Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce
Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
For the Roasted Red Pepper Cream Sauce
- 1/3 cup roasted red pepper, chopped
- 2 ounces goat cheese
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
- In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
- Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
- Serve wings immediately with dipping sauce.
Homemade Peppermint Patties are a cinch to prepare. This has become one of our favorite sweet treats! Perfectly creamy, smooth, chocolaty and just the right amount of peppermint.
- 2 1/2 cups confectioners sugar, divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1 teaspoon peppermint extract, divided
- 1 tablespoon vegetable shortening
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1. Combine 2 1/4 cups confectioners’ sugar, corn syrup, water, 1/2 teaspoon peppermint extract and shortening in the bowl of your electric mixer. Beat until just combined at medium speed. Dust your countertop with remaining confectioners’ sugar and knead dough by hand (until most of the confectioners’ sugar is worked in and dough is smooth).
- 2. Place patty dough between two sheets of parchment paper or two pieces of clear wrap. Roll out to about 1/4-inch thickness. Transfer to a baking sheet and freeze for 15-30 minutes or until firm.
- 3. Once the dough has had time to chill, remove from freeze and using a cookie cutter (about 1 1/2 inches in diameter), cut out as many patties as possible. Reroll remaining dough and cut out additional patties. If dough becomes sticky, sprinkle with additional confectioners’ sugar. Place onto baking sheet and freeze again until patties are firm (about 15-30 minutes).
- 4. Line a baking sheet with wax paper and set aside. When the patties are ready to be coated in chocolate, melt chocolate chips in the microwave or with the help of a double boiler. Add remaining 1/2 teaspoon peppermint extract and stir well. Removing 2 patties at a time from the freezer, place first patty into the chocolate. With the help of a fork, turn patty over and make sure all sides are evenly coated. Remove from the melted chocolate and before transferring to the prepared baking sheet, tap fork gently against the side of the bowl to get rid of any excess chocolate. Continue until all patties are coated. Return baking sheet to the freezer until chocolate is set (about 15 minutes).
- Patties will keep in an airtight container for up to 4 weeks if stored in the fridge or freezer.
- 1 package crescent roll dough
- 4 oz. cream cheese
- ½ c. Red Velvet cake mix
- approx. ½ c. dark chocolate chips
- ⅓ c. powdered sugar
- 1 oz. cream cheese
- 1½ tsp. milk
- Combine 4 oz. softened cream cheese and ½ c. Red Velvet cake mix; mix until well blended.
- Unroll crescent roll dough. Fill each triangle with 1 Tbsp. cream cheese mixture and approx. 10 chocolate chips.
- Roll dough loosely into crescent shapes.
- Bake according to package instructions.
- For icing, combine ⅓ c. powdered sugar, additional 1 oz. softened cream cheese, and 1½ tsp. milk.
- Drizzle over baked crescent rolls.
For the Avocado Tacos
¼ cup milk
½ cup flour
1 cup panko bread crumbs
½ teaspoon cayenne
½ teaspoon chili powder
½ teaspoon kosher salt
4 cups canola oil
8-10 4-inch corn tortillas
½ cup cotija cheese (or feta)
1 15 ounce can refried black beans, heated through
1 ½ cups slivered cabbage leaves
½ cup thinly sliced cherry or chopped tomatoes
Serrano cream sauce (recipe follows)
cilantro leaves for garnish
For the Serrano Cream Sauce
1 serrano chile pepper, seeded and ribs removed
½ cup cilantro leaves
2 green onions, roughly chopped
1 cup sour cream
juice of 2 limes
1 tablespoon water
½ teaspoon garlic salt
- In a shallow bowl whisk flour with cayenne, chili powder and salt. In another shallow bowl, mix egg with milk. In another shallow bowl add panko.
- Cut Avocados from Mexico in half, remove pits and slice halved avocados into 4 equal slices. With a large spoon, scoop out whole slices from the avocado peel. Set slices aside.
- In a large dutch oven, bring canola oil up to 350 degrees according to a deep fry or candy thermometer attached to the side of pan. Prepare a large plate with paper towels for draining taco shells. One at a time, add corn tortillas to oil. Let tortillas heat for 20 seconds then using long handled tongs, form tortillas into the shape of wide bottomed shells. Cook for 30 seconds more, rotating to fry all sides and remove from pan. Place on draining plate to cool. Repeat until all shells are fried.
- Prepare another draining plate with paper towel. One by one, dip avocado slices into flour mixture, then egg mixture, then toss gently in panko crumbs. Add avocado slices to hot oil and fry in small batches until golden brown, about 1 to 1 ½ minutes. Remove from oil with a slotted spoon or tongs and drain on prepared plate with paper towels.
- Spread 1 to 2 spoonfulls of refried beans to bottom of taco shell, top with slivered cabbage, then stuff shells with 2-3 fried avocado slices. Top with tomatoes, cotija cheese and Serrano cream sauce. Garnish with cilantro leaves and serve immediately.
For the Serrano Cream Sauce
- Add serrano pepper, cilantro and green onions to a food processor and pulse until finely chopped. Add remaining ingredients and blend. Add kosher or more lime juice to taste.
- 1 cup frozen raspberries, thawed
- 3/8 cup granulated sugar, divided
- 1½ cups heavy cream
- Fresh raspberries for garnish (optional)
- Place the thawed berries into a small bowl along with 1/8 cup of the sugar. Using the back of a large spoon, mash the berries against the side of the bowl until you have a purée and stir to mix well with the sugar. Set aside.
- In the bowl of a stand mixer, pour in the heavy cream and remaining ¼ cup of sugar. Whip on high until stiff peaks form.
- Fold the raspberry purée into the whipped cream in spoonfuls, stirring just until you see ribbons of raspberry throughout the whipped cream. (If you want, you can hold back stirring in some of the raspberry purée to get the ribbon effect you desire, and use any leftovers as a topping.)
- Spoon into individual serving glasses and chill 1 hour before serving.
Baked Pizza Dip
Butter (to grease the baking dish)
1 cup Chunky Tomato Sauce (recipe below)
8 oz Neufchatel cheese or cream cheese, at room temperature
1 cup ricotta cheese
6 oz mozzarella cheese, shredded, divided
1/2 teaspoon dried Italian herb seasoning
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 sprig fresh parsley (optional; for garnish)
Crackers or bread (for serving)
Preheat oven to 400F; grease the bottom and sides of an 8 by 8-inch casserole dish with butter. Make the Chunky Tomato Sauce (recipe below).
Mix together the Neufchatel, ricotta, half the mozzarella (reserving the remaining half to sprinkle on top), Italian herb seasoning, salt, and garlic powder. Spread in the prepared dish, then spread the Chunky Tomato Sauce on top; sprinkle on the remaining half of the mozzarella.
Bake (uncovered) until the cheese is bubbling and golden brown in places, about 25 to 30 minutes. Chop the parsley leaves and sprinkle on top of the dip, if using. Serve with crackers or bread.
Chunky Tomato Sauce:
Yields about 1 cup
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with about 1/3 of the juice drained off (I used Redpack)
3 tablespoons tomato paste (I used Redpack)
1/2 teaspoon dried Italian herb seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch black pepper
Preheat the oil in a medium saucepan over medium heat; add the garlic and cook 1 minute, stirring constantly. Add the tomato, tomato paste, Italian herb seasoning, sugar, salt, and pepper, and cook until thickened, about 5 minutes, stirring frequently and using a wooden spoon to break up the tomato pieces a bit. Cool slightly, and then use to make Baked Pizza Dip (or eat it tossed with pasta — delicious!).
Red Velvet Peanut Butter Blossoms
- 1 bag Hershey’s Kisses
- 1/2 cup (1 stick) butter, room temperature
- 3/4 cup creamy peanut butter
- 1 1/3 cup sugar
- 1 egg
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 teaspoon red gel food coloring
- 3 tablespoons unsweetened cocoa
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- pinch salt
- 1/4 cup red sanding sugar
- Heat oven to 375
- Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.
- In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
- Remove mixer bowl from stand. Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.
- Bake for 8 to 10 minutes.
- While baking unwrap Hershey’s Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
- Allow cookies to cool to room temperature.
Hello to all my new followers!
And Hey Hey Hey to all my regulars!
About a week ago, I explained my disappearance from all of you lovely people…
I AM BACK!
Internet is set up in my new house and I’m good to go!
Thank you all for being so very patient while I get situated and I’m so happy to get back to posting super tasty recipes!
Chocolate Chip Cookie Dough Ice Cream Sandwiches
- 1/2 cup (1 stick) butter
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
- Nonstick cooking spray
- Quart cookie dough ice cream, softened to spreadable consistency
- For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips.
- Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
- Scatter half of the dough into the pan and use your hands to press it into an even layer.
- Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.
- Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)
- Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
- Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
- Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
- Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing - I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don’t melt!
STRAWBERRY CREAM CHEESE COFFEE CAKE
Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sour cream (full fat)
1 large egg
1 tsp vanilla extract
Cream Cheese Filling
1 - 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch
Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
Prepare the strawberry jam.
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
Prepare the cream cheese filling.
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.