Pumpkin Roll and Recipe Link Up Party

Okay, I thought that it was time to add another festive recipe to the mix..nothing earth shattering, just a pumpkin roll.  But technically I have had this recipe for 9 years, and I think I have only made it once ( I got it at a church activity)  So I thought it was time to give it another go!

image source

Pumpkin Roll
3 eggs
1 cup sugar
2/3 c pumpkin
1 tsp lemon juice

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

1 cup nuts (optional)

Filling:
1 cup Powdered Sugar
4 oz softened cream cheese
4 Tbsp Butter
1/2 tsp vanilla or lemon extract

Preheat oven to 375.  Prepare a 15 x 10 cookie sheet, by lining with wax or parchment paper, spray with cooking spray.  Prepare a thin kitchen towel by sprinkling powered sugar over the top.

Beat eggs for several minutes.  Slowly add 1 cup sugar.  Add pumpkin, combine,  add lemon juice and combine.

In another bowl combine dry ingredients flour, baking powder, salt cinnamon, ginger and nutmeg.  Fold dry ingredient into wet, until just combined  Pour onto waved paper on cookie sheet spread evenly over sheet.  Sprinkle with nuts if desired.

Bake for 15 minutes or until done.

Turn cake out onto sugared towel and roll up like a jelly roll.  Allow to cool.

Prepare filling mixture.  Un-roll cake spread mixture over it and re-roll.  Place in fridge and cool.

ALSO, I had to try and change it up a bit!  Chocolate Ganache I thought would do the trick?  Yes, because any excuse to add chocolate to a desert is probably valid... at least in my mind.

An hour or so before you are ready to serve, place roll on serving dish and top with chocolate ganache.  Allow chocolate to harden a bit before serving!

image source

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

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Chocolate Carrot Cake and Recipe Link Up

Okay well "weigh" back when I had Lydia, I was freaking out about my weight.  And to be honest, I just keep struggling.  I am good for a while, and then deadlines (along with stress) pile up, my time is gone and I make awful choices, and increase my sugar intake.  So, my weight has been up and down 5 lbs or so for the last few months and I am still not dropping the final 8-10 lbs.

So, I need to make some easy changes.  One of these is easy dinners, that I don't buy out.  That is where my new menu plan helps a lot, cuz i don't have time to think about what I want to make and honestly that is my least favorite part- thinking of what to make! (which happens too often when I am stressed, and the dishes haven't been done for 4 days!)  So while dinners are getting under control, I still LOVE sugar.

But the hard truth, is I don't really want give up desserts.  I don't have the desire, I really enjoy making treats. That is the kicker... so, this week I decided to just try a little harder to avoid unnecessary sugar, or should I say too much unnecessary sugar.  While still allowing myself to have a few treats every now and then, with limits.

Toward that goal, I messed around with yet another recipe and came up with a pretty decent chocolate carrot cupcake (maybe a little closer to a muffin, but really good!)  I plan on a few tweaks next time, but this recipe was great even without those tweaks!

image source

Chocolate Carrot Cake Cupcakes

Makes 26 (24 plus a small loaf pan)

Mix all dry ingredients together first:

1 cup sugar

1/2 cup cocoa (**next time I will add 1 cup)

2 1/2 cups white whole wheat flour

2 tsp. baking soda

1 tsp salt

2 tsp cinnamon

Add in the wet ingredients:

1 cup natural applesauce

1/4 cup oil

4 eggs (or egg substitute)

2 ripe smashed bananas

3 cups raw finely shredded carrots! (WHOOPS!)

1/2 cup milk

I baked them as cupcakes, about 3/4 full.   Bake at 350 for approx 20 minutes.

(I froze half... for emergencies!)  ** The cupcakes were not as chocolatey as the picture above, 

it just needs to have more to really taste like chocolate to me... I know!!  It would be good as a cake too, 

but you will need to bake it for approx 1 hour, if you do a large 9 x 13 pan.

Easy Cream Cheese Frosting:

4 oz low fat cream cheese

1/2 tsp vanilla

1/4 cup butter

2 cups powdered sugar

Just beat together for frosting!   Optional: After frosting the cupcakes, sprinkle with chopped toasted pecans.

image source

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.


Don't forget about our Mood Board Blog Hop!  Please be sure to visit:

6. Stefanie of Brooklyn Limestone

7. Beckie of Infarrantly Creative
8. Allison of House of Hepworths

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Creme Brulee & Recipe Link Party

For Justin's Birthday this year he wanted creme brulee.  Um,  no you don't have to twist my arm for that... Now while it sounds scary to make, it couldn't be more simple- or delicious.  But the part I hate that always seems to give us trouble is the sugar brulee-ing(when you torch the sugar).  So I decided to search for a better way and  guess what I found it, and I am never going back and you don't need any special equipment!!  Yea for easy!

Creme Brulee
Preheat oven to 300

In a large saucepan start about 2-3 quarts of water boiling, for a water bath when they cook, this will not be added to the recipe!

In another saucepan, combine:
1 cup heavy whipping cream
1/3 cup Sugar

Slowly bring to just boiling, mix only occasionally (don't over stir-we don't want butter)

Add:
1 cup heavy whipping cream
1/2 tsp. vanilla
pinch of salt(I let these heat up a little, but not too hot)

Remove from heat and follow directions below.

In a separate bowl:
6 eggs yolks (beaten)

In order to put the hot cream in with the eggs you have to add a small amount of the hot cream mixture to the egg yolks, and stir it in, to temper the eggs, (so that they don't cook) add a little more of the cream mixture to the eggs, stir and then you can add the rest.

Place a dish towel in a glass casserole dish (this will help the ramekins not to slide all around), add the ramekins on top of towel, fill each ramekin with cream mixture.  (it doesn't rise, so go ahead and fill it up to the final serving height you want)

Place the casserole dish on the oven shelf and fill it with the boiling water to 2/3 the height of the ramekins.  This way I don't spill boiling water down myself trying to stick it in the oven.

Bake 30 minutes

Place ramekins on a wire rack to cool.  Once cool place in fridge for at least a few hours if not overnight

Okay at this point if you want the crystallized sugar here is the new improved no torch technique.  Place a skillet over medium heat add 1/4 cup sugar to pan and don;t do anything else.  It takes a few minutes but the sugar will begin to melt.  Allow it to caramelize, it will go from clear to a light caramel color, don't leave it at this point or it will burn.  Carefully pour it over the top of your cooled cremes. let sit for a minute or two and serve!  Easy as pie... oh pie!  That sounds good!

Good luck!  (here are some picture of the process so you can get an idea of what I mean)

Towel lined casserole dish.

This is what the sugar looks like when you first place it in the pan... 

And just a few short minutes later it begins to look like this.

When you break into it... you get all this wonderful goodness!

Enjoy!

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Blue-Velvet Cupcakes Recipe Link Party

The other day I got to throw a baby shower for my good friend Dorothy.  She is having a little boy in about a  month, so I wanted to make the food fun for a boy.  I searched for ideas on Pinterest, since it is SO easy to find great ideas there.  That is where I found the idea of Blue Velvet Cakes for a boys shower...  I knew it must be done from that point on.

Here is the image that inspired me found on One Particular Kitchen

You can check out her recipe there, (since I used my favorite red velvet recipe below)

I used a recipe that I found in my Feb 2008 BHG magazine that I love.

 Oof course, if you know me, then you know the recipe is slightly altered:

Blue (Red) Velvet Cupcakes

Makes 28 servings

3 eggs 

3/4 cup butter
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
.75 oz Blue Food Coloring (or for red: 1 1-oz. bottle red food coloring -approx 2 Tbsp )
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar

Directions
1.Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2.In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3.Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4.Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

Buttercream Frosting

1 1/2 cup whole milk

1/3 cup flour

dash salt

1 1/2 c softened butter

1 1/2 cup sugar

2 tsp vanilla

Directions:

In a medium saucepan whisk together milk, flour and salt over medium heat.  (do this slowly you don't want it to scald).  Cook and stir constantly until thickened and bubbly.  Reduce heat; cook and stir for 2 minutes more.  Transfer to a small bowl; cover surface with plastic wrap.  Refrigerate until cooled (do not stir).

In a large bowl (I used my kitchen aid) beat butter, sugar and vanilla on medium for about 5 minutes until it is  light, fluffy and the sugar is almost dissolved.  Now add cooled milk mixture 1/4 cup at a time, beat on low after each addition until smooth.  Now frost your cupcakes!  YUMMY!

I sprinkled mine with blue sugar crystals too!

And if you want the popcorn cover here it is.   

(I bought the boxes at Walmart in the party section, and pasted the print out on it)

Check out these other great dessert recipes:

Black Bean Chocolate Cake (flour free)

Rocky Road Bars

Quick Microwave Pudding Cakes

Mini Single Bite Chocolate Croissants

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

Remodelaholic is written by Cassity and Justin.  Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME!  We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!).  We are in the midst of our third whole home renovation, so there should be a lot more inspiration coming your way.  We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.  

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Black Beans and Chocolate? YES! Recipe Link Up Party

Well, this week has been good. I actually cooked almost every night this week and that is saying something! (at least for me!) Oh, and I joined back up to Weight Watchers Online.

For right now, I am trying to get used to the new system. I feel like they have me on WAY too many possible points for a given day, but we will figure this new system out, right?

I have only lost an additional 3 pounds-ish since my last weigh in, so we are now at 184. For weight loss, the second week wasn't really anything and this third week, has been blah. I am actually a little anxious to start exercising again- not like I've exercised in recent history, but I want to- can you believe that? I am just trying to wait til I get the full go ahead from my doctors.

Actually, Sunday, marks a month since I had Lydia. I CANNOT BELIEVE it! Time flies, people! Pig don't, but time certainly does.

Here is a recent picture or two of the wee one and me... (for fun or you can check out our family blog for another recent post)

Okay, so for a recipe this week, I will admit, old habits DIE HARD with a vengeance! I have been craving cake CHOCOLATE CAKE for 2 weeks. I actually have done really well not making anything. But when I joined WW again, I had the extra points, so I thought I would stop completely denying myself. But I still wanted to try some healthier version of a baked chocolate good. So, I Google searched.

Honestly how did we live before search engines on the internet? This is what I found on a new to me blog Healthy Indulgences, I am sure I will be there looking for cheats ALL to often now that I found it- and the recipe I tried was to die for.

Check out the picture and tell me what you think....

I know you what you are thinking, uh, yea, I can't eat that, but you just might be able to! to quote the author of this amazing recipe "Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free"? Uh yea! AMAZING!

Okay, so I didn't have all the things she had, so I improvised. My version is not dairy free or exactly sugar free, so check out her site for that, but according to the new Weight Watcher Points Plus a serving of this cake is only 5 points! Yea for chocolate cake...

(Does that remind you of Bill Cosby?... it did to me, so I had to find the video, enjoy!)

Bill Cosby Chocolate cake by Spookytime

I could eat this for breakfast....

Black Bean Chocolate Cake

serves 15

1-15 ounce can of unseasoned black beans, drained and rinsed

OR 1 1/2 cup cooked beans, any color

5 large eggs

1 tablespoon pure vanilla extract

1/2 teaspoon sea salt

6 tablespoons light butter

2/3 cup Agave Nectar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13 casserole olive oil cooking spray.

To make the cake, drain and rinse beans, shake off excess water. Place 3 of the eggs, beans vanilla, and salt into blender (if you do it in that order it will keep the beans from getting al stuck at the bottom, but maybe my blender is just annoying like that). Liquefy that mixture!

In another small bowl whisk together cocoa powder, baking soda, and powder.

In a Large bowl, I used my Kitchen Aid, beat butter, till smooth, add agave nectar and beat again. Add remaining two eggs one at a time, beating for a minute after each addition. Now add the bean batter into butter mixture and mix until combined. Finally, stir in cocoa powder slowly. Once it is incorporated, beat the batter on high for one minute, until smooth. Scrape batter into pan.

Bake for 30-35 minutes. Cake is done with the top is rounded and firm to the touch. then cover in plastic wrap or lid.

Buttercream Chocolate Frosting
(This makes just enough for one layer, but there isn't a lot! just FYI)

1/2 cup (1 stick) light butter

1/4 cup sugar

5-6 tablespoons unsweetened cocoa powder

3 tablespoons coconut milk

1 teaspoon pure vanilla extract

Pinch of sea salt

Sweetener packets (the kind for drinks I used 6)

Cream the butter in a small bowl, Add sugar, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the coconut milk. Add sweetener packets to taste (or splenda if you have it).

IN my opinion, this cake tastes best at room temperature.  Although I tried it while it was hot and I didn't notice any bean-y-ness at all.  It is seriously amazing.

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Wickedly Awesome, Healthy Banana Bread and Recipe Link Up

** I have had my mom in town all week and so I haven't had time to post a recipe.  I will get back to you again next week.  For now, here is a repost from a million years ago:

The other day Justin was saying how nice it is to have bananas that he can just grab and go. The ultimate in convenience foods.

Being the ever faithful wife, while shopping at Sam's club I got a huge bunch of bananas.

And there on the counter they have waited. Becoming increasingly sadder with each day.


Then Sunday, I was making chocolate dipped strawberries for some friends and neighbors, and I had an epiphany- What about chocolate covered bananas? I know, I know, they've been done before. But I wasn't thinking the huge frozen chocolate covered kind on a stick I was thinking bite-sized, a little more akin to their strawberry buddies.

Still one question remained, how do I keep the banana from browning? Here is what I did. I washed the bananas (well the peels anyway), cut them into 1 inch slices, leaving the skins on. Then I scored the skin down one side(for easy removal when eating. After which I dipped one of the cut sides of the banana onto melted semi-sweet chocolate, and placed it chocolate side up on a waxpaper-covered cookie sheet (so it was sitting on the un-dipped side). Then threw these in the fridge to cool.


Meanwhile in the oven I toasted about 3/4 cup of shredded coconut. (I wanna say it takes a good ten minutes, but watch it at the end it goes from done to burnt very quickly) Once it was browning nicely, I removed it tossed it a bit and let it cool.


When the coconut was cool and the chocolate hardened on the bananas, I dipped the other cut side in the melted chocolate and then into the coconut. Wa-la the Choconut-Banana Bites are born. (warning please remove peel before eating)


Yea Me!

And yet, the problem persisted, while the state of the bananas was deteriorating quickly. So, rather than doing my normal thing (which is: removing the peel, throwing the bananas into an unmarked bag, then proceeding to chuck it into "the abyss", a.k.a. freezer, not to be found, until I either get the urge to clean out the freezer, at which point they are way past their expiration date, or I move- which I can tell you is not gonna happen anytime soon- fingers crossed). NO! I went where no one has gone before- I "google searched"- and the fundamental questions I am left with?

How did people survive without google searches? Honestly, how did they live?

Well it just so happened that I had been dying to use some almond meal that I had so I googled "Healthy banana bread, almond flour and wham! OPTIONS! So I surfed a few out and choose this. But, I made a few of my own changes and it turned out wonderfully well! Seriously it is one of the best banana breads I have ever had. (It was also the prefect time to practice photography) So without further adieu-

Wickedly Awesome/Healthy Banana Bread

Preheat oven to 350

Combine in a large bowl; 

3 Ripe Bananas, smashed

1/2 c Honey (I used, Cox Whipped Honey, don't know if it would make a difference)

3 Eggs 

1/2 tsp Apple Cider Vinegar 

1 tsp Vanilla 

1/2 tsp Cinnamon 

1/2 tsp Salt 

Mix thoroughly. 

Add: 1/2 c wheat Germ (if you don't want this you can just do another 1/2 c almond meal, I wanted the extra fiber)

2 1/2 c Almond flour/ meal

1 (3.5 oz bar) Lindt 85% cocoa chopped coarsely

1/2 to 1 c pecans (toasted, would be best)

Pour into 4 small prepared (I just sprayed mine with olive oil) loaf pans.

Then sprinkle the tops with 

1 tsp Wheat Germ (each loaf) 

1/2 tsp Demerara cane sugar 

Bake for 40 minutes!

Enjoy!

Party Rules:

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** ALSO - I would be really thankful if when you try a recipe, and want to post about it that you not copy the actual recipe into your post from my blog.  Instead, please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Fresh Pineapple and Peach Crumble and Recipe Link Party

Continuing with my recent weight loss goals post, lets talk about how the week went.

I lost 9 pounds so that is awesome (it's probably mostly fluids, but heck I'll take it!).  I still have a lot to go, and can only really fit into two pairs of pants...urgh, it was so much easier with the first!

I still have some thoughts about how I plan on losing the weight.  I don't want to "diet"  I am planning instead on changing the way I eat and think about food... for good!  See, normally when it comes to diets, I am ALWAYS trying to cheat.  I try to figure out ways to get stuff I want that I am not supposed to have by tweaking recipes, sometimes this is a way to get great, not so horrible recipes, other times it just leads to me eating a lot of stuff that is not as bad for but but also not satisfying.  I realize cheating diets is the wrong way to go about things... but I also sorta hate to be told what to do... hard headed I guess!  (and maybe, if you try todays recipe you can thank me for always trying to make decently non offensive desserts)

While I was pregnant and eating nothing but junk, I realized that when I was done- (and ready) I needed to make some serious changes.  Starting with the way I plan and eat my meals.  I am hoping this strategy works, we will have to see over the next few weeks. 

In the past, I had been totally focused on grains/fiber.  My thought has been if there is enough fiber then it is okay.  Fiber is good, but basing my eating choices solely on the amount of fiber(eating mostly breads) and thinking that would make it okay, is not.

What I have decided I am going to do is switch my focus.  My new goal is eating vegetables.  When it comes to meals, I eat veggies first!  What I want to do is basically switch out the base of my "Food Guide Pyramid" from grains to Fruits and Vegetables- mostly vegetables.  Then grains, whole grains only, then the rest can stay intact.

When it comes to lunch and dinner, I am going to eat my veggies and some fruit servings first, to start filling me up, then I can eat the rest, be it left overs from the main course at dinner or what not.

Okay, so that is the basic daily eating plan, but I still have these cravings... for desserts.  In fact it usually happens daily.  I know that if I deny myself desserts it will backfire.  But I need to find some decent dessert alternatives in the mean time.  I think I've come up with one option, and that is what I am sharing with you today!  Yes it has a lot of natural sugar, but is made up almost exclusively of fruit and whole grains (I 'm stretching aren't I) Oh well, I ate this during this week and I still lost weight.

Fresh Pineapple and Peach Crumble

1 fresh pineapple cored and peeled and chopped into bite size pieces 

2 cans of sugar free (no splenda added) peaches, drained of juice

2 Tbsp white flour

1/2 cup semi-sweet chocolate chips (optional)

1 cup oatmeal

1 cup coconut (optional- but dang good!)

1 cup whole wheat flour ( I used white whole wheat)

1/3 cup brown sugar

3 Tbsp butter

Cut pineapple into small pieces, the size of a nickel would be perfect(I cut mine into pieces that were a bit big, and would have liked them a little smaller- they don't cook down quite as much as the peaches!) and peaches into bite size pieces and mix in flour.  Place in 9 x 13 baking dish.  Sprinkle lightly with chocolate chips (if you are a chocoholic like me)

In a separate bowl add oatmeal, whole wheat four, brown sugar and small cut up cubes of cold butter.  Work these together with a pastry knife, your fingers or forks, until well combined (because of the small amount of butter, it will not be as crumbly as you might expect!) add coconut, mix and sprinkle evenly over the top of the fruit.

Bake 350 for 30-35 minutes.

Since my husband didn't want chocolate chips we only did them on half.

It helps to have a young child asking for chocolate chips working with you!

(someone also asked for a picture of my chubs, so here you go)

I forgot to photograph when serving sorry.  

It is good with ice cream, the slow-churned or double churned vanilla is good.

Also, I left a few chocolate chips on top of the chocolate side so we would know... cuz you don't want any surprises... like no chocolate on your dessert!

What cooking have you been up to?

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

** ALSO - I would be really thankful if when you try a recipe, and want to post about it that you not copy the actual recipe into your post from my blog.  Instead, please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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**EDIT I tried a different version of the linky (above), that I do NOT love- I didn't realize you wouldn't see the links on my site!  So, I am adding this linky below, link up to that and I will use it from now on!  SORRY!

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Rocky Road Bars and a Recipe Link Party

I admit, I don't really have a recipe for today.... and I am so too tired to write one, BUT I will tell you that I tested tone Sunday afternoon, cuz it just so happened I had all the ingredients on hand and was in major need of a sugar rush.  I am going to be in trouble after I have this baby and make myself be accountable for what I eat.  Lately I have just let my whims carry me... (not a good idea!)

Because when you see something like this and when you see the ingredients you will know why...

Rocky Road Bars

The recipe is located at Five Seconds From Crazy
This blog is not longer there, so here is the recipe.
Thank heaven I printed it out- well my thighs are not thanking heaven for it, actually!

2 cups Graham Crackers Crumbs
3/4 cup butter, melted
1 1/2 cup shredded coconut
1 1/2 cup walnuts, chopped
1 300 gram package of Semi sweet chocolate chips
1 1/2 cups of mini Marshmallows
1 300 ml can of sweetened condensed milk
3 - 4 squares of semi sweet bakers chocolate melted (optional)

Preheat over to 350.

Mix the crumbs and the butter together.  Press into a 9" x 13" greased pan.

Sprinkle in layers with coconut, then nuts, chocolate chips and finally marshmallows.
Drizzle the condensed milk all over the top of the marshmallows.

Bake it for 30 minutes.

If desired, melt the baker's chocolate 2 or 3 minutes and drizzle over the bars.

Try not to eat them all in one sitting, you'll regret it.... maybe!

Oh and they are so easy to make, the kids can totally get involved, if not make it all themselves.

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Social Retargeting by Chango

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Mini Single Bite Chocolate Croissants; and Recipe Link up

Have you ever had a really good Chocolate Croissant? 

I really hope so, it is something, worth having.

 (tangent- For those of you Logan Utah dwellers, go to Crumb Brothers,

get one and think of me... wishing I could have one with you!)

Anyway, in college I was in charge of food for our Senior Exhibit.  And I kind if made my own little easy as a wink, never fails to impress version. It is super simple, and only requires putting together, no actual making.

Single bite CHOCOLATE POCKETS!

One package Puff Pastry

1/2 bag semi-sweet Chocolate Chips

1-2 beaten eggs

Non-stick spray

Powdered Sugar

** At step 7 you can store in freezer for a few days without baking, just let them thaw before baking.

Now, try not to eat them all at once!

Party Rules:

Please grab a button for your linked blog post and become a public follower of Remodelaholic!

** ALSO - I would be really thankful if when you try a recipe, and want to post about it that you not copy the actual recipe into your post from my blog.  Instead, please link to my post for the recipe.  It takes me quite a bit of time to write it all out, make, photograph and get the instructions clear for you'all.  The shared recipes are rarely (not always but you know what I mean) from cookbooks, but from family traditions or my own version worked out through trial and error...

Please don't get me wrong, I am SO happy when you try them out, especially when you love them, cuz I think that is what recipes should be about- sharing, but I would just appreciate it if you care enough to not copy but link to my post so people can find the party and blog!  Also, if the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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A Classic- Muddy Buddies & Recipe Link Party

This is hardly a new recipe, but it is one of those no bake things that I love...

(source)

Muddy Buddies
9 cups Wheat Chex (at least this way you get some fiber...)
1 cup   Semi-sweet Chocolate Chips
1/2 cup   Peanut Butter
1/4 cup butter
1 tsp Vanilla
1 1/2 cups Powdered sugar

1. Measure Cereal and place in a large bowl, set aside.

2. In a microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Party Rules:
Please grab a button for your linked blog post and become a follower!
Thank you!




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