"Bad Boy" Giant Double Chocolate Cookies

       A quarter pound of sinful chocolate. Come to mama you bad boy.

Speaking of "Bad Boy" this is Sergey, he was our waiter on the cruise. In addition to being cute with his provocative smile and charming Russian accent, he was also funny. All the ladies at our table were gaga over him. When Pap snapped this picture he said this was his "bad boy" pose.

Yield: 12 very large cookies

Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:
1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.

3. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

4. Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Thanks to Annie's Eats for this recipe.

Braided Easter Bread

Spring is in the air. And let me be the first to give a big HOORAY! I don't know about you, but I am so sick of looking at barren trees. While we're waiting for those first blossoms to appear... think planning for Easter. This braided bread is a classic. It's easy to create and has a simple attractive appeal.

Ingredients:
1 package active dry yeast
1/2 cup lukewarm water
2 to 2 & 1/2 cups flour
3/4 stick butter, softened
1/2 cup sugar
Juice and grated rind of 1 lemon
1/4 teaspoon salt
1 egg
4 whole uncooked eggs, plain or colored

Directions:
1. In a small bowl, dissolve yeast in 1/4 cup of lukewarm water. Set aside.

2. In a medium mixing bowl, add remaining water and 1 cup flour. Using an electric mixer, mix in yeast until well blended and smooth. Cover bowl with plastic wrap and a towel and place in a warm place to rise, 1 to 2 hours. This mixture should double in bulk.

3. In an electric mixer, cream butter. Gradually add sugar and beat until light. Add lemon juice and rind and salt. Add egg.

4. Add raised yeast mixture and mix well.

5. With a wooden spoon, stir in about 1 to 1 & 1/2 cups of flour. Turn dough out onto a floured surface and knead to form a soft non-sticky dough. Shape into a ball. Place dough in a greased bowl. Cover with plastic wrap and a towel and let rise in a warm place until doubled in bulk, about 2 hours.


6. Punch down the dough with your fist. Divide the dough into 2 equal pieces. Roll each piece of dough into a long cylinder about 1 & 1/2 inches thick.

7. Loosely twist two pieces of dough together to form a loose braid. Form the braid into a ring shape and place on a parchment-lined cookie sheet. Place uncooked eggs into spaces in braid. Cover with plastic wrap and towel and let rise until doubled in a warm spot, about 40 minutes. Remove plastic wrap and towel.

8. Preheat oven to 375 degrees.

9. Bake for 25 to 30 minutes, or until golden brown.

10. Remove from the oven. Cool bread in a pan on wire rack. Serve warm or cold. When cool, if desired, frost top of loaf with confectioners' frosting.

Prepost of my CSN Review

I did a review for CSN stores several months ago. And much to my delight, I received another e-mail today asking if I'd like to do it again. Well..... you bet your sweet bippie (a saying from Laugh-In for all you young whipper snappers).

CSN stores have a ton of items, from coffee tables to bookshelves, lighting, and even adjustable bar stools. Honestly, they have everything that you can think of in their 200+ stores. You just need to go and check it out for yourself.



So dear followers, stay tuned for my review because I will also be doing anyother giveaway. I plan on giving away a wonderful assortment of items.

Wicked Banana Cream Pie Cupcakes

Vacationing is frickin' exhausting.  Yet, exhilarating, all at the same time.  But, mostly exhausting. It's been hard to get back to baking. But I have made the ultimate sacrifice and mixed up a food-porn cupcake for you to ogle. Yeah, I'm a real trooper.

I give thanks to Bakers Royale for this wonderful recipe.

Preparation: Line cupcake pan with liners. Heat oven to 350 degrees F.

Ingredients for Vanilla Cupcakes:
2 cups of unbleached all-purpose flour
1 ½ cup granulated sugar
1/2 t baking powder
¼ t baking soda
¼ teaspoon salt
1 ½ cups unsalted butter, softened
3 large eggs
1 ½ tablespoons vanilla extract
¾ cup sour cream
½ cup milk

Ingredients for Banana Cream Pie Filling:
1 ½ bananas, plus 1/2 banana for divided use
1 cup milk
1 cup heavy cream
¼ cup corn starch
½ cup sugar, plus 2 tablespoon sugar
1 tablespoon vanilla
¼ kosher salt

Ingredients for Coconut and Pecan Graham Cracker Crust:
1 ½ cup graham cracker crumbs
½ cup sweetened coconut shreds, toasted
½ cup pecans
½ cup sugar
8 tablespoons butter, melted

Ingredients for Whip Cream Frosting:
2 cups of whip cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Directions for Vanilla Cupcakes:
1. Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.

2. Turn off mixer. Combine sour cream and milk until smooth. Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.

3. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Directions for Banana Cream Pie Filling:
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 – 7 minutes. Remove from heat and let cool slightly.

Directions for Whip Cream Frosting:
1. Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.

Directions for Coconut and Pecan Graham Cracker Crumbs:
1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble. Alternatively, you can place all ingredients in a baggie use a rolling pin to crumble the mixture. Add melted butter and mix to combine.

Assembly:
1. Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whip cream to preference. Rim frosting with coconut and pecan graham cracker mixture by placing crumbs in your hand and pressing it into the sides. Finish by drizzling caramel sauce on top.

Father Dominic's 8-Minute Pizza Sauce

I'm back! We had a fabulous time on our cruise. And I will be sharing pictures all week.

Several weeks ago, I was asked to do a review of a cookbook, Thursday Night Pizza. Well, I jumped at the chance because I love pizza. And what makes this book especially interesting is the fact that it's written by a Benedictine monk. What a unique individual Father Dominic is. In addition to serving the Lord, he also serves his brothers at Saint Bede Abbey by making pizza every Thursday night. He currently has written three cookbooks and also had a show on public television.

After being pampered all week on the cruise, I needed to ease back into cooking and baking. So I decided to try the 8-Minute Pizza Sauce recipe. I used a store bought pizza crust because Publix had them buy-1 get-1. And to make our pizza healthier, we used sauteed pepper and onions and turkey bacon. No cheese.

Ingredients:
1 (15 ounce) can of crushed tomatoes, undrained
1/4 cup tomato paste
1/4 cup red wine
2 small cloves garlic, minced
3 tablespoons Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
salt to taste

Directions:
In a medium saucepan, heat tomatoes, paste, and wine over medium-high heat for 5 minutes, stirring constantly. Stir in seasonings, turn heat down, and simmer for 3 minutes. Remove from heat and cool to lukewarm before use. May be refrigerated for up to 3 days.

Pap and I rode this cute little three wheeled scooter around the beautiful island of Cozumel. It was a Blast!!

Individual Meat Loaves with Smoky Mashed Potato Bake

Mmmmm...... meat and potatoes.

Ingredients for meat loaf:
2 pounds lean ground meat
1 tablespoon reduced-sodium Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1 medium onion, minced
5 white bread slices, crusts removed
1/2 cup fat-free milk
1/4 cup egg substitute
1-1/2 cups soft breadcrumbs
Vegetable cooking spray
1 (12-ounce) bottle chili sauce
1/2 cup boiling water

Directions:
1. Combine first 5 ingredients.

2. Cut bread into small pieces. Place bread, milk, and egg substitute in a large bowl. Beat at medium speed with an electric mixer until blended. Stir in meat mixture.

3. Shape mixture into 6 loaves; roll in breadcrumbs. Arrange loaves in a 13x9-inch pan coated with cooking spray. Spread chili sauce over loaves. Pour 1/2 cup boiling water into pan.

4. Bake a 350 degrees for 1 hour. Yield: 6 servings.

Thumbs up from Pap.

Ingredients for Smoky Mashed Potato Bake:
3 garlic cloves, minced
1 teaspoon olive oil
Vegetable cooking spray
3-1/2 pounds new potatoes, cut into 1-inch pieces
3/4 cup (3 ounces) shredded smoked Gouda cheese, divided
1 cup fat free half-and-half
1/2 cup light margarine
1/2 (8-ounce) package fat free cream cheese, softened
1/4 teaspoon salt

Directions:
1. Saute garlic in hot oil in a small skillet coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Set aside.

2. Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until dender; drain.

3. Mash potatoes in a large bowl. Stir in garlic, 1/4 cup Gouda cheese, half-and-half, and next 4 ingredients until blended. Spoon mixture into a 13-x-9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/2 cup Gouda.

4. Bake at 350 degrees for 30 minutes or until cheese melts. Yield: 10 servings.
Adapted from Southern Living.

"You Are My Sunshine" Giveaway

Here's a nice little giveaway for one lucky person. A pretty little apron sewn by moi, a 42-ounce bag of M&M's, and a cookbook (Decorating Cupcakes, Cakes, & Cookies). To enter.... be a follower and leave a comment. You have until midnight of February 28.   

As you are reading this, Pap and I are soaking up some tropical rays on a cruise. It's a celebration for us, 40-years of martial bliss. Holy cow.... just writing 40-years gives me pause.

I decided to share with everyone a little personal history about myself. When I was a little girl, age five, I remember staring out the living room door. My parents asked, "What I are you looking for?" My reply, "My boyfriend is coming to take me out for a spaghetti dinner."

Fourteen years later, the man of my dreams did indeed show up at my parents door. It was 1970 and Pap had just returned home from serving his country in the Vietnam War. His sister lived a few houses down from my parents. For whatever reason, she decided I would be a good match for her brother. What a wonderful thing she did for me!

Our first date was to an Italian restaurant named Dantes. Little did I know as I feasted on spaghetti we would be married six months later. Forty years later, I look back at that skinny, naive girl and marvel at her good luck for marrying such a wonderful man. He took her from a sad little Appalachian coal mining town and introduced her to a fabulous dream life.

Liar... Liar... Pants On Fire - Worst Brownies Ever!

Okay, let me tell you these are some of the moistest brownies I've ever eaten. What? You don't know whether or not you can trust what I say. I NEVER LIE ABOUT CHOCOLATE! Brussel sprouts yes, chocolate never.

Listen to me carefully. Run don't walk to your kitchen. In record time I want you to mix all the ingredients together. Then sit on the kitchen floor in front of your oven. Turn on the oven light. Then wait for it..... wait for it.... wait for it. BEEP. Remove brownies from oven and eat straight from pan. See.... best brownies ever!

Ingredients:
10 tablespoons (1-1/4 sticks) unsalted butter, cu into 1-inch pieces
1-1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons water
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 cup walnut pieces ( I used pecans. I live in Georgia. It's against the law to use anything else)

Directions:
1. Position rack in bottom third of oven; preheat to 325 degrees. Line 8x8xx2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick cooking spray.

2. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat.

3. Immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

4. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 browniees.

Adapted from Bon Appetit.

Alexia Garlic Baguette Bruschetta

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Alexia for giving me the chance to sample one of their delicious products.

Alexia uses only all-natural ingredients. Their garlic baguette is made in the traditional style with crispy French bread and their own special blend of real butter, robust garlic, and spices. I knew their bread would be perfect for the bruschetta that I wanted to make.

Ingredients:

1 package Alexia Garlic Baguette, baked according to package directions
6 or 7 ripe plum tomatoes, diced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
6-8 basil leaves, finely chopped
salt and pepper to taste
1/4 cup extra virgin olive oil, to drizzle over bread

Directions:
In bowl, add diced tomatoes, garlic, and 1 tablespoon olive oil. Toss. Add salt and pepper to taste. Top bread slices with tomato mixture and lightly drizzle with remaining olive oil. Enjoy!

Red Velvet Baby Cakes

Individual desserts seem extra special. And these darling red velvet baby cakes will delight everyone on Valentine's Day.

Ingredients:
3-3/4 cups all-purpose flour
2-1/4 cups sugar
1/3 cup plus 2 tablespoons cocoa powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 large eggs, lightly beaten
2-1/4 cups vegetable oil
1-1/2 cups buttermilk
1-1/2 teaspoons distilled white vinegar
1-1/2 teaspoons vanilla extract
1 (1-ounce) bottle red food coloring
1 recipe Cream-Cheese Icing (recipe follows) (I used my Whipped Cream Frosting instead)

Directions:
1. Preheat oven to 350 degrees. Lightly grease and flour cookie sheet with rim. (Mine measured 13 x 29-inches)

2. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.

3. Add eggs, oil, buttermilk, vinegar, vanilla extract, and red food coloring; beat at medium speed with electric mixer until combined.

4. Spread batter onto cookie sheet.

4. Bake 20 minutes, or until a tester inserted near center comes out clean.

6. Let cool in pan 10 minutes. Using a 2-1/2-inch round cookie cutter, cut as many as you can from the baked cake. Use the bits and pieces for the cake crumb edging.

7. Use the icing of your choice. Mine is just a stabilized whipped cream.

Lemon Ricotta Pancakes with Blackberry Sauce

Day in and day out, Pap and I eat 1/2 cup of high fiber cereal for breakfast. Boring!!! So this morning I decided to rock Pap's world with some fabulous pancakes. Ricotta cheese, whipped egg whites, and lemon created a batter that is simply amazing. I love voluptuous whipped batters.... it's food porn at its best.

Ingredients for the blackberry sauce:
12 oz. blackberries, rinsed and drained
1/4 cup sugar
1 tbsp. cornstarch
1 tbsp. cold water

Ingredients for the pancakes:
1 cup ricotta cheese
1 cup milk
3 large eggs, separated
Zest and juice of 1 lemon
1-1/2 cups cake flour*
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup sugar

*You can substitute 3/4 cup all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.

Directions:
To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat and keep warm if desired. The sauce will thicken slightly as it cools.

To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl. Whisk to combine. Add in the cake flour, baking powder and salt and mix just until incorporated. In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy. Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.

Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated. Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

Heat a griddle or skillet over medium heat. Grease as needed. Ladle a scant 1/2 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter. If desired, keep finished pancakes warm in a 200˚F oven until all the batter is cooked. Serve warm with fresh blackberry sauce.
Yield: about 12 pancakes

Source: Annie's Eats

Lady Gaga Coconut-Macaroon Cheesecake

Yes, this cheesecake is an outrageous Diva. And rightly so. I love the huge bouffant of meringue topping this showstopper dessert.

Ingredients:
1-2/3 cups flaked coconut, toasted
1/2 cup ground almonds
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
3 eggs
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/3 cup flaked coconut
1 ounce semisweet chocolate
1 teaspoon shortening

Directions:
1. Preheat oven to 350 degrees.

2. For crust, combine 1 cup of the toasted coconut, the ground almonds, and melted butter in a small mixing bowl. Press mixture onto the bottom of a 9-inch springform pan; set aside.

3. For filling, beat cream cheese, the 1/2 cup sugar, and amaretto to almond extract in a large mixing bowl with an electric mixer on low speed till smooth. Add the tree whole eggs all at once. Beat on low speed just till combined. Do not over beat. Pour filling into crust-lined pan. Place the pan on a shallow baking pan in  the preheated oven.

4. Bake in the preheated oven for 40 minutes. (Cheesecake will not be completely done.) Sprinkle with the remaining 2/3 cup toasted coconut.

5. Meanwhile, allow egg whites to stand at room temperature for 30 minutes. Combine egg whites, vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on high speed till soft peaks form (tips curl). Gradually beat in the 6 tablespoons sugar, about 1 tablespoon at a time. Beat on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Carefully spread over partially baked cheesecake to within 1 inch of the pan. Sprinkle with the 1/3 cup coconut.

6. Return to oven and bake 12 to 15 minutes more or till lightly browned. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan and let cheesecake cool for 1 hour. Cover and chill at least 4 hours before serving.

7. Just before serving, heat chocolate and shortening in a small saucepan over low heat till melted. Drizzle over cheesecake. Let stand till chocolate sets. Make 12 to 16 servings.

8. Note: To toast the coconut, spread it in a single layer in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or till light brown. Watch it carefully, and stir it so it browns evenly.

SodaStream Jet Home Soda Maker Winner

SodaStream Jet Home Soda Maker

We've got a winner! Candace from Making House A Home was lucky number eleven. 

 
Thanks to everyone that entered. Don't be sad if you didn't win, I will be having another giveaway in about a week.