Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes
February 15, 2010
Wow, what a busy weekend! I don’t think I realized how busy until just now when I sat and thought about it. Between baking dozens and dozens of Valentine cookies (i think 25 dozen?), working on a recipe contest that I’m judging, taking 8 of my daughter’s friends to dinner for her birthday and a Valentine cooking class, need I say more? I also ran a part in the Mercedes Marathon, tested 2 grilling recipes for a grilling project and oh, I forgot more and more laundry from the kids playing out in the snow. One of the highlights of the Kid’s Valentine Cooking class (and my daughter’s party), was when they decorated cupcakes with all types of Valentine Candy. This one was the hit (by my daughter, Leigh). Sorry, I can’t share the recipe for the cupcake. It’s a hidden treasure.
3 Responses to “Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes”
Erica Ribnick says:
February, 21 2010at 02:51 pm
These are super cute. When you make your next cookbook this recipe would be a great addition. I am always looking for a great vanilla cupcake recipe.
Barbara Beery says:
February, 16 2010at 08:47 am
Please take a look at my cupcakes and Pink Princess products for your sales section and or give-aways! http://kidscookingshop.com/barbaras-pink-princess-series
Amy says:
February, 15 2010at 08:17 pm
Loved the V-day party!!!! The kids left with a plate full of treats!!! I am not sure which was the favorite... Seems to be a toss up between the "love passion" punch and the banana bread. Thanks again!!! It was a blast!!!!
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Winter Warm Up: Easy and Low-Fat Hot Chocolate
January 10, 2010
It’s so cold in the deep south, and I can’t wait until it warms up. I have missed running, tennis, and my kids miss playing outdoors. We drink a lot of hot apple cider and hot chocolate around my house lately. This Low-Fat Hot Chocolate recipe is great and really simple to make. Feel free to add cinnamon, coffee or any of your favorite liqueurs such as Baileys or Kahlua.
Low-Fat Hot Chocolate
Prep:
5 minutes
Yield:
2 servings
Ingredients
2 cups skim milk
4 teaspoons unsweetened cocoa powder
4 teaspoons sugar
4 teaspoons water
1/2 teaspoon pure vanilla extract
Mini Marshmallows, dark chocolate, cocoa powder (optional)
4 teaspoons unsweetened cocoa powder
4 teaspoons sugar
4 teaspoons water
1/2 teaspoon pure vanilla extract
Mini Marshmallows, dark chocolate, cocoa powder (optional)
Preparation
1. Heat the milk until just simmering. In a mug, combine the cocoa powder, sugar and water and stir to make a paste. Pour the milk into the mug and stir to mix well. Add the vanilla extract and stir. Grate a little dark chocolate on top, if desired.
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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Easy Holiday Food Gift: Butterscotch Bar Cookie Mix
November 30, 2009
I love to make homemade food gifts for Christmas and Hanukkah gifts, especially this year when everyone is trying to save money. This 4 ingredient food gift is as simple as can be and very economical. You can get the jars at any local store and even Walmart. Which ever you choose, this recipe is delicious, and everyone loves it. Happy December!
Butterscotch Bar Cookie Mix
Prep:
5 minutes
Cook:
25 minutes
Yield:
3 dozen
Ingredients
11/2 cups graham cracker crumbs
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
Preparation
1. Layer all ingredients in a 1-quart jar in order given; tightly seal. Makes 1 gift jar.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
One Response to “Easy Holiday Food Gift: Butterscotch Bar Cookie Mix”
Susan Gilpin says:
December, 01 2009at 10:14 am
Alison, love the bar cookie idea. I will use this one!
Also want to use the wasabi-cranberry snack mix you posted a while back...I have misplaced the recipe. Could you please resend it to me. Thanks!
PS I'm doing meatloaf tomorrow night for dinner!
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New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie
November 25, 2009
I was asked by the family this year to make something “chocolate” for dessert in addition to our Pumpkin Pie, Pecan Pie-I know, enough is enough. My good friend Sheila, who works for Favorite Recipes Press, gave me the book “Recipes Worth Sharing” last week. I found this recipe for Chocolate Chip Pie, and I had to try it. It’s so easy, and my daughter, Leigh, helped me make it in no time. We will be indulging in it on Thanksgiving, but it is wonderful anytime of the year (the kids love it!). Happy Thanksgiving to all my blog fans, family and dear close friends. You all know who you are!
Chocolate Chip Pie
Prep:
15 minutes
Cook:
50 minutes
Yield:
8 servings
Ingredients
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
Preparation
1. Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in chocolate chips and pecans.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2 Responses to “New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie”
Barbara says:
November, 26 2009at 06:43 am
Happy Thanksgiving! This sounds good! In the picture it looks like your daughter is using a graham cracker crust. Is that the case or a refrigerated unbaked pie crust? Thanks!
Alison Lewis says:
November, 26 2009at 09:04 am
yes, we used a graham cracker crust! I think either would be fine though
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In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark
November 18, 2009
One of the best parts being a food blogger is when some of my favorite media writes about me, and it’s just out of the blue. Yesterday, a very famous food blog, “The Kitchn” listed their favorite top 10 Brittle and Bark recipes. I made it on the list in great company with Martha Stewart, Bon Appetit, Epicurious and many others. Check out the post http://www.thekitchn.com/thekitchn/break-off-a-piece-barks-and-brittles-101614
This recipe ran last year during my first month of my blog. It’s 3 ingredients and fabulous. I will be making it on television next month in Birmingham NBC 13 “Daytime Alabama” and NewsChannel 4 CBS “Talk of the Town” in Nashville, Tennessee.
Chocolate-Pistachio and Cherry Bark
Prep:
5 minutes
Cook:
1 minute
Yield:
11/2 pound
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels (I used Nestles semisweet and Hershey’s dark chocolate)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
Preparation
1. Place chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
One Response to “In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark”
kathryn N. says:
December, 03 2009at 09:29 am
Does this have to stay in the refrigerator all the time or just for storage? My chocolate has a dusty look to it now (made it 10 days ago). Stored it in a screw on top ziploc container. Maybe that type of container is not air tight or did the chocolate get too hot?
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Halloween Healthy Snack: Apricot-Almond Snack Mix
October 04, 2009
I try to make new snack mixes for my kids, especially around holidays. I made this one up the other day, and my kids said it looked like Halloween. Feel free to add any of your favorite nuts or dried fruits. Beware though, once you starting eating it, you can’t stop.
Apricot-Almond Snack Mix
Prep:
5 minutes
Yield:
6 to 8 servings
Ingredients
2 cups yogurt covered pretzels
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
Preparation
1. Combine all ingredients in a large airtight container. Store up to two weeks.
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White and Semisweet Chocolate-Dipped Strawberries
July 19, 2009
White and Semisweet Chocolate-Dipped Strawberries are such a great party dessert, and they are actually so easy to make. I am teaching a college cooking class this week and thought this might be great because it’s really simple to prepare and makes such a pretty presentation.
Chocolate-Dipped Strawberries
Prep:
20 minutes
Yield:
20 servings
Ingredients
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Preparation
1. Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3. Set the strawberries aside until the chocolate sets, about 30 minutes.
2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3. Set the strawberries aside until the chocolate sets, about 30 minutes.
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Simple and Low-Fat Oatmeal Chocolate Chip Cookies
June 12, 2009
Making lower fat cookies is always a challenge, but this time I wanted to make one of my favorite combinations-oatmeal and chocolate chip. I made these the other day just when three of my oldest son, Alec’s friends walking through the door, and they were so excited to have hot, fresh cookies out of the oven. When I told them they were low-fat, they said, “No way!”
Low-Fat Oatmeal Chocolate Chip Cookies
Prep:
12 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
11/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2 Responses to “Simple and Low-Fat Oatmeal Chocolate Chip Cookies”
Stacy Levin says:
June, 12 2009at 04:37 pm
This is my favorite cookie recipe!:) This recipe was listed in Cooking Light last year. I love making it with white chocolate chips, pecans, and dried fruit. It is also good to put 3/4 tsp of vanilla and 3/4 tsp of almond extract.
Meredith says:
June, 13 2009at 04:16 pm
These look scrumptious!!!