Almond Butter Chocolate Chip Cookies

Thanks to Clean Eating Magazine one of my new favorite things

Almond Butter Chocolate Chip Cookies

INGREDIENTS:


1 cup unsalted almond butter, stirred well

3/4 cup Sucanat

1 large egg

1/2 tsp baking soda

1/4 tsp sea salt

3 oz dark chocolate (70% cocoa or greater), broken into small pieces

INSTRUCTIONS:

Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.



Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg

Nutritional Bonus:

While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat’s free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits.

Dark Chocolate Covered Strawberries=Valentine's Luv

This says valentines to me! I always look forward to the decadent combination of fresh ripe strawberries and chocolate.... This year they were dipped in DARK CHOCOLATE! It has been so funny because everyone thinks we only eat flavorless boring food now. All I can say is we are eating as delicious as ever!

Dark Chocolate Covered Strawberries

Ingredients


6 ounces dark chocolate at least 70%, chopped

2 ounces white chocolate, chopped  ( I know this is not clean, omit if desired but I barely drizzled em plus I just love the presentation k now that's all cleared up!)

1 pound strawberries with stems (about 20), *washed and dried very well* any water on the berries will ruin the chocolate. I use a lightly dampened paper towel and individually wipe each strawberry clean (kinda like a mushroom)

Directions

Put the dark and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively/ easier, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Or fill a small zip loc bag with white chocolate and cut a small triangle in the end, then squeeze out in a drizzle zig zag pattern.

Set the strawberries aside until the chocolate sets, about 30 minutes. If needed refrigerate. I love mine freshly made. I think they loose their fresh flavor and texture after a day.

be happy be healthy KCL

Nock your socks off Chocolate Chip Brownies

 Oh I am so thrilled with these brownies I can hardly contain myself. They are rich sweet and decked in chocolate, what more could you ask for from a brownie? Honestly I'm kinda of a brownie snob, store bought are groodie and boxed brownies just taste so artificial and full of chemicals to me. I have preferred the homemade brownie forever. Here is the incredible part this brownie is missing flour and sugar!!! And it is so rich and decadent you won't even know, I promise. You may have to run to the store to pick up a few speciality products but they are worth it. And while it is healthy, don't blame me if you don't loose weight eating it!

The original recipe came from Elena she is genius at gluten free and sugar free!

Nock your socks off Chocolate Chip Brownies


Ingredients
1 (16) ounce jar salted almond butter, smooth roasted (health food section/costco)

2 eggs

1 ¼ cups agave nectar

1 tablespoon vanilla extract

½ cup cocoa powder

½ teaspoon celtic sea salt

1 teaspoon baking soda

1 cup semi sweet chocolate chips ( or 1 cup dark chocolate chips 73% cacao)



In a large bowl, blend almond butter until smooth with a hand blender
Blend in eggs, then blend in agave and vanilla
Blend in cocoa, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 pyrex baking dish
Pour batter into dish

Bake at 325° for 35-40 minutes

Makes about 24 brownies

I am so thrilled to be baking up to my level of excellence again!

be happy be healthy kcl

Favorite Gingerbread

I can tell you the first time I tasted real moist delicious rich gingerbread. I was at a church activity and the minute it hit my tongue angels sang. Seriously I was in complete and utter bliss. I had never known what I had been missing. This is the recipe I tasted that day " FAVORITE GINGERBREAD", and I'm a little ashamed to say I even helped myself to thirds! Oh if you have never tasted real gingerbread you simply MUST!

Favorite Gingerbread
Vickie Waddoups

Deliciously rich, black, and moist

Ingredients

1/2 cup soft shortening
2 tablespoons sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cups Gold Medal Flour
1 teaspoon soda
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon

Heat oven to 325 degrees. Grease and flour a square 9x9 or 9 inch ring mold. Mix thoroughly shortening, sugar, and egg. Blend in molasses and water. Measure flour by dip-level-pour method or by sifting. Stir together dry ingredients; blend dry to wet. Beat until smooth. Pour into pan. Bake 45-50 minutes. Serve hot or cold. Cut into wedges serve with vanilla ice cream or sweetened whipped cream.

* As a side note this could be a cute "grown up" treat to put inside the cupcakes in a jar. Just cut out the baked gingerbread into circles with a round cutter. Then follow directions on the previous post.

Pumpkin Bread Pudding with Spicy Carmel Apple Sauce Bobby Flay's

I was so pleased when I happened upon an incredible meeting of two of my favorite chefs on tv. It was one of those coincidences that just doesn't come along that often...On throw down with Bobby Flay; Ree Drummond The Pioneer Woman Cooks (I reguralry stock her blog and if you are interested I recommend you stalk her blog to! She is super amazing and not just at cooking, so interesting see for yourself), challenged Bobby to a thanksgiving thrown down. My senses were awakened and let me tell you I needed Thanksgiving dinner at that exact moment. It sparked my soul and sent me in search of new stuffing recipes and desserts. Well the main eye catcher was Bobby Flay's Pumpkin Bread Pudding. Yep you heard it bread pudding cleaverly made from pumpkin bread. I'm kinda a stickler for tradition but I'm sure this may sneak itself into a tradition soon. We have carrot pudding which is rich and gooey topped with Carmel sauce.  But this may even... dare I say... take the place of PUMPKIN PIE (ok I said it! gasp)

Ingredients for bread pudding


2 cups heavy cream

1 cup whole milk

1 vanilla bean, seeds scraped

6 large egg yolks

1/2 cup granulated sugar

3 tablespoons pure maple syrup

1 cup pure canned pumpkin puree

2 tablespoons bourbon

Pumpkin Bread, toasted and cubed, recipe follows or use a good quality store bought but you really shouldn't

Vanilla Bean Creme Anglaise, recipe follows

Spicy Caramel Apple Sauce, recipe follows

Freshly whipped cream

Directions

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.


Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

4 tablespoons unsalted butter, softened, plus more for greasing

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

8 ounces (scant 1 cup) canned unsweetened pumpkin puree

2 large eggs

2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

2 cups half-and-half

1/2 vanilla bean, seeds scraped

5 large egg yolks

1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

1 cup heavy cream

1/2 cup apple juice

1 star anise

1-inch piece fresh ginger, peeled and chopped

4 whole cloves

2 cinnamon sticks

1/8 teaspoon ground nutmeg

1 1/2 cups granulated sugar

1/2 cup water

1 tablespoon apple cider vinegar

1 tablespoon apple schnapps (substitute apple cider)

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Cook time 2 hours and 55 minutes (that's for the whole homemade bread and such)
Servings 8 (double it)

Thank you Bobby Flay for your genius! KCL

Peanut butter chocolate bars

I love a good bar, especially when it encompasses peanut butter and chocolate. I have tried many pb chocolate bar recipes and none have lived up to this one for me! I also had all sorts of incredible feed back from neighbors, they all want the recipe (good thing I didn't bring them the homemade apple fritters that took me 3+ hours and ended up not to my standards FRUSTRATING! I had such high hopes.)

Aside from the incredible flavors and textures this is an almost fail proof bar (just don't over bake the crust.) It cuts so well, perfect to cut into little squares and triangles. I hate it when bars stick and won't come out of the pan cleanly, what's the point of a bar?

Ingredients

For the Crust/Bar

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2/3 cup creamy peanut butter
1 tsp salt
2 tsp soda
1 tsp vanilla
2 cups flour
2 cups quick oats
1 (12 oz package chocolate chips, I prefer semi sweet as this is the only chocolate going into the bar but use milk chocolate if you prefer)

Frosting
1/2 cup peanut butter
1 tsp vanilla
2 cups powder sugar
Milk or cream for thinning frosting

Cream butter and white and brown sugars. Blend in eggs, peanut butter, salt, soda and vanilla. Stir in flour and oats. Grease or spray a cookie sheet with sides and spread batter evenly. Bake 20 minutes at 350 degrees. If a toothpick inserted comes out clean pull it out at 20 minutes DO NOT OVER BAKE.

Remove from the oven and quickly pour bag of chocolate chips on hot crust.

Wait 2 minutes and spread into an even layer. Let cool.

Beat peanut butter and vanilla. Then add 2 cups powder sugar 1/2 cup at a time. Thin with milk/cream 1 tbs at a time until consistency is thin enough to spread. My rule of thumb for desired consistency is thinner then the consistency of peanut butter but should hold it's form and not run. Spread on top of chocolate layer when cooled completely.

See the perfect bar!
Enjoy KCL

Cinnamon rolls with cream cheese frosting

I love the smell and taste of fresh out-of-my-oven cinnamon rolls. But they can be a little time consuming so make them on a day when you are going to be home, that way they are an amazing treat rather then a burden (waiting waiting waiting rise rise rise sorry thinking out loud!) So my advice is double or triple, more bang for your buck. And if they are all you hoped they would be then wouldn't these make a delightful neighborhood gift come Christmas? Just something to think about, straight out of the oven love!

SO DO NOT GET OVERWHELMED BY THE INSTRUCTIONS
k thanks they are there for your help

INGREDIENTS

For filling


3/4 cup packed dark brown sugar (I promise you'll notice a difference)

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted


For dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 tablespoons unsalted butter, melted

For Cream Cheese Frosting


4 ounces cream cheese ROOM TEMP

1 stick (4 ounces) butter, softened ROOM TEMP

1 teaspoon vanilla extract
2-3 cups powdered sugar


Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray. Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.


Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.


Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.


Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.


Bake at 425 until the edges are golden brown, 20 to 25 minutes.Watch them carefully.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, and vanilla to a small food processor or mixer. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 3 cups powdered sugar)

Yippie now you have heaven on a plate, warm gooey heaven! Enjoy KCL

Guess what recipe I'm trying next? Pumpkin cinnamon rolls! Hope it's blog worthy!

Homemade frozen yogurt to rival Red Mango's!

In trying to find the perfect recipe I learned a lot. WARNING you may not like me after this post! Sorry, but info is power. So did you have any idea that most frozen yougurt (fro yo) contains no Yogurt, is made from a powder mix and is loaded with chemicals. Turns out most are not good for you! Seriously I had no idea!  Just to mention one Pinkberry, so so so sad. But I am so happy to report Red Mangos is all natural, they even list all their ingredients, and it DOES contain yougurt. So thanks Red Mango for  helping me come up with this recipe.

So my family has a severe fondness for delicious expensive frozen yougurt. I too am growing quite found of it, but I am not found of the price. Hit the register and a "treat" can ring in at around the price of a meal. K the last time we visited such joint the cashier could not believe the amount Bryson has packed inot his cup, he wieghed it a few times and then said I've never seen one that full!

Needless to say I have wanted to try a recipe ever since. But I just couldn't find the right one so I took one amazing cooks recipe and added my special ingredient. Thanks to davidle bovitz, the perfect scoop (I'm DYING to try some others too) created the foundation. But I just knew I wanted the tartness, so thus acidic acid. I found it locally at Spoons n Spice, but most speciality/cake decorating stores should have it.

The best frozen yogurt

3 cups (720g) strained yogurt (see below) or Greek-style yogurt ( I used Greek God's PLAIN, 24 ounces did come out to be 3 cups. Also I went with full fat. I just felt like 1% or 2% Greek yogurt would mess with the consistency and make icy chunks, and no way was I having that.)


3/4 cup (150g) sugar

1 teaspoon vanilla extract (optional)

1/2 tsp citric acid (for a tart similar to the local stores)

Mix together the yogurt, sugar, and vanilla (if using) and citric acid (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions. I have a electric Krups, and it took 40-50 min to soft set! Follow the directions of your specific machine. Krups requires at least 24 hours of freezing the bowl before begining. So be prepared.

This is where I learned A TON....

1- Freeze the individual bowls you plan to serve the fro yo in.
2- It's just like homemade ice cream definitely soft set, I put mine in a Tupperware in the freezer to set further.
3- This fro yo is so delicious and creamy you'll like it more then ice cream (yep I said it)
4- If you go the route I went TART, it is beautiful with fresh sliced mango and strawberry.
5- DO NOT be tempted to add swirls or dashes of any type, PLEASE try it all natural with toppings of course. Then next time you'll know exactly what you want to change or add. More or less sugar, more or  less acidic acid. I think next time I'm gonna puree fresh mango and mix in during the yogurt ingredient mixing stage. Or peach maybe I'll do peach! I'm in heaven! Can't you tell?
Strained yogurt
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Enjoy KCL

Sweet mango over coconut sticky rice (one of my all time favorite desserts!)

Luckily I married into a family that has taught me much about food. Especially when it comes to THAI food. Oh how I love it! Even my kids first choice is "The thai restaurant", yes seriously over McDonald's!

Here is such a sweet sinful dessert. It is by no means an "authentic" recipe, but it is just as delicious. I took a short cut and learned how to make delicious sticky rice in the microwave. I don't know about you but I seriously do not have room for one more gadget (in this case a rice steaming basket) in my kitchen.

This is one of a few things that I tend to overeat, I simply can not put it down MMM!

Here is what you'll need:

package sticky rice (found in oriental markets)

1-2 ripe mangos, peel and sliced into strips (look for mangos that are fragrant and squeeze easily )


1/2 cup sugar

1 can good-quality coconut milk

1/4 tsp. salt

2 tsp. coconut flavoring/extract

1 tsp. vanilla (this will tint the sauce lightly, you may omit)

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Microwave method for sticky rice

Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. I used corning ware with a glass lid. Cover the bowl with a dish and cook in microwave at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.


Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent no longer stark white. I prefer it to still have a good texture. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.

For the coconut sauce

To make the sauce, warm the can of coconut milk together with 1/2 cup sugar, a pinch of salt, 2 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).


Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Do not boil the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). I like it warm. Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango.
Don't be angry at me when you to can not put it down!
Enjoy KCL

Chocolate fudge pots (baked fudge)

K the title is enough but... Oh how I love chocolate. It is one of my favorite things. But not cheap wax filled American chocolate. Oh no that won't do I need gourmet divine chocolate. May I recommend Lindt Dark Mint or Lindt extra creamy milk chocolate. The beauty of "GOOD" chocolate is a lil goes a long way . I find when I have inferior chocolate I end up eating a lot more because it just doesn't do that much for me. Ok I went off on a lil tangent, but there is a point. These lil pots of heaven are the right kind of creamy decadent chocolate. HEAVEN IN YOUR MOUTH. The simplicity of this dish is so wonderful. And you'll impress with minimal work!

Prep Time: 10 Minutes Cook Time: 50 Minutes Difficulty: Easy Servings: 4


Chocolate fudge pots
Ingredients

2 whole Eggs

1 cup Sugar

2 Tablespoons (heaping) Cocoa

2 Tablespoons Flour

½ cups Butter, Melted

1 teaspoon Vanilla Extract

Preheat oven to 300 to 325 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

(take care not to overmix)

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water (see main pic, the ramekins are in a water bath.)

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream.
Whipped cream
Pour 1 cup cold whipping (heavy) cream to the mixing bowl. Add 2 tablespoons sugar. And 1/2 teaspoon vanilla. Now just whip it on high until stiff peaks form, and you may not use it all but who can't just eat the extra by the spoonful?

Tiramisu tiramisu... you can too

Ok so this dessert may seem a lil intimidating but it should not be. If anything it is a little costly. But when you consider they sell a single piece for 5-7 dollars it all makes sense. So please trust me when I say you can SOOOOO make this. Please plan so it can refrigerate for 24 hours to get super yummy and perfect.

Here is what you need:

The 2 ingredients you may not be familiar with

lady fingers (Harmons)

Torani Irish Cream syrup

(an Italian soda syrup. On the juice isle at Harmons. There is a tiramisu flavor but it is super hard to find.)

Ingredients



Biscotti Salvadori (lady fingers)

2 1/2 cups heavy whipping cream

3 egg yolks

1/4 cup sugar

1 tsp. vanilla

1 pound cream cheese softened (marscapone is authentic but a little harder to get)

Chocolate bar or cocoa powder for top layer



Soaking solution

Torani Syrup


To prepare Tiramisu filling

In LG bowl beat cream until soft peaks form. In another bowl, fitted with a double broiler (or a bowl over a simmering pot of water, DO NOT let the water touch the bowl) Mix egg yolks sugar and vanilla until light in color. It will then turn a yellow mustard color, remove from heat, let cool. Mix in softened cream cheese and mix well no lumps allowed. Using a rubber spatula, fold the whipped cream into the cream cheese mixture.

Now think lasagna, bottom layer lady fingers. You may trim them with a serrated knife to fit your dish. Now spoon syrup over lady fingers. Be generous. Next top with Whipped cream mixture. Repeat all steps ending with whipped cream and chocolate shavings or cocoa powder dusting. Now refrigerate for 24 hours before serving. I only did mine 10 hours ahead of time and it was quite enough time. Better safe then sorry RIGHT ( i was a lil sorry.) It holds up for about 2-3 days so EAT EAT EAT!

Yippee you are done! You have done it. And all who partake of this decadent dessert with worship the ground you walk on!

Chocolate Peanutbutter Creamcheese Cake with PB Ganache

Ok so I found this cake at smitten kitchen. Looked amazing, decided I just had to make it. Then all my changes and alterations began. I made my own cake recipe. This cake is easy decadent and so moist. I recommend it for and cake recipe. I then followed the rest closely. This was such a hit. But a little goes a long way. I doubled the recipe and had half left over (staring at me!) I really didn't need to double it.

Chocolate Cake
1 chocolate cake mix (devils food)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil (mild oil like canola)
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside. Bake according to package directions. 350 degrees for 32-35 minutes. Once baked immediately turn out onto a cooling rack and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.
You may need to add a little cream or half and half to thin it out. I ended up adding about 2 tbs. to get my desired consistency.

{Ganache}
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.





Since I doubled the recipe I had lots of extras. So I made 12 cupcakes and frosted them with the PB frosting. I will 100% do this again. The cupcakes were so amazingly delicious.

Fudge blonde brownie bars

Yep I'm still on my diet! Yep I've lost nearly 4 lbs in a week (YIPPEE!) And I promise you it's not from eating this............... but I do have a free day (or at least a free meal.) So free day here I come!

This is an easy amazingly delicious bar recipe! I gets lots of complements and recipe requests when it is served!

1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla


1 cup margarine
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 1/4 cup flour
1 tsp. salt
1 tsp. baking soda
3 cups quick cook oats


in a small microwave safe bowl, melt chocolate chips, sweetened condensed milk & vanilla, on 50% power for 90 seconds. stir & cook another 20 seconds in not completely melted. set aside.


in a large bowl, cream together margarine & sugar. add eggs & vanilla & beat well. sift in flour, salt & baking powder. mix until combined. stir in oatmeal.


press 1/2 of the oatmeal mixture into the bottom of a greased 9x13 baking dish. spread chocolate mixture evenly over crust. spoon over remaining oatmeal mixture. bake at 350 degrees for 25-30 minutes or until crust is golden. let cool several hours before cutting (if you can wait). Enjoy!

mini peanut butter cheesecakes

This is from Paula Deen and so good. I like her sweets I just know most things have like 5 sticks of butter? And that is not helpful when trying to loose weight!

Ingredients
Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs
Directions
Preheat oven to 350 degrees F. Place a paper cupcake foil liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

I topped mine with reeses pieces just for fun! And appearance I like letting people know what they are eating.

mini cheesecakes

I made these for a holiday party and they were gone so fast I didn't even get one (ya I made 60?) I guess that means this recipe is a winner. It's a very simply cheesecake recipe modified for foil cupcake liners. This is not the vanilla wafer crust where you just drop a cookie in each liner, but if you are short on time that will save you some. I just feel a real crust is so much more delicious and holds up much better.

Crust
1 1/2 cup Crushed graham crackers
1/4 cup Sugar
5 tablespoons Melted butter

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom of each cupcake liner.

Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin.

Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange.

For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white

Filling
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup white
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Line 2 muffin tins with 24 foil lined baking cups.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 to 17 minutes. Cool on a rack.

At this point you can top with pie filling (not the way I roll). Or I love fresh fruit, here I did strawberries. You can do raspberries, blueberries, blackberries (you get the picture.)

Pumpkin pie cake

This recipe combines two of my FAV things Pumpkin pie and cake. Heaven

1 29oz. can of pumpkin
1 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (fresh is best but go less)
1/2 tsp. ginger
3 eggs
1 12 oz. can evaporated milk
1 yellow cake mix
3/4 to 1 cup chopped pecans (omit if not your style)
3/4 cup melted butter

Mix pumpkin, milk, eggs, sugar and spices. Pour in greased 9x13 pan (or round free form for presentation, don't forget to place on a cookie sheet.) Sprinkle dry cake mix breaking up lumps, and nuts on top. Drizzle w butter. Bake for 1 hour at 350 degrees. Cool serve with Ice cream or whipped cream.

I hope you love it as much as I do.