Triple Decker Toffee Bars!

Happy August!

Can someone tell me where the summer went?  I mean, I am not complaining, BUT, it just went so fast.  It is that "going by so fast" thing again my mother warned me about.  I say it all the time but it is so true

This recipe started out with an overabundance of Club Crackers.  When I see stuff on a ridiculous sale, I buy multiples.  My husband loves club crackers, grandlittles do to, we have company, we do cheese and crackers, etc....but I still had like 4 boxes.  My husband asked for Graham Cracker Toffee Crunch, but I needed to use CLUB crackers not GRAHAM.  

I called my trustee recipe queen sister and she had this recipe.  So wherever it came from......the Simmermans thank you!  This is super easy and keeps for well over a week.  I might cut down on the chocolate next time or just drizzle it on.  This would be great any time of year.  What if you made this, and then use it as a cheesecake crust and........(faints)  be looking for that recipe soon. HA!

This is pretty easy, just watch little ones with the hot caramel if they are helping please!

You will need:
Club Cracker (entire box)
1 can condensed milk
1/4 regular milk
1 cup brown sugar
1/2 cup Butter
1 tsp Vanilla

Line a 9x13 pan with foil.  I sprayed mine as well with nonstick cooking spray. Line the bottom with a single layer of club crackers, it might take 28-32 crackers.  Set aside and head over to the stove!
In a medium saucepan, combine, condense milk, regular milk, brown sugar and butter.  Heat until brown sugar is dissolved and mixture begins to boil  Boil for 5 minutes and then remove from heat. Stir that baby constantly!  You know the second you don't.....BAM....burned! After you remove it from heat, add the vanilla and stir!

Now pour 1/3 of the mixture over the crackers.  Use a spatula to make sure it is spread evenly.  Add another layer of crackers and half the mixture on top.  Are you with me?  Last layer of crackers and the rest of the caramel!

Melt the chocolate chips in the micro, 30 seconds at a time until melted and pour over the top or drizzle heavily.  Refrigerate until set and cut and serve!

Hope you enjoy this easy treat!

Caramel Apple Dump Cake

Good evening my favorite people!  I hope this finds you all enjoying some nice fall weather and pretty colored trees!  It is definitely getting chilly here in the Midwest and I could NOT be happier if I am honest.  I am not a heat girl.  I like hot weather for a week or so, and then I am ready to not sweat and get dirty.  I prefer getting my dirty on in the.........KITCHEN.

So this cake, which may be familiar to some of you, was not, to me.  My friend "Coop", who btw, is an amazing singer.  If you are in Ohio, and you haven't driven to hear her sing at any number of Opry Houses or the like, you should.  Ask her to sing you some Patsy Cline.  You can check her out on Facebook!

You won't find a harder working, honest, mother, wife, grandmom or woman around.  She has been a friend for years, though we have never met in person we "met" on a step-parenting website probably 12 or 13 years ago!  Anyway, she had posted that her and her son, Chad were making this cake one evening.  She had me at "caramel apple".  I mean seriously, nothing can be bad if it contains those 2 ingredients.  I made her send me the recipe, and have made it twice...BUT, so have my kids, so, I don't feel so bad.

This is definitely a shortcut cake.  It uses apple pie filling and a box cake mix.  No judgement, just listen to me this time and do it.  I need to make it again, (haha, right) and dump a spoonful on top of some ice cream.  Oh yeah!  Now I was directed to dot the butter on top, but I found melting it and drizzling it on worked better for me AND, I used more than I was supposed to.  You are going to FREAK when you see the amount of butter I used but I only did it, after my son said he did it and I felt like I had to try it because, well, I mean, he can't make it better than me.  NOT going to happen.  Read me?  So freak out, if you want, you can even leave me freak out comment on my social media, I won't care because I know the joy this baby brings to her family and how good a spoonful is when you wake up in the middle of the night hungry.  I mean, IF that happens to you.  Again no judging.  HA!

Heeeere we go!

2 cans of apple pie filling
1 jar of caramel ice cream topping (I used more of this as well so about 1 cup)
1 tsp. cinnamon
1 yellow cake mix
2 sticks or 1/2 cup butter, melted

Preheat your oven to 350.  I sprayed my 9x13 pan with some nonstick cooking spray.  Dump in both cans of apple pie filling and if you are like me the entire jar of caramel sauce and cinnamon.  Mix it right in the cake pan.  Now sprinkle the yellow cake mix over the top and then carefully drizzle the butter on top of that, covering every bit of it you can.  The original called for 1 and 1/2 sticks of butter and to dot it on top.  I found melting it, just made it better for me.  Now bake for 55-60 minutes, I went a full 60 because The Real Housewives was on and I wasn't missing the last 5 minutes to grab the cake.  Priorities people.  The caramel will bubble up through the top in some places and it will be hotter than the sun, so please let it sit a good 15 minutes before you even consider how good it might be warm. 

I am not responsible for the burning off of tongue or mouth skin if you don't follow my directions.

ENJOY!

Easy Homemade Caramels

Life lessons.  We all experience them, we all learn from them hopefully, and sometimes they sting.  Or wait, sometimes rather, they give you 2nd degree burns, on your feet!

OK, so maybe 2nd degree burns is a little over the top but, my heart will not get over how freaked out I was!  When people tell you to read up on candy making or watch a video, talk to others who make candy.....yeah, you should probably do that.  I only tell you that because, I DIDN'T!

For a beginner this is really an easy recipe.  I think when you make candy you need to start out easy.  And make sure you have access to a candy thermometer or you will end up using a meat thermometer.  HA!  Or you can ALMOST forgot what is bubbling and stick your finger in it to taste it.  I am a mess friends, a hot, bubbling over mess.  When my temperature got to that very anticipated "firm-ball stage", I kept the pot on the burner, shut off the heat, and added my vanilla.  DUH.  It blew up, a small explosion but none the less, is scared the hell outta me. I will make these again because they are so easy, but my candy making days are over.  If you need a recipe for candy, ask me, I will refer you to a good website!

One thing about these caramels, is you MUST prepare the pan well.  I mean, when I tell you that you MUST, you MUST.  I used foil, but in hindsight I would use parchment and then I would spray the heck out of it with nonstick cooking spray, maybe even like 4 times over.  Yes, use parchment.  I also used parchment to individually wrap them, waxed paper is a good alternative.  If you cut these into 1 inch squares you will get about 81 candies.  Uh-huh.......start cutting girlfriend/boyfriend. 

These would be a delightful edible gift and if you groove on the salted variety caramel, after you pour the mixture in your pan, sprinkle with course sea salt or pink salt!  Hereeeee..we go!

1 cup butter
2 1/4 cup brown sugar, packed
1 cup light corn syrup
1 tsp. vanilla extract

Line a 9x9x2 baking pan with parchment.  Then spray or butter it WELL with non stick cooking spray.  Set aside. 

In a large pot add all ingredients EXCEPT the vanilla. Clip a candy thermometer to your pot and stirring almost constantly bring your mixture to the firm-ball stage.  This will be 242 degrees F.  This took me about 19 minutes on medium heat.  Don't use more than medium or you will burn your mixture.  Your mixture will be a moderate, steady bubble. 

Remove the pot from the heat.  remove your thermometer, and add vanilla.  BEWARE, you will have a mini volcanic eruption on your hands, so thus, using a large pot!  Maybe if you use a large pot you won't have an eruption but I had one, so I am just putting it out there into the universe, wear socks!

Pour immediately into your prepared baking dish and let cook in the fridge.  When it is set, use the parchment to lift the caramels out and a buttered knife to cut into 1 inch squares or whatever size you like.  I did bigger pieces as you can see.

DE-lightful.  I promise!

Caramel Dumplings

Good evening friends!  I hope this finds you well, happy, and enjoying life!  The weather here has been INCREDIBLE and to say spring has sprung is like the understatement of the year.  I hope we get no more snow, although we have had only about 5 inches total this winter.  It has been in the 70's, 2 days in a row now.  I am sure the tulips are just dying to pop up, because I sure am!

I wanted to try a recipe from a very old church cookbook that inherited recently.   When I say old, I can only read a few recipes, and most don't have temperatures or amounts of time to cook things.  I find this fascinating and I found a recipe I knew would be well received by my husband and kids.  It looked easy, and, I could actually read it!!

There was no mention of the size of pan to use, but go with a 9x13.  I also suggest letting cool completely and then putting in the fridge for an hour or more.  Mine was in overnight.  Then, if you want it warmed up you can do so when serving.  Make sure to add a big scoop of ice cream or whipped cream to the top of this baby and then drizzle plenty of caramel sauce on top, because there is definitely plenty to go around!

For the syrup you will need:
1/2 cup of brown sugar
1 cup white sugar
2 cups hot water
pinch of salt
1 T butter
1 tsp. vanilla

Add all ingredients into a pan and heat until all of the sugar is dissolved.  Then keep on warm and prepare batter.

Batter:
1/2 cup sugar
1 T. butter
1/2 cup milk
1 T. Baking powder
1 1/2 cups flour

Preheat oven to 350 degrees F.  Cream the sugar and butter together.  Sift in baking powder with flour and add milk and flour alternately to the creamed mixture.    Pour syrup into 9x13 pan.  Using a medium scoop or a spoon drop the batter into the syrup. 

Bake for 30-40 minutes.  This will depend on how big your dumplings are.  Mine took 35 minutes.  Let cool completely, and refrigerate for at least 2 hours.  When you serve if you want it served warm reheat in microwave or oven for a few minutes. 

ENJOY!

Bananas Foster Calzones

Doesn't this sound amazing?  I know!  It IS amazing! 

My daughter in law loves all things banana, caramel, strawberry, etc.  I decided to make these for her, and let her help.  Or rather, let her eat the leftover filling! HA!  We are enjoying spending time together, in the kitchen and out.  I had contemplated a dessert calzone for some time, but when I mentioned it to her she said, "OMG can you put bananas foster INSIDE of it"?  Well of COURSE I can dear Kayla!

There is one thing I would suggest.  Unless you have a tried and true pizza dough you can buy, MAKE YOUR OWN!  Try my recipe, because it is BOMB! (pizza crust)  

Now, out of one recipe of pizza dough you will get 3-4 calzones.  When you make the filling keep in mind, depending on the size of your calzones, and amount of filling you use, you may have a bit leftover.  Oh darn it.  I guess you could put it on ice cream.  Oh darn it.  Or eat it right out of  the bowl.  Oh DARN it.

Ok, we know this is going to be amazing, and easy, but there are a few steps, so let's get started.

You will need:
2 balls of pizza dough
1 cup caramel sauce, divided (I used ice cream topping)
6 bananas, sliced
1 cup brown sugar
1 tbsp. butter
pinch of salt
1 egg
powdered sugar for dusting (optional)

In a bowl, combine, sliced bananas, 1/4 cup caramel sauce, salt and brown sugar.  Just gently mix to combine and set aside.  Divide each dough ball into however many calzones you want from each.  Roll out one calzone at a time, place the filling on one side of the circle and fold the other over.  Press to seal, and then use a fork to ensure they are sealed.  Do this with each calzone and then place on a parchment paper lined baking sheet.  Whisk one egg and a tablespoon of water together and using a pastry brush, egg wash the top and sides to help it brown beautifully!   Preheat the oven to  350 and bake 14-20 minutes depending on the size.  You will know when yours are done, they will be golden brown!

While they are cooling, combine, butter and the rest (3/4 cup) of the caramel sauce in a small saucepan.  Heat until the butter is melted and the sauce is smooth.  Serve calzones with ice cream and drizzle this sauce over the top and hit it with some powdered sugar!   See where I didn't seal mine in the photo?  I decided it was the perfect one to show you, since you can see the bananas and sauce inside!

Oh-la-la!

Heavenly Caramel Apple Cake

Good evening my friends!  I have missed this place!  I have been so busy, as you all know.  I am back and wanting to share a recipe that was quite a happy accident!

My daughter in law had stopped over and sweetly announced she was "hungry for something sweet".  "Let's bake something"!    I told her I wasn't up for anything major, but I agreed.  She said, "you have apples, and angel food cake mix".  I gave her the deer in headlights look, mostly to say, "OK. go for it,  make something amazing".   So this was her idea, I just brought it to life and it turned out really good.  You don't get the texture of angel food cake, but you get the flavor.  The apples will settle at the bottom and then you have the caramel on top, oh YES!  I was clearly unsure how this would turn out.  I figured the worst case scenario is we could sit on the sofa, digging it out of the pan while watching Little House On The Prairie.  Good times....

If you want to use a homemade angel food cake recipe, go for it.  I, however, wasn't going to all that work when I was changing the texture anyway.  If I were serving a true angel food cake, I would have.  OK, let me be honest, I PROBABLY would have!

Enjoy my daughter in law's cake, and make it for someone you love!

You will need:
1- Angel Food Cake Mix
50 Kraft Caramels
1 cup milk
3 apples, peeled and diced FINE

In a small saucepan, place unwrapped caramels and milk.  Heat on low, stirring constantly until caramels have melted and mixture has become smooth.  Remove from heat and let stand until cooled. 

In a large bowl follow angel food cake instructions.  When it is a fluffy and combined, fold in finely diced apples and  HALF of the COOLED caramel sauce.  Pour mixture into an angel food cake pan, sprayed with nonstick cooking spray (well).  Place into a preheated 325 oven for 35-45 minutes.  Use the toothpick test to check when it is done!  Let stand 5 minutes and carefully run a knife around the edges, inside and out.  Turn out onto a plate for serving.  Let cool 20 minutes.  Pour over the rest of the caramel sauce and serve!  If the caramel cools to much and won't drizzle, just heat it back up for a minute until it is pourable again.  (I doubt this will happen but just in case)

ENJOY!

Homemade Dulche De Leche

Am I the only one who thought dulche de leche was caramel?  I was wrong!  I found this out via Gretchen over at Woodland Bakery last week! ACK!  Who knew?!  Lots of people use caramel in its place, or call it caramel but it technically isn't caramel!  Anyway, I wanted to give this a try because, duh, I had to, that is why!  It looked beyond delicious.  But here is where my scatterbrain tendencies came in.  Umm, what am I going to do with it when I am done?

Good question.  You can put this on ice cream, in coffee, frost brownies or cake with it, I mean, the options are endless.  I might have accidentally dropped a spoonful into my coffee this morning.  (actually it was on the way to my mouth and slipped off into my coffee if I am honest)

Dulche de leche is distinctly different tasting than caramel, to me anyway.  It is not quite as sweet, but just beautiful in texture and flavor.  I can't wait to figure out what I am going to do with this. 

Admittedly it is a bit of a long process to make.  It will take you about an hour from start to finish.  This is one of "those" recipes, where you better get something good up on Pandora, or your Ipod, or somewhere and get your groove on.  Consider it the opportunity to give a one hour in home vocal concert, OR dance show.  The choice is yours.  It isn't complicated, at all, just time consuming.  Thanks Gretchen for educating me and for the recipe!

You will need:
4 cups whole milk
1 cup light brown sugar
1/2 tsp. baking soda
pinch of salt
1 tsp. vanilla extract

Use a large heavy bottomed pot for this.  It will bubble up a lot!!  Bring your milk to a boil, once it is boiling, add brown sugar, baking soda, salt and vanilla.  Using a whisk combine all ingredients.  Reduce to a simmer and let the singing/dancing begin.  You can NOT walk away from this.  You just can't.  I mean you can, but, don't say I didn't tell you so. 

You will need a slotted spoon to skim the foam off the top ever so often.  Make sure to do this!  Whisk every couple of minutes or when it needs it and let continue to simmer until it becomes dark and eventually thickens.  If you don't keep this at an active simmer it will take longer!  Be patient.  I mean REALLY patient.  It will be so worth it.

When it become thick, like maybe a pudding or a bit looser than pudding, strain mixture through a fine mesh strainer to remove any bits that may have cooked on the bottom, then, pour into a bowl and let cool.  Refrigerate, it will continue to thicken the longer it is in there!!

This is when your imagination takes over.  Use it for something amazing!  I know what I am doing with mine!!!

ENJOY!! 

As American As.........Caramel Apple Pie and Lodge Cast Iron Giveaway! (CLOSED)

WINNER OF THE LODGE CAST IRON CHEF'S SKILLET ISSS.....

MICHAEL CHAMBERS!

You have 48 hours to email me with your contact information.  ftchefwannabe@hotmail.com

CONGRATULATIONS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I did it.  I faced my biggest kitchen fear.  Cast iron. 

With the 4th of July coming up, I have been thinking of all food "All American".  Burgers, fries and apple pies.  OK ,so the song says Cherry but, I think APPLE.   I also think of fireworks, one of my favorite things EVER, but that has nothing to do with cooking, so I will refrain from going into how much I love them!  Let me tell you how I came to apple pies and......cast. iron. 

I was at my moms last week, and told her of my plan to do this recipe.  She ran, OK wait.  She chop, chop, chopped behind her walker to the kitchen.  I heard the clanging of pots and pans, a sound from my childhood I am still in therapy over!  As my ears were screaming for some reprieve it suddenly stopped.  I hear the wheels of her walker, and here she comes, with a cast iron skillet in hand.  "Here!  Here!  This was my moms, you can have it, and use it and make your pie in it"  Ahh, mooommmm, really?  But I am terrified of cast iron.  She looked at me as if to say, "you are far dumber than I thought".  "AFRAID?"  I said, they gross me out.  You can't wash them and I don't want remnants from last weeks dinner in tonight's dish and all that kind of gross stuff.  She said, as only she can, making my one syllable name into 3, "Caaaa-hriissss, you are ridiculous".  Oh no she didn't.  Oh, yes she did.  So I smiled, took the skillet and spend all night researching how to care for, and clean this baby. 

I am happy to report, I have used it 2 times.  I just looks at me sometimes, as if it knows how intimidating it is, and how much I am on the fence about my relationship with it.  It knows how it took care of my pie, how unbelieveably amazing it was, and it taunts me with that fact.  And if you wondered, yes, I HAVE had my meds today. HA!


2 pie crusts (I cheated and bought mine rolled in the fridge section)
5-6 large apples (peeled and sliced) apple variety is up to you, I used Gala
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
3/4 cup caramel sauce
9-12 inch cast iron skillet
1 egg (beaten with a splash of water for the top of the pie)
Sprinkles or Sugar (optional)

If your skillet is well seasoned there is no need to grease it or use butter, if it isn't, rub it with 1 tbsp of vegetable oil. 

Preheat your oven to 350 degrees F.

I used a 9 inch skillet, but if yours is a bit bigger simply use your rolling pin and on a flour surface roll your crust out a little thinner, no biggie at all.  When you have it to the proper size, place it in your cast iron skillet.  Making sure it goes up the sides as well.  Dont' stretch it, just place it down into the skillet carefully and get it all the way to the bottom edges!! 

In a large bowl mix together apples, brown sugar, vanilla, cinnamon, and caramel sauce.  Mix until the apples are coated and it is mixed well.  Carefully pour into your bottom crust, it will seem like to much but trust me, it will be fine!  Even out the filling and prepare your top crust. (rolling out to make bigger if needed)  You will also need to use a small cookie cutter to cut out any shapes if you want at this time instead of cutting vents.  If you want to just slit some vents on top that is fine as well.  I used a star cookie butter to cut out a star.   I did cut a few vents as well.  Now place on top of the pie and careful "fold" the top crust under trying to catch the bottom crust to be able to pinch them together a little bit.  This isn't the end of the world if you just fold the top crust under either.  Trust me, nobody is gonna care when they dig into this dream!! 

Brush the crust lightly with eggs wash and sprinkle on some granulated sugar or sprinkles or both!  Bake for 40-45 minutes, or until the crust is golden brown.  If you think the edges are getting to brown, simple cover the edges with strips of foil! 

I let mine cool 1 hour before serving.  Heavenly!  I think it is so cool to have a family pot.  It is the first kitchen thing I have gotten that was passed down.  So cool, thanks Ma!

 

NOW...........(tongue drum roll please)

Since I faced my cast iron fear, I wanted to share with you all!  The kind folks at Lodge Cast Iron Company are giving one of you a 10.5 inch cast iron Chefs Skillet!  ACCKK!!!  It is true! 

The form to enter is pretty self exclamatory.  You have a bazillion ways to enter.  You MUST follow Lodge Cast Iron and FoodThoughtsOfaChefWannabe on Facebook or here on my blog directly.  You have other entry options but those are mandatory!  Good luck and make sure to get entered and share with your friends!  You can make this pie in yours even!

DISCLAIMER: You WILL need to email me with your address AND phone number if you win.  This will not be shared with anyone but Lodge Cast Iron so they can ship your prize.  Just in case that makes you uncomfortable I wanted to let you know.  This is open to the lower 48 states only. 

Entry-Form

Your "no longer intimidated by cast iron" Chefwannabe

Homemade Caramel Sauce

Oh boy.  Do I have alot to talk about today. 

Seriously, I haven't botched in the kitchen this bad since my blackened yeast rolls.  I even shared a photo of those with you on Facebook, but today, was completely horrendous.  Tragic really.   I thought I was going to be defeated by this recipe.  I have made it a million times, BUT, I haven't made it for probably, 6 or 7 years now.  I thought my touch was gone.  In fact as I poured the first seized batch down the disposal, I kept my composure, brushed it off and started again.  As I dumped the second seized batch down the disposal, I considered everything I might have done wrong, and though I felt defeated, as my husband would say, I "picked myself up and brushed myself off".  I beckoned the aide of a few fellow foodie blogger friends.  I got some good tips, a little "insurance" and decided to give it another shot.  I mean, heck, I had already pitched a good 7.00 in ingredients, what was a few more if it didn't turn out?  (You will see why 7.00 is a considerable amount considering the ingredients)

I assure you, you can NOT mess this recipe up.  I used both forms of "insurance" offered, there was no way I was going down, not THIS time.  I did it.  And I know, this is so easy, but it is SO easy to ruin too.

You are going to need a few dance tunes for this one.  You have to spend a considerable amount of time watching the pot.  Literally.  I had some old jams, "Beautiful Life" Oh oh oh oh.......  Some Fugees, "Killing me Softly", those kind of old jams.  I danced like nobody was watching...OK I THOUGHT nobody was watching.   Anyway you know how I roll with shakin' and bakin'.  You need music.  DO NOT, leave the stove.  Especially if this is the first time you have made this.

You CAN do this without use the "insurance policies" but as the daughter of an insurance man, I wouldn't be without it.  ONE bit of crystallized sugar falling back into the mix can ruin it all.  Please, USE INSURANCE!!

Here is what you need:
1 cup granulated sugar
1/4 cup water
1 tbsp Caro syrup (insurance police 1)
1/4 tsp cream of tartar (insurance policy 2)
2 tbsp butter
3/4 cup of WARMED heavy whipping cream (Yes, it MUST be heavy whipping cream and I warmed in the microwave.  Heat 2 minutes if you are doing it before you start, 1 min if you do it just before it is added)

In a medium nonstick pot.  Add in sugar, water, syrup, and cream of tarter.  On medium-high  heat, allow the the sugar to dissolve.  There is NO NEED to stir.  Just let it do its thing.  Got me?  When you see the sugar is dissolved, turn down to medium and here is where you dance your future ice cream sundae off.   This will feel as though it takes forever.  You are going to let it slowly begin to boil, it will look something like this.

Now you dance and you wait.  This could take 10-15 minutes.  Maybe more.  Just keep watching and dancing, watching and dancing.  Eventually, after 8-12 minutes it will look more like this.

Then, as soon as it hits this stage, it seems to go fast.  DO NOT leave the stove.  About 3-5 minutes later, you will have this beautiful amber color.

Now, turn off the heat, add in the cream.  It will bubble up, so be ready!  Keep whisking or stirring!!  When you have it combined, add in the butter and vanilla.  Stir and let it sit to cool.  This is SOOOOOOOOO extremely hot.  PLEASE be careful.  Let it cool before putting it in a mason jar or other container. 

This should last up to 2 weeks in your refrigerator.  Just reheat as you want to use it!!

Your "3rd time is DEFINITELY a charm"chefwannabe

Peanut Butter Blondies

Oh my gosh you guys.  I hit the jackpot.  First off, I met a wonderful woman, Heather, who has become a dear friend, AND I hit the jackpot with this recipe of hers I am going to share with you!

Foodies just find each other.  I have met so many wonderful people in the last 1.5 years through blogging.  I am so blessed, really I am.  These women and men have become great friends and I hope one day we will all meet "in the flesh".  Until then I will cherish and nurture our friendships over the computer!!   I started watching Heather's YouTube channel a long time ago, I had left her a few comments here and there and when I found out she had a Facebook page, I was thrilled.  Heather is my kinda lady, just an everyday mom, and wife, who loves her family, lives her life as best she can, and has a heart of gold.  We became fast friends and I couldn't be happier!! 

I have been scopin' out her goods, errr....recipes rather, and came across these Peanut Butter Blondies.  Now blondies are my husbands favorite!!  So, I gathered my ingredients, I baked these beauties, and guess what.  The dog ate them.  I swear, with God as my witness, I almost DIED!!  So, then I learned I was going to be receiving the Pampered Chef Brownie Pan.  WELL, I HAD to wait to get that to remake them!  I got it, I got it, I GOT IT!  I LOVE this thing unlike I have ever loved any other inanimate object!  I followed the recipe exact last time, but this time I chose to omit ONE item.  I will tell you when we get there. 

So if you would like to watch Heather and (infamous) Toby, her hubby who is her camera man and taste tester extraordinaire, you can find her videos here at Heatherzblueyez1974.  You can find her at her blog MishMawsh And Other Things.  You can LIKE her on Facebook Heatherrzblueyez1975 OR Twitter at HeatherzKitchen.  You will find her easy to relate to and easy to hang out with.  Her recipes are delicious, great everyday food, for families, things kids will eat and adults too!! 

Here is what you will need for her recipe for Peanut Butter Blondies!
6 tbsps melted butter
1 cup brown sugar
1/2 cup peanut butter
1 large egg
1 tsp vanilla extract
1 cup flour
1/8 tsp baking soda
1/4 tsp baking powder
1 cup caramel chips
1 cup chocolate chips (I omitted these because I wanted to taste the blondie without overpowering it with chocolate but add if you like, as I said the original recipe calls for them)

DO NOT skip adding the caramel chips.  They add the most incredible chewy texture and flavor.  LAWDY I love these!

OK, anyway, preheat your oven to 350.   Now, I used my PC Brownie Pan but you can also use an 8x8 or 9x9 pan.  Get them sprayed with nonstick cooking spray and set aside.

Cream, butter, sugar and peanut butter together.  Add in your egg, vanilla, baking soda, and baking powder.  Mix in your flour and then fold in your chips.  This will make 12 brownies in the brownie pan or a regular square pan of brownies as mentioned above. 

Bake for 20-30 minutes if baking a regular pan.  Bake 22-25 minutes if making them in the brownie pan.  A toothpick inserted might come out a little moist but no batter, they are DONE at at that point.  As they cool and carry over cook, they become chewy perfection!

Did I mention NOT skipping the caramel chips?!  OK, good. Let cool COMPLETELY before cutting and serving!

I mixed mine a bit different because I am an impatient woman who wants to throw everything in a bowl at once and have it turn out perfectly! Here is a link to the original post... Peanut Butter Blondies.

Enjoy these babies, we sure did!! 

 

Your  "yes that missing bite in the photo was ME, OK?" Chefwannabe

Cheesy Chicken Alfredo Lasagna

When will I learn?  Huh?  Seriously.  When will I learn that when my husband has a request or "idea" that it will turn out amazing and I should have made it weeks ago after the initial sharing of the idea?  This is another one of his ideas, requests, "let's try its". 

He wanted me to try and make a chicken alfredo lasagna, plain and simple.  Then he wanted spinach and now he wishes we had added mushrooms.  This is how we do, folks.   When he has an idea, he emotionally exhausts me about it until I make it.  Well, maybe that is a LITTLE exaggeration but he always knows it is gonna be great and boy was it ever!  I adore my husband, in case you hadn't noticed, we have a fantastic time together.  We tease, and harp, and laugh and enjoy every moment we can, so it was no different when it came to cooking this together.  No matter what you love doing together, (keep it clean holmes) do it often and enjoy it.  We love cooking together and we sing and we dance and we do obscene motions with kitchen utensils, it is a blast!   Some of these photos I can't even post because we started photographing obscene gestures with kitchen utensils and folks, he has some blackmail material on there.  I HAVE to find that memory card!

Ok, let us get started, this seems like a process, but, eh, it isn't really.  Just keep on truckin', it seems wordy and long but it is easy. I won't make a master ingredient list because it will be to confusing so just know that everything in ORANGE are ingredients.   Just follow the directions in the order they are written.  K?  K.

Grilled Chicken
2 lbs boneless skinless chicken breasts or thighs cut into strips or small pieces
1 tbsp Italian seasoning
1 tsp salt
1 tsp garlic powder
2 tsp onion powder
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter

Mix all ingredients together and let sit and marinate as long as possible.  If you have no time that is fine too.  In a large skillet, add in olive oil and butter.  Let the butter melt and add in chicken, saute until completely cooked through and set aside to use later.

Alfredo Sauce
6 tbsp butter
5 tbsp flour
5 cups milk
1 1/2 cup grated parmesan cheese

In a medium saucepan, melt your butter most of the way then sprinkle in your flour.  Using a whisk, keep it moving around the pan for 2 minutes, add in milk and continue to whisk.  As it heats it will begin to thicken.  When it starts to thicken you can add in the cheese, keep whisking so the cheese doesn't stick.  When it has simmered until it is as thick as you want it, turn the flame off, and set aside.

1 box Lasagna Noodles

Cook per the package direction.  Drain and run cold water over the top, let drain.

Ricotta Layer
1 15oz container, whole milk ricotta cheese
1 egg
1 tsp salt
1 tsp dried Italian seasoning

Mix all ingredient together until smooth and completely combined. 

4 cups grated mozzarella
6 slices provolone cheese
1/2 cup grated parmesan cheese
1-2 cups fresh spinach (plain or baby, but has to be FRESH)
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Now, preheat your oven to 375.  Spray the bottom of your 9x13 pan with nonstick cooking spray. 

Now to layer..........

 

Alfredo

Lasagna noodles

Ricotta (use all)

2 cups shredded mozz

Lasagna noodles

Alfredo

Provolone

Chicken

Spinach

Lasagna

Alfredo

2 cups mozz cheese

Parmesan cheese

 

Ok, did I do that right?  Yea, I think I did. HA!! You can do it how you want really.  But the funny thing is my husband told me I would forget, and I did! LOL  Bake for approximately 1 hour to 1 1/2 hours.  It is a just a matter of everything getting hot, and gooey and delish!

And here is the glorious result!!!















 Enjoy this most delicious, rich, and luxurious dish.  My husband has a foodie brain that usually translates into the real deal pretty well!!  Don't you think?

Your "lasagna dreams" chefwannabe

 

Mockiatto Coffee Drink Mix

Only a WEEK until Christmas you guys!  Accckk!  Is your shopping done?  Cleaning? Decorating? Baking? Hurry, hurry, hurry! 

Actually what I wish you would all do is sit down, make a Mockiatto, and think about the real reason for celebration.  Daydream for 20 minutes about holidays past, memorable gifts, memorable visits and realize, the house being clean isn't important, the only thing important is the special time you will spend with those you love, family, friends, etc.   I was just thinking about the Christmas I got my first pair of Velcro sneakers, and pin stripped jeans.  Or the Christmas I got a red plastic sled FILLED with new crayons and coloring books.  How about my first cabbage patch kid?!  So many fun memories. 

Nobody will starve and the Christmas tree may not be perfect, the garland may be half falling off the window but is all that REALLY so important?  Celebrating the birth of our savior, IS the reason for the season!!

OK, turning off memory lane now.   You all know what an avid coffee drink I am.  I think I could possibly qualify for a career in competitive coffee drinking.   I drink way to much coffee, my doctor says so anyway, I say, can you EVER drink ENOUGH?  I love the flavored creamers, I love it black, I love it about any way I can get it.  Instead of spending to much money on expensive coffee drinks from fancy coffee houses, I would love for you to give my Mockiatto a try.  I found a recipe similar at Hillbilly Housewife and wanted to change it up to the flavors I enjoy most....caramel and vanilla. 

I know you all are busy so I will get right to the recipe.  I hope you enjoy it as much as I do! (I will be making a double recipe next time, just easier and stores perfectly in an airtight container)

1 cup powdered milk
1 cup caramel vanilla creamer
1 lg pkg (5.1 oz)  instant vanilla pudding mix
1/2-3/4 cup instant coffee granules

Add all ingredients to your food processor.  Process until it is a fine powder.  Add 3 heaping tbsps to 10-12 ounces of hot water.  You can adjust to your taste, more or less!

This keeps beautifully in an airtight container.  How about giving some for a gift?!  Include a baggie of it on your cookie tray! 

You do NOT have to do this in a food processor.  I just like it powdery more than I like it in bigger granules but will work fine either way!

Enjoy my friends.  Take a minute to cherish the true meaning of the season and enjoy the preparation and anticipation with a hot Mockiatto!

Your "still not done shopping"chefwannabe

Mini Caramel Cheesecakes

It is no secret, I love all things caramel.  Even more than I love all things chocolate.  It is what it is.  I realize it is unwomanly (is that a word?) to not go gaga over chocolate but, I go gaga for caramel.

I especially love it on cheesecake.  I asked you all on Facebook how you felt about cheesecake and what you liked to top it with.  There are so many options aren't there?!  Many of you like cherry pie filling, strawberries, caramel/turtle varieties and my husband and dads favorite, pineapple.  I am usually a purist, I like it plain.  I actually like it from Aramingo Diner in North Philly but we all know, I can't just hop in the car and go for a cheesecake run with my bestie anymore.  (insert sad face).  It just occurred to me, that they used to SHIP.  Any of my Philadelphia peeps, do you know if they still do?  Anyway, I have a recipe for Sopapilla Cheesecake here but this is just a little different.  And it is a "mini", you all know how I feel about that. 

Now, for this recipe, I used my caramelized sweetened condensed milk technique.  I know there are many ways to do it, but I boil mine, it is what I have always done so that is the one I am recommending.  Place your sweetened condensed milk (still in the unopened can) in a large pot of simmering water.  NEVER let the water get lower than the can, it MUST stay covered with water.  I cover with a lid and let simmer 3 hours.  I check a few times to see if it needs water but as long as you keep it covered it should be fine. 

Now shall we get to the makin' part?  I think so too.  This recipe will make 12 mini cheesecakes!  I used Caramel Apple Candy Corn for the tops, use whatever you like!

For the CRUST you will need:
1 1/2 cups graham cracker crumbs.
2T melted butter
1/4 cup sugar

Mix together in a small bowl.  Line your muffin tin with papers and divide crumbs among them.  It comes to about 1 1/2 tbsp per cup.  Give or take, just work it out, I have faith in you!  Use a clean finger to press them down.  You like how I say that?  Like you might pick your nose just before hand or something. 

Preheat your oven to 300 degrees.

For the FILLING you will need:
12 ounces  cream cheese, room temp
3/4 cup sugar
1 tsp vanilla
2 eggs
Pinch of salt

I combine all of these in my food processor and saved myself the overworking of my fragile arms.  HA!  Use a hand mixer, stand mixer, food processor, or your arms to combine this until smooth and creamy!  Divide among the 12 cups.  They will be close to the top, but no worries on that, just git-r-done.  Did I just say that? Bleh! 

Bake for 30 minutes.  You can check at about 25, but I am nearly positive our ovens aren't THAT different, they were perfect at 30 minutes for me. 

They will have puffed up a bit.  But as you let them cool, they will fall a bit.  If a few are cracked, no biggie, we are going to cover it up anyway!

Let them cool for 20 minutes.  Now you have to decide what you want to do.  If you are going to transport them keep them in the pan.  


Topping:
1 can of caramelized sweetened condensed milk. (poor milk has been through a lot)
12 pieces of your favorite little sweet treat for the top!


Top them with the caramelized condensed milk and then a colorful treat OR take the wrappers off, top them and plate them.  Either way, they need refrigerated for at least 1 hour before serving, they are just best that way so don't try and talk yourself out of it. 

I took them out of the papers because I liked being able to see the layers but feel free to leave them on too!

I hope you decide to put these on your holiday table, or your everyday table for that matter!  Be careful, you might not be able to stop at just one!

Your "caramel cheesecake IS heaven" chefwannabe

PS.  Unwomanly in fact, is NOT a word.

Better Than Sex Cake!

Ok, so you KNOW a woman named this cake, right?  NO man would go there.  I mean, am I wrong about this?  Yea, didn't think so.

So, I thought EVERYONE knew what this was.  When I posted about it on Facebook, I got lots of different versions, some completely different and some variations of how I make it.  I could think of 10 different ways to change this up, but I stuck with the recipe that I have always known and always LOVED! 

I would not advise asking your husband if he wants any of this before bed.

This recipe calls for caramel.  I don't particularly enjoy the ice cream topping variety.  I decided to make mine from sweetened condensed milk.  Let me tell you how I do this.  Take one can (for this recipe anyway) of sweetened condensed milk.  Put it in a pot that is much taller than the can.  Fill it with water and make sure the entire can is submerged.  They say if you let the can peek out of the water there is a chance of it exploding.  Some scientific yadda yadda I don't need to hear about, just make sure the can is covered.  Put it over medium-high  heat, until it comes to a boil, cover and turn your burner as low as you can while still keeping it actively simmering.  I cover mine with a lid to keep the water from evaporating to quickly.  I check it every 30 minutes for water level.  After 3 hours, remove the can with some tongs, and set on a hot pad or in the sink and let it come to room temperature.  Open the can after cooling and you have a can of awesome caramel.   You can feel free to go get some ice cream topping, but, be awesome and just try this!

First you need a chocolate cake baked in a 9x13 pan.  I don't care if it is from scratch, or out of a box, because you know how I feel about that.  So get it made, and while it is baking gather up the rest of your ingredients...

1 can sweetened condensed milk
1 can caramelized sweetened condensed milk or 14 ozs of caramel topping
3-4 Heath or Skor Bars (crumbled) or 1 bag of chocolate toffee bits (found by choc chips)
1 regular sized container of whipped topping (or make your own)

When you take your cake out of the oven, poke holes in it, with either the handle of a wooden spoon or something similar in size.  Pour over the can of sweetened condensed milk and let it absorb.  Then spread over your caramel sauce and let it sit 30 minutes in the fridge or if it is cool let it sit an hour on the counter.  You want the caramel to cool and set so the whipped cream doesn't melt off.  When it is ready cover the top with whipped cream and toffee bits.  Refrigerate until ready to serve. 

So you be the judge.  IS this a true "Better Than Sex Cake"?   If you actually answer that question below, please, use an alias, we don't need anyone in divorce court!

This cake is awesome, and a long time family favorite, I hope you enjoy it too!

Your "who can think about sex when you have a huge piece of cake" chefwannabe

Banana Crumble Muffins

How many times have you thrown out bananas that were black or getting black and overripe?  Don't do it anymore!!  Throw them in a Ziploc and toss them in the freezer!  Use them later for banana breads, muffins, cakes, anything!  Anything you have to throw away becomes expensive!!  I refuse to throw things away!  Ok well if they are hairy and crawling toward the trash themselves, I will help them along!

 

These muffins are delicious.  They are not your light airy muffin.  They are dense, almost like bread.   Some of the ingredients might surprise you.  Might make you go "Hmm...".  They all work brilliantly.  These are muffins you KNOW you are eating, and with a cup of coffee or tea, or juice, what a great breakfast or anytime-snack!

Here is what you will need: (24 muffins)
4 cups flour
1/2 cup sour cream
1/2 cup caramel sauce
1/2 cup brown sugar
4 eggs (beaten)
4 tbs melted butter
3-4 ripe bananas (can soften in microwave if not soft enough)
1 tsp banana flavoring (optional, can use vanilla)
1/2 tsp salt
1 tsp baking soda
3 tsp baking powder
Preheat oven to 400 degrees,

Combine all ingredients except flour in a stand mixer or by hand.  

When completely combined, add the flour in 2 or 3 additions, mix only until all flour is incorporated then stop!!

Using paper liners, fill muffin tins.  You should get 24 muffins.  Now set aside and mix up your crumble!  You can spray your pan or butter it liberally if you don't want to use liners!



Here is what you need for your crumble:
1 cup packed brown sugar
1 cup instant oats
6 tbsp melted butter
1 1/2 tsp cinnamon (optional)



Combine completely and then using a spoon sprinkle over all of the muffins.  Try and press it down so it stays mostly in the middle!!

Bake for 12-15 minutes.  Let cool in pans and remove!  

Your "this is the only way I will touch a banana with a 10ft pole" chefwannabe

Chris

B-B-B-Banoffee Pie!

Banoffee Pie.  Have you ever heard of it?  Here is what Wiki has to say about it:
 

Banoffee pie (also spelled banoffi, orbanoffy) is an English pastry-based dessert made from    bananas, cream,toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.




My opinion is, any pie that contains a softened toffee, banana's, chocolate cookies/crumbs and pastry cream, HAS to be amazing.  I took the easy route with this version and honestly, it is the best version I have made to date.  I hope you enjoy it as much as my family does.  It is SO easy and so good.



Here is what you will need:

1 can sweetened condensed milk
2 bananas
1 cup cool whip
1 cup vanilla pudding
1 chocolate cookie crumb pie crust *buy it friends*

Put your can of sweetened condensed milk into a pot of simmering water.  Simmer it for 2 hours. Do NOT let the water run dry or you risk your can exploding.  You don't need to get all crazy with it, just let it simmer or low boil  When the 2 hours is up, remove the can from the water and let cool completely before opening.  When you open it, it will be soft gooey caramel goodness.  

While that is simmering do the following.  Combine 1 cup of vanilla pudding and 1 cup of cool whip together and refrigerate.  Slice 2 bananas into the bottom of your pie crust.  When condensed milk is done, pour over bananas and then top with whipped cream/vanilla pudding mixture.  Freeze pie for at least 2 hours before serving.  It is best for it to freeze longer

With bananas, follow with caramel and then pudding mixture!

This pie is so good.  Let me tell you a secret.  If you don't care how it looks, refrigerate it for a couple of hours and eat it that way too.  It is not pretty but, oh, em, gee.  It is delicious.  Either way you are going to love it.  I promise!!   

Wow, this blog is sort of a mess eh?  Well, your going to work with it guys, it is how my mind is thinking today!  Make BANOFFEE PIE!!!

Your "omg I could eat that caramel right outta the can" chefwannabe

Chris