WhipperDish

{Recipe} Black Cherry White Chocolate Cupcake in a Jar

2011-07-05T03:00:00.000-07:00

This cake, my friends encompasses several of my loves in life all into one perfect little bite. I was known in high school for being a connoisseur of all things black cherry. Black cherry soda, black cherry ice cream, you name it to this day I LOVE it. Other loves; Jell-o, white chocolate, white cake & and luscious whipped cream. Generally you think of all of these ingredients and they don’t normal play nice with each other, but I’m hear to tell you they DO!!

Have you heard of a Jell-o cake or a poke cake? This is a fun summer treat where you bake a white or vanilla cake, poke holes in it with a toothpick and pour liquid Jell-o slowly into the cake. It’s generally made with strawberry Jell-o and then topped with whipped cream or Cool Whip and it’s super yummy. What I’ve done it incorporated a few new twists on the classic to make something heavenly, here’s what you will need…

Cake

1 box of white or vanilla cake mix

Prepare according to package directions and bake in one of the following methods, 9x13 pan, cupcakes or cupcakes in a jar. I would steer clear of a layered cake application, because after you add the jell-o this cake is super moist.

Personally, I have fallen in love with the cupcake in a jar! I’ve seen a lot of people baking cupcakes, cutting them up and then adding them to a jar and then topping with frosting. Did you know that you could bake the cake directly in the jar?

I use the 4 oz. wide mouth jars and I fill the jar up a little over half way to prevent the cake spilling over and causing a big mess. I also baked the cake a little longer that the normal cupcake time because it is a little bigger than your standard cupcake. I baked it for a solid 30 minutes.

Jell-o

1 small box of Black Cherry Jell-o

Boil one cup of water and dissolve jell-o in water, stirring mixture for 2 minutes until completely dissolved. Add one cup of cold water.

With a fork or a toothpick poke holes into cooled caked and gently pour jell-o mixture over the cake. Refrigerate for at least three hours.

Creamy Topping

1 small box of instant white chocolate pudding mix

1 cup of milk

1 container of Cool Whip

Mix instant pudding with milk until completely smooth {I used my trusty Magic Bullet} and then combine with Cool Whip. Place in piping bag and pipe onto cupcakes or frost your cake with the luscious mixture.

{Recipe}Mint Black & White Cookies

2011-04-19T23:24:00.000-07:00

I have been going nuts over these tasty little bites for awhile now. I LOVE mint in almost any form and I love cookies, so this is the best of both worlds. This cookie recipe is also a little different than your standard because I tend to like a cakier cookie, one that has body and is moist. Not a huge fan of the flat______________cookie, boring!! {keep in mind this is totally just my opinion nothing to be added to the rules of cookie book!}

Mint Black & White Cookies

3 cups of AP {all purpose} flour

1 tsp. baking soda

1tsp. salt

1 cup {2 sticks} butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp. mint extract

2 large eggs

1/3 cup sour cream

1 1/2 cup semi-sweet chocolate chips

1 1/2 cup white chocolate chips

In a bowl combine flour, baking soda and salt. Mix with a wire whisk and set aside. Cream butter, sugar and brown sugar in an electric mixer. Add eggs one at a time, beating well after each addition. Add sour cream and extract, mix well. Gradually add the dry ingredients. Stir in the chocolate chips. Spoon a rounded table spoon onto a cookie sheet. Bake at 350 degrees for 9-11 minutes. Yields approximately 4 dozen cookies.

If you love chocolate and you love mint, you have to try these puppies out. Let me know what you think!!

{recipe}The Most AMAZING Chocolate Cake…EVER

2011-04-05T21:51:00.000-07:00

I have a dear friend Janeen, who makes the most aaaamazing Chocolate Cake EVER!!! It’s one of those cakes that leaves a lasting impression, it haunts you until you finally break down and beg your sweet friend to please share the recipe with you. Then you beg some more to see if you can share it with the world. Janeen my dear, the world is going to LOVE you and your aaaamazing cake!!

The Most Amazing Chocolate Cake…Ever!

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, milk chocolate)

1 C Mini Chocolate Chips

1 C Sour Cream

1 Pkg. of Chocolate Pudding (small box 3.5 oz.)

Prepare cake as directed on box and add sour cream, pudding and chocolate chips. Pour into 2 9-inch round pans. Bake as directed on box (you might need to add a minute or 2 to the baking time because of the added sour cream and pudding). Place on wire rack to cool.

Equally Impressive Chocolate Frosting

1 C butter at room temperature

3 oz. Ghirardelli 100% cocoa chocolate bar

4-5 C Powered Sugar

Milk

Chop the chocolate, then place in double broiler until melted (bowl over a pan of water on the stove). Cream together butter, chocolate, and 4 cups of powered sugar, add milk as needed for desired consistency. Combine until creamy, continue to add powered sugar and milk until it is the consistency and taste that you want. Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

Garnish with chocolate curls. I like to make bigger curls for this cake. Melt some chocolate, get a 9 inch round cake pan and turn upside down and then spread the chocolate as a thin, thin layer. Let cool until the chocolate is set and then get a cheese slicer or potato peeler and slice the chocolate into curls.

Janeen made this Heavenly cake for our Bloggers Night Out {Vegas Style} this past weekend and blew everyone away!! Janeen you are a doll!!

{Choffy Recipe} Choffy Cake

2011-03-30T03:00:00.000-07:00

Take all of your preconceived ideas of Coffee Cake and throw them right our the window!! Choffy Cake is a creamy, light, moist, slightly sweet bit of heaven on earth. Pair it with a warm cup of freshly brewed Choffy and my friends…you have a perfect afternoon treat!!

{If you are new to the world of Choffy click here to find out about this amazing new little treat to the culinary world!!}

Choffy Cake

2 1/2 sticks of butter {softened}

2 cups of sugar

4 large eggs

1/2 cup of sour cream

2 T of finely ground Choffy

2 cups of AP flour

1 1/2 cups of cake flour

1 1/2 t baking powder

1/2 t salt

1 cup of whole milk

1 1/2 t vanilla extract

Preheat oven to 350 degrees.

Take 4 tablespoons of Choffy and place in food processer, coffee grinder or small blender and grind into a fine powder. Set-aside to incorporate into cake mix and streusel mix.

Cream the butter in stand mixer until smooth and light. Add sugar and continue to mix until fluffy and fully incorporated. Add sour cream and finely ground Choffy. Then add one egg at a time beating well after each egg.

In a separate bowl mix both flours, baking powder and salt.

In a wet measuring cup measure out milk and add the vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour mixture.

Spray a 9x13 pan with cooking spray and pour half of the cake mix into the pan. Sprinkle cake mix with streusel and add remaining cake mix on top of streusel layer. Put remaining streusel mixture on the top of the cake batter. Bake for 40-45 minutes in a 350 degree oven. Oven temperatures vary so cook until a cake tester comes out clean and the cake has pulled away from the edges of the pan.

Choffy Streusel

1/2 cup light brown sugar

1/2 cup AP flour

2 T finely ground Choffy

1/4 t salt

1 stick butter {cold}

Place light brown sugar, flour Choffy and salt into a small bowl. Cut in cold butter until it forms a crumble. Set-aside to incorporate into Choffy Cake.

Choffy Glaze

1 cup confectioners sugar

4 T brewed Choffy

Place sugar into small bowl and add strongly brewed Choffy mix well with a small wire whisk or fork. Drizzle over the top of the Choffy Cake once cooled.

Enjoy!

We’re linking up with…

Tatertots & Jell-o

{Biggest Loser Recipe}The Sarah Bear Smoothie

2011-03-24T08:17:00.001-07:00

A little back history on the name…

The “Sarah Bear Smoothie” is my one claim to fame on the Ranch! Getting a food named after me was a victory that I hoped for but hardly believed could happen because I struggled so much in the cooking department while on the show. We were required to cook for ourselves on the Ranch and the kitchen was always kept stocked with the best foods available. Meal time was fun and exciting for most Biggest Loser contestants, but I would end up staring blankly into the refrigerator for the entire hour having no idea what to make—and in the end copying someone else's meal.

When someone would invent a certain dish that became popular amongst the crowd, we would name it after that player. Because I couldn't come up with anything new on my own, my day would basically consist of eating the Irene for breakfast, the Courtney for lunch, and either the Justin or the Jay-bird for dinner (recipes that I will for sure be sharing!). You get the idea. So, you can imagine my overwhelming joy when I invented this smoothie and everyone loved it so much they started calling it "the Sarah Bear"! I was ecstatic! Not only did it receive my name—which made me feel cooler than Lady Gaga—but it was also given the best breakfast award AND the best dessert award. And since it received both awards I feel justified now in eating it for both breakfast AND dessert in the same day. It's just that good. Enjoy!

The Sarah Bear Smoothie

2 cups of frozen strawberries
1 cup of almond milk
1 cup of Greek yogurt
Sweeten to taste with Truvia

Once again, I busted out the Magic Bullet (you can use a regular blender if you’re cool like that). Add all of the ingredients to the blender and blend. That’s it!

It’s Bob and Jillian approved so you must try it… and let me know what you think!

{Recipe} Red Velvet Cookie with White Chocolate Chunks

2011-03-23T08:22:00.001-07:00

Okay, okay… our love affair with Red Velvet continues! This time a Red Velvet cake mix is transformed into an amazing cookie. The nice thing about these cookies are how simple they are to make!!

Red Velvet Cookies with White Chocolate Chunks

1 box of Red Velvet Cake Mix
1 cup of All-Purpose Flour
2 sticks of softened butter
1 egg
2 cups of White Chocolate Chunks

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Enjoy! I’m telling ya, these babies are to die for!!! The combination of the red velvet and the white chocolate is aaaamazing!

{Recipe} Chocolate Torte

2011-03-16T03:00:00.000-07:00

I am about to share with you the cake that changed my life. Literally, it did. I must tell you the story. I was living in a new area, roughly 6 years ago, I didn’t know a soul. A lovely sweet gal dropped by my home with this beautiful cake on my birthday. Not only was the cake delicious but it also started a beautiful friendship. And to this day, she is one of my best friends. In return, I like to share this cake and my friendship to continue this tradition. Now I encourage you to step out of your box, make this cake, and meet someone new. You never know you may meet a new friend.

{Chocolate Torte}

1 Devil’s Food cake mix

1C. Sour Cream

1 pkg. (3.5 oz) Instant chocolate pudding

3 Eggs

½ c. Oil

1 1/3c. Water

Combine cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.

Frosting:

1 pt. HEAVY whipping cream (no exceptions)

1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)

2/3 c. Brown Sugar

1 tsp. Vanilla

½ tsp. Salt

In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together Cream Cheese, Brown Sugar, Vanilla and Salt. Now fold together the Cream Cheese mixture and the Whipping Cream.

Finally, put the cake together. Lay 1 cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process.

Garnish:

I Large Hershey’s Chocolate Bar

Garnish the top with Chocolate curls.

{Recipe} Red Velvet Trifle

2011-03-15T03:00:00.001-07:00

Okay, we know that everyone loves Red Velvet Cake, and who cannot resist a Trifle? Add them together and you have a truly decadent dessert!

Red Velvet Cake

½ c. shortening
1 ½ c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
2 ½ c. cake flour
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 Tbsp. vinegar

Cream together shortening and sugar. Add eggs one at a time and cream. In a small bowl, mix cocoa, food coloring, and salt. Add to creamed mixture. Sift flour and set aside. Mix vanilla with buttermilk and set aside. Dissolve baking soda in vinegar, then fold into buttermilk. Add flour and buttermilk alternately to the creamed mixture.

Bake at 350 degrees for 45 minutes in a Bundt pan, 25-30 minutes in a 9x13 glass pan.

Cool completely and frost.

Icing

5 Tbsp. flour
½ c. milk
1 c. butter
1 tsp. vanilla
1 c. powdered sugar

Heat in a saucepan over low heat, milk and flour. (DO NOT BOIL) When just below boiling, remove from heat and add other ingredients until smooth. Drizzle over cooled cake.

*For those of you who may not want to take the time to make a cake from scratch or those who tend not to have buttermilk on hand, there’s always the “box” cake option, even in the Red Velvet flavor. The true treasure in this recipe is the butter icing. My husband is such a fan, he insists on a double batch of frosting so there will be plenty of extra to drizzle on after the pieces are served.

Red Velvet Trifle Directions:

Follow cake and icing directions thoroughly. Allow both to cool completely. You may refrigerate them overnight if desired. Cube the cake into bite size pieces. Layer the cake and icing in a clear glass or jar. Top with whipped cream and chocolate shavings.

The whipped cream may also be topped with cake crumbs, or layer chocolate shavings in with the icing just for fun. Try white chocolate, fruit, maybe chocolate mousse. I’d love to hear what other creative variations of this recipe you come up with.

Add a little bobble at the bottom of the glass to class up the dessert even more! I’ll have a tutorial how to make this bobble in the next couple of weeks. They are super easy!!

Happy baking, and even happier tasting!

{Recipe} Garlic-Stuffed Turkey Meatballs with Creamy Dill Dressing

2011-03-03T00:35:00.001-08:00

This recipe came about while I was walking one morning. I wanted a fun appetizer high on protein, but low on guilt! The flavors in this dish blend together so perfectly that it has instantly become a family favorite!

I am trying to eat more simple foods, so I decided to try a turkey meatball that didn’t have fillers in it like bread crumbs, egg, etc… I didn’t know if it would work, or bind properly, but there was only one way to find out. Guess what? It worked!

Each meatball is stuffed with a garlic clove. That may sound overwhelming, but it’s not. I boiled the cloves for thirty minutes so they are tender and mild, not overpowering at all.

Garlic Stuffed Turkey Meatballs

2 ½ lbs. lean ground turkey
2 Tbsp. dried parsley
½ tsp. paprika
½ tsp. pepper
1 tsp. salt
2 Tbsp. grated pecorino romano (optional)
30-40 whole garlic cloves (unpeeled)
3-4 tsp. olive oil

Heat a pot of water to boiling. Separate garlic cloves and drop into boiling water for one minute. Scoop them out with a slotted spoon, and cool slightly on a paper towel. Now the peelings should remove easily. After all the cloves are peeled, return them to the boiling water for 30 minutes, then remove and again lay them on a paper towel.

Place all other ingredients (except oil) in the bowl of an electric mixer. Mix on low speed for several minutes. Meat mixture should be mixed very well.

Using a teaspoon, spoon some meat mixture into your hand, and make a well using your thumb. Insert a garlic clove and wrap mixture around it to form a ball. After all the turkey is formed into balls, heat a frying pan to medium heat and add oil. Add several meatballs and fry them in the pan, using a spatula to roll the meatballs for even cooking. Meatballs are done when the centers are no longer pink (165º).

The meatballs are delicious by themselves, but paired with this cool yogurt dressing, they are to die for! It’s completely fat-free, and high in protein as well.

Creamy Dill Dressing

2/3 cup fat-free Greek yogurt
1/4 cup skim milk (more or less to desired thickness)
1/4 cup (1 pkg.) Spinach Dip seasoning mix
1/2 – 3/4 Tbsp. dill

Stir all ingredients together, and keep refrigerated. Serve as a dipping sauce, or drizzle over meatballs before serving.

This recipe also converts to a fantastic turkey burger. Form meat mixture into patties instead of balls, and insert 3-4 cloves before cooking. Use dressing as a condiment on the burger. Enjoy!

{Recipe} Red Velvet Pancakes with Buttermilk Syrup

2011-02-09T21:40:00.001-08:00

Serve up a romantic breakfast-in-bed for your Valentine with these decadent pancakes. Simply beautiful, and yet more pleasing to the taste-buds than even the eyes. I know my sweetheart revels in any opportunity to feel just so pampered. How fun it is to celebrate the month of love through the delights of sweet treats.

Red Velvet Pancakes

1 1/2 C. Buttermilk
4 Eggs
4 Tbsp. Butter, melted
1 tsp. Vanilla
2 Tbsp. Red Food Coloring
2 C. Flour
2 Tbsp. Cocoa
1/3 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt

Mix together dry ingredients and set aside. Melt butter in separate bowl, then add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth.

Pour ½ cup worth of the whipped batter on a greased skillet. Pan fry on medium heat until browned. Flip over and brown again. Top with desired toppings and serve warm.

{To make a heart shaped pancake (optional) place a heart shaped cookie cutter on the skillet, and pour batter into the cookie cutter. Remove form before flipping.}

*Optional toppings include syrup, butter, whipping cream, and shaved chocolate.

Buttermilk Syrup

1 C Butter
1 C Buttermilk
2 C Sugar
2 Tbsp. Vanilla
1 tsp. Baking Soda

Bring the first three ingredients to a boil and boil for one minute, stirring constantly. Remove from heat and add vanilla and baking soda. Stir and Serve.

{Recipe} Butternut Squash Bread Braid

2011-01-15T08:58:00.001-08:00

I’ve gotta say…there is nothing better than the smell of fresh baked bread. Wouldn’t you agree? This recipe is sooooo good, and don’t be intimidated by the braid…it’s easy!!

Butternut Squash Bread Braid

2 Tbsp. dry yeast
¼ c. warm water
2 c. mashed and cooked butternut squash*
2/3 c. warm milk
½ c. butter, softened
2 eggs
6 Tbsp. brown sugar
¾ tsp. salt
6 c. flour

*Any yellow squash may be substituted.

Glaze:

1 beaten egg
1 Tbsp. water

In a small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, eggs, brown sugar, and salt; mix well. Add yeast mixture and 2 ½ to 3 cups flour; mix well. Add enough remaining flour to form soft dough. Knead until smooth and elastic, about 10 minutes. Cover and let rise until doubled—about 1 hour. Punch dough down; divide into 2 loaves. Divide both into thirds; roll each third into an 18 inch rope.

(This picture is courtesy of the Prepared Pantry. I forgot to take pictures of the braiding process!)

Braid into 2 loaves. Let rise again about 30 minutes. Brush glaze over braids. Bake @ 350 for 20 – 25 minutes.

You’re going to LOVE this!

Linked to:

Simply Sweet Home

{Recipe}Banana Maple Oat Scone

2011-01-10T03:00:00.000-08:00

I've always loved the idea of brunch; spending time with family and friends over a leisurely late breakfast. And to me nothing says "brunch" like a delicious scone. Seeing as they have been around for centuries, its no wonder there are numerous flavors and recipes for this wonderful quick bread. I'm also a huge Ina Garten fan, so I decided to let her take on scones inspire me. But of course I did my own spin on them, because everyone loves a personal touch. And among the changes, I added banana. Instead of mashing them up however, I diced them so you would have a nice warm chunk of maple flavored banana as ate your scone (take that banana bread!). And unlike many scone recipes you'll find, these are neither dry nor lacking in flavor. Give these a try, they make the perfect on-the-go breakfast.

Banana Maple Oat Scones:
(This recipe can easily be doubled)
Scones:
1 and 3/4 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Quick-Cooking Oats, plus some for sprinkling
1 Tablespoon Baking Powder
2 Tablespoons granulated sugar
1 Teaspoon Salt
2 Sticks Cold, Unsalted Butter diced. (you want this really cold. I put mine in the fridge while gathering other ingredients)
1/4 cup Buttermilk
1/3 Cup Maple Syrup
2 Medium Ripe Bananas, diced in small pieces (the riper the better)
2 Extra- Large eggs, plus one for egg wash(1 egg beaten with 1 Tb. milk)

Glaze:
1 Cup Confectioners Sugar(use pure confectioner's sugar, other brands have cornstarch added and can change the flavor)
1/3 Cup Pure Maple Syrup
1/2 teaspoon Vanilla Extract

Directions:
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the first six ingredients. Add the diced, cold butter and mix on the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs together and add quickly to the flour-and-butter mixture. Add diced bananas and mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough about 1 inch thick into a circle shape. You should see lumps of butter in the dough. Cut like you would a pizza and make eight pieces. Carefully place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 10 to 15 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Enjoy and Happy Baking

{Recipe} Nutella Puffs

2011-01-06T11:08:00.000-08:00

One of my favorite memories is strolling the streets of Paris with my sweet husband, sharing a chocolate croissant, and taking in the Parisian joy de vivre (joy of life). Since I can’t live in Paris and I can’t make croissants (yet), the next best thing…Nutella and marshmallow crème wrapped in a lovely puff pastry.

You only need 5 ingredients…

Nutella
Marshmallow Crème
Frozen Puff Pastry
One Egg
Sugar

First, you will need to thaw the puff pastry. Once thawed, unfold and cut into four squares.

Put a spoonful of Nutella and marshmallow crème on the puff pastry. Oh, it’s looking good already!!

Fold the square into a triangle and crimp the edges of the pastry with a fork.

Brush the pastry with an egg wash {one egg, beaten} and sprinkle with a little bit of sugar.

Bake at 350 degrees for 22-25 minutes or until the pastry is lightly browned. Take out of oven and let cool for 5-10 minutes and then ENJOY!!

The Mocktail…EVERYONE’S Friend

2010-12-29T22:49:00.001-08:00

I have to admit that I don’t partake in the traditional bubbly at the new year, but I am a MOCKTAIL lover! As a child I grew up with a mom who was always concocting fun drinks for us girls. You know, a girl cannot live on a Shirley Temple alone. We called them Spritzers and she was always very creative.

Jamie and I have come up with a few Spritzers for you as you ring in the New Year tomorrow.

White Grape Spritzer

1 part White Grape Juice
1 part Ginger Ale

This is a perfect bit of bubbly to toast the New Year and much cheaper that the sparkling cider alternative.

Cranberry Lime Spritzer

1 part Cranberry Juice
1 part Ginger Ale
A squeeze of lime

I am a lime lover so this is one of my favorites!

Blueberry Pomegranate Spritzer

1 part Blueberry Pomegranate Juice
2 parts Ginger Ale
Garnish with pomegranate seeds

The color with this one is stunning!

Sour Apple Spritzer

1 part Sour Apple imitation liqueur (I like the Pucker brand)
3 parts Ginger Ale
Garnish with cherries

Huge fan of this one as well. Who needs an Appletini when you can have a Sour Apple Spritzer?

Now, don’t forget the details…

…add some fun embellishments to your stemware. Ribbon, tulle, Divine Twine… get creative! I also used my new Silhouette SD to etch my stemware and bottle. (Santa was very good to me this year!!)

However you choose to welcome the New Year—at a glamorous party or snuggled in bed with your sweetheart—know that we here at WhipperBerry wish you a fabulous New Year!!

Kisses…

Heather, Jamie, Emily, Whitney, Erin, Kristin, Katie & Christene

Upside-Down Pineapple Cherry Cobbler

2010-12-29T00:24:00.001-08:00

When I was growing up, my amazing mother cooked every meal at home. My darling little sister was the baker of the family, and would force me to choose a cookie recipe from Mrs. Field's cookbook every day. Needless to say, I didn't learn the art of cooking or baking at an early age. Truth be told, the first real meal I ever undertook was the first night of marriage at home... chicken-fried steak. Good thing I lived about six houses from my mother-in-law, and she grew her own aloe vera plants! I was nearly burned to death from sizzling oil up both arms!! Since then, I have perfected the art of easy, yet impressive cooking.

This family heirloom is a wonderful, fast and easy, "dry" recipe you can have in your cupboards for a throw-together dessert that is still going to knock the socks off your guests!

Upside-down Pineapple Cherry Cobbler

One box of yellow cake mix (dry)
One stick of butter
One can of crushed pineapple
One can of cherry pie filling

Grease a cake pan and dump the cherry and pineapple cans (juice and all) in the bottom. Mix well. I sincerely hate nuts in my desserts but the nut fanatic may add chopped walnuts at this point as well.

Sprinkle the dry cake mix evenly over the top. Roughly chop the butter over the entire surface.

And to quote one of my favorite movies ("Steel Magnolias") Bake @ 350 for about 20-25 minutes until golden bubbly! Just add vanilla ice cream to cut the sweetness.

Enjoy this easy family treat anytime with under five minutes of prep! If you are as busy as I am, you can impress in no time :)

White Hot Chocolate

2010-12-28T16:27:00.001-08:00

I found this recipe a while ago, and it has already become a favorite. What a wonderful treat for the chilly season!

White Hot Chocolate (from allrecipes.com)

2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 oz) package white chocolate chips – Note: this recipe tastes the best with a premium white chocolate chip, not vanilla flavored chips.

Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chips are melted. Stir again before serving.

Garnish with whipped cream and candy canes, as desired. Makes ten servings.

Chocolate Ganache Blocks

2010-12-21T18:52:00.001-08:00

I admit it…I am a chocolate LOVER!! I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night!

Chocolate Ganache Blocks {Click here to print the recipe}

1/2 cup of heavy cream
14 oz. can of sweetened condensed milk
3 cups of semisweet chocolate chips
1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate}

Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan. Bring to a low boil and then turn down to low. Place bowl on top of sauce pan.

Heat the cream and the sweetened condensed milk in the bowl of the double boiler.

Once warm add the chocolate and gently melt.

After about 10 minutes, whisk mixture until thick and smooth. Add vanilla or the flavoring of your choice.

Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.

Let sit overnight to slowly set up. Once set, turn out onto a clean surface and cut into 1 inch cubes or use a small circle cookie cutter to cut into rounds. {Note: it’s best to heat knife in hot water and wipe clean with each cut.}

This is wonderful as is, but pair it will a fluffy homemade marshmallow and melt it into 4-8 ounces of warm milk…it’s divine!!

Rustic Marshmallows

2010-12-21T16:26:00.001-08:00

For as long as I can remember I have been a huge fan of the basic marshmallow. To my delight I found out you could make your own marshmallows, and I had to give it a go. I was not disappointed. They are by far creamier, fluffier, melt in your mouth marshmallows. Way better than the basic store bought confections.

Rustic Marshmallow {Click here to print the recipe}

3 packages of unflavored gelatin
1 cup of ice cold water (divided)
1 1/2 cups of granulated sugar
1 cup of light corn syrup
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1 cup of powdered sugar
1 cup of cornstarch
nonstick spray

Place gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment close by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover, and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches temperature, immediately remove from heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Or use a small round cookie cutter to create the circle shape.

Once cut, lightly dust all sides of each marshmallow with the remaining mixture, making additional mixture if necessary.

Store in an airtight container for up to 3 weeks.

If you are using the round cookie cutter, you will have some marshmallow left over that is great for making small marshmallows perfectly sized for hot chocolate! Use the pizza cutter and cut into small pieces and dust with the powder sugar, corn starch mixture.

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Today’s Creative Blog

Gingerbread Pecan Biscotti with Peppermint White Chocolate Drizzle

2010-12-20T00:41:00.001-08:00

One thing you need to know about me is I'm a dunker. I need a glass of milk with me at all times when having any type of cookie or chocolate. I've even been known to pour milk over my cake (you've got to try it!). So biscotti is right up my alley, but this time I thought I would make a biscotti that says "Christmas".

What's better than the aromatic smell of gingerbread baking? So I searched until I found a recipe for gingerbread biscotti that had great reviews, and I think I found one. This particular recipe isn't overly sweet or heavy; it's light and crunchy like a good biscotti should be. And the peppermint white chocolate drizzled over it makes it the perfect little Italian treat.

Gingerbread Pecan Biscotti (adapted from food.com)

2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg (I grated whole nutmeg for added flavor)
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped

In a large bowl, combine the first seven ingredients. In your mixer, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
Stir the egg mixture into dry ingredients just until moistened; fold in pecans; cover and refrigerate for 30 minutes.
Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, or parchment paper; roll each ball into a 14-inch x 1 1/2-inch rectangle.

Bake at 325 for 24 to 28 minutes or until firm to touch; remove from the oven and reduce heat to 300 degrees.
Cool for five minutes then transfer to cutting board. Cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on a baking sheet coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned, turning once. Remove to wire racks to cool.

Peppermint White Chocolate

6 oz. Baker's White Chocolate
1/4 teaspoon Peppermint extract

Place chocolate in microwave safe container, and add peppermint extract. Microwave according to directions and heat in small increments, stirring each time until fully melted. Making sure your biscotti is completely cooled, line up and drizzle chocolate over them with a spoon.

Let the chocolate cool and harden, and place in an air safe container. Or if you’re like me, pour yourself a glass of ice cold milk and enjoy! Also great with any of your favorite hot beverages like cocoa.

Double Chocolate Fudge Cupcakes

2010-12-12T13:58:00.000-08:00

Double Chocolate Fudge Cupcakes

Who Doesn’t love a cupcake? It’s the perfect portion of sweet indulgence. They transcend through every season and holiday, and Christmas-time is no exception. These cupcakes are a double chocolate fudge with red buttercream frosting.

To make your cupcakes, you can use a special family recipe, or you can certainly use your favorite cake mix from the store. One of my favorite things to do is to jazz up a store bought cake mix. You can add any type of chip (milk, semi-sweet, butterscotch, peanut butter, etc.) to your batter to give it a pop of flavor when you bite into it. Or you can add any of your favorite nuts or sprinkles. One of my secrets to a really moist cupcake is to add pudding into my batter. I like to pick an instant pudding that matches my cake flavor, and I add it in with my wet ingredients. Be sure to make the pudding, not just add the powder into it. Do this and your cupcakes will come out moist and irresistible!

For the frosting, I like to use a homemade buttercream recipe. It’s creamy and delicious, and so simple to make. A few tips about your frosting. First, if possible, use a high-ratio shortening. It gives your frosting an unbelievable creaminess. Second, if you want to make your frosting really white, use a clear vanilla extract and replace butter with shortening. And third, don’t forget to sift your sugar. It helps to make the frosting silky and free of clumps.

Red Buttercream Frosting (via Wilton.com)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon of vanilla extract (or your favorite extract)
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
1 bottle of Wilton no-taste red food gel
Makes: About 3 cups of icing, enough to cover 24 cupcakes.

In large bowl, cream shortening and butter with electric mixer. Add extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Gradually add your gel coloring until you get desired color. Keep bowl covered with a damp cloth until ready to use.

Once your cupcakes have cooled, place your icing tip at the bottom of your pastry bag, and snip off the tip. Use the biggest round frosting tip you have (if no.12 is the biggest you have use it) Load your frosting in your bag, and squeeze down to get the air out. Then take one of your cupcakes and slowly, in a swirling motion, pipe your frosting onto your cupcake. Once you’re done you can add sugar crystals to your cupcakes to give them an extra sparkle.

Enjoy!

Peanut Butter Chocolate Pretzels

2010-12-09T00:17:00.001-08:00

Peanut Butter Chocolate Pretzels:

I am a self-proclaimed peanut butter connoisseur. I LOVE it. Everything is better with peanut butter smothered all over it. But only certain kinds. If it's not the right kind of peanut butter, I won't even eat it.
I've received a lot of chocolate covered pretzels as "neighbor gifts" at Christmastime over the years, and I've always loved them. But when the idea popped in my head to make pretzel rods covered in peanut butter and THEN chocolate, nothing was stopping me. I made a bee-line to the grocery store and bought some pretzel rods. I experimented with a few different ways and finally got a delicious peanut butter chocolaty treat that any sweet tooth would die for.

Here's how I did it:
Gather together some pretzel rods, some chocolate (I just used chocolate chips) of your choice... milk, semi-sweet, dark... whatever you like, and your favorite peanut butter.
Melt the peanut butter in the microwave so that it runs. I melted about 3/4 cup in 30 seconds. Dip your pretzel rod in the melted peanut butter and immediately put it in the freezer. Continue dipping and freezing until you have all the pretzels that you want. I like to freeze mine until they're nice and hard, to ensure that the peanut butter doesn't just slide right off when you dip it in the chocolate. This should take 1-2 hours.
Next, melt your chocolate in the microwave in small increments (10-15 seconds) so that you don't burn it. Make sure you stir it well in between. Once it's nice and melted, take your pretzels out and dip them, fully covering the peanut butter, and put it back in the freezer quickly so that everything doesn't melt off the stick. Once you've dipped all the pretzels, let them freeze until they've set up, 15-30 minutes.
Take them out of the freezer and give them away or eat them up, they're definitely hard to resist!

Snowflake Sugar Cookies

2010-12-09T00:11:00.001-08:00

These fun snowflake cookies are made using the same recipe as my airplane sugar cookies. I love this recipe for 2 reasons. The first is that the cookies hold their shape really well, which is perfect for intricate cookies like these. The second reason is that they're just yummy. They really taste fabulous.

Sugar Cookies (via cakecentral.com)
6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients, and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours.

Cut cookies and place on greased cookie sheet. Bake at 350 for 8-10 minutes. Once your cookies are completely cooled, you can frost them. I like to ice a border of royal icing around the edge of my cookies first, so that I don't have run-off. It gives the cookie a crisp, professional look.

Royal Icing
3 large egg whites
1 lb. confectioner’s sugar
1/2 tsp. cream of tartar

Beat egg whites with cream of tartar until they reach the soft peak stage. Add confectioner's sugar, a little at a time, until stiff peaks form.

To ice your cookies, fill a zippered sandwich bag with icing and cut a little off the corner. Frost your border and allow a few minutes for the icing to harden. Finally, you'll want to fill in your cookie with regular icing. I put about 2 cups of confectioner's sugar in a bowl and add a little milk until I get my desired consistency (not runny, but not stiff). Fill another sandwich bag with this icing, snip the corner of the bag, and fill the cookie. To get an even consistency, use a toothpick or your (clean) pinky finger to spread the icing.

The cookie cutters were bought at Williams-Sonoma last winter, but I was just in their store a few weeks ago and they still have them! I love the cookie cutters because you can be creative with how you design them. Every snowflake can be different.

Jamie’s Family Cocoa Recipe

2010-12-04T12:31:00.001-08:00

2 c. nonfat dry milk powder
3/4 c. sugar
1/2 c. cocoa powder
1/2 c. non-dairy creamer
dash salt

Mix all ingredients and store in an air-tight container. For an 8 oz. serving, mix 1/4 c. of mix with 3/4 c. of boiling water. Serves 12.

For Heather’s gift presentation idea click here. Enjoy!

Gingerbread House {Recipe}

2010-12-01T11:50:00.000-08:00

Every year I host a Gingerbread House Party and invite some people for a confectionary extravaganza that turns out some unique and beautiful houses. If you’ve never made one of these beauties, this is the year! I’ve got a great recipe for gingerbread dough, and icing, and a step by step tutorial to get you from baking to decorating in no time flat. Let’s get started.

Start with making the gingerbread house dough. This recipe makes about 2 houses the size of the template you can find here:

Gingerbread House Dough

1 ¾ c. flour
½ tsp. cinnamon
½ tsp. ground ginger
½ tsp. salt
½ tsp. baking soda
½ tsp. ground allspice
½ tsp. vanilla
½ c. margarine (not oil) softened
½ c. firmly packed brown sugar
Scant ¼ c. molasses (to double, use 1/3 c.)
1 whole egg

Now, let me insert here that I don’t eat my gingerbread houses. They are purely decoration. This being said, I use margarine instead of butter when I bake them. If I were going to make these into cookies I would use butter. But since I am making a good dozen and a half houses every Christmas, I go for the cheaper butter-alternative and use margarine.

Alright, let’s get mixing.

In a medium bowl mix together flour, cinnamon, ginger, salt, soda, and allspice. In the bowl of your electric mixer, beat vanilla, butter, and sugar for about five minutes--or until mixture is light and fluffy. Mixture will not be completely smooth. Beat in molasses and egg until blended and scrape down the sides of the bowl once. Beat in flour mixture on low speed until well blended. Divide dough into 2 equal parts, and flatten each piece of dough into a circle. Wrap pieces in plastic wrap and refrigerate for at least two hours.

Hopefully by this time you have a plan for your house. Do you want windows? A door that stands open? Plain sides and front? If you want the standard cut outs, proceed as specified. If you would like some windows, let’s say, then you will want to line your cookie sheets with parchment paper, cut out the window shape you want, crush up some hard candies (like lifesavers or jolly ranchers) into teeny tiny pieces and sprinkle them evenly into your window cavity. Then proceed as indicated. The sky is really the limit here. Do whatever the inner architect in you is yearning for.

Next, preheat your oven to 350 degrees. Grease large cookie sheets, or line them with parchment. If you’re doing the candy windows, please use parchment paper. My first time I didn’t, and the windows stuck to the pan. It was a mini tragedy.

Once your pans are ready, remove plastic wrap from one piece of dough and place it on a heavily floured surface. Roll out the dough with a thickly floured rolling pin to 1/8 inch thickness. Keep the remaining dough refrigerated until needed.

~For house template, and decorating instructions click here for the full tutorial.~

Gingerbread House Glue (Royal Frosting)

2 c. Confectioner’s sugar
1 egg white
¼ t. cream of tartar

Please note, you will want your frosting to be very thick and cement-like. You will get a VERY thick frosting from this recipe. If it is thinner, you will have trouble getting your house to stay together without having to hold it in place for a long time. If you would like your frosting to be a bit thinner, you can play around by adding more egg whites, or sugar, depending on the consistency you want.

Mix all ingredients together until thick and firm. Scoop into frosting bags with a rubber spatula. This recipe will fill one frosting bag very full. You can get disposable frosting bags at your favorite craft store in the cake decorating aisle. You may also use a Ziploc like I did in the beginning, snipping off a corner. Be aware that you may end up with blowouts from the Ziploc popping apart midway through decorating. Otherwise, these can be a good alternative in a pinch.

For detailed building and decorating instructions – with photos – click here for the full tutorial.

I hope this becomes something you enjoy from year to year. Merry Christmas from the WhipperChicks!

{Recipe} Cheesy Smashed Cauliflower

2010-11-22T03:00:00.000-08:00

This may be weird, but I grew up with a Grandmother who hated potatoes. She would not eat them in any form: fried, mashed, baked, cheesy or plain. This made for some creativity on our family’s part when it came to Thanksgiving dinner. Because as Bobby Flay recently found out, you cannot have Thanksgiving without mashed potatoes!! {Sorry but I’m a huge fan of Throwdown on the Food Network, and an even bigger Ree Drummond fan—a.k.a. Pioneer Woman. She just schooled Bobby on the finer points of Thanksgiving and won the Throwdown last week. Way to go Ree!!} Anyway…this recipe from Erin may fit the bill for your non-potato loving guests this year. It’s adapted from a Rachel Ray recipe.

Cheesy Smashed Cauliflower

1 cup chicken broth

1 large head cauliflower

1 tablespoon of Extra Virgin Olive Oil

1/3 cup Boursin cheese or 1/3 cup other garlic & herb spreadable cheese

1/4 cup grated parmigiano-reggiano cheese or 1/4 cup romano cheese

1/8 teaspoon grated nutmeg

3 tablespoons chives, chopped

Add chicken stock and 1 tablespoon of extra-virgin olive oil (one turn of the pan) to a deep pot.

Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.

Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.

Uncover the pot and let some liquid cook off as you smash the cheeses into the cauliflower.

As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to a serving dish. Enjoy!!

Creamy White Chili

2010-11-08T19:57:00.001-08:00

The first time I had this tasty chili was right after the birth of my little guy and my good friend Neelie brought over a steamy pot. I was in heaven!! It was one of those taste memories that will always stick in my mind because it was so comforting. Thanks, Neelie, for the comfort then, and for letting me share now!

Creamy White Chili

1 pound shredded chicken
1 medium onion
1 1/2 tsp garlic powder
3 cans great northern beans, drained and rinsed
1 1/2 cups chicken broth
8 oz green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and heavy cream. Serve.

Fall Chili & Cornbread

2010-11-08T19:44:00.001-08:00

Chili and cornbread go together like bosom buddies. One is always asking for the other, inviting it over for sleepovers, and giggling together under trees dressed in their autumn colors. So why try and separate what should be together? I know, I know, you’ve been burned before. Chili so hot you’ve had to pop Tums all night just to keep from breathing fire, or cornbread as thick and dry as a hay bale. If you’ve ever suffered from such moments of culinary disaster, let me give you some free dinner therapy. It starts with a quick and easy chili so warm and delicious, you’ll ask for another bowl. It’s low on heat, but if you’re into that kind of thing feel free to add more. Then you’ll top it off with wedges of cornbread that will make you talk with your mouth full. When it’s warm, a slip of butter melts in like a memory, and my kids come away with yellow freckled crumbstaches. Mmm hmm! It’s that good. So grab your beans and corn and let’s get started!

In-a-Hurry Turkey Chili

Ingredients:

½ small onion chopped
1 lb ground turkey
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 28oz can stewed tomatoes, chopped
½ c. ready made salsa
1 T chili powder

Alright, now get out your knife and Master-Chef your onion into a nice dice. Put it into a pan with your ground turkey and brown it. Meanwhile, drain and rinse your beans, and then chop your tomatoes. This is where you might decide to do things differently. I’m not big on huge chunks of tomato swimming around in my chili, so I plop the entire can into the blender and do a coarse chop before dumping it into the pan with the rest of the ingredients.

Add the salsa and chili powder, stir and let it come to a bubble. Serve with your favorite toppings.

Now on to the cornbread. I often make an 8x8 pan instead of 9x13 so there will be less for me to indulge on as the night goes on. I’ve included the half measurements in parentheses for your convenience:

Gimme More Cornbread

Adapted from Myra’s Corn Bread

2 c. (1 c.) flour
1 c. (½ c.) cornmeal
2 ½ t. (1 ¼ t.) baking powder
1 t. (½ t.) salt
¾ c. (6 T.) butter
3 (2) eggs
1 c. (½ c.) milk
1½ (¾ c.) sugar
1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9x13 pan. Bake for 30-35 minutes.

If possible, cool in pan ten minutes before cutting into fat squares and serving with butter, or better yet – honey butter.

Now dust off your upper lip and tell me that didn’t make you smile.

{Halloween Table} Yogurt Filled Chocolate Cups

2010-10-19T12:09:00.001-07:00

Semi-sweet chocolate chips
White chocolate chips
2 cups vanilla yogurt
Food coloring paste in two colors of your choice.

Either purchase pre-made chocolate cups, or make your own using a chocolate mold. Melt semi-sweet chocolate chips in the microwave for 1 minute. Stir and continue in 15 second intervals until smooth. Pour into chocolate molds and allow to harden completely, then remove from molds. Melt a few ounces of white chocolate chips in a small plastic baggie. Cut off just the tip of one corner of the baggie. Pipe in all different directions, drizzling the white chocolate over the chocolate cups giving them a spiderweb effect. Allow to cool completely again.

Set aside a small amount of vanilla yogurt for the design in the center. Color it with desired paste. Color the remaining yogurt with a varying paste. Divide the larger portion of yogurt equally into prepared cups. Drop 1 teaspoon of the remaining color in the center of each yogurt cup. With a toothpick, swirl it around to create a design. To get the spiderweb design, swirl it heavily, but not so the colors are completely blended. Then cut through the color as if cutting a pie, dragging the color out slightly, creating the strings of a web.

{Halloween Table} Layered Sherbet Potion

2010-10-19T12:05:00.001-07:00

1 quart vanilla ice cream, softened
½ frozen blackberries
¼ cup milk
1 quart orange sherbet, softened
½ cup orange juice

In a blender, combine vanilla ice cream, blackberries, and milk. Cover and blend until smooth. In a bowl, combine sherbet and orange juice. Layer berry and sherbet mixtures into each of 6 chilled glasses. Serve immediately.

Serves 6

{Fall Table} Pumpkin Butter

2010-10-17T21:51:00.001-07:00

I give all credit for this delightful recipe to Miss Gina from Skinnytaste.com. {Gina, we love you!!} I LOVE her healthy choices and this one is not only healthy but OH SO GOOD for mock pumpkin pie on your toast, a delightful topping to your pancakes, crepes, you name it. If you haven’t checked out her site, you NEED to. Go now, I’ll wait….

See what I mean? She’s fabulous! This is her recipe:

3 ½ c. pumpkin puree or 1 (29 oz) can pumpkin
2 t vanilla extract
¾ c. apple cider or juice
1 c. packed brown sugar
2-3 cinnamon sticks
1-2 t pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

It’s me again. I got about 5 (½ pint) jars from this recipe. These would be heavenly and welcome gifts for the holidays. Something healthy and yet delightful to the taste is always so fun to get and use during those sugar logged weeks of festivity. Find these darling ½ pints at Target. Stir up a batch for yourself and gift a few. You’ll be in pumpkin heaven for weeks!

{Fall Table} Pumpkin Cakelettes

2010-10-17T21:47:00.001-07:00

This is a treasured family recipe I learned when I married my husband. He is a dyed-in-the-wool pumpkin lover and this is the go to recipe for all holidays falling after Labor Day when everyone seems to crave that quintessential fall ingredient. Here I’ve given it the mini treatment, once again, using my mini cheesecake pans with the lift out bottoms. These work WONDERFULLY for this recipe!

1 box yellow cake mix
½ c. sugar
½ c. + ¼ c. butter, softened
4 eggs
1 lb can pumpkin (2 c.)
1 ½ t. cinnamon
½ c. brown sugar
1 6 oz. can evaporated milk

Begin by preheating your oven to 350 degrees and taking a cup of the cake mix and setting it aside for later.

For the Crust:

Spray your pans with cooking spray and place on top of a cookie sheet to catch any drips and keep you from having to clean your oven.

Mix remaining cake mix with ½ c. softened butter and 1 egg until combined. My pans make 12 mini cakes and I wanted 24, so I divided this crust ‘dough’ in half and then divided each half amongst the 12 cups. Press down into the bottom of the cups as evenly as possible to keep pumpkin mixture from running out the bottom.

For the Pumpkin:

Combine pumpkin, 3 eggs, brown sugar, cinnamon and EVAPORATED milk until smooth and creamy. Once again, divide your mix, and then carefully spoon pumpkin mix into the 12 cups over the crust, filling almost to the top.

Crumbly Topping:

Crumb together ¼ c. butter, white sugar and reserved cake mix. Sprinkle on top of the pumpkin mixture. It will be messy. Press down a bit into the pumpkin mix. Messy, but SO worth it, just you wait!

Now that you’ve layered this yumminess together, pop into the oven for 30-35 minutes. Your cakelettes will be done when a toothpick inserted into the center comes out clean of pumpkin.

Remove from the oven and let cool on the countertop for at least an hour before attempting to remove from the pans. When they are good and cool, they come out like a dream and look like the most adorable little pumpkin goodies you’ve ever seen. Take a bite and you’ll be using this recipe all winter long. Put some on a plate and send them to the new Mommy in your neighborhood or your husband’s co workers. They’ll thank you.

{Fall Table} Moose Bites

2010-10-17T21:45:00.001-07:00

I heard about this simple recipe from my sister-in-law and had to give it a try. I call these little treats Moose Bites. Once you’ve had one, you’ll be reaching for more and making up these supremely easy snacks for teacher gifts over the holidays.

Square Butter Pretzels
1 bag Rolos
1 6 oz. bag Pecan halves

Preheat oven to 170 degrees.

Line a large cookie sheet with parchment paper.

Lay out pretzels, unwrap Rolos, and top pretzels. Pop into the oven for 4-6 minutes. Pull the cookie sheet out and quickly press pecan halves into the softened chocolate.

Allow to cool for a moment or two and then place the pan in the fridge to cool completely and set. This takes about ten minutes. Now give ‘em a try and then come tell me what you think!

{Fall Table} Caramel Apple Hand Pies

2010-10-17T21:42:00.001-07:00

Inspired by Jenny from Picky Palate

1 pkg (2 shells) refrigerated pie crusts (in a box, not in a pan)
3 large apples, peeled, cored and finely diced
4 T butter
4 T brown sugar
2 tsp. cinnamon
Caramel dessert topping

I’m kind of picky about my apple desserts. I’m not a sauce person…but I don’t like huge chunks of apple either. Don’t get me wrong, I LOVE fresh apples. We stock up on a dozen a week around here and keep them in a huge bowl in the fridge for easy pickings. Yet when we come around to the cooked variety, I get picky. I like my apples finely diced and tender but not mushy.

Before you start, preheat oven to 350 degrees and remove pie crusts from the fridge.

To begin, you will need three large apples. I used Galas, but I bet these would be great with many different varieties. Core and peel and then dice these babies into tiny pieces. Melt butter into a skillet or pot. I used my trusty cast iron skillet. LOVE it for stuff like this. When butter is melted, add apples, brown sugar and cinnamon and stir over medium heat for about fifteen minutes until apples are fork tender.

Roll your room temperature pie crusts out onto the counter and use a paring knife to cut out about ten hand sized circular shapes. These don’t have to be perfect by any means. That’s what makes this recipe so easy and fun. Get the kids in there cutting out the dough. When you get as many as possible from both your shells, mush it all together and roll it out for more. These shells are super easy to handle.

Place your shell shapes on a cookie sheet covered in parchment paper to catch any spills. Use your fingertips to press a ring around the center of your pie shell circle where you will put your apple mixture. Your apples should have a delicious brown sugar sauce from the butter, cinnamon and sugar. Scoop up about a ¼ to 1/3 cup of apple bits into the pie shell. Once all shells are filled drizzle apples with about a Tablespoon of caramel sauce. If you’re a fan, you could also add a sprinkle of roasted roughly chopped pecans or walnuts on top. Let the culinary artist in you come out as you fold up the edges in a rough and rustic way, gathering them together like a ruffle around the pie, closing in the apples all the way around. This was the most fun I’ve had with a pie in ages!

You should have about ten little hand pies by now, all ready for the oven. Pop them in and bake for 25-30 minutes until the crust grows golden brown and filling is bubbling. Allow to cool for about fifteen minutes. These would be heavenly with a mini scoop of vanilla bean ice cream. Alone, they are delicious and just the right size for a sweet bite!

{Fall Table} Salad Sliders

2010-10-17T21:39:00.001-07:00

Nothing says Fall like this delicious combination of cabbage, parmesan shavings and pine nuts. This recipe is extremely versatile and should be used as a guideline for your creativity. Switch out lettuces, toppings and dressings to your hearts content. I can’t wait to try a few other varieties myself!

1 head purple cabbage
Wedge of parmesan (I found mine in the deli area of my local grocery)
Orange Bell Pepper
Dried Cranberries
Pine nuts (I found these shelled and roasted at WalMart in the baking aisle with the other nuts)
Bottle of your favorite Italian Dressing

Tear off a palm sized cabbage leaf. I used a sharp knife to trim the leaves to a good size for my tray. Use a sharp knife to shave off slender curls of Parmesan. Lay on top off cabbage leaf. Slice and dice the bell pepper and sprinkle it, a few cranberries and pine nuts atop the cabbage and parmesan. Now, do your best Master Chef imitation and drizzle about one teaspoon of dressing across each leaf. Pick up your new salad creation, fold up the leaf a bit to keep from losing goodies and bite into a little bit of heaven! I can’t wait to hear how you put this to use. Keep me posted!

{Fall Table} Cheesy Potato Soup

2010-10-17T21:36:00.001-07:00

Cheesy Potato Soup in Bread Bowls

These bread bowls are from the local grocery. I’ve yet to venture into the field of bread bowl making, though I have many good roll recipes that might translate nicely. Once you have a few bread bowls, you’re ready to make this delicious soup for a crowd!

6 large potatoes, peeled & diced
3 stalks celery, diced
2 large carrots, diced
(can also add zucchini, broccoli, etc.)
6 chicken bullion cubes or 6 tsp. granules
White Sauce:
¾ c. butter
¾ c. flour
1 qt milk
1 c. shredded cheddar cheese

Dice your potatoes, celery, and carrots into small pieces. This makes for easier mashing later and quicker cooking. Put all veggies into a large pot and just cover with water. Add the chicken bullion and bring to a boil until veggies are tender. Remove from heat but DO NOT DRAIN!! Mash with a potato masher. Meanwhile, in another pot you’ll be making a white sauce. In the second pot, melt butter. Remove from heat and whisk in flour. Gradually whisk in milk. I like to use my stash of powdered milk in recipes like this, but you can use regular milk from a jug as well. Return this second pot to heat and stir in cheese until melted. Your sauce will gradually thicken. When you’ve got a nice thick cream sauce, combine the two pots, stirring the mashed veggie mix into the cream sauce. If your soup seems too thick, feel free to stir in some more milk.

Cut off bread bowl tops and hollow out bowl. Use these yummy bits for dunking in your soup if you like. Ladle in hot soup and enjoy, scooping out bites of bread with your soup. Talk about a warm dinner! Yum!

Caprese Salad with Parmesan and Oregano infused Oil

2010-10-12T22:15:00.001-07:00

I needed to bring a salad or an appetizer to my last book club meeting, and I decided to go with a Caprese salad because it fits both categories, and it is downright yummy! But as I was making it I got a little bored with the classic recipe, so I decided to embellish a little. I infused the oil with parmesan, fresh oregano, and fresh garlic. I loved the result and thought I would share. Here's the recipe:

Fresh Buffalo Mozzarella (approximately 2 lbs.)
Vine ripened tomatoes (approximately 6)
Fresh basil (1 bunch)
1/2 cup Extra Virgin Olive Oil
Fresh oregano (4 or 5 sprigs)
1/4 cup Fresh grated parmesan
Fresh garlic (3 cloves)
Freshly grated course ground pepper
Salt

Slice the fresh mozzarella and tomatoes into 1/4 inch thick slices. Layer onto a plate placing a basil leaf in between each slice. Sprinkle with salt and pepper.

Put the oil, parmesan, oregano, and garlic into a blender and frappe until completely smooth. Drizzle the oil over the tomato and mozzarella plate. You may not use all the oil, depending on the size of the plate. Garnish with extra basil leaves. Serve immediately.

Try this and tell me if you like it. Ciao!

{Halloween Table} Spooky Brownie Bites

2010-10-11T11:17:00.001-07:00

I don’t know if you are anything like me, but I love tasty and SUPER easy bites to add to a dessert table or any occasion really. And, because you asked nicely, we are going to share another recipe from our Halloween table last week.

Spooky Brownie Bites

Bake a pan of brownies and let cool on a rack. When cool enough to handle, turn upside down and spill onto waxed paper. Cut the hard outer edge of brownies off and discard (if you have the willpower… I ate ours, he he).

With a large round scoop, spoon scoops of brownie out of the soft inside. Use your fingers to shape into a ball while pushing the crustier parts into the center.

After all the brownie is formed into balls, roll them into colored sugar or sprinkles. Store in a sealed container in the fridge. These can be made up to three days in advance, and they are still soft and yummy!

{Halloween Table} Monster Mash

2010-10-07T07:06:00.001-07:00

By popular demand, here are some of the tasty treats from our Halloween table that we posted on Monday. We promise all the “spooks” at your party will gobble up every bite of this delicious treat!

Monster Munch

7 Squares almond bark, divided
1 ½ cups pretzel sticks
Orange food coloring
2 cups graham cereal
¾ cup Halloween M&M’s
¾ cup mini marshallows
½ cup chocolate sprinkles

Melt 2 sq. almond bark in small microwave bowl for 1 minute. Remove and stir. Repeat for intervals of 15 seconds until melted thoroughly.

Stir in pretzels until coated. Spread out on wax paper to set.

Repeat the melting instructions for the final 5 sq. of almond bark. Stir in orange food coloring until it’s a bright orange.

Place cereal in a large bowl and cover with half the orange almond bark. Stir until coated evenly. Add chocolate pieces, marshmallows, and remaining bark. Stir in pretzel sticks. Spread out on waxed paper in small clusters. Sprinkle with chocolate sprinkles. Let set.

After it’s partially set, it can be divided into cups, or drizzled with melted chocolate or colored almond bark for a beautiful effect.

Makes about 5 cups.

Happy Munching!

{Halloween Table} Spooky Pear Ghosts

2010-10-06T21:20:00.001-07:00

For more Halloween fun it doesn’t get much cuter than these ghostly haunts…

Ghoulish Pears

4 wooden skewers or craft sticks
4 medium pears
9 sq. almond bark or white chocolate chips
Mini Chocolate chips or melted chocolate

Insert wooden sticks into the stem ends of pears. Melt bark according to package directions. Dip pear into bark. Spoon over the top to cover completely. Remove excess by scraping the pear bottom across the bowl rim. Place on waxed paper and allow to set for 1 minute. Decorate with mini chips. Repeat with remaining pears. Chill until firm.

Lemon Curd Cheesecake

2010-10-01T08:01:00.001-07:00

It would seem that lemons are made from sunshine. They soak up the rays until their skins turn a bright cheery shade that radiates warmth and happiness. These delightful pucker-fruits add a bright flavor to every dish. An All-Star pair, lemons and sugar combine to heavenly deliciousness in lemonade and lemon bars to name just a few enjoyable concoctions. There’s no end to their adaptability. Consider them stirred together into yummy cheesecake batter and infused in the crust. They transform this luscious cake with their lemony-sweet goodness into a treat so good you have to share! Yeah, it’s that good! Now that I’ve got your attention, let’s get started…..

Lemon Curd Cheesecake {click here to print the recipe}

Crust

1 box Lemon Cake Mix
½ c. butter, softened
1 t. grated lemon peel

Filling

2 (8oz) pkgs cream cheese, softened
¾ c. sugar
3 (3.5 oz) containers ready to eat lemon pudding (from 4-pack container)
½ c. sour cream
3 eggs
2 c. frozen (thawed) whipped topping

Heat the oven to 300 degrees.

You’ll begin with a lemon cake mix. Before you start, reserve ¼ cup of the mix for later. Now mix in the butter and lemon zest until crumbly.

Spray your pans with cooking spray and then scoop some of the crust mix into each of your pans. We used these fun 3-inch cake pans with a lift out bottom. They’re awesome! Press the crust mix down into the bottom and up the sides a bit. This recipe will make about ten 3-inch cakes. Reserve the remainder of your crust mix in a small bowl while you stir up the cream cheese batter.

Combine reserved cake mix, softened cream cheese, pudding, sugar and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. It will look heavenly and it will taste even better. Resisting the urge to dip your fingers in the batter, spoon the mixture in on top of your crusts, filling each cake up about two-thirds of the way. The filling will rise and then sink back down as it cools.

Bake in a preheated oven for about thirty minutes. Begin checking around 25 minutes. You want each cake to be firm around the edges but still a bit jiggly in the center. Remove from the oven.

Cool on the counter for about twenty minutes and then refrigerate for twenty more before loosening and removing from the pans. You’re going to want to pop them out before then, but trust me, it will only end in tears! Let them firm up completely in the fridge before working your magic. During this time, keep your batter in the fridge, lightly covered until your pans are free to make the remaining cheesecakes. Then repeat the process until you’ve used up all your batter.

Once removed from the pans, cover and refrigerate your cakes 4 hours or overnight…if you trust your husband not to sneak in and “taste test” them for you. It’s your call.

When you’re ready to serve, top with one tablespoon each of lemon curd. Pipe on whipped cream and top with a half slice of lemon. Now call your girlfriends over for lunch and wow them with this little nibble of sunshine that will have them raving! Enjoy!

Cinnamon Rolls

2010-09-27T18:27:00.001-07:00

There’s nothing more enticing than being tickled by the scent of steaming, buttery cinnamon wafting through your home. Either waking to it’s goodness, or at the close of the day, it takes willpower of steel to reject this sinful temptation.

Cinnamon Rolls

½ c. warm water
2 pkg. dry yeast
2 Tbsp. sugar
1 (3½ oz.) pkg. instant vanilla pudding
½ c. margarine or butter, melted
2 eggs, beaten
1 tsp. salt
8 c. flour

Filling:

½ c. margarine or butter, melted
1 c. brown sugar
1 c. while sugar
¼ c. flour
1 ½ Tbsp. cinnamon

Frosting:

8 oz. cream cheese, softened
½ c. margarine or butter, softened
1 tsp. vanilla
3 c. powdered sugar
About 1 Tbsp. milk (just enough to fluff frosting)

Directions:

In a large bowl, combine water, sugar, and yeast. Stir until dissolved. Set aside

In a large bowl, prepare pudding mix according to directions. Add margarine, eggs, and salt. Mix well, then add the yeast mixture. Blend. Gradually add flour and knead until smooth.

Place in a large, greased bowl. Cover and let rise until doubled. Punch down and allow to rise again. Roll out on a lightly floured surface to about 34x21 inch size.

Melt butter for filling and brush on rolled dough. Mix sugars, flour, and cinnamon together and sprinkle over buttered dough. Roll dough up tightly. With a knife, put a notch along the roll every 1 to 2 inches. Use thread or a sharp knife to cut roll. Place on greased baking sheet about 1 to 2 inches apart. Cover and let rise until doubled. Bake at 350 for 15-20 min. Remove when golden brown. *If the rolls start to brown too quickly on top or the edges, cover loosely with foil to continue baking until the middle seems done. Frost while still warm.

Note: You can make these the night before. Prepare recipe and allow to rise once. Punch down and cover, putting in the refrigerator overnight to slowly rise. In the morning roll out dough and finish. They also freeze well once they’ve been baked. Warm in the microwave.

I am super excited to introduce you to Jamie, our newest contributor to WhipperBerry! Click on this link to learn more about her and what she has to bring to WhipperBerry.

Petite Éclairs in a Jar

2010-09-15T19:55:00.001-07:00

Harvest time is upon us. I have fond memories of our kitchen counter crowded with tall canning jars glistening with shiny red tomatoes, long slender green beans and jiggly jellies all ready to be tucked into our pantry for the cold winter months. Apples, pears and strawberries were peeled, chopped and boiled into sauces and jams. The line up was a moment of pride, a job well done after a hot summer of tending and watering. Even now, seeing a canning jar fills me with a craving for something delicious. You may not be the canning type, but you’ll definitely want to pick up some darling ½ pint jars for this recipe. It won’t get you through the long winter months, but it will transport you to a tasty place you’ll want to visit again and again. It’s called Petite Éclairs in a Jar. Believe me, it will top your list of ways to use your jars in years to come.

First you’ll need ½ pint jars. I found some in my local grocery store. They’re so cute you’ll want to buy every one in sight, but this recipe will make about a dozen.

Petite Éclairs in a Jar

1-2 sleeves Graham crackers
2 (3¼ oz.) boxes instant French vanilla pudding
3 ½ c. milk
1 (8 oz.) container whipped topping, thawed
1 tub chocolate frosting

1. Make sure your jars are clean and dry. Break graham crackers into small pieces and line the bottom of jars with them. Don’t be afraid to overlap a bit.

2. Mix up the cream. In the bowl of an electric mixer, combine pudding powder and milk, beating at medium speed for two minutes. Fold in thawed whipped topping. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible. It will make the next step easier.

4. Finish off with a thick layer of frosting spread across the top like a lid. Use the edge of the jar as your finishing point.

5. Refrigerate for 8-24 hours. I don’t put lids on at first to let the frosting firm up, but after about 6 hours I put the lids on.

6. Serve with a spoon and a sigh of satisfaction for the harvest you’ve created.

Bon Appétit!

Christene

Taco Cupcakes

2010-09-10T07:30:00.001-07:00

You know as well as I do that most children are picky eaters. My little ones are the exception to the rule! My kids routinely ask me for sushi, mushrooms, white clam linguine, and Greek Dolmas (grape leave wrapped seasoned rice. Looks disgusting but tastes amazing!)

But when I have other children visiting my home, I make this fun meal that everyone is sure to love. It tickles them pink that they are allowed to eat "cupcakes" for dinner! The best part about this meal is that it’s complete. No side or veggie required, as it already has all the food pyramid requirements!

What you will need,

1lb meat of your choice. I prefer ground turkey
1 can of corn, drained
1 chopped onion
2 cans of beans, semi drained. I usually use kidney & chili beans.
1 packet of taco seasoning
1 bunch of cilantro. Rinsed and chopped head to toe.
1 box of corn bread
1 cup of shredded cheese
Sour cream optional
1 sleeve of cupcake wrappers

Directions

Make the corn bread as directed on package. Set aside.

Brown your beef with the onion. Stir in water and taco seasoning as directed on packet. Toss in corn, beans, and cilantro. Mix well.

Fill each of your cupcake wrappers half full with the meat and bean mix, and pour corn bread mix on top until it is 3/4 full. Sprinkle shredded cheese on top of each and bake for 20 minutes or until the mix is golden and a toothpick comes out clean.

Dollop some sour cream on the top of each if the kids like, and it looks like a real cupcake!

Erin

Peanut Butter Cookie Cheesecake Bonnes Bouches

2010-09-02T14:35:00.001-07:00

One of the pleasures of life is to open a brand new jar of peanut butter. The smooth creamy surface, pristine and untouched and smelling so nutty and tempting it’s like a blank canvas. What will become of this little bottle of mushed up nuts? Today you’ll be grabbing one of your favorites for this delicious recipe. I hope you have a jar or two! Get your rubber spatula and let’s dig in!

Today we’ll be making Peanut Butter Cookie Cheesecake Bonnes Bouches. Get your mouth around that one! What is a Bonne Bouche? I hear you asking. Yes it is French and translated it means “a delicious morsel or mouthful”. This yummy recipe definitely qualifies. A crumbly peanut butter cookie crust beneath a tender layer of peanut buttery cream cheese filling, topped with whipped cream and half a mini Reeses peanut butter cup. Mmm…let’s get started!

Begin by making the peanut butter cookie crust.

Peanut Butter Cookie Crust

Adapted from Soft Peanut Butter Cookie by Natalie Gardner

½ c. butter, softened
½ c. peanut butter
½ c. white sugar
½ c. brown sugar
¼ t. vanilla
1 egg
*1¼ c. flour
*¾ t. soda
*¼ t. salt

1. Cream all but starred items. Sift starred items and add to peanut butter mixture.

2. Using a Tablespoon, scoop dough into well greased mini cheesecake pans. (You want the ones with little lift out bottoms). Don’t overfill! Unfortunately you will have extra dough. I’m sure you can think of things to do with it.

3. Bake in a 350 degree oven for about 5 minutes. The dough will puff up and begin to brown around the edges looking awfully scrumptious.

4. Resist the urge to eat it right now! Instead, use your Tablespoon to press down the puffiness making a well for the heavenly peanut butter filling.

Now, mix up the filling:

Peanut Butter Cream Cheese Filling

12 oz. cream cheese (1 ½ blocks) softened

¾ c. sugar

½ c. creamy peanut butter

2 large eggs at room temperature

¼ c. sour cream

1 ½ t. vanilla

1. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in the peanut butter. Scrape down the sides of the bowl with a rubber spatula, then beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Finally, beat in the sour cream and vanilla.

2. Use your Tablespoon to fill the wells. Fill straight to the top and pile just a bit on top without going overboard. Your cheesecakes will puff while cooking and then sink down a bit.

3. Put your pans into a 350 degree oven. If you’re using the tiny squares like I did, you’ll have less filling and a wider surface area. Cook for only about 13 minutes until edges are set, but center is still a little jiggly. For the mini rounds, cook at least 15 minutes, but probably more like 17 minutes, watching and testing so as not to overcook. I got nervous and took them out too early resulting in raw centers. Still yummy, but not as good as they could be.

4. Cool on the counter top, then press up from the bottom and lift your little cakes out of the pan. Put them on a plate and into the fridge. I am an impatient woman, but these really are even better if you wait till the second day.

5. Now they’re ready to be properly topped and consumed with relish. You can make your own whipped cream, or use a scoop of Cool Whip to top your cakes. Refrigerate your Reese's Cups to keep them from being too soft and squishing when you slice them. Slice one cup and press it gently into the whip. Voila! You have a fancy bonne bouche that will make you sigh with satisfaction. Now whip a batch for your next party or book club meeting and tell me they don’t go flying off your fancy platter.

Christene

Come meet Christene, our newest WhipperChick. We are so excited to have her join our team!!

Greek Turkey Meatball Pita

2010-08-13T08:28:00.001-07:00

Greek meatballs or traditionally called Keftedes are typically made with lamb or beef. This recipe from Skinnytaste.com is made with ground turkey and (shhh, don’t tell the kids) zucchini. I took Gina’s meatball recipe and paired it with her Skinny Tzatziki sauce and put it in a pita for dinner the other night and it was divine! Here’s Gina’s recipes with a few modifications from yours truly.

Greek Turkey Meatballs

1.25 lbs 93% lean ground turkey
1 cup zucchini, grated and liquid squeezed out
2 sliced whole wheat bread (I used the Natures Own Sandwich Thins)
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 cloves garlic, grated
1/4 red onion, grated
2 tbsp fresh oregano, chopped (less if using dry)
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped
kosher salt and fresh pepper
about 1 tsp worth of olive oil cooking spray (I use my Misto)

Tear bread into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 17 meatballs.

Skinny Tzatziki

8 oz fat free greek yogurt (I used Fage)
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week.

In a whole wheat pita, put two meatballs, lettuce, tomato, red onion, tzatziki sauce, and fat free feta cheese.

Heather

Red Velvet Cake Balls

2010-08-09T07:42:00.001-07:00

This may not be a new discovery to most people out there, but it’s new to me. Bakerella’s Red Velvet Cake Balls! How have I missed the whole Cake Ball revolution, lead by Bakerella herself? I don’t know!! I claim dessert ignorance. Just in case you have also missed the Cake Ball boat, here’s how you make them.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl. Reserve about a 1/2 a cup of the cake to use as a garnish.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in a double boiler. I like this method rather than the microwave method. The chocolate stays warm and is easier to work with.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Garnish

Set the reserved 1/2 of cake out on the counter to dry out while chilling the cake balls. After it has dried a little, place in the food processer. Pulse three times quickly. Use the cake crumbs to garnish the cake balls right after they have been dipped in the chocolate so that it will adhere to the chocolate. Enjoy!!

Heather

Up, Up, and Away! {Airplane Cookies}

2010-08-04T06:00:00.000-07:00

I made these airplane sugar cookies for a friend's baby shower last weekend. They take a little time, but they turned out cute! I've experimented with a few different sugar cookie recipes, and this one is definitely the best at keeping it's shape.

Instructions

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours.

Cut cookies and place on greased cookie sheet. Bake at 350 for 8-10 minutes.
Once your cookies are completely cooled, you can frost them. I like to ice a border of royal icing around the edge of my cookies so that I don't have run-off. It gives the cookie a crisp, professional look.

Royal Icing
3 large egg whites
1 lb. confectioner’s sugar
1/2 tsp. cream of tartar

Beat egg whites with cream of tartar until they reach the soft peak stage. Add confectioner's sugar, a little at a time, until stiff peaks form.

I really love a beautiful cookie! Here's some more from around the web.

Credits:

Baby shower cookies are from Glory of Glorious Treats
Star cookies are from Eleni's New York

Whitney

Mozzarella & Pesto Stuffed Tomatoes

2010-07-31T06:00:00.000-07:00

The brief history behind these delights is quite simple. I had a party coming up and decided I wanted to serve stuffed tomatoes. I had never made them before (actually, to be quite honest, I didn't know anyone who had ever made them before) but I loved the idea, and thought they would fit my theme perfectly. But I didn't have a recipe, so I went on a hunt. I searched the internet, and sure enough, in seconds I had hundreds of stuffed tomato recipes to choose from. I narrowed it down to certain ingredients, and started reading them all. I soon found I was disappointed. I couldn't find the perfect combination that epitomized my taste, or my party. I wanted something simple (that seemed obvious to me since stuffed tomatoes aren't usually your main course, so why would you want to spend all day preparing your appetizer? - DUH!) and something that sounded delicious. Apparently this was too much to ask. So I abandoned the internet and set out to make the perfect stuffed tomato. Based on the reviews I have received on these little beauties I think I did it! The only challenge I find is not eating them all before the company comes.

These are so simple there are only three real components:

The Tomato:

Okay, so I know it's tradition to use cherry tomatoes for appetizers, but I have issues with that concept. First of all, that's a lot of work for the tiny bite of food that you get, and second, there are better tomatoes out there. Oh don't get me wrong, I love cute diminutive cherry tomatoes on top of my salad as much as the next girl but when used as a standalone food there are tastier options.

Personally, I love the vine ripened Campari tomato. They average about the size of a golf ball, so they are good for two or three good bites. The larger size also makes them easier to empty and re-stuff. Campari's are juicy, and have a higher sugar level than other tomatoes. This makes them sweeter and less acidic. Their deep red color is gorgeous, and they aren't overly farinaceous, or mealy in texture, which is a plus for me. I think they are absolutely perfect! And you can get lucky sometimes and find them at Sams and Costco. Yay!

The Mozzarella:

Mozzarella is mozzarella, right? Well yes, and no. I don't think it matters much which brand you choose, just pick your favorite. I use low-moisture part-skim, because that's what I like. As much as I love fresh mozzarella, I opted out for this recipe due to flavor and texture. What I did find that makes a big difference, however, is dicing the cheese. Chopping the mozzarella into small cubes instead of grating it allows for a richer flavor and creamier texture.

The Pesto:

This is where the "simple" comes in. You can slave all day making your own pesto, or you can find a great sauce already made. That's what I do, shh! I've tried a dozen different pesto sauces, some of them imported directly from Italy, but believe it or not I found one that rivals the best of them right in my own Sams Club! The Members Mark brand is beautiful. It is made modestly with good ingredients: olive oil, basil, romano and parmesan cheeses, garlic and pine nuts. Delicious!

So what made me think of this triple combination? I don't know, except I recognized that with these three you couldn't go wrong!

The Recipe:

1 ½ cups diced mozzarella
¾ cup pesto
2 lbs. (aprox. 20) Campari tomatoes
Salt

Core the tomatoes with a small melon baller or fruit corer. Rinse out the seeds and sprinkle salt into the tomatoes. Turn upside down onto a paper towel, and refrigerate until filling is ready. This gives them time to drain and the salt helps eliminate excess moisture. Mix the pesto with the mozzarella, and use a baby spoon to fill the tomatoes. Serve immediately or refrigerate beforehand. Mangia Mangia! Enjoy.

Emily

Balsamic Chicken

2010-07-20T12:52:00.001-07:00

This is hands down my family’s favorite chicken recipe! I love how simple it is to make, and it pairs with a tasty garden salad like a dream! The more you get to know me, you will find I love Balsamic Vinegar and will use almost any excuse to add it to my plate.

Balsamic Grilled Chicken

4 Boneless skinless chicken breast

1/2 c Olive Oil

1 c Balsamic Vinegar

2 Tbsp Agave

1 tsp Dried oregano

1 tsp Dried basil

Salt and Pepper to taste

An hour or two before you are ready to grill, mix the olive oil, balsamic vinegar, agave, oregano, basil, salt and pepper in a Ziploc bag. Add the chicken and marinade for up to, but no more than, 4 hours. Place chicken on the grill and cook until it reaches 165 degrees.

Heather

Apple Scallion Pecan Salad with Agave Goat Cheese Dressing

2010-07-15T19:26:00.001-07:00

I am a huge goat cheese lover! You can add goat cheese to almost anything and it would elevate it to a whole new level, in my opinion. This recipe was inspired by Gina’s Weight Watcher Recipes at SkinnyTaste.com. I gave it the the old Whipper once over and fell in LOVE!

Did you know that goat cheese is 30% lower in fat and calories than most cow’s milk cheese?

Agave Goat Cheese Dressing – Serves 15

4 oz. of creamy goat cheese, room temperature
1 1/2 tbsp Agave (a natural sweetener like honey that can be found at most supermarkets these days.)
2 tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1/2 lemon, jucied

In a small blender, combine the goat cheese, agave, extra-virgin olive oil, apple cider vinegar and lemon. Season with fresh cracked black pepper and salt. Mix until creamy.

Apple Scallion Pecan Salad with Agave Goat Cheese Dressing – Serves 1

10 pecan halves
1/2 apple sliced
2 cups of romaine lettuce (or, what ever green you want)
1 scallion sliced
1 tbsp crumbled goat cheese

Fill a bowl with the baby greens. Top with the pecans, apples, scallions and goat cheese. Drizzle with the Agave Goat Cheese Dressing.

Heather

Tandoori Chicken with Tzatziki Sauce

2010-07-13T14:15:00.001-07:00

I love international cuisine! Not too long a ago, a good friend of mine from India turned me onto the joys of Indian cooking with it’s spicy complexity. Not only is it a flavor explosion in your mouth, it’s not too bad on the waist line.

Tandoori Chicken

4 Chicken Breasts

1/2 c Store bought Tandoori Paste

1 c Plain Fat-Free Yogurt

Mix together the yogurt and tandoori paste. Place chicken in a bag and pour tandoori mixture over chicken. Seal bag and turn to mix and coat the chicken. Marinate chicken for at least 1 hour or preferably overnight. Remove chicken from marinade and grill until the chicken reaches an internal temperature of 165 degrees.

Tzatziki Sauce

1 c Plain Fat-Free Yogurt (I prefer the thicker Greek yogurt for this.)

1 c English Cucumber, shredded

1 t. Mint, finely chopped

2 Garlic Cloves, minced

Salt & Pepper to taste

Shred the cucumber, mix with a little salt and place in a strainer. Let cucumber drain for at least 10 minutes and then ring it out in a paper towel to remove the remaining liquid. Mix together with the yogurt, mint, garlic, salt and pepper. Serve with Tandoori Chicken.

Heather

The Perfect Poached Egg

2010-07-05T21:03:00.000-07:00

As with most new mom’s, I am working on the ever present weight battle. In this battle I have a few secret weapons that I will, if asked nicely, share. My first secret weapon is PROTEIN. No, I do not subscribe to the whole high-protein low-carb diet. I do find that making sure that I have plenty of protein throughout the day really helps curb the nasty cravings and helps to keep me from inhaling anything not nailed down by late afternoon.
Not long ago, I became totally obsessed with learning how to poach the perfect egg. After several failed attempts, (and taking Julia Childs name in vain a few times) I managed to poach the perfect egg.

There are several tricks to poaching eggs that are not widely known:

First of all, the fresher the eggs the better. Now, if you can’t find fresh eggs don’t worry. What you need to do is warm them up before placing them in the water. What I typically do is place them in a bowl with hot tap water for a few minutes before I cook them. This brings the eggs up to room temperature quickly and allows for the whites to stay together once in the poaching water.
Next, the poaching water needs to have some type of acid added. I use white wine vinegar, but you can also use lemon juice as well. This again helps the egg stay together once added to the water.
Most importantly: the water. In a sauce pot, add about three inches of water and about 2 tsp. vinegar. The water needs to come up to about 190 degrees. This is just below a boil. Once you reach that temperature turn the burner down to low.
Add the eggs one at a time by cracking the egg close to the surface of the water. Do this rather quickly so that they will all finish at the same time.
At this point start timing the eggs. If you like your yokes runny, try about three minutes. For a medium egg, three and a half minutes and a firm yoke four minutes.
With a slotted spoon take the eggs out and place them on a paper towel to take care of the excess water.

Now, my favorite way to eat these little beauties is on one of those new sandwich thins, toasted, with a little salt and pepper and Tabasco sauce. Delish!

Heather