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

• 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

For the Frosting

• 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

1. Preheat oven to 350 F.  Line two 12-well muffin tins with paper liners.
2. 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. 
3. 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. 
4. 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. 

Source: Frosting from My Baking Addiction

Chocolate Nutella Fudge with Sea Salt

Any Nutella fans in the house?  How about fudge fans?  Salted sweets?  Yeah, I got all of that here today and it's wrapped up in a neat little square of love.

Way back when I made my Homemade Nutella I decided I needed to find ways to use all of it.  This fudge was just one of the recipes that I made.  I'll admit I hesitated at first.  I mean the last time I tried to make fudge, it was an epic failure and didn't set!  But I was ready to tackle my fears again and this fudge recipe didn't require me to boil the mixture to a certain temperature in order for it to set properly.

I made it and held my breath.  Visually, mine looked softer than the photo for the original recipe.  I think this was as a result of my Homemade Nutella being a bit thinner than store-bought to begin with.  I had to store the fudge in the freezer first to get a good firm cutting texture.  But I forged on and what resulted were smooth melt in your mouth bites of goodness.  Success in my mind!

Three Years Ago: Carrot Cake

Chocolate Nutella Fudge with Sea Salt

Photo Credit: Emily H.

Ingredients

• Butter, for greasing pan 
• 1 (14 oz.) can sweetened condensed milk 
• 1 tsp vanilla extract 
• 8 oz. high-quality bittersweet (60% cacao) chocolate chips 
• 1 cup Nutella, room temperature (I used Homemade Nutella)
• 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces 
• About 1/2 tsp sea salt 

Directions

1. Grease a 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. 
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter. 
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be lower than the bottom of the bowl. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes. 
4. Scrape the mixture into the prepared pan and smooth it out with a spatula. Sprinkle with sea salt.
5. Refrigerate until the fudge is firm, at least 2 hours. 
6. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil. 

Source: Cookin' Canuck

Recipe Swap: Almond Mocha Cake

If you have a sweet tooth, you'll love today's recipe swap theme which is dessert!  This recipe comes from Nicole of Cookies on Friday and I submitted the super addicting Macadamia Lemon Bars.

When I read the ingredients list, I was concerned by the use of amaretto, an almond liquor.  Now, I know that it's not much and alcohol supposedly "cooks off" but in my experience, you can usually still taste it pretty prominently in baked goods and so I wasn't convinced that it would be the best thing for my baby.  Thankfully, Nicole confirmed it would be okay to substitute almond extract and so that's what I did.

This cake is EXTREMELY tender.  The crumb is very delicate and I found that it fell apart as I tried to enjoy its deliciousness.  The prominent flavor is the chocolate, which is enhanced by the coffee and studded with almond flavoring and pieces.  My husband was completely delighted to see it sitting on our kitchen counter after he came home from the gym.  He approved :).

Thanks to Sarah at Taste of Home Cooking for running the swap and make sure you check out the rest of the recipes in the link hop below!

Two Years Ago: Handheld Breakfast Two Ways (French Toast Cups with Sausage and Apples; Savory Breakfast Muffins)
Three Years Ago: Stuffed Shells and Grasshopper Cookie Bars (an easy St. Patrick's day treat!)

Almond Mocha Cake

Ingredients

• ½ cup sliced almonds 
• 1-1/4 cups strong coffee 
• ½ cup butter 
• 2 cups semisweet chocolate chips 
• 1 cup sugar 
• ¼ cup amaretto (I used 1 Tablespoon almond extract)
• 2 cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 2 eggs 
• Powdered sugar for dusting

Directions

1. Preheat the oven to 325 degrees. Grease a 12 cup Bundt pan. Sprinkle the almonds into the pan and gently press to the bottom of the pan. 
2. Warm your coffee in a medium saucepan over low heat. Add the butter and chocolate chips and stir until mixture is smooth. Remove from the heat. Transfer the chocolate mixture to a large mixer bowl. Add the sugar and amaretto, stir to combine. Allow mixture to cool 5 minutes. 
3. With the mixer at low speed, gradually blend in the flour and baking soda into the chocolate mixture. Add vanilla and eggs and mix on medium speed about 30 minutes, or until well blended. Carefully pour into prepared pan. Be careful not to disturb the nuts too much by pouring quickly. 
4. Bake at 325 for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
5. Cool in the pan about 25 minutes and then invert onto a wire rack to cool completely. 
6. Sprinkle with powdered sugar before serving.

Source: Recipe from Debbie Russell, 33rd Pillsbury BakeOff, Pillsbury Best of the BakeOff Cookbook as seen on Cookies on Friday

SRC: Homemade Nutella

It's that time of the month again!  This month for Secret Recipe Club (SRC) I received Heidi's blog, Heidi's World.  She is Danish and so it was my first adventure with a foreign blog.  I was excited!

Since most of the world other than the US cooks by weight, I was grateful to have my food scale.  But, since I realize not all of you may have one (highly recommend to get, though!), I did my best to translate the recipe into volumetric cups based on the ingredients that I used.  Please realize though that depending on the particle size of what you're measuring, you could actually end up with more or less of the item than intended because of packing, though.

I was intrigued by her recipes which included many unfamiliar things (such as these Moink Balls - Meatballs wrapped in bacon, grilled and then brushed with BBQ sauce...sounds like a Summer cookout winner to me and almost made those!).  Ultimately, I went with a homemade version of Nutella.  If you don't know what Nutella is, surely you've been living under a rock all of these years.  It is chocolate hazelnut spread and somehow passes as dessert for breakfast when you smear it on your toast.  Every time I think of Nutella now I think of the woman that sued them because she was "deceived" into thinking it was a healthy breakfast food for her child.  Really, it's quite laughable to think this given it's CHOCOLATE but hey, that's how Nutella markets themselves with their "breakfast never tasted this good!" slogan.  I'm not sure if this is necessarily healthier than the real stuff but at least you know exactly what is going into it.

I haven't had Nutella in a long while but from what I can remember, this is good!  I mean really, can you go wrong with chocolate and nuts?  I think not.  When it was hot, it was quite soupy and I thought surely I must have read something wrong (it wouldn't be the first time).  But, it does get nice and thick as it cools and sets so don't fret!  I personally would like a thicker spread and more hazelnut flavor so have adjusted those ingredients, accordingly.  This recipe made a lot and is supposed to last 2 weeks in the fridge (if it lasts that long).  I think mine might become ingredients for other things...possibly more recipes to come?

As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Debbi of the blog Debbi Does Dinner, our new Group C Hostess!

Homemade Nutella

Ingredients

• 75g (3/4 cup) pre-chopped hazelnuts
• 150g (~1 cup) good chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
• 30g (2 Tbsp) butter
• 1 1/4 cups heavy cream
• 2 Tbsp powdered sugar
• Salt, to taste

Directions

1. In a microwave safe dish, toast hazelnuts in the microwave for about 1 minute.  Ground them up finely using a food processor.  For a chunkier spread, process for less time but keep it going longer until the oils are released and it forms a nut butter if you want it nice and smooth like real Nutella.
2. Heat the cream in a small saucepan on the stove.  Pour in the chopped chocolate pieces and stir until the chocolate has melted.  Add the butter and stir until melted.  Add the nuts, powdered sugar, and salt.  Stir until well combined.
3. Transfer the mixture to a glass jar and close immediately.  Put in the refrigerator and allow to set.  Can be stored for 14 days in the refrigerator.  You may need to allow it to come to room temperature a bit before becoming spreadable again.

Source: Re-written from Heidi's World

Product Review and Giveaway: Daelia's Biscuits for Cheese

Well it has certainly been awhile since I've had a giveaway, huh?  The last one I did was an autographed copy of Pioneer Woman Cooks and that was paid for out of my own pocket because I love my readers.

Imagine my excitement when I received my first sponsored giveaway offer!  It sure does make me feel like a more special blog in this big worldwide web.  Daelia's Biscuits for Cheese found me through FoodBuzz and offered to send me a sample pack (six packages total - two of each flavor, 15 biscuits per pack) of their gourmet biscuits in exchange for a review of their products.  But it gets even better, they also offered to mail one of my lucky readers the same box of deliciousness!  The cherry on top is that they are locally based Cincinnati company - my beloved hometown!  Of course I had to say yes!

About the Product

They say that you eat with your eyes and these Daelia's Biscuits for Cheese are certainly a visual treat with their large chunks of fruit and nuts in every bite!  Totally amazing and not sure I can go back to plain old crackers again.  Photo Credit: Emily H.

Here's a bit more about their company, in their own words:

Daelia’s Biscuits for Cheese were created to enhance the cheese eating experience, whether the cheese is made locally or imported from around the world. Launched in 2009 at the American Cheese Society Conference in Austin, Daelia’s Biscuits for Cheese is still a new company. We currently offer three biscuits – Almond Raisin, Hazelnut Fig, and Pumpkin Seed Rye. All biscuits are twice baked and made in small batches to guarantee the perfect texture.  They also contain carefully selected fruits, seeds, and nuts, and pair well with a variety of specialty cheeses. Our biscuits are all natural, high in fiber, low in sodium and crunchy – the perfect addition to any cheese plate.

Our biscuits are available in Whole Foods nationwide and various independent cheese shops. They can also be purchased online at www.igourmet.com.

 

Putting the Product to the Test 

I served my Daelia's Biscuits for Cheese at a spa and chick flick girls night.  My girlfriends and I had a blast and you really can't go wrong getting pampered with a mani while you have biscuits, cheese, and let's not forget the wine in hand!  

Based on suggestions from Daelia's, I provided 4 different cheeses: Baby Brie, Sharp Cheddar, Blue Cheese, and Parmesan Crusted Goat Cheese with Basil Oil (stay tuned for the recipe!) to pair with the biscuits.  I had originally wanted to do all different types of cheese balls (including Blue Cheese and Caramelized Balsamic Onions as well as Cheddar with Pecans and Bourbon) but decided to keep it mostly classic for this tasting...perhaps next time!  It's a good thing I kept the Goat Cheese ball in the mix though because it quickly became the favorite, almost stealing the show!

Gotta know the recommended pairings!  Photo Credit: Emily H.

Mmmm say "cheese" (and wine!...served in hot pink glasses!)!  Photo Credit: Emily H.

The now famous Parmesan Crusted Goat Cheese with Basil Oil AKA Goat Cheese Ball.  Seriously, come back soon to get the recipe because you'll be kicking yourself otherwise!  Paired well with...well, everything!  Photo Credit: Emily H.

So What'd We Think?

The crowd favorite seemed to be the Almond Raisin biscuits (by a hair!) and while those were pretty darn delicious, I actually found myself having a slight preference for the Hazelnut Fig.  Of course, all three were pretty darn delicious!  Here's what my girls and I had to say:

"I loved the sweetness and chewy texture of the fruit contrasting with the crunch of the nuts, seeds, and biscuit itself.  Eaten alone (and it's definitely worthy of that!) it's much like a biscotti.  When you pair it with cheese a symphony of flavors and textures come together in your mouth making it very very happy.  I mean really, if you think about it, these biscuits are quite genius.  Fruits and nuts are already typical cheeseboard accompaniments and Daelia's has taken the liberty to combine them into a single sturdy biscuit DESIGNED to complement all kinds of cheese!  These aren't going to break from the weight of the cheese or knife like a regular cracker sometimes does (I hate that!).   My favorite was the Hazelnut Fig paired with Blue Cheese (I LOVE a pungent blue!).  Almond Raisin was a close second and I did appreciate how versatile that particular biscuit flavor was (by the way, was I the only one that detected a slight hint of cracked pepper in it??).  Speaking of versatility...and shameless plug...but that Parmesan Crusted Goat Cheese Ball worked on everything, too!!  Last but not least, Pumpkin Seed with Rye had a more subtle flavor than the others and no sweetness...which I missed after tasting the other two but you really can't go wrong with any of the three flavors.  Overall I recommend Daelia's Biscuits for Cheese and am not sure I can go back to regular crackers after tasting these!" -Christine

"The biscuits were a great twist on boring crackers. I love cheese and crackers, but the cracker is usually just a way to deliver the cheese to my mouth. These biscuits changed things. The biscuits pair perfectly with the cheeses suggested - especially the Almond Raisin with Christine's goat cheese ball (Christine you should post that recipe too)!"  -Vanessa

"My favorite was the Almond Raisin with the cheddar. The Salty cheese and sweets cracker is a good contrast.  I think they were complimentary to the cheese but not overwhelming. The cheese is definitely still the main star of the show when they are paired together." -Tinlee

"I guess my favorite was the Almond Raisin -- It was delicious with all of the cheeses ;).  For me, I just like the cheeses in general -- the delivery device is more or less irrelevant. Lol. Overall, however, I don't think I'd ever buy these -- we discussed that they were reminiscent of biscotti, and quite frankly, I just like biscotti better." -Anonymous

"I thought the biscuits paired beautifully with the cheese.  Each biscuit had a very distinct flavor and you could definitely taste the ingredients.  My favorite was the Hazelnut Fig. The biscuits reminded me very much of thinly sliced biscotti. They are definitely a classier upgrade to traditional crackers :)" -Jackie

Is your mouth watering yet?  Because it should be.  Now, time to learn how to WIN some biscuits of your own!  (That is why you're here after all, right?)

How to Enter

To enter to win a set of six (6) packages of Daelia's Biscuits for Cheese (two of each flavor: Almond Raisin, Hazelnut Fig, and Pumpkin Seed with Rye; Retail Value approximately $36):

MANDATORY: Follow them on twitter @DaeliasBiscuits and leave a comment here on my blog letting me know that you did.

You can receive UP TO THREE ADDITIONAL ENTRIES to win by doing any or all of the following:

1. Follow me on Twitter @ChrissesKitchen.  Come back to let me know you've followed me in an additional comment to score an extra entry.  (The additional comment part is really important!).  If you're already following me, let me know too so my loyal readers get credit!
2. Tweet the following about the giveaway: “RT @ChrissesKitchen @DaeliasBiscuits: #Win Daelia's Biscuits for Cheese #giveaway: http://tinyurl.com/72yyyvj #biscuitsforcheese #noms”.  Come back and let me know you've shared in an additional comment.
3. Tell me which Daelia's Biscuit you look forward to trying the most and what type of cheese you'd pair it with.  Leave me an additional comment for another entry.

Last but not least, Daelia's Biscuits for Cheese and I would love if you'd follow us on Facebook too but we can't give you a credit for entry for that because it's now against their terms and conditions.  So, you'd follow us out of the kindness of your heart ;).  Follow Daelia's Biscuits for Cheese.  Follow Christine's Kitchen Chronicles (I just passed over 100 fans - THANK YOU!).

Deadline: Friday, July 13, 2012 at 11:59pm EST.

Eligibility and Winner: Sorry, this contest is only open to those in the Contiguous 48 United States and Canada.  The winner will be chosen at random using random.org and announced in a blog post by 12:00PM (noon) EST on Saturday, July 14, 2012.  To claim the prize, the winner must email me at christineskitchenchronicles@gmail.com.  If the winner does not respond within 48 hours of being announced, another winner will be selected.

Thanks for reading (and tell all your friends)!
Christine

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Peanut Butter Cookie with Salted Peanut Caramel

Hello friends.  I'm sorry that I haven't blogged AT ALL this month.  It's been busy, to say the least.  Somehow, I still found time to participate in not one but two holiday cookie exchanges, though.  So, I figure I'll share the yummy cookie recipes with you all this week.

This one was my favorite of the three that I made.  I'm a sucker for anything with caramel (and, I'll admit to cheating and making semi-homemade caramel in this case but left the original recipe intact in case you have more time than I did).  They're pretty, too.  A wonderful addition to any holiday spread!

Peanut Butter Cookie with Salted Peanut Caramel

Yields: 50 cookies




Photo credit: Emily H.

For the cookie dough

• 8 tablespoons (115g) unsalted butter, at room temperature
• 1/2 cup (120g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (200g) creamy salted peanut butter (see Note)
• 1 3/4 cups (250g) flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the salted peanut caramel*

• 1 cup (250ml) heavy cream
• 1/2 cup (125ml) water
• 1 cup (200g) granulated sugar
• 1 tablespoon light corn syrup
• 1/8 teaspoon coarse salt
• 3/4 cup (100g) finely chopped roasted salted peanuts

*Note: If you're feeling lazy like me, just add a splash of cream (or milk) and pinch of salt to caramel candies  and melt those down.  Fill the thumbprint wells with the caramel mixture then top with chopped nuts.


Optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Directions 

1. Preheat the oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
2. With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl. Beat in the peanut butter.
3. In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour.
4. Scoop up tablespoon-sized portions of the dough and roll each piece between your hands so they’re as smooth as possible so they don’t crack at the edges when performing the next step.
5. Space them 1 1/2-inches (2 cm) apart on the baking sheets, then use the rounded end of a wooden spoon, or your thumb, to make a depression in each one. Don’t worry much if the sides crack; push them back together.
6. Bake the cookies for 13-16 minutes, rotating the baking sheets midway during cooking, until they are light-golden brown and the edges barely start to darken. Remove from oven, and while they’re warm, press in to reinforce each depression with the end of the wooden spoon. Let cool completely.
7. Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.
8. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.
9. Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

Storage: Cookies will keep in an airtight container, at room temperature, for 3 to 4 days. The unbaked dough can be rolled into rounds and stored in a heavy-duty freezer bag in the refrigerator or freezer, until ready to bake.

Source: The Art and Soul of Baking by Cindy Mushet as adapted by and seen on David Lebowitz

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

Did you catch some key words in that title?  It's healthy.  And it only takes 5 minutes.  And, if you closed your eyes, you'd think you were eating the richest custard-style ice cream.  But it's NOT really ice cream!

I'd heard of using frozen bananas for a quick ice cream before but had never gotten around to try it.  The moment I saw this recipe show up on Pennies on a Platter's website I knew I had to make it.  And, judging by the number of times it was pinned on Pinterest, everyone else had the same idea!  Seriously.  Go take a peek at that photo and tell me you didn't immediately start drooling all over your keyboard.  Yeah, that's what I thought.

What gave me that last push to decide to make this tonight (and post the recipe in the SAME NIGHT...very rare!!) was my friend Linda's suggestion to do iced treats.  And, I needed something to cool me off after a hard, sweaty session of Jazzercise!  L.O.V.E.D this and will be making it more often!  I had to put down my spoon to avoid eating it all in a single sitting :P.

Go freeze some bananas so you can make this in an hour or two!  If you hurry, you can still make it tonight.  Or, if not then maybe for breakfast?  It is, after all, bananas ;).

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

 
Ingredients

• 3 peeled and chopped, then frozen, bananas (I think this would work best if they are frozen in a single layer or somehow broken up manually first...I had trouble getting my blender to break up the big chunk!)
• 1/4 cup walnuts, chopped
• Handful of chocolate chunks
• 2 Tablespoons peanut butter or Nutella (optional)

Directions

1. Puree the bananas in a food processor or blender until smooth.  Personally I love using my Cuisinart Smart Stick with the Chopper Attachment.  Blend and eat out of the same bowl!  Add the walnuts and chocolate chunks and pulse until mixed in.  Stir in the peanut butter or Nutella, if desired.  Top with extra yummy stuff like walnuts, chocolate chunks, and peanut butter chips if desired.  Serve immediately or freeze for later consumption.  It will be like soft serve initially but left to frozen it will harden up like regular ice cream.

Source: As seen on and adapted by Pennies on a Platter from Kitchen Simplicity

Candied Orange and Walnut Salad with Orange Balsamic Vinaigrette

Look at all the beautiful colors and textures in this salad!

Do you see how the candied oranges glisten like stained glass?

And the candied walnuts?  Crunchy, tantalizingly spicy and sweet and to die for.  If you're not into spicy, watch out and suggest you reduce the level of peppers used or omit it all together.  Personally I loved the surprise little kick to these crazy nuts :).

You may be asking yourself right now what's up with all of the candied stuff.  Well, for our recent Dinner Club our hosts Sig and Kristen chose the theme of candy.  Sweet, sweet sugary candy.  Wanting to be up for a challenge, I chose to bring something from the salad/vegetable category.

Yes, this certainly stretched our culinary imaginations to the fullest.  Emily and Scott chose to serve GUMMY BEAR kiwi wontons with blackberry dipping sauce as our starter.  Surprisingly this was quite delicious and if I wasn't told there were gummy bears inside I don't think I would have known any better.  We joked that they were filled with Gummiberry Juice as the sugar started coursing through our veins and we got a bit bouncy from the extra energy.  But we were just getting started because then came my salad, Kemani and Toni's delightful homemade raviolis filled with cocoa encrusted pork and topped with a white chocolate alfredo sauce, Kristen and Sig's peanut butter cup chicken and lemonhead chicken along with caramel, oreo cookie, and chocolate filled croissants, and lastly, Jackie and Jeff's peanut butter cup cupcakes and lemon pop rock cupcakes.

Caramel croissant, gummy bear kiwi wontons, homemade ravioli with white chocolate alfredo sauce, and peanut butter cup cupcakes.  Photo credit: Emily H.

The sugar rush that followed?  OH. MY. GOD.  Let's just say it's a good thing our hosts had very fun Minute to Win It games to help us expend all of our energy before we subsequently crashed.

Minute to Win It games to burn off all of dinner's sugar: Candy Land Card Flip, Bolt Stacking, Football Roll, and Licorice jump roping.  Photo credit: Emily H.

This salad not only looked beautiful but it tasted really good too.  Kemani said that it was just like the salad at  Dewey's.  Wow what a complement!  I was very pleased with how it turned out and I know I'll be making the candied nuts again for snacking.  The oranges tasted just like those fruit slices so Chris really enjoyed them (it's his favorite flavor).  Though, you can also candy other citrus like lemons and grapefruits, if you prefer.  And then the dressing?  Delicious.  Will make again, too.

So serve up this sweet salad for your sweetie on Valentine's Day.  You'll thank me later :).

Looking for more Valentine's Day Ideas? It seems that the clear favorite on my site are these Heart-shaped Red Velvet Whoopie Pies but the Chocolate Chip Cookie Dough Truffles will be the way to a chocolate lover's heart.  But if you want a full meal, try this Linguine with Clam Sauce.  Not only is it delicious but it's simple and I hear that clams are an aphrodisiac.  Ooh la la!

Candied Orange and Walnut Salad with Orange Balsamic Vinaigrette
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Photo Credit: Emily H.

Yields: 2 entree-sized or 4 starter-sized salads

Ingredients

• 2 large handfuls of baby salad greens
• 1/4 to 1/2 cup dried cranberries (craisins)
• 1/4 to 1/2 cup feta cheese
• 1/4 to 1/2 candied spiced walnuts (recipe to follow)
• candied oranges (recipe to follow)
• orange balsamic vinaigrette (recipe to follow)

For the candied spiced walnuts 

• 1/2 cup powdered sugar, sifted
• 1/2 - 1 teaspoon chipotle, ancho, or cayenne chili powder
• 1/2 teaspoon fine sea salt
• 2 heaping cup walnuts (or can use pecans)

For the candied oranges

• 2 organic oranges, washed (can also use lemons or grapefruit)
• Water for boiling
• Ice water
• 2 cups sugar
• 1 cup water

For the orange balsamic vinaigrette

• 1/4 small sweet onion such as Vidalia
• Zest of 1 large orange (preferably organic)
• 2 cloves garlic, peeled
• 1 Tablespoon orange marmalade or undiluted frozen orange juice
• 6 Tablespoons balsamic vinegar
• 12 Tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt

Directions

1. Allow at least 24 hours to make the candied oranges since they need ample drying time.  To make the candied oranges, cut the oranges into thin slices (not too thin or else they tear apart too easily) removing the ends and any seeds. Bring water to a boil in a saucepan and blanch the orange slices for about a minute. Drain the orange slices and plunge them into a bath of ice water. Drain. Meanwhile, combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the orange slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Take up to 24 hours to dry.
2. To make the vinaigrette, in a blender or food processor, puree the onion, orange zest, garlic, and orange marmalade.  Add the vinegar, olive oil, and salt then blend to emulsify.  Taste and balance sweetness (add a pinch of sugar, the syrup from the candied orange slices, or more marmalade), acidity (add a few more drops of vinegar), and salt.  Pour vinaigrette into a squeeze bottle.  Cap and refrigerate.  Can be made a day ahead.
3. To make the candied walnuts, preheat oven to 350 degrees F.  In a medium-sized bowl, mix together sugar, chili powder, and salt.  Bring a small saucepan of water to a boil.  Add nuts and boil for 3 minutes (if using pecans, boil only for 15 seconds).  Drain the nuts well then shake in bag of sugar mixture until thoroughly coated.  The sugar will melt slightly.  Transfer the nuts to a baking sheet covered with parchment paper or silicone baking mat.  Bake until they are a deep golden brown, turning halfway through baking, about 15 minutes. Watch closely because the sugar burns easily.  Cool completely and then store in a air-tight container until ready to use.
4. When ready to serve, in a large mixing bowl, toss salad greens and 1/2 to 3/4 of the dried cranberries, feta cheese, and walnuts with enough of the vinaigrette to coat each leaf.  You will likely have vinaigrette leftover for a couple more salads later.
5. Arrange the dressed salad in the middle of the salad plate.  Finish the salads by garnishing with remaining dried cranberries, feta cheese, walnuts, and candied orange slices.

Source: A Christine's Kitchen Chronicles original with inspiration from many sources.  Candied walnuts, salad dressing, and salad concept adapted from Luna Cafe.  Candied orange slices slightly modified from Use Real Butter as originally adapted from Martha Stewart and Culinary School of the Rockies.

DIET BUSTER ALERT: Peanut Butter and Fudge Brownies with Salted Peanuts

DIET BUSTER ALERT: If you're on a diet or have resolved to not eat sweets after stuffing one too many Christmas treats down your pipe last month I advise that you exit this page.  Now.

Still here?  Alright fellow non-dieters and sweet lovers, you're in for something  very very delicious in this post.  If you're actually on a diet and you're still here, you must be a masochist or something...but...to each their own :).

You know what's funny is that the healthy White Bean Roasted Red Pepper Dip that I posted last was like one of my least visited posts ever.  Clearly you all are like me and aren't down with the healthy mumbo jumbo.  This is probably why the majority of the blogs that I follow are so dessert heavy.  Not only are they beautiful to look at on the computer screen (mmm...you can almost lick your screen and taste it!) but overall, you're just meeting what your audience desires. 

My blog has some dessert but I actually focus more on entrees.  The main reason is that a girl's gotta eat and unless I want to be 500 pounds I just can't sustain myself on cakes and cookies alone :).

So this recipe is what Chris chose  for me to make for our Dinner Club Ugly Sweater Christmas Cookie and Secret Santa Exchange.  I was uninspired by what to make and so presented Chris with a few options on what I could make.  I knew full well that this would be his selection when pitted against fruity and chocolate sans PB cookies.  But you know what?  It turns out it was a good pick because everyone at Dinner Club, with ugly sweaters and all, agreed. 

Me pinning ugly Christmas pins to Chris' shirt a la Prom Style

Look at me!  I *jingle*...like our dog Toby lol.  (That's a bell around my neck in case you can't tell.)

Dinner Club 2010 Ugly Sweater Christmas Cookie and Secret Santa Exchange



 We went in expecting to just have a good time in our Ugly Sweaters but leave it to Jeff and Jackie to make everything a (secret!) competition.  This recipe won "Best Tasting" which is a complete honor given the talent of each and every person in our club.  To round out the competition, Emily's macarons won "Best Looking" and Kemani's Fat Boy Cookies as we dubbed them (ie: a bar cookie concoction that he created which included a random assortment of all known candy bars!) won "Most Interesting".


The spread: Egg nog and peppermint macarons (Emily and Scott), Jeff's Chocolate Surprise (Jeff), Kemani's Fat Boy Cookies (Kemani), Snickerdoodles? (Toni), Peanut Butter and Fudge Brownies with Salted Peanuts (Christine and Chris), Cream Cheese Cherry Cookies (Sigmund and Kristen).  I feel like I might be missing some so friends please feel free to correct me!

Our plates runneth over...

This brownie is just as the description says.  A perfect harmony of rich fudgey brownie studded with salty peanuts, topped with wholesome peanut butter as if you just licked it off a spoon, and then finished with a layer of bittersweet ganache.  Holy diet buster!  Sadly, my ganache cracked a bit when I went to cut it.  This did not impact the flavor at all so for me, I said who cares.  Perfectionists may desired to let the bars come up in temperature a bit before trying to cut into bite size squares.  (Yes, BITE SIZED.  They're too rich to eat anything bigger!)

Special shout out to our talented unofficial photographer Emily for these gorgeous photos above to remember the day by.  These are some of the best friends I have ever known and I hope we'll continue this tradition for many years to come :).

One Year Ago: Herb Breaded Tilapia and Light Oat Bread

Peanut Butter and Fudge Brownies with Salted Peanuts
Printer-Friendly Version 
(note: printer-friendly does nothing to reduce the caloric content of these brownies haha!)

Ingredients

For the Brownies

• 3/4 cup (1 1/2 sticks) unsalted butter
• 7 ounces bittersweet or semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup all purpose flour
• 1 cup roasted salted peanuts, coarsely chopped

For the PB Frosting and Ganache

• 1 cup chunky peanut butter (do not use natural or old-fashioned)
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg (I used a dash of cinnamon instead)
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

Directions

For brownies:

1. Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:

1. Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
2. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
3. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Source: Originally from Bon Appetite (January 2007) by Dorie Greenspan as seen on Rose's Recipes

Blueberry Almond Cake with Lemon Drizzle

This cake is the epitome of summer.  Blueberries, lemon, and almonds?  Oh and let's not forget to mention that this cake even has a hidden layer of cheesecake goodness inside and not called out in the name.  It's like a secret weapon.  But with all these deliciously fresh flavors, what more can you really ask for?

I made this cake to bring up to my husband's mini-family reunion earlier this month.  It was well received but in my personal opinon a bit too lemony.  I guess that's what you get when you just squeeze in a whole big juicy lemon without regard for the size and how much juice is contained versus actually measuring it.  Whoops!  Note to self, not all lemons are created equal and baking really is a science, not an art.

Speaking of lemons, for whatever reason, my lemond just DID NOT want to zest.  Maybe it's the fact that I don't own a microplane (sad face!) so I use the fine side of my grater.  It probably also doesn't help that said grater is also beginning to break.  Yeah, time to invest in that microplane.

I also kind of read the instructions wrong and accidentally mixed the blueberries into the cream cheese mixture instead of scattering them on top.  Thankfully I had just a few extra berries to scatter on top after I realized my mistake.  Same taste but I think it caused me to need to bake it longer before the cheesecake part set and didn't quite look as pretty as it really should have.  (Check out Beantown Baker's post on this recipe...hers looks so great!)

I think I'll leave this post relatively simple and sweet.  The picture kind of speaks for itself.  Delicious.

One Year Ago: Here's a few of them since I've sucked so bad at blogging lately!  Then again, as I look at the history August must be historically bad for me since there actually is only ONE recipe posted last August, too!  Honey Lime Grilled Chicken, Chicken Lo Mein, and Grands! Taco Melts (AKA Homemade Hot Pockets)

Blueberry Almond Cake with Lemon Drizzle
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Yields: 1 9-inch cake with 12 Servings

Ingredients

Cake

• 1 1/2 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• A pinch of nutmeg, freshly ground
• 1/2 cup butter, at room temperature
• 1 cup brown sugar
• 2 eggs
• 2/3 cup plain yogurt
• 2 tsp fresh lemon juice
• 1/2 tsp almond extract

Topping

• 8 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 1 tsp flour
• 1 egg
• 2 tsp lemon zest
• 2 cups fresh or frozen blueberries
• 1/2 cup sliced almonds

Glaze

• 1 Tbsp lemon juice
• 1/2 cup powdered sugar

Directions

1.  Preheat the oven to 350. Grease a 9-inch round cake or spring form pan.
2. Sift together the flour, baking powder, salt, and nutmeg. Set aside.
3. In a large mixing bowl, beat the butter until creamy. Gradually add 1 cup brown sugar and beat for approximately one minute until light and well blended. Add the eggs, one at a time, beating for approximately two minutes after each addition. Alternately, add one-half of the flour mixture and one-half of the yogurt, beating briefly on low after each addition. Repeat. Stir in the lemon juice and almond extract. Pour the cake batter into the prepared baking pan.
4. In a mixing bowl, beat together the cream cheese, 1/2 cup sugar, 1 teaspoon flour, 1 egg, and the lemon zest for approximately two minutes until very smooth and creamy. Spoon this cheese mixture over the cake batter and spread, leaving a one-inch margin of cake batter exposed around the perimeter of the cake. Sprinkle the blueberries over the cream cheese mixture and the sliced almonds around the perimeter of the cake.
5. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature and serve.
6. For the glaze, whisk together the lemon juice with the powdered sugar and drizzle the mixture over the top of the cake.

Source: Originally from Modern Comfort Food as adapted by and seen on Beantown Baker