Double Chocolate Cake with Black Velvet Icing

Ingredients

for the cake:

3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened powder (not Dutch process)*
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

 

for the black velvet icing:

4 oz semi-sweet chocolate
a heaping 1/4 cup of confectioners’ sugar
3 eggs, well beaten
4 tablespoons butter, room temperature

 

 

 

Directions

1. Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

2. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

3. Meanwhile, make the icing: In a small saucepan over direct heat set on low, melt the chocolate. Stir in the confectioners’ sugar. Stir in the eggs — a flat bottomed whisk is good for this. (I use a whisk until the ingredients are blended and then switch to a heat-proof spatula.) Cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring or store in whatever vessel you wish.

4. Cool layers completely in pans on racks. (I removed mine after 10 minutes.) Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

5. If you are making a layer cake, spread icing over one cake layer. Top layer with other cake layer. Pour icing on top of top layer and with an off-set spatula (if you have one) spread it all over the sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. (I just keep mine at room temperature always…no space in the fridge.)

6. Enjoy!

Source 

Double Chocolate Cake with Black Velvet Icing

Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting

Makes 12-14 cupcakes

Ingredients

Cupcakes
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs plus 1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
3 1/2 tablespoons boiled cider
1/2 cup whole milk, at room temperature

Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

 

 

Directions

1. Preheat oven to 325 F. Line cupcake pan with paper liners.

2. In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, and salt until combined. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 5 minutes. Add the eggs and then the egg yolk, 1 at a time, and beat well after each addition. Mix in the vanilla extract. In a measuring cup, whisk the milk and boiled cider together. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk/cider combo in 2, beginning and ending with the dry ingredients and beating just until the batter is combined.

3. Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.

4. To make the frosting: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the confectioners’ sugar (stopping to scrape down the sides of the bowl once or twice) until completely incorporated. Add the cinnamon and vanilla and mix until combined.

5. To assemble the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Drizzle with additional boiled cider and/or garnish with a caramel square, if desired.

Read More

Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting

Belgian Speculoos Tiramisu Verrines

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses

Ingredients

2 eggs, separated
70g fine dark brown sugar
500g mascarpone
1 mug of strong, sweetened black coffee

 

400g almond speculoos biscuits (or almond thins)
300ml whipping cream, whipped
Seeds of 1 vanilla pod, or 2 tsps vanilla essence
4 tbsps sugar
Cocoa powder for dusting
Coffee beans for decorating

 

 

Directions

1. Whisk the sugar with the egg yolks until the colour goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture.

3. Grind up the biscuits and add half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that’s not too thick and not too thin.

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans.

Source

Belgian Speculoos Tiramisu Verrines

The Ultimate Cheesecake

INGREDIENTS:
Crust: 
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

 

 

DIRECTIONS:
To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Recipe Source: adapted from Tyler Florence

Source Here

The Ultimate Cheesecake

Pomegranate Christmas Cake

Igredients

Cake
1 cup milk
6 egg whites
1 tsp vanilla extract (clear if you have it)
2 1/4 cups all purpose flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter softened

Pomegranate syrup
1 16 oz. bottle (2 cups) pomegranate juice
1 cup granulated sugar

Frosting
4 cups confectioners’ sugar
2 sticks butter softened
16 oz. cream cheese
1 tsp vanilla
Arils from one fresh pomegranate *optional

 

 

 

Directions

Cake
1. Preheat oven to 350 degrees.

2. Grease 2 (I used 3) 9″ cake pans with vegetable shortening. Line with parchment and grease paper. Lightly flour the pans; set aside.

3.Combine milk, egg whites and vanilla extract in a small bowl. Whisk briefly and set aside. Combine flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with paddle attachment. Add softened butter and mix on low speed until the mixture has the appearance of wet sand.

4. Set aside 1/2 cup of the egg white/milk mixture. Pour the remaining egg white mixture into the flour mixture and beat for 2 minutes. Add the 1/2 cup of egg white/milk mixture and beat for 1 minute more. Do not over mix.

5. Divide batter evenly amongst pans. Bake for 30-35 minutes. Let cakes cool completely before adding syrup.

Pomegranate syrup
6. Combine juice and sugar in a medium saucepan. Heat on medium high until sugar has dissolved and mixture is bubbling. Reduce heat and simmer for 25 minutes, or until the mixture has become syrupy and thickened.

7. Let syrup cool slightly.

8. Using a pastry brush, coat cake tops with syrup and stack. Using the handle of a wooden spoon, poke holes in cake, making sure to push through all 2 (or 3) layers. Pour remaining syrup into the punched holes. Allow cake to stand for 15 minutes before frosting.

 

 

Frosting
9. Combine sugar and butter in the bowl of a stand mixer fitted with paddle attachment. Add cream cheese and vanilla. Mix until thick and thoroughly combined. Use immediately to frost cake. Garnish with arils if desired.

Notes: The pomegranate garnish is 1/3 cup ready made fondant mixed with red food coloring, then coated in red sanding sugar and plain granulated sugar. The leaves are made from green fondant also.
Over time, the syrup in the cake will darken to a purplish/red color. Still very pretty and yummy all the same.

Read More http://easy-cookbook-recipes.com/pomegranate-christmas-cake/

Pomegranate Christmas Cake

Peppermint Bark Cheesecake

Christmas time is when you bake with love and give with hugs and this dessert is well worth the time and effort, and oh so pretty too! Peppermint Bark Cheesecake is on my Christmas menu this year so I thought I’d share it with you today, just in time to gather the ingredients and wow your guests!

 

 

Process

1. Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them.
2. Grind up crackers in a blender or food processor if necessary. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and if you want, about an inch or two up the sides of a 10″ springform pan. Place in a preheated 350 degree (F) oven and bake for 10 minutes. Take out to cool. Turn off the oven.
3. In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth.
4. Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.

Read More

Peppermint Bark Cheesecake

Caramel App;e Cupcakes

INGREDIENTS

• 1 (18.25-ounce) package spice cake mix
• 2 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
• 35 caramels
• 1/4 cup evaporated milk or heavy cream (or regular milk)
• 1/2 cup chopped pecans
• 24 wooden craft sticks

 

 

 

INSTRUCTIONS

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.
2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.
3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It’s very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.
4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It’s best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Recipe Source

Caramel App;e Cupcakes

Hawaiian Carrot Cake With Coconut Icing

HAWAIIAN CARROT CAKE

• 1 cup (250 mL) chopped canned pineapple
• 4 cups (1 L) grated carrot
• 2 1/2 cups (625 ml) all-purpose flour
• 1 tbsp (15 mL) baking powder
• 2 tsp (10 mL) baking soda
• 1 tsp (5 mL) salt
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) nutmeg
• 1 cup (250 mL) butter, at room temperature
• 1 1/4 cups ( 300 mL) golden brown sugar
• 4 eggs
• 2 tsp (10 mL) vanilla
• 1/2 cup (125 mL) milk

 

 

COCONUT ICING

• 2 pkgs (250 g each) regular cream cheese, at room temperature
• 1 cup (250 mL) butter, at room temperature
• ¼ cup (50 mL) sour cream or natural yogurt
• 1 tsp (5 mL) vanilla
• 2½ cups (625 mL) sifted icing sugar
• 1 cup (250 mL) sweetened flaked coconut

DIRECTIONS

1. Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans.
2. Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.
3. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots.
4. Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.
5. Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing.
6. Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving.

 

NOTES:

1. If you find the coconut icing too runny, add small amounts of icing sugar until desired consistency is achieved.
2. For a quick and easy topping, you can toast flaked (sweetened or unsweetened) coconut on a baking sheet at 350° F for about 12 minutes, or until golden brown, and sprinkle on top of cake.
3. This cake cuts best with a very sharp, serrated knife.

Recipe Source

Hawaiian Carrot Cake With Coconut Icing

Condensed Milk Pound Cake

INGREDIENTS

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 cup sugar
• 2 vanilla bean, chopped or 1 tablespoon vanilla extract
• 1 cup or 2 sticks of unsalted butter, room temperature
• 1/2 teaspoon salt
• 3/4 cup sweetened condensed milk
• 3 large eggs
• Condensed milk, for garnish
• Chocolate syrup, for garnish

DIRECTIONS

1. Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside.
2. Sift the flour and baking powder together and set aside.
3. Put the sugar and the chopped vanilla bean (if you’re using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you’re not using a vanilla bean, place the sugar in the food processor.
4. Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you’re using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed.
5. Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. I baked mine for exactly 1 hour and I found it a tad over baked. Other bloggers who’ve made this cake have reported baking times from 60 to 80 minutes. Next time, I would test for doneness at the 50-minute mark. Cool cake completely in the pan.
6. To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

Source and photo credits

Condensed Milk Pound Cake

Mini Red Velvet Cheesecakes

Looking for refrigerated dessert? Then check out these mini red velvet cheesecakes that are garnished with chocolate curls.

Makes 16 servings.

INGREDIENTS

• 24 thin chocolate wafer cookies (from 9-oz package), crushed (1 1/4 cups)
• 3 tablespoons butter, melted
• 2 packages (8 oz each) plus 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened baking cocoa
• 2 teaspoons vanilla
• 2 tablespoons red food color
• 3 eggs
• 1/2 cup whipping cream
• 1 tablespoon granulated or powdered sugar
• Chocolate curls, if desired

 

 

DIRECTIONS

1. Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
3. Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4. In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.

TIPS

Storage: Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.

 

 

Making Chocolate Curls: Place a bar or block of chocolate on waxed paper. Make curls by pressing firmly against the chocolate and pulling a vegetable peeler toward you in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto cheesecake. Don’t have time to make chocolate curls? Sprinkle whipped cream with baking cocoa.

Source and photo credits

Mini Red Velvet Cheesecakes

Banana Mug Cake

INGREDIENTS

• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp baking powder
• 1/8 tsp cinnamon
• 1 pinch salt
• 1/2 overripe banana, mashed very well (scant 1/4 cup)
• 1 tbsp vegetable oil
• 1 tbsp applesauce
• 1 tbsp buttermilk
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1 recipe Quick Cream Cheese Frosting, recipe follows
• 1 Tbsp chopped pecans or walnuts, optional
• Banana slices, optional

 

 

 

DIRECTIONS

1. Prepare Simple Cream Cheese Frosting according to directions listed, set aside. In a large mug, whisk together flour, sugar, baking powder, cinnamon and salt.
2. Add in mashed banana, vegetable oil, applesauce, buttermilk, egg yolk and vanilla, stir mixture until well blended (being sure to mix in the flour at the bottom of the mug well). Cook mixture in the microwave on HIGH power for 2 1/2 – 3 minutes until done being careful not to overcook or your cake may be spongy.
3. Dollop with Simple Cream Cheese Frosting, sprinkle with optional nuts then garnish with optional banana slices. Enjoy warm (once mug cakes cool they aren’t quite as good).

 

SIMPLE CREAM CHEESE FROSTING

• 1 1/2 Tbsp Cream Cheese, softened in the microwave several seconds
• 4 Tbsp powdered sugar

In a small mixing bowl, using a fork, whisk together softened cream cheese and powdered sugar until smooth.

Full source and photos credit.

Banana Mug Cake

Pineapple Sheet Cake

PINEAPPLE SHEET CAKE

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 20 ounce can crushed pineapple
• 1 tsp. vanilla
• 1/2 cup nuts- I left out due to allergies

 

 

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

ICING

• 8 ounces cream cheese
• 4 T. butter
• 3 cups confectioners sugar
• 1 tsp. vanilla
• 1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Full source and photos credit.

Pineapple Sheet Cake

Chocolate Peanut Butter Pie

INGREDIENTS

Chocolate Crust

• 4 ounces semisweet chocolate, chopped (I use Ghirardelli)
• 4 tablespoons (½ stick) unsalted butter, cut into tablespoons
• 8 ounces Nabisco chocolate wafer cookies (about 32 cookies from a 9-ounce package), finely ground in a food processor (2 cups)

 

 

Peanut Butter Filling

• 8 ounces cream cheese, softened (1 small tub)
• 1 cup peanut butter (I use Skippy Natural)
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup well-chilled heavy cream

Chocolate Topping with Peanuts

• 4 ounces semisweet chocolate, chopped (such as Ghirardelli)
• ½ cup heavy cream
• ¼ cup salted roasted peanuts, chopped

DIRECTIONS

1. Make the chocolate crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with removable bottom.* (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on rack.
2. Meanwhile, make the peanut butter filling:In a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.
3. Make the chocolate topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edge of the pie. Chill uncovered in refrigerator for 3 more hours.
4. To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slightly cooler than room temperature.

Full source and photos credit.

Chocolate Peanut Butter Pie

Chocolate Grasshopper Cheesecake

Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!

INGREDIENTS

Crust

• 30 fudge mint cookies, crushed (about 1 3/4 cups)
• 2 tablespoons butter or margarine, melted

 

Filling

• 4 oz semisweet baking chocolate
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1/3 cup green crème de menthe liqueur*

Topping and Garnish, if desired

• Sweetened whipped cream
• Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

DIRECTIONS

1. Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
2. In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
4. Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
6. To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.

 

*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur. This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving. For easy cutting, dip your knife into hot water.

Full source and photos credit.

Chocolate Grasshopper Cheesecake

Coconut Pineapple Bread

INGREDIENTS

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, drained well

 

 

DIRECTIONS

1. Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
2. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
4. Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

About Sweet Pea’s Kitchen:
I am an elementary teacher living in Peoria, Illinois with my husband, Andrew, and our two dogs, Hemingway and Winston. I love to cook and entertain for family and friends. I hope you enjoy some of my recipes as much as we do! Bon appétit!

Full source and photos credit.

Coconut Pineapple Bread

Lemon Mascarpone Cheesecake

Ingredients

• 1 cup all purpose flour
• 1/3 cup powdered sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 teaspoon fine lemon zest (optional)

 

 

Directions

Line a 10″ springform pan with a circle of parchment paper and set aside.
In a food processor, combine the starch, flour, sugar, salt and butter and pulse until the mixture resembles a coarse meal. Pulse in the zest, if using and then pour into you prepared pan.

Press the crumbs into an even layer at the bottom of the pan to form the crust. Place in the freezer and then preheat your oven to 350°F with a rack in the lower third of the oven.

When the oven is hot pull the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack.

NOT SO HUMBLE CHEESECAKE

Ingredients

• 32 ounces cream cheese (at room temperature)
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons vanilla
• 1 tablespoon all purpose flour
• 1/2 cup sour cream (at room temperature)
• 4 large eggs (at room temperature)
• boiling water

 

Directions

1. Preheat your oven to 350°F with a rack set in the lower third of your oven.
2. In your stand mixer using the paddle attachment, beat the cream cheese for roughly 4 minutes on medium speed until smooth. Slowly pour the sugar into the cream cheese scraping down the sides of the bowl well. Add the vanilla and sour cream. Sift the flour into the mixture. Reduce your mixer’s speed to low and add the eggs one at a time, mixing until each one is just incorporated taking care not to over beat the mixture.
3. Pour the mixture into the pan with the crust. Set the pan on two large sheets of aluminum foil and smooth them up the sides of the pan, making it water tight. Set the cake into a deep roasting pan and place in the oven. Carefully pour boiling water into the roasting pan. About an inch of water works fine, but don’t pour above the lowest edge of your foil.
4. Bake for approximately 60-70 minutes until cake is set but center is still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for roughly 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake onto a wire rack to cool. Once the cake is room temperature chill for at least 4 hours, ideally overnight.
5. When the cake has chilled, spread roughly 1/2 a cup of mascarpone over the top of the cheesecake. If the mascarpone is stiff/sticky, bring it to room temperature before spreading. Then top the cheesecake with the following:

LEMON MASCARPONE CREAM

Ingredients

• 1 cup lemon curd (store bought or homemade)
• 1/2 cup mascarpone

Directions

Mix together until smooth and free of any lumps and then pour onto the cheesecake. Smooth the surface with an offset spatula and it is ready to serve.

Full source and photos credit

Lemon Mascarpone Cheesecake

Peanut Butter Protein Shake

 

 

My Peanut Butter Lover Protein Shake

• 1 scoop peanut butter protein powder (vanilla will also work)
• 1 TB natural peanut butter (I use PB2 for this recipe)
• 1 cup unsweetened vanilla almond milk
• 1/2 banana (preferably frozen)
• 3-5 ice cubes

Blend and enjoy! =)

Photo and Recipe Source

Peanut Butter Protein Shake

Cookies and Cream Cheesecakes

Source: original recipe by Martha Stewart; via Cookin’ and Kickin’

Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

 

 

Instructions:
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

 

 

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

Photo and Recipe Source

Cookies and Cream Cheesecakes

Pumpkin pie stuffed pumpkin muffins!

For the muffins:

1 cup whole wheat flour (I haven’t tried subbing a gf all-purpose mix, but I think it would work.)
3/4 cups unbleached all-purpose flour
1 tablespoon aluminum free baking powder
1/8 cup Stevia In the Raw or granulated sugar
1 1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
1 cup organic pumpkin puree
1/4 cup light brown sugar
2 tablespoons apple butter or applesauce
1/2 cup unsweetened vanilla almond milk (or milk of choice)
1/4 heaping cup vegetable or coconut oil

For the Filling:

3/4 cup organic pumpkin puree
1 tsp Stevia In the Raw or granulated sugar
1 tbsp light brown sugar
2 tablespoons apple butter or applesauce
1 tbsp vegetable or coconut oil
1/8 tsp sea salt

 

 

Directions for the Muffins: Preheat oven to 400 degrees F. Whisk flours, baking powder, stevia, pumpkin pie spice, cinnamon, cloves, and salt in a bowl. In a separate bowl, combine pumpkin puree, brown sugar, apple butter, almond milk, and coconut oil and stir until well incorporated. Gently fold the dry ingredients into the wet (I did this in thirds) stirring just until each third is combined. Do not over-mix! Using an ice cream scoop, scoop the batter into a muffin tin sprayed with non-stick spray and let rest while you make the filling.

 

 

Directions for the Filling: In a small bowl, combine pumpkin puree, stevia, brown sugar, apple butter, coconut oil, and salt and stir until well combined. Scoop about 2 tsp or so of the pie filling onto the top of each muffin. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely. Enjoy! (Yields around 12 muffins.)

Photo and Recipe Source

Pumpkin pie stuffed pumpkin muffins!

Slow Cooker Chicken Stew

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours

Yield: 4 servings

A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!

Ingredients

• 1 lb. boneless, skinless chicken breasts or thighs
• 1/4 tsp. poultry seasoning
• Salt and pepper
• 2 tblsp. flour
• 2 tblsp. oil
• 4 medium Yukon gold potatoes
• 2 stalks celery
• 4 medium carrots
• 1 medium yellow onion
• 1/4 cup fresh parsley
• 1 can cream of chicken soup
• 1 soup can water
• 1/2 tsp. dried thyme

 

 

Instructions

1. Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, salt, and pepper to taste. Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker.
2. Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken.
3. In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker.
4. Cover and cook on high for 4-5 hours. Serve with a side of biscuits.

 

 

Notes

Use Yukon gold potatoes. Their skin is so tender that no peeling is necessary.

Substitute fresh herbs for dried. Dried herbs are more potent, so when using fresh, use about three times more than dried.

Boneless, skinless thighs also work very well in this recipe. Use whatever you have on hand!

This recipe easily doubles to accommodate larger families.

Photo and Recipe Source

Slow Cooker Chicken Stew

Avocado Pasta Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: serves 4

 

Ingredients

• 16 oz (1lb) pasta
• 2 -3 large, ripe avocados
• 1 tsp Olive oil
• Juice of 1/2 lemon
• ½ medium onion, diced
• 2 garlic cloves
• Salt
• Freshly ground pepper
• 1/2 cup cilantro
• Pepitas for garnish

Instructions

1. Cook pasta according to package, drain and reserve ½ cup pasta water.
2. To make the sauce heat a small saucepan over medium heat and add olive oil.
3. When oil is heated add onion and garlic and cook until tender, about 3 minutes.
4. Add onion, garlic, half of cilantro, lemon juice and avocados to food processor or blender.
5. Process until smooth, add salt and pepper to taste. Add to warm pasta, stir to combine.
6. Add pasta water if needed. Garnish with cilantro and pepitas, serve.

Photo and Recipe Source


Avocado Pasta Sauce

Kale, White Bean, and Sweet Potato Soup

Ingredients

• 1/2 cup dried cannellini beans
• 2 sprigs fresh rosemary
• 1 small onion, cut into quarters
• 1 head garlic
• Salt
• 1/2 cup tubetti (small tube-shaped pasta)
• 1 tablespoons olive oil
• 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
• 1 sweet potato, peeled and cut into 1/2-inch cubes
• 1 bunch kale (3/4 pound)
• 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 1/2 teaspoon freshly ground black pepper

 

 

Directions

1. Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
2. Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
3. Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
4. Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
5. Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
6. Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.

Photo and Recipe Source

Kale, White Bean, and Sweet Potato Soup

Buffalo Balls

Ingredients:

For the meatballs:

1lb ground chicken or turkey

2 oz cream cheese, softened

2 eggs

2 Tbl chopped celery

3 Tbl crumbled blue cheese

1/2 tsp black pepper

For the sauce:

1/2 stick (4 oz) unsalted butter

1/2 cup Frank’s Red Hot

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!!  The Frank’s is super salty as is the blue cheese so trust me you don’t need to add more.  The mix will be sticky and gooey but that’s normal.  Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big.  Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  Meanwhile, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.

After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  Put back onto the cookie sheet and bake for another 12 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.  These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome!  And of course, you must serve with celery sticks to be authentic!

Photo and Recipe Source  

Buffalo Balls

Turrón de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time

Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It’s super-simple, sweet flavor is a special treat at Christmas time. Diana Bauman, of A Little Bit of Spain in Iowa. gives you this traditional Spanish treat.

Ingredients

• 1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
• 1 1/2 cups raw honey
• 3 egg whites

 

 

Photo and Recipe Source

Instructions

1. Roast the almonds at 375F for 10 minutes mixing them up halfway through.
2. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
3. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
4. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
5. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
6. Cool in the refrigerator for 2-3 hours before slicing. Buen provecho.

 

Turrón de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It"s super-simple, sweet flavor is a special treat at Christmas time

Creamy Orzo with Asparagus & Parmesan

Ingredients:

1 cup orzo

1 cup asparagus, cut into 1 inch pieces

1 tbsp butter or margarine

1/4 to 1/2 cup cream

1/4 cup grated parmesan cheese

Salt & Pepper, to taste

 

Directions:

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

 

After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

 

Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

 

Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

 

Season with salt and pepper.

 

Voila! You have a delicious side dish! Serve immediately.

Recipe Source

Creamy Orzo with Asparagus & Parmesan

Tortilla Pinwheel

* 1 cup (8 ounces) sour cream
* 1 package (8 ounces) cream cheese, softened
* 1 can (4-1/4 ounces) chopped ripe olives
* 1 can (4 ounces) chopped green chilies, well drained
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup chopped green onions
* Garlic powder to taste
* Seasoned salt to taste
* 5 flour tortillas (10 inches), room temperature
* Fresh parsley for garnish
* Salsa

 

 

Cold Appetizer Recipe Instructions

* In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.

* Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knifeworks best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Makes about 4 dozen tortilas..enjoy it !

Recipe Source

Tortilla Pinwheel

Oven Tacos

adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells

 

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Recipe Source

Oven Tacos

Bacon and cream cheese Stuffed Jalapeno Poppers

6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

 

Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

***Tips on seeding the jalapenos.

1) Wear gloves throughout the entire process, then remove right after so you don’t transfer to sink faucet, cabinet handles, etc.

2) I love my little lemon zester tool for seeding but a small melon baller works great too.

3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***

Recipe Source

Bacon and cream cheese Stuffed Jalapeno Poppers

German Potato Salad

Ingredients
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

 

 
Directions
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Recipe Source

German Potato Salad

The Best Pot Roast Ever!

This pot roast is so easy and yummy! It often graces our Sunday table. Made in a CrockPot.

 

 

 

What you need: 

• 2-5 pound pot roast (any kind) 
• 1 envelope ranch dressing (dried)
• 1 envelope Italian dressing
• 1 envelope brown gravy mix
• Potatoes and Carrots
• 1 to 1-1/2 cup water

What you do: 

1.  If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot.
2. Put Roast on top of vegatables.
3. Sprinkle all 3 spice envelopes on top.
4. Add the water.
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.

The Best Pot Roast Ever!

Chicken Pot Pie Cupcakes

Ingredients

• 2 cups of cooked chicken breasts diced
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of  dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 oz) cans Pillsbury biscuits

 

 

Directions

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Recipe Source

Chicken Pot Pie Cupcakes

Doughnut Muffins

Ingredients:

For the muffins:

• 1 3/4 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup oil
• 3/4 cup sugar
• 1 egg
• 3/4 cup milk

For the coating:

• 1/4 -1/2 cup butter, melted
• 1/3 cup sugar
• 1 tablespoon cinnamon

 

 

 

Directions:

1. Preheat oven to 350 degrees and grease a muffin tin.
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
4. Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
5. Shake muffins out of the muffin tin while the muffins are still hot.
6. Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Recipe Source

Doughnut Muffins

Chocolate Truffle Brownies

• 12 ounces semi-sweet, or bittersweet chocolate ( do not exceed 61% cacao), chopped and divided into half
• 11 tablespoons unsalted butter cut into 1″ cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all-purpose flour
• 1 cup walnuts, toasted, coarsely chopped
• 3/4 cup heavy whipping cream

 

 

Directions

1. Place the rack in the center of the oven, and preheat to 350 degrees F.
2. Line a 9x9x2-inch baking pan with foil, leaving an overhang. This will make it easy to lift your brownies out of the pan when it’s time to cut them. Spray the foil with non-stick vegetable oil spray.
3. Combine 6 ounces of the chocolate, and the butter in a medium microwave safe bowl. Start microwaving at 25 seconds, then stir, then 20 seconds and stir until the mixture is smooth and melted. Cool the chocolate mixture for 10 minutes.
4. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Then whisk in the chocolate mixture. Stir in flour, then chopped walnuts.
5. Pour the batter into the prepared pan. Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 26-28 minutes. Transfer pan to a cooling rack and let the brownies cool completely.
6. When brownies are cooled, bring the cream to a simmer in a small saucepan over medium heat. Place remaining chocolate in a medium bowl and pour the heated cream over the chocolate. Let it stand for 5 minutes then whisk until smooth.
7. Pour the chocolate ganache over the brownies in the pan and spread evenly to cover completely. A small off-set spatula works well for this.
8. Let stand at cool room temperature until topping is set, about 4 hours.
9. Using the overhang foil as an aid, lift the brownies from the pan and fold down the edges.
10. You can now cut the brownies into squares,  1″x 3″ bars, or into 1″x 1″ squares.

Recipe Source

Chocolate Truffle Brownies

Cinnamon Rolls (Parry Rolls)

Yield: 30 cinnamon rolls

My dad’s famous cinnamon roll recipe. They are the BEST ever!

ingredients:

2 pkg yeast, dissolved in 1 cup lukewarm water
6 T of shortening
1 cup sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
Softened butter
Brown sugar
Raisins
Cinnamon

For the frosting:
Butter
Vanilla
Powdered sugar
Milk

 

 

directions:

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.

2. Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth. Add in beaten eggs.

3. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.

4. Cover and let rise for 30 minutes. Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon. we never measure but be very generous.)

5. Roll into one long roll. To cut use a piece of string or floss.

6. Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.

7. Make the frosting. I am not sure on the amount! My dad just guesses! Whisk until you get the right consistency and frost the rolls! Frost the cooled cinnamon rolls generously!

Recipe Source

Cinnamon Rolls (Parry Rolls)

Traditional Popcorn Balls Recipe

• Prep/Total Time: 20 min.
• Yield: 20 Servings

Ingredients

• 7 quarts popped popcorn
• 1 cup sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• Food coloring, optional

 

 

Directions

• Place popcorn in a large baking pan; keep warm in a 200° oven.
• In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage).
• Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated.
• When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Yield: 20 servings.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe Source

Traditional Popcorn Balls Recipe

Ranch Chicken Strips Recipe

Ingredients:
8 boneless skinless chicken breasts (sliced into strips)
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) package hidden valley dry ranch dressing mix
1 cup milk
1 egg

 

 

 

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish.  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
Step 2: Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.

Step 3: Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.
(Makes 6 Servings)

Recipe Source

Ranch Chicken Strips Recipe

Vegan Carrot Muffins

(makes 10)

(Recipe inspired by Caroline Marie Dupont)

260g wholegrain spelt flour

110g rolled oats

2 tablespoons chia seeds

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

375ml (1 1/2 cups) freshly made carrot-ginger juice*

50ml olive oil

2 tablespoon tahini (recipe here)

 

1. Preheat oven to 180C and prepare a 12-cup muffin tin.

2. Mix all the dry ingredients together.

3. In a separate bowl, whisk together the juice, olive oil and tahini.

4. Fold the wet ingredients into the dry ingredients. Spoon the batter into the muffin cups and bake for 20-25 minutes or until a tester comes out clean. Leave to cool on a wire rack before serving.

Recipe Source

Vegan Carrot Muffins

Homemade Twix Bars

Ingredients:

• 1 cup salted butter, softened
• 1 cup powdered sugar
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2-1/2 cups caramel, cut into small chunks
• 3 Tbsp. heavy cream
• 3 cups chocolate chips
• 1 Tbsp. vegetable shortening (Optional)

 

Directions:

For the crust:

1. Preheat oven to 300 degree Fahrenheit.
2. Spray a 9×13 in pan with cooking spray, or line with parchment paper. Set aside.
3. In a medium-sized bowl, beat together the butter, sugar, and vanilla.
4. Add the flour – at first the mixture may seem dry, but will come together quickly.
5. Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.)
6. Prick the crust all over with a fork – this allows steam to escape so the crust will bake evenly with fewer bubbles.
7. Bake until lightly golden brown on top and edges – about 30-35 minuts.
8. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.

For the caramel layer:

1. Melt the caramel and cream in a small saucepan over low heat.
2. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.

For the chocolate layer:

1. Melt the chocolate in the microwave using ten second increments – stirring every time.
2. If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don’t use it for this very reason. )
3. Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
4. Return to the refrigerator (or freezer) until the chocolate is well set.
5. Cut and serve.

For some added fun, you could even cut the crust and caramel layer into bars and DIP them in the chocolate instead, to make them resemble the real Twix candy bar.

Recipe Source

Homemade Twix Bars

Green Tea Cream Puffs

Serves 6

 

• Choux paste:

• 8 tbsp. unsalted butter, at room temperature
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon sea salt
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• 1 cup all-purpose flour, sifted
• 5 large eggs
• egg wash: 1 yolk mixed with 1 tbs milk or cream

 

 

Green tea pastry cream:

• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons water
• 2 cups whole milk
• 1/4 teaspoon salt
• 1 1/2 tablespoons Matcha (green tea) powder
• 4 tablespoons cornstarch
• 1/2 cup + 2 tbsp sugar
• 2 large eggs
• 4 tbsp unsalted butter
• 1 cup heavy cream

 

Choux paste:

• In a medium saucepan, bring the butter, milk, water, salt, and sugar to a gentle boil. Remove from the heat and add the sifted flour and baking powder all at once. Stir energetically with a wooden spoon and return to the heat. Cook, stirring constantly, until a dough forms and the excess moisture evaporates, about 2 to 3 minutes.
• Transfer the mixture to the bowl of a Kitchenaid equipped with the paddle. Beat the mixture on medium for 15 seconds and start adding the eggs one by one. Mix until the dough (paste) is smooth and shiny.
• Spoon the batter into a pastry bag with a large round tip, pipe into mounds that are about 2 inches across onto a lightly greased baking sheet or a silpat. Leave about a 2-inch space between mounds. Brush the tops with egg wash and make them even with the back of a spoon or fork.
• Bake at 350°F for 30 to 35 minutes, until puffed and golden-brown.
• To finish: Dig a hole at the bottom with a chopstick. Fill another pastry bag with a small round tip with the green tea cream and pipe the cream inside the puffs. Dust with powdered sugar.

Green tea pastry cream:

• In a small dish, sprinkle the gelatin over the water to soften and set aside.
• Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil. Whisk in the green tea powder.
• Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.
• When the milk is just under a boil, add about 1/3 of the milk mixture into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard thickens and start bubbling, about 2 minutes.
• Remove from heat and immediately pour through a sieve into the bowl. Add the gelatin mixture and whisk until incorporated. Let cool for 10 minutes, stirring occasionally.
• Cut the butter into chunks. Whisk the butter into the pastry cream 1 tablespoon at a time. Cool the green tea cream completely.
• Whip the heavy cream to soft peaks. When the green tea cream is cold, gently fold the whipped cream into it until fully incorporated.
• Fill the puffs with the green tea cream (see above)

Recipe Source

Green Tea Cream Puffs

Apple Cider Caramel Cookies

Ingredients

1 cup unsalted butter, nearly melted
1 cup granulated sugar

1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs

1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

 

 

Instructions 

1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Recipe Source

Apple Cider Caramel Cookies

Red Velvet Brownies (Christmas Dessert)

1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt

 

 
Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Small-Batch Cream Cheese Frosting

1 (8-oz.) package cream cheese, softened
3 Tbsp butter, softened
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

Recipe Source

Red Velvet Brownies (Christmas Dessert)

Fried Pickles

1 large egg
3/4 cup milk
Pinch of cayenne
1 cup cornstarch, divided
1/2 cup yellow cornmeal
2 Tablespoons fresh dill, chopped
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon salt
36 dill pickle slices, cold
Canola oil
Ranch dressing for dipping

 

 

Beat egg, milk and a pinch of cayenne. Place 1/2 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with dill, paprika, salt and pepper.

Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375^o F canola oil until golden, about 3 minutes.

Drain on paper towels and serve with ranch dressing.

Recipe Source

Fried Pickles