Nutella crepes

   I have a small problem when I am pregnant if I hear or see something that sounds yummy to eat  I CAN NOT stop thinking about it until I have it.  It is proving to be quite inconvenient and quite the increase in calories....  well I was looking through my Paris pictures from this fall and saw a picture I took of my husband eating a very messy crepe. I will not share that picture, well because it would be very mean, but it instantly got my crepe wheels turning and I HAD TO HAVE ONE!!!   So instead of jumping on the next 747 I thought I can make this here no problem.  I watched and ate so many being made there it is a a little embarrassing. The technique may seem tricky but after the first few you will be a pro.  You can watch a  youtube video to see someone demonstrating if you like
Recipe found at the recession cookbook

 Ingredients
SWEET CREPE BATTER

2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter

Makes about 20 crêpes
  Toppings 
I used Nutella,
banana
powedered sugar
  A friend I had over suggested using peanut butter too so we mixed that in  with the nutella. That was our favorite!!!

Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom.
 
Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.

To serve: Spread each crêpe with your desired topping: Nutella, banana, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin or you can roll it like carpet.  . Dust with powdered sugar and serve warm.

  
Crap now after writing this and seeing the pictures I have to go make them again.....

chocolate-peanut butter- sandwiches

  At church  I am a leader to the little girls who are 8-11 years old.  twice  a month we all get together and do fun activities....  Could there be anything cuter? I love these girls they are so fun!!!
   A few weeks ago we made treats to leave as surprise on someones door step.  We have over 20 girls so we try and do fun but simple ideas.  These treats were so simple even your smaller kids can help and they were well lets say really really good.   I made sure all the leftovers were taken away so  I would not be tempted.  But then  a cute little girl brought me a whole plate. My son is allergic to peanut butter.  So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick.   Any loving mom would do it, it was for my child.  Don't judge!
   These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.

  The best part is you do not even have to turn on your oven or go to the store I bet you have all the ingredients in your pantry.

  Ingredients
40 ritz crackers
1/2 cup creamy peanut butter
1 pound semi sweet chocolate chips

				Directions

Spread peanut butter onto one cracker and top with another cracker to make a sandwich. Repeat with all the crackers. Melt chocolate I use a double boiler or in a bowl in the microwave in small increments  if the chocolate seems too thick add 1T of oil . Dip each sandwich into chocolate with a fork, tapping excess back into the bowl. Place onto wax paper to cool. Allow to set. Store between layers of wax paper. These freeze very well.

You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.

peppermint bark popcorn

If you liked my peppermint bark  you will love it on popcorn.  This is a fun treat to fill goody bags for a class party or small neighbor gifts.  A little goes a long way,  It is so addictive and yummy and easy to make.

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract, or a few drops of peppermint oil

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

   Unwrap all the candy canes and just like for the bark I place them in a zip lock bag and hit it with my rolling pin or let me kids do it.  it is fun!

  Then in the microwave in one minute increments  melt your chocolate stirring often. It is safer to melt in a bowl over  boiling water make sure not to let the water touch your bowl.  I am sometimes too lazy.

  After chocolate is smooth. Pour in peppermint.   In large bowl pour crushed candy over popcorn then pour melted chocolate over as well and mix carefully.

 Then lay popcorn out on cookie sheet to let dry. Once dry break into seconds and put into bags and enjoy.   

 Note:  In the past I have drizzled dark chocolate over the top too.  It is really pretty I just forgot this year til too late.

   Recipe from Our Best Bites

brownie covered oreos

Updated: I have also made them again and I followed Missys advise and put more batter under the oreo before baking. They were wonderful we ate them all before I thought I should document they came out I only had one left.

Just to prove to you that not everything I make looks picture perfect here is one of my recent flops.  I attempted making  Brownie Covered Oreo's I saw over on Picky Palate. Jenny is a genius at creating concoctions, This looked wonderful!,  this one however did not work for me.  Totally my faulty not hers,  I could not get my brownie oreos out of the pan successfully. Maybe I had too little batter my Oreo's wouldn't stay together,  I drowned my pan with spray,  so they couldn't stick, but still did. I also did the knife trick.  I was as reading her comments and I guess many people had the same problem and it all has to do with the size of your muffin tin.  it is regular size, but  guess they all vary slightly.. Not mini tins*

  So here I hope you feel better we all have kitchen mishaps and not everything turned out perfect.  Just keep cooking!

ps they still tasted good. I was going to throw out the not so pretty ones and Rina my exchange student said her friends would eat them.She took them with her today and at lunch she opened the container and everyone swarmed her and gobbled up  20 of them before she even got one herself.  They fully approved and thought they were perfect!
  If you would like to try them I am sure you could have better luck than I did and like I said they tasted great! here is the recipe

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the mint ones (jenny used the red holiday)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2.  Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!  Enjoy
Makes entire package of Oreos
* TIP*   a cute friend of mine  Missy made  these last night for my cookie exchange party.  She figured out the problem was I did not have enough batter under the oreo.  she put a small spoon of batter down then dipped oreos and they came out like a dream.  Thanks Missy.  Yours were pretty and yummy!

Mint Chocolate Chip Cake Mix Cookies

   So I am totally suffering from  sugar induced zombie mode.  That is where I should be in a coma from all the sugar, but I just can't possibly be because I have way to much to do.  So instead I am feeling nauseous, tired and grouchy.  In fact my little 3 year old told me today, "Mommy if you keep getting so mad at me when I am naughty Santa won't bring you any presents this year!!!!"....  he is right... too bad he can't keep his own advice. My answer was well if you were not naughty I wouldn't get so mad.  Moral of the story I am grouchy because all I have done is baked and ate cookies for 2 weeks straight. I have probably made 20 dozen cookies,  but tomorrow I am on my last 5 dozen and then no more... at least for a week.
  That is a lot of cookies... so what have I been baking?  Here is one of my new favorites.  It is from Real Mom Kitchen  she is a pioneer of cooking blogs. I love hers.  I saw this recipe last week on the cookie exchange that I was part of on The girl who ate everything.  This recipe was posted on the day that I remembered I signed up to bring 3 dozen cookies to my church's live nativity that night (which was amazing)  I think they should do it every night until Christmas.  Anyways these cookies looked simple and delicious. A great combination.
   It is based in one of those box cake mix cookie recipes.  I used the Nestles mint and dark chocolate chip mix.   I LOVED them.  I whipped up these cookies so fast, then made another batch and froze them for part of my neighbor gifts.
 You could use Andes mints or those Hershey candy cane kisses cut up.  those are great, or anything you like as long as it is mint.  Mint and dark chocolate go hand in hand so nicely!

Mint Chocolate Chip Cake Mix Cookies

• 1 box Betty Crocker Dark Chocolate cake mix
• 2 Tbsp brown sugar
• 2 eggs
• 1/3 cup oil
• 2 Tbsp water
• 1 (10 oz) bag Nestle Dark Chocolate and Mint Morsels

1. In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.
2. Fold in the dark chocolate and mint morsels.
3. Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.

Double Delight Peanut Butter Cookies

Are you still searching for the perfect cookie to fill your plates at your next cookie exchange or neighbor gifts?  These would surly fit the bill.  These are worth 1 million dollars... Well kind of these cookies won  The Pillsbury cook off
2008 Grand Prize Winner:
Carolyn Gurtz, Gaithersburg, MD

Winning Recipe:
Double-Delight Peanut Butter Cookies (see recipe below)

Prize:
$1,000,000
 

 Pretty cool huh. I wouldn't mind that, there was some stiff competition though.  Making these won't make you  1 million dollars richer,but it is fun and they taste oh so good.

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

Double Delight Peanut Butter Cookies

INGREDIENTS:

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup JIF® Creamy Peanut Butter

1/2 cup powdered sugar

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

DIRECTIONS:

• Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
• In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
• Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
• Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Peppermint Chocolate Crinkles

On Thanksgiving my parents were home in Sacramento, California and I was here is Meridian Idaho...sad.  I always am sad not to be with my family for a holiday.  There is always such great food there and I feel like I am missing out ( I am also eating good food here too, but still).  Everyone passes around the phone and tells me about there dishes. One dish that stood out besides the turkey and stuffing was a cookie recipe a  great family friend Barbara brought for  dessert: Chocolate Crinkles.  So many people all told me about them. I surprisingly had never these cookies either. I was excited to make them.
   One of my rules is always make the dish the first time by the recipe then you can change things the second time I make it.   I made them regular... they were fantastic then I made a batch adding peppermint extract  to make them a little more festive. I love them both ways.  This would be a great cookie to bring to a cookie exchange this season.

Printer friendly recipe
    Ingredients

1 Half Stick of Butter (1/4 cup)

4 (1-ounce) squares unsweetened baking chocolate

2 t. peppermint extract

2 cups all-purpose flour

2 cups sugar

4  Eggs

2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Directions

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth (8 to 10 minutes). Cool completely (30 minutes).

Combine melted chocolate mixture,stir in peppermint extract, 1 cup flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour . Cover; refrigerate (2 hours).

Heat oven to 300°F. Shape dough into 1 1/2-inch balls. Roll in powdered sugar very generously. Place 2 inches apart onto greased cookie sheets. Bake for 13 to 16 minutes or until set. 

 

Leave on cookie sheet for two minutes then transfer to cooling rack.

 

Chilling the dough makes it much easier to mold into balls it can be really sticky if not very cold and hard.

   Also for better cracking put the cookies on the second from the top rack in the oven.

 recipe adapted from Land O'Lakes

my one weakness.....

Chocolate and peanut butter.  It really is  weakness of mine! Lately I have been watching this BBC show called Lark Rise to Candlewood. A series my family got me started on,  it is really good anyone else heard of it??  I am alone?    Anyways this postmistress lady in the show says after every pleasure she indulges in says, "This is my one weakness".  It is an excuse to indulge. I feel the same way so often....  If only peanut butter and chocolate were my only weakness, but they are a huge one for me and these are some of my favorites!!!!!

  I have been making these for years maybe a decade. I always experiment with different variations on the dough.  These seem to be my favorite.

Peanut Butter Blossoms
Makes about 3 dozen cookies
Ingredients
3/4 cup creamy peanut butter
1/2 cup butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Hershey’s Chocolate Kiss’s
Directions
1. Preheat the oven to 350 degrees.
2. Beat peanut butter and butter until well mixed, then beat in the two sugars until light. Add the egg, milk, and vanilla and beat until fluffy. Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.
3. Roll dough into 1/2 inch balls. Roll in granulated sugar and place on ungreased baking sheets. Bake for about 7 minutes and remove from oven.
4. Immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool a minute, then transfer to a wire rack to cool completely.
The cookies will keep for several days at room temperature in an airtight container.

Recipe adapted from The Comfort of Cooking

Peppermint- Chocolate Sandwich Cookies

Today I am being a guest blogger over at The Girl Who Ate Everything. Christy has a great blog, right now she is hosting the 12 days of Christmas cookies.  I am grateful to be a part of it. Click on over there and get some great holiday baking ideas and leave us both some cOmMeNt LoVe!!


    I have to admit I have a thing for peppermint.  I look forward to this time of the year for an excuse to have it in everything: my ice cream, cookies,  peppermint bark, popcorn, hot chocolate, anything I can think of.  When I saw these cookies it was like the angels in my head started singing (am I the only one who hears this?)  The buttery taste of sugar cookies, chocolate peppermint ganache and crushed candy canes... yum.  The best part is eating two cookies at once.  Believe me you do not feel as guilty eating a cookie sandwich, it's not the same as eating two cookies separately:)

   I saw Giada De Laurentiis make this recipe and she used pre made Pillsbury sugar cookie dough.  I was shocked, but thought I would give it a try.  You add a 1/4 cup flour, knead it in, roll it out and cut the cookies.  So it is semi-homemade.  I was a little put off by the store bought dough, but I was pleasantly surprised. I cooked some cookies regular and some with the kneaded in flour and it really did make a difference.  If you use the pre made dough do not beat yourself up.  There are so many things pulling us in different directions during the Holidays it is okay to have a little help.  But if you have time and want to make them extra special make them all from scratch. I love this recipe from our best bites for sugar cookies. 

Printer friendly recipe
Peppermint- chocolate sandwich cookies
Ingredients

    * 1 (16.5 ounce) tube refrigerated sugar cookie dough
    * 1/4 cup all-purpose flour plus extra for dusting
    * 2 cups semisweet chocolate chips, divided
    * 1/4 cup heavy cream
    * 1 teaspoon pure peppermint extract
    * 1 teaspoon vegetable oil
    * Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles;            * Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Pumpkin Bread Pudding

So I may have mentioned a time or two about Bobby Flay and Pioneer Woman Throwdown on Food network. I loved it.  So much fun.  On Saturday we had a family turkey soup party and I new this was perfect time to make this rich dessert.  We wouldn't be as full as thanksgiving and we could enjoy it more.  I was excited to make this recipe. I had never made or actually even tried bread pudding.  Did I mention that I might have a slight crush on Bobby Flay... :)  This just sweetened the deal. I know he doesn't care, but I am making his recipe!
The bread pudding was good, very rich, not a light dessert my any means, but wonderful for special occasions. I opted out of making the caramel sauce. I am sure it would have been great, but I felt like I had been cooking this dish all day with kids crying at my feet. I had had enough.  It was still great!

photo by Ree Drummond.  Ours was about two bites from gone when I remember to take a  photo.

 

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped
• 6 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons pure maple syrup
• 1 cup pure canned pumpkin puree
• 2 tablespoons bourbon
• Pumpkin Bread, toasted and cubed, recipe follows
• Vanilla Bean Creme Anglaise, recipe follows
• Spicy Caramel Apple Sauce, recipe follows
• Freshly whipped cream

Directions

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/4 cup vegetable oil
• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

• 2 cups half-and-half
• 1/2 vanilla bean, seeds scraped
• 5 large egg yolks
• 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

• 1 cup heavy cream
• 1/2 cup apple juice
• 1 star anise
• 1-inch piece fresh ginger, peeled and chopped
• 4 whole cloves
• 2 cinnamon sticks
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 tablespoon apple cider vinegar
• 1 tablespoon apple schnapps

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Triple chocolate cake balls

     These are seriously some of my favorite things to serve at parties, everyone grabs one because they are chocolate and look good, but then they take a bite and immediately are walking up asking how do you make this. That is a sure sign these are winners.
  Please learn from my experience and do not leave yourself alone in your house with a batch of these bite sized wonders. Before you know it they are gone,  then you might have to lie to your husband and say you brought a large, very large plate to the neighbors... and I don't wont you  lying to your husband now...:)

I first saw them almost two years ago from  Pioneer woman  when she was shown from bakerella. there are so many different things you can do with them, cake pops, cupcake bites, and cake balls.  I did the classic cake ball. 

 Ingredients
 Triple chocolate cake balls
1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can chocolate frosting (16 oz.)
1 package chocolate bark (regular or white chocolate) or melting chocolate, I prefer wafers
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can  frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)  Just keep mixing it will all combine.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave in 30 second increments on half power til smooth add a small amount of shortening of Veg. oil if needed. to thin out.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

  A fun thing about this recipe is it is so versatile any flavor frosting or cake mix combined would be so fun. I love cream cheese frosting with red velvet cake mix.  Or carrot cake with cream cheese frosting!!!!
  You have my permission to go nuts!  Experiment with lots of different options.  Let me know what your favorite is.
Make these at your next party and you will be the star I promise!!!

Double Layer Pumpkin Cheesecake

    Tonight I had the conversation with my sweet mother in law... what about turkey day? What are we making? Who is bringing what?... I have to admit I had not given it too much thought yet... A small panic hit me I told her I would get back to her tomorrow after church... I needed time to pray about it :)
   Now is research time. I began searching through all my bookmarked thanksgiving recipes and though my recipe box and found this gem. I have not made it for a few years but it is totally a keeper. So much better than plain pumpkin pie!! I know I was a downer on pumpkin pies a few weeks ago too, but they are just not my favorite. This still gives you the tradition pumpkin taste, but also a cheesecake richness as well.. You can not go wrong with cheesecake anything in my book. Make it now so you can convince your family this is one of the desserts hitting your table this Thanksgiving!!!

Printer friendly recipe
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup whipped cream
 

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream.

Recipe adapted from Allrecipes.com where it has 5 stars by almost 1200 votes!!! I told you it is good!

Caramel Apple Pie

 I am in California this week visiting my family with my kids.  it is crazy busy when we are here visiting everyone in just a few days. So that is my reason for not posting many new recipes while gone, but today is a great one and can be put to use very soon!!

With thanksgiving in just a few weeks if you are like me you are starting to think about what great things you will serve this year.  This is my new favorite apple pie you have got to give it a try.  when you do let me know what you think.

A few years ago at thanksgiving I was asked to do the pie.  Pies are not my thing I am not a baker...  My B-I-L Matt that is his job he does the rolls and pies every year and they are wonderful, but he was gone so that torch got passed to me.   I searched the internet for days looking for the perfect apple pie.  This one caught my eye from the food network it won the best apple pie award for the year 2003.  I thought that is exactly what I wanted.

 The pie was easy to make it did take some time but if you have made a pie before you know that all good pies do.

 

Ingredients

Printer friendly recipe

Recipe courtesy Marles Riessland

Pie Crust:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup plus 1 tablespoon butter flavored shortening, chilled
• 1/3 cup ice water
• 1 tablespoon vinegar
• 1 egg, beaten

Filling:

• 6 cups apples (Jonathan or Granny Smith)
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 4 tablespoons heavy cream
• 4 tablespoons butter

Streusel Topping:

• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon butter
• 2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Directions

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Filling:
Preheat oven to 450 degrees F.
Peel and slice apples. Sprinkle with lemon juice.

peeling the apples

Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples.

cooking

Turn into pie shell.

Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie.

topping on apples

Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar.

this was my first pie don't judge

Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

 

after done cooling slice and serve vanilla ice cream is great with it.  But lets face it what does ice cream not make better?

easy pumpkin spice cookies

Lately I have had  a hard time with all the sweets around me it will be like this through the end of the year.  Most of the will power and self control I have all year is thrown out the window.  Things I do not even really like I find myself eating because I think it should taste good...  The death of me recently has been the Halloween candy.  I bought a huge bag yesterday at coscto through it up very high in my pantry out of sight and out of reach with out a stool.  If the bag is closed I will not touch it.   BUT my skinny hallow leg husband searched it out yesterday opened the huge bag of chocolaty goodness and  put it right at eye level when you open the door.   So all day yesterday I kept finding myself in the pantry in the dark eating little "fun" sized chocolates. t is so bad..  So then I went and yelled at my husband for tempting me like that....Then made something sweet I could eat guilt free.
  So if you want something sweet this time of year with out all the guilt try these cookies.  They are only 1 Weight Watch point. I love to add dark chocolate chips which probably makes them more points, by that is okay too. I need my sanity and many times that equals dark chocolate :)  The best news is these are so easy to make.  Feeling like a cookie 15 minutes later start to finish you can eat one!!

 printer friendly recipe
 ingredients
1 box spice cake mix
1 can pure pumpkin (15oz. can)
1/2 cup chocolate chips (optional)
 
Directions
Preheat oven to 350. Spray cookie sheets with non- stick cooking spray.

In a large bowl mix together the cake mix and the canned pumpkin add chips if desired.

Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes.

Makes 48 cookies at 1 WW point per cookie.   Now enjoy and don't feel too guilty!


 You can actually spoon these into muffin tins and make pumpkin spice muffins  so easy!
recipe adapted from Allrecipes

Caramel Apple Cheesecake Bars...

Caramel Apple Cheesecake Bars...

   We are  full force in apple season now, we must take advantage of this wonderful time of the year... and eat as many as we can!!  I started making these about 2 years ago and whenever I do people go crazy over them and they are often requested for me to bring to parties.  They are sweet, rich, buttery, appley, gooey...  all things good.

I know it seems like there are a lot of steps, but they really are quite easy. oh yeah & so delicious! try 'em out & let me know what you think!


{caramel apple cheesecake bars}
Printer Friendly version
Ingredients
2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup good caramel topping



Streusel Topping


1 cup packed brown sugar

1 cup flour

1/2 cup old fashioned oats

1/2 cup butter, softened

1 egg white

 Instructions
In a medium bowl or food processor, mix flour brown sugar & butter. With a pastry cutter or fork, mix until crumbly. Using the back of a measuring cup, press into a foil lined & buttered 9x13 inch baking dish. Bake 350 degrees for 15-20 minutes or until light golden.


In a different bowl, using an electric mixer, cream together cream cheese & 1/2 cup sugar- beat until smooth. Beat in eggs & vanilla. Mix until all combined. Spread over hot crust.


In a small bowl, mix together 2 TBSP sugar, cinnamon & nutmeg. Stir it into sliced apples. Evenly layer sugared apples on top of cream cheese layer.


To make the streusel topping, mix together brown sugar, flour, oats & softened butter. Using a fork or pastry cutter again, mix until crumbly. Stir in egg whites until evenly mixed in. Spoon over apples. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

photo

Original recipe Paula Dean

Pumpkin Bars

 My good friend told me about these bars that she was making to take to friends but how she could not stop eating them and the pan would be gone soon. Anything that good is worth a try, right?  That is what I thought.   She was right they are wonderful!   A great pumpkin dessert to take with you to a Halloween party or even thanksgiving a  nice twist on  the  sometimes boring.... (gasp!!!) pumpkin pie.   Try it!!  It couldn't be easier

    
Printer Friendly Recipe
CRUST
1 package yellow cake mix - minus 1 cup to be set aside.
1/2 cup of melted butter
1 egg

blend and press into bottom of a 13x9 pan.

FILLING
1 (16 oz.) can of pumpkin
2 1/2 tsp. pumpkin pie spice
1/2 c. brown sugar
2 eggs
2/3 c. milk

stir together and pour over crust.
TOPPING
cup of reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter, softened
chopped nuts (optional)

Stir together reserved cake mix, sugar, cinnamon and butter; and crumble over top of filling.  Bake at 350 degrees for 40-50 min.  Cool.  Top with whipped cream.

  Sorry I do not have the original source of this recipe I searched, but I could not find it exactly, but who ever you are who made this beautiful concoction.  thank you!  I am standing and clapping for you right now... does that count?

Gourmet white chocolate cinnamon caramel apples

Years ago while visiting my cousin in Seattle she served us these apples from rocky mountain chocolate factory I could not get enough, but at $8 each and 3 times as much from stores like Williams and Sonoma and Harry and David that was too spendy for me.  So what is a creative and frugal girl to do… make them myself!!  I knew I could make them for much cheaper and be just as good, if not better because they were made with love . I experimented and figured out it was easy to do, It does take some time, but if you don’t have it there are short cuts to take.   Now they are a staple in our home very fall. 
This week for family night we made these to share with new neighbors who just moved in to welcome them and wish them a happy fall.. This is a classic fall treat that everyone enjoys! I hope you do too

Printer friendly recipe
Ingredients
12 large, tart apples (You can use red apples too but I like the contrast of the Granny smith with the sweets caramel and chocolate)
 Homemade caramel - or 2 bags Kraft caramels if you are short on time
2 bags white chocolate chips  1 T oil for thinning and it helps the chocolate set faster. ( I like a nicer brand like guittard, or white chocolate melting chocolate from a candy or baking supply store. Our Win-Co actually sells it is in bulk it is called white chocolate melty. it works great. I use about 1 and a half pounds.
1/2 cup sugar mixed cinnamon to taste usually about 1-2 teaspoons
 Popsicle/ craft sticks
 Cellophane bags for wrapping
Ribbon for tying and decorating
Any cute tags to attach

Caramel Recipe great for 2 dozen apples or dip some and save some yummy caramel for later
4 cups of sugar
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of unsalted butter
1 tsp. of Vanilla
2 cups of light corn syrup
Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, do not raise your temperature. The caramel will turn to a caramel color. Cook to a firm ball stage (Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.) or 240-245 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.
Tip1: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.
 Tip2:  once sugar has dissolved to syrup do not re introduce new sugar it will crystallize, keep the sides of your pan and utensils clean.

1. Wash and dry apples. Keep apples cold it works much better. I do an ice bath before then dry them off before dipping or just store in cold fridge beforehand
2. In a medium to large saucepan make caramel. , or melt caramel according to package directions l
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it. Let it drip drip drip then take a knife to scrap off the bottom so you do not have a a large foot of caramel when dried.
4. Place on parchment or wax paper that has been sprayed with cooking spray heavily or a great non stick cookie sheet sprayed with oil or smear butter.
5. Cool in the fridge until caramel is set up. 2-3 hours is best.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening oil veg, oil if the mixture is too thick.
7. Coat the apple with the chocolate. Again drip drip drip and then scrap excess off.
8. Sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. wrap up pretty and give them to unsuspecting neighbors, they will love you forever!
11. Save some for yourself and enjoy.  You deserve it, you are fabulous, yes you are!!
Happy Fall! 

Cute gift too, this is what we left on doorsteps!

strawberry shortcake with pineapple whip.

this recipe
I found this recipe on family favorite recipes the other day and decided I had to try it. It would be perfect this weekend for mothers day. I tried it last week on some friends who came into town. HE said "it is ok.... if you love Delicious Food!" haha
I have been snaking with strawberries this week with the left over whip. Give it a try.

Below are the original directions:
This is a great, light dessert. It is very summery and easy to take on picnics! If you are feeling REALLY lazy, just buy a pre-prepared angel food cake at your local grocery store and prepare the whip just before serving.

1 box angel food cake, prepared in bundt pan
1 pint heavy whipping cream
1 tsp vanilla
2 Tbsp. powdered sugar
1 (15oz) can crushed pineapple
1 small box vanilla pudding mix
strawberries, sliced (or any other fruit you like)

Prepare angel food cake. While cake is baking, whip heavy cream with electric mixer until peaks form. Add vanilla and sugar, then set aside. In a separate bowl, combine crushed pineapple with pudding powder. Stir well. Combine pineapple mixture with whipped cream using a large spoon or spatula until well mixed. You can either frost the entire cake with the pineapple whip or serve on individual plates, topping with the whip.. either way is great. Top with sliced strawberries or any other fresh fruit.

This is how I did it:
I really laughed when she said if you are really lazy you can buy prepared angel food cake. does anyone really make their own? I have done it before, but it too much work, I just buy them. Also I had opted not to do my own cream either. I am sure it would have been delish, but I used light cool whip instead. a little kinder to the waistline.
so my recipe was much simpler and healthier.
I also did not have crushed pineapple so I just took a can of pineapple slices and threw it in my food processor until it was the consistency of crushed. turned out great!
MY recipe
1 can Crushed pineapple
1 box vanilla instant pudding
8 oz cool whip.
Mix pineapple and pudding til mixed then fold in cool whip.

Very simple, put on top of angel food cake slices with sliced strawberries!!!
Easy spring dessert!!

Carrot cake

I made this Carrot cake last week for an early Easter get together with dans family. it was so yummy. You should make one for Easter too.

RECIPE INGREDIENTS
For the Carrot Cake:
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil

For the Cream Cheese Frosting: The original recipe was actually double this frosting. if you do a sheet cake this is plenty, but if you do a layer cake like I did then double it, you will have left overs though.
8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)


DIRECTIONS
FOR THE CAKE:
Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch or 2 9" cake pans with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

In food processor fitted with large shredding disk, shred carrots (you should have about
3 cups); transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 25-35 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.


FOR THE CREAM CHEESE FROSTING:
When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about
5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

I saw these made on the ultimate recipe showdown on food network and I thought they looks so go. I am not even a big doughnut person, but check it out!.

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

Recipe courtesy Jenny Flake

Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
40 min

Level:
Intermediate

Serves:
28 to 30 drop doughnuts, 1 1/2 inches round shape

Ingredients
3 large ripe bananas, cut into 1/2-inch slices
2 tablespoons cold butter, cubed
3 tablespoons light brown sugar

Vegetable oil, for frying
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup sour cream
1 egg
1 cup cinnamon chips (recommended: Hershey's)

Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Preheat oven to 400 degrees F.

Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar.
Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks
of bananas. Set aside.

Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.

In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the
heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon
chips into dry ingredients until just combined.

In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and
carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been
fried.

In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is
melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and
carefully transfer them to a large sheet of waxed paper to dry.