Tuesday, March 20, 2018

Peanut Butter Truffle Brownies

I made these for our fake Superbowl party back in February.  (Where I also made these Jalapeno Popper Wonton Cups).   They were really good, and pretty easy.  The recipe uses a boxed brownie mix, but you could use your own homemade recipe.  These were super popular.  So popular I couldn't really get a decent picture of them.  Lol!
Peanut Butter Truffle Brownies
adapted from The Girl Who Ate Everything

Brownie Base:
1 box brownie mix (9x13 version)
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup butter , softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

1.  Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. 

2.  In medium bowl, make brownie mix according to the package directions. Spread in pan. Bake according to package directions. Cool completely, about 1 hour. You can speed this up by cooling in the refrigerator.

3.  In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4.  In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. (I melted in a double boiler on the stove.)  Cool 10 minutes; spread over filling. 

5.  Refrigerate about 30 minutes or until set.  Store covered in refrigerator or at room temp.
 **This post and photos are property of http://dishingwithdish.blogspot.com/**

Friday, March 16, 2018

Slow Cooker Whole Chicken Soup

This recipe was super, super easy, and very good too!  Cooking the whole chicken in the slow cooker all day makes a really flavorful broth.  I've made this twice, and the second time, I didn't have time to saute the onions, and it was just as good.  Go ahead and sautee if you have time, but don't worry if you don't.  At the end, right before serving, I like to stir in the juice of one lemon.

Slow Cooker Whole Chicken Soup
adapted from the Kitchn

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots
3 medium celery stalks
8 cups (2 quarts) water
1/2 teaspoon dried thyme
2 bay leaves
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups cooked rice (optional)
1 fresh lemon, juiced (optional)

1.  Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. (This part adds some flavor but is ok to skip if time is short.)  Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the whole chicken, the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.  Add the salt and pepper. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.

2.  Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands or two forks to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.  Add the lemon juice, if using.

3.  Add the rice, if using, and stir to combine. Or- add the rice to your bowl and then pour soup over it.  Leftovers are better this way too.  Taste and season with salt and pepper as needed.
**This post and photos are property of http://dishingwithdish.blogspot.com/**

Tuesday, March 13, 2018

Paris Sights

Here are the rest of the pics from our Paris trip, almost a year ago. I shared the food pics already.  My husband I just went for a quick 2-day trip.  We did the hop-on, hop-off bus and it was great.  We were able to see so much.  The first day was sunny and beautiful.  It rained the second day, but we had already seen most of what we wanted.  We also took a Seine boat ride the first day and got some pics from that.  I didn't bring my big camera so these are just phone pics. 

 Notre Dame, above and below.

The Louvre pyramid, above.
 The Arc di Triomphe, above, and views from the top, next 2 pics.

 Musee D'Orsay, above, and paintings inside, next 2 pics.

 Under the Arc di Triomphe, above.  Laduree on the Champs Elysees, below.

Paris Opera house, above.  Inside pics, below.  (Amphitheatre/seating area was closed :( )

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Sunday, March 11, 2018

Paris Food Pics

Almost a year ago, my husband I took an overnight trip to Paris.  We were in Germany and took the Ice Train.  I just realized I never posted about the trip here! This post will be just about the delicious and wonderful food there.  We ate so much; we were never really hungry.  But there's just so much to eat there!  Lol.  Another day I'll post scenery pics.
The first thing we ate after arriving; a choc croissant and an almond one.  SO GOOD!

French Onion Soup!

Floating island; meringue floating on custard, covered in salted caramel.  So good!  (Again)

Macarons at snooty Laduree.  

Hot chocolate at snooty Laduree, on the Champs Elysees, around 11 pm.  :)

Lunch at the cafe in the Musee D'Orsay.  

Nicoise salad at the Musee D'Orsay cafe.

Train station hot chocolate; about to leave Paris.

Food bought at the train station; we ate this for dinner on the train.  Everything was beyond delicious.  I want some now!

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Wednesday, March 7, 2018

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut cookies are some of my favorite cookies ever.  I've tried a few recipes in the past, and they've all been good, but not wow.  I tried this recipe recently, from Joy the Baker, and have finally found my go-to recipe for these cookies.  These are soooo good!!  I made them with my daughter during a snow day last week and it was so nice to have these warm cookies baking while it was snowing outside.  These cookies contain some things usually not found in these types of cookies: cream cheese, browned butter, and dry milk powder.  Joy the Baker is a baking genius; if you love White Choc Mac cookies, you need to try this recipe! Note: I only had salted butter and used it, and it was fine.

White Chocolate Macadamia Nut Cookies
adapted from Joy the Baker
Makes about 4 dozen

8 oz. (1 block) cream cheese, well softened
1/2 cup (1 stick) unsalted butter, softened to room temperature (I used all salted; decreased the salt a tiny bit)
1/2 cup (1 stick) unsalted butter, melted to browned and cooled slightly (brown it; dont' burn)
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 cup instant (dry) milk powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 1/2 - 2 cups coarsely chopped macadamia nuts
2 cups coarsely chopped white chocolate

1.  In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and softened butter until light and creamy, about a minute. Make sure that both the cream cheese and butter are very well softened. Add the browned butter and sugars and beat until well combined. Add the eggs and vanilla extract and beat on medium-low speed for 3 minutes until pale and fluffy.
In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.

2.  Add in the dry ingredients and mix until combined. Fold in the chopped nuts and white chocolate.
Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hour, or overnight.

3. Remove the dough before baking- about one hour early if refrigerated overnight.  Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.

4.  Spoon out dough balls, a heaping 2 tablespoons of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 9-12 minutes, until edges begin to brown but the middle is still a bit gooey. Cool before serving to allow them to hold their shape.
**This post and photos are property of http://dishingwithdish.blogspot.com/**

Thursday, March 1, 2018

Applesauce Oat Muffins

These muffins are quick and easy, and a healthy little snack.  I used cinnamon applesauce for more cinnamon flavor.  I like the use of oats in these. 

We had a snow day here and made thick Italian hot chocolate with whipped cream; so good!
Applesauce Oat Muffins
adapted from Mel's Kitchen Cafe

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

1.  Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

2.  In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter (or oil), and sugar. Set aside.

3.  In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter will be a little wet.  

4.  Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.  Remove the muffins to a rack to cool completely. 

 **This post and photos are property of http://dishingwithdish.blogspot.com/**

Friday, February 23, 2018

Baked Jalapeño Popper Wonton Cups

I LOVED these!!  They were pretty easy to make, too.  I used Neufchatel instead of full-fat cream cheese and they were fine.  We had these for our Un-Superbowl party.  (We don't like football so we just watched movies while we ate snacks.)  These were the most popular thing, except some brownies I made that I'll post later.  I also had a veggie tray and Tex-Mex 7-Layer Dip.  

You'll be tempted to use a mini muffin pan to make these, but don't.  It looks like the wonton wrapper is too small for a regular tin, but it's fine.  It works.  

Baked Jalapeño Popper Wonton Cups
adapted from Lemon Tree Dwelling
I doubled the recipe and did half w/out jalapeños
Original recipe makes 12

12 wonton wrappers (frozen or in produce section)
4 oz. light or regular cream cheese, softened
1/2 c. sour cream
about 6 pieces bacon, cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese reserve 2 Tbsp.
3-4 jalapeños seeded and chopped (I used pickled)

1.  Preheat oven to 350 degrees.  Spray muffin pan with cooking spray.  Press one wonton wrapper into each muffin cup; bake 8 minutes or until lightly browned.  Remove from oven and cool slightly.

2.  In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.  Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

3.  Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
 **This post and photos are property of http://dishingwithdish.blogspot.com/**