Sticky Chicken Wings

I love chicken. It is one of the most versitle meats out there. Back in high school and college I used to work at a place that sold buffalo wings. I have actually lost a lot of sensitivity in my fingers from sticking my hands on freshly fried chicken to test if the food was done cooking. Any chance I get to make buffalo wings brings back fond memories of that job. Frankly any chance I get to make wings, grill burgers or hot dogs reminds me of a simpler time where all the money I made went to fun things instead of bills. Ahh to be irresponsible again!

Anyho, I have had these pinned on my pinterest for ages and I finally decided to make them. They were so tastey! I couldnt get enough of them. They had such a concentrated flavor. I even added a bit of seasame seeds to the top of my wings and it made all the difference! I imagine you could use this recipe with bonless skinless chicken breasts too and it would be tastey too! If you are looking to have a fun hands on meal I would reccomend using this recipe!

Sticky Chicken Wings
Adapted from all recipies 

 Ingredients
4 pounds chicken wings, tips discarded
1 teaspoon garlic salt
1 teaspoon onion powder
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup packed light brown sugar
2 tablespoons soy sauce
Seaseme Seeds for garnish
Green Onions

Directions
In a pan on medium heat, brown chicken wings then add all other ingredients to the pan. Reduce liquids down and reduce heat and cook for 5-10 minutes or until the liquid starts sticking to the wings.

© Kim Bohme and A Bohme Cooked Meal

Angel Dream Cake

Even though I love to bake and make things from scratch there are many times where this bitch ain’t got time for that.  So I have a few go to recipes in my back pocket that are always a big hit when I don’t have a lot of time to fuss around in the kitchen.  They typically include what I call “cheats”.  Instant pudding or box cake mix or recipes that can be made in less than 10 minutes.

This is a cake that I have been making for those last minute events for over 6 years.  Every time I make it I get asked for the recipe!  It’s a perfect dessert for the summer. Every bite is light and fluffy and not filling.  Plus there is fruit so it makes this dessert healthy! I may be guilty of calling this breakfast on occasion. It’s that good!  All the flavor without the guilt!  That’s my kind of quick dessert!

Make this for your next bbq or family gathering and I can promise it will be a hit!

Angel Dream Cake
adapted from Kraft 

What You Need
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg.  (10 oz.) round angel food cake (can also use 2 pkg. (5 oz. each) dessert shells (12 shells))
2 cups mixed fresh berries (strawberries, blueberries and raspberries) (washed and strawberries hulled and sliced)

Directions
Mix pineapple and dry pudding mix. Stir in COOL WHIP.
Cube cake.
Layer in cake, pudding mix and fruit in trifle dish.
Store in fridge until ready to serve.

Makes 12 servings.

© Kim Bohme and A Bohme Cooked Meal

Sugar Cookies!

So I love making sugar cookies.  They put huge smiles on peoples faces!  And there is a cookie for EVERY occasion!  I always have a batch of frozen cookie dough in the freezer just in case.  Here are some of my creations!

These are the most recent cookies I have made.  They were for an appreciation celebration for work.  They had a butterfly theme!

This video gives you an idea of how much effort that goes into each cookie.

Finished product!

Christmas cookies with their outline.

Cookies after they have been flooded with icing.

Cookies after they have their final decorations.  

With each layer, you have to let the icing dry.

Valentines day!

I made these as a party favor for Matt's video game themed surprise party!

Cookies I made for Derby and My DCH Hater crew!

Tee hee hee...ass cookies I made for my Pure Romance Party!  I didnt use royal frosting for these but iced them the same way.  I like this frosting so much better but they don't hold up well when you have to transport them.  They can get smudgy!

These cookies were my favorite ones to make so far!

Playing with left over dough and made a ninja with the leftover butt frosting and a star!

Margarita Cupcakes

So I have only made this once but it went over really well!  They really did taste like a margarita!  I think that one day I will have a desert party  for adults and make a few different kinds of boozy cupcakes!  Maybe I will make these for Cinco de Mayo next year!

Margarita Cupcakes
Recipe adapted from Home is Where the Holmans Are

Cupcakes:
1 box white cake mix (I used Duncan Hines)
7 1/2 ounces margarita mix
2 ounces tequila
1/2 ounce orange juice
3 large egg whites
2 T vegetable oil
Zest of 1 lime

Preheat oven to 350 degrees and line 24 muffin tins with paper liners or spray with baking spray. Mix together margarita mix, tequila and orange juice in a large measuring cup. Add cake mix to mixing bowl and add egge whites, oil, lime zest and tequila mix. Beat on low speed for about 30 seconds until dry ingredients are incorporated and then beat on medium high speed for 2 minutes. Spoon batter evenly into muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then cool completely on wire racks.

Icing:
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2-3 T lime juice
4 cups powdered sugar
1 tsp lime zest
3-4 drops green food coloring

Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add 2 T lime juice and lime zest and beat until combined. Add powdered sugar 1 cup at a time, beating on low speed until incorporated. Add more lime juice if necessary. Add food coloring a couple drops at a time and beat on medium high speed until desired color is reached and icing is smooth. Pipe onto cooled cupcakes as desired.

Lime wedges, straws, and sprinkles all make festive garnishes. Refrigerate cupcakes in an airtight container if not serving immediately and bring to room temperature a couple hours prior to serving.


© Kim Bohme and A Bohme Cooked Meal

Cookies and Cream Cupcakes

I was asked to create a cookies and cream cupcake with oreos.  I am always up for a challenge.  These were super fun to make.  Please make sure not to overbake them.  They are best when they are still super moist and fluffy!  Experiment with your favorite chocolate cake or put oreos chopped up in the frosting.

Lookie here!  Nom Nom Nom.

So many pretty cupcakes!

Get this into my face!

Yellow Cake
Adapted from Joy of Baking
Makes 36 cupcakes

Ingredients
4 1/2 cups all purpose flour
3 cup granulated white sugar
4 1/2 teaspoonsbaking powder
3/4 teaspoon salt
1 1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
3 large egg, room temperature
6 large egg yolks, room temperature
4 1/2 teaspoons pure vanilla extract
11/2 cup whole plain yogurt, room temperature
36 oreos

Directions
Preheat oven to 350 degrees F (180 degrees C). Put cupcake liners in cupcake tins. Place an oreo in the bottom of each cupcake.
In a bowl sift or whisk the flour with the baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.


Cream Cheese Frosting

Ingredients
4 (8 oz.) packages cream cheese, softened
1 cup butter softened
4 cups sifted confectioners sugar
1 tsp vanilla extract
1 tsp vanilla bean paste
36 oreos

Directions
In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla and vanilla bean paste, then gradually sugar in the confectioners' sugar.  Store in teh regridgerator after use.


Final Touches
Once cupcakes have been baked and cooled place frosting in a piping bag and decorate cupcakes and add an oreo to the top of each frosted cupcake.

© Kim Bohme and A Bohme Cooked Meal

Cranberry White Chocolate Chip Nutella Cookies

Do you ever have those moments when you are looking at a recipe and you HAVE TO HAVE whatever you are looking at… I have these moments on a regular basis. This usually happens when I am watching TV and the people are eating. Half the time I don’t realize that my sudden craving is related to watching people scarf their dinner down on TV. My husband is the one who typically the one who lets me know that my sudden fried chicken craving is due to Modern Family. I was looking through my RSS feed that is filled with other food blogs looking for something new to add to my Pinterest account and I saw these beauties.

YUMM!

I knew in that very moment that I needed to bake these ASAP. There was no doubt in my mind that I would be cramming one of these bad boys in my face within a couple hours. I am so glad that I did. These Nutella White Chocolate Chip Cranberry Cookies are soft chocolate pillows of yum. They are not overly sweet which is what I was expecting. They are so pretty and satisfied my sweet tooth.

These are so thick and chewy!

Cranberry White Chocolate Chip Nutella Cookies
From Diethood

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 6 dozen

Ingredients

2 sticks butter, soft

1/2 cup Nutella

1 cup packed light brown sugar

1/2 cup sugar

1 teaspoon baking soda

2 eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 bag (12-ounces) white chocolate chips, divided

1 bag (5-ounces) dried cranberries, divided

Directions

Preheat oven to 350.

Prepare a cookie sheet and set aside. Do not grease.

In a large mixing bowl, combine butter and Nutella; mix until creamy.

Add light brown sugar, sugar, and baking soda; continue to beat until combined.

Beat in eggs, one at a time.

Add vanilla and continue to mix until thoroughly combined.

Add flour in batches; beat each batch until combined. You may have to stir in the last batch of flour.

Stir in 1/2-bag of white chocolate chips and 1/2 bag of dried cranberries.

Drop by rounded spoons on prepared cookie sheets, 2 inches apart.

Bake for 9 to 11 minutes, or until edges are just browned.

Cool on cookie sheets for 2 minutes then transfer to wire rack.

Decorate with the rest of the white chocolate chips and dried cranberries as they cool.

Cool completely.

Serve.

© Kim Bohme and A Bohme Cooked Meal

Pasta E Fagioli

I hate to admit it but I love going to The Olive Garden.  I am not a huge pasta fan either.  I rarely crave pasta.  However I could eat soup, salad and breadsticks from Olive Garden on a regular basis.  I usually order the Pasta E Fagioli as my soup.  It's rich and has all sorts of veggies and beans in there. I don't feel guilty about eating it either!  This made me want me to find a version that I could make a home. I have found it.  This recipe makes a vat of soup and is great when you are having a large group gathering.  Hooray for crockpot meals!

MMMM...so darn good it's steaming!

Pasta E Fagioli Soup in a Crock Pot 

Adapted from restaurant.food.com

Servings: 12-14

Ingredients

2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 cups of corn (I typically use frozen)

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) can red kidney beans, drained

1 (16 ounce) can white kidney beans, drained

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper amd salt

1 teaspoon garlic

5 teaspoons parsley

1 teaspoon Tabasco sauce (optional)

1 (20 ounce) jar spaghetti sauce

8 ounces pasta

Directions

1- Brown beef in a skillet.

2- Drain fat from beef and add to crock pot with everything except pasta.

3- Cook on low 7-8 hours or high 4-5 hours.

4- During last 30 min on high or 1 hour on low, add pasta.  (Or you can cook pasta on stove, according to package directions…doing this leaves extra “broth” for your soup!  This is my favorite way to do it)

This can be frozen for up to 3 months.

© Kim Bohme and A Bohme Cooked Meal