Thursday, September 29, 2011

Peanut Butter Cookie Dough Brownies

Peanut Butter Cookie Dough Brownies
Adapted from The Farm Girl
By Erin at Dinners, Dishes and Desserts

2 envelopes unsweetened chocolate
1/3 cup canola oil
1 cups sugar
2 eggs
3/4 cups flour
½  tsp baking powder
½  tsp salt

1/2  cup peanut butter
1/4 cup butter, softened
1/2 cup brown sugar
2 Tbls milk
1 tsp vanilla
¾  cup flour
1/4 tsp salt

1 c. semi-sweet chocolate chips   Or Any melted Chocolate
2 Tbsp. shortening

½ cup powdered sugar
1 Tbls milk
2 Tbls peanut butter
¼ tsp vanilla

Preheat oven to 350 degrees.  Prepare and 8x8 baking pan. 

To make the brownies blend the chocolate and the oil together.  Mix in the eggs and sugar.  Stir in the flour, baking powder and salt until just combined.   Pour batter into pan and bake for about 25 minutes.  Allow to cool completely.

To make the filling cream together butter and brown sugar.  Mix in the peanut butter, vanilla and milk.  Stir in flour and salt until well combined.  Spread over cooled brownies.  It may be sticky. You can spray a spatula with non stick spray, or slightly dampen your hands to spread out. 

Melt Chocolate and pour over the peanut butter layer.  Put in fridge for 30 minutes to start to harden. 

Stir together the sugar, milk, vanilla and peanut butter.  Adjust the level of milk to get your desired consistency.  Drizzle over chocolate layer.  Store in fridge.  Enjoy!!

Wednesday, September 28, 2011

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Recipe from Our Best Bites
By Erin at Dinners, Dishes and Desserts

¼ cup lime juice
¼ cup white wine vinegar
5 cloves garlic
1/2 tsp. Kosher
2 tsp sugar
1 c. canola oil
1/2 cup cilantro, chopped

In a blender or food processor, combine lime juice, vinegar, garlic, salt, and sugar. Blend until well combined.  With the food processor running, add in a slow stream of oil.  Pulse in the cilantro.   You want the cilantro to be well blended, but still be able to see plenty of flecks.  Store in the fridge.  Shake or stir well before serving. 

Tuesday, September 27, 2011

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
Recipe adapted from Kraft Foods
By Erin at Dinners, Dishes and Desserts

1 package Oreo's
3  8 oz pkg. Cream Cheese, softened
3/4 cup sugar
3/4 cup Sour Cream
1 tsp. vanilla
3   egg
Heat oven to 325°F.

Put 1 cookie in 24 prepared muffin cups. Chop 8 of the remaining cookies; set aside. 

Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Scoop into baking cups.

Bake for 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.  Topped with Whipped Cream, and 1/2 an Oreo to serve. 

Monday, September 26, 2011

Chocolate Chip Cookies

Chocolate Chip Cookies
By Erin at Dinners, Dishes and Desserts

1/2 cup butter
1/2 cup Shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips

Cream butter, shortening and both sugars together.  Add in vanilla and eggs.  Mix until well combined.  Add flour, baking soda and salt. Stir until just combined.  Mix in chocolate chips. 

Bake at 350 degrees for about 10 minutes.  Transfer cookies to a wire rack to cool.  Makes approx 3 doz cookies.

Sunday, September 25, 2011

Citrus Garlic Chicken with Coconut Lime Rice

Coconut Lime Rice
By Erin at Dinners, Dishes and Desserts

1 cup Coconut Milk
1 cup Chicken Stock
1 Tbls Coconut Oil
1 cup Long Grain Rice
1 lime, lested and juiced

Heat Coconut Oil in the bottom of a pan.  Stir in rice to coat.  Add Chicken Stock and Coconut Milk.  Bring to a boil, then cover and reduce heat to low.  Cook for about 20 minutes, or until all liquid is absorbed.  Stir in lime zest and juice before serving. 

Citrus Garlic Chicken
By Erin at Dinners, Dishes and Desserts

1 pound boneless skinless chicken breasts
Salt and Pepper
1 Tbls Garlic, minced

1 Tbls Ginger, minced
1 Lime zested
1 Lemon zested
1 Cup Chicken Stock
3 Tbls Coconut Oil

Heat 2 Tbls Coconut Oil in a skillet over med - high heat.  Season both sides of chicken with salt and pepper.  Add chicken to the pan, and brown on both sides.  Remove from pan (it will not be cooked through). 

Add the garlic and ginger to the pan.  Cook for a minute or until soft.  Add in chicken stock.  Return chicken to the pan.  Cover and simmer over low heat until the chicken is cooked through. Remove chicken from the pan.  Stir in the zest and 1 Tbls of coconut oil.  Pour over chicken.  Enjoy!

Wednesday, September 21, 2011

Taco Pasta

Taco Pasta
Recipe The Girl Who Ate Everything
By Erin at Dinners, Dishes and Desserts

1 pound ground beef
10 oz small pasta shapes
1 small onion,diced
1 clove garlic, minced
1 (14 oz.) can Rotel tomatoes (or plain diced if you don't like spicy)
1 packet taco seasoning
3 ounces cream cheese
1/2 cup sour cream
Salt and pepper

Cook pasta according to the package directions.  Reserve 1/2 cup of the cooking water. 

Meanwhile, in a large skillet  brown ground beef, and onions over medium-high heat until cooked through. Once the meat is cooked, mix in the garlic and cook for about 30 seconds. Add in the diced tomatoes and taco seasoning.  Let simmer over medium heat for about 3-5 minutes.

Stir in the pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce.

Tuesday, September 20, 2011


Recipe from The Cookiepedia 
By Erin at Dinners, Dishes and Desserts

1 1/3 cups flour
1/2 tsp cream of tarter
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter, at room temperature
1/2 cup plus 2 Tbls sugar
2 Tbls light brown sugar
1 egg
1 tsp vanilla extra

For Rolling:
1/4 cup sugar
4 tsp cinnamon

Grease cookies sheets, or line them with parchment paper.  Set aside.  

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside. 

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy.  Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second.  Stop when the second batch is fully combined.

Stir together cinnamon and sugar in a bowl.  Roll 1 inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart.  Flatten the balls slightly with the palm of your hand.  

Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie.  Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool. 

Monday, September 19, 2011

Twix Peanut Butter Brownies

Twix Peanut Butter Brownies
By Erin at Dinners, Dishes and Desserts

1/2 cup butter, melted and cooled slightly

4 oz unsweetened chocolate, melted

1 cup sugar
2 eggs
3/4 cup flour
1/4 tsp salt
1/4 tsp baking powder
2 Twix Peanut Butter Candy Bars

Mix together chocolate and butter.  Add in sugar and eggs, and stir until well combined.  Add flour, salt and baking powder.  Mix until just combined.  Chop the candy into small pieces.  Fold into the batter. 

Pour into a prepared 8x8 pan.  Bake at 350 degrees for 25 minutes.  Cool, and enjoy!

Sunday, September 18, 2011

Caramelized Onion Dip

Caramlized Onion Dip
Adapated from The Barefoot Contessa
By Erin at Dinners, Dishes and Desserts

3 large sweet onions (yellow or white)
3 Tbls butter
3 Tbls olive oil
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened
1 cup sour cream
1 cup mayo

Slice all of the onions very thin.  Heat the butter and oil in a large pan over medium heat.  Add the onions, salt and pepper.  Saute for 10 minues.  Reduce heat to medium low, and continue cooking for about 20 minutes.  You want the onions to get soft and caramel in color.  You don't want them browned from too high of a temp.  Once cooked, allow to cool slightly. 

In bowl of an electric mixer combine cream cheese, sour cream and mayo.  Beat until smooth.  Add in the onions and mix until well combined.  Serve immediately or chill to serve later.  Works well with potato chips, and pita chips are my favorite dipper with this!

Thursday, September 15, 2011

Pumpkin Bread

Pumpkin Bread
From Food Network
By Erin at Dinners, Dishes and Desserts

3 cups sugar
1 cup canola oil
4 eggs
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp all spice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water

Preheat oven to 350 degrees. Grease and flour 2 9 by 5 loaf pans. 

Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. 

Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Wednesday, September 14, 2011

Raspberry Fool

Raspberry Fool
By Erin at Dinners, Dishes and Desserts

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1 pint raspberries

Using an electric mixer whip the heavy cream over med high until you get soft peaks.  Mix in powdered sugar and vanilla.  Do not over mix or it will curdle and turn to butter. 

Place all but a few raspberries in a food processor.  Puree until almost smooth.  You don't want soup, but you don't want huge chunks either. 

Fold the raspberries into the cream.  Serve in a glass, and top with the reserved raspberries. 

Monday, September 12, 2011

Spinach Artichoke Dip

Spinach Artichoke Dip
Adapted from Food Network
By Erin at Dinners, Dishes and Desserts

1 package Frozen Creamed Spinach, cooked as directed on package
1 small jar artichoke hearts, chopped
8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Place cooked spinach in a bowl.  Add in all the other ingredients, and stir until well blended.  Best served warm.  You can place in a small crock pot on warm or low for a party.. 

Saturday, September 10, 2011

Flourless Nutella Cake

Flourless Nutella Cake
By Erin at Dinners, Dishes and Desserts

6 eggs (separated)
¼ tsp salt
1 stick of butter (softened)
400 g of Nutella
1 tablespoon rum, Frangelico or water (I used Water)

100 g ground hazelnuts (I only had almonds, so that is what I used)
100 g melted dark chocolate

Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

Unmold, cool the cake and get the icing ready.

75 ml heavy whipping
125 g dark chocolate
1 tablespoon rum, Frangelico or water (I used Water)

100g Hazelnuts, toasted and Chopped or 1 pint Raspberries
Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens.   I added 4 Tbls powdered sugar at this point because it was too dark for me.  Still did not end up all that sweet. 

Spread/pour the thickened chocolate mixture over the cake.

Decorate with chopped toasted hazelnuts or raspberries

Thursday, September 8, 2011

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
By Erin at Dinners, Dishes and Desserts

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips

Heat oven to 375. Spray muffin pan with no stick spray.

Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins.  Top with a few extra chocolate chips.  Bake for 14 minutes.  Enjoy!

Tuesday, September 6, 2011

Garden Fresh Salsa

Garden Fresh Salsa
By Erin at Dinners, Dishes and Desserts

2 or 3 medium size tomatoes (I like Roma's)
1/4 med size onion
4 sprigs cilantro
2 cloves garlic
1 tsp garlic salt
2 Tbls lemon juice
1 jalapeno

Use a food processor to mix everything but the tomatoes.  Get it to a nice fine consistency.  Add in tomatoes, and pulse a couple times.  Leave slightly chunky.

Monday, September 5, 2011

Fougasse Stuffed with Roasted Red Peppers

Fougasse Stuffed with Roasted Red Pepper
From Artisan Bread in Five Minutes a Day
By Erin at Dinners, Dishes and Desserts

1 pound Olive Oil Dough
1 Medium red bell pepper (or jarred roasted red pepper, drained)
Coarse Salt
1/4 tsp thyme (I didn't have any, used rosemary)
Olive Oil
Whole wheat flour (for dusting, other flour would work too)

If you are using a whole bell pepper, roast it under the broiler or on top of your gas stove.  Put it in a bowl, and cover with plastic wrap for 10 minutes.  Peel the skin away.  Slice into strips.

Preheat oven to 450 degrees, with baking stone in the oven.  Place a broiler pan near the bottom of the oven.

Dust the surface of the refrigerated dough with flour.  Cut off a 1 pound piece.  Dust the piece with more flour and shape into a ball, stretching the dough around the bottom on all 4 sides.

Using a rolling pin, form a large flat round about 1/8 in thick.  Add more flour than normal, when you are going to cut slits, so the dough doesn't close immediately.  Place the dough on a pizza peel (or flat cookie sheet) covered in whole wheat flour.

Cut the slits into the circle of the dough, only on one half.  You made need to add more flour if it is sticky.  Spread open the holes a little using your fingers.  Please the red pepper strips on the other half of your dough, leaving a 1 inch border.  Dampen the dough edge, fold the slitted side over to cover the peppers.  Pinch to seal.  Brush the loaf with olive oil.

Slide the fougasse onto the hot stone.  Pour 1 cup hot water into the broiler tray.  Bake for 25 minutes, or until golden brown.

Allow to cool, then slice or break into pieces to serve.

Thursday, September 1, 2011

S'Mores Bars

S'mores Bars
By Erin at Dinners, Dishes and Desserts

1 1/2 cups Graham Crackers (1 sleeve), crushed
1/3 cup butter, melted
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup mini marshmallows
1 bag chocolate chipss
3 Hershey Bars

Preheat oven to 350 degrees.

Mix together the graham cracker crumbs, melted butter, and sugar.  Press into the bottom of a 13x9 in pan.  Bake for 7 minutes.  Allow to cool slightly.

Cream butter, shortening, sugar and brown sugar together.  Blend in eggs and vanilla.  Stir in flour, salt and baking soda.  By hand mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust.  Bake for 10 minutes.  Top with broken pieces of Hershey Bars.  Return to oven and bake for 15 more minutes.  Remove and allow to cool before cutting.  Enjoy!