Tuesday, January 11, 2011

Crack Potatoes




Found this right before Thanksgiving & made it for my family dinner. It was gone within minutes & people were even trying to lick the dish! If you like spicy food you can add a little bit of Sweet Baby Ray's Buffalo Sauce to it when you get your serving out. It almost makes it seem like you're eating something from B-Dub's. Either way, this dish is AmAzInG & I am now an addict.

Recipe >> Crack Potatoes @ plainchicken.com

Sunday, January 9, 2011

Sausage & Pepperoni Pizza Puffs





I made these for breakfast yesterday morning, only I used bacon, breakfast sausage and cheddar cheese as substitutes - they were delicious!!

Can't wait to try your original recipe, maybe tonight since I have leftover pizza sauce to use up!

Recipe >> Sausage & Pepperoni Pizza Puffs @ .plainchicken.com

Saturday, January 8, 2011

Cheesecake Lemon Bars




A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!"

Cheesecake Lemon Bars

Ingredients:
  •     1 1/2 cups all-purpose flour
  •     1/2 cup confectioners' sugar
  •     3/4 cup unsalted butter, cut into cubes
  •     4 eggs
  •     1 1/2 cups white sugar
  •     1 tablespoon all-purpose flour
  •     1 tablespoon lemon zest
  •     1/2 cup lemon juice
  •     2 (8 ounce) packages cream cheese, softened
  •     1 cup white sugar
  •     2 eggs, beaten


Instructions:

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.

Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.

Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.

Bake in the preheated oven until the filling is set, about 30 minutes.

Monday, January 3, 2011

Krispy Kreme Doughnuts Copycat





Absolutely delectable, light, crispy, sweet, amazing and addictive.  I followed the recipe exactly and they turned out great. Most of all, they turned out quite pretty! Usually homemade doughnuts look like ugly... but these formed so nicely,, Simple, very light and fluffy :)

Krispy Kreme Doughnuts Copycat

Yield: 24 doughnuts

Ingredients:

Doughnuts:
  • 2 (1/4 ounce) packages yeast
  • 1/4 cup water (105-115)
  • 1 1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • canola oil

Creamy Glaze:
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water

Chocolate frosting:
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water
  • 4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

Instructions:

  1. Dissolve yeast in warm water in 2 1/2 quart bowl.
  2. Add milk, 1/2 cup sugar, salt, eggs, shortening and 2 cups flour.
  3. Beat on low for 30 seconds, scraping bowl constantly.
  4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  5. Stir in remaining flour until smooth.
  6. Cover and let rise until doubled, 50-60 minutes. Dough is ready when indentation remains when touched.
  7. Turn dough onto floured surface; roll around lightly to coat with flour.
  8. Gently roll dough 1/2 inch thick with floured rolling pin.
  9. Cut with floured doughnut cutter.
  10. Cover and let rise until doubled, 30-40 minutes.
  11. Heat vegetable oil in deep fryer to 350 degrees F (175 degrees C).
  12. Slide doughnuts into hot oil with wide spatula.
  13. Turn doughnuts as they rise to the surface.
  14. Fry until golden brown, about 1 minute on each side.
  15. Remove carefully from oil (do not prick surface); drain.
  16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
  17. Dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
  1. Heat 1/3 cup butter until melted. Remove from heat.
  2. Stir in 2 cups powdered sugar and 1 1/2 teaspoons vanilla until smooth.
  3. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting:
  1. Heat 1/3 cup butter and chocolate over low heat until chocolate is melted. Remove from heat.
  2. Stir in 2 cups powdered sugar and 1 1/2 teaspoons vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Sunday, January 2, 2011

Melt In Your Mouth Toffee





Delicious! I gave this out at Christmas and it was very popular!. The most important thing to remember is to NOT STIR WHILE MIXTURE IS BOILING,, The toffe went so quick i had to make another batch seeing as though my hubby didnt run quick enough as the toffe was devoured by my kids and their friends! Great Recipe, Definetly worth trying!

Melt In Your Mouth Toffee

makes 48 servings

Ingredients:
  • 1 pound butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup chopped walnuts
  • 2 cups semisweet chocolate chips

Instructions:
  1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
  2. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Peanut Butter Fudge Cake





Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting

Peanut Butter Fudge Cake

makes 1 - 13 x 9 inch sheet cake

Ingredients:
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions:
  1. Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  2. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
  4. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Deep Dish Caramel Stuffed Chocolate Chip Cookies





It’s deliciously indulgent and the perfect recipe for any party where you really want to bring a dessert that has the “WOW” factor to it!

Deep Dish Caramel Stuffed Chocolate Chip Cookies

Ingredients:
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 cup milk chocolate chips
  • 12 Ghiradelli Caramel squares, unwrapped


Instructions:
  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
  3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.


**Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**




Chocolate Caramel Tarts




Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding..

Chocolate Caramel Tarts

yield: Makes 2 dozen tartlets 

Ingredients:


For the Chocolate Tart Dough:
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/4 cup unsweetened Dutch-process cocoa powder


For the Caramel Filling:
  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 tablespoons creme fraiche
  • 1 pinch of coarse salt


For the Chocolate Ganache Glaze:
  • 1/2 cup heavy cream
  • 3 1/2 ounces extra-bittersweet chocolate, finely chopped


Instructions:

Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.

Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.

Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)

Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.

Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.





The Ultimate Fudgy Homemade Brownies




Today I’ll be sharing my recipe for what I have decided is the ultimate in fudgy brownies. They are seriously good. I adapted the recipe from several sources, taking the best from each recipe and preparation instruction.

This recipe makes a TON of brownies, so you could chose to halve it if you are only looking for a small batch. I almost never opt for a small batch, especially since I’m giving the goods away. I try to never keep what I bake, I’m a total baked goods pusher. For instance I took these brownies to my economics class this week, I hope they were a hit… I’ll need all the help I can get to survive economics.


The Ultimate Fudgy Homemade Brownies

Ingredients:

Brownies:

  • 16 tablespoons salted butter cut into pieces
  • 16 oz semisweet chocolate chips
  • 3 cups granulated sugar
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 6 eggs


Ganache topping (optional:

  • 12 oz semisweet chocolate chips
  • 1 cup butter
  • 1/4 tsp salt
  • 1 1/2 tsp mexican vanilla (or vanilla extract if you cant get mexican vanilla)


Instructions:

Preheat oven to 350.

In a double boiler or with a medium glass mixing bowl over a sauce pan with 1 inch of water, melt together the chocolate and butter. While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt. Add the sugar to the melted chocolate and butter one cup at a time. Add in the 6 eggs one at a time, stirring till completely smooth.

Pour the wet ingredients into the dry ingredients and fold until just barely combined. Pour the batter into a 16x9x2 baking sheet that has been lined with parchment and buttered. Spread in an even layer using a spatula.

Bake for 45-50 mins. Allow to cool for 30 mins in the pan.

Melt together the chocolate chips, butter, vanilla and salt. Pour over the cooled brownies and spread evenly. If you make cool ripples in the ganache topping the brownies will have a nice visual interest once you cut them up.

Cool in the fridge for 2 hours to set the ganache.

Triple Chocolate Cheesecake

I was craving Cheesecake as I often do, and  I was looking at all the cheesecake recipes on Pinterest.  I finally decided to give into my craving, which I have not done since I was pregnant!!  I was debating between the cupcake looking cheesecakes and this recipe, but chocolate usually wins ;-)

It was a fairly easy recipe to follow.  Although the measurments are a little odd for us Canadians.  We don't deal with ounces, all our products are listed in grams. I do have a handy app on my iPhone that does conversions if needed, and its FREE!! 


This is my cake, you can see the crumbly crust, its not quite as pretty as the original, but it was DELICIOUS, and I will definitely make it again!




Triple Chocolate Cheesecake 


Ingredients:

Crust:

  • 9 oz. chocolate wafer cookies ( chocolate animal crackers)
  • 1/4 c. margarine (melted)


Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla


Toppings:

  • 1/2c. heavy whipping cream (divided)
  • 1/2c. white chocolate chips
  • 1/2c. milk chocolate chips



Instructions:

Cheesecake:

  1. Preheat oven to 325 degrees
  2. Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
  3. Beat softened cream cheese with sugar until smooth.
  4. Add eggs one at a time, beating in between each one.
  5. Add remaining cheesecake ingredients, beating until smooth.
  6. Pour into crust and allow to sit at room temp for 30 minutes.
  7. Place on a cookie sheet and bake for 60 minutes,
  8. Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  9. Remove from oven and run knife around edge of pan. Remove edge of pan.
  10. Allow cheesecake to cool to room temperature before adding toppings.


Toppings:

  1. Put 1/4 cup of whipping cream into small saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes.
  2. After 5 minutes, stir until smooth.
  3. Repeat this process in another saucepan with the milk chocolate chips.
  4. Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered.
  5. Chill overnight before serving.





Red Velvet Truffles



This is a really simple recipe. Easy, but a little time consuming. Delicious!

Red Velvet Truffles

Ingredients:

  • ⅓ cup plus 1 tablespoon flour
  • 2 teaspoons unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon white vinegar
  • 3 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 12 oz. almond bark (or white chocolate), for coating


Instructions:

  1. In a cupcake tin, place 4 cupcake liners on the outside edge.
  2. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.
  3. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
  4. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
  5. When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
  6. To make the coating, chop the almond bark into 1″ chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.




Saturday, January 1, 2011

Gluten Free French Bread



This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within,, You can make it from start to finish in about one hour!!

Gluten Free French Bread

Ingredients:

  • 2 cup white rice flour
  • 1 cup tapioca flour
  • 3 tsp xanthan gum
  • 1 1⁄2 tsp salt
  • 2 tsp egg substitute, powder, optional
  • 2 tbsp sugar
  • 1 1⁄2 cup lukewarm water
  • 2 tbsp fast rise yeast
  • 2 tbsp butter
  • 3 egg white, beaten slightly
  • 1 tsp vinegar
  • 1 butter, melted, for brushing, optional


Instructions:

In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.

In a small bowl dissolve the sugar in the water, and add yeast.

Wait until the mixture foams slightly, then blend into the dry ingredients.

Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.

To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.

Slash diagonally every few inches.If desired, brush with melted butter.

Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.

Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

Remove from pan to cool.





Cinnamon Coffee Cake




Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan..

Cinnamon Coffee Cake

makes 1 - 9x13 inch pan

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts


Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
  2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
  3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.




Weight Watchers BLT Pasta Salad





This is a weight watcher recipe, and one of my favorites. I really liked the flavour of the dressing with a hint of mustard,, Calories a great for an afternoon/midday snack! Such a great snack during the day

Weight Watchers BLT Pasta Salad

Servings: 6

Ingredients:
  • 3 2/3 cups cooked large macaroni shells
  • 4 cups Tomatoes, cut up
  • 4 slices bacon, cooked and crumbled
  • 3 cups of thin sliced Lettuce
  • 1 teaspoon sugar
  • 2 teaspoons cider vinegar
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup light sour cream
  • 1 tablespoon Dijon mustard
  • salt and pepper

Instructions:
  1. In a large bowl mix together shell, bacon, tomatoes, and lettuce.
  2. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste.
  3. Pour over shell mixture, stir and chill.