Thursday, December 29, 2011

Kitchen Adventures

I am very blessed to be married to a chef. I am not a domestic goddess when it comes to anything kitchen related - I usually leave the cooking to Dave. However, the holidays had me in the kitchen attempting some new recipes.
Buffalo Chicken Dip
I got this recipe from our friend Rachael.

For this recipe you will need:
2 packages of softened cream cheese
2-3 poached chicken breasts
1 bottle buffalo sauce
blue cheese crumbles
shredded cheddar cheese

Spread the softened cream cheese in the bottom of the baking dish.
Tear the poached chicken into small pieces and spread evenly on top of the cream cheese.
Cover the whole thing in buffalo sauce.
Sprinkle blue cheese crumbles on top of the chicken.
Cover with the shredded cheese.
Bake in a 350 degree oven until the cheese is melted.
Top with green onions.
Serve with Tostitos scoops or another chip.

Super easy but this was a flop for us. I could not find gluten free buffalo sauce so I picked up a wing sauce. The sauce was WAY too peppery. It had good taste but no one wanted to eat more than a chip or two since it has such a strong black pepper kick. I also left off the blue cheese (again, not gluten free).However, poaching chicken is much easier than I anticipated. I will be trying this again once I can find a better wing sauce.
Chocolate Candy Cane Snowflakes
If you have left over candy canes try this recipe. They are sooo yummy!
I got this recipe from Gluten Free Girl. Her pictures are much better than mine!

For this recipe you will need:
2 1/2 cups rice krispies (I used a gluten free chocolate rice crisp cereal)
6 candy canes, crushed into small pieces
1 cup chopped nuts
22 ounces white chocolate chips

Crush the candy canes. I found it best to put them in a large ziplock and wrap with a towel before smashing with a mallet.
Melt the white chocolate until smooth. I do not have a double boiler so I just put the chips in a large bowl over a pot of boiling water and stirred with a rubber spatula until smooth.
Mix together the rice krispies, candy canes, and nuts until well combined. I just shook them around in a ziplock so I would not have to dirty another dish.
Working quickly pour the rice krispy mixture into the melted chocolate and stir until well coated.
Drop by spoonfuls onto a parchment lined cookie tray.
Place the tray in the fridge for about a half hour.
Once hardened the cookies can be stored in a sealed container. We keep ours in the fridge.

I left out the nuts since I did not have any in the house. Next time I make them I will choose a different cereal. The chocolate cripsy cereal I chose is very dense and that makes the cookies very hard to bite into. They taste amazing and I have been snacking on them constantly!

Andes Cookies
I hear these are amazing, but I have yet to try them in a cookie form. I am trying to adapt them to be gluten free and the first attempt did not work out.
I got this picture from Tablespoon and the recipe there is a little different from the one below. I just needed a picture :).
For this recipe you will need:
1 box devils food cake mix
2 eggs
1/2 cup oil
1 package Andes mints
Combine the cake mix, eggs, and oil. The batter will be very thick. Place teaspoon-sized balls on a parchment lined cookie sheet. Bake at 350 degrees for 7-8 minutes. Take the cookies out and flatten them gently with the back of a spoon. Place an Andes Mint on top of each cookie and allow to melt. Spread the mint around with the spoon. Allow to cool.
I followed the recipe above and it was too much oil. The taste is amazing, but the cookies are too soft. I have been using the cookies as a delicious addition to vanilla ice cream. They have made for amazing sundaes. I will be trying this one again.
What recipe should I try out next?

1 comment:

  1. I am SO SO SO SO excited about this! Adding you to my reader now! : )


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