Bacon and Eggs

I am always baking up treats and taking them to work for my co-workers to enjoy.  I bet they will be quite surprised when I tell them I brought in bacon and eggs for breakfast and they head to the break room to see my April Fools Day bacon and eggs.  I also sent some of these into work with my husband.  I hope he gets a kick out of tricking his co-workers.  :)

I am not sure where I originally got this idea from but I am pretty sure my sister had something to do with it.  I had not made these for quite awhile but somehow they came to mind when I was thinking of something to take into work .  These are always a huge hit with my co-workers.  These would be a really fun treat to make with children.

Bacon and Eggs
Bacon and Eggs

White candy melts (or vanilla almond bark)
Yellow M&M’s
Pretzel sticks

- Line baking sheets with parchment (or wax) paper and lay pairs of pretzels two inches apart covering the entire tray.
- Melt white chocolate in a double boiler, or in the microwave as per package directions.
- Spoon melted chocolate on top of pretzel pairs and top with one or two M&M’s.
- Let cool, remove from paper and place in air tight container in a cool place.

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Double Chocolate Chip Cookies

This is by far my favorite recipe for chocolate cookies.  Ever since I came across this recipe on Pinterest I can’t seem to get enough of them.  The possibilities of add-ins are endless, milk chocolate, white chocolate, candy, nuts.  Change them up and make them your own, but make them often.

If you are like me and making cookies is more of a spur of the moment decision and not a planned event, let me teach you a trick to getting that butter to soften in 20-30 minutes.  The best, yet messiest way, to soften butter is to grate it with a cheese grater.  The second best, and my preferred method, is cutting the butter into tiny little pieces and letting it set under the heat of my range hood.  The smaller the pieces the quicker it softens

Double Chocolate Chip Cookies
Double Chocolate Chip Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips

1 – Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
2 – Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.
3- Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Recipe as seen on Real Simple

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Irish Egg Rolls – Jessica’s Virtual Baby Shower

My friend and fellow blogger Jessica, of Sunny Side Up, is expecting her first baby in a few short weeks. Since many of Jessica’s friends live so far away from her we are celebrating the way bloggers do, with a virtual baby shower. I was so excited to see that I was invited to party along with them. Although I have only got to meet her once, Jessica and I have been friends for about 6 years now.  She is such a sweet lady and I wish her and her family all the best.

The theme of this shower is Jessica’s Pot of Gold. Jessica holds a special place in her heart for irish dancing and has even taught some very successful little dancers herself. Her love runs so deep that she has decided to give her daughter an Irish influenced name.  The dish I am bringing to the party is a traditional Irish dish, corned beef and cabbage, with a Chinese spin.  The spin that I put on the dish represents the time Jessica and her husband have recently spent living in China.

Be sure to check out the entire line-up of Irish influenced party food offered at this shower by visiting the hosts websites; Jessica (My Baking Heart) and Krystal’s (Mrs. Regueiro’s Plate). Thank you ladies for hosting a beautiful shower for our dear friend Jessica.  Before leaving, don’t forget the most important thing, mingle with the guest of honor.  Head on over to Sunny Side Up and wish Jessica and her husband well as they get ready to welcome their precious little girl into the world.

As luck would have it (did you get the pun? Luck, Irish themed baby shower?) Anyway, moving on, I just so happened to remember that egg rolls were on my kitchen bucket list.  Another one bites the dust on the list.  Making egg rolls was actually quite fun.  The part I don’t care for is my house smelling like hot oil for the rest of the day.  That is definitely a smell I can do without.  The egg rolls however, were quite delicious.  I will admit, I was skeptical as I had never eaten corned beef before or an egg roll before but I think the two combined together nicely and made a great finger friendly party food. 

Irish Egg Rolls

Corned Beef and Cabbage Egg Rolls

15 egg roll wrappers
10 ounces corned beef brisket, diced
4 cups green cabbage, julienned
1 cup carrots, julienned
5 small Yukon gold potatoes, finely diced
3 tablespoons butter, divided
2 cloves garlic, minced
1 egg, beaten
1 quart canola oil for frying
Salt and freshly ground pepper to taste
Stone ground mustard or Chinese mustard for dipping

Cook Vegetables- Melt 2 tablespoons butter in a large skillet over high heat. Add cabbage, carrots, and half the minced garlic. Cook just until the cabbage starts to give off liquid and reduces in half. Do not overcook; the cabbage should remain crisp. Season with salt and pepper to taste. Refrigerate mixture until completely cool. Return skillet to medium heat. Add a tablespoon of butter, potatoes, remaining garlic, salt and pepper to taste and sauté 5 minutes. Add 1/3 cup water to skillet and cover until potatoes are cooked through. Place potatoes into refrigerator to cool. Once vegetables are cooled continue to next step.

Make Egg Rolls- On a work surface place one egg roll wrapper with a point toward you. Pat the cabbage and carrots dry with a paper towel. Place a heaping tablespoon the cabbage mixture on the wrapper and top with the same amount of corned beef and potatoes. Heavily brush all the edges of egg roll wrapper with the beaten egg. Begin rolling the wrapper tightly around the filling. Halfway up, fold in the sides, then continue to roll the rest of the way. Repeat with the other wrappers.

Fry egg rolls- In a large, high-sided pot, heat the oil to 350°F. Gently drop in the egg rolls (two at a time) and fry until golden brown and cooked through, about 5 minutes. Remove and drain on a towel. Slice in half on the bias.

Serve- Serve with stone ground mustard or Chinese mustard for dipping.

Recipe inspiration from The Nibble.

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S’more Cups

Have you ever had the hankering for a warm gooey s’more but didn’t have access to a campfire to make one?  Well this my friends is your ticket to year round s’more deliciousness, no campfire needed!  Everything you love about a s’more is packed into one easy to eat bite size cup.

If you are bored with the traditional s’more or just want to change it up a bit try switching out the chocolate underneath the marshmallow for a Rolo or even Reese’s peanut butter cup.  Do you prefer dark chocolate?  No problem, just use dark chocolate instead.  Whatever flavor combinations you decide, I am sure you will adore these sweet treats just as much as my friends and I have.

S'more Cups

S’more Cups

7 whole graham crackers
1/4 cup powdered sugar
6 tablespoons butter, melted
2 small milk chocolate candy bars, divided
12 large marshmallows

1- Preheat oven to 350°F.
2- Place graham crackers into the bowl of a food processor and pulse until crackers are fine crumbs. Add in powdered sugar and melted butter and pulse until graham cracker crumbs are thoroughly moistened.  Using a tablespoon, evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Shape into shallow cups with a mini tart shaper or your fingers. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break one of the candy bars into rectangles. Remove pan from oven and place 1/2 rectangle into each cup.
3- Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly puffed and softened. Cool for 15 minutes in pan before carefully removing to a cooling rack to cool completely.
4- Break remaining candy bar in small pieces and place in a small bowl. Microwave on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 20 seconds.  Using a table spoon dollop enough melted chocolate on top of each cup to cover the marshmallow.  Let stand at room temperature 40-60 minutes or until chocolate has set.  Store the cups in a single layer in an airtight container for up to one week.  Freezing is not recommended.

Yields 24 cups

Recipe as seen in Pampered Chef’s Simply Sweet; 56 Irresistible Desserts Cookbook, 2010.

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