Happy Halloween 2016!!

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Well Happy Halloween everyone!!! 

Yes I know I have not blogged in FOREVER!! But this girl has been busy, but today
I have a quick easy recipe for Halloween or really anytime. 🙂

I do like a Butterfinger Candy Bar every once in awhile, so when I saw this online, I thought really does it taste like a Butterfinger????

This was one of those million some videos you see of recipes, and I was like 3 ingredients and you have a Butterfinger…well lets give this a try 😛  LOL!!

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Now I made a big batch, I wanted to bring them to the office today for everyone for Halloween. 

So I will give you the original recipe and then tell you what I did for large batch.

So you need – Chocolate discs for melting, Creamy Peanut Butter and a bag of Candy Corn…

Now you know tomorrow you will find a ton of bags of Candy Corn marked down to like 25 cents…LOL
So stock up and you can make this anytime 🙂

Melt Chocolate, spread on to a silpat or parchment paper

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In a microwave safe bowl add peanut butter and candy corn

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Heat in microwave until softened, then mix until smooth
and candy corn has been melted and mixed in

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Once Chocolate layer is firm, layer candy corn mixture over top

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Spread mixture over chocolate to the edge

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Melt more chocolate

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Spread it over top all the way over the edge

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Like this, now let it set up, I let mine set on the counter

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Now Cut and there you have your bars, 
you also can free form bar shapes and then dip
the whole bar into chocolate

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Homemade Butterfinger Bars

The original recipe is not mine, just google it and you will find a lot of them.

1 cup candy corn
1/2 cup creamy peanut butter
2 cups chocolate discs

Melt half the chocolate and spread out onto a silpat or parchment paper, set aside to cool

In a microwave safe bowl add candy corn, heat for 30 seconds and keep repeating until smooth, then add peanut butter, mixture will become stiff.
Let cool a little, then spread over top of chocolate, then melt remaining chocolate and spread over top of candy corn mixture, let set then cut into bars.

What I did was a little different, and this is that recipe, this was a large batch

4 cups candy corn
1 jar 16.3 oz. peanut butter
1 lb. milk chocolate disc, divided 
1 lb. semi-sweet chocolate disc, divided

I used a silpat for this and made it over the entire thing

To a microwave safe bowl add half the milk chocolate and half the semi-sweet, I also like to add a tablespoon of Crisco shortening to my chocolate to make smoother.  Heat for 1 minute, stir, then heat again in 20 seconds intervals, stirring each time until smooth.

Pour out all over the silpat, let set to cool, once cool, then in a large microwave safe bowl add candy and peanut butter. I added some peanut butter first then some candy, then peanut butter again then candy then peanut butter again.

Heat for 1 minute, stir, then heat for 1 minute and 30 seconds, stir again, then heat in 20-30 second intervals until candy corn is completely combined into the mixture.  

TIP – take the candy corn and add it to your food processor to chop up, I think doing this will help in melting easier and then it will not take that long in the microwave.

Let candy corn mixture cool just a bit, then spread it over the cooled chocolate, spreading it to the chocolates edge.

Now melt the same way as the first, the remaining chocolate and pour over top the candy mixture.

Let set up at room temp for at least 6 hours, if you can’t wait you can put it in the fridge to firm, but let it get to room temp before cutting or chocolate could crack.

Cut into any size bar you want…and Enjoy!!!

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National Chocolate Cake Day!!!

17 Comments

So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!  

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I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂

So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.

So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.

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The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.

I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.

The I made Cream Cheese Frosting and that recipe is below 🙂

Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)

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whipped up altogether 🙂

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frosting!!

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Done 🙂

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now Enjoy!!!

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Chocolate Cream Cheese Frosting

2 – 8 oz. packages of cream cheese, softened
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half

In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste.  Remove from heat and set aside for 10 minutes.

In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy.
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.

The mix in chocolate and continue to mix until all in combined and fluffy.

This recipe covered the bundt cake and I had about 2 cups left over.

Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.

YUMMY!!! Enjoy!!

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Royal Chocolate Biscuit Cake!! Fiesta Friday #58

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Welcome to Fiesta Friday #58!!

I want to thank Angie@The Novice Gardener and her co-host for this week are Caroline @Caroline’s Cooking and Elaine @foodbod 🙂

I would like to share my “Royal Chocolate Biscuit Cake”

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This past weekend in the states was the final episode of Downton Abbey Season 5!

My friend Paul and I decided to get together and watch it together and have a little Downton Abbey Dinner.  He bought the Downton Abbey Cookbook so we picked out a couple of recipes to make.

We made Crawley Family Chicken Breasts with Caper Cream Sauce, Lord Grantham’s American Italian: Risotto alla Milanese and Roasted Asparagus with Parmesan.

Of course we had some cocktails too I made “Huckleberry Clover Club’s”  a few pictures of the night 🙂

Oh and Downton Abbey did not disappoint it was just wonderful with happy endings, I cried of course 😛

Our table 🙂

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Huckleberry Clover Club

 

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Our dinner

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I knew the dessert had to be special and for our love of Prince William, I decided to make Prince William’s Grooms Cake, this was his favorite cake growing up.

I saw Carolyn Robb the former chef for the British royal family make this on Good Morning America in December and I was like I have to make that sometime for some occasion.

This was the perfect occasion to make it, here is the original recipe, but this is what I did I changed it slightly.

Ingredients

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Butter in the pan

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golden syrup added

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Melted all together

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the chocolate, vanilla and cocoa

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add the chocolate

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the vanilla

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now the cocoa

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whisk until silky smooth

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biscuits ready

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pistachios and figs

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Mix those together

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pour in chocolate mixture

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mix all together

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my pan

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pour into pan and cool

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rack

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now chilled

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place upside on rack

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melt chocolate with crisco

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pour on top of cake

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spread all over

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cake comb

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melt white chocolate with criso (blurry)

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drizzle over cake

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add maltesers

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Enjoy!!

Royal Chocolate Biscuit Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

3 sticks unsalted butter
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup semi-sweet chocolate
1 teaspoon pure vanilla extract
1/2 cup shelled pistachios
1/2 cup packed soft, plump dried figs, diced
1 pound digestive biscuits, each biscuit broken into 4 pieces
To Decorate:
1 1/2 cups semi-sweet chocolate
3 Tbsp. white chocolate
1 1/2 Tbsp. crisco & 1 tsp. crisco
small bag of ‘Maltesers’ or ‘Whoppers’

Melt the butter with the golden syrup in a small saucepan. Do not let it boil. Remove from the heat and add the cocoa powder, semi-sweet chocolate and vanilla. Stir until you have a very smooth, glossy mixture.
In a large bowl mix together the pistachios, figs and broken biscuits then pour the chocolate mixture over top and mix well.
Line a round 9 inch cake pan with plastic wrap. Pour the mixture into the tin and press it down well to fit, I did this lightly because I did not want to crush the biscuits. Leave to cool thoroughly at room temperature  for 2 hours before covering and chilling in the fridge for about 3 hours.
When set, remove from the tin, peel off the plastic wrap and place it on a cooling rack lined with wax paper upside down. Melt the semi-sweet chocolate with 1 1/2 tbsp. Crisco and white chocolate and 1 tsp. Crisco separately. Spread the semi-sweet chocolate all over the cake. I used a Triangular Cake Decorating Comb over the top of the cake, then drizzled the white chocolate all over, place the Maltesers around the top of the cake before the chocolate sets.
Store in an airtight container in the fridge, let set at room temp for about 30 minutes before cutting and serving.

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Everyone that got some LOVED IT!!!  You must make this one 😉

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Mini Strawberry Espresso Surprise!!! Fiesta Friday #55

35 Comments

Hello everyone it’s another Fiesta Friday!!! I want to thank our host Angie@The Novice Gardener and her co-host today Sue@birgerbird and Suzanne@apuginthekitchen.  Suzanne has become a great blog friend and I want to thank her 🙂  So enjoy Fiesta Friday everyone!!!

So earlier this week I went to my favorite place “Flying Olive” 🙂

The Flying Olive has 50 varieties of olive oils and vinegar’s, I love going there because you can taste anything before buying it 😛 check out their website for all the info and check out their 2 locations one each in Ohio and Kentucky.

I currently have Strawberry, Red Apple, Wild Blueberry, Cranberry Pear in the vinegar’s and in the olive oils I have Butter, Persian Lime, Cilantro and Roasted Onion and Tuscan Herb 🙂

During my recent trip I got Dark Espresso Balsamic Vinegar as I just love coffee so I knew I had to get it.

So I had some strawberries at home so I knew I was going to use those some how and I was thinking of using mascarpone cheese. After getting home and checking out what I had already in my pantry, I thought this would be a perfect mini dessert.  A couple of years ago for Christmas my friend Danny gave me a few sets of mini plates, bowls, spoons and forks, he know how I like to entertain 🙂 so this is my is my mini dessert.

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Ingredients (ended up not using the half n half)
If you wanted mascarpone to be more creamy
then I would add a little half n half.

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Added the vinegar to my strawberries

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Added the vinegar to the Mascarpone cheese

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Mixed up

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I crushed the Biscotti and added a little to bottom on the dishes

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Topped the biscotti with the strawberries that were soak in the Vinegar
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Then a dollop of the mascarpone mixture

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drizzle of more vinegar

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shave some chocolate, I thought this chocolate would go perfect

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Done…serve or chill until your party begins 🙂

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Mini Strawberry Espresso Surprise

  • Servings: 12
  • Time: 20 minutes
  • Difficulty: easy
  • Print

3/4 cup Flying Olive Dark Espresso Balsamic Vinegar, divided
2 containers tiramisu flavored mascarpone cheese
1 1/2 cup fresh strawberries, chopped
3 chocolate biscotti’s, crushed
1 piece dark chocolate

In a bowl add the chopped strawberries and 1/4 cup vinegar, stir and set aside.

In another bowl add mascarpone and 3 Tbsp. of vinegar and whisk together, set aside.

Set out your mini dishes that you are going to use, add about a teaspoon or a little more of the crushed biscotti to each dish, then add strawberries on top of biscotti, start with a teaspoon on each then add more to each to finish up the strawberries.  Dollop mascarpone cream on each dish, then with a teaspoon drizzle a little of the vinegar over top the mascarpone and finish with some of the shaved chocolate.  I like this recipe as a mini since it has a great richness to it 🙂

Serve or chill until needed.

This was so good, it was not overly sweet, and that tartness at the end from the balsamic vinegar was just perfect!!!  Enjoy the rest of your Fiesta Friday!!!

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Merry Christmas 2014!!

8 Comments

Well Christmas is upon us once more a year is ending and a new one will begin!!  The #1 thing that I am grateful for is my parents, I love them dearly and they always have been there for me through everything, I am truly blessed!!

An of course I am thankful that I have a job (s) 🙂 a house to live in a car to drive and I have many friends, friends that I have know forever it seems, co-worker friends and you, yes you blogger friends.  Many of you I feel like we’ve known each other for years, I love reading your blogs about food, recipes, family, gatherings, trips, parties I love reading it all.  And to ALL of you Merry Christmas and Happy New Year!!!

Okay so below are some recipes from my Holiday Open House, just a few, if there is something your looking for let me know I will get you the recipe.  Of course while making some of the most recent treats, I have been rushing home from work and get started and then forget to take pictures so there are few 🙂
Oh and at the end there are couple a cute funny photos 🙂

Fudge, this recipe is so easy, its out there, and I use it for all of my flavors, just use 3 cups of chips, whatever combo or flavor, same with extract whatever flavor and you can fold in anything, I did the recipe below, also used white chips and peppermint with crushed candy canes, one I did dark chocolate and folded in chopped andes mints so you can be creative.

Rocky Road Christmas Fudge

1 pkg. semi-sweet chocolate chips
1 cup peanut butter chips**
1 tsp. vanilla extract
1 can sweetened condensed milk
2 cups mini marshmallows
1 cup walnuts (optional)
Christmas décor sprinkles

Line an 8×8 square pan with plastic wrap and lightly spray with cooking spray. Set aside.

In a non stick medium sauce pan add all chips, condensed milk, extract, cook over medium heat, stirring constantly, once chips are almost all melted remove from heat, continue to stir until all is melted.  Stir in walnuts and marshmallows, then pour into spray pan, smooth out evenly.  Sprinkle with Christmas candy décor sprinkles, press down lightly.  Refrigerate for a minimum of 2 hours to set before cutting into squares.  Store in an airtight container.
**Can’t have nuts, use Butterscotch chips instead of PB, and use not walnuts.

Chocolate with marshmallows, peanut butter with chocolate swirl and dark chocolate mint.

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Bark is so easy, you put chocolate in a double boiler with crisco shortening, at least that is what I do, I also use the microwave too, you just have to watch it, and then once its melted and smooth pour on to parchment smooth out and top it with what ever you want 🙂

White Chocolate Cranberry Pistachio Bark

2 pkg. white chocolate chips
2 tsp. Crisco
1 cup each craisins and shelled pistachios

Add chips and Crisco to a double boiler, melt chocolate, pour onto a lined baking sheet and top with craisins and nuts. Let set then break into pieces.  Store into an airtight container.

I have white chocolate with craisins and pistachio’s and did dark with mixed nuts and marshmallows and milk with the same.

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Easy Holiday Muddy Buddy Mix, this way is too easy

Quick & Easy Muddy Buddy Mix

2 bags Chex Muddy Buddy Mix
4 cups Chocolate Chex Cereal
4 cups mini pretzels
1 bag Christmas M&M’s
Mix all together, store in an airtight container.

With out the M&M’s, when I put it into containers I pour some mix, then a few M&M’s then more mix, otherwise the M&M’s sink to the bottom.
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The easiest bar treats, with coconut and nuts 🙂

Holiday Bars

1 ½ cup graham cracker crumbs
1 ½ cup sweetened coconut
1 stick butter, melted
1 can sweetened condensed milk
1 cup walnuts, chopped
1 pkg. holiday colored chocolate chips

Preheat oven to 350 degrees.  Spray a 9×13 baking pan.
Add melted butter and graham cracker crumbs to a bowl and mix well, pour into baking pan and press mixture over the bottom of pan.  Sprinkle coconut and nuts over top of crumbs evenly, then pour can of milk evenly over top of that, then sprinkle with holiday chips.  Bake for 25-30 minutes for until light golden brown.  Cool completely in pan before cutting.

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Peppermint Chocolate Crunch Popcorn

1 large bag of pre-popped popcorn (I used Angie’s yellow bag)
2 cups white chocolate chips
½ tsp. peppermint extract
2 tsp. plus 1 tsp. Crisco
1 cup chocolate chips
In a double boiler melt white choc. Chips with 2 tsp. Crisco and extract, stirring until melted, pour chocolate over top popcorn and toss to coat.  Pour out onto a lined baking sheet, then melt choc. Chips and 1 tsp. Crisco in double boiler, stirring until melted, once melted drizzle over top of coated popcorn.  Let set until chocolate has hardened, then store in an airtight container.

On this batch in the pictures, I used the andes peppermint crunch chips with criso in the micowave, tossed with popcorn, then pour out to cool, then I meltes about 1/2 cup of the andes mints and drizzled that over top.

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Last one Christmas Crack

The recipe is certainly out there, you use saltines in most recipes, I use those and I use graham crackers. I also this time use Special K cereal as the base…and people like it 🙂

Graham Cracker Christmas Crack

1 box cinnamon graham crackers
1 cup brown sugar
2 stick butter
2 cup semi-sweet chips
½ cup peanut butter
Christmas M&M’s or toffee bits

Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray.  Place crackers to line the pan, cinnamon side up, there can be just a little space between crackers.

Bring sugar and butter to a boil in a saucepan over med-high heat, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes.  Pour mixture over crackers, place in oven for 5 minutes, put peanut butter in microwave for about 30 seconds to get soupy.

Remove pan from oven drizzle peanut butter over top and then sprinkle chocolate chips over top. Let set for 5 minutes to melt, spread melted chips and top with M&M’s or toffee bits, let cool over night.  Once firm, break into pieces and store in an airtight container.

 Chocolate Mint or Peppermint Christmas Crack

45 saltine crackers
2 sticks butter
1 cup brown sugar
1 pkg. Mint and Chocolate chips
Or
1 pkg. white chocolate chips
½ cup finely crush peppermints

Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray.  Place crackers to line the pan, salt side up, there can be just a little space between crackers.

Bring sugar and butter to a boil in a saucepan, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes.  Pour mixture over crackers, place in oven for 5 minutes, remove from oven and sprinkle with either Mint/chocolate chips or white chips, . Let set for 5 minutes to melt, spread melted chips and then top with peppermints or nothing, let cool over night.  Once firm, break into pieces and store in an airtight container.

Crackers and graham crackers

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Special K Cereal

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Butter and brown sugar in pan

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bring to a boil

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pour over top

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bake for 5 minutes

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I topped the Special K batch with a mix of Peanut butter, milk and dark chocolate chips

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this batch with the crackers I used Dark Chocolate and Mint Chips

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Oh here’s one once more

Holiday Nut Brittle

1 cup sugar
½ cup light corn syrup
¼ tsp. salt
2 cups nuts – peanuts, cashews or pecans
1 tbsp. butter
1 tsp. vanilla
½ tsp. cinnamon
1 tsp. baking soda

Line a baking sheet with parchment paper
use at wooden spoon for this
Spray with cooking spray a large glass mico safe bowl, add sugar, syrup and salt, stir to mix.  Set microwave for 3 minutes, watch closely once the mixture starts to boil continue to cook for 4 more minutes (you will need to add more minutes)

Remove from microwave immediately add nuts, butter, vanilla and cinnamon, stir quickly to combine and cook for 2 more minutes.  Immediately remove add baking soda and stir to combine, mixture will foam up, once mixed pour out onto lined baking sheet and spread out with spoon.  Let cool at room temp, once cooled break into pieces and store in an airtight container.

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I bought some pre cut cookies and they did not have crisp edges as it you would use cookie cutters, and I only had some bright colors so here are some of my fun Christmas cookies 🙂

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Love my tie dye ginger 🙂

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I also go the best gift ever, if you have not heard of this stuff, its funny and it works 🙂
Poo-pourri…yes it is what you think 😛
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Check out the Holiday Commercial and please watch the whole thing…it will give you a chuckle!!

And lastly meet my new friend “Pixie Puddin'” my friends named her on facebook it was a fun time picking a name 🙂

So Merry Christmas and Happy New Year from Pixie and I 🙂

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My Holiday Open House!!

11 Comments

Well it is almost Christmas and for Holidays everyone loves homemade sweet treats!!

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And for the last two weeks I had Holiday Open Houses in a few of our stores 🙂

I made tons of sweet treats, shared my recipes and displayed those goodies in different ways as gifts, to give customers ideas on for Holiday gift giving.

I made fudge, bark, Christmas crack, Holiday muddy buddy mix, snowman soup among other things, I had over 20 recipes to share.  It was lots of fun, I had Christmas music playing (under my table), I gave everyone lots of ideas for their Christmas gifts.

Check out some of the pictures

Getting started 🙂

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Some baking dishes

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i have lots of things to fill 🙂

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Recipes

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Recipes

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Recipes

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Tips on packaging 🙂

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things are getting filled

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Chocolate covered popcorn

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christmas bark

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white chocolate bark

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Christmas fudge

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A hot cocoa kit, cocoa, marshmallows and peppermint stir sticks

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fun

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gathering it all together 🙂

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some cute mason jar ideas

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Setting up at one of the stores

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its coming together

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display

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more of the display

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here is a close up

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Lot of stuff was found at the Dollar store and I made it look cute 🙂

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This was it set up another store, I added the Candy Canes
and did the green fabric a little different 🙂

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I love that I had the baking supply display behind me, people
were just asking what to get, I was filling up their carts 🙂

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I hope all you have a Merry Christmas!!!!

 

Chocolate Buttermilk Cake!!

10 Comments

So who doesn’t like Chocolate!! 🙂

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I do know some people that don’t, and that is okay.  It’s January and what comes in January every year…people getting on the band wagon about losing weight.  Now don’t get me wrong I have no problem in that what so ever, and at work there is a small group that are in a contest the “Biggest Loser”.  I wish everyone on them great success!!! 
With that there has been a discussion in the office about people bringing in “Sweet Treats” and putting them in the ‘Lower Kitchen” area.  We have two kitchens, a big one upstairs next to the break room and a smaller one on the main office level.  Putting sweets in the lower kitchen is being frowned upon, leading to temptation.  My opinion on that is…

Temptation is everywhere…when you walk out of your house, driving past a drive-thru, when you go shopping, you have to learn to avoid temptation and if you are trying to lose weight then you need to walk pass the “Donuts” or the “Cake”.  Not putting “Sweets” in the lower kitchen is not going to teach anyone to avoid temptation, will it help at the moment…yes, but as anyone knows its something that has change in your lifestyle.  We all are “Big Boys and Girls” and all know what’s good and bad for us and we need to take that responsibility.  

Now for those of us that love a sweet indulgence any time of the year, I made this cake and those that got to taste it here in office absolutely LOVED IT. 

And its quick and easy 🙂

Ingredients

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In medium bowl whisk, eggs, buttermilk, oil & vanilla

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Mixed

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In a large bowl whisk, flour, sugar, salt, cocoa, cinnamon and baking soda

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Mixed

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Add liquid to flour and stir

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stir in hot coffee,

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batter will be thin

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Pour into a sprayed 9×13 pan

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Bake

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Let cool

for the frosting you need

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in a medium sauce pan add sugar, milk and butter

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once it comes to a boil pour over Chocolate chips and vanilla

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Let sit for about 5 minutes, when whisk until smooth

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Let set at room temperature for about 3 hours until it becomes thick
you can also but in the fridge, just keep stirring and checking of the thickness
I just about every 1/2 hour I gave it stir, until the cake was cooled
you can see how thick I let it get

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With a hand or stand mixer, blend until fluffy, about 2 minutes

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Then spread over cooled cake and serve 🙂

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Recipe

Cake
2 cup all-purpose flour
2 cup sugar
3/4 cup baking cocoa
2 tsp. baking soda
1/4 tsp. cinnamon
1 cup Buttermilk
3/4 cup canola oil
2 eggs
2 tsp. vanilla
1/2 tsp. salt
1 cup strong hot coffee

Bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted int he center comes out clean.

In a large bowl whisk together, flour, sugar, salt, cocoa, cinnamon and baking soda, set aside.
In a medium bowl whisk together buttermilk, eggs, oil and vanilla

Pour buttermilk mixture in flour and stir, then pour in hot coffee and stir until smooth.  Pour into a sprayed 9×13 pan and bake.  Let cool completely
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Frosting

2 cup sugar
1/2 cup regular milk
1 stick (1/2 cup) butter, cut into cubes
1 1/4 cup Chocolate chips
2 tsp. vanilla

In a medium saucepan, bring to a boil over medium heat, sugar, milk and butter stirring occasionally.

In a large bowl add chips and vanilla, once mixture on stove has come to a boil pour it over chips and vanilla, let stand for 5 minutes then whisk mixture until smooth.  Let stand for 3 hours, stirring every 1/2 hour, while your cake cools.  Then beat mixture with hand or stand mixer for 2 minutes until fluffy, then spread on to cooled cake.

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You can see how moist and fluffy the frosting is…yum!!

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IMG_20140115_190556Enjoy!!