Hot Chocolate Stir Sticks

As requested :), and again this is not my original idea.....my take on some that I've seen at country fairs.

You will need:

Candy canes or Peppermint Sticks
Candy melts  - milk chocolate and white chocolate (or chocolate chips)
Mini marshmallows


Directions:


Melt chocolate according to package. If melting in a microwave, be careful not to burn. Break off curved part of candy cane or you can leave it on. Dip the unbroken end of the candy cane,  roll in melted chocolate so it covers the candy cane completely (a spoon might help), leaving about 1" uncovered for a handle. While chocolate is still wet, stick marshmallows all around the candy cane and place in fridge to set. Take the remaining chocolate and drizzle over the marshmallows, and place in fridge to set one last time.

Now you're all set to package them as gifts or get ready to treat yourself with a nice cup of hot chocolate.

NOTE: I doubled dipped, letting set first before the second dip and adding the marshmallows. I like lots of chocolate :)

Glazed Lemon Loaf

Glazed Lemon Loaf

Ingredients:

1/4 cup butter

3/4 cup sugar
2 eggs
2 teaspoons grated lemons, rind of
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
3 tablespoons lemon juice
1/3 cup powdered sugar


Directions:


1 Cream the butter with the sugar.
2 Add the egg and lemon peel and beat well.
3 Combine the flour, baking powder and salt.
4 Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
5 Spoon the batter into a well greased 9 X 5-inch loaf pan.
6 Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
7 Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
8 Pour the glaze over the bread while it's still in the pan and hot.
9 Let stand 20 min before turning out on a rack, then let cool before slicing.

I Heart Macro

Pecan Tarts


½ cup brown sugar
2 eggs
½ cup light corn syrup
1 cup pecans, chopped
2 tablespoons margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt
18 mini tart shells


Beat brown sugar and eggs until light and fluffy. Add remaining ingredients. Pour into shells. Bake 350° for 25 minutes or until edges are lightly browned.

Please click on the button below to view

all of the wonderful macro submissions for this week.

Have a wonderful week!

Pumpkin Spice Loaf

Pumpkin Spice Loaf


Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Peanut Butter Balls

Peanut Butter Balls


1 cup peanut butter
½ cup honey
1 cup quick oats

Combine ingredients and chill for an hour. Roll into 1 inch balls and roll in coconut. Chill or freeze unit ready to serve

1 cup shredded coconut

Chocolate and Peanut Butter Bugles

I stumbled across this recipe and had to try it.....
I found it at Cookies and Cups.

Ingredients:
1 (7.5 oz) bag of Bugles
2 (9.5 oz) bags of Dove Milk Chocolates..use whatever chocolate you most prefer
1 cup creamy peanut butter
1 cup powdered sugar
2+ Tbsp of milk


Instructions:

1.In a large bowl combine your peanut butter and powdered sugar. Add milk 1 Tbsp at a time until it’s smooth.
2.Beat until smooth.
3.Using a piping bag or a ziplock with the edge snipped off pipe the peanut butter into the Bugle.
4.Melt your chocolate in the microwave for 1 minute on 50% power, stir and repeat for 15 seconds until melted.
5.Dip the peanut butter end of the Bugle into the melted chocolate and set on a wax paper lined baking sheet.
6.When all are dipped put in freezer until set and ready to eat.

NOTE: I used chocolate candy melts instead of the Dove bars.

Chocolate Chip Shortbread

Chocolate Chip Shortbread

Ingredients:



1 cup butter
1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
2 cups flour
2 cups semi-sweet chocolate chips


Preheat oven to 325 degrees F.


Measure the butter, sugar, vanilla and flour into large bowl. Work this all together until it forms a ball.
Add the chocolate chips. Work well into dough. Roll into balls, about 1 inch in diameter. Place on ungreased cookie sheets. Press down with a lightly floured fork. Bake in a preheated oven for 10 to 15 minutes.


NOTE: I pressed mine into an 8x8" pan and baked for about 30 minutes. Cut into squares as soon as you take them out of the oven.
 
 

Strawberry Muffins

Ingredients

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries

Directions

1. Preheat oven to 375 degrees , oil a muffin tin, or use paper liners.

2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

3. Fill muffin cups. Bake at 375 degrees  for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Potato Chip Pecan Clusters

Potato Chip Clusters

Ingredients:
9 ounces white baking chocolate, melted
2 cups crushed potato chips
1/2 cup chopped pecans


Directions:
In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.
Yield: about 3 dozen.


 
 

Homemade Cookie Day

Today is another new favourite day of mine. Yes, it is Homemade Cookie Day.

Peanut Butter Blossoms

Ingredients:

• 48 Hersey Kisses Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• granulated sugar

                           

Directions:
1.  Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4.  Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

Chocolate Chip Cookie Dough Brownies

I was up early this morning and decided to do some surfing. Its cold and rainy out so I found myself looking for recipes. I came across the Betty Crocker website.

                  I couldn't believe it when I found this photo.

Brownies and Chocolate Chip Cookies all in ONE!

The recipe is so easy and I have everything in my cupboard. :)

Ingredients:


1 box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box 1 pouch


Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened and 1 egg


1 container Betty Crocker® Rich & Creamy chocolate frosting, if desired




Directions:


1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.


2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.


3. Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.


Photo taken from the Betty Crocker website

National Chocolate Milkshake Day!

Today is one of my new favourite days...... Chocolate Milkshake Day!

To Die For Recipe:

Ingredients:

•  2 cups premium quality chocolate ice cream
• 2 (1.65 ounce) bars dark chocolate candy bars, diced
• 1/2 cup whipped cream
• 1 tablespoon chocolate shavings, for garnish
• 1/4 cup whipped cream

Directions:

Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.               

Healthy Version Recipe:

Ingredients:

I cup Skim or Soy Milk
1 oz. Fat Free / Sugar Free Pudding
1 Cup Ice

Directions:

Toss all these ingredients in your blender and blend until you reach the desired consistency.

Photo taken from Allrecipes.com Healthy Diet Food

Strawberry Angel Cookies

These are on my to-do list before the weekend, but I'll be using homemade Strawberry Preserves and many a little more chocolate chips :)

***photo and recipe taken from Taste of Home***

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (16 oz.) pkg. Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves or Smucker's® Special Recipe Strawberry Preserves
3 tbsps. mini semi-sweet chocolate chips

Directions:

Heat oven to 325°F. Coat baking sheet with no-stick cooking spray.
Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

Yield: 3 dozen.

TIP Store between sheets of wax paper to keep from sticking together.

Pickled Eggs Recipe - 3 versions

I have a few people interested in Pickled Eggs since I posted my photos for I Heart Macro. So here is my recipe, its easy too :)

Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
2 cups vinegar
1 tbsp sugar
1 tbsp salt
1 tbsp garlic salt
1 onion, thinly sliced
bay leaves.

Bring ingredients to a boil, except onion and bay leaves. Place eggs into hot jars, adding some onion and a couple of bay leaves. Pour hot mixture over them and seal with hot lids.

Let stand a couple weeks before munching on them :)

This is easily doubled.


Hot & Spicy Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
3 cups vinegar
3 tbsp dried chives
2 tbsp dried thyme
2 tbsp dried parsley
peppercorns
bay leaves
dried chili peppers

Bring ingredients to a boil, except peppercorns, chili peppers and bay leaves. Place eggs into hot jars, adding some chili peppers, peppercorns and a couple of bay leaves. Pour hot mixture over them and seal with hot lids.

Let stand a couple weeks before munching on them :)

This is easily doubled.


Spiced Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
1 onion, thinly sliced

Ingredients to Boil:
3 cups red wine vinegar
1 cinnamon stick
1 tbsp honey
1 tsp whole allspice
1 tsp whole cloves
1/2 tsp whole coriander seeds
1 quarter sized slice of fresh ginger
1 bay leaf.

Combine these ingredients and bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Place eggs and onion into hot jars, pour over hot mixture and seal with hot lids. Let stand a week or so before eating.


NOTE if jars do not seal, eggs will keep in the refigerator for two months.

Blueberry Vanilla NO BAKE Cheesecake

I have blueberries in the freeze set aside for jam, but yet again they might end up in a dessert. I'm starting to think I'm not going to be making too much jam this year...
The photo and recipe are found at Food Network's site.


Ingredients:

2 cups (500 ml) graham cracker crumbs
(75 ml) butter, melted
1/4 cup (50 ml) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 ml) milk
2 packages (each 8 oz/250 g) light Canadian cream cheese, softened
1 cup (250 ml) granulated sugar
1 tablespoon vanilla
2 teaspoons (10 ml) grated lemon rind
1-1/2 cup (375 ml) frozen wild blueberries


Directions:

1. Line 13 x 9 inch (3.5 L) baking pan or dish with aluminum foil, leaving a 2 inch (5 cm) overhang at each end. Lightly grease foil.

2. In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.

3. In small saucepan, sprinkle gelatin over milk; let stand for 3 min. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 min. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.

4. Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.

Yield: 12

Tips:
Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

Raspberry Layered NO BAKE Dessert

I had some raspberries in the freezer for jam but decided to try this dessert instead :) Another no bake treat from Kraft and the picture is from their site as well. I couldn't wait for mine to set to take a photo before I posted.....

Ingredients:

2 cups Honey Maid Graham Crumbs
1/2 cup non-hydrogenated margarine, melted
1/2 tsp.ground cinnamon
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
3 cups thawed Cool Whip Whipped Topping, divided
1 cup boiling water
2 pkg. (85 g each) Jell-O Raspberry Jelly Powder
3 cups frozen raspberries (Do not thaw.)

Directions:

MIX graham crumbs, margarine and cinnamon. Reserve 2 Tbsp.; press remaining onto bottom of 13x9-inch pan. Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup Cool Whip; spread onto crust. Refrigerate until ready to use.

ADD boiling water to jelly powders; stir 2 min. Add berries; stir until thickened. Pour over cream cheese layer. Refrigerate 30 min. or until set but not firm.

COVER with remaining Cool Whip and reserved crumb mixture. Refrigerate 3 hours or until firm.

Serves: 16

Almost Peach Season

Early local peaches are out so it's time to find new recipes. I came across this one at the Kraft website. No bake, can't beat that. Picture is from Kraft, mine didn't look that pretty, but tasted good :)

Frozen Peach Shortcake:

Ingredients:
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pt. (2 cups) vanilla ice cream, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
4 cups prepared pound cake cubes
1/4 cup raspberry preserves
12 small fresh peach slices
12 fresh raspberries

Directions:

MIX COOL WHIP, ice cream and dry gelatin mix in large bowl until well blended. Stir in cake; spoon into 8-inch square pan.

FREEZE 3 hours or until firm.

DRIZZLE with raspberry preserves. Serve topped with fruit.

Serves: 12

Easy No-Bake Peanut Butter Squares

I had a peanut butter and chocolate craving today so I whipped up these
NO BAKE treats. Here is the recipe. Oh, and try not to eat all
the mix before you get it in the pan :)

Easy No-Bake Peanut Butter Squares

1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups graham cracker crumbs
1 cup peanut butter
1-1/2 pkg. (12 squares) semi-sweet baking chocolate

1.Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2.Melt butter in large microwaveable bowl on high 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
3.Microwave chocolate in microwaveable bowl on high 1-1/2 to 2 min. or until melted, stirring after each min.
4.Cool slightly; pour over peanut butter mixture in pan. Cool.
5.Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
6.Lift from pan, using foil handles. Cut all the way through dessert into squares.
Makes 4 dozen squares.

Yum....Cheesecake

We get this little magazine at work with some great easy recipes in, this is the newest one I've tried and thought I'd share....The magazine is Taste of Home and that is where the photo is from, since I didn't get a chance to take a photo of mine before it was just crumbs on a plate :)

Chocolate Almond Cheesecake



Ingredients

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten

TOPPING:
1 cup (8 ounces) sour cream
1/4 teaspoon HERSHEY®’S Cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Directions
In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

The Latest Treat

This is the latest treat I tried and it went over well both at home and at work.....you'd never guess what it is and might even think I've lost my mind, but I got the idea from a Taste of Home Magazine....
and it really does taste better then it looks.....

Chocolate covered BACON, sprinkled with Kosher Salt






Just melt some chocolate, dip your bacon and sprinkle with salt :)