Wednesday, November 10, 2021

Avalanche Bars

When my girls were younger, one of their very favorite treats was the Avalanche Caramel Apple from Rocky Mountain Chocolate Co.  They LOVE all things Avalanche - We just love all things peanut butter!

I was on social media the other day and this recipe for Avalanche Bars popped up.. from Cookies & Cups. I follow Shelly from Cookies & Cups on Instagram.  I have now made Avalanche Bars three times - once when middle daughter was visiting from Austin, took some to see oldest daughter in DC and just made them for a preschool teacher lunch.  I have a few teachers who eat gluten free so I made them with gluten-free rice krispie type cereal.  I LOVE these bars!!

I googled "Avalanche Bars" and all of the recipes are pretty much the same.  We really like peanut butter so I added a little more peanut butter and more Rice Krispies.  They turned out great.  


Avalanche Bars - adapted from Cookies & Cups

12 oz bag white chocolate chips

1/4 cup creamy peanut butter (I used 1/2 cup)

3 cups Rice Krispies (I used 3 1/2 to 4 cups)

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish

lightly grease a 9 x 9 pan (I lined mine with foil)

In microwave bowl, pour in white chips and heat on 50% power for one minute.  Stir and continue in 30 second increments until chips are melted.  Add peanut butter to melted chips and stir to combine.  Gently add the krispies.  Gently toss to coat.  Allow mixture to cool for 15 to 20 minutes, stirring every five minutes to help cool.  Add in the marshmallows and 1/4 cup mini chocolate chips.  Gently stir to combine.  Pour mixture into a prepared 9 x9 pan, pressing lightly with the back of the spoon.  Sprinkle the remaining chocolate chips on top.  When the bars are completely cooled, cut into squares and enjoy.  Store in an airtight container. 

Printable Version

Friday, September 24, 2021

Mini Garlic Parmesan Monkey Bread

 I love flavorful food and this was amazing.  I have made Garlic Parmesan Monkey Bread before in a bundt pan... and in a square pan.  On occasion, the monkey bread didn't get done in the middle.  When I saw this recipe of pretty much the same thing... but in muffin tin.. I knew I had to try it.  

This recipe for Mini Garlic Parmesan Monkey Bread is easy and quick.  I did it right before dinner and popped them in the oven.  They cook quickly too.  I had everything on hand - just had to buy a 16 oz can of biscuits.  



                           Not a great pic - but you get the idea!  We were in a hurry to eat!


Mini Garlic Parmesan Monkey Bread (adapted from Damn Delicious)

1 - 16 can refrigerated buttermilk biscuits (I used Grands)

4 Tbsp butter, melted

2 Tbsp parmesan, freshly grated

4  cloves garlic, minced 

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

pinch of salt

Preheat oven to 400. Using kitchen shears, cut biscuits into eighths. Spray a 12 cup muffin tin with cooking spray. Melt butter in microwave.  Add rest of ingredients and stir together...reserving two tablespoons of mixture.  Add biscuit pieces to big bowl of butter mixture and toss to coat.   Add 5 or 6 biscuit pieces into each muffin cup, gently pressing down.  Bake 10 minutes or until golden brown. Brush with reserved butter mixture and serve warm. 

 Printable Version

Friday, June 25, 2021

Another Yummy No-Churn Ice Cream - AH-mazing!!

 Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out!  It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer.  This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge.  This one was Sea Salt Caramel with toffee and peanuts.  I am all about the texture in ice cream.  This one was FABULOUS!!  Try it soon - be creative and make up your own.  

I used a loaf pan for the first three times.  The girls gave me this fun ice cream storage container from William's Sonoma.  I have the 1 1/2 qt with the white lid.  This recipe fit perfectly.  


The base of this ice cream is the same for most recipes.  

No-Churn Ice Cream

2 cups heavy whipping cream

1 can condensed milk

1 tsp vanilla

pinch salt

Using a mixer, mix the whipping cream at high speed until a stiff peak is formed.  Gently fold in the condensed milk, vanilla and salt.  

Layer 1/3 of ice cream mixture into a loaf pan.  Top with toppings and repeat twice.  Store in freezer overnight.  Scoop and serve!  

Toppings for this ice cream

1 jar of Trader's Joe's Salted Caramel Sauce

chopped cocktail peanuts

chopped Heath toffee pieces 

Monday, June 14, 2021

Salty Toffee Churro Snack Bites

 You know me - just always looking for that yummy little bite of something.  I think Snack Mix recipes are awesome to have around for a gathering.  

We had VBX at church last week.  I saw this yummy Salty Toffee Churro Snack Mix made with oyster crackers and I couldn't resist.  These are way yummy.. but like someone said.. coat anything with butter and cinnamon and sugar and you have a win.  You HAVE to make this soon! Visit Cookies & Cups for more yummy recipes!


Salty Toffee Churro Snack Mix  (adapted from Cookies & Cups)

5 cups oyster crackers

1 cup butter

1 cup light brown sugar

1 1/2 tsp cinnamon

1 tsp vanilla


Topping:

2 Tbsp granulated white sugar

1 tsp cinnamon

1 tsp kosher salt


Line a large baking sheet with foil or parchment paper.  Preheat the oven to 350.  Pour the oyster crackers into a large bowl.  In a medium saucepan, combine the butter and brown sugar. Bring this mixture to a boil and boil for 2 minutes.  Remove from heat and stir in cinnamon and vanilla.  Pour this over the oyster crackers and gently toss to coat.  (you can also put oyster crackers on the foil and pour mixture on and gently toss to coat... avoid dirtying a bowl) Bake for 10 minutes or until bubbly.  While baking,  mix the topping in a small bowl.  

After the ten minutes and you remove the oyster crackers from the oven, give them a gently toss to get all of the "goo" on the crackers. Using a teaspoon, gently sprinkle the topping all over the coated oyster crackers.  I used a spatula and separated the pieces as I sprinkled.. to avoid them sticking together.  Allow to cool and serve.  SO YUMMY!

Printable Version