Beets and eggs are two of my favourite foods so hearing that they were chosen for August's Crazy Ingredient Challenge's ingredients made me very happy. And even more than two of my favourite foods, this month's ingredients allow me to do one of my favourite things - bake!
I dabbled with ideas of what to make this month, coming up with recipes I thought were unique like Gnocchi with Beet Greens and Fried Shallots or Tie Dye Devilled Eggs, but I was craving to bake and I really wanted to eat chocolate cake.
So, in the end, I decided to revamp one of my favourite recipes and make it beet-friendly. I think it turned out earthy and amazing. Read on for my Beet-iful Chocolate Brownies and check out everyone else's recipe too!
I have always loved peanut butter. I love peanut butter in a curry, peanut butter in a sandwich, peanut butter in a dipping sauce, and peanut butter in pretty much everything else too.
Peanut butter is one of the only things that can keep me full until lunch, but peanut butter on toast is only so satisfying every single morning. That's why I was super excited when I heard that General Mills was going to be making Peanut Butter Cheerios.
Starting today, on the Life Made Delicious Facebook page, there will be a free bogo coupon for the new Peanut Butter Cheerios. You buy Chocolate, Banana Nut, or Apple Cinnamon Cheerios and you'll get the new Peanut Butter Cheerios for free! The delicious new limited edition Cheerios will appear on shelves on March 4, 2013 and you can redeem your bogo coupon on March 16-17, 2013.
Since the new Cheerios haven't hit the shelves yet, here's a wonderfully easy peanut recipe to tickle your taste buds - Peanut Butter Ripple Brownies!
When you think of a lord, which country do you think of? I think of Scotland where there are tons of gorgeous old castles and lords living in them.
And when you think of Scotland, what food do you think of? I think of oatmeal, hearty and strong oatmeal.
When you see the cookie that that the tenth day of Christmas has brought, along with ten lord's a leaping, you may think that I took a leap in the dark when I selected it. But I think that these cookie bars will more likely leap into your mouth. They aren't my mom and Luke's favourite Christmas treats for nothing. :)
Ok so maybe this brownie isn't spooky, but it is festive! I have shared my recipe for Chocolate and Banana Brownies before and now I've repurposed the recipe to fit the theme of Halloween.
Just whip up a batch of my Chocolate and Banana Brownies, but instead of using a cup of chocolate chips, use two boxes of Halloween themed Smarties or Reece's Pieces. I prefer the peanut buttery goodness of Reece's Pieces, but I have had trouble finding them recently. Luckily, there's nothing wrong with using Smarties!!
So what do you think? Will you be trying my Halloween edition of Chocolate and Banana Brownies?
I love oatmeal in the morning, especially when it's paired with fruit. So when I saw that this recipe had both fruit and oatmeal in it, I got really excited. I had found my next breakfast!
At first I meant that as a joke, but after a bite, I caved. These Oatmeal Rhubarb Bars make take a while to bake but every second is worth it because they taste that good.
After one bite I felt qualified to argue my opinion of eating them for breakfast. But, funny enough, no one argued with me. Everyone was happy to enjoy one along with their morning coffee!
Today is my step dad's birthday and to celebrate I am going to share a recipe for a homemade granola bar. You might think it's weird that I'm sharing a granola bar recipe instead of a cake, but George works hard outside all day and I think he'd love a treat that he could pack up to take with him while he works.
I hope you have a great day today, George! You deserve it!
And if you don't have time to make these tasty treats, try one of Fibre 1 or Nature Valley's yummy new treats. Don't forget to enter my giveaway for to win a Fibre 1 and Nature Valley Snack Kit including a lovely weekender bag! Today's the last day you can enter I be picking the winner tomorrow!
Who doesn't love chocolate? Other than the few people I know that are allergic to my favourite feel better medication, I don't think I know anyone.
I don't even need to taste chocolate for a pick me up, all I need to do is smell it. Of course, tasting chocolate really makes me happy, but a girl can only eat so much of it!
Today's post is a simple recipe that combines chocolate with banana, so you get a serving of fruit with your dessert.
And while you read the recipe, try and guess what I am going to do to tweak it for Halloween this year. If anyone guesses what I am going to do before October rolls around, I will let you know by making it early!
I'll keep this post short and sweet so that you can go on celebrating today with your loved ones.
But incase you were wondering what I'm going to make for dinner with my Sweetie tonight, you won't have to wonder long. I'll be showing you everything over the next week and you won't be disappointed. It's going to be great!
Today's recipe is a dessert I made inspired by today and there's only one trick to it - make sure your cherries are well drained and dry as possible. Otherwise your dessert will have to dry out on your counter for an hour or so before you can think about enjoying a bite.
When I was home visiting my mom, I saw a well loved recipe pinned to her fridge. I saw the recipe was from a magazine and checked the date to see how long it had been there.
I was very surprised to see that the recipe was from a magazine only a year old. The paper was a bit oily and there were a lot of crumpled edges, so I knew this recipe had to have been recreated a few times. And that meant it was good.
We added a few more dates that were featured in the original recipe and that made the dessert even tastier.
Check out the bars and let me know what you think!
I definitely love s'mores. They're ooey and gooey, chocolatey, crunchy, and you get to bend over a hot camp fire to make them.
I don't think there's anything about the actual s'mores I don't like.
There are things about camping I don't like though. I don't like the bugs, the cold, sleeping on the ground, no toilets, or no electricity.
But the s'mores? I like those just fine.
I've tried making myself some s'mores in my oven by taking marshmallows, graham crackers, and pieces of chocolate and wrapping the little sandwiches up in tin foil. But they never taste quite right...
The chocolate still melts, the crackers are still crunchy, and the marshmallow goes all gooey, but somehow it's not right...
I think it's the marshmallow. I always try to make mine turn golden brown on a camp fire. But I usually get impatient and hold my stick closer than I should to the biggest flames, making my creation a bit black.
When I make s'mores in my oven, I cover the treats in tin foil. This means no heat directly touches my marshmallow and so it remains white.
But enough about that! I've found a solution for making s'mores at home and I think that these new treats might just overtake the goodness of s'mores on a campfire. They're that good.
I know very well that I have no future career in comedy.
Number one: I am not funny. Number two: I am shy and get a cherry red face when more than one person looks at me at a time. And number three: that's not my passion.
What I like to do is read, write, cook, and most of all, eat. I like to think I am good at those things, but even if I'm not, at least I like them.
So when Luke suggested to me that I use my 5.5 + hours of video footage to make a blooper reel to get noticed, I didn't think I'd find anything funny to show at all.
He thought that I would be more than able to fill up a blooper reel. And maybe he had a better idea than I did because he was on the other side of the camera while I was filming. He got to watch me and I only lived through it.
When I thought about it, I realized I had nothing to lose but a bit of time. And since he might be right, I bunkered down and got to work scanning through all my hours of videos.
And let me tell you that making a blooper reel is more time consuming and exhausting than coming up with a new recipe, filming it, AND editing it. Who knew?
