bounty chocolate: September 2013

MILKYWAY BROWNIES

1. Prepare your favorite box or homemade brownies in an 8x8 pan and bake according to the box or recipe directions. Chill in freezer when slightly cool.

2. Chocolate Nougat:
1 cup chocolate chips
1 cup marshmallow fluff
3 1/2 tablespoons evaporated milk, divided

Melt choc chips in microwave until smooth. Stir fluff and 1 1/2 tablespoons of evaporated milk into the melted chocolate chips. Pour and spread immediately over brownies in pan. Return to freezer.

3. Caramel Layer
1 bag Kraft caramels, unwrapped
2 TablespoonS evaporated milk
Melt caramels with the evap. milk in the microwave until smooth. Pour over nougat layer and return to freezer.

4. Topping:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL UNTIL SET. CUT WITH A BIG KNIFE!

BARS ADAPTED FROM CRAZY FOR CRUST
GLAZE FROM HUGS & COOKIES

BEST EVER CHOCOLATE CHIP AND M & M COOKIES!!!

Ingredients

1/2 cup salted butter, soft
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
1/2 tsp. vanilla
1-1/2 cups flour
3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup mini choc chips
1-1/2 cups mini M & M's

Directions

Preheat oven to 350 degrees and line baking sheets with parchment paper.
Beat butter and sugars until creamy. Add egg and vanilla. Add flour, pudding mix, baking soda and salt till combined. Fold in chips and M & M's by hand.
Use a large tablespoon to scoop dough onto sheet. Bake 11-13 minutes until edges are golden. Cool on cookie sheet and remove to rack.

Adapted from Picky Palate

FABULOUSSSSSSS PUMPKIN POUNDCAKE

Pumpkin Pound Cake-best recipe from my sis in law, andrea xoxooxox

Grease two 9x5 loaf pan. Preheat oven 350
1 1/2 cups butter
2 3/4 cups sugar
6 eggs
1 tsp. vanilla
1c. canned pumpkin
3 c. flour
3/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add eggs, one at a time. Add vanilla. Add pumpkin. Add dry ingredients and stir just till blended!!! Bake about 70 mins until a toothpick comes out clean. Cool 10 mins and remove. Serve with pumpkin ice cream!

CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1. COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2. For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough. Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake. Bake for 35 minutes or until cheesecake layer is set. Cover the bars with foil if browning too much. Let cool to room temp. Chill until cold before cutting and add a chocolate drizzle, if desired.

HIBACHI STYLE FRIED RICE

2 cups cooked brown rice
4 eggs
grapeseed oil
Tamari Sauce (No measuring, you'll just pour it in!!!)
small package mushrooms
1 large onion, diced
roasted corn on the cob, sliced off the cob into kernels. Click here for oven roasted recipe!

1. Heat 1 T. grapeseed oil and cook the mushrooms and onions until soft. Push to the side and add a drop more oil. Cook the 4 eggs making them into scrambled eggs! Once cooked through, add the cooked rice & corn and stir all together. Pour in the Tamari sauce to moisten it all! Serve hot with chopsticks!

COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness. Bake for 30-40 minutes or until granola is golden brown, stirring occasionally. Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE...LIGHTENED UP!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in cornstarch. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and onoins until mushrooms begin to brown.

Add white wine to skillet, return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle with salt and pepper. Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

CHOCOLATE GANACHE...

DRIZZLED OVER CHEESECAKE!!!!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I RECEIVED SIMPLY. FOOD
WHAT A FUN AND ADVENTUROUS BLOG WITH SOME VERY FANCY DESSERT TECHNIQUES TO TRY OUT!!! I DECIDED TO MAKE THE CHOCOLATE SAUCE BECAUSE WHO DOESN'T LOVE A DESSERT DRIPPING IN CHOCOLATE SAUCE!!!! I HAPPENED TO HAVE SOME EXTRA CHEESECAKE TO TEST DRIVE IT ON AND IT WAS A HIT!

CHOCOLATE SAUCE:

75ml (1/3c) heavy cream
40g of dark chocolate roughly chopped
½ tsp vanilla
Put the cream into a small heavy-based pan and heat gently, stirring frequently. When the cream comes to the boil, remove from the heat. Let it cool for a minute and then stir in the chopped chocolate. Stir gently until smooth, stir in the vanilla. Let cool to thicken a bit. Pour over cake or strawberries. Mmmmmm!!!

Here is the cheesecake recipe I used.

CREPES STUFFED WITH CHOCOLATE CHIP COOKIE DOUGH

There is no raw egg in this cookie dough so you can stop worrying and indulge! Who doesn't love cookie dough! Crepes stuffed with cookie dough? Let's get on to the recipe!!!

Ingredients:

1 cup all purpose flour

2 eggs

3/4 cup milk

2 Tablespoons melted butter

pinch salt

1 cup water

Directions:Whisk all the above together except the water. Add the water last and add it bit by bit until you have a thin consistency. I used the whole cup but you may not need it so go slowly. Spray a crepe pan and heat over medium high. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side. Remove to a plate. Let cool a bit before spreading on your cookie dough or it will melt. Fold into quarters, dust with cocoa powder, a chocolate drizzle, and some whipped cream! Voila! Breakfast is served!

Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Cookie dough adapted from The Cookie Dough Lover's Cookbook

MINI APPLE PIES

I need to work on a better pre-cooked filling recipe for these but the crust was OUTRAGEOUS so I had to share it with you!!!! To make my pies gluten free, I used CUP 4 CUP flour!

CHICKEN SAUSAGE & AVOCADO FRITTATA

Ingredients:
6 chicken sausage links, broiled and sliced
1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft. Let cool.
Whisk eggs & egg whites. Add mozzarella cheese, salt and pepper.
Pour cooled onions and kale into the egg mixture.
Grease a 9-inch springform pan or line a cake pan with nonstick foil. *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time. If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
Pour the mixture into the pan and gently arrange the avocados pressing them into the egg.
Bake at 350 for about 35 minutes.
Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
Garnish with parsley.

SPRINKLE HEART COOKIES

HAVING FUN WITH SPRINKLES!!!!

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.

APPLY SPRINKLES WHILE ICING IS WET!

Udi's GFF

I am so excited to be a part of Udi's GFF program. GFF stands for "Gluten Free Friend!" My GFF is my hubby. He is the inspiration behind my gluten free blog and he is the reason I bake, cook, and create gluten free recipes. He has inspired me to create foods and goodies that are gluten free and still taste amazing. My hubby has been gluten free for almost 3 years and once he went gluten free, he never looked back or "cheated" with gluten filled foods. He is the most disciplined and amazing man!!! Here he is with our boys and his gluten free chocolate dipped strawberry cake for his birthday!

Udi's has played a key roll in this mission by offering such fabulous GF products!!! Here are a few of their amazing products:

Their muffins are completely amazing! This week hubby and I are both hooked on the blueberry ones!
Do you have a gluten free story to share? Do you have a GFF? Head over to Udi’s Facebook Page, Twitter, and Instagram contest to tell your story!

BROCCOLI, ROASTED CORN & MOZZARELLA QUICHE

1. STEAM 1-2 HEADS OF CHOPPED BROCCOLI AND LET COOL.
2. CUT KERNELS OFF OF 1-2 COBS OF CORN THAT HAVE BEEN ROASTED.

3. MIX TOGETHER:
      3 BEATEN EGGS
      1 1/2 cups half and half
ADD:
     1 PACKAGE KNORR VEGETABLE SOUP & RECIPE MIX
     2 CUPS SHREDDED MOZZARELLA CHEESE
STIR IN THE BROCCOLI.
POUR THIS MIXTURE INTO A PILLSBURY PIE CRUST in a prepared pan AND BAKE AT 375 FOR ABOUT 45 MINUTES.

Orange and marmalade bars with almond crust and a certain British actor

Right after I started watching "Game of Thrones" (I have just finished the first season, so no spoilers, please), I accessed Sean Bean's profile on IMDb to check on his age, because on the show he just did not look as his regular charming and handsome self. :) The text says he's England's most versatile actor, and as much as I adore Sean Bean the person who wrote that clearly hasn't been

How to Choose the Best Online Cake Store

Buying things online is becoming a new trend among net savvy people. You go to your favorite store, browse the menu, pick the thing that you like, make the payment and within a few hours or days, it will arrive at your doorstep. Just like ordering things for yourself, you can send things to others too through the online medium. For example, if you want to send cakes to Delhi from other cities like Bangalore, Mumbai, etc., an online store would come to your help. Apart from cakes, you can also send flowers to Delhi, as many of these stores provide other gifts like flowers, chocolates, fruit baskets, greeting cards, etc.

To send flowers to Delhi along with cakes, you need to choose an online store that is the best. As the internet is flooded with so many stores, picking up one can be a daunting task. However, you really need not worry, as there are some simple tips that will help you to choose an online store that sends flowers and cakes to Delhi.

A quick search on the internet will lead you to several websites that sell cakes and flowers. Choose the website that you think gives you the best variety. The online stores provide cakes of various flavors, some which you may not find in a cake shop. In that case, you must try to experiment by buying a flavor that you have never heard about, but do find it appealing. In case of flowers, you can pick roses, orchids, carnations, gerberas, etc. If you want to buy both cakes and flowers, you can go for combo offers that some of the websites provide. Some of the combo offers are quite amazing and give good value for your money.

The selection part is the first step of the ordering process. The next step is to provide the address, so that the cakes and flowers reach the right place. You also have to mention the date on which you want your gifts to be delivered. Some websites have midnight delivery services to send cakes and flowers to Delhi. If it is a birthday cake and flowers that you are sending, you can opt for this. Do mention the exact date when it comes to midnight delivery so that there is no confusion.

After you provide the address along with the date and time, you have to make the payment. Only after you make the payment would your order be processed. The payment can be done by using debit or credit card. Once this is done, the cakes and flowers will reach their destination on time.

The internet, though a friendly world, can cause you problems if you are not careful. So before you place your order on an online website, read the policy page, reviews and ratings, so that you choose only the best that is available on the internet.

Ashley Robinson is a content writer at Indiacakes.com, An online cakes and flowers shop in Delhi offering flowers and cakes free delivery all over India.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FIESTA CORN DIP

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FIESTA CORN DIP! FOOTBALL SEASON IS HERE
...TRY THIS ONE OUT!!!!

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FIESTA CORN DIP:

Ingredients:
8 ounces Monterey Jack cheese, shredded
3 cups frozen corn, defrosted
2 cups Hellman's mayonnaise
1/4 cup chopped green chiles (small can), drained
1/2 cup roasted red bell peppers, minced
1 cup grated Parmesan cheese
Directions:
Preheat oven to 375º. Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.

ASIAGO MEATBALLS

1 1/2 pounds ground beef (excellent from Costco)
4 cloves garlic,minced
a handful of chopped parsley (I omitted because my son dislikes the "green stuff" lol)
1 cup bread crumbs (I used Scharr gluten free brand)
1 cup shredded ASIAGO cheese (not grated)
2 eggs
salt to taste

Mix all of the above meatball ingredients and form your meatballs-not too large. These can be made ahead and stored covered in the fridge over night. I made approx 30 meatballs. The next day, pan fry to brown them. Serve with your favorite sauce on the side or continue on to make meatball parm.

SMOOKIES!!!!!!

S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.