Peanut Butter Wonder Bars

 

These bars came about as an inspiration from a couple different recipes.  So I am calling them my own & they are amazing!  They are so rich & delicious one piece will satisfy for days (or maybe a couple hours.)  They've got a little of everything that one bite makes you wonder what all is in them, hence the name.  Anyway, if you are a chocolate-peanut butter fan then you need to put these on your make soon list because they are delish!

Peanut Butter Wonder Bars

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, unsalted
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter (you could totally use chunky if you want)
• 1 egg
• 1 tsp vanilla
• 2 tsp skim milk
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/4 cup flour
• 1 (8oz) bag Heath Milk Chocolate Toffee Bits, divided
• 1 (10oz) bag Reese's Peanut Butter Chips, divided
• 1 (12oz) bag Nestle Semi-Sweet Chocolate Chips
• 1/4 cup creamy peanut butter

1. In a stand mixer, cream butter with sugars.  Add 1/2 cup peanut butter, egg, vanilla & skim milk.  Combine & scrape bowl.  
2. Add baking soda, baking powder & flour all at once.  Mix until just combined.  Fold in HALF of the bag of Heath bits, & HALF of the bag of Reese's chips.  
3. Spray a 13x9" baking dish.  Add cookie dough & spread evenly.
4. Bake at 350*F for 18-24 minutes or until edges & top are browning (mine took 21 minutes.)  Let cool completely about 1 hour.
5. In a large bowl combine chocolate chips & remaining peanut butter chips.  Microwave for 2 minutes, stirring every 30 seconds, or until melted.  Add 1/4 cup peanut butter & stir until combined.  Spread evenly over the top of the cooled cookie bars.  Sprinkle immediately with remaining toffee bits & press down lightly.  Let set in refrigerator for 30 minutes.  Cut & serve.

*Makes 24 squares.

**Extra tip: If the edges of the cookie layer are a little higher than the center after it cools down go ahead & trim them.  It will make your chocolate layer spread nice & flat.  Just munch on the scraps :)

 

These bars came about as an inspiration from a couple different recipes.  So I am calling them my own & they are amazing!  They are so rich & delicious one piece will satisfy for days (or maybe a couple hours.)  They've got a little of everything that one bite makes you wonder what all is in them, hence the name.  Anyway, if you are a chocolate-peanut butter fan then you need to put these on your make soon list because they are delish!

Peanut Butter Wonder Bars

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, unsalted
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter (you could totally use chunky if you want)
• 1 egg
• 1 tsp vanilla
• 2 tsp skim milk
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/4 cup flour
• 1 (8oz) bag Heath Milk Chocolate Toffee Bits, divided
• 1 (10oz) bag Reese's Peanut Butter Chips, divided
• 1 (12oz) bag Nestle Semi-Sweet Chocolate Chips
• 1/4 cup creamy peanut butter

1. In a stand mixer, cream butter with sugars.  Add 1/2 cup peanut butter, egg, vanilla & skim milk.  Combine & scrape bowl.  
2. Add baking soda, baking powder & flour all at once.  Mix until just combined.  Fold in HALF of the bag of Heath bits, & HALF of the bag of Reese's chips.  
3. Spray a 13x9" baking dish.  Add cookie dough & spread evenly.
4. Bake at 350*F for 18-24 minutes or until edges & top are browning (mine took 21 minutes.)  Let cool completely about 1 hour.
5. In a large bowl combine chocolate chips & remaining peanut butter chips.  Microwave for 2 minutes, stirring every 30 seconds, or until melted.  Add 1/4 cup peanut butter & stir until combined.  Spread evenly over the top of the cooled cookie bars.  Sprinkle immediately with remaining toffee bits & press down lightly.  Let set in refrigerator for 30 minutes.  Cut & serve.

*Makes 24 squares.

**Extra tip: If the edges of the cookie layer are a little higher than the center after it cools down go ahead & trim them.  It will make your chocolate layer spread nice & flat.  Just munch on the scraps :)

reade more... Résuméabuiyad

Family Update

It's been so long since I've posted a family update.....I can't possibly catch up

. 

We're getting more settled in but still have piles upon piles of boxes and stuff in the garage.  

It's hard to get motivated to go out there and work when it's so cold and we have all the necessities for day-to day life in the house. 

Oh, and apparently the Plunger Fairy has come and taken both of our plungers and left us nothing in return.....we've had the joy of a stopped up toilet and cannot find either plunger anywhere.  Joy. 

We're missing old friends and life in Virginia.....while at the same time enjoying new activities and meeting new people here....and spending as much time as we can with family.   

 Here are a few highlights from the past month or so.

We've joined a 4-H group that has several different projects for kids to be involved with....the girls are participating in a miniature horse project and Corban is doing robotics.  

The Mini-horse project is so awesome - the leaders of the club have a farm with about 10 mini-horses (and several full-sized) and once a month, the participants get to go out to the farm and learn all about taking care of the horses.The rest of the month (and meetings) are spent learning about horsemanship, hippology terms, etc.  My girls are the youngest in the group but are absolutely loving it.  

Marissa adores Gypsy - she's so gentle and compliant, easy to lead and great with kids.

Annika practicing picking a hoof.

Annika taking her turn leading Gypsy around a course of cones.  Eventually they'll be able to compete with the horses in contests, and even learn how to drive a little cart!

These two beauties live in a pasture back behind our house....we walked there a couple of weeks ago and discovered them....the girls are in love.

Every day that the weather is nice, the girls are begging to go back to see the horses. 

Even Ellia gets in on that fun.  She's too young for the 4-H group now.

In school, we had the joy of dissecting owl pellets.  Oh, you don't know what an owl pellet is?  That's okay, I didn't either.  So when owls eat rodents, they can't digest the bones and hair.  Their stomachs form the indigestible materials into chunks, which the owls vomit out.   Owl pellets.  Lumps of rodent hair and bones. 

Theoretically, you could find an entire mouse skeleton in a single pellet....we were not so lucky. (???)

We sure found a lot of tiny bones, though.  Very interesting.  

Moving on to something much prettier, Marissa and Annika are taking ballet classes from my lovely younger sister Anna.  We have to drive 45 minutes one way to get there, but it is totally worth it.  She's amazing teacher and the girls absolutely love it.  And her. 

Well, it's only a snippet and I could post much more......but life is calling. 

It's been so long since I've posted a family update.....I can't possibly catch up

. 

We're getting more settled in but still have piles upon piles of boxes and stuff in the garage.  

It's hard to get motivated to go out there and work when it's so cold and we have all the necessities for day-to day life in the house. 

Oh, and apparently the Plunger Fairy has come and taken both of our plungers and left us nothing in return.....we've had the joy of a stopped up toilet and cannot find either plunger anywhere.  Joy. 

We're missing old friends and life in Virginia.....while at the same time enjoying new activities and meeting new people here....and spending as much time as we can with family.   

 Here are a few highlights from the past month or so.

We've joined a 4-H group that has several different projects for kids to be involved with....the girls are participating in a miniature horse project and Corban is doing robotics.  

The Mini-horse project is so awesome - the leaders of the club have a farm with about 10 mini-horses (and several full-sized) and once a month, the participants get to go out to the farm and learn all about taking care of the horses.The rest of the month (and meetings) are spent learning about horsemanship, hippology terms, etc.  My girls are the youngest in the group but are absolutely loving it.  

Marissa adores Gypsy - she's so gentle and compliant, easy to lead and great with kids.

Annika practicing picking a hoof.

Annika taking her turn leading Gypsy around a course of cones.  Eventually they'll be able to compete with the horses in contests, and even learn how to drive a little cart!

These two beauties live in a pasture back behind our house....we walked there a couple of weeks ago and discovered them....the girls are in love.

Every day that the weather is nice, the girls are begging to go back to see the horses. 

Even Ellia gets in on that fun.  She's too young for the 4-H group now.

In school, we had the joy of dissecting owl pellets.  Oh, you don't know what an owl pellet is?  That's okay, I didn't either.  So when owls eat rodents, they can't digest the bones and hair.  Their stomachs form the indigestible materials into chunks, which the owls vomit out.   Owl pellets.  Lumps of rodent hair and bones. 

Theoretically, you could find an entire mouse skeleton in a single pellet....we were not so lucky. (???)

We sure found a lot of tiny bones, though.  Very interesting.  

Moving on to something much prettier, Marissa and Annika are taking ballet classes from my lovely younger sister Anna.  We have to drive 45 minutes one way to get there, but it is totally worth it.  She's amazing teacher and the girls absolutely love it.  And her. 

Well, it's only a snippet and I could post much more......but life is calling. 

reade more... Résuméabuiyad

Creamy Crockpot Macaroni & Cheese

 

I saw this macaroni & cheese on one of my favorite food blogs (Six Sisters' Stuff) & knew it had to be fattening because it looked so creamy.  Haha!  Well, I decided I had to make it anyway because my kids are picky & I figured this would be one meal they would actually eat.  Well, I was right!  My extremely picky 3 1/2 year old asked for SECONDS!  I couldn't believe it!  This macaroni & cheese is kind of high maintenance for a slow cooker meal, but it is so CREAMY & delicious.  I was totally just going to make a sandwich for myself & eat this on the side, but it was so creamy & cheesy that I totally had a bowl full.  Anyway, this is an extremely kid friendly dish, so there you go!

Creamy Crockpot Macaroni & Cheese

Recipe lightly adapted from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups elbow macaroni, uncooked
• 4 Tbsp unsalted butter
• 2 1/2 cups grated medium (or sharp) cheddar cheese
• 1/2 cup light sour cream
• 1 (10.75oz) can condensed cheddar cheese soup
• 1 cup skim milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dry mustard

1. Par-cook macaroni noodles by boiling for 6 minutes.  Drain & set aside.
2. Meanwhile, in a small saucepan, melt butter with cheese.  Stir until completely melted.
3. Spray the inside of a 4-QT slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, & mustard.  Add melted butter & cheese.  Mix well.  
4. Stir in cooked macaroni.  Cook on low for 2 to 2 1/2 hours, stirring every 45 minutes (equals two times) until the noodles are done & have soaked up a lot of the cheese sauce.  Serve as is or as a side dish.

*Serves 5

 

I saw this macaroni & cheese on one of my favorite food blogs (Six Sisters' Stuff) & knew it had to be fattening because it looked so creamy.  Haha!  Well, I decided I had to make it anyway because my kids are picky & I figured this would be one meal they would actually eat.  Well, I was right!  My extremely picky 3 1/2 year old asked for SECONDS!  I couldn't believe it!  This macaroni & cheese is kind of high maintenance for a slow cooker meal, but it is so CREAMY & delicious.  I was totally just going to make a sandwich for myself & eat this on the side, but it was so creamy & cheesy that I totally had a bowl full.  Anyway, this is an extremely kid friendly dish, so there you go!

Creamy Crockpot Macaroni & Cheese

Recipe lightly adapted from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups elbow macaroni, uncooked
• 4 Tbsp unsalted butter
• 2 1/2 cups grated medium (or sharp) cheddar cheese
• 1/2 cup light sour cream
• 1 (10.75oz) can condensed cheddar cheese soup
• 1 cup skim milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dry mustard

1. Par-cook macaroni noodles by boiling for 6 minutes.  Drain & set aside.
2. Meanwhile, in a small saucepan, melt butter with cheese.  Stir until completely melted.
3. Spray the inside of a 4-QT slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, & mustard.  Add melted butter & cheese.  Mix well.  
4. Stir in cooked macaroni.  Cook on low for 2 to 2 1/2 hours, stirring every 45 minutes (equals two times) until the noodles are done & have soaked up a lot of the cheese sauce.  Serve as is or as a side dish.

*Serves 5

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Guest Speaking Today at Mommy & Me Creations!

My blog is being featured over at Mommy & Me Creations today & I am so excited!
  Jacque's blog is geared towards fun, creative, and educational activities for you to use in your homes and classrooms.  She has a passion for creating things with kids & educating children, so I wrote her a post about cooking with kids.
If you are a mom, this is one post you will not want to miss!  It's complete with lists on age appropriate kitchen skills/tasks for your little ones.  The lists range from Toddlers 3 & under all the way up to Teens 16-18 years old.
Go check it out HERE!

My blog is being featured over at Mommy & Me Creations today & I am so excited!
  Jacque's blog is geared towards fun, creative, and educational activities for you to use in your homes and classrooms.  She has a passion for creating things with kids & educating children, so I wrote her a post about cooking with kids.
If you are a mom, this is one post you will not want to miss!  It's complete with lists on age appropriate kitchen skills/tasks for your little ones.  The lists range from Toddlers 3 & under all the way up to Teens 16-18 years old.
Go check it out HERE!

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Slow Cooker Clam Chowder

My husband doesn't like 'regular' soups ... they've got to be thick and chunky for him. Me? It doesn't matter ... thick or thin ... as long as it tastes good. But I do have to admit, I have a weakness for creamy, hearty chowder. And I especially have a weakness for New England style clam chowder.

So, with creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both. And there's even an unexpected secret to it's comforting creaminess.

Continue Reading >>

My husband doesn't like 'regular' soups ... they've got to be thick and chunky for him. Me? It doesn't matter ... thick or thin ... as long as it tastes good. But I do have to admit, I have a weakness for creamy, hearty chowder. And I especially have a weakness for New England style clam chowder.

So, with creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both. And there's even an unexpected secret to it's comforting creaminess.

Continue Reading >>

reade more... Résuméabuiyad

Key Lime Cupcakes

If you are newer to my blog you missed out on my "ode to limes" posts I did last year including: Lime Crinkle Cookies with Glaze, Brazilian Lemonade (Limeade), & Lime Pie (similar to Key Lime Pie).  I also have a great Cilantro Lime Vinaigrette that is heavenly on my Corn Salad with Queso Fresco.  So I am pretty much obsessed with citrus & extremely obsessed with limes.  There is just something about that tang in my mouth that makes me happy.  

I LOVE LIMES!  

Anyway, I have even more lime recipes for you all.  This is the first.  Not only are limes awesome, but being green makes them perfect to use for St. Patrick's Day treats!  

These Key Lime Cupcakes may or may not be so good that I ate like 5 of them in one day...ahem...did I just admit that?  Oh well.  Good thing my husband took the rest of them to work for his co-workers.  I tell ya, lime treats get gobbled up when they are in my house.  Anyway, if you are a citrus freak like I am, get to making these cupcakes!  Delicious!

Key Lime Cupcakes

Adapted from My Madison Bistro by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1 3/4 cups all-purpose flour (cake flour is better if you have it)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) cold butter cut into 8 pieces
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 3 Tbsp key lime juice (fresh squeezed or I used Nellie & Joe's Famous Key West Lime Juice found in the bottled juice aisle at Walmart.)
• 1 tsp lime zest
• 1/8 tsp Wilton Leaf Green Food Coloring Paste
• 3/4 cup skim milk + 2 tsp lime juice (or just 3/4 cup buttermilk if you have it)

Icing:

• 1/2 cup (1 stick) cold butter cut into 8 pieces
• 8 oz neufchatel cream cheese, room temperature & cut into 8 pieces
• 1 Tbsp key lime juice
• 1 tsp lime zest
• 3 cups powdered sugar

1. Pre-heat oven to 400*F.  Line muffin tins with 15-18 paper liners.
2. Sift the flour, baking powder, baking soda, & salt three times; set aside.
3. Using a stand mixer with the paddle attachment, beat the butter on low until it's softened a bit.  Add the sugar & increase the speed to medium.  Beat until fluffy, about 4 minutes.  
4. Add eggs one at a time, beating well after each addition.  Add the lime juice, zest, & food coloring to desired green (a little goes a long way) & beat until mixed.  The mixture will look curdled.
5. Add the flour in three additions, alternating with the buttermilk, beginning & ending with the flour.  Scrape the bowl as necessary.  Mix on low until just combined.  Fill each cupcake liner 2/3 full (not 3/4 or they will overflow.)
6. Bake for 13-16 minutes or until cake springs back when touched.  Cool completely before icing.
7. To make icing: Beat butter & cream cheese just until smooth.  Add key lime juice & lime zest.  Mix & scrape bowl.  Add powdered sugar all at once & mix until just combined.  (You may make this icing in a stand mixer or with a hand beater.)  Frost cupcakes as desired.

*Makes 15-18 cupcakes.

If you are newer to my blog you missed out on my "ode to limes" posts I did last year including: Lime Crinkle Cookies with Glaze, Brazilian Lemonade (Limeade), & Lime Pie (similar to Key Lime Pie).  I also have a great Cilantro Lime Vinaigrette that is heavenly on my Corn Salad with Queso Fresco.  So I am pretty much obsessed with citrus & extremely obsessed with limes.  There is just something about that tang in my mouth that makes me happy.  

I LOVE LIMES!  

Anyway, I have even more lime recipes for you all.  This is the first.  Not only are limes awesome, but being green makes them perfect to use for St. Patrick's Day treats!  

These Key Lime Cupcakes may or may not be so good that I ate like 5 of them in one day...ahem...did I just admit that?  Oh well.  Good thing my husband took the rest of them to work for his co-workers.  I tell ya, lime treats get gobbled up when they are in my house.  Anyway, if you are a citrus freak like I am, get to making these cupcakes!  Delicious!

Key Lime Cupcakes

Adapted from My Madison Bistro by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1 3/4 cups all-purpose flour (cake flour is better if you have it)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) cold butter cut into 8 pieces
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 3 Tbsp key lime juice (fresh squeezed or I used Nellie & Joe's Famous Key West Lime Juice found in the bottled juice aisle at Walmart.)
• 1 tsp lime zest
• 1/8 tsp Wilton Leaf Green Food Coloring Paste
• 3/4 cup skim milk + 2 tsp lime juice (or just 3/4 cup buttermilk if you have it)

Icing:

• 1/2 cup (1 stick) cold butter cut into 8 pieces
• 8 oz neufchatel cream cheese, room temperature & cut into 8 pieces
• 1 Tbsp key lime juice
• 1 tsp lime zest
• 3 cups powdered sugar

1. Pre-heat oven to 400*F.  Line muffin tins with 15-18 paper liners.
2. Sift the flour, baking powder, baking soda, & salt three times; set aside.
3. Using a stand mixer with the paddle attachment, beat the butter on low until it's softened a bit.  Add the sugar & increase the speed to medium.  Beat until fluffy, about 4 minutes.  
4. Add eggs one at a time, beating well after each addition.  Add the lime juice, zest, & food coloring to desired green (a little goes a long way) & beat until mixed.  The mixture will look curdled.
5. Add the flour in three additions, alternating with the buttermilk, beginning & ending with the flour.  Scrape the bowl as necessary.  Mix on low until just combined.  Fill each cupcake liner 2/3 full (not 3/4 or they will overflow.)
6. Bake for 13-16 minutes or until cake springs back when touched.  Cool completely before icing.
7. To make icing: Beat butter & cream cheese just until smooth.  Add key lime juice & lime zest.  Mix & scrape bowl.  Add powdered sugar all at once & mix until just combined.  (You may make this icing in a stand mixer or with a hand beater.)  Frost cupcakes as desired.

*Makes 15-18 cupcakes.

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Chocolate Orange Muffins

Sometimes you just need chocolate for breakfast.
Well, I suppose "need" isn't exactly the appropriate term, but I can sure feel like I need chocolate.
Just every day. Or so.
Hmmmm. Wonder what would happen if I tried to break the chocolate addiction.
I don't want to find out.

Now, I had a feeling I would like these muffins, because although I have never actually combined chocolate and orange in baking before personally, I have tried and enjoyed the chocolate-covered orange sticks from Trader Joe's....and maybe a few other chocolate orange confections over the years.

(Can I just say, I got so spoiled living near a Trader Joe's in VA.....I miss it like crazy around here.  But at least now I have Azure Standard.....that's a huge plus.)

But I honestly had no idea how great these would be.  They might even qualify as cupcakes....except if there's no frosting, I insist they can be eaten for breakfast.  Yes, I made a huge batch, because 12 little muffins are not going to tide my hungry crew over in the morning.  Corban can eat at least 5 on his own.  Unless I'm also serving hard boiled eggs.....then he might eat 4 eggs and 3 muffins.  He's only 9 years old.  Sheesh.

I modified the original recipe by decreasing the sugar a little, adding flaxseed, and using some applesauce in place of some oil.  They turned out so moist, tender, and perfectly delicious.

Annika (5) made the comment, "When you're eating really good food, it's like music."

I think she got that quote from Ratatouille....but it was just funny to hear a five-year old saying that at breakfast.  She's never said that before, so I guess the muffins made quite an impression.

They definitely fit in the category of "really good food" to us.

Chocolate Orange Muffins 
Yield: 24 muffins (can easily be halved)

3 cups flour
1/4 cup ground flaxseed (optional)
3/4 cup sugar
4 t. baking powder
1/2 tsp. salt
2 eggs
1/2 cup melted expeller pressed coconut oil or butter
1/2 cup applesauce
1 cup buttermilk
1 cup orange juice
2 tsp. vanilla extract
Zest of 1 orange
4 T. cocoa powder
1 cup semi-sweet chocolate chips

DIRECTIONS:
Preheat oven to 325 degrees (for dark, nonstick pans) or 350 degrees for regular muffin tins. Line tins with cupcake liners or spray with cooking spray.

In a large bowl, whisk together the flour, flaxseed, sugar, baking powder and salt.

In a separate medium-size bowl beat together the eggs, oil or butter, applesauce, buttermilk, orange juice, vanilla and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Don’t over mix! 

Pour half of the batter into another bowl.  Sift the cocoa powder in to one of the bowls and fold in half of the chocolate chips. Fold the remaining chocolate chips into the other “white” bowl of batter.

Drop spoonfuls of the batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups 2/3 full. Bake for 13-15 minutes at 350 or 17-18 minutes at 325 until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins for five minutes in the tins. Remove the muffins to a wire rack to cool completely.

Recipe Source: adapted from Mel's Kitchen Cafe

Sometimes you just need chocolate for breakfast.
Well, I suppose "need" isn't exactly the appropriate term, but I can sure feel like I need chocolate.
Just every day. Or so.
Hmmmm. Wonder what would happen if I tried to break the chocolate addiction.
I don't want to find out.

Now, I had a feeling I would like these muffins, because although I have never actually combined chocolate and orange in baking before personally, I have tried and enjoyed the chocolate-covered orange sticks from Trader Joe's....and maybe a few other chocolate orange confections over the years.

(Can I just say, I got so spoiled living near a Trader Joe's in VA.....I miss it like crazy around here.  But at least now I have Azure Standard.....that's a huge plus.)

But I honestly had no idea how great these would be.  They might even qualify as cupcakes....except if there's no frosting, I insist they can be eaten for breakfast.  Yes, I made a huge batch, because 12 little muffins are not going to tide my hungry crew over in the morning.  Corban can eat at least 5 on his own.  Unless I'm also serving hard boiled eggs.....then he might eat 4 eggs and 3 muffins.  He's only 9 years old.  Sheesh.

I modified the original recipe by decreasing the sugar a little, adding flaxseed, and using some applesauce in place of some oil.  They turned out so moist, tender, and perfectly delicious.

Annika (5) made the comment, "When you're eating really good food, it's like music."

I think she got that quote from Ratatouille....but it was just funny to hear a five-year old saying that at breakfast.  She's never said that before, so I guess the muffins made quite an impression.

They definitely fit in the category of "really good food" to us.

Chocolate Orange Muffins 
Yield: 24 muffins (can easily be halved)

3 cups flour
1/4 cup ground flaxseed (optional)
3/4 cup sugar
4 t. baking powder
1/2 tsp. salt
2 eggs
1/2 cup melted expeller pressed coconut oil or butter
1/2 cup applesauce
1 cup buttermilk
1 cup orange juice
2 tsp. vanilla extract
Zest of 1 orange
4 T. cocoa powder
1 cup semi-sweet chocolate chips

DIRECTIONS:
Preheat oven to 325 degrees (for dark, nonstick pans) or 350 degrees for regular muffin tins. Line tins with cupcake liners or spray with cooking spray.

In a large bowl, whisk together the flour, flaxseed, sugar, baking powder and salt.

In a separate medium-size bowl beat together the eggs, oil or butter, applesauce, buttermilk, orange juice, vanilla and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Don’t over mix! 

Pour half of the batter into another bowl.  Sift the cocoa powder in to one of the bowls and fold in half of the chocolate chips. Fold the remaining chocolate chips into the other “white” bowl of batter.

Drop spoonfuls of the batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups 2/3 full. Bake for 13-15 minutes at 350 or 17-18 minutes at 325 until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins for five minutes in the tins. Remove the muffins to a wire rack to cool completely.

Recipe Source: adapted from Mel's Kitchen Cafe

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Sweet & Savory Saturdays #1

Welcome to my very first link party!  It's about time!  I have only been blogging for 15 months now...geez!  Haha.  Well, I hopped on board & I think it will be a lot of fun!  Tell your friends & come join the fun!  I look forward to meeting new blogging buddies & finding some awesome recipes to try!  

I will be featuring the most popular post(s) along with my favorite(s) so bring your most recent, best, or favorite posts to share!  

Welcome to my very first link party!  It's about time!  I have only been blogging for 15 months now...geez!  Haha.  Well, I hopped on board & I think it will be a lot of fun!  Tell your friends & come join the fun!  I look forward to meeting new blogging buddies & finding some awesome recipes to try!  

I will be featuring the most popular post(s) along with my favorite(s) so bring your most recent, best, or favorite posts to share!  

reade more... Résuméabuiyad

Chocolate Mint Cookies

When Jocelyn posted these cookies a few weeks ago, I knew I had to make them.

I rarely use cake mixes and I buy Oreos even less frequently (and had never even tried the mint ones), but I just could not resist.  My next trip to Walmart resulted in the ingredients for these cookies just hopping right into my cart and a couple of days later I had the chance to make them.

Wowzer.

First of all, mint Oreos are dangerously addictive on their own.  As long as I pretended I didn't know the ingredients or calorie count, I could seriously eat them every day and not get tired of them.

So when you chop them up and add them into a soft chocolate cookie.....and add some extra chocolate mint chips on top of that....yeah. Ridiculously good. I'm pretty sure we ate the entire batch in about a day and a half.

They're actually very similar to another one of my favorite recipes, Fudgy Mint Cookies, but with cream cheese and the Oreo chunks added.  Extra indulgence, indeed.

I gotta quit making sweets for a few weeks.....I'm afraid my calorie consumption is higher than my calorie expenditure....at least, that's what the scale is telling me.  Not the news I want when spring and summer are around the corner.

But I couldn't resist sharing this recipe with you......and probably some others that I've not gotten around to posting.

Chocolate Mint Cookies 
adapted slightly from Inside BruCrew Life
Makes about 36 cookies

1 chocolate cake mix (I used Devil's Food)

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

4 oz. cream cheese, softened

1 1/2 cups mint Oreo cookie chunks

3/4 c. chocolate and mint chips OR Andes mint baking chips

In the bowl of an electric mixer, combine butter, egg, vanilla, and cream cheese.  Add the cake mix and stir well.  Add the cookie chunks and mix again. Stir in the chocolate mint pieces by hand.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350°.  Roll dough into 1 to 1 1/2 inch balls. Place on un-greased baking sheet and bake for approximately 9 minutes.  Cool on the baking sheet for 2-3 minutes.  Remove to a wire rack to cool completely.  Store in a covered container.  

When Jocelyn posted these cookies a few weeks ago, I knew I had to make them.

I rarely use cake mixes and I buy Oreos even less frequently (and had never even tried the mint ones), but I just could not resist.  My next trip to Walmart resulted in the ingredients for these cookies just hopping right into my cart and a couple of days later I had the chance to make them.

Wowzer.

First of all, mint Oreos are dangerously addictive on their own.  As long as I pretended I didn't know the ingredients or calorie count, I could seriously eat them every day and not get tired of them.

So when you chop them up and add them into a soft chocolate cookie.....and add some extra chocolate mint chips on top of that....yeah. Ridiculously good. I'm pretty sure we ate the entire batch in about a day and a half.

They're actually very similar to another one of my favorite recipes, Fudgy Mint Cookies, but with cream cheese and the Oreo chunks added.  Extra indulgence, indeed.

I gotta quit making sweets for a few weeks.....I'm afraid my calorie consumption is higher than my calorie expenditure....at least, that's what the scale is telling me.  Not the news I want when spring and summer are around the corner.

But I couldn't resist sharing this recipe with you......and probably some others that I've not gotten around to posting.

Chocolate Mint Cookies 
adapted slightly from Inside BruCrew Life
Makes about 36 cookies

1 chocolate cake mix (I used Devil's Food)

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

4 oz. cream cheese, softened

1 1/2 cups mint Oreo cookie chunks

3/4 c. chocolate and mint chips OR Andes mint baking chips

In the bowl of an electric mixer, combine butter, egg, vanilla, and cream cheese.  Add the cake mix and stir well.  Add the cookie chunks and mix again. Stir in the chocolate mint pieces by hand.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350°.  Roll dough into 1 to 1 1/2 inch balls. Place on un-greased baking sheet and bake for approximately 9 minutes.  Cool on the baking sheet for 2-3 minutes.  Remove to a wire rack to cool completely.  Store in a covered container.  

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Pretzel Crusted Honey Mustard Chicken

This is one of my new dinner FAVORITES!  I kept asking my husband if I was just raving about it because I was hungry or if it was really that good & he said it was really that good.  I love how the chicken is rolled in some honey mustard before it's coated in pretzels rather than just topped with the honey mustard sauce.  My kids loved the "dip" like crazy too.  

Plus this meal was super fast!  Definitely an easy weeknight meal.  We served ours with sweet potato fries.  No veggies (I am such a good mom--haha)...unless you consider a sweet potato a vegetable & not a starch.  But it's extremely versatile so any sides you serve will be great!

Pretzel Crusted Honey Mustard Chicken

Recipe adapted from Cinnamon Spice & Everything Nice by: Amber (Dessert Now, Dinner Later!)

• 2 large chicken breasts, halved width-wise to make 4 breasts
• 2 cups pretzels (I used pretzel sticks)
• 3/4 cup light mayonnaise
• 3 Tbsp yellow mustard
• 3/4 tsp garlic powder
• 1 1/2 Tbsp apple cider vinegar
• 3 Tbsp honey
• 3/4 tsp salt
• 1/4 tsp pepper

1. Pre-heat oven to 400*F.  Place a piece of parchment paper in a large rimmed baking sheet & then set a wire rack (like an oven-safe cookie rack) on top of the parchment paper.  Set aside.
2. Make honey mustard by combining mayonnaise, mustard, garlic powder, cider vinegar, honey, salt & pepper in a bowl with a whisk.  Pour one-third to one-half of the mixture onto a plate.  Save the rest in the bowl in the refrigerator.
3. Pulse pretzels in a food processor until coarsely ground, leaving little bits of pretzels visible.  Pour onto a plate.
4. Roll chicken breasts in the honey mustard & then dredge them in the pretzel bits.  Place breaded chicken breasts onto the prepared wire racks.  Bake for 20-25 minutes or until chicken is done (165*F).  Allow chicken to rest a few minutes.  Slice & then drizzle extra honey mustard over the top or serve on the side for dipping.

This is one of my new dinner FAVORITES!  I kept asking my husband if I was just raving about it because I was hungry or if it was really that good & he said it was really that good.  I love how the chicken is rolled in some honey mustard before it's coated in pretzels rather than just topped with the honey mustard sauce.  My kids loved the "dip" like crazy too.  

Plus this meal was super fast!  Definitely an easy weeknight meal.  We served ours with sweet potato fries.  No veggies (I am such a good mom--haha)...unless you consider a sweet potato a vegetable & not a starch.  But it's extremely versatile so any sides you serve will be great!

Pretzel Crusted Honey Mustard Chicken

Recipe adapted from Cinnamon Spice & Everything Nice by: Amber (Dessert Now, Dinner Later!)

• 2 large chicken breasts, halved width-wise to make 4 breasts
• 2 cups pretzels (I used pretzel sticks)
• 3/4 cup light mayonnaise
• 3 Tbsp yellow mustard
• 3/4 tsp garlic powder
• 1 1/2 Tbsp apple cider vinegar
• 3 Tbsp honey
• 3/4 tsp salt
• 1/4 tsp pepper

1. Pre-heat oven to 400*F.  Place a piece of parchment paper in a large rimmed baking sheet & then set a wire rack (like an oven-safe cookie rack) on top of the parchment paper.  Set aside.
2. Make honey mustard by combining mayonnaise, mustard, garlic powder, cider vinegar, honey, salt & pepper in a bowl with a whisk.  Pour one-third to one-half of the mixture onto a plate.  Save the rest in the bowl in the refrigerator.
3. Pulse pretzels in a food processor until coarsely ground, leaving little bits of pretzels visible.  Pour onto a plate.
4. Roll chicken breasts in the honey mustard & then dredge them in the pretzel bits.  Place breaded chicken breasts onto the prepared wire racks.  Bake for 20-25 minutes or until chicken is done (165*F).  Allow chicken to rest a few minutes.  Slice & then drizzle extra honey mustard over the top or serve on the side for dipping.

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Peanut Butter Granola {with Honey-Roasted Peanuts}

I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

Continue Reading >>

I'm not a picky eater. Well, except for just a few things. Like fish. And black olives. And caraway seeds. And peanut butter.

Yes, I'm extremely picky when it comes to peanut butter. I like it best straight-up on a spoon, just scooped out of the jar.

Just plain, slathered on a piece of bread? Okay. On toast or an English muffin? ...

Continue Reading >>

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Cinnamon Brown Sugar Bars

It's Surprise Recipe Swap #2 & my surprise blog is Who Needs A Cape?

These gals are "not your average super moms."  They do it all:

• Crafts
• Entertainment
• Family
• Fashion
• Frugal Living
• Fun Times
• Health & Fitness
• Organization
• Recipes 
• Relationships
• Travel

Go check them out & tell them that Amber @ Dessert Now, Dinner Later! sent you!  So I decided to go the dessert route again for the swap & I picked their Snickerdoodle Bars.  

These bars are absolutely delicious & so not good for you, but what delicious things are?  They are darker & richer than a snickerdoodle cookie due to the use of brown sugar compared to white, so I have re-named them Cinnamon Brown Sugar Bars.  I feel that resembles the flavors better than that of a snickerdoodle even though I know this recipe is repeatedly blogged by many as a snickerdoodle bar.  

Anyway, if you want a super easy dessert that feeds a lot, this is perfect & is sure to cure your sugar cravings.  My kids gobbled them up!  Enjoy!

Cinnamon Brown Sugar Bars

Recipe via Who Needs A Cape? & approved by: Amber (Dessert Now, Dinner Later!)

• 2 2/3 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups brown sugar
• 1 cup butter, softened
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 2 Tbsp sugar
• 2 tsp cinnamon

1. Combine flour, baking powder, & salt in a bowl.  Set aside.
2. Cream brown sugar, butter, eggs, & vanilla until light & fluffy making sure everything is combined well.  Scrape bowl.
3. Gradually add flour mixture until just incorporated.
4. Press into a greased 9x13" pan (I used my mini rolling pin & rolled it flat using a little flour on my pin.)  Combine sugar & cinnamon & sprinkle over the top.
5. Bake at 350*F for 25-30 minutes or until the surface springs back after a gentle push.  Cool, cut & serve.

*Serves 20-24

It's Surprise Recipe Swap #2 & my surprise blog is Who Needs A Cape?

These gals are "not your average super moms."  They do it all:

• Crafts
• Entertainment
• Family
• Fashion
• Frugal Living
• Fun Times
• Health & Fitness
• Organization
• Recipes 
• Relationships
• Travel

Go check them out & tell them that Amber @ Dessert Now, Dinner Later! sent you!  So I decided to go the dessert route again for the swap & I picked their Snickerdoodle Bars.  

These bars are absolutely delicious & so not good for you, but what delicious things are?  They are darker & richer than a snickerdoodle cookie due to the use of brown sugar compared to white, so I have re-named them Cinnamon Brown Sugar Bars.  I feel that resembles the flavors better than that of a snickerdoodle even though I know this recipe is repeatedly blogged by many as a snickerdoodle bar.  

Anyway, if you want a super easy dessert that feeds a lot, this is perfect & is sure to cure your sugar cravings.  My kids gobbled them up!  Enjoy!

Cinnamon Brown Sugar Bars

Recipe via Who Needs A Cape? & approved by: Amber (Dessert Now, Dinner Later!)

• 2 2/3 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups brown sugar
• 1 cup butter, softened
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 2 Tbsp sugar
• 2 tsp cinnamon

1. Combine flour, baking powder, & salt in a bowl.  Set aside.
2. Cream brown sugar, butter, eggs, & vanilla until light & fluffy making sure everything is combined well.  Scrape bowl.
3. Gradually add flour mixture until just incorporated.
4. Press into a greased 9x13" pan (I used my mini rolling pin & rolled it flat using a little flour on my pin.)  Combine sugar & cinnamon & sprinkle over the top.
5. Bake at 350*F for 25-30 minutes or until the surface springs back after a gentle push.  Cool, cut & serve.

*Serves 20-24

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Blueberry Cream Pie with Streusel Topping

When my husband & I were in college we both worked at one of the university's food service buildings.  I was in the bakery & he was a weekend supervisor for one of the cafeterias & also worked the midnight pizza shift.  We worked completely opposite times.  He would get home from work at midnight & I would go in to work at midnight or 2:00 a.m.  Just enough time to say, "Bye honey, love you!"  Sad!  Tis the life of young, married, poor college students.

Anyway, during my husband's weekend shifts he would help cut up the desserts that we made & plate them up to put in the dessert case for the students to eat.  You know college dorms & the food plans they have at the all-you-can-eat cafeterias; hence the reason why most students gain the freshman fifteen.  Well, he would always tell me that when we made this pie he would save him a slice on the side to eat when he took his break.  It was his favorite dessert that we made.  I also really love this pie.  I have changed it a little bit because I don't buy the blueberry pie filling that bakeries use in bulk, I just use frozen berries, but it tastes great.

This pie is perfect for any occasion & will definitely be one you'll want to make again & again.  

Blueberry Cream Pie with Streusel Topping

Recipe by: Amber (Dessert Now, Dinner Later!)

Streusel:

• 1/4 cup butter, softened
• 1/2 cup quick oats
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon

Cream Cheese Layer:

• 4 oz cream cheese
• 2 1/2 Tbsp sugar
• 1/8 tsp vanilla

Pie Crust:

• 1/2 cup butter flavored shortening (Crisco)
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 egg
• 2 1/2 Tbsp COLD water
• 1/2 Tbsp white vinegar

Blueberry Layer:

• 4-5 cups frozen blueberries (I buy the 48oz bag at Sam's Club & it was about half or just over half the bag.)
• 1/2 cup sugar
• 6 Tbsp cornstarch

Extras:

• 1/4 cup plain panko bread crumbs

1. Prepare streusel: Put oats, sugar, flour & cinnamon in a bowl.  Add butter & cut with a pastry blender or fork until pea size crumbs form.  Set aside.
2. Prepare cream cheese: Place cream cheese, sugar, & vanilla in a bowl.  Cream together for 1 minute or until smooth.  Set aside.
3. Prepare pie crust:  In a large bowl, combine flour & salt.  Cut in the shortening with a pastry blender or fork until pea size crumbs form.  Whisk egg & add to flour mixture.  Add cold water & white vinegar.  Mix together with hands & form into a ball.  Lightly dust working surface with flour.  Roll out pie dough into a circle about 1/4" thick.  Place crust into a 9" standard pie dish.  Cut off excess dough with a knife against the edge of the pie dish.  Crimp edges.
4. Spread cream cheese mixture on the bottom of the prepared pie crust & place in the freezer.
5. For the blueberries: Place frozen berries in a large bowl.  Stir sugar & cornstarch together in a separate bowl & then pour over blueberries.  Using a spatula gently mix the berries.  Place the bowl in the microwave & heat for 60 seconds.  Stir.  Repeat 3 times making sure to gently fold the berries as they thaw slightly (won't be completely thawed, but starting to release juices & soften.)
6. Remove pie crust with cream cheese from the freezer.  Sprinkle 1/4 cup plain panko crumbs over cream cheese (this helps the blueberry liquid from curdling the cream cheese.)  Pour blueberries over the panko.  Top with prepared streusel.
7. Bake at 350*F for 60 minutes or until the blueberry filling starts to bubble. Remove from oven, let cool before slicing & serving.  

*Serves 8.

When my husband & I were in college we both worked at one of the university's food service buildings.  I was in the bakery & he was a weekend supervisor for one of the cafeterias & also worked the midnight pizza shift.  We worked completely opposite times.  He would get home from work at midnight & I would go in to work at midnight or 2:00 a.m.  Just enough time to say, "Bye honey, love you!"  Sad!  Tis the life of young, married, poor college students.

Anyway, during my husband's weekend shifts he would help cut up the desserts that we made & plate them up to put in the dessert case for the students to eat.  You know college dorms & the food plans they have at the all-you-can-eat cafeterias; hence the reason why most students gain the freshman fifteen.  Well, he would always tell me that when we made this pie he would save him a slice on the side to eat when he took his break.  It was his favorite dessert that we made.  I also really love this pie.  I have changed it a little bit because I don't buy the blueberry pie filling that bakeries use in bulk, I just use frozen berries, but it tastes great.

This pie is perfect for any occasion & will definitely be one you'll want to make again & again.  

Blueberry Cream Pie with Streusel Topping

Recipe by: Amber (Dessert Now, Dinner Later!)

Streusel:

• 1/4 cup butter, softened
• 1/2 cup quick oats
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon

Cream Cheese Layer:

• 4 oz cream cheese
• 2 1/2 Tbsp sugar
• 1/8 tsp vanilla

Pie Crust:

• 1/2 cup butter flavored shortening (Crisco)
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 egg
• 2 1/2 Tbsp COLD water
• 1/2 Tbsp white vinegar

Blueberry Layer:

• 4-5 cups frozen blueberries (I buy the 48oz bag at Sam's Club & it was about half or just over half the bag.)
• 1/2 cup sugar
• 6 Tbsp cornstarch

Extras:

• 1/4 cup plain panko bread crumbs

1. Prepare streusel: Put oats, sugar, flour & cinnamon in a bowl.  Add butter & cut with a pastry blender or fork until pea size crumbs form.  Set aside.
2. Prepare cream cheese: Place cream cheese, sugar, & vanilla in a bowl.  Cream together for 1 minute or until smooth.  Set aside.
3. Prepare pie crust:  In a large bowl, combine flour & salt.  Cut in the shortening with a pastry blender or fork until pea size crumbs form.  Whisk egg & add to flour mixture.  Add cold water & white vinegar.  Mix together with hands & form into a ball.  Lightly dust working surface with flour.  Roll out pie dough into a circle about 1/4" thick.  Place crust into a 9" standard pie dish.  Cut off excess dough with a knife against the edge of the pie dish.  Crimp edges.
4. Spread cream cheese mixture on the bottom of the prepared pie crust & place in the freezer.
5. For the blueberries: Place frozen berries in a large bowl.  Stir sugar & cornstarch together in a separate bowl & then pour over blueberries.  Using a spatula gently mix the berries.  Place the bowl in the microwave & heat for 60 seconds.  Stir.  Repeat 3 times making sure to gently fold the berries as they thaw slightly (won't be completely thawed, but starting to release juices & soften.)
6. Remove pie crust with cream cheese from the freezer.  Sprinkle 1/4 cup plain panko crumbs over cream cheese (this helps the blueberry liquid from curdling the cream cheese.)  Pour blueberries over the panko.  Top with prepared streusel.
7. Bake at 350*F for 60 minutes or until the blueberry filling starts to bubble. Remove from oven, let cool before slicing & serving.  

*Serves 8.

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