Honey-Peanut Butter cookies with sea salt

Baked Goods

These cookies are a perfect mix of honey and peanut butter! They are easy to make and melt in your mouth. Also the quote, an ode to food. You are always on my mind!

Yield – 36 cookies

Ingredients:

  • 1/2 cup of shortening or lard
  • 1 cup of creamy or crunchy peanut butter
  • 1 cup of honey
  • 2 eggs lightly beaten
  • 3 cups of all-purpose flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 Tablespoon of sea salt for sprinkling

Procedure:

  • Pre-heat the oven to 350 degrees
  • In a bowl mix together the shortening/peanut butter , honey and eggs. Mix well
  • In a separate bowl combine flour, sugar,baking powder and salt
  • Add dry mixture to the peanut butter mixture , mix until well combined
  • Roll into 1-1 1/2 inch balls
  • Place on a baking sheet with parchment paper
  • Flatten with a fork in a criss cross design
  • Sprinkle with sea salt
  • Bake for 8-10 minutes until golden brown
  • Let cool
  • Enjoy with some hot chocolate!
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Pumpkin chocolate chip donuts! Biscoff topping & bourbon marshmallow frosting!

Baked Goods

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First off, try not to drool!

These are perfect for fall! Pumpkin and chocolate donuts with a marshmallow bourbon frosting and a biscoff cookie crumble. How could you not love these? Don’t worry, they aren’t as complicated as they sound!

This recipe can easily be made into a pumpkin loaf (loaf pan) or some yummy pumpkin muffins! (Muffin pan)

Ingredients:

  • 1 and 3/4 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 3/4 teaspoon of salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pumpkin puree (fresh or canned)
  • 1/2 cup o vegetable oil
  • 2/3 cups of semi-sweet of chocolate chips

Procedure:

  • Pre-heat oven to 350 degrees
  • Spray the donut pan with non stick spray. Or a loaf pan or a muffin pan .
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together .
  • In a separate bowl, whisk together the eggs, sugar and brown sugar (wet batter).
  • Next whisk in the pumpkin and the oil into the ‘wet batter’.
  • Pour the wet batter into the dry mixture, mix together.
  • It will be a little lumpy and that’s ok, gently fold in chocolate chips.
  • Pour into the donut pan until batter is gone.Bake at 350 degrees, 20-25 minutes.
  • Loaf pan, 350 degrees, 1 hr.
  • Muffin pan, 350 degrees, 30-35 minutes.

Marshmallow bourbon frosting

Ingredients:

  • 1 pack of cream cheese
  • 5 marshmallows
  • 3 Tablespoons of butter
  • 3 oz of bourbon

Procedure:

  • Melt the butter on low heat
  • Add cream cheese until fully melted, continue to stir
  • Add marshmallows until melted, continuously stirring
  • Add bourbon, still stirring
  • Place in a bowl and set aside.
  • Crush biscotti cookies in a bowl, I crushed them with a can.

Donut decoration:

  • Take donuts out of the pan
  • Place face down in the frosting and then face down in the crushed biscoff cookies
  • Do this to all of your delicious donuts, enjoy!

Chocolate covered marshmallows!

Snack or Dessert

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  • This is such a fun treat! Great for parties and easy to make with kids! They can be changed to match any holiday time. Just in time for Halloween!

Ingredients:

  • 1 cup of semi-sweet chocolate chips
  • 10-15 Marshmallows
  • An assortment of sprinkles
  • 2 Tablespoons of butter (not melted)
  • Toothpicks or lollipop sticks

Procedure:

  • Prepare a double boiler
  • Place parchment on a sheet pan
  • Melt the chocolate and add butter to make it silly smooth
  • Place toothpick or lollipop sticks in each marshmallow
  • Dip marshmallow in the chocolate, let excess drip off
  • Sprinkle with your choice of sprinkles ( mixed nuts, crushed pretzels) so many options!
  • Place on parchment
  • When you are done with the batch, place in refrigerator to harden
  • Take out and take to a party or cookout and wow the crowds!

Sweet peach and blueberry spring rolls with a honey-mint sauce!

Snack or Dessert

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Yields: 4 whole sweet spring rolls OR 8 mini spring rolls

Ingredients:

For spring rolls-

– 1 fresh peach

– Handful of blueberries

– Sprig of mint

– 4 oz of lime juice

– 1 package of rice noodles

– 1 package of rice paper – 8 1/2 inch or ‘small’

– 1 Tablespoon of honey

For sauce-

– 1 Tablespoon of honey

– 4 oz of lime juice

– Spring of mint – 3 to 4 leaves of mint

– Tsp of sugar

Procedure: Sauce

– Chiffonade the mint (roll the leaves together and then chop horizontally)

– Add mint to a bowl with lime juice, honey and sugar.

– Stir and done. Taste test for adjustments.

Procedure: Spring rolls

– Cut peach in half, avoiding the pit. Then cut peach into slices.

– Tear the mint, set aside

– Cook rice noodles, about 5 minutes in medium-high temperature water.

– Drain and rinse rice noodles.

– Pour honey and lime juice on top of the noodles and mix well.

– Place a damp paper towel or kitchen towel on a cutting board.

– Place warm water in a wide and flat container. So the rice paper is able to lay flat under the warm water.

–  Place 1 sheet of rice paper in warm water, let sit for 1 minute or until silky and flexible.

– Place rice paper on the damp paper towel/ kitchen towel

–  Lay 3 slices of peaches, horizontally in the middle of the rice paper.

– Grab a small amount of noodles (you be the judge) and lay them horizontally on top of the sliced peaches.

– Place 3  more pieces of sliced peach on top of the rice noodles.

– Nestle blueberries around the peaches.

– Sprinkle the pieces of mint over your creation.

– LET’S ROLL!

–  Roll the bottom away from you over the tasty treat. Tighten it by pulling back towards you.

– Fold the left side towards the right and then the right side toward the left.

– And then roll until the ingredients are nice and snug in the beautiful and tasty spring roll that you just made!

– Slice and dip in the honey-mint sauce!

– MMMM so Fresh!