Chocolate cups

When I agreed to bring a dessert to an ugly sweater party, I started browsing through cookbooks to try something new to take. I stumbled across these little morsels. They take a bit of work, but they are simple to make if you have time. It looks fancy, and the filling could be any number of things. In the picture below, I made chocolate orange mousse. I'll probably post that recipe in a couple days.

Chocolate cups
source: Baker's Chocolate Lover's Cookbook

1 bag of milk or semi-sweet chocolate chips
cooking spray
muffin paper liners
patience :)

Melt the chocolate chips in the microwave on high for one minute. Stir it. If it isn't melted, nuke it in 30 second intervals until it is melted. A couple tips- Don't over cook it! Also, if the chocolate gets water on it, it will seize. It becomes lumpy and unusable.

Place the muffin cup liners in the muffin tin. Lightly spray the interior of the liners with cooking spray.
I use a cookie scoop and pour in about 2-3 tablespoons of chocolate.
Use a pastry brush and brush the chocolate up the sides of the muffin liners. Make sure that it is fairly thick and that it covers all areas. The first time around, I actually double coated them with chocolate. The second time, I just used more chocolate the first time through. If you do two layers of chocolate, they will be thicker. With one coat, they can be pretty fragile and break easily.
Place the muffin tin in the fridge so the chocolate can set up. I wait about 20-25 minutes. Once they are done, take one out at a time. Grab a small part of the paper liner and pull it down. Continue to pull the rest of the wrapper off. The cups can break pretty easily here, so be gentle with them! I found that slow and steady is best here.
When you're done, you'll have this:
They're pretty fancy looking! When I made the orange chocolate mousse, I served that in these chocolate cups. When my kids said that they were done, the mousse was in a pile on their plate and the chocolate cup was nowhere to be found. Needless to say, they were bouncing off the walls for a good hour after that. Little stinkers...

Orange Lemon Limeade AKA Citrus Glory

Lemonade is awesome. Orange juice is great. Limeade is phenomenal. Well, what happens when you combine all three? You get what my husband calls "Citrus Glory" or "the sweet nectar of the Gods." This stuff is out of this world. The first time I made it, I couldn't believe how delicious it was. Everyone that tries it says that it is the best lemonade they've ever had. I'm going to have to agree with them! It costs a bit of money because you have to buy five lemons, five limes, and five oranges. However, it makes a gallon, and 6.00 a gallon is about what you'd be spending for good quality lemonade any way. My brother got me the coolest juicer for Christmas, and I used it for this. I'm going to have to upload a picture for you.

Here is the recipe... Brace yourself... I almost didn't post this because I like to be selfish with this recipe. It's so good, but I think every one needs to give this a try.
Orange-Lemon-Limade:
Source: Taste of Home "Grandma's Kitchen"

5 lemons
5 limes
5 oranges
1 1/2 - 2 c sugar
3 quarts of water

Put the water into a large pitcher. Juice the oranges, lemons, and limes. Pour the juice into the pitcher with the water. Add 1 1/2 c sugar. Stir to mix well. Taste it. You can add up to another 1/2 c of sugar if you'd like. I think I used about 1 3/4 c sugar, and it was perfect for me.

That's it! I'm telling you- This is so easy, and you will get so many compliments on it. This is the best for a BBQ, or for that matter, any time you eat- this will pair quite nicely with it. :)

I think my computer died so no new posts until this crummy issue is resolved :(

Shakes

One thing that I love to do is make homemade shakes. They aren't difficult at all. They turn out so delicious, and you'll save tons of money if you're a frequent shake-buyer. I love all the different varieties that you can made at home. I have posted a toffee shake and a chocolate cream pie shake. I used to love getting the chocolate cream pie shake at Sonic, and I decided to try to make one at home many years ago. Sure enough- it was just as good if not better. The toffee shake is not too shabby either.
Toffee shake:
5 large scoops of vanilla ice cream
2 T milk
1 t vanilla
1/4 c toffee plus extra for garnish
whipped cream

Put the five scoops into the blender.
Ask your very anxious-to-help daughter to push the mix button on the blender.
It will be nice and smooth. With only 2 T of milk, it will still be a fairly thick shake. I think it comes out just right with this amount of milk. You may want to adjust it to your liking.
Toss in the 1/4 c of toffee. I used left over toffee from my Christmas baking extravaganza. You can also use a Heath bar or toffee baking pieces.
Mix until the toffee is mixed in well.
Pour it into a clear glass. It just looks cooler that way. Top with whipped cream and extra toffee pieces. A cherry on top is a nice touch as well. I was all out of those.
Chocolate cream pie shake

5 scoops vanilla ice cream
2 T chocolate syrup
2 T malt powder
2 T milk
1 t vanilla
1/4 c graham cracker crumbs
whipped cream

Add the ice cream, malt, milk, chocolate syrup, and vanilla into a blender. Mix until the chocolate is incorporated. Fill the bottom of a glass with graham cracker crumbs. Top with the chocolate malt shake. Top with whipped cream. Sprinkle the remaining crumbs on top. Take that, Sonic!

Pecan Cheese log

What says "the holidays" more than a cheese ball? There's just something about a chunk of cream cheese mixed with other delicious ingredients and shaped into some geometrical shape. I think I'm going to make a CheeseCone next year. :) I found this recipe in the Taste of Home Simple and Delicious magazine from this month, and it is a keeper! I took one over to my parent's house for a Sunday dinner, and it didn't last 10 minutes. It's so simple but delicious. I suppose that's why it was meant to be in the "Simple and Delicious" magazine. The great thing about this recipe is that you can change it up and add your favorite kinds of cheese or other ingredients in it. You could add cheddar, pepper jack, or mozzarella cheese. You can add chopped green onions, chopped olives, or imitation crab meat. The possibilities really are endless.
Pecan Cheese Log
source: Taste of Home's "Simple and Delicious" magazine December/January 2011

1 8 oz package cream cheese, softened
2 c Colby cheese
2 c Monterey jack cheese
1/4 c mayonnaise
1 t garlic powder
1 t onion powder
1/4 t Worcestershire sauce
2 c chopped pecans
Ritz crackers

Combine the first 7 ingredients in a bowl and stir to combine. I kind of made this on a whim, and all I had was cheddar cheese. That's all I used, and it turned out great.
Place the cheese mixture on Saran wrap on the counter
Wrap the Saran wrap around the cheese to form it into a log shape.
Once it is shaped, chop the pecans. You can also used walnuts, almonds, or pistachios if you'd like.
Take the cheese log out of the Saran wrap and roll it in the chopped pecans.
Coat all sides evenly. Place it on a cool serving tray and serve with crackers. Watch it magically disappear!

The Best French Fries with Fry Sauce

There's something about a French Fry. It's crispy, crunchy, but tender on the inside. At least that's how they should be. When I used to buy the frozen fries and bake them or fry them, they were awful! I was never, ever happy with the result. These fries are so amazing. They require some work, but if your spouse is putting together stuff to grill hamburgers, these can be made in the same amount of time. They are so worth it! I made up the fry sauce recipe, but I thought it turned out great.

The Best French Fries:
source: "It's All American Food" by David Rosengarten

5 large russet potatoes
2 T table salt
2 T sugar
2 Q vegetable oil
seasoned salt
pepper

Fry Sauce:
1/4 c ketchup
3 T mayonnaise
1 1/2 t pickle juice
1/2 t garlic powder
1/2 t onion powder
1/4 t seasoned salt

Fill a large stockpot with water. Sprinkle in the 2 T salt and sugar. While it is coming to a boil. prepare the potatoes.

Wash and peel the potatoes. Cut them into rectangular cubes.
Cut them into 3/8 inch strips.
As you are cutting the potatoes, put the ones that were finished in a bath of ice water to keep them from browning.
Once the water is boiling, add the potatoes.
Cook them for 7 minutes. Carefully remove them with a big slotted spoon. They will break easily at this point, so you have to be extra gentle with them. When you take them out, place them on a paper towel-lined cookie sheet.
Let them rest for a few minutes while you prepare the oil. Bring it to 250 degrees. Boil them in batches in 250 degree oil for 2-3 minutes. Carefully remove them and place them on clean, dry paper towels.
Once you're ready to eat, bring the oil up to 350 degrees. Carefully put the fries on the big, metal slotted spoon and lower them into the oil. Fry them in small batches. Cook for three minutes. Remove to yet another dry paper towel-lined baking sheet. Keep the fries warm in a 300 degree oven on a cookie sheet (preferably one without a paper towel, so you don't set your house on fire.)
You can see in the picture below how they look when they come out. I'm telling you- They are the perfect french fry!
Once they are out of the oil, lightly sprinkle them with course salt and freshly ground pepper.

To make the fry sauce, you just combine all ingredients in a bowl and stir it up. Tough, I know.
There you have it. If you crave French Fries, they don't get better than this. I would recommend this recipe with the Banzai Burger, Juicy Lucy, or Lemon-Battered Fish.

Christmas Cookies

When the holidays come around, I go a bit crazy with the baking. I love to have a huge variety on the plates that I take around. This year, I made eight different things. I would just love to blog every last one of them, but that might take me forever! I have decided to do this: If you see one that you want the recipe for, let me know. I will post the actual recipes as they are requested. These are all great recipes. There is definitely something for everyone of this plate, unless you have a Grinch on a diet that won't even eat Christmas cookies. If you know someone under that category, throw a carrot stick on the plate. :) I'll name each cookie under the picture and a brief description. Let me know what you want!

Toffee: This came out crunchy and very buttery. The toffee is made of only butter, sugar, and water! It really is easy to make, even without a candy thermometer. My brother made a different toffee recipe the same day as mine, and I liked that one a little better. I will be posting that when I make it. :)

source: Taste of Home The Cookbook
1 1/2 t plus 1 c butter, divided
1 c semi-sweet chocolate chips
1 c milk chocolate chips
1 c sugar
3 T water
2 c coarsely chopped almonds, divided

Spread 1 1/2 t of butter on a cookie sheet; set aside. Combine the chocolate chips in a bowl and reserve for later.

In a heavy saucepan, add the sugar, water, and remaining butter. Cook over medium heat until a candy thermometer reads 290 degrees. If you don't have a candy thermometer, you can drop a small amount of the mixture in ice cold water. Let it sit in there for a few seconds. When you take it out, it should separate into strands that are hard but not brittle. I cooked mine for about 15 minutes. The color will also start to turn an amber color.

Once it's ready, stir in 1 c of the chopped almonds and pour it onto the prepared cookie sheet. It will spread all by itself. Sprinkle the chocolate chips on top. Let them sit for about 15-20 seconds then spread them with a knife. They will melt from the heat of the toffee. Sprinkle with the remaining almonds. Let it sit for about 1 hour. Break it into pieces.

Chocolate Snowballs and Pecan Meltaways: The Chocolate Snowballs are soft, chewy chocolate cookies that are dusted with powdered sugar. The Pecan Meltaways are crunchy, but the texture is awesome. When you take a bite, they seem to melt away in your mouth!

Pecan Caramels: These are chewy caramels studded with pecans. They are fairly easy to make, but then you get to cut them and individually wrap them in wax paper. That takes some time, but I think they are well worth it!

Peanut Butter Balls: I actually found and made this recipe last year, and it is wonderful. Everyone that tries them, just loves them. The center is peanut butter, powdered sugar, rice krispies, and butter. You roll them into balls and dip them in chocolate. Yum!

source: Taste of Home holiday November 2009

2 c creamy PB
1/2 c butter, softened
3 1/2 c powdered sugar
3 c rice Krispies
4 c semisweet chocolate chips
1/4 c plus 1 t shortening, divided
1/3 white chips

Beat the PB and butter in a mixing bowl. Slowly add the powdered sugar. Add the cereal. Roll into 1 inch balls. Keep in the fridge for about 15 minutes.

Melt the chocolate chips and 1/4 c shortening on high in the microwave until it is melted. Stir until smooth. Dip the balls in chocolate and place on a wax paper-lined plate.

If you'd like to do a white chocolate drizzle, melt the white chocolate and 1 t shortening until smooth and drizzle over the PB balls.

Pointer- I found that dipping the PB balls in the chocolate was a pain in the behind. I put them on a cookie rack and poured the chocolate over them. For the most part, they got covered.

Mom's Sugar Cookies: This is the recipe my mom has used for years. I have made other sugar cookie recipe thinking that I will somehow find a better one, and I have yet to find one with a better texture. These cookies are so soft! The icing is delicious, too. I think it is one of the best sugar cookies I have ever had.

I rest my case.

source: The Mom

Cream together:
2 c shortening
2 c sugar
4 eggs
4 t vanilla

Add the following alternately with the milk:
7 c flour
8 t baking powder
1 t salt
1 t baking powder
1 c milk

Roll out on a floured cloth to about 1/2 inch thickness. Cut with cookie cutters. Bake at 350 for 7-8 minutes.

Icing:
1/4 c butter, 3 c powdered sugar, 1 t almond or vanilla extract, 2-4 T hot water.

Cream the butter and powdered sugar. Add the extract and hot water.

Triple Layer bars: All you need to know about these is that they are delicious. I want to know where this recipe has been all my life. It is so wonderful. The bottom has chocolate, coconut, Nilla wafer crumbs, and butter. The middle is powdered sugar, butter, and vanilla pudding. The top layer is chocolate. I'm telling you- These are scrumdidilyumptious.

source: Taste of Home Holiday November 2010
1/2 c butter, cubed
1/3 c cocoa
1/4 c sugar
1 egg, beaten
2 c crushed Nilla wafers
1 c coconut
1 t vanilla

Filling:
3 T cold milk
3 T instant vanilla pudding
1/2 c butter, softened
2 c powdered sugar

Topping:
4 oz semi-sweet chocolate chips
1 T butter

In a saucepan, combine the butter, cocoa, and sugar. Cook until butter is melted. Put a small amount of that mixture in the the beaten egg. Stir it and add it back in with the mixture in the saucepan. Cook for five minutes, stirring constantly. Stir in wafer crumbs, coconut, and vanilla. Press into an 8x8 pan. Let sit for 15 minutes.

Meanwhile, combine the 3 T milk and 3 T vanilla pudding mix and whisk to combine. Mix for two minutes. While that is sitting, cream the butter and powdered sugar in a mixing bowl. Beat in the pudding. Spread it over the crust. Put it in the fridge for 15 minutes.

Melt the chocolate and butter in the microwave. Let it cool a little bit and spread it over the top of everything. Keep it in the fridge until you're ready to eat it.

As an added trick when you want to slice it, let it sit at room temperature for about 15 minutes. if the chocolate is till too hard, you can dip a sharp knife in hot water before cutting.

Caramel Pecan Shortbread: I think these just might be my new favorite this year. They take some time to put together, but trust me... they are so wonderful. The shortbread cookie is soft and melts in your mouth. The homemade caramel is chewy, and you can never go wrong with chocolate and pecans. My husband came home from work yesterday and said, "Wait a minute... What are these little morsels over here?" He took one bite and I think he actually went up to heaven for a minute.

tasteofhome.com/recipes/caramel-pecan-shortbread

Above is the link to the Taste of Home website with all the instructions for these cookies. They really are wonderful.

Those are my cookies! I hope you see one that you like. I'll be checking for recipe requests often, so you still might have time to make them for Christmas.

Have a wonderful Christmas and New Year!

Meatball Calzone

"Add meatballs to anything, and I'll eat it. Who doesn't like meatballs?" Those would be words of wisdom from my husband. He's right though! Meatballs put a smile on even the pickiest eater's face- unless, of course, you're vegetarian.

I threw this recipe together from my own little mind, although I used a meatball and marinara recipe from "It's All American Food." I also took this to a lady that recently moved in near me, and she seemed to really like it. It's a good recipe to take to a neighbor. It's so easy! Shoot- it's just a great recipe to have.
Meatball Calzone:
source for the marinara and meatball recipe- "It's All American Food" by David Rosengarten

Marinara:
1/4 c olive oil
1/4 c minced garlic (yes, those are accurate measurements)
14 oz diced tomatoes (pureed in food processor)
6 oz tomato paste
1 c water
1 T dried parsley
1/2 t brown sugar
1/2 t salt
1/2 t pepper
1/4 t red pepper flakes, optional

Meatballs:
1 egg
1/3 c milk
1 lb ground beef
1/2 c Parmesan cheese
1 t garlic, minced
1 T parsley
1/4 c olive oil

Calzone:
1 loaf Rhodes dough, thawed
mozzarella cheese
Parmesan cheese
pepperoni
1 egg white
water
sesame seeds

For the marinara:
Saute the garlic in olive oil over medium heat for about 1 minute. Add the remaining ingredients. Bring to a boil and reduce heat. Simmer until everything else is ready. I left mine to simmer for two hours.

For the meatballs:

Preheat the oven to 400.

In a large bowl, add the egg and milk. Stir it up.
Break some white bread into small pieces to measure 1 1/2 c. It is really easy to skip this part and use store bought bread crumbs. However, I think that using the soaked bread crumbs makes the meatballs so moist. I love it.
Add the bread crumbs into the egg/milk mixture.
Let it rest for ten minutes. Now, I'm the queen of soggy-bread-makes-me-gag, but I can muster up the strength to make this. As long as I don't have to touch it, I'm good.
After the ten minutes, use a fork to mash it up to form a paste.
Add the ground beef and remaining ingredients for the meatballs. Mix it well. Form into meatballs. I do a shape somewhere between ping pong balls and golf balls. Place them on a greased cookie sheet and bake them for 25 minutes. Take the out and place them aside to cool. Lower the oven temperature to 350.
While they are baking, take the thawed Rhodes dough and roll it into an oval/rectangle shape. I think mine was about 14 inches by 9 inches- or something like that.
Sprinkle some mozzarella cheese in the middle third of the dough.
Add some pepperoni. If you don't like pepperoni, you can leave these out. I might be concerned, though. Who doesn't like pepperoni? If you'd like, you can also add black olives, red onions, or any other toppings you'd like to go along with this.
Top with the meatballs.
Sprinkle with Parmesan cheese.
Fold on side over the middle. Repeat with the other side. Pinch the ends together and tuck under just to make sure there won't be any cheesiness oozing out the ends while it is baking. Place it on a greased baking sheet that has been sprinkled with cornmeal.
Brush it with a mixture of 1 egg white and 1 T water.
Sprinkle it with sesame seeds.
Bake it for 25 minutes or until it's golden brown on top.
Take it off of the cookie sheet and cut into slices. Serve with warm marinara sauce on the side.
nom-nom-nom.