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!

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.

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6


Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. 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.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies for Golden Girl Granola 2nd Annual Recipe Challenge

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

The Second Annual Golden Girl Granola® Recipe Challenge is here! I was pleased with the opportunity to be able to create a delicious sweet treat for this year’s challenge.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Golden Girl Granola® has 7 fresh and healthy flavors with all natural ingredients, from Chocolate Decadence to Forest Maple to Home Sweet Honey. I chose Bluesberry for this challenge, because it instantly made me think of summer and sweets.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I knew I wanted to make ice cream. I could imagine my kids walking along the beach boardwalk with huge waffle cones piled high with luscious blueberry cheesecake ice cream that was dripping down to their elbows. (Heck, I wanted to be the kid with the drippy ice cream cone.) I needed to recreate those flavors right away.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

But come on, do we all have waffle irons and ice cream makers at home? Probably not. I have an ice cream maker, but half the time I forget to chill my ice cream barrel and then I have to wait even longer to eat my ice cream. And I was not going to go out and buy a waffle maker. But I just could not get the idea of those drippy ice cream cones out of my head.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

So I thought of how I was going to recreate these flavors AND show off the sweet natural ingredients of Golden Girl Granola’s® Bluesberry Granola. The Bluesberry flavor features sweet maple oats with crunchy almonds, flakes of natural coconut and of course blueberries!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I decided to make oatmeal lace cookies, using the granola, as my “waffle cone” to add the sweet crunch to my ice cream. These cookies can be made into rounds and use as ice cream sandwich bases or pretty cookie garnish.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

But if you are feeling hungry and don’t have any patience for making individual cookies, you can spread it out thinly onto the pan and bake it, and then crumble it into a brittle crunch topping. I made them both ways.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

For the ice cream, I started with chunks of fresh cheesecake pieces with granola “crust” swirled in. Then those chunks of cheesecake were folded into the cheesecake ice cream, to make it doubly delicious! Finished off with twirls of blueberry pie filling, this Blueberry Double Cheesecake Ice Cream is the peak of rich creamy perfection. And you can definitely pick up on the little bits of granola throughout.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

This dessert is a three step process, but it is totally simple and worth the wait. Serve it up to your party guests for a fancy treat or for a fun Sunday dinner delight.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I love the simplicity of this recipe. And you can definitely get the kids to help!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Thank you Golden Girl Granola® for the opportunity to showcase your sweet granola once again!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Last year’s challenge was a main dish entrée, in which I created Chorizo Meatballs with Sweet Mole Sauce. I believe the uniqueness and flavors are what helped me earn Second Place for that recipe! Check it out!

And here’s what you’ve been waiting for…!

A creamy double cheesecake no churn needed ice cream full of blueberry pie swirls and sweet granola served with thin granola laced brittle cookies.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies

Prep Time: 6 minutes

Cook Time: 45 minutes

Total Time: 6 hours, 45 minutes

Number of servings: 16

Per Serving 585 calories

Fat 40 g

Carbs 54 g

Protein 6 g

16


No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies

A creamy double cheesecake ice cream with no churning required with swirls of blueberry pie and crunchy granola brittle cookies, this dessert will remind you of a summery boardwalk ice cream cone. Most of the time includes chilling and baking. Total hands on time is about 45 minutes. Make this a day in advance for entertaining.

Ingredients

    For the Cheesecake Bits

  • 8 oz. Neufchatel cream cheese
  • 4 Tb unsalted butter
  • 1 tsp vanilla bean paste or vanilla
  • 1 cup powdered sugar
  • 1/3 cup Golden Girl Granola® Bluesberry Granola (see notes)
  • For the Granola Lace Cookies

  • 1 1/3 cups unsalted butter
  • 1/4 cup corn syrup
  • 1 cup lightly packed brown sugar
  • 1 Tb milk
  • 1 tsp vanilla
  • 1 2/3 cups Golden Girl Granola® Bluesberry Granola (see notes)
  • 2 Tb flour
  • 1/2 tsp salt
  • 1/4 cup chopped toasted almonds (optional-see notes)
  • For the Blueberry Double Cheesecake Ice Cream (one recipe cheesecake bits, plus below)

  • 2 cups heavy whipping cream
  • 1 - 3.4 oz package cheesecake pudding mix
  • 1 - 14 oz. can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup blueberry pie filling from a can

Instructions

  1. Make the Cheesecake Bits: Prepare a 2 qt 8x8" baking dish by lining it with foil and spraying with nonstick cooking spray. Set aside.
  2. In a stand mixer or with a handheld mixer, beat the cream cheese 2 Tb at a time until smooth. Beat in the butter and mix until combined well.
  3. Beat in the vanilla bean paste or vanilla and mix well. Add the powdered sugar a little at a time and mix until fully incorporated, scraping down the sides of the bowl.
  4. Finally beat in the granola until it breaks down a little. Spread the mixture into the prepared pan. Cover with plastic wrap and freeze for two hours.
  5. Prepare the Granola Lace Cookies: Line baking sheets with parchment paper, silicone baking mats, or foil. Place the oven rack at the one-third height in the oven. Preheat oven to 375F.
  6. In a heavy bottom saucepan, heat the butter over medium heat. Bring it to a slow boil and reduce heat, cooking and stirring until the butter begins to brown, about 3-4 minutes.
  7. Remove from heat. Stir in the corn syrup and brown sugar and mix well. The butter sugar mixture should resemble a smooth caramel.
  8. Gently stir in the granola, flour, salt and vanilla. Mix until combined. Then fold in the optional almonds. (If not using almonds, add 2 Tb extra of granola.)
  9. Spoon the batter onto the prepared cookie sheets ONE TEASPOON at a time, spaced 3" apart. The cookies will spread a lot. Bake for 5 minutes and remove. If cookies are stuck together, they can be separated while warm with the side of a fork. Cool on baking sheets for 5 minutes before transferring mat to a cooling rack. When completely cooled, carefully remove from mats by peeling the cookie off and transfer to a plate, stacking carefully. If cooled completely, they should not stick to each other. Be sure not to overbake, or they will crumble to easily.
  10. Alternately, you can make a granola brittle. Spoon a thin layer onto prepared baking sheet and bake for 8 minutes. Cool for 10 minutes and then transfer to cooling rack. When completely cooled, break into pieces for a topping.
  11. Repeat the process for remaining batter, cooling one batch while baking another.
  12. Make the No Churn Blueberry Double Cheesecake Ice Cream: Remove the Cheesecake Bits from the freezer to thaw slightly.
  13. In a stand mixer, whip the heavy cream until stiff peaks form.
  14. While the cream is whipping, combine the sweetened condensed milk, pudding mix and vanilla in a small bowl. Mix thoroughly until pudding mix is mostly dissolved into condensed milk.
  15. Gently fold the condensed milk mixture into the whipped cream.
  16. Cut the Cheesecake Bits into 1/2" squares, by lifting the foil out of the pan and cutting straight down with a sharp knife. Gently fold into ice cream mixture. Spread the ice cream mixture into the same 2 qt 8x8" baking pan from the cheesecake bits. You do not need to line the pan.
  17. Spoon the blueberry pie filling onto the ice cream mixture and fold in gently to create blueberry swirls. Cover tightly and freeze for four hours, or until firm.
  18. Scoop the ice cream onto granola lace cookie rounds, or scoop into a bowl and crumble granola brittle over the top. Enjoy!

Notes

Can substitute any blueberry granola or your favorite granola here. Makes 16 ice cream servings and 56 cookie servings. If not using almonds in the cookies, add 2 Tb extra of granola.

*This post was sponsored by Golden Girl Granola®. 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.

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12


Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

An InLinkz Link-up

 

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4


Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos are full of protein and pack a spicy delicious punch.

Citrus Cilantro Coleslaw

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Coleslaw is one of those salad staples that can be eaten year round. But it is especially tasty and refreshing in the summer time, when crunchy veggies and fruits are what the body craves.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I literally just devoured a tasty cabbage and quinoa medley with a thai dressing. So so good!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

This Citrus Cilantro Coleslaw is equally refreshing and can accompany any meal, be stuffed in a spicy taco, or get piled on a tasty burger.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I stuffed this one in these Tofu Sofritos Tacos. To-die-for!!!! And so easy to make!

Toss it all together and serve! Yummy yum yum!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Oh and hey, have you heard of Gourmet Garden’s fresh dried herbs and squeeze tubes? You can use their cilantro in this recipe too!

Citrus Cilantro Coleslaw

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 37 calories

Fat 2 g

Carbs 4 g

Protein 2 g

8


Citrus Cilantro Coleslaw

Ingredients

  • 3 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 1/3 cup plain greek yogurt
  • 2 Tb olive oil mayonnaise
  • 1/3 cup chopped cilantro
  • 2 tsp lemon juice
  • 1/2 tsp smoked paprika

Instructions

  1. Use a food processor, mandolin, or sharp knife to slice the cabbage into thin strips. Toss together in a large bowl.
  2. In a small bowl, combine the greek yogurt, mayonnaise, cilantro, lemon juice and paprika.
  3. Pour over cabbage and toss to combine with salad tongs. Let sit in refrigerator at least 15 minutes before serving with your favorite meal.

Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

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

Gourmet Garden Herbs & Spices

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

Melissa’s Produce

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

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*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.*

Sweet and Crunchy Oatmeal Cookies – Fill the Cookie Jar

Fill the Cookie Jar!!!! How do you fill your cookie jar? I filled mine with Sweet and Crunchy Oatmeal Cookies last month. My daddy loves oatmeal and raisin cookies so this is what I decided to make him. They were super delicious too! He made sure to let me know more than once.

So I decided to make this my contribution to this month’s Fill the Cookie Jar. To me, these are a perfect summer cookie, because my kids are home all summer, and aren’t these the perfect typical after school cookie? Except now they got to eat these all June 😉

These cookies are just a basic oatmeal raisin cookies-with a special touch. They are loaded with sugary crispy rice cereal and corn flakes cereal. What’s not to love!?

This cookie dough is dangerous. Trust me. Do not taste it! Don’t say I didn’t warn you if you don’t have enough to make your cookies!

They are so simple to scoop onto cookie sheets too!

These might just disappear if you have kids in the kitchen.

Don’t forget to check out the other cookies from my fellow bloggers!

Happy baking!

Sweet and Crunchy Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 146 calories

Fat 5 g

Carbs 24 g

Protein 3 g

48


Sweet and Crunchy Oatmeal Cookies

Ingredients

  • one cup unsalted butter (2 sticks), softened
  • 1 1/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 baking powder
  • 1/2 tsp salt
  • 2/3 cup frosted crispy rice cereal
  • 2/3 cup corn flakes cereal
  • 3 cups old fashioned oats, uncooked
  • 2 cups raisins

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, cream together the butter and sugars, until light and fluffy. Add the vanilla and eggs and beat well.
  3. In a small bowl whisk together the flour, baking soda and salt. Slowly beat in the flour mixture. Add the cereals and mix well. Add the oatmeal and combine well. Stir in the raisins.
  4. Using a small cookie scoop, spoon the cookie dough onto cookie sheets, spacing 2 inches apart. Bake for 12-14 minutes until just golden around the edges. Remove from oven and let cool on cookie sheet one minute before carefully transferring to a rack to cool.

*Recipe derived from the back of my Market Pantry Old Fashioned Oatmeal carton.