TWD REWIND~ Chocolate Chunkers

Well we were planning on making the Creme Brulee but then found out that we could do a rewind! We had none of the right tools for the Creme Brulee so decided to make the chunkers again. The reason we didn't make the  Oatmeal chocolate chipsters, ( we loved those!) is because we ran out of peanut butter! So instead we went with our second favorite TWD cookie recipe..........CHOCOLATE CHUNKERS! This time around we put in peanuts, chocolate chips,  crushed Ore's and chopped peanut butter cups the were very good! Till next week!

Grilled PB Banana and Granola Sandwich

2 slices of whole wheat bread
1 T. Natural PB( or how ever much you prefer)
1T. Honey (how ever much you prefer)
1T. Granola
1/4-1/2 banana sliced
1 tsp. butter

Spread butter on slice of bread top with peanut butter and honey then sliced banana and granola. Top with other piece of bread that had been spread with butter just like you would grill cheese. Grill in a sauce pan till golden brown or desired brownness. Enjoy!

Mmm. Yum!

Copy cat of ................Le Madeline Tomato Basil Soup

Ingredients:
4 cups Tomatoes -- peeled, Cored And chopped
OR
4 cups Canned whole tomatoes -- Crushed
14 Fresh basil leaves -- Washed
1 cup Heavy cream
1/4 pound Sweet unsalted butter
Salt to taste
1/4 teaspoon Cracked black pepper -- Cracked

Directions:

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

No TWD!

We decided to skip out on this weeks TWD..............we've been very busy, and really didn't feel Dimply:-)

The Del sisters

Come back next week for the Creme Brulee!

On the brink of "the best fall flavors".......................

Pumpkin Kissed Carrot Cake Cookies

1c. butter softened to room temp.
3/4c. brown sugar packed
1 1/2c. grated raw carrots
1 egg
1t. vanilla
2 1/4c. flour
2t. baking powder
1/2t, salt
1t. cinnamon

White sugar for rolling

30 Hershey's Pumpkin Kisses

Beat the butter and sugar till light and fluffy. Beat in the carrots, egg, and vanilla. Mix in the dry ingredients. Roll into 1 1/2in. balls. Roll in extra sugar. Place 1 1/2in. apart onto a cookie sheet.
Bake for 10-12min. Or till bottoms are light brown, and tops are slightly hard.
Cool 2min. and then push into the middle of each cookie the pumpkin kisses.

Cool completely. Yields: 2 1/2 dozen cookies

Can it get any better then this!??!?

Tropical Apple Muffins with Cinnamon Honey Butter

Muffins

3/4 c. milk

1/2c. coconut oil

1/2c. honey

1 egg

1/2 t. vanilla or cinnamon extract

2c. whole wheat flour ( I used 1/2 barley and 1/2 wheat)

1 1/2 t. baking powder

3/4 t. baking soda

1/2t. cinnamon

3/4c. chopped apple

1/4c. macadamia nuts

1/4c. coconut

In a bowl with a wire whisk, mix together the wet ingredients. Add the dry, then fold in the apple. Put batter into 9 greased muffin tins. Sprinkle with nuts and coconut. ( your tins will be VERY full!) Bake at 375 for 20min.Or till browned. Cool 10 min. then remove from pan. Serve with Cinnamon Honey Butter( Opt.)


Honey Butter

1/4-1/3c. butter softened a little
1T. honey
1/4-1/2t. cinnamon


Mix these together and serve on split muffins!

They updated!

www.muffinmeninc.blogspot.com

Chocolate Chunkers! TWD

Oh my were these so delicious! We all absolutely loved these chunky cookies. Though we did make a few changes; instead of the raisins, and nuts, we put in chopped chocolate covered coffee beans, and we also added 1T. instant espresso!

We will definitely be making these again!

Be sure to tune in next week for the Dimply Plum Cake

Look at all those chunky choloate pieces!

Cranberry Walnut Scones

2 1/2 cups flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup (1 stick) butter

1/4c. sour cream

1/2c. dries cranberries

1/2c. chopped walnuts

1/3 cup heavy cream

Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender (or two knives) cut in butter until mixture is crumbly. Add sour cream and cranberries and nuts, stirring to combine. Add cream, stirring just until dry ingredients are moistened. On a lightly floured surface, roll dough to 3/4 in. thickness. Using a 2 1/2 inch biscuit cutter cut the scones. Place scones on prepared baking sheet. Bake 13 to 15 minutes, or until golden brown. Makes about 1 dozen scones.

Not Your Average Scone

The other afternoon, my sister and I had fun changing a Cranberry Almond scone recipe into something a little more exotic:-) Try it out!

Hannah








"Not Your Average Scone"

2 1/2 c. flour
1/2 c. cocoa powder
1T. baking powder
1/2t. salt
1/3-1/2 c. sugar
2T butter
3T. peanut butter
1t. vanilla
1/2c. chocolate chips
1/2c. Rees Pb cups chopped up
2/3 c. chocolate or regular milk

Mix all the dry ingredients together in a bowl. Cut int he butter and Pb till there are only small chunks (meal consistency) Mix in the Pb cups and chocolate chips. Stir in milk and vanilla just till combined. Shape
into 2- 6in circles. Approx 3/4in. thick. Cut each circle into 6 wedges. ( I chopped up a few extra Rees cups and put them on top!) Bake at 350 for 10-13min. Cool and serve!

Gingersnap Granola

Start your day with something spicy!

Gingersnap Granola......

1/4c. oil
2T. butter
1/4c. honey
1/4c. maple syrup
3T. molasses

6c. oats
1/2c. Graham cracker crumbs
2t. cinnamon
1T. ginger
1/2 t. salt
1/2t. cinnamon or vanilla extract

Heat the butter, oil, honey, molasses, and maple syrup in a saucepan. Heat till smooth and well combined. Mix in extract, and the remaining ingredients till well combined. Spread onto a cookie sheet(s) and bake at 375 for 15-20min. Or till browned. Cool completely on cookie sheet(s). Breakup large chunks and store in cool dry place.

Thank you Allison!

Isn't our new "autumn" header lovely? Please leave a comment of appreciation to our dear friend Allison................Thank you Al!

Our Brother Phillip enjoying these Malted Cookies!

TWD~ Chocolate Malted Whopper Sandwich Cookies!

Well as you can see from the picture we decided to make an ice cream sandwich out of it! We had some vanilla ice cream in the freezer and thought that since they were sooooooo chocolaty that a little ice cream in between would really help out;0 ) Then it looked a little bare so what could we do but add some chucks of a dark chocolate bar we had laying in the pantry! It was scrumptious! We were not really excited about trying these cookies because we(us girls) do not like Malt or Whoppers. So we thought we would make them and just feed them to our brothers, they really liked them! We braved it and took a bite and were very surprised on how much we liked them. Oh and I almost forgot to mention we put in white chocolate chips instead of milk chocolate, it was a very nice variation since there was already soooo much chocolate flavor. I would not say these are my favorite cookie but one we will most likely make again!

Mmm. look at that cookie!

Chinese Fortresses!

Our brothers had great fun making fortresses out of these little crunchy things!

Leftover Wonton Wrappers?

Lets make Chinese Croutons! Well, I'm not sure if that the REAL name for these yummy things, but it sounds unique!

The other night when I made shishkabobs for dinner, I also made a salad................to make it a little more interesting, and to use up a few leftover wonton wrappers that were in the fridge. I cut them into strips and fried then in a sauce pan with a little oil. After taking them out I laid them on paper napkins to soak up the excess oil, and sprinkled them with a little salt. MMM! they were very tasty! Everyone in our family liked them................

Caramelized Onion Wheat Bread

2T. Olive oil
1 1/2 c. thinly sliced onions
1/2 tsp. pepper
3T. Parmesan Cheese(optional)
In a sauce pan saute onions till translucent. Knead the onions into the bread dough found here. Also add the pepper to the dough before you mix in all the flour. Bake as directed. If using the parmesan cheese after it is cooked sprinkle on to and broil till light golden brown.

After it was cooked we sprinkled some parmesan cheese on top and broild it!

Pizza Pinwheels

Filling:
1/2 c. spaghetti sauce
25 pepperoni's sliced
1c. shredded cheddar cheese

1/2 tsp. pepper

1/2 tsp. salt

Make the dough recipe found here. Roll out the dough and layer your filling. Roll up and slice into rolls. Bake at 400 for 10 min. then reduce heat to 350 till browned and cooked through. Serve warm!

We served ours with scrambled eggs!

Before they are cooked

Mmmm! Apples, walnuts and cinnamon........... what could be more fall?!?

Apple Walnut Cinnamon Rolls

3 apples preferably granny smith skinned and chopped.
2t. cinnamon or more to taste
1-2T. butter
a pinch of cloves and nutmeg
pinch of salt
1/2-3/4c. brown or cinnamon sugar
1/2c. chopped walnuts ( you could use pecans)

Cook the apples in a saucepan with the spices, sugar, and butter, till apples are tender. Remove from heat and stir in nuts. Cool slightly.

Spread filling onto dough that has been stretched out into a 9x13 in, rectangle. Spread the filling around, then roll jelly roll style, pinch the seams. Slice them into 1 1/2 in. slices and place in a oiled baking dish (9x13). I made them into 12 rolls. Let rise till doubled, then bake for 15min. on 400. Reduce the temp. and bake at 375 till they are golden brown and cooked though. Let cool a little them drizzle with icing!

Icing:
3T. butter melted
1c. powdered sugar
1/2t. cinnamon

1/2 t. vanilla
a little hot water

Mix the butter, vanilla, and cinnamon and sugar together. Add enough water till drizzling consistency. Drizzle on rolls.

Bakers note: I made these using our basic whole wheat bread dough base They turned out great. Basically I took 1/4 or a little less of the dough. You could put this in any sort of bread dough base though! Also before rolling into the rectangle I needed in a few spices, cinnamon, and cloves. It was a great addition!

TWD~ Chunky Peanut Butter and Oatmeal Chipsters

Well, there's not to much to say about these yummy cookies except we all really enjoyed them! They didn't have as much of a peanutty flavor as I wished put I really loved the spices! At first we were a little worried"Cinnamon and Nutmeg?" We really liked them and the spices really added a nice "warm" feel, next time I think we will use natural peanut butter for a more peanutty flavor,will definitely make them again. As you can see in the picture we cut up a Peanut Butter Cup and laid it on the top! YUM!