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Monday, October 28, 2013

Peanut Butter Butterscotch No-Bake Treats

Hey everyone,

These are super delicious. And even better, super easy. There's no big story to go along with these, other than the fact that I think they'd be even more phenomenal if you dipped the bottoms in chocolate after they set. These taste a lot like Butterfingers, and I bet even more so with the chocolate! Yumm! Let's go.

Put your peanut butter and butterscotch chips in a microwaveable bowl.
Melt, and mix well.
Then add in your peanuts and rice krispies.
Stir well!

Peanut Butter Butterscotch No Bake Treats
-1- 11oz bag butterscotch chips
-1 cup peanut butter
-1 cup peanuts, chopped- I used toffee peanuts
-4 cups rice krispies cereal
Melt together the butterscotch chips and peanut butter- I did it in the microwave and it took about a minute to a minute and a half. Stir together well.
Stir in peanuts and cereal.
Drop by the spoonful onto parchment or wax paper. Let set.
Refrigerate if you plan on keeping them for more than a day or two.
Optional: melt chocolate chips and dip the bottoms of the treats in chocolate, refrigerate.

Drop by the spoonful (I used my cookie scoop) onto wax paper, done!

Savor it!
love, rue

Monday, October 21, 2013

Cheese Fondue

Hey all!

While my mom was in town we made Cheese Fondue (and Chocolate, but I've already blogged that!), and let me tell you- it is easy, and it is fantastic. I will say you can do cheese fondue many different ways and with different cheeses, so use this as guidelines, and do a little research to find a cheese combo that knocks your socks off. Let me show you how to fondue!

Your cheese- sprinkle the flour and ground mustard over top.
Then add everything into the pot in handfuls, stir well, and enjoy!

Cheese Fondue
-1 1/2 cups white wine
-1 clove garlic, minced
-1 lb. cheese, your choice (we used various cheddars etc.)
-3 tablespoons flour
-1/2 teaspoon ground mustard
-1/2 teaspoon Worcestershire
Put white wine and garlic into a small pot over medium heat. Heat until slowly simmering.
Sprinkle flour and ground mustard over cheese, then add cheese to the pot by the handful, stirring after each addition.
Stir in the Worcestershire.
The longer you let it simmer, the more the wine taste will cook away, so adjust that time as to what you prefer.
Dip whatever you can think of into this cheese- delish!

Here's our spread- roasted veggies, raw veggies, bread, and apples. Dip away!

Savor it!
love, rue

Monday, October 14, 2013

Peanut Butter Pretzel Chocolate Chip Cookies


I have a huge collection of cookie recipes, but I look at them so often and have made most of them at least once that every once in a while I need to do a new search online and find some new recipes. That's what I did a few weeks back and when I came across this recipe, I just knew this is what I had been waiting for. Yeah, I found other good recipes that I can't wait to try, but I had to try these first! Peanut butter, pretzels, chocolate chips, and sea salt all in one cookie? Why didn't I think of this? Alas, I did not (I was inspired by this recipe), but either way, I got a great new cookie recipe. These are sweet, salty, just a little chewy, with a little crunch- perfection! Enough talk! Let's go!

Cream together butters and sugars.
Then add in your eggs and vanilla (I only made a 1/2 batch, that's why only 1 egg!)
Add in your chocolate chips and crushed pretzels.
Here's the finished dough- beautiful and almost impossible to resist trying!
Scoop onto your baking sheets (shout out to Dare, thanks for the Silpat for my bday!), and sprinkle with sea salt.

Peanut Butter Pretzel Chocolate Chip Cookies (recipe mostly from The Cooking Actress)
-1/2 cup butter
-1 cup peanut butter
-3/4 cup brown sugar
-1/2 cup white sugar
-2 eggs
-1 teaspoon vanilla
-1 cup flour
-1 1/2 teaspoons baking soda
-1/8 teaspoon salt
-2/3 cup chocolate chips
-1 cup crushed pretzels (I used my mini-cuisinart)
-sea salt for sprinkling
Cream butters and sugars together. Add in eggs and vanilla and mix well.
Add in dry ingredients, and stir well. Mix in pretzels and chocolate chips.
Chill dough for 2 hours or up to overnight.
Scoop onto a baking sheet (silpat or parchment paper ideal), and sprinkle with sea salt.
Bake at 350 F for 10-14 minutes or until the edges start to brown.

And the beautiful finished cookies!

Savor it!
love, rue

Monday, October 7, 2013

Zucchini Muffins/Bread

Hey everyone!

Today is a super simple recipe for delish Zucchini bread or muffins. These are easy to make and great to have on hand for a healthy and filling snack. You can hardly tell the zucchini is there at all! Let's get going.

Add your first six ingredients to a mixing bowl.
And mix well.
Add in all of the dry ingredients.
And mix well!
I made mine into muffins- it helps to grease the papers if you are using them.

Zucchini Muffins/Bread
-2 eggs
-1/2 cup milk
-1/2 cup oil (I substitute applesauce for half)
-1 cup sugar (I use 2/3 cup to make them healthier)
-2 cups shredded zucchini
-1 teaspoon vanilla
-3 cups flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-2 teaspoons cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon ground cloves
-1 cup walnuts, chopped (optional)
Mix eggs, milk, oil, sugar, zucchini, and vanilla well in a mixing bowl. Add in the dry ingredients and stir well. Stir in walnuts if you are using them.
Put batter into greased muffin tins or two loaf pans (or a combo thereof!).
Bake at 350 F for 18-22 minutes for muffins, 40-50 minutes for loaves- test with a toothpick, when it comes out clean, they are done.

Here are the finished muffins- just lightly browned and perfect!

Savor it!
love, rue