Yum

Thursday, November 29, 2012

Peanut Butter Banana Loaf

Hun... What's for Dinner?- Peanut Butter Banana Loaf


OK, show of hands..... Who's kids still have Halloween candy??? Me, Me!!! Yup, surprisingly we still have quite a bit of Halloween candy left. Not as much as last year, though. Heck, I found myself throwing a bucket full of candy away, a few months before Halloween. This year, I'm trying to be more liberal about the kid's candy consumption, but we still have quite a bit of candy left. So, to help the stash dwindle down a little, I claimed all the Reese's Pieces and decided to add them to a peanut butter banana loaf.


Hun... What's for Dinner? Peanut Butter Banana Loaf


The result was pretty darn tasty. I really liked the peanut butter and banana flavour. Since I cut the sugar down in the loaf, I decided to drizzle it with a peanut butter glaze. HEA-VEN!!! The kids were crazy about this. They could have eaten the whole loaf, in one sitting. That's how yummy it is. Now if only I could figure out what to make with the rest of our Halloween candy, LOL.

Peanut Butter Banana Loaf
printable version

1/4 C creamy peanut butter
1/4 C butter, melted
2/3 C sugar
1 egg
2 large ripe bananas, mashed
1 1/2 C flour
2 tsp baking powder
1 C Reese's Pieces candy

Glaze:
1 Tbs peanut butter
1 C powdered sugar
1-2 Tbs milk

Preheat oven to 350 degrees. Spray an 8.5x 4.5- inch loaf pan with cooking spray. Set aside

In a medium bowl, beat the sugar and peanut butter, until well combines. Add the egg and melted butter and mix well. Stir in the bananas and set aside.

In a separate bowl, mix the flour and baking powder. Stir dry ingredients into wet, until just about combined. Fold in Reese's Pieces candy, until just combined. Pour into prepared loaf pan and bake for 45 minutes to 1 hour; until toothpick inserted in the center comes out clean. Remove from pan and let cool completely, on a wire rack.

For glaze: In a bowl, combine the peanut butter with the powdered sugar. Whisk in 1 Tbs of milk, until smooth. Add more milk if needed, what you are looking for is a slightly thin and pourable glaze. Drizzle half of the glaze over the cooled loaf. Let set and drizzle with remaining glaze.

Hun... What's for Dinner?- Peanut Butter Banana Loaf


This post linked to

Recipe Box
Wednesday Extravaganza
Thursday's Treasures
Full Plate Thursday
Foodie Friends Friday 
Saturday Show & Tell
Sunday's Sweet Confessions
Weekend Potluck
Church Supper

Tuesday, November 27, 2012

Old Fashion Tomato Noodle Soup

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Sometimes being a food blogger, you get carried away with following the latest food trends, trying to create the most exciting, delicious and beautiful dishes. To tell the truth, it's pretty tiring, mentally. Some nights you stare at what's in the fridge and say, what can I make that will knock my readers socks off, even if all you'd like to make for dinner is grilled cheese sandwiches, LOL. Being sick these past 2 weeks gave me a much needed creative break in the kitchen. I didn't have the energy or brain power to create something exciting and new. I just wanted to cook familiar comforting foods, that I knew would help me cope with the virus who thought my body was an amusement park.


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 This recipe is a simple recipe, but it has such wonderful memories attached to it, which makes it one of my all time favourite things to eat, when I'm sick. My grandmother made this recipe for all 12 of her children and my Mom made it for us growing up. We would have it on cold winter nights, on Christmas Eve as a light dinner before our Reveillon, on Good Friday when we couldn't eat meat. All these memories of my Memere's soup is filled with my family and that is what makes it so special, despite it's simplicity.

Old Fashion Tomato Noodle Soup
printable version

1 packet Chicken Noodle Soup mix (I use Lipton)
water needed to prepare the soup packet
1/2 C dried spaghetti, broken into 1/4 inch pieces
1/2 C dried macaroni noodles
1 C crushed tomatoes
2 C chicken broth
fresh ground pepper

In a soup pot, bring water needed for soup packet, up to a boil. Add in packet and dissolve chicken soup base. Once soup base is dissolved, stir in crushed tomatoes, chicken broth, spaghetti and macaroni. Simmer over med low heat, stirring frequently, until pasta is al dente. Season with fresh ground pepper to taste, before serving.

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 This post linked to

See you in the Gumbo
Manic Monday
Tuesday's at the Table
Tasty Tuesday
Hearth and Soul
Delicious Dishes

Sunday, November 25, 2012

Meal Plan Sunday~ Nov 25,2012

Happy Sunday!

Well. I'm finally feeling better. After almost two weeks of being sick, first with a cold, then laryngitis, then bronchitis, I am feeling better. I'm still coughing slightly, but am feeling WAY better than last week. The virus I caught was a doozy!! Hubby is off today and has brought the Christmas decorations in, from the garage. I'll decorate inside and in a few weeks, we'll go to get our tree. We'll be celebrating at my mother in laws, this year, and the kids are super excited. I still need to figure out what I'm baking for the holidays. Do I go with family favourites, of try new things? Maybe a combination of both is the way to go.


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Since I'm feeling better this week, I'll be helping at school again. And with our recent snow fall, it should be quite interesting. I wonder how long it'll take to get 20 or so kindergarteners into their snow clothes?? LOL
Hopefully we'll get a bit of Christmas shopping in there somewhere, since there are a few good deals this week. Here is my menu for the week

  • Famous Crock Pot Potato Bacon Soup with Roast Garlic Bread
  • Apple Cornbread Stuffed Pork Tenderloin (new recipe) with roast potatoes and butternut squash
  • Moroccan Chickpea Stew with rice (new recipe)
  • leftovers
  • Copy Cat Olive Garden Chicken and Gnocchi Soup
  • Lemon Thyme chicken thighs and potatoes (brought over again, from last week)
  • leftovers

Thursday, November 22, 2012

Mac & Cheese Soup with Bacon Croutons~ Cookbook Review

 Happy Thanksgiving to all my American readers!! I hope you have a day full of joy, laughter and delicious food, and that you make wonderful memories with your families. I am very THANKFUL for all of you!!!

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I recently got an amazing sideboard/shelf/cabinet, that my Dad made for me. I wanted a shelf to put my cookbooks on, but I also wanted drawers, to hold our craft supplies, my linens for blog pictures, and odds and ends that I just couldn't seem to find a place for. I absolutely love it, but I had a difficult time deciding which cookbooks I wanted to put on the shelves. You see, I am a cookbook junkie. I have dozens of boxes in my basement, full of cookbooks. And, I keep buying more, or agreeing to review more, so my collection keeps growing and growing. I sure hope one of my kids takes to my love of cooking and cookbooks, otherwise they will have a lot to get rid of, when I get older.


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The latest cookbook I received to review is 300 Sensational Soups by Carla Snyder and Meredith Deeds. I was SO EXCITED to read through this one. I LOVE soup and make it at least once a week, during the colder month. Now I have a book with 300 more recipes that I can try and add to my soup repertoire.


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 So many recipes caught my eye- Carrot, Celery and Leek Soup with Cornbread Dumplings, Roasted Cauliflower Soup with Bacon, Texas Cowboy Soup. Since I have been craving homemade Macaroni and Cheese lately, I was very happy to find Mac & Cheese Soup. AND it was served with Bacon Croutons!!! That sealed the deal for me, LOL. This soup is awesome. I love the flavour the red pepper imparts. I think without the red pepper the soup would be very flat, it brings a much needed brightness and flavour. Somehow I thought the bacon would stick to the croutons and maybe they were suppose to, but those pretty much turned out to be croutons mixed with pieces of bacon. Not complaining, since I love both. They added a nice crunch that was the perfect contast to the soft noodles. It was super easy to make and we all enjoyed it (although Hubby mentioned that the soup, were it thickened, would make an awesome cheese dip, LOL).

Mac & Cheese Soup with Bacon Croutons
printable version

1/4 C butter
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1/3 C all purpose flour
4 C chicken stock
2 C milk
1 C whipping (35%) cream
8 oz elbow macaroni (about 2 C)
4 C shredded sharp Cheddar Cheese, tossed with 1 Tbs flour
1/4 tsp cayenne
Salt and freshly ground black pepper
Bacon Croutons (recipe follows)

In a large, heavy pot, melt butter over medium heat. Add onion and red pepepr; saute until softened, about 6 minutes. Add garlic and saute for 2 minutes. Sprinkle with flour and saute for 2 mintues.

Gradually whisk in stock, milk and cream; bring up to a simmer, stirring often. Reduce heat and simmer, stirring often, until soup thickens slightly and flavors have blended about 20 minutes.

Meanwhile, cook macaroni according to package directions. Drain, rinse and set aside.

Add cheese to soup, 1/2 C at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.Do not let boil. Season with cayenne and salt and pepper to taste.

Divide macaroni among heated bowls and top with soup. Garnish with croutons.

Bacon Croutons

6 slices bacon, cut into 1/2-inch pieces
3 C cubed sour dough bread
1 Tbs olive oil
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees.

Place bacon on a large rimmed baking sheet and bake for 5 minutes. Add bread cubes, oil and pepper; toss to coat envenly and spread in a single layer. Bake, stirring a few times, until bacon is crisp and bread cubes are golden brown, about 20 minutes. Let cook slightly on sheet on a wire rack and use warm.


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 This post linked to

Recipe Box
Wednesday Extravaganza
Full Plate Thursday
Thursday's Treasures

Monday, November 19, 2012

Gingerbread Oatmeal Cookies with Cranberries and Walnuts

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The temperatures are dropping and our appetites are increasing. More and more, during the day, I'm hearing "Mom, I'm hungry! Can I have a snack?". Oatmeal Cookies were always a special treat in my house, since my Mom was more into baking squares than cookies. I still remember the excitment I would feel, when I'd open the door after school and smell that combination of sugar, cinnamon and oats, in those soft baked cookies. Now that I am a Mom, I love to bake during the day, so that when the kids come home, they can have that same feeling of excitement from those intoxicating smells, when they come home from school. Since cookies have either tons of butter or margarine, I don't make them all that often. That's why I decided to try and make a version of oatmeal cookies, using oil, instead of butter. So, not only are these cookies healthier, they are also dairy free!


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It being close to the holidays, I've been craving the smells of what I call Christmas spices. Ginger, cinnamon, cloves all make me think of spending time with family, on cold winter nights. Mmmm, I can smell those spices, just thinking of them and they bring a quiet happiness to my soul. That's why I wanted to see if I could incorporate a gingerbread like flavour to my oatmeal cookies. I also decided that cranberries would be a better pairing, than raisins, with the gingerbread flavours. Boy was I right! A hint of tart among the warm comforting flavours makes these cookies so special.

 "This recipe was created for Food Bloggers of Canada, in conjunction with Manitoba Canola Growers, as my entry to the My Cookies are the Best Contest;  for a chance to win one of TWO prize packages consisting of a trip to FBC2013 (Food Bloggers of Canada Conference)."

Gingerbread Oatmeal Cookies
printable version

1 C all purpose flour
1 1/2 C old fashion rolled oats
1/2 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 C brown sugar
2 Tbs black strap molasses
1/2 C Canola oil
2 eggs
1 tsp orange zest
1 cup dried cranberries
1 cup walnuts

 Preheat oven to 350 degrees. Lightly spray 2 baking sheets and set aside.

In a medium bowl, whisk the eggs, molasses and brown sugar, until fluffy. Add in the Canola oil and orange zest, mixing well.  In a seperate bowl, mix together the flour, oats, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Add to the wet ingredients and mix until well combined. Fold in dried cranberries and nuts.

Drop by rounded tablespoons onto the prepared baking sheet, at least 1 inch apart. Bake for 8-10 minutes; until edges begin to brown. Remove from oven and let cool 2 minutes on cookie sheet, before transfering to a wire rack, to cool completely. Store in an airtight container, for up to 5 days. Makes 24 cookies 

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This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest

This post linked to

See Ya in the Gumbo
Manic Monday
Tuesday's at the Table
Hearth and Soul
Delicious Dishes
Tasty Tuesday

Sunday, November 18, 2012

Meal Plan Sunday~ Nov 19, 2012

Boy what a week!!! I've been trying to fight a virus, since Tuesday and it's finally settled in my voice box. When I can talk, I sound like a boy struggling through puberty, crossed with a hump back whale..... it's not pretty, LOL. So needless to say, I haven't done much of anything this past week. We did go to the Santa Clause Parade, in town yesterday. I think the combination of cold and having to talk loudly to the kids, aggravated my voice, since today all I could do was whisper. The kids were super good though, so we had a great weekend.

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I am taking the week off, from helping at school, since I don't want to spread the germs around. Plus, what good would I do, without a voice. So, I am gladly going to relax tomorrow and take the day to myself. My girlfriend is due to come on Wednesday and we're planning a girl's day, before we have to go pick the kids up at school. I'm super excited about that. This is my plan for this week, but it is subject to change, depending on how I feel, LOL.

Girls Night In with The Canadian Cookies (round-up)

As some of you know, a bunch of my girlfriends and I have started a blogging group called The Canadian Cookies. We are mainly on Facebook, since that gives us the freedom to share when ever we can. Something we love to do, is have a virtual monthly Girls Night In party, on our page. We invite bloggers and foodies all over FB to come and share recipes with us. Usually we share them right to our page, but since Facebook is acting like an irrational teenage girl going through puberty, I decided to do a blog post about all the awesome and yummy recipes that were shared. We will also be pinning all these recipes to our Canadian Cookie Pinboard on Pinterest. Thanks again to everyone who participated and Congratulations again to Manila Spoon, the winner of our door prize!! So, here we go

















Thursday, November 15, 2012

Mexican Nutella Hot Chocolate

Hun... What's for Dinner?: Mexican Nutella Hot Chocolate


 Well, it's that time of year again, where the temperatures drop and all we think about are ways to keep warm. My favourite way is Hot Chocolate. I LOVE the creamy and chocolaty hot drink!! So much, that we pretty much go through a can of powder in 2 weeks, maybe less. On the mornings when I go to Hubby's favourite coffee shop to get him his usual, you can bet I'm coming home with a LARGE hot chocolate, LOL. This past weekend, I had put the kids to bed, turned the fireplace on and was about to settle in to watch some reality TV, when a hot chocolate craving hit.

Hun... What's for Dinner?: Mexican Nutella Hot Chocolate


 We were out of powder, so I decided to make it with Nutella and milk. I added a cinnamon stick, a touch of vanilla and a slight pinch of cayenne and the result was spectacular. It was sweet, and had a lovely warmth from the cinnamon and vanilla. Then right at the end of each sip, was a slight pop of spicy heat, that warmed me up, right down to my toes.

Mexican Nutella Hot Chocolate
printable version

1 C low fat milk
2 Tbs Nutella
1 cinnamon stick
1/2 tsp vanilla
tiny pinch of cayenne
marshmallows

In a small saucepan heat the milk, cinnamon stick and vanilla, over medium heat. Once bubbles start to form around the edges of the pan, whisk in the Nutella; until melted and combined. Remove the cinnamon stick, pour into your favourite mug and garnish with marshmallows. Makes 1 serving


Hun... What's for Dinner?: Mexican Nutella Hot Chocolate


This post linked to

Wednesday Extravaganza
Recipe Box
Thursday's Treasures
Full Plate Thursday
Creative Thursday 
Foodie Friends Friday
Weekend Potluck
Saturday Show & Tell
Sunday's Sweet Confessions

Tuesday, November 13, 2012

Butter Tart Muffins

Hun... What's for Dinner?: Butter Tart Muffins


 When you think of Canada, a few things immediately come to mind- snow, red and white, the maple leaf and butter tarts. Nothing screams Canada like a little tart filled with gooey sugary filling, nuts and raisins. My Mom always makes butter tarts for Christmas, and never the rest of the year. I think it's because they are such a special dessert, that she wants to keep it to one of the most special times of the year. And since I've grown up with butter tarts at Christmas, I've continues the tradition, in my own home. So, what happens when you get a butter tart craving, and it's not Christmas? Well, my Mom shared this recipe with me years ago and I've finally gotten around to making Butter Tart Muffins. All the flavour and goodness of butter tarts, in muffins!!

Hun... What's for Dinner?: Butter Tart Muffins


 These are crazy amazing! So tender and moist, filled with plump juicy raisins and earthy crunchy walnuts. They aren't very sweet, but the raisins adds that pop of sweetness needed. Super easy to whip up, though you have to be a bit patient about letting the raisins cool, after you've plumped them up. I was a bit impatient and threw the raisin mixture in while it was still warm and I really thought I ruined the muffins. The heat activated the baking powder and when I folded in the nuts and raisins, all that airiness deflated. I was positive I was going to have flat rock hard muffins, but thankfully they worked out. So, not to self- BE PATIENT!! LOL

Butter Tart Muffins
printable version

1 1/2 C raisins (I used golden raisins)
2/3 C sugar (I used coconut palm sugar)
1/2 C butter
2 eggs beaten
1/2 C milk
1 tsp vanilla
1 1/2 C flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 C walnuts, chopped

In a sauce pan, cook the raisins, sugar, butter, eggs, milk and vanilla; over medium heat for 4-5 mins, or until slightly thick. Cool in the refrigerator, until no longer hot.

Preheat oven to 350 degrees F and line muffin tins.

In a mixing bowl, stir together the flour, baking powder, baking soda and salt. Add the cooled raisin mixture and stir gently, until just about combined. Fold in raisins, until just combined. Scoop batter into lined muffin tins and bake for 10 minutes; until toothpick inserted comes out with a few crumbs.


Hun... What's for Dinner?: Butter Tart Muffins


 This post linked to

Tasty Tuesday
Tuesdays at the Table
See Ya in the Gumbo
Delicious Dishes
Hearth and Soul

Sunday, November 11, 2012

Meal Plan Sunday~ Nov 11, 2012

Happy Sunday evening!

Well, we made it through the week, with meal completely based on what was in the pantry, fridge and freezer. Not too bad..... and it's given me the urge to do it twice a month. I'm sure eating this way on the second half of our grocery week, will save us quite a bit of money. Which is always good, since Christmas is coming.


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 I really don't have anything spectacular planned for this week. I'm thinking of starting on my Christmas baking and freezing it, so I'm not scrambling the last few weeks before Christmas. I just seems so odd, to be preparing for Christmas, when it's so warm out. Very unusual for this time of year in Ontario Canada. Here is our menu for the week.

  • Spaghetti and Meatballs with garlic bread
  • Mac and Cheese Soup with Bacon Croutons (new recipe)
  • Pork Tacos
  • Lemon Roast Chicken Thighs and Potatoes (new recipe)
  • Blueberry Waffles and fruit salad
  • Meatball subs with roast broccoli
  • leftovers

Tuesday, November 6, 2012

Tomato and Bean Pasta in a Blush Cream Sauce

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 Ever have one of those days, where you want something comforting and delicious for dinner, but you don't really feel like cooking? That totally happened to me on Sunday. I think it had a lot to do with the time change and spending a rough night, due to tummy issues. Sunday, thanks to the extra hour, felt like the longest day on earth, LOL. By dinner time, I was ready to pack it up for the day, but was also famished. I wanted something comforting, but didn't want to spend more than 20-30 minutes making dinner. So, I decided to make some pasta, with a luscious blush sauce. The whole dish took about 20 minutes to prepare and Mr.B and I sat down to a spectacular pasta dinner.

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 Queenie?? Well, she took one taste of the pasta and decided to wait for breakfast the next morning. Since she was totally fine with her decision, I didn't argue..... I just enjoyed my dinner, best I could. I totally loved the lusciously creamy sauce, paired with sweet tomatoes and buttery beans. I decided to top the pasta with toasted pine nuts and they just added another level of creamy crunch to the pasta. Mr.B had two servings and Hubby gladly ate up the rest, once he came home from work. Now if only I could convince Queenie to LOVE pasta and cream sauce, all would be right with this recipe, LOL.

Tomato and Bean Pasta in a Blush Cream Sauce
printable version

1/2 lb of medium sized shell pasta
2 Tbs olive oil
3 large cloves of garlic, minced
1/2 C half and half
1/2 C low fat milk
1/2 C white wine
1 14.5 oz can diced tomatoes
1 14.5 oz can white beans (cannelini or white kidney beans)
1/4 C grated Parmesan
1 Tbs butter
pinch of sea salt
fresh ground pepper
parsley finely chopped for garnish
1/4 C pine nuts

Bring a large pot of salted water to a boil. Add in shells and cook according to package directions; to al dente.

While pasta is cooking, heat olive oil in a large skillet. Add in garlic and cook until fragrant; about 2 minutes. Pour in cream and wine; simmering until reduced by half. Add tomatoes and their juices, salt and pepper and simmer until nice and thick; about 5 minutes longer. Once sauce is thickened, stir in butter, beans and Parmesan cheese.

In a small skillet over medium heat, toast the pine nuts until slightly golden and fragrant. Set aside.

Drain pasta and add it to the sauce in the skillet. Toss to coat, remove from heat and let sit a few minutes, to absorb the sauce. Garnish with parsley and pine nuts. Serve with extra grated Parmesan, if desired.


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This post linked to

See Ya in the Gumbo
Hearth and Soul
Tuesdays at the Table
Delicious Dishes
Tasty Tuesdays
Wednesday Extravaganza 
Real Food Wednesday

Sunday, November 4, 2012

Meal Plan Sunday- November 5th, 2012

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Well, after not really having any time for much of anything on Mondays anymore, I've decided to start posting my meal plans on Sunday. I've started helping in Queenie's class all day on Monday, so mornings are a little more hectic. I need to make sure I'm ready for the day, plus get the kids ready for their day. So, Sundays will be menu posting days. I totally have to be honest and tell you that I haven't been menu planning at all, for over a month. And I've seen the affect on my grocery bills. Not to mention the various times we've eaten out in the last month..... just too much money is going to waste. And wouldn't you figure that my lack of planning has resulted in a VERY tight budget for groceries this week. With Halloween just past, rent, car/home insurance and gas $$ for Hubby's traveling to work, I need to be super creative with what I have in the house. We will have to get a bit of fresh produce, milk and bread; but the rest of the menu will consist of pantry and freezer items. So, let's see what I can come up with this week

  • homemade pigs in a blanket, with blue box mac n cheese and peas
  • Crockpot braised beef, with noodles and green beans (frozen)
  • Lemon Ginger Beef Stir Fry, with brown rice
  • Pork roast with potatoes, carrots and ruttabaga
  • Pork Taco soup (using leftover roast pork)
  • Cauliflower and Leek Soup with Roast Garlic Bread
  • leftovers

Saturday, November 3, 2012

Chocolate Caramel Cookies

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 Halloween was this past Wed and boy was it a full and busy day. I helped in Queenie's kindergarten class all day and it was so much fun! I loved seeing the kids all dressed in their costumes and I loved helping all 3 kindergarten classes make tissue paper ghosts. Then it was home, to prepare for some trick or treating. Despite the rain, the kids had a blast and came home with 2 huge bags full of treats. After going through and sorting the goodies, I was left with a big pile of caramels. The kids aren't too keen on them, so I decided to turn them into cookies.


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 These cookies are really good. Tender and chocolatey, with a great chewy caramel center. Using cream cheese in cookies always gives them such a soft almost silky feel in your mouth. The kids thought it was pretty neat that these cookies were ball shaped and had a nice caramel surprise in them. Super simple to make, the dough is quite thick and hard to stir, but that is the consistency needed, for it to stick together and cover the caramel. These are great afternoon school snacks, or perfect for company coming for coffee.

Chocolate Caramel Cookies
adapted from COOKIES! a Cookie Lover's Collection
printable version

1 pkg (8-oz) cream cheese, softened, divided
1/2 C paked brown sugar
1/2 C (1 stick) butter, softened
1/4 C sugar
1 egg
1 tsp vanilla
2 C flour
1/4 C unsweetened cocoa
1 tsp baking powder
18 caramels, cut in half

Frosting:
1 1/2 C powdered sugar
2 Tbs unsweetened cocoa
2 Tbs caramel ice cream topping
2-3 Tsp milk

Preheat oven to 350 degrees F. In a large mixing bowl, combine 6 oz cream cheese, the brown sugar, butter, sugar, egg and vanilla. Beat at medium speed, until light and fluffy. Add flour, 1/4C of cocoa and baking powder. Beat at low speed until a soft dough forms.

Shape 1 measuring tablespoon of dough around 1 caramel half, to for 1-inch balls. Repeat with remaining dough and caramel halves. Place balls 2-inches apart on un-greased cookies sheets. Bake for 10-14 minutes, or until set. Cool completely.

For Frosting: In a small mixing bowl, combine remaining cream cheese with frosting ingredients. Beat at low speed until smooth. Spread the frosting evenly on cookies. Let dry completely, before storing.


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This post linked to

Foodie Friends Friday
Foodie Friday
Saturday Show and Tell
Weekend Potluck
Sweets for Saturday
Church Supper 
Sunday's Sweet Confessions

Thursday, November 1, 2012

Broccoli Cheddar Scones

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 I've been blogging for 4 yrs now, and lately I've found that I'm having difficulty writting posts. I'm not sure if it's because I am busier than usual, but my creative writting juices are not flowing. Like today's post..... I want to share these really great scones with you, but I have no clue what to write. I could go into how it's cold and rainy outside lately, so we've been eating a lot of soups, and that I love having bread, biscuits or scones with our soup. I could say that I wanted a different fool proof way to get veggies into my children, without them complaining (though they never really complain about broccoli), or I could just go ahead and give you the recipe.

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 These scones are very biscuit like, in looks and texture. I love that they are studded with pieces of tender broccoli, paired with a great cheese flavour. They're super yummy slathered in butter, dunked into some sort of soup. They're even good a few hours later, as a snack. A different, but delicious way to make scones!!

Broccoli Cheddar Scones
printable version

3 C all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 C (1 stick) cold butter, cubed
1/2 C cooked broccoli, chopped
1/2 C Old Cheddar
2 eggs
1/2-3/4 C milk

Preheat oven to 375 degrees.

In a large bowl, mix together the flour, baking powder, salt, garlic and onion powders. Cut in butter, until mixture ressembles coarse crumbs. Add in broccoli and cheddar, stirring to combine. In a 1 C measure, beat the eggs and add milk to fill the cup. Pour into flour mixture and mix to form a dough; adding more milk, if too dry. Knead in bowl, about 10 times. Gently press out on a lightly floured surface, leaving dough quite thick; about a 1/2 inch thick rectangle. Using a Chef knife or pizza cutter, cut biscuits as big of little as you'd like. Place on a parchment lined baking sheet and bake for 20 minutes; until nice and golden.


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This post linked to

Hearth and Soul
Recipe Box
Thursdays' Treasures
Full Plate Thursday