Friday, 2 February 2018

Raspberry Hot Chocolate Bars

These quick and easy granola bars get their flavor from a raspberry hot chocolate mix and raspberry M&M's. Thank you Inside Brewcrew Life

3/4 cup butter, softened
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
3/4 cup raspberry Hot Chocolate (I used Land O Lakes)
3/4 cup Raspberry M&M's
1 cup Kraft Chocolate Mini Mallow Bits
3 ounces White CandiQuik melted

  • In a mixing bowl, beat the butter and sugar until creamy. 
  • Add the vanilla and eggs and beat again. 
  • Mix together the flour, oats, and salt and slowly add to the butter mixture. 
  • Stir in 1/2 cup of the M&M's and the marshmallow bits.
  • Spread mixture into a greased 9x13 pan. 
  • Press the extra 1/4 cup of M&M's into the top of the batter. 
  • Bake at 350* for 22 minutes. 
  • Cool on a wire rack.
  • Cut into 12 bars. 
  • Drizzle the bars with melted CandiQuik. 
  • Let set. 
  • Store in a sealed container for up to 5 days.

Friday, 8 December 2017

Peppermint Hot Cocoa Krispie Treats

Everything we love so much about the holidays; hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat. Thank you Your Home Based Mom

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips
Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

  • Coat 15×10 glass baking dish with cooking spray.
  • Set aside.
  • In a large plastic microwaveable bowl place butter and mini marshmallows 
  • Microwave 1 minute, stir, microwave 30 seconds, stir well.
  • If not completely melted microwave 15 seconds more.
  • Stir in half rice krispies; mix well.
  • Stir in remaining rice krispies; mix until well coated.
  • Pour into baking dish, lightly wet hand with water and press flat into pan.
  • Allow to cool completely.
  • Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
  • For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
  •  Mix well.
  • Add 1-2 Tbsp milk until creamy but thick.
  • Add dry hot cocoa mix; mix until incorporated.
  • Spread hot cocoa frosting on the top of krispie treats.
  • Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
  • In a microwave bowl melt chocolate for 30 seconds, stir well, 
  • Microwave 15 seconds more, stir until smooth.
  • Drizzle chocolate using a fork back and forth to garnish.
  • Let cool completely.
  • Cut into 4×4 square pieces.
  • Cover airtight until serving and enjoy!

Thursday, 7 December 2017

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight mealThank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

  • Combine sauces over medium heat in a large deep skillet and cook until bubbly.
  • Add meatballs in a single layer and stir to coat completely. 
  • Reduce heat to medium-low, cover and cook until meatballs are 
  • heated through; about 15 minutes for frozen.
  • Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
  • Serve on their own as an appetizer, or as a main dish over rice.

Sunday, 3 December 2017

Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

  • In a large bowl combine flour and other dry ingredients. 
  • In a second bowl combine remaining ingredients. 
  • Stir eggnog mixture into flour mixture until slightly lumpy.
  • Heat a lightly greased griddle or heavy skillet over medium heat. 
  • For each pancake pour 1/4 cup batter onto griddle. 
  • Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
  • Makes 16 pancakes.
  • Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
  • Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
  • Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Saturday, 2 December 2017

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar

Sparkling Cranberries
2 cups fresh cranberries
1 1/2 cups (310g) sugar, divided
1 cup (240ml) water

Cranberry Cake
3 1/3 cups (433g) all purpose flour
2 cups (414g) sugar
2 1/2 tsp baking powder
1 1/2 cups (336g) salted butter (340g), room temperature
3 eggs
2 tbsp vanilla extract
1 cup (240ml) sour cream
1 cup (240ml) milk
3 cups fresh cranberries

White Chocolate Icing
12 oz white chocolate chips
3/4 cup (180ml) heavy whipping cream
3/4 cup (168g) butter, room temperature
8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries
  • Bring 1 cup sugar and water to a simmer in a saucepan. 
  • Simmer until sugar is completely dissolved.
  • Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  • Add cranberries and stir to coat.
  • Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  • Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
  • Roll them a few times to get a couple layers of sugar on them.
  • Set cranberries aside to dry for a hour or so.

Cranberry Cake
  • Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
  • Whisk together flour, sugar and baking powder in a large mixing bowl.
  • Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
  • Do not over mix.
  • Gently stir in cranberries.
  • Spread batter evenly between the three cake pan.
  • Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
  • Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing
  • Place white chocolate chips in a metal bowl.
  • Microwave heavy cream until it starts to boil. 
  • Remove from microwave and pour over chocolate chips.
  • Whisk chocolate and cream until smooth.
  • Allow ganache to sit until mostly cool. It should be thick.
  • Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  • Add butter and beat until it is fully combined.
  • Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
  • Add more cream if needed.

To put the cake together:
  • Remove cake domes from cakes with a large serrated knife.
  • Place first layer of cake on cake plate. 
  • Spread about icing on top in an even layer.
  • Add second layer of cake and add more icing on top in an even layer.
  • Add final layer of cake on top and ice the outside of the cake.
  • Top the cake with sparkling cranberries and add some around the edge, if desired.

Friday, 1 December 2017

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint. Thank you Love from the Oven

1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)

  • Preheat oven to 350°F. 
  • Prepare brownie mix as directed on package. 
  • Spread in greased foil-lined 15x10x1-inch baking pan.
  • Bake 15 minutes or until toothpick inserted into center comes out almost clean. 
  • Cool in pan on wire rack.
  • Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth. 
  • Spread evenly over cooled brownie. 
  • Refrigerate 30 minutes.
  • Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. 
  • Stir until chocolate is completely melted. 
  • Spread over top of chilled brownie. 
  • Sprinkle with crushed peppermint candies, if desired. 
  • Cut into bars.

Thursday, 30 November 2017

Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table

1 cup butter, softened
3/4 cup sugar
1 1/4 tsp. ground nutmeg
1 egg
2 tsp. vanilla
3 cups flour
1/4 cup butter, softened 3 cups confectioners sugar, divided
1 tsp. vanilla
2 Tblsp. light cream (or use evaporated milk)
Ground nutmeg (freshly ground is wonderful!)

  • Cream butter and sugar in a large mixer bowl. 
  • Add nutmeg, sugar, and vanilla; mix thoroughly. 
  • Stir in flour to mix well. 
  • If necessary, chill dough for easier handling. 
  • Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
  • Place logs 2 inches apart on ungreased baking sheets. 
  • Bake at 350ยบ for 15 minutes or until lightly browned. 
  • Remove to wire racks and cool completely.
  • For frosting, cream butter until light and fluffy. 
  • Add 2 cups of the confectioners sugar and the vanilla; mix well. 
  • Beat in cream and remaining sugar. 
  • Frost cookies. 
  • With the tines of a small fork, make lines down the frosting to simulate bark. 
  • Sprinkle with nutmeg.