I will be trying out loads of new recipes from this little treasure! You know, when I find the time between work, family and renovations!
Wednesday, April 13, 2011
Coming Soon...
Check out what I scored in a bargain bin recently:
I will be trying out loads of new recipes from this little treasure! You know, when I find the time between work, family and renovations!
I will be trying out loads of new recipes from this little treasure! You know, when I find the time between work, family and renovations!
Sunday, April 3, 2011
Peanut Butter Pie with a twist
Check this decadence out:
That, my friends, is a two layer peanut butter pie with a cheesecake/pudding layer on the bottom. Light, yet rich. Addicting, definitely! And did I mention easy to make?
Recipe:
1 pre-made chocolate crust (or you can make your own with crushed Oreos and butter)
1 small package cheesecake-flavored pudding mix
2 cups cold milk, divided
4 oz. cream cheese, softened
1 small package vanilla pudding mix (I used sugar free)
1/2 c. creamy peanut butter
1 c. Cool Whip, thawed (save the rest of the container for garnishing)
In medium bowl, pour 1 c. milk, add cheesecake pudding and whisk for 2 minutes - mixture will be very thick. Pour into prepared crust. In bowl of mixer, cream the cream cheese, slowly adding in milk until fully combined. Add pudding mix and peanut butter, beat until fully combined. Fold in Cool Whip. Pour into crust on top of pudding layer. Chill at least 2 hours. Cut into 8 wedges and serve with additional Cool Whip.
You're welcome.
That, my friends, is a two layer peanut butter pie with a cheesecake/pudding layer on the bottom. Light, yet rich. Addicting, definitely! And did I mention easy to make?
Recipe:
1 pre-made chocolate crust (or you can make your own with crushed Oreos and butter)
1 small package cheesecake-flavored pudding mix
2 cups cold milk, divided
4 oz. cream cheese, softened
1 small package vanilla pudding mix (I used sugar free)
1/2 c. creamy peanut butter
1 c. Cool Whip, thawed (save the rest of the container for garnishing)
In medium bowl, pour 1 c. milk, add cheesecake pudding and whisk for 2 minutes - mixture will be very thick. Pour into prepared crust. In bowl of mixer, cream the cream cheese, slowly adding in milk until fully combined. Add pudding mix and peanut butter, beat until fully combined. Fold in Cool Whip. Pour into crust on top of pudding layer. Chill at least 2 hours. Cut into 8 wedges and serve with additional Cool Whip.
You're welcome.
Monday, March 28, 2011
Oreo Cheesecake Cookies
Are you ready for these? I found this recipe over at Brown Eyed Baker.
A word of caution: the dough may not all make it to the oven! It is delicious itself, and perfectly safe to eat! I must admit, I only made about 10 cookies, and ate the rest of the dough. Whoops. :)
A word of caution: the dough may not all make it to the oven! It is delicious itself, and perfectly safe to eat! I must admit, I only made about 10 cookies, and ate the rest of the dough. Whoops. :)
OREO CHEESECAKE COOKIES
1 stick butter, softened
3 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 c. flour
1/2 c. dark chocolate chips
1 c. crushed Oreos
Cream together butter and cream cheese. Add in sugar and vanilla.
Slowly add in flour, until fully combined. Fold in chocolate chips.
Roll into 1 1/2" balls, toss in Oreo crumbs.
Place on parchment-lined cookie sheets.
Bake at 375 for 12 minutes until puffed up and the edges are just turning golden.
Saturday, March 26, 2011
I did not drop off the face of the earth!
I started a new job, and am adjusting to my new schedule (nights & weekends off! but up early every weekday morning -ugh!). And then my laptop had to be sent out for repair (AGAIN) so my blogging has been pushed off to the side. But never fear! I have a few things up my sleeve to share with you, and will post them soon. Today is a busy family day, but hopefully tonight I will have time to post a few of the things I've managed to make lately.
Also, while on my hiatus, my sweet little girls became TV stars!!! A short little clip was aired on America's Funniest Home Videos on March 13! It was so amazing to see my girls on the big screen (seriously, we watched it at my parents house - they have a HUGE TV!!! :)) Here is a sad little video I took with my little camera while we watched it:
Also, while on my hiatus, my sweet little girls became TV stars!!! A short little clip was aired on America's Funniest Home Videos on March 13! It was so amazing to see my girls on the big screen (seriously, we watched it at my parents house - they have a HUGE TV!!! :)) Here is a sad little video I took with my little camera while we watched it:
Monday, February 14, 2011
♥Happy Valentines Day♥
Happy Valentine's Day to my darling husband! He is my forever Valentine!
Tonight for dinner, we had some filet mignon, stuffed sole, garlic mashed potatoes...
And for dessert? Fabulous Chocolate Fondue!
8 oz. heavy cream
12 oz. bittersweet or dark chocolate, chopped
pinch salt
tsp. vanilla
Heat heavy cream over medium heat until it just starts to bubble. Whisk in chocolate, whisking until smooth and thickened. Whisk in salt and vanilla. Pour into serving dish or fondue pot. Serve with assorted fruit, marshmallows, pound cake, graham crackers, etc.
Sunday, February 13, 2011
We're almost there! V-day is TOMORROW!
You'll have to forgive me...I spent yesterday and today preparing for and celebrating the birthday of my two tiny Valentine Twincesses. They'll be three tomorrow. I'm a little weepy knowing my babies, most likely my last, are growing up so fast! They're not babies anymore (as they inform me on a daily basis). Sigh.
So, while my hubby is my #1 Valentine, and I will have something special to share with you tomorrow (aka the Big Day), today I'm going to share what I made for my girls. They were an unexpected blessing, a miracle in my eyes, and I cannot imagine what life would be like without them. Without any of my kids!
I suggested a ladybug party, I figured that would be easy. They insisted on UNICORNS. Really?!?! So I did what I could and here it is:
I will share with you my recipe for this buttercream that I used -- it is SO creamy and smooth!!!
1 c. butter (the real deal, people), softened
1 c. crisco (I used butter flavor)
1 Tbs vanilla
1/2 c. heavy cream
4 to 6 c. powdered sugar
In a mixing bowl, combine the butter and shortening. Beat for 10 minutes (yes! 10 minutes!); it should be a nice light, whipped texture. Beat in vanilla and heavy cream. Add powdered sugar a bit at a time, until you reach the right consistency and flavor.
Store leftovers in fridge.
So, while my hubby is my #1 Valentine, and I will have something special to share with you tomorrow (aka the Big Day), today I'm going to share what I made for my girls. They were an unexpected blessing, a miracle in my eyes, and I cannot imagine what life would be like without them. Without any of my kids!
I suggested a ladybug party, I figured that would be easy. They insisted on UNICORNS. Really?!?! So I did what I could and here it is:
I will share with you my recipe for this buttercream that I used -- it is SO creamy and smooth!!!
1 c. butter (the real deal, people), softened
1 c. crisco (I used butter flavor)
1 Tbs vanilla
1/2 c. heavy cream
4 to 6 c. powdered sugar
In a mixing bowl, combine the butter and shortening. Beat for 10 minutes (yes! 10 minutes!); it should be a nice light, whipped texture. Beat in vanilla and heavy cream. Add powdered sugar a bit at a time, until you reach the right consistency and flavor.
Store leftovers in fridge.
Friday, February 11, 2011
Countdown to Valentines Day ~ White Chocolate Raspberry Cupcakes
Day 11 of sweets for my sweet :)
Only 3 days left!!!!
I have a confession to make. I am not very good at from-scratch white cakes. Chocolate cakes, I can usually manage. White cakes? I always screw up somehow.
But I was not going to let that deter me from trying this yummy recipe. I *had* to give it a try.
And guess what?!!? I think it worked!!! Hubby gave me a thumbs up anyway. And since these are all special treats I've made with him in mind, I guess that's all that's really important. Right??
Recipe
1/2 c. butter, softened
2/3 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon raspberry extract
1/2 teaspoon vanilla extract
3 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
12 tsp. seedless raspberry jam
For the frosting:
1 stick butter, softened
1/4 cup half-and-half
1/2 teaspoon vanilla extract
3/4 teaspoon raspberry extract
Pinch of salt
1 or 2 drops red food coloring
2 cups confectioners' sugar
1/4 cup white chocolate chips (2 ounces)
Preheat oven to 350. Line standard muffin cup with paper or foil liners.
Beat the butter, sugar, lemon zest and both extracts with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.
In a separate bowl combine the flour, baking powder and salt. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the milk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.
Spoon the batter into the paper-lined muffin cups. Using a teaspoon, drop 1 tsp. raspberry jam in very center of each cupcake, making an indent and pushing it down into the cupcake batter as you go.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center (to the side of the jam) comes out clean. Cool in the pan for about 5 minutes, then remove the cupcakes and allow them to cool completely on a wire rack before frosting.
Frosting: Beat together butter, half and half, extracts and food coloring until well blended. Add the confectioners' sugar and continue beating until smooth and creamy.
Melt the white chocolate in a glass measure in the microwave. Use 15 second bursts on 80% power, stirring in between. Stir the melted white chocolate into the butter mixture and beat on medium speed until well incorporated.
Pipe the frosting onto each cupcake. Garnish with fresh raspberries, or a drizzle of dark chocolate.
Only 3 days left!!!!
I have a confession to make. I am not very good at from-scratch white cakes. Chocolate cakes, I can usually manage. White cakes? I always screw up somehow.
But I was not going to let that deter me from trying this yummy recipe. I *had* to give it a try.
White Chocolate Raspberry Cupcakes
And guess what?!!? I think it worked!!! Hubby gave me a thumbs up anyway. And since these are all special treats I've made with him in mind, I guess that's all that's really important. Right??
Recipe
1/2 c. butter, softened
2/3 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon raspberry extract
1/2 teaspoon vanilla extract
3 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
12 tsp. seedless raspberry jam
For the frosting:
1 stick butter, softened
1/4 cup half-and-half
1/2 teaspoon vanilla extract
3/4 teaspoon raspberry extract
Pinch of salt
1 or 2 drops red food coloring
2 cups confectioners' sugar
1/4 cup white chocolate chips (2 ounces)
Preheat oven to 350. Line standard muffin cup with paper or foil liners.
Beat the butter, sugar, lemon zest and both extracts with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.
In a separate bowl combine the flour, baking powder and salt. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the milk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.
Spoon the batter into the paper-lined muffin cups. Using a teaspoon, drop 1 tsp. raspberry jam in very center of each cupcake, making an indent and pushing it down into the cupcake batter as you go.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center (to the side of the jam) comes out clean. Cool in the pan for about 5 minutes, then remove the cupcakes and allow them to cool completely on a wire rack before frosting.
Frosting: Beat together butter, half and half, extracts and food coloring until well blended. Add the confectioners' sugar and continue beating until smooth and creamy.
Melt the white chocolate in a glass measure in the microwave. Use 15 second bursts on 80% power, stirring in between. Stir the melted white chocolate into the butter mixture and beat on medium speed until well incorporated.
Pipe the frosting onto each cupcake. Garnish with fresh raspberries, or a drizzle of dark chocolate.
Subscribe to:
Posts (Atom)