Friday, October 24, 2014

Creamy Roast Tomato Soup

Seasoned roast tomatoes, onions and garlic are blended with light cream, for an indulgent homemade tomato soup.

Hun... What's for Dinner? Creamy Roast Tomato Soup- adapted from Chef Gordon Ramsay

Today, you can find me over at April J Harris, 21st Century Housewife, with a guest post. I'm sharing this amazing {and easy} Creamy Roast Tomato Soup. Go on over to get the recipe and help April celebrate her 12th blogging anniversary, by clicking the LINK above!

Hun... What's for Dinner? Creamy Roast Tomato Soup- adapted from Chef Gordon Ramsay

This soup is adapted from a recipe by Chef Gordon Ramsey and is perfect for a cold fall/winter night.

Tuesday, October 21, 2014

{No Bake} Peanut Butter Cheesecake Pops

Peanut butter cheesecake batter is dipped into melted chocolates, creating these simple treats, perfect for Halloween!

Pumpkin and Mummy No Bake Peanut Butter Cheesecake Pops- Hun... What's for Dinner?

This is Halloween, this is Halloween.... This month, a bunch of bloggers and I teamed up to bring you guys a super fun Halloween Candy Recipe Round Up. Now the phrase Halloween Candy can be interpreted in two different ways. Do I use Halloween candy, or do I make my own candy, keeping the Halloween theme in mind. I kinda did both. I made a recipe using Halloween candy (which I will share with you at a later date), and I made these cute little cheesecake pops at the beginning of the month, for Queenie's Monster High party.

I have to tell you that these pops were a total hit. The kids (and moms alike) LOVED how cute they were and how delicious they tasted. By the end of the party, I think there was only 2 or so left. Just enough for Mr.B to try one. I decided to decorate my pops as pumpkins and mummies, because I had some fun black and orange, and black and white, paper straws that I had bought over the summer. 

This recipe could not be easier. 3 ingredients, plus your different colours of melting chocolate. I think the hardest and most frustrating part was that as the pops sat, after being dipped, some started to crack. Not sure why. I simply piped a small amount of chocolate on the cracks and went on with my work. Queenie watched in anticipation as I piped on jack-o-lantern faces and mummy bandages. So easy to make, so delicious and perfect for any occasion.

Pumpkin and Mummy No Bake Peanut Butter Cheesecake Pops- Hun... What's for Dinner?

{No Bake} Peanut Butter Cheesecake Pops

1 8oz block of cream cheese, softened
1/2 C creamy peanut butter
1/4 C powdered sugar
1 C orange molding chocolate wafers
1 C white molding chocolate wafers
1/4 C green molding chocolate wafers
1/4 C black molding chocolate wafers
red chocolate covered chocolate chips (or colour of choice)
black and white/black and orange paper straws

In a mixing bowl, beat together the cream cheese, peanut butter and powdered sugar until smooth and fully combined. 

Using a small cookie scoop, scoop equal amounts of cheesecake dough onto a parchment lined baking sheet. Gently roll each scoop of dough into a ball and insert a straw into the center of each ball. Place in freezer for no less than 1 hr.

Heat the orange and white molding chocolate wafers, in two separate microwavable bowls (I used coffee mugs); using 30 second intervals, until melted.

Take frozen cheesecake bites and dip half into the melted white chocolate and the other half into the melted orange chocolate; gently shaking off the excess chocolate. Return to the parchment lined baking sheet. Once all dipped, return to freezer to set; about 5 minutes. 

Pour any remaining melted white chocolate into a disposable piping bag, or zip top bag. Take the white chocolate dipped cheesecake pops from the freezer and using remaining white chocolate, pipe lines to resemble mummy bandages. Add eyes using a dab of melted chocolate and the red candy coated chocolate chips. Return to the freezer to set.

Meanwhile, heat the green and black molding chocolate wafers, in two separate microwavable bowls; using 30 second intervals, until melted. Pour each bowl of melted chocolate into a disposable piping bag, or zip top bag. Snip the tiniest of holes at the end of each piping bag. 

For the stem, pipe green melted chocolate around the stick, at the top of the orange cheesecake pops. Using the black melted chocolate, pipe jack-o-lantern faces on one side of the pops. Return to the freezer to set.

In a small bowl, combine any remaining melted white chocolate, with remaining melted black chocolate, to make a grey colour. Pour the grey chocolate into a zip top bag and snip the tiniest of holes in one end. Pipe a mouth onto the mummy cheesecake pops.

Keep pops in freezer until ready to serve.


5 Blogs sharing 5 Halloween Candy Recipes

Wanna see what everyone else is making for the Halloween Candy Recipe Round Up?

This recipe is being shared at these AWESOME Linky Parties

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Hit me with Your Best Shot                                   Foodie Fridays
What's Cookin' Wednesday                                    Foodie Friends Friday
Full Plate Thursday                                                #PureBlogLove
Thursday Favorite Things                                      #Weekend Bites
Create it Thursday                                                  Freedom Fridays          
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#TheWeekendSocial                                              The Weekend re-Treat

Monday, October 20, 2014

Simple Supper Tuesday #84

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party

Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page

Recipe with the MOST CLICKS

Jack-o-Lantern Quesadilla- Florassippi Girl

Recipes that CAUGHT MY EYE

Candy Corn Pain Killer Cocktail- Pink Heels Pink Trucks

Chicken Bacon & Avocado Ranch Flatbread Pizza- I Thee Cook

Starbucks Pumpkin Muffin Recipe- Moms Need to Know

Chocolate Crepe Cake- In Good Flavor

WW Roasted Poblano Chicken Enchiladas- You Brew My Tea


 photo SimpleSupperTuesday

The Party Rules
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Apple Pumpkin Muffins with Bacon Streusel- #CrazyIngredientChallenge

Deliciously moist pumpkin muffins are studded with apples and topped with a delicious brown sugar, bacon streusel topping.

Hun... What's for Dinner? Apple Pumpkin Muffins with Bacon Streusel

It's time for this month's Crazy Ingredient Challenge! Where bloggers create a recipe, using two ingredients that you wouldn't normally pair together. This month the ingredients were Pumpkin and Bacon. Not too crazy.... I haven't been participating in the challenges for several month, because I just couldn't find the time to create a recipe using ingredients chosen. Now that the kids are in school, I have a little more time, so am hoping I can get back into posting for the CIC.

I decided to go with muffins, because with the colder weather my kids have become bottomless pits. They are constantly hungry and I figured muffins would be great snacks for them. I had originally thought of pumpkin ravioli with bacon and sage, but I really couldn't get motivated enough to tackle homemade pasta. 

These muffins are SO delicious. Slightly sweet with bursts of tart apples and a smoky sweet bacon streusel topping. The kids inhaled one after school and requested on before bed, the day I made them. 2 days later, there is only 2 muffins left! I know many of you are probably leary about bacon, in a sweet recipe, but trust me, the bacon streusel is phenomenal.

Hun... What's for Dinner? Apple Pumpkin Muffins with Bacon Streusel

Apple Pumpkin Muffins with Bacon Streusel

Streusel topping:
1/2 C flour
1/4 C brown sugar
4 Tbs butter
1/2 tsp cinnamon
5 slices of bacon, cooked and crumbled
1/4 C pumkin seeds (pepitas)

1 1/4 C flour
1 C sugar
2 tsp pumpkin spice
1 tsp baking soda
1/4 tsp salt
1 C pumpkin
1 egg
1/4 C vegetable oil
1 large apple, peeled, cored and chopped
1 Tbs flour

Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin.

In a small mixing bowl combine the 1/2 C flour, brown sugar and cinnamon. Cut in the cold butter, until mixture resembles coarse crumbs. Mix in the crumbled bacon and pumpkin seeds. Set aside.

In a large mixing bowl, combine the 1 1/4 C flour, sugar, pumpkin spice, baking soda and salt.

In a separate bowl, combine the pumpkin puree, egg and vegetable oil. Toss the apple with the remaining Tbs of flour.

Pour the dry ingredients into the wet ingredients, mixing until just about combined. Add in the apples and mix until everything is just combined; making sure not to over mix.

Scoop 1/4 C of batter into each muffin tin well. Evenly sprinkle the bacon streusel on top of the batter. Bake for 20-22 minutes, until a toothpick inserted in the center of the largest muffin, comes out clean.

Let cool 5 minutes, before removing from muffin tin, to a wire rack.

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