30 Jun 2016

Kids and Summer – and Peanut Butter Bars

by | posted in: chocolate, The Charming South Kitchen | 0

Easy Peanut Butter Bars

About a month ago, I was so concerned with what I was going to do since summer was coming.  See, my older little boy is in preschool and it was letting out for 2 months.  It is hard to take two preschoolers with me anywhere, and I had grown accustomed to getting things done in the morning with just one of them.

And here, almost July, and we have one more month. A month filled with fruit picking, zoo trips, play dates, and vacation to North Carolina.  It hasn’t been as tough as I thought, but my husband has been gracious with his time off, too.

At the beginning of the week I wanted to bake something and get my older preschooler in the kitchen.  He really loves being in the kitchen with me and I love it.  So, we opened a cookbook, made a few tweaks with what we had, and put them in the oven.

The next day we got to head to Roswell and go hiking and playing in the water at Vickery Creek Falls.  So fun.  My boys are definitely water lovers and they love any time they get to spend with their daddy.  These bars were delicious and portable and had some good energy boosting carbs in them to refuel them after the hike.

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Easy Peanut Butter Bars
Author: 
Recipe type: Bar
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Easy, portable, not-to-sweet peanut butter bar
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 egg (room temp)
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp kosher salt
  • ½ cup rolled oats
  • ½ cup roasted peanuts (halved)
  • ¾ cup chocolate chunks (I used dark)
  • ½ cup 10x sugar
  • 1½ T creamy peanut butter
  • 2 T milk (or until desired glaze consistency)
Instructions
  1. Cream first ingredients (through vanilla).
  2. While you let the mixer do its work, get a 9x13 pan, line with foil, spray with cooking spray, and set oven to 350.
  3. Combine dry ingredients and mix with sugar mixture.
  4. Fold in chips and nuts.
  5. Press into pan and bake for 20-25 minutes.
  6. When done, let cool in pan for 5-10 minutes.
  7. Take the bars out (made easier with the help of the foil) and put on cooling rack.
  8. Mix glaze and drizzle over the bars.
  9. Let cool completely then cut into squares.
These were easy to assemble and tasted great and have lasted well throughout the week.

1 Nov 2014

Halloween Trash Peanut Butter Rice Krispy Treats

by | posted in: chocolate, food, The Charming South Kitchen, Uncategorized | 0

Halloween Trash Peanut Butter Rice Krispy Treats

Now that Halloween is over and a new month is upon us, must of us are gearing up for the other two big holidays – Thanksgiving and Christmas.  Let the baking season begin (or, um, continue).

Some people wonder what inspires me to cook what I do.  One of the ways is by following great foodie people on Instagram.  That’s how these came about.  One of the best places in Savannah is Back in the Day Bakery. Cheryl Day, co-owner and baker, featured a chocolate covered rice krispy treat yesterday in her feed.

How to Use Leftover Halloween Candy

Well, I thought I would just run to target with my littles and get the ingredients.  Little did I know that it would be the worst Target run ever.  In front of our local Target store, the city has been demolishing a building.  The backhoes and front loaders and bulldozers are in full force.  Yes, I’m a mom to two little toddler boys!  My older one is mesmerized by their action.  So, cue drama and meltdown as I pushed the boy-filled cart toward the Target entrance, away from the construction site.  Then, I get in there and finally am able to calm him down, when my younger one who is usually happy as a clam in a store, completely screams his head off for 20 minutes while I’m in the store.  He was teething.  But, I couldn’t find the marshmallows.  I had everything else.  Finally just put everything back on the shelves and walked out.  Forget making dessert.

Well, later that afternoon I decided I still wanted to make them and we tried again.  This time at our local Publix.  No construction site.  Employees with candy and balloons.  They were happy. Momma was happy.

Thankfully, these were made.  I’m not usually a fan of milk chocolate anything, but I’m glad I went with the milk chocolate frosting as it was just perfect paired with the peanut butter in the rice krispy treat.

This is a perfect way to use up all of your leftover Halloween candy – or give you a perfect excuse to go buy more!

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Halloween Trash Peanut Butter Rice Krispy Treats
Author: 
Recipe type: Dessert
Cuisine: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Perfect use for all of your leftover Halloween candy
Ingredients
  • 1 T unsalted butter
  • 3 T creamy peanut butter
  • 1 pinch kosher salt
  • 1 bag mini marshmallows
  • ½ tsp vanilla extract
  • 6 cups crisped rice cereal
  • 1 container milk chocolate with chocolate chips frosting
  • leftover halloween candy
Instructions
  1. Grease a 9x13 pan
  2. In large pot, melt together the butter and peanut butter.
  3. Add salt and stir.
  4. Add marshmallows and stir until melted.
  5. Add in vanilla.
  6. Set pot off the heat.
  7. Stir in cereal.
  8. Press into 9x13 pan by using a piece of parchment paper so the mixture won't stick to your hands.
  9. Let cool.
  10. Frost with frosting.
  11. Immediately top with leftover crushed Halloween candy.
  12. Let sit to harden.
  13. Enjoy!
 

 

18 Aug 2014

Blueberry Italian Cheese Tart

by | posted in: food, The Charming South Kitchen, Uncategorized | 2

Blueberry Italian Cheese Tart

The longer you are married to your spouse, the more you begin to think like him (or her) and what the other person likes or dislikes becomes you.  That is probably how the old adage got started by saying the longer a couple is married they look more and more like each other.

My Mister and I have only been married for (almost) 3 years.  One of the blessings of those three years is having someone to cook (and bake) for all the time.  Some women find that daunting.  I find it challenging in a good way – but I also need to eat out sometimes, even if it is Chick-fil-A.

Blueberries and Crystal

One of the things that my Mister loves is fruit desserts.  So, I wanted to create a sweet fruit recipe that he could enjoy.  Two of the unmistakable tastes of summer to me are lemons and bluberries.  I remember picking buckets of blueberries at Huber’s Family Farm up in southern Indiana when I lived in Louisville.  I could eat a lot just standing there picking in – never filling up my bucket.  (To anyone from Huber’s reading this – I really didn’t, I may have snuck one or two (berries, not buckets).

Blueberry Tart

So, with Italian cheeses on hand and some blueberries and lemons, I set out to create this tart.  Enjoy the final days of summer!

Blueberry Tart

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Blueberry Italian Cheese Tart
Author: 
Recipe type: dessert
Cuisine: Tart/Fruit
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A creamy, cheesy sweet tart with blueberries and lemon
Ingredients
  • For the crust:
  • ¼ cup powdered sugar
  • ¾ tsp vanilla extract
  • 1 egg yolk
  • ⅛ tsp kosher salt
  • 1 stick butter, unsalted, melted
  • 1¼ cup all-purpose flour
  • For the filling:
  • 8 oz whole milk ricotta cheese
  • 8 oz mascarpone cheese
  • 2 eggs
  • 1 egg yolk
  • ⅓ cup powdered sugar
  • ½ tsp real maple syrup
  • juice of 1 lemon
  • For the fruit topping:
  • Whole blueberries
  • zest of one lemon
Instructions
  1. For the crust:
  2. Mix everything together and press into a removable bottom 9.5 inch tart pan. Put in freezer for about 20 minutes. Poke holes with a fork in bottom of crust. Bake covered with foil for 15 minutes (at 350). Remove foil and bake for another 15. Let cool to room temperature.
  3. For the filling:
  4. Mix everything and combine until no more lumps. Pour filling into cooled crust and bake at 350 for another 40-45 minutes or until filling is set. Let cool slightly
  5. For the topping:
  6. Mix the blueberries with the lemon zest. Scatter on top of tart.
  7. Set in fridge until cold. Serve with cool whip or homemade whipped cream and a sprig of mint - and preferably some decaf!
 

 

10 Aug 2014

No Bake Fudge S’mores Pie

by | posted in: chocolate, The Charming South Kitchen, Uncategorized | 2

National Smores Day

Don’t you love how life teaches you lessons?  We all have days where we learn valuable lessons that will profit us to use them in the future.

Like don’t go out without an umbrella if skies are threatening rain.

Don’t date guys who don’t love Jesus first and foremost.

Always wear the same shoes – vital.

Love above all else.

When you get hurt (and you will), don’t hurt in return because it doesn’t do anyone any good.

Leave your heart open for new relationships and friendships.

And this S’mores Pie.

No Bake Fudge Smores Pie

I found out on Instagram yesterday that today is National S’mores Day (who is in charge of making these things up, anyway?).  So, all I had to do was get a few things from the store and this pie is all set for when we get home from church tonight.  It is dark, fudge, not too sweet, and topped with fluffy, sugary goodness.  Slightly burnt edges – just like the perfect campfire marshmallow before you smush it between some chocolate and graham crackers.

The lesson I learned in making this pie?  Buy a culinary torch.  It will just do you wonders and save bunches of time (because my life as a full-time mommy comes first to my adventures in The Charming South Kitchen, so I’ve gotta use those nap times wisely).  At least I was able to sip on my McDonald’s diet coke while I was waiting for my lighter to slightly burn the edges of the marshmallows.  (I adapted this recipe from Brown Eyed Baker)

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No Bake Fudge S'mores Pie
Author: 
Recipe type: Dessert
Cuisine: Pie
Prep time: 
Total time: 
Serves: 8-10
 
No need for a campfire or an oven for this pie. Chocolate, graham crackers and marshmallows.
Ingredients
  • 1 graham cracker crust, chilled
  • 6 oz bittersweet chocolate
  • 2 oz dark chocolate
  • ⅓ cup plus 1 T heavy whipping cream
  • 1¾ teaspoon light corn syrup
  • 3 T unsalted butter
  • ¾ bag large marshmallows
  • handful mini marshmallows
Instructions
  1. Heat the cream and light corn syrup on stove until slightly boiling (you don't want to overheat it because it will burn).
  2. Pour the heated cream mixture over the chocolate and stir until smooth.
  3. Add the butter and stir until creamy.
  4. Gently spread the chocolate mixture in the bottom of the graham cracker pie crust
  5. Place the marshmallows on top, gently pressing them into the fudge filling.
  6. Heat with a torch or match or however you want to light them, to the crispiness of your liking.
  7. Let come to room temp before serving
  8. Cut slices and serve.
 

Marshmallows

 

17 Mar 2014

What’s Eatin?

by | posted in: food | 0

What's Eatin?

I did very well with the lower budget last week, so here we are again.  Meal planning doesn’t include as much fresh fruits and vegetables because they are expensive here in the middle of the country, but we make due with what we can get.  This week, its bananas and cuties!

Monday: Its Saint Patrick’s Day so in honor of that celebration: Dinty Moore Shepherd’s Pie and Lucky Charms Cereal Bars.

lucky charms cereal bars

Tuesday: As part of the Influenster Nation I got a coupon for Annie’s Homegrown Family Meals and chose the Butternut Squash Mac & Cheese.  Will be having that with chicken tenderloins and frozen veggies.

Wednesday: Heather’s Garlic Rice with stir fry

Thursday: Pumpkin Soup with bread

Friday: Italian Sausage spaghetti with a sweet friend.

Saturday: Heading to Memphis to hang out with some NC friends and packing a picnic lunch.  Late homecoming dinner with pizza from Marcos (with coupon).

Sunday: Leftovers

6 Jan 2014

ELR14: Chewy Oatmeal Cookies with Cinnamon Buttercream

by | posted in: food | 0

Chewy Oatmeal Cookies with Cinnamon Buttercream IMG_4228 IMG_4252 IMG_4282

Last week was New Years, and on the second day of the new calendar – I started on my journey of cooking through Jenna’s recipe journal on Eat Live Run.

I hung out with a friend and her daughters for a play date, convo day mixed with yummy cookies. Jenna’s recipes give me creativity and allows me to try  new foods and cooking techniques.  It will definitely be a culinary adventure this year.

These oatmeal cookies were small, thick and chewy.  I added more milk and some cinnamon to the buttercream but that was the only alteration to her recipe.  We had fun and they were all gone in two days.

 

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Chewy Oatmeal Cookies with Cinnamon Buttercream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious sandwich cookie
Ingredients
  • 1 stick unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¼ cup all-purpose flour
  • 1½ cup old-fashioned oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • For filling:
  • 1 stick butter, unsalted, softened
  • 3 cup powdered sugar
  • 4 tsp milk
  • 2 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 375.
  2. Grease two cookie sheets and set aside
  3. Cream wet ingredients for cookies.
  4. Combine dry ingredients.
  5. Mix wet and dry.
  6. Form 24 hopefully uniform cookies
  7. Bake for 8 minutes.
  8. Let cool completely
  9. Mix all ingredients together for the filling. Place filling in between two cookies.
  10. Eat!
18 Apr 2012

Simple Tres Leches Cake

by | posted in: food | 0

While in Louisville this past week, my friend made a delicious cake.  My husband requested that I make it when we got home.  I took it to your small group since I had the meal this past week.  So delicious!

1 box yellow cake mix (13×9 pan size)

1 straw

1 can evaporated milk – 12 oz

1 can sweetened condensed milk – regular size can

1 can cream of coconut 15 oz

1 pint heavy whipping cream

3-5 T of sugar

lime zest for top of cake

coconut (optional)

Bake cake according to directions (I needed eggs, butter, and water for mine).  Let cool.  Poke holes in the top of the cake with the straw.  Mix together the three milks.  Pour over the top of the cake.  Set in fridge to get cold.  Mix the whipping cream until the consistency of whipped topping forms.  Add in the sugar.  Then spread this yummy cream over the cake.  Set in the fridge for a few hours before serving.

You can add additional lime or coconut to this cake and/or decorate the top of it with shaved coconut or lime zest curls if you would like.

6 Jan 2011

Best Posts from 2008

by | posted in: Books, Women | 0

Finally getting around to bringing over more of the old posts.  Many of you have not been reading this since 2008, so this gives you a glimpse into what was going on on the blog back then.  Enjoy.

Hungry Adulterers: Thoughts on a JD Greear sermon

My Favorite Chili

My Go-To hummus recipe

Ruth – A review on quite possibly my favorite commentary ever

Ode to the Oreo (go with it, really)

Sacred Influence – one of my top 5 books every wife (or woman preparing to be married, or any female for that matter), must read.

When Sinners Say I Do – my top recommendation for all engaged/married couples

Some books are worth just their forward – but this book has a great forward and is a good read:

Easy Cobbler recipe

Interesting that in May of 2008, I read his book – now I work for the man.  Great boss.  If you are a youth pastor or pastor, read this book.

Do you like strawberries – you’ll love this! 

My favorite Jerry Bridges book, and I loaned it out and never got it back…hmmm…

Man, has it really been this long ago that I read and loved this book?

My favorite Ed Welch book – to date.

I’m really glad my photography has improved, but this trifle is amazing

Gender-Roles, Pre-Marriage

Great winter, holiday, special salad

9 Sep 2010

Taste of Kill Devil Hills: American Pie

by | posted in: food | 2
When you drive into any beach town, doesn’t everyone bee-line straight for the nearest ice cream place? Well, we did.
We pitched our tent, had ice cream, hiked deserts, and then waited an hour for dinner.
These ladies who ran the locally owned and homemade ice cream (and pizza) place were friendly and informative to us (especially since we didn’t know anything about the OBX). They let us try about 5 flavors each.
I ended up getting two, but only eating one of them. Both were good but too much ice cream, so I had to go with the better.
The Chocolate Peanut Butter was out of this world. I loved it. And I’m not usually a chocolate fan. But, will go there again and get it (hopefully they have it). Winner!

9 Apr 2010

Peeps Smores

by | posted in: chocolate | 1

Mark this down as something I would never think to do.
I don’t normally like Peeps – never have. I bought a pack this year for my friend Becca who mentioned she loves them. I have also bought them for my friend Michelle who also likes them – but that has been my experience with them. I even love marshmellows – especially homemade ones – I don’t know what my deal is.
About a month ago I heard about this peep party among the ladies at Providence. I greatly anticipated this little shindig during my first week here.
Ingredients:
graham crackers
dark chocolate bars
Peeps (buying them after Easter makes this very cheap)
aluminum foil
napkins

Line a pan with foil. Turn oven on broil. Place half a graham cracker down, top with chocolate, then a peep (no color specification needed). Broil for about 15-30 seconds – literally they don’t take very long at all. You want them just browned on top of their cute little heads. Take them out – smush (technically cooking term) down the other half of the graham cracker. Enjoy.