Chocolate and Walnut Fudge

Here is a simple recipe for homemade fudge. With all of these snowy winter days inside, what better to do than make dessert treats?

Ingredients:
4 cups confectionary sugar
1/2 cup cocoa powder
6 tbsp. Cold butter
1/4 cup milk
1 tbsp. Vanilla extract
1/4 tsp. Salt

Instructions:
Stir all ingredients together in a heat resistant bowl. Now, in a medium saucepan bring water to a boil. When boiling, place the bowl with the ingredients on top of the saucepan to create a double boiler effect. 

Keep stirring the mixture until creamy. Then remove from heat and stir a few more times. In a square pan, spray nonstick cooking spray and then line with parchment paper. Pour the mixture in evenly and then sprinkle on walnuts or another topping, like mini marshmallows, if you wish. When this completely hardens, cut into squares. Enjoy! 

Cheesecake

This was my first time making a homemade cheesecake, and I must say it turned out perfect!

I decided to use my Mom's recipe, and make this special Valentine's Day treat.

Ingredients:

For the crust:
1 cup  crushed graham crackers (about 7 whole crackers)
3 tbsp. sugar
3 tbsp. melted butter

For the cake:
Four 8 oz. packages of cream cheese
1 cup sugar
3 tbsp. flour
4 eggs
1 cup sour cream
1 tbsp. vanilla extract

Instructions:

Before you even make the cheesecake, take the cream cheese packages out of the fridge and leave them on the counter for at least 3 hours or more, so that they get to room temperature.

Now, you will mix together the crushed graham crackers, melted butter, and sugar to form the crust.  Press this mixture firmly down into the bottom of a spring form pan. Bake this at 325 degrees for ten minutes, then remove from the oven.

To make the cheesecake, you will now add the cream cheese, sugar, and flour into a mixer.  Blend until smooth.  Now, add the eggs one at a time while the mixer is going, so that everything is combined. Finally, blend in the sour cream and vanilla extract.  Make sure this is completely smooth without any lumps, and then pour mixture into the spring form pan.

Bake this at 450 degrees for ten minutes, then reduce the heat to 250 degrees and bake for one hour. The center may look a little "wobbly" but as long as the cake feels firm to the touch, it is done.

When the cake is done, let it cool for about an hour, and then either transfer the cake out of the pan and set in the fridge for about 6-8 hours, or just put the entire pan into the fridge for that same amount of cooling time.

Once cooled, serve with a fruit toppings of your choice!

Enjoy!

Cinnamon Rolls

Today is a snow day from work, which means I'm at home baking!

I made these really delicious cinnamon rolls for the first time. What an easy recipe!

Here it is...

Ingredients:

For the roll:
2 cups flour
1/3 cup sugar
4 tbsp. Butter
4 tsp. Baking powder
2/3 cup milk
Splash of vanilla extract
3/4 tsp. Salt

For the "topping":
4 tbsp. Butter, melted
Brown sugar
Cinnamon

Instructions:

For the roll:
Add the dry ingredients together in a bowl or mixer. Now, cut the butter into pats and add those. If you're using an electric mixer, start it on a slow setting and then while it's mixing slowly pour in the milk. Add the splash of vanilla. Mix until it forms a batter.

For the topping:
Now, roll this dough out onto a floured surface. Melt the butter that is to be used for the topping. Brush this melted butter over the top of your rolled out dough. Save a little bit of the melted butter aside. Now, sprinkle brown sugar over the top and then do the same with cinnamon. I didn't include measurements for these toppings, because it's up to you how much you'd like to use. Generally, you just want the whole surface of the dough to be covered with the mixture.

Now, roll this up tightly, rolling the dough away from you so that the cinnamon and sugar topping is enclosed in the dough. When it is rolled together, cut the roll into slices, each about an inch thick.

In muffin tin, use the rest of the melted butter to coat the inside of the tin. Now place the rolls in the tin sideways, making sure the swirl of the cinnamon is visible.

Bake at 350 for about 18 minutes.

I like these as they are  but you could easily make a glaze out of confectionary sugar and water to drizzle on the top.

Enjoy!

*yields about a dozen rolls*

Garlic Baked Shrimp

This is a really simple recipe to make garlic baked shrimp which can easily serve as an appetizer or meal.

Ingredients:
1 lb. shrimp, de-veined
1/3 cup breadcrumbs
oregano
salt 
pepper
2 tbsp. white wine
4 cloves garlic
2 tbsp. butter

Instructions:
Mince the garlic.  In a bowl, add white wine and garlic pieces together.  Prepare shrimp by taking off shells and tails.  Add shrimp to the bowl.  Mix together, and then pour onto a baking sheet. Sprinkle with salt and pepper.

Now, in a bowl, melt the butter.  Once melted, add breadcrumbs and oregano. I like to buy seasoned breadcrumbs so that they have extra flavor.  Mix this together.

Spoon the breadcrumb mixture over the shrimp evenly.  Bake at 425 degrees for about 15 minutes.

Enjoy!

Creamy Buffalo Chicken Pasta

So if you've read my blog in the past, you know that I am obsessed with all things buffalo chicken!

Here is a really easy crock pot recipe for my creamy buffalo chicken pasta dish.

Ingredients:
1 lb. Chicken breast
2 cups penne
1/2 cup buffalo wing sauce
1 tsp. Hot sauce
1 cup shredded mozzarella cheese
1 can cream of chicken soup
1 tbsp. Ricotta cheese
Dash of salt
Dash of pepper

Instructions:
Dice the chicken into tiny pieces. Season with salt and pepper. Place this in the bottom of the crock pot, and then pour the can of soup on top. Now, add the wing sauce and hot sauce. Stir everything together.

Cook on low for five hours. Now, open up the crock pot and add the ricotta cheese and shredded cheese, and stir it all. Put the lid back on and turn off the crock pot.

Cook your penne as usual, and once you drain the water from the pasta, pour the penne right into the crock pot.

Stir, and serve. Enjoy!

Chocolate Peanut Butter Pretzel Cheesecake Squares

The name says it all. These are the best cheesecake bites you'll ever taste! The combination of chocolate, peanut butter, and pretzels is a perfect sweet and salty flavor.  Here's how to make them:

Ingredients:
For the base/crust:

1 stick of butter
4 cups pretzels
2 tbsp. Brown sugar
1 cup semisweet chocolate chips

For the cheesecake:

2 8 oz. Packages of cream cheese
1/3 cup brown sugar
2 eggs
1 tsp. Vanilla
1/8 tsp. Salt
1/2 cup peanut butter

For the drizzled chocolate sauce:

1/4 cup heavy cream
1/2 cup chocolate chips


A few hours before you make these, take the eggs and cream cheese out and leave on counter so they get to room temp.

Now, take 4 cups of pretzels and crush until they are finely ground crumbs. Use a food processor or, if you don't have one (like me) you can put them into a large ziploc bag and use a rolling pin to crush them.  Microwave the butter until melted. In a bowl, add butter and brown sugar to pretzel crumbs, and stir until well mixed.

In a nonstick square pan, evenly spread the mixture. Press down firmly into pan, using the bottom of a cup so that it is really packed down.

Bake at 350 degrees for ten minutes. Take out, pour the chocolate chips onto the crust, and bake for three more minutes. Take this out, spread chocolate around evenly, and let this sit on counter while you mix the cheesecake.

For the cheesecake, mix the cream cheese and brown sugar using an electric mixer. My trusty Kitchenaid worked like a charm for this. You want this to be really creamy.  I mixed it on medium speed for about 5 minutes. Now, add the eggs one at a time. Mix, and then add the peanut butter, salt, and vanilla. Make sure this is nicely mixed as well.

Pour this on top of the crust base, and spread evenly. Bake for 30 minutes. The edges should look brown, and the middle may look a bit jiggly when it is done.

Put this in the fridge for 3 hours.

For the topping, microwave the heavy cream for about 30 seconds. Add the chocolate chips into it. Let it sit for a few minutes, and then stir until it is all melted together. Pour into a plastic bag, cut one of the corners off,  and squeeze this onto the cheesecake in zig zagged lines. When done, carefully cut the cheesecake into squares.

Enjoy!

Balsamic Braised Chicken

One thing I love is making "one pot meals." Dutch ovens are great for this since they can  be used on the stovetop and in the oven. Plus, these types of meals make less of a mess and there are less dishes to wash!

Here's a great main dish, that goes well with a lot of sides - I served this chicken with rice.  This balsamic chicken has a sweet, tangy flavor. It is certainly a unique dish.

*this recipe yields two servings*

Ingredients:
2 tbsp. Tomato paste
1/3 cup chicken stock
1/2 cup balsamic vinegar
1 tsp. Honey
Salt
Pepper
3 cloves garlic
Green onions, as a topping/garnish
3 chicken breasts, boneless and skinless
1 tbsp. olive oil

Instructions:

In a pan, or in a dutch oven on the stovetop, drizzle olive oil and bring to medium heat. Now, crush the garlic and add to pan. Meanwhile, slice the chicken into thin pieces. I got about 9 sliced pieces out of the 3 breast pieces. Dash salt and pepper onto the chicken. When the garlic is sizzling, add the chicken. Cook for a few minutes, just until browned. 

Now, preheat oven to 375 degrees.  Drain out the olive oil from the pan you cooked the chicken in. If you're using a dutch oven, you're going to cook the whole meal in it, so leave only the chicken pieces.

In a bowl, whisk together the tomato paste,  vinegar, honey, and chicken stock. Pour this sauce over all of the chicken. I also poured a bit of extra chicken stock into the dutch oven to add moisture. 

Cover and bake for about 20 minutes, then take it out, spoon a bit more of the sauce over it, and bake for 15 more minutes.

Serve with diced green onions on top. Enjoy!