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How to Make Peanut Butter Brownies – Magnolia Table

By Food No Comments

Is there anything better than chocolate and peanut butter? It’s one of my favorite dessert combinations! I decided to make these Peanut Butter Brownies when we were headed to a friends for dinner. They are very rich so a little goes a long way, but they are AMAZING. The only obstacle of note is that each layer needs to set before you can continue, so be sure to make these the night before or plan accordingly.

My failures: I definitely did NOT add enough powdered sugar to the final layer. I was in a hurry because I was running out of time before we needed to leave for dinner. Don’t rush that last layer!! It needs to be a lot thicker than I made it and it needs the full amount of time in the freezer. Because I didn’t add enough powdered sugar it wouldn’t set right. So please be aware and cautious when you make it, don’t skimp on the powdered sugar! 🙂

You also want to make sure you heat your knife before cutting the brownies. They have been in the freezer for a while so this will make it easier for you to cut. I just run the knife over warm water and then wipe off excess water before cutting. Repeat as necessary to make cleaner cut brownies.

Overall Review 4.5/5

These peanut butter brownies are amazing! They are fudgy, with the perfect balance of chocolate and peanut butter. This recipe makes plenty because they are a very rich brownie. They would be perfect for a get together, party or if you wanted to hand out treats to friends. A little goes a long way with these brownies! I do think that if you are in a time crunch and don’t want to spend the time making the homemade brownies, you could do a box brownie and still get a good taste. The homemade brownies are fr superior in my opinion, but getting that top layer correct is more important!

For more recipes from Magnolia Table Cookbook Volume 2: CLICK HERE. For more recipe reviews head to our page: HERE.

Lucy’s Peanut Butter Brownies

From Magnolia Table Cookbook Volume 2
Servings 24 Brownies

Ingredients
  

Brownies (bottom layer)

  • 1 cup Unsalted butter 2 sticks
  • 1/2 cup Unsweetened cocoa powder
  • 2 cups Granulated sugar
  • 1 1/2 cups All purpose flour
  • 1/2 tsp Salt
  • 4 Large Eggs

Topping (Middle Layer)

  • 1 16 oz Jar of Creamy Peanut Butter

Frosting (Top Layer)

  • 8 tbsp Unsalted Butter 1 stick
  • 10 Large Marshmallows
  • 4 cups Powdered Sugar More for thicker frosting
  • 1/3 cup Whole Milk
  • 1/4 cup Unsweetened Cocoa Powder

Instructions
 

Brownies (bottom layer)

  • Preheat oven to 350 degrees. Grease a 9×13 pan with cooking spray
  • Heat a small saucepan over low heat and add butter. Wait until butter has melted and whisk in the cocoa. Remove from heat and set aside to cool for a few minutes.
  • In a separate bowl, using a hand mixer, combine granulated sugar, flour and salt. Add the cooled cocoa butter mixture and mix on medium speed until well mixed. Add the eggs and vanilla slowly and mix until well combined.
  • Spread your brownie mixture evenly over your prepared baking pan. Bake for about 20 minutes until a toothpick inserted only comes out with a few crumbs. (if your oven runs hot, watch carefully so it doesn't over bake)
  • Let brownies cool completely. This can take anywhere from 30-40 minutes.

Topping (Middle Layer)

  • Take your peanut butter and place in microwave safe bowl. Microwave for 15 seconds to soften and make easier to spread. Stir heated peanut butter and spread on top of cooled brownies. Once this layer is on, put brownies in the freezer for 30-60 minutes.

Frosting (Top Layer)

  • In a medium saucepan over medium heat, melt butter and marshmellows. Once melted add powdered sugar, milk and cocoa. Stir until completely smooth. I recommend using more sugar to make it a thicker frosting (but this is up to you).
  • Spread this mixture on top of the peanut butter layer and freeze for another 30-40 minutes.
  • Once completed, heat a knife under warm water, wipe off excess water and cut brownies into squares. It's up to you how many you want and how big the squares are, but it should make at least 20-24 brownies.

How to Make Waffles with Strawberry Butter – Magnolia Butter

By Food No Comments

“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work, it doesn’t matter. But work is third.” – Amy Poehler

Who doesn’t love a good homemade waffle?! I always think that homemade waffles are much lighter than out of the box or freezer. Makes the waffles easier to eat and it doesn’t feel like they sit as heavy in your stomach. These waffles with strawberry butter are one of my favorite recipes from the Magnolia Table Volume 2 cookbook. I opted to try them for dinner one night and they ended up being exactly what we wanted.

These waffles with strawberry butter are very light and airy. The waffles have a very different consistency than ones that come out of a box, they are more like a sponge cake texture than the thick batter you are used to with waffles. I will say that pairing these waffles with the strawberry butter and vanilla maple syrup makes all the difference. The strawberry butter and vanilla maple syrup aren’t too sugary as to overpower the waffle. Don’t get me wrong, there is plenty of sugar in this recipe, but it doesn’t taste like a mouthful of sugar. Which is why I do recommend taking the time to make the butter and syrup even if you have regular butter and syrup at home.

Overall Review: 4/5

The only reason I would give this recipe a 4 instead of a 5 is because folding in the egg whites just wouldn’t work. I don’t know if it’s on my end and I did something wrong or what, but I couldn’t get it to cooperate. I ended up having to use a whisk to get the egg whites to incorporate at all, which I’m pretty sure is a cooking sin! ha! But I did what I had to do to make it work and it still ended up tasting great! These are very light waffles, so I did end up eating more than normal just because they weren’t sitting so heavy in my stomach. So be aware, these waffles with strawberry butter can cause you to eat more than you planned!

The strawberry butter and the vanilla syrup recipe can be found in her cookbook which you can find here: Magnolia Table Volume 2. If you are interested in more recipe reviews, head to our page here: Recipe Reviews.

Waffles with Strawberry Butter

From Magnolia Table Volume 2 Cookbook
Servings 6 Servings

Equipment

  • Waffle Iron

Ingredients
  

  • Cooking spray
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1/3 cup Sugar
  • 2 Large Eggs Seperated
  • 1/2 cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract
  • Strawberry Butter (Magnolia Table recipe)
  • Vanilla Maple Syrup (Magnolia Table recipe)

Instructions
 

  • Prep your waffle iron with cooking spray, and heat to medium heat.
  • Using a sifter combine the flour, baking powder, salt, and sugar into a medium bowl.
  • Using an electric mixer and a separate bowl, mix the egg whites until stiff peaks form. Stiff peaks take about 2 minutes and the peaks should stand straight up when you life the beaters.
  • In a third bowl, mix the egg yolks, milk, oil and vanilla extract. Once combined add the flour and mix just until incorporated. It's important not to overmix your batter.
  • Once mixed, fold in your egg whites. When I folded in the egg whites I found they wouldn't combine quite right, I ended up whisking them a bit to incorporate better. I'm sure that's a cardinal sin of cooking but they just wouldn't fold into the batter for me, so just be patient if you can!
  • Waffles need about a 1/2 cup of batter poured into the waffle iron. Cook until the waffle is golden brown and be sure to spray cooking spray between each waffle.
  • Serve with the homemade Strawberry Butter and Vanilla Maple Syrup.

How to Make French Toast with Vanilla Maple Syrup – Magnolia Table

By Food No Comments

I love french toast on a normal day, but on Christmas, I truly believe its a breakfast staple. This French Toast from the Magnolia Table cookbook (volume 2) is so easy to make but so tasty! I love the simple additions that take the flavor profile to the next level.

First things first, you need to start with the vanilla maple syrup. It takes 20 minutes of simmering to get the syrup completed so make sure that you start this first. It’s an extremely simple syrup to make so don’t worry about the difficulties, it’s just the timing you need to be aware of. Also, make sure to have a mason jar with you to store the syrup in as you will end up making more than you need for the french toast. I also went ahead and made the strawberry butter she mentions in the instructions. The strawberry butter is easy to make as well and adds a nice punch to your french toast. My suggestion is to start with the syrup and the strawberry butter, once those are completed, make your french toast so everything is ready to be assembled.

The only issue I had was not reading the strawberry butter instructions beforehand and whipping the butter on its own. But! It turned out nicely anyways and I’m happy with the taste. I chose to only make half the strawberry butter that it calls for and found that it was more than enough. If you opt to make the entire amount you will definitely have leftovers that you can use for toast or french toast in the following days.

Overall Review: 5/5

Overall, this recipe does have three parts to it, but the taste is amazing! You can premake the syrup and butter ahead of time and that will allow you to throw together the french toast and be good to go. I’m not going to lie and say that this is the best thing you will ever eat in your life, but it is a great french toast recipe and worthy of your time. I am interested in remaking the strawberry butter with raspberries as I think that would be a fun way to spruce up my next recipe. For more recipe reviews head to our page: Recipe Reviews.

Magnolia Table Volume 2: Order Here

French Toast with Vanilla Maple Syrup

From Magnolia Table Volume 2

Ingredients
  

  • 12 tbsp Unsalted Butter
  • 2 tbsp Light brown sugar
  • 1/2 tsp Ground Cinnamon
  • 1/3 cup Heavy Cream
  • 1 tsp Pure Vanilla Extract
  • 4 Large Eggs
  • 12 slices White Bread, brioche or challah 3/4 inch thick
  • 1/3 cup Vanilla Maple Syrup
  • 6 tbsp Strawberry Butter
  • Powdered Sugar Dusting

Instructions
 

  • Preheat the oven to 250 degrees. Set a wire rack on a sheet pan.
  • In a large skillet, heat 6 tablespoons of butter over low heat until melted
  • In a large bowl, mix the brown sugar and cinnamon. Take your melted butter and pour over the cinnamon sugar mix and whisk to incorporate. Add the cream and vanilla and whisk until well incorporated. Add eggs and whisk until completely smooth (a few minutes). Set aside
  • Heat the skillet on medium and add a tablespoon of butter to coat the pan.
  • Without crowding the skillet, dip the bread in the batter mixture, coating all of the bread and letting the excess drip off.
  • Place coated bread in the skillet and cook until golden brown (5-6 minutes total). You will need to flip halfway through. Once cooked, place on wire rack on sheet pan and place in oven to keep warm.
  • Repeat for all slices of bread. Don't forget to coat the pan in butter after each batch.
  • Once you are done, add a dollop of strawberry butter on your french toast and drizzle with the warmed vanilla maple syrup. Dust with as much powdered sugar as you like and enjoy!

How to Make Double Crusted Key Lime Pie – Magnolia Table

By Food No Comments

Everyone makes cookies during the holidays, this year I decided to go another direction and try a Double Crusted Key Lime Pie. OH. MY. GOSH. So good and so refreshing after a big holiday dinner! It’s also one of the easiest pies I’ve ever made which makes it even better. I love everything about the Magnolia Table cookbooks and have rarely been disappointed in a recipe. The Key Lime Pie recipe is one of my favorites due to its simplicity and taste.

My first key lime pie that I fell in love with was from this whole in the wall chili bar in Los Angelos. I was slightly afraid as key lime pie didn’t exactly fit the asthetic of the chili bar, but oh my gosh it was amazing. Ever since then I’ve been dying for a good key lime pie and haven’t found one. I’m so excited that this pie has fit the bill and I will be recreating this recipe moving forward.

Areas that I had to make adjustments: I decided to make this pie during the holidays so access to ingredients I needed was slightly difficult. For instance, I could not find key limes anywhere so I had to go with standard limes. Additionally I gave up squeezing said limes after about 4-5 of them! haha. So I used the pre-squeezed lime juice you get at the store. Yes, yes I know that is not what the recipe says but I was exhausted and wanted to stop squeezing limes. It seemed to work out just fine using that lime juice as everyone seemed to enjoy it! I also completely forgot to get the lime zest for the top as we were already in the car on the way to dinner when I remembered, so I did miss a final step! Oh the holidays and the forgetfulness that comes with it.

Overall Review: 5/5

Overall, this double crusted key lime pie was delicious, easy to make and the perfect dessert after a big meal. Of course you can make this pie at anytime, but I do suggest making this for holiday dinners. We tend to go toward our classic desserts during the holidays and making a change can be just the ticket! Key lime pie is a much lighter dessert than some of the other pies that you traditionally make. Add some whip cream at the end and you are sure to have no leftovers. Fun fact, Key Lime Pie is actually not a green color, very much a yellowish color due to the egg yolks. So don’t be surprised by the color of the pie, the taste is worth it!

If you decide to make this recipe, let me know your thoughts in the comments below. For more recipe reviews head to our page here: Recipe Reviews.

Key Lime Pie

From Magnolia Table, Volume 2
Servings 8 People

Equipment

  • Pie pan

Ingredients
  

Graham Cracker Crust

  • 2 cups Cinnamon Graham Crackers
  • 6 tbsp Melted Butter

Key Lime Filling

  • 1 14.5 oz can Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice (or regular limes)
  • 1 tsp Lime Zest
  • 4 Large Egg Yolks
  • 1 Large Egg
  • Whipping Cream Topping

Instructions
 

Graham Cracker Crust

  • Preheat oven to 350 degrees Farenheit
  • Add crumbled graham cracker and 6 tbsps melted butter to a medium bowl and mix until all the cracker crumbles have been coated.
  • Once coated, add graham cracker crumbs to your ungreased pie pan and press into a crust. Biggest issue to make sure there are no holes.
  • Bake for about 8-10 minutes until golden brown not burned. Set aside to cool for about 10-12 minutes. Keep oven preheated.

Key Lime Filling

  • In a separate bowl, add sweetened condensed milk, key lime juice, lime zest, large egg yolks, and large egg. Once combined, pour into your cooled pie crust and then bake in the oven for about 14-15 minutes. You want the filling to set, basically wiggle like jello and not pour out of the pan.
  • Once your filling is set, take out of the oven and cool for 1 hour.
  • After your pie is completely cooled, place the pie, uncovered, in the fridge for 3 hours. Then serve with lime zest and whip cream!

How to Make Mint Chocolate Brownies

By Food No Comments

Peppermint is iconic, especially around the holidays. Peppermint hot cocoa, peppermint patties, candy canes and more. My husband spent an entire evening one day browsing Pinterest with me for mint flavored desserts. These mint chocolate brownies popped up and I knew this is what I wanted to make.

Let me just start off by saying that these brownies take TIME. Lots of time for layers to cool and set, so don’t make this if you are on a time crunch! The brownie base is honestly so easy to make and is delicious, I will be using that layer for other brownie recipes in the future as it was so easy and tasty!

When it comes to the mint layer, be careful! You are adding peppermint extract and that stuff is intense and if you accidentally put too much in you won’t be able to eat the brownies they will be so strong. The amount they recommend is pretty strong, I personally think that the brownies taste a lot like a peppermint patty. If you don’t want your peppermint to be too strong, I would put half of the recommended amount and once its combined taste it and see if it’s too your liking. Additionally, this layer is where you add the food coloring to make it green. Be light on the food coloring, one drop was perfect for a light mint green look. Remember you can’t take back food coloring once its in there!

The top and final layer is basically a layer of yummy chocolate. its butter and chocolate melted together and poured on top. Pour this in the center of the brownie and spread from there. You will have a little drip off the side but it shouldn’t be bad. This chocolate mixture cools pretty quickly so be quick about spreading it!

Overall Review: 4.8/5

These brownies are so tasty and rich! However, they do take a significant amount of time due to cooling and setting times. You just need to go into these knowing that it will take a little bit to complete these mint chocolate brownies. Otherwise, be ready for a tasty and amazing brownie!

Mint Chocolate Brownies

Recipe From: Sally's Baking Addiction

Ingredients
  

Brownie Layer

  • 1 cup Unsalted Butter
  • 8 oz Semi sweet chocolate coarsely chopped
  • 1 1/2 cups Light brown sugar Packed
  • 4 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 cup + 3 tbsp All purpose flour
  • 1/4 cup Unsweetened Cocoa Powder

Mint Frosting Layer

  • 1/2 cup Unsalted butter Room temperature
  • 2 cups Confectioners sugar
  • 2 tbsp Milk
  • 1 1/4 tbsp Peppermint extract
  • Optional: 1 drop liquid or gel green food coloring

Chocolate Layer

  • 1/2 cup Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips

Instructions
 

Brownie Layer

  • Melt butter and chocolate in a saucepan on medium heat. Stir constantly until completed melted and combined.
  • Remove from heat and pour into mixing bowl, allow to cool for about 10 minutes.
  • Preheat oven to 350 degrees. Line the bottom of a 9×13 baking pan with foil or paper and leave an overhang on the sides. (set aside)
  • Whisk granulated sugar and brown sugars into the cooled chocolate/butter mixture. Add eggs one at a time and whisk until smooth. Whisk in the vanilla.
  • Gently fold in salt, flour and cocoa powder. Pour into your baking pan and bake for 35 minutes. My oven runs hot, so it took only 30 minutes to cook completely. It's highly recommended to check your brownies at 30 minutes. (You know its complete when you insert a toothpick and only a few crumbs come out.)
  • Brownies need to completely cool IN THE PAN before you move them to a wire rack. Once cool, lift the foil and move to the wire rack. Leave uncut and to the side until you have the mint frosting layer ready.

Mint Frosting Layer

  • In a medium or large bowl, use a mixer and beat the butter on medium until smooth and creamy. 2 minutes should do the trick. Once completed add confectioners sugar and milk. This takes another 2 minutes on medium speed and then high speed for another minute.
  • Add peppermint extract (if you want a more mild mint flavor start with half the extract and add as desired) as well as your green food coloring. Beat on high for a minute. Take your frosting and evenly distribute it on top of your uncut brownies. Then place your brownies in the fridge to set on the brownies (1 hour minimum-up to 4 hours).

Chocolate Layer

  • In a saucepan, melt the butter and chocolate. Stir consistently as it will stick if you don't, this will take about 5 minutes. Once melted with no lumps, pour over your brownies. Start pouring in the middle and then spread out to the edges with a spatula. Let the brownies chill in the fridge (1 hour minimum-overnight).
  • Once chocolate has been chilled and is set (firm), remove from fridge and cut into squares with a sharp knife. Cover tightly and place leftovers in the fridge.

How to Make Pistachio Cranberry Goat Cheese Log

By Food No Comments

I can’t not bring something unique and different to a Friends-giving, it makes me crazy if I don’t! But I wanted something easier to make because I don’t have a lot of time with my daughter needing all my attention. So I found this quick but festive cheese log that fit the bill perfectly!

This pistachio and cranberry goat cheese log was such a unique take on the classic cheese ball. It does look more like a Christmas treat so it would be a perfect for a Christmas appetizer! It’s got thyme, rosemary, ginger, cinnamon and pepper in the goat and cream cheese filling along with the pistachio and cranberry blend. These flavors blend so well together and combined with the coating outside there’s lots of crunch to go with the creaminess of the cheese. I would highly recommend making this for a larger group as a little goes a long way. You will also need a real rigid cracker with this cheese log. My favorite crackers are the Ritz soft crackers but they all apart trying to cut through this log. Some good stuff crackers are what you are after. Be sure to get plenty as this cheese log is rich and will take a good chunk of crackers to eat!

Sometimes the best things to eat are the easiest things to make. This cheese log only takes about 10-15 minutes to actively make. Now, it does require a food processor or something similar to chop the pistachios and cranberries to the right consistency.

Original Recipe: Carlsbad Cravings

For more food reviews: Recipe Reviews

Pistachio Cranberry Goat Cheese Log

From Carlsbad Cravings
Total Time 15 mins

Equipment

  • Food Processor

Ingredients
  

Pistachio Cranberry Coating

  • 1 1/4 cup Fresh Cranberries
  • 1 cup Shelled Roasted, Salted Pistachios

Cheese Log

  • 7-8 oz Goat Cheese Log
  • 4 oz Cream Cheese
  • 2 tbsp Honey
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1/8 tsp Black Pepper
  • 1/2 cup Cranberry Pistachio Coating (see above directions)

Instructions
 

Pistachio Cranberry Coating

  • Pulse the pistachio and cranberries. It's recommended to not make them too small but this is up to your discretion on how chunky you want your pieces to be.
  • Take 1/2 cup of the coating and set in a bowl to be used in the cheese log.

Cheese Log

  • Add 1/2 cup of pistachio coating that we set aside. Add goat cheese, cream cheese, honey, and spices in a bowl and combine well.
  • Take your cheese log mixture and place on a sheet of plastic wrap. Use this to help shape the cheese mixture into a log shape. I made mine around 10 inches or so in length.
  • Place your wrapped log in the freezer for 20-30 minutes.
  • On a large sheet of parchment paper spread the rest of your pistachio cranberry coating in a single layer. Place your cheese log on the coating and gently press and roll to get the coating evenly distributed.
  • Once the coating is on, you can place your cheese log in the fridge until you are ready to eat later that day or the next day! Trust me when I say it is well worth the calories!
  • Once you decide to serve the cheese log, drizzle te top generously with honey. This sweetness really brings everything together.

How to Make Pumpkin Whoopie Pies

By Food No Comments

I swear these post pregnancy hormones have been throwing off my baking like crazy! But here we go again getting back in the swing of things. Now that it is fall and Mia is a bit older, I’m working on baking all the yummy fall treats! This recipe is from —- magazine, and these whoopie pies looked phenomenal.

Let’s talk about where I went wrong, I went wrong in several places it seems! First, my pumpkin tops and bottoms are so thick! They looked to be more cookiesque in the photos in the magazine. My only thought is I added too much of my rising agents which made my cookies too big. However big they might have been, they still tasted amazing! Additionally, my cream didn’t seem thick enough, it seemed slightly runnier than what I saw in the photos. For the cream, I think I should have spent longer whipping it and the texture might have gotten better. But HOLY CRAP was the flavor good. I really think its the addition of the syrup that knocks the filling out of the park.

Personally, I think even if you are a bit off on something in this recipe, the flavors are so good they will still taste great! Because the thing is, even though I obviously made some mistakes these pumpkin whoopie pies were so soft and full of flavor. If I were to do it again and adjust the issues I mentioned earlier I’m sure these would be event better and look more appetizing to a group.

If you do end up trying these pumpkin whoopie pies let me know how it goes! Did yours turn out more like a cookie? What do you think of that frosting flavor? Let me know in the comments below.

Be sure to check out the rest of our recipe reviews here: Recipe Reviews.

xoxo – Kayla

Pumpkin Whoopie Pies

From Jennifer Switzer at Beyond the Butter & Taste of Home
Cook Time 38 mins
Servings 7 Cookies

Ingredients
  

Whoopie Pie

  • 2 Cups All-purpose Flour
  • 1 tsp Baking soda
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 cup Vegetable Shortening Room Temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla Extract

Frosting

  • 4 oz Cream cheese Room Temperature
  • 2 tbsp Unsalted Butter Room Temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 2 1/2 cups Confectioners' Sugar Sifted

Instructions
 

Whoopie Pie

  • Place rack just above center and preheat to 350 degrees
  • Line two baking sheets with parchment paper
  • In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Set aside
  • Using a hand mixer, beat shortening and sugar on medium high until light and fluffy. Add egg and pumpkin puree. Mix completed and scrape down sides as needed. Reduce speed to low and add dry ingredients until just combined.
  • Using a cookie scoop place cookie dough 2 inches apart on baking sheet.
  • Bake 15-18 minutes until edges are golden brown
  • Remove and cool on baking sheet for 5-10 minutes. Must completely cool before frosting.

Frosting

  • Using hand mixer beat cream cheese and unsalted butter on medium high until smooth and blended
  • Add vanilla extract and maple syrup
  • Reduce speed to low and gradually add powdered sugar.
  • Spread frosting on half the cakes and top with remaining cakes. Refrigerate leftovers

How to Make Chicken Meuniere with Tomato and Parsley Sauce

By Food No Comments

Now that I have a baby, easy dinners are where its at! I never understood the need for moms to have easy dinners to make until these last few weeks with my newborn. Tasty but easy dishes are a gold mine for moms. This chicken meuniere is an easy and tasty dish that is perfect for a weeknight. There are not a lot of steps to this meal and the dish was very tasty and light. Chicken Meuniere is lightweight yet tasty and the sauce added a fresh aspect to the dish.

I will say that I had to make a couple changes to the recipe just based on how the cooking was going. The recipe didn’t say to drain any remaining liquid from the pan before making the sauce but there was too much so I omitted the extra olive oil. I very well could have done something wrong, but that was my experience. The blend of flavors in this Chicken Meuniere was excellent and really made the dish stand out.

Overall Review: 4.8/5

If you are busy and looking for a meal you can prep ahead of time this would be the one. I don’t think you would have any issues making the sauce ahead of time and refrigerating it until you cook the chicken. That would cut your cooking time in the evening down significantly as all you would have to do is cook the chicken and heat the sauce up. I highly suggest you try making this for your next family meal! Pair it with some cooked veggies or mashed potatoes for a more filling meal! If you try this Chicken Meuniere, let me know your thoughts in the comments below.

For more recipe reviews: CLICK HERE. xoxo-Kayla

Chicken Meuniere with Tomato and Parsley Sauce

Recipe from Giada de Laurentiis's Weeknights with Giada cookbook
Servings 4 people

Ingredients
  

  • 1/2 cup Vegetable Oil
  • 2 tbsp Unsalted butter
  • 1 cup Flour For the bowl mix
  • 1/2 tsp Salt For the bowl mix
  • 1/4 tsp Black Pepper
  • 4 Chicken cutlets 4 oz pounded to 1/4 inch thick is recommended
  • 2 tbsps Olive Oil
  • 4 Plum Tomatoes Seeded and diced
  • 1/4 cup Kalamata Olives quartered
  • 2 tbsp Capers Rinsed and drained
  • 1/3 cup Dry White Wine
  • 1/2 Large Lemon Grated zest
  • 1/4 cup Parsley Leaves

Instructions
 

  • Heat a nonstick skillet over medium-high heat and add the vegetable oil and butter
  • In a medium bowl, mix flour, salt and pepper and season the chicken on both sides with salt and pepper. Take chicken and dredge in flour mixture
  • Shake off excess flour mixture. Place cutlets in skillet for 3-5 minutes on each side until golden brown and cooked through.
  • Transfer to a plate and keep warm (I place in microwave to keep warm)
  • In the same pan add olive oil, tomatoes, olives, capers, wine and lemon zest. Scrape any brown bits from bottom and mix in the pan. (You may need to drain pan beforehand so its not too runny) Cook for 3-4 minutes until tomatoes soften. Stir in parsley and season to taste with salt and pepper
  • Pour tomato mixture over chicken and serve warm.

How to Make Beef & Mushroom Skewers with Soy & Scallion Butter

By Food No Comments

Seriously, these beef and mushroom skewers are PHENOMENAL. It’s 100% the marinade and the butter you place on top. They just take the flavor profile to the next level. My husband and I loved them and devoured almost the entire thing, this recipe is one that I will definitely add to our rotation. These skewers are super easy to make and would be perfect for a weeknight where you want something tasty and easy. I personally paired these with some grilled corn on the cob and it was the perfect meal.

There is a caveat I want to make about the soy and scallion butter. For one, I cannot find scallions anywhere! Pandemic issue or is everyone buying scallions?! I ended up substituting for chives since I couldn’t find any scallions. Additionally, I felt like the butter didn’t mix well and I couldn’t get it smooth enough. What I did instead was so heat up the mixture and use it more as a marinade/spread to use after the kabobs had been cooked. I was still able to get a great amount of flavor and it was far easier to spread. The recipe originally calls for you to dip the kabobs into the butter mixture but that just wasn’t going to work when I made them.

Overall Review: 5/5

I highly recommend you try this recipe, it was easy to make and the taste was amazing. Beef and mushroom skewers can be paired with any number of sides and would be a crowd pleaser if you have guests over. Be aware that when meat is cut small like this it gets cold fast, you will want to serve and eat these pretty quickly so you get the full effect. If you decide to cook these, please let me know what you think in the comments below!

If you are interested in other recipe reviews click here: Recipe Reviews.

Beef and Mushroom Skewers with Soy and Scallion Butter

Recipe from Giada De Laurentiis
Servings 4 Kabobs

Ingredients
  

Skewers

  • 1/3 cup Olive Oil
  • 4 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 (1 1/4 pd) Sirloin Steak cut into 3/4 inch pieces About 24
  • 24 Button or cremini mushrooms (or what you can find) 12 oz of mushrooms

Butter

  • 8 tbsp Unsalted butter at room temperature
  • 3 Small Scallions (if you can find them, I had to sub with chives)
  • 1 Garlic Clove
  • 1 1/2 tbsp Soy Sauce

Instructions
 

Skewers

  • In a small bowl, mix olive oil, garlic, salt and pepper. On your skewers alternate the meat and mushrooms until you are out. Arrange on a baking sheet and evenly marinate the olive oil mix on all pieces on the skewers. Let sit for at least 15 minutes.
  • Heat a grill to medium heat and grill until about medium in temperature (or whatever you prefer). Transfer to platter and let rest for a few minutes. Right before serving add the butter mixture on top of the skewers (you can dip but spreading on top worked amazing for me). Serve immediately.

Butter

  • In a small bowl and use a fork to combine butter, scallions, garlic and soy sauce until smooth

How to Make Peanut Butter Cookies with Blackberry Jam

By Food No Comments

These peanut butter cookies with blackberry jam was one of the first recipes I wanted to try when I got Giada’s cookbook. It was such an interesting concept adding the blackberry jam and I was curious to see what it would taste like. Let me preface this entire review by saying that I am 30 almost 31 weeks pregnant and my taste buds have been hit and miss at times. I will definitely make these again once the baby is here and my taste buds are a bit more normalized. But for now, here is my initial assessment of these cookies.

These are really easy cookies to make but they are BIG cookies. These are not small chocolate chip cookies, they are 1/4 cup cookies that flatten as you bake them. To give you a visual, one cookie will fit a small plate. My biggest issue with these was keeping the blackberry jam in the center. As they baked the jelly spread quite a bit. Additionally, the area where the jelly was got real thin and hard since from the liquid of the jelly. I double checked the recipe and it said that the jelly went in before baking, not sure if the cookie would turn out the same if you added the jelly at the end or even after baking. But this was one of the first issues I found. The other issue that I found was that the level of cocoa powder made that taste come through more than the peanut butter. So be prepared for quite a bit of cocoa powder taste when you make these cookies.

Overall Review: 3/5

When it comes to the taste of these peanut butter cookies with blackberry jam, they are honestly not my favorite. It’s not that they are necessary bad, they just aren’t great. I’m wondering if it would be better to do chocolate chips instead of cocoa powder? But overall they are good if you are looking for this specific taste. Later this year, I will try them again to update you and see if they taste better once my taste buds are back to normal. If you decide to try them let me know in the comments below.

For more recipe reviews head to our page here: Cultivate Confidence Reviews

Peanut Butter Chocolate Cookies with Blackberry Jam

Recipe from Giada De Laurentiis
Servings 10

Ingredients
  

  • 1 cup All purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Fine Sea Salt
  • 8 tbsp Unsalted butter at room temperature Cut into 1/2 inch pieces
  • 3/4 cup Creamy peanut butter
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1 Large Egg Beaten at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Blackberry Jam

Instructions
 

  • Preheat oven to 375 degrees and line baking sheets with parchment
  • In medium bowl, sift or whisk flour, cocoa powder, baking soda and salt
  • In another bowl or mixer, beat butter, peanut butter, 3/4 cup of granulated sugar and all light brown sugar until smooth.
  • Add egg and vanilla and mix until blended. Gradually add flour and mix until just incorporated. Don't continue to mix once you can't see flour.
  • In a small bowl place the remaining 1/4 cup of granulated sugar. Form dough into 1/4 cup balls and roll in the sugar. Should make about 10 balls. Only place 5 balls on a baking sheet and make sure they have space between them.
  • Use a 1/4 tsp to make an indentation in center of each ball (1/2 to 3/4 inch deep). Spoon a tsp of jam into each indentation
  • Bake cookies for 11-14 minutes until cookies are crackled and dough has spread. Cool for 5 minutes before transferring to rack and then cool completely for 20 minutes before eating.