Chocolate Toffee Chip Cookies

Do you remember the Brown Butter Chocolate-Stuffed Toffee Chip Cookie from last week?  Remember those?  The cookies that create that God awful muffin top that sits on the top of your waistline around your jeans.  Yeah those....  Let's refer to those as Bonnie.  As we all know, Bonnie had a partner in crime, Clyde.   Allow me to introduce Clyde.

Clyde looks innocent enough as all good criminals do and then you bite into it.

The fudgy chocolaty texture and the crunch of the chocolate covered toffee chips puts you into a place that is pure chocolaty bliss.

Allow yourself to take a moment to roll your eyes up into your head Paula Deen style while you savor the chocolaty goodness going on inside your mouth.

Let your family know that they may need to leave you alone for a moment or so while you savor the flavor.

Did I mention that I cut up a few semi-sweet chocolate bars and mixed those up inside as well?  I didn't?  Yeah, I went there!  You can see a chunk of chocolate in the picture above.

I don't know what came over me that day.  I was all up in my cookies bizness.

If you're looking for a cookie that will put all other cookies to shame look no further my friends.  You have found it.

Seriously, this cookie is uber quick to throw together and bakes up in no time so they are perfect for parties when you're running low on time which was the case on this particular weekend.  I needed another cookie to whip up for a BBQ with friends and I had remembered Erin from Dinners, Dishes, and Desserts had posted this cookie a day or two before.  Your guests will never know that you used a cake mix for this cookie either.  They are fudgy with an almost brownie like texture and not at all cakey.  You will be impressed and so will your guests!

Chocolate Toffee Chip Cookies
Yield: about 30 cookies depending on how big you like your cookies

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Ingredients:

• 1 box Devil’s Food cake mix
• 1 1/2 Tbsp flour
• 1/2 cup butter, softened
• 2 eggs
• 2 tsp vanilla
• 1 cup chocolate covered toffee chips (I used Heath)
• 3 ounces semi-sweet chocolate squares, chopped

Instructions:

1. Preheat oven to 350 degrees.
2. Add everything but the toffee chips and chocolate chunks to the bowl of an electric mixer.  Beat until well combined, may take a minute or two.  Fold in the toffee chips and chocolate chunks.  Use an ice cream scoop to scoop your dough out and place on a lined baking sheet.  Bake for 10 minutes.  Allow to cool for a few minutes on the baking sheet.  Remove onto a wire rack to cool completely.

Adapted from Dinners, Dishes, and Desserts who adapted it from Sally's Baking Addiction 

Cinnamon Sugar Monkey Bread

There are times in my life where I need to pull out a big 'ole honkin calorie, fat ridden recipe.

This was one of those moments and I'm not apologizing for it, damn it!

Guess what else?  I used canned biscuits, biatch!

Yeah, you read that right.  Canned biscuits!  What are you going to do about it?  A whole lotta nothin is what you're going to do because it's gone!

Natalie had a friend over for a sleepover and we had it for breakfast.

When her friends parents came over to pick her up I gave the other half to them.  GASP!

I didn't even bother to tell them how bad it was for them.

In fact, I had my hubby hand it to them and I hid in the bedroom.  Therefore, it can not be considered my fault when they gain the 5 pounds they will gain from consuming just a little nub of this stuff.

This naughty little dish should really be illegal.

I wonder what it would taste like fried?

Cinnamon Sugar Monkey Bread
Yield: 8 - 10 servings

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Ingredients:

• 4 cans refrigerator biscuits (about 40) - I used Simply Buttermilk Biscuits from Pilsbury
• 1 1/2 T. cinnamon
• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 cup butter - 1 stick
• 1/2 cup pecans, raisins and/or coconut, if desired

Instructions:

1. Bring brown sugar and butter to a boil in saucepan.  Keep warm.
2. Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
3. Add biscuit pieces, several at a time; shake to coat well.
4. Pour a bit of the sauce in the bottom of a buttered Bundt pan.  Sprinkle a bit your pecans, raisins and/or coconut if using.
5. Begin to layer half of the biscuits and pecans, raisins, and/or coconut if using in the Bundt pan.  When you have used half of the biscuits, add 1/2 of the sauce.
6. Layer remaining biscuits and pecans, raisins, and/or coconut.  
7. Pour remaining cinnamon and sugar and the sauce over the top.  Sprinkle with remaining pecans, raisins and/or coconut.
8. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Adapted from Cooks.com 

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Servings: 1 wedge

Calories: 816

Total Fat:  17.2 g

Cholesterol:  24 mg.

Sodium:  2350 mg.

Protein:  16.2 g.

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I suggest you go for a run on the treadmill now. Who knows how much you have just gained from reading this post and looking at the pictures.

I'm silently weeping for my ass and thighs.

I'll be stronger next time, I swear!

Garam Masala Eggplant Chips

This is a fabulous recipe for when you may have bought one too many eggplants at the market.

I for one, can't stand to allow perfectly good fruits and veges go to waste.   I will search high and low for easy peasy recipes to throw together in order to prevent said fruits and veges from going in to the trash bin.

Yesterday, I found myself in that exact situation.  Desperately searching the realms of the internet in search of the perfect, simple recipe for this eggplant I had sitting in my fridge giving me the stink eye every time I peeked in.

Alas, I came across Carolyn's lovely blog, All Day I Dream About Food.  Have you visited her blog?  It's wonderful!  Many of her recipes are low-carb or gluten free.

I adapted her recipe for what I had on hand which did not include the dip that she posted with her recipe.  No worries though, she said the chips didn't really need the dip and I for one would have to agree.  These were awesome on their own.

Not to mention, highly addictive!  Every time I peeked in the oven to check to see if they were crispy yet, I would pop one in my mouth.  By the time they were done, I was shocked I had enough to photograph.

Garam Masala Eggplant Chips
Yield: about 24

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 Ingredients:

• 1 organic eggplant
• 1T. kosher salt
• 3 T. olive oil
• 1 T. Garam Masala
• Additional salt to taste

Instructions:

1. Cut eggplant into 1/4 inch slices and lie in a single layer on a large parchment-lined baking sheet (you may need two baking sheets). Sprinkle with salt and let sit for an hour to remove some moisture. Blot dry with a paper towel.
2. Preheat oven to 350F.
3. In a small bowl, combine olive oil and garam masala. Brush both sides of each eggplant slice with the oil mixture and place back on baking sheets. Bake 20 to 30 minutes, or until slices are crisp and browned but not burnt. Remove from oven and sprinkle with additional salt to taste. Serve warm. 

Cooks Note:

• I found these took a bit longer than the requested 30 min.  Just keep an eye on them so they don't burn.  
• They are best served right out of the oven as they get a little soggy as time goes on.  You can always pop them back in the oven for a few minutes and they will crisp right up again.
• I didn't think they needed any additional salt but that's a personal preference. 

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Servings:  4

Calories:  117

Total Fat:  10.4 g

Cholesterol:  0 mg.

Sodium:  1750 mg.

Protein:  1.2 g.

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Pumpkin Carving and Seed Roasting

We ventured out this evening to Daniel's Greenhouse in search of the perfect pumpkins.

Natalie always does a quick run through in search of the biggest pumpkin available.  She chooses 2 or 3 on her first run through and on her second run around she spots it.  A rush of kids sweeps through and she panics.  She runs full speed in the direction of her beloved large spectacle of a pumpkin and lays her hands on it giving them all the stink-eye.  She exclaims loud enough for everyone to hear, "This is it!  This is my pumpkin!"

She decides she wants to carve her pumpkin as a Creeper from Minecraft the computer game.

Photo from Think Geek

Luke, in his big 12 year old pants decides on the car ride over that maybe he won't get a pumpkin this year.  But the lure of all the bright orange pumpkins calls him in and he just can't resist.  In his defiance against his sister, he decides to go for the smallest pumpkin of all.  His dad tells him that there is no way he was ever going to be able to carve a pumpkin that small.

Oh yeah, dad!

Have you carved your pumpkins yet?  If so, have you entered them in movita beaucoup's Pumpkin Carve-Off 2011?

Told you that pumpkin was big!

Now for a recipe!

This was my first year I have ever roasted, toasted, whatever pumpkin seeds.

Separate seeds from stringy core, rinse and boil in about 2 cups water to every half cup of seeds.

Toasted Pumpkin Seeds 

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Ingredients:

• A pumpkin or two or three (depending on how many children you have) of your child's choice
• Salt
• Olive oil

Instructions

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides (obviously this is the child's job, if you have any. Well, maybe not the cut the pumpkin open part. You should do that). Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. Every now and then give them a shuffle. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Add more salt if you wish, I did. Either crack to remove the inner seed or eat whole.

Adapted from Simply Recipes

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Servings: 1 oz.

Calories:  160

Total Fat:  13 g

Cholesterol:  0 mg.

Sodium:  170 mg.

Protein:  10 g.

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Don't be alarmed if your belly starts to grow and you look pregnant next October.  It's just the pumpkin seed growing in your belly.  *Men, be advised this can happen to you too! 

Bake on top rack until seeds begin to brown.  Eat!

Grilled Pork Loin with Peach Salsa

My mom bought two maple bourbon marinated pork tenderloins at the store the other day.  She nonchalantly asked if I would mind making them dinner and I could have the other one to make my family dinner.  That sounded like a pretty good deal to me! I usually just throw these pre-marinated pork loins on the grill or in my rotisserie as is but this time something told me that I needed to step up to the plate and rock this one out in a big way.  I did.  Total and complete success!  If you want to woo your guests at your next bar-b-que you need to make this dish!

Grilled Pork Loin with Peach Salsa

Yields 4 servings

1 pre-marinated maple bourbon pork tenderloin
olive oil
4 Tbsp. BBQ dry rub - recipe below
Peach Salsa - recipe below

Preheat your gas grill - turn the heat on high and close lid. Let preheat for 15 minutes.

Rub tenderloin with olive oil and sprinkle the BBQ dry rub onto tenderloin and rub in.

Turn your grill down to medium low and grill tenderloin turning occasionally for about 1 hour or until internal temperature reaches 145 degrees.  Transfer to a platter and cover with foil tent and let rest for 5 minutes before cutting.

Serve with Peach Salsa

BBQ Dry Rub

Yields about 1 cup

1/4 cup sweet paprika
2 Tbsp. chipotle chili powder
2 Tbsp. ground cumin
2 Tbsp. light brown sugar
2 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. granulated sugar
1 Tbsp. ground black pepper
1 Tbsp. ground white pepper
1-2 tsp. cayenne pepper flakes

Mix all of the ingredients in a small bowl. (The rub can be stored in an airtight container at room temperature for several weeks).

Peach Salsa

Yields 2 1/2 cups

2 ripe but not mushy peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh parlsey leaves
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) - don't tell my dad there was garlic in this recipe!
1/4 cup pineapple juice
6 Tbsp. juice from 2 or 3 limes
1 medium jalepeno chili, stemmed, seeded and minced
Salt

Mix all of the ingredients, including salt to taste, together in a medium bowl. Transfer the salsa to an airtight container and refrigerate to blend the flavors at least 1 hour or up to 4 days.

Adapted from The New Best Recipe

~ Enjoy!

Tuna and Orange Lettuce Cups

With summer comes swimming pools, beaches, water parks and last but certainly not least "Itsy bitsy teenie weenie yellow polka dot bikini" season!

Paul Vance - Yellow Polka Dot Bikini by STARDUST72

OMG! Could this video be cornier?

Tuna and Orange Lettuce Cups

by Deelicious Sweets

Keywords: entree

6014957

Ingredients

• 1 orange, peel and pith removed
• 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
• 2 cans (5 oz. each) solid white tuna packed in water, drained and broken into pieces
• 1 Tbsp. rice vinegar
• 1 Tbsp. extra-virgin olive oil
• coarse salt and ground pepper

Instructions

Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces, squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 Tbsp. oil; Season with salt and pepper. Toss well to combine. Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired.

Powered by Recipage

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Servings: 1wrap

Calories:  158

Total Fat:  5.7 g

Cholesterol:  29.8 mg.

Sodium:  298.6 mg.

Protein:  17.7 g.

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These pair well with the Basil Couscous Cakes!

Source: Everyday Food

Warning: This story is very gross!  

Speaking of water parks.  I took the kids to the water park yesterday.  There were a couple of police cars out front.  A lady was walking out with her kids and told me that I had missed all of the fun.  I asked her what happened and she told me a grown man had defecated in the pool!!  I went inside to see four police officers escorting a big burly man out of the park in handcuffs.  Can I get a big EWWWW!

Update!!!  There was no defecating!  It turns out according to the news report that he was caught exposing himself in front of children and seniors.  Why they chose to include senior in that sentence I have no idea.  I'm sure seniors have seen it....
 
~ Enjoy!

Mango Blueberry Banana Popsicle's

Yumminess on a stick!

I decided I needed to jump on the Popsicle wagon.   Natalie forced persuaded me to buy the Popsicle molds at World Market.  I say persuaded because it was right in the middle of winter.  We had a dreadful winter this year.  Absolutely awful and snowy and frigid.  After Christmas the hubby and I went into hibernation and we didn't talk to hardly anyone for a couple of months.  Alas, that's behind us now and we have paid our apologies to our friends for they missed us dearly.  We are very lovely people to be around.  Just in case you didn't already know that....  Oh my, why does my blog make me say things like that?  I don't talk that way in real life.  Really, I don't.  I am very lovely to be around.  I had just better stop with that now shouldn't I?  Before you get the wrong impression.  

Mangoes, blueberries, and banana's OH MY!

Where was I now?  Oh, Popsicle's!  Now, I'm happy that Natalie convinced me to buy these molds.  I can see a future of chilly goodness for our family!  This recipe is so easy!  Check it out:

Mango Blueberry Banana Popsicle's

Fresh or frozen (thawed) Mango's and Blueberries

1 banana

4 Tbsp. honey

Blend together mango's, blueberries, and banana.  Add honey.  Pour into Popsicle molds and freeze.  EAT!

Blend it up!

You could do the same with any fruit of your choice.  Next time, I'm going to try raspberries!

I linked this post up to:

~ Enjoy!

Ole!

When my friend Sawsan over at Chef in disguise posted these on her blog, I knew right then that I wanted these in ma belly.  Then, I saw that her recipe was adapted from Tyler Florence.  I knew I had to make them.  You see, I am having a foodie affair with Tyler.  My husband is fully aware of it.  Is Tyler aware of it?  Ummm, probably not.  He's kind of a big deal.  I'm sure he has many leather bound books in his library.

Snow, Snow and More Snow

 

Remember yesterday when I didn't want to get out of bed and open the blinds?  This morning my personal, handsome hunk of a barista a.k.a my hubby, brought me my morning coffee and opened the blinds.  I was met by HUGE white flakes heavily falling to the ground.  Alas my spring menu plans still prevailed (insert evil laugh).  Yes, I will overcome you Old Man Winter.  I will not hunker down with my tail between my legs.  I will trudge on through your snow and chilly winds and keep on keepin' on!  In fact, just to spite you, I brought out all of the fruit from my fridge and I created Fresh Fruit with Lime Gastrique.  How does that make you feel?

Pretzels

Cinnamon and sugar and lot's of LOVE!

I have been wanting to make homemade pretzels since I saw the recipe for it in my Artisan Bread in Five Minutes a Day cookbook. There it sat, right in between the Bialy's and Montreal Bagels recipe's.  Since I have been a bagel making fool lately, I was running across this little recipe quite a bit and it was pleading for me to try it out.  Today, I did just that.  I swear the page is smiling at me.  If not, I know for a fact that my family was smiling after they tried them hot out of the oven!  My hubby has been very lovey dovey since I brought one down to him.  I made two different versions, one with salt and one with cinnamon and sugar.  Here's the link for the recipe: Homemade Soft Pretzels.