Peanut Butter Marshmallow Brownies

 

Peanut Butter Marshmallow Brownies

Ingredients

 

• ▢boxed brownie mix
• ▢¼ cup (45 g) chocolate chips
• ▢½ cup (129 g) peanut butter I use crunchy
• ▢2 cups (100 g) mini marshmallows
• ▢¼ cup (56.75 g) butter
• ▢2 tablespoons cocoa powder
• ▢¼ cup (59.15 ml) milk
• ▢2 cups (240 g) powdered sugar
• ▢¼ teaspoon (0.25 teaspoon) salt
• ▢½ teaspoon (0.5 teaspoon) vanilla

Instructions

 

• Preheat oven to 350 F. Line an 8x8 baking pan with cooking spray and parchment paper.
• Mix brownies according to package directions.
• Spread evenly into baking pan. Sprinkle with chocolate chips.
• Bake the brownies for 17-20 minutes, or until done baking.
• As soon as brownies are done baking, warm peanut butter in the microwave for about 15 seconds to melt and make pourable. Spread over freshly baked hot brownies. Top with marshmallows and return to the oven for another 3-5 minutes until puffy. Remove and allow to start cooling.
• While brownies are cooling make the chocolate frosting.

  In a small glass bowl melt together the butter, cocoa powder and milk in the microwave. I like to do it for about 1 minute or until it's hot enough to dissolve the cocoa powder. Add powdered sugar and salt to a medium mixing bowl, and add the hot butter mixture. Beat until smooth and glossy. Add vanilla and combine. Pour and spread over warm brownies. Allow to completely cool and set up before cutting.

Basil Couscous Salad

 

Basil Couscous Salad

Ingredients 

• 1 cup chicken broth or water
• 2 teaspoons olive oil
• 1/2 teaspoon sea salt
• 1 cup cous cous, regular, not pearl
• 12-15 cups Romaine lettuce, chopped, about 1 large or two medium heads*
• 1 cup Craisins
• 1 cup grated Parmesan or Asiago cheese
• 2 cups or 3-4 medium ears fresh white or yellow corn, or frozen, cooked, cooled and cut off cob*
• 1/2 cup toasted pumpkin seeds, salted or unsalted

Dressing: (enough for a double batch of salad)

• 1 cup fresh basil leaves*
• 1 cup mayonnaise, I like regular but you may use light
• 1/2 shallot, chopped
• 1 cup buttermilk, shaken , or substitute in notes
• 2 tablespoons red wine vinegar, sold near vinegar and salad dressings
• salt and pepper to taste

Instructions

For best results- a day before, or at least a few hours before:

• Bring chicken broth (or water), olive oil and salt to boil in a saucepan.
• Add couscous to pan.
• Cover with lid and remove from heat. Let sit for 5 minutes. After 5 minutes, remove lid and break up couscous so no clumps remain.
• Wash, dry and chop lettuce, set aside in refrigerator.
• Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely. If using frozen corn, do not thaw, when ready to assemble salad take bag of corn from freezer and use in salad.
• Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.

When ready to serve:

• Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on.

Cookie Cheesecake Bars

 

Sweet Potato and Black Bean Burrito

 Do yourself a favor and pop these black beans into your crockpot in the morning (no soaking needed). They are super simple and worlds better than canned beans. They will make a big difference in the flavor of the burritos (not to mention anything else you use them in).

Sweet Potato and Black Bean Burrito

Ingredients

For the sweet potato filling:

• 1½ cups finely chopped onion
• 2 garlic cloves, minced
• 3 to 4 tablespoons olive oil
• 4 to 5 cups grated peeled sweet potato
• 1 teaspoon chili powder
• 1 to 2 teaspoons ground cumin
• generous pinch of cayenne
• salt and ground black pepper to taste
• a cup or more of finely minced cilantro (I used way less, or none at all)
• fresh lime juice to taste

For assembly:

• 6 burrito-sized tortillas, homemade are fun
• sweet potato filling
• 1.5 cups cooked black beans, see notes above
• Boston lettuce or other
• grated Cheddar or Monterey Jack to taste
• sour cream to taste
• guacamole
• fresh lime to taste

Instructions

1. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne, turn the heat to low, and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
2. Assemble the burritos. Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
3. Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

If you'd rather, you can serve these as bowls with rice instead of burritos.

https://alexandracooks.com/2020/01/17/sweet-potato-and-black-bean-burrito/

Almond Flour Pancakes

 I used regular milk for these and they were great

Almond Flour Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Serves 2

These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

Ingredients

• 1⅓ cups blanched almond flour*, spooned and leveled (see note)
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk, plus more if needed
• 2 large eggs
• 1 tablespoon pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• Extra-virgin olive oil, for the pan

Instructions

• In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
• In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
• Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
• Serve with maple syrup.

Notes

*Super-fine blanched almond flour or homemade almond flour (that uses slivered blanched almonds) is best for this recipe.

Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed down. Too much flour will result in a thicker batter and denser pancakes.

Recipe from https://www.loveandlemons.com/almond-flour-pancakes/

Sticky Garlic Gochujang Chicken

You can use tomato paste mixed with sriracha sauce in place of the Gochujang if you want, or just tomato paste if you don't want any spice.  

Sticky Garlic Gochujang Chicken

Prep Time 10 minutes Cook Time 10 minutes Additional Time 10 minutes Total Time 30 minutes

Yield: 4-5 servings

Ingredients

•  1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)

•  ¼ teaspoon baking soda

•  1 teaspoon granulated sugar

•  ½ teaspoon white pepper

•  2 teaspoon toasted sesame oil

•  3 tablespoons low sodium soy sauce, divided

•  3 tablespoons cornstarch

•  3 tablespoons avocado oil

•  ¼ cup honey

•  2 tablespoon gochujang paste (or more to taste)

•  1 tablespoon rice vinegar

•  5 cloves garlic, minced

•  Green onions + toasted sesame seeds, for topping

Instructions

• VELVET THE CHICKEN: cut the chicken into small, ¾ inch pieces. To a bowl, add 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well with a spoon until the baking soda dissolves. Add the chicken, stir, and let sit for 10 minutes.

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• TOSS: Then add cornstarch to the same bowl and stir to coat all of the chicken evenly.

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• SAUCE: In a measuring cup or bowl, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk.

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• FRY: Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes. When the chicken is golden and cooked, remove to a plate. Add more oil as needed, and cook the rest of the chicken.

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• SAUTE: Drop the skillet temperature down to medium-low and allow the pan to cool for 2 minutes. Add a small drizzle of oil and sauté the garlic in the oil. Kick the heat up to high. Pour the sauce into the skillet and let it sizzle in the pan. When it starts to bubble, add the chicken and toss to combine until all the chicken is coated. Remove from heat. Top with green onions and sesame seeds.

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• SERVE: Serve over fluffy rice with your favorite steamed veggies.

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Recipe from

https://www.littlespicejar.com/gochujang-chicken/#mv-creation-919-jtr