A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Tricia @ Saving room for dessert
Spoon over plain Greek yogurt for a tangy protein-packed simple dessert, or drizzle on ice cream, pancakes, pound cake, waffles or eat it by the spoonful!
by Gerry Speirs
Sweet, savory and crunchy, served with a creamy coconut dip, this is a great snack or appetizer.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Spicy Chicken Flautas—crispy rolled tacos filled with spicy roast chicken and a blend of cheeses.
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
by greensnchocolate on March 17, 2011 in Candy, Desserts
Described as “Almond Joys on crack.”
Line a 9×9″ baking dish with parchment paper and set aside.
Combine sweetened condensed milk and vanilla in a large bowl. Add the powdered sugar 1/2 cup at a time, stirring to fully incorporate. Add coconut and stir until well combined. Press mixture into prepared pan and chill in the refrigerator for 30 minutes.
After 30 minutes, cut the chilled coconut mixture into 1×2″ bars. Melt 1/4 cup of the chocolate chips in the microwave, checking every 15 seconds. Top each bar with a small amount of melted chocolate, then place 2 almonds on top of each bar on the chocolate. Place the bars with almonds on a large baking sheet and chill in the freezer for 15–30 minutes. Just make sure they are chilled so they don’t get too messy in the chocolate.
Melt the remaining chocolate chips. Once the bars are chilled, dip each bar into melted chocolate to coat completely. I did this by placing each bar on a fork then using a spoon to pour melted chocolate over each bar. Some of my Almond Joys didn’t have chocolate on the bottom, but I was okay with that. Place on a wax or parchment paper-lined baking sheet and chill in the refrigerator until firm. Store in the refrigerator in an airtight container. Enjoy!
by Adrienne Jacobs and filed in Candy, Desserts
A wannabe of a peanut butter cup, only way better for you, and way tastier! And no cooking required!
by specialtycake and filed in Candy, Desserts
Even simple Oreo cookies can be turned into decadent truffles.
by Kocinera and filed in Candy, Desserts
Halloween Chocolate Bark is a super easy way to use up all that extra Halloween candy … and it involves even more chocolate.
by specialtycake and filed in Candy, Desserts
Instead of making banana bread, use your overripe bananas to make these Banana Chocolate Truffles.
by The Messy Cook and filed in Candy, Desserts
Funfetti-covered white chocolate with a soft cake batter centre. These really taste like cake batter!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
Salome Ellen on 3.18.2011
I think that might be “checking every 1.5 minutes.” 15 minutes in my microwave would not be a pretty sight!
But they sound delicious!
melpope on 3.18.2011
Actually thinking it’s supposed to be 15 seconds. even 1.5 minutes may be too long you could scorch your chocolate.
Jennifer | JenniferCooks.com on 3.18.2011
Oh MY! These look awesome! I can’t wait to make them!
cebbow on 3.18.2011
This recipe sounds great, but I was wondering about your beautiful china…..who makes it and what’s the name of the pattern? It’s gorgeous
Meal Makin Momma on 3.18.2011
Oh My! My dad & I would LOVE these! Can’t wait to make them, thanks fo sharing!
theboysmom on 3.18.2011
I have died and found my heaven! Thanks for the post!!!!!!
greensnchocolate on 3.18.2011
Yes, putting chocolate in the microwave for 15 minutes would not be a pretty sight! Thanks for the correction
greensnchocolate on 3.18.2011
cebbow – I received the china as a gift from my mom, who bought it at an antique shop. The information on the back reads “John Maddock & Sons, England, Rego Shape 787954 Minerva” I googled John Maddock & Sons and I found a few sites selling it, so I would try that. Hope that helps!
mjackson on 3.18.2011
My favorite!!! Can’t wait to try these.
sliceofsouthern on 3.19.2011
Yummmmm! Can’t wait to make these!
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