Chocolate Peanut Butter Pie with Pretzel Crust

I'm not really a pie person.  But, there are a few times a year where it's practically required to make and/or eat pie. I grew up eating, and actually loving, lemon meringue pie.  I like a good pumpkin pie as well.  Come to think of it, maybe it's just the crust I can't get on board with.  Yes, crusts are beautiful and buttery and flaky, but to me, it's just plain, boring and almost tasteless.  I often just eat the filling right out of the shell.

Anyway, over the years, I've embraced pie more and more and have found my favorites that I can make over and over and genuinely enjoy.  Take this blackberry pie for example.  So good! And this egg nog pie, just in time for the holidays.

This pie today takes the cake!  It's everything you want in a dessert...chocolate, peanut butter, smooth and crunchy, salty and sweet.  The whole shebang!

Chocolate Peanut Butter Pie with Pretzel Crust
for the crust:
2 cups finely crushed pretzels (4 cups whole pretzels) 
13 Tbsp. butter, melted 
1/4 cup brown sugar 
1 9-inch deep dish pie pan 

for the chocolate filling:
8 oz. good quality dark chocolate (use a bar, not chips) 
16-20 large marshmallows 
1/2 cup milk 
1 cup heavy cream 
1 tsp. vanilla 

for the peanut butter whipped topping: 
1 cup heavy cream 
1/4 cup smooth peanut butter 
2 Tbsp. powdered sugar 
1/2 tsp. vanilla 


Preheat oven to 350 degrees F.

Combine all ingredients for crust. Press firmly into pie pan and bake at 350 degrees F for 10 minutes. Cool completely. 

In a double boiler over medium low heat, melt chocolate, milk and marshmallows. Whisk until smooth. Remove from heat and cool. Whip 1 cup of heavy cream until stiff and fold into cooled chocolate mixture. Fold in vanilla. Pour into cooled crust and chill. 

In a mixing bowl, whip remaining cup of heavy cream until stiff. In a separate bowl, whisk about 1/3 of the whipped cream into the peanut butter, powdered sugar and vanilla. Gently fold in the rest of the whipped cream. Spread the whipped topping on top of the pie and chill until ready to serve. 

Garnish with chocolate curls and crushed pretzels, if desired.

Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce and Mascarpone Whipped Cream

Looking for a fabulous dessert to take to a holiday party this week?  Look no further! This Egg Nog Pie will knock the socks off your guests and leave them wanting more.

In my family we take egg nog very seriously. In fact my older brother uses the smallest glass possible to drink his egg nog so that the least amount is lost on the sides of the cup.  Whatever, I just drink it from the carton, haha! NO really, I do.  When I first got married and went to family Christmas parties on my husband's side, they always added sprite to their egg nog.  Not this girl, not the watered down version. I like it straight up.

So, as you can guess by the number of pie recipes on the blog, I don't do pie much.  It's not my favorite dessert, especially the fruit kind.  BUT, my husband loves it.  I've had several opportunities to go beyond my comfort zone lately and make pie and I think I might be getting into it.

At our church Christmas party this year there was a pie bake-off, so I decided to stretch my wings again a little.  I usually take this Egg Nog Gingerbread Trifle every year, also amazing, but since it was pie this year, I decided to turn that dessert into THIS pie.  You guys, SERIOUSLY. SO. GOOD!  And it even won best overall pie.  So, don't wonder what dessert to make this week, I've got you covered.



Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce
 and Mascarpone Whipped Cream

for the gingersnap crust:
2 cups gingersnap crumbs
5 Tbsp. melted butter
2 Tbsp. sugar

for the egg nog custard:
1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
1/8 tsp. salt
1/2 cup heavy cream
5 large egg yolks, slightly beaten
2 cups good quality egg nog (not low fat)
1 tsp. vanilla extract
1/2 tsp. rum extract
2 Tbsp. unsalted butter

for the raspberry sauce:
6 oz. frozen raspberries
1/4 cup sugar
1-2 tsp, cornstarch

for the mascarpone whipped cream:
4 oz. mascarpone cheese
1/4 cup powdered sugar
1 cup heavy cream
1 tsp. vanilla


Preheat oven to 350 degrees F.

Combine gingersap crumbs, sugar and melted butter in a small bowl.  Mix until well combined.  Firmly press into a 9-inch pie pan.  Bake 10 minutes.  Cool on the counter.

In the mean time, prepare the custard filling.  In a medium saucepan, mix together sugar, cornstarch and salt.  Whisk in heavy cream, egg yolks and egg nog. Bring mixture to a simmer over medium heat, whisking constantly, until mixture becomes thick and smooth. This may take 5-10 minutes to thicken.  The finished texture will be very thick but not gelatinous. Remove from heat and stir in vanilla and rum extracts and butter.  Pour custard into pie shell.  Cover with plastic wrap, pressing it down against the custard so it doesn't form a skin. Refrigerate pie until it is completely chilled.

While pie is chilling, make the raspberry sauce.  Combine raspberries and sugar in a small saucepan and heat over medium-high heat 5-10 minutes until is becomes sauce-like. Whisk in cornstarch, making sure there are no lumps, and bring to a boil.  Boil about a minute until thickened.  Remove from heat and chill in refrigerator.

Make whipped cream just before assembling the pie.  With electric beaters, beat together mascarpone and powdered sugar. Add whipping cream and vanilla and beat until stiff peaks form.

To assemble the pie, spread cooled raspberry sauce over the top.  Then, either pipe or spread on the whipped cream.  Serve immediately or continue to chill until ready to serve.

Egg Nog Muffins

I absolutely LOVE egg nog and usually try to get as much of it as I can while it's around during the holidays.  Thankfully I'm doing a health and fitness challenge right now, otherwise I'd probably have gone through more than my share.

So I had a lonely quart left in my fridge that needed to be used up before it expired.  I didn't want to "cheat" and just drink it so I made these lovely muffins for breakfast and they were totally devoured.  I think I may need to make them again.

Egg Nog Muffins
Makes 1 dozen

1 cup good quality egg nog
2 eggs
1/4 cup sour cream
1 /4 cup butter, melted and cooled slightly
1/2 cup sugar (or 1/3 cup if your egg nog is pretty sweet)
3/4 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, whisk together egg nog, eggs, sour cream, butter and sugar, until well combined.  Add the rest of the ingredients and stir to combine.

Line muffin tin with liners and divide batter evenly between muffin wells.

Bake muffins for 15-17 minutes or until lightly golden and toothpick inserted in center comes out clean.  Cool on wire rack.  Store in an airtight container on the counter for 3-4 days. 

Soft Gingersnaps with Egg Nog Glaze

Are you in the holiday spirit yet?  For me, getting in the holiday spirit means fun with family and friends and, of course, lots of baking (mostly goodies).  Every year we have to make our favorites, but I also like to try a few new things as well.  These were one of those few new things. 
I love the warm spices of fall, so anything with ginger, cinnamon, nutmeg, and cloves will call my name.  Gingersnaps are one of my favorite holiday cookies, but I don't always love how crunchy they are. That's why these cookies are so perfect.  They have the warm, delicious flavor of gingersnaps but all in a soft, chewy cookie.

Soft Gingersnaps with Egg Nog Glaze
2 1/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp.ground cloves
1/8 tsp. ground nutmeg
3/4 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1/4 cup molassas

Preheat oven to 375 degrees F.

In a mixing bowl, combine flour, baking powder, salt, cinnamon, cloves and nutmeg.  Set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.  Add egg and vanilla and mix to combine.  Add molassas and mix.

With a small scoop, drop dough onto cookie sheet.  Bake about 10-12 minutes (a minute or two less for non-stick pans).  Remove from oven and allow to cool on cookie sheet abouty 2 minutes, then remove them to a wire rack to cool completely.  Drizzle with egg nog glaze.


Egg Nog Glaze
1 Tbsp. unsalted butter, melted
1 cup powdered sugar
2-3 Tbsp. egg nog
1/2 tsp. vanilla
pinch of cinnamon
pinch of nutmeg

In a medium mixinb bowl, mix glaze ingredients until texture is smooth.  Adjust consistency as desired.  With a spoon, drizzle over completly cooled cookies.  Allow glaze to set.


SOURCE: Slightly adapted from Two Peas and Their Pod

Cranberry-Turkey Enchiladas

I've probably said it before, but I love holiday leftovers!!!  That's one good thing about making a huge meal, you can eat off it for days!! Many times we just eat them as is, but once in a while I get a hankering to make the leftovers into something else, hence this meal. 

I was so excited to come home from my parent's house at Thanksgiving with a big bag of turkey.  Even though it was just 5 adults and my 3 girls, who don't eat much, my dad insisted on getting a 20 pound turkey!  I'm glad he did.  I had been eyeing these enchiladas even before Thanksgiving, so I was glad to whip them up a few days later.

You will love this rendition of  the traditional Chicken Enchiladas.  With the orangey-tangy-ness from cranberry sauce, a little spice from the chipotle tabasco  and, of course the turkey.  Next time you cook up a turkey, save some leftovers for these!


Cranberry-Turkey Enchiladas
2-2 1/2 cups shredded turkey or chicken
2 cups Fresh OrangeCranberry Sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Monterey Jack cheese (or pepper jack for more kick)
1/2 cup sour cream
3-4 green onions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
10-12 (6-inch) fresh corn tortillas
1-2 tsp. bottled chipotle hot sauce (tabasco)

Preheat the oven to 350 degrees F and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Wrap 6 tortillas at a time in a light kitchen towel and microwave abotu 60 seconds. Pulling one tortilla out at a time, keeping the remaining warm tortillas wrapped up, spoon about 1/4 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

 

 

SOURCE: Pink Parsley

Apple Cider Caramels

Remember the apple cider I talked about here and here?  The stuff I got from Trader Joe's.  Well, I'm still finding uses for it. I really loved the apple cider pancakes, but these caramels are so unique and wonderfully delicious. 

I'm a sucker for holiday treats, mostly caramels and fudge (ok, throw cookies in there too). I grew up eating these caramels my mother made every Christmas.  She would keep a tupperware container on the dining room table of  fudge, caramel and sugar cookies to make neighbor plates with.  Every time I walked by I couldn't help but snitch a piece or two.  So, you see, I have a soft spot for caramels.

Make sure when making these caramels that you get real apple cider, like the kind you can find at a local orchard, farm or produce stand.  Occasionally you can find decent apple cider at the store, but you have to search for it.  Although it's a little more expensive than regular apple juice, it's worth every penny!  Don't skip the sea salt either.  It's an unexpected little crunch in every bite that's a little explosion of salty to go with your sweet.
 

Apple Cider Caramels
4 cups apple cider
1/2 tsp. ground cinnamon
2 tsp. flaky sea salt
8 Tbsp. unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream

Boil the apple cider in a 3 or 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume; somewhere around 30-40 minutes or so. Stir occasionally.

Meanwhile, prep the rest.  Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment.  Set aside. Stir the cinnamon and flaky salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.
(Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball. I actually use this method in addition to my candy thermometer, just to make sure it's the right firmness.  Altitude will affect thermometers, so it's good to know your thermometer, have a back up and even calibrate your thermometer to where you live.)

Immediately remove caramel from heat and stir down the bubbles a bit. Add the cinnamon and salt mixture, and stir to combine. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge. Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1-inch squares.  Individually wrap, if desired. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.


SOURCE: Smitten Kitchen

Egg Nog Gingerbread Trifle

I'm so glad I finally get to post this delicious trifle! I saw it last year and made my version of it, but it was gone before I could get a photo or hardly even a taste. I took it to a Christmas party this year and the same thing happened, so I was determined to make it again. I decided to make it a third time for our family dinner on Christmas day and I finally got a nice big helping, and leftovers to eat for breakfast the next day!!!

This is a beautiful and festive trifle with layers of yummy gingerbread, tart raspberries and delicious custard made with egg nog, topping it off with some whipping cream, fresh raspberries and ginger snap crumbs. This will definitely wow the socks off any guests you have over this holiday, or even your family

Egg Nog Gingerbreaed Trifle

For the gingerbread:
1 1/2 teaspoons baking soda
2 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 cup butter, slightly softened
1/2 cup sugar
3/4 cup dark molasses
2 large eggs, at room temperature
3/4 cup buttermilk

For the egg nog custard:
9 large egg yolks
3/4 cup sugar
1/4 cup flour
3 cups good egg nog

For the filling and garnish:
3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained
1 cup chilled heavy cream
3 Tbsp. sugar
2 tsp. confectioners' sugar
1/2 pint fresh raspberries
ginger snap cookies, crumbled (optional)


To make the gingerbread: Heat the oven to 350°. Generously grease and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.

In a large bowl with an electric mixer set on medium-high speed, beat the butter until it's soft and creamy, about 1 minute. Use a spatula to scrape down the sides of the bowl, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more. Add the eggs one at a time, beating 30 seconds after each addition. Slowly pour in the buttermilk and beat well. Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended. Repeat with the other half.

Pour the batter into the cake pan and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool completely on a wire rack, then cover it tightly with plastic wrap until ready to use. It can be stored in the pan at room temperature for up to two days.

To make the custard: Divide the egg yolks and whites. Set the egg whites aside for another use (they may be frozen). In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour.

In a medium saucepan, bring the egg nog to a boil. Temper the eggs by very slowly (I do about a cup at a time) pouring half the egg nog into the egg mixture and beat until blended then pour the mixture into the remaining egg nog in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat.

Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days).

To assemble the trifle: In a medium bowl, toss the thawed raspberries and sugar. Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges.

Take one of the gingerbread wedges and crumble it over the bottom of a trifle bowl or a 2 1/2-quart bowl. Spoon and spread about 3/4 - 1 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering two more times with the remaining ingredients. (You can actually do three more layers, you will have an extra wedge of cake to do that. However, you will have to do a little less custard and raspberries on each layer, and I found that three layers filled my trifle bowl pretty much to the top. I just saved the fourth wedge of gingerbread.) Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight).

Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners' sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries and crumbled ginger snap cookies, if desired.




SOURCE: Adapted from Family Fun Magazine

Chocolate Coconut Fudge

Healthy fudge....what! I've mentioned before how much I love coconut and what great health benefits it has. It also has great flavor to boot and when paired with chocolate, it's like a match made in heaven.

I created this fudge using coconut oil instead of butter and coconut milk instead of any kind of dairy milk or cream. I also used dark chocolate and about a fourth of the sugar used in regular fudge recipes. Don't you worry though, it's still plenty rich and sweet and incredibly creamy and smooth! My husband and I both agreed that this was the best fudge either of us had ever eaten (and believe me, I've had my fair share)....a million dollar recipe.....hmm, maybe!

Chocolate Coconut Fudge
16 oz. dark chocolate, chopped (or dark chips)
1/2 cup flaked coconut
3/4 cup canned coconut milk, full-fat
3 1/3 cups mini marshmallows
5 Tbsp. coconut oil
1 1/4 cups sugar
1 tsp. salt

Grease a 9-inch square baking pan with coconut oil, or lightly spray with cooking spray. Line with parchment paper, if desired, leaving about 2 inches of overhang on each side for easy removal.

In a medium saucepan over medium-high heat, combine coconut milk, marshmallows, oil, sugar and salt. Stir until everything is melted and completely smooth. Remove from heat and add chopped chocolate. Stir again until completely melted and smooth. Add flaked coconut and stir to combine. Pour into prepared baking pan and spread evenly. Allow to cool.

Fudge will be soft at room temperature. To aid in cutting, place fudge in the fridge until slightly firm. Cut into 1-inch squares and store either at room temperature or in the fridge. You can also wrap it up in wax paper and put it into a freezer safe zip-top bag and store it in the freezer. Serve at room temperature.


Linked to...
These Chicks Cooked @ This Chick Cooked

Egg Nog Syrup

I'll just get to the point here. If you like egg nog, this syrup is going to knock your socks off!!! I couldn't wait to try it when I stumbled upon it a while ago and, believe me, I was NOT dissappointed. Not only is this a delicious and seasonal pancake topping, but you can also use it on ice cream or even a slice of warm gingerbread (yum!).

If you really like egg nog, you can serve this syrup with the egg nog pancakes I posted yesterday, even more delicious! But, good old buttermilk pancakes are great too.

Egg Nog Syrup
1 stick butter
3/4 cup good eggnog
1 cup granulated sugar
1/2 tsp rum extract
1 tsp. baking soda
pinch of fresh grated nutmeg

In a large saucepan, bring to a boil the butter, eggnog, and sugar, stirring continuously. Remove from heat and whisk in rum extract and baking soda (it will foam when you put in the baking soda, so make sure you are using a large saucepan).

Allow to cool and either serve warm right away or refrigerate in an airtight container.


SOURCE: Adapted from Dine & Dish


Linked to...
These Chicks Cooked @ This Chick Cooks

Egg Nog Pancakes

One thing I love about the holidays is that I get to indulge in yummy treats I don't usually get to, egg nog being one of them. Other than homemade fudge and caramel, a good egg nog hits right up there with one of my favorites and a must-have during the season. I love it so much, I've been known to drink it right out of the carton, forgetting about sharing it with anyone else or even using a proper cup. Thankfully I'm not the only egg nog-lover in my family; my dad and siblings are as well. In fact, last year my older brother went so far as to make his morning cream of wheat with egg nog-not sure about that one.

Well, another love of mine is anything breakfast, especially pancakes. So, when I bought an abundance of egg nog a couple of weeks ago, naturally my mind turned to egg nog pancakes, egg not syrup, egg nog breakfast cake....you get the picture. So, I created this recipe based on my basic pancakes recipe and it is absolutely delicious!

These pancakes are a little sweeter than your typical pancake because of the egg nog. I enjoyed eating them with just some melted butter and a dusting of powdered sugar. HOWEVER, I also made some crazy good egg nog syrup (which I will share tomorrow) and put it on top of the egg nog pancakes and it was complete bliss-to DIE for!!! So, you choose how you want to serve them; and the sooner the better.

Egg Nog Pancakes
3/4 cup good egg nog, room temperature
1/2 cup milk, room terperature
1 egg
1 tbsp. brown sugar
2 Tbsp. butter, melted
1/4 tsp. rum extract (optional)
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
pinch of freshly grated nutmeg

In a mixing bowl, whisk together the egg nog, milk, egg, sugar, butter and rum extract, until well-incorporated. Then, stir in the rest of the ingredients until combined, taking care not to over-mix.

Let batter sit while griddle heats up. Ladle batter by the 1/4 cup onto griddle and cook until edges start to dry and bubbles start forming on top; about 2-3 minutes. Flip pancakes and cook another 2-3 minutes on the other side. Serve warm.

Makes about 8-10 pancakes


Linked to...
These Chicks Cooked @ This Chick Cooks

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash

Here's another installment on using up those Thanksgiving leftovers. This casserole-type dish may not look like much, but let me tell you, it's some wonderful comfort food! It kind of tastes like a whole Thanksgiving meal wrapped up together. And since it's pretty much every course in one, I didn't have to make anything else to go with it (although you could), which made for a pretty easy weeknight meal. And my kids at it too, which is another bonus!

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash
1 cup wild rice blend, uncooked
1/2 cup quinoa, uncooked
1 bay leaf
1/2 cup diced onion
1 stalk celery, small diced
1 medium carrot, small diced
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. flour
1 14-oz can chicken broth
1/4 tsp. ground nutmeg
salt
fresh ground black pepper
1 cup butternut squash, peeled and shredded
1 1/2 - 2 cups cooked turkey, shredded
1/2 cup dried cranberries
1/2 cup walnuts, chopped
2 Tbsp. chopped mixed herbs (such as rosemary, sage, thyme or oregano); alternately you could use poultry seasoning, to taste

In a medium saucepot, bring to a boil 2 cups water, wild rice and bay leaf. Cover, reduce heat and simmer for about 40 minutes. In a small saucepot, bring to a boil 1 cup water and quinoa. Cover, reduce heat and simmer about 20 minutes.

Meanwhile, heat olive oil and butter in a large, high-rimmed skillet, over medium-high heat. Add onions, celery and carrots and saute about 6-8 minutes or until soft and onions are translucent. Add shredded squash about the last minute of cooking. Sprinkle with flour and let cook for about a minute, stirring constantly. Add chicken broth and stir to combine. Bring to a boil and let thicken; about a minute or two. Add turkey, cranberries and walnuts and cook until heated through; add cooked rice and quinoa and stir to combine. Season with nutmeg, salt and pepper. Add the fresh herbs last, stirring to incorporate. Check again for seasonings and adjust as necessary.


SOURCE: Adapted from Whole Foods Market

Linked to...
It's A Keeper Thursday @ It's A Keeper

July 4th Recipes

What's more American than red, white and blue and root beer? Hmm, maybe apple pie? Here are two desserts that I made last year for our family 4th of July celebration. Lemon desserts are some of my favorite to eat, especially when paired with fresh berries. These Red, White and Blue Lemon Berry Bars were not only festive, they were so tasty!


I absolutely loved the Chocolate Rootbeer Bundt Cake because it tasted so chocolaty and had a great rootbeer flavor. Amazingly enough, the flavors really go well together.


Below I have listed some of my favorites that are sure to be crowd pleasers at your July 4th celebration. Hope you have a great holiday!


Desserts
S'mores Bars, Pops, and Ice Cream
Berry Cheesecake Ice Cream
Lemonade Cake
Raspberry Almond Cookie Bars

Dinner & Sides
Chipotle-Lime Shrimp
Chopped Barbecue Chicken Salad
Basil Chicken Burgers
Broccoli & Apple Slaw
Strawberry Spinach Salad w/ Poppy Seed Dressing
Asian Slaw with Roasted Peanuts

Tres Leches Cake

Ok, so I know I'm a day late and a dollar short on this Tres Leches Cake, but it is soooooo good! It was definitely the highlight of my weekend. And, I've been eating it since I made it Thursday night-YUM! I've been wanting to try Tres Leches for a long time. Last year I found a coconut Tres Leches Cakes that I thought would be fabulous because I love coconut. However, it wasn't so hot, so it put me off for a while. When we decided to have a Cinco de Mayo celebration, I knew this was my chance to make it again, the REAL thing this time though.

I did a little research on Tres Leches Cake and found out that the basic cake recipe is probably the most important part of it all coming together. Using cake flour and beating the egg whites separately gives the cake the perfect crumb and makes it rise enough to be able to soak up all the milky goodness. Otherwise, you may have a milk moat from a cake that cannot stand up to all that milk.

I wasn't sure how I would like eating a cake that was so moist, but after my first bite, I was blown away! The drizzle of dulce de leche was an extra special treat as well, making this actually a Cuatro Leches Cake! This dessert has lodged a place in my recipe book I'm sure for years to come.

Tres Leches Cake
For the cake:
6 3/4 oz. cake flour
1 tsp. baking powder
1/2 tsp. salt
4 oz. unsalted butter, room temperature
8 oz. granulated sugar
5 eggs, separated
1 1/2 tsp. vanilla extract

For the milk mixture:
1 (12-oz) can evaporated milk
1 (14-oz) can sweetened condensed milk
1 cup heavy cream
1/2-1 tsp. cinnamon
1/4 tsp. ground nutmeg

For the whipped topping:
2 cups heavy cream
4 oz. sugar
1 tsp. vanilla extract

Garnish:
cinnamon
maraschino cherries
dulce de leche


Preheat oven to 350 degrees. Liberally spray a 9x13 baking pan with oil until well coated. In a small bowl, combine flour, baking powder and salt and set aside.

Separate eggs. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in about 1/4 cup of the sugar and beat until egg whites are stiff but not dry. Remove to a bowl and set aside.

Beat butter on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the rest of the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the egg yolks, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined; do not overmix. Add about 1/3 of the egg whites to the batter and mix on low until combined. Remove the paddle/whisk attachment from the mixing bowl and gently fold in the rest of the egg whites with a spatula. (You don't have to get them completely incorporated, it's ok if you still see ribbons of egg white throughout the batter-kind of like a souffle.)

Pour batter into prepared pan and spread to even out surface. Bake for 20-25 minutes or until cake it lightly golden. (Remember all ovens are different so be vigilant near the end of baking time to ensure proper doneness.)

Remove cake pan to a cooling rack and allow cake to cool for 30 minutes. Take a fork or skewer and poke holes all over the cake. Allow the cake to completely cool.

In a medium-sized mixing bowl, whisk together all the ingredients for the milk mixture. Slowly pour mixture over the cake, cover and refrigerate overnight.

For the whipped topping, place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

To serve the cake, drizzle some dulce de leche onto a small plate and place a piece of cake on top. Lightly sprinkle cinnamon and top with a maraschino cherry. Keep leftovers refrigerated.

Some notes:
1)As always, you can make your own cake flour. For every cup of all-purpose flour, take out 2 tablespoons and replace with cornstarch. Sift well.

2)A kitchen scale really comes in handy in this recipe. They are a good investment, relatively inexpensive and I have used mine more than I thought I would. With that said, I'll give you an idea of the equivalents: 6 3/4 oz cake flour is just over 1 1/2 cups, 8 oz sugar is about a cup and 4 oz of butter is 1/2 cup or 1 stick.

3)I purchased dulce de leche in the Mexican section at my local grocery store, although you can easily make your own. I also thinned it out with a little milk so that I could drizzle it easily on each plate.

SOURCE:Adapted from Alton Brown and Pioneer Woman

Linked to...
Sweets For A Saturday @ Sweet As Sugar Cookies
Potluck Sunday @ Mommy's Kitchen
Sweet Indulgences Sunday @ A Well-Seasoned Life

Mini Egg Nog Cheesecakes with Dulce de Leche

Like I said, we can't get away from egg nog when the this time of year comes around. These are the perfect holiday treat and just the right size. I took these to a Christmas party last week and it's a good thing I ate one before I took them because there were none left!

You can make this cheesecake in a regular springform pan if you'd like, but you'll want to increase the temperature to about an hour. If you don't have any dulce de leche laying around or can't find it in the store, regular caramel sauce works well too.

Mini Egg Nog Cheesecakes with Dulce de Leche
For the crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
Pinch of nutmeg
Pinch of cinnamon
24 cupcake liners

For the cheesecake:
12 oz.  cream cheese, softened
1/2 cup sugar
1/2 Tbsp. flour
1/2 cup eggnog, room temperature
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
1/2 tsp. vanilla extract
1/2 tsp. rum extract

1 cup dulce de leche or caramel sauce

Preheat oven to 325 degrees F. Place liners in muffin tins.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter and cinnamon and nutmeg. Press about one tablespoon of mixture into the bottom of each muffin cup.

With an electric, or stand mixer, beat cream cheese until smooth. Stir in sugar, flour, eggnog, nutmeg and cinnamon; mix well. In a small bowl, whisk together eggs and vanilla and rum extracts. With a wooden spoon, stir by hand into the cream cheese mixture. Fill muffin cups almost to the top with cheesecake batter.

Bake in preheated oven for about 15 minutes, or until centers are firm but still slightly wobbly. Turn the oven off and crack the door. Leave the cheesecakes in the oven for another 30-60 minutes. Cool completely before refrigerating. Serve topped with dulce de leche or your favorite caramel sauce.


SOURCE: Adapted from Let's Dish

Linked to...
Recipe Swap Thursday @ Prairie Story
Potluck Sunday @ Mommy's Kitchen

Egg Nog Quick Bread

There is absolutely no way you can get around egg nog in our house when it comes to the holidays. My in-laws drink it diluted with soda but on my side of the family, we drink it straight up. My brother even has this theory about it. He uses the smallest cup he can find to drink it so that the least amount is left on the surface of the cup and the most is drank up.

Until last year, I just enjoyed drinking the stuff every year, but now I'm finding all new ways to bake with it. Last year I made some really delicious egg nog cupcakes for a couple of family parties. This year I'm planning on adding egg nog fudge to that list as well as this yummy quick bread. This recipe comes from Tina at Mommy's Kitchen. She knows how to make you feel right at home with her down home country cooking.

Egg Nog Quick Bread
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
2 large eggs
1 cup granulated sugar
1 cup eggnog
1/4 cup butter, melted
1/4 cup sour cream
1 tsp vanilla extract
1 tsp rum extract, optional

For the icing:
1/2 cup powdered sugar
1/4 tsp vanilla extract
Dash freshly grated nutmeg
2 to 3 tsp eggnog


Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

In a large bowl, whisk together flour, baking powder, salt, and nutmeg and set aside.

In a medium bowl, combine the eggs, sugar, eggnog, melted butter, sour cream, vanilla, and rum extract. Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf — it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

For the icing, combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

SOURCE:Adapted from Mommy's Kitchen and Recipe Girl

Linked to...
Recipe Swap Thursday @ Prairie Story

Sour Lemon Pie

I know this picture is not much to look at but if you're in to lemon, keep reading because this pie is lemony-licious. I'm not really a pie person usually unless it's lemon something or other. I've been making this pie for a few years now and my family all loves it. I got this recipe from a friend who invited us for Thanksgiving dinner one year where this pie was served. We make it every year now.

Sour Lemon Pie
1 cup milk
1 cup sugar
1/3 cup cornstarch
zest of 1 lemon
1/2 cup + 2 Tbsp. fresh lemon juice (1-2 lemons)
3 egg yolks
1/4 butter
1 cup sour cream
1 1/2 cups cool whip

1 baked and cooled pie crust


Warm milk and sugar in a saucepan. In a small mixing bowl, combine cornstarch, lemon juice, lemon zest and egg yolks and set aside. When milk mixture is almost to a boil, add lemon mixture, whisking constantly. Bring to a rolling boil, continuing to stir constantly. Take off heat and add butter. Let cool slightly then add the sour cream and cool whip. Whip until fluffy then Pour into baked pie crust and chill. Top with additional cool whip, if desired.

Butterfinger Bars

Looking back on the past several posts, I am now realizing why I have gained 5 pounds all of a sudden. I do eat real food, I even eat my veggies, but I think once fall hit the baking started and I just can't stop. There is so much good food around this time of year, I have a hard time holding back.

I have had this recipe almost 7 years and have never made it. I got it from my sister-in-law, Jaime. She made these for one of my bridal showers and has made them for family dinners here and there. If you are a chocolate and peanut butter fan, you will love them, but brace yourselves, they are a little gluttonous. You may want to wear an elastic waitband when eating these!

These make a whole cookie sheet full so you probably want to share them. I made them for my husband to take to work for a halloween treat.

Butterfinger Bars
For cookie layer:
1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened
2/3 cup peanut butter
2 eggs
2 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. baking soda
1 tsp. salt

For topping:
about 1 cup peanut butter
chocolate frosting (I used the frosting recipe on the Toll House cocoa powder tub)
Butterfinger candy bar, crushed

Preheat oven to 350 degrees F.

In a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy, about 2-3 minutes. Beat in peanut butter until incorporated, then add eggs and vanilla and mix until just incorporated. In a separate bowl, mix together the dry ingredients then add them to the butter and sugar mixture. Beat until well-combined.

Spread dough out into a cookie sheet. You may want to use waxed paper on your hand to help you spread it out because it is pretty sticky.

Bake for 15-18 minutes. Let cool completely. Spread a thin layer of peanut butter over the cookie layer. Put it in the freezer for a few minutes to stiffen a bit then spread the chocolate frosting over the peanut butter layer. Sprinkle with crushed Butterfinger candy bars (I think I used about 4-5 minis).

This post linked to Recipe Swap Thursday @ Prairie Story.

Cider-Roasted Chicken with Cider Reduction

After making this chicken, I definitely think brining is the way to go. It makes the meat so tender and moist and, in this case, brining with apple cider gives it a slightly sweet taste. This would be great for a fall Sunday dinner or make it using turkey and put it on your Thanksgiving table and all will enjoy!

Cider-Roasted Chicken w/ Cider Reduction
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 Tbsp. black peppercorns
1 bay leaf
1 (6-lb)roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves

Combine first 5 ingredients in large stock pot and bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 400.

Bring 2 cups cider to a boil in small saucepan over medium-high heat. Cook until cider is thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place onion halves, parsley and garlic in cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan (or if you don't have one, just on top of the onions). Bake at 400 for 1 1/2 hours or until thermometer registers 175. Remove from oven (do not turn off oven). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip of 1 bottom corner of bag. Drain drippings into small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken. About 8 servings.

Serve with Whipped Sweet Potatoes

SOURCE:Cooking Light


Linked to...
This Week's Cravings @ Mom's Crazy Cooking
Make Ahead Meals For Busy Moms

Hershey's Candy Cane Kiss Brownie Bites

For the brownie:
1 brownie mix 9×13 inch size
Candy Cane Hershey Kisses, unwrapped, about 36

For the ganache:
2 Tablespoons heavy cream
1/2 cup semi-sweet chocolate chips

Garnish:
3 original candy canes, crushed

Preheat oven to 325 degrees F. Prepare mini muffin tin(s) by generously spraying with cooking spray, both inside the cups and over the top. Prepare brownie mix according to package directions.



Spoon batter into tins, filling about half way. Press kisses into center of brownie batter, pushing them in only about a quarter to a third of the way down; do not push all the way to bottom, some of the tip should stick out the top. Bake for 15-17 minutes or until brownies are cooked through.

As they bake the kisses will sink down a little...

and the brownie will start to envelop them...

until they are completely covered. Notice how the brownie bites didn't spill over even though they came over the top. If you do not spray the tops as well as the insides, the brownie will spill over, stick to to the top and make it virtually impossible to remove the bites intact.

Let brownie bites cool COMPLETELY in the tins, they are difficult to get out otherwise. Once cool, gently run a thin knife around them and ease them out onto a cooling rack.

Put candy canes in plastic baggie and gently crush, making sure not to make them into a powder.

Melt chocolate chips in microwave at 30 second intervals until smooth and melted. Stir in cream until silky smooth. If needed, microwave 10 seconds more. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.

NOTES:These can be kind of tricky, but if you are careful to completely spray the tins and cool the brownies before taking them out they should be ok. The flavor is wonderful. The Hershey's Kisses are amazing!

SOURCE:Adapted from Picky Palate

VARIATION: Raspberry Kiss Brownie Hearts

Use the following substitutions with the recipe above:
*use Hershey's Raspberry Hugs in place of the Candy Cane kisses
*use a pan with heart-shaped cavities (the pan I used had 6 cavities and could hold about as much or a little more than a standard muffin tin cavity)
*only fill cavities about 2/3 to 3/4 full; you won't need to spray the top of the tin, it shouldn't spill over.
*Bake about 18-20 minutes
*Makes 9 heart-shaped brownies


Linked to...
This Week's Cravings @ Mom's Crazy Cooking

Egg Nog Cupcakes

Are you an egg nog lover? Do you need a yummy holiday treat? Then look no further, I've got the perfect thing for you right here! These egg nog cupcakes are so dreamy and stuffed full of delcious egg nog from the batter to the frosting. I shared these at family gatherings of both my family and my husband's family and everyone loved them. Take these to your next party and you'll definitely get asked to bring dessert again!

Egg Nog Cupcakes
For the cupcakes:
1 tsp. rum extract
1 1/4 cup low-fat eggnog
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup sugar
1 2/3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:
1/4 cup butter, softened
3 Tbsp. low-fat eggnog
1-2 tsp. rum extract
generous pinch of nutmeg
2 (or more) cups powdered sugar

Garnish:
ground cinnamon
cinnamon sticks, cut in halves or thirds

Preheat oven to 325° F. Line 2 muffin tins with about 17 paper liners. In a small bowl, mix together the rum extract, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined.

Fill muffin cups half full; a #20/large scoop was the perfect amount. DO NOT OVER-FILL. If you have extra batter, line additional muffin tin with cups and fill.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum extract, nutmeg and powdered sugar. Add in more sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Garnish by sprinkling cinnamon on top poking in a cut piece of a cinnamon stick.

Makes 14-17 cupcakes


SOURCE:Adapted from Annie's Eats

Linked to ...
This Week's Cravings @ Mom's Crazy Cooking
Make Ahead Meals For Busy Moms