Top 5 of 2013

Crockpot Ham and Bean Soup

I couldn't get enough of this soup when I made it.  Very simple and totally delicious, this was my most viewed recipe of 2013.  With the weather so chilly right now, I think I'll go make some.

Samoa Brownies

I fell in love with this recipe the moment I dumped a truckload of caramel coconut over the top and then drizzled it with chocolate.  How can you not love this?

Baked Potato Casserole

Everyone should keep this recipe in their recipe box for those unexpected visitors.  No strange ingredients and in fact you probably have them all available right at this very moment. Combine them together and you get a sure fire hit at the dinner table.

Pineapple Gelato

Number four most viewed recipe from my blog is this Gelato.  I'm thrilled that people were so drawn to it because it is mighty tasty.  Very cool and refreshing on a hot day.

Baked Old Fashioned Donuts

Last but not least, one of my favorite recipes for an old fashioned cake donut that is baked in my very own oven.  I used the baking part as an excuse to eat more.


Thanks to all of you who visit my blog, pin it on Pinterest or share it on Facebook.  I appreciate all of your support and hope to see you and all your friends in 2014!

Butterscotch Squares

If you've ever been, currently are or have ever lived in the Northwest you will recognize the name of "See's Candy".  This recipe is meant to be a copycat recipe of their butterscotch squares candy.

I thought this was a super easy recipe to follow and the end result was a super sweet, super yummy candy.  Now, pay close attention because I don't say this very often.  This candy is super SWEET.  So cut the squares very small.  I made mine about 1 inch square and literally had to eat it in sections with a break in between.  You might be able to lesson the sweetness a little if you used a darker chocolate coating but overall I like the milk chocolate.

I think this is a great treat to serve at a party since it doesn't take more then a bite to get your sweet tooth fix.  Overall, very yummy and I'm glad I tried it.

CopyCat Butterscotch Squares

Recipe from CrazyForCrust

Ingredients

• 2 cups brown sugar
• 3/4 cup heavy whipping cream
• 6 Tbsp butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup powdered sugar
• 16 ounces melting chocolate for dipping (like Candiquick or almond bark)

Cooking Directions

1. Line a 9x9 or 8x8 inch pan with tin foil and then spray with cooking spray.
2. In a large saucepan over medium high heat, combine the brown sugar, cream and butter.  Stir until melted.  Bring to a boil and then reduce heat to low.  
3. Use a candy thermometer to bring mixture to 236º, stirring occasionally.  About 7-8 minutes.  
4. Turn the heat off and stir in the vanilla and salt.  Whisk in the powdered sugar and pour into the prepared pan. 
5. Let set at room temperature for a few hours or up a day ahead of time. 
6. Remove the foil from the pan and use a large knife to cut the square into quarters.  Now cut each quarter into small squares.  Use a swift cut to avoid breaking pieces. 
7. Melt the chocolate according to the package directions and then dip each square, tapping off the excess chocolate.  Place on wax paper and chill to set. 

Chocolate Covered Caramels

7-minute microwave caramels to be exact.  This was one of my favorite candies that I made this year.  My love for caramels combined with my love of chocolate made this a dangerous dessert for me to keep in my house.  I did give some away but I should have given it ALL away because I ate them like, well, like candy.  I kept them in the refrigerator but if you take them out about 10 minutes prior to eating they are perfect.  If you leave them out for too long the chocolate gets a little to melty, if you eat them cold the caramel isn't chewy it's brittle.  Trust me, I tested it both ways.

If you're timid about trying to make caramels then this is a great recipe to try since you don't need a candy thermometer and you don't have to think about what "stage" it's in.  If you follow the directions carefully you will have delicious caramels.

It is very important to read the directions carefully, all the way through, before you begin.  After reading the directions I was scared to deviate.  I'm glad I didn't.  You should make this when you can dedicate the 7 minutes to nothing but this process.  Do it when the kids are outside or napping, don't answer the phone, don't talk to anyone.  Concentrate on the process, it's only 7 minutes, you can do it.

Chocolate Covered Caramels

Recipe from Avery Cooks

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup (light colored variety)
• 1/2 cup sweetened condensed milk
• 1 1/2 tsp vanilla extract
• chocolate for dipping (I used half a bag of milk chocolate chips and 1/2 a bag of semi-sweet)
• 1 to 4 Tbsp vegetable shortening (optional but will make them shiny and pretty)
• sprinkles, jimmies, crushed nuts, sea salt, graham crackers, etc.

Directions

1. Have all of your ingredients ready beforehand, this is fast moving. 
2. Line a 8x8 or 9x9 square pan with tin foil, then spray with cooking spray. 
3. Use a very large microwave safe bowl (it will get very hot).  You need room for the bubbling up that this will do in the microwave so just use the biggest one you have that will fit in the microwave. 
4. Melt the butter for about 45 seconds or until completely melted. 
5. Add the sugars, corn syrup, and sweetened condensed milk to the melted butter and stir until smooth. 
6. Microwave again on high heat for 3 minutes 30 seconds. 
7. Use a hot pad to remove the bowl from the microwave and scrape down the sides very well.  Even though it doesn't appear to be much on the sides, you need to get ALL the sugar crystals off the sides of the bowl otherwise your caramel will be grainy.  Once you've scraped down the sides, use a damp paper towel to wipe the sides down.  You don't want any sugar crystals on the sides of the bowl. 
8. Return the bowl to the microwave for another 3 minutes 30 seconds. Watch this last cook cycle carefully so you can stop the microwave if it does begin to bubble up and might potentially go over the top of your bowl.  Use a hot pad to remove the bowl from the microwave and very carefully add the vanilla extract.  The mixture will bubble up when the vanilla is added.  Stir to incorporate - being very careful as it will be extremely hot and bubbly. 
9. Pour the mixture into the prepared pan and then cover with tin foil and refrigerate for at least four hours or overnight. 
10. When cool, lift the tin foil sides up and place it on a cutting board.  Use a sharp knife to cut the caramels into small cubes.  I did this by cutting the square into 6 long strips first, then 6 strips in the other direction.  If the caramel is still cold it will almost break off after the initial cut. As they warm, they will get softer. 
11. Use the double boiling method to melt the chocolate, or use the microwave in intervals to melt it but not over cook it. 
12. Make sure the caramels are still cold when you dip them into the chocolate.  You may need to refrigerate them while you are melting the chocolate so they are cold and don't melt while you are dipping them. 
13. Use a fork to dip them into the chocolate, tap off the excess and place on wax paper or parchment paper. Sprinkle them with whatever you choose. 
14. Place them into the refrigerator to set the chocolate.  Move them to an airtight bag or container. I would keep them refrigerated until about 10 minutes prior to eating. 

Merry Christmas

PW's Big Chocolate Birthday Cake with Chocolate Buttercream Frosting

My husbands birthday was this past Friday and this was his cake.  Four layers of deliciousness. He loves raspberry so the layers were slathered in raspberry jam and then the entire thing was frosted with chocolate buttercream.  It was yummy. 

He first saw this recipe while I was watching a DVR'd episode of The Pioneer Woman and told me this was the cake for him.  Of course he had my add some raspberry layers which I was happy to do for the birthday boy. 

I love this cake recipe, usually it's a sheet cake recipe but I've made it as cupcakes too.  It's divine, I love the texture and flavor.  I have posted this recipe on a smaller scale before, but it was nice and handy to have the appropriate measurements for this 4-layer version.  

If you're doing the raspberry jam layers, don't go too heavy on the jam.  If you do, the layers will start to slide off to the side. Not a good look.

Big Chocolate Raspberry Cake
modified slightly from The Pioneer Woman

Ingredients

• 4 sticks butter, softened + more for the pans
• 8 heaping Tbsp unsweetened cocoa powder +  more for the pans
• 4 cups all-purpose flour
• 4 cups granulated sugar
• 1/2 tsp salt
• 2 cups boiling water
• 1 cup buttermilk
• 2 tsp baking soda
• 2 tsp vanilla extract
• 4 whole eggs
• **Raspberry Jam (see below)

Directions

1. Preheat the oven to 350º, grease 4 - 9" round cake pans, then coat with cocoa powder
2. In a large mixing bowl, combine the flour, sugar and salt.  Set aside. 
3. In a large saucepan, melt the butter and then add the cocoa powder and mix until smooth. Add the boiling water and allow to boil for 30 seconds. Remove from the heat. 
4. Add the chocolate mixture into the flour mixture and stir will.  let cool slightly. 
5. In a separate bowl combine the buttermilk, baking soda, vanilla extract and the eggs that been beaten. 
6. Slowly add to the chocolate mixture and stir until smooth. 
7. Put and equal amount of batter into the four prepared pans. 
8. Bake for 20 minutes. 
9. Let cool completely before frosting, cool the layers in the refrigerator for best results before frosting. 

**If you're going to add the raspberry layers - I used a jar of my favorite raspberry preserves and put them in each layer - no frosting, just preserves.  Go easy on the preserves otherwise the layers will side off each other. 

Chocolate Buttercream Frosting

Recipe from Savory Sweet Life

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 1/2 cups confectioners sugar
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract or 1 tsp almond extract
• 4 Tbsp milk or heavy cream

Directions

1. In your stand mixer, beat the butter until light and fluffy - 2-3 minutes. 
2. Add the confectioners sugar, use low speed until the mix has come together (to prevent your kitchen from being covered in a cloud of sugar). 
3. Add the remaining ingredients and beat until smooth. 
4. If you need a thicker frosting, add a little more sugar one Tbsp at a time.  If it needs to be thinned, add a little more milk. 

Chocolate Covered Marshmallows

This is what happens when I have nothing sweet in the house and my holiday baking day is only four days away but I just can't wait! I get myself into trouble.  It doesn't help that I've got a sweet's loving little girl who encourages this outrageous behavior.  She even helped!  Do you think I could blame it all on her and claim to be the victim?

Didn't think so.

People know me way to well to believe that malarky.

Even thought this isn't much of a "recipe", there are a million ways to dress these babies up and make them super special.

For example:

Crushed candy canes.

Sprinkles - this one is my daughters.  She loves some sprinkles, the more the better in her book.

You could also roll them in crushed graham cracker (like a Smore), drizzle them with white chocolate, roll them in those tiny little M&M's or any tiny or cut up candy, or you could melt mint chocolate chips which are plentiful during the holiday season.  I've also seen where you can dip them in caramel first, then in chocolate.  I will be trying that one later. I bet crushed up toffee would be awesome! The possibilities are endless.

Here's all you need.

1 bag of regular sized marshmallows.
1 bag of your favorite chocolate chips.
toothpicks.
Cookie sheet lined with parchment paper or wax paper.

Just melt the chocolate in a double boiler, dip the tip of the toothpick in chocolate before inserting it into the marshmallow and dip, roll, sprinkle until your heats content.  Refrigerate when you're done dipping and decorating to set the chocolate.

Quick Queso

I know many of you will be attending a party of some sort this coming weekend.  I have a quick easy suggestion for an appetizer you can bring with you.

First of all, I saw these cute tortilla chips at WalMart.  Then I grabbed a cube of white Velveeta and a can of Rotel tomatoes and that's it!  I know many of you might already have this recipe, but if you don't you're missing out on some quick party magic.  Easy, delicious!

There is a slight "kick" with this, if you prefer no kick you can also just add some mild salsa.

Another suggestion is to brown some breakfast sausage or some Italian sausage and stir that in as well. So many possibilities.  The version above has the pretty red, green and white colors though. Very festive.

Quick Queso

Ingredients

• I box White Velveeta
• 1 can (10 oz) Rotel (tomatoes with green chilies)

Cooking Directions

1. Cut the Velveeta in large chunks and put into a large saucepan.
2. Begin melting over low heat.
3. Add the can of Rotel, juice and all. Stir until smooth.
4. Serve warm.