My Kitchen Escapades

Baked Shrimp Scampi

2012-01-28T07:00:00.000-06:00

We had a couple dinner guests join us on Wednesday night. My husband was out of town (surprise, surprise!), but not a big deal. I love having people over and flying solo has become the new normal over the past year.

Only problem....I completely forgot they were coming. 100% spaced it. Luckily, what I had in the oven was enough to feed us all. To add to the craziness that evening, the kitchen drain decided to detach right as they got there. Dirty water was everywhere.

The cherry on top for the evening: my children were ~~not on their best behavior~~ HORRIBLE! I sat them down afterward to talk about expectations...and how I would feed them all ramen for a week if they ever behaved that way again.

So, I certainly wasn't the entertainer/hostess I like to be, but we all survived. Though, I don't know if our guests will ever cross the thresh hold of our home again. If I can convince them to give me another chance, I will serve them this extraordinary shrimp dish. As I devoured it last night, I began planning my next dinner party that would feature this dish as the star.

This is divine enough to convince anyone that they love shrimp. Have I mentioned yet how scrumptious this was? I felt guilty dumping out the extra juices that formed on the bottom of the pan. Next time, I will prepare some pasta, pour the extra juices on top and add a grating of fresh parmesan cheese. I can taste the perfection already...

The recipe calls to butterfly the shrimp, mainly so they will stand up beautifully in the casserole dish. To butterfly them, simply run a paring knife down the back of each shrimp and cut a bit over half way through the thickness.

If you are short on time, or patience, butterflying certainly isn't necessary. Just spread the shelled, deveined shrimp in the bottom of the pan. You might need to cook it a couple minutes longer though, since they will be thicker.

Baked Shrimp Scampi
(adapted from Ina Garten)
2 pounds extra large shrimp in the shell (15-18 per pound)
3 Tb olive oil
1 Tb white wine vinegar
1 Tb water
2 tsp kosher salt
1 tsp pepper

Topping:
1 C butter, room temperature
4 tsp minced garlic
1/4 C minced shallots
3 Tb minced fresh parsley
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tb fresh lemon juice
1 large egg yolk
2/3 C panko bread crumbs *You could also use fresh bread crumbs

1. Preheat oven to 425 degrees. Peel, de-vein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss with the olive oil, vinegar, water, salt and pepper. Set aside while you make the topping.
2. In a small bowl, mix together all the ingredients for the topping. It helps to use a fork to mash the butter a bit. Set aside.
3. Arrange the shrimp cut side down with the tails curling up, in a casserole that has been lightly sprayed with nonstick spray. Pour any liquid left from the bowl of shrimp over the top.
4. Using your fingers, dot the topping evenly over the arranged shrimp. Bake for 12 minutes until hot and bubbly. If you would like the top browned more, place under the broiler for 1-2 minutes.

**For gluten-free, use gluten-free bread crumbs.
**For a freezer meal, prepare as above in a disposable foil pan or a Glad Ovenware dish. Once the dish is topped, do not bake. Cover well, label and freeze. To prepare, remove from freezer to allow the dish to thaw and bake as directed above.

Rainbow Rice

2012-01-23T11:18:00.000-06:00

Joining Pinterest has help remind me of some of the fun activities I used to do with my "older generation" of children. Having only 1, 2 or 3 kids naturally left me with the time to be creative. Now with 6 kiddos, each day is a delicate balance of scheduling, patience and putting out fires :)

So last week, I decided to clear my morning and find something different and creative to do with my little ones. This rainbow rice was the choice and it was a HUGE success.....and a huge mess, but that's not the point, right?!?!

In fact, my four year old had so much fun that he flat out refused to go to preschool the next day, so he could stay home and "have fun with Mom." I think I need to put more effort and creativity into my time with these younger kids just like I did with their older siblings.

Yes, it does make a big mess, so lay out a blanket for them to dump it on. It makes for a quick clean up by dumping it back into the container. Some of it does have to be vacuumed up, but their pure joy is worth the mess. Every morning, my two year old asks to play with her "ice". I think the plan can be labeled a complete success.

The rubbing alcohol does have quite a strong smell, but once it dries, the smell is gone, so don't be afraid!

Rainbow Rice
(adapted from Share and Remember)
For each color of rice:
4 C uncooked rice
3 T rubbing alcohol
2 small globs of food color gel, or 2 T liquid food coloring

1. In a gallon size ziploc bag, combine all three ingredients. Remove the air and zip close. Smoosh and mash the bag until the color is evenly distributed.
2. Pour onto a cookie sheet and allow to dry completely. It helps drying time to stir it occasionally.

Slow Cooker Chicken Caesar Sandwiches

2012-01-18T10:36:00.000-06:00

One aspect of my life I am trying to get under better control is my menu planning. I have planned my menu for years, but I am attempting to plan out more of the details so I am not stuck one night because I forgot to defrost something from the freezer or missed an ingredient at the grocery store.

I have used Remember The Milk for about a year to keep track of my daily task list, but just recently I started using it for my menu planning, preparations and shopping list. It has made a major difference. Not only does my list tell me what I am making for dinner, but gives me a time I need to start so it is ready by 6:00. Also, if there is a recipe that requires prep a day or two ahead (like defrosting or marinating), that is now on my list so I am ready to go!

I love being organized and planned out. My days are much less hectic and frantic. Last week during game night, a friend of mine made fun of this personality trait, but he can mock all he wants. Running a family of 8, most of the time on my own while my hubby travels, takes A LOT of planning and organization. Our family would fall to pieces without it. A bit obsessive-compulsive, yes. A complete necessity, yes!

Yum, yum, yummy....plus an easy slow cooker recipe....plus I make extra to stick the freezer....plus it is low-carb and gluten free! All of those equal a perfect recipe for my life right now.

Crock Pot Chicken Caesar Sandwiches
(adapted from The Girl Who Ate Everything)
3 lbs boneless skinless chicken thighs *You can use breasts, but the thighs have more flavor!!! And they are cheaper!
water
seasonings (salt, pepper, 1 bay leaf, garlic and onion powder)
1 C quality Caesar dressing
1/2 fresh parmesan cheese *Yes, use fresh!
1/4 C fresh chopped italian parsley *Yes, use fresh!
1 tsp fresh ground pepper

1. Place chicken in your slow cooker and season with listed seasonings. Use enough water to come just shy of covering the chicken thighs. They should be sticking out slightly. Cook on low for 6 hours.
2. Remove the chicken from the cooker and drain away the water. Pull in the chicken into shreds, discarding any fat pieces.
3. Place the chicken back in the cooker and pour on the dressing, fresh parmesan cheese, parsley and pepper. Mix completely and cook on high until mixture is hot, about 30 minutes.
**For low-carb and gluten free, serve wrapped in large lettuce leaves or gluten-free buns.

Spinach and Artichoke Stuffed Portabellos

2012-01-11T12:23:00.000-06:00

Do you love spinach artichoke dip as much as I do??? My hubby and I used to go to our local restaurant and order just that for dinner :)

So take that amazing dip, stuff it into beefy portabello mushrooms and a crispy topping. Viola! My husband declared these were "the best way he had ever eaten mushrooms."

My kids were VERY hesitant to eat these. After all the rude comments, I was ready to serve them all oatmeal instead and save these for those who appreciate such amazing deliciousness. Of course, once they stopped flapping out complaints and actually tasted them, I won over 5 of the 6 kids.

To prepare the large portabellos, you need to clean them up a bit more than the normal wipe down with a damp towel. First, use a paring knife to cut off the stem level with the inside of the mushroom.

To remove the gills, use a small spoon and scrape them away. My kids were disgusted when they saw the bowl of scraped out gills. Of course, it didn't help I told them it was "mushroom poop." I guess that might explain why they put up such a fuss to eat them. Hmmm....maybe I should be eating the oatmeal for causing my own problems!

Spinach and Artichoke Stuffed Portabellos
adapted from Annie's Eats

3 T olive oil, divided

3 cloves garlic, minced, divided

4-5 medium-large portabello mushrooms, wiped clean and stems removed

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, at room temperature (reduced fat is fine)

3 tbsp. mayonnaise (reduced fat is fine)

3/4 tsp dried thyme

9-10 oz. frozen chopped spinach, thawed and squeezed dry

1 can small artichokes, drained, patted dry and coarsely chopped

½ cup fresh breadcrumbs

1/2 cup finely grated Parmesan cheese, divided

1. Preheat the oven to 450˚ F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, bottom side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes. When you remove them, pour off any liquid that has pooled inside the mushrooms before filling.
2. Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, spinach and 1/4 C fresh parmesan in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Evenly spoon the filling mixture into the roasted mushroom caps.
3. In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, remaining 1/4 C Parmesan, and remaining 1/4 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.

**To make gluten-free, use gluten free bread to make your breadcrumbs or just top with the fresh parmesan cheese. To make low-carb, just top with parmesan cheese.

Buffalo Chicken Dip

2012-01-05T11:38:00.002-06:00

Last week, I was hit with a quite a sucker punch. I was diagnosed with a gluten intolerance. Um....excuse me??!?!

I am still in the mourning stage right now. All I can think about are the endless amazing foods I will never again be able to eat. Sure, I could sneak a taste here and there, but the extreme pain that lasts for days just isn't worth it.

I'm not sure where I am going from here, but I am grateful that after 5 years, I finally have an answer to my misery.

I've already had a few people ask me if I was going to switch my whole family to a gluten-free diet. Nope! So don't unsubscribe because I promise to post those gluten-loaded recipes, but the reviews will have to come second-hand :)

I have already gone through my previous posts and labeled those that are gluten-free and will continue to do so. There are a lot of great recipes out there, both with and without gluten, and I hope to find a great balance for everyone involved!

There are so many different versions of this recipe out there, but I adore my version the best. I think it is the perfect proportion of all five ingredients. Not too heavy on any one. Perfectly balanced. Yes, you can substitute out the blue cheese for a ranch, but the blue cheese really is quite subtle (again, that perfect balance!) so don't dismiss it before you try it. I think it is considerably better with the blue cheese than the ranch and I don't like blue cheese :)

Buffalo Chicken Dip
12 ounces cream cheese, room temperature
3/4 C blue cheese salad dressing
1 C shredded cheddar cheese
3 1/2 C cooked chicken, shredded
1 C Franks Hot Sauce for Wings
1 C shredded cheddar cheese

1. Preheat oven to 350 degrees. Spray a 2 qt baking dish with nonstick spray.
2. In a medium bowl, mix together the warm, shredded chicken with the hot sauce. Allow to sit for 10 minutes.
3. In a separate bowl, mix together the cream cheese, salad dressing and 1 C of shredded cheese. Add the chicken mixture and mix thoroughly. Pour into the greased pan and sprinkle with the other 1 C of cheese. Bake for 40-45 minutes until bubbly. Serve with Fritos.

Cran-Raspberry Pina Colada Slush

2011-12-30T20:54:00.000-06:00

Happy 2012 to all my faithful and supportive readers! If I was a drinking woman, I would raise my glass to your amazing success for the upcoming year. So instead, I raise my glass full of this intoxicating mixture :)

This is a recipe people insist on getting before leaving the party. It is so simple, but kicks all other lousy party punches/slushes right out the door. This is the perfect way to welcome in the new year for those who like life on the sober side. Yes, I'm sure you could add some alcohol, but please don't ask me for recommendations. I have no clue! (insert your favorite Mormon joke here....)

Cran-Raspberry Pina Colada Slush
(makes enough to fill a large punch bowl twice)
2 - 46 ounce bottles of cran-raspberry juice
1 bottle pina colada mix
2 - 2 liter bottles of raspberry ginger ale

1. Mix together the juice and pina colada mix until combined. Divide it between two gallon size freezer bags and lay them on a large cookie sheet in your freezer until solid.
2. Remove the bags from the freezer 30 minutes before serving and allow to melt slightly. Use a rolling pin to smash one bag of the frozen mixture. Dump into the punch bowl and add one bottle of ginger ale. Repeat with the remaining frozen mixture and ginger ale once the first batch is gone.

Corn Flake Cookies

2011-12-23T04:00:00.000-06:00

Baking with my kids is always a such a long process and the results are never picture perfect. However, baking Christmas cookies with my four year old this week humbled me a lot. The pure joy on his face and in his words helped me get over my obsessive control issues.

His little hands weren't strong enough to squeeze my cookie scoop, but he insisted on doing it himself. Each tray of 12 cookies took at least 15 minutes just to squeeze onto the pan. But I was patient.

He smashed each cookie so flat that I had to reform them when he wasn't watching. He almost caught me a couple times...

I tried to keep the red and green sugars separate but he insisted on using both colors on every cookie. He was right. They looked better that way.

Yep, it was one of those days that I realized I should have more often. Something so simple I was going to do anyway, so why not include him? It meant so much to him. In fact, as each member of our family returned home that evening, he took at least 10 minutes with each one of them and told them how he had made the Christmas cookies. Completely adorable.

These are my kids favorite cookie that I made every year for Christmas. Buttery, crunchy from the flakes and the slight almond flavor really is outstanding. My favorite is still my Grandmother's Italian pizzelles, but these are a close second for me. These also have a great shelf life, which makes them perfect for the holidays.

Corn Flake Cookies
(makes 28 cookies with 1 1/2" scoop)
1 C butter, room temperature
1/2 C sugar
1 egg yolk
1 tsp almond extract
1/8 tsp salt
3/4 C crushed corn flakes (I usually use Frosted Flakes because that is what I have on hand)
2 1/4 C flour
colored sugar (use whatever color is appropriate for the season!)

1. Heat the oven to 375 degrees. Use your mixer with the paddle attachment and beat together the butter and sugar until light. Add the egg yolk, almond and salt. Beat and then scrape down the sides of the bowl.
2. Add the crushed corn flakes and mix in. Add the flour and mix on low until completely combined. It is a dry dough. Using a 1 1/2" cookie scoop, level out each portion and place on your non-greased pan. Dip a fork lightly in flour and press down slightly on the top of the cookie in both directions to make the grid pattern. Sprinkle on the colored sugar.
3. Bake for 12 minutes until just beginning to brown. Do not over-bake! Remove immediately from the pan and allow to cool on a wire rack. Store in an airtight container for 2 to 3 weeks.

Low Carb Sugar Free Chocolate Cheesecake with Almond Crust

2011-12-18T15:51:00.000-06:00

Trying to live such a specific lifestyle for food during the past 8 months is challenging enough on a normal day, but when it is the holidays, it is near impossible. All of those amazing foods that define the holidays call out to you from Thanksgiving to New Years.

I need to develop a few more recipes like this one to help me survive all of the food I am surrounded by constantly. The crust is so nutty, salty and delicious. The filling.....well, divine just doesn't describe it well enough. If you are living the low carb life and you love chocolate, I ~~strongly suggest~~ demand that you make this cake!

The only problem I had with my recipe was not wrapping my pan tight enough with the tin foil. Since it is baked in a water bath, some of the water leaked into the crust and made part of it soggy. Don't despair though, it didn't keep us from eating it :)

Low Carb Sugar Free Chocolate Cheesecake with Almond Crust
(makes one 10" cheesecake)
For the Crust:
2 C whole raw almonds
5 Tb butter
2 Tb Truvia sweetener
*Note - I greatly prefer Truvia to Splenda, but if you insist on using it, use 5 Tb of Splenda. Please though, go get some Truvia. No nasty aftertaste!!!
For the Cake:
12 ounces quality sugar free chocolate, chopped
2 - 8 ounce packages of light cream cheese (neuftachel), room temperature
7 Tb Truvia sweetener *See note above if using Splenda. Make this portion 1 1/8C Splenda
4 large eggs, room temperature
1/4 tsp salt
1/2 C hot decaffeinated coffee
2 tsp vanilla

1. Heat the oven to 375 degrees. Tightly wrap the bottom and sides of a 10"springform pan with aluminum foil. If not wrapped properly, you will end up with very soggy almonds as a result!
2. Process the almonds in your food processor until very finely chopped. Add the butter and Truvia, then pulse until combined completely. Press the mixture firmly into the bottom of your pan and bake until golden brown around the edges, about 15-20 minutes. Allow crust to cool while you assemble the cake.
3. Microwave the chocolate for 1 minute and stir. Microwave in 30 second intervals until completely melted. Set aside to cool.
4. In your mixer with the whisk attached, beat the room temperature cream cheese for a couple minutes until light and fluffy. Add the Truvia and mix again. Add the room temperature eggs, one at a time and scraping down the sides of the bowl after each egg is beaten in.
5. Add the salt and vanilla into hot coffee. Add this mixture to the cream cheese and beat until blended. With the mixer on low, add the melted chocolate slowly and allow it to combine completely. Scrape down the sides of the bowl and mix well again.
6. Pour the filling into the now cooled crust and place the foil wrapped pan in a larger roasting pan. Put them into the oven, then fill the roasting pan half way with very hot water. Bake for 50 minutes or until center is firm. If your pan is a 9" pan, it will take closer to 60 minutes to bake.
7. Leave the cheesecake in the oven, turn off the oven, and crack open the oven door. Allow the cake to cool in the oven for 1 hour. Remove the cake from the oven and unwrap it from the foil. Allow it to cool completely on a cooling rack.
8. After completely cooled, cover with foil and chill overnight in the fridge. Before removing the ring of the springform pan, run a butter knife along the outside. To cut, use a long, thin knife that has been dipped in hot water. Cut straight down and don't drag the knife back and forth. Before making any additional cuts, rinse and wipe off the blade completely.

Lofthouse Sugar Cookies

2011-12-12T12:28:00.002-06:00

Yep, this recipe is just like those amazing cookies at your store. You know the ones we all give-in to because we go shopping hungry? Those ones that are so addictive, there is no way to eat just one.

These are just as good and don't cost $3 for 10 little cookies :) You're welcome.

You can frost them the classic pink, but just like the ones at the store, mix it up depending on the season/holiday. Time to find all those fun sprinkles in the back of your cabinet!

These babies are even better a day or two later, so show some control now and you will be rewarded later. Now that I think about it, isn't that the truth for all the good stuff in life???

Lofthouse Sugar Cookies

(makes 5-6 dozen cookies)

adapted from Brown Eyed Baker

For the Cookies:6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Frosting:1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
5. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Deviled Eggs

2011-12-04T20:42:00.001-06:00

About a year after my hubby and I were married, we attended a Christmas party with a large group of other newlyweds. For the white elephant gift exchange, everyone brought the worst/most outrageous wedding present we had received. I can't remember what we brought, but let me tell you, there were some hideously ugly and awkward gifts at that party.

Makes you wonder what people are thinking when they are standing at the Wal-mart, in front of the cheetah shower curtain and think..."Yeah! They would love this!"

The dish in this picture was one of those gifts. I mean, at first, I couldn't even figure out what it was. When my mom explained it was a platter for deviled eggs, I thought she was joking. Are deviled eggs that important to someone's diet that they have a special dish to serve them on???

Apparently so. Another great life lesson learned. So, thank you odd-gift-giving lady. My marriage has been greatly enhanced by the presence of your weird looking plate.

Deviled Eggs
(makes 14 filled egg halves)
from The New Best Recipe

7 large eggs
3/4 tsp spicy brown mustard
3 Tb mayonnaise (not Miracle Whip!)
1 1/2 tsp red wine vinegar
1/4 tsp worcestershire sauce
salt and pepper

1. Place eggs in a medium saucepan, cover with 1 inch of water and bring to a boil over high heat. Remove the pan from the heat and cover. Let stand for 10 minutes the transfer eggs to an ice water bath for 5 minutes to cool.
2. Peel eggs and slice each in half lengthwise. Remove the yolks to a small bowl. Mash the yolks with a fork until large lumps are gone. Add the remaining ingredients and mash with a rubber spatula against the side of the bowl until smooth.
3. Fit a pastry bag with a large open star tip, or use a ziplock bag with a small piece snipped from the corner. Fill the bag with the egg mixture and pipe it into the egg white halves.

Oreo Cookies and Cream Cookies

2011-11-28T15:27:00.001-06:00

So today was supposed to be the day for the Christmas season to officially begin in the Jones home. Monday after Thanksgiving is our tradition. The tree goes up during the day and then we decorate it together as a family after dinner. I also get the Christmas lights up on the house for their big unveiling once it gets dark.

Unfortunately, my hubby and child #3 are still out of town from Thanksgiving so it is a no-go on the tree tonight. As far as the Christmas lights....I have no gutters to attach them to right now! We are in the midst of a never-ending remodel on the outside of our house. Complete new roof, siding, gutters and trim. It will be great ~~if it ever gets done~~ when it is done, but right now, I am stuck looking like the complete Scrooge of the neighborhood.

So since I can't decorate, I thought I would bake instead. I love trying new recipes for the holidays and these are a great cookie to add to your Christmas cookie repertoire. My 17 year old declared them to be her new favorite cookie. That is quite an endorsement! I think it is impossible to go wrong with a cookie packed with Oreos, white and semisweet chocolate.

Oreo Cookies and Cream Cookies
makes about 3 1/2 dozen cookies
recipe adapted from The Girl Who Ate Everything

1 C room temperature butter
3/4 C brown sugar
1/4 C sugar
4.2 ounce package instant Oreo pudding mix
2 eggs
1 tsp vanilla
1/4 tsp salt
2 1/4 C flour
1 tsp baking soda
2 C semi sweet chocolate chips
1 C white chocolate chips
5 Oreos, chopped small

1. Preheat oven to 350 degrees. In your electric mixer, cream together the butter and both sugars until light and fluffy. Beat in the dry pudding mix until completely mixed in. Add the eggs, one at a time and beat until combined. Scrape down the sides of your bowl. Add the vanilla and mix again.
2. Add the salt, flour and baking soda and mix until completely incorporated. Add the chips and pieces of Oreos and mix just until combined. Don't pulverize the Oreo pieces. Using a 1 1/2" cookie scoop, place level scoops of dough on your ungreased cookie sheet and bake for 9-10 minutes until just set. Don't over bake! They will look pale in color. Allow the cookies to cool on the hot cookie sheet for 5 minutes before removing them to a cooling rack.

Tangerine Cranberry Muffins

2011-11-22T14:29:00.001-06:00

We absolutely adore surprising our children. Especially the teenagers. We are the best at taking something amazing and ~~lying about it~~ fudging the details to make it seem like something lousy.

For example, we had our teenagers convinced that last week, our family needed to drive down to Galveston, TX to help out a friend who "needed our help moving into her older home and work on some major renovations before the house was clean enough to live in." Doesn't that sound just like something teenagers would love to go and do? We are so mean :)

Instead of a week of dirty, menial work, our family spent a gorgeous week on the inaugural cruise of the brand new Carnival ship out of Galveston. SURPRISE!

So this Thanksgiving, I am thankful that the Lord has blessed me with 6 beautiful children and an amazing husband. We have more fun together than I think we really should. I am thankful that the Lord has blessed us so abundantly with memories that my children will be sharing with their own children and grandchildren.

To make our Thanksgiving breakfast extra special, I have made these outstanding muffins. These are a tradition in our home at the holidays and I was shocked to see that I had never posted the recipe in all the previous years.

How can you not feel in the holiday spirit looking at these gorgeous, fresh cranberries dotted throughout the muffin?

I know it sounds anal, but the mixing process for these muffins really is important so don't just dump it all in the mixer. Take a few extra seconds to do it right and you will love the results!

Tangerine Cranberry Muffins
makes 12 large muffins
(recipe adapted from The Best Recipe)

3 C flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tb butter, room temperature
1 C minus 1 Tb sugar
1 Tb finely grated tangerine zest (I also make these with orange zest if I don't have tangerines, but use less zest, about 2 tsp)
2 eggs, room temperature
1 1/2 C plain yogurt
1 C finely chopped fresh cranberries

1. Preheat oven to 375 degrees. Lightly grease the rims of your muffin tins and then line them with a paper liner. If you don't grease the edges, the muffins will stick to your pan as they rise. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2. In your electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl about half way through. Add the eggs, one at a time, and scrape down the bowl after each egg is added.
3. Add half of the flour mixture and mix in, then mix in a third of the yogurt. Mix in half of remaining flour then half of the remaining yogurt. Repeat one more time with remaining flour mixture and yogurt. Do not over-mix! Add the cranberries and fold them in by hand with a rubber spatula.
4. Divide the batter evenly between your 12 muffins. The batter will be piled above the top of your liners, but that is how it is supposed to be. Bake for 25-30 minutes and golden brown. Remove from the pan to cool.

Spiced Carrot Muffins

2011-11-16T01:59:00.000-06:00

People are always shocked when I tell them what I do M-F mornings at 6:30 am. Their mouths hang open slightly to discover I voluntarily teach a religious education class to 10 high school students in my area. They are completely dumbfounded that there are 10 high school kids who would choose to do that instead of sleep. That should be testament enough to why I love teaching these amazing young men and women. They are truly a blessing to my life.

I wouldn't give up this opportunity for anything, but it does cause me a bit of a struggle at home each morning. Since my sweet hubby travels most weeks and my oldest two attend my class, the rest of the kids are left to fend for themselves. They do a great job, but I know they miss me being home to help them get ready for school, and they are especially tired of having cereal every morning for breakfast.

To help them break the cereal trend, I have started making batches of muffins and freezing them. Now, instead of a boring bowl of rice crispies, they grab a muffin and some homemade yogurt instead. It is much easier on the budget, not to mention healthier! They really liked these muffins and they are perfect for the fall flavors.

I like to keep muffins in my freezer that are individually stored in a sandwich sized ziplock bag. To freeze them, place them on a cookie sheet in your freezer. When they are completely frozen, place them in a sandwich size bag, remove all the air you can, then return to the freezer.

Spiced Carrot Muffins
adapted from Everyday Food, Jan 2004
(makes 12 muffins)
1 3/4 C flour
1/2 C sugar
2 tsp pumpkin pie spice
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 C plain yogurt
4 Tb melted butter
1 egg
2 T milk
2 C shredded carrots, about 3 medium

1. Preheat your oven to 375 degrees and line your muffin tin with paper liners.
2. In a medium bowl, combine all the dry ingredients and whisk together well. In a small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a well in the center of your dry ingredients and pour in the wet. Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated. Do not over mix.
3. Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.

Salted Chocolate Toffee Shortbread Bars

2011-11-09T17:21:00.000-06:00

It is a sad, sad day in the Jones household. We no longer have a baby to hold, snuggle and rock to sleep. She is a full blown 2 year old who continually reminds us that she is a "big girl" and "no baby!"

Can you believe it has been two years since Micah was born??? It just isn't fair. In fact, when the day comes for me to stand before my Heavenly Father, I will definitely bring up the unfair balance between the baby years and the teenage years.

(....please don't look too closely at my store-bought cake.....I had just flown in from Dallas and didn't have time to bake one. Sacrilegious coming from me, I know)

Now that my "big girl" is so big, she loves to help me in the kitchen. Today in fact, she opened the freezer, took out a popsicle and opened the package all by herself. She was quite proud of herself. I was shocked!

After she finished her popsicle, she climbed up on the counter and helped me with these bars. They are so good and easy enough for a 2-year old to help. In fact, if you are searching for an impressive, yet easy cookie to bake for Christmas, this is the one! Once I added the sprinkle of coarse salt, the perfection was complete.

Salted Chocolate Toffee Shortbread Bars
adapted from Baking: From My Home to Yours
(makes 24 bars)

For the shortbread:
1 C butter, room temperature
1/2 C brown sugar
1/4 C sugar
1 tsp vanilla
1 1/2 C flour
1/2 tsp salt
1/4 tsp ground cinnamon
3 ounces semisweet chocolate, finely chopped

For the topping:
6 ounces semisweet chocolate chips
1 1/2 C toffee bits
3/4 tsp coarse kosher salt (not part of the original recipe, but completes the flavor!)

1. Preheat the oven to 375 degrees. Line a 9 x 13 inch pan with aluminum foil and spray lightly with non-stick spray.
2. In your electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of your bowl, add the vanilla and mix again. Add the flour, salt, and cinnamon. Mix just until the flour is incorporated. Remove the bowl from the mixer and with a rubber spatula, mix in the 3 ounces of finely chopped chocolate.
3. Transfer the dough to the baking dish and evenly press it down across the bottom. Bake for 18-20 minutes until the shortbread is bubbling. Remove from the oven and sprinkle on the chocolate chips. Allow to sit for 5 minutes until the chocolate melts then spread it evenly across the cookies. Sprinkle evenly over the top of the bars both the toffee pieces and the salt. Use your hand to gently press the toffee into the chocolate.
4. Allow to cool, then place the pan in your fridge to turn the chocolate hard. To cut, remove the foil from the pan, the peel away the foil from the bars. Use a sharp knife to cut into pieces.

200th post!! Here are my favorites....

2011-11-04T16:24:00.000-05:00

I can't believe I have posted 200 recipes! Crazy...but so fun!

Hard to pick my favorites, but after much debate, here are my favorites, plus a quick reason why I love them more than the others. (Just don't tell the other 170 recipes.....they would be crushed)

So in no particular order, my favorite 30 so far. The picture above shows them in order starting at the top left corner.

Brownie Crunch Ice Cream Cake
I could eat the whole pan without a single struggle. So simple to make.
Chocolate Caramel Pretzel Stuffed Crispy Treats
It is like taking all of my favorite flavors into one ooey, gooey treat.
Overnight Cinnamon Rolls
They take some time, but the best cinnamon rolls I have ever made.
Salted Caramel Pretzel Popcorn Bars
I adore caramel corn and these are a fun bar version.
Hard Boiled Egg Chocolate Chip Cookies
Sounds disgusting, but they are HANDS DOWN the best chocolate chip cookies....EVER!
Oatmeal Dinner Rolls
Dense, moist and chewy. Slather on the butter and complete heaven.
Marshmallow Fondant
While I would take buttercream frosting any day over fondant, this has been so fun to learn to use and tastes so much better than regular fondant. It has opened a whole new world to me when it comes to cake decorating.
Salted Toffee Graham Squares
Another great salty/sweet combo.
Island Pork Tenderloin with Black Beans and Mango Salsa
I use this a lot of entertain and people always tell me how scared they were to try it, then couldn't stop eating it.
Molten Chocolate Cakes
Just add a large scoop of vanilla ice cream and just die!
Snickerdoodle Blondies
A much easier way to make snickerdoodles instead of rolling them all out one at a time.
Update Peanut Butter Bars
The most frequently made cookie recipe in my house.
Buttermilk Syrup
If you are going to do syrup, might as well do it right!
Homemade Laundry Detergent
While I can't tell you how this tastes (ewww), it has been a lifesaver for my grocery budget.
Hoagie Rolls
Crusty and chewy on the outside while tender on the inside. So worth every minute they take to make.
Oatmeal Cake
One more I could eat the whole pan without a single hesitation. Again, sounds weird, but OUTSTANDING!
Praline Sweet Potatoes
Thanksgiving staple in our home. Get rid of those lousy marshmallow covered ones you make!
Lemon Coffee Cake
A nice switch from a classic coffee cake and has a great, moist lemon flavor.
Cheese Ball
Why do I only make this twice a year? I could eat this with a spoon!
Zucchini Pineapple Carrot Muffins
When you have a ton of zucchini from your garden, make batches of these for your freezer. So much better than plain old zucchini bread!
Root Beer Float Cake
The root beer enhances this chocolate cake and makes it so dense and moist.
Saltine Toffee Candy
Another salty/sweet treat that is so easy and with ingredients I always have in the cupboard.
Low Carb Pancakes and Waffles
My salvation for the past few months as I try to lose those last few pounds after baby #6.
Bagels
I won't lie. These take time, but you will never buy store bought bagels again. Honest.
Thick and Chewy Double Chocolate Mint Cookies
Chocolate/mint are #2 when it comes to flavor combos, right after salty/sweet. This cookie is dense and moist.
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
The cake is the perfect texture and perfectly topped with this frosting. I wouldn't dream of changing this combination.
Chocolate Zucchini Cupcakes
Don't want cupcakes, just bake it in a pan instead. Want to feel better about eating them? Call them mufins :)
Chicken, Avocado and Bacon Pasta Salad
Love the creamy avocado in this salad that mixes with the chicken and bacon. Perfection!
Cookies and Cream Crispy Treats
Oreos are my favorite cookie. Rice crispy treats are #2. This combines the best of both worlds.
Raspberry Peach Scones
I love these scones so much. If you don't like the fruit flavor, just change what you like. Plain, chocolate chip, raisin, apple....whatever!

Puppy Chow or Muddy Buddies

2011-10-25T14:10:00.003-05:00

Today, I had the pleasure of taking my 4 year old son to the grocery store with me. Honestly, it really was a pleasure. He is finally to the age where he knows how to behave and can actually choose to do so. What a concept....

I think he needs to share that skill with his teenage brother and sister. Just saying.

While we were shopping, this cutie was telling me what he wants for Christmas. He only listed one thing, which is surprising since his older siblings have taught him better.

For about two seconds, I was rejoicing in such a simple list and how great it would be to get him the only thing he wants. Then he told me what it was....

A jet pack. Thanks a lot stupid Special Agent Oso. Now my baby boy won't be happy at Christmas unless he is flying around the world strapped to a jet fueled backpack.

After explaining to him that a jet pack would not be safe or possible, he was completely crushed. Tears pooling in the eyes and everything. My heart broke.

A few aisles later, he pulled a tiny package of Chex Muddy Buddies off the shelf and asked if we could buy them. There was no way I was telling him no after crushing his little 4 year old world in the dairy department. I told him I would love to buy them for him, or I would make him a big huge ice cream bucket full of Muddy Buddies when we got home.

He's not stupid. He chose the later.

Chex Muddy Buddies or Puppy Chow
makes about 8 cups

8 C of Corn, Rice or Wheat Chex cereal (or a combination of all 3)
1 C semisweet chocolate chips
1/2 C smooth peanut butter
1/2 C butter
1 tsp vanilla
1 1/2 C powdered sugar

1. In a large bowl, place your cereal. In a medium microwave safe bowl, heat the chocolate chips, peanut butter and butter on high for 1 minute. Stir for a minute until all the chocolate chips melt. If needed, microwave for another 20 seconds. Add the vanilla and mix in completely.
2. Pour chocolate mixture over your cereal and gently fold until the cereal is completely covered.
3. In a gallon size ziplock bag or old ice cream bucket, put about a third of the powdered sugar on the bottom. Pour in half the cereal, then more sugar, then the rest of the cereal topped with the last amount of powdered sugar. Gently shake and rotate the container until the cereal is completely covered in powdered sugar, about 2 minutes. If needed, add a bit more powdered sugar and continue to shake until covered.

Triple Layer Peanut Butter Crunch Brownies

2011-10-19T07:00:00.000-05:00

I guess this was my week of triple layer baking. First I made these killer triple layered brownies. So simple.

Then this weekend I made this triple decker wedding cake. Not quite so simple....

The top tier was white chocolate with raspberry filling, the middle was Mexican chocolate with chocolate filling, and the bottom was poppyseed citron with lemon curd filling. I honestly strained my back carrying this beast into the church. I should have weighed it before delivery :)

Back to the brownies .... they are outrageous! I made them with my favorite from-scratch brownie recipe, but don't hesitate to cheat with your favorite boxed brownie. Be sure you cut them small because they are quite decadent, but our church youth group of 15 polished off the whole pan in one evening :)

Triple Layer Peanut Butter Crunch Brownies

recipe adapted from Brown Eyed Baker

1 batch of brownies in a 9x13 pan (you can use boxed or I recommend my Classic Brownie recipe)

1 C chopped Reese's peanut butter cups

1/2 C chopped salted peanuts

1 1/2 C milk chocolate chips

1 1/2 C peanut butter

1/2 Tb butter

2 C Rice Crispies cereal

1. Prepare the brownies according the the directions for whatever brownies you choose to make. About 5 minutes before they are done cooking, sprinkle the top with the chopped peanuts and peanut butter cups. Finish baking the brownies for the remaining 5 minutes then remove from the oven.

2. Melt in a large glass bowl the milk chocolate chips, peanut butter and butter. Microwave on high for 45 seconds and stir well. Microwave another 30 seconds and stir well. The heat of the mixture should finish melting the remaining chocolate. Stir in the rice crispies then pour the mixture over the top of your brownies. Spread to cover evenly. Allow to cool, then refrigerate for at least 2 hours to let the topping firm up. When cutting, wipe your knife after every pass to help make clean cuts.

Fat Free Greek Yogurt

2011-10-12T10:29:00.001-05:00

Last week, one of my teenagers firmly and dramatically bellowed that they "work harder than any other person in this family!!!" Aaaahhh....to be so stupid.

These types of mothering experiences are those that make me go hmmmm. (Cue CC Music Factory).

Do they really believe that? Are they that wrapped up in themselves that they honestly don't see the unending slavery we go through on their behalf?

I know they will learn for themselves how eternally ~~frustrating~~ rewarding this all is when they become parents themselves. But by then, I will be too senile to enjoy their misery.

Make this yogurt. Make it now! You will never go back to buying it. It is sweeter and not as tart. Not to mention, it is loads cheaper to make yourself. I love the texture just as it is, but if you like it thicker, just strain it for a few hours in some cheesecloth or coffee filter to allow some of the whey to drain.

There are so many variations of this recipe out there, but after much research, this is my own take on quite a few different recipes. If you don't want to use your crock pot, you can complete this on top of your stove, but be sure you don't scorch your milk when bringing it to 180 degrees. I like the crock pot method because I can dump it in and walk away.

You can certainly make this with higher fat milk as well, but I needed fat free. Also, be creative with what you mix in with your yogurt. My kids favorite is my homemade raspberry jam but you can easily recreate your favorite store bought flavors at home. In fact, I usually just add a bit of my favorite Crystal Light powder. Great fruit flavor with no added sugar.

Some people have struggled with making yogurt at home, but it is EASY! Newbies can sometimes make one of these mistakes:

You added the live yogurt when the milk was too hot and killed it
You used ultra pasteurized milk which won't work
Your live yogurt wasn't really "live". Be sure the label mentions active live yogurt!
You didn't keep it warm enough during the overnight period. Some people like to wrap it with an electric heating pad just to be sure :)

Fat Free Greek Yogurt
makes about 9 C
1/2 gallon (8 C) skim milk
1 C nonfat powdered milk
1 C store bought plain nonfat greek yogurt (or once you have made this recipe, just use 1 C of the stuff you made!)

1. Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees.
2. Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add. It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
3. Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt until smooth. Add this mixture into the warm milk in the crock and whisk until completely mixed. Promptly cover your crock and wrap your crock pot with a thick blanket or two. Your desire is to keep this mixture warm for as long as possible. Allow it to sit 8 - 12 hours.
4. You can now either eat your yogurt as is or strain it in some cheesecloth or coffee filter to remove some of the excess whey. That will result in a thicker yogurt. I carefully transfer it to a rubbermaid container without mixing it. As it sits, the excess whey will rise to the sides which you can then remove with a spoon. Each time I get some yogurt out, I remove any whey that has pooled.
5. Add your favorite toppings: jelly or jam, honey, nuts, granola, fresh fruit (whole or pureed), maple syrup or other sweetener.

Homemade Dishwasher Rinse Agent & Carpet Spot Cleaner

2011-10-06T13:23:00.001-05:00

I don't know if it is because of the horrendous economic conditions we are all in, or because more people are interested in earth-friendly cleaners, but my posts for Homemade Laundry Detergent and Homemade Shout have skyrocketed the past couple weeks. They are both my top viewed "recipes" for the month of September.

I'm starting to wonder if I should be offended or not? I want you tuning in because of my amazing creations from the kitchen, or my sharp witty writing. It begs the question of should I really be doing this? This is a cooking and baking blog right?

Oh well. What my readers want, I will provide. Here's a couple more of my favorite household "recipes" for you. Next week though....only something baked in the oven or fried up on the stove!

My discovery of Homemade Dishwasher Rinse Agent came a few months ago when I paid $4.00 for a bottle at the store. I did some research and found the suggestion to use pure white vinegar in the dispenser of the dishwasher. I was quite skeptical. No way was it going to do as good as my Jet-Dry....and I was terrified all my dishes would reek of vinegar!

Well, I gave it a try a few weeks ago and I am 100% amazed. My dishes are so shiny and spot free, and of course, absolutely no vinegar smell can even be detected. You HAVE to try this. It will cost you only a few pennies compared to the $4 and I believe it works even better!

My beautiful 100+ year old house is hardwood floors throughout and as a result, I am quite lenient with my kids as far as food/drinks in other rooms of the house. Unfortunately, I tend to forget that all of those rooms have area rugs in them which get nasty, crusty stains on them A LOT.

Again, I was tired of spending a lot of money on carpet spot cleaner that only did a so-so job, so I did some research and discovered this recipe. Again, another HUGE "love it" from me. In fact, by the time I have let the solution sit for 5-10 minutes after spraying it, I have a hard time seeing where I need to scrub. I have to feel the rug for the wet spots.

To make, mix together 2 C warm water with 1 Tb of baking soda and 4 T vinegar. I pour it into my old "store bought" bottle so it is already labeled and you are good to go! I generously spray the spot, let it sit for about 5-10 minutes then use a rag to dab and scrub it out. If your stain is a grease stain, you will need to separately use a tiny amount of dishwashing soap to get up the grease.

Truffles

2011-09-26T11:35:00.000-05:00

Just be brave and admit it like I did. Many of you are on a diet right along side of me. How do I know? The stats for my Low Carb Pancakes and Waffles were HUGE ever since I posted the recipe last week. I thought such a health conscious recipe would cause you to revolt. Never in a million years did I think it would shoot to the top viewed recipe for the month.

Reminds me of the huge response my Homemade Laundry Detergent got last year. It is still one of the top viewed recipes of all time.

I made these diet-killing, rich chocolate balls of heaven a few weeks ago when I had left-over chocolate ganache from my Chocolate Ganache Cupcakes. I would never let such a treasure go to waste, so this was the result. If you don't have any "left-over" ganache, here is the recipe from the beginning. Have fun with whatever you roll them in and be creative! I went with the ~~boring~~ classic topping of cocoa powder.

Truffles
1/2 C heavy cream
8 ounces of your favorite chocolate, chopped fine
1/2 tsp instant decaffeinated coffee granules (optional)
Cocoa powder, powdered sugar, toasted coconut or toasted nuts, toffee pieces, sprinkles

1. Heat the cream, chocolate chips and coffee granules in the top of a double boiler over simmering water until smooth. Place in the refrigerator until firm.
2. Using a small cookie scoop, scoop out individual portions and place on wax paper. Once it is all portioned out, roll the truffle in the palm of your hand to smooth and round. The heat of your hand will begin to melt the chocolate, but that is OK. Drop your rounded truffle into your desired topping and roll it around until completely covered.

Low Carb Pancakes and Waffles

2011-09-20T14:02:00.002-05:00

My goodness!! I mentioned my low carb pancakes in jest last week, but received many emails asking for the recipe and details about my diet. Those who were hoping to know what I did with that leftover chocolate ganache will have to come back next week....sorry!

I began this diet 20 weeks ago and have lost 40 pounds. As I mentioned in a previous post, after having baby #6, my normal, gradual weight loss never kicked it....probably because I will be kissing the grand old age of 40 here in a few months. I reached my breaking point this spring after gaining more weight and was at the same weight as when I was 9 months pregnant. I was done! I 100% committed to this lifestyle and have never looked back. I even convinced my hubby to join me and he has lost 45 pounds. While I am thrilled for him, it is so unfair that he has lost more than me. He started 3 weeks after I did and has cheated along the way!!! Stupid male metabolism....

So what lifestyle have we adopted??? We are proud, card-carrying members of the Dukan Diet. Extreme, yes. Difficult, yes. Results, yes! As a bonus side effect for me though (and just as exciting as the weight loss), the pancreatitis I have suffered through over the past 5 years has completely turned around on this diet.

These pancakes are my salvation right now. I eat them almost every morning...honest! They were created in a scramble one morning. I had been using a similar pancake recipe with low fat ricotta cheese, but I was out. All I had was low fat cream cheese, so I gave it a try. AMAZING!!!! Dukan requires us to eat 2 Tb of oat bran everyday, so we began adding that to the original recipe and viola! A low carb pancake that is awfully darn outstanding....but please remember I am also a bit carb deprived at the moment so anything that resembles a real carb is complete heaven for me :)

Low Carb Pancakes and Waffles
(makes 4 pancakes)
1/4 C low fat cream cheese
2 eggs
2 Tb oat bran (you can leave this out if you need pure protein)
1/4 tsp vanilla
1/4 tsp cinnamon
3/4 tsp baking powder
1 Tb or less of sweetener (I use Truvia)

1. Heat your griddle over medium heat, or preheat your waffle iron. In a small glass bowl, microwave your cream cheese until soft, about 20-30 seconds. Beat with a fork. Add eggs, one at a time, beating until completely mixed in. Add your remaining ingredients and mix them in with your fork. Pour your batter onto your griddle or waffle iron and cook as you would normal pancakes!
*For freezer, allow the pancakes to cool then spread them in a single layer on a cookie sheet. Freeze until hard, then seal them in a freezer bag. To thaw, just stick them in the toaster!

Chocolate Ganache Cupcakes

2011-09-12T17:07:00.000-05:00

Can you tell that I am on a diet??? The last 6 recipes I have posted are all foods I am dying to stuff into my mouth just like the guy from Man vs Food on the Travel Channel. Then again, I would prefer not to share the same body shape as him, so I will continue faithful to my diet.

I was tempted to post my recipe for low-carb waffles this week, but I was afraid my loyal readers would boycott my blog. Why should you all suffer as a result of my temporary ban on sugar and flour?

This is a great and easy cupcake. The ganache is completely heavenly (according to all those at the church potluck who ate them). It makes quite a bit of ganache, so if you decide to double the recipe for the cupcakes, I am sure the single batch of ganache will be plenty. What did I do with my leftover ganache.....tune in next week to see what amazing treats you can make with your leftovers :)

Chocolate Ganache Cupcakes

makes 14 cupcakes
adapted from Ina Garten

For the Cupcakes:
1 stick butter, at room temperature
1 C sugar
4 large eggs, at room temperature
16 fluid ounce can of Hershey's chocolate syrup
1 Tb vanilla
1 C flour
1 tsp instant decaffeinated coffee granules

For the Ganache:
1/2 C heavy cream
8 ounces semisweet chocolate chips
1/2 tsp instant decaffeinated coffee granules

1. Preheat the oven to 325 degrees and line your muffin pans with 14 liners.
2. Cream the butter and sugar in your mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each egg is mixed in. Add the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat or the cupcakes will be tough.
3. Scoop the batter into the muffin liners all the way to the top because they don't rise much. Bake for 30 minutes, or just until the middle is set. Do not overbake! Allow the cupcakes to cool completely.
4. For the ganaches, heat the cream, chocolate chips and coffee granules in the top of a double boiler over simmering water until smooth. Dip each cupcake into the ganache and swirl. Do not refrigerate or the ganache will become too firm.

Chocolate Caramel Pretzel Stuffed Crispy Treats

2011-09-06T12:36:00.002-05:00

I've mentioned before that Jones Child #2 can't stand chocolate. It is a serious illness, I know. As a result, I am always trying to come up with treats just for him. One of his favorites is plain old rice crispy treats so when I made him a pan of them today, I decided to up the "WOW" factor for the other kids.

I mean, what kind of mother would I be if I made my other children suffer due to the picky eating habits of another???

If you have store bought crispy treats on hand, you can use those, but I think the homemade version is better :) When you make the treats, be sure to press them down quite firmly into the pan. These need to be firm and completely cooled or they will fall apart when you cut them.

All you need to do is simply take a treat and cut it in half horizontally. On one side, I spread some melted chocolate chips. I used semisweet, but feel free to use milk chocolate as well. Break up a few pretzels and lay them on top of the chocolate.

On the inside of the other half, spread some melted caramel. I used Kraft Caramel Bits for this, but you can use melted squares or of course, homemade caramel. I just used what I had on hand. Put the top onto the chocolate and enjoy! Just for a bit more WOW factor, I drizzled on more chocolate, caramel and pretzel on top, but it certainly isn't necessary.

Now that I have created my first stuffed crispy treat, my mind is racing with ideas.

Peanut butter, chocolate and Reeses peanut butter cups
Oreos and white chocolate
Chocolate, marshmallow and graham cracker pieces
Chocolate, heath pieces and toasted, salted almonds
Chocolate, butterscotch and toasted coconut

I even thought that these would make a fun idea for a kids party. Have the treats already cut in half and supply them with all kinds of yummy things to stuff in them. Just take them outside to hose them off when they are done :)

Salted Caramel Popcorn Pretzel Bars

2011-08-29T06:55:00.000-05:00

Now that I've got 5 of my 6 kids back in school, my heart turns to the best time of year, fall. I love everything about fall: the colors, the temperatures, the smells and of course, the food. Although, living in Minnesota does leave me feeling a bit gypped because winter is always so anxious to make an appearance. I think fall lasts about 2 days around here.

In hopes of a longer than normal Minnesota fall, here is an early treat to bring in the season. If you love the whole sweet/salty taste combo, then these bars are an absolute must have! My initial plan was to use M&M's but then I saw the candy corn at the store and quickly changed my mind. I think either would work wonderfully....or peanuts, almonds, raisins. Be creative people!
The ingredients couldn't be easier. If you don't feel like making popcorn the old fashioned way, you could use a couple bags of plain microwave popcorn. I would just reduce the salt a bit in the caramel.
Once you make a real caramel from burnt sugar and heavy cream, you will never go back to anything else. Such amazing flavor. The addition of marshmallows is a nice twist and makes the bars extra chewy and sticky :) The sprinkle of kosher salt on top is also a must. Don't think this important step isn't necessary. It truly balances out that decadent caramel. Trust me on this one.
If you didn't love me before, this recipe will put me in your dreams for weeks to come....

Salted Caramel Popcorn Pretzel Bars

adapted from Everyday Food

12 C plain popped popcorn

4 C coarsely chopped small salted pretzels

Your favorite mix in (candy corn, M&M's, peanuts, almonds, raisins)

2 C sugar

1/2 C water

1 tsp kosher salt, plus more for sprinkling

2/3 C heavy cream

2 C miniature marshmallows

1. Spray a 9x13 pan with nonstick spray. (Next time I will use a jelly roll pan because they are really thick in a 9x13) In a large bowl, mix together the popcorn and pretzels.

2. In a medium saucepan, bring the sugar, water and 1 tsp of kosher salt to a boil over medium high heat. Do not stir the mixture at all!!! Allow the boiling action do the work for you! Allow it to boil until the caramel turn amber in color, about 10-12 minutes. Remove from the heat and pour in the cream. The mixture will sputter so be careful. Swirl in the cream and add the marshmallows. Stir with a rubber spatula until melted and combined.

3. Pour caramel over the popcorn and stir all together. Add your desired mix-ins, then stir again. Transfer to your dish and with wet hands, press the mixture into your pan. Sprinkle with a generous dose of kosher salt. Let cool completely before cutting into bars.

Peach Crumb Bars

2011-08-22T13:42:00.006-05:00

First day of school today. It's amazing to watch the six different reactions to this important day. Such a testament to how different each child is and their stage of life:

#1 - My junior is doing half day at the high school and half day at the college. She has taken on quite the challenge. I think overwhelmed would be the adjective for her this morning.

#2 - My freshman is definitely on the intimidated side this morning. We had quite the stress trying to remind him of how to get to his locker. I can well remember that first day of high school and how insignificant I felt!

#3 - The only word for my sixth grader this morning would be unimpressed. Love that age because not much fazes them and they just go with the flow. I am savoring this stage with him because right around the corner is the teenage drama.

#4 - Of course, my second grader is completely intoxicated with the whole school setting. She can't get enough of every aspect of it and could barely go to sleep last night.

#5 - My preschooler is completely impatient. His school doesn't start for another two days and it will seriously be the longest two days of my life! I haven't quite broken it to him yet that he doesn't get to go every day like his older siblings. Wish me luck.

#6 - As for the one year old, she is completely confused. Why in the world did we wake her so early this morning? Where are all those great playmates? Why is it so quiet around here all of a sudden?

To reward what is always such a long first day, I made these outstanding treats to greet them as they walk in the door. As the school year drags on, I am often guilty of having "nothing good to eat" for an after school snack, but I like to pull out all the stops for the first day :)

These bars are phenomenal! Hurry and run out for some fresh peaches....now! Summer is almost over and the peaches will be gone. I'm already planning on coming up with a nice fall version with apples. I actually made a half recipe in a 11x7 pan and they cooked for the same amount of time.

Peach Crumb Bars

(makes a 9 x 13 pan, about 24 bars: half recipe can go in a 11 x 7 pan)

from Brown Eyed Baker

For the Crust:

3 C flour

1 C sugar

1 tsp baking powder

1/4 tsp salt

1 C butter, cold and cubed

1 egg, beaten

For the Filling:

5 C peeled and diced peaches (about 6 peaches)

2 Tb fresh lemon juice

1/2 C flour

1 C sugar

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1. Preheat the oven to 375 degrees and grease a 9 x 13 inch baking pan.

2. For the dough: In a large bowl (or your food processor), mix together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter until the butter is the size of small peas. Add the egg and continue to cut in the dough. The dough will be crumbly. Pour half of the dough into the pan and press down until firm. Refrigerate pan and remaining dough while you make the filling.

3. For the filling: Place the diced peaches in a large bowl and add the remaining ingredients. Mix until the dry ingredients are evenly coated on the peaches. Spread this mixture evenly over the crust. Crumble the remaining dough over the peach layer.

4. Bake for 45 minutes (same cooking time for a half recipe), until top is slightly browned. Cool completely before slicing into bars.