Food Snots

Salted Caramel Cupcakes

2012-05-30T09:15:00.004-07:00

It's finally Summer!! Gotta love having my little ones out of school :) I will admit it has been a little bit of an adjustment this last week. They are so use to having stuff to do all say, that now that they're out, it's been kind of a full time job cleaning up after them and also finding tasks to keep them occupied. We need to find some kids crafts. But I love having them home.

But like I said this last week has been crazy. We also had my cousin's baby shower last week, and yeah. I needed a couple of days just to recover from that. Love throwing parties, but they are a lot of work. It's always fun though cause I get an excuse to get some new decorations :)

I saw this amazingly creative idea, on Glorious Treats, for using mason jars instead of paper cups for your drinks. Love it!!

Here was our whole spread :) Food is always the centerpiece of our parties.

And last, but no least, my cupcakes and Oreo Truffles on the dessert table. (A little confession: I seriously think had like 5 of those stinking Oreo Truffles over the course of last week. Ok, I know it's more then 5, but I'm not admitting how many!! Needless to say, this week, is nothing but carrots and celery sticks week.)

All and all, a pretty busy, but oh so fun, week!! I had to share this Salted Caramel Recipe though. It's amazing! Just the right amount of caramel, with a super flavorful cupcake, and then how can you pass up vanilla buttercream. Ugh!! Moist, gooey, creamy, and decadent!! Enjoy :)

Printable Recipe

Brown Sugar Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of unsalted butter, softened
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons milk

Salted Caramel Filling and Drizzle

1/2 cup sugar

3 tablespoon salted butter cubed

1/4 cup plus 1 tablespoons heavy cream, at room temperature

Vanilla Buttercream Frosting

3 cups confectioners' sugar

1 cup butter, softened

1 teaspoon vanilla extract

1/4 cup whipping cream

2 tablespoons sea salt (for assembly)

Preheat oven to 325 degrees F. Line muffing tins with papers. In a medium bowl, combine flour, baking powder and salt; set aside.

In a large bowl, cream butter and brown sugar on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about 2/3 full. Bake for 20 to 25 minutes. (while baking make salted caramel filling and set aside to let cool) When done transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To start caramel, melt butter and sugar in a medium saucepan over medium high heat. Bring to a boil and boil for 2 to three minutes, stirring continually. Turn down heat to low until mix stops boiling and add cream. Turn burner back up to medium high and cook mixture, continually stirring, until caramel just starts to boil again. Set aside and let cool to about room temperature.

While cupcakes and caramel are cooling, prepare frosting by mixing together sugar and butter in a standing mixer fitted with a whisk. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more. Add more cream, one tablespoon at a time, if needed for spreading/piping consistency. Set aside.

When cupcakes are cool enough to handle, remove centers using a piping tip, going 1/2 way into the center of the cupcakes (keep the top portion of the cupcake that you remove). For pictures on this click here and scroll down. Fill a piping bag with 1/4 of the cooled caramel and set aside. With remaining caramel, spoon caramel into the center of the cupcakes, then cover with the little cake top cap.

Pipe or spread vanilla buttercream over cupcakes, then drizzle with caramel in piping bag (you may need to warm it up just a little). Immediately after drizzling cupcakes with caramel, sprinkle on a little bit of sea salt.

Printable Recipe

Cupcake and caramel recipes altered from sprinklebakes.com and frosting recipe altered from foodnetwork.com

Caramel Filled Chocolate Chip Cookies

2012-05-23T09:05:00.000-07:00

I don't have much to add today regarding my personal life :/ I've had stupid girl drama going on and I'm just over it. I had a close friend filter all of her problems on me, and then tell me she was the victim for calling me up and yelling at me for stupid superficial crap. Well, there are only a few things really that can make me totally write you off. One is hanging up on me. Two, texting or yelling nasty bellow the belt things that only a really close friend would know about me. Three, claiming to be the victim when I'm not even fighting back. And four, is giving me a lame ass apology, in the which you justify how you just treated me. A little drama, yeah, you're gonna get that when you're interacting with women. But there is a line.

So yeah, I'm just gonna leave it at that and go on to this recipe that just popped into my head. I guess the good side of drama is, it caused me to be able to get really creative and think of some pretty awesome ideas, if I do say so myself :) Can't share yet cause I don't want my ideas to get snagged, but they will be coming soon!!

But onto this recipe, that I am super excited about!! K, so first, I used Werther's Original Caramel. You don't have to use these, but I like them cause I know that they are a pretty amazing store bought caramel. But if you don't have this brand where you live, you just want 30 hard caramels, and 12 chewy caramels.

The hard caramels, you want to look like this. So put like 2 or 3 zip lock bag layers around the hard caramels, and go to town with a rolling pin. This is a very good way to vent out some emotion. LoL!! Maybe this is why this idea came to me, but don't go completely nuts. You want the caramel to be broken apart, not turned into a powder. You are gonna get some of that, but you want some small chunks as well. Just not like the size of half the caramel. Cool? And that's about it. The chewy caramel center is going to melt and spread the cookie out so space them out. But really, super easy recipe!! Enjoy :)

Printable Recipe

Caramel Filled Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (5.5 oz) bag hard caramel candies, crushed
1 1/2 cups milk chocolate chips
1 (5.5 oz) bag chewy caramel candies, halved

Preheat oven to 350 degrees F.

Add butter, sugar, and brown sugar together in a large mixing bowl.

Cream together.

Add vanilla and eggs and mix together on high speed for about a minute until mixture is light and creamy looking.

In a separate bowl combine flour, baking powder, baking soda, and salt.

Add to butter mixture and mix well.

Fold crushed hard caramel and milk chocolate chips into the dough. Take about 1 1/2 to 2 Tbsp. of dough, push a finger in the middle to create a divot, and form around soft caramel halves.

Space dough balls 1 1/2 to 2 inches apart on a baking sheet and bake for 9 to 12 minutes. Let cookies cool on cookies sheet for 3 to 5 minutes before removing. Transfer to a cooling rack and continue to let cool, or serve warm.

Yields: About 24 cookies

A Food Snots Original Recipe

Printable Recipe

Pina Colada Ice Cream Floats

2012-05-21T08:17:00.000-07:00

Today in Phoenix, it's going to be 108 degrees F. Man, can I tell you how badly I want to move. Not really to get me away from the heat so much, but I feel so bad for my pour husband that has to work up in the air or on a pole all day in this. Plus, I'm ready for some kind of adventure. I've lived in Phoenix, Arizona my whole life!! And although I love my family being here and all that, I would really love a change, and I want to do it before my kids get to old. Because you really shouldn't move a kid once they're in high school in my opinion. Not that they're close to that age, but when I want things done, I want them done like yesterday, but we'll see what happens. (If you know of any good paying lineman jobs in an area that doesn't get below 0 degrees F in the winter, give me a shout out!!)

But since it is so amazingly hot where I live, I figured it's about time to cool things down. When first making this recipe, I didn't really intend to have it be Pina Colada flavored. It just sort of evolved into that. First I wanted to make some coconut ice cream, because I fell in love with it while we were in the Caribbean in March. They had the most amazing coconut ice cream, so I wanted to attempt to recreate it. Then I was like, "Hey, we should make this into a float!!" And since I love Pineapple Juice, and that felt very summery to combine the two, here we are. I really am so happy with the finish product, but the coconut ice cream is define on it's own too. Enjoy!!

Printable Recipe

Pina Colada Ice Cream Floats
Coconut Ice Cream
1 (14 ounce) can coconut milk
1 cup sweetened shredded coconut
1/4 cup sugar
1 1/2 tsp. coconut extract
1 tsp. rum extract
1 cup milk
1 1/2 cup heavy cream

Assembly
2 cups pineapple juice
1 1/2 cup Sprite soda
Sliced pineapple and mint leaf axcents, optional

Combine coconut milk, shredded coconut, sugar, and extracts in a blender. Blend until mixture is almost smooth, about a minutes. You want the coconut pieces to be small, but not completely broken apart. In a container add coconut mixture with milk and cream. Mix well. Refrigerate for at least an hour to let mixture cool. Add to ice cream maker. Follow maker instructions. Freezer in an air tight container.

When ice cream is finished, combine pineapple juice and Sprite in a pitcher (you may need more depending on how many floats you are making and the size of you glasses). Mix well. Fill serving cups 1/2 way full with juice mixture, then top with a scoop of coconut ice cream. Add slice pineapple and mint leaf if desired. Serve immediately.

A Food Snots Original Recipe

Printable Recipe

S'mores Monkey Bread

2012-05-17T09:08:00.000-07:00

Well, Phoenix is officially in the 100's. Monday we were at 106 degrees (F) already. Sheesh!! Which means, it's time to head up to the mountains for some camping and cooler weather. Which got me thinking. Lately, I've been trying to think of new creations to make of my own. Making other peoples recipes is fine and all, but I really want to start creating my own. Combine that thought with the thought of camping and my favorite campfire treat. And voila, S'mores Monkey Bread.

I mean, anything that incorporates this amazing treat has got to be a winner, right!? So, how to put it all together. I came up with doing a Graham Cracker Bread, with Marshmallow Caramel, drizzled with chocolate. A couple of things about this before we go on. First, I'm calling the Marshmallow Caramel, "Caramel", but I do realize that it might now exactly fall under the definition of caramel. So please, no one message me just to tell me this isn't actually caramel. I just didn't know what else to call it, and in my world, it falls under the specifications. So we're calling it caramel regardless. Second, you HAVE to use Hershey's Chocolate Bars to drizzle over the top. If you don't, and you use just regular chocolate, your monkey bread will not come out tasting like a s'more. Hershey's has a specific taste to it, and trust me, it makes or breaks this treat. Lastly, Make sure you spray your bunt/fluted pan with a generous amount of cooking spray. If you forget to do this, you will never get the bread out. So don't forget!!

I'm super happy with how this turned out though!! It took me a couple times to actually get this recipe right. The first time, my bread would not rise, at all! So the bread came out really tough. Not pleasant. But the second time, I added a little less graham cracker crumbs, and some baking soda and baking powder. As a result...

This bread literally melts in your mouth when served warm. It's light, soft, and so delish. Hope you all like it!! Enjoy :)

Printable Recipe

Graham Cracker Bread
1/2 cup warm water
1/4 cup packed brown sugar
1 packet fast rise yeast
1 cup graham cracker crumbs
3 cups plus 2 Tbsp. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1/3 cup milk
2 eggs
1 tsp. salt

Marshmallow Caramel
6 Tbsp. butter
1/4 cup sugar
3/4 cup heavy cream
2 Tbsp. light corn syrup
1 tsp. vanilla
2 cups miniature marshmallows

Assembly
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup miniature marshmallows
1/2 cup milk chocolate chips
2 (1.55 oz.) Hershey's milk chocolate candy bars

In a small bowl, combine warm water and brown sugar. Stir together until sugar is mostly dissolved. Add yeast and stir until dissolved.

Let sit for 10 minutes until surface of mixture becomes foamy.

Meanwhile, in a food processor, add 1 sleeve of graham crackers.

Pulse until graham crackers are very fine.

In a medium bowl, add 1 cup graham cracker crumbs, 3 cups all-purpose flour, baking powder, and baking soda. Mix together well. Set aside.

Add butter and milk to a small microwave safe bowl and microwave for 1 minute, or until butter is melted. Let cool slightly. Add to a large mixing bowl with eggs and salt. Mix well.

Add yeast mixture and flour mixture.

Beat until just combined.

On a lightly floured surface, knead 2 Tbsp. of all-purpose flour into dough. Knead until dough comes together and is equally consistent throughout. About 5 minutes (by hand). Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until dough has doubled in size.

While bread is rising, make caramel by combining butter, sugar, heavy cream, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring. Boil caramel until sugar has dissolved, about 1 to 2 minutes.

Turn heat down to low. Wait until caramel stops boiling. Add marshmallows.

Cook on low heat, continuously stirring, until marshmallows are melted and mixture is smooth. Take off heat and let cool slightly before assembly.

Prepare to assemble by taking 1 sleeve of graham crackers and placing in a large zip lock bag. Using a rolling pin, crush crackers into small pieces. Place in a small bowl and set aside.

After dough has risen, pour 2/3 cup marshmallow caramel into a greased 10-inch fluted pan. Sprinkle 1/2 cup marshmallows and 1/4 cup chocolate chips over caramel. Set aside.

Punch down dough and shape into 40 balls (about 1-inch diameter). Place melted butter in a small bowl and retrieve graham cracker crumbs. Roll balls in butter, then roll in crumbs. Place 20 balls in the pan over caramel/marshmallow and chocolate chips.

Drizzle 1/4 cup marshmallow caramel over dough balls, and top with other half of marshmallows and chocolate chips.

Pour 1/2 cup caramel over marshmallows and chocolate chips.

Roll remaining balls in butter and crumbs and place over caramel in tubed pan. Sprinkle some of the left over crumbs to fill in any holes between the dough balls to cover exposed marshmallow or chocolate areas. Cover and set in a warm place to let rise for another 30 minutes.

Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes. Cool bread in the pan until edges are touchable, about 3 minutes. Invert pan onto a serving plate. Do not remove pan until bread is just warm!! About another 5 minutes. (you don't want to take pan off while bread is still hot or else it will fall apart) Slowly remove pan and set bread aside.

In a small microwave safe bowl, microwave 2 Hershey's bars (broken up) for 30 seconds.

Stir chocolate until smooth. Pour melted chocolate into a small zip lock bag. When chocolate is cool enough to handle, clip the corner of the bag and pipe chocolate over monkey bread. Repeat the same process by putting leftover caramel into a zip lock bag and piping over chocolate/monkey bread. (You may have to warm up caramel just a little.) If there is left over caramel, serve on the side for dipping. Bread is best when warm.

A Food Snots Original Recipe

Printable Recipe

Berry Mini Breads

2012-05-14T09:20:00.002-07:00

Happy Monday Everyone!! I hope all of you amazing Mothers had an absolutely spoiled day yesterday! It was a pretty good day for me. My hubby had to work yesterday, which stunk, but he was so good to me when he did get home. Then we stayed up to 12:00am watching hilarious clips on You Tube.

Here is one of the funniest ones we watched. It's long, but we laughed to hard. It was such a good time. Needless to say though, I'm so tired this morning. Ugh!! That 6:00am alarm clock came way to quickly. I'm thinking tonight, we'll be going to bed early to make up for the lack of sleep.

But before I go, lets just see if I can get through this post someone coherently. I have been in a "bread baking" mood lately. Yesterday I actually started to make up my own recipe for S'mores Monkey Bread with Marshmallow Caramel, but I haven't quite perfected it yet. The Marshmallow Caramel is amazing though. I'm so proud of how that turned out. I just need to perfect the Graham Cracker Bread first. So I'll post this recipe instead. Which is also super amazing. I love berries in spring, so this recipe was super satisfying. The only thing I changed is, I used just regular milk instead of the buttermilk. My buttermilk was past the expiration date, so there was the thinking behind that, but I also really loved how the loaves turned out with the regular milk. I'm thinking that buttermilk would have been too sour for the bread anyways. So yummy!! Enjoy!

Printable Recipe

Berry Mini Breads
1/2 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a bowl, add butter and sugar.

Cream together until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Combine dry ingredients.

Add to the creamed mixture alternately with buttermilk.

Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Printable Recipe

Recipe from Taste of Home "Cupcakes & Mini Desserts" Mini Magazine.

The Ultimate Sticky Buns

2012-05-11T09:43:00.000-07:00

Had to add something sweet today :) Not like that isn't a regular occurrence in my world, but still. I'm just gonna add a really quick post to go along with this since this recipe is soooo long! I know. It looks daunting. But don't be scared off by the long list of instructions. This recipe really is so worth it!! I mean, the salted caramel on top should say it all (even though I forgot to add the sea salt before I took the stupid picture (frustration). Anyways! These really are Amazing, with a capital "A"!! It's all from scratch, so it does take a while, but you can also make your dough a day ahead. So it works out. Just trust me, try these. Enjoy!!

Printable Recipe

The Ultimate Sticky Buns
Sweet Dough
2/3 cup whole milk
5 Tbsp. sugar, divided
1 3/4 tsp. active dry yeast (from one 1/4-oz. envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature, plus 1/2 Tbsp., melted

Topping
1 3/4 cups chopped pecans (about 8 oz.)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 tsp. kosher salt
1/4 tsp. finely grated orange zest (optional)

Buns
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/8 tsp. kosher salt

All-purpose four (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

Sweet Dough: Start preparing Sweet Dough by heating milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110-115 degrees F. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, four, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.

Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Place dough in refrigerator and chill dough for 2 hours. (Can be made a day ahead. Just cover dough with plastic wrap and refrigerate overnight.)

Topping: Preheat oven to 350 degrees F. Spay an 8x8x2" metal baking pan with cooking spray and set aside. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns: Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out the dough into a 12x16" rectangle about 1/4" thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1"plain border on the side farthest from you.

Sprinkle 3/4 cup chopped pecans over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.

Using a large knife (or I use dental floss or a this wire),cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slighty. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).

Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2 to 2 hours if dough has been chilled overnight. Arrange a rack in middle of oven, preheat to 350 degrees F. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant read thermometer inserted into center of buns registers 185 degrees F about 50 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on wire rack.

Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Yield: About 9 buns.

Printable Recipe

Recipe from Bon Appetit April 2012 Magazine.

Honey Baked Ham

2012-05-08T08:41:00.002-07:00

Today I have to sickies laying on the couch home from school, so I'm thinking, it's a bread baking day. I've been eyeballing this amazing looking Berry Mini Bread Loafs. So I think today I'm gonna finally get to make those since we're home-bound today.

I made this for dinner last night though. It's amazing!! You would think with the red pepper flakes and cayenne it would have a little kick to it, but not at all. It balances out the sweet honey glaze perfectly, giving it amazing flavor. I did have a problem with the amount of time it said to bake this for though. It says to bake for 1 hour, then 30 min., then another hour. That last hour, I only baked for 30 minutes and mine was done. So something to maybe keep in mind when your cooking.

I also change this a little bit. When applying the glaze before baking for the last time. I took about 2 or 3 tablespoons of brown sugar and rubbed it all over the glaze. This caused a little bit more of a crunch on the exterior of the ham from the melted sugar. I know that's what I like, so do what your personal taste calls for. This recipe was amazing either way though, and a lot easier then I thought it would be. Enjoy :)

Printable Recipe

Honey Baked Ham
6 pounds bone-in ham
1/3 cup brown sugar
1/3 cup honey
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice this glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

Yield: 8 servings.

Printable Recipe

Recipe from foodnetwork.com.

Classic Strawberry Pie

2012-05-06T08:39:00.001-07:00

Oh my heck you guys!! I am 100% pure crazy. Why am I freaking out? Well because, I just got through Ragnar (22 1/2 mile race), and now, my little sister has convince me to do this (below).

It's called the Tough Mudder. It's a race that is 11 to 13 miles. Which I've ran before. So that's not what worries me. It's the 25 military obsticles that has me thinking, "How the heck am I going to get through this thing!!" Not to mention 15% to 20% of the people that begin this race do not finish it, and the mass majority of those people running are men. I know I can do it... but do I really want to. LoL!! I guess there is no backing out now. Tomorrow is day one of training. I have to get my upper body strength up before I can do this race. So that will involve a LOT of push ups, weights, pull ups (when I get to being able to do one), etc. Oh gosh... Pray for me!

I'm just gonna try not to think about it to much until it comes, besides training for it every day for the next 5 months. So lets talk about something else to distract me. For instance, this pie will do :) Super easy! The only thing I would suggest is maybe making a homemade crust instead of just buying one. My favorite homemade crust is this one (click here). It's my mom's recipe and it's amazing. So just make the crust from scratch, follow the instructions, but when you line in with foil before baking, add pie weights. And I baked mine for like 15 minutes at 450 degrees, and then cooled for like another 10 without the weights or foil. But just play with it. You want your crust to just start to golden when it's done. But I have a gas stove, which is going to bake differently then regular conventional ovens, so watch it. Other then that. This pie is amazing!! I'm a little biased cause I love strawberries, but this still. This pie is totally worth making! Enjoy :)

Printable Recipe

Classic Strawberry Pie
1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Arrange strawberries in the crust. Pour the gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.

Yield: 6-8 servings.

Printable Recipe

Recipe from Taste of Home "Church Supper Desserts".

A Look Into My Kitchen!!!

2012-05-03T08:51:00.000-07:00

Hey everyone!! A lot of people have been asking me to give a little tutorial on how I shoot my photos. And, if you know me, I love sharing whatever knowledge I can with others, but first, I should probably just let everyone know that, I am almost 100% self taught. I have read a little here and there to give me some guidelines, but all of my advice and techniques (if you can even call them that) are things I have adjusted and figured out in my own way. Why am I telling you this? Well, because I'm sure there are many of you out there that are much better then me and know the proper way of doing things. So here is my little disclaimer. I'm not saying this is the right way to do it. I'm just saying this is how I get my results.

So, to understand how I photograph my food, you probably are going to need to see my set up. Which includes my kitchen. But, first things first. Before you can even worry about set ups or lighting, we need to talk about equipment. In my opinion, your photos can only be as good as your camera will let them be. I'm not saying that people can't get beautiful pictures from a simple camera. I'm just saying that you're gonna have to work harder for them, and probably get less definition then with a better camera. (As a side not, if you are planning on going out and getting a camera, knowing this helped me. When picking out your camera I highly recommend going down to a store and holding them first before purchasing. Cameras are like clothes. Each one is going to fit you differently, so test drive them first because this is a big investment.)

This is my camera. It's a Canon T2i and I absolutely love it. Seriously!! I am actually emotionally bonded to my camera. When we went on our trip to the Caribbean a couple weeks back, my husband got to use it like twice before I quickly took it away so he wouldn't damage it. I know. Obsessive, but it's true. My camera isn't all I use for my pictures though. With this camera you will get a standard, but still very nice, lens which comes with it, but I only use this lens for every day pictures. For my food pictures, and especially my finished products, I use a Tamron 90mm Macro Lens. That way I can get in really close and still be able to get really clear, detailed shots. I also use a Sigma Mounted Flash on top of my camera. This gives me the ability to bounce the flash off of walls or the ceiling, and provides amazing lighting from above instead of straight on, making a better picture.

K, now that you know what equipment I use, lets talk about lighting and take a look inside of my kitchen :) Lets start with my kitchen first!! Isn't is pretty? Sorry, I love my kitchen. But this is where I not only make all my food, obviously, but also where I take all of my photographs. Which brings me into how I light my food.

I'm probably gonna tick a bunch of people off by saying this, but I don't believe there is any one right way to light your food. The only thing I am going to say is, you will get the best results if you photograph your shots in natural lighting. These two places, (above picture), are the only two places I photograph my food. In the afternoon, when the sun completely overtakes my table and is then too bright to photograph anything over there, I shoot my photos under the window by the sink. But any other time when I don't have direct sunlight on that table, I take my pictures there. I never ever take my pictures in direct sunlight because it will totally wash your pictures out. Right where the sun is at in the picture above is perfect, because I'm getting a lot of natural light on that table without actually having the sun on it, like it is on the floor. Make sense?

Gluten Free Chocolate Cake

Now, back to what I said earlier, I really don't think there is one right way to light yours food, and what I mean by that is, I have read a couple of articles that say always light your food from the back, like I've done here. If you can see, (above picture), the light is coming from behind the cake pan and is casting a shadow toward us below the pan. So, yes, I do love this technique and it is how I photograph the majority of my pictures, but...

Peanut Butter Chocolate Chip Cupcakes

What if you want to take a picture with lots of texture? Like this one. This picture is lit from the front casting the shadow behind it. The reason I had the light hit the front of this instead of the back is because I wanted to be able to see all those little crumbs crisply and clearly without being darkened by the shadow. So, you find how you want to light your food. Each of us as photographers has our own style and ways of doing things, so embrace it.

Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes

Third rule I play by most of the time is: Get low and Get in close. Food doesn't really like to be photographed from above, which is a mistake I find most amateur photographers make. Just think of it this way, you don't like photos to make you look fat, and food doesn't like photos that make it look flat, which is what photographing it from above is gonna make it do. So no photos from above!! Squat down, and play with your angles. (Of course there are some exceptions to this, but for the most part this is true.)

No Bake Nanaimo Bars

Also, don't be afraid to get in close. This is easier if you have a lens that can capture more detailed pictures, like a macro lens, but even if you can't zoom way in, don't just take a picture of your whole plate of food. BORING!! Get off centered, stack it, or add something a little extra to make your dish pop.

Slow Cooker Texas Pulled Pork

Which brings me onto staging. It's probably obvious, if you've followed me for a while, that I like simple, clean, crisp photographs. I don't like to clutter my photos with a lot of extras, but that's just my style. I'm not saying it's the right way, it's just my way. But every once in a while I like to mix it up and set an elaborate stage for my food.

Caramel Apple Cupcakes

Things to be careful of though. You really don't want your photos to come off cluttered, like this one (this is my own photograph, so I'm aloud to bash it). Not only is the lighting totally wrong with that glair coming through my curtains, but there is way to much going on!! There is a pattern on the table, then there is a pattern on the plate, and then there's the candle holder. You almost can't even see the amazing Caramel Apple Cupcakes. So don't over clutter!!

When I stage, I never ever put anything on my food to enhance it. Ever!! I try to photograph my food as intended by the recipe. This is how I get my fresh, natural look. Food is going to look best served the way it's meant to and not to mention, it annoys the Holy Hanna out of me when I try to recreate something, just to find it's been so doctored by food stylist that there is no way my food is ever gonna look like that. I like to represent realism in myself, my writing, and in my food. So this is what I do. Again, I'm not saying that your wrong if you want to use Elmer's glue to add the illusion of milk drops on your food, but I plan on eating what I make after I photograph it. So I have no advise on enhancing except if you want your casserole dish to look steamy and to have that warm sheen, then heat it up, or photograph it while it's hot.

Ghoulishly Glowing Cupcakes

Sorry, I got on a venting roller coaster. Back to staging. K, things to remember that help me is first: find a focal spot on your dish, then stage around that. This is also the spot you are gonna want to be in focus. Second: when staging, you want to create movement in your picture. No I'm not saying actual movement, like my pouring pictures, but you want to create a stage where your eye naturally moves smoothly around the picture.

Cherry Fudge Brownie Cheesecake

For instance, I like to have 3 different focal pieces in my pictures when staging, that kind of create a circle. The main focal piece is, obviously, the food. Other assisting focal pieces might be a whisk or an ingredient that I used in the recipe like cinnamon sticks or my mason jar of brown sugar. Then when I know what I want to incorporate into the picture, I try to stage everything so your eye moves from the food (1), which is normally in the center, up the right side of the picture to the next focal point (2), then to the top left corner to the next focal point (3), and then back to the food (1). That's probably getting really deep, but you just want to try and create a flow in your pictures so your eyes have a direction of where to go, which will make your picture in turn more visually appealing.

Frosted Cookie Brownies

Other quick hints for staging. 1) Never ever have horizontal lines. Diagonals are always better visually. 2) Odd numbers are your friend. It's better to have either 1,3, or 5 of something then 2 or 4. I don't know why this is, but things staged in odd numbers create a better picture most of the time. 3) Don't forget to add some green. In my windowsill I always have mint growing so that when needed, I can agrab a cluster of mint leaves to add depth to the picture. 4) Look at other peoples pictures. If you like something someone else has done, don't copy it, but try and recreate the same feel in your own photos with your own spin on it. And really, just have fun with it and relax. If you start getting frustrated that something isn't working out, take a deep breath, walk away, and come back to it in a couple minutes.

A secret I use to keep myself focused is, I listen to music. If you ever come into my kitchen while I'm baking, cooking, or photographing my food I almost always have music playing in the background. Cooking is my therapy, and music is also very therapeutic to me, so I put the two together and it calms me. So find something like that to help you. If you guys don't laugh too terribly hard, I'll share my cooking mix with you guys (above). I have everything on it from country, to rock and roll, to hip-hop, and everything else in-between. But it suites me :)

Jack Daniel's Glazed Ribs

Lastly, editing. I use Picasa to edit all of my photos. Yes, I edit every single photo that I put on my blog. Some photos don't really need much, so I crop it, watermark it, and leave it alone. But others need the color corrected, or need to be highlighted. So I use Picasa to do this and I love it. Not to mention it's a free download, so you really can't go wrong just trying it out. Once you figure out what everything does, it can really help you to enhance the look of your photos.

Strawberry Cream Cheese Tart

Well, I think that's pretty much it. I know I'm probably going to post this, and remember something I just have to add, but as far as I can think of right now, these are all my little secrets. Hope this has helped some of you to discovering your own style as a photographer, and have an awesome day!!

Camera photo from www.kenrockwell.com.http://www.foodsnots.com/2011/09/ghoulishly-glowing-cupcakes.html

Fondue Night!!

2012-05-01T08:48:00.000-07:00

I don't know if any of you have ever been to The Melting Pot before, but it is one of my favorite restaurants ever. What makes it my favorite? Well, there's a couple things actually. First, the food. It's amazing. Including the dessert. Melted chocolate that you dip cheese cake, pound cake, marshmallows, and fruits into. It's divine!! I also love the whole experience of it. You go and sit for 2 to 3 hours and talk, cook your food, etc. And your hubby is stuck there with you in a kind of low lit romantic atmosphere with no Tv over your shoulder (like in many other restaurants). I just love it. But, it's a little pricy, so we only go for special occasions, and it's not really a "kid friendly" atmosphere. So I wanted to create the same fun experience for my little ones at home.

We had such a blast!! We only did the broth, but I have plans to make the cheese and chocolate fondues soon!! Especially the chocolate. My mouth is watering just thinking about it. So fun!! Enjoy!

Printable Recipe

Mojo Fondue Broth
5 1/4 cups vegetable or chicken stock
1 cup water
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons jerk seasoning
2 tablespoons black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic

Foods for cooking: Lobster, Shrimp, Beef, Chicken, Lamb, Mushroom Caps, Broccoli, Red Potatoes.

Other things needed (optional): Melted Butter and a Lemon Half (for lobster).

Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to fondue pot with alternative heat source.

Keep broth at a simmer, either on medium-high heat or set between 300-350 degrees F. Place meats onto fondue forks and into broth. Beef, Chicken, and Lamb meats take 2 minutes to cook, and lobster or shrimp take about a minute. Use Green Goddess Dip for vegetables or to put inside of cooked mushroom caps for stuffed mushrooms. Use Gorgonzola Port Sauce for meats, especially your steaks!!

Gorgonzola Port Sauce
1/2 cup mayonnaise sauce
1/2 cup sour cream
2 ounces gorgonzola cheese
1/8 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon chopped garlic
1 1/2 teaspoons port wine
3 teaspoons ounce milk

Combine all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (sauce will stay good for 5 days)

Green Goddess Dip
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onions
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.

Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Printable Recipe

Fondue broth altered from, and Green Goddess recipes, from food.com. Port sauce from wafb.com.

White Chocolate Mousse Cherry Pie

2012-04-28T08:29:00.000-07:00

Good morning everyone!! I thought since it's Saturday, we could do a fun weekend recipe :)

I saw this recipe in one of my magazines and was immediately drawn to it. I just love the way all the layers look. So elegant. Kind of like a tuxedo with a red rose in the collar. Super simple, but yet classic. Not to mention tastes amazing! The only thing I can say I wish I knew before I started this recipe is, be really careful not to over whip the whipping cream. You don't want to take it past the "soft peeks" stage. But other then that, this recipe was pretty simple and absolutely delicious. Enjoy!!

Printable Recipe

White Chocolate Mousse Cherry Pie
14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

Filling:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

White Chocolate Mousse:
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract

Chocolate Syrup and Curls, Optional

In a food processor, combine cookies and nuts; cover and process until the cookies are finely chopped.

Add butter; cover and pulse until mixture resembles coarse crumbs.

Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350 degrees F for 8-10 minutes of until set. Cool on a wire rack.

For filling, combine cornstarch and water in a small saucepan until smooth.

Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust.

Top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

Printable Recipe

Recipe from Taste of Home "Grand Prize Winners" magazine.

Reeses Chocolate Peanut Butter Rice Krispie Treats

2012-04-25T08:27:00.000-07:00

Hey guys! I realize I've been a little M.I.A. lately. When I got back, I was so ready to dive into so many recipe and share them with all of you, but my life has been a little tragic this last week. There has been a lot of adversity going on in my hubbies family, which I don't feel comfortable sharing, but then just recently I found out my father had 3 mini stokes in less then 24 hours. If you are wondering how a mini stoke differs from a full on stoke, it's that smaller blood vessels get clogged cutting off blood flow to smaller areas of the brain. Less damage, but still they were able to tell that areas in the frontal lobe of his brain had died from the lack of oxygen. It's ironic how in my life, whenever it rains, it pours. I never have just one thing to deal with. It's always a smorgasbord of life shoved at me all at once.

It's funny how secure you get with things when nothing big like this has happened to you in a while, and then you find how much you've taken things for granted. This whole experience has been kind of hard on my family, but I'm confident that my dad's doctors will be able to stop any further damage from occurring and resolve most of the problems that have caused the incident.

Enough with depressing stuff though!! I wanted to post to get my mind off of everything going on. So, here is one of my own recipes. I saw some Reeses Rice Krispie Treats on Pinterest, and when I went to go read the ingredients to make them, I realized that they had no marshmallows included in the recipe... HOW CAN YOU HAVE A RICE KRISPIE TREAT RECIPE AND NO INCLUDE MARSHMALLOWS!? I'm sorry. I realize I take my food a little too personally, but really. If it doesn't have any marshmallows, in my humble opinion, it's not a real rice krispie treat.

So, for a get together with my hubbies work friends, I decided to make my own concoction that included marshmallows. You should know though before you begin, I like my rice krispie treats overly gooey. If I can't see a string of marshmallow when you pull apart a rice krispie treat, then there isn't enough marshmallow. And that's how I created this recipe to be, an ooey-gooey mess of chocolate, peanut butter, and marshmallow (with a little crunch from the cereal :). So, if you plan on serving these warm, be prepare to lick your fingers when your done. Enjoy!!

P.S. Here's about how big you want your peanut butter cups diced into. Not too small. It's better to have them be a little bigger then on the smaller size, cause they're gonna fall apart a little bit when you stir them into the marshmallow. I cut mine, 2 times horizontally. Then 2 times vertically to get 9 cubs out of 1 peanut butter cup.

Printable Recipe

Reeses Chocolate Peanut Butter Rice Krispie Treats

6 cups Cocoa Krispies Cereal

16-18 Reeses Peanut Butter Cups, diced

5 Tbs butter or margarin
3 Tbs light karo syrup
1 (10 ounce) package plus 2 heaping cups miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.

When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

Makes a 9 x 13 in. sheet of treats.

Printable Recipe

A FoodSnots.com Original

Cinnamon Puff Muffins

2012-04-19T08:37:00.002-07:00

I know I promised this post yesterday, but man!! Who knew getting back in the swing of things, after having such a long break off, would be so challenging. I've never had more then one to three days off, and even then I wasn't pampered like they pamper you on a cruise ship. So, needless to say, I've been struggling to get back to my normal routine, but today I'm feeling expecially productive :) First thing, have to finish posting, obviously, but then; shower, clean, start laundry, make grocery list, go grocery shopping and get all this done in time to make an awesome dinner for my hubby. And if I still have time, read some of my book (the 3rd Hunger Games book) and make a goodie for Saturday night get together.

I know, it's gonna be a busy day!! And I'm sure my book is going to be calling my name all day, but I've stopped in a pretty good spot. So I have to refrain in the name of the obligation in my life. Say la vie. (Sigh) But before I can get busy with anything, got to finish this post.

I must be in a cinnamon sugar phase cause everything cinnamon sugar calls my name (that and apricots... Random, huh?). Anyways, love these muffins, but I needed some more cinnamon sugar to satisfy my craving. Plus I had all this left over melted butter that I had no clue what to do with, and I hate being wasteful. So here's what I did different. At the end of the recipe, you'll read "combine remaining 1/4 cup sugar and (1/2 tsp) cinnamon." I doubled this. Don't double the 1/4 cup melted butter, just the sugar and cinnamon. Not only did this make it easier to dip the tops of my muffins, but now I had a cinnamon/sugar mixture left over. Add this to the left over melted butter, stir and pop in the fridge for a couple of minutes so the butter comes together and isn't so runny. Then spread this onto your muffins while they are still a little warm. Cinnamon sugar heaven I tell you!! Enjoy :)

Printable Recipe

Cinnamon Puff Muffins
3 cups all-purpose flour
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups milk
1/3 cup butter plus 1/4 cup butter, melted and divided
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.

Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle into remaining 1/4 cup melted butter and then into sugar mixture until coated. Serve warm.

Makes: 12 muffins

foodsnots.com

Printable Recipe

Recipe from Cottage Living "Our Best Recipes" magazine.

My Caribbean Vacation!!

2012-04-16T09:43:00.001-07:00

Hey Everyone! I'm back!! Well rested and so grateful to be home with my babies. But I had such an amazing time! Neatest experience ever :) So I though I would share some of my wonderful adventures with you guys. Be forewarned though, this post is gonna have quite a few pictures in it. On this trip, I found out that I love to take picture of old architecture. We live in Arizona, where our state just celebrated it 100th birthday, so we have next to no old buildings here.

Our first stop was flying to San Juan, Puerto Rico, where we would get on the cruise ship. But first we had a chance to look around this amazing old spanish fort, where I discovered my love for photographing old architecture. (I'll try to narrow this down to my favorites, but here are some of our Puerto Rico pictures)

In my world if you stop to take a rest you become a subject to photograph :) My poor husband. He was such a good sport though. Especially because every two seconds I would tell him, "Ok, I promise last picture and I'm done." Just to see something else that I had to photograph right after I put my camera away. But can you blame me, this place was so gorgeous!!

I loved this walkway between rooms. The curved arches one after the other were just so aesthetically appealing.

But of course, while in Puerto Rico we had to try some of the food :) This was a cafe we ate at for breakfast, and I just had to stop and admire the gorgeous pastries in the window. It was too early for sweets, so I restrained myself, but...

While walking around, I was totally justified in trying some goodies at lunch time :) We stopped at this little stand and I picked out this gorgeous bar. It's like coconut, sweet potato, and caramel wrapped in a banana leaf and either set out to try or baked. It was amazing!! I don't know what it was called cause nothing was labeled and the guy selling could barely speak english, but I'm gonna have to try and recreate this.

Last favorite pictures from Puerto Rico.

And then it was time to get on our ship!!

This was my first cruise, so it's safe to say I was amazed by everything. Here was inside the centrum (main lobby) looking up. Then we were off to new locations.

Our first stop was at Tortola where we swam with Dolphins. Coolest experience ever. It's amazing how smart these animals are.

Then stop two was St. Marten. I got up to see the sun rise and couldn't help myself. Had to take some pictures of how pretty it all was with the ocean, islands, and the sun rays pushing though the clouds.

In St. Marten, we took an island tour, and our guide was so nice to make a special stop just for me at a pastry shop.

We ended up trying two of these gorgeous little desserts. This one was like a chocolate pudding cake, with a crunchy crust, smothered with a chocolate ganache. It was amazing!!

Pastry two was a raspberry mouse, layered with vanilla cake and raspberry jello, topped with fresh raspberries and drizzled with chocolate. If you like raspberries, you would love this. Yum!!

At St. Marten, we also stopped at this really cool beach right next to the airport. The planes get so close to you it's incredible. The rest of our time in St. Marten was spent on a beach where we didn't have to worry about strong air currents ;)

St. Kitts was beautiful, other then the fact that I got a monkey forced on me. Which my husband thought was hilarious, but we got to visit this really old sugar plantation before we went zip-lining. So I got to indulge in my new found addiction again.

This smoke stack was huge!! Here is me next to it just to show how ginormous it was.

This tree was gnarly!! Had to take a picture. I guess the used to use this tree to punish the slaves on the plantation. Enough said.

Just a couple more pictures. We did a lot of snorkeling and swimming after that point, so since I don't have an underwater camera I didn't get a lot of shots. But here are a couple others from walking around the rainforest and the other islands.

That about wraps up my trip. I will be posting some new recipes on Wednesday, and in the next couple of weeks I'm going to be composing a post on my set ups and tips I've learned on food photography. There has been some requests for that, I just want to compose some photo's so I can illustrate how I do things. So I didn't forget about you guys. It's coming soon!! Have a great Monday!

Chocolate Molten Lava Cakes

2012-04-05T21:54:00.001-07:00

I can't believe my trip is already here!! I will say, this last week has been so busy trying to get everything in order, and I'm exhausted. I'm going to be spending a good amount of time laying on the beach, working on my tan, reading Hunger Games, and just relaxing.

But, before I leave, I really wanted to post this recipe. I know it's not Easter-ish really, but to be honest. I'm all holiday-ed out. Which is another sign of how desperately I need a vacation!! Back to this recipe though, this is the best lave cake recipe I've tried. If you've ever had Brio's Molten Chocolate Cake, which is amazing, this taste just like that. The one thing I did change is, if you leave out the coffee liqueur, the cooking instruction work out fine. But if you add the liqueur the cake needs to bake longer or else is stays very runny. At least it did for me. So I baked at 350 degrees for about 20 minutes instead and the cakes turned out perfectly. Spongy cake on the outside with a smooth runny center. Gotta love lava cake. Enjoy and see you guys in about a week and a half!!

Printable Recipe

Chocolate Molten Lava Cakes
10 tablespoons (1 1/4 stick) butter
8 ounces (1 cup) milk or semi-sweet chocolate chips
1/2 cup all-purpose flour
1 1/2 cups confectioners' (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons coffee liqueur or 1 teaspoon instant coffee powder (optional)

Preheat oven to 425 degrees F. Spray 6 - 6 ounce custard (ramekin) cups or cupcake tin.

In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes).

Add flour and sugar to chocolate/butter sauce.

Stir in the eggs and yolks until smooth.

Add vanilla and coffee liqueur/instant coffee and mix everything until combined.

Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.

Yields: 6 cakes

Printable Recipe

Recipe from www.savorysweetlife.com

Chocolate Molten Lava Cakes

10 tablespoons (1 1/4 stick) butter

8 ounces (1 cup) milk or semi-sweet chocolate chips

1/2 cup all-purpose flour

1 1/2 cups confectioners' (powdered) sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons coffee liqueur or 1 teaspoon instant coffee powder (optional)

Preheat oven to 425 degrees F. Spray 6 - 6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.

Yields: 6 cakes

Roasted Chicken with Fennel and Lemon

2012-04-03T09:06:00.001-07:00

So, I'm really bummed that my chicken didn't come out golden brown like in the picture, but oh well. I even made this recipe twice to see if maybe I could get it there. But still now luck. The second time I made this recipe, though, I made some changed. I had never tried fennel before, and I love trying new things, but, I hate black licorice. Hate it!! And strangely enough, fennel taste like black licorice. Don't think I'm crazy. It really does!

So the second time I made this recipe, I substituted the fennel with 1 large white onion and 1 large red onion. Is it called a red onion? or purple onion? Anyways, you get the hint. Point being, I liked the recipe 20 thousand times more with the onions rather then the fennel. The onion caramelizes as the chicken roasts, and develops this sweet and savory flavor that goes amazing with the chicken and the gravy. So that would be my suggestion unless you love fennel. Other then that, this recipe is amazing and super easy!! Enjoy!

Printable Recipe

Roasted Chicken with Fennel and Lemon
1 (4-pound) whole roasting chicken
1 tablespoon fresh chopped oregano plus 1 sprig fresh oregano
2 sprigs fresh marjoram
2 garlic cloves, minced, plus 2 garlic cloves, smashed
1 tablespoon olive oil, divided
1 cup dry white wine
1 lemon, cut in half
1 large fennel bulb, trimmed and cut into 8 wedges, plus some of the fronds
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Herb Pan Gravy (recipe below)

Preheat oven to 400 degrees F.

Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry.

Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl.

Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breast and drumsticks.

Pour wine over chicken and into the pan.

Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken.

Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Roast at 400 degrees F for 1 hour or until thermometer registers 175 degrees F, basting every 20 minutes with pan liquid.

Remove chicken from oven and let rest 15 minutes. Transfer chicken to serving platter. Place a zip-top plastic bag inside a 2-cup glass measure. Pour dripping from pan into bag; let stand 10 minutes. (Fat will rise to top.) Seal bag, and carefully snip off a bottom corner or bag. Drain dripping into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve drippings for Herb Pan Gravy. Serve chicken, fennel, and lemons with Herb Pan Gravy.

Makes: 4 servings

Herb Pan Gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon fresh marjoram or oregano leaves, chopped
1/4 cup dry white wine
1 cup chicken broth
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Heat butter in a small saucepan over medium-low heat until it melts; add flour, and cook stirring about 2 minutes or until flour turns light brown. Add marjoram, and cook, stirring constantly, 1 minute.

Add wine and chicken broth, and cook, stirring constantly, 1 minute. Add reserved drippings from above chicken recipe to the flour mixture, whisking constantly, until mixture begins to boil. Stir in salt and pepper. Spoon over the chicken, and serve immediately. If the sauce gets too thick, add a little more or the pan juices of chicken broth.

Makes: about 1 cup

Printable Recipe

Recipe from Cottage Living "Our Best Recipes" Magazine.

Roasted chicken with fennel and lemon

1 (4-pound) whole roasted chicken

1 tablespoon fresh chopped oregano plus 1 sprig fresh oregano

2 sprigs fresh marjoram

2 garlic cloves, minced, plus 2 garlic cloves, smashed

1 tablespoon olive oil, divided

1 cup dry white wine

1 lemon, cut in half

1 large fennel bulb, trimmed and cut into 8 wedges, plus some of the fronds

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Herb Pan Gravy (recipe below)

Preheat oven to 400 degrees F.

Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry.

Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl. Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breast and drumsticks.

Pour wine over chicken and into the pan. Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken. Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Roast at 400 degrees F for 1 hour or until thermometer registers 175 degrees F, basting every 20 minutes with pan liquid.

Remove chicken from oven and let rest 15 minutes. Transfer chicken to serving platter. Place a zip-top plastic bag inside a 2-cup glass measure. Pour dripping from pan into bag; let stand 10 minutes. (Fat will rise to top.) Seal bag, and carefully snip off a bottom corner or bag. Drain dripping into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve drippings for Herb Pan Gravy. Serve chicken, fennel, and lemons with Herb Pan Gravy.

Makes: 4 servings

Herb Pan Gravy

2 tablespoons butter

2 tablespoons all-purpose flour

1 tablespoon fresh marjoram or oregano leaves, chopped

1/4 cup dry white wine

1 cup chicken broth

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Heat butter in a small saucepan over medium-low heat until it melts; add flour, and cook stirring about 2 minutes or until flour turns light brown. Add marjoram, and cook, stirring constantly, 1 minute.

Add wine and chicken broth, and cook, stirring constantly, 1 minute. Add reserved drippings from above chicken recipe to the flour mixture, whisking constantly, until mixture begins to boil. Stir in salt and pepper. Spoon over the chicken, and serve immediately. If the sauce gets too thick, add a little more or the pan juices of chicken broth.

Makes: about 1 cup

Printable Recipe

Pina Colada Cupcakes

2012-03-31T09:32:00.002-07:00

Hey Everyone!! First of all, I have to apologize about my photography. I just wasn't feeling it yesterday, and to me, it shows. Not to mention I was kind of in a hurry trying to get everything ready. I think I told you all a while back, but in 6 days I will be headed on a cruise to the Caribbean!! Yay! Honestly, it still doesn't feel real, but, there is still all of the house work and such that I have to get on top of in order to actually leave. But I thought to celebrate my trip we could do something with kind of a beach themed. And since a Virgin Pina Colada is my favorite drink to sip on while at the beach, this only feels befitting :) And I love these cupcakes. I mean, it had me at Coconut Cream Cheese Frosting. Really!? Anything with coconut and cream cheese together has got to be amazingness. Then you stick it all on top of a pineapple cake. Sign me up!!

Ugh, but now I gotta get back to the thousands of things that await me on my to do list. It will all be worth it when I'm swimming with dolphins and lying on the beach. Just gotta keep telling myself that. Enjoy!!

Printable Recipe

Pineapple Cupcakes
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.

Add in the pineapple and sour cream and mix until fully incorporated.

Like so.

Add the flour mixture.

Blend until just combined and smooth.

Line a cupcake pan with 12 paper liners.

Fill liners about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).

Recipe yields 24-28 cupcakes

Coconut Cream Cheese Frosting
1/2 cup (1 stick/8 tablespoons) butter, at room temperature
8 oz. crea, cheese, at room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered confectioners sugar
1 tablespoon heavy cream
-or-
1 tablespoon Dark Rum

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Printable Recipe

Recipe from www.glorioustreats.blogspot.com.

Pina colada cupcakes

Pineapple Cupcakes

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup sour cream

1 1/2 cups canned crushed pineapple (drained slightly)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.

Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).

Recipe yields 24-28 cupcakes

Coconut Cream Cheese Frosting

1/2 cup (1 stick/8 tablespoons) butter, at room temperature

8 oz. crea, cheese, at room temperature

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

4 cups powdered confectioners sugar

1 tablespoon heavy cream

-or-

1 tablespoon Dark Rum

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Cinnamon and Sugar Pull-Apart Bread

2012-03-28T09:41:00.001-07:00

I feel like through life we are always finding new things out about ourselves. Like for instance, as a kid I loved clam chowder. Now, I've come to realize that I really don't care for it all that much, and that the only reason I was so crazy about it as a kid is that I thought it was fun to bite into the pieces of clam and have it feel and sound like you were biting into a balloon. I know... I was kind of a weird child, but weren't we all ;)

Anyways, through this blogging experience I have found that I love taking picture, but not just any picture. I really hate lugging around a camera just to have everyone pose awkwardly for some random photo somewhere. My sister Ashli is the photo opportunity enthusiast, so she takes care of that for me. But, I love to take pictures of movement. Why am I telling you this, you may ask, cause I went just a tad bit overboard. You have been warned!! But I loved all my pouring photos so much that I couldn't throw them out. This is after all a food blog, and adding ingredients is a big part of the baking/cooking process. Right!?

So I have an excuse for my addictive impulse to always shoot ingredients while I am pouring them, and I completely release full responsibility for my actions to my little split personality french photographer... who exists in my brain. I have lovingly called him Jacque. How a split personality of myself can be male I have no clue, and I also have no idea if Jacque is even a french name, but there you go.

Where was I going with all this?? Oh, yeah. Ok so that is my extremely long disclosure about the many pouring pictures in this post. Moving on from my random thoughts to something actually related to this recipe which is so scrumptious. This bread is awesome! The outside is crisp and grainy from the melted sugar, and the inside is sticky and moist like the inside of a cinnamon roll. This totally satisfied my cinnamon sugar craving and was so easy to make. Enjoy!!

Printable Recipe

Cinnamon and Sugar Pull-Apart Bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour.

Sugar.

Yeast and salt.

Set this flour mixture aside.

In a small sauce pan, melt the butter and milk.

Once the butter is completely melted take off the burner and add the water...

and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.

Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl.

Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered.

Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares.

Stack the squares on top of each other to make 3 to 4 piles. Don't make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don't stack the squares perfectly aligned.

Place squares in the greased bread pan.

Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Printable Recipe

Recipe from www.iheartfoodandsocanyou.blogspot.com.

Cinnamon and sugar pull-apart bread

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Chocolate Rolo Cookies

2012-03-26T09:35:00.001-07:00

Hey Everyone! Happy Monday!! Feeling back to normal. Which is great for me. Woke up this morning wondering what I would get to make today... I'm thinking either Blue Berry Muffins, or Cinnamon Sugar Pull Apart Bread. The cinnamon sugar mix has got my attention as of right now, but we'll see.

Also, I wanted to formally thank everyone for all the encouragement!! You guys all rock! But just so everyone knows, I'm gonna keep my commenting status as is. If you wanna comment anonymously, that's fine, but just know that I monitor all of the comment made on my site, and if I don't like what's being said, I reserve the right to delete it. But hopefully that won't be a problem.

K, moving on. So, normally I don't really care for cake mix cookies. I feel like they are too airy, and I like my cookies on the denser side. But these cookies are pretty bomb! The cookie portion is super moist and it melts in your mouth. Then you get the liquid chocolate in the center with the chewy warm caramel. Oh, so good!! And seriously, so easy and quick. No measuring out dry ingredients, and all together all you need is the 4 ingredients. Well, plus the powdered sugar to make them pretty. But really, the easiest cookies to make ever. Enjoy!!

Printable Recipe

Chocolate Rolo Cookies
2 pkg. Rolo candies
1 box Devils Food Cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar, for dusting

In a mixing bowl add cake mix.

Oil.

And eggs.

Mix until well incorporated.

Unwrap Rolos.

Take a small amount of cake mixture and make into a flat circular shape. Place Rolo into the center and form dough around the candy. Only use enough dough to cover the Rolo so it can spread through the cookies, about 1 1/2 tablespoons.

Place cookies on either a lined or greased cookie sheet.

Bake at 350 degrees F for 7-8 minutes. Place on a cooling rack and let cool for a couple minutes. Sprinkle with powdered sugar before serving. Yield: 16 cookies.

Printable Recipe

Recipe altered from www.sixsistersstuff.com.

Chocolate Rolo Cookies

2 pkg. Rolo candies

1 box Devils Food Cake mix

2 eggs

1/3 cup vegetale oil

In a mixing bowl add cake mix, oil, and eggs. Mix until well incorporated. Take a small amount of cake mixture and make into a flat circular shape. Place Rolo into the center and form dough around the candy. Only use enough dough to cover the Rolo so it can spread through the cookies, about 1 1/2 tablespoons. Place cookies on either a lined or greased cookie sheet and bake at 350 degrees F for 7-8 minutes. Place on a cooling rack and let cool for a couple minutes. Sprinkle with powdered sugar before serving.

Yields: 16 cookies

Orange Rolls

2012-03-23T07:12:00.001-07:00

Hey Everyone!! K, so if you read my last post, I've been in a weird funk of not wanting to post or cook lately. Which is totally not like me, so I've been trying to figure out what the problem is. Well, after getting a couple more comments on posts, I've figured it out. (Warning: I'm gonna be venting. So if this bugs and you just want to read about the recipe, jump down to the last paragraph before the ingredient list.) So, here is my problem... I started this blog for fun, cause I love to cook, and I wanted to keep basically like an ongoing journal of my progress and recipes I've made. Well, then I started getting follower, which was cool and fun, cause I never thought people would want to read what it was I had to say.

In the beginning, I always got positive feedback, BUT lately with the more followers I get, I've been starting to get some really rude comments. Part of this problem is, I just need to be thicker skinned, cause I really do take things very personal... but guys come on. You know who you are. Comments like this are not appreciated, "(link to dictionary) It's VOILA. Not wallah. Using words like that makes you sound like a 12 year old."

K, I'm just going to add this disclaimer. I'm not an English major. Nor did I like English as a subject much, so I do the best with what I got. If this bothers you, sorry. This is just me, and no one is making you read my posts. Don't get me wrong, I love having the followers. And I appreciate all of the support so much cause I really love meeting you all and hearing from you, but as of right now, I have my blog where anyone can comment. Both anonymous or with your e-mail address. Cause, I really don't want to discourage people from commenting. I love hearing from most of you with your questions and feedback on the recipes. But if people don't stop using the anonymity as a mask to be completely uncalled for, I'll be changing that.

And all I'm gonna say is, Everyone please be courteous. I am a person. I have feelings, and it's my blog. I don't need a thousand people telling me how they think I should run things. Really, it's sucking all the fun out of it for me. I have tried to lay out everything so that it is as convenient to everyone as possible, but it's still just a blog I have thrown together, and I am a complete computer idiot. So cut me some slack, please.

Now that I feel like I have unintentionally scolded somebody :/ lets move on to funner, happier things. Like these rolls!! Yumminess! Love these. I've been in a bread baking mood, and I love oranges. So when I saw this recipe in my Cooking Light cookbook, it was calling my name. Oh my heck!! So addicting (you have been warned). I had 3 all by myself. Ok, fine! It was more like 5 or 6, but who's counting (ahem). Anyways, they are amazing. Enjoy :)

P.S. I have no clue why this post is so spaced out? So sorry if this bugs. I can't figure out how to fix it.

Printable Recipe

Orange Rolls
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind

Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream

To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.

In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture.

Beat with a mixer at medium speed until smooth.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture.

Beat until smooth.

Add 4.5 ounces flour (about 1 cup) to yeast mixture. Stirring until a soft dough forms. Turn dough out onto a floured surface.

Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.

Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 350 degrees F.

Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.

Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.

Recipe from Cooking Light Comfort Food.

Printable Recipe

Orange Rolls

Dough
1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 to 110 degrees F)

1 cup sugar, divided

1/2 cup reduced fat sour cream

2 tablespoons butter, softened

1 teaspoon salt

1 large egg, lightly beaten

15.75 ounces all-purpose flour (about 3 1/2 cups), divided

Cooking spray

2 tablespoons butter, melted

2 tablespoons grated orange rind

Glaze
3/4 cup sugar

1/4 cup butter

2 tablespoons fresh orange juice

1/2 cup reduced-fat sour cream

To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes. In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture; beat until smooth. Add 4.5 ounces flour (about 1 cup) to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 350 degrees F.

Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.

While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.

Lemon Bar Trifle

2012-03-21T08:29:00.001-07:00

I don't know why, but I have been in such a funk these last couple of days. I'm just in like a "whatever" mood. I don't feel like posting or cooking. It's so weird. So I'm trying to kick myself out of it.

I have been totally in love with my trifle dish lately, so I had to make another one, especially when I saw this gorgeous dessert. (Crap, I'm still not feeling it.) K, so sorry about my funk. Totally try this recipe. It's really amazing. It's just like a lemon bar, but scaled up a few notches. It's creamy, and crunchy, and oh so lemony! Enjoy!!

Lemon Bar Trifle
Crust
2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

Lemon Layer
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

Cream Cheese Layer
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 18-20 minutes or until lightly golden brown. Cool on a wire rack.

In a small heavy saucepan, combine sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.

Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.

Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerated leftovers.

Printable Recipe

Recipe from Taste of Home Most Requested Recipes Magazine.

Creme de Menthe Brownies

2012-03-17T10:00:00.000-07:00

Happy Saint Patrick's Day Everyone!! I'm part Irish, so of course I have to post something green today to celebrate.

I saw this recipe on Semi Homemade, except Miss Sandra Lee baked her brownies in a crock pot. Well, if you know me, I'm not very patient. I like things done here and now. So, it's probably no surprise that I didn't want to wait 4 to 6 hours for these to be done. So I thought I'd try my luck at baking the brownies in a pan instead.

I had to make up for the differences though. One of the things that Sandra said about her crock pot brownies was that cooking her brownies in the crock pot made them super moist. Well, I wanted my brownies to come out be super moist too!! So as an alternative, I substituted normal brownie mix, for fudge brownie mix. I prefer this anyways, because I can totally tell the difference between normal brownies to fudge brownies. To me they're more moist, more flavorful, and just overall more amazing. AND lets not leave out the mint and cream cheese and all that goodness! These brownies are bomb!! And of course, festive and green :) Enjoy!!

P.S. I found it much easier to cut and serve these after letting the brownies completely cool in the fridge overnight. Also, if you wanna double the recipe and bake in a 9 x 13 inch pan, like I did, just be sure to bake for longer. You're gonna want to bake for 60 to 70 minutes. Just be sure to check on it periodically to see if it's done.

Creme de Menthe Brownies
1 (18-ounce) box fudge brownie mix
3 eggs
1/2 cup vegetable oil
1/4 cup plus 2 teaspoons creme de menthe liqueur, divided
1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes)
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
Green food coloring (optional)

Lightly spray a 8 x 8 inch pan with butter-flavored cooking spray.

In a medium bowl, combine brownie mix.

And if you use the fudge brownie mix, be sure to add the chocolate syrup that comes with it also.

Also add 2 eggs.

Vegetable oil.

And 1/2 cup creme de menthe liqueur. I love the green. So gorgeous!!

On medium speed, mix until mixture is combined.

Fold in chopped mint thins.

Then transfer to prepared pan and set aside.

In a medium bowl beat cream cheese until smooth. Add remaining egg, sugar, and 2 teaspoons creme de menthe. Beat on low speed until combined. Add additional food coloring, if desired, to brighten green color.

Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.

Place pan on rack placed in the middle of oven and bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in the center of brownies comes out wet but not gooey.

Allow brownies to cool completely before cutting.

Printable Recipe

Recipe altered from foodnetwork.com

Smoky Chicken Cacciatore

2012-03-15T08:37:00.001-07:00

I don't know if I told you all this yet, but me and my hubby just celebrated our 9 year anniversary Feb. 19th. When we got married everyone told us not to go a honeymoon and to just save our money, so we did and since have always regretted not taking that chance to go somewhere really neat together. Over the years we have taken a few small trips here and there, but nothing big. So this year we are going to take a big trip.

I have never been on a cruise, and my husband has. One of the only things he's done that I haven't. So he demanded that he take me one. We're leaving April 6th and I will be gone for a whole week with no kids or responsibilities. Yeah, I could get used to that ;) Not to mention, I guess the food is amazing, so... to be honest, that's really what I'm looking forward to.

So the moral of this story of mine is, I have to get my beach body ready. We're going to the Caribbean, so I'm going to be in a bikini most of the week and want to be able to eat whatever I want. Meaning, most of my dinners for the next couple of weeks need to be on the leaner side. Don't stress, I can't go more then a few days without making some kind of a desserts, but, this is why I'm putting this, not so pretty, but super flavorful low calorie meal on here.

There is really only so many times that I can have baked chicken, and this gives an amazing twist to chicken. It's even more low calorie if you either don't serve it over the rice, or if you serve it over brown rice instead, since white rice turns right into sugar in your system. Or so I'm told. But, this meal is packed with flavor and is super fast and easy!! Enjoy!

Smoky Chicken Cacciatore
1 large white onion, diced
1 large red pepper, diced
2 garlic cloves, minced
3 tablespoons balsamic vinegar
4 boneless skinless chicken breasts, cubed
1 teaspoon black pepper
1/2 teaspoon garlic salt
1 tablespoon all-purpose flour
1/4 cup Fontinella cheese, grated
1/4 cup Gruyere cheese, grated
1/2 - 3/4 teaspoon liquid smoke, per taste
cooked rice

First, start cooking your rice.

Add diced onion, red pepper, and minced garlic to a large saucepan and saute over medium heat until onions start to turn translucent. About 2 - 3 minutes.

Add balsamic vinegar and saute for another minute.

Turn up the burner to medium-high heat and add the chicken, pepper, and garlic salt. Cook until chicken is done throughout, about 5 minutes.

Push the chicken/onion mix to the side, and add flour onto liquid at the bottom of the pan. Stir for a minute or two to allow the liquid to thicken. Add grated cheeses and stir in till you can no longer see it. Turn off the heat and add the liquid smoke. Make sure to stir it in so that the taste is even throughout. Let chicken sit for a minute to cool and let flavors combined. Serve over cooked rice.

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A FoodSnots Original

Jambalaya with Shrimp and Andouille Sausage

2012-03-13T11:18:00.001-07:00

Finally home!! It was such a fun weekend, but man oh man, it was so nice to sleep in late this morning and to sleep in my own bed last night! We didn't get called up in The Price is Right :( but it was still a super fun experience being in the audience. Here are some fun picture from this weekend:

At Bubba Gump's Shrimp

"I mustache you a question"

Waiting to get in The Price is Right!!

Such a fun weekend, with such a fun group of girls!! But it's good to be home with my babies, and I seriously missed my own cooking. It's fun to eat out and all, but!! there is only so much junk food one can take. Not to mention, I like having control of what I put into my food. And since I have done nothing but eat crap this weekend, time for some low calorie meals!!

We'll start out with this one! I've been dying to try a Jambalaya recipe, because it's all over Food Network, and everyone is always saying how amazing it is. It is pretty amazing!! Tons of flavor. The only thing I wasn't the hugest fan of was the shrimp, but I'm a snob when it comes to seafood, so don't listen to me on this issue. This was delicious!! And I love how much flavor this dish packs for being low in calories. Definitely a must try recipe!! Enjoy!

Jambalaya with Shrimp and Andouille Sausage
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, lower-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients.

Cook for 2 minutes.

Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Yield: 4 servings (serving size: 1 1/2 cups = 426 calories).

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Recipe from Cooking Light: Comfort Food.

Peanut Butter Chocolate Chip Cupcakes

2012-03-08T21:46:00.000-08:00

I'm off tomorrow morning for California and The Price Is Right!! But before I go, here is an amazing recipe for the weekend. When I did my race a couple weeks ago we stopped by Sprinkles Bakery and I tried these delicious creations. Don't hold this against me, but normally, I don't see what the big deal is about cupcakes. Give me pie or cheesecake, but typically cake just don't do it for me.

These babies are amazing though! You have to like peanut butter, obviously, cause there is a ton of peanut butter that goes into these cakes. But basically, this is a super moist peanut butter cupcake, with chocolate chips, and peanut butter frosting. I added the additional drizzled chocolate on top cause I felt like these cupcakes needed just a bit more chocolate. But they are amazing!! My most favorite cupcakes ever! Enjoy, have a great weekend, and wish me luck!!

P.S. When making the frosting, I had to add about an extra 2 cups of powdered sugar to bring it to the consistency I wanted. You don't have to do this, and it's not the way the original recipe says, but I felt like the frosting just wasn't thick enough. So don't be afraid to add a little extra powdered sugar to bring the consistency of the frosting to where you want it.

Peanut Butter Chocolate Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips

Peanut Butter Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk

For Cupcakes:

Preheat oven to 350 degrees F.

Combine milk and vanilla in small bowl.

Combine flour, baking powder and salt in another small bowl.

Beat Butter and sugars in mixer until light and fluffy.

Add eggs and blend until smooth. Slowly mix in peanut butter.

Add half the flour mixture and blend slowly.

When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.

Add chocolate chips.

Fold in by hand.

Scoop into 12 lined baking cups.

Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.

Add butter and peanut butter to mixer.

Beat until smooth and creamy.

Alternately add sugar and milk mixture until fully incorporated.

Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.

You want your frosting to resemble this consistency.

Frost on top of cooled cupcakes.

If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.

Printable Recipe

Recipe from www.keyingredient.com.

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chip Cupcakes

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature

3/4 cup smooth all natural peanut butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

2 cups semi-sweet chocolate chips

Frosting
6 ounces unsalted butter, room temperature

1/2 cup confectioners' sugar

1/2 tsp salt

1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)

1/2 tsp pure vanilla extract

1/2 cup whole milk

For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes. Drizzle melted chocolate over frosting if desired.