Sunday, December 4, 2016

Microwave 5 Ingredients Peanut Butter Hot Fudge Sauce

Ingredients :
  • 3 tablespoons sugar
  • 1 tablespoon cocoa powder 
  • 1/4 cup peanut butter
  • 3-5 tablespoons milk
  • 2 oz. (about 1/3 cup) chopped chocolate or chocolate chips (you can use milk, dark, or semi-sweet... whatever you prefer)

Combine the sugar, cocoa, peanut butter, and 2 tablespoons of the milk. Microwave for about 2 minutes, stirring every 30 seconds, until it's bubbling vigorously. 
Stir in one more tablespoons of milk and the chocolate and keep stirring until the chocolate is melted. Add a little more milk if it's too thick. Can be stored in the refrigerator and warmed up again in the microwave before each use. 

Flourless Marshmallow Crunch Brownies


For the Brownies: 
  • 2 cups white sugar 
  • 3/4 cup vegetable oil 
  • 4 large eggs 
  • 2 teaspoons vanilla 
  • 1 1/2 cup dark cocoa powder 
  • 1/4 teaspoon salt 
  • 1/2 cup chocolate chips or chopped chocolate 

For the Topping: 

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) 

Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. 
Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 
Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 
Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 
Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 

Note: I halved the recipe and used a 9x9 inch pan (a strange European size), so my brownies were a little bit thin.

Saturday, April 11, 2015



2 cups Gold Medal® All-Purpose Flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated white sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pure (unsweetened) pumpkin purée
One 12-ounce package mini chocolate chips


1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with foil, leaving an overhang on all sides.
2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.


*If you can't find pumpkin pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves.
*Make sure the cake has cooled completely before cutting. Sometimes it's easier to get nice, clean cuts if it is chilled in the refrigerator for a while first.

Original recipe:



4 (6 ounce) Mahi Mahi fillets
1 large lemon, juiced (divided)
salt and pepper, to taste
1/3 cup all-purpose flour
4 Tablespoons butter, divided
1 teaspoon vegetable or canola oil
1/2 cup dry white wine
1/2 cup chicken broth
1 large mango, soft & fresh, peeled and sliced into long pieces


1. Drizzle fish lightly with a little bit of the lemon juice. Sprinkle with salt and pepper; then dust with flour
2. Heat 2 Tablespoons butter and oil in skillet on medium. Sauté fish for 3 to 4 minutes on each side. Remove from skillet and cover to keep warm.
3. Add remaining 2 Tablespoons butter, wine, broth, and lemon juice to skillet (no need to wipe it clean) and cook over medium-high heat until all ingredients are reduced (about 20 minutes). Add mango slices and heat through. Toss fish gently in skillet until warmed and cooked through. You can place the lid back on for a while, simmer and let the mangoes release their juices to create a wonderful, sweet and tangy sauce.
4. Place fish on serving platter, top with mangoes and sauce and serve immediately.


*If you are preparing this recipe as GLUTEN FREE, substitute GF flour for the all-purpose flour, and make sure you are using a brand of chicken broth that is designated as GF.
*This dish goes well with an almond rice pilaf or couscous.

The original reciepe is from :



  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups semi-sweet or milk chocolate chips


  1. Preheat the oven to 325 degrees F.  Line baking sheets with parchment paper or silpat mats.
  2. In a large bowl, use an electric mixer to combine the butter and sugars.  Add the egg, egg yolk and vanilla, beating until well combined.
  3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda and salt.  Add to the wet mixture and beat until everything is well incorporated, scraping down the sides of the bowl as needed.  Stir in the chocolate chip.

For the full reciepe please go to

Friday, October 24, 2014

Salted Caramel Cups


1/2 cup whìte sugar
2 tablespoons corn syrup
1/2 cup butter
1 tablespoon whole mìlk
1 teaspoon vanìlla
1/4 teaspoon sea salt (plus more for sprìnklìng)
1 1/2 cups Dark Chocolate Morsels (or whatever chocolate you prefer)

  1. Combìne the sugar and corn syrup ìn a saucepan.
  2.  Cook on medìum hìgh heat, stìrrìng constantly, untìl ìt becomes caramel colored. 
  3. Add the butter (be careful, ìt mìght splatter) and the mìlk.
  4.  Return to heat and contìnue stìrrìng untìl smooth. 
  5. Remove from heat and add vanìlla and sea salt. 
  6. Melt the chocolate and paìnt ìt ìnto mìnì paper cupcake lìners.
  7.  Allow to harden ìn the refrìgerator (ìt doesn't take long), then add another coat.
  8.  Return to refrìgerator untìl hardened agaìn.
  9. Fìll all the cups wìth caramel. 
  10. Paìnt the rest of the chocolate over the tops of the cups.
  11.  Once ìt's begìnnìng to harden a lìttle, sprìnkle on some more sea salt. 

The original recipe is here : Yammie's Noshery

Thursday, May 8, 2014

Zucchini Pizza Bites

2 large zucchìnì, cut ìntò 1/4-ìnch thìck ròunds
Nònstìck còòkìng spray
Kòsher salt and freshly cracked pepper
1/4 cup marìnara sauce
1/2 cup shredded part-skìm mòzzarella
1/4 cup mìnì pepperònì pìeces, òptìònal
Italìan seasònìng, fòr sprìnklìng


1. Spray bòth sìdes òf zucchìnì ròunds lìghtly wìth nònstìck còòkìng spray. 

2. Sprìnkle wìth salt and pepper. 

3. Bròìl òr grìll the zucchìnì ròunds (I used a grìll pan set tò medìum-hìgh) fòr 2 mìnutes òn each sìde.

4. Place còòked zucchìnì ròunds òn a large lìned bakìng sheet. 

5. Tòp wìth small amòunts òf sauce, cheese and pepperònì pìeces, ìf desìred. 

6. Bròìl fòr an addìtìònal 1-3 mìnutes, òr untìl cheese ìs melted, careful nòt tò burn. 

7. Sprìnkle wìth Italìan seasònìng and serve warm.