Salted Caramel Butter Bars

Not sure if you guys have started Christmas shopping or not, but if you live anywhere near a Target, Walmart, or shopping mall, you’re probably well aware that parking and traffic are atrocious.
Perhaps it’s because I’ve been possessed by some kind of sadistic shopping demon, but I’ve been to the mall three times in three days. Seriously, I don’t even know why I ended up there three days in a row, but each time, I cursed myself over my decision as I drove through the parking lot desperately seeking an empty space to no avail.
First, you get those people who exit the store and head down your aisle, only to weave through your aisle to get to another one where they’re parked. Um, HELLO, rude much? So I race to get to the next aisle over but am beat by another car and I just kinda lose it.
Then, you get the bag dropper-offers. Look, I understand completely. I, too, have carried heavy bags that were seconds away from making me a double amputee. I know that sometimes you just gotta drop that junk in the trunk and continue your shopping adventure. BUT. When I’ve been circling the parking lot unsuccessfully for 20 minutes and I’m having Auntie Anne’s withdrawals, I kind of want to dropkick those bag dropper offers in the face for taunting me.
And is it just me, or does anyone else get bitter when they aren’t followed to their car? Like, I spent twenty-minutes trying to find a parking spot that wasn’t 72 miles away and when I finally leave, no one’s waiting for me to pull out? No one’s following me to my car? No one’s asking me where I parked? Nothing? I just pull out and the world continues moving? Seriously, what gives? It’s only fair that others suffer in this parking nightmare, too, right? RIGHT?! Don’t answer that.

Ingredients:

  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 cups all-purpose flour
  • 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe’s Fleur de Sel is great, too!)
  • Sea salt

Instructions

  1. Preheat oven to 325 degrees F. Line a 13×9″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.

You can find complete recipes of this Salted Caramel Butter Bars in thedomesticrebel.com

MAPLE BALSAMIC GLAZED PORK CHOPS

These maple balsamic glazed pork chops are ready in LESS than 30 minutes, which makes them perfect for a quick weeknight dinner!  They’re also fancy and gourmet tasting enough to serve to guests!
Now that the holidays are approaching, (so quickly!!), I think it’s important to have a great arsenal of amazing meals that you can get on the table quickly and with minimal effort. After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend hours cooking a dinner? Not me!
Even though these pork chops are bone-in, they still cook pretty quickly. I do highly recommend using the bone-in pork chops for this recipe… boneless might be a tad more convenient, but there’s much more flavor in the bone-in chops 🙂

Ingredients
PORK CHOPS:

  • 4 bone-in, center cut pork chops
  • olive oil
  • salt and pepper to taste

MAPLE BALSAMIC GLAZE:

  • 1/4 cup maple syrup
  • 3-4 Tbsp balsamic vinegar
  • 2 Tbsp beef broth
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic smashed
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt and pepper to taste

Instructions
MAKE THE GLAZE:

  1. In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.

COOK THE PORK CHOPS:

  1. Place cast iron skillet in oven and preheat oven to 400 degrees F.
  2. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
  3. Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
  4. Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).

You can find complete recipes of this MAPLE BALSAMIC GLAZED PORK CHOPS in thechunkychef.com

OREO CHEESECAKE BARS

These Oreo Cheesecake Bars will give you that delicious taste of cheesecake that you know and love, without the difficulty and stress of an entire cheesecake. They are easy and quick to make and will impress anyone that eats them!
I have tried making a whole cheesecake four different times and have only been successful once. It was with this Orange Chocolate Cheesecake. {Which tastes amazing, might I add.} The other ones have all tasted great and at least looked like a cheesecake, but the middles all sank in and they cracked every single dang time!
I hear that over mixing is usually there reason for the cracks and cooking to quickly is the reason for the sunken middle, but even when trying to avoid those two things, it still happens. So annoying. One day, I will get it perfect and when that happens, you will definitely be hearing about it!
In the meantime, I think I can be happily content with these cheesecake bars instead. We’ve made a Dulce de Leche Cheesecake Bar and Reese’s Cheesecake Bar, but I will have to admit that these Oreo ones are my favorite. I love that you get that rich creamy taste of cheesecake, but it literally takes half the time and less than half the stress.

INGREDIENTS :

  • 19.1 oz package regular Oreo cookies
  • ¼ cup {1/2 stick} salted butter, melted
  • 3 {8 oz} packages cream cheese, softened
  • ¼ cup granulated sugar
  • ¾ cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 3 large eggs, room temperature

INSTRUCTIONS :

  1. Preheat oven to 325ºF and line a 9×13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
  2. Place 28 Oreos in a food process and pulse until finely ground.
  3. Add the melted butter and stir until the crumbs are completely coated.
  4. Evenly press the cookie mixture firmly into the prepared pan.
  5. Bake for 10 minutes and transfer to a wire cooling rack.
  6. Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
  7. In a large bowl, use an electric mixer to beat the cream cheese on medium speed.
  8. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
  9. Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
  10. Add the eggs, one at a time, beating well after each addition.
  11. Scrape down the sides and then beat again, making sure the mixture is fulling combined.
  12. Gently fold in the Oreos and mix well.
  13. Pour the cream cheese mixture over the crust and smooth out on top.
  14. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.
  15. Move to a wire rack and let cool completely, about 1 hour.
  16. Once cooled, chill in the refrigerator for at least 3 hours.
  17. Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.

You can find complete recipes of this OREO CHEESECAKE BARS in highheelsandgrills.com

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

CRANBERRY BLISS SEVEN LAYER BARS

I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It’s a fast, easy, one-bowl, no-mixer recipe that’s as easy as sprinkling and layering ingredients in a pan and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.

INGREDIENTS:

  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 3/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup dried cranberries (I use orange-flavored dried cranberries)
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

INSTRUCTIONS :

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  6. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order).
  7. Evenly drizzle sweetened condensed milk over the top.
  8. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set.
  9. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.
  10. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  11. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.
  12. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Charlotte Cake Recipe

This raspberry Charlotte Cake was my baby girls first birthday cake. She loved every part of it, the cake, the lady fingers and especially the raspberry mousse! This cake is as yummy as it is beautiful.
Of course this is our version of the classic French Charlotte Russe cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
European cakes are my favorite because they typically aren’t overly sweet but rather enjoyable. P.S. I was very detailed with my photos and instructions so you would succeed but this recipe really is not overly complicated. I hope you love this fantastic Charlotte dessert!

INGREDIENTS :
For the Raspberry Mousse:

  • 10 oz (2½ cups) frozen raspberries
  • ½ cup granulated sugar
  • Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
  • 1 Tbsp Knox unflavored Gelatin (from 1¼ packets)
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners (powdered) sugar

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup cake flour (make your own with 2 ingredients!)
  • ¼ tsp baking powder
  • (7 oz pkg) Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam

For the Simple Syrup, stir together:

  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

INSTRUCTIONS :
Make the raspberry syrup first:

  1. In medium sauce pan, combine: 10 oz frozen raspberries and ½ cup sugar
  2. . Cook stirring occasionally until jam consistency.
  3. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get ⅔ cup syrup).
  4. Remove from heat and stir in 2 Tbsp lemon juice, then stir in 1 Tbsp gelatin.
  5. Pour syrup back into sauce pan and over medium heat, whisk until gelatin is dissolved.
  6. Remove from heat and cool to room temp.

Make the Sponge Cake:

  1. Line a 9″ springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute.
  2. Gradually add ⅔ cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  3. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition.
  4. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated – don’t overmix.
  5. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  6. Once it’s out of the oven, remove cake from pan by sliding a thin edged spatula around the edges.
  7. Transfer to wire rack, peel back parchment and cool to room temp.
  8. Then slice cake layers in half.

Assembling the Charlotte Cake:

  1. Cover springform walls with plastic wrap.
  2. Trim off ½” all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan.
  3. Trim about ½” off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with ⅓ of the simple syrup.
  4. Brush backs of lady fingers with ⅓ of syrup as well. Spread 1½ Tbsp raspberry preserves over cake. Set aside.
  5. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable.
  6. Remove 1½ cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.

You can find complete recipes of this Charlotte Cake Recipe in natashaskitchen.com

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

SHORTBREAD TOFFEE COOKIE BARS

These Shortbread Toffee Cookie Bars are a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel and topped with milk chocolate and toffee bits! SO sweet and rich!
This is one of those recipes that has been around for ages, I think.
I found the base for this recipe on Pinterest and decided to give it a try…unfortunately the picture just kept leading me back to a million other sites and never a proper source. Annoying. So I slightly varied the recipe that the person reposted on the picture. Recipe police don’t arrest me.
Can we talk about all the food on Pinterest for a quick second allegedly being THE BEST… or MOST AMAZING…BEST EVER… LIKE CRACK..
Let’s end that trend, kay? Because here’s why…. Anyhowwwww….
In this case “Best Ever” might apply. Because these are the “Best Ever Shortbread Toffee Cookie Bars” I’ve ever had. They actually might be the only Shortbread Toffee Cookie Bars I’ve ever had, soooo, there’s that…. Also, my pictures look NOTHING like the picture on Pinterest so I think I a) might have done something completely differently or b) the photo was not actually the finished product of the recipe. Not sure.
The base is a brown sugar shortbread, the filling is a caramelized sweetened condensed milk and the topping is a mixture of milk chocolate and toffee. It’s everything you could want all in one place. LIKE CRACK! Wait…The steps are super easy. Just make your crust…just brown sugar, butter and flour…

INGREDIENTS :
Shortbread Crust

  • ¾ cup butter, room temperature
  • ¾ cup light brown sugar
  • 1½ cups flour

Filling

  • 1 cup sweetened condensed milk
  • 2 Tbsp butter

Topping

  • 2 cups milk chocolate chips
  • 1½ cups Toffee Bits

INSTRUCTIONS :

  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry.
  3. Press into prepared pan. Bake for 15 minutes until lightly golden.
  4. Remove from oven and allow to cool slightly.

Filling

  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth.
  2. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned.
  3. It will almost take on a light caramel appearance. Remove from oven

Topping

  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven.
  2. Place back in oven for 2 minutes until chips are shiny and soft.
  3. Carefully spread the chips over the filling with an off-set spatula.
  4. Sprinkle with toffee bits, pressing into milk chocolate.
  5. Allow to cool completely before cutting into squares.

You can find complete recipes of this SHORTBREAD TOFFEE COOKIE BARS in cookiesandcups.com

CHOCOLATE PEANUT BUTTER FUDGE BARS

I love a good two-for-one deal. Especially when that deal involves peanut butter and chocolate.
Sometimes it’s impossible to pick which one I want, and with these bars I don’t have to.
There’s a peanut butter and white chocolate base that’s soft yet dense, rich, and creamy. The top is a layer of chocolate-peanut butter fudge, and there’s Rice Krispies added for crispy texture. Both layers actually have Krispies in them, but it’s more pronounced in the top layer.
The recipe for the chocolate layer I originally created to top some brownies that are in my first cookbook, Peanut Butter Comfort. They’re perhaps my favorite brownies ever, tied with these.
Recently I was thumbing through my cookbook and remembered how much I loved the topping, and had to make it.
But I didn’t want to turn on my oven and make brownies because San Diego was having a wicked, but typical, hot snap the last few weeks and my condo doesn’t have air so it was 92F inside. No ovens were turned on.
The beauty of these no-bake, one-bowl, gluten-free bars is that they’re fast, easy, and people will go nuts over them. I mean who can resist two thick layers of peanut butter and chocolate-peanut butter fudge sandwiched together. I sure can’t.

INGREDIENTS:
Peanut Butter Base

  • 2 cups white chocolate chips (one 10.5 to 11.5-ounce bag)
  • 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar)
  • 1 cup crispy rice cereal (use gluten-free crispy rice cereal to keep GF)

Chocolate Fudge Top

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon unsalted butter
  • 1 1/2 cups crispy rice cereal

INSTRUCTIONS :

  1. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Peanut Butter Base – In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
  3. Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave;
  4. white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
  5. Add 1 cup crispy rice cereal and stir to combine.
  6. Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
  7. Chocolate Fudge Top – In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel) add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
  8. Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
  9. Add 1 1/2 cups crisp rice cereal, and stir to combine.
  10. Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
  11. Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving. If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
  12. I store these bars in the fridge because they get a little too soft at room temp.
  13. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER FUDGE BARS in averiecooks.com