Friday, November 18, 2011
I Was Featured!!!
Woo Hoo!! I am so excited about my very first feature! I was featured on Sweet As Sugar Cookies! I linked up my super tasty Butterfingers and they were the #1 most viewed recipe on the linky party! Thanks Lisa for the awesome linky party!
Friday, November 11, 2011
Butterfingers
Oh. My. Gosh!! I love butterfingers. I love even more that I can make my own. I have to be honest for a minute. I have no clue if they actually taste like a butterfinger, or even what they taste like to start with. I tried them, I really did. But, I have a nasty sinus infection that takes away all sense of taste and smell. I guess it could be a good thing, though. Like when my hubby changes my sweet little Bugaboo's stinky diapers and doesn't take them outside, but opts to throw them in the trash in the house. And without putting them a bag first to try to contain the stench. okay, sorry! Enough stinky talk mixed in with the sweet stuff. Only sweet stuff now. Promise.
The family all loved these obviously yummy little treats. And to make it even better, they only take 3 ingredients! Yep, just 3!
1 (16 oz) jar peanut butter
1 (16 oz) package candy corn (I know you have some left over from Halloween and are just dying to do something with them. :))
1 pound milk chocolate or chocolate flavored candy coating, chopped
Put candy corn in a microwave safe contain and microwave on high for 1 minute. Stir and continue heating in 10 to 15 second increments until melted, stirring after each heating. Once melted, add peanut butter and stir until smooth. If the candy corn hardens before it is smooth, heat in 20 to 30 second increments, stirring after each heating, until smooth. Pour into a greased 8 x 8 inch pan and allow to cool. Cut into bars and refrigerate until firm. Put chocolate in a microwave safe bowl. Heat on high in 30 second increments, stirring after each heating. When the chocolate is about half way melted, stir until it is completely melted. You shouldn't need to heat it any more. If you want a thinner dip, add 2 tablespoons shortening to the chocolate before melting. Dip bars in chocolate and place on parchment paper to set. I tapped the dipper I was using on the side of the bowl to help get the extra chocolate off the bars.
Recipe adapted from Plain Chicken.
Shared with Sweets for a Saturday #43.
The family all loved these obviously yummy little treats. And to make it even better, they only take 3 ingredients! Yep, just 3!
1 (16 oz) jar peanut butter
1 (16 oz) package candy corn (I know you have some left over from Halloween and are just dying to do something with them. :))
1 pound milk chocolate or chocolate flavored candy coating, chopped
Put candy corn in a microwave safe contain and microwave on high for 1 minute. Stir and continue heating in 10 to 15 second increments until melted, stirring after each heating. Once melted, add peanut butter and stir until smooth. If the candy corn hardens before it is smooth, heat in 20 to 30 second increments, stirring after each heating, until smooth. Pour into a greased 8 x 8 inch pan and allow to cool. Cut into bars and refrigerate until firm. Put chocolate in a microwave safe bowl. Heat on high in 30 second increments, stirring after each heating. When the chocolate is about half way melted, stir until it is completely melted. You shouldn't need to heat it any more. If you want a thinner dip, add 2 tablespoons shortening to the chocolate before melting. Dip bars in chocolate and place on parchment paper to set. I tapped the dipper I was using on the side of the bowl to help get the extra chocolate off the bars.
Recipe adapted from Plain Chicken.
Shared with Sweets for a Saturday #43.
Saturday, November 5, 2011
Pizza Bread
I wanted homemade bread. I mean, I really wanted homemade bread. So I whipped up a batch. As my beautiful dough was rising I found that I had a problem. The problem? It was almost dinner time and I had nothing planned for dinner. Since the dough was enough for 2 loaves, I decided to make pizza bread out of one. Super easy and the kids loved it!
Dough for 1 loaf bread (you can buy it frozen or make your favorite recipe)
1 cup cheese
1/2 cup peperoni
Marinara sauce for dipping
Prepare dough according to the package or your recipe. Instead of shaping the loaf, roll out into a rectangle about 1/2 inch think. Spread peperoni across the dough, leaving a 1 inch border with no peperoni. Sprinkle cheese over the peperoni, leaving a 1 inch border without cheese. Roll from the short end of the rectangle and pinch the seam and ends closed. Place in greased bread pan and let rise, and then bake, according to package or recipe directions.
Dough for 1 loaf bread (you can buy it frozen or make your favorite recipe)
1 cup cheese
1/2 cup peperoni
Marinara sauce for dipping
Prepare dough according to the package or your recipe. Instead of shaping the loaf, roll out into a rectangle about 1/2 inch think. Spread peperoni across the dough, leaving a 1 inch border with no peperoni. Sprinkle cheese over the peperoni, leaving a 1 inch border without cheese. Roll from the short end of the rectangle and pinch the seam and ends closed. Place in greased bread pan and let rise, and then bake, according to package or recipe directions.