Ginger Soy BBQ Chicken

Have I mentioned that I'm the one in charge of grilling at our house?  The hubby's Dad is phenomenal at grilling.....and all of my brother-in-laws are......but apparently that talent was not one that was passed down to the hubby (he could probably learn, but he doesn't seem too eager to)......so I have taken over grilling duties.  

I got this recipe from a friend of mine who has tried, and loved, a lot of the recipes of at Week of Menus.  Garlic, ginger, soy, sesame....so many yummy flavors.  Just start marinating the night before.....and then when you're ready for dinner just throw it on the grill and in no time you've got some tasty chicken that even kids will love.  Since this recipe makes a lot of marinade I froze a lot of the chicken after it had marinated, so that when I want to use it I can just defrost and we're good to go!  

Check out Week of Menus for the recipe....and Enjoy!!

This post is linked to:

Show Off Your Stuff - Full Plate Thursday - Turning the Table Thursday - Friday Favorites - Fusion Friday - I'm Lovin' It - Any Linky Goes - Friday Food - Fat Camp Friday - Mingle Monday - Tuesday Talent Show - Tasty Tuesday - These Chicks Cooked - Cast Party Wednesday

Brown Butter Peach Crumble Bars

This weekend we had beautiful Fall-ish weather!  Both days started overcast (which the hubby and I love).....and when the fog finally burned off, it was just beautiful!  Then comes Monday, and wouldn't you know it......back up to 100.  Yuck!!

Well, since summer apparently won't let go (and didn't get the memo that it is officially Fall now)....I don't feel too bad sharing this yummy peach dessert.

These Brown Butter Peach Crumble Bars are from How Sweet It Is....and you know her desserts are always delicious!  Simple to throw together (I think the most difficult thing to do when making fruit desserts is simply the peeling and chopping of the fruit!), and delicious to eat....my only complaint would be that they weren't super pretty to photograph when I cut them up....they kind of fell apart on the plate.  Maybe I should have baked them a tad longer, since the peaches I had were pretty juicy.  Oh well.....they were still delicious!

Check out How Sweet It Is for the recipe.....and Enjoy!!

This post is linked to:
Crazy Sweet Tuesday - Tuesday Talent Show - Tea Party Tuesday - Tasty Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Sweet Treats Thursday - Turning the Table Thursday - Full Plate Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Friday - I'm Lovin' It - Any Linky Goes - Sweets for a Saturday - Friday Food - Fat Camp Friday - Sweet Induglences Sunday - Monday, Mmmmm.....Dessert - Mingle Monday

Biscoff Love!

Sorry I haven't posted much lately.  I'm suffering from a serious lack of sleep due to our 2 year old deciding he's not sleeping in a crib anymore.  One day, he's the greatest sleeper in his crib.....next thing I know he's like a little ninja getting out of his crib and running down the hallway.  This has not been a fun transition for Mommy and Daddy......I miss sleep......hopefully he'll get the hang of his big boy bed soon.  Ok, now onto something yummy......

I've already covered how delicious Biscoff cookies and spread are, right?  Well, I now understand how this love can turn into a slight obsession......

Check out these Biscoff Stuffed White Chocolate Chip Cookies from Picky Palate.  White chocolate chip cookies stuffed with a generous scoop of Biscoff spread that just kind of oozes out the sides.........sooooo good!  Don't bother trying to completely seal the spread inside of the cookie.....I'm pretty sure it can't be done.  And who minds a little oozing.....not me!

I'm clearly not alone in my Biscoff love....pretty much every blog that has talked about it can't seem to get enough of it.  So, if you haven't tried it yet, here's just a warning.......you're not going to be able to stop!!  You know how everyone started freaking out over Nutella when it became available over here?  Yeah, it's kind of like that.

Check out Picky Palate for the recipe.....and Enjoy!!

This post is linked to:
Sweets for a Saturday - Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Mingle Monday - Crazy Sweet Tuesday - Tuesday Talent Show - Tea Party Tuesday - Tasty Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Sweet Treats Thursday - Turning the Table Thursday - Full Plate Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Friday - I'm Lovin' It - Any Linky Goes - Friday Food - Fat Camp Friday

S'mores Bars

Who doesn't love a s'more?  I mean graham cracker, chocolate, marshmallow......what's not to love?  Ok, except for our 5 year old who doesn't seem to understand that there is a world of dessert out there besides his Oreos, vanilla ice cream, and sprinkles.

These S'mores Bars from Endless Simmer take all of those great flavors and put them in an easy to assemble bar form.  I gotta say.....one of my favorite flavors is toasted marshmallow......so yummy!  And the chocolate center in these is almost fudgy in its ooey gooeyness.  Luckily this recipe makes an entire 13x9 pan.......plenty to share and keep some for yourself!

Check out Endless Simmer for the recipe.....and Enjoy!!

This post is linked to:
Sweet Indulgences Sunday - Mingle Monday - Monday, Mmmm.....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Turning the Table Thursday - Bake with Bizzy - Sweet Treats Thursday - Full Plate Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Fridays - I'm Lovin' It - Fat Camp Friday - Friday Food - Sweets for a Saturday - Any Linky Goes - It's a Celebration

Club: Baked - Bananas Foster Fritters

The latest round of baking for Club: Baked is being hosted by Stephanie over at Ice Cream Before Dinner, and she has selected Bananas Foster Fritters.  I wasn't sure I was really feeling like doing another fried dessert already (I'm not the biggest fan of frying), but I do love the taste of Bananas Foster, so I guess I didn't have a choice.

I am glad I tried these......they were pretty easy to throw together.  Since they didn't have to be all neat and pretty like the doughnuts we did a while back, it was easy to throw them into the hot oil by the spoonful.  They ended up with a nice crunch on the outside and kind of banana cakey on the inside.  And can we talk about the caramel rum sauce that you serve these bad boys with?  Not just caramel sauce.......caramel RUM sauce!  Yum!!  I can think of a million things that I'd love to drown in that sauce!

Check out Club: Baked for the other baker's results and go to Ice Cream Before Dinner to get the recipe......Enjoy!

This post is linked to:
Sweet Treats Thursday - Turning the Table Thursday - Full Plate Thursday - Bake with Bizzy - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Fusion Friday - Friday Food - I'm Lovin' It - Fat Camp Friday - Sweets for a Saturday - Sweet Indulgences Sunday - Mingle Monday - Monday, Mmmm......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday

Ludo Rocks!

Have you heard of Chef Ludo Lefebvre?  We first discovered his awesome-ness when he was on Top Chef Masters......and now have completely fallen in love with both him and his wife Krissy after watching Ludo Bites America.    This guy is an absolute rockstar in the kitchen!  Yes he is slightly crazy in the kitchen, but after watching Ludo Bites America you know that it is just because he is totally passionate about food.

Ludo has had a series of "pop-up" restaurants in LA over the last couple of years.  The restaurants are usually only around for about 6 weeks or so.....and getting reservations to them is ridiculously difficult.  For this last incarnation, LudoBites 007, I was logged into OpenTable and ready to make the reservation the minute that reservations opened.  Unfortunately, the day I selected to make a reservation, the restaurant was closed for a private event, and by the time I made it back to choose another date, the 6 weeks of reservations were completely sold out!  I think it took all of 2 minutes or so.  Maybe next time........

So since we weren't able to make it to LudoBites, I was so excited to see a spread about Ludo in the latest issue of Sunset Magazine.....complete with recipes!!  Woo-hoo!

The first one I tried was a pretty simple one to put together.....it's Ludo's twist on guacamole...Broccamole!!  Much more calorie-friendly than guacamole, with all of the same flavors.  The texture is definitely different than guacamole (you don't get that creaminess), but the hubby really loved it! Even my sister-in-law, who isn't one to necessarily rave about veggie dishes, really really liked this.

Thanks Ludo......you rock!

Broccamole
from Ludo Lefebvre via Sunset Magazine

1 lb. broccoli florets (from about 2 small heads)
1/2 cup extra virgin olive oil
1/3 cup lime juice
1/3 cup chopped cilantro
1/3 cup diced red onion
1/3 cup diced and seeded tomato
2 serrano chiles, minced (seed if very hot)
3/4 teaspoon fine sea salt

Bring a large pot of water to a boil.  Cook florets until crisp-tender, 5 minutes, then scoop into a large bowl of water to cool.  Drain florets, then squeeze out as much water as possible with your hands.

Pulse broccoli in a food processor until finely chopped, then turn into a strainer and drain any liquid.  Put in a medium bowl and stir in remaining ingredients.  Season with more salt to taste.

Enjoy!!

This post has been linked to:
These Chicks Cooked - Cast Party Wednesday - Turning the Table Thursday - Full Plate Thursday - Show Off Your Stuff - Friday Favorites - Fusion Friday - Friday Food - I'm Lovin' It - Fat Camp Friday - Mingle Monday - Tuesday Talent Show - Tasty Tuesday

Strawberry Shortcake Cookies

Is it Fall where you are?

Here in Southern California we've been having some crazy hot weather.....it's definitely still summer!  So hot, that our oldest son, who's now in Kindergarten, hasn't been able to play on the playground at lunch due to the inclement weather policy kicking in (anything over 100 degrees).  This week we also had our first week of soccer....not too much fun in this kind of weather.   The kids were beet red and sweating by the end of it, and that was after trying to stay in the shade and taking lots of water breaks!

So since it's still summer.....I decided to put off jumping into Fall desserts and sticking with some summery ones.  We're still getting tons of delicious strawberries, and what could be better than a yummy strawberry shortcake?  How about a strawberry shortcake cookie?  A lot more portable and lot less messy!

These were a huge hit!  They really are like eating a strawberry shortcake.  They don't sit around too well though so I'd make them the day that you're planning on serving them.  Then just watch them disappear!

Check out Two Peas and Their Pod for the recipe......and Enjoy!

PS - Of course, as I'm writing this post, a thunderstorm came in and cooled the place down....probably down in the 80's now.....who-hoo!!

This link is posted to:
Sweets for a Saturday
Sweet Indulgences Sunday
Monday, Mmmmm.....Dessert
Tasty Tuesday
Tea Party Tuesday
Crazy Sweet Tuesday
Tuesday Talent Show
These Chicks Cooked
Cast Party Wednesday
Sweet Treats Thursday
Turning the Table Thursday
Full Plate Thursday
Bake with Bizzy
Show Off Your Stuff
Sweet Tooth Friday
Friday Favorites
Friday Fusion
Friday Food
I'm Lovin' It
Fat Camp Friday
Mingle Monday

Rolo Stuffed Chocolate Chip Cookies

I'm always game to try a chocolate chip cookie recipe.  Stuff that chocolate chip cookie with something yummy........I'll take another please!!

I found the recipe for these Rolo Stuffed Chocolate Chip Cookies on My Baking Addiction a while back........don't know why it took me so long to get to them, but I'm super glad I did!

The actual cookie part of these is fantastic.  A great chocolate chip cookie recipe!  In fact, next month for the Crazy Cooking Challenge, the challenge will be to find the ultimate Chocolate Chip Cookie.....hmmm......maybe I'll have to re-make these and have them be my submission?

The Rolo baked inside gives you a yummy gooey bite when you get to the middle, however, I found that if the cookie was too cool the caramel was no longer ooey-gooey.  You might want to nuke it for a couple of seconds just to loosen up the caramel a bit.  Otherwise, I thought these were fantastic!

Check out My Baking Addiction for the recipe....and Enjoy!!

This post is linked to:
I'm Lovin' It
Sweet Tooth Friday
Friday Favorites
Friday Food
Sweets for a Saturday
Sweet Indulgences Sunday
Monday Mmmm.....Dessert
Tasty Tuesday
Tea Party Tuesday
Crazy Sweet Tuesday
Tuesday Talent Show
These Chicks Cooked
Cast Party Wednesday
Sweet Treats Thursday
Turning the Table Thursday
Full Plate Thursday
Bake with Bizzy
Show Off Your Stuff
Friday Fusion
Fat Camp Friday

The Search for the Ultimate Mac and Cheese

Welcome to the first month of the Crazy Cooking Challenge hosted by Tina over at Moms Crazy Cooking.  This month's challenge is to find the Ultimate Mac and Cheese recipe that's out there in blogland.

When I make Mac and Cheese I usually make a baked version.  I like the little crunch you get on the top, and the gooeyness inside.  But for this challenge I went with a stovetop version.  I found this recipe for Bacon Mac and Cheese with Gruyere over at Savory Sweet Life.

This recipe could not be any easier.......but I will warn you now that it is in no way a diet-friendly dish! Luckily I made it on a night that we had friends over for dinner, and everyone agreed that it was yummy!!  And it couldn't be easier....just start out with some cream and rosemary......lots of cream (I did warn you already).....reduce by half and then add all the other goodies (grated cheese, cooked macaroni, crumbled bacon, salt and pepper).   Once the cheese is melted, throw into a serving dish and top with chopped chives.

Check out the other bloggers submissions for the Ultimate Mac and Cheese recipe, and vote for your favorite!

Bacon Mac and Cheese With Gruyere

Source: Savory Sweet Life 

1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons of pasta water

2 cups (8 ounces) Gruyere cheese, grated

Chopped chives for garnish

Place cream in large saucepan with rosemary.  Add salt and pepper.  Bring to a boil and keep at boil until reduced by half (this will take some time).

Stir in bacon and pasta and simmer until hot; add the Gruyere cheese and 3 teaspoons of reserved pasta water.

Stir until the cheese has melted.  Garnish with chopped chives.  Serve immediately.

Enjoy!!

This post is linked to:
Full Plate Thursday
Turning the Table Thursday
Show Off Your Stuff
I'm Lovin' It
Friday Favorites
Friday Food
Tasty Tuesday
Tuesday Talent Show
These Chicks Cooked
Cast Party Wednesday

Walnut and Brown Sugar Meringues

Did I mention how much I loved the brown sugar meringue topping on those Mud Hen bars?  I mean, really loved......

Well, I found myself with a ton of extra egg whites after making the pastry cream for the Boston Cream Pie Cupcakes last week.  In the past I have just tossed the egg whites, but I would rather not be so wasteful.  I figured what better way to use them up than trying to make some Brown Sugar Meringues?  I had never tried making meringues before, but figured it couldn't be too hard.....afterall, it's not like there's too many ingredients......egg whites, sugar, and whatever else you decide to put in them.

After checking Google for a good recipe to try, I decided on trying this one from butter sugar flour.  She also had some great tips on getting the perfect meringue, such as using room temp egg whites, adding sugar a teaspoon at  a time, and for every egg white you use, you will need to use the same amount of sugar as the egg weighs (60g of sugar for a 60g egg).

You're going to bake these in a very low oven (250 degrees) until the meringues are crisp to the touch (mine took about 40 minutes).  Then, you turn the oven off, but leave the meringues in there with the door slightly ajar until everything has cooled.

Do you like your meringues completely crispy (like the ones that you'll find at Trader Joe's), or do you like them slightly chewy on the inside?  I kind of prefer the ones that are a little chewy inside.....kind of tastes like a flavored marshmallow.  I don't know which one is the proper result.....I found that the smaller meringues that I made ended up crispy thoughout, and the larger ones felt crispy on the outside and chewy on the inside.  I guess it's just up to you, what do you like?

The only downside to this one was that after I had finished these, and thought that they tasted great, I proudly handed one to the hubby, only to have him say "meh......they're ok".  What??!!??  They're delicious, what are you talking about??  Well, turns out he doesn't like meringues at all.......he doesn't like that meringue texture thing.  Oh well.......you'd think after 12 years of marriage I would have known that he doesn't like them.......guess you're always learning.

Check out butter sugar flour for the recipe.....and Enjoy!!

This post is linked to:
Monday, Mmmmm....Dessert
Tea Party Tuesday
Crazy Sweet Tuesday
Tuesday Talent Show
Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
Full Plate Thursday
Sweet Treats Thursday
Turning the Table Thursday
Show Off Your Stuff
Bake with Bizzy
Sweet Tooth Friday
I'm Lovin' It
Friday Favorites
Friday Food
Sweets for a Saturday
Sweet Indulgences Sunday

What's in a Name?

Do you ever wonder where the heck some foods get their name?  These little bars of goodness are called "Mud Hens".  Excuse me?  Mud Hens?  I tried to Google why these are called Mud Hens, and all I learned was that apparently Toledo has a Minor League baseball team called the Mud Hens.  Hmmm......the mystery remains......

Despite the bizarro name, the components of this treat had me drooling.......cookie base.....a layer of marshmallows and chocolate......then topped with a brown sugar meringue.  I totally fell in love with that brown sugar meringue.  I think I could have picked off the crunchy topping from the whole batch of bars.....if I wasn't taking these somewhere and would then have to explain why the tops of the bars were missing......

These are pretty simple to put together.  I think the hardest part for me was having to wait until it had completely cooled before cutting them up!  The topping is very delicate, and if you don't wait until it cools off it will just completely flake off (and you'll have to eat it yourself....bummer!).

Do yourself a favor and give these a try.....I'm sure you'll love them!

Check out Two Peas and their Pod for the recipe.......and Enjoy!!

This post is linked to:

Sweets for a Saturday

Sweet Indulgences Sunday

This Week's Cravings

Monday, Mmmm......Dessert

Tea Party Tuesday

Crazy Sweet Tuesday

Tuesday Talent Show

Tasty Tuesday

Cast Party Wednesday

These Chicks Cooked

Full Plate Thursday

Sweet Treats Thursday

Turning the Table Thursday

Show Off Your Stuff

Bake with Bizzy

Sweet Tooth Friday

I'm Lovin' It

Friday Favorites

Friday Food

Club: Baked - Boston Cream Pie (Cup)cakes

It's time for our next installment of Club: Baked!  This time Brooke from Brooke's Bountiful Kitchen has selected Baked's Boston Cream Pie Cake.  And like the last Club: Baked round, I decided to turn the cake into cupcakes.

My previous experience with Boston Cream Pies was only of the frozen variety.  Did anyone else ever have the frozen (I believe Sara Lee) Boston Cream Pies that your Mom would set out at dinnertime so that it was thawed out in time for dessert?  Since that's the only time I've ever tried this, I wasn't sure what to expect.....well the Baked boys definitely kicked this dessert up a notch (or two).

Take a vanilla sponge cake, throw in a layer of vanilla pastry cream, and one of chocolate pastry cream.....then top off with a rich chocolate ganache......oh man!  You've got trouble!

When I first thought about doing this recipe as cupcakes, I thought "no biggie!  I'll just fill the cupcakes with pastry cream and cover with the ganache."  Well, on reading the recipe again, I realized that there was both vanilla and chocolate pastry creams alternating between the 4 layers of the cake.  Alrighty.....slight change of plan.......I still did a cupcake.....but after baking, I removed the cupcakes from their liners, sliced the cupcakes into 3 layers, and did a layer of vanilla pastry cream, and then a layer of chocolate pastry cream.  The cupcake stacks then found a home in a new cupcake liner, and then the chocolate ganache was then poured over the top of the cupcake.  This was a little more involved than just filling and frosting a cupcake, but I was bound and determined to make these cupcakes......no turning back!

These cupcakes were a hit both at our house with my dear friend (as official taste tester) Lisa's family.  One of these days I'll actually try making the cake version (and try not to eat it all myself).

Check out Brooke's Bountiful Kitchen for the recipe....and check out Club: Baked to see the other baker's results!  Enjoy!!

This post is linked to:

Sweet Treats Thursday

Turning the Table Thursday

Full Plate Thursday

Show Off Your Stuff

Friday Favorites

I'm Lovin' It

Fresh Food Friday

Sweet Tooth Friday

Friday Food

Sweets for a Saturday

Sweet Indulgences Sunday

Monday, Mmmm....Dessert

Muffin Monday

Tea Party Tuesday

Crazy Sweet Tuesday

Tuesday Talent Show

Tasty Tuesday

Cast Party Wednesday

These Chicks Cooked

Bake with Bizzy