{Peanut Butter, Chocolate Revel Bars}

These bars are hands down delicious and prefect for your next pot luck, family get together or just to make for a sweet little weekend treat!   They are fudgy, full of peanut butter goodness and basically hands down delicious! 

I made these bars as my contribution to a bake sale last week, and they got some pretty rave reviews!    These bars feature a few of my favorite things peanut butter, oatmeal and chocolate!  Think of a thick  delicious layer that taste like a peanut butter oatmeal cookie.  That cookie is then topped with a rich peanut butter chocolate filling, and finally topped off with the remaining peanut butter oatmeal cookie goodness!  If you are a peanut butter/chocolate lover these bars are for you!  

Peanut Butter, Chocolate Revel Bars

Slightly adapted from Better Homes and Garden 

Ingredients: 

Peanut Butter Oatmeal Cookie Bottom: 

1/2 Cup Butter 

1/2 Cup Peanut Butter 

3 Cups Rolled Oats 

2 1/2 Cups Flour 

2 Cups Packed Brown Sugar 

2 Eggs

1 Teaspoon Baking Soda 

2 Teaspoons Vanilla

Chocolate Peanut Butter Filling: 

1 1/2 Cup Semi Sweet Chocolate Chips 

1/2 Cup Peanut Butter 

2 Tablespoons Butter 

2 Teaspoons Vanilla
1- 14 Oz. Can Sweetened Condensed Milk 

Directions:

1- In a large bowl combine peanut butter and butter, beat with an electric mixer until smooth.  Add in brown sugar and beat again until combined.  Now add egg and vanilla beat one last time.  Set mixture aside.  

2- In another large bowl combine oats, flour and baking soda. 

3- Slowly add the dry ingredients into your peanut butter mixture.  Mix until dry and wet ingredients are incorporated. 

4- In a medium saucepan combine buter, chocolate, sweeten condensed milk and peanut butter.  Cook on low heat until chocolate and peanut butter has melted, stir occasionally.  Remove from heat and stir in vanilla. 

5- Press two-thirds of the oat mixture onto the bottom of an ungreased 15x10x1 inch pan.  Spread chocolate peanut butter mixture over top of oat mixture.  Using your fingers crumble the remaining oatmeal mixture over top of the chocolate. 

6- Bake bars in a 350 degree oven for 25 minutes.  Cool bars before cutting! 

Enjoy! 

{Almond Poppy Seed Muffins}

Muffins can be a simple grab and go breakfast, or they can be a sweet little mid afternoon snack.  I am partial to having muffins as a sweet afternoon snack, with a cup of coffee and a fuzzy blanket (yes, even in summer).  I also love muffins as my after dinner treat, I think of them as a less sweet cupcake! Sometimes the muffin cures the cupcake craving, other times it doesn't!

Anyway, a friend of mine asked me if I had a recipe for a homemade Almond Poppy Seed Muffin, to which I responded "Nope, but I will get right on that!"  The recipe you are seeing today is the creation that was born from that very conversation, with my friend, at work!  The muffin is an adaptation of my lemon muffin with lemon glaze (you can also find another adaptation of my lemon muffin in my post on Strawberry Shortcake)!  I love the sweetness of the almond extract, and adore the simple glaze that tops these muffins!  You could even whip up a simple cream cheese frosting for, Almond Poppy Seed cupcakes!  Delicious, find recipe below!

Almond Poppy Seed Muffins

Brunch N'Cupcakes 

Makes 12 Muffins 

Ingredients: 

Dry: 

1 1/2 Cup Flour 

1/2 Cup Sugar 

3/4 Teaspoon Baking Powder 

3/4 Teaspoon Baking Soda
1 1/2 Tablespoon Poppyseeds

Wet: 

1/4 Cup Butter Melted 

2 Tablespoons Greek Yogurt (I used 2%) 

1 Egg 

3/4 Cup Almond Milk or Milk of Choice (I used Unsweetened)

1 1/2 Teaspoon Almond Extract

1/2 Teaspoons Vanilla 

Almond Glaze (Optional, See Note) 

2 Tablespoons Milk of Choice
2 1/2 Tablespoons Powder Sugar
1/4 Teaspoon Almond Extract

Cream Cheese Frosting - **Only if want to make muffins as cupcakes, (Optional, See Note)!
2 Cups Powder Sugar
1 Brick Cream Cheese
1/4 Cup Butter
1/2 Teaspoon Almond

Directions: 

1- In a large bowl whisk together all dry ingredients and set aside. 

2- Grab a smaller bowl and lightly beat your egg.  Add Melted butter, greek yogurt, milk, lemon juice and vanilla and whisk until combined. 

3- Add wet ingredients to dry ingredients and mix until well incorporated, don't over mix. 

4- Grease or line muffin tin and divide batter among 12 muffin cups.  Bake in a 350 degree oven for 25 minutes or until tooth pick inserted comes out clean. 

** While muffins bake whisk together milk, almond extract, and powder sugar, set aside.  If making cream cheese frosting beat ingredients together with a mixer and set in fridge till muffins are done.  Let muffins cool 5 minutes in pan and then lightly drizzle muffins with glaze.  Allow muffins to fully cool before removing from the pan!  If frosting muffings/cupcakes wait until completed cooled and then frost!

**Note - You do not need to make the glaze or the cream cheese frosting if you do not want to.  The muffins are excellent on their own!  Both are just options and up to you! 

{Quinoa Salad with Black Beans and Veggies}

My mom whipped up this delicious quinoa salad on Saturday to go along with our Grilled Salmon Tacos! 

Let me tell you, this quinoa salad was fresh, packed with good for you ingredients and down right tasty!  I have been eating the leftover quinoa salad topped with leftover citrus mango salsa, and avocado for lunch... Yum!!  What I think is great about this salad is there is no sugary dressing, the simple ingredients really do all the talking in this dish!  Sub in different veggies if you like and make this your own!  I hope you enjoy it as much as we all did, makes a great addition to taco night! 

Quinoa Salad with Black Beans and Veggies

Brunch N'Cupcakes - Momma's Recipe

Serves 4-6 

Ingredients: 

1 1/4 Cup Black Quinoa 

1 - 15 Oz Can Black Beans Rinsed and Drained 

1/2 Red Pepper Chopped 

1/2 Cup Finley Chopped Red Onion 

Salt, Garlic and Pepper to Taste 

1 Teaspoon Chili Powder 

1 Teaspoon Cumin 

2 Tablespoons Olive Oil 

1 Large Handful Fresh Cilantro Chopped 

Serve with Squirt of Fresh Lime Juice and Avocado - If desired

Directions: 

1- Cook quinoa according to package directions. 

2- Toss cooked quinoa with olive oil, spices and chopped veggies! 

Enjoy! 

{Grilled Salmon Tacos with Citrus Mango Salsa and Slaw}

Ah, Monday... we meet again!   I have to say that I was a bit sad to see this weekend come to a close!   The weekend seemed short for some odd reason.  But I have to say I throughly enjoyed every minute of it.  The weekend was relaxing and spent at home with family and one of my oldest and dearest childhood friends, Katie!  The weekend was filled with good food, catching up and belly aching laughter!  There is nothing I love more then a good laugh with people I love, the laughs that leave you gasping for breath and tears in your eyes!  Those are simply the best moments!  

And, when I am surrounded by the people closest to me,  I cook, because nothing goes better with friends and family then a good home cooked meal!  Ultimately this is a dinner we will enjoy while doubling over in our chairs because we are laughing so hard! Anyways, lets transition into talking about these mouth watering fish tacos, and talking about the fact that summer has to be one of my favorite seasons for cooking here in Minnesota!  Simply because in Summer you can grill anything and everything, and you can create some pretty awesome and fresh meals!  I love the bold pops of color that come with summer meals, as well as the bold and exciting flavors!  These Grilled Salmon Tacos scream summer to me!   The tacos get  pun h of summer from the Citrus Mango Salsa (also blogged about here) and the slaw adds great crunch!  Make these for your next get together!  Enjoy with friends and family, laugh, enjoy summer and make memories! 

Grilled Salmon Tacos with Citrus Mango Salsa and Slaw

Brunch N'Cupcakes 

Serves 4-6 

Ingredients: 

1 Pound Fresh Salmon - Skin still on 

Salt, Pepper, Garlic Powder 

Olive Oil 

Mango Salsa Ingredients: 

1 Mango Chopped 

1/4 Cup Onion Finley Chopped 

1/2 Cup Red Pepper Chopped 

1 Large Handful Cilantro Chopped 

Juice from One Orange 

Juice from 1/2 Lime 

Salt, Pepper and Garlic to Taste

Slaw Ingredients:

1 Package Broccoli Slaw 

1/2 Tablespoon Olive Oil 

1 Giant Handful Fresh Cilantro Chopped 

1/4 Cup Chopped Onion 

1/2 Cup Chopped Red Pepper 

Juice from 1/2 Lime 

1 Teaspoon Chili Powder 

1/2 Teaspoon Cumin 

Salt, Pepper and Garlic to Taste 

For Serving: 

4-6 Whole Wheat Tortillas 

Quinoa or Brown Rice (If you don't want to use tortillas) 

Sour Cream/Greek Yogurt - If you Like 

Avocado Diced 

Directions: 

1- Combine mango, cilantro, onion, and pepper in a small bowl.  Toss to combine.  Stir in olive oil, orange juice, lime juice and spices, mix and set aside. 

2- In another smaller bowl, combine broccoli slaw, onion, red pepper and cilantro.  Toss to combine.  Stir in Olive oil, lime juice, and spices, mix and set aside.  

3- Heat grill to 350 degrees.  Coat salmon (both sides, flesh and skin) with olive oil.  Sprinkle salmon with salt, pepper and garlic.  Place salmon, skin side down on grill.  Cook 10 minutes on grill or until desired degree of doneness has been met. 

4- To Serve divide slaw among 4-6 whole wheat tortillas, top with salmon and mango salsa.  If not using tortillas top quinoa or brown rice with salmon, slaw and mango salsa.  Or eat taco salad style with salmon and mango salsa on top of slaw with chips!  Top with additional toppings like sour cream/greek yogurt and avocado if you desire! 

Here are more delicious fish taco recipes from around the web! 

Fish Tacos with Lime Cilantro Crema - Cooking Light 

Grilled Fish Tacos with Chipotle Lime Dressing - All Recipes 

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw - Food and Wine 

Enjoy! 

{Greek Frozen Yogurt with Berries and Honey}

Frozen yogurt is hands down one of my all time favorite Summer indulgences!  Oh, who am I kidding, I indulge in frozen yogurt year round!  Yes, even during the Winter months in Minnesota when we are experiencing weather that is a million degrees below 0! 

I love all the little self-serve frozen yogurt shops that are popping up all around Minneapolis, it virtually seems like frozen yogurt is everywhere!  I am obsessed with the crazy out there frozen yogurt flavors, still addicted to the classic flavors like chocolate and vanilla and go crazy about the endless array of toppings!  Have I got you craving frozen yogurt now?  Good!  Because I have a super easy, and healthy frozen yogurt recipe to share with you today!  This frozen yogurt requires no crazy ice cream maker, just a few simple ingredients (and they are healthy) and just a little bit of prep time!  Trust me, this frozen yogurt is delicious, and seriously becoming a staple after dinner treat!  And did I mention it is healthy? 

Single Serve Greek Frozen Yogurt with Berries and Honey 

Brunch N'Cupcakes

Serves 1 

Ingredients: 

1/2 Cup Greek Yogurt (I used Fage 0% or 2%) 

1 Tablespoon Milk of Choice 

1/3 Cup Berries - (I used blueberries and strawberries, raspberries are delicious too!) 

1 Tablespoon Honey + More for Drizzling 

1 Teaspoon Vanilla Extract 

Directions: 

1- Combine all ingredients into a sealable container, mix until well combined. 

2- Cover yogurt mixture and place in freezer for 45min to an hour, depending on how frozen you want your yogurt!  I froze mine for about 50 minutes. 

3- Remove yogurt from freezer, lightly stir and scoop into a bowl, drizzle with additional honey (if desired) and enjoy! 

Happy Friday! 

{Marinaded 3 Bean Salad}

These two photos of this salad just make me happy!  Not only because of the bright cheery colors coming from the salad, but because I actually got some decent photos!  You see, I had to work really hard to get these 2 images!  Why you ask?  Well, because half way through taking pictures of  this delicious salad, for this very blog post,  my camera lens decided to start acting funky!  My lens was having trouble focusing, and then finally gave out all together! I had no idea what to do, and no idea if the lens would be reparable!  Long story short, I have a no camera lens now that works perfect!  Yay for that!   

Now lets start talking about this eye-catching salad!  The inspiration for this salad came to me at work after trying a 3-bean salad that was featured in our cafe at work!  I know I have talked on and on about how we have the most amazing salad bar at work, and no I am not exaggerating, it truly is amazing!  Anyway, as soon as I tried the salad I instantly knew I needed to try and recreate something similar at home!  So right there, over my lunch break I quickly wrote down any and every ingredient I could taste or seen in the salad!  So did I nail the recreate of the delicious 3-bean salad at work?  I think so, and I think you are going to love it!  This salad has just enough tang from the dressing to give subtle flavor to the simple yet delicious ingredients present in this salad!  I added a chopped avocado for some added healthy fat, feel free to omit if you like!  

Marinaded 3 Bean Salad

Brunch N'Cupcakes 

4-6 

Ingredients: 
1- 15 Oz Can Black Beans - Drained 
1- 15 Oz Can Garbanzo Beans - Drained 
1- 15 Oz Can Kidney Beans - Drained 
1- 12 Oz  Can Corn (No Salt Added) - Drained 
3/4 Cup Cherry Tomatoes Halved 
1 Large Handful Fresh Cilantro - Chopped 
1/4 Cup Finley Chopped Red Onion
Salt and Pepper to Taste 
1 Avocado - Diced 

Dressing - 
1 Tablespoon Olive Oil 
1/4 Cup Balsamic Vinegar 
1/2 Tablespoon Honey 
1 Tablespoon Course Ground Mustard 
Directions: 
1- In a large bowl combine corn, beans and tomato.  Lightly toss to combine, set aside. 
2- In a small bowl whisk together dressing ingredients.  Pour over bean mixture and lightly toss again to combine. 
3- Add salt and pepper to taste.  If serving immediately, toss cilantro and avocado into salad, toss to combine and serve immediately.  If not serving till later wait to add cilantro and avocado

**Note - If making to take for lunch add in cilantro and avocado the day of for freshness purposes.  

Check out these other delicious Bean Salad recipes from around the web! 

Summer Bean Salad - Cooking Light 
Triple Bean Salad - Cooking Light 
Mexican Bean Salad - All Recipes 

Enjoy! 

{Undone Strawberry Shortcake Cupcakes}

Strawberries, one of my all time favorite berries!  I could probably eat an entire pound of fresh strawberries in one sitting!  And, one of my all time favorite summertime desserts has to be Strawberry Shortcake! I loved (and still do love) topping sweet spongy cake with mounds of sweet strawberries and piles of cloud like whipped cream!  Simple, yet oh so delicious!

So, imagine how thrilled I was when I found out that Driscolls Berries and The Daily Meal had set up a Strawberry Shortcake competition!  I eagerly jumped at the chance to create my very own version of a beloved childhood dessert!  I knew I wanted to keep my recipe simple but wanted to add a few of my own twists!

I remembered as a little kid loving the little store bought individual round shortcakes, that slightly influenced my decision to bake my shortcake in the form of cupcakes!  The shortcake features a hint of cinnamon and just the right amount of sweetness.  I then took those lovely fresh baked cupcakes and cut them in half and piled them high with fresh whipped cream and strawberries, the best!  This is why I call them an "undone" cupcake!  Finally I finish off the entire dessert with a light drizzle of honey for a little added sweetness.  I had my entire entourage of taste testers try these out this past weekend and gave my shortcake a thumbs up!  I hope you enjoy these little beauties as much as we all did!  Thanks again Driscoll Berries and The Daily Meal for this opportunity!

Undone Strawberry Shortcake Cupcakes 

Brunch N'Cupcakes

Makes 12

Ingredients: 

Cupcake: 

Dry: 

1 1/2 Cup Flour 

3/4 Cup Sugar 

3/4 Teaspoon Baking Powder 

3/4 Teaspoon Baking Soda 

1 1/2 Teaspoon Cinnamon 

Wet: 

1/4 Cup Butter Melted 

2 Tablespoons Greek Yogurt (I used 2%) 

1 Egg 

3/4 Cup Almond Milk or Milk of Choice (I used Unsweetened)

2 1/2 Teaspoons Vanilla 

Whipped Cream:

1 Pint Heavy Whipping Cream

1 Lb Strawberries - Quartered 

Honey about 1/4 cup for drizzling

Directions- 

1- In a large bowl whisk together all dry ingredients and set aside. 

2- Grab a smaller bowl and lightly beat your egg.  Add Melted butter, greek yogurt, milk, and vanilla and whisk until combined. 

3- Add wet ingredients to dry ingredients and mix until well incorporated, don't over mix. 

4- Grease a muffing tin and divide batter among 12 muffin cups.  Bake in a 350 degree oven for 20 minutes or until tooth pick inserted comes out clean. 

5-While muffins bake whip up your whipped cream.  Combine heavy whipping cream, powder sugar and vanilla.  Beat with a standing mixer or hand mixer until stiff peaks form.  Place in fridge until cupcakes are baked.    Combine quartered strawberries with 1 tablespoon honey and set aside.

To assemble -
1- Allow cupcakes to cook and remove from muffin tin.
2- Slice cupcakes in half so you have a top and a bottom.
3- Place strawberries on cupcake bottom and top with a generous amount of strawberries and whipped cream.  Place top of cupcake on top (or on the side) and drizzle with honey.  Continue assembling the rest of the "cupcakes" making only as many as you need to serve!  Serve immediately!

Note - You do not want the cupcakes to get soggy, so it is better to keep the shortcakes unassembled until serving.  You can keep the cupcakes for up to a week and the whip cream will last a few days in the fridge.  Just assemble as needed!

Enjoy!