Alice Springs Chicken

    I recently saw a picture of Alice Springs chicken and knew it was something I had to make.  Chicken is my absolute favorite meat and smothering it with cheese is my favorite way to eat it.  This chicken is not only smothered with cheese but with sauteed mushrooms, bacon, and a honey mustard sauce as well.

     I was a little concerned that the Dijon mustard would overpower the other flavors in this dish, but once it was combined with the honey and oil it took on a whole new flavor.  The chicken itself was incredibly moist and the sweet and tangy honey mustard was slathered on top of it.  Then came the sauteed mushrooms and bacon.  It's finished off with a handful of Mexican blend cheese.

     The only word to describe it is delicious.  My husband, who is not all that fond of chicken, even called me at work the next day to tell me how good this chicken was.  I served it with a side of mashed potatoes and some green beans.

Alice Springs Chicken (adapted from Everyday Food)
1/4 c. Dijon mustard
1/3 c. honey
2 T. olive oil, divided
1 t. lemon juice
4 boneless chicken breasts
1 c. sliced mushrooms
1/2 t. salt
1 t. pepper
4 slices bacon

1 c. shredded Mexican blend cheese

2 t. chopped fresh parsley

1.  Combine the mustard, honey, half the olive oil, and the lemon juice in a bowl.  Whisk to combine. 

2.  Place the chicken breasts in a ziplock bag and our half the mustard mixture over top.  Refrigerate for at least 2 hours.

3.  Preheat the oven to 375 degrees.  Heat the remaining olive oil in a large skillet over medium high heat.  Remove the chicken from the marinade and sprinkle with salt and pepper. 

4.  Add the chicken to the skillet and cook for 5 minutes on each side or until browned.  Remove and place in a 9 x 13 pan.  Brush with remaining marinade.

5.  In the same skillet add the mushrooms.  Saute for 5-7 minutes or until the liquid is gone.  Spoon the mushrooms on top of the chicken.  Put the chicken in the oven.

6.  Cook the bacon in the same skillet, turning to brown on both sides.  Remove the bacon to a paper towel and let drain for 2 minutes.  Remove the chicken from the oven.  Place a strip of bacon on each piece of chicken and sprinkle with the cheese.  Cover with aluminum foil and bake 10 mintues or until cheese is melted and the chicken is cooked through.

7.  Remove from oven and top with any remaining marinade and sprinkle with parlsey.

This post linked to:

Tempt My Tummy Tuesdays, Tuesdays at the Table, Made From Scratch Tuesdays

Cast Party Wednesday

Chili Lime Tofu: Meatless Mondays

     When I told my husband we were having chili lime tofu for dinner I could tell he wasn't thrilled.  I've been making a lot of tofu recipes lately and some have been good and others have not.  The chili lime sounded good and had very simple ingredients.

      I liked that the tofu is cooked in a skillet sprayed only with cooking spray.  The tofu triangles turned a golden brown and were nice and crispy.  The sauce smelled amazing and when it was poured over top of the tofu it made a nice glaze over it. The tofu is spicy, flavorful, and crisp with hints of lime, garlic, and soy sauce.  I served it over lime scented jasmine rice with sauteed sesame garlic spinach. 

     My husband loved this dish and in fact asked if I would make it with 2 bricks of tofu next time so he could have leftovers the next day!  The only thing I would change is that I would double the sauce recipe and save some to pour over the rice as well as the tofu.  This dish will be making it on our menu at least once a month from now on!

Chili Lime Tofu with Jasmine Rice and Spinach(adapted from Food For Thought) 

1 c. jasmine rice
1 1/2 c. water
1/2 t. salt
1 lime
1 t. nutmeg
1 T. sugar
3 T. soy sauce
1/2 t. cayenne pepper
1 t. garlic chili pepper sauce
2 cloves garlic, minced
1 package extra-firm tofu, pressed and drained
2 c. fresh spinach

1 T. sesame oil

2 garlic cloves, minced

1.  In a medium sized saucepan combine the jasmine rice, water, salt, zest of the lime, and nutmeg.  Cook according to the package directions.

2.  In a small bowl combine the sugar, soy sauce, cayenne pepper, garlic chili pepper sauce, garlic cloves, and juice of the lime.  Mix well and set aside.

3.  Slice the tofu into 5 slices.  Cut each rectangle in half then each square into two triangles.  Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.

4.  Remove the skillet from heat and pour the chili lime sauce over top of the tofu.  The sauce will bubble up , reduce, and form a glaze.

5.  In a medium saute pan saute the spinach, sesame oil, and garlic.  Cook for 5 minutes or until the spinach is wilted but still green.

6.  Serve the rice topped with spinach with the tofu on top.

This post linked to:

Meatless Mondays, Mangia Mondays, Making you Crave Mondays

Mouthwatering Monday, What's Cooking Wednesday

31 While 31 (1 Year Update)

     Tomorrow is my 32nd birthday which means I've been working on my 31 while 31 list for an entire year.  I'm glad I made a list because I've completed a lot of things I wouldn't have otherwise even tried.  My goal was to complete 25 out of 31 items on my list.

     Looking below, I've completed 23 out of 31 of my tasks and I'm pretty happy with that.  Of the items I didn't complete I'm moving the pierogies, dill pickle spears, croquebouche, and scrapbooking our honeymoon to next years list.

Things to Cook:
-Lamb (I have never made lamb in my life)  03/05/12-Greek Style Lamb Pita-Complete!
-Moussaka 08/04/2011-Made a vegetarian version when friends came over-Complete!
-Focaccia 11/06/2011-Made rosemary foccaccia-Complete!
-Pierogi
-Bagels  06/06/12-Made jalapeno cheddar and salt bagels-Complete!
-Baba Ganoush-2/26/12 (no recipe included because it didn't turn out well)-Complete!
-Gnocchi 01/15/12-Made Potato Gnocchi-Complete!
-Beer Crab Chips with Vinegar Aioli
-5 recipes I have saved on my Foodbuzz account Wonton Soup 09/06/2011, Alice Springs Chicken 11/10/11, Smoky Pulled Pork Tacos 12/08/11,  Zucchini Fries with Sriracha Mayo 06/21/12, Lemon Curd with Mixed Berries 6/27/12,-Complete!

Things to Can:
-Bread and Butter Pickles 07/31/2011-6 pints-Complete!
-Dill Pickle Spears
-Tomato Sauce 08/19/2011-6 pints-Complete!
-Apple Butter 09/05/2011-7 half pints-Complete!




Things to Bake:
-Monkey Bread 01/21/12-Complete!
-Pull apart Cinnamon Bread 12/03/11-Complete!
-Beignets
-Croquebouche
-Apple donuts Apple Cider Donuts 10/22/11-Complete!
-Filled Cupcakes  King Cupcakes 02/19/12, Chocolate Covered Strawberry Cupcakes 4/21/12-Complete!
-2 new types of bread (I currently only bake white bread) Croissants 9/10/11, Povitica 10/15/11-Complete!

Crafting:
-Finish my cruise scrapbook-7/25/12-Complete!
-Scrapbook our honeymoon (from last summer!)

Reading:
-Read at least 2 books in my work field (Special Education)  A Fractured Mind 2/27/12 (Non-fiction about multiple personalities disorder), Twenty-Two Faces 7/14/12 (Non-fiction about multiple personalities disorder)-Complete!
-Read at least 3 books out of normal reading genres The Immortal Life of Henrietta Lacks 10/24/11, The Red Tent 11/28/11, Outcasts United 12/14/11, The Shack 3/8/12-Complete!
Travel:
-Take my husband to Niagara Falls
-Take my husband to 2 new restaurants in Pittsburgh 1/17/12-We went to PF Chang's in Baltimore, April-Ditka's in Pittsburgh, 4/28-Dutch's at Deep Creek Lake, 6/9-Out of the Fire Cafe in Donegal-Complete!
-Go to Vermont 08/07/2011-08/10/2011 Frank and I went to Stowe, VT-Beautiful-Complete!

Health and Fitness:
-Take an aqua zumba class (I've been dying to try this!) Started this class on 08/23/2011-Complete!
-Get certified as a Zumba instructor
-Get at least 4 pedicures this year 11/19/11, 01/14/12, 04/09/12, 06/22/12-Complete!
-Get at least 2 full body massages  04/03/12 (thanks to my husband!), 6/1/12 I received a mini-massage at work for an end of the year treat!-Complete!

Healthy Turkey Chili

   This week I decided to get back into the bi-weekly recipe swaps when I saw that we were exchanging healthy recipes.  I've really been trying to cook healthier the past few weeks and can always use delicious tasting healthy recipes.  When I received a recipe for chili I was a little bit concerned.  I have several chili recipes that I make frequently and none of them are healthy.

   After looking over the recipe I noticed that ground turkey is used instead of beef and lots of vegetables are added in.  This recipe also calls for beef broth which I've never put in chili before.  The turkey chili ended up being thick and flavorful.  I loved the addition of all the vegetables.

   It was very filling and healthier then my other recipes. Frank was able to tell that I used turkey instead of beef, but he still thought it was good as well.  The chili also cooks up in about an hour which is a time saver over my other recipes.  I'll be keeping this recipe handy for future use.

Healthy Turkey Chili  (adapted from Does NOT Cook Well With Others)
1 T. olive oil
1  pound lean ground turkey
1  package taco seasoning mix
1 t. ground coriander
1 t. dried oregano
2 t. hot sauce (I used Frank's red hot)
3 T. tomato paste
1 (14.5 oz) can low-sodium beef broth
1 c. salsa
1 (28 oz) can crushed tomatoes
1 (5 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1 medium yellow or white onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
1/2 c. low-fat sour cream
1/2 c. shredded low-fat Cheddar cheese

1.  In a large stock pot  cook the turkey over medium high heat, stirring occasionally. Season with taco seasoning mix, coriander, oregano, hot sauce, and tomato paste.  Mix well and continue cooking until turkey is well browned.

2.  Pour in beef broth and simmer to reduce liquid, about 5 minutes. Add salsa, tomatoes, black beans, and green chilies.   Continue cooking at a moderate simmer for 10 minutes.

3.  While the chili is cooking, heat the olive oil in a large skillet over medium-high heat. Cook onion, green bell pepper, and red bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili in the stock pot, and continue cooking at a very low simmer.

4.  Continue cooking the chili for an additional 15-30 minutes.  Add in a half cup of water if it gets too thick.

5.  Ladle chili into serving bowls. Top with sour cream and cheddar cheese.  Serve hot.

This post is linked to:

Seasonal Inspiration,  Bacon Time with Hungry Hypo

Biscuits, Cheesy Biscuits, & Individual Berry Shortcakes: Daring Bakers

     Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I love biscuits so I was excited to get started on this challenge.  I was shocked by how fast, easy, and versatile this recipe turned out to be!

     I first made the original biscuits which were wonderful with butter or jam.  Then I made a sweet version which I topped with Devonshire cream and jam.  I went one step farther and used the sweet biscuits to make individual berry shortcakes which were amazing.  They were stuffed with real whipped cream, blueberries, and strawberries.  It is such a quick and easy dessert to make for unexpected company.  I'll be making those again soon!

     The last version I tried was a cheddar chive biscuit.  I took them into my school for a soup luncheon and they were gone before I even got to the luncheon!  Talk about a winning recipe.  I am so glad that Audax gave us this recipe to try.  I have several other versions of this biscuit that I can't wait to make!

Basic Biscuits (scones) (recipe from Audax Artifex)

1 c. flour
2 t. fresh baking powder
¼ t. salt
2 T. frozen butter, grated
½ c. cold milk

1. Preheat the oven to 475 degrees.

2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.

4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

5. Pat the dough into a 6 x 6 square that is approximately ¾ inch thick.

6. Use a 2 inch biscuit cutter and stamp out 6 biscuits. Gently reform the scraps of dough and cut out 2 more biscuits.

7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

8. Serve warm with butter and jam.


Cheddar Chive Biscuits
2 c. flour
1 T. fresh baking powder

½ t. salt

4 T. frozen butter, grated
1 c. cold milk
¼ c. shredded cheddar cheese

2 T. fresh chives, chopped

1. Preheat the oven to 475 degrees.

2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.

4. Gently mix in the cheese and chives taking care not to over mix.

5. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

6. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

7. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.

8. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

9. Serve warm with butter or plain.

Dessert Biscuits and Individual Berry Shortcakes
2 c. flour
1 T. fresh baking powder
¼ t. salt
2 T. sugar
2 T. frozen butter, grated
½ c. cold milk
For the shortcakes:
1 c. sliced strawberries
1 c. blueberries
1 c. heavy cream
1 t. vanilla
2 T. powdered sugar
1. Preheat the oven to 475 degrees.

2. In a mixing bowl combine the flour, baking powder, salt, and sugar. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.

4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

5. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

6. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.

7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

8. While the biscuits are cooling put the heavy cream in a large mixing bowl.

9. With a mixer on medium speed beat the whipping cream until it thickens, about 3 minutes. Add in the vanilla and sugar and beat on high for one minute.

10. Cut the biscuits in half. Place a spoonful of whipped cream on the bottom biscuit and layer with strawberries and blueberries. Top with the other half of the biscuit. Place a dollop of whipped cream on the biscuit then top with a strawberry or blueberry. Serve immediately.

This post linked to:

Shine on Friday, Sweet Tooth Friday, Foodie Friday

Marinara Magnifica

     I had an abundance of tomatoes in my garden this year and made a ton of  salsa and tomato sauce.  I also ended up canning a bunch of tomatoes that I could use to make a huge pot of marinara that I can freeze and use all winter and spring. I wanted to use a combination of tomatoes and green peppers from my garden.  Marinara Magnifica uses both of these, makes a huge pot, and has tons of spices.

    I loved the flavor of this sauce.  I also liked the fact that it simmers in a crock-pot all day which makes for a melding of all the flavors.  It ended up making enough for us to use on spaghetti the night I made it and I was able to freeze three large quart sized bags to use later.  The best thing about this recipe is that the spices and extra vegetables can be added and subtracted as you wish. 

Marinara Magnifica (adapted from Caitlin's Cooking and More)
1 T. olive oil
2 c. chopped onions
1 T. brown sugar
5 cloves garlic, minced
1 c. chopped green pepper
1 pound tomatoes, chopped
2 (28 oz) cans chopped tomatoes
1 (6 oz) can tomato paste
1/2 c. red wine
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1 t. salt

1/2 t. marjoram

1/2 t. thyme

1 t. black pepper

1/2 t. red pepper

1.  Heat the oil over medium heat in a skillet.  Add the onions and brown sugar and saute for 15 minutes or until they begin to caramelize.

2.  Put the onions in the crock-pot and then add in all the additional ingredients.  Stir until they are well combined.  Cook on low for 8 hours, stirring occasionally.

3.  Serve with pasta. 

**If freezing, cool the sauce and then spoon into freezer bags and freeze for up to 6 months.**

This post linked to:

Full Plate Thursday, It's A Keeper, Frugal Food Thursday

Cinnamon Sugar Pull Apart Bread

     For month's I've been seeing all different types of pull apart breads.  From cinnamon sugar to pumpkin to jalapeno cheddar, pull apart bread has been all the rage.  I've had this bread on my list of things to bake and I finally got around to making the original this past week.  I have no idea why I waited so long, but believe me, I won't be waiting that long to make it again!

    The process of making the bread was actually fairly simple.  I was worried that it was going to be endless time and directions but it really ended up being quite simple.  The needs to double twice like most yeast breads.  When it is rolled out the bread is slathered in butter, cinnamon, and sugar and then stacked into thirty-six pieces.  That means the sugar mixture is in between each of the 36 pieces. 

     The bread baked up much bigger then I expected.  The top and sides were golden brown and crispy while the inside was soft and buttery.  The cinnamon and sugar gave a sweet flavor to the dough.  The bread was so good that I didn't have to put anything on it.  It was perfect as an after dinner snack as well as heated up for breakfast in the morning.  I can't wait to try some of the other combinations of the pull apart bread!

Cinnamon Sugar Pull Apart Bread (adapted for Joy the Baker)
2 ¾ c. flour
¼ c. sugar
2 ¼ t. active dry yeast
½ t. salt
2 oz. melted butter
1/3 c. low fat milk
¼ c. water
2 eggs
1 t. vanilla

For the filling:
1 c. sugar
2 t. cinnamon
2 oz. melted butter

1.  In a large mixing bowl combine the flour, sugar, yeast, and salt.  Set aside.

2.  In a small bowl beat the eggs and set aside.

3.  In a microwave safe dish melt the milk and butter for 1 minute.  Stir well and then add in the water and vanilla.  Let the mixture stand for 1-2 minutes to cool off.

4.  Pout the milk mixture into the flour mixture and mix with a spatula.  Add in the eggs and stir the mixture until the eggs are incorporated into the batter.  The mixture should be sticky.

5.  Place the dough in a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Allow to double for 1-2 hours.

6.  After the dough has risen, melt the butter for the filling.  Combine the cinnamon and sugar in a bowl and set aside.  Grease a loaf pan and set aside.

7.  Deflate the risen dough and add 1-2 tablespoons of four into the dough.  Use a rolling pin and roll the dough into a 12 inch by 20 inch rectangle.  Use a pastry brush and brush the dough with the melted butter.  Sprinkle with all of the cinnamon and sugar mixture.

8.  Slice the dough into six vertical strips.  Stack the strips on top of one another and then slice the stack into six equal pieces.  Layer the stacks in the loaf pan so that you can see the slices.  Place a kitchen towel over the dough and allow to rise for 45 minutes.

9.  Preheat the oven to 350 degrees.  Bake the bread for 30-35 minutes or until the top is golden brown.  Remove from oven and cool for 15-20 minutes on a wire rack.  run a knife around the edges of the pan to looses bread then invert the bread on a clean cutting board.  Flip the bread right side up onto a place and serve warm.

10.  The bread can be stored in an air tight container for up to 3 days.

This post linked to:

What's Cooking Wednesday, Cast Party Wednesday

Pretzel Crusted Mustard Pork Chops

    I don't have very many pork chop recipes so I usually rotate the handful that I do have.  I'm always on the lookout for simple, delicious looking recipes and I found that with this pork chop.  There are only 6 ingredients on the list for these pork chops and they are really tasty.

    I absolutely love the combination of pretzels and mustard.  Whenever I eat a soft pretzel I like to either put mustard or cheese on it, so when these pork chops were topped with both I was in heaven.  The pretzels gave the chops a nice crunch and the mustard and butter combination was fabulous.  This dish literally took 5 minutes to prep and tastes great.

Pretzel Crusted Mustard Pork Chops (adapted from Lemons and Love)
4 thin cut pork chops
4 T. butter, melted
1 T. spicy brown mustard
5 oz. pretzels, finely crushed

1 t. black pepper

1/3 c. shredded cheddar cheese

1.  Preheat the oven to 375 degrees.  Spray a baking pan with cooking spray and set aside.

2.  In a shallow dish mix the melted butter and mustard.  In another shallow dish place the crushed pretzels.

3.  Dip each pork chop into the butter and mustard mixture and then roll in the pretzels.  Place the pork chops in the baking dish.

4.  Bake for 20-25 minutes, flipping once.  Remove from the oven and sprinkle with cheese.

This post linked to:

Tuesdays at the Table, Made from Scratch Tuesday, Tempt My Tummy Tuesday

Spinach Lasagna Rolls: Meatless Mondays

    I love the ease of using the no boil lasagna noodles, but sometimes you just have to go back to the original.  These spinach lasagna rolls require boiling the noodles in order to spread the cheesy spinach goodness on them and wrap them up.  I liked that this was not another pasta dish with red sauce. 

    The filling for these rolls is a combination of cream cheese, spices, mozzarella cheese, spinach, and a bit of alfredo.  My husband loved the fact that there was no ricotta cheese in this type of lasagna as he is not a fan.  The addition of the cream cheese, which I never would have thought of, gave the filling a silky smoothness.  The alfredo sauce was a wonderful accompaniment to the spinach rolls.  They are very filling and we ended up having enough left over for lunch the next day.  There are so many different additions you could make to these lasagna rolls such as artichokes, onions, carrots, or any other vegetable you can possibly think of.

Spinach Lasagna Rolls (adapted from What's Cookin, Chicago?)
1 (8 oz) brick cream cheese (I used the 1/3 less fat)
1 (10 oz) package frozen spinach, thawed and drained
2 c. shredded mozzarella cheese
3 garlic cloves, minced
1 t. oregano
1/2 t. salt
1/2 c. roasted red peppers, chopped
1/2 c. Parmesan cheese
12 lasagna noodles, cooked and drained
3 c. Alfredo sauce (I used Classico's Light Alfredo)

1.  Preheat the oven to 375 degrees.  Spray a 9 x 13 inch pan with cooking spray.

2.  Set the boiled and drained noodles on a sheet of waxed paper so that they do not stick.

3.  In a bowl combine the cream cheese, 1 cup mozzarella, 1 cup Alfredo sauce, garlic cloves, spinach, oregano, and salt.  Spread evenly on each of the noodles.  Top the cheese mixture with the chopped roasted red peppers.


4.  Roll up the noodles tightly and place seem side down in the baking pan.  Top with remaining Alfredo sauce and then sprinkle with mozzarella and Parmesan cheeses.

5.  Bake for 30 minutes or until heated through.

This post linked to:

Meatless Monday, Mangia Monday, Making you Crave Monday,

What Makes you Say Mmmmm, Mouthwatering Monday

Scary School by Derek the Ghost

      Somewhere in the United States is Scary School; the first school for humans and monsters together.  Scary School by Derek the Ghost and illustrated by Scott M. Fischer details one full year at Scary School.  The kids at the school are getting ready for the Ghoul Games but preparing for them means surviving the year at Scary School.

       In this book you'll meet the staff of the school.  There's Ms. Fang, an 850 year old vampire whose bite is much worse then her bark.  Then there's Mr. Snakeskin, the science teacher who can teach anatomy in a way the kids will never forget.  Mrs. T. is a sweet T-Rex in a blue dress who can turn deadly if you are in her detention hall at lunch time.  Dr. Dragonbreath is the toughest teacher in the school; read his fifth rule and you'll be gone in a puff of fire.

       The narrator of the book is Derek the Ghost.  He was just a regular kid at Scary School until a science experiment got out of control and left him as a ghost.  The school year starts with a human, Charlie Nukid, making some new friends at the school.  His friends include Peter the werewolf, Johnny the Sasquatch, Petunia the girl who makes flowers, and many other interesting students!

       This book had me captivated from the beginning.  I can easily see children and young adults getting sucked into the world of Scary School and wanting to read more.  The kids at the school are normal in most ways but some of them have some very scary hidden talents.  The tales of the students and teachers at Scary School are a little bit gross, a little bit scary, and a whole lot funny!  This book is sure to keep middle and high school students engaged and laughing until the very end.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads, Review Party Wednesday

Chocolate Covered Brownie Bottom Cheesecake

    This January we've had a ton of weird weather.  Several days have been in the 50's and other days have been in the teen's with a lot of snow.  This month Melissa,  from I Was Born to Cook, challenged us to make a snow day treat for What's Baking?  I had a delay this past Friday so I immediately wanted to use that time to make a decadent dessert for our weekend football party.

      I love to make brownies and our friends enjoy them but I wanted to do more then just plain brownies.  Then I thought about the mini cheesecake bites that went over so well at our New Year's party.  I remembered seeing a recipe for brownie bottomed cheesecake and went to town.

      The brownie layer is rich and chocolaty.  It's a great base for cheesecake.  The cheesecake was a basic recipe with cream cheese, eggs, and sugar.  My cheesecakes don't always turn out but I think leaving the cheesecake in the oven to cool helped a lot.  On top of the cheesecake goes a thick and gooey chocolate glaze.  Finally I piped on the whipped chocolate ganache and garnished the cheesecake with strawberries.

      This dessert is one for hard core chocolate and sweet tooth lovers.  It weighed in at just over 5 pounds.  The layer of cheesecake in between the different chocolates was out of this world!  The strawberries gave a new dimension to the dessert with a sweet and sour touch.

      Our friends raved about this dessert and one told us that he took a piece home to save for the next day but ended up getting up at three in the morning and eating it then!  This is the perfect special occasion dessert because it isn't too difficult to make, though it is time consuming, and it's very impressive.

Chocolate Covered Brownie Bottom Cheesecake(adapted from Angie's Sweet Natured Treats)
For the Brownies:
5 oz. semi-sweet chocolate, chopped
3 T. butter
2 T. vegetable oil
2 T. cocoa powder
1 t. instant espresso powder
2 eggs
3/4 c. sugar
2 t. vanilla
1/4 t. salt
1/2 c. (less 2 tablespoons) flour

1.  Preheat the oven to 350 degrees.  Butter the bottom and sides of a 10 inch springform pan.  Line the bottom of the pan with parchment paper.

2.  In a microwave safe bowl combine the chocolate, butter, and vegetable oil.  Heat in 30 seconds intervals in the microwave, stirring after each interval, until the chocolate has melted and the mixture is smooth.  Whisk in the cocoa powder and espresso powder until well combined. 

3.  In a medium bowl whisk together the eggs, sugar, vanilla, and salt.  Add the chocolate mixture and mix well to combine.  Gently stir in the flour.

4.  Spread the batter evenly in the prepared pan.  Bake for 20 minutes or until brownies are set but slightly undercooked.  Allow to cool for 30 minutes on a wire rack.

For the cheesecake:
2 1/2 pounds (5-8 oz. packages) cream cheese (I used 1/3 less fat)
1 1/2 c. sugar
1/4 t. salt
1/4 c. low fat sour cream
1 t. lemon juice
1 T. vanilla
6 eggs, at room temperature
2 egg yolks, at room temperature.

1.  Preheat the oven to 450 degrees.

2.  Cut each block of cream cheese into 6 or 8 pieces and put them in a large mixing bowl (or the bowl of a stand mixer).  Beat with a hand mixer or stand mixer on medium speed for 2 minutes or until the cream cheese is smooth.

3.  Combine the sugar and salt in a bowl.  Add the sugar to the cream cheese in three additions, mixing on medium speed after each addition.

4.  Add in the sour cream, lemon juice, and vanilla.  Beat on medium speed for 1 minute.  Use a rubber scrapper to scrape the sides of the bowl.

5.  Add in the eggs 2 at a time, mixing them in on low speed.  After all 6 eggs have been added, mix in the egg yolks.  Scrape the sides of the bowl again and mix on medium speed for 1 minute.

6.  Pour the cream cheese mixture over top of the cooled brownies.  Allow the batter to settle for 5 minutes.

7.   Place the cheesecake pan on a cookie sheet and bake for 15 minutes.  After the 15 minutes are up reduce the oven temperature to 250 degrees.  Continue baking for 45 minutes to 1 hour, or until the cheesecake is set in the middle.

8.  Turn off the oven and open the door a crack.  Allow the cheesecake to cool for 30 minutes inside of the oven with the door cracked.

9.  Once the cheesecake has cooled, transfer to the refrigerator and allow to chill at least 6 hours or overnight.

For the Chocolate Glaze:
4 oz. semi-sweet chocolate, chopped
1/2 c. heavy whipping cream
1/4 c. corn syrup (light or dark)
2 t. vanilla
1/4 t. salt

1.  Combine the chocolate and whipping cream in a microwave safe bowl.  Heat on medium power in the microwave in 30 second intervals, stirring in between each interval until the mixture is smooth. 

2.  Stir in the corn syrup, vanilla, and salt.  Stir until well combined.

3.  Unmold the chilled cheesecake and place on a cake board or plate that you will serve it on.  Slowly pour the glaze on top of the cheesecake allowing some to drizzle over the sides.  Allow the glaze to set for 15 minutes.

For the Whipped Ganache:
3 oz. bittersweet chocolate, chopped
1/3 c. heavy whipping cream
1 T. butter, at room temperature
3 T. powdered sugar

1.  Combine the chocolate and whipping cream in a microwave safe bowl.  Heat on medium power in the microwave in 30 second intervals, stirring in between each interval until the mixture is smooth.

2.  Whisk in the butter until fully incorporated into the chocolate.  Stir in the powdered sugar and allow the mixture to thicken until it is piping consistency.

3.  Put the ganache in a piping bag with a large star tip.  Pipe ganache on top of the cake.  Top with raspberries or strawberries if desired.  Store in the refrigerator until ready to serve.

This post linked to:

Friday Potluck, Shine on Friday, Foodie Friday

Sweet Tooth Friday, Sweets for a Saturday, Seasonal Inspiration