Chocolate Dipped Valentine Cookies

heart-cookies

Nothing says “I love you” or “I value your friendship” like something homemade and delicious! Why not whip up a batch of these luscious cookies and brighten someone’s day?!

Ingredients

1/2 cup butter, softened Continue reading

World’s Easiest Cinnamon Bread

cinnamon-bread-cropped

Half Loaf of Cinnamon Bread – Look at that yummy center!

I really shouldn’t share this, because I’m giving one of my big secrets away. You see, I like to bake loaves of this cinnamon bread for other people, because who doesn’t love cinnamon bread?! People seem to be under the impression that baking this bread is a real labor of love. Well, here’s the big secret… this recipe is stone simple and takes hardly any time at all to prepare.  😉

Let’s get started!

Ingredients (Makes 2 loaves of World’s Easiest Cinnamon Bread)

2 loaves bread dough*

*Either thaw two loaves of Rhodes frozen white bread dough, available in the freezer section of any supermarket, or make a batch of Simple Bread dough and stop at the end of step 5!

2 tablespoons vegetable oil

2 tablespoons cornmeal

3 tablespoons butter

1/2 cup brown sugar, packed

1 generous tablespoon cinnamon

Directions

Step 1) Melt 2 tablespoons of butter. Stir in brown sugar and cinnamon. Set aside.

Step 2) Grease a counter top with 1 tablespoon of vegetable oil. Working with half of the dough at a time, roll out the dough into a rectangle approximately 10″ wide and 16″ long.

Step 3) Beginning right along one of the 10″ edges, spread half of the butter/sugar mixture over the dough rectangle. Leave about an inch along each of the long sides bare. Leave about 2 inches along the far, 10″ edge bare.

Step 4) Gently roll up the dough, beginning with the 10″ edge covered in butter/sugar, and rolling toward the 10″ bare edge. The 10″ bare edge should be on the bottom of your rolled up loaf, with the seam on the bottom. Gently pull the side ends down and tuck underneath the loaf.

Step 5) Repeat Steps 2 – 4 with the second half of the dough and the second half of the butter/sugar mixture.

Step 6) Grease a very large baking sheet with 1 tablespoon of vegetable oil. Then, lightly sprinkle the entire baking sheet with cornmeal.

Step 7) Carefully set your two loaves on the baking sheet, with the seams on the bottom. Leave at least 3 inches of space around all sides of each loaf. If your baking sheet is not large enough to allow this, use two baking sheets!

Step 8) Allow your loaves to rest while you preheat your oven to 350 degrees (do not begin preheating until Step 7 is complete). Then, after your oven is preheated, place your loaves on the center rack. Bake for 25 minutes or until loaves are light golden brown. Remove loaves from baking sheet and cool on a wire rack.

Optional: After loaves are cool, drizzle with cream cheese frosting for an added treat!

Pepper Steak Stew

beef2This simple slow-cooker recipe offers up the hearty, savory flavors of traditional pepper steak, but uses a less expensive cut of beef. I like to double this recipe and freeze half for workday lunches Enjoy – your tummy and your wallet will thank you!

Ingredients (Serves 4)

1 1/2 pounds beef stew meat Continue reading

Irish Cream Icebox Cake

cake-3I don’t recall exactly how the topic came up, but recently my mother and I got to talking about something called “Icebox Cake.” I was completely unfamiliar, but she knew exactly what this was. To me, it sounded like an interesting concept… layers of chocolate chip cookies and creamy filling, refrigerated overnight until the whole thing took on a cake-like texture. I filed the idea away for a future rainy day.

Mom did better than that, and actually created an icebox cake for us to try. It was fantastic! This cool, creamy indulgence has definitely earned a spot in the dessert rotation here at Crowded Earth Kitchen. I hope you enjoy Irish Cream Icebox Cake as much as we did!

cake-2Ingredients (Serves 12 – 16)

24 ounces of “Chips Ahoy” cookies (packages vary in size; check the weight)

3/4 cup (about 12 ounces) Marscarpone cheese

1 3/4 cup heavy cream

1/2 cup Irish cream liqueur

1/2 cup sugar

1 tablespoon cocoa powder

1 teaspoon almond extract

Garnishes such as powdered sugar, whipped cream, and/or miniature chocolates

cake-1Directions

Step 1) Combine Marscarpone cheese, heavy cream, Irish cream liqueur, sugar, cocoa powder, and almond extract. Blend with an electric mixer for one minute, then beat on high speed until stiff peaks form.

Step 2) Cover the bottom of a large Springform pan (or other round pan, approximately 12″ in diameter) with Chips Ahoy cookies. Do not overlap the cookies. Instead, break a few cookies to fill in the spaces.

Step 3) Top the cookies with a thin layer of cream (about 1/4 of your total filling mixture).

Step 4) Repeat layers of cookies and cream filling until the cream filling is used up. The top layer should be cream.

Step 5) Cover your Irish Cream Icebox Cake with plastic wrap and refrigerate overnight. Don’t rush this – the cake really does need to rest in the fridge for about 12 hours!

Step 6) If using a Springform pan, run a butter knife around the edge before removing the side of the pan. Immediately before slicing and serving, garnish as desired.

YUM!

 

Zucchini “Spaghetti” and Meatballs

zucchini-spaghetti-and-meatballs

The meal shown above, which includes three meatballs under that yummy grated parmesan, can be yours for just 360 calories. The same volume of canned ravioli (which is kinda gross anyway) will set you back a whopping 730 calories, and a comparable bowl of traditional spaghetti and meatballs weighs in at almost 800 calories.

A person of average weight would need to do over 1,200 sit ups to burn 800 calories.

Let that sink in.

The trick to enjoying savory, satisfying red sauce, meatballs, and parmesan cheese is to enjoy them with spiral cut zucchini instead of pasta. Yes, zucchini. All you need to cut a zucchini into spaghetti-like strands is about 10 seconds and this device:

veggetti

If it looks gimmicky, rest assured – the Veggetti is Crowded Earth Kitchen tested, and we LOVE it! For the record, we have not been compensated in any way by Veggetti for this post – we’re sharing this with you because this product can truly transform your eating habits, helping you to reduce calories!

 Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta

Simply twist a medium size zucchini through the Veggetti into your favorite pasta bowl. Top with three meatballs, 1 cup of simple, homemade red sauce, and 1 tablespoon of freshly grated parmesan cheese. Viola! A hearty dinner with a healthy calorie count, no sacrifice required!

Eat well! BE well!