEL SAUCE AND CHOCOLATES....DING! DING! DING! I KNEW IT WAS CALLING MY NAME. THIS IS BY FAR ONE OF THE BEST CARAMEL SAUCES I HAVE EVER MADE. IT DOESN'T EVEN REQUIRE A CANDY THERMOMETER WHICH MAY BE APPEALING TO MANY. THE FLAVOR? OH MY!!!!!! I USED THE CARAMEL SAUCE TO MAKE SOME CARAMEL FILLED CHOCOLATES AND CARAMEL FILLED CHOCOLATE BARS TOO!!! THANKS MANUELA....I LOVE YOUR CARAMEL RECIPE!!! XO
THIS IS HOW IT LOOKED WHEN IT WAS DONE...RIGHT BEFORE I STARTED EATING IT BY THE SPOONFUL....YES-LITERALLY!!!!!!!!!!
THIS IS HOW IT BEGAN-WITH A WHOLE LOT OF HOT SUGAR!!!!! HOT, HOT, HOT! 
POURING IT INTO MY PYREX TO COOL. I STRAINED IT, TOO!
AHHHH, THE PERFECT CUP OF HAPPINESS-WAITING TO BE POURED INTO YOUR 
SO, FIRST I USED THE CARAMEL TO MAKE THESE CUTE LITTLE FILLED CHOCOLATES! 
CAN YOU TASTE IT?
YUP!!! 100% AS GOOD AS IT LOOKS!!!!! I PROMISE!
NEXT, I MADE CARAMEL FILLED CHOCOLATE BARS! OH SO FUN!! AREN'T THEY THE CUTEST?
HAD TO CRACK INTO ONE! IT'S MY JOB AS A BLOGGER. 
IT'S A TOUGH JOB BUT SOMEONE HAS TO DO IT! 
FIGURED I'D PHOTO MY WAY THROUGH AS I ATE IT. AFTERALL, DID YOU KNOW IF YOU EAT WHILE TAKING PICTURES FOR A BLOG THE CALORIES DON'T COUNT? REALLY....TRUE STORY!
AHHHH...SWOOOOOOOOOOOOOOOON!!!!!!!!!!!!!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU'S MENUSalted Caramel
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.
3. Continue to cook until the sugar turns deep brown and starts to smoke. The darker you cook the sugar without burning it, the better the sauce will be. Don't let it burn.
4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so you may wish to wear an oven mitt. Continue to whisk the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. * at this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Strain into a pyrex and let cool. Will store in fridge up to one month.
**** ADDED NOTE: I JUST MADE THIS RECIPE AGAIN AND WHEN I ADDED THE CREAM IT SEIZED UP BIG TIME. I RETURNED IT TO THE HEAT AND STIRRED FOR A LONG WHILE AND IT SMOOTHED OUT AMAZINGLY, SO DON'T GIVE UP!!! NEXT TIME I WILL TRY ADDING WARM CREAM INSTEAD OF COLD!
For choc bars-melt choc and brush into molds. Chill. Add caramel and chill again. Add more choc on top and chill for the last time. Pop out of molds and enjoy!!!!!
LINKING AT SALT TREE
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