Banana Split Bites

For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. And I was asked, by friend Caroline, not to let her boys eat too much dessert.

Keeping all things in mind what I served is what you see here. It was a hit!

Here’s what wasn’t a hit and what I learned.

• Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.
• Know in advance what other kids will and won’t eat. Hungry kids are cranky kids and some cranky kids bite; so no that is not a new tattoo I’m sporting on my arm.

Luckily, dessert made all things right. The banana split mini bites were fun and having two each seemed to be just enough for each kid.

No recipe just a few notes:

• Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
• Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
• Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

Source: Bakers Royale

Cinnamon Sugar Pull-Apart Bread

Makes: one 9×5x3-inch loaf

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

Read the rest of this entry »

Homemade Oreos!

A recent recipe from Sassy Radish shows you how to make Homemade Oreo’s ten times better (and cheaper) than the ones on the shelf at a grocery store! America’s Favorite Cookie can now be made in your own kitchen! So, grab some milk and enjoy!

Homemade Oreos

Makes 25 to 30 sandwich cookies……..

Chocolate Wafers Ingredients:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used a very dark Callebaut)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I used 1 cup of sugar because I didn't want a very sweet cookie and a very sweet filling]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

Filling Ingredients:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.

2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Chocolate Chip Cookie Dough Truffles!

Image Source

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

1/2 cup butter
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
chocolate bark, to melt for dipping
additional chocolate chips, sprinkles, etc., optional for topping the truffles

1. In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.

2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.

3. Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. Keep them refrigerated until ready to serve.

Yield: 3 to 4 dozen truffles

Tips:
*I used the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. It’s available at Sam’s Club- they may have it at Costco too.
*You may wish to speed up the chilling process and place the balls into the freezer, but it’s not such a good idea. The dough freezes up and then when it begins to warm up again- it expands and may cause the chocolate coating to crack.

Source: RecipeGirl.com (Adapted from Food Network)

Read more: http://www.recipegirl.com/2011/03/30/chocolate-chip-cookie-dough-truffles/#ixzz1K8Eq5QFY

Strawberry Margarita Jell-O Shooters!

Strawberry Prep:

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry.
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix

• 1 box Strawberry Jell-O
• 4 ounces tequila, preferably reposado or blanco
• 2 ounce Cointreau
• Salt for garnish

Instructions

1. Boil one cup of hot water in a saucepan,  then add in Jell-o powder and whisk until powder is completely dissolved, about 2  minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3. Pour final Jell-o mix into strawberries and chill overnight. Dip  your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

From: Bakers Royale

The Perfect Homemade Baked Ziti

Simple, yet delicious.

1 lb box of ziti
4 cups prepared spaghetti sauce (homemade or jar)
1 lb ground beef
15 oz container ricotta cheese
1/4 cup parsley, finely chopped
1 egg, slightly beaten
3/4 tsp salt
1/4 tsp pepper
8 oz shredded mozzarella cheese
1/2 cup Parmesan cheese

Preheat oven to 350 F. Cook the ziti pasta per package directions, drain.

Brown the ground beef until no longer pink, drain. Stir in the ricotta, parsley, egg, salt, pepper and 2 cups of the spaghetti sauce. Add cooked ziti and toss to coat.

Put ziti mixture into a 13×9 baking pan and cover with the remaining 2 cups of spaghetti sauce. Sprinkle with mozzarella and Parmesan cheeses. Bake for 30 minutes or until cheese begins to brown.

Sauce note: Use a homemade sauce which consists simply of 1 14-oz can tomato sauce, 2 6-oz cans of tomato paste, 2 14-oz cans water, 2 tablespoons dried basil and some fresh ground pepper. I usually saute a couple cloves of garlic and some minced onion in olive oil first, then add the sauce ingredients. Bring to a boil, then simmer for a 20 minutes or so.

From: Amanda’s Cookin’

Chocolate Chip Cookie Cupcakes! :)

You get the best of both worlds with this delicious unique recipe from AllRecipes that combines two great desserts: Cookies & Cupcakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Boston Cream Cupcakes!

A recent recipe from Woman’s Day shows you how to make delicious Boston Cream Cupcakes! Try them out today!

Ingredients

• • Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • Filling:
  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 tsp vanilla extract
  • Chocolate Glaze:
  • 8 oz semisweet chocolate, chopped
  • 1/3 cup each sugar and water
  • 3 Tbsp unsalted butter, softened

Recipe Preparation

1. Cupcakes: Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder, and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Filling: Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.

7. Glaze: Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. To assemble: Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

Cookie Monster Cupcake!

What says “yum” like two desserts in one? This creation is made up of vanilla cupcakes, blue icing and blue-dyed desiccated coconut to give Cookie Monster his puppet-like face. Just add the signature cookie in his mouth to round it out. Move over kids—nothing tempts adults like edible nostalgia.

From: The Sixth Wall

Cooking Tips That Last for a Lifetime!

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

2. Use a meat baster to “squeeze” your pancake batter onto the hot griddle – perfect shaped pancakes every time.

3. To keep potatoes from budding, place an apple in the bag with the potatoes.

4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

5. To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.

6. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.

7. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

8. If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato-it absorbs the excess salt for an instant “fix me up.”

9. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

10. Place a slice of apple in hardened brown sugar to soften it back up.

11. When boiling corn on the cob, add a pinch of sugar to help bring out the corn’s natural sweetness. (ah, an old 1940’s Fannie Farmer trick!)

12. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.

13. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

14. Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

15. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

16. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

17. To get rid of itch from mosquito bite: try applying soap on the area, instant relief.

18. Ants, ants, ants everywhere … Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march-see for yourself.

19. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

20. NOW Look what you can do with Alka-Seltzer:

Clean a toilet-drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.
Clean a vase-to remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.
Polish jewelry-drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.
Clean a thermos bottle-fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).
Unclog a drain-clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.