Heartbroken

Chocolate Egg Nog!!

So this is my Sundays with Joy post this week! It's not very Christmas-y here, it was +8 today and rainy. Here's hoping for some snow before Christmas.

This week's recipe was Joy's Perfect Hot Chocolate. I made it last week for the kids and it didn't last long enough for pictures, but hey what's new... seems to happen a lot around here. So I decided to change it up this time and made Chocolate Egg Nog.

I know my mug is not very festive, but it is my favourite mug and I have had it since I was at least 8. I used to get really upset if someone else used it. My cousin Blair had a different Disney mug and was the same way with her's.

The mug fits in my theme of favourite things because Christmas is my favourite time of the year.


Chocolate Egg Nog

2 cups Egg Nog (I prefer light)
.5 cup milk
1 tbsp White Chocolate chips
2.5 tbsp Semi Sweet Chocolate Chips

Heat Egg Nog and milk in a pan until warm.

Place chocolate chips in a microwave safe bowl or mug. Microwave on Power 5 for 1 min. Stir until melted.

Stir chocolate into Egg Nog.

Enjoy! I like mine with Mini Marshmallows.

If you would like to find Joy Original recipe Check out her Cookbook Joy the Baker Cookbook

Sundays with Joy: Gingerbread with Orange Cream Cheese Frosting

The beginning of December and in my house that means I can start decorating!!!! I live with a scrooge that will not let me put out decorations before December 1st. What better way to start the season than with Gingerbread!!! This was a nice treat to enjoy as we decorated the house and got into the Christmas Spirit. It was really moist and the pomegranate were a nice finishing touch. 

This recipe is adapted from Joy the Baker's Orange Gingerbread with Cream Cheese Frosting! This recipe is in her book and on her blog here.

My adaption happened by accident I forgot the orange zest in the gingerbread, but felt it needed to be present in the finished dessert, so I added it to my frosting and it turned out amazing. 

I definitely reccommend you make this Gingerbread!!! Go make it now!!! 

Buffalo Chicken Manicotti

Had a busy but productive weekend. Friday night the girls went to see Breaking Dawn Pt 2, I passed, despite their begging, as I have not read the books are watched any of the movies. But  I was able to get some cleaning and errands done. Saturday we went to Medieval Times for my work Christmas Party! It's always a blast, I never get sick of going. I think I have been 4 or 5 times now. Saturday night we had a Rockband Party! and stayed up until 2:00am playing. Sunday we were up early for church, then I had to drive downtown Toronto to drop on of my girls off at the Bus station as she was home for a visit. I almost got stuck downtown on my way home, by the Santa Clause Parade. Glad I didn't cause I was tired after only 5 hours of sleep. 

The Wii U came out Sunday and if you know me and my bf at all then this should not be a surprise. So needless to say the rest of Sunday was spent playing with that and finishing up other chores. I wanted an easy supper and I had made a batch of Buffalo Ranch Chicken on Saturday.  My bf suggested making Buffalo Chicken Manicotti! He likes to brainstorm new ideas and then have me experiment with it in the kitchen.

So experiment I did! I have never made manicotti before ever, but really it's only stuffed pasta. So I figured it wouldn't be too bad.  These turned out delicious! There was no left overs!

Buffalo Chicken Manicotti

1 box manicotti shells

2 cups Buffalo Ranch Chicken

1 tub light ricotta cheese

2 cups Shredded Mozzarella cheese, divided

2 eggs

1/2 cup light ranch dressing

1/4-1/2 cup Buffalo Wing Sauce (I use president's choice) **If using Frank's use less and taste, it is a lot               

                  hotter

Boil shells as per instructions on the box. When done, rinse in cold water, so easier to handle.

Preheat oven to 400 degrees.

While pasta is boiling combine Chicken, ricotta cheese, 1/2 the  Mozzarella and eggs and mix well.

cover bottom of dish with a thin layer of the sauce. Fill Pasta with Chicken mixture. Place in a single layer in baking dish. pour remaining sauce over the top. Sprinkle with remaining cheese.

Bake for 20-25 min until hot and bubbly. If you want the top browned turn the broiler on for a couple minutes at the end of cooking time.

Sundays with Joy: Sweet Potato Pie

It's good to be back in the swing of things and posting again. It seems that life gets busy and I put the blog on the back burner! I've still been cooking and baking, well not so much of the later as I am trying to eat healthier and the kids are all cooking one night a week each. So that's been nice. 

This weeks Sundays with Joy recipe is Sweet Potato Pie with No Roll Crust! I was curious about this because I have never had sweet potato pie before and was also excited to try Joy the Baker's No Roll Pie Crust!

Well this pie was awesome! Everyone enjoyed it. I really liked the crust, mind you I enjoy making pie crust and don't think I have ever bought a store bought one. This was a nice break from the traditional and it tastes delicious. The texture is very much like pumpkin. I substituted the white sugar for Splenda and used low fat cream cheese.

I would definitely recommend everyone try this.  You can find this recipe on Joy's Blog or in Joy the Baker Cookbook.

Peanut Butter Chocolate Chip Cake with Bananas and Chocolate Whipped Cream Icing

Last Weeks Sundays with Joy recipe was Peanut Butter Birthday Cake. I didn't have anyone's birthday to celebrate but who really needs a reason to make a cake. Well we did a have a reason actually it is my foster son's 2nd year anniversary in my home. What better way to celebrate than with cake!

As most of you know by now I am trying to lose weight and get my blood pressure down. So I have been making substitutions in many recipes to make them a little healthier.

Here is my take on Joy's Peanut Butter Birthday Cake. You can find the original recipe in her cookbook Joy the Baker Cookbook: 100 Simple and Comforting Recipes.

Peanut Butter Chocolate Chip Cake 

1 1/4 cup all purpose flour

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

6 tbsp non fat greek yogurt

1/2 cup unsweetened apple sauce

1/2 cup packed brown sugar

3 large eggs

1 tsp vanilla

1 cup plus 2 tbsp buttermilk

3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease and flour two 8" (or 9") cake pans. Set Aside

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set ASide

In the bowl for an electric mixer, combine greek yogurt, apple sauce, peanut butter and brown sugar, until mixed well.

Add one egg at a time and beat for 1 minute between each egg. Add vanilla.

Add 1/2 flour and mix until combined, scrape down the sides of the bowl. 

Add all the buttermilk slowly while beating on medium speed. 

Add the rest of the flour and mix until combined.

Fold in chocolate chips.

Divide cake batter evenly between the cake pans and tap each on the counter to settle the batter.

Bake for 30-40 minutes or until toothpick comes out clean.

Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Cool completely before icing.

Chocolate Whipped Cream Icing

2 cups whipping cream

1/2 cup icing sugar, sifted (or more if desired)

1/4 cup coco powder, sifted

1 tsp vanilla

Pour cream into electric mixer bowl. Beat on medium high until cream begins to thicken. Add vanilla, icing sugar and coco powder. Beat until light and fluffy.

To assemble the cake

Place one cake on the platter. Spoon 1/2-3/4 cup of icing onto cake and smooth out over later. Slice banana and place in layer on top of icing. Place 2nd layer on top. Cover cake with remaining icing.

Sundays with Joy - Avocado Pound Cake

I made lunch for over 15 of my coworkers earlier this week. I decided that it would be a good time to catch up on some of my Sundays with Joy recipes. I decided to try the Avocado Pound Cake, because it was the most recommended by the ladies in the group. I also made Pumpkin Black and White cookies and mini pumpkin pies. For lunch I made pulled pork, for the non pork eater I made Buffalo Chicken and the vegetarian got Sweet Potato White Bean Burgers. 

There is not much to say about the Avocado Pound Cake except that it is AWESOME!! Moist and flavorful  a little crunchy on the outside and I didn't have problems with mine falling in the middle (some others noted this issue). Next time I would make my usual substitutions of using 1/2 greek yogurt for butter, apple sauce for sugar( I would prob use 1/2 apple sauce as it may be too moist with the amount of sugar used) and using whole wheat flour.

I did not make any changes to her recipe! So those of you who want to try it will have to check out Joy the Baker Cookbook or Joy the Baker's blog! as it is on there as well.