Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
This is a combo of two recipes that I love. These bars are a great midday snack to get you through the work day, or a great breakfast.
Heat the oven to 350 degrees F.
Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. Cut a 8 by 18-inch piece of parchment paper and line the bottom of the baking pan and have the excess sticking up out of the pan as handles so you can easily remove the bars. Butter the parchment paper too.
To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour and oats then fold in the chocolate chips. Press into the bottom of the prepared dish, then spread the pomegranate fruit spread over the entire dish.
Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.
This cake really tastes just like a peanut butter and jelly sandwich. It will transport you to elementary school, siting in the cafeteria chatting with your lunch buddies. I am going to be honest, I want to eat this frosting by the bowl full, it tastes like liquid Reese's Pieces. The recipe for the frosting is from Ina Garden, so I am not taking credit but I wish I could.
Bake cake according to box instructions (use the 9 inch cake pans) and let cool.
In medium bowl place sugar, butter, peanut butter, salt and vanilla and mix with electric mixer on medium-low speed until mixture is creamy.
Add cream and scrap the sides of the bowl to ensure all ingredients are well mixed.
Beat on high until frosting is smooth.
To fill the center of the cake with fruit spread cut a thin layer of the cake off so it is level and spoon the fruit spread in the center spreading evenly and leaving 1/2 inch from the edge of the cake.
Put the second layer of cake on top and press lightly down.
To ensure the frosting goes on smoothly, get a cake spatula and spread a thin layer of the frosting over the cake to seal it.
Place in refrigerator for two hours.
Thickly frost the cake, the more the better I say! Sprinkle with peanuts and enjoy.
Buttery, moist and simply delicious. These are great cookies for holiday parties, baby showers, cocktail parties or just have a party so you can make these scrumptious treats! Makes 2 dozen cookies.
Cream the butter and sugar on high speed for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of Skylake Ranch Pomegranate Fruit Spread.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Tip: If you don’t want to use your thumb, (I have big thumbs so the cookies just don’t look as petit as they should) us the bottom of the 1/2 teaspoon. It makes a perfect circle for the fruit spread to go into.
Did you know that 78% of American families are cooking 5 or more times a week? For a “cook real food at home” enthusiast like me this is so encouraging! I hear so much about families eating out more and more, or that traditional cooking at home families are dying out. So no true!!
We eat out once a week, depending on what’s going on in our lives. The rest is completely at home, and 90% or more is made from scratch. This lifestyle sounds like a lot of work to some, but it’s really simple! I strategize by cooking a few things ahead of time on Sunday afternoons. Grilled chicken, brown rice and hard boiled eggs are just a few that get made once a week to save time during the week. To read more about meal planning, check out this blog post.
Coconut oil is a great way to prep cake pans. I’ve learned the beautiful art of cooking with real, whole ingredients and allowing for time in my day to do so. Part of what had to happen is I needed to slow down on the “rush” mentality. The idea that we need everything now- and can’t wait more than 5 minutes for our meals to be ready to eat. I now enjoy the methodical time it takes to create an amazing dish, and how simple it can be in the process. I’m convinced that anyone can cook – and I’m not just talking about chicken nuggets and tater tots.
These little chocolate cakes are the perfect example. I made these a few times to get the ingredients and baking time just right, but I enjoyed the whole process! My kids had no complaints about the multiple batches either.
Warm chocolate pudding cakes are a great for a coffee date or a decadent dessert. They are gluten free too! The presentation is so fun to see. I made them in 2 different pans. One is a ramekin, which is a small little oven safe dish. When you flip the cakes out of the ramekins, the pudding on the bottom stays in liquid form and pours perfectly oven the cake. I found a great price on a set of ramekins here. I also used a pan of mine that makes little cakes in batches of 6. They look like mini bundt cakes, but without the hole in the middle. When making the recipe in this pan, the pudding layer cooked through, giving a 2tone affect when the cake is flipped over. Here’s the pan I use for the mini fluted cakes.
Warm Chocolate Pudding Cake Yield: 8 mini cakes
• 1/2 cup pomegranate jelly
• 1/2 cup heavy cream
• 3 oz dark chocolate
• 1/2 cup boiling water
• 1/3 cup cocoa powder, unsweetened
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1/3 cup pomegranate jelly
• 1/2 cup brown rice flour
• 1/2 cup cassava flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 stick butter, softened
• 2/3 cup coconut sugar
• 2 eggs
1. Preheat the oven to 350°. Spray the mini cake pans or ramekins with coconut spray.
For the pudding
1. In a medium saucepan, heat the pudding ingredients until all one consistency. This takes about 3 minutes.
2. Remove from heat and pour off in the bottom of the pans.
For the cake
1. In a large bowl combine all ingredients. Use a spatula or hand mixer to blend well.
2. Scoop the batter into the cake pans on top of the pudding.
3. Bake for 18-20 minutes.
4. Check the center of the cakes for doneness. Don't worry if there is liquid on the sides, that's the pudding.
5. Allow to cool for 30 minutes before flipping onto your desired serving plate.