Chocolate Nutella Cookies

So these little babies are making their appearance in the blog world, so I thought I would introduce you to them if you haven't met them yet. You REALLY need to meet them. I don't know what it is about Nutella, but it was definitely a love at first sight relationship. Have you tried it on pretzels, toast, licked off your index finger? You need to at least try it in these cookies. You can find Nutella at any grocery store in the jams and jellies section or at Costco now which makes it actually pretty affordable. I of course added MORE chocolate to the recipe in the form of chocolate chips. You can always use more chocolate, don't you think?

1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk
1 cup chocolate chips (I like to mix semi-sweet and milk chocolate)

Preheat oven to 325°
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts (I just used 2 tsp vanilla, I didn't have hazelnut extract and they were still awesome) and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper or silpat (this is important so they don't get too flat). Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls. Don't let the dough get to warm or it gets way too sticky to work with. If this happens, just stick it back in the fridge for a while (or freezer if you're impatient like me!)
Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

Original recipe from Two Peas and Their Pod.

Belly Laughs from my kids

There is nothing like hearing a child laugh so hard that it shakes their whole body. We call it a "belly laugh." Here is something that my son's friend showed him that made us all belly laugh as we watched it. You have to watch it if you haven't yet. There are a few more episodes created on You Tube. Enjoy this "KID HISTORY" video (CLICK HERE for the link) ...just for laughs of course! Do you like grapes too???

Fresh Fruit Bruschetta with Orange-Honey Cream

Recipe by Our Best Bites...to see picture, click here
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine.
When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.

Summer Spinach Dip (or anytime of year dip!)

from my friend Elise’s caterer friend

This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!

1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill1 tsp dry Italian salad seasoning mix

Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)

Citrus Water

from Sisters Cafe

This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing! It's not lemonade, but a fruity and sweet water that can accompany any summertime gathering!

2 T citric acid (buy at pharmacy)
1 bag crushed ice (5 lb.)
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges

Stir water, sugar, citric acid, and extract together. Wash fruit and slice and add to water mixture. Serve in a clear punch bowl or water dispenser. Enjoy!

Fabulously Fresh Summer Ideas Class

It's 93 degrees in Utah as I'm typing this...so summer recipes are exactly what the doctor ordered right now! This week we taught this class on some super yummy, super fresh, and super crowd-pleaser summer (or anytime!) recipes. These recipes are guaranteed to jazz up any barbeque! Don't forget to look at the hints on some fun and easy way to decorate for summer get-togethers!

Summer Spinach Dip (or anytime of year dip!)
from my friend Elise’s caterer friend

This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!

1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill
1 tsp dry Italian salad seasoning mix

Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)



Citrus Water
from Sisters Cafe

This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing!
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice. Serve in a clear punch bowl or water dispenser. Enjoy!




Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites...to see picture, click here

1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.
Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.


Fun Summer Entertaining Ideas:

Use potted plants as the centerpiece, and send one home with each guest. Inexpensive clay pots can be tied with ribbon for a fun look.

Potted fresh herbs or bowls of fresh fruit and vegetables (especially artichokes) are simple, but elegant ways to decorate a table.

Don’t forget about discount fabric stores to find clearance fabric that makes great table toppers and runners.

Make the table kid friendly by using colorful beach towels as table runners and using buckets of water balloons as the centerpiece. Risky, but adorable!

Chocolate Mini Cakes

Chocolate Mini Cakes

Jill and I were asked to cater a mother and daughter event recently for 150 ladies. They wanted to recognize these girls for their achievements in the LDS personal progress program and wanted to create a tea party type atmosphere complete with a tea party type dessert. We took the challenge and decided that it had to be chocolate and it had to be PINK! What we came up with were some chocolate mini cakes decorated with a pink frosting flower and pearl center on top, a strawberry in a dollop of Ready whip, colored chocolate mint candies sprinkled around the plate, and pink lemonade to drink. Of course we forgot to take a picture (yes, we are not the brightest of the bunch when it comes to remembering to take pictures...it could also have to do with the fact that my picture taking devices are either my cell phone or my camera that is held together with duct tape!) Anyway, here are the chocolate mini cakes that we served. Not too hard to make even though it takes a few recipes combined to make each part of the cake just right, (you will recognize each of the recipes as ones we have used before!) but go and make someone feel special by making these cutest little cakes today! You can even make them the day before your event and keep them in the fridge! ENJOY!

Chocolate Mini Cakes
Otherwise known as upside down cupcakes using our favorite chocolate bundt cake recipe!

1 devils food cake mix, Duncan Hines is favorite (do not make according to package)
1 (4 serving) instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer for 1 minute. Scrape down sides and continue to mix on medium speed for 2-3 minutes. Generously grease and sprinkle cocoa to coat 24-30 dark non-stick muffin tin cups. (My favorite is to actually use the cooking spray that has flour in it, expensive but worth it!) Spoon batter into the muffin tins filling only about 1/2 or so full. Bake at 350 for 13-14 minutes, or until a toothpick comes out with a few crumbs attached but not wet batter. Let cool in the pan for about 10 mins and then using a knife, carefully remove the mini cakes and invert "bottoms up" on a cooling rack to finish cooling. Cool completely before filing, but if not using immediately, they need to be put on parchment paper in an air tight container as soon as they are cool so they won't dry out.

Filling:
Otherwise known as Perfect Cupcake Frosting and Filling

6 TB flour
1 cup milk
1 cup real butter (MUST be good quality butter!)
1 cup sugar (granulated, not powdered sugar)
2 tsps vanilla extract
In a small saucepan, whisk together the flour and milk. Heat on medium heat whisking continuously until it starts to thicken. Stir and cook until you barely start to see streaks of the bottom of the pan (it should still be mostly liquid though) and quickly get off the heat still stirring. Put a mesh strainer over a bowl and pour the mixture into the strainer and stir with a rubber spatula to push it through, cleaning off the bottom of the strainer when you're finished. You should end up with a nice, smooth mixture. Put mixture in fridge and let it cool completely. In an electric mixer, beat the butter and the sugar a couple of minutes until fluffy. Use the whisk attachment on an electric stand mixer. Then while beating, pour in the cooled milk mixture, then the vanilla. Beat to combine and then scrape down bowl. It will look goopy and lumpy at this point! Just wait...beat on medium high for 7-8 minutes, longer if needed. After 7-8 mins. it will have transformed into a gorgeous and fluffy, light and silky frosting or filling!

Use a long (Wilton Bismarck) tip and put tip 3/4 of the way into the center of each cake, filling and lifting out of the cake until you can see the cake "plumping" (oooh, is that a word, if it is, I certainly hope that "plumping" is never used in a sentence to describe this girl!) and starting to come out the top hole. You can also cut out a piece of the cake and replace after filling, but the decorating tip is much faster and easier I think.

Helpful notes:*Use real butter that is a good quality, cheap brands do weird things!*If after 7-8 min. it's not fluffy, keep going and increase your mixing speed.*Store at room temperature, it may separate in the fridge, can store overnight in a well sealed container. *This recipe really isn't as hard as it sounds, just follow the hints and give it a try, you will LOVE it!


What a better way to "frost" these mini cakes than with real chocolate!...
Chocolate Ganache
3/4 C heavy cream
2 T real butter, melted
8 oz semi-sweet or dark chocolate, chopped (or use good quality chocolate chips)
Put chocolate pieces in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it's a good spreading consistency and then spread on top of filled mini cakes. Use about a tablespoon chocolate and drop in the center of each cake. Then use the back of your spoon to spread the chocolate around the top, allowing the chocolate to lovingly drip down the sides of the cake. If your chocolate in the bowl gets too thick to spread, just put it back in the microwave and reheat for about 30 seconds or so.

Decorating the mini cakes:
Make sure the you give the ganache time to cool and set before decorating or else you will have a melty mess! To decorate the cakes, we used just a regular buttercream frosting (you can even just buy that stuff in a can if you want!) and added pink (3 or so drops of red depending on how much frosting you have) food coloring to it. (Try two drops of red and 1 drop of yellow for a pretty peachish-pink color too!) Use a trusty Wilton 1M Star tip and decorating bag and hold the tip upright, just touching the center of the cake and squeeze! It will come out a beautiful flower if you just let the petals form and gently release and lift when the desired flower size is achieved.


These cakes are such a hit, they are worth the extra time and effort we promise! If you want to simplify, just use silver metal cupcake holder cups and make them into cupcakes, or just don't fill them...but we insist you use the fabulous chocolate GANACHE!

Cashew Chicken Crepes with Creamy Parmesan Sauce

Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

This recipe is so incredibly rich and delicious and it has a very pretty presentation. Jill tried it first at a ladies Relief Society night and it was love at first bite! Gratefully, the talented caterer friend who made them was gracious enough to share her recipe to our delight and benefit! This recipe is definitely "sensational" but not as "simple" but be sure to read the notes at the end of the recipe where Jill and I have found to help make the process more simple. These crepes would be wonderful for a nice dinner party, ladies book club night, or to impress in-laws (we can speak from experience because we have made them for each of these occasions and they were a hit each time!)

Crepes: makes 14-20 thin crepes
1 1/2 cups flour
2 Tablespoons Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons chopped green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. *See hints below for how to be successful at making crepes!
Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce and add to skillet. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.
(When I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)

*Hints for successful crepe making:
Heat a nonstick skillet to medium heat for about 3 minutes. (Our favorite pan is of course a crepe pan which you can actually find at Spoons and Spice for a very reasonable price, $15ish.)Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Ways to make the recipe more "simple":
You can make the crepes a day or so in advance, just make sure they are on wax or parchment paper on a plate and cover with plastic wrap and store in the fridge.
Buy the pre-sliced mushrooms that they sell in 8 oz. packages in the produce section. (Although I usually slice them in half again with my spatula while they are in the pan because I like them a little smaller.)
Frozen broccoli pieces work just as well, just microwave them in a bowl with some water until tender.
You can cut up your rotisserie chicken in advance as well (make sure you use rotisserie chicken for this recipe, they are so tender!)

OH...CREPES! Class

I can't believe it's been a whole month since we taught this class and we've been too busy to post these recipes! This class was fun and forgive the play on words with the title...it was either Oh crepe! or Holy crepe!, neither of which is probably very respectable so forgive us. (Although it is kind of fun to say if you stub your toe or something.) Anyway, crepes seem to be on the main scene these days if you want to serve something fancy. They are a bit of work, not as much work as time consuming. You know what we always say though, "It's the time and effort you put into something that makes someone feel special." So here are some yummy ways to make someone feel special with CREPES! So pretty, so delicious, so versatile, and yes...so FRENCH! So we also included some fun ways to make it a French night, oui oui!


Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

Crepes: makes 20 thin crepes
1 1/2 cups flour
2 Tablespoons grated Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.

(Notes- when I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)


Ways to Fill and Fold a Crepe:
Blintz- spread filling in center and roll, serve with crepe edge down
Half moon- spread filling over half of crepe, fold remaining half over filling
Triangle- same as half moon, only fold half moon shape in half again


Crepe Recipe: For a savory crepe, omit the sugar. For a sweetened dessert crepe, add sugar!
2 large eggs
2 Tablespoons canola oil
1 cup flour
1 1/3 cups milk
½ teaspoon salt
3 Tablespoons sugar (omit for savory crepes)
Combine all ingredients in a blender or food processor just a few seconds until combined and smooth, or whisk by hand until there are no lumps. Let sit in refrigerator for a few minutes or up to 2 days, so let it thicken a little, remixing just slightly when ready to use. Heat a nonstick skillet to medium heat for about 3 minutes. Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Savory Crepe fillings:
Any meat (deli or cooked and diced) or cheeses.
Soft cheeses and fresh herbs such as goat cheese and chives or fresh mozzarella and basil.
Chopped and steamed or sauteed vegetables with soft cheeses, mushrooms, and herbs.

Sweet Crepe Fillings:
Creamy éclair type filling (see recipe below).
Nutella
Any sliced fruit or berries mixed with sugar (allow to sit for a few mins).
Spoon juice over top.
Softened vanilla ice cream topped with chocolate sauce or sauteed apples and warm caramel sauce.

Sweet Crepe Cream Filling:
8 oz. cream cheese, softened
¼ cup butter (½ stick of butter), softened
¼ C. sugar
1 ½ tsp. vanilla
1 tsp. lemon rind
1 8oz. tub Cool Whip
Mix together cream cheese, butter, sugar, vanilla and lemon rind until creamy. Fold in Cool whip. Spoon a tablespoon or so of the filling down the center of crepe and roll. Top with favorite toppings such as fruit or ganache (chocolate glaze) or any of the toppings suggested above.


French Bistro Dinner Party Ideas:
Chalk board with menu written
Simple white or beige cotton table cloth, simple dishes and napkins
Bud vase with single stem rose
Votive candles
French music
Everyday type goblets
Cheese and bread tray
Dress in your favorite black turtleneck and beret!

Oreo Dessert

A favorite of mine for years. This cool dessert reminds me of sunburns from grandma's pool and mustache marks from Black Cherry Shasta. Hello summer.

Oreo Dessert Crust:

6 Tbs. Butter, melted

2 cups crushed Oreo cookie crumbs

Filling:

1-2 quarts ice cream of choice

Hot fudge sauce:

1 cup heavy cream

1/4 cup light corn syrup

4 Tbs. butter

Pinch salt

8 ounces semisweet or bittersweet chocolate, finely chopped

Topping:

Oreo cookies, roughly crushed

Crust and filling: Combine cookie crumbs and butter and press into a 9x13 pan. Soften ice cream slightly and then smooth onto cookie crumbs. Freeze for at least a few hours.

Sauce:

Bring the cream, corn syrup, butter, and salt to a boil in a small sauce pan over medium- high heat. Off the heat, stir in the chocolate, cover, and let stand until the chocolate is melted, about 5 minutes. Uncover and whist gently until smooth. Adjust the consistency by heating and stirring in additional cream as needed, 1 tablespoon at a time. Sauce can be poured over ice cream and frozen, or served as a warm sauce over a serving of the dessert. Top with crushed oreo cookies.

Stay at Home Pizza

So easy, so versatile. Use a pizza stone preheated in your oven and you will never go back to the frozen stuff.

Homemade Pizza
(This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great) Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and sliced chicken
Sliced mushrooms
Sliced red onion Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and still with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours.
Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the curst edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.

Out of School Party

Fun. Fun. Fun. Last May our class was a presentation of ideas for graduation/out of school get togethers. Table decor ideas can be simple with beach towels for table cloths, helium balloons coming out of beach buckets filled with treats. Don't forget sea shells, sunglasses and flip flops scattered about the table as well. Each person can make their own homemade "beach" frame with a some cheap shells and a little glue. We talked about how great pizza stones can be for a delicious homemade pizza, and how you can find them at grocery stores for relatively inexpensive. Homemade Pizza (This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great) Basic Pizza Dough: 4 ½ cups flour, plus extra for the counter 1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast 1 ½ tsp salt 2 Tbs olive oil 1 ¾ cups water, warm Pepperoni Pizza (makes 1 pizza): 3/4-1 cup sauce 1-2 cups mozzarella cheese Pepperoni slices (regular or turkey) Olive Oil Chicken Ranch Pizza: 3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip) Cooked and sliced chicken 1-2 cups mozzarella cheese Thinly sliced tomatoes Thinly sliced red onions Cooked bacon pieces Olive oil Barbeque Chicken Pizza: 3/4-1 cup barbeque sauce 1-2 cups mozzarella cheese Cooked and sliced chicken Sliced mushrooms Sliced red onion Pineapple tidbits Olive oil Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and still with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the curst edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza. Oreo Dessert Crust: 6 Tbs. Butter, melted 2 cups crushed Oreo cookie crumbs Filling: 1-2 quarts ice cream of choice Hot fudge sauce: 1 cup heavy cream 1/4 cup light corn syrup 4 Tbs. butter Pinch salt 8 ounces semisweet or bittersweet chocolate, finely chopped Topping: Oreo cookies, roughly crushed Crust and filling: Combine cookie crumbs and butter and press into a 9x13 pan. Soften ice cream slightly and then smooth onto cookie crumbs. Freeze for at least a few hours. Sauce: Bring the cream, corn syrup, butter, and salt to a boil in a small sauce pan over medium- high heat. Off the heat, stir in the chocolate, cover, and let stand until the chocolate is melted, about 5 minutes. Uncover and whist gently until smooth. Adjust the consistency by heating and stirring in additional cream as needed, 1 tablespoon at a time. Sauce can be poured over ice cream and frozen, or served as a warm sauce over a serving of the dessert. Top with crushed oreo cookies.

Spring Brunch

Fun class you missed in March...shame on you. Oh, you want to see pictures? Well tough, because not a single camera was in the building. Not to worry because I will post the recipes for you. Shanna and I talked about how this menu is kid friendly, both to prepare and eat. We also showed some fun ways to present the brunch, such as the Dum-Dum topiary trees and the free printables you can find online (such as the printable take home box). The quiche recipe actually comes from our "Pantry Solutions" pile , but that makes it sound less sophisticated, and it has done nothing to deserve that.

Crustless Quiche adapted from Sisters Café
1 1/2 cups Bisquick
6 eggs
3 cups milk
½ cup melted butter
Pinch or two of salt & pepper
3 cups grated cheese of your choice(cheddar, Colby jack, pepper jack, Swiss, Gouda, fontanel, etc.)About 2 cups Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chilis, etc)
About 1 cup Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Sliced tomatoes and grated Parmesan cheese (optional)

Beat together Bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. It is really very versatile—you can add what (and how much) you like! Spray a 9 x 13 pan with cooking spray and pour mixture into pan. Bake at 400 degrees for about 45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated Parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.

This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create its own crust while baking. It really is so good--and I love that you can throw in any vegetables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links (that is a mouthful!) with sliced zucchini or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.

Easy and Yummy Orange Roll Swirls adapted from Rhodes website
12 Rhodes Dinner Rolls, thawed but still cold (takes about 1- 1½ hours on a plate on your counter)
1 medium orange rind, grated
½ cup sugar
¼ cup butter, melted

Citrus Glaze
1 cup powdered sugar
1 Tablespoon butter, melted
3 Tablespoons orange juice
½ teaspoon vanilla extract

Mix grated orange rind with sugar in a small bowl. Melt butter in a separate small bowl. When rolls are thawed but still cool, cut one roll in half and roll one of the halves into about a 5 inch rope. Roll the rope in the melted butter, followed by the orange and sugar mixture. On a surface, form rope into a coil or swirl. Place each swirl into a sprayed mini muffin tin. Repeat process with other half of the roll, and remaining rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 9-11 minutes, until starting to lightly brown. Remove from oven and let sit in pans for about 5 minutes, then remove to a serving plate and glaze when rolls are still warm. Makes 24 mini roll swirls.

Heath Bar Fruit Dip
8 oz softened cream cheese
1/2 cup brown sugar
1/2 cup granulated sugar
2-3 Heath Bars chopped

Mix and serve chilled.

Crazy about CUPCAKES! Class

The last class we taught was all about CUPCAKES! Cupcakes are so cute and yummy and very trendy right now, and we wanted to take the guess work out of them. So we have had a fabulous few months of trying many cupcake recipes and have found our favorites! From trying way too many cupcakes at cupcake shoppes, we came to the conclusion that most cupcakes were made from a yummy chocolate or yellow cupcake and just the frosting and toppings make them different. Now, being the bit of food snobs that we are, we were in search for the cake part of the cupcake that wasn't too airy, wasn't too spongy, and had a rich taste, and dense consistency. Many hours looking at the two hundred million cupcake blogs and recipes out there and many hours in the kitchen, and many calories consumed and, drum roll please...we found them! The yummiest chocolate and yellow cupcakes! You can't go wrong with these two recipes, we promise they will please any cupcake connoisseur. We have shared them below as well as our favorite frosting and filling recipe (light and not too sweet, no one wants to eat playdough frosting on their cupcake, ooooh!) Look also for some fun and simple ideas, using these two cupcake recipes, and just adding variations. For the class, we made Devil's Food Cupcakes filled with "Perfect frosting and filling" recipe, topped with Chocolate Ganache for a absolutely rich and fabulous homemade Hostess cupcake! We also made Buttery Yellow Cupcakes and filled them with raspberry fruit filling, topped them with the Perfect frosting and put a fresh raspberry on top...can you picture it? Yum. We had so much fun and the cupcakes were so delicious-o! Try these recipes, Go CRAZY about Cupcakes, and be creative, you won't be disappointed!


Buttery Yellow Cupcakes
2 ¾ cups cake flour*
2 ½ tsp baking powder
½ tsp salt
16 TB (2 sticks) butter, softened
1 ¾ cups sugar
4 large eggs, room temperature**
1 TB vanilla extract
1 ½ cups buttermilk, near room temp***
*can substitute for each 1 cup cake flour, 7/8 cup all-purpose flour and 2 Tablespoons cornstarch.
**can bring eggs to room temp by putting in bowl with hot tap water for about 10 mins.
***can substitute for each 1 cup buttermilk, 1 cup milk mixed with 1 Tablespoon lemon juice, mix and let sit for about 10 mins.
Heat oven to 350. Whisk dry ingredients together in a bowl and set aside. Beat butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 mins. Beat in the eggs one at a time, mixing after each and beat in vanilla. Reduce speed to low and beat in 1/3 flour mix, ½ buttermilk, and repeat process alternating and ending in mixing in the remaining flour mixture. Fill cupcake pans with cupcake liners and fill with batter 2/3 full. Bake 17-20 mins. Or until a toothpick comes out with a few crumbs attached. Do not let brown or they are overdone! Remove from oven and let sit for 5 mins. before removing from pans to cooling racks. Let cool completely, about 1 hour, before frosting or filling. Makes 26-30 cupcakes.

For a fun variation, reduce the vanilla to 2 tsp and add 3-4 TB fresh lemon juice and 3-4 TB lemon zest for lemon cupcakes, or try fresh orange juice and orange zest for orange cupcakes! They will be heavier, so fill the cupcake liners about ¾ full.


Devil's Food Cupcakes
1 C Flour
1/4 C unsweetened cocoa powder
/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 C luke warm water
1/4 C buttermilk
Position rack in the middle of oven and preheat to 350. Line a standard 12 cup muffin tin with liners. I like the foil ones because they're pretty and play on the whole ding-dong angle. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat. Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don't over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.


Chocolate Ganache
3/4 C Cream
2 T real butter, melted
8 oz semi-sweet or dark chocolate, chopped
chocolate in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it's a good spreading consistency and then spread on top of filled cupcakes.


Perfect Cupcake Frosting and Filling
This recipe makes enough frosting to frost 12-16 cupcakes, double for 24-30 cupcakes.
3 TB flour
½ cup milk
½ cup real butter (MUST be good quality butter!)
½ cup sugar (granulated, not powdered sugar)
1 tsp vanilla extract (or other flavor if you wish)
In a small saucepan, whist together the flour and milk. Heat on medium heat whisking continuously until it starts to thicken. Stir and cook until you barely start to see streaks of the bottom of the pan (it should still be mostly liquid though) and quickly get off the heat still stirring. Put a mesh strainer over a bowl and pour the mixture into the strainer and stir with a rubber spatula to push it through, cleaning off the bottom of the strainer when you're finished. You should end up with a nice, smooth mixture. Put mixture in fridge and let it cool completely. In an electric mixer, beat the butter and the sugar a couple of minutes until fluffy. Use the whisk attachment on an electric stand mixer. Then while beating, pour in the cooled milk mixture, then the vanilla. Beat to combine and then scrape down bowl. It will look goopy and lumpy at this point! Just wait...beat on medium high for 7-8 minutes, longer if needed. After 7-8 mins. it will have transformed into a gorgeous and fluffy, light and silky frosting or filling! Frost with a frosting bag and a large tip (like Wilton 1M star tip). Or use a long (Wilton Bismarck) tip, or cut out the center of cupcake to fill a cupcake.

Helpful notes:
*Use real butter that is a good quality, cheap brands do weird things!
*If after 7-8 min. it's not fluffy, keep going and increase your mixing speed.
*Store at room temperature, it may separate in the fridge, can store overnight in a well sealed container.
*Can add other extracts instead of vanilla for a yummy alternative.
*Adding food coloring is okay.
*Try using ¼ c white and ¼ c brown sugar for a warm caramel flavor frosting.
*Do not try other additions such as cream cheese or sour cream or fruit purees, it doesn't work!


Another chocolate frosting hint: The chocolate frosting recipe found on the back of Hershey’s Cocoa is delicious. Always yummy and reliable.


Chocolate “Whopper” Frosting
1 cup butter, softened
2/3 cup cocoa powder
½ tsp salt
4 cups powdered sugar
2 tsp vanilla
1/3 cup milk
2/3 cup Ovaltine
1 cup heavy cream
Combine Ovaltine and milk in a small bowl and set aside to let dissolve. Cream butter, add cocoa and salt. Slowly add powdered sugar, alternating with cream, and Ovaltine mixture. Mix really well until light and fluffy (cream will whip). Frosts approx. 24 cupcakes. Chill in fridge until ready to serve to keep them fresh and light. Use to frost chocolate cupcakes with a large tip and frosting bag and put chocolate sprinkles and a whopper on the top for a fabulous chocolatey heaven! Jill even requested these for her birthday treat, and she is chocolate queen, so that tells you how good these are!!!


Cupcake Fun!
You can use the chocolate or yellow cupcake as a base for so many fun variations! Try some of these or make up your own...be crazy and creative!

Homemade Hostess Cupcakes: Use chocolate cupcake, fill with perfect frosting and filling, top with ganache.
Homemade Twinkies: Use yellow cupcake, fill with perfect frosting and filling, adding a little frosting to the top, and can add a piece of fresh fruit.
Toasted Coconut: Use yellow cupcake, add coconut extract to the perfect frosting and dip in toasted coconut.
Cheesecake: Use yellow cupcake, fill with Smuckers Simply Fruit, use a cream cheese frosting and top with finely crushed graham cracker crumbs.
Peppermint: Use chocolate or yellow cupcake, perfect frosting with peppermint extract, color frosting pink and put chopped pieces of candy cane on top.
Orange: Use yellow cupcake adding orange juice and zest, frost with chocolate frosting, adding a chocolate covered orange stick candy to top.
Lemon: Use yellow cupcake adding lemon juice or zest, perfect frosting with lemon extract, top with lemon zest.
Strawberry Shortcake: Use yellow cupcake, strawberry frosting and add a chocolate dipped strawberry to top. Or serve cupcake unwrapped on a plate and slice top ½ off, add whipped cream and fresh sliced strawberries, replace top ½ and add more cream and berries on top.


Cupcake gift ideas!
We loved the cute little boxes that you get when you go to a cupcake store and purchase one cupcake. They are little Chinese food take out containers. We found the cutest ones at Zurchers party store and the have at whole bunch of cute colors there. Wrap a ribbon or two around and you are set for a fun party favor or gift for a friend. They also sell little window boxes at party stores too that make your fabulous cupcakes look even more professional!


Decorating with Cupcakes!
For the class, Jill brought some fun and easy ideas for a cupcake dessert table or centerpiece. Use a framed mirror and martini glasses (we don't drink alcohol, so we got ours at a dollar store!) or use wide goblets if you have them. Turn some goblets upside and leave some right side up and put cupcakes in the glasses or on the stem of the glasses turned upside down. Decorate around the glasses with ribbon or flowers or candy or whatever! (Yes, we are kicking ourselves for not taking pictures at the class, AGAIN! We promise to do better!)
Jill also brought a cute smaller size cake plate and you can put that in the center of a larger platter and put cupcakes on the platter as well as the cake plate for a fun centerpiece or dessert table.