Holy Moly Cannoli Cones

Right now I am obsessed with Hungry Girl. Don't know who she is??? You should! Go check her out! I have known about her for a few years, and have been subscribing to her e-mails for just as long. But lately, I have been obsessed with the recipes,and have even declared myself to be on a Hungry Girl diet. I'm trying, but most of the time, I don't have the time nor energy to cook up stuff like that for dinner so I just eat whatever the hubby eats...usually grilled chicken & veggies. Anyways, I have been trying mostly her desserts and breakfasts. She has some amazing cookbooks with awesome recipes, tips, tricks, guides to eating out, and even her shopping lists. Seriously, you should so check her out! These cannoli cones are one of the ones that I have recently tried. If you like ricotta cheese, you will LOVE this. So easy and super cute! I would suggest though, letting the filling set up in the fridge for a few minutes because, as you can see in the pics, it starts to melt & drip quickly....especially in hot southern summer weather. I will try to get more of these wonderful HG recipes up. What I love about them is that you can think of virtually any comfort food, junk food, anything that's not good for you, and she has a recipe that's a healthier, lower calorie, less fatty version. My favorite cookbook of hers has to be 200 Under 200. Yep, that's right. TWO HUNDRED recipes, ALL with 200 calories or less. No joke. I could talk about HG all day, so I'm just gonna get to the recipe. 


INGREDIENTS

• 1 cup plus 2 tablespoons fat-free ricotta cheese
• 2/3 cup Cool Whip free, thawed
• 2½ tablespoons Splenda No Calorie Sweetener (granulated)
• 1 tablespoon sugar-free fat-free vanilla instant pudding mix
• 1 tablespoon powdered sugar
• 2 tablespoons mini semi-sweet chocolate chips, divided - I only had regular chocolate chips.
• 6 sugar cones (like the kind by Keebler)

DIRECTIONS

1. Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips. 

2. Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag. 

3. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.

4. Sprinkle the remaining chocolate chips even on top of the filling in each cone.

5. Eat and enjoy!

Makes 6 servings.

PER SERVING (1 cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein

Recipe Source: Hungry Girl 1-2-3 by Lisa Lillien

Oatmeal Bars

So, I haven't realized until a couple days ago how ridiculously long it's been since I've last posted. Sorry for such a long delay. I have been super busy, and have recently been dealing with not only my little man being sick, but me as well. Lil man's 1st birthday party went VERY well. Hopefully I can get some pics posted on the next post. For now, I will post just one. This is lil man all Spongbob'd up. He was such a cutie! 

Our 4th of July was great (despite both me and my son being sick). He finally got to see fireworks. Last 4th he was only a month and a half old. So, that was nice. Then I realized, as much of a little shutterbug that I am, I took not one picture Sunday. It's most likely due to my being under the weather, but I was a little disappointed in myself. =( Anyways, let me get to the recipe.


I'm the type of person that rips recipes out of magazines when I see one I like and add it to my stack of recipes to try. Lately my stack has been getting out of hand. So, I looked through the stack to see if I had one recipe that I could make without having to go to the store to get anything. The recipe for these bars just happened to be the only one that I could make. So, I did. They turned out really yummy. Hubby loved em. It kinda tastes like a breakfast bar or a chocolate chip oatmeal cookie but in a bar (which is basically what it is I suppose). They stay really well for a couple of days. I kept mine in a little plastic tub. Hope you enjoy!

INGREDIENTS

• 1 cup all-purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup light brown sugar, packed
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ cup milk - I used whole milk. 
• 2 cups quick oats
• 1¼ cups semisweet chocolate chips

DIRECTIONS

1. Heat oven to 375°. Coat a 8x8x2" baking pan with nonstick cooking spray; set aside. 

2. In a small bowl, whisk flour, baking powder and salt together. In a large bowl, beat sugar and butter on medium-high speed until fluffy. Beat in vanilla. Reduce speed to low and beat in milk, then flour mixture. Stir in oats and 1 cup of the chocolate chips. 

3. Spread batter into prepared baking pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Microwave remaining ¼ cup chocolate chips for 30 seconds; stir until smooth and drizzle over bars. Cut into squares. 

Makes 16 squares. 

It's as easy as that, and they are totally yummy. Just make sure you have an ice cold glass of milk to go with them. =)

Recipe Source: Family Circle magazine {July 2010 issue}

Lemon-Up Cupcakes

Sorry I haven't posted in a while. I have been SUPER busy preparing for our lil man's 1st birthday. I am so SUPER EXCITED. I can't wait to share pictures! Ok, for the recipe. I have so many cookbooks...a ton, plus some that I get from my mom every now and then. So, whenever I feel the need to bake, I sometimes look through my baking books. I have had this one marked in a cupcake book for a while now, and decided to try it just because it sounded yummy. My dad & I like a lot of the same tastes...cheesecake, jalapenos, lemon, etc. So, if they sounded good to me, I knew at least one person would try. =) The cake part was really good, but the frosting was a tad too sweet for me. My dad loved them, and said he wants them for his birthday. I may try a cake instead though for him. Anyways, enjoy!

INGREDIENTS

• 1 pkg (about 18 oz.) butter recipe white cake mix with pudding in the mix, plus ingredients to prepare mix

• Grated peel of 2 lemons, divided

• ½ cup lemon juice, divided
• ½ cup butter, softened - I used unsalted.
• 3 ½ cups powdered sugar
• Yellow food coloring
• 1 pkg (9½ oz) lemon-shaped hard candies (like Lemon Heads), coarsely crushed - I used yellow sugar sprinkles.

DIRECTIONS
1. Preheat oven to 350°F. Line 24 standard muffin cups with paper baking cups.
2. Prepare cake mix according to package directions but use ¼ cup less water than directions call for. Stir in half of the grated lemon peel and ¼ cup lemon juice. Spoon batter evenly into prepared muffin cups.
3. Bake 23 minutes or until light golden brown and toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks.
4. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar. Add remaining lemon peel, ¼ cup lemon juice, and several drops of food coloring; beat at high speed until frosting is light and fluffy.
5. Frost cupcakes; sprinkle with crushed candies.

Makes 24 cupcakes.

Source: 100 Best Cupcake Recipes

AJ's Mac-n-Cheezy

Everyone loves a good mac and cheese, right? I know I do! I have never been a fan of those recipes that include bacon, or ham, or even broccoli. I like good old fashioned mac & cheese! I guess I just don't like it messed with. =) This is a recipe that I came across in my April issue of Woman's Day magazine. It's from Joy Bauer's new cook book called Slim and Scrumptious. It being a lighter recipe (having fewer calories and less fat than traditional recipes), I knew I wanted to try it. I was very pleased with it. This one's going in my recipe book! Enjoy!

INGREDIENTS
• 1 (10-oz) block reduced-fat sharp Cheddar (made w/2% milk)

• 1 box (14.5 oz) multigrain elbow macaroni pasta

• 2¼ cups 1% milk

• 1 tsp low-sodium soy sauce
• 1 tsp onion powder
• ½ tsp dry mustard
• ¼ tsp paprika
• 1 bay leaf (optional)
• ½ tsp kosher salt
• 1/8 tsp black pepper
• 3 to 5 drops hot sauce
• 1 Tbsp cornstarch
• 2 Tbsp trans-fat free reduced-fat soft tub margarine spread
 
 DIRECTIONS
1. Shred the cheese using the large side of a box grater, and set it aside to warm to room temperature. (Having the cheese closer to room temperature helps it melt more easily.)
2. Bring a 6-qt pot of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente.
3. While the macaroni is cooking, prepare the cheese sauce. In a 3-qt saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining ¼ cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Bring to a boil, then simmer 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly.
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain.
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse), and return it to the 6-qt pot.
8. Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight fitting lid and allow the macaroni and cheese to sit for 5 to 10 minutes, to allow the sauce to thicken before serving.


Serves 6 (about 1½ cup servings).

German Chocolate Cheesecake...& Some COOL News!!!

I'll start off with some really AWESOME news! I will be guest blogging for the FIRST time on Miss Crafty Pants!!! I am so excited!!! I will be guest blogging there this upcoming Tuesday. 

Now, to the recipe! I am a follower of Mommy's Kitchen, and I came across this recipe one day while browsing her blog. I knew I HAD to make it. My 2 favorite cakes are Red Velvet and German Chocolate. Also because I had coconut that I was wanting to use. This cheesecake is really decadent and YUMMY! Do NOT even take ONE bite of this if you are watching what you eat or on on a diet...like I SHOULD be.  I mean look at it. Does it look like it is healthy? I don't even think it should look healthy...lol! Only thing I was disappointed about was having to wait SO long to eat it...haha! It takes a little over an hour to bake + chill time. So, this isn't a quick dessert.


INGREDIENTS

• 1 package (18¼ oz) German Chocolate cake mix
• 2 packages (8 oz each) cream cheese, softened
• 1½ cups sugar
• 4 eggs, lightly beaten

FROSTING:

• 1 cup granulated sugar
• 1 cup evaporated milk
• ½ cup butter, cubed
• 3 egg yolks, lightly beaten
• 1 tsp vanilla extract
• 2½ cups flaked coconut
• 1½ cups chopped pecans

DIRECTIONS

1. Prepare cake batter according to package directions; set aside.

2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

3. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

4.  Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.

5. Cool on a wire rack (in pan) for 1 hour.

6. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat.

7. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. 

MMMM! ENJOY!

Sweet & Sour Sloppy Joes

Sloppy Joes. Messy, yummy, and....sloppy! Sloppy Joes are always an easy go to meal, but most just open a can of the premade stuff. Yeah, it's good...but after so many cans of that, do you ever tell yourself, "I need to shake it up. Put a twist on these sloppy joes." ? I have had this recipe for a long time (although I don't remember which magazine I got it out of), and cannot tell you how many times I've made it. I also can't recall the last time I bought a can of that stuff. This isn't your typical Sloppy Joe. Regular ones are very tangy and have a strong BBQ taste. Not these! They are tangy, but slightly sweet. SO GOOD. I have tweaked it a little bit. The original recipe uses regular granulated sugar. I, personally, like the taste of brown sugar. Also, I'm sure you could use any color bell pepper.

INGREDIENTS

• 1 Tbsp olive oil
• ½ red bell pepper, finely diced
• 3 scallions, trimmed & chopped
• 2 cloves garlic, sliced
• ¼ tsp Italian seasoning
• ¼ tsp black pepper
• 1 pound ground chicken - I used ground turkey.
• 1 (8 oz.) can tomato sauce
• ½ cup regular barbeque sauce
• 2 Tbsp granulated sugar - I use light brown sugar.
• 4 hamburger buns or soft rolls

DIRECTIONS:

1. In a medium skillet, heat oil over medium-high heat. Add red pepper, scallions, garlic, Italian seasoning, and pepper. Cook for about 4 minutes, stirring frequently.

2. Add ground chicken. Continue to cook, breaking apart with wooden spoon, until no longer pink.

3. Stir in tomato sauce, barbeque sauce, and sugar. Simmer for about 3 minutes, until slightly thickened. Remove from heat and spoon into hamburger buns or rolls.
Serves 4.

White Chocolate Mocha Cupcakes

I LOVE me some white chocolate...LOVE LOVE LOVE. I don't know what it is about white chocolate, but I just love it in any way. My favorite memory of eating white chocolate...yes, I know what you're thinking, She remembers a certain time she ate white chocolate?, but I'm telling you, anyone would remember...anyways, it was on the 2nd floor of the Eiffel tower (yes, THE Eiffel tower) while on my HS Senior trip in Paris. We had stopped on the 2nd floor before going all the way to the top of the tower. While there, a couple of us went into a gift shop. I didn't really see anything I wanted to get except this little tin of chocolates. I thought...hmmm, French chocolate...gotta try it. Inside this little tin was the BEST white chocolate I have ever had. Anyways, enough reminiscing. On the other hand, I'm not a coffee drinker. Well, I'm not a regular coffee drinker. I'm a "wimpy" coffee drinker. I like the sweet drinks like frozen cappucinos, iced lattes, etc. etc. (Still can't get that dang creme brulee latte out of my head...that thing was SO good!) Fortunately for me, these cupcakes didn't have a strong coffee flavor, just a little hint. If you like strong coffee flavors I would try and rework this recipe. Maybe you could use brewed espresso instead, or 1/2 espresso 1/2 coffee. You could brush coffee flavored syrup on top of the cupcake (saw that idea on one of the comments from the blog post that I got this recipe from). The white chocolate whipped cream is SO good. I could eat it alone. I bet it would be awesome on ice cream or a brownie...I could go on. So, on to the recipe. Enjoy!

Yield: 24 cupcakes


INGREDIENTS:
For the cupcakes:
5 oz. semisweet chocolate, coarsely chopped - I used Baker's Semi-Sweet.
2 cups cake flour
½ tsp. salt
½ cup sour cream
5 Tbsp. cocoa powder
2 ½ tsp. baking soda
4 eggs
2 tsp. vanilla extract
1 ½ cups hot coffee - I used regular ole Folgers.
12 tbsp. unsalted butter, softened
1 ¼ cup plus 2 Tbsp. brown sugar


For the whipped cream:
6 oz. white chocolate, finely chopped - I used a Lindt White Chocolate bar.
1 ½ cups cold heavy cream


For decorating:
4 oz. chocolate, finely chopped - I used left over Baker's Semi-Sweet.
chocolate sprinkles - I didn't use these because I had none on hand.


DIRECTIONS:
To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. In a double boiler, melt the chocolate. Let cool slightly. In a medium bowl, sift together the flour and salt.


In another bowl, whisk together the sour cream, cocoa powder and baking soda. Mix to form a paste and then slowly whisk in the coffee. In a small bowl, whisk together the eggs and vanilla.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Slowly add the egg and vanilla mixture and beat until combined. Add the melted chocolate and beat well. Add the flour mixture, alternating with the liquid mixture, beating just until all ingredients are incorporated.


Divide the batter evenly between the cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 10 minutes, then transfer to a wire rack to cool completely.


To make the white chocolate whipped cream, place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When the chocolate is almost melted, bring 1/2 cup of the cream to a boil. Once the chocolate is fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for one minute. Then stir gently with a spatula until the chocolate is smooth. Let the chocolate sit until it reaches room temperature – the chocolate can’t be the least bit warm when it is added to the whipped cream.


In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.


While the cream is setting, make the chocolate decorations. Spread a piece of wax paper on a flat work surface. Place the chopped chocolate in a heatproof bowl and microwave in 30 seconds intervals, stirring in between, until completely melted. Allow the chocolate to cool for several minutes. Transfer the melted chocolate to a plastic squeeze bottle (a plastic bag with the corner cut off would also work). Carefully squeeze the melted chocolate onto the wax paper in the desired shape. Allow to set completely. Carefully peel off of the wax paper.


Frost the cupcakes with the now set white chocolate whipped cream, top with chocolate sprinkles, and garnish with chocolate decorations. Store in the refrigerator but serve at room temperature for best flavor.


Side Note: As you can see from the picture, I did not have any cute swirly decorations on top of my cupcakes. I tried to make them, and they didn't turn out. I didn't wanna make any more so I just left em plain. If you wanna see how they look with the decorations, go to the link below.


Recipe Source: Annie's Eats

Orzo Stuffing with Celery, Cranberries, & Pecans

I've had these cranberries and a box of orzo in my pantry for a while now, trying to figure out a different way to use either of them. I wanted to do something besides a dessert with the cranberries and something other than an herbed orzo...just different. Well, the other night I bought some celery. After I was done cutting it up for snacking, I went to throw away the bag that it came in. I happened to glance on the back and caught a glimpse of the recipe title. I knew I had to try it. I had just about everything for it. So, I did...and I loved it. I think this was so yummy. I LOVE the cranberries and pecans in it. It was also REALLY easy and super quick. I would love to try this for Thanksgiving. It has a very "Fall-ish" taste. I know that's not a word, but work with me. Enjoy!

INGREDIENTS:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 ½ cups diced celery
• 1 ½ cups orzo pasta, cooked in chicken broth, drained
• ¾ cup dried cranberries
• ¾ cup sliced, toasted pecans or almonds - I used pecans, roughly chopped.
• 3 tablespoon sliced fresh basil - I used a pinch of dried basil, and it tasted just fine.
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper


DIRECTIONS:
1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion; cook 4 minutes or until onions are translucent and golden brown. Add celery; cook 4 more minutes
2. Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice, salt, and pepper in medium bowl; toss gently to combine.





Recipe Source: Dandy Celery package

Chocolate Eclair Crepe Cake

Everyday with Rachael Ray is one of my favorite magazines...just might be my fave. I should probably subscribe to it...lol. I am always looking for the new issue when I go grocery shopping. When I came across this recipe, I was so excited to try it. I love making crêpes. They are so versatile! You can put just about anything you can dream of in one...savory, sweet, etc. etc. Crêpes are actually not very hard to pull off. I always say the 1st one never comes out. I'm not sure why, but it never does for me. Maybe because it's the one that "warms up" the pan for the rest of the batter...who knows! My favorite way to eat a crêpe is to fill it with a sweet cream cheese mixture (just some cream cheese and powdered sugar mixed up), fresh strawberries, rolled up, and topped with whipped cream. Simple but OH SO GOOD! Anyways, back to the recipe. This was definitely not the best dessert I have ever made. In my book, this is a flop. Did not taste like an éclair to me. Though, it was okay, just wasn't saying "éclair!" My parents said the same as me..it was okay. So, if you try this out...lemme know how it came out for you and what you think! Couple of things I would do differently: 1) I would cook the crêpes a tiny bit longer to make them a little more crisp, and not so flimsy. 2) I would use less pastry cream in between the layers. Mine tended to slide to one side a little. I think the pastry cream played a role in that. Hey, the less you use in between each layer, the higher you can go, thus more awesome presentation! It is a very good looking cake. ;) Ok, so now that I've written a short novel...on to the recipe! Enjoy!

 INGREDIENTS:

• 2 2/3 cups flour
• 3 ¼ cups whole milk
• 6 large eggs
• 1 ½ tsp pure vanilla extract
• Salt
• 1 cup heavy cream
• 1 cup sugar
• 1 Tbsp dark rum - I used Captain Morgan.
• 4 Tbsp unsalted butter
• 3 ounces bittersweet chocolate, finely chopped - I used Baker's Semi-Sweet.
• 1 Tbsp light corn syrup

DIRECTIONS:
1. Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, ½ teaspoon vanilla and ½ teaspoon salt until smooth; refrigerate.
2. In a medium saucepan, whisk together the cream, remaining 1 ¼ cups milk, ½ cup sugar and 1 pinch salt. Cook over medium heat until steaming, 2 minutes. In a medium bowl, whisk together the remaining 2 eggs and ½ cup sugar, then whisk in the remaining 2/3 cup flour until smooth. Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture. Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla. Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.

3. In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add 1/3 cup chilled crêpe batter and swirl to coat the pan. Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crêpes.

4. Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top. Repeat with the remaining crêpes and pastry cream, ending with a crêpe. Refrigerate.

5. In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth. Let cool for 5 minutes, then spread on top of the cake, letting it drip down the sides. Refrigerate for at least 1 hour or up to 2 days before slicing.

Cheeseburger Pasta

I'm always looking for quick and easy meals. Now, more than ever, because my 10-month old is into everything, so cooking has to be quick. This recipe was so easy and quick...and quite yummy! Will be making again!

INGREDIENTS

• 1 lb. ground beef
• 1 can (10 3/4 oz.) cheddar cheese soup.
• 1 can (10 3/4 oz.) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

DIRECTIONS

1. Cook beef in skillet until browned. Pour off fat.
2. Add soups, water, and pasta. Heat to a boil. Cover and cook over medium heat for 10 minutes or until pasta is done, stirring often.

Serves 4.