Delightful Cookies to Make for Bridal and Baby Showers

June 7, 201735 Comments

I don’t know about you guys, but in our family at bridal and baby showers there are always trays and TRAYS of cookies for us to stuff our faces with! There is just something so satisfying about a good cookie, and so many of them are gorgeous to look at as well. I often wander over to the cookie table once I have made my rounds of hellos just to take a look at all of the wonderful creations my friends and family have brought along.

With that being said…I love to see (and eat) the “classics” but I also love to try something new. So whether you’re looking for your next show stopping , mouth watering cookie recipe, or just came to check out a couple of the classics, I hope you leave with a recipe or two that you’ll be excited to bring along to all those showers you have on your calendar!

I am excited to feature some of my favorite cookie recipes you know and love from the blog as well as some great new ones from my fellow bloggers. Here we go!

rhubarb coconut macaroons from: the cookie writer

A perfect flavor combination of sweet with the sour from the rhubarb, what a delicious and beautiful update on the classic coconut macaroon! I will be making this one for a baby shower I have this summer!

Rhubarb-Coconut-Macaroons

courtesy of: the cookie writer, click here for the recipe

Nutella Palmiers from: Beth dunham

Ok so who doesn’t love nutella?! For real right? These cookies use a store bought puff pastry with the tasty chocolate hazelnut spread to create a stunning “cookie” that looks like you spent hours making. This is one you have to make!

Nutella-Palmiers

courtesy of: beth dunham, click here for the recipe

classic french macaron from: ahead of thyme

Ahhh macarons…they are seriously so gorgeous and are the type of “Show-stopping” cookie you will want to make for the bride or mommy-to-be! They melt in your mouth and the buttercream filling gives you the perfect ooey texture you crave in a cookie. I love that you can also customize the filling to coordinate with the shower colors (just add some food coloring before filing!)

classic-french-macaron

courtesy of: ahead of thyme, click here for the recipe

italian choco orange spice drop cookie from: she loves biscotti

if you have ever been to an Italian shower you have seen these gems on a tray, and they are definitely one of my favorites! A cakey texture filled with a hint of spice and the sweetness of the chocolate and orange, everyone always seem to grab these from the tray first!

Chocolate-Orange-Spice-Drop-Cookies

courtesy of: she loves biscotti, click here for the recipe

chocolate peanut butter cheesecake cookie cups from: crumb kitchen

This is a special treat you will want to make for the bride (or mommy-to-be) that you really want to indulge! They are filled with a no-bake chocolate cheesecake and it even uses store bought cookie dough! What a winning combination!

chocolate-peanut-butter-cheesecake-cookie-cups

courtesy of: crumb kitchen, click here for the recipe

classic italian amaretti cookies from: The olive blogger cookie vault

No cookie tray is ever complete for me without a delicious Amaretti! Perfectly crunchy with a chewy middle, it is loaded with almond flavor and goes wonderfully with a cup of coffee. This recipe makes a TON too, which means you will always have them on hand for a quick tray.

Amaretti-and-Coffee

from my cookie vault, click here for the recipe

marlene’s sour cream cookies from: cooking with carlee

Here is a real classic for any cookie tray, the cookie itself is slightly dense with a delicious soft bite and then you can use either a buttercream or royal icing on top (I personally prefer buttercream). You can cut them into any shape you want (cue the cute rubber ducky or gorgeous wedding dress) and then go to town with decorating!

Sour Cream Cookies

courtesy of: cooking with carlee, click here for the recipe

Brownie Biscotti from: The Olive Blogger cookie vault

If you have been following the blog you know that this “biscotti” recipe is a real keeper that everyone loves! It is easier than a traditional biscotti as it does not require flips and multiple bakes, and the chewy brownie flavor is a hit with everyone young and old!

Brownie Biscotti

from my cookie vault, click here for the recipe

OATMEAL CHOCOLATE CHIP COOKIES FROM: PEPPERS AND PENNIES

This is a classic cookie everyone will love. IT has a crunchy outside and chewy middle and uses steel cut oats and loads of chocolate chips. In fact, you will probably want to make a double batch with how easy these ones are!

Chewy-Chocolate-Oat-Cookies

Courtesy of: peppers and pennies, click HERE for the recipe

cranberry and pistachio shortbread from: kitchen divas

Every bite of this cookie has cranberries and pistachios, a winning combination that will be enjoyed by everyone. It is a nice update on a classic shortbread cookie that can be adapted to your tastes.

Cranberry-Pistachio-Shortbread-Cookies

courtesy of: kitchen divas, click here for the recipe

Remember to follow along with what’s new on Instagram (@TheOliveBlogger) and #OliveYum your photos so I can see and share your creations! Happy Baking!

Strawberry Mint Bliss – A Delicious Summer Drink

May 19, 201718 Comments

It has been a few weeks since we last spoke, and I am sure you guys will be just as excited as I am about today’s drink recipe! The name says it all, Strawberry Mint Bliss, a blend of fresh strawberries with crushed mint and a couple other yummy ingredients. It is everything you need on a hot summer day while sitting out under the shade of your patio umbrella, or while in the pool (which is how I plan to enjoy it over and over again).

I made this tasty drink for Mother’s Day this past weekend for my mom and pregnant sister (eee!) so of course I had to make one non-alcoholic, and it honestly tasted just as good. We all slurped them back pretty quick while we enjoyed our waffle bar brunch, and agreed that it is a winner for the hot days we have ahead. It is simply a gorgeous drink to look at with the combination of bright red strawberries and the green mint leaves and it is finished off with the addition of Italian Soda really makes it quite refreshing.

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Strawberry Mint Bliss – A Delicious Summer Drink

Ingredients

1 bottle of Italian Soda (1 L)
1 bunch Fresh Mint, washed
1 pkg Strawberries, washed and sliced
1/2 cup White Rum (adjust to your taste)
Ice

Instructions

Pour soda into a drink pitcher and add rum to your preferred taste (I did about 1/2 c for the entire jug but you can do more or less).
Rip off about 1/3 c of mint leaves and gently "crush" between your fingers to release the oils, add to pitcher of soda.
Stir all the above ingredients together with a handful of ice cubes and add your sliced strawberries (I reserved a couple to place on the glass for added fun!).
Serve in mason jars with green straws to compliment the mint, and ENJOY

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more drink recipes below!

I mean really, could it be any easier to make? Be sure to buy double the ingredients if you are entertaining a larger crowd as it will be gulped back faster than you can make it. Also be sure to check out last years Mother’s Day drink, The Sparkling Unicorn here as well as other fun drink recipes on our Drinks Page. There is a fun drink waiting with your name on it!

Easy Homemade Guacamole Recipe

April 26, 2017June 3, 201716 Comments

Cinco de Mayo is almost here guys, and what could be better than a super easy Guacamole Recipe to go along with your celebrations?! It is that time of month again, our Recipe Swap club is honestly one of my favorite things in the month, I always look forward to diving into my fellow foodies sites to see what recipes I can make and I am so excited to be sharing this recipe with you from my friends over at The Culinary Taste. Look at how gorgeous and fresh the ingredients are:

This month was an easy decision, I love avocados and anything you can make with them! This Guacamole Recipe is so simple and packs a ton of flavor. You can have it ready in literally 5 minutes (although I prefer mine to sit in the fridge for a couple of hours to blend all of those delicious flavors together). And don’t worry about it going brown, I have a super awesome trick for keeping it beautifully green further down. The thing I love about Guacamole is really how easy it is to customize to your own tastes. The original recipe doesn’t call for any heat, but my hubby and I like a little tingle in our Guac so we added in half a jalapeno.

Yum

Easy Homemade Guacamole Recipe

Ingredients

2 avocados, smashed (See my tricks below)
1 small onion, diced finely
1 piece of garlic, diced finely
2 sm tomatoes (we used on the vine) diced
1/2 jalapeno very finely diced
Juice out of half a lemon or a whole lime
Salt to taste
Tortilla chips and veggies for serving
Instructions

Instructions

Mix all ingredients together until well combined. It will be slightly chunky, but you can mash the ingredients together with a fork to the consistency you prefer. Add in a pinch of salt (maybe more) to bring out the flavors as needed.
Place in the fridge for at least 2 hours for the flavors to come together until you are ready to serve.

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How easy was that!? So remember I promised you a super cool trick for keeping your Guac green? I have heard of so many different tricks, and have tried many myself (most notably the addition of extra lemon juice) but so many of the tricks mess with the flavor of the actual Guacamole Recipe. I came across this tip and decided to give it a try, and it actually works! Ready?! Once your Guac is in a bowl and ready to go in the fridge add a thin layer of water and cover with plastic wrap. When you are ready to serve, gently pour the water off and mix in the little bit that stays on top! Yep, that’s it! And I swear to you it actually works, and doesn’t alter the flavor at all!

Here is another great and simple trick for cutting your avocados! Once cut in half you want to cut vertically through the avocado but not the skin, then go the other way and you will have little cubes that will fall out when gently scooped with a spoon! They are the perfect size for mashing into this Guacamole Recipe, and even great for when you want a quick avocado toast.

Be sure to grab yourself a margarita and check out The Culinary Taste for the original recipe HERE!!

Lemon Amaretto Tiramisu Dessert

April 24, 201718 Comments

Mother’s Day and warmer days are ahead my friends, which means it is time to start adding some new and tasty desserts to your recipe box! This Lemon Amaretto Tiramisu is a real game changer, in fact it is so delicious that I think you will be making it over and over again this summer! This Tiramisu is super light and fresh tasting, and the addition of the lemon curd is seriously amazing…it gives it that nice tart punch you crave on the hot summer days (think of a delicious glass of lemonade puckering your lips).

In a traditional Tiramisu the cookies are first soaked in espresso and coffee flavored liquor, which many people find overpowering and heavy. This one however is instead dipped in a simple syrup created with Amaretto (which is a lovely almond flavored liquor) and perfectly compliments the sweetness of the mascarpone layer. Heavenly right?! There are a few steps for making the dessert, but it really comes together quickly once you have everything going, and trust me when I say the time it takes to make it is more than the time it will take for you to devour it!

Yum

Lemon Amaretto Tiramisu Dessert

Ingredients

1 1/2 cup sliced almonds
1 egg whites
1/2 cup granulated sugar
1 pkg Lemon Pie Filling (generally requires 2 egg yolks)
1 tub (475 g) mascarpone cheese
2 cups icing sugar
1 teaspoon vanilla
2 1/2 cups whipping cream 35%
3/4 cup Cool Whip
1/3 cup amaretto liqueur
18 ladyfinger cookies (2 pkg)

Instructions

Preheat oven to 350 F . Beat the egg white in a small bowl and toss almonds until well coated. Stir in 1/4 cup of the granulated sugar until well combined. Spread onto either parchment lined baking sheet, or a silicone mat (see photos). Bake and stir after about 5 minutes, place back into the oven until light golden, about 5 mins. Set aside.
Prepare lemon curd according to package, allow to cool slightly and add in the cool whip. Stir until well combined (should be a soft yellow). Place in the fridge until ready to assemble (can make a day in advance).
In stand mixerl, beat together mascarpone, icing sugar and vanilla until smooth. Empty into bowl so you can prepare whipped cream.
Beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture using a silicone spatula and put in fridge until ready to assemble.
In small pot cook remaining granulated sugar (1/4 c) with 1/4 cup water over medium heat and stir constantly until sugar is dissolved. Remove from heat and let cool completely. Stir in amaretto. Dip both sides of ladyfinger cookies in amaretto mixture and place in a single layer in a 13x9" baking dish.
Spoon mascarpone mixture over ladyfingers, spreading to edges gently pressing down so mixture fills holes. Spread lemon mixture evenly over top. Prepare the rest of the whipped cream and spread over lemon mixture, top with almonds and serve.

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tips and tricks for lemon amaretto tiramisu

Prepare the lemon curd and mascarpone mixture a day in advance so you just have to assemble the dish when you want it.
Going to multiple events in a weekend?? No problem! This recipe can easily make two 8″x8″ dishes instead (your layers won’t be as thick but will be JUST as tasty).
Put your sugar water mix in the fridge once it comes off the stove to cool it down faster!
Be sure to soak your cookies long enough (about 10 seconds a side) you want them to be soft with a slight bite to them (plus the more amaretto mix they soak up the better).

Ok, well now that I have finished the post I think I need to go make it again!! Be sure to let me know what you think of it! And if you love lemon recipes as much as I do be sure to check out my Raspberry Lemon Meringue Tarts (another simple and deeeelicious dessert to make for any event!). Enjoy <3

This recipe was adapted from Canadian Living.

Carrot Cake Trifle with Cream Cheese Frosting

March 29, 201716 Comments

With only a couple of weeks to go until Easter I thought I would share another SUPER EASY dessert recipe that anyone can make! This delicious Carrot Cake Trifle uses a boxed cake mix and homemade Cream Cheese Frosting and comes together in no time. I even added in some candied walnuts to give it a nice crunchy texture between the layers! There is something about Carrot Cake and Easter…I mean, maybe it is just our home, but they really do go hand-in-hand. The cake has a very subtle spice to it which is complimented by the thick, creamy frosting (which is great for cupcakes too)!

I chose to do mine by cooking the cake in two 10″ cake pans (just based on the size of my trifle dish) but you can cook it as a rectangular cake and crumble the pieces if you prefer! Either way, this is one deeeelicious dessert. I even thought about doing it as individual servings in martini glasses instead, and actually might end up doing it this way for Easter dinner…I think it would be cute to give each guest their own “mini trifle” to dig into!

You can see in the picture here how I did the layers. Be sure to get your icing all the way to the edge and press some of your candied nuts there too so they show when you get the next piece on!

Yum

Carrot Cake Trifle with Cream Cheese Frosting

Ingredients

1 box Carrot Cake Mix
1 cup Candied Walnuts (see recipe link)
1 pkg Cream Cheese - softened (8 oz)
1 cup Butter - softened
3 cups Powdered Sugar

Instructions

Prepare and bake Cake Mix as per instructions on the box (see notes about pan sizes in post)
In a stand mixer (or with hand mixer) beat together cream cheese and butter until soft and fluffy. Add in powdered sugar 1 cup at a time and mix until smooth (may not need all the sugar)
If you find you icing is too thick you can add milk in 1tsp increments until it reaches a creamy consistency (it shouldn't fall off the whisk)
Allow cake to cool completely
Assemble in chosen dish in the following order:
Cake - 1/2 of the icing - 1/2 c walnuts and repeat. If you have any extra cake (I cut the tops of the cake to make it flat for layering) you can crumble on top like I did!

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Don’t forget your Candied Walnuts – Get the recipe HERE.

Raspberry Lemon Meringue Tarts – A Twist on the Classic Lemon Meringue Pie

March 26, 2017March 29, 201714 Comments

If you are on dessert duty this Easter (or any Holiday really) then you NEED to make these Raspberry Lemon Meringue Tarts! They are the easiest dessert you can make, and will impress even the biggest Lemon Meringue fans in your family. I even added a little extra ingredient to the tarts that is sure to crown you the dessert Queen (or King!). When I think of lemons and desserts I automatically go to pies/tarts, but I really wanted to step it up and give you something fun and new. This is where the raspberry comes in! It is just the right amount of sweet mixed with the tartness of the lemon, and leaves your taste buds singing in happiness! And, it makes these gorgeous tarts even prettier once you bite into them (yes it is possible!).

I have loved making pies since I was a teenager, from the homemade crust to the endless fillings, everything about pie makes me happy…but when a Holiday like Easter comes around I always start to stress out about how I will have the time to make the main meal and all the desserts everyone has come to expect from me. That my friends is why I am sharing this super easy, and fast, recipe with you today (hint: you only have to make the meringue from scratch!). Anyways, enough talking, let’s get to those Raspberry Lemon Meringue Tarts shall we?!

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Raspberry Lemon Meringue Tarts -Easy and Quick!

Ingredients

2 pkg of 12 three inch Tart Shells (or you can make your own!)
1 pkg Lemon Pie Filling Mix (generally requires eggs and water)
1/2 c Raspberry Preserves
2 Egg Whites
1/4 c Sugar

Instructions

Prepare Tart Shells as per the package and allow to cool. Spoon about 1 tsp of raspberry jam into the bottom of each tart.
Set oven to 425 degrees Farienheight.
In the meantime, prepare Lemon Filling according to package (*Save your egg whites to use for meringue!), spoon into your cooked tart shells and and set aside while you prepare your meringue.
In stand mixer whisk egg whites on high for about 30 seconds. Slowly add in the sugar and whisk on high until stiff peaks form (about 1-2 minutes)
Spoon onto your filled tarts and fluff (see tips below for making it stick!).
Bake in the preheated oven for 5-7 minutes, until lightly browned on top.

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There is nothing wrong with using store bought tart shells and lemon pie filling mix. I repeat, NOTHING WRONG! It is just as tasty as homemade and will save you so much time! I personally prefer to use Tenderflake 3″ Tart Shells (they are larger than the quiche shells you can buy, which means more Lemon Meringue for you!) and I have been using the Shirriff Lemon Pie Mix for years! You can use your favorite brands, or make your own if you want to go all out.

tips and tricks for the perfect raspberry lemon meringue tarts

Make sure you cook your tart shells until they are lightly golden, you do not want them to be mushy under the lemon meringue, this step is VITAL!
The lemon curd should cool slightly before filling your shells, you do not want to put it in right from the stove top (although the package will tell you otherwise!).
For the meringue, make sure your egg whites are COLD. In fact, make sure your bowl is cold too! Put it in the fridge for 10 minutes before whisking to make sure it is the right temperature.
Before putting your meringue on to your tarts take a small amount and spread on top of the tarts. Using a bamboo skewer (or fork) lightly scrape it into your lemon curd. This helps the meringue stick so it doesn’t fall off when you take a bite!
Once you spoon the meringue onto your tarts use the skewer to “fluff” it to get those gorgeous peaks you see above!
Keep a close eye on them in the oven, you don’t want to burn the meringue.

Kale and Broccoli Salad- New Salad Favorite!

March 19, 2017March 19, 201731 Comments

I am so excited to share this recipe with you guys today! It is part of the monthly Recipe Swap that I am a part of, which I grow to love more and more every single month! It really gives me the chance to try some amazing recipes which I then get to share with you. This month I had The Cheerful Kitchen and chose to make their Kale and Broccoli Salad which I can guarantee you will become your new go-to salad for any event.

This Kale and Broccoli Salad is loaded with so many good-for- you foods, from the kale, broccoli and cabbage, to the pepitas that you sprinkle on top, it is a feel good dish that your friends will beg you to make for them again and again. I love that it makes such a big bowl too, there is more than enough to go around at a dinner party, or keep for yourself for lunches! It comes together in minutes and the dressing is a perfect compliment with its slight acidity and tang…in fact I am already thinking of how well the dressing would go with a number of salad dishes I make. We took a couple of short cuts with this one, although you can shred the broccoli and cabbage yourself, I went for my go-to mix from my local grocery store. The nice thing with the mix that I use is that it also has carrots in it which add to the already beautiful colors in this salad.

Yum

Kale and Broccoli Salad- with Creamy Coleslaw Dressing

Ingredients

• 2 cups washed and chopped kale
• 1 pacakge of broccoli slaw (with cabbage and carrots in it)
• 1/3 cup Mayo
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Apple Cider Vinegar (or White Wine Vinegar)
• 1 Teaspoon Honey
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Celery seeds
• Sunflower or Pumpkin seeds for garnish
If you want to shred the cabbage and broccoli yourself you will need : 1/2 cup red cabbage, 2 cups green cabbage, 2 cups broccoli (use a box grater or food processor with the appropriate blade for shredding).

Instructions

Prepare the cabbage, kale and broccoli and combine them in a large bowl.
In a small bowl, whisk together the mayo, apple cider vinegar, honey, dijon mustard, salt, pepper and celery seeds.
Pour the dressing over the greens and mix until combined.
Cover and put in the fridge until you are ready to serve (at least 30 mins).
You can make this salad the day before by mixing in half of the dressing and reserving the other half until you are ready to serve.

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So what do you think?! I bet you are ready to go and make this right now! Be sure to let me know what you think of it, and if you make it for an event you can even tag me on Instagram! Stay tuned for some really YUMMY Easter Recipes coming next week!

Find the original recipe here, along with many other yummy dishes from The Cheerful Kitchen!

Banana Apple Muffins with Oats

March 3, 201720 Comments

Well friends it is time for another Recipe Swap, who’s excited!? This month I had my good friends over at FizlDizl and I chose to make their Banana Apple Muffins…I mean who doesn’t like a good muffin on an otherwise grey Spring day? They are delicious on their own or enjoyed with a nice cup of tea. These muffins are super easy to make and are full of so much flavor! I loved the addition of the oats as well, it gave them a great texture and helped to bind the apple and banana together nicely.

Okay, is that not the CUTEST tea towel you have ever seen!? My sister gave them to me at Christmas and honestly I am so in love with them! Anyways…back to the muffins!

The original recipe called for a boxed Banana Bread mix, which is totally awesome if you don’t want to make your own, however I chose to use an old Banana Bread recipe that I had and incorporated the rest of the ingredients for these delicious Banana Apple Muffins. I love how versatile the recipe is as well, you can really use whatever apples you have on hand (I used Gala, the original recipes uses Granny Smith) and you probably have the rest of the ingredients you need to make them tonight. The addition of some subtle spice really sets these muffins apart, they turned out AMAZING and I know that you guys will love them too!

Yum

Banana Apple Muffins with Oats

Ingredients

1/2 c Butter
1 c Granulated Sugar
2 Bananas (mashed)
1/2 lg Apple (finely grated)
1/4 c Dried Cranberries (chopped)
2 lg Eggs
1 1/4 c Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 c Oats (quick cooking)

Instructions

Preheat oven to 350 degrees Fahrenheit, place muffin liners in muffin tray and set aside.
In a mixer cream together your butter and sugar. Add in your eggs and beat thoroughly. Mix in mashed Bananas and grated Apple until combined.
Sift your dry ingredients together in a medium bow (Flour, Baking Soda, Salt, Cinnamon, Nutmeg) and slowly add to your wet ingredients and mix until just combined.
Add in Oats and Cranberries and stir (again until just combined, you do not want to overmix them).
Fill muffin cups to 3/4 full.
Bake for 17-20 minutes depending on your oven. They are done when a toothpick comes out clean, or until slightly brown on top.

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Tips and Tricks for the best banana apple muffins

Bananas not ripe? That’s okay! Here is a sweet trick to get them ready for you to bake NOW! Place bananas on a try in an oven set to 300 degrees Fahrenheit and bake for 10 minutes (until peel turns brown/black) allow them to cool before squishing them out!
Use a Cookie Scoop to fill your muffin cups, this will ensure they are the same size and can cook evenly.
Use Muffin Liners, trust me! When making muffins, especially ones with oats, you want to line your tin so they come out nicely…otherwise you will be scraping chunks of muffin out of the muffin tray!
Keep an eye on them when they are cooking, but don’t open the oven door! You want to make sure you do not overcook them, and because oven temperatures vary you want to ensure you take them out when they are done.

Find the original recipe HERE and be sure to check out FizlDizl for more than just your recipes! They have an amazing Shop Page where sales from their beautiful handcrafted products go towards helping those less fortunate. I seriously LOVE these guys!

Butter Chicken Poutine with Naan Bread Fries

February 15, 201715 Comments

Get ready to have your mind blown, this Butter Chicken Poutine is not your “normal” poutine recipe…no no, I decided to use Naan Bread as my fries! Oh ya, you definitely read that right, and you are going to want to grab a pen and make your shopping list now because this recipe is AMAZING!

So, what sparked this GENIUS IDEA you ask?! Well, as part of one of my blogging groups there are monthly challenges using a specific recipe item or dish, in this case it was Naan Bread, we then create a dish and share within the group so that everyone can see what was created. When I first saw the idea I thought “Pizza! We do Naan Bread pizzas weekly in our house…so quick and easy…” but then I thought I wanted to go further with it and give you guys something you haven’t seen before. And that is exactly what I did! Look at it, so gloriously yummy!

Not only is this recipe full of flavor, but it is actually really, REALLY easy to make too! The butter chicken is placed on top of the crispy Naan Bread (don’t worry I’ll tell you how to do this too) and then smothered in cheese and cilantro. What isn’t there to love about this dish?! Every single bite that you take leaves you wanting more…it’s a good thing this recipe makes enough to serve 4 dinner sized portions!

Yum

Butter Chicken Poutine with Naan Bread Fries

Ingredients

1 pkg Naan Bread (you only need 3 for the recipe)
5-6 Boneless, Skinless Chicken Thighs
1 cup Grated Mozzarella Cheese
2 tbsp Fresh Chopped Cilantro
1 jar Butter Chicken Sauce (I used KFI but you can use any one you love!)
Salt and Pepper

Instructions

Cut chicken into cubes and cook according to directions on sauce (generally, you pan fry chicken until browned, add sauce and cook for 5 mins on low simmer)
Set oven to low broil and place 3 Naan Bread inside (**Keep an eye so they don't burn!) flip after about 2-3 mins when they get slightly crisp and broil additional 2 mins.
Cut Naan into "fry sticks" and set aside.
In a small bowl assemble ingredients as follows: Naan fries, Butter Chicken, Cheese Cilantro. Have fun and add as much or as little for the above ingredients!

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There are a couple things I am already thinking about for the next time we make this too! First, I would love to try it with some plain Greek yogurt on top, or even some crumbles of goat cheese. I think this would give it a really nice tangy flavor! Also, I would love to try it with actual cheese curds (these are traditionally used when making poutine!). With that said, this dish is incredible just as it is, and I know you will love it too!

Microwave Mug Cake Recipes – Salted Caramel and Chocolate Brownie!

February 8, 201712 Comments

Oooo do I have a TREAT in store for you guys today! If you enjoy indulging in a slice of chocolate cake every once in awhile, but just don’t have the time or patience to make it, don’t you worry…your newest and QUICKEST recipe is here : Mug Cakes!! These tasty desserts seem to be growing in popularity, and for really good reason if you ask me! The Mug Cake Recipes that I have for you guys are awesome for a few reasons; they take under 5 minutes from start to finish (yep that includes cooking time), they use ingredients that you already have on hand, and they are just simply DELICIOUS ! Guys, don’t just take my word for it…look at them!

This is the Chocolate Brownie Mug Cake (with a gooey peanut butter middle!). Find the recipe for both Mug Cakes below!

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Microwave Mug Cake Recipes – Salted Caramel and Chocolate Brownie!

Ingredients

Salted Caramel Chocolate Mug Cake

1/4 c Flour
1/4 tsp Baking Powder
2 tbsp Cocoa Powder
2 tbsp Sugar
1/8 tsp Kosher Salt (Sea Salt)
2.5 tsp Caramel Sauce
1 Tbsp Chocolate Chips (semi-sweet or milk)
1/4 c Milk (heat in microwave 12 seconds)
2 tbsp Butter (melted, allow to cool)

Chocolate Peanut Butter Brownie Mug Cake

See above and substitute caramel sauce for peanut butter, eliminate salt and increase sugar to 2.5 tbsp.

Instructions

Heat milk and melt butter, set aside.
In small bowl sift together flour, baking powder, cocoa powder, and sugar.
For Caramel Cake: add in 1 tsp caramel sauce, milk and butter. Mix well until there are no clumps. Mix in chocolate chips.
Pour half of mixture in mug, add additional 1 tsp caramel sauce and top with the rest of batter.
Microwave on high for 1 minute, drizzle with remainder of caramel and sprinkle with salt.
For Chocolate Brownie Cake: Steps 1 and 2 above, then add in milk and butter mixing until no clumps. Add in chocolate chips. Pour batter into mug. Gently form peanut butter into log using two spoons and push into the center of batter. Microwave on high for 1 minute. Top with icing sugar if desired!

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The Olive Blogger - Recipes for Everyone

Did you even finish reading the recipe before you started to gather your ingredients (ha!) I don’t blame you, they are super easy to make and really will curb any sweet tooth you have! Another thing I love about any Mug Cake recipes is that you can really customize it to your own tastes. As long as you have your basic ingredients (flour, sugar, baking powder, milk, butter) you can really get creative and add in things that you love! Why not try a chocolate coconut mug cake? Or how about a peanut butter and jelly mug cake?! The possibilities are really endless!

looking for more sweet treats?!

Check out my Dessert page, you will find a nice mixture of easy and decadent treats to make for any craving!
Check out this delicious Monkey Bread from our friends at FizlDizl!
Want a new muffin recipe?! Try our Coconut Carrot Muffins!

rhubarb coconut macaroons from: the cookie writer

courtesy of: the cookie writer, click here for the recipe

Nutella Palmiers from: Beth dunham

courtesy of: beth dunham, click here for the recipe

classic french macaron from: ahead of thyme

courtesy of: ahead of thyme, click here for the recipe

italian choco orange spice drop cookie from: she loves biscotti

courtesy of: she loves biscotti, click here for the recipe

chocolate peanut butter cheesecake cookie cups from: crumb kitchen

courtesy of: crumb kitchen, click here for the recipe

classic italian amaretti cookies from: The olive blogger cookie vault

from my cookie vault, click here for the recipe

marlene’s sour cream cookies from: cooking with carlee

courtesy of: cooking with carlee, click here for the recipe

Brownie Biscotti from: The Olive Blogger cookie vault

from my cookie vault, click here for the recipe

OATMEAL CHOCOLATE CHIP COOKIES FROM: PEPPERS AND PENNIES

Courtesy of: peppers and pennies, click HERE for the recipe

cranberry and pistachio shortbread from: kitchen divas

courtesy of: kitchen divas, click here for the recipe

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