Almond Joy* Brownie Bites

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Going, going, gone!
Found these little gems on a cute blog called Flour Me With Love.  If you like Almond Joy candy bars, these gooey little guys will crack your coconut!  And to those of you who don’t, I say: C’mon, give coconut a chance. 😉
Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut

1/4 C milk
1 C chocolate chips, melted
1/4 C almonds, crushed (or I thought whole almonds might work too*)

  1. Preheat your oven to 350* and line mini muffin tins with paper liners
  2. Prepare brownie mix according to the directions, and fill muffin cups only half way. 
You know we licked that bowl clean!
3.  Bake brownies for 12 minutes. 
4.  While the brownies are baking, mix together the coconut, milk and sweetened  
     condensed milk 
5.  Remove brownies from the oven and spoon “mounds” (get it, Mounds??…Almond 
     Joy??…Ok..never mind.) of coconut on top of the brownies, being careful not to let the
     gooey mess spill over the edges.  
6.  Bake another 14-16 minutes. The coconut will get nice and toasty. =)
7.  Melt the chocolate chips in microwave or over a double boiler. You can add a little 
     Crisco to thin it out, if you’d like, for easier drizzling. (you can lick that bowl too)
8.  Obviously, the next step is to drizzle the chocolate over the coconut and sprinkle the
     nuts on top.  OR* you could press a whole almond into the brownie before loading on
     the coconut.  Just an idea.  
9.  Cool completely before removing from paper liners.  Enjoy!

*Almond Joy is a trademark of the Hershey Company
*P.S. I just found out that this was originally made in regular sized muffin tins. Even  
 Better!! Interesting that the baking time still worked out nicely.  


Nutella Fruit Dip

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Yummy Nutella Fruit Dip

I love Nutella.  Any recipe I see anywhere that has Nutella in it, I’m interested!  And this one is so quick and easy.  Great for breakfast or for dessert.  Seriously.  Dessert!

Ingredients:
1 cup non-fat Greek yogurt (I used Fage)
1/2 cup Nutella

1.  Combine ingredients in a bowl and stir till smooth.
2.  Serve with your favorite fruit!

Makes 1 1/2 cups

Source:  Babble

Quiet Service

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Image Credit: lds.org Media Library

I was at a Stake Relief Society function last weekend at which I got to enjoy a class on missionary work. Sometimes I don’t feel like I do enough of it. Sometimes I also feel like I don’t serve others enough. So when I came across this quote from Elder Jeffrey R. Holland in “Created for Greater Things,” I found it reassuring and encouraging.

“All but a prophetic few must go about God’s work in very quiet, very unspectacular ways. And as you labor to know Him, and to know that He knows you; as you invest your time–and your convenience–in quiet, unassuming service, you will indeed find that ‘He shall give his angels charge concerning thee: and in their hands they shall bear thee up’ [sic] (Matthew 4:6).”
So let’s keep on keepin’ on (by doing things like serving our families by cooking dinner, for example–in case you didn’t get my pic), and our loving Heavenly Father, Who knows our hearts, will help us out. 🙂

Rustic Autumn Fruit Tart

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Oh my goodness, what a yummy tart!  I pulled this from the internet to use at Thanksgiving but since we ended up having it at my sister’s house, I put the recipe away.  I found it the other day and decided to make it for our Christmas Eve Eve dinner.  That was not a typo.  We had our Christmas Eve dinner early because we went home to eastern North Carolina the next day.  Anyway, this was our dessert and it was really good.  The crust–oh my–I may have to make my next pie with this.

Ingredients:
1/2 cup butter, chilled                                                     1/3 cup brown sugar
1/2 cup cream cheese                                                      1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour                                           1/4 teaspoon ground nutmeg  
2 apples peeled, cored, sliced                                         1/4 teaspoon ground cardamom
1 pear peeled, cored, sliced                                            1 1/2 tablespoons cornstarch
1/4 cup orange juice                                                      1/2 cup apricot jam, warmed
                                                                                     

1.  Cut the cold butter and cream cheese into the flour until the mixture looks like coarse crumbs. I usually use a pastry blender but this time I used my Ninja which was much quicker.  You just pulse the butter and flour until the mixture resembles cornmeal, then add the cream cheese and pulse until it looks like the size of small peas.  You should be able to squeeze a handful of the dough and make a ball.  Shape the dough into a small disk, wrap in plastic, and refrigerate for at least an hour.

2.  Toss the apples and pear with the orange juice.  Whisk together the brown sugar,spices and cornstarch.  Toss the fruit with the sugar-spice mixture and set aside.

3.  Preheat an oven to 375 degrees F.  Set out an 8-inch tart pan or do like me and make a free-form tart, lightly greasing a baking sheet.

4.  Roll the pastry out on a lightly floured work surface to form a 10-inch circle.  Transfer the dough to the tart pan or baking sheet.  Arrange the fruit decoratively Plop the fruit in the middle of the pastry (really, I just had no time to be fancy).  If you are using a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the folds will overlap).

5.  Bake the tart in the oven until the crust is browned and the filling is bubbly, about 30 minutes.  Remove the tart from the oven and brush it with the apricot jam.

I served this with a scoop of vanilla bean ice cream.  You could use whipped cream.

Source:  CULINARY JEN, allrecipes.com

Cream Puffs, Eclairs and more

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My Great Aunt Addie used to be famous for her cream puffs. This is her recipe. They are so fun to make with your family not to mention, yummy!

These are not just dots of puff! They can become many traditional or festive things. Don’t let the list of steps fool you, these are easy peasy. They are good with savory fillings as an appetizer or finger sandwich. I’ve listed ideas for different “shapes” below the recipe. This doubles well.

Ingredients:
1/2 cup butter ( not margarine)
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 eggs

1. In a medium saucepan melt butter.
2. Add water and bring to a boil.
3. Add flour and salt all at once. Stir vigorously, cooking and stirring until mixture forms a ball that doesn’t separate.
4. Remove from heat, cool slightly (about 5 minutes). Add eggs one at a time beating with a wooden spoon after each addition until smooth.
5. Drop batter by teaspoons or Tablespoons depending on the size you want (the batter will “puff” to around three times its size) onto ungreased baking sheet.
6. Bake in a 400 degree oven for 15-30 minutes (depending on size) until golden brown and puffy.
7. Remove from oven, let cool slightly on cooling rack.
8. Split open and remove any soft dough, fill with — Chicken Salad or other Savory spread, whipped cream, jam and cream, pie filling and cream, pudding, ice-cream or pudding custard .
9. For Eclairs: Frost filled puff with chocolate icing below:

Eclair Icing:
3 Tblsp butter
1/2 cup semi sweet chocolate chips or 1.5 oz bitter sweet chocolate
3 Tblsp half and half
1/4 tsp vanilla
3-4 cups powdered sugar
5 + Tblsp milk

1. Melt butter, choc. and half and half together in microwaveable bowl or medium saucepan
2. Remove from heat and add vanilla and powdered sugar
3. Add milk a few tablespoons at a time until desired consistency is reached. Mix until smooth and creamy.

Pudding Custard:
1 small box Vanilla (or your choice) instant pudding
2 cups whipped cream

1. Prepare pudding according to package directions except use 1/3 cup less milk
2. Mix ingredients together and chill for 20 minutes

Enjoy!

Shape Ideas:
1. Drop batter in the shape of mini footballs, frost with choc icing. Use white icing to make lines on the footballs
2. Drop batter in the shape of mini hearts or one large heart with a hole in the center (it will puff better). Fill with Cherry Pie filling and cream. Drizzle with chocolate and white icing.
3. Drop batter in the shape of Easter Eggs, ice with choc. icing. Use white or other color icing to write names on the egg.
4. Drop batter in the shape of Shamrocks, Flowers, Hats, Flags, Pumpkins, Christmas Trees, etc. Experiment – Have fun!

Source: Aunt Addie, My mom and Me

Cinnamon Bun Cake

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This is a really easy recipe. It requires little effort with a big payoff! This is delicous!

Cake batter:

3 cup a.p.flour
1/4 tsp. salt
4 tsp. baking powder
1-1/2 cup milk
2 eggs
2 tsp. vanilla flavor
1/2 cup butter, melted

Cinnamon batter:
1/2 cup butter, softened
1 cup brown sugar
2 TBSP a.p. flour
1 TBSP. cinnamon

Glaze:
2 cup powdered sugar
5 TBSP. milk
1 tsp. vanilla

Mix all cake batter ingredients together except for butter. Slowly stir in the melted butter and then pour batter into a greased 9×13 baking dish. Mix the cinnamon batter together. Drop by TBSP fulls all over the cake batter. With a knife, swirl together the two batters. Do not over mix! You want to see the marble effect when you slice it after baking. Bake at 350 degrees for 30 min. Watch it. You don’t want to over cook it. You will need to touch it or insert a toothpick to check when its done. Prepare the glaze and set it aside. While its cake is warm pour the glaze over it and let it cool. This is sooo good with a glass of milk. Enjoy!

Roasted Red Pepper and Basil Pesto Pasta

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This recipe has all the quintessential Italian ingredients to satisfy your cravings and is easy peasy to boot!

Ingredients:

3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
1/2 t. salt
1/4 t. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta (I like to use the miniature version)
1/4 cup heavy cream, optional

Directions:

1. Place garlic and pine nuts in a food processor. Pulse until finely chopped.

2. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined.

3. With motor running, add olive oil through the feed tube and process until incorporated. Set
aside.

4. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the
pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until
warmed through.

Source: Picky Palate

This entry was posted in Pasta.

Tuscan Pork Chops

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Let’s be honest with each other, ok? Pork chops don’t always turn out that great. They can be tough, easily overcooked and bland. Today I am rescuing the pork chop. This recipe has amazing flavor and texture, and put pork chops back on the dinner menu at our house. Before I get to the recipe, here is a link to a tutorial on how to finger test the doneness of meat:

Remember that pork needs to be cooked all the way through. I would recommend cooking on a cast iron skillet if you have one because it retains it’s heat well and allows you to turn the stove off completely and still have warmth for your pork chop to finish cooking through.
4 Servings
Ingredients:
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1 large tomato, sliced into chunks, OR pint of grape tomatoes, halved
3 cloves garlic, diced
1 T dried basil
2 tsp. of italian salad dressing OR balsamic vinegar
4 oz. feta cheese, crumbled
Directions:
1. Heat 1 tablespoon of oil in a skillet over medium heat. Stir in onion and cook until golden brown. Remove onions from pan and set aside.
2. Add 1/2 tablespoon oil to the hot skillet. Season pork chops with salt, pepper, and garlic powder, and place in skillet. Seer about 2 -3 minutes on first side until browned. Turn and seer on second side for about 2-3 minutes, then turn the temperature down to medium-low or (off if using cast iron) Test for doneness and cover for about 2-4 minutes more (testing for doneness often). When the meat is done, remove from pan and keep warm under some foil.
3. Return the heat to medium. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until the tomatoes are tender. Mix in dressing or balsamic vinegar, and season with salt and pepper.
4. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Source: adapted from an allrecipes.com recipe

Choose The Right

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At Church I have the amazing opportunity to work with the children ages 18 months – 12 years old. This year when we were planning out everything and all the new materials were being delivered, I was thrilled to see that the new Theme for 2012 was “Choose the Right.”

Many people are familiar with this little ring and what it stands for. If you’ve never heard about it, well… today is your lucky day!

The Ring and symbol was brought about in the mid 1960’s. The Church wanted something to help the children of the church to have a good moral code. Enter, the CTR Ring. The shield is to remind us to “shield” us from temptation. The green background was given to remind us of the evergreen tree, a tree that remains constant as seasons change. “CTR” stands for Choose the Right. We are to do the right thing, in every place and in every situation. We have been given this wonderful gift of agency, and we are to use it wisely.

I love this goal! There is a song that goes along with this theme, the very end I just love…. “Choose the Right way, and be happy…. I must always Choose the Right!”

Sweetened Whipped Cream

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Is that a black and white photograph of food? Why, yes, it is. Because whipped cream is white, anyway.

My husband has recently had a hankering for strawberry shortcake. So at Food Lion today, I was going to buy some whipped cream in a tub from the frozen section–but then I looked at the ingredients. Cream was not one of them. In fact, the main ingredient was water. So I decided I’d whip my own cream.

Ingredients:
1 C heavy whipping cream
3 T confectioners’ sugar
1/2 t vanilla extract
1. Chill a small mixing bowl and beaters in the refrigerator ahead of time.
2. Using your chilled bowl and beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
Note: Do not overwhip your cream or it will start becoming runny.
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