Yum

Wednesday, December 7, 2016

Double Chocolate Coconut Cookies

These decadent cookies are crispy and chewy. Studded with white chocolate and sweetened coconut

Double Chocolate Coconut Cookies, Cookie Exchange


Wow I can't believe the holidays are already upon us. I've been busy shopping, prepping for staff parties, and baking for cookie exchanges. I love cookie exchanges! This year one of my best girlfriends decided to host one at a local coffee cafe. We are each to bring 10 cookies, for everyone attending. So we arrive with 80 of our own cookies, and leave with a variety of 80 cookies from everyone else. I'll be tossing mine in the freezer, for when company drops by.


Double Chocolate Coconut Cookies, Cookie Exchange


I decided to make two different cookies, so everyone will be receiving 5 Chocolate Peanut Butter Pretzel Cookies and 5 of these Double Chocolate Coconut Cookies. I had originally planned to make white chocolate cranberry cookies, certain I had cranberries in the pantry, but I was mistaken. With the dough almost complete I racked my brain to think of what I could throw into the dough to make it taste amazing. I decided to add some cocoa powder with the flour, white chocolate chips and coconut. The dough was a bit thick, so I added a generous splash of my favourite coconut Rum.

Let me tell you, these cookies smelled beyond amazing while cooking. Once cooled, these cookies are crispy, but chewy at the same time. The white chocolate paired with the coconut, adds a wonderful and decadent flavour to the chocolate dough. I'm very happy I have a dozen leftover for the family, because I am absolutely in love with these cookies!

I made a double batch, which yielded 5 dozen cookies (using a medium cookie scoop).


Double Chocolate Coconut Cookies, Cookie Exchange


Double Chocolate Coconut Cookies

1 C butter
1 C brown sugar
1 C white sugar
2 egg
2 tsp vanilla
3 Tbs coconut Rum (I used Blue Chair Bay)
3 C flour
1/3 C cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 C white chocolate chips
1 C sweetened coconut

Preheat oven to 350 degrees F.

In a mixer bowl, fitted with a paddle attachment (you can also use a hand mixer), beat the butter until soft and smooth. Add in the brown sugar and white sugar, beating until mixture is light in colour. Beat in the eggs, vanilla and coconut Rum.

In a separate bowl sift together the flour, cocoa powder, baking powder and salt. Add to the wet mixture, mixing on low speed; until fully combined. Mix in the white chocolate chips and coconut; until evenly distributed.

Using a medium cookie scoop, place cookie dough onto parchment lined cookie sheets, 1 1/2 inches apart. Bake for 9-10 minutes; until bottoms are lightly golden and tops start to crackle. Let cool a few minutes on the baking sheets, before removing to a wire rack to cool completely.


Double Chocolate Coconut Cookies, Cookie Exchange

Wednesday, November 23, 2016

Hot Chocolate Reindeer~ The Perfect Holiday Treat



These cute hot chocolate treats are a perfectly fun way to warm up, during the chilly holiday season



Dollar General Nestle Toll House Chocolate Chips


The cold weather has finally hit, despite our longing for it to stay at bay a little while longer. When the temperatures drop, the kids and I love to snuggle up with a nice warm cup of hot chocolate. With the holidays right around the corner, the kids wanted to make little gifts to take with them to their grandma's house this weekend. We figured their little cousin would love these hot chocolate reindeer; so we headed to Dollar General to grab some ingredients and craft supplies.

I love that Dollar General has everything from craft supplies, to groceries. It makes one stop shopping so much easier! Which we all know is much needed with all the holiday preparations happening this month. Dollar General has all the brands you love and savings you need, when feeding the whole family this holiday season. Plus you can have access to a bunch of different money saving coupons, just by visiting the Dollar General website!




We quickly found our favorite  NESTLÉ® TOLL HOUSE® Morsels and knew that they would add a decadent rich chocolaty taste to our hot chocolate. With my kids, the more chocolate the better, LOL.



Having worked all week, I also grabbed a DIGIORNO® RISING CRUST® Pizza, because let's face it, sometimes a mom needs a break in the dinner department. Armed with what we needed and a quick dinner to boot, we got together and started making these super cute Hot Chocolate Reindeer.


Dollar General Nestle Toll House Chocolate Chips
Ready to start creating!!!



Dollar General Nestle Toll House Chocolate Chips
Tie it all up before decorating!



Dollar General Nestle Toll House Chocolate Chips
Can't wait to taste it!!!



The kids really loved making these reindeer, and sampling the yummy  NESTLÉ® TOLL HOUSE® Morsels. It's a good thing I purchased two bags (yay for the Price Break and a $1.50/2 coupon!), because we may have snacked on more chocolate chips, then we put in our piping bags, LOL. After all that chocolate, we needed something savory, so I baked up our DIGIORNO® RISING CRUST® Pizza, whipped up a salad and called it dinner. The kids asked if we could sample one of our creations and I happily agreed. Thanks to Dollar General for helping make life a tad easier, and making it easier on my wallet, to spend some fun quality time with my kiddos!


Dollar General Nestle Toll House Chocolate Chips
Hot Chocolate and Pizza, life doesn't get better than this!



Hot Chocolate Reindeer

4 clear medium sized disposable piping bags
3 C  NESTLÉ® TOLL HOUSE® Morsels, divided
1 1/3 C hot chocolate powder, divided
6-8 C mini marshmallows, divided
plastic sandwich bags
twist ties
googly eyes
red pompoms
black or brown pipe cleaners
hot glue*
curling ribbon

Fill 4 plastic sandwich bags with 1/3 C of hot chocolate powder. Seal the bags up tightly, removing any access air. Set aside.

Fill each piping bag with 3/4 C of  NESTLÉ® TOLL HOUSE® Morsels. Carefully insert the wrapped hot chocolate powder, tucking in the sealed top of the bag. Once hot chocolate powder is nestled on top of the  NESTLÉ® TOLL HOUSE® Morsels, fill each piping bag with 1-2 C of mini marshmallows; allowing enough space at the top to gather and tie the piping bags shut. Tie piping bags shut with a twist tie and set aside.

To make antlers, take 2 pipe cleaners and twist one end around the tied part of the piping bag. Take a third pipe cleaner and cut it into 3 equal pieces. Take one of the smaller pieces of pipe cleaner and twist it around the upper third part of the pipe cleaner to create an antler. Repeat on remaining reindeer.

Using hot glue, attach googly eyes and a red pompom onto the front part of the piping bag, to create a reindeer face.

Take curling ribbon and decorate piping bags, where they have been tied, to add a little holiday cheer to your creation.

To make the hot chocolate- Place the  NESTLÉ® TOLL HOUSE® Morsels and hot chocolate powder into a sauce pot, with 3-4 C of milk. Heat over low heat, stirring occasionally, until  NESTLÉ® TOLL HOUSE® Morsels have melted and mixture is hot. Carefully pour hot chocolate into mugs and top with mini marshmallows.

*Please take caution when using hot glue, as you could easily burn yourself.



Dollar General Nestle Toll House Chocolate Chips




Friday, October 14, 2016

Coconut Cherry Chocolate Torte

Dark chocolate, cream and coconut rum, fill this decadently silky tart, which is topped with cherries and fresh whipped cream.




This recipe was originally planned for a BIG blogging event which happening this week. While I had every good intention of participating, life slapped me in the face and woke me up to my reality. I still don't have time to create several recipes in a short period of time and do everything that is necessary to get to recipes up on the blog. So I decided to just share this beautiful tart with you guys today.

My kids and I are suckers for dark chocolate. Surprisingly the kids prefer dark chocolate to milk chocolate, which is ok with me because it is a bit healthier than milk chocolate. When I mentioned my plan for this torte to the kids, both of them were pretty much salivating at the thought, LOL. So when they saw me trying to get photographs of the tart for the blog, I was met with cheers and inquiries as to whether they could have a slice when I was done. 

This torte is super simple to make and tastes amazing. It is silky smooth and rich, but the cherries and fresh whipped cream cut the richness and add a delicious pop of flavour to the tart. I decided to add a subtle coconut flavour by adding some coconut rum to the chocolate and coconut extract to the whipped cream. 




Coconut Cherry Chocolate Torte

Crust
2 C chocolate cookie crumbs
3 Tbs butter, melted

Chocolate Ganache
3 C chocolate kisses, chopped
1 C heavy cream (35%)
2 Tbs coconut rum (I used Blue Chair Bay)
1 tsp coconut extract

Cherry Topping
3 C frozen dark cherries
1/2 C sugar
1 tsp almond extract
2 Tbs cornstarch
3 Tbs cold water

Coconut Whipped Cream
1 C heavy cream (35%)
1 tsp coconut extract
1/4 C powdered sugar


In a mixing bowl combine the chocolate cookie crumbs with the melted butter, until mixture resembles wet sand. Press crumbs into a 9 inch tart pan, making sure to press crumbs up the side of the pan as well. Refrigerate while working on the chocolate ganache.

In a small sauce pot, combine 1C heavy cream (35%), coconut rum and 1 tsp of coconut extract. Heat over medium heat, until bubbles begin to form around the edges. Place chopped chocolate kisses into a mixing bowl. Pour hot cream mixture over top and let sit 3 minutes. Stir until chocolate is melted and has combined with the cream to form a smooth mixture. Pour into refrigerated cookie crust and return to the fridge until set (1-2 hrs).

While the chocolate filling sets, place frozen cherries into a clean sauce pot and combine with sugar and almond extract. Cook over medium heat, until cherries have thawed and sugar has dissolved; about 10 minutes. Combine the cornstarch with cold water. Remove the cherries from the heat and stir in the cornstarch mixture. Return the pot to the heat and stir cherries until mixture thickens; about 5 minutes. Remove from heat and let cool completely. Once cool, pour cherries into center of the torte; spread out to 1 inch from the edges.

Place 1C heavy cream (35%) into a mixer bowl; fitted with a whisk attachment. Beat on high speed until soft peaks form. Slowly add in 1 tsp coconut extract and powdered sugar and continue to beat on high speed until firm peaks form. Place whipped cream over cherries and garnish with some chocolate shavings.

Refrigerate until ready to serve

I am linking up to these awesome Linky Parties!

Happiness is Homemade
A Bouquet of Talent 

Sunday, September 25, 2016

Crock Pot Moose Stew

Tender wild moose, is slow cooked all day with potatoes, peas, carrots and herbs, resulting in a hearty and delicious cold weather dish.


Crock Pot Moose Stew, Crock Pot Beef Stew


I bet you are all surprised to see a new recipe aren't you? I can say that I've missed blogging. I've missed creating recipes, taking photographs and sharing them with you. Sometimes life gets in the way, which is the case here.

About one year ago my life took a turn I never thought it would. I suddenly found myself as a single mom, who suddenly had to find a job and be both mom and dad to my children. That transition, along with trying to heal a hurt and broken heart, was too much to focus on and things like my blog fell to the wayside. They say things in your life happen for a reason and that what doesn't kill you makes you stronger. Well let me tell you, I was able to build myself back up and show my children that their mom is a strong and determined woman that will always be there for them, even when she feels defeated. One year later, I can proudly say that I am doing better then I have in a long time....even before my marriage ended, and I am now ready to return to blogging, to create, to photograph and to share fantastic recipes with you.

I decided to make this crock pot moose stew my come back recipe, because this shows who I am. I am a simple small town girl, who grew up eating wild game and hearty down home recipes. With hunting season beginning, I've been trying to use whatever moose is in my freezer, to make room for this year's kill. Now I know some of you think hunting is a bad thing, but my family hunts to feed ourselves. We do not hunt for sport, we hunt to fill the freezer. With the cost of living increasing at insane speeds lately, any help I can get to cut my grocery budget is much appreciated. This recipe can also be made with beef (nice tender stewing beef would be best), if moose isn't your thing.


Crock Pot Moose Stew, Crock Pot Beef Stew



Crock Pot Moose Stew

1 1/2 lbs moose steak (or stewing meat), cut into bite size pieces
15 mini white potatoes, cut into quarters
2 medium carrots, slices
1 onion, chopped
1/2 tsp ground thyme
1 large bay leaf
6 C beef broth
1 packet brown gravy
1/2 tsp each, salt & fresh ground pepper
1 1/2 C frozen peas
2 Tbs each, cornstarch & cold water

In a 6 quart crock pot, place the meat, onion, potatoes, carrot. Whisk the brown gravy mix and thyme into the beef broth, and add to the crock pot. Add in the bay leaf and season with salt and pepper. Cook on low heat for 6-8 hrs.

30 minutes before serving, add the peas to the crock pot. Mix the cornstarch with the cold water and also add to the crock pot, stirring to combine. Stir mixture well before serving and remove the bay leaf.


Thursday, January 28, 2016

Warm Creamer Potato Salad

Buttery Creamer potatoes are tossed with chickpeas, sauteed mushrooms and spinach, for a light and healthy meatless meal.



January is soon coming to a close and it makes me wonder how many of you have made and kept your New Year's resolution? I didn't make a resolution this year, since my goal for healthy eating started back in July. I'm proud to say that I have lost 40 lbs since then and that I did not gain any of it back, during the holidays. I was able to not let the pounds creep back up, while still enjoying the foods I love. The key was moderation and not denying myself of the foods I love. A small slice of cake rather than a big one, a smaller serving of cheesy potatoes, rather than two servings. I still enjoy all the foods I love, but my portions are smaller. This way I don't really feel like I'm missing out.


This month, I decided to try and develop a healthy warm potato salad, for my Little Potato Company blog post. While I LOVE potato salad that is swimming in creamy mayonnaise, I wanted to make a salad that was warm and light. I added some chickpeas for protein, and sauteed mushrooms and spinach for a nice earthy balance to the sweet dressing. I knew the gorgeous Blushing Belle potatoes would add a wonderful pop of colour and a great velvety smooth texture to my salad.




Creamer potatoes are not only healthy, but they are native to The Little Potato Company, which has special seasonal crops and that are all about their unique taste. The goal of this family run business is to change people's perception of what a potato is. Check out this wonderful new video, found on The Little Potato Website.



Warm Creamer Potato Salad

1 1.5 lb bag Blushing Belle Creamer potatoes from The Little Potato Company
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, cleaned and sliced
3 C baby spinach
2 C canned chickpeas, rinsed
1 tsp rosemary
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp each, coarse sea salt and fresh ground pepper
1/4 C honey
juice of half a lemon

Place Creamer potatoes on a microwave safe plate and cook in microwave until for tender; about 3-5 minutes. Let cool 2 minutes; until cool enough to handle. Cut each Creamer potato in half.

Preheat olive oil in a large skillet, over medium heat. Once oil begins to ripple, place creamer potatoes cut side down in skillet. Cook 4-5 minutes, until cut side begins to develop a beautiful golden crust. Remove from skillet, to a large bowl.

Add 1 Tbs of butter to the hot skillet. Once melted add in the sliced mushrooms and cook until browned; about 5 minutes. Add in the spinach and cook two minutes; until wilted. Add spinach and mushrooms to the Creamer potatoes, along with the chickpeas.

Deglaze the skillet by adding the lemon juice and honey. Add in the rosemary, cumin, garlic, salt and pepper and bring to a boil. Pour hot dressing over Creamer potato mixture and toss to coat. Serve immediately.




Monday, January 25, 2016

Simple Supper Tuesday has come to an end

Hello everyone. Unfortunately due to my new role as a working single mom, my blog has taken a back seat to every other responsibility in my life. As a result I will no longer be hosting Simple Supper Tuesday.

I wanted to say THANK YOU to all of you who would stop in each week, to share your fantastic recipes with us. I wish you all the best. 

Friday, January 15, 2016

Banana Coffee Cake

A deliciously tender, slightly sweet banana coffee cake is drizzled with an amazing maple flavour glaze.




You all know my constant battle with a million bananas in my freezer. Well last month a stumbled onto this fantastic looking Banana Coffee Cake recipe, and I knew I had to make it. It is amazingly spongy, and the glaze on top just adds another lever of decadence.




Banana Coffee Cake

1/2 C unsalted butter, softened
1 C sugar
2 eggs, room temperature
1 tsp vanilla
3 medium ripe bananas, mashed
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 C milk

Streusel:
1/4 C flour
1/2 C brown sugar
1 Tbs cinnamon
3 Tbs cold unsalted butter

Glaze:
1 C powdered sugar
1/3 C maple syrup
2-3 Tbs milk

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla, and beat until combined. Mix in the bananas and milk.

In a separate mixing bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Pour batter evenly between the two prepared pans.

In a third mixing bowl, combine 1/4 C flour with the brown sugar and cinnamon. Using clean fingertips, cut in the cold butter until mixture resembles wet sand. Sprinkle the mixture evenly over top of the two cakes.

Bake cakes for 25-30 minutes; until a toothpick inserted in the center comes out clean. Cool completely before adding the glaze.

For the glaze, whisk together the powder sugar with the maple syrup. Add the milk, 1 Tbs at a time, until desired consistency is achieved. Drizzle glaze over cooled cakes.

Monday, January 11, 2016

Simple Supper Tuesday #143


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(s) with the MOST CLICKS

Recipes that CAUGHT MY EYE




Salisbury Steak with Mushroom Sauce- Don't Sweat the Recipe




Bake Teriyaki Salmon- Culinary Ginger




Tiramisu Pudding Shots- Lemons for Lulu





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 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


Wednesday, January 6, 2016

Shrimp & Broccoli Alfredo Tortellini


Presented by Prego®. All opinions are my own.

Tender shrimp is paired with broccoli and bathed in a luxuriously creamy Homestyle Alfredo Sauce from Prego Italian Sauces.




Life has been so hectic lately, I can't seem to keep all the balls up in the air. The past few months have been some of the most stressful for my family. Everyone is adapting to new changes, and the effects are being felt. I feel like there are not enough hours in a day and often find myself going to bed at the same time as the kids. I'm not sure how working Moms make it seem so easy. I give you guys many kudos, because working and being a Mom is HARD! Through all this, I've been struggling to make sure that we don't fall into bad eating habits. It would be so easy to order takeout rather than making a meal after spending 8 hrs on my feet. Thankfully there are products out there to make life easier; like Prego's Homestyle Alfredo Sauce.




Anyone who has been following my blog for any amount of time knows that though we try to eat healthily, I have no qualms about opening up a can or package to make life easier. Especially when the foods or sauces I use are made with real ingredients. That's what I love about Prego's Homestyle Alfredo Sauce. It is made with real cream, which makes me feel better about "cheating" on nights where I just don't have time (or the energy) to throw together a homemade Alfredo sauce. This Alfredo sauce from Prego is so thick and luxurious. That's what I LOVE about it. Well, that and the fact that it helps me get dinner on the table in a snap, so I can relax and connect with the kiddos over a delicious meal.  




Shrimp & Broccoli Alfredo Tortellini


 Ingredients:
 2 Tbs olive oil
 1 Tbs butter
 3 cloves of garlic, minced
 1 pkg 41-50 count raw peeled and deveined shrimp
 1 large head of broccoli, cut into florets
 1 350g pkg rainbow tortellini
 3 Tbs sea salt
 1 14.5 oz jar Prego Homestyle Alfredo Sauce

 Directions: Bring a large pot of water mixed with sea salt, to a boil. Once boiling, add in the tortellini and cook to package directions; adding the broccoli during the last 3 minutes of cooking time.

 In a large skillet, heat the olive oil and butter, over medium heat. Once the butter starts to sizzle, add the garlic and shrimp. Cook until shrimp become pink and opaque; about 5-7 minutes.

 Once shrimp is cooked, add in the jar of Prego Homestyle Alfredo Sauce; cook to heat the sauce. Drain the pasta and broccoli and add them to the Alfredo mixture. Toss to coat and serve.  


 

Monday, January 4, 2016

Simple Supper Tuesday #142

HAPPY NEW YEAR!!! Here is to an amazing 2016 ahead! I for one am happy to see 2015 leave. I am more than ready to start writing the newest chapter of my life. I am determined to work hard, to make this the best year for me and my kiddos. I am not sure what this year will hold blogging wise, but I just wanted to say I appreciate all of you who come link up with us every week!


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(s) with the MOST CLICKS





Burger Sliders- Four Hungry Boys



Recipes that CAUGHT MY EYE




Homestyle Chicken Pot Pie- Don't Sweat the Recipe




Chocolate Haystacks- To Simply Inspire




Crock Pot Queso Chicken- What's Cooking in the Burbs




Stuffed Mushroom Dip- Tornadough Alli





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 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