Friday, December 23, 2011

Friday Foodday

Happy Christmas Eve Eve lovebugs! I hope you don't mind but The Capital Barbie will be taking a vacation until Wednesday. So see you next week. I hope you have a safe and happy holiday this weekend.

Chocolate Peppermint Marshmallows
c/o Table for Two
Large marshmallows
Chocolate chips
Peppermint candy canes

  1. In a small pot, fill halfway with water and bring to gentle boil. Put a glass bowl on top and melt your chocolate chips, make sure the bottom of the bowl doesn’t touch the water.
  2. In a plastic bag, put your candy canes in and take a rolling pin or the back of a wooden spoon and crush the candy canes into pieces.
  3. Poke the lollipop sticks through the middle of each marshmallow.
  4. Take the marshmallow and dip it in the melted chocolate then sprinkle the candy cane pieces on top of the chocolate. Set aside to cool completely.
Roasted Onion, Garlic, Peppered Almonds
c/o Kitchen Bellicious
3 TBSP oil
1 TBSP parsley
1 TBSP onion salt
1 1/2 tsp cracked black pepper
1 tsp black poppy seeds
1 1/2 tsp sugar
1 tsp garlic powder
3 cups of unsalted almonds

  1. In a large skillet, heat oil over medium heat and carefully add all ingredients except the almonds. Cook stirring constantly for 2-3 minutes add the almonds and continue to cook for another 5 minutes. Drain on paper towels until cooled completely. Spoon nut mixture into a plastic bag until ready to serve. Makes approx 3 cups.
Sugar Donut Muffings
c/o Annie Bakes
3/4 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup sugar, for topping

Preheat oven to 350 degrees.  Lightly grease a muffin tin with cooking spray (I used a mini-muffin tin).  In a large bowl, beat together the sugar and egg until light in color.  In a small bowl, whisk together flour, baking powder and salt.  Pour into egg mixture and stir to combine.  Pour in vegetable oil, milk and vanilla extract.  Divide batter evenly into the muffin cups (I used a small ice cream scoop), filling each about 3/4 full.  Bake for 12-14 minutes (15-18 minutes if using large muffin tins).  When muffins are done, lightly brush the tops with the melted butter and dip into a bowl of sugar.  Cool on a wire rack.


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.