my foodgawker gallery

 

Monday
Dec172012

12 days of Christmas treats 2012

Friday
Dec142012

Veggie juice #1

In case you happen to be tired of the copious amounts of calorie-laden goodies I have been sharing, I offer you a reprieve! Thanks to a very generous and kind friend, we are owners of a brand new juicer! And we have been using it like crazy. This week I have had a veggie juice for breakfast and lunch every day, followed by a sensible dinner. I had to "cheat" by eating something substantial before dinner the last three days because I get light-headed if I don't. I don't like feeling light-headed. The detox feels good, though. My body is happy!

Dan and I have a standard juice that we make, but when we are in short supply of ingredients we have to improvise. This juice was one of my improvisations that turned out delicious! If you have a juicer, you must give this a try.

Run the following through a juicer:

3 kale leaves

A handful of spinach

1 cucumber, quartered

3 carrots

2 tomatoes, quartered

Small handful of fresh parsley

2 green apples, quartered

1 lemon, quartered, deseeded and most of peel cut off

1 clove garlic

1 inch of peeled ginger

This made somewhere around 16 ounces of juice. I loved the tiny bit of zing that the garlic added, but omit that if you would like.

It is delicious and sooo healthy! More juice recipes to come, as well as naughty, delicious treats. :)

Wednesday
Dec122012

Baby Ruth caramel corn

We made it! It's Day #12 of Twelve Days of Christmas Treats! It went fast, didn't it? I still plan on sharing a few more goodies, but perhaps after a few days off. Any requests?

I have spent a good deal of time thinking about this particular recipe. I wanted to make caramel corn, but not just plain old caramel corn. And then one day I was in the grocery store and I spotted a Baby Ruth candy bar as I waited in the checkout line. I thought about how Baby Ruths are the most underrated candy bar in existence. Have you eaten one recently? They are good. The best! Well, one of the best. And that is how caramel corn and Baby Ruths became one.

I hope you enjoyed my string of treats! It has been a ton of fun posting and of course eating all of it (which is why I sit here at my computer sipping a mean green veggie juice).

Preheat your oven to 275 degrees F. Coat a large, rimmed baking sheet with cooking spray and set aside.

Prepare 10-12 cups of popcorn in a large, heavy-duty saucepan. Set aside.

In a medium saucepan, melt 1/2 cup butter over medium heat.

Add:

1/4 cup light corn syrup

1 cup light brown sugar

Cook, stirring constantly, until the mixture is smooth and amber in color, 4 to 5 minutes.

Remove from the heat and add:

1/2 cup marshmallow creme

1 teaspoon vanilla

Stir until the mixture is free of lumps.

Pour over the popcorn.

Carefully stir with a large spoon until the popcorn is well-coated.

Add:

12.5-oz. package of fun-size Baby Ruth candy bars, unwrapped and coarsely chopped

Carefully fold in the candy bar pieces.

Pour the popcorn onto the prepared baking sheet.

Bake in the preheated oven for 20 minutes, occasionally reaching in to stir and flip the popcorn around.

Remove the baking sheet from the oven and let the popcorn cool for a few minutes. At this point you can either let it harden on the sheet and then break pieces off, or you can form the popcorn into balls (or whatever shape you wish) and then let it harden.

Either way, you are going to love this stuff. 

See you in a few days, friends. 

Baby Ruth Caramel Corn

Spruce up your popcorn with one of America's favorite candy bars!

Serves: 12

Total time: 45 min

Baby Ruth Caramel Corn

Ingredients:

  • 12 cups popped popcorn
  • 1/2 cup butter, melted
  • 1/4 cup light corn syrup
  • 1 cup light brown sugar
  • 1/2 cup marshmallow creme
  • 1 teaspoon vanilla extract
  • 12.5-oz. package fun-size Baby Ruth candy bars, unwrapped and coarsely chopped
Instructions:
  1. Preheat oven to 275 degrees F. Coat a large, rimmed baking sheet with cooking spray and set aside. Pop 12 cups of popcorn in a large, heavy-duty saucepan. Set aside.
  2. In a medium saucepan, melt the butter over medium heat. Add the corn syrup and brown sugar and cook until mixture is smooth and is amber in color, 4 to 5 minutes.
  3. Remove from heat and immediately add the marshmallow creme and vanilla. Stir until smooth. Pour the mixture over the popcorn and carefully stir with a large spoon until the caramel is evenly distributed and popcorn is well-coated. Fold in the Baby Ruth pieces.
  4. Pour the popcorn onto the prepared baking sheet and bake in the preheated oven for 20 minutes, occasionally reaching in the oven to stir and flip. Remove from oven and let cool. Break off in pieces. Store in an air-tight container.

 

 

Tuesday
Dec112012

Egg nog nutella ice cream

I admit to not being a huge lover of egg nog. My husband thinks I'm crazy, but he doesn't like mushrooms so the feelings are mutual. I discovered this week, however, that egg nog ice cream? Love! I am so glad I tried this. It is one of the tastiest ice cream flavors I have ever eaten. That is saying a lot, considering the ice cream "problem" I had during my last pregnancy. 

If you have an ice cream maker and perhaps some leftover egg nog hanging out in your fridge, you absolutely have to give this a try. I added a little bit of rum to round out the flavor, but feel free to omit that if you are worried about children consuming it.

Here is Day #11 of Twelve Days of Christmas Treats! One more day! What oh what will Day 12 bring?

In a large bowl, combine:

2 cups egg nog (I used light, but regular may be even more delicious)

1 pint heavy whipping cream

14-oz. can sweetened condensed milk

2 tablespoons rum (optional)

1 teaspoon vanilla

Mix well.

I chilled all of my ingredients beforehand, but if you don't have time to do this go ahead and stick the bowl in the fridge for 20 minutes or so.

Pour the mixture into an ice cream maker and churn for 45 minutes, or according the the manufacturer's instructions.

Place between 1/2 and 3/4 cup of Nutella in a small bowl and heat in the microwave for 20 to 25 seconds. Stir.

When the churning is finished, pour a quarter of the ice cream into a freezable container. Spoon a third of the Nutella over top in random globs. Repeat with the remaining ice cream and Nutella, finishing with the top layer of ice cream.

Cover and place in the freezer for 4 hours, or until the ice cream is completely firm.

Serve with chopped hazelnuts, if desired. Dan and I also thought (although we've yet to try it) it would be ridiculously delicious to pour a bit of Bailey's over the top.

Enjoy!

Egg Nog Nutella Ice Cream

Egg nog and Nutella in ice cream? Yep, it's true.

Serves: 1 to 2 quarts

Total time: 1 hr, plus 4 hrs freezing time

Egg Nog Nutella Ice Cream

Ingredients:

  • 2 cups egg nog
  • 1 pint heavy whipping cream
  • 14-oz. can sweetened condensed milk
  • 2 tablespoons rum
  • 1 teaspoon vanilla extract
  • 3/4 cup Nutella, softened
  • Hazelnuts, chopped (optional)
Instructions:
  1. In a large bowl, combine egg nog, heavy whipping cream, sweetened condensed milk, rum and vanilla. Mix well and refrigerate until chilled. Pour into an ice cream maker and churn for 45-50 minutes, or according to manufacturer’s instructions.
  2. When finished churning, pour a quarter of the ice cream into a freezable container. Spoon about a third of the Nutella over the top in random globs. Repeat with remaining ice cream and Nutella, finishing with the top layer of ice cream. Cover and place in freezer for 4 hours, or until completely firm. Serve with chopped hazelnuts, if desired.

 

 

Monday
Dec102012

Candy bar fudge

I will be ending my string of Christmas treats with my three favorites. I've been saving the best for last! This fudge is incredible and comes with a warning: If you take a bite, you will not want to stop taking bites. You will need to dig very deep inside of yourself for willpower to stop taking bites. It is so addicting that I have been storing my batch of crack, er...fudge, in the freezer to make it more difficult to graze upon. 

As I type, I am drinking a green, juiced mug of veggies. My goal is to drink this very drink for my breakfasts and lunches for an entire week to counter the damage I have done over the past 10 days. Ok, I really need someone to come remove this fudge from my freezer. HELP!

Here is Day #10 of Twelve Days of Christmas Treats!

(recipe adapted from: desertculinary.blogspot.com)

Coat a 9x13 pan with cooking spray and set aside.

FIRST LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.

SECOND LAYER:

In a medium saucepan, melt 4 tablespoons of butter over medium heat. 

Add:

1 cup sugar

1/4 cup evaporated milk

Stir and bring to a boil. Boil for 3 minutes, stirring constantly.

Remove from the heat and add:

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla

Stir until combined.

Add 1 cup of salted peanuts.

Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.

THIRD LAYER:

In a small saucepan, add:

14-oz. bag caramels, unwrapped

1/4 cup evaporated milk

Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. You could do this step in the microwave instead, but for some reason I always prefer melting caramel on the stove.

Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.

FOURTH LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.

Refrigerate for 1 hour (or perhaps you could cheat a bit and freeze for a shorter time like I may or may not have done).

Cut into small squares and serve! Store the uneaten fudge in the fridge. Or the freezer, depending on how addicted you become.

Enjoy!

Candy Bar Fudge

Get ready to become addicted. This fudge is INSANELY yummy.

Serves: 24

Total time: 2 hrs

Candy Bar Fudge

Ingredients: 

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 4 tablespoons butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow crème
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts
  • 14-oz. bag caramels, unwrapped
  • 1/4 cup evaporated milk
  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter
Instructions:
  1. Coat a 9x13 pan with cooking spray and set aside.
  2. FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
  3. SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
  4. THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
  5. FOURTH LAYER: In a small bowl, combine chocolate chips and peanut. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.
  6. Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.