Sweet Simplicity

There are moments in life that are SO sweet you wish you could stop time, right?

This could cover a multitude of things.. birthdays, graduations, marriages, trips, giving birth to a child, or enjoying a sweet, simple syrup... 

Since my last post, Todd went to San Francisco for work and I headed out there when he finished so we could spend some time together.

Todd, I, Who doesn't really love comfort food?? Since we didn't get to spend Valentine's Day together, I sent him off with pancakes and... (drum roll) Homemade Syrup... YES.

Official Scott Disclaimer: You will want to make this asap. SO do not read this if you are not prepared to face the consequences of showing up to the local SOA group. Syrup Obsessed Addicts.

It is... that GOOD.

It's very simple but seriously good. You can put this on pancakes, ice cream, brownies, a spoon... whatever your heart desires. And please don't try to deny you will not eat this off a spoon. Everyone does = )

Ok. Here are the partners in this crime:

 3/4 Cup Buttermilk

1 1/2 cup Sugar

1 stick of butter

2 TB Corn Syrup

1 tsp baking soda

1 tsp Vanilla

Combine ALL ingredients except Vanilla in a large pot. Bring to a boil while you are stirring. Once this boils reduce heat to low (as long as it is still boiling). Cook, stirring frequently, for 8-9 minutes. Once it has turn golden-brownish take off the heat and stir in Vanilla. 

It will thicken up.. 

Pour on top of pancakes... or enjoy with your spoon!!

Woah, Yum.

Yum.

Yum.

I hope you haven't given up syrup, sweets or pancakes for lent! = )

Love Don't Cost A Thing!

As you know, there is this coveted holiday coming up that deems you must buy your honey a present to show how much you love them... maybe you don't actually think that, but c'mon... subconsciously you have been brainwashed by the ridiculous commercials shown this time of the year

I really think I might stop watching TV until after this holiday to avoid "Every Kiss begins with K" getting stuck in my head.

So why not continue the legend of the martyr Saint Valentine and stand up against this highly marketed holiday by baking or making your sweetie something special.

Because the truth is... love don't cost a thing, right?

Well I have put together some items I hope you will enjoy and join me in the baking-making revolution :)

Godiva thrives off making a killing on chocolate covered strawberries...but why not put a little twist on it yourself and make Chocolate Covered Strawberry Cupcakes??

Ok...after seeing the picture you may consider yourself as being the "honey" in your life so yeah... why not treat yourself?? :)

Here's the recipe if you can stand waiting until Valentines!!

Ingredients:

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

For the Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.

OK, so this holiday is saturated with red and pink decor.

Live it up and make some Red Velvet Whoopie Pies!!

Now I'm realizing writing this post is a little harder than I imagined... I might go into an imaginary sugar coma just from viewing this amount of sweetness... wait, nope. Not Possible. I'm an addict to sugar so I can handle.

Ok, whew. Here's the recipe.

Red Velvet Whoopie Pies

1 tablespoon unsalted butter
1 cup cake flour
1/3 cup unsweetened cocoa (not Dutch process)
1/2 teaspoon salt
2/3 cup canola oil
3/4 cups granulated sugar
1 large egg
2 TBS red food coloring (I used gel dye until I achieved the desired color)
1 teaspoons vanilla
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

Directions
1. Preheat oven to 350 degrees. Place spray foil liners with non-stick cooking spray and place on a cookie sheet.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in egg. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Place 1 tablespoon of batter per foil heart pan
6. Place in oven and bake until a cake tester comes out clean, 10-14minutes. Let cool in pans 10 minutes. Then remove from pans, and cool completely before frosting.
7. Slice the cakes in half and frost the inside with cream cheese frosting. Sandwich the cakes together and decorate the sides with Valentine’s themed sprinkles. I left a few of the cakes whole and sandwiched them together, this made for some BIG whoopie pies!

Cream Cheese Icing
1 (8) ounce package cream cheese, softened
3 tablespoons butter, softened
1 lb confectioners’ sugar
1 teaspoons vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy and spread between layers.

You can NEVER go wrong with chocolate... NEVER.

Mix it up with making Salted Caramel Brownies

Salted Caramel Brownies

Brownie portion from Alice Medrich | Preparation: Heat oven to 400 degrees F. Cover 8×8 pan with bake spray.

Ingredients:

Brownie:

• 8 tablespoons unsalted butter
• 4oz. unsweetened chocolate
• 1 ¼ cups sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• ½ cup all-purpose flour

Salted Caramel Layer:

• 1 large egg
• 8 ounces cream cheese, softened
• 1/2 cup salted caramel, homemade (recipe follows)
• 2 tablespoons flour

Homemade Salted Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:

Brownie:

1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside.

Salted Caramel Layer:

1. Add all ingredients in a bowl and mix to combine.

Assembly:

1. Measure out ¾ of brownie mixture; set aside. Pour remaining brownie batter into an 11×3 inch pan. Pour salted caramel mixture on top. Pour ¾ cup of brownie on top. Using a skewer softly pull brownie and salted caramel mixture in circular motions throughout the top to create a swirling pattern on top. Bake for 20-25 minutes, or until the brownie starts to pull away from the sides of pan.
2. While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.

Homemade Salted Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

 Ok, really. This is the last. Food Coma might be for real!!

As for my hubby, he has a thing for donuts...chocolate...and yes beer.

Interesting combo but hey, I love him :)

Chocolate and Beer filled Donuts

 

Chocolate and Beer Filled Donuts

Makes 12 Donuts

* 2 tablespoons active dry yeast
* 1/2 cup warm water (110 degrees)
* 1/4 cup sugar, plus more for rolling
* 2 1/2 cups all-purpose flour, plus more for dusting
* 2 large eggs
* 2 tablespoons unsalted butter, room temperature
* 2 teaspoons salt
* 3 cups vegetable oil, plus more for bowl
* 2 egg whites, lightly beaten
* One batch of Chocolate Beer Truffles, or a chocolate of your choice

Instructions:

1. In a small bowl, combine yeast and warm water. Set aside until  foamy, about 5 minutes.

2. In a food processor fitted with a blade, combine yeast, ¼ cup sugar, flour, eggs, butter and salt and process in two-second bursts three times or until combined (dough will be sticky). Place dough in an oiled bowl and turn a few times to coat; cover with plastic wrap and refrigerate overnight.

3. Remove dough and let rest at room temperature for 30 minutes. Turn dough onto a lightly floured work surface, roll dough to 1/4-inch thickness. Use a 2 inch-round cutter or a drinking glass and cut 20 rounds. Place chocolate in the center and brush edge with egg whites. Place another round on top and press edges together to seal. Continue until all rounds are finished. Cover with plastic wrap; let rise 15 minutes.

4. Fill medium saucepan with vegetable oil over medium heat. Heat oil until a deep-frying thermometer registers 360 degrees. Using a slotted spoon, add 3 donut rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Continue until all rounds are cooked

A few notes:

1. To shortcut this recipe you can use store-bought buttermilk biscuits instead of making your own dough. There will be a slight difference in taste and texture. But I made one version this way to compare and they are quite good.

2. To shortcut the center, place any piece of chocolate candy bar or truffle you like — your palate, your preference.

3. Donuts are best eaten the same day.

So if you don't have a sweetheart in your life right now please don't go off singing about your achy breaky heart... just treat yourself!! :) 

 If you do have a sweetheart then treat yourself and your love! :)

Have a super wonderful Valentines Day filled with sweetness!!!!!!!!!!!

Chicken Scallopine Therapy

Wow, what a hiatus.

Since it's the start of 2012 and you know how folks say at this time of the year "New Year, New YOU"

Well I personally am not a huge fan of the New Year Me... This time of the year work takes control of my schedule and pretty much hand cuffs me to my computer. So it destroys my cooking and baking time!!! :(

Well No Way Jose' to work this past Thursday evening and cooked with my wonderful hubby!! 

Menu: Chicken Scallopine with a side of my favorite thursday night shows

First, flatten chicken and salt and pepper and dredge the sucker in flour

Next, heat 2 TBs of olive oil and 4 TBS of butter in pan and throw in the chicken

(Also, new year for me does not always include being healthy all the time...I know.. I could at least do one thing right, oh well!)

Once the chicken is the color you wish you were this time of the year (golden brown) then place on a plate.

:)

Next, put in the mushrooms, chicken broth and white wine....yep gets better each step!!

mushrooms. check.

Chicken Broth. Check.

Wine...Yes, yes, check check.

Is it sad that the song "Unforgettable" came into my head when downloading this picture??

Anyways, add lemon juice and saute and reduce.

Ok, while this is magically b-bopping in the pan, don't forget to boil water and cook the noodles!

Once this reduces you add the cream, capers and parsley.

Put the chicken back in the pan and serve over the noodles

Finale: Add Cheese, Lots. and LOTS.

Did the therapy work?

Absolutely.

Here's the recipe if you are ever in desperate need of some tummy love:

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top











A few of my sweeeetest things..

You know the saying "A few of my favorite things"....

Well this is kinda my spin on it with "A few of my sweetest things"

My sweet baby Zoe

(yes, those are sock monkey slippers!!)



Of course my sweet baby #2, Bristol

A heinously delicious white chocolate chocolate cupcake

yummy yummy YUMMY wedding cake (any kind. I don't discriminate!)

This sweet girl! Emma Grace. This picture is EXTRA sweet because she is helping her mommy making fuge and obviously being the official taste tester : )

Last Sweet thing this week:

SMORES (my ultimate weakness)

Smores Cupcake

More Smores Cupcake

Smores Pops

Smores Cookies

and last... Smores Bars...ughh, goodbye to the neverending new years resolution!

Here's the recipe if anyone is a sucker like I am and wants to throw in the towel for any new years resolutions!!

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Giving in yet?

Cheers to smores weaknesses! : )

#23, 24, and 25 What is Christmas ALL about Charlie Brown?

What is Christmas ALL about Charlie Brown?

And the angel said unto them, Fear not, for behold, I bring unto you good tidings of great joy, which shall be to all people. For unto you this day is born in the City of Bethlehem, a Savior, which is Christ the Lord. And this shall be a sign unto you; you shall find the babe wrapped in swaddling clothes and lying in a manger. And suddenly there was with the angel, a multitude of the heavenly host, praising God, and saying, 'Glory to God in the highest, and on Earth peace, good will toward men'". That's what Christmas is all about, Charlie brown

I've always loved this Christmas show and it's so wonderful that it actually explains what Christmas is about.

What else is Christmas about?

It's about spending time with your loved ones, family and friends.

It is about giving.

It is about celebrating Jesus comin to Earth.

It is about baking treats for everyone :)

I have one last final treat, it's link to a blog that my sister shared to me.

It's neat to take a step back and really think who are you giving your presents to?

Isn't this holiday about celebrating Jesus' birthday?

Think about it :)

Below the link you'll find ONE last recipe that is a favorite of mine and others. It's the easy way out of baking gingerbread cookies without having to cut out all the little gingerbread men/women and still enjoying the taste.

This sweet trip was fun and I made quite a few desserts but now I'm heading off to spend time with family to celebrate Jesus. I hope YOU have the best Christmas ever!!  

Happy Birthday Jesus! We love you!!

http://www.aholyexperience.com/2011/12/when-christmas-gets-radical-whose-birthday-is-it-really/

http://www.compassion.com/catalog.htm

Gingerbread Cookies



Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container

 

#22 Savior is Born!

#22 Oreo Truffles

These are a hit ALL year long. I love but hate making them. They seem simple but they really can be tricky... crushing up the oreos small enough (use a food processer!!), melting the white chocolate...without burning! It's unfortunate I'm impatient...because melting white chocolate is not my forte...



Ingredients

• 1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages White Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in white chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator

Soooo good!!

#21 Nativity Sets

#21 Whiskey, Caramel, Marshmallow, and Bacon Bark

yes, the bark series continues. If you did not see yesterday's post with Samoas Bark then I highly suggest checking it out

I'm not a big whiskey fan... It reminds me of college football games and formals. The games and formals = fun. The whiskey's bad decisions mixed with my stupidity rebellion immaturity = not big fan of whiskey memories!

Thank goodness God is the epitome of agape by sending his son, Jesus, to save us. Tis the Season because I cannot tell Jesus Happy Birthday enough!

It is nice that one can never have TOO MUCH marshmallow, caramel, and bacon (sorta)

All delicious items so this recipe has got to be good!

Ok, I know you've been waiting for my rambling to cease. Here is the recipe!

Whiskey, Caramel, Marshmallow and Bacon Bark

Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

16 oz of semi-sweet chocolate

• 4 cups of mini marshmallows
• ¼ cup whiskey
• 1 cup caramel (recipe follows)
• 1 cup of spiced bacon crumble (recipe follows)

Instructions:

1. Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

2. Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)

3. Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

Bacon Crumble

• 16 oz bacon
• 1/4 cup sugar
• 4 tablespoon water
• 1 egg white
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne

1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F.

2. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.

2. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat.

3. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Caramel Filling

• 1 cup sugar
• 4 tablespoons water
• 4 tablespoon butter
• 7 tablespoon heavy cream

Instructions:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Notes:

• If you are gifting this, best to keep it whole and let the recipient dive in and cut it as they go. But if you decide to cut it up and box it, make sure to place a sheet of parchment between each layer.
• Bark can be kept at rooom temperature for up to two days.
• You may have more caramel then you need, so keep the leftover in a jar to use in or on another dessert.
• To keep a nice sharp edge while cutting the bark: (1) Use a really sharp knife and press the blade’s tip into the bark and then bring the remainder of the blade down into the bark. Depending on the kind of knife you use, most blades are shaped at an angle, so don’t bring the knife down in one push, the uneven pressure will crack the bark. (2) After the bark has set in the refrigerator bring it to room temperature before cutting. This will soften the chocolate and make for easy cutting. If the bark starts to split or start to chip off as you cut, the bark is still too cold to cut.

I'm thinking even if the bacon piece freaks you out you could replace it with toffee bits?? However, don't forget the yumminess of the salty and sweet combination this bacon could provide!