Bits and Bites

1.  This is my idea of health food.  BEST CLIF BAR EVER.

2.  Made some rootbeer floats at lunch the other day.  Apparently you're never too old to stop playing with your food :)

3.  The Happiness Project by Gretchen Rubin is my newest read and wow I'm hooked.  Highly recommended.  Full of interesting thoughts, insights, theories, and opinions.  I can already feel a change within myself and love it!

4.  Fun eats I found across the blogosphere this week:

Herb Gorgonzola Crusted Artichokes with Parmesan Hollandaise (How Sweet It Is): I have always been a HUGE artichoke fan and these look absolutely delicious.  If only those chokes weren't so gosh darn expensive...

Oreo Cookie Spread (Buns In My Oven): What a clever idea to do with America's Favorite Cookie!

Browned Butter Cream Cheese Chocolate Chip Cookies (Beantown Baker): I already have my tried and true chocolate chip cookie recipe but the addition of browned butter and cream cheese could never hurt in any dessert.

5.  These are the springtime favorites I am making at work.  Strawberry, hummingbird, and banana cupcakes.

6.  They taste disgusting.

7.  More beautiful flowers appearing in our yard!

Happy Spring!!



Butterfinger Brownies

I was barely able to post this recipe.  No, it was not out of hesitation because it wasn't very good.  Quite the opposite actually.  We ate through this pan of brownies so fast I almost didn't get a picture!  What a tragedy that would have been as these MUST be shared.  They are rich and fudgy and may even be the best brownie I have ever had (and I have had some pretty awesome brownies in my day). 

Butterfingers easily rank in my top three candy bars so these screamed my name when I came across the recipe a couple of months ago.  Who can resist that flaky, crispy, crunchy, peanut-buttery goodness?  Not I.  And when combined with the dense chocolate-y goodness of a brownie...pure heaven.  Plus a little added bonus: not nearly as much sticks to your teeth when consumed in baked form :)

Butterfinger Brownies

Make one 8x8 inch pan

2 ounces unsweetened chocolate

1/4 cup butter, melted
1/4 cup creamy peanut butter
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 Butterfinger candy bars, regular size

Preheat oven to 325 degrees. Grease an 8x8-inch pan.  Set aside.
Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly
In a large mixing bowl, whisk together the butter, peanut butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Stir in the melted chocolate. Stir in the flour. Stir in one bar of chopped butterfingers.
Spread batter into prepared pan. Top with second bar of butterfinger chunks.
Bake 25 (mine were done in 25) to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

Adapted from Recipe Girl.

Healthi-Fried Rice

I have a confession to make: I never order fried rice when eating Chinese.  I know, it's un-American.  Is that an oxymoron?  Anyway, I just always opt for the brown or white counterpart (mainly to sop up all that moo-shu and moo goo goodness).  So it is very odd that I suddenly had the urge to make some chicken fried rice for dinner the other night.

Now, I have to admit that I'm a little confused as to why this dish is called fried rice.  Afterall, the term "fried" implies "unhealthy", but this dish is chock full of veggies!  Veggies = healthy.  And it's a good thing because the two of us polished this off in one sitting.  It was THAT good.  Nathan even went back for thirds and that has never happened.  Seconds, almost always, but THIRDS??!  Thank goodness for all those vegetables.  Poor fried rice is getting a bad rap.


Chicken Fried Rice

This served the two of us.

3/4 cup uncooked white rice

1 tablespoon sesame oil

1/2 small onion, chopped

2 cloves garlic, chopped

1 cup chopped cooked chicken breast

1 stalk celery, chopped

1 carrot - peeled and diced

1/2 green bell pepper, chopped

1/2 cup green peas

1 egg, beaten

1/4 cup soy sauce

Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in chicken.

Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.

When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Adapted from AllRecipes.

DIY Flour Tortillas



When I was young I never was a huge taco fan.  My mom made them a couple of times each month and I always would dread dinner on those nights.  Something about the crisp taco shell and ground beef I just didn't get excited about.  Now the tomatoes and cheese- that's a different story!  I can remember standing in the kitchen after we ate and taking a pinch of cheese with a pinch of tomatoes and eating it all up until the bowls were empty.  Delicious :)

Well, I grew up and discovered tacos aren't just made up of crispy shells and seasoned beef.  You can have soft ones too!  With chicken!  Or better yet....crispy chicken :)

So now I'm hooked on tacos.  I could eat them every day (yes I had them for lunch today).  The combination of a soft, fluffy flour tortilla loaded with juicy chicken, shredded lettuce, piles of cheese, and loads of tomatoes and salsa- how can you go wrong?  Now if only you could replicate those same melt-in-your-mouth housemade tortillas that all the great taco places make...well now you can!  These are incredible!  You will never want to buy store bought again.  Seriously.  They are very simple and don't require much prep or effort at all and they literally make the taco.  They take the taco to a whole new level.  We chose to keep it fairly simple and stuffed ours with just some crispy chicken tossed with a blend of spices, salsa, and a cilantro-lime sour cream (sour cream mixed with lime juice, cilantro, salt and pepper) and they hit the spot.  Make them.  You won't regret it.


Flour Tortillas

Makes 6 tortillas

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 heaping teaspoon salt
2 tablespoons shortening (or unsalted butter, softened)
1/2 cup water

Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.  Pulse the mixture until the mixture is crumbly, about 5 seconds.  Scrape down the sides of the bowl.  (If you don't have a food processor, this same effect can be achieved with a pastry cutter or two forks).

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.

Transfer the dough to a lightly floured work surface and divide into 6 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large ungreased skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter. Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff). Repeat this process with the remaining dough balls, lowering the heat as needed to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Adapted from Annie's Eats.

Peanut Butter Oatmeal Sandwich Cookies

It's that time of year again- Girl Scout cookie time!  And each year we can rely on three things:  (1) little girls will be stationed outside grocery store doors everywhere, (2) the price of a box will go up, and (3) the number of cookies per box will go down.

While Do-si-dos never were a favorite of mine (I'm a sucker for the Tagalongs and Samoas), this at home version takes the cake.  They are soft and chewy and delicious.  Really.  They just melt-in-your-mouth and are full of peanut butter goodness.  And I was able to use up some peanut butter!  The recipe said I would get 18 sandwich cookies, and that's exactly what I got- a rarity in baking. 

So step in the kitchen, wear braided pigtails (yes I did this), and make a cookie that takes you back to your childhood.  While saving a little money, too :)

Peanut Butter Oatmeal Sandwich Cookies

Makes 18 sandwich cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats


For the Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
3 tablespoons heavy cream

Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined.

Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

Adapted from Two Peas and Their Pod.

Bits and Bites

Every so often I plan to do a little feature of randoms- just bits and pieces of everyday life with recipes and fun finds sprinkled in.  Here's my first attempt at this "grab bag" post:

1. While I didn't win the "cupcake war" with my Lucky Charms creation, Nathan came home with a little surprise for me and insisted that I "won in his eyes".  So at the end of this week of luck, one thing is for certain: I am lucky to have him :)

2. This is apparently along the lines of what the winner made.  Don't ask.

3. Lucky Charms Treats- this may have to be where the rest of that box of cereal goes...

4.  Went to the store this weekend and had to snag these.  Happy Birthday Oreo!

5.  So ready for spring!!  Flowers are beginning to bloom in our front yard and I love it!!

6.  Spring = Easter = Peeps and I love my peeps!  This idea makes them even better!

Happy Monday!

Trying My Luck with Lucky Charms Cupcakes

"Multi-Layer Perfection"-- that's at least how people are describing these adorable, tasty holiday treats! 

After Nathan came home from work one day last week, he mentioned that there would be a contest the Friday before St. Patrick's day featuring green goodies from the kitchen.  I immediately chose to meet that challenge and became determined to win this little office competition.  My weapon of choice: Lucky Charms Cupcakes! 

Wow.  Not only are these absolutely adorable, they are absolutely delicious!  Start with a lucky charms crust, pour on a vanilla cupcake batter mixed with more cereal, then top with frosting and marshmallow pieces.  How much more fun can a cupcake get?  And to follow the rules of the game, I tossed some green food coloring into the mix!

I found the recipe on Stef's blog, Cupcake Project, and chose to use her Ultimate Vanilla Cupcake recipe as the batter.  They turned out moist and flavorful and I am tucking that recipe away as a keeper for all future vanilla-flavored cupcakes!!  In addition, it does call for cake flour, which I do not have, but you can make your own simply by combining 2 tablespoons cornstarch with 1 cup all-purpose flour; therefore, I have written my version below.  Hope you enjoy these as much as we (and Nathan's office) did!

Here's the full "review" I got in an email from a co-worker.  I was pretty pleased:

"Holy cow Nathan, you need to advertise those babies better.

The adorable little decorations on the top are only the start.

That cupcake was multi layer perfection.

Was that a Lucky Charm crust at the bottom? Really cute and tasty.

Tell Chelsea I really enjoyed her treats."

Lucky Charms Cupcakes

Makes 18 cupcakes

For the Crust:

3 cups crushed Lucky Charms (a mini food processor works well for this)

5 tablespoons butter, melted

The Ultimate Vanilla Cupcake Recipe (+Lucky Charms):
1 cup granulated sugar
1 vanilla bean or 1 tablespoon vanilla extract
1 1/2 cups + 1 tablespoon all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup canola oil or vegetable oil
1 tablespoon vanilla extract
2/3 cup milk
1 cup Lucky Charms cereal
Green food coloring

Preheat oven to 350 degrees.  In a small bowl, mix together crushed Lucky Charms and melted butter.  Divide mixture evenly between ten cupcake liners.  Pack it firmly into the bottoms of the liners.  Bake for 10 minutes.

In a small bowl, combine sugar and seeds from the vanilla bean or vanilla extract.  Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, cornstarch, baking powder, baking soda, and salt.  Add the vanilla bean sugar and mix until well combined.
Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.  Add the egg mixture to the flour mixture and beat on medium speed until just combined.  Slowly add milk and mix on low speed until just combined.  Blend in food coloring.  Fold in Lucky Charms.  Fill cupcake liners about 3/4 full.

Bake at 350 degrees for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.  When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Top with vanilla frosting and Lucky Charms marshmallows.

**Note:  Put the marshmallows on shortly before serving as they tend to get wet and soggy after a few hours.

Adapted from Cupcake Project.