tag:blogger.com,1999:blog-36942124378835746702024-02-02T16:53:36.548-07:00A Cup of SugarA Collection of Delicious RecipesAmberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.comBlogger565125tag:blogger.com,1999:blog-3694212437883574670.post-49816038987381406672012-09-12T15:47:00.000-06:002013-09-24T15:42:13.081-06:00Mexican Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3mbDibDLC1BRpRpVABo2kyxARaO_kbZudYgFH7_fwd6h6xWDkj4dWQYfbQ33i-NPAcv1yznSxOJtQOREnWHwiFLR-AMAOo-kNXYJuRPF4_x_6E_iRu4us00EUpWJhq5Arp9bwVIk34So/s1600-h/IMG_3002.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5355104675713985362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3mbDibDLC1BRpRpVABo2kyxARaO_kbZudYgFH7_fwd6h6xWDkj4dWQYfbQ33i-NPAcv1yznSxOJtQOREnWHwiFLR-AMAOo-kNXYJuRPF4_x_6E_iRu4us00EUpWJhq5Arp9bwVIk34So/s320/IMG_3002.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I had this for the first time at a good friend's house a few years ago. I LOVED it then and she was nice enough to share the recipe. Since then it has become very popular. Whenever I take it somewhere people always ask for the recipe, and I have yet to meet someone who doesn't like it.<br />
<div style="text-align: center;">
<span style="font-style: italic;">I know there are quite a few versions of this recipe; some with olives, or frozen corn, no avocado, prepared dressing, or black beans, etc. This is my favorite version by far, but also know that many things can be substituted. Sometimes I have just craved this dip and haven't had black eyed peas so I've used black beans, or I've even used just plain old canned corn.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC06E_bOvlye1ZOJVNa1BikmSvecphrRIjQNo0HNbved9NDMfvp0Pek2A53EE0B07MFLG7XC3HVKme_LCdYWTs6pCKXKj5Zee4TUul1XSZzviXFwguD-UcT-0Je_8TsO5i0n38baAEGLj3/s1600-h/IMG_3001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5355104672571551602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC06E_bOvlye1ZOJVNa1BikmSvecphrRIjQNo0HNbved9NDMfvp0Pek2A53EE0B07MFLG7XC3HVKme_LCdYWTs6pCKXKj5Zee4TUul1XSZzviXFwguD-UcT-0Je_8TsO5i0n38baAEGLj3/s320/IMG_3001.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
Mix 1 pkg. “Good Seasons Italian Dressing” with red wine vinegar and pour over the following <span style="color: #006600; font-size: 85%;">(I have figured out a shortcut, sometimes if I have a jar of Italian dressing around, I'll just pour that over instead - tastes the same and is much easier)</span>:<br />
1 can black-eyed peas, drained and rinsed<br />
1 can shoepeg corn, drained<br />
1/3 c. chopped cilantro<br />
2-4 large Roma tomatoes, diced<br />
<br />
Refrigerate overnight and add the following just before serving:<br />
2 large avocados, diced<br />
1 limed, squeezed over the avocadosAmberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-8367531729676196122011-06-09T14:13:00.004-06:002011-06-09T14:35:43.710-06:00Perhaps the BEST Chocolate Chip Cookies EVER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSVepcW9np2xTYLIgGBTxDq4WNpYZ1NdoTpmHOn0jrlYeC-vXjQiHiwk2Lw0mI2IFcA2pIGbIyo20T32ktSEamJiFNX79KLRYY59SQjoH_XBbuDmPPF8C3SvB8eRS4TX4x43YWwFIrUwZ/s1600/IMG_5254.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSVepcW9np2xTYLIgGBTxDq4WNpYZ1NdoTpmHOn0jrlYeC-vXjQiHiwk2Lw0mI2IFcA2pIGbIyo20T32ktSEamJiFNX79KLRYY59SQjoH_XBbuDmPPF8C3SvB8eRS4TX4x43YWwFIrUwZ/s320/IMG_5254.JPG" alt="" id="BLOGGER_PHOTO_ID_5616320713359578610" border="0" /></a><br /><div style="text-align: left;"><div style="text-align: center;">I love cooking. I also love looking through cookbooks for new recipes and now with the internet and recipe blogs, I am able to look at A LOT of recipes. I love it! I also love chocolate chip cookies. I have mastered my own recipe and quite enjoy it. One day I came across this recipe which claimed to be the best chocolate chip cookie ever. I didn't believe it, but had to try it for myself. They may in fact be my new favorite chocolate chip cookies. I guess the recipe came from the New York Times and I would recommend following it exactly....the chilling time is necessary! Enjoy!<br /></div><br /><a href="https://1.bp.blogspot.com/-zcSr5zffWnI/TfEt7HEnZfI/AAAAAAAAC_0/g46Hix6dQqo/s1600/IMG_5249.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://1.bp.blogspot.com/-zcSr5zffWnI/TfEt7HEnZfI/AAAAAAAAC_0/g46Hix6dQqo/s320/IMG_5249.JPG" alt="" id="BLOGGER_PHOTO_ID_5616320703841658354" border="0" /></a><br /></div> <p>2 cups minus 2 tablespoons cake flour*<br />1 2/3 cups bread flour<br />1 1/4 teaspoons baking soda<br />1 1/2 teaspoons baking powder<br />1 1/2 teaspoons coarse salt<br />2 1/2 sticks (1 1/4 cups) unsalted butter<br />1 1/4 cups light brown sugar<br />1 cup plus 2 tablespoons granulated sugar<br />2 large eggs<br />2 teaspoons pure vanilla extract<br />3 cups semi-sweet or bittersweet chocolate chips</p> <p><strong>Directions</strong><br />1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.<br />2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and stir just til combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.<br />3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.<br />4. Scoop heaping tablespoon scoops onto baking sheet. Bake until golden brown but still soft, about 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.</p><p><br /></p>*If you do not have any cake flour, simply measure 1 cup of all purpose flour, remove 2 TBS. and replace with 2 TBS. cornstarchAmberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-85653133514244927622011-05-07T18:25:00.004-06:002011-05-07T18:37:53.392-06:00Churros<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2Y3aNyr4G4e3dRGv2TZgRjWXQA6NToNKuqZCCNX5qYAXu4MKe-tsgSHu7ySmCwjBCWyM0AG_fRHtSw6qaG3sEVdX6x4xDJsvTZq9PbvNNzrVk9312_ife9h_EtqdeWr-KiOO6C7tUm7A/s1600/churro.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2Y3aNyr4G4e3dRGv2TZgRjWXQA6NToNKuqZCCNX5qYAXu4MKe-tsgSHu7ySmCwjBCWyM0AG_fRHtSw6qaG3sEVdX6x4xDJsvTZq9PbvNNzrVk9312_ife9h_EtqdeWr-KiOO6C7tUm7A/s320/churro.jpg" alt="" id="BLOGGER_PHOTO_ID_5604137632597712834" border="0" /></a><br /><div style="text-align: center; font-style: italic;">What? I didn't even know it was possible to make churros yourself. I like to do themed dinners and so Cinco de Mayo was a perfect excuse, the only problem.....I got sick! I was bummed that I couldn't celebrate that day with food, but we went ahead and did a late version. I made some delicious taquitos (recipe coming later) and we ended the meal with churros. This is the recipe I used and it actually worked, of course I altered it a little bit. We were all in AWE at how light, fluffy and delicious they are!!! (unfortunately there is not a good way to photograph churros, but we tried)!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvokKurwg0oyifxvh-wJltk6djbdfbwhGXxK7IAXKxWCk1oy6e2PoFxtuAk9jR-b7m_u5McZJt2Lv_V4g3vhb8GeGD7i7rbk_LHuVA3hc0ojweoDEuLkElto65FiW2FI6OVWqHO_OK86k/s1600/IMG_4028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvokKurwg0oyifxvh-wJltk6djbdfbwhGXxK7IAXKxWCk1oy6e2PoFxtuAk9jR-b7m_u5McZJt2Lv_V4g3vhb8GeGD7i7rbk_LHuVA3hc0ojweoDEuLkElto65FiW2FI6OVWqHO_OK86k/s320/IMG_4028.JPG" alt="" id="BLOGGER_PHOTO_ID_5604137638984938722" border="0" /></a><br /></div><span class="ingredient">1 cup water</span><span class="ingredient"><br />1/4 cup butter</span><span class="ingredient"></span><span class="ingredient"><br />1/4 teaspoon salt</span><span class="ingredient"><br />1 cup flour</span><span class="ingredient"><br />2 large eggs</span><span class="ingredient"><br />1 tsp. vanilla<br />vegetable oil for frying</span><span class="ingredient"><br />1/4 cup sugar<br />1 teaspoon ground cinnamon</span><br /><br />Combine water, butter, and salt in a medium saucepan.<p>Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.</p><p>On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Add vanilla.<br /></p><p>In a deep frying pan or electric skillet, heat 3/4" of vegetable oil to 375. Spoon dough into a pastry bag fitted with a large star tip. Pipe 3 inch strips into hot oil (we used scissors to snip the dough into the oil).<br /></p><p>Fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.</p><p>Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well.</p><p>Serve immediately or store in in a tight container for up to one day.</p><p>Makes approximately 3 dozen churros.</p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com2tag:blogger.com,1999:blog-3694212437883574670.post-5712165915249010812011-04-30T10:26:00.000-06:002011-04-30T15:20:03.830-06:00Dutch Babies or German Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Fq-gEY5-w5iwsXts9_L3_qFqbnLaLDOoC8RC_UYJTYF0ErVifQNplk4_qp7J55ht7HUL9ehh657dJlOPj9OSUgzbEFDSSWN-mMmutxEwdysjyttKExTlJdloW5lrd9ZM81a547IETE9/s1600/IMG_8870.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Fq-gEY5-w5iwsXts9_L3_qFqbnLaLDOoC8RC_UYJTYF0ErVifQNplk4_qp7J55ht7HUL9ehh657dJlOPj9OSUgzbEFDSSWN-mMmutxEwdysjyttKExTlJdloW5lrd9ZM81a547IETE9/s320/IMG_8870.JPG" alt="" id="BLOGGER_PHOTO_ID_5601488681187922610" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">These have become an absolute family favorite. If I tell the kids we are having breakfast for dinner, I get cheers instead of moans. I like making these because they are easy, I can make them <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span>, we can just add some turkey sausage and fruit on the side and we are set for a relatively healthful dinner. My kids like this topped with powdered sugar, but I always like to add some fresh berries (strawberries or raspberries are my favorite) or peaches. There are countless possibilities when it comes to toppings or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">varieties</span> . . . you can add blueberries to the batter, or layer thinly sliced apples over the butter and then pour over the batter, or cook them in muffin tins, etc. My mother-in-law (and husband) think they should only be cooked in a cast iron skillet, but I don't have the patience to clean it afterwards (neither do I have a large enough skillet) I know there are a lot of recipes out there, but this is the one I have finally come up with that is our favorite and works every time!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrNzuBWW1rgtkg_8qZ2b69gy9v7cI8qHAhto5rYWimkzGp0oN4mswWH-kFW8QJUag_jujeMntXHUjj_A50ULMNjNZr8GLdrK6cwFkDg-VeABmVR5u4A4jiIEBSpOeu81rM1i78VSQtY6N/s1600/IMG_8872.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrNzuBWW1rgtkg_8qZ2b69gy9v7cI8qHAhto5rYWimkzGp0oN4mswWH-kFW8QJUag_jujeMntXHUjj_A50ULMNjNZr8GLdrK6cwFkDg-VeABmVR5u4A4jiIEBSpOeu81rM1i78VSQtY6N/s320/IMG_8872.JPG" alt="" id="BLOGGER_PHOTO_ID_5601488691724117890" border="0" /></a><br /><span style="font-weight: bold;"></span></div>3 TBS. butter<br />1 c. milk<br />1 c. flour<br />6 eggs<o:p><br /></o:p> <p class="MsoNormal">Melt butter in 9X13 oven safe pan at 450 while preparing batter. Mix milk, flour and eggs well (can use a blender, but I have found it works just as well in a bowl with a whisk).<br /></p><p class="MsoNormal">Pour blended mixture over hot butter. Bake at 450 for 20 minutes, or until puffed and golden. Enjoy the puffiness, because it will be gone moments after leaving the oven . . . then the deliciousness begins! Sprinkle with powdered sugar or cinnamon sugar. Serve with cooked apples, berries, or peaches on top!<br /></p><o:p></o:p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com1tag:blogger.com,1999:blog-3694212437883574670.post-20248844703720432612011-04-24T15:20:00.004-06:002011-04-24T15:32:35.512-06:00Strawberries and Cream Pie with Chocolate Drizzle<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0O_QeuXEN_NIPfrqNwPohpUdKbRkS15vCPk1eOFbEAgFoA23JQoBJUvO2b7TyYNv_lCPD124XChtXD3FhJYiCh7-E8zm9pr8OcJ0gON7Tvkwx39bpdQwEhjf6gHu-SB5ixre4ai_xivw/s1600/IMG_4545.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0O_QeuXEN_NIPfrqNwPohpUdKbRkS15vCPk1eOFbEAgFoA23JQoBJUvO2b7TyYNv_lCPD124XChtXD3FhJYiCh7-E8zm9pr8OcJ0gON7Tvkwx39bpdQwEhjf6gHu-SB5ixre4ai_xivw/s320/IMG_4545.JPG" alt="" id="BLOGGER_PHOTO_ID_5599264189194716466" border="0" /></a><span style="font-weight: normal; font-style: italic;">It's Easter which means the pressure is on to make a fabulous dessert. I just wasn't feeling it this year and wasn't sure what to do. Friday afternoon I stumbled across this recipe on one of my favorite cooking blogs </span><a style="font-weight: normal; font-style: italic;" href="http://www.ourbestbites.com/2011/04/chocolate-drizzled-strawberries-and-cream-pie/">"Our Best Bites."</a><span style="font-weight: normal; font-style: italic;"> I thought it looked intriguing, but it wasn't until late Saturday night I decided to whip it up for Easter Sunday (good thing I had all the ingredients on hand). SO easy! And there is nothing I love more than chocolate and strawberries together . . . adding a cream cheese mixture and graham crackers just makes it all that much better! I changed the recipe a bit from the original to make it my own - I needed more chocolate!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx5tiRvNke0z_IFShE83Lii6-KD4NcdxGzwJ5NQvpGC7lNXyGB5JCUC8jd8uUG_NKrt-_SBCoAoDUoowsQwvadTlmNEBgi4520hTdT7RJr2osWm-aH22R9SYfErRi2H1nabv0YjHYkCDr/s1600/IMG_4544.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx5tiRvNke0z_IFShE83Lii6-KD4NcdxGzwJ5NQvpGC7lNXyGB5JCUC8jd8uUG_NKrt-_SBCoAoDUoowsQwvadTlmNEBgi4520hTdT7RJr2osWm-aH22R9SYfErRi2H1nabv0YjHYkCDr/s320/IMG_4544.JPG" alt="" id="BLOGGER_PHOTO_ID_5599265963905227202" border="0" /></a><br /></div> <p><strong></strong><em></em>1 quart fresh strawberries<br />1 8-oz. package cream cheese at room temperature (I used light)<br />1/2 tsp. vanilla extract<br />1/4 c. packed light brown sugar<br />1 c. heavy whipping cream<br />1/4 c. powdered sugar<br />1 9″ graham cracker crust (store-bought or homemade)<br />1/4 c. whipping cream<br />1/4 c. semi-sweet chocolate (chips work great)<br /></p> <p>In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.</p> <p>Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.</p> <p>Pour 1/4 c. whipping cream in microwave safe dish. Heat about 1 minute until cream starts to bubble (or heat on stove). Remove and pour over chocolate. Stir until melted and smooth. Let sit for a few minutes to cool (ganache thickens as it cools, so you can decide what consistency you like best). When ganache is ready and cool drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.</p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com1tag:blogger.com,1999:blog-3694212437883574670.post-2426623753913595652011-03-04T21:41:00.003-07:002011-03-04T21:51:10.599-07:00No Bake Chocolate Silken Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPYbbeyFsulTLqcIXCkkyEIO03jHyuEGqjdSa0Y-tXmv4LJVTrV9j9QINea6Ad9Of6oo40K9zhst6ZbITdhmTlrBgS5CKz8YpIw51MWKljUF8jKsaH3-USkf7xpOAYZGfEQJtF4kWmDOO/s1600/pie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPYbbeyFsulTLqcIXCkkyEIO03jHyuEGqjdSa0Y-tXmv4LJVTrV9j9QINea6Ad9Of6oo40K9zhst6ZbITdhmTlrBgS5CKz8YpIw51MWKljUF8jKsaH3-USkf7xpOAYZGfEQJtF4kWmDOO/s320/pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5580452741899792882" border="0" /></a><br /><div style="text-align: center; font-style: italic;">My mother-in-law shared this recipe with me. When I read the ingredients, I wasn't so sure it was for me . . . BUT I have been attempting to introduce more healthful foods into my diet, tofu being one of them. I decided to give it a try. First, let me say how SIMPLE it was to make. Secondly, it was so RICH that I could barely eat an entire piece. It was so yummy and I felt okay about eating it because it wasn't full of fat and too much sugar. I would highly recommend it.<br />I wasn't able to find Silken tofu at every grocery store. I don't know what the difference is but once I found it, I did use it. Enjoy!<br /></div><br />1 graham cracker crust (either pre-made, or make your own)<span style="font-weight: bold;"><br /></span>My recipe:<br />1 1/2 cups crushed graham crackers<br />2 TBS sugar<br />1/3 cup butter, melted<br />In a medium bowl, melt butter. Stir in sugar and graham cracker crumbs. <span class="plaincharacterwrap break">Press onto the bottom and up the sides of an ungreased 9-in. pie plate.</span><span class="plaincharacterwrap break"> Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. </span><br /><br /><span style="font-weight: bold;">Filling:</span><br />16 oz. Silken tofu<br />12 oz. semisweet chocolate chips<br />1 tsp. vanilla (or almond)<br />Whipped cream to garnish<br /><br />Melt chocolate in microwave or in a double boiler.<br />Place tofu in a blender and blend until smooth. Add chocolate and extract. Pulse until mixed. Pour into graham cracker crust and chill at least 1 hour.<br />Serve with whipped cream.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com1tag:blogger.com,1999:blog-3694212437883574670.post-42595157127414696532011-03-04T19:23:00.004-07:002011-03-04T19:33:53.884-07:00Kneaders Double Chocolate Peppermint Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgQ1Bp_7ob3yT2QH_GsWZpHEyE5NKmTWGszHQAaNUwPTv9XACi4Oieuc2uyVgXM3pGAFAOmAhJfnvWZin06RfPY2JJyONH9v_GGuaR6izFHX7DEQYRAgMfQ0qGlb2TvbfLUAiDKpmy_xa/s1600/Brownie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgQ1Bp_7ob3yT2QH_GsWZpHEyE5NKmTWGszHQAaNUwPTv9XACi4Oieuc2uyVgXM3pGAFAOmAhJfnvWZin06RfPY2JJyONH9v_GGuaR6izFHX7DEQYRAgMfQ0qGlb2TvbfLUAiDKpmy_xa/s320/Brownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5580417768420376786" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><span style="font-style: italic;">I have this friend. We met in high school when we worked at the video store together. She is AWESOME! We always had the best time together. Then we grew up. We went to college. One of us got married (that's me). One of us traveled the world (that's her). Through it all, we kept in contact. She is currently living on the other side of the country. She recently got married and is now expecting baby #1!! I'm so excited for her. Anyway, when I was expecting baby #3 and we found out about my mom's cancer, she happened to be in town. Since she is so awesome, she came for a visit and brought some of these beauties with her. I LOVE, LOVE, LOVE peppermint brownies and these may be the best I've had!! Did I mention she is the best? I realize it is no longer Christmas time, but believe me you can eat these anytime and you won't be disappointed. Enjoy!</span><span style="font-weight: bold; font-style: italic;"></span><br /><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;">Brownie </span><br />1 cup butter<br />4 oz unsweetened chocolate<br />2 cups sugar<br />1 teaspoons vanilla<br />4 eggs<br />1 cup all-purpose flour<br />2 cups semisweet chocolate chips<br /><br />Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.<br />Add sugar, eggs and vanilla and mix well with a spatula.<br />Add the flour and stir to combine.<br />Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.<br />Bake at 350 for 25 minutes. Do not overcook. Cool.<br /><br /><span style="font-weight: bold;">Filling</span><strong> </strong><br />½ cup softened butter, margarine, or shortening<br />2 cups confectioners’ sugar<br />2 drops mint flavoring or to taste<br />1 drop pink food coloring<br />(I had to add evaporated milk to this as well)<br /><strong></strong><br />In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.<br />Add food coloring to make a light pink.<br />Spread evenly over cooled brownies and then chill.<br /><br /><span style="font-weight: bold;">Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ganache</span> </span><br />½ cup semisweet chocolate chips<br />¼ cup heavy cream crushed peppermint ( red and white)<br /><br />Put the chocolate chips and cream into a small bowl.<br />Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies.<br />Decorate with crushed peppermint.<br /><br />Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.<br /><br />The chef's notes: <span><span style="font-size:85%;">Instead of doing the ganache, I just substituted chocolate frosting which I just made with powdered sugar, evaporated milk, softened margarine and some cocoa powder. Once I put on the mint frosting I put them in the fridge to let the frosting harden and then added the chocolate frosting. I think the brownies ended up cooking about 30 minutes instead of 25 - but your oven might be different. Enjoy!</span></span>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-51739858233035747422011-03-04T19:15:00.003-07:002011-03-04T19:20:57.059-07:00Quick-Fix Burrito Skillet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOV1quDNxIaOQAAuQgOnsvAERM9I9Gg7Oma2nvomcU2RTH8QtlTBOZQbT-ASx_93MkSCd7U71prm5eKkap08pCojw9YD6iaTWP8_nWMSbrl82G2Zg6_f0YCcc6Wc7kzE1aTeH8v53xEq8/s1600/dinner.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOV1quDNxIaOQAAuQgOnsvAERM9I9Gg7Oma2nvomcU2RTH8QtlTBOZQbT-ASx_93MkSCd7U71prm5eKkap08pCojw9YD6iaTWP8_nWMSbrl82G2Zg6_f0YCcc6Wc7kzE1aTeH8v53xEq8/s320/dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5580415001085869810" border="0" /></a><br /><div style="text-align: center; font-style: italic;">My lovely sister found this recipe, tried it, loved it, and passed it along to me. I made it, loved it and am passing it on to you. It is SO easy to make. Contains ingredients we all have around. And is tasty. We will definitely be making this many times in the future.<br /></div><br /> <span rel="v:ingredient"><span><span>1 lb.</span> lean <span>ground beef</span></span></span><div id="ingredients"><div class="table-row-gray"><div class="column1"><div class="textarea"> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span rel="v:ingredient"><span> <span>1 pkg.</span> (1-1/4 oz.) <span>Taco Seasoning Mix</span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span rel="v:ingredient"><span> <span>1 can</span> (19 oz.) <span>kidney beans</span>, rinsed</span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span rel="v:ingredient"><span> <span>1 cup</span><span> Salsa</span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span rel="v:ingredient"><span> <span>1 cup</span> <span>water</span></span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span rel="v:ingredient"><span> <span>4 </span> <span>flour tortilla</span>s (6 inch), cut into 1-1/2-inch pieces <span style="font-size:85%;"><span style="color: rgb(102, 0, 204);">(I used corn tortillas to make it gluten-free & I liked that flavor better myself)</span></span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span rel="v:ingredient"><span> <span>1 cup</span><span> Mexican Style Finely Shredded Four Cheese <span style="font-size:85%;"><span style="color: rgb(102, 0, 204);">(I used cheddar and only about 1/2 c. to keep the calories down)</span></span></span></span></span> </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span rel="v:ingredient"><span> <span>1/3 cup</span><span> Sour Cream <span style="color: rgb(102, 0, 204);font-size:85%;" >(I omitted)</span></span></span></span> </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span rel="v:ingredient"><span> <span>1 large</span> <span>green onion</span>, chopped <span style="color: rgb(102, 0, 204);font-size:85%;" >(I omitted because didn't have, but think it would be a nice addition)</span><br /><br /></span></span> <p> <strong></strong>Brown meat in large nonstick skillet on medium-high heat; drain.<strong> </strong>Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min. </p> <p> <strong></strong>Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions. </p><br /> </div> </div> </div> </div>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-29487281066032053162011-02-21T13:28:00.006-07:002011-02-21T17:47:58.347-07:00Vanilla Cupcakes with Strawberry Filling<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzsgpkn61_3LG2oy5WWCINqCWC6W5ZQvdfOt_N3yaO_svSbudD_aGPxs0XdTcm9nMhqZVujaYdp6__X0SOhVzW3esTexcuuMWhUBhFKXiN79PpRcq5tbLrZOpuvhBsgPXlvHewSUUuU9h/s1600/IMG_3526.JPG"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI9l63RDc6v8GXQRj7ch1uHaoCPpveq2L6fgfHIIPpbOPn92XC-uT5_PPXc8kIJaASqDQ9hOHtAvqQ90SB6uO1HqjgCz5PqcSqk7Ik9birbPKnCAXCBRw45k74Ggy9yFzl0oHL8_OhUSW/s1600/IMG_3510.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI9l63RDc6v8GXQRj7ch1uHaoCPpveq2L6fgfHIIPpbOPn92XC-uT5_PPXc8kIJaASqDQ9hOHtAvqQ90SB6uO1HqjgCz5PqcSqk7Ik9birbPKnCAXCBRw45k74Ggy9yFzl0oHL8_OhUSW/s320/IMG_3510.JPG" alt="" id="BLOGGER_PHOTO_ID_5576285622325386226" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">Somebody around here had a birthday last week. Audra turned 1 on Friday. Amazing how quickly a year has gone by! I have been looking forward to making a girl birthday cake, since I made Conner his first birthday cake. Many months ago I came across some small cake pans, I ordered them knowing I would be using them to make her a cake at some point. It was very difficult to frost, but turned out cute and she was our most destructive 1-year-old eater.</span> <span style="font-style: italic;"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzsgpkn61_3LG2oy5WWCINqCWC6W5ZQvdfOt_N3yaO_svSbudD_aGPxs0XdTcm9nMhqZVujaYdp6__X0SOhVzW3esTexcuuMWhUBhFKXiN79PpRcq5tbLrZOpuvhBsgPXlvHewSUUuU9h/s1600/IMG_3526.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzsgpkn61_3LG2oy5WWCINqCWC6W5ZQvdfOt_N3yaO_svSbudD_aGPxs0XdTcm9nMhqZVujaYdp6__X0SOhVzW3esTexcuuMWhUBhFKXiN79PpRcq5tbLrZOpuvhBsgPXlvHewSUUuU9h/s320/IMG_3526.JPG" alt="" id="BLOGGER_PHOTO_ID_5576308114627807250" border="0" /></a><br /><span style="font-style: italic;">But the rest of us needed a treat, so I combined a bunch of recipes and came up with these delicious cupcakes. I definitely think I will use more filling next time, but they were a hit. Oh, and I could have been much generous with the frosting - I was worried about running out. Turns out I had quite a bit left over! I kind of feel like I've been on an episode of "Cupcake Wars" (on the Food Network), so I think I'm done with cupcakes for awhile. Enjoy!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSCxoo7208c8VPqKglCd-MukppoLHHI1kqiIo_Dr28g6RTy0302mgEKbTBv-OeP4wNZ6UzQVaPojtNYMKyvekxAVjwmnRXi_8vblRi5XtaHvhQfnlmg5SStscKaTs07TIIkzDv5LUMYkd/s1600/IMG_3513.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSCxoo7208c8VPqKglCd-MukppoLHHI1kqiIo_Dr28g6RTy0302mgEKbTBv-OeP4wNZ6UzQVaPojtNYMKyvekxAVjwmnRXi_8vblRi5XtaHvhQfnlmg5SStscKaTs07TIIkzDv5LUMYkd/s320/IMG_3513.JPG" alt="" id="BLOGGER_PHOTO_ID_5576308109865190706" border="0" /></a><br /></div><span style="font-weight: bold;">Vanilla Buttermilk Cupcakes</span><br /><br />1 1/3 cups all purpose flour<br />½ teaspoon baking soda<br />½ teaspoon baking powder<br />¼ teaspoon salt<br />1 cup sugar<br />¼ cup butter, room temperature<br />1 large egg<br />1 teaspoon vanilla<br />¼ tsp almond extract<br />1 cup buttermilk<br /><br />Preheat oven to 350F. Place liners in a 12 cup muffin tin.<br /><br />In a medium bowl, stir together flour, baking soda, baking powder and salt.<br /><br />In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy.<br /><br />Beat in the egg and the vanilla and almond extracts until mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.<br />Divide batter evenly into muffin cups.<br /><br />Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean. Cool before filling.<br /><br /><span style="font-weight: bold;">Strawberry Filling</span><br />1 (8-ounce) container mascarpone<a style="color: rgb(0, 0, 0);" href="http://www.foodterms.com/encyclopedia/mascarpone/index.html" class="crosslink"></a> cheese, chilled <span style="color: rgb(0, 153, 0);font-size:85%;" >(I used cream cheese)</span><br />1/2 cup thawed and drained frozen strawberries <span style="color: rgb(0, 153, 0);font-size:85%;" >(I used fresh strawberries)</span><br />1/4 cup sugar, plus 1/2 cup<br />1 tablespoon lemon juice <p> </p> <p>In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes. </p><span style="font-weight: bold;">The Best Frosting</span><br />3 cups powdered sugar<br />1 cup butter (soft)<br />1 teaspoon vanilla<br />3 Tablespoons of whipping cream<br /><br />Cream butter and powdered sugar together. Then add vanilla and whipping cream!Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-69181220260326472082011-02-14T22:05:00.000-07:002011-02-14T22:05:00.901-07:00Cream-filled Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVgqv7SKf7foWMJgMntmJbIvEG3EW-w8K45BznUcwz2XaEXjnf91mPQi5xW8AXYnoB5ThK08wztQz7zl54XJ7foCFA_28f5spZ3t9NVHMFvmnWSyFdHIbZ_gDNMKFvK7LI4-QUFFMVSzd/s1600/cupcakes.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5qTZFBukH0ewoSvg1kYEWHbISD1KbYiL8dG6RpZNt6PZSPKTUWqedNyKjPgRyYja9i6nfa9Q-ACia-BfW2O_Kf4KZXoiZHU-sPK93DeqmjygRzuU3EbtQWmegwXbr5Ut12KUJx7x8ALK/s1600/cupcakes1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5qTZFBukH0ewoSvg1kYEWHbISD1KbYiL8dG6RpZNt6PZSPKTUWqedNyKjPgRyYja9i6nfa9Q-ACia-BfW2O_Kf4KZXoiZHU-sPK93DeqmjygRzuU3EbtQWmegwXbr5Ut12KUJx7x8ALK/s320/cupcakes1.JPG" alt="" id="BLOGGER_PHOTO_ID_5573410163551375474" border="0" /></a><br /><div style="text-align: center; font-style: italic;">It was my brother-in-law's birthday. I am the assigned Sunday dinner dessert maker, so he requested chocolate cupcakes with chocolate frosting. Well, I couldn't just stop there. I mean I love chocolate and all, but I watch "Cupcake Wars" (on the Food Network) and needed to make these cupcakes a little more special. I decided a filling would be the best choice. I found a recipe I thought sounded delightful and turns out it was! Here's how it went down.<br /></div><br />I made this <a href="http://cuposugar.blogspot.com/2008/03/hersheys-chocolate-cake.html">recipe</a>, but turned it into about 20-24 cupcakes. Filling paper cup liners 2/3 full. Baking them for 18-22 minutes.<br /><br />Once they were cool, I used my handy-dandy apple corer to remove some cupcake from the center, taking care to not go all the way down. If you don't have said corer, just use a small spoon to remove. Or, you can just make the filling, put it in a piping bag and pipe directly in the center of the cupcake. No piping bag? No problem, just spoon some filling in the center and it doesn't have to look pretty because you'll be covering it up with frosting.<br /><br />After filling the cupcakes, frost with your favorite chocolate frosting. One of my favorites is listed below. I kept these guys refrigerated. And they were devoured in no time!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVgqv7SKf7foWMJgMntmJbIvEG3EW-w8K45BznUcwz2XaEXjnf91mPQi5xW8AXYnoB5ThK08wztQz7zl54XJ7foCFA_28f5spZ3t9NVHMFvmnWSyFdHIbZ_gDNMKFvK7LI4-QUFFMVSzd/s1600/cupcakes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVgqv7SKf7foWMJgMntmJbIvEG3EW-w8K45BznUcwz2XaEXjnf91mPQi5xW8AXYnoB5ThK08wztQz7zl54XJ7foCFA_28f5spZ3t9NVHMFvmnWSyFdHIbZ_gDNMKFvK7LI4-QUFFMVSzd/s320/cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5573410165628111714" border="0" /></a><br />Filling:<br />2 tsp very hot water<br />1/4 tsp salt<br />1 (7 oz) jar marshmallow cream<br />1/2 cup shortening<br />1/3 cup powdered sugar<br />1/2 tsp vanilla<br />Dissolve the salt in the hot water and allow to cool.<br />Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.<br /><br />For the frosting:<br />1 stick butter, at room temperature<br />1 – 8 ounce block cream cheese, at room temperature<br />2 teaspoons vanilla<br />3 cups powdered sugar<br />1/2 cup Dutch-processed cocoa powder<br /><br />Beat cream cheese and butter until creamy. Slowly add in cocoa powder and powdered sugar. Add vanilla. Spread and enjoy!Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com3tag:blogger.com,1999:blog-3694212437883574670.post-17453515844188155152011-02-13T21:53:00.004-07:002011-02-13T22:00:09.561-07:00Cream Cheese Mints<div style="text-align: center; font-style: italic;">Two things I love: cream cheese frosting and anything peppermint. These lovely mints were right up my alley. They were fairly simple to put together - even the kids had fun getting in on the action which is what I wanted so we wouldn't have to make sugar cookies this year. They are pretty rich, but are cut small so it's just enough. I also made these to give away to my Visiting Teaching sisters and thought they turned out cute. A very fun and easy idea.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA-ux-McIQLxno7Zw4lP1C74FCE-VRSlqZkyDTAABVKFopg_F_s9adH0CeFTvO2ftR_kXt-bugcNEpn6Qysq_Uc0YXs8bE4yXL47K4AspmCidliyEKyrnvM2_y84HCB_BT59fJ0T6MzlA/s1600/mints.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA-ux-McIQLxno7Zw4lP1C74FCE-VRSlqZkyDTAABVKFopg_F_s9adH0CeFTvO2ftR_kXt-bugcNEpn6Qysq_Uc0YXs8bE4yXL47K4AspmCidliyEKyrnvM2_y84HCB_BT59fJ0T6MzlA/s320/mints.jpg" alt="" id="BLOGGER_PHOTO_ID_5573405393399232674" border="0" /></a><br /></div>4 oz. cream cheese<br />1 TBS. butter<br />1 TBS. light corn syrup<br />1/4 tsp. peppermint extract<br />3 c. powdered sugar<br /><br />Mix cream cheese, butter, corn syrup & extract until smooth. Gradually beat in powdered sugar. When the mixture starts to come together, turn out on clean work surface and knead, adding up to 1/2 c. more powdered sugar as necessary to prevent sticking, until dough is smooth. Divide into 3 even pieces. Tint 1 part dark pink and 1 part light pink with red food coloring. Leave the third part white. Roll each portion into a 15" long rope. Twist the 3 ropes together and roll into a single rope about 3/4" wide; flatten slightly and cut into 3/4" tri-colored pieces. Spread out in a single layer on a parchment-lined baking sheet; cover and chill 4 hours.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com1tag:blogger.com,1999:blog-3694212437883574670.post-29594197663184927412011-02-13T21:46:00.004-07:002011-02-13T21:53:45.782-07:00Peanut Butter Balls<div style="text-align: center; font-style: italic;">This recipe (and picture because I forgot) comes from my Parents magazine. In the past I have made Peanut Butter Cups several times, but never just balls. I like the balls because it is less chocolate, although a bit trickier to dip. I also like the added element of sprinkles, it made it more festive. I made these to give to my Visiting Teaching ladies for a little Valentine's Day treat.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yhx0rLNCzpLrY7htGExQhHC_-HC0Ghy8IWkjVAdRYb2WetfTSPZh2xxqRvaO7VZdRvsvP3uQrZ8dek5NDDfog25sNWQBOuyFoLGRQvqgDxl_PJ4clK6HIyvIWGEcPKtbbmt_W_Czwsj/s1600/peanutbutterballs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yhx0rLNCzpLrY7htGExQhHC_-HC0Ghy8IWkjVAdRYb2WetfTSPZh2xxqRvaO7VZdRvsvP3uQrZ8dek5NDDfog25sNWQBOuyFoLGRQvqgDxl_PJ4clK6HIyvIWGEcPKtbbmt_W_Czwsj/s320/peanutbutterballs.jpg" alt="" id="BLOGGER_PHOTO_ID_5573403720540446050" border="0" /></a><br />1 c. creamy peanut butter<br />1 1/2 c. powdered sugar<br />5 TBS. unsalted butter, at room temperature<br />1/2 tsp. vanilla<br />1 1/2 c. chocolate candy melts, or chocolate chips<br /><br />Mix all ingredients together; knead until smooth, adding up to 1/2 c. more powdered sugar as needed to prevent sticking. Roll dough into 1" balls and set on wax paper-lined baking sheet. Chill 1 hour. Line 2 more baking sheets with wax paper and set aside.<br /><br />Microwave candy melts (or chips), stirring every 30 seconds until smooth. Drop the balls in a few at a time to coat. Remove balls with fork allowing excess chocolate to drip off. Roll balls in sprinkles to coat. Place on lined baking sheets; chill until chocolate is set.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com2tag:blogger.com,1999:blog-3694212437883574670.post-37508990305755882022011-02-13T21:35:00.003-07:002011-02-13T21:41:18.918-07:00Ham Croissant Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd_pfPTzyOcG51F5n_qexvnJtyYhU8TfUsTGTcxPefNejd1fo0O3bX-EsEobLXTAC184_uitrNErU9vxO0f4ycd56GLOUHCoNWOdo0eOMr82Rl9208pEImWOysCWZtITrKTiDNqZxAzLq/s1600/croissant.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd_pfPTzyOcG51F5n_qexvnJtyYhU8TfUsTGTcxPefNejd1fo0O3bX-EsEobLXTAC184_uitrNErU9vxO0f4ycd56GLOUHCoNWOdo0eOMr82Rl9208pEImWOysCWZtITrKTiDNqZxAzLq/s320/croissant.jpg" alt="" id="BLOGGER_PHOTO_ID_5573400463183787250" border="0" /></a><br /><div style="text-align: center; font-style: italic;">Lunch is not my favorite meal of the day. Either nothing sounds good, I don't have time, or it's just grabbing what's available. It's nice to sometimes have a lunch plan. It's even nicer if that plan includes good friends. This recipe comes from a friend and has been used many times at many such lunch get-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">togethers</span>. Including this past week when we had a little Visiting Teaching luncheon. My partner and I decided to have all 3 women we visit come over for lunch. It was fun to spice things up and get to know these women in a different way. Plus, now that we have been notified that in 1 week our ward will be changing, it was a good to have one last shindig. You really can't go wrong with these sandwiches. They are easy, rich, and satisfying!<br /><br /></div><br />croissants (depends on what size you use, if I use the big ones I always cut them in half)<br />1 lb. shaved deli ham<br />Swiss cheese slices<br /><br />Sauce:<br />1/2 c. melted butter<br />1/4 c. dehydrated minced onion<br />1/4 c. mustard<br />1 T. poppy seeds or to taste<br /><br />Melt butter in saucepan, add onion, mustard, poppy seeds.<br />Spread on croissant, stack ham and cheese. Bake @ 300 degrees for 15-20 minutes.<br /><br />Makes about 9 large croissant sandwiches.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-55789592288500826662011-01-25T20:47:00.000-07:002011-01-25T20:47:00.634-07:00Fruity Chewy Granola Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXpYm52-09w421KJMHPRHB8dcFO95wqO5HKOlWXHS2ApD9keeL874dEZ34gPYlxZXgHuhn4VtNIOYdOMx20Ivdnob_Vsr9WwEmCc9ldi6zJpd_2wRCobXG0mZ9B797vfdZoytHXdPjNFT/s1600/IMG_1037.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXpYm52-09w421KJMHPRHB8dcFO95wqO5HKOlWXHS2ApD9keeL874dEZ34gPYlxZXgHuhn4VtNIOYdOMx20Ivdnob_Vsr9WwEmCc9ldi6zJpd_2wRCobXG0mZ9B797vfdZoytHXdPjNFT/s320/IMG_1037.JPG" alt="" id="BLOGGER_PHOTO_ID_5566201652801889234" border="0" /></a><br /><div style="text-align: center;">One of my favorite things to make is homemade granola. My 7 year old loves eating it mixed in yogurt after school. I like making it myself because I can control the ingredients. I find that most <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pre</span>-made <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">varieties</span>, or even recipes for that matter, call for far too much sugar & fat. The same can be said for granola bars. I came across this recipe on another site I like to look at. I decided to make them, but I definitely added my own variations.....they sounded more like cookies, if not worse, and I wanted them to be somewhat healthy. My kids are super excited about them and it was fun to make them. Enjoy!<br /></div><br />3-1/2 cups quick-cooking oats <span style="color: rgb(51, 51, 255);">(I used 1 1/2 c. quick-cooking, 1 1/2 c. old-fashioned oats, and 1/2 c. puffed millet)</span><br />1/2 cup whole almonds, chopped<br />1/2 cup sliced almonds<br />1 egg, lightly beaten<br />2/3 cup butter, melted <span style="color: rgb(51, 51, 255);">(WHOA, way too much butter so I used 1/3 c. butter, 3 TBS. canola oil, and 2 TBS. unsweetened applesauce)</span><br />1/2 cup honey<span style="color: rgb(51, 51, 255);"> (I used 1/4 cup)</span><br />1 teaspoon vanilla extract<br />1/2 cup sunflower kernels <span style="color: rgb(51, 51, 255);">(didn't have any, so omitted)</span><br />1/2 cup shaved sweetened coconut <span style="color: rgb(51, 51, 255);">(I used unsweetened coconut)</span><br />1/2 cup chopped dried apples<br />1/2 cup dried cranberries <span style="color: rgb(51, 51, 255);">(didn't have any and don't really like, so I just used dried apricots, peaches and pears)</span><br />1/2 cup packed brown sugar<span style="color: rgb(51, 51, 255);"> (totally omitted)</span><br />1/2 teaspoon ground cinnamon<br /><span style="color: rgb(51, 51, 255);">(I also added about 2 TBS. ground flax seed for some more added nutrition - beautiful thing with that stuff is you can't even taste it)</span><br /><br />Spray a 15-in. x 10-in. x 1-in. baking pan <span style="color: rgb(51, 51, 255);">(I don't have a pan this size. I have plenty of 9X13 and jelly roll pans,which are about 12X17, so I just went with the jelly roll pan)</span> with cooking non-stick cooking spray. Add oats and almonds to the pan. Bake at 350° for 15 minutes or until toasted, stirring occasionally.<br /><br />In a large bowl, mix the egg, butter, honey and vanilla together. Then add the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir to coat.<br /><br />Then stir in oat mixture and press into a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray <span style="color: rgb(51, 51, 255);">(I was worried since I lessened the amount of honey that it wasn't going to hold together, so I did add about 2 TBS. maple syrup)</span>. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool completely on a wire rack. Cut into bars. Store in an airtight container.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com2tag:blogger.com,1999:blog-3694212437883574670.post-43755457582797470982011-01-24T21:57:00.000-07:002011-01-24T21:57:37.554-07:00Carrot Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtee490L5TL1ZxP90j1ugl6L2UbY_2tHEOsF6BeGa60aENNKzWbborCjynHPmunadlhqZfScBdkGSe9KnwlhyphenhyphenTnPBCaMYsJbBxBAlCB5ux743_vE9yU3Hb4bN2icvB2V4cGkjSwKdovYp/s1600/IMG_2499.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtee490L5TL1ZxP90j1ugl6L2UbY_2tHEOsF6BeGa60aENNKzWbborCjynHPmunadlhqZfScBdkGSe9KnwlhyphenhyphenTnPBCaMYsJbBxBAlCB5ux743_vE9yU3Hb4bN2icvB2V4cGkjSwKdovYp/s320/IMG_2499.JPG" alt="" id="BLOGGER_PHOTO_ID_5565982489864017522" border="0" /></a><br /><div style="text-align: center;">Nothing fancy about this recipe. Just the carrot cake recipe I always make. Really, how can you mess up carrot cake - it is moist, simple to make, and covered in that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">luscious</span> topping called cream cheese frosting. I made this miniature cake for my hubby for his birthday. You see, our birthdays are just 4 days apart so when we gather as an extended family on Sunday to celebrate we get to pick what we want to eat and what kind of cake. I usually don't have an opinion because as long as I don't have to cook it, I don't care what it is :-), so I let him pick. He suggested carrot cake. I shot it down (I know I said I don't usually have an opinion). If there's one thing in this world I couldn't live without it is chocolate. I didn't want a birthday cake made out of vegetables :-). I felt bad, so on the night before his birthday I made him a mini-carrot cake. It was <span class="blsp-spelling-error" id="SPELLING_ERROR_1">delish</span>, but certainly not chocolate so at least we both got what we wanted!<br /></div><strong><br /></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqNj8HHVXlHNKgDiLSbHl7q-4lQonWcmjXde5dKQTidV373GDUE2jNE7WhEe7x13tF43VffFv8mjeKr0C_14e175do6zaZs2dMyLjc31S6rUUuP7_4QuloM2oNRq3u7UPjBvOi0mNkbE9/s1600/IMG_2500.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqNj8HHVXlHNKgDiLSbHl7q-4lQonWcmjXde5dKQTidV373GDUE2jNE7WhEe7x13tF43VffFv8mjeKr0C_14e175do6zaZs2dMyLjc31S6rUUuP7_4QuloM2oNRq3u7UPjBvOi0mNkbE9/s320/IMG_2500.JPG" alt="" id="BLOGGER_PHOTO_ID_5565982499215633778" border="0" /></a><br /><strong>2</strong> cups all-purpose flour<strong><br />2</strong> cups sugar<strong><br />1</strong> teaspoon baking powder<strong><br />1</strong> teaspoon baking soda<strong><br />1</strong> teaspoon ground cinnamon<strong><br />3</strong> cups finely shredded carrots<strong><br />1</strong> cup cooking oil<strong><br />4</strong> eggs<strong><br /></strong> <br />Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. <div id="instructions"> <p>In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s). </p> <p>Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings. </p> <p><b> Cream Cheese Frosting: </b></p><p>2 3-ounce packages cream cheese, softened<br />1/2 cup butter or margarine, softened<br />2 teaspoons vanilla<br />4-1/2 to 4-3/4 cups sifted powdered sugar<br /><br />Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency. </p> </div>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-53171637837864341952011-01-10T21:52:00.005-07:002011-01-10T22:22:20.112-07:00Cake Pops<div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAx4bdIdcPyYWlRQdUOBjLv3a4DWQ_fIbrgWfZCE3uWncwq3T1Eh0gfcpM4wPPZX1Gb7-emLg6t0ajWVf-hV98nfQs-IwgiOgzSzfSf8lLWW1PnM4pFdgo-FVA_X1OhKJEKtXdatOaGQl/s1600/IMG_2409.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAx4bdIdcPyYWlRQdUOBjLv3a4DWQ_fIbrgWfZCE3uWncwq3T1Eh0gfcpM4wPPZX1Gb7-emLg6t0ajWVf-hV98nfQs-IwgiOgzSzfSf8lLWW1PnM4pFdgo-FVA_X1OhKJEKtXdatOaGQl/s320/IMG_2409.JPG" alt="" id="BLOGGER_PHOTO_ID_5560790325584486354" border="0" /></a><span style="color: rgb(0, 0, 0); font-style: italic;font-family:georgia;" >Yip, it's me! I'm still here, can you believe it? It would seem that becoming a mother of three has thrown my life in the air. It has been an adjustment for sure. Lots of things have had to give, including this blog & cooking for that matter. My time is not my own anymore. I have always LOVED to cook, but just don't have the time that I use to. I know this is just a phase and that soon I will be able to get back to trying new recipes, introducing my family to a more advanced variety of foods, and baking, baking, baking (my favorite). It's not that I haven't been cooking. I have. It's just that when I do cook, it is usually thrown together quickly and I am just happy to get it on the table and be done with that part of the day. I don't even think about taking a picture and then documenting what has been created. I will try to do more in future, because I have been told (in my absence) that there are a lot of you out there who want me to update......</span><span style="font-style: italic;"> </span><span style="color: rgb(0, 0, 0); font-style: italic;font-family:georgia;" ><br />For now I bring you this little ditty. I wanted to thank some gals in my life and had been wanting to try this recipe, so I put two and two together and whipped some up for them. I learned a lot along the way (see my notes), one of which was that I am not nearly as talented as many folks out there. This is not a new recipe - just search 'cake pops' and you'll see what I mean. And mine are not nearly as cute as some out there, but I think they fit the bill. I would encourage you to try them out....the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">varieties</span>/possibilities are endless. This recipe is kind of up to you, but here is a basic idea with some of my notes included.</span> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXevS8fCcyObwkU8DhKDGtQ2iaTMFBuL4b_15mc-sf_zZnvATkGK7kHOtcte2LvS2wVycFkkPpQqMaPGVbtGTUpVRlGRAbr0OcygG1hi4xWM4zBU-vmKD7POj9_2dPsYo-Q-vmmlCDWL7r/s1600/IMG_2402.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXevS8fCcyObwkU8DhKDGtQ2iaTMFBuL4b_15mc-sf_zZnvATkGK7kHOtcte2LvS2wVycFkkPpQqMaPGVbtGTUpVRlGRAbr0OcygG1hi4xWM4zBU-vmKD7POj9_2dPsYo-Q-vmmlCDWL7r/s320/IMG_2402.JPG" alt="" id="BLOGGER_PHOTO_ID_5560790321709985042" border="0" /></a><br /></div><span style="color: rgb(0, 0, 0);font-family:georgia;" ><br />1 Package of any boxed cake mix, baked as directed on the box <span style="color: rgb(255, 102, 102);font-size:85%;" >(I whipped up a yellow cake from scratch *see recipe)</span><br />1 (16oz) can of frosting <span style="font-size:85%;"><span style="color: rgb(255, 102, 102);">(I made some cream cheese frosting **see recipe)</span></span><br />1 Package of Wilton’s candy melts. White or dark chocolates <span style="font-size:85%;"><span style="color: rgb(255, 102, 102);">(I used melted milk & semi-sweet chocolate)</span></span><br /></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0);font-family:georgia;" ><strong style="font-weight: normal;"><span style="color: rgb(255, 102, 102);font-size:85%;" >(I think making a chocolate cake, using cream cheese frosting and then dipping in pink candy melts would be darling and delicious as well)<br /><br /></span></strong></span><span style="color: rgb(0, 0, 0);font-family:georgia;" ><strong style="font-weight: normal;"></strong></span></div><span style="color: rgb(0, 0, 0);font-family:georgia;" ><strong style="font-weight: normal;">Bake cake and allow to cool completely (about one hour).</strong><strong style="font-weight: normal;"><br />Crumble cake in large bowl and add frosting. <span style="color: rgb(255, 102, 102);font-size:85%;" >(Enough frosting that the mixture holds together, but is not too sticky)</span></strong><strong style="font-weight: normal;"><br />Put cake mixture in fridge and chill for 30 min</strong><strong style="font-weight: normal;"><br />Shape dough into balls or press into favorite cookie cutter.</strong><strong style="font-weight: normal;"><br />Dip end of stick in candy melts and insert into cake ball. Allow to harden. This helps cake to stay on the stick. <span style="color: rgb(255, 102, 102);font-size:85%;" >(I did not do this and wish I would have; another option is to put the sticks in the balls and then freeze for about 30 minutes)</span></strong><strong style="font-weight: normal;"><br />When ready, dip cake pop in candy melts and dry by sticking in a piece of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Styrofoam</span>. At this point you can add decorations.</strong><strong style="font-weight: normal;"><br />Have fun and enjoy!<br /><br />*Yellow Cake<br />2 1/2 c. flour<br />2 1/2 tsp. baking powder<br />1/2 tsp. salt<br />2/3 c. butter<br />1 3/4 c. sugar<br />1 1/2 tsp. vanilla<br />2 eggs<br />1 1/4 c. milk<br /><br />Preheat oven to 375; grease a 9X13 pan and set aside. In bowl of an electric mixer, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each one. Add dry ingredients alternately with milk, beating on low speed after each addition just till combined. Pour batter in prepared pan. Bake 25-30 minutes till toothpick comes out clean.<br /><br />** Cream Cheese Frosting<br />6 oz. cream cheese, softened<br />1/2 c. butter, softened<br />2 tsp. vanilla<br />4 1/2 c. powdered sugar<br /><br />Beat cream cheese, butter and vanilla together until creamy. Gradually add 2 c. powdered sugar, beating well. Gradually beat in the remaining powdered sugar. <span style="color: rgb(255, 102, 102);font-size:85%;" >(May not need to use all this frosting in the cake crumbs)</span><br /></strong></span>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-40766199843768918132010-08-10T16:49:00.000-06:002010-08-10T16:49:00.820-06:00Flourless Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://1.bp.blogspot.com/_RYAdGM9tbak/TGClUnhxsaI/AAAAAAAAC7A/j0F-wsKg0y8/s1600/cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://1.bp.blogspot.com/_RYAdGM9tbak/TGClUnhxsaI/AAAAAAAAC7A/j0F-wsKg0y8/s320/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5503580518273364386" border="0" /></a><br /><div style="text-align: center; font-style: italic;">For those who don't know, my 2 year old is gluten-intolerant, as is my mom. And since I would prefer that the little girl (currently 5 months) does not end up with the same condition, I myself am not eating gluten while nursing her. That means finding lots of recipes that don't contain gluten (wheat, barley, rye, etc.), which means no wheat flour. I have a neighbor who has <span class="blsp-spelling-error" id="SPELLING_ERROR_0">celiac</span> disease and she has shared some of her secrets with me, including a great flour substitute. Unfortunately, a lot of gluten free foods have a grainy texture due to the rice flour. I thought there must be some sort of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">flourless</span> desserts out there, so I headed to Google. I found A LOT of recipes. . . . this is one that I found and then altered to make it my own. It was amazing! Really <span class="blsp-spelling-error" id="SPELLING_ERROR_2">fudgy</span> and extremely rich. I served it with sweetened whipped cream, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">macerated</span> strawberries. It would also be good <span class="blsp-spelling-error" id="SPELLING_ERROR_4">a la</span> mode. Enjoy!<br /></div><br />4 ounces fine-quality bittersweet chocolate (not unsweetened)<br />1/2 cup milk chocolate chocolate chips<br />1 stick (1/2 cup) unsalted butter<br />3/4 cup sugar<br />5 large eggs, separated<br />3/4 unsweetened cocoa powder<br /><br />Preheat oven to 375°F and butter an 9-inch round baking pan. Line bottom with a round of wax paper and butter paper. <p class="instructions"> Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs yolks and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined. In a separate bowl, beat egg whites until soft peaks form; fold these into chocolate mixture. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. </p> <p class="instructions"> Dust cake with powdered sugar and serve!<br /></p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-5284199574318675672010-08-09T16:00:00.004-06:002010-08-09T16:05:35.639-06:00Cucumber Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmwajJMqynmZ6BnSyzEQ80kP-vVttiX17e4k9rsdMLMfCetFkQjmqYa0BumAAFAScvcC1yDLzzx0Jp6nn5UGRhJjiC7hCzv4UzFQev0n-8C3uonvBUooC0jpCIB_z2NY_BrhaMEFfy02Y/s1600/cucumber+salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmwajJMqynmZ6BnSyzEQ80kP-vVttiX17e4k9rsdMLMfCetFkQjmqYa0BumAAFAScvcC1yDLzzx0Jp6nn5UGRhJjiC7hCzv4UzFQev0n-8C3uonvBUooC0jpCIB_z2NY_BrhaMEFfy02Y/s320/cucumber+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5503534333071949746" border="0" /></a><br /><br /><div style="text-align: center; font-style: italic;">So, I just pulled 12 cucumbers out of the garden. That does not include the about 10 that could have been picked, but I decided they were only "ordinary" sized and not huge so they could wait a few days :-)! Now I'm desperate to find something to do with these beauties. I love cucumbers and am a HUGE fan of cucumber salad, so here is my version! Enjoy!<br /></div><br />4 cucumbers, thinly sliced<br />1 small white onion, thinly sliced<br />1/2 cup white vinegar<br />1/2 cup apple cider vinegar<br />1/4 cup water<br />1/4-1/2 cup white sugar<br />1/2 tsp. ground mustard<br />1 tsp. salt<br />1 tablespoon dried dill, or to taste<br /><br /><span class="plaincharacterwrap break">Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour. Can be refrigerated for up to 2 weeks.</span>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-25576617854787852452010-06-21T16:22:00.000-06:002010-06-21T22:14:37.458-06:00Mango or Peach Slush<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_CuAbOUJQXU8SDBP_tiNH3OrpU0-ty0OmQiIKZ5KXYrWlFQN2mTXmGVO98NVVaqjrSYevoZdwSu9C4uGbIRRIwBROxZFb6IUkkDoRPxxm70e3NoPDSOtulYwc_Sa36cQoVe0pg0hSdu_/s1600/haagen-dazs_mango_sorbet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_CuAbOUJQXU8SDBP_tiNH3OrpU0-ty0OmQiIKZ5KXYrWlFQN2mTXmGVO98NVVaqjrSYevoZdwSu9C4uGbIRRIwBROxZFb6IUkkDoRPxxm70e3NoPDSOtulYwc_Sa36cQoVe0pg0hSdu_/s320/haagen-dazs_mango_sorbet.jpg" alt="" id="BLOGGER_PHOTO_ID_5485446004233361890" border="0" /></a><br /><div style="text-align: center; font-style: italic;">A good friend made this years ago for a get-together. I have been addicted ever since. It is SO simple to make, simply refreshing, and always a hit. I have had a hard time finding mango sorbet at every grocery store, but peach is a great replacement. This is a perfect summertime treat!<br /></div><br />1 pint mango, or peach sorbet<br />1 pint vanilla yogurt<br />1 (12oz) can frozen white grape juice, undiluted<br />1 (12oz) can frozen lemonade, undiluted<br />7-Up or Sprite<br /><br />Thaw all ingredients until soft and blend together until there are no lumps. Refreeze. To serve, scoop 1/2 cup mixture into bottom or large glass. Fill up with 7-Up or Sprite and stir.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-35230484023721009442010-05-18T20:41:00.000-06:002010-05-20T16:36:13.997-06:00Favorite Fruit Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWylMhbXxiob_F51kIVreABTzJAYgRgNJ1RpamX2OtOaxPYNRsYMIzzM3nxuaIxyMSdGzUNBKh6C11RqbT9ZWT6p9iGLjFMGCMVIZxjgVPYblpl1EhEQrdLvW1oBqFadi6bi8jtj70z9Ru/s1600/IMG_7776.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWylMhbXxiob_F51kIVreABTzJAYgRgNJ1RpamX2OtOaxPYNRsYMIzzM3nxuaIxyMSdGzUNBKh6C11RqbT9ZWT6p9iGLjFMGCMVIZxjgVPYblpl1EhEQrdLvW1oBqFadi6bi8jtj70z9Ru/s320/IMG_7776.JPG" alt="" id="BLOGGER_PHOTO_ID_5473484084632807218" border="0" /></a><br /><div style="text-align: center; font-style: italic;">Every Sunday we include a fruit salad in our menu. It is usually fresh fruit just cut in chunks<br />and mixed up which is quite delightful. A few weeks ago, I was asked to do the fruit salad and I decided I wanted to try to spice it up (literally). I searched for fruit salad recipes online and came across one that included a sauce to pour over the top. The sauce almost reminds me of wassail, which I love. This is a variation of that recipe, I've changed it up for my liking. And you can really use any fruits.....apples, blackberries, blueberries, grapefruit, watermelon, etc. We liked it so much that my mom requested it again for Mother's Day dinner.<br /></div><br /><br />2 medium bananas, sliced<br />2 cups pineapple chunks (I like fresh pineapple)<br />2 medium oranges, peeled and sectioned (or 1 small can mandarin oranges)<br />2 kiwi fruit, peeled and sliced<br />1 cup red seedless grapes<br />1 pint strawberries, sliced<br />2 pears, diced<br /><br />Dressing:<br />1/2 cup orange juice<br />1/2 teaspoon orange zest<br />1/4 cup lemon juice<br />1/4 cup packed brown sugar (I omit because it is sweet enough without)<br />1/2 teaspoon lemon zest<br />1 cinnamon stick<strong></strong><br /><p> 1.In a medium saucepan, combine the orange juice and zest, lemon juice and zest, brown sugar and cinnamon stick. Bring to a boil.<br />2. Reduce the heat and simmer, uncovered, for about 5 minutes.<br />3. Remove from the heat and let cool completely.<br />4. Layer the fruit in a glass serving bowl.<br />5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.<br />6. Cover and chill for several hours before serving.</p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-58223977949261054742010-05-08T20:56:00.005-06:002010-05-19T22:00:45.993-06:00Brownie Mousse Trifle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS6kO_6ULtFJwH0Ec7tuSia7pq1xoz4Yvz20Q9yP0lmbQKOaX1mu3xux1P23JZUzkpFW86A8beS74XtWWz1fq222Lb-si8aG20UUjKk8LNm_X3YmwNrfM64T-YPvoJY2Fg3Ko75Vra2nV/s1600/IMG_7774.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS6kO_6ULtFJwH0Ec7tuSia7pq1xoz4Yvz20Q9yP0lmbQKOaX1mu3xux1P23JZUzkpFW86A8beS74XtWWz1fq222Lb-si8aG20UUjKk8LNm_X3YmwNrfM64T-YPvoJY2Fg3Ko75Vra2nV/s320/IMG_7774.JPG" alt="" id="BLOGGER_PHOTO_ID_5473196339993735058" border="0" /></a><br /><div style="text-align: center; font-style: italic;">This is a recipe I concocted years ago because it incorporated some of my favorite treats: brownies, mousse, toffee - I mean you can't go wrong. It is a family favorite. I remember my Grandpa Bell used to request I make "that brownie" thing for our Sunday dinner dessert. I hadn't made it in awhile and decided it was time to divulge!<br /><br /></div><br />1 (9x13) pan brownies, prepared & cooled<br />1 recipe chocolate mousse, <a href="http://cuposugar.blogspot.com/2008/03/chocolate-mousse-cake.html">this is my fave</a><br />1 pint whipping cream<br />2-4 toffee bars, crushed<br /><br />Prepare brownies as directed and let cool to room temperature; cut into 1" squares. Prepare mousse as directed. Whip cream using 1/4 c. powdered sugar and 1 tsp. vanilla (I use 3 TBS. agave nectar) until stiff peaks form.<br /><br />In a trifle bowl put one layer of brownies (I kind of break them up just a bit as I drop them in the bowl), about a cup of mousse, and between a cup and a cup and half of cream, then sprinkle with some toffee chunks. Repeat 2 more times. Keep refrigerated until ready to serve and try to not go back for seconds.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com2tag:blogger.com,1999:blog-3694212437883574670.post-36659408482820133662010-04-12T16:29:00.004-06:002010-04-12T16:47:37.638-06:00Perfect Chocolate Dipped Strawberries<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbYNKWZms5xmCKb-oAvreuky7odY3c8lTKuKD0-s0U-9bEyAXVKPWWhyphenhyphennj9kdXKwxsRQx5fvqhTiVerNeU2DF239I1jMEBb0p2cSNMlvf4W9pnsjRJekEGIHiiGmnnIcvCwnsMSD2TOFg/s1600/IMG_7463.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbYNKWZms5xmCKb-oAvreuky7odY3c8lTKuKD0-s0U-9bEyAXVKPWWhyphenhyphennj9kdXKwxsRQx5fvqhTiVerNeU2DF239I1jMEBb0p2cSNMlvf4W9pnsjRJekEGIHiiGmnnIcvCwnsMSD2TOFg/s320/IMG_7463.JPG" alt="" id="BLOGGER_PHOTO_ID_5459384434147600738" border="0" /></a><span style="font-style: italic;">I am in love with berries.....I love this time of year when the strawberries are starting to come out and you can also find blueberries, raspberries, and blackberries. I also LOVE chocolate, so it would make sense that dipping berries in chocolate would just make my day! But, I feel like you need a reason to go to the effort of doing this. This last weekend, a reason presented itself --- my sister blessed her new little baby boy. We had a lunch with the families afterwards and I insisted on making these delicacies. Even I couldn't believe how well they turned out. The chocolate was soft and didn't crumble off, which I always find annoying. I actually dipped them the night before and at lunch time they were just starting to "sweat" or leak their juices, so this is definitely something you can't do too far in advance.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquljo1Otx9GQxWorUcm4eEimlWOsIu0C4N2zZBl4cJuLqIU_Aayj4JEldQN2VOthqvhB4dnTnptsHEnTwVZSO-Mxpx91JosvQvFnJzjXH7gCWFRp-i7V4wsevUK1SvkZe9wwu9DS68qjb/s1600/IMG_7462.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquljo1Otx9GQxWorUcm4eEimlWOsIu0C4N2zZBl4cJuLqIU_Aayj4JEldQN2VOthqvhB4dnTnptsHEnTwVZSO-Mxpx91JosvQvFnJzjXH7gCWFRp-i7V4wsevUK1SvkZe9wwu9DS68qjb/s320/IMG_7462.JPG" alt="" id="BLOGGER_PHOTO_ID_5459384443163983714" border="0" /></a><br /></div>2 lbs. fresh strawberries<br />11 oz. package semi-sweet chocolate chips<br />6 oz. (1 cup) milk chocolate chips<br />3 TBS. shortening<br /><br />Wash strawberries well and then set out to completely dry - may take several hours. Place a baking sheet lined with wax paper in the freezer for several hours before dipping. <br /><br />In a double boiler melt chocolate chips; stir in shortening until completely melted. Dip strawberries 2/3 of the way up and carefully set on cold baking sheet. Decorate* as desired and enjoy within 24 hours!<br /><br />* I decided to drizzle white chocolate over mine. I just melted about 1/4 c. white chocolate chips, and a teaspoon of shortening in a ziploc baggie in the microwave for about 30 seconds. Then I massaged the bag until they were all melted; I snipped the corner of the bag and went to town!Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-15220970079987078832010-03-28T15:02:00.006-06:002011-03-24T08:24:15.448-06:00Chocolate Cream Cheese Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVQ2If2CK3kiiFMAgFtTr7khlgjFfXT8SU0_HPsQfMTIEB_9bEkclqHTK9nhnh6M94b0bZRWP8UVT17GXXeWXhiqzLWkC5dRzRshPyE8U9plFTr-IcGd4PtF-wLc2htsKoegRVpHswQKd/s1600/cupcake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVQ2If2CK3kiiFMAgFtTr7khlgjFfXT8SU0_HPsQfMTIEB_9bEkclqHTK9nhnh6M94b0bZRWP8UVT17GXXeWXhiqzLWkC5dRzRshPyE8U9plFTr-IcGd4PtF-wLc2htsKoegRVpHswQKd/s320/cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5453796912972767122" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">A friend made these recently and they were so yummy I decided they would make the perfect treat for the ladies I visit teach....I'm not going to take the new baby out so treats and phone calls will have to do. I made mini cupcakes because let's face it, anything mini just tastes better and is more fun to eat. I even whipped up a gluten-free batch so my little guy could have some. They freeze really well, so you can always have some on hand. I think they are better frosted, but you can't go wrong just plain.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE_x4trqfY8h9vv6AToCj2_B5nNKh_vkJKSTJDxLoGO82WtXhAoSiobKU1d8FvrLkLJ_Nv6JOvKxp5ehkNqWaFAavxzI-lMe4wOwzyxzHBkKQO6TgVNpUIiTxSjuyT3giAinmFL2IL1XS/s1600/IMG_3697.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE_x4trqfY8h9vv6AToCj2_B5nNKh_vkJKSTJDxLoGO82WtXhAoSiobKU1d8FvrLkLJ_Nv6JOvKxp5ehkNqWaFAavxzI-lMe4wOwzyxzHBkKQO6TgVNpUIiTxSjuyT3giAinmFL2IL1XS/s320/IMG_3697.JPG" alt="" id="BLOGGER_PHOTO_ID_5587491782011147954" border="0" /></a><br /></div>1 (8 ounce) package cream cheese, softened<o:p></o:p><span style=""><br /></span>1 egg, slightly beaten<o:p></o:p><span style=""><br /></span>1/3 cup sugar<o:p></o:p><span style=""><br /></span>1 pinch salt<o:p></o:p><span style=""><br /></span>1 (6 ounce) package chocolate chips<o:p></o:p><span style=""><br /></span>1 cup sugar<o:p></o:p><span style=""><br /></span>1 1/2 cups flour<o:p></o:p><span style=""><br /></span>1/4 cup cocoa<o:p></o:p><span style=""><br /></span>1 teaspoon baking soda<o:p></o:p><span style=""><br /></span>1/2 teaspoon salt<o:p></o:p><span style=""><br /></span>1 cup water<o:p></o:p><span style=""><br /></span>1/2 cup oil<o:p></o:p><span style=""><br /></span>1 tablespoon vinegar<o:p></o:p><br />1 teaspoon vanilla<o:p></o:p><span style=""> </span><br /><br />In a small bowl, combine first four ingredients.<o:p></o:p><span style=""> </span>Add chocolate chips and set aside.<o:p></o:p><span style=""> </span>Mix remaining ingredients well.<o:p></o:p><span style=""> </span>Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.<o:p></o:p><span style=""> </span>Drop a large spoonful of cheese mixture on top.<span style=""> </span>Bake at 350 for 20 to 25 minutes.<br /><br />*If making minis: fill cups about half full and drop about a teaspoon of cream cheese mixture on top. Bake 9-11 minutes, until toothpick comes out clean in the cake part.<br /><br />Chocolate Frosting<br /><br />1/4 cup butter, softened<br />3 TBS. cocoa powder<br />1 1/2 - 2 cups powdered sugar<br />1-2 TBS. milk<br />dash salt<br /><br />Mix together well until nice spreading consistency.<br /><br /><o:p></o:p>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-69194016052549614972010-03-26T13:48:00.004-06:002010-03-26T14:01:41.834-06:00German Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQ4RRu9nPmHkGD77iLqPDIBuB4cIv3g-tg6acfcQjrc9U7NuSUqR3aoD0CITjJWw1ETiHaL-pzpTf0b5iAnaXv5RrrabQSoZkHKITVox3kyS7cfIepXDyqwmqANmEJrzpTIPtBkFAIhrv/s1600/IMG_7182.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQ4RRu9nPmHkGD77iLqPDIBuB4cIv3g-tg6acfcQjrc9U7NuSUqR3aoD0CITjJWw1ETiHaL-pzpTf0b5iAnaXv5RrrabQSoZkHKITVox3kyS7cfIepXDyqwmqANmEJrzpTIPtBkFAIhrv/s320/IMG_7182.JPG" alt="" id="BLOGGER_PHOTO_ID_5453033818023968738" border="0" /></a><br /><div style="text-align: center; font-style: italic;"><br />German Chocolate Cake has always been one of my favorites. I would always request it on my birthday growing up. I haven't had/or made it for years, but my aunt requested it for her birthday cake and I was asked to make it. Now I know why I love it so much......butter. There is so much butter it is frightening, but there is no way around it. My suggestion is just to enjoy every delicious, moist bite!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://1.bp.blogspot.com/_RYAdGM9tbak/S60RYXuM7nI/AAAAAAAAC38/my-UrjB9b1M/s1600/IMG_7183.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://1.bp.blogspot.com/_RYAdGM9tbak/S60RYXuM7nI/AAAAAAAAC38/my-UrjB9b1M/s320/IMG_7183.JPG" alt="" id="BLOGGER_PHOTO_ID_5453033834197872242" border="0" /></a><br /></div>1/2 cup water<br />4 (1 ounce) squares German sweet chocolate<br />1 cup butter, softened<br />2 cups white sugar<br />4 eggs, room temperature<br />1 teaspoon vanilla extract<br />1 cup buttermilk, room temperature<br />2 1/2 cups sifted flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br /><br />Preheat oven to 350 degrees. Grease, flour and line 2 - 9 inch round pans with parchment paper or wax paper rounds. Sift the flour, add baking soda and salt to flour. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.<br />In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 eggs, one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture, alternately with the buttermilk, mixing just until incorporated. Do not over mix.<br /><br />Pour into 2- 9 inch pans. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack. Wrap in Saran or other plastic wrap and place in freezer until frozen and ready to fill and frost cake.<br /><br /><br />Coconut Pecan Filling<br /><br />4 egg yolks<br />1 can (12 oz.) evaporated milk<br />1-1/2 tsp. vanilla<br />1-1/2 cups sugar<br />3/4 cup (1-1/2 sticks) butter or margarine<br />1 pkg. (7 oz.) flake coconut, I used sweetened (about 2-2/3 cups)<br />1-1/2 cups chopped pecans<br /><br />Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12-15 minutes or until thickened and golden brown, stirring constantly. Remove from heat.<br /><br />Add coconut and pecans; mix well. Cool to room temperature before frosting cake.<br /><br /><br />Chocolate Frosting<br /><br />1/4 cup (1/2 stick) butter, at room temperature<br />1/4 to 1/3 cup unsweetened cocoa powder<br />1 1/2 to 2 cups powdered sugar<br />1/4 teaspoon salt<br />2-3 tablespoons milk<br />1 teaspoon vanilla extract<br /><br />Cream butter. Stir in cocoa and salt. Add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 1 1/2 cups frosting. <div><br /></div><div>Assembly:</div><div><br /></div><div>Take cake layers out of freezer.</div><div>Place one layer on serving plate.</div><div>Top with half of filling.</div><div>Lay other layer on top.</div><div>Frost sides of cakes with chocolate frosting.</div><div>Spread rest of filling on top of cake. </div><div>Shred some chocolate on top of cake.</div>Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com0tag:blogger.com,1999:blog-3694212437883574670.post-62643427123282163132010-02-12T21:13:00.003-07:002010-02-12T21:24:39.725-07:00Valentine Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDKh0M9fDIPL_WGpbvVqH55XougoSWYdg03P_CmAnTV7bwg3o3H1l13qa8UKvRT4HRoEg6NAwabEgrzLqE7Z3DtQkmscJh67R8sJFgEpDf9VMa48XZc6Ssp0yWIUYptlW2YKOOn2ai2tG/s1600-h/IMG_0497.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDKh0M9fDIPL_WGpbvVqH55XougoSWYdg03P_CmAnTV7bwg3o3H1l13qa8UKvRT4HRoEg6NAwabEgrzLqE7Z3DtQkmscJh67R8sJFgEpDf9VMa48XZc6Ssp0yWIUYptlW2YKOOn2ai2tG/s320/IMG_0497.JPG" alt="" id="BLOGGER_PHOTO_ID_5437578821020420306" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">The tradition of Valentine cookies dates back twelve February's ago.....Dave and I were newly engaged and we spent the evening making, baking, and frosting heart shape treats!! He doesn't remember that, but it's true. I have been making sugar cookies every year since - some years with friends, some with Dave, and now with my kiddos. I think it is a great tradition and one I didn't think would happen this year (thought baby would have arrived by now). I have experimented with many different recipes - some with lemon, almond, strawberry....varying amounts of flour, butter, etc. This has become one of my favorites. The dough doesn't spread and they stay nice and chewy (not crunchy)! Of course, the best part is in the decorating! Conner helped me this year and I think he did a great job.</span><br /></div><br />1/2 cup butter, softened<br />1 cup granulated sugar<br />1/2 cup sour cream<br />2 eggs<br />1/2 teaspoon vanilla<br />3 1/2 cups flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br /><br />Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.<br /><br />Pre-heat oven to 350 degrees F<br /><br />Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.<br /><br /><br /><span style="font-weight: bold;">Buttercream Frosting</span><br /><br />1/2 cup butter, room temperature<br />4 oz. cream cheese<br />4-5 cups powdered sugar<br />1/4 teaspoon salt<br />1 teaspoon vanilla or almond extract<br />4-6 tablespoons cream or milk<br />gel or paste food coloring (optional)<br /><br />Beat together butter, cream cheese, sugar, salt, vanilla and 1/4 cup cream or milk. Add additional cream, 1-2 teaspoons at a time and continue to beat until frosting is smooth, creamy and is desired spreading consistency. Beat in food color, one drop at a time, as desired.Amberhttp://www.blogger.com/profile/10896009413956977466noreply@blogger.com1