Biscoff Puppy Chow

Biscoff Puppy Chow/Muddy Buddies

Biscoff Puppy Chow/Muddy Buddies

Yes.  I have lost all self-control.  It is not often that one should admit defeat but at this point in my life I think it is only fair to say: I give up.

I am addicted to Biscoff.

Pure and Simple addiction.  This stuff makes me weak at the knees.  Makes my heart flutter and gives me goosebumps.  I sound crazy….I know.  I am crazy.  Who obsesses over a simple food item like that?  Me….that’s who.  The weak one!

So with nothing futher, here is the recipe.  I can eat my weight in this stuff….which evidently might be increasing  if I keep eating this stuff…it’s a losing battle this addiction of mine!

OK...take a good long look at this madness. It may seem like nothing but it's EVERYTHING!

OK…take a good long look at this madness. It may seem like nothing but it’s EVERYTHING!

Ingredients:

9 cups crispy rice cereal squares

3/4 cup Biscoff spread, creamy (Speculoos)

1/4 cup butter

1 cup semi-sweet chocolate chips

1 teaspoon vanilla

2 cups confectioners’ sugar

1 teaspoon cinnamon

1 teaspoon cocoa powder

How to:

Put your cereal in an extra-large bowl.  Trust me, extra large….you need room otherwise stuff goes flying everywhere!  Set aside.

In a large ziplock bag combine your confectioner/powdered sugar, cinnamon and cocoa powder.  Close your bag and combine everything together, no rhyme or reason just do your best!  Set aside.

In a medium size saucepan combine your Biscoff spread, butter, chocolate chips and vanilla.  Melt on low and stir until well combined.  The mixture will be pretty thick but that’s OK.  Pour over your cereal and using what ever works for you, gently fold everything so that your cereal are all covered with your Biscoff mixture.  Yes, it does take a little effort and yes you will crush some along the way but it is so worth it.  SO WORTH IT!  (can you tell I am in love!!!)

I know this picture is gasly...I apologize but it's what happens!

I know this picture is horrid…I apologize but it’s what happens!

Once your cereal is covered by the Biscoff mixture pour everything into your powdered sugar bag.  Close it up and start to shake it (gently) to cover everything!!!!!

OK...these pics are crazy bad but TRUST ME please this is super duper delish!

OK…these pics are crazy bad but TRUST ME please this is super duper delish!

Now the hard part…..let this cool.  Pour into a large bowl or rimmed baking sheet and DO NOT TOUCH IT….ah who am I kidding?  Try a bite or 15….so amazing.  But if you manage to let it cool it will be the bestest treat your will EVER eat.  So delicious.

come to mama....this is heavenly!

come to mama….this is heavenly!

Note: these are also called Muddy Buddies.  Also if you cannot find Biscoff Spread you can always go classic and use peanut butter.  You may want to skip the cinnamon with the confectioner/powdered sugar….or not.

Another Note: my sweet husband bought me a bag (the size of a small child) of peanut butter & chocolate puppy chow the other day.  I told him if he did that again I would torture him.  I ate the whole flippin bag.  He saw I had an issue with puppy chow, so he didn’t buy anymore….so I made my own.  Crazy….I am telling you I AM CRAZY!

want some?

want some?

Another  Note: Biscoff or Speculoos is usually found near the peanut butter and Nutella (which is so last year…hahaha)

in case you have never heard of Biscoff/Speculoos/Cookie Spread....GASP.....

the good stuff….real flippin’ good!

Printer Friendly: Biscoff Puppy Chow

I ate 4 times that amount today....I am hopeless!

I ate 4 times that amount today….I am hopeless!

Peace and when is the intervention?

Isabelle

Scotcharoos (my way)

Scotcharoos <3

Scotcharoos <3

Some days I think I live under a rock.  I honestly had never heard of Scotcharoos until a few days ago.  Truth be told when I saw the picture of a lovely dessert treat I wanted to make Sunshine for prom night at her friend’s house, I thought it was simply a layer of Rice Krispies squares.  I saw the name but thought nothing of it.  Then my friend Chris came over and I showed her the recipe and she said: “oh yea I love Scotcharoos….”

What?  ummmm…..OK.

So then I had this flashback of never having tried Hamburger Helper until I married Mr. Man.  Never having ordered Chinese take-out until I moved in with the “princess” in college.  Never having Spam…still!

What’s a silly girl to do?  Make Scotcharoos and make some pretty darn good one at that!  So take that stupid rock over me!  :/

these little gems are so flippin' amazing!

these little gems are so flippin’ amazing!

Please note this is not the “classic scotcharoos” these have been Isabellized…what ever that means!

Ingredients:

6 cups rice Krispies cereal

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

2 cups chocolate chips, divided

1 cup butterscotch chips

1/2 cup peanut butter chips

How to:

Spray a 9X13 baking dish with cooking spray, set aside.

In a large bowl combine your cereal with 1 cup chocolate chips.  Set aside.

In a saucepan, combine your corn syrup and your sugar.  On medium heat gently stir until sugar has melted.  Remove from heat and add your peanut butter.  Gently stir until combined and creamy.  Add to your cereal and chocolate chips mix.  Quickly stir.  The heat from the peanut butter mixture will melt some of your chocolate chips, go for it. Don’t worry about it too much.  It will taste amazing.  Spread your mixture into your prepared pan.  Set aside.

the peanut butter mixture is quite spectacular if you ask me!

the peanut butter mixture is quite spectacular if you ask me!

all set!

all set!

In a heat proof dish combine your 1 cup chocolate chips with your butterscotch chips.  Starting with 30 seconds heat in your microwave.  Stirring after each time.  (I did 30 secs then another 30 secs. but followed with 15 seconds increments as to not burn my chips)  Once completely melted pour over your cereal mixture and spread evenly.  Set aside.

chocolate & butterscotch make a beautiful friendship!

chocolate & butterscotch make a beautiful friendship!

In another small heat proof dish melt your peanut butter chips in microwave.  Again stirring after each time.  (I would suggest 15-20 seconds increments)  Using a spoon, place dollops of your melted chips over the chocolate/butterscotch layer.  Using a knife gently run through to swirl the peanut butter with the chocolate/butterscotch layer.  Done!  Place in your fridge (if in a hurry) or leave to cool at room temperature until chips have hardened.

there is no rules here....just dollops of peanut butter! Whatever works!

there is no rules here….just dollops of peanut butter! Whatever works!

pretend to be an artist....a peanut butter artist!

pretend to be an artist….a peanut butter artist!

OH MY WORD.....pure art!

OH MY WORD…..pure art!

Voila!!!! One of the best treat I have had in a long time….SUPERB!

I want this piece right now!

I want this piece right now!

Printer Friendly:  Scotcharoos

so so so perfectly fabulous!

so so so perfectly fabulous!

Note: these are simply jaw-dropping delicious….addictive….not something that will get you bikini ready….beware my friends, one could eat a whole pan of these goodies!

don't you just want to take a bite?  ;)

don’t you just want to take a bite? ;)

Peace and Rock,

Isabelle

Tomato Soup Cake with Cream Cheese Frosting

Tomato Soup Cake with Cream Cheese Icing

Tomato Soup Cake with Cream Cheese Frosting

At first I thought: yuck…

Then I remembered my: Not your mama’s apple pie  which is made with green tomatoes.

So I figured if Nate, my husband’s buddy from the Firehouse says it is delicious then who am I to judge.

I made the cake….turns out Nate’s Mom knows how to make a great cake even if it is with canned tomato soup, which I have never been a fan of, case and point: Cream of Roasted Tomato Soup.

reminiscent of a spice cake, slightly similar in color to a carrot cake....but absolutely delicious and moist!

reminiscent of a spice cake, slightly similar in color to a carrot cake….absolutely delicious, flavorful and moist!

Ingredients:

2 cups flour

1 teaspoon cinnamon

1-1/3 cups sugar

1/2 teaspoon ground cloves

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon allspice

1 can condensed tomato soup

1/2 cup shortening

1/4 cup water

2 eggs

 How to:

Preheat your oven to 350 degrees F.  Grease and flour an 9 X 13 baking pan.  Set aside.

In a large bowl combine your flour, cinnamon, sugar, ground cloves, baking powder, baking soda, and allspice.

Add your tomato soup and shortening, beat until well blended.  Add your water and eggs.  Beat for 3 minutes.  Spread into your prepared pan.  Bake for 35-40 minutes until toothpick inserted in center comes out clean.  Let stand 10 minutes.  Remove from pan and cool on rack.  Cool completely before frosting.

a gorgeous pinkish orangy hue...very pretty!

a gorgeous pinkish orangy hue…very pretty!

wow! the smell is absolutely amazing!

wow! the smell is absolutely amazing!

Cream Cheese Frosting:

Ingredients:

8-ounce cream cheese at room temperature

1 tablespoon milk

1 teaspoon vanilla

1 lbs confectioner sugar

How to:

Whip cream cheese until light and fluffy.  Add you milk and vanilla combine well.  Gradually add your sugar until well blended.

cream cheese frosting....simply magical!

cream cheese frosting….simply magical!

Do you guys have an unusual recipe you would like to share with me?  If interested please email me at: isamvor@comcast.net I would love to blog with all my readers all the fun, perhaps bizarre yet delicious recipes that you want to share with me/us.

you know it's a good cake when my mom tells me it's a perfectly delicious and she must have it for breakfast as well! ;)

you know it’s a good cake when my mom tells me it’s perfectly delicious and she must have it for breakfast as well! ;)

Printer Friendly:  Tomato Soup Cake with Cream Cheese Frosting

Peace and Let’s be unusual,

Isabelle

Sour Chocolate Cake

Sour Chocolate Cake

Sour Chocolate Cake

I found this recipe a while back in my Saveur magazine.  I guess I held on to it so I could find a good reason to make it.

Reason #1.  We were on vacation.

Reason #2.  It was HOT outside and I was in heaven.

Reason #3.  I sat by a pool all day with nothing to do but sit.

Extra reason: I made dinner for everyone as a thank you for having us spend Spring Break with them….which meant my horrible lovely brother and my BFF Janine’s terrible wonderful husband Dan could torture me all night.  AND I FED THOSE TWO BAD BOYS!

Saying things like: “it’s more of a door stopper than a cake!”  “knocking on the table…what’s that?  Isabelle’s cake”  “remember when we were kids eating peanut butter and soda crackers having a whistling contest?  This cake would work as well”  “moisture, where are you?”  “I know what it’s like to eat sand now”  and on and on….

;)  I do love them both immensely but they thrive on torturing me!

this is what was left after they teased me about the cake....!

this is what was left after they teased me about the cake….!

Ingredients:

For the cake:
½ cup milk
1½ tsp. white vinegar
¾ cup shortening, plus more for greasing
2 cups flour
2 cups sugar
2 tsp. ground cinnamon
1 tsp. baking soda
½ cup cocoa powder
8 tbsp. unsalted butter
3 eggs, lightly beaten

For the icing:
2 cups confectioners’ sugar
3 tbsp. cocoa powder
¼ cup milk
5 tbsp. unsalted butter

How to:

For the cake:

Mix milk and vinegar in bowl; let sit until slightly curdled, about 10 minutes.

Heat oven to 350 degrees F.  Grease a 9″x13″ baking dish with shortening. Set aside.

Whisk flour, sugar, cinnamon, and baking soda, in a bowl; make a well in the center.  Bring shortening, cocoa powder, butter, and 1/2 cup water to a boil in a 1-qt. saucepan.  Cook, whisking constantly, until smooth, 5-7 minutes; let cool slightly.  Whisk in milk mixture and eggs.  Stir wet ingredients into dry ingredients until a smooth batter form.  Pour batter into greased pan and smooth top.  Bake until a toothpick inserted in the center comes out clean, 25-30 minutes; let cool.

the start

the start

baked

baked

For the icing:

Whisk confectioners’ sugar and cocoa powder in a bowl.  Simmer milk and butter in a 2-qt. saucepan over medium heat until butter is melted, 3-4 minutes.  Whisk in sugar mixture until smooth.  Pour icing over cake; let set completely, about 30 minutes.

and the icing on top :)

and the icing on top :)

Printer Friendly: Sour Chocolate Cake

 pretty good cake if you ask me...OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

pretty good cake if you ask me…OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

Peace and I have my reasons,

Isabelle

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

I have been making this recipe for quite some time.  I don’t even know why I haven’t shared it with you guys.  It is so delicious.  Kids love it and you can truly make the whole thing in no time.  It is not too sweet.  It is a quick breakfast on a busy morning and it is absolutely amazing with a hot cup of tea.

I think that it would probably be easy to swipe the chocolate chips with blueberries or peanut butter chips or butterscotch chips…I say this but in all honesty I haven’t tried it simply because the hormonal wonderful teens that always hang at our house are somewhat obsessed in love with chocolate!

look at that gorgeous color and the amazing crust!  YUM!

look at that gorgeous color and the amazing crust! YUM!

Ingredients:

1 3/4 cups all purpose flour

1/2 cup rolled oats (old fashion NOT quick oats)

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into small pieces and kept very cold

1 cup semi-sweet chocolate chips

1/2 cup cold buttermilk

1 egg

1 teaspoon vanilla

1 egg, whisked (for topping)

Raw/Torbinado sugar  (for topping)

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your flour, oats, brown sugar, baking powder, baking soda and salt.  Add your cold butter.  Using a pastry cutter or your finger combine your butter to your flour mixture until you have a coarse mixture.  You shouldn’t have pieces any larger than a pea.

I do love my pastry cutter!

I do love my pastry cutter!

Add your chocolate chips, buttermilk, 1 egg and vanilla.  Using a wooden spoon combine until all liquid is absorbed.  Your dough will be extremely sticky.  Dump everything on a well floured surface (wooden cutting board is best in my opinion).  Using your hands (best tools known to man!) knead your dough gently until your have a soft texture (do not over knead).  Form into an 8 or 9-inch circle about 1- 1 1/2-inch thick.  Cut into 8 pieces.  Put all 8 scones on your prepared baking sheet.  Brush with your whisked egg and sprinkle with your raw sugar.  (amount suggestive to taste, about 1/2 teaspoon per scones I guess)

make sure it is not too thin

make sure it is not too thin

8 "almost even" pieces ;)

8 “almost even” pieces ;)

ready to go!

ready to go!

Put in your preheated oven and bake for 17-18 minutes.

doesn't that look so scrumptious?

doesn’t that look so scrumptious?

take a closer look...don't you just want to take a bite?!

take a closer look…don’t you just want to take a bite?!

Let cool and enjoy.

perfect afternoon snack!

perfect afternoon snack!

Note: I like to cut my butter into small pieces and put it back in the fridge for a few minutes while I get everything else ready.  I find that by the time I cut my butter into the small pieces it has already started to warm/melt just from the heat of my hands….just a thought maybe your hands don’t melt butter!  ;)

my basket for the teens' breakfast

my basket for the teens’ breakfast

Printer Friendly: Oats and Chocolate Chip Scones

Peace and I am probably more hormonal than they are,

Isabelle

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake

Ingredients:

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. :(

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

Printer friendly: Pineapple Coconut Loaf Cake

Peace and Monster,

Isabelle

Citrus Tea Cookies

Citrus Tea Cookies (and one of my favorite mug)

Citrus Tea Cookies (and one of my favorite mug)

We have been drinking tea, buying tea, talking about tea.  So much so that we have an overflowing and 100% dedicated Tea drawer….with an extra container of tea on the side.

We have tea for the masses: chai tea, sleepy time tea (for the old folks), green tea, coconut chai tea (my fave), ginger pear tea, chamomile tea, lemon ginger tea (great for upset stomach), passion fruit mango tea, red velvet chocolate tea (yuck!), British tea (makes you sound worldly), pomegranate tea….I will stop before you lose your mind.

see for yourself....it's a mad tea house

see for yourself….it’s a mad tea house

isn't this the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

aren’t these the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

What goes best with tea?  COOKIES….tell me you saw that coming!  Ha….predictable aren’t I?!

lovely, light, not overly sweet and oh so pretty!

lovely, light, not overly sweet and oh so pretty!

Ingredients:

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter at room temp

1/2 cup sugar

1 egg

1/2 teaspoon almond extract

Zest and juice 1 lemon

Zest and juice 1 orange

How to:

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper or silicone mats.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder and salt.  Set aside.

In your mixer cream your butter with your sugar.  Add your egg, combine well.  Add your almond extract, zests and juices.  (note: both my lemon and orange produced just shy of 1/2 cup of juices combined).  Add your dry ingredients.  Mix until just combined.  Using a medium size scoop or spoon drop your cookie dough onto your prepared pans.  Bake in your preheated oven for 10-11 minutes.

this dough smells like citrus heaven!

this dough smells like citrus heaven!

gorgeous dollops of cookie dough

gorgeous dollops of cookie dough

done! Time to relax and enjoy your hard work :)

done! Time to relax and enjoy your hard work :)

Let cool and enjoy with a delicious cup of tea :)

Note:  this doesn’t make a lot of cookies….but since it is January and we are all trying to be healthy and all that jazz I figure I should try to over do it.  Also the cookies are not super sweet, feel free to up the sugar if prefer but I feel that it is a tea cookie and therefore should blow your sweet tooth!   Finally, I used a blood orange hence the pink hue to my cookies, feel free to use what ever type of oranges your like or even orange juice if that is all you have.

one last look...even the inside of this cookie is perfect!

one last look…even the inside of this cookie is perfect!

Printer Friendly: Citrus Tea Cookies

Peace and Let’s Have Tea,

Isabelle

Blueberry Swirl Bundt Cake

Blueberry Swirl Bundt Cake

Blueberry Swirl Bundt Cake

My sister-in-law (Mr. Man’s sister) gets me magazine subscriptions for my birthday.  Last year she included the Cook’s Illustrated subscription.  It is a wonderful publication.  Thing is, they really get down to the nitty gritty of why, how and why some more….something we all know is way too time consuming for a multi-tasker like myself.  I just have to get to whatever I need to do in about 1 shot and sometimes less!  Glad they do their homework, for them, for me….for all of us!

When I read their recipe for Blueberry Bundt Cake I was taken back on how simple and logical it was to make a blueberry puree (they called it a blueberry filling) for the cake as opposed to simply adding the blueberries to the cake mix.  Even distribution of the blueberry taste is pure genius!  Why didn’t I think of that?!  Well…..I remember….I didn’t think of that because I was probably rushing to make my cake in the past and didn’t stop to calculate how better it would be if the blueberries were evenly dispersed!

This is a beautiful cake, the taste is out of this world and it really elevates a simple blueberry Bundt cake to become an elegant dessert.

cake....such a marvelous creation!

cake….such a marvelous creation!

(Yes…I did change a few things….I had to make it mine!)

Ingredients:

For the Cake:

3 cups all-purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup buttermilk

Zest of 1 lemon

3 tablespoons fresh lemon juice

2 teaspoons vanilla

3 large eggs plus 1 large yolk

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

2 cups sugar

For the blueberry puree:

3/4 cup sugar

1/2 teaspoon cornstarch

2 cups fresh or thawed frozen blueberries

Zest and juice of one lemon

How to:

For the puree:

In a small saucepan combine your sugar, cornstarch, blueberries, lemon zest and juice.  Using a wooden spoon combine everything well.  Bring to a boil and reduce to a simmer.  Let your mixture simmer for about 20 minutes.  Remove from the heat.  Using an immersion blender (or in your blender) puree your mixture.  I wanted some blueberry texture so I didn’t make it completely soft.  Let this cool to room temperature (very important to let it cool to room temperature to obtain the proper texture).  You will notice your puree will start to look and feel like jelly.  Set aside until ready to use.

thick delightful blueberry puree! YUM!

thick delightful blueberry puree! YUM!

For the cake:

Preheat your oven to 325 degrees F.  Grease and flour your Bundt cake pan.  Set aside.

In a large bowl whisk your flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a medium bowl combine your buttermilk, vanilla, lemon zest and juice.  Set aside.

In a small bowl whisk your eggs.  Set aside.

In your mixer cream together your butter and sugar until pale and fluffy (about 3 minutes).  Add your eggs, combine well.  Reduce speed to low and add 1/3 of your flour mixture, followed by half of buttermilk mixture, mixing until just incorporated.  Repeat using 1/2 of remaining flour mixture followed by remaining buttermilk mixture.  Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined.

Spoon half the batter into your prepared cake pan.  Smooth top.  Using the back of a spoon, create 1/2-inch deep channel in center of batter.  Spoon half of puree into channel.  Using a butter knife thoroughly swirl filling into batter.  Repeat swirling step with remaining batter and puree.  *there should be no large pockets of puree remaining.

the groove ;)

the groove ;)

here we go!

here we go!

it all makes sense...doesn't it?

it all makes sense…doesn’t it?

don't be afraid to swirl away!

don’t be afraid to swirl away!

and keep going and going....

and keep going and going….

looking all swirled up (does that even make sense?)

looking all swirled up (does that even make sense?)

Bake in your preheated oven for 60-70 minutes (mine took 65).  Let cake cool on a wire rack for about 10 minutes, then invert cake directly onto wire rack.  Let cake cool for a few hours prior to serving.

fresh out of the oven!

fresh out of the oven!

Printer Friendly: Blueberry Swirl Bundt Cake

take a closer look inside! So gorgeous!

take a closer look inside! So gorgeous!

time to reward yourself for your hard work!

time to reward yourself for your hard work!

Peace and Genius,

Isabelle

Peanut Butter Cake

Peanut Butter Cake

Peanut Butter Cake

I love my husband.  I love that he is Captain of The Nice People Club… (a club I have NEVER been invited to…surprisingly!) but honestly I think he doesn’t know how to say no to people.  He went to a local Health/Holistic Fair for his magazine.  He met a lot of lovely people….and he bought me a small cookbook.

So anyway the cookbook (if you can call it) is filled with lovely homemade little recipes.  All of which benefits an animal shelter, so in his defense it all went to a good cause.  Problem is: I am a cookbook addict.  If I get a new one I HAVE to make something from the cookbook IMMEDIATELY….so on this lovely and rainy Sunday I decided that the Peanut Butter Cake with Peanut Butter Icing was my only choice.

1. I have all the ingredients

2. Peanut Butter is one of my fave

3. I didn’t have a dessert (which is also a problem when you are trying to be good and not eat too many sweets….)

4. My peeps like cake

and finally 5. I could make this cake with my eyes closed and holding a drink! (and I did!!!!!!)

a perfect choice if you ask me :)

a perfect choice if you ask me :)

Ingredients:

For the cake:

1 stick unsalted butter

1 cup water

1 cup peanut butter (creamy or crunchy)

2 cup all-purpose flour

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tablespoon vanilla

1 teaspoon baking powder

1/2 cup canola oil

1/2 cup milk (I use 2% organic milk)

For the icing:

1 stick unsalted butter at room temperature/softened

1 cup peanut butter

1/3 cup milk

3/4 cup brown sugar

How to:

For the cake:

Preheat your oven to 350 degrees F.  Grease or spray a 9X13 baking pan.  Set aside.

In a medium size saucepan combine your butter, water and peanut butter.  Gently bring to a boil and let simmer for 2-3 minutes.  Let cool to room temperature.  (the mixture will thicken and somewhat separate as it cools but use a whisk and combine again)

try to contain your excitement while you look at this peanut butter mixture....riveting!

try to contain your excitement while you look at this peanut butter mixture….riveting!

In your mixer combine your flour, sugars, baking powder.  Add your vanilla, eggs, oil and milk.  Mix until just combined.  Scrape the sides of your bowl and add your cooled peanut butter mixture.  Combine well.  Pour into your prepared pan and bake in your preheated oven for 30 minutes.  Let cool to room temperature.

badabing....

badabing….

badaboom....cake done!

badaboom….cake done!

For the icing: 

In your mixer combine your butter, peanut butter, milk and brown sugar, whip until light and fluffy.  Spread over your cake.

I dusted mine with a little cocoa powder...fancy, right?

I dusted mine with a little cocoa powder…fancy, right?

I absolutely love this cake, it’s easy, it’s great for a get-together or get well surprise (please make sure they are not allergic to peanuts!)  I think pretty much everyone has these ingredients on hand!  That’s a pretty darn good recipe in my mind when you don’t need to reinvent the wheel and make something tasty and pleasing to everyone!

moist and the perfect treat for everyone!

moist and the perfect treat for everyone!

note: I did change a few things for this recipe (of course….I can’t leave anything well enough alone)  In my defense you will notice that the cookbook claims to be sugar-free….well the cake was calling for 2 cups of sugar and the icing 1 1/2 cups….mmmm that’s a bit much….even for me!

mmmmm Sugar-free??? regardless LOTS of delicious recipes!

mmmmm Sugar-free??? regardless LOTS of delicious recipes!

Printer Friendly: Peanut Butter Cake

one more pic before I say goodbye...it's a pretty photogenic cake if you ask me!

one more pic before I say goodbye…it’s a pretty photogenic cake if you ask me!

Peace and Just say NO….if you can!

Isabelle

Nutella and Peanut Butter Cookies

Nutella Peanut Butter Cookies

Nutella Peanut Butter Cookies

If you are looking for a low-fat or diet cookie you may as well stop reading now.  This isn’t the recipe for you.  This is a fun, sweet and filled with yumminess kind of cookie.  The kind you reward yourself with after a long week….or a long day…or a long life….either way I won’t judge.  You know me, any reason is a good reason to reward myself with a delicious cookie!

This all started because my friend HaeWon decided to email me a cookie recipe from King Arthur Flour ‘s website.  I think she is just trying to torture me or see how long I can stand it before I make up an excuse to make these cookies!  Nice….real nice!  So I got the email last night and I am making them of course the very next day!  Such will power I have!  My reason?  The girls are having a bunch of friends over.  The older ones are taking over the basement while the “not so little anymore” ones are hanging upstairs….kids everywhere!  The menu is: make your own pizza night.  Simple, easy and teen approved.  Of course they need a little something sweet to round things off.  Cookies are the BESTEST to make all happy!  And Nutella….well Nutella is liquid gold in our house!

You think I am kidding…..check out what I found at Restaurant Depot the other day:

7lbs tub of Nutella...that's just insane!

7lbs tub of Nutella…that’s just insane!

Yes I changed the recipe a little bit.  That’s how it goes when I bake, or cook or pretty much do anything…I make it mine!

pretty, colorful and yummy cookies!

pretty, colorful and yummy cookies!

Ingredients:

1/3 cup vegetable shortening (you could use butter but it will change the texture)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 tablespoon cold coffee (stronger the better)

1 1/2 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Nutella (or any Nutella substitute you like)

1 to 1 1/2 cups Peanut Butter M&Ms

How to:

Preheat your oven to 350 degrees F.  Line your baking sheet with parchment paper or silicone mat.  Set aside.

In a medium bowl combine your flour, cocoa powder, baking soda and salt.  Set aside.

In your mixer cream your shortening with both sugars.  Add your egg, vanilla and coffee, combine well.  Add your flour mixture, do not over mix.  Add your Nutella, again – do not over mix.  Your dough will be somewhat crumbly.  You may want to add another tablespoon of coffee, but know that you will get a different texture.  If there is more moisture in the dough it will spread out more and be less chewy.  Add your M&Ms using a wooden spoon (if you use your mixer you will crush all the M&Ms which is sad).

Using a medium (tablespoon size) scoop spoon your cookie dough onto your prepared pans.  Gently press down on each cookie.  Bake in your preheated oven for 11-12 minutes.

not the easiest dough to scoop but well worth the effort

not the easiest dough to scoop but well worth the effort

another view of the raw dough, please ignore my well worn silpat!

another view of the raw dough, please ignore my well worn silpat!

Note: this dough is very crumbly, also the M&Ms are big and you may have to move things around until everything is distributed evenly.  Also you could use chocolate chips or peanut butter chips if you don’t like M&Ms.  However they do give a wonderful little crunch to the cookies.

Fresh out of the oven smelling deeeeeeelicious!

Fresh out of the oven smelling deeeeeeelicious!

I just love the look of this cookie!

I just love the look of these cookies!

Printer Friendly: Nutella and Peanut Butter Cookies

take a closer look inside...madness! :)

take a closer look inside…madness! :)

Peace and I have great friends,

Isabelle

NOTE: My friend HaeWon has a cool new blog: Mom Of All Trades.  You really should go check it out….she is the ULTIMATE multi-tasker!  Just when I think I have accomplished a lot she posts something incredible… and she is training for marathonssssss I feel like a slug! …..crazy woman!  :)

Find my recipe here as well: