Inspiring Moms at Home, at Work, and in the Kitchen
These peanut butter & jelly bars are the perfect back to school treat! This is a recipe you seriously need to try, it’s really versatile and beyond delicious. Use any kind of fruit preserves you like.
The recipe was adapted from Giada’s Apricot Oat Bars, which are definitely one of my favorite treats to make. I just tweaked it a bit to make it more appealing to our 3 year old, and everyone loves them! The crushed pretzels on top are a must……
This week, we’ve been using the grill for foods we don’t normally cook outside!
Hopefully you already read the posts for grilled Reuben sandwiches and smoky fire-roasted salsa.. so now for dessert!
If you haven’t tried grilled peaches (pineapple is my other favorite), please promise me you will before the summer is over.
They are so delicious. Here’s how I did these ones…..
These treats were adapted from a citrus butter cookie recipe from The Pioneer Woman. If you’ve never made one of her recipes, please do. From my experience, they are ALL amazing. While her recipe was delicious, it gave me the idea to create something similar that had chocolate, because who wants a cookie without chocolate?? I love the combo of orange and dark chocolate (although feel free to use milk chocolate if you prefer it), and the pinch of sea salt at the end does great things.
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The name doesn’t lie. My family has been making these bran muffins for as long as I can remember, and they are just. so. good. I promise they don’t taste like saw-dust, like I firmly believe many bran-muffins do. They’re fluffy with the perfect chewiness, and they’re excellent after being re-heated from frozen, which is a good thing because this recipe is HUGE. (You’ve been warned.) You can keep the batter covered in a bowl in the fridge for a week and bake a new batch every day, or you can bake them all and then freeze them in airtight bags, reheating in the oven when you’re ready. I can’t tell you how long they stay good for in the freezer, because they never last long at our house.
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This is a super simple, basic recipe for chocolate truffles. And who doesn’t love to get some homemade truffles for Valentines Day?? (Or Mother’s Day, or your birthday, or a random Tuesday..)
I made this quick recipe and let them chill in the fridge, then our toddler had so much fun rolling them in a variety of toppings. I found some cute little mini-cupcake liners, which are the perfect size for packaging them up.
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This could possibly be the easiest (and most delicious) recipe ever, and hot buttered rum is the perfect warm-up drink for a lazy evening at home. You can make it with or without rum, which is a bonus for those like myself that have been either pregnant or breastfeeding for, well, years..
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It’s no secret that I love carbs in every size and shape. Sometimes it’s bread, sometimes mashed potatoes…but there are those times when you just need a cookie. No, I don’t mean a store bought cookie full of preservatives out of the cupboard. I mean a fresh, melty, hot out of the oven cookie. I’ve done the ‘cookie in a mug’ thing in a pinch (and they’re great, by the way), but this is the easiest, most convenient way to use up a big batch of cookie dough.
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These individual sized pear & pistachio tartlets are a perfect fall treat, and working with puff pastry is so easy, versatile, and fun. They’re great for brunch with your favorite coffee, or enjoyed as dessert with some vanilla ice cream!
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Makes two 8×14 loafs
This recipe is an excellent way to use all of that leftover zucchini from your garden (or your neighbors garden!!). It’s super moist, but dense enough to hold up in the toaster. I love that the recipe makes 2 loaves…I always stick one in the freezer for later and it turns out great!…