Hot & Cold Spinach Dip Recipes

My hot spinach dip has been a huge hit at my husband's work. He's probably taken in five or six batches in the last two months. People ask about it quite often, and so I thought now is as good a time as any to share it.

I actually made a double batch on Thanksgiving, using a basic recipe, then splitting the two, and adding little changes to each. The cold spinach dip, which is shown in the hawaiian bread bowl, is never warmed up, and we use hawaiian bread or crackers to dip. The hot dip on the other hand, has crushed red pepper and shredded cheese, and is also baked in the oven. It's hot and gooey and spicy, and so so good! We use tortilla chips to eat this, but crackers work too!

I woke up at 7am on Thanksgiving day, and the spinach dip was the first thing I worked on, I wanted time to chill everything to let the flavors all melt together. This is more important for the cold dip, because when the hot dip is baked, the flavors literally do melt together :) YUM.

*What I'm going to do, is post the base recipe for both dips, then explain and in some instances, SHOW you what I did differently to each dip. I did forget to take a picture of the finished hot dip, but I got most of it! (I was all over the place on Thanksgiving I made two spinach dips, a turkey, two dozen mini pumpkin pies, a pumpkin cheesecake, cheedar bay biscuits, a key lime pie, mac and cheese, green bean casserole, cheesy potatoes, mashed potatoes and gravy... so forgive me for the lack of photos LOL)

----SPINACH DIP BASE RECIPE----
2 packs of cream cheese at room temp
1 stick of butter at room temp
1 cup of grated parmesean cheese
2 cups sour cream
1 1/2 cups mayo
2 10 oz packs frozen spinach, thawed and drained
1tbsp plus i tsp ranch dressing seasoning (or 1 packet)
1/2 tsp garlic powder
1/2 ground black pepper

As long as your butter and cream cheese are both at room temperature, you can throw all the above ingredients into a large mixing bowl, and make sure they are mixed together very well.

*For the spinach, I use my hands to squeeze out as much water as I can, and I transfer it to a few paper towels. I then press with my hands and take out as much of the remaining liquid as possible. If there is still a bit left, it's FINE, it won't hurt, you just don't want soupy spinach dip.*

Now, if you are only planning on making one kind of dip, then just half the recipe above. Then.....

---HOT SPINACH DIP---

For the hot dip, just add a cup of shredded cheese and sprinkle in some red pepper flakes. Spray a small oven safe dish, I usually use a loaf pan, and pour mixture in. Bake at 350 for 30-35 mins, until the mixture is heated through and slightly bubbly. You can always add extra cheese on top to melt, but that is optional.

---COLD SPINACH DIP---

Along with half the ingredients in the base recipe, add an additional 1/2 cup of sour cream to the cold dip. Mix well, and it's ready to serve! Here, I show you how to cut and hollow out a hawaiian bread bowl, but you can totally serve this in a bowl with crackers or bread on the side!

I hope all of this was helpful. Sometimes I feel like I just throw the blogs together, but I'm not used to having to measure ingredients. I usually just throw things together, so if you feel your dip needs a little more of one thing than the other, feel free to change it up and make it your own! You could also add some drained artichokes... mmmm. I would, but my husband hates them :(

Also, I used a 'mexican' cheese blend from Kraft, but whatever shredded cheese you have on hand will work in the hot dip. I like mozzerella in there too.

Feel free to ask any questions! Enjoy!

TTFN :)

Hubby's favorite Oreo Balls

As most of you know, my husband's birthday was two days ago. Every year I ask him what kind of dessert he would like me to make him, and he always says "those oreo ball things." Well his wish is my command. (Only on this day ;) )

I hesitated to post this recipe because it is seriously one of the easiest things to make, but if you don't know what these are or have never heard of them, Let me open your eyes to *singing* a whole new world....* hehe

With Thanksgiving being tomorrow I figured sharing this today would be the best idea. If you need one more dessert for tomorrow, this is a great last minute sweet treat to throw together in no time!

-----OREO BALLS (OREO TRUFFLES) ----

1 package oreos (or approx 36 of any offbrand chocolate sandwich cookies work too)
1 package of cream cheese, at room temp
1 1/2 cups melting chocolate (here I use white chocolate, but any chocolate works)

Put cookies in a gallon ziplock pag and crush cookies. I used a hammer........... but you can use whatever you have handy. And if you have a food processor, then definitely use that!

Once cookies are crushed, pour them into a mixing bowl with your room temperature cream cheese, and mix. Mix until well incorporated, and refidgerate for about 20 mins, just for everything to set.

Take cookie mixture out, and roll into ping pong size balls, place on a parchment paper lined tray.
Melt your chocolates, 30 seconds at a time in the microwave, keep an eye on it, you wouldn't want to burn it!

Then drop your Oreo balls into the chocolate and completely cover the ball, and remove with a fork. I find using a fork easiest, because the excess chocolate runs thru the prongs. Place chocolate covered oreo ball on parchment lined tray, repeat process until finished.

Once the chocolate is set and hard, these babies are ready to eat! I like to refridgerate mine for about an hour before we eat them, but that's just me!

I hope y'all enjoy these as much as we do! They really are delicious, I wouldn't share them with you if they weren't :)

TTFN!

Quick and Easy Guacamole

I never really knew that people didn't know how to make guacamole. I grew up eating it my whole life, and just assumed that everyone knew it was easy! So here I am, giving you just a bit of guidance to help & show you that all the extra packets of seasoning are NOT necessary nor do they make your guacamole taste better!

----EASY PEASY GUACAMOLE----

2 ripe avocados

diced tomato

diced onion

chopped cilantro

fresh lime juice

salt to taste

*optional- garlic powder

That's it folks! Cut avocados in half, remove the seed, and using a spoon, scrape the avocado out into a bowl.

 Using either a potato smasher, or just the back of a fork, smash the avocados up to your desired consistency.

Add in as much tomato, onion, and cilantro as you would like. As far as lime juice, I usually go with about half a lime (but it's all about what YOU like ;) ). Mix it all up, sprinkle in some salt, mix some more, and taste. If you feel this is missing a little something, add a sprinkle of garlic powder.

That's it! It really is that easy!

If you're feeling feisty, add some diced jalapeno for some extra zing! YUM!

Enjoy! 

** Helpful tip incase you are new to picking good avocados. If you feel the avocado with your hands, it shouldn't give too easily when you press with your fingers. If it feels too firm, it is probably not ready yet. If it feels too soft, it's not good anymore. Feel a few, and feel for one that is still firm, yet soft. pull off the stem/end and if the flesh inside is still peeking through green, your avocado is perfect!

** If you get an avocado that is still too hard, let it sit out on your counter for a couple of days until the flesh gives a little when you press gently. Then it will be ready for some guacamole action!

PLEASE EXCUSE HOW TERRIBLE MY NAILS LOOK HERE. IM TOTALLY EMBARASSED

;(

Coffee Macarons with Mocha ganache

Alright guys! I have had lots of people ask for the recipe I used for my coffee macarons with mocha ganache, so that's what you'll get!

I had never even had a macaron until we moved to Honolulu. The bakers here sell them everywhere, so I started to become very curious as to what all the hype was about. The Naval Exchange has a small macaron stand in their food court, so after a day of shopping, Will and I decided to each try one. The owner told us they were made with almond meal, which meant no sharing with Bennett (since he hasn't had an allergy test yet). I ordered a coffee macaron, and Will ordered a green tea macaron. They were sooo good! I saw what the hype was about!

These cookies are so light, with a crunchy outer shell, and a soft chewy airy center. You can pretty much interchange ingredients in the filling to change the flavor, OR if you want to flavor the actual cookie part, you can use a DRY ingredient or a small amount of GEL food coloring. Changing the flavor of the macaron with something with too much moisture, like mashed strawberries, would ruin the texture of the cookie.

I researched a bit, watching videos of french pastry chefs making macarons, and one actually said, it is easiest to make a basic macaron, throw some gel coloring in it, and flavor the filling. Then, since the macarons are to be refridgerated until served, the cookie will absorb some flavor from the filling, making the entire cookie uniform in taste.

As far as fillings go, I have seen macarons with chocolate ganache, both dark and white, and various flavors of buttercreams. I think next time, I'll try a buttercream, but this will have to hold you guys over until next time!

Okay, enough rambling, lets get to it!

----COFFEE MACARONS W/ MOCHA GANACHE----

for macaron:
3 egg whites, at room temperature
1/4 cup white granulated sugar
2 cups powdered sugar
1 cup almond meal/ almond flour **
1 tbsp instant coffee (any kind)

for ganache:
1 tbsp instant coffee (any kind/flavor will work)
1 cup chocolate chips (I used dark choc)
1/2 cup heavy whipping cream

In a large bowl, beat room temperature egg whites until they become frothy and foamy. Once this happens, spoon in your granulated sugar one spoonful at a time, making sure you mix in sugar for at least 30 seconds each time. Continue until all sugar has been incorporated. Continue beating the egg whites and sugar mixture until you form stiff peaks.
In a seperate bowl, sift almond meal/ almond flour and set aside any large pieces that did not go through (for snacking of course!), these will ruin the texture of your macaron. Into the same bowl, sift the powdered sugar and instant coffee granules. Whisk all together to be sure all dry ingredients are well incorporated.
THIS PART IS WHERE YOU NEED TO BE CAREFUL! ALL WORK COULD BE RUINED HERE!
Pour your dry ingredients into your eggwhites. Using a spatula, slowly and carefully fold in the dry ingredients until everything is well incorporated. Don't stir! Don't over mix, and don't undermix. Your mixture should slide right off your spatula and back into the bowl, but not be too runny. Think HOT LAVA. Another tip on how to know you've mixed enough, is the mixture will be shiny.
Once mixing is done, spoon into a pastry bag, or large ziplock bag.
Line two baking sheets with parchment paper. Cut tip off your bag, if you haven't already, and pipe 1 1/2 inch cicrles all over the tray, leaving about an inch between each cookie. Once you have piped all your cookie, tap your cookie trays 3 times on each side to be sure all your air bubble are out of there!
THIS IS ANOTHER REALLY IMPORTANT STEP!

(pre heat oven to 300F) Leave your macarons to sit for AT LEAST 30 mins. They need to form a skin, otherwise you won't get those signature 'feet' that all macarons must have! You will know the skin has formed when you can touch the macaron, and it doesn't stick to your finger.
Bake for 13-16 minutes or until the macarons no longer stick to the parchment paper. You do not want to get color on your macarons, so make sure to keep an eye on them!

While those are baking, make your ganache. In a small pan, heat cream until small bubbles form around the edges of the pot. Pour hot cream over the coffee and chocolate chips, and stir stir stir! Once the mixture is smooth and shiny, you are done! I found that my ganache was taking quite a while to cool, so i put mine in the refridgerator until my macarons were completely cooled.

Once your cookies and ganache have COMPLETELY cooled, fill a small ziplock or pastry bag with the ganache, and pipe into the center of half your cookies, leaving a tiny bit of space at the edge of your cookie. Then, top with the other half of your 'sandwhich' and very lightly press/twist until the ganache peeks out to the edge.

VOILA! you did it!
Keep these refidgerated in an air tight container. Air will dry these out and ruin the texture. So keep them cool until you are ready to serve!
** If you can not find almond flour, you can purchase blanched almonds and throw them in a food processor until they are very very finely ground. Not too ground or it will become almond paste. ;) But ground blanched almonds will work just fine if you can't find the almond flour!

Feel free to ask questions, this recipe can be very tricky, so be very patient!

Nin's Birthday!! (Dylan)

Today is the day! Our good friend Dylan turned 19! Bennett and I spent most of our day preparing for Nin to come over. --- We call him Nin, because that's what Ben calls him (because he can't say Dylan yet) --- We woke up at 8:30 and I turned on some cartoons-- per usual. I cut up some strawberries and oranges and that seemed to be enough to keep B occupied so mommy could bake some goodies.

I got my ingredients out, realizing I needed room temperature butter for my buttercream. Well... I forgot to take the butter out sooner, so I set my (8) 1/2 sticks of butter on the stove hoping the oven would warm them just enough to come to temp.

ANYWAYS.

I started with the lemon cookies. Nin loves these cookies, ever since the first time I made them. He was one of my guinea pigs, taste testing all the things I was trying out for the first time. SO, I knew these were the cookies to make! Once those were done, I remembered the butter.................................................................................. THE FREAKING BUTTER! Each 1/2 stick had started melting and I had to scramble to move what was left in order to have enough for the scratch made chocolate buttercream frosting. I had plenty left, but cleaning up a blob of melted butter was not fun.

Then I started the yellow sour cream cake, which was FABULOUS by the way. I mixed everything up, greased and floured the pan, threw it all in the oven and started the buttercream frosting. I set the frosting aside, let the cake cool & ran to buy some sprinkles and candles. (We also took daddy subway for lunch)

Cake was cool, so I frosted it, threw sprinkles and candles on & set it aside. (Nothing special)

I checked on my chicken I had been cooking all morning. (Did I mention I was making chicken enchiladas for dinner?) The chicken was cooked perfectly, so I shredded it up with a fork. I started making rice, and once that was done, I got out some crayons. Bennett and I colored, we made Nin a banner. It turned out pretty decent except for the fact that we only had 4 crayons to color with.

Dylan loved his enchiladas, his cake and his cookies. We sang happy birthday and he was totally embarassed. We also got him a ticket to see Daniel Tosh with Will, since their birthdays are only 9 days apart. 

Overall a pretty good day, I'll throw some pictures in here somewhere. Hope yall had a great day, we had a pretty good day! We're all going for a walk now to walk off the 2 slices of cake we each had after our 3 enchiladas each haha!!

Ta ta for now.

Adventures in Hawaii (thus far)

Well y'all, we've been here a whopping two months, and have seen some pretty gorgeous skylines. The beaches here are impeccable. The sand is so soft between your toes, and the water is warm and clean. The first beach we went to when we got here was Hickam Dog beach, it's on base.(obvi) The water was super shallow and calm, so it was good for us to take Bennett to. 

That was just the second day we were here, so we were only there about 30 mins.

Another memorable place we visited was Bellows, on the military beach.(not the public one) All I can say about this beach is HOLY MOLY. This beach is exactly what I pictured the beaches in Hawaii would be like. The soft sand, the pretty decent waves - for body surfing - and an incredible view. Bennett really loves the sand here, especially throwing it in my face and his own -_- 

Anyways, here are a few pictures from Bellows (These are also posted to Mine and Will's Facebooks)

And, the last place I can really think of that we have frequented, and loved, is Makapu'u Point Lighthouse trail. It is a paved trail up a mountain, and at the top you can look down and see a lighthouse. It's a pretty strenuous task, while pushing a 30 lb toddler, but I enjoy the cardio. Last time we went, Will and I jogged up the trail, (taking lots of breaks) and took turns doing lunges on the way down. My body was hurting the next day, but it was more of a 'hurt so good' than a 'hurt so bad.' Also, besides the pretty lighthouse, the platform you stand on at the top of the trail is covered in locks. Couples write their names here and put their padlocks on the fence. It's pretty cool.

Alright, well I hope that wasn't too terrible, I'm still getting used to this whole blog thing. I'll update y'all when we can, or more so, when something exciting happens... which is never. 

Ta ta for now :)