Sunday, December 29, 2019

Easy Refrigerator Peanut Butter Pie

Well, the girls were here for nine days and we had the best time. Mom was here for about a week too....and we enjoyed eating too much, shopping, playing games, movies and just hanging out.  I love that we raised independent girls who are enjoying their lives in Austin and DC but it’s also very hard to see them drive away or take them to the airport.  I just have to be thankful for our time together and look forward to the next!

We always enjoy playing games over the holidays. This year we played Progressive, a rummy type card game. We also used our television, our cell phones and an Amazon Firestick and went to and played Fibbage. Fibbage is so fun and hysterical and anyone who has a cell phone or iPad can play.  We also played Codenames and we even brought out an oldie-Scattergories. John-Mark sent us Secret Hitler to play, which is one of Jenna‘s very favorite games but we just ran out of time with packing and last-minute details. Next time!

I tried a few new recipes over the holidays. Most of us love peanut butter and chocolate and my friend at church, Michelle, makes this quick and easy refrigerator pie. I LOVE IT. I also love how quick and easy it is and it doesn’t have to be baked.  This is one of those recipes you could just keep the ingredients on hand.   Enjoy!

Easy Refrigerator Peanut Butter Pie

8 oz cream cheese, softened
1 heaping cup peanut butter
1 1/2cups powdered sugar (more if needed for texture)
8 oz Cool Whip, thawed
Hershey’s chocolate for drizzle (optional)
Oreo cookie pie crust

Using a large bowl and a hand mixer, beat the cream cheese and peanut butter until smooth. Add the powdered sugar and beat until smooth.  Gently fold in the Cool Whip until all is totally combined. Pour this into an Oreo cookie pie crust. Top with chocolate syrup. Chill for at least an hour before serving.

Wednesday, December 4, 2019

Mixed Up - Strawberry Pretzel Salad

I LOVE Strawberry Pecan Pretzel Salad.  I have always made the one where you layer it pretty in a glass dish.  it is amazing but it does take some time since it is a few steps.

I was at my friend Shelley's pool this summer and she made this mixed up version.  I couldn't stop eating it.  I know it is more like dessert than a salad but I love it.  If you haven't made this, you totally need to make it for your next gathering.  I just made it Thanksgiving for our family gathering in East Texas.  It was ALL gone after lunch!

Mixed-Up Strawberry Pecan Pretzel Salad

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
3 cups diced strawberries
8 oz cream cheese, softened
1/2 cup granulated sugar ( I used powdered sugar but either will work)
1 tsp vanilla
3 cups Cool Whip ( I use two 8 oz containers)

Mix together the crushed pretzels, chopped pecans, brown sugar and melted butter.  Bake on a jelly roll pan with sides.... at 400 for 7 minutes. Allow mixture to cool, break into pieces and set aside (I did this step two days early and stored in a zip lock bag)

Using an hand mixer, beat together the softened cream cheese, sugar and vanilla... until combined.  Fold in the Cool Whip.  Cover and store in the refrigerator.  Just before serving, gently fold in the diced strawberries and pretzel mix.  Enjoy!

Tuesday, December 3, 2019

Snickerdoodle Party Cookies

I hope everyone had a blessed Thanksgiving!   We enjoyed being in East Texas and seeing family and friends!

I was going through old Christmas magazines and ran across this recipe for Snickerdoodle Party Cookies.  I have never made a Snickerdoodle cookie that I just loved so I thought I would give it a try.  The recipe was in the Dec 2018/Jan 2019 edition of Bon Appetit.  I followed the recipe almost exact except.... I didn't put any of the 2 1/2 tsp of cardamom the recipe called for.  I don't love cardamom and wanted just the cinnamon flavor.  The cookies were fabulous - so much flavor and texture.  I didn't have the gold luster dust for an additional touch but that would be so fun.

Try these - your family will love them!  Feel free to visit the Bon Appetit  - their pictures are much better.  I baked the cookies late at night and couldn't get a good pic!  Enjoy!

Snickerdoodle Party Cookies (adapted from Bon Appetit)

1 cup (2 sticks) butter (browned - see instructions below)
2 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
2 1/2 tsp ground cardamom ( I didn't use)
2 tsp ground cinnamon
1 cup packed light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp vanilla extract
2 Skor bars, chopped (I used an 8 oz bag of the Heath milk chocolate/toffee pieces)
3 cups cornflakes, lightly crushed

Preheat oven to 350.  Cook the butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5 - 8 minutes.  It will start to smell nutty.  Scrape the foamy butter and all of the browned bits into a bowl or a stand mixer.  Allow butter to cool in fridge for about 1 1/2 hours or on the counter - just until it is soft but not runny.

Meanwhile, whisk flour, baking soda, salt (1 1/2 tsp cardamom if you choose - I didn't) and 1 tsp of cinnamon in a medium bowl.

Add brown sugar and 1/4 cup granulated sugar to browned butter.  Beat at medium speed for 1 minute.  Add eggs one at a time - beating after each addition.  Continue to mix just until smooth, about one minute longer.  Beat in vanilla.  Reduce speed to low and add dry ingredients and beat until nearly combined.  Add toffee bits and beat just long enough to bring dough together.  Cover and let rest 5 - 10 minutes to allow to thicken.

Place cornflakes in a small bowl.  Mix remaining 1/4 cup granulated sugar (1 tsp cardamom if you choose - I didn't) and 1 tsp cinnamon in another small bowl.  Scoop out large dough balls or the size you would like....roll in cornflakes to coat well, squeeze lightly to adhere.  Move to bowl of spiced sugar and toss to coat.  Bake 3 inches apart for about 10 minutes.  Let cook on baking sheet and move to a cooling rack.  Brush with gold dust if desired.

Do ahead - cookies can be baked 5 days ahead and stored in an airtight container at room temperature.

Printable Version

Friday, November 1, 2019

Kentucky Browned Butter Cake

Growing up in the south, pound cake was a staple.  I still love pound cake.  I have been making this family Cream Cheese Poundcake for years... and it is buttery and fabulous.

One of my preschool friends made this yummy Kentucky Browned Butter Cake for a teacher lunch recently and it was just so tasty.  My girls were coming in this last weekend and Jenna especially loves poundcake so I decided to give this a try.  I love it.  I especially love the sweet crunchy glaze.

I have a silicone bundt pan so my cake flipped out pretty easily.  My friend Susan - hers did not flip out as easy so be sure to butter and flour your pan!

Kentucky Browned Butter Cake (adapted from Grandbaby Cakes)

For the Cake:

1 cup (2 sticks) butter
2 Tbsp shortening or oil
2 cups granulated sugar
4 large eggs, room temperature
3 cups sifted cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk, room temperature
1 Tbsp vanilla extra

For the Glaze:

1/3 cup butter
3/4 cup granulated sugar
3 Tbsp water
1Tbsp vanilla extract

For the Cake:

In a small saucepan, add butter and melt over medium heat.  Once the butter has fully melted, continue to stir.  The butter will start to foam and smell nutty and you will have brown flecks under the foam.  Watch carefully and as soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter becomes solid again (about 1 1/2 hours)

Once the butter is solid again, preheat the oven to 325 degrees then liberally spray a 10 cup bundt pan with non-stick baking spray or butter and flour the pan.

Using a large bowl and a hand mixer ... or a stand mixer, add butter and shortening and beat for 2 minutes on high speed.  Slowly add sugar and continue to beat on high speed for an additional seven minutes until the batter is pale yellow and fluffy.  Add in eggs one at a time, combining well after each addition and scraping down the sides as needed.

Turn the mixer to the lowest speed and slowly add flour into batter... in two increments then adding salt, baking powder and baking soda.  Gently mix but don't over beat.

Add buttermilk and vanilla and mix just until combined, scraping down the sides.  Pour mixture in a prepared cake pan.  Bake for 45 - 55 minutes or until toothpick inserted comes out clean.  Cool for ten minutes before inverting onto plate.

For the Glaze:

While the cake cools, add butter to a saucepan and again... melt the brown the butter until it turns an amber color.  Turn off the heat and whisk in sugar, water and vanilla - mixing until smooth.  Poke warm cake with a toothpick or skewer creating clean but nice size holes.  Pour the warm glaze over the cake, allowing it to seep in.

Enjoy this amazing cake!

Printable Version

Monday, October 28, 2019

Festive Cake Batter Chocolate Chip Cookies

The girls were coming home this past weekend and I wanted a new, festive cookie.  I saw this recipe on Sally's Baking Addiction.  Sally mentioned on Instagram that this is her number one requested cookie - Cake Batter Chocolate Chip Cookies.  I usually tweak a recipe but I made this just as Sally makes it.  I think you will love it.

  Visit Sally's Baking Addiction for this yummy recipe - Cake Batter Chocolate Chip Cookies

Tuesday, October 22, 2019

Sweet & Spicy Honey Snack Mix

I am always looking for a new snack mix.  I love my Texas Trash and The World's Best Snack Mix.  I saw this recipe for Sweet and Spicy Honey Snack Mix, sweetened with honey and a little Frank's Red Hot Sauce... and I had to try.  I took it to preschool and they loved it.  It isn't as spicy as Texas Trash and it was still savory but not as sweet as The World's Best Snack Mix.  I like the bagel chips - something different.  This recipe is adapted from Sally's Baking Addiction!

I made a little extra sauce (1 1/2 x) but didn't need it.  I ended up adding more bagel chips, more pretzels and a bag of goldfish.

Sweet and Spicy Honey Snack Mix (adapted from Sally's Baking Addiction)

9 cups of Chex Cereal (I used Crispix)
2 cups salted mixed nuts
2 cups mini pretzels
1 cup bagel chips (I used more)
1 1/2 sticks butter
6 Tbsp Worcestershire sauce
1/2 cup honey
1/3 cup hot sauce (I used Frank's Red Hot Sauce)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 Tbsp salt (I used Lawry's Seasoned Salt)
1 tsp chili powder

Preheat oven to 375.  Mix first four ingredients in a large foil pan.  Place the remaining ingredients in a small saucepan.  Stir until butter is melted.  Pour over the dry ingredients and gently toss to coat.  Bake for one hour, stirring every 15 minutes.  Pour onto wax paper on counter top and allow to cool.  Snack mix will crisp up as it cools.  Cover tightly and store at room temperature for up to 2-3 weeks.

Printable Version

Wednesday, September 4, 2019

Chewy Oatmeal M & M Cookies

Thought I would try another cookie recipe - can we ever have enough good cookie recipes?

Sally's Baking Addiction is just one of the many food blogs I follow on Instagram.  I am constantly tagging recipes for later.  I recently saw this Chewy Oatmeal M & M cookies recipe.  I love any cookie recipe with oatmeal because it always gives the cookie great texture.  This recipe seamed more like a traditional oatmeal cookie but with M & M's instead of raisins.  You could totally make this with raisins, or chocolate chips or craisins or whatever sounds good to you.  My husband loves soft Molasses Cookies and I love that these still have chocolate but a hint of molasses and cinnamon.

I think these cookies are awesome.  I couldn't stay out of the dough.  They have great flavor and great texture.  I took them to a Labor Day gathering and they got good reviews from the kids and adults.  That is always a good sign!  Please visit Sally's Baking Addiction for more details and baking tips - she calls them her "slow-bend" cookies since they are so buttery and chewy and don't crunch or break!

Chewy Oatmeal M & M Cookies (adapted from Sally's Baking Addiction)

2 sticks butter, softened to room temperature
1 cup brown sugar, light or dark ( I used dark)
1/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 cups old fashioned oats
 1 1/2 cups M & Ms ( I used mini)

Using a mixer, either hand or stand, cream the room temperature butter, brown sugar and granulated sugar for about 2 minutes of medium, until smooth. Add the eggs one at a time, beating after each addition.  Scrape the sides and bottom of bowl and add in vanilla and molasses, mixing until well blended.  In another bowl, mix together the flour, baking soda, cinnamon and salt.  Add to the butter mixture and either mix on low or by hand.  Add in the oats and the M & M's, mixing on low or either by hand.  Dough is thick and sticky.  Chill for an hour (or up to two days) before baking... or you will have flat cookies.

Roll balls about 1 1/2 tablespoons per cookie and place about 2 inches apart on a baking sheet.  Bake for 10 - 12 minutes or until light brown.  Allow to cook on baking sheet for 5 minutes. The cookies will continue to set on the baking sheet.

Cover and store for up to one week.  Enjoy!

Printable Version

Friday, August 30, 2019

Creamy Pesto and Shrimp Penne with Peas

I still love my Southern Living magazines.  I follow lots of food bloggers on Instagram but I still love my Southern Living magazines!

I saw this easy recipe recently.  We love pesto, pasta and shrimp.  I have never been a huge fan of peas.  I guess I remembered canned peas as a child and my dad calling them "chinaberries".  I am a grown-up now and I can do peas.  This dish was great!

I didn't follow the directions (of course).  I bought precooked frozen shrimp at Costco and pesto at Costco.  I thawed the shrimp and cut off the tails.  I cooked the frozen peas separately and then combined everything.  Southern Living has you throw raw shrimp and frozen peas in the last few minutes of boiling the pasta.... I went a different route.  Feel free to visit Southern Living for their exact recipe.

Creamy Pesto and Shrimp Penne with Peas (adapted from Southern Living)

12 oz cooked penne pasta
1 lb medium frozen shrimp, thawed
1 cup or more of frozen peas, cooked
7 oz or more of refrigerated basil pesto
1/4 tsp salt
1/4 tsp black pepper
1/2 cup or more of Parmesan cheese, shredded
more Parmesan for topping

Thaw shrimp in refrigerator over night. Cook pasta according to directions.  Pat shrimp dry and cut tails off.  Cook frozen peas according to directions.  Drain pasta and gently toss with shrimp, pesto, peas and parmesan cheese. Top with more shredded parmesan.   Enjoy!

Wednesday, August 7, 2019

Air Fryer - Amazingly Moist Chicken

Do you have an air fryer?  I actually love mine.  I got mine from QVC and we use it often.  Chris loves to heat pizza, his hot dog bun (haha!).  Frozen french fries or chicken strips and other frozen food "cook up" amazingly in the air fryer - such great texture - way better than the oven.  I wish I had this when the girls were younger and needed a quick and easy meal.  This is also WAY easier/safer for teens than dealing with other kitchen gadgets.

We have cooked salmon, roasted veggies.  I have made jicama fries, radish fries.  Truly, just look on Pinrest for great air fryer ideas.

Yes, it is a pretty big gadget.  I store mine in the garage.  If you are looking to purchase one, be sure you get a decent size one, especially if you have a big family.

I have this one from QVC in red ... and love it.  My friend Barb has this one.... and she and her family use it daily.

I follow lots of food bloggers.  I follow Skinny Taste on Instagram and she recently posted this recipe for Air Fryer Chicken.  Please visit Skinny Taste has she gives lots helpful hints.

The first time I made this chicken, I used the seasonings she suggested.  Tonight, I made it was a seasoning that I highly recommend..... Primal Palate Meat and Potatoes Seasoning.  I follow this cute couple on Instagram and they have amazing seasonings.  I asked for these seasonings for my birthday last year and I have ordered more since.  I have Steak Seasoning, Super Gyro, Amore', Meat and Potatoe and Bae Seasoning.  I hope to order more soon.  They are made with very clean ingredients and have amazing flavor.  Visit Primal Palate and check out all they have to order - another great gift!  They have lots of recipes on their site too!

Thursday, August 1, 2019

Instant Read Thermometer - love this handy gadget

So, I found this new gadget that I love to use in my cooking.  Chris is our griller but we both love this Instant Read Thermometer.  It is small and speedy.  I love it.   I use it often - just used recently when cooking salmon in the iron skillet or tonight when cooking chicken in the air fryer (will share soon).  This Instant Read Thermometer is small and oh so handy!  I got mine on Amazon!  This would be a great gift for the cook in your family!

Wednesday, July 31, 2019

Summer Fresh Tomato Salad

I love fresh summer produce.  I love stopping at our local produce stands to pick up the best of local produce. There is nothing like a "home-grown" tomato.

Chris doesn't always like "hot" food in the summer so we often have a BLT or Taco Salad, etc.  Tonight we had Air-Fryer Chicken, Roasted Cauliflower and this yummy Summer Tomato Salad.

** If you live in Omaha or the surrounding area, please visit Nelson Produce.  Follow them on Instagram.  They have two produce stands (one on 204th near Dairy Chef and the other one is on I street....but visiting their farm is the best.  You can have lunch and the children or grandchildren can play.  The Nelson Farm is at 10505 North 234th Street in Valley, Nebraska.  I know this Fall will be fun on the farm too!

Summer Fresh Tomato Salad (adapted from Two Peas and their Pod)

2 lbs of a mixture of fresh summer tomatoes - different shapes and colors, cut into chunks
1/4 red onion, cut into very think slices
1-2  Tbsp olive oil
1/2 - 1Tbsp red wine vinegar
8-10 basil leaves, chopped
fresh Mozzerella balls or feta cheese crumbles, optional
kosher salt and freshly ground pepper, to taste

Place chopped tomatoes and onions in a large bow.  Drizzle with olive oil and red wine vinegar and toss gently.  Add cheese if desired and chopped fresh basil (I use kitchen shears) and season with salt and pepper.  You can serve immediately or let the salad sit, tossing occasionally for about 30 minutes allowing the flavors to mingle!

Tuesday, July 30, 2019

3rd flavor of No Churn Ice Cream - Coconut Almond Fudge

YAY - We are loving this No-Churn Ice Cream.  I LOVE coconut and chocolate.  I made the base and then added chopped Mounds bars, toasted slivered almonds and swirled hot fudge.  I thought it was fabulous.  However, the Mounds bars got a little hard and chewy when frozen.  Chris said he would have preferred the coconut ice cream with just toasted coconut and slivered almonds with the swirl fudge.

Give it a try.  Be creative.  I was talking to my friend Barb and she and her family made a No Churn ice cream with chocolate chunks and slivered almonds.  They also made a Cherry Crumble similar to the Blackberry Crumble one I made.  I do have a few other ones I would like to try - maybe Banana Pudding and one involving Toffee and Chocolate.

              I did grab a quick pic just before putting it in the freezer!  Yummo!

Coconut Almond Fudge No-Churn Ice Cream

16 oz whipping cream
14 oz Cream of Coconut (I found in the alcohol section of the grocery store)

Chopped Mounds Candy Bars
1/2 cup slivered almonds, toasted (reserve a few to sprinkle on top)
1/2 - 1 cup of jarred hot fudge, softened

Using a mixer, beat the whipping cream on high for 8 minutes or so or until a stiff peak is formed when the beater if lifted.  When stiff, fold in the Cream of Coconut until it is very well blended.  Use mixer if needed.

Fold in as many chopped Mounds bars as you would like.... or toasted coconut.  The ice cream is so amazing, leave out the Mounds and toasted coconut and just add 1/2 cup toasted slivered almonds.  Layer half of the mixture in a loaf pan.  Swirl several tablespoons over the ice cream, add the rest of the ice cream and swirl more fudge.  Sprinkle with reserved toasted slivered almonds. Cover with plastic wrap and freeze 8 hours or over night.

Enjoy!  Be creative!

Sunday, July 28, 2019

More No-Churn Ice Cream....Peanut Butter Ice Cream with Butterfinger and Fudge Swirl

Once we made one No Churn Ice Cream, we wouldn't stop thinking about other yummy flavors.  The girls were in town for a wedding and we immediately went for Peanut Butter Ice Cream with Chopped Butterfingers and Fudge Swirl - It was AH-MAZING!  We truly couldn't stay out of it.  I don't think we hardly even scooped it - we just ate right out of the container!

Start with the same Vanilla Ice Cream base mentioned in the previous post.

16 oz heavy whipping cream
14 oz can of condensed milk
1 tsp vanilla (optional)
pinch of salt (optional)

Using a stand mixer or a hand mixer, whip whipping cream on high for 8 minutes or so or until a stiff peak is formed. Slowly fold in the condensed milk, pinch of salt and vanilla. 

Soften 1 cup cream peanut butter in microwave for about 30 seconds.  Fold into vanilla base...keep streaks or completely fold in to have peanut butter ice cream.  I layer because I like lots of texture. 

Layer four times or whatever you desire. 

Put a jar of hot fudge in the microwave and soften fudge for about 30 seconds. Put peanut butter in another bowl and soften for about 30 seconds. Put at least six fun-size Butterfingers in a ziploc, seal and pound with a mallet. Layer ice cream, swirl fudge on top, swirl peanut butter and sprinkle with chopped Butterfinger.  End with chopped Butterfinger to make it all pretty! Cover with plastic wrap and place in freezer for at least 8 hours or over night.

Enjoy being creative.  We have one more flavor that I will share soon!

Monday, July 22, 2019

No Churn Blackberry Crumble Ice Cream

Okay- this No-Churn Ice Cream is a game-changer. I have heard of this before but recently saw this
Sally’s Baking Addiction where she made No-Churn Blueberry Crumble. I remembered our summer beach trips when we would all dive into a half gallon of Bluebell Blackberry Cobbler Ice Cream. I could never copy Bluebell but I thought I would try my own variation.

The ice cream turned out amazing. I don’t think I will mess with an ice cream maker again. Basically- two ingredients for the base and then add what you want.  We made the Blackberry Crumble first....and it was oh so yummy.  Jenna took this fabulous pic for me.  We made two other varieties - Peanut Butter Butterfinger Fudge Swirl and Coconut Swirled with Fudge and Toasted Almonds.  Thinking of other varieties as I type....

Please visit Sally's Baking Addiction  - you will love it!

I truly cannot say enough about this ice cream!  Be creative and try a different flavor every week.

No-Churn Vanilla Ice Cream (prepare other ingredients before making base)

16 oz heavy whipping cream
8 oz can sweetened condensed milk
1 tsp vanilla extract

Using a stand mixer if possible, beat whipping cream on medium high for 5-10 minutes or until the cream is thicker and comes to a stiff peak when lift up beater. Once a stiff peak is reached, gently fold in 1 can of sweetened condensed milk and vanilla.

If want vanilla ice cream, fold in another tsp vanilla extract. Pour into a container. I used a loaf pan. Cover and freeze 8 hours or overnight.

If making another flavor, prepare the other ingredients before making the ice cream base.

For Blackberry (or blueberry) sauce - buy pie filling or make your own with...

1/2 tsp cornstarch
2 tsp water
1 cup fresh or frozen blackberries or blueberries (do not thaw)  I used fresh!
1 Tbsp granulated sugar

Mix the cornstarch and water together in a very small bowl. Set aside.  Combine the berries and granulated sugar over medium-low heat, stirring constantly squishing the blackberries.  Once the blackberries are squished and have released liquid, add the cornstarch/water.  Turn the heat up to medium and stir and cook for 3 minutes.  Remove from heat and allow to cool completely.  It will thicken as it cools.  You can place in fridge to cool down more quickly.

For Crumble, use a fork and mix together and set aside...

2 Tbsp butter, melted
1/4 cup all purpose flour
2 Tbsp light or dark brown sugar
1/4 tsp cinnamon

For Ice Cream, make the vanilla base and pour into a large bowl.  Gently fold in pieces of crumble.  Gently swirl in blackberry puree so to keep the swirl and not turn the ice cream purple.  We kept the seeds for texture.

Pour into loaf pan and freeze at least 8 hours or it is even best overnight.  Scoop and serve!

Sunday, June 23, 2019

Most Comfy Shoe - All Birds

Okay, I have to remind you about All Birds - such a compfy, amazing brand of shoes.  I have the Wool Runners and so does Chris and two of our girls.  I just got the Tree Loungers for me in Charcoal and they were so amazing, I got the exact shoe for Chris for Father's Day.  They are fabulous.  I think Chris has worn them every day since Father's Day.  I wore them all day for several days touring around Chicago.  I got my Mother in Law the navy Tree Loungers for Mother's Day.  You just need to visit All Birds and find you the perfect pair - I promise you won't regret it!   

  All Birds Charcoal Women's Tree Lounger - I thought it looked a bit brown in the picture but it is very charcoal in person.  I wear it with everything!

Friday, June 21, 2019

Browned Butter Chocolate Chip Cookies

I have to say - these cookies are AH-mazing!  Truly!  I have made a lot of chocolate chips cookies in my time  - always searching for the best recipe.  If you haven't made Browned Butter Chocolate Chip cookies, you just have to try it.  It is one extra step but I think the flavor and texture of the cookies is so worth it.

I follow Ashley,  Baker By Nature on Instagram.  She has amazing recipes.  I made her Everyday Chocolate Chips Cookies   - with browned butter and three types of chocolate chips.  They are spectacular.  I highly recommend trying them.  Please visit Baker by Nature to read all of her helpful hints.  She adds lots of added details to making your baking experience easier!

Everyday Chocolate Chip Cookies (adapted from Baker by Nature)

14 Tbsp salted butter
2 1/3 cups all purpose flour
1 tsp baking soda
1/2 tsp flaky sea salt
1 cup + 2 Tbsp dark brown sugar, packed
1/2 cup granulated white sugar
2 tsp vanilla
2 large eggs, at room temperature
1 cup milk chocolate chips (I have also subbed in Heath 
 milk chocolate/toffee pieces)
1 cup dark chocolate chips
1/2 cup bittersweet chocolate chips
Maldon Flaky Sea Salt

Place the butter in a medium saucepan over medium-high heat. (a little bigger bottom to the pan is nice because it browns better)  Bring to a soft boil on medium high heat, stirring constantly,  until butter starts to brown and you see brown flecks and it starts to have a "nutty" smell….8-10 minutes. Using scraper, remove butter and all brown flecks and put in a heat-proof bowl.  Store in the refrigerator for about 1 1/2 hours or until butter is just barely solidified and will dent to the touch.  Once the butter is at room temperature, preheat the oven to 375 and line one or two baking sheets with parchment paper or use a Silpat or baking liner.

In a medium size bowl, whisk together the flour, baking soda and sea salt.  Set aside.

Using a mixer, beat the chilled butter and both sugars at medium speed.. just until nicely combined.  Don't over-beat.  Mix in vanilla.  Mix in both eggs, beating after each one.

Gently fold in flour mixture until flour has disappeared.  Fold in chocolate chips.  Using a large 3 Tbsp cookie scoop (or preferred size ...I use smaller) ), scoop cookies, add a chocolate chip or two to the top of the dough ball and dip top off cookie in the flaky sea salt. Place cookies far enough apart to allow for spreading.  Bake for 8 - 10 minutes or until edges are nice and brown and cookies are soft in the middle.  Remove cookies from oven.   Allow to cool 10 minutes before transferring to a wire rack to cool completely.

Printable Version

Wednesday, June 19, 2019

Radish Fries in the air fryer

Hi All, I am so sorry I have been MIA for May.  May is as crazy as December!  We did have our third and youngest daughter graduate from Baylor.  Meg will start a new job as the media specialist for a child protection organization in Austin.  We are so excited for her and this next chapter.

I have been cooking a lot - just family favorites mainly.  Homemade pimento cheese has been a new staple in our house.  I have made it twice recently.  It is so nice to keep in the fridge for sandwiches or snacking with crackers or celery.  I LOVE it.  We started making this years ago during our summer family trips to the beach.  I think it was my very first blog post back in the summer of 2010.  I have been making less than then recipes calls for.  The recipe is 3 lbs of three different cheese - I have been doing two lbs and adding less of everything.  So much of this recipe is going by your preferred taste and texture! 

I have been trying new foods with my air fryer - jicama fries and I even made radish fries recently. And.... I don't like radishes but these are great! I have tried thinly sliced radish fries, thickly sliced  - even sliced extra thin with a mandolin.  Radishes have so much water, I like the little bit thicker slice.  They shrink a lot during cooking.  I like the pre-sliced I got at Walmart yesterday.  I am trying okra fries next! 

Radish Fries

Wash radishes or buy precut radishes.  Slice to desired thickness - maybe 1/8 - 1/4 inch.  Pat dry.  Spritz with an olive oil and toss in sea salt and favorite seasoning.  Cook in air fryer basket at 380 for 10+ minutes, shaking and tossing around about every 4 minutes or so.  Cook until desired texture.  Serve with favorite Ranch or dipping sauce.

Thursday, April 18, 2019

WizGear - love this handy device

My friend Michelle had one of these in her car and I loved it.  WizGear - it is this magnetic handy gadget that you mount ...or slide onto the air conditioning vent and then attach the other magnetic piece to the inside or outside of your phone case.  I have mine on the outside of my phone case.  I love that I can prop my phone on this instead of holding my phone... or losing it in the car. Before, my phone would be hidden in purse or accidentally slide between the seats, etc.  They are inexpensive and their are two to a box.  WizGear has other mounting devices too - check out Amazon!

Tuesday, April 16, 2019

Tyler Candles and Glamorous Wash

Washing sheets has never been my favorite thing to do.  I have some friends that wash and change sheets every week.  I am more of an every other week kinda girl!  Yes, this is an EXTRA in life but I so love this Tyler Glamorous Wash - for my sheets, towels and anything else you want to wash in it.  The most popular fragrance is DIVA.  I also love French Market and Entitled.  They also have other yummy fragrances.  Even if you just washed your guest bedroom sheets in one of these - your guests will be thrilled. 

Tyler Candle is Company is out of Tyler, Texas  - just about 40 minutes from where I grew up.  I also love their candles.  I especially love Pineapple Crush. 

As for the laundry, they also have dryer sachets and even scented drawer liners.  The laundry wash comes in a tiny trial size and then several other sizes - even up to a gallon. 

I am not sure if my Omaha peeps can get this locally... or not.  I used to find it at Bliss Boutique but you would have to call and verify.  You can also order through Tyler Candle Company and even on Amazon.  

I promise you will love the candle and the glamorous wash!  

                                    Small trial size
                                   Larger size

Monday, April 15, 2019

Maple Granola

Don't you love good, crunchy granola in your yogurt!  I am planning ahead for Easter breakfast and thought a yummy granola would be nice to have on hand.  This would be great for a shower or brunch if you were having a breakfast bar.  The recipe is actually Maple Pecan Granola but I chose to add low sugar Craisins due to allergies.  It is amazing... .I think the Maple Pecan would be amazing too!  Also, I doubled the recipe! 

Maple Pecan Granola (adapted from Sally's Baking Addiction)

2 cups old-fashioned oats
1/2 cup pure maple syrup
1/4 cup dark brown sugar
3/4 chopped pecans (I added Craisins instead)
2 Tbsp melted coconut oil
1 tsp ground cinnamom
pinch of salt

Preheat oven to 300.  Line a baking sheet with parchment paper.  In a large bowl, combine all ingredients and stir until moistened.  Pour onto prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.  If your parchment paper is long enough and has handles over the end of the baking sheet, lift it off and allow to cool.  Gently move around to separate the granola chunks.  Allow to cook completely and store in an airtight container for up to three weeks.

Saturday, April 13, 2019

Oreo Cheesecake Cookies

Our oldest daughter is Annie.  Annie is a first-born of three sisters.  She is a CPA in Dallas and quite the go-getter.  She is really enjoying cooking and baking and finding great recipes. 

Annie LOVES her sweets.  I think she might love sweets even more than me!  Recently, she was visiting her boyfriend in another state and I think they spent a Saturday visiting like 4 different sweet shops - whether cupcakes, ice cream, cookies, etc.

Annie has two Instagram accounts - her regular one and then she made a separate one - "Annie's Sweet Teeth" because she has more than one sweet tooth! Love this!

Annie made these yummy Oreo Cheesecake Cookies the other day from Baker By Nature.  We both follow Ashley on Baker By Nature on Instagram.  You should totally follow Ashley... and Annie!

Annie added a little vanilla and a little more sugar!  Annie also recommends doubling the recipe! Enjoy! 

Oreo Cheesecake Cookies (adapted from Baker By Nature)

4 oz cream cheese, softened
8 Tbsp butter, at room temperature
1 cup sugar
1/2 tsp vanilla
1 cup + 2 Tbsp all purpose flour
10 Oreo cookies, broken into pieces

In the body of a stand mixer (or use a hand mixer like Annie does), beat cream cheese and butter until light and fluffy, scraping down the sides as needed.  Add sugar and beat well.  Add vanilla and mix.  Add flour, a small bit at a time, beating on low speed, just until mixed. Gently, fold in Oreos until evenly distributed.  Cover bowl with plastic wrap and refrigerate for 45 minutes - up to two hours. 30 minutes prior to baking, preheat oven to 350.  Line a large baking sheet with parchment paper. Using a cookie scoop if you have one, scoop out 2 Tbsp sized balls of dough and roll them into rounds.  Place them on cookie sheet and lightly press down each cookie. Bake for 10- 11 minutes or until edges or just golden.  They will be very soft when removed from oven.  Cool on baking sheet for a full 10 minutes and then carefully transfer cookies to a cooling rack to cool completely. 

Printable Version

Friday, April 12, 2019


I also love to shop!  Have I mentioned that... I love to shop! I have the JANE app and I love it.  Different vendors are represented daily with clothes, shoes, baby items, gift tags, children's clothes, purses, etc.  I have purchased from JANE three times and all were great - jeans, shoes and the cutest personalized gift tags.  You should check it out!

Monday, April 8, 2019

Love these - cute Personalized Tumblers

I love giving gifts!  I love Etsy!  I love monograms!  I hope my preschool teachers love personalized items as much as I do!  😉

I found these cute 16 oz personalized tumblers on Etsy.  They were reasonably priced and were delivered really quickly.  Visit Candice at Golden Boutique on Etsy - lots of great items!

Nothing Bundt Cake Lemon Cake CopyCat

I walk on Wednesdays with my friend Mary.  She loves sweets like I do and was raving on and on about this great lemon cake a coworker made.  She brought me the recipe and it is Nothing Bundt Cake Lemon Cake Copycat from Favorite Family Recipes.  I thought the cake was fabulous.  The teaachers loved it ....and my hubby loved it.  I will totally make it again.  Visit Favorite Family Recipes - lots of other great recipes and other Bundt Cake Copycat recipes, too.

Favorite Family Recipes garnished with raspberries and mint leaves. I went with what I had on hand!

Nothing Bundt Cakes Lemon Cake Copycat (adapted from Favorite Family Recipes


1 lemon cake mix
1   3.4 oz pkg dry instant lemon pudding
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 cups white chocolate chips


2  8 oz packages cream cheese, softened
1/2 cup butter, softened
2  tsp vanilla extract
3-4 cups powdered sugar
raspberries for garnish - optional
mint leaves for garnish - optional

Preheat oven to 350 degrees.  Spray Bundt pan with cooking spray and sprinkle with flour. Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water for two minutes.  Fold in the chocolate chips.  Pour cake batter into the prepared pan.  Bake for 45 - 50 minutes or until tester comes out clean.  Cool on baking rack for 20 minutes.  Remove cake from pan and allow to completely cool.  Wrap in plastic wrap and store in refrigerator overnight, before frosting and serving.  The will make your frosting of the cake be much speedier/easier.


In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.  Mix in vanilla and then gradually add the powdered sugar.  Start with two cups and keep adding until you reach a desired consistency - thick and creamy.  Take the cake out of the refrigerator and place on a serving platter or plate.  Frost the cake and garnish with raspberries and mint leaves.  Keep refrigerated.

Printable Version

Friday, March 29, 2019

Mexican Corn Dip

This is an old recipe that I posted years ago - way back in 2010.  I love it!  It is easy and all ages love it.  I didn't include a picture with the first posting.  I made this for our teacher birthday lunch this week and thought I should share again.  The only change I made to the original recipe is that I added 1 tsp or more of ground cumin and topped with some of the green onions.  Best served with Scoops Fritos!

  Excuse the red plastic container - what I used to transport it to preschool :)

Mexican Corn Dip

2 cans Mexicorn, drain one
8 oz softened cream cheese
1 cup mayonnaise
10 oz shredded sharp cheddar cheese
1 small can chopped green chiles
1 small bunch of green onions - chopped
1 - 2 tsp cumin
Salt if needed
extra green onions and a sprinkling of cumin for garnish

Mix everything together.  Pour into serving dish.  Top with green onion pieces and sprinkle with cumin.  Chill for several hours or overnight.  Serve with Fritos Scoops!

Printable Version

Wednesday, March 27, 2019

Hot Chicken Salad

Well, I thought I would share another casserole.  I was out of town all last week for my spring break.  I enjoyed a week in TEXAS seeing all three of our girls - it was fabulous!

Chris was home all week so I thought I would make him another yummy casserole since he had requested something with crunch, texture, fat, etc. I was looking through my old recipes and found this recipe for Hot Chicken Salad.  I was mixing it up the night before I was headed out of town and Chris noticed and asked me, "is there a starch in that recipe?"  Well.... no!  The Tuna Casserole I posted a few weeks ago had pasta and I think Chris was hoping for a good chicken and rice casserole.  I will make that sometime soon.

He enjoyed every bite of this yummy crunchy Hot Chicken Salad.  I suggested he eat it over toast... or make rice on the side.  He enjoyed it both ways since he ate it for like four nights in a row.

Hot Chicken Salad

2 cups cooked chicken, cubed (I used Costco rotisserie chicken that they cut up and have bagged)
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt or more to taste
1 tsp grated/minced onion or more to taste
2 Tbsp fresh lemon juice
1 cup mayonnaise
1/2 cup shredded cheese
For topping - crushed potato chips

Mix all ingredients except potato chips and spoon into a 8 x 8 square prepared pan.  Top with crushed potato chips.  Bake uncovered at 375 for 20 minutes or until bubbly and slightly browned.

Printable Version

Wednesday, March 13, 2019

Crunchy Tuna Casserole

In a time of Whole 30 and Paleo, you just don't see as many "casseroles".  Chris loves a good casserole.  This recipe is from his mom and I don't think I have made it since we were first married.  He was wanting something with texture - he even mentioned wanting potato chips on top.  I remembered this recipe and dug it out of my collection.  He LOVED it!  This is a great easy, quick family recipe since you can keep a can of tuna in your pantry and whip it up when needed. 

Crunchy Tuna Casserole

1 cup elbow macaroni, cooked
1  10 1/2 oz can cream of mushroom soup (or cream of onion or celery, etc)
2/3 cup milk
1 Tbsp finely minced onion
2 Tbsp finely chopped green pepper (I used 3 minis that were red and yellow)
1  2 oz jar of chopped pimento, drained
Salt and pepper
4 oz grated sharp cheddar cheese
1 large can ( 10 - 12 oz ) tuna, drained (I like solid white tuna)
crushed potato chips for the top

Combine soup, milk, onion, green pepper and mix well.  Add drained tuna and salt and pepper.  Add cheese and combine well and fold in cooked pasta.  Pour into a prepared 1 1/2 - 2 quart pan.  Bake at 350 for 25 - 30 minutes or until bubbly around edges.  Remove from oven and top with crushed potato chips and bake for another 5 - 10 minutes or until nice and brown. Serve warm with a side salad or green vegetable.

Printable Version

Monday, March 4, 2019

Loaded Mini Bell Pepper Turkey "Nachos"

Are y'all tired of my healthier recipes?  I hope not!  I will stick mix in some others but with just Chris and me at home - this is how we are eating... most of the time.   However, I was looking through a church cookbook (don't you just love a good church cookbook) that I purchased recently and he spied some full fat, good ol' chicken casseroles and I promised to make one soon.  He even has a tuna casserole from his childhood with crushed potato chips on top that I promised to make. 

We had a teacher birthday lunch last week.  I wanted to take some different and healthier than I normally take.  I have been following Skinny Taste on Instagram and I love her recipes.  I am not doing Weight Watchers but if you are, she includes the points on most of her recipes.

I spied these Loaded Mini Bell Pepper Turkey "Nachos" and thought they would be perfect to try.  I typically make things that don't have to be assembled at the last minute because I can get pretty busy at preschool.  I tried these and I LOVED them.  I had a little leftover enjoyed them for dinner.  I think this could be a staple in my house.  Chris hasn't had them yet but I think he would like them!

Loaded Mini Bell Pepper Turkey "Nachos" (adapted from Skinny Taste)

1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 Tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded
1 cup sharp cheddar cheese, shredded
2 Tbsp light sour cream, thinned with 1 Tbsp water
2 Tbsp sliced black olives
1 jalepeno, sliced thin (optional)
chopped cilantro, garnish (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper and lightly spray with cooking spray. Spray cooking spray in a a medium skillet over medium heat.  Add onion, garlic and cilantro and saute about 2 minutes - add ground turkey, salt, garlic powder and cumin, cooking for about 4 or 5 minutes or until turkey is cooked through.  Add 1/4 cup tomato sauce and 1/4 cup chicken broth, mix well and simmer on medium for about five minutes.

Meanwhile, arrange pepper halves on parchment lined baking sheet, cut-side up and close together.  Fill each with ground turkey mixture, ten top with shredded cheese and the optional jalepeno slices.  Bake for 8 - 10 minutes or until cheese is melted .  Remove from oven and top with black olives, sour cream and cilantro.  Serve immediately!

Printable Version

Friday, March 1, 2019

Jicama Fries

I love good fries!  I think most people like good fries.  

I made Jicama Fries recently in the air fryer.  They definitely aren't potato fries but I thought they were great - I have made them three times now.  Chris ate them too - and enjoyed them.  The first time I bought the pre-cut jicama.  This isn't the most economical route so the 2nd time, we purchased a jicama and Chris cut it for me.  I "googled" how to cut a jicama.  We enjoyed some that night but this was a huge jicama so the other is stored in my fridge.  I think I am having more jicama fries tonight!

I tried different seasonings all three times.  The first time I followed .... Awe Filled Homemaker and used salt, pepper, smoked paprika and garlic powder.  That is what is in the picture.  They were yummy but almost a little too spicy for me.  The 2nd time, I used my Meat & Potatoes seasoning and some sea salt from Primal Palate.  These were also great.  The 3rd time, I used my Super Gyro seasoning and some sea salt... from Primal Palate and then sprinkled in some grated Parmesan cheese the last 2/3 minutes.  All great!  I dipped in ranch!   Also, I love my Primal Palate seasonings - you should totally check them out.  

And a side note, we are enjoying our air fryer.  I think I would have used it a ton when the girls were still living at home.  I have a teacher whose boys use it daily.  Just a thought....

Air Fryer Jicama Fries (adapted from Awe Filled Homemaker)

1 medium sized jicama, cut into matchsticks
1/2 tsp garlic powder
1 tsp smoked paprika
2 Tbsp olive oil
Salt and pepper to taste

The jicama tends to pretty wet so lay the jicama on a paper towel and pat dry.  Put match stick like jicama in a large bowl and toss with olive and seasonings. Toss until well coated.  

Air Fry for 15 minutes at 400, shaking about every 4 minutes, to ensure even frying. Serve hot with your favorite condiment. 

Wednesday, February 27, 2019

Tuscan Chicken - Instapot

I love this new recipe!  Chris did too!  I used Greek yogurt and Greek cream cheese for a healthy chicken dish.  Chris enjoyed it several times - over rice and over pasta.  I just enjoyed it as is  - with some extra veggies.  We loved the creaminess - both thought it had a great texture!

  Not a great picture but this is Chris' portion over a bed of rice - he loves rice! 

Pressure Cooker Creamy Tuscan Garlic Chicken (adapted from Heath Runyon)

2 - 2 1/2   lbs chicken
4 tsp olive oil
3/4 cup chicken stock
2 cloves garlic, minced
2 tsp Italian seasoning ( sprinkled on more when in pressure cooker)
1/2 tsp sea salt
3/4 cup plain Greek yogurt (I just used one container)
house seasoning (1 tsp salt, 1/4 tsp garlic powder, 1/4 tsp pepper)
1/2 cup Greek cream cheese
1 cup spinach (I used a whole container of spinach - it wilts - it was great!
8 or so sundried tomatoes in oil, cut into pieces

Slice the chicken in half, so they are thinner. Add the chicken to a mixing bowl and toss with oil, Italian seasoning, sea salt and minced garlic.  Massage the ingredients into the chicken. Select Saute/Browning on your pressure cooker and allow to heat.  When hot, place chicken and marinade in the pot, getting a nice brown texture on both sides.  While the chicken is cooking, wash and dry (if necessary) the spinach.  I always chop off the stems.  Add the house seasoning to the Greek yogurt and mix. After the chicken is brown, add the chicken broth and stir to deglaze the pot and get any of the yummy brown pieces. Lock the lid and cook at high pressure for 3 minutes.  When it beeps, carefully release pressure for a quick release.  Now, select Saute/Browning again, pour in the yogurt mixture and simmer for about five minutes.  Add the cream cheese, sundried tomatoes and spinach.  Toss to combine and heat until the spinach is wilted.  Serve as is or over rice or pasta. 

Printable Version

Thursday, January 31, 2019

Hearty Chicken Vegetable Soup

It is COLD here in Nebraska!  We had a snow day yesterday that was basically a "COLD" day - we stayed home because it was -14 before windchill.  CRAZY!

I wanted a soup without a ton of carbs.  I found this recipe and Chris and I really liked it - nothing fancy - just basic chicken and vegetable soup.  Many times, I think a basic soup like this just needs lots of good seasoning.  Chris almost made some rice to go with his but instead he found some crackers and enjoyed the soup as is.  He said, "I like a good ol' chicken soup!"

Hearty Chicken Vegetable Soup

2 lbs raw, boneless, skinless chicken breast, cut into 1" pieces (I used rotisserie from Costco and           added it in after I cooked the veggies and tossed around a minute or so before adding broth)
32 oz low sodium chicken broth
2 cups mushrooms, cut into quarters
2 cups or 7 large celery stalks, diced
1 medium red bell pepper, cut into 1" pieces
1 medium green bell pepper, cut into 1" pieces
1 medium yellow bell pepper, cut into 1" pieces
3-4 scallions, chopped
1 cup water
2 Tbsp cream
2 Tbsp dried parsley
4 tsp olive oil
1/2  tsp dried thyme leaves
1/4 tsp black pepper
2 cloves minced garlic
Salt and extra seasonings to taste ( I added some garlic and herb seasoning too)

Trim all visible fat from chicken and cut into 1" chunks; Clean and cut all vegetables.  Heat oil in a large soup pan over medium heat.  Add minced garlic and chicken (if using raw chicken).  Add bell peppers, celery and mushrooms.  Cook until tender -about 7 minutes.  Add chicken now if using precooked and heat for about 2 minutes.  Add scallions, broth, water, cream, thyme black pepper and parsley.  simmer until ready to serve. 

Monday, January 28, 2019

Warm Taco Slaw

I love the Egg Roll in a Bowl recipe from Kyndra at Peace, Love and Lowcarb.   She calls is "Crack Slaw"! It is an easy and favorite recipe  - tons of flavor!  She just shared this taco version, Warm Taco Slaw,  on her blog and I made it last night.  It is great too!  Chris spiced his up with jalepenos and more salsa! 

I have been eating a lot of cauliflower rice and this is a healthy dinner with coleslaw.  The coleslaw softens but still has great texture and a little crunch.  I love them both!  I think you should give them both a try!

Warm Taco Slaw (adapted from Peace Love and & LowCarb)

1 lb ground beef
4 Tbsp taco seasoning (see below for homemade taco seasoning)
1   10 oz can diced tomatoes and green chilies, with juices
1   16 oz bag coleslaw
1/2 cup sliced black olives
sea salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
fresh cilantro
sliced jalepenos
sour cream

Heat a large skillet over medium heat.  Put the ground beef and 1/2 of the taco seasoning blend in the pan and cook until the meat is browned and cooked through.  Add the diced tomatoes and green chilies, coleslaw mix and the rest of the taco seasoning,  Stir and cook until the cabbage is tender.  Stir in the olives and cook about two minutes.  Taste and add salt if needed. 

Top each serving with the desired toppings - chopped green onions, avocado slices, cilantro, jalepeno slices, sour cream, cheese, etc.

Taco Seasoning - great to make ahead and keep in an airtight container, Peace Love & Low Carb

2 Tbsp chili powder
2 Tbsp cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt

Printable Version

Friday, January 11, 2019

Flourless Chocolate Cake

LOVE LOVE LOVE me some chocolate!  Susan is a coworker and friend and she made this over the holidays.  She sent me a pic so I decided to make it for family and friends after Christmas.  We had eaten plenty but what is just one more piece of chocolate cake... Right?!

Easy, Gluten-Free and oh so yummy - enjoy this dense chocolate cake.  The best part - I had everything on hand - just had to buy raspberries.  We served it with vanilla ice cream!  I will make it again soon and use ALL of the raspberries!

Please visit Two Peas and Their Pod for this recipe and many others.  I follow them on Instagram!

Flourless Chocolate Cake (adapted from Two Teas & Their Pod)


1 cup semisweet chocolate chips
1/2 cup unsalted butter ( I used salted)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch process cocoa powder

Ganache Glaze:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375.  Grease a nine inch round cake pan with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan.  Place it on the bottom and spray it also. 

For the cake, put the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and chips are soft, about one minute.  Stir until the chocolate is melted and the mixture is smooth.  Add the sugar, salt and vanilla and stir to combine. Add the eggs and stir until smooth.  Add the cocoa and stir until just combined. Pour the batter in the prepared pan and bake for 20 - 25 minutes or until the cake has a thin crust and is done in the middle. 

Let the cake cool on a wire rack for 10 minutes.  Loosen the edges of the pan with a butter knife and carefully turn the cake upside down onto a cake/serving plate.  Allow the cake to cool completely. 

While the cake is cooling, make the chocolate ganache.  Combine the chocolate and cream in a medium microwave safe bowl and heat in increments of 30 seconds... until the cream is hot enough to melt the chocolate.  Remove and stir until the chocolate is melted and the mixture is smooth. 

Spread the mixture evenly over the cooled cake.  Let the glaze set up for a few hours - can put in fridge or freezer to hurry the process.  Top with raspberries and powdered sugar and enjoy with vanilla ice cream of whipped cream.