Cooking Classy

Bird's Nest Cupcakes

2012-03-01T17:24:00.002-08:00

I'm like a little kid on Christmas morning full of excitement over these cupcakes! Are they not so fun? These are one of my favorite blogs posts yet. My daughter and I had so much fun making these, and she like me was thoroughly ecstatic over them. I would love to claim the idea of these as fully my own, because it is a genius idea. I come across these on one of my favorite sites marthastewart.com. Although, the recipe is entirely different from the one they have listed. I decided to use a different cupcake recipe because people didn't seam to pleased with the results their recipe yielded. I also wanted to throw my own frosting and topping ideas on there. I wanted to simplify them a bit. I realized not everyone has frosting piping tools so I made these to be prepared with basic kitchen tools, such as a ziploc bag =).
I also need to tell my husband thanks, he came home yesterday with a bag of Mini Cadbury Eggs and I was like noooo we already have so much candy in the house I don't want more candy around for the kids (and me, to be tempted by). Anyway, I saw these cupcakes when browsing my favorite food sites and it clicked, why not use the blue Cadbury Mini Eggs instead of frosting? They are easier, they hold up better and they are one of the best, creamiest chocolate candies of all time. Don't ever give me a bag, because it's likely I wont share with you =).
These cupcakes are enticingly delicious! This is definitely a recipe I will be using often. The cupcake is moist and perfectly tender. I made the frosting to be a gentle and not overbearing chocolate flavor so they compliment the vanilla cupcake and toasted coconut perfectly without screaming for all the attention. Another important factor the chocolate frosting plays is how it's color matches the toasted coconut wonderfully.
I hope you get a chance to make these cupcakes this spring and possibly even for Easter. They are sure to put a smile on the face of any lucky person who gets one.

Birds Nest Cupcakes
Yields 1 Dozen

Ingredients:
1 Recipe Vanilla Cupcakes, recipe follows
1 cup sweetened, flaked coconut
1 Recipe Chocolate Buttercream, recipe follows
36 blue chocolate Cadbury Mini Eggs*
1 Tbsp Semi-Sweet Chocolate chips

Directions:
Prepare cupcakes according to directions listed, allow to cool completely. Then toast coconut by preheating oven to 350 degrees. Spread coconut onto a cookie sheet and bake in preheat oven for 8-9 minutes until golden brown, rotating pan halfway through baking and watching closely to prevent over toasting. Allow to cool.
Prepare Chocolate Buttercream Frosting as well as the orange tinted frosting for beaks according to directions listed. Frost cooled cupcakes with Chocolate Buttercream Frosting. Gently press 3 blue Cadbury Mini Eggs into the center of each cupcake with the pointed end facing down (larger rounded side should be facing top). Sprinkle toasted coconut around the Cadbury Mini Eggs on each cupcake (try to work quickly doing this before the frosting sets up so the coconut sticks better).
Fill a ziploc bag with orange tinted frosting, then using scissors, cut a very small tip off the edge of the bag and pipe beaks onto Cadbury Mini Eggs (you can practice first on a plate, in the recipe I made it so there's enough for practicing. Also, you can use a toothpick as a "paintbrush" for mistakes).
Melt chocolate chips in a microwave safe bowl in the microwave in 20 second intervals, stirring after each interval until melted and smooth. Using a toothpick, paint eyes onto the chicks with melted chocolate. Store cupcakes in an airtight container. Enjoy!

*It's likely will need to purchase two 10 oz. bags of the Mini Cadbury Eggs if you want to do all blue chicks, otherwise if you only want to purchase one bag you could do half blue and half pink for the girls (or yellow or white). I had enough blue from one 10 oz. bag to make 7 cupcakes with blue chicks.

Vanilla Cupcakes
Yields 1 Dozen

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, softened and diced into pieces*
1 large egg, at room temperature
2 large egg yolks, at room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream

Directions:
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder and salt. Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds). Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full). Bake cupcakes for 20 - 25 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting.

*Original recipe calls for unsalted butter but I make mine with salted butter.

Recipe Source: Cook's Illustrated, from joyofbaking.com

Chocolate Buttercream Frosting

Ingredients:
2 cups powdered sugar
1/3 cup salted butter, softened
2 Tbsp heavy cream
1/2 tsp vanilla extract
1 Tbsp cocoa powder
Yellow and red food coloring gel

Directions:
In a large mixing bowl, using an electric mixer, whip together powdered sugar, butter, cream and vanilla for 1 minute until very smooth and fluffy. Scoop out 2 1/2 tablespoons of the frosting (without cocoa powder) into a small bowl and tint it with yellow and red gel food coloring (you won't need much and a tiny bit of red goes a long way so take it easy with the coloring). Add cocoa powder to remaining non-tinted frosting mixture and using electric mixer, whip until well combine.

Chocolate Buttercream Recipe Source: Cooking Classy

Fruit Punch

2012-02-29T18:37:00.001-08:00

It's time to sneak some fruit juice into your kids soda =). I love this drink because it really is a fruit punch. It's made of half fruit juice, it's not like those sodas flavored with artificial fruit flavors. This punch also gets an incredible boost of flavor from the almond extract in it. This beverage is family friendly because it contains no alcohol so it would be a great homemade drink to make for family parties. One definite highlight of this drink is it's simplicity, you could have it made in under a minute. I also love that it tastes surprisingly different than your average fruit punch, in my opinion better.
Random funny thing, I rarely run out of ice in my home (because I hate exercising without an ice cold glass of water so I always keep it stocked, it's a must, a bare necessity) but the one time I go to take pics to blog this drink of course, no ice =). We'll say I did it on purpose though because it's still winter and I didn't want the drink to be too chilled. Drinks just look prettier with it though don't they? With or without ice this is one incredible and very simple drink to make. It's delightfully refreshing, even on a cold winter day.

Fruit Punch
Yields 1 liter

Ingredients:
2 cups apple juice, chilled
2 cups grape juice, chilled
2 tsp almond extract
4 cups lemon lime flavored soda, such as Sprite, chilled

Directions:
In a large pitcher, stir together apple juice, grape juice and almond extract. Pour in lemon lime soda and give it a quick stir (just don't over-mix after adding the soda or you will stir out the carbonation).

Recipe Source: Cooking Classy

My Favorite Chocolate Chip Cookies (with 5 Secret Ingredients!)

2012-02-28T11:04:00.006-08:00

Go now and take your favorite chocolate chip recipe that you "love" and destroy it like it's a bad break up letter you never want to see again. I'm just kidding. But really you don't know what chocolate chip cookie love is until you have tried this recipe. I'm pretty confident these cookies are just that good that you will rid your life of whatever chocolate chip cookie recipe you consider to be the best without ever looking back. I did. Search my blog and you will notice I have deleted my old chocolate chip cookie recipe. It is nowhere to be found, for good reason, these.
Truthfully I cannot believe I am sharing this recipe with the world. I think this recipe could make millions =). These are my masterpiece. I have spent what feels like decades trying every chocolate chip recipe out there and every trick, along with every fancy ingredient. I have spent hours pondering what would create the perfect chocolate chip cookie. How could it be done, and what hadn't been done before?
So, you most likely noticed I mentioned a whopping FIVE secret ingredients, yes five! Here they are:

1. Chilled butter, nearly every cookie recipe out there calls for softened butter. Not here.
2. Molasses, I use this because why buy brown sugar when you can make your own for nearly half the cost, and fresh?
3. Vanilla bean paste, this gives the cookies that fresh, gourmet vanilla flavor with the fancy vanilla bean speckles.
4. Cornstarch, yes this has been done before, this ones not really so secret anymore. These lend good texture.
5. I saved the best for last: COFFEE CREAMER POWDER. Yes coffee cream powder. These give the cookie an incredible almost creamy texture, keeping them moist and giving them just one more punch of flavor.

It hit me one day, finally, when I was on vacation, to try this ingredient. It didn't hit me until then because I don't even drink coffee so I never buy coffee creamer powder. I've tried so many ingredients before, browned butter, sour cream, shortening, melted butter, dry milk, cream cheese, pudding mix and even those long refrigeration required recipes (really who can wait that long for a cookie?). Then I saw it, the coffee creamer powder and I knew this was going to be good.
To me the chocolate chip cookie you make says a lot about what kind of cook and baker you are. Do you play it safe and stick with the recipe on the back of the chocolate chip bag and just accept it as the best? Do you buy the pre-made cookie dough at the grocery store? Do you experiment and add unusual ingredients? Are you willing to try alternate recipes and tips? Well, that is one reason I created these. I want these to show you what I am about as a cook and baker. I love creating and experimenting! I'm not afraid of the failures because I know somewhere along the way I will find my successes. I like to be different and bold. I like to make cooking exciting for people and help people find confidence in the kitchen. And mostly I love to see the smile of satisfaction the food I create puts on peoples faces, and how it brings family and friends together to enjoy great times and build memories. I mean come on, at a party is the food ever not the center of attention =)?
I hope you thoroughly enjoy this recipe and share it with everyone you know, because good food is made to be shared.

So thick and moist...

My Favorite Chocolate Chip Cookies
Yields about 15 cookies (recipe could easily be doubled)

Ingredients:
1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or french vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes. Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in milk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets. Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container. To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.

*This is NOT liquid coffee creamer, that would most certainly yield entirely different results. Also, don't use light.
I have tried both flavors, original and french vanilla and love both. The french vanilla adds one more layer of flavor, it's delish.

Slow Cooker Pork for Tacos

2012-02-26T20:25:00.005-08:00

Surprise! Another slow cooker recipe from Cooking Classy =). I can't help it, I love them! They always yield such incredibly tender, flavorful meat. The majority of the time I cook my meat for my main entrees in the slow cooker. If you don't have one, you need one. I bought mine for $30 (you can find it here for $34), I love it because the lid stays snug while cooking so all the liquids aren't steaming out all day and it's great for transporting. I had to buy it recently because my other one exploded, yes exploded! I did the dumbest thing ever. I washed it then set it on the stovetop to dry, then apparently I turned on the wrong burner when I went to cook something and KABOOM! It exploded because it was sitting on the hot, wrong burner I had accidentally turned on. Talk about my dumbest kitchen moment ever, oops =). Just glad no one got hurt, the breakage didn't go far. Sorry, I got sidetracked with that, onto the dish...
This recipe is amazingly simple and so versatile. The pork can be used for tacos, enchiladas, burritos, quesadillas, tamales, sopas, taquitos, empanadas, salads, tortas, tostadas, mexican pizzas okay, okay you get the idea. Did I mention it contains only 3 ingredients! Talk about quick and easy. This meal is likely to become one of your go to favorites, not just for it's simplicity but for its phenomenal, enticing flavors! It will have you coming back for more and more... and more.
If you love these then you would probably also love my recipe for Shredded Beef Tacos, again another versatile, simple recipe. Another favorite is my Chicken Enchiladas with Green Sauce (from scratch), it's also another easy and delicious dish. Have I said yet how much I love and constantly crave Mexican food?

Slow Cooker Pork for Tacos
Yields about 6-7 Servings

Ingredients:
2.5 lbs boneless pork spare ribs (look for some with less fat)
1 cup apple juice (don't worry this isn't "sweet pork", it just balances out the saltiness)
1 (1.25 oz) package taco seasoning (I use McCormick)

Directions:
Place pork spare ribs in the slow cooker, pour apple juice over spare ribs. Sprinkle with half of the taco seasoning the flip spare ribs and season with remaining taco seasoning. Cover with lid and cook on low for 8 hours. Trim fat from pork and shred, return to slow cooker for an additional 20 - 30 minutes in taco seasoned broth. Strain broth or remove pork with tongs or fork when plating.
For serving ideas see my recipe for Shredded Beef Tacos

Recipe Source: Cooking Classy

Microwave Coffee Mug Eggs

2012-02-25T20:37:00.002-08:00

Scrambled eggs ready to eat in 2 minutes with less mess, less stress and the same delicious fluffy scrambled eggs you get from cooking on the stovetop! Sign me up!
I was skimming through some cooking mags while on vacation this week and noticed these incredible and oh so simple eggs. Yes, it was an ad, and it got me =). I love scrambled eggs so these immediately caught my attention. Normally I'm somewhat of a snubber of microwave methods, but if you've ever been to Einstein Bagels and ordered one of their egg sandwiches you may have noticed they cook the eggs in the microwave and they are actually delicious. So, I thought this simple microwave method must work and I immediately gave it a try the first chance I had, even on vacation. It's true, I'm addicted to blogging. I was so excited about this recipe find that I couldn't resist the urge to share even on vacation.
I hope this recipe makes your life a little simpler so you're not swapping out a fresh, warm, nutritious breakfast for some cardboard sugar filled "pastry" because it's the only thing you have time to make. You can make these nearly as quick as you can pour a bowl of cereal. Thank you Incredible Edible Egg!

Microwave Coffee Mug Eggs
Yields 1 serving

Ingredients:
2 large eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese (optional)
salt and pepper to taste

Directions:
Spray a 12 oz. coffee mug with cooking spray or grease with butter. Add eggs and milk to mug and stir with a fork or whisk until well blended. Microwave mixture on high for 45 seconds then stir. Microwave again for 30 - 45 seconds longer until eggs are cooked through. Immediately sprinkle with optional cheese and season with salt and pepper to taste. Serve warm.

Adapted from Incredible Edible Egg

Cornbread Sugar Cookies with Honey Butter Frosting

2012-02-24T13:32:00.002-08:00

Cornbread meets sugar cookies! Some of you may be thinking hmm, that sounds strange. Let me just tell you these are one of the best sugar cookies you will ever eat, yes I'm going to brag a little =). They are such an exciting twist on the classic bakery style sugar cookies. These still hold true to all the wonderful characteristics you find in a perfect sugar cookie. They are fluffy, tender, sweet, and undeniably delicious. These are one of my families favorite desserts. I have to give some away or I will just devour them all on my own.
You could also make Cornbread Sugar Cookie Squares with Honey Butter Frosting which are nearly the same but in bar form. I adapted both that recipe and this one from my Sugar Cookie Squares and Sugar Cookies recipes, I decided to experiment one day and came up with these. They are everything you love about honey buttered cornbread and soft, frosted sugar cookies combine into one. If you ask me I think they are good enough and exciting enough to be the next new cookie craze!

Cornbread Sugar Cookies
Yields about 2 dozen

Ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups corn flour (this is NOT cornmeal, cornstarch or masa harina)*
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
1 egg
1 egg yolk
1/4 cup sour cream
1 tsp vanilla extract
1 tsp lemon juice
1 recipe Honey Butter Frosting, recipe follows

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together, all-purpose flour, corn flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer whip together butter and sugar until light and fluffy about 3-4 minutes. Stir in egg and egg yolk. Mix in sour cream, vanilla and lemon juice. Slowly add in dry ingredients and mix until well incorporated. Form dough into balls by the heaping tablespoon fulls then place on cookies sheets and flatten dough balls evenly to about 1/2" with your hands. Bake in preheated oven for 9-11 minutes. Allow to cool completely before frosting with Honey Butter Frosting.

*You can usually find this in the health foods section or gluten free section of the grocer or supermarket. If you can't find it there you can also purchase it online here.

Honey Butter Frosting

Ingredients:
1/2 cup butter, softened
1/3 cup honey
2 cups powdered sugar
1/8 tsp salt

Directions:
In a large mixing bowl, using an electric mixer, whip together all ingredients until light and fluffy about 1 - 2 minutes.

Recipe Source: Cooking Classy

Slow Cooker Chicken Tikka Masala

2012-02-23T10:30:00.006-08:00

Chicken Tikka Masala doesn't get any easier than this! I created this recipe because so often people skip Chicken Tikka Masala in their dinner rotation recipes because it takes so much time and effort to prepare. In my opinion this cooking method tastes just as good, if not better, than any of those tediously time consuming recipes. The better comes because of the unbelievably tender chicken this recipe yields from long hours of slow, low cooking and also how much time it gives the spices to meld and develop in this incredible dish. I'm quite certain this will now be my only method/recipe for Chicken Tikka Masala. How could I go back to the long, laborious method now?
Never tried Indian food before? Then now is definitely time! I was thinking, how do you describe Indian food and it's enticing, delectable flavors in two words? Bold and exciting! If you have never tried Indian food before, it's likely you have tried the spices it contains in several alternate dishes but Indian food combines all those rich spices into one amazing dish. So go on and excite your taste buds with this flavorful, spice packed Indian dish.

Slow Cooker Chicken Tikka Masala
Yields 6 servings

Ingredients:
5 boneless, skinless chicken breast halves, cut into 1 inch pieces
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree (I recommend Contadina Brand)
1 1/2 cups plain yogurt
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper*
2 bay leaves
1 cup heavy cream
1/2 tbsp cornstarch
Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving

Directions:
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.

Recipe Source: Cooking Classy

Peanut Butter Pretzel Rice Krispie Treats

2012-02-22T11:16:00.002-08:00

Aren't Rice Krispie Treats one of the greatest treats of all time? Indeed they are, and their possibilities for alternate variations are endless. I have so much fun creating new flavors of Rice Krispie Treats because it's so simple to do and they are always incredibly easy to make, not to mention how quickly you can be enjoying a flawlessly delicious dessert in no time.

These treats are perfect for snacking or dessert and they are even fancy enough for parties. It's always a delight for people to enjoy a new twist on one of their favorite treats. Can you ever go wrong adding peanut butter to treats and desserts? Then, you add in even more flavor with the slightly salted pretzels, smooth, rich chocolate and a hint of pure vanilla. These are an exciting party for you mouth. They are everything I'd imagine a gourmet candy bar to be. Lets just say, WARNING: Highly addictive.

If you love Rice Krispie Treats you may also like to try Sugar Cookie Rice Krispie Treats, Cookie's and Cream Rice Krispie Treats or Cinnamon Roll Rice Krispie Treats (I'm a Rice Krispie Treat Lover can you tell? =).

Peanut Butter Pretzel Rice Krispie Treats
Yields 20 squares

Ingredients:
1/4 cup butter
1 (10.5 oz) package miniature marshmallows
1/2 cup creamy peanut butter
1 tsp vanilla extract
4 1/4 cups Rice Krispies Cereral
1 1/2 cups coarsely crushed pretzel pieces

Topping:
1 cup milk chocolate chips
2 Tbsp creamy peanut butter
1/4 cup coarsely crushed pretzel pieces

Directions:
Butter a 9x13 dish, set aside. Melt butter in a large non-stick saucepan over medium-low heat. Stir in marshmallows and cook, stirring constantly until marshmallows have melted. Remove from heat and stir in 1/2 cup peanut butter and vanilla. Pour Rice Krispies Cereal and 1 1/2 cups coarsely crushed pretzel pieces in to melted marshmallow mixture and gently fold mixture until cereal and pretzels are evenly coated. Spread mixture evenly into prepared 9x13 dish and spread into an even layer with a butter spatula.
Melt chocolate chips with 2 Tbsp peanut butter in a microwave safe bowl, in 30 second intervals stirring after each interval until melted and smooth. Pour melted chocolate mixture into a piping or ziploc bag, snip the tip of the end and drizzle mixture evenly over Rice Krispie Treats. Sprinkle evenly with 1/4 cup coarsely crushed pretzel pieces, enjoy immediately with melted chocolate topping or cover and refrigerate until set for a set chocolate topping.

Recipe Source: Cooking Classy

Moist Lightened Up Chocolate Cupcakes with Penuche Frosting

2012-02-16T22:00:00.001-08:00

Lightened up chocolate cupcakes that taste even better than their more fatty competitor? Sign me up! These cupcakes melt in your mouth! You honestly would never know that applesauce was added to lighten them up in place of butter or oil. And the penuche frosting, where do I begin? Let's just say this stuff is worth gold to me =). If you have never tried penuche, it's basically an insanely delicious, caramel like brown sugar fudge, and here it is in frosting form. The cupcake recipe is my own and the frosting recipe was adapted from allrecipes.com, thank you allrecipes love that site!

Moist Lightened Up Chocolate Cupcakes
Yields 24 cupcakes

Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking baking powder
1 tsp salt
2 large eggs
1/4 cup sour cream
6 Tbsp applesauce
1/4 cup butter, melted
1 cup buttermilk
2 Tbsp unsulphured molasses
2 tsp vanilla extract
3/4 cup hot water

Directions:
Preheat oven to 350 degrees. Fill two muffin tins with paper liners and butter top of muffin tin. In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt. Add in eggs, sour cream, applesauce, melted butter, buttermilk, molasses and vanilla and mix until blended. Stir in hot water and mix with an electric mixer on medium speed for 2 minutes. Pour about 1/4 cup mixture (or fill cups 3/4 full) into 24 paper lined muffin cups (there should be just a bit left over) and bake for 17-18 minutes until a toothpick inserted into center comes out with a few moist crumbs attached. Allow cupcakes to cool before frosting.

Penuche Frosting

Ingredients:
1/2 cup butter
1 cup packed dark brown sugar*
1/4 cup half-and-half
1 pinch salt
1 tsp vanilla extract
2 cups powdered sugar
1-2 Tbsp hot water

Directions:
Melt butter in a medium saucepan over medium heat. Whisk in brown sugar and salt and bring mixture just to a boil, reduce heat and simmer for 2 minutes, stirring constantly. Stir in half-and-half and bring mixture just to a boil, stirring constantly. Remove mixture from heat and stir in vanilla. Allow mixture to cool to warm (original recipe states "lukewarm" but I found warm worked better) then beat in powdered sugar. Add hot water as needed to thin frosting out 1 tablespoon at a time. Immediately spread frosting over cooled cake/cupcakes before it sets.

*I usually only have light brown sugar on hand so I just add 1 tsp molasses to this recipe along with the light brown sugar (rather than using dark brown).

Penuche Frosting Recipe adapted from allrecipes.com
Cupcake Recipe Source: Cooking Classy

S'mores Bites - Two Ways

2012-02-16T11:04:00.001-08:00

With a Kiss...

or with a Rolo, take your pick!

Seriously, dessert doesn't get any easier than this! This definitely has got to be one of my easiest recipes yet, and cutest =). They can be made in 5 minutes or less and they taste just like a S'more, or upgraded S'more if you use Rolo's. These are the perfect way to be able to enjoy a S'more in the comfort of your home even in the winter time. How fun would these be for a party? They'd be sure to put a smile on everyone's face. I also tried these with Saltine Crackers and they were delish, they gave them that slightly salty with sweet tastiness.

For best results just be sure to eat them right after toasting to get that gooey, toasted, authentic S'mores goodness.

S'mores Bites
Yields 12

Ingredients:
6 graham cracker sheets*, or 12 Saltine or Ritz Crackers
6 large marshmallows
12 Hershey's Kisses or Rolos, unwrapped

Directions:
Break graham cracker sheets in half, then cut each half into a circle using a 2 1/4" circle fondant cutter or metal cookie cutter (if using Saltine or Ritz Crackers no cutting needed). Using clean scissors cut each marshmallow into 2 halves. Heat oven to Low Broil and place oven rack two levels below broiler. Align graham crackers in the center of a cookie sheet about 1/2" apart from each other (you want them all to be near the center so they are directly under the broiler and cook more evenly at the same time). Top each graham cracker with a marshmallow with the cut/sticky side down. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON'T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed (I left the oven door open the entire time to watch them and rotate, just be careful). Once golden immediately remove from oven, place 1 Kiss or Rolo in the center of each toasted marshmallow and gently press down. For best results serve warm, just like a real S'more.

Note: you could easily double this recipe but I wouldn't recommend toasting more than 12 at a time for more even toasting.

*I used a package of graham crackers that had been open for a couple of days, I don't know if this will make a difference to help with easier cutting and less breakage or not. The crackers seem to soften slightly when you do this, just thought I better mention it.

Recipe Source: Cooking Classy

Lasagna Roll Ups

2012-02-15T14:14:00.002-08:00

Lasagna in a single serving form, no more messy sloppy layered squares! I love these. Not only do they look incredible they taste incredible! I doubt I will ever make regular layered lasagna again. These are the perfect serving size, and they are so much fancier. If you ask me I think they are even easier than layered lasagna.

You will notice in the ingredients list I stated freshly grated cheese for all the cheeses, you are not allowed to use the pre-grated stuff, it's junk especially for lasagna =). You will also noticed in the recipe that I stated to grind the cooked beef/onion mixture in the food processor for a few seconds, I do this because every really good Italian restaurant I've been to seems to have finely ground beef in their pasta sauces and I love it. You don't get any large chunks of beef in your sauce, it just gives it a better consistency. If you have a small family this is a perfect dish to make the whole batch, then freeze half (unbaked) and thaw overnight the day before you want to eat it and bake the next day for dinner. I love getting two meals from one.

I would recommend serving this along with your favorite Italian bread and a fresh salad topped with The Old Spaghetti Factory's Creamy Pesto Salad Dressing, then finishing dinner off with some Fresh Strawberry Gelato. Yum!

Lasagna Roll Ups
Yields 12

Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste

1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful)
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

12 uncooked lasagna noodles

Directions:
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.

Recipe Source: Cooking Classy

The Old Spaghetti Factory's Creamy Pesto Salad Dressing

2012-02-14T09:43:00.000-08:00

One of my favorite places to eat is The Old Spaghetti Factory. Why? I LOVE their pesto salad dressing. I came up with this recipe so I can enjoy it at home. We eat it about once a week in my home. Not only do I use it to dress my salad, but I also use it as a veggie dip, a sandwich spread and I even love dipping pizza in it (healthy I know =). This recipe is so simple and super quick to make! Try this recipe and I think it will become a staple in your home too.
I would highly recommend serving this over a simple green salad with homemade croutons, once you've had homemade croutons you can never go back to store-bought.

Spaghetti Factory's Creamy Pesto Salad Dressing

Yields about 2 1/2 cups

Ingredients:

1 cup mayonnaise

1 1/4 cups low-fat buttermilk

1 1/2 Tbsp dried basil

1/2 tsp garlic powder

1/8 tsp salt

1/8 tsp fresh ground black pepper

1/4 cup freshly, finely grated Parmesan cheese

Directions:

Combine all ingredients in a medium mixing bowl. Whisk until smooth and creamy. Pour into an airtight container and refrigerate 1 hour (this will help the flavors develop, I don't always do it if I don't have an hour to wait). Serve over salad or use as a dip.

Simple Dill Dip for Veggies, Chips or Crackers

2012-02-13T15:42:00.000-08:00

How do you get kids (and yourself) to eat veggies? A great answer: a great dip. This dip is so easy to make, it takes maybe 3 minutes if that. It stores in the refrigerator up to 3 weeks (as long as all your cream cheese/sour cream doesn't expire before then), so that is a definite plus to this recipe. You can make it and have it on hand in the fridge, and whenever you need a healthy snack grab some veggies and dunk them in this simple yet amazing dip. You could even use 1/3 less fat cream cheese and light sour cream to cut back on the amount of fat in it. You will no longer be buying that pre-made stuff at the grocer once you have this =).

Dill Vegetable Dip

Ingredients:

1 (8 oz) pkg cream cheese

1 cup sour cream

1 Tbsp ranch seasoning mix

2 tsp dried dill

1 ½ tsp dried parsley

1 tsp dried chives (optional)

1/4 tsp garlic powder
1/4 tsp onion powder

salt and fresh cracked pepper to taste

Directions

Pulse cream cheese in food processor until smooth. Add remaining ingredients and pulse a few seconds until well blended. Serve with vegetables, chips or crackers. Store in refrigerator up to 3 weeks (as long as cream cheese/sour cream doesn't expire before then).

Cornbread Sugar Cookie Squares with Honey Butter Frosting

2012-02-12T16:12:00.001-08:00

It's official, I'm in love with cornbread lately! I posted my recipe for Cornbread Pancakes with Honey Butter Syrup a few weeks ago (I've made them again twice since =) and it got me thinking what else I could give all the delicious flavors of the classic cornbread to, honey butter and all. Sugar cookies are a favorite cookie of many people (including myself), so I set out on a venture to turn my Simple Sugar Cookie Squares into a cornbread version. I'm ecstatic that my experiment turned out so wonderfully =). Sometimes I get one of these random food ideas and they are a total failure, but the ones like these that are successful are the ones that keep me experimenting. These are truly one of my new favorite cookies. I love that they are so unique. I've never tasted a cookie like it. Yes, they have nearly the exact same texture as frosted sugar cookies but they have a flavor all their own, a sweet cornbread covered in creamy honey butter flavor. I couldn't think of what to call them, so I just decided to name them after their inspiration, cornbread and sugar cookies.
I hope you enjoy these as much as I do! Oh and bonus they are even healthier than your average sugar cookie because the corn flour adds in whole grain, wahoo, unintentionally healthier =). These are so easy to make, so get going and make a batch!

Cornbread Sugar Cookie Squares
Yields 24 squares

Ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg yolk
2 Tbsp sour cream
1 tsp lemon juice
1 recipe Honey Butter Frosting, recipe follows

Directions:
Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.

*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here). I used Bob's Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.

Honey Butter Frosting

Ingredients:
1/3 cup butter, softened
3 1/2 Tbsp honey
1 1/2 cups powdered sugar
1/8 tsp salt

Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.

Chocolate Covered Love Struck Strawberry Hearts

2012-02-11T11:05:00.000-08:00

Who doesn't love a chocolate covered strawberry? I created these love struck strawberries because I had some left over almond bark from the Minnie and Mickey Mouse Oreo Pops I made last week, so I wanted to create another use for that almond bark I had left. These are a fun new twist on chocolate covered strawberries for Valentines Day. I did also try these with milk chocolate and I didn't think they were near as cute, so you're welcome to try it but in my opinion the white version looks better. Did I mention how easy these are to make? They're a great last minute Valentines treat to gift to a friend or loved one, and they are sure to put a smile on their face. Happy Valentines Day everyone!

Love Struck Strawberry Hearts
Yields 6 (you could easily double/triple this recipe)

Ingredients:
6 fresh strawberries
6 oz. vanilla almond bark (white chocolate would also work)
Pink sugar crystal sprinkles

You will also need:
12 toothpicks
hot glue gun/glue

Directions:
Cut a "V" in the top of each strawberry and round edges with knife (think of carving a pumpkin), set aside. Melt almond bark in a small microwave safe container in 30 second intervals, stirring after each interval until melted and smooth. Dip strawberries just below bottom of the "V" to cover top, allow excess to drip off then immediately sprinkle coating with pink sprinkles before coating hardens. Set on wax paper to dry.
To make arrows:
Cut 1/2" off the ends of 6 toothpicks. Place a tiny drop of glue 1/2" in down (an uncut toothpick) and glue pointed ends of two 1/2" toothpick pieces to the toothpick. Insert toothpick arrows just below chocolate coating on a diagonal (I cleaned the tip that was inserted through the strawberry with a wet paper towel to remove some of the red). Note: the strawberry will start to break down after a few hours, so it's best to serve these before then.

Healthy Cookies

2012-02-10T19:36:00.000-08:00

Finally, a cookie I feel great about eating! Once you see the ingredients list of these cookies you will see what I mean by healthy. They are full of fiber, antioxidants and vitamins. They are also low in fat. I created this recipe because I happened to only have 1/4 cup butter in my fridge so I had to improvise and try something healthier. I'm so excited about how delicious they are! I need, yes need, dessert everyday or it's just not a great day for me =). Sort of a problem, but not now with these. I can curb my sugar craving with this nutrition packed cookie. These moist, cake like cookies melt in your mouth! The glaze is totally optional, I mostly added it for looks so feel free to leave it off. Also if you wanted to you could ice them with a low-fat or even fat free cream cheese icing.

Carrot Applesauce Cookies
Yields about 2 1/2 Dozen

Ingredients:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon
1/8 tsp nutmeg (optional)
1/2 tsp salt
2/3 cup applesauce
1/4 cup butter, softened
3/4 cup light-brown sugar
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups quick oats
1 cup finely grated carrots
1/2 cup raisins
1/2 cup dried cranberries (such as Craisins)

Optional Glaze:
1 cup powdered sugar
2 Tbsp milk

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, optional nutmeg and salt, set aside. In the bowl of an electric mixer, whip together applesauce, butter, brown sugar and granulated sugar until well blended and smooth about 1 minute. Stir in egg and vanilla. Slowly add in flour mixture. Stir in quick oats, carrots, raisins and dried cranberries, mix until combine. Drop mixture by heaping tablespoon fulls onto a Silpat lined cookie sheet two inches apart and bake for 15 minutes until lightly golden and set. Allow to cool several minutes before removing to wire rack to cool. If using glaze: in a small mixing bowl, whisk together powdered sugar and milk until well combine and smooth. Pour into a piping or ziploc bag, snip a small tip off the end and pipe over cookies (note: store cookies in a single layer).

Monkey Bread Muffins... quite possibly the best thing I've ever eaten!

2012-02-09T11:54:00.000-08:00

These muffins are quite possibly the best thing I've ever eaten!... Did I really just say that? Yes, I did! These are without a doubt a-maz-ing! I need a moment to pause life and take in everything this muffin has to offer while I pull apart one of it's delicate, tender, fluffy, buttery, crystallized sugar and cinnamon coated pieces and gently bite into it. =)
I created these muffins because sadly I don't even own a bundt pan. I know many monkey bread recipes use store-bought biscuit dough but I wanted these to be from scratch, isn't everything that much better when it's made from scratch? For the dough base I started a very similar dough to the one I used for my 15 Minute Donuts from Scratch.
I won't lie, when I first pulled these out of the oven the presentation wasn't what I was looking for. For me presentation is an important part of good food, so I thought, hmm what can I do to make them pretty? Ah, yes indeed, glaze. It adds a delicate touch to these delightful muffins. Enjoy, try not to eat the whole pan at once =).
PS don't wash your muffin pan until you've eaten all those delicious cinnamon sugar chips off of it, yum!

Monkey Bread Muffins
Yields 12 muffins

Ingredients:
2 cups + 2 Tbsp all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/3 cup milk
1/3 cup unsalted butter. melted
1/2 cup granulated sugar
6 Tbsp unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 tsp ground cinnamon

Glaze:
1/2 cup powdered sugar
1 Tbsp milk

Directions:
Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together (don't overmix, key to fluffy muffins).
Pour 1/2 cup granulated sugar into a medium container that has a lid to cover. Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time). Then cover container with a lid and shake to coat. Drop 6 sugar coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled (I had about 5 tsp extra dough at the end I couldn't waste so just added to a few of them).
Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine. Pour about 1 scant Tbsp brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork).
In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended. Pour mixture into a piping bag or ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.

Raspberry Cheesecake Ideas for Valentines Day

2012-02-09T08:40:00.000-08:00

Click on link below image for full recipes...

White Chocolate Raspberry Cheesecake

Raspberry Cheesecake Truffles

Raspberry Cheesecake Stuffed French Toast

Slow Cooker Chicken Enchilada Soup

2012-02-08T09:36:00.000-08:00

All I'm going to say here is I LOVE this soup and I created this recipe because of my love for enchiladas and Mexican food. It's easy to prepare and incredibly delicious! Enjoy =)!

Slow Cooker Chicken Enchilada Soup
Yields 8 servings

Ingredients:
3 large chicken breast halves
2 (14 oz) cans chicken broth
2 (8 oz) cans tomato sauce
2/3 cup chunky salsa (I use Pace Chunky Hot Salsa)
1/2 cup Zesty Italian Dressing
2 Tbsp chili powder
1 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1/4 cup extra virgin olive oil
1/2 cup Masa Harina
2 cups milk
2 cups frozen corn
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
2/3 cup shredded Cheddar Cheese
2/3 cup shredded Monterrey Jack Cheese
Salt and Pepper, to taste

For Serving (all optional, but I'd say sour cream is a must):
Additional shredded Cheddar and Monterrey Jack Cheese
Diced avocados
Sour Cream
Chopped cilantro
Chopped green onions
Tortilla Chips or strips

Directions:
Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours.
Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). Pour mixture into slow cooker and whisk until smooth. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.

Minnie and Mickey Mouse Oreo Cookie Pops

2012-02-07T09:36:00.000-08:00

I love the color of these for Valentines. These are an easy, delicious treat to make for your kids for the upcoming Valentines Day. These would also be great for Birthday parties, just double/triple the recipe as needed. You may think that they are only a good treat for kids, I couldn't stop eating them =). They taste like cookies and cream since almond bark is an imitation of white chocolate. Just be sure to have a few spare Double Stuf Oreos because it's likely a few will break as you prepare them, they are pretty fragile and a few come cracked in the package unfortunately. With that said, I would recommend checking for cracks and pick out 12 good ones to start with.

Minnie and Mickey Mouse Oreo Cookie Pops
Yields 12 pops or cookies

Ingredients:
12 Double Stuf Oreos, plus a few extra in case they break
12 mini Oreos
6 oz. vanilla almond bark (4 squares)
Pink and red sugar crystal sprinkles
Pink mini conversation hearts, for Minnie bows (thinnest you can find, I used Ferrara Pan brand)

12 8 inch sucker sticks (optional)

Directions:
For Minnie Mouses:
Using a knife, split mini oreos and remove cream center so you know have 24 mini Oreo pieces. Pour pink sprinkles into a small bowl. Melt almond bark in a microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Dip the bottom tip of a conversation heart in the almond bark, scrapping off excess then insert into top center of the oreo with the "converstion" facing the backside (you may have to carefully open the oreo a bit to get it to fit inside), then take 2 of the mini oreos and dip the bottom tip in the melted almond bark then insert each one next to the conversation heart. Dip bottom half of the Double Stuf Oreo into the melted almond bark, allow excess to drip off then scrape excess from the back and bottom edge. Dip almond bark coated cookie into pink sprinkles and coat evenly. If making pops, dip about 1" of the sucker stick into almond bark then scrap of excess and insert stick through center of oreo before coating hardens. Lay cookie on wax paper and allow coating to harden. Spoon some of the melted almond bark into a small ziploc bag, snip a tiny tip off of one corner of the ziploc bag and pipe polka dots over pink sprinkles and one oval in the center of the conversation heart bow. Allow to harden.
For Mickey Mouse:
Follow directions listed above, omitting conversation heart and using red sprinkles in place of pink. Pipe two small buttons with melted almond bark rather than polka dots.
Note: reheat almond bark in microwave as needed for 20 seconds if it starts to harden and thicken too much.

Chocolate Cake Pancakes

2012-02-06T16:42:00.000-08:00

It's official, these are my new favorite pancakes. How could they not be, they are dessert pancakes! This is the perfect way to enjoy chocolate cake in 10 minutes. I get so impatient waiting for the chocolate cake to bake, then cool, then be frosted. It's far too much waiting for me, so I decided I needed to create a chocolate cake dessert that could be ready to eat much quicker. You could call these brownie pancakes if you'd like, since they are made with brownie mix but I decided to call them Chocolate Cake Pancakes because their texture is much more like that of a chocolate cake rather than brownies. Also, they taste just like chocolate cake. They are moist, oh so chocolaty and purely divine. It's time for pancakes to become more than just a breakfast food, they are now a dessert food too!
I love these pancakes with my signature Vanilla Cream Syrup (that you've seen like 10 times already if you've been following =), but there are so many variations on these pancakes. They give me another wonderful use for any leftover Vanilla Cream Syrup I have left from making breakfast pancakes. So, I'd recommend trying them with Vanilla Cream Syrup at least once, then switch up the toppings as you'd like as long as you've tried them with that amazing syrup at least once =).

Chocolate Cake Pancakes
Yields about 15 pancakes

Ingredients:
2 cups Betty Crocker Brownie Mix
1 tsp baking powder
4 Tbsp butter, melted
2 Tbsp applesauce
2 large eggs
1/4 cup buttermilk
1/4 cup milk
1 tsp vanilla extract
Vanilla Cream Syrup, for serving
Banana slices or strawberries slices, for serving

Alternate Serving Ideas:
Caramel Ice Cream Topping
Hot Fudge Sauce
Raspberry Syrup
Frosting or Nutella
Vanilla or Chocolate Ice Cream
Sweetened whipped cream and powdered sugar
Chocolate Ganache

Directions:
Preheat a non-stick griddle to 350 degrees. In a mixing bowl whisk together 2 cups brownie mix and baking powder. Add in melted butter, applesauce, eggs, buttermilk, milk and vanilla and stir until combine. Pour 3 Tbsp mixture onto non-stick griddle (if your non-stick griddle is slightly warn you may need to butter it, I just found it was better not to butter the griddle because they spread less if not using butter). Cook pancakes several minutes until tiny bubbles start to appear on surface and you are able to lift an edge, then carefully flip and cook opposite side only about 30 seconds to 1 minute. Serve warm with Vanilla Cream Syrup or alternate serving ideas listed.

Raspberry Cheesecake Stuffed French Toast

2012-02-05T15:25:00.000-08:00

Are you looking for a fanciful, romantic and even glamorous breakfast to serve to a friend or loved one this Valentines Day? Want to make someone feel like they are royalty =)? Then all you have to do is prepare this exquisite, yet simple dish and serve it to that someone for breakfast in bed on a tray (or even cookie sheet) that you've decorated with a single fresh flower that you "borrowed" from the neighbors flower garden (I'm totallly kidding), along with a tall glass of freshly squeezed orange juice that you squeezed by hand with love (aww... Valentines is so cheesy :).

I adore this french toast, not just love, adore! I created this recipe because I'd been making banana stuffed french toast for many years and wanted to switch it up a bit (I will post the banana stuffed french toast recipe sometime in the near future). It's safe to say this is gourmet french toast, but not the gourmet thats like one string bean topped with a sliver of moldy "gourmet" cheese followed by some unknown meat and a drizzling of strange looking and smelling sauce. This is the gourmet like, tastes incredible, looks incredible and makes you feel incredible gourmet =).

Also, if you'd like to decorate your plate with the strikeingly fancy red dots, simply fill a clean medicine syringe with seedless raspberry jam (I strained the seeds from my jam with a fine mesh strainer) then pipe small drops along the edge of the plate.

I've mentioned in a previous post but I have to mention it again in case you missed it, here is the link to my favorite raspberry jam. I made it this past summer, thankfully I made half a freezer full. It's so good I could eat it like soup. I never knew the less sugar recipe would be better than the average but I promise it is. Anyway, that's the jam I use in this recipe and I don't strain the seeds because I don't mind them. Enjoy, and have a fun Valentines Day!

You may also like to try my White Chocolate Raspberry Cheesecake, decadent and beautiful.

Raspberry Cheesecake Stuffed French Toast

Yields 10 slices

Ingredients:

2/3 cup Neufchatel Cheese or 1/3 less fat Cream Cheese (about 5 oz)

1/2 cup raspberry jam, seedless if preferred
1/2 cup buttermilk

1/2 cup milk

5 large eggs

2 Tbsp all-purpose flour

1/8 tsp baking powder

3/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 pinch salt

1 tsp vanilla extract

10 graham cracker sheets crushed, or 3 cups cornflakes, crushed (I've tried and love both)

10 - 1 1/4" (one and a quarter inch) slices day old french bread

Vanilla Cream Syrup, for serving

sweetened whipped cream, for serving (optional)

Directions:

Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.

In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.

Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.

Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.

Toasted Turkey and Ham Sandwich

2012-02-03T08:27:00.000-08:00

Build your own fancy deli sandwich at home! This sandwich is incredible, simple but incredible! It's loaded with turkey and ham, don't you hate the sandwiches that are so skimpy with the meats? It's the centerpiece of the sandwich. With that said, please use quality meats if you don't you'll get a low quality sandwich. I had two friends tell me this was one of the the best sandwiches they've ever had so there's two reviews for you =).

My favorite thing about this sandwich is that it gives me the perfect use for my left over spiral sliced ham. I often dice any ham we have left and freeze it. If I'm really lazy about it I will even do it in the food processor, although I do prefer it diced by hand because you can determine the size of the dice. It just takes a bit longer. I also used my left over ham for ham and cheese salads, ham eggs, or ham pizza. So don't through that left over ham out, there's hundreds of uses for it and it freezes so well.

Toasted Turkey and Ham Sandwich

Yields one huge sandwich

Ingredients:

2 1" slices french bread, sliced on a bias

Mayonnaise, whipped cream cheese or mustard, for spreading

3 oz. thinly sliced, peppered deli turkey (best is Board Head, Columbus brand or Jennie O)

1/4 cup finely diced ham (I used leftover spiral sliced Honey Baked ham)

1/4 cup shredded Mozzarella cheese

2 slices ripe avocado

3 slices Roma tomatoes

1/8 tsp Italian seasoning

1 leaf Green Leaf lettuce or Iceberg lettuce

Directions:

Heat a large non-stick saucepan over medium low heat. Butter pan and toast one (or both side if preferred) of each slice of bread until toasted and golden. Remove bread from heat and dress bread with mayonnaise, whipped cream cheese or mustard as desired, top one slice with lettuce and set aside.

Return pan to heat, butter pan again and layer turkey slices into pan. Cook turkey until lightly golden on bottom (only takes about 1 minute), then flip turkey using a spatula. Remove from heat and top turkey with shredded Mozzarella cheese, sprinkle with ham, then layer with avocado slices, followed by tomato slices, then sprinkle with with Italian seasoning. Return to heat and cook until cheese has melted and bottom of turkey is lightly golden. Using the spatula, carefully lift out layered sandwich filling and lay on top of sliced bread containing lettuce. Top with remaining slice. Serve immediately (you may want to cut it in half to be able to eat this one =).

Rocky Road Oatmeal

2012-02-02T08:47:00.000-08:00

Nutritious indulgence. I love those two words together =). That's just what this oatmeal is. It's anti-oxidant rich from the oats, nuts and cocoa, full of calcium from the milk, packed with fiber from the oats, then you get a bit of protein from the nuts. The indulgence obviously comes from the chocolate chips, marshmallows and sugar (an extra indulgence would be to top it with half and half mmm).

I won't lie, it's hard to make oatmeal look appealing but I think once you top it with the right amount of goodness, a hard task can become quite simple. You could delight a loved one this upcoming Valentines day buy serving up this decadent oatmeal (and they'll never how to know how simple it was to make =).

I know I've posted quite a few oatmeal recipes lately. I just can't get enough of it though. I love how simple it is to mix things up and create new flavors, not to mention how easy it is to prepare. This recipe is dedicated to my mom =). My entire life growing up she'd eat a bowl of oatmeal every morning along with a side of broccoli, ughh. You're probably thinking wow what a nutritious breakfast, yes it was until she'd mix in a half of cube of butter into it, literally half a cube. I'm glad you don't do that anymore mom we need you around many more years, here's a much better alternative to that for a delicious way to enjoy oatmeal =).

Rocky Road Oatmeal
Yields 1 serving

Ingredients:
1/2 cup oats
1 cup milk
1 Tbsp packed brown sugar
1/2 Tbsp cocoa powder
1 pinch salt
1/8 tsp vanilla
1 Tbsp chopped walnuts, pecans or almonds
10-14 mini marshmallows (about 1/4 cup)
1 Tbsp milk chocolate or semi-sweet chocolate chips (which ever you prefer)
Additional milk or half and half for drizzling if desired

Directions:
In a large microwave safe bowl, combine oats, milk, brown sugar, cocoa powder and salt. Microwave on high for 3 1/2 minutes. Allow to rest 2 minutes then remove from microwave and stir in vanilla. Top with nuts, marshmallows and chocolate chips, serve warm.

Cheesy Refried Bean Dip

2012-02-01T09:03:00.000-08:00

Funny thing, I would really consider this bean dip one of my favorite foods (although I do have a lot of favorite foods =). When I lived in Arizona I often went to two amazing Mexican restaurants that served warm refried bean dip alongside their fresh salsa, it was incredible to say the least! Unfortunately, I no longer live there so I had to figure out how to make it on my own.
This is the perfect party snack for the upcoming Super Bowl. Make this and no one is going to care who wins =). When I make this I often serve it along with fresh salsa, fresh guacamole and sour cream. They all accompany each other perfectly. This bean dip is SO easy to prepare, yes it takes a bit of time to cook but the actually prep time is about 5 minutes. I also use this same recipe to make refried beans, just decrease the reserved water added to the blender to 1 1/4 cups for non dip, slightly thicker beans. I love refried beans served alongside Shredded Beef Tacos and Chicken Enchiladas with Green Sauce.
This bean dip can be stored in the refrigerator in an airtight container for up to a week, and reheated on the stovetop on in the microwave (I usually add a bit of water when I reheat it because they seem to thicken a bit once refrigerated). I even use this recipe to make my own frozen bean and cheese burritos, again decreasing the water added slightly then adding additional cheese.

Cheesy Refried Bean Dip
Yields about 5 cups

Ingredients:
1 lb dry pinto beans
2 quarts (8 cups) water
2 Tbsp butter
2 Tbsp lard (or 2 additional Tbsp butter)
1 1/2 tsp salt
1 1/2 tsp chili powder
2 tsp onion powder
3/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 cup shredded Cheddar Cheese (plus more if desired)
1/2 cup shredded Monterray Jack Cheese (or an additional 1/2 cup Cheddar)

Directions:
Soak beans in a bowl or pot overnight in 2 quarts cold water (I just soak them in the slow cooker pot so I don't have to clean two pots).
Drain and rinse beans after soaking. Place beans in a slow cooker, cover with 2 quarts hot water. Cover with a lid and cook on high for 4 1/2 hours or low for 9 hours (my slow cooker lids fits snugly but if yours doesn't just keep an eye on the water level to make sure they stay covered).
Once cooked (they should be fully tender when pierced with a fork), laddle out 1 3/4 cups of the water and reserve. Strain remaining water by pouring beans into a colander. Place beans, reserved 1 3/4 cups water (if you want thicker beans start with 1 cup then work your way up from there, I just found 1 3/4 cups was a good consistency for bean dip), butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender. Cover blender with lid and blend on low speed for about 1 minute or until well blended. Pour mixture into a large bowl, stir in shredded cheeses. Serve warm with tortilla chips.
Store in an airtight container in refrigerator up to 1 week.

15 Minute Donuts, From Scratch

2012-01-31T11:41:00.000-08:00

This post is going to be short and sweet today just like this simple donut recipe =). I'm in love and hate with this recipe I made. Love because they are amazing, and hate because I could eat all of them. To me these taste just as good (or better) as any cake donut you could buy at your local bakery but you can make these at home in 15 minutes (some done in 15 the entire batch took about 19 to be more exact =). I made this recipe because sometimes I just can't wait 3 hours for a fresh donut. These are purely amazing and deliciously tender, enjoy!

15 Minute Donuts

Yields about 30 Donut Holes

Ingredients:

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 cup milk

1/4 cup buttermilk

1/4 cup granulated sugar

3 Tbsp melted butter

2 cups vegetable oil, for frying

Granulated sugar, cinnamon sugar or powdered sugar, for coating

Directions:

Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating). In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).

Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it). Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast =). Note: these are best enjoyed the day they are made.

Dill Chicken Salad Sandwiches

2012-01-28T11:29:00.000-08:00

Anyone that doesn't like chicken salad please give these a try, and anyone who likes chicken salad, these sandwiches will make you love chicken salad =)! They are full of exciting flavors. I created this recipe because I felt the chicken salad sandwich needed a bit more to it, and cheese! Your average chicken salad doesn’t have any cheese, rip off =). These are a great, simple entrée to serve at parties, showers, or any day you want serve up an incredible lunch or dinner. They make for an amazing picnic as well. If you absolutely hate dill then of course you can leave it out and still have a delicious Chicken Salad Sandwich. I hope you have a chance to try my favorite Chicken Salad Sandwich…

Dill Chicken Salad Sandwiches

Yields about 4 sandwiches

Ingredients:

2 cups shredded, cooked chicken breast

1 cup grapes, sliced into halves

1/2 cup chopped cashews

1/2 cup chopped celery

2 Tbsp chopped green onion

1/3 cup freshly grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup buttermilk

2 tsp lemon juice

1 tsp dried dill

1 tsp dried parsley

1/4 tsp garlic powder

Salt and pepper to taste*

Green leaf lettuce, for serving (optional)

Directions:

In a small mixing bowl, combine mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt and pepper. Stir until well combined. Set aside. In a large mixing bowl, toss together chicken, grapes, cashews, celery, green onion and Parmesan. Pour dressing over chicken mixture and toss mixture until well coated. Serve on a bed of lettuce (if desired) on sliced bread, croissants, rolls, or French bread.

*I only add pepper no salt, I personally think you get enough salt from the parmesan and cashews but if you like more salt then please add it =).

Cornbread Pancakes with Honey Butter Syrup

2012-01-27T10:30:00.001-08:00

I'm so excited about these pancakes! We eat breakfast a LOT in my home, mostly for dinner =) so I love when I can make a new delicious recipe to add to the rotation. These pancakes are so easy to make, just be sure to plan a bit ahead of time since the cornmeal has to soak overnight. I decided to do this because it softens up the cornmeal a bit so it's not so gritty, so you don't feel like your eating sand pancakes. I've tried cornmeal pancake recipes in the past that don't soak the cornmeal and the pancakes were grainy. So, I guess if you don't mind gritty pancakes you don't have to soak the cornmeal but I think it's much better soaked. When I created this recipe I wanted to mimic all my favorite flavors of cornbread, honey butter and all. I had some amazing cornbread last week so it got me thinking how I could make it in pancake form. I love these pancakes with the honey butter syrup but they are also amazing with blueberry, vanilla cream or maple syrup.

I hope you try these pancakes so you can add them to your breakfast rotation too! It's nice to change things up a bit and you will be delighted with these. They are moist, flavorful, fluffy and oh so delicious! Note, these pancakes are fairly thin because that's they way I love pancakes, but if you're a thick pancake lover I would just omit several tablespoons of the buttermilk.

If you like cornbread these may just be your new favorite pancakes. I've already made these twice in 3 days. I think they are fancy restaurant worthy =). Enjoy!

Cornbread Pancakes

Yields about 18 pancakes

Ingredients:

2 1/2 cups buttermilk

1 cup cornmeal

1 cup all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup granulated sugar

2 large eggs

3 Tbsp vegetable oil

3 Tbsp applesauce

Directions:

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.

Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees). In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.

Honey Butter Syrup

Ingredients:

1/2 cup butter

1/2 cup powdered sugar

1/2 cup honey

1/2 cup buttermilk

1/2 tsp baking soda

(easy recipe to memorize eh? =)

Directions:

Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir mixture until frothy about 10 seconds. Serve warm.

Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.

Finally, The Blueberry Muffin of My Dreams

2012-01-26T09:07:00.000-08:00

Could somebody please tell me how to use a dslr camera! I'm so tired of all these non-sharp photos! It's crazy trying to learn how to take good food photos. It's frustrating because I feel I make this scrumpious food, like these muffins I was so excited about, and then I go to take pictures and hate them so my recipe isn't conveyed properly. Sorry, just venting. I guess I can cook a pretty good meal but still learning how to take pics of it. Anyone with tips feel free to share =).

Finally, I have done it! I've created the blueberry muffin of my dreams. It has taken years of trial and error until at last I can proudly say I have made the exact blueberry muffin I've been dreaming of. I had a few good ones along the way, but none this good. These are fluffy, perfectly sweet, incredibly moist, flavorful, generously filled with the perfect amount of blueberries, and they're finished off with a heavenly light crumb topping and garnished with sweet sparkling jewels, that ever so spectacular raw sugar (I LOVE raw sugar, I could eat it like candy =).

Upon eating one, my sister said it was the best blueberry muffin she's ever had and I'd have to say I agree. After about 6 years of trial and error with the blueberry muffin I think I have bragging rights now =). I hope you try this recipe so you no longer have a need to go to that fancy bakery down the street to buy one muffin when you could make 12 even better ones for the same price at home, where you can kick back and enjoy one in the comfort of your home in your pjs =).

These are a different batch, if you want this size fill muffin cups 2/3 full and make 14-15 muffins, personally I prefer the big muffin top, the above.

Bakery Style Blueberry Muffins
Yields 14 muffins

Ingredients:
1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup buttermilk
7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
1 large egg
2 Tbsp sour cream
1 1/2 cups fresh blueberries

Crumb Topping
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp chilled butter, diced
1 1/2 Tbsp Raw Sugar

Directions:
Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a food processor. Pulse just a few seconds until combine, it should be very fluffy (if you pulse it too much it will become dense). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In a seperate mixing bowl, using a wire hand whisk (no electric mixer allowed here =), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 paper lined muffin tins (muffin cups should be nearly full). Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.
After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.

*If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter. I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.

Simple Hot Fudge Sauce (only 5 ingredients)

2012-01-24T11:01:00.000-08:00

I love this recipe! It's contains only five ingredients that you likely have on hand. I made this sauce to smother some banana splits I made using homemade vanilla and strawberry ice cream, topped with chopped bananas and macadamia nuts. The fam loved them! Creamy dreamy goodness! I got this recipe from my Grandma and I don't think it will ever be replaced with an alternate hot fudge sauce. It's quick, simple and indulgently delicious. It's also great for many other uses, top cakes, brownies, cookies, pastries, churros, pancakes =), sundaes, parfaits and shakes. Now go ahead, live a little, and make yourself some.

Simple Hot Fudge Sauce
Yields about 2 1/2 cups

Ingredients:

2 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 (12 oz) can evaporated milk
1/4 cup butter

Directions:
Whisk together sugar, flour and cocoa powder in a saucepan. Add evaporated milk and butter. Bring mixture to a low boil over medium heat, stirring frequently. Gently boil mixture for 3-4 minutes until thickened. Allow mixture to cool about 5 - 10 minutes before serving. Whisk once more before serving.
Store unused portion in the refrigerator up to 2 weeks, reheat in the microwave until warm.

Cornbread (lightened up) and Whipped Honey Butter

2012-01-23T11:13:00.001-08:00

You're probably wondering could a lightened up cornbread really be better than your traditional cornbread? The answer: yes, much better! This cornbread is simply amazing! Random craving, but my neighbor had brought over some incredible cornbread a few days ago so I was dying for more.

I made this recipe to be moist, fluffy, lower fat/lower cal, with just the right amount of sweetness and a bit of extra flavor from the buttermilk. This recipe is more than simple and its outstanding served with an also very simple, whipped honey butter. I served this to my family as a side to go along with the turkey we had for Sunday dinner and I'm pretty sure the entire pan was gone withing a couple of seconds =). Everyone was fighting over the last piece. Please try this recipe and it's likely you will be converted for life to this lightened up version.

Moist Cornbread (lightened up)
Yields 12 servings

Ingredients:
1 cup cornmeal
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
2/3 cup applesauce
2 Tbsp honey
1/3 cup granulated sugar
2 large eggs
Whipped honey butter for serving, recipe follows

Directions:
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, honey and sugar to cornmeal mixture and whisk until well combine. Stir in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into a greased 8x8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean. Cool about 5 minutes before slicing. Serve with whipped honey butter.

Whipped Honey Butter
Ingredients:
1/2 cup salted butter, softened
1/3 cup honey
1/4 cup powdered sugar

Directions:
In a mixing bowl,using an electric mixer, whip together all ingredients until light and fluffy about 2 minutes.
Alternate method: add in a bit of cinnamon and hint nutmeg for a delicious spiced version.

Orange Creamsicle Popcorn

2012-01-22T17:59:00.000-08:00

Oranges and cream is such a dreamy combination isn't it? I love orange creamsicles and last week I made a recipe for Oranges and Cream Cookies so I wanted to create another recipe for people to have a second use for the orange extract if you purchased it. Everyone loves this popcorn. It would be a great snack for parties, movie night or the upcoming super bowl. I played around with the recipe, the first time I made it I did an alternate method which you can find at the bottom of the recipe. It dried after a while whereas the listed recipe didn't. It stayed nice and sticky, which I prefer. Both ways were delicious so take your pick but either way I hope you try this recipe =). This recipe makes a ton of popcorn so be prepared to share.
Also, check out Sweet as Sugar Cookies, sweets for saturday. It's a great blog!

Orange Creamsicle Popcorn

Ingredients:
1 cup unpopped popcorn kernals
1/2 cup butter
1 can sweetened condensed milk
1/4 cup cream
1 cup granulated sugar
1/8 tsp salt
1 Tbsp orange zest
4 cups miniature marshmallows
1 tsp orange extract

Directions:
Pop popcorn into two very large mixing bowls, set aside. Melt butter in a large saucepan over medium heat. Stir in sweetened condensed milk, cream, sugar, salt and orange zest. Bring mixture to a boil, stirring frequently. Boil mixture one and a half minutes, stirring constantly. Remove from heat. Add in marshmallows and stir until melted. Mix in orange extract. Divide warm mixture evenly over two bowls of popcorn and toss with a spatula to coat. Allow to rest 20 minutes to set.

For an alternate method:
I have also made this popcorn in a dry version. Omit the cream, then when you stir in marshmallows also stir in 1/3 cup white chocolate chips.

Bakery Style Sugar Cookies (a no chill sugar cookie dough!)

2012-01-21T09:54:00.000-08:00

It's such a delight to sink your teeth into one of these soft, fluffy, tender sugar cookies. Kids and adults alike love these cute, bakery style sugar cookies. One of my favorite things about these cookies is that you don't have to wait an hour for the dough to chill, because who can do that, I want cookies now! =) I made these yesterday for my daughters birthday party so the kids could decorate them. I doubled the batch so each person could decorate 5 cookies, then I purchased a lot of random candies to go on top (rainbow colored nerds, gummi bears, skittles, candy hearts, cinnamon hearts, lots of different sprinkles) then I bought a few sets of icing tubes, of course one with glitter =), and then I made several colors of frosting. The kids LOVED it! They sat there for probably an hour decorating their cookies, so if you are looking for a fun activity for kids at a party then I'd recommend this simply activity.
I love these sugar cookies because they are soft but they don't taste like sour cream like some of the soft sugar cookies do. And they are so simple, no rolling out dough or anything. I hope you enjoy these as much as I do!
You may also like to try my recipe for Sugar Cookie Squares (another super simple recipe) or Sugar Cookie Rice Kripsie Treats, they're a fun new twist on Rice Krispie Treats.

Bakery Style Sugar Cookies

Yields about 2 dozen

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

2 Tbsp sour cream

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 recipe vanilla frosting, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl combine flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. Form dough into balls (I measured out 1 heaping tablespoon for each). Place dough balls on greased cookie sheet then even flatten dough balls with your hand, to about 1/4" inch. Bake 9-10 minutes (9 1/2 was perfect for me). Cool completely, then frost.

Vanilla Frosting

Ingredients:

1/4 cup butter, softened

2 cups powdered sugar

2 Tbsp cream or half and half

1 tsp vanilla

Several drop food coloring (optional)

Directions:

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and cream or half and half until fluffy. Stir in vanilla. Add in food optional food coloring and mix until well blended.

Banana Bars with Cinnamon Cream Cheese Frosting

2012-01-17T09:42:00.000-08:00

Say goodbye to banana bread because after trying these banana bars, this may likely be the only recipe you're going to want to use those prime, overripe, generously speckled bananas for =). I'm pretty sure I could have finished the whole pan on my own. These are so amazingly moist, with the perfect combination of flavors. You get tons of banana flavor (notice there's nearly equal portions of banana to flour) with a pinch of warm cinnamon flavor, then you get just a hint of richness from the sour cream and cream cheese along with the perfect balance of sweetness, then to finish an ever so slightly salty crunch from the pecans. I hate to brag, but I have to say it, these bars are undeniably incredible =)! I also love the simplicity of this recipe, I created it to be a one bowl recipe (granted you'll have to wash the bowl to make the frosting). All you have to do is toss all the ingredients into one mixing bowl, stir for 2 minutes and bake, bada bing bada boom! Love it. I thought about creating this recipe to be a sheet pan size, but good thing I didn't because I would have a very hard time restraining myself from being engorged by these banana bars =).

Banana Bars
Yields 12 bars (really you could get 24 but 12 is more fair)

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup sour cream
1/4 cup vegetable oil
2 Tbsp applesauce (or 2 additional Tbsp vegetable oil)
1 egg
1 cup mashed overripe bananas (about 2 large bananas)

1 recipe Cinnamon Cream Cheese Frosting, recipe follows
1/3 cup chopped pecans

Directions:
Preheat oven to 350 degrees. Combine all ingredients (except frosting and pecans) in a large mixing bowl, mix with an electric mixer on low speed for 2 minutes. Pour mixture into a buttered 13x9 baking dish and spread evenly into pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool completely, about 1 hour (I'd recommend covering with saran wrap after cooling 20 minutes to help retain moisture). Frost with Cinnamon Cream Cheese Frosting and sprinkle optional chopped nuts evenly over top. Cut into bars.

Cinnamon Cream Cheese Frosting

Ingredients:
3 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 3/4 cups powdered sugar

Directions:
Combine all ingredients in a mixing bowl, mix until smooth and fluffy 1-2 minutes.

Oranges and Cream Cookies

2012-01-16T08:56:00.000-08:00

Is it summer yet? I'm craving the glistening suns rays warmly beating down upon me while I relax and slowly work my way through a generous scoop of thick ice cream... if only, for now all I can do is bake what brings the flavors of summer =). These blissful cookies taste just like an orange creamsicle. I made the chocolate chip version and thought, hmm I bet if I add in white chocolate in place of the chocolate chips it would taste like an orange creamsicle, and wallah it did! When I said yesterday the Orange Chocolate Chip Cookies were my new favorite cookie, I was referring to both those and these =). I couldn't decide between the two. And I will let you in on a trick to enjoy both flavors, once the dry ingredients are incorporated in, divide dough in half then mix 1 cup white chocolate chips into one half of the dough then 1/2 cup semi-sweet and 1/2 cup milk chocolate chips into the other half of dough. It's a great way to enjoy two kinds of cookies out of one batch of dough. I hope these cookies become one of your new favorite cookies too! I know for me they are going to be one of my lifelong favorites.

If you purchase Orange Extract for these cookies you may also like to try Orange Creamsicle Popcorn for another great use of the extract.

Oranges and Cream Cookies
Yields about 4 dozen

Ingredients:
1 recipe Orange Chocolate Chip Cookies, minus milk and semi-sweet chocolate chips
2 cups white chocolate chips

Directions:
Prepare and bake according to directions, stir in white chocolate chips in place of milk chocolate and semi-sweet chocolate chips.

Orange Chocolate Chip Cookies (tastes just like an Orange Milano, but better!)

2012-01-15T10:47:00.000-08:00

These are officially my new favorite cookie! They are one of the best cookies I've ever eaten! These taste just like a Pepperidge Farm Orange Milano Cookie, but I think they are even better because they have all the flavors of that cookie but these are soft and chewy rather than crisp and crunchy. I've been changing up flavors to all my favorite classics lately like Rice Krispie Treats and Oatmeal, so I decided it was time for a change with the Chocolate Chip Cookie. So, I came up with this recipe. I don't know if there could be a better upgrade. These cookies are a must try! Enjoy.
PS just be sure you don't skip out on the orange extract or the orange zest, if you leave one out you wont get that incredible, zesty orange flavor. They are the key ingredients of this cookie recipe. You should be able to find the orange extract in the spice section of the grocer/supermarket, it's about $3-$6 and well worth it.
You may also like to try Oranges and Cream Cookies, they taste just like and orange creamsicle and they are made from the same dough as these cookies.

Orange Chocolate Chip Cookies
Yields about 4 dozen

Ingredients:
3 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp orange extract
1 Tbsp orange zest
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter, granulated sugar and brown sugar until light and fluffy, about 3-4 minutes. Stir in eggs 1 at a time mixing after each addition. Mix in vanilla extract, orange extract and orange zest. Slowly add in dry mixture and mix until well incorporated. Gently stir in milk chocolate chips and semi-sweet chocolate chips. Drop cookies by heaping tablespoonfuls onto a buttered cookie sheet and bake 9-11 minutes. Allow to cool on cookie sheet several minutes before transferring to a wire rack to cool completely.

Banana Split Cake

2012-01-13T13:19:00.000-08:00

I don't need to say much on this post, I will let the pictures do the work =). This cake is incredible! It's a bit more work than your average cake but totally worth it. This is one of my favorite cakes! It's a bit messy because there's so much goodness on top so it tends to slide a bit, if it does just use clean hands to keep it upright. A banana split in cake form, it's purely divine. Enjoy!

You may also like to try my recipe for Banana Split Cupcakes. I liked those so much I had to make a cake version too =).

This slices wasn't as "clean," but you've got to love all that

chocolate goodness dripping down the sides!

Banana Split Cake
Yields 9 servings

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 large overripe bananas
1 tsp lemon juice
1/3 cup butter, softened
1/4 cup sour cream
1 cup sugar
1 egg
1/4 cup buttermilk
2 ripe bananas, sliced
1/4 cup chopped pecans
9 cherries (optional)

Chocolate Ganache:
1/2 cup milk chocolate chips
1/4 cup heavy cream

Sweetened Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar

Directions:
Preheat oven to 325 degrees. In a bowl, whisk together flour, baking soda, baking powder and salt, set aside. Mash bananas on a plate with a fork and stir in lemon juice, set aside. In the bowl, using an electric mixer, whip together butter, sugar and sour cream until light and fluffy about 2 minutes. Mix in egg. Stir in dry ingredients alternating with buttermilk and mix until well incorporated. Pour mixture into buttered 8x8 baking dish and spread into an even layer. Bake 45 minutes, or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely, at least one hour, and for prime cake at least 3 hours or overnight (this helps the cake to "ripen," you know how banana bread is always better later that day or the next. If cooling more than 1 hour cover with plastic wrap after 1 hour).
Once cake is cool, in a microwave safe bowl, combine chocolate chips and 1/4 cup heavy cream. Microwave on 50% in 30 second intervals stirring after each interval, until melted and smooth. Allow chocolate ganache to cool 5 minutes then pour, and spread evenly over cake. Cover cake with plastic wrap and place on an even platform in freezer and freeze 20 minutes. Once cool, place a layer of sliced bananas evenly over cake (you will probably have a few extra that you can use to garnish top of cake slices).
In a mixing bowl, with an electric mixer, whip 1 cup heavy cream until soft peaks form then stir in powdered sugar. Whip until stiff peaks form. Dollop spoonfuls of whipped cream over cake and spread into an even layer. Garnish with chopped pecans, cut into slices and garnish each slice with a banana and cherry if desired (cake topping tends to slide just a bit so if it does just use clean hands to keep the topping balanced, this is a banana split cake after all =). Store cake in refrigerator, note whipped cream will begin to separate after a few hours so this cake is best served immediately after frosted.
Note: I found this cake had cleaner cut slices after being refrigerated for 30 minutes, but you don't get that drippy chocolate so you decide =).

Healthy Grilled Cheese Sandwich

2012-01-12T13:06:00.000-08:00

Healthy grilled cheese, say what!? Can those three words even go together? This sandwich is amazing! Anyone who is a fan of grilled cheese (or not) I suggest you convert to this method. You won't regret it. In my opinion this tastes even better than the original version that's slathered in butter. You get more flavor and you feel better about eating it. This is obviously just a recipe for your basic grilled cheese but there are so many variations you can add to this recipe. You could add in tomatoes or spinach, or your favorite herbs and seasonings or you can just keep it basic like this. Try this recipe out today and it's likely you will become converted to this method, like I have, for life. Your heart will thank you later =). Also, keep in mind you can use your favorite cheese but for a lower calorie, less fat cheese Mozzarella may be your better option.

Healthy Grilled Cheese Sandwich

Yields 1 Sandwich

Ingredients:

2 slices whole wheat bread (preferably fresh)

Sliced Monterrey Jack, Muenster, Cheddar, or Mozzarella Cheese (enough to cover bread)

2 tsp extra virgin olive oil

Directions:

Preheat a small nonstick fry pan over medium low heat. Place cheese slices (enough to cover bread) between 2 slices of wheat bread. Once fry pan is warm drizzle with 1 teaspoon extra virgin olive oil, slightly tilt pan back and forth to evenly spread oil. Place sandwich in oil, cover with a lid and cook until bottom is golden, about 2 minutes. Then lift sandwich with a spatula an add remaining 1 tsp olive oil to fry pan. Flip sandwich and cook opposite side until golden. Serve immediately.

Frozen Raspberry Custard

2012-01-10T23:23:00.000-08:00

This frozen custard is like silky raspberry clouds, I love it! I'm definitely going to be adding it to the ice cream recipes rotation list. If you don't have an ice cream maker there is no better time to buy one than now =). I use mine about every week and sometimes more. To me it's a kitchen necessity. I purchased the cuisinart 1 1/2 quart ice cream maker several years ago and it has gotten more than it's moneys worth. I bought mine from Williams-Sonoma because it came with an extra freezer bowl which has actually come in quite handy when you want to make two different flavors of ice cream.
One of my favorite flavors of ice cream is raspberry. Since I make ice cream so often I experiment with different flavors and ingredients. I came up with this recipe because I didn't have any fresh or even frozen raspberries on hand, but I was craving raspberry ice cream and all I had was raspberry jam. I love that this recipe uses jam because it's already ready to go, no need to puree berries. I used raspberry freezer jam that I made this past summer (for the most incredible raspberry freezer jam ever try out this recipe from Sure Jell). Who knew the less sugar recipe would make better jam? It's the best jam I've ever had. This is also some of the best frozen custard I've ever had. It's so smooth and dreamy, and you would think it was made with fresh raspberries! Too bad every bit of it is now totally gone, it went quick =).

Frozen Raspberry Custard

Ingredients:
1 3/4 cup heavy cream
1 3/4 cup whole milk
3 large egg yolks
1/4 cup granulated sugar
2/3 cup seedless raspberry jam
1 1/2 tsp raspberry extract
1 tsp vanilla extract
Red food coloring, about 8 drops (optional)

Directions:
Combine cream and milk in a medium saucepan, and bring the mixture just to gentle boil over medium heat. Meanwhile, in a mixing bowl, with an electric hand mixer on medium speed, whip together egg yolks and sugar until very smooth and light in color about 1 minute. Once cream mixture has reached a low boil reduce heat to medium low. Measure out 1/2 cup hot cream mixture. With the mixer on low speed, slowly pour the 1/2 cup hot cream mixture into egg yolk mixture. Once thoroughly combined, pour egg/cream mixture into saucepan with hot cream/milk mixture and stir to combine. Cook over medium low heat, stirring constantly until mixture coats the back of a wooden spoon, about 3 -4 minutes. Remove from heat, stir in raspberry jam, raspberry extract, vanilla extract and optional food coloring. Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator. Once completely chilled transfer bowl to freezer and freeze mixture 1 hour. Pour lightly frozen mixture into an ice cream maker and process according to manufacturer directions. Pour custard into an airtight container and freeze 1 -2 hours until slightly firm (the frozen custard I'm used to is similar to soft serve but thicker).

Cinnamon Roll Oatmeal

2012-01-10T08:33:00.000-08:00

Who says healthy food can't taste absolutely, amazingly delicious? This oatmeal is incredible! I could eat it three meals a day =). I was so in love with the banana oatmeal that I made last week (I've been eating it nearly every morning since) that I decided I wanted to try more variations on oatmeal because I'm suddenly an oatmeal lover. So, I came up with this recipe. This oatmeal tastes just like a cinnamon roll! The incredible things about it are, it's much healthier, much quicker and it's even more figure friendly =). You get all the goodness of a cinnamon roll in 5 minutes, rather than waiting around hours for those freshly baked, labor intensive rolls. You'll even get a kitchen filled with the warm, reminiscent scent of cinnamon rolls. Serve this up for your kids and it's likely you'll get them to eat their oatmeal everyday =). Turn an oatmeal hater into an oatmeal lover with this Cinnamon Roll Oatmeal!

Cinnamon Roll Oatmeal
Yields 1 serving

Ingredients:
1/2 cup Old Fashioned Oats
1/2 cup milk
1/2 cup water
1 Tbsp light-brown sugar
1/4 tsp cinnamon
1/4 tsp molasses
Pinch salt
1/2 Tbsp butter (optional)

Icing:
1 Tbsp Cream Cheese or Neufchatel Cheese, softened
1 Tbsp powdered sugar
1 tsp milk

Directions:
In a large microwave safe bowl, combine oats, milk, water, brown sugar, cinnamon, molasses, and salt. Cook oatmeal mixture in the microwave for 3 1/2 minutes. Remove from microwave, stir in optional butter and allow to cool several minutes. Meanwhile, in a small bowl, using a fork, whisk together cream cheese, powdered sugar and milk until well blended. Drizzle or pipe icing over oatmeal (if you'd like to make the swirl as I did in the photos just make an light indentation in oatmeal with a chopstick, when it has cooled slightly, then pipe icing into indentation). Sprinkle lightly with additional cinnamon if desired. Serve warm.
Additional serving suggestion: if you like chopped pecans or raisins in your cinnamon rolls feel free to sprinkle some in.

Sugar Cookie Rice Krispie Treats

2012-01-09T08:55:00.000-08:00

What can I say, I'm on a Rice Krispie Treat kick lately (if you've been following you may have noticed I've recently posted Cookies and Cream Rice Krispie Treats and Cinnamon Roll Rice Krispie Treats). I LOVE Rice Krispie Treats! They are so quick, simple and incredibly delicious. The possibilities of different flavors are endless. The great thing about these is that they taste like a sugar cookie but they don't take nearly as long to make! They are two amazing treats in one. These are fun for kids and adults alike and they're perfect treat for parties. Just be sure you have someone to share with when you make these or you're going to want to eat them all on your own =).
If you are wondering what to do with the remaining sugar cookie mix, just save it in an airtight ziploc bag to make these again another time. Also, if you love sugar cookies and want another quick sugar cookie recipe try Sugar Cookie Squares, they're amazing I make them at least once a month.

Sugar Cookie Rice Krispie Treats
Yields 12

Ingredients:
1/3 cup butter
1/8 tsp salt
1 (10.5 oz) pkg miniature marshmallows
1/2 cup Betty Crocker Sugar Cookie Mix (unprepared)
6 cups Rice Krispies Cereal
1 Recipe Sugar Cookie Frosting, recipe follows
Sprinkles (optional)

Directions:
Butter a 9 x 13 dish, set aside. Melt butter in a large nonstick saucepan over medium low heat. Stir in salt. Add marshmallows and stir constantly until completely melted. Remove from heat. Stir in Sugar Cookie Mix. Fold in Rice Krispies Cereal and stir until evenly coated. Pour mixture into buttered dish. Using a buttered spatula, spread mixture evenly into pan. Allow to cool slightly, about 2 minutes, then cut into 12 squares. Using your hands, round edges of squares by cupping your hands and gently pressing on corners (I also flattened them a bit but not necessary). Frost each "cookie" with Sugar Cookie Frosting and sprinkle with optional sprinkles. Store in an airtight container.

Sugar Cookie Frosting

Ingredients:
1/4 cup butter, softened
2 Tbsp milk
1/2 tsp vanilla
Pinch salt
2 cups powdered sugar
Food coloring (optional)

Directions:
In a mixing bowl, using an electric mixer, whip together butter, milk, vanilla, salt and powdered sugar until fluffy and smooth about one minute. Mix in several drops optional food coloring, stir until well blended.

Ritzy Green Salad (a must have recipe)

2012-01-07T12:31:00.000-08:00

Is it just me or does it seem a good green salad recipe can be hard to come by? They all seem so similar, with some basic lettuce, maybe a hint of cheese and a few scarce tomatoes and a few basic options of that cringe worthy bottled dressings that has been straying in the refrigerator for months.
This salad is one of my all time favorite salads! How can you go wrong with cheese, bacon, almonds and homemade croutons? I changed this salad up a lot to make it my own, but this recipe was inspired by a recipe that came from a famous restaurant called The Lion House Restaurant. My family has been making this salad for years. Whenever it's brought to a party everyone is coming back for seconds and thirds until the last person heading to the empty salad bowl is utterly disappointed when they find it has all been completely devoured.
Try this salad and it's very likely to be come one of your favorites too!
Oh and warning, once you've had homemade croutons you will never go back to store bought croutons. Homemade croutons are at least a thousand times better =) and they are actually very simple to make.

Ritzy Green Salad
Yields 6 servings

Ingredients:
1 (10 oz.) pkg Hearts of Romaine Lettuce
1 cup grated Swiss cheese (4 oz.)
1/3 cup freshly grated Parmesan cheese
7 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted
1 cup grape tomatoes, diced into halves
1/4 cup vegetable or canola oil
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/4 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp salt
3 cups homemade croutons, recipe follows (recipe makes more than needed, refrigerate or freeze extra for a later use)

Directions:
In a large mixing bowl, toss together lettuce, Swiss cheese, Parmesan cheese, crumbled bacon, almonds and tomatoes, set aside.
In a blender combine vegetable oil, extra virgin olive oil, lemon juice, minced garlic, onion powder, pepper and salt. Blend on low speed for 15 seconds. Pour mixture over salad and toss to evenly coat. Fold in croutons. Serve immediately.

Homemade Croutons

Ingredients:
1/2 loaf day old french bread
1/3 cup extra virgin olive oil
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp freshly ground black pepper

Directions:
Preheat oven to 300 degrees. Cut bread into slices about 1 inch thick, then cut into 1 inch cubes. Place diced bread on a cookie sheet and bake in preheated oven for 15 minutes. Remove from oven and pour toasted bread into a large mixing bowl.
In a separate mixing bowl, combine olive oil, parsley, basil, salt and pepper. Drizzle oil mixture over toasted bread. Toss to coat (I usually toss it for a few minutes to evenly coat). Return bread to cookie sheet and bake 15 - 18 minutes until golden. Remove from oven and allow to cool. Store in an airtight container.

Individual Berry Cream Pies

2012-01-06T08:25:00.000-08:00

Why pay for mint leaves when no one really eats them and they just end up straggling behind on the plate, then in the trash =)? If you didn't notice I garnished these with the leaves of the strawberries rather than buying mint leaves just for looks. Not sure if they're edible but they look fancy. I can't get enough of these mini pies! These are elegant, simple to make, luxuriously delicious, personal size cream pies that can be made in 10 minutes! I love the versatility of these pies. You could switch up the berries, and even use peaches or bananas (mmm love banana cream pie). I like to call the pastry cream I use in these, cheaters pastry cream because it tastes like pastry cream but its made from instant pudding in 2 minutes. These pies are perfect for the upcoming Valentines holiday or anytime you need a delicious sweet! Make these for a party and allow everyone to believe you spent enduring, long, laborious hours in the kitchen for such a fine dessert =).

Mini Berry Cream Pies
Yields 6 individual pies

Ingredients:
6 mini store-brought graham cracker crusts
1 1/2 cups heavy cream, divided
1/2 cup milk
1/2 tsp vanilla extract
1 (3.5 oz) pkg white chocolate, vanilla or cheesecake instant vanilla pudding mix
10 oz strawberries or raspberries (it should yield about 2 cups when diced)
4 Tbsp powdered sugar, divided

Directions:
In a mixing bowl, whisk together 1 cup heavy cream, milk, vanilla and instant pudding mix for 2 minutes until very thick. Cover and refrigerate. Dice strawberries into small pieces (if using raspberries dice into halves). Pour strawberries into a small mixing bowl and stir in 2 Tbsp powdered sugar, set aside.
In a mixing bowl, with an electric mixer, whip together 1/2 cup cream until soft peaks form. Stir in 2 Tbsp powdered sugar then whip until stiff peaks form. Set aside.
Remove pudding mixture from refrigerator, stir once more then fill each graham cracker crust with 1/4 cup mixture. Smooth tops of pie then equally divide diced strawberries over filled pies (its a few heaping tablespoons over each). Pipe sweetened whipped cream over each pie. Serve immediately.

Shredded Beef Taquitos

2012-01-05T09:04:00.000-08:00

Please, no more frozen taquitos =). I love these taquitos! Perfectly crisp on the outside with flavorful tender beef on the inside. Yum! I like to have several dipping options when I make them, the three I always serve these with are guacamole, sour cream and fresh salsa but I also love these dipped in cilantro lime ranch (you can fallow the links below for the fresh salsa recipe and cilantro lime ranch recipe). When I make guacamole I keep it simple, I don't like the chunks of onion in it so I always use powder. I mash two ripe avocados with the juice of 1/2 a lime then add in 1/4 tsp onion powder and 1/4 tsp garlic powder then I season with salt and freshly ground black pepper, wallah so simple. If you like Mexican food you will love these taquitos! Also, if you are looking to get two dinners worth out of the beef (like I do by making tacos one night then taquitos the next) you could always buy a 4 pound roast and double the remaining ingredients (I still only use one can beef broth though).

Shredded Beef Taquitos

Yields about 15

Ingredients:

1 recipe Shredded Beef Tacos (beef portion only)

15 corn tortillas

Vegetable oil

Extra virgin olive oil (optional)

Toothpicks

Serve with optional:

Salsa

Guacamole

Sour Cream

Cilantro lime ranch

Directions:

Cook shredded beef according to directions. Drain beef well, set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and flimsy (can't think of a better word =). Immediately remove tortillas to a plate in a stack and cover with a saucepan lid large enough to cover diameter of tortillas (this seals in moisture and helps them roll well without cracking). Repeat this step until all the tortillas have been cooked.

Fill a non-stick sauce pan with mixture of a few tablespoons vegetable oil and a few tablespoons extra virgin olive oil, it should be a layer of oil about 1/2 inch high (this is where the extra virgin olive oil is optional, you can use all vegetable oil, I just prefer both for flavor and health benefits). Heat oil over medium heat.

Remove one tortilla at a time, place about 1/4 cup shredded beef on tortilla in a line down the center of the tortilla. Roll the tortilla snugly then insert a toothpick through the center so ends of tortillas stay in place. Using metal tongs, gently place taquitos into hot oil (I usually fit 4 - 5 taquitos in at a time). Cook until lightly browned then remove toothpick, and using tongs, rotate taquito and cook opposite side until lightly browned. Using tongs, remove from oil to a paper towel covered plate. Add additional oil to pan as needed while cooking taquitos. Serve warm with salsa, sour cream, guacamole or cilantro lime ranch for dipping.

Cinnamon Roll Rice Krispie Treats

2012-01-04T08:51:00.000-08:00

My new favorite Rice Krispie Treat... these, Cinnamon Roll Rice Krispie Treats! I love cinnamon rolls and I love Rice Krispie Treats so I had to find a way to combine the two, so I created these. I love dressing up classics with a new and exciting twist. I'd have to say I like these equally as much as cinnamon rolls (which is really saying something because a fresh warm cinnamon roll is one of my favorite foods). The incredible thing about these is that they taste just like a cinnamon roll but they can be made in a tenth the amount of time it takes to make a cinnamon roll. Bonus, they don't have nearly as many calories as a cinnamon roll. You can make these two different ways, as pictured, or spread into one even layer and cut into squares. Either way, completely and utterly delicious (I ate 3 just after making them, oops =)! They are even incredibly good without the frosting. These would also be good with chopped pecans sprinkled on top or folded in along with the cereal if you like nuts in cinnamon rolls.
You may also like to try Cookies and Cream Rice Krispie Treats, Rice Krispie Treats with oreos and white chocolate, cant go wrong with that =).

Cinnamon Roll Rice Krispie Treats

Yields 12 Rice Krispie Treats

Ingredients:
1/4 cup butter

1/8 tsp salt

2 tsp unsulphured molasses

2 tsp cinnamon

1 (10.5 oz) bag miniature marshmallows

1 tsp vanilla extract

6 cups Rice Krispies Cereal

1 recipe Cream Cheese Frosting (recipe follows)

Directions:

Butter a 9x13 dish, set aside. Melt butter in a large saucepan over medium low heat. Stir in salt, molasses, and cinnamon. Add marshmallows and stir constantly until marshmallows have completely melted. Remove from heat and stir in vanilla. Fold in Rice Krispies Cereal, stirring until evenly coated. Pour Rice Krispie Treat mixture into buttered dish. Spread mixture evenly into pan with a buttered spatula. Allow to cool several minutes, then cut while still slightly warm. Using your hands, round edges of cut squares by cupping your hands around the edges and gently pressing. Allow to cool completely then pipe Cream Cheese Frosting over tops of Cinnamon Roll Rice Krispie Treats. Optional, dust the tops lightly with cinnamon.

Alternately, for a simpler method, simply spread Rice Krispie Treats mixture into buttered pan after folding in cereal. Allow them to cool then spread Cream Cheese Frosting evenly over top with a butter knife or an icing spatula. Cut into squares.

Cream Cheese Frosting

Ingredients:

1/4 cup butter, softened

4 oz cream cheese, softened

1/2 tsp vanilla extract

2 cups powdered sugar

Directions:

In a mixing bowl, using an electric mixer, whip together butter and cream cheese until fluffy. Stir in vanilla. Slowly add in powdered sugar and mix until smooth and fluffy.

Note: if you don't like a lot of frosting then half the recipe for Cream Cheese Frosting is plenty.

Shredded Beef Tacos

2012-01-03T08:49:00.000-08:00

These loaded shredded beef tacos are definitely at the top of my list of favorite foods. This recipe for shredded beef tacos yields perfectly tender, wonderfully seasoned and flavorful beef. I cook almost all my meat in the slow cooker because it basically guarantees tender meat, slow and low. I've mentioned before Mexican food is one of my favorites. Good Mexican food is never skimpy on flavors and its flavors are so distinct. This recipe for shredded beef is so versatile. The beef can be used for tacos, enchiladas, taquitos or burritos. That is one of my favorite things about this recipe. It yields a lot of shredded beef, so I get dinner for more than one night out of it. I usually always do tacos the first night then enchiladas or taquitos the next. I love these tacos served along with Mexican rice and homeade refried or black beans. It makes a meal fit to make someone believe they are dining at an amazing Mexican restaurant. Did I mention how easy this beef is to make? You've got to love that!
You may also like to try this shredded beef in enchiladas with my recipe for homemade green sauce.

Shredded Beef Tacos

Ingredients:

1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce

Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.

Banana Oatmeal

2012-01-02T10:36:00.000-08:00

Wait! Don't throw out that last unwanted overripe banana! You see it sitting there that last straggling spotted banana, but what do you do with it? There's not enough for banana bread or cupcakes and it's way too ripe and soft to simply eat on it's own. I don't know how many times I've been in this situation and have sadly just tossed the last straggler out because I can't find a purpose for it. I've even tried freezing that last random banana laying around but I never really end up using it. I just end up with those dark, strangely colored bananas lounging around my freezer and there so unappealing I've never dared actually use them =) and end up tossing them out anyway. So, I was sitting there one day tired of wasting so many good, prime bananas I decided I needed to find a use for them. Something with a similar, soft texture that would be enhanced by the delicious flavor of bananas. Here it is, utterly amazing banana oatmeal. One of the best bowls of oatmeal you will ever eat! And what a perfect way start your year off right with this healthy, antioxidant and nutrition packed oatmeal. I love when I can make something I feel great about eating that actually tastes amazing, not like a flavorless piece of cardboard that I have to talk myself into eating because it's "good for me." I even feel okay about throwing in the small bit of butter or cream because the fat will help a body absorb more nutrients, right =)? Have a great new year everyone and start your year of right with this banana oatmeal, something healthy AND delicious. It doesn't have to taste like old socks to to healthy and taste delicious =).
You may also like to try Blueberries and Cream Oatmeal.

It's crazy the different mood you get from adding a bit of sunlight to a pic.

Banana Oatmeal
Yields 2 servings (if your me, just 1)

Ingredients:

1 cup milk
1/2 cup water
1 cup Old Fashioned oats
1/2 cup low-fat buttermilk
1 overripe mashed banana
1-3 Tbsp packed light-brown sugar*
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp vanilla
1 Tbsp butter or 2 Tbsp cream (optional)
2 Tbsp chopped pecans (optional)

Directions:
Bring water and milk just to a boil in a medium saucepan. Reduce heat to medium low and stir in oats, buttermilk, mashed banana, brown sugar, cinnamon and salt. Cook 5 more minutes, stirring occasionally. Remove oatmeal from heat, stir in vanilla and optional butter or cream. Cover with a lid and let rest 3 minutes. Serve warm topped with optional chopped pecans.
For alternate cooking method: In a very large microwave safe bowl, combine oats, milk, buttermilk, water, mashed banana, brown sugar, cinnamon and salt. Microwave on high for 3 1/2 minutes. Allow to rest in the microwave for 2 minutes. Remove from microwave and stir in vanilla, optional cream or butter and optional pecans. Serve warm.

*Depending on how ripe your bananas and how sweet you like your oatmeal.

Best Ever Carrot Cake

2012-01-01T17:41:00.000-08:00

Are you looking for the perfect cake? Literally perfect. Without flaws. Amazing. Tender. Moist. Heavenly. Flavorful. Sweet. Fluffy and dense all at once. Healthy(ish =). Wowing. Decadent. Stunning. Pleases young and old alike. Then here it is! I love this cake! And I can brag it up like that because it's not my recipe, if it were my own then it would be a bit tacky to brag so much. I've been making this cake for years and have no desire to find a new carrot cake recipe, ever. This carrot cake turns carrot cake haters into carrot cake lovers. Believe it or not I didn't used to like carrot cake and now because of this cake, it is my favorite! You have to try this cake. Thank you allrecipes.com for another incredible recipe!

Carrot Cake

Yields 12 servings

Ingredients:

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Line 2 9" round cake pans with aluminum foil, leaving an overhang on two side. Grease foil and dust with flour, set aside. (This cake can also be made in a 9x13 dish just increase baking time to 40 - 50 minutes until toothpick inserted in center comes out clean, I have even halved the recipe and baked it in and 8x8 dish).

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake cakes in preheat oven for 37-39 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting (once cool I cut about 1/4" off the tops to even them out before frosting, you'll notice the centers don't rise as high as the rest). Flip cakes upside down when frosting with Cream Cheese Frosting. Sprinkle with chopped pecans. Store cake in airtight container.

*Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.

Cream Cheese Frosting

Ingredients:
1 (8 oz) package cream cheese, softened
1/2 cup salted butter, softened
1 tsp vanilla extract
4 cups powdered sugar

In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.

Recipe adapted from allrecipes.com

Mini Chocolate Covered Peanut Butter Cookies

2011-12-30T11:16:00.000-08:00

Got a Reese's or peanut butter craving? Then these are just what you are looking for. They are melt in your mouth amazing! These are so moist and full of that undeniable peanut butter flavor. To make them even more incredible, they're finished off with a generous drizzling of milk chocolate, which even adds a bit of fanciness. What a simple way to dress up a plain peanut butter cookie! Enjoy!

Mini Chocolate Covered Peanut Butter Cookies
Yields about 3 Dozen

Ingredients:
1 recipe Peanut Butter Bite Size Cookies
1 cup milk chocolate chips
2 tsp vegetable oil

Directions:
Cook Peanut Butter Bite Size Cookies according to directions. Allow to cool. In a microwave safe bowl, melt chocolate chips with vegetable oil on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted chocolate into a small ziploc bag and seal. Snip a tiny tip off the edge and drizzle chocolate over mini peanut butter cookies. Allow chocolate to harden in refrigerator or on counter top (it just takes longer), or enjoy with warm melted chocolate if you can't wait =). Store cookies in an airtight container.

9 Layer Bean Dip (with Bacon!)

2011-12-29T14:08:00.000-08:00

Looking for the perfect party snack for the upcoming New Year's party? This bean dip is the perfect dish for a party or gathering because it can be made in advance and it tastes incredible! I love the addition of bacon in this bean dip. I love bacon so I figured why not in 7 layer bean dip? I also love the flavor of cilantro in Mexican dishes so I thought this had to have it (hence why this is now 9 layer bean dip). You could easily double this recipe, just use a 13x9 dish. Have a great New Year!

You may also like to try my recipe for fresh salsa (one of my weekly favorites).

9 Layer Bean Dip with Bacon
Yields 6 servings

Ingredients:

1 (16 oz.) can Traditional Refried Beans
1/4 cup water
2 tsp taco seasoning mix
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 large ripe avocados
1/2 lime, juiced*
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup sour cream
5 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
1 large Roma tomato, diced
2 green onions, chopped
2 Tbsp chopped cilantro
Freshly ground black pepper to taste
Tortilla chips, for serving

Directions:
In a medium mixing bowl, combine refried beans, water and taco seasoning. Stir mixture until well combine. Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish). Sprinkle beans evenly with both grated cheeses.
Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder. Spread guacamole mixture evenly over cheese in casserole dish. Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup. Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag). Sprinkle bacon next, followed by tomatoes and olives. Garnish lastly with green onions and chopped cilantro. Season with fresh ground pepper over top to taste. Serve with tortilla chips and store dip covered, in the refrigerator.

*if it's not a very juicy lime you'll probably want to juice the whole lime

Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

2011-12-28T13:07:00.000-08:00

I will admit, I'm a little obsessed with blogging. Even on vacation I had to take these pics of the breakfast I made so I could post =). It was fun to finally have a different photo set, I just took the pictures on a rock surrounded by snow next to the patio and then on one of the plastic maroon chairs on the patio, fancy eh =)? I felt like I was at a bed and breakfast, only I made the breakfast, but I'd rather it were that way since I love cooking. Sorry to anyone following, I know I recently posted a very similar recipe, Blueberry Buttermilk Pancakes. I have to admit these are even an upgrade on those. I eat the blueberry ones all the time and love them thoroughly, but for special occasions I make these, with raspberries too. I love these because I can make them year round with fresh berries in the summer and frozen berries in the winter when berries aren't in season.

My mom was on vacation with us and ate this breakfast, upon finishing she said it was the best breakfast she's ever had in her life and I think I would probably agree (sorry that sounds a bit braggish and I'm not big on bragging but these are seriously amazing)! My mom who isn't a big eater, at all, ate 5 pancakes in one sitting =). The vanilla cream syrup is the perfect accompaniment to these pancakes. It gives you a bit of that delicious berries and cream combination.

Blueberry Raspberry Buttermilk Pancakes
Yields about 15 pancakes

Ingredients:

1 cup oat flour*

1 cup all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

1 1/2 cups blueberries, fresh or frozen

1 1/2 cups raspberries, fresh or frozen, chopped lightly

Vanilla Cream Syrup, for serving (optional), recipe follows

Directions:

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 8-10 blueberries onto pancake and sprinkle with lightly chopped raspberries. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Repeat process with remaining batter. Serve pancakes warm topped with vanilla cream syrup.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2-3 minutes, until it is very fine. I prefer the actual oat flour over grinding my own, it presents a slightly better texture. Also, be careful not to pack the oat flour when measuring it would make the pancakes a bit too thick.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.

Peppermint Chocolate Cupcakes

2011-12-23T15:02:00.000-08:00

I am so excited, I have finally come up my favorite chocolate cupcake recipe! I’ve tried so many chocolate cupcake recipes before and have never really found one I fully love. They are too dense, too dry, too oily, or they have too much cocoa. So, I decided to create my own recipe. I love this chocolate cupcake. I also love that these cupcakes are so fluffy and pretty, you take them out of the oven and they don’t sink down and flatten. They hold their pretty, rounded top shape. Another great thing about these is the simplicity of this chocolate cupcake. You don’t have to melt chocolate or boil water. You simply combine all the dry ingredients then add in the rest. Bonus, it’s made from basic ingredients you probably always have on hand which is nice. Of course if you are using this recipe for a basic chocolate cupcake (non-peppermint version) simply omit the peppermint extract and increase the vanilla to 1 tsp then top with your favorite frosting.

I love the combination of flavors in this peppermint chocolate cupcake version. You get a peppermint chocolate cupcake, topped with milk chocolate ganache, piped with peppermint cream cheese frosting and it’s finished off with a sprinkling of crushed candy canes. I wanted to eat every last one =). If you are totally against cream cheese frosting you could also use a buttercream frosting in its place and it would be delicious as well. When I was creating this recipe I was trying to decide between the two, cream cheese frosting or buttercream frosting. I decided to go with the cream cheese because I wanted this to be a decadent, show stopping cupcake. Cream cheese adds more decadence than the basic buttercream frosting would, also it adds another flavor that blends so perfectly with the chocolate and peppermint. I hope you enjoy these cupcakes as much as I do =). Have a very Merry Christmas!

Peppermint Chocolate Cupcakes with Milk Chocolate Ganache and Peppermint Cream Cheese Frosting

(That seems like an unnecessary, long title, you could also call these peppermint chocolate cupcakes =)

Yields 12 cupcakes

Ingredients:

1 cup all-purpose flour

½ cup packed light-brown sugar

1/3 cup granulated sugar

1/3 cup cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt
1/3 cup vegetable oil

1/3 cup milk

1 large egg

½ tsp vanilla extract

½ tsp peppermint extract

1/3 cup hot water

¼ cup sour cream

1 recipe Milk Chocolate Ganache, recipe follows

1 recipe Peppermint Cream Cheese Frosting, recipe follows

½ cup crushed peppermint candy canes

Directions:

Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt. Add in vegetable oil, milk, egg, vanilla extract and peppermint extract and beat with an electric mixer on low speed for 2 minutes. Stir in hot water, stir until well combined. Add in sour cream and mix until well blended. Fill paper lined muffin cups ¾ full and bake cupcakes in preheated oven for 17 – 19 minutes, until toothpick inserted in center of cupcake comes out clean. Remove from oven and allow to cool several minutes in muffin pan before transferring to a wire rack to cool. Cool on a wire rack for 30 minutes.

Once cupcakes are cool, spread about 1 teaspoon cooled milk chocolate ganache over each cupcake. Place cupcakes in a 13x9 inch baking dish, cover with plastic wrap and chill about 10 mintues while you make the peppermint cream cheese frosting.

Pipe each chocolate ganache covered cupcake with peppermint cream cheese frosting and sprinkle cupcakes with crushed candy canes.

For the Milk Chocolate Ganache:

Ingredients:

1/3 cup milk chocolate chips

3 Tbsp heavy cream

Directions:

Combine milk chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool mixture in refrigerator for about 10 minutes (basically until it’s a spreadable not so drippy consistency).

For the Peppermint Cream Cheese Frosting:

Ingrediens:

6 Tbsp salted butter, softened

6 oz. cream cheese, softened

½ tsp vanilla extract

½ tsp peppermint extract

3 cups powdered sugar

Directions:

In a large mixing bowl, using an electric mixer, whip together butter and cream cheese until fluffy, about 1 minute. Stir in vanilla and peppermint extract. Slowly add in powdered sugar and mix until well combined and fluffy.

Fancy Caramel Popcorn

2011-12-22T20:20:00.000-08:00

Alas, I have finally decided what treat to gift this year (it’s about time, I seriously spent way too much time stressing about what to give). Here it is, Fancy Caramel Popcorn. This popcorn is my favorite caramel popcorn and my new favorite holiday treat! I think I ate about 10 cups of it in one sitting, so be warned, it’s addictive. And you wouldn't believe the caramel is made in the microwave, so it’s very simple to make. You've got to love that! I combined the ideas of many recipes to create just what I was looking for. This is the perfect last minute treat to give to family, friends or neighbors. It’s also the perfect crowd pleasing snack for parties (it’s likely you won’t see one piece of this delicious caramel covered popcorn left in the bowl at the end of the party =).

I love the combination of flavors in this popcorn. You get salted crunchy pretzels, lightly salted nuts and chewy popcorn covered in sweet, silky , not too gooey caramel and it’s finished off with a generous drizzling of decadent melted milk chocolate and white chocolate. Yeah, all that in one, it would have to be incredible, right =)? Try this popcorn out and I believe it’s likely to become one of your new favorite holiday treats as well. Have a wonderful Christmas everyone! I hope one of my recipes makes it to your holiday table, bringing your family and friends together =). Merry Christmas!

Pretty enough to make a styrofoam bowl look fancy =)

Fancy Caramel Popcorn

Ingredients:

1/3 cup un-popped popcorn kernels

2 ½ cups mini pretzels, broken into pieces*

1 cup lightly salted peanuts or chopped almonds

½ cup salted butter

1 cup firmly packed light-brown sugar

½ cup light-corn syrup

¼ tsp salt

1 tsp vanilla extract

½ tsp baking soda

½ cup milk chocolate chips

½ cup white chocolate chips

Directions:

Pop popcorn kernels in a popcorn popper into a very large bowl. Be sure to remove any un-popped kernels (so no one breaks a tooth). Add in crushed pretzels and peanuts and gently fold mixture together, set aside. In an large microwave safe bowl, melt butter, it should take about 50 seconds. Stir in brown sugar, light corn syrup and salt. Mix well. Microwave mixture for 2 minutes, then stir and immediately return to microwave and cook 2 more minutes. Remove from microwave, add in vanilla and baking soda and stir until frothy, about 10 seconds (don’t be tempted to dip your finger in and taste test, it is HOT). Pour caramel over popcorn mixture and gently stir until evenly coated. Pour caramel coated popcorn mixture onto a parchment or wax paper covered cookie sheet (if you don’t have either paper you could even just butter the cookie sheet).

Melt milk chocolate in a microwave safe bowl, on 50% power in 30 second intervals stirring after each interval until melted and smooth. Pour melted chocolate into a piping bag or ziploc bag and cut the tip off and drizzle melted chocolate over popcorn. Repeat this step with the white chocolate chips.

Place chocolate covered popcorn in refrigerator until chocolate hardens, about 20-30 minutes. Remove from refrigerator and break popcorn into pieces. Store popcorn in an airtight container.

*I just take a handful of the pretzels and crush them in my hands, the size is probably one pretzel broken into 3-4 pieces, in case you were wondering =).