Reese’s Spread Mug cake

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I joined this site called “influenster” where you get to try out things and write reviews. In my 1st box I got the Reese’s spread. I don’t like chocolate but after making this I kind liked it. Super easy and made it in mins! Try it! (http://kirbiecravings.com/2014/11/reeses-spread-mug-cake.html)

Ingredients

  • 4 tbsp all purpose flour
  • 1/4 tsp baking powder
  • 3 tbsp Reese’s chocolate peanut butter cup spread
  • 2 tsp granulated white sugar
  • 4 tbsp milk

    Method

  • Mix everything tog in a microwave safe mug ( if you want to see it rise, I suggest getting a short one. My mason jar was a bit too tall, but I put ice cream in it so it worked) with a whisk, until it’s smooth.
  • Microwave for 1 min and 20 secs. Let it cool for a bit and ENJOY!

Fabulous Fruit Dip

Fruit…we hate and love it. I love it but when I can make it 100000000000 times better?! I will! I saw a couple of dips online but they all seemed to have too much sugar or too little taste. So here’s my take on the fruit dip. Easy. 3 ingredients. DONE.

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Strawberries / Cool Whip / small packet of Strawberry Jello

Mix it together and Voila! I had Christmas sprinkles so I put them in for show 🙂

I DIP YOU DIP WE ALL DIP

Healthy but Oh-so-good Kale Dip

So I’m on the Kale train. It’s the hip new veggie but I actually like it! I’ve baked it, sauteed it, and now I’ve made a dip and my daughter can’t get enough! I saw a recipe online and changed it to my tastes. LOVE IT. If you try it, let me know! LONG LIVE KALE!

Ingredients

4 ounces of Cream Cheese, softened
6 ounces of Greek Plain yogurt
1/2 cup shredded parmesan
1/2 cup Ricotta cheese
1 tsp of garlic powder
salt & pepper to taste
6 ounces of Kale, chopped or whole
Package of chip…I like the baked pita chips

Method

Preheat the oven to 400°

In a large bowl mix together the Parmesan cheese, 1/2 cup of the ricotta, garlic, salt & pepper, and kale until it’s completely mixed together.

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Then in your pie plate/dish, cut up the cream cheese into pieces and place them all at the bottom of the pan. I did this because I didn’t get the cream cheese soft enough to mix so I just did this and stirred it later.

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Put the kale mixture on top (it will wilt and reduce down in size as it bakes). Cover it and bake for 20 minutes. Take it out, stir it and bake for another 10 minutes. Then add the remaining 1/2 cup of ricotta and and bake for another 5 minutes.

BAM. Amazing, pretty healthy dip. You can use any cheese that melts well like mozzarella or fontina, but I had ricotta laying around and it was perfect. Just keep in mind the saltiness of your cheese and adjust the seasoning of salt.

ENJOY!

Mushroom-Spinach Baked Eggs

Oh LORD. Who doesn’t like eggs? I love a baked egg with everything! This was super healthy and tasty. Try it!
(http://www.foodnetwork.com/recipes/food-network-kitchens/mushroom-spinach-baked-eggs-recipe.html)

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, chopped
1/2 pound white mushrooms, sliced
Kosher salt and freshly ground pepper
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted
6 large eggs
1/2 cup whole milk
3/4 cup shredded gruyere cheese

Method

Heat a large skilled with oil. Add the onions and cook until it’s golden.

Add mushrooms and cook until they start to bron, about 2 mins. Then add 1/2 a tsp of salt and pepper to taste. Cook for 4 mins. more.

Stir in the spinach and cook until they are wilted, about 2 more mins. and then remove from heat; let cool.

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Brush Olive oil and cover the bottom of a 9 x 13 baking dish. Add the TOASTED bread in a single layer, overlapping slightly.

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Spoon the mushroom mix on top.

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Then turn on the oven to 350°F. Crack an egg into each piece of bread. (TIP: use a spoon to make little “holes” to hold the eggs. If you don’t, the eggs will run all over…as I learned lol)

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Season with salt & pepper. Pour milk evenly over the top and sprinkle with Cheese. I did MORE than sprinkle. LOVE THAT CHEESE.

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Bake until the eggs are set, about 25-30 minutes.

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BAM. BFAST for DIN. YUMMMMMMM

Yummy Cheesy-Stuffed Garlic butter Crescents

If you know me, you know I love cheese and salt. LOVE CHEESE. So when I found this (http://www.laurenslatest.com/cheesy-stuffed-garlic-butter-crescents/?crlt.pid=camp.oJgxsFOTel2Y) I died because it has everything I love…most importantly. CHEESE. Easy and looks like you spend so much time making it 🙂

Ingredients

1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced

Method

Preheat oven to 375°

In a bowl, mix the salted butter, Italian seasoning, and garlic.

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POP on your rolls and unroll the crescents. Place on a baking sheet lined with wax paper. Then use a brush and brush the rolls. Leave some for the outside later on.

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Next, grab 1/2 the cheese stick and roll it. Make sure you tuck in the sides so the cheese doesn’t melt out when you bake it.

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Then brush the outside of the rolls with the remaining butter mixture.

Bake for 10 Minutes.

VOILA!

YUM CHEESE

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Pumpkin Cupcakes with Candy Apple Frosting

Happy Fall everyone!!! So of course with fall comes…..wait for it… PUMPKIN EVERYTHING! I love baking with pumpkin because it makes your home smell amazing and because it only comes around in September/October, you feel like you gotta eat it in everything. 🙂   Anyways, I found a great recipe (http://www.plainchicken.com/2011/11/pumpkin-cupcakes-with-apple-butter.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/wJJTP+%28Plain+Chicken%29)  that actually has apple butter cream, but because I didn’t have time to make the apple butter, I found candy apple frosting at the store and chose to use that, but the following recipe has the cupcakes from scratch. Enjoy and let me know if you try it!

Ingredients

1/2 cup finely chopped pecans – If you want 🙂
1 box yellow cake mix
1 cup canned pumpkin – LIBBYS!
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 tsp pumpkin pie spice
1 cup caramel bits – I left this out because I don’t need more sweets lol

Method

Preheat the oven to 350°

Put the cupcake liners in your cupcake sheet.

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In a large bowl, mix the cake mix, pumpkin, pecans, water, oil, eggs, and the pumpkin spice on low for 30 seconds. Then kick up to medium speed for 2 minutes. Then if you want, stir in the caramel bits.

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Then if you have it, use a ice cream scooper and divide them in each cupcake liner. 1 full scoop is perfect for each cupcake liner!

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Stick it in the oven and bake for 19-24 minutes, or until a toothpick comes out clean when inserted in the middle.

When it’s done, take it out and cool it on a rack (MUCHO important! A cooling rack allows the cupcakes to vent the air under it! DEF get one!) for at least 30 minutes.

Now frost that baby and if you can find cute little toppings like I did, stick em on! People eat with their eyes and it’s festive 🙂

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Enjoy my friends I hope you enjoyed them as much as my husband! ♥

Cinnamon Palmier – Elephant ears

My second fave food network star? Barefoot Contessa! She made this amazing and easy dessert and so I had to do it myself! Try is and eat it with your morning coffee like me! Here’s the original link: http://www.foodnetwork.com/recipes/ina-garten/cinnamon-elephant-ears-recipe.html

Au Revoir!!!

 

Ingredients

* 1 cup sugar
* Pinch of salt
* ¼ tsp cinnamon
* 1 sheet of puff pastry
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Method

Preheat oven to 450°

Combine ½ cup of sugar and a pinch of salt. Then spread it out on a flat surface like a cutting board.

Put your DEFROSTED puff pastry sheet over it.

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Combine the ½ cup of sugar and ¼ tsp of cinnamon.

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Spread it over the puff pastry and use a rolling pin to get it all smooooshed in the dough and it spreads out.

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Now fold. Both sides in.

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The fold half of both sides in again.

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Then ONE more time…fold it close like a book!

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Now cut it in slices and place them on a baking sheet with parchment sheet.

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Cut side up

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Bake for 6 minutes and then take it out, flip it with a spatula, and bake for another 6 minutes.

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Let them cool on a baking rack…. enjoy!!! Try not to eat more than 4 like I did 😦