Garlic Parmesan Breadstick Recipe

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Garlic-Parmesan-Breadstick-Recipe Garlic-Parmesan-Breadsticks

I am always looking for delicious recipes to add to my dinner game, and this Breadstick Recipe from Amber at Simply Made Recipes was instant love for my tummy! This recipe is so easy to make and is loaded with garlic and parmesan, two of my favorite things! You can make them to go with any type of meal and they are perfect for the cool days ahead to dip in a nice big bowl of stew or soup!

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Garlic Parmesan Breadstick Recipe

Garlic Parmesan Breadstick Recipe

Ingredients

  • 1 cup Warm Water
  • 3.5 cups Bread Flour
  • 2 tbsp Olive Oil
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Yeast
  • 4 tbsp Butter
  • 1 clove Garlic
  • Salt
  • Italian parsley
  • 1/2 cup Parmesan cheese
  • Garlic Butter

Instructions

  1. See site for full cooking instructions
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Find the cooking instructions over at Simply Made Recipes here!

Garlic-Breadsticks

Here are some delicious recipes to make along side your Breadsticks: 

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Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

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Pumpkin-Spice-Muffins Pumpkin-Spice-Muffins-with-Frosting

Nothing says Fall like the scrumptious scent of Pumpkin Muffins wafting from the kitchen while the sun bursts through your open windows allowing a crisp breeze to take you away to another place…ahh how I love this season! I couldn’t think of a better thing to do with my day off this week than do what I love the most…BAKE! Which is why I am sharing with you guys my delicious Pumpkin Muffin Recipe!

Remember those Pumpkin Scones we made the other week? Well, I wanted to make that Spiced Cream Cheese Frosting again which is why I decided to pull out another pumpkin recipe for you guys to enjoy! The muffins are so fluffy and full of flavor on their own, but after topping them with the spiced icing…O-M-G you guys will never believe how wonderfully the flavors mesh! Just look at how gorgeous they are:

Pumpkin-Muffin-Recipe

fresh-pumpkin-muffins

I seriously love this recipe! And, like most of my recipes, it is versatile!! You can add chopped nuts, candied pumpkin seeds, cranberries…you name it! Just think of how lovely these would be after a giant Thanksgiving dinner!! I mean…if you want to share them you can bring them along, or just keep them un-iced in a sealed container to enjoy over the course of the week (you know when you are ripping your hair out from all that stress that comes with planning and executing a holiday meal)! But not to worry, over the next week or two I will be getting you guys ready for Thanksgiving with everything from your main meal to side dishes and of course yummy desserts!

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Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Ingredients

    Muffins
  • 2 c Flour
  • 1/2 c Margarine (you can use butter if you prefer but this works just fine!)
  • 1/2 c Brown Sugar
  • 1/2 c Granulated Sugar
  • 1 C Pumpkin Puree (NOT spiced pie filling!)
  • 2 Lg Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • Pinch of Salt
    • Icing
  • 1/4 c Butter
  • 1/2 Brick of Cream Cheese
  • 1 3/4 c Powdered Sugar (confectioners sugar)
  • 1 tsp Vanilla
  • 3 tsp Milk
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Ground Cloves (less than 1/8 tsp)
  • Pinch of Salt

Instructions

  1. Preheat oven to 350 and line a muffin tin with 12 muffin liners
  2. In stand mixer cream together margarine with sugars until light and fluffy. Add in pumpkin puree, eggs and vanilla and beat on medium-high until mixed together.
  3. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
  4. Fill muffin cups (all the way if you want a nice fluffy and fully muffin!) and cook for 22 minutes (until a toothpick comes out clean).
  5. Remove and allow to cool.
  6. In the meantime, cream together butter and cream cheese with powdered sugar until a creamy paste forms. Add in milk and beat until thick and creamy. Beat in the vanilla and spices and mix well until fully combined.
  7. Once the muffins have cooled completely you can ice and enjoy (or place in a sealed container for up to one week and ice when ready to eat!).
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Tips and Tricks for the perfect muffin every time!
  • Do not over mix your batter, once you add your dry ingredients you want to mix until just combined…this will keep them fluffy and light!
  • Be sure to sift your dry ingredients before adding them to the wet, this ensures you don’t end up with clumps of baking soda all in one bite.
  • Use a cookie scoop to fill muffin liners and prevent a sticky mess on the pan that will burn in the oven! This also makes sure you have the same amount in each cup, which means even cooking times!
  • Allow your muffins to cool COMPLETELY  before icing them, otherwise the icing will just melt off.
  • You can freeze these (and most muffins) in a tightly sealed container so you can ice and enjoy them later! No need to wait until the day before a holiday to make all the components of your meal! Make what you can ahead and enjoy a glass of wine instead!

Well, there you have it! Another delicious and easy dessert you can enjoy any day of the week! If you are like me and loooove Fall flavors then you better get started on this Pumpkin Muffin recipe…I can’t wait to hear what you think of them!

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Creamy Tomato Soup Recipe

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Easy Creamy Tomato Soup Recipe- a delicious soup you will want to make over again with the cool Fall weather ahead! The perfect comfort food!

Easy Creamy Tomato Soup Recipe- a delicious soup you will want to make over again with the cool Fall weather ahead! The perfect comfort food!

If you are like me you LOVE a good Tomato Soup Recipe for the cooler Fall days ahead! Our first guest blogger, Dee from Dee’s In the Kitchen, has whipped up a super indulgent Tomato Soup for you to enjoy! I love the addition of ricotta cheese to her recipe and I think you guys are going to love it too!

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Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

Ingredients

  • 1/2 White Onion, chopped
  • 1 Shallot, chopped
  • 2 Cloves, Fresh Garlic, minced
  • 1 Tablespoon, Olive Oil
  • 1 Tablespoon, Butter
  • 1 Can (28 oz.), Peeled Tomatoes *used Italian Style Plum Shaped in this recipe
  • 1 Can (14.5 oz.), Fire Roasted Tomatoes
  • 2 1/2 Cups, Chicken Broth, low-sodium & GF
  • 1 Tablespoon, dry Basil
  • 1 Teaspoon, Garlic Salt
  • 1/2 Cup, Heavy Cream
  • 1/2 Cup, Light Cream
  • 3 Tablespoons, Ricotta Cheese
  • S&P
    • Garnish
  • Mixed Italian Cheeses
  • Fresh Basil Ribbons
  • Fresh Crispy Bread, for dunking

Instructions

  1. See site for full cooking directions
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Find the cooking instructions over at Dee’s in the Kitchen here!

If you liked this post you may also want to check out:

 


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Butternut Squash Risotto Recipe – Foodie Friday

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Easy-Butternut-Squash-Risotto
Quick-Butternut-Squash-Risotto

Here is a real stick to your ribs meal for the cooler days ahead! A simple and delicious Butternut Squash Risotto! I know  most people are intimidated when they see the name…RISOTTO! Ahhh! But guys, calm down, it may look and taste like it was made at a 5 star restaurant but I assure you this recipe is VERY simple! You just need to ensure that the level of heat stays consistent and that you stir constantly and you will come out with a delicious risotto every time. I love adding new recipes to my Fall line-up, I mean you can never have enough comfort foods in your recipe box right?! Most people will think of soups and stews for a classic comfort food, like my Hearty Sausage and Kale Soup (go on, check it out and make that this week too…it makes a ton so you can have leftovers) but I think you will start to add in this risotto once you have had a taste.

Butternut-Squash-Risotto

One of the amazing things about this recipe is that you can really customize it to your mood and what you have in the fridge. Want Asparagus Risotto instead? Sure, no problem, cut and steam the asparagus and throw it in. Wanna make it a Mushroom Risotto? Yep, go ahead, do a quick satuee to the mushrooms of your choice and add em in! Do you see the pattern? Now this recipe is ESPECIALLY delicious as it features one of my favorite Fall ingredients- Butternut Squash. Oh ya, I can see you drooling already! The flavor from the nutty butternut squash combines with the creaminess of the risotto to make a show-stopping dish. And thankfully it makes enough to serve 6-8 people so you can go back for seconds! (Trust me, you’ll be sneaking spoonfuls as you pack up the leftovers).

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Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

Ingredients

  • 1 Onion, chopped
  • 4 Cloves of Garlic, chopped
  • 1 Butternut Squash (1.5lb) steamed and mashed
  • 1/4 c Butter
  • 6 c Vegetable Stock (we use the stock cubes a mix our own, more cost effective!!)
  • 2 c Arborio Rice (make sure it says Arborio and NOT Italian!)
  • 1 c Dry White Wine
  • Zest of half a Lemon
  • 1/4 c Parmesan Cheese
  • Salt and Pepper to taste

Instructions

  1. Prepare your squash (steam and mash) and set aside for later.
  2. Over medium-low heat bring your stock to a very gentle simmer in a medium pot (this is key, NOT boiling)
  3. In large pan melt butter over medium heat, add in onions and a pinch of salt. Allow to sweat until they are almost translucent. Add in garlic and stir, add in your rice to toast (about 2 minutes) make sure you are stirring from here on out!
  4. Add wine and stir until completely absorbed. Reduce heat to medium-low.
  5. Now you will begin to add your broth a couple of ladles at a time. You want to add enough to cover the rice, and make sure you are stirring constantly to absorb.
  6. Repeat the above step until your broth is gone or your rice is no longer crunchy (about 30 minutes...This will create the creamy consistency everyone loves with risotto!
  7. Lastly, add in your mashed squash, parmesan and the lemon zest. Stir until everything is mixed. Add more salt and pepper to taste.
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Things to Keep in mind with Risotto

Okay, so remember I said it was very easy to make and you just had to keep a couple things in mind? Well let’s go over that again just to make sure you get the perfect risotto the first time!

  • Heat consistency is KEY! You will want to use a heavy bottom pan to keep the heat even throughout the cooking process. This goes for your pot that is simmering with your broth too!
  • Stir, stir, stir! Make sure you use a good wooden spoon for this! Why? Well it will not conduct heat, meaning it is neutral in your pan (doesn’t mess with the heat consistency mentioned above). You can also use a silicone spatula if you prefer, but I love the feel of the wooden spoon for stirring the risotto, it really moves it around!
  • Milkiness is key! Once you add your liquid (which you add slowly) you want to see the milky starch as you stir. This shows that you are doing it right, and your risotto is coming together perfectly.
  • You don’t need a $40 bottle of wine! People often skip over recipes that call for the use of wine as they think they need to go out and buy an expensive bottle just to dump into their dish…now, yes there are SOME dishes where you want to do this (where the wine is really the star flavor maker) but not in this case! Do you know what we do? Open the fridge and grab whatever dry white wine is sitting there from our last date night…yep!

Well guys, that’s it! I told you it was a simple dish to make! You won’t believe the flavors in this one when you make it. And guess what? It is even BETTER the next day! Enjoy!

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Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

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Pumpkin season is in full swing guys, whether you like it or not, there is no way around it! I used to HATE pumpkin anything, there wasn’t a single thing I would eat if it had pumpkin in it…In my opinion they were just to be used on Halloween for carving and throwing away the next day! That all changed when I started to cook for myself and was able to play with the flavors to create a “spice level” that I could tolerate. This Pumpkin Scone Recipe is so easy and delicious, and is covered in a simple Spiced Cream Cheese Frosting that you can use on a number of other seasonal treats. I will be trying my hand at some pumpkin muffins and perhaps an apple fritter loaf just so I can lick the frosting from the bowl  so I can bring you guys more delicious treats for my favorite Fall season!!

A delicious Pumpkin Scone smothered in a Spiced Cream Cheese Frosting! The perfect Fall treat!

A delicious Pumpkin Scone smothered in a Spiced Cream Cheese Frosting! The perfect Fall treat!

Pumpkin Spice Scones

Just looking at them again makes me want to lick my screen…who’s with me?! I guess it helps that they look gorgeous on my dessert stand too eh? I love dainty things like that for making my treats really stand out!

Now, the trick to these scones is really all in the making of the dough! You want to make sure you have everything ready to go ahead of time, no running back and forth trying to sort your ingredients! Don’t worry, we are all guilty of it! There have been too many times to count where I have had one part of a recipe ready and was throwing things in the fridge so I could run to the store for the 10 things I forgot (duh). Alright, ready for my tricks and tips for the perfect Pumpkin Scone Recipe!?

Tips and Tricks to the Perfect pumpkin scone
  • Cut your butter into cubes and put on a plate back into the fridge to keep cold until ready
  • Cover your countertop in plastic wrap (where you will be rolling the dough) trust me! And, if you don’t, check out my Overnight Cinnamon Rolls to see why!!
  • Pre-measure and sift your dry ingredients into a bowl
  • Use the regular pumpkin puree, NOT the spiced pie filling (or you will overdo it with the spice factor)
  • Start off with less spice if you prefer a light flavor (nutmeg, ginger, cloves) you can always add more but can’t take out
  • Do not roll your dough too thin (trust me…they will burn!) keep it at 1″ for a nice and fluffy scone
  • Use a pizza cutter to cut your dough into even triangles (I am all about multipurpose tools in the kitchen)!
  • Place the scones into a sealed container (single layer) and put in the fridge to keep your icing fresh and yummy!

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Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

Ingredients

    Scones
    Dry
  • 2 1/3 c Flour
  • 1/3 c Granulated Sugar
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Gloves
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Nutmeg
    • Wet
  • 1/2 c Butter (cubed)
  • 3/4 c Pumpkin Puree (not spiced/not pie filling)
  • 3 tbsp Milk
  • 1 lg Egg
  • 2 tsp Vanilla
    • Icing
  • 1/4 c Butter
  • 1/2 brick Cream Cheese
  • 1 1/2 c Powdered Sugar
  • 1 tsp Vanilla
  • 4 tsp Milk
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Ground Cloves (less than 1/8 tsp)

Instructions

    Scones
  1. Preheat oven to 400 degrees Fahrenheit
  2. Sift dry ingredients together into a medium bowl. Add in your cubed butter and "cut" using 2 knives until it resembles coarse crumbs (see photo below).
  3. Mix wet ingredients together until smooth and creamy (I use my stand mixer but you can use a hand mixer if you prefer)
  4. Add dry ingredients to the wet and mix until soft dough forms (I mixed using my paddle attachment for 2 mins and then switched to my dough hook to knead for 5 mins) you may need to add additional flour if the dough is not pulling away from the side.
  5. Remove from mixer and place on a well floured surface. Roll into a 1" thick rectangle and cut into triangles.
  6. Bake 10-12 mins until lightly golden, remove from oven and cool.
    7. Icing
  7. Mix together cream cheese and butter in stand mixer on medium speed until smooth. Add in powdered sugar and spices and mix on low speed, adding in milk 1 tsp at a time. Continue to add milk until thick and creamy. Drizzle over cooled scones.
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Well there you have it guys! The recipe makes 8 good size scones, we cut some of them down even smaller so we could have mini scones (which are perfect with your morning coffee or tea!). See the pics below to check out the consistency of the dough and how we cut them using a pizza cutter!

Scone-Dough-Crumbles

Pumpkin-Scone-Dough

So, what recipes do you love using pumpkin and other classic Fall flavors?! Give this Pumpkin Scone recipe a try, you won’t regret it!

Pumpkin-Spice-Scones-with-Cream-Cheese-Frosting
Pumpkin-Scone

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Oatmeal Peanut Butter Cookie Recipe – Foodie Friday

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Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough? Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”! This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

This post contains affiliate links, which cost you nothing, but allow you to see what I use in my own kitchen! 

Cookies-Peanut-Butter-and-Oatmeal

I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!). They are also perfect for dipping in a nice cup of tea! I love my Tea Forte Mug (pictured above) and loose leaf teas at any time of day, and with one of these Oatmeal Peanut Butter Cookies the stress of my day literally melts away (or crumbles into the cup)! Combine it all together and what a great hostess gift you have!!

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys! If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!

Recipe

Makes: 2 dozen + ( I got 30 good size cookies!)

Cooking Time: 10 minutes

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Oatmeal Peanut Butter Cookie Recipe

Oatmeal Peanut Butter Cookie Recipe

Ingredients

  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine (or butter)
  • 1 tsp Vanilla
  • 1 cup Quick Cooking Oats (you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  3. Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed).
  4. Add in your oats and (on low speed) mix until just combined.
  5. Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  6. Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  7. Remove from oven, allow to cool and enjoy!
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Easy Zucchini Fritter Recipe – Foodie Friday

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Zucchini-Fritters-Recipe

Here is a recipe for a Zucchini Fritter that takes no time at all to make and serves a crowd! It is a good way to use up all those fresh zucchinis from your garden (or the local market!) and is something you can feel good about eating! We do ours fried in a small amount of oil, but you can bake them as well if you are looking to keep it a little bit healthier. They are also super easy to whip up, with just a few ingredients you are ready to go!

Grated-Zucchini

Here are a couple of things to keep in mind when mixing them up. The key to getting a good consistency for your batter is by grating the zucchini (and using the smallest side of the grater) so that you still get the texture and color from the zucchini but it melts into the batter when you cook it! Look at the photo above, perfect consistent pieces of zucchini for our batter. There is nothing worse than a chunky zucchini fritter! Also, do not overcook these! Only fry them until your dough is cooked through (about 2 mins per side) so that they don’t try out. Lastly, they are best served warm (in my personal opinion) but are still quite tasty the next day…if they last!

Zucchini-Fritter-Batter

You could even pair these up with the Sweet Potato Fritters we made a couple months ago to add variety to your next get together..Mmm just think of how happy everyone’s tummies will be! Now, on to the recipe! It makes about 12 3″ patties, which you can always make smaller to feed a larger crowd. The smaller ones are also nice for an appetizer, a one-bite Zucchini Fritter if you will!

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Zucchini Fritters

Zucchini Fritters

Ingredients

  • 3 Cups Grated Zucchini
  • 1/2 Milk (we used 1%)
  • 2/3 Cup Flour
  • 1 Lg Egg
  • 1 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/3 Cup Cornmeal
  • 3 Tbsp Oil

Instructions

  1. Heat oil in a medium pan over medium-high heat.
  2. Whisk together your egg and milk in a medium bowl.
  3. Add in the Zucchini
  4. In a small bowl, sift together flour, paprika, and salt. Add in cornmeal and mix with fork.
  5. Add your dry ingredients into the wet and mix well until a thick batter forms.
  6. Using a ladle, add to your hot pan and cook about 2 mins per side. When slightly golden remove from pan and put on paper towel to remove excess oil.
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So are you hungry!? Do you have a favorite Zucchini Recipe you always make? Share it below and get cooking <3

Savory Herbed Potatoes with Parmesan Flakes – Foodie Friday

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Savory-Herbed-New-Potatoes

This is honestly my favorite time of year with the fresh local produce starting to come in, and one thing I absolutely MUST have are the little new potatoes. Although they are delicious on their own just boiled and slopped with butter, they are even better when you make them my way; Savory and Herbed with Parmesan Flakes!

This potato recipe is so simple and the addition of the herbs and cheese really turn this into an all-star side! You could even substitute these for your boring Thanksgiving mashed potatoes…GULP! Did I seriously just suggest that (I mean mashed potatoes are my second favorite side at a holiday meal!). Yup, these are that good (and that easy) that I am sure everyone will love them! And if we are being honest here, we get too used to tradition, lets change it up a bit! I introduced our families to some new sides last year, including my Kale with Cranberries and Toasted Pecans , and everyone loved it! I can’t wait to do the same this year with these potatoes.

Herbed New Potatoes

As you guessed from the name, you need to use parmesan flakes, not the fake processed white dust you get off the shelf at your local grocery store…just trust me on this, it makes a difference! Also, the key to making this dish successful is how long you actually cook the potatoes for. Be sure to put them whole in the boiling water and cook until a fork goes through easily but doesn’t split them. You want them to have some texture still! Once you have drained them you will cut them into halves or quarters (this depends on the size potato) and gently mash a few partially through. Doing this is what helps to mix the herbs, butter and parmesan together to make a delicious side dish!

Now that you know my tips you are ready for the recipe! Enjoy <3

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Savory Herbed Potatoes with Parmesan Flakes

Savory Herbed Potatoes with Parmesan Flakes

Ingredients

  • 10-12 New Potatoes (washed)
  • 1/4 c Butter
  • 1/4 c Fresh chopped (or 3 tbsp dried) Parsley
  • 1/2 tsp Granulated Garlic
  • 1 c Parmesan Flakes
  • Salt and Pepper to taste

Instructions

  1. Place potatoes (whole) into a boiling pot of water and allow to cook until a fork goes through (but not too easily).
  2. Gently cut the potatoes into quarters (or halves depending on the size, you want them to be bite sized). Place them into a medium bowl and gently mash some, not all, to give you a slightly creamy mix of potatoes.
  3. Mix butter, garlic and parsley together in a small bowl until creamy and smooth, add to potatoes and stir gently to coat. Mix in half of the Parmesan flakes and sprinkle the rest on top.
  4. Serve with your favorite main!
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Best Ever Peach Crisp Recipe

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I know what you are thinking…How on EARTH could you make a classic like Peach Crisp THE BEST?! Well let me just tell you. I had a few peaches left over after making my Delicious Peach Stuffed French Toast last week and wanted to make a simple dessert for me and hubby to enjoy after dinner. 

So, here I am all excited to make my Peach Crisp, gathering my ingredients when I realize I am OUT of a staple….my oats!! I am not even kidding, everything was mixed and ready to go and here I am with a pile of brown sugar and butter just staring at my bowl. I panicked and opened my baking cupboard to see what else I had that I could possibly use and I noticed a small bag of bulk corn flakes left from the last time I made my Peanut Butter Squares. Ahhh Haaa! I was saved! But how do you use cereal for a crisp you ask? Well friends, this is what makes this Peach Crisp the BEST EVER. Just look at the crispiness below!

Peach-Crisp-Topping

Peach Crisp

Traditionally when making a crisp with oats I find that by the time my oat mixture comes to a nice golden crunchy brown my peaches (or apples if making my apple crisp) are mush. Not with this recipe! The corn flake cereal takes much less time to cook with the butter and sugars which mean you end up with lovely peaches, not mushy ones, underneath your sweet crispy top! Just trust me! Make this crisp and let me know below how much you loved this one vs your traditional one!

Sometimes running out of staple ingredients is just the kick you need to create the Best Ever of anything…so instead of freaking out and turning into a crazy flour covered woman next time, I will just open my cupboard and see what else I have to use instead and share with you another one of my “mistake-turned-great” recipes! 

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Best Ever Peach Crisp Recipe

Best Ever Peach Crisp Recipe

Ingredients

  • 4 Peaches (rinsed and sliced)
  • 2 tbsp Sugar
  • 1/8 tsp Cinnamon
  • Nutmeg (just a pinch, I use fresh and pass over the rasp twice)
  • Salt (just a pinch)
  • 2 c Corn Flakes (gently crushed so they are not large flakes)
  • 1/3 c Butter (softened, or margarine)
  • 1/4 c Brown Sugar
  • 2 tbsp Flour

Instructions

  1. Mix Peaches with cinnamon, nutmeg and salt in an 8x8 baking dish.
  2. In a medium bowl mix together the corn flakes, butter, brown sugar and flour using a fork. It will begin to look like a "crumble".
  3. Once everything is mixed together, place over your peach mixture, gently press down with fork to fill any holes.
  4. Place in preheated oven (350 degrees Fahrenheit) for 15-20 minutes until the top is golden brown.
  5. Serve with vanilla bean ice cream and enjoy!
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The Best EVER Peach Crisp Recipe

“Cookie Dough” Bars (with Candy)- Foodie Friday

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Friends this is it…THE ONE dessert you need for any event, gathering or late night sweet craving you get…a super yummy Cookie Dough Bar (yes you’ve read that right)! A safe-to-eat cookie dough filled with chocolate chunks and M&M’s and topped with peanut buttery chocolate…O-M-G! Now, if you are like me, when you make regular cookies you lick the bowl, spatula and beater…I mean we ALL do it right!? With this Cookie Dough Bar you are not running the risk of that icky tummy ache you get from the raw eggs in regular batter, and are rewarded with the most incredible treat that has ever hit your mouth. Add to that a nice little shot glass of milk and you are in for a real treat! 

Cookie Dough Bites

This recipe was adapted from the version I saw on Coupon Cravings and after a couple of small adjustments I am telling you that you will keep this recipe for years to come. I brought it to my brother-in-laws 40th birthday party the other week and the entire tray was devoured! I am not kidding you guys, there were 20 squares (plus more at home for when hubby and I got a craving a day or two later) and they were gulped down like they were a piece of candy. That is how you know you have a real winner! We cut ours into about 24 bars, but you can get up to 40 if you want a smaller bite-sized piece (recommended if you are serving to little ones as they are quite a sweet and decadent treat). I have already added this to my Christmas Baking List (check out last years 13 different cookies, bars and more) and will use the lovely red and green M&M’s you can find around the holidays to make them festive. They are going to be a huge hit on my cookie trays I give away…if they make it there! 

I mean guys seriously, looooook at these beauties: 

Cookie Dough Bites 2

Okay, okay, what am I waiting for right? You guys just want me to get to the recipe! The only thing I will mention ahead of time here is that you NEED to make these in advance…they are not like a traditional cookie that is baked and ready in 30 minutes. Also, you will need to make sure you have a few good pieces of equipment to get the best turnout (and not have them stick to the pan). You will need:

  • Parchment Paper (this is always good to have on hand for any baking you do, leaving your pans clean and your cookies will never stick)
  • 8×8 Baking Pan  (you can use a glass one or your traditional baking pan as you will be lining it with the parchment paper)
  • Offset Spatula (this is a MUST HAVE to make this square, you need it for the chocolate on top to ensure it spreads nicely over the base, and quickly!)
  • Stand Mixer (another must have, for any kind of baking really, but it works wonders with this one as you need a nice creamy texture for the batter. You do not want any lumps or granulated sugar left as it doesn’t get cooked away like a traditional cookie)

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“Cookie Dough” Bars (with Candy)

“Cookie Dough” Bars (with Candy)

Ingredients

    Base
  • ½ c (1 stick) butter, softened
  • ¾ c packed light brown sugar
  • 2 c all purpose flour
  • 1 tsp vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c chocolate chips
  • 3/4 cup m&m’s
    • Icing
  • ½ cup crunchy peanut butter
  • ½ cup milk chocolate chips

Instructions

    Base
  1. Line an 8×8 inch pan with your parchment paper and set aside.
  2. In stand mixer (or lg bowl), mix together softened butter and brown sugar until fluffy for (2-3 minutes)
  3. Add in vanilla until combined. Alternate adding flour and sweetened condensed milk until well combined (will become creamy and smooth).
  4. Mix in the chocolate chips and M&M’s.
  5. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan and cover. Refrigerate for at least 3 hours, overnight is fine.
  6. Flip the cookie dough out onto a cutting board or plate and carefully peel back the parchment paper. Place back in the fridge while you make the “icing”.
    7. Icing
  7. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Microwave on medium-high and be sure to stir every 30 seconds until melted. Pour and spread using your offset spatula over the top of the chilled dough. Chill until topping has hardened. Cut into pieces and serve!
  8. *we cut ours into about 24 squares but you can make them more “bite-sized” and get even more out of this recipe!
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Cookie Dough Bars with M&M's