Now doesn't that look very yummy????
6/14/2009
Bread Machine Dinner Rolls with pictures
I had to make those yummy Dinner Rolls again. This time I snapped a few pictures.
Vanilla Ice Cream (with chocolate chips)
3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract
In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.
When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract
In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.
When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.
6/10/2009
Waffles
Victoria wanted homemade waffles this morning. This is my favorite recipe.
2 large eggs
1 cup whole wheat flour
1 cup all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbs brown sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg
Heat waffle iron.
Beat eggs in a large bowl until fluffy. Beat in remaining ingredients just until smooth.
Pour 2/3 cup batter onto the center of the hot waffle iron. Close lid of the waffle iron.
Bake for about 5 minutes or until steaming stops. Carefully remove waffle and serve immediately.
2 large eggs
1 cup whole wheat flour
1 cup all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbs brown sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg
Heat waffle iron.
Beat eggs in a large bowl until fluffy. Beat in remaining ingredients just until smooth.
Pour 2/3 cup batter onto the center of the hot waffle iron. Close lid of the waffle iron.
Bake for about 5 minutes or until steaming stops. Carefully remove waffle and serve immediately.
6/08/2009
Mocha, not the drink
Mocha, not the drink. Since the Lime Rickey was a big hit with me the next wall was the barstool wall. Victoria has been doing her homework there and there are little toe prints all of the yucky flat paint.
Off to Home Depot we go and I picked out Sherwin Williams Mocha and they matched it perfectly. I cannot believe how the baseboard now pops.
Before:
After:
Off to Home Depot we go and I picked out Sherwin Williams Mocha and they matched it perfectly. I cannot believe how the baseboard now pops.
Before:
After:
Chocolate Strawberry Shortcakes
I recently picked up the Food Network new magazine and spotted this recipe.
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
I did not have an easy time with the shortcake dough, it was extremely sticky. I ended up sectioning the dough into 6 then roll each into a ball then pat out.
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
I did not have an easy time with the shortcake dough, it was extremely sticky. I ended up sectioning the dough into 6 then roll each into a ball then pat out.
Chocolate Ice Cream
2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Melt the chocolate in the top of a double boiler over hot but not boiling water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
The chocolate may seize or clump- the milk will fix this when it's added.
Whisk in the milk, a little at a time and heat until completely blended.
Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream and vanilla, whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Pour into sauce pan and cook until the mixture coats the back of a spoon, then pour through a fine mesh strainer. Pour into a clean container.
Cover and refrigerate until cold, about 1 to 3 hours.
Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Melt the chocolate in the top of a double boiler over hot but not boiling water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
The chocolate may seize or clump- the milk will fix this when it's added.
Whisk in the milk, a little at a time and heat until completely blended.
Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream and vanilla, whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Pour into sauce pan and cook until the mixture coats the back of a spoon, then pour through a fine mesh strainer. Pour into a clean container.
Cover and refrigerate until cold, about 1 to 3 hours.
Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
6/06/2009
Lime Rickey, not the drink
Lime Rickey, not the drink. I decided that I need color in this house. I wanted to start in the kitchen, mainly behind the stove. I hate trying to scrub flat paint. So I picked out the color Lime Rickey from the Sherwin Williams paint swatch book. We went to Home Depot and they matched the color and I got it in eggshell.
What do you think? I cannot believe how that little bit of color makes a huge difference.
Before:
After:
What do you think? I cannot believe how that little bit of color makes a huge difference.
Before:
After:
6/04/2009
Bread Machine Dinner Rolls
Bread Machine Dinner Rolls
1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
Turkey Thighs in a Spicy Cranberry Sauce
Turkey Thighs in a Spicy Cranberry Sauce
1 16 oz can of jellied cranberry sauce
1/2 cup bottled Chili Sauce
1 tbs vinegar
1/4 tsp pumpkin pie spice
2 1/2 - 3 pounds turkey thighs (2 or 3 thighs) skinned. I am subbing chicken thighs since my local grocery store had them on sale last week and I bought a few packages of them.
In a crock pot stir together cranberry sauce, chili sauce, vinegar and pumpkin pie spice. Place thighs, meaty side down on the sauce mixture.
Cover and cook on low for 8 to 9 hours. Or high for 4 to 5 hours.
Transfer turkey to a serving dish. Skim off fat sauce and serve with the turkey.
1 16 oz can of jellied cranberry sauce
1/2 cup bottled Chili Sauce
1 tbs vinegar
1/4 tsp pumpkin pie spice
2 1/2 - 3 pounds turkey thighs (2 or 3 thighs) skinned. I am subbing chicken thighs since my local grocery store had them on sale last week and I bought a few packages of them.
In a crock pot stir together cranberry sauce, chili sauce, vinegar and pumpkin pie spice. Place thighs, meaty side down on the sauce mixture.
Cover and cook on low for 8 to 9 hours. Or high for 4 to 5 hours.
Transfer turkey to a serving dish. Skim off fat sauce and serve with the turkey.
6/03/2009
Cinnamon Rolls
Cinnamon Rolls
3/8 cup whole milk, warmed for about 20 seconds in the microwave
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour
3 tablespoons vital gluten (optional)
3 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Check on the dough. It should form a nice ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and bumpy looking. Add warm water (a tablespoon at a time).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Roll the dough into approximately an 9x18-inch rectangle.
FILLING RECIPE: 1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
Grease a 9x13x2-inch baking pan.
Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over the dough.
Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. With a bench scraper, cut the dough. Place cut side up on prepared pan, flattening them a little bit.
Preheat oven to 350 degrees F.
Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.
Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.
FROSTING RECIPE:
2 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.
3/8 cup whole milk, warmed for about 20 seconds in the microwave
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour
3 tablespoons vital gluten (optional)
3 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Check on the dough. It should form a nice ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and bumpy looking. Add warm water (a tablespoon at a time).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Roll the dough into approximately an 9x18-inch rectangle.
FILLING RECIPE: 1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
Grease a 9x13x2-inch baking pan.
Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over the dough.
Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. With a bench scraper, cut the dough. Place cut side up on prepared pan, flattening them a little bit.
Preheat oven to 350 degrees F.
Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.
Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.
FROSTING RECIPE:
2 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.
5/31/2009
Grilled Chicken Breasts
We have been having a lot of grilled chicken lately. I like chicken on the bone for grilling, it keeps it moist.
I have done this many times in the past and for dinner tonight.
3 or 4 split chicken breast with skin on, you can do more to suit your family
Fresh herbs
Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.
I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.
Grill until the juices run clear.
Very yummy!!
UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy
I have done this many times in the past and for dinner tonight.
3 or 4 split chicken breast with skin on, you can do more to suit your family
Fresh herbs
Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.
I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.
Grill until the juices run clear.
Very yummy!!
UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy
5/21/2009
Rice Krispie Treats
Rice Krispie Treats
1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal
Spray a 13x9 glass dish with cooking spray.
Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!
Remove from heat, then add in the cereal and stir until well mixed.
Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.
Cut into squares when it is cooled.
Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???
1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal
Spray a 13x9 glass dish with cooking spray.
Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!
Remove from heat, then add in the cereal and stir until well mixed.
Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.
Cut into squares when it is cooled.
Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???
5/20/2009
Herbed Slow Cooker Chicken
Found this recipe in a Taste of Home Magazine a while back.
1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock
In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.
I actually doubled the rub and used 5 split breasts and 1 cup of stock.
1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock
In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.
I actually doubled the rub and used 5 split breasts and 1 cup of stock.
5/11/2009
Grammy's Chocolate Cookies
Another wonderful cookie from my Martha Stewart Cookie, cookbook. I made these for myself on Mother's Day. They are very very good and even better the next morning with iced coffee from Dunkin Donuts.
2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.
Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.
Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.
Transfer cookies from baking sheet to wire rack.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.
Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.
Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.
Transfer cookies from baking sheet to wire rack.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
5/08/2009
Orange Cheesecake Pie
Orange Cheesecake Pie, another from the Pillsbury Crescents, Biscuits and More magazine.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.
I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.
I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.
5/04/2009
Pork and Sweet Potato Supper
I spotted this recipe in a Pillsbury Crescents Biscuits & More magazine.
2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits
Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.
In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.
Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.
Bake 15 to 20 minutes or until biscuits are golden brown.
2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits
Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.
In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.
Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.
Bake 15 to 20 minutes or until biscuits are golden brown.
Creamy Mojito Pie
I spotted this on the Pillsbury site.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract
Topping
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
It wasn't in the recipe, but you should put pie weights in it.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract
Topping
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
It wasn't in the recipe, but you should put pie weights in it.
5/02/2009
Magic S’more Crescent Puffs
Magic S’more Crescent Puffs
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Mmm good!!
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Mmm good!!
Easy Crescent Taco Bake
Easy Crescent Taco Bake
1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
4/28/2009
It's a jungle out there
This morning I was walking by the living room slider and saw white flowers on Victoria's string bean plants!! I told her and she went to check them out and noticed how many pepper buds there are too!!
Pepper plant
String Bean Plant with flowers!
Pepper plant
String Bean Plant with flowers!
Close up of the flowers
Look!! Peppers are starting!
More flowers on her string bean plant
4/27/2009
Arnolds Sandwich Thins
My Mum has been raving about Arnold's Sandwich Thins. I finally found some and bought the whole wheat ones.
Arnold Select 100% Whole Wheat Sandwich Thins - 8 pack: These unique sandwich-sized flatbreads are perfect for making your favorite burgers and sandwiches a bit healthier. Available in select markets.
This product is:
Low Cholesterol
Excellent Source of Fiber
Low Fat
0g Trans Fat
100% Whole Wheat
Made with Whole Grains
No High Fructose Corn Syrup
They are fantatic for sandwiches, but I think they would be even better for burgers!
Lime Meltaway cookies
While looking through my Martha Stewart Cookie cookbook, I stuck a post it note on the page that had a recipe called Lime Meltaways. I took my butter out to warm up earlier today. I just made the dough and now it is chilling in the fridge. The dough smells fresh and yummy. I did snitch a little piece and it tastes very light and good.
Makes about 3 dozen.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
UPDATE: These are incredibly yummy!! Even Marcel had a couple and he doesn't like sweets. By the way when it says to toss the warm cookies in the powdered sugar, be very careful! The cookies are very crumbly.
Makes about 3 dozen.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
UPDATE: These are incredibly yummy!! Even Marcel had a couple and he doesn't like sweets. By the way when it says to toss the warm cookies in the powdered sugar, be very careful! The cookies are very crumbly.
4/24/2009
Garden update
Victoria's container garden is growing well! Look at her tomato plant, it now has 6 or 7 flowers and she is very excited!
Her bell pepper pot and string bean pot are growing too!
Her herb pot is doing very well also. Last week when I made a roast chicken I snipped off a bunch of sage leaves and some lemon basil leaves to tuck under the skin. Mmm it was goooood!
Her bell pepper pot and string bean pot are growing too!
4/20/2009
My favorite kitchen hand soap
My favorite kitchen hand soap, from Bath & Body Works. It is called Kitchen Lemon. It smells fantastic!
4/14/2009
Isn't Victoria the sweetest
So last Friday night over dinner, Victoria pulls her chair up to Marcel and was whispering in his ear that she wants to make me breakfast in the morning. Marcel asks her why and she replied back "because Mummah had a hard week getting the house all ready for my friends to come over and because she does so much for me". She wanted to make me eggs and coffee and Marcel said something about me not wanting hot coffee when it is warm out. They whispered back and forth for a few more minutes.
Saturday morning I got up and was making coffee cake muffins for the adults and Victoria and Marcel said they would be right back.
They went to Dunkin Donuts so that Victoria could get me ice coffee and a donut. She picked out a chocolate frosted donut with my favorite colors pink and orange! She said they were Dunkin Donut colors LOL I think that was THE best donut I ever had!!!
I am so blessed to have such a wonderful and thoughtful little girl!!
Saturday morning I got up and was making coffee cake muffins for the adults and Victoria and Marcel said they would be right back.
They went to Dunkin Donuts so that Victoria could get me ice coffee and a donut. She picked out a chocolate frosted donut with my favorite colors pink and orange! She said they were Dunkin Donut colors LOL I think that was THE best donut I ever had!!!
I am so blessed to have such a wonderful and thoughtful little girl!!
Breakfast for dinner = Yum!
What to do with Ham leftovers from Easter Dinner?? Make breakfast for dinner! That was Victoria's idea last night. She wanted eggs, ham and pancakes and not bisquick pancakes...
So I whipped up a batch of buttermilk pancakes.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
Oh and if you don't have ready made buttermilk, you can make your own. The recipe for buttermilk is 1 cup of milk to 1 tbs of an acid like white vinegar or lemon juice.
So I whipped up a batch of buttermilk pancakes.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
Oh and if you don't have ready made buttermilk, you can make your own. The recipe for buttermilk is 1 cup of milk to 1 tbs of an acid like white vinegar or lemon juice.
4/13/2009
Coffee Crumb Cakes
I recently picked up a Family Circle Magazine because it had a couple copycat recipes. I love copycat recipes. Anyway the one that got my attention was the Coffee Crumb Cakes (the little ones in the plastic wrap). So I made a double batch for the egg hunt this past Saturday.
12 servings
Prep: 10 minutes Bake: 20 minutes
Ingredients
1- 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
Topping:
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
1/3 cup unsalted butter, melted
1 cup all-purpose flour
Directions
1. Heat oven to 350°. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter.
Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15 to 20 minutes. Cool completely on wire rack.
My Thoughts:
They tasted very good but they were huge! Not sure if it is because I double the recipe and I used two 12 muffing pans. Next time I will make a single batch and still use two pans, but not fill them all the way up. I think instead of 12 it would make like 16 and be the perfect size.
12 servings
Prep: 10 minutes Bake: 20 minutes
Ingredients
1- 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
Topping:
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
1/3 cup unsalted butter, melted
1 cup all-purpose flour
Directions
1. Heat oven to 350°. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter.
Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15 to 20 minutes. Cool completely on wire rack.
My Thoughts:
They tasted very good but they were huge! Not sure if it is because I double the recipe and I used two 12 muffing pans. Next time I will make a single batch and still use two pans, but not fill them all the way up. I think instead of 12 it would make like 16 and be the perfect size.
4/11/2009
Bunny Cupcakes
A few weeks ago I received an email with a recipe for Bunny cupcakes. So I decided to make them for an impromptu Easter Egg hunt.
Here is the recipe:
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Chewable Sweet Tart eyes
Large marshmallow
Mini marshmallows
1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.
Here are some things that I changed:
For the eyes I used M&M's and black decorating gel
For the nose, I cut a pink jelly bean in half and used 1/2 per Bunny
For the cheeks, I jut one mini marshmellow in half and used one mini marshmellow per Bunny. Using two whole mini marshmellows, well they kept tipping over.
For the whiskers, I used Twizzlers pull and peel.
Now my issue with the ears, Walmart brand marshmellows are horrid! Way to sticky and mushy! I do not like how the ears came out at all. Way to much marshmellow. Next time I am sticking with Jet Puffed and I am going to slice them the way I do the Flower Petal Cupcakes.
Next my issue with the coconut I am going to SKIP IT!! One reason using the coconut makes everything else fall off. I had to use extra frosting to keep things stuck on. Another reason to skip it, some kids just don't like coconut. I will just use a piping bag and a Wilton tip No. 233 Multi-Opening Decorating Tip.
So finally here are some pictures, they did turn out very cute.
I made six green eyed bunnies, six blue eyed bunnies and a dozen flowers.
Here is the recipe:
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Chewable Sweet Tart eyes
Large marshmallow
Mini marshmallows
1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.
Here are some things that I changed:
For the eyes I used M&M's and black decorating gel
For the nose, I cut a pink jelly bean in half and used 1/2 per Bunny
For the cheeks, I jut one mini marshmellow in half and used one mini marshmellow per Bunny. Using two whole mini marshmellows, well they kept tipping over.
For the whiskers, I used Twizzlers pull and peel.
Now my issue with the ears, Walmart brand marshmellows are horrid! Way to sticky and mushy! I do not like how the ears came out at all. Way to much marshmellow. Next time I am sticking with Jet Puffed and I am going to slice them the way I do the Flower Petal Cupcakes.
Next my issue with the coconut I am going to SKIP IT!! One reason using the coconut makes everything else fall off. I had to use extra frosting to keep things stuck on. Another reason to skip it, some kids just don't like coconut. I will just use a piping bag and a Wilton tip No. 233 Multi-Opening Decorating Tip.
So finally here are some pictures, they did turn out very cute.
I made six green eyed bunnies, six blue eyed bunnies and a dozen flowers.
4/08/2009
Printable Coupons
Last night at work our "theme" was money saving ideas and we handed out a great sheet with different tips and examples. Like one was the difference between buying a store rotissery chicken at about $7.00 - $10.00 for a 3 pound bird and buying a whole roaster chicken and cooking it at home.
The kids also talked about ways their families save money at home. One boy said that his mom gets the paper and clips coupons. I told him that there are a few places online that you can print out coupons and he wrote them down. Some of my favorites are:
coolsavings.com
coupons.com
mypoints.com
couponloop.com
Another good way to get coupons is signing up for newsletters like at Pillsbury.
What are some of your money saving tips for the grocery store? Do you have favorite coupon sites? Let me know!
The kids also talked about ways their families save money at home. One boy said that his mom gets the paper and clips coupons. I told him that there are a few places online that you can print out coupons and he wrote them down. Some of my favorites are:
coolsavings.com
coupons.com
mypoints.com
couponloop.com
Another good way to get coupons is signing up for newsletters like at Pillsbury.
What are some of your money saving tips for the grocery store? Do you have favorite coupon sites? Let me know!
Homemade Trail Mix (update)
Homemade Trail Mix (update)
I did add some banana chips (good and fattening for Victoria)
Shredded coconut (not toasted per Victoria's request)
Dried pineapple chunks
And I found some roasted shelled pumpkin seeds in the same section with the other dried fruit and nuts.
I did add some banana chips (good and fattening for Victoria)
Shredded coconut (not toasted per Victoria's request)
Dried pineapple chunks
And I found some roasted shelled pumpkin seeds in the same section with the other dried fruit and nuts.
Cuisinart Pro Classic 7-Cup Food Processor
I also got this for Christmas last year. OMG I love this!! I don't know why I didn't get one sooner? A few years ago I thought of getting a cheapy one from GE and when I finally decided on it, we couldn't find it at any store. That must have been a sign. Anyway this past Christmas Marcel said forget it!! Just show me the one you want and I sent him the link and a few days later a big box from Amazon was sitting by the front door.
Product Features:
Includes steel blade, dough blade, slicing disc, and shredding disc
Extra-large feed tube for larger food slices
Dishwasher-safe parts
Five-year full motor warranty, three-year limited entire unit warranty
4/07/2009
Iced Tea Maker
Last Mother's Day (I think), Victoria picked out and iced tea maker from Mr. Coffee. She picked lime green. I used it so much last summer and packed it away when it got cool out. I pulled it out the other day and already have gone through 3 or 4 pitchers. Yum!
For those days when nothing quenches your thirst like a big glass of iced tea, Mr. Coffee offers the ideal solution. This iced tea maker brews up a refreshing beverage in about 10 minutes. It's easy to use; just pour in the water, add tea to the basket and fill the pitcher with ice.
3-quart pitcher
Auto shut-off
On/off indicator light
Dimensions: 7.75"D x 16"L x 15"H
Model No. TM30P
For those days when nothing quenches your thirst like a big glass of iced tea, Mr. Coffee offers the ideal solution. This iced tea maker brews up a refreshing beverage in about 10 minutes. It's easy to use; just pour in the water, add tea to the basket and fill the pitcher with ice.
3-quart pitcher
Auto shut-off
On/off indicator light
Dimensions: 7.75"D x 16"L x 15"H
Model No. TM30P
Griddle
For Christmas I received a Presto Tilt and Drain griddle.
I cannot recommend this enough!!! Just the other day it took all of 3 or so minutes to make 4 grilled ham and cheese sandwiches compared to 15 minutes making them one at a time. I also can grill 6 English muffins at a time.
The clean up is so easy!
With a unique "square" shape that holds more pancakes, eggs and sandwiches than most conventional rectangular griddles, the Presto Tilt 'n' Drain Griddle gives you more taste for your buck. Features a cool-touch base and the exclusive Tilt 'n' Drain feature which makes cleaning and maintenance a cinch.
Efficient square shape
Cool-touch base
Control Master heat control
Premium nonstick surface
Fits in most dishwashers and 18-inch kitchen cabinets
Exclusive Tilt 'n' Drain feature
I cannot recommend this enough!!! Just the other day it took all of 3 or so minutes to make 4 grilled ham and cheese sandwiches compared to 15 minutes making them one at a time. I also can grill 6 English muffins at a time.
The clean up is so easy!
With a unique "square" shape that holds more pancakes, eggs and sandwiches than most conventional rectangular griddles, the Presto Tilt 'n' Drain Griddle gives you more taste for your buck. Features a cool-touch base and the exclusive Tilt 'n' Drain feature which makes cleaning and maintenance a cinch.
Efficient square shape
Cool-touch base
Control Master heat control
Premium nonstick surface
Fits in most dishwashers and 18-inch kitchen cabinets
Exclusive Tilt 'n' Drain feature
4/05/2009
Container Gardening
Victoria wants to have a container garden, so today at Home Depot she picked out a few plants. She picked string beans, bell peppers, common sage, greek oregano, sweet basil and lemon basil. So here is the beginning of her container garden.
You might be asking why a container garden? Well last year she tried to plant summer squash, cantaloupe, and strawberries, but we quickly found out that the neighborhood rabbit ate everything! Poor Victoria was heartbroken and really MAD! So this year we are trying containers, wish her luck!
4/02/2009
Homemade Trail Mix
I was getting tired of paying $$$ for a bag of trail mix that would be gone in less that 24 hours. So Victoria and I picked out some items that you can get in bulk and that saved a lot of money. We put the following in it:
Roasted peanuts
Roasted almonds
Sunflower kernels
Craisins
Dried Cherries
Dried Blueberries
Yogurt covered raisins
Golden raisins
and finally a handful of M&M's
We mix up a big Gladware container every few days, it stays fresher and tastes fresher than what I bought at the store.
What else would be good in trail mix?? If you have suggestions, feel free to put you ideas on the Tagboard on the left of this page.
Thanks!!
Roasted peanuts
Roasted almonds
Sunflower kernels
Craisins
Dried Cherries
Dried Blueberries
Yogurt covered raisins
Golden raisins
and finally a handful of M&M's
We mix up a big Gladware container every few days, it stays fresher and tastes fresher than what I bought at the store.
What else would be good in trail mix?? If you have suggestions, feel free to put you ideas on the Tagboard on the left of this page.
Thanks!!
3/31/2009
Sausage Rolls
I am making Sausage Rolls for dinner tonight.
Makes 2
2 pounds of pizza dough
1 lb Italian Sausage
1 (4 oz) "pizza cheese", can be any kind of cheese that you like
1 tsp garlic salt
1/2 cup breadcrumb
1 tbs italian seasoning
2 eggs
Preheat oven to 375
Spray one big or two small cookie sheets with cooking spray.
Break sausage into pieces and cook until no longer pink, drain and cool.
Mix all the ingredients.
Roll out the pizza dough making two rectangles.
Press 1/2 the sausage mixture on each rectangle.
Roll up and seal the seam.
Put a light coating of olive oil on the top of the bread and sprinkl with extra garlic salt.
Split the top a bit.
Bake for 34 to 45 minutes
Makes 2
2 pounds of pizza dough
1 lb Italian Sausage
1 (4 oz) "pizza cheese", can be any kind of cheese that you like
1 tsp garlic salt
1/2 cup breadcrumb
1 tbs italian seasoning
2 eggs
Preheat oven to 375
Spray one big or two small cookie sheets with cooking spray.
Break sausage into pieces and cook until no longer pink, drain and cool.
Mix all the ingredients.
Roll out the pizza dough making two rectangles.
Press 1/2 the sausage mixture on each rectangle.
Roll up and seal the seam.
Put a light coating of olive oil on the top of the bread and sprinkl with extra garlic salt.
Split the top a bit.
Bake for 34 to 45 minutes
Topsy Turvy
Topsy Turvy...
We spotted these at Home Depot on Friday night and we had to get one. The problem was we can't hang it outside because the darn rabbit eats everything. Last year Victoria planted tomatoes, squash and strawberries and the rabbit ate everything.
So we looked row after row and finally we found an adjustable plant hanger.
Now I wonder if the plant will grow???
We spotted these at Home Depot on Friday night and we had to get one. The problem was we can't hang it outside because the darn rabbit eats everything. Last year Victoria planted tomatoes, squash and strawberries and the rabbit ate everything.
So we looked row after row and finally we found an adjustable plant hanger.
Now I wonder if the plant will grow???
Flower cupcakes
I shamelessly stole this idea from of my iVillage girls, Gina.
Victoria asked for funfetti cupcakes, those are her favorite "homemade" flavor. We talked about what color sprinkles she would like and pulled them out from my "baking" cabinet. BUT she had one request, she wanted a red one like a rose.
Last night I baked the cupcakes and let them cool. Then it hit me I don't have anymore green food gel coloring!! ACK!! I will have to play with Royal Blue and Golden Yellow.
This morning while the birthday girl was eating and getting ready for school I mixed up the frosting and finally got it to a pretty green color and started on the petals. All the petals are, cut up marshmellows. It takes extra time, but so worth it if you wash off your knife after each marshmellow. That way the knife isn't sticky and won't have ragged edges.
For the center I used pastel M&M's and a small marshmellow for Victoria's.
So here are the pretty cupcakes.
Victoria's very special cupcake.
Victoria asked for funfetti cupcakes, those are her favorite "homemade" flavor. We talked about what color sprinkles she would like and pulled them out from my "baking" cabinet. BUT she had one request, she wanted a red one like a rose.
Last night I baked the cupcakes and let them cool. Then it hit me I don't have anymore green food gel coloring!! ACK!! I will have to play with Royal Blue and Golden Yellow.
This morning while the birthday girl was eating and getting ready for school I mixed up the frosting and finally got it to a pretty green color and started on the petals. All the petals are, cut up marshmellows. It takes extra time, but so worth it if you wash off your knife after each marshmellow. That way the knife isn't sticky and won't have ragged edges.
For the center I used pastel M&M's and a small marshmellow for Victoria's.
So here are the pretty cupcakes.
Victoria's very special cupcake.
3/29/2009
And the winning cake was.....
And the winning cake was.....
Close up of Remy's dessert.
There were 2 votes for Ratatouille, please let me know if you were the ones who voted for them.
Double Chocolate Banana Muffins
Double Chocolate Banana Muffins
1-1/2 cups all-purpose flour
1 cup granulated Sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cup mashed ripe bananas
1/3 cup vegetable oil
1 egg
1 cup (6 ounces) miniature semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.
1-1/2 cups all-purpose flour
1 cup granulated Sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cup mashed ripe bananas
1/3 cup vegetable oil
1 egg
1 cup (6 ounces) miniature semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.
3/24/2009
Peanut Butter Swirl Brownies
Peanut Butter Swirl Brownies, from my new Martha Stewart Cookies cookbook.
FOR THE BATTER
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15minutes.
Lift out brownies; let cool completely on a wire rack before cutting into squares.
I didn't have anymore parchment so I sprayed the pan with cooking spray with flour.
3/26 PICTURES!!! (First one is just for Michelle ::wink:: my double boiler)
Chocolate all melted...
FOR THE BATTER
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15minutes.
Lift out brownies; let cool completely on a wire rack before cutting into squares.
I didn't have anymore parchment so I sprayed the pan with cooking spray with flour.
3/26 PICTURES!!! (First one is just for Michelle ::wink:: my double boiler)
Chocolate all melted...
1/3rd of the batter and some of the peanut butter mixture
Ready to go in the oven
All done and VERY YUMMY!!
Vital Wheat Gluten
YAY! I found some Vital Wheat Gluten, by Hodgson Mill at Walmart, now I don't have to wait for it to come in stock online. (It was in the food section near the flour and yeast)
I think I feel a loaf of whole wheat bread needs to be made today!!
3/26 Update: use the gluten for the whole wheat bread and it did rise more. The texture is a bit lighter too. Flavor was the same at the first time. The top of the loaf was a bit funky, which happens sometimes with my bread machine.
I think I feel a loaf of whole wheat bread needs to be made today!!
3/26 Update: use the gluten for the whole wheat bread and it did rise more. The texture is a bit lighter too. Flavor was the same at the first time. The top of the loaf was a bit funky, which happens sometimes with my bread machine.
3/18/2009
Pasta & Meatballs
When I asked Victoria what she thought would be good for dinner she said pasta and meatballs. I don't have a real recipe for my sauce. I just dump a couple jars of spaghetti sauce, diced tomatoes, minced garlic, onion and all sorts of spices into the crock pot and let it go all day. Usually I have store bought meatballs in the freezer, this week I don't.
So here is the meatball recipe that I made this morning.
1 pound ground beef (or turkey)
1/2 cup bread crumbs (I like plain then add my own herbs and spices)
1/4 cup chopped parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese (the good stuff, not from a can)
In a bowl, mix the ground beef (or turkey), bread crumbs, what ever herbs and spices that you like, eggs, and cheese. Season with salt and pepper. I used my medium cookie scoop to make the balls, and drop into the sauce. Cook for 4 to 5 hours on high.
Serve over your favorite pasta shape.
So here is the meatball recipe that I made this morning.
1 pound ground beef (or turkey)
1/2 cup bread crumbs (I like plain then add my own herbs and spices)
1/4 cup chopped parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese (the good stuff, not from a can)
In a bowl, mix the ground beef (or turkey), bread crumbs, what ever herbs and spices that you like, eggs, and cheese. Season with salt and pepper. I used my medium cookie scoop to make the balls, and drop into the sauce. Cook for 4 to 5 hours on high.
Serve over your favorite pasta shape.
3/17/2009
Corned Beef & Cabbage
Corned Beef & Cabbage
1 box of Beef Stock
1/4 cup cider vinegar
1 large onion quartered
5 medium potatoes peeled and quartered
5 medium carrots, cut into 2 inch pieces
3 pounds corned beef or beef brisket
1 head green cabbage, trimmed and cut into 6 wedges
(Bouquet Garni)
Stir the stock and vinegar in a large crock pot. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the stock mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork tender. Remove Bouquet Garni.
Bouquet Garni...I did not do this. I just put a handful of garlic cloves, a couple of bay leaves, tbs peppercorns, 1 tsp red pepper flakes, 1 tsp allspice berries, 1 tbs coriander seeds, 1 tsp dried mustard, 1/2 tsp ground ginger and a pinch of ground cloves and a 1/2 tsp salt and just put it all in the stock mixture.
Usually the corned beef package contains the pickling spice, but the one I bought the other day didn't. Oh well time to make a substitution!
1 box of Beef Stock
1/4 cup cider vinegar
1 large onion quartered
5 medium potatoes peeled and quartered
5 medium carrots, cut into 2 inch pieces
3 pounds corned beef or beef brisket
1 head green cabbage, trimmed and cut into 6 wedges
(Bouquet Garni)
Stir the stock and vinegar in a large crock pot. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the stock mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork tender. Remove Bouquet Garni.
Bouquet Garni...I did not do this. I just put a handful of garlic cloves, a couple of bay leaves, tbs peppercorns, 1 tsp red pepper flakes, 1 tsp allspice berries, 1 tbs coriander seeds, 1 tsp dried mustard, 1/2 tsp ground ginger and a pinch of ground cloves and a 1/2 tsp salt and just put it all in the stock mixture.
Usually the corned beef package contains the pickling spice, but the one I bought the other day didn't. Oh well time to make a substitution!
3/15/2009
Italian Bread
Italian Bread (makes 2 loaves)
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 1/2 tsp bread machine yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 1/2 tsp bread machine yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
3/13/2009
Chunky Peanut, Chocolate and Cinnamon Cookies
Here is another from my Martha Stewart Cookies cookbook, and they are very good. I used my smallest cookie scoop to make the cookies very small. I think next time I will use my medium scoop.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool.
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