Thankfully these baked lightsaber churros are not only found in a galaxy far, far away but can be made right in your kitchen!

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May the Fourth be with you!!

To be honest, this recipe almost didn’t happen. I almost resorted to chocolate covered lightsaber pretzels. Don’t get me wrong, I love chocolate covered pretzels (a little too much), but I wasn’t particularly jazzed about it. IDK what it is but I have a really bad habit of not planning ahead for this day/ Thankfully I got my act together and quite literally made these yesterday.

These lightsaber churros were inspired by photos of the same item available at Star Wars in Disney. Which was first a reminder that I really need to get my butt there, but second an idea to make a homemade baked version!

The batter comes together quite quickly, consisting of only water, butter, eggs, vanilla, and salt. Then you just pipe them onto cookie sheets, bake, coat with butter, and toss in red or blue cinnamon-sugar coating.

And if you want to really complete the experience, print out some lightsaber handles.

For further celebration of this most wonderful of days, I have teamed up with a few other bloggers all sharing Star Wars-inspired recipes today.

More May the Fourth Recipes from Blogger Friends:

• Blue Milk Cocktail by A Day in the Life on the Farm
  
• Galaxy’s Edge Inspired Blue Milk by Tara’s Multicultural Table
• Han’s “Dice”-d Potatoes by Sneha’s Recipe
  
• Homemade Cheese Cracker TIE Fighters by Food Lust People Love
• Millennium Falcon Peanut Butter Cups by Culinary Adventures with Camilla

Today is also my 37th birthday, so it’s a good thing I’m also a big Star Wars fan! Sadly that hasn’t translated to making scads of themed recipes but I am working on it. Today’s recipe makes just seven total so far – I told you it was sad. But you know what? Some of the ones I’ve done I am super proud of (esp the baby yoda one) so it’s quality or quantity. Check out the list below…

BAKED LIGHTSABER CHURROS

Print

Yield: 3 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHURROS

• 1 cup water
• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1 cup all-purpose flour
• 3 Tbsp powdered peanut butter
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3 Tbsp melted butter (or cooking spray)

CINNAMON SUGAR

• 1/4 cup each red and blue sanding sugar
• 1/4 cup granulated sugar
• 1 Tbsp ground cinnamon

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking mat, set aside.
2. In a medium saucepan add water, butter, and salt. Place over medium-high heat and bring to a boil.
3. Remove from heat, add the flour and peanut butter powder and using a hand mixer stir to combine (mixture will thicken and resemble mashed potatoes).
4. Add eggs one at a time, beating on low, mixing well in between. Add the vanilla and mix (will still resemble mashed potatoes – if not add a bit more flour).
5. Transfer dough into a pastry bag fitted with a large star tip. Pipe 6-inch churros spaced 1 inch apart.
6. Bake in the oven for 25-30 minutes or until golden brown and crispy.
7. Meanwhile, add each colored sanding sugar to two separate small bowls. Add 2 Tbsp granulated sugar, and 1/2 Tbsp cinnamon to each and mix. Set aside.
8. Brush warm churros with melted butter (or spray lightly), immediately place in two separate shallow baking dishes and sprinkle with each colored cinnamon sugar, separately. Toss to make sure they are well-coated.
9. Best enjoyed warm. If you have leftovers, toast them in a toaster oven to revive them.

Source: Adapted from my Baked Peanut Butter Churros with Chocolate Caramel Sauce.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What’s better than a homemade crunch wrap? Crunch wrap supreme burgers! A taco seasoned burger patty is folded up with all your favorite fillings.

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After not being sure if I was going to be able to muster the energy to participate in #BurgerMonth this year, here I am with my second recipe of the month!

Originally I wanted to post this on Cinco de Mayo, ya know, to complete the American representation of what we think Cinco de Mayo means by celebrating with a Taco Bell-inspired recipe. Make no mistake, I love Taco Bell but I definitely would never claim it to be “authentic”. 

However, that didn’t stop me from making a burger version of their crunchwrap! Who wants to deal with getting that crumbled taco meat to stay put while assembling this wrap? Just cook a taco seasoned burger patty instead! Then assemble with all your favorite fillings.

Bob actually said this was his favorite version of a crunch wrap he’s ever had. Now that’s what we call winning. Not gonna lie, I absolutely plan on making these again. Maybe next time I’ll add avocado or guacamole and a side of nacho fries!

Did you miss out on #BurgerMonth? Never fear! Check out all these blogs below to see what they created this month! After all, we have a whole summer ahead of us still.

?Girl Carnivore ?A Kitchen Hoor’s Adventures ? Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ?Our Good Life ?The Redhead Baker ? Simple and Savory ? Grillax: Fire. Food. Fun. ? Sumptuous Spoonfuls ? Real Life With Dad ? A Day in the Life on the Farm ? The Spiffy Cookie ? Plateful of Passion? Pastry Chef Online ? Bacon Fatte ?An Affair from the Heart ? Sarah’s Cucina Bella ? Devour Dinner ?Karen’s Kitchen Stories ? Cheese Curd in Paradise ?The Best Vegetarian Recipes ?Wok & Skillet ?

Two years ago: Cinnamon Brown Sugar Cookies

Four years ago: Double Chocolate Sprinkle Blossoms

Five years ago: Grilled Romaine

Six years ago: Fruity Sangria

Seven years ago: Coconut Pecan Cookies

Eight years ago: Spicy Avocado Chicken Enchiladas

CRUNCH WRAP SUPREME BURGERS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 5 large flour tortillas, 1 cut into 4 smaller circles
• 2/3 cup nacho cheese sauce
• 4 tostadas*
• 2/3 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

Directions

1. Add ground beef to a large bowl and stir in taco seasoning. Form into four equal patties. Let sit at room temperature while a large pan preheats to medium-high heat.
2. Cook the burgers about 3 minutes per side or until they have almost reached desired doneness**. Remove from the pan, wipe out excess grease, and set aside.
3. Heat the four whole tortillas in the microwave for 20 seconds. Place a burger patty in the center of each. Top with cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese blend. Place a smaller circle of tortilla in the center and fold the larger tortilla over the top to seal. Repeat to make four wraps.
4. Return pan to medium heat and add 1 tablespoon vegetable oil. Place wraps seam side down in the pan and cook until golden, about 3-4 minutes per side. Serve immediately.

Notes

*Or a hard shell broken in half, or tortilla chips. **Will cook further in wrap.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

A cinnamon-sugar crusted buttery layer is all that stands between you and the hidden layer of cheesecake in these sopapilla bars.

Why does butter, sugar, and cream have to taste so damn good together? This recipe is literally comprised of two buttery layers of crescent dough with sweet cream cheese filing sandwiched in between them, topped with melted butter, cinnamon-sugar, and honey. Like I said: butter, sugar, and cream. It’s amazing that such simple ingredients can not only taste so good, but can also form different things. It sometimes amazes me when I take a moment to reflect on the vast array of recipes there are in the world, not even just the variations of a single type. It’s impressive that along with everything else in our lives, we’ve come up with so many different ways to prepare food. But first we had to discover things that work together. Especially when it comes to baking, where you are creating an end product that cannot be imagined without knowing what the ingredients will do when combined and heated to a certain temperature. Seriously who discovered these things, like baking powder? Spoiler alert: A quick Google search told me that it was originally used by ancient Egyptians for cleaning and to make mummies, but in 1983 a chemist named Alfred Bird made the first version of baking powder for his wife who was allergic to yeast. But then who discovered that yeast could make fluffy bread? Again Google said it is likely humans were using it for bread (and alcoholic beverages) before we had a written language. Over 5000 years ago there are hieroglyphics suggesting that ancient Egyptians used it. So we can thank our ancient Egyptian ancestors that we have evolved our bread-making skills to have dough ready to bake in a tube can. Wow that was a tangent.

As far as sopapilla goes, this recipe is obviously not trying to claim authenticity. We can all still appreciate it for the simple truth that it is scrumptious and would be great for celebrating Cinco de Mayo this weekend! One of my coworkers said it’s the best thing he’s had that I’ve brought to work. He might be a little biased as he is a huge cheesecake fan, but that doesn’t mean it’s not still delicious. I had several other coworkers confirm that fact. After all, in science you need to replicate your results at least 3 times to feel comfortable saying something is real and I think I’m well above that given that it serves 20 (the original recipe said 12 but they were pretty large slabs).

Check out all the other amazing Cinco de Mayo recipes:

• Beefy Black Bean Tostadas from Cindy’s Recipes and Writings
• Guajillo-Braised Shortrib Tacos from Karen’s Kitchen Stories
• Guava Margaritas from Hezzi-D’s Books and Cooks
• Homemade Corn Tortillas from Food Above Gold
• Humitas with Homemade Queso Fresco from Culinary Adventures with Camilla
• Mexican Casserole from A Day in the Life on a Farm
• Mexican Chicken Master Mix from The Tip Garden
• Shrimp Taco Bowls from Books n’ Cooks
• Sonoran Sunrise from Palatable Pastime
• Sopapilla Cheesecake Bars from The Spiffy Cookie
• Taco Joe Dip from Jolene’s Recipe Journal

Four years ago: Avocado, Mango, and Tomato Salsa

Six years ago: Malted Vanilla Cosmic Brownie Chunk Ice Cream

Seven years ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza

EASY SOPAPILLA CHEESECAKE BARS

Serves 20

Ingredients:

2 (8 oz.) packages cream cheese, room temperature

1 + 1/2 cup sugar, divided

2 tsp vanilla extract

2 (8 oz.) cans refrigerated crescent rolls

1 Tbsp cinnamon

1/2 cup (1 stick) unsalted butter, melted

1/4 cup honey

Directions:

1. Preheat oven to 350 degrees and grease a 9×13-inch baking dish with nonstick spray, set aside.
2. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth. Set aside.
3. On a floured surface, unroll the crescent roll dough and use a rolling pin to shape each into 9×13-inch rectangles. Press one piece into the bottom of the prepared baking dish. Evenly spread the cream cheese mixture over the dough, then cover with the remaining piece of dough.
4. In a small bowl, mix together the remaining 1/2 cup of sugar, and cinnamon. Pour butter over the dough and evenly sprinkle the sugar mixture on top.
5. Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown. Remove from the oven and immediately drizzle with honey. Cool completely in the pan before storing in the fridge. Cut into 20 squares before serving.

Source: Adapted slightly from Allrecipes.

It’s not impossible to make tamales at home, at least not in pie form! This Texas tamale pie is like a Mexican version of pot pie.

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If you are familiar with “impossible” pies you know that they are normally made with Bisquick (I think naming them “impossible” was meant to mean impossibly easy). Sure enough the recipe for this Impossible Texas Tamale Pie that my mom gave to me on a traditional recipe card called for just that.

However, after recently taking a class on how to make actual tamales I couldn’t bring myself to make a tamale pie with Bisquick and instead I used masa flour. The only other thing I changed was the addition of corn and chopped peppers to the filling to beef it up – or would that be “beef it down” since by adding them I technically diluted the ratio of beef in the filling? I digress…

I sadly have no memory of this Impossible Texas Tamale Pie ever being served to me growing up (which likely means I was too damn picky to even try it), so I cannot say that it is nostalgic for me. What I can say however is that it was delicious! And since it serves 6-8 that means the two of us had some delicious leftovers for our packed lunches.

Obviously it would also be great for a family or gathering – are you hosting anything for Cinco de Mayo this weekend? Since it’s already a holiday celebrated more in the US than in Mexico, this Tex-Mex inspired Texas Tamale Pie would be perfect. Or maybe a BBQ Tamale pie is more your style?

As for me, I am actually headed to Italy tomorrow for the honeymoon we originally wanted to plan last year but didn’t have enough time off (or money) so we took a quick trip to New Orleans instead. It also happens to overlap with my 34th birthday ;-).

Authentic Mexican Recipes

• Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
• Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
• Mango Habanero Salsa from Magical Ingredients
• Mexican Cemita Rolls from Karen’s Kitchen Stories
• Pambazos Sandwiches from Palatable Pastime
• Sopaipillas from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

IMPOSSIBLE TEXAS TAMALE PIE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 2 Tbsp olive oil, divided
• 1/2 medium yellow onion, chopped
• 1/2 green bell pepper, chopped
• 1 jalapeno, seeded and diced
• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 1/2 cup corn kernels (frozen/canned/fresh)
• 1/2 cup diced tomatoes (canned/fresh)

TOPPING

• 3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 eggs, lightly beaten
• 1 cup shredded Monterey Jack cheese
• Sour cream and lettuce for garnish

Directions

1. Preheat oven to 400 degrees. Grease a deep 10-inch pie plate and set aside,
2. In a large skillet over medium-high heat, add one tablespoon of the olive oil. Once hot, add the onion and peppers. Saute until tender, about 5-7 minutes. Remove to a bowl and set aside.
3. In the same skillet add the remaining tablespoon of oil oil and turn down to medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 5-10 minutes. Add the onion mixture back to the pan along with the corn, tomatoes, and taco seasoning. Simmer for 5 minutes, remove from heat, the spread evenly into the prepared pie pan.
4. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Pour evenly over filling.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topping with sour cream and lettuce.

Source: My mom via one of her former clients in Texas.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These baked churros are just like the real thing with the added perk of being peanut butter flavored paired with a chocolate caramel sauce for dipping!

It’s week two of college football and recipe two of #PBChocSat 2018! I’ve been on a Mexican-inspired kick lately (if all the recent recipe posts haven’t clued you in already) so I decided to carry it over to the peanut butter and chocolate realm by making churros. But since I hate dealing with a large at of oil for frying, I made a baked version!

I waffled between whether to make the churros themselves chocolate based or peanut butter based and then the opposite for the dip. So I gave the decision to Bob and he voted for peanut butter churros with chocolate dip so here we are! I added powdered peanut butter to the churro dough and then a chocolate caramel sauce to dip them into.

Ohio State plays Rutgers at home today but we sold our tickets because a friend is celebrating his 40th birthday! Not a bad trade off since it’s supposed to rain all day. I’m most definitely bringing these churros to the party along with my chicken enchilada dip to share, and probably a bunch of leftover booze from the wedding, haha!

Four years ago: Grilled Polenta with Spicy Steak

Six years ago: Peanut Butter and Chocolate Popcorn

Seven years ago: Buffalo Chicken Meatball Subs

BAKED PEANUT BUTTER CHURROS WITH CHOCOLATE CARAMEL SAUCE

Makes around 30

Ingredients:

CHURROS

1 cup water

1/2 cup unsalted butter

1/2 tsp salt

1 cup all-purpose flour

3 Tbsp powdered peanut butter

3 large eggs, room temperature

1 tsp vanilla extract

3 Tbsp melted butter (or cooking spray)

CINNAMON PEANUT BUTTER SUGAR

1/2 cup sugar

1 Tbsp ground cinnamon

1 Tbsp powdered peanut butter

CHOCOLATE CARAMEL SAUCE

1/2 cup prepared caramel sauce (or dulce de leche)

2 Tbsp semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking mat, set aside.
2. In a medium saucepan add water, butter, and salt. Place over medium-high heat and bring to a boil.
3. Remove from heat, add the flour and peanut butter powder and using a hand mixer stir to combine (mixture will thicken and resemble mashed potatoes).
4. Add eggs one at a time, beating on low, mixing well in between. Add the vanilla and mix (will still resemble mashed potatoes – if not add a bit more flour).
5. Transfer dough into a pastry bag fitted with a large star tip. Pipe 6-inch churros spaced 1 inch apart.
6. Bake in the oven for 25-30 minutes or until golden brown and crispy.
7. Meanwhile, in small bowl combine the sugar, cinnamon, and powdered peanut butter. Set aside.
8. In another small bowl, microwave the caramel for 30 seconds. Add chocolate, stir and let sit for 5 minutes. Stir until smooth. Set aside.
9. Brush warm churros with melted butter (or spray lightly), immediately place in a shallow baking dish and sprinkle with cinnamon sugar. Toss to make sure they are well-coated.
10. Best enjoyed warm, served with chocolate caramel sauce. If you have leftovers, toast them in a toaster oven to revive them.

Source: Adapted from The Baker Chick.

Love buffalo chicken dip? Meet it’s Mexican cousin, chicken enchilada dip, your new favorite party dip.

We are back from our honeymoon in New Orleans! We drank, ate, and walked all the things for 6 days and yet still didn’t do everything we wanted. This is why I prefer to plan vacations at least a little bit but due to planning that thing called a wedding my motivation to do more was severely lacking.

Regardless, it was great to get away and eat whatever I wanted without worrying about an expensive piece of clothing fitting haha.

Now that it’s all over, we are having a hard time getting back into the swing of things. Normal life continued on without us, instead of pausing like it should have we wished it had, and now we are left playing catch up. The one downfall to vacationing but I would rather suffer through it than never travel.

On the plus side, football season has started with means plenty of time sitting on the couch in our future (at least for away games)!

A popular dip I always see at parties, especially those involving football, is buffalo chicken dip. But instead of buffalo sauce, what if I used enchilada sauce and made an enchilada chicken dip instead? It will taste like it’s Mexican cousin that’s what!

The possibilities from there are endless as my brain starts thinking of other sauces I could use but for now, let’s enjoy this hot cheesy goodness. Need more dip ideas? Add my Tennessee Sausage Cheese Dip to your football party menu, too!

To celebrate the arrival of football season and all the fall recipes to come, I joined forces with the group of bloggers listed below in giving away three 6-qt Instant Pots (to 3 different winners)! Find the widget located at the end of this post to enter. I got an Instant Pot as a bridal shower gift and even though I was super excited about it for some reason I have not been motivated to use it, which seems silly since it makes a slow cooker look like work. Any one have a go-to recipe I have to try?

The PinterTest Kitchen Cheese Curd In Paradise The Jolly Hostess Cindy’s Recipes and Writings Karen’s Kitchen Stories Little House Big Alaska Life, Love, and Good Food Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice An Affair from the Heart Blogghetti Sarah’s Bake Studio Shockingly Delicious Jonesin’ For Taste Fix Me a Little Lunch Moore or Less Cooking The Whole Gourmet Our Good Life The Redhead Baker Style Island The Spiffy Cookie Sarah Cooks the Books Frugal & Fit Family Around the Table Cook with Renu

One year ago: Fall Leaves Butter Cookies

Four years ago: Swag Bars

Five years ago: Crock Pot Balsamic Chicken

Six years ago: Sausage Stuffed Zucchini Boats

Seven years ago: Beermosa

CHICKEN ENCHILADA DIP

Makes approximately 4 cups

Ingredients:

2 cups cooked, shredded chicken breasts

1 (15 oz.) can enchilada sauce

1 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain Greek yogurt or sour cream

1/2 cup shredded pepperjack and/or cheddar cheese, plus 1/4 cup for topping

1 (4 oz.) can diced green chiles, drained

1 Tbsp taco seasoning

Tortilla chips for serving

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from my Healthier Buffalo Cauliflower Dip.

Disclosure: This giveaway is sponsored by the bloggers listed above, including myself, not by Instant Pot. All thoughts and opinions are my own.

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This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.

Spice up your life by adding cinnamon, orange zest, and a little cayenne to your brownies.

These may not be the prettiest, most perfectly cut brownies I’ve ever shared on my blog, but that’s because I made these in a hurry for a party and didn’t have time to let them cool completely to room temperature in order to achieve those crisp clean cuts. Nor did I have time to put them on a fancy plate and toy with tablescapes and all that jazz. But you know what? All you need to know is that these brownies did not stand a chance.

I thought to myself, oh I will just take pictures later with some leftover pieces and make them look pretty. Well that would have worked if there had been any left. I had intended to then remake them to get said non-real-life photos but decided we all could use a dose of reality – not everything delicious has to be picture perfect! But I will probably still remake these sometime in the future and maybe snap some new photos, maybe after enjoying some Mexican lasagna or stuffed shells. But I digress.

Mexican brownies have a bit of spice to them which at first may be intimidating to the non-adventurous palate, but the spices included are not necessarily all heat-spice. You have cinnamon and orange zest in addition to the tiny bit of heat contributed by the cayenne pepper. I toned it down a little just in case and added half of what the original recipe called for and I think it was the perfect balance. Enough spice to excite your tastebuds but not enough to be weirdly hot-spicy for a dessert. And to make things even better, I topped it off with a scoop of dulce de leche Indulgence ice cream!

Two years ago: No-Bake Butterfinger Peanut Butter Cup Ice Cream Pie

Four years ago: Flourless Almond Butter Dark Chocolate Chunk Cookies

Six years ago: Cake Batter Chocolate Bark

MEXICAN BROWNIES

Makes 24 brownies

Ingredients:

1 cup all-purpose flour

1/4 cup cocoa powder

1-3/4 tsp ground cinnamon

1/2 tsp salt

1/4 tsp orange zest

1/8 tsp cayenne pepper

1 cup (2 sticks) unsalted butter

12 oz. semisweet chocolate chips

1-1/4 cup sugar

1/2 cup packed brown sugar

1 tsp instant espresso coffee granules

4 eggs, room temperature

2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line an 13×9-inch baking dish with parchment paper with an overhang on opposite sides and coat with nonstick spray; set aside.
2. In a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, orange zest, and cayenne pepper; set aside.
3. Place butter and chocolate into a medium glass bowl and place over a pot of very gently simmering water. Stir until melted and smooth. Pour into a larger bowl and allow to cool for 10 minutes.
4. Once cooled, add both of the sugars and instant espresso and whisk until well blended.
5. Add one egg at a time, then vanilla, whisking until blended. Next, whisk in dry ingredients until just incorporated.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out with some moist crumbs.
7. Allow to cool on a wire rack for about 10 minutes, then use the overhanging parchment to lift the brownies out. Allow to cool completely before cutting.

Source: Adapted slightly from The Cozy Apron.

Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal

MEXICAN 7 LAYER HUMMUS DIP

Serves 8-12

Ingredients:

HUMMUS LAYER

1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste

CREAM CHEESE LAYER

8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt

TOPPINGS

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro

Directions:

1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

It isn’t easy being cheesy, unless you are this cheesy corn dip in which case not only is is easy to make, it’s also super tasty.

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Originally I had planned on sharing a recipe for vanilla peach jam on Monday before peach season runs out on us, but clearly it’s no longer Monday and this is clearly not a post about  jam, let alone peaches.

On Sunday we hosted out “Not Invited” party and as per usual I shared sporadic photos of the food on my Instagram story. And then the requests for the recipe to the corn dip I showcased came pouring in (both from party guests and on Instagram), so I am giving the people what they want!

As for it being Tuesday instead of Monday, well that’s no surprise by now is it?

This dip is as easy as it is delicious.

Funny thing about the ingredients, two friends who particular enjoyed it were trying to figure it out. One thought it had cottage cheese and the other mayonnaise and both respectively disliked those ingredients which meant at least one of them was eating something they normally don’t like. Well, the latter was correct because the base is mostly Greek yogurt but a little bit of mayonnaise.

I actually don’t normally like mayonnaise on it’s own, but give me an aioli, a creamy pasta/potato salad, or a dip like this and we are good to go. But if you’d prefer a non-creamy option, here’s another easy corn dip that’s more salsa-like.

Friday #DairyMonth Recipes

• 3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti
• Tropical Milkshake by A Day in the Life on the Farm
• Cheesy Potato Casserole by Hostess At Heart
• Cheddar Cheese Crisps by Cheese Curd In Paradise
• Cheesy Chive, Onion and Bacon Rolls Ups by A Little Fish in the Kitchen
• Fresh Cherry Clafouti by The Freshman Cook
• Fried Cauliflower Feta Balls by Magical Ingredients
• Fried Ice Cream Bars by Jolene’s Recipe Journal
• Easy Alfredo Sauce by A Kitchen Hoor’s Adventures
• Marinated Boccancini Salad by Palatable Pastime
• Smoked Fish Dip by Art of Natural Living
• Texas Roadhouse Cinnamon Honey Butter by Jen Around the World
• Three Cheese Garlic Grilled Cheese by Hezzi-D’s Books and Cooks
• Vegetable and Cheddar Tarts by Karen’s Kitchen Stories

EASY CHEESY CORN DIP

Print

Yield: 8-12 servings Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 tsp salt, or to taste
• 1/8 tsp cayenne pepper, or to taste
• 2 (15 oz.) cans of corn kernels, drained
• 1 (4.5 oz.) can diced green chiles
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup shredded cotija cheese
• 2 green onions, sliced

Directions

1. In a large bowl, blend together the yogurt, mayonnaise, salt, and cayenne. Fold in remaining ingredients until evening distributed. Adjust seasoning if desired.
2. Cover and refrigerate for at least 1 hour before serving with tortilla chips.

Source: Adapted from Julie Blanner.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Ever had fried plantains topped with guacamole and other deliciousness? Well I used them as a the buns for an epic burger!

THIS POST IS PART OF THE #BURGERMONTH CELEBRATION HAPPENING ALL MONTH LONG ON GIRLCARNIVORE.COM AND ACROSS THE INTERWEBS ALONG WITH 100 OTHER TALENTED FOODIES!! MAKE SURE YOU FOLLOW #BURGERMONTH TO CATCH THEM ALL!

Remember when my friend’s mom taught me how to make Colombian patacones? Well I finally got the nerve to try making them myself. While my first batch burned, likely due to the oil being too hot and not paying close attention, the second bath came out great! But instead of topping them the traditional way, I decided to use them as the buns to a burger.

The idea for this burger started by signing up for the annual Burger Month blogging event hosted by my BA friend Kita (Girl Carnivore / Pass the Sushi). At first I had a hard time coming up with something I deemed worthy of the occasion. Then I contemplated a sushi inspired burger complete with a rice bun but decided there was too much of that buzzing around the internet lately and wanted to do something more novel. Then at lunch one day, Juan was telling me how he made burgers with arepa buns and I immediately made the jump to patacon buns. And he immediately requested that he get one.

The end result was worthy of the first day of Burger Month. A crispy yet dense, slightly sweet, “bun” sandwiched around a juicy burger topped with melted mozzarella, fresh guacamole, and a pink sauce that reminds me of McDonald’s secret sauce – with booze in it. And yes, I saved one for Juan to get his Colombian stamp of approval!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

WHILE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WANT TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KILLER GRILL PRIZE PACKAGES! HEAD ON OVER TO BURGERMONTH.COM TO PUT YOUR NAME IN TO WIN!

PRIZES:

American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer

Anolon – 10″x 18″ Double Burner Griddle and Grill Pan

Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies

Char-Broil – Char-Broil Kettleman Grill

Curly’s BBQ – Curly’s BBQ Pork Pack

Cuttingboard.com – Olive Wood Carver Bo

Melissa’s Produce – Baby vegetable box

Primal Stone – XL Primal Stone

Spiceologist –  4 Rub Grilling Spice Set

Thermoworks –  Thermapen Mk4

Veal Made Easy – 5 lbs Veal and grilling gear

One year ago: Weekly Meal Plan: May 2-8

Two years ago: Cheetos Mac & Cheese

Three years ago: Caprese Salad Bagel Bites

Four years ago: Strawberry Margarita Cupcakes

PATACON BURGERS

Serves 4

Ingredients:

PINK SAUCE

1/2 cup mayonnaise (or plain Greek yogurt)

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste

GUACAMOLE

2 avocados, peeled and pit removed

1 small tomato, chopped

2 Tbsp chopped red onion

1 Tbsp chopped fresh cilantro

1 tsp lime juice

1/4 tsp salt

Ground black pepper, to taste

HOGAO

1 Tbsp olive oil

1/4 cup finely chopped scallions (greens and whites)

1/2 cup chopped tomatoes

1/8 tsp salt

1/8 tsp ground black pepper

BURGERS

1 lb. ground beef

1/4 cup hogao (see above)

1 tsp chopped fresh cilantro

1/2 tsp salt

1/8 tsp ground black pepper

Fresh sliced mozzarella

PATACONES

Vegetable oil

4 green plantains, peeled and cut in half crosswise

Directions:

1. First make the pink sauce and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
2. For the hogao, heat olive oil in a medium skillet over medium heat. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a large bowl and set aside.
3. Heat the same greased skillet (or a grill) over medium-high heat.
4. In the bowl containing the hogao, combine with the ground beef, cilantro, and salt and pepper. Form into 4 patties. Grill or pan fry about 4-5 minutes per side or until desired doneness. Top with mozzarella and remove to a plate.
5. Wipe the pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes. Remove from oil, and immediately flatten (I put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate.
6. Place 1 patacon on a plate, top with burger, guacamole, pink sauce, and another patacon. Repeat with other burgers and serve immediately.

Source: Adapted from Homemade Colombian Patacones.

Disclosure: I was provided with a complimentary non-stick double grill pan from ANALON. I was not compensated for this post. All thoughts and opinions remain my own.