No Bake

Farewell

~ Laura ~ Leave a comment

My oldest daughter LOVES to read. I actually call her Rory (Gilmore Girls reference) sometimes. We have had the same conversation Lorelei and Rory had regarding things not fitting into a backpack because of multiple books. To say my daughter reads a lot is an understatement. She would love nothing more than to spend a day curled up and reading a book! She is in eighth grade this year. She has had two librarians in her life thus far and she has taken a shine to both.

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In the next few weeks our middle school/ town librarian will be embarking a new adventure with her family in another state. We are sad to see her go, but we wish her all the best! She has picked out numerous books for Kailee, as I am sure she does for many folks in our town and school!! Kailee loves that Audrey will search for just the right book for her, or be able to come up with a title at ease that fits just her style. Thank you Audrey for making our children feel special, and for knowing just what book to pick! The next librarian has some big shoes to fill – I hope they welcome the challenge and our kids with “open books.”

As a token of appreciation I made some chocolate cups for her. I mean, who doesn’t love to each chocolates while they read?!?

IMG_2006You can make the chocolate cups with a candy mold and tempered or compound chocolate, OR you can buy ready made ones at your local grocery store. I filled them with Biscoff Cookie Butter Smooth Spread and topped with dark chocolate ganache.

IMG_2005I also made ones that I filled with just the ganache and topped with a freeze dried raspberry.  I used my go-to ganache recipe.

These are super easy and quick to make because you don’t have to let the ganache sit before using it, as you might if you were piping or frosting a dessert, especially if using store bought chocolate candy shells. You fill them and are ready to enjoy!

The possibilities are endless – get creative!! These are a quick treat with big flavor!

 

Netflix Binge and Baking

~ Laura ~ Leave a comment

I have a TV, however it is only hooked up to a DVD player – I don’t even get any basic cable channels. I also do not have internet. I do however have a smart phone with cellular data. 

I love watching cooking shows – eapecially ones with competitions. Cutthroat Kitchen is a family favorite! I recently became aware of The Great British Bake Off and I am in love!! I binge-watched all three seasons on Netflix AND the Master Class episodes, and I am completely not ashamed of it. It saddens me though that only three seasons are available. I believe their are seven total that have been filmed (come one Netflix – catch up).

The hosts, Mel and Sue, crack me up, and Mary Berry and Paul Hollywood are great. I absolutely adore the dynamic between them all, and love the old fashion and British recipes that come up in the series. I also love that their are three stages to each episode – and the techincal challenges are my FAVORITE. This show isn’t just about sweets either – they make savory dishes – but pastry, breads and sponges do play a big role in this show.  If you love to bake and/or watch baking shows – this show is a must see!

I decided to make Mary Berry’s recipe for a quick and easy chocolate mousse to fill my oreo crusted tart pans and top it with fresh and tart red rapsberries for our Memorial Day dessert. The girls had fun helping – Kailee made the chocolate ganache and Keianna helped make the Oreo tart crust. I wonder if we would get a Hollywood Handshake for these treats? 

Edible Raw Cookie Dough

~ Laura ~ Leave a comment

Yes, you read that correctly! EDIBLE RAW COOKIE DOUGH! I think I may have died and gone to heaven – and I think this may be extremely dangerous now that I know a great recipe for this because I will most likely put it in many creations to come!

I did some research and found that not only eggs make raw cookie dough unsafe to eat, but RAW FLOUR is also a big reason. Who would have thought? Not me! That being discovered I scoured recipes for a version that heats flour to kill any harmful bacteria. There were several recipes that called for cream cheese, which I personally feel can be over powering; and some called for no brown sugar, which I LOVE. I actually make brown sugar chocolate chip cookies – which have the most decedent caramel flavor! (They are actually my most requested treat from family and friends). So yeah, I looked past all those recipes and settled on one that seem perfect and boy was it ever!

sprinklesomefun.com was the WINNER! You can find the original recipe here. I doubled the recipe so that I could use it to make a good size “cookie” on the top of my chocolate cupcakes. I would also note that this is a thicker recipe – more true to a dough – so if you are looking to pipe or frost with this recipe you will need to either adjust the amount of dry ingredients or play with amount of milk you use. I would use the original for filling cupcakes or putting between layers of cake (using no tip on your piping bag and filling or swirling) and the obvious choice – EATING IT OUT OF THE BOWL!

I decided to make this recipe because my sweet brother asked me to make cupcakes for his soon-to-be stepdaughter’s ninth birthday. He and his fiancee gave me the okay to make whatever I felt would be fun and festive. So … I went with raw cookie dough and rainbow buttercream – and they were hits all the way around.

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Edible Raw Cookie Dough Ingredients: (this is a doubled recipe)

2 cup AP flour (making sure that the temp gets to at least 160)
2 stick softened/room temp. butter
1/2 tsp salt
4 tbsp. milk
1 cup powdered sugar
1 cup brown sugar
1cup mini semi sweet chocolate chips
2 tsp vanilla extract

Directions:

Place flour into microwave-safe bowl and heat until temperature reaches at least 160. This will kill any harmful bacteria. In a mixing bowl add softened butter and both sugars to the bowl and cream together. Add salt and milk into a small bowl and stir. This will help incorporate the salt evenly throughout the batter. Slowly add flour and milk/salt mixture. Mix until combined – making sure to scrape down your bowl with a spatula a few times. Add in mini chocolate chips.

Keep refrigerated until ready to eat! Enjoy!

 

Sh*t Happens

~ Laura ~ Leave a comment

Let’s face it. Sometimes we just need a good laugh. It can be cathartic and good for the soul.

I was scrolling through Facebook late at night a few days ago and saw a video from Hungry Happening’s for Poop Emoji Fudge. I knew I had to make them.

Not only because they are so stinkin’ cute, but because the way life has handed me one shit show after another recently – I needed to laugh or cry. I decided to laugh, and laugh I did!

I doubled the recipe and brought these cute little turds to work to share the laughter. We all need to lighten up once in awhile and be silly, carefree and childish. I can think of no better way to do this then POOP EMOJI FUDGE!!

Ingredients:
1 jar of dulce du leche (I found mine at Shaw’s near the jams and jellies)
1 1/2 bags of semi sweet chocolate chips
White Candy Melts
Candy sugar eyes

img_2722Directions:
In a medium sauce pan over low heat melt the dulce de leche and chocolate chips until smooth. While keeping an eye on saucepan, cut the Candy Melts in half to use for the mouths. Carefully spoon mixture into a piping bag that is fitted with a large round tip. Pipe in a swirling motion onto parchment paper. Add eyes and 1/2 a white Candy Melt to make face. I found it best to do these in batches. Once I had used what was in my piping bag, I added the eyes and mouth. Then went back for more of them mixture and repeated. This way, the eyes and mouth would stay on as the fudge sets quite quickly once it is piped out.

Adult Gummies

~ Laura ~ Leave a comment

If you are ever stumped on a quick, easy and stunning DIY gift for friends or family, have I got the solution for you – WINE GUMMIES!

16174630_610040849202947_8720553889943144396_nNow, in all honesty, you can make these gummies with any drink you choose. I used a pink moscato for my trial batch. Next will probably be a prosecco batch. You can also use any silicone mold shape to fit your occasion, and you can use candy flavoring to give your gummies a punch. Many recipes I found online include a Sparkling Wine candy flavoring – which you can order via online.

16142884_610053099201722_1710798348249301483_nIngredients:
1 c. Wine or drink of choice
1/2 c. sugar
6 packets of gelatin
1 drop food coloring (optional)
1 dram candy oil flavoring (optional)

16265821_610056119201420_7831798085563844279_nDirections:
In a medium saucepan over low heat wine and sugar until the sugar is dissolved. Add in food coloring and candy oil and stir until combined. Add in 1 packet of gelatin at a time and stir to combine. Do not let the mixture boil if you want to keep some alcohol content in the gummies. Pour into a spouted measuring cup and pour gently into silicone molds. Place in fridge for 30 minutes to set.

16266353_610054185868280_1082385457873494378_nKeep in mind:
– 5 packets of gelatin will make less chewy gummies
– Lots of stirring creates bubbles/foam on top – spoon off mixture before pouring into molds to create clear gummies
– Mixture sets fast so you need to work quickly
– Keep refrigerated

 

 

 

Biscoff Fudge + Mini Chocolate Chips = Cookie Dough Fudge

~ Laura ~ Leave a comment

Sometimes I get ideas and unintentionally they morph into to something fantabulous. Last night was one of these times. I had a few jars of Biscoff Cookie Spread in my cupboard itching to turn into something tasty. I was sitting a work dreaming of what I could whip up when I got home and it hit me — FUDGE! Why have I not tried making Biscoff fudge before??!! So it started. I love eating a spoonful of Biscoff with a few chocolate chips studded through it so I figured, why not throw in my half bag of mini chocolate chips into the fudge and behold – I made a fudge that tastes EXACTLY like raw cookie dough. EUREKA! This stuff is addicting.

This recipe can easily be doubled or tripled to suit your sweet tooth needs. This would also be a great substitute for a holiday plate instead of peanut butter fudge (even if you chose not to add the chocolate chips!).

INGREDIENTS:
12 oz. white chocolate chips
1 can sweetened condensed milk
2 tbsp. unsalted butter
3/4 jar Biscoff Cookie Spread
1 cup powder sugar, sifted (this matters!)
3-5 oz. mini chocolate chips (optional)

img_1789DIRECTIONS:
Line a 11 x 7 pan with parchment (this will save you a lot of work). In a large and heavy saucepan combined white the first four ingredients. Melt over medium heat. Make sure to stir constantly and get the bottom of the pan while stirring. It only takes a few minutes for this to burn due to the high sugar content. Once the mixture is melted and smooth, remove from heat and stir in sifted powdered sugar (if you don’t sift it you risk having lumps of pure powdered sugar studding your fudge – no good). After this is fully combined work quickly if you are adding the chocolate chips, which will melt and swirl through the fudge. Pour into prepared pan and cool at room temp until set. Cut and ENJOY!

You can choose to pour the chocolate chips over the top after it has been poured into the pan, or you can used chunky Biscoff spread, or crumbled Biscoff cookies, Heath Toffee Bits … the add-in possibilities are ENDLESS!

PB&J Bites

~ Laura ~ Leave a comment

I give credit to the other half of my baking brain (Mariza) for this post. She dug into the freezer in our break room and pulled out these bite-size balls of goodness. I was hooked. It was like eating a PB&J cookie dough. Now, I have to state that I am one a very few that do not like peanut butter and chocolate together – I know, I know – I am crazy for thinking this apparently. I like my peanut butter with jelly or celery. So these were perfect for me (although they do have white chocolate chips – but my school of thought is that white chocolate isn’t really chocolate at all, so I am good!)

I had to have this recipe! I G-chatted her immediately to ask for it. I love that we both know to wait for the, “but I did this to it” statement before actually looking at the recipe. We are baking soul mates. She is my go to for “what can I substitute” and “do you think this would taste good” or my favorite – “Oh my god! This is amazing and you have to try it.” True to Mariza fashion she told me her edits, and I loved that this was a one bowl and her version only had 7 ingredients ( I omitted the vanilla) – all of which I had in my kitchen at home – AND DID I MENTION THESE ARE NO BAKE!

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These are the dried cranberry version!

These little bites are perfect for a quick snack or on-the-go treat and will please even the fussiest eater. This is also a great recipe for the kiddos to help with! It’s easy and gooey, and fun to mix up. Sometimes life can be messy, but this is the good kind of messy! Let them mix away and lick their fingers afterward. Life’s too short not to lick the spoon – or your fingers – every once in a while!

I call this altered recipe PB&J Bites (you can find the original here: http://allrecipes.com/recipe/239969/no-bake-energy-bites/?internalSource=search%20result&referringContentType=search%20results.) I choose to spilt my batch into two bowls before adding in the dried fruit – this way I could make some with dried cranberries and some with freeze dried strawberries. ENJOY!

Ingredients:
2 cup rolled oats
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1 cup smooth peanut butter
2/3 cup honey (good quality)
3/4 cups dried fruit

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These are the dried cranberry version!

Directions:
Place all ingredients into a large bowl and mix well with a wooden spoon (or large spatula). Once combined scoop out bite-sized portions and roll into ball. Place on parchment or foil lined baking sheet and stick in the freezer to set (about 1 hour). Once set you can try not to eat them all by placing them into a Ziploc bag. If you are not eating these right away keep them in a sealed container or bag in the freezer and take out when needed. Even frozen these can still be bitten into so they make a great last minute go-to snack or party treat!