Book Club and Two Recipes

 

I hosted Book Club at my home last night.  When you host Book Club you pick a book and then your friends come over and you end up talking about the book and of course other things.  Book Club is fun and it is enjoyable to get with friends and mingle but having food with all that makes it even better!

This month I picked the book Far From the Madding Crowd by Thomas Hardy.  It is a very old book and I became interested in the book when I saw the movie trailer for the movie that recently came to theaters.  I thought it would be great to read the book and then go see the movie with my club members.  We missed the movie but I still wanted to host because I enjoyed the book so much.

Below are the two treats I made for Book Club.  It was a warm evening so what is more refreshing than fresh salsa?  Then we must have something sweet and I always think of chocolate so I made a Samoa Bars (Yes, like the Girl Scout Cookie but in bar form, Heaven!)

Peach Salsa

Ingredients

• 2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved
• 1 whole Medium Red Onion, Diced Very Fine
• 1 whole Red Bell Pepper, Seeded And Diced Very Fine
• 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice)
• 1/2 bunch Cilantro, Chopped
• 1/4 teaspoon Chili Powder (more To Taste)
•  Dash Of Salt
•  Juice Of 1 Lime

Preparation Instructions

Chop the peaches into small pieces and throw them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.

Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve with tortilla chips!

Samoa Bars

Ingredients

• ⅔ cup butter, softened (but not melted)
• ¼ cup granulated sugar
• 1¼ cup white flour
• ½ cup butter
• ½ cup brown sugar
• 2 tablespoons corn syrup
• 1 14-oz can sweetened condensed milk
• 2½ cups sweetened flaked coconut
• 2 cups chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees. Grease an 7x11" pan with cooking spray.
2. In a small bowl, mix together sugar and flour, and cut the ⅔ cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
3. Press the mixture into the bottom of the 7x11" pan, and bake for 18-20 minutes - until the edges start to turn a golden brown. Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
4. Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
5. Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7x11" pan, then let it cool completely.
6. In a sauce pan over medium heat, combine the ½ cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
7. Combine coconut mixture and caramel mixture, then spread it evenly in the 8x11" pan over the chocolate chip layer.
8. Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
9. Let it cool completely, about 1-2 hours, and then serve.

Recipe adapted from Six Sisters Stuff

Reese's Peanut Butter Cup Rice Krispies Treats

 My husband is a sucker for Rice Krispies Treats, but I mean who isn't, right?  My friend made this recipe one day and shared some with us.  The original recipe said to add the peanut butter cups to the rice krispie mixture and then roll them into little balls, but who has time for that?  My friend is clever and thought just to dump it in a 9x13 and voila!  I like to sprinkle the chopped peanut butter cups on top so you know what you are in for, the most chocolaty, peanut butter, yumminess! 

Reese's Peanut Butter Rice Krispies Treats 

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

6 Reese's Peanut Butter Cups, chopped (I might have added more, but I can't remember)

1/2 cup Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Pour mixture into a lightly greased 9x13 pan. Add chopped Reese's peanut cups to the top and press slightly.  Wait to cool and cut into squares.

Recipe adapted from Six Sisters Stuff

Sweet Treat and a Sweet Boutique

 

Fall is just around the corner and when the weather gets cooler I start to warm up my oven with yummy baked goods.  I have made these brownies quite a few times and they are delicious, thick and chewy, just how I love my brownies.  You will never make a brownie from a box again!  They are so good that they don't even need frosting.  Don't get me wrong I still make brownies from a box, but if you have the ingredients for this one give it a go.

 

Double Chocolate Brownies

 

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

2/3 cup butter

1 1/2 cups sugar

4 Tbsp water

2- 12 oz packages semi-sweet or bittersweet chocolate chips (Ghiradelli is my favorite)

2 tsp vanilla extract

4 eggs

1 cup chopped nuts (optional)

 

Preheat oven to 325 degrees.  Combine flour, baking soda and salt in a small bowl and mix to combine.  In a large saucepan, melt the butter with the sugar and water.  Bring just to a boil and remove from heat.  Stir in one package of the chocolate chips and the vanilla extract.  Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flower mixture, and then add the remaining package of chocolate chips and the chopped nuts.  Pour into a greased 9x13 pan and bake for 30-40 minutes, or until toothpick inserted comes out clean.  Be careful not to over bake, and make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you're going to continue baking longer.  Let cool at least 2 hours before serving.

 

Recipe adapted from....I can't remember where I got this recipe from, the Internet somewhere.

 

 

Cute Mini

Here is a couple Lilla Rose Flexi Clip pictures from my amazing Lilla Rose Consultant Friends

Drop Bun
Wish my hair was long enough for this style.

The flexis can be worn as a scarf pin also, so cute!

This weekend I will be packing up my Lilla Rose inventory and heading over to the Oh So Sweets Boutique!  Come to the Davis Conference Center and visit me.  I will also be having a drawing for a Free Flexi Clip!

For the love of Dessert!

Hi, my name is Katrina and I am addicted to dessert.  I am a person that loves to go from salty to sweet, to salty to sweet, you get it?  After I finish my lunch or dinner I immediately go to the pantry to grab something sweet to get the food taste out of my mouth.  I knew that I did this before but since I have started tracking what I eat on Sparkpeople I have realized I have a huge sweets problem.  I love dessert!  I think it is fine to have dessert.  But here is the next problem, I love to bake!  I love to try new recipes and bake, but then I eat and eat and eat the dessert all gone.....that is bad dessert.  So I have been looking for better dessert options and have tried a few I like and have less calories.  It still might have less calories unless you eat 10 of them!  Bake, eat one and give away the rest that is the diagnosis to my problem, my neighbors are going to love me!

Here is a few lighter dessert recipes for ya!  Enjoy!  Remember to check back in next week for our weigh-in results.

First is a flourless peanut butter cookies.  These cookies were great and I think better than some peanut butter cookies I have tried with flour.  They clock in a little over 100 calories per cookies.  If you minus the chocolate it would be less, but who would want to do that.?

Flourless Peanut-Chocolate Cookies

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg (lightly beaten)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted salted peanuts

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Recipe adapted from Martha Stewart

Double Chocolate Cupcakes

We ate these for Brinner (Breakfast at Dinner time)  I think they have more of a muffin texture than cupcake, but still tasted great and my girls loved them!

Double Chocolate Cupcakes

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk (I used 1 % milk)
1/3 cup water
1 tablespoon vinegar (I added this to the 1% milk to make my own buttermilk)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in the chocolate chips.

Fill muffin cups coated with cooking spray or paper liners three-fourths full. Bake at 375 for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 14 cupcakes

Nutrition Facts: 1 cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Recipe adapted from Taste of Home Comfort Food Diet Cookbook

Triple Chocolate Brownies

This brownie has a surprising ingredient, black beans, yep you read right.  The pureed black beans replace some of the butter used in most brownies.  We had some mixed reviews at our household.  Brian and Audrey did not care to much for them.  Aria and I did not mind the taste.  If you enjoy dark chocolate these would be something to try.

Triple Chocolate Brownies

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
• 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
• 3 ounces semisweet chocolate, chopped (1/2 cup)
• 2 ounces unsweetened chocolate, chopped (1/3 cup)
• 1 1/3 cups sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

Directions

1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

Cook's Note

Store in an airtight container, up to 3 days.

per brownie 155 calories; 7g fat (4g sat fat); 3g protein; 24g carb; 2g fiber

Recipe adapted from Everyday Food Magazine, The Light Issue

Snickerdoodle Blondies

Snickerdoodles are one of my most favorite cookies to make when I don't have any chocolate chips in the house that is. To try and get a nice chewy Snickerdoodle is difficult sometimes but with this bar cookie every bite is nice and soft. Also this is a great dessert to take to a summer BBQ.

Snickerdoodle Blondies

Yield: 24 blondies

Prep Time: 15 minutes Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Recipe adapted from Brown Eyed Baker

Thick and Chewy Chocolate Chip Cookie Bars

I love making cookies and one of my most favorite to make is chocolate chip. Sometimes I want a cookie but don't have the time or don't want to babysit each batch in the oven. Bar cookies are a good fix for my problem and this one I have made a few times and is my new favorite. Just like the name they are thick and chewy...yummmmm.

Thick and Chewy Chocolate Chip Cookie Bars

•2 1/8 cups (10 1/2 ounces) all purpose flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
•1 cup (7 ounces) light brown sugar
•1/2 (3 1/2 ounces) cup granulated sugar
•1 large egg
•1 large egg yolk
•2 teaspoons vanilla extract
•2 cups chocolate chips


1.Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.

2.Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

3.Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.

4.Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

5.Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.

6.Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe adapted from Real Mom Kitchen

Choco P' Nutty Bars

My husband loves rice krispie treats and I mean who doesn't but add peanut butter and chocolate and it is like the ultimate rice krispie treat!

Choco P' Nutty Bars

1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup peanut butter
6 cups Rice Krispies
3 cups miniature marshmallows


1. In large saucepan, melt chocolate morsels and peanut butter over low heat;
stirring constantly. Remove from heat. Stir in KELLOGG'S RICE KRISPIES
cereal and marshmallows.

2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch
baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.
Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar.

MICROWAVE DIRECTIONS:
In large microwave safe bowl, melt chocolate morsels and peanut butter at MEDIUM power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients. Stirring until well coated. Follow step 2 above.

Photos by Me

Recipe adapted from Rice Krispies

I ♥ Brownies

Some like them chewy, some like them cakey.....me I just love them! So for your Valentine this day bake them up some yummy, chocolatiness. Frost them with this fudgy frosting that is to die for and they will love you FOREVER!

Happy Valentines Day!

Thirty Minute Brownies

2 cups sugar

2 cups flour

2 sticks of butter or marg at room temp.

6 Tablespoons unsweetened Cocoa

2 teaspoons vanilla

4 eggs

1/2 teaspoon salt

1/2 to 3/4 cup chopped walnuts (opt)

Directions:

Cream sugar, butter or margarine until light in color and well blended. Add the eggs, vanilla and beat well. Add dry ingredients, and mix just until blended. Add chopped nuts if desired.

Place batter in UNGREASED 9x13 Pan. Bake in 350 degree oven for 25 to 30 minutes. Don't over bake. Cool on wire rack until cool. Frost with yummy frosting ....only if you want to!


No Cook Fudge Frosting

4 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup butter, softened (1 stick)

1/3 cup Boiling water

1 teaspoon vanilla

Directions:

In a large bowl combine the powdered sugar and cocoa powder. Add butter, boiling water, and the vanilla. Beat with an electric mixer on low speed until well combined. Beat for 1 minute on medium speed. If necessary, cool for 10 to 20 minutes or until mixture reaches spreading consistency.

Pictures by Me

Adapted from Get off your Butt and Bake

Aunt Eva's Mud Hen Bars

Found this recipe a few months ago from one of my foodbuzz friends. These are some yummy bars and have all the good stuff in them, chocolate, marshmallows and sugar. I love the topping on these bars and it just makes it an interesting recipe with and interesting name. Enjoy!

Aunt Eva's Mud Hen Bars

1/2 cup margarine or butter

1 cup sugar

3 eggs

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup nuts, chopped (optional)

1/2 cup chocolate chips

1 cup mini marshmallows

1 cup brown sugar

1. Cream margarine and sugar

2. Beat in 1 egg and 2 yolks

3. Sift flour, Baking Powder and salt and mix into creamed mixture.

4. Spread in 9x13 pan

5. Sprinkle nuts, chocolate chips and marshmallows over batter.

6. Beat 2 egg whites stiff, fold in brown sugar.

7. Spread over top of bars and Bake at 350 degrees for 30-40 minutes.

Pictures by Me

Adapted from Food o' del Mundo

Pumpkin Pie Bars

I have actually never made a pumpkin pie. I love to eat pumpkin pie and I have made pies, but I have always left it up to my mother or my father-in-law, who both make wonderful pumpkin pie. I got this recipe from a Kraft foods e-mail and have made it quite a few times and it is delicious! Not quite as good as my mother or father-in-laws pie, but a great substitute if you are afraid to make a pie or need some fall goodness in a pan.

Pumpkin Pie Bars

Prep Time: 15 min
Total Time: 55 min
Makes: Makes 24 servings.

What You Need!
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped Pecans

1 pkg. ( 8 oz.) Cream Cheese, softened
3 eggs

1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

Make It!

HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Chocolate Yummies

I wanted to make rice krispie treats one day and usually the recipe was on the cereal box, but this time it was not. I hopped online to http://www.ricekrispies.com/ to get the recipe and found a lot more yummy things to make with rice krispies. I made these chocolate yummies for a church get together and they were gobbled up in a flash. How could they not be good when you have chocolate, peanut butter and marshmallows together?!

Chocolate Yummies

7 Graham Crackers Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter (I don't like crunchy pb so I used creamy and it was great)
3 cups Rice Krispies Cereal


1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange gragham crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.

2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.

3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add RICE KRISPIES cereal, mixing until combined.

4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.

No Oven Peanut Butter Squares

Need a treat but don't want to bake? These bars are perfect on a hot summer night. I have made these quite a few times and love them. I could probably eat the whole pan by myself. I made these once for a church thing. I dropped them off at the church and was not able to stay for the whole thing. After a couple of days a lady from my church called asking for the recipe, she said that she could not stop thinking about them. Yeah, they are that yummy!

No Oven Peanut Butter Squares

1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups Graham Cracker Crumbs
1 cup peanut butter
1 12 oz package of semi-sweet chocolate chips


LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.

MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.

MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares.