Stovetop Macaroni and Cheese

I’ve made and shared recipes for Mac and Cheese before, as well as just lots of cheesy pasta dishes. It’s something we are a fan of here. When I last shared this recipe, I didn’t include it because I wanted to try it again with more pasta since it made too much sauce (in my opinion). I made a smidgeon more bread crumbs, but didn’t make too much extra since this way I could always make more with leftovers. The bread crumbs are best fresh, but can be reheated with the dish.

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Strawberry Buttermilk Cake

This was a spur of the moment recipe. I wanted to make something and realized I had all of the ingredients. It was similar to a cake I made a few years ago, but I never blogged that one. Aaaaand, I think this one might be better anyway. We are nearing the end of strawberry season, but you could always try a different fruit like blueberries, too.

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Skillet Roasted Chicken Thighs and Stuffing

You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.

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Fudgelet Food, Part 8: Animal Crackers

Let’s be blunt. These are not just like the ones from the store. They are more like shortbread cookies, buuuuut I think they are still good. They are just different good. And the shapes of mine are definitely better than the store ones, so ha!

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Peanut Butter Cup Swirl Brownies

Count these as one of my new favorites. Hands down, I love these brownies. I have made them three times recently and love that they are easy, have simple ingredients, and taste amazing. Oh, and I don’t need to make a lot of noise making them, so they can be made during naptime! Although the Fudgelet does prefer I make them with him around so that he can help me lick the bowl clean at the end, haha. The only step I can’t figure out how to do quietly is lining the pan with foil. It usually is fine, but I prefer to not take chances…so I line my pans before he goes to sleep just in case.

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Mixed Bag (Part 6): A Quartet of Treats

Like last week, I am feeling a little lazy and sharing some pictures of desserts I made that turned out pretty good…but I didn’t feel like documenting all of the details for you. Call it sleep-deprived blogging or just enjoying-the-good-weather blogging, I am okay with it.

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Let’s start with the biggest success of the three…the pies! I took a recipe that I have documented for you and made it into mini-pie form. In case you were curious and wanted to try it, I kept the recipe as is, and it ended up making 4 small pot pie-sized pies. The only problem was some extra liquid because I used frozen berries. I wanted to use fresh but they just weren’t good at that time of year. A friend had wanted fruit pie, so I made these for her birthday. She got two and K got two. I had some of his, as well, but just a few bites. I am a chocolate girl, but it was tasty!

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My lattice work got so much better this time than last time. You can see the little bits of butter tucked in, too…don’t forget that step of the recipe even though the pies are smaller.

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Any berries work. This mix was blackberry, strawberry, and blueberry.

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Also don’t forget the egg wash. Mmmm.

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With a little turbinado sugar on top, it is a great texture.

Next up, we have a different kind of pie…

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I believe I know what recipe I used, but I’m not positive, so I can’t share that (sorry).

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I was worried about the results because this didn’t look so good. The peppermint glaze got all funny from the melted chocolate on top. But, this is how it set up:

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Still a bit messy, but tasty. A refreshing, chocolatey, rich treat that was a bit crisp on top and gooey inside.

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Speaking of chocolate treats, here is another one.

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I made a double batch of this recipe from Averie Cooks. It was pretty good, and simpler than this similar recipe I’ve made before, but not quite as good.

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The middle is made up of a recipe much like my fudge recipe, which I feel isn’t soft enough for bars. I prefer a softer middle. So, it might just be my preference. The oat part also didn’t taste as interesting to me as the other recipe…clearly I need to make the other recipe again!

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But, I did like how quickly they came together, and that I could make them with the Fudgelet watching.

One treat he could not sample were these marshmallows.

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I actually haven’t made marshmallows for awhile, so it was nice to make them again. What made these extra special (besides the sprinkles) was the champagne in them! It worked out because we had some leftover from this recipe, so I figured it was a good way to use it up. The marshmallows taste slightly boozy, but mostly the fruity flavor of the Asti was front and center. The recipe came from How Sweet Eats but I also came across this recipe which might be even better?

Don’t get me wrong, these marshmallows were tasty, but the texture and height wasn’t as good as they could be.

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The sprinkles were fun, but I needed fewer sprinkles in ratio to the marshmallows.

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So. Many. Sprinkles.

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Tune in next time and I will have a recipe for you. 🙂

Breakfast Ramen Noodles

I saw one of those speedy food videos that prepped a version of this which intrigued me. You know the videos I am talking about, right? They rapidly mix everything together to make it look really fast and easy and people go nuts sharing them all over social media. Who knows, maybe they will get some more people making stuff they wouldn’t have made before? Just don’t worry if your cooking takes a bit longer and if you’re like me and prefer reading a recipe instead of viewing a Snapchat-style video. But what do I know? I still prefer books over movies, haha.

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