09 10 11 12
Blogging tips

Wednesday, September 17, 2014

Triple Layer Chocolate Chip Bars

triple layer chocolate chip bars
When I get the opportunity to teach meet  with the cute girls in my ward,  so we can work on personal progress, I have to try a new dessert recipe.They are my sweet little testers! The other great thing is that I don’t have leftovers at home that tempt me all week. I can always tell if the treat is a success or not, by the look on their faces.
They all had big smile on their faces and several asked if they could take one home! Simple recipe and they will make a big impression at any setting.
1/2 cup butter, softened
1/3 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
2 cups milk chocolate chips, divided
1 package Oreo cookies
5 ounces cream cheese, softened
2 teaspoons shortening
1 cup almonds, chopped
  • Preheat oven to 350 degrees. Line an 8x8 pan with tin foil and spray with cooking spray.
  • Cream the butter and both of the sugars.
  • Add egg, vanilla and mix completely. Add the salt and baking soda and mix well. Next, add flour slowly to the mixture and mix  until combined. Gently fold in 1 cup chocolate chips and almonds. Press into the pan.
  • Chill the cookie mixture for at least 15 minutes. Bake for 20 to 28 minutes, until golden brown. Let cool completely.
  • In your blender, crush your Oreos. Pour Oreos into a bowl and add the cream cheese. Mix with mixer until it starts to form into a ball.
  • Pour Oreo mixture on top of the cookie base and Press with your hands to flatten it into a layer.
  • In a microwave safe bowl, heat 1 cup of chocolate chips and the shortening. Cook in increments of 30 seconds, stirring each time, until the chocolate is melted. Pour on top of the Oreo layer and spread it evenly.
  • Chill for a couple of hours before serving. It will help when cutting the bars, if you let them sit out of the fridge for a few minutes.

It’s Time For A Wreath Giveaway!

welcome halloween wreath
I LOVE Halloween! I swear you can feel it in the air and you know it’s time to start decorating. I see all the beautiful “Fall” decorations and every year, I tell myself that I’m going to put up beautiful fall decorations. It never happens! I’m so excited to for this GIVEAWAY! It’s simple and you know what to do.   Good Luck!!!

a Rafflecopter giveaway

Monday, September 15, 2014

Homemade Epi

Zac introduced me to this fun little version of the baguette. It is beautiful to look at but the crunchy crust and soft middle will make it one of your favorite breads. This would be a perfect partner to an artichoke dip!
2 teaspoons of yeast
1/12 cups of water
2 teaspoons buttermilk powder
3 1/2 cups flour
1 1/2 teaspoons salt
  • Combine yeast and warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam. It will take about 5 minutes.
  • Mix the flour, buttermilk powder and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture.
  • Mix until the dough comes together into a ball that is not too wet. If the dough is sticky, add a little bit more flour.
  • Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes.
  • You can do a thumbprint test; press in the dough with your thumb and it should bounce back when it’s ready.
  • Form the dough into a ball, place it in a greased bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm spot, until it doubles in size, about 25 to 30 minutes.
  • Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing, and stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide.
  • Fold and seal either end to round. Flip seam side down and place on on sheet pan that has been dusted with cornmeal
  • Just prior to baking, use scissors to make the cuts. Start about 2 1/2 inches from one of the ends, cutting down through the top of the loaf, and snip back toward the end at a 45 degree angle, cutting almost all the way through the dough.
  • Turn the inside portion of the cut piece to either the right or left, facing the point away from the loaf. Move down another 2 1/2 inches and repeat, turning the next piece in the opposite direction, until you reach the end of the loaf.
  • Cover with a dishcloth and let rise until they have doubled in size.
  • Preheat oven to 450 degrees. When your bread is ready to cook, remove the towel and slide the tray onto the middle rack, while carefully throwing ice cubes into a bowl on the bottom rack.
  • The ice will create a burst of steam that will give you a crispy crust.
  • Bake for about 15 minutes.

Lou Lou Girl’s Fabulous Party #24

lou lou girls linky party
Thank You! To everyone that shared their amazing projects last week! I’m always impressed, we had so many outstanding projects shared at this party! Please spread the word and if you have your own party and it’s not listed, please let us know and we would LOVE to add it! Now on to this week’s Party
  • Link up your furniture makeovers, DIY projects, home decor, crafts, recipes, thrifty finds and archive loves. We want to see whatever is inspiring you!
  • Grab a Lou Lou button or link back in some way!
  • We would love to have you follow along with us! We will be back every Tuesday with our favorites and yours with a brand new party!
  • We will PIN each and every post who join the party!
Most Viewed: Katherine's Corner
Kimberly’s Favorite: About a Mom
Jessica’s Favorite: My Frugal Adventures
Cassie’s Favorite: My Frugal Adventures
Amber’s Favorite: The Life of Jennifer Dawn
burlap canvas letter art

Cookie Dough Butterfinger Cheesecake

cookie dough butterfinger cheesecake
Every August, my husband’s family has their family reunion at the local swimming pool. It’s Lisa’s favorite day of the year because the family has the pool to their selves! What’s a family reunion without food? It’s just not possible! This was a crazy day. Andie had softball games in Heber and it’s 45 minutes away from our house, the family reunion and Andie was performing with the Drill team at the football game!
I wanted to make sure my family was represented in the pot luck and this was our contribution. My niece’s husband described them as “everything plus the kitchen sink!” So rich and divine and well worth the calories!

Cookie chip cookie layer:
1/2 cup butter, melted
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup mini chocolate chips
5 to 8 Butterfinger bars
Cheesecake layer:
8 ounce whipped cream cheese
1/3 cup sugar
1 egg
2 teaspoon vanilla
  • Cover a 8x8 pan with tin foil with a overhang on each side. Spray tin foil with cooking spray. Preheat oven to 375 degrees.
  • Cookie Chip Cookie Layer: Melt butter and let cool. Add brown sugar and mix.
  • Add in egg and vanilla and mix. Add in flour and mix well. Fold in chocolate chips. Reserve 1/4 of the cookie dough mixture.
  • Pour the rest of the mixture  into pan and spread evenly. Place Butterfinger bars side by side on top of the cookie dough.
  • Cheesecake layer: Combine all the ingredients in a bowl and mix until blended.
  • Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of the cheesecake layer.
  • Bake for about 40 to 50 minutes. It will looks firm. Remove from oven and let completely cool. Placing them in the refrigerator will make it easier for you to cut them.

Sunday, September 14, 2014

Creamy Chicken Stew

creamy chicken stew
Is your family like my family, running around from activity to activity? Then put homework on top of that, and it’s so hard to make sure you’re feeding the family a healthy homemade meal!  Take a deep breath, this is super simple and the family will love it!
2 1/2 lbs boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 can Cream of celery soup
1 8 ounce vegetable cream cheese
1/2 cup chicken broth
1 1/2 cups mushrooms. sliced
1 bunch green onions, diced
1/4 cup dry parsley
12 ounce pasta (choose your favorite or what you have on hand)
  • Cut chicken into 2 inch pieces.
  • In a large skillet,on a medium heat, 1 Tablespoon of vegetable oil. Place the cut chicken into the skillet, and season with the salt and pepper. Cook chicken until the pink is gone. Drain liquid off the chicken.
  • Scatter the mushrooms and green onion on top of the chicken and cook for about 4 minutes.
  • In a bowl, stir together cream of celery soup, cream cheese, chicken broth and parsley. Pour over the chicken and mix well. Cover the skillet and let simmer while you prepare the pasta according to the package.
  • Serve the stew over the cooked pasta.

Saturday, September 13, 2014

Strawberry Colada Cupcakes

strawberry colada cupcakes
Lisa came home from school and told me that she had checked out a book for me from the library. It was so cute, she had brought home The Betty Crocker Big Book of Cupcakes, she thought this would help me with the blog! How cute is that, my sixth grader is looking out for her mom. In honor of Lisa Kailey and her big heart, I’m sharing these delicious cupcakes! You will truly love this tasty treat.

1 cup puree strawberries
1/2 cup canned coconut milk
1 1/2 teaspoon coconut extract
1 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
1 whole egg
2 egg whites
1/4 cup well-drained crushed pineapple
1 cup butter, softened
3 1/2 cups powdered sugar
1 teaspoon coconut extract
1/2 teaspoon vanilla
3 Tablespoons strawberry puree

  • Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
  • Pour 2/3 cup puree into a small bowl, stir in coconut milk, 1 1/2 coconut extract and 1 teaspoon vanilla. Reserve remaining puree for frosting.
  • In a separate bowl, mix flour, baking powder and salt; set aside. In another bowl, beat butter, and sugar with mixer, until light and fluffy. Add the whole egg and egg whites, 1 at a time, beating well after each addition.
  • Add the strawberry-coconut milk mixture and mix well. Gradually add the flour mixture until well blended.
  • Divide batter evenly among the cupcake cups. Filling each about 3/4 full.
  • Bake for 18 to 22 minutes or until centers spring back when lightly touched. Cool for 5 minutes; remove from the pans to cool.
  • Meanwhile, in a medium bowl, beat 1 cup butter with mixer until light and fluffy. On low speed, beat in powdered sugar, about 1/2 cup at a time. Stir in 1 teaspoon coconut extract, 1/2 teaspoon vanilla and 3 Tablespoons strawberry puree just until blended.
  • Frost each cupcake and garnish with toasted coconut and a slice of strawberry!