Peanut Butter & Jelly Cookie Cups

January 10, 2023 Amanda Plott

These Peanut Butter & Jelly Cookie Cups are my JAM. Hah. Get it? I’m feeling extra punny today apparently. So these cookie cups are similar to one I did back a few months ago, but instead of hazelnut spread I decided to go with PB&J! Because who doesn’t like a good peanut butter and jelly anything? Well, other than the poor folks who are allergic. Which if you are? This obviously isn’t the recipe for you.

Now. These cookie cups start off with a refrigerated peanut butter cookie dough. It’s proportioned and ready to go so it makes life super simple. Just pop the dough into the mini cupcake pans and bake away…

Air Fried Stuffed Mushrooms

January 4, 2023 Amanda Plott

These Air Fried Stuffed Mushrooms are really just another way to cook stuffed mushrooms. I’m just being honest here. It doesn’t change their taste at all, but it DOES change their texture. Usually when I bake my stuffed mushrooms they end up a little bit soggy on the bottom from cooking in their own water as it releasing in the cooking process. These, however, don’t end up that way!

It helped too to top these off with some grated parmesan which gave a little bit of a crunch factor to the tops of these stuffed mushrooms. They’re completely loaded with cheesy goodness too. Cream cheese, cheddar, and of course the parmesan. There’s even some bacon in there for extra yum…

English Muffin Loaf

December 26, 2022 Amanda Plott

A day late, but we’re going to blame it on the Holiday. Today I have for you, this English Muffin Loaf! It’s an english muffin in the form of a loaf of bread. It’s sliceable and yumable just the same as an english muffin, except you don’t have to tend to it like you would if you were making homemade english muffins.

The loaf is full of nooks and crannies just like a proper english muffin, and I really want to try to cut it in half lengthwise and make some sort of breakfast sandwich on the entire loaf. But, for now all we’re doing is the loaf itself…

Skinny Cranberry Bliss Bars

December 16, 2022 Amanda Plott

Here’s another recipe from years back that needed an update in the looks department… but, not so much to the recipe itself! Here’s the original post below.

The madness is just about over here with the mass of holidays! Phew, thank goodness! I was happy to step back and have a few days to spend with my family, but now it's time to get back to work. Okay, so... here we go.

I've been wanting to make a skinny variation of the Cranberry Bliss Bar that they have Starbucks for a long long long time now. I have, in fact, had this recipe in my handy-dandy little note book for quite a while now (about two years actually) but for whatever reason it keeps getting pushed back each year.

Well, a few weeks before Christmas one of my aunts sent me a special request for a Skinny Cranberry Bliss Bar recipe. She mentioned that the one at Starbucks is something like 360 calories for one bar. Yikes! And just like me, it's one of her favorite holiday treats! So, of course I was more than happy to oblige…

Pumpkin Spice Blondies + Maple Bourbon Cream Sauce

November 25, 2022 Amanda Plott

I know it’s after Thanksgiving and ‘pumpkin spice’ season, but look… I just HAD to share this dessert. These Pumpkin Spice Blondies are AMAZE and the cream sauce is something I think I could bathe in. To be completely honest, you should make this dessert at all times of the year. Fall or other wise. It’s great leading into Thanksgiving, but also great to lead the way out too.

So what’s a blondie anyway? It’s basically a vanilla based brownie. This one is loaded up wit pumpkin and spice and everything nice. Including pecans and bourbon. Yep! I’ve managed to sneak some bourbon into the cream sauce and I’m not sorry about it. Not even for a second…

2 Ingredient Peanut Butter & Nutella Cookie Cups

November 6, 2022 Amanda Plott

It just doesn’t get any more simple than this when it comes to cookies, folks. These 2 Ingredient Peanut Butter & Nutella Cookie Cups are the easiest cookies I’ve ever put together. And they’re super tasty too! When starting these cookie cups off, I picked up some refrigerated peanut butter cookie dough that was pre-made so that there was less fuss on my end.

After that, they were baked, shaped into cookie cups, and then filled with hazelnut spread. You can eat these warm, or directly out of the fridge for a nice cool sweet bite since they can be stored in the fridge for a few days after being made. They’re a great grab-and-go snack to have on hand…