elmo cookie dough truffle pops

This is the last of my Elmo inspired treats.  Promise.

So I have told you I don't like bread.  I have another secret.  I don't like cookie dough.  I don't sneak spoonfuls as I bake.  I don't even lick the spoon.  I would cause a major revolt in my house if I even tried to lick the spoon.  The spoon, spatula, bowl and beaters are left for the kids.  We have a good thing worked out over here.  They love dough, batter, frosting and I like the finished product.  I like the crispy edges that get cut off because no one wants the crispy part.  Making brownies and bars with perfect edges now that is my thing.  Eating sliver after sliver does not equal a whole bar or brownie.  It is just a couple slivers and has a lot less calories.  I promise.  Try it.  This was not my birthday.  If it was there would be pumpkin, coconut, spice and malted treats.  This was my 2 year old daughters birthday so, there was cookie dough, Elmo, candy melts, food coloring all on a stick.  The kids not only went nuts for the Elmo themed pop but, they loved the cookie dough.  I only dipped half of the truffles.  That was a huge mistake because these went first.  I still have half a batch of cookie dough truffles in the freezer.  Shh don't tell.  I am keeping that in my back pocket when the big bribes have to come out.  Yep I bribe my kids, feed them cookie dough (no raw eggs) and food coloring.  I am that kind of mom.  I think they both kind of approve.  

My muse guarding the cookie dough.

The birthday girl in a sugar blur after 2 pops.

elmo cookie dough truffle pops

source: annie eats

8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
red candy melts

dark chocolate candy melts

white mints

orange jelly bean

edible pen in black

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Refrigerate covered until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture balls.  Place on a baking sheet lined with wax paper.  Cover  and transfer the pan to the freezer for 1-2 hours.

When ready to dip melt the red candy melts in microwave in 30 second intervals until smooth. Push a lollipop stick in each truffle. Dipping the very end of the stick before you push into the truffle helps to anchor the stick firmly in the truffle.    Dip each chilled truffle, one at a time, coating in candy melt and shaking gently to remove the excess. Take 4 at a time out of the freezer as they work better if truffles are very cold.  Transfer to a styrofoam base to dry.  Before candy coating dries add the mouth (half a dark chocolate candy melt), eyes (mints) and nose (jellybean).  Once all the truffle pops have been dipped, store them in the refrigerator until ready to serve.

elmo soft frosted sugar cookie

I have been hooked on soft sugar cookies ever since I made them for the 4th of July.  I have tried my hand at royal icing and it came out ok but, it was a lot of work and made my kitchen a big mess.  I wanted to do a decorated sugar cookie for Campbell's elmo party so, I immediately thought these soft round cookies would be the perfect canvas for elmo's adorable furry face.  With the use of Wilton's grass tip #233 I was able to frost the cookie with red fur.  After the frosting was on the cookie elmo quickly came together with candy melts, m&ms, and gumballs.  He was almost too cute to eat.  The birthday girl loved them and still asks daily for an elmo cookie.  These not only taste good but, look good too.  A total hit for us. 

elmo sugar cookie

adapted: all-recipes

    * 2/3 cup shortening
    * 2/3 cup butter
    * 1 1/4 cups white sugar
    * 2 large eggs
    * 2 teaspoons vanilla extract
    * 3 1/2 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt

Directions

Preheat oven to 350 degrees F.
 
Whisk together flour, baking powder and salt.  Set aside. 

Cream together the butter, shortening and sugar for ~ 4minutes.

Stir in the eggs and vanilla.

Stir the dry ingredients into the creamed mixture until dough comes together. 

Scoop dough.   Place them on an unprepared cookie sheet about 2 inches apart.  Bake cookies 10 to 12 minutes.  Remove from baking sheets to cool on wire racks.

frosting

1/2 cup shortening
4 cups powdered sugar, sifted
6 tablespoons whole milk
1 teaspoon vanilla extract 
red food coloring
decorations: dark chocolate and white candy melts, black m&ms and orange gumballs

Sift the powdered sugar.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in milk. Mix.  Add in the vanilla extract. Mix on medium high speed until smooth.

Frost the cookies with frosting and top with decorations.

red velvet ice cream

What do you do when your little baby girl turns two and you bake way too many elmo themed desserts for a group of 13?  You get creative with the left overs.  I really did not need to bake a cake or cupcakes but, I could not get passed Campbell not having a little smash cake with a candle and having something red velvet in honor of my last meal before I went into labor with her. I baked the same red velvet cupcakes I made last year.  I debated cutting the recipe in half but, I am one of those people who fears not having enough food when I invite guests over.  I knew this frosting loving family would be able to mange consuming any sugar left behind.  I stashed 4 cupcakes in the freezer with the intent to add them to a vanilla based ice cream.   I decided on a corn starch base to thicken the ice cream because I was using left overs up, I was lazy and I did not want to be left with 8 egg whites needing a home.  The cream cheese from the base and the frosted cupcakes adds a nice tang to counter the sweet ice cream.  I wish the cake chunks stayed a bit larger but, I think I crumbled them a little too much.  This ice cream helped continue the elmo red theme for a few more days.  My carpet and the kids clothes will be happy not to have any more red colored food for another year.

red velvet ice cream

source: sweetflours

 3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
4 ounces cream cheese; room temperature
1 1/2 teaspoons vanilla bean paste
4 frosted red velvet cupcakes; frozen

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk and cream cheese until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning crumble the 4 frozen cupcakes into big chunks.  Before transferring ice cream to an airtight container for further freezing, fold in crumbled cupcakes.

cafe rio cilantro ranch dressing

Several of the copycat Cafe Rio recipes were made for Campbell's birthday bash.  As I said I did not care for the rice or the beans but, the pork was great and it serves an army.  Since making Ina's green goddess dressing and being heartbroken over the bad nutritional values on my favorite Galeos dressing I have really come to appreciate and love how easy and tasty homemade dressing can be.  This dressing could not be easier to make.  It is cool and creamy with a kick.  It was great on both the salad and as a sauce for the tacos.  I will definitely be making this again.

cafe rio cilantro ranch dressing

adapted: family favorite recipes

1 package hidden valley ranch dressing mix
1 cup lowfat (2%) buttermilk
1 cup lowfat mayo
2 tomatillos - husked removed and quartered
2 clove garlic, rough chop
1/2 bunch cilantro, rough chop
juice of 1 lime
1 jalapeno, (seeds removed if you want less spicy).

Throw everything in the blender and blend.  Store in the refrigerator 1-2 hours to let the flavors develop.

cafe rio sweet pork

People go nuts for Cafe Rio.  One opened down the street from me and it is always packed.  There are some die hard Cafe Rio fans out there.  I am not one of them.  It is not that I don't like Cafe Rio.  I do like it but, I actually love the Mexican restaurant a few doors down.  The other Mexican restaurant loves me.  They know the kids when they walk in and promptly give my son a horchata.  They have our order down.  The food is great which is why I have only tried Cafe Rio once.  What our place does not have is sweet pork.  My kids like sweet pork and will eat large portions of it so, when I was planning Campbell's birthday menu this seemed like a meal that would be enjoyed by both kids and adults.  I googled Cafe Rio recipes and there are so many variations out there.  They have such a range of ingredients and with having only tasted it once I had to come up with flavors I thought we would like.  Most recipes used a crockpot but, mine died back in the spring.  So the plan was to use my dutch oven and hope for the best.  It is hard to screw up a pork butt. The meat came out tender and sweet.  I would have loved a little heat behind the sweet but, I knew the kids wouldn't eat it.  Next time when I shred the pork I am going to put it in two pots for the remaining low cook and add a few chipotle chiles in adobo sauce.  I think the sweet and spicy combination would be out of this world.  I am actually drooling a bit thinking about it.  I am looking forward to going to Cafe Rio to do a taste test and see if this even comes close.  Hard for me to call it Cafe Rio pork but, guest that know Cafe Rio said this does taste like.  I also tried the Cafe Rio cilantro rice and black beans copycat recipes.  I was not wowed by either of those.  What I did like is the cilantro dressing (recipe to come). 

cafe rio sweet pork

source: sweetflours

6-7 pounds pork shoulder or pork butt
3 cans Coke 

2 tablespoons dark brown sugar
1 teaspoon garlic powder

salt/pepper
1 can diced green chilies
1 14oz bottle red enchilada sauce (I used trader joe's)
1 cup light brown sugar

Preheat oven to 300.

Generously season pork with salt, pepper.  Sprinkle dark brown sugar and garlic powder on both sides of the seasoned pork.  Gently rub the spice mixture into the meat.  Put the pork fat side up in a dutch oven sprayed with cooking spray or oiled. Add two cans of coke around the pork.  Put lid on the dutch oven and let the pork cook for 6 hours.

Remove pork from the oven and drain the liquid left in the pot. Shred pork.  Return pork to dutch oven.

Reduce oven temperature to 250.

In a food processor or blender, blend one can of coke, green chilies, enchilada sauce and remaining cup of brown sugar.  Pour sauce over shredded pork and return pork to the oven in covered dutch oven.  Cook for an additional two hours.

fresh corn and asiago cheese bread pudding

I don't like bread.  I said it.  It is out there and my friends think it is beyond weird.  Bread basket I am not interested in you unless there are warm corn muffins under your napkin veil.  I don't remember a time in my life when I liked bread.  I use to tell my mom it hurt my teeth to get out of eating it.  People often say I wish I didn't like bread.  Well my dislike for bread is easily filled with quick breads, muffins, cakes, and brownies.  Don't worry I get my share of carbs people.  As I get older and more adventurous in the kitchen with an expanding palate I am making some exceptions for my ban on bread.  I have found if you cut bread into small cubes, soak it in whole milk and heavy cream, and toss in some fresh sweet corn and asiago cheese then bake it I am a fan.  This is a great summer side dish to go along with grilled meats.  It is decadent but, if you serve it with a grilled lean protein and vegetables it feels ok to indulge.  Oh boy did we indulge!

fresh corn and asiago cheese bread pudding

adapted: southern living

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded asiago cheese

Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat.  Stir corn and cheese into bread mixture.   Cover and refrigerate for at least 1 hour. 
  
Preheat oven to 375°. Spoon chilled mixture into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

s'mores cookies

We had a fantastic summery weekend.  We were on our beach cruisers, at the beach, barbecuing with friends, soaking up sun and visiting with family.  The whole weekend screamed summer.  To make it even more summery we ate a whole bunch of these s'mores cookies.  What is it about a s'more that just makes you feel like a kid on summer break.  The first two weeks of July have been awesome.  I feel like this is the first summer in a long time I can enjoy.  Not pregnant, don't have a newborn and the weather doesn't suck.  All of this fun has me feeling like just as we are getting into the swing of summer fun it is going to be over.  There are 63 days of summer left.  I am going to pack it with as much fun (and s'mores) as possible.

Carter came home from his camp themed camp today and said mommy we made s'mores at camp today but, they made them wrong I like yours with the chocolate on top not inside.  So cute!  We all loved these cookies but, honestly I think Campbell was the true fan.  She would walk over to the cookie jar in the morning and ask for "cookie cookie".

Enjoy summer and make these today.  Your kids will love you and you will feel like a kid all over again.

Looking for more s'mores (that is fun to say)!  These are both really good.  Promise.

s'mores ice cream 

s'mores bars 

s'mores cookies

adapted: ice cream before dinner

11 Tablespoons unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs, room temp

1 tsp vanilla

1 tsp baking soda

½ tsp kosher salt

½ tsp cinnamon

2 ½ cups flour

1/2 cup semi sweet chocolate chips

1 cup mini marshmallows

2  ½ regular sized hershey’s bars, broken into pieces

1 ½  sleeves of graham crackers, broken into squares

Preheat oven to 375 F.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with both sugars until light and fluffy.  Add egg and vanilla.

Add flour mixture to the butter mixer and combine on low speed.

Fold in chips and marshmallows. 

Lay out graham crackers side by side on a 13x9 rimmed baking sheet as close as possible.  Touching is fine.  Place tablespoon scoop of dough in the center of each graham crackers square.  Press down slightly with small spatula.

Bake for 6 minutes then remove from oven to press Hershey’s bar pieces on to the top.  Bake for 6 – 8 more minutes or until dough is beginning to turn golden brown at the edges.  Remove to a wire rack to cool.

mocha chip angel food cake

 

I like angel food cake a lot.  I love the light, squishy, sweet cake with the slightly crusty top.  As much as I like it I have never made it from scratch.  The recipe does not look overly difficult although inverting the pan right out of the oven seemed out of the box for me.  The issue was the 12 egg whites.  That is a whole lot of left over yokes.  I surely could make ice cream but, with 12 yolks that is still a whole lot of ice cream.  I am not phased by recipes with 4 sticks of butter but, the 12 whites really deterred me.  In need of a lighter dessert coming off the fourth of July food fest I got over my fear and dove right in.  The result was delicious.  The addition of the mocha flavoring and the chips made this slightly denser then your standard angel food cake.  Now that I think of it I am not the best folder and I could have lost some air during my scoop, incorporate, scoop, incorporate portion of the recipe.  The recipe had a mocha ganache to drizzle over the top but, we did not feel like this cake needed it.  The mocha flavor and the chips really bring a new twist on a classic.  The mocha ganache and a scoop of vanilla bean ice cream would make this simple cake something special.

mocha chip angel food cake

source: everyday food

2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour (spooned and leveled)
1/2 teaspoon coarse salt
1 cup miniature semisweet chocolate chips (6 ounces)

Preheat oven to 350 degrees. 

In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.

Using the whisk attachment beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes.

Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. 

Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.

Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. 

 

soft frosted sugar cookies

See I really do love the 4th of July.  I had high hopes of making several different patriotic treats for the weekend.   My kitchen did not produce several treats.  It is hard to stay in the kitchen baking when there are pitchers of watermelon margaritas to drink, beach cruisers to ride, waves to splash in, sun to bathe in, kids to giggle with, burgers to barbecue and friends to laugh with.  I did not want to miss out on a minute of the fun this weekend.  I did make these sugar cookies and boy were they good.  A perfect combination of soft, chewy, sweetness covered in a layer of creamy colorful frosting.  They were fun and festive.  Perfect to package up and bring to a barbecue, the beach or snuggled up on the couch with your kids.  Hoping everyone had a fun, safe, and sunshine filled weekend.  Happy 4th!

soft frosted sugar cookies

adapted: all-recipes

    * 2/3 cup shortening
    * 2/3 cup butter
    * 1 1/4 cups white sugar
    * 2 large eggs
    * 2 teaspoons vanilla extract
    * 3 1/2 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt

Directions

Preheat oven to 350 degrees F.
 
Whisk together flour, baking powder and salt.  Set aside. 

Cream together the butter, shortening and sugar for ~ 4minutes.

Stir in the eggs and vanilla.

Stir the dry ingredients into the creamed mixture until dough comes together. 

Scoop dough.   Place them on an unprepared cookie sheet about 2 inches apart.  Bake cookies 10 to 12 minutes.  Remove from baking sheets to cool on wire racks.

frosting

1/2 cup shortening
4 cups powdered sugar, sifted
6 tablespoons whole milk
1 teaspoon vanilla extract 
optional: sprinkles and food coloring

Sift the powdered sugar.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in milk. Mix.  Add in the vanilla extract. Mix on medium high speed until smooth.

Frost the cookies with frosting and top with sprinkles.

french martini

I have not posted all week.  It has been one of those weeks.  I am so glad it is Friday.  I should be posting some amazingly yummy and adorable patriotic sweet treat but, I am not.  Instead I give you something that is not even American.  I promise I love this country.  I promise you I will be out celebrating this weekend.  The fourth of July is my favorite holiday.  Because it has been a craptastic week I give you this non-American amazing martini.  When 5:00 hits I will have one of these in hand.  I will relax and be completely prepared to tie one on this weekend.  A happy and safe holiday to all.   Is it 5:00 yet?

french martini

adapted: barefoot contessa

    * 2 ounces fresh pineapple juice
    * 2 ounces GOOD cold vodka (kettle one or grey goose)
    * 12 ounce chambord

yields: two amazing martinis

Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice.