Mud Balls

by Julie // January 9, 2012 // 11 Comments

Of all holiday treats, Mud Balls are hands down my favorite. Ever since I was a kid, I just can’t resist them. So I don’t make them very often, but I just have to have them at Christmas. And this past Christmas was no exception.

I mean, how can you resist such yumminess?

My chocolate dipping tools: two inexpensive forks with the middle tines bent backwards with pliers.

I use both forks for dipping but I had to hold the camera with one hand! I use both forks to roll the ball around gently in the chocolate to cover it completely, then I use the fork in my dominant hand to cradle the ball while gently tapping the bottom of the ball on the other fork.

The final product displayed on plastic Target dishware made into a tiered server using Lucite candlesticks and glass/bead glue.

Ingredients:

2 sticks butter, melted

1 cup graham cracker crumbs

1 cup coconut

1 cup chopped nuts (optional)

1/2 cup peanut butter (creamy or crunchy)

1 pound powdered sugar

1 Tbsp. vanilla

1/4 bar household wax*

8-10 ounces semisweet chocolate chips

1. In a large bowl, mix all ingredients except the wax and chocolate. Shape into balls. (I use a small cookie scoop for this to portion the balls, then I roll them in my hands to make them smooth).

2. In a double boiler, melt the wax and chocolate chips completely. Keep on very low or remove from heat altogether (but keep the double boiler sitting over the hot water).

3. Dip balls one at a time, allowing excess chocolate to drop off before setting each ball on waxed paper to set.

Makes about 60.

Source: my Mom

Notes:

Please use butter. Please, please, please!
The original recipe calls for 12 ounces of chocolate but that always leaves a LOT leftover.
*Don’t freak out about eating wax. I have checked on this and it’s fine. It’s completely edible. I promise. Plus the amount per ball is so tiny. It will make the Mud Balls shiny and smooth and they will dry better with it than without. (I use GULF brand…it comes in a small box and has 4 rectangular bricks in it…you can find it in the canning aisle usually.)
If you want the taste of Mud Balls without the work, make Mud Bars. Instead of making the “dough” into balls, press the mixture into a 9×13-inch pan. Then melt the chocolate chips (without the wax) and pour over the top, spreading evenly. Allow to set before cutting into bars.

Enjoy!

One-Ingredient Cinnamon Roll Waffles (and our FIRST GIVEAWAY!!)

by Julie // December 12, 2011 // 42 Comments

Okay, I know this is a really easy recipe since you don’t have to actually make anything. But when I saw it on Pinterest I just had to try it. You see, I love to have supplies on hand for emergency meals. You know, when you don’t have time to cook but don’t want to get junky fast food or when someone comes over for a meal unexpectedly…..it’s nice to have a few quick-fix meals on hand. THIS is an amazing quick-fixer. In fact, I think this would be a fantastic Christmas morning breakfast. I love cinnamon rolls on Christmas morning, but who has time to make those amidst all the other goings-on?

Couldn’t be easier!

Ingredient:
refrigerated, uncooked Cinnamon Rolls

1. Place one roll on each square or section of your waffle iron. Close the lid and cook until the done (when they don’t wiggle when you press on them).
2. Drizzle with the icing that came with them (or make your own).

DONE!! Seriously…is that not amazing? They taste really good too. I bought two packages (8 rolls in each can) and that wasn’t enough for my family. Next time I’d do 3-4 packages. They cook up so quickly that they would be great for a family get-together. They’re not very big, so they look like baby waffles. Great for a brunch! Oh, and by the way, you can also use any other refrigerated sweet roll or biscuit. I think I need to try Orange Roll Waffles next…….<drool>

One serving is 2-4 rolls, depending

Oh my.

Source: A Hen’s Nest

GIVEAWAY IS NOW CLOSED.

And now, what you have been waiting for: The giveaway!

To celebrate Christmas, the Mormon Mavens are hosting a great giveaway from Pampered Chef consultant Heather Lima. Heather has graciously agreed to offer some great Pampered Chef products that are sure to help you with your holiday baking!

Get on with it, you say? Okay, okay…..here’s what Heather is giving away to ONE lucky Mormon Mavens reader:

one set of Bamboo Prep towels–soft, plush, and absorbent towels; 22″ x 14″; machine washable and made from renewabale/sustainable bamboo; sells for $17.50
a set of Easy Read Measuring Cups–so great for measuring liquids (no more bending over and looking sideways); standard and metric measures that you can read from above, flared rims prevent drips; set of 3 cups–1-cup, 2-cup, and 4-cup; microwave- and dishwasher-safe; sells for $23

I don’t know about you, but I am drooling over those measuring cups!

Interested? Yeah. We thought you would be.

Here are the details:

You can have up to 5 entries.
Continental U.S. residents only (sorry!).
YOU MUST LEAVE A SEPARATE COMMENT FOR EACH ENTRY. Leaving one comment with all your stuff in it counts as one entry!!
Giveaway will run from Monday, December 12 through Friday, December 16.
Winner will be announced on Saturday, December 17. (If we can get your address before Monday, we can get these goodies shipped to you by Christmas Eve!)
You MUST include your email address in each entry you submit so that we have a way of contacting you if you win!
Entries that don’t meet the above requirements will not be considered.
Winner will be chosen using random.org.

Here’s how you can enter:

MANDATORY ENTRY: Send an email to Heather at heather_lima@yahoo.com and request a subscription to her Pampered Chef newsletter, then come back here and leave a comment telling us that you did so. (make sure and tell her your first name so she knows how to greet you in your newsletter)

OPTIONAL ENTRIES:

Be a follower of the Mormon Mavens in the Kitchen (and leave a separate comment telling us that you are).
“Like” Heather’s Pampered Chef page on Facebook (and then come back here and leave a separate comment here telling us that you did).
Leave a comment on Heather’s Pampered Chef page on Facebook telling her what Pampered Chef product you wish was under the Christmas tree for you (and then come back here and leave a separate comment here telling us that you did)!
Leave your contact info for Heather on her “Contact Me” page (and then come back here leave a separate comment here telling us that you did).

Good luck, everyone! And MERRY CHRISTMAS!!

Creamy Italian Tomato Sauce

by Julie // November 26, 2011 // 4 Comments

Here’s another new recipe from the Worldwide Ward Cookbook that I reviewed here a little while back. I’m not a big fan of red sauces, in general, so when I saw a creamy version I was very interested. It’s got a nice flavor and is a perfect replacement for marinara or spaghetti sauce. It also made a LOT. I served my family a generous portion of rotini pasta and still had two quarts to spare. Those went straight to the freezer for future meals. My next adventure with this sauce will be to try it on pizza in place of traditional pizza sauce!

Ingredients:
2 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. dried basil
pinch of red pepper flakes
3 medium onions, chopped
1 tsp. minced garlic
dash salt
3 (29 ounce) cans tomato sauce
7 ounces Gouda cheese
1 pint heavy cream

1. Heat olive oil and butter in large pot over medium to medium-high heat. Add basil, red pepper flakes, onion, garlic, and salt and cook until onion is tender.
2. Add tomato sauce and simmer over medium heat for at least 20 minutes.
3. Cut Gouda cheese into chunks and add to sauce, stirring until melted. Add heavy cream and remove from heat, stirring until well combined.
4. Serve over pasta and top with grated Parmesan cheese.

Source: adapted from Worldwide Ward Cookbook

Mint Chocolate Chip Ice Cream

by Julie // November 21, 2011 // No Comments

My husband LOVES anything mint and chocolate. So I recently made this for him from The Ice Cream Deck. It was a big hit, especially with Bittersweet Chocolate Sauce. Hot fudge would also be great and be lend a little more sweetness. It was a little strong for me, so next time I’ll use half the peppermint extract (1 tsp instead of 2). I also think I might try semisweet chocolate in place of bittersweet, just for fun.

Ingredients:
2 cups half-and-half
4 large egg yolks
1/2 cup sugar
1 cup heavy (whipping) cream
1-2 tsp. peppermint extract
3 ounces bittersweet chocolate, grated or chopped

1. Prepare a large bowl or pan with ice water. This will be used as an ice bath for the custard you make. The depth of this ice bath should be about half the depth of your double boiler.
2. In the top of your double boiler, heat the half-and-half over simmering water until steaming. Whisk the egg yolks in a bowl until blended, then whisk in the sugar. Whisk some of the steaming half-and-half into the egg mixture. Then pour the whole thing into the double boiler.
3. Stir and cook over the simmering water until the mixture forms a custard and coats the back of a spoon, about 10 minutes. Remove from heat and place the top of your double boiler in the ice bath. Stir occasionally until it cools to room temperature.
4. Strain into a container and stir in the cream and the extract. Cover and refrigerate until well chilled.
5. Freeze according to ice cream maker instructions. When almost frozen, add the chopped or grated chocolate and allow to churn until it’s mixed in well (about 15 seconds).
6. Transfer to a container and freeze until firm, about 2 hours.

Makes about 1 quart of ice cream.

Source: The Ice Cream Deck

Spring Green Risotto

by Julie // November 14, 2011 // No Comments

Whenever I heard “risotto” I always figured it meant “super complicated fancy food”. But when I saw Ina Garten make it on Barefoot Contessa, I knew it was as easy as it looked. It just takes a little babysitting on the stove. And it is SO worth it! Such an amazing comfort food. It’s one of my favorite dishes EVER! We eat it as a meal, but you could have smaller portions and use it as a side. The key ingredient, in my opinion, is homemade chicken stock. It just improves this dish so much, giving it a depth of flavor unequaled in any store-bought stock, broth, or bouillon cube!

Ingredients:
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. butter
3 cups chopped leeks (about 2 leeks, using white and green parts)
1 1/2 cups Arborio rice
2 quarts simmering chicken stock (homemade if you can at all help it!)
1 pound thin asparagus, tough ends removed and cut into 1 1/2″ lengths
10 ounces frozen peas
1 tsp. fresh lemon zest
2 tsp. kosher salt
1 tsp. pepper
1 Tbsp. freshly squeezed lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese (plus more for serving if desired)
3 Tbsp. minced fresh chives

1. Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks and saute for 5-6 minutes until tender. Add the rice and stir till all the rice has been coated with oil/butter.
2. Add a ladle of chicken stock and simmer over medium to low heat, stirring constantly, until most of the stock has been absorbed. Continue adding chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be nearly absorbed before adding more.
3. When the risotto has been cooking for 15 minutes, add the asparagus, peas, lemon zest, salt, and pepper. Continue cooking and adding stock, until rice is tender but still firm (another 10-15 minutes).
4. Whisk lemon juice and mascarpone cheese together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, Parmesan cheese, and chives. Allow to set aside a few minutes before serving.

Source: adapted from Ina Garten’s recipe

Harry Potter Butterbeer

by Julie // October 31, 2011 // 2 Comments

I found a recipe on Pinterest for Harry Potter Butterbeer and was so excited to try it. I made it, but was disappointed with the flavor of the actual drink (the topping was pretty good). But I decided it was worth trying to salvage so I tried again. The original recipe calls for butter flavoring and rum extract in the cream soda, but I found that this made the soda taste diet-y and weird so I just used plain cream soda. Hence, there is no “butter” in this “beer”. But I ran this by a ten-year-old expert who has been to the Harry Potter theme park and tasted “real” Butterbeer….he liked it. So I guess I’m good to go.

Ingredients:

2-liter bottle of cream soda*

1 cup whipping cream

7 oz. jar marshmallow creme

1 tsp. rum extract

1. Chill the soda completely before “assembling”.

2. In a mixing bowl, combine the whipping cream, marshmallow creme, and rum extract until smooth and combined.

3. Pour cream soda into cups, allowing head room. Drop the topping by spoonfuls into soda. It will float and fizz. Serve!

Source: adapted from Design Dazzle Blog

*The first time we tried this we bought A&W Cream Soda, but didn’t realize until after we drank it that it has caffeine. I was able to find a no-caffeine cream soda at Lowe’s Foods….Polar brand soda.

Pizza Stromboli

by Julie // October 24, 2011 // No Comments

This is a really versatile recipe (see notes below). It makes a great lunch and is super easy to make.

Ingredients:
1 package Pillsbury French Loaf (or store brand if you are lucky enough to have it)
1 package pepperoni slices
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees. Open up the dough package. Find the seam and unroll the dough carefully onto a greased cookie sheet.
2. Cover the dough with pepperoni slices to within 1/2″ of edges (use as much as you like). Sprinkle with cheese.
3. Roll dough back up and center the loaf on the cookie sheet, seam side down. Pinch ends and tuck under slightly to seal ends. Make a few shallow cuts along the top with a serrated knife.
4. Bake for 20-25 minutes. Let rest 10 minutes and slice. Serve with marinara, pizza, or spaghetti sauce.

Notes:

I like to use the extra large pepperoni slices for this. Makes it easier to roll up the dough because those slices are usually thinner.
Variations with other deli meats: roast beef with cheddar, turkey with provolone, ham with swiss.
Serve the deli versions with mustard, dressing, or other condiments for dipping.

Source: Quick Cooking magazine

Peanut Butter Chocolate Squares

by Julie // October 17, 2011 // 13 Comments

We love, love, love the classic combination of chocolate and peanut butter at my house. This particular recipe is probably the most requested treat in our family.

Ingredients:
1 cup butter, melted
1 cup peanut butter
1 (16 oz.) pkg. powdered sugar
1 1/2 cups graham cracker crumbs
1 (12 oz.) pkg. semisweet chocolate chips, melted

1. Combine butter, peanut butter, powdered sugar, and graham cracker crumbs in a mixing bowl. Stir together until well blended. Press into ungreased 9″x13″ pan.
2. Pour melted chocolate over top, spreading evenly. Cut into bars when chocolate is set.

Notes:

You can speed the process of the chocolate setting by putting the pan in the fridge. Just remember to take it out at least a half hour before you want to cut it. When it’s cold the chocolate will crack.
We have often wanted to make these bars but not had the graham cracker crumbs. We’ve experimented with substitute ingredients with pretty good results (All Bran cereal and Honeycomb cereal to name two; pulse in the blender).
One of our latest variations on this has been to add coconut into the peanut butter mixture. SO GOOD!

Source: My Mom

Grandpa’s Chili

by Julie // October 10, 2011 // No Comments

My Grandpa Davis made the best chili. I have fond memories of him making it, nursing it on the stove top till it was just right. He loved to use a LOT of chili powder, so you may want to back off on that a bit if you’re not into spicy. Mind you, it’s not radically spicy. I don’t like super spicy food, and this is just about as spicy as I want to get with my food. (I’ve found that serving some fresh fruit as a side dish can help with that “burning mouth” syndrome.)

Ingredients:
2-3 Tbsp. oil
2 large onions, chopped
2 green bell peppers, chopped*
2 pounds ground beef
1 (2 ounce) can chili powder
2 or 3 (1-pound) cans pinto beans, drained**
3 (1 pound) cans tomatoes, chopped
1 Tbsp. salt
1/2 tsp. red pepper
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
water

1. In a large pot, saute onions and green peppers in oil. Add ground beef and brown.
2. Add remaining ingredients and simmer 1-2 hours.*** Use enough water to obtain desired chili consistency.

*I hate green peppers, so I always leave these out.
**Use whatever mix of canned beans you like. Pinto, kidney, and black beans work well in any combination.
***I tried this the other day in the SLOW COOKER. I browned the beef, then put everything in the SLOW COOKER. It worked great!

Source: my grandpa, James Graham Davis

Marble Sheet Cake with Frosting

by Julie // October 3, 2011 // No Comments

Why clean the kitchen, even if you did mess it up? Why not just make a deal with your 12-year-old son that if he’ll clean it all up, you’ll make a treat? Then, while he’s cleaning, go rummage through your stash of clipped recipes in search of a new chocolate adventure. Not that I’m saying that’s what I did, but, yeah….that’s what I did. The result? This yummy cake.

Ingredients:
Cake
2 sticks butter, softened
1 3/4 cups sugar (DIVIDED)
2 large eggs
2 tsp. vanilla
2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water

Frosting
1 stick butter, softened
3 cups powdered sugar
2/3 cups unsweetened cocoa
3 Tbsp. hot water
2 tsp. vanilla
3 to 4 Tbsp. half-and-half

1. Preheat oven to 325 degrees. Beat butter and 1 1/2 cups sugar at medium speed for 4 to 5 minutes or until creamy. Add eggs, one at a time, beating just until combined after each addition. Beat in vanilla extract.
2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15×10 inch jelly roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

5. Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean (be careful NOT to overbake!). Cool completely in pan on a wire rack (about an hour).
For Frosting:
1. Cream butter in a mixer.
2. Whisk together sugar and cocoa in a medium bowl. Combine hot water and vanilla.
3. With mixer going, add sugar mixture alternately with water mixture until well combined.
4. Add half-and-half a tablespoon at a time until frosting reaches desired consistency. Frost cake and enjoy!
NOTE: If you see cake as a delivery system for frosting, you may want to double the frosting.

Source: Southern Living magazine