Hot Cocoa Cookies

It's the holiday season and I have to hang my head and admit that holiday baking has been the furthest thing from my mind.  Being 9 months pregnant probably has something to do with that, but still!  Today I decided that this must change!  I browsed through some recipes and found this one that I thought would be perfect!  It definitely satisfies the chocolate craving I've been having :) I found the recipe over here. 

Ingredients:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Marshmallows
and I used semi-sweet chocolate chips instead of the baking chocolate for the tops of the cookies.


 Directions:

In a medium saucepan, melt together:  butter and 12 oz. chopped semisweet chocolate (bars).  Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:  flour, unsweetened cocoa powder, baking powder and  salt.

Using an electric mixer, beat together:  light brown sugar, eggs,  and vanilla extract.

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Seriously, a cookie shouldn't be allowed to taste this good!
From my kitchen to yours, ENJOY!

 photo credit

Brownie Peppermint Cookies

If you are looking for a festive, yummy, and adorable treat either for your family or to give away, this is a GREAT cookie to make!  My kids helped me make them for others this week and they were super simply and my kids definitely approved of the cookie!  I found the recipe over at Cooking Classy. 

What the recipe called for:

For the Cookie:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

 

Directions: 

 Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

 

Ingredients for the frosting:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

 

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

 

 Looks SUPER yummy and pretty doesn't it?  

From my kitchen to yours, enjoy!

Photo Credit

 

Moms Simple Pumpkin Roll

I faced a fear today!  I tried something I have been too intimidated to try!  Some people face their fear of heights.... that is so not me..... instead, I faced a baking fear :)  I gave my hand a try at a pumpkin roll!  I enjoy these immensely, but always feared trying to make one, thinking it was way to complex to even try!

Even though my pumpkin roll did not turn out picture perfect, it turned out VERY yummy :)  Practice makes perfect, right?

Here's the recipe I used: (you can find it over here)

Pumpkin Batter
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Icing
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
Extra
powdered sugar, sifted, for rolling and for decoration
Directions:

1
Preheat oven to 350 degrees.
2
Beat eggs for 5 minutes to make fluffy.
3
Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
4
Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
5
Bake for 15 minutes.
6
Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
7
Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
8
Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
9
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
10
Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
11
Place seam side down and refridge again.
12
Sprinkle top with extra sifted flour for decoration.


Read more at: http://thanksgiving.food.com/recipe/moms-simple-pumpkin-roll-339887?oc=linkback

From my kitchen to yours, ENJOY!


Photo Credit 

Apple Dump Cake

If you are looking for simple, this would be the recipe for you!  Only 3 ingredients and that's it!  Yay for saving on the budget and for a yummy dish!

What I used:
1 box cake mix (I used strawberry)
I whipped up my own apple pie filling but you can easily use two cans of apple pie filling
1 1/2 sticks butter

Mix up your apple pie filling or just spread your store bought filling into an ungreased 9x13 cake pan.  Pour your dry cake mix on top of the filling.  Top it all off with butter that you have sliced into several pieces.
Bake at 350 for 50 minutes.

See?  I told you it was simple!




Photo courtesy:

From my kitchen to yours, ENJOY!

Creamy Fruit Dessert

It's the summer time around these parts and honestly, it's just plain hot!  Where we live the temps stay in the 100's for the summer months and turning on the oven is not something I take pleasure in!  When I found this recipe I decided to tweak it up a notch to make it my own and let me tell ya, it is SUPER yummy, is pretty good for you, and doesn't involve the oven!  A win-win all around!

What I used:
1 large carton lowfat strawberry flavored yogurt
2 pkgs. (the smaller boxes) fat free/sugar free cheesecake pudding mix
1 large carton of fat free cool whip
11 oz. blueberries
a few banana's sliced up
a few strawberries sliced up

Mix up your pudding first and get that chilled.  Next, mix all the other ingredients together and chill for one hour before serving.

Seriously, it doesn't get much more simple than that!!

From my kitchen to yours, enjoy!!













Photo Credit and original recipe can be found here. 

Soft Pretzels

The first time I tried to make soft pretzels they turned out ginormous!

No kidding!

I've been kind of scared to try them again simply because the last time they seemed to want to eat me instead of the other way around because they were so big!!

However, I found this recipe and thought, "hmmmm if someone else made 'em and pinned it to pinterest it MUST be good, right?"  Well, the truth is YES!  They did turn out (normal size) and super yummy!!  I can take no credit for this recipe but I am thankful someone out there knew how to make these :)  I found the recipe over here: Homemade Pretzels.

What the recipe called for:

1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

3 ounces unsalted butter, melted

2 1/2 teaspoons kosher salt

4 1/2 to 5 cups all-purpose flour

Vegetable oil

3 quarts water

3/4 cup baking soda

1 whole egg, beaten with 1 tablespoon cold water

Coarse sea salt

Directions: 

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. 

Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.

Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. 

Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. 

Roll each piece into a long rope and shape into the lengths or shapes that you want (sticks are easy and tasty).  

Boil the pretzels in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon. 

Place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. 

Brush the tops with the egg wash and season liberally with the salt. 

Place into the oven and bake for 15 to 18 minutes until golden brown.

Add additional toppings immediately after they come out of the oven.

From My kitchen to yours, ENJOY!

Photo credit: Homemade pretzels

Chicken Ranch Roll Ups

Looking for something simple to make for dinner is often on my mind.  I don't mind more time consuming meals at times, but most days I just don't have the time!  I was delighted when I found this meal over here on this website.   Very simple, easy to make, a light meal and full of flavor!  I did change a few things up to make it my own recipe and my family loved it!

What I used:
1 pkg.  crescent rolls (I used the big and flaky kind that came with 8 in the pkg.)
2 chicken breasts shredded and cooked
1 cup shredded mozz. cheese
1 1/2 cups shredded cheddar cheese
8oz. cream cheese brought to room temp.
bread crumbs
1/4 cup ranch dressing
dash of paprika
 1/4 cup melted butter

Pre-heat your oven to 350 degrees.  When your chicken is cooked through, (I cubed my chicken before cooking) toss it in your kitchen aid.  Seriously, it will shred your chicken like nobodies business with the other ingredients :)

Toss in your cheeses, cream cheese, ranch dressing, and paprika.

Next take your crescent rolls and roll them out placing scoop fulls of the chicken mixture  onto the large portion of your crescent roll.  Roll up and then fold in all the sides so none of the innards are showing.   Place on your greased baking sheet.  Repeat until all your rolls are used up and top with brushed on melted butter and breadcrumbs.

Place in the oven and cook for 15-20 min.

Photo credit 

Voila!
From my kitchen to yours, ENJOY!

Chicken Enchilada Tostada

I found this recipe over here  and thought it looked SO yummy!  Not sure if it is just the pregnancy hankerin' for a good Mexican dish or what, but whatever the hankerin' was it was a GREAT choice!  Give it a try and let me know what you think!

Ingredients:

1 lb. boneless, skinless chicken thighs

1 pkg taco seasoning

1 tbsp. brown sugar, packed

1 can chopped green chiles {I used the 8oz. can}

1 can {10 oz.} red enchilada sauce

1 cup frozen corn

1 can refried beans {I used Gebhardt}

tostada shells OR fried corn tortillas (I used flour tortillas)

Toppings {optional} lettuce, chillies, sour cream etc.

Shred your chicken and cook it up.  Also cook your tortilla shells.  I used a little oil in a skillet (enough to cover the bottom and then some).  

Once your chicken is cooked, coat it in taco seasoning and brown sugar. 

Add your chillies (I left those out... to spicey on the preggo belly!) and 1/2 cup of enchilada sauce.  Once heated through add your corn and cook for another 5-10 min.

Meanwhile you can cook the rest of your enchilada sauce with your refried beans via microwave or stove top.  

Once everything is cooked, take your tortilla and place a generous amount of your refried beans on it and spread it around.  Then top with your chicken mixture and continue adding all the toppings you wish!  The end result is SUPER yummy! 

From my kitchen to yours, ENJOY! 

I had to use her picture because it just looked SO much better than mine :) 

Photo Courtesy

Taco Ranch Casserole

So the summer months are once again upon us.  Let the sweltering heat engulf us I suppose!  This is a great recipe for summer because you can make it without the use of your oven!  Yay!  It is full of wonderful flavors and I'm sure the family will enjoy it!  My two year old, who often attempts to be picky, gobbled it right up!

What I used:
mini penne (you can adjust how much you use based on your family size)
1 lb. ground beef
1 can tomato sauce
1 cup cheese
1 Roma tomato, cut up
1/2 cup ranch dressing
1 envelope Taco Seasoning
1/2 cup sour cream
crushed Doritos

Cook your beef up and add the tomato sauce, taco seasoning packet, sour cream, and ranch dressing.  Heat it through.  While that is cooking get your water boiling for your pasta and cook as directed.

Once your pasta is cooked add it to your beef mixture and add cheese. Top with tomatoes and serve over crushed Doritos.  You can finish it off with lettuce and more cheese and tomatoes if you so desire.  The end result is tons of flavor!

From my kitchen to yours, ENJOY!

No-Bake Chocolate Chip Granola Bars

In my venture to provide more healthy meals and snacks I have found a great recipe for homemade granola bars!  I can take no credit for it because I found the recipe here.  This recipe tastes SO wonderful!  I have to admit, I am a sucker for granola bars but spending $3-$4 and up on a box of 8-10 seems a bit of a high price to pay.   So now I'm making these and honestly you can't tell a difference in taste from the homemade ones vs. the store bought....unless the homemade granola bars taste better :)

I'm just going to copy and paste the recipe because other than adding peanut butter to the recipe I followed it closely. 

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.

From My Kitchen to Yours, ENJOY!

Snickerdoodle Muffins

Mmmmmm :)  Doesn't the name just reel you in?  Who doesn't love a snickerdoodle cookie?  When I found out about this recipe I knew I needed to try it!  I pretty much followed the recipe I found here .  So I'm just going to copy and paste it, but please, give this recipe a try!  You won't be sorry you did :)


2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Cherry Chocolate Cookies

This cookie recipe is perfect for Valentines Day!  I made these with our teen guys at church for a bake sale we were prepping for.  Cherry's and chocolate, mmmmm!!!!  The recipe originally came from here.

What the recipe called for:
1 cup unsalted butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies


1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9.  Sprinkle each cookie with a little granulated sugar.
10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
12.  Transfer the cookies to a wire rack to cool completely.

From my kitchen to yours, Enjoy!!

Potato Wrap Ups

While on vacation a few weeks back we were able to have dinner with a very sweet family.  The lady of the house is from Mexico so you can imagine we had some really good Mexican food :)  One of the things we had was these potato wrap up things.  Seemed simple enough to me so I gave them a whirl and they were super yummy..... though not super healthy.  However, you can throw on all kinds of fresh veggies to help make it better for you :)  They are kind of like a taco, just with a different filler.

What I used:
Corn Tortillas (about 10 of them)
4 potatoes (cooked and mashed)
veggie oil
tomatoes, diced
cheese, shredded
lettuce, shredded
sour cream
salsa
(get the idea? You can add whatever!)

Get your oil heated up in a skillet.  You'll want enough oil to cover the bottom and then some.  Take 4 or 5 tortillas at a time and cover them with a paper towel and cook in the microwave for about 30 seconds.  Just enough to nuke them.  Then, place about 2 tbsp of your mashed potatoes inside and roll them up.  

Place them in your hot oil, be careful though because the oil will be very hot and will probably pop some.  I use a handy little thing on top of my skillet, kind of like a splash guard.  It comes in very handy!  It keeps the oil from popping onto me!

Cook for 2-3 minutes on each side.  These babies will be crunchy.  Yum-o!

Once cooked remove from oil and place on paper towel to let the oil drain off a bit.  Serve warm and top with all your favorite ingredients!

From my kitchen to yours, Enjoy!

Individual Taco Cups

If you have had my individual lasagna , this is the same kind of idea.  Super easy to make but looks like you slaved over a hot stove all day.... :)
They are full of flavor, satisfy the Mexican craving, and are simply SO delicious! 

What I used:
12 egg roll wrappers
some cheese sauce
1 lb. ground beef
1 can fat free refried beans
1 envelope taco seasoning
shredded cheddar cheese
sour cream (optional)
salsa (optional)
guacamole (optional)

Pre-heat your oven to 375 degrees.

Brown your beef and add taco seasoning.  Once beef is browned, add beans.  Mix well and cook until heated through. 

Take a large muffin tin and spray with non-stick spray.  Insert your egg roll wrapper and press the sides all around.  It should be sitting nicely in your muffin tin with the edges standing up.  Place a small amount of cheese sauce on the bottom and spread around.  Add meat mixture and salsa.  Top with a small square piece of egg roll wrapper.  Repeat layers once more and top with cheese.

Bake for 10 min. or until heated through and wrappers are brown.  Remove from oven and let cool for 5 min. before serving. 

Voila!  So easy right?

photo credit

From my kitchen to yours, ENJOY!

Chocolate Lust Cake

Whoa.  I don't have to get beyond that one "whoa" that's how great this dessert tastes!  Seriously! Not to mention it was easy peasy!  The recipe I originally found called for a different crust and a pumpkin spice pudding.  Since my hubby doesn't have the taste for nuts and I couldn't find the pumpkin spice pudding, I went with the best thing instead, CHOCOLATE! :)  Every girls best friend :)

What I used:
One graham cracker crust made from scratch.  I used this recipe.
2 pkgs. (3.4 oz) instant chocolate pudding
1 pkg (8oz.) cream cheese
1 1/2 containers cool whip
3 cups cold milk
1 cup powdered sugar

Make your crust and then press it into a baking dish.  I used a square one... can't remember the dimensions off the top of my head though... bake it for 7 min. at 375.
Next take your cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread carefully over the top of the already cooled crust. 
Now, for the chocolate :)  Take your pudding mix and add your 3 cups of milk.  Whip up until smooth and place in fridge for about 5 - 10 min.  You want it to set slightly.  Once pudding is ready pour it over top of the cream cheese mixture and top with the rest of your cool whip.  In my hubby's opinion you can never have to much whipped topping :)  If I had any on hand I would have sprinkled a bit of shaved chocolate on top, but alas, I didn't. 
Keep in fridge until ready to serve. 

Oh man.... this stuff is GOOD!

I didn't snap a picture of mine, but here is what it looks like..... only with chocolate instead of pumpkin :)

photo credit

From my kitchen to yours, ENJOY!

Berries ~n~ Cream Danish

Helllllllo breakfast!  Now, I am totally aware that this is not very nutritional..... can I get some nutrition points for using fresh blueberries?  Well, if you are looking for a breakfast recipe to wow company or just ease that sweet tooth of yours, this would be right up your alley!  SO delicious, I don't think I could ever by a pre-made danish from the store again!  Not to mention it was literally a breeze to make.  Give it a whirl and let me know what you think!

What I used:
1 pkg. crescent rolls
1 cup fresh blueberries
1 pkg (8oz) cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
3 tbsp. flour


For Icing:
1/2 cup powdered sugar
2 tbsp. heavy whipping cream
1/2 tsp. vanilla

First, pre-heat your oven to 375.

Next, take your cream cheese, vanilla, sugar, and flour and mix together.  I just whipped them all together in my kitchen aid. Let that sit for a minute.

Take your crescent rolls and place them on an ungreased cookie sheet.  Lay them out in rectangles, end to end and press the seams together so now holes are present.  Next, take a knife and slit 1/2 - 3/4 inch slices up the sides.  Now, gently spread the cream cheese filling down the center of the dough.  Top with blueberries and begin to alternate dough strips as you wrap your danish up kind of like in a braid.
Bake for 15-20 min.  Wait until cooled down and drizzle icing over top.

I'll let the picture speak for itself :)

photo credit
 
Oh man, I can't wait until morning!  I must try it now! :)

From my kitchen to yours, enjoy!