Vegetable Stuffed Shells

In the mood for some creamy cheese filled carb boats? Me too!

But I HAVE to make the standard stuffed shells recipe a bit more healthy. This is normally considered an "easy weeknight, everynight" dish. But come on? Who's waistline can afford that much gooey goodness all the time?

Which means, make the most of your vitamins and watch your serving size and there should be no guilt on a normally considered indulgent dish. 

Bring on the Veggies!

Vegetable Stuffed Shells                         Serves 4

16-18 Jumbo pasta shells (wheat is best)
2 cloves of garlic, minced
1 zucchini, shredded about 1 1/2 c
1/2 c yellow onion, diced
1 {2 lb} bunch of fresh spinach, roughly chopped
1 small carrot, finely shredded
1 1/2 c part skim ricotta cheese
1/2 c Asiago cheese, shredded
1 egg
1 tsp salt
1/2 tsp pepper

1 c mozzarella cheese, shredded
1/2 jar marinara sauce or 1 1/2 c homemade pasta sauce

1. Cook pasta shells according to the package directions. Drain and set aside when done. Meanwhile start your filling.

2. In a medium saucepan add a little bit of oil. Sautee garlic for 1 minute or until aromatic. Add onions and sautee another minute. Add carrots an zucchini and sautee until tender and all water is evaporated out of the pan. Add spinach and sautee until wilted.

3. Pre-heat oven to 350F. Transfer veggies to a large bowl, combine with the rest of the ingredients (ricotta-pepper). Lay out a shallow roasting pan, spread 1/2 c of sauce on the bottom of the pan. Stuff your shells and place in the pan.

4. Drizzle 1/2 c marinara sauce over the shells and sprinkle 1/4 c mozzarella cheese on top. Cover with the lid or aluminum foil, bake for 30 minutes.

5. Enjoy!

Note: I noticed the zucchini was deviously hidden in these shells. If you have a child that hates green things (like mine), peel the zucchini and omit the spinach.

Calories calculated using Sparkrecipes Calculator: 460 calories for 4 shells

Honey Lime Pork Roast

I have been in love with the new flavor combination of honey and lime. It's tart and sweet and tastes delicious on every meat type I have tried so far (beef, chicken and now pork).

In my usual shopping splurges I bought a pork roast thinking I haven't served that in awhile in my home. But as it sat in my fridge for 2 days, I didn't have a plan for it yet until I saw that I had two limes left in the BACK of my fridge. Inspiration struck and, as usual, I'm oh so glad I followed it.

I love the sweet crust this loin produced from the honey and the slight bursts of heat from the jalapeno. Yum!

Enjoy this tangy, fresh and savory recipe.

Honey Lime Pork Roast                       Serves 5-6

Juice of two limes

1/4 cup butter, melted

1/4 cup honey
1 teaspoon dry mustard
1 teaspoon coarsely ground pepper
2 teaspoons salt
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3-4 fresh garlic, finely chopped
2 jalapenos, seeded and chopped
2 lb pork roast, or tri tip roast

1. Combine all marinade ingredients in a resealable Ziplock bag, squeeze bag slightly to mix. Place roast on a cutting board and cut 2-3 deep slashes into the meat, move roast into the marinade bag; seal tightly. Refrigerate for 8 hours or overnight.

2. Pre-heat oven to 350°F. Line a 13x9 roasting pan with aluminum foil. Place a roasting rack at the bottom, generously sprayed with non-stick stray if desired. Remove roast from marinade, place on the rack. Scoop out a few garlic chunks and jalapenos, push into the slashes made earlier. 

3. Bake for 25-35 minutes per pound of roast, or until meat thermometer reaches 160°F. Let stand 10 minutes under a foil tent to keep in the heat.

4. Serve, sliced on the diagonal with steamed vegetables and quinoa or rice.

Calories calculated using Sparkrecipes Calculator: 328 calories per serving

Hazelnut Spread

Today was a party! Any excuse to make something new and delicious is OK by me. This time I wanted something simple and easy, something people can nibble...fresh strawberries, apple slices, an assortment of Pepperidge Farm and homemade cookies, all served with my cool creamy hazelnut dip.

Everyone enjoyed it (except my sister, she said it was too sweet for her, but 7 out of 8 people 'aint bad!)

This is a definite crowd pleaser. Make ahead and make plenty of it, I know guests will be asking about it and going back for more. This mousse-like mix is a wonderful and rich way to enjoy your favorite fruit and cookies that are usually dipped in chocolate.

yumm

Creamy Hazelnut Spread      Yields: 3cups
                                                                           Total Time: 15mins

1 8oz package of cream cheese, softened
1/2 c chocolate hazelnut spread (Justin's Hazelnut butter or Nutella)
2 tsp vanilla extract
1 cup heavy whipping cream (or 1 cup whipped topping)
2 tbl sugar
1/2 c chopped hazelnuts

Fresh hauled strawberries, biscotti, Milano cookies to dip

1. In a mixing bowl, combine the cream cheese, chocolate hazelnut spread, and 1 tsp vanilla until smooth.
2. In another bowl whip heavy cream on high with sugar and remaining extract until soft peaks form.
3. Fold in whipped cream and 2/3rds of the hazelnuts. Place in serving dish, surround with goodies to be dipped.
4. Garnish with remaining hazelnuts right before serving.
5. Enjoy!

Pumpkin-Lavendar Bread

I am hosting a Blessings Unlimited party tomorrow and I really wanted to make something different for the guests to nibble on as they look through catalogues and listen to a consultant speak.

The party is going to be outside in the fresh Fall air, making this a perfect time to start with a new pumpkin recipe!

Last night I was sitting and thinking of what to make, when I decided to combine two different but complimentary SMELLS....what goes with pumpkin? The usual: nutmeg, cinnamon, ginger, maple, cloves...but I thought, what about lavender?

That's it! I googled some recipes (I guess I'm not as original as I thought), and found very few, most blogs just used the same recipe over and over, I didn't like that. This had to be an original, so I made up my own.

Pumpkin-Lavender Bread

4 c sugar
1 c oil
4 eggs (you can substitute 4 tbl of flax and 1/2 of water for added fiber)
3 1/2 c all-purpose flour
2 tsp baking soda
1 1/2  salt
1 tsp Saigon cinnamon
1 tsp nutmeg (fresh grated is best)
1/4 c lavender
2/3 c water
1 1/2-2 c pumpkin puree (homemade is best!)
1 c chopped walnuts or raisins (optional)

1. Take a deep small bowl and pour in lavender. If you have a mortal and pestle (I don't), crush lavender until aromatic and sweet. I used a citrus zester and a bowl-same diff. Pour in one cup of the sugar into the lavender and mix. Let sit.

2. Grease 3 8x4x2 inch bread loaf pans, set aside. Pre-heat oven to 350F.
3. In your stand up mixer bowl (or a large mixing bowl), beat remaining sugar (3 c) and oil on medium speed until crumbly. Add eggs one at a time, beating well after each one.
4. In another large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and half a cup of lavender sugar.
5. Alternate adding flour and water to sugar mix on low speed, starting and ending with flour. Mix until just combined. Mix in pumpkin.
6. Spoon batter into prepared pans. Sprinkle with a few lavender buds, and bake for 55-60mins or until toothpick inserted comes out clean.
7. Cool in pans 10 mins, remove and cool on wire racks completely. Eat.

This bread is very good! I loved the mingling of flavors. You take a bite and immediately taste the familiar pumpkin and nutmeg, but then comes the lavender and your senses just go, "ahhhhh". I know I'll be making this again.

* Next time, I probably would add nuts. I made my bread without walnuts (family members are allergic), but I think those would really, really made this bread sing!

The crumb texture is just right!

Spice Shortbread Sticks (try saying that 5x fast!)

I found the recipe for these cookies in an old Pillsbury Cookies and Bars book I found at my moms. I thought I would try them out, I haven't made these before and look yummy. I was in an Autumn type of mood and wanted something warm and "dunkable" for my morning coffee or apple cider.

I don't post everything I make, especially if I didn't make it up, but these were so darn good and easy I had to share. They are really like a comfort food to me, I eat one bite and I feel all warm and cozy.

These are great mailed Christmas cookies

Sugar and Spice Shortbread Sticks

This recipe has been modified to suit my baking process

Cookies
3/4c brown sugar
1 c unsalted butter, softened
1 tsp vanilla
1 egg
2 3/4 c all purpose flour
3/4 tsp apple pie spice (OR 1/2 tsp of cinnamon, 1/8 tsp each of ground cloves and nutmeg)

Haha, looks professional and wasn't even staged!

1. In a large bowl, combine sugar and butter, cream. Add vanilla and the egg, mix until light and fluffy. Add flour and spices, mix until a dough forms. Wrap in plastic wrap; refrigerate about an hour.
2. Pre-heat oven to 350F. Take a piece of wax paper and lay on a flat surface, lightly flour. Cut dough in half and roll out on half to a 12x6- inch rectangle. Use a 1-inch ruler, and rock slightly to the right to make impressions in the dough all the way across. Cut the dough down the impression lines with the back of a knife. (Cut the cookies in half lengthwise to get 3-inch cookies instead of 6-inches if you'd like) 
3. For a well shaped stick, use the flat side of the ruler to straighten the sides of the dough. Use it as a guide to cut the rectangle neatly, in half, or to make sharp edges. Dip a spatula in flour and carefully place sticks 1/2 inch apart on ungreased cookie sheet.
4. Bake for 12-15 mins or until edges or slightly light golden brown. Immediately remove from cookie sheet and cool on wire racks completely. 

Glaze
1 1/2 c powdered sugar
1/4 tsp cinnamon, 1/16 both cloves and nutmeg, 1/2 tsp chai vanilla spice (optional)
3 tbl apple juice or water

1. When cookies are completely cooled. Blend all glaze ingredients together until smooth and you reach a desired glaze consistency (runny, think like molasses). Spread glaze on tops of cookies. Let glaze stand and set before storing.

This is cleaned out candle jar

Zebra Butter Cookies

I wanted to make a new kind of cookie the other night.

I wanted one that would be 1) eye catching, 2) one I have never made before and 3) familiar enough that people wouldn't be afraid to eat it!

I decided I wanted something rich and easy, Butter Cookies!

But with a twist, or should I say a stripe :)

These cookies looked great, although I messed up a lot making them! The stripes should have been straight etc...anyways! They taste so delicious I had to put them in the freezer so I would stop eating them!

If your willing to put in the work, they are so worth it :)

Striped Butter Cookies

1 1/4 c unsalted butter, softened
1 c sugar
2/3 c powdered sugar
1 egg
1 tsp vanilla
3 c flour
1/4 tsp salt
1/4 c cocoa

Can you see where I marked my paper?

1. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually add in flour and salt until combined.
2. Divide dough in half, roll one half between 2 pieces of wax paper, approx 1/4"x10"x10" and refrigerate. Add cocoa to other half and mix well. Roll between wax paper and refrigerate. Let dough chill overnight or at least half an hour. 
3. Take both doughs out and stack on top of one another (I doubled the recipe in this pic, you should have just two doughs). Keep your wax paper!



stacked dough

4. I started with one cookie cutter, but changed my mind later so ignore the imprint. Cut your dough in half so you have two "halfs" 3 inches long. Then measure your dough, 1/2-1 inch at a time and cut so have many stripes 3"x1"

Cut dough and measured at 1/2 inch

Should look something like this

5. Lay out your wax paper again. Pick up stripes and turn onto their sides to see the stripes to be: cocoa, vanilla, cocoa, vanilla etc.., slightly press together. Cover with wax paper again and chill for another half hour. This give the dough time to firm up before cutting.

Side-by-side stripes

6. Pre-heat the oven to 375F. Remove the top portion of the wax paper and scoop out a 1/4 c of flour for dipping cutters into. Dip and cut, shapes. This would be really cute cookie if I had a horse cookie cutter to make zebras! Make the most of your space cause you can't rework the dough and have it be the same again. Get out small and large cutters, I used medium stars and small circles.

7. Left over scraps I piled up gently and placed a wax sheet on top. I rolled out the dough again with minimal movements as possible. The more you work the dough, the less vanilla color you'll have, the cocoa incorporates it. This step makes a cool marble effect, so you still get a beautiful cookie!

Don't you just love those stripes? Very cool.

7. Bake 375F for 7-9 minutes, or just until edges are lightly golden. These cookies can easily over bake so watch them carefully, you want them to be chewy yet firm. Let stand on cookie sheet for 2 minutes then cool completely on a wire rack.

I doubled this recipe and made A LOT, so I cut it down for you. This recipe (depending on your cookie cutters) will make approximately 1 1/2 dozen medium cookies, and 1 dozen tiny cookies on top of that!

Over cooked cookies top left, perfect cookies bottom right

So there you have it, zebra striped cookies that are buttery delicious and beautiful to look at.

Best Ever (I've Made) Brownies

I just recently discovered grouprecipes.com, if you have never seen that site before, it is a great site! I make my life easier and when I want a different recipe or in the mood for _______, I go there first. They also have a great software where you can compare recipes! This is how I "invent" recipes I want to try, buy picking and choosing what I think would work best and make it all my own.

A few weeks ago I was craving outrageously, all day for brownies. I have been trying to watch what I eat, but there was no getting around it...So I made brownies! And these are the most delicious, fudgy, chewy brownies I have ever made or eaten! 

If you want brownies, this is the recipe to make. I have officially added it to my recipe cards, it is here to stay.

 

Best Ever Brownies

• 5 squares of semisweet chocolate, chopped
• 1 stick of unsalted butter, cut 
• 5 tbl cocoa powder
• 3 large eggs
• 1 1/4 c sugar
• 2 tsp vanilla 
• 1 tsp salt
• 1 cup unbleached all-purpose flour
• 1/2 c finely chopped walnuts

1. Preheat oven 350F. Spray 8-inch square baking pan ( I only have a 11"x7" pan, brownies bake taller then normal) with nonstick vegetable cooking spray.

2.  In a double boiler or microwave, melt chocolate and butter, stirring occasionally until mixture is smooth. Add in cocoa. Set aside to cool for 10 mins.

3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Slowly whisk chocolate into egg mixture; then stir in flour until just combined. Do not over mix. Pour into your prepared pan, spread into corners and level. (Mr. Beautiful is allergic to all nuts so I sprinkle my walnuts on half of a pan for me and leave the rest of the pan bare. I have to be very careful, but I can still eat "nom nom" walnut brownies)

4. Bake until slightly puffed and toothpick comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.Cool until just bearable to eat, brownies are best served still warm from the oven. :)

Peaches and Cream Muffins

Last month the peaches in my parent's orchard ripened and I went a little crazy canning peaches, making peach honey and peaches n' cream ice cream. I also made peach muffins, but I forgot to post it until now when I got a sudden craving for another of these sweet muffins. They are really good and just another reminder that summer is quickly fading fast.

The leaves are already falling in my yard, but I can cling to summer a little bit longer with these yummy beauties.

Peaches n’ Cream Muffins

3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
1 cup sugar
1/2 cup canola oil
2 large egg
2/3 cup milk
2 teaspoon vanilla extract
2 cup fresh peaches, peeled and chopped

Cream cheese filling:

3/4 c cream cheese, at room temperature
1 teaspoon lemon zest
2 tablespoon sugar
1/2 teaspoon cinnamon

Streusel Topping (Cut together until resembles coarse crumbs)
3 tbl flour
3 tbl brown sugar
1/4 tsp cinnamon
4 tbl butter

1. Preheat oven to 400 degrees. Grease a muffin tin well (I don't care what people say, muffins don't have liners on them, cupcakes do!). Set aside.
2. In a medium bowl, mix together the flour, salt, baking powder, sugar and cinnamon.
3. In a separate bowl, mix oil, egg, milk, and vanilla together.
5. Gently fold in the the wet ingredients into flour mix until just combined, do not over mix.  The batter will be thick. Fold in the peaches.
6. In a small bowl, mix together the cream cheese, lemon zest, sugar, and cinnamon. Mix until creamy and smooth.
7. Fill each muffin cup half way with batter. Next, add a small spoonful of cream cheese filling to each muffin cup. Cover the cream cheese filling with the remaining batter. Sprinkle streusel topping just before baking.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes one dozen muffins.

Grab summer off the tree and make up a sweet morning batch of these beautiful muffins. Enjoy!


Pictures coming soon.

Making "Jelly Rolls" with Jelly Rolls

I had never heard of a jelly roll until last year when I was planning on making another pumpkin pie. I looked at the canned pumpkin can and there was this beautiful dessert just taunting me. I decided to try it, and the reward was definitely worth the work. The jelly roll is essentially a sponge-like cake with a creamy filling that makes it low-fat as well as adaptable to any taste.

I kind of have been on a jelly roll kick this weekend, making them to give away. Just making them is so much fun and there are lots of ways to make them your own. This blog is going to have two really delicious, moist, "jelly roll making" jelly roll recipes.

Classic Jelly Roll (This recipe has been in our family recipe cards for years)

5 eggs

1 c sugar

1/4 c water

1 tsp vanilla

1 c flour

1 tsp baking soda

salt to taste

Preserves of your choice, my rule of thumb: if it has seeds in it, you know it's gonna taste good!

Powered sugar

1. 
   
   Preheat oven to 350F. Grease a jelly roll pan and line with wax paper. Then grease the wax paper really well, especially in the corners.
2. 
   
   Beat eggs, sugar, water and vanilla.
3. 
   
   Slowly add flour, baking soda and salt.
4. 
   
   Pour into prepared pan and bake 30 mins or until cake springs back when lightly touched. Meanwhile sift powdered sugar onto a clean kitchen towel (everywhere! and I mean sift!)
5. 
   
   Immediately flip baked cake upside down onto sugared towel. Carefully remove wax paper and throw away. Slowly roll up cake into a spiral using the towel as a guide. Do not roll towel into the cake! Still wrapped in a towel, lift and place on a wire rack to cool for an hour.
6. 
   
   Slowly unroll cake and spread preserves all over cake, within a 1" margin around the edges (too much filling and it will spill out).
7. 
   
   Re-roll the cake into a spiral again and let set for another 1/2 hour.
8. 
   
   Sift powdered sugar on top, slice and serve.

Banana Nut Roll (from BHG cookbook, aka, never fails!)

No one turns a slice of this down...unless they are allergic to nuts. Then, how dare you try to hurt someone with a baked good!

5 eggs room temp

1/2 all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp vanilla extract

11 oz cream cheese softened

1 c sugar

3 tbl milk

1 c mashed banana

3/4 c finely chopped walnuts

6 bowls (3 small, 2 medium, 1 large), mixer/beaters, spatula, jelly roll pan or cookie sheet with edges

1. 
   
   Preheat oven to 350F. Spray a 15"x10"x1" pan or a jelly roll pan with Pam. Lay down a piece of wax paper and pres to seal to bottom and sides. Spray wax paper really well especially in the corners. Set aside.
2. 
   
   Mix flour, baking powder, baking soda, together in a small bowl and set aside.
3. 
   
   Cream cream cheese and 1/2 c sugar until smooth. Add one egg and 3 tbl of milk until slightly runny.
4. 
   
   Spread cream cheese into prepared pan (this will be the filling). Set aside.
5. 
   
   Separate 4 eggs.
6. 
   
   For cake, begin by beating eggs yolks and vanilla for 5 mins or until think and lemony colored. Gradually add in 1/3 cup sugar, beating on high until sugar is dissolved. Mix in banana and walnuts.
7. 
   
   Grab the large bowl, wash beaters really well and add egg whites. Beat egg whites on medium until soft tips form (tips curl). Gradually add 1/2 sugar, beating until stiff peaks form (tips stand straight). 
8. 
   
   Fold gently, egg yolk/banana mixture into the whites. Sprinkle flour mixture on top and gently fold until combined.
9. 
   
   Carefully spoon batter over cream cheese filling in pan. 
10. 
    
    Bake 20-23 mins or until cake springs back when lightly touched. Meanwhile, take a clean kitchen towel and sift powdered sugar all over (and I mean all over! and I mean sift!). When cake is done, immediately flip cake upside down onto towel. Remove wax paper and slowly use the towel to roll cake into a spiral. Don't roll the towel into the cake!
11. 
    
    Still in a towel, lift roll to a wire rack to cool at least an hour. Plate roll, sift powdered sugar on top or spread a simple glaze (powdered sugar and enough milk to make it runny) and sprinkle with walnuts.  

These two recipes are all you really need to mix and match to make delicious Jelly Rolls.

Make a pumpkin jelly roll with the Classic recipe, but throw in 1/2 can of canned pumpkin and some pumpkin spice. Prepare the cream cheese filling from the Banana Nut Roll and it's a savory and sweet recipe.

Make the Classic recipe and your own preserves or thickened pie filling for a world of options: raspberry, blueberry, strawberry, rhubarb, crab apple, apple, peanut butter and jelly, figs, pumpkin custard, chocolate mousse....

Make the Classic recipe and spread softened ice cream instead of jelly, freeze for 30 mins or until firm and you have a homemade ice cream cake!

You really have so many choices, I'm amazed we don't see more jelly rolls walking around....

Fig Bars- Fig Newtons

I have been experimenting a lot with foods I never used before. Earlier this week I used vanilla bean, and then semolina flour, and yesterday I wanted to do something with figs. I have always loved figs. I used to eat them from my neighbor lady's tree all the time when I was little.

They are also great for Halloween because they look like brains when you cut into them! These bars are great too, because they have a purple-y center and you don't see many purple desserts :)

I bought two pounds of figs and decided to try to make a copycat version of fig newtons. Soft buttery cookie with a chewy (and healthy) center.

This recipe couldn't be easier to make, I just pulled some of my old stand by cookie recipes out and decided the best way to keep the chewy and moist center was to turn my fresh figs into a jelly. I hope you enjoy it. I think the jelly recipe was a little too bland and needed more sugar, but I took some over to my family to "test" them, and I came home with an empty plate...so you be the judge.

Fig Bars

Filling

2 lbs fresh figs

1 c sugar

1/2 water

Cookie

1/2 c butter room temp
1 c sugar
1 egg

1 tbl milk

1 tsp vanilla

1/2 tsp salt
1 tsp baking powder

1 3/4 c all purpose flour

1. Dice figs and soak in water in a saucepan for an hour. Add sugar and cook medium high heat, mashing figs and stirring until a thin jam consistency. Remove from heat and let cool for an hour.  
2. Cream butter, sugar until smooth. Mix in egg and vanilla. Add remaining dry ingredients and mix well.
3. Remove dough and form a ball, wrap in plastic wrap and place in fridge for an hour.
4. Preheat oven to 350F. Take half of dough and on a lightly floured surface, roll out into a rectangle shape to fit into a lightly greased (ideally) 13"x 9" pan. I used my 11"x7"x1" pan and the cookie was thicker but still good. Lay into the pan and gently press down, just to smooth.
5. Top bottom cookie layer with fig filling. Doesn't have to be pretty :)
6. Roll remaining dough and cover figs.
7. Bake for 30 mins or until lightly brown.
8. Cool and cut into squares.

Makes approximately 30 cookies.

Homemade Hostess Cupcakes

So the other day I was bumming around online, looking for ideas and relaxing when I came across the website Bakeat350.com. At first I didn't notice anything particularly unique, but then I saw these...

They are so cute! I love how it gives the illusion of a normal Hostess cupcake, but at second glance you see the "sweet" (haha-puns are funny) message carefully scripted out.

I HAD to make these. It was like a calling!

I already had everything in my house and made a batch right away. But...I wasn't satisfied with the recipe for the cupcake. It wasn't as moist and chocolaty as I would have liked so I changed a few things and made this my own. With inspiration from Bakeat350 I'm making these my own way. Check out her blog too! I have some great ideas for cookies from her, but that's for another blog.

Sarah's Homemade Hostess Cupcakes

Make the Cupcakes

• 2 1/4 c Flour
• 3/4 c Hershey's Cocoa
• 1 Tbl Baking Soda
• 1 Tsp salt
• 2 c Sugar
• 2 c water
• 3/4 c Vegetable oil
• 2 Tbl White Distilled Vinegar
• 4 tsp vanilla extract

1. Pre-heat Oven 325F. Line 24 cupcake cups. Set aside.
2. In a Medium bowl, SIFT (no cutting corners ladies!) flour, cocoa, baking soda and salt. Mix in Sugar. Make a well in the middle and add remaining ingredients. Mix well until smooth.
3. Take out a 1/4c measuring cup and spoon batter into each cup. Bake 15-20mins or until toothpick comes out clean. Cool cupcakes in pan for 5 mins, then finish cooling on wire rack. Meanwhile prepare the filling.

The Filling

• 4 Tbl Unsalted butter at room temp
• 1 c powered sugar
• 2 tsp vanilla extract
• 5 Tbl heavy whipping cream
• 1 Jar of Marshmallow Creme

1. Whip butter until fluffy.
2. Alternate 1/3 c sugar, 1 tsp vanilla, 2 tbl of whipping cream at a time until all ingredients have been added.
3. Whip in marshmallow creme until creamy. If filling is too stiff, add a tablespoon at a time of whipping cream to thin.
4. Fill into a PIPING BAG with a medium star tip and set in fridge until cupcakes have cooled.
5. To Fill: Place tip halfway into cupcake and squeeze until cupcake begins to bulge a little. Be careful not to overfill and make the cupcake crack. Fill the hole to even out the top of the cupcake. Don't worry about the hole, the frosting will cover it up nicely. Continue with the remaining 23 cupcakes.

The Frosting (Simple French genache)

• 6 oz of Bittersweet Bakers chocolate, chopped
• 1 c heavy whipping cream
• 2 tsp vanilla extract

1. Place chopped chocolate in a METAL bowl and set aside.
2. Heat whipping cream in a small pan until just boiling, then pour over chocolate in bowl. Let set for 5 mins then stir until smooth.
3. Mix in vanilla.
4. Take cupcakes and one by one, dip them upside down into the frosting. Pick up and hold over bowl until drippings stop.
5. Place on platter and continue with remaining cupcakes. Let rest 30 mins or until frosting has set, or place in fridge for 15 mins.

Icing

• 1 egg white at room temperature
• a pinch of cream of tarter
• 1/2 c-1 c confectioners sugar

1. Beat egg whites until frothy, then mix in cream of tarter.
2. Gradually add in confectioners sugar until you reach a consistency that is stiff but still smooth.
3. Fill a piping bag with a 1/16th round tip. Remove cupcakes from fridge and pipe a design (words, squiggles, Hostess cupcakes have 7 "loops") on top of each cupcake. Let the design harden before you cover.

Cupcakes can be refrigerated for 2 days, serve at room temperature. Or Keep frozen for 2 weeks!

I took the cupcakes below to a Blessings Unlimited party, and everyone loved them. The women said they were rich and "oh so cool looking."

My favorite compliment was "I'll take another Blessing, thank you." :)

These were kind of time consuming to make, but Oh so worth it! And I don't mind complicated recipes (I mean you're making four different things here) if the outcome is as beautiful as it tastes.

So be a good Hostess and make your own Hostess cupcakes!

Ok, I'm done with the puns. I promise!

I want S'more Cookies!

My mom asked me to make a dessert for her co-workers BBQ tomorrow.

Me: "What should I make?"

Mom: "Make chocolate chip cookies or something."

Well, if you know me, I can't bake something just simply. I need to step it up just a bit to make it interesting (but still simple!) So I looked around at what I had on hand and what did I find?

My husbands stash of marshmallows, *ding!*

S'more Cookies!

Super easy and gooey (and impressive enough to be served to my mom's co-workers). I have a good feeling about these cookies since just posted a picture of my creation on Facebook and within an hour I had comments from tons of cookie monsters!
For the chocolate chip cookies, I never stray from the Nestle recipe on the bag. I have tried about 10-20 different recipes of people trying to improve on this classic cookie. And, for some reason this recipe is just easy, never fails, and always tastes amazing.

For this recipe you'll need:

• chocolate chip cookies (see recipe below)
• large (or jumbo) marshmallows (1-2 per cookie)
• scissors
• 8 oz chocolate chips
• 2 tbl shortening
  

Nestle Famous Chocolate Chip Cookies (straight off the bag)

• 1 c unsalted butter
• 3/4 c sugar
• 3/4 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/4 c flour
• 1 tsp salt
• 1 tsp baking soda
• 2 c semi- sweet chocolate chips
  

1. Pre-heat the oven to 375 degrees
2. Cream butter, sugars and vanilla. Add eggs one at a time, mixing well after each addition. Gradually mix in dry ingredients.
3. Add chips, mix well
4. Drop by tablespoon onto wax lined cookie sheets, cook 9-11 mins until edges are light brown.
   
5. While cookies are baking cut your marshmallows in half (or if using jumbos 3rds) crosswise.
   
6. Remove partially baked cookies and immediately place marshmallows on top of hot cookies, cut side down.
7. Return to the oven for 1-2 mins until marshmallows begin to puff up. Take cookies out of the oven and let cool 2 mins, then press down slightly to flatten marshmallows. *If you cut your marshmallows into 3rds and you have an open cut that is tacky to the touch, spray the back of a rubber spatula with Pam and use that to press the marshmallows down.
8. Cool on cookie sheet, then move to a paper towel lined wire rack to cool completely.
9. Meanwhile, melt chocolate chips and shortening in a double boiler or microwave, stirring occasionally. Spoon a teaspoon of melted chocolate over the top of the cookie or drizzle with a squeeze bottle.
10. Let chocolate candy set 30 mins.
    
11. If there are any left over and you want to store them away, I would recommend you place wax paper between cookies because these are so gooey :)

I hope you enjoy the cookies. Fun spin on the classic s'mores and the unfailing chocolate chip cookie.

Maybe next time a smear of peanut butter somewhere?

Chai Spice Cake

Tonight I was in the mood for something warm.

I am just itching for Fall to begin with the browns, oranges and yellows. Summer is drifting away and I want to get all cozy again (even though it was 100 degrees outside today).

I decided to experiment and make a cake (yummy comfort food) and one of my favorite drinks, chai. This is what I came up with, and I have to say I probably will be making it again!
Chai Spice Cake

1 box of Betty Crocker Super Moist Yellow Cake
3 eggs
1/3 c of vegetable oil
1 1/4 water (ingredients as directed on the box)
2 envelopes of Bigelow Vanilla Chai
1/2 tsp of ground ginger
1/4 tsp of ground cloves
1/4 tsp of ground nutmeg
2 tbl of Molasses

Glaze
2 c powdered sugar
1/4-1/2 c of milk
1/2 tsp of vanilla extract

Mix all ingredients together until smooth. Bake as directed on the cake box. Cool completely and drizzle glaze over the top.

Grab a knife, fork, a plate and serve yourself.

We're not fancy here.

This cake is yummy as is, but I'm always wanting to experiment! Next time I'll try maybe a cup of pureed pumpkin or 1/4 c of lemon juice for a kick... What do you think?

Hope you like my little experiment, I sure am. It's yummy.

Enjoy!

Homemade Bisquick and Fun Pancakes

I'm a big fan of saving money.

I'm also a big fan of making the stuff that I love that keeps my life simple.

So after a few hours of hunting I found a recipe for Homemade Bisquick. Really? Yes! Use just like you would normally use Bisquick recipes.

So keep your recipes, but make your own and save.

Bisquick


8 c of all purpose flour

1 1/4 c Nonfat dry milk powder

1/4 c Baking Powder

1 Tbl salt

2 c Shortening



Mix all the dry ingredients in a large bowl. Cut in the shortening until it resembles course cornmeal. Store in a tightly closed container in a cool dry place. Makes 10 cups.

Next time, have some fun with your pancakes. How about this giraffe one I made for my son?
All you need is a craft squirt bottle, pancake batter and a hot griddle. I watched Jim make them on YouTube. Listen to his daughter, she is just precious.

Peachy Keen (Part 3) Ice Cream

Not long ago I bought an automatic ice cream maker with the grand idea that all the flavors of the world were my fingertips. What would I create? What did I want?

Everyone knows the kind of ice cream they like. But how to break that down into a recipe?

I wanted something rich and creamy with hints and subtle suggestions of flavors. I love Alton Brown and he went through the steps of how ice cream is made, the different kinds of ice cream bases from the cheap-y kind that you get for $2.00, to some of my favorite rich and creamy kinds that are $7.00 for a pint! Oh, but so worth it!

Looking at a variety of recipes, I wanted the kind that use eggs and cream to gain that smooth flavor.

This is recipe creates an AMAZING Peach flavor without being overwhelming. I made a gallon, and it went fast!

I'll just have to go pick more peaches and make more very soon :)
Peach Ice Cream- Makes One Gallon

• 5 cups of peach puree, blend them with the skins on!
• 3 whole peaches, skinned, chopped and set aside.
  
• 6 egg yolks
  
• 3 1/2 cups of white sugar
• 4 cups heavy cream
• 2 cups milk (more milk fat the better, I use whole)
• 2 tsp vanilla (or 1 vanilla bean with the seeds scooped out)
• 1/2 tsp of salt

1. Mix together eggs and sugar until blended. Slowly add the puree until smooth.
   
2. Add the cream, milk, vanilla and salt, blend well. I used my KitchenAid mixer for this recipe and the bowl was almost overflowing
3. Pour the mixture into your ice cream maker and follow your manufacturers instructions. Be careful not to overflow and leave room for expansion. You're making ice crystals people! Add the chopped peaches later following the instructions. This recipe was too big for my little 1 quart maker, and I ended up pouring 2 1/2 cups at a time, 4x!
   
4. Remove ice cream from the machine to a freeze safe bowl, cover with lid.
   

One Quart (Many thanks to Mr. Beautiful for helping with the math)

• 1 1/4 c of peach puree
• 1 peach skinned, chopped and set aside
• 2 egg yolks
• 1 c of white sugar
• 1 c of heavy cream
• 1/2 c milk
• 1/2 tsp vanilla
• 1/8 tsp salt
  

There you have it! Enjoy this beautiful dessert.

Peachy Keen (Part 2) Honey

So in my previous post, I described my adventures in canning peach slices here and in the process I had you keep your slimy peach skins in the refrigerator until now.

I made the super sweet, deliciously different topping: Peach Honey. It's so easy you wonder why you never made it before.

The Juice

Now, normally a recipe for Peach Honey would have you boil your skins in water (just enough to cover them) until they are soft and tender. Then, take your skins and place them in a cheesecloth and squeeze as much juice as possible from them.

The goal is you want the juice, not the pulp. I am fortunate enough to own this wonderful contraption: The Jack Lelanne Juicer. I just put in my peach skins and the pulp popped out the back while giving me the juice! Talk about easy!

After juicing my saved skins, I hardly had any juice and I need 8 cups of the stuff! So I just de-pitted more peaches and popped them in, skin and all! I really love my juicer! 10-12 (I lost count) peaches later I had plenty of sweet juice.

All you need for Peach Honey is:

• A large pot
• 8 cups of peach juice
• 4 cups of white sugar
• a VERY big pot or canning pot to sanitize/vacuum your jars
• Ball Jars (this recipe made 2 pints!), lids and rings
• Jar grabber
• Jar funnel
• a wooden spoon and large ladle
  

Hot Peaches...Check it and See...I got a fever of...

Place your peach juice in the smaller of the two pots and turn up the heat to med-high. Bring to a steady boil and boil! After a few mins, add 2 cups of sugar. Mix thoroughly with the wooden spoon and boil until it looks well dissolved. Add the remaining sugar and repeat. Now it's just waiting. You boil and stir every few minutes until your peach juice has the consistency of honey.

This would be a good time to sanitize your jars. Read my blog about canning peaches if you don't know how.

Before:

After (I think) 2 hours:

Once you reached the desired consistency*, take out your ball jars from the warm canning water. Return that water to a boil! You may have to add more water at this time, there needs to be enough to have 2 inches above the jar lids to bathe them properly.

Place your funnel on top of the clean jars and fill within 1 inch from the top.

Wipe the edges with a clean cloth, place on the lids and rings (screw tight), and return to the boiling canner water for 5 mins.

Remove from the water with your jar grabber and place in a cool, draft and dry area where the jars wont be disturbed for awhile. The Honey will thicken further as it cools.

Isn't it beautiful? Look at those delicious sugar crystals we made in the honey, mmm....You're going on my waffles tomorrow morning!

Easy right?

* if your honey doesn't thicken up, just add 1/3 of a packet of pectin and 1/3 of added sugar.