Crumbs and Chaos

Cookie Dough Popsicles

2013-06-19T15:08:30Z

For a while now I have been looking for popsicle molds. I have been seeing all of these delicious ideas on how to use them. I finally found some I liked at IKEA and then more at Walmart. Because really a mold that makes 6 doesn’t go very far and then I can’t have any ready in advance. So I bought two different molds and have successfully used both. When I first brought them home the only thing I had to use in them was punch. So I poured in some citrus punch and hours later we had citrus popsicles that were cold and refreshing. A few days later, I remembered that there was a popsicle in my cookie dough cook book. So I rushed out to get mini chocolate chips and all I can say is YUM! Okay so I guess I should be honest…. these popsicles don’t actually have cookie dough in them. There isn’t a hint of flour or butter. In fact there is only 5 ingredients, which is one reason I love them. They are simple to make and with an abundance of brown sugar and vanilla and a few chocolate chips you would swear you were eating cookie dough from the bowl.

Cookie Dough Popsicles

Ingredients

1 1/4 cup MILK
1/3 cup BROWN SUGAR, packed
pinch of SALT
1 teaspoon VANILLA
2 Tablespoons MINI CHOCOLATE CHIPS

Instructions

In a glass measuring cup, microwave milk for 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
Place 1/2 teaspoon of chocolate chips in the bottom of each popsicle mold. Top with milk mixture. Insert sticks and place in freezer. Freeze until solid, at least 3 hours.
To release popsicles, run under warm water for 20 to 30 seconds . ENJOY!! Makes 4 to 6 pops depending on the mold size.

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Recipe Source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

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Strawberry Croissant French Toast

2013-06-11T13:37:13Z

This Strawberry Croissant French Toast is the perfect weekend breakfast to showcase one of spring’s most beautiful gifts – gorgeous red strawberries!

Good morning! Last Saturday we enjoyed the company of my mom, Megan and her boys while they came to visit. We happily went out on the first day of strawberry picking and filled two boxes full of beautiful red berries. There is nothing in the grocery store that even compares to what we picked – they were so sweet and flavorful. My mom used some to make strawberry jam, for which we’ll be thankful all year long

I used some of the others to make ice cream and we also ate our fair share. I had been wanting to make this croissant french toast ever since I got the Our Best Bites Cookbook last fall. Oh my goodness – this french toast is fabulous for so many reasons…it’s overnight french toast, which means less work to do in the morning…it’s super easy…and it uses both cream cheese and lemon!? Need I say more? Well besides, you’re welcome – you’re going to thank me for sharing this!

Strawberry Croissant French Toast

Ingredients

6 large BUTTER CROISSANTS*
8 oz. CREAM CHEESE
Juice of 1 LEMON
1 1/4 cups POWDERED SUGAR
1 1/2 cups MILK
2 EGGS
1 1/2 teaspoons LEMON BAKERY EMULSION*
Fresh STRAWBERRIES, sliced for garnish

Strawberry Sauce:

2 cups of fresh STRAWBERRIES, chopped
1/3 cup SUGAR
1 teaspoon VANILLA

Instructions

Slice croissants.
Beat together cream cheese, lemon juice and 3/4 cup powdered sugar in a bowl. You want this to be light and fluffy (I used the whisk attachment for my mixer.)
Spread cream cheese mixture on the bottom half of each croissant. Replace top and place into a lightly greased 9x13 pan, cut to fit if necessary.
Combine milk, eggs, lemon bakery emulsion and 1/2 cup of powdered sugar. Pour over croissants in pan and then cover the pan with foil and place in fridge for 8-10 hours.
In the morning, preheat oven to 350 degrees. Place covered pan in preheated oven for 30 minutes. Remove foil and bake an additional 20-30 minutes until set and golden. Let stand 5-10 minutes after removing from the oven. Serve with strawberry sauce and fresh sliced strawberries.

Strawberry Sauce:

Add strawberries and sugar to a large, heavy saucepan. Stirring often, bring to a boil over medium heat. Take off of the heat and add vanilla. Mash with a potato masher for a chunky sauce, blend with an immersion blender for a smooth sauce.

Notes

*I think I will use mini croissants next time, they'd be the perfect portion for one person without any extra cutting.

*If you don't have Lemon Bakery Emulsion, add the zest of a lemon to both the cream cheese mixture and the egg mixture and only use 1 1/4 teaspoons of lemon extract.

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Recipe Source:Savoring the Seasons With Our Best Bites Cookbook

More weekend breakfasts…

Pull Apart Lemon Rolls

Cinnamon French Toast Bake

Caramel Apple Cinna-minis

This post may also be shared over at Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Marvelous Mondays, Monday Funday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, Back For Seconds Social, What’s In Your Kitchen Wednesday, Lil’ Luna Link Party, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Pin It Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Weekly Creative, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It, Shine on Fridays, Create & Inspire, Saturday Show & Tell, Strut Your Stuff Saturdays

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Blueberry Lemon Donuts

2013-06-12T01:14:19Z

In honor of National Donut Day tomorrow, I have for you….. Blueberry Lemon Donuts. I pretty much love lemon with anything! Blueberry, cherry, raspberry…. And in donuts, muffins, drinks….. There is something about the tart flavor that complements other flavors so well. To be honest, these donuts were more reminiscent of a muffin as far as texture goes. They have whole blueberries with a hint of lemon in the batter, when still warm they are tossed in a cinnamon/sugar mixture then topped with a lemon drizzle. They were moist and wonderful served warm! Whether it’s these donuts, a homemade donut from yesterday’s roundup, or a run to your favorite local donut shop…. I hope that you join me and enjoy celebrating National Donut day tomorrow!

Blueberry Lemon Donuts

Ingredients

1 3/4 cups FLOUR
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA
1 teaspoon CINNAMON
dash of SALT
1 large EGG
1/3 cup BROWN SUGAR
2 Tablespoons SUGAR
1 teaspoon VANILLA
1/4 cup MILK
1/4 cup SOUR CREAM
4 Tablespoons BUTTER, melted
3/4 cup BLUEBERRIES (fresh or frozen)
zest from 1 LEMON
CINNAMON/SUGAR MIXTURE
3/4 cup POWDERED SUGAR
2 Tablespoons LEMON JUICE

Instructions

Preheat oven to 350 degrees and grease a donut pan. In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. In another bowl, whisk together the egg, brown sugar, sugar, milk, sour cream and vanilla. Add the dry ingredients to the wet ones and stir until just combined. Add in the melted butter and then fold in the blueberries and lemon zest.
Baked for 15 minutes or until the tops have browned. Remove from oven and while still warm toss in cinnamon/sugar mixture. Mix powdered sugar and lemon juice and drizzle donuts with glaze. ENJOY! Makes approx. 6 regular size donuts.

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Recipe Adapted from Vegetarian Ventures

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The Ultimate Donut List

2013-06-05T02:26:27Z

Snickerdoodle Granola Bars

2013-05-30T03:59:19Z

Once again, I needed a new snack to liven up the afternoon around here. My kids love granola bars and fruit bars and well really bars of any kind. They also love cookies and to spare you the list of their favorites, they really love cookies of any kind. So, combine the two and it’s a win-win for everybody. Believe it or not, I stumbled across these on Google! Not Pinterest! <gasp> It seems crazy that before there was a pinterest, I used Google to find all sorts of recipes and blogs. Well once again, it didn’t fail me.

These granola bars have the sweet cinnamon sugar taste of a snickerdoodle with the denseness of a chewy granola bar. Add a white chocolate drizzle and it’s a wonderful afternoon snack. I love that it is no bake, although it does need some time to chill and set. I made them right before lunch and had them drizzled and ready for afternoon snack time. In an 8×8 pan, I cut 12 bars. However, after serving (and eating them), I decided that they may be a little much. So I then proceeded to cut the bars in half. Which really made more sense for the small hands that were eating them. I also think that putting them in a bigger pan, so they are thinner could be a good solution as well. All really personal preference though. No matter how you cut them they are super delicious!

Snickerdoodle Granola Bars

Ingredients

1/2 cup BUTTER
1/2 cup LIGHT CORN SYRUP
1/4 cup BROWN SUGAR, packed
1/4 cup SUGAR
1 teaspoon VANILLA
1 Tablespoon CINNAMON
1/2 teaspoon CREAM OF TARTER
1/2 teaspoon SALT
3 1/2 cups QUICK OATS
3/4 cup FLOUR
1/2 cup WHITE CHOCOLATE CHIPS, for drizzling

Instructions

Line an 8-by-8-inch baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside. In a large microwave-safe bowl combine butter, corn syrup, brown sugar, granulated sugar and heat on high for 3 minutes total. Stopping after each minute to stir. Keeping an eye onit throughtout to make sure it doesn't bubble over.
Add vanilla, cinnamon, cream of tartar, salt, and stir to combine. Add oats and stir to combine. Add flour slowly, stirring to incorporate it. Mixture should be thick and moist, but not wet and sloppy. You may need to add up to 4 additional tablespoons flour if your mixture seems very wet; don't over-add and dry out batter too much because it will become crumbly.
Transfer mixture to prepared pan and spread it into an even flat layer, pressing it down firmly with a spatula and smoothing the surface. Place pan in the refrigerator for at least 2 hours, or in the freezer for at least 1 hour, or until bars have set up. Lift bars out with foil overhang, place on a cutting board, and slice bars into desired size and shape. MAKES 12 REGULAR SIZE BARS OR 24 MINI BARS. If wrapped bars will keep at room temperature for up to 1 week; in the refrigerator for up to 1 month, or in the freezer for up to 3 months.

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Original Recipe from Averie Cooks

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Garlic Brown Sugar Chicken

2013-05-29T14:33:23Z

Today, I am going to share a quick and easy chicken dish that I am sure you and your family will love. With only five ingredients this dish was quick and easy and turned out perfectly. Pair this with your favorite spring vegetables and a fresh salad and you have a great go to meal. During the spring and summer, I am always looking for easy ways to feed my family at dinner time so we can go outside and play or go for a walk after dinner. Since we moved into our new house last fall there weren’t too many days to play outside. Now we are enjoying the nice weather and take adventure walks after dinner.

What do you like to do with your family on a summer evening?

Garlic Brown Sugar Chicken

Ingredients

2-4 boneless, skinless chicken breasts
4 cloves garlic, minced
4 Tablespoons brown sugar
3 teaspoons olive oil
salt & pepper

Instructions

Preheat oven to 500 degrees.
Place a layer of tin foil in a baking dish and spray with cooking spray to help with clean up.
Place chicken in pan and sprinkle with salt and pepper.
In a small sauté pan, sauté garlic with oil until tender. Remove from heat and stir in brown sugar. This will create a paste to put on the chicken.
Spread the brown sugar mixture on chicken.
Bake uncovered for 15-30 minutes or until the chicken reaches 165 degrees.

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Recipe from College Girl, College Food.

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Onion & Goat Cheese Dip with #TheRealKettleChips

2013-05-28T23:26:08Z

*This is a sponsored conversation written by me on behalf of Kettle Brand. All text, photos and opinions are entirely mine.

Potato chips and dip go together like peanut butter and jelly, milk and cookies, nutella and toast, friends and good food…this list could go on and on. A few times a month we get together with friends from our church and have dinner at someone’s house. It happens every time that someone is running late and the rest of us are standing around…just waiting. That’s why having an appetizer on the counter is a must – so everyone stays happy until dinner is served.

My tip for entertaining is keep it simple. Taking this simple baking sheet, putting the dip in the middle and surrounding it with Kettle Chips wasn’t fancy or elaborate, but it was insanely delicious. Everyone was able to easily grab a chip and enjoy the dip. This Onion & Goat Cheese Dip totally calls for a sturdy chip, a chip that doesn’t mess around, The Real Kettle Chip™ was perfect.

Fun facts you should know about The Real Kettle Chips™…

Over thirty years ago, they pioneered the kettle cooking style that you know and love by cooking real, unpeeled potatoes in small batches and started selling their chips out of a van (how rad is that?)

The Real Kettle Chips™ are made using the finest all-natural, non-GMO ingredients. They don’t use any trans fats, MSG, artificial colors or flavors or unpronounceable ingredients to make their tasty, flavorful chips.

Their chips are carefully cooked at their facilities in Willamete Valley, Oregon. Kettle Brand is the first potato chip brand to be verified by the Non-GMO Project and started selling the first Non-GMO Project Verified chip earlier this year.

Kettle Brand® Chips are committed to a Natural Promise – all natural ingredients, non-GMO oil and potatoes and no trans fat, MSG or preservatives.

AND they have 24 fabulous flavors to choose from…the classics like Sea Salt, Salt & Pepper and Sea Salt & Vinegar or incredible flavors like Spicy Thai, Honey Dijon and Jalapeno Jack (see the entire line up on their website – Kettle Brand)

A chip that is all natural made with simple ingredients definitely needs to be enjoyed with a dip that is just as simple and flavorful.

Onion & Goat Cheese Dip

Ingredients

1 Tablespoon OLIVE OIL
1 medium YELLOW ONION, diced
3 GARLIC CLOVES, minced
1 cup PLAIN GREEK YOGURT (or sour cream)
4 - 5 oz. GOAT CHEESE
3 Tablespoons finely chopped FRESH CHIVES

Instructions

Heat oil in a pan over medium-low heat. Add onion and cook until soft and golden in color (you may have to adjust the heat if it's browning too fast.) Stir occasionally, this will take about 20 minutes.
Let cool for a few minutes.
In a food processor, combine greek yogurt, goat cheese and chives. Add onions and pulse until combined. Season with salt and pepper.
Chill about an hour before serving with a sturdy Kettle Brand chip.

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Recipe Source: Gamedayr

Tell me your thoughts on buying products that are use non-GMO ingredients…

This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

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Hot Fudge & Kit Kat Rice Krispie Treats {+ a sweet ice cream topping idea!}

2013-05-30T02:16:27Z

Everyone’s favorite no bake pan of treats with a twist – Hot Fudge & Kit Kat Rice Krispie Treats. So perfect on their own, but absolutely amazing as an ice cream topping!

Happy Saturday! Yes, it’s not our regular day for posting a new recipe but it’s just how this crazy week worked out and I really couldn’t wait another minute to share these RKTs. And a friendly public service announcement to reference the week I’ve had, beware when adopting a piece of carpet from another household, even if you know and love them, you may not know what bugs, etc. that piece of carpet is home to until several months later. I won’t go into the details because after all we’re here to talk about food and the two really don’t go together – enough said.

In an attempt to take a reprieve from cleaning the basement, I decided on another version of these incredible Double Chocolate Salted Caramel Rice Krispie Treats. This time I wanted to include the Kit Kat minis that were staring at me from the pantry and I had hot fudge and the two seemed like a such a lovely couple. Turns out I was right, they are a match made in heaven.

We found out a few weeks back while having friends over for dinner that rice krispie treats and ice cream go very well together. So I made this pan of treats a little differently, I put half of the mixture into a 9×9 pan and spread out the rest on a lined baking sheet to cool. Once it cooled, I broke it a part and served those gooey little pieces over vanilla ice cream. It was total dessert perfection.

Have a wonderful holiday weekend and be sure to check out our side bar for our favorite Cool Treats and Summer Get Together Eats!

Hot Fudge Kit Kat Rice Krispie Treats {+ a sweet ice cream topping idea!}

Ingredients

5 Tablespoons SALTED BUTTER (use real butter)
9 cups MINI MARSHMALLOWS
9 cups RICE KRISPIE or COCOA KRISPIE CEREAL (or use some of each)
1 8 oz. bag KIT KAT MINIS, cut in half
1/2 cup JARRED HOT FUDGE SAUCE
Your kitchen SALT SHAKER for sprinkling (optional, but recommended)

Instructions

Line a 9x13 pan with foil.* Grease well using butter for best results.
In a large microwave safe bowl (or a saucepan for the stove), melt butter. Add marshmallows to bowl, heat at 45 second intervals, stirring in between until melted and smooth.
Meanwhile, mix together cereals in a large bowl.
Add hot fudge sauce to melted marshmallows. The hot fudge will sink straight to the bottom so stir well to combine. Pour over cereal and mix well. Add in halved Kit Kat candies and stir again.
Transfer this mixture to prepared pan. Take a turner spatula and butter the back of the flat side well. Use it to press the bars firmly into the pan. If desired, take a salt shaker and lightly salt the top of the bars. Set aside to cool and set up before cutting into bars.

Notes

*If you want to make part of this as ice cream topping, use a 9x9 pan for making the bars and line a baking sheet with greased foil or a Silpat to make the topping. Put 1/2 of the bar mixture into the pan and the other 1/2 on the baking sheet to cool before breaking into pieces. Store in a ziploc bag or air tight container.

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Apple Cinnamon Hearts

2013-05-23T03:36:33Z

I am always looking for a new way to curb my family’s snack cravings. These days, with two growing boys and a pregnant mama, someone in this house is ALWAYS hungry or constantly eating. Of course, when we go to the store, the snack possibilities are endless. And to be honest, most of them aren’t too good for you. They are full of preservatives and artificial this and artificial that. So when I found this recipe for Cinnamon Apple Sticks, I tried them immediately! They were the first thing I tried out of the Weelicious cookbook and I’ve tried them several times since then. The only problem is that they were gone before I could get a picture! They are a slightly dry snack so they do take a bite to get used to, but they are addicting after that. With real fruit and small amounts of sugar, they make a great snack for the whole family.

The first couple times I made these, I followed the recipe for ingredients and quantity. I also cut them into the stick shape that she suggests. However this time, I changed a few things. First of all I doubled the whole thing because really there just wasn’t enough! I also switched out the vegetable oil for butter, because well I just like butter better. And lastly I decided instead of sticks I would use a small heart cookie cutter. They were cute (and really, who doesn’t like a cute snack!) and the kids thought they were more fun! In the end no matter what the shape we gobble them up and even drizzle some honey on top for an extra special snack (if we aren’t taking them on the go)!

Apple Cinnamon Hearts

Ingredients

2 cups FLOUR
1 teaspoon BAKING POWDER
4 Tablespoons BROWN SUGAR, packed
4 Tablespoons WHEAT GERM
1 1/2 teaspoons CINNAMON
1 cup APPLE, peeled and grated
5 Tablespoons BUTTER, melted

Instructions

Preheat oven to 400 degrees. Place flour, baking powder, brown sugar, wheat germ, and cinnamon in a bowl and stir to combine. Add apple to the flour mixture and, using your hands, toss to coat. Add the butter and continue to work with you hands until dough comes together. This could take a few minutes. Shape dough into a flat rectangle and allow to rest for 1-2 minutes. Then roll the dough out to 1/4-1/2 inch thick. Use a knife to cut into sticks or a small cookie cutter in the shape of your choice. Bake on a cookie sheet lined with parchment paper or Silpat for 15 minutes or until golden. Cool and ENJOY! MAKES APPROX 35 SMALL HEARTS.

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Adapted from Weelicious by Catherine McCord

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Mango Guacamole

2013-05-20T03:06:32Z

Pairing the absolutely perfect avocado with a sweet, juicy mango is where it’s at - Mango Guacamole should be next on your must try list!

I adore guacamole. And my kids are slowly falling in love with it lately…which makes eating at a Mexican restaurant a little easier these days

This is a combo that totally works together. I love the idea of fruit salsas, the spicy and sweet are something different from the norm. The mango adds a gentle sweetness to the buttery avocado along with the cilantro and jalapeno you’ve got a screamin’ good guac. One that you should totally be serving as an appetizer to your guests while you’re standing next to the grill this holiday weekend.

A few more crowd pleasing appetizers

Mango Guacamole

Ingredients

3 AVOCADOS
1 MANGO
1/3 cup CHOPPED FRESH CILANTRO
3 Tablespoons SLICED GREEN ONION
2 Tablespoons CHOPPED JARRED JALAPENOS
1 Tablespoon FRESH LIME JUICE
SALT

Instructions

Peel, pit and dice avocados and mango. Place into a mixing bowl. Add remaining ingredients, except salt, and mash to combine.
Season to taste with salt and serve immediately.

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Recipe Source: Ever so slightly adapted from Absolutely Avocados

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Crumbs and Chaos

Cookie Dough Popsicles

Strawberry Croissant French Toast

Blueberry Lemon Donuts

The Ultimate Donut List

CLASSIC

FRUITY

OUTRAGEOUS

Can’t get enough donuts? Me neither!

Snickerdoodle Granola Bars

Garlic Brown Sugar Chicken

Onion & Goat Cheese Dip with #TheRealKettleChips

Hot Fudge & Kit Kat Rice Krispie Treats {+ a sweet ice cream topping idea!}

Apple Cinnamon Hearts

Mango Guacamole