As the summer garden begins to flourish, I find myself trimming down my rosemary plants a little too quickly these days. You see my family is addicted to this recipe for party nuts. The aroma and flavor of rosemary mixed with the kick of cayenne pepper makes for an irresistible treat. Buy canned mixed nuts when they are on sale because these are gone shortly after they come out of the oven. You’ll find yourself making a new batch quite frequently.
The original recipe developed by The Union Square Cafe’ in New York can be found here.
Line a baking sheet with aluminum foil. Toast nuts on baking sheet until lightly golden, about 10 minutes.
In a large bowl, combine melted butter, chopped rosemary, cayenne pepper and brown sugar; stir until thoroughly combined. In a large bowl, toss hot nuts with butter and spice mixture. Make sure to do this right away while nuts are hot. Season with salt and toss to coat thoroughly.
These cookies are super cute and quite tasty. I used the Wilton Easy Cut-Out Cookie recipe to make quick work of this project. Just make the dough, pinch off a small ball, form it around the treat stick, and place your cookie cut-out on top. I used three chocolate chips to top the cookie and then popped them in the oven. Here’s the video for the Wilton recipe.
Preheat oven to 350 degrees. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside. In a large bowl combine the bananas, eggs and oil/butter until mixture is smooth. Add the cake mix and gently mix until combined. DO NOT over mix. Optional: fold in chopped nuts Scoop batter into the muffin pan filling the cups 3/4 of the way full (use an ice cream scoop for ease). Top each with a sprinkle of streusel crumble and tap lightly into batter. Bake for 18 – 25 minutes until a toothpick inserted comes out clean.
Streusel topping – 1 ¼ cup ½ cup light brown sugar tightly packed ⅓ cup sugar ¼ teaspoon salt 6 Tbls.cold butter, cubed
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Use a fork to cut the butter into the dry ingredients to make course crumbs. Scatter evenly over muffins, pie, or coffee cake before baking. Store left-over streusel in fridge or freezer for future baking projects.
Even though I have plenty of made-from-scratch brownie recipes, this is my “go to” for a quick, easy, and tasty bar. It’s a jiffy of a recipe and one of my favorites.
Chewy Cake Mix Brownies
1 (15 oz) box chocolate cake mix 1/2 cup canola oil 2 eggs 1 tablespoon vanilla extract 1 cup semi sweet chocolate chips 1 cup pecans, chopped
Preheat oven to 350 degrees. Grease a 7×11” baking pan. Combine cake mix, oil, eggs, and vanilla extract in a medium bowl; mix until well combined. Stir in chocolate chips and nuts. Transfer the batter to a greased 7×11” or 8 X 8” baking dish. Bake at 350 degrees for 20 – 25 minutes, until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting
This is a great alternative to the Cowboy Cookie recipe that I’ve made for years. The addition of coconut adds moisture and a unique flavor to the batter.
1 cup butter, softened 1 cup sugar 1 cup brown sugar, packed 2 eggs 1 teaspoon vanilla or vanilla paste 2 cup flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup old fashioned oats 2 cup Rice Krispies cereal 1 cup chocolate chips 1/2 cup coconut 1 cup nuts
Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla; continue to mix until eggs are fully incorporated. In a bowl combine flour, baking soda, baking powder and salt. Add the flour mixture to the mixer and blend until smooth. Fold in oats, rice cereal, coconut, and chocolate chips. Use a round ice cream scoop to drop round mounds balls on a cookie sheet. Flatten each ball with clean, damp fingers. Bake for 12-15 minutes. Cool slightly and move to cookie rack to cool completely. Store in airtight container.
Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.
Spicy Cabbage Roll Casserole with Rice
1 head cabbage, cut, cooked & drained 1 pound zesty bulk sausage, browned & drained 32 oz. crushed tomatoes 1 medium onion, chopped 1 teaspoons salt 1 teaspoons black pepper 2 teaspoons sugar (or, sweetener) 1/2 crushed red pepper flakes 1/2 teaspoon garlic powder 2 cups sharp cheddar cheese, divided
Preheat oven to 350 degrees. Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.
My daughter works in the healthcare industry and we all know how busy healthcare workers are right now. I thought it would be fun to bake up a batch of mini-donuts for the folks that work in her department. I’m told these were a big hit.
These couldn’t be any easier to make. The maple glaze is ABSOLUTELY DELICIOUS!
While the blistering summer temperatures have risen to well above 90 degrees, I’m itching for cooler weather. I couldn’t resist making this delicious fall coffee cake while the kids were home this weekend. K whipped up the recipe and we sliced into the warm cake during Sunday breakfast. So good!
Cake 4 eggs 1/4 cup water 1 package yellow cake mix 1 package instant Pumpkin Spice Pudding 1 teaspoon pumpkin pie spice 1/4 cup vegetable oil 1 teaspoon vanilla 1 cup sour cream
Crumble 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup sugar 1 cup chopped walnuts or pecans
Glaze 1 cup confectioner’s sugar 1 teaspoon pumpkin pie spice 2 to 3Tablespoons milk
Grease a 9×13” pan and preheat oven to 350 degrees.
To make the topping: In a small bowl, toss together the topping ingredients until mixed well; set aside. To make the cake: In another larger bowl, mix the eggs, water and cake mix together until blended and smooth. Add the dry pudding mix, pumpkin pie spice, vanilla, oil, and sour cream; mix until combined. Put half of the batter into the pan and then add half of the mixed topping. Carefully spread the rest of the batter on top and finish the cake off with the rest of the topping. Bake the cake in a preheated 350 degree oven for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack. When the cake is no longer warm, mix up your glaze. Whisk together the confectioner’s sugar and pumpkin pie spice. Add two tablespoons of milk. Drizzle the glaze over cake.
Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.
Veggie Egg Bake
6 large eggs 1/2 cup milk 1/2 onion, diced 1/2 bell pepper, diced 1 cup cherry tomatoes, sliced 2 tablespoons fresh dill, chopped finely 3/4 cup cheddar cheese, shredded salt & pepper, to taste
Grease an 11×7” baking pan with cooking spray. Preheat oven to 350 degrees. Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine. Add mixture to casserole pan; sprinkle dill and cheese evenly over top. Bake for 30-40 mins or until cooked all the way through. Let stand for 5 minutes before cutting.