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Twix Candy Bar Cookies

Cookies don’t last long in my house.  Al could eat 2 dozen in one sitting and I’m up and down all night sneaking in there to get one. 

I found this recipe on one of the blogs I follow and thought I’d try them.  I REALLY like them.  They’re both crunchy and soft and since they have Twix in them, you get a little chocolate and caramel.

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Twix Candy Bar Cookies Recipe

  • 2 Cups plus 2 Tbs. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 Tbs. unsalted butter, melted and cooled until warm (I just let my butter sit out on the counter and soften.  I didn’t melt it)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups coarsely chopped Twix bars
  1. Preheat oven to 325 degrees.  Coarsely chop the Twix bars (about 1/4-inch chuncks)
  2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.  In the bowl of
  3. an electric mixer, mix butter and sugars until throughly combined.  Beat in egg, yolk and
  4. vanilla until combined.  Add dry ingredients to the sugar mixture and beat at low speed just
  5. until combined.  Gently stir in the Twix chunks.
  6. Drop by Tbs. onto cookie sheet and bake for 8-10 minutes.

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Posted by on March 28, 2012 in Uncategorized

 

Green Chile Burgers

This is the second time I’ve made these.  Once last week for me and Al and again last night when my mom and stepdad came over.  I think they’re killer!  Those green chiles give the burgers just an extra little kick. 

Green Chile Burgers Recipe

  • 1 lb. Ground Chuck
  • 1 (4 oz. can) Diced Green Chile Peppers, drained
  • 1 tsp. Beef Bouillon Granules
  • 4 slices Monterey Jack Cheese
  • 4 Hamburger Buns
  1. Preheat an outdoor grill for high heat.  Lightly oil grate.
  2. In a medium mixing bowl, mix the beef, diced green chilies and bouillon.  Shape into patties.
  3. Grill patties 3 to 8 minutes per side, or to desired doneness.  Top each patty with cheese about 2 minutes prior to removing from the grill.

This is what it looks like before I got my hands in there and mixed it all up.

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Ready for the grill.  I also sprinkle black pepper all over them.

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I didn’t get a picture of the finished project because once they were put on the grill, we got so busy talking that I forgot.

They’re really, really good though.

 

 
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Posted by on March 26, 2012 in Uncategorized

 

Sinful Whoopie Pies

Sinful Whoopie Pies

These are probably going to get me in trouble! 

Remember earlier this week I told you I was bringing mashed potatoes to my mom’s for Thanksgiving dinner?  Well, she emailed me and asked if I was bringing anything else.

HUH?  I figured my magnificent mashed potatoes would be more than enough!

She says “I just thought you might have something special you’d like to bring”  (apparently my mashed potatoes aren’t special enough)

SO, I came across this recipe on the Kraft website for Whoopie Pies BUT, I added a twist to them.

Keep reading…

Here’s what you’ll need to make these

This is what they should look like after they come out of the oven

If you go strictly by the recipe for the filling, this is what it looks like and it makes A LOT!

BUT, since it’s Thanksgiving, I thought I’d make the filling orange creme flavored so of course, the color of the filling needed to be orange. I did this by adding a few drops of red and yellow food coloring to it. See how pretty?
I also added 1 bottle of Orange Cream Oil and they are delicious!

Of course I had to taste one (just to be sure they were good enough to share with friends and family)

This recipe makes 20-21 really big whoopie pies! You can be very generous with the filling for each one because there’s a lot to use up.

 

I kept 4 out for me and Al to snack on and the rest I froze. I wrapped each one with that evil stuff they call “Saran Wrap”

Sinful Whoopie Pie Recipe

1 pkg. devil’s food cake mix
3 squares Baker’s Semi-Sweet Chocolate, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Heat oven to 350 degrees

Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.

Drop batter, 2 inches apart, onto cookie sheet sprayed with cooking spray, using 1 Tbs. batter for each.

Bake 8 to 10 minutes or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheet; remove to wire racks. Cool completely.

Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. (this is also where you’ll add the flavored oil and food coloring if you want to make them like I did)
Spread onto one side of cakes, cover with remaining cakes.

 
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Posted by on November 20, 2011 in Uncategorized

 

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Triple Threat Cookies

So my daughter kept raving about how awesome these cookies were and I just had to try them for myself.

She found them on this website:  http://mybakedlove.blogspot.com/2010/08/triple-threat-cookies.html

Let’s just say it’s a good thing I doubled the recipe because I kept having a problem filling up the cookie jar.  Every time a new batch would come out of the oven, I’d have to eat one, make another batch, eat another one and THEN one or two broke as I was putting them in the cookie jar so of course, I had to eat those too.

I noticed at the grocery store that they have a new flavor called Cinnamon Chips.  I think I’ll try those next time I make these cookies.   

Triple Threat Cookies Recipe

1 Cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 stick unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup light brown sugar
1/2 tsp. vanilla extract
1 egg
1/2 cup old fashioned oats
1 Cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk together flour, baking soda and salt in a small bowl and set aside.
Cream together butter, peanut butter, sugar, brown sugar and vanilla on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chips.

Drop dough by Tbs. onto parchment lined baking sheet about 2 inches apart. Bake for 10 minutes or until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Store in an airtight container.

 
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Posted by on November 18, 2011 in Uncategorized

 

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Chocolate Leaves

This should totally impress you. 

Chocolate Leaves! 

We’re going to my mom’s for Thanksgiving this year and I’m supposed to bring Mashed Potatoes.  Enough to feed 30 people.  Apparently in my family, if you bring something to a dinner and it’s good, you’re automatically in charge of that same dish for the next 50 years!   So I’m warning any newcomers to the family, if you don’t want to be in charge of bringing something to every party or dinner, mess it up real good the first time!  haha

Seriously, how hard are mashed potatoes?  Sooo, I thought I’d really impress my family by bringing these chocolate leaves flavored with a hint of creme de mint!  (you know, like an after dinner mint)

I made these this afternoon.

Pretty, Pretty!

Are you impressed yet? 

These are really simple!  Go to Michaels or JoAnn Fabrics or your local specialty candy store and pick you up a mold similar to this.

While you’re at the store, pick up some chocolate.  They come in all kinds of colors.

Melt the chocolate VERY slow!  The trick is blending the colors to make multi-colored leaves like I did OR you could just make them one solid color.  Add just a little creme de mint oil to the melted chocolate, pour into the molds, let it set up and WA LA! 

 

 
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Posted by on November 16, 2011 in Uncategorized

 

French Dip Sandwiches

We are not big red meat eaters in our family although we do like a good juicy burger once in awhile.

My husband thinks red meat, even though it’s cooked, tastes too much like blood.  (you’d have to know him.  He’s kind of strange sometimes)

So, I found this recipe that called for a Beef Roast (and he actually loves Roast Beef Sandwiches) and thought I’d give it a try.

He LOVED it and said it’s a definite do-over.  Trust me when I say this…he will definitely tell you if he doesn’t like something.  It used to hurt my feelings but it doesn’t anymore.  In fact, I want him to tell me if he likes it or not.  That way if he doesn’t, I don’t keep fixing it.  If he does, it goes in my recipe box.

This recipe is perfect for women and/or men that work out of the home for 8-10 hours a day.  The longer this roast cooks in the crockpot, the better.

It made enough for 4 open faced sandwiches AND enough to put a couple more sandwiches in his lunch tomorrow (without the melted cheese) and then some.

FRENCH DIP SANDWICHES RECIPE

  • 2.5-3 lb. beef roast (you can use a frozen roast if you want) which I did
  • 2 Tbs. vegetable oil
  • Salt and Pepper
  • 2 – 1 oz. pkgs. of dry onion soup mix
  • 2 C water
  • 2 cans beef broth
  • 6-8 hoagie buns
  • Swiss, provolone or mozzarella cheese, shredded or sliced.  I used Swiss

Heat oil in a large skillet over medium-high heat and rub roast with salt and pepper.

When skillet is very hot, carefully place roast in pan and sear all sides.  You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place the roast in a crockpot and sprinkle with onion soup mixes.  Pour water and beef broth over roast.

Cook 8-10 hours on low.  It’s hard to mess this up.  Basically, the longer it cooks, the more tender it will be.  But you know it’s done when you pop a fork in it and the meat just falls apart.  When meat is ready, shred with a fork.

Place meat on hoagie buns.  Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices from the crockpot into small bowls for dipping!

 

 

 
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Posted by on November 14, 2011 in Uncategorized

 

HARD ROCK CANDY

Every year around this time, I start making Hard Rock Candy! 

My favorite is Cinnamon, my husband loves Banana.  There are literally dozens of different flavors you can make this in.  Watermelon, Strawberry, Lemon, Pina Colada, Bubble Gum, Rootbeer, Licorice, Apple, Peppermint and many more.

If you’re having a hard time finding the little bottles of flavored oil at your grocery store, look near the Pharmacy Counter.  These bottles are so small that they’re easily picked up and put in pockets without being paid for (that’s what I was told was the reason they keep them at the pharmacy)

The recipe calls for 1 bottle but I normally put 2 bottles in each batch because I think it just kicks the flavor up a notch.

Today I made a batch of Banana

A candy thermometer is a MUST for this recipe. 

Make sure you don’t have any distractions when you start making this because you can’t leave it until it’s done.

Start by pouring your Sugar, Light Corn Syrup and Water into a large heavy saucepan.

This is what it looks like at a full boil.  You’ll think it’s NEVER going to reach 300 degrees but it does and it MUST so be patient.  Just put your candy thermometer in the pan and watch for it to rise to 300 degrees.  It takes about 10 minutes from the time it starts to really boil.

After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.  I used yellow…DUH, it’s banana. 

Here’s a tip….open your bottles of flavored oil and your food coloring BEFORE starting so you can pour both in immediately after it’s reached 300 degrees.  You do NOT want this to set up on you before you’ve added everything to it.

Once you’ve added your flavored oil and coloring, pour it into a well-buttered cookie sheet.  Be careful….That cookie sheet will be HOT after you pour the mixture in.

Now here comes the tricky part.  You don’t have to do it this way but since I’m a little more “anal” than most people, I score mine.  The trick is knowing exactly when to start scoring.  Too soon and it’s still too runny, too late and it’s already set up.  I take the flat end of a spatula and score mine.  Your arm is TIRED when you’re done but I think it’s worth it.   You’ll have to score it over and over a few times because it tends to want to close back up on you. 

Now, if you don’t want to score it, that’s fine too.  Just let it harden up completely and take a knife and start pounding away on it until you break it up into bite-size pieces.

I sprinkle powdered sugar on it so it doesn’t stick together once it’s broken apart.

Now you can either leave it on the counter until it’s completely hard or you can do like I do and put it in your freezer for a few minutes. 

Now the fun part…breaking it up.  See how pretty!?!

I bought these little jars at The Dollar Tree.  This batch makes enough to fill 2 jars completely full.  Makes a really cute Christmas gift for a Teacher, Postman, Co-Worker, etc….OR you can keep it all to yourself and enjoy!!

This is Watermelon

 

HARD ROCK CANDY RECIPE

  • 3-3/4 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 1 or 2 bottles of flavored oil
  • 10 drops of food coloring

In a large heavy saucepan, combine sugar, corn syrup and water.  Cook, stirring occasionally, over medium-high heat until a candy thermometer reads 300 degrees (hard-crack stage).  Remove from the heat; add flavoring and food coloring.  Pour into a well-buttered 15-in. x 10-in. x 1-in. cookie sheet. 

If you plan on scoring it, wait for about 10-12 minutes.  If not, let it completely set up, sprinkle some powdered sugar on it and break into bite-size pieces.  I use the handle of a butter knife.

Store in a cool, dry place.

Each batch makes about 3 Lbs.

 
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Posted by on November 12, 2011 in Uncategorized

 
 
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