This strawberry & raspberry cardamom biscuit cobbler is beyond words. Miniature flaky, buttery cardamom spiced biscuits layered on top of bubbling strawberries mixed with seedless raspberry jam. A perfect texture and flavor combination. Topped with vanilla ice cream, of course.
These fish tacos with jalapeño mango salsa are an absolute pop of delicious, fresh flavors. Tender fish paired with the spicy sweet salsa combo is simply perfect. Drizzled with a super easy lime crema to top it all off.
I love a good cinnamon sugar combo, and these brown sugar cinnamon cookies are just that plus added tenderness and flavor from dark brown sugar. They're slightly crunchy on the outside and perfectly chewy on the inside.
These chocolate krispie peanut butter shortbread bars are certainly a mouthful to say, but are so good! Buttery shortbread, followed by fudgy peanut butter, and topped with a chocolate krispie mixture - a perfect texture and flavor matchup.
It's been a minute since I've been able to develop and photograph a new recipe with everything going on, and it felt so good to get back into it. I picked it up with these chocolate krispie peanut butter shortbread bars because I wanted to challenge myself, and while this is actually a super simple recipe, I had never made anything like it before. So let's get into it.
Butter: I recommend using unsalted butter so that you can control the level of salt. However, if salted butter is all you have, you can use that just lower the amount of added salt and make sure to taste as you go.
Peanut butter: I used good old faithful Jif for this recipe, but any jarred PB should work. Natural peanut butter tends to be a bit more loose, so if you use that, you may just need to add a bit more powdered sugar to bind it together. I'd recommend adding by the tablespoon until you reach a nice texture that is a bit thicker than PB typically is.
Chocolate: You can use any kind of chocolate you prefer - milk, semisweet, or dark. Semisweet is my go-to because I think it tastes best - but I also don't like how bitter dark chocolate is. Up to you!
These bars are three delicious layers - each easier to make than the previous.
Shortbread: This is the only layer that requires baking. You take room-temperature butter and using either a stand mixer or hand-held mixer, beat it together with the sugar until pale in color. Then, add the salt, vanilla, and flour, and mix until combined. Spread evenly onto the bottom of a lined + greased 9x9 baking sheet and bake for 30 minutes on 325℉ until the edges are nice and golden. Remove from the oven and allow it to cool to room temp before following with the next layer.
Peanut butter: Melt the butter in a microwave safe bowl. Once melted, add to the same bowl the PB, powdered sugar, and salt. Mix to combine. Spread evenly on top of the shortbread layer, and place in the fridge while you prepare the last layer.
Chocolate krispie: In the same (or different if you wish) microwave safe bowl, melt the chocolate with the heavy cream for 1 minute (stir at :30 then return to the microwave for the remaining :30). Then mix in the Rice Krispies, vanilla extract, and salt. Pour on top of the PB layer and spread in an even layer. Refrigerate for at least 2 hours before cutting up.
These bars should be kept in the fridge for storing, otherwise they'll get melty! They can keep in the fridge for a week, if you haven't scarfed them all down by that point, they can be stored in the freezer for up to 3 months.
Chocolate chip muffins are a breakfast staple and stand the test of time. These fluffy chocolate chip muffins in particular, are some of my favorite.
They have a moist, buttery texture and are also pillow-like puffy. They're truthfully the best of both worlds and will definitely please anyone. Plus, they're full of chocolate chips, so you basically can't go wrong.
Another reason this recipe is a star is because you can easily whip it up on a Sunday evening and have a delicious breakfast or snack ready to go for the rest of the week. I mean, effort once for a reward throughout the week? Sign me up.
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With Valentine's day right around the corner, I wanted to make something chocolatey and delicious for you all to share with your loved one(s). Whether you're spending the holiday with a significant other or friends/family, this double chocolate banana bread is the perfect indulgent treat.
[Read more...]We all need a go-to pasta sauce in our arsenal, and this one is it for me – super easy creamy tomato sauce made from scratch (aka pink sauce). It's full of flavor with only a few ingredients; shallots, garlic, a little spice from red pepper flakes, tomato paste for a deep tomato flavor, and of course heavy cream. A weekly staple dinner that comes together in no more than 15 minutes.
If you take one thing away from reading this recipe, I want it to be how insanely easy it is to make.
Prep: mince your garlic and shallots really finely.
1. Boil your water. In your stock/pasta pot, bring heavily salted water to a boil. Cook pasta according to directions.
2. Sauté the garlic and shallots. In a sauté pot over medium heat, add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Once that is melted and hot, add the shallots and garlic, and cook for about 3 minutes until very fragrant and the shallots start to become translucent.
3. Add the red pepper flakes and tomato paste. To the garlic and shallots, add the red pepper flakes, tomato paste, salt, and pepper. Mix those together and cook stirring occasionally for 2-3 minutes to caramelize the tomato paste.
4. Add the heavy cream. Reduce heat to medium-low and stir in the heavy cream until smooth. Let it come up to a slight simmer, then add in your pasta (it's ok if pasta water gets in there). Once the pasta and sauce are mixed together, stir in fresh grated parmesan cheese if using. Serve immediately!
There are so many things you can do with this sauce if you're looking to take it beyond just pasta.
You can store the sauce alone in an air tight jar in the fridge for up to 1 week.
Similar to the sauce, if you've added pasta you can store in an air-tight container in the fridge for up to 1 week.
Yes! Let it come to room temp, then store in a freezer-safe container for up to 6 months. If you can, store in separate serving sizes so it's easier to reheat only what you need (first freeze in an ice cube tray or something similar, then move to a freezer-safe container once it's frozen through).
It's best to reheat on the stove top in sauce pan with a little bit (a few tablespoons) of water. You can also thaw it in your fridge for a few hours and then reheat on the stove top.
