White Chocolate Christmas Bark

I made this to add to my goodies that I give out at Christmas.  Was a big hit, but personally I think it would have been better with Dark Chocolate....love Dark Chocolate.
Super easy Christmas Bark

8 oz good white chocolate
1/3 cup dried cranberries
1/3 pistachios

Melt chocolate in microwave (30 seconds at at time) stir til smooth.  Save some nuts and cranberries for the top.  when the chocolate is melted stir in the fruit and nuts, spread on a parchment  lined cookie, sprinkle a few nuts and fruit on the top.  Let set up then cut into pieces

Thanks for stopping by, have a Wonderful Christmas and a very Happy New Year but Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna

Lemon Muffins

Moist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.

Ingredients:

crumb topping:

• 1/4C unsalted butter, melted
• 3/4C all purpose flour
• 2Tb granulated sugar
• 2Tb light brown sugar

batter:

• 1/4C unsalted butter, softened
• 1/2C granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• zest of 1 lemon
• 2Tb lemon juice, freshly squeezed
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1C all purpose flour
• 1/2C sour cream

glaze:

• 6Tb powdered sugar
• 1Tb lemon juice

Directions:

1. Preheat oven to 350°F. Line a muffin pan with 7 paper liners. 
2. Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside. 
3. In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups. 
4. Generously coat each portion of batter with prepared crumb topping.
5. Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely. 
6. When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins. 
7. Store in an airtight container for up to several days. 

Thanks for stopping by,  have a great week and Always Remember to Find the Time to Do ALL the thing YOU L♥ve.

Donna

Ricotta, Chicken and Broccoli Stuff Manicotti

This was the other dish I made for my sister in laws Birthday Dinner.  Both of the dishes were really good, guess it depends on you taste buds and if you prefer Alfredo Sauce or Marinara.   Making these are alot of work but then again I love cooking but it sure wears me out.

Ingredients:
I box Manicotti shells
1 8 oz container Ricotta Cheese
1/2- 3/4 cup shredded Mozzarella Cheese
1 egg
2 TBL parsley
1/2 TBL oregano or italian seasoning
1/3 cup grated Parmesan cheese
1 tsp garlic salt
salt and pepper
2-3 large boneless chicken breasts, cooked and shredded
1/2 onion
2 cloves garlic
olive oil

In a large pot cook Manicotti until Aldente, drain and set aside.
In a bowl combine Ricotta cheese, Parmesan cheese egg and spices and mix well. Set aside.
In a large skillet add olive oil and cook some diced onion, add chicken pieces and cook until done, add the garlic and finish cooking.  When room temperature add it to the Ricotta mixture.  Fill Manicotti shells and place in a 9x11 baking dish with marinara sauce covering the bottom, line the filled shells up then sprinkle shredded mozzarella cheese on top and then top with more marinara sauce.  Bake for about 25 minutes covered and until heated fully through.  You can take the foil off when you have about 10 minutes left to cook.

Serve with a nice salad and home made bread.  Enjoy!!
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna

chicken and spinach stuffed shells

I made this back in October for my sister in laws birthday dinner.  I also made stuffed Manicotti which was delicious too.  They were both very good.  I just love Alfredo anything and this was a nice change.  I made the Manicotti with ricotta which was also very good.

adapted from here

Chicken and Spinach Stuffed Shells Serves: 8-10 servings

Serves: about 40 shells

Ingredients

1 (12-ounce) box uncooked jumbo pasta shells
2 cups chopped cooked chicken
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1⅔ cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
2 cups shredded mozzarella cheese, divided

Instructions

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
6. Makes 8-10 servings.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things YOU Love.
Donna

Triple Chocolate Pumpkin bread

1. 
   
2. 
   
3. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  
4. 
   

adapted from here

1/2 c. butter, melted, plus more for buttering pan

1 c. all-purpose flour

1/2 c. unsweetened cocoa powder, plus more for dusting pan

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. sugar

1/4 c. sour cream

1 tsp. vanilla extract

1 egg plus 1 egg yolk

1 c. semisweet chocolate chips

1 c. pumpkin puree (unsweetened)

FOR GANACHE:

1 1/2 c. semisweet chocolate chips
3/4 c. heavy cream

1. 
   
2. 
   
3. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
4. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
5. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
6. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
7. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
8. Pour ganache over pumpkin bread, smoothing top if desired, and serve.

Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

CHOCOLATE SALTED CARAMEL POTS DE CREME

This was a dessert request from my daughter for her birthday.  I was really good but very sweet..jmo!  

INGREDIENTS

·         1 C. Heavy Cream

·         ½ C. Good quality Dark Chocolate(I like Ghirardelli's, 60% chocolate chips)

·         2 T. Sugar

·         2 Egg Yolks

·         ½ t. Vanilla

·         ½ C. Sugar

·         2 T. Water

·         1¼ C. Heavy Cream

·         ½ t. Coarse Salt

·         3 Egg Yolks

·         1 C. Heavy Cream, whipped to stiff peaks

·         Cocoa Powder, for dusting

·         Callebaut Crispearls - Dark Chocolate

·         , to garnish, if desired

INSTRUCTIONS

1.    FOR THE CHOCOLATE LAYER:

2.    Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.

3.    In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.

4.    Add the egg yolk mixture into the chocolate mixture and combine.

5.    Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.

6.    Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to settle the pudding and help the top even out.

7.    Refrigerate ramekins while you make the caramel pudding.

8.    FOR THE CARAMEL LAYER:

9.    Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.

10.  The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.

11.  Heat the 1¼ C. cream in the microwave until hot.

12.  As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously. When he bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.

13.  Remove from heat.

14.  In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour in about ½ C. of the caramel cream, whisking constantly.

15.  Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.

16.  As soon as the mixture begins to bubble and thicken, remove from heat.

17.  Divide between the 6 dishes and tap to settle the pudding.

18.  Refrigerate for a few hours, or until cold and set.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Lemon Toffee Cookies

• I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time.  I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.    
• I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring.  It's a very simple basic cookie recipe.
• 
  
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup toffee pieces
• ¼ cup granulated sugar, for rolling cookies in

Directions:

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup,  and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee  chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna