Sunday, March 23, 2014

Kahlua Cake Bites

Kahlua Cake Bites

1 (18.25 ounce) package devil's food
cake mix
1 cup water*
1/3 cup vegetable oil*
3 eggs*
1 cup ready-made dark chocolate
1 cup Kahlua
6 ounces chocolate disks for melting
2 ounces white chocolate disks for
1.Prepare the cake mix according to package directions. Allow cake to cool for one hour.
2.Crumble cake into a large bowl. Mix in Kahlua. Add frosting and stir until combined. Mixture will be sticky. Cover and refrigerate 2 hours or overnight.
3.Line a baking sheet with waxed paper. Use a melon baller to form 2 inch bites; place on waxed paper. Freeze bites for one hour or until firm enough to coat.
4.Using a skewer, pick up bites one at a time and dip into melted chocolate. Use another skewer to slide bite onto the lined cookie sheet. Allow bites to set in refrigerator.
5.Optional: After bites have set, use a pastry bag fitted with a #3 tip to drizzle melted white chocolate.

Thursday, February 6, 2014

Lobster Colorado

Lobster Colorado
4 (8 ounce) beef tenderloin filets
salt and pepper to taste
1/2 teaspoon garlic powder
4 slices bacon
1/2 cup butter, divided
1 teaspoon OLD BAY® Seasoning
8 ounces lobster tail, cleaned and
1.Set oven to Broil at 500 degrees F (260 degrees C).
2.Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3.While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4.While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Saturday, August 24, 2013

Raw Oreo Cookies, Gluten Free and Dairy Free

Raw Oreo Cookies, Gluten-Free and Dairy-Free

Author: Rachel


For the cookies:
1 cup walnuts (preferably soaked and dehydrated)
2 rounded Tbs. almond butter
1/2 cup shredded unsweetened coconut
3 Tbs. raw cacao powder
1/2 cup raisins
2 Medjool dates, pitted
1/4 tsp. vanilla extract
pinch of salt

For the cream filling:
3 cups dried coconut (flaked or shredded)
1 tsp. vanilla
1/4 tsp. stevia (or you could use 1-2 tsp. honey)


1. For the cookies: Add all of the ingredients to a food processor and blend until the mixture is fully combined and begins forming a ball. Working with about 1-2 Tbs. at a time, roll the mixture into a ball and then flatten it out into a round cookie using your hands. You could dehydrate the cookies to get them to harden, but I find it works best to put them in the fridge or freezer for a couple of hours.

2. For the cream filling: Add the dried coconut to the food processor and blend until creamy. This takes about 5-10 minutes and you may have to stop and scrape the sides down to get everything incorporated. Don't be deterred! It's worth the effort :) When the coconut is creamy (technically, it's coconut butter at this point), add the vanilla and sweetener and blend until completely combined.

3. To assemble the cookies: Remove the cookies from the fridge or freezer. When the coconut cream has hardened a bit but is still spreadable (it will harden after sitting for a while), spread the cream on one cookie and top with another. Place back into the fridge or freezer for at least 20 minutes to allow the filling to harden.

4. You can save these in the fridge, but I doubt they will last that long :) Save any remaining coconut cream in a separate jar in the fridge. This is amazing on top of fruit or used as a spread!

Wednesday, August 14, 2013

Carb Free Cloud Bread

Carb Free Cloud Bread


    • 3 eggs, separated
    • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
    • 1/4 teaspoon cream of tartar
    • 1 (1 g) packet artificial sweetener


  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.

Wednesday, July 31, 2013

Oreo Pudding Parfait

Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies 
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.
whipped cream
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.

Nutella Cheesecake Brownies


For the Brownie Layer
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour
For Nutella Cheesecake Layer:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs
In one bowl, beat all the brownie ingredients together.  In a separate bowl, beat together all of the Nutella Cheesecake ingredients.  Scrape the brownie batter into the bottom of an 8×8 pan (yes! it will be quite full.  These are thick brownies!)  Spoon little plops of the nutella cheesecake all over the top of the brownie batter.  Smooth the cheesecake carefully and completely over the brownie layer with a spatula.  Bake in an oven preheated to 350 degrees and bake for 50-55 minutes.  The center of the brownies will be set, but if you poke a toothpick into them, it won’t come out dry.  No worries!  The cheesecake layer needs to cool completely to set up.
Cool, slice, bite, enjoy.

Saturday, July 27, 2013

Snickers Cake

Snickers Cake

1 box box devils food cake mix, plus ingredients to make the cake
1 can(s) can sweetened condensed milk
1 jar(s) jar smucker's hot caramel ice cream topping
1/2 c cup chocolate chips
2 c heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 c peanuts, chopped
caramel sauce
chocolate sauce
1. Bake cake in a 9x13-inch pan according to direction on the package.
2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Wednesday, March 20, 2013

Honey Glazed Ham

  • 1 (10-pound) smoked, bone-in ham
  • 1 cup honey
  • 1/4 cup whole-grain mustard
  • 1/4 cup packed dark brown sugar
  • 4 tablespoons unsalted butter (1/2 stick)
  1. Heat the oven to 350°F and arrange a rack in the lower third.
  2. Remove any plastic packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
  3. Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
  4. Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  5. When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
  6. Brush the ham with a quarter of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.

Thursday, February 28, 2013

Whole Grain Waffles

Whole Grain Waffles

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Servings: 6
"This filling waffles made with whole wheat flour, flax seed meal, and wheat germ are quite delicious. Serve with homemade blueberry syrup."
2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1.In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2.Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Slow Cooker Italian Beef Roast

Slow Cooker Italian Beef Roast

Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Servings: 8
"A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker."
1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad
dressing mix (such as Good Seasons®)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1.Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
2.Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Wednesday, December 26, 2012

Eggnog Cake

Eggnog Cake

Prep Time: 20 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 10
"Enjoy the rich taste of eggnog in an easy to make pound cake."
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
2.In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
3.Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Kahlua Cake Bites

Kahlua Cake Bites INGREDIENTS: 1 (18.25 ounce) package devil's food cake mix 1 cup water* 1/3 cup vegetable oil*...