peanut butter cup blondies

We are definite peanut butter lovers in this house! Even the dogs can’t get enough of the stuff! When I saw this recipe floating around pinterest I knew it was one we needed to try! They were great, not too rich just the right amount of sweetness! A definite distinct creamy peanut butter taste with just a hint of chocolatey goodness.

Ingredients:

recipe adapted from cookinglight.com

1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. peanut butter
1/4 c,unsalted butter, melted and cooled slightly
2 tbls. skim milk
1 tsp. vanilla extract
2 large eggs, lightly beaten
1/4 c. semisweet chocolate chips
10 mini peanut butter cups, quartered and halved
Cooking spray

Preparation: 

Preheat oven to 375 F. Spray 9 x 9 inch baking pan with cooking spray. Set aside. In a large bowl, whisk to combine the flour, sugars, baking powder, and salt. In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs. Add dry ingredients to peanut butter mixture, and gently stir until combined. Fold in chocolate chips until combined (do not over mix). Pour batter in prepared baking dish. Arrange peanut butter cups over batter.

Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack.

my peanut butter loving pup. he was by my side the ENTIRE baking time!

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coconut curry chicken

This chicken dish was so delicious. I love Indian food but have never tried to recreate any that I have tried. I saw this recipe and it looked simple enough so tried I did! Coconut milk is added to curry chicken which produces a very mild curry flavor and just a hint of coconut sweetness. Serve over brown rice and enjoy!

Ingredients:

recipe adapted from melskitchencafe.com 

3 skinless, boneless chicken breast halves

2 tsp. curry powder

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. chili powder

1 medium red onion, chopped

5 cloves garlic, minced

1 jalapeno peppers, partially seeded and finely chopped

1 tbls. olive oil

1 14-ounce can light coconut milk

1 tbls. cornstarch

1 tbls. dried basil

3 cups hot cooked rice

4-5 basil leaves, chopped for garnish

Preparation:

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper, chili and garlic powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 4 to 6 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Serve over hot rice.

 

 

 

dark chocolate cookies

Man oh man are these cookies somethin’! They are seriously, seriously delicious!! There’s an intense wonderful deep dark chocolate flavor and they are so ooey gooey delicious on the inside, you’ve just got to make them! Got to.

Ingredients:

recipe from divine-baking.com

1 1/2 c. bittersweet chocolate chips, divided (bittersweet is a must!)

3 egg whites, room temp.

2 c. powdered sugar, divided

1/2 c. unsweetened cocoa powder

1 tbls. cornstarch

1/4 tsp. salt

Preparation: 

Preheat oven to 350°F.
Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk remaining 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack to cool (if you can wait that long, we could not ;).
Can you see the melty goodness?! So amazing!!