Olive Garden Chicken and Gnocchi Soup

     One of my favorite places to eat lunch whenever I go home to my parents is the Olive Garden.  My friend Christie and I love to go and get the soup, salad, and breadsticks.  In the winter time one of my favorite soups in the chicken and gnocchi.  It's thick and creamy and is a total comfort food on a cold day.

    I was thrilled when I found a copycat recipe for this soup.  It's super easy to make and so much healthier then the version at the Olive Garden.  The soup was hot and creamy with the perfect amount of vegetables, chicken, and gnocchi.  We had it for dinner with salad and rolls and while my salad and rolls were not up to the standards of the Olive Garden, I'm pretty sure the soup surpasses their soup.  My husband definitely agreed that this version was better then the original.

Olive Garden Chicken and Gnocchi Soup (adapted from Brenda’s Canadian Kitchen)

2 T. butter
1 T. olive oil
1 c. onion, finely diced
4 garlic cloves, minced
4 T. flour
1 quart fat free half and half
1 c. carrots, shredded
1 c. cooked chicken breast, diced
2 c. chicken broth
1 lb. potato gnocchi
1 c. frozen spinach, thawed and drained
½ t. thyme
½ t. parsley
1 t. black pepper
½ t. red pepper
3 T. Parmesan cheese

1. In a large sauté pan heat the butter and olive oil over medium heat. Add in the onion and garlic and sauté for 5 minutes. Add in the flour and make a roux. Let the mixture cook for one minute then add the half and half.

2. Cook the mixture for 3-5 minutes or until thickened. Add in the carrots and chicken. Stir until well combined then add in the chicken broth. Cook for 5 minutes.

3. Add in the gnocchi, spinach, thyme, peppers, and parsley and stir. Simmer for 10 minutes. Stir in the Parmesan cheese and serve hot.

This post linked to:

Made From Scratch Tuesdays, Tuesdays at the Table, Totally Tasty Tuesdays

Tempt My Tummy Tuesdays

Tofu Sriracha Stir Fry: Meatless Mondays

     I have a rather large bottle of sriracha in my refrigerator.  I feel like we use it a lot because I love the heat of it, but it still seems to be almost full.  I wanted to make a tofu dish using sriracha and finally went with a chicken stir fry recipe and just substituted in the tofu.

     I don't know if I've ever had a stir fry with green beans in it but I enjoyed the crunch of them.  It gave a nice texture difference to the rest of the vegetables.  The sauce is similar to other stir fry sauces I've had in the past but the sriracha adds heat to it.  I thought the end result was a beautiful range of colors if nothing else.  It was almost too pretty to eat...almost.  The sauce went well with the tofu and the vegetables and it was perfect over a mound of jasmine rice.


Tofu Sriracha Stir Fry  (adapted from A Taste of Home Cooking)1 brick extra firm Tofu, cut into 1 inch cubes
Marinade for tofu:
1 T. soy sauce
1 T. dry white wine
1 T. water
1 t. Sriracha

For the sauce:
1 T. cornstarch
6 T.water
1 T. Sriracha sauce
2 T. soy sauce
1 T.  oyster sauce

For the stir fry:
1 c. green beans, chopped
2 carrots, peeled and sliced
1 c. mushrooms, sliced
1 c. green bell peppers, chopped
1/2 onion, chopped
2 T. olive oil
1 T. ginger, grated
3 garlic cloves, minced
1 t. black pepper


1.  Place the cubed tofu in a plastic food storage bag. Add the  marinade ingredients and toss to coat. Let stand in the refrigerator for at least 30 minutes or overnight.

2.  In a small bowl combine the cornstarch, water, Sriracha, soy sauce, and oyster sauce.

3.  Drain the tofu from the marinade and press out any remaining liquid.

4.  In a large skillet heat 1 tablespoon olive oil over high heat.  Add in the vegetables and stir fry for at least 5 minutes or until the beans and carrots are tender.  Remove to a plate.

5.  In the same skillet heat the remaining 1 tablespoon oil. Add in the ginger and garlic and cook for 1 minute.  Add in the tofu and stir fry for 5-10 minutes or until the tofu is browned on all sides.

6.  Pour the sauce into the skillet and stir until thickened.  Return the vegetables to the skillet and heat for 3 additional minutes. Serve over rice.

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

Bird's Nests

     There's only one week left until Easter!  If you are looking for a quick and easy Easter treat to make with your children, try these delicious bird's nests!  There are only three ingredients and they take only minutes to make.  I made them for the kids at school and they loved them!  I didn't tell them that I used Chinese noodles because I think that would have scared them away, but calling it chocolate crunches did the trick!  These are not only great for Easter but they can be used as centerpieces or favors at any spring time event.

Bird's Nests  (idea from Better Homes and Gardens)
3-4 c. Chinese crunchy noodles
2 c. chocolate candy melts
Speckled jelly beans or speckled M&M's

1.  Place two sheets of waxed paper on your work table.

2.  Heat the chocolate in the microwave in 30 seconds intervals, stirring in between each interval until the chocolate is completely melted.

3.  Put the Chinese noodles in a large bowl.  Pour the melted chocolate over top and mix well until all the noodles are covered.

4.  Using your hands grab a handful of chocolate noodles and form it into a nest shape.  Press your finger in the middle to make an indentation.  Place three jelly beans or M&M's in the center of each nest.  Allow the chocolate to set for 20 minutes.

5.  Remove from the waxed paper and store in an air tight container until ready to use.

This post linked to:
Sundae Scoop Sunday, Not Baaad Sundays, Scrumptious Sundays
Sugar Me Up, 

Transcendent: Tales of the Paranormal

      Transcendent by Rita Webb is a collection of eight short paranormal stories.  I enjoyed how diverse this collection was and it was easy to sit and read several stories in one day or just pick up the book while I was waiting for dinner to cook and read one story.

      The book opens with Seduction of a Siren where two teenage boys are stuck on an island after a boating accident and find that the only other person on the island is a disgusting looking siren.  One of the boys can see past the ugliness to the siren's inner beauty but the other cannot.

      In Feather, a Native American girl takes her spiritual journey into the wilderness only to find a secret about herself that she cannot believe.  The Pumpkin Thief will seem familiar but has a surprising twist at the end.  Then in Ryan's Wish Ryan finally makes it back home after being missing for years...or does he?  All the stories in this collection are very different but each one has a great ending that makes you think about it long after you've put down the book.

     A fun collection of paranormal tales that has a little bit of everything sprinkled in from creepy and powerful to sweet and loving.

I give this collection 3 out of 5 stars.

Chocolate Pretzel Ducks and Bunnies for Easter

     This month the reward for my kids at school is an Easter party.  We are lucky enough to have all of next week off for spring break so we had our party a week early which was fine by me.  I can't wait to have 10 days off work to rest up and relax.  I also plan on going to extra aerobics classes at the gym and I'm getting the massage and facial that my husband surprised me with last week :-)

     I always have a lot of fun making themed treats for each of our reward parties.  The kids really get a kick out of seeing the things that both I and my instructional assistant Kristin make for them.  I already had an idea of what I wanted to make but when I came across these adorable ducks and bunnies made out of chocolate and pretzels I knew I had to give them a try!

     Initially I thought that the ducks would be more difficult to make but it turned out it was the bunnies that gave me the most problems.  The original recipe calls for edible markers to draw on the details but I had 9, yes NINE, open bags of colored chocolate in the refrigerator so I just used those which worked well. 

      While these cuties take both time and patience, they aren't very difficult to make.  The pretzels get filled with chocolate then are left to harden.  Individual colors are heated up and the details are piped on.  They make a fun and cute treat that the kids absolutely loved to look at and eat!

Chocolate Pretzel Ducks and Bunnies for Easter (adapted from The Sugar Buzz Pantry)
1 c. yellow chocolate candy melts
1 c. white chocolate candy melts
1/4 c. orange chocolate candy melts
1/4 c. pink chocolate candy melts
1/4 c. black chocolate candy melts (or dark brown if you can't find black)
30 pretzel twists (any size)

1.  Place a large sheet of wax paper on the table you will be working on.  Place 30 pretzel twists on top leaving a little space in between each one.

2.  Melt the yellow chocolate in the microwave in 30 seconds intervals until completely melted.  Spoon into a zip top bag, seal, and cut off a corn.  Pipe the yellow chocolate into 15 of the pretzel twist, filling in the three holes and covering the connecting pretzel pieces.  Repeat with the white chocolate and remaining pretzels.  (See picture)

3.  Allow the chocolate to harden for 15 minutes.  

4.  Melt the orange chocolate in the microwave and place in a small zip top bag.  Cut only the very corner off of the bag to make a thin tip.  Pipe a v shape on the left side of the pretzel to make the beak.

5.  Melt the black or dark brown chocolate and place in a zip top bag.  Snip off the end.  Pipe a dot on each duck for an eye.  On the bunnies pipe two eyes and a nose on each one.

6.  Melt the pink chocolate in the microwave and place in a zip top bag.  Cut off the corner.  Pipe above the eyes of the bunny to make the ears.  Then pipe below the nose to make a mouth.

7.  Allow the chocolate to harden for 15 minutes.  Store in an air tight container for up to 1 week.

**If you have a minute, please stop byVoiceBoks (HERE) and vote for Hezzi-D's Books and Cooks as one of the top 10 foodie blogs!  Thank you!

This post linked to:
Foodie Friday, Sweet Tooth Friday ,
Seasonal Inspiration 

Four Cheese Lasagna

      I hate when TV chefs moan every time they taste one of their own recipes.  I mean, I'm sure they are good but is every single one that good?  I doubt it.  To my dismay, when I tasted this four cheese lasagna a noise escaped from my lips that sounded curiously similar to a moan.  Did I really just make that noise after tasting my lasagna?  I did.  That's just how good this four cheese lasagna tasted.

     The sauce for this dish is made with milk, chicken broth, and a bit of Gruyere cheese.  It is not too thick, but is creamy and delicious.  The layers of the lasagna are topped by a ricotta cheese mixture, shredded fontina, shredded Asiago, and more of the cheese sauce.  This lasagna is not for the faint of heart.  The taste is similar to fettuccine alfredo but four times better because of all the different flavors from the cheeses.  While I can not make this very often because of the fat and calories, this is definitely comfort food for the winter.

Four Cheese Lasagna (adapted from Cooks Illustrated)
4 oz. Gruyere cheese, shredded
1 oz. Parmesan cheese, finely grated
1 1/2 c. part-skim ricotta cheese
1 large egg, lightly beaten
1 t. ground black pepper
2 T. unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1/3 c. flour
2 c. skim milk
2 c. chicken broth
1/2 t. salt
1/4 t. cayenne pepper
12 no boil lasagna noodles
6 oz. fontina cheese, shredded
3 oz. Asiago cheese, shredded

1.  Place Gruyere and 1/2 cup Parmesan cheese in a large, heatproof bowl.  Combine the ricotta, egg, and black pepper in a second bowl.  Set both bowls aside. 

2.  Melt the butter in a medium saucepan over medium heat until melted.  Add in the garlic and shallot and stir for one minute.  Add in the flour and cook, stirring constantly, until thoroughly combined, about 2 minutes. 

3.  Slowly whisk in the milk and chicken broth.  Increase the heat to medium high and bring to a boil, whisking constantly.  Add in salt and cayenne pepper.  Reduce heat to low and simmer for 10 minutes, stirring occasionally.

4.  Remove from heat and slowly add 1/4 cup of the sauce into the ricotta mixture, stirring well.  Pour the remaining sauce over the Gruyere mixture and stir until smooth.  Set aside.

5. Preheat the oven to 350 degrees.

6.   Place the 12 lasagna noodles in a 13 x 9 pan and cover with hot water.  Let sit for 10 minutes, shaking the pan every couple of minutes to prevent sticking.  After 10 minutes remove the noodles and pat dry.  Dump the water from the pan and wipe it dry.  Spray the pan with cooking spray.

7.  Pour 1/2 cup of sauce in the bottom of the baking dish.  Place three noodles in a single layer on top of the sauce.  Spread 1/2 cup ricotta mixture over the noodles and sprinkle with 1/2 cup fontina and 3 tablespoons of Asiago.  Repeat these layers 2 more time and then top with the last three noodles.  Cover completely with remaining sauce.  Sprinkle evenly with the remaining 1/2 cup of Parmesan cheese and parsley if desired. 

8.  Cover the pan with foil and bake for 25 minutes.  Remove the foil and broil the lasagna for 2-4 minutes or until the top is a spotty brown.  Cool for 5 minutes.  Serve hot.

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

Browned Pork Chops with Bacon and Bourbon Molasses Glaze

     The instant I saw this recipe I was sold.  If there are two things my husband enjoys it is bacon and bourbon.  I thought the bourbon molasses glaze sounded delicious.  I was a little nervous about cooking bone in pork chops.  I've eaten a few dried out chops in my time and I didn't want that to happen to these.

     The pork chops are browned in a skillet and then placed in the oven with the sauce.  The sauce thickens as it cooks and the Dijon mustard whisked in it gives a bite to the sweet molasses.  The bacon adds a saltiness that cuts through the molasses and brings out the bourbon flavor.  Frank and I both enjoyed the pork chops.  They tasted like something we would order out at a restaurant.

Browned Pork Chops with Bacon and Bourbon-Molasses Glaze (adapted from Cooking Light)
1/3 c. molasses
1/4 c. bourbon
1/2 t. salt
2 T. Dijon mustard
3 slices bacon

4 bone-in center cut pork chops

1/2 t. salt
1/2 t. black pepper

1.  Preheat the oven to 400 degrees.

2.  In a small saucepan whisk the molasses, bourbon, salt, and Dijon mustard over medium high heat until it begins to boil.  Reduce the heat to medium low and boil for 8-10 minutes or until the sauce reduces to 1/2 cup.

3.  Cook the bacon in a large skillet until it is crisp.  Drain on paper towels and crumble.  Remove all but 1 tablespoon of bacon drippings from the pan.

4.  Pat the pork chops dry and sprinkle with salt and pepper.  Heat the remaining one tablespoon of bacon drippings until hot.  Place the pork chops in the pans and heat for 4 minutes on each side.  Remove from skillet and put on a baking sheet.  Spoon one tablespoon of the molasses mixture over each pork chop.

5.  Bake for 8-10 minutes.  Drizzle with the remaining sauce and top with bacon.

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

This recipe is featured at:
          

Light Wheat Sandwich Rolls with Dutch Crunch Topping: Daring Bakers

      I know I've said it before but there is nothing like the smell of fresh baked bread in the oven. It makes the whole house smell warm and inviting. So I was excited to learn that Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

      The bread is quicker to make then many yeast breads because it only rises once. After rising the Dutch Crunch Topping is spread over top of the loaf and then it is baked in the oven. The result is a gorgeous loaf of bread that tastes great! I love the crunchy, slightly sweet topping.

       The rolls were perfect for hamburgers and hearty sandwiches.  They held up well to condiments.  The bread was good, especially toasted, but it didn't get tall enough to make sandwiches.  I think next time I'll make all rolls.

Light Wheat Bread with Dutch Crunch Topping (adapted from Rose Levy Beranbaum’s The Bread Bible.)

For the bread:
1 packet active dry yeast
¼ c. warm water
1 c. warm milk
1 T. sugar
2 T. vegetable oil
1½ t. salt
1 c. stone ground wheat flour
2-3 c. all purpose flour
For the topping:
2 packets of active dry yeast
1 c. warm water
2 T. sugar
2 T. vegetable oil
½ t. salt
1½ c. rice flour

1.   In a large mixing bowl, combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes.

2.       Add in the vegetable oil, salt, the stone ground wheat flour, and 1 cup of all purpose flour.  Mix until the dough comes together.

3.       Add the remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.  (It took me about 1 ½ cups)

4.      Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.

5.      Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.

6.      Once the dough has risen, turn it out onto a lightly floured surface and divide it into 2 equal portions.  Shape each half into a loaf and place on a parchment-lined baking sheet.

7.      Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

8.      Preheat the oven to 380 degrees.

9.      Combine all topping ingredients in a large bowl and beat with a whisk.  Stir well to combine.  The consistency should be like stiff royal icing – spreadable, but not too runny. Add more water or rice flour as necessary. Let stand 15 minutes.

10.  Coat the top of each loaf with a thick layer of topping. It is best to use your hands to spread the topping over the dough.   Apply more topping then you think you will need as a thin layer will not crack properly.

11.  Place the loaves in the oven and bake for 25-30 minutes or until well browned.  Let cool completely on a wire rack before eating.

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

Millionaire's Shortbread Cookies: Secret Recipe Club

     All day long I've been wishing for a cookie but I haven't felt like making one.  My husband was sweet enough to offer to go and get me one but I declined because store bought cookies just aren't the same.  After talking about it for several hours I think the cookie fairy finally smiled down on me in the form of The Secret Recipe Club.  I saw a post on the FB page asking for someone to help out with a last minute post.  When I went to Double the Sugar I immediately saw a cookie recipe that I had pinned earlier in the month.  It was fate I tell you!

     These cookies were easy to make but it was super hard to wait for the to cool before I could eat them.  The bottom layer is a simple shortbread cookie.  On top of that is a caramel layer.  Then the entire thing is topped off with chocolate.  This cookie is incredible.  The cookie layer is crisp and buttery, while the caramel layer is salted, and the chocolate is the icing on this cookie.

Millionaire's Shortbread Cookies (adapted from Double the Sugar)
For the shortbread:
1 stick butter
1 c. flour
1/3 c. sugar
2 T. brown sugar
1/2 t. salt
For the caramel layer:
1 (14 oz) can sweetened condensed milk
2 T. butter
1 t. coarse salt
For the chocolate layer:
6 oz. good quality chocolate
1 T. butter

1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray.

2.  In a medium mixing bowl combine the flour, sugars, and salt.  Mix in the butter with your fingers until the mixture resembles small peas.  Press the shortbread mixture into the prepared pan and bake for 20 minutes.

3.  Meanwhile, heat the sweetened condensed milk, butter, and coarse salt in a small saucepan over medium heat.  Bring to a slow boil and cook for 15 minutes stirring constantly or until the color turns a caramel color.  Remove from heat.

4.  Remove the shortbread from the oven and place on a wire rack.  Allow to cool for 10 minutes then spread the still warm caramel over top over the cookies and let cool.

5.  Heat the chocolate and butter in a double broiler.  Stir until just melted.  Spread over top of the cooled caramel layer and allow to cool for at least 20 minutes.

6.  Cut into 2 inch squares and serve.

This post linked to:
What Makes You Say Mmmm, Crazy Sweet Tuesdays, 
Sugar Me Up

Vanilla Bean Cupcakes with Fresh Blackberry Frosting: The Great Purple Cupcake Project

       Today is Purple Day-The Global Day of Epilepsy Awareness.  It’s also the day of The Great Purple Cupcake Project in which bakeries and cupcakeries are asked to promote purple cupcakes for Epilepsy Awareness and donate a portion of the profits to The Anita Kaufmann Foundation.  

     Since I don’t have my own bakery, I simply made purple cupcakes to share with my family and friends.  I made vanilla bean cupcakes with a gorgeous purple blackberry frosting.  They are now my new favorite cupcake.  The cupcakes are rich and flavorful with a sweet and tart blackberry frosting.  I made them in miniature but they would be just as good full sized.

Johnna and I

     The reason I wanted to talk about Purple Day is because of my cousin Johnna.  Johnna is nine years old and was diagnosed with epilepsy.  While she can do many things that other children do she does have certain limitations.   Most of her seizures occur during the night time and to look at her you would never know she has epilepsy. 



 A few quick facts about epilepsy:

• 3 million people in the United States and 50 million people worldwide are affected by epilepsy.

• Epilepsy is a group of disorders of the central nervous system, specifically the brain, and is characterized by recurrent unprovoked seizures

• In the U.S., it affects more than 300,000 children under the age of 15--more than 90,000 of whom have seizures that cannot be adequately be treated.

•  Epilepsy is the third most common neurological disorder in the U.S. after Alzheimer's disease and stroke.

For more information on Epilepsy Awareness and Purple Day please visit the Purple Day website at:  http://www.purpleday.org/index.php .

Vanilla Bean Cupcakes with Fresh Blackberry Frosting (a Hezzi-D original)

For the cupcakes:

1 ¼ c. flour

1 ¼ t. baking powder

½ t. baking soda

½ t. salt

2 eggs

1 vanilla bean

1 T. Godiva white chocolate liqueur

½ c. butter (1 stick)

½ c. low fat milk

For the fresh blackberry frosting:

1 c. blackberries plus more for decorating

3-4 c. powdered sugar

1 t. vanilla

½ c. butter (1 stick)

1.       Preheat the oven to 350 degrees.  Line a mini cupcake pan with cupcake liners. 

2.      Combine all the dry ingredients in a medium sized mixing bowl.  Set aside. 

3.      In a large bowl beat the eggs.  Add in the sugar and mix for 30 seconds.  Stir in the butter and mix well.  Scrape the inside of the vanilla bean into the bowl and add the Godiva white chocolate liqueur.  Mix until well combined. 

4.      On low, mix half the flour mixture into the wet ingredients, then add in half the milk, then the rest of the flour, and then the rest of the milk.  Mix until just combined.  

5.      Pour the batter into the prepared cupcake tin filling each cup 2/3 of the way full.  Bake for 13-17 minutes or until the tops are golden and a toothpick comes out clean. 

6.      Cool on a wire rack. 

7.      Meanwhile mash the blackberries in a bowl with a fork.  Place them inside of cheesecloth with a large bowl underneath. Squeeze until there is a good amount of juice in the bowl.  Be careful as blackberry juice will stain. 

8.      In a large mixing bowl beat the blackberry juice and butter with a hand mixer.  Add in the vanilla.  Stir in the powdered sugar half a cup at a time until the frosting reaches the desired consistency.  

9.      Pipe the frosting onto the cooled cupcakes.  Top each with half a blackberry.

This post linked to:
Meatless Mondays, Mangia Mondays, Making You Crave Monday, Mouthwatering Monday 
Sweets for a Saturday, Seasonal Inspiration
Recipe Lion BlogHop

Godiva Truffletini House Party

     This month I was lucky enough to be a host for House Party’s Godiva Truffletini party.  For being a host I was provided with a gift card and rebate forms to purchase Godiva liqueurs and Godiva chocolate infused vodka.  

     In the past I’ve had the Godiva chocolate liqueur and can honestly say that it is just as good as Godiva chocolate.  My cousin is a huge fan of the white chocolate liqueur so for the party I decided to try that.  I used the white chocolate liqueur during the early portion of my party which I held during a book club brunch.  I treated the ladies to coffee laced with Godiva white chocolate liqueur and topped with cinnamon whipped cream.  This is currently one of my favorite ways to drink coffee.

     During the evening I used both the regular and white chocolate liqueurs in coffee and hot chocolate.  Then I took it up a notch and served Godiva Chocolate Raspberry infused vodka in iced tea and Chocolate Covered Cherry drinks made with the infused vodka.  We also had chocolate desserts to go along with the chocolate drinks.  While everyone enjoyed the different drinks, the clear winner of the night was still the coffee with white chocolate liqueur and cinnamon whipped cream.   

Godiva Razzle Tea (from Godiva)

1.5 oz Godiva Chocolate Raspberry Vodka

5 oz. Iced Tea

1 T. sugar

Lemon slices

1.       In a shaker combine the vodka and iced tea. 

2.      Place lemon slices in a tall glass filled with ice.  Pour the iced tea mixture over top and serve with a raspberry garnish.

Chocolate Covered Cherry  (my own creation)

1.5 oz. Godiva Chocolate Raspberry Vodka

1 oz. cherry juice

Cherry (for garnish)

1.       Fill a short glass with ice.  Pour in the vodka and cherry juice and stir.  Garnish with a cherry or chocolate covered cherry.

Café Godiva  (adapted from Godiva)

2 oz. Godiva White Chocolate Liqueur

6 oz. coffee

1 T. cinnamon whipped cream

Chocolate curls

1.       Pour the white chocolate liqueur into a coffee mug.  Pour in the coffee over top of the liqueur.  Top with whipped cream and chocolate curls.

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

Oatmeal Apricot Cherry Bars: Recipe Swap

     This week our recipe swap was to choose any recipe we wanted from the selected blog.  The blog I was given was Culinary Cache.  It was loaded with recipes I wanted to try but I was in the mood for something sweet and the Oatmeal Apricot Cherry Bars were right up my alley.  

      I didn’t want to have to go to the store and buy anything so instead of using different kinds of fruit preserves I used homemade pear butter I had in the basement.  Any type of jam, preserve, or fruit butter can be used with this recipe.  The white chocolate could also be replaced with dark chocolate.

      The base of the bars is a sweet oatmeal cookie.  After it is baked a layer of jam or fruit butter is spread on top then is topped with the chopped dried fruit and chocolate.  I wasn’t sure how I felt about this combination of ingredients but my husband and I loved it!  

      The sweet oatmeal cookie base pairs well with the sour cherries and apricots and the white chocolate gives it a creamy finish.  I’d like to try different types of dried fruit on the top as well.   This is a versatile recipe but I’ll be using again soon.

Oatmeal Apricot Cherry Bars  (adapted from Culinary Cache)

½ c. brown sugar

6 T. butter

1 t. vanilla

½ t. salt

1 t. cinnamon

1 c. flour

1 c. oats

½ t. baking soda

For the topping:

¼ c. flour

4 T. butter

1 T. sugar

½ c. dried cherries, chopped

¾ c. dried apricots, chopped

½ c. homemade pear butter (or any fruit butter, preserve, or jam)

¼ c. white chocolate chips

1.       Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray. 

2.      In a medium mixing bowl cream together the butter and brown sugar.  Stir in the vanilla, salt, and cinnamon.  Mix well. 

3.      Add in the flour, oats, and baking soda and stir until combined.  

4.      Press the mixture into the prepared pan and cook for 25 minutes. 

5.      Meanwhile, combine the butter, flour, and sugar for the topping in a small mixing bowl.  Work into a paste and then add in the mixed fruit.  

6.      Pull the cookie bars out of the oven.  Spread the pear butter over top.  Drop spoonfuls of the fruit topping all over the bars.  Sprinkle with white chocolate chips. 

7.      Bake for an additional 10-15 minutes or until golden.  

8.      Cool completely on a wire rack and cut into 16 squares.

This post linked to:
Foodie Friday, Fusion Friday, Shine on Friday, 
Create and Inspire,  Sweets for a Saturday