Monthly Archives: January 2008

Triple Delicious Hot Chocolate

This sounds wonderful. I added it here because I definitely want to try this!  

Triple Delicious Hot Chocolate
(from Sandra)

1/3 cup sugar
1/4 unsweetened cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla
1 cup heavy cream
1 square (1 ounce) bittersweet chocolate
1 square (1 ounce) white chocolate
3/4 cup whipped topping
6 teaspoons mini chocolate chips or shaved bittersweet chocolate

Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into slow cooker. Add remaining 2 1/2 cups milk and vanilla. Cover; cook on LOW 2 hours.

Add cream. Cover and cook on LOW 10 minutes. Stir in bittersweet and white chocolates until melted.

Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.

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100 Painless Ways to Cut 100 or More Calories…

We can all use this helpful information! I already do most of these, but a reminder never hurts.

100 painless ways to cut 100 or more calories

Simple Ways to Raise Your Metabolism

One Pound of Fat(good way to think about it)

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Breakfast recipes

The most important meal of the day…start off on a healthy note.

Whole Wheat Banana Blueberry Muffins

Apple Blueberry Crumble Bars

Slow Cooker Apple Oatmeal

Oatmeal Banana Bread Pancakes

Oatmeal & Apple Pancakes

Granola

Granola

Chi Spiced Oat Bran

Baked Oatmeal

Low Carb Pumpkin Pancakes

7 Easy and Healthy Breakfast Recipes in Less Than 5 Minutes

Peanut Butter Oatmeal (I usually make it with FF milk and add bananas and sometimes chopped pecans)

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Steel Cut Oatmeal with Caramelized Apples

What a yummy, healthy way to start the day! 🙂 I am working on a breakfast post with lots of breakfast recipes, so check back soon. 

Steel Cut Oatmeal with Caramelized Apples
(from Baking Bites)

3/4 cup steel cut oats
3 1/4 cups water
1/4-1/2 tsp salt
1 tsp vanilla extract
1/2 tsp cinnamon
pinch ground nutmeg
2 medium apples
1 tbsp butter
maple syrup or brown sugar

Combine oats and water in medium saucepan. Bring water to a boil. Boil for about 15 minutes, turn the heat down to medium-low. Stirring occasionally, cook for an additional 15 minutes. Once 30 minutes of total cooking time has elapsed, you need to watch the oatmeal and test it for doneness (not too firm, not too squishy). Stir it frequently – don’t worry if it sticks to the bottom of the pan in places, just scrape the bottom well with your spoon. Cook an additional 5-10 minutes, as necessary. Add the salt, vanilla, and spices and remove from the heat when the oatmeal has reached the consistency that you like.
While oatmeal is cooking, prepare the apples. Peel and core the fruit, slicing each apple in half, then into 1/4-inch to 1/2-inch thick slices. Saute in a small saucepan over medium-high heat with butter until fruit is browned, then reduce the heat and cook until tender, stirring frequently.
Spoon apples into bowl with oatmeal and top with maple syrup or brown sugar.

Serves 3-4

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Jaay’s Best Ever Chocolate Chip Cookies

       Jaay’s Best Ever Chocolate Chip Cookies
           (from Bucky’s Barbecue & Bread)  

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
    • Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).

      Sift the flour, salt and baking soda and set aside.

      Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.

      Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!

      Recipe description is copyrighted by Curt McAdams, 2007

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      Homemade Girl Scout Cookies~Tagalongs

      Homemade Tagalongs Cookies (a.k.a. Peanut Butter Patties)
      (from Baking Bites)

      1 cup butter, soft
      1/2 cup sugar
      2 cups all purpose flour
      1/4 tsp baking powder
      1/2 tsp salt
      1/2 tsp vanilla extract
      2 tbsp milk

      Preheat oven to 350F.
      In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
      Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
      Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
      Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
      Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

      Filling
      1 1/2 cups creamy peanut butter (natural or regular)
      3/4 cup confectioners’ sugar*
      generous pinch salt
      1/2 tsp vanilla extract
      about 8-oz semisweet chocolate

      In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
      Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
      Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
      Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

      Makes about 3-dozen

      *You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

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      Cucumber Sandwiches and a contest

      supersnackssmall.jpg

      Super bowl recipe round up. Every time I take these somewhere, everyone loves them! Include your recipe and you could win a cookbook. Go here for details.

      FANCY CUCUMBER SANDWICHES
      Printed from COOKS.COM

      2 medium size cucumbers
      1 tub whipped cream cheese spread
      shaker of dill weed
      1-2 packets of dry Italian dressing mix
      1 pkg rye or wheat cocktail bread

      Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving “stripes” all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside. (I didn’t do this)

      In a small bowl, stir together cream cheese and dressing mix; combine well.

      Using a butter knife, spread the mixture onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than the bread aisle, it’s just a small and dense miniature version of bread).

      Don’t cake the slices with the mixture, just a thin layer concentrated in the middle of the slice.

      Next, lay one slice of cucumber (per slice of bread) in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember that dill is strong and a little goes a long way. Just one or two taps of your finger on the shaker should do it per slice.

      The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer. I actually put the spread on two pieces of bread and made sandwiches.

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