Peanut Butter M&M Cookies

Peanut Butter M&M Cookies

Peanut Butter M&M Cookies, basically the best M&M cookie recipe there is. Trust me. Is there anything better than a classic chocolate chip cookie? Warm, ooey, gooey and oh-so-tempting right out of your own kitchen? You might think there isn’t anything better, but you would be wrong. There is nothing better… until you have tried THIS RECIPE. 😉 Our classic cookie base is kicked up a notch with the addition of peanut butter. Now, I know what you’re thinking, these will be overwhelmingly peanut butter-y. But they aren’t! The peanut butter in this cookie batter is light and subtle and just gives it that extra oomph. Plus, with that peanut butter addition to this M&M cookie recipe makes these cookies not over sweet. I know! A cookie with M&M’s and chocolate chips not being overly sweet? It just works. A touch of that salty peanut butter is divine in these cookies! Some of my best childhood memories revolve around a kitchen. I think a lot of people grow up with a sweet spot in their heart for home baked cookies like these! This m&m cookies recipe from scratch will brighten up anyone’s day and it’s the perfect recipe to get your little ones helping out in the kitchen! Believe me, they will take this memory with them throughout their whole life. So, get those kiddos involved and bake up a batch! I think the perfect job for your little one is to add the additional M&Ms and chocolate chips to the tops of the cookies right before baking to make them extra pretty, I know they love to decorate!...
Rhubarb Tart

Rhubarb Tart

Rhubarb Tart, a beautiful, ombre tart that is slightly sweet, slightly tart but oh so decadent! Hmmmm, is there anything better than a little afternoon treat with a warm coffee? I think not! This tends to be one of my favorite times of the day. I always take a break in the afternoon to just reflect on the day, get organized and reset. This rhubarb tart recipe has been my little sweet treat on more than one occasion! You could really call this an almond tart or macadamia tart because those are two prominent ingredients! The rhubarb is similar to a granny smith apple, tart and slightly sweet. The filling is sweetened with honey and a touch of vanilla really sets it off. I’d like to say this rhubarb tart recipe is kind of like a chewy cookie bar! The filling is slightly custardy, rich, and decadent from those macadamia nuts, yum!! I really like to arrange my rhubarb slices so it looks like a beautiful ombre rainbow! Talk about a show-stopper! I truly hope you make this tart! It is so delicious and I know you will impress lots of friends with this one! For even more yummy recipes please visit my blog, This Silly Girl’s Kitchen! See you there! Print Rhubarb tart Ingredients 90 grams of macadamia nuts about 1 Cup 2 tablespoons almond flour Pinch of salt 3 tablespoons coconut oil melted 6 tablespoons of honey 1 egg 1 teaspoon vanilla extract ½ pound rhubarb Instructions Before making the tart, you need to pre-bake your crust in a 9-inch tart pan. I suggest using this one from...
Roasted Red Pepper Tomato Sauce

Roasted Red Pepper Tomato Sauce

 Roasted Red Pepper Tomato Sauce, an easy and hearty roasted red pepper sauce! Some of my favorite meals end up being just simple, hearty, and well… comforting! Comfort food is where it’s at, my friends. Give me a bowl of noodles with this red pepper sauce and I’m in heaven! (And, a side of whole wheat bread doesn’t hurt either!) When you think of a classic marinara you probably wouldn’t think of a roasted red pepper sauce. But, you HAVE to try this version. Roasting the red bell peppers gives this sauce such a unique flavor. I love to use it as is over pasta, in a lasagna or even as a dipping sauce! Our family has a long history of good spaghetti sauce. Normally it takes hours to cook. But, this version of roasted red pepper sauce is just as flavorful from those amazing charred peppers! If you’re in a pinch and can’t wait long enough for the peppers to char in the oven you can use store bought roasted red peppers. Or, another alternative is to use the broiler. Prepare the peppers the exact same way as the recipe states but just place them under the broiler on high. Be sure to keep a close eye on them, they char pretty quickly! Then, just go about the recipe as is! I really hope you enjoyed this red pepper tomato sauce. What are your favorite roasted red pepper recipes? For even more yummies, please visit my blog This Silly Girl’s Kitchen! See you there! Print Roasted Red Pepper Tomato Sauce Ingredients 2 red peppers halved length-wise, stemmed and...
Gluten Free Granola Bars

Gluten Free Granola Bars

Gluten Free Granola Bars, loaded with oats, dried fruit, and walnuts with a touch of natural sweetness! Hi, Friends! Today’s recipe for granola bars is quick, delicious, and back-to-school friendly! Who doesn’t love a granola bar? This version is gluten free, loaded with dried cranberries and apricots. A touch of sweetness from honey or maple syrup, your choice! And, a slight crunch from chopped walnuts. These are sure to be your kids go-to after school snack! This recipe for apricot bars calls for oat flour. To make it, all you need to do is place your oats in a food processor and process until extremely fine, it will look just like flour! Print Gluten Free Granola Bars Prep Time 10 minutes Servings 12 bars Ingredients 2 3/4 cup rolled oats divided ½ cup dried cranberries 1/2 cup dried apricots small chop ½ cup unsweetened shredded coconut ½ cup chopped walnuts 1 tsp cinnamon 1 pinch salt 1 banana mashed 2 tablespoons coconut oil melted ¼ cup almond butter 2 tablespoons maple syrup or honey 2 teaspoons vanilla extract Instructions Line a 9x9 baking sheet or baking dish with parchment paper or wax paper. Set aside. Place 1 1/4 cup of the rolled oats into a food processor. Process until fine and resembles flour. Place into a large bowl. Mix the rolled oats, shredded coconut, cinnamon, salt, dried fruit, and walnuts in the bowl with the oat flour. In another bowl, mix the mashed banana, coconut oil, almond butter, honey (or maple syrup), and vanilla extract. Add wet ingredients to dry and mix until combined. Press this mixture into the bottom...
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese! Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor! I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese. This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad. Print Stuffed Portobello Mushroom Caps Ingredients 4 large Portobello mushroom caps stems and gills removed and cleaned 2 tablespoons olive oil 1 garlic clove minced 2 cups arugula packed 4 ounces mozzarella sliced thin or shredded 3/4 cup tomatoes diced ½ teaspoon oregano 1/4 cup parmigiano-reggiano cheese grated salt and pepper to taste Instructions Pre-heat oven to 375 F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste. Roast caps in preheated oven for 15 minutes. Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste. Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and...

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