Pineapple Cheesecake Bars

Name: Pineapple Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tablespoon granulated sugar; 4 tablespoon butter, melted; 2 (8 ounce) blocks cream cheese, softened; 1/2 cup granulated sugar; 2 eggs; 1/3 cup pineapple juice, (saved from pineapple tidbits); 1/2 cup pineapple tidbits, roughly chopped; whipped cream and cherries, for serving

May 10, 2019

Pineapple Cheesecake Bars has creamy cheesecake filled with pineapple on a graham cracker crust. The perfect summer dessert!

Pineapple Cheesecake Bars - creamy cheesecake filled with pineapple on a graham cracker crust. An easy recipe that comes out perfect every time!

I never really had an opinion on pineapple until Nicole and I got matching pineapple tattoos while we were in Salt Lake City almost 3 years ago.

We’ve both been kind of obsessed with all things pineapple since then. We send each other pictures of anything pineapple we see in stores, anything pineapple we see on menus, anything and everything pineapple.

I got the idea of pineapple cheesecake bars stuck in my head weeks ago and bought all the ingredients and have been seriously procrastating.

I finally got them made this week and omg you guys, I’m so thrilled with the results and I can’t wait for you to make them.

pineapple cheesecake bars with whipped cream and a cherry on top on a white plate

Ingredients

Graham cracker crumbs – you can find boxes of graham cracker crumbs in the baking aisle of your grocery store or you can put graham crackers in a food processor and make your own crumbs.
Granulated sugar – you need this for the crust and the bars.
Butter
Cream cheese – make sure it’s softened before beginning so that you get a really creamy cheesecake.
Eggs
Pineapple tidbits – you need both the pineapple and the juice in the can.
Whipped cream & cherries – these are optional but make the bars extra fun!

How To Make Pineapple Cheesecake Bars

Prep. Line a 9×9-inch squash baking dish with aluminum foil, with ends of foil extending over the side.
Make crust. Combine graham cracker crumbs, sugar, and butter until all the crumbs are moistened. Press into the bottom of the prepared pan.
Make cheesecake. Using an electric mixer, beat cream cheese and sugar until very smooth. Add eggs, 1 at a time, beating well after each. Beat in the pineapple juice. Use a rubber spatula to stir in the pineapple tidbits.
Transfer. Pour cheesecake over the crust, using a spatula to smooth out the top.
Bake. Bake at 350F for 25 – 30 minutes, until the cheesecake is set.
Cool. Let cool on wire rack until room temp.
Chill. Refrigerate several hours before trying to cut.
Top. Serve with whipped cream and cherries, if desired.

a bite taken out of a pineapple cheesecake bar with whipped cream and a cherry on top

Tips for Making Pineapple Cheesecake Bars

If you forgot to pull your cream cheese out ahead of time, you can soften it in the microwave at the low level for a few seconds. I usually do 30 seconds and that’s enough.
Line the pan with aluminum foil (or parchment paper) and leave enough hanging over the edges of the baking dish so that you can pull the cheesecake bars out of the pan using it. It is never fun trying to cut cheesecake bars in a pan!
You can make your own graham cracker crumbs by pulsing about 10 graham crackers in a food processor until they are crumbs.
Always refrigerate the cheesecake bars for at least a few hours (overnight if possible!) to let them set completely before cutting. This gives you really clean cuts and pretty bars!

How Long Are They Good For?

Pineapple cheesecake bars will be good for up to 5 days. Make sure to store them in an airtight container in the fridge. If they already have whipped cream on top, it will deflate and turn into liquid cream so keep that in mind.

You can serve them right from the fridge.

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📖 Recipe

Yield: 12 servings

Pineapple Cheesecake Bars

Pineapple Cheesecake Bars has creamy cheesecake filled with pineapple on a graham cracker crust. The perfect summer dessert!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the graham cracker crust

1 ½ cups graham cracker crumbs
2 tablespoon granulated sugar
4 tablespoon butter, melted

For the cheesecake

2 (8 ounce) blocks cream cheese, softened
½ cup granulated sugar
2 eggs
⅓ cup pineapple juice, (saved from pineapple tidbits)
½ cup pineapple tidbits, roughly chopped
whipped cream and cherries, for serving

Instructions

Preheat ovn to 350F. Line a 9x9-inch squash baking dish with aluminum foil, with ends of foil extending over the side.
In a mixing bowl, combine graham cracker crumbs, sugar, and butter until all the crumbs are moistened. Press into the bottom of the prepared pan.
In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar until very smooth. Add eggs, 1 at a time, beating well after each. Beat in the pineapple juice. Use a rubber spatula to stir in the pineapple tidbits.
Pour cheesecake over the crust, using a spatula to smooth out the top.
Bake 25 - 30 minutes, until the cheesecake is set. It will jiggle just a little bit. Let cool on wire rack until room temp. Refrigerate several hours before trying to cut.
Serve with whipped cream and cherries, if desired.

Parmesan Pasta with Bacon and Peas

May 08, 2019

Parmesan Pasta with Bacon and Peas is an easy 30 minute weeknight meal! Creamy cheesy pasta with bacon, peas, and carrots. A great way to get picky eaters to eat veggies!

Overhead shot of a skillet filled with bowtie pasta with bacon, peas, carrots, and a parmesan sauce

We’ve reached the point of absolute end of the school year chaos.

Between end of year projects and exams and soccer and 7-on-7.

I’m exhausted.

I’m ready to not have to worry about who needs a Benjamin Franklin costume and who needs a terrarium. I’m over stressing out about 2 soccer practices on the same night at the same time in 2 different cities.

I need a vacation.

I’m really relying heavily on no fuss 20 minute dinners like this Parmesan Pasta with Bacon and Peas.

Not only is it incredibly quick and easy to make, it’s one of those dinners that I know nobody is going to complain about. I mean, cheesy pasta with bacon? Who is going to whine about that?! Even my picky kid doesn’t mind the vegetables in this one.

Parmesan Pasta with Bacon and Peas - easy 30 minute weeknight meal! Creamy cheesy pasta with bacon, peas, and carrots. A great way to get picky eaters to eat veggies!

Ingredients

Small pasta – you can use any small pasta shape for this recipe. I used Barilla’s mini farfalle but you can use ditalini, macaroni, small shells, etc.
Bacon – I recommend pork bacon for this recipe as you will be using the rendered fat to cook the carrots and onion. If you use turkey bacon, you will need to add some sort of oil to the pan to cook the vegetables.
Carrots – make sure to dice them about the same size as the onion and peas so they cook in the same amount of time.
Onion – you can use any color onion you have on hand.
Chicken broth – I recommend using a low-sodium chicken broth so that you can control how salty the pasta is. You can also make your own chicken broth.
Frozen peas – you can use canned peas in a pinch but the frozen ones add a better texture to the dish.
Italian seasoning – if you don’t have Italian seasoning, use any mixture of dried basil, rosemary, marjoram, thyme, and oregano.
Cream cheese – this is what’s going to make the pasta super creamy and delicious.
Parmesan – I would recommend buying a wedge of Parmesan and shredding it yourself. I’ve never had good luck melting the pre-shredded Parmesan.

How to Make Creamy Pasta with Bacon and Peas

Cook pasta. Cook pasta according to package instructions. Reserve ½ cup of the pasta water. Drain pasta.
Cook bacon. Cook bacon over medium-high heat until slightly crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate. Pour off all about 1 tablespoon of bacon drippings.
Cook vegetables. Add onion and carrot and cook until softened, about 5 minutes.
Combine. Add chicken broth, peas, and Italian seasoning.
Boil. Bring to a boil and cook for 2 minutes.
Finish. Remove from heat and stir in cream cheese and Parmesan. Add enough of the pasta water to make it creamy. Season to taste with salt and pepper.

overhead shot of pasta with bacon, peas, and carrots in a skillet. It has a parmesan sauce and black pepper on top.

How Long Is It Good For?

This pasta will be fine for up to 3 days in the fridge. Make sure to store it in an airtight container to keep it fresh for as long as possible.

You can reheat on the stove or microwave. You may need to add broth or water while you reheat to get it back to it’s creamy consistency.

Can You Freeze It?

If you have leftovers, you can freeze them for up to 3 months. Let it cool completely and then transfer to a freezer-safe airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove or microwave. You will probably need to add some broth or water to loosen up the sauce and make it creamy again.

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Overhead shot of bow tie pasta, bacon, carrots, and peas in a parmesan sauce

📖 Recipe

Yield: 4 servings

Parmesan Pasta with Bacon and Peas

Parmesan Pasta with Bacon and Peas is an easy 30 minute weeknight meal! Creamy cheesy pasta with bacon, peas, and carrots. A great way to get picky eaters to eat veggies!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

8 ounces small pasta
4 slices bacon, roughly chopped
1 cup carrots, peeled and diced
½ cup onion, diced
1 cup chicken broth
1 cup frozen peas
½ teaspoon Italian seasoning
3 ounces cream cheese
½ cup Parmesan, plus more for serving
salt and pepper, to taste

Instructions

Cook pasta according to package instructions. Once cooked, reserve ½ cup of the pasta water. Drain pasta.
While the pasta cooks, cook bacon over medium-high heat until cooked. Use a slotted spoon to remove bacon to a paper towel-lined plate. Pour off all about 1 tablespoon of bacon drippings.
Add onion and carrot and cook until softened, about 5 minutes. Add chicken broth, peas, and Italian seasoning. Bring to a boil and cook for 2 minutes.
Remove from heat and stir in cream cheese and Parmesan. Add enough of the pasta water to make it creamy - add slowly so it doesn't get too watery. Season to taste with salt and pepper.
Serve with extra Parmesan and black pepper, if desired.

Root Beer Baked Beans

May 06, 2019

Root Beer Baked Beans is the best barbecue side dish! Beans with bacon, root beer, and barbecue sauce are baked until the sauce is thick and delicious.

Some of our other favorite side dishes are Hawaiian Macaroni Salad and Broccoli Grape Pasta Salad!

Root Beer Baked Beans - the best barbecue side dish! Beans with bacon, root beer, and barbecue sauce are baked until the sauce is thick and delicious.

Originally published June 2, 2014. Updated May 6, 2019.

It almost feels like summer has arrived in Texas.

People have finally stopped asking if I’m cold in my Jeep. (I have a heater, y’all. And a boyfriend that makes me take his truck if it’s too cold. I’m fine.)

I mean, it’s still raining buckets 5 days a week but it’s finally warm enough for sundresses and sandals.

And I’m so ready for lake days and the waterpark and snow cones.

I’m also so excited for summer foods and baked beans are one of my favorite summer side dishes! I love this recipe or my Pineapple Baked Beans with pretty much anything we grill!

Ingredients

Bacon – I recommend pork bacon because you’re going to cook the onion in the bacon drippings and turkey just doesn’t give you drippings.
Onion – use white or yellow, whatever you have on hand.
Pork and beans – yes, the canned pork and beans.
Root beer – don’t use diet.
Barbecue sauce – I like to use a smoky one instead of a honey or brown sugar one so they don’t turn out too sweet
Hot sauce – use your favorite hot sauce. I like to use a jalapeno hot sauce in this recipe.

How To Make Root Beer Baked Beans

Cook bacon. Cook bacon in a skillet until crisp; remove and drain on paper towels, leaving some of the drippings in the skillet. Crumble bacon and set aside.
Cook onion. Cook onion in the hot bacon droppings until softened
Combine. Stir together cooked onion, crumbled bacon, pork and beans, barbecue sauce, and hot sauce in a baking dish
Bake. Bake beans at 400F for about 55 minutes

Can You Make It Ahead?

You can definitely make root beer baked beans ahead of time! Do all the steps except baking, let it cool, cover it tightly, and then pop it in the fridge until you are ready to bake them.

They made need extra time in the oven since they are starting out cold so just keep an eye on them.

Can You Use A Different Soda?

Yes! Dr Pepper baked beans sound delicious, don’t they?! Or Coca-Cola!

I would avoid any of the lemon lime, orange, grape, etc sodas though. Stick with the classics.

How Long Are Baked Beans Good For?

Baked beans are good in the fridge for about 3 – 4 days. They are best within the first day or so but they’re perfectly safe to eat for a few days.

Make sure to store them in an airtight container and keep them in the refrigerator.

You can reheat them in the microwave or even bake them again!

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📖 Recipe

Yield: 8 servings

Root Beer Baked Beans

Root Beer Baked Beans is the best barbecue side dish! Beans with bacon, root beer, and barbecue sauce are baked until the sauce is thick and delicious.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

3 bacon slices
1 small onion, diced
2 16-ounce cans pork and beans
½ cup root beer, not diet
¼ cup smoky barbecue sauce
⅛ teaspoon hot sauce

Instructions

Preheat oven to 400F.
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, for 55 minutes or until sauce is thickened.

Blueberry Bran Muffins

Apr 08, 2019

Blueberry Bran Muffins are healthy and hearty muffins made with Greek yogurt, wheat bran, and fresh blueberries.

Love blueberries? Try Blueberry Overnight Oats and Blueberry Sour Cream Pancakes!

Blueberry Bran Muffins - healthy and hearty muffins made with Greek yogurt, wheat bran, and fresh blueberries. Great for breakfast meal prep.

Hi guys!

I made breakfast!

Oh my gosh, it rained all. weekend. long.

And, like, actual storms. With thunder. We never get storms like that.

I didn’t leave the house a single time. I watched 2 full seasons of Real Housewives of NY, read a book and a half, and made more chicken jerky for the dogs. I desperately needed a weekend of no stress and doing absolutely nothing. It was perfect.

And I had made these muffins during the week so I didn’t even have to worry about making breakfast for anyone.

When I want a muffin, I’m very specific. I either want a really light and fluffy blueberry muffin (always blueberry) or something with a bunch of texture, like a bran muffin.

No other muffins exist in my world.

These Blueberry Bran Muffins are the current weekend breakfast at my house. I’ve made several batches in the last month because everyone loves them.

I know when you think of bran muffins, you probably think of the ones at Starbucks that you could actually kill someone with if you threw it hard enough but these aren’t like that at all.

The wheat bran gives the best texture without making them dense. Plus, the blueberries are so juicy and delicious right now.

I couldn’t find wheat bran at either of my big grocery stores but found a giant bag in the bulk section of Natural Grocers for $.99. So check the bulk area of your health food store. If you still can’t find it, you can always order it.

How Long Are Bran Muffins Good For?

These homemade bran muffins will be fine at room temperature for about 2 days. Make sure to store them in an airtight container.

The muffins will stay fresh in the fridge for up to a week. I recommend bringing the muffins to room temperature before you serve them so they go back to their original texture.

Can You Freeze Bran Muffins?

Yes! These bran muffins can be frozen. Make sure you use an airtight container and consume within 3 months.

You can defrost them on the counter overnight or pop them in the microwave for a few seconds.

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📖 Recipe

Yield: 12 muffins

Blueberry Bran Muffins

Blueberry Bran Muffins - healthy and hearty muffins made with Greek yogurt, wheat bran, and fresh blueberries.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

½ cup unsalted butter, at room temperature
¾ cup granulated sugar
7 ounces plain Greek yogurt
2 large eggs
1 teaspoon vanilla
2 ½ cups wheat bran
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
8 ounces fresh or frozen blueberries

Instructions

Preheat oven to 350F. Line 12 regular sized muffin cups with liners.
In the bowl of a stand mixer fitted with a paddle attachment, beat together softened butter and sugar until light and fluff. Add yogurt and eggs, one at a time, and vanilla, beating after each addition.
In a separate mixing bowl, whisk together wheat bran, flour, baking powder, baking soda, cinnamon, and salt to remove any lumps.
Add the flour mixture to the butter mixture and beat until just combined. Use a rubber spatula to gently fold in blueberries.
Bake 25 - 28 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool on wire racks.

Homemade Chicken Jerky for Dogs

Mar 28, 2019

Homemade Chicken Jerky for Dogs is the easiest dog treat recipe! Thinly sliced chicken baked at a really low temperature until dehydrated. My dogs love this and I’m sure yours will, too!

I also have a Homemade Beef Jerky for Dogs recipe if your dog is more of a beef fan!

Homemade Chicken Jerky for Dogs - the easiest dog treat recipe! Thinly sliced chicken baked at a really low temperature until dehydrated. My dogs love this!

If you had told teenage me that I’d spend a lot of time making homemade dog treats as part of my job as an adult, I would’ve said, “Yep, sounds right.”

I would’ve also said, “I’ll drive a Jeep, have a really cute boyfriend, and live at the beach.”

And, well, pretty close.

Anyway, the other day I was at Petco looking at all the rodents and cats up for adoption and wandered over to the dog treats where they want 20 DOLLARS FOR A TINY BAG OF JERKY.

No.

We’re making our own jerky,

I made a giant batch for 8 bucks. And that was using organic air chilled chicken because I was feeling fancy that day.

Ingredients

Chicken breasts – boneless, skinless chicken breasts. You’re going to slice them very thin. The easiest way to do that is by putting them in the freezer for awhile before attempting to slice them and then using a very sharp knife.

How To Make Homemade Chicken Jerky for Dogs

Prepare. Preheat oven to 275F. Place 2 wire cooling racks on baking sheets.
Cut. Cut chicken into ¼-inch slices and place on wire racks.
Bake. Bake 2 hours, until chicken is dehydrated.
Serve and store! Store in airtight container in refrigerator for up to 2 weeks.

Tools You May Need

I recommend using a rimmed baking sheet and a wire cooling rack for these. Put the wire rack on top of the baking sheet that way the air can circulate all around the chicken. And then the baking sheet is there to catch any drippings.

The wire cooling rack will be almost impossible to get completely clean (even if you spray it well with oil) so I recommend using one you don’t love or buying a cheap one just for making jerky.

How Long Is Homemade Chicken Jerky Good For?

This jerky will be good in an airtight container at room temperature for up to a week. Stored in the fridge, it will be good for up to 2 weeks!

Can You Freeze It?

You can freeze this chicken jerky for up to 3 months. I would lay it flat in one layer on a baking sheet and place in the freezer until frozen. Then transfer to a freezer ziploc bag. That way they don’t freeze together and you can pull out one piece at a time if you want.

When you are ready to serve them to your dog, let them thaw in the fridge or at room temperature until defrosted.

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📖 Recipe

Yield: 25 servings

Homemade Chicken Jerky for Dogs

Homemade Chicken Jerky for Dogs is the easiest dog treat recipe! Thinly sliced chicken baked at a really low temperature until dehydrated. My dogs love this!

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

1 pound boneless skinless chicken breasts

Instructions

Preheat oven to 275F. Place 2 wire cooling racks on baking sheets.
Cut chicken into ¼-inch slices and place on wire racks.
Bake 2 hours, until chicken is dehydrated.
Store in airtight container in refrigerator for up to 2 weeks.

Three Bean Enchilada Casserole

Mar 25, 2019

Three Bean Enchilada Casserole has black beans, pinto beans, and kidney beans layered with corn tortillas, enchilada sauce, and cheese. An easy meatless meal the whole family will love!

Three Bean Enchilada Casserole - black beans, pinto beans, and kidney beans layered with corn tortillas, enchilada sauce, and cheese. An easy meatless meal the whole family will love!

I’ve got a kid that doesn’t eat meat. And by “doesn’t eat meat” I mean meatballs are fine and hot dogs are fine and burgers are too.

But ground turkey? Nope. Chicken? Nope. Pork chops? NOPE.

It’s one of the more frustrating things about being a parent.

But I finally have a meatless recipe that my other kids won’t complain about. Even my kid that “doesn’t like beans” loved this Three Bean Enchilada Casserole.

And I love that it’s quick, easy, and super budget friendly! And that I almost always have most of the ingredients on hand already.

Ingredients

White onion
Green bell pepper
Black beans – you can use any mixture of beans but these three work really well together.
Pinto beans
Kidney beans
Diced green chiles – if you don’t like spice, you can leave these out.
Red enchilada sauce
Corn tortillas – you could use flour tortillas if you prefer but the texture of the corn tortillas works really well in this casserole.
Cheddar cheese – you could also use monterey jack cheese or a Mexican blend of cheeses.
shredded lettuce, diced tomatoes, black olives – optional, for serving. You could also do sour cream

Directions

Combine. Stir together onion, bell pepper, beans, and diced green chiles in a mixing bowl
Assemble. Spoon ⅓ cup enchilada sauce in the bottom of a 2 quart casserole dish. Spread 3 of the corn tortillas over top. Sprinkle ⅓ of the bean mixture on the tortillas. Drizzle ⅓ of the remaining enchilada sauce over the beans. Sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer.
Bake, Cover and bake at 350F for 35 minutes
Top. Sprinkle with remaining cheese and bake 10 minutes, until cheese is melted
Garnish before serving. Top with shredded lettuce, diced tomatoes, and olives before serving

How Long Is Enchilada Casserole Good For?

Enchilada casserole is good for up to 5 days in the fridge. Make sure to cover it tightly to keep out as much air as possible.

I also don’t recommend adding the toppings if you plan on refrigerating and reheating it – nobody likes microwaved lettuce!

Can You Make Enchilada Casserole Ahead?

You can definitely prep this casserole the night before if you’re going to be short on time. Follow the instruction up until the baking part and cover the casserole tightly with aluminum foil.

When you’re ready to bake, just continue to follow the instructions. You shouldn’t need to add any extra baking time to the dish.

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📖 Recipe

Yield: 8 servings

Three Bean Enchilada Casserole

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1 small white onion, finely diced
1 green bell pepper, finely diced
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 4 ounce can diced green chiles
1 ¾ cups red enchilada sauce
9 corn tortillas, cut into 6 triangles
2 cups cheddar cheese, shredded
shredded lettuce, diced tomatoes, black olives, optional, for serving

Instructions

Preheat oven to 350F. Spray a 2 quart casserole dish with oil.
In a mixing bowl, stir together onion, bell peppers, beans, and diced green chiles until well combined.
Spoon ⅓ cup of the enchilada sauce on the bottom of the dish and spread to all the corners. Spread 3 of the corn tortillas over top; followed by ⅓ of the bean mixture. Drizzle ⅓ of the remaining enchilada sauce over the beans and sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer.
Bake, covered, for 35 minutes. Sprinkle with the remaining cheese Bake 10 minutes, or until cheese is melted.
Top with shredded lettuce, diced tomatoes, and olives, if desired.

Peanut Butter Krispie Cookies

Mar 18, 2019

Peanut Butter Krispie Cookies – peanut butter cookies with chocolate chips and Rice Krispies! The Rice Krispies give the cookies a nice crunchy texture that everyone will love!

Stack of 4 peanut butter chocolate chip cookies with a glass of milk in the background

Hi guys!

We didn’t really do anything for Spring Break. It’s just been cold and blah and I haven’t wanted to go anywhere. We always go to the Waco Zoo on Spring Break, mostly because they have a Torchy’s up there and I like any excuse to get tacos. So we did that. And that’s it.

Zoo and tacos.

Wild Spring Break.

I did make these cookies and they’re my new favorite. It’s a classic peanut butter cookie with chocolate chips but these also have Rice Krispies!

I love anything that includes Rice Krispies. They just give the perfect crispy crunch especially in these and my Almond Bark Drop Cookies!

5 peanut butter chocolate chip cookies on a white plate with a glass of milk in the background

Ingredients

All-purpose flour
Baking soda
Salt
Unsalted butter – make sure it’s at room temperature before you start the recipe.
Granulated sugar
Brown sugar – this recipe calls for more brown sugar than granulated sugar which results in a softer cookie. That texture works well with the Rice Krispies and crunchy peanut butter.
Egg
Vanilla – vanilla makes all cookies better!
Crunchy peanut butter – you want to use crunchy peanut butter so you get that extra bit of texture from the peanuts.
Rice Krispies – just regular crisp rice cereal.
Semisweet chocolate chips – you can use dark or milk chocolate chips if you prefer those over semisweet. Semisweet just offers a nice balance to the sweet cookies.

How To Make Peanut Butter Krispie Cookies

Prepare. Preheat oven to 350F
Combine dry ingredients. Whisk together flour, baking soda, and salt in a small bowl
Combine wet ingredients. Beat the butter and sugars with a mixer until pale and fluffy. Add the egg and beat until well blended. Add vanilla and peanut butter; beat until combined
Combine wet and dry. Gradually add flour mixture and beat until just combined
Add mix ins. Stir in the cereal and chocolate chips
Roll dough. Shape the dough into 1 ½-inch balls and place 1 inch apart on parchment-lined baking sheets. Flatten the balls gently with a spatula or the tines of a fork
Bake. Bake the cookies about 12 minutes, rotating the baking sheets halfway through, until centers are firm and edges are light browned
Cool. Transfer the cookies to a wire rack to cool completely

Overhead shot of 5 peanut butter chocolate chip cookies on a white plate with a glass of milk

How Long Are They Good For?

Peanut butter cookies are good for up to a week at room temperature.
Make sure to store them in an airtight container.

Can You Freeze Them?

These peanut butter cookies freeze beautifully! I would wrap them individually or 2 at a time in plastic wrap and then place them all in a freezer ziploc bag.

They will be fine in the freezer for up to 3 months.

When you are ready to serve them, just let them sit at room temperature until they are defrosted. You can also warm them up for a few minutes at a low temperature in the oven if you want a warm cookie.

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📖 Recipe

Yield: 50 cookies

Peanut Butter Krispie Cookies

Peanut Butter Krispie Cookies - peanut butter cookies with chocolate chips and Rice Krispies! The Rice Krispies give the cookies a nice crunchy texture that everyone will love!

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter, softened
¼ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1 cup crunchy peanut butter
1 cup Rice Krispies cereal
1 ¼ cup semisweet chocolate chips

Instructions

Preheat oven to 350F.
Whisk together flour, baking soda, and salt in a small bowl.
Beat the butter and sugars with a mixer at medium speed until pale and fluffy, about 3 minutes. Add the egg; beat until well blended. Add in the vanilla and peanut butter. Reduce the speed to low, beating until combined.
Gradually add the flour mixture, and beat until just combined. Stir in the cereal and chocolate chips.
Shape the dough into 1 ½-inch balls and place 1 inch apart on parchment-lined baknig sheets. Flatten the balls gently with a spatula or the tines of a fork.
Bake the cookies, rotating the baking sheets halfway through, until centers are firm and edgesare lightly browned, about 12 minutes. Transfer the cookies to a wire rack to cool completely.

King Cake Bread Pudding

Feb 22, 2019

King Cake Bread Pudding is cubed king cake baked in a sweet custard and topped with vanilla ice cream. Perfect for Mardi Gras!

King Cake Bread Pudding - cubed king cake baked in a sweet custard and topped with vanilla ice cream. Perfect for Mardi Gras!

BF was standing over my shoulder while I was editing these pictures (because I move a stool to the kitchen island for computer work, instead of, you know, sitting at a desk) and I asked him if the melted green sprinkles right in the front of the photo looked unappetizing.

He said he didn’t even notice it until I mentioned it which means you probably didn’t either but now it’s all you’ll be able to see when you look at that picture.

Because my King Cake Bread Pudding is oozing green stuff.

And then there’s that creepy gold baby that I’ve somehow kept track of since we lived in Alabama. And we left Alabama in 2011.

I’m a big fan of throwing out everything I own a couple times a year but somehow this creepy gold baby keeps making the cut.

Anyway.

If you love King Cake as much as I do, you have to make my King Cake Ice Cream, too!

What Is a King Cake?

It’s a Mardi Gras cake!

It’s a yeast dough filled with cinnamon (or sometimes cream cheese) and then it’s roll up and formed into a large oval. Once it’s baked, it’s frosted and covered in purple, yellow, and green sprinkles.

Think of it like a giant cinnamon roll. But better, because sprinkles. And everything is better during Mardi Gras season.

Ingredients for King Cake Bread Pudding

King Cake – you can use a store-bought king cake or make one yourself! Slightly dry bread makes the best bread pudding so it’s fine if it’s a little stale.
Eggs
Heavy whipping cream
Whole milk
Vanilla
Vanilla ice cream – for serving. You don’t have to serve it with ice cream but it’s definitely the best way to serve it.

Directions

Dice king cake and place it in a baking dish
In a mixing bowl, whisk together eggs, heavy cream, milk, and vanilla
Pour egg mixture over diced king cake and gently press the king cake down so it’s completely covered
Bake at 350F for 30 minutes; cover with aluminum foil and bake another 15 – 20 minutes, until custard is set
Serve hot with vanilla ice cream on top

How Long Is It Good For?

King cake bread pudding will be good for up to 3 days. Make sure to store it in an airtight container in the fridge to keep it as fresh as possible.

You can enjoy it straight from the fridge or heat it in the microwave until warmed through.

Why Is There a Baby in King Cake?

Whoever finds the baby gets good luck but also has to buy next year’s king cake!

Just pop a baby on top of everyone’s bread pudding for a super cute way to serve it.

More Mardi Gras Recipes

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📖 Recipe

Yield: 12 servings

King Cake Bread Pudding

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

8 cups king cake, diced
3 large eggs
½ cup heavy whipping cream
1 ½ cups whole milk
1 teaspoon vanilla
vanilla ice cream, for serving

Instructions

Preheat oven to 350F. Spray a 2 quart baking dish with oil.
Put diced king cake in the prepared dish, making sure the surface is covered.
In a large mixing bowl, whisk together eggs, heavy whipping cream, milk, and vanilla until well combined. Pour this mixture over the diced king cake and use a spatula to gently press the king cake down so everything is covered.
Bake for 30 minutes; cover with aluminum foil and bake another 15 - 20 minutes, or until the custard is set.
Serve hot with vanilla ice cream on top.

Pulled Pork Nachos with Pineapple Salsa

Feb 20, 2019

Pulled Pork Nachos with Pineapple Salsa has simple slow cooked pork piled on tortilla chips with monterey jack cheese and pineapple salsa.

Pulled Pork Nachos with Pineapple Salsa - simple slow cooked pork piled on tortilla chips with monterey jack cheese and a quick and easy homemade pineapple salsa!

It’s raining in Texas again.

Like, twice a year, it just starts raining in Texas and doesn’t stop for weeks.

Which means that I can’t stop at my favorite taco truck after soccer practice on Tuesday nights because soccer practice is canceled every Tuesday night and if you think I’m leaving my house if I don’t absolutely have to… no.

But I can make the most delicious nachos at home so Nacho Tuesday it is until Texas decides to stop raining.

So for these super easy nachos, I just put pork in the slow cooker early in the morning and let it cook all day. At that point, it was super easy to shred and so tender.

I put a ton of chips on a sheet pan and piled the shredded pork on top. And then that got topped with shredded monterey jack and it goes under the broiler until the cheese is all melted and delicious.

And then, there’s the homemade pineapple salsa that you made when you had 10 free minutes during the day. It’s just 5 ingredients and you can store it in the fridge until you’re ready to serve.

Anyway, that salsa goes on top of everything or on the side if you’re that kind of person.

I’m obsessed with fruit salsa on top of nachos and tacos and this one is so perfect. Sweet and spicy, plus the red onion and cilantro. I could put it on everything for the rest of my life and never get tired of it.

📖 Recipe

Yield: about 8 servings

Pulled Pork Nachos with Pineapple Salsa

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

1 Smithfield Garlic & Herb Loin Filet
1 (10 ounce bag) tortilla chips
3 cups Monterey Jack cheese

For the pineapple salsa:

1 cup fresh pineapple, diced
¼ cup red onion, finely diced
¼ cup cilantro, finely chopped
1 small jalapeno, finely diced
1 tablespoon, lime juice

Instructions

Place Smithfield Garlic & Herb Loin Filet in bowl of a slow cooker. Cook in low for 8 hours or high for 4 hours. Remove and shred.
While pork is slow cooking, you can prepare the pineapple salsa by tossing all ingredients together. Store in the fridge until ready for serve.
When ready to assemble the nachos, preheat the broiler. Spray a baking sheet with oil. Scatter the chips on the baking sheet and sprinkle with cheese. Broil until cheese is melted, just a couple minutes.
Serve with pineapple salsa on the side or sprinkle on top!

Caesar Deviled Eggs

Feb 11, 2019

Caesar Deviled Eggs are deviled eggs with the flavor of caesar salad! Easy and delicious appetizer or the perfect way to use Easter eggs.

Caesar Deviled Eggs - deviled eggs with the flavor of caesar salad! Easy and delicious appetizer or the perfect way to use Easter eggs!

This post originally published in March 2012. Updated on February 11, 2019.

I know that’s not even Valentine’s Day but I’m ready to talk about Easter.

What do you do with all those hard-boiled eggs?!

I mean, really.

I have 3 kids. We dye a lot of eggs. Nobody eats that many hard-boiled eggs.

I always end up doing batches and batches of deviled eggs because my kids won’t touch a hard-boiled eggs but if you scrape out the yolks and mix it with a bunch of stuff and then put it back into the egg? They will fight over them.

Ingredients for Caesar Deviled Eggs

Hard boiled eggs – this is a great use of Easter eggs!
Worcestershire sauce
Garlic
Mayonnaise
Dijon mustard
Anchovy paste – don’t be scared of the anchovy paste. Every Caesar salad dressing has it! You can find it sold in tubes in most large grocery stores.
Parmesan – I use grated in the actual filling of the eggs and then I sprinkle shredded Parmesan on top of the finished eggs.
Lemon juice – for some acid and brightness.
Salt and pepper

Instructions

Prepare eggs. Slice hard boiled eggs in half; place egg whites on serving platter and yolks in a mixing bowl
Make filling. To the bowl with the yolks, add worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, lemon juice, and salt and pepper
Fill egg whites. Spoon mixture into each egg white
Garnish and serve. Garnish with more Parmesan cheese and black pepper

How Long Are Deviled Eggs Good For?

Deviled eggs are best tasting the day they are prepared but they are safe to eat for up to 2 days if stored in the refrigerator.

I store mine in this deviled egg container because it keeps out as much air as possible so they stay fresh for as long as possible.

Can You Make Deviled Eggs Ahead?

I don’t recommend making deviled eggs more than a few hours ahead of time. If you absolutely have to make them ahead, keep the filling separate from the whites and fill them right before you serve them.

More Deviled Egg Recipes

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📖 Recipe

Yield: 24 deviled eggs

Caesar Deviled Eggs

Caesar Deviled Eggs are deviled eggs with the flavor of caesar salad! Easy and delicious appetizer or the perfect way to use Easter eggs.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

12 hard-boiled eggs
½ tablespoon worcestershire sauce
1 clove garlic, minced
3 tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon anchovy paste
¼ cup Parmesan, grated
juice of ½ lemon
salt and black pepper

Instructions

Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.
Spoon a bit of the mixture into each egg white. Garnish with extra Parmesan and black pepper. Store in refrigerator until ready to serve.

Meyer Lemon Zucchini Bread

Jan 29, 2019

Meyer Lemon Zucchini Bread is a moist and delicious quick bread with a sweet and tart glaze. The perfect way to use the seasonal fruit!

Try Blueberry Lemon Bread or Blueberry Orange Bread, too!

Meyer Lemon Zucchini Bread - moist and delicious quick bread with a sweet and tart glaze. The perfect way to use the seasonal fruit!

Originally published January 5, 2015. Updated January 29 2018.

As a rule, I don’t like zucchini in sweet recipes.

I don’t like zucchini cake, I don’t want zucchini in my cookies, and I judge you hard for putting zucchini in brownies.

I just don’t like it.

The only exception is this Meyer Lemon Zucchini Bread recipe that I make every January when meyer lemons show up in the grocery stores.

Two slices of glazed zucchini bread on a plate

If you think you don’t like zucchini bread, you have to try this recipe! This is seriously the only sweet recipe you will ever see me make with zucchini and I’ve been making it for several years now.

It’s buttery and moist and you won’t even taste the zucchini which is probably why I love it so much.

It’s sweet enough to get rid of a sweet craving but not so sweet that you can’t have it for breakfast with a cup of coffee.

Overhead shot of a zucchini loaf cake with glaze on top

Ingredients

Flour
Baking soda
Eggs
Unsalted butter – make sure to bring it to room temperature before beginning the recipe.
Sugar
Salt
Buttermilk – if you don’t have buttermilk, add a bit of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Stir it up and you have buttermilk!
Meyer lemons – you need the zest and the juice from the meyer lemons so zest them first and then squeeze the juice
Zucchini – this is going to get grated so there aren’t huge chunks of zucchini in your bread
Powdered sugar – this is for the glaze that goes on top of the bread

How To Make Meyer Lemon Zucchini Bread

Whisk together dry ingredients (flour, baking powder, and salt)
Cream butter and sugar together until light and fluffy
Add eggs, buttermilk, and zest and juice of 1 meyer lemon
Add the dry ingredients to the wet ingredients and beat until just combined
Stir in shredded zucchini
Pour into a loaf pan and bake for about 45 minutes until a toothpick inserted into the center of the loaf comes out clean
Cool for 10 minutes in the pan before transferring to a wire rack to cool completely
To make the glaze, whisk together powdered sugar and meyer lemon juice
Drizzle the glaze over the cooled bread

Overhead shot of glazed zucchini bread sliced

How Long Is It Good For?

Zucchini bread is good for 2 – 3 days when stored at room temperature. Make sure to keep it in an airtight container.

If you need to keep it longer, store it in the fridge for 5 – 6 days.

Help! I Can’t Find Meyer Lemons!

If you are having trouble finding meyer lemons (or if they aren’t in season), you can definitely use regular lemons in this recipe and other recipes that call for meyer lemons. There really isn’t a huge difference in tartness or taste.

What Else Can I Make with Meyer Lemons?

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📖 Recipe

Yield: 12 servings

Meyer Lemon Zucchini Bread

Meyer Lemon Zucchini Bread is a moist and delicious quick bread with a sweet and tart glaze. The perfect way to use the seasonal fruit!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

2 cups flour
2 teaspoon baking soda
2 eggs
½ cup unsalted butter, softed
⅔ cup sugar
½ teaspoons salt
½ cup buttermilk
juice and zest of 1 meyer lemon, about 2 tablespoons
1 cup grated zucchini

Lemon Glaze:

1 cup powdered sugar
1 - 2 tablespoons meyer lemon juice

Instructions

Preheat oven to 350F. Spray a 9x5" loaf pan with baking spray.
In a mixing bowl, whisk together flour, baking soda, and salt until no lumps remain. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in the buttermilk and juice and zest of 1 meyer lemon. Add the dry ingredients to the wet and beat until just combined. Stir in zucchini.
Pour batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes and then transfer to a wire rack to cool completely before glazing.
To make the glaze, whisk together the powdered sugar and meyer lemon juice until no lumps remain. Drizzle over cooled bread.

Slow Cooker Beer and Brown Sugar Kielbasa

Jan 03, 2019

Kielbasa and sauerkraut cooked all day in the crockpot in beer and brown sugar! Slow Cooker Beer and Brown Sugar Kielbasa is perfect for your Superbowl party or an easy weeknight meal. It’s sweet and sour and delicious!

If you love kielbasa as much as I do, try Slow Cooker Apple Kielbasa Bites or Slow Cooker Sweet and Sour Kielbasa!

Crockpot Beer and Brown Sugar Kielbasa - kielbasa and sauerkraut cooked all day in the slow cooker in beer and brown sugar! It's sweet and sour and delicious! Perfect for Superbowl parties!

Originally published December 11, 2011 which is WILD because how have I been posting recipes online for this long?

I’m bringing back a super old recipe today. Because, for some reason, it was the most popular recipe on my blog for New Years Eve and New Years Day even though the only photo it had was small and horizontal and pretty terrible.

But seeing everyone else make it made me want to make it again.

I mean, I had named it my number 1 most favorite recipe in my 2011 wrap up post and then I never made it again.

This is one of the easiest things you could possibly make for, say, the Superbowl. Or any party. Or a Wednesday dinner like we did this week.

I know it sounds weird and you probably don’t even like sauerkraut but just trust me on this one. It’s sour and sweet and my original blog post talked about how me and the person I lived with at the time argued over the leftovers. We were obsessed with it.

Kielbasa and sauerkraut cooking in the slow cooker

Ingredients

Beer – use whatever beer you enjoy! I always do a pale ale and I pick them out by which one has the cutest cans.
Brown sugar – this isn’t going to make the dish super sweet, it just adds a hint.
Kielbasa – cut it up into hot dog length pieces so that you can serve them on buns
Sauerkraut

Instructions

Combine the beer and brown sugar in a saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.
Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top.
Cook on high for 4 to 6 hours, or on low for 8 to 10 hours.
Serve on a toasted hot dog bun.

What Size Slow Cooker Should I Use?

I use my 6 quart slow cooker for this kielbasa and that’s probably the smallest one I would recommend for this recipe. You can definitely use an 8 quart if that’s what you have.

How Long Is Kielbasa Good For?

Cooked kielbasa is good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

You can reheat them in the microwave when you are ready to serve.

Kielbasa and sauerkraut on a bun with waffle sweet potato fries on the side

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📖 Recipe

Yield: 12 servings

Beer & Brown Sugar Kielbasa

Kielbasa and sauerkraut cooked all day in the crockpot in beer and brown sugar! Slow Cooker Beer and Brown Sugar Kielbasa is perfect for your Superbowl party or an easy weeknight meal. It's sweet and sour and delicious!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

12 ounces beer
1 cup brown sugar
3 pounds kielbasa
16 ounces sauerkraut, drained well

Instructions

Combine the beer and brown sugar in a saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.
Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours.
Serve on a toasted hot dog bun.

Eggnog Fudge

Dec 19, 2018

Eggnog Fudge is rich and creamy eggnog fudge with pecans. The perfect sweet treat for your holiday cookie tins!

If you want more eggnog treats, try Frosted Eggnog Cookies or Eggnog Bread!

Eggnog Fudge - rich and creamy eggnog fudge with pecans. The perfect sweet treat for your holiday cookie tins!

Okay, I think this is the last Christmas treat I’ll be sharing this year.

The kids last day of school is today and, you guys, it’s almost impossible to find time for a blog post when they’re home. Also, it’s Christmas break! You’re supposed to be building gingerbread houses, watching the same Christmas movies over and over, and going to see the lights!

Oh my gosh, speaking of lights! The lake by our house does a huge lightshow every year and we went at least 2 times last year and everyone loved it. So I had the brilliant idea to go this past Saturday.

Don’t go on a Saturday.

The Jeep had plenty of gas when we got there and then we spent an hour in line. I spent the entire 5 ½ miles of lights panicking because the Jeep just starts flashing “LO FUEL” at a certain point instead of telling me exactly how many miles I have left.

We also did gingerbread houses this past weekend and I lost both the Instagram and Facebook poll about whether mine or BF’s house was cuter.

Ingredients for Eggnog Fudge

Unsalted butter
Granulated sugar
Eggnog
Heavy cream
Vanilla
White chocolate
Marshmallow cream
Pecans

Directions for Eggnog Fudge

Heat butter, sugar, eggnog, and heavy cream over medium heat, stirring until sugar dissolves
Bring to a boil and cook, stirring frequently, until a candy thermometer reaches 234F (soft ball stage)
Remove from heat; stir in vanilla, white chocolate, and marshmallow cream until smooth
Fold in pecans
Pour into the prepared pan and chill at least 4 hours before slicing and serving

How Long Is Fudge Good For?

This eggnog fudge will be good in the fridge for several weeks if stored in an airtight container. I love these super airtight glass containers because they keep everything fresh for as long as possible.

Can You Freeze Fudge?

You can definitely freeze homemade fudge! It’s a great way to get a jumpstart on your holiday baking.

I recommend wrapping the fudge tightly in plastic wrap and then putting it in an airtight freezer bag.

It will be fine in the freezer for up to 3 months. When you are ready to serve it, let the fudge sit in the fridge overnight.

More Fudge Recipes

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📖 Recipe

Yield: 36 pieces

Eggnog Fudge

Eggnog Fudge is rich and creamy eggnog fudge with pecans. The perfect sweet treat for your holiday cookie tins!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

¾ cup unsalted butter
3 cups granuated sugar
⅔ cup eggnog
2 tablespoon heavy cream
1 teaspoon vanilla
12 ounces white chocolate, roughly chopped
1 cup marshmallow cream
1 cup pecans, roughly chopped

Instructions

Line a 9x9-inch pan with aluminum foil and spray with nonstick spray.
In a large pot, heat butter, sugar, eggnog, and heavy cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes.
Remove from heat. Stir in vanilla, white chocolate, and marshmallow cream until smooth. Fold in pecans.
Pour into the prepared pan and rotate pan so fudge reaches the corners. Chill at least 4 hours before cutting into 36 pieces.

Frosted Eggnog Cookies

Dec 13, 2018

Frosted Eggnog Cookies are soft eggnog cookies with eggnog frosting! Perfect for holiday cookie tins!

Eggnog treats are so delicious during the holidays. If you love these cookies, try Eggnog Bread!

Frosted Eggnog Cookies - soft eggnog cookies with eggnog frosting! A must make for the holidays!

Hi guys!

I hope you’re having a fantastic week! We really don’t have much going on this week which is nice after a months of soccer and football every night.

Oh! I did make my first holiday cookie tin of the year yesterday!

My next door neighbor from when we lived on Fort Hood did me a huge favor so I repaid her with treats.

I included these eggnog cookies as well as White Chocolate Orange Cookies, White Chocolate Peppermint Fudge, and Eggnog Fudge!

These frosted eggnog cookies are soft, buttery cookies flavored with eggnog and topped with an eggnog frosting! They are so delicious and a must make for all eggnog lovers.

Ingredients

Unsalted butter – make sure to bring it to room temperature before beginning.
Brown sugar – using brown sugar instead of granulated sugar helps to keep the cookies soft for as long as possible.
Egg yolks – using egg yolks instead of whole eggs makes a chewier, soft cookie.
Eggnog – this will be going in both the cookie dough and the frosting.
Rum extract – this is widely available all year long. It will be in the baking aisle with the rest of the extracts or you can order it online.
All-purpose flour
Salt
Powdered sugar – you want to use powdered sugar in frosting because it incorporates into the other ingredients better than granulated sugar does.
Cinnamon – this adds a touch of warmth to the frosting.
Nutmeg – this is going in the frosting and then sprinkled on top as decoration.

Instructions

Combine wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and fluffy. Beat in egg yolks, one at a time, followed by eggnog and rum extract.
Add dry ingredients. Add flour and salt and beat until just combined.
Chill. Refrigerate at least 2 hours.
Prepare to bake. Preheat oven to 325F. Line 2 baking sheets with parchment paper. Take tablespoons of spoon and shape into balls. Place 2 inches apart on prepared baking sheet.
Bake and cool. Bake until bottoms are golden brown, 12 – 15 minutes, rotating pans halfway through. Transfer to a wire rack to cool. Repeat with remaining dough. Cool completely before frosting.
Make frosting. Beat butter, powdered sugar, rum extract, cinnamon, and nutmeg until combined. Add enough eggnog to reach desired consistency. Spread on top of cooled cookies and sprinkle with extra nutmeg.

How Long Are They Good For?

Frosted Eggnog Cookies are good for up to 5 days. I recommend storing them in an airtight container in the fridge.

I like to let them sit at room temperature for several minutes before serving but it’s not necessary. It just takes the chill off.

Can You Freeze Them?

You can freeze these cookies for up to 3 months. I recommend letting the frosting set completely and then putting squares of parchment paper between the cookies. You can put them in freezer ziploc bags.

When you are ready to serve them, let them defrost overnight in the fridge. Once defrosted, separate the cookies so the frosting doesn’t start to stick.

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📖 Recipe

Yield: 36 cookies

Frosted Eggnog Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

1 ⅓ cups unsalted butter, at room temperature
1 cup brown sugar
4 egg yolks
2 tablespoon eggnog
½ teaspoon rum extract
3 cups all-purpose flour
½ teaspoon salt

For the frosting:

½ cup unsalted butter
2 ¼ cup powdered sugar
¾ teaspoon rum extract
¼ teaspoon cinnamon
dash nutmeg, plus more for topping
1 - 2 tablespoon eggnog

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and fluffy. Beat in egg yolks, one at a time, followed by eggnog and rum extract. Add flour and salt and beat until just combined. Refrigerate at least 2 hours.
Preheat oven to 325F. Line 2 baking sheets with parchment paper.
Take tablespoons of spoon and shape into balls. Place 2 inches apart on prepared baking sheet.
Bake until bottoms are golden brown, 12 - 15 minutes, rotating pans halfway through. Transfer to a wire rack to cool. Repeat with remaining dough. Cool completely before frosting.
To make the frosting, beat butter, powdered sugar, rum extract, cinnamon, and nutmeg until combined. Add enough eggnog to reach desired consistency. Spread on top of cooled cookies and sprinkle with extra nutmeg.

White Chocolate Peppermint Fudge

Dec 10, 2018

White Chocolate Peppermint Fudge is perfect for Christmas! White chocolate fudge with crushed peppermints.

If you love white chocolate and peppermint together, try White Chocolate Peppermint Chex!

White Chocolate Peppermint Fudge - homemade white chocolate fudge with crushed peppermints! Easy, delicious, and perfect for Christmas!

How is your holiday prep going?

We finally got our tree this weekend. I think I had mine up weeks before Thanksgiving last year but we’ve just been so busy/we kept waiting for a tree lot to pop up around us and nothing ever did.

My closet has filled with Target boxes and I’ve watched The Holiday Calendar 17 times.

It doesn’t really feel like Christmas though. You know? It’s not super cold, I haven’t taken the dogs to see Santa, we haven’t even made gingerbread houses yet.

But it’s still the best time of the year!

My favorite, favorite, favorite thing this time of year is anything white chocolate peppermint. Coffee, chocolate covered pretzels, popcorn. I can’t get enough of it.

Ingredients

Unsalted butter
Sugar
Sour cream
White chocolate
Marshmallow cream
Peppermint extract
Peppermints

Instructions

Line a 9×9 inch pan with aluminum foil and spray with nonstick spray.
In a large pot, heat butter, sugar, and sour cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes. Remove from heat.
Stir in chopped white chocolate and marshmallow cream.
Stir until everything is melted and combined. It will be thick and take awhile.
Fold in peppermint extract and crushed peppermints.
Pour into the prepared pan and rotate pan so the fudge reaches the corners.
Chill at least 4 hours before cutting into 36 pieces.

Tips and Tricks

You need a candy thermometer but don’t let that intimidate you! Just keep a close eye on it the entire time.
When you add the white chocolate, it almost looks like it’s seizing up because it gets so thick but just keep stirring and it will all come together.

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📖 Recipe

Yield: 36 pieces

White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge is perfect for Christmas! White chocolate fudge with crushed peppermints.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

¼ cup unsalted butter
2 cups granulated sugar
½ cup sour cream
12 ounces white chocolate, roughly chopped
1 (7 ounce) jar marshmallow cream
½ teaspoon peppermint extract
½ cup peppermints, crushed

Instructions

Line a 9x9 inch pan with aluminum foil and spray with nonstick spray.
In a large pot, heat butter, sugar, and sour cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes.
Remove from heat. Stir in chopped white chocolate and marshmallow cream. Stir until everything is melted and combined. It will be thick and take awhile. Fold in peppermint extract and crushed peppermints.
Pour into the prepared pan and rotate pan so the fudge reaches the corners. Chill at least 4 hours before cutting into 36 pieces.

Pineapple Cheesecake Bars

Ingredients

How To Make Pineapple Cheesecake Bars

Tips for Making Pineapple Cheesecake Bars

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For the cheesecake

Instructions

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Nutrition Information:

Yield:

Serving Size:

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