It is now the week of Christmas and I have the perfect dessert to share with you! There’s peppermint, chocolate and frosting. What could be better?
I took my Oreo cake and Christmasified it. (Is Christmasified a word? I’m going to say it is.) I seem to be making a lot of cakes lately and this is definitely one to add to our Christmas traditions.
I modified my Oreo cake recipe to use Trader Joe’s gluten free peppermint Oreos instead of the plain ones. Then I used crushed candy canes around the edges of the cake, and mixed some of the crushed candy canes and red food coloring into the icing to decorate.
Enjoy! And have a lovely Christmas week! 🙂
Update: I just noticed that Fiesta Friday is celebrating its 100th week. How exciting! As it’s Christmas Day I thought it would be fitting to bring this cake along. Thank you so much to Angie for creating and hosting Fiesta Friday, as well as the co-hosts this week, Judi, Molly, Steffi, and Suzanne. I love seeing the new recipes everyone brings. Have a very merry Christmas! 🙂
A friend of mine recently gave me a couple eggplants from her garden. Originally I was going to use them for eggplant parmesan (which I’m still planning on, by the way, it’s one of my absolute favorites!), but I decided one day that fried eggplant sounded like the perfect treat!
It’s so easy! Just slice them up, fry them in some coconut oil with salt and pepper, then they’re ready to enjoy!
Who doesn’t like cheese? It is often a staple in our house. So what better way to use it than a multi-purpose cheese sauce?
I use this sauce in many different things (recipes will soon follow). But it’s also good on its own as a chip dip. Just chop up some jalapenos (optional), mix them in, and enjoy! You could also mix it with salsa for the more traditional queso sauce taste.
Start by chopping the cheese into cubes.
Add it to a saucepan with cream.
Stir and heat until it’s all smooth and the cheese cubes have melted. (This is where you’d add the jalapenos or salsa for queso sauce.)
Now your cheese sauce is ready for use. 🙂
I’d love to connect with you on Facebook. 🙂 What are some of your favorite cheese recipes?
First off, I’m sorry for disappearing for a while there. My summer was crazy busy and most of it didn’t involve food. Well… Not the kind with recipes anyway. And secondly, I’ve missed you and I’m so happy to be back!
One year ago yesterday I signed up for WordPress and two days later published my very first post. I know I went away for a while, so it feels like cheating, but I can’t believe it’s already been an entire year!
This past Monday I decided, almost by accident, to start prepping my meals for the week. I had just finished grocery shopping the day before, and what a perfect way to spend my day!
I’ve been wanting to do freezer meals for a while now, I just haven’t gotten around to it. I’m taking small steps in that direction by making extras for the freezer. I’ve done three meals this week! And it didn’t even take much extra work or thought!
I just wanted to give a quick update as to what I’m up to. The past couple weeks have been really full and during that time I’ve also done a lot of thinking about this blog.
What I Made Monday has veered off course from what I intended it to be. My original plan was to make Mondays brighter and share projects I’ve been working on, or foods that I’ve made.
I wasn’t planning on having a food blog. Not that I wouldn’t post food and recipes, but just that the blog would consist of more than just that. I’ve been struggling with this discrepancy for a while now and I’m not entirely sure what I’m going to do with it.
I may change the tone of the blog to be more open, or I may just decide to roll with the whole food thing. What do you guys think?
I hope you all have a wonderful Monday and week ahead! 🙂
We started with pepper, onion and Swiss omelets for breakfast with a side of fried tomatoes and potatoes.
For dinner I made some pasta, chicken, and brussel sprouts, which I tossed together with some balsamic dressing and spices.
And for dessert this week I decided to make a brownie cookie pie. My husband called it “the ultimate hybrid dessert.” Quite enthusiastically, I might add. There was the warm cookie, and gooey brownie (in the best way possible), and we topped it off with some vanilla ice cream. Perfect.
I used this recipe for the brownie, and this one for the chocolate chip cookie. Then I layered them in a cheesecake pan (bottom lined with parchment, edges greased) and baked it until it was done. (Covering with foil about 20 minutes in.) I don’t remember the exact time I ended up cooking it for, but it was probably somewhere around an hour.
We ate it straight from the oven! I can’t even begin to say how fantastic the springform pan worked for this. It allowed me to easily (and cleanly) remove the cake from the pan without any hassle. The top of the cookie layer did break a bit, but that’s just how the cookie crumbles.
Enjoy! And have a fantastic week! Be sure to follow along on Facebook for more updates and recipes.
Today I just have some pictures of the yummy food we enjoyed yesterday! What types of food did you have for the Super Bowl? Or did you even watch it? I’d love to hear from you in the comments or on Facebook. 🙂