Wednesday, May 6, 2015

Chocolate Mousse Brownies

I posted over at Sawdust and Embryos today! Its a brownie thats oh so chocolatey and has a light fluffy whipped cream frosting. Its a little on the rich side so it goes perfectly with some vanilla ice cream. Go over and try this delicious recipe!

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Wednesday, April 8, 2015

Oreo Chocolate Chip Cookies

I'm posting over at Sawdust and Embryos today! I have the recipe for a cookie, a soft, cakey cookie with lots of chocolate chips. They taste like cake but are so much easier to eat. And who doesn’t love a cookie with Oreos and chocolate chips?!

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Wednesday, March 11, 2015

Biscoff Cream Pie

I'm posting today over at Sawdust and Embryos! Biscoff Cream Pie, its light and fluffy, sweet and creamy, with a chocolate cookie crust. I've made a few other things with Biscoff that you might be interested in too... Biscoff Pinwheels, Biscoff Muddy Buddies, Biscoff No Bake Cookies, and now I'll add this amazing pie to the list! Go get the recipe!

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Monday, February 9, 2015

Biscoff No Bake Cookies

Have you ever had no bake cookies? They are my husbands favorite kind of cookies. They are typically made with peanut butter but I figured we'd give it a try with Biscoff instead. It probably depends on your preference whether you like the peanut butter better but I LOVE this version. They are sweet, chewy, and have that creamy cookie butter flavor! Go buy yourself some Biscoff spread and make them!

Biscoff No Bake Cookies
Recipe Source: Cooking Classy

1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 cup Butter
1/2 cup Milk
1/2 cup Biscoff Spread
1 teaspoon Pure Vanilla Extract
2 cups Quick Cooking Oats

In a medium sized sauce pan mix together the sugars, salt, cinnamon, butter, and milk. Heat over medium heat, stirring continuously until it comes to a boil. Let boil for 45 seconds without stirring. 

Remove from the heat and add in the Biscoff and vanilla. Whisk until completely combined and then mix in the quick oats. Drop by spoonfuls onto parchment paper and let cool completely to set.
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Thursday, February 5, 2015

Red Velvet Fudge

I have a yummy recipe for Valentine's Day and you'll love it!! Its rich, creamy, and has that red velvet flavor we all love! I'm sharing it today over at Sawdust and Embryos, go check it out!

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Monday, January 12, 2015

Rich and Creamy Hot Chocolate

Its so cold outside and hot chocolate is what my kids request everyday when they come inside from playing outside. Lucky for them and for you I have a great homemade hot chocolate recipe for you. Its sweet and creamy. Rich and smooth. You could even add in some mint leaves, or extracts to give it a different flavor. If you're in the mood for hot chocolate this is way better than buying some at the store!

Rich and Creamy Hot Chocolate

3 Tablespoons Unsweetened Cocoa
4 Tablespoons Granulated Sugar
1 1/2 cups Milk
3/4 cup Water
3/4 teaspoon Pure Vanilla Extract

In a medium pot whisk together the sugar and cocoa. Turn the heat to medium and add the milk and water. Whisk until the sugar is dissolved and hot chocolate is warm. Remove from the heat and add in the vanilla and any other extract you choose. Enjoy!   
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Friday, January 9, 2015

Cafe Rio Burritos

One of our favorite places to go to dinner is Cafe Rio but sometimes with 3 kids its easier if you can just make it at home. So that's just what I did. It tastes just as good as going out to eat but I can eat it on my couch in my pajamas, which makes me even more happy.

Cafe Rio Sweet Pork
Recipe Adapted from:

3lb Pork Butt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Dry Ground Mustard
1 medium Onion, quartered
2 cloves Garlic, minced
3- 12oz cans Coca Cola
1- 4oz can Diced Green Chiles
1- 10oz can Red Enchilada Sauce
1 cup Brown Sugar

1. Combine 2 cans of Coca Cola, oregano, cumin, salt, ground mustard, onion, and crushed garlic in a crock pot and stir. Place the pork butt in the crock pot and fill half way up the pork with water. Cook on low for 10 hours.

2. Remove the pork, drain the water and remove the garlic and onions.

3. Shred the pork and return to the crock pot. In a blender combine the green chiles, enchilada sauce, brown sugar, and 1 can of coca cola.. If it seems too thick add in more coke. Pour on top of the shredded pork and mix. Heat on low for 2 more hours.

Cafe Rio Cilantro Lime Rice

1 cup White Rice, uncooked
1 teaspoon Butter
2 cloves Garlic, minced
1 teaspoon Lime Juice
1- 15oz can Chicken Broth
1 cup Water
1 Tablespoon Lime Juice
2 teaspoons Granulated Sugar
2 Tablespoons Cilantro, finely chopped

In a medium saucepan combine the rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water. Bring to a boil, turn to low and cook for 15-20 minutes. Remove from the heat. In a small bowl mix together 1 tablespoon lime juice, sugar, and cilantro. Pour over the cooked rice and mix together.

Cafe Rio Black Beans

2 Tablespoons Olive Oil
2 cloves Garlic, minced
1 teaspoon Cumin
2 cans Black Beans, drained and rinsed
1 1/3 cups Tomato Juice
1/2 teaspoon Salt
2 Tablespoons Cilantro, chopped

In a small saucepan combine the olive oil, garlic, and cumin over medium heat until fragrant. Add in the black beans, tomato juice, and salt. Stir until its heated through. Add in the cilantro until just before serving.   
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