It’s Leftovers Club Day! I wanted to do something different than my usual cookie recipe this month, so I decided to try my hand at fudge for the first time. I also knew I wanted to include some sort of alcohol, as it is almost St. Patrick’s Day and (sometimes) I like to actually live up to my Irish nature. So when I was paired with Mary Kay from Homemade Cravings, I developed a fudge recipe for her using one of the only spirits I actually drink — Malibu Rum. Malibu is rum that also uses coconut liquor. I am basically a fan of everything chocolate and coconut. I really hope she likes it because heaven knows I’m going to be obsessed with this California Pizza Kitchen Butter Cake that she’s sending me. My mouth is watering just thinking about it.
Recipe: Boozy Coconut Fudge
What You Need:
Today is my birthday! While semi-patiently awaiting dinner and dessert this evening with my favorite person, I decided to share this chowder I made this weekend with you guys. After all, the amazing people that read this blog (and those who write their own!) have inspired me so much within the last year. I have befriended some amazing women and men thanks to Dining With Dani. I am spending today reflecting on how much I have to be thankful for at the start of this year, and that includes every single one of you.
One of my roommates favorite things about living with her is that I cook and bake almost every day. Some of it is for the blog, but some of it is just for fun. So when she asked me to make her corn chowder, I happily obliged. Actually, I crinkled up my nose at first. Mashed corn? Gross. But then I remembered that I’ve had corn chowder before — at Whiskey Cake back in December. Remember how much I raved about it? After thinking about that amazing afternoon, I was thrilled to try to recreate it for Ashley. The best part though was when I got a text telling me how amazing it was and that she planned to eat the whole crockpot in one sitting. That’s my girl.
Recipe: Chunky Jalapeno Corn Chowder
What You Need:
Happy Gal-entine’s Day! Treat yo self to these new cookies! Alright, enough with the Parks and Recreation puns. These new cookies are my newest creation for The Leftovers Club. This month I was paired with our fearless leader Elizabeth from Food Ramblings. She made me these delicious Conversation Heart Brownies with Sea Salt. They were phenomenal. So phenomenal, in fact, that people visiting my new apartment ate almost all of them. I think I bribed visitors to show up with brownies? Sorry, not sorry.
Because I am literally always on the go (hence the limited posts), I used a shortcut to make these cookies. I used refrigerated cookie dough as the base. They still tasted delicious and still had homemade touches. It is fun to find shortcuts that you can still put your own personal spin on. Then I cut the dough into hearts. I mean, it is Valentine’s tomorrow after all.
Recipe: Maple Pecan Sugar Cookies
Makes 2 1/2 dozen
What You Need:
- 1 roll refrigerated sugar cookie dough
- 1/8 cup maple syrup
- 1/2 cup pecans, chopped
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- flour, for dusting surfaces
What To Do:
1. In a small skillet, heat half of the granulated sugar until it melts. Remove the sugar from the heat and stir in the pecans until they are well coated. Set aside.
2. Mix together cookie dough, the remaining sugars, and the maple syrup until well incorporated. Add in candied pecans.
3. Chill the dough in the fridge for at least an hour.
4. Pre-heat oven to 325 F. On a generously floured surface, roll out the dough. You may need to keep adding flour, as the dough gets quite sticky. Make sure you leave it kind of thick, as the thinner cookies burn quicker (which I learned the hard way). Use cookie cutters to make shapes in the dough. Transfer them to an un-greased cookie sheet.
5. Bake for 12 minutes. Let the cookies cool before you attempt to transfer them.
Here’s what my friends made for The Leftovers Club this month. Make sure you check them all out!
Citrus Margarita Mix – Mind over Batter
Banana Bread Scones with a Brown Butter Glaze – Charlotte Turtle
Chocolate Avocado Muffins - Take a Bite Out of Boca
Vanilla Bean Shortbread Hearts – Live, Bake, Love
Bourbon Sugared Pecans and Walnuts – Pinch and Swirl
Chocolate Liqueur Cherries – Homemade Cravings
Marcona Almond Blondies – Little Kitchie
Bite-Sized Cocoa Meringue – Meadows Cooks
Almond Sour Cream Cookies – Basic N Delicious
M&M Soft-Batch Cookies – Lacey Moody
Banana Nut Granola – In The Loop
Soft and Chewy Snickerdoodle Sprinkle Cookies – Eats Well With Others
Spinach, Caramelized Onion, and Olive Oil Bread- Cooking with Milton
Chocolate Drizzled Peanut Bars – The Spiced Life
Creamy Homemade Chocolate Liquor – Souffle Bombay
It’s February! While I am usually pretty indifferent to my birthday month, I now have this guy to change my views on all things romance-oriented. Not only has he planned out a wonderful Valentines evening (I don’t know where we’re going to dinner, but I hear it might include cannoli), but he also is celebrating his birthday this month. I apologize in advance for all the cutesy things posted on the blog this month, but when you are this happy it is hard to control it.
Besides my newfangled admiration, my inspiration for this cake came from a picture I saw in this month’s All You Magazine. Their cake was circular, tiered, and flavor neutral, but contained a Valentines staple — conversation heart candies. I knew right away that I had to make my own version of this adorable cake.
Recipe: Cherry Cordial Sweetheart Cake
What You Need:
- 1 heart-shaped cake pan
- 1 bag Conversation Heart Candies
- 1 box Betty Crocker Chocolate Fudge cake mix
- 1 tub Betty Crocker Cherry Frosting
- 3 eggs for cake mix
- 1 & 1/4 cup water for cake mix
- 1/2 cup vegetable oil for cake mix
What To Do:
1. Generously spray the bottom of the heart cake pan. Bake the cake according to the directions. I added in the eggs, oil, and water you need just so you could make sure you have them on hand.
2. Let the cake cool completely before you attempt to take it out of the pan. Cover the entire cake with a thick layer of cherry icing, making sure it is even. Place the cake in the fridge until the icing is firm.
3. Take the cake out of the fridge and place it on a board or plate that can easily be turned while decorating. Gently press the conversation hearts into rows on the sides of the cake until they completely cover them. (I made a little pattern out of the different colors.)
4. Use a butter knife to draw an outline of a heart on the top of your cake. Press a pattern of candies onto the line to hide it.
5. Keep in a airtight container until serving.
Happy February! I hope yours is as sweet as this cake!
I am very excited about this post because it’s my first ever link-up party post! The fabulous group of bloggers are all doing tailgating recipes, so definitely make sure you check them all out for inspiration for all your football watching. I decided to make pinwheels inspired by pizza I had last week — pepperoni, pineapple, and jalapeno. It sounds weird, I know, but it tastes amazing. They are an easy way to get a filling fix during the big game.
Recipe: Spicy Pepperoni and Pineapple Pinwheels
Makes 20 pinwheels
What You Need:
- 2 seamless rolled dough sheets
- 1/4 cup pepperoni slices
- 1/4 cup diced pineapple
- 2 tablespoons diced jalapenos
- 1/2 cup mozzerella cheese
- 1/2 cup pizza sauceWhat To Do:1. Pre-heat the oven to 350 F.2. Carefully unroll the dough. Using a pastry brush, lightly spread half the sauce onto the top. Sprinkle half the cheese evenly over the sauce.
3. Top with half of the pepperoni, pineapple, and jalapeno. Starting at one of the long ends, roll the dough back up.
4. Repeat this process with the remaining ingredients. Refrigerate both logs for at least an hour.
4. Cut each log into 1/2 inch thick slices. Place onto a baking sheet.
5. Bake for 15 minutes, or until the dough begins to brown.
Click the aodrable blue frog below to see the other tailgating recipes!: