Posts Tagged recipe
Chocolate & Peanut Butter Scones
I’ve shared this recipe in the past, but I think it’s worth posting about again. I started making these chocolate and peanut butter scones in college and they became my signature contribution for movie nights with friends, road trips, etc. They are just the perfect little treat!
Chocolate & Peanut Butter Scones
1/2 cup milk
1 1/2 teaspoons white vinegar
1/2 cup butter, softened
1/2 cup sugar
1 2/3 cups of chocolate & peanut butter chips
2 cups of all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
STIR together milk and vinegar. Set aside
STIR together butter and 1/2 cup sugar in a large bowl.
COMBINE chips, flour, baking soda, and salt. Gradually add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Drop by rounded 2 tablespoonfuls onto an ungreased baking sheet. Sprinkle with extra sugar.
BAKE at 450º for 8 to 10 minutes or until scones are golden.
I always melt a small handful of chocolate chips (20 to 30 second in the microwave will do the trick) and drizzle chocolate on top of the scones, after they cool. Pour yourself a cup of coffee and enjoy!
chocolate coconut granola bites
I saw this recipe a few days ago and thought I would give it try. I changed up just a few things: I used dark chocolate and instead of flax seeds I used granola with sunflower seeds. I might play with flavor combinations even more next time.
They make a perfect afternoon snack with a cup of coffee.
What you’ll need:
2 cups chocolate chips (I used dark chocolate)
2 cups granola (I used a granola with sunflower seeds and a hint of vanilla)
2 cups coconut shavings, lightly toasted
Note: If you need to toast the coconut shavings yourself, spread in a thin layer on a baking tray and bake at 350° for 10 minutes. Toss the coconut around two or three times during baking to prevent burning.
Place the chocolate chips in a double boiler and melt over medium heat, stirring constantly.
Remove from the heat, add the granola and stir to combine. Refrigerate for about 10 minutes, to cool and harden the mix a little bit.
Arrange the toasted coconut shavings on a large baking sheet. Using your hands, scoop out a small amount of the chocolate granola mix and roll it around in the shavings, forming little balls.
We can call this a belated St. Patrick’s Day post, but really this recipe is so great or any springtime meal. Colcannon is an Irish dish and it’s a perfect side made mostly from potatoes and and cabbage. It’s somewhere between a potato mash and a salad. Mostly though, it is delicious.
You will need:
5 large potatoes
1/2 cup unsalted butter
1/4 cup whole milk
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 head cabbage, cored and coarsely chopped
A handful of chopped green onion tops
Salt and pepper
Prep your veggies by washing and cutting.
Peel, halve, and boil the potatoes until tender.
Strain and return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pan over medium heat. Add shallots and leeks.
Sauté until they begin to soften.
Add the cabbage and toss until tender-crisp, about 8 minutes. Season with salt and pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
recipe: peaches and blackberry crumble
I’ve shared this recipe a few times because it’s just so easy and delicious. It’s based off of a Jamie Oliver crumble recipe but this time I’ve made a few changes to the amounts and a few ingredients, too.
This is my favorite version yet!
3 to 4 large peaches
a handful of blackberries
2 tablespoons of sugar
3/4 cup old-fashioned oats
3/4 cup flour
1/2 cup butter
1/3 cup brown sugar
Preheat the oven to 400º.
Peal and slice your peaches into about 1 inch thick slices. Line your baking dish (I use a 9×9 glass pan) with a layer of peaches, add a handful of blackberries, and then then another layer of peaches.
recipe: apple and blackberry crumble
One of my favorite summery recipes is a fruit crumble. It’s quick. It’s versatile. You can use whatever fruit you have on hand. And it’s just so tasty!
I use Jamie Oliver’s recipe for the topping and about a pound of fruit for the filling. This past weekend I made my favorite combination: apples and blackberries.
For the filling:
Preheat oven to 400.
Peel, core, and cut your apples (I use Granny Smiths) into about 1/2 inch slices.
Fill a shallow baking dish evenly with the apples and then add your blackberries.
Sprinkle 3 tablespoons of sugar on top of the fruit and give the dish a little shake to even out the sugar.
For the topping:
Place 3/4 cup of oats, 3/4 cup of flour, 1/2 cup of butter, 1/3 cup of sugar, a pinch of salt, and a dash of cinnamon. Blitz until the mixture resembles bread crumbs.
Spread the crumble topping evening over the fruit.
Bake for about 30 minutes. The top will turn golden.
Serve warm or cold. A dollop of whipped cream or vanilla ice cream is nice on the side.
recipe: no bake cookies
No bakes must be the easiest, tastiest little cookie treat in the world. I’m not certain if they’re just a southern US thing or not, but none of my coworkers had ever heard of them or experienced their goodness.
I thought that maybe some of you might not have ever had them either.
My mother-in-law gave us a book for recording recipes as a wedding gift. She put in some of her family’s favorites and on the first page of the dessert section is this no bake cookie recipe:
recipe: better than anything cinnamon rolls
Last Sunday night, the hot water heater gave up the ghost. It was old and cranky. Having no hot water made me cold and cranky. The natural thing to do seemed to be to make cinnamon rolls. Warm, delicious cinnamon rolls.
I used Paula’s recipe because when it comes to comfort food, her recipes have never ever let me down.
I didn’t get many in progress shots for this recipe because it’s a very hands on kind of thing to make. I love the feeling of making dough from scratch. And there’s almost a little magic in the rolling out and spreading of butter and cinnamon and sugar goodness and then rolling the whole thing up.
recipe: disappearing oatmeal raisin cookies
Joel’s been asking for oatmeal raisin cookies ever since I made oatmeal chocolate chip cookies last week. Poor guy ate two before asking where the raisins were. The very best recipe I’ve tried for oatmeal cookies is the one on the Quaker Oats tin. They call them Disappearing Oatmeal Cookies and it’s the perfect name! In our house they’re gone in a flash!
Mmm, summer tastes good! I’ve been making lots of vegetarian meals lately and they just seem so fresh and perfect for this early summer season. Tonight I made salad and the yummiest potatoes. I almost had my plate cleaned before I remembered to take a photo!
How to Make These Delicious Potatoes
You’ll need: butter, a chopped shallot or two, handful of chopped Thai basil (or normal basil), salt, pepper, parmesan cheese, and fingerling potatoes.
- Put potatoes on to boil.
- Melt a bit of butter in a medium pan, add your chopped shallots and half of your chopped basil and lightly saute on a low to medium heat.
- Once the potatoes are soft (poke them with a fork to check), drain them and add to your pan with the butter, shallots and basil. Saute for around five minutes. Salt and pepper to taste and grate a little fresh parmesan on top. Enjoy!