Note: originally shared this amazing roll recipe in May 2013. No text except this blurb have been changed from the original posting.
This is our current situation: we just moved here in January, and are building a house. While that’s happening, we’re living in a small apartment with a one-person-only-or-your-bumping-each-other kitchen. As such, we don’t have visitors/family over very often. Or at all, I guess! My wonderful uncle and aunt, that don’t live terribly far (and on the same street our house is being built on), who live closer to our church building, have made it a habit of inviting us over for dinner after church on Sundays. I can’t tell you how WONDERFUL this is!!! I not only love it because 1. we get to see them and spend time (they have a new baby about 4 months old, and she’s so cute!) and 2. we don’t have to wait longer to eat dinner, but also 3. I get to try out fun new things to bring to go along with dinner, whether a side dish or dessert. LOVE IT!!!
We were having chicken enchiladas one week, and I decided that some rolls would be a great accompaniment. Problem was, I’d never made rolls in my life! I found this amazing recipe on Sugar N’ Spice Gals, and automatically thought ‘Rolls with cake mix…..who could resist that?!’ They turned out so delicious, there was a small discussion over who got the last roll (Wonder Woman ended up with it, I think because she did the cute guilty look thing)!
- 1 1/4 cup Yellow cake mix
- 1/2 tbsp. Active dry yeast (or one .25 oz. packet)
- 1 1/2 cups Warm water
- 3 1/4 cups Flour, plus some for dusting
- 1/4 cup Butter, melted (for brushing)
- Oil, for brushing
- In a large bowl, mix the yeast into the warm water and let it stand about 10 minutes. Add the flour and cake mix and mix until well combined. Spread some flour on a counter or board, then knead the dough until no longer sticky. Add more flour if necessary.
- Lightly oil a large bowl, and place the dough ball in. Roll it around until all sides are covered with oil. Cover with a wet towel (paper towel is fine) and let rise for about an hour, or until it’s double in size.
- Place on board and roll into a large rectangle. (I realized our rolling pin was still packed away in storage, but made it work with a cup). Cut rectangles into about 2″ x 4″ pieces. Brush each piece with butter, then roll up short end to short end. Pinch the seam to help it stay closed, then place seam-side down on sprayed baking sheet.
- Cover with a wet towel (again, paper towels work great) and let rise for about 30 minutes, or until double in size.
- Preheat oven to 350 Degrees. Bake for about 15 minutes, or until lightly browned. Brush tops with more butter and ENJOY!!!
Makes about 1-2 dozen
It’s fall and you know what that means? Yes pumpkin everything! I love pumpkin but not till recently had I ever tried making bread and especially never thought to make pumpkin bread with cream cheese. I now have a new favorite pumpkin recipe of Cream Cheese Pumpkin Bread that is a complete melt in your mouth fall favorite recipe that makes a perfect dessert or even a nice breakfast.
Cream Cheese Pumpkin Bread is incredible bread that will be perfect for any dinner, dessert, or even a quick grab and go breakfast, and it is pretty simple to make. With the recipe it only makes one loaf but I hate putting a partial can of pumpkin in the fridge, well I bought the big can that was 29 ounces, anyways so I ended up tripling the recipe, made three loafs but kept the bread mix in three separate bowls so it was easy to split into the bread pans. If you are good at measuring things out you can triple it in one bowl, make just a single loaf, whatever fits your needs.
Bread – Ingredients
- 1 egg
- 1 cup pumpkin puree
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup coconut oil, melted
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Cream Cheese Filling – Ingredients
- 1 egg
- 4 ounces softened cream cheese
- ¼ cup granulated sugar
- 3 tablespoons flour
- Preheat oven to 350. Spray a bread loaf pan with non-stick spray and then dust it with flour, the flour makes it a lot easier to get the bread out of the pan.
- For the bread, mix the first 10 ingredients well in a large bowl.
- Add in the flour, baking powder, and baking soda, gently stir in just until combined; don’t overmix.
- Pour about 2/3 of the batter into the prepared pan spreading it smooth and pushing it into the corners. Set aside.
- For the cream cheese filling put all ingredients into a mixer and cream until nice and fluffy, usually about five minutes.
- Evenly pour the cream cheese filling mixture over the bread, be careful not to push the filling into the pumpkin mixture but getting it to all the edges.
- Top the cream cheese layer with the remaining pumpkin batter, smoothing the top without pushing it into the cream cheese layer and again still covering the cream cheese getting the pumpkin mix to all edges.
- Bake for about 50 minutes or until the bread slightly starts to pull away from the edges.
- Allow the bread to slightly cool in the pan, then gently run a spatula along the edges and turn over onto a wire rack to finish cooling. Enjoy!
All this heat has me ready for summer to end! Well, kind of, I love summer so let’s cool off with Summer Science Cold! where we will make a couple of cold treats to enjoy and hopefully cool us off.
I love summer but after several months of really hot weather it starts to not be as enjoyable. Enjoying some cooling treats helps a lot though. With this week’s summer science we are going to make homemade ice cream and homemade butter. Who doesn’t love ice cream and watching it form right before your eyes your kids will be amazed and then enjoy eating ice cream they actually made. Butter is a little bit of a stretch, yes it is cold but I served it over nice warm homemade bread but it still was fantastic to make and homemade butter seems to always taste better.
Homemade ice cream! This is where Summer Science Cold actually gets really cold. Ice cream is one of my favorite treats and with homemade ice cream I like how it is not super hard but it also is easier to get a brain freeze! With ice cream explain to your kids how freezing works. By filling the bag with ice and also salt the salt helps make the ice even colder causing the milk to freeze.
- Gallon size freezer bag
- About 6 tablespoons Salt (I use rock salt which is available at grocery stores)
- Ice enough to fill a gallon bag
- Sandwich bag
- ½ cup Milk
- ½ teaspoon Vanilla
- 1 ½ tablespoon sugar
- 1 tablespoon Chocolate syrup, or cocoa powder for chocolate ice cream. (optional)
- In the sandwich bag mix together milk, vanilla, and sugar. (chocolate syrup or cocoa if desired).
- Seal the sandwich bag really well (we placed the sandwich bag into another sandwich bag just in case it broke) and place into the gallon bag.
- Fill the gallon bag with ice and pour salt over. Seal.
- Shake! You might want gloves or a towel because it does get really cold!
- Shake until the milk mixture is solid or at least ice cream like, scoop out of the bag and enjoy!
Homemade Butter will show your kiddos how cream goes through different stages to become butter and how to make it themselves. This experiment only involves a few simple ingredients, some muscle power, and you’ll have amazing tasting butter to enjoy! With this experiment I also made my homemade braided bread to go with the butter. Bread is also a great experiment to show how yeast rises and expands bread.
- 1 pint Heavy whipping cream (room temperature)
- Mason jar
- 2 marbles (optional)
- Medium sized bowl
- Salt (optional)
- Fill a mason jar only about half way with the heavy whipping cream making sure there’s enough room for it to slosh around. Having the cream at room temperature helps it become butter a little faster.
- Place 2 marbles in the jar, if you are worried about breaking the jars then you can leave them out, I didn’t have any problems and we shook them really hard.
- Screw the lid on tight!
- After a couple minutes it’ll stop sloshing and seem more solid, if you open the jar you will find whipped cream!
- Seal the lid again and Shake!
- It’ll get harder and little ones might need some help shaking it. The whipped cream will start the change into what looks like curdled milk.
- Shake until you see the buttermilk beginning the separate out and there’s a solid mass of butter.
- Remove from jar and place in a bowl. Remove marbles.
- Pour a cup of cold water into the bowl and knead out the butter milk rinsing every now and then until water becomes clear. Once rinsed add a little salt if you want and enjoy!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BaconDoneWright #CollectiveBias
What are your feelings on bacon? Us, we’re among the many, many people who love it! My kids, especially. We like adding it to our favorite foods, and now have a new twist on a great meal – literally! You’ll love these twisted, Spicy Bacon Breadsticks not only because of the fabulous flavor, but also how simple they are to make!
We had a lot of fun during our holiday break last week trying new dinners as a family, and this one was a big hit! We made sure to swing my Kroger before the rush, so we could grab all of our ingredients needed, like Wright® Brand Bacon in the refrigerated meats area. They have a few varieties, but for this I chose the Applewood flavor – it was perfect!
The reason I liked using Wright® Brand Bacon for this recipe is the thick, meaty slices that pack a great flavor with the best cuts of meat that they hand-select and trim. Keep an eye out, as Kroger will often have coupons around to save you some money on your ingredients!
Note: This makes roughly 16 regular breadsticks.
- 2 tbsp. Rapid Rise Yeast
- 2 tbsp. Sugar
- 3/4 tbsp. Salt
- 2 cups Hot Water
- 2 tbsp. Olive Oil
- 1-2 tbsp. Red Pepper Flakes
- 2 tbsp. Italian Seasoning
- 1 tbsp. Garlic Powder
- 1/2 tsp. Black Pepper
- 4-5 Cups Flour
- 1 24-oz. package Wright® Brand Bacon
- Spray or line two baking sheets. Set aside.
- In a mixer, combine all of the ingredients except flour and bacon together for about 8 minutes. Slowly add in the flour until a nice dough forms.
- Lay the dough out on a lightly floured surface (that’s safe to cut on) and roll out your dough until it’s about 1/2″ thick. Cut strips about 1″ wide.
- Place a strip of bacon on each bread dough strip, then twist into a spiral and pinch the ends to secure. Use a kabob stick to secure the breadstick, then place on the prepared baking sheets. Cover with a moist towel and allow to rise about 30 minutes.
- Preheat oven to 350 Degrees F. Bake the breadsticks for 7-10 minutes, or until bacon is cooked and breadstick is browned. Enjoy with a nice Alfredo sauce!
This was a great dinner for us, but it’d be perfect for any time of day! Next time I want to try it with a BBQ sauce marinade and see how that turns out 🙂
I used whole wheat flour for mine, but it works with both wheat and white. Adjust the amount of Red Pepper Flakes to make it more or less spicy to best suite your family.
What’s your favorite yummy bacon recipe at WrightBrand.com? Leave a comment letting me know!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NestleHoliday #CollectiveBias
As if life couldn’t get any busier, it’s now the holiday season! Anyone else in a bit of a panic to get an extremely long To-Do list done, yet still manage the daily stuff – you know, like eating? Plus planning a big Thanksgiving feast is a whole list of tasks in and of itself! Phew! Luckily we can make our lives a little bit less stressful with delish, easy recipes like The Best Breadsticks & Alfredo Sauce for Your Holiday!
You know how my family loves pizza? I guess most probably do! For those days, or seasons, as the current case would be, that we don’t have much time to spend cooking we LOVE the variety offered by CALIFORNIA PIZZA KITCHEN® Crispy Thin Crust Oven Ready Pizza – especially their Sicilian! I like to stock up on several varieties when I’m at Walmart and keep them readily available in my freezer.
Seriously, NESTLÉ® products like this are what save my sanity this time of year! Then I just whip up amazing and SIMPLE recipes that go great with them – like this creamy alfredo sauce and soft, flavorful breadsticks!
The Best Breadsticks
- 1 tbsp. Instant Yeast
- 1 1/2 cups Warm Water
- 3 1/2 cups All-Purpose Flour
- 2 tbsp. Sugar
- 1 tsp. Salt
- 1/2 cup Butter
- 1/2 cup Grated Parmesan Cheese
- Topping: Italian Seasoning, Garlic Salt (both to taste)
- Mix the yeast and warm water in a small bowl, set aside. In a large bowl, combine the flour, sugar and salt. Add the yeast mixture until it forms a nice dough. Knead for about 2 minutes, then cover with a moist towel and let rest for 10 minutes.
- Melt the 1/2 cup Butter and pour it on a rimmed baking sheet. Lightly flour a work surface and roll out your dough into a rectangle the same size as your baking sheet. Cut 1″ wide strips. Take each strip, bring the two ends together and twist, pinching the ends together to stay. Roll the stick in the butter you spread over your pan and then place on the pan.
- Top your breadsticks with the 1/2 cup Parmesan Cheese, then garlic salt and Italian seasoning to taste.
- Let your breadsticks rise for 10-15 minutes; meanwhile preheat the oven to 375 Degrees F.
- Bake for about 18-20 minutes, or until lightly brown on the edges.
The Best Alfredo Sauce
- 1/2 cup Butter
- 2 tbsp. Minced Garlic
- 2 cups Heavy Cream
- 1/4 tsp. Pepper
- 1/4 tsp. Salt
- 1 1/2 cups Parmesan Cheese, grated or shredded
- Melt the butter in a medium saucepan over medium heat. Add the garlic, heavy cream, pepper and salt and bring to a low boil. Reduce heat and simmer about 7 minutes.
- Turn the heat to low and slowly add the Parmesan cheese. Cook another 1-2 minutes or until creamy – stirring constantly. Serve it hot so it’s creamy!
See, totally simple – and it goes perfectly with the CALIFORNIA PIZZA KITCHEN® Crispy Thin Crust Oven Ready Pizza, Sicilian, as well as their other varieties!
Check out more delicious recipes on the Flavorful Moments Pinterest board. Let me know what your favorites are!
I was about 10 years old when I first made homemade bread and I absolutely loved it. Did it take forever? Yes and still kind of does but well worth the wait. This Braided Bread recipe is simple and the hardest part is waiting for it to rise, the bread looks amazing, smells incredible, and will having people always asking for more.
With the holidays and cold weather (at least where I’m at) bread is a great snack to have or serve at any get together with friends and family. This recipe is great for a variety of bread recipes like soup bowls, scones, rolls, bread sticks, sweet rolls, cinnamon rolls, and pizza crust.
- ¼ cup shortening
- ¼ cup sugar
- 1 tablespoon salt
- 4 cups milk (warm)
- 3 tablespoons yeast
- 9 cups flour
- Take the first four ingredients and mix them together, make sure your milk is warm and not hot, if it is too hot it will kill the yeast.
- Sprinkle yeast on top of mixture and let sit for a minute. Stir.
- Add 3 cups flour and stir.
- Add 3 cups flour and beat until smooth.
- Add remaining 3 cups flour and knead until smooth, not sticky. I usually keep mine in the mixer with the bread attachment for this part then knead a little bit more flour after for a few minutes.
- Place in greased bowl and let rise until double in size (about an hour).
- Divide into thirds, then divide those thirds into thirds again.
- Roll each section into a snake, not too thin and even in length.
- Pinch one side of the ends together and start carefully braiding down pinching the ends together at the end.
- Place on greased pan and let rise until double in size (about an hour).
- Bake 375 degrees for 20 minutes or until golden brown.
- This recipe is also great for scones, bread sticks, sweet rolls, bread bowls, and pizza crust.
- Makes 3 loaves.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
Remember earlier when I told you I was going to share some fabulous recipes that were super easy to whip up with Martha White® Baking Mixes as a base? Well here you go – 3 Tasty Breakfasts in 30 Minutes! Spend just half an hour baking and you’re set for days – and the best part? They don’t HAVE to be breakfasts! Use them for snacks, lunch, whatever you want. Woot woot!
Just run by Kroger, grab all the ingredients (there’s not many!) and get cooking for a little bit – even double the batches and freeze some for later! I’m all about working smart instead of hard, especially when it saves me some previous time. The trick to doing all of these in 30 minutes is that they’re all baked at the same temperature – do it all at once, not one at a time 🙂
Blueberry Lemonade Scones with Glaze
- 2 packages Martha White® Blueberry Muffin Mix
- 3/4 cup Heavy Cream
- 1 tbsp. Lemon Juice
- 3 tbsp. Heavy Cream
- 1 cup Powdered Sugar
- 1/4 tsp. Vanilla
- Preheat oven to 425 Degrees F, spray or line a round cake pan.
- Mix the baking mix, heavy cream and lemon juice. Spread into the prepared cake pan and bake for 22-26 minutes.
- For the glaze, whip the 3 ingredients and pour over your finished scones. Enjoy!
Sundried Tomato and Mozzarella Loaf
- 4 Packages Martha White® Buttermilk Cornbread Baking Mix
- 1 1/3 cup Water
- 1/2 – 1 cup Sundried Tomato slices
- 1 – 2 cups Shredded Mozzarella Cheese
- 1 tbsp. Basil
- 3 tsp. Oregano
- Dash Salt
- Preheat oven to 425 Degrees F. Spray or line a cake pan – I used a round angel food cake type pan for fun.
- Mix all of the ingredients together well, pour into prepared pan.
- Bake for 16-22 minutes. Serve warm for gooey, cheesy yumminess!
Wildberry Chicken Sandwich
Ingredients – Muffins
- 2 packages Martha White® Muffin Mix
- 3/4 cup Heavy Cream or Milk
Ingredients – Chicken Filling
- Shredded Chicken, boneless and cooked
- Diced Celery
- Salt & Pepper
- Dash Garlic Powder
- Preheat oven to 425 Degrees F. Spray or line muffin tins.
- Mix the muffin ingredients and bake 10-15 minutes.
- Mix the chicken filling together – it’s all to taste, so the amounts just depend on what you prefer.
- Cut each muffin in half, add some chicken mixture, then close and enjoy the sandwich!
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
Hello, and Happy Friday! This is Steph from Steph in Thyme, and today I’m sharing a recipe for a flavorful and fluffy Honey and Buttermilk Gluten-Free Cornbread. This cornbread is subtly sweet and packed with golden corn for a delicious gluten-free breakfast or snack.
I fell in love with thick, hearty slabs of golden cornbread while living in Montgomery, Alabama – twice (dad was in the USAF for 30 years). Still warm from the oven, slathered with sweet cream butter or fresh berry jam. Sigh. The stuff of dreams, my food friends.
One thing I noticed about cornbread is that it can sometimes be very sweet — almost dessert-like. Also, many slabs I encountered didn’t have any corn in the bread. Maybe I’m taking things too literally, but I want CORN in my cornbread!
This Gluten-Free Cornbread is subtly sweetened with honey, which gives each slice just enough sweetness without going overboard. This cornbread also has a full cup of golden corn kernels, so you get corn with each and every bite. Buttermilk gives this bread an almost creamy fluffiness. You would never guess it’s gluten-free.
In place of all-purpose flour, I used Gluten-Free Bisquick. Yes – Bisquick comes GLUTEN-FREE. It makes wonderful pancakes, cobbler topping, and more. Other than that, there are no “special” gluten-free ingredients. Easy peasy.
This Gluten-Free Cornbread is thick, fluffy, light, moist, has good crumb – all those wonderful things about cornbread…but gluten-free.
My favorite way to savor every morsel is with a spoonful of Blackberry Chia Seed Jam I recently made. The touch of almond extract and berry bursting flavor are a heavenly combination with this glorious Gluten-Free Cornbread.
Honey and Buttermilk Gluten-Free Cornbread
- 1 cup Gluten-Free Bisquick
- 1 cup yellow cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg room temperature
- 1/4 cup honey
- 1/4 cup applesauce
- 3 tbsp unsalted butter melted and cooled
- 1 1/2 cups buttermilk
- 1 cup yellow corn kernels fresh, or thawed and drained if from frozen
- 1 tbsp cold butter for the top of the cornbread before it cooks
- Pre-heat oven to 375 F. Coat a 8x8 dish or a pie dish with non-stick cooking spray.
- In a small bowl, melt the butter. Set aside to cool until the butter is slightly warm, not piping hot.
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate mixing bowl, whisk together the egg, honey, and applesauce. Add the melted butter until well combined. Finally, add the buttermilk and whisk again to combine.
- Make a large well in the center of the dry ingredients. Pour the wet ingredients into the well. Begin whisking in circular motions, pulling in the dry ingredients to the wet ingredients slowly until all ingredients are combined.
- Fold in the corn kernels. Pour the cornmeal batter into the oiled dish. Slice the tablespoon of cold butter into six pieces and arrange around the top of the cornbread.
- Bake at 375 F for 25-30 minutes until a toothpick in the center comes out clean and the top is golden brown and firm to the touch.
- Slice and serve - it's best served warm!
I’m a big foodie, and LOVE trying new kinds of ingredients, especially produce! When my good friend flew in to visit last month, she wanted to go to Central Market. Oh my gosh! This place has TONS of varieties of things, and I could seriously spend hours in there just gawking at all the food. I even dragged hubby there a couple weeks later on a date! One of the things I absolutely HAD to grab were some amazing heirloom tomatoes. I knew exactly what I wanted to try with them: this Heirloom Tomato Caprese Bruschetta!
I shared a LITTLE of this, but overall I completely scarfed it down because it was just so good! I’m already a huge fan of caprese recipes, but adding in such flavorful tomatoes really make it a total winner. Plus it looks awesome because they’re so beautifully colorful!
Now that I’ve made this several times since, I’ve done it sometimes WITH balsamic vinegar drizzled over it, other times I’ve left it out. Either way, it’s completely mouth-watering!
- 1 long loaf Bruschetta, sliced in half the long ways
- 1-2 pints Heirloom Tomatoes, cut in pieces
- Garlic Powder
- Mozzarella slices (SOFT type is best)
- Olive Oil
- 1-2 tbsp. Minced Garlic
- Salt and Pepper
- Balsamic Vinegar
- Preheat oven to 400 Degrees F. In a bowl, combine you cut tomatoes, minced garlic, salt and pepper (to taste), basil (to taste – I did about 1-2 tbsp) and a drizzle of olive oil. Spread over a baking sheet and bake for 10 minutes.
- Put your two bread halves on a baking sheet and broil on high for 2 minutes. Brush with a little butter, then sprinkle with garlic powder. Top each loaf half with mozzarella slices, then scoop the tomato mixtures on top.
- If desired, drizzle some balsamic vinegar over top or serve along side for dipping. Enjoy!
What amazing produce have YOU found and loved?
My family absolutely loves serving up soups, stews and other delish recipes in bread bowls, especially when we can whip up our own in hardly any time at all! These Easy Homemade Bread Bowls are so simple to make, and taste amazing!
One thing I learned in my years shadowing my parents at their pizza store when I was little, was how to do dough balls perfectly with little effort. I thought I’d share that little tip with y’all!
Note: Makes 8-12 bread bowls
- 2 tbsp. Yeast (rapid rise)
- 2 tbsp. Sugar
- 3/4 tbsp. Salt
- 2 cups Hot Water
- 2 tbsp. Olive Oil
- 4-5 cups Flour
- In a mixer, add the yeast, sugar, salt, hot water and olive oil. Mix about 8 minutes. Gradually add in the flour until it’s not really sticky anymore. Cover the bowl with plastic wrap and allow it to double in size – takes about 30 minutes for me.
- When ready, grease 2 baking sheets and sprinkle with cornmeal (prevents sticking or burning on the bottom of the bread bowls).
- Like the movie shows above, form the dough into 8-12 tennis ball sized balls and place on the baking sheets NOT touching. Allow them to rise about 30 more minutes.
- When ready, bake at 400 Degrees F for about 18 minutes, or until they’re golden brown.
- To serve, slice off the tops, remove the insides, and serve with something delicious (or themselves!)
We’re love these bread bowls, and the kids are always asking if I’ll make some more! One of our boys can eat two or THREE in one meal…..yup, they’re just that delish!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #snacktalk #CollectiveBias
There’s something about the combo of chocolate and peanut butter that makes me want to scream YUMM-O! Seriously, it’s such a great mix of flavors, so it’s no wonder REESE’S are one of my favorite candies. With plenty of parties and such coming up with the Spring season, let’s toss these morsels into some amazing recipes, shall we? These Chocolate REESE’S Banana Bread & REESE’S Brownie Truffles are simple to make, and absolutely delish!
First, swing by Walmart and pick up some packs of REESE’S treats (mini’s and snack size), then whip up these two recipes for your next shindig!
Chocolate REESE’S Banana Bread
If you’ve never tried a chocolaty banana bread before, you’ve been missing out. Super moist, and full of sweet flavor. Add in some crumpled REESE’S and it’s a definite winner!
- 1 1/2 cups All-purpose Flour
- 1/2 cup Cocoa Powder
- 1-2 cups REESE’S Snack Size, crumbled into pieces
- 3/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 cup Sugar
- 1/2 stick Butter, softened
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 1/2 cups Banana, mashed (about 2 medium)
- 1/3 cup Vanilla Yogurt
- Preheat oven to 350 Degrees F. Spray or line a bread pan, set aside.
- In a large bowl, mix the sugar, butter, vanilla, eggs, banana and yogurt until creamy. Stir in the baking soda and salt, then slowly add in the flour and cocoa powder. Last, stir in the REESE’S crumbles.
- Pour into the prepared bread pan and bake for about 35-45 minutes, or until a toothpick inserted into the center comes out clean.
For the Glaze Topping: In a saucepan, heat 1/4 cup Half & Half and 2 tbsp. Brown Sugar over medium heat until sugar is dissolved. Add 1 tsp. Butter and 1/2 tsp. Vanilla Extract, until melted. Toss in 6 tbsp. Chocolate chips, allowing to just sit for 2-3 minutes. Whisk until smooth, then cool. When ready, pour over your bread and add some more REESE’S over top!
REESE’S Brownie Truffles
I could snack on these little bites all day long! Great for a quick, easy finger treat.
- Brownies (fully baked and done)
- REESE’S Minis, unwrapped
- Melting Chocolate for coating
- Place a piece of wax paper on a baking sheet. Crumble the brownies into a bowl. Take a chunk and form it into a ball around a REESE’S Mini, then set on the wax paper. Place in the fridge about 1 hour.
- Melt your chocolate coating, then dip each truffle so it’s fully covered. Allow the coating to harden, then serve!
What could be even more fun than trying out these fabulous recipes? Creating your own REESE’S recpe and entering the REESE’S Snack Talk Challenge!
To enter, follow REESE’S on Twitter @ReesesPBCups – then share your amazing creation on Twitter or Instagram (via Twitter) using #SnackTalk #ChallengeEntry Or you can ENTER HERE. The final winner will be recognized onwww.reesessnacktalk.com, CBS and walmart.com!
There’s also special in-store displays at Walmart highlighting the challenge and all of your favorite REESE’S products that you can grab for your perfect game day snack recipe! Find the REESE’S pallet at a store near you: http://cbi.as/4fdi
Does YOUR snack have game?!