Sunday, May 14, 2017

Triple Chocolate Strawberry Cake Truffles /#SundaySupper

Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!
 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 
Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
 
Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 
 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.
Use your hands or a fork or knife and chop up the cake in to small pieces. 
Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

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. The Recipe Box -->

print recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake
  • 1 cup Butter, softened
  • 3 cups Sugar
  • 4 eggs-divided
  • 1 cup Cocoa
  • 4 cups Flour
  • 3 teaspoons Baking Soda
  • pinch of Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • 1 cup fresh strawberries, chopped
Chocolate Frosting
  • 1 cup Butter, softened
  • 1 teaspoon Vanilla Extract
  • 4 cups Confectioner's Sugar
  • 3/4 cup Cocoa
  • 3-5 tablespoons Milk
Chocolate Ganache
  • 12-16 ounces Milk Chocolate Bar
  • 3-4 ounces Heavy Whipping Cream
  • Decorative Sprinkles

INSTRUCTIONS:

  1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
  2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
  3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
  4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
  5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
  6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
  7. Chop strawberries into smaller than bite size pieces. Set aside.
  8. Use your hands or a fork or knife and chop up the cake in to small pieces.
  9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
  10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
  11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
  12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
  13. Sprinkle with sprinkles!
Created using The Recipes Generator

Friday, May 12, 2017

Fruit and Graham Cracker Snacks~15 Minute Friday!

Welcome to 
15 Minute Friday!



(printable recipe at end of post)
(makes 4 snacks)
4 slices of Cream Cheese
2 Chocolate Graham Crackers (cut in half)
12 Fresh Blueberries
2 slices of Fresh Strawberries
1/2 Banana
Sprinkle of Confectioners Sugar


This is a very simple recipe, and you can easily change it to make it your own. I used a block of cream cheese, but I am sure that whipped cream cheese can be used just as easily. This recipe uses strawberries, blueberries and bananas, but any combination would work. I can see using pineapple chunks, orange segments, and mango for a tropical touch! I sprinkled the top of the crackers with a light dusting of confectioners sugar, but a drizzle of honey, or a sprinkle of coconut flakes would be awesome.
These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.  I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!  

 How 15 Minute Friday works~ 

Every Friday I plan to post a simple and quick recipe that can be made in 15 minutes or less. It might be a morning bite, or maybe an
afternoon snack, or evening treat to enjoy. The only rules I have set for myself is that the recipe has to be able to be made within 15 minutes. That time does not include getting the ingredients out of the pantry or fridge, but once they are gathered together, the clock begins! The point is to present to you, a quick, tasty, recipe that you will enjoy and won't take you all day to cook.

Thank you for joining me for the inaugural issue of 15 Minute  Friday! I hope you enjoyed it!
print recipe

Fruit and Graham Cracker Snacks

prep time: cook time: total time:

INGREDIENTS:

  • 4 slices of Cream Cheese
  • 2 Chocolate Graham Crackers (cut in half)
  • 12 Fresh Blueberries
  • 2 slices of Fresh Strawberries
  • 1/2 Banana
  • Sprinkle of Confectioners Sugar

INSTRUCTIONS:

  1. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!
  2. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.
Created using The Recipes Generator

Thursday, May 11, 2017

Celebrate It! Blog Link Party!

Hello! Thank you for stopping by today! 
Join the party and link up to share your latest creations! I am so glad you are here!

 Last weeks featured links:

Last Black Dress Must-Haves
from

Flan 
from
 
Mother's Day Printables
from

Let get partying!


Sunday, May 7, 2017

Chicken Fried Picnic Salad / #SundaySupper

Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn't love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad! 
Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!) 

 Chicken Fried Picnic Salad
(printable recipe at end of post)

Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper

Fried Chicken 
 2pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying

Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice

Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
 Filet the chicken breasts if they are too thick.
Cut out any veins and fatty pieces.
Slice chicken into slices.
Set up a mini frying station with flour, add the garlic powder and pepper.
Put eggs in another dish and whip.
Crush crackers.
Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
Pan fry the corn in a teaspoon of butter.
Cook bacon and chop. Chop onion.
Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve. 
Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds.  Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. 
Drizzle with your favorite dressing, and enjoy!
Thanks for joining me today!
Scroll down and find more gorgeous salads created by #SundaySupper family members! 


Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

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 Saladsprint recipe

Chicken Fried Picnic Salad

INGREDIENTS:

Potato Salad
  • 1/4 cup Mayonnaise
  • 2 teaspoon Mustard
  • 2 teaspoon Sugar
  • 2 hard boiled Eggs
  • 3 medium Potatoes
  • ground pepper
Fried Chicken
  • 2 pounds boneless, skinless Chicken Breasts
  • 2 cups Flour
  • 1 tablespoon Garlic Powder
  • Ground Pepper
  • 6 Eggs
  • 6 packs Ritz Crackers Everything flavor
  • Oil for frying
Salad
  • Iceberg Lettuce
  • Romaine Lettuce
  • Cherry Tomatoes
  • 1/4 cup chopped Onion
  • 1/4 cup Corn Niblets
  • 2 Hard Boiled Eggs
  • 2 pieces Bacon
  • Sunflower Seeds
  • Dressing of your choice

INSTRUCTIONS:

  1. Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
  2. Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
  3. Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
  4. In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
  5. Filet the chicken breasts if they are too thick.
  6. Cut out any veins and fatty pieces. Slice chicken into slices.
  7. Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
  8. Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
  9. Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
  10. Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
  11. Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!
Created using The Recipes Generator

Thursday, May 4, 2017

Celebrate It! Blog Link Party!

Hi there! I am so glad you stopped by! 
Link up what you would like to share, so we can celebrate with you! I am excited to see what you have been creating! 

Last weeks featured posts:

5 Dining Secrets at Disney
from

Ways To Reuse Coffee Grounds
from
Lollipops Spring Flowers
from
Let's Party!


Monday, May 1, 2017

Chicken Avocado Caprese Salad / #TasteCreations

Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}


Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 
Thank you to all the members of #TasteCreations
 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual Saladprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

  • 8 ounce Chicken Breast
  • 1 1/2 teaspoons Mrs Dash Italian Medley
  • 2 ounces Extra Virgin Olive Oil
  • Iceberg and Romaine Lettuce
  • Fresh Avocado
  • 6-7 Grape Tomatoes
  • 4 Slices Fresh Mozzarella Cheese
  • 5-6 Fresh Mozzarella Balls
  • Balsamic Glaze

INSTRUCTIONS:

  1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
  2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
  3. Spray a frying pan with pan spray, and cook chicken until done.
  4. Chop and wash the lettuce. Place on a plate.
  5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.
Created using The Recipes Generator