Thank you to everyone that entered by Santa Barbara Chocolate giveaway! Those of you that submitted product ideas they sound fabulous and I can't wait to see if the boys at SBC take some of those suggestions and make them into reality! Also HUGE thank you to Santa Barbara Chocolate for sponsoring this giveaway. They've pretty much ruined my chocolate expectations for life now.
So now you're wondering, who won??
Well, take a look below. They are arranged in order of grand prize winner all the way down to third prize winner. I'll be in touch so Jason and Justin can get you your delicious chocolates. Congratulations Kristen, Jessie S., Tamara A., and Dina J.!!!
If you didn't win, don't fret, don't forget you can still get 10% off your order using my special code chrisseskitchen.
a Rafflecopter giveaway
Saturday, April 5, 2014
Monday, March 17, 2014
Santa Barbara Chocolate Review/Giveaway and Triple Chocolate Mousse Cake!
Happy Monday, fans! Oh my do I have an absolute TREAT for you today!
About a month ago I was contacted by a cool dude named Justin at Santa Barbara Chocolate Company. He had stumbled across one of my old blog posts featuring this Chocolate Nutella Fudge with Sea Salt and was wondering if I'd like to partner with them. There was the promise of free organically grown, ethically traded chocolates to be had. If you've been following me on facebook at all you'll know that I've been going dairy free for several months now because my little nursling son is sensitive. Chocolate is often off the menu because many brands contain milk or milk ingredients. My heart sunk at first because I thought "Why? Why NOW do these companies find me when I cannot taste their delicious products and want chocolate sooooo badly???". But then I went to their website and found that they offered many dairy free options! Score! So I shot an email back to Jason explaining my situation and asking that they please send at least one dairy-free option for me to personally try (and my husband Chris - the real sweets lover in this family anyway - could call dibs on whatever else they sent).
Let me just say that Justin is a real SoCal guy who was so much fun to "talk" to and Jason their Maitre Chocolatier BLEW ME AWAY with how fast and personalized he made my package. Not only was there a personal hand-written note but they sent me nearly TEN POUNDS of assorted chocolates to try. Each was even labeled "dairy free" where applicable!
So like kids at Christmas time Chris and I tasted each of the samples.
I started with the Hispaniola Rainforest Dark 60%. It was smooth and rich. The perfect balance of dark and a touch of sweet just like you'd expect from a high quality dark chocolate. It's a very classic dark chocolate so would be very versatile for baking, creating candies, or eating straight out of the bag. Having not had any chocolate in quite some time, it was pure bliss to eat and I knew it would be hard to beat...but there were still seven more samples to go!
Going a little bit darker I found myself trying the Peru Rio Tigre Extra Dark Chocolate 75% next. Visually it was a few shades darker than the previous sample and that's to be expected since there's 15% more cacao. My first taste impression was confusion because it was not as smooth as I'm used to and dare I say even a touch gritty. At first I thought perhaps it was just due to the higher cacao content but I have had dark chocolates as much as 90% cacao and not had the textural impact before. So I gave Justin and Jason a shout. It turns out that Jason designed the chocolate to be this way. The cocao solids (fibre in this case) are not ground as long so that they retain a higher percentage of cocao antioxidants. Sounds healthy to me!
Similarly, I'm not sure that I have ever tasted 100% Pure Cacao. Though I love dark and extra dark chocolates, these ultra dark unsweetened chocolate chunks were too bitter for my personal taste. As for Chris? Forget it! That kid LOVES all things sugar. Jason told me that they're wonderful for those on paleo diets or with low glycemic concerns such as diabetics because they contain no added sugar. He even enjoys them as a fondue or with a cup of hot green tea. I might try melting these down and adding dried fruit and nuts to create a chocolate bark. As an aside, Chris said he had a co-worker who gave their kid 100% pure cacao when they asked to try chocolate. As one would expect, it was not very palatable to a child and thus the parent's scheme to get the kid to not like chocolate worked ;).
The Belgian Dark 64% was good and I think would be excellent for candies but when compared to the rest of the dark chocolate samples, not particularly memorable.
The Manjo Rainforest Dark 66% woke my tastebuds right up! There was a subtle fruitiness to it which I wasn't expecting. You could tell that this was high quality stuff! I had to stop myself from eating the medallions straight from the package. I basically have been eating a chocolate medallion...or two...or three...of the Manjo everyday since receiving the package. It contains 100% cocoa butter so it's velvety smooth and ready to eat. I loved just popping them in my mouth and letting them slowly melt. Frankly I was a little bit sad that Jason and Justin only sent me a smaller sample of this variety. But now I know what I'll be buying to get my dairy-free chocolate fix!! It was my favorite sample by a hair (followed by the Hispaniola Rainforest Dark 60%).
The Belgian Milk Chocolate and Belgian White were taste tested by Chris alone since he is the only one in our family that can eat dairy right now. He happily snacked on them but couldn't really give me a detailed analysis other than that the Belgian Milk Chocolate was his favorite. Go figure since it has the least cacao (40%) of the chocolates we sampled and therefore is sweetest! When I used the Belgian White chocolate in my baking application, it was my father-in-law's favorite of the three layers.
After sampling everything I was left with the difficult decision of how to feature the high quality chocolate varieties. With Jason's guidance that the Peru Rio Tigre Extra Dark Chocolate 75% was designed with pastry applications in mind and in particular, flourless chocolate cakes, I knew exactly what I wanted to make because I remembered a cake which I bookmarked from years ago.
This Triple Chocolate Mousse Cake features three of Santa Barbara Chocolate's finest Couverture chocolates. I intentionally chose two different dark chocolates because the texture of the dark layers is different. The cake is more dense and could stand up to the heartier texture of the Peru Rio Tigre whereas I wanted the dark chocolate mousse layer to be silky smooth so used the Manjo Rainforest there.
While you could use any chocolate to create this cake I cannot stress that the quality of the chocolate you choose to use will impact your final product. In this case, why not give Santa Barbara Chocolate's high quality products a try? You won't regret buying from these guys and after trying their chocolates, you'll wonder how you ever thought those waxy, off-tasting chocolate chips and bars qualified as "chocolate". Plus, your conscious will rest easy knowing that many of the products are organically grown, fair-trade, and formulated with over 100 years of chocolate making experience.
Christine's Kitchen Chronicles readers get 10% off your total order by using the code: chrisseskitchen or enter the Rafflecopter contest at the bottom of this post to win up to NINE POUNDS of your own! There are four different winners in this contest so be sure to be in it to win!
Triple Chocolate Mousse Cake
Ingredients
For the bottom layer
a Rafflecopter giveaway
Disclaimer: Santa Barbara Chocolate Company graciously offered to sponsor this giveaway. I received complimentary samples of chocolate to try and review. All words and opinions are my own.
About a month ago I was contacted by a cool dude named Justin at Santa Barbara Chocolate Company. He had stumbled across one of my old blog posts featuring this Chocolate Nutella Fudge with Sea Salt and was wondering if I'd like to partner with them. There was the promise of free organically grown, ethically traded chocolates to be had. If you've been following me on facebook at all you'll know that I've been going dairy free for several months now because my little nursling son is sensitive. Chocolate is often off the menu because many brands contain milk or milk ingredients. My heart sunk at first because I thought "Why? Why NOW do these companies find me when I cannot taste their delicious products and want chocolate sooooo badly???". But then I went to their website and found that they offered many dairy free options! Score! So I shot an email back to Jason explaining my situation and asking that they please send at least one dairy-free option for me to personally try (and my husband Chris - the real sweets lover in this family anyway - could call dibs on whatever else they sent).
Let me just say that Justin is a real SoCal guy who was so much fun to "talk" to and Jason their Maitre Chocolatier BLEW ME AWAY with how fast and personalized he made my package. Not only was there a personal hand-written note but they sent me nearly TEN POUNDS of assorted chocolates to try. Each was even labeled "dairy free" where applicable!
So like kids at Christmas time Chris and I tasted each of the samples.
I started with the Hispaniola Rainforest Dark 60%. It was smooth and rich. The perfect balance of dark and a touch of sweet just like you'd expect from a high quality dark chocolate. It's a very classic dark chocolate so would be very versatile for baking, creating candies, or eating straight out of the bag. Having not had any chocolate in quite some time, it was pure bliss to eat and I knew it would be hard to beat...but there were still seven more samples to go!
Going a little bit darker I found myself trying the Peru Rio Tigre Extra Dark Chocolate 75% next. Visually it was a few shades darker than the previous sample and that's to be expected since there's 15% more cacao. My first taste impression was confusion because it was not as smooth as I'm used to and dare I say even a touch gritty. At first I thought perhaps it was just due to the higher cacao content but I have had dark chocolates as much as 90% cacao and not had the textural impact before. So I gave Justin and Jason a shout. It turns out that Jason designed the chocolate to be this way. The cocao solids (fibre in this case) are not ground as long so that they retain a higher percentage of cocao antioxidants. Sounds healthy to me!
 |
| Santa Barbara Chocolates from Left to Right: Belgian White, Belgian Milk, Manjo Rainforest Dark, Belgian Dark, 100% Pure Cacao, 100% Pure Cacao Organic |
Similarly, I'm not sure that I have ever tasted 100% Pure Cacao. Though I love dark and extra dark chocolates, these ultra dark unsweetened chocolate chunks were too bitter for my personal taste. As for Chris? Forget it! That kid LOVES all things sugar. Jason told me that they're wonderful for those on paleo diets or with low glycemic concerns such as diabetics because they contain no added sugar. He even enjoys them as a fondue or with a cup of hot green tea. I might try melting these down and adding dried fruit and nuts to create a chocolate bark. As an aside, Chris said he had a co-worker who gave their kid 100% pure cacao when they asked to try chocolate. As one would expect, it was not very palatable to a child and thus the parent's scheme to get the kid to not like chocolate worked ;).
The Belgian Dark 64% was good and I think would be excellent for candies but when compared to the rest of the dark chocolate samples, not particularly memorable.
The Manjo Rainforest Dark 66% woke my tastebuds right up! There was a subtle fruitiness to it which I wasn't expecting. You could tell that this was high quality stuff! I had to stop myself from eating the medallions straight from the package. I basically have been eating a chocolate medallion...or two...or three...of the Manjo everyday since receiving the package. It contains 100% cocoa butter so it's velvety smooth and ready to eat. I loved just popping them in my mouth and letting them slowly melt. Frankly I was a little bit sad that Jason and Justin only sent me a smaller sample of this variety. But now I know what I'll be buying to get my dairy-free chocolate fix!! It was my favorite sample by a hair (followed by the Hispaniola Rainforest Dark 60%).
The Belgian Milk Chocolate and Belgian White were taste tested by Chris alone since he is the only one in our family that can eat dairy right now. He happily snacked on them but couldn't really give me a detailed analysis other than that the Belgian Milk Chocolate was his favorite. Go figure since it has the least cacao (40%) of the chocolates we sampled and therefore is sweetest! When I used the Belgian White chocolate in my baking application, it was my father-in-law's favorite of the three layers.
After sampling everything I was left with the difficult decision of how to feature the high quality chocolate varieties. With Jason's guidance that the Peru Rio Tigre Extra Dark Chocolate 75% was designed with pastry applications in mind and in particular, flourless chocolate cakes, I knew exactly what I wanted to make because I remembered a cake which I bookmarked from years ago.
This Triple Chocolate Mousse Cake features three of Santa Barbara Chocolate's finest Couverture chocolates. I intentionally chose two different dark chocolates because the texture of the dark layers is different. The cake is more dense and could stand up to the heartier texture of the Peru Rio Tigre whereas I wanted the dark chocolate mousse layer to be silky smooth so used the Manjo Rainforest there.
While you could use any chocolate to create this cake I cannot stress that the quality of the chocolate you choose to use will impact your final product. In this case, why not give Santa Barbara Chocolate's high quality products a try? You won't regret buying from these guys and after trying their chocolates, you'll wonder how you ever thought those waxy, off-tasting chocolate chips and bars qualified as "chocolate". Plus, your conscious will rest easy knowing that many of the products are organically grown, fair-trade, and formulated with over 100 years of chocolate making experience.
Christine's Kitchen Chronicles readers get 10% off your total order by using the code: chrisseskitchen or enter the Rafflecopter contest at the bottom of this post to win up to NINE POUNDS of your own! There are four different winners in this contest so be sure to be in it to win!
Triple Chocolate Mousse Cake
Ingredients
For the bottom layer
- 6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
- 7 oz. bittersweet chocolate, finely chopped (recommend Santa Barbara Chocolate Peru Rio Tigre Extra Dark Chocolate 75%)
- ¾ tsp. instant espresso powder
- 1½ tsp. vanilla extract
- 4 large eggs, separated then allow whites to come to room temperature
- Pinch of salt
- 1/3 cup light brown sugar, packed
- 2 tbsp. cocoa powder, preferably Dutch-processed
- 5 tbsp. hot water
- 7 oz. bittersweet chocolate, finely chopped (recommend Santa Barbara Hispaniola Rainforest Dark 60%)
- 1½ cups heavy cream
- 1 tbsp. granulated sugar
- Pinch of salt
- ¾ tsp. powdered gelatin
- 1 tbsp. water
- 6 oz. white chocolate, finely chopped (recommend Santa Barbara Chocolate Belgian White)
- 1½ cups heavy cream
- 1 can of Pirouette chocolate hazelnut rolled wafer cookies, cut into thirds (there will be some leftover)
- 4 oz bittersweet chocolate, finely chopped (recommend Santa Barbara Chocolate Manjo Rainforest Dark 60%)
- 1/3 cup heavy cream
- To make the bottom layer: Butter the bottom and sides of a 9-inch springform pan. Preheat oven to 325˚ F. In a large glass bowl set over simmer water, combine the butter, chocolate, and espresso powder. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Add half of the brown sugar and beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Whisk in one-third of the beaten egg whites to the chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining egg whites until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
- To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a glass bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
- In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
- To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
- In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in one-third of the whipped cream to the white chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator (leaving uncovered) and chill until set, at least 2½ hours.
- To decorate, press cut cookie pieces around the edge of the cake. Bring 1/3 cup of cream to a boil in a small sauce pan. Pour hot cream mixture over the chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Allow the ganache to cool until it is spoonable and can hold its texture. Transfer to a piping bag and decorate the top of the cake as desired. I decorated mine with a cornelli lace pattern using a Wilton #2 Round Tip. If desired, garnish top of cake with additional cookies.
a Rafflecopter giveaway
Disclaimer: Santa Barbara Chocolate Company graciously offered to sponsor this giveaway. I received complimentary samples of chocolate to try and review. All words and opinions are my own.
Thursday, February 6, 2014
Vanilla Cookies with Nutella Filling
I missed World Nutella Day yesterday. Doh!
I also have had this recipe saved since *2012* specifically to post on the next World Nutella Day. But dang, apparently I need a reminder on my phone or something to help me remember when it comes around each year! So instead of making you wait yet another year for sharing this recipe, I'm sharing it a day late. Because better late than never, right?
Brace yourself for surprise smooth nutella goodness enveloped in a vanilla cookie...yum!
Vanilla Cookies with Nutella Filling
Ingredients
Source: Slightly modified from Inquiring Chef
I also have had this recipe saved since *2012* specifically to post on the next World Nutella Day. But dang, apparently I need a reminder on my phone or something to help me remember when it comes around each year! So instead of making you wait yet another year for sharing this recipe, I'm sharing it a day late. Because better late than never, right?
Brace yourself for surprise smooth nutella goodness enveloped in a vanilla cookie...yum!
Vanilla Cookies with Nutella Filling
Ingredients
- ½ cup (220g) nutella (I used homemade nutella!)
- 10 Tbsp. (140g) unsalted butter, softened
- 1 cup (220g) granulated sugar
- 1 large egg
- ½ tsp. vanilla extract
- 2 cup (250g) all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
Directions
- Line a small baking sheet with wax paper or silicone baking mat.
- Transfer the nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper or baking mat into 24 evenly-sized chips. Place the baking sheet in the freezer until the nutella is firm, about 30 minutes.
- Preheat the oven to 350 F. Grease a baking sheet with butter, cooking spray, or line with another silicone baking mat.
- Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well. Add the flour, baking soda, and salt and stir with a spoon until fully incorporated. Divide the dough into 24 even balls and flatten each into a disk.
- Remove the frozen nutella chips from the freezer. Working quickly, press each chip into one ball of dough and roll the dough into a ball around the nutella. Place the cookie dough balls 3 inches apart on the prepared baking sheet.
- Bake, just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end – do NOT overbake these). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Source: Slightly modified from Inquiring Chef
Wednesday, January 29, 2014
Pepperoni Pizza Sliders
Superbowl weekend is coming up. Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.
For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick. Same goes for the uber delicious Hawaian roll ham and cheese sliders. There's something about mini sammies, melted cheese, and butter that makes for happy people. Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being. It's sure to be a hit with your guests!
More Superbowl food ideas:
Pepperoni Pizza Sliders
Ingredients
For the sandwiches
For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick. Same goes for the uber delicious Hawaian roll ham and cheese sliders. There's something about mini sammies, melted cheese, and butter that makes for happy people. Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being. It's sure to be a hit with your guests!
More Superbowl food ideas:
And umm...go...well...yeah. I don't even know who's playing this year so guess I'm not rooting for anybody in particular!
Ingredients
For the sandwiches
- 3/4 cup pizza sauce
- 12 Hawaiian rolls
- 48 slices large deli pepperoni (or 1 lb pepperoni slices)
- 1 cup shredded mozzarella cheese
- Sliced onions, green peppers, olives (optional)
- 4 tablespoons unsalted butter, melted
- 1/2 tablespoons onion powder
- 1/2 tablespoons garlic powder
- 1/2 tablespoons Italian seasoning
- A few dashes Worcestershire sauce
- Preheat the oven to 350 degrees.
- Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies. Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other.
- In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake.
- Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Monday, January 20, 2014
SRC: S'mores Bites (Dairy-Free/Vegan)
It's a somewhat sad day for me because this is my last Secret Recipe Club. After being a part of this group for a few years now I've decided that I needed to step away from it all. I simply don't have the time to dedicate to creating things on a set schedule and commenting on others' posts like I used to.
For my final assignment I am honored to have my fellow Cincinnati blogging friend Desi of SteakNPotatoesKindaGurl. We "met" through this club. Though we live in the same city, we have never actually met in person. She did, however, contribute a beautiful guest post of Grilled Filet with Bourbon Butter to my blog when I was on vacation. If I learned anything about Desi it's that the girl LOVES bacon. So when I went to choosing a recipe, I thought I'd make something with bacon in it. Then I took a completely different direction when I saw her post for one of her other loves...s'mores. I considered throwing some bacon crumbles in with the chocolate center and/or on top as a garnish as a tribute but tried to stay true to the recipe ;).
Many of you know that I've gone dairy-free for my son who is nursing and I suspect to be sensitive to it. Since I could customized the cookies, I made mine dairy-free while using regular Hershey milk-chocolate for my husband's cookies. I tried to make some substitutions of coconut oil instead of butter and dark chocolate instead of milk to keep it dairy-free (and vegan for that matter!). Finding graham cracker crumbs that were dairy-free was also surprisingly challenging. I usually buy store brand to save a few bucks but the store brand and most national brands for that matter had dairy in them. Boo! The only dairy-free graham crackers I could find were Nabisco Honey Maid.
The taste was awesome. I actually loved the not-so-subtle coconut flavor. It kind of reminded me of my favorite Girl Scout Cookie, samoas...which, I also can't eat right now. Sad face. The only problem was that my cookie crust was too crumbly and totally didn't hold together right on removal. I'm not sure if substituting my coconut oil 1:1 for butter was the issue or if I just didn't bake it long enough. Still experimenting with this whole dairy-free baking thing. The fact that my cookie crumbled didn't stop me from enjoying these little s'mores bites straight out of the pan with a spoon ;). Don't judge.
As I say goodbye to my SRC friends I want to thank you all for being awesome and for helping me to discover your wondering blogs. And of course a special shout out to our hostess, Debbi. I hope that you all will continue to follow me even as I leave the club...and probably post less frequently.
On an unrelated note...have you entered my Wildtree giveaway??
S'mores Bites (Dairy-Free/Vegan)
Ingredients
For my final assignment I am honored to have my fellow Cincinnati blogging friend Desi of SteakNPotatoesKindaGurl. We "met" through this club. Though we live in the same city, we have never actually met in person. She did, however, contribute a beautiful guest post of Grilled Filet with Bourbon Butter to my blog when I was on vacation. If I learned anything about Desi it's that the girl LOVES bacon. So when I went to choosing a recipe, I thought I'd make something with bacon in it. Then I took a completely different direction when I saw her post for one of her other loves...s'mores. I considered throwing some bacon crumbles in with the chocolate center and/or on top as a garnish as a tribute but tried to stay true to the recipe ;).
Many of you know that I've gone dairy-free for my son who is nursing and I suspect to be sensitive to it. Since I could customized the cookies, I made mine dairy-free while using regular Hershey milk-chocolate for my husband's cookies. I tried to make some substitutions of coconut oil instead of butter and dark chocolate instead of milk to keep it dairy-free (and vegan for that matter!). Finding graham cracker crumbs that were dairy-free was also surprisingly challenging. I usually buy store brand to save a few bucks but the store brand and most national brands for that matter had dairy in them. Boo! The only dairy-free graham crackers I could find were Nabisco Honey Maid.
The taste was awesome. I actually loved the not-so-subtle coconut flavor. It kind of reminded me of my favorite Girl Scout Cookie, samoas...which, I also can't eat right now. Sad face. The only problem was that my cookie crust was too crumbly and totally didn't hold together right on removal. I'm not sure if substituting my coconut oil 1:1 for butter was the issue or if I just didn't bake it long enough. Still experimenting with this whole dairy-free baking thing. The fact that my cookie crumbled didn't stop me from enjoying these little s'mores bites straight out of the pan with a spoon ;). Don't judge.
As I say goodbye to my SRC friends I want to thank you all for being awesome and for helping me to discover your wondering blogs. And of course a special shout out to our hostess, Debbi. I hope that you all will continue to follow me even as I leave the club...and probably post less frequently.
On an unrelated note...have you entered my Wildtree giveaway??
S'mores Bites (Dairy-Free/Vegan)
Ingredients
- 7 whole graham crackers or 1 cup graham cracker crumbs (Nabisco Honey Maid are dairy-free)
- 1/4 cup granulated sugar
- 6 tablespoons coconut oil, melted (use butter if you don't care about it being vegan/dairy-free)
- 4 dark chocolate candy bars, divided (I used Lindt Excellence 85% Cacao Bars for my dairy-free ones and regular Hershey's Milk Chocolate Bars for the hubby)
- 12 large marshmallows, cut in half crosswise with kitchen scissors (Dandies brand are vegan)
Directions
- Preheat oven to 350°F.
- If using whole graham crackers, place inside a ziplock bag and then crush with a rolling pin. Combine graham cracker crumbs, sugar, and melted coconut oil into a bowl.
- Divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups.
- Bake for 4-5 minutes or until edges are bubbling.
- Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half.
- Remove pan from oven; place 2 rectangle halves into each cup. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. If desired, flip on the broiler to lightly toast the tops. Watch them carefully because they burn quickly!
- Using remaining candy bars, break into rectangles and top each marshmallow with a piece of chocolate.
- Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Source: Modified from SteakNPotatoesKindaGurl
Tuesday, January 7, 2014
Best of 2013: Blogger's Choice
Each year I do not only a Reader's Choice post but also a Blogger's Choice because sometimes I feel like there are some hidden gems that should not be missed! To see previous year's Best of Lists, click on the Recap tag!
4. Bourbon Street Chicken. Not at all authentic Chinese food and doesn't contain any bourbon but gosh is this one delicious!
5. Steak, Asparagus, and Chimichurri Pasta. Is one of your New Year's Resolutions to eat healthier and maybe even go paleo? This will fit the bill. Regardless, give this recipe a try!
6. Peanut Butter Pudding Cookies. I call them Candy Explosion Cookies. These are the softest, most delicious cookies ever!
7. Brownie Pudding. Everyone went back for seconds when it came to this rich, molten chocolate goodness. When topped a la mode? Heaven.
8. Honey Baked Sriracha Chicken Tenders. You know a recipe is good when I need to drop everything and stay up after baby has slept in order to blog about it. There's no added oil in these baked chicken tenders and they're incredibly crispy! Plus, the sweet spicy flavor is baked right in. Click the link to find out the secret!
9. Asparagus and Ham Stuffed Potatoes. Since it's made in the microwave, it makes it even easier to have everyone make it their own way! Customize the fillings to fit your tastes but I must say it's delicious as written and would be a good way to use up the leftover Easter ham.
10. Hawaiian Roll Ham and Swiss Sliders. Why it took me so long to make these I do not know. Consider making them for your upcoming Superbowl Party. Though, after a bite you'll wish you had made them all for yourself instead of sharing! They're seriously addicting. Don't way I didn't warn you.
BONUS! Normally I ask my husband to pick a recipe to add to this list of favorites but undoubtedly he'd pick the Brownie Bottom Peanut Butter Cheesecake which already appears on the 2013 Reader's Choice List. So, instead, I'm giving the honor of the bonus pick recipe to our son Alex.
Chewy Butterfinger Cookies. Dubbed "Labor Cookies" by my friend as they were the last thing I baked before going into labor. I can't say that they in fact induce labor but seems like Alex liked them enough to FINALLY make his arrival into the world (10 days late!).
In no particular order, here are my Top 10 personal favorites from 2013:
1. Tomato Florentine Soup. I'm a sucker for a good hot bowl of soup. Especially when shrouded in bitter cold like most of us in the US have been lately.
2. Lasagna Soup. Keeping with the soup theme for a moment. This packs all the flavor and comfort of lasagna into an easy to make soup. It'll warm you to the core and make for a happy tummy.
2. Lasagna Soup. Keeping with the soup theme for a moment. This packs all the flavor and comfort of lasagna into an easy to make soup. It'll warm you to the core and make for a happy tummy.
3. Bravo's Shrimp Florentine Pasta. Who doesn't love a good copycat recipe? Even if you're not familiar with this Italian chain restaurant, its light creamy lemon sauce will win you over upon first bite.
4. Bourbon Street Chicken. Not at all authentic Chinese food and doesn't contain any bourbon but gosh is this one delicious!
5. Steak, Asparagus, and Chimichurri Pasta. Is one of your New Year's Resolutions to eat healthier and maybe even go paleo? This will fit the bill. Regardless, give this recipe a try!
6. Peanut Butter Pudding Cookies. I call them Candy Explosion Cookies. These are the softest, most delicious cookies ever!
7. Brownie Pudding. Everyone went back for seconds when it came to this rich, molten chocolate goodness. When topped a la mode? Heaven.
8. Honey Baked Sriracha Chicken Tenders. You know a recipe is good when I need to drop everything and stay up after baby has slept in order to blog about it. There's no added oil in these baked chicken tenders and they're incredibly crispy! Plus, the sweet spicy flavor is baked right in. Click the link to find out the secret!
9. Asparagus and Ham Stuffed Potatoes. Since it's made in the microwave, it makes it even easier to have everyone make it their own way! Customize the fillings to fit your tastes but I must say it's delicious as written and would be a good way to use up the leftover Easter ham.
10. Hawaiian Roll Ham and Swiss Sliders. Why it took me so long to make these I do not know. Consider making them for your upcoming Superbowl Party. Though, after a bite you'll wish you had made them all for yourself instead of sharing! They're seriously addicting. Don't way I didn't warn you.
BONUS! Normally I ask my husband to pick a recipe to add to this list of favorites but undoubtedly he'd pick the Brownie Bottom Peanut Butter Cheesecake which already appears on the 2013 Reader's Choice List. So, instead, I'm giving the honor of the bonus pick recipe to our son Alex.
Chewy Butterfinger Cookies. Dubbed "Labor Cookies" by my friend as they were the last thing I baked before going into labor. I can't say that they in fact induce labor but seems like Alex liked them enough to FINALLY make his arrival into the world (10 days late!).
Monday, January 6, 2014
Best of 2013: Reader's Choice
Happy New Year!
First, let me start out by saying thank you for following my little blog. I know that 2014 will be challenging for me to keep up with posting with the same frequency as I did in 2013 given I now have a little guy to care for. I hope you can bare with me and promise it will be worth it to keep following along :).
Each year I do a little recap of the top recipes as chosen by the readers and then separately, myself. You can find the others by clicking on the Recap tag.
Here are the Top 10 Reader Favorite Recipes in 2013:
Each year I do a little recap of the top recipes as chosen by the readers and then separately, myself. You can find the others by clicking on the Recap tag.
Here are the Top 10 Reader Favorite Recipes in 2013:
#10 - Salted Browned Butter Rice Crispy Treats. Kicking off the list strong with this simple "gourmet" twist on traditional rice crispy treats! If you all didn't pick it for your Top 10 list for the year, I certainly would have. Once you get a taste of the nutty browned butter, you'll wonder why you didn't always make rice crispies this way!
#9 - Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip. Seriously guys, we're on the same wavelength here! Love! Out of all of the easy savory recipes from this year, this was one of my absolute favorites. If you're lazy, you could skip the balsamic reduction and it'd still be delicious. Now go put that slow cooker to work all day so you can take a dip into nirvana tonight!
#8 - Chocolate Chip Peanut Butter Cookie Cake. Move over grocery store cookie cakes! From the outside it looks like a regular single layer cake but just wait until you cut it open. It's a giant cookie with a crunchy exterior, chewy interior, and enveloped in a luscious frosting!
#7 - Ginger Chicken Jook (Chinese Rice Porridge). Spot on with this pick again, my friends. This is the equivalent of Chinese Chicken Noodle Soup and will definitely take the chill of your bones. Some swear it even cures the common cold. Since I've discovered this recipe I just make it anytime I have a rotisserie chicken carcass on hand...
#6 - Cadbury Creme Mini Egg Cupcakes. A Secret Recipe Club Editor's Choice recipe! This is sure to brighten up your child's Easter basket.
#5 - Chocolate Oreo Poke Cake. Doctored cake mix, Cool Whip, and Oreos never looked so good (or so easy)! I'm not sure if this one is popular because of Pinterest (follow my boards here!), my blogiversary giveaway, pure delicious, or maybe all of the above.
#4 - Peanut Butter Cup Bars. I'm not usually a big sweets fan but this one certainly won me over. Very rarely do I make a recipe more than once and this is one of them that had the honor of being a repeat in my kitchen. Click the link to find out what gives this recipe its surprisingly special texture in the peanut filling!
#3 - Grilled Cheese Donuts. I'm not at all surprised to see this recipe make an appearance on this list. After all, who doesn't love grilled cheese?...and donuts?...buttered and then smashed together into a single sweet and salty delight. It may sound odd but I assure you your taste buds will sing when you take your first buttery bite into this Tom+Chee copy cat recipe!
#2 - Philly Cheesesteak Sloppy Joes. A twist on the traditional Joe! This was not only a reader favorite but also a household favorite. Fans have written to tell me that when you're feeling especially lazy, you can skip the sauce and just add a slice of cheese. But then that would be too neat...
#1 - Peanut Butter Cup Brownie Bottom Cheesecake. My husband's pride and joy. His first post to my blog and subsequent claim to internet fame. There was no doubt in my mind that this recipe would take the title of 2013 Reader Favorite Recipe! This photo (and recipe) has been shared on facebook, pinterest, twitter, etc more times than we can count. Sadly often times it is done without any link back to us :(. And yet, over 66,000 of you eventually made it to this post on my page (and hopefully became loyal readers because you saw what you liked!). Thank you so much for the love! It's popular because it's mind boggling to think about and looks (and tastes) really freaking delicious. In fact, my husband once told me that when someone eats his desserts, he only wants them to think about how deliciously over the top it is. It's a brownie crust, ganache, peanut butter cheesecake, more ganache, and lots of Reese Peanut Butter Cups. Don't even think about the calories...something this indulgent just needs to be enjoyed without remorse!
Tuesday, December 10, 2013
Baked Honey Sriracha Chicken Tenders
Hi everybody. I'm sorry I've been absent lately. Alex has been going through a 5 WEEK "Wonder Week" and it's been challenging to say the least. Add to that the fact that I think he's sensitive to dairy and now we have food challenges that make menu planning even harder. No more milk, cream, yogurt, ice cream, froyo, or my beloved cheeses :(. The things we do for our babies. Am I right?
This is a recipe that's a total keeper AND Alex-friendly! Who knew that something so simple could taste so good? It's spicy and sweet with a wonderful crunch. And get this. ZERO oil! The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.
We made them last night and I literally had to make a quick blog post to share with you all. That's how much we loved this meal! I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark. Boo Winter!
Baked Honey Sriracha Chicken Tenders
Ingredients
Directions
This is a recipe that's a total keeper AND Alex-friendly! Who knew that something so simple could taste so good? It's spicy and sweet with a wonderful crunch. And get this. ZERO oil! The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.
We made them last night and I literally had to make a quick blog post to share with you all. That's how much we loved this meal! I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark. Boo Winter!
Baked Honey Sriracha Chicken Tenders
Ingredients
- 1/4 cup honey
- 1/4 cup Sriracha hot chili sauce
- 14 oz uncooked chicken tenders without breading (or use boneless skinless chicken breast and slice into tender-sized pieces)
- 1 cup Panko bread crumbs
Directions
- Preheat oven to 400F. Place a wire baking rack on a large cookie sheet and spray with cooking spray.
- In a small bowl or large ziplock bag, mix together honey and Sriracha sauce. Add chicken tenders and toss or squish to coat.
- Add bread crumbs in a separate large ziplock bag. Transfer chicken tenders into bag. Seal and shake to coat. Place chicken on wire rack.
- Bake for 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown. If desired, serve with additional honey Sriracha sauce for dipping.
Source: Barely modified from Betty Crocker
Monday, November 18, 2013
SRC: Pumpkin Pie Yogurt Parfaits
I've got something delicious and nutritious for this month's Secret Recipe Club! I was assigned Serena and Deanna's blog, Teaspoon of Spice. They are both registered dietitians so I was excited to see what healthy yet tasty recipes they had on their blog. The pictures made everything look so delicious! In fact, though I had not visited their blog before my assignment I realized I had seen some of these pictures on pinterest and even re-pinned them myself. That's how you know you've made it big in the blog world is when people find your photos to be so beautiful that they must collect them. Speaking of pinning recipes, did you know you can now hover over my pictures to pin them? So easy!
It didn't take me long to decide on a recipe since I'm still working through my 16 cups of pumpkin puree and this one was staring at me on the homepage. However, I'm not much of a gingersnap fan and wanted to keep this really light and fluffy. Easy enough because I used graham crackers instead of gingersnaps and just sprayed some whip cream in place of the cheesecake layers. If you'd rather use the cheesecake layer (which I'll admit, does sound wonderful!), checkout the original recipe linked below in the source.
It has all the flavor of a pumpkin pie with a light, silky texture making it the perfect easy, no-bake dessert to impress your Thanksgiving guests. Heck, I would even eat this one for breakfast if I added some crumbled granola or maybe some nuts. Since it's made with 0% fat Greek yogurt, it's practically sinless!
One Year Ago: Savory BBQ Pulled Pork Cinnamon Roll and Taco Dip
Two Years Ago: Roast Beef with Onion Gravy
Three Years Ago: Peanut Butter Fudge Cheesecake
Four Years Ago: Sweet Potato Souffle and Peanut Butter Cup Brownies
Pumpkin Pie Yogurt Parfaits
Yields: 6 servings
Ingredients
It didn't take me long to decide on a recipe since I'm still working through my 16 cups of pumpkin puree and this one was staring at me on the homepage. However, I'm not much of a gingersnap fan and wanted to keep this really light and fluffy. Easy enough because I used graham crackers instead of gingersnaps and just sprayed some whip cream in place of the cheesecake layers. If you'd rather use the cheesecake layer (which I'll admit, does sound wonderful!), checkout the original recipe linked below in the source.
It has all the flavor of a pumpkin pie with a light, silky texture making it the perfect easy, no-bake dessert to impress your Thanksgiving guests. Heck, I would even eat this one for breakfast if I added some crumbled granola or maybe some nuts. Since it's made with 0% fat Greek yogurt, it's practically sinless!
One Year Ago: Savory BBQ Pulled Pork Cinnamon Roll and Taco Dip
Two Years Ago: Roast Beef with Onion Gravy
Three Years Ago: Peanut Butter Fudge Cheesecake
Four Years Ago: Sweet Potato Souffle and Peanut Butter Cup Brownies
Pumpkin Pie Yogurt Parfaits
Yields: 6 servings
Ingredients
- 15 oz fresh or canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 cups nonfat Greek yogurt
- whipped cream or Cool Whip
- 6 graham crackers
Directions
- In a large bowl, stir together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and yogurt.
- Place cookies in a ziplock bag. Crush with a rolling pin until you have crumbles.
- Starting with the yogurt on the bottom, divide pumpkin yogurt, whipped cream, and graham cracker crumbs into six tall serving glasses making however may layers you want. Refrigerate until serving.
Source: Modified from Deanna Segrave-Daly, RD of Teaspoon of Spice
Monday, November 11, 2013
Apple, Brie, and Sausage Pizza on a Pumpkin Crust
Have you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?". This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree. Yes...you read that correctly. 16 cups. That's enough for EIGHT pumpkin pies and I wasn't about to do that!
When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense. Brie and apples aren't anything out of the ordinary. Sausage is always delicious. And pumpkin pizza crust? Just a small departure from pumpkin bread. Starting to warm up to the concept already, aren't ya? :)
I have to say that I truly fell in love with this pizza. It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough. I'm actually starting to formulate a dessert pizza in my head using this crust...
Melty brie. Need I say more?
Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust. And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.
It was really quite a delicious Fall treat! This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree. Please give this one a try. You won't regret it!
One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti
Apple, Brie, and Sausage Pizza on a Pumpkin Crust
Ingredients
For the Pumpkin Pizza Dough
Source: Modified from Eats Well with Others as seen on PreventionRD
When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense. Brie and apples aren't anything out of the ordinary. Sausage is always delicious. And pumpkin pizza crust? Just a small departure from pumpkin bread. Starting to warm up to the concept already, aren't ya? :)
I have to say that I truly fell in love with this pizza. It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough. I'm actually starting to formulate a dessert pizza in my head using this crust...
Melty brie. Need I say more?
Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust. And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.
It was really quite a delicious Fall treat! This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree. Please give this one a try. You won't regret it!
One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti
Apple, Brie, and Sausage Pizza on a Pumpkin Crust
Ingredients
For the Pumpkin Pizza Dough
- 1 1/2 tsp yeast
- 3/4 cups warm water (~110 F), divided
- 5 TBSP + 1 tsp brown sugar
- 1 TBSP unsalted butter
- 1 tsp salt
- 3 cups all-purpose flour
- 3/4 cups pumpkin puree
For the Pizza
- Corn meal
- 4 baking apples such as Fuji, Honeycrisp, or Granny Smith
- 4 oz brie
- 2 spicy Italian turkey sausage links, casings removed
- 4-6 fresh sage leaves, rubbed and chopped chiffonade
Directions
- In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar. Let sit for about five minutes or until it starts foaming.
- Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot.
- Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour.
- Preheat oven to 500. Sprinkle some corn meal onto pizza pan.
- After dough has risen, flour it and shape into a ball. Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven.
- Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula. Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage.
- Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown.
- Garnish with fresh sage and serve.
Monday, November 4, 2013
Snickers Cupcakes
Who has leftover Halloween candy? Or did you already eat the loot and any personal remnants this weekend...and maybe even went back to the grocery store to buy the clearance candy? It's okay to tell me if you did. I won't judge. We're all friends here :).
With the rain and spooky howling wind on Halloween night, we ended up with maybe half the number of trick-or-treaters that we normally get. Some neighboring communities postponed their trick-or-treating. To that I say "weak sauce!" and we used to go out in the SNOW and it was dark outside because we had daylight savings earlier back then. But I digress. For those that braved the weather we gave out extra candy and yet still had quite a bit remaining.
Snickers are my favorite candy. I love the chewy nougat texture contrasting with the crunchy peanuts and sticky caramel. What's not to love?
The only way that they could be better is by paying homage to them in the form of a cupcake. I made these cupcakes for my son's 2 month birthday but they'd be a great way to use any leftover candy...or just because.
It's essentially doctored up cake mix with a homemade caramel frosting. I love foods that look "fancy" :). Normally I'm adverse to using shortening but it makes the frosting whip up all silky like a dream. I bet it'd be even more awesome with butter flavored shortening. But if the thought of using shortening makes you absolutely gag then by all means feel free to use just all butter instead. Mmm...butter...
One Year Ago: Best Potluck Mac and Cheese and Buca Di Beppo's Spicy Chicken Rigatoni
Two Years Ago: Mini Triple Treat Cupcakes, Peach Whiskey Barbecue Chicken, and Napa Cabbage Salad
Three Years Ago: Chicken and Cheddar Dog Treats
Four Years Ago: Turkey Bean Pumpkin Chili
Snickers Cupcakes
Ingredients
For the Cake
With the rain and spooky howling wind on Halloween night, we ended up with maybe half the number of trick-or-treaters that we normally get. Some neighboring communities postponed their trick-or-treating. To that I say "weak sauce!" and we used to go out in the SNOW and it was dark outside because we had daylight savings earlier back then. But I digress. For those that braved the weather we gave out extra candy and yet still had quite a bit remaining.
Snickers are my favorite candy. I love the chewy nougat texture contrasting with the crunchy peanuts and sticky caramel. What's not to love?
The only way that they could be better is by paying homage to them in the form of a cupcake. I made these cupcakes for my son's 2 month birthday but they'd be a great way to use any leftover candy...or just because.
It's essentially doctored up cake mix with a homemade caramel frosting. I love foods that look "fancy" :). Normally I'm adverse to using shortening but it makes the frosting whip up all silky like a dream. I bet it'd be even more awesome with butter flavored shortening. But if the thought of using shortening makes you absolutely gag then by all means feel free to use just all butter instead. Mmm...butter...
One Year Ago: Best Potluck Mac and Cheese and Buca Di Beppo's Spicy Chicken Rigatoni
Two Years Ago: Mini Triple Treat Cupcakes, Peach Whiskey Barbecue Chicken, and Napa Cabbage Salad
Three Years Ago: Chicken and Cheddar Dog Treats
Four Years Ago: Turkey Bean Pumpkin Chili
Snickers Cupcakes
Ingredients
For the Cake
- Your favorite chocolate cake recipe or boxed chocolate cake mix (Being a new mom, I went boxed. No shame in that!)
- 24 frozen Snickers miniatures
- 2 sticks unsalted butter, room temperature
- 1/2 cup shortening
- 2 teaspoons vanilla extract
- 1 1/2 pounds powdered sugar
- 1/3 cup caramel topping plus more for drizzling
- 1/4 teaspoon salt
For the Decoration
- 12 frozen Snickers miniatures
- Caramel topping
- Chopped peanuts
Directions
- Preheat oven to 350 F. Line two 12-well muffin tins with paper liners.
- To make the cupcakes: In a large mixing bowl, prepare cake according to package directions. Evenly divide the batter among the prepared pans. Gently push a whole frozen Snickers Miniature bar into the center of the batter until the candy is flush with the surface of the batter. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes on a wire rack.
- To make the frosting: Cream together the butter and shortening using an electric mixer. Beat in the vanilla extract, salt, and caramel topping. Gradually add the powdered sugar, mixing thoroughly between additions until all of it has been added.
- To decorate: Cut each remaining Snickers bar square on the diagonal so that you have 24 halves. Garnish with chopped Snickers bar halves, chopped peanuts and a drizzle of caramel topping.
Monday, October 21, 2013
SRC: Ginger-Pear Skillet Cake
After a two month baby hiatus I'm back to my monthly Secret Recipe Club! It's crazy to think that the last time I completed an assignment in July I had no baby and now, I have an absolutely adorable two month old baby boy. I shared a picture of him with his "month birthday" cupcake on Saturday and let's just say that this mama has a new favorite photography subject :).
This month I received Kristy's blog, Gastronomical Sovereignty. I'll admit that now that I'm a mommy, I don't always have a ton of time to browse blogs and read the content that goes along with each post but Kristy is gosh darn funny. I truly enjoyed reading through her commentary. Another thing I found in common with her was that we both partake in CSAs (community supported agriculture). If only I had known about her blog when I was still getting my weekly boxes and standing there wondering what to make with my umpteenth bunch of chard...
What's wonderful about a CSA besides supporting a local farmer is that you know you're getting food that's fresh and in season. When food is in season and not shipped from thousands of miles away, it's fresh and at its peak. It's better tasting and full of nutrition...the way that Nature had intended.
This is why I chose a seasonal recipe from Kristy's blog. I went straight for the "Fall" tag and was excited to make a cake in my cast iron skillet. It's something that I've always wanted to try. When I was baking this cake, my house smelled like Autumn. Warm spices that taste like gingerbread and juicy pears. It was heavenly.
Top it with some vanilla ice cream and your life will be complete...
I had to wait until supper time to make it a la mode and enjoy this beauty because I was bringing it to my in-laws' house. I'm always fascinated by how natural light (see the third photo on this post) versus artificial (first two photos) makes a huge difference in the quality of the photo. That's one down side to Fall's arrival is shorter days = less light = uglier food photos. Sorry about that!
One Year Ago: Cinnamon Sugar Baked Pumpkin Doughnuts
Two Years Ago: Apple Pie Cookies
Four Years Ago: Christine's Fried Rice
Ginger-Pear Skillet Cake
Ingredients
For the Cake
This month I received Kristy's blog, Gastronomical Sovereignty. I'll admit that now that I'm a mommy, I don't always have a ton of time to browse blogs and read the content that goes along with each post but Kristy is gosh darn funny. I truly enjoyed reading through her commentary. Another thing I found in common with her was that we both partake in CSAs (community supported agriculture). If only I had known about her blog when I was still getting my weekly boxes and standing there wondering what to make with my umpteenth bunch of chard...
What's wonderful about a CSA besides supporting a local farmer is that you know you're getting food that's fresh and in season. When food is in season and not shipped from thousands of miles away, it's fresh and at its peak. It's better tasting and full of nutrition...the way that Nature had intended.
This is why I chose a seasonal recipe from Kristy's blog. I went straight for the "Fall" tag and was excited to make a cake in my cast iron skillet. It's something that I've always wanted to try. When I was baking this cake, my house smelled like Autumn. Warm spices that taste like gingerbread and juicy pears. It was heavenly.
Top it with some vanilla ice cream and your life will be complete...
I had to wait until supper time to make it a la mode and enjoy this beauty because I was bringing it to my in-laws' house. I'm always fascinated by how natural light (see the third photo on this post) versus artificial (first two photos) makes a huge difference in the quality of the photo. That's one down side to Fall's arrival is shorter days = less light = uglier food photos. Sorry about that!
One Year Ago: Cinnamon Sugar Baked Pumpkin Doughnuts
Two Years Ago: Apple Pie Cookies
Four Years Ago: Christine's Fried Rice
Ginger-Pear Skillet Cake
Ingredients
For the Cake
- 2 1/3 C Unbleached All-Purpose Flour
- 1 1/2 tsp Ground Ginger
- 1 tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Cloves (optional)
- 1/4 C Canola, Grapeseed, or Other Neutral Vegetable Oil
- 1/2 C Gently Packed Light Brown Sugar
- 1/2 C Unsulfered Dark Molasses
- 1/2 C Plain Whole Milk Yogurt or Sour Cream
- 1 TBSP Fresh Ginger, finely grated
- 1 Large Egg, at room temperature
- 1 tsp Baking Soda
- 1/2 C Hot, Fresh Brewed Strong Coffee (recommended) or Boiling Water
- 4 Firm-Ripe Pears, peeled, cored, and cut into 1/2 inch thick slices (Bosc or Anjou are good)
- 1 Tbsp Unsalted Butter, cut into small pieces
- 1/4 C Gently Packed Light Brown Sugar
- 1/4 Tsp Kosher Salt
Directions
Source: Farmers' Market Desserts by Jennie Schacht as seen on Gastronomical Sovereignty
- Place rack of oven on the lower third and preheat to 325F. Generously grease a 10 or 11 inch cast-iron skillet.
- In a large bowl, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using). Set aside. Whisk together the oil, brown sugar, molasses, yogurt, fresh ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolves, then add to the batter and stir until combined. Stir in the remaining flour. Transfer the batter to the prepared skillet and spread evenly.
- Arrange the longer slices of pear in a circle along the edge of the pan, overlapping them slightly and with the narrow ends pointing toward the center. Arrange the shortest slices in a second circle in the center to cover the batter completely. Dot the pear slices with the butter along the outer circle only. Mix together the brown sugar and salt and sprinkle evenly over the top.
- Bake until the top springs back when you press it lightly in the center and a toothpick inserted in the center comes up clean, about 1 hour. Transfer the skillet to the stove top to cool for at least 20 minutes.
- Cut cake into wedges and serve warm or at room temperature topped with whipped cream or vanilla ice cream, if desired.
Thursday, October 10, 2013
Chewy Butterfinger Cookies
See the giant chunks of Crispity Crunchity Butterfinger Goodness in the photo below? They were apparently too much for my body to handle. These will forever be known as "Labor Cookies" thanks to my friend Scott. Literally the same night that I made and ate (probably too many of) these cookies, I went into labor after going nearly two weeks post-date. My camera went from taking glamour food photos like this...
Yep...he really hated bath time in that infant tub. It caused my husband and I much distress and we dreaded bath days. The only upside was that he was so tired afterward that he would often sleep through the night (7 straight hours!). But as for the bath thing, thankfully some mommies on my local message board suggested using the regular tub and getting in with him. He seems to like this much better.
I digress. You're here for the Labor Cookies. I mean, Chewy Butterfinger Cookies. For those that are currently pregnant, fear not for these cookies will not induce labor. That is, unless you want them to. Then it can't hurt to try. But no, really. There's no medical reason that these will do anything to you other than spike your blood glucose and make your mouth and tummy feel really happy.
This is a quick and delicious way to use up those candy bars that you'll get at Halloween. Or...on clearance after Halloween. Or heck, for those Butterfingers that you have just because they're delicious.
Maybe my son would like some Lactation Cookies, next...
Chewy Butterfinger Cookies
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) salted butter, softened
- 1 large egg
- 8 fun sized (or 2 King sized) Butterfinger candy bars, chopped
Directions
- Preheat oven to 375F degrees.
- Combine flour, baking soda, and salt in small bowl and set aside.
- With an electric mixer, beat together sugar and butter until creamy. Beat in egg until just combined. Gradually add in flour mixture. Gently stir in Butterfinger pieces. The dough will be very thick (if it's too dry and crumbly you can add an extra egg). Drop by slightly rounded tablespoonfuls onto ungreased baking sheet (or for a perfect shape use my favorite cookie tool...a Medium OXO Cookie Scoop).
- Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!
Wednesday, October 9, 2013
Hawaiian Roll Ham and Swiss Sliders
These sandwiches have circulated the internet since the beginning of time. Okay. Maybe not really but it sure seems like it. I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews. I bookmarked this or similar recipes more times than I can count. So what made me finally break down and make them? Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.
They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth. Sweet, salty, delicious. My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home? All bets were off. The fact that it was doused in butter didn't matter because it just tasted too good. We devoured three sandwiches each!
Oh and have you ever passionately disliked an ingredient? Like...pretended to be "allergic" to it because you so vehemently hated it? My husband is this way with mustard. He claims that the mere sight or smell of it will make him throw up. He literally closes his eyes if I'm eating something with visible mustard next to him. Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.
I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you! Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).
One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup
They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth. Sweet, salty, delicious. My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home? All bets were off. The fact that it was doused in butter didn't matter because it just tasted too good. We devoured three sandwiches each!
Oh and have you ever passionately disliked an ingredient? Like...pretended to be "allergic" to it because you so vehemently hated it? My husband is this way with mustard. He claims that the mere sight or smell of it will make him throw up. He literally closes his eyes if I'm eating something with visible mustard next to him. Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.
I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you! Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).
One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup
Hawaiian Roll Ham and Swiss Sliders
Ingredients
Source: Just a Pinch Recipes
Ingredients
- 12 Hawaiian sweet dinner rolls
- 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
- 6 slices Swiss cheese, cut in half
- 1/2 c butter, melted
- 1 Tbsp poppy seeds
- 1 1/2 tsp worcestershire sauce
- 1 1/2 tsp brown or dijon mustard
- 1 tsp onion powder
Directions
- Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops.
- Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight.
- Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.
Monday, October 7, 2013
Meatless Monday: Tomato Florentine Soup
Fall is here. I think? It has been surprisingly warm and humid here in Ohio recently. But this past week there was a cool, rainy day and I thought hey. Soup's on for dinner!
I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog. This one is worth it. It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach. Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!
I don't think I have to tell you that tomato soup goes well with grilled cheese, right? Still, I have another delicious sandwich suggestion that I'll be sharing later this week...
This soup is best fresh because the pasta will suck up the soup as it sits overnight. I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day. It was still good but benefited from the addition of extra broth (or water) to make it soupy again. Still, nothing can fix that, slightly-too-mushy pasta texture. So yes, eat up my friends! (I ate 3 bowls...)
One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili
Tomato Florentine Soup
Ingredients
I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog. This one is worth it. It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach. Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!
I don't think I have to tell you that tomato soup goes well with grilled cheese, right? Still, I have another delicious sandwich suggestion that I'll be sharing later this week...
This soup is best fresh because the pasta will suck up the soup as it sits overnight. I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day. It was still good but benefited from the addition of extra broth (or water) to make it soupy again. Still, nothing can fix that, slightly-too-mushy pasta texture. So yes, eat up my friends! (I ate 3 bowls...)
One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili
Tomato Florentine Soup
Ingredients
- 2 TBSP unsalted butter
- 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved
- 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
- 1 medium onion, chopped fine
- 1 TBSP packed brown sugar
- 1/4 tsp crushed red pepper (or to taste)
- 2 rounded TBSP all-purpose flour
- 3 garlic cloves, minced
- 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
- 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
- 10 oz (10 cups) fresh baby spinach
- Kosher salt and freshly ground black pepper, to taste
- Melt butter in a Dutch oven over medium-high heat. Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.
- Add brown sugar, red pepper flakes, flour, and garlic. Cook until fragrant, about 1 minute. Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
- Stir in the pasta and bring to a boil. Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
- Stir in the spinach and cook until wilted, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as desired.
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