Cute baby shower favor idea

I threw a shower for a woman a couple of months ago and she asked if she could bring a favor for everyone. She brought the cutest favor! She put candy in the bottom of a small plastic pot. Then she cut out some fabric into a diaper shape with pins on the side and inside the diaper she put this poem, flower seeds and these flower candies she made. It was so cute.

Potato idea

My husband grew these beautiful multi-colored potatoes in our garden this year. We had small blue, red and white potatoes. I made mini twice baked potatoes with them keeping each colored flesh separate and added different mix ins to each one. They were yummy & fun to make.

Orange and Raspberry Cake

This cake is...AMAZING!! Light, refreshing, creamy, unique...AMAZING! My husband tried it and said this is good, then a few minutes later I looked over and his piece was completely gone and I said oh you did like it and he said that was SO good (he's not really even a sweet person!). Then my friend Cristina said she's not really an orange cake person, but she loved it! It's a nice refreshing orange flavor, not artificial at all since you use fresh orange instead of an orange box cake. I almost didn't use the fresh raspberries, but I'm so glad I did. It really added to the cake.

Orange and Raspberry Cake
Giada DeLaurentis

Cake:

* Butter, for greasing the pans
* Flour, for dusting
* 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
* 1 large orange, zested, about 1/4 cup
* 1 1/3 cups no pulp orange juice
* 3 egg whites
* 2 tablespoons vegetable oil

Frosting:

* 1/2 stick (4 tablespoons) unsalted butter, at room temperature
* 1/3 cup creme fraiche
* 1 pound powdered sugar
* 1/4 cup raspberry jam
* Water, as needed
* 1/4 cup raspberry jam
* 1 (6-ounce) container fresh raspberries

Directions

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.

Chocolate Peanut Butter Molten Cakes

I've been wanting to try this recipe for a long time. I made them this week for my friends birthday. They are seriously SOO SOO good! Peanut butter and chocolate, you just can't go wrong!!


Chocolate Peanut Butter Molten Cakes
adapted from Food & Wine Magazine
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners’ sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe

I love fresh spring rolls and they are surprisingly easy to make. This recipe is really good. You can use whatever fillings you like. In mine I used grilled shrimp, carrots, lettuce, cilantro and basil.

Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe
http://rasamalaysia.com/vietnamese-spring-rolls-goi-cuon-with/
For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

Method:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.

Another thing to do with the bread!! - Rolls

I decided to try making rolls with this bread recipe that I LOVE! I just took it through the second rise and then plopped hunks of the dough in roll shapes onto a cookie sheet with some olive oil on it. I sprinkled fresh parmesan cheese on top and baked them at 350 for about 15 mins or until golden. YUM!
No-Knead Bread
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups bread flour, more for dusting
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 c cool water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be sticky. Add a little more water if you need to make it sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, out of sunlight, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles and it's a little bit darker of a color. Use lightly floured hands to pull the dough off the edges of the bowl and tuck the edges in to make it a round ball. Make sure there is a light coating of flour all over the ball of dough, not too much, just enough so you can pick it up without the dough sticking to your hands.

3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Fold towel over to cover dough and put it in a draft free place to rise. Let it rise for 1-2 hours. When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.

4. A half-hour before dough is ready, heat oven to 475°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I ended up only baking mine 10 minutes extra), until loaf is beautifully browned. Cool on a rack.

Crockpot Roast

I wanted to try a new recipe other than the lipton onion soup crockpot roast recipe that I always use. This roast had such great flavor!

I put a chuck roast in the crockpot. Then in a bowl mixed 1 t black pepper, 4 cloves garlic (minced), 6 T balsamic vinegar, 1/2 c soy sauce, 4 T worchestershire sauce, 1 t dry mustard. I poured it on the roast & cooked it for 8 hours on low.

Tracy's sinful oatmeal cookies

These cookies my friend Tracy introduced me to are seriously amazing!! I used the dough in place of apple crisp topping last week and it was so good.

Sinful Oatmeal Cookies

1 c butter softened
1 c brown sugar
1/3 c sugar
2 eggs
1 1/2 t vanilla
1 t baking soda
1 1/2 c flour
2 1/2 c quick - cooking oats
1 10 oz package cinnamon chips
1 c raisins or craisins (we used craisins)
1/2 c walnuts, toasted & chopped
1/2 c sliced almonds, toasted & chopped
1/2 c pecans, toasted & chopped

Preheat oven to 350
Cream butter and sugars. Add eggs and vanilla & mix well. Combine soda with flour and mix into butter mixture. Stir in oatmeal, chips, craisins & toasted nuts. Drop by heaping tablespoons onto baking sheets. Bake for 10 - 12 mins.

Coeur a la Creme with Raspberry Sauce

I saw Ina Garten make this on the Food Network & thought it looked delicious...& it was!! It tastes like a light cheesecake minus the crust with a hint of lemon. SOO good.

Coeur a la Creme with Raspberry Sauce

Ina Garten

Ingredients

* 12 ounces cream cheese, at room temperature
* 1 1/4 cup confectioners' sugar
* 2 1/2 cups cold heavy cream
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon grated lemon zest
* Seeds scraped from 1 vanilla bean
* Raspberry Sauce, recipe follows
* 2 half-pints fresh raspberries

Directions

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry Sauce:

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam


Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

Cooking Light Crab Cakes

I made these a couple of weeks ago for lunch with a friend. They were very good. I made them into crab cakes and then took about a 1/2 c of the crab cake mixture (uncooked) and put it with 4 oz of cream cheese and a couple of strips of bacon cooked and crumbled and stuffed it into mushroom caps and baked them. YUM!

Crab Cakes with Spicy Remoulade
* Crab cakes:
* 2 tablespoons finely chopped fresh chives
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground red pepper
* 1 large egg
* 1/3 cup panko (Japanese breadcrumbs)
* 1 pound lump crabmeat, drained and shell pieces removed
* 1 tablespoon olive oil, divided
*

Rémoulade:
* 1/4 cup canola-based mayonnaise
* 1 tablespoon chopped shallots
* 1 1/2 tablespoons capers, drained and chopped
* 2 teaspoons Creole mustard
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon kosher salt

Preparation

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

Chocolate Chip Cookies - tip

We love chocolate chip cookies around here, so we have a lot of experience making them! ;)

I find they turn out best when all ingredients are at room temperature and I put the butter in the mixer, turn the mixer on and never turn it off until I'm ready to put in the chocolate chips. It makes a light fluffy batter.

Cute idea

At our ward auction we bid on Family Home Evening treats for a month. Last Monday Celisse brought us these adorable cupcakes inside ice cream cones. She brought them in cups with the side sliced open so they were easy to get out. They were yummy!

Brie with Apricot topping - crock pot

I made this for a baby shower a few weeks ago. I got the recipe from the 365 days of crock pot cooking website. It was really really good. It was all gone. I used my little dipper crock pot and it was super easy.

Brie with Apricot topping
--1 large round or wedge of brie (the round I used was 13.2 oz)
--1/2 cup chopped dried apricots
--2 T brown sugar
--2 T water
--1 tsp balsamic vinegar
--1/4 tsp dried rosemary
--1/2 cup chopped walnuts

The Directions.

I used a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you're all good.

If your brie has a really hard rind, cut the top part off. This was the first time I had used this brand of brie---I've always reached for the stuff from Trader Joe's---and I was alarmed at how thick the rind was.

Put the brie into the crockpot.

In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie.
Sprinkle on the chopped walnuts.

Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case.

Serve with your favorite crackers or apple slices.

Kicked up Spinach Dip

I love using the basic Knorr Vegetable Soup mix spinach dip recipe (minus the water chestnuts, I don't like them, weird, I know) and adding diced green onion and a bunch of dried dill (to taste). It just adds a yummy freshness.

Sister's Cafe Baguette

I needed some bread quickly for dinner last week so I tried this baguette from Sister's Cafe. It was really good, fast & easy. Mine didn't turn out as crispy on the outside as I like my baguette to be, but it was mostly likely cook error & not recipe error!


Baguette
submitted by Brittany ~ www.sisterscafe.blogspot.com

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter. **I tried it with olive oil too... it was less crispy and salty. We liked the butter a lot more!

Camille's Chicken Teriyaki

My mom just sent me my cousin Camille's cookbook. I'm so excited to try all of her recipes! She's a great cook. Here's the first one I tried. I love teriyaki and this is a delicious recipe.


Camille's Chicken Teriyaki

8-10 chicken thighs, tenders or flat steak

1/3 – ½ cup soy sauce, sugar and water

(depends on how much chicken or meat you cook)

1 tsp. chopped fresh ginger root

1-2 garlic cloves – chopped or minced

½ - 1 tsp. sesame seed oil (dark oil) optional

1-2 tsp. lemon juice or orange juice

Mix all ingredients in plastic bag add the chicken or meat then marinade over night.

Broil desired meat in pan with marinade juice until brown or grill. Cover it and bake at 350 degrees for 1 hour or until tender (if you cook longer it will be really tender)

Baked Kale Chips

I was looking for a new recipe for kale and came upon this recipe at allrecipes.com. My first reaction was, that looks weird. I decided to try it anyway. I followed the instructions and kept looking in the oven to see what was going on. The kale looked like it was wilted and not crisp at all, so when I finally pulled it out of the oven and tried it I was amazed to find that it was super crispy!! It had a spinachy taste, but was super crisp like chips. It was a fun healthy snack. I baked mine on a silpat baking mat just to make sure it didn't stick.

Baked Kale Chips
allrecipes.com

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Assorted Chocolate Truffles

I made a bunch of these truffles for a Young Women's thing for church recently. I made peanut butter truffles, oreo truffles, chocolate covered cheesecake balls (buy your favorite cheesecake, roll into balls, refrigerate and cover in chocolate), & apple truffles (use a melon baller to make balls from an apple, cover with chocolate and whatever other toppings you want ((nuts, coconut, caramel dots, peanut butter wafers melted, etc))


Peanut Butter Truffles


1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar

Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper. On these I drizzled melted peanut butter wafers.

Oreo Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies 1 (8 ounce) package cream cheese, softened Chocolate Almond Bark coating

	Crush the oreos in a food processor until they're fine crumbles. Add cream cheese; mix until well blended. Roll cookie mixture into 1-inch balls. Refrigerate for about an hour.
	Dip balls in chocolate; place on wax paper-covered baking sheet. I drizzled these with a little white almond bark coating.

Popcorn Heaven!!

I got this recipe from a woman in my ward at church. It looks like she got it from Our Best Bites which is an awesome food blog. It's seriously one of those recipes that you will want to make over and over and over again. One of those recipes that you will seriously crave! It's so so good. I could have eaten the whole batch myself! I didn't use white chocolate. I used a dark chocolate wafer coating.

Cinnamon Caramel Corn with Pecans & White Chocolate

Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy! (I actually like the Ghirardelli Candy Making and Dipping Bar instead of the almond bark.) I have also used a combination of melted white chocolate and melted chocolate chips or the Ghirardelli. I have melted them separately and drizzled them alternately on the warm popcorn.

Cute lunch box

We used these for a Young Women's luncheon a few weeks ago. They're called gable boxes. We had them sitting on the tables open with a sandwich, chips, cookie and an orange inside. The girls and their mom ate their lunch and then they could take some of it to go if they wanted. They were a big hit. We got them at www.papermart.com.