I’m on ZipList!

Oooh, guys, I’m totally stoked…I have a brand new feature here at Kitchen Meets Girl! I’ve partnered with ZipList to bring you the easiest way to save your favorite recipes and create shopping lists on the web!

Ziplist is pretty much the bomb, because this fabu website allows you to store recipes from all of your favorite websites–in one spot!  Not only can you save your favorite recipes from Kitchen Meets Girl to your personal favorites on ZipList, you can also save favorites from dozens of other sites, including Martha StewartRecipe Girl, and Our Best Bites.

Have you noticed the Save Recipe button I’ve added to my posts? All you have to do is click that button to save it to your ZipList recipe box.  All of the recipes you save will be stored in one place, and you can easily generate a shopping list from those recipes with one simple click!

If you don’t already have an account with ZipList, you will be prompted to create one.  Once logged in, you can easily add recipes to your recipe box from Kitchen Meets Girl, or any site using ZipList.  If you want to check what recipes are in your recipe box, just click on the “Recipe Box” link in the navigation bar at the top of the site.

Creating a grocery shopping list is easy too.  Just click on the “Add to shopping list” link next to the recipe ingredients on a recipe page.  You can then select which of the ingredients you want to keep on your list, and which ones you don’t.  The shopping list will compile the ingredients from all of the recipes you’ve selected to add to the shopping list.

Ziplist’s newest feature is their weekly menu plan.  This feature allows your audience to build a Netflix-like queue of upcoming meals that aren’t assigned to specific days OR to build a week or month’s worth of meals ahead of time in a few easy steps.  How awesome is that?!

My favorite feature? The app for your smartphone or tablet!  I recently got a smartphone, and now I can store all my recipes and shopping list–and have it all with me at the store!

It’s pretty much the most awesome thing evah.  If you’re like me and trying to juggle a million things at once, take advantage of the great features ZipList offers–it will make life so much easier!

If you can’t tell, I’m pretty excited about ZipList.  Hope you are, too!

Have a super Tuesday!

Chocolate Raspberry Cream Cheese Bars

I’m trying to diet. I really, really am.

But I keep making stuff like this:

In my own defense, it’s Hayley’s fault, because she asked me to post a dessert item on her blog today, and well…I can’t pass up an opportunity to make baked goodies.  Especially for Hayley, ’cause she’s like the coolest chick ever.

Want the recipe?  Youdoyoudoyoudo, because these bars are really, really good.

Click on over to Hayley’s site at The Domestic Rebel, where I’m guest posting today.  She’s the bombdiggity, ya’ll.  She makes the most awesome stuff, like chocolate peanut butter cupcakes and vanilla bean chocolate chip cookies and brownie pie.  Seriously, if you’re not friends with her yet, you should be.  But if you end up gaining five pounds after perusing her site, well, don’t say I didn’t warn you.

But I think it might be worth it.

Anyway, for the recipe for these chocolate raspberry cream cheese bars, click on over to The Domestic Rebel!

Have a super sweet Monday!

Peach Sangria

I found my new favorite summer drink. Wanna see?

I have to admit that my favorite sangria of all time is one made with red wine, but for a light, cool, crisp drink for a summer evening in front of the grill–this one is IT.

Truth be told, I’m really a red wine kinda gal–except when it comes to this Moscato:

The Tall Boy and I are certainly no wine coneissours, but a few years ago, one of my best girl friends was back home visiting us from wine country, and brought me a bottle of this wine.

It might have been a combination of the friendship, reliving good memories, and just sharing the companionship of an old friend, but this wine was one of the best I’d ever tasted.  So good, in fact, that we have the winery ship us a case every December.  You certainly don’t need this label for this recipe (Beringer makes a fine Moscato for around $10), but this is my preferred selection.

 

The Tall Boy, who typically does not care for sweet whites at all, loved this sangria.  In fact, we both loved it so much, we made it twice in one week.  The moscato in this really brought out the flavor of the fresh peaches, and the cherries gave it just the right amount of tartness.  Perfection!

I also dropped in a few of my homemade maraschino cherries for good measure.  And since I had it on hand, I swirled in a bit of the now cherry-infused vodka they’d been macerating in.  You certainly don’t need to do that, though–this drink stands just fine on its own.

Peach Sangria

Peach Sangria

For a non-alcoholic version, replace the wine with lemon-lime soda and the schnapps with peach juice or peach flavored water.

Ingredients

  • 1 bottle sweet white wine (Moscato works great)
  • 1 cup peach schnapps
  • 1/2 cup lemonade concentrate, thawed
  • assorted fresh fruit: I used sliced peaches, grapes and cherries

Instructions

  1. Combine all ingredients in a large pitcher or carafe. Stir well, and refrigerate for at least two to three hours; overnight is best!

adapted from Pizzazzerie

http://kitchenmeetsgirl.com/peach-sangria/

Have a great Friday! Who’s watching the Olympics this weekend? GO TEAM USA!

White Chocolate Blueberry Crunch Bread

I have this annoying weekend habit.

I. Cannot.  Sleep.  In.

No matter what I do, how late I stay up…6 am rolls around and I’m wide-awake.

Every single weekend.

The worst part is that I’m fairly certain on a weekday morning when I have to be up and around and to my real-life job I’d have no problem sleeping well past my alarm.  What gives?

Since the Tall Boy and Doodle are late sleepers, I typically use the early weekend mornings to make a mess create in the kitchen.  And usually by the time my guys are awake, I’ve eaten most of the evidence.

I had a really hard time not digging into this bread before the rest of my family woke up last Sunday.   Blueberries…white chocolate…brown sugar…can you blame me?

This sweet bread has a very cake-like texture, but with the addition of the fresh blueberries, I consider it a very appropriate breakfast food. Hey, if coffee “cake” is a breakfast food, then so is this, right?  Also, my theory is that the oats in the crunch topping cancel out the fact that I threw in a (rather large) handful of white chocolate chips.

White Chocolate Blueberry Crunch Bread

Ingredients

  • 1/4 cup butter, softened
  • 3-ounces cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white chocolate chips
  • 3 tablespoons brown sugar
  • 2 tablespoons oats
  • 1 tablespoon flour
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 350.
  2. In the bowl of an electric mix, cream 1/4 butter and cream cheese on medium speed. Add sugar, beating about 5 minutes. Add eggs, one at a time, beating after each addition.
  3. Combine 2 cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, beginning and ending with the flour mixture.
  4. Gently fold in blueberries and white chocolate chips.
  5. Spoon batter into a greased loaf pan.
  6. Stir together brown sugar and remaining ingredients. Sprinkle over batter and bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes on a wire rack before removing from pan.

If substituting frozen blueberries for fresh, pat dry with paper towel and toss with 2 tablespoons flour before stirring into the batter.

http://kitchenmeetsgirl.com/white-chocolate-blueberry-crunch-bread/

Go For the Gold Pineapple Truffles

I don’t know about you, but I’m totally ready for the Olympics.

Sort of a strange thing for probably the least athletic person you’ll ever meet, but I’m absolutely captivated by them.

I imagine my parents still have old VHS tapes of me in the backyard, performing various floor routines as if I were Mary Lou Retton.  Yeah, that’s kind of giving away my age here, but say what you will…Mary Lou was definitely America’s darling of the 1984 Olympics.

And let’s set the record clear…not only am I not athletic, I’m not very flexible or coordinated, so the idea of me attempting “floor routines” is a bit laughable.

Also, I have a feeling the women’s gymnastics team doesn’t sneak into the kitchen in the middle of the night to eat pineapple truffles.  Seriously, if I had to choose between being a world-class gymnast or eating truffles, I’m going to pick truffles every time.

I’m good at it.

Really, really good.

I’m thinking we should form a Olympic Dessert Eating team for the 2016 Olympics…who’s with me?

Go For the Gold Pineapple Truffles

Ingredients

    For the Truffles:
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1 8-ounce can crushed pineapple, drained (reserve the juice)
  • For the Frosting:
  • 1/2 cup butter
  • 4 cups powdered sugar
  • 6 tablespoons crushed pineapple
  • 2 tablespoons pineapple juice
  • For Dipping:
  • 1 package Candiquick
  • Gold sprinkles

Instructions

    For the Cake:
  1. Preheat oven to 350.
  2. In a medium bowl, combine dry ingredients. In a separate bowl, whisk together oil, buttermilk, eggs, and vanilla. Stir in sugar and pineapple. Add flour mixture and stir well. Pour into a 9x13 pan (or 2 8-inch rounds). Bake for 35 minutes, or until lightly golden.
  3. For the Frosting:
  4. In the bowl of an electric mixer, cream butter. Add sugar gradually, beating well. Stir in crushed pineapple and juice, beating until desired consistency is reached.
  5. To Assemble:
  6. Let cake cool entirely. Crumble into small pieces into a large bowl. Stir in frosting and combine well. Form mixture into balls. Chill in refrigerator at least 2 hours.
  7. Melt Candiquick according to package directions. Dip balls into melted candy and sprinkle with gold sprinkles.

Cake from Wilton; frosting from About.Com

http://kitchenmeetsgirl.com/go-for-the-gold-pineapple-truffles/

This recipe makes a ton of truffles.  Since I didn’t want to wear Olympic-sized pants, I made half a recipe–which yielded around two dozen truffles.  Use this recipe for a tip on dividing an egg!

And, if you want to see some super creative Olympic-themed dessert recipes, be sure to check out Miss Candiquik’s Olympic Party Round-Up!

Have a great Monday!

Homemade Maraschino Cherries

Holy cow, look what I did:

Yeah, I know, it’s cherries soaked in maraschino liqueur. It may not sound super exciting, and it’s certainly not for everyone, but um…you should really try it.

‘Cause it’s really kind of fun.

And tasty.

Also? Super duper easy.

All you need is a pound of Bing cherries and a bottle of maraschino liqueur. I used a brand called Luxardo Maraschino Liqueur, which was the only brand in my stores here. There might be other brands available, though I’m not familiar with them.

I’ll be honest: these puppies are pretty potent on their own. Oh, but what an awesome addition they’d make to your fancy cocktails, or to a nice, crisp glass of summer sangria.

Or maybe dipped in some dark chocolate? 

Homemade Maraschino Cherries

Ingredients

  • 1 pound Bing cherries
  • 1 bottle maraschino liqueur
  • 1 large mason jar

Instructions

  1. Fill your mason jar with cherries, and cover completely with the liqueur. Refrigerate for at least two weeks; and up to four weeks if you can wait that long! These should keep okay stored in the refrigerator for a couple of months.
http://kitchenmeetsgirl.com/homemade-maraschino-cherries/

Have a wonderful, fabulous weekend, and stay cool!

Key Lime Pie Mini-Cinnamon Rolls

I know, it sounds kind of weird, doesn’t it?

Key-Lime Cinnamon Rolls.

But the truth is, I love key lime anything, so why not add it into breakfast pastries? I was already headed down the road of decadent depravity when I chose to make cinnamon rolls for breakfast rather than eating my standard oatmeal, so I figured I might as well go whole-hog while I was at it.

Actually, we make these quick and easy mini-rolls quite often for weekend breakfasts, and typically I fill them simply with cinnamon, sugar and raisins.  But last weekend, I had something a bit different in mind:

Graham cracker crumbs, white chocolate chips, and a bit of lime zest, rolled up inside crescent dough.

Oh, and covered with a lime drizzle.  I sort of have an obsession with lime drizzle.

The only problem with these little cuties is that you can pretty much inhale them in one bite. Which I might have done, once or twice. Maybe three times, I can’t say for sure.

And here’s my cute prop helper, moving the spoon around in front of the camera at basically warp-speed.

Key Lime Pie Mini-Cinnamon Rolls

Ingredients

    For the Rolls:
  • 1 can refrigerated crescent rolls (I used reduced-fat)
  • 2 tablespoons butter, melted
  • 1/3 cup graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1 tablespoon grated Key lime peel
  • 1/2 cup white chocolate chips
  • For the Drizzle:
  • 1 tablespoon Key lime juice
  • 2 tablespoons milk
  • 3/4 cup sifted powdered sugar

Instructions

  1. Heat oven to 350°F. Spray a 16-tin mini-muffin pan with nonstick spray.
  2. Roll out half of the dough (4 triangles) and pinch the seams together.
  3. Smooth with a rolling pin to about 1/4? thick.
  4. Brush dough with 1 Tbsp melted butter and cover with half of the graham crackers, cinnamon, lime zest and cinnamon.
  5. Roll into a log and cut into 8 equal buns.
  6. Repeat with the other half of the crescent roll dough.
  7. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned.
  8. Allow to cool for about 5 minutes.
  9. For the Drizzle:
  10. Combine icing ingredients until desired consistency is reached. I sometimes need to add more sugar if my icing is too runny; or a bit more milk if it is too thick.
  11. Drizzle over the tops of the warm buns. Garnish with additional graham cracker crumbs or sprinkles, if desired.
http://kitchenmeetsgirl.com/key-lime-pie-mini-cinnamon-rolls/

And, if you’re a fan of lime flavored anything, here’s some other recipes you might like:

Blueberry Muffins with Coconut-Lime Glaze

banana bread 1

Coconut Banana Bread with Coconut-Lime Glaze

Or, try one of these great cinnamon roll recipes from some other awesome bloggers:

Mini (no yeast) Cake Batter Cinnamon Buns from Sally’s Baking Addiction
Chocolate Chip Cookie Dough Cinnamon Rolls from The Domestic Rebel
Cinnamon Roll Cake from Crazy for Crust
Oreo Truffle Cinnamon Rolls from Inside BruCrew Life
Gooey Cinnamon Biscuits from Two Peas and Their Pod
Nutella Cinnamon Rolls from Sugarcrafter
Caramel Cinnamon Rolls from The Comfort of Cooking

Happy Tuesday!

Banana Cupcakes with Dulce de Leche {and a giveaway!}

Whew! Birthday week at our house is officially over.  Over the last week, I’ve baked and frosted a Super Mario cake, Super Mario cookies, cake pops, made candy mustaches, lemon crinkle cookies, and–oh yeah–these cupcakes:

Much like the lemon cookies I made for a swim party, I needed something quick and easy to send to Mom’s Day Out last week.  And let’s face it: kids don’t care about high falutin’ cuisine.  But I’ve yet to meet a kiddo who wouldn’t eat banana cake with caramel frosting.

 

Quite frankly, I wouldn’t turn it down, either.

And since I thought it best to taste-test the product before sending these cupcakes off to school with Doodle, I added a bit of salt to my caramel.

I left ‘em plain for the kiddos, but I highly recommend adding a bit of fleur de sel or kosher salt to the tops.  I used kosher, since it was what I had on hand and is readily available at my grocery store.  My local markets don’t carry the super-cool stuff, though I am still doing a happy dance that we finally got Biscoff.  I’ll take what I can get!

These were the easiest cupcakes to frost.  I simply opened a store-bought can of Dulce de Leche and swiped it over the tops.  No loading a piping bag with frosting and cursing the mess to clean up later.  Maybe not quite as pretty, but absolutely yummy–and a much needed time-saver.

Next time I’ll trying making my own Dulce de Leche–I’m totally intrigued by the concept of making it in the crock pot.  Who out there has tried it and what is your verdict?

Also, make sure you use the Rafflecopter form below and enter to win $80 in PayPal cash!  Is that an awesome deal, or what?

Banana Cupcakes with Dulce de Leche {and a giveaway!}

Ingredients

    For the Cupcakes:
  • 1 box yellow cake mix
  • 1 cup mashed bananas
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 4 large eggs
  • For the Topping:
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) Coarse (kosher or sea) salt

Instructions

  1. Preheat oven to 350.
  2. Combine the cake mix, bananas, buttermilk, oil and eggs in a large bowl. Beat with an electric mixer until moistened, about 30 seconds. Increase speed to high, and beat until thick, about 2 minutes more.
  3. Fill cupcake papers about 2/3 full with the batter. Bake until golden, about 15 to 18 minutes.
  4. Remove cupcakes from baking pan and allow to cool completely on a wire rack.
  5. Top each cake with a swipe of dulce de leche and sprinkle with salt.
http://kitchenmeetsgirl.com/banana-cupcakes-with-dulce-de-leche-and-a-giveaway/

Enter to win $80 Paypal cash. Welcome to the Cool Cash Summer Giveaway brought to you by:

Welcome To My Kitchen
Planet Weidknecht
Miki’s Hope
My Vegan-Gluten Free Life
Something Swanky
DJ’S Sugar Shack
Kitchen Meets Girl
Know My Body

Please follow instructions on the Rafflecopter widget to enter our giveaway. The more entries you complete the better chance you have to win. You must have a paypal account if you are chosen as the winner so that we can send your cash. Good luck everyone!

a Rafflecopter giveaway

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Biscoff Cookie Dough Milkshakes

Did you know that it’s National Ice Cream Month?

This is like the best month ever, that’s what I’ve decided.

I mean, an entire month dedicated to ice cream?  Who’s going to argue with that? 

And since I’m on a Biscoff roll this week, I decided to plop some into my ice cream.  Cookie dough ice cream, to be exact.

And like my lemon crinkle cookies, this milkshake has less than a handful of ingredients, and is the perfect solution to this horrendous summer heat we’ve been experiencing.

Need some other great ice cream recipes to help cool down this summer?  I’ve got you covered.  Check some of these out:

Carrot Cake Ice Cream from Kitchen Meets Girl
{Guilt-Free} Snickerdoodle Ice Cream from The Domestic Rebel
Piña Colada Sorbet from Fearless Homemaker
Banana Cream Pie Ice Cream {without a machine} from Crazy for Crust
Marshmallow Kit Kat Ice Cream from Inside BruCrew Life
Nutter Butter S’mores Ice Cream from Something Swanky

Biscoff Cookie Dough Milkshakes

Ingredients

  • 1/2 cup milk
  • 2 large scoops cookie dough ice cream
  • a generous scoop of Biscoff (around 1/4 cup)
  • sprinkles, for garnish if desired

Instructions

  1. Add milk, ice cream and Biscoff to blender. Blend until smooth.
  2. Pour into a frosted glass garnished with sprinkles. Slurp and enjoy!
http://kitchenmeetsgirl.com/biscoff-cookie-dough-milkshakes/

Three cheers for Friday! What do you have planned for the weekend?

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Lemon Crinkle Cookies

See these cookies?

There’s only four ingredients in ‘em.

They took me five minutes to mix up, and less than that to eat them all.

So, so, good, and so, so soft.

I originally posted these over at Kristen’s site at Frugal Antics of a Harried Homemaker.  She’s the bomb, ya’ll.  She makes the most awsome stuff, like strawberry cheesecake pancakes and blue cheese and bacon pasta and cheese and chicken divan.  Plus, she hosts the Improv Cooking Challenge, which runs the third Thursday of every month.  Check.it.out!

After you do that, come back and CLICK HERE.  I’m also being featured over at The Inspired Dish today!  I’m so, so, excited about that, and thank you to Cathy for giving me the opportunity to talk about myself.  Make sure you check out her awesome blog, and all of the wonderful blogs and bloggers she features.

Seriously, guys, this week is like mayhem at my house.  I’ll spare you the details, but I’ll just say this: it’s my son’s fifth birthday this week, and since I’m crazy an over-achiever, I’ve been baking like crazy.

Four hours into my weekend baking marathon, I realized that I also needed something for a pool party we were hosting for my son’s t-ball team the next afternoon.

After spending a few minutes breathing into a paper bag, I decided something easy was in order for the pool party.

Something crisp and cool for the vile heat we’ve had this summer, but also something grab and go for ten kindergarten-aged boys.

These cookies were the perfect solution.  They take only four ingredients, and mix up in less than 5 minutes!

My husband, who doesn’t usually even eat sweets, snuck one of these at the party and commented later on how awesome they were.

And they are.

Seriously awesome.

These are simply the lightest, softest, yummiest cookie I’ve eaten all summer. Want the recipe?

I thought you might.

 

 

Lemon Crinkle Cookies

Ingredients

  • 1 box lemon cake mix
  • 1 egg, lightly beaten
  • 1 8-ounce container Cool Whip, thawed
  • 1/2 to 1 cup powdered sugar

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
  3. Form dough into tablespoonfuls and roll in powdered sugar.
  4. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

from the Best of Mr. Food Cookbook

http://kitchenmeetsgirl.com/lemon-crinkle-cookies-guest-post/

Have a great Thursday!