Friday Foodday!

You guys! We made it! Friday! That means its time for some wonderful recipes!

Crunchy Peanut Butter Cookies
c/o Stephanie Cooks Blog 

 Ingredients
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp. salt
1/2 cup butter
1/2 cup crunchy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda

Directions
1- Preheat the oven to 400.
2- Cream together the sugars, salt, butter, and peanut butter in a stand mixer.
3- Beat the egg and vanilla into the sugar mixture.
4- Beat in the flour and baking soda.
5- Form dough into one inch balls. Bake 6-7 minutes, or until the edges are lightly golden, on a lined cookie sheet. Cool completely, then store in an airtight container. 

Grilled Chicken with Spinach and Melted Mozzerlla
c/o Skinny Taste 

 Ingredients

• 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1 roasted red pepper, sliced in strips
• olive oil spray

Directions
Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill pan with oil or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes. 

Peach and Raspberry Crisp
c/o Wit & Whimsy

Ingredients
4 to 5 pounds firm, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Friday Foodday

It's Friday! Wooohooo!! I'm so happy.  I hope you all have a wonderful weekend.


I am at my work conference until Wednesday, so think of me when you wake up at noon tomorrow.  Know that jealous is an understatement.


Snickerdoodle Blondies
c/o Stephanie Cooks Blog

Ingredients
2 2/3 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp. cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs
1 tbsp. vanilla extract
2 1/2 tbsp. granulated sugar
2 tsp. cinnamon


Directions
1- Preheat over to 350. Spray a 9x13 baking dish with non-stick spray.
2- In a medium bowl whisk the flour, baking powder, salt, and cinnamon together.
3- Cream the butter and brown sugar together in a stand mixer until fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla, beat in.
4- Gradually add the flour mixture, beating it together on low. Transfer the dough to the pan and push into an even layer.
5- In a small bowl combine the sugar and cinnamon. Sprinkle evenly over the dough.
6- Bake 20-25 minutes. Let blondies cool completely in the pan before cutting.


Chicken and Mushrooms in a Garlic White Wine Sauce
c/o Skinny Taste

Ingredients

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Directions

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Chocolatey Chocolate Chip Cookies

c/o Wit and Whimsy/Cupcakes and Cashmere

Ingredients

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Be fabulous today!

New Year's Accessory

Hey lovebugs!  It's almost time for New Years, which means sparkly dresses, resolutions, and champagne. Now a lot of blogs have done fabulous posts on NYE dresses, if you're still looking you HAVE to check out:  BonBon Rose Girls and Wit & Whimsy.  They have excellent options and ideas.

I thought I would try something a little different and instead of offering dress choices, why not accessory choices?  Sound good? Fabulous, let's go!

Kate Spade, Foiled Again, $75

This is the perfect clutch for NYE.  You can stuff lipstick, keys, phone, and even roll up flats in here!

Loft, Two tiered bead necklace, $39.50

I love the elegant simplicity of this necklace.  This would be perfect with an LBD or jeans in 2011.

Cole Haan, bow belt, $39.95

I'm loving this find over at the Cole Haan sale.  Look at the detail on the bow!  This would spice up any solid color NYE dress or put it over a cardigan.

Target, Merona Euna pumps, $24.99

Just because it's Target doesn't mean you can't score a pair of fabulous heels.  I'm a sucker for rounded toe, and this print certainly adds some spice!

New Years should be sparkle and sass.  It's the one night a year where no one cares if the dress is a little too young for you, or if that outfit is too dressy for the party.  If you're workin' it, you are the party.

Be fabulous today.

Friday Foodday

Hey lovebugs! It's Friday!!!! I for one am pumped.  This weekend I will be heading home to Philadelphia to help the fam pick out our Christmas tree! I'm so excited. Especially since I didn't get to go home for Thanksgiving, this is a much needed trip!

Here are this week's recipes. I found some delicious desserts so I decided to make this post ALL sweets!  Remember if you ever have a great one that you made yourself (go girl) or found somewhere else please pass it along!

Chocolate Ganache Cupcakes
c/o Wit and Whimsy

• 1/4 pound unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 11 fluid ounces chocolate syrup(recommended: Hershey's)
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour

For the ganache:

• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips
• 1 teaspoon instant coffee granules
• Candied violets, for decoration, optional

Directions

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
•  Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

Red Velvet Cheesecake

c/o A Hasty Life

Ingredients

• 1  lb.  milk chocolate, chopped
• 1/2  cup  butter
• 1  9-oz. pkg.  chocolate wafer cookies (40 to 45 cookies)
• 1  cup  semisweet chocolate pieces
• 1  cup  slivered almonds
• 1/2  cup  packed brown sugar
• 1/2  cup  butter, melted
• 4  8-oz. pkgs.  cream cheese, softened
• 1  8-oz. carton  dairy sour cream
• 1/3  cup  granulated sugar
• 1/3  cup  buttermilk
• 1  1-oz. bottle  red food coloring (2 Tbsp.)
• 4    eggs
• 2    egg yolks
•     Chocolate leaves (optional)
•     Powdered sugar (optional)
•     Unsweetened cocoa powder (optional)
•     Fresh raspberries and/or small whole strawberries (optional)

Directions

1. In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.

2. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

3. For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.

4. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.

5. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.

6. To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings. 

Make-Ahead Tip:Bake and chill up to 24 hours. Garnish just before serving.

Sugar Cookie Bites

• 3 cups flour
• 1.5 tsp. baking powder
• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla extract 
• 1/2 tsp. salt

Directions:

• Preheat oven to 350⁰.
• Cream butter and sugar until light and fluffy.
• Add eggs and extracts and mix well.
• Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
• Grease a mini muffin tin. Fill with cookie dough to the top of the tin. Smooth it out with the back of a spoon.
• Bake for 8-10 minutes, or until a toothpick comes out clean.
• Cool in the pan for a minute or two. Then remove to a wire cooling rack. Cool completely before icing. 

Icing:
Ingredients

• 2 cups confectioners' sugar
• 1/2 cup butter, softned
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!  Pipe onto the cooked sugar cookies.

Cranberry Coffee Cake

• 3 cups of cranberries, washed
• 1 1/3 cup of sugar, divided 
• 1 cup of chopped walnuts
• 3/4 cup of butter, softened
• 3 eggs
• 1 teaspoon vanilla
• 1 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

• Preheat the oven to 350. Line a 9x13 baking dish with parchment paper.
• Combine the cranberries and 2/3 cup of sugar. Pour into the baking dish, spread evenly.
• Top with the 1 cup of walnuts.
• Cream together the sugar and remaining 2/3 cup of sugar.
• Add the eggs and vanilla, stirring well.
• Combine in a separate bowl the flour, baking powder, and salt. Mix it into the creamed mixture.
• Drop the batter by spoonfuls over the cranberries. Bake about 40 minutes. Allow to cool then carefully invert the cake. Slice and serve!