Orange Delight Brownies

I wanted to do a really bad orange knock knock joke here but I'll spare you.  I have had this recipe lingering around in my "to make" pile since 2003.  2003, people.  That was the print date on the bottom of this page.  That's crazy to hang onto a recipe that long and not try it.  Boy, was I sure glad when I did because now it's in my keeper file for good.  It's so good, I had to pass it onto you guys.

I am a true blue brownie fanatic.  I've never met one I didn't like so I think when I saw this recipe had NO chocolate in it, I panicked and thought it wouldn't be good or something.  With this searing heat looming in Georgia though, I didn't want a brownie with chocolate chunks that would melt the second I took it outside for dessert on the patio.  This brownie was the perfect answer.  Not quite a blondie, not quite a cake but somewhere in between where happiness and kittens frolic together in Brownieland. 

I was surprised there was no baking soda or powder in it too...but really, the thinness added to the crispy top texture before adding to the super soft, tender and buttery middle.  The orange shines through clean and bright but no overpowering.  And don't skip on the powdered sugar because there is a world of difference if you don't. 

I do think adding white chocolate chips to these would be a great way to make them "Orange Creamcicle Bars".  *HINT*HINT*

Hope you enjoy these...and don't take 8 years to make them like me.  :)

Orange Delight Brownies

1 1/2 cup all purpose flour

2 cups white sugar

1 teaspoon salt

1 cup of unsalted butter, softened

4 eggs

2 Tablespoons orange extract

Grated peel of 1 big orange

Preheat your oven to 350.  Grease a 13 x 9 pan and set aside. 

Cream the butter and sugar together till smooth.  Add eggs one at a time, beating well in between each addition.  Add the salt and flour, mix well then add in your orange peel and extract.  (Add chips if  using)

Bake for 30 minutes.  Let cool entirely and sprinkle with powdered sugar before serving. 

Dark Chocolate Expresso Brownies w/ Almond Vanilla Bean Buttercream

Swirls of buttercream are good!

Yeaaa...this is how I re-cooperate from my little spill down the stairs!  Gimme chocolate and I'm good to go!  I'm doing MUCH better today, thank you all for your emails and messages.  I think I'm just badly bruised in my nether regions but I'll survive.  THIS was what I had planned for Monday to bake and share with ya'll but since I was laying on my back all day in bed, it didn't happen.  Let me introduce you to this sassy gem of a creation.

Awhile ago, on Tasty Kitchen, I stumbled upon a dark chocolate brownie recipe that blew my mind.  I am such a fan of dark chocolate so this just had to be made.  When you mix it up, the batter is near pitch black!  If you follow me on Facebook, I posted that I had made these and kinda left it at that.  But since then, I seriously make these every other week like clockwork.  They are so rich and sinful, it should be a crime...and I'm so willing to do the time for them.  (on the treadmill that is!)  Then, I had a King Arthur Flour cake recipe that called for expresso powder and it ramped the chocolate flavor to the heavens.  I put two + two together and added the expresso powder to this brownie batter and OMG.  Just OMG.  Not only do you get this thick, dark brownie with this deep, rich accent flavor but then you have molten pockets of chocolatey goo that just melt in your mouth too. 

And yet...that wasn't enough obviously.

Yummy Sugar Free Dream Pudding Pie

Hate indoor lighting right now!  lol

Now, I know pudding pies are not anything new to the scene and neither is using Dream Whip but just stick with me a minute.  I started making this pie in a sugar free version for my diabetic boyfriend eons ago and just recently, I made another one for the Army lab here on base.  They have 4 diabetic lab techs there and I had sent a huge cake for a celebration for another solider and I felt bad for those 4 that couldn't indulge with everyone else.  How awful to nosh on a carrot stick when everyone else is eating Death By Chocolate cake?  There is just no comparison.  So I sent it along with the cake and don't you know, the pie was gone FIRST.  When they heard it was sugar free, they went nuts.  We figured it up once and at 21 grams of sugar for the whole entire pie (divide that by 9 slices), that is a relatively low dose of sugar AND its milk sugars and not processed cane sugars, which your body processes differently.  One soldier said "I've tried like every thing sugar free out there but this was the best sugar free dessert I have ever eaten."  

Pomegranate Blood Orange Sorbet

I've had some pretty bangin' desserts over my years but I've never yet had one of those truly orgasmic food experiences that makes your eyes roll back in your head, gives you tingles from head to toe and leaves you wondering "what do I need men for if desserts like this exist".  But...this is by far the sexiest sorbet I have ever had.  So tart and slightly sour, its icy texture just melts upon hitting your tongue and leaves this lusciously lingering chilling pop in your mouth of deep orange and bright pom flavors.  The pinky color is so cheerful & inviting, just beckoning you to scoop out one two more scoops into your bowl.  Its evil like that.

Dark Chocolate Orange Mousse

Valentine's Day here in Georgia was a beautiful, warm day and for my sweetie, I made him a plate of treats to tempt him.  I bought him the aphrodisiac truffle collection from Vosges Chocolates called Sweet Coquettes.  They had oyster cream chocolates with real pearl dust....not my thing but he's into the exotic stuff so it was right up his ally as a present.  (the Absinthe truffle was a really decadent though)  So what better to spoil him rotten than placing his favorite chocolate candies with his favorite chocolate mousse?  We sat outside on the back deck and enjoyed the Valentine's Day sun rays and ate our treats happily, like little kids, licking every last bit out of our dessert dishes.  We're gluttons, we know.  :P 

Decadent Valrhona Chocolate & Peppermint Candy Ice Cream

Were you left with copious amounts of peppermint candy canes?  I was...and I didn't want to toss them.  Its candy!  You can't pitch perfectly good candy!  I had considered making brownies and putting them on top of a creamy buttercream frosting but blah.  Everyone has done that.  Nah!  I made ice cream.  But not your normal run of the mill ice cream.  Boooooring!  I upped the ante BIG time and made a super zippy pink peppermint ice cream studded with dark chocolate Valrhona pearls.


A few weeks ago I spotted these Valrhona pearls sold bulk at my market.  They are small pellets of crunchy biscuit (think almost a shortbread or the middle of a Twix bar for comparison) covered in layers of shiny dark chocolate.  I didn't know what I'd exactly DO with them but I wanted them.  So they sat taunting me for near two weeks as I pondered what to do with them.  Putting them in a cookie seemed kinda redundant...in a brownie they would just get lost and not noticed....but ice cream seemed the perfect vehicle for my new chocolatey pearls of delight.  And in this recipe in particular they would just be awesome possum.  You'd get the crispy mint from the candy canes, the creamy custard ice cream base and then BOOM!  A crunchy chocolatey bite in every spoonful.  It was madness I tell you!  Madness!

Apple Crumble Bars w/ Vanilla Bean Bourbon Ice Cream & Caramel Sauce

That title is just about long isn't it?  Certainly is a mouthful in any event!  *whew*  This dessert was featured at my Thanksgiving table this past week and I'm quite sure it will be hitting the Christmas table as well if my husband has any say about it.  I wanted something completely different from pumpkin pie yet fun, funky and still "autumn" themed.  I already had planned the apple bars with the caramel sauce from last week I posted with the cheesecake.  Remember that?  But what could take that over the top and make it holiday table worthy?  Ala mode!  Yeah, no.  Boring.  But sitting there flipping through my Bon Appetit was a recipe for Bourbon Ice Cream with Apple Fritters.  The light bulb went off!  If its good paired with apple fritters, why not apple bars?  So Thanksgiving Day, I have to admit, I rushed through dinner just in complete anticipation of this dessert combo.  My husband was literally sitting there going "ice ceam, ice ceam" like a little kid as I put the whole thing together.  He was a wee excited.

When you first think bourbon ice cream, you really can't marry the two together in your head.  It just sounds "off".  But if you've ever had hard sauce (whiskey sauce) over bread pudding or pies, take that flavor and freeze it.  Its essentially the same flavor but cooked into a thick, eggy custard and chilled before freezing.  And let me tell you, it was ~ MARVELOUS ~ to the n'th degree.  It added such a depth of flavor and sophistication to what would be a boring old vanilla bean ice cream.  It was pure enjoyment in every bite.  It really did send the layered flavors of this dessert to a whole new level.  I'm VERY happy with the gamble I took this Thanksgiving having never even trial run made this or tasted it before.  Happy bellies all around though!

In case you didn't see the caramel sauce recipe, find it here on my blog or visit the lovely Sally over at My Homemade Life who created it.  Below you'll find the next two components to this devilish dessert!  The only thing I've done differently from the Bon Appetit version of this ice cream, is that I added the seeds from one vanilla bean to boost the vanilla flavor and give it some visual appeal.  (I love the black specks as contrast on the creamy white though you can't see it well in my picture - its there, trust me!)  And the only thing I've changed to the apple crumble bars is I've doubled the apple filling to equal the dough to apple ratio and added some nutmeg to bump up flavor.  All together, these made one heck of a dessert combo! 

Bourbon Ice Cream

as featured in Bon Appetit, tweaked by me

2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 vanilla bean, split and scraped for the seeds/pulp
1 tablespoon vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat. 

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon, vanilla extract and vanilla seeds stirring well to distribute seeds throughout. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD Custard can be made 1 day ahead. Cover and keep refrigerated. 

Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.

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Apple Crumble Bars

adapted from Very Culinary on Tasty Kitchen

3 cups All-purpose Flour
¾ cups Packed Brown Sugar
¼ cups Granulated Sugar

3 teaspoons Cinnamon

1 teaspoon Nutmeg
¼ teaspoons Of Salt
1 cup (2 Sticks) Cold Unsalted Butter, Cut Into Small Pieces
1 Egg, beaten lightly

Apple Filling:

1 cup Granulated Sugar

4 teaspoons Cornstarch

8 Medium-sized Apples Peeled, Cored, And Grated  (I used Honey Crisp but choose what you like)

2 tablespoons lemon juice

Preheat the oven to 375F. Grease or spray a 9 x 13 pan; set aside.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Work in the butter and egg with a pastry blender, two forks or a food processor until pea-sized clumps form and all the flour is incorporated.  (If you need a bit more butter, add a small pat at a time.)  Press half of mixture evenly into the prepared pan.

For the apple mixture, in another bowl, stir together the granulated sugar and cornstarch and set aside. Grate your apples into another bowl.  Sprinkle with the lemon juice and stir to coat.  Using your hands, squeeze hard and "wring out" the excess juice from the apples.  Add the squeezed apples to the sugar and cornstarch mixture and stir well to combine.   Sprinkle the apple mixture evenly over the crust. Crumble the remaining half of the the dough over the top of the apples.

Bake for about 30 minutes or until the top is slightly golden. Cool completely before cutting into squares.

Sinful Saturday Desserts - Day 6 Thanksgiving Spectacular

Its Day 6 of our Thanksgiving Spectacular and today I'm presenting you "Sinful Saturday" because this combo of cheesecake and homemade caramel sauce should just be outlawed.  Since I'm not a pumpkin pie fan, I'm using the caramel sauce next week on my Apple Crumble Bars & Bourbon Ice Cream dessert for Thanksgiving.  (more on that next week)  And this cheesecake?  Get outta town.  I'd been so hungry for a good cheesecake since leaving New York - this was the cure for what ailed me. 


First up is the I've Been Called Evil Caramel Sauce from a super sweet, lovely lady named Sally!  To date, I'd never seen a caramel sauce using honey.  That caught my eye right off if the gorgeous lovely drippy, gooey picture didn't draw me in enough.  I had been always leery to make my own caramel sauce because it seemed so difficult with 500 steps and warning about the whole process.  Was much easier to buy a jar of sauce than make my own...BUT Sally's post changed my opinion and I just had to try.  Nothing could have been easier.  4 ingredients.  Less than 10 minutes.  You HAVE to try it.  Words fail the delicious sweetness that awaits you!  (and stop by her site for more easy to do yummies!)

Sally's drool worthy picture!

I've Been Called Evil Caramel Sauce
by Sally Darling


1 stick butter
1/2 c. mild honey
3/4 c. brown sugar
1 can sweetened condensed milk


Mix together  honey and butter and sugar in saucepan. Turn on med. high heat while stirring constantly.  Bring the mixture to rolling bubbling boil for 2 minutes while continuing to stir constantly.


Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Store in airtight containers in the fridge. To warm up, use microwave on a low setting.




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There is nothing more soothing to me than a good piece of cheesecake.  NY cheesecake, that is.  There is something about the baked texture that lures me in.  You can't get that tang or the soft crumbly feel from a refrigerator cheesecake.  NY cheesecake is just divine...the darker brown top, the way it puffs up when it cooks, then falls....the tell tale crack!....the sweet cookie/cracker crust.  Its just heavenly.  Laurie from SimplyScratch.com posted this recipe and I can tell you, I will never use another recipe EVER.  Please do yourself a favor and try this recipe.  (and top it with the caramel sauce...omg.... *drool*)

Cheesecake + caramel = good!

New York Style Cheesecake
by Laurie@SimplyScratch.com


FOR THE CRUST:
8 whole Graham Crackers
3 Tablespoons Unsalted Butter, melted


FOR THE FILLING:
4 packages (8 Oz. Package) Cream Cheese
1-½ cup Granulated Sugar
¾ cups Whole Milk
4 whole Eggs
1 cup Sour Cream
1 Tablespoon Real Vanilla Extract
¼ cups All-purpose Flour


Preheat oven to 350 degrees and grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs (I used my food processor to make the crumbs) with melted butter and press onto the bottom of the pan using the bottom of a glass or measuring cup.

Look at that texture!!

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in the preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours. Chill in the refrigerator until serving.


 (if you open the oven door to look at it, it WILL be puffed up above the rim, but rest assured, it will deflate in the cool down period to normal size!)

Coming tomorrow on our final day....a holiday drink worth sharing!

Cake Batter Ice Cream with Nerds Candy!

Unbelievably, I had not ONE trick or treater this Halloween.  Not one.  And I live in a big city!  I was so sure I'd have tons of tricksters, I bought a whopping amount of candy and now I'm left with three HUGE bowls that are overflowing.  I know I can make the old stand-by's of M&M cookies, or Snickers brownies of course, but what about the odd ball candies like Laffy Taffy and Sweet Tarts?  One of those candies I have staring at me in epic amounts, is Nerds.  If you don't know, Nerds are hard, crunchy candies in weird shapes.  They can be sweet or sour, depending on what flavor you get.  In my assorted bag of candies, I ended up orange and fruit punch flavored Nerds.  I don't know what made me do it, but I thought they'd be good in ice cream. 

I put them in a homemade Cake Batter flavored ice cream and boy, is it GOOD!  And so simple too with only 3 ingredients!  Cake mix, Cool Whip and cream.  Well, and Nerds candy.  The ice cream itself is so creamy, thick and rich.  Some ice creams I've made in my ice cream maker have been kinda "icy" (for lack of a better term), almost like a sherbet but this recipe was textured like the commercial churned ice creams you can buy.  The cake batter addition makes it taste similar to the Birthday Cake flavors you see at the mix-it-up ice cream shops. So fun to bite into those Nerds and not only get a little crunch but also a zinger pop of flavor!  Delicious on all accounts!

Cake Batter Ice Cream with Nerd Candy

1 cup of cake mix (I used a plain vanilla)
1 cup of thawed Cool Whip
2 cups of heavy whipping cream
1/3 cup of Nerd Candy

Mix the cake mix, Cool Whip and cream in a bowl and whisk till smooth.  Chill for at least an hour in the fridge.  Follow your ice cream maker's instructions and churn your ice cream mix for 15 minutes till thick.  Add in the Nerd candy the last 2 minutes of churning.  Place into a covered container and freeze 4 hours+.

Makes 1 pint approximately.

(don't toss out your leftover cake mix...put it in a bag and save it for next time!)

PS:  Tomorrow will post the spicy pumpkin muffins results for Military Test Kitchen. Soo good!

National Chocolate Day

Today is in fact, National Chocolate Day...which is, PRETTY big news in my household.  I was so excited I Googled it, curious as to its origins and then I saw that there is about 3 other National Chocolate days according to this list of "odd holidays".   Which is fairly cool with me since my contribution to celebrate National Chocolate Day flopped and turned into hockey pucks I think I need to send to my friend in Canada to toss around on the ice with his hockey team mates.

I had intended to make Chewy Chocolate Chunk cookies that my husband's ex-coworker had shared with me about two years ago.  I was so excited she shared her recipe with me since her cookies could be the absolute cure for PMS symptoms because they're so loaded with chocolatey goodness.  That being said, I should add that I am so completely fond of Crisco Butter Flavored shortening for my cookies.  Her recipe said butter and apparently I should have followed her recipe exact because mine turned out into hard, crispy buttons of chocolate as where hers spread into palm sized, perfectly thin and chewy cookies riddled with molten chunks of gooey chocolate.  Hers were delightful...mine were better donated to the NHL for practice pucks.

Moving on then...Good thing I had a spare recipe to share on deck, eh?!  Sitting on my buffet was the most perfect pan of chewy chocolate chip cookie bars.  Thick, chewy in the middle, crispy & flakey on top...perfectly dimpled with chocolate chips and toffee chips....H E A V EN in a pan.  They come together lickey split quick and one bowl for cleanup.  Too easy!  Did I mention I like Crisco butter flavored sticks?  Yeah, because this recipe came from the Crisco site and I just added in some toffee chips because...well...who doesn't need some toffee chips?  LMAO  So whether your National Chocolate Day is today or another celebrated day...I hope you enjoy these cookie bars.  I know we're plowing through them like there is no tomorrow.  Enjoy ya'll!

Chewy Chocolate Chip Cookie Squares
from Crisco.com

• Crisco® Original No-Stick Cooking Spray
• 2 1/4 cups firmly packed light brown sugar
• 1/2 cup Crisco® Butter Shortening, melted
• OR 1/2 stick Crisco® Butter Shortening Sticks, melted
• 2 cups Pillsbury BEST® Self Rising Flour
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 3/4 cup chopped pecans

HEAT oven to 325ºF. Spray a 13 x 9 x 2-inch pan with no-stick cooking spray.  Set aside.

COMBINE brown sugar and shortening in large bowl; beat at low speed until well blended.  ADD flour; add eggs and vanilla. Beat until blended. Stir in chocolate chips and pecans by hand. Press into prepared pan.  (wetting your fingers helps with this)

BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 1 1/2 x 1 1/2-inch squares.

Rice Krispie Treats All Grown Up & New Pans!

The other day I was casually browsing through my Kohl's flyer when something caught my eye.  Kohl's has always featured Food Network cookware and bakeware but these were new products exclusive to Kohl's and man, did I ever want some.  These pans were gorgeous looking with their galvanized looking exterior, all rippled and such.  They reminded me of something you'd find in an old farmhouse somewhere.  I just loved them so off to Kohl's we went.  I was so shocked when I got there.  Not only were these commercial grade but my Lord, were they HEAVY!  I had to have some.  I was somewhat reluctant to purchase them because I'm somewhat of a mizer when it comes to buying new things.  I had plenty of cookie sheets at home!  But then my husband reminded me of my list of "Things I Want to Buy and/or Replace".  New bakeware was right on the top of that list.  I had that whole saying of "if you buy something cheaply, it will perform cheaply" running through my head as I stood there.  All my cookie sheets were super banged up, dark, stained and awfully sad looking.  But $29.99 for a cookie sheet, I bawked?!  He stared at me and went "Buy it."  So I did...and a loaf pan and a 9x13 pan which has a batch of the most wonderful Brown Butter & Sea Salt Rice Krispie Treats in them at the moment.  (recipe follows)  These are performing so wonderfully.  I'm glad now I listened to my husband and purchased them.  So if you're in the market for wonderful, sturdy, durable and nostalgic looking bakeware - get thee to a Kohl's.  These aren't even featured on their website yet! YAY!  Means nobody will be buying them out quick...so get on over there!

As you can see, in my cake pan there is a batch of rice krispie treats.  But don't be fooled.  These are not your everyday, after school snack rice krispie treat.  Oooh no.  No, no.  What lies inside is a delicious concoction of nutty browned butter and zippy sea salt.  My friend Siggy Spice passed on this recipe to me and I thanked her endlessly as I licked my spoons clean.  My, oh my!  Sweet meets salty meets velvety undertones of brown butter all lusciously packed in to a crispy, crunchy bar.  They are without a doubt the "adult" version of Rice Krispie Treats.  You won't WANT to share them with your kids.  Or your husband...or anyone else.  I might stash these in my closet all for myself.  (its a tempting, tempting thought)

In any event, make Siggy's sinful treat and be nice to yourself and buy some new pans!

Brown Butter & Sea Salt Rice Krispie Treats

• 1 stick butter
• 1 bag marshmallows (10.5 oz)
• 1 tsp vanilla
• 1/4 tsp sea salt
• 6 slightly over flowing cups rice krispy cereal

Spray a 9x13 baking dish with non-stick spray, set aside.

In a large bowl, gently toss together sea salt and rice krispy cereal. Set aside.

To brown butter, heat in a pot over medium-low heat. Continue stirring after butter is melted. It will eventually begin to foam, then turn a brown color and smell nutty. Stay with the butter and stir occasionally so it does not burn. The time it takes from browned butter to turn burned butter is under a minute, so watch it carefully. When butter has browned, remove from heat and add marshmallows. Stir quickly so that marshmallows melt into the butter. If need be, you can replace over low heat to assist the melting. Once smooth and thoroughly combined, add vanilla, and stir to incorporate.

Pour butter/marshmallow mixture over top of sea salt/rice krispy mixture. Working quickly, stir to coat and combine evenly. Press mixture into baking dish and let sit at room temperature for 30 minutes before cutting into squares.

Chocolate Cakey Waffles ~

"You want regular or chocolate waffles?"  Jon's eyes gleamed with glee and he stared at me blankly, as if staring right through me, thinking dreamily about a mini-stack of chocolate cake waffles on his plate drenched in sweet butter and maple syrup.  His lip quivered a bit as the word "chocolate!" came out.  I shouldn't have even given him a choice because like a woman cracked out on a PMS binge, he will choose chocolate undoubtedly every single time. So we set about this morning making chocolate waffles and thought I'd share.

I would love to claim fame to these and say I came up with this culinary choco-treat but alas, I believe it's Alton Brown's.  I've had it so long and tweaked and played with it so many times, I can't really remember it's origins.  It started out as a Christmas brunch dessert item one year, served with vanilla ice cream and a fruit compote topping but its really just as great slathered with peanut butter and jam for breakfast.  Butter and syrup work too!

Chocolate chips, butter and syrup!  Hello!

These waffles have never been "super crispy" but are rather more cake consistency on the inside as you can see if you blow up the picture.  The edges do crisp up nice though and are a great contrast to the cakey interior.  The chocolate chips in the batter just give you a nice melty pop of gooey factor too.  They are a real treat on a lazy weekend.  I certainly can't imagine giving my kids this on a regular basis or they'd be bouncing off the walls!  But on occasion, this is a nice change up from the norm. 

Dress them up for dessert or just plain old butter and syrup - either way, they are out of this world good.

Chocolate Cake Waffles

1½ c all purpose flour
3 tbsp sugar
½ c cocoa powder
1 tsp baking powder
1/4 tsp cinnamon (optional, but delicious)
1 tsp salt
1 tsp baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and cooled
1 tsp vanilla extract
16 ounces buttermilk, room temperature
¾ c chocolate chips (mini's are best but I used regular in the picture)
vegetable spray, for waffle iron

Preheat waffle iron.  (I do mine on max setting, if yours is adjustable like mine.)

In medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, cinnamon (if using), salt and baking soda. In another bowl, beat together the eggs, melted butter and vanilla then add the buttermilk. Add the wet ingredients to the dry.  Stir in chocolate chips until combined. Allow to rest for 5 minutes.

Ladle a heaping 1/3 cup of  the batter into the center of the iron and cook till crispy on both sides. Serve immediately or keep warm in a 200 degree oven until ready to serve.

Makes around 8-10 waffles depending on your iron size.

Note - if halving this recipe, use 1 whole egg and the whites only of another.



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Nom Nom - It's Labor Day!

This Labor Day, being in a new house, in a new state, I decided to try something, well, new to our plates as well.  At most holidays, we make a Coca-Cola Ham, deviled eggs, cheesy hash brown casserole and a cake.  This year I wanted to mix it up a bit.  And it's so dang hot still in the south, I wanted a break from being over an oven all day long.  (people keep trying to re-assure us that its actually 'cool' down here right now but I'm not biting)

Pineapple Whip drink

Today's menu started with a refreshing pineapple whip drink.  Its so easy to make, you'll wonder why you never thought of one on your own beforehand.  I'm so addicted to the Blue Bell ice cream that's found down south here anyways so it was just perfect for this drink.  Pineapple juice, ice cream and frozen pineapple.  Zip in your blender and boom!  Its just that easy.  Of course, it was supposed to have a garnish but um...I eated it.  Creamy, frothy and cooling - it was the perfect drink for my meal.  I think next time though instead of pineapple juice, I will add a different layer of flavor and use orange juice or maybe go half and half pineapple and orange.  In any case, its delicious and so easy to do.  I think these would make great frozen popcicles too!  Or maybe add a splash of rum for an adult treat.  Lots of possibilities! 

New-Dorf salad and Marilyn Monroe sammies

Next on my plate was a New-Dorf Salad from my wonderful friend Siggy Spice.  Crunchy, cool, crisp and sweet - this was definately a hit with my husband who went back for seconds then thirds.  Celery, grapes, Craisins, apple and vanilla yogurt.  (its supposed to have a crunchy almond topping but I'm allergic so I left them out)   You could use regular raisins but I went the route Siggy did and used pomegranate flavored Craisins.  It just added another layer of goodness in the flavor rainbow there.  I loved it.  I think next time I might grate a little lemon zest over top or some mint just to add another bit of zing to it.  Not that it isn't outstandingly fabulous on its own..I'm just a food tweaker. <3 me some Siggy Spice.

Next was the most glorious sammie named Marilyn Monroes.  I have no idea why they're called that but man, they sure were the star of our plates.  I used thick sliced EverRoast chicken from the deli, pepperoni's and mozzerella cheese.  The thing that puts this over the top though is a secret ingredient you'd never imagine.  GARLIC POWDER!  You butter your bread slices then sprinkle them with garlic powder and let me tell you what, you'll wonder why you're not doing this to every grilled sammie you make.  This sammie was like pizza meets garlic bread, meets chicken.  Then to top it all off, you dip it in pizza sauce.  *shebang!*  It was gooey, cheesy, garlicky goodness all between two pieces of sourdough bread.  Its so good, we're having it for dinner too.  LOL

Fudgy Brownie Cookies

And finally, dessert was about as pain-free as you can get. Brownie cookies using a box mix.  Once all put together, this mix needed to set for two hours to chill so I made this first while I made lunch and watched a movie.  Then we baked these little bites of chocolatey goodness.  So yum!  Well, you can see for yourself!  Slightly crisp on the outside, soft, chewy like a brownie on the inside and the chocolate chunks just put it WAAAAY over the top.  Too, too good and don't forget the BIG glass of milk with this.  So rich and decadent, you can't have just one.  Well, maybe one PLATE!  lol

Well that was my holiday menu - easy to do, let me enjoy my day and veg on my couch watching television with Jon.  I wasn't slaving in my kitchen over a hot stove...well, save for the cookies!  But they were worth it to sink my teeth into some warm brownie cookies!  All of these recipes can be found at Tasty Kitchen by clicking on the the links above.  

Brandie's pic from Tasty Kitchen

Ooh and let me clue you into the WORLD'S BEST PORK CHOPS evvvvvvvvvver!  I found them over at Tasty Kitchen too from a lovely woman named Brandie.  I am oh so serious when I say this.  The best ever.  Period.  You may *think* your grandma made the best.  No.  Wrong.  These are.  As in, I will never attempt to make another pork chop fried, baked or otherwise.  Life changing.  (and make her chicken philly too - its equally as amazing and I was awe-struck to realize two of my favorite recipes came from the same person)  Make these.  Do not pass go.  Do not question.  Just make and enjoy.  I served mine over egg noodles and they were *DIVINE*. 


Pork Chops and Gravy - by Brandie (thecountrycook)

• 4 whole Bone-in Pork Chops
• 1 envelope Onion Soup Mix (1 Oz. Packet)
• 1-½ cup Chicken Broth
• 1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium)
• 1 envelope Dry Pork Gravy Mix (1 Oz. Packet)

Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours.

Serve with mashed potatoes to take advantage of all the yummy gravy.

Cook’s Note: You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.

Anyways...I hope you had a great Labor Day.  Mine was uber nice sitting with my slew of moving boxes still trying to unpack.  I have no room.  I need a bigger kitchen.  Until next time!

Ooey Gooey Chocolate Cake ala Siggy Spice

Its 900 degrees outside but when you want chocolate cake, you want chocolate cake!  I had asked Siggy Spice awhile ago if she could give me a recipe for the most ooeiest, gooiest, chocolatey cake she had.  Mine was not sufficing and I wanted something new.  So Sig sent me this recipe and its been waiting in my in-box forever since its been so dang hot.  Today I came across it and my belly went "ME WANT THAT!"  So it drug me down to the kitchen and forced me to make a homemade chocolate cake complete with homemade icing in 900 degrees of hellish heat and humidity.  Thankfully, this cake is a *snap* to throw together and it wasn't long before I was lounging back in my air conditioned bedroom (aka the isolation chamber) just waiting for the timer to go off.  I have to say, having made this and tasted it - even if it took 2 hours to make this cake vs. a box mix, I would make this cake.  Its just that dang good.

Oh, and if you've never seen a grown man prance around the kitchen begging to lick a spoon, try making this cake.  My husband came in when I was making the icing and begged for the spoon.  So I handed it to him and he promptly stuck it in his mouth and went "Dang that's hot!"  Um, yah!  It was in near boiling chocolate if you hadn't noticed.  And he hadn't b/c he was too busy like I said prancing around the kitchen chanting "cake, cake, cake".  Seriously.  Prancing.

This cake is sooo moist and soft and just mmm mmm good I can't even describe it.  It made me nervous seeing this super thin hot chocolate consistency batter go into the oven but within 10 minutes, it was already baking up and solidifying like a normal cake would.  When it came out, think "chocolate sponge cake" b/c that's how springy and moist this was.  And then there is the icing.  The glorious fudgey pour over top because it's just that easy frosting.  YUM!  Better than box.  Better than bakery from the store.  Just make the cake!  :)

click to enlarge

Siggy Spice's Ooey Gooey Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa Powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin and look like hot chocolate - don't be scared). Pour batter into prepared 9"x13" pan.

Bake 33-38 minutes or until wooden pick inserted in center comes out clean.  Cool completely before frosting.

Gooey, Sticky, Fudgy Chocolate Frosting

1 (14 oz) can sweetened condensed milk
6 TBSP powdered cocoa
2 TBSP oil (canola or vegetable) or shortening
2 TBSP butter
1/4 cup powdered sugar
pinch of salt
1/2 tsp vanilla

Over medium heat, combine all ingredients EXCEPT vanilla, constantly stirring for about 7 minutes. Don't let the bottom scorch. Remove from heat and stir in vanilla. Let sit for about 5 minutes before pouring over cake.  Allow to cool completely before serving.

Cupcakey Cuteness

I hear on great authority that faeries love sparkley things and oddly, sprinkles.  Lots of sprinkles, I'm told in fact.  And they adore cake.  But they love, love, love cake with sprinkles.  If you don't give them cake with sprinkles, they get naughty and do bad things to your garden...like blow all the petals off your flowers and dig up your seeds and plant them in your neighbors garden.  I hear rumors of them feeding your carrots to the rabbits at night when nobody is looking too.  So do yourself a favor, give them sprinkles...and cake.  And throw some glitter around your trees on a full moon to appease the wee buggers!

My week has been plain crap-o and I needed a bit of magic to pull myself out of this funk I've been in.   I sit staring at a batch of the cutest cupcakes around called "Fairy Cakes".  Originally I was told that this recipe was made to celebrate nature and all the magic that happens in it.  To appease the imps, faeries and other magically mischevious beings, these little cakes were left as offerings around trees and bushes and known hidey-holes.  I don't know how true that is, but I like to think there is a little magic still left in the world - would be sad and dull if there wasn't!  Maybe its just the kid in me, who knows?!  This recipe was given to me a few years ago by a member of a group I belonged to when we designed a cookbook to be printed and sold to help our leader off-set some expenses.  It was a great project where I got to completely edit, design, proof and the whole shebang.  It was a labor of love...since then I have made these cupcakes at least once a month, sometimes more!

These cupcakes aren't overly sweet, they're very mild actually and best yet...ONE bowl.  Love that.  And they always turn out dense and well, cakey.  lol  You can add a bit of coloring to them to match your sprinkles.  Pink is always adorable and at Easter time, I dye them in pastels.  These are just terrific little gems.  Make them mini-sized if you want - just as yummy!  I promise you, you will love these cute little vanilla treats.  They are one of my kids favorites.  Make some magic for your family!  Enjoy!

Fairy Cakes

 ½ c melted butter
7 tbsp sugar
2 large eggs
¾ c self rising flour
2 tsp vanilla, divided
3 tbsp milk
1 can of buttercream icing
sprinkles!

Preheat oven to 400 degrees and line a 12 cup muffin pan with pretty paper cups.

Mix together butter and sugar till light. Add 1 tsp vanilla and mix in eggs, one at a time. Beat well. Add flour and finish with the milk.  Make sure you scrape EVERY bit of this batter out. There is JUST enough for 12 cupcakes I promise.

Bake for 15-20 minutes or until they are golden brown on top and spring back when you touch the top. Cool completely before frosting and decorating.  Add 1 tsp of vanilla to the buttercream icing and stir well to combine. This gives it a really nice homemade taste and not so much like the can.  (or you can make your own but that wasn't happening today.)  Add sprinkles and enjoy!

Coming next week:  mascarpone garlic cheese bread (your thighs will hate you), chocolate waffles with berry topping & a retro cafe favorite - chicken croquettes!  Yum!

Bob Marley and Cake For Breakfast...

This morning, I am haunted by Bob Marley's wisdom.  "The truth is, everyone is going to hurt you.  You just have to find the ones worth suffering for."  Thank you Bob.  Where were you years ago in my life to pass on that sage knowledge?  I would have just stayed home, had cake and went on with my merry life but no - I had to go and make a friend who would stomp on me instead.  Thanks Bob.  Having a particularly hard day already this morning and so what better to cheer me up than making a whopper chocolate cake at 3:30 am?  Perfectly normal given the circumstances I'm in.

I'm all about the Secret's philosophy of "what you send out, you receive".  Ever heard of that theory?  Law of Attraction?  So in light of my whole horrific ordeal last night, and this past week really, I think today is about sending out some good in hopes that maybe I can somehow turn this funk I'm in around.  I could use a moment of niceness to wash over me and renew my faith in mankind.  (and when I say 'man', I mean the one who stomped on me in particular)  What better than cake as a prayer to the Universe to send you something nice in return?  lol

My neighbors have just moved in and today I'm preparing them a home cooked meal.  I've seen too many pizza boxes going through that door this past week.  Tonight, I am making them a spicy, tangy brisket, glazed ginger carrots, a super cheesy potato casserole, yeast rolls and this cake I'm going to share with you all below.  I was going to make my friend Siggy's chocolate cake recipe but I had all this stuff in my pantry and the commissary isn't open at 3:30 am anyways.  :P

This cake is now infamous at my husband's work.  The Army lab team happily gobbled it up and I got swamped with requests on how to make it.  I always  remember it by heart from helping my mom make it so many times.  Come to find out, this is that same sour cream cake that's been floating around for years.  Anyways, in case you DON'T have the recipe, you do now.  It really is the most chocolatey, fudgey, moist even days later, need a gallon of milk with it cake you will ever get.  You can use icing if you dare but I'm afraid of the sugar buzz off that one - and it really doesn't need it.  A light dusting of powdered sugar is perfect!

Psst - see my antiquey Army Medical Corps platter?  Part of our new collection.  So cool and a steal!  Gotta love Etsy.

click to enlarge

Hang It On The Wall Cake

1 box of the most chocolatey, fudgey cake mix you can find
1 small box of the most chocolately, fudgey instant pudding mix you can find
4 eggs
1/2 cup vegetable oil
1/2 cup warm water
1 cup of sour cream
6 ounces of dark chocolate chips (or semi-sweet if you prefer)
1 tbsp flour

Preheat your oven to 350. Spray your Bundt cake pan with cooking spray or grease/flour.  Set aside.

Mix all the ingredients (except the eggs, flour and chocolate chips) together till moistened.  Add eggs one at a time to the batter, ensuring they get mixed in well before adding the next.  Toss your chocolate chips in a bowl with the flour, coating them all.  Fish them out and fold by hand into the batter.  Pour into pans and cook for approximately 45 minutes or until a skewer inserted into middle comes out clean.  (this may take a few minutes extra, just watch to avoid burning the top)

Too Hot to Cook! No Bake Time!

It has been a long time, right?!  Wow.  Didn't realize how long its been since I posted.  I have eaten, mind you.  Just didn't blog about it!  :P   Anywhooo, here in NY we've experienced a wicked week of heat.  So so hot the air conditioner doesn't even seem to be taking the edge off.  Add that to my horrible PMS and my craving for chocolate and it's just a killer combo.  I had asked my friend SiggySpice from Tasty Kitchen if she had a recipe for the most chocolatey-gooiest chocolate cake she'd ever seen.  She delighted me with a recipe I'm going to make once the heat backs off a bit but until then - what's a violent PMS'ing girl to do?  NO BAKES!

So I searched Tasty Kitchen and found this recipe from Karly Campbell.  No Bake Chocolate Peanut Butter Oatmeal Bars.  I'll let you wipe your chin off now.  Go ahead.  I'll wait.  Yeah.  They were the AWESOME.  I have a natural fondness for no bake chocolate cookies anyways.  My dad used to make them for us from his mom's recipe like every other week when we were kids.  Yeah, dad, not mom.  "Fryer of bologna sammies at 2 am and peanut butter bread slices with spaghetti Dad" made the best no bake cookies anywhere.  He even made the non-chocolate peanut butter butterscotch version and they were killer.  I remember sheets upon sheets of wax paper around the counters with blobs of oatmealy goodness on them.  LOL  Anyways, Karly's recipe took me *right* back to being next to dad helping him drop spoonfulls of molten oatmeal to cool.  These are so, so easy to make.  And the peanut butter chocolate center?  Don't get me started on that.  I could go on for hours!  Try them yourself on a hot day!

<--- Photo by Karly, taken from Tasty Kitchen.  Go check it!  Do eet! 




COMING SOON - my wicked easy, 3 item only alfredo recipe.  Tired of seeing all these "healthy" versions.  That's not original.  That's not how it's supposed to be.  Don't fear the butter!  Use it!

Springtime Cake!

This is my very cherished lemon sparkle cake.  This cake recipe never fails, never lets me down and is so easily adaptable, it will soon become your spring/summer dessert favorite. 

I decide this weekend that for the two new permanent party soliders that just got stationed here at West Point in the lab that I would make them a good, homecooked meal.  They are both single and young and have no family nearby.  So to treat them, I made bbq shredded pork sammies, a super cheesy hashbrown casserole and this cake.  I hope they (and you!) enjoy the cake. 

Let me say too...that you can use the strawberry or orange flavored cake mixes too if you choose.  Just switch out the pudding flavors as well to match.  And leave the zest in or out but I think it's pretty to see flecks of color. 

Lemme know how you all enjoy it!

Lemon Sparkle Cake

•1 box Lemon Flavored Cake Mix
•1 box Lemon Instant Pudding (small Box)
•¾ cups Canola Or Vegetable Oil
•4 whole Large Eggs
•1 cup Sprite, 7 Up Or Any Lemon-lime Flavored Soda
•½ teaspoons Orange Extract
•1 whole Lemon Or 2 Limes Zest (optional)

Preheat oven to 325. Spray a 10 inch bundt cake pan with non-stick cooking spray – set aside. Feel free to flour your pan if needed but I usually don’t.

In a large bowl, combine cake mix and pudding mix then stir in oil. Beat in eggs, one at a time. Stir in soda. Add orange extract and zest, if using and mix well.

Pour into prepared cake pan and bake for 40-45 minutes or until toothpick comes out clean when inserted into middle. I start checking about 30 minutes to be sure.

Allow to cool before frosting or glazing. I use lemon juice and confectioner’s sugar to glaze mine but feel free to use milk in place of juice.