Mini Bourbon Pumpkin Cheesecakes

Thanksgiving is a time for feasting, and I rarely have room for dessert. I wanted to make something small and light, so I decided to make mini cheesecakes. These were the perfect size, and I was able to save a few calories by using lighter cream cheese. The little cheesecakes were absolutely amazing, and I didn't even feel guilty after eating one. The pumpkin flavor takes the stage, and the booze gives a nice little kick. Top them with whipped cream and chopped pecans, and you'll have yourself a nice little bite-sized dessert.

I had a little extra filling left over after I filled my mini cheesecake pan. Had I known this would happen, I would have reserved extra crust and made little cheesecakes in cupcake papers. If you don't have a cheesecake pan, feel free to make these in cupcake papers.


Mini Bourbon Pumpkin Cheesecakes

Ingredients:

Crust
1 cup Graham cracker crumbs
2 Tablespoons finely ground pecans
2 Tablespoons sugar
Pinch of salt
2 Tablespoons melted butter

Filling
8 ounces cream cheese (1/3 less fat), softened
1/2 cup sugar
1/4 cup brown sugar
7 ounces pumpkin (about half a can)
2 eggs
2 Tablespoons Bourbon
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice


Directions:

Crust
Preheat the oven to 350-degrees F, and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter, and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

Filling
Using an electric mixer combine the cream cheese, sugar, and brown sugar and mix until completely combined. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350-degrees F for about 20 minutes or until the cheesecakes are set. Allow them to cool and then carefully remove each cake from the pan.


Source: Dessarts; Originally adapted from Cooking Light

Pecan Pie Ice Cream

Thanksgiving is right around the corner, and I thought this was the perfect time to try out this new ice cream recipe. The crumbled pie crust and caramelized pecans really help it capture all of the flavors of pecan pie. It's like eating a piece of pie with a scoop of ice cream on top.... just how I like it!

If you choose to make this ahead instead of eating right away, let it sit on the counter for about 20 minutes to let it soften. It scoops much easier this way. Top it with extra pecans and/or pie crust, and serve.


Pecan Pie Ice Cream

Ingredients:
1 whole frozen pie crust, store bought
1 Tablespoon unsalted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 cup pecan halves
1 cup cold whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups cold heavy cream

Directions:
Cook the pie crust according to package directions. Let cool, and break into bite sized pieces.

To caramelize the pecans, add the butter, 1/4 cup granulated sugar, and 1/4 cup light brown sugar to a skillet and cook over medium heat until butter is melted. Stir in the pecans, and cook until the sugars dissolve and begin to caramelize the nuts. Remove the nuts from the pan and place on parchment paper, allowing them to cool completely. Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream.

To make the ice cream, begin by adding the milk and 1/4 cup granulated sugar to a mixing bowl. Mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream and whisk to combine.

Assemble your ice cream maker, and turn it on, adding in your cream mixture. Let the mixer spin for about 30 minutes.

Once the ice cream is frozen, mix in the caramelized pecans and pie crust pieces. Serve right away or store in the freezer.

Source: Tasty Kitchen

Creamy Baked Fettuccine with Asiago and Thyme

I participated in another recipe swap this week, and I'm so glad I did. I've been in a rut lately when it comes to cooking. Poor hubby! This forced me back into the kitchen, and it turned out to be absolutely amazing. I debated on whether to halve the recipe or make the whole thing, and I'm so glad I made the whole thing. It made a great dinner (along with garlic breadsticks) for a few nights. I loved the addition of thyme, but my man said he could have done without it.

The recipe originally calls for creme fraiche, but my grocery store doesn't carry that. I had to make my own, which was pretty easy (and probably cheaper). See the recipe at the bottom of this post if you choose to make your own creme fraiche (I doubled the recipe).


Creamy Baked Fettuccine with Asiago and Thyme

Ingredients:
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup (I bought a 0.54 ounce block)
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 Tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 375-degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but not firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl, combine the 2 cups Asiago, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated.

Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes, and serve.

Source: Sweet Beginnings, originally from Giada De Laurentiis

Creme Fraiche
Ingredients:
2 Tablespoons buttermilk, room temp
1 cup heavy whipping cream

Directions:
Heat heavy whipping cream over very low heat until it reaches body temperature (not to exceed 100-degrees F). Remove from heat and pour into a glass bowl or jar. Add buttermilk, and give it a couple of stirs. Seal the bowl or jar with a lid, and let it sit in a warm place (about 75-degrees) for 12 to 36 hours until it thickens.

Stir the thickened creme fraiche and store in the refrigerator for up to 10 days.

Source: Ehow Food

Baked Southwestern Spaghetti

I'm a sucker for anything with a southwestern flair, and I've been thinking about this recipe ever since I first saw it on Blog Chef.  The meal came together pretty quickly since I was able to do most of the prep work as the noodles were cooking. This will definitely be a meal that I make again. The southwestern spices give the beef a nice flavor, and I love the cilantro sprinkled on top.

I haven't tried to freeze it yet, but I would imagine that it would freeze pretty well if you freeze it before baking. I like to make several small individual casserole dishes for this reason (and for portion control.... and I need portion control with this meal!).

Baked Southwestern Spaghetti


Ingredients:
8 ounces spaghetti noodles, cooked according to package directions
1/2 cup milk
1 egg
1 pound ground beef
1 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) cans tomato sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Cilantro, for garnish

Directions:
Preheat oven to 425-degrees.

In a large bowl (or in the pot you boiled the spaghetti in), combine the drained cooked noodles with milk and egg. Mix well. Spray a 9x13-inch (or several individual) casserole dish, and pour the noodle mixture into the bottom.

In a large skillet brown ground beef, onion, bell pepper, and garlic. Drain. Add chili powder, cumin, oregano, salt and pepper. Stir and cook for 2 minutes. Stir in the tomato sauce and cook for 2 more minutes.

Spread the meat sauce over the spaghetti noodles. Top with cheese. Place into the oven and bake for 10 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro.

Makes about 6 servings.

Source: Blog Chef

Pumpkin Spice Latte Granola

One of my favorite things about Fall is the pumpkin recipes sprouting up everywhere in the blog world. Pumpkin is one of my very favorite flavors, and I love to experiment with pumpkin recipes. Last year I made pumpkin granola, and it was a huge hit. I found a recipe for a pumpkin spice latte granola, and I couldn't resist trying it out. I don't go to Starbuck's much, but I do love their pumpkin spice lattes during this time of year.

This recipe is definitely a keeper. I combined the original recipe with the pumpkin granola recipe that I made last year, and it turned out perfectly.  Since I like to munch on granola at night, I used caffeine-free coffee grounds (pumpkin spice flavored). Otherwise, I would be up all night.

Feel free to play with proportions and ingredients. Granola is not an exact art. That's what's so great about it. If you don't use seeds, just increase the amount of oats, nuts, or dried berries. Get creative! I think next time I'll add some chocolate covered espresso beans after it cools. That would kindof make it like a pumpkin spice mocha. I like!


Pumpkin Spice Latte Granola


Ingredients:
3 1/2 cups rolled oats (not quick cooking)
2  1/2 cups dried cranberries
1 cup pecans, chopped
2 Tablespoons chia seeds
1/4 cup flax seeds
1/4 cup applesauce
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup agave nectar (or maple syrup)
1/2 cup brown sugar
1 1/2 Tablespoons coffee grounds
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
1 Tablespoon coconut oil (or canola oil)

Directions:
Preheat oven to 350-degrees.

Combine the first 5 ingredients (oats through flax seeds) in a bowl.

In another bowl mix the next 8 ingredients (applesauce through pumpkin pie spice).
Gently stir the dry ingredients into the wet ingredients. Drizzle and toss with coconut oil until evenly coated.

Spread on a foil-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, or until golden brown.

Source: adapted from Spoonful of Sugar Free

Dark-Chocolate Skeleton Cookies

I saw this idea in Cooking Light magazine last month, and I knew I had to make them. Mine didn't turn out as cute as the ones in the magazine (I need to work on my piping skills), but they were so much fun to make. Not to mention, they tasted amazing, too! I kept telling my husband that they taste like chocolate ice cream. They are probably some of the most delicious cookies I've ever tasted. The batter doesn't produce very many cookies, so double the recipe if you'd like to make more. I made about 12 cookies with this batch and mailed them to my cousin. It will be a miracle if they made it without any broken bones.


Dark-Chocolate Cookies

Ingredients:
3/4 cup all-purpose flour, plus more for surface
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 batch Royal Icing

Directions:
Preheat oven to 325-degrees F.

Whisk the flour, cocoa, and salt together in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks (I only did one disk), wrap in plastic, and freeze until firm, about 15 minutes.

Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a gingerbread cookie cutter, cut out shapes. (Return dough to freezer if it softens.) Space dough shapes 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes (oops... I forgot to do this, and they turned out fine). Brush off excess flour.

Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.

Use royal icing to decorate the skeletons.

Source: Martha Stewart

Brie & Brisket Quesadillas

My husband always compliments my cooking, and that's one of the reasons I love him so much. But I know that he really-really-really enjoys the meal when he tells me that he could eat that particular dish once a week. This is one of those meals. In fact, I think he said he could eat it twice a week. At that moment, I knew that I had won his heart all over again. And the best part about the whole thing is that the brisket cooked while I was at work, thanks to my trusty crockpot. Awesomeness!

I never would have thought to pair brie cheese with a beef brisket, but it was a genius idea that Jason and Shawnda came up with. The original recipe pairs a mango bbq sauce with these, but I was itching to use the chili sauce that my aunt canned a couple of months ago. It's my grandmother's recipe that we always ate on our black eyed peas, but it also goes well on burgers, quesadillas, hot dogs, and whatever else you fancy. Feel free to use your favorite bbq sauce, salsa, or chutney. You can also omit it all together, as it will be delicious with just the beef and cheese.


Brie & Brisket Quesadillas

Ingredients:
3 pound brisket
Salt
Pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16-ounces (2 cups) Dr. Pepper (not diet)
Chili sauce (or chutney, bbq sauce, salsa, etc.)
8 (8-in) flour tortillas
8 ounces Brie cheese, thinly sliced
1 cup Monterrey Jack cheese, shredded
Cooking spray
Cilantro, for garnish (optional)


Directions:
To make the brisket, rub with salt, pepper, chili powder, and garlic. Place brisket in the crockpot, and pour the Dr. pepper over the meat. Cover crockpot, and cook on LOW for 8 hours.

Remove from the crockpot and let meat rest on a cutting board for 15 minutes. Slice against the grain about 1/8- to 1/4-inch thick.

To assemble the quesadillas, heat a griddle or large pan over medium-high heat. Lay out the tortillas. Divide the meat, brie, and Monterrey Jack cheese between the tortillas, placing the meat and cheese on one half of each tortilla. Top with a spoonful or two of chili sauce, and fold the other half of the tortilla over. Spray one side of the tortilla with cooking spray, and place on the hot pan. Cook until crispy. Spray the other (top) side of the tortilla with cooking spray, and flip over. Cook until crispy. Remove from heat, and serve immediately. Garnish with cilantro, and serve with sour cream, avocado, and extra chili sauce.

Source: Confections of a Foodie Bride

Jalapeno-Pepper Jack Cornbread Biscotti

Soups are one of my go-to meals during the fall and winter months. I usually serve some sort of bread on the side for dipping, but sometimes regular bread or cornbread can get boring. I found this recipe while flipping through the October issue of Southern Living, and I knew that I needed to make this soon. They have several variations, and I'm eager to try them all (see bottom of post for other variations).

My man gave these the stamp of approval served alongside a bowl of chili (I served them with Pumpkin Turkey Chili). They didn't get as hard as the biscotti that I've made in the past. I'm not sure if it's because I didn't bake them long enough or if this is how they're supposed to be. Regardless, they were delicious, and I'll make them again and again.


Jalapeno-Pepper Jack Cornbread Biscotti

Ingredients:
2 (6-ounce) packages buttermilk cornbread-and-muffin mix (I used Martha White brand)
1 cup (4-ounces) shredded Pepper Jack cheese
1 jalapeno, seeded and finely chopped
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk

Directions:
Step 1:
Preheat oven to 350-degrees. Combine cornbread mix, 3/4 cup grated Pepper Jack cheese, and chopped jalapeno in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Step 2:
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Step 3:
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Step 4:
Bake at 350-degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack for 10 minutes. Reduce oven temperature to 300-degrees.

Step 5:
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into a 1/2-inch thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Step 6:
Bake at 300-degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on a baking sheet on a wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.


Other Variations:

Parmesan-Pepper Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Add 2 teaspoons pepper and 3/4 teaspoon chopped fresh rosemary to food processor in Step 1. Proceed as directed.

Bacon-Cheddar-Chive Cornbread BiscottiOmit jalapeno. Substitute 1 cup shredded sharp Cheddar cheese for the Pepper Jack. Add 1 tablespoon chopped fresh chives and 4 cooked bacon slices, crumbles, to food processor in Step 1. Proceed as directed.

Parmesan-Garlic Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 teaspoon salt to food processor in Step 1. Brush 2 tablespoons melted butter on top of dough rectangle before baking. Proceed as directed.

Source: Southern Living October 2011 Issue

Loaded Baked Potato Soup

The theme of this recipe swap was soups and stews. I received this recipe from Sarah of Taste of Home Cooking. I've made loaded baked potato soup before with a slightly different recipe, but this time I took Sarah's advice and left the skins on the potatoes. I love potato skins; plus, they have lots of nutrients and fiber that I didn't want to miss out on. Aubrey and I both enjoyed this recipe. He even had a second bowl.

In order to save some calories, I used skim milk and fat free half-and-half. I was going to use turkey bacon instead of the pork kind, but forgetful me left it out on the counter to thaw last night and forgot to stick it in the fridge before I went to bed. Geez! That's why you don't see it in the picture; I didn't want to risk it.


Loaded Baked Potato Soup
Ingredients:
5 medium Yukon gold potatoes
1 stick of unsalted butter
1/2 cup flour
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups milk
2 cups half-and-half (or fat-free)
3 Tablespoons fresh chives or green onions, chopped
8 strips bacon, cooked and chopped
1/2 cup plain Greek yogurt (or sour cream)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup grated cheddar cheese

Directions:
Wash potatoes and poke holes all over with a fork. Bake potatoes at 350-degrees for about an hour or until cooked completely through. When potatoes have cooled, dice and put to the side. You may leave the skin on, if you like.

Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).

Pour in milk, two cups at a time combining the roux until fully incorporated. Whisk in the half-and-half. Turn the heat up to med-high, and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.

Remove from heat or turn to low heat, and add potatoes and chives. Use a masher and mash potatoes until soup becomes thick. (You can do this beforehand in a food processor, or mash in a separate bowl.)

When soup is the desired consistency, whisk in Greek yogurt and cheese. Top with bacon, additional cheese, and chives.

Source: barely adapted from A Taste of Home Cooking

Donut Hole Acorns

Last week I had a meeting in the city that I grew up in. I always enjoy meetings there because I get to see my family and friends. My mom was in charge of helping with a reception for the new teachers at her school. She wanted to make these acorns for the "Fall themed" reception, and she didn't have to twist my arm too hard to get me to help.

We used peanut butter and chocolate jimmies for the acorn top, but we both agreed that Nutella and toffee bits would taste better.  You can make these the night before or the day of serving. If you make them too far in advance, they will dry out.

What you'll need to make these:

Donut holes
Nutella (or peanut butter)
Toffee bits (or chocolate jimmies)
Pretzel sticks, broken in half


The directions are pretty much self-explanatory.  Dip the donut hole in the Nutella (or peanut butter), making sure to cover about 1/3 of the top. Then roll it in the toffee bits (or jimmies). Stick a half of a pretzel stick in the top and set on wax paper. Keep in a covered container until serving time.

Source: Gracious Rain

Pumpkin Peanut Butter Oatmeal Bars

I got the itch to clean out my pantry the other day. I had a huge container of peanut butter from Costco that I rarely eat except for the occasional spoonful before bed (What? You don't eat peanut butter by the spoonful?). I also had partially used bags/containers of craisins, white chocolate chips, and oatmeal.  I'm happy to say that I made a little more room in my pantry, and I got some delicious oatmeal bars as a result of my "hard" work.

These are great for breakfast or if you need a pick-me-up snack before a workout. They also make great bedtime snacks (much more satisfying than a spoonful of peanut butter). Feel free to play around with the add-in ingredients, and use whatever you have in your pantry.


Pumpkin Peanut Butter Oatmeal Bars

Ingredients:
scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook)
1 cup brown sugar, packed
1/2 cup white sugar
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires


Directions:
Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Pumpkin Turkey Chili

It's the time of year that soup recipes and pumpkin recipes start showing up all over blogs. I recently saw a recipe for pumpkin chili, and I have to admit that I was skeptical about the recipe at first. I couldn't imagine putting pumpkin into my chili. I read the blog post and found out that the pumpkin puree acted more like a thickener instead of a flavor ingredient. A bit relieved, I decided to give this a try. I'm all about a good crockpot recipe, so I dumped all of the ingredients in one morning before work and instructed my lovely man to give it a stir every 2-3 hours. I came home to a wonderful smelling house and a delicious meal. It makes a lot of chili, but it freezes well if you want to go that route.

Pumpkin Turkey Chili


Ingredients:
1 Tablespoon olive oil, divided
1 pound ground turkey
Salt and pepper, to season meat
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt (I used Lowery's seasoned salt)
4 ounce can diced jalapenos
3 cups beef broth
1 (15-oz) can red kidney beans, rinsed
1 (15-oz) can black beans, rinsed
1 can pumpkin puree (NOT pumpkin pie filling)
2 (14.5-oz) cans petite diced tomatoes with juice
Toppings for garnish (I used Pepper Jack cheese, plain Greek yogurt, and sliced jalapenos)


Directions:
Heat 1/2 tablespoon oil in a large heavy frying pan, add ground turkey, season with salt and pepper, and cook until the turkey is cooked throughout. Add cooked turkey to the crockpot.

Add the remaining 1/2 tablespoon oil to the frying pan .Add diced onion and greed bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften. Add garlic, cumin, chili powder, dried oregano, seasoned salt, and diced jalapenos. Saute a couple of minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

While the onions and peppers are cooking, drain the beans into a colander placed in the sink, and rinse with cold water until no more foam appears. Add beans to the crockpot. Add canned pumpkin and diced tomatoes (with juice).

Stir the mixture to combine ingredients, then cook on high for 4-6 hours (or on low for 8-10 hours), stirring a few times if you're home.

Serve hot, topped with your desired toppings.

Source: adapted from Kalyin's Kitchen

Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen

Buffalo Chicken Chili

My husband has taste buds of steel, and he absolutely loves spicy foods. I have to admit that I was a little nervous before tasting this because I thought it was going to burn my mouth to pieces. I was pleasantly surprised. While it does have a bit of heat, it doesn't linger around in my mouth or throat. My man put a few drops of Tabasco in his bowl, if that tells you anything; I guess it wasn't too hot for him. We ate this for a few days since I doubled the recipe, and I feel like the heat dissipated a little each day.

I would definitely repeat this recipe because it's so delicious, and it cooks while I'm at work. This is a perfect meal for those cold nights in front of the TV watching football. Serve it with sliced avocado, celery, crackers, or whatever you fancy.


Buffalo Chicken Chili

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.
Enjoy!

Source: Sweet Anna's

Cheese Straws

 

This past weekend, my mom and I traveled to Kansas City to visit my sister and brother-in-law. We had a blast! There are so many shops and restaurants up there that we don't have here in Alabama, so of course we shopped 'till we dropped and ate until we about popped. One of the shops we visited was Sur la Table. I now realize that I've been pronouncing the name of the store in my southern American accent instead of French (::blushing::). I walked out of the shop with several knick knacks, and my mom bought a cookie press that we used to make these cheese straws. I've never used a cookie press before, so I was excited to get into the kitchen and learn.

These cheese straws were delicious, but the only thing missing was the cayenne pepper. My sister has the most sensitive taste buds when it comes to spicy foods and doesn't even keep red pepper in her house. Blasphemy, I know, but I won't judge!

Cheese Straws

Ingredients:
1 (8-ounce) block sharp cheddar cheese, shredded (we used extra sharp)
1 stick butter, softened
Pinch of cayenne pepper (or more to your liking)
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Directions:
Preheat oven to 350-degrees.

Beat the first 4 ingredients at medium speed with a stand mixer until blended. Gradually add flour, beating just until combined.

Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces

Bake for 12 to 16 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container for up to 1 week (although several people have told me that they last much longer).

Source: You Know What You Oughta Do

Veggie Burger

I've grown to love veggie burgers over the past several years. It all stemmed from my college anatomy class. I won't go into any details (this is a food blog, after all), but let's just say that it turned me away from eating red meat for the better part of 5 years. My sweet mom would make a separate pot of vegetable/beef soup, spaghetti sauce, and other beef meals just for me. I'm sure she's glad those days are over (I know my husband is glad those days are over).

Even though we eat beef burgers quite a bit, I still enjoy eating a good hearty veggie burger. I'm so lucky to have a husband that's willing to try new things... even if it means trying a veggie burger. To my surprise, he actually loved eating this. He even said that he would be happy eating this on a weekly basis, and I agree. I think the only change I will make next time is to add a chopped jalapeno. We have some growing in our garden, and I'm kicking myself now because I didn't think to add this.
Serve with baked onion rings, baked french fries, or potato chips.

Black Bean Burgers

Ingredients:
3/4 cup panko bread crumbs
3 Tablespoons, plus 2 teaspoons olive oil, divided
2 cans black beans, rinsed and drained, divided
2 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 red or orange bell pepper, stemmed, seeded and finely diced.
1/4 cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 2 1/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining 1/2 cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined.

Divide the mixture into 6 equal portions. Lightly pack into 1-inch thick patties.
At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook 4-5 minutes on each side. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm.

Source: Annie's Eats

Corn and Jalapeno Nachos

This is another recipe from the recipe swap that I participate in. The theme this week was "tailgating foods." Nachos are the ultimate tailgating food, in my opinion, so I wasn't surprised when I got this in my inbox. 

One of the great things about this recipe is that each chip already has the filling inside. Even the chips on the bottom of the plate have just as much filling as the ones on the top. This isn't always the case with many nacho recipes; usually the chips on the bottom get shafted.

Feel free to cut the recipe in half. Also, make sure you serve them immediately. They tend to loose thier "crunch" if they sit too long.


Corn and Jalapeno Nachos

Ingredients:
1 bag Tostitos Scoops
1 jar sliced jalapenos
1 (8-ounce) package cream cheese
1 (8-ounce) container plain Greek yogurt (may sub with sour cream)
1 can sweet corn (drained)
1 bag shredded cheese (Mexican blend)
Sliced olives and cilantro, for garnish

Directions:
Preheat oven to 350 degrees-F.

Mix together the cream cheese, Greek yogurt and corn until smooth. Add about 1 cup of shredded cheese to the mixture, and stir until combined.

Line a cookie sheet with aluminum foil and fill sheet with Tostitos (scoop side up).
Place 1 jalapeno in the bottom of each scoop.  Fill each scoop about 3/4 of the way up with the cheese/yogurt mixture.

Bake for 15 minutes or until cheese is melted. Top each scoop with a little of the shredded cheese and bake for another 5 minutes, or until shredded cheese is melted.

Garnish with sliced olives and cilantro.

Source: barely adapted from The Wannabe Cook

Skinny Vanilla Iced Cappuccino

I absolutely love coffee. I can hardly function if I don't have my morning cup. I would love to enjoy my morning cup while relaxing, but the reality is that I usually grab it in a to-go cup and drink it on my way to work. The down-side to drinking it on the way to work is that summers are so hot in south Alabama, and hot coffee makes it almost impossible to cool off (even with my AC going full speed). 

Then I thought, "Why not make iced coffee?!?"  That way I could be caffeinated and cool off at the same time. This recipe is very versatile. I used vanilla flavoring in this batch, but you could play with flavors according to the season. I can't wait to try a pumpkin version when the pumpkin creamer comes out. Oh, and peppermint around Christmas time... get creative!


Skinny Vanilla Iced Cappuccino

Ingredients:
5 cups strongly brewed (or double brewed) coffee
14-ounce can fat-free sweetened condensed milk
2 cups fat-free half-and-half
3 teaspoons vanilla extract or flavoring

Directions:
Brew 1 pot of strongly (or double)-brewed coffee. Bring to room temperature.

Measure 5 cups of cooled coffee into a pitcher. You can use any leftover coffee to make coffee-ice cubes.

Add sweetened condensed milk, half-and-half, and vanilla to coffee in pitcher. Mix well and refrigerate at least 1 hour before serving.

Source: barely adapted from baby food scoops

Chocolate Chip Fudge Cookies

I'm always looking for an excuse to bake cookies. They are so versatile and easy to transport, and everyone loves cookies, right? If you're a chocoholic like myself, you will really enjoy these cookies. I recently took a batch of these to work, and everyone went crazy over them. Of course, I had to give them a taste test before giving them away. They were one of the most chocolate-y, ooey-gooey cookies I've ever put in my mouth, and I had a hard time keeping my fingers out of them. I ended up switching out my self-control for a pair of stretchy pants and a tummy ache. This is why I can't bake for myself; I don't know when to say "STOP."


Chocolate Chip Fudge Cookies
makes about 24 large cookies

Ingredients:
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (16-ounces) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup unsalted butter, cut into small chunks
1 3/4 cups granulated white sugar
4 large eggs, room temperature
1 Tablespoon pure vanilla extract
1 cup bittersweet chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips

Directions:
Sift or whisk together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters, the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate the batter until firm, about 1 hour or overnight.

Preheat oven to 350-degrees F (177-degrees C) and place rack in center of the oven. Line two baking sheets with parchment paper. Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2- to 4-inch rounds. Bake cookies 10-15 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over-bake.

Remove from the oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Store in an airtight container at room temperature for a few days.

Source: Divine Baking

Make-Ahead Smoothies

I love drinking smoothies, but sometimes it can be time consuming cutting up the fruit and measuring out the yogurt. There are several brands at the grocery store that offer bags of frozen fruit and yogurt. All you have to do is add milk or juice. These work great except for the fact that they charge an arm and a leg for each bag (1-2 servings, depending on how big of a glass you like).

I found this idea on another blog, and it was one of those "Gah, why didn't I think of that" kind of moments. I played around with the ratio of fruit to yogurt until I found one that I liked. The bags I made make a large glass, so feel free to cut it in half to make a smaller serving. I'll probably do that next time.

You can use whatever kind of yogurt you like. I used strawberry because that's what was on sale, but feel free to use plain or any other flavor you like. Greek yogurt would also work well and adds more protein. Freeze the yogurt in an ice tray to make cubes of frozen yogurt.

You can also play around with the fruit. Freeze strawberries and slices of bananas to make a strawberry-banana smoothie. Make mixed berry smoothies, which is what I did here, by using a mixture of strawberries, raspberries, blackberries, and blueberries. You can use fresh seasonal fruit or whatever you can find in the frozen section of your grocery store. Get creative!

Make-Ahead Smoothies

Ingredients
(for each freezer bag):
1 cup fruit, frozen
4 cubes yogurt, frozen (approx 1 TBSP each)

Directions:
Freeze yogurt in an ice tray to yield approximately 1 tablespoon cubes of yogurt.
Add 1 cup fruit and 4 yogurt cubes into freezer bags, and freeze until ready to use.
Pour the contents of freezer bag into the blender and add about 1 1/4 to 1 1/2 cups milk or juice. Puree until smooth.
Makes about 2 servings

Source: The Tidy Nest

Red Snapper with Sun-Dried Tomato Sauce

I love red snapper season because my husband always comes home with some yummy fish right out of the Gulf of Mexico. Unfortunately the season is short, but that doesn't stop us from stocking up fillets in the freezer. Red snapper is a very mild white flaky fish, so feel free to substitute your favorite white flaky fish in this recipe.

One of my favorite ways to dress up mild fish is with a tasty sauce. This is probably one of my favorite sauce recipes (and my man agrees) that I've tried, and I'll definitely be making it again. It's creamy, and the sun-dried tomatoes add a nice acidic and fruity flavor. Serve on top of freshly steamed asparagus or your favorite vegetables. It would also be good on top or mashed potatoes or polenta (or anything else to sop up the yummy sauce).


Red Snapper with Sun-Dried Tomato Sauce
makes 4 servings


Ingredients:
1/4 cup unsalted butter
4 red snapper fillets
Salt and Pepper, to taste
1 Tablespoon lemon juice
1/4 cup finely chopped green onions
2 Tablespoons unsalted butter
1/2 cup clam juice
1/2 cup white wine
3 Tablespoons chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream

Directions:
Melt 1/4 cup butter in a 9x13-inch baking dish in a 425-degree F oven.

Season the fillets with salt and pepper; drizzle with the lemon juice. Place in the prepared baking dish.

Bake the fillets for 5 to 7 minutes on each side or until the fish flakes easily. Arrange the fillets on warm plates.

Saute the green onions in 2 tablespoons butter in a saucepan until tender. Add the clam juice and white wine; mix well. Bring to a boil, reduce heat slightly.

Cook until the sauce is reduced to 1/2 cup, stirring frequently. Add the sun-dried tomatoes and cream. Bring to a boil, stirring constantly, reduce heat.

Cook until the sauce is reduced to 3/4 cup, stirring frequently. Pour over the fillets.

Source: True Grits: Tall Tales and Recipes from the New South

Fudgy Gluten Free Brownies

Let me start off by saying that these brownies are da bomb! My mom told me about the recipe several months ago, and I honestly turned my nose up when I heard what was in them.  What? Chickpeas? You have to be kidding me.... I'm not making those! Well, then my curiosity got the best of me. I had to try them. So I made them.

I threw away the first batch since I forgot to add the vanilla to the batter. I also did not like the cinnamon that was in the original recipe. However, my second time was a charm. I remembered to add the vanilla, and I substituted Starbucks Via for the cinnamon.

The result:
These brownies are the fudgiest brownies I've ever put in my mouth, and I can't stop eating them. They are better when they've had a chance to sit overnight. The flavors get a chance to meld together. The extra protein from the chickpeas doesn't hurt either.... it makes me feel less guilty when eating one.


Fudgy Gluten Free Brownies


Ingredients:
1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
4 large eggs
3/4 cup Turbinado or Sucanat sugar (I used Turbinado)
1/3 cup canola oil
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 teaspoons Starbucks Via
1/2 teaspoon salt

Directions:
Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.

Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.

Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).
Yield: 16 squares

Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor

Strawberry Vanilla Bean Jam

I made this jam for the first time this spring when the strawberries were fresh off the vine. My mom is not a huge fan of jam, but she fell in love with this recipe. I've given a few jars away, and everyone has either asked for the recipe or for another jar. I couldn't taste the vanilla very much in the first batch I made, so I increased the amount in the second and third batches and used vanilla bean paste instead of the bean (much easier).

If you're new to canning, this website has very good step-by-step directions. Canning seems intimidating, but it's really an easy thing to do. Just make sure and have all of your supplies organized, and you'll do great. Also, be careful not to burn yourself when taking the jars out and placing them back into the boiling water. Otherwise, you will wind up with a nasty burn. Trust me; I've learned the hard way.

This jam is best made with fresh juicy strawberries right off the vine, but the store bought ones will work. The store bought ones don't squish as well as the vine ripened ones, so you may have to pulse them a couple of times in the food processor (but not too much... you want some chunks of strawberries).

Strawberry Vanilla Bean Jam

Ingredients:
6 cups crushed/mashed ripe strawberries (about 6 pints whole)
4 cups sugar, divided
3 vanilla beans or 3 Tablespoons vanilla bean paste
1 box powdered pectin
8 half-pint canning jars

Directions:
Wash your jars and lids in hot soapy water. Heat a large pot of boiling water (this will be to boil the jars. You'll need about 2 inches of water above the tops of the jars, so make sure your pot is big).

Mash your strawberries; you can make it as chunky or as smooth as you like, but preferably not pureed. Add the mashed strawberries to a large saucepan.

In a separate bowl, combine 1/4 cup sugar and the contents of the box of pectin; add to the mashed strawberries in the saucepan. Add the contents of the vanilla bean (or vanilla bean paste) and stir well.

Bring the mixture to a full rolling boil over high heat, stirring constantly. Add the remaining sugar quickly and return to a full rolling boil for precisely 1 minute stirring all the while. Remove from heat and skim off any foam that has formed.

Ladle into your jars, filling to about 1/8-inch from the top. Wipe off any spillage around the rim and cover tightly with the two piece lids. **Note: If you don't want to process and fully can your jam, at this point you can just refrigerate it.

Carefully place your jars into the large pot of boiling water (being sure to have them resting on something so that they aren't sitting on the bottom of the pot). Make sure the water covers the top of the jars by at least 1-inch. Cover and let process for about 10 minutes.

Remove the jars from the water and let cool to room temperature, at least overnight.

Source: Delectable Deliciousness (originally adapted from the Sure Jell pectin recipe insert)

Buffalo Chicken Rolls

Football season has come again, and that means tailgating time! These buffalo chicken rolls are the perfect tailgating finger food to serve at your next football party. They are hot-hot-hot, so make sure you have some blue cheese or ranch dressing to dip them into. Otherwise, your mouth will be on fire. You can make these as mild or spicy as you want. Just adjust how much sauce you put on the chicken.

My husband makes the best hot wing sauce, so I let him whip up his recipe while I shredded the chicken. I did find that I needed more than 1 cup of shredded chicken. I used 2 cups, which made around 13 rolls. I just used a rotisserie chicken, but you could boil chicken breasts and/or thighs and then shred them. Next time I make these, I'll put a little less blue cheese inside the rolls. A little bit goes a long way, especially if you're also using a blue cheese dipping sauce.

Buffalo Chicken Rolls
makes about 12-13 rolls

Ingredients:
5 Tablespoons butter
3/4 cup Crystal Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving

Directions:
Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.

Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.

Source: barely adapted from Can You Stay for Dinner

S'mores Cupcakes

Last weekend I traveled to my hometown to visit family and friends and and to celebrate birthdays. I had my 3rd annual 29th birthday, and another friend of mine (Alison) had her 2nd annual 29th birthday (do the math). Alison's favorite cupcake flavor is S'mores, so I was itching to make these. I made the cupcake portion before traveling, but I had to make the marshmallow frosting the day of, since it doesn't hold up well overnight. It didn't take long to make, so that was fine. My 5 year old nephew (pictured below) was in awe when I was toasting these with my kitchen torch. He said, "It smells like roasted marshmallows in here." Precious!

I was really pleased with the flavor of these cupcakes. I highly recommend eating these with a fork. The graham cracker crusts on the bottom and top are very crumbly, which makes it even more like eating the "real thing." The chocolate cake was so moist, and it's surely going to be my go-to recipe from now on. I got the recipe from Paula (originally from the book, Modern Baker by Nick Malgieri), and she was so helpful in answering all my questions about making these cupcakes.

I added grated Hershey's bars right after the crusts came out of the oven. Once the crusts cooled, I added the chocolate cake batter and then topped with more of the graham cracker and grated Hershey's mixture before placing in the oven.

S'mores Cupcakes
Makes 24 cupcakes


Ingredients:

Graham Cracker Bottom and Topping
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/2 Tablespoons unsalted butter, melted
2 ounces grated Hershey's bar, divided into two (1-ounce) portions

Chocolate Cake Batter
2 cups sugar
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4-oz unsweetened chocolate, chopped
1 cup boiling water
8 Tablespoons (1 stick) unsalted butter, melted
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
Graham cracker topping remainder (see above)

Marshmallow Frosting
2 large egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Garnish
Hershey Bar squares
Graham Crackers


Directions:

Graham Cracker Bottom
Preheat the oven to 350-degrees F. Line two cupcake pans with paper liners. (If you only have one muffin pan, simply cook half of the graham cracker and cupcake mixture and then repeat.) In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop a heaping 1 Tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Set the rest of the crumbs aside and mix half (1-ounce) of the grated Hershey Bar with them.) Bake until golden and lightly fragrant, about 5 minutes. Sprinkle the other half of the grated Hershey's Bar on top of the warm crusts and let cool.


Chocolate Cake Batter and Topping
Set rack in the middle of the oven and preheat to 350-degrees F (if it's not already at this temp).
Stir the sugar, flour, baking soda, and salt together in a mixing bowl. Set aside.

Put the chopped chocolate in a large mixing bowl, and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.

Divide the batter equally among the cupcake liners. Top with the remainder of the graham cracker/chocolate mixture, and spread evenly on top. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip (or when a toothpick entered into the center comes out clean), about 20 minutes.

Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting.


Marshmallow Frosting
In a large heatproof bowl (or the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160-degrees F), about 3 minutes.

Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.

In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.


Assembly
Frost cooled chocolate cupcakes with Marshmallow frosting. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hershey's chocolate and a piece of graham cracker.


Sources:
Chocolate Cupcake: Dishing the Divine (originally from Modern Baker, by Nick Malgieri)
Marshmallow Frosting:  Authentic Suburban Gourmet (originally from Cucpakes by Shelly Kaldunski)
Assembly Idea and Graham Cracker Topping Idea: Wonderful Joy Ahead

Potato Parmesan Soup with Pesto

I came across this recipe when searching for ways to use pesto. At first I found it a bit unusual; I would have never thought about adding pesto to potato soup. However, the end result was a rich and creamy soup with a huge pop of personality from the pesto. This, my friends, is not your mama's potato soup (although I'm sure your mama's potato soup is wonderful)! The pesto and Parmesan cheese marry well together. Don't hesitate to sprinkle extra Parmesan cheese on top right before serving. Serve this in a cup as an appetizer or in a bowl as a full meal.


Potato Parmesan Soup with Pesto

Ingredients:
1 Tablespoon extra virgin olive oil
1 whole medium shallot, diced
1 whole large garlic clove, minced
5 whole medium potatoes, peeled and cubed
4 cups chicken or vegetable stock
1 bay leaf
1 cup milk
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Pesto

Directions:
In a medium stockpot, drizzle 1 tablespoon of olive oil and heat to medium. When warm, add shallot and saute until translucent, about 3 minutes. Add garlic and cook for an additional minute. Add potatoes, stock, and bay leaf. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add milk and bring back to a low boil. Turn off heat and remove bay leaf. Stir in grated Parmesan. Using an immersion blender, puree soup to desired texture. If you use a blender rather than an immersion blender, make sure soup is cool before blending it to prevent a kitchen explosion. Taste soup at this point and add salt and pepper to taste (the soup should be plenty salty from the Parmesan cheese). If you don't serve immediately, reheat soup before serving.

Place a large dollop (about 1 tablespoon or more) of pesto into each serving bowl and swirl into the soup.

Source: Potato Parmesan soup recipe from Tasty Kitchen

Almond Joy Cheesecake

My mother-in-law and her twin sister celebrated their birthday last week. Since my MIL loves Almond Joys, I decided to make this cheesecake recipe. I recently bought a mini cheese cake pan, and I was so excited to put it to use. The original recipe makes one whole cheesecake, so I split the recipe in half and made 12 mini cheesecakes plus about 6 cupcake-sized ones. This recipe is absolutely amazing. It's probably my favorite of all the cheesecake flavors I've tasted. It's incredibly rich, so I'm glad I made the minis. A whole slice of cheesecake may be a little too much sweetness. The mini cheesecakes also control portion sizes.

If you'd rather make the large cheesecake in a springform pan, double the recipe for the crust, filling, and glaze. Also increase the baking time to 12 minutes for the crust and 1 hour and 15 minutes with the filling.

Almond Joy Mini Cheesecakes

Ingredients:
Crust
3/4 cup graham cracker crumbs
3/4 cup sweetened flaked coconut, toasted
1/4 cup sliced almonds, toasted
2 Tablespoons sugar
1/2 stick (4 Tablespoons) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, toasted
1/2 Tablespoon coconut extract
1/2 cup sliced almonds, toasted

Glaze
1/2 cup semisweet chocolate chips
1/4 cup plus 2 Tablespoons heavy cream
1 and 1/2 teaspoons vanilla extract


Topping/Garnish
Almonds
Toasted coconut
Whipped cream

Directions:
Crust
(This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers. I made mine in a mini cheesecake pan and a muffin pan with papers.)
Preheat oven to 350-degrees F.
In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack.
Reduce oven heat to 325-degrees.

Filling
In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract.
Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned.
Remove cheesecake from the oven and let cool completely on a wire rack.

Glaze
Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly.
Chill the cheesecakes overnight in the pan or until firm and set.
When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan.

Recipe Source: The Curvy Carrot
Mini Cheesecake Source: Pure and Yummy