Tempt My Tummy Peanut Butter Crumb Cake

My new favorite dessert cookbook is Fearless Baking by Elinor Klivans. I will be baking my way through it in the coming months (years, yes, there are that many good recipes). I discovered it at the library but found it on half.com for 0.19 cents! Bonus :)

The Peanut Butter Crumb Cake is just the right amount of peanut butter (not overly so) and just the right amount of sweet. The crumb topping is perfect! The cake freezes nicely and is very moist when thawed (to freeze: when completely cooled, wrap tightly in plastic wrap, then in foil). The picture I have here is a square that had been frozen. The crumb topping is a little smooshed, but no less delicious. You probably have everything on hand, so go make your peanut butter lovers happy today!

Peanut Butter Crumb Cake

by Elinor Klivans

2 large eggs

2 1/2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1/2 t salt

5 tablespoons soft, unsalted butter cut into pieces (for some reason I only put in 4 and it turned out just fine)

1/2 cup chunky peanut butter (I used creamy)

1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon juice, left alone for 5 minutes)

1 t vanilla extract

1 t baking soda

1 t water

Position the oven rack in the middle of the over and preheat to 350 degrees. Butter or spray a 13x9x2 baking pan.

Beat the eggs in a small bowl and set aside.

Put the flour, brown sugar, and salt in a large bowl and beat with an electric mixer on low (of course you can do it by hand or use a stand mixer like I did). Add the butter and peanut butter and continue beating until a mealy mixture with some large crumbs forms, about 1 minute. Remove 2/3 cup of the mixture and set aside for crumb topping. Add the buttermilk, eggs, and vanilla and beat until blended and a thick batter forms. The batter will have a few lumps. Stir the baking soda and water together in a small bowl until dissolved and add to the batter, mixing just until it is blended. Transfer the batter to the prepared pan. Sprinkle the reserved crumb mixture evenly over top.

Bake for about 30 minutes, just until a toothpick inserted into the center comes out clean.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Crusting Buttercream

I haven't been decorating cakes long but learned quickly that regular buttercream does not hold up well in Florida's heat and humidity (it's December and it's in the 80's). The crusting buttercream is important if you are decorating the cake and want it to look smooth, something you can really do with ooey-gooey frosting. I have tried numerous recipes but this one holds up well but more importantly, tastes good. I can't stand the frosting that leaves a greasy film on the roof of your mouth. This doesn't. And yes, I know, it's anything but healthy but it's CAKE. It's a treat. Everything in moderation and you'll be fine :)

Best Crusting Buttercream

1 1/3 cups Cricso

1/3 to 1/2 cup milk, depending on consistency needed

3 Tbsp powdered Dream Whip (one package)

3 Tbsp clear vanilla (if you need WHITE frosting) or other flavors

2 lbs powdered sugar

Directions
Mix all but the powdered sugar for a minute or two, then gradually add the sugar. The longer the mixer runs, the smoother it gets. Mine usually goes for about 8 minutes. A stand mixer with the paddle attachment is your best bet for this.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Pretzel Covered Fish

I have a hard time getting my kids to eat fish. A friend of mine suggested breading it with pretzels and panko. I didn't have panko crumbs so went with only crushed pretzels and we LOVED it. Even my oldest daughter asked for seconds. I had left over compound butter from a blackened catfish recipe I did the previous week, which put it over the top (I used plain butter on the kid's fillets). The fish was moist and flavorful.

Pretzel Covered Fish

4 fillets of whatever fish you like (We used Talapia)

1 cup pretzels

1 egg

butter or compound butter (below)

Crush pretzels inside an empty cereal bag/liner, because they are thicker than plastic bags, to avoid messy crumbs. My daughter had a rough day so she used a rubber mallet to crush them. There were some pretty large crumbs as you can see by the picture.

Butter the bottom of a baking dish (or use half of the compound butter). Coat the fish with an egg wash (I used only whites) then dip in pretzel crumbs. Drizzle with butter. Bake at 350 for about 10 minutes (or until fish is flaky - will really depend on the thickness of the fish).

Blackened Compound Butter

1/4 cup unsalted butter, room temperature

1/2 tablespoon Creole seasoning

1/2 lemon, juiced (1 TBS or so)

1/8 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

Mix all.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Do you have any other ways you can get kids to eat fish?

Tempt My Tummy - Crock Pot Refried Beans

I have been crazy for homemade for quite some time. This past week, while buying the hundredth can of refried beans this year, it dawned on me that I could be making these myself. Which turned out to be a great idea because they are easy, incredibly tasty AND a fraction of the cost of canned. I bought the 4 pound bag of dried beans and made a bunch - they freeze well.

Crock Pot Refried Beans

1 pound dried pinto beans, soaked overnight in cold water, rinsed, and drained.

1 medium onion (minced, if you want to keep them in there, or cut into big enough chunks to take them out after cooking. I left them in and you couldn't tell they were there)

3 cloves garlic, minced

2 tsp cumin

1 tsp coriander

1 TBS kosher salt (I would use a little less regular grain salt)

Combine all in the crock pot, add enough water to cover the beans and cook on low for 8 to 10 hours or until the beans are tender. Strain (reserve liquid in case you need to thin the beans a little). Mash beans with a potato masher using reserved liquid to get them to the desired consistency. Enjoy!

While checking out recipes for this (the above is a combination of many) I made a list of things that could be added as well. If you are daring, try a variation!

Salsa

chili powder

bay leaves

cilantro

paprika

ham hocks

jalapenos

diced tomatoes

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Grilled Eggplant

A few months back I was turned on to grilled asparagus and have not wanted it any other way. Last night we grilled asparagus, corn on the cob, and eggplant. The eggplant was an experiment but it was fantastic!! The best part is, it couldn't be more simple (unless you just ate it raw).

Recipe:

Slice eggplant in 1/4 inch slices (the thinner slices were better tasting)

olive oil

salt (I LOVE kosher salt for grilled veggies)

pepper

Drizzle oil over slices and top with salt and pepper. Grill until brown. Don't be scared to keep them on the grill until they are nice and dark brown. They look a little soggy at that point but they are delicious! Beware, you may never go back to cooking veggies any other way!

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Baked Eggplant Parmesan

This is one of my favorite recipes....and nobody in the family likes it but me. I'm OK with that because that means I get to eat leftovers all week long :) I like that it is baked and not fried. And I make everyone try a bite or two then serve with a side of spaghetti noodles.

Baked Eggplant Parmesan

1 1/2 cups bread crumbs (make your own from all of the heals that your kids refuse to eat :)

1 cup wheat flour (or get rid of this step all together)

2 tsp. Italian seasoning

2 cups Parmesan cheese

3 eggs, beaten with 1 Tbs water

2 medium eggplants cut into 1/4 to 1/2 inch slices (you can peel it but I like the extra fiber, I like thick slices because it seems more "meaty" but thin slices are more the norm)

spaghetti sauce (I don't have an exact measurement because I use a bag of my own from the freezer but you could use about 2 jars of store bought....depending how saucy you like it)

2 cups shredded mozzarella cheese

1. Preheat oven to 350. In medium bowl combine bread crumbs, spice, and 1 cup Parmesan cheese. Put flour in another bowl and egg mixture in another. Dredge in flour, then egg, them bread crumbs. You can skip the flour I just have always done it (anyone know why??). Arrange slices on a sprayed cookie sheet. Bake 20 minutes or until golden.

2. In 13x9 baking dish, spread about 2 cups of spaghetti sauce. Layer half of the baked eggplant, then 1 cup sauce, and 1/2 cup Parmesan cheese. Repeat.

3. Bake covered for 45 minutes. Remove cover, sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Chicken and Dumplings

I made chicken and dumplings for the first time last week and LOVED it! It's the northern way (like stew with fluffy dumplings).....not southern (with only chicken and the little slippery dumplings that are more like thick noodles). I made extra broth out of the carcass as well (in the crock pot) - bonus! The recipe (and picture) I used comes from Penzey's Spices. If you have never heard of them, go visit. They have excellent recipes and spices! If you are lucky enough to have a store near by you should definitely consider going.

Chicken and Dumplings
1 fryer chicken, cut up

2 tsp. your favorite SEASONING (we used NORTHWOODS)
2 TB. canola (vegetable) oil (I didn't use oil)
3 Cups water or chicken broth
1 WHOLE BAY LEAF
1 Cup celery, cut into 1/4-inch slices
1 small onion, chopped (1/2 Cup) (I used more)
1 Cup carrots, cut into small pieces
1-11/2 tsp. salt (too much for us)
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
1/3 Cup flour or chicken gravy mix
1/2 Cup water

Dumplings:
2 Cups flour (I used 1 cup wheat and 1 cup white)
4 tsp. baking powder
1/2 tsp. salt
1 tsp. PENZEYS FRESHLY GROUND PEPPER (I didn't use because of the kids)
2 TB. butter
1 Cup milk

Preheat oven to 375°. Place the chicken in a pan and SEASON. Bake the chicken until browned, about 30 minutes. It doesn’t need to be fully done. Remove the chicken from the bones and skin and set aside.

Place the bones and skin in a soup pot and cover with the water. Bring to a boil and then reduce to a simmer. Add the BAY LEAF. Cook for 45 minutes.

While the stock is cooking, cut the chicken into bite-sized pieces.

Strain the stock and return to the pot.

Add the chicken, celery, onion and carrot to the pot. Add the salt and PEPPER. Simmer for 30 minutes, using a large spoon to skim off any fat that rises to the top.

Combine the flour and water and whisk to a smooth paste. Slowly drizzle into the broth, stirring continuously, until the desired consistency.

Dumplings

Sift together the flour, baking powder, salt and PEPPER.

Cut in the butter and blend until you have pea-sized bits of dough. Add the milk and stir until mixed.

Drop by the teaspoon into the broth and chicken mixture. Cover and simmer until the dumplings become light and fluffy (about 10 minutes).

Check out Blessed With Grace for some more Tempt My Tummy recipes!

Tempt My Tummy - Goddess Dressing

There are two dressings I like to make and I make the Rosemary-Balsamic Vinaigrette more often because there are less ingredients....but I like this Goddess dressing better. It is so different tasting and it is sugar free (which many dressings are not). Adjust the apple cider vinegar if you want more of a kick.

Goddess Dressing

2/3 cup canola oil
1/3 cup water
2 TBS tahini

3 TBS apple cider vinegar
1 TBS tamari or soy sauce
2 TBS lemon juice
1/4 tsp fine salt
2 cloves minced garlic

Blend the above ingredients in a blender until creamy.

1 TBS sesame seeds, toasted
1 TBS minced parsley
1 TBS chives

1/8 tsp xanthan gum (to thicken)

Add the above and pulse for a few seconds to chop the herbs. Serve with your favorite salad. It makes 1 1/2 cups and it is fantastic!

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Tempt My Tummy - Apple Puff Pancake

Apple Season!! I love making lots of apple recipes....so I'll start with breakfast. This is a fun puffy oven pancake that will please the kids. Growing up we had a restaurant called The Panakuken House. They had these huge popover pancakes made in a cast iron skillet served with all sorts of toppings. Such novelty that is easy to replicate at home.

Apple Puff Pancake

1/4 cup butter, divided

4 eggs
3/4 cup flour

3/4 cup milk

1/2 tsp salt

2 medium apples, peeled and thinly sliced

3 TB sugar

1/2 tsp cinnamon

Preheat over to 400 degrees. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. Beat eggs, flour, milk and salt on medium speed for about 1 minutes. arrange half of the apples in each pan. Pour half the egg mixture over the apples in each pan. Min the cinnamon and sugar together and sprinkle over the batter in each pan. Bake until puffed and golden brown, about 20-25 minutes. Serve with powdered sugar and/or maple syrup right away!

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Tempt My Tummy - No Cook Peach Ice Cream

So far all of my ice cream and sorbet recipes required some kind of cooking. This Peach Ice Cream is completely no-cook and very quick. If you like sweetened condensed milk (I could drink it right out of the can), you will like this one, as you can taste a hint of it. I was afraid it might overpower the peaches but it didn't. Simple. YUM!








No-Cook Peach Ice Cream
Makes 1 1/2 quarts

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1 1/4 cups whole milk
4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained
2 tablespoons sugar
1/4 cup fresh lemon juice
1/4 teaspoon salt
3/4 cup peach nectar (I didn't have this so used juice from a can of pineapple chunks)

Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Want to win an ice cream maker (or anything else for $50 from Cookware.com)? Enter my giveaway for a $50 gift certificate! The giveaway ends tomorrow and you have a good chance at winning!

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Tempt My Tummy - Lime Sorbet

I have a tree full of Persian limes out front so finding this easy recipe for lime sorbet was a jewel. This makes a very sour sorbet which I LOVE, LOVE, LOVE. Little Bit can't get enough either but my husband and two older girls say that the sour is a bit too much. So if you like sour....

The juicer in the picture is AWESOME! I think it's Pampered Chef.

Lime Sorbet

2 Cups sugar

2 Cups water

1 1/2 Cups freshly squeezed lime juice (a dozen or so limes - use real limes, not concentrate)

1 Tbs finely grated lime zest (I did not use, forgot!)

Mix water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves. About 3 -5 minutes. Cool completely.

While the simple syrup is cooking, begin squeezing lime juice. Strain juice to remove pulp (I did not do this either). Add zest to the juice. While the syrup is cooling, the juice can be refrigerated.

Combine juice and syrup in ice cream maker and process until frozen. Transfer sorbet to an airtight container and freeze for at least 2 hours to harden.

What a treat this was. I think I like it better than the peanut butter banana ice cream. I'm not sure why, but the ice cream is very, very hard (much more so than store bought) after sitting overnight where this sorbet still has a wonderful light texture and is easy to scoop. Anyone out their make their own ice cream and know why it gets so hard?

Want to win an ice cream maker (or anything else for $50 from Cookware.com)? Enter my giveaway for a $50 gift certificate!

Visit Blessed with Grace for more Tempt My Tummy recipes!

Come back tomorrow for the Food Network Chefs Cooking Challenge and see what everyone has been cooking!

Tempt My Tummy - Crock Pot Turkey Breast and Stock

I made a turkey breast in the crock pot yesterday, which was nice and easy BUT the best part about it for me is the turkey stock I got to make with the carcass.

What I did....

Put a frozen turkey breast (breast down) in the crock pot and add a stick of butter and a packet of onion soup mix. Cook on low for about 10 hours. Could not be simpler. I made gravy with some of the juices but left the rest of the juices in the crock pot for the stock.

Once all the meat was off the bones I threw the bones back in. You can use bones from a rotisserie chicken you picked up from the deli as well. Added some carrots, celery, and a few cups of water. I would have added an onion, but I was out. I have heard that a tablespoon or two of vinegar helps get the nutrients out of the bones but I forgot about this until now. I set it on low again for 10 hours. It isn't pretty but it smells wonderful and gives you the best stock.

At this point you should wait until it cools and pick out the bones. If you want clear stock you can strain out all of the veggies. I use it to make a tortilla soup so I keep the veggies, dump it in the blender, and puree it. It comes out looking creamy and gives a nice base for the soup. I put the leftover turkey meat in a freezer safe container, pour the stock over top and freeze it until I make soup. Delicious. Nutritious. Best of all, Easy!

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Come back tomorrow for the first installment of Food Network Chefs Cooking Challenge and see what everyone has been cooking!

Tempt My Tummy - Cinnamon Bran Muffins

Before we arrived in Minnesota, my mom did a lot of food prep work so that she could play with her grandkids the maximum amount of time. We had wonderful meals that she made up ahead of time (or made the key ingredients in advance). One thing that was waiting for us were these delicious and nutritious Cinnamon Bran Muffins. The batter will keep in the refrigerator for two weeks and are easily microwaved for a hot breakfast, fast. If you are gearing up for school to start and want to have fresh breakfasts all set to go, this is a good option.

Cinnamon Bran Muffins

2 cups whole bran flakes

1 cup boiling water

2 1/2 cups flour (use whole wheat or white)

3/4 cup sugar

2 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/2 cup oil

1 cup raisins (optional)

1. In a large bowl combine the wheat bran and boiling water; let cool

2. Stir next 4 ingredients together and set aside.

3. In 3rd bowl stir eggs, buttermilk, oil and raisins. Add bran mixture, then flour mixture.

4. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 minutes.

If storing batter in the refrigerator you can make a muffin at a time in the microwave. Butter a glass dish, fill two thirds full, cover with a plate, and microwave for about 30 seconds. You could also bake an entire batch and freeze them. They thaw quickly when needed.

Makes 18 muffins

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Simply Sweet Home is holding her Monthly Simply Sweet Thursday this week where the topic is muffins/sweet breads. Go check it out!

Tempt My Tummy - Monterey Jack Salsa

Besides fresh from the garden salsa, this is my favorite salsa. Very eclectic. Tasty. Colorful. Visit Blessed with Grace for more Tempt My Tummy recipes!

Monterey Jack Salsa

2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 ripe avocado, chopped (two would be good too!)
1 tomato, chopped
¼ cup fresh cilantro, finely chopped
1 (4 ounce) can green chile peppers, chopped
1 (4 ounce) can black olives, chopped
1 cup zesty Italian salad dressing

In a medium bowl, mix all ingredients. Serve with tortilla chips. Makes 3 cups.

Tempt My Tummy -Spinach and Artichoke

This dip is so versatile. You can use it as a dip or roll it up in a tortilla for a meal. Good as a sandwich topper, smothering a baked potato. Or just eaten by the spoonful :) Enjoy!

Spinach and Artichoke Dip

10 ounce box, frozen, chopped spinach, chopped – squeeze dry
14 ounce can artichoke, chopped into ½ inch pieces
1 cup sour cream
1 cup grated Swiss cheese
8 ounces cream cheese, softened
1 cup fresh grated Parmesan cheese
¼ teaspoon pepper
½ teaspoon red pepper flakes (optional)
1 teaspoon crushed garlic
4 ounces crumbles feta

Mix thoroughly. This keeps well in the refrigerator until you want to use it (or use it a little bit at a time). Microwave until heated or put in an oven safe dish and bake at 350 until warmed. Excellent with tortilla chips, pita chips, as a sandwich or wrap topping, served in a warm tortilla, serve cold with bread cubes…endless possibilities.

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Tempt My Tummy - Buttermilk Biscuits

I have to share this biscuit recipe as it is the closest I have come to my husband's grandmother's biscuits that were ***HEAVENLY*** I got it from Mommy's Idea Book - which is a great resource for all kinds of things. If you never been, please go check it out! The photo is hers as well. We ate ours too quickly to get out the camera and I can't photograph food for the life of me.

They are super easy to make and are hands down better that anything you'll get at the store. Use you hands to cut in the butter and to mix in the buttermilk. If you don't have buttermilk use regular milk with a tablespoon of lemon juice mixed in (let it sit for 5 minutes). You don't have to roll the dough, just shape it with your hands.

Now I know these are neither heart nor thigh friendly....so splurge infrequently. You'll be glad you did!

Homemade Buttermilk Biscuits
Ingredients:
2 cups White Lily self rising flour (White Lily is best)
1/3 cup shortening
2/3 cup buttermilk
Melted Butter (I don't use this)

Directions:
Blend the flour and shortening together until the consistency of course bread crumbs.

Add buttermilk and mix and knead for about 1 minute until smooth and elastic.

Pinch off golf ball size chunks of dough, roll into balls and place on a baking sheet (I put mine in a cast iron skillet).

Press each ball down in the center to about 1 inch thick.

Bake for 8 to 10 minutes at 450 degrees.

Brush with melted butter when they come out of oven.

Makes about 8 medium sized biscuits.

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Did you know you can do this FREE at Smilebox??

Make a Smilebox recipe

Tempt My Tummy - Gnocchi with Summer Veggies

I got this recipe from my Everyday Food Magazine - you can also find it HERE. It was delicious! Every family member ate it. They loved the gnocchi (which I had never cooked before) and the zucchini. Very fresh. We had it with lemon pepper grilled chicken. Nice summer meal.

Gnocchi with Summer Veggies

Serves 4
1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Directions
In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

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Glad to Be Back - Tempt My Tummy!

What better way to return to the blog world than with a yummy recipe? And what better recipe than one that uses the beautiful peaches we picked up in Georgia on our way home?

Peach Streusel Crisp

9 ripes peaches

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. vanilla

2 TB flour

Topping:

1 stick cold butter

1 cup flour

2/3 cup sugar

1 tsp. cinnamon

Preheat oven to 350. Grease the bottom of an 8 x 8 pan or medium casserole dish (double recipe for a 9 x 13 pan), Peel and pit peaches, slice and place in a bowl. Top with sugar, flour cinnamon and vanilla. Toss to coat and set aside while preparing topping.

Make strusel by cutting the butter into the flour, sugar, and cinnamon. This is easily done by hand, or use a pastry cutter, until course texture.

Put peaches in the pan, top with strusel, and back for 30 minutes or until the topping is golden brown and peaches are bubbling. Top with vanilla ice cream!

We had a wonderful month-long trip but nothing beats home. More about the trip later....

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Tempt My Tummy - Caramel Rice Crispy Treats

Life As Mom is having a recipe swap Picnic version this week....how perfect!

As we approach summer I break out my grill-out/picnic treat recipes. Caramel is one of my favorites.....and so are rice crispy bars. Bonus!

Caramel Filled Rice Krispie Treats

8-9 Cups Rice Krispies

6 Tbsp butter

16 oz Marshmallows

50 Caramels (unwrapping them is a good job for the kids)

1/2 can Sweetened Condensed Milk (use the other half for a half batch of THESE)

1/2 cup butter

Melt 6 Tbsp butter and marshmallows together. Stir in rice krispies. Divide mixture evenly between two buttered pans.

Melt caramels, sweetened condensed milk and 1/2 cup butter together and spread over one pan of rice krispies. Refrigerate for 30 minutes.

Remove the second pan of rice krispies treats and place on top of the caramel layer.

If you want to make them a little more decadent you can try this too (not recommended for picnics)...Chocolate Ganache

2 Tbsp Heavy Whipping Cream

1 Tbsp Butter
1/2 Cup (2 oz) chopped semisweet chocolate or chocolate chips
1/2 tsp Vanilla

Heat whipping cream and butter in small sauce pan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20-30 second intervals as needed to melt chocolate. Pour over the top of finished krispie treats, let cool.

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Tempt My Tummy - Roasted Eggplant Dip

Hello Everyone! We spent the long weekend at the beach (beautiful!) so there is now some catching up to do :) Last week I made hummus after reading about Michelle's hummus and it was amazing. As luck would have it, I had an eggplant (and everything else on hand) AND just received this hummus-y recipe from Everyday Foods.....yummy AND easy!

Roasted Eggplant Dip

1 large eggplant
4 garlic cloves (skin on)

1/4 cup olive oil

1/4 cup fresh lemon juice

3 tablespoons tahini

1 1/2 teaspoons coarse salt

paprika, for garnish

1. Preheat oven to 425. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden. Remove garlic and set aside. Continue roasting eggplant until soft and deflated - 20 to 25 minutes more. Let cool 20 minutes.

2. Slice eggplant open and scrape flesh into a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt and 2 tablespoons oil. Process until smooth.

Can be refrigerated up to 2 days. Serve drizzled with more oil and sprinkle of paprika. Great on pita wedges, pita chips, or crackers.

Enjoy!

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