Upcycling DIY home decor, woodworking and Crafts
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Peanut butter is my absolute favorite food. I prefer crunchy over smooth, but smooth over none for sure. While it is high in fat and carbs, I try to focus on the protein content! That is high too, so it all balances out, right?! Here are 50+ delicious peanut butter recipes you can make. If you have a favorite that you don’t see here, leave us a comment with the link! Enjoy.
We made some modern printable Christmas gift tags for our neighbor holiday treat bags and you can download them here for free at the end of this post. The download contains all versions of the tags on one 8×11.5 sheet so you can print them all on one page. I customized 2 of the tags with a neighbor message in case you want to make some festive Christmas baked goods for inexpensive, handmade neighbor gifts.
I found an old vintage Christmas tin at the antique market and decided to use it to package my famous no-bake cookies; Quick and Easy Chocolate Peanut Butter No-bake Cookies. I taped the “Holiday Treats” tag onto brown craft paper, added washi tape, hole punched and added a twine bow. For a vintage look I sand distressed the edges. Easy, fast, and totally sweet.
These cute treat bags are from the Dollar Tree. I think 4-5 per package is what you get for your buck. My neighbors loved what they found inside, and I think you would too…
White Chocolate Dipped Holiday Pretzel Rods
To download the printable, right click the above thumbnail and the full res version will appear. Print at home or at your favorite printer service. I recommend white cardstock.
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Head over here (this post has been moved from Taste Every Season to Saved By Love Creations) and check out the 60+ Christmas Cookie Recipes we rounded up for you! These make great neighbor gifts and treats for your holiday parties and potlucks. We are making some as we write this. Enjoy!
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Head over to Taste Every Season for our roundup of 50+ things to do with your Thanksgiving Leftovers. You will find great ideas for leftover turkey, mashed potatoes, cranberry sauce and more. Yum.
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What Thanksgiving couldn’t use a mouth watering lemon meringue pie? Check out our new fledgling food blog, Taste Every Season, and make your own version of grandma’s best lemon meringue.
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It happened. I baked. From scratch. It is a first. These German chocolate cupcakes turned out to be delicious. There was a minor set back with the glaze and I had to improvise, but you would never know they weren’t exactly what they were supposed to be! If you aren’t a baker and want to impress your friends with a culinary treat, this recipe is for you. If your an experienced baker, add this to your arsenal. You can’t go wrong with German chocolate, right? This recipe is from Anne-Thornton at the Food Network, with a couple of happy accidents that made my recipe differ slightly!
Ingredients
1 Chocolate Cake recipe (see below)
Glaze:
3/4 cup heavy whipping cream
6 ounces bittersweet chocolate (I bought a bar assuming it was 6 ounces and it was 4, so make sure)
2 tablespoons honey
1 tablespoon brewed coffee
Topping:
3 egg yolks
12 ounces evaporated milk
1 1/4 cups packed dark brown sugar
1 1/4 sticks unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 cups packed sweetened flaked coconut, toasted (if desired)
1 3/4 cups toasted pecans, chopped
Directions
You will need: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Chocolate Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You’ll know it’s done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden.
Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop. Enjoy!!
We are in the middle of marathon training in this house, which means there is a lot of tired and hungry. When things get tough, it helps to reach for some of my favorite things – enter coffee and chocolate. Coffee is a must in my daily routine all year round, but especially during training. My chocolate consumption increases too. It is a fantastic fuel source and I feel like I deserve it with all the running. This is one of the great perks of being a runner, after all! Plus it is American Chocolate Week. I have a patriotic duty to partake.
With American Chocolate Week in mind, we took a trip to Walmart over the weekend, visiting the in-store Starbucks Mocha demo. I am a huge Starbucks coffee fan. I visit the stores when out and about, but more often brew at home with Starbucks whole beans from the grocery store. In Walmart stores nationwide you can find Delicious Pairings display to help you pair various Starbucks coffee blends with different bakery goods, creating deliciously paired breakfast or treats to savor. At the demo, we learned that pairing Starbucks Mocha blend with a chocolate treat really compliments the flavor of the coffee. This was enough of a reason for me to purchase the Starbucks Mocha Grounds in the coffee aisle, and The Bakery at Walmart Brand Double Chocolate Muffins in the bakery…
I brought my goodies home and brewed a pot of the new Starbucks Mocha. I tried the coffee black, which is not my usual. I am a cream and sweetener kind of coffee drinker. It was actually pretty good. The Mocha flavored coffee is made with a light roast bean, so I could take it black without protest. The flavors were strong and pleasant, but after a few sips, I was ready for something to take the edge off of the bitterness. I took a bite of the double chocolate muffins with a sip of the coffee… BLISS. The coffee bitter notes were subdued by the chocolate, and the chips melted on contact with the hot liquid for a delightful celebration of American Chocolate Week in my mouth! The flavors complimented one another for a duo worthy to be called a delicious pairing. I can see this becoming a regular happening!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™. All opinions are my own. #cbias #SocialFabric
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My husband is a chicken wing fanatic to say the least. I decided I wanted to do something unexpected for him, and one thing he has learned not to expect from me is… well, cooking in general really. When I do take on the kitchen, it usually involves tossing frozen meat into the crock pot, turning the knob to low, and coming back 8 hours later to retrieve the result. Ever noticed you don’t see many recipes on here? There is a reason. Not my area of expertise or interest. Usually if I attempt something new, it doesn’t come out exactly photograph and share worthy. This chicken wing recipe, however, did. I don’t even like wings normally, and I couldn’t get enough of these. The aficionado was quite impressed too…
That is his “Oh my goodness, there better me 20 more of these” face. I was delighted to see how pleased he was with the outcome. I actually went out and bought this deep fryer (yep, had never used one) for the recipe. It was only 29.99 at my local Kohl’s, down from $59.99. The house smelled like a county fair, but it was totally worth it, and we will be having these frequently.
3/4 cup all-purpose flour
1/2teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
15 chicken wings
oil for deep frying
1/2 cup butter
1/2 cup Frank’s hot sauce
1 dash ground black pepper
1 dash garlic powder
Just writing this post makes me want more! Now that John knows I can do this, BW3’s isn’t going to cut it anymore. What are your favorite wing recipes?
Taking a break from the regular craft tutorials here at SBLC, I thought I would share this awesome fruit pizza recipe that I got from my momma. Not sure where she got it, but it is super yummy. The pictures of the finished dish show this recipe doubled, and in a rectangular dish instead of the round cookie sheet.
This recipe makes 10-12 servings
Crust:
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/2 cups flour
Topping:
1/4 cup sugar
1 Tbsp cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Filling:
10 oz package Hershey’s vanilla milk chips
1/4 cup cream
8 oz package cream cheese, softened
assortment of fruit pieces (strawberries, kiwi, mandarin oranges, blueberries… anything you want)
Preparation:
Enjoy! Tune in tomorrow for 8 superfoods to incorporate into your diet.
Today’s project is yummy and springy- adorable, brought to you by Debbie at Refresh Restyle…
Ingredients:
1 C Peanut Butter & Milk Chocolate Morsels
1 1/2 C Chow Mein Noodles
Jelly Bean Eggs
Double boiler
Muffin Tin
Non Stick Cooking Spray
In a double boiler melt the morsels.
Add chow mein noodles, mix until coated.
Spray a nonstick cooking spray in to the muffin tin.
Place about 2 T of mixture in muffin tin, one at a time. Shaping to the form of a nest.
This should make 6 nests (double recipe if needed).
Place in refrigerator until the coating hardens.
Remove and add jelly bean eggs.
