The Best Snickerdoodles (all butter)

I have to admit that I am a chocolate chip cookie girl myself, so I kind of forget about making other kinds of cookies!  Which according to my family is a tragedy because they LOVE snickerdoodles !  I  try to have cookies in my freezer to pop into my 5 boys daily lunches and these are the most requested variety by far!  I think I avoided them for years because most snickerdoodle recipes have shortening as an ingredient and I try to avoid it at all costs!  So after some trying lots of different recipes,  I found the BEST snickerdoodle recipe that is all buter.  This is supposedly Mrs. Fields recipe--I am not sure about that since I have found several different recipes making that same claim!  Regardless,  I will say these snikerdoodles are FANTASTIC and shortening free (yeah)! I have been making these cookies for years and didn't realize that I hadn't posted them until I brought them to a church function and people told me they couldn't find the recipes on Sisters Cafe!  Woops! So here you go friends!  Enjoy:)

Happy Stuff post on Melandboys today:)  Hope you have a wonderful weekend!

Best Snickerdoodles
submitted by Melanie~www.thesisterscafe.com

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes

Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined, about 1 minute.  Chill dough for at least 1 hour. ( If you don't chill the dough, the cookies will bake thinner, flatter, and be more prone to spreading.)  Roll approximately 2 Tablespoons of dough into balls, and flatten slightly. . Preheat oven to 350F, line a baking sheet with a Silpat, parchment paper or spray with cooking spray.

For Rolling - In a small bowl, combine sugar, cinnamon, and stir to combine.

Drop and roll each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

I like to keep unbaked cookie dough in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe Source: Slightly modified from MrsFieldsathome. BlogSpot.com

 

Peep Smores

Last Saturday was sunny, warm and brimming with cute little boys running around my backyard.  It was one of the first warm days this year, and all that sun was making us giddy.  I stopped and watched those happy little buddies playing hard together, and I thought, "Those cutie pies deserve a treat."  So in keeping with Easter coming up (which they remind me is coming almost daily), I surprised them with Peep Smores!  I gave the boys the treats topless so they could delight in smooshing the warm, gooey marshmallow with the top graham.  And this is what I got...

Happier boys if that was even possible!  It was totally worth the very sticky little faces and hands that had to get wiped down later.  And the best part?  This treat took about 1 minute to make - almost literally.  Oh, and I felt like a pretty super mommy/aunt, too.

Peep Smores

Author: Mindy

Ingredients

• Peep Marshmallows


• Graham Crackers


• Hershey's Chocolate Bars

Instructions

1. Place three bars of chocolate onto each half graham cracker.


2. Separate the Peeps and place on a plate.


3. Microwave about 10 seconds (you may have to experiment with one as all microwaves are a little different - Peeps should be slightly enlarged and soft, but still firm enough to transfer).


4. Transfer the Peeps on top of the chocolate and graham.


5. Then top with a half graham cracker and smoosh!

3.2.2802

Homemade Caramel Sauce

I consider myself a die-hard chocolate lover.  I'm not too into caramel and will usually skip it.  Having said that, you better believe me when I say this caramel sauce is beyond compare.  There is just something about it... there's no stopping at one bite, I'll tell you that.  It has the most unbelievable taste. Creamy, caramel flavor - not too sweet and syrupy like so many caramel sauces out there. And the best part, second to the taste, is how easy it is to make.  I have tried over and over with recipes that have you actually caramelize the sugar first.  Honestly, I usually favor doing things the "right way", the authentic way. However, when batch after batch would burn before the sugar could caramelize, I realized I didn't have the right pan - a thick, bottomed pan really is the key. So I rather dejectedly researched other recipes and found this one... oh my goodness.  I will never go through the pain of trying to caramelize sugar again. When I tasted this sauce I about melted into a puddle on the floor, right there! It was that good.  I hope this recipe makes you as happy as it makes me!  And by the way, there are so many ways to use this caramel sauce. Next week I'm posting a White Chocolate Cheesecake with caramel swirl.....delicious!

Homemade Caramel Sauce
submitted by Brittany ~ The Sisters Café

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired.  Remove from heat and stir in evaporated milk and vanilla.

recipe source: Food.com

Warm Peanut Butter Fudge Pudding Cake in the Crockpot

Oh WOW--this may not look impressive but I am not kidding when I say,  it will knock your socks off and impress your guests!   This is warm, ooey, gooey, chocolatey, peanut buttery bliss!  Let me tell you, this is amazing!!  I don't know about you, but I am seriously BUSY lately.  I needed to make a fun dessert for some last minute dinner guests, and I thought of this.  Every time I serve this treat without fail, I have people begging for the recipe.  They are always so thrilled to hear that it is super easy, I mean for heavens sake, you use a crock pot and a brownie mix.  Crazy, huh?  Top with a scoop of vanilla ice cream and you just might have heaven in a bowl!

Ok I have a couple of other things: First  is anyone doing Elf on the Shelf?  This is our first year and we are having so much fun with our little Elf  'Skittles'.  We have found him in some fun spots but I would love to know what fun your elf is doing? (in other words--please share your ideas here-- I need them:)

I also wanted to tell you about this new awesome app I started using called Red Laser.  I downloaded it right to my smart phone.  At this busy time of year, it has helped me with creating shopping list and comparing prices for the best deals.  This has been so helpful for me!  With 5 hungry boys I am always looking for ways  to stretch a dollar and with this app on  my phone it is so quick and easy now:)  With Red Laser you can also scan food items at the store and  get allergen and ingredient information.  You can also buy products directly from your phone for pickup in nearby stores. Pretty cool, huh?!  Anything to save us busy Moms time and money is worth a try, huh?!








Get the free app at RedLaser.  Hope you like it as much as me!  You can use it to find a hot deal on brownie mixes and stock up.  Trust me, you will want to make this yummy dessert again and again! Enjoy!

Warm Peanut Butter Fudge Pudding Cake in the Crockpot
submitted by Melanie~www.thesisterscafe.com

vegetable oil spray, for misting the slow cooker

Topping:
1  cup water
3/4 cup packed light brown sugar
2 tablespoons unsweetened cocoa powder

Base:
1 box brownie mix
1/4 cup water
1/2 cup creamy peanut butter
2 tablespoons butter, melted
2 large eggs
1 cup(6ounces) semisweet chocolate chips

Mist the inside of a 5 quart slow cooker with oil spray.  Place 1 cup water and the brown sugar and cocoa powder in a small saucepan over medium heat and stir until the sugar dissolves. 3 to 4 minutes. set the pan aside.

Place the brownie mix, peanut butter, butter, eggs, and 1/4 cup of water in a large mixing bowl and stir with a large wooden spoon until well combined. 40 to 50 strokes. The batter will be very thick. Fold in the chocolate chips. Spoon the batter into the slow cooker and spread it out evenly. Pour the brown sugar and cocoa powder mixture evenly over the batter. Place the lid on the slow cooker and set the power on high.  Bake the pudding for 1 1/2 hours. Remove the lid and run a rubber spatula around the edge of the pudding, spreading out the liquid from the center to the edge so that all of the liquid will be absorbed. Replace the lid and continue cooking the pudding until it is nearly set, 30 minutes longer. (Mine took a little longer than the 30 minutes) Enjoy!

 

Fruit Crumble 101

I absolutely LOVE fruit crumble for dessert for many reasons.  You can make it quickly with what ever fresh fruit is in season or with frozen fruit all year long.  I usually double the crumble part of the recipe and save half in the freezer for another day.  The topping freezes well and makes for a super easy dessert when you are next in the mood or have unexpected company drop by.  In my opinion there are few desserts as delicious as warm fruit crumble fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream.  Seriously, mmmm!!  Here are the basics for creating crumble anytime your heart desires:)

Fruit Crumble 101
submitted by Melanie~www.thesisterscafe.com

Fruit Mixture:
6 cups prepared fruit: apples, pears, peaches, rhubarb, blueberries--or a mixture--fresh or frozen
1/2-3/4 c granulated sugar (depending on the sweetness of the fruit being used and your own preference)
3 TB cornstarch
1/2 tsp coarse salt (kosher--less if using table salt)
OPTIONAL:
For apples add 1/2 tsp cinnamon if desired
For Peaches/apricots add 2 tsp lemon juice

Crumble Topping
1/2 c butter
1 c flour
1/2 c brown sugar
1/2 tsp salt

Preheat oven to 375.  Grease a 8 or 9 inch round or square pan.  I like to use my deep dish wavy pie dish.  First make the filling by preparing the fruit you are using.  Whole fruit should be peeled cored and cut into 1/2 inch wedges.  Berries should be rinsed and drained.  If you are using frozen fruit, don'r worry about defrosting first.  In a large bowl, toss the prepared fruit with the sugar, cornstarch, salt and lemon juice or cinnamon if using.  You may need to adjust the sugar depending on what fruit you are using. For instance, rhubarb is very tart and will need more sugar.  Transfer to your prepared baking dish.

Make topping in a large bowl, using a mixer, beat the butter and brown sugar together on medium until light and fluffy  Add flour and salt and with your a pastry blender, stand mixer or food processor and mix until large pieces form.  Scatter over filling.

Bake until center is bubbling 35--50 minutes (depending on the fruit you use--hard fruit like apples or rhubarb will need more time, berries and soft fruit less) longer, tenting loosely with foil after 30 minutes.  Let cool 20 minutes before serving. Top with whipped cream or ice cream and ENJOY!

Peanut Butter and Chocolate Cheeseball

Oh my my my-- this recipe is DIVINE!  Seriously, the salty pretzel with the creamy peanut butter and chocolate chips is perfection in your mouth:)  I was asked to make six of these cheese balls for an activity at my church last weekend and they were a big hit!  I sure am glad that I could help or I may have never known there was such a thing as a Peanut Butter and Chocolate Cheese Ball--and that would have been tragic:) I will be making these for years to come!  YUM!

Peanut Butter and Chocolate Cheese Ball
submitted by Melanie~The Sisters Cafe

8 ounces softened cream cheese
1 cup powdered sugar
3/4 cup creamy peanut butter
3 TB brown sugar
3/4 cup chocolate chips
3/4 cup peanut butter chips

Beat cream cheese, powdered sugar, peanut butter and brown sugar until well blended.  Spoon into a large piece of plastic wrap, shape into a ball.  Freeze for at least an hour.  If freezing overnight, that at room temperature for 15 minutes before continuing.  Roll in a mixture of the two kinds of chips.  Cover again with plastic wrap and freeze for 2 hours or overnight.  Serve with pretzels, chocolate grahams, vanilla wafers or plain cookies.

White Chocolate Mousse Stuffed Chocolate Dipped Strawberries

Happy Valentine's Day to the readers we love!  I hope you all have fabulous and happy plans for this special holiday.  But just in case you don't, or just in case you need a little pizzazz...  let me introduce (drum roll please)...  White Chocolate Mousse Stuffed Chocolate Dipped Strawberries!  (I know the title's a mouthful, but I couldn't figure out what to leave out!)  I have a thing for chocolate dipped strawberries.  They rank right up at the top of my "favorite things" list.  To illustrate this point, my husband proposed to me with 24 dozen roses, a diamond ring, and a box of chocolate dipped strawberries.  Now stuff decadent white chocolate mousse into strawberries dipped into creamy milk chocolate, and I really start to go weak at the knees.  These babies are my new favorites.  I know cheesecake stuffed strawberry recipes float around now and again, and I've tried a few of the recipes for them.  Let me just say... my stuffed strawberries kill cheesecake stuffed strawberries.  It's not even a fair comparison. So are you convinced?

White Chocolate Mousse Stuffed Chocolate Dipped Strawberries
Submitted by Mindy ~ The Sisters Cafe

3.5 ounces white chocolate squares (3.5 one ounce squares)
1 1/4 cups half and half
1 cup heavy cream
1 teaspoon vanilla
1 3.4 ounce instant vanilla pudding mix
Large strawberries with stems removed and hollowed out (I used a paring knife to do this)
Chocolate Chips (Guittard chocolate chips work well)

Heat chocolate chips in a microwave safe bowl at 50% power for 2 minutes.  Stir until the bowl is no longer warm.  Continue to heat in 30 second intervals, stirring between until the chips have completely melted.  Dip the strawberries and place on wax paper or silpat.

In a microwave safe bowl, microwave white chocolate and 3/4 cup half and half 1 1/2 minutes.  Let sit one minute; whisk.  Transfer to chilled bowl.  Chill 45 minutes.  Add remaining half and half, cream, and vanilla pudding.  Beat until stiff.  Pipe into hollowed strawberries.

Remelt the chocolate chips at 50% power and pipe over the top of the stuffed strawberries if desired.  (I usually just use a sandwich bag with the corner cut out for this part).

 

Football Whoopie Pies (from a cake mix)

Have you heard that whoopie pies are the new cupcakes according to a New York Times article.   This was the first time that I have attempted them and I have to say they were YUMMY! I don't know about replacing the cupcake, but they were a fun change!   There are so many recipes out there, but I choose this  "cheater" one using a cake mix because it was super easy and fast.  Perfect treat to make with my boys on a Sunday afternoon.  Having 5 boys who LOVE football, you can imagine these were a HUGE hit at my house!  To make the football shaped cake, I simply spooned the batter onto a silpat lined cookie sheet and using the back ot the spoon created a nice oval.  Really simple to make and these would be a perfect treat to serve for the Super Bowl coming up.

Football Whoopie Pies
submitted by Melanie~The Sisters Cafe

1 chocolate cake mix
3 eggs
1/2 cup water
1/2 cup vegtable oil

Butter-cream filling
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1-2 TB milk

Preheat oven to 400.

In a mixer, combine cake mix, eggs, water and oil.  Whip together for 2-3 minutes.

On a silpat lined baking sheet, spoon batter in rounded mounds.  Use the back of the spoon to round out the batter into football shaped ovals.

Bake for 8 minutes.  Cool completely.

For the Butter-cream:  Mix powdered sugar and butter in mixing bowl  Stir in vanilla and milk.  Beat until smooth and spreadable.
Scoop into a pastry or ziploc bag with the end cut with a 1/2 inch opening.

Pipe butter-cream onto the bottom cookie 9wrong side up), then top with another cookie (right side up).

Enjoy!

Recipe Source:  Cake batter from jennysteffens.blogspot.com  Butter cream from Betty Crocker

Caramel Fondue and a Fondue Party for New Year's Eve!

I don't know about you all, but I love planning food for the New Year's Eve party every year.  New Year's is so much fun, because it's the time when most people gather together with all their favorite people and party late into the night!  Next to having the right company and games, having the right food makes all the difference! :)  I'll tell you right now that fondue is the perfect party food, especially on New Year's Eve.  It takes awhile to eat and everyone ends up gathered around the fondue pots - talking, laughing and eating!  Having a variety of fun and different foods to dip is important too.  Just one or two options can get a little boring after a few hours, so keep it interesting with at least a dozen yummy dippables!

To start off the evening, serve up some savory fondues... the cheesier the better!  For dipping, getting a nice crusty artisan bread is a must.  It is better than French bread because the harder texture helps it not fall apart so easily when you dip it.  Even better, buy artisan-type rolls so that when you cut them up for dipping, there is a piece of crust on every bite.  There are lots of other yummy things to dip in cheese fondues as well like some of your favorite veggies (broccoli, cauliflower, etc) and fruit (apples!). Here are our two family favorites:

Ultimate Cheese Fondue

Pesto Swiss Fondue

And what would a fondue party be without a bunch of delicious dessert pots?!  Here are several delicious, smooth chocolate fondues that we love.  The Chocolate Truffle Sauce can be your basic chocolate fondue for those purists at your party... if you can call it "basic"! It is so creamy and heavenly your eyes will roll back in your head at the first bite! :)  The other two here are really fun and delicious twists on your basic chocolate fondue.  You are going to love them!  Click on the links below for recipes and instructions.

Chocolate Truffle Sauce

 

Chocolate Coconut Almond Fondue

Cookies and Cream Chocolate Fondue

Lastly I have a scrumptious caramel fondue to share!  It's a family recipe from my mother in law.  If there is one thing we love here at Sister's Cafe, it's family recipes!  Hope you enjoy and have a HAPPY New Year's Eve!!

Caramel Fondue
submitted by Brittany ~ The Sisters Cafe

2 cups sugar
1 cup light corn syrup
1 can (12 oz.) evaporated milk
1/2 tsp vanilla extract
1 lb butter

Melt butter in a sauce pan over medium heat.  Add sugar and corn syrup.  Bring to a boil and cook for 5 minutes, stirring constantly.  Add 1/4 of the milk and stir for another 3 minutes.  Add another 1/4 of milk and stir for another 3 minutes.  Continue twice more until all the evaporated milk is added.  Cook to 228 degrees F (not quite soft ball) while stirring constantly. Remove from heat, stir in vanilla and pour into fondue pot to keep warm.

Cream Cheese Ring and a GIVEAWAY!

I was a guest blogger today over at Rhodes Bake-n-Serve Bread and I featured a recipe for a Cream Cheese Ring. This Cream Cheese Ring is a sweet strudel bread filled with cream cheese and prepared cinnamon-roll style for a gorgeous presentation.  It is always a hit with friends and family!  You can see the post and recipe here.

***It’s a GIVEAWAY!***  ---11/20/11 Giveaway Closed


We will be giving away one copy of their cookbook, Home Baked Family Favorites.  It is a fabulous cookbook full of 170 photographed recipes!
To enter, go to the Rhodes Blog and tell us what recipe you would like to try, then leave a comment on this post.  Comment before Sunday, November 16, at midnight Eastern Standard Time zone.

For extra entries:
*Become a Sisters Cafe follower (see links on our sidebar to the right)
*Like Sisters Cafe on Facebook
*Like Rhodes on Facebook
*Follow Rhodes on Twitter
*Subscribe to Rhodes YouTube Channel (see links below)

Ghost and Mummy Chocolate Covered Strawberries

I love chocolate covered strawberries!  Eating them makes me feel pampered... or somehow like it is a special occasion.  Plus, they are the quickest dessert, and they are always a hit. Whenever I make them, people get excited.  And I'm talking big people, little people, and somewhere-in-between people .  Everyone.  So I thought why not for Halloween?  And I'm glad I did.  These ghost and mummy strawberries turned out darling!  I used an edible ink pen (I bought mine on Amazon- I included the link for you below, but I've seen them in the cake decorating section of Walmart, too.) for the ghost faces and the mummy eyes.  But you could also use mini chocolate chips for the eyes and melted chocolate for the mouth... though that would be trickier, I'm guessing.  I think I'll stick to the easier edible ink pen. Enjoy and have a Happy Halloween!

Ghost and Mummy Chocolate Covered Strawberries
Submitted by Mindy ~ The Sisters Cafe

1 pound strawberries
1 package of white chocolate chips (I like Guittard) or candy melts
1 edible ink pen

Wash and allow the strawberries to dry.  Set out wax paper or a silpat.  Melt the chocolate on 50% power in the microwave for two minutes.  Stir until the bowl no longer feels warm.  Then microwave for 30 seconds at 50% power, stirring in between, until the chocolate is completely melted.  Hold the strawberries by the stem and roll in the chocolate until covered.  Then gently place on wax paper.  Allow the chocolate to harden, then draw the ghost faces and/or mummy eyes.  Now pipe white chocolate onto the mummy strawberries to look like wrappings (I like these bottles better than piping bags).  You don't have to be careful when you pipe the chocolate. I just do a combination of rotating the strawberry and looping the piping hand around the strawberry, and they turn out pretty cute.

Grilled Peaches with Balsamic Brown Sugar Glaze

Peach season is here in full force!  I have been canning up a storm the last couple of days, and now I have rows of beautiful bottled peaches stacked neatly in the pantry.  We've been eating fresh peaches on everything from cereal to ice cream, and peach salsa has become a staple lately.  Now I am ready to do some peach baking.  I am envisioning peach pies, peach cobblers, crostadas, and muffins!  And that doesn't even count all the new recipes I have been collecting... I've been excited about the idea of grilling peaches for a long time, but I haven't found a recipe I like until now.  This simple dessert is healthy, unique, and delicious.  One tip I would offer is to make sure you scrape your grill very well before grilling the peaches.  You don't want your last marinade adding some flavor.  If you are a basil lover like me, chop a few leaves up and sprinkle them over the top just before serving.  I like the hot and cold combination of using ice-cream, but honey flavored greek yogurt tastes amazing, too.  Enjoy!

Grilled Peaches with Balsamic Brown Sugar Glaze
Submitted by Mindy ~ The Sisters Cafe

4 ripe, washed, halved and pitted peaches (Make sure they are still firm.  If the peaches are too ripe/soft they will fall apart on the grill)

Balsamic vinegar to taste (about a tablespoon)

Brown sugar to taste (honey works, too)

Olive oil

4 leaves fresh basil, chopped (optional)

Honey Greek Yogurt or Ice Cream

Preheat the grill.  Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar.  Brush the grill with a dab of oil.  Place peach halves face-down on the grill.  Turn after 3 to 4 minutes, after they've given up the brightness in their color.  Sprinkle the flat side (now facing up) with more brown sugar.  Remove after another couple of minutes when they're soft all the way through when you poke them with a fork.  Garnish with basil on and around the peaches or some more brown sugar.  Serve with ice cream or honey flavored greek yogurt.

Recipe Source: Emma Silvers at www.salon.com

Blackberry Cobbler

Here in Washington the blackberry bushes are considered a noxious weed that is hated by everyone... except for when those succulent berries are ready for picking! :)  This summer we had so much cool weather that the blackberries have just barely been ready to pick.  On Saturday my family joined our church congregation on a service project clearing blackberry bushes that were choking the edges of a beautiful river here in our city.  Well this service came with an extra perk...not just a good feeling but also a bunch of ripe, juicy blackberries!  I would have had double but my kids were eating them as fast as I could pick them, especially my baby! (She's a little piggie, that girl is!)  I did manage to smuggle a few cups home and so I whipped up this fresh blackberry cobbler and served it with vanilla ice cream. It's a wonderful, buttery, simple cobbler that makes everyone happy!

Blackberry Cobbler
submitted by Brittany at The Sisters Cafe

2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar (use less if berries are very sweet)
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted

In a medium bowl, stir together blackberries and sugar.  Let stand for 20 minutes or until fruit syrup forms. Heat oven to 375 degrees F.

In a large bowl, whisk together flour, baking powder, salt and milk.  Whisk in melted butter with whisk until blended.  Pour in ungreased 8-inch square pan.  Spoon blackberry mixture over batter.

Bake 45-55 minutes or until dough rises and is golden.  Serve warm with whipped cream or vanilla icecream.

4th of July Strawberries

Aren't these strawberries so cute?  The fourth of July is such a fun holiday with barbecues, family and friends, and lots of parties. So creating great food for it is a blast!  I love holiday themed food.  And apparently my two year old does, too.  He insisted on sitting practically on top of the plate while I took pictures of these little beauties.  As I was snapping away on a close-up, I caught movement out of the corner of my eye... I pulled away from the camera just in time to see a strawberry make its way back to the plate with one small bite gone!  It was so cute I had to laugh.  And by the time I was done with my "photo shoot" there was another strawberry missing a chunk from it's middle and yet another that had gotten a good lick.  As I was laughing at my two year old and my failure to save the strawberries from little hands, I was reminded that this is what it is all about!  All the sisters love to cook, but what we really love the most about it is the way it brings our family together.  Have a fabulous 4th of July!!

4th of July Strawberries
Submitted by Mindy ~ The Sisters Cafe

Strawberries, washed and dried
White chocolate
Blue sugar, edible glitter, or sprinkles (blue sugar is shown in the picture)

Place blue sugar in a bowl.  In a separate bowl, melt the chocolate in the microwave on 50% power for two minutes.  Stir until the bowl is no longer warm.  Then microwave for 30 second intervals at 50% power, stirring after each, until the chocolate is completely melted. Dip the lower two thirds of the strawberries in the melted white chocolate.  Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberry.  Place on wax paper or Silpat until completely cool.

Recipe source: here, here and here

Cookies and Cream Chocolate Fondue

 

We've had some requests for more fondue recipes from our talented and fondue lovin' cousin, Marnie.  If you don't remember who she is, I posted about her when I shared her Pesto Swiss Fondue.  Her husband and she are serious fondue-ers, and they throw some pretty amazing parties with the myriad of pots they've collected.  After the hubs and I got turned onto fondue (and failed several recipes), Marnie let me in on some great and easy fondue recipes.  I'll be eternally grateful!  This Cookies and Cream Chocolate Fondue is A-M-A-Z-I-N-G!  I made it while Melanie was in town, and I wish I would have taken a picture of everyone crammed in shoulder to shoulder around the pot savoring every last drop of this chocolaty bliss.  I sincerely hope you all have a reason to make this fondue soon!

**If you don't have a fondue pot, never fear.  Just eat it out of a serving bowl with wooden skewers.  If the chocolate starts to harden, then reheat in the microwave at 50% power for 30 seconds and stir until it is melty delicious again.  (repeat if needed)

 

Cookies and Cream Chocolate Fondue
Submitted by Mindy ~ The Sisters Cafe

9-11oz semi-sweet or milk chocolate chips (I just use one regular sized bag)

1/2 cup whipping cream, room temperature

Crushed oreo cookies (I use about 10 cookies, but use as many as you want!)

Place the chocolate in a microwave safe bowl and microwave at 50% power for 2 minutes.  Stir until the bowl is no longer warm.  Then continue to microwave at 50% power for 30 second intervals, stirring after each, until the chocolate is completely melted.  Add the whipping cream and stir, stir, stir.  When the chocolate mixture is smooth and creamy, add crushed Oreos and transfer to your fondue pot.  Serve immediately.

 

Peach Blueberry Cobbler with Homemade Vanilla Ice Cream

My peaches are just starting to ripen, which I am so excited about.  So I am looking forward to eating peach everything over the next month. :)  We kick started peach season with this yummy peach blueberry cobbler.  It was so good with the fresh flavorful fruit, and we loved how the sugar/nutmeg topping added a slightly crunchy top.  I hadn't bought any ice cream, and I'm glad I didn't because it turns out I had all the ingredients for a simple homemade vanilla ice cream.  (I love my cuisinart ice cream maker!).  The combination was perfect!  Cobbler and homemade ice cream are one of my favorite summer comfort foods.  Hope you enjoy!

Peach Blueberry Cobbler
Submitted by Mindy 
www.www.thesisterscafe.com
Adapted from Amy Posont on Allrecipes.com

Printable Recipe

Ingredients:
1 cup flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches - peeled, pitted and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar (I used regular white sugar)
1/4 teaspoon ground nutmeg (I used slightly more b/c I love nutmeg!)

Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder.  Mix in milk and 1/4 cup butter until smooth.   In a medium saucepan, stir together the brown sugar, cornstarch, and water.  Mix in the peaches.  Cook and stir over medium heat until thick and bubbly.  Mix in 1 tablespoon butter, lemon juice and blueberries.  Continue cooking until the butter melts.  Pour into 8x8 ungreased baking dish.  Evenly spoon batter in mounds over the hot fruit.  In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.  Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.


Quick and Easy Homemade Vanilla Ice Cream
Recipe Source: Cuisinart Recipe Booklet

1 cup whole milk, well chilled (I have tried using skim, and it still turns out great)
3/4 cup granulated sugar (still good with only 1/2 cup sugar)
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract (I use 1 tsp)

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.  Stir in the heavy cream and vanilla to taste.  Cover, refrigerate, and chill if time allows.  Pour into ice cream maker and finish.  (Just a note, this recipe is for a small ice cream maker.  If you are using a traditional one with ice and salt, you may need to double or even triple the recipe).

Chocolate Truffle Sauce

My dear friend Laura L. who LOVES anything chocolate gave me this amazing sauce one year for Christmas. It is seriously good--a huge step up from regular chocolate sauce. It really does taste like you have poured a fine chocolate truffle over your icecream. All of a sudden a simple treat has turned into a decadent, rich , 1st class dessert. This is something you could serve to impress and yet it is so easy to make! I have to admit that although it is wonderful heated up and poured over a bowl of vanilla bean icecream, it is equally delicious to enjoy a cold spoonful straight from the jar:) This is dangerous stuff to have around if you are on a diet!

This sauce makes a perfect gift too!

Chocolate Truffle Sauce
submitted by Melanie
Printable recipe here

3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.

Mousse in Almost a Minute

This is heavenly... even more so because it literally takes only minutes to make. I found this on Valerie's Attempts at Pondering a while back and bookmarked it to try. I have now made it three times... I don't even want to know how many calories my husband and I have consumed. But every bite was simply divine. A word to the wise: Valerie says it doesn't work properly if you use chocolate with nuts/toffee. So I would heed her advice. For any of you who were wondering, the chocolate in the picture is in fact Symphony with nuts and toffee, but I didn't actually use it to make the mousse. I had some leftover from making Toasted Coconut Symphony Balls for Valentine's. :)

Mousse in Almost a Minute
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe

1 7-oz. Hershey's Symphony Creamy Milk Chocolate Candy Bar (Plain - no nuts or toffee)
2 cups heavy cream, whipped (I whipped to stiff peaks)

In a small saucepan, melt the chocolate over low heat.

Or if you prefer the microwave (as I do), microwave the chocolate for 2 minutes at 50% power. Stir until all the chocolate is melted and the bowl is no longer hot. If needed, microwave at 30 second intervals on 50% power until fully melted.

Gradually add melted chocolate to whipped cream. I am still not sure the best way to do this.  I tried mixing it with the electric mixer, and it worked great once and not so great once (I think I overmixed and it started to turn to butter).  I also tried folding it in, which worked ok, too.  Let me know what you did and we'll figure out which is best. :)

It is now ready to serve or refrigerate.

Serving Suggestions:
* Put in a parfait glass and top with raspberries, chocolate shavings, cookies, etc.
*Pour into a pie crust and top with fruit - strawberries, raspberries, etc.
*Smooth between layers of baked puff pastry.
*Add a sprinkle of cinnamon when mixing.
*Use in place of white chocolate mousse for tartlettes (recipe here)
*Use as a chocolate whipped cream on any dessert that calls for good old fashioned whipped cream

Recipe Source: Valerie's Attempt at Pondering

Chocolate Coconut Almond Fondue

My husband, Griff, always plans the best birthdays for me. One of my favorites was the year he introduced me to fondue at the Melting Pot. We had the whole works, and it was sooooo good! Needless to say, I was taken with fondue. It is the best social dinner or dessert that exists! Fondue is fun, delicious, and it is takes a while to eat. So lots of time to talk and laugh! I bought Griff a really nice fondue pot for the following Valentine's Day, and promptly made the worst fondue the world has ever seen... twice in a row! I have experimented since then, and eventually found this truly TO-DIE-FOR dessert fondue. Ideas for dipping with this recipe: angel food cake, pound cake, strawberries, bananas, brownies, marshmallows. Oh, and I can't forget my husband's favorite... a slice a cheesecake with a spoon to drizzle the fondue over each bite. Enjoy!

Chocolate Coconut Almond Fondue
Submitted by Mindy ~ The Sisters Cafe
Printable recipe

1/2 cup sliced almonds
1 cup cream of coconut, such as Coco Lopez
(this is in the mixers section, NOT the international/asian food section)
1/2 cup heavy cream
12 ounces high-quality milk chocolate, finely chopped
(I use Guittard milk chocolate chips)
1/2 cup toasted coconut flakes

1. Position a rack in the top third of the oven and preheat to 350 degrees. Spread almonds on a baking sheet. Bake, stirring occasionally, until the almonds are toasted, about 8 minutes. Cool completely. Chop the almonds finely and set aside. Now repeat with the coconut, but don't chop.

2. In a medium, heavy-bottomed saucepan, bring the cream of coconut and heavy cream to a simmer over medium heat. Remove from the heat and add the chocolates. Let stand until the chocolates soften, about 3 minutes. Whisk until smooth.

3. Transfer to fondue pot or chafing dish and keep warm over the burner. (I have an electric fondue pot, and I keep it on 2). Serve immediately with the dipping ingredients and bowls of the almonds and coconut. Allow guests to sprinkle their dipped foods with the almonds and coconut before eating.  As an alternative, add the coconut and almonds to the chocolate.

Recipe Source: Adapted from "Fondue" by Rick Rodgers

Perfect Cobbler

My husband's Aunt Jan has a reputation in the family as a wonderful cook. Unfortunately, she lives in Tennessee which is on the other side of the country from us. So we only get to enjoy her talents once a year. While she was visiting a couple of months ago, she made us all cobbler. It received such a fabulous reception, that she was obliged to make it a second time on the trip. I begged the recipe, and imagine my delight when I realized how simple it was! I have since made it several times. Only once in the oven, while the other times I made it in the dutch oven while camping or hunting. I used a 12 inch dutch oven, and it cooked much faster... maybe 2o minutes? But it has been delicious each time! I have now used peach, apple, blueberry, and raspberry pie fillings, and they are all delicious! My favorites so far are peach and apple.... you'll have to let me know which ones you try!

Perfect Cobbler

Submitted by Mindy (from Aunt Jan Christensen)

1 cup self rising flour

1 cup sugar

1 egg

1 cup milk

1 TB Vanilla

1 stick of butter (1/2 cup)

1 can of pie filling

Preheat oven to 350 degrees. Melt butter in hot 9x9 pan. Mix flour, sugar, egg, milk, and vanilla in separate bowl. Pour over melted butter. Then spoon pie filling over the top of this mixture. Bake 1 hr or until lightly browned and crisp on top. Serve immediately with ice cream or whipped cream.

Here my brother and I are enjoying it on our elk hunt... the cobbler was a little burned that time, but since everything tastes better in the mountains, we still thoroughly enjoyed it!