:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

Happy Thanksgiving!! Hopefully you are enjoying the weeks festivities with family and/or friends! I have had a few requests for this dessert since I posted a picture of it a few days ago. This trifle is one of Markus' favorite desserts to eat. It is easy and delicious and a perfect treat for a special day, holiday gathering or just because. The possibilities of how you layer and what you layer with are endless I suppose, but the following recipe is our favorite way to enjoy this chocolately, deliciously delightful dessert!

Nini's Chocolate Kahlua Trifle

* 1 box dark chocolate cake
* 1 large box Jello Instant Chocolate Fudge pudding
* 2 1/2 Cups cold milk

* 1/2 Cup Kahlua

* 1 container Cool Whip (soften in fridge for a few hours)
* 4 Skor bars (or favorite toffee bar), broken into small pieces

Directions

Prepare cake as directed and bake in a 9 x 13 pan. You will be cutting the cake in order to make layers (you may have a bit left over.) Meanwhile, prepare pudding by combining cold milk and Kahlua in medium bowl and whisk pudding in for 2 minutes. Refrigerate while cake bakes.

Once cake is cooled you can begin layering. In a large bowl, or trifle bowl, cover bottom with cake. Next, cover cake with an even layer of pudding. Then spread an even layer of cool whip over pudding and top with some of the crunched up Skor bars. Place another layer of cake, pudding, cool whip and Skor bars for one or two more layers. I usually get three full layers. Refrigerate until ready to serve. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Nini's Chocolate Trifle

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

I keep saying it, and I will say it again -- Fall is here! Fall is here! Having had the pleasure of growing up in a small town on the East coast has given me an affinity for this season like no other. As a child, the crisp clear skies mixed with the crimson, auburn and bright yellow leaves ushered in some of the best outside-maple-leaf-hunting-raking-leaf pile-diving days. Along with the fun that the fall season brings, comes some of the most delightfully delicious treats! Don't get stuck in a rut thinking that the only fall treat is pumpkin pie! If you like pumpkin treats, try these pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies

* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon all spice
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract (yes, you read that right - 1 TABLESPOON, trust me)
* 2 cups semisweet chocolate chips

Directions

Combine pumpkin, sugar, vegetable oil, egg and vanilla. Dissolve the baking soda with the milk and stir in.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice and salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips. Drop by spoonful on greased cookie sheet (or silpat) and bake at 350 degrees F for approximately 9-11 minutes or until lightly brown and firm. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Pumpkin Chocolate Chip Cookies

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

Some of my favorite Canadian folks have been asking for a recipe for the best ooey, gooey cinnamon rolls. Canada, I ask you this: have you ever heard of Pioneer Woman? If you are looking for the best ooey, gooey cinnamon roll recipe, I, in good conscience, cannot post any other Pioneer Woman's Cinnamon Roll recipe. I take no credit for this recipe other than the fact that I have eaten plenty of these, and Ree knows what she is doing, because they really are the best. Just thinking of them has me drooling. So, Canada - just in time for Canadian Thanksgiving - go get your bake on! And, rest of the world - go make these because they are ridiculously amazing!

The Pioneer Woman's Cinnamon Rolls

* 1 quart Whole Milk
* 1 cup Vegetable Oil
* 1 cup Sugar
* 2 packages Active Dry Yeast
* 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
* 1 teaspoon (heaping) Baking Powder
* 1 teaspoon (scant) Baking Soda
* 1 Tablespoon (heaping) Salt
* Plenty Of Melted Butter
* 2 cups Sugar
* Generous Sprinkling Of Cinnamon
_____

MAPLE FROSTING:
* 1 bag Powdered Sugar
* 2 teaspoons Maple Flavoring
* 1/2 cups Milk
* 1/4 cups Melted Butter
* 1/4 cups Brewed Coffee
* 1/8 teaspoons Salt

Directions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting. ENJOY!

PW's Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Picture from The Pioneer Woman

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Be sure to check out PW's website for more pictures and detailed directions.

Click here for a printable version of The Pioneer Woman's Cinnamon Rolls

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

Having grown up on the east coast I have an affinity for the fall season. I love everything about it - the colors, the smell of the air, the late afternoon sunlight, and the scents of spices that linger in the air. It makes me want to wake up on a chilly morning, sip on a hot latte and enjoy some delicious, homemade goods. I found a great granola recipe from Alton Brown that I made a few changes to. The possibilities are endless, but the one thing that makes this recipe a keeper in our house is the maple syrup. If you are looking for a delicious fall breakfast or snack treat that has the flavors of fall, try this granola.

Autumn Crunch Granola

* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 cup dried cranberries

Directions

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried cranberries and mix until evenly distributed. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Autumn Crunch Granola

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

The other day, out of the blue, Markus said, "I want carrot cake." I had never made a carrot cake before, so I thought I would give it a go. I had most of the ingredients on hand and only had to pick up a few things at the store. This recipe is adapted from one I found on AllRecipes.com. I wasn't too excited about the amount of oil that the recipe called for, so I substituted applesauce for some of it and changed some other ingredients as well. This cake came out moist, delicious, and it was the perfect treat to usher in my favorite season! Happy first day of Fall!

Carrot Cake

* 4 eggs
* 3/4 cup vegetable oil
* 1/2 cup applesauce
* 1 cup white sugar
* 1 cup brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/4 teaspoon nutmeg
* 3 cups grated carrots

* 1/2 cup (1 stick) butter, softened
* 8 ozs. cream cheese, softened
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan or two 9" rounds.

In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 2 teaspoons vanilla. Slowly add flour mixture. Stir in carrots. Pour into prepared pan(s).

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a cooling rack and cool completely.

To make frosting: In a medium bowl, combine butter, cream cheese and 1 teaspoon vanilla. Slowly add confectioners' sugar to desired sweetness. Beat until mixture is smooth and creamy. Frost the cooled cake. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Carrot Cake

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Muffins

Costco is still carrying the ginormous container of blueberries which means we have been consuming lots of blueberries in this house! In an attempt to find creative ways to use the blueberries (aside from shoving handfuls into our mouths and making heaps of pie), I came across a fabulous muffin recipe. Go grab some blueberries and make a batch of these muffins!

Homemade Blueberry Cream Muffins

* 4 eggs
* 2 Cups granulated sugar
* 1 Cup vegetable oil
* 1 teaspoon vanilla extract
* 4 Cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 Cups sour cream (I use light)
* 3 Cups fresh blueberries

Directions

Preheat oven to 400 degrees. Grease 24 (or 12 large) cups or line with paper muffin liners. In large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake for 20 minutes. They are also delicious with a crumb topping which can be found here. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Homemade Blueberry Cream Muffins

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

My friend Staci is an amazing cook. The first time I tried her Rum Cake I just about fell over! This cake is extremely moist, ridiculously delicious, and will leave you wanting more and more and more. It is perfect for a dinner party, a birthday party, or just as an after dinner treat. You won't be sorry you tried this one!

Staci's Rum Cake

* 1 box yellow cake mix
* 1 box of Jello Instant Vanilla Pudding
* 4 eggs
* 1/2 Cup light rum
* 1/2 Cup water
* 1 Cup oil

Hot Rum Glaze
* 1/2 Cup water
* 1 stick butter
* 1/4 Cup rum
* 1 Cup sugar

Directions

Preheat oven to 350 degrees. In large bowl, mix all ingredients for two minutes. Grease and flour bundt cake pan and pour batter into pan. Bake for 45 minutes.

Just before cake is done baking, prepare hot rum glaze. In sauce pan combine water, butter, rum and sugar. Stir often while heating. Boil for three minutes. As soon as cake is removed from oven (and while cake is still in pan), poke holes in cake and spoon some of the glaze over it. Let cake set for 30 minutes, remove from pan and spoon remaining glaze over top. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Staci's Rum Cake

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Muffins

I really like bananas. So do Analise and Jameson. Markus can't stand them. Regardless of how hard I may try, I will never be able to convince Markus to like bananas (it goes back to a childhood memory that he just can't shake). While he may not be willing to try any banana creations, my kids and I love to partake. I posted a recipe with a similar topping last week, but the topping on these muffins just adds to the yum factor!

Banana Crumb Muffins

* 1 1/2 Cups all-purpose flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1/2 tsp. salt
* 3 large ripe bananas, mashed
* 3/4 Cup granulated sugar
* 1 egg, lightly beaten
* 1/3 Cup butter, melted

Topping

* 1/3 Cup brown sugar, packed
* 1 Tablespoon flour
* 1/8 teaspoon cinnamon
* 1 Tablespoon cold butter
* 1/4 Cup chopped nuts (optional)

Directions

Preheat oven to 375 degrees. In large bowl, mix flour, baking soda, baking powder and salt. In medium bowl, mix bananas, sugar, egg and melted butter. Stir into dry ingredients gently, until just moistened. Do not overmix. Prepare muffin tin using baking cups, parchment paper, or spray. Fill muffin cups 3/4 full.

In separate bowl mix topping ingredients. Cut cold butter in and mix until crumbly. I use my hands to achieve a good texture. Sprinkle over muffins and bake for 20 - 25 minutes. Until a toothpick comes out clean or they bounce back slightly to the touch. Let cool and enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Banana Crumb Muffins

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

I was inspired by my friend Ashley to bake a pie. The blueberries at Costco were calling my name, so I picked them up, brought them home and baked a pie. I have never made a pie with frozen fruit...I know people do it all the time, but I don't have the guts to venture in that direction. Fresh fruit in a pie is the only way to go for me and it is simply amazing! This fresh blueberry pie is easy to make and ridiculously delicious.

Blueberry Crumble Pie

* 1 of your favorite homemade pie crusts or ready-made pie crust
* 5 Cups fresh blueberries
* 1 Tablespoon lemon juice
* 1 Cup granulated sugar
* 1/3 Cup all-purpose flour
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon

Topping
* 1/2 Cup all-purpose flour
* 1/4 Cup brown sugar, packed
* 1/4 Cup granulated sugar
* 2-3 Tablespoons butter

Directions

Preheat oven to 375 degrees. Fit pie crust into pie plate and crimp edges as desired. In large bowl, sprinkle blueberries with lemon juice and set aside. In another bowl, combine sugar, flour, salt and cinnamon and add to berries, stirring gently. Pour evenly into crust and prepare topping.

In medium bowl, combine flour, sugar, and brown sugar. Cut in butter and mix (I use my fingers for this) until it is in course crumbles. Sprinkle evenly over pie and bake for 40-50 minutes. Cover edges with foil if crust is browning too quickly. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Blueberry Crumble Pie

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

We went to a fun Easter party for the kiddos last weekend and I was asked to bring some cookies. I wanted to try something a bit different. Something festive. Cute. Easy to make. These cookies have only a few ingredients, are delicious and easy to make. My kiddos loved helping make them too! So, if you are in need of a great cookie for your Easter gathering try these!

Bird's Nest Cookies

* 1 Cup flaked coconut
* 2 sticks butter, softened
* 1/2 Cup sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 2 Cups all-purpose flour
* 3/4 teaspoon salt
* 1 bag M&M Specktacular Eggs (or any type M&M Easter candies you like)

Directions

Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns like golden, about 15-20 minutes. Remove coconut from cookie sheet and set aside in bowl.

Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy (about 2-3 minutes). Beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheet (or use a silpat if you have one). Make a large indentation with your thumb in the center of each cookie.

Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with M&M's to look like a bird's nest. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Bird's Nest Cookies

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

Jessica recommended this Ellie Krieger (of Food Network) recipe. She says that they are ridiculously chocolately, fudgey, and gooeylicious. It's still winter time...heat up the oven, get some hot chocolate ready and bake some of these up!

Triple Chocolate Cookies

* 1/4 cup butter, softened
* 1/2 Cup dark brown sugar
* 1/4 Cup granulated sugar
* 1/4 Cup canola oil
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 Cup all-purpose flour
* 1/2 Cup whole-wheat pastry flour
* 1/4 Cup unsweetened cocoa powder (not Dutch processed)
* 1/4 teaspoon salt, optional
* 1/3 Cup coarsely chopped dark chocolate (2 ozs.) - you can use Ghiradelli chocolate chips
* 1/3 Cup coarsely chopped milk chocolate (2 ozs.) - you can use Ghiradelli chocolate chips
* 2/3 Cup chopped pecans, optional

Directions

Preheat the oven to 350 degrees F. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla. In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Triple Chocolate Cookies

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

I was initially led to this recipe from my friend Stephanie at Metropolitan Mama back in the summer and since then, I have made these granola bars countless times. They are easy, delicious, and versatile. You can add any ingredients you want -- I have made them with dried cranberries, apricots, mangos, peanuts, almonds, and on and on. They are a perfect treat for a snack at home or for a gathering.

Easy Granola Bars

* 3 Cups quick cooking oats
* 1 (14 ozs.) can sweetened condensed milk
* 2 Tbsp. butter, melted
* 1 Cup flaked or shredded coconut
* 1 Cup sliced almonds
* 1 Cup miniature semi-sweet chocolate chips (I usually use normal size chocolate chips)
* 1/2 Cup sweetened dried cranberries

Directions

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan. Bake for 20 - 25 minutes, depending upon how crunchy you like them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Easy Granola Bars

:: Thursday's Recipe Rodeo ::

It's only Wednesday here but it's Thursday in some parts of the world, so I am posting a bit early. If you need to make a last minute dessert for a family gathering or want to make something 'Christmasy' for a friend before the holiday madness begins tomorrow, you can't go wrong with this recipe! Merry Christmas to you!!

Today's Round Up: Seasonal Sweets

I absolutely can't stand spending heaps of money on sweets, especially when I can do it on my own just as well, if not better. I absolutely LOVE chocolate and mint together. As I mentioned before, I don't consider myself much of a baker, or a candy maker, but I sure can make peppermint bark! It is inexpensive, EASY, amazingly delicious, and makes a great gift!! Mmmm...just writing about it makes me want to eat some now!

Peppermint Bark

* 16 ozs. dark chocolate, chips or bars (I use Ghirardelli 60% Cocoa Bittersweet Chocolate - available in most grocery store baking sections)
* 16 ozs. white chocolate, chips or bars (I use Ghirardelli or Nestle)
* 1 1/2 tsp. peppermint extract
* 6 candy canes
* parchment paper

Directions

Line cookie sheet with parchment paper and spray. You may also use a silicone mat on a cookie sheet. Place candy canes in Ziploc bag and crush into small pieces with a meat tenderizer, rolling pin, or whatever you have on hand.

Melt dark chocolate in double boiler (I use a sauce pan with 2 inches of boiling water with a glass bowl sitting in pan-do not let water touch bowl). Add 1/2 tsp. peppermint extract once chocolate is melted smoothly. Once combined, spread dark chocolate onto cookie sheet and let cool completely. You may place in refrigerator for 10-15 minutes.

Melt white chocolate in double boiler/glass bowl. Add 1 tsp. peppermint extract to melted chocolate. Spread white chocolate over dark chocolate layer (if you spread too much they may run together - never fear, it still tastes amazing!) If you are chilling the dark chocolate in the fridge, simply use a paper towel to remove any moisture that may have collected on top while cooling. Once white chocolate is spread over dark chocolate, sprinkle crushed candy canes over entire surface. Press down lightly to ensure that larger chunks stick. Let cool completely (either on counter or in refrigerator) and then break into small pieces. Enjoy!!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Peppermint Bark

:: Thursday's Recipe Rodeo ::

Woohoo! It's Thursday!! This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

I would not call myself much of a baker but these cookies are easy to make someone like me look like I know how to bake. I got this recipe from my dear friend Sam a few years ago. I love giving these cookies to friends along with some of my very own homemade peppermint bark (a recipe for another time). If you like chocolate, gingerbread, deliciousness and easy recipes this one is for you!

Chewy Chocolate Gingerbread Cookies

* 1 1/2 Cups plus 1 Tbsp. flour
* 1 1/4 tsp. ground ginger
* 1 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1/4 tsp. ground nutmeg
* 1 Tbsp. cocoa powder
* 1 stick unsalted butter
* 1 Tbsp. fresh ginger, grated
* 1/2 Cup brown sugar
* 1/4 Cup unsulphered molasses
* 1 tsp. baking soda
* 1 1/2 tsp boiling water
* 7 ozs. semi-sweet chocolate chips
* 1/4 Cup sugar (for rolling the cookies in)

(I typically double the recipe and get heaps of cookies out of it!)

Directions

Preheat oven to 325 degrees. In medium bowl, sift flour, cinnamon, cloves, cocoa, nutmeg and ground ginger. In another bowl blend softened butter and fresh ginger until white (approx. 4 or 5 minutes). Add brown sugar and mix. Add molasses and mix. In a small bowl dissolve baking soda in boiling water. Beat in flour mixture and baking soda water (batter will be sticky/tacky). Stir in chocolate chips. Roll into 1 1/2 inch balls then roll in sugar. Place in fridge for at least one hour. Place chilled dough balls on an ungreased cookie sheet and bake for 12 - 13 minutes. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Chewy Chocolate Gingerbread Cookies

:: Thursday's Recipe Rodeo ::

It's Thursday...Happy Thanksgiving!! This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

Do you need a quick idea for a last minute dessert for that holiday dinner? How about a twist on a traditional birthday cake? Or maybe you just want a really deliciously easy, amazingly decadent chocolate cake!? This is the recipe to fulfill that craving...it is so easy, beautiful and ridiculously good.

Chocolate Kahlua Cake

1 box dark chocolate cake mix
1 package instant chocolate pudding (the small box is fine)
2 Cups sour cream (I use light)
2 eggs
1/3 Cup Kahlua
1/4 Cup oil
2 Cups semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Grease and flour bundt pan. Put all ingredients into large mixing bowl and stir together until well combined. Spoon batter into prepared bundt pan (batter will be VERY thick). Bake at 350 degrees for 45-50 minutes (47 minutes in my stove - do not overbake). Cool for 20 minutes in pan. Cake should pull away from sides of the pan. Remove cake from pan and sprinkle with powdered sugar. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for printable version of Chocolate Kahlua Cake

:: Thursday's Recipe Rodeo ::

It's Thursday already! This is a place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

Pumpkins are synonymous with fall. For those of you who, like me, may not typically be partial to any kind pumpkin recipes...this should be your one exception. This recipe won me over a few years ago!

Pumpkin Cupcakes

* 1 15 oz. can pumpkin puree (I use Libby's)
* 2 large eggs
* 1 1/2 Cups sugar
* 1/2 Cup vegetable oil

In a separate bowl:
* 1 1/2 Cups flour
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1/2 tsp. ground ginger
* 1/2 tsp. ground cloves
* 1 tsp. baking soda
* 1/2 tsp. salt

Directions

Preheat oven to 350 degrees. In large bowl combine the sugar, pumpkin and eggs. Whisk in the oil. Add the flour, spice, baking soda and salt mixture to the pumpkin mixture and fold together. Do not overmix. Pour into cupcake liners and bake for 16 - 18 minutes, or until the cupcakes spring back when you gently touch the tops. Let them cool completely before frosting them with the following Cream Cheese Frosting.Cream Cheese Frosting
* 1 stick of butter, at room temperature
* 8 oz. cream cheese, at room temperature
* 1 Tbsp. vanilla
* 1 tsp. maple extract (you can also use maple syrup)
* 2-4 Cups sifted confectioners sugar (depending on how stiff you like your frosting)

Directions

Cream the butter and cream cheese together until light and fluffy (approx. 3 minutes). Add vanilla and maple and beat. Add one cup of confectioners sugar at a time and continue to beat frosting for about five minutes*.

*If the frosting still seems too runny to use, put it into a frosting, or ziploc bag and refrigerate for no more than 30 minutes. Enjoy!!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, let me know in the comments you are joining so we can visit your blog, or if you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Pumpkin Cupcakes