Thursday, November 20, 2014

Mexican Hot Chocolate Truffles

  • These were pretty easy and so decadent, we only have about six left :) 
  • Didn't get pictures until a packed a few up as a gift. 
  • 8 ounces semi-sweet chocolate (I used Ghirardelli chocolate bar)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Chocolate melts for dipping, or powdered sugar, cocoa and/or sprinkles for rolling

  • Break or cut chocolate into pieces. Place heavy cream in a small saucepan and heat just until it bubbles. Pour over chocolate. Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.) Stir in vanilla, cinnamon, and cayenne. Chill mixture for at least 2 hours. You can also let it sit overnight. 
  • Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle. Roll into uniform balls and place on a wax paper lined cookie sheet.
  • Melt chocolate melts according to package directions. Dip truffles in chocolate and top with sprinkles, if desired. You can roll them in cocoa, powdered sugar, or sprinkles. I just drizzled them with white chocolate.

Wednesday, November 12, 2014

Raspberry Tiramisu

Love Tiramisu but wanted something a little different and fresh. Something with fruit. This was the end result! Fantastic and pretty easy to throw together.
1 c seedless raspberry jam
4 tbsp orange liqueur ( I used Vanilla Syrup cause kids will be eating this)
1 lb mascarpone cheese, at room temp
1 c whipping cream
1/4 c sugar
1 tsp vanilla extract
28 soft ladyfingers
3 3/4 c fresh raspberries
confectioners' sugar for dusting ( I used chocolate syrup for my drizzle)

Stir jam and 2 tbsp of vanilla syrup in a small bowl to blend. Using another bowl, mix mascarpone and remaining 2 tbsp of vanilla syrup, stir until incorporated - set aside.
In mixer, whip cream, sugar and vanilla extract. Whip until stiff peaks form.


Using a spatula, gently fold mascarpone mix in. Line your 9x13x2" glass dish with half of the ladyfingers, spread jam mix over ladyfingers. Now spread mascarpone mix over jam mix, cover with fresh raspberries then repeat layers. Finish with raspberries. Now sprinkle powdered sugar over it before serving or drizzle with chocolate syrup. Refrigerate at least 3 hours or overnight.
Linking up with:
http://designsbygollum.blogspot.com



Tuesday, November 11, 2014

Easy Pumpkin Cake

Alrighty friends, forgive my iPhone photo but this cake was packed and gone sooo fast. Only four ingredients. Using a cake mix but none of the other stuff....this is your easy Pumpkin Cake for Fall.

1 bx Buttered Pecan cake mix
2 eggs
1/4 c water
15 oz Pumpkin Pie Filling
Preheat oven to 325º line a 13x9" pan with parchment paper, set aside
Mix everything to blend, pour into pan and sprinkle with brown sugar. Bake about 22 min until it spring back. Let cool and sprinkle with powdered sugar or you can frost it if you want.

Sunday, October 26, 2014

Halloween Goodies

Just wanted to post a couple of pictures from todays party. If anyone wants recipes I will give you a link down below. They were pretty easy and lots of fun to make. You only have a week until Halloween!!
This is my Spicy Brain, got the recipe from dear Martha Stewart. Click here to get it. I used Tony Chacheres instead of spice mix she used. I served it with Spicy cocktail sauce. I thought they were pretty good.

My poor Flayed Skin guy I found on Pinterest. You kinda just get the directions and make it your own. I used my Ham Salad recipe found here but used directions on how to put it together from here. You could use chicken salad, tuna salad, pimento...just something you could mold :)

Thursday, August 28, 2014

Choc Chip Sweet Potato Empandas

Super easy, I'll share the recipe if anyone wants :)




Update:
Here's my super easy recipe for above:
I pinched every corner on these little pies but here it goes. I bought ready made empanada disc doughs (my local Kroger grocery store sells them)
1 lg sweet potato (wash, dice and boil until tender)
brown sugar
chopped walnuts
mini marshmallows
mini chocolate chips
1 beaten egg
cinnamon and sugar (mix to sprinkle on empanadas)
When your sweet potatoes are done, drain and skin them. Put them in a big bowl and add, 1 tbsp of brown sugar, chopped walnuts, choc chips and a hand full of marshmallow (I did about two per disc)- mix them and taste them. Add more of what needs to be added for your taste. Using the pre-made disc, scoop a tbsp of filling into middle of dough. Using your finger moistened in water, run it all around edges of dough to seal it. Close it and crimp it using fork tines to keep it from seeping out.
Now using your beaten egg, brush on outside of empanadas. Sprinkle with cinnamon sugar mix. Using a sharp knife cut in 3 small slices to let steam out.
My recipe only made about 12 small empanadas. Bake in a 375º oven foe about 15 minutes or until they are golden. That's it.

Monday, August 4, 2014

Mango Upside Down Cake

Another pretty cake for you guys...AND it is S.U.P.E.R. easy. Yes I used a boxed mix but it's been a crazy day and every second was filled to the brim. I love Pineapple Upside down cakes, you know with all that crunchy caramelized edging going on? Love it but wanted to try it with mangoes. Same idea just with mangoes. I really just kind of tweaked it up and added a little secret to keep it super moist..well two things. Anyways it was delicious, add a dollop of cream and a spring of mint to make it beautiful :)
1 bx yellow cake mix ( I used the one with pudding in the mix)
*ingredients for cake mix
 3 eggs
1c mango juice from can (1st secret)
⅓ c veg oil
1 stick of butter
1 c dark brown sugar
2 cans of sliced mangoes
about ½ c coconut flakes (optional)
 Spray your pan with cooking spray and set aside. Make your cake batter according to directions but instead of water it calls for, use mango juice. Set that to the side also.
Take mangoes out of can and slice into semi-long strips and set aside. Using a small saucepan, melt butter and brown sugar together until it is thick and bubbly. Pour into a 12" skillet or baking pan. Now arrange your mango slices in a swirl pattern, just start around outside edge and keep adding going inward. Sprinkle with some coconut flakes then pour batter gently over mangoes. Bake for about 1 hour or until toothpick comes out clean.
I immediately put a serving platter on hot cake pan and flipped it over onto platter. It did not stick, came out perfectly. Now my second secret I saw somewhere but can't recall where, but it comes from just pitching a tent over cake. Put toothpicks in all over cake and stretch saran wrap on top creating a tent. It keeps all of your moisture in. Unwrap in about an hour or overnight and cut into slices with a dollop of whip cream.

Monday, June 30, 2014

Goat Cheese Vegetable Tart

Hi Guys! Trying to get caught up here but.... anyways we just got back from Disney where we had lunch at Raglan Road's (Downtown Disney). Raglan's is an authentic Irish Pub restaurant. Click on link to hear it's story. They had a great menu and one of the things we tried was the Art Tart - a goat cheese tart. It had leeks, asparagus, garden peas and came with a little arugula salad tossed in a lemon oil. Delicious! This is my take.
Loved this tart, so glad I found this recipe at Barefoot Contessa's. It was spot -on!
Pre-heat oven to 350º
1 ½ c flour + some for dusting
13 tbsp cold unsalted butter
3-4 Tbsp ice water
In food processor, pulse flour and salt with steel blade, add 12 tbsp of cold butter and pulse until it is pea sized. With machine running, add cold water all at once - until it becomes crumbly. Don't over process. Dump on floured surface and gather into a ball, wrap it in plastic and refrigerate 30 minutes.
Roll dough out on your floured surface, cut to fit into a 9" tart pan. Add dough, trim edges then butter a piece of foil and place onto of dough. Add some dry beans or rice to weigh down foil. Bake for 20 minutes. Remove foil, prick bottom with fork and bake 10 more minutes. Set aside to cool a bit.
Now for the filling, I just kind of went with my gut ok? It completely came together thank goodness:)
Tart
10 ½ oz goat cheese
1 c heavy cream
3 extra large eggs
1/4 c chopped basil
1/4 tsp salt
1/4 tsp black pepper
small bunch of asparagus
1 c ch. fresh spinach
1 c mushrooms
½ c ch. tomatoes
⅓ c parmesan cheese
Place cheese into food processor and pulse until just crumbly. Add heavy cream, eggs, basil, spinach, park cheese and salt n pepper. Blend.
Pour into waiting tart then drop mushrooms around tart. Next I just kinda decorated with asparagus and cherry tomatoes then sprinkled with a little shredded cheddar cheese. Bake for 30-40 minutes or until firm and very lightly golden. Cool and serve hot or at room temp.
Linking up with Foodie Friday