Sunday, August 27, 2017

Watermelon Treats / #SundaySupper

I am always happy and sad to see Labor Day come around. I don't like that it means the end of summer, but I love that fall will soon be in the air! Labor Day gives us the chance to celebrate both summer and fall along with the reason for the day~to celebrate working men and women! We are sharing Labor Day Menu Ideas today for SundaySupper, and I am excited about these simple and fun Watermelon Rice Krispie Treats!
Watermelon Treats 
(printable recipe at end of page) 
(makes 12 treats)
3 tablespoons Butter 
10 ounces Marshmallows
6 cups Rice Krispies Cereal
Candy Corn Cookie Cutter
Frosting Colors in Pinkish Red, Green, and White
3 #2 decorating tips, 3 decorating bags
Mini Chocolate Chips
Sticks for the treats


Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
 Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan. 
Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon.
Fill in the area. Let dry.
Use the white frosting to draw a straight line to resemble the white part of the rind.
Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Thanks so much for joining me today! 
Scroll down a bit to find many more menu ideas for celebrating Labor day!
Thank you to Em Beitel for hosting today's tasty event!
Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

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.

Watermelon Treats

INGREDIENTS:


  • 3 tablespoons Butter
  • 10 ounces Marshmallows
  • 6 cups Rice Krispies Cereal
  • Candy Corn Cookie Cutter
  • Frosting Colors in Pinkish Red, Green, and White
  • 3 #2 decorating tips, 3 decorating bags
  • Mini Chocolate Chips
  • Sticks for the treats

INSTRUCTIONS:


  1. Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
  2. Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan.
  3. Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
  4. Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
  5. Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon. Fill in the area. Let dry.
  6. Use the white frosting to draw a straight line to resemble the white part of the rind.
  7. Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Created using The Recipes Generator

Friday, August 25, 2017

S'mores Popcorn / #15 Minute Friday

I wanted to get at least one more S'mores recipe posted before everyone switches from summer mode to autumn! This is truly a simple recipe, so perfect for #15MinuteFriday! It is tasty and addicting, as I have found most S'mores recipes are! I have made S'mores Popcorn before, but this time I wanted to try out a new product I happened across, Hershey's S'mores Baking Pieces. It is found in the baking section of the grocery store, next to the chocolate chips.
 S'mores Popcorn
(printable recipe at end of page)

Bag of microwave Popcorn
1 bag Milk Chocolate Chips
1 bag Hershey's S'mores Baking Pieces

Melt the milk chocolate chips in a double boiler over low heat.
Pour popcorn into a shallow pan. A half sheet pan works great, if you have one. You want the popcorn to be in a single layer. Be sure to remove any unpopped corn kernels.
Drizzle 1/2 of the melted milk chocolate over the popcorn, moving back and forth. The chocolate sometimes tends to want to drip in small clumps. Don't worry about  the clumps They will hold the S'mores pieces better!
Place pieces of the graham cracker, marshmallow and chocolate piece from the bag onto the chocolate. Lay it right on top of the chocolate drizzle. Everywhere there is chocolate, place a piece or two of the baking pieces.
Once you have placed as much of the baking pieces as you want, take the rest of the melted chocolate and drizzle it over the popcorn and baking pieces. You might have to reheat it again. Set aside to allow the chocolate to dry. Enjoy!
Thanks so much for joining me today!

 

S'mores Popcorn

INGREDIENTS:


  • Bag of microwave Popcorn
  • 1 bag Milk Chocolate Chips
  • 1 bag Hershey's S'mores Baking Pieces

INSTRUCTIONS:


  1. Melt the milk chocolate chips in a double boiler over low heat.
  2. Pour popcorn into a shallow pan. A half sheet pan works great, if you have one. You want the popcorn to be in a single layer. Be sure to remove any unpopped corn kernels.
  3. Drizzle 1/2 of the melted milk chocolate over the popcorn, moving back and forth. The chocolate sometimes tends to want to drip in small clumps. Don't worry about the clumps They will hold the S'mores pieces better!
  4. Place pieces of the graham cracker, marshmallow and chocolate piece from the bag onto the chocolate. Lay it right on top of the chocolate drizzle. Everywhere there is chocolate, place a piece or two of the baking pieces.
  5. Once you have placed as much of the baking pieces as you want, take the rest of the melted chocolate and drizzle it over the popcorn and baking pieces. You might have to reheat it again. Set aside to allow the chocolate to dry. Enjoy!
Created using The Recipes Generator

Thursday, August 24, 2017

Celebrate It! Blog Link Party!

Hi all! I am so glad you stopped by!
Link up what you want to share, and let's celebrate it together!

Last weeks 3 featured links:
 The Best Way to Clean Kitchen Cabinets
from

10 Unique, Creative Outdoor Fall Door Wreaths
from

5 Tips for Updating Your Closet For Fall
from

Let's Party!

Monday, August 21, 2017

Triple Chocolate Cookies / #DarkRecipes

Today we are making #DarkRecipes to celebrate the #SolarEclipse that is happening today. I thought it would be fun to make these Triple Chocolate Cookies to commemorate the occasion, and because they are triple chocolate! Triple Chocolate! For all my chocolate loving friends, there is no need to say more! 
Scroll down past this yummy recipe and see all the #DarkRecipes being made today! 
Triple Chocolate Cookies
(printable recipe at end of post)
(makes 20-25 cookies)
1 cup Butter
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
 3 ounces unsweetened chocolate, melted and cooled
2 cups Flour
8 ounces Semisweet Chocolate Chips
6 ounces Milk Chocolate Chips


 Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
Add flour and mix. Dough may be getting a little thick now.  Continue to mix until all the flour is incorporated into the dough.
Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon. 
This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips. 
 Bake for 12-15 minutes. Cool on rack, and enjoy!


Dark Recipes For The Solar Eclipse
 

     

    Triple Chocolate Cookies

    INGREDIENTS:


    • 1 cup Butter
    • 3/4 cup Sugar
    • 3/4 cup Brown Sugar
    • 1 teaspoon Baking Soda
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 3 ounces unsweetened chocolate, melted and cooled
    • 2 cups Flour
    • 8 ounces Semisweet Chocolate Chips
    • 6 ounces Milk Chocolate Chips

    INSTRUCTIONS:


    1. Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
    2. Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
    3. Add flour and mix. Dough may be getting a little thick now. Continue to mix until all the flour is incorporated into the dough.
    4. Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon.
    5. This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips.
    6. Bake for 12-15 minutes. Cool on rack, and enjoy!
    Created using The Recipes Generator

Sunday, August 20, 2017

Surprise Inside Brownie Bites / #SundaySupper

It's that time of year again! School is starting soon, or maybe it has already started at your house! Although my son has already graduated college, if I remember anything from him going to school, it was how hungry he was every day when he got home! Some kind of after school snack was a necessity. Lot of times I made it healthy and good for him, and other times I made something sweet that I knew he would like. That's what these Surprise Inside Brownie Bites are. A sweet after school snack with a little surprise inside!
Surprise Inside Brownie Bites 
(printable recipe at end of page)
(makes 25-30 )

6 ounces Milk Chocolate Chips
1/2 cup Butter
3/4 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 1/4 cup Flour
3 tablespoons Unsweetened Cocoa
1 teaspoon Baking Powder
Pinch of  Salt
Mini peanut butter cups (2 per brownie)

Frosting 
1 1/2 cups Confectionery Sugar, sifted
1/4 cup Butter, softened 
2-3 tablespoons Milk
1 ounce semi sweet Chocolate Square, melted
Chocolate Sprinkles




This is the pan I used, but you can use anything that will result in small, mini brownies. Grease the cups with spray, then wipe out any extra. Set aside. Preheat oven to 350 degrees.
 Melt chocolate. butter and sugar in a saucepan over low heat. 
Pour into large bowl and add eggs and vanilla. Beat with mixer.
Add flour, cocoa, baking powder and salt to bowl. Mix together.
 Fill each cavity as shown.  Bake for 9 minutes, then remove from oven and place on a cooling rack.
Immediately place 2 mini chocolate peanut butter cups in each brownie. Push down so they are even with the top of the brownie. I used Mini Milk Chocolate Peanut Butter Cups from Trader Joes. They come in a 12 ounce tub, and they are fabulous! (and addicting) You could also use some of the mini peanut butter cups I have seen around at the stores, or even just a single small one, instead of a mini!  Cool for 5 minutes.
Remove from pan and allow to cool completely on the cooling rack.
Make frosting by mixing together the confectioner's sugar, butter, milk, and melted chocolate square.
I used a Witon tip #31 to decorate some of the brownies, but not all. They taste good both ways! Sprinkle sprinkles on the ones with frosting and enjoy!

Thank you for dropping by today and joining me! There are lots of Back to School Snack ideas available from members of #SundaySupper. Just scroll down a bit to find some tasty ideas that I know your back-to-school kids will love!

Sunday Supper Best After School Snacks

Cookies

Fall Flavors

Healthy Snacks

Savory Snacks

Sweet Snacks

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.


Follow The Freshman Cook on these pages! 
 
 

Surprise Inside Brownie Bites

INGREDIENTS:

Brownies
  • 6 ounces Milk Chocolate Chips
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cup Flour
  • 3 tablespoons Unsweetened Cocoa
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • Mini Reese Cups (2 per brownie)
Frosting
  • 1 1/2 cups Confectionery Sugar, sifted
  • 1/4 cup Butter, softened
  • 2-3 tablespoons Milk
  • 1 ounce semi sweet Chocolate Square, melted
  • Chocolate Sprinkles

INSTRUCTIONS:

Brownies
  1. This is the pan I used, but you can use anything that will result in small, mini brownies. Grease the cups with spray, then wipe out any extra. Set aside. Preheat oven to 350 degrees.
  2. Melt chocolate. butter and sugar in a saucepan over low heat.
  3. Pour into large bowl and add eggs and vanilla. Beat with mixer.
  4. Add flour, cocoa, baking powder and salt to bowl. Mix together.
  5. Fill each cavity as shown. Bake for 9 minutes, then remove from oven and place on a cooling rack.
  6. Immediately place 2 mini chocolate peanut butter cups in each brownie. Push down so they are even with the top of the brownie. I used Mini Milk Chocolate Peanut Butter Cups from Trader Joes. They come in a 12 ounce tub, and they are fabulous! (and addicting) You could also use some of the mini peanut butter cups I have seen around at the stores, or even just a single small one, instead of a mini! Cool for 5 minutes.
  7. Remove from pan and allow to cool completely on the cooling rack.
Frosting
  1. Make frosting by mixing together the confectioner's sugar, butter, milk, and melted chocolate square.
  2. I used a Witon tip #31 to decorate some of the brownies, but not all. They taste good both ways! Sprinkle sprinkles on the ones with frosting and enjoy!
Created using The Recipes Generator

Thursday, August 17, 2017

Celebrate It! Blog Link Party!

Hello! I am so happy you stopped by!
I can't believe summer is thinking about ending, but I do love fall! I also can't believe school is starting already!!!
 Link up what you have been creating, so we can celebrate with you!

Last weeks three featured links!:

Simple Tips for Living on Next to Nothing
from
Garden Galette
from
Fall Table Centerpiece
from


Let's go! We have a party to get to!



Tuesday, August 15, 2017

Cherry Clafouti / #juliachild

Happy Birthday to Julia Child! Today I am joining a group of blogger friends to celebrate this very talented chef and author with each of us recreating one of her marvelous recipes! I chose her Cherry Clafouti recipe. There are several reasons. I love fresh cherries. Cherries are in season right now, and the Cherry Clafouti is so simple of a recipe, and the simplicity of the ingredients is what makes it amazing! I added chocolate to the top of the finished dish, because, well, chocolate and cherries! I just couldn't leave it alone! Sorry, Julia! (it tastes great!)
Cherry Clafouti (kla-foo-tee)
(serves 6-8)
(printable recipe at end of page)
1 1/4 cup Whole Milk
2/3 cup Granulated Sugar
3 large Eggs
1 tablespoon Vanilla Extract
1/2 teaspoon Kosher Salt
1/2 cup Flour
3 cups Cherries, pitted
Semi Sweet Chocolate for drizzling
Powdered Sugar for dusting




Rinse cherries. Pull off stems and pit the cherries. Set aside. Preheat oven to 350 degrees. Butter a 7-8 cup baking dish.
In a blender, blend the milk, sugar, egg, vanilla, salt and flour until smooth.
Pour batter into the baking dish. Add the cherries. Bake for 45 minutes to an hour. While the clafouti is cooking, melt the chocolate in a double boiler over low temperature.
The clafouti is done when puffed and brown and when a knife stuck through the center come out clean. 
 Drizzle chocolate on the plate and over the cherry clafouti. Sprinkle with powdered sugar. Serve warm and enjoy. This also is perfect as a breakfast treat the next day!

Lots of Julie recipes below! Check them out!

 Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table
 Petits Pains by Karen's Kitchen Stories 

 Coq Au Vin by Monica's Table 
 Homemade Puff Pastry by Amy's Cooking Adventure
 Julia Child's Roast Chicken by Feeding Big
 Cherry Clafouti by The Freshman Cook
 Creme Brûlée by Culinary Adventures with Camilla
 Cauliflower Gratin by A Day In The Life on The Farm 


Cherry Clafouti

INGREDIENTS:


  • 1 1/4 cup Whole Milk
  • 2/3 cup Granulated Sugar
  • 3 large Eggs
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Flour
  • 3 cups Cherries, pitted
  • Semi Sweet Chocolate for drizzling
  • Powdered Sugar for dusting

INSTRUCTIONS


  1. Rinse cherries. Pull off stems and pit the cherries. Set aside. Preheat oven to 350 degrees. Butter a 7-8 cup baking dish.
  2. In a blender, blend the milk, sugar, egg, vanilla, salt and flour until smooth.
  3. Pour batter into the baking dish. Add the cherries. Bake for 45 minutes to an hour. While the clafouti is cooking, melt the chocolate in a double boiler over low temperature.
  4. The clafouti is done when puffed and brown and when a knife stuck through the center come out clean.
  5. Drizzle chocolate on the plate and over the cherry clafouti. Sprinkle with powdered sugar. Serve warm and enjoy. This also is perfect as a breakfast treat the next day!
Created using The Recipes Generator