Caramel Apple Crisp Bites

I saw theses on Facebook, and being the apple crisp lover that I am, I just had to make them. They are sweet and delicious.  My edits, I made them in regular muffin tins (instead of the mini cups) and I just had to add WHIPPING CREAM!

They are so easy, even Jack was able to help make and decorate them and had tons of fun doing it!

Recipe from Princess Pinky Girl

BASE

2 cup graham cracker crumbs (I used store bought in a can. I find these to work the best) 12 tablespoons butter, melted 1/2 cup powdered sugar (can substitute with brown sugar)

FILLING

4 cups peeled, cored and chopped apples (we used golden delicious) 1/3 cup sugar 1/4 cup brown sugar 2 1/4 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees Melt butter In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon Evenly distribute mixture to the 24 mini muffin cups or 12 muffin cups (non-stick pan). Press along the bottom and sides to make a “cup” Bake for 5 minutes and let cool completely Chop the apples into little pieces. Don’t puree, just finely chop Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan) Sprinkle any extra graham cracker on top of the apples. Bake for 5 minutes at 350 Let cool completely Use a knife to loosen from pan and they should pop right out

TOPPING

1 cup whipping cream 1 tsp sugar 1/2 tsp vanilla Whip with mixer until thick. Place on top of apple mixture. Drizzle with caramel topping (store bought)

Best Ever Quinoa Chocolate Cupcakes

A couple weeks ago I was reminded of these absolutely yummy cupcakes Jack and I enjoyed at a birthday party last year.  Harrison’s 3rd birthday opened my eyes to the most delicious chocolate cupcakes made with quinoa…I couldn’t believe it!  Thanks Andree & Jason. I recently requested the recipe for a friend and thought, man, this is just too good to not share with everyone.

From one blogger, out through another, check out BEST EVER QUINOA CHOCOLATE CUPCAKES  by Cake on the Brain.

BEST EVER QUINOA CHOCOLATE CUPCAKES adapted from Quinoa 365: The Everyday Superfood Makes 12 large scrumptious cupcakes

• 2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
• 1/3 cup milk
• 4 large eggs
• 1 tsp pure vanilla extract
• 3/4 cups butter, melted and cooled
• 1 1/2 cups organic cane sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

*1 muffin tin (large cups, large cupcake liners) with 12 wells.

1. Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners.
2. In a Vitamix, Blender of Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.
3. Dump in the sugar, cocoa, baking powder, baking soda and salt into the Vitamix. Blend well to combine.
4. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!)
5. Bake in the centre of the oven for approximately 30 minutes.
6. Test the cupcakes for doneness with a toothpick or cake tester.
7. Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.
8. Frost if desired with Swiss Meringue Buttercream using a 1M Wilton tip. Decorate with the chocolate lace hearts (see post above for the easy method I used). Bling it up with dragees if desired.
9. Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don’t think they’ll last that long.

Note: Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 10 minutes. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the Quinoa to cool.

Rice Cooker Method: Cook rinsed quinoa as you would rice, following manufacturer’s instructions and the indicator lines for appropriate water levels. I made 1 cup quinoa and found it had enough leftovers to make another dish.

Drunk Dunkin’ Double Chocolate Chip Cookies

I came across one of the most delicious cookies when I was at my cousins place for a Christmas bake a couple years ago.  She made these double chocolate, melt-in-your-mouth, fudgy, yummy cookies that were topped with a white chocolate dip.   It was divine!  She said it was the Hersey’s Perfect White Chocolate Chip Cookies, but in testing these last winter, they just didn’t compare.  It could be the recipe…or it could be the baker.

This past weekend I was visiting my Aunt and I spotted one of those delicious cookies.  It made me wonder if I could find another recipe that might give Hersey’s a run for their money.  In my search I came across the Boozy White Chocolate Chip Fudge Cookies.  It intrigued me because it incorporated booze and it used cake mix.  I decided to alter the recipe only slightly (as it was my first attempt) to see what may result, but I still felt it necessary to rename these special treats.

They are definitely soft and fudgy cookies, but I’m put a warning that these are also super-duper rich and chocolaty.  Enjoy!

Ingredients 

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 1/4 cup vegetable oil 1/4 cup coffee-flavored liqueur 1 egg 1 cup white chocolate baking chips 1 cup semi-sweet chocolate baking chips

  Directions

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. In large bowl, beat cake mix, oil, liqueur and egg with electric mixer, or mix with spoon. Fold in 1/2 cups white chips and 1/2 cups dark chocolate. Keep the rest of the chocolate for dipping. Drop dough by teaspoonfuls onto cookie sheet.  I prefer these cookies as bite sized bits….more dip per cookie. Bake 8-10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Melt the remaining two chocolates separately and use to lightly dip, approximately covering 1/4 to 1/3 of the cookie.

Expert Tips Change the flavor of the cookies by using another liqueur of your choice. I used Kahlua for my batch, but Frangelico is up next. To ensure cookies don’t overbake on the bottom, run cookie sheet under cool water in-between batches. I just used two baking sheets to allow for extra cooling time.

Melt the chocolate chips. Melt in a double broiler, crock pot, or microwave.  For a great microwave technique, I saw this recommendation online.   With the microwave you just need to ensure you are paying attention not to overcook or burn the chocolate. Heat and stir the chips in intervals, about 20-30 second until the last chunks have melted. Stop heating. Adding a small amount of vegetable oil and start dipping.

The things you can do with Campbell’s Mushroom Soup – No Stir Risotto

This Campbell’s recipe is not only easy and no fuss, it’s darn delicious.  The risotto can easily be served as a main dish, however, sometimes I omit the meat and have it as a side with steak, fish, or chicken breast.

The original recipe included a number of low-fat ingredients, such as low-fat mushroom soup, mozzarella, and parmesan.  I substitute with the real deal, but I’m sure it tastes delicious any way you like to put it together.

Enjoy!

Ingredients

1 can (284 mL) CAMPBELL’S® Cream of Mushroom Soup 3/4 cup (175 mL) water 1/2 cup (125 mL) 1% milk 1/4 cup (60 mL) shredded Mozzarella cheese 3 tbsp (45 mL) grated Parmesan cheese 2 cups (500 mL) baby spinach leaves 1 cup (250 mL) chopped red pepper 1 cup (250 mL) coarsely chopped mushrooms 1 tsp (5 mL) chopped fresh thyme leaves 3/4 lb (375 g) boneless, skinless chicken breasts, cubed 3/4 cup (175 mL) uncooked Arborio rice 1 tbsp (15 mL) chopped fresh parsley

Directions

1. Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover. 2. Bake at 400°F (200°C) for 35 minutes. Stir. 3. Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

The Ultimate Flapjacks for my Ultimate Jack

My son, Jack, requests pancakes for breakfast on a regular basis, probably more for the syrup than than anything else, but these tasty cakes are the best – every single time.  Sunday mornings are the perfect days for serving these yummy flapjacks, but they are also great for a breakfast dinner when you’re feeling lazy.

Recipe compliments of an old university friend, Ros, who treated me to multiple batches of Sunday morning flapjack breakfasts.

WET 1 egg beaten 1 3/4 cups milk 2 tbsp vegetable oil

DRY 1 1/2 cups flour 1-2 tbsp sugar 3 tsp baking powder 1/2 tsp salt

Mix separately, then whisk together.  Grill on medium heat on lightly oiled pan.