February 26, 2011

Peanut Butter Cup Crunch Brownie Bars

from Brown Eyed Baker

1 batch of your favorite brownie recipe for a 9×13-inch pan (I used these)
½ cup salted peanuts, optional
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½  TBS butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly.

3.  Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

February 18, 2011

Oreo Cheesecake Cookies

This is for Shay and Jess I hope you're happy ;) I expect you to share with me. Haha

from Momma Hen's Kitchen

3/4 cup butter, softened
4 oz cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 cup crushed Oreos (about 10)
3/4 cup mini chocolate chips

1.  Preheat oven to 350℉. Line baking sheet with parchment paper or Silpat.
2.  Cream butter, cream cheese, and sugar together.  Mix in egg yolk and vanilla.  
3.  Add flour and salt, a little at a time, until thoroughly mixed.  
4.  Fold in Oreos and chocolate chips.  
5.  Place spoonfuls on baking sheet.  Flatten slightly.  Bake 11 - 14 minutes,  or until bottoms are slightly browned.

February 17, 2011

Chocolate Chip Oreo Pudding Cookies

from Stephanie's Kitchen

2-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3/4 cup butter, softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 (3.9 oz) instant vanilla pudding mix (white chocolate is good also)
2 cups chocolate chips
16 oreos, coarsely crushed (I quarter them)

1.  In medium bowl whisk together flour, salt, and baking soda. Set aside.

2.  In mixing bowl beat butter and sugars and until light and fluffy.  Add eggs and vanilla and mix well.

3.  Add pudding mix and stir until smooth, scraping down sides of bowl as needed.

4.  Slowly add flour mixture until just combined.

5.  Fold in chocolate chips and oreos.

6.  Bake at 350℉ for 8-10 minutes.  Or just until light and golden, don't overbake.

February 12, 2011

Szechuan Chicken

2  boneless, skinless chicken breasts, cut into 1 inch pieces
1 cup 'Yoshidas' original Gourmet Marinade
1 TBS. Butter
1 TBS. Canola or Olive Oil
1 Green pepper, chopped
1 Yellow onion, chopped
1 cup Broccoli, steamed
1 tsp. minced Garlic
1 tsp. Paprika
1 lb. Linguine 

1. Cook the linguine according to package directions. 

2. In a large skillet melt the butter. Add diced chicken and cook until the chicken turns white and is done. (About 10 minutes)

3. In a different skillet, add the oil and cook the onion and bell pepper, saute until soft. Once softened add the cooked chicken.

4. Add gourmet sauce, minced garlic, and paprika. Stir well. Cook until marinade is thoroughly heated. Add in the steamed broccoli. 

5. When linguine is done cooking. Drain the noodles and add them to the other mixture.

6. Stir well to combine.

February 8, 2011

Vanilla Buttermilk Cupcakes & Vanilla Buttercream Frosting


From Mels Kitchen Cafe

*Makes between 16-24 cupcakes
1-1/2 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 sticks (12 tablespoons) butter, softened to room temperature
1 cup sugar
2 large eggs
1 large egg yolk
2 tsp. vanilla
1/2 cup buttermilk

1. Preheat oven to 350℉ for light, aluminum or silicone muffin pans or 325℉ for dark, nonstick muffin pans. Line about 16-24 muffin cups with liners and set aside.

2. In a medium bowl, whisk together dry ingredients.

3.  In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla.

4.  Add 1/3 of the flour mixture to the wet ingredients. Combine. Add 1/4 cup of the buttermilk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk. Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth.

5.  Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway.

 6.  Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs. Don’t overbake!

Remove the cupcakes to a wire rack to cool completely. Frost as desired!

Quick Vanilla Buttercream Frosting

Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream (can use milk but frosting will be less creamy)
1 tsp. vanilla

1.  In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.

2.  Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy.

3.  Pour in the heavy cream and whip until the frosting is light and fluffy.

February 4, 2011

Red Velvet Cake Balls

from Gonna Want Seconds

*you can make cake balls with any kind of cake and frosting you like 

1 baked red velvet cake,  recipe follows
1 3/4- 2 cups cream cheese frosting,  recipe follows
1 package chocolate flavored bark (regular or white) I used white chocolate chips

1. When cake is cooled completely, crumble into a large bowl.

2. Add frosting to bowl and mix thoroughly with a hand held electric mixer.  (Mixture will be completely smooth and there will be no white flecks left from frosting.)

3. Roll mixture into quarter size balls and lay on cookie sheet lined with a silpat or waxed paper.

4.  Place the cookie sheets in the freezer until the balls have a frozen exterior.

5.  Melt bark in microwave per directions on package.

6.   Dip or roll balls in melted chocolate and lay on wax paper until firm.

7. If you're going to decorate with sprinkle, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.  
Red Velvet Cake

2 -1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1/4 cup cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 TBS red food coloring (1 ounce)
1 tsp. white distilled vinegar
1 tsp. vanilla extract 

1. Preheat the oven to 350℉ . Lightly oil and flour 2 (9 by  1 1/2-inch round) cake pans.

2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. 

Cream Cheese Frosting:

8 ounces cream cheese, softened 
2 cups sifted confectioners' sugar 
1 stick unsalted butter, softened 
1 tsp. vanilla extract

1. In the bowl of a stand mixer, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) 

2.Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. 

May be stored in the refrigerator for 3 days. 

This frosting recipe makes approximately 2 cups of frosting; perfect for the cake ball recipe