Chocolate Rum Balls

Oh my gosh, we cannot believe that it’s October already, September seemed to pass in an instant!  Guess that getting back into the groove of school and of course coming down with the crud from all those new germs, and being sick for over half the month had something to do with it.  Here we are though, on the mend and Autumn is in the air so back on our game and hopefully back to some delicious cooking…because honestly all that was made last month were pots and pots of Cheaters Chicken Soup!  We did add some variety when we then morphed the Cheaters Chicken Soup into Jalapeno Popper Soup and Silky Gingered Zucchini Soup.  Honestly, soup and scrambled eggs were our diet for the month.  Getting us back into the swing of cooking was two part, a friend asked us to bake some special treats for a party she’s having and it’s Secret Recipe Club time!  Thankfully this month we could accomplish both tasks at the same time as our assigned blog, Danielle’s Mostly Food and Crafts had some wonderful sweet treat recipes to choose from.  Seriously, key lime pie bars, truffle fudge, zeppolle, and brownie biscotti all sounded and looked amazing but in the end we decided on Danielle’s rum balls, because honestly, who can resist a good rum ball?

We stayed pretty true to Danielle’s recipe, really only changing the sugar we rolled the balls in to finish as she used sanding sugar and we used confectioner’s.  How did they turn out?  Well just amazing, we wouldn’t change the recipe a bit!  Check out Danielle’s blog for all her wonderful recipes and crafty fun. 

Chocolate Rum Balls (adapted from here)

• butter for greasing pan
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 6 ounces semisweet chocolate chips
• 3 large eggs
• 1/2 cup packed light brown sugar 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon Himalayan pink salt 
• 3/4 cup all-purpose flour 
• 1/4 cup plus 2 tablespoons of dark rum
• Confectioners sugar, for rolling

Preheat the oven to 350F. Line a 12x17-inch rimmed baking sheet with foil and grease with butter and set aside.  Place the butter & chocolate in a microwave safe bowl and heat at 50%, stopping and stirring each minute, until the butter and chocolate are melted.  Set aside.  In a large bowl, whisk together the 3 eggs then whisk in the brown sugar, vanilla, and salt. Stir in your chocolate mixture, then fold in the flour.  Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

Break up the brownie into small pieces and transfer to the bowl of an electric stand mixer fitted with the paddle attachment or the bowl of a food processor. With machine on low speed, pour in the dark rum, and mix until crumbs start to come together to form a ball.  Shape into 1-inch balls, and roll in confectioners sugar to coat. This recipe makes 4 dozen rum balls.  Refrigerate the rum balls uncovered, until cold, about 2 hours. Can be served chilled or at room temperature.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Egg-in-the-Hole 
Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals

An InLinkz Link-up

Curried Deviled Eggs

We’ve been on a bit of a deviled eggs kick here in the Cook Lisa Cook house as the eggs are a super simple delicious, ready to grab bite, for a meal or a snack.  They’re also a nice treat along with our Chipotle Stuffed Mushrooms to enjoy with a drink on these hot summer afternoons when we’re kicking back and relaxing on our dock doing nothing but looking out at the water and listening to nature.  We’ve continued to enjoy the Sriracha Deviled Eggs but this week decided to change things up a bit and made some awesome Curried Deviled Eggs.  Again, super simple to make and ready to eat at a moment’s notice. 

Curried Deviled Eggs

• 12 eggs
• 4 TBS. mayonnaise
• 2 tsp. hot Jamaican curry powder, plus extra for dusting at finish
• 2 TBS. mango chutney, minced finely if chunky
• 1/4 tsp. fresh ground pepper
• Himalayan salt to taste

In a large pot, bring water to a boil. Carefully add the eggs to the pot and bring the water back to a full boil.  Allow the eggs to boil for 30 seconds. Cover tightly and reduce heat to low so that it’s just at a simmer.  Cook for 11 minutes. Using a large slotted spoon, remove the eggs from the hot water and place in a bowl of ice water.  Allow the eggs to cool for at least 15 minutes before peeling under cool running water.

Once the eggs are peeled, slice in half and remove the yolks to a bowl and place the hollowed out whites on a platter.  Using the tines of a fork, mash the yolks.  Add in the mayonnaise, curry powder, mango chutney and pepper.  Combine until smooth and add salt to taste.  Place the yolk mixture in a piping bag or Ziploc bag fitted with a star or round piping tip.  Fill each egg white with the yolk mixture.  Dust with curry powder.  Serve cold.

Enjoy!

Sriracha Deviled Eggs

We can hardly believe that it’s May already and Maisie’s summer break begins in just 2 weeks!!  One of our favorite appetizer items which always seems to show up at summer parties, are deviled eggs.  We have made them on a few occasions but honestly, they were never any good.  For some reason other people’s eggs always taste wonderful and ours have been just bland and nothing special.  Well all that has now changed since we found Sid’s recipe for Sriracha deviled eggs aka Tates Hell on her blog, Sid's Sea Palm Cooking.  This month for Secret Recipe Club we were assigned Sid’s blog and let me tell you, she is one lady that loves to cook and entertain.  She host’s monthly Tapas nights, cooks for her boat club and prepares numerous senior lunches, all in addition to just general cooking. 

When we first perused her blog we really were drawn to a number of her Danish dishes, including her Frikadeller with ground turkey, Kro pork with grapes and Rødgrød med Fløde.  Then there were a few recipes, also Danish, which we’ve set aside to make for the holidays when we allow some special treats into our diet.  Check out these tasty treats which we’ve tucked away, kringle weinerbrod, mazarin tarts and adorable marzipan fruits.  In the end though it was the deviled eggs which called our name and we’re delighted that they did as this recipe is kick-a$$ fabu!  We really love not only the wonderful flavor of the eggs but the nice hot spiciness too.  No more will we be limited to enjoying deviled eggs only when others chose to make and share them, now we can enjoy delicious Sriracha Deviled Eggs anytime we desire.

We buy local free-range eggs, which are often just gathered minutes before we purchase them, aren’t the colors just gorgeous!  Unfortunately super fresh eggs aren’t good to hard boil as they’re near impossible to peel, no matter what trick or techniques you employ.  So, since we make hard boiled eggs every-single-week, we always try to have an extra dozen or two on hand as working with week-old eggs makes for wonderful and easy peeling. 

 Sriracha Deviled Eggs (adapted from here)

• 18 eggs
• 3 TBS. Sriracha Sauce
• 5 TBS. mayonnaise  
• 1 tsp. Sambal Oelek, or more to taste
• fresh ground pepper
• Himalayan salt 

In a large pot, bring water to a boil. Carefully add the eggs to the pot and bring the water back to a full boil.  Allow the eggs to boil for 30 seconds. Cover tightly and reduce heat to low so that it’s just at a simmer.  Cook for 11 minutes. Using a large slotted spoon, remove the eggs from the hot water and place in a bowl of ice water.  Allow the eggs to cool for at least 15 minutes before peeling under cool running water.

Once the eggs are peeled, slice in half and remove the yolks to a bowl and place the hollowed out whites on a platter.  Using the tines of a fork, mash the yolks.  Add in the Sriracha, mayonnaise and Sambal Oelek.  Combine until smooth, adding more Sriracha and Sambal Oelek to taste.  Place the yolk mixture in a piping bag or ziplock bag fitted with a star or round piping tip.  Fill each egg white with the yolk mixture.  Place a dot of Sriracha on the top of each egg and dust with freshly ground pepper and salt.  Serve cold.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Grilled Pizza Sandwich 
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata 
Chicken Satay with Sunbutter “Peanut” Sauce 
Asian Pork Chops 
Mango Salsa 
Pomegranate Molasses Salad Dressing 
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals

An InLinkz Link-up

Coquito ~ Puerto Rican Eggnog

Yet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

Coquito ~ Puerto Rican Eggnog

• 1 15-oz. can cream of coconut 
• 1 13.5-oz. can coconut milk 
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch of ground allspice
• 1 tsp. vanilla bean paste or vanilla extract
• roasted cinnamon for garnish

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Carrot Cake Cheese Cake Fudge

At one of the local farmer’s markets, there is a vendor who sells fudge, and one of the flavors she sometimes carries is Carrot Cake Cheesecake.  Well, Eammon just adored her fudge so we worked to replicate the recipe at home as a treat over the holidays.  Yes, another holiday recipe which only took us 4 months to finally post!  We dissected the farmer’s market fudge layer-by-layer and noted that the fudge was the cheesecake flavor and the bottom crust, even without any carrots, tasted like carrot cake.  So, we researched all sorts of recipes to finally come up with this one which is indistinguishable from the farmer’s market one he loved.  Though there are a few steps to the recipe, it is simple to execute and the results are worth the time.

Carrot Cake Cheese Cake Fudge

For the carrot cake base:

• 1 sleeve  Ritz Original crackers
• 1/2 cup butter 
• 1/2 cup light brown sugar , packed
• 2/3 cup sweetened condensed milk 
• 1 tsp. vanilla  
• 1 tsp. cocoa powder
• 1/2 tsp. ground cinnamon 
• 1/4 tsp.  ground nutmeg
• 1 cup chopped walnuts, toasted

For the Cheesecake Fudge:

• 3 cups white chocolate chips
• 1 1/2 tablespoons butter  
• pinch of salt
• 1 cup sweetened condensed milk
• 7 oz. Marshmallow Fluff (1-1/2 cups)
• 1 - 3.4 ounce instant cheesecake pudding mix, DRY

Preheat oven to 425 degrees. Line an 8x8-inch baking dish with aluminum foil and grease with butter or coconut oil.  Arrange the Ritz Crackers in a even layer on the bottom of the baking dish, breaking some to fill in all the gaps and overlapping as needed.  In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat.  Once the mixture is at a FULL boil, cook for 2 minutes.  Remove from the heat and stir in the sweetened condensed milk, cinnamon, cocoa,  nutmeg & walnuts.  Pour the mixture over the crackers and bake for 10 minutes.  Set aside to cool while making the fudge.

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk and heat until melted and smooth. Add the dry pudding mix and stir until the mix dissolves and is smooth.  Add the Marshmallow Fluff and stir until melted and smooth. Pour the melted fudge over the crust and use an offset spatula to smooth. 

Refrigerate until set.  Carefully remove the fudge from the pan and peel back the foil.  Using a sharp knife which has been heated in a bowl of hot water and then wiped dry, cut the fudge into small squares.  Clean the knife between each cut with a dish towel and reheat it as necessary.   Store the fudge at room temperature.

Enjoy!

Peppermint Bark

For some reason we have numerous recipes with pictures, which we never got posted to the blog.  Amazing how life, with all its ups and downs, makes time on the computer less and less available.  Need to try harder to get more recipes up so, we’re going to try and get all these older recipes posted and of course all the new and delicious ones too. 

This peppermint bark is super simple and a must-have around the holidays.  Yes, we had it back in December and here it is April and we’re just getting it onto the blog!  What’s really nice is that there’s no real cooking involved, it’s all chocolate, so fun to do as a family activity or with the kids.  Messy fingers all around to be cleaned up by hungry mouths. 

Peppermint Bark

• 12 ounces high quality white chocolate, discs, morsels or bars broken into pieces, divided
• 6 ounces high quality dark chocolate, discs, morsels or bars broken into pieces
• 1 1/2 tsp. coconut oil, or oil of your choice, divided
• 4 oz. Andes Peppermint Crunch Baking Chips

Line a baking sheet with a Silpat, aluminum foil, or parchment paper.  Place half of the white chocolate in a microwave safe bowl along with 1/2 a teaspoon of the coconut oil.  Melt in 15 second increments, stirring well after each heating.  Heat and stir until smooth, making sure to scrape down the sides of the bowl so no scorching occurs.  Pour the smooth chocolate onto the prepared pan and using an offset spatula, spread to a thin layer.  Place the pan into the refrigerator until the chocolate is ALMOST set, about 15 minutes.  While the first layer is in the refrigerator, heat the dark chocolate along with 1/2 teaspoon of coconut oil in the same manner as the white chocolate.  Spread the dark chocolate over the almost set white chocolate and smooth with the offset spatula.  Again place in refrigerator to allow the dark chocolate to ALMOST set.  Repeat the process with the remaining white chocolate and 1/2 teaspoon of coconut oil.  Once you spread the final layer of white chocolate and smooth, sprinkle on the Andes Peppermint Crunch Baking Chips and press them gently into the melted white chocolate. 

Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the Silpat, aluminum foil or parchment. Break the bark into pieces as large or as small as you want. If you choose to cut into squares, allow the bark to warm to room temperature.  Take a very long, sharp knife and allow it to warm up in a bowl of hot water.  Wipe the water off the knife and then use it to cut the bark.  Between each cut, wipe the knife and reheat it in the water as necessary.

Enjoy!!

Mexican Hot Chocolate Fudge

Another ~off our usual eating plan~ treat which we made for this Christmas season.  Chocolate fudge is wonderful but the addition of some spiciness just makes it all that much better.  The fudge isn’t too hot or spicy but rather just has a nice little kick.  Make and enjoy!

Mexican Hot Chocolate Fudge

• 18 oz. semi-sweet chocolate chips
• 1 14-oz. can sweetened condensed milk
• 2 cups miniature marshmallows
• 1 tsp. instant espresso 
• 2 tsp. ground cinnamon 
• 1/8 tsp. dark chili powder 
• 1/8 tsp.ground cayenne pepper 
• 1/8 tsp sea salt
• 1 1/2 tsp. vanilla extract

Line a 9-inch square pan with aluminum foil, or use a square silicone pan, unlined.  Melt the chocolate, condensed milk and marshmallows in a heavy pot.  Remove from the heat and stir in the espresso powder, cinnamon, chili powder, cayenne, salt & vanilla. Pour into prepared pan and smooth the top.  Chill for 2 hours or until firm.  Remove the fudge from the pan.  Remove foil if used.  Cut the fudge into squares. 

Enjoy!!

Fried Fudge

Totally off our regular eating plan, but we decided that some Christmas treats were in order this year.  The first of these sugary treats was some super smooth, chocolaty Fried Fudge.  The fudge isn’t actually fried, it’s just made in a fry pan, thus the name.  Simple to make and delicious to eat.  Make it with or without nuts, it’s up to you!

Fried Fudge

• 2 1/2 cups sugar
• 1/2 cup butter
• 6 oz. condensed milk
• 6 oz. semi-sweet chocolate chips
• 1 cup walnuts, quartered
• 1 tsp. vanilla extract 

In a heavy fry pan, mix the sugar, butter &  milk together and then bring to a boil.  Reduce heat to low and cook for six more minutes, stirring occasionally. Remove from the heat & add the chocolate chips and nuts. Stir until fudge begins to form and then quickly add the vanilla, stirring to incorporate. Using a tablespoon, drop the fudge onto a Silpat or wax paper. Allow to cool and store in an airtight container.

Enjoy!

Andes Peppermint Snowball Cookies

It’s one of my favorite times of the month, it’s Secret Recipe Club time!  This month I was assigned a blog that I have been following F.O.R.E.V.E.R., Katrina’s Baking and the Boys!  Katrina bakes copious amounts of crazy delicious treats for her four boys and husband and everything, and I do mean everything, is delicious looking, drool worthy in fact.  Since Katrina is a baker, I just had to bake and let me tell you, choosing a recipe was beyond difficult because…like I said, everything is drool worthy so I wanted it all.  When I saw her recipes for Andes Peppermint Crunch Shortbread Cookies and Peppermint Snowball Cookies, I knew I had found my recipe.  Katrina made two different, but similar, cookies, both using a shortbread cookie recipe, like a Mexican wedding cookie.  I adore Mexican wedding cookies as they’re so buttery, tender and delicious and I also love mint so I knew this would be a winner.  In both of Katrina’s versions she stirred in Andes Peppermint Crunch Chips but it was how she finished the cookies that differed.  One version she topped the cookie with some of the melted peppermint candy and in the second “snowball” version. she rolled the cookies in powdered sugar.  Katrina stated that she liked the snowball cookies a little more but preferred the stronger mint flavor of the drizzle.  She suggested for a more minty flavor in the snowball cookies, to up the amount of chips so I listened to her and did just that.  Though I actually had both versions of Andes Baking Chips in the house, I chose to use the dark chocolate Andes Crème De Menthe Baking Chips in my cookies.  Also, because I was upping the amount of chips in the cookies, thus upping the sweetness, I changed Katrina’s cookie base somewhat, completely eliminating the sugar. 

The cookies were flakey, buttery, chocolate, minty two bite deliciousness and for us, leaving out the sugar in the cookie base made for a perfect amount of sweetness and balance.  Check out Katrina’s versions or make mine, all three versions make a perfect holiday or anytime cookie.      

Andes Peppermint Snowball Cookies (adapted from here)

• 1 cup butter, softened
• 1 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp sea salt
• 2 cups all purpose flour
• 1 10-oz. bag Andes baking chips
• Confectioners sugar

Preheat oven to 375F.

Using a stand mixer cream together the butter, vanilla & salt until fluffy.  Blend in the flour until fully incorporated.  Stir in the Andes baking chips.  Using a small cookie scoop portion out the cookie batter (you can also roll the batter into walnut sized balls) and place onto a Silpat or parchment paper lined baking sheets, placing cookies 1-inch apart.   Bake for 12-15 minutes.  Allow the cookies to cool for a couple of minutes and then remove to a wire rack, placing the cookies close together.  While the cookies are still warm, dust with confectioners sugar. 

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Honey Spiced Game Hens

Cornish Game Hens are a delicious alternative to everyday chicken.  When cooked properly they are tender, sweet and juicy and because they are small they cook quickly.  I know that it looks like a giant chicken half on the plate but it’s actually a salad plate in the picture.  Anyhow, this is a delicious one pan meal that has the perfect balance of spice, sweet and sour and from start to finish takes less than an hour .  Also, because it’s made in one aluminum foil lined pan, clean-up is just as quick and easy, a perfect weeknight, or any night meal.  This of course could also be made with chicken pieces if Game Hens aren’t your thing.

Honey Spiced Game Hens 

• 2 Cornish game hens, cut in half (or four pieces of chicken, breasts and/or thigh quarters)
• vegetable oil or oil of your choice
• 1 lb. baby carrots
• 20 cloves fresh garlic
• 1 lb. fresh button mushrooms 
• 2 tsp. granulated garlic powder 
• 2 tsp. dark chili powder 
• 1/2 tsp. onion powder 
• 1/2 tsp. coriander 
• 1 tsp. sea salt 
• 1 tsp. cumin 
• 1/2 tsp. chipotle chili powder  
• 1/2 cup honey 
• 3 TBS apple cider vinegar 

Preheat oven to 450F.  Line a roasting pan with aluminum foil and spray with cooking spray.  Add the carrots and whole garlic cloves to the pan.  Drizzle with one Tablespoon of oil and toss to coat well.  In a small bowl combine the garlic powder, chili powder, onion powder, coriander, salt, cumin & chipotle chili powder and mix well.  Sprinkle one Tablespoon of the spice mixture onto the carrots and garlic and toss to coat well.  Place the roasting pan into the oven and bake for 20 minutes, stirring once at the 10 minute mark. 

In a microwave safe measuring cup, heat the honey slightly, until runny, and stir in the apple cider vinegar, set aside.

Wash the game hen pieces and pat dry. Drizzle a small amount of oil over the game hens and rub it in with your hands to lightly coat all the pieces. Sprinkle the remaining spice mixture over all sides of the game hens.  Once the carrots and garlic have cooked for 20 minutes, remove the pan from the oven and add the mushrooms, stir to mix all the vegetables.  Place the game hen pieces on top of the vegetables, skin side up and return the pan to the oven.

Bake for 30 minutes.  At the 10 and 20 minute marks, drizzle one Tablespoon of the honey mixture over each of the game hen pieces.  Once plated drizzle a little more of the honey mixture over each piece.

Enjoy!

Cinnamon Bun Cookie Bars

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of cinnamon and sugar!  I wanted to bake something sweet to share with some friends, so what better ingredients than cinnamon and sugar?  I thought about all my favorite cookie and bar recipes but realized that I tend to make the same cookies over and over again and I wanted to try something different.  So what did I do?  I checked out Pinterest of course and happened upon these cinnamon roll cookie bars from Blissful Whimsy.  

The bars sounded really good but I almost passed on making them because they use a box cake mix.  I don’t know what it is about me but I generally have this thing about using boxed mixes of any kind, thinking everything needs to be made from scratch…but something about these bars just allowed me to look past the whole cake mix thing and I’m so happy about that as these cookie bars are just wonderful.  There’s no trace of that cake mix flavor, in fact these cookie bars taste just like cinnamon buns.  Everyone really loved the crunchy edges and top and the chewy center and the glaze on top was the perfect amount of frosting.  Boxed cake mix and all, I hope that you’ll make these the next time you’re craving a sweet cinnamon treat.

Cinnamon Bun Cookie Bars (recipe from here)  

• 1 box yellow cake mix
• 1/2 cup melted butter
• 2 eggs
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 1/2 TBS. cinnamon
• 2-3 TBS. milk
• 2 cups powdered sugar

Preheat oven to 350F.  Mix the cake mix, butter, eggs, brown sugar and cinnamon together in a bowl and then spread into a greased 9"x13" baking dish. Bake for 20-25 minutes.  Bake until the top is crispy and a pick inserted into the center comes out clean.  Remove from the oven and allow to cool a bit before piping on the icing.  To make the icing whisk the milk and powdered sugar together until smooth. 

Enjoy!

My previous Improv Cooking Challenge entries:

April 2013  Bacon & Eggs:  Mini Bacon & Swiss Quiche Cups 
March 2013  Carrots & Peas:  Mom’s Beef Vegetable Soup 
February 2013  Hearts & Flours:  Three Ingredient Fudgy Nutella Brownie Bites
January 2013  Bananas & Nutmeg:  Baked Bananas 
December 2012  Chocolate & Marshmallows:  White Chocolate Marshmallow Cranberry Cashew Bark    
November 2012  Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp 
October 2012  Oatmeal & Raisins:  S’mores Granola Bars   
September 2012  Zucchini & Brown Sugar:  Zucchini with Onion & Brown Sugar 
August 2012  Tomatoes & Peppers:  French Fries Hash Browns 
July 2012  Corn & Butter:  Fritos Crusted Pollock 
June 2012  Cherries & Almonds:  Dried Cherry Almond Tart 
May 2012  Strawberries & Cream:  Strawberry Soup 
April 2012  Peanut butter & Jelly:  Peanut Butter & Jelly Bars 
March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies