Wednesday, June 28, 2017

Chocolate Molding How To

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I love trying out new techniques in the kitchen and I’ve always seen people make things out of solid chocolate and figured it can’t be that hard to do, so I found a site that kind of outlined the process. I did mine not so thick. The couple I made it for don’t eat a ton of sweets so I didn’t want them left with a lifetime supply of chocolate. You could also stuff it with cake through the opening as well.

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First you need a knife to remove the label. Then take off the cap and ring around the bottle neck. Cut a rectangle in the back of the bottle. You will use this opening to fill the chocolate and cake if desired.

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Next using a double boiler, I melted a bag of milk chocolate chips.

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I added cling wrap between the bottle lid and the chocolate to keep it from sticking. Coat the inside of the bottle with chocolate. I then stuck it in the freezer to cool quickly then did another layer of chocolate. If you wanted a solid chocolate bottle fill the bottle with chocolate then allow to cool.

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Next use the knife to peel off the bottle.

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Wrap the bottle with the label and attached the bottle cap and ring.

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Here’s how I made the cork candle holders. I used a smaller screwdriver and poked it a few times till the candle fit in just right.

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Monday, June 26, 2017

Impossibly Easy Banana Bread Coffee Cake (With Make-Ahead Directions)

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Sometimes having company can be overwhelming. I recently had family staying with me so the more stuff I could do in advance I did! This was a great breakfast item and held up great for a couple days. I also liked that It was not overly sweet, it tasted more like a banana bread without being so heavy. I did not drizzle with syrup, but it’s optional.

Impossibly Easy Banana Bread Coffee Cake (With Make-Ahead Directions)

(Adapted from Betty Crocker)


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Coffee Cake

2 to 3 large ripe bananas, mashed (about 1 1/3 cups), plus 1 large banana, sliced

2/3 cup granulated sugar

1/4 cup milk

3 tablespoons vegetable oil

1 teaspoon ground cinnamon

3 eggs

2 2/3 cups Original Bisquick™ mix

3/4 cup chopped walnuts or pecans



1 cup Original Bisquick™ mix

1/2 cup chopped walnuts or pecans

1/2 cup packed brown sugar

6 tablespoons butter, cut into small pieces


Serve-With, If Desired

Maple syrup


Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.


In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs.

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Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.

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In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly.

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Sprinkle over mixture in pan.

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Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.


Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

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Friday, June 23, 2017

Hollandaise Sauce Egg-Free Substitute

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Sometimes I have request such as finding a substitute for something everyone loves, but can’t always have. This request is for an egg free diet. I came across this recipe which tasted really good. You can adjust the amount of lemon juice to make it just right. The sauce comes out nice and thick and super easy to whip up. So everyone with egg allergies and all the pregnant people out there can now enjoy hollandaise sauce without waiting it out 9 months!

Hollandaise Sauce Substitute

(Adapted from cdkitchen)


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1 cup sour cream (can use light sour cream)

2 tablespoons margarine

2 tablespoons fresh lemon juice

1/2 teaspoon salt (optional)


Heat in glass container for 1 minute at a time, stirring, until hot, in microwave.

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Serve over asparagus or on eggs Benedict.

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Monday, June 19, 2017

Slow Cooker Honey Jack Jalapeno Chicken

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This recipe is a little odd, and doesn’t look pretty, but it tasted really good. I forgot to add the cheese on at the end so maybe it would have melted over the top and looked less chunky.

Slow Cooker Honey Jack Jalapeno Chicken

(Adapted from Slow Cooker Gourmet)


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2 pounds boneless skinless chicken breasts

2 tablespoons butter

1/2 cup mayonnaise

2 tablespoons prepared yellow mustard

1 tablespoon Dijon mustard

2 tablespoons honey

1/2 tablespoon lemon juice

1 jalapeno

1/2 cup pepper jack cheese, shredded


Melt butter over medium high heat in skillet.

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Add chicken and cook on each side for 2-3 minutes until lightly browned.

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Add chicken to slow cooker.

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In small bowl, whisk together mayo, both mustards, honey and lemon juice.

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Pour over chicken.


Remove ribs and seeds from pepper and slice.


Place a slice over each chicken breast and add any extra as desired.

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Cover and cook on high for 2-3 hours or low for 5-7 hours until chicken is cooked. 

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Add cheese and let melt for a few minutes.


Remove chicken and whisk remaining sauce.


Pour sauce over chicken as desired.

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Friday, June 16, 2017

Grilled Steak with Blue Cheese and Chive Compound Butter

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We made this for Mother’s Day while we where at the lake my sweet son cut up the cheese for our appetizer so mommy could have a glass of wine and relax.

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I used some fresh chives I got from my neighbors garden. I love when they have an overflowing amount of something growing!

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Overall the butter has a ton of flavor to it and much easier to make than a steak sauce.

Grilled Steak with Blue Cheese and Chive Compound Butter

(Adapted from Nerds with Knives)


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For the Steaks:

2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)

Coarse kosher salt

Freshly cracked pepper

Grapeseed or other neutral oil for grill


Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with coarse salt and pepper on both sides.


Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).


Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.


For the Blue Cheese and Chive Compound Butter:

½ lb (8 oz) unsalted butter, (2 sticks) room temperature

2 teaspoons smooth Dijon mustard

3 tablespoons chives, fresh, chopped fine

⅛ teaspoon coarse sea salt

⅛ teaspoon freshly cracked black pepper

4 oz Blue Cheese


Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes.

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Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.

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Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.

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Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.

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Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.

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