DIzzYmaiden's Foodies & Craftsters

Yeah FALL!

withaflatstomach:

mmmplants:

Apple Dessert Nachos

• 3 crispy and slightly tart apples (we ♥ honeycrisp! yum…)
• 1 tsp lemon juice
• 3 tbsp creamy natural peanut butter
• 1/4 cup sliced almonds
• 1/4 cup pecans
• 1/4 cup flaked unsweetened coconut
• 1/4 cup vegan chocolate chips

For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast.

Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips. And finally, I drizzled a little more peanut butter onto the plate. Ya know, for good measure.
 

Couldn’t get much easier! Be sure to eat these with your hands, just like real nachos. :)



Approximate Nutritional Values: http://www.food.com/recipe/apple-pie-nachos-243293 

Screaminggg.

foood-food-food:

my muesli bars: from start to finish

Ingredients:

• 1 cup mixed fruit muesli
• 1 cup desiccated coconut
• 1/2 cup dried mango, chopped
• 1/2 cup choc chips
• 1/2 cup dried cranberries
• 125g butter
• 1/2 cup honey
• 1/3 cup brown sugar

Method:

• Pre-heat oven to 180 degrees and grease a pan.

• Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 5 minutes or until golden brown and thick.

• while butter mixture is cooking, mix all dry ingredients together. After butter mixture has cooled, add to dry ingredients. Stir until combined.

• Spoon mixture into pan. Use a large metal spoon to press down firmly. Cook for 10-15 mins. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days. Enjoy!

thecakebar:

DIY New Years Snowman Cake! (recipe/tutorial)

boyfriendreplacement:

Make your own chocolate chips – any flavor!

Recipe

mothernaturenetwork:

Craving something sweet? Here’s a scrumptious recipe for organic biscotti with chocolate chips.

prettygirlfood:

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

sweettoothgirl:

Chunky Blonde Blondies

From Taste of Home Baking Book

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chips
• 1 cup semisweet chocolate chips
• 3/4 cup macadamia nuts, chopped, divided

Intructions:

1. Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chips, chocolate chips and 1/2 cup nuts.
2. Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.

breadlove:

mandybart:

We’re gonna try this today

1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas (usually 2 bananas)
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips

Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in. In a second bowl, stir flour with baking soda, baking powder, salt, and chocolate chips. Add to banana mixture stirring only to moisten. Transfer into greased or lined muffin tins. Bake in a 350’F oven for 20-25 minutes or until tops are browned. Let stand 5 minutes before removing to wire cooling racks. Makes 12 muffins.