Chocolate Peanut Butter Granola

Buona Pasqua!!! My family and I love this granola. I made it about 5 times after I first made it a few weeks ago. I even made it when I had post-cold congestion and couldn't taste or smell anything, lol. This recipe comes from Mel's Kitchen Cafe.

Chocolate Peanut Butter Granola

adapted from Mel's Kitchen Cafe

2 cups (200 g) old-fashioned rolled oats
1 cup (100 g) quick oats
½ cup (135 g) peanut butter, natural or regular
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) coconut oil
1 tablespoon (13 g) brown sugar or coconut sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (135 g) roasted peanuts, optional
1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips

 

1. Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, toss the old-fashioned oats and quick oats together. In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat). (I just melt everything together in a small saucepan on the stove- I don't like using the microwave for stuff like this.)

3. Pour the peanut butter mixture over the oats and stir until evenly combined. Add the peanuts, if using, and toss until evenly combined. Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.

4. Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.

5. Out of the oven, DO NOT STIR- if you want granola clusters. I don't care, so I stir here, because I don't need the clusters. Let the granola cool completely on the sheet pan.

6. When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.

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Peanut Butter Chocolate Chip Bars

 These bars were quick, easy and delicious. Just what we all need sometimes! I hadn't baked anything in quite a while, due to not having time, and these were easy to do on a weekend. They use ingredients I keep on hand, too.

Peanut Butter Chocolate Chip Bars

adapted from Mel's Kitchen Cafe

¾ cup (170 g) salted butter
½ cup (128 g) creamy peanut butter
2 large eggs
1 ½ cups (318 g) packed light brown sugar
1 tablespoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (optional- I don't use). Spray the foil with nonstick cooking spray. If not using foil, just spray your baking pan with nonstick cooking spray. Set aside.

 
2. In a large microwave-safe bowl or a pot on the stove, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract. Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

3. Press the dough evenly in the prepared pan. Bake for 15-20 minutes until set in the middle and lightly browned on the edges. Don’t overbake! Let cool completely in the pan before cutting into squares.

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Pumpkin Buttermilk Waffles

These waffles are great for fall! I love using buttermilk in pancakes/waffles; they turn out so light and fluffy. These call for just one cup of pumpkin puree; I gave the rest of the can to my dog over a couple days- he loves it and pumpkin is good for dogs. :) 

Pumpkin Buttermilk Waffles 

adapted from Mel's Kitchen Cafe

1 ¼ cups (303 g) buttermilk (see note)
1 cup (245 g) canned pumpkin puree
4 large (200 g) eggs
6 tablespoons (86 g) butter, melted
2 teaspoons vanilla extract
2 cups (284 g) all-purpose flour
2 tablespoons (27 g) granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice

1. In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined. In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice. Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.

2. Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden. Serve with butter, maple syrup, or whatever you want. 

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Sugar Cookies Bars

These soft sugar cookie bars from Mel's Kitchen Cafe were everything I wanted- quick, easy, delicious, with a great soft texture. I made them as a Halloween treat, but one could change up the colors of the frosting and the sprinkles to match any holiday. I added almond extract because I really like that in sugar cookies. I added to both the base and the frosting.

Sugar Cookies Bars

adapted from Mel's Kitchen Cafe

Bars:

¾ cup (170 g) salted butter, softened to cool room temperature
¾ cup (159 g) granulated sugar
¼ cup (29 g) powdered sugar
2 large eggs
1 teaspoon vanilla extract

½ teaspoon almond extract, optional
2 ¼ cups (320 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Frosting:

6 tablespoons salted butter, softened
2 ½ cups (285 g) powdered sugar
3 tablespoons milk or cream
¼ teaspoon vanilla extract

½ almond extract

Sprinkles, optional

1.  Preheat oven to 375 degrees F.

2.  For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the almond extract (optional), flour, baking powder and salt. Mix until combined.

3.  Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.

4.  For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes. Spread the frosting over the cooled bars and top with sprinkles.

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Salted Brown Butter Chocolate Chip Cookies

These were some of the best chocolate chip cookies I've ever had! The brown butter really adds something, and the recipe is pretty easy, using common ingredients, and no chilling of the dough. The flavor and texture is just perfect. 

Salted Brown Butter Chocolate Chip Cookies

from Mel's Kitchen Cafe

1 cup (227 g) salted butter
1 ¼ cups (265 g) packed light or dark brown sugar
½ cup (106 g) granulated sugar
2 large (100 g) eggs
1 large (20 g) egg yolk
1 teaspoon vanilla extract
3 cup (426 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
2 cups (340 g) semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

1.  Line two half sheet pans with parchment paper; set aside.

2.  For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly. As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.

3.  For the cookies, to the bowl with the brown butter, add the brown sugar and granulated sugar. Stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes. Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy. Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.

4.  Preheat the oven to 350 degrees F. (Make sure the oven is preheated fully before baking the cookies – if the oven isn't hot enough, the cookies will likely spread while baking.)

5.  Scoop the cookie dough into 2-tablespoon size portions (I use a #40 medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 10 to 11 minutes until the cookies are just set around the edges and a bit crackly on top. For super soft and chewy cookies, don't over bake.

6. Immediately out of the oven, sprinkle a few grains of sea salt on each cookie, if desired. Let the cookies cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.

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Slow Cooker Baked Beans

I loved these baked beans, and they were nice and easy to put in the slow cooker. The flavor was great with the bacon. My bean-loving kids enjoyed this. It makes a large quantity and would be great for a potluck or BBQ. 

Slow Cooker Baked Beans

adapted from Mel's Kitchen Cafe

6 slices bacon (regular or thick cut), diced
1 cup small diced onion
2 cans (15-ounces each) pinto beans
2 cans (15-ounces each) navy beans
¾ cup ketchup
⅓ cup (71 g) brown sugar
¼ cup molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon or yellow mustard
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika

1.  In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.  Rinse and drain only two cans of the beans. Add the rinsed and drained beans to the skillet along with the two cans of undrained beans. Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika.

3.  Transfer the beans to the insert of a 6-quart or larger slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

**Oven Directions (I haven't made these in the oven btw): Preheat the oven to 350 degrees F. Transfer the baked beans to an oven-safe 9X13-inch dish and cover with foil. Bake for 1 hour. Uncover and bake for 15-20 more minutes until bubbling. Remove from the oven and let sit for 15 minutes. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.**

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Leftover Turkey Soup

I love this recipe from Mel's Kitchen Cafe. I actually made it back in November to use up our Thanksgiving turkey. It would be great use of leftover Christmas turkey as well. If you want to make this and don't have leftover turkey, you could use leftover chicken or meat from a rotisserie chicken. 

Leftover Turkey Soup

adapted from Mel's Kitchen Cafe

1 tablespoon butter
1 tablespoon olive oil
½ cup chopped carrots
½ cup chopped celery
½ cup finely chopped onion
¼ teaspoon dried thyme or 1 teaspoon fresh, chopped
¼ teaspoon crushed dried rosemary or 1 teaspoon fresh, chopped
6 cups low-sodium chicken or turkey broth/stock
½ to ¾ cup brown rice or brown rice blend 
2 teaspoons salt, like kosher salt
Pinch of black pepper
1 cup half and half
⅓ cup all-purpose flour
3 to 4 cups cooked, chopped leftover turkey (or chicken)

1.  In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.

2.  Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.

3.  Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.

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Molasses Cookies

Merry Christmas Eve! I've never made molasses cookies before, but I finally did because my husband likes them. This was a great recipe to try for the first time! They are easy to make, and have a wonderfully soft and chewy texture. You can taste the molasses, too. He took some to work to share and they enjoyed them there, too. 

Molasses Cookies 

adapted from Mel's Kitchen Cafe

4 cups (568 g) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 ½ cups (340 g) salted butter, softened
1 ½ cups (318 g) granulated sugar
2 large eggs
½ cup molasses
Sugar for rolling

1.  Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.

2.  In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

3.  In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.

4.  The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don’t over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.

5.  Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.

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Crusty Artisan No-Knead Bread

I finally got one of those fancy cast-iron enameled Dutch ovens. I think this bread was the first thing I made in it! It was so exciting when I removed the lid after baking and saw my little loaf looking all perfect and crusty in there. I've made a few no-knead breads before, but I never had the correct baking pan, so this was exciting for me. The bread was tasty, of course. And so easy! You just need to plan ahead- to let it rise overnight. 

Crusty Artisan No-Knead Bread

adapted from Mel's Kitchen Cafe

3 ⅓ cups (473 g) unbleached all-purpose flour
¼ teaspoon instant yeast
1 ½ teaspoons salt
1 ½ cups room temperature water

1.  In a medium bowl, combine all the ingredients and mix until the dough is combined and has a shaggy, sticky texture (I use a large silicone spatula). Cover the bowl with lightly greased plastic wrap and let it sit at room temperature for 12-18 hours. It will get puffy and bubble.

2. Scrape down the sides of the dough and let it gentle deflate. Turn it out onto a lightly greased piece of parchment paper and using your hands (lightly grease them if the dough is sticking too much) pat it into a thick oblong shape. Fold one of the long edges to the middle. Fold the other long edge over the top, forming a thick log. Take one short end and fold it in toward the middle and repeat with the other short end – basically like folding up a blanket or towel.

3. Carefully and quickly flip the mound of dough over so the seams are on the bottom. Cover with lightly greased plastic wrap and let rise until puffy and doubled, about 2 hours.

4.  About 30-45 minutes before the dough is ready, heat the oven to 450 degrees. Place a 6- to 8-quart heavy cast iron pot (like the popular enamel covered ones) in the oven as it heats and let it stay there for 30-45 minutes.

5.  When the dough is ready, quickly remove the pot from the oven and take off the lid. Lift up the corners of the parchment paper and set the bread and parchment paper right into the pot. Cover with the lid and return to the oven to bake for 30 minutes.

6.  Remove the lid from the pot and bake for another 10-15 minutes until the top of the loaf is browned and lovely. Carefully grab the corners of the parchment paper and remove the bread to a wire rack to cool completely.

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Easy English Muffin Bread

I tried another recipe for No-Knead English bread and tried it. I liked it even better than my old recipe. There is more rising time, so the holes are bigger and more pronounced. It also makes two loaves- perfect if you want to freeze one or give it away. 

Easy English Muffin Bread  

adapted from Mel's Kitchen Cafe

3 cups (726 g) warm water, about 100-110 degrees F
1 tablespoon instant or active dry yeast
1 tablespoon granulated sugar
1 tablespoon table salt
5 ¾ cups (817 g) all-purpose flour

1.  In a large bowl, add the water, yeast, and sugar. Let sit until the yeast is bubbly and foamy, 2 to 3 minutes. Add the salt and two cups of the flour. Mix with a dough hook, spoon, or spatula until combined. Add the remaining flour and mix until the dough comes together in a shaggy ball and no dry streaks remain. You may want to ditch the stirring utensil, grease or lightly flour your hands, and mix by hand until it comes together. The dough will be quite sticky; that is normal. (Mine was fine being mixed up with a rubber spatula.) 

2.  Cover the bowl and let rise until the dough has doubled (about an hour-it will be very puffy). Lightly grease two 8 1/2 X 4 1/2-Inch loaf pans with cooking spray. Using greased hands, lightly punch down the dough and divide into two equal pieces.

3.  Gather up one portion of dough in greased hands and quickly and lightly shape into a rough semblance of a loaf shape. (I just kind of poured my dough into the pans- it was very wet. It was fine.) Dump into one of the prepared pans. Repeat with the other half of dough. The loaves are meant to look a bit rough and rustic.

4.  Cover the bread pans and let the loaves rise until the bread is 1/2 to 1-inch above the edge of the pan. Toward the end of rising time, preheat the oven to 350 degrees F. (I only covered the first half of rising time; they were sticking badly to the plastic wrap and I didn't want them to deflate.) 

5.  Bake the bread for 25 to 30 minutes until golden on top and baked through. Remove from the oven and turn the loaves onto a wire rack to cool completely.

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Scotcheroos

This version of Scotcheroos was so good. It's from Mel's Kitchen Cafe. They has some extra things that really bring them up a level. I do have another, older recipe on this blog for these, but this recipe is so much better. I usually don't make things with corn syrup, but these are worth it! You can use part honey.

Scotcheroos 

adapted from Mel's Kitchen Cafe

¼ cup (57 g) salted butter
1 ¼ cups (425 g) light corn syrup
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups (320 g) peanut butter (see note)
8 cups (227 g) crisp rice cereal (like rice krispies)
1 cup (170 g) chocolate chips (milk or semisweet)
1 cup (170 g) butterscotch chips

1.  Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

2.  In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
Stir in the peanut butter and vanilla until well-combined. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

3.  Press the mixture lightly into the prepared pan. Don't press down too much or the scotcheroos will be too firm.

4.  Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined. (I just melted on the stove.) Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

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Butterscotch Monster Bars

These bars are so tasty, and super easy to make. I've made them twice now. Once, using half peanut butter and half almond butter. Just today, I made them using all almond butter. Use whatever you have on hand. They look ordinary but are really good! Especially with that butterscotch flavor.

Butterscotch Monster Bars

adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter, softened to room temperature
1 cup (255 g) creamy peanut butter OR almond butter
⅔ cup (141 g) light brown sugar

⅔ cup (141 g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups (125 g) quick oats
1 ¼ cups (125 g) old-fashioned oats
1 cup (170 g) chocolate chips
1 cup (170 g) butterscotch chips or peanut butter chips or more chocolate chips

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan.

2.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter, almond or peanut butter, brown sugar, granulated sugar, baking soda and salt together until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until well-combined. Add the quick oats, old-fashioned oats, chocolate chips and butterscotch chips and mix until evenly combined.

3.  Spread the dough evenly in the bottom of the prepared pan. Bake for 20-25 minutes until the edges are lightly golden – don’t overbake or the bars might be dry and crumbly. (The middle may not be set all the way.) Cool the bars in the pan before cutting into squares.

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Butterscotch Rice Krispie Treats

These bars were super simple to make, and SO good. I love regular homemade Rice Krispie treats, but these are next level the addition of two simple ingredients (browned butter + butterscotch chips). The fam loved them too. They were gone in no time. 

Butterscotch Rice Krispie Treats
adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter

16 ounces (454 g) large or small marshmallows 
1 teaspoon vanilla extract
Pinch salt
8 cups (227 g) crisp rice cereal, like Rice Krispies
½ cup (85 g) butterscotch chips

1.  Butter the bottom and sides of a 9X13-inch pan. Set aside.

2.  In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and fragrant. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.

3.  Remove the pan from the heat and add the rice Krispies and butterscotch chips. Stir until evenly combined. Scrape the mixture into the prepared pan and using lightly greased hands or a silicone spatula, lightly press the mixture into the pan (don't smash them down too much or they will be dense). Let cool before slicing into squares.

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