🎃👻happy halloween!!!!

Happy Halloween !!!! I wanted to bake a few goodies for my employees and here is what I came up with -

Halloween Oreo Bark

What you need:

Oreos

Candy corn 

Candy eyeballs 

Sprinkles 

1 pound of white chocolate or bark

Directions:

Melt the white chocolate. I microwaved for 2 minutes stirring every 30 seconds. Break apart Oreos and layer on a baking sheet. Pour white chocolate over Oreos. Immediately pour candy corn and candy eye balls over the chocolate. Sprinkle liberally. Freeze for at least one hour. Break apart and enjoy!

I might have made these too.... Get creative! Nothing says halloween like eyeballs and cotton candy. If you don't have eyeballs try gummie worms YUM. 

Old Fashion Maple Bourbon Pecan Pie

Let's talk pie. Pecan pie. Pecan pie with maple bourbon. When I was younger pecan pie was my least favorite. Too many nuts and not enough sugary stuff. This pie is definitely the adult version. 

What you will need: 

2 cups pecans ; I prefer halved 

1 cup organic sugar 

3/4 cup karo syrup light or dark

1/4 cup maple bourbon OR 

1/4 cup of regular bourbon and dark maple syrup mixed 

3 eggs

1 tsp organic vanilla 

1 pie crust 

( I highly recommend the pillsbury dough roll that you put in the dish over the aluminum pan with dough)

Directions: 

Preheat oven to 350.

Using a whisk mix the eggs sugar and vanilla. Add in the syrup and bourbon. Make sure the egg is thoroughly incorporated so it doesn't leave cooked egg pieces in your pie. Spread  pecans evenly over the pie crust. Pour filling on top. The pecans will magically rise. Cover with foil and bake for 45-50 minutes. Pie WILL be jiggly with a cooked pecan top. Allow pie to cool for about 2 hours. This will allow the sugar to set and create that sweet custard texture. 

I add homemade bourbon whipped cream on mine! Enjoy 🎃

Reese Cheesecake

Hello! A weekend of good food has come and gone. I was testing a few recipes before the busy holidays and this one is a winner! 

Reese's Cheesecake 

What you will need:

2 tbsp melted butter

1 package of shortbread cookies 

4 sticks of cream cheese 

1 tsp vanilla 

1/3 cup of peanut butter 

1 pack of Reese's peanut butter cups

1 cup of sugar 

1/3 cup of milk chocolate chips 

2 tbsp heavy whipping cream 

2 eggs

Directions:

Preheat oven to 400. 

Crush the cookies in a food processor or with a rolling pin. I used pecan sandies. Mix the cookies and melted butter. Pour into your cheesecake pan pressing into the bottom until surface is level. Bake for 5 minutes then allow to cool. 

Mix cream cheese, vanilla and sugar until smooth, add eggs. Melt peanut butter and the milk chocolate then stir in cream.  The cream will cool the mixture. It should be pourable add extra cream if nessecary. Mix chocolate mixture with cream cheese mixture. 

I crushed 4 peanut butter cups and added to the mixture. 

Pour mix into cooled pan and bake at 400 for 10 minutes. 

Lower heat to 275 and bake for another 45 minutes. Let cool in oven for 1 hour then refrigerate for at least 2 hours. 

Ganache * optional

1/3 cup peanut butter

1/3 cup milk chocolate

Cream

Melt peanut butter and chocolate. Add cream until mixture is pourable. Spread over cheesecake. Add additional Reese's  to preference. Refrigerate until set about 30 minutes. Enjoy!

Happy Saturday Whipped Cream and Waffles

I need to tell you about the best whipped cream I have ever had. I will also tell you about our Saturday waffles so you have something to top with cream! 

Buttermilk Waffles 

(curtesy of Williams Sonoma)

What you will need :

1 cup of buttermilk

2 eggs 

1 tsp vanilla 

1 cup flour 

1 pinch of salt 

3/4 tsp baking soda 

1 tsp baking powder 

2 tsp sugar 

5 tsp melted butter

Directions: 

Separate egg yolks and whites. Mix yolks with buttermilk, butter and vanilla. Add in dry ingredients. Set to side. Beat egg whites until stiff. Fold into yolk mixture. Cook according to your waffle makers instructions. 

Honey whipped cream 

What you will need:

Honey 

Confectioners sugar 

1 cup heavy whipping cream 

Beat cream and 2 tbsp of honey adding sugar to your preferred sweetness. I used 1 tsp. Serve immediately or store in the fridge. 

I highly recommend using dark amber syrup with these! Enjoy!

Italian Barley Soup

Tomato based soups have always been my favorite especially as the weather cools down. This is a twist on a classic.

What you will need: 

1 container of beef stock 

1 pound ground beef

1 small onion chopped 

3 cloves of garlic chopped 

1/2 cup shredded carrots 

1 can light kidney beans 

1 can white beans ( your choice)

1 cup uncooked pearled barley 

1 large can organic crushed tomatoes

3 tbsp tomato paste or 1 can

Fresh grated parmasean 

Bread of your choice 

Directions: 

In a soup pot brown the beef then lower heat. Add onion and garlic and cook until onion starts turning traslucent. Add the beans, carrots tomatoes and paste. Mix together. Add stock and 2 cups of water. Add barley. Turn up heat until boiling then reduce to simmer. You can add salt and pepper to your taste. We added crushed red pepper as well. 

Simmer for 30 minutes or until barley is cooked through. Add cheese and bread. Enjoy!!!!