Coconut Fruit Dip

After a wonderful and lovely Christmas break we are back to offer a delicious treat just in time for all the New Year's Eve parties. This comes from the kitchen on Momma Wasden. She started making this a few years back and it quickly became a staple for our get-togethers. It is quick and easy and people will beg you for the recipe.

You will need:
1 stick butter (Once again, I highly recommend using real butter. I know, I am starting to sound like Paula Deen here but it is the holidays. Enjoy it while it lasts!)
1 C sugar
1 C heavy cream
1 tsp vanilla
1-2 tsp coconut extract (found in the baking aisle by the vanilla and other extracts)

Melt butter in pan. Add 1 cup sugar and stir. Mix for about 2 minutes on medium heat. Remove from heat and add cream, vanilla, coconut extract. Mix well. Put in a blender and blend well. ( I use an immersion blender and mix in pan I am using. Either way works great.)

It will be thin. If you want to serve it right away you can serve it as a fruit drizzle. Place out a plate of fruit. Instruct your guest to drizzle over their fruit plate. You can also place it in the fridge to thicken and serve more as a dip.

We hope you have a wonderful New Years. We are thrilled to start a new year. We have some great recipes we are excited to share.

Christmas Carmels

My grandma always makes carmels at Christmas. I love them because they are incredibly soft and buttery. Christmas is the best time for candies and all things sweet. These fall right into that category. Don't be intimidated by trying to make candy. It really is simple if you have a candy thermometer. You don't need to spend a lot of money to get one. Just grab one from your closest Walmart or Target and you are ready to go. You must have a candy thermometer (not a meat thermometer) because candy can get away from you if you are not watching it.

My sister-in-law gave me this recipe a short time ago and they turned out just like my grandma's carmels. I couldn't be happier with them.

2 cubes butter

2 cups sugar

2 cups corn syrup

2 cups heavy cream, divided

1/4 tsp salt 

1 tsp vanilla

In a large, heavy pot over medium-low heat combine butter, sugar, corn syrup, salt, and 1 cup heavy cream. Gently stir until sugar dissolves (do not rush this process). When sugar has dissolved, place candy thermometer in pot and turn heat up to medium/medium high and cook until thermometer reaches 224, stirring occasionally. Add the last 1 cup heavy cream and continue cooking until thermometer reaches 234, stirring occasionally. Stir in vanilla. Pour caramel into well greased 9x13 pan. Cool caramels for 7 hours. Cut into squares (any size you like) and wrap in wax paper. Enjoy!

Happy Baking!

Top 5 Christmas Cookies

The holidays always scream one thing for me. BAKING!!! From cookie exchanges to neighbor gifts it seems like I spend most of December in my kitchen. I often find myself torn about which cookie I am going to take to the next party. I have put together a list of the top 5 cookies that I love to make in December to help our those of you that are still searching for that perfect little plate of cookies to hand out to your loved ones. Happy Baking!

1- Hershey Cool Whip Truffles- I cannot tell you how popular these are! Everytime I bring them to an event they are one of the first things gone. The only trick is about these cookies is they are best served frozen. Take them to a party that they will be served quickly or ask the host to place them in the freezer when you get there. Click for the recipe here.

2- Lofthouse Sugar Cookies- I know that it is easy to go out and buy sugar cookies at the store but there is something so rewarding about creating them yourself. These are FANTASTIC for any cookie exchange. People will beg you for the recipe. The secret to these is they have sour cream in them which keeps them soft. Click for the recipe here.

3- Scotcheroos- These are commonly done with rice krispies and cut into bars. My Aunt Julie would make these as individual cookies with Chex cereal and I fell in love with them. Lovers of butterscotch with enjoy these. They are a fun cookie with a little bit of class above the bars. Click for the recipe here.

4- Shortbread Cookie- Here is a shoutout to my Grandma. She makes them every year for Christmas and I anxiously await parties at her house because I know that these cookies will be waiting for me. You can leave them plain or you can drizzle chocolate on them to dress them up. My grandma makes large batches of them and stores them in a cool place. They store wonderfully and are awesome to grab for a last minute treat to give to friends. So cute wrapped in a cellophane bag with a bow. Click here for the recipe.

5- Rice Krispy Roll- I got this recipe from Amysfinerthings.com. I love these because they are so good and so easy. I also always have the ingredients on hand so this is a go-to recipe in a pinch. I love to make these when Jake comes home and tells me that we will have company in an hour. ( He loves to do this to me.) I always like to have a little something when people come over. This is a great cookie for any occasion. Click here for the recipe.

Candy Cane Hot Chocolate

 

 

These are super easy and make a great holiday gift for teachers, coworkers, or neighbors. You only need two ingredients the chocolate and crushed candy canes. The miniature milk jugs, straws, tags, and Santa bells all came from Hobby Lobby.

 

 

First melt your chocolate in bowl. I used this whole bag and it made about 5 milk jugs. I put the bowl in the microwave for 30 seconds then kept doing 10 second intervals til it was completely melted. While microwaving the chocolate crush your candy canes. I used 5. Once the chocolate is melted pour directly into the milk jugs via a funnel to avoid getting it all over.

 

 

I filled mine about 3-4 tablespoons full. Tap the bottom of the jug on a hard surface so the chocolate settles to the bottom. Then sprinkle the crushed candy cane on top. I used a funnel when doing this as well so I could direct where it would go. After sprinkling on the candy cane stick in the straw. Once this is done let sit for 20 mins or until the chocolate is hardened.

 

 

The final step is adding the bakers twine, instruction card, and Santa bell.

 

 

Write on the instruction card "Add 8-10 oz of hot milk and enjoy." Wrap the bakers twine multiple times around the jar then tie on the Santa Bell and the card. These are really fun to make. As an extra you can deliver Pirouette sticks with them. Nothing goes better with hot chocolate than a Pirouette stick to dip in it!

Happy Holidays-Brittany

 

 



Skinny Peanut Butter Banana Muffins

I found this baking blog, Sally's Baking Addiction a while back and I fell in love with everything that she does. Everything she post on her blog makes my mouth water and then I have to try and recreate it myself. Recently I found a recipe for Peanut Butter Banana Muffins http://sallysbakingaddiction.com/2013/09/18/skinny-peanut-butter-banana-muffins/ and I absolutely love peanut butter so I had to try it. Ayden and I spent Saturday morning baking and I am so glad we did. These muffins are a little taste in peanut butter heaven, plus they have a healthy side to them as well. Can't get much better than that. Here is what you will need.

• 2 Ripe Large Bananas, mashed with no chunks
• 1/4 C Honey
• 1/4 C Dark Brown Sugar
• 1/2 C 0% Plain Greek Yogurt (I use Vanilla)
• 1 Large Egg
• 1/3 C Unsweetened Almond Milk (you can use regular cows milk)
• 1/2 C Creamy Peanut Butter
• 2 Tsp Vanilla
• 1 3/4 C White Whole Wheat Flour
• 1 Tsp Ground Cinnamon
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/4 Tsp Salt

Optional:

• 1/3 C Mini Chocolate Chips
• 1/4 C Creamy Peanut Butter, Melted (for the topping)

In a medium bowl whisk mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla until smooth and thick.

In a separate large bowl whisk together flour, cinnamon, baking soda, baking powder, salt and chocolate chips (if using). Pour the wet ingredients and lightly whisk until combined. Try not to over stir the muffin batter or your muffins will have a tough texture. Stir until you have no flour pockets.

Fill the muffin cups practically all the way to the top.

Bake for 5 mins at 425 degrees. Keeping muffins in the oven, reduce the over temperature to 350 and continue to bake for another 12 minutes or until you can insert a toothpick in the center and it comes out clean. While warm drizzle muffins with the melted peanut butter.

If you love peanut butter like I do you will love these muffins. Give them a try!
 

Keurig Mini

I was so excited to get my new Keurig Mini! We are huge hot chocolate fans at our house and this makes the perfect cup. It's super easy to use and only takes 2 minutes. It makes so many different beverages from coffee and tea to hot chocolate and lemonade. It also comes in a ton of great colors. I went with Aqua but you can also get it in red, yellow, orange, green, blue, white, black, purple, platinum and more.

 

 

We had an awesome family night with ours by doing a hot chocolate bar and watching Christmas movies. All you have to do is fill the top with water either 6,8,or 10 ounces

 

Then put the flavor cup in the designated slot and hit the "Brew" button.

 

 

When the light stops flashing it is ready to serve.

 

 

Add whatever topping you want. We used caramel, toffee, candy cane pieces, marshmallows, chocolate shavings, sprinkles, and of course whipped cream. It is delicious.

 

 

 

Let me know if you have any questions about this product. I would be more than happy to answer them!

 

 

Holiday Hot Fudge

Every year for Christmas Eve my mom makes a special dessert. I look forward to it the entire month of December. I try to take it easy during the large meal so I will have room to enjoy this little luxury. It is warm brownies with peppermint ice cream topped with home made hot fudge. It is delicious. I hope you try it and maybe create a little tradition of your own.

1/2 C butter
6 oz chocolate chips (I use milk chocolate but use whatever you like best)
2 1/2 C powdered sugar
1 can evaporated milk (not condensed!)
1 tsp vanilla

Melt butter in medium sauce pan. Add chocolate chips. Melt together and stir well.

Add powdered sugar. Stir. Mixture will be thick.

Add evaporated milk and stir until smooth.
Boil for 2 minutes. Add vanilla and stir.

Serve warm.

Hershey Cool Whip Truffles

These have long been a favorite around the Wasden household. They are famous outside our home as well. Every time we take these to a party we are asked for the recipe. Really, to say that these are divine is an under statement. They are amazing!!!

You'll need:
2 large Hershey bars (6.8 oz each). You can do with or without almonds. Whatever you prefer. We always do them with almonds.
1 medium size Cool Whip
1 1/2 C crushed vanilla wafers

Break the candy bars into small pieces and place in microwave bowl. Melt in microwave 30 seconds at a time. Stir in between and melt until chocolate is smooth.

Add frozen Cool Whip and stir together. Mixture should look marbled brown and white.

Place spoonfuls in crushed wafers. Cover them in crumbs and form into small ball. Place on cookie sheet.

Freeze until firm. These are best served cold so keep in freezer until ready to plate.

I'm so excited for you to try these. They really are amazing.

Spinach Berry Salad



 

 

At work every year around this wonderful holiday season we have a competition. This time of year is when people will gain between 5-10 pounds because of all the Christmas Parties and gatherings. The competition is to see who can stay the same weight or who can even lose weight during this holiday season. One morning I was looking in the fridge trying to think of something I could take for lunch that wasn't a sandwich and would be a healthy option. I had spinach, turkey, blueberries, raspberries, pomegranate, and avocado. I had also gone to the store the night before and found this dressing that inspired me to put all of these items together. When I put it all together and drizzled my dressing over the top I was excited to take a bite. It was so bright and colorful! I'm not a big berry fan in my salads but this salad change my mind forever. Having all the different berries with the creamy avocado was an excellent choice. The vinaigrette pulled it all together.

 

Here is what you need:

Spinach

Blueberries

Raspberries

Pomegranate

Avocado

Turkey

Lite Raspberry Vinaigrette (Smith's Private Selection)

 

You don't need a lot of the vinaigrette, a little goes a long ways. Pile everything together and drizzle you the Raspberry Vinaigrette and enjoy a healthy lunch! Happy Holidays!

 

 

Chicken Noodle Soup

Soup is, by far, our favorite meal around my house. Jake loves and hates when I make soup. He loves it because it is his favorite and he hates it because he knows he will be sick the rest of the night from eating too much. I love to make soup because it is easy and doesn't use a lot of dishes so clean up is simple. This is my chicken noodle soup with homemade noodles. Do not be intimidated by the idea of homemade noodles. They are super simple and can elevate a soup exponentially!

2 chicken breasts
1 large diced potato
6 sliced carrots
1 chopped onion
3 chopped celery stocks
1 cup frozen peas
6 cups water
3 cups chicken broth
1 Tbsp season salt
pepper to taste

Boil chicken in the 6 cups of water. I usually salt and pepper the water to create nice broth.
Remove chicken when cooked through and cube or shred. Put back in water. Add carrots, potato, onion, and celery. Add chicken broth, season salt, and pepper. Bring to a simmer.  Don't worry if the soup seems to have a bit too much water. The flour from the noodles will need some extra liquid. Add some water if you think it needs it. Cook until veggies are tender. Add peas shortly before serving.

Homemade noodles:
2 eggs
1 1/3 C flour
2 tsp salt (I like mine a little salty but you can adjust this however you would like)

Add all ingredients in bowl and combine. Don't be afraid to get your hands dirty with this. If it is still really sticky add flour until it is no longer sticky to the touch.
 Roll out on counter to desired thickness. (Noodles will puff just a bit when cooked.)

Cut noodles with pizza cutter.
 

Make sure soup is boiling and drop into soup.
They will cook really quickly. They will float to the top when they are done.

Enjoy!

 

Creamy Mashed Potatoes

Just in time for Thanksgiving here is a fantastic recipe for creamy mashed potatoes. The secret is using two different kinds of potatoes and cream cheese!

You will need:
1 bag of Russet potatoes
1 bag of Gold Potatoes
8oz of cream cheese
Milk
Butter
Salt and Pepper

 

I like using two different kids of potatoes. Russet potatoes have a different texture than the Gold. Russet are more dry and fluffy and Gold are more moist and velvety. By combining them you get the best of both worlds a moist yet fluffy potato.

 

Begin by washing and peeling your potatoes. I used 5 Russet potatoes and 6 Gold potatoes. That made enough to feed about 5 people. Then Boil them til they are soft all the way through.

 

 

Then drain all the water and mash them all up in the same pot. You will need the heat for the cream cheese to melt into the potatoes.

 

 

Then add the cream cheese. I start with 4 oz. After the cream cheese is mixed in. Then add milk, butter, and salt and pepper to your liking. You can add more cream cheese to get the texture you want. Then serve and enjoy!

Happy Cooking- Brittany

Panera Broccoli Cheese Soup In Bread Bowls

This past weekend it snowed here in Utah and I was freezing! All I wanted to do was sit on the couch with a bowl of soup and watch movies until the snow went away. Soup helps me get through this freezing season that I'm not a huge fan of. Give me a big bowl of soup and I'm a happy camper. One of my favorites is Broccoli Cheese soup. I have never be able to find a recipe that is close to Kneaders famous Broccoli Cheese soup. I found this recipe for Panera Broccoli Cheese Soup and I thought it looks like Kneaders Broccoli Cheese so why not give it a try. So I made it and it turned out almost exactly like Kneaders. I also love soup in bread bowl so I decided to make my own bread bowls, so easy! Here is what you will need:

1/4 Tbs Melted Butter
1/2 Medium Onion
1/4 C Flour
2 Cups Half and Half Cream (I use heavy whipping cream)
3 C Chicken Stock
1/2 lbs Broccoli (about 1 cup)
1/4 tsp Nutmeg
8 oz Grated Sharp Cheddar Cheese
1 Frozen Loaf of Bread (makes 2-3 bread bowls)
1 egg

 

 

 



The morning that you are going to make your soup, take out a loaf of frozen bread dough. Spray a plate or a pan with cooking spray and put your loaf on the plate to defrost. Take plastic wrap and gently lay it over your frozen loaf so that as it thaws the top will not dry out.
Once it has defrosted cut the loaf in half or thirds pending on what size you would like your bread bowls to be.

Take each section of the dough and make a ball by grabbing the ends of the dough and wrapping them underneath until it forms a round ball. Place them on a cookie sheet cover in wax paper and cover the tops of the balls in plastic wrap so they will not dry out. Now just let them hang out and raise.



Now for the soup. Add butter to your pot and let it melt. While your butter is melting dice up your medium onion. Once diced add it to your melted butter and sauté until your onions are translucent. Next you will add your flour. You will want to make sure you are constantly stirring your flour mixture so your flour doesn't burn. Stir that for about 2 minutes than add your cream and chicken stock. Let that simmer for 20 minutes.

Your soup should have a thicker consistency and is ready for your broccoli. Add all your broccoli. I was add double the broccoli because we like a lot of broccoli so add as much as you would like. You will want to cut your broccoli down in to small bit size pieces. Let  your broccoli simmer on low for 25 minutes until broccoli is tender.

Add your nutmeg and salt and pepper. This next step is completely up to you. We like our soup to have a smoother consistency so at this point I will pull out my potato masher and start mashing the broccoli into smaller pieces. After I have broken down the broccoli into smaller pieces I add the cheese. Let your cheese melt. Once it is melted your soup is ready.

Now to get back to the bread bowls. At this point the bread should have doubled if not tripled in size.

While the broccoli is getting tender I will preheat my oven to 350 degrees. Take an egg and beat it up. Add a little water to your egg. This egg wash is what will give your bread bowls the nice golden color. Take a brush and very gently bush your egg wash onto to the bread bowls. Put into your oven for 20-25 until they are golden brown.

You are now ready to eat. Cut the top off your bread bowl. Pull all the bread out of the inside (great for dipping!) and fill your bowl up with delicious Broccoli Cheese Soup. You can top with more cheese if you are cheese lover like myself. I hope you all enjoy my favorite soup! Stay warm!