No-Bake Chocolate Peanut Butter Pretzel Cookies

1/2 cup (1 stick) unsalted butter
1/2 cup milk
2 cups granulated sugar
1/4 cup unsweetened cocoa
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats
1 cup chopped pretzels
1/4 teaspoon sea salt, plus extra for sprinkling on cookies

1. In a medium saucepan, melt butter over medium-high heat. Add milk, sugar, and cocoa and stir to combine while bringing to a boil. Boil for 1-2 minutes, stirring occasionally. Remove pan from heat. Add in peanut butter and vanilla, and stir until smooth. Stir in oats, chopped pretzels, and sea salt.
2. Drop mixture by spoonfuls onto waxed paper and let cool completely. Cookies will set up and harden when they cool. Store in an air-tight container on the counter for up to 4 days.

Source: www.twopeasandtheirpod.com/no-bake-chocolate-peanut-butter-pretzel-cookies/

Try #1 - September 10, 2014
Yummy!

Single- or Double-serving Molten Lava Cakes

You're welcome.

1/4 cup semi-sweet chocolate chips
2 Tbsp butter
2 tsp sugar
1/4 tsp vanilla extract
1 egg (room temperature), beaten
1 Tbsp flour
Optional garnishes: 1/2 tsp confectioners' sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.

1. Preheat oven to 400.
2. Fill a small pot with 1-inch of water. Fit a larger stainless steel or glass bowl on top of the pot to make a double boiler. Heat the pot of water on medium-high heat.
3. Add the chocolate chips and butter to the stainless steel bowl. The chocolate will quickly begin to soften and melt. Quickly whisk the chips until nearly completely smooth. Turn off the heat and add the sugar and vanilla. Continue to whisk the chocolate until completely smooth.
4. Carefully remove the bowl from the hot pot to the counter. Allow the chocolate to cool for 5 minutes, stirring occasionally.
5. Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the egg addition each time completely before adding more. You don't want to add the egg too quickly because the warm chocolate will cook the egg. Continue to do this until the chocolate batter looks smooth.
6. Stir in the flour until mixed in.
7. Gently spray the bottom and sides of one 4-oz ramekin or coffee mug. (I used a muffin tin and filled two muffin holes. The picture above is the result of double the recipe.) This will help the cake to release from the ramekin after baking. Add the batter to the ramekin. It will be about 3/4 cup full.
8. Bake for 10 minutes. (I baked for 7 minutes using a standard sized muffin tin.) After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft.
9. Remove the cake from the oven and allow it to rest on the counter for a minute.
10. You can serve the cake in the ramekin or turn it over onto a plate. If you gently touch the sides of the cake with your finger, it should pull away from the sides.
11. After one minute, cover the ramekin with a serving plate and flip the plate to right side up. Slowly and carefully begin to life the ramekin off the plate. If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again. If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again.
12. Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream. A small berry and fresh mint leaf also make nice garnishes.

Source: http://www.pbs.org/parents/kitchenexplorers/2014/05/01/single-serving-molten-lava-cake-recipe/

Try #1 - May 30, 2014
This is so delicious.  Perfect for two single-serving lava cakes.  Relatively easy despite the long instruction list.  Great date night dessert. :)  Seven minutes was perfect for baking in the muffin tin, since you need to split the batter into two holes.  I don't think they're called muffin holes, but I don't know what else to call them...

Broccoli Bacon Salad

2 fresh broccoli heads, cut into bite-sized florets

1/2 cup chopped red onion

1/2 cup dried cranberries

1/2 cup slivered almonds

1/2 cup roasted sunflower seeds

1 cup crumbled cooked bacon

Dressing:

1 cup mayonnaise

1/3 cup granulated sugar

3 Tbsp distilled white vinegar

1/2 tsp freshly ground black pepper

1. Combine the broccoli, red onion, cranberries, almonds, and sunflower seeds in a large bowl.

2. To make the dressing, mix the mayonnaise, sugar, vinegar, and pepper together in a small bowl.

3. Pour the dressing over the broccoli salad and mix thoroughly.  Transfer the salad to a large plate or serving bowl.  Garnish with the crumbled bacon.

Source: "Savory Sweet Life" cookbook

Banana Honey-Walnut Muffins

3/4 cup chopped walnuts
1/3 cup plus 1 tablespoon honey, divided
1/2 teaspoon cinnamon
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 cup mashed banana, from 1 large overripe banana
1 teaspoon vanilla extract
1/3 cup whole or low fat milk

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that the muffin tops don't stick to pan).
2. In a small bowl, toss the nuts with 1 tablespoon of the honey and cinnamon until the nuts are evenly coated (obviously, it will be very sticky). Set aside. (I used granulated sugar instead of honey to avoid the stickiness.)
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter into the prepared muffin tin and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

Source: http://www.onceuponachef.com/2011/02/banana-honey-walnut-muffins.html

Try #1 - June 13, 2014

Abby wanted to make these for Father's Day, so we did!  They were yummy.  I used sugar instead of honey for the topping just to avoid the sticky mess.

Banana Chocolate Chip Cookies

2 ripe bananas, mashed
1 cup oats
1/2 cup chocolate chips
2 Tbsp peanut butter

Mix all ingredients well.  Drop by spoonfuls on to an ungreased cookie sheet.  Bake at 350 degrees for 15 minutes.

Source: http://thehandmadereview.com/sinless-banana-oatmeal-cookies/

Try #1 - July 15, 2014
The kids pretty much made this all by themselves... healthy too!  Fun snack alternative.

Chicken Souvlaki Marinade

For 2 lbs of chicken:

1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp sage
1/4 tsp savory
1/4 tsp thyme

Source: greek.food.com/recipe/chicken-souvlaki-56768

Try #1 - July 4, 2014
This was an excellent souvlaki recipe.  Nathan used chicken thighs and grilled it on skewers outside.  Very tender and delicious flavor.  Happy birthday, America!

BBQ Ribs in Crockpot

5 lbs ribs
Salt and Pepper
1 onion, diced
8 cloves garlic, minced
2 cups barbecue sauce (one bottle, or make your own)

1. Cut ribs into serving portions and lay on a broiler sheet in single layer.  Sprinkle with salt and pepper.  Brown ribs at 400 degrees for 15 minutes.
2. Put ribs in bottom of slow cooker.  Add onions and garlic.  Pour barbecue sauce over top.
3. Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours.

Source: adapted from A Year of Slow Cooking

Try #1 - July 15, 2014
This was awesome.  Maybe the first time I've ever cooked ribs... but won't be the last.  Nathan and the kids (and me too) gobbled it up!  I made my own barbecue sauce.  I served it with egg noodles and topped it with some of the sauce from the crockpot.  Mmmmmm.