Tuesday, March 23, 2010

Operation Rice Krispy

Ok so as I alluded to in my last post I was confronted with what I could possibly bake for the boys while on the road. After much thinking Traci finally came up with Rice Crispy Treats but not just normal ones...you guessed it they had to be chocolate. Let me just say it pays to have the hook up at a hotel. A man named Michael was able to get us a huge microwave in Traci's room which quickly transformed into Rice Crispy Central! The hotel also took me and my mom to the store to get all the ingredients. Lastly, The kitchen lent us a huge salad like bowl, two large spoons and a plastic tub perfect for melting the butter. So Friday morning after breakfast me, Hannah, Traci, Tricia(one of the assistant coaches wives) and Tyler(a team manager and fellow follower of the Splendid Kitchen)headed up to Traci's room to whip up four batches. Let me just say it was so so fun and I could not have done it without them. So thanks to my mom for going to the store with me, Traci for switching off with me on the mixing and pouring, Hannah for taking the pictures, Tricia for buttering the spoon and adding just the right amount of chocolate chips, Tyler for making a coffee run for me and my dad and the team for enjoying each and everyone of them! A quick recipe from The Splendid Kitchen!

3 Tbsp. Butter (just to make Rice Krispys...I would recommend more to butter your spoon and pan)
1 10 Oz. package of marshmallows
6 Cups Rice Krispy Cereal
1 Bag Semi-Sweet Chocolate Chips

Begin this very easy treat by greasing the pan with butter (keep in mind that I made 4 batches of these so you will see multiple pans)

Next add a bag of marshmallows to a large bowl (I chose to use the big marshmallows but the minis will work also)

After melting the butter pour over marshmallows and coat all of them.

Put the marshmallows back in the microwave for about 2 minutes and they will come out looking big and poofy and like they might explode...don't worry though they are supposed to look like that. Begin to stir immediately.

Then get your Rice Krispy Cereal...pour in...and continue to stir. The key to this is that you keep the mixture moving.

When all mixed together it should look like this

Time to add the chocolate chips. Now amongst the four batches we used the whole bag so for one I would recommend using 1/4 the bag for one. Also you could omit the chocolate chips but I think they make it really unique!

Once mixed use another large spoon to scoop them into the pan. It is important to butter the spoon so that it does not stick to it.

Push into pan and then let them set for about 20 min. and then they are ready to cut!

Let me just say these are really really good!

Printable Directions:
1)Grease pans
2)Melt butter
3)Pour over marshmallows
4)Mix over marshmallows
5)Put back into microwave for about 2 min.
6)Take out and begin to stir together
7)Add Rice Krispy Cereal and continue to mix
8)Add chocolate Chips
9)Mix together and put in pan
10)Press down with spoon

Monday, March 22, 2010

Chocolate Gooey Buttercake

So I know that it has been awhile but I have been out of town for the past ten days for baseball. It was very fun but I am back and ready to share this amazing recipe that I got from Paula Deen. In case I have not told ya'll I have been making treats for the team before every Friday game...but here is the kicker...it has to include chocolate. So I decided that whatever I would make would have to be able to be made Wednesday night because we would be leaving Thursday morning...would have to get on a plane with me and make it to California and still be good by Friday. I had in mind one of my favorite desserts which is butter cake; however, that is not chocolate so I knew Paula specialized in gooey butter cakes (she makes all different kinds). Of course when I was looking I found a chocolate one! Let me just say this gets better the longer it sits and while I don't have a picture of my own of it cut into little pieces you can still tell that it is delicious. One of the players even made the comment that I was "a beast of a baker." Interesting complement but hey I'll take it :) Anyway I also have another recipe that I had to make on the road while we were gone...with no oven in sight it was tough but that post will come later. It is an interesting story. From the Splendid Kitchen enjoy!

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts (I omitted the nuts)

Begin by pre-heating your oven to 350 degrees and greasing a 13X9 pan. Also go ahead and gather all your ingredients.

Your going to begin by making the crust which is very easy. Simply combine your cake mix, 1 egg, and 1 stick of melted butter.

Mix until it is all combined and pat into pan. Set aside when finished and clean out your mixer.

Time to start on the filling! Start by beating the cream cheese until smoothe.

Next add 2 eggs and the cocoa powder.

Blend well.

Now slow down the mixer and add the powdered sugar. It will begin to look a bit thicker.

Then slowly add the remaing melted stick of butter and vanilla.

It should look pretty and fluffy like this.(If you were to be adding the nuts now would be the time)

Lastly, pour mixture over crust and smooth out.

Now I decided to add mini chocolate chips on the top just because I though it needed more chocolate :)

All done!

As a result of my cutting into it early Thursday morning before leaving I did not get a picture of the finished product so the picture at the top is complements of Paula Deen. Take note that this picture has the nuts in it.

Also the directions say 40-50 min. Well it took me about an hour and 20 min. so it definately depends on your oven. Make sure it is gooey in the middle too. If cooked too long it will not be "just right". Oh and one other thing and then I will let yall go make this! It says in the original directions to cool on a wire rack but I do not know how anyone could get it out of the pan. If you find out a way please let me know. Sending chocolately goodness from the Splendid Kitchen!

Printable Directions:

Wednesday, March 10, 2010

Double Toffee Brownies

In case you have not noticed I like chocolate so I of course fell in love with this GREAT brownie recipe and it is super easy to make. After making the cupcakes for Traci and the team we won our next two games which of course led to "Kelsey we won so you have to bake the team another treat before our next Friday game!" Of course I don't mind at all and I assumed these would be a big hit...well let's just say they were all eaten and we won all our games...including shutting out Texas might I add :)Anyway tonight I am making Double Chocolate Gooey Butter Cake for them this Friday but that post will come later. I found this recipe from Paula Deen but I tweaked it a bit. Instead of using one brownie mix I use two. Just trust me on this one. From the Splendid Kitchen...enjoy! P.S. Keep in mind when you see the finished product it is two batches of brownies!

Prep Time: 8 min.
Cook Time: About 40 min.

2 Packages of Brownie Mix
Cooking spray
5-7 Candy bars (I used Symphony)

Start off by getting your brownie mix and the ingredients needed to make them.

For the brownies I made it called for the mix, 1/2 cup Vegetable Oil, 1/4 cup Water, and 2 eggs-I used two eggs instead of 3 for a fudge like consistency instead of a cake like

Mix it all together and it should start looking really yummy!

After greasing your 13x9 pan pour the batter like so and place the candy bars on top (I find it easier to break them apart and put them on)

Time to get your second box of brownies...work the same magic and pour on top of candy bars

Put in the oven and if I remember right I just about doubled the time that it says for one batch but keep an eye on them....when they are done the will have gotten all puffed up and delicious looking

The finished product...

Make these immediately! They are so good! I will say though that the sooner you eat them the better they are. The edges did get a bit tough so we cut them off but they were soft the next day then hard the next (I just put them in the microwave though to soften them up);however, I am thinking these will not last very long in your house! Enjoy from the Splendid Kitchen Chocoholic...

Printable Directions:

Monday, March 8, 2010

Hannah's Kickin' Chicken

Let me just start off by saying that this chicken is very good! My sister got it off of the Tasty Kitchen and wanted me to try it so I thought I would give it a go. It was originally called "Butter Chicken" but that made no sense to me considering it is really not simply buttered chicken. So since my sister wanted me to make it I am calling it "Hannah's Kickin' Chicken." Your welcome sis. I decided to call it this because it is slightly spicy but still has this great creamy/rich flavor which comes from the whipping cream. With that being said it is very easy to make and excellent served over rice. Also I think this sauce would be great by itself served over rice. From the Splendid Kitchen...enjoy!

Prep Time: 12 hrs.
Cook Time: 40 min.
Serves: 4
4 Pieces boneless, skinless chicken breasts
5 Cloves of minced garlic
1 Tsp. salt
1/2 Tsp. black pepper
1/2 Tsp. Cayenne Pepper
1/4 Tsp. ground coriander
1/4 Tsp. Cumin
1/4 Tsp. Cardamom
1 Whole juiced lime
1 Whole diced onion
1/4 Cups butter
1 Can(14.5 oz.) tomato sauce
1 Can(14.5 oz.) petite diced tomatoes
1 Pint whipping cream
1 Bunch of chopped cilantro, to taste
2 Cups of Basmati Rice or however much you want. Also can use any kind you like.

This first step you will actually do the night before you want this dish because it has to marinate over night.I did have a picture of all the ingredients that you will need to make the marinade but I unfortunately deleted it so you will just have to take my word for it. Begin by putting your garlic, salt, pepper,cayenne pepper, ground coriander, cumin, cardamom(I omitted because I did not have it in my pantry), and lime into a bag with your chicken. Be sure and cover all the chicken. It should look like this. Just put it in the fridge and when you wake up in the morning just turn the bag over just to move the juices around.

Note: you might want to put this on a plate when you place it in the refrigerator just in case any of the liquids happen to spill out.

Next saute your onion in the butter until soft.

Add the marinated chicken...cook for 5 min.

Flip over for another 5 min.

After letting chicken cook for a total of 10 min. add the tomato sauce and tomatoes. Put the lid on the skillet and let cook for 30 min. on med./low heat.

After 30 min. take lid off and add the whipping cream (I know it sounds weird but I think this is what makes this dish so creamy and good...it also gives it such a cool color!)

Then add the cilantro

Lastly, get your rice and place your chicken on top...and get some of that sauce while you are at it. It seeps into the rice making it really good.

Until next time happy eating from the Splendid Kitchen!

Short Instructions:
Combine first 9 ingredients and marinate over night. Saute the onion in butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium/low heat with the lid on. Add the whipping cream and cilantro just before serving over rice.
*If too spicy just cut the cayenne a bit