mardi 13 février 2018

best Caramel Apple Dip

8 oz pkgs Cream Cheese, softened
⅔ Cup Powdered Sugar
1 tsp Vanilla Extract
1 16 oz Tub soft Caramel Dip for apples
1 8 oz Package Heath Bits o' Brickle Toffee Bits
6 Granny Smith apples, sliced

How to make it :

In a mixer, combine softened cream cheese, powder sugar and vanilla extract.
Beat until light and fluffy. Approx: 2 minutes.
Spread onto large serving platter.
Top cream cheese mixture with soft caramel dip
Arrange apple slices around cream cheese mixture/caramel.
Sprinkle toffee bits over top, completely covering caramel and cream cheese.
If you'd prefer to make this in a bowl for easier transporting, simply layer all ingredients in a bowl, starting with the cream cheese, then the caramel and topping it with the toffee bits. Serve apples and other fruit on the side.

mercredi 7 février 2018

Cooking Rib Eyes in the Oven

1 boneless rib eye steak, per person
Vegetable oil, to coat
Worcestershire Sauce (optional)
Kosher salt
Ground black pepper
Garlic powder
1 T butter

How to make it :

Place a grill/griddle pan in the oven
 and heat the oven to 500 degrees F.
Bring the steak to room temperature in a plastic bag.
I went ahead and added my seasoning,
oil and Worcestershire sauce to the bag
and let it sit until room temp.
I didn't get a picture of this step... it moved to quickly!
But this is the best way to clean the pan after searing...
just add some water to the hot pan and place it back on the stove.
Use a wooden spoon to loosen bits from the bottom.
While the oven reaches temperature, place a skillet on the stove over high heat. Coat the steak lightly with oil and Worcestershire (if desired) and sprinkle both sides with a generous pinch of salt. Grind on black pepper and sprinkle lightly with garlic powder.
When the skillet is very hot, place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the steak straight into the oven on the grill pan for 2 minutes.
Flip the steak, place a dab of butter on top,
and cook for another 2 minutes.
(This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the pan, cover loosely with foil
and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Serve with a nice tossed vegetable salad
and maybe a baked potato or steak fries.

mardi 6 février 2018

Crock Pot Strawberry Cream Cake

15.25 oz strawberry cake mix prepared
8 oz cream cheese
1 egg
1/4 c sugar
1 t vanilla extract
topping: 12 oz tub cool whip

How to make it :

Spray your crock pot with cooking spray
Prepare your cake mix per the instructions on the box
Mix together your cream cheese, egg, sugar and vanilla extract until smooth
Pour your prepared cake mix into your crock pot and distribute evenly
Take a spoon and drop spoonfuls of your cream cheese mixture all over your batter
Drag a knife through your cream cheese mixture and batter to create a cream cheese "swirl"
Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick test
Remove your lid and let the cake cool completely
Top with cool whip

Heavenly Chicken

4-6 boneless, skinless chicken breasts or chicken thighs
2 Tablespoons light olive oil
1 1/2 cups light sour cream or plain yogurt
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 cups crushed ritz crackers (1 sleeve) or seasoned breadcrumbs
2 Tablespoons melted butter

How to make it :

Preheat the oven to 350'F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.

In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder, and paprika. Add the chicken to this mixture and turn the chicken so that all sides are fully coated.

Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated.

Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.

Bake at 350'F for about 45 minutes or until the chicken reaches an internal temperature of 165'F.

mardi 26 décembre 2017

New York-Style Cheesecake

For the Crust:
2 cups graham crackers, pulsed into crumbs
1/3 cup sugar
1/4 teaspoon salt
7 tablespoons butter, melted
For the New York-Style Cheesecake:
3 (8 ounce) packages cream cheese, very soft
1 cup Full-Fat Sour Cream
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs + 2 egg yolks, at room temperature
3 tablespoons all-purpose flour
1/2 cup heavy cream
For the Fresh Strawberry Sauce:
1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
1 small lemon, zested

How to make it :

Preheat oven to 325 degrees (F).
For the Crust:
Lightly spray a 9" springform pan with non-stick spray; set aside.
In the body of a blender or food processor combine graham crackers, sugar, and salt; blend until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down firmly into the prepared 9-inch springform pan; set aside.
For the New York-Style Cheesecake Filling:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
Quickly stir in the cream, mixing just until it's incorporated in the batter.
Pour filling into prepared crust, and spread evenly.
Wrap the bottom of the pan in tin foil (I recommend doing a few diligent layers here; no one wants a wet crust).
Place the cheesecake pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
Place pan in the oven and cook cheesecake for 1 hour and 25 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 55 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream or fresh strawberry sauce and enjoy!
For the Fresh Strawberry Sauce:
Process 1 1/4 cups of strawberries, sugar and lemon zest in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving.

vendredi 8 décembre 2017


1.5 cup graham crackers, crushed
1 stick butter (1/2 cup), melted
1/2 cup sugar
Cream Cheese Layer ~
1 package (8 oz) cream cheese, softened
2 cups heavy cream
1/4 cup sugar
Pudding Layer ~
2.5 cups milk
2 small packages butterscotch instant pudding
Whipped Cream Layer ~
1 cup heavy cream
3 Tbls powdered sugar
Toppings (optional) ~
Butterscotch ice cream topping
Chocolate bar, shaved

How to make it : 

Graham Cracker Crust ~
Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
Cream Cheese Layer ~
Use a hand mixer to beat cream cheese and sugar until fluffy.
Add in 2 cups heavy cream and beat until stiff peaks form.
Layer over cooled graham cracker crust.
Pudding Layer ~
Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
Spread over cream cheese layer.
Whipped Cream Layer ~
Beat heavy cream and powdered sugar, until it forms soft peaks.
Spread over pudding layer.
Chill 4 hours in the refrigerator, or until set.
Toppings (optional) ~
Drizzle warmed butterscotch topping across the top.
Sprinkle with shaved chocolate pieces.

jeudi 30 novembre 2017

Depression-Era Chocolate Cake Recipe

3 cups flour (Either spelt or unbleached all-purpose or a combination of both)
2 cups organic cane sugar
1 tsp sea salt
6 Tbs cocoa powder
2 tsp aluminum-free baking soda
1/2 tsp ground ginger
12 Tbs (3/4 cup) coconut oil, melted and cooled
2 tsp pure vanilla extract
1 Tbs coffee (freshly brewed or leftover)
2 cups room temperature water
2 Tbs apple cider vinegar
* The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too.

How to make it :

Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
Add melted and cooled coconut oil, vanilla, and lukewarm water. Stir well to combine.
Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)
Note: Because this cake calls for apple cider vinegar and water, it would probably work well if you wanted to use the soaked-grain method and use whole wheat flour soaked in the acidic water. I haven’t tried this yet because I didn’t want to wait for the batter to soak overnight before baking my cake, but if I were to try this, I would mix the apple cider vinegar and water together and mix it with 2 1/2 cups of flour (I think the full 3 cups would make the batter a bit too thick for soaking.) Then, I would cover the bowl and let it soak for 12-24 hours, and then add the rest of the ingredients as directed above.

Rich Chocolate Icing

3 1/2 cups organic powdered cane sugar *
1 1/4 cup cocoa powder
1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
1 tsp pure vanilla extract
1/2 cup water
pinch sea salt (unless using salted butter)
* If you don’t want to use refined sugar, you could make your own homemade powdered sugar using a whole cane sugar. For times when I don’t want to go through the extra work of making my own, though, I just buy regular confectioner’s sugar. (Balance is key, and a little bit of white, refined sugar once in a while isn’t the end of the world. ) I make sure I get cane sugar, though, because if the bag just says “sugar” there’s a good chance that it’s made from genetically modified sugar beets rather than cane sugar. Buying organic is your best bet of finding non-GMO sugar.


Combine powdered sugar and cocoa powder in a large mixing bowl.
Add vanilla extract and butter, ghee, or coconut oil.
Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)
Enjoy your pure chocolate heaven