S’mores Cookie Pizza

Who doesn’t love S’mores? I have several family members that love them. Not always a convenient thing to make if you don’t have a fire pit or you are not camping. I have had this recipe in the works for a long time. I made a graham cracker cookie for the base and baked it. Then I broke up big bars of Hershey’s Chocolate Bars for the top and added marshmallows. Stuck it under the broiler and wow! Delicious. My family loved it. I must say the cookie was absolutely delicious too.

Ingredients:

1 cup of brown sugar

1 stick of butter, room temperature

2 eggs

1 1/2 teaspoon vanilla

1 cup of flour

1 cup of graham cracker crumbs, I used the box kind for pie crust but if you make your own in the food processor, make the crumbs fine

1/2 teaspoon baking soda

1/2 teaspoon salt

Z-3 large Hershey Candy Bars

1 bag of miniature marshmallows

Preheat oven to 350 degrees. I sprayed a stoneware pizza tray really good with nonstick cooking spray with flour. You can also use a cookie sheet but I would line it with parchment paper.

Mix sugar and butter together. Add eggs and vanilla and combine. Whisk together flour baking soda and salt in a separate bowl and gradually add to the sugar mixture in mixing bowl. Add graham cracker crumbs to the cookie cookie batter and combine. Form a large round cookie on baking stone or cookie sheet. Allow room for cookie to spread, because it will. Bake for 18 minutes or until done. Break up chocolate bars and place on cookie. Stick under the broiler until melty. Spread melted chocolate with a knife. Top with marshmallows and place under the broiler until toasted. Cut with a pizza slicer and serve. Enjoy!

Buffalo Chicken Dip

It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉

I used my stand mixer to shred the chicken. You can also use your hands.

Ingredients:

2-3 cups of shredded Chicken

1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do

1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing

5 scallions, white and green parts, divided and cut

1/2 cup celery

1 8 ounce container of bleu cheese crumbles, divided

1 8 ounce block of cream cheese, room temperature

Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!

Happy Birthday Cookie

Years ago I used to buy those giant chocolate chip cookies that were sold at the mall. It’s been so long since I went to the mall, I don’t know if they are still in business. Recently my middle son Jonathan celebrated his birthday and he decided on a big cookie instead of cake. It was fun making this big cookie for him.for him.

Ingredients:

1 stick butter, room temperature

3/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups semi sweet semi sweet chocolate chips

Frosting and sprinkles for decorating

Preheat oven to 350 degrees. Mix butter and sugar together until fluffy. Add egg and vanilla. In a separate bowl, whisk together flour, salt and baking soda. Gradually add dry ingredients to wet ingredients and combine. Stir in chocolate chips. I used an 11.5 inch Wilton cookie pan that had been sprayed well with nonstick cooking spray with flour. You could free form it on a baking sheet. Bake for 15 to 20 minutes. Cool completely before decorating. Cut into slices with a pizza cutter. Enjoy!

A large pizza box is the perfect transportation vessel! Thank you Hungry Howies for giving me a clean pizza box and liner.

Red Velvet Cupcakes

My oldest grandson Dylan loves my red velvet cupcakes and cakes. He says my recipe is the best. I use good chocolate in my recipe and I don’t overdo the food coloring. I find that food coloring has an aftertaste and too much can ruin the flavor of whatever you use it in. Those are my tips for a good red velvet cake, good chocolate, not too much food coloring and coffee. Coffee is a must, it brings out the chocolate flavor in these red velvet cupcakes.

My birthday boy with his favorite, my red velvet cupcakes.
Batter with just the liquid ingredients

Ingredients:

1 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon of unsweetened cocoa powder, I use Ghirardelli’s

1 cup of granulated sugar

1 stick of butter, melted

1 egg

1/2 cup of real buttermilk

1 1/2 teaspoon of pure vanilla extract*

1/2 – 1 ounce red food coloring

1/2 teaspoon of white distilled vinegar

1/4 cup of hot coffee

Batter after dry ingredients were added. You can see how the chocolate change the vivid red color to a brown-red color

Preheat oven to 325 degrees. Line cupcake pan with liners.

In a medium sized bowl, whisk flour, baking powder, baking soda, salt and cocoa. Set aside.

In your mixing bowl, mix together sugar and melted butter until incorporated. Add egg, buttermilk, vanilla and red food coloring, mix well. Stir in coffee and vinegar.

Slowly add dry ingredients to the liquid batter. Blend until combined. This batter is thin but it makes the best moist cupcakes in the world. Only fill liners to the half way mark. This recipe makes a bakers dozen (13). My recipe can be easily doubled to make 24 – 26 cupcakes. Bake for 15-17 minutes until a cake tester comes out clean. Do not over bake. These are super moist and delicious. Enjoy!

Red Velvet are the perfect cupcakes for Christmas.

Cream Cheese Frosting:

1 stick of room temperature butter

1 8 ounce block of cream cheese

1 1/2 teaspoons pure vanilla extract*

1 pinch of salt

4 cups of powdered sugar

Blend butter and cream cheese together. Add vanilla extract. Slowly incorporate the powdered sugar. I used a 1M tip to decorate my cupcakes.

*I use Mexican vanilla, use good vanilla in everything you bake. It’s makes a big difference on the superior flavor. During the holiday season, sometimes you can find Mexican vanilla at Walmart and it can be ordered from Amazon.

Chicken and Biscuits

I love a comfort casserole on a cool winters night. This casserole resembles a chicken pot pie on the bottom with delicious cheesy buttermilk biscuits on top. Oh yeah. Your family will love this.

Ingredients:

1 stick of butter

1 sweet onion, chopped

6 carrots sliced in 1/4” slices, my carrots were small so if you have big carrots, use 3

3 stalks of celery chopped

Salt snd pepper to taste

1/2 cup flour (all purpose or gluten free)

1 32 ounce box of chicken broth (I used low sodium)

1/4 cup heavy cream

1 cup frozen peas

4 cups cooked chicken from a rotisserie chicken, shredded or cut into bite size pieces

3 scallions sliced, white and green parts

Preheat oven to 375degrees. Butter or spray a deep 9 x 9 pan.

Melt butter in a large pan with high sides over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook about 8 minutes until vegetables are cooked. Add flour and and make a roux. Cook two minutes. Add chicken broth and heavy cream. Bring to a boil and simmer on stove over low heat. Stir in peas, chicken and green onions. Pour mixture into your prepared casserole dish.

Biscuit Topping:

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

6 Tablespoons very cold (or frozen) butter, I like to grate the butter on a box grater

1 1/2 cups buttermilk

2 Tablespoons melted butter

Parmesan cheese to top buttered biscuits

Whisk dry ingredients in a bowl. Add grated butter and mix with hands until the flour mixture looks like small crumbs. Stir in buttermilk and combine.

Drop biscuits on top of chicken mixture, covering the top of the casserole dish. Brush biscuits with melted butter and sprinkle with Parmesan cheese. Bake 30 minutes or until biscuits are golden and chicken filling is bubbling. Enjoy!

Apple Cider Mimosas

The perfect way to start your Thanksgiving or holiday morning. It’s a twist on the the typical mimosa, instead of orange juice, I used apple cider. It’s delicious! This could easily be made a mocktail by using sparkling cider.

Ingredients:

1 part champagne

1 part apple cider

So easy, just put equal parts of champagne and apple cider in your glass. Cheers!

Pumpkin Cream Cheese Bread

It’s sliced, help yourself!

I made this pumpkin bread because I found this beautiful pumpkin loaf pan and thought it would taste better in a pumpkin pan. Well, my pan did not disappoint. I think this is the tastiest pumpkin bread I have tasted. Not a heavy pumpkin spice flavor and I think the pumpkin taste is lightened up by the addition of cream cheese. This recipe is made by hand, please whisk and stir, no mixer required. Be gentle on the gluten!

Dry Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon salt

Wet ingredients:

1 cup of pumpkin purée

1/3 cup vegetable oil

2 room temperature eggs

1 teaspoon vanilla

1/2 cup plus 2 Tablespoons brown sugar

Cream Cheese filling:

6 ounces cream cheese, room temperature (save the leftover 2 ounces for a bagel)

1/3 cup granulated sugar

1 egg, room temperature

Sprinkle on cinnamon sugar mixture after it comes out of the pan if your design is on the bottom. If not, sprinkle it on top of your batter as it bakes. This is optional but it adds a great flavor element to the bread.

Preheat oven to 350 degrees.

Whisk dry ingredients in a separate bowl and set aside.

Whisk wet ingredients together and set aside.

Whisk cream cheese, sugar and egg together. Set aside.

Add dry ingredients to wet and stir to combine. Do not over mix. Pour cream cheese mixture into your pumpkin batter. swirl but again, do not over mix. Yes your batter will be beautiful but it won’t look like that after you bake it. I added the cream cheese for moisture and lighten up the pumpkin. This pumpkin bread is amazingly moist and flavorful. Bake for 30-35 minutes or until tester comes out clean. Enjoy!

Orange Cranberry Sauce

I love cranberry sauce and every year Publix sells their Orange Cranberry Relish. I have duplicated as closely as I could. I think I came very close. I enjoy cranberry sauce with turkey, chicken and on my sandwiches.

Ingredients:

2 12 ounce bags of fresh cranberries

2 cups of orange juice

1 1/2 cups of sugar

1 cinnamon stick

The zest of 2 oranges

1/8 teaspoon of salt

Rinse, drain and pick through cranberries. Look for stems, bruised or over ripe cranberries and pull those aside. Add the ingredients to a pot and stir well. In my photo you will see 2 cinnamon sticks in my pot, one is just fine.

Cook cranberries over medium heat and stir frequently. You want to simmer/boil the cranberries for at least 10 minutes until most of the berries pop, not all of them will. Remove from heat and cool in pan for 30 minutes. Place in an airtight container and refrigerate. The cranberry sauce will keep for many days in the fridge. Enjoy!

Worlds Best Hot Chocolate

I love a good mug of hot chocolate. Once you try this recipe, you won’t be using packets where you add hot water. This hot chocolate is made with milk and half and half and a good chocolate candy bar.

Ingredients:

1/2 cup whole milk

1 1/2 cups half and half

2 ounces chocolate candy bar, I used Lindt Milk Chocolate (you chose your favorite)

1 Tablespoon sugar, optional

Whip cream, optional

Chocolate curls optional

In a saucepan, heat milk, heavy cream and sugar if you are using it over medium heat. Add chocolate, I broke my candy bar into pieces. Stir frequently. Once chocolate is melted and it’s heated enough to your desire (do not boil), pour into mug. Top with whip cream and chocolate curls if you wish. You will not believe the difference between homemade hot chocolate and dry package mix hot chocolate, there is no comparison. Enjoy!

Cheers!

Hawaiian Zucchini Bread

I love baking quick breads. This recipe comes together quickly with ingredients you probably have in your pantry.

Adding wet to dry
Freshly grated zucchini
Don’t skimp on the zucchini
Pineapple makes this bread
Ready for the oven

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 sugar

2 eggs

1 teaspoon vanilla extract

1 medium size zucchini, you will want 1 cup grated

1 8 ounce can crushed pineapple, drained well

1/2 cup golden raisins

1/2 cup chopped pecans, optional

Hot from the oven
Watch out! It vanishes before your eyes.

Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.

Whisk together dry ingredients. Beat eggs and vanilla and add them to flour mixture. Add grated zucchini (I used a box grater but good processor will do). Incorporate pineapple, raisins and pecans. Pour into loaf pan and bake for 40-45 minutes or until tester comes out clean. Cool in pan about 15 minutes and place on a plate/tray. Slice and serve.

It’s absolutely delicious warm from the oven, just as tasty cool. Enjoy! This recipe can easily be doubled. Make this recipe and put one loaf in the freezer for later.