Monday, February 25, 2013

Blueberry Biscuits

I had some extra blueberries lying around and I'm not a blueberry eater, but I will eat a dessert or dish with blueberries in it! So I quickly searched for a recipe with blueberries that wasn't absolutely FULL of sugar. This recipe is it! There isn't much sugar, but the blueberries add a sweetness that doesn't bog you down after you eat it. My favorite! (The original recipe has a compote to go with it)

2 cups flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 tsp cinnamon
1 1/2 cups heavy whipping cream
1 cup blueberries

1. Preheat oven to 425 degrees.

2. Sift together the dry ingredients. Add the blue berries and mix. Add in the cream gently until the mixture is just mixed. You want a nice lumpy batter, which makes the biscuits light and fluffy!

3. On lightly floured parchment paper, knead the dough about four times into an 8" square or rectangle. Using a pizza cutter or knife, cut the dough into 8-12 pieces leaving the bottom of the dough intact.

4. Place the parchment paper and dough onto a cookie sheet and bake for 20-25 minutes until a toothpick inserted into the middle comes out clean. Enjoy!

Tuesday, February 19, 2013

Red Velvet Crinkle Cookies

Talk about an amazing, quick, delicious, superb treat! I had a flat tire and a friend of mine changed it for me. In return, I made him some cookies. He deserved them after all! He likes red velvet, but as much as I owed him a favor, I was not about to make him a red velvet cake. (Sorry Robert!) Then I came across this recipe, and thought it would surely be a hit. They were amazing!

6 tbsp butter, melted and cooled
2 large eggs
A box of Red Velvet Cake Mix
1/2 C powdered sugar

1. Preheat oven to 375°F and line two cookie sheets with a silicon mat or parchment paper. Place powdered sugar in a shallow bowl and set aside.

2. In a large bowl, combine butter, eggs and red velvet cake mix until there are no large lumps left.
Roll dough into 1 inch balls (about 1 tablespoon worth of dough) and coat in powdered sugar. Place on cookie sheets, leaving about 2 inches for spreading.

3. Bake for 8-10 minutes, or until the tops have cracked and the tops look set (the centers will still be gooey). Let sit for 5 minutes and then transfer to a cooling rack.

4. Store in an air-tight container, but believe me, they'll be gone before you know it!

Chocolatey Chocolate Krispy Treats

What a name! It describes this treat wonderfully! When the words super and duper come before chocolatey chocolate, you can NOT go wrong! This recipe was found online, but I changed it up a bit with the Reese's peanut butter chips.

12 ounces chocolate chips, semisweet, bittersweet or milk chocolate
1/2 cup creamy or crunchy peanut butter
3 cups crisp rice cereal (like Rice Krispies)
2 cups mini marshmallows
1/2 cup chocolate chips or peanut butter chips (Reese's!)

1. Lightly grease an 8X8- or 9X9-inch baking pan and set aside.

2. Melt chocolate in a sauce pot being careful not to burn. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. 

3. Add the rice cereal, marshmallows and chocolate chips and/or peanut butter chips. Fold together with a rubber spatula until well combined. Pour the mixture into the prepared pan. Press additional marshmallows and peanut butter chips into the top of the bars, if desired. 

4. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey. Once the bars are firm and set, cut into squares and serve.

Brownie Kebabs

These are exactly what the sound like. Delicious. This recipe is a great snack for parties, mid-day, any day, picnics, and so on and so forth. You can't go wrong with brownies, and these are even easier to eat! Who doesn't like kebabs?

9X13-inch pan of brownies, baked as directed on the box (chilled and cut into 1-inch cubes)
1 pint blueberries, washed
1 pint strawberries, washed and hulled
Large marshmallows
Bamboo/wooden skewers

1. Alternate threading brownies, fruit and marshmallows onto wooden skewers.
2. Refrigerate until ready to serve.
3. You're done! Enjoy!

"Lovely" Rice Krispy Treats

These sound adorable because they are adorable. Perfect for your Valentine! Or whenever. I usually go with whenever.

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal
½ package white chocolate chips
Red food coloring (or strawberries!)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add rice krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into heart shapes with cookie cutter.

4. Melt white chocolate on low heat in a saucepan, add a couple of drops of red food coloring or mushed up strawberries (that gives it a fun fruity flavor). Mix well, and then dip rice krispies in chocolate, lay on wax paper until dry.

 I'm getting better at my photography, but boy do I still need to learn. It's hard when your apartment is not window friendly!

Inside Out Chocolate Covered Strawberries

I'm a little behind on my blogging, I've been super busy trying to keep up with school and my job, etc. So I'm sorry if you weren't able to find any recipes since February!

This recipe is a fun one for a romantic evening, for a birthday, or what have you. I would make them on any occasion I could since they aren't that guilty if you use the three ingredient chocolate in one of my other posts.

2-4 squares of semi-sweet chocolate almond bark (depending on how much you want to use)
1 pint of strawberries (the larger the better)

1. In a sauce-pot, melt the chocolate over low heat, stirring occasionally and being careful not to burn.

2. While melting chocolate, wash the strawberries and hull them. This is cutting of the top where the green stem is, and scooping out the middle with a thin knife or strawberry huller.

3. Cut the tip of the strawberry off so it stands on its own. (Look at the picture for an example)

4. Once the chocolate is melted, let it cool for a couple of minutes. Dip the tip of each strawberry into the chocolate and place onto wax paper and let harden. This will give it a base to stand on!

5. Pour some of the chocolate into a plastic sandwich baggie. Using the baggie like an icing bag, cut off the tip and fill each strawberry with chocolate. Once filled, decorate the top as your desire.

6. Store in a plastic container in the fridge for up to one week. They won't last very long! Enjoy!

Sunday, February 3, 2013

Pretzel Cookies with Chocolate & Peanut Butter Chips

Could chocolate chip cookies get ANY better?! Reese's peanut butter chips! In your chocolate chip cookie! To. Die. For. Some people are wary when they see the word 'pretzels' in this recipe. It's like eating a Take 5 bar. The pretzels just add a nice crunch to the cookies that they don't have.

I like soft chewy cookies. I rarely find a crunchy cookie that I enjoy and will eat a ton of. I don't like oreos, chips ahoy, or anything of the sort. I like fresh bendable cookies like the Great American Cookie Company's cookies. Does that make sense? Anyway.... to the recipe!

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Pretzel Salt or Sea Salt

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.

4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. 5.

5. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

White Chocolate Cranberry Pretzel Cookies

I feel like you can't go wrong with cookies. I'm pretty sure I've never baked a bad cookie. This one was something different for me, however. I have a tendency to stick with semi-sweet chocolate recipes and not stray far. That's because they taste so darn good! Original recipe found here.


1 + 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
1/4 cup light brown sugar
1 egg, at room temperature
1/2 teaspoon vanilla extract
2 cups white chocolate chips
1 cup salted pretzels, chopped into pieces a little bigger than the chocolate chips
1/2 cup dried cranberries, chopped

1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease.

2. In a small bowl whisk the flour, baking soda and salt together.

3. In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed. Add both sugars and beat on medium 3 - 4 minutes until light and fluffy. Beat in egg and vanilla.

4. On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.

5. Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart. Bake 10 minutes or until lightly golden around the edges and set in the center.

6. Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.