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Trying to get into that holiday spirit? What better way than to share some christmas cookies and make some new friends! If you are  interested, Steph Chows is organizing a cookie exchange, the details can be found on her page. She needs your names and addresses by the 13th so get your names to her asap.

I make a gazillion cookies over the holidays so the hard part for me is figuring out which ones to send 🙂

Take Care and Enjoy!

 

CornChowder

So a while back it was warm outside and fresh corn could be found on just about every street corner. Well maybe not so much anymore now that I was watching it snowing outside, but that won’t stop me from posting this recipe. So The Pioneer Woman did it again, this corn casserole was to die for! Cutting the corn off the cob was a little time-consuming and messy but it was definitely worth it in the end. If you are looking for a recipe involving fresh corn or even canned corn I’d recommend giving this a try.

Enjoy!

Fresh Corn Casserole
Source: The Pioneer Woman

 8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

 Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Cajun Chicken Alfredo

Double Chocolate Brownie Cake

Do I really need to say anything more…really. This cake is as amazingly good as the name sounds. We were hosting a little get together at our house and this took no time at all to make. Perfect stress free desert. I really could eat this whole thing myself and I have to say that this goes down really good with a nice cold glass of milk.

Enjoy!

Double Chocolate Brownie Cake

Found on: Delicious Meliscious  Source: Allrecipes.com

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low-speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Peanut Butter Torte

Choco Torte2

This is one amazing dessert. I made this for my husband’s birthday and it was a hit. It was time consuming to make but it was worth it and I was so proud of myself for how good it turned out. These pictures don’t do justice. If you are looking for a knock you socks off, impress your friends dessert I highly recommend trying this.

Enjoy!

CTorte

Peanut Butter Torte
Found on Brown Eyed Baker (Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)

Yield: 6 to 8 servings

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Choco Torte

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Looking for a nice healthy dish that’s pretty quick and simple? I recommend trying this dish if you have some saffron around. It came together pretty quick and it was quite tasty.

Enjoy!

South Beach Chicken Paella
Source: The South Beach Diet Quick & Easy Cookbook

1 ½ pound boneless, skinless chicken breasts, cut into ½ inch pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
½ cup roasted red bell pepper (from a jar), drained and thinly sliced
2 cups low sodium chicken broth
¼ teaspoon saffron
3 tablespoon chopped fresh parsley
Salt and freshly ground pepper

Season chicken with salt and pepper. Heat olive oil in large, straight sided skillet over medium high heat. Add chicken and onion; cook, stirring often, until onion is softened, about five minutes.

Stir in rice. Add red peppers, broth, and saffron; bring to boil.

Cover, reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes. Stir in parsley, season to taste with salt and pepper and serve.

Pumpkin Puree

IMG_2976

This year we grew some pumpkins and they actually grew, yes we live in the country but gardening in not my forte. We didn’t get any giant pumpkins but we got quite a few smaller ones which are perfect for making pumpkin puree and that’s exactly what I did. Now I meant to take pictures of the whole process but I forgot the memo midway through. 

Pumpkin Puree

Pre-heat the oven to 375F.

Wash pumpkins and dry them off.

Cut pumpkins lengthwise and scoop out the seeds and gunk.

Lay pumpkins flesh side down on a greased cookie sheet (with sides)

Now pop them in the oven for 90 minutes or until skin and flesh are very soft. Some of the pumpkins may need longer time so be aware.

Once roasted, remove from oven and let cool so you can handle them.

Scoop out the flesh into a food processor and puree pumpkin to a smooth consistencey.

Now you can use the pumpkin puree to add in cookies, muffins, soup, or whatever else may tickle your fancy! have fun with it!!!

 

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Chicken Piri Piri

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Trying to find different chicken recipes I came across this recipe in my South Beach Cookbook. My husband was on the fence with this recipe it was different but it was worth a try. The original recipe is using this as a marinade/baste and grilling the chicken. I ran out of propane so I prepared this dish as shown below.

Enjoy!

Chicken Piri Piri
Adapted from: The South Beach Diet Quick & Easy Cookbook

¼ cup extra virgin olive oil
2 tablespoons cider vinegar
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
¼ teaspoon red pepper flakes
¼ teaspoon salt
4 boneless, skinless chicken breasts (I only used two)

Whisk together oil, vinegar, jalapeno, garlic and red pepper flakes, and salt in a small bowl. Place chicken in baking dish and pour mixture over it. Bake in the oven pre-heated at 375F for 35-40 minutes or until juices run clear.