Brownie Peppermint Cookies

Sorry to anyone following my blog, I know this is like the 3rd chocolate cookie in a row.  I'm loving the brownie cookie I guess =).  Anyone not following and just stopping by, you may also like Chocolate Cookies and Cream Cookies or Marshmallow Brownie Cookies.  They all basically start out with the same dough and are topped differently.  It is a delicious cookie even on it's own.  I love this holiday version of it!  Peppermint and chocolate are divine together!  I hope you enjoy this holiday cookie as much as I do!

Brownie Peppermint Cookies
Yields about 3 dozen


Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

Chocolate Cookies and Cream Cookies

Whoever came up with the cookies and cream combination is genius!  It is an exquisite pairing that can be used in countless recipes.  I love how perfectly they compliment each other.  Come to think of it, what doesn't cream compliment (everything's better with a bit of cream =)?  This cookie is addictive and is sure to curb that sugary chocolaty craving.  If you are a real oreo lover, feel free to add a cup of chopped oreos into the dough for extra chocolaty goodness.  These cookies remind me of homemade oreo cookies, but they are an upgrade of course =).  Enjoy everyone!  
PS you may also like to try Cookies and Cream Rice Krispie Treats.
  

Chocolate Cookies and Cream Cookies
Yields about 3 dozen


Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

3 Tbsp packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1 recipe vanilla cream frosting, recipe follows

12 Oreos, finely chopped

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter and vanilla and stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with chopped Oreos.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

Chicken Noodle Soup

Are you searching for an extraordinary chicken noodle soup recipe?  Then your search ends here =).  This chicken noodle soup is perfectly spiced with a hint of ground nutmeg and thyme, and it bursts with fresh flavor from the fresh parsley, vegetables and lemon juice.  This is my favorite chicken noodle soup recipe!  It is wonderful year round but especially on cold fall and winter days.  This soup is delicious garnished with freshly grated Parmesan or Romano cheese.  It just adds that extra hit of flavor which surprising compliments this soup so well.  The cheese is optional so feel free to leave it out if you don't have it.   Also, if you have a preferred alternate method for cooking the chicken feel free to cook it your own way.  I nearly always prefer to slow cook my chicken because it basically guarantees tender chicken (you know, the kind you can cut with a fork or spoon =).  A perfect accompaniment to this soup is a slice of fresh bread with butter or jam.  It makes a wonderful home style meal!

Chicken Noodle Soup
Yields 4 servings

Ingredients:
2 boneless, skinless chicken breast halves
2 quarts chicken broth, divided
2 Tbsp extra virgin olive oil
1 cup carrots, diced (about 3 medium carrots)
1 cup celery, diced (about 3 stalks celery)
1/2 cup yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1 1/2 Tbsp lemon juice (preferably freshly squeezed)
2 cups Rotini noodles
Salt and Pepper to taste
Parmesan cheese or Romano cheese, finely grated, for serving (optional)

Directions:
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat 4 hours.  Remove chicken from slow cooker, set aside.  Strain broth from slow cooker through a fine strainer into a bowl, set aside.  Heat olive oil in a large pot over medium heat.  Add carrots, celery, onion and garlic.  Saute 3 - 4 minutes until slightly tender.  Add remaining chicken broth and reserved chicken broth (that was set aside).  Stir in parsley, thyme, nutmeg, and lemon juice.  Bring soup to a boil over medium high heat.  Once it reaches a boil reduce heat slightly and stir in Rotini noodles.  Cook until noodles reach desired tenderness, about 10 - 12 minutes.  Meanwhile, shred chicken then add to soup once noodles are cooked through.  Season soup with salt and pepper to taste.  Serve warm with optional cheese, crackers or fresh bread.

Marshmallow Brownie Cookies

I know you want one =).  When I first began to create the recipe for this cookie I started with a chocolate cookie dough made from scratch.  I hated the taste the cocoa left behind, or something.   So, after 2 previous failed attempts at the perfect chocolate cookie (and lots of cookie dough tossed in the trash),  I now have the perfect chocolate cookie.  This recipe starts with a brownie mix and they are amazing to say the least!  If you like chocolate or brownies you will love this cookie (and I mean come on who doesn't like chocolate and brownies? =).  It even reminds me of those amazing chocolate covered marshmallows that I love.  This recipe is a must try!  These cookies are luxurious!
You may also like to try S'mores Cookies, they taste just like a S'more!

Marshmallow Brownie Cookies

Yields about 3 dozen

Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 cups mini marshmallows

3/4 cup semi-sweet chocolate chips

3 Tbsp butter

3 Tbsp water

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter and vanilla and stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 9 minutes and remove from oven and top each cookie with about 6 - 7 marshmallows (you may have to push down on the marshmallows slightly to keep them from rolling off).  Move oven rack near the top of the oven and return cookies to oven to bake 2 more minutes until marshmallows soften.  Remove from oven and set cookies aside.  In a small microwave safe mixing bowl combine chocolate chips, butter and water.  Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth.  Pour mixture into a small ziploc bag.  Cut a small tip off the end and drizzle over marshmallow brownies cookies.  Store cookies in an airtight container.

Almond Cheese Ball

Are you looking for a simple, delicious, fancied up traditional holiday side?  Or the perfect gift for friends to enjoy (that they wont just toss in the trash and pretend they loved it =)?  I love cheese balls because my mom would make cheese balls every Christmas when I was young and take them around as gifts.  This recipe is something new and exciting with its flavorful blend of cheeses, its zesty ranch seasoning and its salty crunchy bacon and almonds.  I love adding a twist on a classic!  I also love how quick and easy this recipe is.  I made this for people to munch on at a Thanksgiving gathering and everyone loved it!

Almond Bacon Ranch Cheese Ball
Yields 1 8 lb cheese ball just kidding, it just seems like it =)

Ingredients:
3/4 cup salted toasted almonds, chopped
1 (8 oz) package cream cheese
1 (8 oz) package Neufchatel cheese
3/4 cup Cheddar cheese, finely grated (I use mild)
3/4 cup Monterey Jack cheese, finely grated
1/4 cup Parmesan cheese, finely grated
6 slices bacon, cooked and crumbled
1 Tbsp ranch dressing mix
1/4 tsp onion powder
1/8 tsp freshly ground black pepper

Place almonds on a large plate or cutting board, set aside.  Combine remaining ingredients in large mixing bowl.  Blend well with a fork.  Form mixture into a ball and roll ball over almonds coating all sides.  Chill in refrigerator overnight.  Serve with crackers.

Old Fashioned Pink Popcorn

I cannot express to you how excited I am to finally have found this recipe!!  Do you remember this popcorn?  My Grandmother made this countless times for us.  She would bring a recycled ice cream pail full of it to family gatherings, parties or she'd just have some prepared for us grand kids when we'd come to visit.   My sweet Grandmother passed away many years ago and I haven't been able to find the recipe... until yesterday!  I have tried several other recipes I've found on the web and non of them produced the result I was looking for.  One of them even produced a wet coating similar to caramel corn (this is that amazing popcorn that dries and tastes like candy =).  If you, like me, ever ate this as a child then this popcorn will take you back in time.  There are so many memories attached to this recipe.  For those of you who haven't tried it before, now is the time!  It is for kids and adults alike.  I'm pretty sure I ate at least half the bowl in one sitting =).  This is the perfect treat for a party, gift giving, holidays (as you can choose the color), movie watching and just any time you need a delicious addictive treat!  I hope you become as excited as me about this recipe!  You'll be fighting for the flakes straggling behind in the bowl (those are my favorite =).

Old Fashioned Pink Popcorn

Ingredients:

2/3 cup popcorn kernels, popped

2 cups granulated sugar

2/3 cup half and half

1 Tbsp light corn syrup

1/4 tsp salt

1 tsp vanilla

6 drops red food coloring (or any other color you'd like)

Directions:

Pour popped popcorn into two very large mixing bowls, set aside.  In a large saucepan whisk together sugar, half and half, corn syrup and salt.  Cook over medium high heat, stirring constantly until sugar has dissolved.  Heat mixture to 232 degrees, stirring occasionally.  Immediately remove from heat and pour in vanilla and food coloring.  Drizzle mixture over popped popcorn.  Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating).  Pour mixture onto waxed paper and allow to dry about 20 minutes.  Store in an airtight container.

Recipe adapted from here.

Taco Salad and Cilantro Lime Ranch

In my opinion this is the ultimate taco salad recipe! We eat a lot of Mexican/Southwestern food in my home because I love the delicious flavors in it. This taco salad is full of exciting flavors that all blend so perfectly together. Anyone who tries this salad will want the recipe =). It is so simple to make! I love a good slow cooker recipe once in a while. Everyone have a great day and enjoy!

Taco Salad

Serves 6

Ingredients:

2 large boneless skinless chicken breast halves

1 1/2 cups fresh salsa (here is the recipe I use)

1 1/2 Tbsp taco seasoning mix (store bought or homemade, this recipe is great)

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn kernels

1 head green leaf or iceberg lettuce, cut or torn into bite size pieces

1 1/2 cups shredded Monterrey Jack cheese or Cheddar cheese (I use a blend of both)

3 Roma tomatoes, diced

2 avocados, diced (optional)

Sour cream, for serving (optional)

1 recipe cilantro lime ranch, recipe follows

6 taco salad bowls or fried flour tortilla chips

Directions:

Place chicken in a slow cooker, pour salsa over chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours. Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside. Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste. Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through. To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture (scoop chicken mixture out of slow cooker with a slotted spoon), cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.

Cilantro Lime Ranch

Yields about 1 cup

Ingredients:

1/4 cup + 2 Tbsp mayonnaise

1/4 cup sour cream

1/4 cup milk

1 Tbsp buttermilk ranch seasoning mix

1/4 cup cilantro (about a small handful)

1 small clove garlic

Juice of 1/2 - 1 lime

Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.

Peppermint Rice Krispie Treats

Put an exciting festive twist on a favorite classic with these Peppermint Rice Krispie Treats. They are one of my favorite treats! I think they may even be the treat I give to neighbors this holiday season. Think peppermint bark combine with chewy Rice Krispie treats and what to you get, these! Just to forewarn you, you'll have a hard time eating just one =). PS did I mention these treats are quick and so easy!

Peppermint Rice Krispie Treats

Yields 20 squares

Ingredients:

1/4 cup salted butter

1 (10.5 oz) package miniature marshmallows

1/2 tsp peppermint extract

6 cups Rice Krispies cereal

1 3/4 cups white chocolate chips or milk chocolate chips

1/4 cup crushed peppermint candy canes

Directions:

Butter a 13" x9" baking dish, set aside. Melt butter over low heat in a large non-stick saucepan (I like to swirl the butter up along the edges of the pan to keep the marshmallows from sticking too much, just a tip =). Add marshmallows and stir constantly, until all of the marshmallows have melted. Remove from heat and stir in peppermint extract. Gently fold in Rice Krispies cereal until mixture is evenly coated. Pour mixture into buttered baking dish, and with a greased spatula evenly spread and gently press mixture into pan, set aside. Melt white chocolate or milk chocolate chips in a microwave safe bowl on 50% power in 30 second intervals until melted and smooth, stirring after each interval. Evenly spread melted chocolate over Peppermint Rice Krispie Treats. Sprinkle with crushed candy canes. Cover dish with plastic wrap and allow chocolate to harden in refrigerator about 30 minutes before cutting into squares.

Caramel Cashew Cookies

I love all the exciting ice cream flavors out there, one of them being caramel cashew ice cream. That is why I created this recipe, in honor of the caramel cashew ice cream. These cookies are amazing! You get that delectable, unmistakable caramel flavor from the toffee bits and that divine slightly salty flavor from the cashews. These cookies even have a bit of hidden nutrition in from the oats (no one will notice they're there, they just make the cookie have a moist and slightly chewy texture). These cookies would be a hit at the next Thanksgiving or Christmas party, they will keep people coming back for more!

Caramel Cashew Cookies

Yields 4 dozen

Ingredients

1 cup butter, softened

2 cups light-brown sugar (packed)

2 large eggs

2 tsp vanilla extract

2 1/2 cups whole oats

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/3 cups toffee bits

1 1/2 cups toasted, salted cashew halves, chopped into small pieces

Directions:

Preheat oven to 375 degrees. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minutes. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until lighter and fluffy, about 3-4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combine. Mix in toffee bits and cashew pieces. Round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.

That'll be mine.

Fresh Homemade Salsa

Mmmm fresh salsa! I LOVE fresh salsa! I have been making it since I was probably 10 years old, so I have had some time to perfect this recipe. Just be sure if you don't like hot foods to use peppers accordingly or omit them. This is also wonderful served with homemade chips if you have the time to make them =). Enjoy this simple and delicious recipe!

Fresh Salsa

Yields 4 cups

Ingredients:

5 Roma tomatos

1 (14.5 oz) can petite diced tomatoes with green chilis, undrained

2 green onions

3 Tbsp yellow onion or red onion

2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)

1/3 cup fresh cilantro (about a handful)

1 clove garlic

Juice of 1 lime

1/2 tsp chili powder

1/4 tsp ground cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

Twist Cookies

If you are like me, then sometimes it's hard for you to pick which flavor chocolate or vanilla. That is why I created these delicious cookies! I came up with the name thinking of twist ice cream cones. That's often what people get when they can't pick, chocolate or vanilla? These are one of my favorite cookies! They are like an upgrade of chocolate chip cookies! I love giving people options with food and with these you get both options chocolate and vanilla, together in one amazing, soft, flavorful cookie! If you haven't noticed I love combining art and food and that's what I have tried to create here, something unique and made to impress, both in flavor and looks! These are luxurious! Also, you can make these cookies with all vanilla on one side and all chocolate on the other rather than chocolate dough with white chips and vanilla dough with chocolate chips.

Twist Cookies

Yields 3 Dozen

Ingredients:

1 recipe white chocolate cookie dough, recipe follows

1 recipe chocolate cookie dough, recipe follows

Directions:

Preheat oven to 350 degrees. Butter a cookie sheet. Scoop 1 even tablespoon vanilla cookie dough and 1 even tablespoon chocolate cookie dough (using separate scoops or colors will blend), now take each one and carefully meld together while cupping your hands to round edges. Places cookie on cookie sheet and flatten slightly. Do this with remaining dough, baking 12 cookies at at a time. Bake 9 - 11 minutes in preheated oven. Allow to cool several minutes before moving to a wire cooling rack.

White Chocolate Cookie Dough

Ingredients:

7 Tbsp unsalted butter, softened

2/3 cup granulated sugar

1 egg

1 tsp vanilla extract

2 Tbsp milk

1/2 cup white vanilla chips

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 (scant)tsp salt

3/4 cup semi-sweet chocolate chips

Directions:

In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt vanilla chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted white chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in chocolate chips.

Chocolate Cookie Dough

Ingredients:

7 Tbsp unsalted butter, softened

2/3 cup granulated sugar

1 egg

1 tsp vanilla extract

3 Tbsp milk

1/2 cup semi-sweet chocolate chips

2 cups all-purpose flour

2 Tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 (scant)tsp salt

3/4 cup vanilla chips

Directions:

In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt semi-sweet chocolate chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in vanilla chips.

Chicken Enchiladas with Green Sauce

Chicken Enchiladas Verdes... excite your taste-buds with an explosion of flavors! Need I say more? No, but I will =). These enchiladas are authentic and full of fresh flavor! Mexican food is one of my favorites! I love it because of all the wonderful fresh ingredients it uses and all the exciting flavors you can find in it. I lived in Arizona for a few years and good Mexican food is in abundance there. I created this recipe trying to mimic the Enchiladas with Green Sauce from one of my favorite restaurants. One thing I love about this recipe is how simple it is to make this fresh enchilada sauce. Toss out that canned stuff people and try this recipe, make this simple sauce from scratch!

Chicken Enchiladas Verdes

Yields 1 Dozen

Ingredients:

3 boneless, skinless chicken breast halves

1 (14.5 oz) can chicken broth

12 corn tortillas (I prefer Guerrero Brand)

1 recipe Green Enchilada Sauce, recipe follows

3 cups shredded Monterrey Jack cheese (about 12 oz.)

Sour cream, for serving

Directions:

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking). To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Green Enchilada Sauce

Ingredients:

1 cup chicken broth

5 medium tomatillos (husked and rinsed)

1 (7 oz.) can diced green chilis, undrained

3 Tbsp yellow onion

1 green onion

1 clove garlic

3 Tbsp cilantro

1/2 Poblano pepper

1/2 lime juiced

2 tsp sugar

1/2 tsp cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.

Sugar Cookie Squares

Who doesn't love a fluffy thick frosted sugar cookie? These are all that goodness you find in that delicious sugar cookie without all the hard work! You don't have to bake or frost individual cookies. All you have to do is spread all the dough out in one pan, bake and frost. Simple as that. These are perfect for parties, not only for kids but for adults too. You are sure to get smiles from these delightful treats! As you eat one you may even feel like a kid again =). Have a great day! Enjoy!

Sugar Cookie Squares

Yields 24 squares

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 1/2 Tbsp sour cream (I just do 1 heaping Tbsp)

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 recipe vanilla frosting, recipe follows

Directions:

Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 - 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Vanilla Frosting

Ingredients:

1/4 cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

1/2 tsp vanilla

Pinch of salt

Several drop food coloring (optional)

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.

Creamy Raspberry Hot Chocolate

I'm so excited, it snowed today! There's no better time to cook up some hot chocolate then during a winter storm! I love this hot chocolate because I love the rich chocolate flavor and sweet raspberry flavor together. If you want to make this even more creamy just add sweetened whipped cream on top and it will taste like chocolate raspberries and cream. Yum! It can also be served with marshmallows or its also delicious all on it's own. I love how simple this recipe is and how few ingredients it requires! Whip up something nice and fancy, and with the raspberry extract, out of the ordinary in just a few short minutes! Enjoy!

Raspberry Hot Chocolate

Yields 3 servings

Ingredients:

2/3 cup granulated sugar

1/4 cup cocoa powder

2 1/2 cups milk

1 cup water

1 pinch salt

1/2 cup cream

1/8-1/4 tsp cinnamon (to taste)

1/2-3/4 tsp raspberry extract (to taste)

Directions:

In a medium saucepan whisk together granulated sugar, cocoa powder and salt. Stir in milk and water. Heat mixture over medium heat until mixture nearly boils, stirring frequently. Remove from heat and pour in cream and raspberry extract. Add cinnamon to taste. Serve with optional sweetened whipped cream or marshmallows.

White Chocolate Raspberry Cheesecake

It's always such a pity to cut into this cheesecake... but, oh so worth it! You won't be able to stop with just one slice!

I had to take a picture of my slice because this hasn't ever happened when I've cut it before. You'll notice one of the hearts hanging over the side, I love art and this was a little piece of art to me and I had to share =).

For White Chocolate Raspberry Cheesecake recipe click here

White Chocolate Raspberry Cheesecake

Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don't even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =). You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they're free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn't even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea... to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it's been my go to swirled cheesecake! This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that "Wow! How did you do that?" factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust. Besides, it's one of the things that makes this cheesecake so simple and it saves some prep time! But if you're a pre-made "snob" (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.

Don't worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don't stress too much about the look, art is never pefect, it's unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn

Piped circles

White Chocolate Raspberry Cheesecake

Yields 8 servings

Ingredients:

1 store-bought pre-made oreo crust (save the lid)

1 Tbsp granulated sugar

1 1/2 tsp cornstarch

1/3 cup cold water

1 1/2 cups fresh or frozen raspberries

12 oz. cream cheese (1 1/2 pkg.), softened

1/3 cup granulated sugar

1 egg

1 egg white

1 tsp vanilla extract

1/2 Tbsp lemon juice

6 oz. white chocolate, chopped or 1 cup white chocolate chips

1/4 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.

Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.

Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).

Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

A great holiday gift!

Creamy Potato Soup

After a long cold day it's so nice to come home to a warm bowl of creamy home-style potato soup! You will feel you walked into one of those delicious local bakeries that serves fresh soup when the aroma of this potato soup begins to fill your home. This is a great comfort food, without an over-indulgence! The flavors in this soup all meld so well together. Many potato soup recipes don't have chicken broth, but I believe they are slightly lacking in flavor. I've also tried this soup with something slightly daring, nutmeg. It was wonderful! It just adds a bit more flavor from that lovely warm little spice. I enjoy it both ways so if you want to be a little daring try a spoon with a tiny sprinkle of nutmeg and if you fall in love add it too the whole pot of soup! Enjoy!

Creamy Potato Soup

Yields 4 servings

Ingredients:

6 cups peeled and diced Russet potatos (about 5 medium potatos)

2 large carrots, diced

2 celery stalks, diced

1 medium yellow onion, finely diced

2 (15 oz) cans chicken broth (I use low-sodium)

1/3 cup butter

1/3 cup all-purpose flour

2 1/2 cups milk

3/4 tsp salt

Pepper to taste

1/8-1/4 tsp nutmeg to taste (optional)

1/2 cup sour cream

3/4 cup shredded ham

3/4 cup grated cheddar cheese

3 green onions, diced

Directions:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cook over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork. Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg. Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.

Blueberries and Cream French Toast

Is there anything better than berries and cream? It makes everything luxurious doesn't it? I love maple syrup on french toast and pancakes but even better... blueberry syrup and sweetened whipped cream! What a great way to get some antioxidants in your diet, right =)? I love this because it compliments the buttermilk french toast so well. It gives it that sparkle of sweetness and fresh unmistakable blueberry flavor. If you are looking for a way to dress up that drab ordinary french toast you have to try this! This is would make for an outstanding holiday breakfast to impress the in-laws or friends =). Or, just treat yourself this weekend, you deserve it after a long weeks work!

Blueberries and Cream French Toast

Yields 10 slices

Ingredients:

1 recipe buttermilk french toast (found on my site here)

1 recipe blueberry syrup (found on my site here)

Sweetened whipped cream, recipe follows

Blueberries for garnish (optional)

Directions:

Cook french toast and blueberry syrup according to directions. Serve french toast immediately with warm blueberry syrup. Spoon or pipe sweetened whipped cream on top and garnish with blueberries.

Sweetened Whipped Cream

Ingredients:

1 1/3 cups whipped cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

Directions:

Pour whipping cream into a mixing bowl. With an electric mixer, whip whipping cream until soft peaks form. Stir in powdered sugar and vanilla and whip until stiff peaks form.

Buttermilk French Toast

One day I was sitting there eating one of my favorite foods, buttermilk pancakes, and I thought why not buttermilk french toast? So, I created this recipe and I've used it every time I've made french toast since. If there's one thing I know how to make it's breakfast =). I love french toast! We eat it probably once a week in my home. It is so good we often eat it for dinner. The buttermilk just gives it that extra hit of flavor that you don't find in your average french toast. I've tried many french toast recipes and this one is by far my favorite! I've thrown in a few "secret" ingredients that I'd call french toast enhancers. I think they actually make a big difference. I never have soggy or dry in the middle french toast, and it doesn't sink after its cooked. It holds its light fluffy texture. Give this recipe a try, and throw in those few "secret" ingredients. This is likely to become your go to french toast recipe for life =).

Buttermilk French Toast

Ingredients:

1/2 cup buttermilk

1/2 cup milk or half and half

5 eggs

1 Tbsp granulated sugar

2 Tbsp all-purpose flour

1/8 tsp baking powder

1/8 tsp salt

3/4 tsp ground cinnamon

Pinch of nutmeg

1 tsp vanilla extract

10 1" slices day old french bread (I cut mine on a diagonal for extra fanciness =)

Directions:

Preheat nonstick griddle over medium heat. Combine all ingredients (except the bread of course) in a blender. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl. Butter preheated griddle and dip bread into mixture (giving it a few seconds to soak up mixture) and cover both side. Place on griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Serve immediately. Serve with maple syrup, berry syrup, powdered sugar or your favorite jam.

Blueberries and Cream Oatmeal

So, I will admit, I'm obsessed with swirling lately. It's just so pretty. It dresses anything up! I know there are people out there that won't eat oatmeal just because of the way it looks. Well, all it needs is a little fanciness! To make the swirl in this oatmeal I just let it cool a bit and used the end of a chopstick to make the swirl indentation. Then I used my secret weapon in the kitchen, a clean medicine syringe. I filled one with the blueberry syrup and one with the cream and just piped it into the indentation. Simple as that! Let me just say this oatmeal recipe can get anyone to eat oatmeal! It is without a doubt the BEST oatmeal I've ever had! Those oatmeal packets with artificial flavors and pieces of who knows what are just that, too artificial. This oatmeal is full of fresh, natural and pure blueberry flavor. After you finish a bowl of this warm creamy blueberry oatmeal you're going to want another!

PS this oatmeal is also wonderful with raspberry syrup in place of blueberry. I love them both the same! The recipe for raspberry syrup can be found here.

Blueberries and Cream Oatmeal

Yields 4 Servings

Ingredients:

2 cups whole oats

4 cups water or milk

1/4 tsp salt

1 Tbsp butter (optional)

1 Tbsp light-brown sugar

1/4 tsp cinnamon

3/4 cup blueberry syrup, recipe follows

1/2 cup whipping cream

Blueberries, for serving (optional)

Directions:

Bring water or milk to a boil in a medium saucepan. Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in butter, brown sugar and cinnamon. Spoon mixture into 4 serving bowls. Top each serving with 3 Tbsp blueberry syrup and 2 Tbsp whipping cream. Serve with optional blueberries.

This blueberry syrup is my favorite syrup on pancakes (along with fresh raspberry syrup, I like to do half and half because I can't choose a favorite =). It can also be used for many other things like this best ever oatmeal or as an ice cream topping. So, I'd recommend if you are making the syrup for oatmeal just make the full batch, you won't regret it! It's so good you might even want to drink it =).

Fresh Blueberry Syrup

Ingredients:

1 cup granulated sugar

2 Tbsp cornstarch

1 cup cold water

2 cups fresh or frozen blueberries

1 1/2 Tbsp lemon juice

Directions:

In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week.