Christmas Spritz Cookies Recipe...

These delicious Christmas Spritz Cookies are a tradition at my cottage?  Why not make some this year?

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Spritz Cookies Recipe

Ingredients:

10 oz (280g) unsalted butter, room temperature
1 egg yolk
3 oz powdered sugar+1 heaping tablespoon sugar (100g)
1/4 teaspoon salt
11 oz (310g) all-purpose flour
4 oz (110g)  corn starch
3 tablespoons milk powder, optional
2 tablespoons full cream milk/whole milk
1/2 teaspoon vanilla extract
Holiday-themed sprinkles

Instructions:

Cream the butter with sugar, egg yolk, salt and vanilla extract until fluffy. Add in the milk powder, whole milk, and mix well.

Fold in the all-purpose flour and corn starch. Mix until the dough becomes soft and does not stick to hands.

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silplat.  Transfer the cookie dough into the cookie press with your desired pattern.  Squeeze the dough onto the baking sheets. Make sure to leave some space in between the cookies. Top the cookies with some sprinkles and place the baking sheets in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake for about 13-14 minutes, or until cookies are completely cooked through inside or turn slightly brown. Cool on rack.

Halloween Candy Corn Bark Recipe...

It's getting to be that time of year my charming friends.  Time for the little ghouls and goblins, witches and princesses to have their Halloween parties.  Here's a great recipe from The Girl Who Ate Everything.

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Halloween Candy Corn Cookie Bark

Ingredients:

14 whole Oreos, broken up (use Halloween Oreos if you can find them)

1 1/2 cups pretzels - any shape, broken into pieces

16 ounces almond bark or white chocolate melts

1 cup candy corn

brown and orange colored sprinkles

Instructions:

1. Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies,

pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape.

Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for

another 30 seconds until melted and smooth.

2. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat

evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to

toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy

corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let

it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark

into small pieces - it's really rich. 

Makes around 20-24 pieces. Store in air tight container.

S'mores Fudge Bars Recipe...

These S'mores Fudge Bars from Handle the Heat look mighty tempting today don't they?  

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S'MORES FUDGE BARS:

YIELD: 9 large squares or 18 small squares

ingredients:

Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
1 stick unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

directions:

For the crust:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

kitchen torchSpread the marshmallow topping evenly over the chocolate fudge layer. Use a  to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Texas Sheet Cake Recipe...

Here's a mouth-watering Texas style sheet cake recipe from ahintofhoney that is sure to please!

INGREDIENTS:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
pinch chipotle chili powder (optional)
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup buttermilk
1 tsp. vanilla extract
2 large eggs

Frosting:
6 Tbsp. butter
1/3 cup milk
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tsp. vanilla extract
pinch of chipotle powder (optional)

1/4 cup chopped pecans, toasted (optional)

DIRECTIONS:
1. Preheat oven to 375 F. Lightly grease a 9×13 baking pan or sheet pan.

2. In a large bowl combine flour, sugar, baking soda, cinnamon, salt, and chili powder (optional) and stir together with a whisk. In a small saucepan, combine water, butter, and cocoa and bring to a boil, stirring frequently. Pour into flour mixture. Beat with an electric mixer at medium speed until well blended. Add buttermilk, vanilla, and eggs. Beat well. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes (it will bake even faster if you are using a sheet pan), until a toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack.

3. To make the frosting, combine the butter, milk, cocoa, and chili powder (optional) in a saucepan and bring to a boil, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Spread over warm cake. Sprinkle with pecans (optional). Cool completely.

Makes a 9×13 or sheet pan cake.

Cannoli Bites Recipe...

These cannoli bites from Cooking Classy are absolutely divine!  Why not whip up a batch and enjoy some this weekend?  I know I will.

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Cannoli Bites

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours

Yield: 48 bites

Ingredients

Cannoli cups:
• 2 cups all-purpose flour, plus more for dusting work surface
• 2 1/2 Tbsp granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1 large egg white
• 1/4 cup + 2 Tbsp apple juice or grape juice
• 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
• Vegetable oil cooking spray
Cannoli Filling
• 12 oz whole milk Ricotta cheese
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar*
• 1/3 cup mini semi-sweet chocolate chips
• powdered sugar, for dusting (optional)
• Optional toppings:
• Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Directions

• For the cannoli cups:
• Add flour, granulated sugar, cocoa powder, cinnamon and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
• Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
• Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray (I just poured vegetable oil in to my Misto to spray). Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
• Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
• *You can add 2 Tbsp more if you'd like it a little sweeter.
• Recipe Source: Cooking Classy, inspiration from Cooking with Sugar

Slow Cooker Peach Cobbler Recipe...

Who's in the mood for some delicious peach cobbler?  Well, why not try this yummy recipe from Spicy Southern Kitchen?  You won't be sorry!

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Slow Cooker Peach Cobbler

• 4 cups fresh, peeled and sliced peaches
• ¼ cup sugar
• ¼ teaspoon cinnamon
• 1 cup Bisquick
• ½ cup sugar
• ¾ cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• vanilla ice cream

1. Spray slow cooker with cooking spray. Place peaches, ¼ cup sugar, and cinnamon in slow cooker and toss to mix.
2. In a medium bowl, gently mix Bisquick, ½ cup sugar, milk, and vanilla extract with a whisk. Pour on top of peaches.
3. Cut the butter into thin slices and scatter on top of the uncooked cobbler.
4. Cover and cook on low for 2 hours and 45 minutes. Turn to high and cook for 30 minutes.

Chocolate Chip Cookie Dough Cupcakes Recipe...

Today I'd like to share this amazing recipe from Kevin & Amanda.  How good do these chocolate chip cookie dough cupcakes look?  Yum!

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CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Father's Day Spaghetti with Mozzarella Stuffed Meatballs Recipe...

Hello my charming friends.  Looking for a great recipe for Father's Day?  This is Spaghetti with Mozzarella Stuffed Meatballs Recipe from Babble.com is sure to please Dad!

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Spaghetti with Mozzarella Stuffed Meatballs Recipe

Ingredients

Meatballs

1 lb lean ground beef
12 oz sweet Italian ground sausage (or spicy if you prefer)
1/4 cup bread crumbs
2 eggs
1/4 cup grated Parmesan
1 clove garlic, finely chopped
1/4 onion, chopped fine
1/2 lb mozzarella, cut in 1/2 inch cubes

Sauce

2 – 28 oz cans San Marzano crushed tomatoes
1 – 8 oz package baby bella or other mushroom, chopped
1 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, chopped
1 1/2 tablespoons dried Italian blend seasoning (oregano, basil, marjoram, thyme, rosemary, savory, and sage)   –   OR     –    about 1/2 cup fresh torn basil and 2 tablespoons fresh Italian flat leaf parsley
2 teaspoons salt, or more to taste
1/4 cup good red wine (optional)

Extra Ingredients

1 lb. spaghetti
olive oil

Method
1. Preheat a large pot. Drizzle with olive oil. Add mushrooms, onions and bell peppers for the sauce. Saute until mushrooms are tender. Add salt and garlic. Saute for 2 – 3 minutes and add crushed tomatoes. Add dried herbs, if using, and season with salt to taste. Add wine if using. Bring to a boil and reduce to a simmer.

2. Combine all ingredients for meatballs in a large bowl. Combine well with a fork, or like I do, with my hands. Take each mozzarella cube and form a meatball around it.
When you have all the meatballs formed, preheat a large skillet and drizzle with olive oil. Cook meatballs over medium heat until browned on all sides.

3. Prepare spaghetti according to package directions. With sauce at a simmer, as meatballs finish cooking, drop them in the sauce. Let simmer 5 – 10 minutes and serve. If using fresh herbs, add them now, and wilt in before serving.

Banana Bars with Cream Cheese Frosting Recipe...

This is a great recipe from Sweet Pea's Kitchen.  Don't these look absolutely delicious?

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BANANA BARS WITH CREAM CHEESE FROSTING RECIPE:

Ingredients:

For the Banana Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon banana extract
1 cup mashed ripe bananas

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.In a large bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream, vanilla, and banana extract. Add flour mixture and mix until just combined. Fold in the mashed banana. Transfer the batter to the prepared pan, smoothing the top. Bake 22-25 minutes. or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled banana bars.

Granny's Coca Cream Pie Recipe...

I found this wonderful old recipe used in the 30's and 40's for Cocoa Cream Pie at Forgotten Way Farms.  Very simple and delicious!

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My Granny's Cocoa Cream Pie Recipe

½ c. cocoa

½ c. all purpose flour

3 eggs

1 ½ c. sugar

¼ tsp. salt

2 c. milk

1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like 

Best Peach Cobbler You've Ever Had Recipe...

Are you ready for the "Best Peach Cobbler You've Ever Eaten"Recipe?  Try this delicious recipe from Rachel Schultz and enjoy!

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Best Cobbler You’ve Ever Had

Author: Rachel Schultz

Serves: 12

Ingredients

• 1 box yellow cake mix
• ⅓ cup butter
• 2 large eggs
• 29 ounces canned (or fresh!) peaches
• 8 ounces cream cheese
• ⅓ cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients with fork until crumbly. Separate ½ cup of crumble for topping.
2. Spray a 9×13 glass dish with cooking spray. Using a spoon or your fingers, press remaining crumble into base of dish.
3. Bake for 10 minutes. While crust bakes, slice peaches into small, 1 inch pieces.
4. In a small bowl, beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of baked crust. Spread cream cheese mixture on top of peaches.
5. Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream. I didn’t even mention how versatile this dish is. Try with other fruits – perhaps blackberries, lemon pie filling, or something crazy like pineapple.

Peanut Butter-Banana Icebox Pie Recipe...

This delicious Peanut Butter-Banana Icebox Pie Recipe from Southern Living is sure to be a hit at your next get together.

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Ingredients

• 2 cups cinnamon graham cracker crumbs (about 15 sheets)
• 1/2 cup finely chopped honey-roasted peanuts
• 1/2 cup butter, melted
• 1 (4-oz.) semisweet chocolate baking bar, chopped
• 2 cups whipping cream, divided
• 1 (8-oz.) package cream cheese, softened

• 1 cup creamy peanut butter
• 1/2 cup firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large bananas, sliced
• Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts

• Preparation

  1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

  2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.

  3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.

  4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.

  5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.

Sweet Potato Pie with Maple Candied Pecans...

Doesn't this recipe from Eclectic Recipes look absolutely fabulous?  I'm ready for a slice, how about you?

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Sweet Potato Pie with Maple Candied Pecans

INGREDIENTS:

For the pie:
1 pre-made piecrust
1 lb cooked and mashed sweet potatoes
14 oz condensed milk
3 eggs
2 teaspoons pumpkin pie spice
For the topping:
1 1/2 cups pecan halves
3 tablespoons maple syrup
2 tablespoons butter
1/2 teaspoon pumpkin pie spice

DIRECTIONS:

Heat oven to 350. Bake sweet potatoes in oven or microwave until soft. Cool and mash in a large bowl. Add condensed milk, eggs and pumpkin pie spice.

Roll out pie shell in a deep dish pie plate. Pour pie filling into pie crust. Bake at 350° for 55 - 60 minutes, or until set.

Combine pecans, maple syrup, butter and pumpkin pie spice. Mix well and spread on a parchment paper lined cookie sheet in a single layer. Bake at 350° for 10 - 15 minutes, stirring midway through cooking.

Mississippi Mud Pie Recipe...

Here is a delicious Mississippi Mud Pie recipe I'd like to share with you from Country Living I think you will love!  

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Ingredients

• 1   (9-inch) store-bought piecrust
• 1  stick(s) unsalted butter
• 1 3/4 cup(s) sugar
• 4  tablespoon(s) cocoa
• 1/4  cup(s) all-purpose flour
• 4  large eggs, beaten
• 1  teaspoon(s) vanilla extract
• 3  cup(s) vanilla or mocha ice cream, slightly softened
• 3  tablespoon(s) fudge sauce

Directions

1. Preheat oven to 450 degrees F. Line crust with parchment paper and weight with dried beans or pie weights; bake until dough is lightly golden and set, 10 to 15 minutes. Remove pie and cool on a wire rack. Reduce oven temperature to 350 degrees F.
2. For filling: In a bowl, stir together butter, sugar, and cocoa until well combined. Add flour, eggs, and vanilla and mix until smooth. Pour mixture into prepared crust and bake for 30 to 40 minutes.
3. Remove pie from oven and cool completely on a wire rack. Gently mound ice cream over pie and freeze until ice cream sets. Drizzle with fudge sauce before serving.

Glazed Doughnut Muffins...

A doughnut and a muffin?  Yes, please!  Had to share this delectable recipe from Sweet Pea's Kitchen.

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Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.

YIELD: 12 muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

Quick Chicken Noodle Soup Recipe...

Here is a quick chicken noodle soup recipe adapted from CountryLiving.

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Ingredients

• 2  carton(s) (26-ounce) reduced-sodium chicken stock or broth
• 2  cup(s) water
• 3  large carrots, peeled and thinly sliced
• 3  stalk(s) celery, thinly sliced
• 1  large onion, finely chopped
• 3 1/2 cup(s) cooked, shredded chicken
• 1/2  pound(s) extra-wide egg noodles
• 2  tablespoon(s) minced parsley
• 2  teaspoon(s) kosher salt
• 1/2  teaspoon(s) freshly ground black pepper

Directions

1. In a 5 to 6-quart soup pot, bring stock, water, carrots, celery and onion to a boil; reduce heat to medium-low, cover and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls and enjoy!

Snickers Cake Recipe...

Are you a Snickers fan?  Who isn't right?  Well, take a look at this super rich chocolate snickers cake recipe from Plain Chicken.  Prepare to be amazed!

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Snickers Cake Recipe

1 box devils food cake mix, plus ingredients to make the cake 1 can sweetened condensed milk 1 jar Smucker's hot caramel ice cream topping 1/2 cup chocolate chips 2 cups heavy whipping cream 1/2 cup powdered sugar 1 tsp vanilla 3 snickers candy bars, chopped 1/3 cup peanuts, chopped caramel sauce chocolate sauce Bake cake in a 9x13-inch pan according to direction on the package. While cake is baking, mix condensed milk and caramel topping until well blended.  When the cake is done and while it's still hot, poke holes in it with a fork or straw.  Pour milk mixture over the cake. Allow cake to cool completely.  Sprinkle chocolate chips over cake. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla.  Whip on high speed of an electric mixer for 1-2 minutes.  Stir in chopped snickers. Spread over cake.  Sprinkle chopped peanuts over cake.  Drizzle caramel and chocolate sauce on top. Chill.

Chocolate Muffins with Red Wine Recipe...

Looking for a romantic Valentine's Day recipe?  I'm sharing this wonderful recipe from My Kitchen Affair.  Can't you just smell them baking in the oven?  Yum!

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Chocolate Muffins with Red Wine

2 (240 g) cups whole wheat flour

1/3 (40 g) cup cocao powder

1/2 cup (110 g) brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1 (236 ml) cup red wine

1/4 cup (30 ml) oil (neutral flavor, such as grapeseed oil)

1 tsp vanilla extract

Preheat the oven to 350 F (180 C).

In a large bowl, mix the flour, cocoa, sugar, baking powder, baking soda and salt.

In the another bowl, whisk the eggs. Pour the wine, oil and vanilla. Carefully pour the wet mixture into the dry one and stir until well incorporated.

Pour the batter into the muffin tins and bake for 20 minutes or until the toothpick comes out clean.