Crunchy Peanut Butter Cups. Wait, seriously? Seriously?! No. SERIOUSLY?? How...how...HOW have we not posted homemade peanut butter cups yet?! Wait. We feel like we need to apologize to you. We feel like we've been bad baking bloggers. It's not like we don't make candy. And yet, we haven't made peanut butter cups!? Well that changes right now. We made you peanut butter cups. Hopefully you'll forgive us... Crunchy Peanut Butter CupsMakes 8 Print Recipe 1/4 cup butter3/4 cup peanut butter3/4 cup graham cracker crumbs1/4 cup sugar1 cup semisweet or milk chocolate chips1/4 cup milkSea salt Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. 5 Ingredients. 5 Minutes. 5 Meals. – Simple Noodles. Post written by jules from stonesoup | minimalist home cooking. Follow her on Twitter. I love pasta. Simple, comforting, versatile and inexpensive it’s easy to see why it’s on high rotation in most family dinner repetoires. But sometimes pasta can get a little boring week after week.
Which is when I look to Asia and the wonderful of world of noodles for inspiration to freshen things up. From fresh hokkien noodles, to dried rice sticks to soft Japanese udon noodles. I know the thing that holds me back from cooking Asian food is the long ingredient lists and the thought of having to buy a whole heap of different sauces that I’m only going to use every now and then. So why not surprise the family with some noodle fun? Japanese noodle soup with spinach serves 2 Udon noodles a lovely fat white Japanese wheat noodles.
They are brilliant to have on hand for a quick meal. Bring 2 cups water to the boil in a medium saucepan. Return broth to the heat and add noodles, soy and spinach. Get your cook on. Punchfork | The best new recipes from top food sites. Five packaged foods you never need to buy again. What did you resolve to do this year? Eat healthier? Avoid processed foods? Stay away from GMOs? Stop buying products foisted on you by the man? I want to do all of those things, which is why I am so damn excited about this post. Photo: madlyinlovewithlifeNever buy soup I’ve always hated trying to shop for soup. If there are no animal parts in the soup, there’s usually lots of salt, fat, and additives, or a little GMOs just for fun. If there’s nothing objectionable in the ingredients, eating store-bought soup usually means taking a trip to bland city.
The funny thing is, when you make soup at home, you don’t have to add any junk and it’s always bursting with the flavor of whatever vegetables you put in it. Campbell’s and their corporate buddies have somehow managed to convince us that making soup is a task better left to the experts. Just open your fridge and Google whatever you see in there followed by “soup recipe.” So get to it. Super soup tips 2. Here’s the method I’ve been using. Crunchy Granola Bars | Healthy Recipes. I’ve been on a bit of a granola kick lately. A little while back I made those chewy, 100% customizable granola bars that are totally fun for mixing and matching ingredients. Then, I shared with you my all-time favorite granola recipe. I am hopelessly addicted to that stuff. I made a batch of it for our road trip to Florida, where we had no trouble polishing it off.
Then I made another batch before we left to come home so we had a stash for the trip back. (I think there are still granola remnants in the car.) Once back home, I started thinking about merging the two – the awesome crunchiness of the granola with the portability (and cohesiveness) of a bar. Since you may not be familiar with all of the ingredients needed to make these bars (I wasn’t) I thought I would go through the uncommon ones and let you know where I found them so hopefully you don’t have to do too much wild goose-chasing.
Raw pumpkin seeds – I also found these in the organic/health foods section of the grocery store. Autumn Brittle. Several weeks ago I tried a new snack from Costco called "Cashew Clusters" and became completely obsessed with it. It is amazingly and utterly delicious! They're these kind of granola chunks with cashews, pumpkin seeds and almonds in them. I decided to try to make a brittle using mostly the same ingredients, but added some dried cranberries as well to boost the healthiness of the candy. I had never made brittle before, so I was quite surprised at how long it took for the sugar mixture to reach the "hard crack" stage (almost an hour!). It turned out wonderfully and makes for a good candy that you don't have to feel guilty about eating, since it has a lot of vitamins aside from the sugar and honey.
I decided to call it Autumn Brittle because the pumpkin seeds and dried cranberries seemed very fall-y to me, and autumn is my favorite season and I've been missing it as of late spending my time here in Los Angeles. Ingredients: How to Make Chocolate Peanut Butter Cups. Happy Monday Chocoholics! Are you ready to cover another Monday in Chocolate? Well, I am! Today I’ll show you How to Make Chocolate Peanut Butter Cups. Here we go… Chocolate Peanut Butter Cup ingredients: Peanut Butter, Chocolate (any form), peanut butter cup mold (Michael’s crafts sells them), basting brush.
Brush a thin layer of melted Chocolate into the peanut butter cup molds. Dab peanut butter into the Chocolate cup, leaving room for a Chocolate layer on top. Using a spoon, pour a layer of Chocolate on top to seal in the peanut butter. Freeze for 10 minutes or until set. Turn upside down on a clean surface. Aren’t they pretty? And there you have Chocolate (extra chunky) Peanut Butter Cups! Fun and easy to make too! Have you made Chocolate Peanut Butter Cups before?
Henna Tattoo Inspired Cake for Emily’s Birthday. Chocolate Covered Peanut Butter Balls Recipe. Blackbird Cookies:) All your lifeYou were only waiting for this moment to arise Just kidding really but I think I will call them that.I had a Craving for a moist chewy chocolate chip cookie and found a recipe here.. I made a small change..I added not only semi sweet chocolate chips..but milk chocolate (my favorite) chips and peanut butter chips..So that's why I named them differently~They are big fat and moist.. 1/4 cup of batter in each cookie..Mais une fois de temps en temps:) I chilled my batter for 1/2 hr..as suggested in one of the reviews~and baked for 20 minutes..but keep an eye open;) La Recette~ Ingredients 2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup unsalted butter, melted1 cup packed brown sugar1/2 cup white sugar1 tablespoon vanilla extract1 egg1 egg yolk2 cups semisweet chocolate chipsDirections Preheat the oven to 325 degrees F (165 degrees C).
Amount Per Serving Calories: 285 | Total Fat: 13.9g | Cholesterol: 43mg. Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.
These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips.
Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1. Coconut Cloud Cake. Samosa. Yogurt Recipe - Make Perfect Homemade Yogurt - Fun & Food Cafe. Blueberry frozen yogurt. Blueberry Frozen Yogurt I’m getting kinda desperate for warm weather. Warm, sunny weather to be exact. And sitting on the deck in the sun, and opening the windows, and putting my sweaters away once and for all.
But since I can’t control what Mother Nature’s dishing out, I decided to soothe myself with this frozen yogurt instead. I’m so glad I did because the blueberries are total rock stars, despite the fact that they started out sitting in a bag in my freezer. This is definitely a taste of summer. Recipe: Blueberry Frozen Yogurt (from Simply Recipes; my changes are in italics) 3 c. of fresh blueberries or 1 lb. of frozen 3 Tbsp. fresh lemon juice (about 1 lemon) 3/4 – 1 c. sugar (I used 3/4 c.) 1/4 tsp. salt 1/8 tsp. cinnamon 1 1/2 c. plain yogurt (I used vanilla Greek yogurt.) 1/2 c. whole milk Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan.
Fill a large bowl (big enough to hold the pan) with ice water and sit pan inside it. Make about 1 quart. Donut Muffins. Semi-Homemade Donuts. My husband finally returned home this weekend, after having been abroad for training for a little over a month. Who can’t stop smiling? This girl! I’m so happy to have my family all together in one place again! To celebrate, we had one of my favorite breakfasts ever this weekend: biscuit donuts.You know, “homemade” donuts made from store bought biscuit dough.
When I was a little girl, my parents used to make these for my sisters and me all the time. We rarely had them for breakfast, though. I thought my parents were absolute geniuses when I was little! As I got older, I learned that my dad had actually started making these donuts with his own mother when he was a boy. My sisters and me, circa 1981...I'm the baby :) You just need a few simple ingredients: cinnamon-sugar (recipe below), refrigerated biscuits (I used Pillsbury plain biscuits, but these are excellent with Pillsbury Grands, as well), confectioners’ sugar, and brown paper bags, as well as frying oil.
No, these are not healthy. Individual Monkey Breads. Biscuits, butter, sugar, cinnamon. I think that’s all I need to say about this one. This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Monkey Breadfrom Ryan via The Pioneer Woman 3 cans Buttermilk biscuits (not the flakey kind)1/2 cup brown sugar1 cup sugar2-3 teaspoons cinnamon2 sticks butter Preheat the oven to 350. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups). Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined.
Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top. I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Baked Cinnamon Sugar Doughnuts. I’ve been craving doughnuts lately. Not the glazed kind, I’m not the biggest fan of those, but rather ones covered in cinnamon sugar. Those are my favorite. This recipe is from Lara Ferroni’s cookbook, Doughnuts. I absolutely love it. This is her baked doughnut recipe.
These are beyond delicious. Baked DoughnutsFrom Doughnuts by Lara Ferronimakes 10-14 doughnuts a note: I don’t have a doughnut cutter or even a cookie cutter (i know, what is wrong with me?) 1 egg1/4 cup superfine sugar1 cup whole milk, heated to 115F1 tablespoon active dry yeast1 teaspoon salt2 teaspoons vanilla extract2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading 1/2 cup (1 stick) butter, cut into 1 inch cubes for topping:1 stick butter, melted1 cup superfine sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute.
Cheesy Cauliflower Pancakes. A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Makes 8 pancakes. Bacon and Cheddar Macaroni & Cheese. Balsamic Roasted Fingerling Potatoes. I’ll try almost any recipe that has “balsamic” in the name. Balsamic vinegar is like this magical elixir that dials up the flavor of anything it touches. I’ll never forget the first time I tried strawberries with balsamic vinegar – how in the world did it make them so sweet?
And, of course, you can’t beat the mouthwatering tang it brings to vinaigrettes and marinades. It hadn’t occurred to me to try balsamic vinegar on potatoes until I saw the suggestion on a mesh bag of potatoes. Well, the balsamic roasted fingerlings were fantastic. Balsamic Roasted Fingerling Potatoes Inspired by the Roasted Balsamic Potatoes, Onions and Broccoli recipe on a bag of baby potatoes. Prep time: 15 min | Cook time: 40 min | Total time: 55 min Yield: 4 servings 1 1/2-2 lbs. fingerling potatoes1 1/2 tablespoons extra virgin olive oil2 tablespoons balsamic vinegar2 teaspoons chopped fresh thyme1/2 teaspoon coarse sea salt1/4 teaspoon black pepper2 teaspoons chopped fresh chives.
Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky! Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides. Lasagna Roll Ups Recipe. Pull apart cheesy herb bread. Homemade Soft Pretzel Bites. Soup and bread. It's what's for dinner [wenatchee food photography] - Tonya Doughty Photography + Design | Blog - Tonya Doughty Photography + Design | Blog.