Tuesday, October 27, 2015

Thai Chicken San Choy Bau

It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace.

Kayte selected this recipe from On the Shelf on page 124.  

I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce.

I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis.

Do check out the other cooks' dishes at our  Wednesday with Donna Hay site.

Monday, October 26, 2015

Cabbage Casserole

I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays.  I look at my photos and unfortunately, in some cases, I have no idea what they are.  Kugels and casseroles have similar looks.  I am guessing, this is a cabbage casserole but I am not sure.  

What I am sure of is that it was delicious and went quickly.  I am finding more and more ways to make cabbage.  It is a versatile vegetable and mixes with many other ingredients.  Forget only using it for cole slaw.  It is a multi-"talented" veggie.

Cabbage Casserole  (adapted)
  • 1/4   cup butter 
  • 1  bag shredded cabbage (green or white)
  • 1   large onion, finely chopped
  • 3/4 cup milk
  • 2  eggs, lightly beaten
  • 1 cup panko crumbs

  • 1/2  teaspoon salt
  • 1/4 teaspoon black pepper
Preheat oven to 325 degrees F. Spray with cooking oil a one quart casserole dish.
Melt  butter in large saucepan. 

Add cabbage and onion; cook over medium heat until softened, about 20 minutes.

 Stir in milk; bring to boiling. 

Lower heat to medium-low; simmer for 5 minutes. 

Remove from heat and cool slightly.
Gently stir in eggs. 

Add 1/2 cup Panko crumbs, salt and pepper. 

Pour into prepared casserole dish. 

Sprinkle with remaining panko crumbs.
Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

Eat and enjoy.

Wednesday, October 21, 2015

Roasted Brussels Sprouts (Broccoli) with Parmesan and Vincotto

This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine, Jun/Jul 2015 on page 88.

I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to.  This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts.  Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture.

I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli.  I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper.  Pulled together with olive oil, it made a delicious side.

Check out what others cooked at our site, Wednesdays with Donna Hay.

Honey Dijon Baked Salmon

I make salmon, so often, it is easy to confuse my recipes. We love salmon so I admit, it is hard for us to consider almost any salmon recipe, a failure. Some are not particularly good looking but tasty, they are. This one, my guests also loved, so it is probably a winning recipe.

It originated from Baked Dijon Salmon from allrecipes.com. I have been, recently, making lots of salmon with soy or Teriyaki sauce and as much as I love that, I wanted a real change. Honey and Mustard was the way to go. To me, a touch of sweetness is important for salmon. You can use brown sugar or agave, instead of the honey, if that is your choice. The idea is to have some sweetness.

This was a successful recipe but as I said, it is difficult to go wrong with salmon in our house. I plan to make this several times over.

Honey Dijon Baked Salmon


1 tablespoon olive oil
1 1/2 tablespoons honey
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
2 teaspoons chopped fresh parsley
2(4 ounce) fillets salmon
pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together olive oil, mustard, and honey. Set aside. 

In another bowl, mix together flax seed meal, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with pepper.

Linked to:    Hearth and Soul Hop             Waste Not Want Not Wednesday             Creative Munster 

Wednesday, October 14, 2015

Mini Pumpkin Jar Cakes

Peggy selected a unique recipe, Mini Pumpkin Jar Cakes found on page 291 in Weeknight Wonders.   This was easy or quick to make, and I used pumpkin pie spice in place of the various individual spices which made it even easier.

I ate it hot out of the microwave and it was yummy.  Check what the other members made at Eating with Ellie.

 Full Plate Thursday 

Tuesday, October 13, 2015

Chocolate, Banana and Coconut Muffins --- Donna Hay

This is a dessert week for the WwDH bakers.  We made  Chocolate, Banana, and Coconut Muffins.  I skipped the coconut because my grandchildren were visiting and they don't like coconut.  Instead, chocolate chips made a major difference to them.

These were easy to make and my little granddaughter loves them.  She took one bite and gave a sigh of satisfaction.  The older grandkids enjoyed them as well.

Check out the other Donna Hay members and 

Hearth and Soul Hop     Tuesday’s Table         What'd You Do  This Weekend           see their cupcakes.

Monday, October 12, 2015

Something Sweet

I am coming back to blogging slowly but surely.  It is hard not to have this as a daily discipline and then expect to jump in full force.  I couldn't do it.  I think, once I get a few days posted in a row, I will pick up the volume and hopefully fill you in on some wonderful dishes, I made over the holidays.

Something Sweet is the name of a recently published book by Miriam Pascal who has a blog, the Overtime Cook.  I decided to use it for most of my holiday baking and it truly fit my needs. Miriam thinks like I do and prefers using oil to a less healthy margarine in many of her baked goods. The mousse, I made from the book, had no raw eggs, something I am diligent about not using.

The best part of the book for me was the recipes, Miriam chose to use.  I wanted to make almost all of them and I have made a good start already.  Some recipes, I baked were Peanut Butter and Banana Chocolate Chip Cake - a huge success with our guests, Snickerdoodle Bundt Cake, Fudgy Brownies, Pumpkin Crumb Cake, Pomegranate Cupcakes, Chocolate Chip Peanut Pie, Hot Gooey Caramel Pie, Egg Free Chocolate Mousse plus I made the Caramel Sauce and the Chocolate sauce, all which were top notch.

Do these make your mouth water?  I was not disappointed with any of the recipes and I am planning to be baking more for this Shabbos.  The dilemma, I have is which ones to choose.

I will be sharing a few of the recipes on this blog but this is a book, I think many of you would enjoy having  in your homes.  It is not fair to the author to reprint many recipes and as soon as I find out how many I am allowed to, I will share them with you.

My photos do not do justice to the recipes but here are a few baked delights we enjoyed.

Hearth and Soul Hop     Tuesday’s Table             What'd You Do  This Weekend           

Friday, October 9, 2015

Egg Noodles with Onions, Caraway, and Parsley

This week,  I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking.  Better late than never definitely is proven because this turned out to be a fantastic side dish.  The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.

I recommend this recipe, Egg Noodles with Onions, Caraway, and Parsley  from Weeknights Wonders by Ellie Krieger.  Check out our Eating with Ellie page to see what others have done with this recipe.

Wednesday, October 7, 2015

Simple Vanilla Cake (with Caramel Chips)

I am recovering from the Jewish holidays and I am not really back blogging but I did bake this cake from Donna Hay for  my company.  I took some chocolate nutty candy and put it in the food processor and dropped it in globs on top of the cake.  I also added some caramel chips to the batter.  I figured this would appeal more to the children than a plain cake.

The "Wednesdays with Donna Hay" group baked this, this week and I am taking bets, they found it as easy as I did to make. Peggy selected this and it is from Off the Shelf.  Thanks Peg.

To see what the others did with this recipe, check out our page .

Wednesday, September 30, 2015

Zucchini Pastrami Kugel

I was right when I said, I would not be able to post for a while.  I have cooked literally dozens of new dishes but had no time to blog.  I thought, I would get at least one here to prove I didn't forget you.

The holiday, we are celebrating is Succos and it is a time we eat and some sleep in the sukkah, a temporary structure covered with wood slats or branches or bamboo.  People decorate them with pictures and projects, the children make in school.

If you are interested in learning more about the holiday and its meaning, I found should fill you in.

Here is the inside of one which I found online. 

Some are fortunate and have a yard where they can build their sukkah which is relatively close to the kitchen.  Some live in apartment houses and have a shared sukkah outside meaning, all the food is taken from the floor they live on down several flights of stairs.  Since we do not use elevators on the holiday itself, it means carrying the food through the halls and on the staircases.

We have to walk through my house since we built ours on a porch located on the other side of the house from the kitchen.  We line up like a brigade, each carrying another dish.  Truthfully, it is fun and eating outside, singing and sharing is more fun.  You can hear the singing from sukkahs up and down the block.  It is the spirit of community.

 I did not even get pictures of a lot of my food and the ones I took were done hurriedly,  The zucchini pastrami kugel photo was taken after the first days of the holiday and I used leftovers for the picture.

Zucchini Pastrami Kugel


2  zucchini, sliced about a half inch wide
2 eggs 
1/4 cup matzo meal 
1 tablespoon mayonnaise 
2 tablespoons packaged dry onion soup mix 
1/4 - 1/2 pound pastrami, chopped


Preheat oven to 350°F. 

Grease an 8 inch square baking pan.

In medium saucepan boil zucchini for ten minutes until it softens. 

Using potato masher, mash.  

Add  remaining ingredients and continue to mash until all is mixed well.n

 Spoon into baking dish.

Add in pastrami and mix into zucchini mix and  bake for 40 minutes. 

Eat and enjoy.

Thursday, September 17, 2015

Carrot-Apple Kugel

When I prepare for the holidays, I marathon cook.  So far today, I have made two broccoli kugels, 2 cauliflower-leek kugels, a ton of kneidlach (matzah balls) and this carrot apple kugel.  I didn't start till almost 2 o'clock.

We just finished the first two days of the holiday Rosh Ha Shana, head of the year, and while we eat well, that is not the priority.  The meals were good but my focus is on Succos which comes around in two weeks.  There are six major meals a week plus a seventh smaller one (not counting regular meals on the non-holidays.  Each meal has challah, a fish course with salad, soup, meat or poultry with a few side dishes and desserts.  By the last meal, I am full before we start.

Along side of the heavier dishes which I make ahead of time, I like to serve fresh vegetables to lighten the meals.  I also make the potato and apple dishes a day or two before the holiday since I don't find they freeze well.  So far I have two huge soups in the freezer and I want to make two more.  I just cook and cook with little thought to the menus.  I know, if I make some veggies, some protein and some grains, it will work out to be a rather balanced meal.  Salads are usually made fresh except for possibly a potato salad.

I have not thought much about desserts yet but I do have a few recipes, I have been saving to make.

I love fussing in the kitchen so this is not a chore for me.  There is contentment in the chopping and peeling.

Carrot-Apple Kugel


10 grated carrots (I used my food processor)

2-3 apples, grated in food processor with carrots

1 /3 cup oil
1/2 cup honey
4 eggs
1 teaspoon lemon rind
2 teaspoons vanilla

2 cups gluten free or AP flour


Preheat oven to 350 degrees F.

Spray a baking pan with non-stick spray.
 Add to the carrots, apples, eggs. oil, honey and lemon rind.

Add flour to the carrot mixture.

 Pour batter into pan into 9 inch round baking pan and bake for 45 minutes or longer if still wet in the middle.

Eat and enjoy,

Sunday, September 13, 2015

Posting Sporadically

The Jewish holidays are upon us and they go on for a month.  There is much spiritual, emotional and physical preparation.  I don't want to commit to the blog and then not come through. 

I have new wonderful recipes that I have been making and I am excited about sharing them with you. Whenever, I find free time between teaching, celebrating the holy days, being a wife, mom and grandmom, I will post.

Wishing those who are Jewish a sweet new year.  May you be blessed with all that you need.  To everyone, enjoy and happy cooking.


All the above are from Bing Images.

Tuesday, September 8, 2015

Eggplant, Ricotta, Parmesan Bake - Donna Hay

For me, this is one of the best recipes, we have had, so far.  The Eggplant, Ricotta and Parmesan Bake was chosen by Margaret for our Wednesday with Donna Hay group.  I knew originally when I saw the ingredients, I would love this.  It is my kind of dish.  Even if you are not a fan of eggplant, it is well disguised and I think most people who like a cheesy kind of dish, would enjoy it.

The ingredients include eggplant, ricotta, parmesan, eggs, cream and basil.  They seem to be made for each other.  I finished this by myself over several days.  You can find the recipe here.  You can see what others have done with this recipe here.

  Foodie Friends Friday               Foodie Friday at Rattlebridge    This is How We Roll

Sunday, September 6, 2015

Corn Salad with Pastrami

I have not added many new recipes in the last week because school started and I found it hard not to think about  my class and what will make it an effective year for them.  I believe strongly in a class personality and that factor determines how I handle the class both in learning and discipline.

I am teaching two classes, this year, and when I walked into each one, I felt good.  The boys were normal with no one glaring as a discipline problem.  I know that in one class there is a child who has been difficult over the years.  I made it a point to connect with him immediately.  He behaved and participated.  One day of success.  Now for the days to come.

Last year, the class was supposed to be a dream class and from the moment I walked in, I felt a tension, I never felt before in that room.  It remained for at least half the year and never dissipated completely.  It took me months to understand that this class felt entitled.  They were a smart group and had been told this for years and finally it caught up with them (it not before).  

Never having a class that I didn't love from day 1, this was very confusing for me.  As the year went on, I become attached to the individual students but I never felt the attachment, I usually feel.  I believed I had failed.

This year, walking in and seeing enthusiasm, I was refreshed and motivated once again.  I hope the year will prove my instincts and observations correct.

Last month when I started adding pastrami to a variety of dishes and receiving abundant compliments, I decided to fool around with adding the meat to other types of food.  This week, I was making a corn salad and the pastrami fit right in.  It gives it a lot more flavor and varies the texture.

Corn Salad with Pastrami


2 cups of corn kernels

4 ounces sliced pastrami, cut into one-inch pieces
1 cup cherry tomatoes, sliced in quarters
1/2 a red pepper, diced
½ red onion, chopped fine
½ cup mayonnaise
11/2 tablespoon  Dijon mustard

1 teaspoon lime juice
1 teaspoon garlic powder
½ teaspoon salt
2 teaspoons sugar 


Place corn, pastrami, tomatoes, red pepper and red onion into a bowl.

Combine remaining ingredients in a small bowl. 

Pour dressing over salad and toss to coat evenly.

Eat and enjoy.

Friday, September 4, 2015

Broccoli Soup with Pasta - Hazan

This week, I made Broccoli Soup with Beans and Pasta.  This is the easiest recipe, the perfect one to make when you come home from work, with little impetus to fuss, in the kitchen.  It has few ingredients and is from the book, "Thirty Minute Pasta" by Giuliano Hazan.  This is my contribution to our group of cooking ladies who weekly attempt to make a recipe from this book.  The recipes are generally easy, yet delicious.

Check out the blogs of these ladies Kayte, Margaret, Peggy, Glennis to see what they have made this week.

Wednesday, September 2, 2015

Rush Hour Chili - Ellie Krieger

This dish is in prep for the cold weather that will surely come our way in the near future although that is hard to believe, at the moment, with the sun shining down upon us with such a strong force.

This is the perfect dish to come home to, after work, when I am tired and want to warm up.  It can be made ahead of time and it can be served with noodles, rice, quinoa or vegetables.

Rush Hour Chili was selected by Gaye and is found on page 101  in Weeknight Wonders by Ellie Krieger.  This book gets closer to my heart and tummy with each recipe I make.  This is another easy to make meal that fills you mouth with flavor.  I would gladly make this again.  Thanks Gaye.

Check out what our other members did this week with chili at Eating with Ellie. (EwE)

Thursday, August 27, 2015

Spaghetti with a Savory Onion Sauce

Each week, I skim through the pages and each week, there is a recipe that I stop for, this Spaghetti with a Savory Onion Sauce.  Then I continue, to check the ingredients and keep on turning pages.  The reason is that this calls for anchovies and I don't want to use anchovies and it seems to me that would be a major ingredient with all the flavor it brings to a dish.  In trying to be true to this recipe and others that call for anchovies, I have lost the opportunity to enjoy them,

I looked online for a similar recipe by Hazan and I found it here.  This makes a larger quantity and does NOT have anchovies.  Otherwise with minor exceptions, the recipes are almost the same.  Since the ingredients are the same, I decided to make the one from the book without the anchovies.

There are differences in the steps to the final dish, the reason most likely being the thirty- minute guideline.  The one on Food.com has the onions sauteing for almost 45 minutes; the book called for 15.  The fat to fry the onions in on Food.com was a combination of butter and olive oil and the book called for olive oil.  Both used parsley, white wine, Parmesan, black peper and salt.

The end result was a solid dish I was proud to put on the table.  I love the caramelized onion in the mix and it was a refreshing change from a tomato sauce.

I can't wait to see what  Kayte, Margaret, Peggy, Glennis have made this week.

Wednesday, August 26, 2015

Mulled Cider Sweet Potatoes

Before I fill you in on this recipe, I must share these were supposed to be mashed.  I wasn't in the mood for sweet mashed potatoes and I knew the flavor would be the same, so I left the potatoes in chunks.

These mulled cider sweet potatoes were selected by Peggy and they are too easy to make and delicious.  I guess the hardest part was peeling the potatoes.  Added to the potatoes were butter (it was optional and I opted out.) maple syrup and spices.

You can probably imagine the taste.  Of course, I think you almost can't go wrong with any sweet potato recipe.

Do check out EwE page and see what the other cooks have made.  We do  not print the recipes from our group and we think that you would like having this book, Weeknight Wonders in your own  home.

Linked to: Waste Not Want Not Wednesday          Full Plate Thursday 

Tuesday, August 25, 2015

Pumpkin,(Squash) Caramelized Onion, and Feta Gratin

In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin.  This week, Gaye selected this intriguing recipe for our group, WwDH to make.  When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash.

My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word.  The recipe called for chopped squash or pumpkin, but I had no idea what the size was.  Was it more diced like chop or a bigger one?  I guessed and easily lived with the decision.  I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine.

Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores.  I simply caramelized the onions and ended up burning some, in the process.

The recipe called for flaked almonds, another product, I have no knowledge of.  I used sliver almonds guessing this was the same item.  I also don't know what pouring cream is and used some heavy cream.

There was also feta cheese and this is the first time, I noted feta melting.  That may be because I usually use feta in cold salads.

I think, I stayed true to the recipe despite my confusion over some of the ingredients.  The final dish was good, but I would have liked it better with a teaspoon of honey in it.   It missed the sweet element.

Please do take a look at our page and see what the others have done with this recipe.  Feel free to cook with us at any time.  Just add your link to the page.

Sunday, August 23, 2015

Mashed Potato Love

Memories of childhood have lots to do with mashed potatoes. If I did not feel well, I got mashed potatoes and I felt better or so I told myself. I don't have strong memories of food and my childhood but oh how I remember potatoes. I still like almost any kind of potato but it is the mashed that bring back the memories.

I guess, I sat on the sofa and ate them, when unwell. I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes.

So, here I am remembering and making mashed potatoes. These are light and tender.

Memories are funny.  Some are vivid, some are dim and others are gone which means they are not memories.  My hubby and I have different times that we remember clearly.  I assume this is related to the importance of the incidents to each of us.


2 1/2 pounds potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon chopped onion

8 ounces reduced-fat ricotta cheese

1 cup reduced-fat sour cream

1/8 teaspoon garlic powder

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 egg

2 tablespoons Panko or Cornflake crumbs


Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.

Mash potatoes with butter and onion until small lumps of potato remain; set aside.

In a mixing bowl, beat ricotta cheese, sour cream, garlic powder, rosemary and pepper until smooth.

Fold egg into cheese mixture. 

Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with  crumbs. Fill with potato mixture; smooth tops.

Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. 

Cool for 15 minutes. 

Loosen potato from sides of muffins cups; invert onto a baking sheet to remove.

Eat and enjoy.

Linked to: Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend     Waste Not Want Not Wednesday              Full Plate Thursday 

Thursday, August 20, 2015

Tagliatelle with Peas -- Thirty Minute Pasta

Melting Goat Cheese

 I  have found that I like to add vegetables or different cheeses to Hazan's recipes.  I find his dishes simplistic but they have the flavor and texture.  I just, at times, want  a little more, maybe a tomato, zucchini, Ricotta or Feta.  As I go through the book, I take advantage  of his flexible recipes and make them more intact with my family.

You can see the original recipe here.

Tagliatelle with Peas adapted from Giuliano Hazan’s Thirty Minute Pasta


 1 tablespoon olive oil
1 cup frozen peas  
1/2 orange pepper, sliced
2 tablespoons Parmesan
2 ounces goat cheese, chopped
Freshly ground black pepper
8 ounces left over small pastas (using up pasta in house)


Fill a pot for the pasta with about  4 quarts of water, place over high heat, and bring to a boil.

In a skillet, add peas and bell pepper to the olive oil and season generously with salt and pepper. Stir the peas and bell pepper well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender. 

When the peas are tender, remove from the heat, take out about half the peas and puree them.  I use my mini food processor.

Put the pureed peas back in the pan with the whole peas.

Add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente.

After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.When the pasta is done, drain well, toss with the sauce, and serve at once. 

I topped this with Parmesan and sliced some goat cheese and microwaved for 90 seconds to melt the goat cheese.

Eat and Enjoy.

Linked to:  Full Plate Thursday    This is How We Roll        Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend  

Wednesday, August 19, 2015

Two Minute Mango Coconut Sorbet

I am proud of myself.  I selected this week's recipe for Eating with Ellie (EwE).  I loved this and it could not be easier.  Two minutes is really two minutes.  It is called Two-Minute Mango Coconut Sorbet.

The recipe has four simple ingredients, frozen mango (I am sure fresh mango can be used), honey, basil and coconut milk.  Into the blender and zap, you have a frosty refreshing scrumptious dessert, breakfast, snack or whatever you want whenever you want it.  I could sit down to these, particularly in the hot weather at any time.

I made mine while the mango was still partially frozen so it came out icy cold but it can be frozen or it can be put in the refrigerator.  In my opinion, icy is better.

I liked this more than I have liked any dessert in a long time and that includes chocolate.  I am sure, you could make this with any fruit if you are not a mango fan.  Peaches to blueberries should work.

Only a little honey is used and I would guess this changes with the fruit of choice.  This had just the right sweetness, not cloying but subtle and present.

To see what others thought of this and how their' s turned out, check our page.   I love Ellie.  We are using her book, Weeknight Wonders and most of these dishes are just that.

This is linked to: Full Plate Thursday    This is How We Roll        Food on Friday   Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend  

Sunday, August 16, 2015

Peanut Butter Brownie Squares

The proof that this was a yummy dessert is that it disappeared quickly.  Do people like peanut butter as much as chocolate?

Peanut butter is an interesting spread.  I put some on a cracker for my granddaughter who pushed it away.  Then, I gave her a spoonful of peanut butter which she loved and wanted more.  I happen to agree with her.  There is nothing like a spoonful of peanut butter, rich and creamy and delicious.

I grew up on cream cheese and jelly sandwiches but I have a feeling others went the peanut butter and jelly route.  Did I miss out?

Childhood memories of strange and delicious foods.  I used to take a sandwich maker which was a metal mold on the end of a long pole that you put in a sandwich and hold over the fire.  I used to put apple sauce between two pieces of white bread and "cook" it and it was out of this world.  Who would have thought....?

Peanut Butter Brownie Squares  A Duncan Hines recipe


1 package Brownie Mix or your own recipe for fudgy brownies

Water, oil and eggs called for on brownie mix package (for cake-like brownies)
1½ cups confectioners' sugar
⅓ cup creamy peanut butter
¼ cup plus 2 tablespoons rice milk
3 tablespoons softened butter, divided
⅓ cup semi-sweet chocolate chips


Preheat oven to 350°F. Grease 13x9-inch baking pan.

Combine brownie mix, water, oil and eggs in large bowl with wooden spoon until blended. 

Spread into prepared pan.

Bake 21 to 23 minutes or until toothpick inserted 1-inch from edge comes out clean.

Cool 10 minutes on wire rack.

Combine confectioner’s sugar, peanut butter, milk and 2 tablespoons butter in medium bowl. 

Beat with an electric mixer at medium speed 2 minutes or until light and fluffy. 

Spread evenly over warm brownies.

Place chocolate chips and remaining 1 tablespoon butter in microwave-safe bowl. 

Microwave on High 1 minute or until melted; stir until smooth. 

Drizzle over peanut butter. Chill in refrigerator until chocolate is set.

Eat and enjoy.

Hearth and Soul Hop        Full Plate Thursday    This is How We Roll         Hearth and Soul Hop     Tuesday’s Table            Weekend Potluck        What'd You Do  This Weekend