A Little Bit Crunchy A Little Bit Rock and Roll: Cinnamon Roll Bread Sticks I tried them. I loved them. My family loved them. I have made the recipe so many times now that when my kids walk in the door and they smell garlic and baking bread, they know they're getting breadsticks for dinner. After making this recipe a few times a lightbulb went off. Ah yes, genius. Cinnamon Roll Bread Sticks (Original breadstick recipe adapted from Simply Gourmet Photography) ((Printable Recipe)) Ingredients For the bread sticks: 1 tablespoon yeast 1 1/2 cups warm water 3 tablespoon sugar 1/2 teaspoon salt 3 1/2 to 3 3/4 cups flour 1 stick butter (plus 2 additional tablespoons needed for the cinnamon topping, 10 tablespoons total) For the cinnamon topping: 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 2 teaspoons cinnamon 1/8 teaspoon cloves (optional) 1/8 teaspoon salt 2 tablespoon of melted butter (from the above melted butter) For the icing: 1 cup powdered sugar 2 tablespoons buttermilk (or regular milk) 2 tablespoons soft butter (or cream cheese) 1 teaspoon vanilla
Peanut Butter and Chocolate Cupcake Recipe • 2 1/4 cups all purpose flour • 1 1/2 cups sugar • 1/2 cup creamy peanut butter • 3 1/2 teaspoon baking powder • 1 teaspoon salt • 1/8 teaspoon baking soda • 3 tablespoons baking cocoa • 1 1/4 cups 2% milk• 1 teaspoon vanilla • 3 large eggs Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. Combine all ingredients in a large mixing bowl. Spoon cupcake batter into liners until they are 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter and chocolate cupcakes any way you want.
Creamy White Chicken and Artichoke Lasagna I made this for Saturday's dinner this week and it was very creamy and yummy!! It was a nice change from your standard lasagna (even though I absolutely love that too). It was really easy for me as well because I used canned everything so all I had to do what dump and mix ingredients. Ingredients 2 cups shredded cooked chicken breasts 1 can (14 oz.) artichoke hearts, drained, chopped 1 pkg. (8 oz.) Directions HEAT oven to 350°F. Gluten free: GF noodles. Original recipe from tasteofhome.com Brownie Cupcakes with Peanut Butter Frosting Recipe at Epicurious photo by Jacqueline Hopkins yield Makes 10 cupcakes For kids of all ages, this dessert is dense and chocolaty, and comes in a cute package. When was the last time you had a cupcake with chocolate sprinkles on top? Cupcakes 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces 1 1/4 cups semisweet chocolate chips (about 8 ounces) 3 ounces unsweetened chocolate, chopped 1/2 cup (packed) golden brown sugar 1/3 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 1/3 cup walnuts, toasted, chopped 1/4 teaspoon salt Frosting 1 cup powdered sugar 3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground) 1/4 cup (1/2 stick) unsalted butter, room temperature 1/4 teaspoon vanilla extract 4 teaspoons (about) whipping cream (optional) Preparation For cupcakes: Preheat oven to 350°F. For frosting: Put powdered sugar and next 3 ingredients in medium bowl. Spread frosting in swirls over top of cupcakes.
Summer Recipe: White Peach-Lavender Soda What does one do when one receives a gift of perfect and oh-so-fragrant lavender from a friend's garden? If one is like me and has just finished writing a book of homebrewing projects and suddenly has free time to play with recipes not going into the book, one naturally thinks about making soda. Lavender became a bit of a nemesis when writing True Brews. But contemplating my bounty of lavender last week, I figured that a soda would be safe. The white peaches and white nectarines are phenomenal right now. And they were. I didn't intend or expect that lovely pink color either. White Peach-Lavender SodaMakes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle) 1 cup water, plus more to fill the bottle 3/4 cup sugar 1 1/2 tablespoons fresh lavender flowers (1 tablespoon dried lavender flowers) 1 pound very ripe white peaches 1 tablespoon lemon juice Pinch salt 1/4 teaspoon champagne yeast or baker's yeast Need: one clean 1-liter plastic soda bottle with screw-on cap Notes:
Peanut Butter Nutella Swirl Cookies Life is at full speed these days. Clinic or class 8-5, lots of extracurricular stuff going on, trying to make it to the gym a few days a week, and squeezing in baking whenever I can leaves me with little time to veg on the sofa watching TV. Sad, I know. But when I was asked to donate a batch of cookies for a bake sale Erin at The Spiffy Cookie was holding for her friend who lost his leg in an accident, I slowed down to think how lucky I am to be running around every day like a mad-woman and not thinking twice about cramming my schedule. Just like the Cookies and Cream Cookies I posted a few weeks ago, these cookies are great because they’re easy to throw together. I know it’s a month early for thankfulness, but take a moment this weekend to slow down, bake a batch of cookies, and remember how lucky you are for everything good in your life. Print Recipe Save Recipe Peanut Butter Nutella Swirl Cookies Ingredients: Directions: Preheat oven to 350 degrees.
Soft Pretzel Bites with Cheese Sauce I am a complete sucker for mall pretzels. And it’s a darn good thing that you’ll only find me at the mall once or twice a year because more trips would like equal more pretzels. And as much as I love them, I’ve only made them once before, admittedly to great success but since Kyle isn’t a huge fan (crazy boy), I haven’t made them again. So this recipe isn’t any big secret; in fact, it’s probably the most widely adored one out there but if you haven’t made it yet, you need to get.on.it. Soft Pretzel Bites with Cheese Sauce If one batch of pretzels is too much for your needs or you want to make them in advance for a party, these pretzel bites can be frozen after you cut them and before you boil them. Ingredients For the pretzels: For the cheese sauce: 2 tbsp unsalted butter2 tbsp all-purpose flour1 cup milk8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)Kosher salt Instructions Source
Peanut Butter and Fudge Brownies with Salted Peanuts Recipe at Epicurious photo by Mark Thomas yield Makes 30 brownies Peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo? Brownies 3/4 cup (1 1/2 sticks) unsalted butter 7 ounces bittersweet or semisweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 4 large eggs 1 cup all purpose flour 1 cup roasted salted peanuts, coarsely chopped Frosting and ganache 1 cup chunky peanut butter (do not use natural or old-fashioned) 1/2 cup (1 stick) unsalted butter, divided, room temperature 3/4 cup powdered sugar 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 tablespoon whole milk 1 teaspoon vanilla extract Preparation For brownies: Position rack in center of oven and preheat to 325°F. Place 3/4 cup butter in heavy large saucepan. For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend.