Simply Decadent Owner

Simply Decadent Owner
Hey, It's me, Tawnya

Sunday, August 30, 2009

It's Simply Decadent: Coconut Pecan Icing

Thanks to Barbara, here is another recipe link...

Ooey Gooey Cinnamon Rolls

I am in charge of making cinnamon rolls for a large group of ladies in September and I will be using the Bread Bakers Apprentice Recipe so, for all of you out there that love cinnamon rolls i will be working on them this week, to perfect my skill of course. I will make sure and take lots of pics for you to enjoy, less calories that way.

White Chocolate Addiction

Here is another adaptable recipe. Really the only thing that you need is 2 bags white chocolate chips and 2 tablespoons real butter. Everything else is based on what your tastes are. Be careful..there is a warning attached....If you sit down with the whole bowl of this mix you will eat it all....Now I am speaking from experience here, my hips are warning you to beware. So, here are some of the things that customers and family have enjoyed in the past.

First you take the 2 bags of white chocolate chip and the 2 tablespoons of butter and melt slowly in the microwave or in the top of a double boiler. In a large bowl put:

mini m&m's
salted peanuts
rice chex
honey nut cherrios
candy corn
peanut m&m's
You want about 12-15 cups of yummies. Pour your melted chocolate mixture over the top and stir until all of the yummies are coated. When fully coated spread out on parchment lined cookie sheets until dry. Then you can break into pieces and bag up for friends, or like I said, eat it yourself. Enjoy making different variations. Fruit loops makes a really pretty one for kids parties also.

Yummy Bars

At the restaurant we are always looking for new dessert recipes to wow the customers. I do improvise many times as I am sure most of you do, but sometimes you just get in a rut when in a hurry. Here is a great recipe that will be so adaptable to what you have on hand and is a great way to change things up. I never use exact ingredients so you will always have a new treat.

You will need:

1 box graham cracker crumbs
1/2 stick butter
1/4 cup sugar

Melt the butter and then add in the crumbs and sugar. Pat this into a 9x13 inch pan. Bake at 350 for about 10 minutes. This will smell yummy while baking. The next items you will need:

1 can sweetened condensed milk
chocolate chips (about 1 bag)
any dried fruit

Put your chips of choice over the crust then top with a few other items you have and then drizzle all with your can of sweetened condensed milk. Bake at 350 for about 15 minutes.

To make your cutting and plating a lot easier I like to line my pan with a long strip of parchment that overlaps on the 9" sides so you can lift out your yummy creations. Sometimes these are called 7 layer bars, but you use your imagination and the possibilities are endless.

Monday, August 24, 2009

Coconut Pecan Icing

A few weeks ago I was craving a german chocolate cake with the yummy coconut pecan icing. Well I was in the "creating" mood and decided I would make my own icing. I could eat this icing with a spoon right out of the bowl, again I have done this but I don't recommend. I think that each spoonful went right to my hips...not good.

1/3 cup sugar
1/3 cup heavy cream
3 Tbsp butter
1 egg, beaten
1/2 cup flaked coconut
1/3 cup chopped pecans
1/2 tsp vanilla

Stir together the first 4 ingredients in a 2 quart saucepan. Cook over medium heat for about 10 minutes, stirring constantly, until the mixture is thick and just starts to boil. Stir in remaining ingredients and cool to room temperature. Use to ice cake, sugar cookies or serve warm over ice cream...Very yummy.

Cheesy Delight

Well, I actually have time to post something. The last week flew by with catering, kids starting school and just life in general. I wanted to post something that was on the savory side, so we have Cheesy Artichoke Dip. I make this dip frequently for parties and it is so good. You could even eat it as a cold dip if you wish. I say that because one day out of desperation for a snack I did and it was pretty good I must say.

1 can drained artichoke hears, chopped (14 oz.)
1 cup mayonnaise
1 cup shredded mozzarella
1 cup grated parmesan, divided
1 Tbsp chopped onion
1 Tbsp minced fresh parsley
1/4 tsp garlic salt

In a bowl, combine artichoke hearts, mayo, mozzarella, 1/2 cup parmesan, onion, parsley and garlic salt. Spoon into an ungreased 1 quart baking dish. Top with remaining parmesan cheese. Bake, uncovered, for 20 minutes at 350.

I have even added 1/2 cup canned or frozen spinach. Just make sure that it is drained really well or it makes it watery. I serve this with a variety of dipping items. Crackers, tortilla chips, bagel chips or crusty bread.

Sunday, August 9, 2009

Orange Sauce

I love to cook with citrus and I love oranges. I do a lot of pork loin chops for catering jobs. Honey Mustard is popular, but I like to do apricot glaze or this orange sauce is a good choice.

Orange Sauce

2 Tbsp granulated sugar
2 Tbsp orange zest
1 cup orange juice
1/2 cup orange marmalade

In a small saucepan over medium heat stir together all of the ingredients until the sugar and marmalade are melted. It is then ready to use.

Friday, August 7, 2009

Pumpkin Sweet Treats

Well hello everyone. This week has been crazy. I have wanted to post and it seems every time I make a yummy recipe I don't have time or the energy. This is a yummy treat that you can't stop eating. It is really good with graham crackers or vanilla cream cookies. I like to serve it in small pumpkins for pretty display.

Sweet Pumpkin Spread

8 oz. soft cream cheese
3/4 cup canned pumpkin
1/4 cup sweetened condensed milk
1 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 cup finely chopped pecans

Beat cream cheese until creamy and smooth; add pumpkin, milk, vanilla and spices, mix well. Stir in pecans. Spoon into a bowl or hollowed out small pumpkin. Keep chilled until serving. Makes 2 cups

Wednesday, August 5, 2009

Blueberry Blast

Hello all of my foodie friends. I have been busy, busy in the kitchen. I have about 6 gallons of fresh blueberries and I am looking for some new recipes to make with them. I would love to hear if anyone has a great recipe to share. They are just so pretty and tasty. I am thinking of some blueberry preserves. I have a lovely bar cookie that has a shortbread crust and then a layer of preserves or caramel and then nuts, ect.
My coconut balls have been selling as quick as I can make them. You all should try them. Just like a mounds bar. I have to hide them in the kitchen or I want to eat more than I sell. I will be posting a few decadent recipes tomorrow. See you all soon.

Saturday, August 1, 2009

Butterscotch Chip Cookies

Okay, I know everyone has their own "favorite" butterscotch ccokie recipe. Maybe one that belonged to great grandma or Aunt Jane, but this one is hard to resist. As a child I was allergic to chocolate, I know horrible, so most of my treats included butterscotch. Here is one that I really enjoy.

1 cup butter
1 cups sugar
2 eggs
2 Tbsp baking powder
3 1/2 cups flour
1 tsp butterscotch flavoring or you can use good vanilla
2 cups mini butterscotch chips or regular, I like the minis the best

In the bowl of your best mixer (Mine is Big Red) cream the butter and the sugar until nice and light and fluffy. Then, add the eggs and flavoring of your choice and on low speed add your baking powder and flour. Mix until nicely incorporated. Then add your chips and mix in well.

Oven temp is 380 degrees. I use a large cookie scoop, almost a 1/4 of a cup and roll into a ball and then roll into sugar. Place on a cookie sheet that has been covered with parchment paper. Press down with a flat object to flatten out the cookies till they are about 2 1/2 inches in diameter. These will be baked for 11 minutes. They will look light when they come out, but let them rest on the sheet for about 5 minutes to cool and then remove. You can use any chips, I have also used this recipe and done butterscotch and chocolate mini chips. Use your imagination. You can also make them a little smaller and adjust your baking time.

About Me

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Brazil, Indiana, United States
I have a restaurant in Brazil, Indiana named Simply Decadent Cafe & Catering. I also do full event catering along with wedding/party planning. I must admit I am horribly addicted to coffee and wild cherry diet pepsi along with chocolate. I love listening to my MP3 player while I cook and have been known to dance around the kitchen a little. Have to make the kitchen fun don't we? I don't have any formal kitchen training, but have learned a lot over the years from a few fantastic cooks, my grandma being one of them. I love trying new recipes and my customers are always willing to be my taste testers.

Sigma Kappa Party

Sigma Kappa Party
Dessert Buffet