Maxed Out Monkey Bread

Maxed Out Monkey Bread | Famished Fish, Finicky Shark

When you’re in a rush and want to get the kids to stop monkeying around, you distract them with Monkey Bread!

Did you know that if you use the flaky layer style biscuits, the sweet sticky syrup nestles into all the nooks and crannies?

So here’s a quick treat for you to make all your monkeys!

And it’s gone!

And as soon as I find my really good camera charger, we will be seeing these iPhone 7 shots ūüėČ hehe.

Happy monkeying around!

 

Maxed Out Monkey Bread

Total Time: 45 minutes

Number of servings: 12

Per Serving 318 calories

Fat 20 g

Carbs 36 g

Protein 2 g

12

Maxed Out Monkey Bread

Ingredients

  • 2 - 16oz cans jumbo flaky layers biscuits
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup brown sugar, packed
  • 1 cup butter (2 sticks)
  • Cooking spray

Instructions

  1. Preheat oven to 350F.
  2. Pop open each can of biscuits and separate the biscuits. Cut each biscuit in half, then into 3, creating 6 pieces each.
  3. In a large bowl or gallon plastic bag, combine the white sugar and cinnamon. Add the biscuit pieces a little at a time and toss or shake well to coat all the pieces evenly.
  4. Spray a bundt pan well with cooking spray. Arrange the coated biscuit pieces evenly in the bundt pan. Sprinkle any remaining cinnamon and sugar mixture over the biscuits.
  5. In a small saucepan, melt the butter with the brown sugar over medium heat, stirring constantly to avoid scorching. Bring to a boil, then remove from heat. Carefully pour mixture over biscuits in bundt pan.
  6. Bake at 350F for 30 minutes, or until set and toothpick inserted comes out clean. Let bread rest for 5 minutes. Then place a serving platter over the top and carefully invert onto plate.
  7. Serve immediately, pulling pieces off with fork (use caution if using fingers as it will be hot and sticky) or slicing into wedges.

Mango Spice Lemon Drop Martini – Spice Up Your New Year – Blogger Recipe Challenge #sponsor

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

Another year and another drink.  Wait, what, I thought this was a finicky kid blog?  Hey, hey, hey now, parents get finicky too!  And cranky, and overwhelmed, and well, we are human too.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

So why not reward our humanity with some sweet and tangy spice.  Heck yea, now we’re talking.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

So hey, I’m sure you caught a glimpse (or two or three) of that delicious martini up there, no?  Well Stirrings¬ģ has partnered up with several creative bloggers for a Blogger Recipe Challenge.  They have provided their delicious and wide variety of drink stir-ins and rimmers for fellow bloggers to create their own unique recipe.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

Stirrings¬ģ drink mixes and rimmers are made with natural ingredients like cane sugar and natural flavors.  Simple ingredients but never sacrificing taste.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

Stirrings¬ģ has a variety of flavors, like Simple Bloody Mary, Simple Peach Bellini and even 5 Calorie Margarita Mix!  I chose my favorites from their Simple Mojito mix AND Simple Lemon Drop Martini mix, with  Cosmopolitan AND Lemon Drop Rimmers.  Since I could only make one recipe for this challenge, I decided to share a sweet and tangy Mango Spice Lemon Drop Martini.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

The inspiration for this recipe came from the candy section in the store, no lie.  I spied these yummy chile coated mango lollipops and I knew they would be the perfect “olives” for my martinis.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

With a dash of chile lime salt and some thick mango nectar, this Mango Spice Lemon Drop Martini is sure to ring in some spice to your New Year.

You can find all Stirrings¬ģ products in these stores: Bevmo, Total Wines & More, Draegers, Mollie Stones, Hi Time Liquors, Pacific Ranch Market, Daniels Market, and Bristol Farms.  There is still time to go grab some.  Happy New Year!!

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

And don’t forget to follow Stirrings¬ģ on Facebook, Twitter, Pinterest, and Instagram for news, product updates and recipes.

Mango Spice Lemon Drop Martini | Famished Fish, Finicky Shark

 

Mango Spice Lemon Drop Martini

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 2

Per Serving 337 calories

Fat 2 g

Carbs 61 g

Protein 4 g

2

Mango Spice Lemon Drop Martini

Ingredients

    For the Drink

  • 6 Tb (3 oz.) Stirrings¬ģ Simple Lemon Drop Martini cocktail mix
  • 6 Tb (3 oz.) Mango Nectar
  • 6 Tb (3 oz) vodka (your favorite brand!)
  • 1/2 tsp chile lime salt
  • 1 cup ice
  • For the Rim

  • 1 tsp Stirrings¬ģ Lemon Drop Martini Rimmer¬ģ
  • 1 tsp chile lime salt
  • Garnish

  • 2 chile coated mango lollipops
  • 2 lime wedges or slices

Instructions

  1. Wipe the rims of TWO martini glasses with a paper towel dampened with water. Dip each glass into rim mixture, coating the rim well with salted sugar.
  2. Insert lime slice onto end of each mango lollipop stick and set into each glass.
  3. Add ice to a shaker glass. Add remaining drink ingredients. Shake well until cold and combined. Strain half of mixture into each garnished martini glass. Enjoy.

Notes

Can substitute like for like ingredients for branded ingredients.

*This post was sponsored by Stirrings¬ģ.  I received free product from the sponsor for participating in their Blogger Recipe Challenge.  No additional compensation was received by me.  All opinions, text, images, and recipe are my own.  Feel free to substitute the branded ingredients as needed with a like for like product.

Snowflake Sesame Sweet Bread with Savory Goat Cheese – Blogger Recipe Challenge #sponsor

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I never thought I’d be able to bake a bread so fancy dancy and swirly dirly, let alone taste amazingly so!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Simply Sesame has this awesome recipe contest going on right now and would you believe it!? I entered this gorgeous bread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Yes, this is what I have created to showcase the most decadent sesame butter I have ever tasted. And to boot-I created a savory goat cheese and Gorgonzola cranberry spread to serve with it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Of course, also laced with more Simply Sesame spread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

This gem of a snowflake is baked with layers of Simply Sesame’s Pistachio and Cardamom flavored spread and then adorned with chopped pistachios and a snow cloud of confectioner sugar. It is simply stunning for Simply Sesame.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I know, I know, there are a LOT of pictures, but I couldn’t get over how beautiful this bread turned out.¬† I literally did NOT want to cut it!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

My kids could not stop eating it. I HAD to stop eating due to carb overload. But….you better believe I went and ordered MORE Simply Sesame so I can make this for CHRISTMAS!!! I mean, yum!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

The bread alone is delightfully soft and subtly sweet, adapted from Taste of Home’s star bread. Anyone can make it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

If you’ve ever thought you can’t make fancy¬†bread, think again. I’ve even got pictures for you!!¬† So when you read the recipe, refer to this pic and your bread will be gorgeous-I promise!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Thank you Simply Sesame for introducing to me the simplicity of roasted organic Sesame seeds and GMO free oils with one of a kind flavors. Move over chocolate hazelnut spread, there’s a new guy in the kitchen!! Holla!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

For more about Simply Sesame, visit their Facebook, Twitter and Instagram pages.  For ordering direct, please check out their webpage.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Enjoy and Merry Christmas!

Snowflake Sesame Sweet Bread with Savory Goat Cheese

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Number of servings: 16

Per Serving 297 calories

Fat 14 g

Carbs 35 g

Protein 10 g

16

Snowflake Sesame Sweet Bread with Savory Goat Cheese

A warm sweet bread with layers of sweet sesame paste and sweet cranberries with a sprinkling of pistachios and powdered sugar. Serve this beautiful snowflake with savory goat cheese spread and watch it soften over the bread.

Ingredients

    For the Bread

  • 1 package or 1/4 oz active dry yeast
  • 1/4 cup warm water, 110F-115F
  • 3/4 cup warm milk, 110F-115F
  • 1 large egg
  • 1/4 cup unsalted sweet cream butter, softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp cardamom (optional)
  • 3 3/4 cups flour, divided
  • 3/4 cup Simply Sesame Pistachio and Cardamom flavor
  • 3/4 cup dried sweetened cranberries
  • 2 Tb unsalted sweet cream butter, melted
  • 2 Tb finely chopped pistachios
  • powdered sugar for dusting
  • For the Savory Goat Cheese

  • 8 oz soft goat cheese
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup Simply Sesame Pure Roasted Sesame flavor
  • 1 Tb lightly dried or fresh parsley
  • 1/4 tsp cardamom

Instructions

  1. Dissolve the yeast in the warm water in a small bowl or glass until foamy, about 5 minutes. Meanwhile, warm the milk in the microwave or stovetop and gather the remaining ingredients, bowls, pizza pan and silicone mat/rolling pin for rolling dough, and 2 1/2" round cookie cutter or similar marker.
  2. In a large bowl, combine the milk, softened butter, sugar, salt and optional cardamom. Mix well and then add yeast mixture and 3 cups flour. Mix until smooth.
  3. Turn dough out onto floured surface. Carefully knead in 1/4 cup flour, using more or less depending on humidity. Knead for 6-8 minutes until smooth and elastic, to allow the gluten to develop. Place dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Meanwhile, combine the ingredients for the goat cheese in a large bowl. Using a mixer, combine well. Transfer to a dip or spread bowl and refrigerate until ready to serve.
  5. After dough has double in size, turn dough out onto floured surface. Using remaining 1/4 cup flour and adding as needed, continue as follows:
  6. Divide dough into 4 equal portions.
  7. Roll out one dough ball into a 12" circle, dusting as needing so dough does not stick.
  8. Transfer dough to greased pizza pan.
  9. Carefully spoon 4 Tb of Simply Sesame Pistachio and Cardamom flavor over dough and spread with back of spoon, being careful not to tear the dough. Sprinkle with 1/4 cup sweetened dried cranberries.
  10. Repeat with remaining 3 dough balls, ending with a layer of dough.
  11. Use a 2 1/2" round cookie cutter, place in the center over dough layers; do not press down. With the cookie cutter as a guide, use a sharp knife to make 16 even cuts from cookie cutter to outside of circle. Remove cookie cutter. Carefully take two strands and twist two times outwards. Pinch the two ends together. Repeat around the circle, two strands at a time, making 8 twists. After pressing seams together, tuck the outer corners of each pair down to bring each twist to a triangle, making the whole bread resemble a star, or snowflake.
  12. Preheat the oven to 375F. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake for 18-22 minutes until golden brown.
  13. Brush tops gently with melted butter. Sprinkle with chopped pistachios and dust with powdered sugar.
  14. Serve warm with cold goat cheese spread.

Notes

Prep time includes, prep, rest, and rise. Feel free to substitute the branded ingredients with like for like products.

*This post was sponsored by Bonelli Fine Food¬ģ, the makers of Simply Sesame.¬† I received¬†free product¬†from the sponsor for participating in their Blogger Recipe Challenge. ¬†No additional compensation was received by me. ¬†All opinions, text, images, and adapted recipe are my own.¬† Feel free to substitute the branded ingredients as needed with a like for like product.

 

 

 

 

St. Nick’s Nightcap Cookies – #FillTheCookieJar

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I must have a dang sweet tooth lately!!!  I have shared recipe after recipe of desserts!

You’re not complaining though right?

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

It’s another month to fill my cookie jar for our monthly Fill the Cookie Jar cookie exchange club.¬† Cynthia at Feeding Big is always so happy to help us get our recipes linked up.

I didn’t quite make last month’s posting at the beginning of the month, but I did finally make the Gobble Gobble Cookies I had planned to.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

This month I made a nightcap cookie for Santa Claus.

I love the splash of pink the maraschino cherry juice adds to the cookies.¬† These cookies remind me of Santa’s red suit.¬† Bright jewels of cherry red for his suit and red cheeks, dark chocolate for his boots and buckle and then topped with plenty of snow!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

And the nightcap…well, don’t tell my kids, but I soaked the cherries in a splash of amaretto.¬† And there may or may not be some more in the cookies.¬† Shhhh.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

If that makes you squirm, just put some extra almond extract, I won’t tell anyone.

If you love cherry and amaretto, dark chocolate and sweet sugar cookies, you will love this cookie.¬† It’s what happens when I go crazy in the kitchen. ūüėČ

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I’m calling these after St. Nick, instead of Santa Claus or Kris Kringle, because of course, once I snapped this adorable photo of my very own Nicolas, I had to name them after him!¬† (I think he ate six of these!¬† I had four and then I did an extra session of PiYo¬ģ! #fatty :P)

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

These were really simple to put together, see!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

 

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 89 calories

Fat 4 g

Carbs 13 g

Protein 1 g

48

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Cherry Amaretto Chocolate Chip Cookies that will make St. Nick laugh with glee!

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 1 Tb maraschino cherry juice
  • 1 Tb amaretto *
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup mini semi sweet chocolate chips
  • 1/3 cup chopped maraschino cherries
  • 2 Tb powdered sugar, for dusting

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl or stand mixer, beat the softened butter until creamy. Add the sugar and beat until light and fluffy.
  3. Add the egg, amaretto, almond extract, and maraschino cherry juice. Mix well, scraping the sides of the bowl as needed. Add the flour, salt, and baking powder. Mix until just incorporated. Stir in the chocolate chips.
  4. Using a small cookie scoop, spoon onto an ungreased baking sheet. Top each cookie with a few chopped cherry pieces.
  5. Bake for 8-10 until just barely done. Remove from oven to cool on baking sheet briefly before transferring to a baking rack to cool. Dust with powdered sugar, if desired.

Notes

*You can soaked the chopped cherries in a splash of amaretto before adding to the cookies, if desired.

Gobble Gobble Cookies – Happy Thanksgiving!!!

Happy Thanksgiving fellow readers!!!

What are you all doing today to celebrate?

I started my morning with a hot cup of coffee and some cookie decorating while the family slept. Since we are going to families houses for the turkey, all I had to do was pop a mac n cheese in the oven.

I made a few yummy Lemon Chiffon pies to bring along too. You can find that recipe on yesterday’s post!

I had a lot of fun baking these cookies!  For the cookies I let the dough come to room temperature and then scooped them onto an ungreased cookie sheet. I patted them down slightly and baked for 11 minutes at 350F.

I gathered these ingredients when they were completely cool and made these cuties here!!

30 oz package sugar cookie dough

192 pieces candy corn (6 per turkey)

32 peanut butter chips (1 per turkey)

white pearl sprinkles (for the eyes)

1 1/2 cans chocolate frosting (1 Tb per cookie)

Gobble Gobble!!!!

Isn’t he cute???


Even Jack wanted to try one (of course I kicked him out ūüėČūüėĹ)

Happy Thanksgiving and enjoy those turkeys!!ūü¶Éūü¶Éūü¶É

Easy Four Ingredient Key Lime Pie

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Last week I took two of my littles to the store to get some grocery shopping done.  I took my little baby girl and my finicky shark.  My finicky shark loves to help me shop for food and will even help with my lists and picking out what I need.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

As we were passing through the baking aisle, he spotted a packaged graham cracker crust with a picture of a delicious key lime pie on the front.  He told me how much he really wanted a key lime pie.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I told him I was pretty sure I could make one for him.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I can’t recall if I read a recipe with this version once before by browsing the many variations I’ve seen around the internet, or pulled it out of my cookbook engraved brain, but I grabbed a few packaged ingredients I thought would work and I took them home.  A box of lime jello.  A big can of sweetened condensed milk, a regular tub of whipped topping, and of course, the pie crust.  I mean really, this was just under $7 for the whole thing.  You can’t beat that for simplicity.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

This-made-the-best-key-lime-pie-ever.  At least, for the amount of effort it took anyway.

This is the lightest, creamiest pie with the right amount of “lime” and the perfect sweetness.  I used a reduced sugar condensed milk for this recipe, but I think any type will do.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

If you are looking for a last minute pie to bring the family for Thanksgiving this week, this could be your answer.  Or any family gathering.  Or heck, just make it and eat it in the closet when your kids aren’t looking.  I promise I won’t tell.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I myself planned to bring this pie to two separate functions.  Would you believe Target does NOT carry lime jello????  I looked at all the barcode skews and nada!  So I will be bringing Lemon Chiffon pies to the family.  I picked up some lemon jello.  Same diff right?

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I hope you enjoy this pie as much as my family did.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Happy Thanksgiving!!!

Easy Four Ingredient Key Lime Pie

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Number of servings: 10

Per Serving 306 calories

Fat 14 g

Carbs 42 g

Protein 4 g

10

Easy Four Ingredient Key Lime Pie

An easy 5 minute key lime pie that is ready to serve after 4 hours of chill time. This versatile pie can be made as a Lemon Chiffon or even Strawberry or Raspberry Cream pie by swapping jello flavors.

Ingredients

  • 1 - 3 oz box lime jello
  • 1 cup WATER
  • 1 - 14.1 oz can sweetened condensed milk (not evaporated)**
  • 1 - 8 oz container whipped topping, thawed
  • 1 - 10" graham cracker pie crust***
  • 1 lime, sliced (optional for garnish)
  • whipped cream (optional for garnish)

Instructions

  1. Bring some water to boiling in a kettle. In a large bowl, whisk together the box of lime jello and 1/2 cup BOILING water. Stir until dissolved. Add 1/2 cup COLD water and stir well. Slowly stir in the sweetened condensed milk until thoroughly mixed. Gently fold in the whipped topping. Pour into graham cracker pie crust. Refrigerate at least 4 hours until firm. Garnish with lime wedges and whipped cream, if desired.

Notes

*You can swap the lime jello for lemon and make a Lemon Chiffon pie. **Use any sweetened condensed you would like, reduced sugar or low fat or regular. ***If you cannot find a 10" pie crust, you can use a 9" but you will have extra filling you can make parfait cups with.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?¬† Loose leaf or tea bags??¬† Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!¬† I’m sure you can use any other kind.¬† But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?¬† That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!¬† Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!¬† And don’t forget to visit our sponsors!!¬† Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.¬† It’s okay if some berries get cut too.¬† They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ¬Ĺ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¬ľ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¬ľ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¬ĺ cup walnuts, lightly chopped
  • ¬ĺ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¬ľ cup flour and turn dough out. Pat gently. Add about ¬ľ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4‚ÄĚ high. Cut into 2 1/2‚ÄĚ rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

It’s a Tasty ParTea Giveaway Inspired by Nature

Inspired by Nature | Famished Fish, Finicky Shark

We are here to paaaartaaaay!  Ladies.  Gentlemen.  Ring the alarm.  Ring the alarm.

The tea bell that is!  Because it is time for tea service.  With Charles Viancin and his gorgeous line of kitchen products that is Inspired by Nature.  My first thought to the gorgeous tea pot and cup pictured here was when could I fill it with piping hot tea!

Because November speaks of cozy sweaters, kindling fires and steeping tea.  Well, in most places.  Over here in Cali you sometimes have to close the windows and blast the a/c just to feel like it is remotely fall.  Ha!  (In fact, I think my a/c is actually running right now!)

Inspired by Nature | Famished Fish, Finicky Shark

But back to this kitchen product line.¬† Charles Viancin brings nature to his¬†creative and artistic¬†kitchen products and these ceramic tea¬†pots are no different.¬† I love the unique magnetic tea filter that can hold any lose leaf tea with no trace of tea dust left behind.¬† The silicone plant cutely blooms over the top of the tea cup as it steeps¬†your favorite¬†tea.¬†The tea pot¬†hold it’s very own tea filter too!¬† Try the delicious assortment of teas by The Republic of Tea.

The Republic of Tea has joined in with Charles Viancin in a relaxing giveaway for our most deserving readers.  The readers of the twelve bloggers below.  Check it out!

A baker’s dozen bloggers have come together to share different recipes that use tea during the month of November. Whether you’re a fan of sweet or savory #TastyParTEA’s creations will make your mouth water.


See all the posts on our Facebook page, check out the pins on our Pinterest board, or follow the conversation on social media with hashtag #TastyParTEA.

 

 

We Are the #TastyParTEA Bloggers…

listed alphabetically by blog name

 

 


Our Blog Tour Schedule…

 

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Pumpkin Cheesecake Cookie Cakes! – Fill the Cookie Jar

Pumpkin Cheesecake Cookie Cakes | Famished Fish, Finicky Shark

Hi there!!!¬† Where in the world have you been?¬† I’ve been sitting here waiting for you!¬† Oh wait, no, I’m lying.¬† I actually have about 5 recipes I’ve photographed and written down, but have yet to get them to these pages.¬† What is the deal!?!

Hey at least I got something posted again, lol.¬† I’ve been sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooobusy!¬† You get it right?!¬† Four kids.¬† Full time job.¬† Full time house.¬† Full time chef.¬† Full time special needs tutor.¬† Full time wife.¬† Oi yoi yoi.¬† Eek!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Okay, so on to the cookies.¬† Are they cookies?¬† Are they cake?¬† I couldn’t decide!!!¬† My whole intention was those decadent pumpkin roll cakes filled with the fluffy¬†cream cheese frosting.¬† You know the ones.¬† But then these cookies married my yummy cheesecake filling and they were so decadently fluffy that my baby girl dubbed these cakes, or shall we call them cakies!!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Mixed with some cheesecake flair, these Pumpkin Cheesecake Cookie Cakes are so cinnamonly delicious, you won’t know when to stop!¬† My kids ate nearly two dozen by themselves.¬† And this did make quite a lot.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

My kids love the first week of each month.¬† Because they know mommy will be making some kind of cookie for the Fill the Cookie Jar recipe exchange.¬† Don’t miss a month!¬† Stay in touch!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

This recipe is super simple with no need to refrigerate the cookie dough or filling beforehand.  It is derived from this recipe at Better Homes and Gardens.  I hope you enjoy these as much as we did!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Alright let’s not waste any time.¬† Here’s the recipe so you can make these for next cider night in front of the fire.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Unless you want to take a virtual bite.¬† Go ahead, I’ll wait.

Don’t forget the milk (okay, or cider!)

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Pumpkin Cheesecake Cookie Cakes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 101 calories

Fat 6 g

Carbs 12 g

Protein 1 g

48

Pumpkin Cheesecake Cookie Cakes

These cookies will have you wondering whether you are eating cake, cookies, or cheesecake. Try the best of all worlds!

Ingredients

    For the Cheesecake Filling

  • 8 oz lowfat cream cheese, softened
  • 1/2 c granulated sugar
  • 1/4 c flour
  • 1 tsp vanilla extract
  • For the Pumpkin Cake Cookies

  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup, plus 2 Tb pumpkin puree
  • 2 cups, plus 2 Tb flour

Instructions

  1. Preheat the oven to 350F.
  2. In a stand mixer, combine the softened cream cheese and the sugar. Mix until smooth and fluffy. Beat in the vanilla until combined. Transfer to a small bowl and set aside.
  3. Wash and dry the stand mixer to prepare the cookie batter. In the stand mixer, beat the butter until soft and fluffy. Add the sugar and beat well, about one minute. Add the spices, salt, and baking soda and baking powder. Mix until combined well.
  4. Beat in the egg and vanilla. Beat in the pumpkin.
  5. Gradually beat in the flour until combined.
  6. Using a cookie scoop or tablespoon, scoop the cookie batter onto ungreased cookie sheets, spaced 2 inches apart. Spoon a heaping teaspoon of the cheesecake filling onto each cookie batter mound. Using a fork, gently swirl the cheesecake filling onto the cookie batter.
  7. Bake for 10-12 minutes until just set on top and lightly golden at the edges. Let cool on cookie sheets 3 minutes before transferring to a cooling rack.

Notes

The trick to these cake cookies is to beat the butter until super fluffy, incorporating lots of air into the batter.

Peanut Butter Banana Honey Granola Blondies – Fill the Cookie Jar

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

Oh my gosh, is it almost fall???¬† And where the heck did summer go?¬† I spent most of my summer broken.¬† Literally.¬† I broke my little baby toe on a baby gate the morning of my oldest son’s 6th grade graduation!!!¬† I literally hobbled around on crutches with my toe buddy-taped until the ceremony was over so I could get to the doctors.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And then, wouldn’t you know, they just buddy taped it again.¬† Of course, after they “set” the bone.¬† Did you know they could do that for a toe?!¬† Then after a week of it feeling a bit better, I finally get to see the podiatrist, only to hear I¬†had to have surgery on it because it was that bad!

So ten days after this little toe stub, which led to a darn LETTER L toe, which led to a reset toe and then surgery, I had a pin sticking out of my toe.  It was broken AND fractured in 3 places.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’m all better now.¬† But my toe is a bit crooked.¬† And it swells randomly.¬† And then I remind myself that at least I have a toe.¬† So I basically went from the end of the school year to the beginning of the¬†school year, with no fun to be had all summer.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’ve been missing my kitchen and baking, and I may have lost some of my creative mojo.¬† Hey, I said some.¬† These Peanut Butter Banana Honey Granola Blondies had my kids returning to the kitchen over and over and over and over and …well you get the picture.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And the icing on top (literally the icing on top-badumcha!) tastes like a peanut butter cup.  So much so, that my oldest decided to have more bars after school with a side of actual peanut butter cups.  Boy, I hope he runs that off tomorrow during gym class.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I had one of these after they came out of the oven and they were so tender and moist.¬† I especially love how the icing sets up on the top. I decided on these bars because I really just wanted to make something with brown sugar and brown butter. And then I had ripe bananas. And I love peanut butter. And I have lots of granola from last year’s winning of Golden Girl Granola. (I’m in the top 8 again this year!) And of course fall brings school lunches, which brings PB sandwiches and granola bars. So yea, that’s what I came up with.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

But today my son let me have a nibble of them straight from the fridge.¬† Oh-my-word!¬† The banana flavor was insane!¬† After a night of sitting in the refrigerator, that banana really took center stage.¬† So delicious!!!¬† I could eat these warm or cold, but either way I gobble it up, I’ll take it with a cold glass of milk.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And now, my contribution to this month’s Fill the Cookie Jar, led by the lovely Cynthia.¬† Check below for more fall cookie and bar recipes from other bloggers too!

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark
Pour browned butter mixture over brown sugar.

Peanut Butter Banana Honey Granola Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 16

Per Serving 226 calories

Fat 10 g

Carbs 31 g

Protein 4 g

16

Peanut Butter Banana Honey Granola Blondies

Ingredients

    For the Blondies

  • 1/2 cup unsalted butter (one stick)
  • 2 Tb creamy peanut butter
  • 1 Tb honey
  • 1 cup packed brown sugar
  • 1 1/2 large over ripe bananas, mashed
  • 1 tsp vanilla
  • 1 egg
  • 1 cup flour
  • 1 cup honey granola
  • For the Peanut Butter Icing

  • 2 Tb creamy peanut butter
  • 3 Tb milk
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350F. Line a 8"×8″ baking dish with foil and spray with cooking spray.
  2. In a small sauce pan, melt the butter with the peanut butter and bring to a low boil, stirring constantly. Stir in the honey and continue to stir until golden brown, about 5 minutes, over medium low heat.
  3. Add the brown sugar to a large bowl and stir in the butter mixture. Mix well. Add the bananas and mash well with a fork to incorporate. (A few chunks are okay.) Stir in the egg and vanilla and mix until smooth.
  4. Add the flour and granola and stir until combined. Pour the batter into the foil lined pan and bake for 25-30 minutes until set and golden just around the edges. Remove from oven and cool slightly.
  5. In a small bowl melt 2 Tb peanut butter in the microwave for 30 seconds. Stir in 3 Tb milk. Whisk in the powdered sugar until smooth. Spread onto slightly cooled bars. Cool completely before cutting into 16 bars. Note-lift foil out of pan to cut easily.

Notes

Store in refrigerator up to one week, in a covered container.