Butterscoch pecan pies

Its your favorite ice cream topping with some crunchy pecans for some texture wrapped in a fluffy pie crust.  Now that is yummy. I love butterscotch especially those candies that is a piece of butterscotch with pecans in the middle. I don't know what its called I just eat it. That is how I got this idea. But I was thinking it would be really good if you have a butterscotch creamy filling then you have crunch pecans in a yummy crust. Like that is a good finish to any delightful delicious dinner. Or you can just skip it and eat dessert first!!!!!!!!!!!!!!!!!!!!

Ingredients-

1 teaspoon cold water

1/2 teaspoon cider vinegar

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 cup unsalted butter, cut into small pieces

2 ounces cold cream cheese, cut into small pieces.

1/4 cup pecans, coarsely chopped

1/2 cup butterscotch chips

2 tablespoons heavy cream

Powdered sugar, for dusting

Ingredients- 

Stir water and vinegar in a small bowl. Add flour and salt to a food processor; pulse to combine. 

Add butter and cream cheese to food processor and pulse until mixture becomes small crumbs. \

Add the water and process until dough forms a ball. 

Wrap dough in plastic wrap and refrigerate until firm, at least one hour.

Heat butterscotch chips and cream for 30 seconds in the microwave. Stir until combined and cool slightly.

Roll out dough onto your work surface. (If not using a Roul ‘Pat you will need to use flour so it does not stick.) Using a large round cookie cutter (mine was 3”) cut circles of dough, re-rolling as needed. 

Place circles on a parchment lined baking sheet and chill until ready to use.

Preheat oven to 350 degrees.

Place about 3/4 teaspoon of the butterscotch mixture on each dough round. 

Cover with pecans. Fold over the dough, creating a semicircle.

 Pinch ends together with a fork.

Bake for about 20 minutes, until edges begin to brown slightly. Some of the filling make leak out, but that’s okay. Dust warm pies with powdered sugar.

Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Chocolate chip Cookie dough bites

You might not know this but I have a cookie dough obsession with cookie dough. My favorite ice cream and truffle. This is a chocolate chip cookie dough bite that is sweeter ten sugar. You have the chocolate chips inside the sweet cookie dough covered  in chocolate  I think of one word Yum!!!!!!!!!!!!!!!!!!!!!!! Then its colorful and pretty with some rainbow sprinkles. I know you want this but you are probably thinking one thing RAW EGGS. In this you do not have to worry cause there are no raw eggs. So you can have a a sweet snack before or after a delightful delicious dinner. ENJOY (makes about 50)

Ingredients-

1 stick salted butter, softened slightly

8 oz. peanut butter

1/3 cup brown sugar, packed

1 1/2 cups powdered sugar

1 tsp vanilla

1 1/2 cups old fashioned oats

6 oz. semi-sweet chocolate chips

3 oz M&M candies

12 to 16 oz semi-sweet or milk chocolate chips
 Rainbow Sprinkles

Ingredients-

In a medium bowl, using a hand mixer or stand mixer, cream together peanut butter and butter until it is smooth and lightens in color slightly.

Add in brown sugar, powdered sugar, and vanilla and mix until smooth.

Add oats and mix well to combine.

Place M&M's in a small bag and use a rolling pin or heavy pan to break them into smaller pieces.  

Add this and the 6 oz. of semi-sweet chocolate chips to the the dough and mix well.

Using a 2 tsp. cookie dough scoop, scoop out truffle centers onto a parchment or foil lined cookie sheet.

Roll the centers in your hands to make smooth balls.

Place in freezer for 1 hour to chill and firm up.

Melt the 12 to 16 oz. of semi-sweet chocolate chips in the microwave in 30 second intervals, stirring in between until melted and smooth.

Using a fork, roll the chilled truffle centers in the melted chocolate.  Remove using a fork or a tooth pick and return to lined cookie sheet.  

Chill in fridge until the chocolate has set, or store in freezer.
Sprinkle the rainbow sprinkles on top

Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sesame grilled tuna

Once upon a time I went to a restaurant and I has sesame grilled tuna. It was like a little piece of sunshine just fell from the sky. It has a beautiful sear and taste. So I decided to find a recipe that was just like it and here it is. This is a winner  to dinner. You can make this any time any day and it doesn't take a lot of time. So now you have a delightful delicious dinner and everyone is happy.It is a spin on tuna and will impact your dinner (trust me I know)THE END

Ingredients-

1/4 cup soy sauce

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon honey

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

4 (6 ounce) tuna steaks

1/2 cup sesame seeds

wasabi paste

1 tablespoon olive oil

Directions- 

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil.

 Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. 

Spread the sesame seeds out on a plate. 

Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat. 

Heat olive oil in a cast iron skillet over high heat until very hot. 

Place steaks in the pan, and sear for about 30 seconds on each side. 

Serve with the dipping sauce and wasabi paste. 

Serve and enjoy!!!!!!!!!!!!!!!!

Sweet but spicy pork chops

YUM!!!!!!!!!! This has the sweetness from the maple syrup and the spicy flavor from the Chipotle. I love it cause it is so balanced meaning its not overly spicy but not so sweet it taste like dessert. The tenderness of the meat gives out the tender juicy flavor we know and love. Pork chops can sink to the ground but can rise to the top and trust me this rised to the top of the world. So if you have some pork chops do not make them boring make them a delightful delicious  dinner!!!!!!!!!

Ingredients-

2 tablespoons maple syrup

2 tablespoons orange juice concentrate

1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

'1/2 teaspoons salt

Directions-

In a small bowl combine the maple syrup  orange juice concentrate and chipotle.

Preheat grill pan. 

Sprinkle both sides of the chops with salt. 

Brush 1 side of chops generously with glaze. Place on grill pan glaze side down.

 Brush other side with glaze. 

Cook 3 to 4 minutes per side over medium-high heat 

Serve and enjoy!!!!!!!

Yummy parfaits

Now you can bring a Mc donalds parfait to your own home. You can make them put them in the fridge and have the next day for breakfast or after school. They have fresh fruit my favorite yugart crunchy granola I just want to run and say OMG. I love it it is so healthy and a perfect dessert to a delightful delicious dinner. It is just amazing. I am soooooo excited to be sharing this with you it is oOOOOO MMMM GGGGG !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-

2 to 3 cups mixed berries such as blueberrys, strawberries, raspberries, blackberries

1 quart plain yogurt

Granola

Directions-

Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granolala 

Peanut butter and jelly bars!

When me and my two sisters went to school we would always make peanut butter and jelly sandwiches. So by Friday we would have so much  peanut butter and jelly it could literally it could last us a year. So I had to figure out some way to  use it. So I decided to make them into little dessert bars and they were really good. I mean every one likes a traditional peanut butter and jelly sandwich but now it's a dessert. It has all the flavors of a traditional sandwich but some thing is just different. With the crunch of the fresh peanuts on top it just takes its way to a finish to a delightful delicious dinner.

Ingredients-

2sticks of butter

1 1/2 cups of sugar

2 large eggs

2 cups of creamy peanut butter

3 cups of flour

1 tsp of backing powder

1 1/2 tsp of salt

1 1/2 cup of raspberry jam

2/3 cups of peanuts

Directions-

Preheat the oven to 350

Cream the butter and sugar on medium speed for about 2 minutes or until light yellow

Add vanilla,eggs,and peanut butter on low speed until well combined

In a small bowl sift flour,backing powder,and salt

On low speed add the flour mixture to the peanut butter mixture and mix till well combined

Spread two thirds of the peanut butter dough in a pan

Spread the jam on the peanut butter dough

Put the peanuts on top and bake for 45 minutes or until lightly browned

Cool and cut into small squares

Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!

My favorite chocolate cake ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Time to party because This is our 50 recipe. But nothing is a celebration without a cake. (preferably chocolate cake) and this is my favorite cake of all time. I make this every year for my  birthday (still do)It is a moist chocolate cake with this rich and  creamy chocolate icing it is great. This is a great party cake (which is why I am showing it to you for my 50  recipe). This is a family and friend favorite that I can make and eat in my sleep since I have made it so much since its so good. There is some coffee in here and it adds some moisture  that really helps. Whenever I make this I save some for the next day and eat it for breakfast. Enjoy you 50 recipe celebration With a delightful delicious dinner and this cake.

Ingredients-

Butter,

1 3/4 cups flour, plus more for pans

2 cups sugar

3/4 cups coca powder 

2 teaspoons baking soda

1 teaspoon baking powder

1 tsp of salt 

1 cup buttermilk, shaken

1/2 cup vegetable oil 

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream (recipe follows)

Directions-

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. 

Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

 In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. 

With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula .

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. 

With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. 

Icing-

6 ounces good semisweet2 sticks of butter

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

  

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as xenecessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip!
Spread immediately on the cooled cake.