Home

Thursday, 25 October 2012

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert

Peanut Butter Cup Ice Cream Dessert Recipes :

30 Oreo cookies
3 tbsp butter, melted
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 tsp vanilla
12 Reese's peanut butter cups
1 (17 oz) jar hot fudge
1 (4 oz) box Reese's Pieces

1. Crush 30 oreos in a food processor until they are nothing but crumbs (if needed use a ziploc bag and a rolling pin).  Pour the crumbs into a separate bowl and add the melted butter. Mix the two together with a wooden spoon until the are well combined.  Spray a 9x9 inch pan with cooking spray and press the Oreo mixture into the bottom of the pan. Use a small measuring cup to press it down.  Set aside.

2. In a stand mixer, or large mixing bowl pour the heavy whipping cream. Whip until it forms stiff peaks, about 5 minutes.  Pour the sweetened condensed milk into the whipped cream. Mix until well combined. Add vanilla and stir it in.

3. Chop peanut butter cups into chunks. Toss them into the mixing bowl and gently stir them in with a wooden spoon. You don't want to over mix or they will break up. Pour the creamy mixture over the oreo crust.

4. Take the cap off of your hot fudge jar and heat it in the microwave for 30 seconds, you don't want it really hot, just warm enough so you can drizzle it. Stir well and pour the hot fudge on top of the cream mixture, in long lines.  Run a knife through the fudge and cream to make a marbled pattern.  Drop the Reese's Pieces all over the top of the dessert.

5. Cover with aluminum foil, put in the freezer and let it chill for 12 hours, or until it is frozen through.
Serve and enjoy!

Read more ...

Chocolate Zuchinni Cookies

Chocolate Zuchinni Cookies

Chocolate Zuchinni Cookies

Chocolate Zucchini Cookies Recipes :

1/2 cup butter
1/4 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 cup cocoa powder
3 cups quick oats
1 cup shredded zucchini (about 1 small)

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat liners (or spray with nonstick cooking spray).

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and cocoa. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, oil, and sugars. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.  Add oats and mix on low speed. Continue mixing on low speed and add zucchini. Mix until well combined.

4. Drop by tablespoons onto cookie sheets. Bake 11-14 minutes until center of cookie no longer looks wet. Cool 10 minutes on cookie sheets before removing to cooling racks.  Enjoy!

Read more ...

Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Skewers Recipes :

6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

1.  First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.

2.  In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to
coat with marinade. Seal and refrigerate for 2-4 hours.

3.  Heat grill to medium high heat (making sure to clean off your grill racks).  Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).


4.  Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.  Serve immediately and enjoy!

Read more ...

Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3-4 small boneless skinless chicken breasts
1/4 cup chopped fresh cilantro, optional

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese, sour cream if wanted. Enjoy!

Read more ...

Monday, 22 October 2012

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies


Ginger Crinkle Cookies Recipes :


1/2 cup butter, softened
1 cup light brown sugar, packed
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1/3 cup sugar, for rolling

1.  In the bowl of an electric stand mixer fitted with paddle attachment, beat butter, brown sugar, egg whites and molasses.  In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.

2.  Cover and chill the dough for at least 30 minutes.

3.  Preheat the oven to 375°F. Place the 1/3 cup sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set (don’t overbake or they will lose their chewy texture). Remove the cookies to a wire rack to cool completely.  Enjoy!

Read more ...

Flourless Chocolate Almond Coconut Cookies

Flourless Chocolate Almond Coconut Cookies

Flourless Chocolate Almond Coconut Cookies
Flourless Chocolate Almond Coconut Cookies Recipes :

1 cup unsalted slivered or sliced almonds
1 cup sweetened shredded coconut
1/2 cups + 3 tbsp unsweetened cocoa
3 cups powdered sugar
1/2 tsp kosher salt
4 whole egg whites, at room temperature and whisked together
1 tbsp vanilla extract
3/4 cup mini chocolate chips

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Remove from oven and set aside. Reduce heat to 325ºF.

2. In a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

3. Line 2 large baking sheets with parchment paper or silpat liners (very important--they will stick). Spoon batter by the tablespoon onto the baking sheet. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing. Enjoy!

Read more ...

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust Recipes :

*Note: this makes a small pizza, about 8 inches across.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

1. Rice cauliflower using the food processor's shredder blade. Alternatively, you can grate the
cauliflower with a cheese grater, but the food processor will work much better.  Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Remove and let sit for 5 minutes.

2. To make the pizza, preheat the oven to 450°F. Generously grease a pizza pan or
cookie sheet with olive oil or non-stick cooking spray.  Set aside.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg, stir until
well incorporated. Add oregano, garlic, and garlic salt. Transfer to the cookie sheet, and
shape into a 8-inch circle. Brush the crust with olive oil to help it brown in the oven.

4. Baked for 15 minutes, until the crust is browned and cooked through the
middle.  Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high
heat until the cheese is melted and bubbly. (About 3-4 minutes).  Allow the pizza to cool slightly, then cut into small slices and serve.  Enjoy!

Read more ...