tag:blogger.com,1999:blog-41874071815723448192024-03-14T02:19:35.690-04:00Yeast Coast BakingCBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.comBlogger291125tag:blogger.com,1999:blog-4187407181572344819.post-76272279076473304792016-02-22T12:47:00.001-05:002016-02-22T12:47:03.136-05:00Slutty Brownie CakeSlutty Brownies are a favorite around here and among our friends. And when people get to try them for the first time they quickly realize that these things are no joke and are extremely addicting. And then I find a recipe for Slutty Brownie Cake and I got way too excited. I mean a cake form of it?! How awesome must that be?! I couldn't wait to make it.<div><br></div><div>Now I needed a night when there would be lots of people there, so our home group meeting was perfect. And who better to try it out than some of our friends who love the original version. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HMR1NLs8pUw/VstJlDV1CQI/AAAAAAAAB5k/fTEwRSOZFsU/s640/blogger-image--287337553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HMR1NLs8pUw/VstJlDV1CQI/AAAAAAAAB5k/fTEwRSOZFsU/s640/blogger-image--287337553.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I have to say this is the best looking cake I've ever made. And it's fantastic! Exceeded all of my expectations of this being in cake form. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6jmZ4F-Z7Ns/VstJjuK4a_I/AAAAAAAAB5c/MlmRi6Q2nbE/s640/blogger-image--912160738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6jmZ4F-Z7Ns/VstJjuK4a_I/AAAAAAAAB5c/MlmRi6Q2nbE/s640/blogger-image--912160738.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">A much lighter version and just as tasty as the original brownie version. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yK9lsu0b3As/VstJkfLn2CI/AAAAAAAAB5g/ajEEM1n-wI4/s640/blogger-image-773574969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yK9lsu0b3As/VstJkfLn2CI/AAAAAAAAB5g/ajEEM1n-wI4/s640/blogger-image-773574969.jpg"></a></div><br></div>This was a huge hit with everyone who got to try it out. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Slutty Brownie Cake</b></div><div class="separator" style="clear: both;">Make one 3 layer 9" cake </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">INGREDIENTS</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>For the cake layers:</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>4 cups cake flour</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>2 teaspoons baking powder</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 ½ teaspoon baking soda</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 teaspoon salt</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 cup butter, room temp</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>2 cups sugar</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 tablespoon pure vanilla extract</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>4 eggs</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>2 cups milk</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span></div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>For the Frosting</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>2 lb (8 cups) confectioners sugar</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>3 cups shortening</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 stick (1/2 cup) room temperature butter</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 tsp vanilla extract</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>4-6 tbsp milk </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span></div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Cookie Dough Layer </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1 tbsp molasess </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>2 cups mini chocolate chips</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span></div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Oreo Layer </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>12 oreos crumbled</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span></div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Brownie Layer </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1/3 cup dutch processed cocoa powder </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span></div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Optional toppings </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Brownies</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Cookies</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>Oreos</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>•<span class="Apple-tab-span" style="white-space:pre"> </span>1-2 cups ganache </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ganache Topping</div><div class="separator" style="clear: both;">2 cups semisweet chocolate chips</div><div class="separator" style="clear: both;">1 cup heavy cream</div><div class="separator" style="clear: both;">1 tsp vanilla extract </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">INSTRUCTIONS</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>1.<span class="Apple-tab-span" style="white-space:pre"> </span>Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans.</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>2.<span class="Apple-tab-span" style="white-space:pre"> </span>Whisk together the flour, baking powder, baking soda and salt. </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>3.<span class="Apple-tab-span" style="white-space:pre"> </span>In a electric mixer with the paddle attachment, beat the butter and sugar together for 3 minutes. Add eggs, one at a time, Beat in the vanilla. Reduce speed to low and add half the flour mixture. Add 1 cup of milk and mix until combined. Add remaining flour mixture and beat. Add remaining buttermilk and beat. Remove from the mixer and finish mixing by hand if needed. Divide the batter into 3 bowls (about 3 cups) adding in the various mix-ins for each layer listed below. Once combined, transfer the dough into the prepped cake pans. </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>4.<span class="Apple-tab-span" style="white-space:pre"> </span>Bake until golden brown and done, about 30-35 minutes. Let cakes cool for a few minutes and then remove to a wire rack to cool completely. </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>5.<span class="Apple-tab-span" style="white-space:pre"> </span> Make the ganache: In a small saucepan bring the heavy cream and vanilla extract to a simmer. Place chocolate chips in heat proof bowl. Once cream mixture is simmering, pour over chocolate chips. Let stand 5 minutes. Stir until fully combined and smooth. Let stand, stirring occasionally until thickens to desired consistency, about 30 minutes. Make the frosting.</div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>6.<span class="Apple-tab-span" style="white-space:pre"> </span>Frosting: In large stand mixer or bowl, mix shortening and butter until smooth. Scrape down sides of bowl and add confectioners sugar, one cup at a time. After every 2 additions, beat on high for 10 seconds. Once all of the confectioners sugar has been added, add vanilla extract and 4 tbsp milk. Add more milk if needed. </div><div class="separator" style="clear: both;"><span class="Apple-tab-span" style="white-space:pre"> </span>7.<span class="Apple-tab-span" style="white-space:pre"> </span>Frost cake: chocolate chip layer on the bottom, Oreo layer in the middle and brownie layer on top with frosting in between each layer. Frost the top and sides of the cake. Pour ganache over the top and let drip down the sides of the cake. Garnish with bits of chocolate chip cookies, Oreos and brownies. </div><br class="Apple-interchange-newline"><img src="webkit-fake-url://6484b831-967a-420c-8e30-b88c5b125856/imagepng"></div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-16490647798418622902016-01-20T19:58:00.001-05:002016-01-20T19:58:41.461-05:00Cookie Butter TrufflesAn official Blizzard warning has been issued for Virginia. And man has the chaos already begun. Now being from Massachusetts, I'm good with snow. But I have to admit since I've moved here I've become accustomed to the warmer winters and not a lot of snow. But when snow does happen here, the whole area pretty much shuts down. So needless to say things here are amusing for me during times like these - except for their plowing. It's awful. I should really work for VDot and teach them all how to plow. Oh yes, my dad taught me to plow when I was 16....and I loved it. <div><br></div><div>So after multiple trips to the store this week by us, we are all set to bunker ourselves in Friday and not leave the house until we have to. And since BP had requested some snacks today, I figured I was going to make these. </div><div><br></div><div>Now we all know how I feel about cookie butter, and the fact that I'm planning an upcoming wedding and trying to lose weight, I must be crazy for making these. But what else would a weekend snowed in watching Netflix and football need? These. Absolutely these. Trust me when I say you need these in every way, shape and form. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-LUYSfV5peto/VqAtQFrZ66I/AAAAAAAAB5M/cbqk8gaEdvM/s640/blogger-image--1562711223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-LUYSfV5peto/VqAtQFrZ66I/AAAAAAAAB5M/cbqk8gaEdvM/s640/blogger-image--1562711223.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I mean just look at them!! And the best part is, no baking. So yes, go get yourself some cookie butter and try not to eat all of these in one sitting. I'm pretty sure these won't make it to Friday between myself, BP and Papa C.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Cookie Butter Truffles</b></div><div class="separator" style="clear: both;"><b><br></b></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">2 cups graham cracker crumbs (2 sleeves or 18 crackers)</div><div class="separator" style="clear: both;">1 jar cookie butter</div><div class="separator" style="clear: both;">1 package white chocolate melting wafers</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>1. </b>In a medium size bowl, mix together graham cracker crumbs and cookie butter until evenly mixed. (A food processor can also be used for this as well).</div><div class="separator" style="clear: both;"><b>2. </b>Line a cookie sheet with parchment or wax paper. Using a cookie scoop, scoop the mixture onto the prepared sheet. Repeat until all the mixture is gone. Chill in fridge for at least 30 minutes.</div></div><div class="separator" style="clear: both;"><b>3. </b>Melt wafers according to package. Dip each ball until evenly coated and let set on parchment or wax paper. </div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-43718205063901089502015-09-13T18:49:00.001-04:002015-09-13T18:49:32.801-04:00Bacon and Cheddar Stuffed Tater TotsThe first NFL Sunday is like a holiday in our house. It's a serious deal and we have a huge guy only get together here that lasts all day. So what do I do when our basement is full of men watching football? I'm making all the food for the day - and trying to watch football myself. <div><br></div><div>BP had been having this party for years, long before I ever came into the picture. So I've always been here to support him by making sure it still happens and that the food comes out in waves. It's a long day for me but it's totally worth it.</div><div><br></div><div>A few weeks ago I did a dry run of these tater tots. To say they are delicious is an understatement. They are also extremely filling. The three of us didn't eat more than 4 tots a piece. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/--wAaz7xAyXo/VfX9e6c8_6I/AAAAAAAAB40/YOi-MkLhsoM/s640/blogger-image-1241324352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/--wAaz7xAyXo/VfX9e6c8_6I/AAAAAAAAB40/YOi-MkLhsoM/s640/blogger-image-1241324352.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We start planning the menu for the all day shindig and these are thrown out. Not a problem. A little time consuming, but I can prep them ahead of time and fry them up when we are ready for them. My plan was working perfectly, and then it totally blew up in my face. Every single tot fell apart while frying. Every. Single. One. They just started to float apart or when I flipped them they broke in half and tore shredded apart. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ygdxRwhy110/VfX9eYf1FiI/AAAAAAAAB4s/v91qykpM9MI/s640/blogger-image--926738357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ygdxRwhy110/VfX9eYf1FiI/AAAAAAAAB4s/v91qykpM9MI/s640/blogger-image--926738357.jpg"></a></div><br></div>What's that you ask? That is a heap of half fried tots that have fallen apart. The first time I made these I used thick shredded hash browns (Simply Potato is what I used). This time around I used your generic store brand shredded hash browns that were thinner. So note to self - buy the thick ones next time. </div><div><br></div><div>Even though today's run was a huge flop, I will make these again. They do make a great football snack.</div><div><br></div><div><span style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><b>Cheesy Bacon Stuffed Tater Tots</b></span><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 lb bag frozen shredded hash browns</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3 eggs</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 tbsp flour</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 1/2 tbsp Salt </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 tbsp pepper</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Cheddar Cheese cut into 1" squares</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Cooked Bacon cut into 1" squares</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">In a large bowl mix together shredded hash browns, eggs, flour, salt and pepper. Mix until combined. </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Preheat a large skillet with vegetable oil 1/4 full.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Take a small handful of mixture and place a chunk of cheese and bacon in the middle. Wrap mixture around bacon and cheese completely and form into a tater tot shape. Repeat until all ingredients have been used. </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Place each tot into oil, frying until golden brown. Flip onto other side to cook evenly. Take out when completely golden brown and place on paper towel lined plate. Repeat until all tots are cooked.</div></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-84597889220397219342015-07-31T19:44:00.001-04:002015-07-31T20:28:09.203-04:00Coconut Cake<div>To say we've had a busy summer is an understatement. Work is extremely busy and stressful and it's not leaving me much time for baking. When I do have some free time, I'm making new versions of some classics. Let's just say that Nutella Brownies and Nutella Rice Krispie Treats were a huge flop. And the conversation from BP's dad, Papa C, is that we should stick to the classics - and after all the baking fails I've had lately, I agree.</div><div><br></div><div>Things have been really stressful for me and just when I'm having one of the worst day ever, BP comes out and proposes to me. So suddenly my worst day has turned into the best day ever. And it kicked off my birthday weekend in the best way. I'm now engaged to my best friend, the man who I couldn't love more than I do and who completely gets me and loves me for me. He truly is the best thing that's ever happened to me.</div><div><br></div><div>Papa C and I have birthdays two days apart. And of course I was going to bake him a cake for his birthday - whatever he wanted. It took him some time, but he finally came in with a request for Coconut Cake. Done. Not a problem at all. We go out for a joint birthday dinner celebration and head home for some cake. And man oh man were the men excited.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yi-9fNEV7jQ/VbwSmCPJJCI/AAAAAAAAB4M/V6vytyxSMKM/s640/blogger-image-1695931784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yi-9fNEV7jQ/VbwSmCPJJCI/AAAAAAAAB4M/V6vytyxSMKM/s640/blogger-image-1695931784.jpg"></a></div><br></div><div>To say this was a huge hit in our household is an understatement. Papa C LOVED this cake. Ate a piece of it every day all week. That cake didn't stand a chance. Coconut lovers rejoice - here is your new favorite cake.</div><b><div><b><br></b></div>Coconut Cake</b><div><b>Makes one 9" square or round layer cake</b></div><div><b><br></b></div><div><b>Ingredients</b></div><div>1 1/2 cups butter, room temperature </div><div>3 1/2 all purpose flour</div><div>1 tbsp plus 1 tsp baking powder</div><div>1 tsp salt</div><div>1 1/2 cup packed sweetened shredded coconut</div><div>2 2/3 cups sugar</div><div>4 large eggs plus 4 large egg whites</div><div>1 tbsp vanilla extract</div><div>1 1/2 cups unsweetened coconut milk plus more for topping</div><div><br></div><div><b>1. </b>Preheat oven to 350 degrees. Butter and flour two 9" cake pans. Set aside. In a large bowl, mix together flour, baking powder, salt and shredded coconut. Set aside.</div><div><br></div><div><b>2. </b>In a large bowl beat butter and sugar until fluffy and light, about 5 minutes. Add whole eggs and egg whites; mix until combined. Add vanilla extract and beat until combined. With mixer on low, add half of the flour mixture and stir until combined. Add in milk, stir until combined. Add in the remaining flour mixture and stir until combined. </div><div><br></div><div><b>3. </b>Divide batter equally between prepared pans. Bake, rotating Galway through, until cakes are golden brown, 50-55 minutes. Let cool completely.</div><div><br></div><div><b>Coconut White Frosting</b></div><div>2 lbs (8 cups) confectioners sugar</div><div>3 cups shortening</div><div>1 tbsp vanilla extract</div><div>4-6 tbsp unsweetened coconut milk</div><div>Shredded coconut</div><div><br></div><div><b>1. </b>In large bowl, beat shortening on medium high speed until light and fluffy, about 3 minutes.</div><div><br></div><div><b>2. </b>Add confectioners sugar 1/2 cup at a time, alternating beating on high for 10 seconds after every second addition. Repeat until all the confectioners sugar has been added.</div><div><br></div><div><b>3. </b>Add the vanilla extract and beat until incorporated. Add coconut milk one tbsp at a time until you reach desired consistency. Beat on high for 10 seconds. Frost cake immediately. Add shredded coconut to the top of the cake. </div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-57114488119015631602015-05-28T12:01:00.001-04:002015-05-28T12:01:45.430-04:00Golden Oreo EyesSummer is officially here in Northern Virginia. And with that being said, turning the oven on in our house is the last thing I want to do when it's 95 degrees plus 90% humidity. And when BP asked me to make him something for a work lunch his office was having it was time to go through all my recipes and see what I could find. <div><br></div><div>Work has been extremely busy for me lately. Working 9 hours days and then coming home to turn the oven on was the last thing I wanted. I needed something easy and quick that didn't require the oven. Any truffle would of done really, but these are great and BP hasn't had them before. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-tK_k6_0BEhA/VWc76IBnewI/AAAAAAAAB3U/Mtdp7W0rvLA/s640/blogger-image--16838013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-tK_k6_0BEhA/VWc76IBnewI/AAAAAAAAB3U/Mtdp7W0rvLA/s640/blogger-image--16838013.jpg"></a></div><br></div><div>Since these were for his office lunch, BP only got to taste one....but man was he in love with these things. He loves the Golden Oreos and white chocolate as it is, but putting them together I made him the ultimate treat. Needless to say they're a huge hit with his coworkers as well. </div><div><br></div><div>So here you go - a great easy no bake recipe - and even more importantly it's delicious. </div><div><br></div><div><b>Golden Oreo Eyes</b></div><div><b><br></b></div><div>1 package Golden Oreos</div><div>1 3.9 oz package Vanilla Instant Pudding</div><div>1/2 cup cold milk</div><div>1 lb chocolate melting bark</div><div>1/2 cup white chocolate chips</div><div><br></div><div>1. In food processor or by hand, crush Oreos into small pieces. Place in large now and set aside. Line a cookie sheet with parchment or wax paper and set aside. </div><div><br></div><div>2. In a small bowl, add instant pudding into the milk and mix constantly for 2 minutes. </div><div><br></div><div>3. Pour pudding mixture into crushed Oreos and mix by hand until well combined. </div><div><br></div><div>4. Scoop Oreo pudding mixture by teaspoon or cookie scoop onto prepared cookie sheet. Freeze for at least 10 minutes, no more than 30 minutes. </div><div><br></div><div>5. Melt chocolate bark according to directions and dip each ball into melted chocolate. Shake off excess and place on fresh piece of wax or parchment paper. </div><div><br></div><div>6. Once chocolate has set, melt white chocolate in a small bowl, 30 seconds at a time. When chocolate is melted, mix together until smooth. Take a fork and dip into melted chocolate and drizzle over the tops of each ball. Let set.</div><div><br></div><div>Can keep refrigerated if desired. </div><div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-91214499894257498752015-03-16T10:21:00.001-04:002015-03-16T10:21:03.240-04:00Triple Cookie Butter Cupcakes<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">If you haven't had Cookie Butter you don't know what you're missing. Also called Biscoff or Speculoos, it's a must try. By far one of the most amazing and addicting things ever invented. It's been years since I've had some and last week BP and I were out and about and we saw some. He had never had it before and was curious when I said it was life changing good. Even the lady who checked us out at the store said it was amazing. So when we got home that day we are it straight from the jar.....and BP was hooked. Needless to say the jar didn't even make it a week. Pretty much anywhere you use Nutella you can use Cookie Butter. </span></div><div><br></div><div>And when we were halfway through our jar, I found this amazing recipe. With a couple of tweaks I knew it would be a home run. And sure enough Saturday night was poker at our house - which meant I had to make something, so why not these? </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-naWQWHGkkdU/VQbmyxRp9II/AAAAAAAAB2w/NJftF1IESxk/s640/blogger-image-1413449674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-naWQWHGkkdU/VQbmyxRp9II/AAAAAAAAB2w/NJftF1IESxk/s640/blogger-image-1413449674.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ok before you judge, yes that's a lot of cookie butter and cookies. But the cookies were on sale and I knew whatever I didn't use for the cupcakes the cookie butter would get used/eaten. I only used two jars of the cookie butter and a package and a half of the cookies. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-tP-F4fjKH0c/VQbmzYpw52I/AAAAAAAAB24/p7cCN1v7pHo/s640/blogger-image--587724370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-tP-F4fjKH0c/VQbmzYpw52I/AAAAAAAAB24/p7cCN1v7pHo/s640/blogger-image--587724370.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Let me tell you these things are amazing. A huge hit with everyone who ate them. And if you're not a fan of a lot of frosting you can take the cookie and eat some of the frosting that way. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="item b-b" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; margin-bottom: 10px;"><div id="zlrecipe-title" itemprop="name" class="b-b h-1 strong" style="font-weight: bold; margin-bottom: 10px;"><span style="background-color: rgba(255, 255, 255, 0);">Triple Cookie Butter Cupcakes</span></div></div><div class="zlmeta zlclear" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; clear: both;"><div class="fl-l width-50" style="float: left; width: 360px;"></div>24 cupcakes<div class="zlclear" style="clear: both;"></div></div><p id="zlrecipe-ingredients" class="h-4 strong" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; clear: both; margin: 10px 0px; font-weight: bold;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></p><ul id="zlrecipe-ingredients-list" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><li id="zlrecipe-ingredient-0" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">3 cups all-purpose flour </span></li><li id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1 1/2 teaspoon baking powder</span></li><li id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients">1/4 tsp salt </li><li id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">12 tablespoons of unsalted butter, room temperature</span></li><li id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1 cup brown sugar</span></li><li id="zlrecipe-ingredient-5" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1/2 cup sugar</span></li><li id="zlrecipe-ingredient-6" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">4 large eggs</span></li><li id="zlrecipe-ingredient-7" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons pure vanilla extract</span></li><li id="zlrecipe-ingredient-8" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1 cup milk</span></li><li id="zlrecipe-ingredient-10" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">24 speculoos cookies broken in half</span></li><li id="zlrecipe-ingredient-11" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1 1/2 cups cookie butter</span></li></ul><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><ul style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div id="zlrecipe-ingredient-13" class="ingredient-label" style="font-weight: bold; left: -22px; list-style-type: none; margin-top: 5px; position: relative;"><span style="background-color: rgba(255, 255, 255, 0);">For the Frosting:</span></div><div id="zlrecipe-ingredient-13" class="ingredient-label" style="font-weight: bold; left: -22px; list-style-type: none; margin-top: 5px; position: relative;"><p id="yui_3_10_1_1_1416764002570_11132" style="text-decoration: none; font-weight: 500;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups butter room temperature </span></p><p id="yui_3_10_1_1_1416764002570_11134" style="text-decoration: none; font-weight: 500;"><span style="background-color: rgba(255, 255, 255, 0);">1 1/2 Cups Speculoos Cookie Butter</span></p><p id="yui_3_10_1_1_1416764002570_11136" style="text-decoration: none; font-weight: 500;"><span style="background-color: rgba(255, 255, 255, 0);">6 Cups powdered sugar</span></p><p id="yui_3_10_1_1_1416764002570_11138" style="text-decoration: none; font-weight: 500;"><span style="background-color: rgba(255, 255, 255, 0);">6 Tbsp Milk</span></p></div><li id="zlrecipe-ingredient-19" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">Speculoos cookies for garnish</span></li></ul><p id="zlrecipe-instructions" class="h-4 strong" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; clear: both; margin: 10px 0px; font-weight: bold;"><span style="background-color: rgba(255, 255, 255, 0);">Instructions</span></p><ol id="zlrecipe-instructions-list" class="instructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><li id="zlrecipe-instruction-0" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 350F.</span></li><li id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Line cupcake pans with liners and place half a cookie into each one, set aside.</span></li><li id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">In a medium bowl, whisk together flour, baking powder, and salt.</span></li><li id="zlrecipe-instruction-3" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.</span></li><li id="zlrecipe-instruction-4" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.</span></li><li id="zlrecipe-instruction-5" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.</span></li><li id="zlrecipe-instruction-6" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter. </span></li></ol><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><ol class="instructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div id="zlrecipe-instruction-7" class="instruction-label" style="font-weight: bold; left: -22px; list-style-type: none; margin-top: 5px; position: relative;"><span style="background-color: rgba(255, 255, 255, 0);">For Frosting:</span></div><li id="zlrecipe-instruction-8" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add milk and mix on high until smooth and creamy. </span></li><li id="zlrecipe-instruction-9" class="instruction" itemprop="recipeInstructions"><span style="background-color: rgba(255, 255, 255, 0);">Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookie.</span></li></ol></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-1371270072713073282015-03-01T10:54:00.001-05:002015-03-01T10:54:41.304-05:00Gooey S'mores CookiesI love S'mores, it's not really a secret at this point anymore. Anytime I see a recipe for anything dealing with it, I have to make it. Shocker I know. So when I saw these cookies I knew I had to try them. If they were going to be anywhere near the S'mores Cookies I make all the time, then these would be a great addition to my collection. <div><br></div><div>With an impromptu day off from work Thursday due to snow, I was at a loss with what to do. BP left for work early and was already at work by the time it really started to snow heavily. So I was home with nothing to do - which meant baking would happen during the day. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-lgihFKz4wc4/VPM2PeAYGyI/AAAAAAAAB10/Wv-P_omnSPg/s640/blogger-image-1044814297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-lgihFKz4wc4/VPM2PeAYGyI/AAAAAAAAB10/Wv-P_omnSPg/s640/blogger-image-1044814297.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I love me some cookie dough and this is delicious. Always a good sign of a good cookie. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-qMPdc6PJm7A/VPM2QFp1-CI/AAAAAAAAB18/3gp63V5UhNw/s640/blogger-image--625330746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-qMPdc6PJm7A/VPM2QFp1-CI/AAAAAAAAB18/3gp63V5UhNw/s640/blogger-image--625330746.jpg"></a></div><br></div>Yum yum yum. I will say these are delicious - and extremely easier than the other version I make. A good tip is to make sure that you have no marshmallows on the edges of the cookies. If you do they will melt during the baking process. Just stick them ontop of the cookie or cover them with some dough and they will be perfect. </div><div><br></div><div>I put these out for a game night we had and they didn't last long. Always a good sign. </div><div><br></div><div><p class="highlight" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>Gooey S’mores Cookies</b></span></p><p class="highlight" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Makes 4 dozen cookies </span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>Ingredients </b></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b><br style="padding: 0px; margin: 0px;"></b>1 cup (2 sticks) butter, softened<br style="padding: 0px; margin: 0px;">1 cup sugar<br style="padding: 0px; margin: 0px;">1/2 cup packed brown sugar<br style="padding: 0px; margin: 0px;">2 eggs<br style="padding: 0px; margin: 0px;">2 teaspoons vanilla<br style="padding: 0px; margin: 0px;">2 2/3 cups flour<br style="padding: 0px; margin: 0px;">1 1/2 cups graham cracker crumbs <br style="padding: 0px; margin: 0px;">2 teaspoons baking powder<br style="padding: 0px; margin: 0px;">1 teaspoon salt<br style="padding: 0px; margin: 0px;">2 cups Semi Sweet Chocolate Chips<br style="padding: 0px; margin: 0px;">2 cups mini marshmallows</span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>Directions</b></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b><br></b></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>1. </b>Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. </span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>2. </b>Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.</span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>3. </b>In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. </span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>4. </b>Add the chocolate chips and mix until chips are evenly distributed. Add the marshmallows and stir by hand - if you mix in a mixer the marshmallows get torn and squished. </span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; padding: 0px; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><b>5. </b>Using your cookie scoop or a large spoon, place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake for 10-12 minutes.</span></p></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-56794526115506388372015-02-12T18:12:00.001-05:002015-02-12T18:12:30.093-05:00Red Velvet Milky Way Dark CookiesLooking for a fun Valentine's Day treat? These are perfect! I actually made these for my Girls Night with some of my favorite ladies. But to get into the swing of the holiday, I thought these would be a good way to kick off the weekend. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-oGgNzHIEGbI/VN0zXB5gdSI/AAAAAAAAB1k/EcnqWE-dG8M/s640/blogger-image--1016211502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-oGgNzHIEGbI/VN0zXB5gdSI/AAAAAAAAB1k/EcnqWE-dG8M/s640/blogger-image--1016211502.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">If you can't bake from scratch, these cookies are for you. Using a boxed cake mix is as easy as it gets. The hardest part is cutting up the mini milky ways, I promise. I was done from start to finish in 30 minutes. Can't beat that. And they are ridiculously tasty. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; background-color: rgba(255, 255, 255, 0);"><b>Red Velvet Milky Way Dark Cookies</b></span></div><div class="separator" style="clear: both;"><span style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; background-color: rgba(255, 255, 255, 0);">Makes about 3 dozen cookies</span></div><div class="separator" style="clear: both;"><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="paper-mid"><div class="paper-text"><p><span style="text-decoration: underline; background-color: rgba(255, 255, 255, 0);">Ingredients</span></p><ul><li class="ingredient"><span style="background-color: rgba(255, 255, 255, 0);"><span class="amount">1 Box</span> <span class="name">Red Velvet Cake Mix</span></span></li><li class="ingredient"><span style="background-color: rgba(255, 255, 255, 0);"><span class="amount">1 stick </span><span class="name">unsalted butter, melted</span></span></li><li class="ingredient"><span style="background-color: rgba(255, 255, 255, 0);"><span class="amount">1 large</span> <span class="name">egg</span></span></li><li class="ingredient"><span style="background-color: rgba(255, 255, 255, 0);"><span class="amount">2 tablespoons</span> <span class="name">canola or vegetable oil</span></span></li><li class="ingredient">1 bag Milky Way Dark Minis, cut in half </li><li class="ingredient"><span style="background-color: rgba(255, 255, 255, 0);"><span class="amount">1 cup semi sweet chocolate chips</span></span></li></ul><p><span style="text-decoration: underline; background-color: rgba(255, 255, 255, 0);">Directions</span></p><ol class="instructions"><li class="instruction"><span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.</span></li><li class="instruction"><span style="background-color: rgba(255, 255, 255, 0);">Place cake mix, butter, egg and oil into a large mixing bowl. Stir to combine. Cut up Milky Way bars into chunks and stir into dough along with the chocolate chips. Scoop dough onto prepared baking sheet placing about 1 inch apart. Press each cookie down almost flat about 1/2 inch thick. Bake for 11-13 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring to cooling rack.</span></li></ol><p><span style="background-color: rgba(255, 255, 255, 0);">Makes <span class="yield">about 3 dozen cookies</span></span></p></div></div></div></div><div class="separator" style="clear: both;"><br></div> </div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-74313531566378532292015-02-07T14:42:00.001-05:002015-02-07T19:23:21.489-05:00Hot Chocolate Truffles<div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);">Finally the weekend and I have time to bake! It's been too long - things have been hectic here to say the least. Finally a weekend where we didn't have any plans and we were taking full advantage of things. Which for me meant baking and BP it was playing his Xbox One. 2 nerds in paradise I tell you. </div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><br></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);">So while he was getting in army tanks and running things over, I was making these. We are hot chocolate lovers in this house - especially hot chocolate with marshmallows. Nothing beats that on a cold night - yes we do get those during the winter believe it or not. Although I do have to say that I've been here for 3 years now, there is no way I could ever survive another winter up North. No way. </div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><br></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cjFZW_OhK6A/VNasd0ENOsI/AAAAAAAAB1U/N3vSS5qDfPI/s640/blogger-image--1613661777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cjFZW_OhK6A/VNasd0ENOsI/AAAAAAAAB1U/N3vSS5qDfPI/s640/blogger-image--1613661777.jpg"></a></div><br></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><br></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);">Let me tell you, having a container full of these in our fridge is a dangerous thing. Once you plop one of these into some hot milk and let it melt, oh man it's hard to wait. You even get a nice melted marshmallow layer on top too....I had to add some more marshmallow though. </div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><b><br></b></span></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><b>Hot Chocolate Truffles</b></span></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Makes around 20 </span></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><b><br></b></span></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><b>Ingredients</b></span></div><div id="zlrecipe-ingredient-0" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">3 cups semi-sweet chocolate chips </span></div><div id="zlrecipe-ingredient-1" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">1 cup heavy cream</span></div><div id="zlrecipe-ingredient-2" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon sugar</span></div><div id="zlrecipe-ingredient-3" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">¼ teaspoon salt</span></div><div id="zlrecipe-ingredient-4" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">2 teaspoons vanilla extract</span></div><div id="zlrecipe-ingredient-4" class="ingredient" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">1 1/2 jars mini mallow bits </span></div><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); border: none; margin: 0px !important; padding: 0px !important;"><br></p><p class="h-4 strong" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); border: none; margin: 0px !important; padding: 0px !important;"><strong style="background-color: rgba(255, 255, 255, 0);">Directions<br></strong></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); border: none; margin: 0px !important; padding: 0px !important;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></p><div id="zlrecipe-instruction-0" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>1.</strong> Place all ingredients in a medium pot and melt together on low heat until smooth, stirring constantly. </span></div><div id="zlrecipe-instruction-1" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>2.</strong> Put pot in fridge and let cool until stiff enough to scoop, about 1 1/2 - 2 hours. </span></div><div id="zlrecipe-instruction-2" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>3.</strong> Make small scoops, about 2 Tablespoons each (I used my cookie scoop), and scoop out onto a parchment lined cookie sheet. Freeze for 1 hour. </span></div><div id="zlrecipe-instruction-3" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>4.</strong> Remove scoops and roll into balls. Roll all of them at once. If you go back and forth you will have chocolate coated marshmallow bits. </span></div><div id="zlrecipe-instruction-4" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>5. </strong>Press the marshmallow bits into the truffles. </span></div><div id="zlrecipe-instruction-5" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>6.</strong> Wrap each ball in saran wrap and keep chilled until ready to use.<br></span></div><div id="zlrecipe-instruction-6" class="instruction" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);"><strong>7.</strong> When ready, drop chocolate balls into 1 ½ cups of hot milk and stir</span><span style="color: rgb(0, 0, 0); font-family: 'Century Gothic'; font-size: 12pt; -webkit-composition-fill-color: rgba(175, 192, 227, 0.235294); -webkit-text-size-adjust: auto;">!</span></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-85104494056492405542015-01-24T14:07:00.001-05:002015-01-24T14:07:27.369-05:00Cake In A MugIt's been a rough week here. BP got the flu and I had a sever sinus infection. Luckily BP didn't have a case that was really bad and he went to the doctor early enough for Tamiflu to work it's wonders. So after cleaning the whole house to make sure all the flu germs were gone and countless loads of laundry, and rest for myself, it was time for something sweet. Plus I just bought my bridesmaid dress for both of my sisters weddings. This will be the 7th & 8th time I will be a bridesmaid and it will happily be my last. I deserved a treat. <div><br></div><div>My endless search for the new Ben and Jerry's cookie core flavors have come up empty, so why not make a single serving cake in one of our larger coffee mugs? This is even great for those of you who say you can't bake. Even better for those of you who have kids who want something quick or if you're just craving cake. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-KuN0AyGJSV8/VMPtbh7YfVI/AAAAAAAAB1E/nQ4VZ9YqUUA/s640/blogger-image--464005745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-KuN0AyGJSV8/VMPtbh7YfVI/AAAAAAAAB1E/nQ4VZ9YqUUA/s640/blogger-image--464005745.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Since the cake is still warm I put all the frosting in the middle and let it melt a little to cover the top of the cake. Let me tell you for how little effort you put in, this thing is amazing. Perfect for those cravings that come out of nowhere. </div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Cake In A Mug</b></div><div class="separator" style="clear: both;"><i>Makes one cake in 12 oz mug</i></div><div class="separator" style="clear: both;"><div class="detailUnit ingredients" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); margin: 0px; padding: 0px; box-sizing: border-box; vertical-align: baseline;"><h3 style="margin: 0.8em 0px 0px; padding: 0.75em 0px 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(175, 175, 175);"><span style="font-size: 17px;">Ingredients</span></h3><ul style="margin-top: 1em; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons butter, softened</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">3 tablespoons sugar</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">1 egg yolk</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons milk</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon vanilla extract</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">5 tablespoons self-rising flour (if you don't have any on hand, recipe to make your own is at the end of the recipe)</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">Pinch of salt</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 tablespoon rainbow or confetti sprinkles</span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;"><span style="background-color: rgba(255, 255, 255, 0);">Frosting: </span></li><li itemprop="ingredients" style="margin: 0.5em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style: none;">Canned frosting, whipped cream, hot fudge, any topping you would like </li></ul></div><div class="detailUnit directions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); margin: 0px; padding: 0px; box-sizing: border-box; vertical-align: baseline;"><h3 style="margin: 0.8em 0px 0px; padding: 0.75em 0px 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(175, 175, 175);"><span style="font-size: 17px;">Directions</span></h3><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">Lightly grease a 12-ounce microwave-safe mug and set aside. In a 2-cup microwave-safe measuring cup or bowl, microwave butter until just melted, about 10 seconds. Add sugar and stir. If mixture is hot, allow it to cool before adding egg yolk. Beat in egg yolk with a fork. Stir in milk and vanilla. Add flour, salt and sprinkles and stir until batter is smooth.</span></p><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"></p><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">Pour batter into mug, filling it no more than halfway. Microwave for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy. Allow to cool slightly and set up before serving. Cake is best when enjoyed shortly after it's prepared.</span></p><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"></p><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;">Use canned frosting, whipped cream, ice cream, etc to top.</p><p itemprop="recipeInstructions" style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">* You may split this into two 6-ounce ramekins or tea cups and adjust cooking time to 40 to 55 seconds for each, cooked individually.</span></p><p style="margin: 1em 0px 0px; padding: 0px; box-sizing: border-box; font-style: inherit; font-variant: inherit; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><b>* </b>If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.</span></p></div></div><div class="separator" style="clear: both;"><i><br></i></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-7956544380800732882015-01-10T13:54:00.001-05:002015-01-10T13:54:01.155-05:00Homemade PancakesAh the weekend. Time to sleep in and relax. This weekend is filled with football playoffs, and wouldn't you know it both of our teams are in it. Lots of excitement in our house to say the least. So why not start our day off with a good breakfast. <div><br></div><div>Downstairs I went to make pancakes, BP's request. He doesn't ask for pancakes a lot. I think in the 2+ years we've dated I've seen him eat pancakes 3 times. So needless to say the boxed mix we had in the house had expired. Now most people would say oh well and make something else, not me. I know making pancakes from scratch is so easy. And they are even tastier than the box mix. It doesn't take any extra time or need anything fancy, you will have everything you need for these in your house. And once you make them you will never go back to a box mix. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-vRubBg1wRa0/VLF1R0TQ_zI/AAAAAAAAB00/wQGmzxC3Bnw/s640/blogger-image-635630678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-vRubBg1wRa0/VLF1R0TQ_zI/AAAAAAAAB00/wQGmzxC3Bnw/s640/blogger-image-635630678.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Light, fluffy and so tasty. These were a huge hit with BP. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Homemade pancakes </b></div><div class="separator" style="clear: both;"><b><br></b></div><div class="separator" style="clear: both;"><i>Ingredients </i></div><div class="separator" style="clear: both;">1 cup plus 1 tbsp all purpose flour</div><div class="separator" style="clear: both;">2 tbsp sugar</div><div class="separator" style="clear: both;">2 tsp baking powder </div>1/2 tsp salt</div><div>2 tbsp vegetable oil</div><div>1 cup milk</div><div>1 large egg </div><div><br></div><div><b>Directions</b></div><div><b><br></b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>1. </b>Preheat pan or griddle over medium heat.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><b>2. </b>In a medium sized bowl (use one with a pour spout of you have it), combine flour, sugar, baking powder and salt. Mix to combine ingredients.</div><div><br></div><div><b>3. </b>Add milk, vegetable oil and egg to dry ingredients. Whisk until combined and no lumps of flour are present. </div><div><br></div><div><b>4. </b>Met butter on hot pan or griddle. Pour pancake batter to make either silver dollar sized or large circles. </div><div><br></div><div><b>5. </b>Cook until edges puff up and bubbles are present in pancake. Carefully flip pancake over and cook other side. </div><div><br></div><div><b>6. </b>Repeat with remaining batter. Once all pancakes are cooked, top with syrup, fruit, chocolate chips, etc. </div><div><br></div><div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-42395363509208935702015-01-01T12:32:00.001-05:002015-01-02T07:00:39.249-05:00Maple Bacon Biscuit Bake<div>Another year over and a new one starting. After a great night with friends and us sleeping in, I made breakfast for us. Nothing new lately. We've been having a lot of eggs lately and I wanted to make something amazing to go along with eggs.</div><div><br></div><div>With BP and his dad still sleeping, I got up and showered and then started breakfast. This is something I've wanted to make for a long time but just haven't seemed to get around to it. Today was the day I was finally making it. I didn't even tell BP what was for breakfast just <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">went downstairs and got to making it. </span></div><div><br></div><div>Now I have to say, it did take me longer than I thought it would. I didn't prep like I normally do for when I bake - mistake on my part. I highly suggest getting everything ready before you start and that way you're not behind and this will move along quickly. But once I got going it picked up pace and before I knew it they were baking away in the oven and I was cooking eggs. </div><div><br></div><div>The smell of these in the oven was mouth watering. I couldn't wait for them to get out of the oven. 10 minutes seemed like forever.</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-RM7xaG436Js/VKWI6uVMINI/AAAAAAAAB0k/KGLUClZb4x8/s640/blogger-image--855604411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-RM7xaG436Js/VKWI6uVMINI/AAAAAAAAB0k/KGLUClZb4x8/s640/blogger-image--855604411.jpg"></a></div><br></div>When it was (finally) ready I cut a piece and snuck a quick taste - you know, strictly for quality control. Oh man was this better than I could of ever imagined. I quickly made a plate for all 3 of us and it was time to eat. To say this was a hit in our house would be an understatement. BP's dad is the biggest fan of this. So much so that he's already requested it again. </div><b><div><b><br></b></div>Maple Bacon Biscuit Bake</b><div>Makes one 9"round pan </div><div><br></div><div><i><b>Ingredients</b>:</i></div><div>Topping:</div><div>1 lb bacon, cooked and chopped into small chunks</div><div>1/3 cup dark brown sugar</div><div>1/4 cup all purpose flour</div><div>1/4 cup maple syrup</div><div>2 tbsp melted butter </div><div><br></div><div>Biscuits:</div><div>2 cups all purpose flour</div><div>2 tsp baking powder</div><div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>1/4 cup cold butter, cut into pieces</div><div>1 cup cold milk</div><div><br></div><div><b><i>Directions:</i></b></div><div><b><i><br></i></b></div><div><b>1. </b>Preheat oven to 475 degrees. Lightly grease pan and set aside.</div><div><br></div><div><b>2. </b>Make topping. Cook bacon and then chop into small pieces (1/2" or slightly smaller). Combine bacon with brown sugar, flour, maple syrup and butter. Mix well to combine. Pour mixture into prepared dish and flatten out so mixture is evenly spread over bottom of pan. Set aside. </div><div><br></div><div><b>3. </b>Make biscuits. Whisk dry ingredients together in a small bowl. Add in butter and work butter into mixture until it is crumbly. Add milk and stir together to make sticky dough. </div><div><br></div><div><b>4. </b>Scoop heaping tablespoons (using a cookie scoop works perfect here) on top of topping later. </div><div><br></div><div><b>5. </b>Bake for 10 minutes. Turn oven off and leave biscuits in oven for 5-10 minutes more, until they are golden brown on top. </div><div><br></div><div><b>6. </b>Remove from oven and immediate turn pan over onto a large plate. Lift pan off and scrape any topping left off bottom of pan. Cut or pull apart biscuits and serve. </div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-85015705498574059142014-12-31T15:47:00.001-05:002015-01-01T12:37:05.824-05:00FudgeBP and I love game nights. And because we didn't want to go out on New Year's Eve, we decided to have game night at our house with some friends. A night filled of good food, great games and friends that we love. <div><br></div><div>Now this fudge is delicious and ridiculously easy. If you have 10 minutes you can make this. I made some Chocolate Peanut Butter Swirl Fudge a couple weeks ago for BP's office Christmas party and poker night at our house. Needless to say it was a hit and gone in minutes. </div><div><br></div><div>To get ready for game night, my prep started with the fudge. Since it takes a while to cool I knew this would be first up. I got two pots out and started baking. This required me to constantly stir both pots for 5 minutes. Not an issue for me at all. I've been ambidextrous all my life. I remember sitting at the dinner table when I was little and my mom telling me that I needed to choose a dominant hand for writing and using utensils. I eventually did (she was worried I wouldn't) and it never came in handy until I got into massage school. It also came in handy when my right hand got injured and left me with permanent nerve damage in two fingers and half of my arm. And then again today. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Never fear mom, it's a good thing you let me naturally develop those skills. Stirring two pots at once was easy. But I recommended you have a helper if you want to make Chocolate and White Chocolate Swirl Fudge like I was. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-oHYtzRandmk/VKWFvwFOpdI/AAAAAAAAB0Y/THRNTF_RgHM/s640/blogger-image-1412224132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-oHYtzRandmk/VKWFvwFOpdI/AAAAAAAAB0Y/THRNTF_RgHM/s640/blogger-image-1412224132.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Fudge</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Makes one 9x13" pan</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredients </b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 stick butter</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4 cups (1 bag) marshmallows</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 cups sugar</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cup heavy cream</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pinch of salt</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 cups chocolate chips (milk, semisweet, dark or white) </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Directions</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><br></b></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1. Line a 9x13" pan with foil. Crimp foil around the edges so foil will stay in place. Set aside.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. In a large pot, combine butter, sugar, heavy cream, marshmallows and salt over medium-high heat. Stir until everything is well combined and marshmallows are melted.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. Simmer, stirring constantly, for 5 minutes.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4. Remove from heat and stir in chocolate chips. Mix until smooth.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">5. Pour into prepared pan and spread evenly. Let cool completely and then cut into squares. </span></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-65499567406620714672014-12-18T18:14:00.001-05:002014-12-18T18:23:53.654-05:00Homemade French Dip SandwichesI apologize for my lack of posting lately. Things have been hectic to say the least. Work has been stressful and last week I baked every single night once I got home from work. And since last night was so busy for us, we ended up eating out every night last week. Something we don't like to do but our schedules forced us to do it. So this week we have been making dinner at home every night (minus going out to celebrate BP's birthday earlier this week). <div><br></div><div>This is the second time I've made this, so when I threw the idea out for them, the guys were excited for it. And seriously these things are amazing - especially once you realize that prepping for this is 5 minutes. You read that right, 5 minutes.</div><div> </div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-5Ze802l9wFk/VJNf2eMk9VI/AAAAAAAAB0I/40AKUDPNWvE/s640/blogger-image--565634017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-5Ze802l9wFk/VJNf2eMk9VI/AAAAAAAAB0I/40AKUDPNWvE/s640/blogger-image--565634017.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Now as we were eating dinner tonight we started thinking of ways to make these even better: carmelized onions, horseradish mayo, endless options. But trust me when I say once you make this it will be on your menu again and again. Proof of this is when BP's Dad came downstairs and we were talking and I said I will make this again, he looks at me and gives me a thumbs up and says its a winner and he's looking forward to when we have it again. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Homemade French Dip Sandwiches </b></div><div class="separator" style="clear: both;"><b><br></b></div><div class="separator" style="clear: both;"><b>Ingredients </b></div><div class="separator" style="clear: both;"><section class="recipe-ingredients ng-scope" ng-controller="ar_controllers_recipe_ingredient" ng-init="init(9,16239,'Recipe',0)" style="box-sizing: border-box; outline: none !important;"><ul class="checklist dropdownwrapper" ng-hide="reloaded" id="lst_Ingredients_Non_KA" style="box-sizing: border-box; list-style: none; margin: 1rem 1.5rem 0px 11.25px; padding: 0px; width: 356.25px; float: left; outline: none !important;"><li class="checkList__line" style="box-sizing: border-box; float: left; clear: right; width: 356.25px; margin-bottom: 1rem; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" class="checkList__item" style="box-sizing: border-box; cursor: pointer; display: inline-block; position: relative; float: left; width: 356.25px; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; outline: none !important;"><input name="ingredientCheckbox" data-role="none" type="checkbox" value="N" ng-click="saveIngredient($event,20421)" style="margin: 0px; border: 0px; -webkit-appearance: none; cursor: pointer; opacity: 0; position: relative; width: 0px; float: left; outline: none !important;"><span class="recipe-ingred_txt added" data-id="20421" data-nameid="20421" itemprop="ingredients" style="box-sizing: border-box; position: relative; z-index: 10; outline: none !important; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 pounds beef - rump roast, sirloin, steak any large hunk of beef will work great in this </span></label></li><li class="checkList__line" style="box-sizing: border-box; float: left; clear: right; width: 356.25px; margin-bottom: 1rem; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" class="checkList__item" style="box-sizing: border-box; cursor: pointer; display: inline-block; position: relative; float: left; width: 356.25px; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; outline: none !important;"><input name="ingredientCheckbox" data-role="none" type="checkbox" value="N" ng-click="saveIngredient($event,5460)" style="margin: 0px; border: 0px; -webkit-appearance: none; cursor: pointer; opacity: 0; position: relative; width: 0px; float: left; outline: none !important;"><span class="recipe-ingred_txt added" data-id="5460" data-nameid="5460" itemprop="ingredients" style="box-sizing: border-box; position: relative; z-index: 10; outline: none !important; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 (10.5 ounce) can beef broth</span></label></li><li class="checkList__line" style="box-sizing: border-box; float: left; clear: right; width: 356.25px; margin-bottom: 1rem; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" class="checkList__item" style="box-sizing: border-box; cursor: pointer; display: inline-block; position: relative; float: left; width: 356.25px; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; outline: none !important;"><input name="ingredientCheckbox" data-role="none" type="checkbox" value="N" ng-click="saveIngredient($event,5491)" style="margin: 0px; border: 0px; -webkit-appearance: none; cursor: pointer; opacity: 0; position: relative; width: 0px; float: left; outline: none !important;"><span class="recipe-ingred_txt added" data-id="5491" data-nameid="5491" itemprop="ingredients" style="box-sizing: border-box; position: relative; z-index: 10; outline: none !important; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 (10.5 ounce) can condensed French onion soup</span></label></li><li class="checkList__line" style="box-sizing: border-box; float: left; clear: right; width: 356.25px; margin-bottom: 1rem; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" class="checkList__item" style="box-sizing: border-box; cursor: pointer; display: inline-block; position: relative; float: left; width: 356.25px; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; outline: none !important;"><input name="ingredientCheckbox" data-role="none" type="checkbox" value="N" ng-click="saveIngredient($event,3452)" style="margin: 0px; border: 0px; -webkit-appearance: none; cursor: pointer; opacity: 0; position: relative; width: 0px; float: left; outline: none !important;"><span class="recipe-ingred_txt added" data-id="3452" data-nameid="3452" itemprop="ingredients" style="box-sizing: border-box; position: relative; z-index: 10; outline: none !important; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 (12 fluid ounce) can or bottle beer</span></label></li><li class="checkList__line" style="box-sizing: border-box; float: left; clear: right; width: 356.25px; margin-bottom: 1rem; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" class="checkList__item" style="box-sizing: border-box; cursor: pointer; display: inline-block; position: relative; float: left; width: 356.25px; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; outline: none !important;"><input name="ingredientCheckbox" data-role="none" type="checkbox" value="N" ng-click="saveIngredient($event,18193)" style="margin: 0px; border: 0px; -webkit-appearance: none; cursor: pointer; opacity: 0; position: relative; width: 0px; float: left; outline: none !important;"><span class="recipe-ingred_txt added" data-id="18193" data-nameid="18193" itemprop="ingredients" style="box-sizing: border-box; position: relative; z-index: 10; outline: none !important; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 French rolls</span></label></li><br></ul></section><section class="recipe-directions ng-scope" data-ng-controller="ar_controllers_directions" style="box-sizing: border-box; outline: none !important;"><h2 class="heading__h2" style="box-sizing: border-box; margin: 1rem 0px 0px; clear: both; width: 375px; padding: 0.8rem 11.25px 0.9rem; outline: none !important;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Directions</b></span></h2><ol class="list-numbers recipe-directions__list numbers--bold" itemprop="recipeInstructions" style="box-sizing: border-box; list-style: none; margin: 1.5rem 11.25px 0px; padding: 0px; counter-reset: item 0; width: 337.5px; outline: none !important;"><li class="step" ng-class="{'finished': stepIsActive0}" ng-click="stepIsActive0 = !stepIsActive0" style="box-sizing: border-box; position: relative; padding-bottom: 1.75rem; margin: 0px 0px 0.5rem 1.5rem; outline: none !important;"><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.</span></span></li><li class="step" ng-class="{'finished': stepIsActive1}" ng-click="stepIsActive1 = !stepIsActive1" style="box-sizing: border-box; position: relative; padding-bottom: 1.75rem; margin: 0px 0px 0.5rem 1.5rem; outline: none !important;"><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Take meat out of crock pot and slice thin. Transfer sliced meat back into crock pot. </span></span><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></span><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Preheat oven to broil. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Split French rolls and set aside. </span></span><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></span><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4. When oven is ready, take sliced meat and fill sliced rolls. Place cheese over the tops and bake in oven until the cheese is melted. Pour au jus into small bowl for dipping. </span></span></li><li class="step" ng-class="{'finished': stepIsActive3}" ng-click="stepIsActive3 = !stepIsActive3" style="box-sizing: border-box; position: relative; padding-bottom: 1.75rem; margin: 0px 0px 0.5rem 1.5rem; outline: none !important;"><span class="recipe-directions__list--item" style="box-sizing: border-box; display: block; margin-left: 2rem; outline: none !important;"><br></span></li></ol></section></div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-34755777146363741352014-10-19T15:16:00.001-04:002014-12-19T19:56:56.765-05:00Bourbon Bacon JamWhen I'm bored I look on the websites of the baking blogs that I follow. I usually find recipes here that sound great and I want to try out. And as always, I tweak the recipe. I can't help it - I look it over and instantly my mind starts going this needs to be added or swap this out for that. I do try the recipes the way they are intended to be, but I usually end up always making my version instead. <div><br></div><div>So one day I'm looking through things and there it is, Bourbon Bacon Jam. My minds first thought - this is either going to be amazing or awful. There will be no in-between. I told BP about it and he agreed that it could only go two ways. And I knew that I was going to make it now, especially since my parents and one of my sisters were coming into town to finally visit us. </div><div><br></div><div>Thursday night was full of cleaning and baking. My dad had requested Brown Butter Pumpkin Cupcakes (he also requested his favorite chocolate cupcakes but I didn't have enough time to make both. He had to choose one - and my dad being my dad teased me about why I couldn't make both <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">for him). </span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">On my list was this jam. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-USkygckFUGg/VEQOG73ipDI/AAAAAAAABz4/jfy0qF0R6AQ/s640/blogger-image--1412127098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-USkygckFUGg/VEQOG73ipDI/AAAAAAAABz4/jfy0qF0R6AQ/s640/blogger-image--1412127098.jpg"></a></div><br></font></div><div><br></div><div>Cooking this stuff smells amazing. I have never made jam before so I was a little worried that it would turn out to be a horrible mess. Once it was done cooking, time for it to cool. I took a bite of it warm and it was tasty - but this is jam and it needs to be cold.</div><div><br></div><div>Hours went by and BP was growing impatient about taste testing it. So on our way to bed he tried a little...he took two bites it was so good. The nerd in me started doing a little dance inside my head. </div><div><br></div><div>Saturday we had everyone over for breakfast before our long day of fun filled events. And the star of breakfast was this jam. Amazing. It can go on anything - any bread, sandwich, hamburgers, you name it, it can go on it. Sweet and tangy and oh so amazing. Worth the wait for it to cool all the way. </div><div><br></div><div><b>Bourbon Bacon Jam</b></div><div><i>Makes 8 oz</i></div><div><i><br></i></div><div><b>Ingredients </b></div><div><b><br></b></div><div>1 pound uncooked sliced bacon, cut into tiny pieces (freeze it slightly to make it easier to cut into tiny pieces </div><div>1 small yellow onion, diced</div><div>2/3 cup strongly brewed coffee</div><div>1/2 cup Apple cider vinegar</div><div>1/2 cup sugar </div><div>2 tbsp molasses</div><div>2 tbsp maple syrup</div><div>1 tbsp bourbon (whiskey would work well here too)</div><div>Tiny pinch of ground cloves</div><div><br></div><div><b>Directions </b></div><div><b><br></b></div><div><b>1. </b>In a large skillet, cook the bacon until brown and crispy. Transfer bacon to a plate lined with paper towels. </div><div><b>2. </b>Carefully remove all of the oil from the pan except for 1 tbsp. Add the onions and cook until soft. </div><div><b>3. </b>Add the coffee, vinegar, sugar and molasses. Stir until combined. </div><div><b>4. </b>Bring the mixture to a boil. Once boiling, add the bacon. </div><div><b>5. </b>Reduce the temperature to low and cook for 15 minutes, stirring occasionally. </div><div><b>6. </b>Turn off the heat. Add maple syrup, bourbon and cloves. Mix well, making sure you scrape the bottom of the skillet. Transfer mixture to 8 oz jar. Let cool completely and be chilled before serving. </div><div><br></div><div><br></div><div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-34421916052703470692014-09-28T20:50:00.001-04:002014-09-28T20:58:12.849-04:00Pumpkin Pot de CrèmeOh fall baking, how I've missed you. Nothing is better than the leaves changing color, the weather getting cooler, apple and pumpkin picking, and the aromas of fall baking. Now there are only really two seasons in Northern Virginia - summer and winter. There really isn't a fall or a spring here. It's the end of September and we're still having days in the low 80's. But pumpkin is out and since in our house the men only like it from September until the end of November it's time to bake it up with pumpkin.<div><br></div><div>Earlier this week BP was on Facebook and came across '25 Pumpkin Desserts To Bake This Fall'. Of course we looked at it and BP asked for these to be the first thing I make. We all know how much I love requests from people, I can't really say no to it sometimes. </div><div><br></div><div>Even though today was rather warm (low 80's again here), these were getting made. And they are pretty simple too. Make the custard and let it chill. Total time about 30 minutes of your time for a delicious dessert that is easily summers up as "pumpkin pie without the crust". </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-54bUO1drK5I/VCis0hGMk2I/AAAAAAAABzo/ISGhLIylwzE/s640/blogger-image-1193052470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-54bUO1drK5I/VCis0hGMk2I/AAAAAAAABzo/ISGhLIylwzE/s640/blogger-image-1193052470.jpg"></a></div><br></div><div>Yep - a hit in our house. And way easier than worrying about making a pie crust look good - something I'm still working on. </div><div><br></div><div><b>Pumpkin Pots De Crème</b></div><div><b><br></b></div><div><b>Ingredients </b></div><div>2 cups heavy cream</div><div>5 large egg yolks, room temperature</div><div>1/4 cup sugar</div><div>Pinch of salt</div><div>1/3 cup pumpkin purée</div><div>1/2 tsp ground cinnamon</div><div>1/4 tsp ground nutmeg</div><div>1/8 tsp ground cloves</div><div>1 tsp vanilla extract</div><div><p style="margin: 8px 0px 15px; padding: 0px;"><strong style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</strong></p><p style="margin: 8px 0px 15px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="text-decoration: underline;">Pot de Creme:</span><strong><br></strong></span></p><ol style="margin: 0px 0px 17px 22px; padding: 0px;"><li style="margin: 0px 0px 12px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.</span></li><li style="margin: 0px 0px 12px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a medium heatproof bowl, whisk the egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in ¼ cup increments to eggs until the two are fully combined. Place fully combined mixture back in to a pot and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Add in pumpkin puree, salt, cinnamon, nutmeg, cloves and vanilla and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.</span></li><li style="margin: 0px 0px 12px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Refrigerate until chilled about 2 hours.</span></li><li style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;">Serve topped with whipped cream and favorite toppings.</span></li></ol><p style="margin: 8px 0px 15px; padding: 0px;"><br></p></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-43626909025825727742014-09-03T12:15:00.001-04:002014-09-03T18:09:45.881-04:00Banana Bread<div>There were no more excuses today. Vacations were over, all the laundry was done - it was time to clean the house. It needed it. It had been a while since I'd last cleaned. I had every intention of cleaning before we left for our cruise, but being sidelined in a walking boot threw me a curve I wasn't fully expecting. So cleaning had to wait and resting and staying off my foot took top priority. </div><div style="font-weight: bold; font-style: italic;"><b><i><br></i></b></div><div>After going to the doctor for a follow up, I was cleared to not wear my boot and should only wear it if I'm having a lot of pain. So I knew cleaning the house would be the first thing I needed to do. Wishing I had a hazmat suit to wear (I seriously would wear one while I clean - if anyone has one send it my way), I donned my rubber gloves and off I went. </div><div><br></div><div>When I got to the kitchen all I could smell was the bananas. I took one look at them and saw that they were turning brown and slightly smooshy. I knew BP and his dad weren't going to eat them, I knew this was my time to make Banana Bread. </div><div><br></div><div>If you are a fan of the Quickbread mixes, trust me you need to stop. In about the same amount of time using a boxed mix, you can have a from scratch batter. And once you do this you will never make a box mix again. Plus the smell of it baking is just intoxicating. I love fall scents in the house - and yes it's still summer and in the 90's here in Northern Virginia, but part of me can't wait for fall baking. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-GRuA8PBEvDw/VAeHPxFgcWI/AAAAAAAABzY/SxHciVgGuH0/s640/blogger-image--2113349331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-GRuA8PBEvDw/VAeHPxFgcWI/AAAAAAAABzY/SxHciVgGuH0/s640/blogger-image--2113349331.jpg"></a></div><br></div><div>BP came home and saw the loaves cooling and his eyes lit up. I knew he was excited. I cut him a piece and he was hooked. Later his dad had a piece and he said the bread was a winner. Let's just say this makes two loaves and both are staying inside this house. :) </div><div style="font-weight: bold; font-style: italic;"><b><i><br></i></b></div><div style="font-weight: bold; font-style: italic;"><b><i><br></i></b></div><div style="font-weight: bold; font-style: italic;"><b><i><br></i></b></div><i style="font-weight: bold;">Banana Bread</i><div><b>Makes two 9x5" loaves</b></div><div><b><br></b></div><div><b>Ingredients:</b></div><div>3 cups all-purpose flour</div><div>1 tsp baking soda</div><div>3/4 tsp salt</div><div>3 eggs </div><div>2 cups sugar</div><div>1 1/3 cups vegetable oil</div><div>2 tbsp vanilla extract </div><div>4 medium ripe bananas, mashed up (if you want to mix things up, leave some chunks of banana while mashing to add a little something extra to the bread)</div><div>1 1/4 cups chopped walnuts (optional)</div><div>1/2 cup milk</div><div><br></div><div><b>Directions: </b></div><div><b>1. </b>Preheat oven to 350 degrees. Spray loaf pans with cooking spray and set aside. </div><div><br></div><div><b>2. </b>In a large bowl, mix together flour, baking sida and salt. Set aside.</div><div><br></div><div><b>3.</b> In the bowl of an electric mixer or large bowl with handheld mixer, beat eggs, sugar and vegetable oil together until combined. Slowly add in flour mixture; mix until combined. Add vanilla, bananas, milk and nuts and mix until combined. </div><div><br></div><div><b>4. </b>Divide batter evenly between prepared loaf pans. Bake, rotating halfway through, 60-65 minutes. Check to see if they are fully baked by sticking a cake tester or toothpick halfway through the middle of the loaf. Let cool for 20 minutes, remove from pans and let cool completely. </div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-43502268673322678982014-09-01T16:32:00.001-04:002014-09-01T16:32:32.902-04:00Twix Truffle BrowniesI am a lover of caramel. Rolo's Milky Ways and Twix are among my favorite candy bars. And dessert wise I usually order anything that has caramel in it. What can I say, it's just too good to pass up. If you throw some chocolate in with that, I'm in. <div><br></div><div>After a fantastic 8 day cruise with BP and his dad we had little time to rest. A weekend getaway with our friends for the holiday weekend was planned. And honestly, it couldn't if come at a better time. We had a very stressful week and needed the time with friends away. So of course, it was time to bake. </div><div><br></div><div>Mallowmores were requested by them and I was going to make something else as well because there was going to be 8 of us. And these bars were going to be made. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-7mCuaUYXgH8/VATX30VYZ7I/AAAAAAAABzI/VPtG4S7rIy4/s640/blogger-image-1386573997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-7mCuaUYXgH8/VATX30VYZ7I/AAAAAAAABzI/VPtG4S7rIy4/s640/blogger-image-1386573997.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Let me just say that this picture doesn't do them any justice. Flat out amazing. Seriously. Amazingly decadent and a tad bit addicting. These were a huge hot with everyone. I know I have a hit on my hands when BP tries something and looks at me and says "These are no good. We shouldn't give them to anyone". And he smiles afterwards - I know he's hooked on it. And this is saying something about how great they are because BP isn't a fan of things with caramel in it. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">So if you are a Twix lover or a lover of anything with caramel in it, these are a must make. Trust me you will be sure to wow anyone with these.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Twix Truffle Brownies</b></div><div class="separator" style="clear: both;">Makes one 13x9 pan </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>INGREDIENTS</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Brownies</i></b></div><div class="separator" style="clear: both;">Favorite homemade or boxed brand brownies - use ingredient called for </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Shortbread Truffle Layer</i></b></div><div class="separator" style="clear: both;">1 (10 oz.) box Lorna Doone's </div><div class="separator" style="clear: both;">Shortbread Cookies</div><div class="separator" style="clear: both;">8 oz. cream cheese, softened</div><div class="separator" style="clear: both;">½ cup sugar</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Caramel Layer</i></b></div><div class="separator" style="clear: both;">14 oz. bag of caramel cubes, unwrapped</div><div class="separator" style="clear: both;">2 Tablespoons milk</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Chocolate Layer</i></b></div><div class="separator" style="clear: both;">2 cups semi-sweet milk chocolate chips</div><div class="separator" style="clear: both;">1 Tablespoon shortening</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>INSTRUCTIONS</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Brownies</i></b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Make your favorite homemade or boxed brownies. Follow directions and let cool completely.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Shortbread Truffle Layer</i></b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.</div><div class="separator" style="clear: both;">Gently press shortbread truffle evenly over cooled brownies.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Caramel Layer</i></b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.</div><div class="separator" style="clear: both;">Evenly pour over shortbread truffle layer.</div><div class="separator" style="clear: both;">Place in fridge to let it cool.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i><b>Chocolate Layer</b></i></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.</div><div class="separator" style="clear: both;">Evenly spread over the top of cooled caramel layer.</div><div class="separator" style="clear: both;">Let set up in fridge before cutting into. </div><div><br></div></div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-28665965168581004822014-08-08T13:39:00.001-04:002014-08-08T13:45:28.218-04:00Cake Batter CookiesAfter a long absence from baking something new (let's face it, a couple of weeks is a long time for me), it's time for a new goodie. And why not go with something that's been on my list for a while. <div><br></div><div>I had left over cake mix from when I made Cake Batter Ice Cream, so these cookies were perfect to make. And we were going to our friends house - perfect chance for our friends to be test tasters. I mean who wouldn't like cake batter in a cookie!? </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-mx4mT3vc_4M/U-UMo8AwEJI/AAAAAAAAByw/67k_s2eZBWU/s640/blogger-image-1111265402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-mx4mT3vc_4M/U-UMo8AwEJI/AAAAAAAAByw/67k_s2eZBWU/s640/blogger-image-1111265402.jpg"></a></div><br></div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">These were a huge hit with everyone. We went with a full batch and came home with maybe 10 cookies left. A true sign of a cookie hit. Thanks for being taste testers last night guys - another great night. </span></div><div><br></div><div><b><i>Tips:</i></b></div><div><br></div><div>If you want more of a cake flavor, make sure to use a yellow cake mix, otherwise a white cake mix works perfectly. </div><div><br></div><div>And a huge tip for adding in the sprinkles - add at the very end and don't over mix. You want the dough to look the same, like this.....</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-yrxSiUXu0NM/U-UMqanCmxI/AAAAAAAABy4/kYQX3YDZya4/s640/blogger-image-414280651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-yrxSiUXu0NM/U-UMqanCmxI/AAAAAAAABy4/kYQX3YDZya4/s640/blogger-image-414280651.jpg"></a></div><br></div><div> .....if you over mix it will turn grey...and that's not pretty. </div><div><br></div><div><br></div><div><div><b>Cake Batter Cookies </b></div><div>Makes 3 1/2 dozen cookies </div><div><br></div><div>Ingredients:</div><div><br></div><div>1 1/4 cup all-purpose flour</div><div>1 1/4 cup yellow or white boxed cake mix (yellow will give you a stronger cake like flavor)</div><div>1/2 teaspoon baking soda</div><div>Pinch of salt</div><div>3/4 cup butter, softened to room temperature</div><div>1/2 cup granulated sugar</div><div>1/2 cup light brown sugar</div><div>1 egg, at room temperature</div><div>2 teaspoons vanilla extract</div><div>2 cups chocolate chips </div><div>1 cup white chocolate chips</div><div>1/2 cup sprinkles or 2 packages of Wilton's Color Colorbursts Batter Bits </div><div><br></div><div><br></div><div>Directions:</div><div><br></div><div>In a large bowl, sift together flour, cake mix, and baking soda. Set aside.</div><div><br></div><div>Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed. DONT OVER MIX. If you find the dough changing to a grey color you've over mixed. </div><div><br></div><div>Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. </div><div><br></div><div>When ready to bake the cookies, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.</div><div><br></div><div>Using a 1 1/2" cookie scoop, scoop out dough onto prepared sheets. Keep a cup of warm water nearby to dip the scoop in when needed. </div><div><br></div><div>Bake the cookies for 8-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.</div><div><br></div><div>Allow the cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container for a week.</div></div><div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-33717253098535153022014-08-06T19:48:00.001-04:002014-08-06T19:48:19.899-04:00Jack Daniel's Marinated PorkThings here have been busy to say the least. And on top of things, I've been making a lot of dinners lately and not so many desserts. Dinners ranged from homemade French Dip Sandwiches (which were amazing - definitely making them again and will post a blog post about them), Chicken Pot Pie, French Onion Soup and a personal favorite that is flat out amazing, Jack Daniel's Pork. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-QD3I6Ri3zQY/U-K-vofVCYI/AAAAAAAAByY/-Minpxqe1tQ/s640/blogger-image-1806638063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-QD3I6Ri3zQY/U-K-vofVCYI/AAAAAAAAByY/-Minpxqe1tQ/s640/blogger-image-1806638063.jpg"></a></div><br></div><div>Oh yes - this meal is amazing. My parents have made this for years and one night I made it for BP and his dad. It went head to head with a pre-flavored pork loin and needless to say mine won. So when BP brought home another pork loin, I knew this was going to be made. </div><div><br></div><div>Sadly our grill died last year and we are still grill-less. Hopefully we will get one soon. I know BP is missing grilling in the summer big time. Look at how happy he was using my parents grill last summer.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-LrFgTh6W4IU/U-K-wVu-KUI/AAAAAAAAByg/8uhFhGdoIow/s640/blogger-image-214277931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-LrFgTh6W4IU/U-K-wVu-KUI/AAAAAAAAByg/8uhFhGdoIow/s640/blogger-image-214277931.jpg"></a></div><br></div><div>This meal is best on the grill, but just as amazing made in the oven. And this marinade works great for seafood, chicken and beef as well so you can mix it up if you don't want pork. It's so easy and tasty you will want this all year round. And how do I know it's that good? When BP turns and looks at me after dinner and lets me know that we can have this anytime I want to make it. I think he's liking me making dinner. </div><div><br></div><div><div><b>Jack Daniels Marinated Pork</b></div><div><br></div><div>1/4 cup Jack Daniels Whiskey</div><div>1/4 cup soy sauce</div><div>1/4 cup Dijon mustard</div><div>1/4 cup minced green onions (with tops)</div><div>1/4 cup brown sugar, firmly packed</div><div>1/2 tsp. salt (or to taste)</div><div>1/4 tsp. Worcestershire sauce</div><div>1/2 tsp. garlic powder (not salt)</div><div>1/4 tsp. black pepper</div><div><br></div><div>Blend all ingredients in small bowl. Place meat in a large Ziplock bag and pour marinade over meat. Mix up marinade all over meat and seal up the bag and place in fridge. Use as a marinade for shrimp, scallops, beef, chicken or pork.</div><div><br></div><div>Marinate seafood for 1 hour. Marinate beef, chicken or pork in refrigerator for 2-12 hours.</div><div><br></div><div>After marinating, reserve marinade. Stir in 1 tablespoon of cornstarch into cold marinade. In a saucepan, bring marinade to a boil then reduce heat and simmer for 15 minutes. </div><div><br></div><div>Use as a sauce for basting while cooking seafood or meat while it is being grilled or broiled.</div></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-18347692768633377722014-07-08T13:51:00.001-04:002014-07-08T13:51:27.879-04:00Mini Cake Batter Ice Cream PiesLast week was a busy one to say the least. Within the span of three days, both of my sisters got engaged. BP and I are thrilled for them. And I can't wait to call them family. I mean they really already are, but now it will be official. My sisters couldn't be with better men, and I couldn't be happier for them. <div><br></div><div>And on top of it, it was a holiday weekend! And what did we plan? Game night with some friends. We finally got to play Cards Against Humanity with some of our expansion packs....and did we ever laugh. One round left all of us laughing so hard we couldn't breathe, our stomachs were hurting and our faces were red. It will be tough to ever beat that round. </div><div><br></div><div>And of course because we were having people over, I made dessert. And at the suggestion of BP, dessert was individual sized. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-1f4kiqWBDjY/U7wvno2ThjI/AAAAAAAAByI/fJs2ftqb21g/s640/blogger-image--1264902243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-1f4kiqWBDjY/U7wvno2ThjI/AAAAAAAAByI/fJs2ftqb21g/s640/blogger-image--1264902243.jpg"></a></div><br></div><div>These were a huge hit. Everyone had a couple and took some on their way out as well. I mean who wouldn't want an individual mini pie/sundae?! These don't disappoint. So next time you're having people over, make these. </div><div><br></div><div><b>Mini Cake Batter Ice Cream Pies</b></div><div><b>Makes about 24</b></div><div><b><br></b></div><div>1 quart of your favorite ice cream, softened but not melted</div><div>Chocolate Chip Cookie Dough - store bought, homemade - doesn't matter</div><div>Whipped cream</div><div>Chocolate sauce</div><div><br></div><div><br></div><div><b>1.</b> Preheat oven to correct temperature. Spray cupcake tins with cooking spray; set aside. Make cookie dough according to directions. Place 1tbsp and a half of cookie dough in each hole and press dough evenly along bottom and up the sides. (Wet your fingers so dough doesn't stick). Bake until golden brown 8-10 minutes. Let cool completely. </div><div><br></div><div><b>2. </b>Let ice cream soften so it's easy to handle. Take cookie pies out of the tins and onto a cookie sheet or large tray lined with waxed paper or parchment paper. Fill pastry bag with ice cream and pipe ice cream into each cookie, filling up until just over the top. Freeze at least 3 hours to set.</div><div><br></div><div><b>3. </b>When ready to serve, take out of freezer and pipe a dollop of whipped cream on top of each mini pie and then drizzle chocolate sauce on top of each mini pie. (Let sit out for 5 minutes before you eat one).</div><div><br></div><div><br></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-49696341135405545912014-06-27T14:10:00.001-04:002014-06-27T14:10:17.775-04:00White Chocolate Chip Macadamia Nut CookiesIt's no secret that I'm not a fan of nuts in cookies or candy bars. Well anything dessert wise really. I love them on their own, but for some reason when they are in a dessert I can't stand it. Strange, I know. My sisters never failed to let me know that I was a weirdo for it. <div><br></div><div>BP and I were talking about his dads upcoming retirement and how I said I wanted to make him anything he wanted to celebrate it. (The lobsters I had shipped down from the Cape a couple weeks ago was also a nice surprise for them). We were throwing around ideas and these came up and immediately we both knew that I had to make them. </div><div><br></div><div>A couple of days pass and I get around to making them. So there we are, BP's dad and I watching the World Cup (USA vs. Germany) and I tell him about the cookies. What happens next was priceless. This is truly where BP gets this from. BP's dads eyes light up and he says 'I like those a lot'. He finishes eating lunch and looks at me again 'So those cookies are ready to eat?". I say yes and off he goes to get some. He comes back, eating one and a few more on his plate, telling me how great they are. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-9FNqClAxwg8/U62zh1u8qYI/AAAAAAAABxo/RDtWqCwKYdY/s640/blogger-image-1745659789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-9FNqClAxwg8/U62zh1u8qYI/AAAAAAAABxo/RDtWqCwKYdY/s640/blogger-image-1745659789.jpg"></a></div><br></div><div><br></div><div>He's a huge fan of macadamia nuts - and I have to admit, these cookies are the only acception to my no nuts in cookies rule. So rich and delicious. </div><div><br></div><div>BP makes it home and got to try a few as well - huge hit with him too. Absolutely on my list to make again. </div><div><br></div><div><div><b>White Chocolate Chip Macadamia Nut Cookies</b></div><div><b>Makes about 30 cookies </b></div><div><br></div><div>ingredients:</div><div>1 1/2 cups all purpose flour</div><div>1/2 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div>1/2 cup (1 stick) unsalted butter, room temperature</div><div>1/2 cup packed light brown sugar</div><div>1/3 cup granulated sugar</div><div>1 large egg</div><div>1 1/4 teaspoons vanilla extract</div><div>1 cup white chocolate chips</div><div>1 cup coarsely chopped salted macadamia nuts</div><div><br></div><div>directions:</div><div>1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.</div><div><br></div><div>2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.</div><div><br></div><div>3. In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract.</div><div><br></div><div>4. Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).</div><div><br></div><div>5. Using your 1 1/2" cookie scoop, evenly scoop dough onto prepared sheets. </div><div><br></div><div>6. Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet. Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.</div></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-29962797250176537552014-06-23T14:40:00.001-04:002014-06-23T14:40:30.990-04:00Milky Way Chocolate Chip CookiesAs you all know, my love for caramel runs deep. The Milky Way candy bar has always been one of my favorites. When Halloween rolled around I knew I was going to hit the jackpot with them. So many people would hand them out. I loved it, my sisters not so much. We would trade candy at the end of the night or the next day - I would give them all of my Snickers (still to this day I don't like Snickers or any candy with peanuts in it. Those two things should be separate in my mind.), and I would get all of their Milky Ways. Heaven. So needless to say when I saw these bad boys, I snatched that recipe up and made a few tweaks. <div><br></div><div>Some of our friends were having a BBQ and of course I was going to bake things for it. The hosts had requested some Slutty Brownies (in one of the best baking requests I've ever gotten) and I wanted to make something else just incase - always better to be over prepared than under prepared. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-PowJdRK5icw/U6h0m512EXI/AAAAAAAABxY/U_ywmc6uHFk/s640/blogger-image--122017776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-PowJdRK5icw/U6h0m512EXI/AAAAAAAABxY/U_ywmc6uHFk/s640/blogger-image--122017776.jpg"></a></div><br></div><div>Oh man - these guys are awesome. I have to admit, I ate way more cookie dough than I should of while making these....but so tasty. Next time I might use more Milky Ways in them since I felt like it wasn't enough, but the 12 mini ones I used did them justice. </div><div><br></div><div><b>Milky Way Chocolate Chip Cookies</b></div><div><b>Makes about 4 dozen </b></div><div><div style="font-weight: bold;"><br></div><div>2 sticks butter, softened</div><div>¾ Cup sugar</div><div>¾ Cup brown sugar</div><div>2 eggs</div><div>1 teaspoon vanilla</div><div>2 ¾ Cups flour</div><div>1 teaspoon baking soda</div><div>½ teaspoon salt</div><div>12 mini milky ways, coarsely chopped</div><div>2 cups semisweet chocolate chips</div><div>Instructions</div><div><br></div><div>1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats. In a large bowl cream the butter and sugars with a mixer. Beat in eggs and vanilla until well combined. In a separate bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients. Once combined, add the chopped milky ways and chocolate chips. Mix until combined. </div><div><br></div><div>2. Scoop cookies onto a lined baking sheet. Bake for 8-10 minutes. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.</div></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-73012962621546497452014-06-20T16:49:00.001-04:002014-06-20T16:49:09.416-04:00Ice Cream CakeChances are that if your birthday is in the summer, you get an ice cream cake for your birthday every year. My birthday is in the end of July and I'm pretty sure I actually only had real cake two or three times for my birthday. The rest of the time it's always been an ice cream cake. <div><br></div><div>Over the years my mom got adventurous with the cakes: Ben and Jerry's, Coldstone and Carvel. Carvel ones have always been my favorite. The icing and those chocolate crunchies in the middle - awesome. </div><div><br></div><div>I found out one of our friends wanted an ice cream cake for his birthday - and me being the baker of our group (and now official birthday cake maker of our group), knew that I was going to make my feat ever ice cream cake for him. Start to finish - bust out Izzy and make some ice cream, find out how to make the crunchies and assemble the cake. </div><div><br></div><div>Little did I know this was ridiculously easy. Now you don't have to make your own ice cream, your favorite store bought ones will work just as well. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-mVf7T0KTLYw/U6SePMU2IyI/AAAAAAAABw4/_Sk4fUUmeM0/s640/blogger-image-1675902503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-mVf7T0KTLYw/U6SePMU2IyI/AAAAAAAABw4/_Sk4fUUmeM0/s640/blogger-image-1675902503.jpg"></a></div><br></div><div>So because I went the extra mile (let's face it I have a lot of time on my hands since I'm still out of work), it took me three days from start to finish. But it was so worth it. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/--_Ux_HFovzE/U6SeQBupqVI/AAAAAAAABxA/iQciHxjiEAA/s640/blogger-image--484179604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/--_Ux_HFovzE/U6SeQBupqVI/AAAAAAAABxA/iQciHxjiEAA/s640/blogger-image--484179604.jpg"></a></div><br></div><div>Let's just say that it didn't last long between all of us. By the end the cake looked like it belonged at a murder scene. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-fVHXpVcEReI/U6SeQxY4bZI/AAAAAAAABxI/4lxWLnwfoKw/s640/blogger-image--602670534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-fVHXpVcEReI/U6SeQxY4bZI/AAAAAAAABxI/4lxWLnwfoKw/s640/blogger-image--602670534.jpg"></a></div><br></div><div>Delicious - and I'm sure I will be making these cakes again and again.</div><div><br></div><div><b>Ice Cream Cake</b></div><div><br></div><div><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 quarts of your favorite ice cream (1 or 2 flavors)<br style="box-sizing: border-box;">One box Oreo Cones or one container Oreo crumbs<br style="box-sizing: border-box;">One container Magic Shell (chocolate)<br style="box-sizing: border-box;">One container Cool whip<br style="box-sizing: border-box;">One 9" spring form pan with wax paper on the bottom</span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br style="box-sizing: border-box;">1. Freeze springform pan with wax paper over the bottom and sides of pan.</span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">Let 2 containers of one flavor melt a little bit.</span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Crush cones and mix with about 1/2 container of well shaken Magic Shell, should be wet, but not soaking wet. Feel free to taste.<br style="box-sizing: border-box;"><br style="box-sizing: border-box;">4. Take out springform pan and spread ice cream over the bottom half (if you have ice cream left over, feel free to eat it)<br style="box-sizing: border-box;">Add "crunchies" and press down on them. KEEP CRUNCHIES AT LEAST 1 CENTIMETER FROM THE EDGES. There needs to be some ice cream to ice cream contact.<br style="box-sizing: border-box;">Freeze a couple of hours. <br></span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Let 2 containers of the other flavor soften up a little bit (like the above).</span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Take the springform pan out and plop ice cream down on top of the bottom layer (you don't want to put it all in one space as you'll need to spread it out to cover it all evenly - if you plop it all down in the center, it tends to pull the cruchies up here & there).<br style="box-sizing: border-box;">Smooth out the top as best as possible with a long spatula (or bread knife).<br style="box-sizing: border-box;">Freeze overnight.</span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. Take out of the freezer and dip the whole springform pan in hot water very quickly (as much as you can dip without it coming over the top). This should melt the sides just enough to release the cake from the pan.<br style="box-sizing: border-box;"><br style="box-sizing: border-box;">8. Decorate with cool whip. Freeze a couple of hours or overnight. </span></p><p style="box-sizing: border-box; margin: 0px 0px 25px; padding: 0px; word-wrap: break-word;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When ready to serve, like any ice cream cake, let sit out for 15-20 minutes before you are ready to cut into it. </span></p></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0tag:blogger.com,1999:blog-4187407181572344819.post-56994434070383610672014-06-12T11:11:00.001-04:002014-06-12T11:11:08.696-04:00Easy Egg CasseroleBP and I have been on a breakfast kick lately. Baked French Toast, egg sandwiches and now this egg casserole. Saturday mornings here are awesome. <div><br></div><div>Now if you think you can't handle this or just don't have any breakfast skills at all, then this is for you. Trust me when I say that anyone can make this. And how good is it? I made it for a friends baby shower and 2 trays of it went within minutes. </div><div><br></div><div>Now if you aren't a fan of using breakfast sausage, then use whatever you want in this - it works amazing well with everything you put in it. I made ours with garlic, onion and ham. Delicious. BP loved it. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-xqL5_8ohEu8/U5nDBTWOdkI/AAAAAAAABwc/NOGZ0EMKEnE/s640/blogger-image--756085101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-xqL5_8ohEu8/U5nDBTWOdkI/AAAAAAAABwc/NOGZ0EMKEnE/s640/blogger-image--756085101.jpg"></a></div><br></div><div>So try it out this weekend....you won't be disappointed. Also a great meal to make with your kids. </div><div><br></div><div><b>Easy Egg Casserole </b></div><div>Makes one 13x9 pan</div><div><br></div><div><div>INGREDIENTS</div><div><br></div><div>1 pound breakfast sausage or whatever meats/vegetables you want to use </div><div>2 cups shredded mozzarella cheese</div><div>1 can refrigerated crescent dinner rolls (8 oz)</div><div>4 large eggs, beaten</div><div>3/4 cup milk</div><div>1/4 teaspoon salt</div><div>1/8 teaspoon black pepper</div><div><br></div><div><br></div><div>DIRECTIONS</div><div><br></div><div>1. Preheat oven to 425F. Crumble and cook sausage or meats/vegetables in skillet over medium heat until browned. Drain sausage. </div><div><br></div><div>2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. </div><div><br></div><div>3. Combine remaining ingredients in medium bowl until blended, pour over sausage. </div><div><br></div><div>4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.</div></div>CBhttp://www.blogger.com/profile/00333834267903902018noreply@blogger.com0