Easy Peanut Butter Cups {Martha Mondays} + {Week 7 of The 12 Weeks of Christmas Cookies and Sweets!}

This week was my pick for Martha Mondays, and sadly it will be my last time participating. Life is about to get way crazy and I don't want to overwhelm myself with commitments. It's been fun though, and I thank Brette for hosting all this time!

I decided to go with Martha's Easy Peanut Butter Cups. I know you're probably thinking, "haven't you had enough candy lately?" cuz Halloween just passed and all... and the answer is no, obviously! To be fair, I didn't purchase any reeces peanut butter cups to pass out for Halloween, so I think it's perfectly fine that I make some to have as a little post-Halloween treat. 

These were so easy to make, seriously. Like, no skillets or pots or pans used, and no real cooking involved. Nope. Just the microwave, some bowls, and some refrigerating. I love that I could just melt the peanut butter and white chocolate mixture, as well as the chocolate chips, in microwavable bowls and not dirty up a large pot. 

We halved the recipe, using only one mini muffin pan and therefore only yielding 12 peanut butter cups. I took the advice of some reviewers that said to use 16 oz of chocolate instead of 12, and since we halved everything we used 8 oz Ghiradelli milk chocolate baking chips. Had some of those bad boys left over from my candy cookies from last week. Maybe I shouldn't have used "baking chips" since technically no baking was involved, but they turned out great to me! If you want, you can just use regular milk chocolate chips. And for the white chocolate, we used Bakers squares which come wrapped as 1-oz pieces... we needed 2 oz so we just used 2 squares.

Also at the advice of reviewers, we poured in the milk chocolate (bottom layer) into the paper liners, then the peanut butter mixture, and then froze it for a bit to let it harden... so that the peanut butter layer would be solid before pouring on the top chocolate layer. While it did look great and held together fine for presentation sake, when I bit into it, it seemed like the top chocolate layer separated from the bottom chocolate and peanut butter layer, which had hardened together. So next time I think I would try it how the original recipe says... to add everything to the liners at one time, and then let it harden in the freezer/fridge after.

Easy Peanut Butter Cups

adapted from Martha Stewart

• 2 oz Bakers premium white chocolate baking squares, chopped
• 1/4 cup smooth peanut butter
• 8 oz Ghiradelli milk chocolate baking chips 
• 2 tbsp unsalted roasted peanuts, chopped

Line a 12-cup mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, about 1 minute or so, stirring halfway through. Set aside to cool slightly. 

Meanwhile, place milk chocolate chips in another microwave-safe bowl. Microwave, stirring once or twice, about 2 or 3 minutes until almost melted.

Dividing evenly, use a spoon to layer milk chocolate and peanut butter mixture into liners, beginning and ending with milk chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving. 

Printable Recipe

I also want to share these goodies for Week 7 of The 12 Weeks of Christmas Cookies and Sweets over at Meal Planning Magic. They would make such perfect gifts for the holidays. I'd love for someone to make these for me.

See how easy it is to make your own homemade candy?! I hadn't a clue.

Recently, I've been on a sweet treats roll. I've never baked so many desserts and goodies in my life!!!!

And I'm completely loving it.

Oh, and thanks for the memories, Martha. I'm sure we'll meet again.


Be sure to check out the other delicious treats in the 12 Weeks of Christmas Cookies and Sweets blop hop below.





Peace, and bacon grease!
 




Linking up here.

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Martha Mondays - Chicken Fried Rice

Wassssssup?!?

As always, I hope you all shared a great weekend with your friends and families doing the things you love! I sure was fortunate enough to... spending Saturday evening celebrating my boss and future-aunt-in-law's birthday at my future-mom-in-law's house with delicious Taco Casa and the final episode of The Wire.

And some good cookin' and cornhole at my Mama and Daddy's house on Sunday. I was so glad Pj was able to come, as well as my brother. We laughed, we played, we goofed, we capped, we argued, we loved. I sincerely love being around my family, and having PJ be a part of it. He fits in so well... My brother and dad both like him. I love that he's a part of the family. And of course we indulged on some delish ribs, mac and cheese, greens, green beans, corn, beer chicken, bbq chicken, and rolls. Gotta love that good Southern cookin :)

Anyhoo, I'm here sharing a basic yet delicious Chinese recipe with you, for Martha Mondays! A special thanks to Brette for hosting :O)  PJ and I both had kinda ruled this recipe out, thinking it would be nothing special at all. But boy were we wrong.

Like last time I tried to look for scallions, we couldn't find them at our local grocer. Still no luck this time around either. But we did find green onions, which are pretty much the same thing. 

We decided to cook the frozen snow peas first (since they weren't fresh) and cooked them in the microwave according to the directions on the package.

Let me tell you, we both were super surprised at how much we each liked it!!! Like, for reals. If you like Chinese food, and if you like chicken fried rice, I don't see how you couldn't like this! 

Chicken Fried Rice

adapted from Martha Stewart

• 1 cup long-grain white rice
• 2 boneless skinless chicken breasts (12 oz total)
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 large eggs
• 2 green onions, rinsed and thinly sliced on the diagonal
• 1 tsp grated and peeled fresh ginger
• 1/2 cup diced red pepper (I had a large pepper and used 3/4 of it)
• 2 tbsp soy sauce
• 1/2 tsp sugar
• 1/2 cup chicken stock
• 1 cup frozen snow peas, cooked according to package directions

Cook rice according to package instructions. Set aside. Pound breasts with a mallet until 1/4 inch thick. Cut into strips, each 3 inches long and 1/2 inch wide). Season with salt and pepper.

Heat 1 tbsp oil in a medium nonstick skillet over medium heat until hot but not smoking. Cook chicken until just cooked through. Transfer to a plate.

Reduce heat to low and add remaining tablespoon oil. Add the eggs; Just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. In a separate bowl, stir together the soy sauce, sugar, and stock; add it to the skillet. Add the cooked snow peas and reserved, cooked chicken; cook until heated through.

Printable Recipe

Linked up to:
Mouthwatering Mondays
Hunk of Meat Mondays 
Delicious Dishes
Homemaker Monday
Melt in Your Mouth Monday
MAFF Monday
Mangia Monday
Sharing Monday
Made By You Monday
Recipe Sharing Monday
Makin' You Crave Monday
On the Menu Monday

This Chicken Fried Rice packed so much flavor, and just because I love the saltiness of soy sauce, I added a couple of squirts of soy sauce to my rice and chicken at the end. It really was surprisingly flavorful and delicious! I was very glad that I chose this recipe, in fact. 

I'm not sure if homemade Chinese food tastes better than the original.... that would probably be a sin!! But man is it so delicious and less expensive and not very difficult to make. So please make this traditional Chicken Fried Rice recipe soon, and very soon.

Peace, and bacon grease!

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Martha Mondays: Chocolate Caramel Pecan Clusters

Happy Monday, friends! I participated in another edition of Martha Mondays, and it was my turn to pick a recipe so I chose Martha's Chocolate Caramel Pecan Clusters. Because I LOVE turtles!













The strange thing.... I didn't care for these too much. First of all, I think the pecans tasted a bit burnt, and I didn't even toast them the full ten minutes, more like eight minutes at first. Next time I would probably only toast the crushed pecans that would be used for topping. I would just put them in the oven to 'toast' while melting the caramel and chocolate on them. No need to do the initial toast too, because they are already getting toasted for 5 minutes with the caramels, and then another 2 minutes with the chocolate.

I also thought that once refrigerated and allowed to set, the caramel was too hard to chew. I didn't like that texture. I think I would have preferred the texture when it came right out of the oven... warm and soft and chewy, not hard and crunchy.

Chocolate Caramel Pecan Clusters

adapted from Martha Stewart

• 36 whole pecans + 1/4 cup crushed pecan pieces, for topping
• 12 caramel squares
• 12 dark chocolate Hershey kisses

Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet, toast in oven, until fragrant, about 10 minutes. Remove from oven (leave oven on). Let cool.


Make 12 clusters by arranging 2 pecans vertically, side by side, above one pecan placed horizontally. Gently flatten each caramel and place one on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on). 


Place 1 Hershey kiss on each cluster. Return to the oven and bake until chocolate melts, about 2 minutes. Remove from oven. With a knife, cut off the tip of each chocolate kiss and then spread chocolate but so that caramel still shows.


Sprinkle clusters with reserved chopped pecans. Refrigerate until set, at least 15 minutes. Bring to room temperature before serving.

Printable Recipe

They are so stinkin adorable though, aren't they? They look like little turtles :)

Unfortunately though, they are not as good as I was expecting. In my opinion, they look better than they taste. PJ isn't too fond of pecans anyways so he wasn't really digging them either, and since I also wasn't fully digging them I can understand why, especially since I am the one who loves pecans, choc, and caramel.

The recipe is simple enough; it only requires chopping some of the pecans and flattening the caramels and besides that it's so easy!

Hey, at least I like alot of my pictures!

Peace, and bacon grease!

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Sauteed Corn, Bacon, and Green Onions

Hey friends! I'm up for another round of Martha Mondays, and it was my turn to pick the Martha Stewart dish we would all be making. I had already made out a menu plan when I realized it was my turn, so I chose a simple side dish to go with one of our dinners for the week. We did enjoy it, though it is very basic. It was better than my fiancee expected, he said. 

Martha's original recipe calls for scallions, but our local grocery store didn't have any scallions (I'm not sure how they have some of the most exotic things but not scallions, but whatevs). So I subbed in green onions because they are pretty much the same thing. I sliced them diagonally with scissors... love that easy method! I used frozen corn this time, next time I would try fresh corn and it would definitely be even better! The crushed red pepper flakes added a nice touch of heat. I think I added more than a pinch, but it definitely amped up the flavor.

This is a nice simple side to accompany any main course. Or it can be used in any recipe that calls for corn. We used ours in a taco salad that we made last night. It called for corn, so I used this corn, bacon, and green onions mixture instead of just plain corn.

AND it doesn't take very long at all, you just have to cook your bacon, and then mix everything in a skillet. How hard can that be?

Sauteed Corn, Bacon, and Green Onions

adapted from Martha Stewart

• 4 slices bacon, cut into 1-inch pieces
• 4 cups corn kernels, fresh or frozen
• 3 green onions, sliced
• Pinch or two or crushed red pepper flakes
• Salt and freshly ground black pepper, for taste

Cook bacon in a large skillet over medium heat, turning occasionally, until browned and cooked through. Drain some of the grease, leaving about a tablespoon.

Add corn kernels. Season with crushed red pepper flakes, salt, and pepper. Cook until corn is tender for about 8 minutes, stirring often. Stir in green onions. Serve immediately.


Printable Recipe

I am also linking up to:

Potluck Sunday

Recipe Swap Sundays

Sundays at One
So Sweet Sunday 
Mouthwatering Monday  
Monday Mania
Hunk of Meat Monday
Homemaker Monday
Melt in Your Mouth Monday
Make a Food-"e" Friend Monday
Mangia Monday

Isn't that a purty dish? Love the colors! I'm a sucker for a colorful bowl or plate of food! Next time I bet I could add in some red onions, maybe even a little tomato, and up the green onion amount, and make that an even more colorful dish!




Peace, and bacon grease!

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Asparagus with Creamy Mustard Sauce

Martha, Martha, Martha.

Martha had to know that this creamy mustard sauce wasn't her best work.At first glance of the recipe, PJ already had decided that he wasn't going to like it. Especially with that vinegar in there. And not cooked. I had hopes. Plus, at this point we had to make it. It was for Martha Mondays. He does benefit from the good food I make, but I guess it means he also has to suffer through some of the not-so-tasty meals. This being one of them. 

Like I said, I had hopes even though he didn't. I don't even think I served him any sauce with his asparagus. I didn't want to pour mine directly over my asparagus, so that I could still enjoy my roasted asparagus even if I didn't enjoy the sauce so much. When I dipped my finger in the fully combined sauce to taste it a bit, I gagged, I'm not gonna lie. It was pretty gross. The vinegar was overwhelming. PJ dabbed his finger in to confirm that it really was disgusting. His face explained everything. But I, being the good food blogger that I am (modest?), had to still get a good picture of my vinegary sauce even if it wasn't gonna be eaten. So after I got all of my pictures finished, I had that sauce on my plate. I had already decided in my mind that it was nasty, but I just decided to give it another try with the asparagus. And you know what? It was actually way better. I spread a tad over some asparagus pieces and actually enjoyed the flavor it gave. No longer did I taste the overwhelming vinegar flavor, thank goodness. By the end of the meal, I was actually thinking to myself that I could maybe even make that sauce again. But I must remember to never taste it by itself! 

Unfortunately, we doubled the recipe in the beginning because we were having scallops and mushrooms also, and thought we would want more sauce to dip our scallops in also. But after we each tasted it, we realized we really could have made half of the recipe! Also, we didn't have dijon mustard so we just used regular mustard. And we didn't steam the asparagus, we roasted it.

Asparagus with Creamy Mustard Sauce

adapted from Martha Stewart

*Mustard Sauce

• 4 tablespoons mayo
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons mustard
• sea salt and freshly ground black pepper

*Roasted Asparagus

• asparagus with ends off
• drizzle of olive oil
• sea salt, freshly ground black pepper, and garlic powder

Rinse asparagus and tear off the ends. Place on a pan and drizzle with olive oil, salt, pepper, and garlic powder. Roast asparagus in the oven at 425 degrees for 14 minutes.

Meanwhile, for the sauce, stir together mayo, olive oil, white wine vinegar, and mustard in a bowl. Season with salt and pepper. Drizzle over or serve with roasted asparagus. 

PRINTABLE RECIPE

FYI I love that adorable bowl, don't you?! I got a matching soup bowl, tiny dip ramekin, a medium sized ramekin, and salad plate. I love it so.

I am sharing this recipe with Martha Mondays.

Peace, and bacon grease!

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Martha Mondays - Real Deal Chili

I am always on the search for a good chili recipe. Martha has several that I wanted to try, and this was one of them - her Real-Deal Chili. And I wasn't disappointed. I loved the flavors in this chili. The different seasonings really came through.
 

Real-Deal Chili

adapted from Martha Stewart 

• 2 slices thick-cut center cut bacon, cut crosswise into 1/4-inch pieces
• 1/2 of a red onion, coarsely chopped
• 2 cloves minced garlic
• 1 tablespoon paprika
• 3/4 teaspoons ground cumin
• 3/4 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoons salt
• 1/4 teaspoon pepper
• 1.25 pounds ground beef chuck
• 1 1/2 cups water
• 1 tablespoons fine cornmeal, or masa harina
• 3/4 tablespoons cider, or other vinegar
• 1 tbsp chopped jalapeno
• Chopped scallion, grated cheddar cheese, lime wedges, and sour cream for topping

In a large pot, cook bacon over medium heat until just beginning to brown. Add onion and garlic and cook for 30 seconds. Drain off excess bacon grease. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally and breaking up the meat, until the beef is cooked through. 

Stir in water, cornmeal, and vinegar. Bring to a boil. Reduce to a simmer. Add in beans and jalapenos. Cook until liquid thickens, about 20 minutes, stirring occasionally. Garnish with desired toppings.

Printable recipe

I do have a couple of suggestions: add some beans! Whatever kind of beans you like. Pinto beans. Kidney beans. Chili beans. Whatever your little heart desires. A chili doesn't seem complete, in my opinion, without some kind of beans in it. Otherwise, it just seemed like seasoned ground beef. Don't get me wrong, deliciously flavored ground beef. 

So the second time I made it, I had to give it a little tweak and added a 16 oz. can of pinto beans : )

We served our chili with some garlic bread on the side. 

I am participating in Martha Mondays. Go check out if everyone else thought Martha's chili was the real deal?

I am also linking up to:

Potluck Sunday
Sundays At One

Recipe Swap Sunday
Mouthwatering Monday

Monday Mania
Hunk of Meat Monday
Delicious Dishes
Tailgating Time!

Tasty Tuesdays
Hearth 'N Soul

Tuesday Night Supper Club

Tuesdays at the Table

Mostly Made By You

Tempt My Tummy Tuesday
Dr. Laura's Tasty Tuesday
Tasty Tuesday
Tasty Tuesday
Delectable Tuesday 
What's Cooking Wednesday 
Recipes I Can't Wait to Try
Show Off Your Stuff
What's Cooking Wednesday
Recipe Swap Thursday
Tasty Traditions
Full Plate Thursday
Cooking Thursday
Seasonal Sunday

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Martha Mondays : Guacamoldy with Creature Chips

Yesterday was Halloween, and I hope everyone had a fantastic time! I was excited to make these Guacamoldy with Creature Chips for my company Halloween party, and for Martha Mondays! 

Unfortunately, I didn't think the guacamole recipe was too good. Granted, I didn't use exact measurements. Maybe that's where I went wrong? But it tasted a little too lime-y and was not seasoned well. I guess I am used to Chipotle's guacamole. I did like the idea of using cookie cutters to make shapes for the tortilla chips. I used cat and bat cookie cutters. Next time I would probably use a different kind of tortillas, as mine were too thick. I used a chipotle as well as a yellow corn tortilla, so next time I will stick to flour tortillas. They seem to be thinner. Also, I cooked the tortillas for longer than 12 minutes, and they still were not crispy enough, not enough like a tortilla chip. So overall I was disappointed with the taste-factor of the recipe. But the idea is super cute! And I will definitely make it again with some adjustments. Here is Martha's original recipe below.

Guacamoldy with Creature Chips from Martha Stewart

*Serves 8

• Plain or butter-flavored vegetable-oil cooking spray
• 24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
• Coarse salt
• 3 pounds ripe Hass avocados, (about 7), pitted. peeled, and cut into chunks
• 1/4 cup freshly squeezed lime juice, (about 3 limes)
• 1/4 teaspoon freshly ground pepper
• 1 fresh jalapeno chile, seeded and finely chopped
• 1/4 cup chopped fresh cilantro leaves

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloweeninspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.

And here's PJ and I all dressed up on Halloween! We are still big kids at heart  :)

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