recipes

Football-Shaped Chocolate Peanut Butter Balls (Buckeyes)

/ Melissa (I Crashed the Web) / Leave a comment

Fun fact – back in my PR agency days, we had to come up with creative ways to say “Super Bowl.” We could never use the terminology Super Bowl when promoting any specials/promotions/deals, etc. Because of the NFL’s strict trademark rules, we had to say things like, “The Big Game” or “Sunday’s Game” or “Game Night,” etc.  So if you’re ever watching a TV ad or seeing a company tweet about their “Game Day Special” that’s why they’re not saying Super Bowl or even a team name.

Anyway, I digress. But as you’re getting ready for the Big Game – and looking for a treat to make to bring with you, here’s a fun idea!

I love buckeyes. I love anything peanut butter and chocolate. So if you’re wondering what I’m making to bring to this weekend’s festivities, in addition to Donna Kelce’s chocolate chip cookies, I’ll be sharing these delicious treats – football-shaped buckeyes!

If you’re not from the Midwest, haven’t ever lived in the Midwest, or not a big candy person, you may not know what a buckeye is — here’s a full buckeye recipe and explanation.  This recipe expands upon that to make something football themed. It’s tasty and fun to make!
buckeye footballs

Football-Shaped Chocolate Peanut Butter Balls (Buckeyes)

Here’s what you need:

For the peanut butter filling:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 Tablespoon vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar

For the outer layer”

  • 1 12-oz package of semisweet chocolate chips
  • 1 Tablespoon of Crisco or shortening
  • White frosting or icing– I used about 1/3-1/2 tube of Betty Crocker white decorating tube icing – you can also make your own white icing, but I went the easy way and this was perfect with the #5 decorating tip

Here’s what you do:

    1. Line a baking sheet with foil or waxed paper.
    2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar. Mix well (I use my KitchenAid) until it forms a stiff dough.
    3. Shape dough into balls, and then pinch the sides to make the ball into a football shape.
    4. Place each peanut butter football on the pan and then chill in the refrigerator for at least one hour or freezer for 30 minutes.
    5. When firm, it’s time to make the chocolate coating! Melt shortening and chocolate together in a microwave-safe bowl. I recommend checking the chocolate every 30 minutes and stirring. It’s done when the chocolate looks *almost* all melted – you should then remove from microwave and be able to stir until smooth.
    6. Remove the peanut butter footballs from freezer. Dip each football into the melted chocolate until fully covered. I placed mine on a small fork but they also sell chocolate dippers. Return the chocolate-covered football to the wax paper/foil and repeat until all are covered.
    7. When chocolate is set, you can add the laces. Using your white icing, draw the laces onto the footballs.
    8. Refrigerate for 30 min to one hour to set completely. Enjoy!

I want to know – have you heard of a Buckeye as a dessert before?

Do you love peanut butter and chocolate like I do?

Any other football-themed desserts you enjoy?

I Made Donna Kelce’s Chocolate Chip Cookies

/ Melissa (I Crashed the Web) / 2 Comments

Do you know who Donna Kelce is?

She’s Travis and Jason Kelce’s mom. Which brings me to ask … do you know who Travis and Jason Kelce are?

I understand you may not. If you’re not 1) From Cleveland OR 2) A fan of football OR 3) A fan of Taylor Swift, the Kelce boys may not be on your radar. (And if they’re not – they’re brothers from Cleveland Heights, Ohio who now are in the NFL. Travis Kelce is currently dating Taylor Swift).

But we’re talking about cookies! Not football. Anyway, these cookies went famous after Mama Kelce was seen giving her sons a container of them before last year’s Super Bowl, and also gave the Today Show anchors a sample when she was on air with them. But it wasn’t until my phone sent me a link with the headline to this recipe a week ago that I first heard of them.

My phone suggests links based on my click habits – and surprise surprise, most of the links are baking OR running related. I normally would’ve tossed this recipe aside – who needs another chocolate chip cookie recipe – but I had book club and realized that would be the perfect venue to taste them!

I pretty much made this recipe to the T with the exception of two areas – I didn’t have Ghiradelli chocolate chip cookies (I used a combination of Nestle, Trader Joe’s and Target, because that’s what I had) and I didn’t have cold cream butter – I used Costco unsalted butter. I admit that I was unsure if I’d like them – I’m more of a big doughy cookie fan, and also don’t love cinnamon mixed with chocolate.

What was the verdict from my taste testers – my family and book club ladies?

They were a hit! Some guessed the cinnamon, others couldn’t even tell it was in there. Likewise, I was surprised with how much I enjoyed the texture – they weren’t big doughy cookies but they were crispy and chewy in just the right way.

Would I make them again?

Maybe – they were good but there were a few extra steps and ingredients required that aren’t in my typical cookie recipe AND they require time to sit so they may not become my go-to cookie in a pinch. But they were good enough to share and my kids loved them!

Mama Kelce’s Chocolate Chip Cookies

(originally shared from the Today Show website)

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POWER Muffins (a.k.a. Sweet Potato, White Bean, Spinach + Banana Muffins)

/ Melissa (I Crashed the Web) / 3 Comments

Those of you who aren’t new around here know that my kids love muffins. In fact, when my oldest was a toddler, we called him the Muffin Man, because he ate so many of them. So since then, I’m always looking for a good muffin recipe that is healthy, easy to make, and kid approved. And now that he’s in school and taking nut-free snacks, I am making more muffins that are nut free so he can bring them in. 

These muffins have protein, fiber and vegetables. Oh, and chocolate! What’s not to like? That’s why we call them POWER muffins! 

Power muffins - i crashed the web

POWER Muffins

Here’s what you need:

  • 1 cup sweet potato, cooked and mashed
  • 1/2 banana (about 1/3 cup mashed)
  • 1/3 cup fresh spinach
  • 1 can great northern beans, rinsed and drained
  • 1/3 cup avocado oil
  • 1/3 cup maple syrup
  • 2 eggs  
  • 1 teaspoon cinnamon  
  • 1/3 cup oats
  • 1/4 cup flaxseed
  • 1/2 cup flour (I’ve used white whole wheat and all purpose)
  • 1 teaspoon baking soda
  • 1/3 cup chocolate chips

Here’s what you do:

  1. Preheat the oven to 375 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a food processor, combine sweet potato, banana, spinach, beans, eggs, oil and syrup.
  3. Add cinnamon, oats and flaxseed and mix well.
  4. Add in flour and baking soda and pulse a few times until combined.
  5. Divide the batter evenly between 12 muffin cups. Sprinkle chocolate chips on top.
  6. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. 
  7. Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave. 

20220410_170101

Seeking a non-healthy muffin? Give these a try instead!

Some questions for you:

  • What do you do with spinach? We just bought a big tub of it at Costco!
  • What’s a healthy-ish recipe you made recently?

Peanut Butter Lovers Blondies

/ Melissa (I Crashed the Web) / 2 Comments

We had a few rainy days in Cleveland last week, and B was busy, which meant that I was trying to find ways to entertain 3 (!) kids inside our house. One of the things that we all love to do – well, except for GM, but we’ll find out about that soon enough! – is bake. And luckily, I’d been dreaming up these bars for a while, so when we had one rainy day and I asked the kids if they wanted to bake (and they said yes!), I knew exactly what we’d make.

I love the combination of chocolate and peanut butter. Especially when there’s not TOO much chocolate involved. Which is probably why I love Reese’s peanut butter cups and pieces. Thus, this recipe.

This recipe uses my standard blondie recipe, plus a few additional add-ins to make it perfect for peanut butter lovers! If you wanted to use a peanut butter cookie base, you could make this EXTRA peanut buttery! But this is perfect if you want a chocolate chip cookie with some added peanut butter candy.

Peanut Butter Lovers Blondies Continue reading →

Healthyish Banana Zucchini Muffins

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My kids love muffins. They always have. And who could blame them? Tiny pieces of cake in a muffin-like single-serving shape? What’s not to like?

IMG_20210112_083127_447

These muffins are sweet enough that my kids call them “treat muffins” (they’re sweeter than my spinach/zucchini/carrot muffins), but healthy enough to be called “healthyish.” They use honey instead of refined sugar, and white whole wheat flour. I also add in half a zucchini for some moisture and added veggies – but these truly taste like just your every day banana muffins! They’re easy to make if you have about 2 bananas on hand, so much that I’ve asked my family to set aside 2 bananas and NOT eat them, just so we can make these. 

healthy banana zucchini muffins - i crashed the web

Healthyish Banana Zucchini Muffins

Here’s what you need:

  • ½ cup honey
  • ⅓ cup avocado oil
  • 2 eggs
  • 2 large bananas, mashed (mine came out to be a little over 1 cup in volume)
  • 1/2 zucchini, grated – pat with a paper towel to remove excess moisture (Note – I have made these without zucchini and haven’t had to change anything up, they’re still good just no added veggie)
  • ¼ cup almond milk (this is my favorite almond milk; you can use regular milk if you like)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (my kids love cinnamon, but if you’re not a big fan you can omit this or add in less)
  • 1 ¾ cups white whole wheat flour  
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • blueberries, optional

Here’s what you do:

  1. Preheat the oven to 325 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a large bowl, mix honey, avocado oil and eggs.
  3. Add in the mashed bananas, grated zucchini, milk and vanilla extract. Mix well.
  4. On the side, combine the dry ingredients — the cinnamon, flour, salt, baking soda. Add into the wet mixture and mix until just combined. DO NOT overmix!  
  5. Optional — add in blueberries or other add-ins. Suggestions include dried cherries or chocolate chips 🙂 I added in blueberries to a few of the muffins but not all. If you want to have blueberry (or another add-in) throughout, add in about 3/4-1 cup. 
  6. Divide the batter evenly between 12 muffin cups. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. Mine took about 24 minutes.
  7. Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave. 

Nutrition info (I borrowed this from MyFitnessPal – I am not a dietician, just someone who likes to bake and make treats sometimes a little healthier, and I can’t claim 100% accuracy)

banana muffins

Seeking a non-healthy banana muffin? Give these a try instead!

Some questions for you:

  • Do you have a go-to muffin recipe?
  • What’s a healthy-ish recipe you made recently?

Raspberry Almond Bars

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Here’s another quarantine treat that we’ve perfected over here – raspberry almond bars.

I’ve made these three times since March. That’s how much the family has enjoyed them. FW even requested these (along with ice cream) be his birthday treat, instead of cake! (He takes after me — who needs cake when you can have cookies, ice cream, etc.)

These are so easy. If you are looking for a delicious almond/fruit-like treat, I highly recommend these. The first time I made these, I didn’t have almond extract and used vanilla instead. They came out good, but if you love almond as much as I do I definitely recommend using almond extract! We also made them with a few different types of jellies and jams so far. Raspberry has been my favorite so this is our favorite combination — raspberry almond. If you want to half the recipe you can, you just need to put them in an 8×8 pan and then adjust the baking time (may not take as long but keep an eye on it!).

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Crockpot Chicken, Sweet Potato and Cauliflower Curry

/ Melissa (I Crashed the Web) / 4 Comments

I love easy slow cooker meals that can be prepped ahead of time, are healthy, delicious and don’t take a lot of preparation. Slow cooker meals that require no cooking ahead of time (what’s the point of that?!) or browning of meat. Kid-friendly slow cooker meals. And, slow cooker meals that are just as good in the summer as they are in the winter.

That is why I love this dish. My husband, baby girl and I all love it. (Confession my picky toddler won’t eat any of it but the sweet potatoes) I can make it ahead of time AND it tastes good 1-2 days later! If you’re looking for an easy, healthy weeknight crockpot meal, here it is.

Crockpot Chicken, Sweet Potato and Cauliflower Curry

Here’s what you need:

  • 1 15 oz can full-fat coconut milk
  • 1/2 cup chicken broth low sodium
  • 3 tablespoons curry powder
  • 1 pound boneless skinless chicken breasts
  • 1/2 whole cauliflower, chopped (about 1 1/2 to 2 cups)
  • 1 medium onion thinly sliced
  • 15 oz can chickpeas drained and rinsed
  • 2 medium sweet potatoes, diced
  • 15 oz can diced tomatoes
  • 1 cup frozen green peas
  • Optional; for serving: Rice, cauliflower rice, quinoa

Here’s what you do:

  • Combine coconut milk, chicken broth and curry powder and add to the bottom of your slow cooker.
  • Add chicken breasts, cauliflower, onion, chickpeas, canned tomatoes and sweet potatoes. Gently toss together to make sure everything is coated with coconut milk/broth/curry.
  • Cook on Low for 7 to 8 hours or High for 4 hours.
  • OPTIONAL: Depending how much broth/juice you have after cooking, you can take out 1-2 cups of broth mixed with cauliflower and sweet potato and blend until mushy (yes that’s the technical term) before putting back in. I love doing this as it adds a nice thick sauce.
  • Stir in peas 5 minutes before serving. I like to serve mine over cauliflower rice for even more cauliflower goodness. But, you may enjoy it over regular rice, quinoa or even just with a side of naan.

Some questions:

  • What’s your go-to slow cooker meal?
  • Do you like curry?

Summery Grilled Chicken, Avocado, Goat Cheese and Cherry Salad

/ Melissa (I Crashed the Web) / 1 Comment

Now that I’m no longer pregnant and I’m nursing, I’m trying to make a conscious effort to eat healthy again. What does this mean for me? It doesn’t mean cutting out sweets (sorry LM, but I have a sweet tooth!), but instead, it’s about balance. Which means finding ways to get my veggies in.

When I was pregnant, I was turned off by salads and a lot of veggies for some reason. But now that I’m not, I am happy to eat them again! There are only 2 things getting in my way:

  1. I’m turned off by boring food – if I’m going to have a salad, I want it to be FUN!
  2. I don’t have much free time lately. My hands are full literally most of the day (see: nursing a newborn) and then at night when I’m juggling 2 kids, one of whom is a needy and hungry toddler, I don’t feel like spending too much time preparing a meal.

That’s where this salad comes in. It’s anything BUT boring – look at it! It’s colorful! Doesn’t it just shout, “summer”?

AND it can be prepped in advance. I was able to prep all the ingredients throughout the day and then it only took 2 minutes to pull it together at dinner time. Plus, Half of the ingredients were things that I could put on FW’s plate, too, so we all could enjoy a similar dinner, which doesn’t happen often!

See FW’s food vs ours

I can barely call this a recipe because it’s just throwing a few foods together, but in case this inspires you – here it is.

Summery Grilled Chicken, Avocado, Goat Cheese and Cherry Salad

For us, this served 2

Here’s what you need:

  • 1/2 cup chopped grilled chicken – I got lucky and B had grilled the night before so we had leftover grilled chicken
  • 1/2 cup crumbled goat cheese
  • 1/2 avocado, chopped
  • 4-6 cherries, pitted and sliced in half – I used Skylar Rae cherries* because of their sweetness, firm texture and beautiful color
  • 3 cups lettuce
  • 1/2 cup other veggies of your choosing – I did roasted sweet potatoes and sliced carrots
  • 1/2 cup other protein of your choosing – I did chickpeas, hard-boiled egg and ham
  • Your favorite dressing – mine is an easy balsamic dressing with mustard (similar recipe, here)

Here’s what you do:

  1. Prepare your ingredients. Measure out your chicken, goat cheese, avocado and cherries. The Skylar Rae cherries are perfect for this salad because of their sweetness and nice crisp texture.
  2. Place on top of lettuce.
  3. Gather other ingredients of your choice – I also added roasted sweet potatoes, carrots, chickpeas, hard-boiled egg and ham. Some other toppings that would be good include tomato, sunflower seeds, mushrooms, edamame, etc. Also, this could easily be a vegetarian salad – simply swap out the chicken and ham for other proteins, such as lentils.
  4. Top with salad dressing.

See how easy that was? Enjoy!

*Disclaimer: Stemilt sent me some complimentary Skylar Rae cherries, and I loved them. I mostly just ate them, but also put them into this salad. All views are my own.

Thinking Out Loud: Summer Edition

/ Melissa (I Crashed the Web) / 2 Comments

I have so many random things on my mind that I think it’s the PERFECT time for a Thinking Out Loud post. It’s been a crazy few weeks, but here are a few things I’ve been thinking about:

Home Renovations …

B and I (or should I say B) are knee deep in some serious updates/renovations. I hope to have more to show soon, but he just tore down a ceiling (and wallpaper) in the dining room and then put one back up. I’ve never looked at ceilings so much as I have the past week or so. And now they’re all I notice!

Shopping …

I’m feeling in a serious fashion funk and I need want some new clothes. Ever since I went to the Saks blogger brunch/fashion show, I’ve been really wanting to get some new clothing items. BUT with the aforementioned home reno, I know I should be saving money. Le sigh. Still, it’s Nordstrom’s anniversary sale and here are some items I’m admiring (from afar):

This Bootie

This sweater

And while we’re at it, these non-Nordstrom items have been calling my name:

From J Crew

From Loft

Running (or NOT Running) …

I hurt my piriformis a few weeks ago and haven’t run since. That’s right, I’m going on 2+ weeks with NO runs. This is the longest I haven’t run since giving birth a year ago and I do NOT like it. I’m going a little stir crazy! Sorry in advance to anyone I snap at …

How I feel…

Cooking …

Now that FW is one, I’m trying really hard to find some foods he will eat. He is a picky eater has a refined pallet, and it’s getting hard to find foods that he, me and B will all eat. Oh, and FW has low iron and doesn’t like meat so I’m trying to find things with iron and/or protein. Some of the newest things I’ve tried:

Spicy Chickpea Burgers (without the spice for FW) >> I liked them as did B, but FW wasn’t a fan

Spinach Banana Muffins >> We all like these!

Crockpot Spicy Peanut Chicken  (without the spice for FW) >> I liked it, B sorta liked it and FW just spit it and threw it out

Cauliflower tots >> I liked them, B didn’t try and FW may have liked them (he didn’t eat them at home but school said he did …)

So, we’re 1ish for 4 …. any tips? Food or recipe suggestions?

And that’s about all the brain randomness from me this morning. Cheers to it almost being Friday!

Some questions for you:

  • Any recipes for picky eaters? Ideally something that an adult and a one-year-old would eat? Please?
  • What’s a fashion item you want right now?
  • What’s the last home renovation/DIY thing you did?

PS – Happy birthday MOM!!! You are a great mom and wonderful grandma … ❤

 

 

 

Fresh Cherry and Double Chocolate Almond Scones

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Do you like fruit? I love fruit. Fresh, juicy fruit is something I crave pretty much year-round. When I was pregnant last year, I couldn’t get enough fruit. And now, FW is a fruit fiend. He’ll eat pretty much any fruit!

This time of year especially, I can’t get enough stone fruit. Nectarines. Peaches. Cherries. So, when Northwest Cherries reached out and asked if I’d like to try some of their cherries, I of course said yes.

The Northwest U.S. is actually known for seven varieties of cherries, including Bing cherries, the most popular cherry in North America, and Rainiers. You can typically spot the sweet cherries by their darker red skins – in general, the darker, the sweeter.

So, while I’ve been enjoying eating cherries by the handful (and spitting out the seeds … so ladylike), I’ve also been enjoying testing out different recipes using my delicious bounty. In addition to making these cherry pie bars, I have also been dabbling in the scone game (or should I say Game of Scones? #nerdhumor).

These scones are a great way to use some fresh cherries, but also just great in general. The combination of cherry and almond is great, and the dark and white chocolate picks up on the cherries’ sweetness.

The only part about this recipe I don’t like? Chopping and seeding the cherries. But, if you can get past that, then I highly recommend you make these.

Luckily, B decided that he doesn’t mind chopping and seeding cherries, so I see more cherry recipes in my future. If you don’t have yourself a B to chop the cherries, I suggest you wear clothes you don’t care about and be prepared to have deep red cherry hands for a little while!

Fresh Cherry and Double Chocolate Almond Scones

Makes about 12 scones

Here’s what you need:

  • 3 1/4 cups flour
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups cold butter, sliced into pieces
  • 1 cup unsweetened coconut milk
  • 1 teaspoon almond extract
  • 1 cup of your favorite chocolate chopped up or chips – I used 1/2 cup semisweet and 1/2 cup of white chocolate chunks
  • 1 1/2 cups fresh cherries, pitted and chopped

Here’s what you do:

  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers or a fork, cut in butter until the batter resembles coarse crumbs.
  3. Add in coconut milk and almond extract. Combine until batter is wet and sticky.
  4. Fold in cherries and chocolate. Combine with a spatula or spoon until dough is evenly mixed.
  5. Divide dough in half and pat down into two even circles about 1 inch high.  Cut into 6 triangles.
  6. Bake on an oven sheet lined with foil or parchment paper for 12-14 minutes. Enjoy!

Some questions for you:

  • What’s your favorite fruit?
  • Do you like fruit desserts?

Disclosure: Northwest Cherries provided me some cherries to sample. All reviews and opinions are my own.