A Homemade Fruit and Yogurt Parfait
Use fresh or frozen fruit to make a midwinter healthy treat.

Butterfinger Buzz
A review of Nestle’s new caffeinated candy bar — a twist on an old favorite!

Cooking Gadgets
Cyndi has two Smith’s Edge knife sharpeners to give away this weekend!

Mardi Gras Cocktail Recipe
A delicious recipe for your Mardi Gras celebration

Quilled Pastry Hearts with Key Lime Curd
You can make quilled hearts out of paper or get really creative and make them from frozen puff pastry for a perfect Valentine’s Day dessert.

School Lunch Variations
Mary Emma at Country Kitchen chats about school lunches past and present and gives you a recipe for Mayonnaise Cake.

Valentine’s Treat: Strawberry Cheesecake
Tangy, homemade strawberry cheesecake

Post from: Blisstree

Foodie blogging round-up!

Bittersweet Chocolate Raspberry Truffle Cupcakes
- Makes 18 cupcakes -

Ingredients
• 8 oz. 60% cocoa bittersweet chocolate, divided
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup pure honey*
• 2 large eggs
• 1 cup buttermilk
• 1/2 pint raspberries

Directions
Preheat oven to 350°F.

1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.

2. Sift together flour, baking soda, baking powder and salt; set aside.

3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.

4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.

5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Serving Suggestions
* Any mild-flavored honey such as Clover may be used.

Bittersweet Chocolate Frosting
- Makes 18 servings -

Ingredients
• 1/4 cup pure honey*
• 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 2 Tablespoons seedless raspberry jam, optional

Directions
1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.
2. With an electric mixer, beat chocolate mixture until frosting is fluffy.

Serving Suggestions
*Any mild-flavored honey such as Clover may be used.

Honey Champagne Fondue
- Makes 2 servings -

Ingredients
• 16 oz. Swiss or Gruyère cheese, shredded
• 4 teaspoons cornstarch
• 1 teaspoon dry mustard
• 1 Tablespoon butter
• 1/4 cup shallot, minced
• 1 clove garlic, minced
• 1-1/4 cups brut (dry) champagne, or sparkling wine
• 1/3 cup pure honey
• 2 Tablespoons lemon juice
• Pinch nutmeg
• 1/2 teaspoon white pepper

Directions
Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2 to 3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Serving Suggestions
Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

Post from: Blisstree

More Valentine’s Day treats

Twelve delicious “classics” for you to master this year!  Food and Wine has a slide show with links to the recipes and techniques that you’ll learn in making these tempting dishes.  They’re not all quick and easy, but they all look worth the effort, especially the Beef Stew, shown above!

Image: Food & Wine

Post from: Blisstree

Master the classics with Food & Wine

According to my chocoholics, these are the ULTIMATE chocolate cookies, full of butter instead of shortening, soft but not too soft, and very very chocolatey. I found the recipe in Martha Stewart’s Cookies, but it turns out that the recipe was created by Anne Feldman, or more specifically, by her grandmother.  Although I love the book, just a warning: these are all available online, are mostly not new, and is actually an edited volume by the editors of the magazine.

I didn’t bother to roll the balls of dough in sugar, but other than that, I did follow the directions and they turned out to be the best soft chocolate cookies we’ve ever had.  Thanks, Anne!

Grammy’s Chocolate Cookies

Makes 3 1/2 dozen

* 2 cups all-purpose flour
* 3/4 cup Dutch cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
* 2 cups sugar, plus more for dipping
* 2 large eggs
* 2 teaspoons pure vanilla extract

Directions

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Image: Cyndi Lavin

Post from: Blisstree

Grammy’s Chocolate Cookies

40 Fun and Fabulous Valentine’s Day Party Treats Cupcakes and Cookies
Are you looking for a recipe to make for your child’s Valentine’s Day party, girls movie night, or February book club meeting?

Cooking Gadgets
Check out some eco-friendly cooking gadgets from Preserve Kitchen!

Jean’s Picks of Low Cal, Low/No-Carb Snacks for Nighttime Snacking
Jean created table of low-carb and no carb snacks which is now posted on her fridge in her struggle to get rid of the extra pounds that crept up on her last year.

Korean-style Short Ribs
Easy, delicious, tender ribs made in a slow cooker

What are you getting your Valentine?
Delicious chocolate Valentine’s Day Ideas

Post from: Blisstree

Foodie blogging round-up!

Cooking Gadgets
Cooking Gadgets has an All-Clad Electric Skillet to give away during the Bloggy Giveaways!

In Search of Low Cal, Low or No-Carb Snacks for Nighttime Snacking
Did you know there is a theory that sugar and high glycemic carbohydrates accelerate the aging process? Read more here.

Soups & Stews & Winter Foods
Mary Emma at Country Kitchen gives us some ideas for turning leftovers into winter soups, stews and meat pies.

Super Bowl Snacking: Chocolate Cake Balls
A very easy sweet snack, perfect for a Super Bowl party!

Super Bowl Snacking: What’s on Your Menu?
What are your plans for Super Bowl Sunday snacking?

Valentine’s Day Cocktail Recipe~ Heart to Hot Chocolate
A yummy chocolate and tequila recipe to share with your sweetheart.

Busy Family Meals
Busy Family Meals has a WMF USA stainless steel pressure cooker to give away during the Bloggy Giveaways!

Post from: Blisstree

Foodie blogging round-up!

The least pleasant task in preparing this soup is coring the parsnips. I find it’s not too bad if you slice them lengthwise in quarters and then slice out the triangular shaped piece…don’t worry about getting every single woody fiber. The balsamic syrup seems like a bother to make too, but the flavor it imparts is out of this world. The soup is great without the syrup, but with it, you’ve gained a taste of heaven!

This amazing recipe is courtesy of Eating Well magazine.

Stirring in the syrup

Roasted Parsnip Soup

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

2 pounds parsnips, peeled and woody core removed
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 tablespoon canola oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups reduced-sodium chicken broth or vegetable broth
2 1/4 cups low-fat milk

1. Position rack in lower third of oven; preheat to 450°F.
2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
4. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

Image: Eating Well and Cyndi Lavin

Post from: Blisstree

Roasted Parsnip Soup from Eating Well

Beer Dip
Prep/Total Time: 5 min
Cost $.22 per serving

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels

Directions:
1) In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Sitr in cheese. Serve with pretzels. Refrigerate leftovers.
Yield: 3-1/2 cups

Hot Bean Dip
Prep/Total Time: 15 Min
Cost $.40 per serving

Ingredients:
1 lb ground beef
¼ cup chopped onion
1 can (16 ounces) refried beans
1-1/4 cups shredded Monterey Jack cheese
½ cup taco sauce
Tortilla chips

Directions:
1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; dran. Reduce heat. Sitr in the refried beans, Monterey Jack cheese and taco sauce; cook and stir until cheese is melted. Serve warm with tortilla chips.
Yield: 3-1/2 cups

Easy Meatballs
Prep/Total: 15 min
Cost$.14 per serving

Ingredients:
24 frozen cooked Italian meatballs (1/2 ounce each) thawed
1 cup barbecue sauce
½ cup sweet-and-sour sauce

Directions:
1) Place the meatballs in a 3-qt. microwave-safe dish; cover and microwave on high for 304 minutes or until heated through.
2) In a small microwave-safe bowl, combine the sauves; cover and heat on high for 203 minutes or until heated through. Pour over meatballs; cover and microwave on high for 1-2 minutes, stirring occasionally.
Yield: 2 dozen

Tomato Pizza Bread
Prep/Total Time: 30min

Ingredients:
1 tube (10 ounces) refrigerated pizza crust
2 garlic cloves, minced
½ teaspoon dried oregano
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 plum tomato, halved lengthwise and thinly sliced
½ teaspoon Italian seasoning optional

Directions:
1) On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425 degrees for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, pregano and half of the cheese.
2) Arrange tomato slices in a single layer over cheese. Top with remaining chees and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.
Yield: 8 servings

Barbecue Wings
Prep/Total Time: 30min
Cost $.28 per serving

Ingredients:
Oil for deep-fat frying
1 package (40 ounces) fresh or frozen chicken wingettes, thawed
½ cup barbecue sauce
1 tablespoon butter
1 teaspoon celery seed
1 teaspoon hot pepper sauce

Directions:
1) In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
2) In a Small microwave-safe bowl, combine the barbecue sauce, butter, celery seed and hot pepper sauce. Cover and microwave on high for 1 minute or until heated through. Place the chicken wings in a large bowl; add sauce and toss to coat.
Yield: 6 servings

Images: TasteofHome.com

Post from: Blisstree

A Superbowl feast on a budget!

Alphabet Cake Pan
Personalize your birthday cake with an alphabet cake pan. Make their initials, or their age in cake!

Chocolate Covered Buttercrunch Bars
Chocolate and buttercrunch treats made with a surprise ingredient.

Horehound Drops
A herbal home remedy for a sore throat or cough.

Old Woodenware Stirs Memories
Mary Emma, at Country Kitchen, finds that old kitchen woodenware brings back memories of cooking in the farmhouse kitchen of childhood.

Super Bowl Snack: Edamame “Hummus”
A delicious thick dip made with edamame, tofu and avocado

The Experts’ Suggestions to Curb Nighttime Noshing
Most of the registered dieticians and diet websites Jean found as she tries to curb her nightly noshing habit have pretty specific suggestions to help.

Post from: Blisstree

Foodie blogging round-up!

15 Appetizers and Snack Foods For Your Superbowl Party
If you’re planning a Superbowl party, or just hanging out at home here’s a list of fun easy recipes for the big game.

Cooking Gadgets
Who doesn’t love chocolate?

My Name is Jean and I’m a Nighttime Nosher
If you or someone in your family is a nighttime nosher, come along with Jean as she explores the whys and what-to-dos.

Preparing Your Pantry For Weight Loss Success
If your New Years resolution was to lose weight, filling your pantry with healthy foods can help you achieve your goal.

Valentine’s Day Cookies
For a delicious Valentine’s Day gift, or party treat.

Post from: Blisstree

Foodie blogging round-up!