Orange French Yogurt Cake and Brunch at Bobby's Cookbook Review

Bobby Flay is one of my favorite chefs.  I am always happy with the results of his recipes.  I love watching him cook and I love trying out his dishes.    

Brunch @ Bobby's, by Bobby Flay

This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes.

Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved.  There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious.  I do wish there were more pictures, but the pictures that are in the book are gorgeous.  Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor.  

Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese.

Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book.  I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them.  

For this review, I went with his Orange French Yogurt Cake.  Bobby describes the texture as a cross between a muffin and a loaf cake.  Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan.  The flavor was fantastic.  It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil.  It's not too light and not too heavy.  It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor.  I thought this was really good.  I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream.

Orange French Yogurt Cake

adapted from: Brunch at Bobby's

(Printable Recipe)

4 Tbl. unsalted butter, melted and cooled slightly

1 1/2 c. all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 c. plain Greek yogurt

1 c. sugar

3 large eggs

2 tsp. grated orange zest

1/2 tsp. vanilla extract

1/4 c. canola oil

1/4 c. orange marmalade

1 Tbl. Grand Marnier (I used water)

Preheat oven to 350 degrees.  Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray.  Sift the flour, baking powder and salt into a medium bowl.  Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended.  Gradually whisk in the flour mixture until just combined.  Transfer the batter to the prepared pan.

Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown).  Remove from oven and cool in the pan for 5 minutes.  Run a knife around the edges to loosen and remove from pan.  Cool completely.  

Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts.  Brush the hot mixture over the top of the cake.  Let the glaze cool and set before cutting the cake into slices and serving.    

I received a copy of this cookbook, from Blogging for Books, for the purpose of this review.  All opinions expressed herein are my own. 

Easy Pretzel Toffee and Sally's Candy Addiction Cookbook Review

Please tell me you all follow Sally's Baking Addiction Blog???  This blog is one of the best.  Sally's writing draws you right in, her knowledge about baking and candy making is spot on and her photographs are gorgeous, vibrant and eye-catching.    

Her second cookbook, Sally's Candy Addiction, was recently released and I was lucky enough to receive a preview copy!  There is some serious goodness going on inside this book.  

Chocolate, Truffles, Caramel, Brittle, Toffee, Taffy, Fudge, Cakes, Cheesecake, Cookies and so much more.  Everything you could imagine is in this book.  Every recipe includes a large mouthwatering photo of these divine treats.

There is something for everyone's sweet tooth in this book.  There are simple recipes that require no candy-thermometer and there are more intermediate recipes that do require a candy-thermometer.  Even if you have never used a candy thermometer, Sally's instructions will help you learn and master the art of candy making.  She gives you tips on what will work and what won't work.  This girl knows her stuff.    

I opted for this Easy Pretzel Toffee simply because I had all the ingredients on hand.  This toffee was incredibly easy to make and the flavor is outstanding.  No candy-thermometer is needed and it comes together really quick.  It makes a giant pan and there is plenty to share with neighbors, friends and family.  My whole family loved it and they had no idea how easy it really was to make. 

Toffee bits on top of chocolate on top of toffee and pretzels.  

Some of the other recipes I can't wait to try are: 

Easy Vanilla Buttercreams

Mint Truffles

White Chocolate Macadamia Nut Toffee

Fluffernutter Swirl Fudge

Maple Walnut Fudge

Toffee Lover's Cupcakes

Easy Pretzel Toffee
from: Sally's Candy Addiction
(Printable Recipe) or (Printable with Picture)

8 oz. mini pretzel twists
1 c. (2 sticks) unsalted butter, plus more for greasing pan
1 c. dark brown sugar, packed
3 c. mini chocolate chips
2/3 c. Heath Milk Chocolate & Toffee Bits, optional

Grease a 12x17-inch pan very well with butter or line with a silicone baking mat. Do not line with parchment paper or aluminum foil.  Break up the pretzels into small pieces and spread them onto the prepared pan in a single layer.  The key is to use broken pretzels.  Set aside.

Preheat oven to 375 degrees.  Combine the butter and brown sugar in a medium-size saucepan over medium heat.  Stir constantly with a heatproof rubber spatula or wooden spoon until the butter has completely melted and the mixture is combined.  Without stirring, bring the mixture to a boil and allow to boil for 4 minutes.  Remove pan from the heat and pour toffee evenly over the pretzels.  Bake for 5 minutes.  Do not be alarmed by its appearance when it bakes; the caramel toffee mixture will bubble up and spread over the pan.

Remove from the oven and allow to cool for 3 minutes, then sprinkle with mini chocolate chips.  The heat from the toffee will begin melting the chips.  Using a rubber spatula or the back of a spoon, spread the melting chocolate chips into a layer over the toffee.  Immediately sprinkle with toffee bits, if using.  Refrigerate for 45 minutes to allow the chocolate and toffee to set.  

Once set, remove from the refrigerator.  Cut, using a sharp knife, or break into pieces as large or small as you want.  Makes 1 pound.    

Jenn's Notes: I used light brown sugar and one 12 oz. bag of mini chocolate chips.  The Milk Chocolate & Toffee Bits can be found down the baking aisle by the chocolate chips.

I received a copy of this cookbook from the Publisher for the purpose of this review, but all opinions expressed herein are my own. 

Linked up at Weekend Potluck!

Baking Powder Biscuits and Biscuits Cookbook Review

   Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen, by: Jackie Garvin

 An entire cookbook full of biscuits recipes!!  Let me just say the author of this cookbook knows biscuits.  You can tell she is an expert biscuit maker and I would love to taste some of her homemade biscuits.  Sure, we now have her delicious recipes, but I would love to try these recipes actually made by her.   She said she has been surrounded by biscuits, eaten biscuits, loved biscuits and dreamed of biscuits her entire life.

The book starts out with stories about her childhood, how she started making biscuits, how she started her blog Syrup and Biscuits.  She then tells you what type of flour and other ingredients she recommends along with tips for creating perfect biscuits.  She has some great tips, like making sure to cut straight down with the biscuit cutter and to not twist it.  If you twist the biscuit cutter, the biscuits won't rise as much.   

The first recipes in the book require using the "layering technique" when preparing biscuits.  You roll out the dough, then fold the dough several times to create layers.  I wasn't sure how this technique was going to work for me, but it ended up being pretty simple.  The only thing I didn't like is the instructions for this technique is not included on every page.  This is when I thought it would be nice to have an actual hard copy of the book to flip back and forth between the recipe page and instructions page.  I have an e-book, so I didn't want to scroll from page to page with my sticky biscuit fingers. 

I tried the Baking Powder Biscuits and they are so light and tender and flaky and amazing!!! Seriously, delicious.  They are slightly crispy on the edges, but so soft in the center.  The original recipe does not call for sugar, but I really really like sugar in my biscuits, so I added some.  This recipe is very similar to my Buttermilk Biscuit recipe, except I don't use the "layering technique" when making them, but I think I'll have to start using that method from now on.

Overall, I would say the level of this book is intermediate.  I say this because some of the instructions might be a little difficult for a new biscuit maker to understand.  It is loaded with pictures.  There are regular biscuit recipes, recipes for leftover biscuits, sweet biscuits recipes, savory biscuit recipes, biscuit topper recipes and more.  Pretty much anything and everything you can do with a biscuit will be in this book and everything sounds amazing.    

Some of the other recipes I can't wait to try are: Honey Whole Wheat Cream Biscuits, Sweet Potato Biscuits, Garlic Cheese Biscuits, Raspberry Biscuit Pudding, Maple Cinnamon Rolls, Chocolate Chip Biscuits, Strawberry Banana Nut Biscuit Bread, Peach Raspberry Scones and Supreme Pizza Pull Apart Bread.

Baking Powder Biscuits
adapted from: Biscuits
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour, plus more as needed
1 Tbl. baking powder
1 tsp. kosher salt
3 Tbl. sugar, opt.
1/2 c. unsalted butter, diced and chilled
1 c. buttermilk

Place flour, baking powder and salt in a large mixing bowl and mix together with a fork or whisk.  Add cold, diced, butter and use a pastry cutter to blend in the butter until it resembles coarse meal, with pea size pieces of butter.  Stir in the buttermilk with a fork or wooden spoon.  Dough should be sticky.    

Turn the dough out onto a tea-towel that has been sprinkled with flour. Sprinkle the top of the wet dough with flour.  Lightly knead the dough, working in the flour.  Add more flour as needed until the dough is no longer sticky and holds its shape.  Don't let a recipe dictate the proportions of wet to dry ingredients.  Develop "the touch" and know when the dough feels right.  Roll or pat out the dough until it's 1/4-inch thick long-ways on the towel.  Make sure there is enough flour under the dough to prevent sticking.  Grab the right side of the towel and fold the right third of the dough toward the center.  Grab the left side of the towel and fold the left third of the dough toward the center.  Grab the top of the towel and fold the dough in half from top to bottom.  Grab the bottom of the towel and fold the dough in half bottom to top.  

Lightly roll or pat out the dough to one-inch thick.  Cut out the biscuits by using a floured biscuit cutter.  Cut straight down and don't twist the biscuit cutter or the edges will bind together and prevent the biscuit from rising to its full potential.  Continue cutting as many biscuits as you can.  Gather the scraps, stack them and gently press together.  This method keeps the layers intact and will result in prettier biscuits than if you re-roll the dough scraps. The gently pressed layer of scraps needs to be about one-inch thick.  Cut as many biscuits as you can get.  

Place the cut out biscuits on a baking sheet that has been greased or covered with a baking mat.  Scoot these layered biscuits next to each other to help them rise up straight and not fall over.  Brush tops with cooking oil, butter or milk.   Bake in a preheated 450 degree oven for 15 minutes or until tops are golden brown.  Makes 12-15 biscuits.           

Jenn's Notes: Sugar is not in the original recipe, but I really like sugar in my biscuits, so I added some.  I was only able to get 10 biscuits.

I received this book from the Publisher for the purpose of this review, but all opinions expressed herein are my own.   

Linked up at Weekend Potluck!

Pineapple Avocado Salsa Plus Trisha's Table Cookbook Review

I've never really listened to Trisha Yearwood's music, but I have never missed an episode of her cooking show.  I am not a country music fan, but I am a foodie : )

She is so dang cute and has such a fun personality.  She is looking good, have you seen her lately?  Her new cookbook is full of healthier dishes.  She believes in the 80/20 rule, 80% of the time she eats healthy and 20% of the time she allows herself to splurge a little. 

She is a southern girl that grew up on decadent comfort food and I know that she loves GOOD food.  So, I totally trust that her new healthier recipes are full of flavor and definitely worth trying.  She said she has only included healthier substitutions that she loves.  

All of these recipes look simple and the instructions are easy to follow.  Most of the substitutions are small healthier changes, like using wheat tortillas, turkey sausage and egg whites in a breakfast burrito.  Or, adding wheat flour and wheat germ to blueberry banana muffins.   

Two of the most unique substitutions are the Cashew Cream and the Tofu Ricotta.  She uses the Cashew Cream to create rich and creamy soups instead of adding heavy cream and she uses Tofu along with some other ingredients to replace ricotta cheese.  She uses it in dishes like lasagna and Spinach-Stuffed Shells and she says her family doesn't even miss the cheese. 

Trisha's Table, by: Trisha Yearwood

Some of the recipes I can't wait to try are Zucchini Cakes with Herbed Sour Cream, Roasted 

Vegetables with Balsamic Glaze, Tomato Bisque with Homemade Croutons and Mama's Cornbread.

 The Dessert section is full of sooooo many yummy sounding treats.  Like, Basic Cupcakes with Peanut Butter Frosting, Key Lime Cheesecake with Raspberry Sauce, Glazed Lemon Cookies and No-Bake Peanut Butter Pretzel Squares.  These sweet treats must be what she eats on her 20% splurge a little days. 

Overall, I think this book has some great recipes and ideas for eating healthier.  The recipes all look hearty and filling and won't leave you wishing for something more.  Not every recipe has a photo, but a lot do and they are gorgeous photos.

I did get to try out her Avocado Pineapple Salsa and it was SO GOOD.

This salsa turned out way better than I imagined.  I have had mango salsa before, but never pineapple.  I wasn't sure what to expect, but it was fabulous.  I loved it.  I cut the pineapple into pretty small pieces.  It has a great sweet flavor and if you didn't know there was pineapple in it, you would probably be trying to guess what that amazing flavor is.  I ate it plain with chips and I served it on some shredded chicken tacos.  I will definitely make this again.  

Avocado Pineapple Salsa

adapted from: Trisha's Table 

(Printable Recipe) or (Printable with Picture)

3 medium avocados, diced

1/4 c. finely chopped onion

1/2 c. finely chopped pineapple

2/3 c. quartered grape tomatoes, about 16 (I used diced Roma tomatoes)

2 Tbl. freshly squeezed lime juice

1/4 tsp. garlic salt

1 tsp. red pepper flakes (I didn't add)

1/4 c. finely chopped fresh cilantro

freshly ground black pepper, to taste

baked pita chips or tortillas chips, for serving

In a medium bowl, combine all ingredients.  Serve with baked pita chips or tortilla chips. 

I received this book from Blogging for Books for the purpose of this review, but all opinions expressed herein are my own.

Chocolate Espresso Bundt Cake PLUS United States of Cakes Cookbook Review

 United States of Cakes, by Roy Fares

In 2010, Roy Fares, won Sweden's Best Pastry Chef competition.  He lives in Sweden, but loves to visit the United States.  California seems to be his inspiration for this book.  He talks about L.A., Hollywood, Palm Springs and Beverly Hills and the delectable treats he enjoys and his favorite places to get them.

This book includes 50 of his favorite classic recipes with his own twist.  He has taken our Classic American Cakes, Cookies, Pies and Baked Goods and reduced the sugar, but these are not low-sugar recipes.  He has just reduced the sugar a little and found the "perfect balance". 
 

I love the style of this book.  It includes some of my favorite food pictures.  The old-fashioned, rustic, pics are so comforting and make me feel right at home.  The smell of the book even makes me think of my Grandma's old books.  The recipes range from beginner to intermediate.   

I tried his Chocolate Espresso Bundt Cake.  It is a very dense cake with a deep chocolate flavor and it's not overly sweet.  I wanted a sweeter glaze, so I opted to make my own recipe instead of his.

The recipes are written using a Convection Oven.  If you are baking with a regular oven, then it is suggested to increase the temperature by 25 degrees Fahrenheit.  He also suggests adjusting the recipes if you live at high altitude. 

I do live at high altitude and honestly, the only time I have made adjustments is when I am making candy.  I wasn't even sure how to adjust for baking at high altitude, so I looked it up.  One of the suggestions is to increase the oven temp. by 25 degrees and since I was already going to increase the temp. 25 degrees for a regular oven, that would have meant my cake would bake at 400 degrees and that is way too hot.  So, I took a gamble and made the recipe "as is"  and it turned out just fine.  That doesn't mean every recipe in this book will turn out fine without making adjustments, so you'll have to decide for yourself.  P.S.  if anyone has any suggestions of how to adjust a recipe at high altitude, then send them my way. 

Every recipe sounds amazing.  Some of the other desserts I can't wait to try are: Peanut Butter Cupcakes, Snickers Cheesecake, Banana Chocolate Chip Pudding, Nutella Cake Pops, Magnolia Bakery's Banana Cake and Chocolate Fudge (it has dulce de leche sauce and marshmallows in it).

This book is available for purchase now.  

Chocolate Espresso Bundt Cake
adapted from: United States of Cakes
(Printable Recipe) or (Printable with Picture)

1 2/3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. salted butter, room temperature
2/3 c. unsweetened cocoa powder
1 shot of espresso (I used 1/4 cup coffee)
2/3 c. water
2 c. sugar
1 1/2 tsp. vanilla extract
1 c. sour cream
2 eggs

Chocolate Glaze (I didn't use this glaze)
1/3 c. unsalted butter
1 tsp. corn syrup or honey
3/4 c. dark chocolate, 70%

Preheat oven to 350 degrees convection function (or 375 degrees for a regular oven).  Grease and flour a 9-inch bundt pan.  Sift the flour, baking powder and salt in a bowl.  Melt the butter in a saucepan, add the cocoa powder, espresso and water and whisk into a smooth mixture.  Remove the pan from the heat and add the sugar, vanilla, sour cream and eggs; mix well.

Mix in the dry ingredients and whisk together until smooth.  Pour the batter into the prepared bundt pan.  Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan for 10 minutes, then invert to a wire rack and cool completely.

Chocolate Glaze:  Melt the butter, corn syrup and chocolate in a water bath.  Stir together into a smooth icing.  Let the icing cool to lukewarm temperature.  Place a baking sheet under the rack with the cooled cake and pour the glaze over the cake.  Allow icing to set.

Easy Chocolate Glaze (this is what I used)
From: Jenn@eatcakefordinner
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1/2 tsp. vanilla
1-2 Tbl. milk

Melt butter in a small saucepan over medium heat.  Stir in the cocoa until a paste forms.  Remove from heat and add the remaining ingredients.  Stir until smooth and creamy and pour over cooled cake.     

I received this book from the Publisher for the purpose of this review, but all opinions expressed herein are my own. 

Tyler Florence's Guacamole and Inside the Test Kitchen Cookbook Review

Inside the Test Kitchen, By: Tyler Florence


I love the structure and layout of this book.  It looks like a journal, the pages are very thick, it's full of hand-written notes and it has an elastic band attached, so you can easily mark the page of the recipe you are wanting to make next.  All of the pictures in this book were taken with an iPad.  He wanted "real time" photography like we would see on social media.   Tyler and his "Test Kitchen Team" tasted and tested these recipes over and over again until they were perfect.  They even tested eight different cheeses to find the stretchiest one and used the winning cheese in Modern Grilled Cheese and Stretchy Mac and Cheese. 

(Image Credit)

Tyler says the goal of this cookbook is to empower the home cook with the confidence to put dinner on the table and to equip us with information that restaurant chefs have.

With that said . . .

This cookbook is not for beginner cooks and I don't think it's for the average home cook either.  I would love to try every recipe in this book, I just want someone else to make them for me :)

I'm sure all of the recipes are out-of-this-world, but most are not what you would make after a long day at work.

Some of the recipes require special equipment like an iSi whipped cream siphon, chargers and special pans and molds.  The recipes can get pretty pricey too, especially if you don't grow your own herbs and have to buy them at the store.  Some recipes call for multiple herbs and a tiny package of herbs at my local grocery store run about $3 a piece.  There are a lot of ingredients I have never used (or heard of).  I don't think that you would have all of the ingredients on hand for any of these dishes, except for maybe the 5-in-1 Baking Mix. 

I am excited about the  5-in-1 Baking Mix.   He uses this mix to make muffins, pancakes, waffles, cake and cookies.  The Pineapple Upside-Down Cake will most likely happen in my kitchen soon. 

I decided to try the easiest recipe in the book . . . Guacamole.  I didn't think I was a guacamole fan, but I had to taste it, since I was going to have to talk about it in this post, right?  I REALLY REALLY liked it.  Who knew guacamole was this good.  I scooped up this guacamole chip after chip and it was hard to stop eating it.  I also enjoyed a big dollop on a bowl of chili.

I WILL most definitely make this recipe again.   

Overall, if you want to step outside your comfort zone and you don't mind spending time and money on dinner, then you will probably really enjoy this book.  

And . . . I'm sure your recipes will taste like they came straight out of a restaurant kitchen.

Guacamole
adapted from: Tyler Florence
(Printable Recipe) or (Printable with Picture)

5 ripe Hass avocados
juice of 2 limes
1/2 small white onion, finely chopped
1 Serrano chile, ribbed, seeded and finely chopped
1/2 bunch of cilantro, finely chopped
Kosher salt
freshly ground black pepper
1 radish, thinly shaved

Slice the avocados all the way around from top to bottom and twist the halves to separate them.  Carefully tap the pit with a sharp knife, twist, and it will come right out.  Scoop the avocado flesh into a large bowl.  Add some of the lime juice as you go, to prevent the avocados from browning.

Add the remaining lime juice, onion, Serrano chile, cilantro, a pinch of Kosher salt and some freshly ground black pepper.  Use a fork to mash the mixture, leaving some chunks of avocado for texture.  Transfer to a bowl for serving and  garnish with the radish shavings.  Makes about 4 cups, depending on the avocados. 

Jenn's Notes: I used less onion and I used a yellow instead of a white onion.  I used a small jalapeno instead of a Serrano.  This is simple and delicious.  When refrigerating leftover guacamole, press a piece of plastic wrap directly onto the surface and that will help keep it from turning brown.   

I received this book from Blogging for Books for the purpose of this review, but all opinions expressed herein are my own.

Blue Ribbon Baking from a Redneck Kitchen Review Plus Soda Biscuits

I wanted to get this review posted before Christmas, so if anyone is still looking for a last minute gift for their favorite baker, this book is a great idea.

This book is loaded with some truly decadent recipes as well as the classics we all love like chocolate chip cookies and lemon bars.

The sections are divided up between Pies, Cookies & Bars, Cakes Like Granny Made, Cheesecakes, Sunday Go-To Meeting, Baked Goods to Show Off, Biscuits & Breads and Candy & Truffles.  So basically, everything you could want IS in this book. 

There aren't very many pictures, but the description of every recipe is enough to convince me to make them.

There are so many award winning recipes in the book!

Some of the recipes do call for self-rising flour which is something I never have on hand, but I am willing to buy a bag to try out these recipes.

I have so many recipes flagged to make, Soda Pop Cake, Fudge Cake, Keep-the-Hubby-at-Home Cake, Frosted Chocolate Pound Cake, White Chocolate Banana Cream Pie and Lemon Streusel Muffins . . . just to name a few.

I went with the Soda Biscuits for my recipe review simply because it was Saturday morning and I was hungry.  A warm biscuit sounded perfect.  Francine says she used these biscuits to catch her a husband :)  There are only 4 ingredients and they were a cinch to make.  Plain, they tasted mostly like Bisquick, but when smothered in jam they were good and had a soft and delicate texture.  You must eat them warm, that is when they are best. 

I can't wait to start making some sweet treats out of this fabulous book.  I think you will love it.

Soda Biscuits

adapted from: Blue Ribbon Baking from a Redneck Kitchen
(Printable Recipe) or (Printable with Picture)

2 c. Bisquick, plus more for kneading

1/2 c. sour cream

1/2 c. club soda (or 7-up for some sweetness)

4 Tbl. (1/2 stick) unsalted butter, melted

Preheat the oven to 450 degrees.  Add biscuit mix to a large bowl and cut the sour cream into it, using a pastry cutter or a fork.  Stir in the club soda; the dough will be soft.  Turn the dough out onto a floured counter and knead 3 or 4 times, adding additional biscuit mix, if needed.  

Press or pat the dough into a 1/2-inch thick rectangle.  Cut 9 biscuits.  Pour the butter into a 9-inch square baking pan.  Arrange the biscuits in the pan on top of the melted butter.  Bake until golden brown, 12-15 minutes.  Serve warm.  

Jenn's Notes: I used 7-up, because I wanted a sweeter biscuit.  

I received this book from Blogging for Books for the purpose of this review, but all opinions expressed herein are my own.

Six Sisters' Stuff 12 Days of Christmas Giveaway Plus Baby Ruth Bars

The Six Sisters have released their 3rd book, 12 Days of Christmas with Six Sisters' Stuff.   Like their other books, you not only get recipes, but you get other fun stuff too.  There are 12 different sections in this book and each section is in sets of 12, like 12 Homemade Christmas Gifts, 12 DIY Christmas Decorations (I love the Candy Cane Frame and I totally want to make it), 12 Spectacular Christmas Treats, 12 Christmas Cookies and more.

If you would like to read about their first book, click HERE or their 2nd book, click HERE.

 A lot of the treat recipes are not your typical, same-old, Christmas Recipes.  They have new fun and delicious treats that you and your neighbors are sure to love!  Like . . .   Mini Turtle Cheesecakes, Almond Joy Bars, Frosted Toffee Cookies and Chocolate Orange Cookies, which sound amazing by the way, because I love Chocolate Oranges and Orange Sticks. 

I wanted to make one of the yummy recipes and I was trying to decide between the Nutella Banana Bread or their Eggnog Cookies.  October seemed a little early to have eggnog in stores, but surprisingly they already had it.  But . . . at almost $5, I decided to pass until closer to Christmas. 

I ended up making their Baby Ruth Bars.  I had everything on hand, except for the peanuts and I realize that peanuts are a big part of an actual Baby Ruth Bar, but I left them out. 

These Baby Ruth Bars are so chewy and delicious.  I think the extra 1/2 cup of chocolate that is drizzled over the top is optional.  They were plenty delicious without that, but if you want to dress them up a bit, the chocolate drizzle is a good idea. 

No Bake treats are always a winner in my book.

You can purchase 12 Days of Christmas HERE. 

Baby Ruth Bars
From: Six Sisters' Stuff
(Printable Recipe) or (Printable with Picture)

1 c. light corn syrup
1 c. creamy peanut butter
1/2 c. granulated sugar
1/2 c. packed light brown sugar
6 c. cornflakes cereal
1 1/2 c. milk chocolate chips, divided
2/3 c. roasted peanuts

Grease a 9x13-inch pan with non-stick cooking spray; set aside.  In a large saucepan over medium heat, combine corn syrup, peanut butter, sugar and brown sugar.  Stir until smooth and heat until sugar is dissolved.  Mixture will start to bubble.  Remove from heat and add cornflakes and 1 cup of milk chocolate chips and stir until cornflakes are completely coated.  Press mixture into the greased baking pan and let cool.  When bars are set, melt the remaining 1/2 cup of chocolate chips and drizzle over the bars.  Let the chocolate set before serving.  Makes 16 bars.



a Rafflecopter giveaway

The publisher provided me with a copy of this cookbook for the purpose of this review, but all opinions expressed herein are my own.  Giveaway is offered by the publisher and will be shipped by the publisher.    

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Buffalo Chicken Dip Plus The Girl Who Ate Everything Cookbook Review

The Girl Who Ate Everything was one of the first blogs I discovered when I was first learning to cook.  I have always been blown away by her beautiful photographs.  She has such a talent for making anything and everything look delicious.  Even casseroles.  

Her book is exactly what you would expect.  AMAZING pictures with AMAZING food.  I tagged so many recipes and I can't wait to get working on making them.

The majority of the recipes are new and not on the blog.  

A lot of them are favorites that came from family and friends and there is a picture of every single recipe.  They are all easy recipes with simple ingredients.  

If you want a book full of recipes that the whole family will enjoy, then I think you will really like this book.

(Photo Credit)

She said she was nicknamed the "Dip Queen", so I definitely wanted to try out one of her dip recipes.

There is no mistaking the flavor of this dip.  The second you taste it, it screams buffalo.

I personally don't think it is too spicy at all.  It is thick and creamy and best served warm.  I did try it cold, but it was too thick for my chip to scoop up without breaking.

I even used low fat cream cheese, low fat cheddar and low fat ranch and it was still delicious.

Some of the other recipes I can't wait to try are:
Creamy Artichoke Dip
Chicken Pesto Stuffed Shells
Chicken Pot Pie Crumble
Darrell's Fudge
Double Cake Batter Cookies
Cinnamon Roll Sheet Cake

P.S. Did you know her husband plays football for the NFL?  How cool is that.

Buffalo Chicken Dip

adapted From: The Girl Who Ate Everything
(Printable Recipe) or (Printable with Picture)

1 1/2 c. cooked and shredded chicken (around 2 chicken breasts)

1/2 c. Frank's RedHot Buffalo Wings Sauce

1 (8 oz.) pkg. cream cheese, softened

1/2 c. ranch dressing

3/4 c. shredded Cheddar cheese

Blue Cheese Crumbles, opt.  

Preheat oven to 350 degrees.  Stir the chicken and Buffalo sauce together in a medium skillet over medium heat until heated through.  Stir in the cream cheese and the ranch dressing.  Cook, stirring until well blended and warm.  Mix in the shredded cheese.  Pour the mixture into a shallow oven-safe dish and sprinkle with blue cheese crumbles, if desired.  Bake for 10 minutes or until hot.  Serve with chips, carrots and celery for dipping.  Makes 6-8 servings.  Store any leftovers in the refrigerator.  

To Reheat:  Heat in a preheated 350 degree oven for 10-15 minutes.  

The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.

Kitchen Confidence Cookbook Review and Sloppy Janes

I have been a fan of Kelsey Nixon ever since I watched her on The Next Food Network Star.  She didn't win, but was still given her own cooking show on The Cooking Channel.  I watch every episode of her and her pretty red fingernails (anyone else noticed that?).

It was about time she came out with her own cookbook :)

So, what do I think of the cookbook?

I really like it.  My favorite section is surprisingly the "Sides" category and I want to try almost every recipe in that section.

There are quite a few recipes in this book that I grew up eating, except she has added her own "twist" to them.  Like taking chili that everyone loves, but introducing us to a new ingredient, like hominy.   Or like using sweet potatoes to make scalloped potatoes.  Or even adding a thinly sliced Granny Smith apple to a grilled bacon and Cheddar cheese sandwich.  Some of the recipes might seem a little "fancy", but not so much that you wouldn't ever try them.  I am convinced to step out of my comfort zone and try these new variations.  Not every recipe has a picture, but the ones that do are absolutely gorgeous.

As soon as the weather cools down, her Roasted Tomato Soup is at the TOP of my list of things to make.  Some others I can't wait to try are Chicken and Poblano Stew, Carnitas Tacos, Essential Stove-Top Mac and Cheese, Meatball Parmesan Heroes, Roasted Root Vegetables, Blueberry Muffins and her Chocolate Chip Cookies.

I did make her Sloppy Janes and they taste nothing like my go-to Sloppy Joe recipe, but they sure were delicious.  I remember watching the episode of The Next Food Network Star when Kelsey made these and served them to Martha Stewart and I have always wanted to try them.  Not sure why it took me so long?  Don't be afraid of the ground turkey.  I use it all of the time instead of ground beef and when mixed with all of the other ingredients, I bet no one would even notice the difference.

A few of Kelsey's other recipes that I have tried are her Rapid Rise Rolls and her Orange Rolls.

To find out more about Kelsey or to purchase Kitchen Confidence, click HERE.

Sloppy Janes

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

1 Tbl. olive oil
1 1/2 Lbs. ground turkey
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. smoked paprika
salt and pepper
1 green bell pepper, ribbed, seeded and chopped
1/2 c. finely chopped onion
1/2 (28 oz.) can crushed tomatoes
2 Tbl. packed light brown sugar
1/2 c. ketchup
1 Tbl. Dijon mustard
splash of apple cider vinegar
1 Tbl. Worcestershire sauce
5-6 hamburger buns, toasted
Miracle Whip or Mayonnaise

Heat olive oil in a large skillet over medium-high heat.  Add the ground turkey, garlic powder, onion powder, smoked paprika, salt and pepper.  Cook, breaking up with the back of a wooden spoon until the meat is no longer pink, about 5 minutes.  Add the bell pepper and onion and cook until tender, about 5 minutes.  Add the crushed tomatoes, brown sugar, ketchup, Dijon mustard, vinegar and Worcestershire sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally until sauce thickens, about 10-15 minutes.  Serve on toasted hamburger buns with Miracle Whip or Mayonnaise.  Makes 5-6 sandwiches.  

Jenn's Notes: My turkey came in a 1.25 Lb. package and that is what I used.  Kelsey serves these as sliders, but we opted for regular-sized sandwiches.   

I received this book from Blogging for Books for this review, but all opinions expressed herein are my own.