Hershey’s Take 5 candy bar is one of my all time favorites!  I remember when they first came out, I could hardly keep myself from rushing to the store to buy one so I could try it.  In the words of one of Spencer’s co-workers, “They might be one of the most underrated candy bars of all time”, and I completely agree.  They have everything you want in a snack; sweet, salty and crunchy, I mean what more could you actually want?

Well I thought the same thing until I decided to create a Take 5 cupcake.  Yes, you heard right, a cupcake created with all the elements of the wonderful Take 5 candy bar.  Once I decided to create a cupcake based on this candy, my mind went in several different directions until I finally came up with the final product.  It was absolutely amazing; a crunchy and salty crust, soft and chewy chocolate cupcake, a filling of homemade caramel, topped with a peanut butter caramel frosting and crumbled Take 5.  Trust me, it really doesn’t get much better than this!

I love the combination of peanut butter and chocolate, in fact I think I it’s more of an addiction.  I must say, this takes this love and addiction to a whole new level.  I was so excited when I thought of the concept but I couldn’t believe how amazing the finished product was.  I was so excited about my new creation that I packed them up and took them to work to share with everyone and I have to say I wasn’t prepared for the reviews I got.  I’m always excited when I attempt and succeed at a new recipe or dish, but the true test is when I watch other people try my latest and greatest and their jaw drops in amazement that’s when I know I have a winner.  That was the case with this little treat; everyone absolutely loved these cupcakes and couldn’t help but go on and on about them.  These were out of this world, so if you have an obsession with chocolate and peanut butter or if you know someone that does you can’t go wrong with these!

 Take 5 Cupcakes

Ingredients-

For the cupcakes:

1/2 Cup Dutch Process Cocoa powder

1 Cup boiling water

1 1/3 Cup all purpose flour

2 Teaspoons baking soda

1/2 Teaspoon salt

1/2 Cup unsalted butter, room temperature

1 Cup granulated white sugar

2 Large eggs

2 Teaspoons pure vanilla extract

For the crust-

1 Cup pretzels, roughly chopped

1/3 Cup dry roasted peanuts

Directions:

Preheat oven to 375.

Week of January 9-15, 2011

Leftovers from the weekend

Salsa Verde Chicken and Dumplings

Deer Bacon Burgers

Spinach and Artichocke Pasta

Chicken Quesadillas

Pizza (undecided about what kind)

Leftovers from either spin & art pasta or chicken and dumplings

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version.  This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe.  The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.   

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour

2 Cups whole-wheat panko breadcrumbs

4 Large egg whites

12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes

4 Cups broccoli florets

3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce

3 Packets (10g) Truvia, or 3 Packets (3g) Splenda

3 Tablespoons rice vinegar

2 Teaspoons chili garlic sauce

2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F. 

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish.  Place the panko in another shallow dish.  In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks. 

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely.  Add the chicken, a few pieces at a time, to the panko and toss to coat.  Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer.  Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap.  Cook on high until tender, about 4 minutes.  Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together.  Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat.  when the pan is hot, add the sesame oil.  Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl.  Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer.  Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Typically I do not make new years resolutions and this year is no different as far as personal resolutions go, but I did make a few resolutions (goals) regarding my blog.  Last year my posting was very sparatic, there were times I would post very regular for a week or month and then I may go a month or longer without a single post; during those times I would feel terrible not only for letting my readers down but also for neglecting something that is so important to me.  So this year I would LOVE to post on a more regular basis; at least 2 to 3 times a week, I think this will help me keep my blog up to date and not leave my loyal readers hanging for weeks or months.  Another goal I have for myself is to make weekly meal plans.  After a busy and hectic day the last thing I want to do when I get home is wrack my brain trying to decide what I am going to cook for supper.  I did make meal plans a few times last year and I found that when I did so it helped me tremendously; I didn’t dread going home knowing that I had to decide what to cook and I already had everything prepared to cook for the nights meal.  I highly recommend making a menu for the week, you don’t have to assign meals to specific nights but at least plan what you will prepare throughout the week, I promise you will be so happy you did.  My meal plans will consist of what I plan to cook throughout the week, I do not assign meals to days just so I can have some flexibility and cook according to my cravings and mood.

 As for those of you who have decided to jump on the resolution band wagon, please feel free to post any requests you may have to help you accomplish your goal whether it be cooking, baking or even lighter options for meals.  Also, if there are specific dishes that interest you please make your request and I will do my best to quench your craving. 

Happy New Years everyone, I hope this year holds many wonderful things in store for you and your family.

Meal Plan

Week of January 2-8

* Leftovers from New Years dinner

* Gourmet grilled cheese and homemade tomato soup

* Briskett French Dip Subs

* Out to eat with friends

*** We have prior plans for the other few nights of the week.

From our family to yours, here’s to a new year full of happiness, joy, health and wealth…and of course to preparing and enjoying fabulous treats and eats! 

We haven’t has his party yet but I just had to make something sweet for him to have on his birthday and to share with all of his “classmates” at ”school”!  I decided to make Vanilla Bean Cupcakes, adapted from a cake recipe seen on  Confections of a Foodie Bride.  I wanted the cupcakes to be delicious but I didn’t want to do too much since a group of 1 year olds would be eating them. 

These cakes were absolutely delicious, the vanilla flavor really stood out with the use of fresh vanilla beans and I love the small flecks of vanilla that can be seen throughout the cake.  They were very moist and fluffy and packed full of flavor.  The next time you want a delicious “plain vanilla” cake I would make this, no questions asked.  You will get more than you bargained for with this recipe, and it’s so much more than a normal vanilla cake!

My Sous Chef-He loves butter!

  Vanilla Bean Cupcakes

Ingredients:

3 Cups cake flour

1 Tablespoon baking powder

1/2 Teaspoon salt

1 Vanilla bean, split and scraped

1 Cup unsalted butter, cubed and softened to room temperature

2 Cups sugar

5 Large eggs, room temperature

1 1/4 Cups buttermilk, room temperature

1 Tablespoon vanilla

Directions:

Preheat oven to 350 F.  Line cupcake pans with cupcake liners.

In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared cupcake pans. Place pans on the rack placed in the center of the oven.  Bake the mini cupcakes for 12 minutes, or until toothpick inserted in the middle comes out clean.  Remove from oven and place on cooling rack.  Let cook completely before frosting.

Yields approximately 60 mini cupcakes.

Recipe Source: Seen on Confections of a Foodie Bride

                              Originally from: The Well-Decorated Cake’s Moist Yellow Cake

These roll-ups were so delicious and packed with so much flavor.  The creamy chicken filling with the sauce of cheesy goodness was absolute perfection!  Everything is packed in this one little roll; it’s a great spin on a traditional dish and it’s also a fun dish for kids to eat since it’s all packaged in one lasagna noodle.  This is a great way to get kids to eat their veggies since they are combined with the cheese and chicken; this meal would satisfy even the pickiest of eaters. 

Another bonus of this dish is that it could be made ahead of time and then add the sauce and bake when you’re ready to serve.  I, like a lot of people, have a limited amount of time to get supper on the table in the evenings so I’m alway looking for great make ahead, fast or crockpot meals.  This one definitely fits the bill for a make ahead meal and if you use a rotisserie chicken it would also be a quick meal!  Whether you’re looking for a meal that can be made in advance or one that would be perfect for Sunday lunch, this definitely won’t let you down.

Chicken and Spinach Roll-Ups

Yields 8 roll-ups

Ingredients:

For the roll-ups-

Lasagna noodles

1-10 ounce package frozen spinach, thawed and drained

2 Cups chicken, cooked and chopped (you can also use a rotisserie chicken)

2 Cups Ricotta

1/2 Teaspoon pepper

1 Teaspoon salt

Dash nutmeg

1/8 Teaspoon cayenne pepper

1/4 Cup mozzarella

For the sauce-

1 1/2 Tablespoons flour

1 Medium onion, diced

4 Tablespoons butter

1/2 Cup milk

1 Cup chicken broth

1/2 Cup cheddar

1 Cup mozzarella

Directions:

Preheat oven to 350 F.

For the roll-ups-

Fill a large pot with water and bring to a boil  Salt the water and add the pasta, cook until nooldes are soft enough to bend and roll, about 3-4 minutes (since they will continue to cook in the oven). 

While the pasta is cooking mix the spinach, chicken, ricotta, salt, pepper, nutmeg and mozzarella. 

To assemble, place a lasagna noodle on a flat surface and spoon 1/8 of the mixture down the center of the noodle, leaving 1/4 inch of space at each end.  Roll the noodle up, secure with a toothpick , and place in a 9×13 pan.  Repeat the process until all of the rolls are assembled.

For the sauce-

Saute the diced onion in 1 tablespoon of butter until the onions become translucent.  Remove onions from the pan and place the remaining butter in the pan to melt, over low-medium heat.  Once butter is melted, add the flour and stir continuously to form a rue.  Once the rue is formed, slowly add the milk and broth and stir until mixture is smooth.  Keep the mixture over a low heat and continue to stir until thickened and add onions and cheese, stir until cheese has melted.  Season with salt and pepper and pour over the roll-ups.

 Place the roll-ups into the oven and bake for 30 minutes, or until warmed throughout. 

Recipe Source: A Lynsey original

This recipe hit the mark!  It was sooo good, very light but filling.  I loved the juicy sweetness from the tomatoes, the tartness of the dill and the ricotta topped everything off and mixed nicely with all the flavors.  This is a great meal for the weeknight; just serve with some nice, crusty bread and even a salad and you’re all set.  This would also make a great side dish to accompany some type of chicken or pork, no matter what you serve this with you will not be disappointed.    

Ribbon Pasta with Tomato, Dill and Ricotta

Ingredients:

Salt and Pepper

1 Pound egg tagliatelle, fettuccine, or pappardelle pasta

3 Tablespoons extra virgin olive oil

2 Cloves garlic, crushed

2 Pints cherry tomatoes, halved

1/4 Cup finely chopped fresh dill

4 Cups loosely packed baby arugala leaves

3/4 Cup fresh ricotta cheese

Directions:

Bring a large pot of water to a boil.  Once water comes to a boil, add salt and pasta and cook until al dente (follow directions on pasta box for al dente pasta).  Drain pasta and return to pot, reserving 3/4 cup of pasta water. 

While the pasta is cooking, heat olive oil in a large skillet and add garlic and cook over medium-high heat for about 2 minutes, stirring often.  After 2 minutes discard the garlic and add the tomatoes and season with salt and pepper, cook for 4 minutes and then add dill and reserved pasta water. 

Add the tomatoes and arugala to the pasta and season with salt and pepper.  Serve the pasta in shallow dishes topped with ricotta.

Recipes Source: ”Everyday with Rachael Ray” October 2010

This particular person LOVES pies; I don’t know if there’s a pie that he hasn’t met or tried but two of his favorites are chocolate and coconut. Can you guess what I made for him???  That’s right, a chocolate pie with fresh whipped cream and a coconut meringue pie with mounds of meringue (because in his eyes there can never be too much meringue)! 

I have never made a chocolate or coconut pie, and I wanted these to be perfect, so when I knew his birthday was approaching I knew exactly who to ask for recipes and tips on making these pies.  There are some awesome cooks at my parent’s church, I always looked forward to the potlucks growing up because those people didn’t joke around when it came to food and they still don’t, if I happen to be visiting my parents on a weekend the church is having a potluck I get so excited!  There are two ladies that are infamous for their desserts; everyone always looks forward to gobbling up their goodies so they were my “go to” people when it came to making these pies.  Their pies are always incredible, and not only are they delicious they are picture perfect every time!  My dad called one of the ladies and asked if she would be so kind to share her recipe and some pointers with me and she was more than willing to do so, so after getting the information from her I knew I was armed with a “no fail” recipe and some tips and I was ready to bake.  Thanks Ms. Vicki, the pies were great! 

Both the chocolate and coconut meringue (recipe to come) turned out incredible.  The filling was perfectly silky, my fork just glided through it and it was full of so much flavor.  Everyone raved and raved about them, but most importantly the birthday boy approved not only of the taste but even the way they looked!

Chocolate Pie

Ingredients:

For the whipped cream:

Recipe Source: Chocolate pie-A family friend, Ms. Vicki