With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.
This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.
This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!
Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.
I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.
The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!
1 cup creamy peanut butter
½ cup butter, softened
2 cups brown sugar, packed
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. salt
Peanut Butter Frosting:
2 cups creamy peanut butter
1 cup butter, softened
1 tsp. vanilla extract
⅛ tsp. salt
3 to 4 Tbsp. heavy cream or milk
2 cups powdered sugar
In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
Add in brown sugar, eggs and vanilla; beat until light and fluffy.
Add in the flour and salt; mix well.
Spread into a 9×13 pan that’s been greased or lined with foil.
Bake at 350 degrees for 30-35 minutes.
Cool in pan; frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Blend peanut butter and butter together until light and fluffy.
Add the remaining ingredients and mix until smooth.
So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.
Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…
In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…
1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
½ cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1¼ cups)
1¾ cups crispy rice cereal
1 tsp vanilla
½ tsp – 1 tsp kosher salt
Bake brownies according to package directions in a 9×9 pan lined with foil.
During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
Return to oven for remaining 5 minutes to melt the chocolate.
As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
Heat in microwave for 1 minute, stirring when done.
If needed, continue heating in 20 second increments until chocolate chips are melted.
Stir in cereal, vanilla and salt until evenly combined.
Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
Cut into squares to serve
You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com
Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.
I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.
*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.
I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
For the Chocolate Cupcakes* :
1 box chocolate cake mix
1 cup milk
1/4 cup vegetable oil
2 heaping Tbsp Greek yogurt
30 mini Reese’s cups, divided
For the Peanut Butter Frosting :
1/2 cup (1 stick) butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 tsp vanilla
1/2 cup evaporated milk or cream
Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
Spoon batter into cupcake pans, filling the liners 1/2 full.
Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
Beat together butter, and peanut butter until smooth.
Add powdered sugar and vanilla and beat again until combined.
Add cream or milk, beating well until light and fluffy.
(Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
Frost cupcakes (I used a wilton 1M tip in the photos above).
Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.
I love brownies. I love peanut butter cookies. I LOVE Peanut Butter Cookie Brownies!!! AKA Polka Dot Brownies
We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.
These little squares did NOT last long my friends. My husband barely even got to taste them because the boys and I scarfed them up so fast. He’s learning that he has to be quick if he wants to get in on the good stuff. Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?” Sure did buddy, you snooze you loose around here!
FOR THE BROWNIES :
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
FOR THE COOKIE :
1/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
In a small pan over medium heat, melt butter and stir in sugar.
Remove from heat and stir in eggs and vanilla extract. Set aside.
In a medium bowl, mix flour, cocoa powder, salt and baking powder.
Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
Pour the brownie batter into the pan and set aside.
PEANUT BUTTER COOKIE DOUGH
In a medium bowl, whisk together vegetable oil and sugar.
Then add the egg, vanilla extract, and peanut butter and mix well.
In a separate bowl, mix the flour, baking soda and salt and then
add to the wet ingredients to form a dough.
Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
Bake for 27-30 minutes, then cool completely before cutting into bars.
My favorite thick and chewy peanut butter blondie recipe loaded with creamy white chocolate and plenty of peanut butter chips! So good with a cup of coffee.
Today’s super fabulous white chocolate peanut butter blondies are the epitome of easy dessert bars done right. The batter is assembled in one bowl; the bars bake up in just 30 minutes; and the results taste exactly one-billion times better than anything you’d swipe up from the bakery <<<< This, my friends, is awesome. So. Dang. Awesome.
To make this recipe you’ll need flour, brown sugar, butter, peanut butter, flaky sea salt, eggs, baking powder, white chocolate chips, and peanut butter chips. The last two ingredients are obviously the rock stars of this show and not to be skipped or skimped!
White chocolate and peanut butter chips make me sugar high and happy 🙂
The blondies will bake uncovered for 15 minutes, then covered for another 15. It’s not life-or-death if you forget to cover them with aluminum foil, but I find it helps prevent the top from getting too brown while baking. It also helps keep the top layer of white chocolate and peanut butter chips niiiiice and gooey.
1/2 cup (4 ounces; one stick) unsalted butter, melted
1/2 cup creamy peanut butter
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white chocolate chips
1 cup peanut butter chips
1 teaspoon flaky sea salt (I used Maldon Sea Salt and think it’s the best), for sprinkling, optional
Preheat oven to 350 degrees (F). Line a 9″ x 13″ pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium saucepan over medium-heat.
Remove from heat and stir in the peanut butter and brown sugar, whisk well to combine.
Whisk in eggs, one at a time, beating well after each addition.
Stir in the salt, flour, and baking powder, mixing just until combined.
Fold in the white chocolate chips and peanut butter chips.
Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired.
Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they’re light brown on the edges and top.
Carefully remove them from the oven and cool completely before cutting.
You can find complete recipes of this THICK AND CHEWY WHITE CHOCOLATE PEANUT BUTTER BLONDIES in bakerbynature.com
Creamy and Cheesy Chicken and Rice: brown rice, cooked chicken, and lots of cheese all swimming in a decadent, yet healthy cream sauce. This is a dish that everyone loves.
I decided on this Creamy and Cheesy Chicken and Rice Casserole as my first recipe to share with you because it is easy, tastes extremely indulgent, and appeals to just about every palate–including children!!! Be sure to read the tips below the recipe as well.
4 Tbs butter
2 Tbs fresh minced garlic
2 cups shredded, cooked chicken breast
4 cups steamed brown rice (4 cups AFTER cooking) This is 1 cup uncooked brown rice
1/4 cup all purpose, unbleached flour
1 tsp kosher salt
1 tsp black pepper
2 cups chicken broth
2 cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese (optional)
1 Tbs fresh chopped thyme (optional)
Preheat oven to 350 degrees F.
Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Stir in cooked rice and chicken and then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese, if desired, and bake for 25-30 minutes or until cheese is melted through. Serve.
You can find complete recipes of this Creamy and Cheesy Chicken and Rice in amindfullmom.com
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
One more week left of school. One. As I look back at this last school year it has flown by! I feel like we were just celebrating Christmas and now we are heading into summer. We are all looking forward to the summer time at our house. Bring on the BBQs, s’mores, swimming, and late nights!
We have been so busy with moving into our new house that we have hardly had any time for a home cooked meal. This Tuscan Garlic Chicken was the first meal that I have made in a while and it is TO DIE FOR!!!
This meal tastes like it is straight from a restaurant. I couldn’t even get over how amazing the creamy sauce was! It has such a delicious creamy garlic taste with spinach and sun dried tomatoes. We all fell in love with the first bite. I couldn’t believe how easy and amazing it was!
Put this meal at the top of your must make list! It was one of the best things our family has had. You can even serve this over pasta making it a delicious meal.
You guys are going to love this just as much as we did!
Sweet and creamy honey mustard sauce that takes LESS than 5 minutes to pull together, with minimal ingredients and maximum taste. Yesssss, I’m ALL about that simple quick flavour. It’s an unconditional love type situation I have with honey mustard. But then there’s THIS creamy honey mustard that compares to nothing else. Just staring at these pictures all over again…..well, oh em gee.
Since you guys have been loving this Honey Mustard Chicken, Avocado + Bacon Salad, mostly writing in to tell me that salad hating husbands have now been converted to salad loving men (you’re welcome, by the way), I know in my heart of food hearts that it’s the combination of chicken → bacon → honey mustard → that has helped the transformations. So, I thought, what would happen if I turned that into the ultimate of comfort foods → throwing in a creamy sauce → for an epic dinner recipe that would rock our worlds and our senses?
I took this recipe, made a few changes, and developed the best creamy honey mustard chicken I’ve ever tried. IN my life time. Most recipes I’ve tried in the past call for 1 teaspoon of honey and 1 teaspoon of mustard in a whole entire pan of cream (in my world, that’s about the size of 2 pin-heads going into a haystack). What is that amount supposed to do? My taste buds are forever searching around for HONEY and MUSTARD flavours, coming up with only an infinitesimal trace. Ugh.
Not this sauce, friends. This sauce will have you weak at the knees, drinking it straight from the pan and good luck to anyone else that’s too slow not to come up with that idea first because now there’s none left. Type of thing.
⅓ cup honey
3 level tablespoons whole grain mustard
1½ tablespoons minced garlic
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
½ cup diced bacon, trimmed of rind and fat
⅓ cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
1 cup milk (skim, 2% or full fat – almond milk may be used for a dairy free option)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side — not completely cooked through as we will finish them in the sauce).
You can find complete recipes of this CREAMY HONEY MUSTARD CHICKEN WITH CRISPY BACON in cafedelites.com