Monthly Archives: May 2010

Chocolate and Peanut Butter

I was looking at Bake at 350 and I found the perfect recipe to try. Peanut Butter Chocolate Chip bars. Thank you Bridgette. These were delicious. I did a little reworking with the recipe and it turned out great. I made half a recipe when I made it, but the recipe below is the full recipe.

 PB+C Bars

Adapted from Bake at 350

6 Tablespoons butter
1/2 cup peanut butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup cocoa powder
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Lightly grease and 8×8″ pan (ramekins worked fantastic with the half recipe). Whisk together flour, salt, baking powder, and cocoa powder. Set aside. Cream butter, and peanut butter. (Does anybody else like the taste of peanut butter and butter sandwiches?) Add the sugar. Add eggs one at a time, scraping the bowl after each one. Stir in vanilla. Stir in the flour/cocoa mixture until combined. Stir in chocolate chips (you can always add more if you want to). Spread batter into pan or ramekins. Bake for 30-32 minutes or until toothpick comes out clean. Enjoy!


Rice Pudding

With a rice milk I didn’t enjoy, came a rice pudding that was very enjoyable. It would’ve been creamier with normal milk, but the rice milk tasted fine.


Grammy’s Rice Pudding (Serves 4)
           Family Recipe

1/2 cup rice
1 cup water
2 cups milk/rice milk
2/3 cup raisins
1/4 teaspoon vanilla
1 teaspoon cinnamon

Cook rice, raisins, and salt in water until absorbed. Add milk and cook 45 minutes or until creamy. Add sugar and for 5 more minutes. Remove from heat, add vanilla and cinnamon. Serve warm or cold. Enjoy!

Chicken Fajitas


I love chicken fajitas and I’ve seen them a few places lately so I decided to make them. They were easier than I expected. I didn’t even barbeque the chicken. Just grilled it on our wonderful ‘Lean Mean Fat reducing Grilling Machine’. I kid you not, that is the name of our grill. Anyways, the chicken only used one ingredient so it was simple to make, and vegies were really the only thing required. Recipe is below…

 Chicken Fajita’s

5 Chicken Breasts
Tex Mex Seasoning
2 Cans of Heinz beans
1/4 cup Bean Salsa
plain yogurt

Grill the chicken breasts with the tex mex seasoning (grill until white). Meanwhile start the beans. Take a medium sized pot and put the 2 cans of beans in as well as 1/4 cup bean salsa (you may also use regular salsa). Sprinkle some tex mex seasoning in and heat. Once chicken breasts are finished, pull them apart in to strips. Grill the tortilla’s quickly. Chop lettuce and tomato, grate some cheese. Take a grilled tortilla. Put bean mixture on, then cheese, and vegetables as well as plain yogurt. Wrap up and enjoy!

Happy Mother’s Day!

The sun is shining and flowers are everywhere today. I like mother’s day because the simplistic nature it has with a flair. Mother’s really don’t want much, as long as their family is okay (I find this with my mom) but when they get the simplest gift of gratitude, their smile is priceless. Now that spring has come around I felt that something with lemon in it was in order for a mother’s day surprise. We didn’t have any lemons, but we had grapefruit. I was going to make Lemon Meringue Cupcakes. So instead I made Grapefruit Meringue Cupcakes.

Blushing Grapefruit Cupcakes

Adapted from
1/4 cups all purpose flour
3/4 sugar
1 1/4 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1/4 cup water
3 large egg yolks
3 large egg whites
4 Tablespoons fresh grapefruit juice and additional 2 teaspoons
2 teaspoons grapefruit zest

Heat oven to 350 degrees F. Line a dozen muffin cups with liners. 
Stir flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center; put oil, water, egg yolks, 4 Tablespoons grapefruit juice, and zest in well. Whisk with dry ingredients until blended and smooth.
Beat egg whites in the mixer on a high speed until frothy. Add remaining 2 teaspoons of grapefruit juice; beat just until stiff peaks start to form when beater is lifted. With a rubber spatula, stir 1/3 of the beaten egg whites into the cupcake batter. Gently fold remaining whites, just until blended. Spoon mixture into each lined cup.
Bake 15-18 minutes, until tops are browned and a tooth pick inserted near the centers comes out clean.

Grapefruit Meringue

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoons grapefruit zest

Mix together sugar and grapefruit zest to create a light pink mixture.
Beat egg whites on high for 1 minute. Add cream of tartar. Slowly add the sugar/grapefruit mixture (mixing on medium). Beat on high until stiff peaks form when beater is lifted. Broil (on cupcakes) for 3 minutes.

These were some of the best cupcakes I’ve had. The meringue was perfection and the hints of grapefruit were refreshing.

Apple Crisp


I’m excited to be one of twenty picked for the Awesomest Food Blog awards. If you have nothing else to do, why not go over to i am mommy and vote for me. It’s the first blog award I’ve been considered for so it’s pretty exciting. Now back to the usual program…

Apple Crisp. Are you seeing a trend here? Apples in my cake Apple Crisp. I’m really enjoying the use of the little tart apples we have. This was the best Apple crisp I’ve ever had. It tastes good warm and cold.
Apple Crisp
1991-1992 Clipper Cuisine Cookbook (Adaption)

4 cups sliced, pared tart apples (6 small)
2/3 cups brown sugar
1/2 cup flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup softened butter

Heat oven to 375 degrees F. Grease 8×8″ pan (I didn’t and it seemed to come off of the pan fine). Place chopped apples in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake for 35 minutes or until tender.  *I mixed everything together with my hands. It’s okay if the butter clumps with the dry ingredients, as long as you spread it out on the apples.