I had been seeing all sorts of s'mores recipes on pinterest and it was just making me crave a s'mores related treat.  So this weekend, at my sister's house, was the perfect time to try one out.

I was also wanting Nutella, so thinking about nutella and graham crackers sparked the idea that we could make a nutella s'more bar.

Which is exactly what we did.

We used this recipe from Mel's Kitchen Cafe and it was SO good!

The only change was instead of 2 cups of chocolate chips, we did about 14 ounces of Nutella.  (The small jars are 13 ounces, the big jars are 26.5 - we used just over half a big jar) Put it in a glass measuring cup, then stick it in the microwave for 15 or so seconds to get it a little more melty.  Then we just drizzled a nice layer on top of the marshmallow fluff. 

They were amazing.

The best part - they were even better the next day.  (If you can handle to leave some that long).  The next morning they seemed to have a little bit of a different texture, and the Nutella taste was more clear.  They were so good, and I've already made another batch.

S'mores Nutella Cookie Bars (recipe from Mel's Kitchen Cafe)

*Note: Don’t be tempted to substitute mini-marshmallows for the fluff/creme. The marshmallow fluff/creme stays gooey and soft in the oven.
*Makes 9X13-inch pan of bars

INGREDIENTS:
2 cups all-purpose flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme
12-14 ounces Nutella
DIRECTIONS:
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

white chocolate raspberry layer cake with white chocolate buttercream

Ever since I saw this cake in September 2010, I knew I wanted to make one like it for my daughter's first birthday.  I had a few different things I wanted to do, and I got everything ready.  However, we were living in a tiny hotel room with a very small oven and hardly any counter space on her first birthday.  The cake did not turn out how I'd hoped.  It was a complete disaster.  In fact, we didn't even do anything with it really.

So . . . on to the second birthday.  I still held on to my ideas and figured out ways to make it even better.  I was super happy with how it turned out.  It tasted delicious!

I love white chocolate and raspberry together, so that was one basis for my idea.

I also didn't want to make or eat fondant, so I decided to go with a white chocolate ganache for the cake, and to use white chocolate cutouts for the decorations.

I just used a white cake mix (1/2 a cake mix, actually, I didn't want too many leftovers)

and mixed it according to the box directions.

The cake mix called for 3 egg whites, or 3 whole eggs with extra cooking time.

I used 1 whole egg and 1 egg white (for my halved recipe).

I used one 4 inch pan and one 6 inch pan.

I divided the batter into thirds and colored them pink, orange, and yellow.

Then I divided each color of batter between the two different sizes of cake pans, trying to make them the same depth.

I baked three batches, because I only have one of each of my 4" and 6" pans.

I can't remember how long I baked them, I just stayed in the kitchen and checked on them often.

I was working on my white chocolate cutouts in this time.

I melted my white chocolate in a bowl over simmering water.

Then added my oil-based colorings to try to match the color of the cake batter.

Then spread the chocolate out in a really thin layer on a waxed paper lined cookie sheet.

Then popped it in the freezer for a while to set.

After they were firm, I took them out and cut out the shapes I wanted.  (I used about 1 inch size flowers)

I found a white chocolate buttercream recipe that was AMAZING.

Makes about 2 ½ cups

*I made half of this recipe, and I had a little bit extra*

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract

1. Put about 2/3 of the chopped white chocolate into a small bowl.  Heat the chocolate in 20 second increments in the microwave.  Stir after each increment, and continue to heat 20 seconds at a time until chocolate is almost melted. Add the rest of the chopped chocolate and stir in until melted.  (This just helps it to cool more quickly).  Set aside to cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting.

Here are my pictures of the cake assembly process:

(6 inch cake in foreground, 4 inch cake behind)

I did the pink layer on the bottom

with a layer of seedless raspberry jam

then a layer of the buttercream

followed by the orange and yellow layers, with the same procedure

Then I did just a light layer of buttercream on the whole cake.

I intended to do the ganache thicker but it was not quite as set up as it needed to be when I was putting it together, so it wasn't covering the whole cake.

Then I placed the chocolate cutouts on the top.

This cake was really delicious - it was very sweet with the ganache though.  I didn't necessarily think it was too sweet, but next time I will just skip the ganache and spread the buttercream a little thicker on the outside of the cake.  It was really good!

peanut butter chunk swirled brownies

When I first saw this recipe from Picky Palate, I knew I had to try it.  And I knew it was going to be good.  Well, I still haven't tried it.  I just got my kitchen unpacked 2 days ago and since then, I've wanted to do a lot of baking.  I found 4 brownie mixes while unpacking, so last night I was thinking that I really *should* make one of them, to get it out of the way.

Then I started thinking about peanut butter.  I really wanted to do something with peanut butter and chocolate, but didn't know if just swirling peanut butter into a brownie recipe would work.  Then I remembered about the peanut butter truffles from the Picky Palate recipe, and this recipe was born.

Simplest recipe ever -

Brownie mix (made according to package directions)
Peanut butter truffles
        mix peanut butter and powdered sugar together, lay out on piece of tin foil coated with nonstick spray, put in freezer for 30 minutes.  Cut (or break) in chunks, refreeze for 10 minutes.  Then add to batter, and bake according to box directions.

I used about equal parts powdered sugar and peanut butter.  Maybe a little more peanut butter.  I did just more than 1/2 cup of each, with a 13x9 size brownie mix - only I baked it in an 11x7 pan because I wanted them thicker.  I thought the ratio of peanut butter was pretty good though, for this size.  They turned out delicious and I'll definitely be making them again.

spicy chicken and pepper jack pizza

I found this recipe here - and immediately wanted to try it.

It is incredible!  I absolutely love it.  I will be making this again - and often!

Ingredients
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken
Directions
1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
2. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with chicken and cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

BLT pasta salad

I don't remember where I got this recipe, I think it is something from pampered chef.

Anyway, it's really good and I love making it.

BLT pasta salad

cooked cubed chicken

diced tomato

small pasta (can use mini shells, ditalini, anything)

bacon bits

romaine lettuce

I really like it with fresh lime juice squeezed on it for dressing, but it is good with any kind of dressing

cinnamon bubble buns

I got this recipe in April's Family Fun Magazine - and decided to try them out instead of our regular cinnamon rolls for General Conference.

for the dough:
1 package active dry yeast
1/4 cup warm water
3 Tablespoons unsalted butter, melted
2/3 cup sour cream
3 Tablespoons sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda

for the cinnamon-sugar coating:
1/3 cup packed brown sugar
1 teaspoon cinnamon
3 Tablespoons unsalted butter, melted

for the vanilla glaze:
1 3/4 cups confectioners' sugar
1 Tablespoon unsalted butter, melted
1 Tablespoon milk, preferably whole
1 teaspoon vanilla extract

Start by making the dough.  In a large mixing bowl, sprinkle the yeast over the water and let it stand until bubbly, 5 to 10 minutes.  Stir in the butter, sour cream, sugar, egg, and vanilla.  Beat in 2 cups of the flour, the salt, and the baking soda until incorporated.  Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.

Turn the dough out onto a lightly floured surface and knead it until smooth, about 3 minutes.  As you work, add more flour if the dough is sticky (do not exceed 2 Tablespoons).  Place the dough back in the mixing bowl and cover the bowl with plastic wrap.  Let the dough rise in a warm place until it has doubled in size, about 1 hour.

Lightly coat a 12-cup muffin pan with nonstick spray or butter, then flour the cups and tap out the excess.

In a small bowl, blend the sugar and cinnamon for the coating.  Place the melted butter in a small, shallow dish.

Gently punch down the dough to deflate it.  Form it into a long cylinder and divide it into 12 equal portions.

Using kitchen scissors or a dough scraper, divide each portion into 6 equal pieces, then roll each piece into a ball.

Here are my dough clumps - I was trying to hurry and didn't do a very precise job of making the balls.

To make a bun, coat six balls with melted butter, then roll them in the cinnamon-sugar mixture.  Arrange five of the balls in the bottom of a prepared muffin cup.  With your fingertip, make a small well and press the sixth ball in the center.  Repeat with the remaining dough.  Loosely cover the buns wiht plastic wrap and let them rise in a warm place until they're puffy and have doubled in size, about 40 minutes.  Heat the oven to 350.

 putting them together

 after the buns had risen

Bake the buns on the center rack until golden, 20-22 minutes.  Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for 5-8 minutes, then tilt the pan and gently tap it on a work surface to release the buns.  If needed, a knife can be used to release them from the pan.  Place the buns on the wire rack.

after baking

In a small bowl, combine the ingredients for the glaze and stir until it's smooth.  If needed, thin the glaze by adding water 1 teaspoon at a time.  Brush each bun with the blaze.  Serve immediately or at room temperature.

with the glaze

I really liked this recipe, but I felt like they were cooked just one minute too long.

I also felt like the butter and cinnamon sugar was not enough.  I ended up making more of it, because I ran out.  Next time I'll try to use less coating, but they were good.

Also, the recipe said they would only take 2 hours and 20 minutes to make, which was not true at all.  Breaking up all the little balls took a long time, then rolling them in the butter and sugar.  I think the whole process took me just over 3 hours.  They were good though!  And I will definitely be making them again.

finger paints

I found a recipe on food.com for homemade finger paints

The main thing I liked about it is that it is very easy to clean.  The colors aren't super vibrant, and it's more of a gel than a liquid paint that I was expecting, but it was fun!

2 Tablespoons sugar

1/3 cup cornstarch

2 cups cold water

1/4 cup clear liquid dish soap (I didn't have clear, mine was pink so it just tinged it a little bit pink)

food coloring or food coloring paste (I just used food coloring)

1. Mix together sugar and cornstarch in a small pan, then slowly add cold water.
2. Cook over low heat, stirring until the mixture becomes a smooth; almost clear gel about 5 minutes.
3. When it's cool, stir in clear dishwashing liquid.
4. Scoop equal amounts of the mixture into containers and stir in food coloring or, for even more vibrant colors, use food-coloring paste.

Twix Bars

Mmmmmm.

Yes, let's say that again, Mmmmmmm.

These are tasty!  I made them for a family Halloween party and they were gobbled up quickly!

It might be partially due to the fact that there is 1 pound of butter in a 9x13 pan.  Oh yeah, and some sugar.  Throw in some sweetened condensed milk, and what's not to love?

Shortbread Crust:
2 sticks butter
1/2 cup sugar
2 cups flour
Mix and press in 9x13 pan. Bake @ 375 for 20 min.

Caramel:
2 sticks butter
1 cup brown sugar
4 tbsp corn syrup
1 can sweetened condensed milk
 Cook over med heat- boil 5 min. Pour on crust. Put in fridge 1 hour.

Chocolate:
Melt 12 oz bag of milk choc chips
 2 tbsp veg. Oil
 Spread over caramel and put in fridge for 2 hours.

I discovered that if you 1/4 this recipe, it makes a perfect 8x8 pan.  It is thinner layers of the caramel and crust and I think it is a nice change.  Plus making only an 8x8 pan means there's less laying around that I am going to eat.

1/4 recipe:

4 T butter
1/8 cup sugar
1/2 cup flour
Mix and press in 8x8 pan, bake at 375 for about 14-15 minutes.  Check it to make sure it doesn't get too dark.

4 T butter
1/4 cup brown sugar
1 T corn syrup
5 T sweetened condensed milk
cook over medium heat - boil 5 minutes.  Pour on crust, put in fridge 1 hour

1/3-1/2 cup milk chocolate chips
1/2 T vegetable oil
melt together, spread over cooled caramel layer.  Refrigerate until set.

Chocolate Raspberry Ganache Cake

This year when I was a few months away from my birthday, I happened to stumble upon this blog.  I don't even remember how I came across it but I was instantly intrigued.  Each recipe she posted just looked like something I wanted to try.  Then, I saw this recipe.  And I knew I wanted it to be my birthday cake.  I probably looked at it every other day during those two months.  I kept thinking about how it would taste and how much fun it would be to make.  A week before my birthday I went and bought the chocolate and the raspberries and the jam.  We were out of town over the weekend and got home in the afternoon of my birthday.  We were pretty busy that evening and didn't know if we would end up making the cake that night or the next day.  Finally we decided to just make it that night, and it wasn't done until about 11:30 - but it was so worth it!  I definitely recommend this cake - it is delicious!!

Chocolate Raspberry Ganache Cake

from Elissa at 17andbaking.com
Makes a three layer 8″ cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened Dutch cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Raspberry Ganache (recipe follows)
2/3 cup raspberry jam **I used seedless raspberry jam and it turned out awesome!**

Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and sour cream, then gradually beat in the water. Add the vinegar and vanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake pans.

Bake for about 35 minutes, or until a toothpick comes out almost clean. **I checked mine at 33 minutes and the toothpick came out completely clean.  I think they turned out perfect, but definitely check the cakes a little earlier, depending on your oven**  Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely. These cakes are very soft, and it helps to freeze them for 15 minutes at this point. While the cakes cool, make the Raspberry Ganache.

If the cakes are not flat, use a serrated knife to even the tops. Place one layer onto a parchment-lined cardboard cut out and spread 1/3 cup raspberry jam. Cover the jam with a thin, 1/4″ thick layer of raspberry ganache. Top with the second layer and repeat. Then invert the final layer and place on top.

To frost the cake, start with a crumb coat: barely cover the entire cake with a thin, see through layer of ganache. This is to help create a smooth finish later. Chill the cake for 10 minutes.

Frost the cake with the remaining raspberry ganache and top with fresh raspberries.

Raspberry Ganache
Makes just enough to fill and frost a three layer 8″ cake

15 oz bittersweet chocolate, chopped **I used half 50% cocoa and half 70% and sometimes I felt like it was too bitter, other times I felt it was just right.  I definitely wouldn't want it more than 60%**
1 2/3 cups frozen raspberries
8 oz (2 sticks) butter, room temperature

Bring an inch or two of water to a simmer in a medium saucepan. As the water heats, microwave the raspberries in 1 minute intervals, stirring and mashing with a fork, until they become a smooth liquid. Pour through a strainer (should yield 1/3 cup raspberry juice) **I didn't measure, but mine definitely yielded more than that - and I just used it all** and set aside to cool.

Place the chopped chocolate and the butter in a large heatproof bowl and set over the saucepan. The bowl should not touch the water or fall more than halfway into the saucepan. Stir until the chocolate and butter melt, then gradually add in the slightly warm raspberry juice, whisking to combine.

Take the ganache off the heat and let cool until spreadable, stirring once in a while.

Here are my pictures from the process -- enjoy!!

mixing the raspberry juice into the melted chocolate

My cakes weren't perfectly flat but I didn't care, so I didn't waste time cutting them with a knife.

first jam layer

and ganache

repeat the process

I hadn't ever made ganache before - so when it said cool until spreadable, I didn't really know what that meant.  And since it was really late, I just kind of poured it on.  It looks really drippy and sloppy here, but then we put it in the fridge and it hardened and looked really nice, except where it had all dripped down on the plate.  It was plenty thick too, so I wouldn't necessarily worry next time about waiting until it was spreadable just to prevent the ganache from slipping down.

MMMMMM!

Grilled Jam Sandwich

When we were in Texas, we went to a restaurant called Cheddar's and had the Monte Cristo sandwich.  Delish.

Although this is not the same, when I saw it that is what it reminded me of.  It's so good.  It's kind of like a warm jelly-filled donut, only much easier to make!

I got the recipe from Real Simple Magazine.

I don't think I need to put step by step directions on here, but you just make a jam sandwich (I used strawberry, but anything would be good).  Then you butter the two outside pieces of bread and cook it in a frying pan over low heat until it is golden brown.  Sprinkle with powdered sugar for a fancy look.

Carmelita Bars

Carmelita Bars
***These are so tasty, so please don't automatically disregard them when you find out how much butter they have in them!***
--also, read the notes at the bottom--

2 1/4 cups melted butter
3 cups flour
3/4 teaspoon salt
2 1/4 cups brown sugar
1 1/2 teaspoon baking soda
3 cups oatmeal

6-12 ounces chocolate chips
17 ounces caramel ice cream topping

Combine first six ingredients.  Spread half of dough on an ungreased jelly roll pan.  Bake at 350 for 10 minutes.  Sprinkle chocolate chips over the dough.  Pour caramel topping evenly over chips.  Use remaining dough to press into palm-sized sections and place on top of caramel.  Bake for 10-12 more minutes.

***Notes***
***** This makes a pretty big recipe -- I cut it in half and just use a 9x13 pan.  It works out great.
***** Instead of pressing the second half of the dough over the top, I just crumble it over, trying to spread it evenly.  It prevents you from having to touch the hot cooked part, with the melting chocolate chips and caramel.

White Chili

This rockin recipe is not mine to take credit for, but my friend Missy's. She had a super fun recipe exchange party at her house when we lived in Monterey and I think that is when I got this recipe from her.

White Chili

1 pound small white beans, soaked overnight
2 chopped onions
48 ounces chicken broth
4 cups cooked chicken, cubed
7 ounces diced green chilies
2 teaspoons dried oregano
4 teaspoons cumin
1 1/2 teaspoon cayenne pepper
6-8 cloves garlic
1 cup sour cream
3 cups shredded Monterey Jack cheese

Combine beans, onion and broth, bring to a boil. Reduce heat and simmer covered for 2 hours. Add chicken, chilies, and seasonings. Cook until thick, 30-60 minutes. Add sour cream and cheese, stir until cheese melts.

Lemon Chicken Alfredo

Sauce:

Tonight I was in the mood for chicken. And lemon. So I was broiling a bit of lemon pepper chicken in the oven when I thought of a yummy sounding recipe. So I googled it, and lo and behold, it is an actual recipe. I followed this recipe from Mmm...Cafe and just changed it a little bit. Sadly, I forgot to take a picture of it!!! Anyway, if you like lemony chicken goodness, you'll love this recipe!

I did one large chicken breast, covered with olive oil and lemon pepper, in the oven at 400 degrees. Then once it was almost done, I took it out, cut it up into bite-sized chunks, and stirred it in a bowl with a little bit more oil and lemon pepper (so all the sides of the pieces were exposed) then put them back in the oven for a few minutes.

Then I used the recipe for alfredo sauce (below) only I added another shake or two of lemon pepper (because I didn't have lemon peel) and 6 Tablespoons lemon juice.

Then prepare your noodles (I like linguine) and pour the sauce over and top with the chicken.

Hopefully I'll get a picture soon -- (Davis asked if we could add this to our regular rotation of favorite meals, so I'm sure we'll be making it again :)

Alfredo Sauce

I found this tasty recipe for alfredo sauce and it is really easy and good. Plus I like to think that because it has a little chicken broth that means it has less fat in it. Ha!

1/4 Cup butter

3/4 Cup flour

1 1/2 Cup 2% milk

1 1/2 Cups chicken broth

3/4 cup Parmesan Cheese

1 tsp. Parsley Flakes

2 tsp. Oregano

Melt the butter on low heat. Add flour, milk and broth and cook until slightly thicken. Add Parmesan cheese 1/4 cup at a time. Heat until parmesan is melted, then add parsley flakes and oregano.

These are a fun little treat for April Fool's Day. Although the recipe is quite simple, I've had many requests for it, so I'll share.

Nilla wafers
grasshopper cookies
frosting (yellow and red)
green-colored coconut - put coconut in a bag with a few drops of green food coloring and shake the bag to evenly spread the green around
sesame seeds for the top "bun" - moisten the top with a little bit of water or juice to make them stick

Fried Ice Cream

1 cube butter - melted

In a separate bowl, combine:
2/3 cup brown sugar
1 1/3 cup coconut
1/3 cup chopped pecans

Pour butter over and stir.

Add:
2 1/2 cups rice crispies

Stir. Spread out on cookie sheet, bake at 300 degrees for 21 minutes Every 7 minutes turn/stir/fold so it gets brown all over. While topping is baking, take 1/2 gallon of vanilla ice cream out of freezer to soften.

Divide topping in half. Place half on bottom of greased 9x13 pan. Slice ice cream and spread evenly over crust. Sprinkle remaining topping over top of ice cream. Cover and freeze overnight. Cut and serve with caramel topping.
Sorry - no picture of the finished product! Trust me, it's good!

roasted tomato soup

I combined a few recipes to get my own version of yummy soup. I got my inspiration from Barefoot Contessa and Bobby Flay. I also threw in some things from this recipe. I really love thinking of a recipe that sounds good and then looking at several different recipes and creating my own based on what I want it to be. I wanted to make this because when we lived in California, I LOVED the Tomato Basil Soup at Safeway. I have searched for a long time for a good recipe that matches, and haven't found one.

Given my newfound love of all things roasted, I figured roasted tomatoes would easily find their way into the category.


Recipe:

5 pounds roma tomatoes
olive oil
salt and pepper
minced garlic (6 cloves total)
1 onion, diced

2 cups chicken broth

1 1/4 cups half and half

I used just less than 5 pounds of roma tomatoes (I wanted a lot of soup!) and just cut them in slices. Lay them in a cookie sheet (mine overlapped) and drizzle with olive oil. Sprinkle with salt and pepper, and minced garlic (I used 4 cloves). Roast at 350 degrees for 45 minutes, turning once halfway through.

In a large saucepan, heat a few tablespoons of olive oil, saute the onion and garlic until soft (but not brown). Once the tomatoes are done, add the contents of the pan (juice and all) into the saucepan. Add the chicken broth, heat through. Add the half and half. Put in batches in a blender, then back into the saucepan to heat more until ready to serve.

chocolate bowls with brownies, white chocolate mousse drizzle, and white chocolate and almond cream

I saw this recipe and thought it would be the perfect dessert for our Valentine's dinner. I made something like this once with white chocolate and muffin tins, but this was so much easier! You use a balloon to create the bowl shape. First, melt some chocolate slowly in a glass bowl, over a slightly simmering pan of water. I just used semi-sweet chocolate chips because that's what I had. I figured the dessert would be really sweet and the semi-sweet would be a nice balance.

Next, you take some balloons. The smallest I could find were 7 inches and I wish I could have found water balloon size. Oh well, I guess that's what I get in February. I actually rinsed the balloons out in the sink before I blew them up to get any powder or anything off them.

Then I blew them all up (I made 6, just in case some didn't turn out - and if they all did, I would have leftovers) to make sure they were about the same size. I didn't blow them up all the way, so they weren't perfectly round but it didn't matter.

Next, dip the balloons in the chocolate. I just did it once, but I suppose if you wanted it thicker you could do it again. *I didn't even eat my bowl because it was such a rich dessert - so I don't recommend this, I'm just saying you could.*

Next, set the balloon on waxed paper. I put mine in the fridge so they would set faster, but I don't recommend doing this. when I popped the balloons, they stuck to the chocolate so I had to wait until they were room temperature to peel the balloons out of the bowls. So either way is probably the same amount of time. So after they are set, pop the balloons. Be sure to wait long enough so the chocolate is set or else you'll have sprayed chocolate all over. (One of my balloons popped on its own just as I was setting it on the waxed paper, and it went everywhere).

Next, I filled my bowl with little brownie bites (about 1 inch squares) topped with the mousse and cream.

White Chocolate Mousse Drizzle and White Chocolate and Almond Cream

3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.

Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.

2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.

Lemon Brownies

1 Dry Lemon Cake Mix
1 Cube Melted Butter
4 Eggs
1 8oz. Package of Cream Cheese
1 Lb. Powdered Sugar

Directions: Beat cake mix, butter and 2 eggs together. Put in bottom of 9X13 pan. Mix the cream cheese, the powdered sugar, and the remaining 2 eggs. Put this mixture on top of the first (do not mix) and bake at 350 for about 40 minutes. Do not under cook it. The secret (which is no longer a secret) is to cook it long enough so that the edges are a crisp brown and the soft
part in the middle is just cracking.

from the amazing kitchen of Sue Beutler

Sugar Cookies

I have tried several different sugar cookie recipes over the years (I only really make them about once a year so it's not like I've tried thousands or anything) but I think I've finally found my favorite. Mmmmm. There's just something about them. But honestly, what's not to love about sugar and butter with frosting on top?

Old Fashioned Sugar Cookies
Ingredients
3 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt
1 cup white sugar

1 cup butter

1 egg, lightly beaten

3 tablespoons cream

1 teaspoon vanilla extract

Directions
1. Preheat oven to 400 degrees F .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly. Stir in lightly beaten egg, vanilla and cream. Blend well. Chill dough for one hour for easier rolling.
4. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar.
5. Bake for 6 - 8 minutes, or until lightly brown.

Sugar Cookie Icing Recipe
Ingredients
2 teaspoons milk

1 cup confectioner's sugar

2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

assorted food coloring colors

Directions
1. In a small bowl, stir together the milk and confectioners sugar until smooth.
2. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additional corn syrup to thin slightly.

3. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.

Tips for making perfect sugar cookies:

• If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.
• The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.
• Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.
• The eggs should also be room temperature. Cold eggs can cause the batter to curdle.
• Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
• If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.