bounty chocolate: February 2013

COOKIES....FOR SOME SMART COOKIES!!!

MADE THESE FOR MY AWESOME FIRST GRADERS!!!! THEY SURE ARE SOME SMART COOKIES!!!!

RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING
Ingredients

1 pound confectioners' sugar
3 tablespoons meringue powder
Scant 1/2 cup water

Directions

Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. Add coloring.

REESE'S PEANUT BUTTER CUP CHEESECAKE BARS!

REESE'S PEANUT BUTTER CUP CHEESECAKE BARS

CRUST:

3 cups of graham cracker crumbs

1 cup sugar

2 STICKS MELTED BUTTER (16 TABLESPOONS)

STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL.

BAKE AT 350 FOR 7-10 MINUTES AND COOL.

FILLING:

BEAT: 2 8-OUNCE PACKAGES OF CREAM CHEESE

2 EGGS

1C. SUGAR

1/4C. FLOUR

ONCE SMOOTH, ADD ONE 7 OZ. PACKAGE OF MINI REESE'S PB CUPS (THE UNWRAPPED ONES)

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND ADD GLAZE.

GLAZE:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT.

CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND SOME CHOPPED REGULAR SIZED PB CUPS ON TOP!

HEALTHY QUINOA

YOU KNOW HOW VERSATILE QUINOA IS!!!! COOK SOME UP & ADD WHATEVER YOU LIKE!!! HERE IS HOW I MADE MINE!

BRING 1C. QUINOA AND 2C. WATER TO A BOIL . LOWER TO A SIMMER UNTIL THE WATER IS GONE, ABOUT 12 MINS.

WHEN WARM, POUR ON OLIVE OIL TO COAT, JUICE OF 1 LEMON, SALT & PEPPER TO TASTE.

ADD:
SHREDDED RED CABBAGE
HEMP SEEDS
OLIVES
SCALLIONS
RAW CASHEWS
CORN

STIR AND ENJOY!!!

Chocolate whiskey Bundt cake

“Beasts of the Southern Wild” premiered here last week and a couple of days ago I finally watched it – the movie is absolutely beautiful and moving and I could then understand all the awards. Quvenzhané Wallis is lovely and very talented – kids in movies are cute but to me not all child stars have an actor’s aura, so to speak, but Quvenzhané certainly does; I believe she’s that kind of person

WE HIT THE UDI'S JACKPOT

LOOK AT ALL THIS UDI'S GOODNESS!!!!!! THIS WAS THE BEST DELIVERY PACKAGE TO OPEN! I CAN ALREADY TELL YOU THEIR WHITE BREAD IS AMAZING AND THE CHOCOOLATE CHIP COOKIES? OH MY, I CAN'T STOP EATING THESE SOFT BAKED COOKIES!!! SO DELISH!!!! CHECK THEM OUT NEXT TIME YOU GO FOOD SHOPPING! YOU CAN VISIT UDI'S ON FACEBOOK HERE!!!!!

INCREDIBLE JAMS YOU MUST TRY

WANT TO TRY SOME OUTRAGEOUS JAMS? CHECK OUT SARABETH'S!!!! I CAN'T WAIT TO TRY THESE SANDWICHED IN SOME BUTTER COOKIES. WE HAVE ALREADY USED THE PEACH APRICOT WITH OUR COCONUT SHRIMP!!! AMAZING!!!

SALTED CARAMEL BROWNIE TRIFLE

ARE YOU SITTING? YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!! IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER. AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL

THIS TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES. HAVE YOU TRIED THEIR BROWNIES? THEY ARE FUDGY, MOIST, THICK AND DENSE. THE PREFECT BROWNIE FOR A TRIFLE. THESE BROWNIES STAND UP TO THE TEST OF LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND NOT TURNING INTO MUSH.....EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2. MAKE HOMEMADE SALTED CARAMEL. THIS CAN BE MADE SEVERAL DAYS AHEAD OF TIME AND PARKED IN THE FRIDGE. THE RECIPE MAKES 2 CUPS. YOU WILL ONLY NEED 1 CUP FOR THIS RECIPE. USE THE REST ON APPLES, ICE CREAM OR JUST WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!!

3. HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED! IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:

2 tablespoons cold water
1 1/4 teaspoons unflavored gelatin
1 1/2 cups chilled heavy cream
3/4 cup powdered sugar

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM. REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL. KEEP CHILLED. I CHILLED MINE OVERNIGHT.

CAULIFLOWER PIZZA CRUST!

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST

1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

FULLY LOADED OATMEAL RAISIN COOKIES

Ingredients

1 cup butter, room temperature
1 1/2 cups dark brown sugar
2 eggs
1 Tbsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp kosher salt
3 cups old fashioned oats
3/4 cups raisins
3/4 cups dried blueberries
1/2 cup white chocolate chips
1/4c. dark chocolate chips
1/4c. semisweet chips
Instructions: Cream the butter and sugar together. Add eggs and vanilla and beat until combined.On low, add flour, baking soda, salt and cinnamon.
Add in oats and mix until evenly incorporated.
Finally add in raisins and chips. Original said to chill for at least 2 hours-I skipped this chilling as I have no patience haha but it's probably a good idea!
Scoop by heaping tablespoons and bake on parchment lined cookie sheets for approx 10 mins. at 350°
Let cool and dig in!
recipes adapted from Cookies and Cups

Plum and ginger crumble with flapjack topping

As I’d imagined, my list of favorites wasn’t on the Academy members’ minds, but at least Ang Lee took home the Best Director award and that was great – the moment his name was announced I jumped on the bed so hard I ended up waking up my husband. :D
I have tremendous respect for Lee who, to me, is one of the best directors out there: not only is the man super talented but also very versatile –

CHOCOLATE CHIP COOKIES WORTH EVERY SINGLE CALORIE!!!!

INGREDIENTS:
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips

Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Fold in all of the chocolate chips. Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F. Line cookie sheet with parchment paper. Drop by tablespoon. Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. ~~Eat immediately~~ Cool on sheets.

ALMOND PASTE TRUFFLES

SUPER SIMPLE TRUFFLES!!!! ROLL ALMOND PASTE INTO TRUFFLE SIZE BALLS AND DIP IN MELTED GHIRARDELLI DARK CHIPS! VOILA!

ROASTED CAULIFLOWER WITH WILDTREE GRAPESEED OIL

My friend Jess is a Wildtree consultant and I am lucky enough to be trying out their grapeseed oil! Awesome product...just look at this yummy cauliflower!!!! I roasted it with the grapeseed oil and it is Delicious with a capital "D"....lol!!!!!

You can shop Wildtree with Jess or just check out their products by clicking here! I have my eye on a few other products I'd like to try!!! The blueberry pancake syrup sounds awesome and the rich dark chocolate fudge sauce----swooooooon!!!

You can also visit Jess on facebook here! Tell her I sent you pleeeeease!!!!! And now, onto the cauliflower recipe!!!

Ingredients:
2 heads cauliflower, cut in small pieces
1/4c. Wildtree Grapeseed Oil

Instructions:
Mix the oil and cauliflower and lay on a nonstick foil lined pan. Sprinkle with salt and pepper and roast at 375 for 45-60 mins until crisp in some spots. You can also sprinkle on some parmesan cheese when it comes out of the oven!

YOU KNOW THE COCONUT SHRIMP THEY SERVE AT WEDDINGS? THIS MUST BE THEIR RECIPE!!!!!!

REMADE THIS SHRIMP (YUP, IT'S THAT GOOD!) AND DIPPED IT IN SARABETH'S PEACH APRICOT SPREADABLE FRUIT! AMAZING! I FOUND IT AT HOMEGOODS....MUST HURRY BACK FOR MORE!!!!

THIS RECIPE SURPASSED MY EXPECTATIONS!!!! THE COATING WAS INCREDIBLY CRISPY AND STAYED ON PERFECTLY! IT'S A BIT TEDIOUS BREADING EACH SHRIMP BUT WELL WORTH THE EFFORT IF YOU HAVE THE TIME ONE NIGHT! I MADE OURS GLUTEN FREE AND USED BETTER BATTER FLOUR IN PLACE OF THE ALL PURPOSE.
1 lb. Raw Shrimp (defrosted, pre-cleaned/peeled)
1 cup Flour ( I used Better Batter Gluten Free)
1 cup Cornstarch
4 tsp. Baking Powder
Pinch of Salt
1 tsp. paprika
1 Cup cold Water (I needed a lot more than a cup-add slowly after the 1c until a thick pancake batter consistency)
14 ounce bag Shredded and Sweetened Coconut

Mix flour, cornstarch, salt, paprika ad baking powder. Add water until a thick pancake batter consistency. Dip shrimp in batter then into the coconut, pressing it on. I fried these in avocado oil from Chosen Foods. Sprinkle sea salt on top once both sides are fried golden brown.

Dip in apricot jam if deisred or orange marmalade with a splash of fresh orange juice-But it was so good that ours required no dipping of any kind!!!
SHRIMP ADAPTED FROM OH, BITE IT

RIGATONI ALLA VODKA PIZZA!!!!!

START WITH YOUR HOMEMADE CRUST. THIS IS A GLUTEN FREE CRUST. YOU COULD ALSO USE PILLSBURY CRUST!

BOIL UP YOUR HOMEMADE RIGATONI (OKAY, YOU CAN USE STORE BOUGHT TOO!!!)

BAKE UP YOUR CRUST SO IT'S NICE AND CRISPY!

TOP IT WITH YOUR RIGATONI ALLA VODKA

ADD SOME CHEESE AND PUT IT IN THE OVEN!

7 MINUTES LATER IT'S READY!

CUTS PERFECTLY!

SLICE FOR YOU?

MMMMMM!!!!

OPEN WIDE!

STEP 1: USE PILLSBURY CRUST OR MAKE PIZZA DOUGH
2 cups "Cup 4 Cup" gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add pasta mixed with the sauce (recipe below) and shredded cheese. Return to the oven for about 7-10 minutes until the cheese is all melted.
crust recipe adapted from bon appetit

Alla Vodka Sauce

MELT 4T. BUTTER, ADD 1 CHOPPED ONION AND 6 CLOVES CHOPPED GARLIC. ADD 2 CANS CRUSHED TOMATOES (28 OUNCES), 1 C. HEAVY CREAM, 1/2 C. PARMESAN CHEESE, SALT/PEPPER. COOK 45 MINS ON A LOW SIMMER PARTIALLY COVERED. (OPtional: add 2/3c vodka-we actually leave it out-i know, i know but it's just as yummy without it lol)

MIX THE SAUCE WITH STORE BOUGHT PASTA OR HOMEMADE. IF MAKING GLUTEN FREE HOMEMADE, CLICK HERE FOR MY RECIPE!