It’s almost Valentine’s Day and to celebrate I’m sharing an easy recipe for homemade candy that you can share with your love, your friends, or just keep to yourself.
Paul and I both love chocolate peanut butter candies, so I made some festive chocolate peanut butter hearts. I kept it simple by only using four ingredients, but I think the end result is still impressive.
My mom has made oven meatballs many times over the years, including for family parties. I’ll have to share that recipe sometime. This is based on her amazing meatballs but slightly different. I just always have to mess with a good thing.
I scaled down her recipe to serve about 4 to 6 servings instead of about 8. She makes hers with bread crumbs and red onion. I swapped the bread crumbs for oats and left out the red onion. You can almost get the original recipe out of this. Here I am pulling back the velvet curtain on recipe development.
What I love about these meatballs is that they’re so juicy, but they get slightly crunchy on the bottom from the pan. Also, you must make them with the sweet and tangy barbecue sauce listed below. These meatballs would also go great with other sauces, such as marinara or teriyaki. I recommend serving them with rice or another grain.
If you’re making them for a party, I recommend shaping them smaller and keeping them in a slow cooker with the sauce to keep them warm.
The meatballs can be frozen without the sauce and the sauce can be refrigerated for up to a month.
When I was a kid, my grandma used to make these no-bake peanut butter cookies called “Gold Nuggets.” My sister Mary and I would love to help her make these. If I’m remembering right, we would usually make them in summer months because they don’t require an oven and therefore won’t heat up the house (even more).
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Last week there was a heat wave in Southern California, but I still wanted to bake something. I had the day off last Tuesday, so I took the time to prep everything except the oven. I picked out a recipe, followed the directions until baking time, and then stuck it in the fridge to be baked on a cooler day.
By Thursday, it was in the 80s, so after work, I went ahead and heated up my apartment for a baked good in waiting.
Last weekend, I had company over and took that as a good reason to try out a new recipe. I wanted to make a coffee cake because it’s delicious and perfect for a relaxing brunch.
I like reading recipes and then combining them to get the outcome I’m looking for, and this banana coffee cake creation is a direct result of that. It’s made from combining three different recipes on three different websites to get exactly what I was picturing in my head when I started searching for recipes. I’m not experienced enough to completely develop recipes from scratch (if you are, please tell me your secrets/methods), so this is my work-around.
Since moving to Santa Monica, I’ve had a few visitors and people ask me what’s good to eat. There are lots of great places and I haven’t come close to trying all of them, but I do have some favorites that I want to share with you. I though it would be helpful to break it down into neighborhoods or types of meals.
When I’m planning my meals for the week, stir fry makes it on the list almost every time. It’s quick, easy and can be made so many different ways with a variety of veggies.
I developed this Beef & Veggie Stir Fry recipe after JSL Foods contacted me about their Fortune Asian Noodle Blogger Recipe Challenge. I developed this recipe with the Yakisoba Hot & Spicy Noodles. The noodles turned out to be super simple to cook and delicious to boot. This stir fry is perfect for a busy weeknight and it makes incorporating veggies seem easy.