Tasty Treat Friday!!!

Caramel Popcorn Brownie Bars with Peanuts

For the brownies-

Melt:

1 stick of unsalted butter, cubed (1/2 c)

4 oz. unsweetened chocolate, chopped

2 T. cocoa powder

1 T. instant coffee granules

Stir; Fold in:

1 1/2 c. sugar

1 t. vanilla extract

1/4 t. table salt

3 eggs

1 c. all-purpose flour

For the popcorn-

Pop; Mix with:

1 bag butter-flavored microwave popcorn (3.5 oz)

1 cup dry roasted peanuts

Boil; whisk in, then add:

1 cup sugar

1/3 c. light corn syrup

2 T. water

1/2 stick unsalted butter (4 T)

1/2 c. heavy cream

1/2 t. vanilla extract

1/4 t. table salt

Preheat oven to 350* F, coat a 9 inch square pan with nonstick spray.

Melt butter, chocolate, cocoa, and coffee in a bowl in a microwave on high power in 1 minute intervals. Stir after each interval until smooth (it took me about 2 minutes). Stir in the sugar, vanilla, and salt. Add eggs one at a time, blending until completely incorporated.

Fold in the flour, then spread batter in the prepared pan. Bake 20 minutes, or until a toothpick comes out clean. Cool on a rack. Pop popcorn according to package directions. Pour into a large bowl, remove any unpopped kernels, and mix in the peanuts; set aside.

Boil sugar, corn syrup, and water in a saucepan over medium high heat until caramelized, to the color of iced tea, about 8 minutes; don't overcook. Reduce heat to medium-low, then whisk in the butter until melted.

Carefully whisk in the cream (caramel will sputter violently). Simmer about 5 minutes, then test for doneness * (see tip at bottom of recipe)

Continue simmering if necessary, testing, every minute until done. Off heat, add the vanilla and salt.

Working quickly, pour 1/2 c. caramel over cooled brownies; spread to the edges. Toss remaining caramel with popcorn mixture, stirring to coat.

With buttered hands, press caramel popcorn over the brownie base. Cool bars completely, then cut with a sharp knife coated with non-stick spray.

*Tips/Adjustments: To check for caramel doneness: spoon a little caramel onto a plate and let cool a few seconds, then mold with your fingers. If the caramel holds it shape, yet still is soft and pliable, its done.

Okay I LOVE LOVE LOVED these bars. Yes you feel as though diabetes is around the corner after eating just one, but they are awesome. My daughter said it was the best dessert I ever made (other than cherry cheesecake-her favorite). The brownie I got a picture of was almost impossible, seeing as the minute dinner was done, my husband was over there cutting them (not an easy thing to do). So it may not be the prettiest picture, but know that the picture doesn't really matter after you taste them.

So I did leave out the coffee granules since my daughter was going to eat these, though I imagine that with the coffee flavor these would hit another level, but lots of people aren't coffee lovers so just know that they don't lack anything without it.  The homemade brownie base was super good, however you MUST cool them completely before even starting the caramel. I didn't and it took forever for them to set completely. So bake the brownies, go do something and then come back and finish the caramel, popcorn part. I also used a 8 inch square pan, and the brownies have to cook longer, at least 10 minutes longer it seemed.

All in all these were amazing. It was a little scary to make my own caramel, the whole sputtering violently, don't burn, testing the caramel...all things that make me worry in the kitchen, but it was actually easy and way better than anything you buy in the store. The directions and times are pretty accurate. So on a day you crave something super sweet, make these!

 They don't disappoint!

In desperate need...

I'm in desperate need today of some good old fashioned motivation. I can't seem to get my butt moving this morning. Maybe because last night sucked. Maybe because after 25 months of trying for a baby I gave up last night, and then I woke up to an awkward kiss from my husband as he left for work, or maybe its that I got 15 minutes with my daughter before she left for school, and she's my sunbeam.

Either way the last couple of days has had me not cooking anything new really, same recipes different day. Its getting close to the end of the month, which is always a stretch when you get paid once a month like we do. I swear I should take a before picture of my pantry and fridge, and then after at the end of the month. Its like night and day. I guess the good thing is that with all the yummy recipes I've discovered this month, there were leftovers each night, but they still got eaten. There wasn't any throw aways for the first time in a long time. I did however realize that I need to come up with some easy, quick dinners too. Though I feel motivated and refreshed as I plan my menu I sometimes don't feel the same when I'm looking at a huge ingredient list. So I guess that's my plan for the day, go through more recipes...oh yeah and the FUN tasks of cleaning our bathroom in the master bedroom. Maid please?!

I think that today I'm going to try out a recipe for tomorrow's blog, maybe baking will give me the motivation I need, or maybe just the little happy lift of making something out of a bunch of little things. Either way its time to wake up and get moving. Keep an eye out for the tasty treat tomorrow!

A Million and one posts today...

I feel like I've posted a ton today, and done lots of planning, BUT this is the most important one of the day! Its a HUGE thank you to my mom! She sent me the best package today filled with all the spices and mixes that I can't find in this town! Smoked hot paprika, garam masala, fresh cinnamon sticks that will be awesome simmering in hot apple cider, onion flakes that will be perfect on top of a fresh loaf of bread, coriander, curry powder, red curry powder (which is not at any store here...I checked), and Naan bread mixes, and spice jars that will look awesome in my spice rack. So thank you mom! You've taught me how to cook, and now you are helping inspire and guide me along in my quest for real cooking! I love you!

Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken

3.4 t. salt

1/4 t. black pepper

1/4 t. cayenne pepper

1/8 t. paprika

1/4 t. garlic powder

1/8 t. onion powder

1.4 t. dried thyme

1/4 t. dried parsley

4 chicken breasts

2 T. butter

1 T. olive oil

2 t. garlic powder

3 T. lime juice

Mix spices together. Sprinkle on chicken . Heat oil and butter on medium heat. Cook chicken till brown, about 6 minutes per side. Sprinkle with 2 t. garlic powder and lime juice. Cook 5 minutes stirring frequently to coat evenly with sauce.

Tips/Adjustments: All the dried ingredients can be exchanged for fresh. I use fresh garlic in the spice mixture and also I use half fresh garlic and garlic powder at the end when making the lime sauce.

Then after browning chicken in the pan, but when it isn't quite cooked through I like to throw it on the BBQ and get a little more flavor from that, but I've done it both ways and its delicious either way.  After I BBQ I put it back in the pan and finish the rest of the instructions. A little lime zest makes it even better when adding in the lime juice. Don't worry if the "sauce" your making at the end isn't much, just makes sure to pour it over the chicken while cooking. And cilantro gives a it a fresh taste if you want to use some to garnish at the end. Your choice. I suggest making it the way the recipe says the first time and then build off it.

I'll post a picture tonight after I'm done making this.

Freebies Galore!!

This site has tons of freebies! Anything from cookbooks to beauty products, perfume, food samples! I just spent half an hour requesting products..now we'll see how many I actually get. But I definitely recommend having an extra email account where you can have all this junk sent to, so it doesn't flood your normal email.

http://dealseekingmom.com/freebies/

Upcoming Recipes...

I have a large stack of recipes that just keeps growing. I wanted to let you all know what's coming since this past week has been lacking posts (mostly due to a camera that only works when IT wants to). So here's a rundown of what will be coming-

*Spicy Garlic Lime Chicken

*Dulce de Leche Bat Cookies (for Halloween)

*Pumpkin-Swirl Brownies (perfect for fall)

*Grilled Pizza Breads (made with a panini press)

*Best Beef Dip Ever (a French dip made in the crockpot)

*Big Apple Pancake for two (I have to get the cast iron skillet first)

*Apple Pie Bars (Oh my gosh these look amazing!)

*Butter Chicken (an Indian dish)

*Microwave Potato Chips (these are supposed to be amazing and you can make your own seasonings)

I seem to have a lot of desserts, so I'm going to focus on making more dinner, and side dishes. Apples are coming into season too, so I'll be starting to can applesauce and pears. I can't wait! I'd like to start incorporating a vegeterian dinner other than just great big salad or a meatless soup, although more meatless soup recipes are welcome, but if anyone has an super yummy recipes PLEASE share! Thanks!

Tasty Treat Friday!

Peanut Butter Oatmeal Chocolate Chunk Cookies

3 cups old-fashioned oats

1 cup flour

1 tsp baking soda

2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp salt

2 sticks unsalted butter, at room temperature

1 cup peanut butter (chunky or creamy)

1 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

1 tsp vanilla extract

9 oz bittersweet chocolate, chopped into chunks

In a medium bowl, whisk together oats, flour, baking soda, spices, and salt. Set aside.

In a large bowl, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minutes after each addition, then beat in the vanilla. Reduce mixer speed to low and gradually add dry ingredients, mixing just until blended. Stir in chocolate.

If you have time, chill dough for 2 hours, or overnight. (chilling the dough gives more evenly shaped cookies)

If the dough is not chilled, drop rounded tablespoons 2 inches apart on baking sheets. If the dough IS chilled, scoop up round tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently until they are about 1/2 inch think.

Bake at 350 degrees F for 13-15 minutes.

Yields: 5 dozen

Alright its my review and tip time!

These cookies are beautiful. I did do the chill for two hours and it was a breeze to get gorgeous round cookies. The will need to set up for a couple minutes on the cookie sheet before you try to move them to a cooling rack. They just need to firm so they won't crumble apart. They pretty sweet, and it seemed like the peanut butter flavor wasn't as strong as I thought it would be. I didn't use bittersweet chocolate since that's not something that I really like, I just used plain chocolate chips (milk). So perhaps the sweetness would be cut down a bit if you used the correct chocolate. They are delicious though, and wonderful with cold milk.  They are a oatmeal cookie with the taste of cinnamon which I love. Next time I will be adding some more peanut butter and less cinnamon and see what I can come up with. :)

OK a tip is that you can definitely freeze these. After I chilled the dough I just rolled the rounds and flattened them, and put them on a plate and froze them for an hour and then put them in a freezer Ziploc bag and they will keep for 2 months in the freezer. Just take them out, put them on a greased cookie sheet and bake.

Definitely try them when your in a mood for an oatmeal cookie. You won't be disappointed! :)

Food Shmood!

Today is not a food post. The last couple of nights haven't been anything to celebrate in the dinner department. I made burgers...they were really yummy but nothing too special and I fell back into frozen tater tots to complete that meal. I didn't eat the tator tots, and my family didn't seem as pleased as usual with them. They looked like "um where is the good homemade stuff?" But they'll live.

But this post is to celebrate my new position on the PTO board as secretary. This is a big deal considering I've never been to a PTO meeting, but I always try to do the PTO events like work the book fair, and do popcorn/blow pop Friday, and help with vision and hearing screenings etc. So showing that I'm dependable, good for when there's no one else willing to step up, and being involved with the school by volunteering my time to help teach lower level students, or just helping teachers, I have now walked into a board position!

Now ask me what I do. Just ask me? Okay I don't know lol!! But to know that the previous board sat down and discussed me and chose me just makes me happy. Plus I love anything secretarial. So I know I'll be good at it.

So now my plate holds...housewife who cleans the house by herself all day everyday, substitute classified school district employee (substitute secretary, teachers aid) who will hopeful work soon, classroom volunteer, PTO secretary position, PTO event volunteer, MOTHER of one, WIFE (and sometimes mother to my husband also), keeper of the missing socks and dirty laundry (although I'm more than willing to give this one up), and chef deep in learning to make everything from scratch. Sounds easy right?! That is until you add in keeper of all the pets everyone else wanted and now don't take care of so mom does it, and omg! what is that stain and I better google it to figure out how to get it out of your dance costume mom, and "where's my keys I'm late for work" seeker, oh and then the landscaper..yep I mow, weed eat, weed by hand, and pooper scoop folks. I'm telling you not everyone is cut out for a life of glamour like me. Nope not everyone. :)

First time making indian food....the best!!

So why on a post about Indian food do I have picture of my wet, sandy border collie, Khloe? Because this is the last picture my camera will ever take. She managed to run and then proceeded to stand over my camera while drenching it with water and sand...in the end destroying it. So instead of a beautiful picture of a reddish orange sauce with pieces of barbecued chicken, over a bed of rice, you get to see the destroyer lol! But onto the recipe!

I have never made or eaten Indian food, but in my fascination with London, I found that Indian is the most popular food, and even more so this dish, Chicken Tikka Masala. I quickly found a recipe and decided to mix things up one night. So tonight I mix ingredients together that I never thought would mesh-cinnamon and lemon and jalapeno anyone? But through some cooking miracle this dish came out to be one of the most delicious things I've ever made! My husband even ate 3 helpings, and put 5 stars next to it on my meal list!

Chicken Tikka Masala

courtesy of Yakuta

1 c. plain yogurt

1 T. lemon juice

2 t. ground cumin

1 t. ground cinnamon

2 t. cayenne pepper

2 t. black pepper

1 T. freshly ground ginger (I didn't have any and used 1 tsp. ground ginger)

4 t. salt

3 boneless skinless chicken breasts, cut into bite-sized pieces

4 long skewers

1 T. butter

1 clove garlic, minced

1 jalapeno pepper, finally chopped (I did 1/2 large jalapeno)

2 t. ground cumin

2 t. paprika

3 t. salt, or to taste

1- 8oz can of tomato sauce

1 cup heavy cream

1/4 c. fresh cilantro, chopped.

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons of salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill chicken until juices run clear, about 5 minutes on each side.

Melt butter in large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and three teaspoons of salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens about 20 minutes.

Add grilled chicken and simmer for 10 minutes. Transfer onto a bed of rice and garnish with fresh cilantro!

Tips: Cutting the chicken into bite sized pieces is much easier when the chicken is still partly frozen. Also if you are using wood skewers you will need more than 4, and make sure to soak them in water for atleast 15 minutes before putting your meat on them to help prevent them from burning. The only adjustment I made was 1/2 less jalapeno, because I didn't want it to be too spicy. This was actually perfect for me, but if you like some good kick feel free to put in the whole pepper.

Today is Dessert Day!

I'm trying to figure out a cute catchy name for Friday treats, but I've got to think on it some more. My plan is every Friday coming up with a dessert, be it cookies, pie, cake, ice cream creations, brownies etc. This Friday I decided to go with something classic in my house.

Every fall, and even a little before, I start thinking about these cookies. My family inhales them at a ridiculous pace, but luckily it makes a lot...like 7 dozen a lot. Now I know that sounds like a ton, and it is. Its your option whether you want to half the recipe, or go full on like I do and make the full batch. I also have sent them to the various places Nick has worked and had gallon size bags disappear in a matter of minutes. Even my friend, Jaime came down to visit and we made these and I think we ate them for breakfast, lunch, and dinner and even snacks! Its a cake like cookie. Very fluffy and moist. The day after you make them they are actually even softer than fresh out of the oven, and they get this glossy almost sticky top. They're amazing. But keep in mind when you are storing them to not pile them together. Its best for visual sake to keep them from touching, and separate levels with parchment paper. I however don't care what they look like. I just grab a few at a time and eat. :)

Pumpkin Chocolate Chip Cookies

1 c. of margarine or butter (either is fine. Both are moist no matter what)

3 c. sugar (no one said these were healthy)

3 eggs

5 c. of flour

2 t. of each: baking soda, nutmeg, cinnamon, vanilla, and baking powder

1 t. salt

2 c. of pumpkin

12 oz. chocolate chips (milk or semi-sweet)

Cream together the butter, slightly softened, sugar and eggs. Then add baking soda, nutmeg, cinnamon, vanilla, baking powder, and salt. Mix. Then mix in the pumpkin. Slowly add the flour. This recipe almost fills my kitchen aid mixing bowl, but I don't have the bigger one but it gives you an idea. Then mix in chocolate chips with a large spoon.

Spoon tablespoon sized blobs of batter onto a greased cookie sheet.

Bake at 375 F for 10-12 minutes

Tips: Like I stated before this makes about 7 dozen, so if you going to half the recipe just add the first egg like usual, and in a small separate dish,  beat up the second egg and then you can eye about half of the beaten egg and add it in . Also you should cover these otherwise they will harden a bit.