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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Happy Pi Day! 3-14

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Happy Pi Day Everyone!!! 3-14-16

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In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

Apple Banana pie 012

Homemade Pumpkin Spice Creamer!!

19 Comments

So are you one of those people that CANNOT wait till fall hits so you can get your
Pumpkin Spice Latte on!! 😛

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As you know most of the coffee shops only have this Pumpkin Spice Syrup during the fall and maybe into the winter???

I don’t know because I am not one of those people 😛

But it doesn’t mean I don’t want to get on the “Band Wagon” and make my own…LOL!!

So many recipes have been flying around the internet, so I decided I would give it a try…

And let me tell you it turned out DELICIOUS!!!!!!!

I kind of shock myself…LOL 😛

So of course I dug into my spices to find the hidden Pumpkin Pie Spice in the back from the fall before LOL and finally can open one of the two large can of pumpkin pure, again from the fall before 😦

Okay so what else…I found some sweetened condensed milk and now I just needed cream, but I didn’t want to use cream, so I settled for half n half.

Okay I think I am ready to go and this is how it all went.

Ingredients

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in a saucepan, pumpkin, milk and spice

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stir that up, then stir in the half n half

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cook on med-high
okay I will confess, I had in on med-high, but I was trying to do other things as well, and I may not have been stirring it the whole time…hence it started to burn on the bottom, when I went back to it, and started whisking like a mad women, black bits started to surface.  I may have cursed that this time, but I turned it down to low and kept on whisking until it thickened a little, then I let it cool for 5 minutes

Once I tried it was AWESOME!! It tasted like Toasted Pumpkin Marshmallow 🙂
I thought Holy Crap I just added another flavor dimension…WOOO HOOOO!!!!! LOL 🙂

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It does get a little darker as it thickens

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now you have strain this through a fine mesh strainer,
and take the back of a spatula and force the mixture through the
strainer by moving the spatula back and forth

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this is what you will have left in the strainer

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after I let the mixture cool in the fridge,
I poured it into 2 little mason jars

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This will keep in your fridge up to 2 weeks
if it last that long 🙂 LOL

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My Pumpkin Spice Cappuccino

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I added to my mug, about 2 Tbsp. pumpkin mixture
2 Tbsp. creamer and stir it up

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Then I frothed that

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Then I add my espresso

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and to finish it off I sprinkle a little
Pumpkin Pie Spice on top…it was just Yumm!!!

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Now you can just mix it into your regular coffee,
as I did at the office this morning 🙂

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As I talk to some of the ladies this morning, I started coming up
all kinds ideas to do with this mixture besides to put in your
coffee…oh a can wait to get back in the kitchen…stay tune!!!

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Homemade Pumpkin Spice Creamer

  • Difficulty: easy
  • Print

1 cup pure pumpkin puree
1 can sweetened condensed milk
1 1/2 tsp. pumpkin pie spice
1/2 cup half n’ half, or cream or whole milk

Whisk everything together in a saucepan, cook over med-high, whisk until mixture thickens
and darkens a little.  Like I said above, let it burn a little and it will give it a toasted flavored, I felt
like that added such good flavor.

Pour mixture through a fine mesh strainer, take a spatula and force mixture through the strainer by going back and forth.  Pour mixture into a jar or container and keep refrigerated for up to two weeks if it last that long…LOL  Mind didn’t 😛

Add as much or as little to your coffee or tea and sit back and enjoy!!

 

Homemade Pierogies!!

23 Comments

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PIEROGIES!!!!!!!

Who loves some Pierogies!!! ME!!!

So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.

And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64

A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!

If you are not familiar with what they are, click here

I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.

For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂

Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂

I just went with Potato and Cheese for this first batch 🙂

Dough – Ingredients

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I used a food processor, you can do it by hand too

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Flour and salt

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pulsed it a little then added my egg

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with egg mixed in

 

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then add sour cream and butter and pulse

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Pulse a few times

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then turn it out onto your work space

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Knead to just bring together

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form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough

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Filling – Ingredients

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Peel and cube your potatoes & boil until
done

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Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off

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I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes

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using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy

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potatoes, riced 🙂

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mix in butter and half and half

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8oz. shredded cheese

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fold in cheese

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finished mixture

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place in container and chill

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my dough

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I cut in half

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then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick

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I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂

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I used my scoop, it worked out perfectly
mixture was about 2 tablespoons

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place potato mixture in the center of the round

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bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side

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Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch

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as you can see not all of them look perfect
but they all tasted Fabulous!!!

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From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half.  Great mashed potatoes
for sure.

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Homemade Pierogies

Dough:

2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened

You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.

Filling:

2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese

Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher.  Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.

Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick.  You can use a 3-3 1/2 inch round cutter to make your rounds.  Or you can free form your rounds, you will get 24 rounds out of this dough.

Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.

At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.

Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.

Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally.  When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.

Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂

Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!

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Dark Chocolate Cake with Orange Mascarpone Frosting!!

15 Comments

This is a little late, but Happy Belated Mother’s Day to all the Mothers out there 🙂

This past Mother’s Day I had my parents over to my house along with my bestie Danny 🙂

I made dinner and dessert and everyone went home full and my folks got all the leftovers 🙂

Lets start with the best the dessert, I made a Dark Chocolate Cake with Orange Mascarpone Frosting…YUM!! 😛

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Dark Chocolate Cake with Orange Mascarpone Frosting

For the Cake
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup Chocolate Milk (TruMoo)
1 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla extract
For the Frosting
Peel of 1 orange and Zest of 1 Orange
1 cup heavy cream
12 oz. mascarpone cheese, at room temperature
1/2 cup confectioners’ sugar, sifted (more or less, to taste)

DIRECTIONS
For the Cake:
1. Preheat oven to 350°F. Spray two 8-inch round cake pans with non-stick spray
2. In Medium bowl whisk together eggs, hot milk, buttermilk, vegetable oil, and vanilla extract.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Make a well in the center of the dry ingredients. Pour in eggs, hot chocolate, buttermilk, vegetable oil, and vanilla extract. Whisk together until combined. Divide evenly between prepared cake pans.
5. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.

For the Frosting:
Infuse orange peel into cream first:
1. Place cream in a saucepan over medium-low heat. Add peels of one orange to the cream and simmer for 2-3 minutes, until the cream has taken on some orange flavor.
2. Take cream off the heat. Remove peels with tongs or by straining the cream. Discard peels. Allow cream to cool a bit before placing in the refrigerator until completely chilled, I did this over night.
3. With an electric mixer on medium speed, beat cream just until very soft peaks form.
4. In a second bowl, beat together mascarpone and confectioners’ sugar until smooth and creamy. Beat in ¼ of the whipped cream, then fold in the rest of the orange-scented cream and the zest of one orange, (keeping a little to garnish the top of the cake), into the mascarpone mixture until incorporated. Frost cake, keep chilled until ready to serve.

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The was great I love the chocolate and orange combo 🙂

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Now for Dinner I made Grill Salmon with fresh pasta, pistachio pesto along with sauteed mushrooms and asparagus…it was yummy too!! :

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My pasta making O_o

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I need to make fresh pasta more often, it really is easy 🙂

Enjoy Everyone!!!

Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

1 Comment

 

 

 

This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer 🙂

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

Sweet Tooth Candies…Newport, Ky

3 Comments

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Opera Creams, Turtles, Peanut Butter Meltaways, Caramels, Fudge, Bark, Ice Cream and Ice Balls!!!!!!!!!!!!!!!!

I could go on and on, this place will satisfy your Sweet Tooth…ha ha ha 😛 hence the name…Sweet Tooth…ha ha ha

Really I’m not kidding you, this place is an old fashion candy shop they have been making fine chocolates for over 100 years.  And at the Holiday’s they specialize in making delicious beautiful candies for Christmas, Easter, Sweetest Day and Valentine’s day.  Oh and they make Caramel Apples to die for!!!!

Cute tables to sit down if you want, they also have several benches outside to sit and enjoy your favorite treat too.

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We also sell some of their delicious confections in our stores, and let me say their chocolate melts in your mouth!!

When I was a kid we would stop in here every once in awhile during the summer on our way to my Grandma’s house and get the famous Snow Ball!!  With Vanilla Ice Cream in the middle 🙂

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I don’t really remember the flavor I would get, but I have a feeling it was something like grape or cherry!  But I’ll tell you those were great Friday nights when we would make that extra stop 🙂

Now a day’s I’m a sugar free Nectar with no Ice cream…but they do have terrific “Homemade” Ice Cream, I have tried the Peanut Butter Chocolate Chunk…delicious…Banana Chocolate Chip…very delicious…Key Lime Ice….even more delicious!!

This is the Key Lime Ice…with homemade waffle cone 🙂

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The cone was so good and fresh…the way it should taste

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But this past month its been the sugar free nectar, and what I like about this place is that its not in those silly paper cones.  Its in a heavy duty foam cup and a small is in a medium cup, a medium is in a large cup, a large is in a extra large cup.  Reasoning so you have room to get your spoon in there without ice spilling up all over, I love it and they putting plenty of juice on it too.  I have been down there so much this past month since its been so so dang gone HOT!! 

This is my Sugar Free Nectar…YUM!!  “their nectar is like “tiger’s blood” in other places, fruit berries with a hint of coconut”

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But they have so much to choose from just take a look

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Like I said they have CHOCOLATES!!  

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FUDGE!!

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I bought a couple of pieces for my Dad for Father’s Day

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I bought one for myself so I could do taste test, I have to research for you all, because I know you want to know just how good it is, I am really taking this one for the team 🙂 LOL

Okay so the Boot was dark chocolate ganache covered in dark chocolate, the others are these peanut butter and ganache meltaways…on my goodness…UNBELIEVABLE!!!!!!!!!!!!!!

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Look how thick it is…sweet!!!

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Layers of chocolate ganache and peanut butter… oh so good 😛

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Oh and so creamy this just melts in your mouth…ha ha ha 

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Oh my goodness I think tonight is going to be a Ice Ball night….you know because I have to do research 🙂 for all you readers out there…I’m doing this for the good of all of you Foodies that love to read about good food and fun places.  

So the next time you want some good home made chocolates or Ice Cream or even an Ice Ball…you know that Sweet Tooth Candies has been Chef Amy approved…Enjoy!!!! 

If you want to check them out online…here you go http://sweettoothchocolates.com/