Category Archives: CHOCOLATE!

Peppermint Patties

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peppermint pattie plate
Jet-Puffed JUMBO Peppermint Mallows are back!  Why is this important to you? Because if you want to be the hit of the Christmas goodie parade you are going to want to use these super-charged, JUMBO peppermint-infused marshmallows to make some awesome Peppermint Patties!
jumbo peppermint mallows
In December 2011 I stumbled upon these mallows while shopping for groceries that really mattered – like meat, vegetables, milk, and chocolate. :)

I absently threw a bag into my cart thinking they might be good for something during the Christmas baking craze I was about to cause in my kitchen.

peppermint pattie snowman
A few days later I mixed a little almond bark with a few chocolate chips and tossed a couple jumbo peppermint mallows into the warm, dripping, chocolately mixture.  What happened after that only happens say, every two years.  That is because Kraft in their infinite wisdom chose not to produce these awesome Jet-Puffed JUMBO Peppermint Mallows in 2012. :(

peppermint pat bite
Fast forward to today, December 15, 2013.  I did the really unthinkable and actually ventured into Wal-Mart after church to pick up a few items.  Even my smarter-than-the-average hillbilly husband said, “you want to go to Wal-Mart on Sunday afternoon?  Are you crazy?”

“Yes I am, now let’s get going.”

Kismet. Serendipity. God smiling on me.  Call it whatever you want because I was casually walking down the middle aisle when my eyes dropped to the bottom shelf of all the baking goodies and there I saw them — Jet-Puffed JUMBO Peppermint Mallows.

I am pretty sure I could go on some more about today’s super-find, but I am heading to the kitchen. I’ve got chocolate and almond bark to melt, mallows to dip, friends and family to make happy.  Very, very happy.

Happy Dipping!
Catherine

P.S.  On the back of the package is a recipe for … Peppermint Patties.  That recipe wasn’t there two years ago.  Might they have read my blog post?  ha! ha!

Peppermint Patties

Peppermint Patties

You will be the hit of the Christmas parade when you serve these awesome homemade peppermint patties. Every chocolate lover's delight!

Ingredients

  • 1 cup chocolate chips
  • 8 oz. chocolate almond bark
  • 30 +/- Jumbo Peppermint Marshmallows

Directions

  1. Combine chocolate chips and chocolate almond bark and microwave for 1 minute. Remove from microwave and stir. Cook on high for another 30 seconds. Do not over cook.
  2. Dip each marshmallow in the melted chocolate. Shake gently and place on foil. Leave plain or sprinkle with crushed peppermint candy.
  3. Share with every chocolate lover you know!
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Sweet and Salty Christmas Treats

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bowl of sweet and salty pretZel
I do realize refrigerators all over this country are stuffed full of Thanksgiving leftovers.  But truthfully, the turkey is cold, the gravy has jellied and the pumpkin pie is gone.  To me that means one thing — Christmas!  Brunch, luncheons, parties, Christmas eve, Christmas dinner and New Year’s eve … it will all start tumbling upon me as early this next week.  Thanksgiving is so late this year that December started … yesterday.  Yikes!

Milky way snickers
These sweet and salty treats were such a big hit last year that Snickers and Milky Way are now available in little bite size pieces just waiting for a pretzel.

sweet salty pretzel treats
This couldn’t be easier.  Pretzel — chocolate — in a 350 degree F. oven for 4 minutes.  Top with another pretzel and squish lightly.  Cool and eat!

bowl of pretzels sweet salty
A pecan on top turns these sweet treats into turtles when they top a Rolo.  Take a look  Rolo Me Over Turtles from Christmas 2011 where I first found the recipe on http://www.sowonderfulsomarvelous.com.

sweet salty colorfulM & Ms add such a festive touch too!

sweet salty m&m
Have a blessed week.  Don’t work too hard or let the stress start building up.  It happens so quickly even when we know better!

Happy Baking,
Catherine

Long ago, at many times and in many ways, God spoke to our fathers by the prophets, but in these last days he has spoken to us by his Son, whom he appointed the heir of all things, through whom also he created the world. Hebrews 1:1-2 ESV

 

Goo Goo Ice Cream Pie

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goo goo single
Early in the summer we received the Tennessee Home & Farm magazine published by The Tennessee Farm Bureau.  We always enjoy reading articles about local folk and items of interest.  However, both my Chief Culinary Consultant and I turn to the pages filled with recipes first.  This Goo Goo Pie recipe took front and center as we began to drool.  “I hope you make this one”, says the Chief.

Growing up in Nebraska I never ate a Goo Goo Cluster until arriving in the SouthGoo Goo Clusters are a southern treat! In 1912, in a copper kettle at the Standard Candy Company at Clark & First Avenue in Nashville, TN, the world’s first ever combination candy bar was invented. A roundish mound of caramel, marshmallow nougat, fresh roasted peanuts and real milk chocolate; its renegade shape was more difficult to wrap than the conventional rectangular or square shapgoo goo pkges of the day. More importantly, this was the first time multiple elements were being mass-produced in a retail confection. Previous to the advent of the Goo Goo Cluster, candy bar manufacturing consisted of bars solely using chocolate, caramel or taffy. The Goo Goo Cluster represented the first time a bar consisted of more than just one principal ingredient.

When my sister-in-law Donna was visiting in June I told her of my plight:  I wanted to make this ice cream pie but I couldn’t find the Goo Goo Clusters at the store.  Donna-to-the-rescue because she found them at the candy store downtown Lynchburg, just a few miles from my home. :)  Let the ice cream pie making begin! The pie ingredients mirror a Goo Goo layering caramel, marshmallow creme, roasted peanuts and fudegy chocolate!

goo goo single down
I doubled the recipe and made this scrumptious dessert in an 10″ springform pan.   If you don’t have a springform pan a regular pie plate can be used. No matter what the occasion an ice cream pie is a real crowd pleaser!  If you cannot buy Goo Goo Clusters, don’t worry — the pie itself mimics the Goo Goo and the actual clusters are used for garnish. 

Happy Eating!
Catherine

The Baptism of Jesus

In those days Jesus came from Nazareth of Galilee and was baptized by John in the Jordan. 10 And when he came up out of the water, immediately he saw the heavens being torn open and the Spirit descending on him like a dove. 11 And a voice came from heaven, “You are my beloved Son; with you I am well pleased.”   Mark 1:9-11

Goo Goo Ice Cream Pie

Yield: 6 to 8 servings

Goo Goo Ice Cream Pie

Take a walk down memory lane with the taste of Goo Goo Clusters made into an ice cream pie!

Ingredients

  • 1 chocolate cookie pie crust, 8" or 9"
  • 1 cup marshmallow creme
  • 1/2 cup caramel sauce
  • 2 cups vanilla ice cream
  • 1 cup chocolate fudge sauce
  • 1 cup peanuts, lightly salted
  • 1 Goo Goo Cluster, chopped, *optional

Directions

  1. Layer marshmallow creme evenly over the pie crust.
  2. Spoon caramel over marshmallow layer.
  3. Layer soft vanilla ice cream over the caramel.
  4. Slightly warm fudge sauce in microwave so it will be pourable. Spoon quickly over ice cream.
  5. Top with peanuts (and Goo Goo Cluster pieces if using), and freeze for several hours before serving.

Notes

The ingredients can be doubled and placed in a 10" Springform pan to serve 12 to 16 servings. The chocolate cookie crust can be store-bought or made from crushed chocolate wafer cookies.

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DIY Tin Roof Ice Cream

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ice cream scoop close upI am in deep trouble and I don’t see a light at the end of the tunnel.  It all started when my Kitchen Aid mixer blew a gear and ended up in the junk pile.  After wringing my hands and fussing around that I didn’t know if I should buy another KA or go another direction …

New KAI decided to buy a Kitchen Aid Pro.  It has stainless steel attachments, a 6 quart bowl and 575 watts of power!  It doesn’t rock and roll or move at all even under a full load!  I love it.  My big problem started when I was browsing through the brochure listing “attachments” available for my new KA Pro mixer.   My eyes landed upon “Ice Cream Maker”.  WHHHAAAT?  An attachment that makes homemade ice cream?  Whoa Nellie — we can’t make ice cream at home.  We can’t even buy ice cream any more.  Why?  Because between my sous chef dish-washing mom, the Chief, and myself — we LOVE ice cream.  If any one of us knows it is in the freezer we just can’t leave it alone. 

bowl of ice creamThe problem with having an Amazon account is that in the blink of an eye and a click of the mouse you can buy just about anything! You do not even have to get up from your computer chair, pull out your wallet and get your credit card.  Conveniently, they already have it.  I ordered that ice cream maker faster than it takes ice cream to melt on a 100 degree summer day!

single scoop ice creamDo you own an ice cream maker?  The old-fashioned crank kind?  The frozen bowl Cuisinart stand alone kind?  Or the frozen bowl make-it-now attachment for your Kitchen Aid?

We are over-the-moon thrilled about our new ice cream maker and I will be sharing some tried-and-true yummy recipes with you.  I started with Cinnamon Ice Cream that I made to go with a fresh peach cobbler.  Sadly, I didn’t even take one picture!  We were so excited to give it a try the camera got slung to the side as our spoons clicked against pretty little dishes I had chosen to show off my first try at homemade ice cream.

The next week I treated my family and our friend Pam to Tin Roof Ice Cream.  I must say they were all totally shocked as they discovered ribbons of caramel, pools of fudge, and chocolate covered peanuts!   I am attaching both recipes.  Coming soon … Orange Creamsickle!

Have a Creamy and Blessed Week!
~Catherine

Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the LORD is your strength.”– Nehemiah 8:10 (NIV)

DIY Tin Roof Ice Cream

DIY Tin Roof Ice Cream

All-star tin roof ice cream that includes caramel, fudge, and chocolate covered peanuts!

Ingredients

  • 3/4 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1 1/2 cups heavy cream
  • 2 tsp vanilla extract
  • 4 large egg yolks
  • 1 cup chocolate covered peanuts*
  • 1 cup caramel*
  • 1 cup fudge*

Directions

  1. In a medium saucepan warm the milk, sugar, salt, vanilla, and 1/2 cup of the cream. Stir and warm until the sugar has dissolved. Remove from the stove.
  2. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. Set aside.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk-sugar mixture into the eggs yolks, whisking constantly. Once mixed pour everything back into the saucepan. Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir. Pour the slightly thickened custard through the strainer and stir it into the cream to cool.
  4. Set custard over an ice cubes to cool down quickly. Chill thoroughly in the refrigerator. Preferably over-night.
  5. When ready to churn the ice cream, freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
  6. Just before removing the ice cream from the freezer, add caramel and fudge, stopping the process just as soon as the caramel and fudge have made ribbons through the ice cream.
  7. Fold the peanut pieces into the frozen ice cream as you remove it from the ice cream maker.
  8. Serve immediately or place in a bowl and return to refrigerator freezer until ready to eat.

Notes

* Fudge and Caramel sauce can be homemade or store-bought. * Store bought chocolate covered peanuts.

This recipe can be made ahead and placed in a covered bowl in the freezer. It stays creamy and does not get icy.

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Cinnamon Ice Cream

A perfect accompaniment to Hot Apple Cobbler, Fresh Peach Pie, or your favorite cake or pie!

Ingredients

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • Ten 3-inch cinnamon sticks, broken up
  • 2 cups heavy cream, divided
  • 5 egg yolks

Directions

  1. Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from heat, and let steep at room temperature for 1 hour.
  2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir, until the mixture thickens (about 170 degrees on an instant-read thermometer.) pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, preferably over-night, then freeze it in your ice cream maker according to the manufacturer's directions.

Notes

This ice cream can be made ahead of time and placed in a covered container and kept in the freezer until ready to be served.

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Black and White Oreo Dessert

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Oreo Dessert

Hello friends! Remember me?  The trouble with having a hobby as public as blogging, when life and the garden go crazy, blogging takes a hit!  We have been blessed to have some of our children come home for summer visits along with a visit from our Pam Cheers!friend Pam, who traveled across the pond from Bath, England to visit us! Naturally, we wanted to show her “our little part of the world” and so a stay-cation ensued for us! Our big front porch welcomed us early in the morning for coffee (and tea for Pam) and the evening sunset found us back on the porch watching the fireflies light up the yard.  We had a grand time!

In the meantime, my nephew Ryan grilled up a Beer Can Roasted Chicken reminding me I needed to do the same!  baked roast chicken

Ryan said, “Was on your blog looking for one of your recipes for dinner tomorrow and saw this post. I LOVE beer can chicken. Wanted to share my recipe for the rub.”

Here is Ryan’s recipe for the rub.

1/2 cup brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup black pepper
1 tsp cayenne pepper

“It makes a lot, so I store it and use it all summer and even in the winter. I always put a scoop into the beer, foams a little, but adds flavor. This rub makes the skin of the chicken so irresistible. My friends ask for it by name.”

Thank you Ryan for taking time to share this recipe.  I have already made up a batch and fixed the chicken.  It is terrific!  I might add that if you don’t want to roast the bird on a beer can, a tin can filled with chicken broth and seasonings does the job equally well!

After we gobbled down this deliciously moist chicken, I finished the meal with a Black and White Oreo Dessert.  This is a perfect summer no-bake dessert keeping the kitchen nice and cool.  I’ve made it several times this summer using chocolate pudding, white chocolate pudding, and once with vanilla pudding.

Double Stuff Oreo

The double stuff Oreo cookies were fantastic but the real treat came when I used the new Oreo cookie with berry filling.  Have you tried it?  Oh my word, it is refreshing like berries but very rich and chocolate-y!

Oreo dessert close up bite
If you have a minute please drop me a comment and let me know what has been your favorite recipe of the summer!

Have a blessed weekend,
~Catherine

P.S.  The recipe calls for saving some of the crumbs from the crust to use on top.  I forgot.  Then a couple sprinkles came off the fork when I took a bite and it reminded me that … I had forgotten to put them on in the first place. :)

Black and White Oreo Dessert

Black and White Oreo Dessert

Easy, no-bake dessert that starts with a stellar layer of crushed Oreo cookies. Don't even think about subbing the Oreo crust - it gives this dessert an outstanding richness!

Ingredients

    For The Crust
  • 1 (15.35 ounce) package Double Stuff Oreo Cookies
  • 1/2 cup butter, melted and slightly cooled
  • Cream Cheese Layer
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 8 ounces Cool Whip
  • Pudding Layer
  • 1 (5.1 ounce) box instant chocolate pudding
  • 3 1/2 cups milk
  • Topping
  • 8 ounces Cool Whip

Directions

    Crust
  1. Place the Oreo cookies in the food processor and pulse on and off until the cookies are chunky crumbs. With processor running add in melted butter. Set aside 1/2 cup of the crumbs for the topping, then transfer the remaining crumbs to a 9" x 13" pan. Press into an even layer. Refrigerate while the cream cheese layer is prepared. *Cookies can be crushed with rolling pin if food processor is not available.
  2. Cream Cheese Layer
  3. In bowl of food processor beat cream cheese until smooth. Add powdered sugar. Mix well. Add in 8 ounces of Cool Whip, pulsing on and off just until everything is combined. Spread cream cheese mixture into a smooth layer over chocolate cookie crust. Refrigerate while the pudding layer is prepared.
  4. Pudding Layer
  5. Blend pudding and milk together in the bowl of the food processor. Whip for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
  6. Topping
  7. Spread the remaining 8 ounces of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for 2 hours before serving.

Notes

Recipe adapted from Brown Eyed Baker

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