Hamburger Buns

    I've been seeing a lot of homemade hamburger buns on blogs lately and was wondering what all the hype was about.  I decided to try making them one weekend since we were already planning on grilling burgers on Sunday.  The recipe was fairly simple though the bread needed to rise twice before baking. 

    I wasn't sure if they were going to turn out or not because they looked so small sitting on the baking sheets.  Thankfully they puffed up and grew in the oven and turned a lovely golden brown on top.  They smelled wonderful as they were baking.  I ate one of the buns fresh out of the oven with some butter on it and it was very good.  The bun was soft slightly sweet.

    We put our hamburgers on top and went to town.  I really enjoyed the way the bun tasted with the hamburger.  The one complaint I do have is that the bun got soft very quickly with A1 and mustard on it.  It was still very good, but for all the work, I think I'll stick to store bought buns.

Hamburger Buns (adapted from Beantown Baker)
1 c. warm water
3 T warm milk
1 package yeast
2 T. sugar
2 eggs
3 1/2 c. flour
2 t. salt

2 T. butter

1.  In a small bowl combine the warm water, milk, yeast, and sugar.  Let stand for 5 minutes.  Meanwhile, beat one of the eggs.

2.  In a large bowl combine the flour and salt.  Add int he melted butter and rub it into the flour with your fingertips.  Mix in the yeast mixture and beaten egg until a dough forms.  Dump the dough onto an unfloured counter top and knead the dough, scooping it up and slipping it on the counter.  Knead for 5-10 minutes or until the dough is smoother and elastic.

3.  Shape the dough into a ball and return it to a greased bowl.  Cover with plastic wrap, then a clean kitchen towel, and let rise for 2 hours or until doubled.

4.  Line two baking sheets with parchment paper.  Divide the dough into 8 equal pieces.  Gently roll each piece into a ball.  Arrange 4 balls on each baking sheet, leaving 2-3 inches between each.  Cover with a clean kitchen towel and let rise 2 hours.

5.  Set a large, shallow pan of water on the bottom rack of the oven and preheat to 400 degrees.

6.  Beat the remaining egg with 1 T. water and brush on top of each bun.  Bake for 15-20, turning in the middle of baking, until the tops are golden brown.  Cool completely on a wire rack.

This post linked to:
Not Baad Sundays, Sundae Scoop Sundays

Green Velvet Cupcakes for What's Baking?

     This month Yudith, from Blissfully Delicious, challenged us with a St. Patrick's Day theme for the What's Baking challenge.  This was perfect for me because I was making green desserts for my students for a St.Patrick's day themed party.  I immediately thought of green cupcakes and decided to do a twist on the traditional red velvet cupcake and I made a green velvet cupcake.   I used canned cream cheese icing (gasp!) because the kids do not like real cream cheese icing;  I tried it once before and it was a disaster. 

     The kids were very unsure when they were taking the cupcakes and didn't understand why they were green.  However, once they bit into them they loved them!  To make it more fun for them I added green sprinkles and a gold foil wrapped chocolate coin.  The smiles on their faces were enough to let me know just what they thought of the green velvet cupcakes.

HAPPY ST. PATRICK's DAY!

Green Velvet Cupcakes (adapted from Love From the Oven)
2 1/2 c. flour
2 c. sugar
1 T. cocoa
1 t. salt
1 t. baking soda
2 eggs
1/2 c. butter
1/2 c. plain Greek yogurt
1 c. low fat milk
1 t. vinegar
1 t. vanilla
1 t. green food coloring

1.  Preheat your oven to 350 degrees.  Line a cupcake tin with 24 cupcake liners.

2.  Beat the eggs together in a medium bowl.  Add in remaining liquid ingredients.   Mix until blended.   Slowly stir in the green food coloring and mix well.

3.  Put all the dry ingredients into a bowl and mix to combine.  

4.  Pour the wet ingredients into the dry ingredients and mix for 1 minute or until well combined.

5.  Pour into the prepared cupcake tins, filling each cup 2/3 of the way full.  Bake for 15-18 minutes.

6.  Remove from oven and cool on a wire rack.  When completely cool, frost with cream cheese icing and top with sprinkles and a gold foil chocolate coin.

This post linked to:
Fusion Friday, Foodie Friday, Sweet Tooth Friday 
Sweets for a Saturday, Seasonal Inspiration

Saltine Crusted Pork Chops

     When I was a kid, my dad used to take care of us during the day while my mom was at work and then go to work while we were sleeping. Because of this I got to spend a lot of quality time growing up with my dad. One thing he and I used to like to do was “invent” dishes in the kitchen. One of my favorites was “Chicken ala Fig” which was named after our last name. It was basically chicken rolled in Saltine crackers and fried but man did I love it.

     So when I came across a recipe for Saltine crusted pork chops I immediately thought back to when I was 5 years old eating the chicken my dad made for me. I was almost afraid to try making it for fear it wouldn’t taste how I remembered it. I shouldn’t have worried because it ended up being even better then I remember! The pork chops are so moist and juicy from having the cracker coating seal in the juices. The crackers are lightly seasoned and flavorful. Both my husband and I enjoyed this dish and I can’t wait to make it for my dad.

Saltine Crusted Pork Chops (adapted from Allrecipes)

6 thin cut boneless pork chops
2 eggs
12 oz. Saltine crackers, crushed
½ t. garlic powder

1 t. black pepper

1 t. parsley

1 T. Parmesan cheese

½ t. red pepper
2 T. olive oil

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

2. In a shallow dish beat the eggs together. In a separate dish combine the crushed crackers, garlic powder, black pepper, parsley, Parmesan cheese, and red pepper.

3. Heat the olive oil in a large skillet over medium high heat.

4. Dip the pork chops into the egg then press them into the cracker crumbs to coat. Fry in the hot oil for 5 minutes per side, or until golden brown.

5. Remove the pork from the skillet and place on the prepared baking pan. Cook for 10 minutes or until they are cooked through.

This post linked to:
Frugal Food Thursdays, Full Plate Thursdays, It's A Keeper Thursdays

Chipotle Taco Salad

     Taco salads are a staple in our house.  Whenever I'm working late or have had a rough day they are easy to put together, I can usually find most of the ingredients in our house, and we both enjoy them.  Sometimes I make them with chicken other times with ground beef.  Most of the time I simply throw in some taco seasoning or enchilada sauce with the meat then build the salad.

    This time I put some chipotles, cumin, and garlic in with the meat.  It gave the beef a nice kick.  I also made a chipotle ranch dressing to go with it.  The dressing was cool with a spicy finish that was perfect with the taco salad.  I put the salad on top of tortilla chips and ate my salad with the chips.  It was a great twist on one of my monthly favorites!

Chipotle Taco Salad (adapted from Gourmet Day To Day)

Dressing:

1/3 c. chopped cilantro
1 c. light sour cream
1 T. minced chipotle chile in adobo
1 t. cumin
1 t. salt
1 t. Arizona seasoning (Penzey's)
4 t. fresh lime juice

Salad:

4 c. shredded lettuce

1 lb. ground beef
2 garlic cloves, minced
1 T. minced chipotle chile in adobo
1 t. cumin
1 c. cherry tomatoes, halved
1/2 c. diced avocado
1/4 c thinly sliced red onion
1 (15 oz) can black beans, rinsed and drained

1.  To make the dressing combine all ingredients, mix well, and refrigerate until ready to serve.

2.  In a large skillet cook the ground beef, garlic cloves, chipotles, and cumin.  Cook until heated through.

3.  Combine the lettuce, tomatoes, avocado, onions, and black beans.  Toss to combine.  Put the salad on four plates, put a half cup of ground beef on top, and drizzle with dressing.  Serve with tortilla chips.

This post linked to:
What's Cooking Wednesday, Midweek Fiesta, Cast Party Wednesday

Potato Leek Soup

    It was extremely cold this past week and all my husband and I wanted was soup. I wanted potato soup, but he wanted something a little different. I scoured my cookbooks and came up with potato leek soup. I’ll admit-I’ve never had a leek before. I’ve seen them, but I wasn’t sure what they tasted like or how to cook them. I looked up some information on them and found that they are a member of both the onion and the garlic families. They look like green onions on steroids and smell like them too.

    The recipe I made didn’t call for much other then the potatoes and leeks but I added in some carrots to give it color and a little white wine to add in some flavors. The combination of potatoes and leeks made for a tasty soup. I topped the soup with a spoonful of sour cream and fresh chopped chives. The sour cream gave the soup a rich bite and the chives added a bit of flavor. This is an easy, delicious soup that I’ll definitely keep in my recipe box to use again.

Potato Leek Soup (adapted from Williams-Sonoma Cookbook)

6 c. chicken broth
2 c. water
3 leeks (white and light green parts) halved and thinly sliced
2 large potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 t. pepper
¼ c. white wine
½ t. thyme

1 t. rosemary

Sour cream and fresh chives for topping

1. In a crock-pot combine the chicken broth, water, leeks, potatoes, carrots, and pepper. Heat on low for 6 hours.

2. Remove 4 cups of the soup to a food processor and blend until smooth. Place back into the soup then add the wine, thyme, and rosemary. Mix well.

3. Heat for an additional 2 hours.

4. Spoon soup into a bowl. Place a spoonful of sour cream in the middle of the soup and top with fresh chives.

This post linked to:
Tempt My Tummy Tuesdays, Totally Tasty Tuesdays
Made From Scratch Tuesdays, Tuesdays at the Table

Pastitsio: Secret Recipe Club

    It's time for another Secret Recipe Club reveal!  I just love it every month when I get my blog and I go and find new and wonderful recipes that I haven't seen before.  This month I was able to check out Let's Try These which is a fabulous blog with so many tasty recipes.  I couldn't decide between making a main dish like the Chicken and Sausage Gumbo or Asian Steak and Noodle Salad, or whether I should make one of the amazing desserts such as the Tie Dye Cupcakes or the Kahlua Mudslide Fudge! 

    Since pasta is one of my favorite things I finally was able to decide on a pasta dish called Pastitsio.  I had never heard of this pasta before but I thought it was interesting that there is both a homemade red meat sauce and a homemade white sauce.  The use of warm winter spices was perfect for the chilly month of March.

     The pastitsio was delicious.  The red sauce was thick, meaty, and full of spices.  The white sauce was creamy and cheesy.  Mixed together with penne pasta and baked in the oven it had the perfect balance of red and white.  The spices and ingredients went together nicely and it created a unique flavor combination.  This would be a dish I would serve for company as it could easily be prepared ahead of timed and heated in the oven later on.

Pastitsio  (adapted from Let's Try These)

1 lb. lean ground beef

6 garlic cloves, minced and divided

1 t. cinnamon

2 t. oregano

1/2 t. red pepper flakes

1/2 t. paprika

2 t. parsley

1 t. sugar

1 t. salt

1/2 t. black pepper

1 (28-oz) can crushed tomatoes

1 (8-oz) can tomato sauce

1/2 c. red wine

1 pound penne pasta

1 (12-oz) can evaporated milk

1 1/2 c. beef broth

2 T. butter

1/4 c. flour

1 c. grated Parmesan cheese

1/4 t. ground nutmeg

1 large egg

1/2 c. mozzarella cheese

1.  Preheat oven to 425 degrees F.  Spray a 9 x 13 baking dish with cooking spray and set aside.

2.  Heat a skillet over medium-high heat and add in the ground beef.   Cook until browned.

3.  Add in four of the minced garlic cloves, the cinnamon, oregano, pepper flakes, paprika, parsley, sugar, salt, and pepper. Cook for 2-3 minutes or until fragrant and spices are 

well incorporated.

 4.  Add the tomatoes, sauce, and wine.   Bring to a boil then reduce heat to medium-low and continue to simmer until the sauce is thick, about 20 minutes.

5.  Meanwhile, cook the pasta according to package directions.  Drain and set aside.

6.  Heat the milk and beef broth in a microwave safe dish for 3-5 minutes or until it is hot and steaming.  

7.  In a medium saucepan heat the butter and remaining 2 cloves minced garlic.  Cook for 2 minutes then whisk in the flour until well blended. 

8.  Pour in hot milk mixture while whisking until the sauce is smooth and starts to thicken.  Stir in 1/2 cup of the Parmesan cheese and nutmeg. 

9.  In a small bowl beat the egg.  Add in a ladle full of the broth mixture to temper the egg.  Mix well then add the egg mixture to the milk mixture on the stove.  Stir until well combined. 

10.  Pour half of the meat sauce mixture in the bottom of the prepared baking dish.  Then spread half of the pasta over the meat sauce.  Cover with remaining meat sauce and sprinkle with remaining Parmesan cheese. 

11.  Top with remaining pasta then pour the milk mixture over top of the pasta.  Sprinkle with mozzarella cheese.  

12.  Cover the pan with foil and bake for 30 minutes.   Remove from oven and let stand 10-15 minutes.  Cut into portions and serve.

This post linked to:
What Makes You Say Mmmm, Mangia Mondays, Making you Crave Monday
Mouthwatering Monday

Alexia Foods: Foodbuzz Tastemakers

     As part of the Foodbuzz Tastemakers program I was given a coupon for a free bag of Alexia frozen foods.  I have seen the Alexia Food bags in the freezer section but I hadn't had a chance to try them until now.  I was surprised by the large selection of products that were stocked at my store.

     There were so many varieties to choose from.  There are appetizers such as onion rings, mozzarella sticks, and cheddar bites.  Then they have several artisan breads like french and ciabatta.  Their biggest line of products are for potatoes which are what I ended up trying.  I couldn't pick just one item so I chose two!

      First we tried the Oven Fries with Rosemary and Garlic.  We had these with lamb pitas and they were delicious.  The potatoes browned on the bottom and were filled with flavors of rosemary and garlic.  I sprinkled a little salt on top and they were ready to go.  They tasted fresh and pretty close to homemade.

      The second product we tried were the Oven Reds with olive oil, Parmesan, and garlic.  These potatoes have the skin still on them and taste fresh cut.  The Parmesan and garlic shine through and give the potatoes a fabulous flavor.  I really enjoyed how simple yet tasty the products from Alexia were.

     In addition to all of the traditional potatoes Alexia is currently hosting a "Reinvent a Classic" campaign on Facebook.  They want Alexia fans to help decide their newest french fry flavor!  The four flavors you can choose from are Thai Spiced Sweet Julienne Fries, Bruschetta Waffle Fries, Herbs de Provence and Garlic Sweet Potato Fries, and Classic Dill Julienne Fries.   Each of the four flavors was created by a food blogger!  I've already put in my vote for the Bruschetta Waffle Fries but you can have your vote by visiting www.facebook.com/alexiafoods.

The Burn by Annie Oldham

       The Burn is the name given to the world 100 years after World War III erupted and left the Earth devastated by nuclear burnout.  That's all Terra, a teenage girl, really knows about The Burn.  She's been living her entire life in a comfortable colony at the bottom of the Pacific Ocean.

      The Burn, by Annie Oldham, is a dystopian novel about a group of scientists that predicted the nuclear war that caused the Earth to become known as The Burn.  For year's before the was broke out scientists in all fields began creating secret colonies at the bottom of the ocean.  At the time of World War III there were 14 colonies of scientists and there families living in the ocean.

     Terra is not like the other people who live in the colony.  Most people are happy living at the bottom of the ocean with their job picked out for them, their menus planned for them, and video recording watchers taping their every move.  Terra is not satisfied with her life in the colony.  She feels claustrophobic and crushed by the ocean above and around her.  She longs to see real light and not the artificial lights that are in every part of the colony. 

    All of this is complicated by the fact that she lives with her father and her grandmother.  Her grandmother was the former speaker, or leader, of their colony and her father is the current speaker.  Her mother left years before after the birth of Terra and her twin sister Jessa.

    When she thinks she can't take it anymore an opporunity to go to The Burn falls in her lap.  There is a hefty price to pay in addition to the fact that she can never come back to the colonies but Terra takes it.  She arrives in The Burn and finds a group of survivors hiding from the government.  She quickly becomes friends with them and everything seems to be falling into place.

    Just when she gets comfortable Terra finds that life on The Burn is not what she expected.  She witnesses and commits unspeakable acts.   She realizes that everyday will be a struggle for survival and she's not sure if living above water is any better then living under it in the colonies.

    For the most part I really enjoyed this book.  Terra is a strong female character that follows her heart.  She is naive in the way that many teenagers are but she never gives up.  The whole concept of living on the bottom of the ocean really interested me and it was neat to see the underwater world Annie Oldham dreamed up.  There were several parts where I thought things changed a little abruptly or happened too quickly but overall I liked this novel and hope there's a second book so I can see what happens to Terra.

I give this book 3 1/2 stars out of 5.

This post linked to:
Saturday Situation

Crock-Pot Macaroni and Cheese

       I love participating in recipe exchanges.  It's always fun to get a new recipe and give it a try.  Our newest recipe exchange was for my favorite thing in the world...pasta.  I know I've said it before but I could literally eat pasta everyday of my life.  Just ask my college roommate; I ate pasta for dinner for four years straight.


      When I received the recipe for Crock-Pot Macaroni and Cheese I was super excited because I had pinned this very recipe several weeks ago and was planning to make it soon!  This just helped to speed up the process.  My recipe came from Nicole at The Cookaholic Wife.  While this recipe looked drool worthy, I was a little concerned about the huge amount of fat in it.


     I wanted the macaroni and cheese to taste delicious but I didn't think it needed nearly the amount of cheese in it that the recipe called for.  The main changes I made to the recipe was that I increased the amount of macaroni by using an entire box, I cut the amount of cheese in half, I used low fat milk, and fat free evaporated milk.  The result was awesome!  The macaroni and cheese was thick, creamy, and cheesey.  I didn't miss the extra cheese or fat in the least.  This is honestly one of the best macaroni and cheese dishes I have made to date-Thanks Nicole!

Macaroni and Cheese - Crock Pot  (adapted from The Cookaholic Wife)

1 lb. elbow macaroni
1 c.  shredded cheddar cheese
8 oz. Velveeta cheese, cubed
12 oz. can evaporated milk
1 c. low fat milk

1 c. chicken broth
1/2 c. Parmesan cheese
4 T.  butter, melted and cooled to room temperature
2 eggs
1/2 t. paprika
1/2 t. dry mustard
1 t. salt

1 t. black pepper

½ t. garlic powder

Optional Topping:
1 T. butter
2 T. breadcrumbs

1 T. Parmesan cheese
1/2 t. black pepper

1/2 t. garlic powder

1.  Cook the macaroni noodles according to the package directions, removing the macaroni from the stove 3 minutes before it is fully cooked.

2. Spray the inside of the crock pot with cooking spray. Combine the evaporated milk, milk, chicken broth, butter, and eggs in the crock pot. Mix until well combined.

3. Add the cheddar, Velveeta, and Parmesan cheese.  Mix well.

4.  Add the drained  pasta to the slow cooker.   Stir in the paprika, dry mustard, salt, pepper, and garlic powder.

5.  Cook on low for 4 hours.

6.  Before serving melt the butter for the topping in the microwave.  Mix in additional ingredients.  Sprinkle over top of the macaroni and cheese and serve hot.

 
This post linked to:
Shine on Friday, Foodie Friday, Bacon Time
Fusion Friday

Mongolian Beef and Broccoli

     Flank steak was on sale this week at the market and I picked some up and figured I'd think of something to make with it later on in the week.  I got to thinking about the Mongolian tofu that I've made for us several times in the past and decided I could substitute the beef for the tofu. 

     I actually ended up looking up a new recipe that included beef to see how it should be cooked.  The beef in this recipe is sliced thin, coated in cornstarch, and then sauteed in oil.  The sauce is then poured over top of it and thickens because of the cornstarch.  I added in the broccoli for some color and really cut back on the sugar.

     The beef was very flavorful.  This is a great sauce that gets thick and really coats both the beef and the broccoli.  It is a little bit sweet, a little bit spicy, and just very good.  We enjoyed the Mongolian beef over top of jasmine rice which is sticky and took on the flavor of the sauce as well.  I think I enjoyed the beef more then I enjoy the tofu version.

 Mongolian Beef and Broccoli  (adapted from Pink Bites)
1 lb. flank steak, thinly sliced
1/4 c. cornstrach
2 T. canola oil
1 t. grated fresh ginger
1 T. chopped garlic
1/2 c. water
1/2 c. soy sauce
3 T. brown sugar
1 t. sriracha sauce
1/2 t. red pepper flakes
2 c. broccoli florets

1.  Slice the flank steak into thin slices and cover with the corn starch.  Shake off excess corn starch and set aside.

2.  Heat half the oil in a large skillet over medium high heat.  Saute the ginger and garlic for one minute or until fragrant.  Add in the soy sauce, water, brown sugar, sriracha, and red pepper flakes.  Cook for 2-3 minutes and then remove to a bowl.

3.  Heat the remaining oil in the skillet.  Add the beef and cook on each side for 1-2 minutes.  Add in the broccoli and stir fry for 3-4 minutes.  Stir in the sauce and cook until thickened.  Serve over rice.

This post linked to:

Frugal Food Thursdays, Full Plate Thursdays

Chicken with Creamy Chive Sauce

   Chicken is my favorite meat so we eat it once a week.  It's easy to cook, I like the texture, and it absorbs just about any flavor it's cooked in.  Unfortunately, I've been running out of ideas for my chicken.  I've made countless enchiladas, burritos, Asian chicken cuisine, chicken Parmesans, and chicken soup.  I was dying for something different and it came to me in the form of creamy chive sauce.

    I rarely use chives to cook and I've been avoiding creamy sauces because of the fat content.  Fortunately for me, this was a light creamy sauce and it was different from almost any other sauce I've made.  The base of the sauce is a common white wine, garlic, and chicken broth.  It then gets jazzed up with shallots, sour cream, Dijon mustard, and chives.

    I added a light sprinkle of lemon which added a brightness to the creamy, tangy sauce.  The sauce is delightful and can be used on any type of poultry.  It tasted delicious, was fairly light, and the creaminess made me think I was getting away with something.

Chicken in Creamy Chive Sauce (adapted from Gourmet: Day to Day)
4 boneless, skinless chicken breasts
1 t. salt
1 t. pepper
1/4 c. flour
3 t. olive oil, divided
2 large shallots, chopped
1 garlic clove, minced
1/2 c. white wine
1 (14 oz) can chicken broth

1/3 c. light sour cream

1 T. Dijon mustard
1/2 c. chopped chives
4 lemon wedges

1.  Put the chicken breasts between sheets of plastic wrap and pound until they are 1/2 inch thick.  Sprinkle the chicken breasts with salt and pepper then dredge in the flour.

2.  Heat 2 teaspoons of olive oil in a large skillet over medium high heat.  Add the chicken and cook 3-4 minutes per side, or until golden brown.  Remove chicken from the pan and put on a plate.  Keep warm.

3.  Heat the remaining teaspoon of olive oil in the same skillet.  Add the shallots and garlic cooking for 1-2 minutes, scraping the bottom to get the brown bits.  Sprinkle with 1 tablespoon of flour and stir to coat.

4.  Add the wine and broth to the skillet and bring to a boil.  Return the chicken to the pan and reduce to a simmer.

5.  Cook until the chicken is heated through, about 7 minutes.  Stir in the sour cream, mustard, and chopped chives.   Flip the chicken to coat in the sauce.

6.  Serve the chicken with a spoonful of the sauce, a whole chive, and a lemon wedge to squirt on the chicken.

This post linked to:

What's Cooking Wednesday, Cast Party Wednesday, Midweek Fiesta

Thin Mint Truffles

     Every year I anxiously look forward to the end of February and the beginning of March.  In my world this time of year is known as Girl Scout cookie time.  From the time I was a brownie in first grade I was obsessed with Thin Mint Girl Scout cookies.  Sure I enjoy the Samoas, the Trefoils, and even the new lemony cookie but the Thin Mint has been my favorite for over 2 decades.

     Case in point, when our local ice cream parlor in Pittsburgh was trying to break the World Record for the most ice cream cones scooped in an hour, I single handedly ate 5 cones full of Thin Mint ice cream.  While I'm not sure I could do that today, back then it was the highlight of my summer.

    So when my box (or boxes) of Thin Mint cookies arrived I couldn't wait to get baking with them.  I had seen a recipe for Thin Mint Truffles that made my mouth water and I was anxious to make them.  The recipe consists of only 5 ingredients and was easy to make.  Not only do they taste amazing but they are gorgeous as well.  The green chocolate was the exact color of the Thin Mints cookie box.  The inside was creamy,  chocolatey, and minty.  The outside was a hard mint chocolate shell.  These would make a wonderful gift or would look amazing on a dessert tray as well.

Thin Mint Truffles (adapted from Tasty Kitchen)
1 box Thin Mint Cookies
4 oz. reduced fat cream cheese
5 oz. green melting chocolate
5 oz. white melting chocolate
4 drops peppermint extract

1.  In a food processor, pulse the Thin Mints a few times, and then blend until they are just crumbs.

2.  In a medium bowl mix the cream cheese and cookie crumbs together until well incorporated. 

3.  Roll into 1 inch balls and place them on a wax paper covered baking sheet. Place the baking sheet in the freezer for about 30 minutes so they are easier to dip into the chocolate.

4.  Once the truffles have been in the freezer for thirty minutes, melt the green chocolate along with 2 drops of peppermint extract on half power in the microwave.  Stir every 30 seconds until the chocolate is completely melted.   Dip half of the truffles in the green mint chocolate.  Remove with a spoon and tap to remove excess chocolate.   Place the dipped truffles back on the wax paper. 

5.  Melt the white chocolate along with 2 drops of peppermint extract the same way as you melted the green chocolate. Then roll the remaining truffles in the melted white chocolate. 

6.  Once the truffles have dried for 15 minutes, spoon the remaining white chocolate in a small zip top baggie and cut a tiny corner off the bag.  Drizzle the white chocolate over the green truffles. Do the same with the remaining green chocolate, drizzling it over the white truffles. 

7.  Put the baking sheet back into the refrigerator so that the chocolate can set.  After 15 minutes remove from the refrigerator and remove excess chocolate.  

This post linked to:
Tuesdays at the Table, Totally Tasty Tuesdays, Made From Scratch Tuesdays,
Crazy Sweet Tuesdays, tempt my Tummy Tuesdays, Sweets for a Saturday, Seasonal Inspiration

Overnight French Toast: Meatless Monday

  This past weekend I had a book club brunch at my house.  I wanted to make a few things the night before so I wasn't running around all morning cooking before they got here.  I've had a recipe for French Toast Bake saved on my computer for a few months and it seemed like the perfect dish to make the night before then bake the morning of.

    The French Toast was delicious.  It soaked up all the flavors from the cinnamon, sugar, and vanilla overnight.  The addition of the brown sugar and pecans made a caramel sauce that was divine.  It was so simple to make and everyone raved about it.

Overnight French Toast (adapted from Tablespoon)
4 T. butter, melted
3/4 c. brown sugar
1 loaf challah bread (cut into 1 inch thick slices)
4 eggs, slightly beaten
1 c. low fat milk
1 T. vanilla
1 t. cinnamon
3 T. sugar
1/2 t. salt
1/4 c. pecans, chopped
syrup

1.  In a small bowl combine the brown sugar and melted butter.  Pour into the bottom of a 9 x 13 baking dish.

2.  Arrange the slices of bread in the baking dish, overlapping if needed.

3.  Combine the milk, eggs, vanilla, sugar, salt, and cinnamon in another bowl mixing well.  Pour evenly over the bread slices.  Top with pecans.

4.  Cover the dish with plastic wrap and place in the refrigerator for 4-12 hours.

5.  Before baking remove the casserole dish from the oven and let it sit on the counter for 10 minutes.  Preheat the oven to 350 degrees.

6.  Bake for 30 minutes or until the top begins to brown.  If it starts browning too quickly put a piece of foil on top of it.

7.  Remove from oven and allow to cool for 5 minutes before serving.

This post linked to:  Meatless Mondays, Mangia Mondays, Making you Crave Mondays,

Mouthwatering Mondays, Makes You Say MMM Mondays