Toffee Chip Snickerdoodles

 

It's been awhile since a new cookie recipe has graced our house. I mean with good old chocolate chip, peanut butter, triple chocolate, and oatmeal, one could lead a pretty happy existence.

My family, especially my husband and kids, love snickerdoodles so when I saw this "kicked up" version from recipe girl I had to try it.

They turned out slightly crispy on the outside and chewy on the inside. Bursting with morsels of chocolate and crunchy toffee, I think we found a winner!

Toffee Chip Snickerdoodles

Recipe Girl

Yield: About 3 dozen cookies

Prep Time: 20 min

Cook Time: 16 min

An alternative variety for Snickerdoodle and Chocolate Chip Cookie lovers...

Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.

Tips:

*If you don't have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar.

Posted by :Sallie

Chicken Fajita Bowls

I know, more Mexican Food. Big shocker huh? I can't help it. Maybe it's some leftover California blood.

When I saw this recipe, I knew just what to use my leftover chicken fajitas for. (These really are the best fajitas, we love them!)Fajita bowls bursting with Spanish rice, moist chicken, juicy peppers, onions, and black beans. We topped ours with avocado, cheese, sour cream, pico and salsa.

 It's a great weeknight meal with simple flavors that come together beautifully. Pretty healthy too. My husband and I both ate this twice and were fighting for the leftovers!  I adapted the recipe to suite our tastes and use the leftovers on hand. We loved it so much, the steak version is on the menu for this week!

Chicken Fajita Bowls
inspired by Favorite Family Recipes

1 recipe chicken fajitas  ( depending on how many you're feeding. I had about half the fajita recipe leftover and it fed my husband and I twice.) or 1 lb. chicken breast, sliced into thin strips,1  can diced green chilies, 2 cloves garlic,1/2  c. chicken broth, 1 pkg. fajita seasoning, divided 2 Tbsp. vegetable oil, 1 onion, thinly sliced,1/2 green bell pepper, thinly sliced, 1/2 red bell pepper, thinly sliced

this yummy Mexican rice or prepared package of your favorite Spanish rice

1 can black beans (rinsed and drained)

Flour tortillas

grated cheddar or Monterey jack cheese

Toppings- avocado, pico de gallo, sour cream, salsa, etc.

Use leftovers from above chicken fajitas or place chicken strips, chilies, garlic,  broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the chicken) and add chicken to skillet. Stir-fry until cooked through. Stir in remaining fajita mix. Add onion and peppers.  **If you are making your own fajita mix or using leftovers, skip this step and just use your already prepared fajita mixture.**

Prepare desired rice. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add chicken and peppers/onions. Top with sliced avocado, cheese and any other garnishes.

Posted by: Sallie

Baked Oatmeal- Splurge and Slender

I think I've mentioned before that oatmeal for breakfast is big around here. Most days I have plain oatmeal topped with some type of fruit and a drizzle of maple syrup or a sprinkling of  brown sugar.

My better half however, is an oatmeal hater. His issues:

1- Both of us are up and running at 5 a.m.. Who wants to be cooking oatmeal at that hour? (I might be a nice wife, but not that nice!)

2- It has to be firm and flaky. No gloppy or slimy oatmeal for him.

3- He much prefers room temperature or cold oatmeal.

The solution?

Baked oatmeal! This Baked Oatmeal  (originally posted on Mel's Kitchen Cafe) mixed with eggs, milk, brown sugar and a few other simple ingredients you probably already have on hand. Firm, flaky and thanks to a healthy dose of brown sugar, more cake-like than oatmeal.

Still, there's one problem. More of a special occasion, serve to company kind of breakfast, this delicious oatmeal felt a little to decadent to be eating on a regular basis. Mel to the rescue again! Thanks to her ongoing commitment to feed her family a more healthful diet, she remade the recipe to cut back the sugar, sub out some oil for applesauce, and still keep the delicious flavor.

Every week I half the recipe and cut it into squares. I store it in the refrigerator, for my now oatmeal loving husband, who can grab a square and be on his way. He's happy, I'm happy, we're all happy!


Baked Oatmeal  Slender Version
adapted slightly from Mel's Kitchen Cafe

6 cups oatmeal, either quick or old-fashioned
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce (cinnamon applesauce is delicious)
2 cups milk
4 beaten eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
2 teaspoons salt
1/4 tsp. cinnamon (optional)

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit. (Can be halved and baked in a 8x8 or 9x9 pan.)

Baked Oatmeal  Splurge Version
Mel's Kitchen Cafe

6 cups oatmeal (we prefer quick oats)
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Top with fresh fruit and milk, if desired. This recipe can easily be halved and baked in an 8X8-inch pan.

Chocolate Mousse Crunch Cake

Pictures from Our Best Bites

This was the other recipe I chose for Mother's Day dessert. Simple, but delicious was my theme! I had seen this recipe several times while browsing through Sara and Kate's blog, but I recently purchased their cookbook (isn't it so cute) and decided to finally try it.

Don't be intimidated by the mousse, cake or ganache. Even though there are three parts to this recipe, each is super simple and takes minimal time. While your cake is baking, make your ganache and mousse. You can even choose to make them on separate days. Just bake your cakes, freeze and defrost when ready to use.

I love lots of different textures in my food and this cake delivered. Moist, chocolate cake, creamy chocolate mousse, crunchy pieces of chocolate covered toffee and silky chocolate ganache. Not for the faint of heart, this is a true chocolate lovers dream.



Chocolate Mousse Crunch Cake
Recipe by Our Best Bites

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache (see recipe below)

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache.

Super Easy Chocolate Ganache

Recipe by Our Best Bites

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Posted by: Sallie

Strawberry Shortcake With Almond Glaze

Picture from The Sister's Cafe

Since my in-laws live about five minutes away, we usually celebrate holidays with them. Our Mother's Day tradition is to go to their house and my Father in Law always barbecues. We were in charge of dessert and I wanted something nice but simple.

Because this recipe uses a cake mix, it really simplifies things. The added sour cream, vanilla pudding  and almond extract make it taste extra special. Topped off with homemade whipped cream, fresh bright strawberries, and a delicious, yet simple, almond glaze, this dessert was a hit! My nephew and one of my brother-in-laws both requested it for their birthday cakes.

*I have been having camera issues which I think are finally resolved so hopefully I'll be snapping my own photos again.*

Strawberry Shortcake with Almond Glaze
adapted slightly from The Sister's Cafe

1 yellow cake mix
1 cup sour cream
4 eggs
1 small instant vanilla pudding mix (3.4 oz. size)
1/2 cup oil
1/2 cup water
2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined.(I followed the mixing directions on the cake mix.)  Pour the batter into 2 round cake pans. Bake in a preheated 350 degree oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze
2 cups powdered sugar
3 Tb butter, melted
2 tsp almond extract
3-5 Tb milk, if needed (the original recipe called for 1-2 tbsp but I needed quite a bit more. Just thin it out enough to be able to drizzle over the cake.)

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream
3/4- 1 lb. of strawberries, thinly sliced
4 tbsp. sugar (regular or powdered is fine)
1 tsp. vanilla
fresh mint, optional

Whip cream with sugar and vanilla, using a mixer. Wash, dry and slice the strawberries and set aside.

Assembly:
Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides.  Store in fridge until ready to serve. When ready to serve, garnish with mint.  Enjoy!

*Note- Next time I will cut the domed top off the cake layers. The cake looked pretty but with all the delicious whipped cream and strawberries in the middle, the top layer started to slide a little.*

Posted by: Sallie

Cilantro Lime Rice--two ways

Picture from Mel's Kitchen Cafe


If I haven't professed my undying love, devotion, could eat there every day for Cafe Rio, I am doing it now.  My favorites are, well, pretty much everything. My absolute favorite is the grilled chicken salad. I also love, love, love their chicken tortilla soup. Every once in awhile I'll get a craving for that sweet, delicious pork.  Like I said, I like pretty much everything. I have a recipe found here for a yummy version of their pork salad.

While my sister and her cute family were here, we cooked up the pork meat in the crock pot and made pork tacos with the meat. I wanted some rice to go with it and found several recipes for Cilantro Lime Rice. It turned out so yummy that later that week, I tried another version and used it, along with the leftover pork, black beans, cheese, and green enchilada sauce for some smothered pork burritos. Both were equally delicious and are the perfect accompaniment for any Mexican meal.



CILANTRO-LIME RICE
Favorite Family Recipes
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


Cilantro Lime Rice
*Serves 4-6 as a side dish

1 tablespoons butter
1 1/4 cups rice (long grain white rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Recipe Source: from Mel’s Kitchen Cafe

Posted by: Sallie

Creamy Chocolate and Chocolate Almond Pudding

In the continuing theme of using up Easter leftovers, I had a gallon of whole milk that needed to be used. Since my kids are getting a little older they drink 1% and now refuse to even touch whole milk.

This recipe just happened to surface from "the pile" and used ingredients I already had on hand. It was perfect for a family night treat. I was really surprised how easy it was to make and the chocolate flavor was amazing!  The texture was really smooth and creamy. Add some whipped cream and if you're feeling extra generous some chopped up heath bar!

I've included an chocolate/almond variation below that I can't wait to try.
Creamy Chocolate Pudding

Cooks Country

Serves 4

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder (or regular)
3	tablespoons cornstarch
1/4	teaspoon  salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips (the recipe testers prefer Hershey's brand for this recipe)
1/2	teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chocolate-Almond Pudding

Serves 4

1/2	cup sliced almonds
1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon Salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon almond extract

1. Place almonds in skillet over medium heat. Stirring often, toast until lightly browned, about 5 minutes. Set aside.

2. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in almond extract.

3. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Sprinkle with sliced almonds. Serve.

Posted by: Sallie