bounty chocolate: PROMOTION

Showing posts with label PROMOTION. Show all posts

Showing posts with label PROMOTION. Show all posts

OREO TRUFFLES AND MY LOVE FOR DOVE CHOCOLATE DISCOVERIES!

LET'S JUST PUT THIS OREO TRUFFLE RECIPE ON HOLD FOR A MINUTE AND TALK ABOUT THE BEST MELTING CHOCOLATES EVER.......DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE

THE MILK, DARK AND WHITE ALL MELTED PERFECTLY FOR ME IN THE MICROWAVE AND DRIZZLED, DIPPED AND SET BEAUTIFULLY-BETTER THAN ANY OTHER BRAND I HAVE USED!!!!!!!

NOW, SEE THOSE ASSORTED SUGAR CANDIES ABOVE? THEY ARE FROM

ABC Cake Decorating Supplies!!!!!!

WHAT A SELECTION!!!
CHECK OUT THEIR FACEBOOK PAGE HERE!

YOU CAN ORDER THEIR PRODUCTS HERE ON THEIR WEBSITEI USED THESE FABULOUS CANDIES TO TOP MY CHOCOLATE DIPPED OREO TRUFFLES!

OREO TRUFFLES:
1 package Oreos
8 ounces cream cheese
Chocolate for melting (get the Dove!!!)
Food process the oreos and cream cheese together. Roll into balls and chill. Dip into the melted chocolate and lay on wax paper. Top immediately with candies or sprinkles.

You can also dust the truffles with cocoa powder instead of chocolate!

PARTNERING WITH SKIPPY

WOW!!!! What could be more of a compliment than being asked to partner with SKIPPY peanut butter for an online cookie workshop!!!!!! Check it out HERE!!!

First they mailed me all of these goodies.....WOW!!!!

Here are pictures and links to the two recipes I contributed!!!
Gluten Free Dark Chocolate Peanut Butter Oatmeal M & M Cookies

And Peanut Butter S'mores Cookies that are to die for!!!!

I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M's (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m's.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m's on top to look pretty.
4. Bake 10 to 13 minutes. Will firm up on the sheets while cooling. Once out of oven, immediately top with a few extra chips or m and m's to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

*I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

SKIPPY PEANUT BUTTER S'MORES COOKIES

Peanut Butter S'mores Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
16 mini Hershey Bars
2 cups mini marshmallows
yield:24 cookies

Preheat oven to 350.
Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using an ice cream scoop, scoop large tablespoons of dough onto parchment lined cookie sheets. Bake for 9-10 minutes.
Remove cookies from oven and lightly press pieces of the chocolate bars and mini marshmallows on top of each cookie. Return to the oven for 2-3 minutes. Cool on baking sheet.

* I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

PEANUT BUTTER COOKIES STUFFED WITH CARAMEL BUTTER CREAM FROSTING

make caramel for buttercreamSALTED CARAMEL RECIPES-

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!!

Salted Caramel Frosting2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

For the cookies I used these awesome Gluten free cookies By Immaculate!

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!

NEW GLUTINO SNACKS!

LEMON COOKIES AND ROSEMARY & OLIVE OIL CRACKERS!!!!! WE LOVE YOU, GLUTINO!!!!!!!

THE CONE GUYS-OH MY!!!

Have you seen these cones yet? I mean....PRETZEL CONES?!!?? What more could you ask for!!!! Click here to purchase some of your own!!! Stay tuned for my creation with these beauties!!!

GLUTEN FREE PRETZELS + COCONUT OIL+ COCONUT SUGAR + CINNAMON = THE BEST SNACK!!!

6 oz bag GLUTINO pretzel chips
1/3 cup coconut oil
1/4 cup coconut sugar
1 teaspoons cinnamon
Preheat oven to 300 degrees. Line a jellyroll pan with nonstick foil. In a measuring cup, melt oil and whisk together with cinnamon and sugar. Pour over pretzels and stir well to coat. Use hands! Place in oven and bake for 15-20 minutes, stirring occasionally.

NEW GLUTINO PRODUCTS!!!

MY KIDS HAVE DEVORED THESE BREAKFAST BARS AND I CAN'T WAIT TO BAKE THESE COOKIES!!!! CHECK THESE OUT SOON!

GLUTEN FREE POPTARTS-A DREAM COME TRUE THANKS TO GLUTINO!!!

ARE YOU GLUTEN FREE? ARE YOU MISSING POPTARTS IN YOUR WORLD? WELL, YOU'RE IN LUCK...IN FACT, YOU'RE GOING TO BE IN HEAVEN WHEN YOU TRY THESE POPTARTS FROM GLUTINO. THEY ARE NOTHING SHORT OF MAGNIFICENT. EVERYONE IN MY FAMILY LOVES THEM AND THAT EVEN INCLUDES THOSE OF US WHO CAN EAT GLUTEN! CHECK OUT GLUTINO HERE AND HERE! I CAN'T WAIT TO TRY OUT THE MUFFINS PICTURED IN THE BACK! I HAVE BEEN TOO BUSY EATING POPTARTS! LOL

ALEIA'S PRODUCTS TRULY ROCK!

IF YOU'RE GLUTEN FREE-OR EVEN IF YOU'RE NOT...YOU MUST TRY Aleia's Gluten Free Foods!!! TELL THEM I SENT YOU AND GIVE THEM A LIKE! WE HAVE BEEN USING THEIR BREAD CRUMBS FOR YEARS!!!! GREAT COOKIES, TOO! AWESOME STUFF!!! <3 span="">

VANILLA CUPCAKES WITH BUTTERCREAM FROSTING AND HOMEMADE ROYAL ICING CANDY TOPPERS

CUTE BAKING CUPS, RIGHT? THEY BAKED FREE STANDING ON A COOKIE SHEET....NO MUFFIN TIN REQUIRED!!! YOU CAN FIND THEM HERE AT BAKERS STOCK!

VANILLA CUPCAKES..THE BEST!!!

1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
3 eggs
¾ cup whole milk
1 ½ teaspoons vanilla extract

BEAT BUTTER AND SUGAR. ADD EGGS ONE AT A TIME. ADD VANILLA. COMBINE DRY INGREDIENTS AND ADD, ALTERNATING WITH THE MILK. DIVIDE IN MUFFIN TINS AND BAKE AT 350 20-23 MINS UNTIL TESTER COMES OUT CLEAN. COOL COMPLETELY BEFORE FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...

BEAT 2 STICKS BUTTER AND ADD 4 CUPS CONFECTIONERS SUGAR. ADD 1/2 CUP MILK, 2 TSP. VANILLA AND 4 MORE CUPS SUGAR. BEAT UNTIL CREAMY. COLOR AS DESIRED. I MADE ROYAL ICING TO CREATE THE CANDY TOPPERS.

THESE BAKING CUPS ARE LARGE AND I MADE 12 CUPCAKES WITH THIS RECIPE!

UDI'S PIZZA CRUST-MMMMM!!!!

UDI'S THIN STYLE CRUST PIZZAS ARE AWESOME!!!! I BAKED MINE RIGHT ON A PIZZA STONE AND THEY CAME OUT SUPER CRISP AND DELISH!!! WE EVEN TOPPED THEM WITH COLD MOZZARELLA ON TOP OF THE HOT CHEESE. IN COLLEGE, THIS WAS CALLED "COLD CHEESE PIZZA" AND WAS ALLLLLL THE RAGE!!! THE COMBO OF HOT AND COLD IS AMAZING!!!

HERE IS THE PIZZA SAUCE I MADE:
1 28-OUNCE CAN SAN MARZANO WHOLE TOMATOES
1 28-OUNCE CAN SAN MARZANO CRUSHED TOMATOES
1 ONION PEELED AND CUT IN HALD
4 T. BUTTER
COMBINE ALL IN A POT, BREAKING U WHOLE TOMATOES. COOK PARTIALLY COVERED ON A SIMMER FOR 45 MINS OR UNTIL THICKENED.

OREO CREAM CHEESE TRUFFLES!!

GET YOUR OREOS READY!!!! YOU'LL NEED:

INGREDIENTS:
ONE PACKAGE OF OREOS
8 OUNCES OF CREAM CHEESE
CHOCOLATE FOR MELTING, I USED GHIRARDELLI BITTERSWEET CHIPS

INSTRUCTIONS:
FOOD PROCESS BOTH TOGETHER AND ROLL INTO TRUFFLES. INSERT YOUR BLING STICK AND CHILL! MELT THE CHOCOLATE OF YOUR CHOICE AND DIP EACH TRUFFLE. I LET THEM SET UP WHILE SITTING IN THE STAND! DRIZZLE TOPS WITH MELTED CHOCOLATE!

HOW CUTE ARE THESE BLING STICKS? THESE ARE MINIS!!! MADE JUST FOR MY SPECIAL STANDS!!! YOU CAN ORDER YOUR OWN RIGHT HERE FROM ADRI BY MASKIPOPS! SHE IS AMAZINGGGGGGGGG!!!!! YOU CAN CUSTOM ORDER YOUR COLORS, TOO!!!

HERE THEY ARE ALL READY TO PARTY!!!!

THESE CUTE DISPLAY STANDS EVEN COME WITH COVERS!!! PERFECT FOR TRAVELING! MY HUBBY BOUGHT THEM FOR ME!!!!! HE KNOWS ME PRETTY WELL, RIGHT?

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.