Posts in the ‘Recipes’ Category
This is the go-to cookie recipe in our house because it is so quick and easy to put together, and it tastes great! It's also a versatile cookie.
You can top it with green and red sprinkles (like we did for our Cookies and Cocoa party), or sprinkle on some cinnamon and sugar and you'll have a great snickerdoodle. You could also roll it in some pink sanding sugar and have something pretty that would work great at a tea party. And if you ever just want some cookie dough, this hits the spot.
CHEWY SUGAR COOKIES
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
Add the flour, salt, and baking powder into a bowl, mix, and set aside.
In another bowl, add the softened (room temperature) butter, eggs. sugar, and vanilla. Beat with an electric mixer until smooth -- ab0ut a minute.
In three or four batches, add the dry ingredients to the wet, mixing until incorporated.
Lainey's favorite part.
Roll them into one inch balls or roll the dough out using a rolling pin and cut out shapes using a cookie cutter. Top them with sprinkles, sanding sugar, cinnamon and sugar, or anything else you can think of. Place on a Silpat.
Bake at 350 degrees for 8-10 minutes. I take them out when there just starts to be the slightest hint of browning along the bottom.
And here's what you get... Soft, chewy, and sweet cookies with a touch of salt. I'm warning you, you will not be able to eat just one.
I was asked by M&M Mars to try out Ms. Green's Ultimate M&M's Peanut Butter Brownie Recipe. Brownies, really? Hard to say no. :)
The brownies were very easy to make and tasted delicious! The peanut butter flavor comes from the Peanut Butter M&M's you add to the recipe. I'd never tried Peanut Butter M&M's before (I'm usually a purist with my M&M's) but I must say, they were yummy. I had to stop myself from popping them in my mouth the whole time I was baking.
My brownies turned out moist, more cakey than gooey - I think I'll reduce the cooking time 5 minutes next time. One thing that happened to mine during baking was the Peanut Butter M&Ms settled on the bottom of the pan. I've heard that if you dust them with a little flour they won't sink - has anyone tried that? They still turned out pretty, however. Don't you think?
MS. GREEN’S ULTIMATE M&M’S PEANUT BUTTER BROWNIES
- Prep time: 10-15 minutes
- Bake Time: 25-30 minutes
- Yield: 32 brownies
- 4oz (about 1/4 cup) semi-sweet chocolate
- 1 cup canola oil (or vegetable)
- 2 cups sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 cups M&M’s Peanut Butter Candies
1. Preheat oven to 350 degrees
2. Lightly grease a rectangular 13x9x2 inch pan
3. In a 3-quart saucepan, gently combine the semi-sweet chocolate and oil over very low heat until melted. Remove from heat and allow to cool.
4. In a separate bowl, combine the sugar, vanilla and eggs until blended. Add in the chocolate mixture. Slowly sift in the remaining dry ingredients and mix until combined.
5. Fold in 1 ½ cups of M&M’S® Peanut Butter candies.
6. Spread the batter into the pan. Sprinkle with the remaining ½ cup of candies and press lightly.
7. Bake until the brownies begin to pull away from the sides of the pan, about 25-30 minutes. Enjoy!
And here they are with a dollop of whipped cream. Yum!
Your favorite chocolate candies are bundled up for Winter in festive holiday colors. Available in Milk Chocolate, Peanut, Dark Chocolate, Peanut Butter, Almond and Pretzel. Holidays are Better with M. Learn more.
Disclosure: Compensation was provided by Mars via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mars.
We needed a quick dessert to take to my husband's family tomorrow for Thanksgiving, and since lemon cake is his favorite dessert, and my mother-in-law's too, and we have a gorgeous lemon tree in our backyard with way too many lemons, we decided to make a lemon cake.
It turned out wonderfully! It's zesty and sweet and easy, what a perfect combination! I can't wait to share it tomorrow with his family.
QUICK AND ZESTY LEMON CAKE
- 2 sticks (1 cup) butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 3 yolks
- Zest of two medium lemons, or one large lemon - about 2-3 loose tablespoons
- 4 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup of powdered sugar for decoration
Preheat the oven to 350. Cut a piece of parchment paper to cover the bottom of a 9" round or 8" square cake pan. Grease the parchment and sides with a little butter.
Add the flour, baking soda, baking powder, and salt to a mixing bowl. Stir and set aside.
Add the butter (room temperature), sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. If you like sweeter cakes, you can add an extra 1/2 cup of sugar. Beat on high with an electric mixer for 1-2 minutes. Stir in the buttermilk.
Mix in the dry ingredients in 2-3 batches. Stir until just it just comes together; you don't want to over mix.
Pour the batter into the pan, and cook for 30 minutes. Test with a toothpick, and take it out of the oven when it comes out clean.
Let it cool for 10 minutes, then flip it over onto a wire rack. If you are going to frost it, let it cool completely.
If you want something with that extra lemony punch, this cake goes great with a lemon glaze. All you need is 1 1/2 cups of granulated sugar, a tablespoon of lemon juice, and a tablespoon of hot water. Whisk together and drizzle over the cake. You can add additional water or sugar to adjust the consistency.
I wanted to try something more decorative, so I pulled out my Cricut Mini and cut out a flower shape to use with powdered sugar.
I placed it on the cake.
Sprinkled powered sugar on top.
Removed the paper flower and added just a touch more powered sugar. I loved how it turned out.
And here's the cake ready to eat!
And the first piece!
I wish you and your family a safe and Happy Thanksgiving!! I can't wait to see what you do. Please add your celebrations to our site so I can show them off.
And here's our lemon tree. Told ya we had a lot of lemons. Any recommendations for recipes we should try?
What's so tasty about it is the smoky flavor from the Gouda and the heat from the chili pepper. I love to serve it with a crunchy baguette or pita chips.
Here's how I do it...
SPINACH DIP RECIPE
- 2 pounds fresh spinach
- 1 small onion or half a large onion
- 4-5 garlic cloves
- 1-2 small hot peppers - (jalapeno or fresno peppers work well)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 cup milk
- 3/4 cup of cream cheese
- 3/4 cup grated smoked gouda (you can substitute mozzarella, jack, or your favorite cheese)
- 1-2 teaspoons salt
- pinch of black pepper
Preheat the oven to 425.
Add 1 tablespoon of olive oil to a sauce pan and heat on medium high heat until shimmering. Add 4-5 minced or pressed garlic cloves, diced pepper (remove the seeds), and diced onion. Cook until onion is soft and translucent.
Roughly chop the spinach, and add to the saucepan along with 1 tablespoon of lemon juice. Cook down the spinach; it's always surprising how much it shrinks! Add the salt and pepper to taste.
Pour the spinach into a strainer and set in the sink. You can press down on it lightly with a spoon or whisk to get some of the liquid out.
You can now add the milk to the sauce pan on medium heat. Whisk in the cream cheese. Add 1/4 cup of the gouda (save the rest for topping), and continue whisking until it is melted. Now you can mix the spinach back to the saucepan.
Add the mix to your baking dish. It will fill 2-3 large ramekins, or you could use an 8 inch baking dish.
Sprinkle the remaining gouda on top.
Cook for 25 minutes. If you aren't getting a nice golden brown crust on top, put it under the broiler for minute before you take it out. Watch it closely because it can quickly go from brown to black!
If you have extra, add to a ramekin, tightly seal with plastic wrap, and put in the freezer. You can keep it for at least a month, and then bake when you are ready to serve.
And for last-minute entertaining, here are a few of my other tips...
Tip 1 -- Have some quick table setting items that you can quickly pull out in a pinch
My table settings tend to be simple, I'm a minimalist at heart. I have my go-to table runner, napkins, and plates that I use all the time. Plus, we have a lemon tree outside so I love picking a bunch of lemons, putting them in a basket, and using that as my centerpiece. See... simple. Also, I like to put out low candles because they look so pretty lit on a table (as long as there are no young children around). I keep everything ready to go in one cabinet in my dining room.
Tip 2 - Have food on hand that could work for fast preparation
Here's what I always have on hand that is easy to pull out of my fridge and cupboard for quick entertaining: cheese and crackers, puff pastry for making these cheese pinwheels, and silver dollar pancakes to top with whipped cream and strawberries (which are always in my fridge because they are my favorite fruit).
Tip 3 - Have mixes on hand to whip up some last minute desserts
I'm a big fan of dessert mixes. They are great to pull out for unexpected guests, school potlucks, and even a rainy day activity with my daughter. Since I think yummy smells add so much to a party, it's fun having something sweet cooking in the oven when your guests arrive, and they never have to know that it's really just a mix. Plus, they are easy to spruce up with powdered sugar, fruit, frosting, or sprinkles.
Tip 4 - Have candy, cellophane bags, and ribbon on hand for last-minute party favors
I usually like to send my guests home with something sweet. I keep candy stored away in my cupboard just for these situations. I like to put the candy in cellophane bags and tie them with pretty ribbon. It makes me look like such a seasoned host, but little do my guests know it took two minutes to do. This also works great with home baked items like cookies or brownies, even ones you've made with a mix. :)
What are your quick entertaining tips? Please leave them in a comment here or on our Facebook page. I'd love to put a post together incorporating them.
Also, to view LG's Blast Chiller that can chill your drinks in minutes, check out LG USA.
The LG Blast Chiller, available in the 3-Door Super Capacity French-Door refrigerator (LFX31935), can chill a room temperature, 12oz beverage in five minutes or a bottle of wine in just eight minutes. By comparison, a typical refrigerator takes about 40 minutes to accomplish this task - even in the freezer. This refrigerator is also among the largest capacity 36-inch refrigerators currently on the market, offering almost 20 percent more space and the ability to store over 50 gallons of milk.
Disclosure: Compensation was provided by LG via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LG
CRANBERRY WALNUT COFFEE CAKE
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick (1/4 cup) cup melted butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 1/2 teaspoon orange zest (zest from about 1/2 a normal sized orange)
- 2 cups fresh cranberries
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) butter - room temperature
- 1/2 teaspoon salt
- 1/2 cup walnuts
Preheat the oven to 350 degrees, and get an 8"x8" pan ready by greasing it up with butter.
I start with the topping, so it is ready to sprinkle as soon as the batter is mixed. Mix the flour, granulated and brown sugar, and the salt together. Cut the butter into small chunks, and add it into the mix. You can cut it in with a knife, but I like to just work it with my fingers until it is it crumbly. Then you can add the walnuts (I crush most of them but add a handful of halves) and set aside and start the batter.
Add the dry ingredients (flour, baking powder and salt) to a mixing bowl and whisk together. In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk. Beat with an electric mixer on high for about a minute, or until it is thoroughly mixed.
Add the dry ingredients to the wet ingredients and gently mix with a fork. Over mixing can lead to a tougher cake, so just mix until the batter barely comes together.
Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
Now use the topping to cover the top.
Bake for 45-50 minutes at 350 degrees, checking periodically with a toothpick (should come out clean).
And look how pretty it is when you cut into it (it's even prettier in person). :)
100 years of holiday traditions you just don’t mess with.
Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.
Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond of California
The days are getting shorter, the nights are getting colder, and yesterday felt time to start making some of our favorite cold weather treats. Here's my favorite gingersnap recipe.
We like our cookies chewy at our house, and these cookies will give you that great soft mouth feel with a little crunch, plus that little warmth of ginger. I promise you will be addicted.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon ginger
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup granulated or sanding sugar
Whisk together the dry ingredients (flour, baking soda, salt, cinnamon, and ginger) and set aside.
Add the butter, brown sugar, molasses, and egg to a separate bowl, and beat with a mixer until smooth.
Add the dry ingredients while mixing on low until fully combined.
Chill the dough for about 20-30 minutes while you preheat the over to 325 degrees.
Form the dough into about 3/4" balls, flatten them slightly in the palm of your hands. Roll them in the granulated sugar and place them on a baking sheet. Leave enough space for them to spread out a bit.
Cook for 8-10 minutes. Makes about 3 dozen cookies.
If you try them, please email me and let me know what you think. :)
My goal with the table was to bring fall into our home and to have a little celebration. We all had a lot of fun!
Here's how I did the table...
I love modern lines and interesting backdrops, so I make this backdrop by wiring together $2 placemats I found at Ikea, then using Glue Dots to hang it on the wall... simple but definitely impactful.
Next, I put out a lot of pumpkins, squashes, and gourds in different shapes and sizes to give it a real earthy feel, and added just a few of these free Halloween printables designed by Love the Day. Plus, I clipped branched from my bushes and olive tree outside to add some green. I love olive branches. You will be seeing lots of them in future posts, I promise. :)
I bought simple Halloween treats at Trader Joe's: scones, cookies, a spice cake, and jelly candies and displayed them on pretty (but not expensive) plates and jars I have.
I added candles in warm hues to add drama as the sun went down.
But what I really wanted to play with was smell. I wanted my house to instantly smell like fall, which meant apples and cinnamon. I achieved this in two ways. I made homemade spiced apple cider to serve to my guests.
But I also added a Glade Expressions oil diffuser in Fuji Apple Cardamon Spice to keep the smell going throughout the party. It fit in perfectly with the decor and added extra yumminess to the party.
Once the cider was gone, the house still smelled delicious. And that was my plan. :)
HOMEMADE SPICED APPLE CIDER RECIPE
- 2 quarts apple cider or apple juice
- 3 star anise
- 1 whole nutmeg
- 6 cloves
- 4 cinnamon sticks
- 20 black peppercorns
- 1 orange
Crack the nutmeg and break the cinnamon sticks in half. Add the spices to a saucepan and cook on medium heat for a minute or two, until the smell of the spice starts to develop.
Add the apple juice. Quarter the oranges, squeeze the juice into the pan, and throw the rind in as well. Turn up the heat until the juice starts to simmer, then turn to low and cover for 30 minutes.
Serve hot! You can add some rum or bourbon for an adult beverage.
For more Halloween inspiration, check out all these amazing Halloween parties on our site!
Glade Expressions® Fragrance Mist comes in a stylish holder that releases a longer-lasting, finer mist of fragrance. The gentle mist creates layers of true-to-life fragrance that opens up note by note. The artfully designed holder blends with your décor for a burst of fragrance that’s always out and available. Just squeeze to spray; then refill the holder with your favorite fragrance.
Compensation was provided by Glade via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Glade.
I was asked by Ore-Ida to make a dinnertime meal using one of their products. I'm a huge French fry fan so this wasn't hard for me. I thought it would be fun to make my own homemade ketchup to go along with their Golden Krinkle French fries and the delicious chicken sliders I decided to cook for a simple family dinner.
The ketchup was simple to make and turned out so tasty! The best part is you can adjust it how you like it... with more tang, sweet, or spice.
HOMEMADE CHILI AND PAPRIKA KETCHUP
(Makes 1 cup of ketchup)
- 2 pounds ripe tomatoes
- 1/4 cup diced red pepper
- 2 cloves garlic crushed (or minced)
- 1 shallot
- 1/4 cup diced onion
- 1/4 cup rice wine vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon thyme
- Salt to taste (I used about 2 teaspoons)
Blanch the tomatoes in boiling water for 20 seconds to loosen the skins, then put them in an ice bath to keep them from cooking. The skins will peel right off. You can cook the whole tomato, but you'll have to strain out the seeds and skin. I think it is easier to skin and seed them before cooking.
Quarter tomatoes and remove the insides with the seeds.
Add the chopped onion, shallot, garlic, and thyme to a saucepan with a little olive oil over medium heat. Cook until they soften. Add the tomatoes and simmer for about 30 minutes, stirring occasionally.
The tomatoes should come apart into a chunky sauce just by stirring.
Add salt, vinegar, sugar, paprika, and chili powder. Use an immersion blender to blend. You could also use a food processor, but since you still need to reduce, it is convenient to keep it in the saucepan.
Simmer for another 15-20 minutes to reduce and thicken. It will continue to thicken as it cools, so remove it from heat just before it gets to the thickness you want. Cool and serve. Yum!
GRILLED CHICKEN SLIDERS
- Chicken thighs
- Provolone cheese
- Hawaiian dinner rolls
- Chili Powder
Coat the chicken with olive oil and salt, put on hot grill. Add the paprika and chili powder when they are almost done (so the spices don't burn). I used the same spices on the chicken that I used in the ketchup to tie the dish together.
Add some thin slices of provolone cheese and serve on toasted Hawaiian roll. Top with some of the ketchup and some arugula.
First, the corn salad...
This is my go-to summer salad because there's no better time to find delicious sweet corn and delicious cherry tomatoes. Plus, this salad is simple to make, and tastes a little like vegetable candy. :)
SUMMER GRILLED CORN SALAD
For the salad
- 5 ears of sweet corn
- 1/2 basket of cherry tomatoes
- 1 package of arugula
- 1 poblano pepper (poblanos are also commonly called "pasillas")
- 1/4 cup chopped cilantro
- 1/2 cup Cotija cheese
For the dressing
- 1/4 cup olive oil
- 2 teaspoons red wine vinegar
- 1 lime juiced and zested
- 2 teaspoons mustard powder
Shuck the corn, and lightly coat it with vegetable oil (I used olive oil). Put the corn on a grill (or in a large frying pan on medium heat), and rotate them every few minutes until the corn starts to turn a golden color. I like to let it blacken in spots for some extra flavor.
Let the corn cool for a couple minutes, then cut off corn off the kernels and put them in a large bowl.
You can grill the pepper along with the corn. Let it cook until it softens, turning it periodically. Cut the pepper open and scrape out the seeds.
Poblanos aren't that hot, but the seeds can still burn if you touch them, then touch your eyes, so be careful. Dice, and add to the corn. If you want to add some extra heat, you can also add a jalapeno in addition to the poblano.
Since Cotija is a strong cheese, I like to cut my pieces into 1/4 inch cubes so the flavor is more evenly distributed when I add it to the salad.
For the dressing, combine olive oil, lime juice, lime zest, red wine vinegar, and mustard. Add salt and pepper to taste.
Add the cheese, arugula, cilantro, tomatoes, and dressing. Mix well and you've got summer in a salad! It tastes great served warm, or you can keep it in the refrigerator overnight, and serve chilled the next day.
The collection includes: an 8x10 inch party sign, party circles, and tented cards that you can type your own text into. DOWNLOAD THEM HERE.
Happy Labor Day, everyone! (Can you believe it's almost time to welcome fall??)
BACARDÍ Classic Cocktails Light is a new line of low calorie, ready to serve cocktails. At less than 95 calories for a 4-ounce serving, BACARDÍ Classic Cocktails Light is available in Pina Colada and Mojito flavors and is made with natural flavors, real juice and pure cane sugar. Whether enjoying a favorite cocktail after a long day or throwing a party, BACARDÍ Classic Cocktails deliver classic cocktail taste that’s a hit with friends, won’t add inches to your waistline and won’t take all day to prepare.
Disclosure: Compensation was provided by Bacardi via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi.
We discovered "no knead" bread on the Mark Bittman iPhone app, "How to Cook Everything." This app is a lifesaver because you can look up ingredients for recipes on your phone while shopping at the supermarket. And seriously, with this app, you can cook everything.
Mark Bittman is a food writer and cookbook author whose columns used to regularly appear in the New York Times.
Bittman got the "no knead" recipe from Jim Lahey of the Sullivan Street Bakery. Jim has a whole cookbook of great "no knead" recipes: My Bread: The Revolutionary No-Work, No-Knead Method. When we first read about "no knead" bread it seemed too good to be true so we had to try it, and we've probably now made it 20 times since. Because of how unique and easy it is, and how great your house smells when you bake it, this is a MUST TRY recipe. :)
NO KNEAD BREAD
- 3 cups all purpose flour
- 1 1/2 cups water (room temperature)
- 1/4 teaspoon instant yeast
- 2 teaspoons kosher salt
Mix the flour, yeast and salt in a large bowl. Add 1 1/2 cups water of water, and stir until it just comes together.
Cover the bowl with plastic wrap and let the dough rise for at least 12 hours, and up to 24 hours, at room temperature. In the winter, we keep the bowl in our daughter's room which is the warmest in the house (she likes to taste the dough when she wakes up in the morning).
After 12 hours, it will have doubled in size and will be showing bubbles across the top.
Flour your work surface and dump the dough out (it will be quite sticky). Sprinkle some flour on the dough, pat it down, and let it rest for 15 more minutes.
You now want to form it back into a ball. You can do this easily by folding each of the 4 sides over onto itself.
Generously flour a smooth cloth towl, and turn the dough over (seam side down) into the towel.You can use bran or corn meal on the towel, but I like to keep the flavors simple, so I just use a healthy amount of flour. Fold the towel up.
Let rise for another two hours and unwrap.
Preheat your oven to 500 degrees with your dutch oven inside. Raise your rack as high as you can while still allowing the dutch over to fit. Make sure you are using a dutch oven that is safe to use throw in the oven - no plastic handles. We bought this inexpensive 5 quart Lodge Dutch Oven on Amazon just for baking bread.
Carefully drop your dough into the hot dutch oven, put the cover on, and place in the oven. Be careful handling your hot dutch oven. The dough is sticky, but don't worry about the shape. Just get it in the oven and it will work itself out as it cooks.
Cook for 30 minutes, remove the cover and cook for another 20-30 minutes, until the crust looks nice and brown. Let the bread cool on a rack for at least 15 minutes and enjoy!
Slice and serve with butter or olive oil! Delicious!
You can see Mark Bittman interview Jim Lahey while he makes his "No Knead" Bread in this video.
With ultra-filtered water from the first ever hands-free dispenser, and micro-climate controls powered by TwinChill technology, the new GE French Door Refrigerator is engineered to push the limits of fresh.
Compensation was provided by GE via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GE.