Fruit Salsa w/ Baked Cinnamon Chips

This is the perfect summer staple especially on a really hot day. 🙂

 

cinnamon sugarYou are going to have more than enough cinnamon sugar left over.

You can either reduce that amount you make or save it in a little

container like I did for the next batch you make.

butter me upAdd a little melted butter to your tortilla before sprinkling with the cinnamon sugar.

(You can use whole wheat or gluten free tortillas.)

sugar meSprinkle your cinnamon sugar on.

a chipsAfter all of your tortillas are covered in cinnamon sugar.

Use a pizza cutter to slice into triangles.

Place on a cookie sheet to bake.

It’s okay to sneak a few before they bake. Go on… You know you want to. 😉

a salsa bowlChop your fruit & serve. 🙂

Ingredients

Salsa:

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries (optional)
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar

Chips:

10 (10 inch) flour tortillas
melted butter

Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees. Coat one side of each flour tortilla with melted butter.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day.

a bowl of chipsEnjoy!!

Original Recipe

Chocolate Covered Marshmallows

I love these!!

I love that you can buy flavored ones such as strawberry, pumpkin spice & vanilla.

I love that you can buy them in different shapes for different occasions.

I love that you can make these in just a few minutes.

AND most importantly, I love that you can dip them in chocolate which

makes an already amazing treat, just that much more amazing.

AND if you read the title, then you already know I’m talking about

chocolate covered marshmallows! 😉

We made a batch of these to put into our Christmas baskets along with

a few other types of candy & some hot chocolate.

They can be eaten alone or added to hot chocolate for an extra

rich chocolatey flavor which is delicious by the way!

It’s too late to make these tasty treats for Christmas but you can make them

for Valentine’s day or Easter.

 DSC_0654 redoPlace marshmallows on a lined cookie sheet & pop in the freezer for about 10 minutes.

DSC_0653 redoStart melting your chocolate on low to medium heat.

DSC_0657 redoDip each marshmallow into the chocolate.

Add a few sprinkles & place on wax paper to dry.

DSC_0667 redoOnce they’re dry, place them into container of your choice.

Ingredients

Chocolate

1 or 2 Bags of Large

Marshmallows

Sprinkles

Place marshmallows on a lined cookie sheet & put into freezer for approximately 10 minutes.
While marshmallows are in the freezer, start melting chocolate on low to medium heat. Once chocolate has completely melted, dip one marshmallow at a time, swirling each marshmallow in the chocolate while dipping. This will make sure the marshmallow is evenly coated. Roll in sprinkles while chocolate is still wet. Set covered marshmallows back on the wax paper until dry.
Package once chocolate is firm.

Snickers Popcorn

This popcorn is fantastic for a couple reasons.

First, it taste really good & second because you can add

whatever candy bar or candy you want. Your imagination

can run wild! It’s a great snack for a family movie night or

to put into little gift bags.

I chose to pop my own popcorn instead of using prepackaged bags.

Less preservatives that way.

I’ve list the instructions below but feel free to use

whatever works best for you.

Oh did I mention homemade caramel sauce!? Oh yeah, it’s GOOD!

DSC_0031 aNo more than 1/2 cup popcorn in a brown paper bag at a time.

Fold the top of the brown paper bag twice.

DSC_0034 aPut the bag into the microwave for about 2 1/2 minutes.

When the popping slows down, remove bag from the microwave.

DSC_0039 aLine the counter with wax paper & spread the caramel covered popcorn out.

Then add chocolate & chopped up Snickers.

DSC_0042 aDoesn’t this look good!?

Ingredients

8 quarts popped corn (about 2 cups of kernels)
1 cup salted butter
2 cups light brown sugar, packed
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
30 “Fun Size” Snickers bars coarsely chopped
3 oz melted milk chocolate

Preheat oven to 200°
Over medium heat boil butter, brown sugar, salt & corn syrup for 5 minutes.
Remove from heat & stir in your baking soda.
Put popcorn into a large roasting pan & pour caramel over your popcorn. Stir to coat evenly.
Bake for 1 hour 15 minutes, stirring every 15 minutes.
Remove from the oven & stir in your coarsely chopped Snickers. Return to the oven for 3 more minutes so the Snickers begin to melt slightly.
Remove from the pan & transfer popcorn to your counter top lined in wax paper.
Drizzle melted chocolate on top of popcorn.
Let set & store in an airtight container.

Original Recipe.

Funnel Cakes

The State Fair isn’t the only time you can have a funnel cake.

Make your own at home, your family will love you. 😉

funnel

funnel 2

Ingredients

1 1/2 cups  Flour

1 tsp Baking Powder

1/4 tsp Salt

1/4 cup Powdered Sugar

1 1/3 cup Milk

1/4 tsp Lemon Zest

1/2 tsp Vanilla Extract

1 Egg


Sift the dry ingredients into a large container that you can easily pour from  a plastic pitcher. In a separate bowl, beat the egg with the rest of the wet ingredients. Pour wet ingredients into the dry and stir until a thick batter forms, (If too thick, add a little more milk).  Pour the batter directly from the pitcher into the pan.

In a large pan, pour in the oil until it is about 1/2 inch deep, and heat to 350F.  Pour batter into the pan and cook until funnel ring is solid (30 seconds-1min).  Flip and cook the other side for 30 seconds to a minute or until a nice golden brown. These cook very quickly so be careful not to burn.

Once golden brown, remove from pan and place on paper towels to drain. Immediately top with powdered sugar. 

Serve warm.

Original Recipe: Unknown (Printed off several months ago)

The Elvis

Yes, I am calling this ‘The Elvis”!

Due to his love for this sandwich, it’s only fair to name it after the king himself.

This sandwich actually came up after my daughter came home from

school recently talking about Elvis Presley.

Not sure how he was brought up at school, but nevertheless, she’s fascinated by him.

Making the sandwich for her was my husbands idea & since I’ve have never

seen anyone make or eat one, I thought I’d share.

Ingredients

1 banana

honey

peanut butter

couple pieces crispy bacon

2 slices toasted bread

Cook a couple slices of bacon. Make crispy!

Slice banana.

Spread peanut butter over toasted bread, add bacon & banana slices.

Drizzle with a little honey & enjoy your Elvis! 🙂

Banana Cake

B-A-N-A-N-A-S!

Every time I hear bananas I think of Gwen Stefani. If you aren’t sure what

I am talking about check out the song here. The bananas part is pretty dang catchy!

Anyway, what do you do when you have a bunch of bananas starting to brown?

You make banana cake of course.

Sunday I was feeling a little spontaneous & totally in the mood to bake something,

so I decided to make a cake for work.

Luckily, I had everything to make this cake except buttermilk.

No worries, with a little googling I found you can create your own

buttermilk substitute with a little milk & vinegar. 

1 cup milk & 1 Tablespoon white vinegar. Viola!!

You can really make this cake 2 ways. First is to eat it as plain ole cake

& second is to add a frosting or sugary syrup.

I chose plain & it was a huge hit at work, but feel free to play with different toppings.

Ingredients

1/2 cup butter

1 1/3 cups sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup buttermilk or milk & vinegar substitute mentioned above

3 ripe bananas (brown)

1/2 cup walnuts (optional)

Cream together butter, sugar & eggs.

Sift flour, baking powder, baking soda & salt. Add to butter mixture.

Mix buttermilk, bananas, walnuts & vanilla to butter mixture.

Grease & flour two 8″ layer pans or 1 bundt pan.

Heat oven to 350 & bake for 25 minutes. May need additional time if using a bundt pan.

Basil Lime Cookies

Here’s another Pinterest find.

I absolutely LOVE this website if you can’t tell!!

When I first read this blog post, I really wasn’t sure how these

lime basil cookies were going to turn out. Let me tell you I’m so glad I made them

because they are pretty amazing!! Matter of fact when I came home from work today

my husband & daughter had eaten all but one. If you are planning on

eating any, you may want to hide them. 😉

Ingredients

1 stick unsalted butter at room temperature
6 ounces (3/4 cup plus 1 tbsp) sugar
1 egg
1/2 tsp vanilla
Zest of 1 lime
3 tbsp very finely chopped fresh basil leaves
7 ounces (1 3/4 cup) flour
1/2 tsp baking soda
1/2 tsp salt

Pre-heat the oven to 375 degrees & line the cookie sheet with a silicone mat or parchment paper.
In a stand mixer (or hand-held mixer) cream together the butter & sugar until light & fluffy.
Mix in the egg, vanilla, zest, & basil. Mix together until fully combined.
In a separate bowl sift together the flour, baking soda, & salt. Then mix into the butter mixture until combined.
Roll 1 tbsp of dough to make a little sphere. Repeat with remaining dough. Place about 1 inch apart on the cookie sheets. Bake 8 to 12 minutes, depending on the size of your cookies/ oven.
Allow to cool.

S’mores

Let’s talk s’mores!

These have been a favorite of mine since I was in girl scouts. I always think back to the camping trips & toasting marshmallows on an open fire.

Finding the perfect stick to use & trying your hardest to catch the marshmallow on fire.

There is nothing better than a marshmallow oozing out from between 2 graham crackers lined with chocolate.  

While my camping days are behind me, my s’more days don’t have to be.

In a magazine I came across a new way to make s’mores. 

These aren’t your average s’mores but they are tasty.

Since making these I’ve come across a couple more ways to make them in house, which I will be trying.

Stay tuned for those!

Don’t they look good!?

Ingredients

40 mini marshmallows

40 wonton wrappers

20 graham crackers

1/3 cup large chunk chocolate chips

7 tbs raspberry jam (optional)

1 egg – beaten

vegetable oil

powdered sugar

First thing you want to do is freeze your marshmallows for about an hour. This is an important step as it helps

keep the marshmallows from melting into a sugary gel inside the s’more.

Next line the first 20 wonton wrappers out on the counter top or cook sheet.

Keep remainder covered under a damp cloth so they don’t dry out.

 Place a piece of the graham cracker in the center of the wonton along

with 2 frozen marshmallows, 2 chocolate chunks & 1 teaspoon of raspberry jam.

Now you will want to brush the edges of the wonton with a little beaten egg & top with an additional plain wonton wrapper.

Press the edges of both wonton wrappers together to seal. Gently fold or crimp the wonton to curl up the edges.

You will need to repeat these steps with all the additional wonton wraps to make your s’mores.

* I placed mine back in the freezer for a few minutes to harden up the marshmallows before frying.*

Fill large pan with 2 inches of oil. Heat oil to 350 F. Carefully slide 2 or 3 s’mores into the hot oil. Do not over crowd the pan.

Each s’more should fry for about 2 minutes on each side or until golden. Watch closely because these can burn quickly!

Once golden, remove using a slotted spoon & lay flat on paper towels to drain.

Top with powdered sugar & serve!

Caramel Brownies

I have to say I LOVE brownies & I LOVE brownies even more when they have caramel in the middle!

I found this recipe from one of my favorite food blogs of all time

Annie’s Eats. If you haven’t heard of her, you should definitely check her blog out.

When you do, don’t forget about me. 😉

So, as I was browsing through all of her wonderful post, I stumbled upon this little treat
& knew right away I had to make them. My family & I are huge chocolate lovers so this was right up our alley!

I’ve made these a couple times, first time being for Valentine’s Day. My husband wasn’t very happy that I took them all to work & left him with a few broken pieces.

Since his birthday was a week away, I promised I would make him a batch. That was Wednesday & there might be 2 brownies left. lol!

I did alter the original recipe a little because I couldn’t locate bittersweet chocolate. If you prefer to use bittersweet, I have included it below. I also used milk chocolate chips to sprinkle on top instead of semisweet.

Caramel Brownies

Ingredients


1 cup (2 sticks) unsalted butter
1 bag semisweet chocolate  (Original recipe calls for 12 oz. bittersweet chocolate, but I substituted with semisweet)
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup milk chocolate chips for sprinkling on top (Original recipes calls for 1 cup semisweet chocolate chips for sprinkling on top, but I substituted with milk chocolate)

Caramel filling
14 oz. caramel candies, unwrapped
1/3 cup heavy cream


Preheat the oven to 350 F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Stir frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the milk chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container. *While I did use the foil method each time, I did find it to be a pain to work with because the caramel stuck to the sides.*