So these can be a little much but they’re tasty. I’ve only ever made plain Rice Krispie Treats before but maybe I should try throwing more things into them sometime. I love Oreos so that’s why I used them first. There’s not a whole lot to say about this…they’re pretty basic. It’s like the first thing you learn how to make as a kid.
Oh, also, this is obviously not my own recipe. Even though I’d hope that’s understood, I’m still going to state it so no one gets upset about me trying to steal a recipe or anything.
Oreo Rice Krispie Treats
Yield: 15 treats (20 if you cut them smaller)
Ingredients:
- 1/2 stick salted butter
- 1 bag mini marshmallows
- 1/2 box Rice Krispie cereal
- 1 row Oreos, crushed
- melted chocolate chips
Directions:
1) Melt the butter in a medium-large saucepan over medium-low heat. Add marshmallows and stir continuously until completely melted and gooey.
2) Remove from heat. Add Rice Krispies and stir until fully coated. Add crushed Oreos and stir until evenly distributed. Do this quickly before the marshmallow sets up.
3) In a wax paper-lined cake pan, scoop Rice Krispies and press until evenly distributed. Melt chocolate chips and drizzle onto Rice Krispies. Wait about 20-30 minutes for them to set up properly. Easy as 1-2-3.
Mmm. One of my favorites! Everyone’s got the recipe that their mom uses and hardly strays from that. I’ve got to say that the one we use is pretty darn good. However, I was feeling a bit adventurous today and decided to switch it up a little (ooooo). And I’m glad I did. I ended up messing with our recipe and it turned out really well! I love soft chocolate chip cookies and these were perfect. Nice and chewy. They flattened out too, which really surprised me. I’m so used to making about 12 cookies per tray but these ones ran together (notice the picture). So maybe only put 6-8 cookies per tray next time? That’s what I’m thinking.
I made a smaller batch of cookies while I was testing them to make sure they turned out well. It’s actually kind of nice having a smaller batch so that I can eat them all while they’re still fresh without feeling too much like a little piggy.
Chocolate Chip Cookies
Yield: About 16-18 cookies
Ingredients:
- 1 stick salted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 1/3 cups flour
- 2 cups semi-sweet chocolate chips
Directions:
1) Preheat oven to 325 degrees. In a bowl, mix butter, sugar, and brown sugar until creamy.
2) Add egg, vanilla, baking soda, and salt. Mix well. Add flour and blend until fluffy.
3) Stir in chocolate chips. Using a tablespoon, spoon dough onto cookie sheets lined with parchment paper (maybe 8 cookies per sheet–they spread out!)
4) Bake at 325 degrees for approximately 12-15 minutes, or until golden brown. Cool on a wire rack.
5) Enjoy with a tall glass of cold milk. 
Happy Father’s Day everyone! We like making coffee cakes for breakfast and today was no exception.
This cake is SO GOOD for either a coffee cake or dessert. It’s yummy warm (especially with a nice scoop of vanilla ice cream) but personally, I think it’s even better cool. We use fresh blueberries for this recipe but I’m sure frozen ones will work, too–just make sure they’re thawed before using them or else they’ll make the cake runny (gross).
This is a slightly modified version of Ina Garten’s Blueberry Crumb Cake. The original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html
Blueberry Cake
Yield: 8 servings
Ingredients:
Topping:
- 1/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 stick salted butter, melted
- 1 1/3 cups all-purpose flour
Cake:
- 6 Tbsp salted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp grated orange zest
- juice from 1 orange
- 2/3 cup plain yogurt (we use Greek yogurt)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Directions:
1) Preheat oven to 350 degrees. Combine all ingredients for topping, mix well (until crumbly) and set aside.
2) For cake, mix butter and sugar well, until creamy. Add eggs, one at a time. Then mix in vanilla, orange zest, orange juice, and yogurt.
3) In a separate bowl, combine dry ingredients. Add flour mixture to batter until well incorporated. Carefully stir in blueberries.
4) Pour batter into a 9-in round cake pan. Add crumbled topping and bake at 350 degrees for about 45 minutes (until an inserted knife comes out clean). Wait about 15-20 minutes before enjoying, so the cake doesn’t fall apart.
Well, yet again I am behind on my posting. But on the bright side, I have uploaded pictures for the past two posts! I think for a little while I’m going to have to break from my schedule until I figure out a new routine. But I will continue to update regularly, and with pictures.
So for today’s post, I’m doing one of my favorite dishes that my mom makes– her pot roast, which is so simple and fantastic. The meat is so tender and her oh-so-easy gravy ties everything together nicely. It’s great as leftovers, too.
Mom’s Simple Pot Roast
Yield: about 4 servings
Ingredients:
- 1 pound of pot roast, cut
- 1/2 large onion
- 3 cups water
- 2 cups baby carrots
- 4 large potatoes, peeled and cubed
- 2 Tbsp flour
- 1 Tbsp milk
- olive oil
- salt and pepper to taste
Directions:
1) Brown pot roast with onions in a pot in olive oil over medium heat. Season with salt and pepper. After meat has browned, add water. Bring to a boil and then let simmer, covered, over low heat for 1 1/2 – 2 hours.
2) Approximately 15-20 minutes before being ready to be served, add potatoes and carrots to the roast. Continue to simmer, covered.
3) Remove meat and vegetables from pot. Add flour and milk to juices. Whisk while bringing to a boil. Allow the gravy to thicken before pouring into a seperate dish. Again, salt and pepper to taste. It’s just that easy.
These are fantastic. They’re especially good when they’re warm. Mmm. You’re supposed to use a double boiler to melt the chocolate, but I don’t have one, and I don’t imagine many people do. I should probably get one because I use a makeshift one fairly regularly. But until then, what I do is melt the chocolate in a bowl over top a boiling pot of water. You can also melt the chocolate in a microwave, but I don’t have one, so I stick with what I’ve got. The reason you melt the chocolate in this fashion is because if you were to just try to melt it in a pan over direct heat, the chocolate would burn, clump together, and be gross. That’s just how it is. And burnt chocolate for Chewy Brownie Cupcakes is not a good thing. These cupcakes form a crust but the inside remains nice and chewy for a few days. I like to dust mine with powdered sugar to make them purdy.
Chewy Brownie Cupcakes
Yield: Approximately 1 dozen
Ingredients:
- 1 and 1/2 cups semisweet chocolate chips
- 1 stick butter (I use sweet cream butter)
- 2 eggs
- 1 and 1/2 cups sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 and 1/2 cups flour (you might need a little bit less)
- powdered sugar for dusting (opt)
Directions:
1) Preheat oven to 350 degrees. Melt chocolate and butter in double boiler (or whatever you’ve got). Add vanilla and set aside to cool slightly.
2) In a large bowl, beat eggs and sugar until thick. Fold in chocolate, flour, and baking powder.
3) Spoon batter into greased or lined cupcake tray. Bake for 25-35 minutes, or until done. Let cool for at least 5 minutes before enjoying