Typing this with marshmallowy fingers and I don’t care! Big, chunky, Rice Krispie treats speckled with little vanilla-y pops of Golden Oreos and the occasional hit of salty tahini. Where have you been all my life😱 !
Dessert is a once-a-week endeavor for me and we have been snacking on these little monsters ever since I made them last Sunday. I remember Rice Krispie treats back in the day used to become cement blocks after the first day, right? I’m not sure if things have actually changed or if it’s the slick little trick this recipe includes that makes them still completely chewy and tasty a week later. Either way, they last as long as you can resist eating them.
Hushpuppies are my go-to party food, especially in the summer when we have friends over. There’s something about the summertime (I miss you, summer 👋 !), Joey smoking something yummy on the back deck, and a cold glass of wine. My loyal friend, the hushpuppy, fits right in.
Living that pizza life today, drizzled in hot honey 🙌 We’ve also got fat dollops of ricotta cheese, thinly sliced red onion, a roasted garlic crust, and, of course, crispy crumbles of sausage and perfectly roasted/borderline burnt broccoli. I feel like I’m really delivering the goods today.
Roasted Garlic Pizza Dough because… why the heck not? Why order plain french fries when sriracha fries are on the menu? Or, why drink water when there’s wine? Pizza dough is a delicious, yeasty, blank canvas and roasted garlic is your sweet, aromatic crayon to liven it up with. Mixing some soft, oozy cloves of roasted garlic into your pizza dough gives it an infusion of garlicky flavor that is the perfect match for almost any pizza topping. Next week, I’ll be posting a sausage and broccoli pizza that is truly next level thanks to this roasted garlic crust 🤤
Oh, man… sweet potato fries…. Taking one of nature’s most delicious creations, plunging it into hot oil, and coating it with a spicy, sugary blend of seasonings. What a privilege! It’s times like this that I’m really grateful for the ability to cook and eat and taste and enjoy food. I know – deep thoughts on deep fried sweet potatoes. I can’t help it. They bring out all the feelz in me.
High five for little roasty mushrooms stuffed with onion-y kale and cream cheese, topped with toasty breadcrumbs! These were my recent addition to a family Christmas get-together where I was tasked with bringing some kind of vegetable appetizer. I’m not a crudités kind of girl, I refuse to bring something raw to the party. I’m here to cook and make things creamy and roasted and crispy on top. Can’t stop me. So, vegetables? No problem – earthy, meaty mushrooms + kale. Appetizer? I gotcha – bite-sized + finger food. Let’s party.
Just in time for last minute holiday entertaining: Miso Deviled Eggs! Deviled eggs, without fail are the one thing I can whip up last minute, without having to make a trip to the store and they’re great for a crowd. Disclaimer: I’m saying “whip up” but this is the mess I make every time I make deviled eggs. Whatever.
Oh heeeeyyyy, sweet, creamy, pumpkin-y dessert! Other than my brain not fetching a better word than pumpkin-y, there is nothing wrong and everything right about this Pumpkin Pie Ice Cream. I’m not always a huge dessert person because… there’s wine for that. But I am weak for this ice cream, specifically for its super smooth and perfectly thick texture. We’re not messing around: there are 6 egg yolks and 2 cups of cream in here – please don’t try to sub milk or leave a yolk out. You deserve all the fatty richness this ice cream provides, I promise. It’s good stuff. It also offers some bonus texture of crushed ginger snaps. I highly recommend this Pumpkin Pie Ice Cream for your Thanksgiving dessert if you’re not in the mood to make a pie. Or, whatever, serve it ON your pie. No judgement here.
Apple cider, onions, chipotle peppers, apple butter, apple cider vinegar… and a big hunk of pork cooked right down in it. All of this. Right now. 🙏 This beautiful mess is too easy not to do and it oozes Fall on the Outer Banks. It’s all red-orange leaves and crisp mornings around here and this weather begs for some slow, easy cooking.
Costco strikes again, convincing me that stocking 5 lb bags of things in my pantry is how I should be living my life. Is it because everything is large and excessive at Costco and it messes with your perspective? I don’t know but I can say that a 40-pack of sparkling water is a fine idea. A 5 lb bag of candy, in June, without a trick-or-treater in sight and only 2 people living in our household … just stop it. I mean, it’s whatever, I have self control. It’s just like, what are you even doing here, mini Snickers and Milky Ways? Get a life, I don’t need you around every day.
Buuuuut, turns out leftover/excessive candy is pretty incredible folded into peanut butter cookie dough. So, let’s just focus on that.
These start with a basic peanut butter cookie recipe (delicious on it’s own, too), chopped up candy bars stirred in, and topped with a sprinkle of sea salt. The good stuff. Bonjour, guys.
P.S. I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.
Chopped up candy bars, folded into peanut butter cookie dough, and topped with sea salt – an easy, dreamy snack and a great use for leftover candy.
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:48 cookies 1x
3/4 C crunchy peanut butter
1 stick (1/2 C) salted butter
1 1/4 C light brown sugar, packed
3 T whole milk
1 T vanilla
1 3/4 C all purpose flour
3/4 t baking soda
3/4 t salt
22 mini candy bars, or about 3 full size, chopped (about 1 1/2 C)
flaky sea salt, for finishing
Preheat oven to 375 degrees. Combine peanut butter, butter, brown sugar, milk, vanilla, and egg in a large bowl or in the bowl of your stand mixer. Beat on medium-high until light and fluffy.
Sift together flour, baking soda, and salt. Turn mixer to low speed and gradually add flour mixture to peanut butter mixture, beating until just combined. Add chopped candy bars and continue to mix for just a couple seconds, or stir in by hand. Drop rounded tablespoons (I used a #50 cookie scoop) of dough, 2 inches apart, onto baking sheets lined with parchment paper.
Bake for 10-11 minutes, rotating sheets halfway through. Cool on baking sheets for 2 minutes, sprinkle with flaky salt, and transfer to cooling racks to cool completely.
I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.