Cranberry Chocolate Biscotti Recipe

Posted on January 23, 2016 by admin

Cranberry Chocolate Biscotti Recipe

Ingredients:

  • 1/4 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/3 cup chopped dried cranberries
  • 1 cup white chocolate baking bars

Instructions

  1. Preheat oven to 375F degrees. Line 1 baking sheets with foil or silicone baking mat.
  2. In a large bowl beat butter with a mixer on medium for 30 seconds.
  3. Add sugar, cocoa powder, baking powder, and baking soda.
  4. Beat in eggs and vanilla extract.
  5. Beat in flour.
  6. Stir in cranberries.
  7. Divide dough in half. Shape each portion into an 8-inch roll. Place rolls 3 inches apart on prepared cookie sheet; flatten until about 2 inches wide. Bake 18-20 minutes or until firm and a toothpick comes out clean. Cool on cookie sheet for 1 hour.
  8. Preheat over to 325F degrees. Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Bake for 10 minutes. Turn slices over and bake for 8-10 minutes or until crisp. Let cool.
  9. Microwave chocolate for 1-2 minutes or until melted and smooth. Dip one end of each biscotti into melted chocolate.
Posted in Breads, Breakfast | Tagged biscotti recipes, , , , cranberry chocolate biscotti recipes, | Leave a comment

Chocolate Peanut Butter Smoothie Recipe

Posted on January 23, 2016 by admin

Chocolate Peanut Butter Smoothie Recipe

Ingredients:

  • 1 cup milk
  • 1/2 cup greek vanilla yogurt
  • 3 Tablespoons Jif® Chocolate Peanut Butter Powder
  • 2 frozen bananas
  • 1 cup spinach

Instructions

  1. Place all ingredients into blender (liquid ingredients first).
  2. Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.
  3. Serve and enjoy!
Posted in Drinks | Tagged chocolate peanut butter smoothie recipes, , drinks recipes, , smoothie recipes | Leave a comment

Coconut Lime Shortbread Cookies Recipe

Posted on January 20, 2016 by admin

Coconut Lime Shortbread Cookies Recipe

Ingredients

COCONUT LIME SHORTBREAD COOKIE

  • 1/2 cup shredded coconut, toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces

LIME GLAZE

  • 2 cups powdered sugar
  • 1 teaspoon lime peel
  • 1 tablespoon lime juice
  • 2-3 tablespoons water

Instructions

TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:

  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract.  Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined.  Gradually add in the butter pieces and pulse until the mixture is smooth and combined.  (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth.  (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.)  Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
  5. Repeat with the remaining dough on a second cookie sheet.
  6. Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
  7. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

TO MAKE LIME GLAZE:

  1. In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

 

Posted in Desserts | Tagged coconut recipes, , , lime recipes, shortbread cookie recipes | Leave a comment

Mongolian Beef Recipe

Posted on January 19, 2016 by admin

Mongolian Beef Recipe

Ingredients
  • 1 pound flank steak, sliced into thin, bite-sized pieces
  • ¼ cup cornstarch, divided
  • 1 tablespoon oil
  • ½ teaspoon ginger, minced
  • 3 cloves garlic, minced
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 bunch green onions, sliced into 1-2″ sections
  • Rice or rice noodles, to serve.
Instructions
  1. In a large, sealable freezer bag, combine the sliced flank steak and cornstarch. Seal, shake, and toss until the flank steak pieces are evenly coated in the cornstarch.
  2. Heat 1 tablespoon of oil in a large, heavy bottomed skillet over medium high heat. Once hot, add in the beef pieces and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add in the ginger and garlic. Cook until fragrant, about 30 seconds. Pour in the soy sauce, water, and dark brown sugar, and stir until well combined and the sugar has evaporated. Cook until the sauce slightly thickens, about 3 minutes, add in the crushed red pepper flakes, and then add back in the beef. Bring the mixture to a boil, stir, and add in the green onions. Cook for an additional minute and then serve over rice or rice noodles.
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One Pot Pasta Bolognese Recipe

Posted on January 19, 2016 by admin

One Pot Pasta Bolognese Recipe

Ingredients
  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • ¼ teaspoon red chili flakes, plus more to taste
  • 1.5 lb ground chuck
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes
  • 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
  • 4 sprigs thyme
  • 1 pound tagliatelle or spaghetti
  • ¼ cup milk
  • ½ cup shredded Parmesan cheese
  • ¼ cup thinly sliced fresh basil leaves
Instructions
  1. In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
  2. Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
  3. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
  4. Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.
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Cheesy Alice Springs Chicken French Bread Pizza Recipe

Posted on January 17, 2016 by admin

Cheesy Alice Springs Chicken French Bread Pizza Recipe

Ingredients
  • 1 loaf French bread, sliced in half lengthwise
  • 2 medium uncooked chicken breasts, diced
  • 6 slices bacon, cooked and crumbled
  • 1 1/2 cups THINLY sliced mushrooms (about 4 mushrooms)
  • 12 oz. cream cheese
  • 3/4 cup Monterey Jack cheese
  • 3/4 cup cheddar cheese
  • 3/4 cup mozzarella cheese
  • Cilantro garnish (optional)

Honey Dijon Marinade/Sauce

  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons yellow mustard
  • 1/2 tablespoon soy sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon Cajun spice
  • 1/4 teaspoon salt
Instructions
  1. Whisk Honey Dijon Marinade/Sauce ingredients together in a medium bowl. Add two tablespoons Marinade to a freezer bag along with chicken. Marinate 30 minutes – 8 hours. (optional)* Refrigerate unused Honey Dijon Sauce separately.
  2. Preheat oven to 375F degrees.
  3. Heat 1 tablespoon olive oil over medium high heat. Add chicken and cook until cooked through. Stir in one tablespoon reserved Honey Dijon Sauce. Set aside.
  4. Microwave cream cheese in a microwave safe bowl at 30 second intervals, stirring in between until completely smooth. Whisk in 2 tablespoons Honey Dijon Sauce. Spread this Honey Dijon Cream Cheese evenly over each half of French Bread. Evenly top with mushrooms, followed by chicken, then cheeses and finally top with bacon.
  5. Bake at 375F degrees for 12-15 minutes or until cheese is melted and slightly golden.
  6. Drizzle each French Bread with any remaining Honey Dijon Sauce. Garnish with cilantro if desired.
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Carrot Cake Smoothie Bowl Recipe

Posted on January 16, 2016 by admin

Carrot Cake Smoothie Bowl Recipe

Ingredients
  • 1 cup chopped romaine (I didn’t have romaine so I used spinach)
  • 1 cup unsweetened coconut milk
  • 2 cups chopped raw carrots
  • 1 cup chopped pineapple
  • 1 banana
  • 2 clementines, peeled (also didn’t have so I used mango)
  • ½ teaspoon vanilla extract
  • dash of ground cinnamon and/or nutmeg
 Instructions
  1. Blend the romaine (or spinach) and coconut milk until smooth.
  2. Add the remaining ingredients and blend again until smooth.
  3. Top with pistachios and toasted coconut! My fave.
Posted in Soup & Stews | Tagged , , , , | Leave a comment

Roasted Garlic and White Bean Lasagna Soup Recipe

Posted on January 16, 2016 by admin

Roasted Garlic and White Bean Lasagna Soup Recipe

Ingredients
For the Lasagna Soup:
  • 8 cloves garlic (for roasting)
  • 1 tablespoon olive oil
  • ½ yellow onion, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 28-ounce can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken broth
  • ½ teaspoon salt
  • 2 14-ounce cans white beans, rinsed and drained
  • 8 ounces campanile pasta
For the Ricotta Dollops:
  • 8 ounces ricotta cheese
  • ½ cup Parmesan cheese
  • a squeeze of lemon juice
  • minced fresh parsley
  • salt and pepper to taste
  • fresh basil leaves, torn
 Instructions
  1. Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
  2. Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.
  3. Add diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add white beans. Take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.
  4. Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)
  5. In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
  6. Place a dollop of the ricotta mixture in each soup bowl and ladle the soup over the top. Top with extra Parm and fresh basil. YUM!
Posted in Soup & Stews | Tagged , , , , | Leave a comment

Frosted Vanilla Cookie Layer Cake Recipe

Posted on January 14, 2016 by admin

Frosted Vanilla Cookie Layer Cake

Ingredients

Cake
  • 3/4 cup salted butter, room temp
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 6 egg whites
  • 2 1/2 cups all purpose flour
  • 4 tsp baking powder
  • 3/4 cup BAILEYS™ Coffee Creamer Frosted Vanilla Cookie
  • 1/2 cup water
Filling
  • 1 cup salted butter, room temp
  • 2 cups powdered sugar
  • 1 1/4 cups sugar cookie crumbs
  • 1 tsp vanilla extract
  • 1/4 cup BAILEYS™ Coffee Creamer Frosted Vanilla Cookie
  • 1 cup flour
Frosting
  • 3/4 cup salted butter
  • 3/4 cup shortening
  • 6 cups powdered sugar
  • 6-7 tbsp BAILEYS™ Coffee Creamer Frosted Vanilla Cookie

Instructions

1. Grease the sides of three 8 inch cake pans and place a circle of parchment paper in the bottom for easy removal. Preheat oven to 350 degrees.
2. Beat butter and sugar together until light in color and fluffy, about 2-3 minutes.
3. Add vanilla and sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl, then combine BAILEYS™ Coffee Creamers Frosted Vanilla Cookie and water in a separate bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the creamer mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Divide batter evenly between three cake pans, then bake for 23-25 minutes, or until a toothpick inserted comes out with just a few crumbs.
8. Allow cakes to sit for 2-3 minutes, then remove to wire racks to cool.
9. To make the filling, beat butter until smooth, then add powdered sugar and beat until smooth.
10. Add the sugar cookie crumbs and vanilla extract and mix until smooth.
11. Add the creamer and mix until smooth, then add flour and mix until smooth and all is well combined. Set filling aside.
12. To make the frosting, beat butter and shortening until smooth.
13. Slowly add 3 cups of powdered sugar and beat until smooth.
14. Add creamer and beat until smooth.
15. Add remaining powdered sugar and beat until smooth. If frosting seems too thick, add more creamer in small amounts.
16. To put the cake together, first cut off the domes on top of the cakes.
17. Place the first layer on a cake plate or cardboard cake circle. Spread about 1/2 of the filling evenly on top of the cake layer.
18. Place second layer of cake on top of the filling and top with remaining filling, spreading into an even layer.
19. Top cake with final cake layer.
20. Cover the outside of the cake with the frosting. Here is a tutorial on how to get a nice smooth finish.
21. Pipe icing around the edges of the cake and add some sprinkles. I used icing tip Ateco 844, which is similar to Wilton 1M.
22. To add the cookies to the outside of the cake, pipe a little remaining frosting onto the backs of the cookies and press them onto the cake.

 

Posted in Desserts | Tagged cookie layer cake recipes, , , vanilla cookie layer cake recipes, vanilla recipes | Leave a comment

No Bake Sparkling Cranberry Orange Cheesecake Recipe

Posted on January 14, 2016 by admin

No Bake Sparkling Cranberry Orange Cheesecake

Ingredients

Cranberries
  • 2 cups sugar, divided
  • 1 cup water
  • 2 cups fresh cranberries
Crust
  • 2 cups vanilla wafer crumbs
  • 3 tbsp sugar
  • 1/2 cup butter, melted
Cheesecake
  • 24 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 2 tbsp flour
  • 1 tbsp orange juice
  • 1/2 tbsp orange zest
  • 8 oz Cool Whip (or homemade whipped cream*)

Instructions

1. To make the cranberries, bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
5. While cranberries soak, make the crust. Combine vanilla wafer crumbs with sugar. Add melted butter and stir to coat.
6. Grease the bottom and sides of a 9 inch springform pan. Press crumbs into the bottom and halfway up the sides of the pan. Set in refrigerator to firm.
7. Mix cream cheese, sugar, flour, orange juice and orange zest together in a large bowl until smooth and well combined.
8. Gently stir in 8 oz of Cool Whip.
9. Spread filling evenly into the crust and smooth the top.
10. Refrigerate for about 4-6 hours or until firm.
11. Remove cranberries from syrup and roll in remaining cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for about 30 minutes to an hour.
12. Remove cheesecake from springform pan and top with sugared cranberries. Refrigerate until ready to serve.

 

Posted in Desserts | Tagged , , , , orange cheesecake recipes, | Leave a comment