A silly Hallmark Holiday requires chocolate.....

Every year I say the same thing...Valentine's Day is such a Hallmark holiday. That is ok though because if just gives me another excuse to bake and it usually involves lots of chocolate :) This year is no different. I found a white chocolate almond bar recipe and made it Betty style with some dark chocolate because we all know dark or milk chocolate is better anyways :) enjoy! 

Ingredients: 

1/2 cup of butter

2 of Trader Joes dark chocolate bars

2 eggs

1/2 c. sugar

1 tsp. vanilla extract

1 c. flour ( I used white wheat baking flour)

 1/2 tsp. salt

raspberry puree(see directions below-need sugar and a lemon too) (or the original recipe called for 3/4 c. seedless raspberry jam)

1/4 cup sliced almonds and more to sprinkle on the top

Directions:

For the bars:

1. Line or grease a 9-inch square pan and preheat oven to 325.

2. Make raspberry puree if not using remade jam

                -In a sauce pan place a container of raspberries, a tablespoon of sugar and the juice from     1/4 a lemon (I used half and it was too much) cover with water. Muddle and then bring to a boil. Once brought to a boil cook at a simmer for 5-7 minutes. Place in strainer to remove the liquid. It is up to your texture preference to remove or leave the seeds-personally I like jam with seeds in it.

3. In a seperate saucepan, melt butter.

4. Remove from the heat and add the chocolate bars (broken up). Stir until combined. 

5. In a mixing bowl, beat eggs until foamy add in sugar and mix.

6.  Add in the butter and chocolate mixture, vanillia and mix until just combined.

7.  Add in the flour and salt and again mix until just combined. 

8. Spread half of the batter into the prepared pan. 

9. Bake at 325 degrees for 15 minutes.

10. Spread raspberry jam over warm crust. 

11. Drop the remaining dough by chunks over the jam. Sprinkle with almonds. 

12. Bake 30 minutes longer or until a knife  inserted near the center comes out clean. 

13. Cool completely or burn your mouth trying it like I did.... 

14. Cut into bars and enjoy with some ice cream :) OR make a brownie sundae with some ice cream and whipped cream!

Original white chocolate almond bar recipe can be found here: http://thegoldlininggirl.com/2014/08/raspberry-white-chocolate-almond-bars/

I like cornbread.

If you know me it's not a secret I like cornbread....and it's odd because not really a fan of any other bread. BUT I love me some good southern cornbread. Just like with ribs I am very picky with it though....had to be really good. I might have even chosen the catering company for my mom's surprise party partly because of their ribs and cornbread :).  I have previously made it before but wanted to try a new recipe. I found the one that is linked below but changed it around a bit. Like mentioned in her post this is true southern cornbread so it is crumbly and not the cakey type most places sell. A couple of thoughts on my  recipe I omitted the added sugar from the original recipe because I was adding in the berries and yogurt (instead of applesauce) but I would definitely add some of it in next time ( probably not all...also I think it would be best to use maple syrup as it would be a good flavor accent! Honey would probably be good too). I would also use smaller corn kernels if that is something the store sells or I would throw them in the food processor for a minute or two.) I omitted the vinegar only because I didn't have any so I am not sure how it would affect the taste. 

Ingredients:

1 cup milk of choice

2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)

2 tbsp baking powder

pinch of salt

1/2 tsp baking soda

11-oz can corn, drained (not unsalted)

2 tbsp coconut or canola/veg oil

1 container of raspberry Siggi’s 

Handful of raspberries 

Raspberry Cornbread Recipe: 

Preheat oven to 420

Line an 8x8 baking dish with parchment paper or spray cooking spray 

1. Combine dry ingredients and mix very well.

 2. Add the milk, oil,yogurt, and corn

mix until combined

(If using a wish make sure to get corn out! Then mix with a spatula.)

3. Fold in raspberries 

4. Pour into the dish and cook at 420 for 25 minutes. 

5. Let cool at least 15 minutes before trying to cut or will crumble (but you can always test it out :)).

6. Enjoy topped with some butter and honey for breakfast or as a side to some chili! 

Recipe adapted from: 

http://chocolatecoveredkatie.com/2012/01/18/totally-addictive-cornbread/#dp6ZdcrS7q85qCkW.99

Siggi's yogurt "cheesecake" and a chance for some coupons!

Did I need to bake? Nope. Should I have done something else? Yup. Oh well! I don't need an excuse but have two…..being an ambassador or Siggi’s and the fact that it has been on sale at two different markets! Ok maybe a third also. My birthday may or may not be coming up and I enjoy baking my own cake….I am not a huge cake person so like to make something I will enjoy and like to be creative! Last year was great! I stumbled upon the filling recipe for these “cheesecakes” while looking for a new cake to bake this year. I honestly am not a fan of cheesecake ( can't get over the idea of cream cheese being in my cake Dunkin donuts ruined in my swimming days) but this is a creative spin on the traditional dessert! It is much healthier and doesn't not even use cream cheese! I got a little creative with the flavors and next time (because my coworker told me there WILL be a next time) I am going to combine the coconut and raspberry Siggi’s and use lime not lemon! Enjoy and if you make it let me know how it works! 

Now the giveaway....if you comment and tell me your favorite way to enjoy Siggis I will pick a random winner and send you a couple coupons! 

Ingredients:

For the crust:

1 1/4 cups almond meal or flour 

1/4 cup coconut ( or granulated) sugar 

pinch of salt

3 tablespoons unsalted butter, melted and cooled a tad 

For the filling:

2 -5.3 ounce containers of Siggi’s 2% coconut yogurt

2 -5.3 ounce containers of Siggi’s vanilla yogurt

½ cup coconut (or granulated) sugar

2 eggs

1 teaspoon vanilla extract

1 tbs lemon zest 

Raspberries to top with ( or berry of choice)

Directions:

1.Preheat the oven to 350 °F. 

2. Line a muffin pan with 10 liners.

3.In a mixing bowl place the almond meal, sugar and salt mix until combined. 

Add in the butter and mix until thoroughly combined.

4. Use your hands to make one final mix and ensure all ingredients are combined well. 

5. Divide and spread the dough between the liners and lightly press down with your fingers so the dough is settled into the liner. 

6. Place in preheated oven and bake for 8-10 minutes or until lightly browned.

7.Remove from the oven and cool for at least 10 minutes while preparing the filling.

(Mine got a tad browner than I wished so took out of the pan to cool)

To make the filling:

1. Turn oven down to 340.

2. Either rise your mixing bowl and mixer attachment or swap out for a new one if using a stand mixer. 

3. Put the yogurt and sugar in the mixer bowl and mix until combined thoroughly. 

4. Add in eggs, vanilla and lemon zest and mix until smooth and a bit runny. 

5.Divide and pour the cheesecake mixture into the muffin tins ( should be about ¾ full) ****NOTE you will have a lot of filling left over. I combined and mixed recipes and was not sure how much crust the recipe would make. If you decide to make one big tart you will probably have less left over. You could also double the crust recipe and it would be perfect! 

(Leftover)

6. Place muffin tin in oven and bake for 30-35 minutes, until cheesecake is just set.

( should not be too shiny but not too dry) 

7. Take out of oven and let cool in pan for 10 minutes.

8. Place a raspberry or other berry on the top of each one and then cool on a wire rack for 1-2 hours. 

9. Move the tarts to the refrigerator to chill for at least 4 hours before serving! 

10. Served chilled and enjoy alone or topped with some nuts n’ more white chocolate (or chocolate) peanut butter or ice cream or both! 

Filling and crust recipes adapted from:

http://kristineskitchenblog.com/2015/07/30/greek-yogurt-cheesecake-tart-with-shortbread-crust-and-peaches/#5MxWQqX0jRDvQESu.99

http://www.texanerin.com/2015/05/mini-cheesecakes-grain-free-gluten-free.html#_a5y_p=3864152#AX3PU9wMi7HQr5hV.99

Because Betty HAD to bake too :)

Because Betty did need to bake this weekend too….homemade Oreos :) partly for me and partly for a thank you to the best parents ever for dealing with me and for helping to hang stuff in my apartment today. I really wanted to add peanut butter powder in the frosting part but knew they wouldn't like it….next time :) 

  

Enjoy! 

Oreo Cookies:

3/4 cup flour of choice (I used white wheat baking flour) 

1/4 cup plus 2 tbsp cocoa powder

1/4 cup plus 2 tbsp sugar (I used coconut sugar because I had it and wanted to try it! )

1/4 tsp salt

1/4 tsp baking soda

1 tsp pure vanilla extract

1/4 cup coconut oil (melted) 

3 tbsp milk of choice

2 tbsp pure maple syrup

Filling:

1/2 cup plus one tablespoon powdered sugar  1/2 tsp pure vanilla extract

1/4 cup butter 

Directions: 

1.Combine first 5 ingredients and mix together until combined. 

2.add the remaining liquid ingredients. Mix until combined and forms a dough.

3.Place in the refrigerator in a ball shape in a ziplock bag for at least 30 minutes before baking.

4.When ready to bake take out of fridge (if longer than 30 mins let it sit for 5 minutes) 

 5.Preheat oven to 300 degrees. 

6. Remove from bag, roll into a thin dough, and cut flat circles using a cookie cutter, top of a wine glass or lid. (Make sure to make an even amount so each one has a buddy!)

7.Place on parchment paper on the cookie tray and bake  for 8- 10 minutes (depends on thickness and size you cut them) (they will still look a little undercooked and shiny when they come out of the oven. They will finish baking on the tray. (I am terrible at this part seeing as why half of my cookies broke ( more for me to munch on!) BUT allow cookies  to cool at least 10 minutes before removing from the tray (make the frosting at this time to occupy yourself!).

8.To make the frosting , mix all ingredients in a small mixing bowl and mix until combined with a fork or wisk (make sure butter is somewhat melted!! Not liquid but not straight from the fridge---I nuked mine for about 20 seconds) 

Place frosting on one cookie and top it with another cookie( make sure cookies are cooled!)! 

9.If not eating right away place in fridge to harden the frosting. ( if making ahead also store in the fridge so the filling stays hard.) 

10.Enjoy with some milk, ice cream, peanut butter or all three :)

Recipe adapted from:

http://chocolatecoveredkatie.com/2012/10/24/healthy-oreos/#grUUrM6

Turkey meatballs

 Betty is straying from the baking again… I know I know don't worry though a recipe for Oreos is on the way later today. I have been trying to branch out and cook more so here is another recipe I tried. The original recipe can be found here http://www.ingredientsofafitchick.com/2012/07/15/feta-turkey-meatballs-sunday-power-meal-1/. 

I have made many of Sarah’s recipes and usually make them with a little Betty spin on them. This one is no exception. Instead of using feta I used goat cheese and added parsley flakes. I decided to make ¾ of the package stuffed with the cheese and ¼ without. It makes enough that if you are only cooking for yourself you can freeze some and have them for multiple meals! Enjoy! 

Turkey Meatballs two ways:

1 package ground turkey breast (mine was 1lb) 

Crumbled goat cheese 

1tsp ground flax seed

ground black pepper

2 tsp parsley flakes 

Non stick Cooking spray 

Directions:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. 

1.in a bowl mix all the ingredients.-make sure everything is mixed really well! ( at this point I made ¾ the package of turkey with goat cheese and the remaining ¼ without- I mixed together all ingredients with cheese then mixed again without).

 

2. Form your turkey mixture into evenly sized meatballs. 

3. Place meatballs on the foil and spray tops with non stick spray. Bake for 20-25 minutes ( I tend to cook in the longer side to ensure the meat is cooked). 

4. Let cool and enjoy! Serve with sauce or without. 

(Not such a pretty picture but you get the idea)