Tuesday, March 24, 2015

Chocolate Peanut Butter Rice Krispie Treats

Here is a nice no-bake-one-bowl dessert for you all.  Seriously minimal effort here with big time results.

Chocolate Peanut Butter Rice Krispie Treats

2 cups semi-sweet chocolate chips
3/4 cup peanut butter
4 cups rice krispies
1 cup mini marshmallows

1. Melt chocolate chips in microwave or double boiler.  Stir in peanut butter. Add in rice krispies and marshmallows, stir to combine.
2. Press into a foil-lined, greased 9x13 inch pan*.
3. Chill for at least 30 minutes in the fridge until set, I just rested mine on the counter for an hour or so.  Cut into bars.

*When I pressed my bars into the pan I was nervous that I wasn't able to pack the mixture dense enough.  If you feel you are having a similar issue, I wrapped a cookbook in plastic wrap and placed it on top of the bars while they hardened.

These bars are perfectly decadent!

Sunday, March 22, 2015

Cherry Chocolate Chip Cookies

These cookies were so freaking good.  Also, they have fruit in them so you can totally eat them for breakfast.  Perfect, right?

Before I get to the recipe I wanted to show you guys a neat little trick.  If you don't have any brown sugar in the house, you can make your own!

All you need to do is add molasses to granulated sugar.  For 3/4 cup of sugar, add 3/4 tbsp of molasses.  Mix it all together with a fork and voila! DIY brown sugar!

 Now on to the cookies!

Cherry Chocolate Chip Cookies
Adapted From Food Network Kitchens

1 stick butter, melted
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups chocolate chips
1/2 cup dried cherries
2 1/4 cup flour
3/4 tsp baking soda
1 tsp salt

1. Preheat oven to 375. Mix butter and sugars in a large mixing bowl. Add in eggs and vanilla until combined.  Slowing add flour, baking soda, and salt.  Stir in chocolate chips and dried cherries.

2. Place heaping tablespoons on dough onto a cookie sheet about 2 inches apart.  Bake for 12-15 minutes, until cookies are golden brown. Let cookies cool on a rack before serving.

The cookies will stay nice and chewy for a solid week if you put them in an air-tight container.  This recipe makes about 30 cookies, depending on how large you make them.  Enjoy!

Thursday, March 5, 2015

Wendy's Spicy Chicken Sandwich Copycat Recipe


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I made a spicy chicken sandwich in my own kitchen and it tasted just like Wendy's!!!

Can you even handle how incredible that is!?


Ok. I'm going to take a breath and try to type out the recipe so you too can enjoy this wonder.

Wendy's Spicy Chicken Sandwich!!!!

vegetable oil
2 chicken breasts, sliced in half horizontally
1/3 cup + 3 tbsp water
1/3 cup hot sauce
1 cup flour
2 tsp salt
4 tsp cayenne pepper
1 tsp black pepper
1 tsp onion powder
1/2 tsp paprika
4 rolls

1. Heat an inch and a half of oil in a Dutch oven to 375 degrees.
2. In a pie plate mix hot sauce with 1/3 of water. In another pie plate combine flour, salt, cayenne pepper, black pepper, onion powder, and paprika. Sprinkle in 3 tablespoons of water into the flour mixture.  Mix in water with your hands until water is incorporated and shaggy pieces have formed.
3. Pat cutlets dry.  Dip in hot sauce, then flour mixture, then hot sauce and flour again.  Let cutlets sit on a wire rack while the oil heats up.
4. Cook 2 cutlets at a time for 4-5 minutes, flipping halfway through.  Cool on a wire rack for 5 minutes before serving.
5. Serve chicken on rolls with lettuce and tomato.  Go nuts with some mayo if you like, but I stay as far away from mayo as possible at all times.

There you have it guys, the most amazing thing I've made all year.

Sunday, March 1, 2015

Shrimp Scampi

This recipe is perfection.  It's from Ina Garten so you know it's the real deal too.  Of course she wants you to use the "good" oil and the "good" butter so don't use that bad stuff you have in your pantry, ok? Ok on with the recipe!

Shrimp Scampi
Adapted From Ina Garten

1 lb spaghetti
1 lb large shrimp
4 tbsp butter
3 tbsp olive oil
4 cloves minced garlic
1/3 cup fresh parsley, chopped
1/2 lemon, zested
juice from 1 lemon
1/8 tsp hot pepper flakes

1. Bring a pot of salted water to a boil, cook pasta according to package directions.
2. In a large skillet heat oil and butter. add the garlic and hot pepper and cook 1 minute.  Add shrimp, season with salt and pepper. Saute 2-3 minutes on each side, until pink.
3. Remove from pan from heat and mix in lemon juice, zest, and parsley. Add drained pasta to pan and stir until combined.

Garlic + butter + lemon + shrimp = perfection

Do yourself a favor and cook this one up right quick.  It's a cinch to make, tastes amazing, and it's gorgeous. It's the whole package!