Biscoff Carmelitas

Carmelitas aka caramel cookie bars are my newest obsession! We had them at my sister in law's and I knew I had to make them again and make them my own. If you know me you know that in my world biscoff makes everything better. If you are looking for a unique twist on a classic treat or crowd pleasing dessert this combination promises to be a hit! 

I make the caramel layer from scratch. It is so good and easy, but if you don't want to make a homemade caramel you are welcome to just use a bottle of caramel sauce. I personally think the homemade caramel is 100% worth it!

Biscoff Carmelitas

Base/Topping Layer

1 cup butter softened

1 cup plus 2 tbs brown sugar

1 1/2 cups all purpose flour

1 1/2 cups oats

1/2 tsp salt

1 tsp baking soda

1 bag milk chocolate chips

1 cup biscoff spread

Butterscotch Caramel Layer

1 cup packed brown sugar

3/4 cup heavy cream

1/2 cup butter (I use salted)

1/4 tsp salt

1/2 tsp vanilla extract

Instructions:

Preheat oven to 350º. Lightly grease a 9X13 pan

For the base layer: Combine the first 6 ingredients (butter, brown sugar, flour, oats, salt, and baking soda) in a stand mixer and mix just until combined. Take out 1/4 of the mister and save for later. This will be your topping. Press the remaining 3/4 of the mixture into the prepared 9X13 pan. (I usually press it first with my hands and then roll it smooth with a small rolling pin) Bake at 350º for 10-12 minutes. While that bakes make your caramel.

Caramel Sauce: In a medium sauce pan add the brown sugar, heavy cream, butter and salt. Cook over medium low heat until the butter is melted, stirring occasionally. Once the butter is melted increase the heat to medium. Bring mixture to a simmer and cook for 3-4 minutes stirring constantly. Take off heat and stir in vanilla.

Once the base layer is cooked remove from the over. Spred  biscoff over the base layer. I find it is easier if I warm up my biscoff and just pour it over the base. I then spread it out to evenly cover the base. Once my biscoff is in place I pour my prepared caramel over the biscoff. I don't alway use the whole recipe of caramel. Just pour it until it seems to cover the pan. The caramel is delicious so any extra should be eaten over ice cream or just by the spoonful. Now take your chocolate chips and sprinkle them on top of the caramel layer. Now take the saved base/topping and sprinkle it over the chocolate chips. Bake for another 10-12 minutes at 350º. Let cool before cutting and enjoy!

I give credit to Mel's Kitchen Cafe for the amazing Caramel Recipe!

Chocolate Chip Biscoff Cookie Bars

A local cookie place came out with a Biscoff centered white chocolate chip cookies. I was so excited to try them! The pictures looked AMAZING. Although they were pretty good I was left feeling like my taste buds still wanted something better. I will recreate those cookies and make them everything I want, but today I saw this recipe that I thought I could modify perfectly to meet my biscoff needs (yes it is a real need).

CHOCOLATE CHIP Biscoff COOKIE BARS

yield: 9x13-inch pan

PREP TIME: 15 MIN COOK TIME: 22 MINS

INGREDIENTS:

• 1 cup (2 sticks, 8 ounces) butter, softened
• 1 cup (7.5 ounces) light brown sugar
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1 1/2 cups (5.25 ounces) old-fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon Mexican vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup Biscoff Spread
• 1 cup (6 ounces) semisweet, bittersweet or milk chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.
2. In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.
3. Press about 2/3 of the mixture into the bottom of the prepared pan.
4. Spread the biscoff evenly over the top (I warmed it up and poured it on it). Sprinkle the chocolate chips over the biscoff. Finish by crumbling the remaining cookie mixture on top.
5. Bake for 20-25 minutes until the edges are golden and the biscoff is bubbling.
6. Remove from the oven and let cool completely in the pan before cutting into squares.

Recipe modified from these delicious bars.

Oatmeal Bites

These are my go to "healthy" snack! I absolutely love them! The best part about them is I don't feel guilty eating them at all! My sister in law gave me the recipe and it basically changed my life! I love that they are a quick healthy snack for on the go!

Peanut Butter Oatmeal Bites

1 3/4 cups Oats
3/4 cup Peanut Butter
1/3 cup Honey or Agave
1/3 cup Chocolate Chips
Splash of Vanilla

Mix all ingredients together in a bowl. I like to roll them into balls for quick grab and go snacks. If they don't hold together well let the dough rest for 10 minutes or so and then try again. The oats absorb some of the moisture from the  honey and peanut butter and they seem to roll better. Recently I've been doing 2 different sizes of bites, a mommy sized and a toddler size. This way I have grab and go snack for both of us! I store them in the fridge. Enjoy!

Naturally Sweetened Whole Wheat Oatmeal Jam Bars

These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.

Ingredients:

• 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

These bars can be kept in an airtight container at room temperature for up to 1 week.

Recipe Source: My Humble Kitchen

Banana Nut Waffles

Possibly my new favorites waffle recipe!

Banana Nut Waffle

Recipe type: Breakfast

Serves: 4

 

INGREDIENTS

• 1 cup flour
• 1/2 cup rolled oats
• 2 tablespoons sugar (cane sugar or brown sugar)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¼ teaspoon nutmeg
• 1 cup whole almonds
• 2.5 oz  coconut oil
• ¾ cup milk 
• 2 bananas, mashed
• 1 large egg
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
2. In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg. 
3. In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture
4. In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.
5. Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
6. Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.

Adapted from: Cookie and Kate

Biscoff Bars With White Chocolate Biscoff Drizzle

Hello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!

Biscoff Bars


Ingredients:

3/4 c butter

1/2 c sugar

1/2 c brown sugar (dark brown sugar if possible)

3/4 c Biscoff Spread

2 eggs

1 tsp vanilla

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

3/4 c Biscoff Spread

White Chocolate Biscoff Drizzle

1/2 cup white chocolate

2 tbs Biscoff Spread

Cream together the butter and sugars. Add Biscoff Spread, eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!

Texas Sheet Cake

I honestly am not the hugest fan of most cakes. Store bought cakes just don't appeal to me. If I'm going to eat a cake it better be moist, rich, and have a very fantastic frosting. This is why I love Texas Sheet Cake! This cake is moist and delicious with a fudge type frosting poured all over the top of it! I also love it because it is great for larger groups because it makes a ton!

Texas Sheet Cake

Ingredients

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (if you don't have sour cream plain yogurt works well too)
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.


Recipe Source: Allrecipes

Biscoff Ice Cream

I have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession!

Biscoff Ice Cream

Ingredients:

2 cups heavy whipping cream
4 cups milk
8 egg yolks
3/4 cup sugar
1/2 cup Biscoff Spread
12 Biscoff Cookies (optional)

Directions:
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.

 In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.

 Once Biscoff  is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.

Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.

 Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.

When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!

Sprinkle Rimmed Cups

 I found this idea in one of my searches as I was planning a bridal shower. I instantly fell in love with these cute cups (and the straws to be quite honest). I loved that there was a simple way to jazz up everyday drinking glasses or plastic cups for that matter. I also loved that they were so easy! I honestly don't know which site I first saw this idea on but there are many out there with similar ideas. They are so cute and I think kids would love to drink anything out of them. I also think kids would love to help you make them! I'm a kid at heart and really want to drink a milk shake out of one of these right about now.

Sprinkle Rimmed Cups

What you need:

1/2-1 cup white chocolate
1/2 - 1 cup colored sugar crystals or sprinkles of your choice
Cups (any kind will do)
Super cute straws (optional)

Directions

Melt white chocolate in a microwave safe bowl. Microwave in 30 second intervals until white chocolate is melted. Pour sprinkles in a separate bowl. Take a cup and dip the rim of the cup in the white chocolate then dip it in the sprinkles. Set aside and let chocolate and sprinkles harden. Repeat with remaining cups. I made mine a few days in advance. Once the white chocolate and sprinkles were hardened I stacked the ups carefully and placed them in a zip lock back just to make sure nothing weird happened to them. Voila! They are that easy.

Lemon Bars

Besides good old chocolate chip cookies and boxed brownies lemon bars were probably the first dessert I made on a regular basis. I think I started making them when I was in high school. I have a deep love for citrus which I often forget. Then I make some citrus dessert again and I remember. Don't tell my husband (the chocolate fanatic) but sometimes I think I might take a lemon bar over something chocolatey. I absolutely love the refreshing taste and the slight tang that goes with them. I saw a recipe a while back that called for using an entire lemon (peel and all) in the lemon bars. I already have a delicious recipe for lemon bars so I kind of disregarded it, but ever since that day I have had this desire to use an entire lemon in my lemon bars. Well this time I decided that I was going to try it! I didn't remember the site that I first saw the recipe, but I found one that also used a whole lemon. I kind of took what he did and combined it with the recipe I already had. The result was a tangy, lemony, almost perfect lemon bar. I don't think there is anything I would change. These lemon bars aren't for the mild lemon bar lover. These are real lemon bars and will knock your socks off!

Lemon Bars
One 9X13-inch pan

Crust
2 cup flour
1/2 cup powdered sugar
1/2 teaspoon salt
14  tablespoons melted butter

Lemon Topping
1 lemon, organic or unsprayed
2 cup sugar
6 tablespoons freshly squeezed lemon juice
4  large eggs, room temperature
1/4 cup flour
1/2 teaspoon baking powder
3 tablespoons (45g) melted unsalted butter

Optional: powdered sugar, for serving

Directions:
1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 9X13-inch pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl combine all the dry ingredients for the crust. Once combined add the melted butter and mix until combined.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 15- 20 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, flour, baking powder, and 3 tablespoons (45g) melted butter, and blend until smooth. (A few tiny bits of lemon pieces are fine if desired. I wanted mine nice and smooth.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

Recipe Source: Adapted from David Lebovitz

Homemade Hamburger or Hot Dog Buns

 I have been wanting to post this recipe for quite a while. I love making my own breads and such, but hadn't considered making my own buns until recently. The first time I used the recipe I made hot dog buns. I thought it would be fun. I made them a little large (it took 1 1/2 dog to fill the bun) but I still loved them. My second time making them I did hamburger buns. This time I used all white whole wheat flour. We loved these too! You could totally make a bunch and freeze them, then whenever you are having hamburgers or hot dogs just pull a few out and you are done. I might not ever go back to buying hot dog or hamburger buns again!

Homemade Hamburger or Hot Dog Buns
(using a Bread Maker)

Ingredients

• 1 1/4 cups milk, slightly warmed
• 1 beaten egg
• 2 tablespoons butter
• 1/4 cup white sugar
• 3/4 teaspoon salt
• 3 3/4 cups flour *
• 1 1/4 teaspoons active dry yeast

Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)

1. Place all ingredients in pan of bread machine, according to manufacturer's directions.
2. Select dough setting.
3. When cycle is complete, turn out onto floured surface.
4. Cut dough in half and roll each half out to a 1" thick circle.
5. Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
6. Place on greased baking sheet far apart and brush with melted butter.
7. Cover and let rise until doubled, about one hour.
8. Bake at 350° for 9 minutes.Note: Oven temperatures vary so check after 9 minutes to see if done. Mine took about 13 minutes until they were nice and golden brown on top.
9. I like to brush on some more melted butter when they are hot and fresh out of the oven.

*Note: I have also used all purpose flour and whole wheat flour and both work great! With the whole wheat flour use a little less. I find that it absorbs more moisture so you don't need quite as much.


Recipe Source: Craving Comfort

Crémé Brûlée

I am on a dessert kick lately. I just can't help it! Desserts are by far my favorite things to make! I fell in love with Crémé Brûlée. I had it at a local restaurant and became slightly obsessed. I went out and bought a little crémé brûlée kit that had the ramekins, and the small little kitchen torch (my favorite part). I do slightly love fire, so when I say the torch is my favorite part I'm not really joking. I would have to be honest and say that the torch comes second only to eating the finished crémé brûlée. There are many recipes that call for straight cream in this recipe but I prefer using half cream and half milk. I don't feel like it compromises the flavor at all, but isn't quite as heavy or greasy feeling.

Crémé Brûlée

Total Time: 3 hr 30 min

Prep: 15 min

Inactive: 2 hr 15 min

Cook: 1 hr 0 min

Yield: 6 servings

Ingredients

• 1 quart heavy cream (I prefer 2 cups heavy cream and 2 cups milk)
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 6 large egg yolks
• 2 quarts hot water

Directions

Preheat the oven to 325 degrees F. 

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.


Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.  If you don't have a torch you can place them in the oven on broil but watch them very closely for they will burn very quickly.

Recipe Source: Adapted slightly from the Food Network

Reese's Pieces Rice Krispies Treats

A while ago a friend and I were talking about Rice Krispies treat. I kind of really enjoy them. She told me that she loves them with Reese's Pieces in them. Ever since that conversation I have been wanting to make them. I had never had them with Reese's Pieces in them, but I love Reese's Pieces so I figured how could I go wrong? Well after making them I really can say they might be my new favorite way to have Rice Krispies!

Reese's Pieces Rice Krispies Treats

Ingredients:

4 tbsp (56g) butter
5 cups (225g) mini-marshmallows
5 cups (152g) Rice Krispies cereal
1 cup Reese's Pieces candy

Directions:
Melt butter in a large sauce pan over low heat (don't try and speed up this process they will turn out better if you stick with the low heat). Add marshmallows to the melted butter. Continue cooking over low heat until the marshmallows are completely melted. Add Rice Krispies cereal and stir until marshmallow/butter mixture is evenly distributed. Add the the Reese's Pieces and stir gently until they are evenly distributed. Pour into a greased 9X13 inch buttered pan. With a buttered spatula or a piece of wax paper gently press mixture down into the pan until it is fill the pan and is mostly flat on top. If you desire you can sprinkle more Reese's Pieces on top and gently push down on them to get them to stick. Allow to cool approximately 10 minutes then cut into desired size pieces with a buttered spoon. Enjoy!

Mini Corn Dog Muffins

I'm still a kid at heart. I actually love most foods that children like.  Hot dogs and corn dogs are one of those foods that children often like. I have actually loved hot dogs since I was a young child. To be honest hot dogs were one of the few things that I actually ate when I was young. My poor mom would have to go to special places to find foods that I would actually eat. Well these little corn dogs are definitely something I would have and still enjoy eating. I love that they are baked. It make these a little healthier.

 

Mini Corn Dog Muffins

Ingredients:
1/4 cup melted butter (4 TBS)
1/4 cup sugar (I use 1/4 cup minus 1 tbs because I don’t like my cornbread very sweet)
1 egg
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 cup cornmeal
1/2 cup all purpose flour
1/4 teaspoon salt
3-4 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees.
2. Combine butter and sugar in a medium mixing bowl and whisk to combine. Add egg and whisk to incorporate. Add the buttermilk and whisk to incorporate.
3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Slowly whisk into the wet ingredients.
4.  Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
5. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Note: I halved the original recipe. You can easily double this if you want more :)
Makes 18-24 mini muffins (original recipe says 24 but I can only get 18 out of the batter)

Blueberry Sweet Rolls

 
There is a certain bakery near us that has the most amazing sweet rolls. People will often bring them for us at my work, or if it has been a while we will encourage our boss to get some on her way in. Everyone loves them. They have a wide variety of flavors including cinnamon, blueberry, raspberry, and orange. Yes I have tried them all, and no I can not pick a favorite. My favorite changes depending on my mood that day, but I can tell you that I always enjoy them. Well this week we found blueberries on sale at Winco. We of course had to get as many as possible. I was really in the mood for some sort of bread and decided that I could make blueberry sweet rolls just like the local bakery. I made them and was so glad that I did. I could have eaten the whole pan. Luckily (for my thighs) I refrained. But needless to say they are delicious!

Blueberry Sweet Rolls

Dough
5 1/4 c. white flour
1/4 c. sugar
1 1/2 tsp. salt
1 1/2 rounded tablespoons saf-instant yeast
3 T. oil
2c. hot tap water


Filling
2 cups blueberries
1/2 cup sugar
2 tbs flour
2 tsp lemon juice
3 tbs butter

Browned Butter Glaze
1/4 cup butter
2 cups powdered sugar
1-2 tbs milk
1 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a jelly roll pan with tin foil or a silpat to help with the clean up process.

For the dough: Mix dry ingredients to bowl of stand mixer. Add oil and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water, if too wet add more flour. Dough should clean the bowl of the mixer. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Let dough sit in the mixer for 10 minutes (set a timer if you are like me and most likely would forget about it). After the 10 minutes is up turn the mixer on for about 30 seconds then turn it back off again. Repeat the process of letting the dough rest/rise then turning on mixer 2 more times.  During the down time make the filling.

Filling: Combine all ingredients in a blender or food processor. Blend until fruit is blended down and more liquid. I like mine quite blended, but if you like more chunks feel free to only blend it a small amount or add fresh blueberries after the blending process is done. Pour blended blueberry mixture into a medium size sauce pan. Place the pan over medium heat. Heat until mixture thickens. Once thick take off heat and set aside to cool. It is ok if it is still warm, but you don't want it boiling hot when you spread it on the dough.

After the final resting and turning on the mixer process turn dough onto a well floured surface. Split the dough in half working with one half at a time. Roll out half of the dough into a rectangle. Spread filling on rolled out dough. I found that cutting the dough into long strips with a pizza cutter and then rolling it up was easier and less messy than rolling it up then cutting it, but you can do this step however you want. Place rolled up sweet rolls on prepared baking sheet. Allow about an inch in between pieces to allow for rising, but to still let them tough slightly once baking. Bake at 375 for 15-20 minutes or until dough is a light golden brown.


Browned Butter Glaze: Over medium heat heat butter until it is browned. (It starts turning a nice amber color and gives off the most delicious nutty smell) Pour browned butter into a heat proof bowl and add powdered sugar and milk. Mix with a whisk or hand mixer until combined. I like mine to be just slightly thinner than I would make it if I wanted it to be spreadable. Drizzle glaze over warm sweet rolls and enjoy!

French Breakfast Muffins

I'll be honest, I don't know if this recipe is actually french. But then again, there are many recipes that claim to be french, but really aren't. The name does make them a little more intriguing than just breakfast muffins. If I saw a recipe for breakfast muffins I might look at it (mealy because I love breakfast), but French Breakfast Muffins... I definitely am more interested. I got this recipe from a friend, and as soon as I read what was in it I knew I had to try them. Let me tell you that these muffins are delicious! My friend also likes to call them doughnut hole muffins because that is what they remind her of. I am honestly not a huge fan of doughnuts, but these muffins I am huge fan of! I may or may not have eaten them for dinner last night, and lunch today (yes I know somehow I missed breakfast). I hope you enjoy them as much as I do. I think I better go eat another one right now!

French Breakfast Muffins

I like to call these “donut hole muffins,” because they taste like cake donuts.

MUFFINS

2 cups flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 large egg

1 cup plus 2 Tablespoons milk

6 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

CINNAMON-SUGAR TOPPING

1/2 cup sugar

1/2 teaspoon cinnamon

2 Tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 375.

Butter the bottoms only of 12 standard size muffin cups and set the pan aside.

Combine dry ingredients in a large bowl.

In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.

Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.

Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.

While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.

Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.

Makes 12 muffins

Thanks Melanie for the great recipe!

Creamy Crock Pot Spaghetti

Who would have ever thought that spaghetti could get any easier? Spaghetti for many of us is that go to recipe when we don't want to cook anything, or we just don't have time. Somehow this recipe took that concept, and made it even better. Really the only part of this recipe that takes any time at all is cooking the meet. Then you throw everything in and you can continue on your merry way, not worrying about a thing. A few hours later you have the most delicious spaghetti ever! My husband went back for not just seconds but thirds. This recipe will definitely be appearing in our house again! I threw some pureed zucchini in with the sauce. It doesn't change the taste and you get some more  veggies in your meal! This recipe also makes a ton so I have left overs which I love taking to work.

Creamy Crock Pot Spaghetti

1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder or salt
3 jars 26 ounce pasta sauce
2 cups pureed zucchini (optional)
1 pound spaghetti noodles
1/2 cup Parmesan Cheese
4-8 ounces cream cheese
1-2 cups chicken broth

1. Cook/brown beef in a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
2. Pour one jar of pasta sauce and pureed zucchini if using into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.
Makes 10-12 servings

Recipe Source: Picky Palate

Chocolate Lava Cake

I love chocolate. I love love love this cake. I pretty much love everything that has to do with this cake. I love that each person gets their own individual cake. I love that they are rich and full of chocolate. But mostly I love that they are ooey gooey in the middle!

I know there are many recipes that call for egg yolks or egg whites. If I can find some that I can make on the same day that is wonderful, otherwise I hate it! I don't like wasting either the yolk or the white. Sometimes I will save them. Sometimes I will make scrambled eggs with whatever extras I have. And sometimes I find recipes like this that I can just use the whole egg instead!

Chocolate Lava Cake

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4

Ingredients:

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins well, and pour in chocolate batter.
6. Cook for about 10 minutes. (See tips below)
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!

Tips:

You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving.

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!

Recipe Source: Famous French Desserts

Stovetop Broccoli and Cheese Chicken Pasta

I am always looking for new dinner recipes. We honestly eat very simple dinners around my house. This recipe was very tasty. I also loved it because I had all of it on hand. I love when I can make a dinner and not have to go to the grocery store to get everything that is in the dish. I mean don't get me wrong I love going to the grocery store (this actually is true) but mostly because I love food. This recipe was fairly easy, very tasty, and didn't take too long to make. It is also very kid friendly. Again lets be honest, almost everything i like, kids like...I don't think I have gotten my big girl taste buds yet. I was thinking that this recipe is actually quite healthy, but then I remembered the cube of butter that is in the sauce. I personally don't think butter is bad for you, but it definitely isn't low fat or low in cholesterol.  But again, I love butter and use it a lot of recipes!

  

 Stovetop Broccoli and Cheese Chicken Pasta

1 pound thin egg noodles
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 cups shredded cooked chicken breast
1 pound broccoli florets, steamed
1-1 1/2 cups milk

1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.

2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.

Makes 6 servings

Recipe Source: Picky Palate

Simple Breakfast Syrup

I love breakfast. I always have. Do you ever have those days where you want something delicious like pancakes, waffles, french toast, or whatever it may be, but you realize that you ran out of syrup last time you ate one of those items? No? So its just me huh? Well this does happen to me sometimes. I typically love getting pure maple syrup. I feel like its just a little bit healthier, but on those days that I don't have any or just feel like having something sugary then this syrup is a life saver! It is quick and easy to make. It is very low maintenance. You can get it started, then finish making the rest of you breakfast without much worry. This recipe is one I got from my mom, and is the syrup recipe she would make whenever we wanted or needed homemade syrup.

Simple Breakfast Syrup

2 cups white sugar
2 cups brown sugar
2 cups water
1/3 cup Karo syrup
1 tbs pure maple syrup (if using mapleine use only 1/2 -1 tsp)
1 tbs vanilla

Combine both sugars, water, and Karo syrup in a medium sized heavy duty saucepan. Mix briefly to combine. Cook over medium high heat. Once mixture starts to boil continue to simmer for 5 minutes. Remove from heat and add maple and vanilla. Serve warm or at room temperature (I prefer warm). Technically you should be able to store it at room temperature, but I store it in the fridge just to be safe, then warm it up before I use it.