I had a few of you at Thanksgiving ask for the recipe for the Chex Mix and the Homemade Peppermint Oreos - so here they are:

Homemade Peppermint Oreos

2 boxes devils food cake mix
4 eggs
2/3 c. canola oil

Frosting -
1 8oz package of cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. peppermint extract (I did add less than a teaspoon -I didn't want it too strong for the kids)
sprinkles or crushed candy for decorating
red or green food coloring (optional)

Preheat oven to 350. Line cookie sheet with parchment paper.
Combine cake mix, eggs, and oil in a large bowl and mix using a mixer. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on cookie sheets and flattend slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from cookie sheet and place on wire rack to cool.

In small bowl, combine cream cheese and butter and mix until blended. Gradually add in powderered sugar and peppermint extract until icing is smooth. Color frosting red or green, if desired. Spread half the cookies with icing and top with remaining cookies. Roll cookies in sprinkles or crushed candy - or just leave them plain. Store in refrigerator in a tightly sealed container.

Chex Mix School Fuel

4 c. rice chex
4 c. corn chex
3/4 c. brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1/4 tsp. baking soda
1/4 c, chocolate chips
1/4 c. white chocolate chips

optional: (I ommitted these to make the mix gluten free)
1/2 c. peanuts
1 c. pretzels

Measure cereal out into a large bowl. Line cookie sheets with wax paper.

In a large microwaveable bowl, add the brown sugar, butter, and corn syrup. Microwave on high for 2 minutes, stirring after 1 minute until melted and smooth. Stir in baking soda and mix until dissolved. Add the cereal and nuts and pretzels, if adding. Stir to coat cereal. Microwave for 3 minutes, taking it out to stir cereal after each minute. Spread on cookie sheet. Cool for 10 minutes and break into bite size pieces. Put chocolate chips in small bowl and microwave for 30 second intervals until melted and smooth. Drizzle over cereal mix. Do the same with the white chocolate chips. Allow chocolates to cool or place in refrigerated until set. Eat and enjoy! Store in an airtight container if it lasts that long!

BEST Hot Chocolate in the WORLD.

I have so many recipes to post and not enough time right at the moment to type them all out. But winter break is coming and I will make up for some lost time then, I promise! For now, this is definitely a cheater's recipe, but it is too good not to post.

*This is seriously the BEST hot chocolate I have ever had. And Boyd and I are hot chocolate connoisseurs. So even though it is only semi-homemade, you won't regret trying it. Thanks to Morgan who sent us our first can of the perfect chocolate shavings*

Perfect Hot Chocolate

10 Tbsp. shaved chocolate from 1 can of Williams-Sonoma "Rich & Creamy Hot Chocolate: Luscious Bittersweet Chocolate Shavings (Guittard)." Granted, it does cost $19.50 for a can that serves 8. But think about it, where else can you buy the most perfect mug of hot cocoa for $3.00 (including milk and whipped cream)? Cheaper than starbucks! Just hide it from the kids.

2 cups WHOLE milk (if you're going to use such nice chocolate shavings don't skimp on the milk!)

5 Tbsp. heavy whipping cream, whipped with 1 Tbsp powdered sugar and 1 tsp. good vanilla

Heat milk to scalding. Add chocolate shavings and whisk until dissolved. Pour into pretty mugs. Top with freshly whipped cream (don't use the canned stuff!). Sprinkle additional chocolate shavings on top of cream. Snuggle in with a good book.

Candy Corn Sugar Cookies & Mummy Dogs

I know Halloween's come and gone, but I still wanted to share these. We had our usual family dinner on Sunday, but we put a Halloween twist on it. All night long people kept pulling out all sorts of Halloween inspired food creations. We ate a LOT! Here's what I contributed:


Candy Corn Sugar Cookies
1 batch of your favorite sugar cookie dough
yellow and orange food coloring
butter cream frosting

Divide your cookie dough into thirds. Color 1/3 yellow and 1/3 orange. Divide each 1/3 in 1/2, so you have 6 dough balls in all. Chill in fridge for 1-2 hours. When chilled roll each dough ball into a rectangle approximately 9inx4in (doesn't need to be perfect)
Using a pizza cutter, cut each rectangle into thirds lengthwise making 3 long strips.
Place 1 strip yellow, 1 strip orange, and 1 strip white together and press seams together with your finger. (again doesn't have to be perfect)
Using a sharp knife, (I used the edge of a large, thin metal spatula) cut dough into triangles and place on to a cookie sheet.
Bake 6-8 minutes at 350

Make your frosting, color 1/3 yellow, 1/3 orange. Put each color in a plastic baggy, cut a small hole in the corner and go to town.

Sounds like a lot of work, but it really isn't bad at all. And if you want to see some step-by-step pictures click here




Mummy Dogs
1 package little smokies
2 rolls crescent dough like pillsbury

Unroll crescent dough but do not separate into triangles. Using a pizza cutter cut crescent dough into strips. Roll each little smokie up into a strip of dough and bake according to crescent roll package directions. Use mustard for the eyes.

Apple Cider Doughnuts

So I didn't take the picture. Or for that matter come up with the recipe. Both are from a favorite food blog smitten kitchen. Her posts are funny and sometimes even better than the recipes are her funny pictures and comments about her son. But anyhow, i digress. These doughnuts are amazing. Everything below the title is all the author but here are a couple of notes from my experience:

- The author says that the cider should reduce to 1/4 of a cup in about 20 minutes. Mine took closer to 45, just put it on early and let it simmer and simmer, longer than you would think.

- The doughnuts are supposed to go in the fridge for 20 minutes before you fry them. 20 minutes is definitely only a starting time. I have left my doughnuts in for alot longer without any problems.

- I have only ever dipped the doughnuts in cinnamon and sugar so I can't say anything about the glaze except that after dipping them in cinnamon and sugar I wouldn't have them any other way.

- One more thing, a doughnut cutter makes these really really easy, that is the one special piece of equipment needed to make these and a 3.5 in cutter is a perfect size for smallish doughnuts and perfect sized doughnut holes (after eating 10 doughnuts you will appreciate that at least they were "smallish").

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inchdoughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Pumpkin Bars

Pumpkin bars just don't have the same appeal in the summertime as they do in the fall.  Since autumn weather has finally arrived for us, I'm in the mood for this tasty dessert.  This gives you the same flavors and textures as a pumpkin roll without all the fuss of rolling it up.

4 eggs
1 cup salad oil
2 cups sugar
15 oz. pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1 cup nuts (optional for some - not for me)

FROSTING:

8 oz. cream cheese
1/2 cup butter
1 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar, sifted to break up lumps

Mix eggs, oil, sugar, and pumpkin into large bowl.  Sift flour, baking powder, soda, salt, cinnamon, ginger, cloves, nutmeg, and nuts together and add to mixture.  Pour into greased and floured cookie sheet and bake at 350 degrees for 25 to 30 minutes.

Frosting:  Beat cheese, butter, vanilla, and milk together until soft.  Add powdered sugar until correct consistency.  Spread on bars.  Cuts better if chilled.  Store in refrigerator.

Cinnamon Sugar Popcorn

I came across this recipe a couple weeks ago while trying to come up with a sweet snack that wasn't completely jam-packed with sugar. And we were all set to watch a movie, so what better than popcorn? We're on a mission to dramatically reduce the amount of refined sugar we eat in this house so I made a few changes to the recipe to make it a little more "healthy", the result? DELICIOUS! Benton asked me to "please make some regular popcorn" because this wasn't tantalizing his taste buds as it was mine. Turns out, after trying it, I had to remind him to eat his "regular" popcorn because that's what he wanted. I made this again for a big family movie night and it disappeared pretty quick. So, pretty much it's the perfect sweet & salty snack.

Cinnamon Sugar Popcorn: (pictures coming soon)
from allrecipes.com

• 1 cup unpopped popcorn
• 1/3 cup butter ( I used a little less)
  
• 2/3 cup white sugar (I used 1/2 c. Xagave brand agave nectar instead)
  
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Pop your corn with an air popper, or if you're like us and don't have one, on the stove in a stock pot with some olive oil. Put into a Large mixing bowl and set aside.

Preheat oven to 250 degrees

Combine the remaining ingredients in a small sauce pan and cook until thick and bubbly (I let it boil no more than 2 min, it should still be real liquid-y, just a little thicker than you started out with)

Pour over popcorn and mix until evenly coated.

Spread popcorn into large roasting pan ( I used a 16x20 in) and put in 250 degree oven for 10 min. After 10 min, turn heat off and allow popcorn to stay in oven for another 20 min. Remove from oven and let cool before eating.

*This makes a BIG batch, so unless you're feeding a crowd, I'd half it.

Cranberry Pumpkin Bread

In honor of fall, an easy, yummy, pumpkin bread. Enjoy!

Cranberry Pumpkin Bread

4 eggs
2 C. pumpkin puree
1 C. vegetable oil
4 C. sugar
4 1/2 C. flour
2 Tbls. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
4 C. fresh cranberries, chopped in a food processor

Preheat oven to 350 degrees.
In a bowl, mix eggs, pumpkin, and oil. Add dry ingredients and mix well. Add cranberries and mix. Divide dough into 2 large loaf pans and 1 small loaf pan. Bake for 50 min.


Note - to make it healthier, you could use whole wheat flour instead of white, use 1/2 c. applesauce for half of the oil, and cut the sugar down some. I have not tried it with sugar substitute or a less refined sugar. If you experiment, let me know how it turns out!

And So it Begins...with something sweet

(photo by www.howdoesshe.com)
Welcome! I don't know about all of you, but I am really excited about this. It's still in the works, we'll work out the kinks as we go along, but I thought we better get this thing rolling before too long.
So, to start things off, in true Dahl form, I'll be posting a dessert, of course. A simple dessert, be it, but a delicious one! I made 3, yes 3, batches of these babies in 24 hours last weekend. I don't think I remember seeing cookies disappear so fast since the time Brian stashed a dozen cookies off a plate for himself without anyone knowing, leaving us all to believe we were complete pigs, when in fact he was. Just playing Brian, I'm pretty sure I ate close to 12 of those myself. (that's another recipe for another time that will surely be posted) Really, these cookies are SO GOOD, not to mention beautiful. Can cookies be beautiful? if so, these were. (my cookies really did look exactly like the picture) This is my new go-to recipe for chocolate chip cookies. There are a few little notes that go with recipe I'll post below. Ok. Get ready....
(sorry, I'm having problems with the font size, if you hadn't noticed)

PERFECT Chocolate Chip Cookies (slightly adapted from www.howdoesshe.com)

2 Cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, melted (yes, I said MELTED)

1 Cup brown sugar, packed

1/2 cup white sugar (granulated)

1 Tbsp Vanilla

1 egg

1 egg yolk

1 1/2 Cups chocolate chips (semi-sweet, dark, or milk, if you're into that)
1 c. chopped nuts

Melt butter in glass mixing bowl. While butter is melting, combine dry ingredients*, whisk to combine. When butter is melted, add sugars* and mix until smooth. Add egg, egg yolk, and vanilla. Mix till combined. Add dry ingredients, mix just until combined. Stir in nuts and 1/2 of chocolate chips. Yes, only 1/2 or maybe 2/3, but put the extra in a small bowl for later. Put the dough in the refrigerator, after you have a taste of course, for 1 hour. If you don't you'll have flat, crispy, ugly cookies. After 1 hour, take out dough, have another bite, and then scoop, with cookie scoop if you have one, into balls. Grab your bowl of chocolate chips and dip the top of the cookie dough balls in it (this is part of why these are so dang pretty) before placing them on the baking sheet. Bake at 350 degrees for 11-13 min. Take them out when the tops are just a tab bit shiny.

*Notes:
Be sure not to pack your flour. Sift it if you want, or I just make a heaping cup full and level it off with a knife.
You want to really pack your brown sugar, obvious I know, just really pack it in there.