I had just put this casserole in the oven when my husband walked in the door from work today. The first words out of his mouth were “Man, something sure smells good!”. I responded with “It could be the bacon, or the sautéed mushrooms, spinach and onions. Or possibly the Parmesan cheese cream sauce.” It was at that moment that I knew without a doubt tonight’s dinner was going to be ah-mazing. Oh momma and was it ever!
Chicken Florentine is a classic dish that’s made by pounding chicken flat, rolling spinach, cheese and mushrooms inside, breading the rolls and then frying them. Much like Chicken Kiev or Chicken Cordon Bleu. I found the idea for a casserole version and could tell that with some adjustments it was going to be fantastic with much less work than the traditional rolled type. Chicken Florentine is normally served with rice, but I thought some nice mashed potatoes would be a much better vehicle for soaking up all the delicious creamy sauce in this dish. Mmmmmmm yummy!
My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum! Continue reading →
At least according to my husband. Of all the cookies, cupcakes, muffins, breads, truffles, cakes, snacks and candies I make, this is the only item my husband loves. Actually, he says it’s the only cookie that matters. Everything else absolutely pales in comparison. In order to make amazing peanut butter cookies, you must include super extra chunk peanut butter and actual peanuts in the recipe. Really there is no other way. Although I’m generally not a fan of peanut butter cookies (I need my peanut butter to have chocolate with it), I make these for my honey – and call them “Zacharies”. It’s the least I can do. He puts up with all my other baking like a trooper. And as much as I think I don’t like plain peanutty cookies – every time I make these, I manage to eat a couple. Continue reading →
Usually I am not a fan of cakes that start with a box. I’m no Sandra Lee. That said, I wanted to do a trial run of a cake for our church’s newest addition. He says back in the home country (England) they have a lemon pound cake thing that has drizzles of lemon running thru it so the whole thing is moist and lemony and delicious. I found a recipe for something called a poke cake – which sounded promising. I altered it a bit and here’s what I came up with. Test case #1 in the search for the perfect Drizzled English Lemon Pound Cake. Depending on the feedback I get tonight I’ll probably end up combining this recipe (the poke/lemon drizzle part) with my simple lemon pound cake. I have a feeling this cake is going to be awesome, but not quite as dense as a pound cake should be. Continue reading →
I distinctly remember my mom making this cheesecake when I was a kid. Iit was gorgeous, and I remember thinking that lemon desserts were better than chocolate. I still prefer lemony deliciousness over just about anything else. This recipe is from the May 1989 issue of Bon Appétit magazine (which you can purchase online for “only” $14.95). Thankfully, my mom keeps everything – especially stuff that has amazing recipes within. I went to visit her a while back, found the magazine in one of her many shelves of cookbooks and copied down the recipe. Now that I’ve made it myself, I have no idea how my mom did it. She had 5 kids! Where did she find the time or energy for this? Making this recipe completely destroyed my kitchen. However, recreating something with such a strong childhood link was totally worth it to me. Continue reading →
I’ve posted this recipe before, but I have a lot of new readers who may have missed it. This is my absolute most requested treat. I have never had a better scone. Seriously. You may think “a scone is just a scone”, but you are wrong. You only think that because you’ve never had mine. Try this recipe and you’ll understand what I mean. They are so moist and full of flavor. Trust me. You’ll never go back to those dry crumbly things other people claim are scones. Yesterday I made a batch of these for tea. I left half plain (served with my lemon curd and raspberry jam) and added chocolate chips to the others. Other favorites in my family are the orange cranberry version (my mom and Nanny LOVE them), and blueberry. Continue reading →
This recipe started with a Baileys and Chocolate Cheesecake recipe I found. I have never made a no bake cheesecake because I very much enjoy the baked kind – and I’ve heard all kinds of stories about no-bakes not setting up right. Anyway, I thought I’d give it a try. I intended to make it as the recipe stated, but got sidetracked when looking for chocolate to shave up for it. I found a bag of peanut butter cups in my baking cupboard and was suddenly fascinated by the idea of modifying the recipe to include a chocolate crust and peanut butter cups chopped up into the batter. Continue reading →
I stumbled upon this recipe while reading another baking blog and thought I’d try it out. I adore bite sized treats because you get to indulge, but not really feel badly about it. The thing that really drew me in to try these was the thought of using my cake scraps to make them in the future. My daughter’s 4th birthday is coming up and I’ll be making a princess castle cake – which I’m sure will have LOTS of scraps after carving. The other great thing is that you could make this with any flavor cake/frosting. I’m thinking they’d be really delicious as a spice cupcake bite. Usually I’m a “make it from scratch or don’t bother” baker, but for today, I just used some boxed mixes to give them a try. I’ll admit, I felt like a cheater-baker with the boxed mixes…totally not my style, but didn’t feel like making a scratch cake only to crumble the whole thing up into a bowl.
1 box 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)
1. After cake is cooked and cooled completely, crumble into large bowl. (Woo-hoo! Playing with food!)
2. Mix thoroughly with 1 can cream cheese frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.
Now, this is a totally simple recipe – rolling the balls out is a little time consuming, but the recipe itself is pretty much foolproof. But the dipping? That was a different story. I make lots of treats that require dipping and I’ve never had any trouble before. I used the two fork method. Drop, cover in chocolate, pick up with a fork, tap off excess then use a second fork to slide onto wax paper. The problem with these little bites was the cake crumbed a little, even though I’d chilled them overnight. I had to wipe my forks clean frequently to keep the crumbs out of the bowl of melted chocolate.
I started my dipping by melting white chocolate and tinging my bowl with a little rose colored gel to get a nice pink…I thought the brown of my chocolate cake would be adorable with a pink shell. But I realized very quickly that the pink wasn’t going to stay pretty long, as brown crumbs started sneaking their way into my bowl. So, I switched over to regular milk chocolate, which worked better – but still was more arduous than my usual dipping as I had to keep a close watch on the forks and the bowl for errant crumbs. I ended up using the extra pink and regular chocolate to make pretty contrasting stripes on the finished bites (spooned the chocolate into ziplock baggies and snipped off the end)- so it worked out ok, but I’m freezing the remaining 20 or so un-dipped bites to see if that helps any. I’ll let you know.
They were worth the effort though. Like a little bite of heaven. Even my daughter, who typically does not like sweets, did her little happy dance while eating one.