Tag Archives: easy

Gluten-Free Goodness: Peanut Butter Butterfinger Cookies Recipe

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This gluten-free version of a classic doesn’t require special ingredients; it can be assembled with basic pantry staples. The ideal (or perhaps I should say, my ideal) peanut butter cookie is crisp around the edges, soft and chewy in the center, and of course, loaded with peanut butter flavor.

Granulated sugar helps produce crisp edges and chewy centers, while brown sugar enriches the peanut butter flavor (both are used in this recipe). Creamy and chunky peanut butter both work well. Of course, flour is typically used in classic peanut butter cookies, but these aren’t your traditional cookies! I decided to take the flour out and stir in a chopped NESTLÉ® BUTTERFINGER® bar. The candy bar adds a bit more texture, flavor and chewiness. And in case you are wondering, yes, Butterfinger is gluten-free! If you are sensitive to gluten, be sure to read the labels on your ingredients to confirm they are gluten-free.

Having created and tested so many cookie recipes during my time with Nestlé Kitchens, I can easily say these Gluten-Free Peanut Butter Butterfinger Cookies are in my top three!

Click here to print.

Ingredients for 24 cookies:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, lightly beaten
1 teaspoon gluten-free vanilla extract
1/2 teaspoon baking soda
1 (1.9 ounces) NESTLÉ® BUTTERFINGER® Candy Bar, finely chopped

Directions:
PREHEAT oven to 350° F. Line baking sheets with parchment paper.

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MIX together peanut butter, granulated sugar, brown sugar, egg, vanilla extract and baking soda in large bowl until smooth. Stir in chopped Butterfinger.

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SCOOP dough by level tablespoon (a small cookie scoop works great too!); roll into a ball. Place on prepared baking sheets. Repeat with remaining dough, spacing balls about 2 inches apart. Flatten balls slightly with palm of your hand or tines of a fork, making a crosshatch pattern.

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BAKE for 10 minutes or until edges are crisp (cookies will puff and then settle back down). Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

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Nutrition Facts per cookie: Calories: 100, Calories from Fat: 50, Total Fat: 6g (9% of DV), Saturated Fat: 1.5g (6% of DV), Cholesterol: 10mg (3% of DV), Sodium: 85mg (4% of DV), Carbohydrates: 10g (3% of DV), Dietary Fiber: 0.5g (3% of DV), Sugars: 9g, Protein: 3g, Vitamin A: 0% of DV, Vitamin C: 0% of DV, Calcium: 0% of DV, Iron: 2% of DV

For more Butterfinger goodness, click here.

Happy baking!

Chris

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

 

5 Frightfully Fun and SIMPLE Recipes for Halloween

Avoid the tricks and bring on the treats! Make Halloween extra sweet this year with simple homemade treats. Below are our favorite quick and easy recipes that are sure to delight your guests (and maybe the occasional ghost too).

Spooktacular Pretzels

Spook-tacular Chocolate-Dipped Pretzels are fantastically easy and fun to make! Dip, dunk and sprinkle as you please. Here we are using NESTLÉ BUTTERFINGER and NESTLÉ CRUNCH candy bars plus Spooky NERDS.

Pretzel-Mummies

Creepy yet delightful, these Pretzel Mummies make a great treat for the haunted night ahead.

Spooky Dentures

Keep your kids smiling with these Spooky Dentures. Perfect for Halloween parties!

Halloween Broomsticks

Too cute to pass up, these Halloween Broomsticks made with NESTLÉ BUTTERFINGER Peanut Butter Cups Mini’s are sure to be swept away in no time!

Banana Ghosts

Universally liked by kids and adults alike, these Banana Ghosts couldn’t be any easier to make.

Happy October!

Chris

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Berry Goodness: Two New Recipes

Written by: Chris

Chocolate Filled Raspberries

Let the goodness of berries speak for themselves in these simple and delicious desserts. They are sure to be a hit with kids as well!

While strawberries are available year-round, they are actually in-season April through June. Nothing beats in-season berries! Raspberries are best during the summer months, but available now and tasting pretty spectacular!

Chocolate Filled Raspberries

For this Chocolate-Filled Raspberry recipe, all you need are NESTLÉ® TOLL HOUSE® morsels and fresh raspberries.

For one serving, which is 10 filled raspberries, you need 10 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels and 10 fresh raspberries.

Chocolate Filled Morsels

Simply place one morsel inside of each raspberry. It’s that easy!

Chocolate-Stuffed Berries

For Chocolate-Stuffed Strawberries, all you need are fresh strawberries and NESTLÉ® TOLL HOUSE® morsels. Both semi-sweet chocolate and dark chocolate morsels work great!

Chocolate-Stuffed Berries

Here’s the recipe.

Ingredients for 1 serving (3 stuffed strawberries):

3 fresh strawberries

6 to 9 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels

Chocolate-Stuffed Berries

Cut stem and leaves of strawberries off. To hull, push a fat straw through the bottom of strawberries to the top, removing center portion.

Chocolate-Stuffed Berries

Fill each strawberry with 2 to 3 morsels.

Sometimes simple really is best! I hope you enjoy these recipes as much as we do!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

How to Make Easy Lemon Bars with Sweetened Condensed Milk

Written by : Chris

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Freshen up spring celebrations with these simple, sweet and vibrant lemon bars! Lemon bars are a classic American dessert composed of a shortbread crust topped with a simple, tangy lemon filling.

We’ve simplified the traditional recipe by using sweetened condensed milk. So once you make the crust, all you need to do is whisk together egg yolks, sweetened condensed milk, fresh lemon juice and lemon peel. It couldn’t be easier!

Here’s the recipe for Easy Lemon Bars:

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Ingredients for 20 bars:

Directions:

PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil, leaving a 2-inch overhang. Spray foil with nonstick cooking spray.

BEAT butter, powdered sugar and salt in large mixer bowl until light and fluffy. Gradually beat in flour on low speed just until combined (mixture will be crumbly). Press dough onto bottom of prepared pan.

BAKE for 15 to 20 minutes or until lightly golden.

WHISK together egg yolks, sweetened condensed milk, lemon juice and lemon peel until smooth. Pour over crust. Bake for an additional 25 to 30 minutes or until set. Cool completely in pan on wire rack.

REFRIGERATE for 2 hours or until firm. Using foil overhang, lift onto a work surface; cut into 20 bars. Dust with additional powdered sugar before serving. Squares will hold, covered, in refrigerator for up to 3 days.

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A few tips:
If you make the bars in advance, don’t dust with powdered sugar. Only do this right before serving.

To produce really clean slices, place the baking pan with lemon bars in the freezer for 10 to 15 minutes before cutting. Wipe the knife between cuts. If desired, trim away edges (I didn’t trim all the edges on the photo above, but I did freeze them).

For serving, place bars in individual paper cupcake liners. This way guests can easily help themselves and you don’t need to worry about dessert plates.

Happy spring!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Lemon Spring Tart Ginger Bites with Zesty Lemon Sorbet
Lemon Spring Tart
Ginger Bites with Zesty
Lemon Sorbet

Perfect Pizza Pairings

Written by Cynthia –

Pizza Portion

October is National Pizza Month. And I know what you’re thinking…there seems to be a food holiday for pretty much anything these days. But I must say…who doesn’t love pizza?! I, for one, love all types of pizza and for me, moderation is key, so I’m always looking for ways to combine my cheesy cravings with a nice nutritious balance.

Luckily, Nestlé USA has launched this great Pizza Portion Guide in conjunction with the Balance Your Plate initiative, a way for us to think differently about frozen meals. It’s simple – just combining a slice of pizza or a frozen entrée with fruits and vegetables helps you balance your plate with nutrients you need!

Last week, after a hard day’s work, I went out and grabbed a DiGIORONO® pizzeria!™ pepperoni pizza and put this toolkit to practice. My wish was for a quick and easy weeknight meal that I felt good about. I popped the pizza in the oven and while waiting, grabbed a spring mix of lettuce, threw in some tomatoes, carrots and avocado for a nice refreshing and simple salad. I paired the two and voilà – my 10 minute weeknight meal was ready to go!

Pizza Portion

For the approximate measure, the guide recommends picturing your hand as a pizza slice and enjoying only one or two hands’ worth. I chose one in this case, since I made a larger portion of the salad. Check out more clever ideas for enjoying perfect pizza portions.

Eating additional slices of this pizza deliciousness was definitely tempting, but merely combining it with a handful of leafy greens and fresh produce really managed to be very fulfilling in the end. Mission accomplished!

For more tips and tricks on balancing your plate with pizza, visit http://www.nestleusa.com/nutrition/enjoypizza.

Celebrating Hot and Spicy Food Day

Written by Cynthia – 

Grilled Shrimp Skewers with Roasted Peppers

Today is Hot & Spicy Food Day, for me… one of the best days of the year! Since I come from Mediterranean descent, we don’t eat anything without a little bit of olive oil and a little bit of spice in it. So naturally, in celebration, I made these Grilled Shrimp Skewers with Roasted Peppers. I’m no expert chef, so what I love about this recipe is that it’s so quick and easy to make. I invited a girlfriend over to help me enjoy the fruits of my labor and boy was she fooled! She was pleasantly surprised at how I came up with such a “tasty and elegant-looking dish in such a short amount of time,” were her words to me exactly.

I started off with preparing the marinade, using BUITONI® Pesto with Basil. I love the taste of pesto – it adds such a rich flavor to pastas, salad dressings and marinades. While the recipe calls for some garlic, shallots and olive oil mixed into the pesto, I also added a small teaspoon of red pepper flakes to give it an extra spicy kick. Of course, you can play around with the measurements depending on how spicy or mild you prefer. I personally prefer extra spicy. Chili peppers can also be part of a healthy diet and are a source of Vitamin C to help maintain a healthy immune system.

I opted to use a broiler instead of a griller this time. Right after preparing the marinade, I started working on cutting and then broiling the bell peppers for about 10-15 minutes and then removing the charred skin after they were cooled. My advice would be to definitely prepare the marinade and shrimp first and stick it right in the refrigerator to give it ample time to marinate, while cooking the peppers. In the meantime, I also prepared a side salad using again BUITONI Pesto with Basil. Can’t you tell I just love this pesto! Check out the entire meal plan for these recipes including a starter and dessert here.

I used wooden skewers to alternately thread the shrimp and peppers. Here’s an important tip: Soak the wooden skewers in warm water for 30 minutes to help prevent them from igniting either on the grill or broiler. The hardest part about this recipe? Waiting for the shrimp to be done while smelling the rich aroma of garlic, pesto and peppers take over your kitchen. Well, I must say it was well worth the wait!

Grilled Shrimp Skewers and Roasted Peppers Basted with Basil Pesto

Ingredients for 2 servings:

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil, divided
  • 1 teaspoon finely chopped fresh garlic
  • 1 teaspoon finely chopped fresh shallots
  • 8 (about 8 ounces total) large shrimp, peeled and deveined
  • 3 bell peppers (yellow, red and green)
  • Skewers (NOTE: If using wooden skewers soak in water for 30 minutes before threading.)
  • 1 loaf ciabatta bread (about 6 inches)
  • Fresh basil sprigs for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt to taste

Directions:

PREHEAT grill or broiler.

MIX oil, 2 tablespoons pesto, garlic and shallots in medium bowl. Add shrimp; toss to coat. Marinate in refrigerator.

CUT bell peppers in quarters; grill or broil until skins blister. Place peppers in bowl; cover tightly with foil. Cool until peppers can be handled; remove charred skins.

CUT cooled bell peppers into 1 1/2-inch squares.

THREAD bell peppers and marinated shrimp alternately on skewers; discard any remaining marinade.

TRIM ends off of bread and discard; cut bread in four 1-inch-thick slices. Grill or broil until golden and crispy. Spread remaining 1 tablespoon pesto evenly on bread slices.

GRILL or broil shrimp skewers until shrimp are cooked and turn pink.

PLACE 2 slices of grilled bread on each plate. Remove shrimp and peppers from skewers and arrange on top of bread. Garnish with fresh basil sprigs or with an herb bouquet. Drizzle with lemon juice; season with sea salt.

Related Recipes:

Spicy Corn Soup & Citrus Tuna Skewers Crostini Aperitivo Recipe
Spicy Corn Soup & Citrus
Tuna Skewers
Crostini Aperitivo
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