Hugs & CookiesXOXO

SCHOOL DANCE

2012-03-03T13:00:00.001-05:00

CHOCOLATE COVERED MARSHMALLOW POPS! SO FUN TO MAKE! JUST ASK MY ASSISTANT!

HAPPY GLUTEN FREE FRIDAY

2012-03-02T23:23:00.001-05:00

SO MUCH SEUSS FUN TODAY BUT I DON'T WANT TO LEAVE OUT MY GLUTEN FREE FRIDAY FRIENDS! HERE IS MY HUBBY'S SPECIALTY SANDWICH!!! SERVED ON A TOASTED KINNIKINNICK ENGLISH MUFFIN! YUM-O!

THING 1 AND THING 2

2012-03-02T19:03:00.001-05:00

THE RULE IS, IF YOU EAT YOUR GREEN EGGS...YOU EARN A THING 1 OR THING 2 CUPCAKE!!!! ♥ COTTON CANDY HAIR.....OH YEAHHHH!!!!

WOULD YOU, COULD YOU???????

2012-03-02T17:40:00.000-05:00

HAPPY BIRTHDAY DR. SEUSS!!!!

2012-03-02T17:38:00.001-05:00

PEANUT BUTTER FUDGE

2012-03-01T19:53:00.000-05:00

Peanut Butter Fudge

1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted

1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.

2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.

4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.

recipe from brown eyed baker

WHITE CHOCOLATE CAKE BATTER POPCORN!

2012-02-29T22:00:00.003-05:00

WHITE CHOCOLATE CAKE BATTER POPCORN

1 bag of microwave popcorn, popped
8 ounces of ghirardelli or nestle white chocolate chips, melted in microwave slowly

1 Tablespoon of funfetti cake mix
sprinkles
2 HANDFULS OF MINI MARSHMALLOWS!

Pop the popcorn and remove any kernels. Put it in a bowl.

Pour white chocolate over popcorn and sprinkle on cake batter. Add marshmallows. Mix all until well coated. Be patient-it will mix eventually! Sprinkle on the sprinkles.

Place into sundae glasses and serve on movie night!

adapted from bakergirl

SHRIMP SCAMPI

2012-02-28T22:22:00.000-05:00

SHRIMP SCAMPI SERVED OVER BROWN RICE WITH GF FRENCH GARLIC BREAD TOPPED WITH MELTED PROVOLONE CHEESE...

SHRIMP:
DEFROST 1 POUND RAW SHRIMP
HEAT 4 T. OLIVE OIL AND 2T. BUTTER IN CAST IRON PAN. ADD SHRIMP AND TOSS TILL COOKED THROUGH. ADD GARLIC, SALT & PEPPER. SPRINKLE 3T. GF BREAD CRUMBS ON TOP AND 2T. GRATED PARMESAN CHEESE. SERVE OVER RICE!

DRYING OUT HOMEMADE GLUTEN FREE SPAGHETTI

2012-02-27T18:24:00.005-05:00

HOMEMADE GLUTEN FREE SPAGHETTI-OUR FAVE RECIPE YET!!! BEST GF RECIPE EVERRRRRRRRR! 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. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!

LINKING UP AT http://www.realfoodallergyfree.com/2012/02/allergy-free-wednesday-229/#more-5621

A SHOWER FOR MY BEAUTIFUL JILLY BEAN

2012-02-26T20:12:00.003-05:00

JILLY BEAN IS DUE IN LESS THAN A MONTH! ALTHOUGH WE COULDN'T BE AT HER SHOWER WE SENT OUR LOVE IN THE SHAPE OF OREO COOKIE POPS!!! WE LOVE U JILLY BEAN!!!
HERE IS FUTURE BIG BROTHER JORDAN ENJOYING HIS POP!!!

DIRECTIONS:
YOU WILL NEED:
1 BOX OREOS (I USED BIRTHDAY CAKE OREOS!! TASTE LIKE FUNFETTI INSIDE)
LOLLIPOP STICKS
MELTED CHOCOLATE OF YOUR CHOICE
CANDY DECORATIONS

DIP ONE END OF LOLLI STICK IN CHOCOLATE AND GENTLY INSERT INTO OREO CREAM. CHILL UNTIL SET. THEN CAREFULLY HOLD STICK AND DIP ENTIRE COOKIE IN CHOCOLATE. LAY ON WAX PAPER TO SET UP. ADD CANDIES FOR DECORATION. EASY AND DELISH!!!

A VERY HEALTHY & DELICIOUS CHOCOLATE BAR!!

2012-02-26T20:07:00.003-05:00

HERE IS THE HOMEMADE BAR BUT WHAT'S ON THE OTHER SIDE?

IT STARTS WITH DARK CHOCOLATE DIPPED RAW CASHEWS...THEN WE ADD SOME GOJI BERRIES....AND HOW HEALTHY THEY ARE!!!!

AND HERE WE HAVE MY DARK CHOCOLATE GOJI BERRY AND CASHEW BARS WITH A TOUCH OF SEA SALT ON TOP!!! YUM!!!

MADE BY MY BOYS XOXO

2012-02-25T13:44:00.003-05:00

IT'S A BEAUTIFUL DAY FOR A CHRISTENING!!

2012-02-25T13:44:00.001-05:00

POTATO CHIP COOKIES!!!! NEXT BAKE ALONG!!!!!

2012-02-24T18:57:00.002-05:00

SALTY AND SWEET LOVERS...IS THIS EVER THE COOKIE FOR YOU!! OMG! SALTY CHIPS, A CHOCOLATE DIP AND SEA SALT TOPPING!!!!!

OR YOU COULD JUST DIP SOME POTATO CHIPS IN CHOCOLATE AND CALL IT A DAY! BUT TRUST ME, THESE COOKIES ARE A MUST!

POTATO CHIP COOKIES....INSPIRED BY AND ADAPTED FROM A COLLEAGUE'S RECIPE & SMITTEN KITCHEN!

1 STICK OF BUTTER
6T. SUGAR
1/4 TSP. SALT
SPLASH OF VANILLA
1C. FLOUR
1/2C. CRUSHED POTATO CHIPS (I USED LAYS) PLUS AN EXTRA HANDFUL FOR GOOD LUCK! LOL
EXTRA SUGAR FOR ROLLING
1 BAG OF GHIRARDELLI CHIPS (I USED DARK BUT MILK WOULD BE AMAZING TOO!)
SEA SALT

CREAM THE BUTTER, SUGAR, SALT AND VANILLA. ADD IN THE FLOUR ND CHIPS. ROLL INTO SMALL BALLS. ROLL IN SUGAR AND FLATTEN WITH THE TOP OF A GLASS. BAKE AT 350 FOR 13-15 MINS. COOL COMPLETELY. MELT CHIPS AND DIP EACH COOKIE. SPRINKLE LIGHTLY WITH SEA SALT. LET SET!

GLUTEN FREE VERSION FOR POTATO CHIP COOKIES:

FOLLOW ABOVE RECIPE BUT USE 1C. BETTER BATTER FLOUR INSTEAD OF REGULAR. (IF USING A DIFFERENT GF FLOUR, ADD XANTHAN GUM, TOO.)

LINKING UP AT http://the-sweet-spot-blog.blogspot.com/2012/02/recipe-party-time-and-features.html

GF BOULE BREAD.....WOW!

2012-02-24T17:27:00.000-05:00

3 cups Better Batter GF flour (If using a diff brand you will need to add xanathan gum-i have only tested this recipe using better batter flour)
¼ teaspoon instant yeast
1 3/4 teaspoons salt
1 1/2 cups bottled water (does not need to be warmed)
Mix all into a dough and cover in a bowl for 12-18 hours.

uncover, pat into a rectangle-may need to flour surface with gf flour. Fold in thirds, then in half and cover again for 15 minutes.

Roll into a ball and lay on parchment paper that has olive oil spread lightly on top. Spread more oil over the whole dough and cover with plastic for 1 1/2-2 hours.

Preheat oven to 500. I use a stone in the oven too and place a le creuset covered pot inside the oven to preheat too.

When dough is ready, use a pot holder to open the le creuset and place the parchment with the dough on it right inside the pot. Cover and bake 30 minutes. Uncover and bake 5-10 mins more until bread is nice and crispy!!!!! Cool!

Adapted from the ny times no knead recipe!

NEXT BAKE ALONG IS COMING

2012-02-24T17:15:00.002-05:00

AND IF YOU LIKE CHOCOLATE DIPPED POTATO CHIPS, YOU'RE GOING TO LOVE THE RECIPE!!!!!!!!!!

NEW BLOG

2012-02-24T17:14:00.001-05:00

THANKS TO MY SON'S 2 HOUR NAP, I HAD TIME TO CREATE A NEW BLOG! YUP! A BLOG DEVOTED SOLELY TO GLUTEN FREE EATING!!! PLEASE TELL YOUR GF LOVED ONES ABOUT IT AND COME ON OVER FOR A VISIT!
http://gfcookiesxo.blogspot.com/

WAFFLE MANIA

2012-02-23T07:16:00.003-05:00

WHEN PICKY PALATE POSTED ABOUT BRUXIE AND THEIR AMAZING WAFFLES IT IMMEDIATELY CAUGHT MY ATTENTION....CLEARLY!!! SINCE I HAVE NO PLANS ON TRAVELING TO CALIFORNIA ANY TIME SOON I HAD NO CHOICE BUT TO MAKE SOME CRAZY WAFFLE CREATIONS AT HOME!! HERE ARE THE MAIN CHARACTERS!!!!

FIRST UP, IS MY VERSION OF A S'MORES WAFFLE! 2 WAFFLES, HUMONGOUS OOEY GOOEY TOASTED MARSHMALLOWS, A HERSHEY'S BAR INSIDE AND IT'S TOPPED WITH A CHOCOLATE DRIZZLE AND GRAHAM CRACKER CRUMBS!!! DID YOU BRING A FORK?

FOR MY SECOND WAFFLE CREATION, WE HAVE THE S'MOREO WAFFLE!!!! YUP!!! 2 WAFFLES, HUMONGOUS OOEY GOOEY TOASTED MARSHMALLOWS, A HERSHEY'S BAR INSIDE AND IT'S TOPPED WITH A CHOCOLATE DRIZZLE & OREO CHUNKS! WHAT COULD BE YUMMIER THAN A S'MOREO WAFFLE!!!!!

SPECIAL THANKS TO DEB FOR GOING ON THE WAFFLE RIDE WITH ME!!!!!! AND TO THE KIDS FOR INDULGING IN THESE TREATS WILLINGLY!!!

PLANS

2012-02-22T21:19:00.000-05:00

I HAVE BIG PLANS FOR THESE GUYS TONIGHT! BIG!

LINKY UPDATE!

2012-02-22T12:41:00.001-05:00

With the upcoming changes scheduled for Google Friends Connect, I've added Linky Followers to my following options. I hope you will join me as a follower so we don't lost touch!!!

If you have a blog, I hope you'll consider adding this tool to your blog...and following mine! I will be happy to follow you back xo

OREO BARK

2012-02-22T08:06:00.000-05:00

THIS IS A VARIATION OF MY USUAL OREO BARK. OFTEN, I USE MILK OR DARK CHOCOLATE FOR MY BASE BUT HERE I USED WHITE CHOCOLATE. YUM!

SO EASY! MELT WHITE CHOCOLATE AND SPREAD ONTO A NONSTICK FOIL LINED SHEET PAN. TOP WITH CHOPPED OREOS. LOTS AND LOTS OF CHOPPED OREOS!!! DRIZZLE THE TOP WITH MELTED CHOCOLATE FOR A FANCIER LOOK!

YUM!

2012-02-21T20:00:00.001-05:00

MY HOUSE IS A DANGEROUS PLACE. JUST WHEN I FINISH A POUND OF VALENTINE CHOCOLATES FROM THE CHOCOLATIER, HUBBY BRINGS ME ANOTHER POUND. I AM DOOMED! AND THERE ARE SEA SALTED CARAMELS IN THERE, TOO! HELP!!!!!!!!!!!!!!!!!!!!

BEAUTIFUL DISPLAY!!!

2012-02-21T19:31:00.001-05:00

I JUST LOVE HOW ASHLEY DISPLAYED MY CUPCAKES & COOKIES FOR THE BIRTHDAY OF PRINCESS AVERY!!!!!!

PASTA NIGHT!

2012-02-21T19:20:00.005-05:00

TIME TO ROLL THE PASTA SHEETS....

JADEN IS CUTTING GLUTEN FREE FETTUCCINE FOR HIS DADDY...HOMEMADE SAUCE & MEATBALLS SERVED OVER FRESH GF PASTA!
YUP, HE LOVES IT!!

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! TASTES AMAZZZZING!
ADAPTED FROM GLUTENFREEDA

STRAWBERRY MILKSHAKE OREOS...

2012-02-21T09:24:00.000-05:00

GET STUFFED!!!!

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Strawberry milkshake Oreo Cookies
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together until Oreo Cookie is enclosed with dough. Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are golden. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE Cookies (Recipe adapted from Picky Palate)

SECRET RECIPE CLUB!

2012-02-20T12:00:00.003-05:00

PERFECT FOR BREAKFAST!!!!

OR...SERVE IT WITH CHOCOLATE SAUCE & WHIPPED CREAM!

This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was http://oureatinghabits.wordpress.com/ ....Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF....HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these ~~every day~~ often!

Chocolate Chip Crumb Muffins
(makes about 8 muffins)

1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1 cup GF FLOUR (I used "better batter" as it already has xanthan gum in it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips

Topping:

1/4 cup light brown sugar
1 1/2 Tablespoons GF flour (I used "Better Batter"-xanthan gum is in it already)
1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.

Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.

Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.

LINKING AT http://tessadomesticdiva.blogspot.com/

COOKIES 'N CREME POPTART COOKIES

2012-02-19T13:51:00.004-05:00

2 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
2 cups semisweet chips
3 pop tarts

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Crumble in pop tarts.
Drop by large scoops onto parchment. Mine baked 13 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

Linking up at http://the-sweet-spot-blog.blogspot.com/2012/02/recipe-party-time_19.html

VALENTINE STUFFED COOKIES!!!!!!!!!!!!!!!

2012-02-18T16:35:00.007-05:00

ADO YOU KNOW WHERE THESE ARE HEADED?

YUP!!! INTO SOME CHOCOLATE CHIP COOKIE DOUGH!!
OOOOOH GET A LOAD OF THIS!!!!!!!!!!!
2 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
2 cupS semisweet chips
best valentine's chocolates u have left ( i used caramels and rasp filled)

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chop candies of choice in half and spread dough around each candy completing encasing it. Bake about 13 mins ...until edges are browned and centers no longer look wet. Cool completely on sheets.

LINKING UP AT http://flourmewithlove.blogspot.com AND http://www.thekurtzcorner.com/2012/02/tuesday-tutorials-link-party-no-24.html AND http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday_21.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20InsideBrucrewLife%20%28Inside%20BruCrew%20Life%29&utm_content=Google%20Reader

HAPPY GLUTEN FREE FRIDAY!

2012-02-17T20:01:00.000-05:00

POPTART COOKIES

2012-02-16T21:15:00.007-05:00

A KID'S DREAM IN COOKIE FORM!
recipe:
2 stickS softened butter
3/4c. light brown sugar
1c. sugar
2 large eggs
4 tsp. vanilla
3 1/2 C. all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 ounces white chocolate chips
5 pop tarts-i used strawberry frosted

1. Preheat oven to 350 degrees. in a stand or electric mixer cream butter and sugars until well combined. Add in egg and vanilla until well combined.
2. Add dry ingredients. Add chips until just combined. Chop the pop tarts into small squares and mix in gently-u still want chunks! Place onto a parchment lined baking sheet and bake cookies 13 minutes. Let cool.

I THINK THE POPTARTS WOULD ALSO BE GREAT BAKED INTO THIS CHOC CHIP COOKIE RECIPE:

Inspiration for these is from makingmemorieswithyourkids.blogspot.com

CHICKEN SOUP SUPREME!

2012-02-16T16:30:00.001-05:00

THIS CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN. THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND BISCUITS THE NEXT NIGHT!

1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10 cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C. REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed

preparation

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, thyme sprigs, and chicken broth/water. Simmer, partially covered, 1 hour.
While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
adapted from epicurious

CHOCOLATE COVERED STRAWBERRIES

2012-02-15T20:20:00.000-05:00

MELT DOWN SOME BITTERSWEET GHIRARDELLI CHIPS!!!
AND VOILA! PERFECTION!!!!
AND ALL CHOCOLATE CONSUMED THE DAY AFTER VALENTINE'S DAY IS CALORIE FREE, RIGHT?!

BEST FROSTED BROWNIES!

2012-02-14T17:32:00.001-05:00

OMG! BEST CHEWY BROWNIES AND FROSTING EVEEERRRRRRR!!!!!!

NESTLE CHEWY COCOA BROWNIES:

Ingredients

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

Directions

PREHEAT 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. TOP WITH FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA
adapted from food network magazine
LINKING UP AT http://the-sweet-spot-blog.blogspot.com/

HAPPY VALENTINE EVE!

2012-02-13T20:59:00.006-05:00

BEE MINE!

WISHING EVERYONE A WONDERFUL VALENTINE'S DAY FILLED WITH LOVE, HUGS & KISSES AND OF COURSE, CHOCOLATE!!!
HERE ARE MY CHOCOLATE COVERED MARSHMALLOW POPS!

LINKING UP AT http://the-sweet-spot-blog.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/ ANDhttp://www.sixsistersstuff.com/ AND http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday_21.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20InsideBrucrewLife%20%28Inside%20BruCrew%20Life%29&utm_content=Google%20Reader

VALENTINE MILK DRINKS FOR YOUR LOVIES!

2012-02-12T20:56:00.005-05:00

I MADE THESE SPECIAL MILK DRINKS FOR MY LITTLE VALENTINE BOYS! ABOVE WE HAVE REGULAR MILK (DON'T EVEN ASK-THE KID HATES CHOCOLATE MILK!!) I LINED THE RIM WITH VALENTINE SPRINKLES, ADDED FLOATING HEART SPRINKLES ON TOP OF THE MILK AND TOPPED THE GLASS WITH A RASPBERRY HUG AND CUTSIE STRAW! HE WAS A HAPPY MAN!

BELOW, IS THE S'MORES CHOCOLATE MILK FOR THE LITTLE MAN. THE RIM IS LINED WITH GRAHAM CRACKER CRUMBS AND THE CHOCOLATE MILK IS TOPPED WITH ROASTED MARSHMALLOWS AND A HERSHEY BAR! OH YEAHHHHH!

LINKING AT http://sassypantsstudio.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/ AND http://www.thekurtzcorner.com/2012/02/tuesday-tutorials-link-party-no-24.html

GLUTEN FREE FRENCH BREAD

2012-02-12T20:51:00.004-05:00

COOLING THE LOAVES

GF HUBBY HAPPILY EATING HIS FRENCH BREAD!
RECIPE FROM GLUTEN FREE ON A SHOESTRING

VALENTINE PRETZELS

2012-02-12T08:59:00.001-05:00

TOPPING MY VALENTINE PRETZELS WITH CHOCOLATE COVERED GUMMI BEARS & MY FAVE....CHOCOLATE DIPPED POPCORN!

VALENTINE COOKIE DECORATING IN SESSION!

2012-02-12T08:05:00.001-05:00

CHEF JADEN, AGE 4
CHEF JAKEY 19 MONTHS

HAPPY FIRST BIRTHDAY AVERY!

2012-02-11T07:53:00.002-05:00

HOPE YOU HAVE THE BEST FIRST BIRTHDAY PARTY TODAY!

PIPING FUN!

2012-02-10T23:29:00.001-05:00

WHO NEEDS YOGA WHEN THERE IS PIPING, FLOODING & SPRINKLES???

MONSTER COOKIES

2012-02-10T18:42:00.000-05:00

MY OLDEST SON'S FAVORITES!!!!

Ingredients

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup M AND M'S
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.

RECIPE FROM PAULA DEEN

PARSLEY & GARLIC CHICKEN

2012-02-09T19:53:00.000-05:00

CUT ONE PACKAGE OF CHICKEN BREASTS INTO SMALL CHUNKS. DREDGE IN CORNSTARCH. HEAT OLIVE OIL IN A PAN. ADD CHICKEN TO BROWN AND SALT, PEPPER. ONCE BROWNED, ADD A LARGE AMOUNT OF CHOPPED PARSLEY AND FRESHLY CHOPPED GARLIC ALONG WITH 1 T. BUTTER. STIR TO COAT!
ADAPTED FROM Jacques Pépin

BROWNIE TIME

2012-02-08T22:53:00.002-05:00

FORK OR SPOON? BROWNIE TOPPED WITH SEA SALT CARAMEL AD CHOPPED PEANUT BUTTER CUPS!!!! MMMMMM!!!

BROWNIE RECIPE OR USE YOUR FAVORITE!

CARAMEL RECIPE
BEST CARAMEL OF YOUR LIFE.....
INGREDIENTS:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.
8. Stirring occasionally, allow to cool until thick like molasses. If you dip too soon the caramel will slide off the apple. Dip apples & roll in toffee bits!!!!!!!

RECIPE FROM
AROUND THE TABLE AT BLACKBERRY FARM

TO ASSEMBLE, POUR WARM CARAMEL OVER A BROWNIE AND TOP WITH CHOPPED PEANUT BUTTER CUPS!

ROASTED POTATOES WITH SCALLIONS!

2012-02-07T18:37:00.001-05:00

WHO COULD RESIST THESE? SLICE YOUR POTATOES (NO NEED TO PEEL), PUNCH OUT SHAPES WITH A COOKIE CUTTER. COAT WITH OLIVE OIL, SALT AND PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SLICED SCALLIONS!

DINNER TIME!

2012-02-06T16:41:00.001-05:00

THIS IS A PERFECT MEAL WHEN YOU NEED TO REHEAT IT LATER! CHICKEN SAUSAGE WITH GARLIC & CHEESE, ROASTED CAULIFLOWER & ROASTED POTATOES WITH SCALLIONS!

SAUSAGE: PLACE SAUSAGE IN PAN WITH SOME WATER AND OLIVE OIL. COOK ABOUT 12 MINUTES UNTIL WATER EVAPORATES, TURNING THEM OFTEN. THEN SAUTEE IN THE REMAINING OIL ABOUT 10-12 MINUTES UNTIL BROWNED.

POTATOES: CHOP, TOSS WITH EVOO, SALT, PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SCALLIONS.

Roasted Cauliflower with Parmesan and Bread Crumbs:
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

Preheat oven to 400º.

Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like our verrrry browned!!!)

Adapted from my friend at http://thatskinnychickcanbake.blogspot.com/

SUPERBOWL SUNDAY!!!

2012-02-05T08:02:00.004-05:00

ARE YOU READY FOR SOME FOOTBALL??? DID YOU BUY THOSE FOOTBALL SHAPED OREOS!! WHETHER YOU STUFF THEM INSIDE YOUR CHOCOLATE CHIP COOKIES OR PUSH THEM INTO THE TOPS.....JUST MAKE SURE YOU SERVE THEM! WHY? BECAUSE THEY ARE SOOOOO CUTE!!!!! GO GIANTS!!!!!

2 sticks soft butter
3/4 Cup packed light brown sugar
1 Cup sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 Cups all purpose flour
1 tsp. kosher salt
1 tsp. baking soda
10 oz chocolate chips
1 bag Oreo Cookies
1. Preheat oven to 350 degrees F. Cream butter and sugars. Add in eggs and vanilla.
2. Add the dry ingredients. Stir in chips. Take one big scoop of cookie dough and mold it completely around an Oreo. Bake cookies approx. 11 minutes or until cookies are golden. Let cool.
(Recipe adapted from Picky Palate)

NUTELLA MEETS THE FLUFFERNUTTER!!!

2012-02-04T11:10:00.008-05:00

I HAD A LOT OF FUN CREATING THESE! SITTING ON TOP OF HOMEMADE GRAHAM CRACKERS YOU WILL FIND THE MEETING OF NUTELLA & FLUFFERNUTTERS. YUP! NUTELLA, MARSHMALLOW FLUFF AND PEANUT BUTTER ALL JOIN TOGETHER FOR A DIP INTO DARK CHOCOLATE AND A DRIZZLE OF MILK CHOCOLATE! FIRST MAKE THE GRAHAM CRACKERS:
INGREDIENTS:
1 1/2C. FLOUR
1 1/2C. GRAHAM FLOUR
1 TSP. BAKING SODA
1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)
1/2TSP SALT
2 STICKS BUTTER, SOFTENED
3/4C. LIGHT BROWN SUGAR
2T. HONEY
ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!

LINKING UP AT http://networkedblogs.com/udug9 AND http://raegunwear.blogspot.com/ AND http://www.somethingswanky.com/2012/02/sweet-treats-thursday_22.html AND http://www.sixsistersstuff.com/2012/02/strut-your-stuff-saturday-link-party_24.html ANDhttp://mom4realky.blogspot.com/ andhttp://flourmewithlove.blogspot.com/2012/02/mix-it-up-monday_26.html

GLUTEN FREE FRENCH BREAD

2012-02-03T22:08:00.009-05:00

OR TURNED INTO GARLIC BREAD..Recipe for the french bread can be found @ Gluten Free on a Shoestring

For the garlic bread, add olive oil, salt, pepper, garlic and parsley. Broil just a few minutes!

Raspberry Hug Cookies

2012-02-02T22:59:00.004-05:00

When I saw these yummy cookies over at Picky Palate I had to try them. I also knew I had to try to create a gluten free version. Mission accomplished! 2 versions....both delish! Bet in a taste test, you couldn't tell them apart!!!

Gluten Free Peanut Butter Raspberry Hug Cookies

1 stick softened unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/4 cup creamy peanut butter

1 large egg

2 teaspoons pure vanilla extract

1 1/4 cups Better Batter Flour (it has xanthan gum in it already)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 1/2 cups mini chocolate chips

24 Raspberry Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer beat the butter and sugars for 3 minutes. This is a must. Add peanut butter, egg and vanilla mixing until well combined. Add flour baking soda, salt and chocolate chips, mixing to combine.

3. Place heaping tablespoons of dough onto baking sheet, about 1 inch apart. Place a Kiss on top of each mound of dough. Place another heaping tablespoon of dough over Kiss and with fingers press dough around edges to seal. Does not have to be perfect or tight. Bake for 14-16 minutes or until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy! adapted from picky palate

Makes about 2 dozen

HAPPY GROUNDHOG DAY!!!!!

2012-02-02T21:27:00.000-05:00

TACO NIGHT!!!

2012-02-02T20:30:00.000-05:00

GOTTA LOVE TACO NIGHT!!!!
TACO MEAT:
SAUTE 1 ONION IN OLIVE OIL. ADD ONE PACKAGE OF GROUND BEEF AND BREAK UP WITH A WOODEN SPOON. ONCE BROWN, ADD ONE 28 OUNCE CAN CRUSHED TOMATOES AND 2C. CHICKEN BROTH. SEASON WITH SALT, PEPPER AND CHILI POWDER. SIMMER UNCOVERED UNTIL REDUCED AND THICK. SERVE IN SHELLS WITH TOPPINGS!

RASPBERRY HUG BARS!!!

2012-02-01T19:38:00.000-05:00

I HAD TO FIND A WAY TO BAKE WITH THESE RASPBERRY HUGS AND THAT IS JUST WHAT I DID. HERE, THE RASPBERRY HUGS MEET RASPBERRY JAM AND A COOKIE BAR!!! NOT ONLY ARE THE HUGS LAYERED INTO THE DOUGH BUT THEY ARE ALSO MELTED INTO THE COOKIE BASE! OHHHHH YEAH!
RASPBERRY HUG BARS!

Ingredients

1/2 cup (1 stick) butter or margarine
1 10-OUNCE BAG RASPBERRY HUGS, DIVIDED
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 6 OUNCES HUGS; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Chop remaining "Hugs" and stir into remaining batter. Drop spoonfuls of batter over jam.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

MY JADEN...

2012-01-31T21:49:00.002-05:00

SOMEONE HAS DISCOVERED THE JOY OF DUNKING COOKIES IN MILK! AND....SOMEONE LIKES IT!!! ARE YOU A DUNKER?

50 SOMETHING DEGREES IN JANUARY????

2012-01-31T16:55:00.000-05:00

UNSEASONABLE WEATHER CALLS FOR AN UNSEASONABLE APPETIZER! YUM!

THE BEST CHICKEN AND BROCCOLI STIR FRY EVER!!!

2012-01-30T20:40:00.003-05:00

I CAN'T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY "HOW-TO"

INGREDIENTS:
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE

1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.

2, POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.

3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.

4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON'T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)

5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)

SERVE OVER QUINOA OR BROWN FRIED RICE!

KIWI POPS

2012-01-29T22:04:00.002-05:00

KIWI POPS FOR BREAKFAST ARE PERFECTLY ACCEPTABLE WHEN USING DARK CHOCOLATE! (WINK, WINK)

HELLOOO CARAMEL LOVERS!

2012-01-28T13:35:00.005-05:00

I HAD FUN CREATING THIS RECIPE!!! A BLONDIE BAR, HOMEMADE SALTED CARAMEL AND CHOPPED ROLOS!!!! A CARAMEL LOVER'S DREAM BAR! HAPPY SATURDAY!! ♥ ♥ ♥

CARAMEL ROLO BARS

PREPARE HOMEMADE SALTED CARAMEL
For the BEST Homemade Caramel:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined. COOL.
BARS:
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1 egg
1/2 tablespoon vanilla extract
10-15 rolo candies
1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with nonstick foil.
2. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the egg. Then the vanilla. Beat, scraping the bowl, until thoroughly combined.

3. Add the dry ingredients. Mix well.

4. Spread some of the dough evenly into the bottom of the pan. Use offset spatula to help! be patient!! Pour on a layer of the homemade caramel.. I did not use the whole batch but probably 3/4 of it. Spread on the remaining dough carefully to cover the caramel best you can. Chop the rolos and scatter on top.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely. Drizzle the top with melted chocolate if you'd like! Enjoy!

GF CINNAMON ROLLS

2012-01-27T22:13:00.000-05:00

QUINOA FRIED RICE AND SALMON!

2012-01-27T19:45:00.002-05:00

QUINOA FRIED RICE.

BOIL 2C. WATER AND 1C. QUINOA. LOWER TO A SIMMER AND COVER ABOUT 15 MINS. HEAT SOME OIL-I USE DARK SESAME FROM TRADER JOES. ADD EGGS AND COOK TO SCRAMBLE. I USED 4! THEN ADD YOUR VEGGIES OF CHOICE LIKE PEPPERS, BROCCOLI. DUMP IN YOUR COOKED BROWN RICE AND ADD LOTS OF TAMARI SAUCE (OR SOY) SO EVERYTHING IS GENEROUSLY COATED! VOILA!!!

SALMON, TOP EACH PIECE WITH SALT, PEPPER, PATS OF BUTTER AND FRESH DILL. BROIL 12-15 MINS.

CHOCOLATE COVERED GUMMI BEAR COOKIES

2012-01-25T21:59:00.007-05:00

The cookie superstars!

The final cookies!

Open wide!

Here is a bite without m and m's....looks just as yummy to me!!!

Recipe:
1 stick softened butter
6 T. light brown sugar
1/2c. sugar
1 large egg
2tsp. vanilla
1 3/4 C. all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
5 ounces chocolate chips
Chocolate covered gummi bears & m and m's (I used Valentine's day candies)
* to make choc cov. gummi bears yourself, just melt milk choc chips and dip bears! Let set up before baking!

1. Preheat oven to 350 degrees. in a stand or electric mixer cream butter and sugars until well combined. Add in egg and vanilla until well combined.
2. Add dry ingredients. Add chocolate chips until just combined. Place onto a parchment lined baking sheet. Press a few m and m's into the sides and bake cookies 13 minutes. Remove and immediately press in some more m and m's and chocolate covered gummi bears! Let cool.

GUMMI BEARS!

2012-01-25T20:07:00.002-05:00

DO YOU LOVE GUMMI BEARS? YES? READ ON!

DIRECTIONS:
MAKE RICE KRISPY TREATS BUT USE FRUITY PEBBLES INSTEAD! FOLLOW PACKAGE DIRECTIONS. CUT INTO SQUARES. MELT WHITE CHOCOLATE AND POUR ON ONE SQUARE. TOP WITH GUMMI BEARS AND A SECOND SQUARE. DRIZZLE ON MORE CHOCOLATE AND BEARS!

HAPPY NATIONAL PEANUT BUTTER DAY!

2012-01-24T19:52:00.002-05:00

OVER THE TOP REESE'S COOKIES

Over the Top Reese’s Peanut Butter Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
ADAPTED FROM REAL MOM KITCHEN

DINNER TONIGHT!

2012-01-23T20:11:00.000-05:00

NEW! PREMIO ITALIAN CHICKEN SAUSAGE! MY FAMILY LOVED IT....EVEN THE KIDS!!!!!!!!! SERVED WITH QUINOA & BROCCOLI ♥ ♥ ♥

GO GIANTS!!!!!!!!!!!!!

2012-01-22T22:48:00.002-05:00

GO GIANTS!

2012-01-22T12:27:00.001-05:00

WHAT SNACKS ARE YOU MAKING FOR THE BIG GAME TODAY?

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature. RECIPE BY INA GARTEN!!!!

MARSHMALLOW, RASPBERRY, MILK CHOCOLATE COOKIES

2012-01-21T10:26:00.003-05:00

RASPBERRY, Chocolate Chunk and Marshmallow Cookies

RECIPE ADAPTED FROM PICKY PALATE

2 sticks softened unsalted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

30-40 raspberry chocolate covered candies from trader joes

2 cups valrhona milk chocolate pieces from whole foods

80 mini marshmallows (i froze them a few mins before adding to cookies)

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. Place butter and sugars in a stand or electric mixer, beating until well combined, light and fluffy…about 2 minutes. Add eggs and vanilla beating until well combined. Slowly add dry ingredients along with raspberry sticks, chocolate pieces and marshmallows. Mix until just combined.

3. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 9-12 minutes, until baked to your liking. As soon as cookie comes out of oven, use a plastic knife to push melted marshmallow back around cookie. I did not find i needed to do this. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!

HAPPY GLUTEN FREE FRIDAY!

2012-01-20T20:09:00.004-05:00

A COZY NIGHT BEFORE THE SNOW ARRIVES DESERVES A COMFORTING DINNER. GLUTEN FREE CHICKEN AND BISCUITS! GET IT WHILE IT'S HOT!!!

1. Shred chicken from a one pound rotisserie chicken.
2. Cook 1 chopped onion in 6 T. butter in a pot for 10 mins. Stir in 6T. gluten-free king arthur flour and whisk. Pour in 2 cups chicken broth and bring up to a boil. Add 2T. heavy cream and 1 tsp. salt.
3. Meanwhile, peel and blanch sliced carrots for about 5 minutes. Add them to the pot along with any other veggies you like! Add the chicken.
4. Pour into a 9x13 dish and bake 15 minutes at 375.
5. Meanwhile prepare bisquick gluten-free biscuits and drop on top of the cooked stew. Bake for an additional 25-30 mins. Top with sliced scallions!

FOR MY PINEAPPLE PEEPS!

2012-01-19T23:05:00.000-05:00

DO YOU KNOW WHAT WILL HAPPEN NEXT?

YUP!

HAPPY WONKA WEDNESDAY!

2012-01-18T20:32:00.000-05:00

PRETZEL TOFFEE CRUNCH

2012-01-18T20:25:00.000-05:00

Salted Chocolate Caramel Pretzel Bark
makes 1 sheet of bark

Ingredients:
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
sea salt

Preparation:
1. LINE SHEET PAN WITH NONSTICK FOIL. Preheat the oven to 400 degrees.
2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.)
3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.
4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. The caramel hardens pretty quickly so it’s important to pour it as evenly as possible from the start. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
5. MELT THE CHOCOLATE IN THE MICROWAVE AND POUR over the pretzel-caramel mixture evenly.
7. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.
RECIPE ADAPTED FROM LEGUME LOYALIST!

ASIAN THEMED DINNER

2012-01-17T18:45:00.003-05:00

YOUR RINGS MAY NOT FIT THE MORNING AFTER THIS MEAL BUT IT'S WORTH IT!!! LOL ASIAN MEATBALLS WITH SESAME OIL & SCALLIONS AND INSTEAD OF MY USUAL FRIED RICE, I USED QUINOA! SO DOES THAT EQUAL QUINOA FRIED RICE?? HEE HEE

ADAPTED RECIPE FROM SMITTEN KITCHEN!!!!
Note: This recipe is gluten-free if you use a soy sauce that is labeled gluten free. There were many options on the shelf at the store.

Sauce
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1 TINY PIECE peeled, chopped ginger
SPRINKLE OF PEPPER

Meatballs
1 pound ground turkey (I USED GROUND CHICKEN)
4 large or 6 small scallions, finely chopped
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, and pepper. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.

Make meatballs: Mix turkey, scallions, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.

Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve. I’m storing mine in the fridge overnight and crossing my fingers they’ll taste fresh tomorrow.
HERE IS MY FRIED RICE RECIPE. I USED QUINOA IN PLACE OF BROWN RICE.
CLICK! I ALSO ADDED MUSHROOMS AND HERICOT VERTS THIS TIME. ADD WHAT YOU LIKE!!

NUTELLA & CARAMEL HAZELNUT FUDGE

2012-01-16T20:56:00.004-05:00

HERE IT IS!
OPEN WIDE!
MMMMMMM!!!!!

THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT'S GLUTEN FREE TOO!!!!!

This recipe is from Doughmesstic! The only change I made was to toast the hazelnuts in the oven for about 5 mins on 375.

Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer

1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup Nutella
Caramel Layer

Sea Salt Caramel – adapted from Baked Cookbook

1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.

Middle Layer

4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
1 cup Chopped Hazelnuts
Top Layer

1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Nutella
For Top & Bottom Layers:

Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Stir. Reheat additional 30 seconds. Stir. Repeat by heating for 20 second intervals until fully melted. Stir in Nutella until well combined.

For Bottom Layer, pour into Sprayed 9×9 Baking Pan (preferably silicon, or a regular baking pan lined with parchment). Spread evenly until entire level is covered.

Once slightly cooled, top warm caramel. Use entire recipe.

Middle Layer:

Top caramel with chopped nuts.

In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer:

Repeat process for bottom layer, and pour evenly over the top of the previous layers.

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve. (note – picture above with oozing caramel was taken for fun, before fudge was set. Yum.)

FRUITY PEBBLE MACARONS!

2012-01-15T22:04:00.002-05:00

THIS RECIPE IS FROM THE NOVICE CHEF BLOG!!!! GO VISIT!!!
Fruity Pebble Macarons
Yield: 24 Macarons

ingredients:

For the Fruity Pebble Macaron shells:

75 grams powdered fruity pebbles, sifted **
75 grams almond meal, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
5 grams powdered dehydrated egg whites (I USED MERNIGUE POWDER HERE)

For the Fruity Pebble Buttercream:

1 stick (1/2 cup) butter, room temperature
1/2 cup powdered fruity pebbles (about 1 1/2 cups run through the food processor)
1 cup powdered sugar
1 teaspoon vanilla extract

directions:

For the Fruity Pebble Macaron shells:

Line two large baking sheets with parchment paper or a silpat.

In a medium bowl, sift together powdered fruity pebbles, almond meal, and powdered sugar. Set aside.

In a stand mixer, whisk egg whites at medium-low speed until it starts to foam like bubble bath water. Begin slowly sprinkling in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.

Remove meringue from stand mixer, and gently fold in the dry ingredients (fruity pebble mixture) with a rubber spatula. You will have to break the meringue to do this, but be careful not to overmix. To test the batter: Place a small amount of the batter on a plate. If the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple more folds.

Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between macarons to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.

Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper (or silpat). Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill with desired filling and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.

For the Fruity Pebble Buttercream:

Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.

**To turn Fruity Pebbles into powder, puree in a food processor (or blender). Be sure to sift the powder to ensure there are no missed pieces. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before.

SHRINKY DINKS!

2012-01-15T22:03:00.000-05:00

MOVE OVER COOKIES, WE'RE BAKING SHRINKY DINKS!!

FOR NUTTER BUTTER LOVERS

2012-01-14T22:39:00.004-05:00

RECIPE

2 sticks butter

1 Cup peanut butter

1 Cup sugar

1 Cup brown sugar

2 eggs

1 teaspoon vanilla

2 ½ Cups flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 Cup white chocolate chips, plus an extra few for good luck!

15 Nutter Butter Cookies broken into small pieces

1. Preheat oven to 375. Cream the butter and sugars. Add in peanut butter. Add eggs and vanilla.
2. On low slowly add in dry ingredients, white chips and broken Nutter Butters until just combined.
3. With a medium cookie scoop, scoop cookie dough onto a parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through but still soft. Let cool for 3 minutes on baking sheet. Remove.
Recipe adapted from Picky Palate

gf rainbow cookies!!!!!!

2012-01-13T23:32:00.005-05:00

MY HUBBY IS GLUTEN FREE AND HAS ALWAYS LOVEDDDDD RAINBOW COOKIES. SO, WHAT'S A GIRL TO DO? I SET OUT TO CREATE A GF VERSION OF RAINBOWS AND IT HAD HIM EATING WAY TOO MANY COOKIES AND ASKING FOR MORE! TRUE SIGN OF A PERFECT GF COOKIE! I GOT A LITTLE LAZY AND USED ONLY ONE COLOR!!!! LOL NEXT TIME, I WILL USE ALL 3 NOW THAT I KNOW THEY ARE DELICIOUS!!! ♥

ON A SCALE OF 1-10, THESE ARE A "20!"-created by me!
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. king arthur gf FLOUR
1/4 tsp. xanthan gum
1/4 TSP. SALT
2/3 C. RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR & xanthan gum AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.

DINNER TIME!

2012-01-12T18:39:00.001-05:00

DINNER BEGINNINGS....
DINNER IS SERVED!
QUINOA WITH OLIVE OIL AND LEMON JUICE. ROASTED CAULIFLOWER AND SAUSAGE WITH TOASTED ALMONDS

S'MORES BARK FOR WONKA WEDNESDAY!

2012-01-11T17:47:00.000-05:00

HAPPY WONKA WEDNESDAY!!!! I MADE SOME CHOCOLATE BARK WITH HOMEMADE MARSHMALLOWS! I ADDED GRAHAM CRACKER CRUMBS AFTER READING YOUR YUMMY IDEAS YESTERDAY!!! THANKS FOR ALWAYS PLAYING ALONG!!!! S'MORES BARK IT IS!!! ♥ ♥ ♥

IT'S WONKA WEDNESDAY EVE! LET'S PARTY!!!!!

2012-01-10T20:34:00.001-05:00

RAINBOW PARADISE

2012-01-10T20:16:00.002-05:00

DON'T YA JUST LOVE RAINBOW COOKIES???? ESPECIALLY WITH JUST THE RIGHT AMOUNT OF JAM BETWEEN THE LAYERS AND A NICE THICK DARK CHOCOLATE TOPPING!!!!!

ON A SCALE OF 1-10, THESE ARE A "20!"
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. FLOUR
1/4 TSP. SALT
2/3 C.RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.

SMOOKIE FEVER!!!

2012-01-09T19:41:00.003-05:00

MY SMOOKIE QUEENS ARE THE CUTEST!!!!!!! SMOOKIE FEVER IS IN THE AIR!

SMOOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper,
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

FOR THIS BATCH I USED HOMEMADE MARSHMALLOWS!!! MMMMMM

SUNDAY NIGHT WISHES!

2012-01-08T21:36:00.000-05:00

GOTTA LOVE THE CHEESECAKE FACTORY! THANKS HUBBY! XO

TUILE COOKIES STUFFED WITH MONEY!!!!!!

2012-01-07T23:37:00.006-05:00

HAPPY BIRTHDAY MOM!!!!!
TUILE COOKIES
Ingredients
1 large egg white
1⁄4 cup superfine sugar
1⁄4 cup all- purpose flour, sifted
Pinch of coarse salt
4 teaspoons unsalted butter, melted
2 teaspoons heavy cream
1⁄4 teaspoon pure almond extract

Preheat oven to 350°F. Line a rimmed baking sheet with a nonstick baking mat (such as Silpat).

Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and almond extract; mix 30 seconds.

Place a 4 1/4-inch leaf stencil in corner of baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling sheet with leaves.

Bake until golden, 6 to 8 minutes. Lift cookies with a small offset spatula, and quickly drape over a rolling pin to cool. Repeat with remaining batter. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

HAPPY BIRTHDAY MY LITTLE LOVIE!

2012-01-07T23:37:00.003-05:00

TODAY MY SON TURNS 4. WHERE HAS THE TIME GONE? HE IS HAVING A BIEBER BIRTHDAY PARTY BECAUSE HIS FAVORITE THING TO DO THESE DAYS IS BREAKDANCE TO BIEBER MUSIC. HE HAS WATCHED ALL OF THE BIEBER SPECIALS THIS YEAR AND CAN SING JUST ABOUT EVERY BIEBER SONG! ONE OF THE BIGGEST IMPRESSIONS LEFT ON JADEN WAS WATCHING THE GIRLS CRY AND SCREAM WHEN BIEBER WOULD THROW HIS HAT INTO THE AUDIENCE. "WHY ARE THEY CRYING MOMMY?" AFTER EXPLAINING IT TO JADEN, HE NOW PUTS HIS HAT ON-THROWS IT TO ME (IN THE AUDIENCE) AND MAKES SURE I YELL AND SCREAM AS I CATCH IT. THE CUTEST PART OF ALL? MY LITTLE BIRTHDAY BOY IS A "JB" IN HIS OWN RIGHT! HAPPY 4TH BIRTHDAY JB! MOMMY AND DADDY LOVE YOU! XOXO

MOTORCYCLE CUPCAKES

2012-01-06T06:31:00.000-05:00

IT WASN'T AN EASY TASK WHEN MY SON REQUESTED MOTORCYCLE CUPCAKES FOR HIS SCHOOL BIRTHDAY PARTY! HAHA WHERE DO THEY THINK OF THESE THINGS!!!! ONCE FINISHED HE WAS THRILLED!!! TOMORROW HE TURNS 4-SO I AM HOPING TODAY GOES VERRRRRY SLOWLY. YOU SEE, I AM TRYING TO SAVOR EVERY LAST MINUTE OF MY LITTLE MAN AS A 3 YEAR OLD ...WHILE ALSO BEING EXCITED FOR THE FUN THAT AGE 4 WILL BRING!!! XOXO

SALMON

2012-01-05T22:07:00.001-05:00

CALLING ALL SALMON LOVERS! TOP YOUR SALMON WITH BUTTER, DILL, S&P FOR A NICE CRUNCHY TOP!

DO YOU KNOW WHAT TODAY IS?

2012-01-04T22:11:00.001-05:00

IT'S NATIONAL SPAGHETTI DAY! START BOILING YOUR WATER!!!

HOMEMADE MALLOMARS!

2012-01-04T22:07:00.002-05:00

HOMEMADE MARSHMALLOWS + HOMEMADE GRAHAM CRACKERS + A DIP IN DARK CHOCOLATE = HOMEMADE MALLOMARS!!! WHO CAN RESIST!

STEP 1 MARSHMALLOWS-YES!!! HOMEMADE!!!! INA'S ARE THE BEST!
Ingredients:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Allow to dry uncovered at room temperature overnight. Cut with cutters into squares or circles and use same cutter for the graham crackers. Dust with more confectioners sugar.
STEP 2 GRAHAM CRACKERS:
INGREDIENTS:
1 1/2C. FLOUR
1 1/2C. GRAHAM FLOUR
1 TSP. BAKING SODA
1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)
1/2TSP SALT
2 STICKS BUTTER, SOFTENED
3/4C. LIGHT BROWN SUGAR
2T. HONEY
ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT CIRCLES OR SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES TILL LIGHTLY GOLDEN. IMMEDIATELY PLACE A MARSHMALLOW ON TOP SO THE HEAT SEALS THE 2 TOGETHER WHILE COOLING.

STEP 3: DIPPING
MELT SEMISWEET OR MILK CHOCOLATE (I USED MILK CHOC) AND TURN THE COOKIE UPSIDE DOWN. DIP IN THE CHOCOLATE...MARSHMALLOW PART FIRST. SET ON WAX PAPER TO DRY IN FRIDGE.

HERE ARE SOME PICTURES FROM THE LAST TIME I MADE MALLOMARS! CLICK

2012-01-03T20:53:00.000-05:00

READY FOR DESSERT? I WAS THINKING A BROWNIE SUNDAE WITH HOMEMADE ICE CREAM AND A GHIRARDELLI SURPRISE ON TOP WOULD DO!!!!! ♥

HEE HEE

2012-01-03T20:52:00.001-05:00

APPARENTLY COOKIE DOUGH IS THE NEW PLAY DOUGH!!!!

HOMEMADE SAUCE....

2012-01-02T20:16:00.000-05:00

BACK TO WORK IN THE MORNING AND SAUCE/MEATBALLS READY FOR DINNER
TOMORROW NIGHT! THAT'S ONE LESS THING TO WORRY ABOUT TOMORROW AND IT'S ALL DONE BEFORE THE BACHELOR BEGINS! GOOOOOOOD TIMING! ANYONE ELSE WATCHING??

BON VOYAGE

2012-01-02T20:14:00.000-05:00

CAN YOU TELL THESE COOKIES ARE SMILING AT YOU? THEY'RE EXCITED
BECAUSE THEY ARE ABOUT TO PLUNGE INTO A TUB OF DARK CHOCOLATE! BON VOYAGE LITTLE HEARTS!
DEB-THIS PIC IS FOR YOU-TAKEN WITH IPAD-NOT BAD QUALITY, RIGHT?????

HERE'S A SLICE OF THE TART....JUST FOR YOU!!!

2012-01-01T21:10:00.000-05:00

HAPPY 2012

2012-01-01T16:54:00.001-05:00

HUBBY AND I RANG IN THE NEW YEAR WITH A BEAUTIFUL DINNER OUT ♥ AND THEN HOME FOR DESSERT WITH MY PARENTS & KIDDIES (WELL, "KID"-THE BABY WAS ASLEEP AND JADEN PARTIED PAST MIDNIGHT!) DESSERT WAS A FLOURLESS CHOCOLATE TART TOPPED WITH GANACHE, HOMEMADE TRUFFLES AND WHIPPED CREAM. I SAW THIS IN KA AND SINCE IT WAS GF I HAD TO MAKE IT!!!!! HAPPY NEW YEAR EVERYONE! HOW DID U RING IT IN? ♥ ♥ ♥

HAPPY ALMOST NEW YEAR!!!

2011-12-31T12:25:00.001-05:00

IT'S ALMOST MIDNIGHT!!! WISHING EVERYONE A NEW YEAR FILLED WITH HEALTH, HAPPINESS AND A SPRINKLING OF COOKIES!!!!!! XOXO

MUFFIN TIME

2011-12-30T21:21:00.003-05:00

TODAY I BRING YOU DARK CHOCOLATE RASPBERRY MUFFINS! I TWEAKED THIS RECIPE BY ADDING DARK CHOCOLATE CHIPS BECAUSE WHO DOESN'T LOVE THIS COMBO!
RECIPE!!!!
1 3/4C. FLOUR
1 TSP. BAKING POWDER
1/2TSP. BAKING SODA
1/4 TSP. SALT
8 OUNCES CREAM CHEESE
1 STICK BUTTER
1C. SUGAR
2 EGGS.
1/4C. MILK
1 BAG DARK CHOCOLATE CHIPS
RASPBERRY JELLY

LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. STIR IN CHIPS AND DIVIDE IN MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

CHOCOLATE DIPPED PARADISE

2011-12-30T16:59:00.000-05:00

HAPPY GLUTEN FREE FRIDAY!!! HAVE YOU TRIED CHOCOLATE DIPPED POTATO CHIPS YET? THESE ARE INCREDIBLE! DON'T FORGET TO SPRINKLE THEM WITH SOME HEATH TOFFEE BITS! MY FAVORITE KIND OF CHIPS TO DIP? MUNCHOS!!!! BUT ANY FAVE CHIP WILL DO!!! ♥ ♥ ♥

WORLD'S BEST RUGELACH!

2011-12-29T16:19:00.003-05:00

HERE IS THE BEST RUGELACH ON THE PLANET OF RUGELACHS! THESE ARE FILLED WITH RASPBERRY JAM AND MINI CHOCOLATE CHIPS AND SOME WITH STRAWBERRY JAM AND BROWN SUGAR. THEN SPRINKLED WITH A COZY BLANKET OF POWDERED SUGAR!!!! RECIPE COMING! WARNING....THESE ARE HIGHLY DELISH AND HARD TO RESIST!!!

RECIPE FROM INA!!! (SEE BOTTOM FOR MY NOTES ON FILLINGS)

Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

NOTE: I FILLED MINE WITH RASPBERRY JAM AND MINI CHOC CHIPS. THE REST WERE FILLED WITH STRAWBERRY JAM AND A COMBO OF WHITE AND BROWN SUGARS.

LAYER CAKE TIME!

2011-12-28T15:12:00.001-05:00

CHOCOLATE + RASPBERRY = PURE BLISS ♥

For the chocolate cake, I used Ina's recipe!

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

Directions

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.

Frosting adapted from Sweetapolita

Raspberry Swiss Meringue Buttercream

Yield: ~5 cups

Ingredients

5 large, fresh egg whites

1 1/4 cups sugar

3 sticks butter, cut into cubes and cool, but not cold

2 teaspoons pure vanilla extract

1/4 cup raspberry puree

pinch of salt

few drops pink food coloring

Method

1. Add egg whites and sugar to mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.

3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.

4. Add vanilla and salt, continuing to beat on low speed until well combined.

5. Add raspberry puree to taste or the finely chopped strawberries, and blend until combined.

6. Add small amount of pink food colouring, if desired.

Dark Chocolate Glaze

Ingredients

4 oz high quality bittersweet chocolate coarsely chopped

1/3 cup unsalted butter, at room temperature and cut into cubes

Method

Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. *Be careful to not get even a droplet of water into your bowl of chocolate and butter.

HAPPY WONKA WEDNESDAY!

2011-12-28T15:09:00.001-05:00