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Announcing Food & Friends!

Posted by in Looks Delicious!

PW Food & Friends: Spinach Basil Pesto Risotto

It’s Friday! Wow, this week has flown. Partly because we’re trying to do all we can to hold on to the last days of summer, and partly because we’ve been busy with a pretty big surprise for you. “What? A surprise?” We’re glad you asked!

If you haven’t seen it yet, there was some extensive remodeling done over at The Pioneer Woman. Lots of bright and shiny new things going on there. One of those shiny new things is something a little extra special for us here at Tasty Kitchen: a section called Food & Friends. There, you’ll find recipes and tips and food-related posts from Ree’s friends, many of whom you’ve already met as Tasty Kitchen members.

We hope you’ll pop over, say hi, and make yourself at home. We’ve also created a Food & Friends Tasty Kitchen account, so you can find all the posted recipes right here on TK. (Instagram, too!) And don’t you worry, Tasty Kitchen is here to stay, and will continue as the happy recipe sharing community that we’ve all come to love.

Here’s what you’ll find there!

 
 
 
PW Food & Friends: How to Make Simple Syrup

How to Make Simple Syrup. There’s a reason it’s called simple syrup. Up your cocktail game by making flavored versions!

 
 
 
PW Food & Friends: Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad. Grilled croutons for the win!

 
 
 
PW Food & Friends: Blackberry Soda Floats

Blackberry Soda Floats. Creamy and fruity and bubbly. Play around with different combinations!

 
 
 
PW Food & Friends: You Rule! Cookies

You Rule Cookies. How cute are these. Perfect back-to-school treats!

 
 
 
PW Food & Friends: Summertime Shrimp Pizza

Summertime Shrimp Pizza. Hang on to summer just a little bit longer with this pizza. Sweet and crunchy corn, sweet and briny shrimp. Throw in extra summer veggies and dig in!

 
 
 
PW Food & Friends: Peach Pistachio Galette

Peach Pistachio Galette. So easy and beautifully rustic. The peaches really shine here!

 
 
 
PW Food & Friends: Spinach Basil Pesto Risotto

Spinach Basil Pesto Risotto. I’m sorry, you said something? I was too busy staring at the bowl of lusciousness.

We’re blown away by talents of the contributors there, and we know you will be too. So come say hi! Here’s the link to take you there directly: Pioneer Woman: Food & Friends.

Have a great weekend, friends!

 

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No-Bake Granola Bars

Posted by in Step-by-Step Recipes

Here’s a great idea for a grab-and-go breakfast, school snack, or after-school treat. It’s no-bake too, perfect for those of you still battling summer heat. Enjoy this post from our archives!

 Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

 
I’m the type of person that, when I get hungry, I need to eat something immediately. Perhaps it’s just my imagination, but if I go too long without eating I start to feel sick. And cranky. So it helps if I stuff handy snacks into my purse to ensure I’m never in an emergency food situation.

These No-Bake Granola Bars, brought to us by Cheri, are a wonderful power snack for on-the-go. They’re filled with nutritious oats, nuts, dried fruit and honey. Plus they’re pretty tasty little treats.

Let me show you how to make them!

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Here’s the ingredients you’ll need: rolled oats, nuts (I used pecans and pumpkin seeds), shredded coconut, dried fruit (I used raisins and figs), butter, brown sugar, cinnamon, honey and molasses.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Begin by chopping your nuts. The pumpkin seeds are nice and small so I didn’t chop them.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

In a large skillet set over medium-high heat, toast the oats, nuts and coconut until fragrant. Make sure to stir often so it doesn’t burn!

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Pour the toasted oat mixture into a large bowl.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

If you’re using larger dried fruit you’ll want to chop it up as well.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Add the dried fruit to the oat mixture.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Stir to combine.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Place the butter, brown sugar, cinnamon, honey and molasses in a small saucepan.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Bring to a boil over medium heat, stirring occasionally.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Pour the butter mixture over the oat mixture.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Stir until the oat mixture is evenly coated with the butter mixture. Set aside to cool a little.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Line a dish with plastic wrap. Spoon mixture into pan and press down to compact. I used an extra piece of plastic wrap to keep my hands clean.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Place in the refrigerator to firm up, about 30 minutes.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Once firmed, turn out onto a cutting board and cut into bars.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Wrap the bars individually with plastic wrap, parchment paper or wax paper. Now they’re grab-and-go ready!

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Recipe notes:

1. These bars are just a hair too sweet for my taste. I cut the amount of sugar down to 3/4 cup, so next time I’ll try going down to 1/2 cup and using a full stick of butter. If you like your treats nice and sweet, this shouldn’t be an issue for you.

2. I might add a pinch of salt next time as well.

3. I love how customizable these are. You could come up with so many different flavor combinations by switching up the nuts and fruits you use.

 
 
 
Tasty Kitchen Blog: No-Bake Granola Bars. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Cheri of Kitchen Simplicity.

Thanks so much to Cheri for sharing her recipe with us! Make sure to check out her blog, Kitchen Simplicity, where she writes many more delicious recipes. I may have to make her Quick & Cheesy Chicken Pot Pie for supper sometime.

 
 

Printable Recipe

No-Bake Granola Bars

See post on Cheri | Kitchen Simplicity’s site!
4.50 Mitt(s) 6 Rating(s)6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 16

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Description

Chewy No-Bake Granola Bars that are perfect to make with the kiddos. Prepare to never buy store-bought granola bars again.

Ingredients

  • 2-½ cups Rolled Oats
  • 1-½ cup Nuts, Chopped, I Used Walnuts And Pecans
  • ¼ cups Shredded Coconut
  • ½ cups Raisins
  • 6 Tablespoons Salted Butter
  • 1 cup Brown Sugar
  • 1-½ teaspoon Ground Cinnamon
  • 6 Tablespoons Liquid Honey
  • 2 Tablespoons Molasses

Preparation Instructions

1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Once firmed, remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

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Let’s Talk Corn!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Corn)

Hi everyone! Do you see that bright golden haze in the meadow? No, really. There’s a bright golden haze on the meadow. And the corn is as high as an elephant’s eye! It looks like it’s climbing clear up to the sky. Oh what a beautiful morning …

Ahem. Sorry. Kinda got carried away there.

I’ve been singing that song to myself these past few days every time we drive past a meadow or any patch of land that resembles a corn field. I’ve been singing it in grocery stores and farmers markets too, as I walk past the beautiful ears of corn for sale. I apologize if you live in my area and have had to endure my shameless humming, but I can’t help myself. Because mmmm. Corn. It makes me happy.

For me, corn and summer go together like pumpkin and fall. Throwing a few ears of corn on the grill makes for an instant, easy BBQ side dish, and frankly, often I’m quite content with just that and some butter. But I also love corn kernels in cornbread, mixed in with grits, polenta, rice pudding, or just about any kind of stir fry. I even love corn ice cream, which might sound weird to some, but try it and you’ll know what I mean.

Corn is plentiful during the summer, and before the season ends, let’s try a few new ways to enjoy it! Tell us:

What’s your favorite way to enjoy corn?

I shared my favorites above, which can be summarized in one simple statement: “I’ll eat corn with everything.” But I’m always open to new ideas! So share your corn recipes, your tips and tricks for buying or shucking or cooking corn. Or maybe you have a preferred kind of corn (white? yellow? bi-color?) that you seek out at the market. Tell us all about it below!

 

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Chocolate Zucchini Cookies

Posted by in Step-by-Step Recipes

It’s back-to-school season, and zucchini season too! Take care of both with this blast from the past: chocolate zucchini cookies. They’re a hit with kids, and adults will love you for them too.

 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

 
Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just like sticking vegetables in cookies so that you can call them “healthy” and, thus, eat them for breakfast? I fall into the latter group.

These rich Chocolate Zucchini Cookies are both perfectly fudgy and fluffy, with lots of added chocolate chips and walnuts. You’ll never believe the secret ingredient is grated zucchini! Neither will your kids … or your husband … or any other picky cookie eaters that you serve these to—I promise! The recipe comes to us from Julia of The Roasted Root and I think you’re going to love it as much as I love it!

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

To start, you’ll need to grab flour, baking soda, white sugar, brown sugar, vanilla extract, butter, salt, cinnamon, cocoa, zucchini (I used two, grated!), chocolate chips, walnuts and an egg.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Begin by mixing together your dry ingredients: flour, baking soda, salt, cinnamon and cocoa powder. I always like to sift my cocoa powder before using so it’s not as clumpy!

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Whisk dry ingredients together well, getting rid of all cocoa and baking soda clumps. Set aside.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

In another bowl, beat your butter, white sugar, brown sugar and vanilla together until creamy. I used my stand mixer for this, but you could also work your arm muscles by beating with a wooden spoon!

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Add the egg and grated zucchini to the wet ingredients and beat until just incorporated.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Now, carefully add the dry ingredients to the wet ingredients and mix. You can do this a little bit at a time, but be careful not to over-mix.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Dump in the chocolate chips and walnuts and mix again! The dough should be pretty wet and sticky.

Go ahead now and preheat your oven to 350ºF and get a couple baking sheets ready with either parchment paper or Silpats.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

The recipe says you can roll the dough in powdered sugar before baking, so that’s what I did! I’m a sucker for anything rolled in powdered sugar.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Stick your little powdered sugar-covered cookie dough balls on your lined sheet tray and bake for 15 minutes.

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

When they’re done, they’ll be all puffy and the tops will be crackly from the powdered sugar. Yum!

 
 
 
Tasty Kitchen Blog: Chocolate Zucchini Cookies. Guest post by Jenna Weber of Eat, Live, Run; recipe submmitted by TK member Julia of The Roasted Root.

Here’s an inside peak at a cookie just out of my oven to tempt you a little more. They appear fudgy from all the chocolate, but they are quite light and puffy! Like I said earlier, the perfect balance between fudgy and fluffy. And you can’t even almost taste the zucchini in them.

Have you seen Julia’s blog The Roasted Root? She has an awesome tagline: “Eat well, eat often.” Thank you, Julia, for this delicious recipe! Cookies for breakfast!

 
 

Printable Recipe

Chocolate Zucchini Cookies

See post on Julia {The Roasted Root}’s site!
4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 24

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Description

Double chocolate cookies with zucchini and a whole lot of deliciousness!

Ingredients

  • 1-¼ cup Whole Wheat Flour Or All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • ½ cups Unsweetened Cocoa Powder
  • 5 Tablespoons Unsalted Butter, Softened
  • 1 teaspoon Vanilla Extract
  • ½ cups Brown Sugar
  • ½ cups White Cane Sugar
  • 1 whole Egg
  • 1 cup Shredded Zucchini
  • ½ cups Walnuts, Chopped
  • 1 cup Semi-sweet (or Dark!) Chocolate Chips
  • ⅓ cups Confectioners Sugar, For Rolling The Dough In (optional)

Preparation Instructions

Preheat the oven to 350 F.

In a bowl, combine flour, baking soda, salt, cinnamon and cocoa powder and whisk or sift to combine. Set aside.

In a large mixing bowl combine the butter, vanilla extract and sugars. Use a stand or hand mixer to mix until creamy. Add the egg and shredded zucchini and mix just until combined. Pour in the flour mixture (I typically do this in thirds) and mix just until combined. Add the chopped walnuts and chocolate chips, mix to integrate into dough.

If desired, sprinkle confectioner’s (powdered) sugar on a plate so you can roll the balls of cookie dough in the sugar. Roll the dough into balls and roll them in the sugar if desired. Space cookie dough evenly on a parchment-lined or lightly oiled cookie sheet. Bake for 13 to 15 minutes.

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Let’s Talk Peaches!

Posted by in Kitchen Talk

Peaches at the local markets here have been quite excellent. They pile them in bins close to the doors, hitting you with a wave of that heady scent of sweet summer nectar. They look so inviting with their earthy red and orange hues, and I haven’t been able to resist bringing home a bag or […]

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Looks Delicious! Roasted Summer Vegetable Ragout

Posted by in Looks Delicious!

At the beginning of the week, I always need some inspiration for healthy weeknight meals that aren’t too difficult to throw together. It’s also about this time of year that I realize I need to enjoy as much delicious summer produce as possible while it’s still available. More fresh garden tomatoes, please! This Roasted Summer […]

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$150 Gift Card Giveaway (Winner Announced!)

Posted by in Miscellaneous

We're giving away a $150 gift card to Chef's Catalog. Enter to win!

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Discover New Fruits and Vegetables!

Posted by in Kitchen Talk

The other day, a friend of mine showed me a photo of something I had never seen before. It looked like a miniature yellow watermelon on the outside, with white flesh and cucumber seeds inside. I asked what it was, and she said: “It’s a lemon cucumber!” A lemon what? “Imagine a lemon and a […]