Saturday, December 31, 2011

Boozy Bourbon Chocolate Cupcakes Recipe


My First Bite For 2012! Today I've picked "Boozy Bourbon Chocolate Cupcakes" to bring in the New Year. This Betty Crocker recipe is made with bourbon whiskey and will be perfect for my first bite for 2012! I just love the marshmallow cream frosting and it even has vanilla flavored vodka in it. In fact it has coffee liquer in the filling too! Let me tell you it is fantastic! Happy New Year Everyone! A toast to 2012, bourbon & chocolate! Wishing you and yours a happy, healthy New Year packed full of mouth watering foods. - Clink Clink!

Boozy Bourbon Chocolate Cupcakes Recipe 
Originally uploaded by Betty Crocker Recipes
INGREDIENTS:

Cupcakes:
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling:
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting:
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish:
1/4 cup coffee liqueur

DIRECTIONS;

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Tuesday, December 27, 2011

Dog Bark Recipe

I was surfing the Internet for dog treat recipes and this is what I found by Betty crocker. I've made plenty of homemade dog biscuits over the years but I've never made dog bark before. We'll see how it turns out.

Dog Bark Recipe 
Originally uploaded by Betty Crocker Recipes
INGREDIENTS:

5 slices bacon
2 slices Cheddar cheese (3/4 oz each)
2 cups carob chips
1/2 cup crunchy peanut butter

DIRECTIONS:

1. Line cookie sheet with foil. Spray lightly with cooking spray.

2. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Coarsely chop bacon; set aside.

3. Using 1 1/4-inch small dog bone cookie cutter, cut 15 dog bone shapes out of cheese slices. Set aside.

4. In medium bowl, microwave carob chips uncovered on High 30 seconds; stir. Microwave 30 seconds longer. Stir in peanut butter.

5. Spread carob mixture on foil to 1/4-inch thickness, about a 9-inch square. Immediately sprinkle with bacon and cheese; press lightly into carob mixture. Chill until set, about 15 minutes in freezer, or 30 minutes in refrigerator.

6. Remove from foil; break into 18 pieces. Store in airtight container in refrigerator for 5 days.

Monday, December 26, 2011

Candy-Topped Graham Cracker Cookie Squares Recipe

How many of you know that December 26 is National Candy Cane Day? Well here's a new recipe from Betty Crocker that has crushed candy canes in it that you might want to remember.

Candy-Topped Graham Cracker Cookie Squares Recipe 
Originally uploaded by Betty Crocker Recipes
INGREDIENTS:

Graham Cracker Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies
1/4 cup Gold Medal® all-purpose flour or whole wheat flour
2 tablespoons honey
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon

Topping, if desired:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Chocolate Coating and Candy Topping, if desired:
1 cup semisweet chocolate chips (6 oz)
4 teaspoons shortening
1 cup white vanilla baking chips
Crushed peppermint candy canes, if desired
Betty Crocker® colored sugar or decors, if desired
Betty Crocker® holiday candy sprinkles, if desired

DIRECTIONS:

1. In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.

2. In small bowl, mix topping ingredients; set aside.

3. Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.

4. Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.

5. In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into one of the melted coatings. Decorate as desired. Place on waxed paper until set.

Thursday, December 22, 2011

Rocky Road Fudge Recipe


Rocky Road Fudge Recipe 
Originally uploaded by Betty Crocker Recipes
This Betty Crocker recipe couldn't be any easier. And talk about pretty..... looks very pretty on a platter and tastes very smooth and creamy. I made it with white chocolate and white frosting yesterday and it turned out great too.


Ingredients:
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 container Betty Crocker® Rich & Creamy chocolate frosting
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup miniature marshmallows
  • 1/2 cup chopped walnuts
Directions:

1. Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.

2. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.

3. Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.

4. Remove fudge from pan by lifting foil; remove foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

Mother's Old Faithful Fresh Apple Cake

For as long as I can remember Mother always made Fresh Apple Cakes from a stack of recipes she collected over the years. I'm not really sure why she collected so many of them because it seemed she always tweaked each recipe so much that it always ended up looking like and tasting like her old faithful apple cake. giggle~  (Recipe at bottom)

You would think that Apple Cake was a holiday dessert but not at Mother's house. She made them all throughout the year. This cake is the moistest cake you will ever put in your mouth. It all because of the oil that's in the recipe. Lots and lots of oil! A whole cup of it too! Wow! Oh and the icing.... well it's a simple brown sugar icing that's just brown sugar, milk and butter that's cooked.

Mother tossed this cake together without measuring. Sometimes she used a whole cup of oil and sometimes she used a cup 1/4. Sometimes she added a cup of pecans and sometimes she used a cup & 1/2. It always amazed me how she just pored it all from the bottle or bag and said..... that looks ah-bout-right. LOL! When she made this cake she always grated the apples instead of chopping or dicing. She said it tastes better if you do. In my photos I wanted the readers to be able to see the apples so I just chopped them. That was a mistake. Mother was right. It tastes better with grated apples to me. I even held back on the oil with this cake but I will never do that again either. ha ha ha!

I loved to eat this cake for breakfast: When ever Mother knew I was coming for a visit, there would always be a fresh apple cake waiting on me. As soon as I walked in the door I knew immediately she baked it. The smell of apples, nutmeg and cinnamon would slap me in the face. Mother had a habit of hiding the cake so she could surprise me with it for breakfast the next morning. This cake was ALWAYS better the second day. I would ask "did you bake an apple cake Mother?" Noooo she would say. I would bust out laughing and go searching through the house. She would always say "I didn't bake one this time." My Mother was never good at lying. ha ha! She just couldn't do it. I would keep looking until I found it because my nose told me different. I remember one year I found it hidden in the piano stool. HA HA HA! Anyway.... I could never wait until breakfast to cut into it. I would come walking back to the kitchen with it in my arms as I watched my Mother reaching into the drawer for a knife- grinning ear to ear. Yep a Mother knows when her daughter can't wait till morning. :)

Tuesday, December 20, 2011

Hanukkah foods

Celebration Food: There is a custom of eating foods fried or baked in oil (preferably olive oil) to commemorate the miracle of a small flask of oil keeping the flame in the Temple alight for eight days. Traditional foods include potato pancakes, known as latkes in Yiddish, especially among Ashkenazi families. Sephardi, Polish and Israeli families eat jam-filled doughnuts (Yiddish: פאנטשקעס pontshkes), bimuelos (fritters) and sufganiyot which are deep-fried in oil. Bakeries in Israel have popularized many new types of fillings for sufganiyot besides the traditional strawberry jelly filling, including chocolate cream, vanilla cream, caramel, cappucino and others. In recent years, downsized, "mini" sufganiyot containing half the calories of the regular, 400-to-600-calorie version have become popular. There is also a tradition of eating cheese products on Hanukkah recorded in rabbinic literature. This custom is seen as a commemoration of the involvement of Judith and women in the events of  Hanukkah .


http://en.wikipedia.org/wiki/Sufganiyah
A sufganiyah is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with powdered sugar. It is similar to the German Berliner, the Polish pączki, or the Russian ponchik. In Yiddish, sufganiyot are known as ponchkes. They are usually eaten warm.

Sufganiyot are widely consumed in Israel in the weeks leading up to and including the Hanukkah holiday.At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. While potato pancakes (latkes or levivot) are also eaten in Israel, sufganiyot are considered a more "Israeli" Hanukkah treat. dyingforchocolate.blog has a recipe.


Latke Recipe
Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.

Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish, hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.



A Buñuelo alternatively called bimuelo, birmuelo, bermuelo, burmuelo, bonuelo; Catalan: bunyol, IPA: [buˈɲɔɫ]) is a fried dough ball. It is a popular snack in Argentina, Colombia, Cuba, Mexico, Spain, Peru, the Philippines, Turkey, Greece, Morocco, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. It is also an "essential" dish in Mexican cuisine.
bunuelos recipe



Hanukkah gelt (Yiddish: חנוכה געלט, hanukkah gelt, literally "Hanukkah money", Hebrew: דמי חנוכה‎, dmei chanukah, literally "Hanukkah money") refers to money as well as chocolate coins given to Jewish children on the festival of Hanukkah. The word gelt means money in Yiddish. In addition to being given on Hanukkah, chocolate coins are a popular Christmas present as well.

Find The Cat In The Picture


Latkes Recipe

wikibooks.org
Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.
Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish, hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.

Ingredients

  • 4 large potatoes
  • 1 medium onion
  • 1 egg, beaten
  • 2 tablespoons Matzo meal, cornmeal, or flour
  • Salt to taste
  • 2 tablespoons vegetable oil
  • applesauce, sour cream, and/or sugar

Procedure

  1. Peel potatoes and onion and grate.
  2. Mix potato and onion with egg, meal, and salt.
  3. Heat oil in a 10" pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.
  4. Serve with applesauce, sour cream, and/or sugar as a topping.
Serves four.

Notes, tips, and variations

  • Variants include cheese latkes, zucchini latkes, and apple latkes.

The Dates Of Hanukkah


The dates of Hanukkah are determined by the Hebrew calendar. Hanukkah begins at the 25th day of Kislev and concludes on the 2nd or 3rd day of Tevet (Kislev can have 29 or 30 days). The Jewish day begins at sunset, whereas the Gregorian calendar begins the day at midnight. Hanukkah begins on sunset of the date listed.

  • December 20, 2011
  • December 8, 2012
  • November 27, 2013
  • December 16, 2014
  • December 6, 2015
  • December 24, 2016
  • December 12, 2017
  • December 2, 2018
  • December 22, 2019
  • December 10, 2020

Apricot-Sour Cream Tea Cookies

INGREDIENTS

Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup Fisher® Chef's Naturals® Pecan Halves
3/4 cup dried apricots
1/4 cup Smucker's® Apricot Preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sour cream
1/4 cup Pillsbury BEST® All Purpose Flour


Glaze
2 cups powdered sugar
1/3 cup milk

DIRECTIONS
1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray.
2. In food processor, place pecans, apricots, preserves, cinnamon and cloves. Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
3. In large bowl, mix pecan mixture and sour cream. Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended. Stir in flour until well blended.
4. Drop dough by 24 heaping tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
5. Place waxed paper under cooling racks. In medium bowl, stir powdered sugar and milk until smooth. Dip tops of cookies into glaze; place on racks and let stand 5 minutes. Dip cookies again; let stand 5 minutes longer or until glaze is set.

Sunday, December 18, 2011

Coconut-Filled Chocolate Delights


Coconut-Filled Chocolate Delights 
Originally uploaded by Pillsbury.com
Well they say December 18 is Bake Cookies Day. In honor of that I've decided to post this recipe by Pillsbury for Coconut-Filled Chocolate Delights in hopes that it will entice everyone to bake cookies.  I thought the chocolate and coconut would be a good match for Christmas week. I think you could drizzle a bit of red or green chocolate on top for some festive flair.

INGREDIENTS
3/4 cup Fisher® Roasted and Salted Almonds
1 1/2 cups coconut
1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3 cup Hershey’s® baking cocoa
1/3 cup Hershey's® milk chocolate baking chips

DIRECTIONS
1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

Saturday, December 17, 2011

Celebration Food: Vanillekipferl / Vanilla Kifli

Vanillekipferl are Austrian, German, Czech and Hungarian small, crescent shaped biscuits. They are usually made with ground almonds or hazelnuts. They are flavored with vanilla or artificial flavouring and have a heavy dusting of powdered and superfine sugar.


©dreamstime.com/cookies
Vanillekipferl originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations.

They are also widely baked in... Germany and are common in Hungary, Czech republic, Romania and Slovakia as a part of the typical Christmas baking. Since in Germany the Advent is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter time.

vaníliás kifli is a small soft cookie made from a dough of ground nuts, instead of flour. It is usually made with walnuts but almonds are more often used outside of Hungary. Once baked they are rolled in vanilla flavored confectioners' sugar before allowed to cool.
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Here's A Recipe for you found atdownunder.com:
Vaníliás Kifli – Hungarian Walnut Biscuit
Makes about 70
  • 250gr or 2 cups flour (works with less as well)
  • 200gr or 2/3 cup + 1/4 cup unsalted butter, soften (+ if you make it with almond meal)
  • 80gr or 2/3 cup icing sugar
  • 60gr or 1/3 cup ground walnut (100gr ground almond)
  • 5-6 drops vanilla essence (Good pinch of vanilla powder)
  • Icing sugar for dusting
In a bowl mix with your hand all the ingredients to form smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes.
Butter two baking trays -or line them with baking paper. Preheat oven to 180°C/356°F. Cut the dough in 4 equal parts and roll to shape it like a log of 2cm/1 inch diameter. Cut the log every 5cm/2 inches and shape each piece like a crescent. Bake for 8-10 minutes or until lightly golden. Remove from oven and sprinkle with icing sugar.
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Here's a Recipe from Allrecipes.com
Vanilla Kifli

             Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1/2 cup vanilla sugar
  • 2 (1 ounce) squares semisweet chocolate, chopped

Directions

  1. Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
  2. Turn into a ball, cover and let stand at room temperature for 2 hours.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
  5. Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
  6. Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.     
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Suggested reading and recipes for your research: 
myrecipes.com/recipe/pecan-crescents
Kifli: Traditional Hungarian Pastry
Photo of a fun shape of Kifli 
wikipedia.org/wiki/Kifli

Friday, December 16, 2011

Christmas Dinners Don't Have To Be So Food Fancy

You know your going to slave in the kitchen the whole week before Christmas preparing that special dinner for the family. Your going to spend hours chopping veggies, sifting flours, making graving and measuring out ingredients to plan for your candies, cakes and pies. But what about your best friends you really need to invite over (during this stressful week) for a holiday dinner? 


dreamstime/steak-rimage
How do you handle making 2 special dinners in the same week? Well the answer to that is... "You Don't." Christmas Dinners for friends don't have to be food fancy but for some reason we tell ourselves we have to serve casseroles with 100 ingredients and desserts with imported chocolates.  LOL! It just doesn't have to be that way.

Every body's going to eat the fancy food stuff on Christmas Eve and Christmas Day with their families. Don't stress the pallet out the week before by serving traditional food fair the whole week. By the time Christmas Eve rolls around, the very site of traditional Christmas Yule ham, green bean casserole and red velvet cakes are a turn off. Make it easy on yourself and serve a regular meal but with special touches.

The idea is that it feels like Christmas: Take a look at the photo above. This is a beautiful dinner for guests with none of the traditional holiday foods. That's right... "None." The meat is grilled pork steaks (pork chops) with a colorful fresh salad, and some wonderful red wine. The biggest thing you have to decide is which recipe your going to use for the homemade salad dressing. Yep! Choosing something simple like a homemade salad dressing or 2 should satisfy your inner self that keeps telling you "It must be made from scratch." giggle~  You know every one's going to ask you for the recipe! Just keep it simple. There is no guilt in 2 or 3 dishes. There's no reason to provide 10. The way to balance the table is with the special touches.

Special Touches: Pull out the Christmas dishes. If you don't have any don't stress about it. Just go with anything you have in the Christmas colors. That could be white, red, green, silver or gold. You can even mix all your colors on the same table. The idea is  that it feels like Christmas. Add a small arrangement of Christmas flowers to the table to be festive. If you don't have room for that then do as the photo above. Add a bouquet of flowers to each plate. This will do nicely. A lit Christmas candle always gives the feeling of Christmas so go for it. The simplest things can make the biggest impressions.

Take a look at the tablecloth: Is it a Christmas table cloth? "No it's not!" It's a Spring tablecloth and I bet you didn't even notice it did you? You see it is possible to go with what you've got. It's all in the final presentation that counts. The flowers in the tablecloth matches the flowers on each plate. Being that both have red flowers in them; makes it perfect with the red candle. You see even a flower theme can look like Christmas.

Christmas Dinners don't have to be food fancy: Enjoy your time with your friends. Serve a simple to prepare meal with simple decorations and feel good about it. The idea is that it feels like Christmas. Play some light Christmas music in the background and  "IT WILL BE BEAUTIFUL."

Fun Facts for Christmas Eve! Did you know the Christmas Eve supper is usually held in candle light, in the evening after the first star appears in the sky?? The star sympolizes the birth of Jesus in Christian tradition. And did you know some people take their Christmas Eve meal outside under the stars?? Wink~
 -Merry Christmas, Pam-

Thursday, December 15, 2011

Chocolate-Peanut Butter Layered Cupcakes

Wow what a beautiful layered cupcake! How would you like to sink your teeth into these? Well you have to like peanut butter that's for sure. If my Daddy was still alive he would surely love this recipe by Pillsbury.

Chocolate-Peanut Butter Layered Cupcakes 
Originally uploaded by Pillsbury.com
INGREDIENTS
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/3 cup Hershey’s® baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Crisco® Pure Vegetable Oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 EGGLAND’S BEST egg
1 package (8 oz) cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup Reese's® peanut butter chips
1/4 cup Hershey’s® semi-sweet chocolate baking chips

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Sunday, December 11, 2011

Crantinis Recipe


Love It, Love It, Love It! Passing on another great recipe by Betty Crocker. Do you need a drink for entertaining? Well here's one I know you'll like. The first time I tried this drink I fell in love with it. It looks so beautiful in a martini glass and it even inspired me to craft my own beaded skewers for fruit. One day I'll post about that too. :) 

Crantinis Recipe 
Originally uploaded by Betty Crocker Recipes
Ingredients:
  • 1 cup cranberry juice cocktail
  • 1/2 cup citrus vodka or plain vodka
  • 1/4 cup Triple Sec or orange juice
  • 1 teaspoon fresh lime juice
  • Fresh cranberries, if desired
  • Lime slices, if desired
Directions:

1. Fill martini shaker or 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake.

2. Pour into martini or tall stemmed glasses, straining the ice. Garnish glasses with fresh cranberries and lime slices on picks.

Noel Spritzer Recipe


Noel Spritzer Recipe 
Originally uploaded by Betty Crocker Recipes
It's time for mixing and fixing those holiday drinks! This week I'll be blogging all about it and sharing my favorite recipes. Today I'll start the stir stick stirring with a Betty Crocker recipe. I've served this spritzer for 7 or 8 years now and always fall back on it in a pinch. Not only do I serve it during the holidays but I serve it to house guests all throughout the year.

Ingredients:

2 cups chilled dry white wine, nonalcoholic wine or apple juice
1 cup chilled cranberry-apple juice drink
1 cup chilled sparkling water
Apple slices, if desired
Fresh mint, if desired

Directions:

1. Mix wine, juice drink and sparkling water.
2. Serve over ice. Garnish with apple slices and mint.

Saturday, December 10, 2011

North Pole Strawberry Smoothie Recipe

Tis the season to round up new recipes for holiday drinks and smoothies. Here's a smoothie recipe made with strawberries and vanilla frozen yogurt. The rim of the glass is dipped in crushed candy which makes it look so festive. Perfect for Christmas Eve drinks with the kids too. I love it!

INGREDIENTS:

1 package (10 ounces) frozen strawberries in syrup, partially thawed and undrained
1/4 cup water
2 cups vanilla frozen yogurt
2 tablespoons vanilla reduced-fat yogurt
1 strawberry-flavored or peppermint candy cane, about 6 inches long, finely crushed
Green decorating gel

DIRECTIONS:

1. Place strawberries and water in blender. Cover and blend on medium-high speed until slushy. Blend on medium speed until smooth. Transfer to 2-cup measure.

2. Wash and dry blender. Place frozen yogurt and reduced-fat yogurt in blender. Cover and blend on medium speed until smooth.

3. Place crushed candy cane on small plate. Pipe decorating gel around rim of two 12-ounce glasses. Dip rims into crushed candy.

4. Carefully pour yogurt mixture and strawberries at the same time into glasses, creating a half-and-half design. Serve with large drinking straws if desired.

RECIPE: Breakfast Quiches to Go

RECIPE: Breakfast Quiches to Go 
Originally uploaded by Pillsbury.com
The hubby has been feeling very stressed at work and been working some really long hours. One of his favorite things to eat for breakfast is quiche and although I don't make it very often, I usually make the full size pie. While reading through pillsbury recipes I ran across this recipe that  they describe as hand held crescent cups. I think this recipe would be perfect for a light breakfast at 1:00am in the morning. I think he could use a warm comforting meal right now so I think I'm going to try these little personalized quiches.

INGREDIENTS
  • 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
  • 1 package (8 oz) cream cheese, softened
  • 3 Eggland's Best eggs
  • 1 small onion, chopped (1/4 cup)
  • 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded mozzarella cheese (4 oz)


DIRECTIONS

1.Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.

2.Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.

3.In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).

4.Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Sweet Swirl Marshmallows Recipe


Sweet Swirl Marshmallows Recipe 
Originally uploaded by Betty Crocker Recipes
I'm not sure why but I always think of marshmallows at Christmas. There must be some fond memory hiding in the back of my mind somewhere that makes me want it at Christmas. ha ha!

I've never tried making homemade marshmallows myself... though my husband has made them several times. He usually makes the traditional white or pastel color marshmallows but never made a swirl before. When I ran across this Betty Crocker recipe a light bulb went off in my head. I think I should try and make these and show up my husband. LOL! They're so much better than store bought any day.

INGREDIENTS:

  • Butter
  • 1/3 cup powdered sugar
  • 1/2 cup cold water
  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon peppermint extract
  • 8 to 10 drops red or green food color


DIRECTIONS:

1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.

2. In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.

3. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.

4. Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.

5. Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Easy Salted Peanut Chews


Easy Salted Peanut Chews 
Originally uploaded by Betty Crocker Recipe
I'm in the mood for something sweet and salty so I'm planning on making these treats for this weekend. The photo is mouth watering and it looks so pretty on the plate- don't you think?
I was thinking... this would probably be good for a holiday gift too. If I can get them to cut as smooth as the photo shows I'll think I'll give this as a gift. I know the perfect person who goes crazy over peanuts so this should be the perfect treat.


  • 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg
  • 3 cups miniature marshmallows
  • 2/3 cup light corn syrup
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla
  • 1 bag (10 oz) peanut butter chips
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.

3. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.

4. In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

High Altitude (3500-6500 ft): Increase first bake time to 15 to 18 minutes.

Find more recipes at www.bettycrocker.com.

Thursday, December 08, 2011

Meringues

Meringues are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss). Served with whipped cream, they are a traditional dessert in the canton of Bern in Switzerland. See our meringue page for similar uses of whipped egg whites.


Meringues 9027
By Mike Lehmann, Mike Switzerland /creativecommons/licenses

Ingredients

  • whites of 4 eggs
  • 1 cup (250ml) superfine sugar powdered sugar or granulated sugar. Ideal is a mixture of 50% superfine and 50% powdered sugar.
  • 2 teaspoons of lemon juice
  • ¼ teaspoon vanilla extract, if desired


Procedure

  1. Beat whites of eggs until stiff and dry.
  2. Add lemon juice
  3. Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test if the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
  4. Add vanilla.
  5. Drop by spoonfuls on unglazed paper
  6. Bake in slow oven 80 to 90 minutes, depending on size. Use very low heat, meringues should rather dry than bake and should be dry and only very slightly colored, when finished.
  7. Let cool, before serving
  8. In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream

Tips and Variations

  1. The tiniest bit of egg yolk or fat prevents the egg white to get stiff
  2. Meringues are more decorative if shaped with a pastry bag
  3. Another method of baking is, to preheat the oven and bake the meringues 2-3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours.
  4. Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking)
resources: wiki cookbooks

Caramel Pecan Brownies Recipe

INGREDIENTS:

1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk

DIRECTIONS:

1. Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.

2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

3. Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

Raspberry-Chipotle Brownies with Chocolate Ganache

Chocolate Lovers need to remember this recipe for all Chocolate Holidays & Brownie Day too.

INGREDIENTS
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Canola Oil
1/4 cup water
2 EGGLAND’S BEST eggs
1/2 teaspoon chipotle chili powder
1/2 teaspoon instant espresso coffee powder or granules
1/2 cup Smucker’s® Red Raspberry Preserves
1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1 cup whipping cream

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
3. Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Hot Fudge Brownie Dessert


Hot Fudge Brownie Dessert
Originally uploaded by Pillsbury.com
Check List: Serve on Brownie Day or Chocolate Day

INGREDIENTS

2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
1 cup LAND O LAKES® Butter, melted
1/2 cup strong brewed coffee (room temperature)
4 EGGLAND’S BEST eggs
3/4 cup Fisher® Chef's Naturals® Chopped Pecans
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 jar (11.75 oz) Smucker's® Hot Fudge Ice Cream Topping
1 container (8 oz) frozen whipped topping, thawed
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
4. In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.

Pinwheel Pepperoni Trees Recipe

Sweet Christmas Party Idea. Thanks you Pillsbury for the pinwheel idea.

INGREDIENTS:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 teaspoon dried oregano leaves or Italian seasoning
2 pieces (2x2 inches each) yellow bell pepper
1 can (8 oz) pizza sauce
1/2 cup chopped pepperoni
1 cup finely shredded mozzarella cheese (4 oz)
1/4 cup chopped plum (Roma) tomato (about 1 small)
2 tablespoons chopped green onions (2 medium)

DIRECTIONS:

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate dough into 8 rectangles; firmly press perforations to seal. Sprinkle about 1/8 teaspoon oregano over each rectangle. Starting with 1 short side, carefully roll up each rectangle. Cut each roll into 6 crosswise slices, making a total of 48 slices.

2. Form 2 trees on cookie sheet using 24 slices each. For first tree, place 1 slice for top on 1 side of cookie sheet. Arrange 2 slices below top, sides almost touching. Continue arranging rows of 3 slices, 4 slices, and continuing until last row is 6 slices across. Center 3 slices below tree for trunk.

3. Repeat for second tree, assembling in opposite direction on cookie sheet to fit next to first tree. Bake 14 to 18 minutes or until light golden brown. Meanwhile, with small cookie cutter or sharp knife, cut two 1 to 1 1/2-inch star shapes from bell pepper. Set aside.

4. Remove partially baked trees from oven. Spread 2 tablespoons of the pizza sauce evenly over each tree to within 1/2 inch of edges, leaving trunk uncovered. Sprinkle 1/4 cup chopped pepperoni evenly over sauce on each tree. Sprinkle each with 1/2 cup cheese.

5. Return to oven; bake 3 to 5 minutes longer or until cheese is melted. Meanwhile, heat remaining 3/4 cup pizza sauce in small saucepan until hot.

6. Remove trees from oven. Sprinkle each tree with 2 tablespoons tomato and 1 tablespoon onions. Place bell pepper stars on tops of trees. Cool trees on cookie sheet 2 to 3 minutes. Carefully slide trees onto serving platters, trays or cutting boards. Serve warm with warm pizza sauce for dipping.

Wednesday, December 07, 2011

Easy Fiesta Christmas Tree Recipe

Easy Fiesta Christmas Tree Recipe
Recipe: Easy Fiesta Christmas Tree
Originally uploaded by Pillsbury.com
Simplest Party Recipe Ever. This recipe would be perfect for not just Christmas but for Australia's National Tree Day and Arbor Day (National Tree Planting Day) in the UK & US! This tree spread would work great for "Go Green" parties and Garden Parties too.


Arbor Day (from the Latin arbor, meaning tree) is a holiday in which individuals and groups are encouraged to plant and care for trees. It originated in Nebraska City, Nebraska, United States during 1872 by J. Sterling Morton. The first Arbor Day was held on April 10, 1872, and an estimated 1 million trees were planted that day.
Many countries now observe a similar holiday. Though usually observed in the spring, the date varies, depending on climate and suitable planting season.

Ingredients:
  • 1 package (8 ounces) cream cheese
  • Yellow or green bell pepper
  • 1 piece (2 inches) green onion
  • 1/4 cup Old El Paso® Thick 'n Chunky salsa
  • 1/4 cup apricot preserves or orange marmalade
  • 1 teaspoon chopped fresh cilantro
  • Assorted tortilla chips, crackers or sliced vegetables, if desired

Directions:
1. Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle.
2. Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree.
3. Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro. Serve with tortilla chips.

Tip: Keep this recipe in mind for color theme parties. This recipe would be a GREEN theme food.

Java-Glazed Cinnamon Rolls

Java-Glazed Cinnamon Rolls
Recipe: Java Glazed Cinnamon Rolls
Originally uploaded by Pillsbury.com
Wow! This photo is mouth watering and impressive to say the least. I'm forever buying refrigerated cinnamon rolls with the cream cheese icing so this recipe is right up my alley. I love chopped pecans and with the white baking chips added to that, this recipe is exceptional. I'm looking forward to adding a touch of instant coffee granules in this recipe too. Just look at all that goodness mounded on top of that cinnamon roll. Wow!


INGREDIENTS
  • 1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
  • 2 tablespoons milk
  • 1/4 teaspoon instant coffee granules or crystals
  • 1/2 cup Hershey’s® premier white baking chips
  • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
DIRECTIONS
1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls

Recipe: Marscarpone-Filled Cranberry-
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Recipe: Marscarpone-Filled Cranberry-Walnut Rolls 
Originally uploaded by Pillsbury.com
I Want everyone to know about this recipe! Pillsbury.com says "Each bite of these fabulous biscuit creations is filled with a rich, creamy filling." and I have to tell you it's the truth. Every time I make it everyone raves about how good it is. Now I've never been a big lover of cranberries but I made this recipe anyway and I'm glad I did. The cranberries add that bit of holiday cheer that has to be in it. Not only does it taste fantastic but it's a beauty to feast your eyes on too.


INGREDIENTS
Rolls
  • 1/4 cup sweetened dried cranberries, coarsely chopped
  • 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
  • 1/2 cup marscarpone cheese or cream cheese, softened
  • 1/4 cup LAND O LAKES® Butter, melted
Glaze
  • 1 tablespoon mascarpone cheese or cream cheese, softened
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
DIRECTIONS

1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2.In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3.Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4.Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5.Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6.Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.

Holiday Tree Brownies Recipe

Holiday Tree Brownies Recipe 
Originally uploaded by Betty Crocker Recipes
When your slap in the middle of the Christmas Season and you need a treat to serve for National Brownie Day too, what do you pick for your family? Why you serve brownie Christmas trees of course!

This simple recipe is made festive by cutting the brownies in triangles and decorating to look like a Christmas tree. Candy canes are just perfect for the tree trunks and colorful candy sprinkles add just the right touch too.

Ingredients:


  • 1 box Betty Crocker® Orginal Supreme brownie mix (with chocolate syrup pouch)
  • Water, vegetable oil and eggs called for on brownie mix box
  • 2 or 3 drops green food color
  • 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
  • Betty Crocker® Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
  • Miniature candy canes (2 inch), unwrapped

Directions:

1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.

2. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut lengthwise into 3 rows. Cut each row into 7 triangles, see diagram. Save smaller pieces for snacking.

3. Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Peanut Butter-Toffee Cheesecake Brownies

Peanut Butter-Toffee Cheesecake Brownies 
Originally uploaded by Pillsbury.com
Serve this recipe December 8th in honor of National Brownie Day. Serve in November for Peanut Butter Lovers Month. February for Chocolate lovers Month and the 3rd week in March for American Chocolate Week.

INGREDIENTS

  • 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 EGGLAND’S BEST eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 bag (8 oz) Heath® milk chocolate toffee bits
  • 1 cup Hershey's® milk chocolate baking chips
  • 3 tablespoons whipping cream

DIRECTIONS
1. Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

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