Thursday, October 28, 2010

Stuffed Caramel Apples

Although part of our Halloween party these little beauties get their own post.  Peanut butter cups fill the inside of these bad boys and then they are covered with caramel and topped with more peanut butter cups.  How could this be a bad thing?  They aren't unless you are on a diet and have to limit yourself to one little nibble just to see how they taste (yep that we me, but it was a party after all and I had to taste them as this was the first time I've made them).  I found the recipe for these at: with the title Tricky-Treat Stuffed Caramel Apples.  Head on over there and make a batch of your own.  She also had a fudge filling for these.

Of course I was trying to put Doug in a sugar coma with these and the graveyard dessert so he would be forced to stay home, but it didn't work. :(  boo hoo hoo

Wednesday, October 20, 2010

Skeleton Cakes

I found this site called where everything is baking.  She has this cool idea to make small cake cupcakes with cake and frosting and then you dip them in chocolate.  I can't remember if it was her site but some place someone took this idea and made cutout stars.  A light bulb went on and I had an idea:  Why not make pumpkins for Halloween?  Well I'll tell you why not,  I didn't have any orange dipping chocolate or any white that I could color.  So, I thought of making ghosts until I found this skull cookie cutter.  I love them.  Some may think this is time consuming, but really it wasn't that bad especially if you like to make candies.  I love how they turned out and so does my mummy.  How about you?

1- 9X13" cake cooked and fully cooled
2 cup cream cheese frosting, bought or made
dipping chocolate
candy for decoration if wanted

After cake is completely cooled, break it up into very tiny pieces in a large bowl.  You may use your food processor if you wish.  Stir in the frosting.  I ended up using my hands.  Once all mixed up line your cake pan (no need to clean it first) with foil or wax paper and dump in the cake mess.  Flatten it all out so it is even.  Freeze for 15-30 min or put in fridge for a couple of hours.  When time is up, take out and start cutting out your chosen shape.  With leftover cake re-shape and flatten again.  Freeze while you dip the first batch.  I found it best to use the bottom as the top and the top as the bottom so you end up with a flat top otherwise you can have bumps.  Now dip the cutout in the melted chocolate.  I found it best to dip what is going to be the bottom in first halfway, let it harden and then dip the top in and decorate immediately if desired.  Let harden on counter and store in fridge when all done.  Repeat with leftover cake.  Because of the cream cheese frosting these should be stored in the fridge.  I'm thinking of trying with just a butter frosting next time and seeing if it works as well.

Thursday, October 14, 2010

Easy Chicken Taco Soup

I was at the grocery store a couple weeks ago and they had samples of taco soup and the recipe to go with it.  The soup was so good especially since it was turning cold here.  FYI:  No longer turning cold it IS cold.  I just had to whip up a batch for lunch.  Of course I didn't follow the recipe but went hunting to see what I had on had that could make a taco soup.

It turned out delicious, all spice and warmth.

1 can diced tomatoes and green chilies
1 can pinto beans
1 can chili beans
1 can corn kernals (confession:  I hate canned corn except in soups)
2 Tbsp taco seasoning
2 or more diced chicken thighs or breasts
1/2 onion, chopped
3 cloves garlic, minced

Heat large soup pot over medium heat.  Add a little oil and saute the onions till soft.  Add the garlic and cook for 1 min.  Add the chicken pieces and cook until almost done.  At this point add everything else and cook until chicken is done.  Now it is ready to eat.  However, I let it simmer for 3 hours to condense the flavors and thicken it some.  Up to you, but so very yummy either way.  This would also make a good crock pot soup if you like.