Delectably Creative Treats

Posts made in August, 2017

Peanut Butter Eclipse Cookies

Peanut Butter Eclipse Cookies

on Aug 20, 2017 | 0 comments

  Seems like everywhere you look, people are gearing up for the solar eclipse on Monday, August 21, 2017. The last time a solar eclipse happened was 38 years ago…the year I was born (omg when did I get so old).     In honor the solar eclipse, I created a dark chocolate black out cookie stuffed with melty peanut butter. Tender, rich and moist dark chocolate cookie dough surrounds a generous, ooey-gooey peanut butter center! If you are not a fan of peanut butter, try using Nutella or just not stuffing the center and eating plain.     Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter     Directions: In a mixer beat butter and shortening until smooth. Add in sugars and beat on medium high for 2 minutes until fluffy. Mix in dark cocoa powder and remember to scrape sides of bowl intermittently. Add in eggs, one at a time, followed by vanilla and salt. Stir in baking soda and finally flour. Scoop out 4 tbsp. sized dough balls and lay on parchment paper. Once all dough has been scooped, open up your peanut butter jar. Take one cookie dough ball and using your thumb, hollow out the center by pushing down to create a deep bowl like shape. Scoop in 1 tsp of peanut butter into the well in the center of the cookie dough ball. Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center. Roll into a ball and be sure all openings are sealed. Place on parchment lined tray and put in the freezer 6-8 hours or until frozen solid. Preheat oven to 375 degrees and bake 13-15 minutes. Do not over cook otherwise your peanut butter will not run out while warm! When your cookies have sat awhile, the peanut butter will firm up again. Pop the cookie in the microwave a few seconds to get the melty peanut butter...

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Sizzlin Street Taco Burger

Sizzlin Street Taco Burger

on Aug 18, 2017 | 0 comments

  Everything you love about a spicy, chipotle Mexican street taco smashed between 2 buns! This Sizzlin Street Taco Burger starts with a perfectly grilled ground chicken breast pattie that has hints of chipotle, cumin, garlic, onion, and black beans in every bite. Topped with Colby jack cheese, fire roasted poblano peppers, and fresh tomatoes is just the start to this flavorful burger. To make this more street taco like, I added some smokey chipotle mango bacon for crunch and an extra gooey and spicy green chile queso. Make sure you have some Sutter Home Pinot Grigio near by because you may start a 3 alarm fire in your mouth! For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1-2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat. Mix ground chicken, grated onion, cumin, chipotle, garlic, salt, cornmeal, and black beans together with hands. Be sure to not over mix. Separate into 6 patties and cook on well oiled grill until 165 internal temp, flipping once. Grill and roast the poblano peppers until charred. Place Colby jack cheese-2 slices on each burger and melt on grill. Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeds. Slice tomatoes Mix the adobo sauce, honey, and melted jam in bowl and brush on crispy bacon. In a pot place American cheese, green chiles, cumin, garlic, onion powder, milk, pickled jalapenos and juice over medium heat. Stir until melted and creamy. Assembly: Place chicken pattie on top of bun, lay...

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Summer Harvest Burger

Summer Harvest Burger

on Aug 18, 2017 | 0 comments

  2 lbs ground chicken breast 3 tbsp montreal seasoning 1 large Vidalia onion, minced 2 tbsp hot sauce 1/2 cup yellow cornmeal 2 jalapenos, seeded and chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped For the creamy citrus Dijon sauce 1/3 cup mayo 3 tbsp Dijon mustard zest of one orange 1/4 cup fresh orange juice 2 tbsp honey salt to taste Honey rum crispy bacon: 1 pkg of crispy cooked bacon 3 tbsp honey 1 tbsp dark rum Strawberry Watermelon Corn Relish 1/2 lb fresh strawberries 4 slices fresh watermelon 2 ears of corn salt baby spinach arugula blend 6 potato buns     Heat grill to medium heat. Mix all of the above ingredients to form 3 pepper chicken patty. Be careful to not over mix to create a tough burger. Spray grill with nonstick and form 6 burgers. Grill at 325 until 165 internal temp. Soak corn on cob in water for 15 minutes with husks on but silk removed. Rub berries and watermelon with a bit of olive oil. Skewer berries and place on grill Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits. Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside. Cook bacon until crispy. Blend honey and rum in a bowl and brush over cooked bacon. In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt. Assemble: Place patty on bun, top with baby spinach  arugula blend, honey rum bacon, fire roasted strawberry watermelon corn relish and generously drizzle creamy citrus Dijon...

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Pep Up Dinner With My Latin Flare Burger

Pep Up Dinner With My Latin Flare Burger

on Aug 18, 2017 | 0 comments

  I can’t get enough burgers! I love the versatility of these hand-held dinners, not to mention the ease of hiding vegetables so my kids have NO idea what they’re eating. I wanted to play on Latin American flavors. We are lovers of sweet plantains, black beans, and adobo seasoning, so this is where I began. This fresh, fire roasted jalapeno and corn adobo chicken patty is smothered in spicy black beans, crunchy spinach, honey-glazed grilled plantains, and a creamy mango rum smear. My Latin Flare burger disappeared in record time tonight. Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees. In a large bowl, using a grater, grate in large Vidalia onion into the ground chicken. Add in cornmeal, adobo, Montreal, jalapenos, corn, and hot sauce. Gently fold with hands until all is well combined. Prepare 6 equal size patties and place on well greased grill. Cook about 6-8 minutes per side until internal reaches 165 degrees. Ingredients for Toppings: 2 cans of seasoned black beans 6 ripe plantains honey fresh baby spinach creamy mango rum smear, recipe follows Directions: Heat black beans either on a pot on grill or in a microwave. Slice plantains in half down the center, leaving skin on. Brush with olive oil and place on grill about 8 minutes until nicely charred. Remove skin from grilled plantains and drizzle with honey. Prepare Creamy Mango Rum smear. Creamy Mango Rum Smear: Ingredients: 1/2 cup mayonnaise 1/3 cup mango puree ( peel and place 2 mangos in blender-puree) 1/4 cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients. Place pot on grill or stovetop and bring to a low boil. Remove and allow to cool slightly. Assembly: Using a large Potato bun, place chicken patty on top. Generously pile on black beans followed by spinach. Cut a plantain in half and lay the 2 honey drizzled...

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Southern Eats Burger

Southern Eats Burger

on Aug 18, 2017 | 0 comments

I was introduced to the deep South when I was 12 years old. Tons of new traditions and flavors I have experienced from living in Savannah, Georgia and Florida. I wanted to share a burger that celebrates some of the South’s unique flavor combinations and eats. My Southern Eats burger is a richly seasoned, chicken patty topped with melty pimento cheese, crispy leafy lettuce, grilled pineapple, fire roasted plum bbq sauce and mayo. If you have ever visited the South, then you know how we love pimento cheese and have probably tasted a pineapple and mayo sandwich! This burger is a wonderful mashup of all our Southern staples. Pair it with a chilled glass of Sutter Home’s Chardonnay and all you need is a rocking chair and a big white porch!   Southern Eats Burger Ingredients: 2 pounds of lean ground chicken breast 4 tbsp. Montreal seasoning 1 large Vidalia onion, grated 3 tbsp. hot sauce 1/2 cup yellow cornmeal 1/4 cup sweet potato, cooked and mashed (canned is ok) Pimento cheese, your favorite brand Directions: Preheat grill to 350 degrees. In a bowl place ground chicken and grate in a whole large Vidalia onion. Add in Montreal seasoning, hot sauce, cornmeal, and sweet potato. Gently combine with hands. Make into 6 patties and cook on prepared grill (sprayed with nonstick). Cook burgers about 7 minutes on each side until internal temperature reaches 165 degrees. Right before pulling burgers off of grill, place a large heaping helping of pimento cheese on top of burger and allow to sit on grill another minute. Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2  Cups  ketchup 1 1/2  Cups  brown sugar 1/2  Cup  red wine vinegar 1/2  Cup  water 1  Tablespoon  worcestershire sauce 2  Tablespoons spicy mustard 1/2  Teaspoon  onion powder 4 fresh plums, cut in half and grilled about 5 minutes. salt to taste Directions: Grill plums about 5 minutes until tender and caramelized. Remove from grill and peel off peels. Place plums in a food processor or blender and puree. In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire, mustard, onion powder, and plum puree and bring to a simmer. Season with salt and allow to simmer until thickened,...

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Swiss Cake Roll Ice Cream Pie

Swiss Cake Roll Ice Cream Pie

on Aug 9, 2017 | 0 comments

  The perfect icy cold and sweet dessert to grace your summer table! The best part is it has only 3 ingredients! This Swiss Cake Roll Ice Cream Pie is a showstopper with a beautiful bottom “crust” made of sliced Little Debbie Swiss Rolls.     Swiss Cake Roll Ice Cream Pie Ingredients: 1 box of Little Debbie Swiss Rolls 1/2 gallon of ice cream, any flavor you like Whipped cream Chocolate fudge or syrup     Directions: To make the gorgeous patterned crust, grab a box of 12 Little Debbie Swiss Rolls (you won’t use all of them, only about 8 rolls) and slice each roll into 5 slices. Take a disposable aluminum pie tin (easiest to get the pie pieces out) and lay the slices with the frosting facing upwards in a circular pattern.   Cover the entire pie tin and sides with the Swiss Roll slices and place in the freezer. The simple filling is your favorite flavor ice cream, I chose vanilla. Which was softened, then poured into the Swiss Roll crust and then refrozen.   After the ice cream pie is completely frozen, add whipped cream. It’s the perfect garnish.     If you really want to make your Little Debbie Swiss Cake Roll Ice Cream Pie fancy, grab some chocolate fudge topping, place it in a plastic baggie and snip the end off. Drizzle each pie piece with chocolate fudge and an additional Swiss Roll slice. A fun alternative to serving a slice of ice cream pie on a plate is to stick a popsicle stick into the slice when it is slightly soft and place back in freezer to firm up. And there you have it, a beautiful handheld treat for everyone to enjoy!...

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Blueberry Mini Muffin Crunch

Blueberry Mini Muffin Crunch

on Aug 9, 2017 | 0 comments

  It’s almost time for school, which means getting my 4 little girls out of the house, fed, and dressed in a somewhat chaotic manner. I love easy, grab and go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry. My little girls can gobble up a pack in no time and I do not mind them eating these tasty Mini Muffins on the go. Some days, I do try to convince the girls to eat a bowl of oatmeal, yogurt or grits and it sometimes isn’t an easy task. To tempt their taste buds, I love making my Blueberry Mini Muffin Crunch as a breakfast topping.     Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, Blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together and your oven does most of the work. I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries…Maybe even a few chocolate chips!     Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper. Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake 30-45 minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly. Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely. Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy Mini Muffin pieces. Top oatmeal, yogurt, grits or even ice cream with your new crunchy...

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Butter Alternative Chocolate Chip Cookies!

Butter Alternative Chocolate Chip Cookies!

on Aug 6, 2017 |

  I have been experimenting with Olivio Spread and have really enjoyed the consistency and taste it offers in savory foods. This weekend, I decided to give it a whirl in my chocolate chip cookie recipe. Of course when changing a baking ingredient, you have to adapt the recipe for the chemistry changes that will occur when not using the original ingredient.       I must say, I am completely in love with these olive oil spread chocolate chip cookies. They are puffy, beautiful, and tender…exactly the way I like my chunky cookies!     Olivio Chocolate Chip Cookies Ingredients: Yields 12-18 cookies 3 ounces of Olivio spread (6 tbsp.) 2 tbsp. Shortening 1/4 cup sugar 1/4 cup brown sugar, packed 1 egg 2 tsp pure vanilla extract 1/2 tsp baking soda 1/4 tsp salt 1 3/4 cups all purpose flour 1 1/2 cups chocolate chips     Directions: In a mixer beat Olivio spread and shortening until smooth. Add in both sugars and beat 2 minutes, scraping the sides intermittently. Mix in egg followed by vanilla, salt, and baking soda. Mix in flour and then the chocolate chips. Scoop our 2 tbsp. size cookie dough balls using an ice cream scoop. Place on parchment lined pan and put in the freezer until frozen solid to the center. About 2-4 hours. When dough is completely solid, preheat oven to 375 degrees and bake cookie dough on parchment lined tray, 1-2″ apart, for 12-14 minutes or until edges are a light golden brown. Allow to cool some before...

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Lookie Lookie It’s A Brookie

Lookie Lookie It’s A Brookie

on Aug 6, 2017 |

  I’m trying to keep my blog posts sweet and simple! I love visiting blogs or websites and not having to scroll down a ton to find the recipe. So, unless I have something ridiculously cute or profound to say…keep it easy is the key.     Have you ever had a Brookie? They are amazing! Everything you love about chocolate chip cookies and brownies, swirled together in one bite. Here we go, enjoy your new dessert obsession.     Brookies Ingredients for chocolate chip cookie dough: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package French vanilla dry instant pudding mix 2 eggs 1 tbsp. pure vanilla extract 1 tsp salt 1 tsp baking soda 2 1/3 cups all purpose flour 1 1/2 cups chocolate chips Directions: In a mixer beat butter and shortening until well combined and smooth. Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently. Mix in dry pudding mix. Add in eggs, one at a time, followed by vanilla bean paste. Stir in baking soda and salt. Mix in flour followed by chocolate chips. Set dough aside and make brownie batter.     Ingredients for brownie batter: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/4 tsp salt 1/2 tsp vanilla 1 cup all purpose flour Directions: Melt butter in a microwaveable bowl. Mix in sugar and cocoa powder and combine well. Add in eggs followed by salt and vanilla Mix in flour until thick batter forms. Brookie dough method: Grab a medium size ice cream scooper or food disher. I have many sizes and prefer a large Brookie. Mine holds about 4 tbsp. of dough. Using the scooper, scoop half of the cookie dough into the scooper followed by the brownie batter. Place on a parchment lined baking sheet and put in freezer at least 2 hours or until frozen all the way through. When brookie dough is frozen, preheat oven to 375 degrees and bake frozen cookie dough balls (1-2″ apart) for 12-16 minutes. Cookies will continue baking on the pan even while...

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Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins

on Aug 6, 2017 |

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips     Directions: Preheat oven 400 degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside. Sift flour, baking powder, and salt into dry ingredient bowl and set aside. In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes. Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently). Stir in eggs, one at a time, followed by vanilla and cinnamon. Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand. Scoop batter into lined muffin tin to almost the very top of paper. Make crumble.     Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a small bowl work the softened butter into the brown sugar with a fork or your hands. Then mix in the dried banana chips and coconut. It should be crumbly texture. Generously add this crumble on the top of your filled muffin tins. Bake topped muffin batter 400 degrees 18-20 minutes until golden brown and center bounces back. Garnish: Serve hot muffins with a dollop of ricotta and drizzle of honey. Sprinkle toasted coconut and dried crushed banana chips on top....

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The Best Chocolate Chip Cookie You Will Ever Meet!

The Best Chocolate Chip Cookie You Will Ever Meet!

on Aug 5, 2017 |

    I love chocolate chip cookies. Ok, more like infatuated with them. It was my love for cookies that got me into baking in the first place. There is nothing like biting into an ooey-gooey, hot chocolate chip cookie. I have always seemed to be perfecting and tweaking my recipe to conquer my goals on the ideal chocolate chip cookie.     I love a slightly crunchy edge, but the center has to be soft and tender. I am definitely NOT a cakey cookie person. I love a hint of salt to offset all of the sweet and make the flavors pop even more. The base of this fabulous cookie recipe is great for adding other flavored extracts or mix ins!     The key to my incredible chocolate chip cookie recipe is the freezing process. Freezing cookie dough helps to prevent spreading. In addition to the freezing, the perfect blend of butter and shortening ensure for a puffy and beautiful end result.     My girls and I can eat the dough by the spoonful! Sometimes, I may even make a batch just to eat the cookie dough alone. This recipe can yield anywhere from 12-20+ cookies depending on the serving size you create. Just a kindly reminder, if you are using or publishing this 5 year in the making cookie recipe, please tag my blog and Instagram account and please give credit to Graciously Sweet!       Chocolate Chip Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package instant dry French vanilla pudding mix 2 eggs 2 tbsp. vanilla bean paste or 1 tbsp. pure vanilla extract 1 tsp salt 1 tsp baking soda 2 1/3 cups all purpose flour 2 cups chocolate chips     Directions: In a mixer beat butter and shortening until well combined and smooth. Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently. Mix in dry pudding mix. Add in eggs, one at a time, followed by vanilla bean paste. Stir in baking soda and salt. Mix in flour followed by chocolate chips. Scoop out 3 tbsp. size cookie dough...

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Orange Scented Ricotta Cheesecake Blackout Brownies

Orange Scented Ricotta Cheesecake Blackout Brownies

on Aug 4, 2017 |

My world famous brownies take a spin on the dark side! My classic 8 ingredient espresso brownies are made dark by using a dark cocoa powder for an almost black look. To make my sinfully rich brownies even more decadent, I topped them with a rustic Orange Scented Ricotta Cheesecake. Heaven in every single bite. Each bite is a perfect combination of creamy citrus and rich dark chocolate accompanied by a salty crunch of the pistachio garnish. This recipe is for those true chocolate fans! I am so happy to say this beautiful dessert won first place in the Lamagna Cheese recipe contest. Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients: For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9×9 pan with aluminum foil. Spray with nonstick spray. In a large bowl whisk melted butter, sugar, and dark cocoa powder until well combined. Mix in eggs, one at a time. Followed by salt, espresso powder, and pure vanilla extract. Stir in flour until all incorporated. Pour into prepped pan and bake 25 minutes. Meanwhile, prepare Orange Scented Ricotta Cheesecake Ingredients: 2 cups Lamagna whole milk ricotta cheese 1 cup powdered sugar 2 eggs zest of 2 oranges Directions: In a bowl mix Lamagna ricotta cheese and powdered sugar. Stir in eggs, one at a time. Zest in 2 oranges and mix well. When brownies are almost done (25 minutes) remove from oven and pour the ricotta cheesecake batter on top. Return pan back to oven for 35-45 minutes more until the ricotta cheesecake no longer jiggles in center and edges are light golden brown. Remove Orange Scented Ricotta Cheesecake Blackout Brownies from oven and allow to cool completely. Refrigerate until ready to serve, but only after cooled. Refrigerating a cheesecake while it is hot may cause the top to crack. Garnish for serving: Drizzle chocolate ganache or chocolate fudge over the brownie slice. Sprinkle with more orange zest and chopped pistachio nuts (I use food processor). Place fresh raspberries on top for...

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