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Candy Corn Cereal Treats

10/31/2013

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​I've got a super easy Halloween treat to make your Halloween night even sweeter - Candy Corn Rice Crispy treats.  They're super easy and fun to make and your little (and big) trick or treaters will LOVE them.  
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​Do you remember the blog post about the watermelon rice crispy treats?  I used that same idea (and recipe) to create a Halloween themed snack. 
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Candy Corn Cereal Treats
For the outer ring-
4 cups Rice Krispies cereal
4 cups mini marshmallows
3 Tablespoons butter
orange food coloring
For the middle -
5 cups Rice Krispies cereal
5 cups mini marshmallows
3 Tablespoons butter
yellow food coloring
Melt 4 c. marshmallows and 3 T. butter in microwave for 2 minutes.
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​Stir in a small amount of yellow food coloring.  Add 4 c. cereal and mix well.
​Spray hands with cooking spray and shape yellow cereal into a ring around the outside of 2 greased cake pans. 
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Melt 5 C. marshmallows and 3 T. butter in microwave for 2 minutes.
Stir well.  Pour a spoonful of the mixture over 1 c. cereal and mix well.  
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Add orange food coloring to the remaining marshmallow mixture and stir in cereal.
Drop half of the orange mixture into the center of each yellow ring.  Use hands to shape into a circle.
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Spoon the white cereal into the center and use hands to flatten into a disk.
​Allow dessert to cool for at least an hour in the pan before trying to remove it.  Carefully turn pan upside down on cutting board to remove.
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​ Use a sharp knife to cut into wedges.
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​If you're feeling super ambitious, you could even wrap them in cellophane bags and pass them out to all the trick or treaters who ring on your doorbell tonight.
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​Have a great (and safe) Halloween!

Ciao!
Click here for a printable version of this recipe
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Pumpkin S'mores Cupcakes

10/30/2013

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​All I can say before this blog post is --- brace yourself!
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Pumpkin S'mores Cupcakes
​That's right --- I went there.  Moist, pumpkin cupcakes filled with creamy, rich, milk chocolate filling on top of a crunchy graham cracker crust topped with a swirl of gently toasted, whipped, sweet meringue frosting and a Hershey's candy. 
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Seriously, this is Halloween all wrapped up in a cupcake.   Want to see what the inside looks like?
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Pumpkin S'mores Cupcakes
graham cracker crust
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs

cupcakes
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
3/4 cup pumpkin puree
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup milk

fudge ganache filling
4 ounces chopped milk chocolate
2 tablespoons heavy cream

​marshmallow frosting
6 large egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
​Combine the melted butter and graham crumbs together, mixing well until combined.
​Spoon about 1/2 tablespoon into each cupcake liner, pressing with the back of a spoon to form a crust.
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To make the cupcakes, whisk egg and sugar together in a large bowl until combined and no lumps remain.
​Add in vanilla extract and butter.
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​Whisk in pumpkin puree.
​Add in flour, baking soda, powder, salt and pumpkin spice.
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​Add in milk and stir until combined and smooth.
​Drop about 1/4 cup of batter on top of each graham cracker crust, filling the liners 3/4 of the way full.
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​Bake for 16-18 minutes, or until cupcakes are set and spring back at the touch. Let cool completely.
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​While cupcakes are baking, heat the heavy cream until warm. Pour over the chopped milk chocolate in a large bowl, then use a spoon or whisk to stir until melted and combined.
​When cupcakes are cool, use a corer or a small paring knife to gently take the center out of each cupcake. 
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​Spoon the chocolate ganache straight down into the cupcake center. 
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Combine the egg whites, sugar and cream of tartar in a heat-proof bowl. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
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​Frost cupcakes!
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​Toast meringue gently and add a piece of chocolate to the top.
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I didn't eat ALL of the cupcakes by myself.  I shared them with some neighbors and a few of the kids teachers.
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These cupcakes might just be the best Halloween treat ever.
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I have a few of these tucked away in my frig. to pass out to some of the parents of the trick or treaters who show up at my door tomorrow night.  After all, the parents deserve a treat now and then too.  

Ciao!
Click here for a printable version of this recipe
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Honey Mustard Chicken

10/25/2013

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​Every Fall, I tend to throw myself into a major project. Ben thinks its to fill the void when the kids head back to school. (There may be some truth to that but I'll explore in another post on another day.) This year, I tackled some home improvement projects that were well beyond my capabilities. 

I decided that the back deck needed to be restained, which meant that we had to do some pressure washing first. We literally went through 3 pressure washers and when we finally got one to work - it may (or may not) have taken a couple of pieces of siding right off the house. (oops)  Those needed to be replaced of course and that was no easy task. We also ended up tearing a screen or two transferring furniture from one side of the porch to the other during the staining process which created yet another project. (You see where I'm going with this?) All I wanted to do was stain the deck.
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​I also tackled some big yard projects this Fall. I started out with a simple plan to move a few small plants that had outgrown their current space. Simple enough right? My well laid out plan was not as easy to execute as I had hoped. (Who knew that bushes that had been in the ground for 8 years, would be so hard to move?) I had to enlist the help of every some apprehensive family members to get the job done. (And they didn't even complain about having to move the giant prickly holly - too much.)
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​We spent some long days working in the yard which made all of us REALLY hungry. Too bad that I didn't have a lot of time for dinner prep because I was spending all of my time outside. Grilled chicken to the rescue. This recipe came out of my Cook's Illustrated magazine and unlike some of their recipes, it was quick and simple. I would highly recommend it - even if you're not working in your yard all day. 
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Honey Mustard Glazed Chicken
1/4 cup sugar
1/4 cup salt
4 boneless, skinless chicken breasts
2 teaspoons dry milk powder
1/4 teaspoon pepper
Glaze
2 Tablespoons cider vinegar
1 teaspoon cornstarch
3 Tablespoons dijon mustard
3 Tablespoons honey
2 Tablespoons corn syrup
1 garlic clove, minced
1/4 teaspoon fennel seeds
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​For sauce, combine vinegar and cornstarch in saucepan.
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​Whisk in remaining ingredients and bring to a boil over high heat.  Stir 1 minute until thickened. 
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Dissolve salt and sugar in 1 1/2 quarts cold water.  Submerge chicken in brine, cover and refrigerate 30 min. to 1 hour.
​Remove chicken from brine, pat dry with paper towels.

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​Combine milk powder and pepper.  Sprinkle half over chicken and spray lightly with cooking spray.
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Place chicken on grill and cook 5 minutes on each side.
​Brush chicken with glaze and continue to cook until temperature reaches 165 degrees.
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​So there you have it - a delicious (and quick) meal.  Great for a busy weeknight or a weekend meal when I'm just too darn tired to cook and elaborate dinner.  Enjoy.

Ciao!
Click here for a printable version of this recipe
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Pumpkin Challah Bread

10/23/2013

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​We had our annual pumpkin carving festivities last Sunday night.  I use the term "carving" very loosely because the process involved a whole lot more than simple knife carving.  There were dremel tools, fire, alcohol, aluminum foil, wires, spray bottles, saws and safety goggles.  Really - I'm not kidding!

Ryan made a fire breathing pumpkin and I'm going to be honest, I wasn't on board with his plan when he first described it to me.  I had visions of exploding pumpkins but he proved me wrong and actually managed to create jack o'lantern that breathed fire - modestly. 

Ben and I worked on a pumpkin together.  Ben found the design, I did the carving and he added the orthodontics.
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​A tribute to our kids who have both had to endure braces.  

Now that pumpkin carving is complete and the seeds have been roasted, it's onto pumpkin challah bread for me.  I found this recipe on blog.krysmelo.com.  It was REALLY, REALLY, REALLY good.  (Did I emphasize that enough?)  Seriously through, this bread is super delicious.  
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Pumpkin Challah Bread
1 1/4 teaspoons active dry yeast
1/2 cup warm water
6 large egg yolks
1 1/2 teaspoon salt
1 tablespoons canola oil
1/4 cup honey
1 cup pumpkin puree
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
4 cups all-purpose flour
​First, proof yeast by mixing the dry yeast with 1/4 cup warm water.  Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.
​Use an electric mixer to beat the egg yolks with remaining water.
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​Add salt, oil, honey, pumpkin, and spices. Mix well.
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​

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​Add yeast mixture.  Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated.
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​Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.
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​Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.
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​Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.
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​Maybe I went a little overboard on the pictures but the point is, this bread is GOOD.  My family finished up the rest of the loaf this morning for breakfast.  (It's really good toasted too.) 

Ciao!
Click here for a printable version of this recipe
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Pumpkin Banana Bread

10/22/2013

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​Quick, somebody stop me.  I am addicted to pumpkin recipes.  Seriously, I've got 30 recipes listed in the "search recipes by theme" pumpkin category and I don't even think that it's a complete list.

I've made pumpkin breads and rolls, pumpkin cakes and cupcakes, pumpkin pies and cookies, all sorts of pumpkin desserts, pumpkin oatmeal and pumpkin dips, pumpkin cream cheese, pumpkin pancakes and even pumpkin lattes and smoothies!  I think I have a serious pumpkin problem.  

These are some of my favorite pumpkin recipes:
Pumpkin Pull Apart Bread
Pumpkin Pecan Chocolate Chip Cookies
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Pumpkin Chocolate Cheesecake Bars
Pumpkin Crescent Rolls
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​I'm not sure whether this will be good news or bad news to you but the pumpkin recipes for 2013 have only just begun!  I found this recipe for pumpkin banana bread on hopeineveryseason.com.  I had some leftover pumpkin in my frig and 2 perfectly rips bananas on the counter - how could I NOT make this bread?  The recipe makes 2 loaves of pumpkin banana bread but I cut it in half and made just 1 loaf.  
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Pumpkin Banana Bread
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1tsp. cloves
1 tsp. salt
About 14 oz. mashed pumpkin 
3-4 large ripe mashed bananas
8 oz. sour cream  
2 tsp. vanilla extract
1/2 c. oil
4 large eggs
3/4 c. sugar
3/4 c. brown sugar
Mix together bananas, pumpkin, vanilla, oil and sugar.   Add eggs, one at a time.
Combine dry ingredients.
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Add dry ingredients to wet, alternating with sour cream. 
Pour into two oiled bread pans.
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Bake at 350 for 50-60 minutes, or until done.  
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​​For an optional glaze, mix 1 c. powdered sugar with 2-3 Tb. milk--adding more or less until desired consistency is reached.
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​I think I may be starting to turn a little orange from eating all this pumpkin.  Totally worth it though.  This pumpkin banana bread was amazing.  

Ciao!
Click here for a printable version of this recipe
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