I made this last night, and it was really yummy! I'm looking forward to having the leftovers for lunch.
What You'll Need:
4-6 boneless, skinless chicken breasts, or 2 packages chicken breast tenderloins
1 bottle honey barbecue sauce
Scant 1/4 cup vinegar
1/4 cup plus 1 tbsp brown sugar
1 tsp red pepper flakes
1 tsp garlic powder
How to Make It:
Place the chicken in a large slow cooker. In a bowl, whisk together the barbecue sauce, vinegar, brown sugar, red pepper and garlic powder. Pour over chicken. Place lid on slow cooker and cook on Low setting for 4-6 hours. Fair warning: the longer you leave the chicken in the slow cooker, the more dried it will taste (especially if using thinly prepared chicken, like the tenderloins.) So for smaller pieces of chicken, aim for about 4 to 5 hours before serving.
Saturday, March 23, 2013
Wednesday, October 10, 2012
White Chocolate-Cream Cheese Frosting
This recipe pairs well with the Cranberry-White Chocolate Blondies, but I imagine it would also go well with white or dark chocolate cupcakes, dark chocolate brownies, and any number of other dishes. It's also really good just eaten straight out of the bowl. : )
What You'll Need:
1 8 oz pkg cream cheese, softened
1 cup confectioner's sugar
3 oz white chocolate (chips or chopped baking chocolate), melted
How to Make It:
Beat the cream cheese and confectioner's sugar until blended. Slowly drizzle in the white chocolate, and beat until completely incorporated.
What You'll Need:
1 8 oz pkg cream cheese, softened
1 cup confectioner's sugar
3 oz white chocolate (chips or chopped baking chocolate), melted
How to Make It:
Beat the cream cheese and confectioner's sugar until blended. Slowly drizzle in the white chocolate, and beat until completely incorporated.
Cranberry-White Chocolate Blondies
These turned out to be so pretty! I think they'd make a nice Christmas dessert, since they are red and white.
What You'll Need:
3/4 cup unsalted butter, cubed
1 1/2 cups light brown sugar
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
2 eggs
3/4 tsp vanilla
1/2 cup dried cranberries
6 oz white chocolate, chopped, or an equal amount of white chocolate chips
One recipe White Chocolate-Cream Cheese Frosting
1/2 cup chopped dried cranberries
About 3 oz melted white chocolate (chips or chopped baking chocolate)
How to Make It:
Preheat the oven to 350 degrees. Melt the butter in the microwave. Stir in the brown sugar. Transfer this mixture to a large bowl, and set it aside to cool. Meanwhile, Combine the flour, baking powder, salt, and cinnamon. When the brown sugar-butter mixture has cooled to room temperature, beat in the eggs and the vanilla until everything is well combined. Gradually beat in the flour mixture until everything is combined. Stir in the chocolate and cranberries. The batter will be very thick- almost like cookie dough.
Spread the batter in a greased 9x13 pan. Bake the blondies for about 18-23 minutes, until the center passes the toothpick test. The blondies are very pale in color- be careful not to overbake them! Let the blondies cool in the pan on a wire rack. When the blondies are cool, frost them with the White Chocolate-Cream Cheese Frosting, sprinkle them with the chopped cranberries, and drizzle them with the melted white chocolate. Refrigerate the blondies a little while before serving, so the frosting can firm up.
What You'll Need:
3/4 cup unsalted butter, cubed
1 1/2 cups light brown sugar
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
2 eggs
3/4 tsp vanilla
1/2 cup dried cranberries
6 oz white chocolate, chopped, or an equal amount of white chocolate chips
One recipe White Chocolate-Cream Cheese Frosting
1/2 cup chopped dried cranberries
About 3 oz melted white chocolate (chips or chopped baking chocolate)
How to Make It:
Preheat the oven to 350 degrees. Melt the butter in the microwave. Stir in the brown sugar. Transfer this mixture to a large bowl, and set it aside to cool. Meanwhile, Combine the flour, baking powder, salt, and cinnamon. When the brown sugar-butter mixture has cooled to room temperature, beat in the eggs and the vanilla until everything is well combined. Gradually beat in the flour mixture until everything is combined. Stir in the chocolate and cranberries. The batter will be very thick- almost like cookie dough.
Spread the batter in a greased 9x13 pan. Bake the blondies for about 18-23 minutes, until the center passes the toothpick test. The blondies are very pale in color- be careful not to overbake them! Let the blondies cool in the pan on a wire rack. When the blondies are cool, frost them with the White Chocolate-Cream Cheese Frosting, sprinkle them with the chopped cranberries, and drizzle them with the melted white chocolate. Refrigerate the blondies a little while before serving, so the frosting can firm up.
Friday, September 28, 2012
Raspberry-Frosted Brownies
I like chocolate, and I like raspberries. They go together so well. It doesn't hurt that cream cheese is involved, either. This is adapted very slightly from the back of a box of brownie mix.
What You'll Need:
1 9x13 pan or 2 8x8 pans of your favorite brownies, homemade or from a mix
1 8 oz pkg cream cheese, softened
Scant 1/2 cup raspberry jam
1/2 cup confectioner's sugar
1 oz square unsweetened or semisweet baking chocolate
1 tbsp unsalted butter
How to Make It:
Prepare your brownies and let them cool slightly in their pan on a wire rack. In a medium-sized bowl, beat the cream cheese, jam, and confectioner's sugar until everything is pink, fluffy, and well-combined. Spread this frosting over the brownies in the pan. In a small glass bowl or measuring cup, melt the chocolate with the butter in the microwave (don't burn it!) Whisk it with a fork so the chocolate and butter are completely combined. Using the fork, drizzle this chocolate mixture over the brownies in the pan. I went with a nice, diagonal zigzag pattern. You should have plenty of chocolate to fling over the brownies- if you feel like getting fancy and making a marbleized pattern, go for it! After you've drizzled every last drop of chocolate over the brownies, stick them in the fridge for at least an hour before serving.
What You'll Need:
1 9x13 pan or 2 8x8 pans of your favorite brownies, homemade or from a mix
1 8 oz pkg cream cheese, softened
Scant 1/2 cup raspberry jam
1/2 cup confectioner's sugar
1 oz square unsweetened or semisweet baking chocolate
1 tbsp unsalted butter
How to Make It:
Prepare your brownies and let them cool slightly in their pan on a wire rack. In a medium-sized bowl, beat the cream cheese, jam, and confectioner's sugar until everything is pink, fluffy, and well-combined. Spread this frosting over the brownies in the pan. In a small glass bowl or measuring cup, melt the chocolate with the butter in the microwave (don't burn it!) Whisk it with a fork so the chocolate and butter are completely combined. Using the fork, drizzle this chocolate mixture over the brownies in the pan. I went with a nice, diagonal zigzag pattern. You should have plenty of chocolate to fling over the brownies- if you feel like getting fancy and making a marbleized pattern, go for it! After you've drizzled every last drop of chocolate over the brownies, stick them in the fridge for at least an hour before serving.
Friday, August 10, 2012
Chocolate Peanut Butter Shortbread
This cookies are magical. They really do melt in your mouth. I told my friend they are made of fairy dust and moonbeams because of this purely magical quality. So. Good. I could eat a whole batch of them. Also, these cookies are the slice-and-bake kind, so they turn out pretty perfectly round. This worked to my disadvantage when serving them to friends, because everyone thought they were store-bought and they weren't eating them at first! But they seriously are good- and don't taste store-bought. : )
What You'll Need:
1 stick unsalted butter, softened
1/3 cup peanut butter (natural works fine in this recipe)
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/4 cup powdered sugar
Healthy pinch of sea salt
Handful of chocolate chips (mini, regular size, or even chocolate chunks)
How to Make It:
Cream the butter and peanut butter together in a large bowl. Beat in the vanilla. In a separate bowl, combine the flour, powdered sugar, and the sea salt. Add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate chips. Turn the cookie dough out onto a piece of waxed paper and roll it into a log (about the size of a tube of store-bought cookie dough.) Roll the dough up into the waxed paper and twist the ends to seal it up. Put the cookie dough in the fridge for a few hours (you can freeze it for about an hour, too.)
When you're ready to make the cookies, preheat your oven to 325 degrees and line a baking sheet with parchment paper. Remove the cookie dough from the fridge and slice the cookie dough into disks, between a third of an inch to a half inch thick. You should get about 20 small cookies from this roll of dough. Bake the cookies for 12-14 minutes until browned the very slightest. They may look a bit raw still, but they're not! If you overbake them, they won't have the same amazing texture. Cool the cookies in a wire rack for a few minutes or bring to room temperature before serving.
What You'll Need:
1 stick unsalted butter, softened
1/3 cup peanut butter (natural works fine in this recipe)
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/4 cup powdered sugar
Healthy pinch of sea salt
Handful of chocolate chips (mini, regular size, or even chocolate chunks)
How to Make It:
Cream the butter and peanut butter together in a large bowl. Beat in the vanilla. In a separate bowl, combine the flour, powdered sugar, and the sea salt. Add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate chips. Turn the cookie dough out onto a piece of waxed paper and roll it into a log (about the size of a tube of store-bought cookie dough.) Roll the dough up into the waxed paper and twist the ends to seal it up. Put the cookie dough in the fridge for a few hours (you can freeze it for about an hour, too.)
When you're ready to make the cookies, preheat your oven to 325 degrees and line a baking sheet with parchment paper. Remove the cookie dough from the fridge and slice the cookie dough into disks, between a third of an inch to a half inch thick. You should get about 20 small cookies from this roll of dough. Bake the cookies for 12-14 minutes until browned the very slightest. They may look a bit raw still, but they're not! If you overbake them, they won't have the same amazing texture. Cool the cookies in a wire rack for a few minutes or bring to room temperature before serving.
Monday, July 30, 2012
Blueberry Cheesecake Bars
These taste so summery!
What You'll Need:
2 cups all-purpose flour
1/2 cup plus 3/4 cup sugar, divided
2/3 cup cold butter, cut up
2 8 oz pkgs cream cheese, soft
2 eggs
1 tbsp lemon zest
1 tbsp lemon juice
1 cup blueberry jam
2 cups blueberries
How to Make It:
Preheat your oven to 350 degrees. Lightly grease a 9x13 pan. In a bowl, combine the flour and the sugar. Cut in the butter until the mixture is crumbly. Press the flour mixture evenly into the prepared baking pan. Bake the crust until the edges are slightly browned, about 12-15 minutes. Let the crust cool in the pan on a wire rack.
Meanwhile, beat the cream cheese and sugar in a bowl until smooth. Add the eggs, lemon zest and juice, beating until the mixture is creamy and smooth. Spread the blueberry jam evenly over the crust. Sprinkle the blueberries over the jam layer. Drop the cream cheese mixture, a spoonful at a time, over the berries, then carefully spread it out evenly. Return the pan to the oven and bake just until set, 25-30 minutes. Let the bars cool completely in the pan on a wire rack. Cut into bars and serve.
What You'll Need:
2 cups all-purpose flour
1/2 cup plus 3/4 cup sugar, divided
2/3 cup cold butter, cut up
2 8 oz pkgs cream cheese, soft
2 eggs
1 tbsp lemon zest
1 tbsp lemon juice
1 cup blueberry jam
2 cups blueberries
How to Make It:
Preheat your oven to 350 degrees. Lightly grease a 9x13 pan. In a bowl, combine the flour and the sugar. Cut in the butter until the mixture is crumbly. Press the flour mixture evenly into the prepared baking pan. Bake the crust until the edges are slightly browned, about 12-15 minutes. Let the crust cool in the pan on a wire rack.
Meanwhile, beat the cream cheese and sugar in a bowl until smooth. Add the eggs, lemon zest and juice, beating until the mixture is creamy and smooth. Spread the blueberry jam evenly over the crust. Sprinkle the blueberries over the jam layer. Drop the cream cheese mixture, a spoonful at a time, over the berries, then carefully spread it out evenly. Return the pan to the oven and bake just until set, 25-30 minutes. Let the bars cool completely in the pan on a wire rack. Cut into bars and serve.
Thursday, July 12, 2012
Creamy Tomato Pasta Bake
I think this is what some people would call a "weeknight dinner." It's easy and pretty cheap, and doesn't take long to prepare. It tasted good, too- much better than just plan pasta and marinara! This is adapted from a recipe I found on pinterest.
What You'll Need:
1 16 oz box tubular pasta (I used maltagliati)
1 jar marinara (I used a roasted garlic and onion flavor- I like chunky sauce!)
1 jar alfredo
2 cups shredded mozzarella
Grated parmesan
1 packet Italian dressing mix, optional
How to Make It:
Cook the pasta according to the package directions. Preheat your oven to 400 degrees (I set mine to 425 degrees because I heated up frozen garlic breadsticks to serve with the meal. You can always adjust the cooking time if you'd like to do something similar.) In a large bowl, combine the two sauces and 1 1/2 cups of the mozzarella. Shake in some of the grated parmesan and the dressing mix, if you're using it, and stir to combine completely. When the pasta is cooked, drain it and add it to the sauce mixture. Stir to coat all the noodles, and pour everything into a 9x13 pan. Top the pasta with the remaining shredded cheese, and some extra parmesan if you'd like. Throw it in the oven for 8-10 minutes, or until the cheese is melted and the whole dish is heated through.
What You'll Need:
1 16 oz box tubular pasta (I used maltagliati)
1 jar marinara (I used a roasted garlic and onion flavor- I like chunky sauce!)
1 jar alfredo
2 cups shredded mozzarella
Grated parmesan
1 packet Italian dressing mix, optional
How to Make It:
Cook the pasta according to the package directions. Preheat your oven to 400 degrees (I set mine to 425 degrees because I heated up frozen garlic breadsticks to serve with the meal. You can always adjust the cooking time if you'd like to do something similar.) In a large bowl, combine the two sauces and 1 1/2 cups of the mozzarella. Shake in some of the grated parmesan and the dressing mix, if you're using it, and stir to combine completely. When the pasta is cooked, drain it and add it to the sauce mixture. Stir to coat all the noodles, and pour everything into a 9x13 pan. Top the pasta with the remaining shredded cheese, and some extra parmesan if you'd like. Throw it in the oven for 8-10 minutes, or until the cheese is melted and the whole dish is heated through.
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