Chocolate Covered Peanut Butter Club Sandwiches

Hello all!

I decided to try something new this past weekend. Rather than looking on Pinterest to get an idea, I noted what I already had in my kitchen and went to work to create something sweet and delicious!

I present to you... Chocolate Covered Peanut Butter Club Sandwiches!!

 

These are an absolute hit at Holiday Parties (or any party for that matter)! Trust me :)

I brought around 50 or so to one that we attended and came home with only 2!! Several people were anxious to hear the recipe, so I decided to write up a blog post and share the recipe for making these amazing little treats!

It's really a simple recipe, but man oh man am I happy that I toyed with the idea!

Recipe:

 What you'll need:

• Multigrain Club Crackers now you see where Club Sandwich name comes in ;) 
• Skippy Creamy Natural Peanut Butter
• Chocolate Almond Bark 
• Wax Paper 
• Cookie Sheet

 How to make it: 

1. Melt the chocolate almond bark, use enough so that you can easily dip the sandwiches fully into the chocolate. I typically melt chocolate by placing the chocolate in a small saucepan and then floating it in a larger saucepan of water on the stove, stirring occasionally. Be sure not to let the water boil, you don't want to burn the chocolate. 
2. While your chocolate is melting, start spreading the peanut butter on the club crackers to make the peanut butter sandwiches. This is completely up to you on how much peanut butter you wish to use and how many sandwiches you wish to make. I used roughly a 1/2 tsp - 1 tsp worth of peanut butter for each club sandwich. 
3. Cover cookie sheet with wax paper. 
4. When your chocolate is melted thoroughly, begin to dip each sandwich in the chocolate. Once complete, place the sandwich on the wax paper. I used a slotted spoon to dip the sandwiches in the chocolate, this allowed for the excess chocolate to drip off before I placed them on the wax paper.  
5. Once you have your cookie tray filled, place the now chocolate covered peanut butter club sandwiches in the fridge for roughly 10-15 minutes before serving. 

*To keep them looking good, store in the fridge until you're ready to snack!

I certainly hope you enjoy them as much as I did! 

Til' next time, 

 Emma K.

Culinary Adventure - Lemon Chicken Piccata

Hi everyone!

We meet again, and this time it's with my favorite meat: chicken! (As if you didn't already know.) 

I personally found this recipe to be even more fantastic than I ever could have imagined it! The taste was incredible and I found myself being swept away by this flavorful dish. I would highly recommend this dish to anyone who likes chicken! And, as a bonus, it relatively easy to make!! 

I decided to serve this dish with some mashed potatoes. (I have included a recipe to some slow-cooker mashed potatoes that I greatly enjoy.) This chicken came out one of the most amazing tastes I have ever tasted! It is super hard to explain in writing, so I think you are just going to have to it on your own. :) 

As far as recipe changes, the only major modification I had was to not include the capers. I personally don't enjoy their taste at all, but if you do, then by all means throw some in. Also, thanks to a little misreading by my husband ;), we used all the butter in the beginning to fry the chicken instead of only using half at the beginning and half in the sauce at the end. Either way, I think this recipe would turn out great! Also, we used dried parsley for the garnishing, but that was primarily because we had a hard time finding fresh parsley.

Chicken Recipe: http://www.jocooks.com/main-courses/poultry-main-courses/lemon-chicken-piccata/

Mashed Potatoes: http://lecremedelacrumb.com/2014/10/slow-cooker-mashed-potatoes.html

Til' the next culinary adventure! 

Emma K.

Culinary Adventure - Spicy Sausage Pasta

Hi again!

Guess what!? -- It's not a chicken recipe!

This recipe was a change change of pace for us. It gave me a new pasta that I loved and gave my husband an excuse to eat some smoked sausage, which he loves. Great win-win recipe! Its called Spicy Sausage Pasta and it is AMAZING! If you like a little spice and enjoy some smoked sausage, then this is the recipe for you. 

As I said, this recipe was AMAZING! The mixture of flavors was incredible. Overall, one of my new favorite pasta recipes. 

Some of the things I changed in this recipe were to not include the onion, as I'm not a huge onion fan, and I added just a few pinches of red pepper flakes for taste. The only type of onion I enjoy is green onions. So, I did use the scallions suggested for garnish. Another change I did, but in the larger scheme of things it really doesn't matter how you do it, was that I cooked the pasta in the cream and broth mix separately, then added it, and the Ro-Tel, to the sausage skillet. I drained the Ro-Tel this time, but I think it would have been more flavorful if I kept the liquid. To make this recipe slightly healthier, instead of using heavy cream, I used a substitute -- 1 cup of skim milk and 2 tablespoons of corn starch.

For next time, I would like to brown my sausage pieces a little more before mixing all the ingredients and I will likely not drain the Ro-Tel. This is certainly going to be a repeat recipe! 

Recipe: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#_a5y_p=1482881

Til' the next adventure! 

Emma K.

Culinary Adventure - Southwest Chicken Bake

Hi all!

It's been awhile since I have last posted, graduate school seems to be overtaking my life! But, since cooking and baking help me to reduce stress, I still make some time to do the things I love. This recipe proved to be quite interesting and I have a few new things I would like to try on my next go-around with it. It's called Southwest Chicken Bake, and for all intensive purposes, I'm going to say it was a chicken casserole. 

Overall, I greatly enjoyed this recipe. However, I used pre-made salsa on this round and the flavor got a little lost in the sour cream. Next time, I plan on using the salsa recipe that is included in the link below. I think that it will give it a better taste. Another change I plan on doing is using shredded chicken, rather than diced chicken. I personally dislike eating chunks of meat, I would rather it be shredded, especially in a casserole (but that might just be me).

One issue I ran into with this recipe was that it came out a little runny. I believe that partly resulted from the picante style salsa I used. In addition, excess oil and chicken liquid probably didn't help either. There was just too much chicken for my little fryer, and so I didn't get crispy chicken at all. Rather, it was very moist (really, too moist for my taste). By using shredded chicken that I prepare in the crockpot during the day, I hope to reduce the runny nature of the final dish.

Recipe: http://www.thirtyhandmadedays.com/2014/05/southwest-chicken-bake/#_a5y_p=1788672

Til' next time! 

Emma K.

Culinary Adventure - Spaghetti Fra Diavolo

Hi all!

Sorry it's been awhile since I last posted, but here is another YUMMY and EASY recipe that I have recently tried. It's called Spaghetti Fra Diavolo. This recipe is quick and simple, and great for any level of cooking expertise. I hope you give this recipe a try the next time you're in the mood for some fantastic Italian food!

 

The hardest part of this recipe was finding some fresh basil leaves! I searched everywhere and ended up just having to buy a basil plant (unfortunately, I suck at keeping plants alive and now it's dead, RIP Basil Plant!). BUT, while it was thriving, I was able to take some leaves and make this amazing dish. I know you can get dried leaves, but having the fresh mint, basil, and parsley leaves made it all the better! For the parsley, I specifically used Italian parsley for this recipe.

I'm honestly not sure how I would make this recipe better. I think it is pretty darn AMAZING as is! 

Recipe: http://bakerbynature.com/simple-spaghetti-fra-diavolo/

Til' the next culinary adventure! 

Emma K.

Culinary Adventure - Tex Mex Chicken

Hi everyone!

Yesterday, I decided to do another crock pot recipe: Tex Mex Chicken. This is probably my favorite recipe that we have tried so far, and I hope you certainly give it a chance! And since it is a slow cooker recipe, it just cooks all day while you're at work and you come home to some seriously amazing smells. 

Just a side tip: we shredded the chicken when it was close to cooked and used the entire mixture as a topping to a bowl of brown rice. Mixing the Tex Mex Chicken with rice made it an absolutely INCREDIBLE dish! You know you want to try this. :)

As far as keeping to the original recipe, I did not make any major modifications. I will say that I used a restaurant style salsa to keep the dish from becoming too chunky. In addition, I decided to leave out the diced onion (but that is only because I am not a huge fan of any onions except green ones, haha).

To make it better for next time, I agree with my husband, and we would like to try this with a slightly spicier salsa. This will hopefully give a slight kick that we like in our foods. :)

Recipe: http://tone-and-tighten.com/2014/05/healthy-crock-pot-tex-mex-chicken-recipe.html

Til' the next adventure! 

Emma K.

Culinary Adventure - Brown Sugar Garlic Chicken

Hi all!

The other day I decided to break out my crock pot and I made a wonderful dish: Brown Sugar Garlic Chicken. Now, before you think it sounds too weird to eat, just hear me out. This chicken turned out so AMAZING with the perfect combination of sweet and spicy ingredients. I really enjoy crock pot recipes because they cook while your gone at work all day, and when you come home you are instantly welcomed by an amazing smelling dinner! 

While putting this recipe together, I failed to read all the instructions in order. Instead of keeping the water and corn starch out until the very end to make a glaze on the stove, I combined all the ingredients for the slow cooker mixture. Thankfully, the dinner turned out fantastically anyway and I actually think it ended up better overall. It ended up with a soft thin glaze anyway as it cooked in the mixture, and this way I did not have to worry about creating a thicker glaze later on the stove. 

In the recipe below, you will notice some of the text in black italics. I decided to follow the already modified version of the recipe and believe that it was certainly the way to go. It is up to you though, whether you want to just combine all ingredients in the morning or do a thicker glaze on the stove later in the day. Either way, I'm sure it will turn out great. I also added in some red pepper flakes to make it a bit more spicy. Charles and I really enjoy kicking up the spice in our foods. :)

Recipe: http://kim-thislittlelifeofmine.blogspot.com/2012/10/slow-cooker-garlic-brown-sugar-chicken.html

Stay tuned for the next culinary adventure!! 

Emma K.