HOMEMADE PEPPERMINT PATTIES

Cute, delicious, and perfect for the holidays, these homemade peppermint patties are so easy to make!

Homemade peppermint patties have been on my bucket list of things to make for years. They are my mom’s favorite treat (I’m pretty sure she keeps them in the freezer because apparently frozen peppermint patties are delightful and are harder to find for unsuspecting treat-seeking souls) but I’ve always thought they’d be a bit fussy to make (read: not worth it when the store bought variety will do just fine) so I put it off until just recently.

You’d think I’d learn my lesson by now: homemade is always better.

Actually scratch that.

Homemade is usually better.

I once tried to make yellow mustard. It was revolting. But these peppermint patties? Definitely not revolting.

The peppermint dough for the filling is wonderfully easy to work with and if you have a spare fork and butter knife handy, the dipping is a breeze, too.

I kept these refrigerated, as the recipe states, and even though it makes a bazillion, after gifting some to nether parts of our neighborhood, we had no trouble devouring the rest.

I was surprised, actually, that the boys loved them so much since I was a little heavy-handed with the peppermint.

Apparently spicy mint filling enrobed in dark chocolate is kid-approved in this house.

The white center is creamy and sweet and the rich dark chocolate cuts the minty mintness perfectly.

Personally, I preferred the ones not topped with crushed mint candies but I’ll leave that up to you (the sprinkle of candy definitely helps out the pretty factor).

HOMEMADE PEPPERMINT PATTIES

INGREDIENTS:

• 7 1/2 cups powdered sugar, sifted
• 1/3 cup evaporated milk
• 1/3 cup light corn syrup
• 3 tablespoons extra-virgin or refined coconut oil
• 1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
• 1 1/2 pounds bittersweet or semisweet baking chocolate, chopped
• Crushed peppermint candies for sprinkling, optional

DIRECTIONS:

1. In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
2. Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
3. Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
4. Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate – I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
5. Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
6. Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

NOTES:

The recipe calls for either food-grade peppermint essential oil or mint extract. In either case, you’ll want to add more of either if needed – so taste the filling before rolling, cutting and dipping. I used about 1/4 teaspoon peppermint oil initially but ended up adding a few more drops for a more potent peppermint taste. I haven’t tried this yet but I think it would be absolutely delightful to add a touch of peppermint to the chocolate, too.

Source

source http://dishes.dumay.club/homemade-peppermint-patties/

Baked Chicken Parmesan

I  cooked so much Italian food my first year of marriage that I’m surprised we didn’t end up speaking with Sicilian accents. Most often I turned to quick and easy pasta recipes, but when I was feeling extra fancy or it was a Friday night, I’d make Baked Chicken Parmesan.

Between you and me, the first time I made Baked Chicken Parmesan, I was ultra impressed with myself. Here was a recipe I’d seen in restaurants my whole life, right on our plates. The Parmesan chicken was perfectly crispy on the outside, lusciously juicy on the inside, and the cheese topping was hot, bubbly, and every bit as comforting as I’d hoped it would be.

No doubt we had wine, and I probably would have turned on the Pandora opera station to give the setting the ultimate Italian effect, if I weren’t already occupied shoveling Baked Chicken Parmesan into my mouth.

What a lucky man, this new husband of mine.

The funny thing about Baked Chicken Parmesan is that even though it seems fancy, it’s one of the easiest recipes to make. Although I most often associate chicken Parmesan with restaurants, I don’t actually like to order it out. For one, it’s so easy to prepare at home, I’d rather spend my restaurant dollars on a different dish. For two, most restaurant versions of chicken Parmesan are so over-the-top heavy that you lose the flavor of the chicken entirely under a pile of greasy breadcrumbs and slippery cheese.

Unlike those overdone restaurant recipes, today’s version is a healthy Baked Chicken Parmesan that fuses Italian comfort food with weeknight dinner sensibility. It’s baked, not fried, and the breadcrumb crust is satisfyingly crisp, without being so thick you feel as if you are eating at KFC.

To make the recipe especially weeknight friendly, I took a shortcut by using good-quality store-bought tomato sauce. You can make your own, but on most weeknights, which is when we usually eat Baked Chicken Parmesan these days, I am equally satisfied to open a jar.

My one non-negotiable: the bubbly, melty mozzarella cheese. I don’t think I needed to tell you that though, did I?

Baked Chicken Parmesan

Ingredients:

• 2 boneless, skinless chicken breasts, about 12 ounces each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup whole wheat Panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large egg whites
• 4 ounces part-skim mozzarella
• 1/2 cup tomato sauce, plus extra for serving as desired
• Thinly sliced or chopped fresh basil
• Optional, for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!

Directions:

1. Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
2. In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
3. Arrange your work station in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
4. Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.

Source

source http://dishes.dumay.club/baked-chicken-parmesan/

GRILLED BRUSCHETTA CHICKEN

Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal!

So many delicious things happening here, I can hardly contain my excitement about this super awesome grilled chicken dish. If we are talking juicy, savory grilled chicken under a layer of hot, melty mozzarella cheese, topping with fresh tomato and basil salsa….. I’m in heaven.

I could curl up with a good book and a plate of this chicken and be a happy gal for the rest of my days.

We moved into this home mid-Fall last year and I was over the moon to find that the previous owners had planted a small (and very manageable) garden on the far side of our yard. It’s the perfect size –  for someone like me who lacks both time and a green thumb – and is divided into three rectangular plantar boxes.

Before temperatures plummeted for the Winter, the tomato vines were still producing loads of tiny adorable red and golden tomatoes and I was popping them like candy. My husband would never eat a tomato alone, so I had the lot of them to myself and I was not one bit sad about that.

I really, really heart fresh tomatoes.

Tomatoes are the star of this grilled bruschetta chicken recipe. Paired with some fresh lemon juice, chopped basil, and salt and pepper, they turn a simple chicken dish into a whole other super tasty experience.

This recipe is incredibly simple – and sometimes less is more if you ask me! Just toss your chicken with a bit of olive oil, salt and pepper, some dried herbs, and a hearty dose of garlic powder, and grill for about 15 minutes. Top each chicken breast with a thick slice of mozzarella cheese and watch as it gets all sorts of ooey gooey melty delicious right there on the grill.

Once your chicken is done, top it off with your tomato and basil mixture, along with a bit of fresh cracked black pepper, and you’re done my friends. You and your family are going to love how delicious and easy this recipe is!

Grilled Bruschetta Chicken

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less)
• 2 tablespoons oil
• 1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 4 slices mozzarella cheese

tomato basil topping

• 3 roma tomatoes, diced
• salt and pepper, to taste
• 2 teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh basil

Instructions

1. In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
2. Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
3. While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
4. Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
5. Top chicken with tomato basil topping and serve immediately.

Source

source http://dishes.dumay.club/grilled-bruschetta-chicken/

QUICK 45 MINUTE CINNAMON ROLLS

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! 

Hey guys! It’s Layla here from GimmeDelicious.com and today I’m sharing the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made completely from scratch and rises super fast thanks to my oven proofing method.

You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven. They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!

INGREDIENTS

• 2 and ¾ cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
• ½ cup water
• ¼ cup milk
• 2 Tablespoons unsalted butter
• 1 large egg
• Filling:
• ¼ cup (1/2 stick) unsalted butter, softened to room temperature
• 2 Tablespoons ground cinnamon
• ¼ cup brown sugar
• Glaze:
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 Tablespoons milk or coffee

INSTRUCTIONS

1. To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
3. To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
4. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
5. To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Source

source http://dishes.dumay.club/quick-45-minute-cinnamon-rolls/

PUMPKIN PULL-APART LOAF

Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!

I know, can you believe it? I’m going there, and it’s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!

Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.

Since it’s 11 bajillionty degrees here and I’m tired of my kid being home and I’m tired of being hot and I’m tired of SUMMER, can you blame me that I want to bring on fall a little bit early? I want to not sweat when I get into my car, I want to open my windows instead of running the A/C, I want my kid to go back to school and I want to drink a Pumpkin Spice Latte!

So, in the hopes that if you build it, he will come I’m posting a pumpkin recipe in August to bring on fall. And because I made this weeks ago and I just want to share it NOW! If you revolt, well then, oh well. Pin it for later and come back when you’re wearing a scarf and boots.

If you’re still here, thank you. I’m glad. You won’t be sad, because this pull-apart loaf is to die for. It’s like eating pumpkin pie for breakfast, no joke.

A few years ago I made Pumpkin Danish (also posted in August, BTW) and everyone went nuts for it. I can see why, it’s a great recipe. When I was looking back at some old pumpkin posts, I remembered that one and decided to do another breakfast recipe using that pumpkin pie filling. Enter: Pumpkin Pull-Apart Loaf.

This is an easy recipe, great for breakfast or dessert (or snack or lunch or ….). You start with a can of biscuits (I used Grands). The “pull-apart” is created when you slice each biscuit in half and stack them (with filling in the middle), then bake them in a loaf pan. You can pull apart the layers, hence the name.

I’ve also made pull-apart loaves with bacon, with cinnamon rolls, and from scratch. I love them – they’re so much fun (and, in the case of this one, so easy!)

The pumpkin mixture is just some canned pumpkin puree mixed with an egg for binding, sugar for sweetness, and spices. I used pumpkin pie spice because it’s just easier than pulling out all the other spices (I’m so lazy).

I also dipped each slice of biscuit in cinnamon sugar before sandwiching them with the pumpkin mixture. It gives the layers a nice crunch, and then the entire thing is drenched with cinnamon glaze.

EASY PUMPKIN PULL-APART LOAF

INGREDIENTS:

• 3/4 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 large egg
• 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
• 1 teaspoon cinnamon

GLAZE:

• 1/2 cup powdered sugar
• 1 teaspoon cinnamon
• 3 tablespoons heavy whipping cream or milk

DIRECTIONS:

1. Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
3. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
4. Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
5. Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
6. To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
7. Store loosely covered for up to 2 days.

Source

source http://dishes.dumay.club/pumpkin-pull-apart-loaf/

CHILI PINEAPPLE GRILLED CHICKEN

Sometimes potatoes get a bad rap in the health food industry. Actually, potatoes can be pretty darn nutritious when cooked the right way and enjoyed in moderation. They are packed with potassium and fiber and are naturally fat- and cholesterol-free. With that knowledge, you can enjoy our 5-Ingredient Healthy Stuffed Potato Skins sans guilt!

We have utilized chicken, turkey bacon, and low-fat cheese in this recipe and added broccoli to ensure that you’re getting the healthiest potato skins we could come up with!

5-Ingredient Healthy Stuffed Potato Skins

Ingredients

• 3 large potatoes
• 1 cup of chicken, pre-cooked and shredded
• 1/2 cup of broccoli, pre-cooked and chopped
• 6 slices of turkey bacon, nitrate-free (pre-cooked, chopped)
• 1 1/2 cups of shredded low fat sharp cheddar cheese
• Sea salt and freshly ground pepper, to taste

Directions

Preheat the oven to 400°F. Prick the potatoes a few times, put them on a baking sheet, and bake for about 60 minutes.

When the potatoes are done, take them out of the oven and cut in half lengthwise. Scoop half the potatoes out of their skins and into a mixing bowl. Scoop the rest of the potatoes out and into a container to set aside for later. Add cooked shredded chicken, cooked chopped broccoli, cooked and chopped turkey bacon, and 1 cup of cheddar cheese to the bowl and mix it together. Season with sea salt and pepper.

Divide the mixture between 6 halves of potato skins, top with ½ cup cheddar cheese, and bake for 5-7 more minutes until cheese is melted. Serve warm.

Source

source http://dishes.dumay.club/chili-pineapple-grilled-chicken-2/

3-INGREDIENT BUTTERY SHORTBREAD COOKIES

Really awesome shortbread is made with just 3 simple ingredients.  These buttery shortbread cookies are brimming with delicious melt-in-your-mouth flavors.  Dress them up with sprinkles, drizzles, or keep them pure and simple.  Absolutely addictive.

Ready or not, Christmas is a quick countdown away.  Just to make sure I don’t forget it, the kids are all home for two whole weeks.

We’re neck deep in cookies all over our kitchen and will hopefully continue the trend in the next couple of days.  When there are Littles at home and they have friends, sometimes they all come swarming…and cookies disappear in nanoseconds.

We had such fun over the weekend celebrating the holidays early with some family and friends.  I can’t count how many kiddos were there. At least fifteen of them, and half of them unapologetically hungry teens.

Translation: tables full of food and counters teeming with treats to satisfy those not-so-little-anymore Littles…

My awesome cousin is a fab hostess, and she set up colorful cookie building stations all over her kitchen. Yeah, kindergartners and teens alike still love doing that kind of stuff. (Um, me too.)

The kids gifted us grown-ups with elaborately and generously painted gingerbread men.

The festive colors, sights, sounds, and flavors that abound during the Christmas season have no parallel.

Which brings me to shortbread cookies.  These 3-ingredient buttery shortbread cookies, specifically.

My boys could pop these into their hungry mouths by the fistful if I let them.  Maybe they do when I’m not looking.

The hoarder in them seems to appear out of nowhere when they see these shortbread cookies.

But I get it, I really do.  Because these shortbread cookies are genuinely addictive.

These 3-ingredient buttery shortbread cookies make my top 3 favorite holiday cookies every single year.

They’re easy, no-frills, and 120% mouthwatering.

Bonus: they keep nicely for days, making them a tasty edible gift.

Or just hoard ’em for yourself.

3-INGREDIENT BUTTERY SHORTBREAD COOKIES

INGREDIENTS

• 2 cups salted butter, cold and cut into pieces
• 1 cup packed light brown sugar
• 4½ cups all purpose flour, divided
• Optional: Your favorite sprinkles

DIRECTIONS

1. Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
3. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (You may not end up using all the flour, depending on how your dough feels.)
4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about ½ inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
6. Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

NOTES

Extra dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.

Source

source http://dishes.dumay.club/3-ingredient-buttery-shortbread-cookies/