Triple Chocolate Brownie Cups

by penji1

This recipe was originally created for the following:  “Dove Chocolate Discoveries is having a recipe contest of sorts.  They are asking all their chocolatiers to submit recipes of their own creation to be used in their Entertaining Guide (which if you purchase some products from me, I will give to you free!) or their Facebook page or the Chocolate Drizzle which is their monthly customer email or the Chocolate Dish which is the email they send out to chocolatiers.  As I was getting ready for my first chocolate tasting party and making the brownie bites and mousse, I actually had an idea for a recipe so I decided to submit it and here it is!  Let me know what you think!”  I have since modified it so that you can use any ingredients and not specifically the Dove ingredients.

1 brownie mix plus ingredients to make brownies (originally – Dove Truffle Fudge Brownie Mix)

8 oz  white, milk or dark chocolate or combination, divided (originally -Dove Chef’s Series)

1 Chocolate Mousse packet plus ingredients to make mousse, any kind of mousse mix will work

1  Prepare brownie mix according to package directions.  Spray individual wells of a mini muffin pan with baking spray containing flour.  Using a small scoop, place one level scoop of batter into each well of pan.  Bake 14 minutes in a 350 oven.  Immediately upon removing from oven, use mini tart shaper to carefully make brownie “cups” by pressing center of each brownie with shaper.  Let sit in pan 15 minutes before removing to cool completely.

2  Melt 6 oz of white, milk or dark chocolate (your choice) in tempering unit or in microwave, at 30 second intervals, stirring after each interval until melted.  Place a small dab of melted chocolate into each cup with a small spoon and then swirl around to cover sides of cup.  Let sit until chocolate is mostly set.

3  Prepare mousse according to package directions using your choice of white, milk or dark chocolate.  Place mousse in pastry bag or large ziploc bag and squirt small dollop of mousse into each brownie cup, allowing chocolate to show beneath the mousse.

4  Using a vegetable peeler, carefully make chocolate curls by pulling peeler across long side of remaining 2 oz bar of chocolate (again your choice of white, milk or dark).  Using a toothpick or cake tester, carefully place one chocolate curl on top of each brownie cup.

Refrigerate until ready to serve.

Note:  Various garnishes could be used instead of or in addition to the chocolate curls such as a slice of strawberry or a raspberry.

(In the version pictured above, I used white chocolate for the layer inside the bottom of the brownie and dark chocolate in the mousse and then the curl is obviously white.)

Italian Chicken Pasta Toss

by penji1

This is a Pampered Chef recipe which comes from their “Casual Cooking Easy Recipes for Indoors and Out” cookbook.  It’s really easy to make (seems like I always say that but it’s true) and yummy (I always say that too but it’s also true, I would tell you if it wasn’t)!

6 ounces uncooked bow tie pasta (about 3 cups)  (I used Piccolini which is mini Farfalle, Farfalle is the name for bow tie pasta)

2 plum tomatoes, seeded and diced (I used grape tomatoes from our garden, Bob went out and picked them for me.  1 plum tomato is about 3/4 cup diced so I used 1 1/2 cups grape tomatoes cut in half.  The recipe says when tomatoes are out of season, you can sub the fresh ones for 1 (14.5 oz) can diced tomatoes, drained)

1 small onion, chopped (I’m out of onions and haven’t made it to the store so I used 1 tablespoon dried)

1 medium zucchini, sliced (Bob went and picked this from the garden too)

1 small yellow or red bell pepper, cut into thin strips (I used a red one)

1/2 pound boneless, skinless chicken breasts, cut into 1″ strips

2 teaspoons olive oil

2 garlic cloves, pressed

1/2 cup frozen peas

1 teaspoon Italian seasoning mix

1 teaspoon salt

1 ounce (1/4 cup) grated fresh Parmesan cheese (we left this off)

1  Cook pasta according to package directions, drain and keep warm.

2  Meanwhile, dice tomatoes and chop onion.  Slice zucchini.  Cut bell pepper into thin strips and chicken crosswise into 1″ strips.

3  Heat oil in skillet over medium high heat until hot.  Press garlic into skillet then add chicken.  Stir fry 5 minutes or until chicken is no longer pink, stirring occasionally.  Reduce heat to medium.  Add onion, zucchini, bell pepper, peas, seasoning mix and salt and stir fry 2 minutes.  Add tomatoes and heat 1 – 2 minutes, stirring gently until heated through.  Remove from heat.

4  Stir in warm pasta.  Grate Parmesan cheese over pasta.

6 servings – 190 calories each

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Bacon and Tomato Frittata

by penji1

Another Betty Crocker recipe, enjoy!

1 (16 oz) carton cholesterol free fat free egg product (Last time I made a frittata, I used all real eggs.  This time I used all egg substitute.  The one with real eggs definitely tasted better than this one with the all egg substitute so I think the next time I make a frittata I’ll try using half real eggs and half egg substitute and see how that tastes.  If you’re not counting calories like we are, then go for the all eggs, Shaun!)

1/4 teaspoon salt free garlic and herb seasoning (didn’t have this so just pressed some fresh garlic into the eggs)

1/4 teaspoon salt

2 teaspoons vegetable oil

4 medium green onions, sliced (1/4 cup)

2 large Roma or plum tomatoes, sliced

1/2 cup shredded sharp Cheddar cheese (2 oz) (I used fat free Cheddar)

2 tablespoons real bacon pieces (I didn’t have the real bacon pieces so I used Bacos and they were fine in the recipe)

2 tablespoons light sour cream

1  In medium bowl, mix egg product, garlic and herb seasoning and salt.

2  In 10″ nonstick ovenproof skillet (if you don’t have an ovenproof skillet, you can use your regular skillet and just wrap the handle in a double layer of heavy duty aluminum foil), heat oil over medium heat.  Add onions and cook and stir for 1 minute.  Reduce heat to medium low.  Pour in egg mixture.  Cook 6 – 9 minutes (mine took longer than 9 min, maybe 12 – 14?), gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.

3  Set oven control to broil.  Top frittata with tomatoes, cheese and bacon.  Broil with top 4″ away from heat 1 – 2 minutes (I left mine in for probably 4 – 5 min) or until cheese is melted.  Top each serving with sour cream.

4 servings – 175 calories per serving

I’m a Dove Chocolate Discoveries Chocolatier!

by penji1

I am starting a new adventure as a Dove Chocolate Discoveries Chocolatier!  I feel like I’ve been a chocolatier my whole life and now I really am one officially!  I signed up with Dove Chocolate Discoveries to be a Dove Chocolatier which means that I hold in home chocolate tasting parties and showcase all the lovely and tasty Dove chocolate products which guests can then buy if they so choose (and why wouldn’t you choose to?).  The Dove chocolate at the tasting parties is a higher quality product than the chocolate that you buy in the store and you can only get it through the home tasting party.  There are 4 catagories of products:  ready to eat (chocolate covered graham crackers, chocolate covered nuts, etc), drinks (hot chocolate, smoothie mixes, etc), desserts (brownie mixes, baking mixes, cookie mixes, etc) and candy making (chocolate, molds, tempering unit, etc).  I just held my first open house chocolate tasting party to kick off my new adventure and thought I’d share some pictures with you of all the yummies.  If you want further info, let me know or check out my website at http://www.dove-chocolate-discoveries.com/pennyjohnson.  What could be better than a career in chocolate!

kitchen table product display, I just love the brown and blue color combo they use!

Truffle Fudge Brownie Bites made from a DCD brownie mix - yum!

Cinnamon Dusted Dark Chocolate Almonds!

Dark Chocolate Mousse, my favorite so far! So sinfully delicious and so simple to make!

Chai Dip, made with a Chai Tea packet and a container of Cool Whip, tastes festive and gingerbready, like Christmas!

I accidentally deleted my picture of the Milk Chocolate Fondue so here is a picture of the cute DCD fondue set and just imagine milk choc fondue in there made with heavy whipping cream and Dove milk choc!

marshmallows, pretzels and animal crackers - the dippables for the choc fondue and the Chai dip

So there you have the beginnings of my adventure as a DCD Chocolatier!  Let me know if you want to host a Chocolate Tasting Party or purchase some chocolatey products or have any questions!  I’m planning on giving away some DCD chocolate on the blog so stay tuned!

Triple Layer Brownie Cake

by penji1

This recipe comes from “The Taste of Home Baking Book”.  Zach’s birthday cake for his 22nd birthday today.  He’s sick so I don’t know when we’ll put some candles on it and have a piece (a teeny, tiny piece for me and for Bob).  I don’t like making layer cakes because I am horrible at frosting them and getting them to look good.  I’ve even taken a cake decorating class and still don’t do so well.  I don’t think I’m patient enough.

cake:

1 1/2 cups butter (3 sticks)

6 squares (1 oz each) unsweetened chocolate

3 cups sugar

5 eggs

1 1/2 teaspoons vanilla

1 1/2 cups flour

3/4 teaspoon salt

frosting:

2 packages (8 oz each) semisweet baking chocolate

3 cups heavy whipping cream

2 milk chocolate candy bars (1.55 oz each), grated or curled

1  For cake, in a heavy saucepan  or microwave, melt butter and chocolate and stir until smooth.  Stir in sugar.  Transfer to a large mixing bowl.  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla.  Combine flour and salt and stir into chocolate mixture.

2  Pour into 3 greased and floured (I used the Baking Pam) 9″ round baking pans.  Bake at 350 for 23 – 25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

3  For frosting, melt semisweet chocolate in a heavy saucepan over medium heat.  Gradually stir in cream until well blended.  Heat to a gentle boil, boil and stir for 1 minute.  Transfer to a large mixing bowl.  Refrigerate for 2 – 3 hours or until mixture reaches a pudding like consistency, stirring occasionally.  Beat until soft peaks form.  (Just a note from me, this takes awhile so be patient.)  Immediately spread between layers and over top and sides of cake.  Sprinkle with grated chocolate.  (I took my vegetable peeler and made curls by just running the peeler down the long side of the candy bar.)  Store in refrigerator.

Healthified Spicy Tostadas

by penji1

Another recipe from “Eat Better America” on our quest to a healthier lifestyle.  YUMMY!

4 6″ corn tortillas (I used whole wheat tortillas)

4 teaspoons olive oil

1 medium onion, chopped

1 cup canned black beans, drained and rinsed (I used the whole can)

1 cup chopped seeded tomato (I used the little grape ones from my garden)

1 cup shredded reduced-fat Montery Jack, cheddar or mozzarella cheese (4 oz) (I used part skim mozzarella)

2 tablespoons chopped fresh cilantro (yuck!)

1 clove garlic, minced (I pressed mine with the garlic press)

1 fresh jalapeno chile pepper, seeded and finely chopped (didn’t have one)

1  Preheat oven to 425.  Place tortillas on ungreased baking sheet.   Lightly brush tortillas with 1 teaspoon of olive oil.  Bake about 3 minutes, turn and bake 3 minutes more.

2  Meanwhile, in a large skillet, heat remaining 3 teaspoons of olive oil over medium high heat.  Add onion, pepper and garlic and cook until onion is tender.  Stir in black beans and tomatoes and heat through.

3  Sprinkle tortillas with half of the cheese.  Spoon bean mixture over the cheese.  Sprinkle with remaining cheese.  Bake about 4 minutes or until cheese is melted.  Sprinkle with cilantro.

The recipe says about 230 calories a serving which is 1 tortilla.

Chicken Noodle Soup

by penji1

Today is my son Zach’s 22nd birthday and he is sick!  Bummer!  He went to the dr this afternoon and they said he has a virus so there’s not much they can do for him.  So I made him some homemade chicken noodle soup for his birthday dinner.  I like this recipe because it is so quick, easy and it tastes so soothing when you’re sick or it’s cold outside.  I’m giving you a quick version and then an even quicker version, both are good.  This is another recipe that I’ve had for so long that I can’t remember where it came from.

10 cups water (I did 12 this time)

2 tablespoons dried minced onion (I used 1/4 cup)

2 tablespoons chicken bouillon granules (I used 3)

2 teaspoons celery flakes

1 teaspoon pepper (do not omit this, it’s what gives the soup it’s kick!)

4 cups wide egg noodles

2 (5 oz) cans chicken (I used  a 12.5 oz can from Costco)

Bring water to a boil.  Add ingredients, breaking up chicken.   (I also add the juice from the can of chicken.)  Return to a boil, heat and simmer uncovered 12 – 15 minutes or until noodles are tender.  (This is the quicker version.)

Version #2 (the quick version) – Omit dried onion and celery flakes.   Substitute with 1/2 – 1 cup chopped onion, 2 – 3 sliced celery stalks and 2 – 3 thinly sliced carrots.  Add to boiling water with rest of ingredients.

I made version #2 but with dried onion instead of fresh.

Tomato Basil Thin Crust Pizza

by penji1

This recipe came in the package of Flatout Flatbread (from Costco – I like Costco, can you tell?).  Yummy, easy and good on calories.  One is a perfect serving.

1 Flatout Flatbread

1 tomato, sliced

1 tablespoon chopped basil (the fresh basil was too expensive in the store so I used dried, about 1/2 teaspoon)

2 tablespoon balsamic vinaigrette (I made my own – about 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 pressed clove garlic, salt, pepper; it made enough for two flatbread pizzas, with a little to spare, may even cover 3)

1/4 teaspoon garlic salt (omitted this since I used the fresh garlic in the vinaigrette)

6 oz part skim mozzarella, sliced thin (I had shredded so that’s what I used)

Preheat outdoor grill.  Marinate mozzarella, tomato, garlic salt and basil in Balsamic vinaigrette for 10 minutes.  Top Flatbread with marinade.  Place Flatbread directly on grill for 4 minutes at medium heat with lid closed.  Remove and cut into slices.

Alternate cooking option:  Cook lightly oiled Flatbread in 350 oven directly on grate for 7 minutes.  Remove, top with marinade, return to oven and cook 7 more minutes.   Remove, cut into slice and enjoy!

Easy Mexican Chicken and Beans

by penji1

Double it if you’re serving more than 4 people or if you want leftovers for lunch the next day.  Super easy, super yummy!  Another Betty Crocker recipe.

1 pound chicken breast strips for stir fry (I just took chicken breasts and chopped them up into bite size pieces before cooking, or actually Bob cut them up for me, 3 breasts were right around a pound)

1 envelope (1.25 oz) taco seasoning mix (or a quarter cup if you have a bulk bottle of taco seasoning)

1 (15 – 16 oz) can black or pinto beans, drained and rinsed (next time I think I’ll add a can of each)

1 (11 oz) can mexicorn whole kernel corn, red and green peppers, undrained (I used a can of just regular corn)

1/4 cup water

tortillas, if desired

1  Heat 10″ nonstick skillet over medium high heat.  Cook chicken in skillet 8 – 10 minutes, stirring occasionally, until no longer pink in center.

2  Stir in taco seasoning, beans, corn and water.  Cook over medium high heat 8 – 10 minutes, stirring frequently, until sauce is slightly thickened.  Serve with tortillas.  (Bob and I had ours on Flatout wraps which were very tasty, found them at Costco)

Tuxedo Cookie Bars

by penji1

This recipe comes from the “Mrs Fields Cookie Book” cookbook.  I got 2 Mrs Fields cookbooks off of http://www.paperbackswap.com which is an awesome book swapping website.  I haven’t bought a new book in a very long time.  You post books that you’d like to swap and then find books that you’d like from other people and request them.  You only pay the cost of shipping a book to another member which is usually between $2 – $3 and earn a credit to request whatever book you’d like.  Give it a look!  If you’re a reader like I am, it’s a wonderful site.  And I love cookbooks too so it saves me money on those too.  These treats were for my Sunday School class but they didn’t eat them all so now I must get them out of my house!  Too tempting!

1 1/2 cups flour

1 teaspoon baking soda

1/2 cup salted butter

1 1/2 cups sugar

3 cups (18 oz) semisweet chocolate chips

1 tablespoon vanilla

4 tablespoons hot water

4 eggs

1 cup (6 oz) white chocolate chips

Preheat oven to 325.  Grease 9 x 13″ pan.  In a medium bowl combine flour and soda with a wire whisk.  In a small saucepan melt butter and 2 cups of semisweet chocolate chips over low heat, stirring constantly until smooth.  In a large mixing bowl at medium speed, beat chocolate mixture and sugar until smooth, about 5 minutes.  Continuing to beat, add vanilla, then water, 1 tablespoon at a time.  Scrape down sides of bowl.  Next, add eggs, one at a time, mixing well after each addition.  Gradually add flour mixture, blending at low speed.  Then add remaining 1 cup of semisweet chips and white chocolate chips.  Blend until equally distributed throughout batter.  Spread batter into prepared pan.  Bake 35 – 40 minutes or until toothpick inserted in center comes out just slightly moist.  Cool to room temperature.  Cover well and refrigerate until cold before cutting into bars.