Category Archives: Recipes

Pretzel Buckeyes

Posted on
7

I first was introduced to Buckeyes–chocolate covered peanut butter balls, by another name–by college friends. I went to undergrad in Ohio and found out very soon into my freshman year that Buckyes are the state treat, named in obvious tribute to the Ohio State Buckeyes. I became pretty obsessed with Buckeyes [the candy, not the team] pretty much immediately and made them frequently for friends and family back home. I mean, what’s not to love about chocolate and peanut butter?

Fast forward a few years to when I met Ben. The first thing I ever learned about him was his allegiance to Ohio State. Good, I thought. He’ll like Buckeyes. How could he not?

You can imagine my dismay when I learned on our first date that he wasn’t a fan of peanut butter. Or ranch dressing, but that’s a matter for another time. I couldn’t imagine life without peanut butter, so I held my breath and asked the question, “how do you feel about Buckeyes?”

Fortunately, he answered correctly. Turns out the combination of peanut butter and chocolate works for Ben and makes peanut butter palatable. If it didn’t… well, let’s just say our third anniversary might not be happening soon.

Just kidding.

I never thought I would say this, being the diehard Buckeye fan that I am, as evidinced in the aforementioned early dating conversation… but as of this past fall, I have found an even better version of Buckeyes than the original.

Think a creamy peanut butter center, sandwiched between two crisp pretzels, topped off with a refreshing dunk in semi-sweet chocolate. Sound good? Meet Pretzel Buckeyes, my new love and yours. They have an absolutely addicting salty-sweet combination that can’t be beat!

And if your [human] love doesn’t like ‘em… well, more for you! These are reallyreallyreally good, but I don’t recommend ending relationships over them. :)

Pretzel Buckeyes [from Sweet Pea's Kitchen]
click to print

Ingredients:

  • 1 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • 1/2 cup powdered sugar + extra
  • 3/4 cup brown sugar
  • Pretzels
  • 12 ounce bag semi-sweet chocolate chips
Directions:
Line a baking sheet with wax paper and set aside. Then, beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until full mixed. You’ll need to be able to form balls with your hands without it sticking, so if the mixture is too sticky, add more powdered sugar as needed. I added about 1/4 cup extra, so add what you need to and mix together.
Then, roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate until chocolate is set.
Time: 45 minutes.
Yield: 4-5 dozen.
Notes: These freeze well [if there are any left!] so don’t even think about making a half batch. You’ll want ‘em all, I kid you not!

Apple Streusel Cheesecake Bars

Posted on
3

So, is it just me, or is sometimes deciding what to bake harder than actually baking it? I mean, there are so many good recipes out there. With so recipes available online, in cookbooks, and in magazines, sometimes my life feels like recipe overload. There are so many things I’d like to make one day. Cakes and cookies and pastries and cheesecake and pie and about 20453408 other things that can be classified as desserts. Know what I mean??! Therefore, what I love are recipes that bring together the best of the best.

Like these Apple Streusel Cheesecake Bars.

Think about it. A layer of oatmeal cookie dough topped with luscious, creamy cheesecake filling. Sounds pretty awesome, huh? But that’s not all. Sitting above that layer of velvety richness are tender, cinnamon spiced apples and a simple streusel topping that is out of this world.

Can this get any better? Apple Streusel Cheesecake Bars are like three desserts in one: cookies, cheesecake, pie.

And did you catch what these babies are baked up in? Yes, that’s right–a 9×13″ pan. So can it get any easier? I think not. Score!

Don’t shy away based on the length of the recipe. Most ingredients can be found in your pantry, and once you break it down by layer, this dessert comes together in a snap. Much easier than scooping out individual cookies, fussing with a cheesecake’s water bath, or dealing with the tedious process of rolling out pie dough, I say!

And once try ‘em, I’m certain you’ll agree. Just be careful to not take too many test bites in the baking process… you might have a difficult time filling the pan otherwise. Ask me how I know. Sigh… :) Don’t worry, you’ll understand once you take your first bite. Enjoy!

Apple Streusel Cheesecake Bars [from Betty Crocker; cookie base from Betty Crocker's New Cookbook; apple filling adapted from Allrecipes.com]
click to print

Ingredients:

for the apple layer

  • 3 1/3 cups water
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 cups thinly sliced apples [about 6 medium- I used a mix of Gala and Granny Smith]

for the cookie base

  • 3 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 2/3 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, softened

for the cheesecake layer

  • 2 -8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg

Directions:

Heat oven to 350 degrees. Grease a 9×13 baking dish thoroughly with cooking spray or line bottoms and sides with parchment paper.

Begin by preparing the apple layer. In a large pot set over medium heat, stir together water, sugar, cornstarch, cinnamon, and nutmeg. Stir until sugar dissolves and mixture comes to a boil. Boil for 2 minutes, stirring constantly, then add apples. Return to a boil then reduce heat to a simmer and cook for 7-8 minutes, or until apples are tender. Set aside.

While apples are simmering, prepare cookie base. In a large bowl, stir together oats, flour, sugar, brown sugar, baking soda, cinnamon, and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Set aside 1 1/2 cups, and press rest of mixture into prepared pan. Bake for 10 minutes.

Next, with a stand [or electric] mixer, beat together cream cheese, sugar, flour, vanilla, and egg.

Then assemble bars. Spread cheesecake filling over partially baked crust, then spoon apple filling over top. Sprinkle on reserved crumbs, then bake for 35-40 minutes or until golden brown. Refrigerate to chill before cutting, then store in the refrigerator.

Time: 60 minutes [20 minutes active].

Yield: 24 bars.

Notes: Bars best for presentation within 24 hours, but they last longer–the crumbs just start to get a bit soggy after a day or so.

Black Bean Soup Like You Mean It

Posted on
5

So there are some black bean soups that are good. There are others that are bad. Really, really bad. Well, maybe “bad” is more a matter of opinion, but bad in terms of being so spicy, thick, or gloopy [or all of the above] that the soup, if you can even call it that, is basically an inedible paste of nastyness. Mmm. Appetizing to ponder on a Friday, huh? Yeahhh. Well good news here, folks!

This isn’t just any old black bean soup. This is Black Bean Soup Like You Mean It.

And boy… do I mean it.

Thick–but not too pasty. Eww, pasty. Chunky–but with a good mix of broth and texture. Spicy–but not run gasping to the fridge for milk out of control spicy. Full of veggies like onion and tomatoes and even spinach [hello spinach... you hid from Ben until his bowl was gone and then when I told him about you he was unaware... like, completely]–but yes, not too full of veggies that you forget it’s black bean soup. The black beans are still there, and serve as the perfect backdrop to a rich, garlic-y flavor to contrast with the spice. Finish each bowl off with a squeeze of lime juice and you have yourself a wonderful winner of a soup that is absolutely perfect in every way.

Perfect. And not too perfect. Wait… is there even such a thing? If this is any indication, Ben and I polished off the entire pot of this in one night, during an episode of Mad Men. Normally we’re all about the leftovers here for lunches, but this time there was no chance of leftovers. Not a one. So I guess it’s imperfection is that there was not enough. Be forewarned–next time this is on our menu, it will be in double batch form. Cause this is slurp-worthy delicious!

Happy Friday!

Black Bean Soup Like You Mean It [from You Can Trust a Skinny Cook by Allison Fishman]
click to print

Ingredients:

  • 2 tablespoons canola oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 3 1/2 cups black beans, rinsed and drained [from scratch or from 2 - 15 1/2 ounce cans], divided
  • 2 cups chicken broth, divided
  • 2 cups baby spinach, tightly packed
  • 10 ounce can diced tomatoes with green chilis
  • cilantro, for serving
  • lime wedges, for serving

Directions:

In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds. Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken broth. In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 5 minutes. Serve garnished with cilantro and a squeeze of lime juice.

Time: 25 minutes.

Yield: 4 servings.

10 Minute Lunch #2: Avocado Egg Salad

Posted on
7

Judging my the comments and messages I’ve received regarding my first 10 Minute Lunch post about Fried Eggs on Pesto Parmesan Toast, it seems that there are lots of us who want quick, tasty, non-boring lunches. Some need packable lunches, others, not so much. My latest take on egg salad [and I just realized as I typed 'egg' that this is the second 10 Minute Lunch that features eggs... totally unintentional] is packable but of course can also be enjoyed at home. I was inspired to try Avocado Egg Salad by a post on We Are Not Martha, but was a) too lazy and rushed to look up the recipe as I was making my lunch right before I needed to leave and b) had a slight recollection that their recipe called for many more eggs than I had hard boiled the night before. So, alas–I just took the idea and ran with it.

Avocado Egg Salad is like regular egg salad… but it’s not. It’s creamier and smoother thanks to the avocado [duh] but still has a bit of tang from the mayo. I want to try it with Greek yogurt instead of mayo, but I didn’t have any plain on hand at the time. Unlike other egg salads, this one doesn’t incorporate tons of herbs or spices, just a sprinkling of lemon pepper for a little kick. It was a delicious new take on egg salad that rocked my Monday lunch. Hope you love it too!

In the spirit of full disclaimer, I must admit that this is not truly a “10 Minute Lunch” because it takes longer than 10 minutes to hard boil the eggs. But… simply prepare them the night before, as you’re eating breakfast, or getting ready, then pop them in the fridge. When lunchtime comes around, you’ll be good to go!

Avocado Egg Salad

Ingredients:

  • 2 slices wheat bread, or crackers for serving
  • 2 hard boiled eggs
  • 1/6 of an avocado
  • 1 tablespoon mayonnaise or plain Greek yogurt
  • lemon pepper
  • romaine lettuce

Non-directions:

  • Toast bread lightly in toaster, if desired.
  • Peel eggs and place them in a small bowl, then roughly chop them.
  • Add avocado and mayonnaise, then mash well with a fork.
  • Add a pinch of lemon pepper and stir to combine.
  • Top one slice of bread with lettuce, and load the other slice with egg salad, put together and enjoy!

Time: 10 minutes or less, not including time to hard boil eggs.

Yield: 1 delicious lunch.

Spicy Sausage, Chicken, and Bean Stew

Posted on
4

Sometimes Ben has gets to eat tofu. [Dinner tonight!! Yum.] I am very fortunate that he is such a willing eater. Ben will try just about anything once. But of course, being the good wife that I am, I don’t want to take [too much] advantage of his easygoing nature. And in order to reward him, sometimes I make man meals. You know what I’m talking about… the kind of dinners most ladies would never request but will eat once in awhile to make a special someone happy. Those sort of meals. Mhmmm. Not exactly a special Valentine’s dinner, but definitely a “love your guy” kind of dinner.

One of the latest in our world is this hearty, meaty, thick stew. Spicy Sausage, Chicken, and Bean Stew has tons of meatyness thanks to hot Italian sausage and flavorful chicken thighs [use boneless, skinless chicken thighs to make it easier and to cut down on the fat], but still plenty of healthy stuff like celery, carrots, tomatoes, and potatoes to make me happy, as well as a plethora of herbs to add depth of flavor. Though I made this dish with Ben in mind, I was surprised at how much I enjoyed it too. Don’t worry about the spicy factor either–this is one dish that did not “spice me out!” If you want a spicier stew, I would up the cayenne pepper or add a little hot sauce. This stew makes a ton so be prepared for a few days of leftovers. It also freezes well!

Spicy Sausage, Chicken, and Bean Stew [adapted from Rachael Ray's just in time!]
click to print

Ingredients:

  • 12 ounces ground hot Italian sausage
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • freshly ground black pepper
  • 4 celery ribs, diced
  • 3 medium white potatoes, peeled and chopped into 1-2 inch pieces
  • 2 medium carrots, scrubbed and shredded
  • 1/2 large red onion, diced
  • 1 bay leaf
  • 1 cup dry white wine
  • 15 ounces chicken broth
  • 28 ounces crushed tomatoes
  • 15 ounces cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • pinch cayenne pepper

Directions:

Heat a large stockpot over medium heat, add Italian sausage and begin to cook, crumbling into large pieces. When fat starts to render, after about 2 minutes, add chicken and stir to incorporate. Season to taste with black pepper. Cook the chicken on each side for about 2-3 minutes until it starts to brown. When chicken is fully cooked, add celery, potatoes, carrots, onion and bay leaf. Cook for another 7-8 minutes to soften the veggies. Then pour in the wine and stir to deglaze the pan. Lastly, stir in broth, tomatoes, beans, thyme, sage, parsley, and cayenne pepper. Cover and bring to a boil, then cook for 10-15 minutes, remove bay leaf and serve.

Time: 40 minutes.

Yield: 8 servings.