Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Waiting for Beautiful -and- Cherry Amaretto Kuchen Bars

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

I’ve been waiting for Beautiful. My beautiful baby.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Some of the most beautiful things are worth waiting for. Like my baby girl. My baby girl has been putting me through ups and downs like you wouldn’t believe. They say each baby is different and they weren’t kidding. My fourth baby, my baby girl, has had me in the hospital waiting for her six times to date. Each time I get more and more anxious to hold her, and more and more anxious to see her. I’m sad that I don’t get to take her home because she’s not ready to leave her warm womb, but she’s happy there.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

I made these Cherry Amaretto Kuchen Bars during one of my many cherry cravings while pregnant with this little girl. They’re beautiful just like I imagine her to be, bright and vibrant, and sweet as sugar and spice. But the good thing about these Cherry Amaretto Kuchen Bars is you don’t have to wait too long for them.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

These delicious Cherry Kuchen Bars are ready from start to finish in less than one hour. These bars are bursting with cherry and almond flavor on a rich buttery cake like crust and drizzled with amaretto icing. These bars go perfect with a hot cup of black coffee.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

So let’s stop the waiting and make these bars now because these beautiful bars need to be in your kitchen and on your table today.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Cherry Amaretto Kuchen Bars

Ingredients:
1 cup butter, softened
1 3/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
2 1/2 cups all purpose flour
1/2 cup almond flour
1 21-ounce can cherry pie filling (or substitute your favorite)
3 Tb sugar
3 Tb almond liquor
1 tsp almond extract

1 1/2 cups powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons of almond liquor

Directions:
Preheat the oven to 350°F. Begin by mixing the 3 tablespoons almond liquor and 3 tablespoon sugar with 1 teaspoon almond extract with the cherry pie filling in a small bowl and set aside.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

In a large stand mixer beat the softened butter with the sugar, baking powder, and salt until light and fluffy. Add the eggs one at a time, combining well after each addition. Beat in the vanilla.

Whisk together the flour and almond flour and slowly add to the butter and egg mixture until combined. Set aside 1 1/2 cups of the dough.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Press the remaining mixture into the bottom of a large baking pan about 15″ x 10″ x 1″. Bake for 12 minutes.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Carefully remove the baked crust from the oven and spoon the cherry pie filling onto the top of the crust, spreading evenly.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Using the reserved dough, arrange the batter over the pie filling in an even pattern with a spoon.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Return the bars to the oven for 30 minutes or until the top is light brown.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Cool on a wire rack for 10 minutes.

In a small bowl combine the sifted powdered sugar with the vanilla extract and the almond liquor until a smooth consistency. Drizzle the icing over the cherry kuchen bars. When the icing has set, cut the bars into as many or as little servings as you like. This typically serves 32.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Now that you’re done waiting for your beautiful, I’ll continue waiting for my Beautiful. And in case you were wondering why you haven’t seen me for a couple of weeks, that’s where I’ve been — waiting for Beautiful.

And if you don’t see me for a while, I met my Beautiful.

Recipe derived from Dear Crissy

Cherry Amaretto Kuchen Bars

Prep Time: 18 minutes

Cook Time: 42 minutes

Total Time: 60 minutes

Number of servings: 32

Per Serving 201 calories

Fat 8 g

Carbs 31 g

Protein 2 g

32

Cherry Amaretto Kuchen Bars

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Bars

  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon almond extract
  • 2 1/2 cups all purpose flour
  • 1/2 cup almond flour
  • 1 21-ounce can cherry pie filling (or substitute your favorite)
  • 3 Tb sugar
  • 3 Tb almond liquor
  • 1 tsp almond extract
  • For the Icing

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons of almond liquor

Instructions

  1. Preheat the oven to 350°F. Begin by mixing the 3 tablespoons almond liquor and 3 tablespoon sugar with 1 teaspoon almond extract with the cherry pie filling in a small bowl and set aside.
  2. In a large stand mixer beat the softened butter with the sugar, baking powder, and salt until light and fluffy. Add the eggs one at a time, combining well after each addition. Beat in the vanilla.
  3. Whisk together the flour and almond flour and slowly add to the butter and egg mixture until combined. Set aside 1 1/2 cups of the dough.
  4. Press the remaining mixture into the bottom of a large baking pan about 15″ x 10″ x 1″. Bake for 12 minutes.
  5. Carefully remove the baked crust from the oven and spoon the cherry pie filling onto the top of the crust, spreading evenly.
  6. Using the reserved dough, arrange the batter over the pie filling in an even pattern with a spoon.
  7. Return the bars to the oven for 30 minutes or until the top is light brown.
  8. Cool on a wire rack for 10 minutes.
  9. In a small bowl combine the sifted powdered sugar with the vanilla extract and the almond liquor until a smooth consistency. Drizzle the icing over the cherry kuchen bars. When the icing has set, cut the bars into 32 servings.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Upside Down Tamale Pie

Upside Down Tamale Pie | Famished Fish, Finicky Shark

One thing I was quite fond of as child as much as cookbooks was of course, food. Specific dishes stand out in my mind that I loved. And I really have no idea when I had tamale pie, or how it tasted, but that is one meal that stands out in my mind-and my mouth-that was full of meaty flavor and a soft corn crust.

I swear the one I loved had more of a tamale appeal, with masa harina to smooth out the texture and hold the corn flavor. So when I recreated this Upside Down Tamale Pie, I switched it up with masa harina to hold in that corn flavor-and get rid of the gluten for my Jesse bear.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

The crust-oh so flavorful with a sweet corn taste. And the filling-loaded with tomatoes and meaty goodness. All topped with a savory green chile sauce and melting cheddar cheese.

This was one good tamale pie!

Upside Down Tamale Pie

Tamale Base
2/3 cup masa harina (corn flour)
1/2 cup yellow corn meal
3 Tb sugar
1 Tb baking powder
1/4 tsp salt
2 Tb vegetable oil
1/3 cup milk
1 egg
1 can cream style corn

Ground Beef Topping
1 lb ground beef
1/2 white onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
4-6 tomatoes, chopped
1 10oz can green enchilada sauce
1 cup cheddar cheese, shredded

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Begin by preheating the oven to 400F.

Whisk together the masa harina and corn meal, sugar, baking powder and salt. Stir in the vegetable oil, milk and egg and mix well.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Stir in the cream style corn.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Spray a casserole dish with cooking spray and pour in the tamale base.
Bake for 25 minutes or until set.

Meanwhile in a large skillet, over medium heat, brown the ground beef with the onion, bell pepper and garlic.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Drain the beef if there is more than 1 Tb of grease in the pan. Otherwise, add the chopped tomatoes. We like a lot!

Cook the beef mixture until the tomatoes are tender.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

When the tamale base is done remove the corn bread from the oven and reduce the oven temperature to 350F.

Poke holes generously in the tamale base with a fork or the back of a wooden spoon. Pour the enchilada sauce over the top.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Pour the meat mixture over the sauced up tamale base.

Cover and bake for 20 minutes.

Remove the lid and sprinkle with the shredded cheese.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Bake 5-10 minutes more until bubbly and cheese is melted.

Remove from oven and cool 10 minutes before serving.

Garnish with fresh chopped cilantro and sour cream if desired.

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Now we know you want to scarf this down, but don’t forget the cooling! The roof of your mouth may hate you for it. :)

Upside Down Tamale Pie | Famished Fish, Finicky Shark

Now don’t you wish this had smellovision?

Upside Down Tamale Pie

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 6

Per Serving 625 calories

Fat 36 g

Carbs 47 g

Protein 30 g

6

Upside Down Tamale Pie

Weight Watchers PointsPlus®: 17

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Tamale Base

  • 2/3 cup masa harina (corn flour)
  • 1/2 cup yellow corn meal
  • 3 Tb sugar
  • 1 Tb baking powder
  • 1/4 tsp salt
  • 2 Tb vegetable oil
  • 1/3 cup milk
  • 1 egg
  • 1 can cream style corn
  • For the Ground Beef Topping

  • 1 lb ground beef
  • 1/2 white onion, chopped
  • 1 bell pepper, chopped
  • 1 clove garlic, minced
  • 4-6 tomatoes, chopped
  • 1 10oz can green enchilada sauce
  • 1 cup cheddar cheese, shredded

Instructions

  1. Begin by preheating the oven to 400F.
  2. Whisk together the masa harina and corn meal, sugar, baking powder and salt. Stir in the vegetable oil, milk and egg and mix well. Stir in the cream style corn. Spray a casserole dish with cooking spray and pour in the tamale base. Bake for 25 minutes or until set.
  3. Meanwhile in a large skillet, over medium heat, brown the ground beef with the onion, bell pepper and garlic. Drain the beef if there is more than 1 Tb of grease in the pan. Otherwise, add the chopped tomatoes. Cook the beef mixture until the tomatoes are tender.
  4. When the tamale base is done remove it from the oven and reduce the oven temperature to 350F. Poke holes generously in the tamale base with a fork or the back of a wooden spoon. Pour the enchilada sauce over the top.
  5. Pour the meat mixture over the sauced up tamale base. Cover and bake for 20 minutes.
  6. Remove the lid and sprinkle with the shredded cheese.
  7. Bake 5-10 minutes more until bubbly and cheese is melted. Remove from oven and cool 10 minutes before serving.
  8. Garnish with fresh chopped cilantro and sour cream if desired.

 

 

 

 

 

 

 

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

I’ve never made blondies-ever. I’ve always wanted to though. I mean, the same chewy goodness as a brownie, with the sweet simplicity of brown sugar sweetness baked into every soft bite.

What the heck was wrong with me!?! Why didn’t I make these sooner??? A friend of mine that had the pleasure of tasting these told me she would buy these from a bakery. Love it!

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Well the fall is almost here. And it’s about time I Fill the Cookie Jar-with these Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Why these cookies? Because Fall is my  favorite time of the year and it means pure comfort. And I am always comforted by a soft chocolate chip cookie, which is exactly what these blondies reminded me of! And of course, the oatmeal streusel topping adds a nice crisp cinnamon touch.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Ingredients:

Blondies:
1/2 cup butter
1/2 cup brown sugar, packed
1/3 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp salt
3/4 cup chocolate chips
1/2 cup chopped cashews

Oatmeal Streusel Topping:
1 1/4 cup rolled oats
2 Tb flour
1/3 cup brown sugar, packed
1 tsp cinnamon
6 Tb cold butter, cut into chunks

2 Tb chocolate chips, melted

Recipe derived from Once Upon a Chef

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Melt the butter and add the sugars. Beat well with a mixer.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Add the egg and vanilla and beat well.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Then add the flour and beat until combined. Be careful not to over mix the batter.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Stir or beat in the nuts and chocolate chips.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Spread the batter in a 8×8 square baking dish that has been lined with parchment paper and sprayed with cooking spray.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Prepare the oatmeal streusel topping by combining the oatmeal, flour, brown sugar and cinnamon. Mix until combined.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Beat in the cold butter chunks until the mixture is crumbly.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Sprinkle the streusel topping evenly over the blondie batter.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Bake for about 30 minutes, until a toothpick inserted near the center comes out clean.

Heat the 2 Tb chocolate chips in the microwave at 50% power for about 30-60 seconds until melted.

Using a fork, drizzle the chocolate over the entire pan of blondies.

Cool completely.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

When the blondies have cooled, carefully lift them out of the pan by the parchment paper handles and cut into 16 squares.

Store in a covered container in the refrigerator up to 2 weeks.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Don’t forget to share these with your friends-you won’t want to keep them all in the house!

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 16

Per Serving 295 calories

Fat 16 g

Carbs 36 g

Protein 4 g

16

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Blondies

  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp salt
  • 3/4 cup chocolate chips
  • 1/2 cup chopped cashews
  • For the Oatmeal Streusel Topping

  • 1 1/4 cup rolled oats
  • 2 Tb flour
  • 1/3 cup brown sugar, packed
  • 1 tsp cinnamon
  • 6 Tb cold butter, cut into chunks
  • 2 Tb chocolate chips, melted

Instructions

  1. Preheat the oven to 350F. Prepare a 8×8 square baking dish by lining with parchment paper and spraying with cooking spray. Allow some parchment paper to hang over the edges for easer cutting later.
  2. Melt the butter and combine with the sugars in a large bowl or stand mixer. Beat well. Add the egg and vanilla and beat well. Then add the flour and beat until combined. Be careful not to over mix the batter. Stir or beat in the nuts and chocolate chips.
  3. Spread the batter in the prepared baking dish.
  4. Prepare the oatmeal streusel topping by combining the oatmeal, flour, brown sugar and cinnamon. Mix until combined. Beat in the cold butter chunks until the mixture is crumbly. Sprinkle the streusel topping evenly over the blondie batter.
  5. Bake for about 30 minutes, until a toothpick inserted near the center comes out clean.
  6. Heat the 2 Tb chocolate chips in the microwave at 50% power for about 30-60 seconds until melted. Using a fork, drizzle the chocolate over the entire pan of blondies.
  7. Cool completely before cutting into 16 even squares, using the parchment paper to lift the bars out of the pan.

Notes

Store in a covered container in the refrigerator up to 2 weeks.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Gluten Free Peanut Butter Chocolate Cupcakes

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Yesterday was our Finicky Shark’s 8th birthday! Wow how the time flies with kids. One minute they are this teeny little infant and the next they are a small youth ready to explore the world.

In Jesse’s world, we keep him 90% gluten free. Gluten free when we know leaving out gluten will help his behavior in school, and gluten full on times like the weekends when he just wants to be himself.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

These cupcakes were a special request by our Jesse bear. He wanted a Reese’s Cake and mommy found this recipe to try out the idea. I plan to make him a big cake when we finally celebrate his birthday with a party.

But until baby #4 arrives, it’s no big party planning for me, doctor’s orders.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

In case you didn’t get a good look at these cupcakes, they are moist, chocolaty, peanut butter frosted and filled with homemade peanut butter chocolate spread and melt in your mouth delicious. And they are not made with traditional wheat free flour, but with garbanzo beans! And you really would never know with these. Trust me, I told no one-and they all loved them! Even the kiddos scarfed them down and gave mommy two thumbs up!

You can skip the cream filling, or fill them with your favorite pudding flavor, too.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Gluten Free Peanut Butter Chocolate Cupcakes

Cupcakes:
1 15 oz can salt free garbanzo beans, rinsed and drained
4 eggs, divided
3/4 cup, plus 2 Tb sugar
1 tsp vanilla
5 Tb butter
5 Tb cocoa powder
1 tsp baking powder
1/2 tsp baking soda
4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)

Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter
2 cups powdered sugar
2 Tb milk

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.

In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition.

Add the garbanzo mixture to the butter and egg mixture and blend well.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Add the baking soda, baking powder and the cocoa and mix until combined.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Scoop the cupcake mixture into each of the sprayed liners.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Cool completely.

Meanwhile prepare the Peanut Butter Frosting.

In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag with a tip or a plain tube, frost the cooled cupcakes in a swirl pattern.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Decorate with chocolate jimmies and single peanut, or as desired.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Enjoy immediately or refrigerate in a covered container and consume within one week.

Gluten Free Peanut Butter Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 435 calories

Fat 27 g

Carbs 44 g

Protein 9 g

12

Gluten Free Peanut Butter Chocolate Cupcakes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cupcakes

  • 1 15 oz can salt free garbanzo beans, rinsed and drained
  • 4 eggs, divided
  • 3/4 cup, plus 2 Tb sugar
  • 1 tsp vanilla
  • 5 Tb butter
  • 5 Tb cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)
  • For the Frosting

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 Tb milk

Instructions

  1. Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.
  2. In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.
  3. Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition. Add the garbanzo mixture to the butter and egg mixture and blend well. Add the baking soda, baking powder and the cocoa and mix until combined.
  4. Scoop the cupcake mixture into each of the sprayed liners.
  5. Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.
  6. Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.
  7. Cool completely.
  8. Meanwhile prepare the Peanut Butter Frosting. In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.
  9. Using a pastry bag fitted with a decorative tip or a plain tube, frost the cooled cupcakes in a swirl pattern.
  10. Decorate with chocolate jimmies and single peanut, or as desired.

Notes

Enjoy immediately or refrigerate in a covered container and consume within one week.

Based on this recipe here by Chocolate and Carrots

*Please note, these cupcakes are very rich and fatty, but omit the peanut butter frosting and filling and you have a healthy treat for any chocolate cupcake craving.

 

 

 

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

My daddy went to Ireland for 4 weeks. And then he decided to visit family in Germany for 2 more weeks.

Yea, he’s just having a little fun. Remember my dad with the incredibly large green thumb and my incredibly huge zucchinis?

Well before he left, he brought us a LOAD of garden vegetables. Fresh, organic, sweet and delicious.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I was beside myself on what to do with these. I had onions, tomatoes, zucchinis, and eggplant. Roasted vegetables sounded heavenly. Putting them in a soup seemed like perfection. Adding little bitty pasta shells screamed, “make me now!”

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

So I did just that. I simply roasted a huge tray of those organic vegetables-every single one of them, in plenty of sea salt and olive oil.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I added the vegetables to a blender a bit at a time. Check out those white eggplants!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And I added some cooked pasta shells and some chicken broth (you can use vegetable broth!)

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And boy did I make some perfectly Roasted, perfectly Savory, perfectly Sweet and Vine Ripe-Roasted Garden Vegetable Soup.

And it only took me about an hour from start to finish.

Yea, when my green thumb daddy comes back from his trip, I’m hitting him up for more vegetables…and maybe this time I’ll save him some of the soup. ;)

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

This soup is beautiful perfection in a bowl! I garnished it with a sprinkle of parmesan cheese. Yum!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8

Roasted Garden Vegetable Soup

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 lbs vine ripe tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 2 small eggplants
  • 2 zucchinis
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 cup dry pasta, mini shells, cooked and drained
  • 2 cups chicken or vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 400F.
  2. Cut any large vegetables in half or quarters. Arrange the vegetables on a large baking sheet. Coat generously with the olive oil and sprinkle with the sea salt.
  3. Place in the oven and roast for 45 minutes, or until tender.
  4. Meanwhile prepare the pasta according to package directions, drain and set aside.
  5. When the vegetables are done, transfer half of them to a large blender and pulse with 1 cup of the chicken broth until desired consistency. Pour the vegetable puree into a large pot. Repeat with the remaining vegetables and chicken broth.
  6. Stir in the oregano, basil, salt and pepper and heat over medium high heat until heated through.
  7. Skim off any foam left behind from the vegetables.
  8. Stir in the pasta and serve, ladled into bowls, with crackers or crusty bread.

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

The Pioneer Woman Cooks: A Year of Holidays-Baked Beans

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

If someone was to tell you they made a big batch of baked beans in the morning before work would you think they were crazy?!

I did just that one morning! But after tasting these beans from The Pioneer Woman Cooks: A Year of Holidays and seeing how simple it was to put these together, I didn’t think I was crazy. It was genius!

These beans are so simple to make and so delicious, full of tender bell peppers and bursting with BBQ pizazz, they taste like you’ve spent hours in the kitchen making them.

And oh, the beautiful bacon strips on top…

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

I think we should all be crazy and make these before work!

And enter this GIVEAWAY for The Pioneer Woman Cooks: A Year of Holidays too yes!?!

Ingredients:
12 slices bacon, divided
1 large onion, diced
4 bell peppers, diced
4 28 oz can pork and beans, drained
1/2 cup BBQ sauce
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 tsp red pepper flakes
2 Tb yellow mustard

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Add  the bell  peppers and cook a bit more.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Stir in the pork and beans. (I didn’t drain mine.)

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring to a simmer then add the remaining ingredients.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring back to a simmer, then transfer to a large baking dish.

Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bake, uncovered at 325F for 2 hours.

Cool before serving.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

And please don’t forget to enter! :)

Baked Beans

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 414 calories

Fat 24 g

Carbs 20 g

Protein 30 g

24

Baked Beans

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 slices bacon, divided
  • 1 large onion, diced
  • 4 bell peppers, diced
  • 4 28 oz can pork and beans, drained
  • 1/2 cup BBQ sauce
  • 1 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 tsp red pepper flakes
  • 2 Tb yellow mustard

Instructions

  1. Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.
  2. Add the bell peppers and cook 4 minutes more.
  3. Stir in the pork and beans. Drained or undrained.
  4. Bring to a simmer then add the remaining ingredients.
  5. Bring back to a simmer for about 5 minutes, then transfer to a large baking dish.
  6. Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.
  7. Bake, uncovered at 325F for 2 hours.
  8. Cool before serving.