Tag Archives: recipe

The Pioneer Woman Cooks, and so can I!

As I promised before, I will only share my reviews of books that I can’t stop babbling about to everyone I know.

I had heard of The Pioneer Woman once upon a time and kind of forgotten about her until I was reminded of her by my cookinista (I just made up that word) friend Katie . I was sold. The combination of Ree Drummond’s (aka The Pioneer Woman) beautiful photographs, witty commentary and down-home goodness is a win-win. I read her blog daily but I knew I needed to check out her cookbook.

I was not disappointed.

The awesomeness of this cookbook is three-fold:

First, my favorite thing about Ree’s recipes is that they are relatively simple and for real people. So many of Martha Stewart’s recipes look amazing, but I have no idea where to find fresh lavender springs, stone-ground very fine flax flour or jellied blueberry curd. Okay, I just made all those ingredients up, but you get the idea. Ree’s recipe ingredients lists are usually things I already have in the kitchen! Woohoo! Or I can at least find in a regular old grocery store. Who has time to travel to specialty food stores? Not me.

Secondly, I have a thing when it comes to cookbooks. No photos, no cookin’. The Pioneer Woman takes this to the next step by photographing each step. This was particularly helpful when I made her homemade cinnamon rolls – how to roll, cut and space the rolls in the pan.No recipe is too daunting.

And lastly, her commentary is hilarious. Let’s just say her golf club upbringing and LA lifestyle did nothing to prepare her for life on a cattle ranch and married to a cowboy. Yes, a real cowboy. I didn’t know they still made those. Throughout her cookbooks she reveals their life on the ranch in a photo-journalistic style – complete with babies, cattle, wheat fields and chaps. Farm life here I come.

The only downside of her cookbook is that her recipes are “decidedly caloric”. She uses plenty of butter and red meat. I’ve swapped out red meat for ground turkey in a few of her recipes to cut down on that.

But besides that, everything I have made so far is D-E-L-I-C-I-O-U-S! Check out Ree’s cookbook today!

What’s your favorite cookbook?

Peanut Butter Cup Heaven

My husband and I have differing opinions on a lot of things. He’s likes numbers, I like words. He’d go boogie boarding, I’d read on the beach. He’d pick a pastry, I’d pick gummi worms. But we do agree on a few things. Peanut butter and chocolate.

When I found this recipe on Design*Sponge I knew I had a winner! And boy, was I right!


Are you drooling yet? There’s only one left in our fridge, and Moose has promised it to a guy at his work. It’s probably for the best (at least for my caloric intake!)

Also, I didn’t have graham crackers, so I used crushed animal crackers instead.

The Recipe:

Chocolate-Covered Peanut-Butter Cups
Yields 12 cups

The Goods

  • 3 cups chocolate*
  • 1 cup peanut butter
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup graham crackers, crushed
  • 1 teaspoon sea salt

1. Line a muffin pan with 12 paper liners. Set aside.

2. Melt 1 1/2 cups of the chocolate in a double boiler.

3. Using the back of a spoon paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.

4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.

5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.

6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

7. Meanwhile, spoon the PB mixture into the chocolate cups.

8. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.

Butterfinger Ice Cream

One of the perks of newlyweddedness is being able to enjoy the many gifts bestowed upon us. One of those gifts being the Cuisinart Ice Cream Maker.

I love ice cream. Love it in a would-pass-up-a-pastry-right-off-the-plane-from-France kind of love. I’ve been experimenting with a lot of different flavors (strawberry, vanilla, PB cup, espresso chocolate, so on.) but the clear winner was Butterfinger.

And here’s the funny part. I don’t even love Butterfinger candy bars. In a in-a-bowl-full-of-candy-bars-I-would-eat-them-last kind of way. Then I tasted this:



1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
5 Butterfinger “fun-size” bars crushed
3 Butterfinger “fun-size” bars into big chunks


In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Pour in the crushed Butterfingers.

The ice cream will have a soft, creamy texture. In the last 2 minutes pour in the chunks of Butterfingers. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.