Banana Cinnamon Toffee Chip Muffins- Fresh Peach Dessert- Chocolate Covered Toffee Pretzels

We have a whole post about sweets today. SUGAR kids , my favorite thing in the whole wide world! LOL!!! In the beginning of summer I won a give away on Lisa's blog, The Cutting Edge Of Ordinary. I received some awesome things in that giveaway, one of which was muffin cups. They are sooooo pretty and nothing like anything I've ever baked with. Lisa has another give away going on right now, she's giving away The Pioneer Woman's latest cookbook, the giveaway ends TOMORROW Wednesday November 18th so get over there and leave a comment! You will thoroughly enjoy your visit to Lisa's blog, she has wonderful recipes and her pictures are a delight to see. Ok so what did I make with the muffin cups? I made Banana Cinnamon Toffee Chip Muffins, wonderful huge muffins that were eaten up in a flash! Also for this post Carol made a Fresh Peach Pretzel Dessert and Cyndy made Chocolate Covered Toffee Pretzels. Go grab the drink of your choice, coffee, hot tea or a big glass of milk cause we're eaten SUGAR!!!!

Bunny made:

Banana Cinnamon Toffee Chip Muffins



Wanna print just the recipe, click here!

Banana Cinnamon Toffee Chip Muffin

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla extract

1 cup toffee pieces
3/4 cup cinnamon chips

Preheat the oven to 400 degrees.

Mix the flour, baking powder, baking soda, and salt together in a large bowl.
In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts and chips.
Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins.
Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.





Carol made:

Fresh Peach Dessert



Is this dessert ever a WINNER! I look forward to it when fresh peaches are available here. I'm sure you've seen or made a recipe like this with strawberries.....I haven't tried that version yet but would sure like to!

I got this recipe from my friend Susie Ann who is a WONDERFUL cook and baker. She has some of the best recipes!

Usually when I think of making this recipe....I'm missing one ingredient....the peach Jell-O......the PEACHES........URGH!!!! Y'all know how that goes. I finally managed to get my act together and got everything I needed to complete the task at hand. I can't find regular peach Jell-O in any grocery store around here, in fact, peach Jell-O is REALLY hard to come by in this area. I can get sugar-free peach Jell-O though, and it works beautifully!

This dessert gives you the best of everything. It's the perfect blend of salty, sweet, fruit, creamy and crunchy all rolled into one.

It sure is a treat in this house...I hope it will be for you too!

Carol

Wanna print just the recipe, click here!

FRESH PEACH PRETZEL DESSERT

Preheat oven 400 degrees.

2 c. crushed pretzels
1/2 c. melted butter
3 Tbsp. sugar

Mix together pretzels, melted butter and sugar; spread evenly into a 9x13-inch baking pan. Bake 8 minutes; cool completely.

1 (8 oz.) pkg. cream cheese, at room temperature (I use reduced fat cream cheese)
1 c. sugar (I've substituted Splenda in this-when using Splenda, reduce amount to 3/4 c.)
1/2 tsp. almond extract
1 (8 oz.) container frozen whipped topping, thawed (I use lite)
1 (6 oz.) pkg. peach Jell-O (I use 2 (4 servings each) boxes sugar-free peach Jell-O)
2 c. boiling water
4 c. sliced fresh peaches (6 peaches)

Beat together cream cheese and sugar (and extract, if using) until well blended; fold in Cool Whip. Spread over cooled pretzel crust.
Dissolve Jell-O in boiling water; allow to cool to room temperature. Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes, then spoon over cream
cheese mixture. Chill until firm.


Cyndy made:

Chocolate Covered Toffee Pretzels



I'll do anything for an extra day off for my vacation. Last Christmas I made chocolate covered pretzels and gave them out to the staff. Hmmm, I think I created a monster. People started asking me to make them for Parties, um NOOOOO. I do it for fun and if I started taking orders, then I wouldn't want to do it anymore. Getting back to my vacation day off. My boss told me she was planning on getting married in November of this year. She also asked me if I would make some pretzels for her wedding as favors for the reception. PRETZELS? I said "How about Chocolate Suckers? I can hand paint them" she said "I like the pretzels, PLEAAAAASE??" Well, long story short, I was rewarded with an extra day off for my vacation, but I had to make 300 Chocolate covered Pretzels. My kitchen looked like a pretzel factory! Since my boss has been on a diet literally for 6 months, I decided to use up some of the left over chocolate and make some candy for her and her new husband using some dried fruits and nuts too. I didn't want to waste some of the broken pretzels, so i made mini pretzels so if they didn't have any left of the bigger ones, they would have the small ones. Her colors were chocolate and white and peach.

I can't go to the wedding since I'll be on vacation, but I'll have a drink to toast their marriage while sitting on the beach in Maui..................

Wanna print just the recipe, click here!

Chocolate Covered Toffee Pretzels

1lb Chocolate wafers (preferably Merken's, I used white)
1/2 cup melted Peach colored wafers
1 bag of pretzel rods (about 15 - 20)
1 bag of Skor bits or about 6 - 8 skor bars crushed into med sized pieces

Melt chocolate in Microwave in 15 second increments or use a warming tray. Dip pretzel rods into main color and tap off excess chocolate. Set rod on wax paper lined cookie sheet and sprinkle with skor bits. after dipping last pretzel, melt second color and using a spoon dip into chocolate and swing spoon back and forth to make a spray/splatter pattern at an angle over pretzels. Let dry and enjoy.



NOTE: If you have any left over chocolate, Mix in some nuts, dried fruits or even Rice Krispies and drop by spoonfuls onto waxed paper and let dry. or you can make Candy wafers like I did.

Honey Orange Chicken- Yukon Gold Potatoes - Extreme Brownie Cookies

First....I am all moved into my apartment and for the most part have things the way I want them. I want to say thank you for all your warm thoughts and well wishes but most of all prayers .

Carol has made a delicious Honey Chicken that'll knock your socks off ! Cyndy's side dish of Yukon Gold Potatoes will leave you begging for more! I made Extreme Brownie Cookies that were...yeah extreme! Here we go!



Honey Orange Chicken





Many moons ago...I made a recipe for Orange Chicken.......it was one of those "Gee, this sounds really good" in the cookbook............on the plate.......not so much. Both my husband and daughter gave me a WHAT WERE YOU THINKING? look after the first bite. What was I thinking? If I had to eat it-THEY HAD TO TOO! Robin dumped applesauce all over hers......Bob dumped salsa all over his-and I toughed mine out as is. Needless to say, I never EVER made that recipe again!
Trust me....this is NOT that recipe!!!!!!!!!!!!!!
I saw the picture of this in a cookbook and it drew me in....and the ingredient list intruiged me....PLUS it's easy!
The combination of honey and orange is really good...and the black olives add a nice touch. I usually don't eat black olives in anything but Mexican food because I'm not a fan of them, but in this dish they add just enough of a salty taste to compliment the sweetness of the sauce. The chicken is nice and moist too. I think next time I make it, I'll sneak in a clove or 2 of minced garlic....can't hurt!
We had this over whole wheat linguine with a salad on the side....perfect!

Carol

From The Best of Country Cooking 2008...

Wanna print just the recipe, click here.

HONEY ORANGE CHICKEN

1 lb. boneless, skinless chicken breasts, cut into 1/2" strips
3 Tbsp. butter, divided
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1 medium onion, sliced
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (I use freshly grated nutmeg)
1 c. orange juice
1/4 c. honey
1/2 c. ripe pitted olives, halved (I used sliced ripe olives and eyeballed the amount)
Hot cooked linguine


In a large skillet, saute chicken in 2 Tbsp. butter until juices run clear. Sprinkle with salt, paprika and pepper; remove from pan and keep warm. In the same pan, saute the onion in remaining 1 Tbsp. butter until tender.
In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey. Pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken; simmer, uncovered, for 5 minutes or until chicken is heated through. Serve over the linguine. 4 servings.


Cyndy made:

Yukon Gold Potatoes



Want a simple potato side dish packed with flavor?? Simple yet flavorful and easy to make potatoes. I got this recipe from Kellie on a private forum I was on. She had been watching Rachel Ray and saw her make these potatoes and thought they would be good. How simple ingredients can impart so much flavor to potatoes just amazes me. These are so soft , buttery and flavorful. Sometimes I don't go all the way and brown the potatoes, I like the glazed look. But, the browning also adds more depth to the flavor as well. If you like crispy, then don’t skip this part!! I kicked it up another notch by adding ¼ cup of sliced vidalia onion. They are just as good made with beef broth. Be careful, don't add salt until the end, the first time i made them, they were very salty

Now I’m thinking to add cooked and crumbled bacon and omitting the salt all together.

Wanna print just the recipe, click here.

Yukon Gold Potatoes Jacques Pepin Style Recipe
Adapted from Rachael Ray
Show: Food Network Specials
Episode: Rachael Ray's Holiday Feast , 2007


3 pounds baby Yukon gold potatoes
Salt and freshly ground black pepper
3 cups chicken stock (or beef broth)
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
1/4 cup sliced onion(my addition)

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid, add the onion and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but DO NOT smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.


Bunny made:

Extreme Brownie Cookies



This recipe came from the Food Network. Oh my word these are delicious!! They're a little more work than a regular cookie recipe but oh are they worth it!!! There's only 1/2 cup of flour in these cookies. When you beat the sugar and egg together make sure you beat it long enough for the batter to get thick and pale yellow so it falls from the beaters of your mixer in a ribbon. I omitted the nuts in this cookie, they were outrageously good without them.. I added a cup of milk chocolate chips instead of the nuts. I used semi sweet chocolate chips in place of bitter sweet, I'm not real fond of bitter sweet. These get a little messy when your rolling them into balls with your hands but don't let that stop you from making them.

Wanna print just the recipe, click here.

Extreme Brownie Cookies
Food Network

Ingredients

* 12 ounces (2 cups) bittersweet chocolate, chopped
* 8 tablespoons (1 stick) unsalted butter
* 3 eggs
* 1 1/2 teaspoons vanilla extract
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 6 ounces (1 cup) semisweet chocolate chips
* 1 cup chopped pecans or walnuts (or a combination)

Directions

In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Beef Barley Soup - Apple Dumplings - and Muddy Hot Toddys

I've had a major life change since the last time I posted. I have a lot of adjustments to make. I don't want to explain this on the internet but will if you email me. Your prayers would be appreciated.

Today's post is all about Autumn, Carol has made a wonderful Beef Barley soup that will taste wonderful with the crispness in the air. Cyndy has made a terrific Hot Muddy Toddy aka Wolfords Hot Caramel Apple Toddy and wait till you see the glasses she used for them! I'm revisiting a recipe I made early on in this blog, Apple Dumplings. Enjoy!

Carol made:
Beef Barley Soup





What happened to that nice warm weather we had a few weeks ago? Doggone it....I KNEW Indian Summer would be gone in a blink.
Oh well.....I do love the fall season, because I LOVE to make homemade soup. Bob and I could live on soup-and I have SO many recipes here waiting to try.
I've been eyeing this recipe for a long time. Believe it or not, I'd never cooked with barley-I don't know why....it's not that I don't like it, I just never thought to buy it. Well, Bob has been raving about some beef barley soup they sell at the cafeteria at work-whenever they have it, he buys a cup to go with his sandwich at lunch. I remembered seeing this recipe in my files, so I picked up the barley the last time we were grocery shopping and made this.
Oh my GOSH.........it's wondeful. It's hearty, rich and very filling...the combination of vegetables with the barley is perfect. And let's not forget how good barley is for you too!
I always take advantage of sales when the grocery store has top or bottom round roasts marked down. That's what I use when a recipe calls for stew meat-I cut and trim the roasts for stew meat, then freeze it in 1-1 1/2 lb. packages. When the roasts are on sale, the price per pound is usually cheaper than the stew meat that's already cut, and I can control how big the pieces are, and what size package I want. I find doing this more economical for us....and this is what I used in this soup.
I'm so glad...for once.....my husband bugged me enough to make this soup-and I'm SO glad I gave cooking with barley a try.....I'll be looking for more ways to incorporate it into more dishes.


Carol


Adapted from Taste of Home Feb./Mar. 2008...

Printable recipe

BEEF BARLEY SOUP


2 lb. lean beef stew meat, cut into 1" cubes
1 Tbsp. vegetable oil
5 c. water
4 celery ribs, chopped
4 medium carrots, chopped (I used 6 carrots)
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, undrained
2 Tbsp. tomato paste
4 tsp. beef bouillon granules (I use low sodium beef bouillon)
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. salt (I omitted)
1/4 tsp. pepper
1 c. quick-cooking barley

In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Makes 8 servings (about 2 quarts).



Bunny made:
Apple Dumplings



A couple weeks ago I sent away to Williams and Sonoma for these cute little pastry cutters. I couldn't wait to try them out! You can find the recipe for the Apple Dumplings here. I just made the dough up, peeled, cored and wrapped the apples in the dough ( putting the sugar, butter and cinnamon in the apple before wrapping) then used the left over dough to cut out little leafs for the tops of the apples. I made a little stem too! I make this recipe for the restaurant and our customers love it!



These are the Apple Dumplings before baking, aren't they cute!



After they're baked and before they were glazed with that wonderful syrup in the bottom of the pan!



These are wonderful dumplings I hope you give the recipe a try!

Cyndy Made:
Hot Muddy Toddy aka Wolfords Hot Caramel Apple Toddy



I was in the mood for something hot. The winds kicked up and it got somewhat cooler here. At work, we had been decorating our office for Halloween and I guess I just got in the mood tonight for something tasty yet ghoulish. My friend Kandee calls me Tweaky and she has a good reason for that. It's hard for me to take a recipe and not tweak it. Same goes for this recipe. I call it a Hot Muddy Toddy, because it looks muddy. But don't let that fool you, it tastes great! I used Boiled Cider instead of the cider called for( I loved the taste of the boiled cider and reduced the whole gallon of it!) and added some hot water to it. Mixed the ingredients all together and then topped it off with some whipped cream. It was Hot, comfy and oh so good. Randall looked at me funny when I handed him his glass. I thought the skulls were a nice touch. Oh well, to each his own.



Printable recipe

WOODFORD'S HOT CARAMEL APPLE TODDY
adapted from: Karen @totalbeverage.net/Blog/

INGREDIENTS

1 gallon of fresh apple cider (used boiled cider 1 part to 3 parts water)
1-1/2 cups of Woodford Reserve bourbon
8 ounces of caramel sauce ( used Mrs Richardson's)
6 cinnamon sticks
6 whole cloves
additional cinnamon sticks or apple wedges for garnish


MIXING DIRECTIONS

Combine all ingredients in a crockpot and mix thoroughly.
Heat on high just until toddy is hot, then reduce temperature to low.
Serve in a mug.
Garnish with a cinnamon stick or an apple wedge

My Note: to make the boiled cider, initially I put 4 cups of cider into a sauce pan and let it come to a gentle boil. I then added 1/2 cup of sugar and 1/2 cup of Light Karo Syrup. I let that reduce to approx half, it was thick and syrupy and tasted wonderful!!

Bacon Chicken, Broccoli Cauliflower Casserole and Spumoni Marshmallows

I know...I don't usually post the entree...I'm usually in the kitchen knee deep in sugar! LOL!! I made this terrific Bacon Chicken and wanted to share it with you. Carol has made a wonderful Broccoli Cauliflower Casserole that's the perfect side dish. Cyndy made marshmallows for the very first time...Spumoni Marshmallows to boot! Wait until you see them! OK kids...dinner's ready!!

Bunny made:

Bacon Chicken



I don't make a whole lot of chicken for dinner...the reason? My hubby tolerates chicken....barely tolerates it I might add. He does have some recipes he'll actually request, like chicken and waffles or a recipe for Honey Sesame Chicken that Giz posted on Equal Opportunity Kitchen... thank you, Giz! SO...when I made this recipe, and he actually liked it, I HAD TO post it!
This was very easy to put together, which I really like. The aroma of fried bacon and onions was absolutely wonderful!
You might want to try this if you have a "picky-chicken-eater" too...they might very well be surprised!

Printable Recipe

Bacon Chicken
About.Com
Ingredients:

* 6 slices bacon
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 6 boneless, skinless chicken breasts
* 1 onion, chopped
* 3 cloves garlic, minced
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1-1/2 cups shredded cheddar cheese

Preparation:
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8-inch baking dish.

Cook onion and garlic in drippings remaining in skillet; cook until onion is softened, then stir in salt, pepper and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6.



Carol made:

Broccoli Cauliflower Casserole



This is a FANTASTIC and super easy way to serve broccoli and cauliflower. I could make a meal out of this and be a very happy person.
The original recipe calls for frozen broccoli and cauliflower. We prefer fresh, so that's what I use......and I don't precook it.....it bakes in the oven for 40 minutes which is ample time to make the vegetables tender-crisp, which is the way we like them. If you like your broccoli and cauliflower more "cooked through"..by all means, go with the frozen, or partially cook the fresh vegetables a little before mixing them with the sauce and baking.
The cream cheese/Italian seasoning sauce really enhances the taste of the broccoli and cauliflower, and the bread crumbs on top add a nice touch to the top.
This is a wonderful side dish for a brunch, lunch, dinner, and it reheats beautifully....AND it can be made ahead, refrigerated and baked just before serving.....now THAT'S what I call one great recipe!


Carol

Printable recipe

BROCCOLI CAULIFLOWER CASSEROLE
(Source: McCormick.com)

1/2 c. fine dry bread crumbs
1/4 c. plus 2 Tbsp. grated Parmesan cheese, divided
2 Tbsp. butter, melted
1 1/2 tsp. Italian seasoning, divided
1 (16 oz.) frozen broccoli florets, thawed (I use fresh)
1 (16 oz.) pkg. frozen cauliflower florets, thawed (I use fresh)
2 Tbsp. butter
1 Large onion, chopped (1 c.)
2 Tbsp. all-purpose flour
1 tsp. garlic salt (I use garlic powder)
1/4 tsp. black pepper, coarse ground
1 1/4 c. milk
4 oz. cream cheese, cut-up

Preheat oven to 350 degrees.

Mix bread crumbs, 2 Tbsp. Parmesan cheese, 2 Tbsp.melted butter and 1/2 tsp. Italian seasoning in small bowl; set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

Melt 2 Tbsp. butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish (I spray the baking dish with nonstick cooking spray). Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Makes 10 servings.




Cyndy made:

Spumoni Marshmallows



I get inspiration from random places. Sometimes I have no idea why I come up with some of the ideas I do...some pan out, others not.
This is my first attempt at making Marshmallows. Making marshmallows is intimidating to me. I had no idea why until I was researching other blogs and sites and read different experiences people had making them. While no one argued the point that Homemade is better, it was the degree of difficulty one must go through just to attain that perfect Puff of sugary mallow that would be light and fluffy. Some said they had followed directions explicitly and yet wound up with sugary globs of goo. Others raved that their Marshmallow had set, but the taste was lacking. Then there were some that were happy, as they had made the perfect Puff.
I was determined to make them today, so I got to work. Not only was I going to make Marshmallows, but I was going to attempt to make layered Marshmallows. Ohhhhh boy, when I set out to do something, I don’t do it half way, do I? NOOOO, I have to be different and when an idea pops into this constantly whirring brain of mine, I know I have to try it.
My first attempt, while not bad, wasn’t perfect by any means. I've learned that you can’t oil your hands too much, or the layers won’t stick. I’ve learned you have to work quickly when dividing the marshmallow to do add-ins, or your layers won’t stick. Detect a pattern here? I followed the directions and the taste was good, in fact it was really nice. I had the crazy idea that since we had already tried Spumoni Cookies, that I could tackle Spumoni Marshmallows. I diced my cherries and used cherry flavoring for the cherry layer with just a touch of red paste coloring. I diced the pistachios, but forgot to buy the pistachio flavoring, so I just added the pistachios and a touch of green paste coloring (it tasted good without the flavoring), then used cocoa powder for the chocolate layer.
I wasn’t too exact in trying to divide the marshmallow, since I was trying to work fast, so the chocolate layer was bigger (not a bad thing that I can taste). It set up SO fast. I made my first cut and wouldn’t you know it, the green pistachio layer wanted to come off in some places. I had oiled my hands too much when I spread it out. It did spread nicely, but now I know I won’t do that again!!
All in all, I think it was a good experience and most certainly something I’ll do again and again... and you know what? Homemade Marshmallows can’t be beat! These are the lightest and fluffiest I’ve ever eaten! It’s so simple that you can make them up pretty fast.
I'm so impressed with this recipe by Thomas Keller. I won’t be buying Marshmallows any more!!
My changes are in parenthesis, not many changes but different types of sugar and vanilla and the temperature.

Printable Recipe

Spumoni Marshmallows
Adapted from: French Laundry Cookbook by Thomas Keller (Artisan)
My Notes for add-ins are below the post

Prep Time: 30 minutes.

Ingredients:
3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar( used baker's sugar)
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt (used Kosher salt)
1 Tablespoon vanilla extract (used vanilla bean paste)
Confectioners' sugar for dredging

Preparation:

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute.(I boiled undisturbed until the thermometer reached 240º). Pour boiling syrup into gelatin and mix at high speed (while drizzling in the hot sugar mixture). Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.

Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

Yield: 12 large marshmallows


My Notes:

I divided the Marshmallow into three portions and to the first I added ¼ cup diced pistachios, a smidgen of green paste food coloring and mixed well. For the second layer, I added 1/3 cup Maraschino Cherries, diced and rolled in a paper towel to dry them out (so it would let the layer set) and a smidge of red paste food coloring and a few drops of Cherry Flavoring (LorAnn). For the chocolate layer, I added ¼ cup of Hershey’s Special Dark Chocolate cocoa (sifted).
Just make sure you have everything measured out and ready to go BEFORE you start and it will be a breeze!! BTW, the flavors come up more pronounced the next day!

Simply Great Chicken - Soft and Chewy Sugar Cookies - Cosmo Popsicles

So I came home from work one day last week, sat down on the couch with my laptop, turned the tv on and waited for the computer to load up. I didn't understand why I was having so much trouble getting on line. Nothing was happening... I asked my hubby if he could figure out what was wrong.



He looked at it, turned it upside down, then right side up.... Hubby said... "I think it's toast...it's done....dead. My reaction.... Yeah right, just make it work Honey.... Hubby " No seriously it's toast Hon. My reaction....



I laid in the fetal position for a while...muttering....I can't visit blogs, I have to put a post up....I can't look for recipes.... For crying out loud you just don't realize how much you use your computer till you don't have one! My hubby being the smart sensitive man he is said.....I can't live in this house with you if you don't have a computer!!! He bought me a new laptop, and I'm a happy woman and back online!!! WHOOO HOOO!!! Ok the post, Carol made one terrific looking chicken recipe, I made sugar cookies and Cyndy has some very adult popsicles she'd like to share, I need a couple of those after last week. Here we go!!!

Carol made:

Simply Great Chicken




There are some days when complicated recipes with lots of ingredients don't bother me at all....then there are other days when easy is best. Who says you need a list of ingredients longer than your arm to turn out a mouth-watering dinner? Not me!!!

I was looking for something quick, easy and different to do with bone-in split chicken breasts that I got on sale and defrosted. I stumbled across this in one of my over abundance of cookbooks and thought hmmmmmmmmmm...that's not a combination I would have thought of. What the hey-let's give it a whirl.

The kitchen smelled wonderful while this was baking...I couldn't wait for dinner. All I can say is WOW! The name says it all....it's simple....and it's GREAT! The chicken is SO moist and juicy....we couldn't believe it!

I baked this on convection mode in my oven and didn't baste them...if I were to bake them in my regular wall oven, I would probably give them a baste or two the last 10-20 minutes or so to glaze them up nicely.....I also gave them a quick brush of the juice in the bottom of the pan before serving.

If you're in a hurry to get that chicken in the oven cooking away and you don't want to fuss with emptying the pantry and spice cabinet for ingredients....this recipe is for you!

Printable Recipe

SIMPLY GREAT CHICKEN
(Source: Country Chicken cookbook)

1 broiler-fryer chicken (3 1/2-4 lb.), cut up and skin removed (I used bone-in split chicken breasts-about 3 1/2 lb.)
1 (.7 oz.) envelope dry Italian salad dressing mix (such as Good Seasons)
1/2 c. packed brown sugar

Place chicken in a single layer in a greased 13x9x2-inch baking dish. In a small bowl, combine dry salad dressing mix and brown sugar; sprinkle over chicken.
Bake, uncovered, @ 350 degrees for 55-60 minutes or until juices run clear. 4 servings.




Bunny made:

Soft and Chewy Sugar Cookies



I have this slight obsession with finding a sugar cookie recipe that will come as close as possible to my beloved Pepperidge Farm Sugar Cookies that I by at the grocery store. I love these cookies, I mean seriously they're everything that I want, soft, chewy and positively delicious! I wanted a recipe that would give me those cookies. I found a recipe that absolutely surpasses all my expectations! I'm sorry Pepperidge Farms, I never thought I would say this, but you pale in comparison, yes... it's true. I don't ever have to by another boxed or bagged sugar cookie again, this is the one, the softest, chewiest , melt in your mouth sugar cookie I've ever made. One recipe obsession down....!. HA HA!!

Printable Recipe

Soft and Chewy Sugar Cookies
Recipe from the Fallen Souffle blog

Ingredients

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1 - 1 1/2 teaspoons lemon extract (depending on how lemony you want them to be!)
* 1 tablespoon dried lemon peel
* 1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lemon extract and lemon peel.
5. Gradually blend in the dry ingredients.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.



Cyndy made:

Cosmo Popsicles




WARNING: These Popsicles are for adults only!


We had company over the other night and I made a few cocktails. The first was from a liqueur I made up one day while playing in the kitchen during the Christmas season. I call it Cosmo liqueur. I pour this over crushed ice and garnish with a lime twist in a Martini glass rimmed with Pomegranate sugar. When my company left, I still had some left over and I thought POPSICLE! Well, they were in the freezer for hours and only got slushy, so I melted them down and did some tweaking. Froze them overnight and here's the result. I gave one to my friend Rose. I didn't tell her what was in them at first. All she said was "OMG, how did you put a Cosmo in a popsicle!?" My answer? "I'll never tell!" LOL, I guess I should tell her...................someday.

Printable Recipe

Munchy’s Cosmo Popsicles

1 8oz container frozen Cranberry cocktail concentrate
3/4 cup Smirnoff Orange flavored Vodka
¼ cup Chambord liqueur
2 tsp lime juice
1/2 cup sugar
1 1/2 cups water (if you want just the liqueur, add only ½ cup of water. The extra cup of water is so the Popsicle will harden)



Combine all ingredients, adjust to taste and pour into molds.
If you want sorbet, combine all ingredients, adjust to taste and then place in refrigerator for approx 2 hours to get really cold, then pour into ice cream maker.

Note: I make this by the gallon at Christmas time and put them in decorator bottles and give them as gifts to friends.

You Made That Dessert? ....Oh yeah I made that dessert!

Unfortunately I haven't been able to blog or visit blogs lately because of work. Last week I worked seven days straight with a mix of days and nights, this week wasn't a whole lot better. But there's a hint of change in the air at work and hopefully my work load with be lighter and I won't feel like I live to work. A couple weeks ago Beth Lipton, aka CookiePie asked for volunteers to do an online book tour of her new dessert cookbook called " You made That dessert? I jumped at the chance along with some other bloggers! We were sent the book to choose a recipe to make and post about. The book has a very attractive and appealing cover. The pages are filled with wonderful pictures of the recipes which I thoroughly enjoyed lusting over! The recipes are very well written so that anyone can make them. Beth this is a winner! And why wouldn't it be, Beth Lipton is the food editor at All You magazine, she's also the founding food editor for Quick and Simple magazine and a trained pastry chef to boot! You can find Beth's book here. Ok... What to choose?? It wasn't easy believe me, there are so many recipes I want to try, I think I changed my mind ten times before I finally chose two.



I'm definitely going to be using this book alot, I can't wait to make the Buttermilk Pie, the Flourless Chocolate Cake looks out of this world good, the Double Apple Streusel Cake...OH MY Word!!! The Strawberry Ice Cream Cupcakes, I could go on and on! I chose to make the Cherry Clafouti and the Coffee-Chocolate Chip Blondies. First the Cherry Clafouti.




The first time I ever made a clafouti it was a disaster, it was a different recipe and more complicated than Beth's. I saw Beth's Cherry Clafouti picture and just stopped. "I wanna make that" ( spoken in the most whiny voice I could mustard up) I was scared though cause I remember what happened when I made the first one. But that picture, oh yes that picture, it kept calling my name. Beth said in the book it was easy, it would puff up like a pancake, it would be custardy and delicious.....that's all I needed, my butt was at the store buying frozen cherries and back home again in lightning speed! It came together in a matter of minutes, I turned the oven light on to watch it puff up ( yeah I'm weird like that), it puffed, it baked till it didn't wobble in the middle then it came out of the oven and cooled. I'm so proud of myself for letting it cool, but I'm still a little scared and don't want to do anything to mess it up. I cut it and tasted it....it was everything she said it would be!!! Oh so custardy, I loved it!! I made Cherry Clafouti and it was PERFECT!!!! Thank You Beth!!!

Cherry Clafouti
You Made That Dessert? by Beth Lipton

Ingredients:

1 Tablespoon unsalted butter ( for preparing pie plate)
1 1/2 cups frozen dark sweet cherries, not thawed
4 large eggs
1/2 cup ( 2 ounces) confectioner's sugar, plus 1 or 2 tablespoons for serving
1/2 cup ( 2.1 ounces) all purpose flour
Pinch of salt
1 1/2 cups half and half
1/2 teaspoon vanilla extract or pure almond extract

Tools:
Large bowl
Whisk
Dry measuring cups
Liquid measuring cups
9 inch pie plate
Fine-mesh sieve
Wire cooling rack

1. Preheat the oven to 325 F. Using your fingers or a piece of plastic wrap, lightly coat a 9 inch pie plate with a thin film of butter. Spread the cherries evenly in the pie dish.

2. Separate 3 of the eggs, placing the egg yolks in a large bowl ( put the whites in a small bowl, cover and refrigerate for another use- scramble them for breakfast tomorrow). Break the fourth egg and put the whole thing( not the shells, of course) in the bowl with the yolks. Add 1/2 cup confectioner's sugar, flour, and salt and whisk to combine. Pour in the half-and- half and the vanilla, and whisk until well mixed ( there should be no lumps).

3. Carefully pour the egg mixture over the cherries in the pie plate. The cherries will float and move around a bit-this is fine, but redistribute them if they gsther too much on one side.

4. Carefully set the pie plate on the middle rack of the oven and bake for 45 to 50 minutes, until the clafouti is lightly puffed and set and no longer looks wet. (Check it after 45 minutes. If the clafouti is still liquid in the center when you gently wobble the pie plate, give it another 5 minutes. Remove the clafouti to a wire rack to cool for at least 10 to 15 minutes ( or let it sit longer and serve it at room temperature, if you like).

5. Using a fine-mesh sieve, sift 1 or 2 Tablespoons confectioner's sugar over the clafouti. Slice and serve.




Coffee-Chocolate Blondies



The second recipe was the Coffee-Chocolate Chip Blondies. Unfortunately my family doesn't care for nuts of any kind. They just don't. But I made these anyway and didn't put the nuts in them, I just put more chocolate chips in, this recipe was a special favorite of our 12 yr old blondie and brownie gobbler, she loved them!! Want the recipe....get the BOOK!!!!! You'll love it!!!

Check out the other Bloggers who made recipes from Beth's Book "You Made That Dessert?"

RecipeGirl - Cookies and Cream Cheesecake Bars
Two Peas and Their Pod- Sour Cream Coffee Cake
Grumpy's Honeybunch - Cappuccino Biscotti
Sticky, Gooey, Creamy, Chewy - Lime Glazed Citrus Tea Cakes
Cookie Baker Lynn - Banana Snack Cake
Eat me, Delicious Peanut Butter and Jam Bars and Coconut Rice Pudding
Culinary Concoctions By Peabody - Chocolate - Chocolate Chip Cupcakes
Baking Bites - Book Review

Rosemary Skewered Chicken - Spicy Broccoli Mango Salad - Sara Lee Copy Cat Coffee Cake Recipe with a Twist!

We've got three recipes today that'll knock your socks off! Cyndy made Rosemary Skewered Chicken to make on the grill, Carol made a wonderful Spicy Broccoli - Mango Salad to go with it that will keep you from turning the stove on to make sides. I'm the only nut in the kitchen that decided to turn the oven on to bring you a Sara Lee Copy Cat Coffee Cake with a Twist, it was definitely worth it though! Lets sit down to dinner!

Cyndy made:

Rosemary Skewered Chicken



I originally got the idea for this when I saw a picture of something similar, I think from Tastespotting, not sure. Instead of using chicken breasts and cutting them into cubes, I used Chicken Breast tenders and they worked out perfectly! I've adapted this recipe to our taste and didn't use anything that the original recipe called for other than the Rosemary Sprigs. I used the rosemary sprigs for flavor, and used Tuscan Blend Spice for the marinade along with Extra Virgin Olive Oil and lemon juice and some salt. I left them to marinade in the refrigerator (30 min) while I cut up the onion. I just used Sweet Vidalia onion and some Canned Pineapple chunks in pineapple juice. It was a quick and easy dinner that came together fast. You can use Italian Spice Blend or even your own spice blend. Use your imagination!

Wanna print just the recipe, click here!

Rosemary Skewered Chicken
Adapted from Curtis Stone~ Biggest Loser

Ingredients:

1 cup Extra Virgin Olive Oil
2 tbsp Tuscan Spice Blend
juice from 1 whole Lemon
1/2 tsp Kosher salt
1/2 tsp fresh ground pepper
1 clove garlic, minced or smashed
3 small sprigs Rosemary (for marinade)
15 chicken tenders
one small sweet onion (used vidalia) cut into 1 1/2 inch slices
1 small can of pineapple chunks
5 sprigs of Rosemary approx 12 inches long with most of the leaves removed (soak for about 30 min in water so they won't burn on the grill)

Mix the first 6 ingredients, whisking until blended. Add small Rosemary sprigs. Place Chicken tenders in a ziplock bag, pour in mixture and let marinate in refrigerator for about 30 minutes. Remove from marinade and starting with Chicken, skewer pieces on to Rosemary sprigs, next add the onion pineapple, onion, chicken. You want 3 pieces of chicken per skewer. When completed, discard the rest of the marinade and BBQ on the grill until done.


Prior to cooking.


Carol made:

Spicy Broccoli-Mango Salad



HOLY COW is this ever GOOD! I'm telling you, I SO lucked out with this cookbook...this is the 3rd recipe in a row I've made out of it that has been a total winner.
I knew I wanted to try this when I saw the picture of it....with the hot, humid weather we've been having here in MA, salads REALLY have been popular in this house.
This salad is a perfect blend of smooth and sweet from the dressing and mangoes, crunch from the broccoli and a little heat from the sweet-hot pecans.
I could literally make a meal of this...it's THAT addictive.
Oh my gosh...this is a salad that would be a BIG hit at a pot luck- I bet no one else would bring one like it! In fact, we're going to a Labor Day neighborhood get together and I'm going to be bringing this as one of my contributions to the covered dish table.
If you want something a little different on your late summer dinner table, and you have broccoli lovers in the house, this salad is for you!

Wanna print just the recipe, click here!

SPICY BROCCOLI-MANGO SALAD
(Source: Pillsbury Annual Recipes 2006 cookbook)

SWEET-HOT PECANS:
4 tsp. sugar
1/4-1/2 tsp. ground red pepper (cayenne)
1/2 c. pecan halves, broken into coarse pieces

DRESSING:
2 (6 oz. each) containers 99% fat-free orange creme yogurt
1/3 c. light mayonnaise
1 Tbsp. cider vinegar
1/8 tsp. salt

SALAD:
5 c. fresh broccoli florets and cut up stems (1 small bunch)
1 1/2 c. diced, peeled, seeded mango (about 2 medium)
1/4 c. finely chopped red onion

Lightly spray an 8" skillet with nonstick cooking spray. Add sugar and red pepper; mix well; stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; spread into a single layer on a plate and set aside to cool.

In a small bowl, mix all dressing ingredients with a wire whisk until smooth.

In a large bowl, combine all salad ingredients.

Add dressing to salad; toss gently to mix. Just before serving, stir in cooked pecans. Store in the refrigerator. Makes 6 (1 cup) servings.

NOTE: If you can't find fresh mangoes, substitute 1 1/2 c. fresh peaches, or frozen peaches, thawed.




Bunny made:

Sara Lee Copy Cat Coffee Cake Recipe with a Twist



I made this coffee cake once before and followed the recipe exactly and it was delicious. When I work on Sunday nights I try and bake a little something to take with me for the staff. I decided on this cake. I went to the cupboard looking for the yellow cake mix I "thought " I had to make this, no yellow cake. But I did have a white cake mix so I used that. I also "thought" I had the butter extract the recipe called for, that would be a big fat no! So much for thinkin! I made the batter up,had it in the pan and stood there thinking...maybe I'll add some chocolate chips to this, so I did. I added 4 oz of chocolate chips. I also added a crumb topping to the top and omitted the glaze. This was delicious!! And the staff's reaction....they all want me to make it again!! The chocolate and cinnamon give you a wonderful flavor, the cake is nice and moist , the crumb topping...
well that's just the icing on the cake!! LOL!!

Wanna print just the recipe, click here!

Sara Lee Copycat Coffee Cake Recipe with a Twist
CD Kitchens

Ingredients:
1 box yellow cake mix ( I used a Duncan Hines white cake mix)
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tablespoon butter extract ( I didn't have this, but the cake turned out great without it)
1 tablespoon vanilla
1/2 cup sugar
2 tablespoons cinnamon
4 oz semi sweet chocolate chips

Crumb Topping
The Cutting Edge Of Ordinary

Topping
½ cup butter, room temperature
1 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon cinnamon ( I didn't use the cinnamon in the topping because of the amount of cinnamon in the cake)

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.