…Archive for the ‘recipes’ Category…

Best Cookies Ever

So my new favorite Giada cookie is her hazelnut chocolate chip cookie…

…because it’s got HEATH BARS in it!! (my favorite!) Oh, so good. I followed her recipe but only added 1/2 cup of sugar instead of 1 cup. Heath bar chips are hard to find around these parts so I’ve resorted to buying a bag of individually wrapped Heath bars and chopping those up. Yes, it kills me every time I make it because of all the waste I’m generating.

I made this recipe since I had some hazelnuts leftover from my Lemon Hazelnut Tiramisu recipe. Boy, does that Giada lady LOVE hazelnuts…

I also love this recipe because it makes at least 70 cookies so there’s lots to share! It’s always a crowd pleaser so I highly recommend making these for a party. They are relatively easy, too, as long as you buy the hazelnuts without the skin on it. Just toast them in a dry skillet and then chop.

Smitten Kitchen’s Corniest Corn Muffin

My friend Christina was entering a chili cook-off for the second year in a row and invited me over to taste test one of her batches.Verdict = delicious. No wonder it won THIRD PLACE at the chili cook-off. Woot!

I figured the perfect accompaniment to chili was obviously a corn muffin. So I moseyed along to my go-to food blog Smitten Kitchen and found the Corniest Corn Muffin recipe. It was easy, delicious, and actually had corn kernels in it.

I won’t re-post the recipe since I followed it exactly.

Perfection!

Sweet Pea Hummus

This is a super quick, easy, and healthy recipe that is inspired by Giada’s Pea Pesto Crostini. It’s great for entertaining on the fly because you can always just keep a bag of frozen peas in your freezer and the rest of the ingredients are all from your spice cabinet. Score!

Ingredients:

2 cups of cooked peas (read instructions on bag)
2 Tablespoons extra virgin olive oil (maybe more if you want a looser hummus)
1 teaspoon salt
a sprinkle of ground black pepper
1/2 teaspoon crushed red pepper (feel free to omit if you don’t like heat)

Directions:

Put in blender or food processor and process until you get a spread-able consistency (about a minute and a half).

I think I ended up adding a touch more salt after it was done, so feel free to add and subtract spices. The peas are the main event, here, so you really can’t go wrong. I would also suggest adding some cumin for some smokiness

You can put it on crostini OR you can spread some on a slice of bread and add thinly sliced parmesan cheese and toast it until the cheese melts. Yum…

It’s healthy, so don’t feel bad about the cheese.

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