Peppermint Crunch Macarons

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Makes about 30 macarons.

280 grams powdered sugar (1-1/4cup)

160 grams Almond Flour (3/4cup)

3 egg whites, room temperature

1 pinch cream of tater

1 pinch of salt

50 grams sugar (1/4cup)

1/2 tsp vanilla

In a blender or food processor add powdered sugar and almond flour, give it a spin until combined well. Remove from blender and sift into a medium bowl.

In bowl of mixer place ROOM TEMPERATURE egg whites and cream of tater, beat until frothy, slowly add sugar and continue to beat until stiff peaks have formed.  Add have your almond flour and powdered sugar mixture to your egg whites and gently fold in until combined. Once combined add vanilla and the rest of your almond flour/powdered sugar mixture stirring gently until blended. Transfer mixture to a piping bag fitted with a medium round tip.

On a piece of parchment paper trace 30- 1 inch circles, set parchment paper upside down (you do’t want the pencil to transfer to your cookies)  onto a baking tray. Pipe your mixture onto your circles, then smack your tray once or twice and the counter. Let your cookies rest now for 35 minutes on the counter.

Preheat oven to 300 degrees, bake for 25 minutes or until firm to touch. Once baked let cool completely on baking tray.

Filling and Peppermint Crunch

1/3 cup butter, softened

3/4 tsp vailla

1/4 tsp peppermint extract

1 Tbsp milk

1-1/2 cups powdered sugar

5-6 candy canes smashed into little bits (peppermint crunch)

Beat all the ingredients together till soft and creamy, Pipe onto your cooled cookies and sandwich second cookie on top, roll into peppermint crunch and enjoy. 🙂

 

BLTA Panzanella Salad

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Salad

8 pieces of bacon, uncooked

1 head of romaine lettuce, chopped

1-1lb container grape tomatoes, halved

6 pieces sourdough bread, cut into 1 inch cubes

2 avocados, cut into cubes

Dressing

1/4 cup olive oil

1/4 cup red wine vinegar]

1 tsp honey

1 tsp dijon mustard

pinch of salt

pinch of pepper

Cook bacon  in a skillet until crispy. Remove bacon and set on paper towels, set aside. Pour out bacon grease leaving about 1 Tbsp of bacon grease in the skillet. Add bread to skillet and toss to coat in bacon grease, crispy bread on medium heat, about 3-5 minutes. Remove from skillet and set aside.

To a bowl add lettuce tomatoes and avocados. Crumble bacon and add to bowl. Add bread to salad bowl and toss.

In a small bowl add all of your dressing ingredients and whisk until combined.

Add dressing to your salad and toss. Let sit about 10 minutes before serving to let your bread soak up some dressing, serve and enjoy 🙂

French Dip Sliders

Preheat oven to 350 degrees.

6 Tbsp butter, divided

12 white dinner rolls

1lb deli roast beef

12 slices swiss cheese

1-1/2 cups french fried onions

1/4 cup Johnny’s french dip au jus concentrate

1 tsp worcestershire sauce

1 Tbsp sesame seeds

1 Tbsp minced onion

Melt 2 Tbsp butter and spread on bottom of a 13×9 baking dish. Without separating rolls, slice the rolls in half. Place bottom half of rolls in baking dish. Top with cheese, roast beef and french fried onions.

In a small bowl melt the remaining 4 Tbsp of butter, mix in Johnny’s french dip au jus, Worcestershire sauce, sesame seeds and minced onions, whisk until combined.  Pour mixture over top of rolls.

Bake sliders at 350 degrees for 15 minutes. ENJOY!! 🙂

Mocha Filling

5 Tbsp flour

2 Tbsp unsweetened coco powder

2 Tbsp instant Espresso granules 

1 cup 1/2 &1/2

1 cup butter, softened

1 cup powdered sugar

1 tsp vanilla

In a medium pot whisk together flour, cocoa powder, espresso and 1/2&1/2. Cook over medium heat, whisking constantly until thickens about 5 minutes. Remove from heat and place in a small bowl, cover with plastic wrap placing wrap on surface. Let stand 30 minutes or until cool.

In bowl of mixer cream together butter and powdered sugar, add cooled mocha mixture 1 Tbsp at a time, beating until combined after each addition. Add vanilla and beat until whipped cream consistency. 

Triple Chocolate Mousse Cake

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So, today is the last day of #Choctoberfest. Hopefully you were able to find a few new chocolately recipes. My last post for choctoberfest is what I am calling my Grand Finale. I made this triple Chocolate Mousse Cake for my son’s 19th Birthday and it has been killing me keeping it from you all!! LOL  Trust me when i say this looks harder than it is the only baking involved is the brownie bottom, but you do need to extend your 9 inch springform pan a couple of inches to hold all the chocolatey goodness, so start by lining the bottom of your springform pan with parchment paper. After you have lined the bottom build a ring out of parchment that is at least 2 inches taller than the top of your pan. Now you are ready to begin…..


For the Brownie Layer

1 box of you favorite brownie mix

Plus

whatever your box of brownies calls for

follow the directions on your box of brownies and then carefully pour into your already prepared pan and bake according to the 9×9 times to follow. Remove from oven and let cool completely. Once cooled you can remove onto the next layer.

Dark Chocolate Mousse Layer

9 ounces Dark Chocolate Chips

1-3/4 cups heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp Water

Milk Chocolate Mousse Layer

9 ounces Milk Chocolate Chips

1-3/4 cup heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp water

Semi Sweet Mousse Layer

9 ounces Semi sweet chocolate chips

1-3/4 cup heavy cream

2 tsp unflavored gelatin

2 Tbsp water

Between Each Mousse layer you are going to want to place your cake in the fridge for 25 minutes to let it “set up” before you add the next layer on top

For Each Mousse Layer

Combine chocolate and 3/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second increments stirring every 30 seconds until the chocolate is melted and smooth, let cool to room temperature. While you wait for your chocolate to cool. Mix the gelatin and water together and set aside to let the gelatin absorb. When your chocolate is cool microwave the gelatin bowl for 15 seconds, pour melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to stiff peaks. Carefully fold chocolate into whip cream just until incorporated. Spread your first layer on top of your cooled brownie and set in fridge for 25 minutes to firm up.

After 25 minutes….. Continue on the same way you made the Dark chocolate mousse layer except using the milk chocolate chips and set back in fridge for another 25 minutes.

Once your milk chocolate layer has firmed up (25 minutes) make the semisweet layer and place on top of the milk chocolate layer. Let firm in fridge overnight. Remove from spring form pan place on a cake board and top with whipping cream and mini chocolate chips!! ENJOY!!

 

Imperial Chocolate Cherry Cookies

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Day 10 of #Choctoberfest!! First I need to start with I received free product from Imperial Sugar in exchange for a post all the opinions are my own.

What better way to use Imperial Sugar then making a Chocolate sugar cookie, but plain chocolate sugar cookies were well just a little to plain so I had to add some cherries to push this one over the top. These little gems will be the center pieces of my Christmas Cookie platters this year. Don’t the look like Roudolph noses??? Yes, I know Christmas is still I few days away but I like to plan ahead. Pour yourself an Ice Cold Glass of Milk and let’s get started.

Preheat oven to 375 degrees and line three baking sheets with parchment paper, set aside.

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 (4oz) package Unsweetened Chocolate

1/2 cup butter

8 ounces Cream cheese, softened and cubed

1-1/4 cups Imperial Sugar, divided

1 egg room temperature

1 tsp vanilla

1 can cherry pie filling

1/2 tsp almond extract

Mix flour, baking soda and salt in a small bowl, set aside. Microwave chocolate and butter in a large microwave safe bowl for 2 minutes. Stir until chocolate is completely melted. Add cream cheese and continue to stir until cream cheese is completely melted. Stir in 1 cup sugar, egg, and vanilla. Add flour mixture and mix well. Place Dough in fridge for about 20 minutes.

Roll dough into one inch balls and then roll into a bowl filled with your remaining 1/4 cup of Imperial Sugar and place on already prepared baking sheet. Press your thumb into center of each cookie.

In a small bowl mix cherry pie filling with almond extract.

Into the center of each cookie fill indentation with one cherry.

Bake 8-10 minutes at 375 degrees. Cool one minute on baking tray and then move to cooling rack to let cool completely. ENJOY! 🙂

 

Chicken and Dumplings

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3 Boneless, skinless Chicken Breasts

2 pats (about 2 tsp) butter

2 cans cream of chicken soup

1 can chicken broth

4 carrots sliced

4 stalks of celery, sliced

1 small can peas

1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters

In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.

Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.

ENJOY