Chocolate Sour Cream Frosting

This post is all about frosting. Choose your favorite brownie recipe or make a box mix. This frosting will elevate any brownie!

This is the only chocolate frosting you will ever need, it's that good. It is yummy on brownies, cake, cupcakes and graham crackers too! And it is easy.

Chocolate Sour Cream Frosting

1 cup semi sweet chocolate pieces that's about 6 ounces. I like Ghirardelli. If I can't find Ghirardelli chocolate chips I will chop up a semi-sweet baking bar. Please don't cheat and use milk chocolate or cheap chocolate--you can, it just won't be wonderful!

1/4 cup butter

1/2 cup sour cream

pinch of salt

2 1/2 cups powdered sugar

Melt chocolate and butter over low heat or in the micro--watch carefully as it scorches easily. In my old age I can't multi-task. So when I melt chocolate, I melt chocolate! Sad but true. Let mixture cool for a few minutes then add sour cream and salt. Gradually add powdered sugar and beat till smooth. It's delicious! Frosts a 9x13 pan of brownies or 24 cupcakes.

Candy Cane Krispies

Yeah--lunch with my cousins! I know I am 61 but I was excited.  We seem to only see each other at funerals. We wanted to gather and laugh and eat and basically reconnect with each other. We had so much fun. It was like we were kids again. Your cousins know you like no one else. They know your parents and grandparents, they know your brothers and sisters. They know more about the struggles and challenges you have weathered. You can be a great support to each other. We had a wonderful time. So good that we have another lunch scheduled for January!

An  hour before I left I decided to take a treat to share. It had to be quick! I had just seen this recipe on Our Best Bites. I knew it would be good. It was excellent! The kind of treat that you just keep eating. I love Rice Krispie treats in just about any form. The addition of crushed candy canes, white chocolate and dark chocolate made these a treat I was happy to share. So very, very good. So easy to make. This recipe was made for Christmas Gatherings!

Candy Cane Krispies
16 ounce package marshmallows
7 tablespoons butter
9 cups rice krispie cereal
1/2 teaspoon peppermint extract
4 ounces white chocolate (I use the melting discs)
4 ounces dark chocolate (I use the melting discs)
I purchase my chocolate discs at Gygi's in Salt Lake City or they are sold in bulk at Winco. I have heard that Sam's Club carries them seasonally. Yes, you could use chocolate chips, just add about 1/4 teaspoon vegetable oil to the melted chocolate and mix.
8 Candy Canes crushed. I crushed them and then put them in a fine mesh strainer. The dust like particles went in the mix with the rice krispies. The bigger chunks were used as garnish after the chocolate had been drizzled.

Use about 1 tablespoon of butter and butter a large sheet pan. Don't use Pam--it will taste nasty in this recipe (and I do love Pam--just not here). Melt butter in a large bowl in the micro wave. Add marshmallows to melted butter and stir. Return to microwave and cook for 30 seconds, remove and stir. Continue until marshmallow are completely melted. Add rice krispies, peppermint extract and peppermint dust. Stir until combined. Put sticky mixture in a large buttered sheet pan. I get my hands damp and spread/pat the mixture in place. You may have to re-moisten your hands a few times.
Put dark chocolate in a baggie--microwave until melted (my microwave has a chocolate melting button--genius)! Once chocolate is melted cut a very small corner off the baggie. Have fun and drizzle the chocolate all over the top of the krispie treat. Put white chocolate in a new bggie and melt and drizzle. Once all the chocolate has been drizzled quickly sprinkle candy cane pieces on top.
Beautiful. Let cool. If you are in a hurry and you live in Utah just put them outside for 20 minutes and your delicious treat is ready. Cut and bag or plate.
Printable Recipe
This recipe was inspired by a recipe on Our Best Bites--I increased quantities but nothing drastic.

Fruit Salsa and Cinnamon Chips

I was introduced to this recipe many years ago at a Pampered Chef Party--I think it was the reason I purchased my Food Chopper. I usually dice using my favorite chef's knife but sometimes The Chopper is the best tool for the job.
I made this Fruit Salsa for book club--it was a hit! I forgot how much I like it. It is fresh and delicious, I think your family will love it.

Fruit Salsa
2 Granny Smith apples, peeled and chopped
1 pint strawberries, chopped
2 kiwi, peel and dice
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons jam or jelly
Mix fruit in a bowl. Combine zest, juice, sugar and jam. Gently combine mixtures. I used my Food Chopper for the apples and strawberries. I think I got carried away while chopping the berries, next time I will hold back a bit. I'm sure this recipe would work with different fruits. The apples give great texture. Whole raspberries or blueberries would be a great addition.

Cinnamon Chips
Flour tortillas (I like thin tortillas)
cinnamon sugar
Cut tortillas into strips or wedges, place on baking stone. Spray lightly with Pam or water and sprinkle with cinnamon sugar. Bake at 400 degrees for 10-12 minutes until crisp and lightly brown. Cool. A drizzle of chocolate is always a good thing.
Printable Recipe

Salsa Verde

 

This salsa is so tasty that I would feel guilty if I didn't share it. I also don't want to forget about it--that is why it appears on my blog. Here is how my life goes. It is time to make menus, I really do this. It is empowering to walk in a grocery store and actually know what you want.  Anyway as I ponder food somewhere in the back of my mind I remember making a delicious salsa, the main ingredient being tomatillos. First I look on my blog, then my Pinterest boards--I spend way to much time looking. I start checking my favorite blogs looking for this familiar recipe. It comes back to me--it is on Kevin's Closet Cooking, he has about 50 salsa recipes (all look enticing). I scroll through them and finally find what I am looking for. Looking for a recipe can be quite the journey. Long story short, keeping a blog is the best way for me to keep track of the recipes I make and love. I also love sharing recipes that have proven to be winners in my book. My blog contains only recipes that I really make and share with others. Enjoy! Please excuse the bold italics (I really am not shouting at you). Sometimes blogger has a mind of its own--I'm not smart enough to fix it! 

Wow, that was quite the ramble for a salsa that is simply delicious! roasting the ingredients really adds flavor. This beautiful bright salsa is good with chips, on tacos, tostadas, quesadillas, etc. Mix it with equal parts chicken broth and a bit of cumin and you create the best tomatillo sauce--perfect in green enchiladas. I don't have photos of this but trust me they are delicious. Sometimes one is hungry--there is no time for photos!

 

Salsa Verde

1 pound tomatillos-husks removed and cut in half

1 small onion cut into wedges

2 jalapenos, seeded and cut in half (wear gloves when working with peppers)

2 cloves garlic, pressed

1/2 cup cilantro

1 lime, zest and juice 

salt and pepper
Put tomatillos, onion and jalapenos cut sides down on cookie sheet. Put under broiler until the skins blackened. You may have to remove the peppers first--it is easy to take the skins off the jalapenos. don't worry about the tomatillos. Put all the veggies in the food processor, give it a ride until everything is chopped up nice. Add lime zest and juice. Salt and pepper to taste.
Excellent served with chips--it is also an excellent sauce on tacos, enchiladas, fajitas.
Printable Recipe
From Kevin's Closet Cooking
 

Hummus--The Best Ever!

I do not like chickpeas, they are big and beany. At the salad bar I eat my way around them. So why do I like Hummus? I think something amazing happens when they take a ride in my trusty food processor. Just add a few simple ingredients and in just seconds a wonderful dip is born! Serve Hummus with pita chips, veggies or crusty bread, it is delicious!

Hummus
1 large clove garlic, minced
3 tablespoons fresh lemon juice
3 tablespoons tahini
1 (15.5 ounce can) chickpeas (garbanzo beans), drained and rinsed
1/2 teaspoon salt
pepper
1/2 teaspoon cumin
1/8 teaspoon ground red pepper
water
3 tablespoons extra virgin olive oil
1 tablespoon minced parsley
Add garlic, lemon juice and tahini to food processor. Pulse for about a minute until smooth. Add beans, salt and pepper, cumin, red pepper and 3 tablespoons water. Process until smooth. With processor running slowly add the olive oil, process until just combined. Add additional water to reach desired consistency. Store covered in refrigerator. Refrigerator for at least two hours before serving. Just before serving drizzle with olive oil and chopped parsley.
Printable Recipe

Rice Krispie Squares--for Quilt Group

 It was my turn to bring goodies for the 20 ladies in my applique class. I always appreciate an assignment to bring treats. I get to make a delicious treat and get rid of them quickly, best of both worlds! Time was short so I made a batch of rice krispie treats--on steroids. These are not the treat that you buy in a package of 20 at Costco. You probably don't want to take them to your child's kindergarten class.
These will certainly be appreciated by your book club, quilt class or girls night. It really is just a simple rice krispie treat with a bit more butter, a little peanut butter and of course plenty of chocolate. I put each treat in a cute bag which makes them easy to hand out. They can be eaten on site or dropped in your bag for later (most were eaten quickly).
This is a simple treat that looks like you went to a lot of work--but you didn't. Make them often and share. Bonus--they are gluten free!

Rice Krispie Treats--for Quilt Group
16 ounces marshmallows
8 tablespoons butter
1/2 cup peanut butter
3/4 cup white chocolate chips (or melting wafers)
9 cups rice krispies (almost all of a 12 ounce box)
1/2 cup milk, dark or white chocolate chips
Melt butter, add peanut butter and stir. add marshmallows. Microwave stirring every 30 seconds until marshmallow are melted. Add rice krispies and  3/4 cup white chocolate chips, stir gently. Press into a buttered 9x13 inch pan. For a thin treat use a sheet pan. Melt chocolate chips--drizzle over top of treats. Refrigerate until chocolate is hardened. Cut into squares. Makes 20 treats.

Lemon Tartlets

The best thing about January is the availability of Citrus Fruit. Beautiful grapefruit, several types of juicy oranges and bags of lemons. Yes, one can get lemons any time of the year but they are the best in January. These little lemon tartlets are a burst of citrus in your mouth. This recipe comes from an old Pampered Chef cook book. It is a recipe that was good years ago and is still excellent. It gives you a reason to use that 'tart tamper' that has been rolling around in your kitchen drawer. I don't use it often but when I do I love it! These little dainties are a positive addition to any dessert tray.

Lemon Tartlets
Tart Shells
1/2 cup butter, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups flour
Filling
2 eggs
1/3 cup granulated sugar
1 tablespoon butter, melted
1 large lemon
Powered Sugar
Preheat oven to 325 degrees. Spray mini muffin pan with Pam.
For tart shells--beat butter and granulated sugar until light and fluffy. Add egg white, blend well. Add flour and blend until just combined. Using small cookie scoop drop level scoops of dough into muffin pans. Press dough into cups with a well floured Mini Tart Shaper--tart tamper.
For Filling--Lightly whisk the eggs in a small bowl add butter and sugar, whisk together. Using a rasp grate the lemon peel, measure 2 teaspoons of lemon zest. Juice lemon and measure 3 tablespoons of lemon juice. Add zest and juice to egg mixture. Mix well. Pour filling evenly into tart shells.
Bake for 20-22 minutes, edges will just begin to brown. Remove from oven and cool for 5 minutes. Carefully remove tartlets from mini muffin cups. Cool completely. Refrigerate. Sprinkle with powdered sugar before serving. Makes 24 tartlets.
Printable Recipe

Chocolate Oatmeal Peanut Butter Bars

When this yummy recipe popped up on my Face Book feed I had to take a second look. It didn't take me long to realize I needed to make these bars immediately! Like right now, luckily all the ingredients are pantry staples at my house. They came together quickly and baked in 20 minutes. I couldn't resist and tasted a very warm bite--amazing but messy. I put the pan in the fridge till the chocolate cooled. I cut them in good sized bars, wrapped them in parchment and then put them in a cute paper bag. Just the perfect treat for a friends birthday or just for no reason.
Thanks Mel from Mel's Kitchen Cafe--this was just perfect! I adore her blog!

Chocolate Oatmeal Peanut Butter Bars
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned rolled oats
1/2 cup butter---softened
1/3 cup peanut butter, I used crunchy but choose your favorite
1/2 cup granulated sugar
1/2 cup light brown sugar, this is 3.5 ounces
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup peanut butter chips--I only use Reese's
1 cup chocolate chips--I tried 60% Bittersweet, yummy but next time I might try milk chocolate and go with a peanut butter cup in mind. Use the chocolate you love but don't skimp on the peanut butter chips.

In a medium bowl mix together the flour, baking soda, salt and oatmeal, whisk well.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, peanut butter and sugars. Mix well, about 3 minutes. Mix in the egg and egg yolk and the vanilla until combined.
Gently stir in the dry ingredients and chips. Mix until just combined--don't over mix.
Press batter in a greased 9x13 pan. I use my small offset scraper to even out stiff batter.
Bake at 350 for 18-20 minutes. Mine took the full 20 minutes. Bars should just begin to brown around the edges--don't over bake--they will be dry
Printable Recipe.