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Microwave Peanut Brittle

Kim Beaulieu — Wed, 19 Nov 2025 10:00:00 +0000

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

My Dad was a huge peanut brittle fanatic. The man loved all things brittle. So, I grew up with a huge appreciation for the stuff.

This girl loves ALL homemade candy. I'm sure that sounds like a normal statement from anyone in the world. Seriously, I think everyone loves it.

Brittle recipes are one of my faves. This homemade peanut brittle recipe is a family favorite and we all go crazy for my pistachio brittle too! Pistachio brittle can be made with regular pistachios or you can roast the pistachios prior to adding them to the brittle.

If you love easy candy recipes, I highly recommend my microwave peanut butter fudge recipe. It's topped with chocolate and chopped up mini peanut butter cups.

We tend to love no bake recipes for the holidays because they are so quick and easy to make. If you love Oreos, try my snowflake Oreo cookie balls, white chocolate Oreo cookie balls or my Oreo bark. They are all delicious and only require simple ingredients.

Candy recipes are a staple during the holiday season. We love making holiday fudge, bars, bark and candy!

Whatever you whip up this holiday season, be sure to make extra for Santa!

What is peanut brittle

Peanut brittle is a confection made with sugar, corn syrup, peanuts and butter. It's a hard candy that you break into pieces to eat.

Options for making peanut brittle

Brittle is traditionally made on the stovetop in a large pot. A candy thermometer in necessary when making it this way. Typically you wait for the mixture to hit between 290 - 300 degrees F.
You can also make it in the microwave. It's a quick and easy way to make peanut brittle without a lot of fuss.

Ingredients:

Sugar - I used granulated sugar for this recipe.
Corn syrup - For this recipe, I used light corn syrup. It's a must for peanut brittle.
Peanuts - I used roasted and salted peanuts. You can use unsalted peanuts instead if you prefer.
Butter - To clarify, you can use unsalted or salted butter for this brittle.
Vanilla - I used vanilla extract for this recipe. It's the only option for this one, in my opinion.
Baking soda - This is a required ingredient. Do not omit or adjust this one.
Sugar - I added Demerara sugar to sprinkle on the top of the peanut brittle. This is completely optional.
Salt - You can add salt to the top of the brittle if you like.

Directions

Be sure to scroll to the recipe card for FULL ingredients and directions!

Take out your pan of choice.
Combine sugar and corn syrup in a microwave safe measuring cup.
Place the measuring cup in the microwave and cook for 4 minutes.
Remove the measuring cup and add peanuts, pop back in the microwave to cook for another 3 minutes.
Again, remove the measuring cup from the microwave, add butter and vanilla. It may bubble up, that's normal. Then, place back in the microwave and cook for 1 minute.
Lastly, add the baking soda to the measuring cup and mix while the foaming slows down.
Pour onto a prepared baking sheet then smooth out.
If desired, you can toss some Demerara sugar over top.
Allow the candy to cool completely.
Break into pieces.
Serve or store!

Other types of nuts you can use

pistachios
cashews
almonds
hazelnuts
pecans
toasted pumpkin seeds
coconut is a great alternative or addition to nuts in brittle

Storing Peanut Brittle

Be sure to allow the brittle to cool completely before storing. Store in an air tight container at room temperature. Wrap brittle in waxed paper or plastic wrap to keep it from sticking together.
Do NOT store in the fridge. Storing in the fridge will cause moisture issues that will soften the brittle.
However, you can store it in the freezer. Just be sure to allow the peanut brittle to cool completely before wrapping and storing.

How Long Does Brittle Last

When stored at room temperature it will last for 6 to 8 weeks. Basically, perfect peanut brittle retains its texture and has a great shelf life.

Additionally, brittle can also be stored in the freezer. It will last up to 3 months when stored correctly.

More great candy recipes

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Peanut Brittle

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

Course Candy, Dessert, Snack

Cuisine American

Keyword microwave peanut brittle, peanut brittle

Prep Time 4

Cook Time 8

Total Time 12

Servings

Calories 215kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup granulated sugar
½ cup light corn syrup
1 ½ cups roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Optional

2 teaspoon Demerara sugar

US Customary - Metric

Instructions

CAUTION: Make sure you are super careful not to touch the liquid during the cooking process, and do NOT lick the spoon. It's wicked hot and can burn. I know it's tempting but don't do it!!
Place a rimmed cookie sheet aside for the finished candy.
In a large glass measuring cup, or microwave safe container, combine sugar and corn syrup. Stir with a spoon.
Place the measuring cup in the microwave and cook for 4 minutes. The mixture is going to get extremely hot so don't touch the mixture by accident, or on purpose. Use your noggins, peeps.
Remove the measuring cup from the microwave and add the peanuts to the measuring cup and microwave on high heat for 3 minutes. Again, don't touch the mixture, it's flipping hot!
Next, remove the measuring cup from the microwave and add butter and vanilla, it may bubble up, it's okay, just stir until well combined. Place back in the microwave and cook on high for 1 minute. Again, do not touch it, this stuff is piping hot.
Now add the baking soda to the measuring cup and mix for about 20 to 30 seconds while the foaming slows down. Once it's all settled you can pour it onto an ungreased cookie sheet, or large pan. Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine. If desired you can toss some demerara sugar over top of the surface. Allow the candy to cool completely.
Cut with a knife or a toffee hammer to break the peanut brittle into pieces. You can eat it right away or store it in airtight container.
Serve with a big old candy loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more candy recipes but also tons of Christmas recipes.

Be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Microwave Peanut Brittle appeared first on Cravings of a Lunatic.

Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

Kim Beaulieu — Tue, 18 Nov 2025 10:00:00 +0000

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

It's okay, you are on the right blog. Occasionally I eat salad. Not often but occasionally.

Of course, I eat it with steak, potatoes and dessert. Honestly, that's how I roll.

This recipe calls for shaved asparagus. You are now picturing asparagus as legs and someone is shaving them with shaving cream and a razor, aren't you? I mean, it's all good, it's hard not to.

Just to clarify, if you are going to shave asparagus, hold the shaving cream and the razor, and use a peeler instead.

It's super easy to get nice long strips when you use a peeler. That way you get the strips super thin. I shaved mine in smaller strips so they played nicely with the carrots and almonds. I didn't want any of the vegetables getting asparagus envy. Fragile egos and all that jazz.

I highly recommend you make this today, drizzle some great lemon dressing over top, and then eat a steak.

You can make my Meyer Lemon Dressing to pour over this salad if you like.

So, go forth and make salad. Then, if you're still hungry like me you can chase it down with a steak.

Ingredient Notes:

Arugula - First of all, go buy some arugula. Buy it as fresh as possible. If you cannot find it you can substitute any lettuce you love, or use straight up spinach.
Carrots - Next, add some carrots to your grocery cart too. Use baby carrots for this recipe. And by baby carrots, I don't mean those little finger looking ones that are always soaking wet in bags. Buy fresh thin carrots. Costco and most local groceries carry them.
Aspargus - Then, toss some asparagus in your cart as well. I recommend thin stalks for most recipes. They just taste better. Try to find fresh asparagus. If you can't find it then use frozen.
Almonds - Last, grab a bag of almonds. Slivered almonds are used in this salad. Any almond will do in a pinch though.

How to Make Arugula Salad:

First, rinse and dry the arugula. Pop it in a big bowl.
Next, rinse and dry the carrots. Peel the outside and discard. Then cut the ends off and shave thin round slices with a peeler. Toss the carrots in the bowl with the asparagus.
Then, rinse and dry the asparagus. Use a peeler to shave long thin pieces off. Discard any woody ends. Toss the shaved asparagus in the bowl with the arugula and carrots.
Lastly, add the slivered almonds to the bowl as well.
Then, toss or mix the salad.
Add dressing, if desired.
Serve!

More Healthy Recipes:

Greek Chicken Orzo Power Bowls
Roasted Cherry and Pistachio Salad
Chicken and Strawberry Salad
Lightened Up Enchiladas
Grilled Caesar Salad
Pistachio Crusted Baked Cod
Grilled Spicy Cauliflower Steaks from Kiss My Smoke
Grilled Chicken Salad with Spicy Pineapple Dressing from Crumb

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Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

Course Salad, Side Dish

Cuisine American, Canadian

Keyword arugula salad, arugula salad with asparagus

Prep Time 15

Total Time 15

Servings

Calories 146kcal

Author Kim Beaulieu

Ingredients

5 ounces arugula
3 medium baby carrots shaved thinly with a peeler
1 bunch asparagus shaved thinly with a peeler
¼ cup slivered almonds more or less to taste

US Customary - Metric

Instructions

Rinse and dry the arugula. Place in a large bowl.
Rinse and dry the carrots. Peel the outside of the baby carrots and discard. Then cut the end off at a 45 degree angle. Now you can shave thin round slices with a peeler. Toss the shaved carrots over the arugula in the bowl.
Rinse and dry the asparagus. Now take the peeler and slowly shave pieces off, you should be turning the asparagus as you shave it. That way you shave it all as evenly as possible. Discard any woody ends of the asparagus. Toss the shaved asparagus over the arugula and carrots.
Toss on slivered almonds. You could toast them if you desire. I was in a hurry so I did not bother.
Gently toss the salad.
If you have a favourite dressing you can use that. I like lemon with asparagus so I used Meyer Lemon Dressing.
Serve with a big old this did not fill me up smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more healthy recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds appeared first on Cravings of a Lunatic.

Lemon Roasted Fingerling Potatoes

Kim Beaulieu — Fri, 07 Nov 2025 10:00:00 +0000

Lemon Roasted Fingerling Potatoes are one of my family's favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays.

Honestly, I'm a sucker for side dishes and this lemon roasted fingerling potato recipe is one of my absolute favourites. They are super simple to whip up but packed with flavor.

If you've read my blog before you're likely aware I'm a huge potato fanatic. I'm particularly fond of smashed potatoes and make them far too often.

Scroll through my recipe index and you will find my recipes for Parmesan Smashed Potatoes and Fried Smashed Potatoes with Onions and Meyer Lemon Dressing. Both equally yummy!

More often than not, I serve fingerling potatoes with roast chicken. Other times I love to serve them with a nice sirloin roast. You could also serve these with a tasty Thanksgiving Turkey or an easy Slow Cooker Ham.

Fingerling potatoes are incredibly versatile when it comes to cooking methods. You can boil, bake, grill or par-boil then roast them. The possibilities are endless.

Ingredient Notes:

Potatoes: For this recipe, I used fingerling potatoes. They really have an incredible flavour and pair perfectly with lemon. I par-boiled mine but if you opt to just cook them in the oven from start to finish you will need to increase your oven cooking time. You do not need to peel them.
Oil: I used olive oil for this recipe but you could use avocado, coconut, or grapeseed. Use whatever oil you like the flavour of. My two faves are olive oil and grapeseed oil.
Lemons: Regular lemons will do but if you have Meyer lemons use those. I always opt for Meyers every chance I get. You are just using the juice for this recipe. If you're so inclined you could add zest too.
Garlic: Use fresh garlic if it's available to you. If you don't have any on hand you can used minced garlic you buy in jars or dried garlic powder. Fresh is always best in my opinion but use what you have.
Salt and Pepper: This side dish recipe doesn't need a ton of spices. Between the fresh lemon juice and garlic you're pretty much covered. Just hit it with a bit of salt and pepper. Voila, done. Personally, I'm not a huge fan of black pepper so I often opt for white pepper instead. I prefer the flavour of it for some reason. If you want to spice it up a bit more you could add some red pepper flakes. It's not necessary but some folks like a bit of extra heat.
Fresh Parsley: Use fresh if you have it. If not, then use dried. It's more of a garnish so the recipe will still be amazing if you don't use parsley at all.

Optional Ingredients:

Lemon Zest - This could be added to the lemon juice mixture.
Shallots - Diced shallots would add a great flavour to this recipe.
Onions - Any kind of sweet onion would be a welcome addition to this side dish recipe.
Spices and Herbs - You can easily add sprigs of rosemary or fresh thyme. Or you can add dill for a more of a Greek potato flavour.
Vinaigrette - A nice lemon vinaigrette would be lovely to stir and pour over them after they are cooked.
Vegetables - Brussel Sprouts, cauliflower, broccoli or any root vegetable can be added to mix things up a bit.

How to Make Lemon Roasted Fingerling Potatoes:

First of all, preheat your oven to 400 degrees F.
Line a sheet pan with parchment paper and set aside.
Next, bring a large saucepan of water to a boil and add salt. Pop the potatoes in and cook for about 8 to 10 minutes, or until slightly soft. Then, drain the potatoes. You can leave them whole or slice them in half. Transfer them to a large mixing bowl.
Then, in a small bowl combine oil, lemon juice and garlic. Whisk the lemon juice mixture and pour it over the cooked potatoes. Toss potatoes until coated evenly.
Pour the potatoes on the parchment lined rimmed baking sheet in an even single layer. Make sure you get all the liquid poured over them. Sprinkle them with salt and pepper.
Next, pop the pan in the preheated oven and cook for about 10 to 15 minutes, or until the potatoes are golden brown. You can flip them halfway through if you like.
If you want your potatoes super crispy you can broil them for 3 to 5 minutes. It's not necessary but some folks like crispy edges. It's all good.
Then, remove the pan from the oven and transfer to a serving bowl. Sprinkle with parsley.
Serve!

How to Store Leftover Fingerling Potatoes:

Storing Leftovers in the Fridge:

Store the leftover potatoes in an airtight container in the refrigerator for up to 4 days.

Storing Leftovers in the Freezer:

Store the leftover potatoes in an airtight container or freezer bag (with all excess air removed) in the freezer for up to 2 months.

How to Reheat Leftover Fingerling Potatoes:

Oven Directions:

I recommend reheating them in the oven at 350 degrees F. Place the potatoes in a shallow baking pan and add a little bit of olive oil or butter, if desired. Cover the baking pan with aluminum foil and bake for about 10 minutes. Uncover the pan and continue cooking for another 5 to 8 minutes, depending on how crispy you want them.
Remove from oven and transfer to a serving dish.
Serve.

Stovetop Directions:

I recommend using a cast iron skillet or nonstick frying pan for this method. Add the potatoes the skillet or pan, add a small pat of butter or a drizzle of olive and cook over medium heat for about 8 to 10 minutes, or until potatoes are heated through.
Remove from the stovetop and transfer to a serving dish.
Serve.

Microwave Directions:

Honestly, microwaving is my least favourite way to reheat potatoes but if you're in a hurry it'll do.

Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
Remove from the microwave and transfer to serving dish.
Serve.

Microwave, then Oven Directions:

Another alternative is to reheat them in the microwave and then toss them in a piping hot skillet for a bit. This is a great way to make them quickly but still ensuring they are crispy.

Place the potatoes in a microwave safe container and add a small pat of butter or drizzle of olive oil. Alternately, you can add a little water or broth. Cook them about 1 to 2 minutes, checking them often after the 1 minute mark. Cooking time will depend on how many you are reheating. The more potatoes you reheat the more time they will need.
Remove from the microwave. and transfer them to a piping hot skillet on the stove for a minute or two to crisp them back up. You can add a little oil or butter if you like while crisping them. Not too much though. Let the pan do its thing.
Transfer them to a serving dish.
Serve.

FAQ:

Are fingerling potatoes healthy?

The short answer is yes, they are healthier than regular potatoes.
They have a lower glycemic index so if you are watching your sugar they are a better choice since they have less starch.
They are rich in vitamin B6, and vitamin C as well.

Do fingerling potatoes taste different?

Yes, they do. Most people would describe the flavor as nutty.
They are rich and firm in texture which makes them perfect for boiling, or roasting.

Why are the called fingerling potatoes?

The size and shape of them resemble a finger, hence the name.

Are fingerling potatoes worth the price?

Again, yes. You may be a bit more but the fact that they hold up so well when cooked is a bonus.
Plus their incredible taste will blow your mind!

Other Fabulous Side Dishes:

I highly recommend using fingerling potatoes for special occasions. They make a lovely presentation and the taste will make your guests request seconds and thirds.

You can serve them whole, halved or cut into pieces. I love mine served in halves personally. I like the crispiness the cut edges get when roasted.

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Lemon Roasted Fingerling Potatoes

Lemon Roasted Fingerling Potatoes are one of my family’s favourite side dishes. They are incredibly easy to make and are always a hit when we serve them at family functions and holidays.

Course Side Dish

Cuisine American

Keyword fingerling potato recipe, lemon roasted fingerling potatoes, roasted potatoes

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 231kcal

Equipment

Ingredients

2 ½ pound fingerling potatoes cut in half lengthwise
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley fresh or dried

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
In a small bowl combine olive oil, lemon juice and garlic. Whisk the lemon juice mixture well. Pour over cooked potatoes. Toss until coated well.
Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out evenly. Scoop out all liquid and drizzle over potatoes. Sprinkle with salt and pepper.
Place pan in preheated oven and bake for 10 to 15 minutes, flipping halfway through the cooking process. Potatoes are done when evenly brown and crispy on edges. If you like yours super crispy you can cook them for 3 to 5 minutes longer under your broiler.
Remove from oven. Transfer to serving bowl and toss parsley over top.
Serve with a big old lemony smile!

Video

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Lemon Roasted Fingerling Potatoes appeared first on Cravings of a Lunatic.

Teriyaki Sockeye Salmon Bowls

Kim Beaulieu — Thu, 21 Aug 2025 10:00:00 +0000

These Teriyaki Sockeye Salmon Bowls use grilled sockeye salmon combined with stir fried vegetables, and made into a delicious bowl recipe. This recipe is absolute dinner time perfection!

Salmon is my absolute favourite kind of fish so making Teriyaki sockeye salmon bowls is something that happens often here. It's been that way since I was a kid.

My Dad loved to fish and often went salmon fishing with my uncle or with his friends. We always had lots of fresh sockeye salmon in our household.

I think I grew up a bit spoiled when it came to high quality fish. My Dad was determined we knew what great fish tasted like.

Not just store-bought but also fish he had caught himself. On occasion we would go fishing for salmon with him.

If you have never fished for salmon you are really missing out. It's so much fun, but takes some skill and patience.

Plus, let's be honest, the gear is pretty sexy. Am I right? I mean hip waders, people! C'mon now.

Ingredient List:

Sockeye salmon filets/salmon fillets - I recommend buying salmon filet/fillet. See below for more info on picking out a great filet.
Teriyaki sauce - You can use homemade Teriyaki sauce or store bought. Both acceptable. Soy sauce or Tamari sauce can also be used for this recipe.
Olive Oil - Avocado oil, coconut oil or sesame oil could be substituted if you like. I tend to love grapeseed oil as well.
Broccoli florets - Buy a bunch of fresh broccoli and trim them yourself, or you can also use frozen.
Baby bok choy - Use fresh baby bok choy if it's available. You can substitute regular size bok choy but it's not quite as sweet.
Asparagus - Personally, I like thin stalks when making stir fry with asparagus but use whatever you like.
Prepared Basmati rice - You can also use jasmine rice, white rice, brown rice or wild rice. Noodles are acceptable for stir fry as well. Lots of people use cauliflower rice these days too.

Optional ingredients:

Some people use rice vinegar in their bowls but I did not use it in this particular recipe.
Feel free to add fresh ginger or garlic if you like.
Sprinkle some sea salt or red pepper flakes over top.
Sesame seeds can sprinkled over top of this once it's cooked.
You can also garnish this with green onions.

How to make Teriyaki Salmon Bowls:

Be sure to scroll to the recipe card for the FULL ingredient list and directions!

Marinate the salmon.
Preheat grill.
Oil the grill grate.
Brush oil over the salmon.
Place skinless side of the salmon down on the grill grates.
Allow to cook, just enough to get great grill marks on the salmon.
Flip over. Oil prior if necessary.
Allow it to cook for about 3 to 5 minutes.
Remove from grill and place on a platter.
Add olive oil to wok. Allow it to heat up.
Toss in broccoli. Cook.
Add asparagus. Cook.
Then add baby bok choy. Cook.
Add Teriyaki sauce and cook.
Scoop prepared rice into each bowl.
Top with salmon and vegetables.
Drizzle remaining Teriyaki sauce.
Serve!

What to look for when buying Sockeye Salmon:

Skin should be bright and shiny. No scales should be flaking off.
Firm, smooth flesh. It should not look "feathery", nor should it be flaking apart when raw.
If you press your finger into the flesh the flesh should bounce back. If it does not bounce back, and leaves an indent then I suggest not buying that piece.
Avoid overly "fishy" smelling fish.
If buying whole, be sure sure the eyes look bright. If they eyes look "sunken" do not purchase that piece of fish.
Colour should be "red" if fresh. Farmed sockeye is typically pink in colour.

Options for Cooking Sockeye Salmon:

Grill over open flame
Use a cedar plank on the grill
Oven roast
Pan fry in a skillet
Bake or broil on a baking sheet in the oven
Air fryer
Instant Pot

How to Store Salmon Bowls:

Once the food is cooked, allow it to cool down. Then store in airtight container. Store in the refrigerator for 3 to 4 days.

Can Salmon Bowls be Frozen:

Yes, they can! All of the ingredients in this stir fry can be frozen which makes this teriyaki salmon rice bowl perfect for meal prep. We always make extra and freeze them for later.

Again, once the food is cooked, allow it to cool completely. Transfer to an airtight container. Store in the freezer for 2 to 3 months.

How to Reheat Salmon Bowls:

We use the microwave to reheat leftovers. Since everything is already mixed, it's the easiest method to reheat them.

Add a little bit of water to the bowls before reheating them in the microwave. Then microwave them for 1 to 2 minutes, depending on how much is in your bowl.

My Dad was lucky enough to fish for Sockeye Salmon on the Fraser River in British Columbia, and also in Alaska.

When he retired from Ford Motor Company he took a year long RV trip. Alaska was on his bucket list. I'm so happy he got to fulfill that wish.

He brought home lots of salmon for all of us. To this day I still try to eat salmon as much as possible.

Every time I cook it I think of my Dad and smile. His passion was fishing. Mine is cooking. We were a great team back in the day.

More Healthy Dinner Recipes:

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Teriyaki Sockeye Salmon Bowls

These Teriyaki Sockeye Salmon Bowls use grilled sockeye salmon combined with stir fried vegetables, and made into a delicious bowl recipe. This recipe is absolute dinner time perfection!

Course Main Course

Cuisine Asian Cuisine

Keyword salmon bowls, stir fry recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 588kcal

Author Kim Beaulieu

Ingredients

2 pounds sockeye salmon filets, skin on
1 cup Teriyaki sauce divided
3 tablespoon good quality olive oil
1 bunch broccoli florets washed and chopped
1 bunch baby bok choy washed and chopped
1 bunch asparagus washed and ends snapped off
4 cups prepared basmati rice

US Customary - Metric

Instructions

Pat the salmon dry with paper towels. Then, marinate the salmon in ½ cup Teriyaki sauce for 20 to 30 minutes. Discard the leftover liquid.
Preheat grill to medium-high heat.
Oil the grill grate well.
Brush oil over the salmon and place salmon with the skinless side down on the grill grates. Allow to cook with the lid down for just a couple of minutes, just enough to get great grill marks on the salmon. It takes about 2 to 3 minutes.
Flip over so skin side is down. Oil prior if necessary, this will help keep the fish from sticking. Do not move the salmon around, it will fall apart. Just place it, close the lid, and allow it to cook for about 3 to 5 minutes. Remove from grill and place on a platter.
Add 3 tablespoons of good quality olive oil to a wok over medium-high heat. Allow it to heat up, and the oil to glisten. Toss in broccoli first and cook, stirring occasionally, for about 3 to 5 minutes. Add the asparagus and cook for 2 to 3 minutes more. Then add baby bok choy and cook for about 2 to 4 minutes, depending on heat and thickness of vegetables. Add ¼ cup Teriyaki sauce to the vegetables and cook just until the it incorporates well and coats all the vegetables.
Scoop prepared rice into each bowl, about half-way to the top. Top with salmon and vegetables.
Drizzle remaining ¼ cup Teriyaki sauce, heated if desired.
Serve with a big old Sockeye Salmon loving smile!

Notes

Nutritional information is a rough estimate for the salmon and rice, and also based on serving 8 people. If you adjust the recipe you will need to recalculate the nutritional information yourself.

You can spice this up with various spices and oils. Personally, I like to keep it as plain as possible so the salmon flavour pops. The Teriyaki sauce has sodium in it already, so you don't need to add more. Red Pepper Flakes and Sriracha pair nicely with this for anyone who likes a spicy bite.

Nutrition

You can find more grilling recipes in my recipe index. Or hit my grill blog, it’s called Kiss My Smoke. You can also find more summer recipes right here on the blog too.

Be sure to follow me on Pinterest and Instagram to keep up with all the latest and greatest recipes that hit the blog. Every new blog post gets shared to both social media sites.

Toodles! xx

The post Teriyaki Sockeye Salmon Bowls appeared first on Cravings of a Lunatic.

No Bake Cherry Cheesecake Bars

Kim Beaulieu — Mon, 11 Aug 2025 10:00:00 +0000

These easy no bake cherry cheesecake bars are sure to be a hit with family and friends. Whip up a batch or two today!

Honestly, I'm a sucker for cherry flavoured desserts. Especially cherry cheesecake. It's one of my favourite things in the whole wide world.

I can never get enough of it. To be honest, if it was socially acceptable to each it for lunch every day I totally would.

There is just something about cheesecake that just brings on "the happy". It's hard to be in a bad mood while eating cheesecake.

I mean, think about that. Have you ever seen a person scowl while eating cheesecake? It will never happen.

One of my hooligans does not like cheesecake. I am really starting to question whether he was switched at birth or something.

Honestly, he's the only member of the family who is not a fan of cheesecake. He might actually be the one person in the world who hates cheesecake.

We have tried to get him on board the cheesecake train. Repeatedly. He just won't do it.

It bums me out because I make a ton of cheesecake so I feel like I'm leaving him out when I make it. Usually, I'll make him a similar dessert with whipped cream. He loves that stuff.

He keeps telling me it's the smell of it. According to him, it smells like something from work.

The hooligan works in produce at our local grocery store. They make a taco dip with cream cheese and he just hates the smell of it. So, he just cannot bring himself to eat cheesecake. Such a big, old bummer.

However that means...

more for ME!!

Ingredient Notes:

Graham Crumbs - I used store bought graham crumbs but you can easily crush your own in a food processor.
Butter - You can use salted or unsalted butter for this recipe. You will be melting it before adding to the recipe.
Cream Cheese - Use any brand you like, just be sure to soften it prior to making the cheesecake.
Sugar - This recipe uses granulated white sugar.
Heavy Cream - You need to use heavy cream for this recipe due to the higher fat content. Don't substitute anything else.
Pie Filling - I used cherry pie filling but you can make any flavour of cheesecake with the base recipe.

How to Make No Bake Cherry Cheesecake Bars:

First, line an 8 x 8 inch square baking dish with parchment paper. Set aside.
Then, combine the graham crumbs and butter in a small mixing bowl. Mix until everything is combined then pour into baking dish. Then press down to form the crust.
Next, combine the cream cheese and the sugar in a mixer using the paddle attachment. Mix until it becomes light and fluffy.
In a separate bowl, mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should form peaks.
Then, pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Next, spoon the cherry pie filling out evenly over the top of the cream cheese layer. Smooth out.
Place the pan in the fridge for at least 4 hours, but preferably overnight.
Lastly, remove the pan from the fridge and cut the cheesecake into squares.
Serve!

How to Store Cheesecake:

Place the cheesecake in an airtight container before storing. This cheesecake can be stored in the refrigerator for up to 3 days.

Yes, you can freeze this no bake cheesecake. Store in an airtight container in the freezer for up to 2 months.

Other Amazing Cheesecake Recipes:

Now let's make some cheesecake!

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No Bake Cherry Cheesecake Bars

These no bake cherry cheesecake bars are sure to be a hit with family and friends. It's an incredibly easy dessert recipe for any occasion!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake

Prep Time 15

Total Time 15

Servings

Calories 544kcal

Author Kim Beaulieu

Equipment

Ingredients

2 cups graham crumbs
6 tablespoons butter melted
16 ounces cream cheese softened
½ cup granulated sugar
½ cup heavy cream
1 can cherry pie filling

US Customary - Metric

Instructions

Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
In a small mixing bowl combine the graham crumbs and butter. Mix until combined. Pour into baking dish, and press down to form the crust.
In a mixer using the paddle attachment combine the cream cheese and the sugar. Mix until it becomes light and fluffy.
In a separate bowl mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should for peaks.
Pour the whipped cream into the cream cheese mixture. Mix on high until combined. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Spoon the cherry pie filling out evenly over the top. Smooth out carefully.
Pop the dish in the fridge for at least 4 hours, but preferably overnight.
Remove and cut into squares.
Serve with a big old cherry cheesecake loving smile!

Video

Notes

Recipe can be doubled and prepared in a 9 x 13 inch dish instead.

You can substitute 1 cup of prepared whipped cream (like cool whip) if you prefer not to whip your own.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more dessert recipes and tons of snack recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Cherry Cheesecake Bars appeared first on Cravings of a Lunatic.

Thai Cucumber Salad

Kim Beaulieu — Mon, 11 Aug 2025 08:00:00 +0000

Thai Cucumber Salad is the perfect side dish for any occasion. It is incredibly quick and easy to make but packs a serious flavour punch!

This super quick and incredibly easy Thai Cucumber Salad is a staple in our household. With only a few ingredients, I can easily whip this up for lunch or dinner.

My youngest son is a serious cucumber fanatic! I'm always looking for fun and tasty ways to serve cucumbers as often as possible. I'm cool like that!

I figure if you have a kid who loves veggies you should do a happy dance and make veggie dishes every flipping day. Am I right?

Both of my hooligans love fruits and vegetables. I'll admit I'm more of a fruit lover but I dig veggie recipes too. We are the kind of family who serves 4 sides with every meal.

No joke, man. If you ask anyone who has been lucky enough to have dinner at our house they will tell you we average 4-5 sides per protein.

So, if I serve a sirloin roast and roast chicken for dinner there will likely be around 8-10 side dishes on the table. We're huge carnivores but sides are our jam!

This Thai cucumber salad also got rave reviews. You need to give this a try as soon as possible!

Ingredient Notes:

Vinegar - I used rice vinegar in this recipe. You can find it in most grocery stores.
Sugar - A little sugar helps balance this recipe perfectly.
Oil - Sesame oil is the perfect option for this salad.
Thai Chile Pepper - These little peppers pack a serious punch so start with a little and work your way up. You can always add more, but you can't take away heat easily so err on the side of caution.
Cucumber - I used an english cucumbers for mine, but feel free to substitute Persian cucumbers or any cucumber you prefer. You can use spiral cut or cucumber slices.
Shallots - Personally, I love the flavour of shallots as it tastes like garlic and onions combined. Feel free to use red onion or green onions if you prefer those.
Spices - I highly recommend that you sprinkle a little red pepper flakes over this cucumber salad. You can also add salt and pepper if you like.
Optional Herbs and Add in's - Feel free to add fresh cilantro if you like the taste. You can also stir in fresh squeezed lime juice. Or chop up a small red onion for added crunch.

How to Make Thai Cucumber Salad:

In a small mixing bowl, combine the rice vinegar, sugar, oil and Thai chile pepper. Whisk until combined.
Next, in a separate bowl, combine the cucumbers, shallots and red pepper flakes. Use a spoon to mix well.
Pour the liquid mixture over the cucumber mixture. Toss to coat evenly.
Place in the fridge to keep cool until you are ready to eat.
Serve!

How to Store Thai Cucumber Salad:

Store the Thai cucumber salad recipe in an airtight container. Be sure to remove as much air as possible. Place the container in the refrigerator. Cucumber salad will keep in the fridge for about 3 to 5 days.
Keep in mind that the longer it sits in the fridge the softer the veggies will become and the colour may change a bit. If you're serving this for a party or potluck I would recommend serving it within 24 hours of making it for the best flavour and texture.
If you store the salad ingredients in mini mason jars you can serve this at a picnic or potluck. Just be sure to keep the jars chilled until serving.

Other Fabulous Side Dishes:

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Thai Cucumber Salad

Thai Cucumber Salad is the perfect side dish for any occasion. It is incredibly quick and easy to make but packs a serious flavour punch!

Course Salad, Side Dish

Cuisine American

Keyword cucumber salad, thai cucumber salad

Prep Time 10

Total Time 10

Servings

Calories 37kcal

Author Kim Beaulieu

Equipment

Glass Mixing Bowl

Ingredients

⅓ cup rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 medium red Thai chile pepper finely chopped
1 large english cucumber spiral cut or slice
2 medium shallots finely diced
¼ teaspoon red pepper flakes or to taste

US Customary - Metric

Instructions

Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small mixing bowl. Use a whisk to mix the ingredients really well.
In another small bowl, combine the cucumber, shallots and red pepper flakes. Use a wooden spoon to mix well.
Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.
Serve in a bowl or on a platter!

Notes

Recipe inspired by Thai Cucumber Salad and Spicy Thai Cucumber Salad from Kraft.

You can add peanuts to this recipe if you like!

In a pinch you can substitute salad dressing and Thai Chili sauce instead of using rice vinegar, sugar and sesame oil. I've done it on occasion and it tastes amazing!!

Did you make this recipe? Please give it a star rating below or leave us a comment!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Thai Cucumber Salad appeared first on Cravings of a Lunatic.

No Bake Strawberry Cheesecake Tart

Kim Beaulieu — Sun, 03 Aug 2025 10:00:00 +0000

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. The base is crushed Nilla Wafers, the filling is a simple no bake cheesecake mixture, and the topping is macerated fresh strawberries.

By now you probably realize I adore no bake cheesecake. Well, let's be honest here, I love any kind of cheesecake. During the hot summer months my go to dessert is always some kind of no bake cheesecake.

Strawberry just happens to be one of our favourites. I mean, look at this gorgeous cheesecake. Pretty, delicious and no bake. I think I'm in love. With a cheesecake. Totally normal right.

Of course it's normal. Honestly, I love this cheesecake, and I'll shout it from the rooftops if need be. I can never get enough strawberry cheesecake in my life.

Seriously, I could eat it every day. Many people think I do. But I don't. I take the occasional day off to eat other things. Not often, but occasionally.

Make this. Invite me over. We'll be best friends. Today is good for me. Call me. I'll sit by the phone waiting. Impatiently.

Ingredient Notes:

Cookies - This recipe uses Nilla wafer cookies. You can easily substitute graham crumbs if you prefer.
Sugar - Granulated sugar is used in the recipe. I don't recommend making substitutions for this ingredient.
Butter - Feel free to use either salted or unsalted butter in this recipe. Either works perfectly.
Heavy Cream - You can easily substitute 1 cup of prepared whipped cream if you don't have heavy cream. Heavy cream is used to make whipped cream, for those who don't know what it is. Also, heavy cream doubles in size when whipped so ½ cup of heavy cream will make 1 cup of whipped cream.
Cream Cheese - I strongly recommend using good quality brick cream cheese for this. Do not use the cream cheese that comes in a tub. For brands, I'm partial to Philadelphia cream cheese.
Extract - This recipe uses vanilla extract but you can omit it if you don't have any. You can also use other extracts instead, like almond extract or coconut extract.
Strawberries - Fresh berries are preferred but frozen will work as well. Use whatever you have on hand. This would also be fabulous if you used strawberry pie filling.
Oranges - Use a fresh orange to make the juice to macerate the strawberries. It helps soften them and gives them a great flavour, as well.

How to Make No Bake Strawberry Cheesecake Tart:

Base:

Spray your pan with nonstick spray.
Crush the Nilla wafer cookies in a food processor, or by hand. Transfer to a bowl and add sugar and melted butter. Mix well. Press into a prepared pan. Set aside.

Filling:

Add cold heavy cream and sugar to a mixing bowl. Start on slow speed then gradually increase speed to the high setting. Mix on high until the heavy cream becomes fluffy.
In a separate bowl mix the cream cheese and vanilla extract together until the cream cheese is soft and creamy.
Combine the whipped cream mixture and cream cheese mixture together in one bowl. Mix until combined thoroughly. Pour into the cake pan over top of the base layer you prepared earlier.
Place the pan in the refrigerator for at least one hour.

Strawberry Topping:

Cut the berries into pieces. Place in a large bowl.
Pour sugar and orange juice over top and mix well.
Place bowl in the fridge for at least 30 minutes, but no longer than 4 hours. I find the optimal time frame for macerating berries for this recipe to be about 30 to 60 minutes. You want the berries to be slightly softened, not completely broken down.
Drain excess liquid from the berries, then scoop the macerated strawberries over top of the cream cheese mixture in the pan that you prepared earlier.
You can serve immediately or place in the refrigerator until you are ready to serve this no bake dessert.

How to Store No Bake Cheesecake:

Cover cheesecake with plastic wrap or aluminum foil before storing it.

Do NOT leave no bake cheesecake on the counter. It uses whipped cream and cream cheese, and both of the ingredients need to be stored in the fridge, not on the counter.

Without fruit topping I would say you can store no bake cheesecake in the refrigerator for 4 to 5 days. With fresh fruit on top I would only recommend storing this for up to 2 days in the refrigerator.

This no bake strawberry cheesecake tart is best served within 1 to 2 days. The berries will start to soften too much and discolour the cheesecake filling if stored for too long. Personally, I think this is best served on the first day to ensure the best texture and colour.

Can No Bake Cheesecake be Frozen:

Generally speaking, you can store no bake cheesecake in the freezer for up to 3 months. Be sure to cover it really well and seal it in an airtight container before freezing.

For this particular no bake cheesecake recipe, I wouldn't recommend freezing it for more than about a month. I find the texture of the cheesecake and berries deteriorates more quickly than a cheesecake made with pie filling.

More No Bake Dessert Recipes:

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No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. You can use frozen berries to make this as well.

Course Dessert

Cuisine American

Keyword no bake strawberry cheesecake, no bake strawberry cheesecake tart, strawberry cheesecake

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 341kcal

Equipment

Ingredients

For the base:

2 cups mini nilla wafers crushed
1 teaspoon granulated sugar
2 tablespoons butter melted

For the filling:

½ cup heavy cream
2 teaspoons granulated sugar
8 ounces cream cheese softened
2 teaspoons vanilla extract

For the strawberry topping:

2 cups strawberries chopped into small pieces
1 medium orange juiced
2 tablespoons granulated sugar

US Customary - Metric

Instructions

For the base:

Crush the nilla wafers in your food processor until the are the texture of graham crumbs.
Add the sugar and melted butter and pulse until mixed thoroughly.
Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.
Set the pan aside.

For the filling:

Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.
In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.
Scrape the cream cheese mixture into the whipping cream and mix until combined.
Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

For the strawberry topping:

Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.
Sprinkle sugar over top of the berries, then mix well with a spoon.
Juice the orange over top of the berries, mix again with a spoon.
Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.
After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.
You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.
Serve with a big old summer lovin' smile.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Strawberry Cheesecake Tart appeared first on Cravings of a Lunatic.

Snowflake OREO Cookie Balls

Kim Beaulieu — Wed, 18 Dec 2024 11:00:21 +0000

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

I love OREO Cookies. It's a love like no other.....

Have I told you lately that I love you? Have I told you there's no one else above you? Fill my heart with gladness, take away all my sadness. Ease my troubles, that's what you do!

Too much?

These Oreo Cookie Balls are always a hit with everyone who tries them. To be honest, I eat about half of them myself.

Honestly, they are so simple to make. Not only are they easy but they are crazy good.

You only need a few ingredients, and you can make them fairly quickly.

Not only can you use frosting to pipe the design, but you can also top them with sprinkles or crushed peppermints.

You can also make my White Chocolate OREO Cookie Balls if you prefer white cookie balls.

If you make them be sure to tag me on Instagram, or post a photo to my Facebook wall. I would love to see how you put your own twist on these cookie balls.

What are Oreo Cookie Balls:

Oreo Cookie Balls are basically crushed Oreo cookies that are mixed with cream cheese. They are then coated with melted chocolate or candy melts. Most are topped with things like crushed peppermints, Oreo crumbs, or sprinkles.
Mine were topped with a snowflake design piped with frosting.

Ingredient Notes:

Cream Cheese – Personally, I love Philly cream cheese but use whatever kind you prefer.
Oreo Cookies – Use real Oreo cookies for this one. Nothing else compares.
Chocolate – Use any kind of white chocolate or white baking chocolate. You can also use white or red candy melts.
Food Colouring - I used red gel food colouring for mine.
Icing - I used the kind you buy pre-made in a tiny tube.

How to Make Oreo Cookie Balls:

First, mix softened cream cheese and cookie crumbs until well blended.
Then, shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Next, place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Lastly, refrigerate 1 hour or until firm. Keep refrigerated until you are ready to serve them.
Serve!

Step by Step Photos Below:

First, you want to grab 36 OREO Cookies and crush them.

Next, use a food processor or ziploc bag and a rolling pin to crush cookies.

They will resemble fine crumbs. So pretty, right!

Then, mix those fine OREO crumbs with cream cheese.

Here is a close up of the OREO cookie ball filling.

Next, roll the mixture into 1 inch balls. Then freeze them.

Then, melt the chocolate, take the cookie balls out of the freezer and start dipping.

Next, drop each OREO Cookie Ball into the melted chocolate, or candy melts.

Then, roll each cookie ball around in the chocolate to coat evenly.

Next, remove each cookie ball from chocolate using a fork.

Then, place cookie balls on a cookie sheet or pan.

Next, top with cookie crumbs, or pipe on snowflakes.

Make snowflakes by piping the design on, or use a toothpick to make shape.

How to Store:

Just to clarify, Oreo cookie balls must be stored in the fridge since they contain cream cheese.
Store them in an airtight container. Wrap them up tightly. The less air in the container means they will last longer.
They will last for 3 to 4 weeks in the fridge if stores correctly.
You can also store them in the freezer for 3 to 4 months.
Lastly, be especially gentle with them when removing them so they don’t crack.

More Christmas Recipes:

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Snowflake OREO Cookie Balls

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

Course Candy, Dessert

Cuisine American

Keyword no bake oreo balls, oreo balls, oreo cookie balls

Prep Time 30

Resting Time 1

Total Time 1 30

Servings

Calories 193kcal

Author Kim Beaulieu

Ingredients

8 oz cream cheese softened
36 Oreo Cookies finely crushed
12 oz white chocolate melted
2 tsp red food colouring
1 tube decorating gel in white

US Customary - Metric

Instructions

Use a food processor to blend the cookies into fine crumbs. If you don't have a food processor you can pop them in a Zip-loc bag and use a rolling pin to smash them by hand.
Mix softened cream cheese and cookie crumbs until well blended.
Shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.
Remove from fridge when ready to serve.

Notes

Originally posted on December 13, 2015.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Snowflake OREO Cookie Balls appeared first on Cravings of a Lunatic.

Chocolate Shortbread Wedges with Pistachios

Kim Beaulieu — Sun, 15 Dec 2024 09:00:35 +0000

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season.

Nothing beats chocolate shortbread smothered in chocolate glaze and sprinkled with pistachios. Not only is it delicious but you will be pleasantly surprised how easy this one is.

Honestly, I love easy recipes. I mean, absolutely full on love them.

Any time I find an easy one I feel like I want to shout from the rooftops.

But I won't.

Apparently, that pisses off the neighbours. Or so I've been told by the police.

I will scream it here though. No one can arrest me for screaming on a virtual roof.

Or maybe they actually can. Is there such thing as virtual jail?

Man, I hope not.

To be honest, I can't recommend this chocolate shortbread enough.

You need to make it now.

Then, gobble it up to hide all the evidence. That way it's your word against the neighbours.

Or save a few to bribe the officers. Honestly, that works like a charm.

Not that I've actually done that or anything.

Again, go make this chocolate shortbread recipe. Right now!

Ingredient Notes:

For the shortbread:

Butter - I used softened unsalted butter for this cookie recipe.
Sugar - Use granulated white sugar.
Cocoa Powder - Use a good quality cocoa powder, preferably Dutch-processed.
Salt - This helps enhance the sweetness so only omit if you are avoiding salt for health reasons.
Egg - You only need the yolk for this recipe.
Extract - I used vanilla extract but you could substitute chocolate or almond if you like.
Flour - This recipe uses unbleached all-purpose flour.

For the glaze:

Chocolate - I used semi-sweet chocolate for this chocolate shortbread.
Butter - Salted or unsalted works well for the glaze.
Pistachios - Chop the pistachios for sprinkling on top of cookies.

How to Make Chocolate Shortbread:

For the shortbread:

First, preheat the oven to 350 degrees F.
Then, butter a round pan and sprinkle it with flour. Set aside.
Next, in a medium size bowl combine the butter, sugar, cocoa powder and salt. Beat until combined.
Then, add the flour next, and mix the ingredients on low speed until the dough begins to clump. Scrape the bowl and mix briefly again.
Next, transfer the chocolate shortbread mixture to the prepared pan and press it gently into the bottom.
Then, place the pan in the oven and bake for 20 to 25 minutes. The top of the shortbread should lose it's wet appearance and the cookie will pull slightly away from the sides a bit. That's when it's done.
Remove from the oven and set aside.

For the glaze:

First of all, use a double boiler if you have one. If not, you can set a glass heat-safe bowl above a saucepan. Add water to the bottom pan.
Next, place over medium heat, then add the butter and chocolate to the bowl. Allow to melt, occasionally whisking until it's melted and smooth.

Putting it all together:

First, pour the warm glaze over the top of the shortbread. Spread evenly across the top with an offset spatula.
Then, toss the chopped pistachios over top.
Next, allow the chocolate shortbread to cool. Then slice into pieces.
Lastly, serve!

How to Store Cookies:

First, you want them to cool completely.
Store them in an airtight container. Since they actually have a glaze, use waxed paper or parchment paper between each layer of cookies.
They can be stored in dry, airtight container for a week.
Or they can be stored in a dry, airtight container in the fridge for up to 2 weeks.
You can also freeze them for 2 to 3 months.

More great Christmas recipes

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Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season..

Course Dessert, Snack

Cuisine American

Keyword chocolate shortbread, christmas cookies, shortbread

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 248kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

Ingredients

For the shortbread:

½ cup unsalted butter softened, plus more for pan
½ cup granulated sugar
¼ cup good quality cocoa powder preferably dutch-processed
¼ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour

For the glaze:

4 ounces semi-sweet chocolate chopped
2 tablespoons butter cut into pieces
½ cup coarsely chopped pistachios

US Customary - Metric

Instructions

For the shortbread:

Preheat the oven to 350 degrees F.
Butter a 9 ½ inch pan with removable bottom, then sprinkle it with flour. Set aside.
Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
Add the flour and mix the ingredients on low speed. Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done.
Remove from oven. Set aside.

For the glaze:

Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
Toss the pistachios over top.
Allow the glaze to set up by setting aside until it cools.
Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
Serve this at room temperature.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Chocolate Shortbread Wedges with Pistachios appeared first on Cravings of a Lunatic.

30+ Christmas Cookies Recipes for the Holidays

Kim Beaulieu — Mon, 09 Dec 2024 10:00:59 +0000

Over 30+ Cookie Recipes that are sure to be a hit with your family and friends this holiday season. Nothing is better than a cookie tray stacked high with delicious treats during the holidays.

I love holiday baking. There's just something about the smell of cookies baking during the holiday season that just makes me so utterly happy. Nothing beats the aroma of fresh cookies baking to perfection. The soft batter, the smell of vanilla and chocolate drifting from room to room. It's heavenly.

Usually I start baking on December 1. Once the month officially changes I'm in the kitchen baking up a storm. Whether it's cookie recipes, fudge recipes, candy recipes, or hot chocolate, if it's December there's some kind of holiday sweet happening in my kitchen on a daily basis. You can bank on it.

Holiday recipes abound this time of year. I tend to favour all things chocolate, but honestly as long as it's sweet I'm a happy girl. If you are looking for something specific this holiday season you can use my search bar by typing in what you're looking for. You can also check my recipe index. Or just email me.

I love hearing from readers so if you have something you're looking for or need help with a recipe just email me and I'll do my best to help you out. Nothing feels better than being able to help someone find a recipe that their whole family falls in love with. That's why I do this job.

Plus the perks are amazing. I mean I get to cook and bake for a living. Then I get to eat all the things I cooked and baked. My life is not hard. At all. In fact it's pretty wonderful. I'm seriously looking forward to tomorrow when the baking marathon begins. I can't wait to make more cookies.

In the meantime, I'm just going to keep scrolling back and forth through all these amazing cookie recipes. Be sure to pin all your favourites so you can bake them for the holidays. Or send the link to your friends and family so they can bake for you. It's all good. Whatever works for you!

Christmas Cookie Recipes:

Buddy the Elf Cookies by Cravings of a Lunatic

Chewy Molasses Cookies by Dinners, Dishes, and Desserts

German Chocolate Cake Cookie by A Dash of Sanity

Cookies & Cream Cookies by Domestic Superhero

Italian Ricotta Cookies by Love Bakes Good Cakes

Triple Ginger Snaps by That Skinny Chick Can Bake

Monster Cookies by Cravings of a Lunatic

Turtle Thumbprint Cookies by Let's Dish

Chocolate Mint Macarons by Ashlee Marie

Dulce de Leche Sandwich Cookies by High Heels and Grills

Linzer Cookies by Mandy’s Recipe Box

Eggnog Oatmeal Cookies by Kleinworth & Co.

Rolo Cookies with Sea Salt by Like Mother Like Daughter

Christmas Tree Cookie Stacks by Big Bear’s Wife

Chocolate Mint Sandwich Cookies by Lemons for Lulu

Peppermint Candy Cane Cookies by Self Proclaimed Foodie

Chocolate Coconut Cookies by Cravings of a Lunatic

Peppermint Snowcap Meringues by BellyFull

Snowball Cookies by Eazy Peazy Mealz

Triple Chocolate Turtle Cookies by Carlsbad Cravings

Cranberry Orange Cookies by Fake Ginger

Italian Anisette “S” Cookies by Wishes and Dishes

Chocolate Shortbread Wedges with Pistachios by Cravings of a Lunatic

No Bake Christmas Tree Cookies by The Recipe Rebel

Ginger Spice Spritz Cookies by Cooking and Beer

Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

Viennese Crescents by 365 Days of Baking and More

Christmas Cookie Tree by Bread Booze Bacon

Ginger Bears by Cravings of a Lunatic

Eggnog Thumbprints by White Lights On Wednesday

Perfect Cut Sugar Cookies by Simple Joy

Red Velvet Thumbprint Cookies by Yummy Healthy Easy

Classic Sugar Cookies by The Love Nerds

More Holiday Treats:

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more cookie recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post 30+ Christmas Cookies Recipes for the Holidays appeared first on Cravings of a Lunatic.