Tasty Kitchen Blog » Step-by-Step Recipes

Cranberry Butter

Natalie | Perry's Plate — Wed, 11 Nov 2015 15:00:08 +0000

Grab an extra bag of cranberries this week and make this incredibly simple and ridiculously delicious Cranberry Butter. It’s great to have on hand, especially when you need an quick and easy breakfast treat—or midday snack!–after a long day of cooking. It also makes the perfect hostess gift. We’re bringing back this old favorite so you can make a batch or two, or six!

Need a quick, edible, last-minute gift? Have a few extra cranberries lying around? You’ve got to try this Cranberry Butter, a recipe from MissyDew (the woman who also blessed us with That’s the Best Frosting I’ve Ever Had). I swear it’s magical. Even more magical than butter is on its own.

You only need four things: fresh cranberries, honey, an orange, and a pound of softened butter. Because you probably haven’t used enough butter this month.

First give the cranberries a chop.

Stick them in a bowl with the butter.

Add the honey.

Get out your trusty zester and get all the zest you can off that orange. Don’t have a zester? It’s probably not too late to ask Santa for one. Although you might want to spell out “Microplane” for him, just so he can get it right. He’s getting old, you know.

There. Everything’s in the bowl. That took, what, 5 minutes?

Give it a good stir.

(Or more realistically, stir until you realize your butter isn’t as soft as you thought. Dump it into a larger bowl, buzz it with an electric mixer, and return it to the smaller, prettier bowl like nothing happened.)

Now, please don’t make the mistake that I made. Once I made this, I was dying to schmear it on something, but I realized, with actual horror, that I didn’t have a single thing to spread it on in my house. We were even out of bread that day. I almost put it on a tortilla because I was desperate, but I did the same thing that any of you might have done—I put a big glob of it on my finger and popped it in my mouth. Talk about a burst of sweet, citrus-y, buttery goodness.

When I came to my senses and actually bought some bread, I discovered this Cranberry Butter will turn even the humblest piece of toast into an $8 piece of room service toast at a four-star hotel. You could also put it on pancakes, waffles, muffins, scones, chubby baby cheeks, and even popcorn,.

C’mon, I know I’m not the only one who has cannablistic tendencies toward cute babies.

By the way, I’ve had it melted over popcorn. It’s divine.

This spread would be great on so many baked goods here at Tasty Kitchen, but here are a few that caught my eye. And may keep me from eating the whole bowl with my fingers.

Clockwise from top left: Whole Wheat Sweet Potato Muffins from HowSweetEats, Gingerbread Waffles from emily {onelovelylife}, White Chocolate Cranberry Scones from crobbins (there is a slew of cranberry scone recipes on TK!), Carrot Cake Pancakes from multiplydelicious, and Double Ginger Scones from angpritch.

Thanks MissyDew for a fantastic recipe!

Printable Recipe

Cranberry Butter

by MissyDew on October 8, 2010 in Condiments

4.93 Mitt(s) 15 Rating(s)

Description

I love this during the holidays. I first received some as a gift in a jar and enjoyed every bit of it, especially on toast or on homemade rolls or lefse. Make some for yourself and some to share with others.

Ingredients

1 pound Butter, Softened To Room Temperature
½ cups Chopped Fresh Cranberries
½ cups Honey
1 whole Orange (just The Zest)

Preparation Instructions

Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own!

Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended.

You’ll need to store this in the refrigerator.

_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Pizza Nachos

twopeasandtheirpod — Fri, 09 Oct 2015 17:00:14 +0000

Planning weekend football snacks? These Pizza Nachos will be a big hit at game time! Repost from November 2012.

Football season is a fun one at our house. My husband and I both enjoy watching football. We don’t always cheer for the same team (that is what makes it interesting) but we do agree that good food has to be a part of the football festivities. One of my husband’s latest obsessions is Dax Phillips’ amazing Pizza Nachos. I saw the recipe on Tasty Kitchen and knew Josh would love them. I decided to make them on football Sunday for a half-time snack and they were a hit!

To make the Pizza Nachos, you will need: butter, olive oil, garlic, heavy cream, milk, salt, pepper, red pepper flakes, Parmesan cheese, tortilla chips, onion, pepperoni, black olives, green pepper, and Colby Jack cheese.

First, make the garlic cream sauce. Melt the butter, along with the olive oil, on medium to low heat.

Once melted, add in the minced garlic and stir.

Turn the heat up to medium-high. Add in the cream and milk and stir.

Keep stirring until it comes to a boil.

Add in the salt, pepper, and chili flakes, and Parmesan cheese. Continue stirring. The sauce will thicken pretty quick, so make sure you keep stirring.

Once the sauce is thickened, remove from the burner, and set aside.

Preheat the oven to 400ºF and start building your nachos in an oven-proof dish. First, add the tortilla chips.

Next, drizzle the garlic cream sauce all over the chips.

Top with the onions, pepperoni, olives, and bell pepper.

Finish the nachos off by adding the Colby Jack cheese.

Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

Remove from the oven and serve warm.

Pizza and nachos are two of Josh’s favorite foods; now he can enjoy them all at once. These nachos are the ultimate game day snack. I love that the recipe is adaptable, too. If pepperoni isn’t your thing, leave it off. Try adding mushrooms, artichokes, roasted red peppers, chicken, etc. Top the nachos with your favorite pizza toppings. The options are endless!

Thanks Dax for the recipe. You have earned me major brownie points with the hubs. Josh always requests Pizza Nachos on game day now. Make sure you visit Dax’s blog, Simple Comfort Food, for more mouthwatering recipes and photos.

Printable Recipe

Pizza Nachos

by Dax Phillips on October 15, 2012 in Appetizers, Snacks

See post on Dax Phillips’s site!

4.50 Mitt(s) 4 Rating(s)

Description

A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.

Ingredients

FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded

Preparation Instructions

Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.

Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.

_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

Quick and Easy Baked Apples

Natalie | Perry's Plate — Thu, 01 Oct 2015 15:00:56 +0000

It’s apple season! Celebrate with these quick and easy baked apples. Reposted from December 2014.

I’m not sure if it’s fair that pumpkin gets the most culinary attention when fall rolls around. As much as I love me some pumpkin [insert any dish that can feasibly be made with pumpkin], I’d much prefer something with apples.

I could live off of apple pie, apple crisp, apple-filled crepes, apple cider syrup-covered pancakes, apple-cheddar squash soup … you get the idea. Just bury me in apples, and I’ll be a happy girl.

One treat I don’t make too often is baked apples. I’m not sure why. Oh, wait, yes I do. It’s the hollowing out of the apples, which, in my head, seems like a chore, but in reality only takes a few minutes. I need to quit playing mind games with myself because I’ve been seriously missing out.

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall. The Baked Apples recipe submitted by TK member Laura seemed like just the thing I was searching for.

First, let’s gather our ingredients! To be honest, when I gathered everything I kept thinking that this couldn’t possibly be everything. I even grabbed an extra stick of butter. (You know, just in case.) Really, all you need are smallish baking apples, oats, brown sugar, cinnamon, and softened butter. That’s it.

This is an excellent jumping point for adaptations! If you’re avoiding dairy, grains, or refined sugar, you can use coconut oil, chopped nuts/dried fruit/coconut, and honey. You could also play with the spices and add some nutmeg or cardamom for a more exotic taste. The only substitution I made was using coconut sugar instead of brown sugar.

Okay, now for the part that I dread (which isn’t that bad, really). Grab a sharp paring knife and cut around the stem of the apple, going about 1/3 the way into the center.

You can also use a spoon at this point to scrape out any seeds or tough bits of core remaining. Repeat with remaining apples.

If you’re assembling these early and plan to refrigerate them for a few hours before baking them, I would rub some lemon juice on the insides of the apples so they don’t turn brown. Lemon juice will brighten the flavor of the apples, too. If you happen to have a two-year-old around who is dying to help you, they’re great for that.

Grab a baking dish large enough to hold all of the apples. My 9×13 inch glass baking dish was the perfect size. Brush a liberal amount of butter on the sides and bottom of the pan. Don’t be shy.

Sprinkle some of the brown sugar into the pan as well.

Nestle your apples into the pan so they all stay upright. You don’t want that precious filling to spill out!

Speaking of the filling, grab a small bowl and pour the oats in.

Add the cinnamon (and any other spices you’d like to add).

And the rest of the brown sugar.

Give it a good mix. Or have your kitchen-maid-in-training do it for you.

This is the fun part. Put the rest of the softened butter in the oats and, using your hands, blend it until the butter is incorporated and you get a crumbly texture.

I knew she wouldn’t be able to resist this part.

This is roughly the texture you’re looking for. Try not to eat it right out of the bowl. Believe me, it’s hard.

Call your lovely assistant back over and have her spoon the filling into the apples. I was surprised at how well she did this. This is such a great recipe to involve kids in the kitchen!

We just kept piling it on until we ran out of filing.

Pop them into the oven for a while and …

Not only will your house smell amazing, but you’re super close to heaven in a bowl.

The instructions say to spoon the caramel sauce from the pan over the apples, but I didn’t have much sauce to speak of. Instead, we served these with vanilla bean gelato.

I also whipped up some sea salt vanilla bean caramel sauce and poured it over the top. Why I didn’t do that in the beginning is beyond me. If you’d like to make some homemade caramel sauce, there are a lots of recipes here on Tasty Kitchen! I included a few below that caught my eye.

Easy Caramel Sauce from Ree
Spiced Caramel Butter Sauce from Terri of That’s Some Good Cookin’
Vegan Caramel Sauce from tonijean
Salted Caramel Sauce from Megan Betz

Many thanks go to Laura for a fantastic and easy recipe to do with my kids! Be sure to check out her TK recipe box and her beautiful blog, My Friend’s Bakery, for more recipes.

Printable Recipe

Baked Apples

by Laura @ My Friend's Bakery on September 26, 2014 in Desserts, Fruit Desserts

See post on Laura @ My Friend's Bakery’s site!

5.00 Mitt(s) 1 Rating(s)

Description

A simple, delicious dessert using fresh picked apples. Enjoy the season’s bountiful harvest.

Ingredients

FOR THE APPLES:
9 whole Small Baking Apples, Like MacIntosh
2 Tablespoons Butter, Room Temperature, For Greasing The Dish
2 Tablespoons Brown Sugar
FOR THE FILLING:
⅓ cups Butter, Room Temperature
⅓ cups Brown Sugar
1 cup Quick Cooking Oats
1 teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350 F.

Wash and core the apples. Generously coat the bottom of an oven-safe baking dish (use one that’s big enough to fit all the apples into) with butter. Sprinkle the first amount of brown sugar over the base of the dish. Arrange the apples into the baking dish to fit.

In a separate bowl, crumble together the filling ingredients. Fill each cored apple with a generous amount of the filling.

Bake the apples for 30 to 40 minutes until soft. Remove from the oven and place 1 or 2 apples on each serving plate. Use a spoon to scoop some of the hot caramel from the bottom of the dish, and spoon it over each apple. Serve with a scoop of vanilla ice cream.

_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Two Quick Solutions for a Sudden Cookie Fix

Faith (An Edible Mosaic) — Mon, 21 Sep 2015 07:00:34 +0000

Have a cookie craving that just won’t go away? We’re bringing back this post featuring two quick 5-ingredient cookies! As a bonus, one of them is gluten-free. You know you want some. In fact, they’re so easy, why not make both? Time to get baking!

Let’s face it, some days you just need a quick cookie fix.

Maybe your kid is having a party at school, or maybe it’s a co-worker’s birthday at the office. Or maybe it’s just been a really long week, and you’re in the mood for a cookie or two without having to spend all day in the kitchen. Tasty Kitchen to the rescue!

I did a super quick search and found not one, but two delicious cookie recipes on Tasty Kitchen; each has just 5 ingredients and can be made in less than 30 minutes from start to finish. That’s what I call a fabulous quick cookie fix.

First up is Tasty Kitchen member Desserts by Juliette’s recipe for Gluten-Free Peanut Butter Cookies. There’s just something about a plate of peanut butter cookies and a tall glass of milk that is reminiscent of being a kid…maybe that’s why almost everyone I know is crazy about them! Juliette’s version is really lovely; it lets the flavor of peanut butter shine through, and a touch of sea salt finishes them perfectly.

Like I said, they couldn’t be easier to make, so let’s get started!

To make them, you’ll need: peanut butter, sugar, an egg, vanilla, and coarse sea salt. And yes, I know that is a crazy-big bottle of vanilla!

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

Ok, so dump everything into a bowl …

And beat it up! (I used a handheld electric mixer for this; no need to dirty a stand mixer.)

Spoon the dough by the tablespoon onto the prepared baking sheet, leaving about 2 inches between each (I got 12 cookies on 1 half-sheet pan). Oh, and I want to mention, I find that a 1-tablespoon-sized ice cream scoop is the easiest (and fastest!) way to scoop out the dough.

Flatten each dough ball slightly with a fork, making a cross-hatch pattern.

And then sprinkle the tops with sea salt. (They’re looking pretty good already, right?)

Bake until the cookies are golden brown on the bottom, set along the outside, and a touch doughy in the center, because they’ll harden as they cool. (This took about 8 to 9 minutes in my oven.) Cool the cookies slightly on the tray before removing. I got exactly 28 cookies out of this recipe.

Such a delicious classic.

Those cookies come together so easily and you might just want to make another quick batch. If you do, Tasty Kitchen member Monique of Ambitious Kitchen has you covered with her recipe for Easy Nutella Cookies with Sea Salt. Nutella + sea salt = a very tasty combo indeed.

To whip them up, get out Nutella, flour, brown sugar, an egg, and coarse sea salt.

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

You know the drill: dump everything into a bowl …

And again beat it with your handheld electric mixer. Once it’s mixed, cover the bowl and stick it in the freezer to chill for 10 minutes. Go brew a pot of coffee because in about 20 minutes, you’re going to be glad you did.

Roll the dough into 1-inch balls (I used my 1-tablespoon-sized ice cream scoop again), and line the balls up at least 2 inches apart on the prepared baking sheet.

At this point I sprinkled on the sea salt, but you could wait to do it until after the cookies are baked.

Pop the cookies into the oven and bake until they’re set along the outside and slightly doughy in the center (this took about 8 to 9 minutes in my oven). Remember to cool the cookies slightly on the tray before removing! I got exactly 22 cookies from this recipe.

Now grab a hot cup of coffee (or a cold glass of milk) and enjoy a couple of those beauties.

Or serve them up together! I think these two kinds of cookies complement each other in a fun, contrasting sort of way. Peanut butter and Nutella are delicious together (as anyone who has ever eaten a peanut butter and Nutella sandwich can attest to!). Plus the sea salt on both cookies pulls the two together.

But either kind of cookie is fabulous enough to stand alone if you just want to try one kind. The peanut butter cookies are perfect if you’re baking for a gluten-free crowd, and the Nutella cookies are great if you’re baking for people with peanut butter allergies! There is something for everyone.

How is that for a perfect quick cookie fix?

Now go ahead and grab that cup of coffee (or tall glass of milk). I’ll share a couple cookies with you.

Printable Recipe

Gluten Free Peanut Butter Cookies

by Desserts by Juliette on June 21, 2013 in Cookies, Desserts, Gluten-Free

See post on Desserts by Juliette’s site!

5.00 Mitt(s) 3 Rating(s)

Description

These peanut butter cookies taste absolutely divine and you would never be able to guess that they are flourless and gluten-free. They are creamy and delicious, definitely worth trying out.

Ingredients

1 cup Creamy Peanut Butter
1 cup Granulated Sugar
1 Egg
1 teaspoon Vanilla Extract
Coarse Sea Salt

Preparation Instructions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
2. Beat peanut butter, sugar, egg, and vanilla until fully incorporated. Spoon 1 tablespoon of mixture 1 inch apart on the baking sheet. Flatten with fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt over the top of the cookies
3. Bake for 10 minutes; they should still be soft to the touch when removed from oven. Let cool.

Printable Recipe

Easy Nutella Cookies with Sea Salt

by Monique of Ambitious Kitchen on August 20, 2013 in Cookies, Desserts

See post on Monique of Ambitious Kitchen’s site!

4.80 Mitt(s) 5 Rating(s)

Description

Easy, fudgy 5-ingredient Nutella Cookies with Sea Salt. In your belly in 25 minutes!

Ingredients

1 cup Nutella
2 Tablespoons Brown Sugar
1 Egg
½ cups Plus 1 Tablespoon Flour
Coarse Sea Salt, For Sprinkling

Preparation Instructions

Preheat oven to 350ºF.

Combine all ingredients except salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.

After 10 minutes, roll dough into approximately 1-inch balls, place on ungreased baking sheet at least 2 inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

_______________________________________

Faith Gorsky is the writer, receipt developer, photographer, and food stylist behind the blog An Edible Mosaic, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt.

Cookies and Cream Donuts

Megan {Country Cleaver} — Tue, 08 Sep 2015 09:00:39 +0000

There’s a persistent debate in the food scene, and it can grow very heated at times, even among friends. Do you want to know what it is? It’s this: doughnut vs. donut. What’s the correct way to spell it? Are both correct? Can they be used interchangeably? Is one fried and the other baked? As for me, I’m usually too busy burying my face in a platter of glazed carbs to give two hoots about it. Spell it however you want, just hand over the goods!

However you and your closest friends choose to resolve your donut/doughnut spelling squabbles, just make sure you discuss it over a batch of these Cookies and Cream Donuts from Tasty Kitchen member Heather.

I was drawn to this recipe not just because I knew it would be a home run (because everything that comes out of Heather’s kitchen is!), but because it’s packed full of my favorite: Oreos.

For your ingredients, you will need a few basics, including cake flour, sugar, baking powder, salt, cream, eggs, vanilla and melted butter. One ingredient my store didn’t carry was Hershey’s Cookies and Cream Pieces, so I substituted white chocolate chips and chopped up Oreos instead.

Into a bowl, whisk together the flour, sugar, baking soda, and salt.

Next, in another bowl, whisk together the cream, eggs, vanilla and butter. Beat these together until combined.

Pour the cream and egg mixture into the dry mixture and fold together until just combined.

And don’t forget the cookies and cream pieces. As I mentioned earlier, I had to make a substitution here since I couldn’t find the cookies and cream pieces. I substituted 1/2 cup of white chocolate chips and 1/2 cup of chopped Oreos here. It worked like a charm. Fold these in until just combined.

Now, spray a donut pan to help the donuts release after baking.

Fill each cavity with batter. Bake donuts for 10–12 minutes, or until they are golden brown on top and when a toothpick inserted into them comes out clean. Remove them from the pan and cool them on a wire rack.

Whilst the donuts cool completely, go ahead and begin preparing your glaze. (Because what’s a donut without a glaze? It’s a muffin.)

In a bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. It may be thick, but that is good. You want to make sure the cookie pieces stick to the top and don’t slide off.

Crush additional Oreos if necessary, and place on a plate or in a bowl.

Dip the top of each donut into the glaze and then invert into the crushed Oreos. Place back on the wire rack (with something under it to catch any glaze that drips off) to set. Then, serve!

If you can’t get enough of these Cookies and Cream Donuts from Heather, be sure to check out more of her incredible creations, like these Chicken Flautas with Spicy Avocado Sauce/. Be sure to rifle through her TK recipe box for more delicious creations.

What is your favorite donut combination? Do you like the traditional types, or do you shake it up with new flavors? Share your favorites, and links, in the comments so we can get some new inspiration from our Tasty Kitchen Community!

Printable Recipe

Cookies and Cream Donuts

by Heather Christo on November 28, 2012 in Breakfast

See post on Heather Christo’s site!

1.00 Mitt(s) 1 Rating(s)

Description

Baked cookie donuts slathered in creamy glaze and crushed Oreos!

Ingredients

FOR THE DONUTS:
½ cups Cookies And Cream Pieces (in The Baking Section, By Hersheys)
2-¼ cups Cake Flour
1 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1 cup Heavy Cream
2 Eggs
1 Tablespoon Vanilla
4 Tablespoons Melted Butter
FOR THE GLAZE AND TOPPING:
¼ cups Heavy Cream
1 teaspoon Vanilla
1 cup Powdered Sugar
½ cups Oreo Cookies, Crushed

Preparation Instructions

1. Preheat the oven to 350 F. Grease donut pans well with baking spray. Recipe makes roughly 18 full size donuts.
2. Roughly chop the cookies and cream pieces and set aside.
3. Sift together all of the dry ingredients (flour through salt) in a large bowl. In a smaller bowl, combine the cream, eggs, vanilla and butter and whisk together. Pour the wet ingredients into the dry ingredients and fold the batter until well combined.
4. Fold in the cookies and cream pieces.
5. Either spoon the batter into the prepared pan, or transfer the batter to a Ziploc or piping bag, snip off a corner of the bag and pipe into the donut pan (it’s a little neater this way).
6. Bake the donuts until just cooked through and golden on top 10-12 minutes.
7. Remove pan from the oven. Let the donuts cool on a wire rack after turning them out of the pans.
8. While the donuts are cooling, make the glaze by whisking the cream, vanilla and powdered sugar together in a medium sized bowl.
9. Dip the cooled donuts in the glaze until they have a nice thick coating. Generously sprinkle on the crushed Oreo chunks and crumbs.
10. Enjoy!

_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

Grilled Macadamia-Crusted Pineapple with Coconut Cream

Natalie | Perry's Plate — Thu, 03 Sep 2015 18:01:54 +0000

I big puffy heart love grilled pineapple. To me, it’s right up there with corn on the cob, watermelon, and drippy popsicles on my favorite summer food list. Cover it in crushed macadamia nuts and coconut cream, though? It’ll seem like you’re indulging, but it’s actually a pretty healthy treat!

I’ve been eyeing Taylor Kiser’s recipes for a while and her Grilled Macadamia-Crusted Pineapple with Coconut Cream caught my eye. Naturally.

Let’s make some!

You’ll need coconut milk, pineapple rings,macadamia nuts, honey, coconut oil, coconut sugar, and an egg.

Yes, I went with canned pineapple rings. I don’t have one of those nifty pineapple slicers. Plus, I had a 4-month-old baby strapped to my chest.

You’ll need to put the coconut milk in the fridge for several hours—preferably 24 hours.

Sprinkle some coconut sugar on the pineapple rings.

Flip them over and do the same on the other side.

Brush them with coconut oil.

Is your grill hot? You mean you don’t just leave it on all summer and constantly throw stuff on it? Party pooper.

Okay, grill those rings. You don’t have to make distinct grill marks, just get them golden brown and heated through. Flip them once, let them grill a little longer, then pull them off and set them aside.

Crush the nuts in a food processor or if your processor bowl happens to be in the dishwasher, use your blender. But be careful not to make macadamia nut butter. Not that that’s a bad thing, but in this case you might not want it.

Transfer the nuts to a shallow bowl.

Put your egg white into another shallow bowl.

Dip each ring into the egg white.

Then coat with the crushed nuts.

Throw the pineapple back on the grill for a few minutes until the nuts are lightly toasted. They burn easy, so keep an eye on them. I wouldn’t try to flip them or you’ll lose the coating.

Pull the coconut milk out of the fridge. Turn it upside down and open it from the bottom. Pour out the watery coconut milk and scrape out the cream at the bottom of the can. This is the coconut cream. Pretty cool, huh?

Stir in the honey, to taste.

Stack a few of those grilled, toasty pineapple rings …

And drizzle some cream on top. You could also put the cream in the fridge for several hours so it thickens up. I can’t wait that long. (Nor plan ahead these days.)

Eat up, friends.

Many thanks to Taylor Kiser for a delicious, light (paleo-friendly!) dessert! Go check out her blog Food Faith Fitness and her TK recipe box, which are both overflowing with great recipes.

Printable Recipe

Grilled Macadamia-Crusted Pineapple with Coconut Cream

by Taylor Kiser on June 5, 2015 in Dairy Free, Special Dietary Needs

See post on Taylor Kiser’s site!

0.00 Mitt(s) 0 Rating(s)

Description

Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!

Ingredients

FOR THE PINEAPPLE:
12 Pineapple Rings
5-½ Tablespoons Coconut Sugar, Divided
1-¼ cup Dry Roasted Macadamia Nut Pieces
2 Large Egg Whites
Coconut Oil, Melted (for Grilling)
FOR THE COCONUT CREAM:
13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
2 Tablespoons Honey
Mint, For Garnish

Preparation Instructions

Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.

1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!

_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Bacon Jam (Ooh Mommy!)

Laurie - Simply Scratch — Mon, 31 Aug 2015 17:00:10 +0000

Did someone say International Bacon Day? You mean that’s just one special day and not every single pork-loving day? Celebrate with this blast from the past: Bacon Jam. It’s spreadable bacon, friends. Yes. We know. You’re welcome.

From the very second my eyes laid upon Rebecca’s recipe for Bacon Jam aka “Ooh Mommy” Jam, I was extremely curious and extremely hungry. Over a few days I found myself always coming back to her recipe wondering what it could possibly taste like. Is it an overly sweet jam with chunks of chewy bacon? Is a savory jam that would work slathered on cornbread or smeared on toast with a fried egg on top?

So I told myself to get on with it and make it already, and I’m so glad I did. In Rebecca’s recipe, bacon is slowly cooked with onions and garlic in a delicious concoction of coffee, maple syrup and brown sugar with some tang from cider vinegar until the sauce is thick and the bacon and onions melt in your mouth (just be careful not to burn your tongue when taste testing). After it’s quickly blitzed in a food processor, it’s ready to be served or spread!

The recipe calls for onions, garlic, brown sugar, maple syrup, cider vinegar, pepper, some strong coffee, and of course, bacon. Three whopping pounds of bacon will be needed. It sounds like a lot but this makes a lot of jam!

With a sharp knife, slice the bacon into one-inch pieces.

In a large pot or Dutch oven, cook the bacon in its own drippings until crispy and fully cooked.

In the meantime, thinly slice up the four onions. Rebecca’s recipe calls for yellow onions, but I had a big sack of sweet onions so I used those instead. But either type of onions will work in this recipe.

Smash and peel eight cloves and garlic. Lots of garlic equals lots of flavor!

Remove the bacon with a slotted spoon once it’s golden.

Drain it on a plate lined with paper towel.

Spoon most of the bacon fat into a heat-safe container with a tight-fitting lid and once the drippings have cooled, store it in the fridge. To quote Rebecca, “That’s too much flavor to trash!” Agreed!

After most of the bacon fat has been removed, place the Dutch oven back over medium-high heat and add in the sliced onions and smashed garlic. Reduce the heat to medium and continue to cook low and slow, stirring occasionally.

You’ll want to continue to cook the onions down until they are pretty translucent and soft. While that was going on, I made the glorious cooking liquids.

In a large bowl measure and add in the cup of brown sugar.

Pour in a cup and a half of strong coffee.

Then the cup of cider vinegar.

Measure and add in the 1/2 cup of pure maple syrup. This is the real-deal PURE maple syrup kind, so please none of that artificial stuff!

Season with a teaspoon of black pepper. And that’s it!

Give it a good stir to get the maple syrup and brown sugar mixed well together.

And then just pour it over the onions and garlic and give it a good stir as well.

Then I just brought the mixture up to a hard boil for about two to four minutes before adding in the bacon.

Then I reduced the heat down to low to simmer, with the lid off, until the sauce was thick and the onions started melting. It takes a good hour to an hour and a half for this all to happen. But my house filled with a smell I can only describe as a bacon-y barbecue smell which I hope heaven will smell like.

When all is said and done and the liquid has reduced, this is what it should look like. Fabulous! I could’ve stopped here and ate it all by spoonful.

But instead I added it all into my food processor, placed the lid on tight, and pulsed it until it resembled jam.

You could keep going for a smoother consistency but I like texture. So I stopped right here.

After it cooled, I stored it in jars in my fridge.

And sometimes I sneak and take a spoonful out at night. But that’s our secret, k?

My favorite way to eat bacon jam (besides by the spoonful) is to heat a little up and spread it over whole grain toast with a fried egg (over medium) on top. Oh, it’s to die for! Really, my life is forever changed!

A big ‘Thank you’ to Rebecca for sharing this recipe with all of us here on Tasty Kitchen. With over a hundred recipes on TK alone, Rebecca has even more amazing stuff on her blog Foodie with Family. So be sure to stop by her TK recipe box and her website to check it all out! I promise you won’t be disappointed.

This jam also makes for an excellent gift, so go on and share the deliciousness!

Also check out these versions of bacon jam, like Beer & Bacon Jam by Jackie Dodd or, for a spicy version, try Dax Phillip’s Bacon Jam! You can also check out cookincanuck’s TK Blog post where she makes fellow contributor patiodaddio’s amazing Onion and Bacon Marmalade. All of these are on my list to try as well!

Printable Recipe

Bacon Jam (a.k.a. Ooh Mommy! Jam)

by Rebecca on January 17, 2011 in Homemade Ingredients

See post on Rebecca’s site!

4.46 Mitt(s) 13 Rating(s)

Description

Salty, sweet, meaty, and pure umami (or “Ooh Mommy!”), this is going to make you rethink breakfast. Smoky with bacon flavor, tinged with coffee and maple syrup, this spread transforms toast or sandwiches with very little effort.

Ingredients

3 pounds Bacon
4 whole Large Yellow Onions, Peeled And Thinly Sliced
8 cloves Garlic, Smashed And Peeled
1 cup Cider Vinegar
1 cup Packed Light Brown Sugar
1-½ cup Very Strong Brewed Black Coffee
½ cups Pure Maple Syrup
1 teaspoon Freshly Ground Black Pepper

Preparation Instructions

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)

Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

_______________________________________

Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

No-Bake Granola Bars

Erica Lea — Mon, 24 Aug 2015 10:00:23 +0000

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!

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!

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.

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

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!

Pour the toasted oat mixture into a large bowl.

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

Add the dried fruit to the oat mixture.

Stir to combine.

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

Bring to a boil over medium heat, stirring occasionally.

Pour the butter mixture over the oat mixture.

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

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.

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

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

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

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.

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

by Cheri | Kitchen Simplicity on March 8, 2011 in Appetizers, Snacks

See post on Cheri | Kitchen Simplicity’s site!

4.50 Mitt(s) 6 Rating(s)

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.

Chocolate Zucchini Cookies

EatLiveRun — Mon, 17 Aug 2015 10:00:59 +0000

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.

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!

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.

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!

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

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!

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

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.

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.

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.

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

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

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

by Julia {The Roasted Root} on August 14, 2012 in Cookies, Desserts

See post on Julia {The Roasted Root}’s site!

4.80 Mitt(s) 5 Rating(s)

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.

_______________________________________

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.”

S’mores Pie

twopeasandtheirpod — Mon, 03 Aug 2015 15:00:21 +0000

Note: We’re bringing back this oldie but goodie, just in time for summer. S’mores, baby. In pie form. Just too dang irresistible.

Summer isn’t summer without ooey, gooey S’mores! There is nothing better than sitting around a bonfire with some graham crackers, mallows, and Hershey bars. I love traditional S’mores, but I am always looking for fun and unique ways to enjoy S’mores. I love making S’mores cookies and bars, so when I saw TK member Tonya’s recipe for S’mores Pie, I knew it would be the perfect dessert for our summer BBQ.

To make the pie you need the following ingredients: butter, sugar, an egg, vanilla, flour, graham cracker crumbs, baking powder, marshmallow creme, Hershey’s chocolate bars, mini marshmallows, and chocolate chips.

Preheat the oven to 350°F and spray a 9″ pie pan with baking spray. Set aside.

In a large bowl, beat the butter and sugar together until creamy and smooth.

Add the egg.

Add the vanilla extract and mix until combined.

Add in the flour.

Pour in the graham cracker crumbs.

Add the baking powder

Mix until just combined.

Divide the dough in half and press half of the dough into the prepared pie pan.

Evenly spread the marshmallow cream over the bottom of the crust.

Place the Hershey chocolate squares over the marshmallow creme.

Place the mini marshmallows over the chocolate bars.

Carefully pat the remaining dough over the marshmallows. Some of the marshmallows will peek through and that’s ok.

Sprinkle the chocolate chips on top of the pie.

Bake the pie for 20 minutes or until lightly browned.

Let the pie cool completely and slice!

The pie was a huge hit at our BBQ! Everyone loved it. A thick graham cracker/cookie crust filled with marshmallow creme, chocolate bars, more marshmallows, and topped with chocolate chips! How could they not have loved it? It was the perfect end to our meal! And it’s the perfect dessert for summer.

Gather around the bonfire or just gather around this S’mores Pie with a fork! It’s a winner! Thanks Tonya for the fabulous recipe! Visit her blog 4 Little Fergusons, where Tonya writes openly and honestly about faith, family and parenting—and food!

Printable Recipe

S’mores Pie

by 4littleFergusons on June 9, 2013 in Desserts, Pies

4.83 Mitt(s) 6 Rating(s)

Description

You will want S’more of this delicious pie! No bonfire necessary!

Ingredients

1 stick Softened Butter
½ cups White Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup Flour
1 cup Graham Cracker Crumbs
1 teaspoon Baking Powder
7 ounces, weight Container Of Marshmallow Creme
8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
1 cup Marshmallows
¼ cups Chocolate Chips

Preparation Instructions

Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.

Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess. Not that I know …

_______________________________________

Tasty Kitchen Blog » Step-by-Step Recipes

Cranberry Butter

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Pizza Nachos

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Quick and Easy Baked Apples

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Two Quick Solutions for a Sudden Cookie Fix

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Cookies and Cream Donuts

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Grilled Macadamia-Crusted Pineapple with Coconut Cream

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Bacon Jam (Ooh Mommy!)

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

No-Bake Granola Bars

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Chocolate Zucchini Cookies

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

S’mores Pie

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions