Tag Archives: food

“What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) – 2011 Update

12 Dec

#1 question that is coming up right now:

“What should I make for my cookie exchange?”

(Funny story… I have never been to a cookie exchange. I do love the concept… trading recipes and eating cookies does sound particularly awesome.  Perhaps I shall host one next year!)

In honor of the holidays… here is a selection of options that I have blogged about in the past that are great for a cookie exchange (with some 2011 updates):


Pumpkin Whoopie Pies

Chocolate Peanut Butter Bars/Cups (cups recipe at bottom of post)

Black and White Cookies

“O” Cookies

Peanut Butter Chocolate Chip Cookies

Cake Balls (they’re almost a cookie)

Homemade Crunchie Bars AKA Chocolate Covered Honeycomb (also not quite a cookie, but I think candy can count for an Exchange)

Chocolate Coffered Toffee with Salt (Candies for Cookies)

 

2011 Update:

White Chocolate Macadamia Nut Cookies

 

Chestnut Cookies

 

Homemade Salted Caramels (this photo was done in a mold and topped with chocolate)

 

Faux Fudge:

 

Meringue Mini Pies

 

Not into cookies/candies but still need a good dessert?


Peach and Pear Crumble

Key Lime Pie

Pie Variation #1 (Apple, with detailed instructions on making pie crust)

Pie Variation #2 (Cranberry Apple Pie- Prepared Crust)

Berry Belt Cake

 

2011 additions:

Grandma’s Plum Torte

Pumpkin Cheesecake: (and how to water-bathe it)

Drunk ‘N Nutty Pie

Strawberry Shortcake

Confetti Cupcakes with Bailey’s Frosting

 

If anyone does use any of these recipes for an Exchange, just give them this blog URL and ask them to tell all their friends!  K? 🙂

I will continue to add to this post as I post more dessert recipes.  So bookmark it or find it in the “Best of the Best” tab on the title bar.

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Fudged Fudge

23 Mar

I have heard horror stories about fudge.  And I have also heard that you can make it in the microwave and no one will notice.  When looking for recipes one day, I decided to try the latter one and see how it turned out. 

I only had deep pans, and I was concerned about getting the fudge out.  So I greased up the sides and put parchment paper on the bottom (cut to size).  Turned out perfectly and came right out.

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And it was easy to make multiple varieties just by mixing it right in the pans (that I made small to have a few flavors).  This one had white chocolate chips in it.

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I then just used a simple bench scraper to cut into squares.

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And we had perfect little servings of fudge.

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 I still had some leftover sweet glazed pecans from the cheesecake, so I added them to one batch. (This wound up being my favorite)

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It was remarkably simple, tasty, and the texture was actually BETTER than many homemade fudges I have tasted.  Next time you need to make an impressive dessert with about 10 minutes of hands on time, look no farther than microwaved fudge. (Let the fact it was so damn easy stay our little secret)

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RECIPE
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Microwaved Fudge
(borrowed from AllRecipes.com)

Ingredients

  • 16 ounces semisweet chocolate
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts (optional.  I tried white chocolate chips and pecans.  I think it would be amazing with pretzel pieces, fruit, or peanut butter)
  • I also added a bit of salt after melting until the chocolate was to my liking

Directions

  1. Line an 8×8 inch square dish with aluminum foil.  (if you want to make multiple flavors, use a smaller pan.  And when I tried to use aluminum foil, it wouldn’t get flat and I didn’t want wrinkled in my fudge, so I just buttered the containers and put parchment paper on the bottom)

    2. 

  2. Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from microwave and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan.
  3. Refrigerate 2 hours, until firm. Cut into squares.

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Faux Fried Catfish and Spinach Quinoa

19 Jan

I was in the mood for quinoa, so I checked to see what Weight Watchers recipes came up and found a tasty sounding one with mushrooms and spinach.  The recipe was very similar to cooking kasha where you brown garlic and onions in a pan, then toast up the quinoa, then add in liquid and let it absorb.

(Side note: Does anyone else find it annoying to rinse quinoa?  It’s so delicious, but I can’t find a good way to rinse it without it getting everywhere)

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Then at the finale, you top it with fresh spinach (which is always surprising how much it reduces in size!) and let it steam down and stir it in.

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We paired it with faux fried catfish (it’s faux fried because it’s coated in ground up Fiber One cereal and then baked… it’s a really delicious and diet friendly way to “fry” just about any white meat or fish).

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It made for a great meal, although the more I eat catfish, the less I like it.  I just don’t think it’s my kinda fish.

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My favorite part about this meal, however, was making the leftovers for lunch the next day!  I topped the quinoa and spinach with 2 poached eggs and the mushy yolky goodness was purrrrrrrfect with the nutty quinoa and spinach.  Delish!

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RECIPE
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Ingredients

1 Tbsp olive oil
1 large onion(s), minced
1 clove(s) (medium) garlic clove(s), minced
1 cup(s) quinoa, rinsed
2 cup(s) reduced-sodium chicken broth
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes, optional (we left this out)
4 cup(s) spinach, baby leaves, packed, coarsely chopped
1/2 tsp table salt

Instructions

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  • Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  • Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.

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