Wednesday, February 5, 2014

Easy Yummy Granola Bars

Easy Granola Bars
(Recipe by  )


3 cups quick-cooking oats
1 14 ounce can sweetened  condensed milk
2 tablespoons butter, melted
1 cup chocolate chips
1 cup dried cranberries

1. Preheat oven to 350 degrees and grease a 9x13 inch pan.
2. Mix everything together in a large bowl and the press down into the baking dish

3. Bake for 20-25 minutes. Let stand for 5 minutes, cut into bars and then let them cool completely before serving.

So these turned out actually really well. My kids loved them and even I was munching away on them. It's a really good recipe because you can mix in whatever you want and they are such a good alternative to store bought granola bars. Honestly I never buy them because there is so much junk in the granola bars that taste good, and not enough good taste in the ones that don't have all the additives. Definitely making these again!

Friday, October 12, 2012

brown butter banana bread

Brown Butter Banana Bread (say that five times fast!)

via Tribeca Yummy Mummy

  • 4 very ripe bananas
  • 1/2 c. (1 stick) of butter, melted and browned to an amber color
  • 1/3 c. sugar
  • 2 eggs
  • 2 t. vanilla
  • optional: 1 t. brandy, rum, bourbon, etc.
  • 1 1/4 c. whole wheat pastry flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  1. Preheat your oven to 325 degrees F.
  2. Grease or paper 3 mini-loaf pans, 1 regular loaf pan, or a 12-cup muffin tin.
  3. With a big fork or a potato masher mash the bananas till nearly no lumps remain.
  4. After the brown butter has cooled down, whisk it together with the sugar in a large bowl.
  5. Add one egg, stir, and the other egg, and stir again.
  6. Next add the vanilla and the liquor if you are using it.
  7. In a separate, medium bowl, whisk together the dry ingredients.
  8. Add the dry ingredients to the wet ones and stir until they are well incorporated.
  9. Pour the batter into the baking pan.
  10. Bake till a toothpick inserted into the middle comes out clean.  For a standard bread pan, that will be about an hour or so, for a mini-loaf, 30 minutes, and for muffins, about 20 minutes.

Sunday, September 2, 2012

nutella fudge

These little squares of deliciousness didn't last long, and I already am craving more! I am definitely picking up some more Nutella at the store this week....

Nutella Fudge
via Not Your Mommas Cookie

Makes 25-35 squares, depending on size

  • 1/2 cup salted butter (you can use unsalted, but the salt brings out the sweetness)
  • 1/2 cup whole milk or half and half
  • 1 1/2 cups light brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup Nutella
  • 2 1/2 cups – 2 3/4 cups confectioner’s sugar
1. Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.
2. Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.
3. Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.

Coconut Pecan Frosting

I made these last week for Cassy's birthday-she requested chocolate cupcakes with german chocolate frosting-not german chocolate cake-so I made the Hershey's recipe and topped them off with this delish frosting! yummm

Coconut Pecan Frosting
via Just a taste

4 large egg yolks
1 cup sugar
¼ teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup heavy cream
1 teaspoon vanilla extract
1½ cups chopped pecans, toasted
2 cups lightly packed sweetened flaked coconut

Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.
Beat in butter, then gradually beat in heavy cream and vanilla, scraping down sides as necessary.
Pour the mixture into a medium non-stick saucepan. Cook it over low heat, stirring constantly, for 15-20 minutes or just until the mixture thickens and begins to fluff.
Pour the mixture into a medium bowl and let cool until it is room temperature.
Stir in the chopped toasted pecans and flaked coconut.

Thursday, July 12, 2012

Almond Joy cupcakes

If you like Almond Joys....then stop what you're doing and make these cupcakes. Seriously. They are delicious and taste just like the candy bar! Plus they're easy-even with the three different steps. (the cupcake is a doctored up cake mix...usually I scoff at those but I've made this one before and it's good!) I didn't have enough coconut topping for all of the cupcakes, 3 were naked. I even added another cup of coconut! hmm....I still don't think I piped on a ton, but oh well. Those naked cupcakes will still get eaten, no doubt!

Almond Joy Cupcakes
Yield: 24 Cupcakes


Chocolate Cake:
1 box Devil's Food Cake Mix
4 eggs
2/3 cup oil
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract 
Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon vanilla extract
3-4 cups powdered sugar 
2 cups chocolate Melts(I used chocolate almond bark)
sliced almonds
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a bowl and set it aside.
3. In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together.
4. Add cake mix and pudding mix, stir until combined.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered sugar until you reach your desired consistency.
7. Pipe your topping onto cooled cupcakes.
8. Use a knife to smooth out the topping.
9. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.
10. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.

Saturday, June 23, 2012

Greek spinach pasta salad

Greek Spinach Pasta Salad 

via What's for Dinner

  • 8 ounce fresh baby spinach
  • 15 ounce can  Northern beans, rinsed and drained
  • 5
ounces crumbled feta cheese
  • 1 pint grape tomatoes
  • 2 
green onions, chopped
  • 2 
cloves garlic, minced
  • 1 
teaspoon finely shredded lemon peel
  • 2 
tablespoons lemon juice
  • 2-3 
tablespoons extra virgin olive oil
  • 1 
teaspoon oregano
  • 1 
teaspoon thyme
  • 1 pound pasta, cooked
  • Parmesan or Pecorino Romano cheese
  • salt and pepper


Grate the lemons, taking off only the yellow part. Cut the grape tomatoes in half.
In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Just before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with Parmesan cheese.

Baked Mac and Cheese

Classic Mac and Cheese


  • 1 (8-oz.) package elbow macaroni
  • 2 tablespoons butter 
  • 2 tablespoons all-purpose flour
  • 2 cups milk $
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (8-oz.) block sharp Cheddar cheese, shredded and divided


  1. Prepare pasta according to package directions. Keep warm.
  2.  Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
  3.  Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
  4.  Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
  5. One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately.