Sunday, October 23, 2016

Pizza Steak Hoagie / #SundaySupper

Today, we are celebrating pizza, and I thought I would share my very favorite pizza item, the Pizza Steak Hoagie. Growing up, the pizza steak hoagies that I loved were made with cube steak slices that were pounded down and tenderized. I thought I would change that up by using filet mignon for a taste that simply melts in your mouth. 

 

Pizza Steak Hoagie
(printable recipe at end of post)
(makes 2 Sandwiches)
1-8 ounce Filet Mignon
1/2 medium Onion
1/2 cup Mozzarella Cheese, shredded
Pizza Sauce
2 Hoagie Rolls

Trim the fat edges off of the steak.  Cut the steak across the thickness of the steak. Use a meat mallet to pound down in to thin slices. Cut off any large fat pieces you may have missed.

 Slice onion in to thin slices.
Cook the fat in a frying pan. Remove the fat pieces, but leave the juice from the fat.
In a separate pan, saute the onions in a pat of butter.
Pan fry the steaks, to medium rare, in the pan where you cooked the fat. 
Spread the pizza sauce on to the bread. Add the sauteed onions to the bottom piece and the cheese to the top piece.
Place under broiler until onions are hot and cheese is melted.
Place meat on top of onions.
Enjoy your Pizza Steak Hoagie!

Thank you for joining me today and Thank you to Coleen from The Redhead Baker for being our host for this fun and tasty event!

 Here is what the rest of the #SundaySupper family created for today!

  Appetizers

Breakfast

Condiments

Desserts

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 2 Sandwichesprint recipe

Pizza Steak Hoagie

INGREDIENTS:


  • 1-8 ounce Filet Mignon
  • 1/2 medium Onion
  • 1/4 cup Mozzarella Cheese, shredded
  • Pizza Sauce
  • 2 Hoagie Rolls

INSTRUCTIONS:


  1. Trim the fat edges off of the steak. Cut the steak across the thickness of the steak. Use a meat mallet to pound down in to thin slices. Cut off any large fat pieces you may have missed.
  2. Slice onion in to thin slices.
  3. Cook the fat in a frying pan. Remove the fat pieces, but leave the juice from the fat.
  4. In a separate pan, saute the onions in a pat of butter.
  5. Pan fry the steaks, to medium rare, in the pan where you cooked the fat.
  6. Spread the pizza sauce on to the bread. Add the sauteed onions to the bottom piece and the cheese to the top piece.
  7. Place under broiler until onions are hot and cheese is melted.
  8. Place meat on top of onions.
  9. Enjoy your Pizza Steak Hoagie!
Created using The Recipes Generator

Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator

Thursday, October 20, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Hi everyone!
I am so glad you stopped by!
I know everyone has been busy this week. There just seems to be so much happening!
I am trying to slow down and enjoy this gorgeous fall season and the soon-to-be-here-holidays,
but it sure is difficult to do. 
Let's get to the party! Last weeks entries were amazing, and I can't wait to see this weeks!

Here are last weeks most clicked links:


15 Things to do With Leftover Halloween Candy
from

Twenty Easy Pie Recipes
from 

Caramel Apple Martini Recipe
from


Thank you to every one who linked up and to those who stopped by to browse! 
 I love that all you talented and creative people take the time to share!

Here are a few ways to make the party fun for everyone: 


1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!
 
2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.    
Your link will get tweeted twice also.

3. By linking up you are giving me permission to feature your post on social media. Proper credit is always given.

Let's get this party going!

Chocolate Caramel Apple Bundt Cake / #BundtBakers

It's October and it's Bundt Bakers time, and this Chocolate Caramel Apple Bundt Cake said CELEBRATE to me! This classic chocolate cake is stuffed full of small apple bites, rimmed with toffee chips, and drizzled with caramel sauce. It definitely screams fall!

Chocolate Caramel Apple Bundt Cake
(printable recipe at end of post)
(makes 8 mini bundt cakes)

2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water
2-3 Granny Smith Apples, cut in to bite sized pieces  
12-15 ounces melted Caramel Bits
1/4 cup Toffee Bits

Preheat oven to 350 degrees.

Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one. 
Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.

Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes. 
Cool cake on rack, and remove from pan. When completely cooled, place on plate.
Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
Enjoy your Chocolate Caramel Apple Bundt Cake!

Scroll down to see more cakes made by #BundtBakers for today's fun and tasty challenge!




  • Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs




  • Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer



  • Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes



  • Chocolate Caramel Apple Cake by The Freshman Cook



  • Ginger and Cinnamon Bundt Cake by Los Chatos Chefs



  • Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice



  • Jack O'Lantern Cake by Palatable Pastime



  • Persimmon Apple Bundt by Tea and Scones





  • Pumpkin Pie Bundt by Jane's Adventures in Dinner




  • Robert E. Lee Bundt Cakeby The Queen of Scones



  • Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm



  • Sticky Pecan Pie Bundt by Food Lust People Love


  • h

    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
     Follow our Pinterest board
     Links are also updated each month on the BundtBakers home page


    yield: 8 mini bundtsprint recipe

    Chocolate Caramel Apple Bundt Cake

    INGREDIENTS:


    • 2 1/4 cups Flour
    • 1 teaspoon Baking Powder
    • 3/4 teaspoon Baking Soda
    • Pinch Salt
    • 2/3 cup Butter
    • 1 3/4 cups Sugar
    • 2 Eggs
    • 3 ounces unsweetened Chocolate, melted and cooled
    • 1 teaspoon Vanilla
    • 1 1/4 cups Water
    • 2-3 Granny Smith Apples, cut in to bite sized pieces
    • 12-15 ounces melted Caramel Bits
    • 1/4 cup Toffee Bits

    INSTRUCTIONS:


    1. Preheat oven to 350 degrees.
    2. Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.
    3. Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
    4. Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.
    5. Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes.
    6. Cool cake on rack, and remove from pan. When completely cooled, place on plate.
    7. Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
    8. Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
    Created using The Recipes Generator






    Wednesday, October 19, 2016

    Chocolate Brownie Ghosts / Choctoberfest2016

    This time of year is so exciting with fun things seeming to be around every corner! Cooler weather, fall leaves, pumpkins, Halloween, and Chocolate Brownie Ghosts! I made these yummy ghosts very simple and easy by starting with a boxed brownie mix. The brownies can actually be made several days before you will be serving your ghosts! You make the fondant, (super easy), form your ghosts, and enjoy the fun!

    Chocolate Brownie Ghosts
    (printable recipe at end of post)

    1 box of your favorite Brownie Mix
    Wilton Silicone Brownie Pops Pan 
    16 ounces Mini Marshmallows
    2-5 tablespoons Water
    2 pounds Confectioner's Sugar, sifted
    1/2 cup solid Vegetable Shortening
    4" cookie sticks (1 for each ghost)
    large circle to use as a ghost pattern


    Mix together the brownie ingredients according to the box or  recipe you chose.
    Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package. 
    Here is the package for the silicone mold. I bought mine at Jo Ann's. I think it was about $6.00 with their 40% off coupon.
    Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
    Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. 
    Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
    When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8" thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.
    Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing. 
    Let dry for a few hours. Serve in candy corn shot glasses!

    Thanks for joining me today! I know that fondant can get tricky and frustrating. Please feel free to email me if you have any questions. (thefreshmancook@hotmail.com)

    Click Wilton for the fondant recipe link.

    yield: 8 Ghostsprint recipe

    Chocolate Brownie Ghosts

    prep time: 10 hourcook time: 30 MINStotal time: 10 hours and 30 mins

    INGREDIENTS:


    • 1 box of your favorite Brownie Mix
    • Wilton Silicone Brownie Pops Pan
    • 16 ounces Mini Marshmallows
    • 2-5 tablespoons Water
    • 2 pounds Confectioner's Sugar, sifted
    • 1/2 cup solid Vegetable Shortening
    • 4" cookie sticks (1 for each ghost)
    • large circle to use as a ghost pattern

    INSTRUCTIONS:


    1. Mix together the brownie ingredients according to the box or recipe you chose.
    2. Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package.
    3. Here is the package for the silicone mold. I bought mine at Jo Ann's. I think it was about $6.00 with their 40% off coupon.
    4. Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
    5. Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
    6. When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8" thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.
    7. Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing.
    8. Let dry for a few hours. Serve in candy corn shot glasses!
    Created using The Recipes Generator

    Here are some other Choctoberfest2016 recipes for today!
    They all look so yummy!


    Sunday, October 16, 2016

    Pumpkin Popcorn Box Party and A Giveaway! / Popcornboxparty2016

    Welcome to the 2016 Pumpkin Popcorn Box Party and Giveaway! Today I am joining many creative bloggers to participate in this Halloween party fun thrown by Laura Kelly Designs! This is my second time joining in the crazy creativity and it has been a blast! The popcorn boxes are decorated for the holiday in any way you see fit, which means that they can be scary or sweet, plain or elaborate, functional or decorative, any way you want to design them. 
     I wanted to use my popcorn box for it's purpose, and make it look like Halloween. I love the adorable papers and trims that were so sweetly given to us by the sponsors, so I used them to decorate my box to be cutesy and not scary, but still Halloweenish!

    Pumpkin Popcorn Box
    1 bag microwave Popcorn
    1/4 cup Orange Royal Icing
    small orange Pumpkin Sprinkles
    orange, yellow and black Sprinkles

    Place the popcorn on a baking sheet.
    Drizzle with royal icing. 
    Sprinkle with pumpkin sprinkles, and orange, yellow, and green sprinkles.
    Let dry for several hours or overnight.
    Fill boxes with popcorn!

    Don't forget about the giveaway! Scroll down to see the creativity from the other participating bloggers, and enter the giveaway!
    Good Luck!



    a Rafflecopter giveaway  


    Thanks for stopping by today!  

    Friday, October 14, 2016

    Chocolate Cookie Butter Cups / #Choctoberfest2016

    If you are a lover of Reese Cups, chocolate, and/or cookie butter, this recipe is for you! I saw these cute little tart pans at the store and my mind immediately went to making these Cookie Butter Chocolate Cups. I had been thinking about them for a while, with thoughts of using a large tart pan, but I love these individual ones. There are so many ways to present these as gifts for someone special! I wrapped these in a fall design, but they would be adorable for any holiday!

    Chocolate Cookie Butter Cups
    (makes 1-3" round tart)
    Recipe at end of post

    5 ounces Milk Chocolate
    1/4 cup Cookie Butter
    small tart pan

    Melt the milk chocolate in a double boiler. 
    Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
    Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
    Return to freezer until cookie butter is firmly set. 
    Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
    Once the chocolate is completely set, flip the pan over and pop the chocolate cup out. 
    The cookie butter center is soft, and the chocolate outside is firm and amazing!
    Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.

    Have fun making this tasty, yummy treat! Thanks for stopping by today!

    This post is part of the fun and tasty group, #Choctoberfest 2016!
    Scroll down to see all the other tasty recipes being presented today by other #Choctoberfest participants!
    >Don't forget about the #Choctoberfest2016 giveaway! Click here to enter to win a prize package worth over $350!



    print recipe

    Chocolate Cookie Butter Cups

    INGREDIENTS:

    • 5 ounces Milk Chocolate
    • 1/4 cup Cookie Butter
    • 3" Tart Pan

    INSTRUCTIONS:

    1. Melt milk chocolate in a double boiler.
    2. Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
    3. Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
    4. Return to freezer until cookie butter is firmly set.
    5. Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
    6. Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
    7. The cookie butter center is soft, and the chocolate outside is firm and amazing!
    8. Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
    Notes
    1. I used a mini 3" round tart pan that I found at Michael's. They come 2 to a pack. I used milk chocolate from Trader Joe's. It is excellent and easy to work with. I used Trader Joe's Cookie Butter. For any questions, please email me at thefreshmancook.com
    Created using The Recipes Generator