This recipe is the dessert version of nachos. With apple slices, peanut butter, melted chocolate, and assorted toppings; it is sure to bring a smile to everyone’s face. I love this recipe as a family treat or as a great dish to take to a party.
3- Apples- Whatever kind you like will work. I used honey crisp.
3 TBSP- creamy peanut butter
3 TBSP- chocolate chips
1 tsp- vegetable oil
1/4 C.- shredded coconut
1/4 C.- sliced almonds
Slice the apples into thin slices
Layer the apple slices on a plate
Place the peanut butter into a microwave safe bowl
Heat in the microwave, stiring every 10-15 seconds. When the peanut butter becomes thin, drizzle it over the apples
Place the chocolate chips and vegetable oil in a seperate microwave safe bowl and repeat the microwave process until the chocolate is thin
Drizzle the chocolate over the apples
Layer the shredded coconut and sliced almonds on the apples
This is a recipe that can be altered to your liking. Some variations of this recipe that I have tried include:
Give a little extra ‘dough’ this year…Cookie dough that is.
I love giving homemade gifts during the holiday season. To me, a homemade gift tells a person that you care about them enough to take time to create something special. Another benefit is that you can give a great gift without spending a lot of money. I do, however, try to ask myself one thing before making gifts…
Will someone actually want this?
Well, when it comes to sweets, the answer always seems to be YES! Cookies are a crowd favorite, but there are a few things I love about giving cookie dough, instead of baked cookies.
First is that the recipient does not have to use it immediately. With baked cookies, they have to be eaten within a few days. With dough, if they don’t plan to bake the cookies that week, it can be placed in the freezer for up to 8 weeks and still bake perfectly.
The second thing that I love about giving dough is that the recipient gets to be the one to fill their home with the delicious scent of freshly baked cookies. YUMM!
Finally, if they are not a ‘cookie person’ (not sure why I would be friends with a person like that…) the dough can easily be passed along to someone else that would enjoy them. As long as someone gets joy out of the melty, googy chocolate chip cookies, that it all that matters.
Check out the super easy instructions (with images) below:
Mix your cookie dough according to the recipe. If you don’t have a cookie recipe that you are in love with, you can use this chocolate chip cookie recipe. This recipe yields 24 cookies, so I was able to split the dough into 2- logs that each will yield one dozen cookies.
2. Be sure to chill the dough. I recommend removing the dough from your mixing bowl before chilling, otherwise the cold mixture is very hard to scrape out of the bowl. I took my room temp dough ball and wrapped in it plastic wrap before placing in the fridge.
3. Once the dough has chilled for the appropriate amount of time, you can now roll it into logs.
4. Take the dough logs and wrap them in parchment paper or freezer paper. Make sure that there is enough to cover the ends as well.
5. Wrap the dough logs in a decorative paper of your choice and tie the ends with ribbon. Be sure to add directions for baking along with the dough!
Sample instructions to print for your gift tag:
Chocolate Chip Cookie Dough
Yields: 12 cookies
Keep the dough in the refrigerator until ready
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cut the dough into 12 equal slices.
Place slices of dough 1 inch apart on the cookie
Bake for 10-12 minutes (or until the edges are
golden and the tops are no longer glossy).
**Note: Dough can be frozen for up to 8 weeks if you are not ready to bake the cookies! Simply allow the dough to thaw in the fridge before baking. **
1 1/2 cups chocolate chips (semi-sweet or milk…I use milk)
***This dough requires chilling***
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth.
Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy.
Let cool on the cookie sheets at least 10 minutes before removing.
What I love most about this recipe is the massive amount of chocolate chips it calls for. I usually find myself adding more chocolate chips than a recipe calls for, but not with this one!
My family goes through a lot of hard boiled eggs. They are such an easy grab-and-go snack. Plus you can use them to whip up a quick batch of deviled eggs….yum!
There is nothing more frustrating than going to peel the first egg from a batch and you are stuck peeling every little piece of shell off. Not only does it then take forever to peel them, but you are also left with a bunch of sad looking eggs with pieces missing.
If this sounds familar to you, well, then keep reading! I have finally found a method that makes peeling my eggs easy. Every. Single. Time.
EASY PEEL Hard Boiled Eggs
Fill a pot of with enough water that your eggs will be completely covered once they are added.
Place the pot on the stovetop, set on high, with a lid and bring the water to a boil. **NOTE: keep checking to see if you water has started to boil so that it doesn’t boil out and over.
Once the water has come to a rolling boil, GENTLY lower your eggs into the boiling water. **NOTE: if your egg has even the slightest crack (or if you don’t lower them gently) you can expect some of the egg white to leak out of the egg. This usually happens to one of my eggs, but I don’t mind. They are all still super easy to peel.
Once you have all of the eggs in, lower the temp (to medium or medium-low). Make sure that the water continues to gently boil the entire time.
Set a timer for 12 minutes.
While you are waitng for 12 minutes to pass, fill a large bowl with ice water. I don’t just mean cold water. Place a handful or two of ice in a bowl and add nice cold water. This will be where your eggs go IMMEDIATELY after they are done boiling.
When your timer goes off, quickly remove the eggs from the boiling water and add them directly to your ice water. Stir the eggs in the ice water for a moment and make sure that there is enough water to submerge all of the eggs.
Let them sit in the water for 5 minutes.
Peel immediately. **Remember to smile as the shell just falls off!
I promise to add pictures to this post soon! I will take some the next time I make a bunch!
3 ears- Corn *also got these in a CSA…just not this weeks!
4- medium potatoes *from CSA
2 TBSP- lemon juice
2 TBSP- Old Bay Seasoning (or cajun)
Prep Time: 15 minutes; Oven Time: 15 minutes
Yields: 4 large servings
Preheat oven to 375 degrees F
Set shrimp out 10-15 minutes to begin thawing
Cut potatoes into bite-sized pieces
Cook potatoes until they are easily pierced by a fork, but still firm. I steam them on the stovetop. *NOTE- you do not need to precook the potatoes, but we found that they are always the last to get done if you do not.
Cut sausages into coin shaped pieces
Cut corn on the cob into 4 pieces (in half and then half again). BE CAREFUL not to cut yourself!
Place corn pieces, potatoes, sausage, and shrimp into a medium-sized mixing bowl.
Pour lemon juice and seasoning over the ingredients
Mix until everything is evenly coated
Disperse the ingredients onto 4 pieces of aluminum foil.
Wrap each meal up so the juices don’t leak and place in the oven (directly on the rack).
All you need is a container of your child’s favorite yogurt, a sandwich bag, a sheet pan, and parchment paper.
Scoop a container of yogurt into a disposable sandwich bag. Try to keep the yogurt down in one corner.
Line a sheet pan with a piece of parchment paper.
Cut a SMALL corner off of the sandwich bag. If you go too big it will just run out of the bag. Start small and make the cut bigger if you need to.
Go crazy squeezing dots on your pan. Mine are not all perfect in size or shape.
Pop the dots in the freezer for an hour or so and then scrape them off and transfer them to a baggie for easy access.
I usually have a baggie of these in my freezer at all times. They are perfect for when my little is ready for food, but I don’t have food prepared yet. She will sit content in her high chair munching on these while I make her dinner.