I found this recipe on Grin & Bake It that looked like a fun twist on my World’s Easiest Christmas Candy recipe. So naturally, I had to give it a try.
It was fun to make — and the end result is delicious. It’s sweeter than the other recipe and doesn’t have as much of the sweet and salty flavor thing going that I love in my other recipe, but this recipe is fantastic in its own right.
These muffins are hearty and filling. Not too sweet, but just the perfect blend of crunch and chocolate mixed together. They would pair well with a delicious pot of soup (like Hamburger Vegetable Soup) for a chilly December evening.
When I saw this recipe, I knew I had to try it. It sounded like a creative twist on traditional apple muffins and I mostly just wanted to experiment with it out of curiosity. The end result? Definitely yummy. Different, but yummy. The peanut butter chips add a fun surprise and jive well with the apple flavors.
Okay, so I know there’s a big debate over whether or not corn bread should be sweet or not. If you’re in the camp that says it should not be sweet, then this recipe probably isn’t for you.
But if you love a good piece of sweet, moist cornbread, you have got to try my World’s Best Honey Cornbread recipe. Because you know I don’t dub something “world’s best” unless I believe in all sincerity it is.
I concocted these the other night and they ended up being a huge hit with everyone in our family. They were gone in a flash and I had to make more since Jesse was wondering what happened to them the next day!
I made Bean & Cheese Burritos for the freezer yesterday. These were so simple to put together — and quite inexpensive, too.
They aren’t anything spectacular and, if you’re a foodie, you just might be appalled that I’m posting such a crazily simple recipe. But I’m all about simple — especially when it comes to quick and easy lunches!
I did a quick freezer cooking session last night while making food to take to our church’s covered dish supper. I was in a bit of a hurry and a little scatter-brained since I got a late start, but within 35 minutes I managed to pull together five different dishes to take to the church supper plus make some barbecued meatballs and homemade instant oatmeal packets for the freezer.
Since I’ve been eating a no-refined foods diet for the past number of weeks, I’ve had fun finding new recipes to satisfy my sweet tooth. Here’s one recipe that has become one of my favorite afternoon snacks. It’s the perfect pick-me-up — especially on a hot summer afternoon!
I came across a recipe in a magazine recently for Ginger Biscuits with peaches that was simply calling my name. Seeing as how it is peach season and we love ginger, I thought we could not go wrong with this flavor combination.
However, in order that everyone in our family could enjoy this summer treat, I decided to make it free of all the top allergens. This was a first-time recipe experiment for me, and oh boy! we were so pleased with the outcome! The ginger biscuits are wonderful for breakfast, as well, with a fruit jam spread on top.
Guest post from Michelle of The Willing Cook Yeast is one of those ingredients that is becoming banned from more and more people’s diet lists, for various health reasons. I recently did some food allergy cooking for a friend who had about 50 items to which she was allergic, yeast being one of them. I wanted […]