Peanut Butter Cheese Ball

January 26, 2012 By

You might have noticed by now that I sort of like peanut butter.

I mean, it’s not an addiction or anything. I can totally stop eating it whenever I want.

I’ve never wanted to stop eating it though. In fact, I had a spoonful of peanut butter for breakfast this morning.

When I stumbled upon this little gem of a recipe from The Girl Who Ate Everything, I knew that this cheeseball would soon be mine. You see, The Girl Who Ate  Everything only seems to eat foods that I would also love to eat. We are food twins. Soul mates. Our taste buds were made for each other, but I mean that in a totally non-creepy way. I’m not planning on yanking her taste buds out of her mouth or anything. Promise!

So, uh, I made this cheeseball. Then I ate the crap out of it. The end.
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Peanut Butter Cheese Ball

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 3/4 cup creamy peanut butter (not all-natural)
  • 3 tablespoons packed brown sugar
  • 3/4 cup milk chocolate chips
  • 3/4 cup peanut butter chips
  • Graham cracker sticks, teddy grahams, apple slices, Nilla wafers, for dipping

Instructions

  1. Beat together the cream cheese, powdered sugar, peanut butter and brown sugar in the bowl of your stand mixer.
  2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly to form a ball.
  3. Freeze for 1 hour and 30 minutes or until the cheese ball is firm enough to keep its shape. Place peanut butter and chocolate chips on a plate. Remove the plastic wrap from the ball and roll it into the chocolate and peanut butter chips to completely cover, pressing them into the ball if necessary.
  4. Place the ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, Nilla wafers, or apple slices for dipping or spreading.
http://bunsinmyoven.com/2012/01/26/peanut-butter-cheese-ball/

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10 Comments Filed Under: Chocolate & Peanut Butter Treats, Dessert, Snack

Beignets

January 23, 2012 By

beignets recipe
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I’m going to go ahead and admit that before I started food blogging I led a pretty sheltered life. There were so many recipes, so many ingredients, so many types of food that I had never heard of. Food blogging has seriously opened up a whole new world for my family and me.

That being said, the first time I see a recipe or read about a food, I don’t always know what the heck is going on. Or, you know, how to pronounce things. Beignets, for example, are one of those foods I had never heard of and I certainly didn’t know how to pronounce the word “beignet” the first time I stumbled across them on the web.

Bay-nets, I called them. Baynets.

I am here to tell you that beignet is actually pronounced ben-yay. Duh.

Now that I know how to correctly pronounce the name of these deep fried little square pieces of heaven, I figure it’s time I share the knowledge with the world.

These are basically just square donuts with no holes. They are coated in powdered sugar and they are delicious. I halved the recipe (full recipe shown below) and there were more than enough donuts for my kids and me to eat for lunch.

Yes. I said lunch. Don’t judge me.

Not the donut recipe you were looking for? How about canned biscuit donuts, apple cider donuts, pumpkin donuts, nutella filled sugar donuts, krispy kreme copy cat donuts, or sugar donut muffins? I’m the donut queen, y’all.

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Beignets

Ingredients

  • 1 1/2 cups lukewarm water
  • 1/2 cup white sugar
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 2 eggs, lightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups powdered sugar

Instructions

  1. Mix the water, sugar, and yeast in the bowl of your stand mixer and let sit for 10 minutes.
  2. In another bowl, beat the eggs, salt and evaporated milk together. Add the egg mixture to the yeast mixture.
  3. Add 3 cups of flour to the yeast mixture and stir to combine. Add the shortening and continue to mix on low while adding the remaining flour. Increase the speed and knead dough until smooth.
  4. Put the dough into a greased bowl and cover with a towel. Let rise in a warm place for 2 hours.
  5. Pour about 3 inches of oil into a large skillet and heat over medium heat to 350 degrees.
  6. Add the powdered sugar to a paper bag or large bowl and set aside.
  7. Roll the dough out to about 1/4-inch thick and cut into 1-inch squares. Deep-fry, flipping the dough often, until they become a golden color.
  8. Remove from the oil and drain them for a few seconds in a paper towel lined dish.
  9. Toss the beignets into the bag or bowl of powdered sugar and toss to coat.
  10. Continue frying until all donuts are done.
  11. Serve immediately.
http://bunsinmyoven.com/2012/01/23/beignets/

recipe from Paula Deen

17 Comments Filed Under: Breakfast, Donuts

An Interview With Me!

January 20, 2012 By

The fabulous Deborah, from Taste and Tell, is featuring me on her weekly blogger spotlight today. I’d love it if you all hopped over and read the interview! There is even a link to my favorite recipe on this blog. Hint – The recipe looks like this:

Want to check it out? Click here!

2 Comments Filed Under: Uncategorized

Pickle Dip

January 18, 2012 By


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Let’s pretend for just a moment that I’m sharing this recipe with you for the Superbowl or some other super important get together where there will be many people clamoring for dip.

Let’s pretend that I have never in my life made this in preparation of a night of television watching with just me, my chips, my dip, and an overly full DVR.

You see, people aren’t meant to eat a half of a pound of cream cheese all by themselves in one sitting. So, we’re pretending I didn’t do that. Got it?

I know the two words “pickle” and “dip” don’t necessarily sound like they belong together, but the thing is that this is my most favorite dip of all time. It literally takes about 2 minutes to whip up, it’s utterly fabulous at room temperature (no chilling, no baking, no worrying about the temperature), and did I mention that it’s just plain amazing?

So, go ahead and pretend that you have a house full of people, make some dip, and then pretend like you aren’t the one eating it all yourself. Imagination is good for the soul.

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Pickle Dip

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1/2 to 1 cup dill pickles, depending on how pickly you like things
  • 1 tablespoon Worcestershire sauce
  • dill, for garnish, if desired

Instructions

  1. Chop the pickles into very small pieces.
  2. Combine with the cream cheese and Worcestershire sauce until well mixed.
  3. Serve at room temperature with potato chips.
http://bunsinmyoven.com/2012/01/18/pickle-dip/

32 Comments Filed Under: Appetizers, Easy Breezy Chicken Squeezy, Snack

Brown Butter Lemon Garlic Pasta

January 13, 2012 By


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Remember Wednesday? When I made those brown butter cookies? I threatened to assault you with more brown butter recipes. This is me, following through with my threat.

And, for the love of Bieber, is it brown butter or browned butter? I’m going to continue calling it brown butter until I hear otherwise.

My days are filled with two small-ish children who would be happy to eat peanut butter and jelly sandwiches every day of their lives. I like to experiment a bit more than that, and this pasta recipe is one of my recent creations. The kids both said it was “okay” but they’d rather just have their PB&J, thankyouverymuch.

That’s when I smacked them. Naughty little brats.

Okay, no I didn’t. I kinda like those two little whiners.

This pasta makes a quick and simple lunch that’s super easy to prepare for as many people as you’re looking to feed. The recipe below feeds 2 hungry adults, but feel free to adjust as needed.

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Brown Butter Lemon Garlic Pasta

Ingredients

  • 8 ounces whole wheat spaghetti
  • 3 tablespoons butter
  • 2-3 garlic cloves, depending on size and your love of garlic
  • juice from 1 or 2 lemons, depending on your preference
  • 2 ounces Parmesan cheese
  • 2 tablespoons bread crumbs
  • 1 teaspoon dried or fresh chopped parsley
  • salt and pepper, to taste

Instructions

  1. Bring a pot of water to a rolling boil and add the pasta. Cook according to package directions, drain.
  2. Chop or smash the garlic.
  3. While the pasta is boiling, add butter to a small skillet over medium heat. Stir the butter over medium heat until it begins to brown. Add the garlic to the skillet and continue stirring for one minute or until the garlic is fragrant and the butter is a dark brown color.
  4. Remove the skillet from the heat and stir in the lemon juice.
  5. Toss the pasta with the garlic butter mixture, Parmesan cheese, bread crumbs, parsley, and salt and pepper.
  6. Top with more Parmesan, if desired.
http://bunsinmyoven.com/2012/01/13/brown-butter-lemon-garlic-pasta/

16 Comments Filed Under: Easy Breezy Chicken Squeezy, Main Dish, Pasta, Vegetarian
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