Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

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It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

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Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

In my opinion carrot cake scones aren’t complete without cream cheese frosting on top, but take them to the next level by adding browned butter!

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If muffins are cupcakes without frosting for breakfast, what are scones with frosting? Delicious is all I know.

Frosting might not be the first thing that comes to mind in the morning but I have difficulty accepting something labeled as carrot cake without cream cheese being involved. I’ve made exceptions over the years (carrot cake biscotti, carrot cake breakfast cookies, carrot cake oatmeal) but to be honest I almost always think they would have been even better with cream cheese frosting, especially my carrot cake banana bread. Yes I added a cream cheese spread when serving it but I legit have considered revamping that recipe to bake a cream cheese center right into it.

While brings me to the question I had when making these carrot cake scones – top with cream cheese frosting or stuff with cream cheese filling? While I feel like the carrot cake banana bread would be best stuffed inside, I decided the cream cheese needed to be on top of these scones so as to not overwork the dough. Added bonus of the frosting on top is feeling like you are eating a slice of cake for breakfast!

The cream cheese frosting on top isn’t the only thing special about these carrot cake scones – they are made with browned butter in the scone and frosting. You will brown 3/4 cups of butter, 1/2 cup of which goes into the scones and the remaining 1/4 (slightly less due to the browning process) into the frosting. Is it an extra step that could be made optional? Yes but the flavor payoff is just too good to truly be optional. Those flecks of browned butter in the frosting are like vanilla bean flecks but possibly better.

• Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings

BROWNED BUTTER CARRTO CAKE SCONES

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 1/2 cup (1 stick) unsalted butter*
• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch salt
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots**
• 1/2 cup sweetened shredded coconut***
• 1/2 cup chopped walnuts***
• 1/2 cup mini cinnamon chips***
• Heavy cream or milk
• Coarse sugar

FROSTING

• 1/4 cup (1/2 stick) unsalted butter*
• 4 oz. cream cheese, room temperature
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter**** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knives until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips***. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.

Notes

*3/4 cup total butter used in recipe, but 1/2 cup in the scones and 1/4 cup in the frosting. **Grated on the small side of a box grater. ***Coconut, walnuts, and cinnamon chips are optional but delicious. Could also use raisins, pecans, and/or white chocolate chips. ****Will be slightly less than 1/4 cup due to losing some liquid during the browning process, but that's fine.

Source: Adapted from my Brown Butter Glazed Peach Scones.

This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.

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I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.

On top of that I recently learned they are an unsustainable fruit.

Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.

While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.

So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!

One year ago: Buckeye Macaron Cake

Three years ago: Purple Sweet Potato Pie

Four years ago: Daytrip to Athens, Ohio

Five years ago: Salted Caramel Apple Cider Bliss

Six years ago: Peanut Butter Turtle Cookie Cups

Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Eight years ago: Pumpkin Baklava Bars

Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Ten years ago: Gluten-Free Cake Batter Pancakes

EDAMAME GUACAMOLE (NO AVOCADO)

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups frozen, shelled edamame
• 2 garlic cloves
• 1/4 cup packed fresh cilantro leaves
• 2 Tbsp plain Greek yogurt
• 1/4 cup water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped tomato
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded (optional)

Directions

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
3. Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.

Source: Adapted from Nutty Edamame Dip and Guacamole Seasoning.

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These orange creamsicle cheesecake bars are loved by all ages. With a swirled orange and white top and a golden Oreo crust, what’s not to love?

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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You know those orange creamsicle ice pops? Along with the strawberry shortcake ones, they were a delicacy when I was growing up. I honestly haven’t checked the frozen section to see if either are still around, but the prior was the inspiration for these orange creamsicle cheesecake bars.

With a golden Oreo crust, the cream cheese filling is made orange in color and flavor with the help of real orange zest, orange extract, and a little food coloring. But make sure to reserve a little bit plain to make that creamy white swirl on top.

Need more creamsicle in your life? Try my orange creamsicle cupcakes and white chocolate chip orange creamsicle cookies!

More #NationalCheesecakeDay Recipes

• Peach Cheesecake from Fresh April Flours
• Chocolate Chip Cookie Dough Cheesecake from House of Nash Eats
• Chocolate Peanut Butter Cheesecake from That Recipe
• Easy No Bake Cheesecake from Salt & Baker
• Mini Chocolate Cheesecakes from Making Miracles
• White Chocolate Raspberry Cheesecake from Devour Dinner
• Mini Chocolate Chip Cheesecakes from Cheese Curd In Paradise
• Instant Pot Vanilla Cheesecake from Karen’s Kitchen Stories
• Easy No Bake Cherry Cheesecake in a Jar from Blogghetti
• Strawberry Cheesecake from Life Love and Good Food
• Mini Oreo Cheesecakes from Kathryn’s Kitchen Blog
• Instant Pot Vanilla Bean Cheesecake with Blueberry Compote from Hezzi-D’s Books and Cooks
• No Bake Fresh Mint Cheesecake from A Day in the Life on the Farm
• Mini S’mores Cheesecakes from The Freshman Cook
• Mocha Cheesecake from The Redhead Baker

One year ago: Matcha Swirl Cheesecake Bars

Four years ago: Monthly Meal Plan: August

Five years ago: The 2016 Ohio State Fair

Six years ago: Lavender Vodka Lemonade

Seven years ago: Spicy Honey Mustard Hard Pretzels

Eight years ago: Bananas Foster Mini Cheesecakes

Nine years ago: Spaghetti Squash with White Cheddar Cheese Sauce

ORANGE CREAMSICLE CHEESECAKE BARS

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Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 8 oz. (approximately 16) whole golden Oreos, finely ground in food processor
• 3 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain Greek yogurt
• 1/2 cup sugar
• 1-1/2 Tbsp all-purpose flour
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp orange extract
• 1 orange, zested
• Few drops red and yellow (or orange) food coloring

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set and just barely golden. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and flour until well blended. Add eggs, 1 at a time, and vanilla beating on low speed just until blended.
4. Remove 1/2 cup plain batter and place in small bowl. Into the remaining batter, whisk in the orange extract and zest until well incorporated. Add just enough red and yellow food coloring to reach desired orange color. Spoon orange batter into crust and top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
5. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Source: Adapted from my Matcha Swirl Cheesecake Bars.

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All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

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Enjoy two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??

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You know I love a good mashup. There is just too much good food in the world to have time to try it all, so why not combine them? My latest creation is the combination of potato salad and jalapeno poppers for the perfect BBQ side dish.

Not into all the heat? You can obviously reduce the amount of jalapeno you add. Or maybe you think that 3 is not enough, be my guest and add more. I certainly am heavy handed on any recipe that calls for garlic so I understand that some things are to taste. But if you enjoy jalapeno poppers, I am certain this potato salad (or the pasta salad version) is for you. Or maybe you need a finger food for your event, in which case you should try Jalapeno Cream Cheese Pinwheels.

Today should have been the actual day we boarded our flights to Memphis for BBQ Fest. I know we all have cancelled plans or, more likely, actual life problems as a result of the coronavirus pandemic, so I’m not looking for sympathy but it was very serendipitous that this #BBQweek event is happening this week and I am grateful for it.

Now all I need is drinko (think plinko but with drinks at the bottom), some old school rap (Biz Markie was performed one year), and a BBQ cheese plate and I’m good to go. Looking for other ideas for your backyard BBQ? Scroll through the list below.

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor’s Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

One year ago: Beet Potato Salad

Four years ago: Blueberry Coconut Mojitos

Five years ago: Sourdough Demi Baguettes

Six years ago: Strawberry-Rhubarb Granola Crumble

Seven years ago: Grizz-Pops

Nine years ago: Pomegranate-Goat Cheese Ball

JALAPENO POPPER POTATO SALAD

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Yield: 8 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. medium red potatoes (about 5-6)
• 8 oz. plain Greek yogurt (or mayonnaise)
• 4 oz. cream cheese, room temperature
• 2 jalapenos, diced (seeds removed for less heat if desired)
• 6 slices of bacon, cooked and crumbled
• 1/4 cup extra virgin olive oil
• 1 cup shredded sharp cheddar
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)

Directions

1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes, about 10-20 minutes depending on size. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
3. Peel the cooled potatoes (or leave on if you prefer), chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
4. Place in serving bowl, cover and refrigerate until ready to serve.

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This Indian-inspired pizza is made with one of my favorite locally made marinades – Sabauce!

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I love when local companies collaborate to create something amazingly delicious. But often times they are only for a limited time. For example, Mikey’s Late Night Slice and Sabuace made a pizza together and it was incredible! They made both a chicken version and a chickpea version and honestly they were equally delicious.

I recently was reminiscing about this pizza and decided to make it myself at home. With a little helpful input from the guys behind Sabauce, I think I came pretty damn close! The base is a mixture of marinara and Sabauce, topped with mozzarella, tomato, red onion, and either chicken or chickpeas marinated in Sabauce.

Instead of choosing between chicken and chickpeas, I went ahead and used both! But you could easily just use one or the other based on your preferences. Gotta love the forgiving nature of pizza toppings!

To finish it off, the pizza is topped with a swirl of Greek yogurt, sprinkled with fresh cilantro, and the crust is brushed with garlic butter. It’s one heck of a pizza, so get your hands on some of that marinade ASAP.

This was definitely one of the best pizzas I have made. It’s unique enough to excite the palate but is approachable to those who have never experienced Indian flavors before.

We use this Indian-inspired Sabauce marinade all the time, especially when we are looking for an easy way to add flavor to a quick meal – use it in chicken, steak, lamb, veggies, anything! And no this isn’t sponsored ;-). But they did give me promo codes to share FREESHIP or INSTA10 to use for online orders!

Four years ago: Chewy Mojito Sugar Cookies

Five years ago: Root Beer Float Brownie Cupcakes

Eight years ago: Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar

Nine years ago: Garlic Rolls

SABAUCE CHICKEN & CHICKPEA PIZZA

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Yield: 1 pizza Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. cooked chicken breast, chopped or shredded
• 1 (8 oz.) can chickpeas, drained and thoroughly dried
• 1/2 +1/4 cup Sabuace marinade, divided
• 1/2 cup marinara or pizza sauce
• 1 recipe pizza dough, risen
• 1 cup shredded mozzarella
• 1 roma tomato, thinly sliced
• 1/4 cup thinly sliced red onion
• 2 Tbsp Greek yogurt
• Fresh chopped cilantro
• Garlic butter

Directions

1. Preheat the oven to 450 with a pizza stone* on a rack placed on the bottom third. Place chicken and chickpeas in a small bowl and cover with 1/2 cup Sabauce. Cover and let marinate for at least 30 minutes while the oven preheats. In another small bowl, mix remaining 1/4 cup Sabauce with 1/2 cup marinara. Set aside.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with cheese, tomato slices, red onion, chicken, and chickpeas.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven, top with a swirl of Greek yogurt swirl, sprinkle with cilantro, and brush crust with garlic butter. Slice and serve.

 

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

What’s better than a glass of rosé? Baking into a cupcake topped with fresh raspberry frosting and sprinkles.

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One good thing to come out of all this social isolation? Lots of Skype dates with friends! One friend even rounded up a bunch of local comedians and hosted a virtual live stand up show.

Both Bob and I have had happy hour skype sessions with friends, drinking our beverage of choice. That way anyone needing a drink during this mayhem doesn’t have to drink alone.

I decided to eat my wine instead of drinking it in order to make these rosé cupcakes topped with fresh raspberry frosting. Topped with plenty of sprinkles to help brighten your day.

To create these cupcakes, I had help from Adams Extract twice as strong vanilla extract, natural food coloring, and Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Friday #SpringSweetsWeek Recipes

• Blueberry French Toast Casserole by Fresh April Flours
• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n’ Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Dark Chocolate Raspberry Almond Truffles by Family Around the Table
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
• Lemon Blueberry Fritters by Cindy’s Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
• Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene’s Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy

Three years ago: Root Beer Glazed Ham

Four years ago: Weekly Meal Plan: March 28-April 3

Five years ago: Blood Orange Curd

Six years ago: Pig Cupcakes

Seven years ago: Dark Chocolate Peanut Butter Half & Half Cookies

RASPBERRY ROSÉ CUPCAKES

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Yield: 2 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 box white cake mix
• 1/3 cup plain Greek yogurt
• 1-1/3 cup rosé wine
• 3 eggs, room temperature
• A couple drop Adams Extract red food coloring, if desired

FROSTING

• 1 cup unsalted butter, room temperature
• 1 tsp Adams Extract twice as strong vanilla extract
• 1/2 tsp salt
• 6 oz. fresh or frozen raspberries, pureed, plus extra for garnish
• 3–4 cups powdered sugar, sifted
• Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend (white, pink, gold), for decoration

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together cake mix, yogurt, wine and eggs for about 3 minutes until nice and smooth. Spoon batter into 24 cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool completely.
4. To make the frosting, cream butter, vanilla, and salt in a mixer bowl. Add 1 powdered sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining powdered sugar, 1 cup at a time.
5. When the frosting is not runny, but still a bit thick, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then pipe frosting on cool cupcakes. Garnish with fresh raspberries and sprinkles if desired.

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It’s been a long time since I’ve made a baked oatmeal, so why not make it buckeye-style for #PBchocSat!? I even put a dollop of peanut butter on top to resemble the eye of the buckeye. It may be the weekend but sometimes I don’t have much more time that a weekday to prepare breakfast, so this is a nice in between. Easy to prepare and ready in 20 minutes.

Today I won’t be watching much football because I am visiting my mom for some early birthday celebrations – she will be 72 years young! My brother and his family are visiting as well so it should be a good time. I can’t remember the last time we were all in her neck of the woods at the same time together. We are spoiled because she usually visits us.

I’m not entirely sure what we will get into, we won’t have a lot of time there unfortunately but it’s better than nothing. We will probably just hang out and have a little feast. A little pre-Thanksgiving preparation haha. I am just excited to see her not in the hospital this time around!

Three years ago: Holiday Cut-Out Brownies

Four years ago: Root Beer Chocolate Chip Cookies

Five years ago: Pita Breakfast Pizza for One

Six years ago: Chocolate Peanut Butter Cookie Dough Roulade

Seven years ago: Tortellini with Guiltless Pumpkin Alfredo

Eight years ago: Butternut Squash Lasagna

BUCKEYE BAKED OATMEAL

Serves 1

Ingredients:

1/2 cup old-fashioned rolled oats

1 Tbsp cocoa powder

1 tsp brown sugar

1/8 tsp cinnamon

Pinch salt

1/2 cup milk

1/4 cup vanilla Greek yogurt

1 Tbsp creamy peanut butter, divided

Directions:

1. Preheat oven to 375 degrees and grease a 16 oz. ramekin.
2. In a small bowl, mix together the oats, cocoa powder, brown sugar, cinnamon. Stir in the milk, Greek yogurt, and 1 tablespoon peanut butter. Pour into prepared ramekin.
3. Bake oatmeal for 25-30 minutes, or until oatmeal is set. Remove from oven, top with remaining peanut butter, and serve.

Source: Adapted from my Individual Baked Pumpkin Oatmeal.

An awesome quiche doesn’t have to be complicated. Use a prepared crust and precooked ham to make life easier, then just add eggs, fresh asparagus and a simple hollandaise sauce.

Let’s get real – the holidays (and often real life) are not those picture perfect images we are presented with on a daily basis. It’s often crazy and stressful, and a lot of those emotions revolve around cooking. To make things easier, Smithfield is here to save the day with their Anytime Favorites line of fully cooked products (such as diced ham and ham steaks), making them easy to throw into a recipe so you can spend less time slaving away in the kitchen.

We often focus all our attention on the big holiday meals – planning the menu and basically preparing/cooking for a week straight. But what about all those other meals? I bet your family is hanging out for more than just the one day and I doubt you’re going to have the energy to make something complicated. So let’s start with an easy breakfast/brunch option that will still impress.

I picked up some of Smithfiield Anytime Favorites diced ham in the packaged meat section and threw it into a refrigerated pie crust (not going to pretend you have time to make that from scratch) along with asparagus and eggs. If you have a moment to spare while the quiche is baking, whip up my easy hollandaise sauce that uses Greek yogurt as the base. It seriously comes together in 5 minutes.

Another great easy breakfast option is a casserole, which can be prepared the night before and thrown into the oven in the morning. All about shortcuts and things that can be done ahead of time when it comes to the holidays, or heck any time of year. What are your quick and easy recipe or tips and tricks to survive busy times?

One year ago: Lentil Taco Skillet

Three years ago: Coconut-Pumpkin Pie

Four years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Five years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Six years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Seven years ago: Cashew Chicken Lettuce Wraps

Eight years ago: Chicken Alfredo Biscuit Casserole

EGGS BENEDICT QUICHE

Serves 6

Ingredients:

QUICHE

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

1-9 inch unbaked pie crust

6 asparagus spears, ends trimmed and chopped (+ 4 trimmed and halved for toppings

1 (8 oz.) pkg. Smithfield® Anytime Favorites® diced ham

5 large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

GREEK YOGURT HOLLANDAISE

1/4 cup plain whole milk Greek yogurt

2 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot sauce

Directions:

1. Preheat oven to 350 degrees. Roll out pie crust and fit into a 9-inch pie pan.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus and ham. Spoon filling into crust.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over filling and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.
5. While the quiche bakes, make the hollandaise. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.

Source: Adapted from my Greek Asparagus Quiche and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.