Biscoff Brownies

Round 2 of Biscoff craze:

Ingredients 

1/4 cup (1/2 stick) unsalted butter

3/4 cup semi-sweet chocolate chips

1 cup all purpose flour

1/2 cup granulated sugar

1/2 cup chocolate chips

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 eggs

1/2 cup Biscoff Spread

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with tin foil sprayed with non-stick cooking spray.

2. Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup choco chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.

3. Place flour, sugar, cinnamon, baking powder and salt into a large mixing bowl. Stir to combine. Stir in 1/2 cup choco chips, melted chocolate, then add eggs and biscoff. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.

Makes 12 servings

Tooth Sugar Cookies...where 2 worlds collide

Finally got around to using a tooth cookie cutter I got from my cousin. Makes super cute cookies :)

 For the cookie dough, I just used Betty Crocker Sugar Cookie Mix.

The icing was made with:

1 cup powdered sugar
2 tsp milk
2 tsp corn syrup

Stir it all up. Then put it in a ziploc bag and pipe onto cookies.



-B

Mini Biscoff Banana Streusel Muffins

I'm going on a Biscoff craze...Mom said no more baking but I was in desperate need of some baking therapy (super stressed!) so decided to make a little care package for my cousins in Hawaii. They LOVE biscoff!

The stars of the show

For super moist muffins!

ingredients:

1 1/2 cups of all-purpose Gold Medal flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium very ripe bananas, mashed
1/2 cup Biscoff Spread
1/4 cup Greek Yogurt
1 large egg
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar

For the Biscoff Cookie Streusel:

1 cup chopped Biscoff cookies
6 tablespoons all-purpose Gold Medal flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted

directions:

1. Preheat oven to 350 degrees F. Grease a 24- mini muffin pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.

3. In a large bowl, stir together your mashed bananas, Biscoff Spread, yogurt, egg, vanilla, and sugars.

4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.

5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.

6. Bake in mini muffin pan for 12-13 minutes or until toothpick inserted into center comes out clean. 

7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

Note-you can also use Trader Joe's Cookie Butter in place of the Biscoff Spread.

Adapted from Two Peas and Their Pod Blog

Macadamia Nut Crusted Cod

On the table tonight...

Ingredients
5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1 cup panko (Japanese-style bread crumbs) or normal breadcrumbs
1/4 cup butter or margarine, melted

4 (6 to 8-ounce) cod fillets
Kosher salt and pepper
4 oz. coconut milk
2 cloves garlic

Directions
Preheat oven to 400 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
In the meantime, marinate your cod fillets in salt, pepper, garlic and coconut milk for about 20 minutes.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place cod on pan. Bake for 5 minutes. Remove from the oven and divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Coat generously. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

To make the corn sauce:
1 clove garlic
3/4 cup corn
1/2 cup water
3 tbsp. cornstarch (diluted in warm water)
salt and pepper to taste
1 tsp lemon juice
remaining Coconut marinade

Add olive oil on the bottom of a pan and garlic. Then saute corn until browned. Add water and cornstarch. 
Add seasonings and simmer until a thick gravy. 
Pour over crunchy filets.

Recipe adapted from Food Network. 



-B

Reese's Banana Bread

Who doesn't LOVE peanut butter and chocolate??!.....

Some of the main ingredients 

Line your pan with PAM and a piece of parchment paper for easily pan removal.

Look at those chocolate chips all melted!

INGREDIENTS:

1/3 cup white sugar 1/3 cup brown sugar 1/4 cup apple sauce 2 eggs 1 cup mashed bananas 1/4 cup almond milk or regular milk DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray. 2. In a medium bowl, beat the sugar and applesauce until smooth and creamy. Beat in the eggs, milk and bananas with the sugar mixture until it is well blended. 3. Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients. Lastly, add chocolate chips and garnish with Reese's in the center. 4. Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. RESULTS: Heavenly PB/Chocolatey goodness!! Best when served warm :) -B

1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup Reese's PB chips 1/2 cup semi-sweet chocolate chips (optional) 5-6 Reese's Miniatures for garnish

Redoing childhood - Monsters U Mac n Cheese

We NEVER had Kraft Macaroni and Cheese when we were kids! That's why I decided to post this momentous moment :) picked up these fun shapes at Target. the final verdict: this stuff is yellow, gooey delish! 

Happy cheesin'!

-B

Pulled Chicken Sliders- happy 4th!

Pulled Chicken Sliders w/ Crunchy Corn Slaw

What you'll need:
Mini Sesame Seed Buns  (TJs)
Sargento Ultra Thin Provolone Cheese
Jack Daniel's Pulled Chicken  or Pork(Target)
Shredded Cabbage
Corn Salsa
French's Fried Onions
Poppyseed Dressing

Mix cabbage, corn salsa, and poppyseed dressing and refrigerate.
Then layer pulled chicken on bottom toasted bun, cabbage slaw, and fried onions. Melt cheese onto top toasted bun. DONE.

Yummy and perfect for the holidays!


Happy 4th!
-B

Cinnamon Toast Crunch macarons

These are the hardest things ever to make! I've always been scared of macarons, ever since my first disaster with them. I still need some work on them, but Picky Palate makes the process so much easier with her detailed step-by-step photos.

Me being all fancy with my mason jar in the background ;)

Happy macaron-making!

-B

baked salmon + banana bread

Super simple baked salmon

Romaine Lettuce with - Chopped Roma tomatoes, Avocado, shredded chicken, corn, and pecans. 

THE BEST BANANA BREAD with Walnuts
Recipe here

Got you covered with a delish dinner and a recipe to make for the next morning. When you're stressed or just feel like a yummy snack, try these out!



Happy stress-relieving!
-B

Funfetti Cake Push Pops!

Fun to eat and easy to make! Beth, the sous chef in this house, made them all by herself.

These are the coolest new fad in the home baking world! Bought these cute little things online at Amazon.com. Basically, take your fav box mix (ours is Funfetti), and bake on a sheet pan (9 x 13). Once cooled, take the bottom portion of the push pop and cut out little circle of cake. Start layering with frosting (from the can, makes your life so much easier!). Then decorate with a little rainbow sprinkles and they're the perfect gift for anybody =). In my opinion, so much better than cake pops because there are no hassles of the cake falling off the stick, or getting stuck in the chocolate. We all know we've been there before. These push pops leave room for messy, impatient bakers like me! 

Happy push pop making! 

-B