Tuesday, March 19, 2013

Guinness Cheddar Dip - Corned Beef & Cabbage

 
I made this dip on St. Patrick's Day and it went FAST!!! It was super yummy and very easy to make. I also made corned beef & cabbage for the first time (I forgot to take a picture, though). I wanted to make sure I documented both recipes so I can make them again next year!
 
Guinness Cheddar Dip
Recipe from The Curvy Carrot
 
8 ounces cream cheese, softened
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste
 
 
1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Corned Beef & Cabbage
Recipe from AllRecipes

4 large carrots, peeled and chopped
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized
pieces
4 cups water
1 (4 pound) corned beef brisket with
spice packet
6 ounces Guinness
1/2 head cabbage, coarsely chopped
 
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

 

Saturday, March 9, 2013

Nutella Bread Pudding

We had company over for dinner last night and I made this for dessert. Of course, we were so excited for dessert that I competely forgot to take a picture of it. It was so yummy, though, that I had to still share the recipe.

I drizzled the bread pudding with extra Nutella straight out of the oven and served it warm with vanilla bean ice cream! Mmmmm mmmm mmmm!

Enjoy!

Nutella Bread Pudding
Recipe slightly adapted from Inspired Taste

7-8 croissants
Nutella
4 eggs
2 cup cream
2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar

Preheat the oven to 350 degrees F.
 
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
 
Add sandwich pieces to greased 8x8 pan.
 
Whisk eggs, cream, vanilla extract, salt and sugar to a medium bowl until combined.
 
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb. At this point you can bake right away or let sit in the fridge for a few hours to soak up more of the custard.
 
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.


Sunday, March 3, 2013

Sugar Cookie Dip

I've seen variations of this dip floating around Pinterest and decided to create my own today. I wanted it to taste similar to my sugar cookies and I have to say it was pretty fantastic! Next time I will add some pretzels to serve it with... I think the sweet/salty combination would be great!

Enjoy!

Sugar Cookie Dip

1 box dry sugar cookie mix
1 (8oz) package cream cheese
1 container Cool Whip
1 tsp almond extract
Splash of milk for thinning

Mix cream cheese and sugar cookie mix in mixer thouroughly. Add cool whip and whip to combine. Mix in almond extract and milk until desired consistency is reached. Refrigerate until ready to serve.

Thursday, February 21, 2013

Lemon Cheesecake Ball

This may not look like much but you have to make it right away!!!!! I served this at a brunch yesterday and it was a hit. It tastes just like lemon cheesecake! I served it with granny smith apples, graham crackers, gingersnaps, and nilla wafers. I will definitely be making it again! Mmmmmm!

Lemon Cheesecake Ball
Recipe from Annie Eats

10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers


Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.



Thursday, February 14, 2013

M&M Cheesecake Cookie Bars

How good does that look?!?!?! Such a yummy, cute Valentine's Day treat! And they will totally work for other holidays.... or random days of the week because they are THAT good! :)

M&M Cheesecake Cookie Bars
Recipe from What's Gaby Cooking


For the Cookie Layer

1 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cup all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 bag of milk chocolate m&m's
 
For the Cheesecake Layer
 
8 oz cream cheese, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
 
Instructions
 
For the Cookie Layer
  1. Cream together the butter and sugars in a large stand mixer for 3 minutes.
  2. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
  3. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Toss in a handful of the m&m's and mix for a quick second. Chill the dough while you make the cheesecake layer
For the Cheesecake Layer
  1. Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
  2. To assemble
  3. Preheat your oven to 350 degrees F.
  4. Line a 9x9 baking square pan with tin foil and spray it with non-stick baking spray.
  5. Press 1/2 of the cookie dough mixture into the bottom of the pan to make 1 even layer.
  6. Spread the cheesecake mixture on top of the cookie dough.
  7. Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining m&m.s
  8. Place it into the oven and bake for 35-40 minutes until the cookie dough is golden brown. The inner part of the dish might look a bit jiggly, but not to fear. Once the Cheesecake Cookie Bars have baked, remove them from the oven and let them cool on the counter for 30 minutes. Then transfer them to the fridge and cool completely for at least 2 hours. Cut and serve as needed.


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