Chocolate and Cinnamon with a Peppermint Twist

…Sugar and Spice…and everything nice….that what fall cookies are made of….

For this recipe, you will need:

• ! cup butter
• 2/3 cup light brown sugar
• 2/3 cup granulated sugar
• 1 egg
• 1 1/2 tsp. vanilla
• 2 cups flour
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp cinnamon
• peppermint candies and chilled mini-snickers bites (or any other chocolate bits you desire)

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You will also need 2 large bowls for mixing. Mix butter…

With light brown sugar, granulated sugar, cinnamon, egg and vanilla….

In a separate bowl  add flour, baking and salt. Mix well.

Add the wet to the dry and mix….

Line a third bowl with wax paper and scoop it all in the center. Cover and chill for one hour.

Drop onto lightly greased cookie sheet (I prefer coconut oil)

Add your bits. I served the peppermints on the side this time.  Also, if you prefer to have non-fully melted chocolate…you can add those half-way through as well….

Bake at 350 for 10-14 minutes / Rule of thumb…less time for softer cookies, more time for crunchy.

Then chillax….take in the fall scents and reflect….because quick as wink…we’ll be full speed ahead into another year of quietly anticipating the arrival of fall seasons to come.

And just because…here’s a pin for my Pinterest pals….

Chocolate and Cinnamon with a Peppermint Twist: Welcome to Fall…..

Thanks for stopping by…..

Wontons and Ambrosia

Nothing says fall, quite like Ambrosia Chocolate. It’s the perfect shade of brown and the aroma fills us with memories of holiday’s past.

On today’s menu: Wontons and Ambrosia. It’s extremely simple and as always, a shout out to where I found my ingredients…Fligners… Thank you, the produce, the meats and the lovely chocolate look fantastic.

To start:

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homefreekids.com Wonton Wraps

Wontons must be lightly coated in the incredible edible egg….

Then gently coat the wraps in Cinnamon and Sugar….

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After coating the wraps, fold them into any form you please. I tend to just fold them over….and place them on an oiled cookie sheet. 

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Bake at 350 for 8 minutes. They should be slightly ‘chewy’...or if your preference is crispy, just add a few minutes and keep an eye on them.

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Shred about 1/2 cup Ambrosia

Lightly coat finished Wontons, while still warm….

Wontons and Ambrosia Chocolate homefreekids.com

And Serve!

Wontons and Ambrosia Chocolate homefreekids.com

As always…feel free to tweek! The taste is in the tongue of the beholder….

Teeny Tiny Ambrosia Coconut Brownies

One of my favorites, so I’m reblogging it.

HOMEFREEKIDS (midlife daydreams)

Perfect for tea parties or just for when you feel like being ‘teeny tiny’. Tonight was my ‘teeny tiny’ me time.  That and I’m still trying to come up with quick little treats for next weeks party.

To start, find your favorite brownie recipe. 

I went with an oldie but goodie.

1/2 c. melted butter

1 c. sugar

1 tsp. vanilla

2 eggs

1/3 c. unsweetened cocoa

1/2 c. flour

1/4 tsp. salt

1/4 tsp. baking powder

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Directions

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Greese and flour a cookie sheet…yes, it must be a cookie sheet. A small brownie pan will cause the brownies to be too thick for the purposes of this recipe. We want ‘teeny tiny’. Add sugar, eggs and vanilla to the melted butter. In a separate bowl, mix the dry ingredients: cocoa, flour, salt and baking powder. Spread onto cookie sheet…but not to the edges! It’ll find it’s way there on it’s…

View original post 176 more words

Teeny Tiny Shortcut Strawberry Cheesecakes

HOMEFREEKIDS (midlife daydreams)

I’m hosting a gathering next weekend and will have zero prep time, as I have to work the day prior. I’ve decided to go with the best shortcut recipes my  strawberry loving brain, can muster. I’ll attempt to post a  ‘shortcut’ per day, until the party on Saturday.

This is the Teeny Tiny Shortcut Strawberry Cheesecake Recipe.

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Ingredients:

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Fillo ( phyllo)  Shells

Cheesecake Filling in a Tub

Strawberries

Block Chocolate for melting.

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Next Saturday, I will probably do a chocolate-peanut butter drizzle. But I was rushing today. The recipe is fairly obvious. I’m not even sure I’d call it a recipe. However if I had made the fillo ( phyllo)  from scratch along with the cheesecake filling, I suppose that would be a recipe. (Won Tons baked in cupcake tins make great mini cheesecake shells).

Just fill each tiny phyllo (fillo) cup with…

View original post 66 more words

Valentine’s ‘Buckeyes’

This has been quite the experiment with chocolates.

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The Buckeye Center (I refer to them as Buckeyes, do to the fact,  that it’s the basic buckeye center that is used here).

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1 c. peanut butter

1 1/2 c. confectioner’s sugar (ok…I may have added a  full cup…I’m crazy like that)

1/2 c. butter

white chocolate wafers

red chocolate wafers

(side note: the wafers are, in hindsight, MUCH sweeter then the 12 ounces of semi-sweet chips that the buckeye recipe typically calls for).

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First I made the peanut butter balls and placed them on a buttered cookie sheet.

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MIX: peanut butter, butter and sugar. Roll into balls…you can use the sugar to dust your hands as well. It can get a bit sticky.

I placed them to set for a good 20 minutes. In the meantime, I melted the chocolates. Using a double boiler, I started with the red. Once the peanut butter balls were soft, but well molded, I rolled them around in the red chocolate for only a COUPLE SECONDS! Any longer, the peanut butter balls will melt. Each one was then placed back on the buttered cookie sheet. Then I placed them all in the freezer. After rinsing out the double boiler, I melted the white chocolate. Then I pulled out the hard set balls .  (It only takes a couple minutes in the freezer to set the chocolate). With a spoon, I drizzled my way into Valentines Abstract Art….

Again, the tray went back into the freezer for about five minutes….

And voila! Sweets for the Sweet!

Happy Snacking…And For The Love Of All That’s Holy….Make Darn Sure You Have Milk In The House  PRIOR To Making This Recipe! (And maybe a toothbrush…)

Strawberry Cheesecake Coconut Cupcakes

Strawberry Cheesecake Coconut Cupcakes

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Ingredients:

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Ingredients

• 1 2/3 c. flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 Tbsp granulated sugar
• 1 large egg
• 2 large egg whites
• 1/3 c. fresh strawberry (mashed and pureed)
• 1/4 c. buttermilk
• 1/2 tsp vanilla
• 3/4 cup diced strawberries
• diced strawberries for the top topping
• 1/2 c. coconut Flakes
• chocolate chips
• extra coconut for topping

 

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Directions:

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Preheat Oven to 350~ (They will bake for 20 minutes)

Sift together dry ingredients. Set aside.

Mix butter and sugar in a separate bowl until fluffy.

Add egg, then egg whites, one at a time.

In a third bowl: whisk strawberry puree, buttermilk and vanilla.

Slowly add the first bowl (flour mix) to the other two bowls. Then combine the two, slowly stirring.

Fold in the 3/4 c. diced strawberries and 1/2 cup coconut. Fill paper lined muffin  tins 3/4, bake 20 minutes.

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Cheesecake Frosting Ingredients:

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4 ounces butter

2 ounces cream cheese, softened

2 ounces cheesecake filling (buy in the ready made tub)

2 cups powdered sugar

1 teaspoon vanilla extract

Mix on low speed until creamy. Pipe into center of COOL cupcakes.

 

 

Frost with butter cream frosting:

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Ingredients

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3 c. confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract

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Top with diced strawberries, chocolate chips and coconut.

Of course, as always, feel free to tweak. I was rushing a bit today. In hindsight, I could have played with the design a touch more. But they were a hit anyway.  Happy Snacking!

 

 

Teeny Tiny Shortcut Strawberry Cheesecakes

I’m hosting a gathering next weekend and will have zero prep time, as I have to work the day prior. I’ve decided to go with the best shortcut recipes my  strawberry loving brain, can muster. I’ll attempt to post a  ‘shortcut’ per day, until the party on Saturday.

This is the Teeny Tiny Shortcut Strawberry Cheesecake Recipe.

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Ingredients:

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Fillo ( phyllo)  Shells

Cheesecake Filling in a Tub

Strawberries

Block Chocolate for melting.

---

Next Saturday, I will probably do a chocolate-peanut butter drizzle. But I was rushing today. The recipe is fairly obvious. I’m not even sure I’d call it a recipe. However if I had made the fillo ( phyllo)  from scratch along with the cheesecake filling, I suppose that would be a recipe. (Won Tons baked in cupcake tins make great mini cheesecake shells).

Just fill each tiny phyllo (fillo) cup with a bit a cheesecake filling and add your toppings.

Fun Add-Ons: Peanut Butter, Chocolate Chips, Coconut, Cherries, Whipped Cream

Serve with wine or tea…..

As always, feel free to modify. This little shortcut is so well known, I’d hazard a guess to say you will probably find numerous ways to touch it  up on  Pinterest.

Happy Snacking!

NOTE: If you’re looking for a recipe for phyllo...http://greekfood.about.com/od/greekbreadspitas/r/phyllo.htm

Apple Mango Coconut Crisp

Mmmmm….

On Today’s Menu: 

Apple Mango Coconut Crisp

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Ingredients:

1 large mango

4-6 apples (any variety)

1 c. brown sugar

1/2 c. butter

1/2 coconut (optional)

2-3 c. oatmeal (depending on consistency you prefer)

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Set oven to 375~.

Prepare your fruits. I prefer the peel on the apple. It adds to the color palette and warmth. But peeling the mango is a must.

Cut the fruit into medium size chunks. Too small and the apples turn to mush. Throw them in a large skillet with the butter and brown sugar.

Heat till soft, but still crispy in the center.

Remove from heat and stir in the oatmeal and about 1/2 of the coconut. (coconut optional)

Butter the bottom of  a large baking sheet (a cake pan will do).  Spread the mix evenly in the pan and bake for 12-15 minutes. Remove from the oven and sprinkle the remaining coconut on top.  Serve warm with vanilla ice-cream.

As always, feel free to tweak it. It’s all in the belly of the beholder. Happy Eating!

homefreekids.com

D.Scagliozzo

Simple Cinnamon Crepes and Fruit

Simple Crepes and Fruit

This is a big time favorite in my home. The minute I say I’m making crepes, it’s all hands on deck.

Ingredients:

2 eggs

1 c. flour

1/2 c. milk

2 TBS melted butter

1/2 c. water

1/4 tsp salt

Dash of Cinnamon *optional

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After blending the flour and eggs, add the milk, butter, water, salt and a dash of cinnamon. Whisk well. Heat some oil in a skillet and once it starts to sizzle, pour in 1/4 to 1/2 cup of the batter. Lift the skillet and slowly tilt it, in all directions. This allows the crepe to spread out evenly and thinly. Place the skillet back on the burner and lightly brown the crepe on both sides. Repeat until the batter is gone.

For a sauce, choose you favorite fruits. I personally rather enjoy raspberries, blueberries and strawberries. Add a little water and sugar to a saucepan. Mash the fruit and add it to the sugar water. Bring to a boil stirring constantly. You only need about a 1/2 cup of water. Sugar is at your discretion. Let cool and pour over crepes.

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*Tips for Toppings, if your are out of fresh fruit.

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Skip the cinnamon:

~add about a 1/2 cup of jelly to 1/2 cup of water.

Bring to a boil, let cool and pour over finished crepes.

~Melted Peanut Butter and Mashed Bananas, heated in a saucepan….amazing!

~Powdered Sugar

~melted white or dark chocolate, drizzled

~orange and pinapple chunks

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Don’t forget a fruity beverage as a finishing touch.

As always, be creative. Crepes are extremely flexable. They can go from breakfast, to lunch, to dinner or dessert, in no time flat. Happy Eating!

White Chocolate Peanut Butter Smoothies!

WOW! This one is rather sweet. Honestly, if you’re aren’t big on sweets…don’t bother. However, if you have to have them, can’t live without them and will be carrying a bar of chocolate to the grave, then by all means…give it a try! With tonight being New Years Eve, you might as well go all out, if your resolution is cutting back on sweets. Hurry Hurry…You have until MIDNIGHT!

First: White Chocolate, Peanut Butter and Sugar. As usual, I just threw it in a few cups, so don’t take the measuring cups at face value.

For instance, if you are keen on peanut butter, add more.

Side Note: I purchased the white chocolate and fresh strawberries at Fligners*.

Along with a cup of milk, I slowly simmered the ingredients, until the chocolate was completely blended.

For some extra fluff, I chopped some strawberries and added a cup of whipped cream (COLD)….these things are added AFTER the pot is removed from the stove.

With all ingredients prepared, I add them to my Nutri Bullet. A blender will do just fine.

A quick whirl and VIOLA! A fabulously; peanut buttery, chocolate filled, fruity delight!

Enjoy!