Tuesday, 26 February 2013

Spanish Chicken

olive oil 
4oz Chorizo
2 skinless chicken fillets, sliced into thickish strips 
2 red onions, thinly sliced
Mixture red, yellow and green baby sweet peppers, thinly sliced
1 courgette, sliced 
3 garlic cloves, finely chopped
Handful of baby plum tomatoes, halved
1 tablespoon of tomato puree
500ml passata
A pinch hot Smoked Paprika
A pinch of dried oregano
A pinch of dried thyme
salt and pepper to taste
400g tin cannellini beans, washed and drained
*a little freshly chopped flat leaf parsley to garnish
  • Heat the oil in a large pot with lid.
  • Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown 
  • Tip in the courgettes, peppers, onion and garlic, and cook for 5 minutes.
  • Add the chicken and cook for 5 minutes
  • Add in the tomatoes, Passata, puree, paprika, oregano and thyme
  • Gently stir in beans
  • Simmer covered for 30-35 minutes until chicken is cooked through
  • Adjust seasoning and serve

Monday, 25 February 2013

Broccoli Casserole

This casserole is great as a side to go along with roast chicken or another meat dish. Or serve it up alone for a vegetarian meal. Adapted from a Paula Deen recipe

Broccoli Casserole
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

  • Preheat oven to 350.  
  • Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. 
  • In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs.  
  • Mix well with a metal spoon.  
  • Place the mixture in the prepared baking dish.  
  • Top with the crushed crackers and pour the melted butter evenly over the crackers.  
  • Bake for 35 minutes or until set and browned. 

Saturday, 23 February 2013

Healthy Buffalo Chicken Dip

Thank you The Foodie Physician

1 package (8 ounces) Neufchatel cheese, softened
1 cup nonfat Greek yogurt
1/3 cup Frank’s Hot Sauce (add more to taste)
½ teaspoon garlic powder
½ teaspoon onion powder
8 ounces shredded, cooked chicken breast (about 2 ½ cups)
½ cup sliced scallions plus extra for garnish
¼ teaspoon black pepper
Optional: shredded reduced fat cheddar cheese or crumbled reduced fat blue cheese

  • Preheat the oven to 400 degrees. 
  • Mix the softened cheese and yogurt together in a large bowl until smooth.  
  • Stir in the hot sauce, garlic powder, onion powder, chicken, scallions and pepper.
  • Pour the dip into a baking dish and bake for 15-20 minutes until bubbly.  
  • If desired, you can top the dish with cheese.  If using shredded cheese, sprinkle the cheese on top before baking.  If using crumbled blue cheese, sprinkle the blue cheese on top as soon as you remove the dip from the oven.  
  • Garnish with sliced scallions.  
  • Serve with baked pita chips or celery and carrot sticks. 

Thursday, 21 February 2013

Spaghetti Bolognese

Olive oil.
500g Fresh Beef Mince.
400g Dried Spaghetti.
4 Rashers of Smoked Streaky Bacon, finely diced.
2 Tins of Plum/Chopped Tomatoes.
2 Medium Onions, peeled and finely diced.
2 Sticks of Celery, trimmed and finely diced.
2 Carrots, trimmed and finely diced.
2 Cloves of Garlic, peeled and finely diced.
2 tbsp Tomato Puree
1 Beef Stock Cube.
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
Freshly grated Parmesan Cheese, plus extra for grating over.
Sea Salt and Black Pepper.

  • Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.
  • Add the onions, carrots, celery and garlic, frying until softened.
  • Increase the heat and add the minced beef.
  • Fry it until it has browned, breaking down any chunks of meat with a wooden spoon.
  • Reduce the temperature and stir in the tomatoes, tomato puree, stock cube, bay leaves and oregano
  • Season well with salt and pepper.
  • Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
  • At the end of the cooking time add any extra seasoning if necessary.
  • Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet).
  • Drain and divide between warmed plates.
  • Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Wednesday, 20 February 2013

Hawaiian Pork & Rice Casserole

Polynesian Pork and Rice Casserole

2 Tbsps butter
1 Tbsp vegetable oil
1 clove garlic – minced
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup matchstick carrots
(1) 20 oz can pineapple chunks – retain juice
1/2 cup sugar snap peas – cut in half
1 tsp salt
1 tsp pepper
2 cups cooked pork loin – cubed (or leftover pork chops)
3 cups cooked rice
1 cup water
1/3 cup ketchup
1/2 cup apple cider vinegar
pineapple juice (retained from can)
3 Tbsps brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp turmeric

  • Preheat oven to 350 degrees.
  • Bake 3-4 pork loins or pork chops for 25 minutes, cube and set aside. 
  • Cook rice and set aside. 
  • In a large sauté pan over medium heat, melt butter with vegetable oil. 
  • Add garlic, onion, celery, green pepper, carrots, pineapple and sugar snap peas. Sauté until tender; approximately 3 minutes. 
  • Add salt, pepper, pork and rice; mix thoroughly and set aside 
  • In a medium saucepan over medium heat add water, ketchup, vinegar, pineapple juice, brown sugar, Worcestershire sauce and turmeric; stir until thoroughly combined. 
  • Bring sauce to a slight boil, and pour over the rice, pork and vegetable mixture; mix thoroughly.
  • Coat a 9″ x 9″ casserole dish with a nonstick cooking spray and fill with the casserole mixture. 
  • Bake uncovered at 350 degrees for 30 minutes.

Monday, 18 February 2013

Oven Roasted Garlic Green Beans

2 Tbsp olive oil
1 lb green beans, washed and trimmed
2 Tbsp minced garlic
1 tsp salt
Freshly ground Pepper
1 tsp lemon juice
1-2 Tbsp grated or shredded Parmesan
  • Preheat oven to 425. Line a baking sheet with foil.  
  • In a mixing bowl, add the olive oil, green beans, minced garlic, salt and pepper. Toss well.
  • Spread the green beans out on the foiled lined baking sheet.
  • Roast in the oven for 8-12 minutes, tossing quickly at around 6 minutes. 
  • Serve as a side dish

Sunday, 17 February 2013

Easy Chocolate Fudge

Super easy to make. Thank you Real Mom Kitchen

1 (14 oz) can sweetened condensed milk
1 (12 oz bag) semi sweet chocolate chips
1 cup milk chocolate chips
¼ cup butter
1 tsp vanilla

  • Line a 9 x 9 inch pan with aluminum foil and grease with butter. Set aside.
  • In a large sauce pan, add the condensed milk, chocolate chips, and butter. 
  • Cook over low heat, stirring often to avoid burning. 
  • Cook until mixture is melted and well combined.
  • Remove from heat and add vanilla; stir until combined.
  • Pour mixture into the prepared pan. 
  • Tap few times to remove air bubbles.
  • Place in the refrigerator to set for at least 2 hours.
  • When set, remove from pan using the foil and cut into pieces.
  • Store fudge in fridge for long storage. 
  • Just remove from fridge an hour or so before serving to soften.

Saturday, 16 February 2013

Taco Grilled Cheese Sandwiches

This is a great way to use up leftover taco meat. Thank you Blog Chef

1lb ground beef
1 (1.25 ounce) package taco seasoning mix
Frozen potato crowns (about 24)
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices white bread

  • In a medium skillet over medium high heat, brown ground beef. 
  • Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. 
  • Bring to a boil 
  • Reduce heat and simmer for 5 minutes until the ground beef is fully cooked, stirring occasionally. 
  • Cook the potato browns by either baking them in the oven or deep frying them according to package 
  • Drain on paper towels if deep frying
  • Pre-heat a skillet to medium high heat. 
  • Spread butter over one side of a slice of bread. 
  • Place butter side down into the skillet. 
  • Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. 
  • Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
  • Cook in the skillet until lightly browned on the bottom and flip over. 
  • Continue cooking until the other side has browned and the cheese has melted. 
  • Repeat with remaining sandwiches.

Friday, 15 February 2013

Snickerdoodle Bars

Soft little cookies with cinnamon sugar topping. Thank you Who Needs a Cape

2 2/3 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs, at room temperature
1 Tblsp vanilla extract
2 Tblsp granulated sugar
2 tsp ground cinnamon

  • Preheat oven to 350 degrees.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • In mixing bowl whisk together flour, baking powder and salt. Set aside.
  • In a large mixing bowl, beat together the butter, brown sugar, eggs & vanilla until smooth. 
  • Add the flour mixture to this mixture beating until well blended.
  • Spread batter into prepared pan.
  • In small bowl combine sugar and cinnamon, stir until mixed together.
  • Sprinkle the cinnamon & sugar mixture over top of batter.
  • Bake for 25-30 minutes or until surface springs back after gentle push.
  • Allow to cool before cutting.

Thursday, 14 February 2013

Gooey Red Velvet Brownie Cake

So deliciously fudgy. Thank you Beyond Frosting

Gooey Red Velvet Brownie Cake | beyondfrosting.com | #redvelvet #brownie #pokecake

6 oz Chocolate (dark or white)
3 tbsp Heavy whipping cream
1 Box Red velvet cake mix
(plus ingredients on the box- egg, oil, water)
1 Box Fudge brownie mix
(plus ingredients on the box- egg, oil, water)
1 jar (14 oz) Sweetened condensed milk
1 pk (8oz) Cream cheese

  • Preheat oven to 350° F.
  • In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. 
  • Microwave for 45 seconds - 1 minute. 
  • Remove from microwave and immediately start whisking until chocolate mixture is smooth. 
  • Allow to cool for about 15 minutes. 
  • Refrigerate until slightly firm 30-45 minutes.
  • In a mixing bowl, combine red velvet cake mix with ingredients list on the box. 
  • Mix well until all ingredients are combined. 
  • Pour batter into a 9”x13” pan.
  • In a mixing bowl, combine brownie mix with ingredients listed on the box. 
  • Mix well until all ingredients are combined. 
  • Pour brownie batter over top of red velvet batter.
  • Bake in preheated oven for 25-30 minutes. 
  • Remove from oven and allow cake to cool for at least 15 minutes.
  • While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  • Pour can of sweetened condensed milk over the top of cake 
  • Allow it to absorb in the cake until cake is cooled. 
  • Let set until completely cooled.
  • While cake is cooling, prepare the chocolate cream cheese topping.
  • Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. 
  • Beat on medium speed for a few minutes until well combined.
  • Add whipped cream and mix until incorporated. 
  • Refrigerate cheesecake frosting until ready to serve. 
  • Spread over top of cake.
  • After adding the cheesecake frosting, the cake must be refrigerated. 

Wednesday, 13 February 2013

Zucchini Waffles

 Unusual waffles from Gimme Some Oven

1 large zucchini, ends trimmed
1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
1 Tbsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/3 cup sugar
1-1/2 cups milk 
2 large eggs
1 tsp. pure vanilla extract

  • Preheat waffle maker to 400°F.
  • Grate the zucchini on the large holes of a box grater. 
  • Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.
  • In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.
  • In another large bowl, whisk together the milk, eggs, and vanilla extract.
  • Add the dry ingredients and beat until smooth. 
  • Fold in the zucchini and mix well.
  • Spray the waffle maker with cooking spray  
  • Spread half of the batter evenly over the bottom of the waffle maker and close the top. 
  • Cook for 5 minutes, or until the waffles are as crisp as you like them.  Repeat with remaining batter.
  • Serve hot, topped with butter and maple syrup.

Tuesday, 12 February 2013

Four Ingredient Chocolate Chip Peanut Butter Cookies

 Just 4 ingredients in these cookies, that actually taste more like shortbread. Very easy to make

2 cups organic, creamy peanut butter
2 large eggs
2 cups sugar
1 and 1/4 cup semi sweet chocolate chips

  • Preheat oven at 350
  • In a large mixing bowl, combine all ingredients until thoroughly incorporated.
  • Form into golf ball size balls. 
  • Place on ungreased cookie sheets and flatten with a fork using the traditional criss cross pattern. 
  • Bake one batch at a time, for about 12 minutes. 
  • Remove from oven and allow to cool a bit before transferring to cooling racks. 
  • The cookies will seem a little soft right out of the oven, but will firm up as they cool.

Monday, 11 February 2013

Cream Cheese Banana Nut Bread

This easy quick bread is a variation on the banana bread I usually make. I made it today and it tasted amazing. Thank you Lemon Sugar

Cream Cheese Banana Nut Bread 3

3/4 cup (1 and 1/2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans or walnuts, toasted
1 teaspoon vanilla extract

  • Preheat oven to 350 degrees (F).
  • Prepare two 8x4 loaf pans with cooking spray, and set aside.
  • In a small bowl, combine flour, baking powder, baking soda and salt.
  • In a large bowl, (or stand mixer), beat together butter and cream cheese until well combined and light and fluffy.
  • Add sugar and vanilla, and beat until just combined.
  • Add eggs one at a time, beating to combine after each addition.
  • Add flour addition, and beat until just combined. Don't over beat.
  • Add bananas and nuts. Stir to combine.
  • Divide batter into two loaf pans.
  • Bake on a middle rack for 55-75 minutes or until a cake tester comes out mostly clean. You might have to cover the tops with foil at the 45 minute mark to prevent over-browning.
  • Cool on a wire rack in the pans for 10 minutes.
  • Remove from pans and allow to cool for 30 minutes before serving.
  • To store, wrap loaves tightly in plastic wrap and keep at room temperature for up to 3 days.


Sunday, 10 February 2013

Triple Chocolate Rice Krispie Treats

A gooey, chocolate Valentines treat. Thank you Sweet Bella Roos

Triple Chocolate Rice Krispie Treats: Sweet Bella Roos #chocolate #valentines

6 cups Cocoa Krispies cereal
1 pkg (10oz) marshmallows
3 tbsp butter
1 cup chocolate chips
1 cup M&M candies

  • Melt the marshmallows and butter in a large nonstick pan over low heat. 
  • Mix the cereal, chocolate chips, and chocolate candies together in a large nonstick bowl (or a bowl coated with cooking spray). 
  • Pour the melted marshmallow mixture over the cereal mixture, and mix well. 
  • Pour immediately into a pan lined with parchment paper.  
  • Keep in mind the size of the pan determines the thickness of your rice krispie treat.
  • Top with drizzled red candy melt and sprinkles for a fun Valentine's Day treat!

Saturday, 9 February 2013

Valentine Candy Bark

A lovely toffee and chocolate bark. Thank you Diana Rambles

Saltines (1+ sleeves depending on the size of your cookie sheet)
2 sticks (1 cup) butter
3/4 cup brown sugar
12 oz bag semi-sweet chocolate chips
Candy/Topping of choice

  • Preheat oven to 400 degrees. 
  • Spray a jelly roll pan (cookie sheet with little lip around the edge) with cooking spray or use a cookie sheet liner instead. 
  • Arrange crackers to cover the bottom of the sheet. 
  • Melt butter, add the brown sugar, and then boil for 3 minutes. 
  • Pour over the saltines and put in oven for 5 minutes
  • Remove and sprinkle choc chips on top. 
  • When chocolate chips look glossy (about 2 minutes) spread the melted chips evenly across the top. 
  • Sprinkle your favorite toppings on top. 
  • I used M&Ms, mini marshmallows, conversation hearts, Andes mint chips, and sprinkles. 
  • Put it in the fridge to harden and then brake it apart into uneven pieces.

Friday, 8 February 2013

Peanut Butter Caramel Bars

1 14oz package caramels
5 Tbsp heavy cream
¼ cup creamy peanut butter
1 cup flour
1 cup oats
¾ cup brown sugar
½ tsp baking soda
1/3 tsp salt
¾ cup butter, melted
1 11.5 oz package white chocolate chips

  • Preheat oven to 350. 
  • In a medium sauce pan combine unwrapped caramels and heavy cream over low heat. 
  • Stir occasionally until caramels melt. 
  • Add peanut butter and stir until completely smooth.
  • Meanwhile in a large bowl, combine flour, oats, sugar, baking soda and salt. Stir in melted butter. 
  • Spread half the mixture onto a 9X13 pan. Layer will be thin. 
  • Bake in preheated oven for 8 minutes.
  • When crust is ready, sprinkle white chocolate over crust and top with peanut butter caramel layer. 
  • Sprinkle remaining crust over top of caramel, gently pressing it into caramel. 
  • Bake for an additional 12 minutes or until crust is lightly toasted. 
  • Cut into bars before it cools completely. 

Thursday, 7 February 2013

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 cup granulated sugar
4oz butter, softened
3 bananas, mashed
2 large eggs
2 tsp vanilla extract
2 cups plain flour
1tsp baking powder
1tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips

  • Pre heat oven 170C, 325 F, Gas Mark 3
  • Cream together the sugar and butter
  • Beat in the bananas, eggs and vanilla
  • In a separate bowl, combine the flour, baking powder, baking soda and salt
  • Add the dry ingredients to the banana mix and stir until just moistened
  • Fold in the chocolate chips
  • Pour into two greased and floured 9x5x3 baking tins
  • Bake for 40-50 minutes or until a skewer, when inserted, comes out clean
  • Remove from the oven and cool for 10 minutes
  • Remove from tin and leave until completely cool before slicing

You could separate this mixture into muffin tins.

I love this recipe as it is, but you could tweak it to your own taste, by using soft brown sugar, or adding 1/4 tsp cinnamon or chopped nuts.

Wednesday, 6 February 2013

Spiced Apple Waffles

So delicious. The apples bake inside the waffle, just like apple pie. Thank you Recipe Girl

3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top

  • Preheat waffle iron. 
  • In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple.
  • In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. 
  • Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).
  • Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. 
  • Pour about 2/3 cup batter onto surface. 
  • Cook waffles until golden brown, about 5 minutes. 
  • Keep warm in 200°F. oven while cooking the remaining waffles.
  • Serve with warmed maple syrup and a sprinkle of powdered sugar.

Tuesday, 5 February 2013

Breaded Parmesan Ranch Chicken

Adapted from the recipe at Five Little Chefs

Breaded Parmesan Ranch Chicken

1 (1 oz) pack ranch salad dressing mix  (I used my own homemade)
3/4 cup dried bread crumbs
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
1 egg, beaten

  • Preheat oven to 350 degrees F. 
  • Grease a 9×13 inch baking dish.
  • Combine ranch dressing packet, dried bread crumbs, and Parmesan cheese in a shallow bowl.
  • Dip chicken in egg then press in dry mixture on all sides until fully coated. 
  • Place the coated chicken in the prepared baking dish.
  • Bake for 45 minutes until chicken is no longer pink in the center and the juices run clear. The internal temperature of the chicken should be at least 165 degrees F.

Monday, 4 February 2013

Classic Crispy Top Macaroni and Cheese

This is basic mac and cheese at its best. Easy, cheesy and delicious with just the right amount of crusty topping, this recipe may easily be doubled and freezes well. Thank you The Fountain Avenue Kitchen

8 ounces pasta
1/4 cup butter
3 tablespoons all-purpose flour
1/4 teaspoon each salt and freshly ground pepper
1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
2 cups milk
2 cups (8 oz) grated mature cheddar cheese

1 tablespoon butter, melted
1 cup coarse dry bread crumbs
1/2 cup (2 oz) grated Cheddar cheese

  • Preheat oven to 350 degrees.
  • First, make the topping by tossing the breadcrumbs with the melted butter in a medium bowl. Then mix in the cheese. Set aside.
  • Cook the pasta according to the package directions, drain and cover.
  • While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon.
  • Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly.
  • Reduce the heat to low, add the cheese, and stir until just melted.
  • Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish and then sprinkle with the topping.
  • Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.

Sunday, 3 February 2013

Monster Cookies

No flour...but quick cook oats. Thank you Happy Hour Projects

Monster Cookies

3 eggs
1¼ c. brown sugar
1 c. granulated sugar
½ tsp. salt
1 tsp. vanilla
1½ c. peanut butter
½ c. shortening
2 tsp. baking soda
4½ c. quick-cook oats (not the same as instant oatmeal)
½ c. chocolate chips
½ c. M&M’s
½ c. raisins

  • Preheat your oven to 350F.
  • Cream your sugars, eggs, vanilla, peanut butter, shortening and salt together.
  • Sift baking soda and oats together, and then stir it into your dough. 
  • Add the chocolate chips, M&M’s, and raisins. 
  • If you are going to omit any of the stir-ins, you should increase the other quantities to ¾ c. each for a total of 1½ cups of stir-ins.
  • Line your pans with parchment paper  
  • Drop by tablespoons and bake for 8-10 minutes. 
  • This recipe yields 5 dozen cookies

Saturday, 2 February 2013

Chocolate Valentine Kiss Cookies

Ideal for Valentines Day. Thank you The Kitchen is my Playground


1/3 c. cocoa powder
1/4 tsp. salt
8 T. (1 stick) unsalted butter, softened
2/3 c. sugar
1 egg yolk
2 T. milk
1 tsp. vanilla extract
3/4 to 1 c. assorted Valentine sprinkles
25 to 30 Hershey Kisses or Hugs candies, unwrapped

  • Combine flour, cocoa, and salt; set aside.
  • Beat butter and sugar until light and fluffy
  • Add egg yolk, milk, and vanilla; mix until incorporated. 
  • Add the flour mixture until just combined.
  • Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  • Roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. 
  • Place balls about 2 inches apart on a baking sheet. 
  • With your thumb, gently press down into the center of each ball to make a very small indentation. 
  • Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.
  • Bake at 350 degrees until set, about 12 minutes.
  • After removing cookies from the oven, immediately place a Hershey Kiss or Hug in the center of each cookie. 
  • Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool

Friday, 1 February 2013

Homemade Kit Kat Bars

Adapted from Paula Deens recipe, packed full of peanut butter, chocolate and butterscotch chips. Its so easy, you dont even have to turn on the oven.

75 Club crackers
1/2 pound (2 sticks) unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup granulated sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

  • Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).
  • Melt butter in large saucepan over medium heat. 
  • Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. 
  • Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. 
  • Pour half of butter mixture over crackers in pan. Smooth surface with spatula.
  • Arrange another layer of Club crackers over butter mixture. 
  • Pour remaining butter mixture over surface. Smooth surface with spatula. 
  • Arrange a third layer of crackers over top. 
  • Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. 
  • Melt over medium-low heat, stirring constantly. Spread evenly over crackers.
  • Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. 
  • Bars will keep for two weeks, stored in an airtight container in the refrigerator