Fudgy Decadent Chocolate Peanut Butter Cake

This cake is a once a year favorite for my birthday.  I got this recipe from my friend Julie.  She gave me some helpful tips to result in a dense, fudgy, decadent, unforgettable cake.  This starts with an incredibly moist chocolate cake, frosted with peanut butter cream cheese frosting, topped with peanut butter, dark chocolate ganache, and finished with chopped peanut butter cups. To Die For!!!
Follow these tips for best results: First, do not overbake the cake.  If you do, you won't get that fudgy effect.  Second, get the Hersheys special dark cocoa for an extra dark cake not only in taste but in color.  Third, the cake can be made a day or two before you need it, as it tastes better the longer the flavors meld together. 

Fudgy Decadent Chocolate Peanut Butter Cake

Cake:
2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder (Dark or dutch process)
2 tsp baking soda
1 tsp salt
1 c neutral oil such as canola or vegetable
1 c sour cream
1 1/2 c water
2 tbs vinegar
1 tsp vanilla extract
2 eggs

Preheat oven to 350 degrees.  Spray two 8 or 9-inch cake pans with cooking spray liberally. Line the bottoms with parchment paper.  Combine in a medium bowl the flour, sugar, cocoa powder, baking soda, and salt.  Whisk to combine them well.  Add the oil and sour cream and whisk to blend.  Gradually beat in the water, then blend in vinegar and vanilla.  Whisk in the eggs and beat until blended.  Divide batter even;y between the two pans.
Bake for 30-35 min. or until a toothpick inserted in the center comes out almost clean.  Let cool in the pans for 20 min.  Then freeze them in the freezer for about 30 min.  (this is so the cakes don't fall apart when you invert them.)

Peanut Butter Cream Cheese Frosting:

10 oz cream cheese, softened
1 stick of butter, softened
5 cups powdered sugar
2/3 c peanut butter (creamy kind)

In a large bowl with an electric mixer, beat cream cheese and butter till fluffy.  Add powdered sugar gradually. beat until fluffy.  Add peanut butter at the end until well combined.

Chocolate PB glaze:

1 c semi-sweet chocolate
3 tbsp smooth peanut butter
2 tbsp light corn syrup
1/2 half n half

combine all ingredients except for half in half in a bowl, microwave in 30-sec increments until chocolate is melted, whisk the mixture to make smooth.  Whisk in half n half, beating until nice and smooth.

Assemble the cake:  Place one cake round on a cake plate, cover liberally with frosting, top the next layer and continue to frost until cake is covered.  Pour ganache over cake and top with chopped peanut butter cups (About 6-7 peanut butter cups) (this is optional). Place in the fridge for a few hours for the cake to set.

Pesto Turkey Meatballs with Marinara Sauce

My 13 year old son made this recipe for our family this last weekend.  He is a budding cook, and I love that he wants to actually be in the kitchen and cook!  The flavor was spot on, and leftovers were great.  I made zucchini noodles for my husband and I, and regular noodles for the rest of the family.  Both ways were delicious. This is a quick weekday meal, paired with salad or veggies.

Pesto Turkey Meatballs with Marinara Sauce

1 pound 93% lean ground turkey
3/4 c. jarred pesto
1/2 c. panko bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tbs. Olive oil
3 garlic cloves, minced
1 (28 oz.) can crushed tomatoes

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or foil.  Spray foil with cooking spray.  In a large bowl combine ground turkey, pesto, panko, salt, and pepper.  Use your hands to combine.  Roll meatballs into 1- 1 1/2 in balls. Place on baking sheet and bake for 15 min in the oven. 
While the meatballs bake, add oil to dutch oven pot.  Heat to medium heat, stir in garlic and cook for 30 seconds.  Stir in crushed tomatoes and bring to boil. Reduce heat to medium low and simmer for 10 min, stirring occasionally.
When meatballs are done, with tongs carefully transfer meatballs to marinara sauce.  Let simmer in the sauce for 5-10 min.  Turn off heat and serve over noodle, or zucchini (for the low carb version)
(Picture credit here)

Easy homemade Soft Pretzels

I was on the hunt to find a pretzel recipe that was easy, but definitely had the taste factor as well.  I tried this recipe out with preschoolers!!!! and it turned out amazing.  Super easy.  Alot of pretzel recipes require you to cook the pretzel in hot water/baking soda solution.  This recipe uses that method, but you just put the water and baking soda in a shallow dish.  Super simple, and flavorful.  As with all "bread" recipes, it is recommended to enjoy this the day of.  You could do so many options for toppings on these pretzels.  I did cinnamon and sugar, and also pink Himalayan salt (from Costco).  Both were equally good.  Get creative and have fun with this. Recipe and picture credit here.

Easy Homemade Pretzels

• 1 cup milk
• 1 package active dry yeast (not rapid rise yeast) (1 package contains 1/4 oz. or approximately 2 1/4 tsp.)
• 3 tablespoons light brown sugar, packed
• 2-1/4 cups all-purpose flour, plus more for kneading
• 5 tablespoons unsalted butter, divided (2 tablespoons for the dough; 3 tablespoons for brushing on finished pretzels)
• 1 teaspoon fine salt
• 1/3 cup baking soda
• Coarse salt, to taste*

1.  Warm milk in the microwave until very warm; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup of the flour with a wooden spoon. Melt 2 tablespoons of the butter and stir into the mix. Add the remaining 1 ¼ cups flour and fine salt to make a sticky dough. Add more flour if necessary (you'll probably need a few tablespoons) to form dough into a ball. Either knead doygh by hand or use your kitchen aid mixer and knead for 5 min, adding a little bit more flour to prevent sticking on the sides.  Shape into a ball, place in a clean, lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
2. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel).
3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on a prepared baking sheet (re-shaping if necessary) and sprinkle lightly with course salt. Bake until golden, 10 – 12 minutes. Melt remaining 3 tablespoons butter and brush on baked pretzels. The pretzels are best enjoyed fresh on the same day.
4. *If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (1/2 cup sugar plus about 3/4 teaspoon cinnamon)

 

Artisan Bread (Fool Proof)

I again got this recipe from my friend Jenny J.  She makes homemade bread for her family a ton.  Number one because they are picky eaters and she knows they will eat bread, and number two is because she is a rock star and cooks for her family every night.  This recipe is so easy because there is no kneading involved.  Because of that it's more of a bread to enjoy right when it comes out of the oven.  I usually cut the leftovers up and freeze it in the freezer and use it for toast.  The texture is chewy, with a crispy outside.  The bread is super flavorful. 

   

 Artisan Bread (Fool Proof)

1 1/2 tbs yeast
2 tsp sugar
3 C warm/hot water

Combine these ingredients in a bowl, and let yeast activate.

6 1/2 C flour
1 1/2 Tbs kosher salt
Any other mix ins (dried herbs, garlic, etc)

Add these ingredients to the yeast mixture.  Stir all together to combine and form a ball in the bowl.  Cover with plastic wrap, and let sit on the counter for 2-3 hours.

Preheat oven to 375 degrees.  Place a glass loaf pan or 9x13 pan on the lower rack filled with 1-2 cups water.  (This creates steam in the oven for optimal texture).

Pour dour out onto a well floured counter, form into 2 large rounds or 4 smaller rounds.  Place on a jelly roll pan sprayed with cooking spray.  Cut slits using a serrated knife on the top of bread for design.  Let dough rise for another 20-30 min. Bake for 30 minutes in the oven. Remove to a cooling rack. 

Jenny J's Chocolate Chip Cookies

My dearest friend Jenny J lives here in Hawaii with me.  She is a wonderful baker.  She has been a true friend, and a constant support of my life! I love her and will miss her so much when we move apart.
Every year for Christmas she gives us some of her chocolate chip cookie dough, and it is seriously my favorite goodie during Christmas time.  Luckily, she gave me the recipe, and I can eat these cookies year around!   I love these cookies so much that I request them on my birthday for my special treat.

Jenny J's Chocolate Chip Cookies

1/2 c butter, softened
3/4 c sugar
3/4 c brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2  c + 3 tbs flour
1 c chocolate chips

Preheat oven to 350 degrees. Combine butter and sugars together until blended.  Add egg and vanilla, mix.  Add flour, baking soda, and salt, and mix until combined. Dough will be stiff.  Add chocolate chips, stir. 
Scoop or drop dough by large tablespoons onto a cookie sheet (I use a jelly roll pan).  Bake for 8 min. 

Cashew Chicken

This recipe is a hit with my family.  Its quick and easy to throw together and can feed a crowd.  I serve broccoli and brown rice on the side.

Cashew Chicken

 

• 3/4 cup roasted, unsalted cashews
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1/4 cup water
• 1/4 teaspoon Asian sesame oil

Instructions

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately
7. http://www.onceuponachef.com/2010/03/cashew-chicken.html 

Creamy Lime Cilantro Slaw

Our family loves "slaw".  Its crunchy and a change from eating salads.  This slaw is good as a side or used on BBQ beef sandwiches.  I also have used it with fish tacos and regular tacos.  Super delicious, and when I make this, my boys go back fro seconds.  The dressing made enough for 2 separate meals.  I just put it in the fridge and used it later during the week.

Creamy Lime Cilantro Slaw

1/2 head of cabbage, shredded
2-3 green onion, sliced thinly
1/3 c cilantro, chopped

Dressing:
1/2 c mayo
1/2 c sour cream
4-5 tbs lime juice
1 tsp lime zest (optional)
1 small garlic clove, minced
1 tsp sugar
salt and pepper to taste

Combine dressing ingredients, test for flavor.  Combine slaw ingredients, and add dressing right before serving.  Add enough dressing to make it flavorful.  Refrigerate any leftovers.

White Chicken Chili

I made this recipe around Halloween time.  I made it several times after that.  I love this recipe the day i make it and the leftovers.  It is creamy because of the added cream cheese and full of flavor from the delicious spices. I save time with the chicken by using a Costco rotisserie chicken.  When I buy a chicken, I pick the meat off and divide it into two freezer bags.  This is the perfect portion for a soup or a meal for our family.  If you don't have a rotisserie chicken you can use 2 pounds of chicken breast, shredded.

White Chicken Chili

1/2 rotisserie chicken from Costco, Shredded 
1 small yellow onion, diced
1 tbsp olive oil 
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika 
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese) 
1 1/4 cup fresh corn (frozen works too)
1 Tbsp fresh lime juice
3 (15 oz) cans White beans, drained and rinsed 

In a large pot, saute onion in olive oil for a couple of minutes.  Add garlic and green chilies.  Cook for a couple of minutes.  Add spices and cook for 1 minute more.  Add chicken broth, and bring to a simmer for 15 minutes.  Add cream cheese, whisking to incorporate until it is melted.  Add corn, beans and lastly chicken. Stir to incorporate. Salt and pepper to taste.  Add lime juice. Serve with extra cheese, cilantro, and chips if desired.

Recipe adapted from and picture from here                                                                                                                                                                                                               

30 Minute Pizza Dough/Bread Dough

I love this recipe for my pizza.  It's fast and flavorful.  You can also make a quick loaf of bread with it.  But don't expect super fluffy bread.  It's denser than a dough that takes twice as long.  But when you are in a pinch, this does this trick without sacrificing flavor. 1/2 the recipe for one pizza dough crust.

30 minute Pizza Dough/Bread Dough

3 c. warm water
2 1/2 Tbs Dry active yeast
1 Tb. sugar
1 to 1 1/2 Tbs salt (depends on how salty you want it)
3 Tbs Honey (not necessary but I like the flavor)
5-6 C flour

Put warm water, yeast, sugar and honey into mixing bowl.  Add 5-6 cups of flour and the salt.  Adding more flour if needed.  Knead with the dough hook on the kitchen aide mixture until the mixture is smooth and elastic.  Let dough rise for 20 minutes or so.  Bake at 400 degrees for a loaf of bread for 20-30 minutes.  Or bake at 500 degrees for a pizza with all your toppings on it, until it is nice and golden brown.

Cheesy Smoked Sausage Pasta

Turkey Kielbasa or smoked sausage was on sale this week at the grocery store.  So, I was on the look out for a fast, kid friendly, adult pleasing recipe.  This recipe is incredibly fast.  I love that I only used one pot for the whole thing.  You could add whatever cheese you have on hand to this dish as well as what ever vegetable you have.  I'm sure spinach, kale, bell peppers, broccoli, or corn would all be delicious in this dish.  You could also use fat free half in half or whole milk for this recipe.  I haven't tried it with nonfat milk, so no guarentees if you use that.  Be creative and add what you like.  This made alot, and serves about 6 people.

Cheesy Smoked Sausage and Vegetable Pasta

• 1 Tbsp olive oil
• 1 lb  Smoked Turkey Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1/2 cup milk or heavy cream
• 8 oz dry pasta (any small pasta will do)
• 1/2 teaspoon salt and pepper, each
• 1 cup shredded Cheese
• veggies
• 1/3 cup chopped scallions, for garnish

 

Brown sausage in olive oil in a large pan, add onions and garlic, cook for about 1-2 minutes.  Add veggies, chicken broth, diced tomatoes, milk, and pasta to the pan and bring to a boil.  Cook pasta for 2 minutes less than what it says on the box.  Remove from heat and stir in grated cheese.  Season with salt and pepper and garnish with green onions.

Soy Mahi Mahi with Nectarine Salsa

I got some frozen mahi mahi the other day from Costco.  People think that just because I live in Hawaii, I can cast my fishing pole in the ocean right by where I live and a Mahi Mahi fish will be caught.  WRONG.  I wish I could do that.  I will settle for the frozen packages kind at Costco, much easier.  This recipe is very fresh, light, fast, and tastes amazing.  All the flavors are there, salty, sweet, and tangy.  You could really use any stone fruit to make this salsa.  The nice thing is that you don't have to worry about the fruit being perfectly ripe either.

Soy Mahi Mahi with Nectarine Salsa

3-4 Mahi Mahi Fillets
Marinade:
1/4 c soy sauce
2 tbs lime juice
1 tbs honey
1 tbs grated ginger

Salsa:
1-2 nectarines
1/2 c cilantro, chopped
1 jalapeno, seeds removed, chopped finely
1/2 bell pepper, any color, chopped finely
2-3 green onion, sliced thinly
1 small clove garlic, minced
1-2 tbs lime juice
salt and pepper to taste

Combine marinade ingredients in a large ziplick bag.  Add Mahi Mahi fillets and marinade for 30 minutes to an hour.  Combine ingredients for the salsa, and season to taste.  Heat 1 tbs of oil in a large skillet on high.  Remove Mahi Mahi from the marinade and add to the pan.  Sear for 4 minutes on medium high for both sides.  Serve on top of white rice and black beans.  Top fish with nectarine salsa.

Southwest Quinoa Salad

I have the most delicious salad for you!  I was skeptical.  I haven't jumped on the whole quinoa bandwagon.  But, I have some baby weight to lose, and I have been looking for healthy alternative to eating carbs.  This recipe doesn't taste like "diet food".  I love all the fresh flavors in this salad, it does not lack any flavor.  Try it, you will love it!  If you don't know how to cook quinoa, here is an fabulous website that tell you how:
http://www.thekitchn.com/how-to-cook-quinoa-63344
 

Southwest Quinoa Salad

1 c quinoa, cooked according to package directions (cooked in chicken broth)
1 can black beans, rinsed
1 cup of frozen corn, defrosted or 1 can of corn, drained
4 green onions, sliced thinly
1/2-1 c cherry tomatoes, sliced in half
1/2 c cilantro, chopped

Lime Vinaigrette:
1/3 c olive oil
juice from a large lime
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 jalapeno pepper, seeded, deveined and chopped finely

Cook quinoa, and let cool for 15 minutes.  Mix all ingredients for the vinaigrette.  Combine all ingredients for the salad, and then toss with the vinaigrette.  Let the salad sit in the fridge for at least an hour before serving.

Banana Bars with Brown Butter Frosting

These are AHHHHHHHmazing!  I will never use my over ripe bananas for boring banana bread again.  Not only were the bars moist and delicious, but the frosting sends it over the top.  I never knew how much flavor browning the butter can add to a frosting.  The frosting is insanely good.  You will be licking the bowl and spatula. I made a half batch, because I was testing the recipe.  I will give the measurements for the full recipe.  Just know that you can half the amount and it turns out great!

Banana Bars with Brown Butter Frosting

BANANA  BARS

1 1/2 c

sugar

1 c

sour cream

2

eggs

1/2 c

butter, softened

1 3/4 c

mashed ripe bananas (3-4 bananas)

2 tsp

vanilla extract

2 c

all purpose flour

1 tsp

baking soda

3/4 tsp

salt

1/2 c

chopped walnuts (optional)

BROWN BUTTER FROSTING

1/2 c

butter

4 c

powdered sugar

1 1/2 tsp

vanilla extract

3 Tbsp

milk

1/4-1/2 tsp salt

1. Heat oven to 330F. Grease a 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract, salt and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Picture courtesy http://www.manymakings.com/2013/03/18/banana-bread-bars-with-brown-butter-frosting/

Fancy Salad with Poppy Seed Dressing and Candied Nuts

This salad is amazing.  Every time I have had it, I have loved it.  Feel free to 1/2 the amounts or double the amounts according to the crowd you are serving.  You can add tons of ingredients to this salad to bulk it up for a meal or to serve as a special side salad.  I have used all romaine lettuce and I have also done it with a combination of romaine and mixed leafy greens.  Both are delicious.  Just use what you have on hand.  The nuts, feta and dressing are key though in making this salad unique, tasty, and special.

Poppy Seed Dressing:

1 medium onion, chopped roughly
1 c sugar
1/2 c cider vinegar
1 tbs poppy seeds
2 c veg or canola oil
1 tsp salt

In a blender combine onion, sugar, cider vinegar and poppy seeds.  Puree mixture.  Then while the blender is running, add oil and salt.  Store in an air tight container for up to 2 weeks.

Candied Nuts:

1/2 pound of nuts (any kind) about 2 1/2 cups
1/2 tsp salt
1 egg white
1/2 tbs. water
1/4 tsp vanilla
1/8 tsp cinnamon

Preheat oven to 250 degrees.  Beat egg white and water in a bowl until soft peaks form.  Add salt, vanilla, sugar, and cinnamon.  Beat with mixer.  Add nuts, and stir to coat nuts evenly.  Line baking sheet with foil and grease with cooking spray.  Spread nuts evenly on cookie sheet.  Bake for 1 hour, stirring every 15 minutes.

Other ingredients for the salad:
Lettuce
Cranberries
Feta Cheese
Chicken (optional)
Nuts
Green onions (optional)
peas (optional)
shredded carrots (optional)
cucumber (optional)
tomato (optional)
strawberries (optional)

Herb and Apple Stuffing

I got this recipe from my dear friend Becky who made it last year for our Thanksgiving meal.  I loved it, and fell in love all over again this year.  I had to make some modifications according to the ingredients that were available.  It turned out amazing!  It was so good to combine it with the turkey, and mashed potatoes.  I made it the day before, which I think really makes a difference in flavor and texture.  It may seem super liquidy to you, but trust me it won't be when you cook it up.  Its crunchy on top and soft on the bottom.  Delish!

Herb and Apple Stuffing

• 8 cup(s) sourdough bread, cut into 3/4-inch cubes
• 1/4 cup(s) (1/2 stick) unsalted butter
• 3 ounce(s) of bacon, cut up
• 2 cup(s) (about 1 large) chopped onion
• 1 1/2 cup(s) (about 3 large stalks) chopped celery
• 1 Granny Smith apple, cored, and chopped
• 1/2 cup(s) medium or dry sherry or white cooking wine
• 2 tablespoon(s) finely chopped fresh rosemary leaves
• Kosher salt
• Pepper
• 1/2 cup(s) chopped fresh parsley leaves
• 5 extra-large eggs
• 2 cup(s) heavy cream or half n half
• 1 cup(s) chicken stock or broth
• 2 cup(s) (8 ounces) freshly grated Gruyère cheese
   
• Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.  Needs to be like croutons almost.
• 1. While bread toasts, in 12-inch skillet, heat butter on medium-low. Add bacon; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry/white wine, rosemary, 3-4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
  2. Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.
  3. Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
  4. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.
  
  
   

Berry Oatmeal Crumble Bars

I made these Berry Bars a while back, and I forgot to blog about them.  We always have a bag of Costco frozen mixed berries in our freezer. I wouldn't waste your money on fresh berries for this recipe.  This recipe is the perfect combination of sweet and tart.  The crust and topping tastes like a brown sugar oatmeal cookie, and the filling is to die for. 

Berry Oatmeal Crumble Bars

Filling: 

3 cups of frozen berries
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch 

Crumble and Crust:
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract

Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is defrosted.
In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.

Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.
In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.
Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cut into 20 bars to serve.

 Recipe Source: http://bakingbites.com/2007/05/berry-oatmeal-crumble-bars/

Leftover Halloween Candy Bar Cookies

It's a couple days after Halloween, and we have ALOT of leftover candy.  Soccer season has ended and we have a potluck pool party we are going to.  I needed to bring something, and so the wheels turned in my head.  I used my favorite cookie base for chocolate chip cookies and instead of adding chocolate chips, I added all sorts of chopped up candy bars.  Snickers, Reese's, Baby Ruth, Malt balls, Hershey's bars, Nestle Crunch, M and M's....you name it, it went into the batter.  I went away from putting anything mint into the mixture and stuck with more of the caramel, nut, nougat, peanut butter profile.  These turned out incredible, and was a good way to use all those candy bars.  If you want to do one big chopfest, candy bar chunks can be stored a ziplock in the freezer for later uses.

Leftover Halloween Candy Bar Cookies

2 c. plus 2 tbsp flour
1/2 tsp baking soda
3/4 tsp salt
12 tbs. butter, melted, then cooled till warm
1 c. brown sugar
1/2 c. sugar
1 egg, plus 1 egg yolk
2 tsp vanilla
1 -1 1/2 c. assorted candy bar pieces chopped up

Preheat oven to 325 degrees. Melt butter in a large bowl in the microwave just until it melts, don't scorch it! Add sugars, vanilla, and salt to butter mixture. Add egg and egg yolk, blend. Add flour and baking soda, mix until blended. Stir in candy bar pieces. Scoop tablespoon sized cookies onto an ungreased, light colored baking sheet. Cook for 14 minutes, or until edges are lightly golden...do not over bake. Let cookies sit for 1 minute until removing them from the pan to cool.

Perfect Cut Out Sugar Cookies

I have tried dozens of cut out sugar cookie recipes.  I have to say, this is the one!  I hate it when I cut out the sugar cookies into shapes and after baking the cookies, the shape gets distorted.  Not this recipe.  The shape maintained it's straight lines, and the taste and texture is delicious.  Especially when you pair it with some almond flavored frosting...my fave. 
Keep dough really cold in between batches.  I like to cut out all my cookies at once, place them onto a a cutting board and stick them into the fridge so that they stay cold before putting them into the oven to cook.

Perfect Cut Out Sugar Cookies

1 c sugar
1 cup cold butter, cut into cubes
1 large egg
3/4 tsp vanilla extract
1/2 tsp almond extract
3 cups + 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder

Preheat oven to 350 degrees.
In a large mixer, beat butter and sugar together until blended. Stir in egg, almond and vanilla extracts. Scrape sides of bowl and mix again. Slowly stir in flour and baking powder until just incorporated. Dough will be crumbly so you'll have to work it together with your hands. Shouldn't take too much effort. Roll dough out to be 1/4-3/8 inch thick on well floured work surface. Cut into desired shapes and transfer to baking sheet. Immediately transfer to oven and bake 7-8 minutes. The thicker the cookie, the longer the baking time. Cool 3 minutes, then transfer to cooling rack. Serve at room temperature.  Frost with frosting and decorate if you wish.

Chocolate Chip Cookie Brownies

I made a great dessert tonight.  I love brownies and I love cookies.  Combine the two and you get a a unique dessert.  This was very simple to throw together and was much better than just the ordinary brownie.

Chocolate Chip Cookie Brownies

(Recipe Courtesy of Pinch of Yum)

1/2 c butter, softened
3/4 c sugar
2 tbs brown sugar, packed
1 egg
1/2 tsp vanilla
1 c plus 2 tbs flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips
18.9 ounce brownie mix(I used Giradelli brand from Costco)
(eggs, oil and water for brownie mix)

1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
2. Preheat oven to 320 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter.
3. Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), cover the top of the pan with foil until the last 10 minutes. The foil keeps the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
4. You may have to adjust baking time, as you want the middle of the brownies to be barely set.

Creamy Chicken, Bacon and Broccoli Pasta

I think this is my new favorite pasta dish.  I love this pasta dish because I feel like I'm getting alot of flavor without the loads of fat that you get with an alfredo sauce.  You could put any veggies in this meal.  For the chicken part, I just grabbed some frozen rotisserie chicken that I had in the freezer.  This meal came together very fast, and will be a week night staple in my house.  My kids ate the whole thing, even all the vegetables.  If you hate bacon (which I can't even imagine) leave it out, it will still be good.  You could also just make this vegetarian and put tons of different types of vegetables in it.  It would end up being a like a pasta primavera.
Make sure to salt your pasta water!!!! Super important.  The water should taste like the ocean.  You are using the pasta water for part of the sauce, and it needs to be flavorful!

Creamy Chicken, Bacon and Broccoli Pasta

12 oz. pasta (any shape)
1 c. shredded, cooked chicken
2 heads of broccoli, cut up into florets
1/2 small onion, sliced into 1/2 moons
4 slices of bacon
4 oz. 1/3 less fat cream cheese
3 cloves garlic, minced
juice of 1 lemon
Lawry's season salt to taste
salt and pepper to taste

Slice bacon into little pieces.  Cook bacon in a large skillet until golden brown and crisp.  Remove with a slotted spoon to drain on paper towels.  Leave all but 1/2 tbs of bacon grease in the skillet.  Start pasta water to boil.  Season with salt when the water comes to a boil, it should taste like the ocean water.  Add pasta, and set the timer for 4 minutes under the time it says to cook it. 
Over medium heat, add onion to the skillet until crisp tender.  Add cream cheese to the skillet, and retrieve about 1- 1 1/2 c. of pasta water from the pot. Add some pasta water to the skillet to loosen up the cream cheese.  Add bacon back to the skillet. 
Once the timer goes off for the pasta, add the broccoli florets to the pasta pot, and set the timer for 3 more minutes.  When it is done, drain, and set aside. 
Add garlic to the skillet, and more pasta water if needed to thin it out. Cook for about 1 minute.  Take skillet off the heat, add broccoli and pasta, shredded chicken, and the juice of one lemon.  Stir all together, adding pasta water to make the sauce thin enough.  Taste pasta, and season with lots of pepper, season salt or regular salt until it suits your taste.  Serve immediately.