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Tag Archives: Sweet

Crockpot Vanilla Latte

Lol, I will confess to you I’m a huge coffee fanatic. And it’s not a joke either. Here is how serious I am; I’m a member of the Starbucks rewards program, and I have my personal coffeemaker in my room with a stash of coffees and galore. That’s just proof to you that I am addicted to coffee. Haha! 😀

I of course seldom enjoy drinking the specialty coffee drinks from Starbucks. Since they are expensive, usually very high in calories and sugars. However, I thankfully found this ridiculously easy Crock Pot Vanilla Latte on Pinterest and it saved the day lol. I use a Vanilla Coffee Syrup, milk, and coffee. And perhaps a little bit of whipped cream, if I feel like being unusually self-indulgent. And … that’s it. Haha!!!! 😀

Crock Pot coffee drinks are perfect for the lazy and rainy afternoons, busy holiday mornings or weekend brunches. So…let’s go through this checklist together; do you have your Crock Pot? Check. Hot coffee? Check. Easy? Delightful? Cheaper? Check check. Check. What on earth are you waiting for? Hop out of that couch and get busy. Have fun!!!!

Are you a coffee enthusiast?

Crockpot Vanilla Latte

INGREDIENTS:

4 cups milk (I used 2%, but whole is, of course, also delicious)
2 cups very strong brewed coffee
1/2 cup Vanilla Coffee Syrup
Whipped cream (optional)

DIRECTIONS:

Combine the milk, coffee, and vanilla coffee syrup into a four-quart Crock Pot. Stir. Cook on high for two hours or until it heated through.
Make sure it doesn’t boil! You may also keep your crockpot on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Enjoy!

Kitchen Treaty

Coming up next week

Buffalo Chicken Burgers

Salmon Cake Sandwiches Side Dish ?????

Crockpot Frito Pie

Thank you so much for reading! 🙂

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Vanilla Syrup [Starbucks Copycat]

Since I try to do my very best to be frugal with my spending, I do not buy Starbucks or any other coffee syrup bottles regularly. But I do admit that it can be very tempting when they start calling my name and wanting me to answer it’s cry lol. As you can tell, I prefer to add a little sweetener to my coffee drinks. 🙂 So, if you’re the same as me, and you’re attempting to be more thrifty, then may I suggest you try this vanilla syrup in your coffee and or latte in the comfort of your own home. You will be shocked how easily syrups can be made with only a few everyday ingredients in your own kitchen.

This homemade vanilla syrup has a rich vanilla flavor, golden brown color, and perfect syrupy taste. Now savor your cup of espresso or coffee with homemade vanilla syrup with a hint of caramel flavor.

* This is a copycat clone, not a Starbucks Fontana exclusive recipe.

Vanilla Syrup

Makes about 1 1/3 cups

INGREDIENTS

1 C. water
2/3 C. granulated sugar
1/3 C. brown sugar
1/8 tsp. of salt
2 tsp. vanilla extract

DIRECTIONS

In a medium sized saucepan, add granulated sugar, brown sugar, salt, and water. Over medium-high heat, slowly stir until the sugar is completely dissolved. You can make syrup only with granulated sugar and water, but brown sugar and pinch of salt will give a richer flavor for the final result. When the syrup reaches a full boil with big bubbles, just let it cook for about five minutes. Reducing the syrup by boiling will make the syrup thicker. Then remove the pan from the heat and put the saucepan in the refrigerator for about half an hour or until it’s sufficiently cooled. Finally, add 2 teaspoons of pure vanilla extract and stir until combined.
Recipe adapted from Eugenie Kitchen

Pulled Pork + Crockpot = Zero Work

Have you been craving for some serious barbecue lately? But evidently two words come to your mind: cooking and cleaning, then you seldom think blah forget it. If there’s a ton of work involved you certainly will not feel like doing all of the labor. Right? And don’t worry if you go through this because I admit, I occasionally do the same thing. Haha! 😀 And or is your schedule jammed packed with stuff, and you just don’t have the time to prepare it? Well then, don’t I have the perfect solution for you. 

You totally should try this super-duper easy BBQ Coca-Cola Pulled Pork recipe; it gets a five-star rating in my book because for two reasons: it almost requires no work and two it’s sweet and tangy. It will certainly hit the spot for sure!

Crockpot BBQ Coca-Cola Pulled Pork

Ingredients:

Approx. 3 lbs. Pork Tenderloin
One bottle Sweet Baby Ray’s Barbecue Sauce 18 oz.
One can Coca-Cola 12 oz.

Optional:

½ white onion, sliced
Hamburger buns
Cheese slices
pickles

Instructions:

1. On a cutting board cut half of an onion and then cut it into slices. Next, If you are using sliced onions, first place them on the bottom of your Crockpot. Then put the Pork Tenderloin into the Crockpot.

2. Combine BBQ Sauce and Coke in a large mixing bowl and stir well.
Pour BBQ Sauce and Coke mixture over Pork, and cover Crockpot.
Cook on LOW for 6 – 7 hours, or until done.

3. Remove from Crockpot, and Shred on a cutting board using two forks.
Serve on plates or burger buns, and drizzle with extra leftover sauce from the crockpot after shredded to keep moist. Yummoelicious! 😀

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Recipe adapted from The frugal girls

Satisfying your sweet-tooth

How many times have you had a sugar craving, only to find out that there’s nary a cookie nor a cupcake nor a candy bar in the house? Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place. But other times, INeedSomethingSweetAndIneedItRightNOW! Hahaha! 😀 If you’re the same as me and feel like you need to cheat a little, then don’t I have a perfect solution for you 🙂

What is that you might ask??? I made a Snickerdoodle Mug Cake. It was very light and delicious. This Cake bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth!

Snickerdoodle Cake Mug

Ingredients

1/4 C + 2 Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 C. milk, at room temperature
2 tbsp. unsalted butter
1/2 tsp. pure vanilla extract

For layering/topping:
1 tbsp sugar
1/4 tsp cinnamon

Directions

1. Melt butter in a microwave safe bowl then add milk and vanilla and stir well. Set aside. In another small bowl, mix flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining.

2. Gradually mix flour mixture with milk butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
Microwave on high for 1 to 1 1/2 minutes, or until cake is ready to your liking. Allow to cool for a couple of minutes before serving.

 

Recipe adapted from Five Heart Home

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Orange Crockpot Chicken

Chinese + food = delish. It’s one of my most-liked cuisines besides; Amercian, Mexican, and last but not least Italian. And I have no doubt with the combination of cooking and blogging this will continue to grow lol. Furthermore, I have a few most-liked Chinese dishes, some of them are; chicken fried rice, lo mein, wonton soup and of course fried orange chicken.

This crockpot orange chicken has a delicious twist on the traditionally fried and breaded dish, this Orange Chicken is so flavorful, wholesome, and it’s all done in the crockpot! Need I say more? I think not so…umm well!!?? What are you waiting for? Grab them ingredients and let’s do this! You only need, like, 7 things, including salt and pepper.

And ohhhh guess what??? It’s only 200 calories per serving. Just Sayin’. Again.

ENJOY! 😀

Orange Crockpot Chicken

Ingredients

16-ounces skinless, boneless chicken breasts
salt and fresh ground pepper, to taste
3/4- C. low-sugar orange preserves
1/4 C. low-sodium soy sauce
2 garlic cloves, finely chopped
1/8 tsp. ground ginger
1/2 C. sesame seeds

Let’s get cooking! 😀

Method

Lightly grease your crock pot with non-stick cooking spray.

Rinse chicken with water and pat dry. Next season with salt and pepper then place chicken breasts on the bottom of the crock pot, one next to another. In a small mixing bowl, combine orange preserves, soy sauce, garlic, and ginger; mix until combined. Pour the mixture over the chicken. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.

In the meantime, prepare the sesame seeds. In a frying pan, heat the sesame seeds over medium heat, shaking the pan frequently, cooking just until fragrant; about 30 seconds. Set aside. Remove chicken from slow cooker and transfer to a plate. Spoon the orange sauce over chicken. Garnish with sesame seeds and serve.

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Recipe adapted from  Diethood 

Coming up next week:

Lemon Parmesan Chicken 

Lemon Garlic Herb Salmon

Crockpot Smothered Pork Chops   Side dish parmesan garlic roasted potatoes 

 

Thanks again so much for reading and have a great weekend! 🙂

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Maple Peach Pork Chops

Since the peach season is in full swing, I thought I would cook this maple peach bourbon pork chop recipe. It’s perfect to make for when you have company coming over and or weeknight dinners. These maple peach pork chops are stuffed with sweet and savory flavors that play so well together. In fact, the sauce that is made with these chops is so luscious that you’ll forget about eating the chops and go straight for the glaze lol and or better yet here’s what I did; I ate my chops first then I drank the sauce out of a bowl. Haha!!! 😀

Maple peach bourbon pork chops

INGREDIENTS

2 tbsp. butter
Two sweet potatoes, peeled and thinly sliced
½ large onion, chopped
2 C. sliced peaches
4 Pork loin chops
⅓ C. maple syrup
2 tbsp bourbon or brandy
salt and ground pepper
Dried Thyme
Garnish: fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees.

1. In a deep skillet, melt butter over medium heat then add potatoes. Next layer with onions and peaches. Rinse individual chop with water and pat them dry. Next season pork chops with salt and pepper then place on top of your skillet in between peaches.

2. Then stir together maple syrup and bourbon and or brandy and pour over top of the pan and layer with thyme. Place skillet in your oven and bake for 55 minutes or until pork chops is done. Remove from oven and place over the stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.

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Recipe adapted from Grandbaby Cakes

What is your preferred dish that is cooked with fruit?

Thank you very much for reading!! 🙂 🙂

Peanut Butter lovers rejoice

I recently just discovered these fantastic single serve desserts. And a few weeks ago, I made my first one death by chocolate which turned out to be awesome. It inspired to make another one and I, of course, will make more in the future lol. Like the one, I’m about to show you.

Consuming cookies are very addicting! Here are a few of my favorites: sugar, chocolate chip, and snickerdoodles. As some of you might notice in my other post for peanut butter & chocolate lovers, I also am a big fan of peanut butter, and that certainly means I like peanut butter cookies. My enthusiasm for them wanted me to teach you how to make a cookie in a mug.

So…here’s some yummy goodness! 🙂

 

5 Minute Peanut Butter Cookie

Ingredients

1 Tbsp peanut butter

1 Tbsp butter

1 Tbsp white sugar

1 Tbsp brown sugar

pinch vanilla

pinch salt

One egg yolk

3 tbsp flour

1 Tbsp salted peanuts, chopped
Directions

In a microwave safe bowl or mug, place peanut butter and butter together and microwave for about 30 seconds, until melted – or almost melted – and then stir to combine. Stir in sugars. Then stir in the pinch of vanilla and salt. Mix in egg yolk until well combined. Stir in 3 Tbsp flour. Sprinkle with peanut. Microwave for 35-50 seconds, until done. Start checking at 35 seconds to see if it’s done. (Mine took 50 seconds, but it will depend on the power of your microwave) Let cool for a minute or two and then enjoy!

Can you imagine how good this would be with a scoop of ice cream? Ooooh! Reece’s peanut butter cup ice cream!! I would be in peanut butter heaven.

Recipe adapted from Jo and Sue

Sweet chops with a kick

So, I want to show you how to make some bad boy pork chops lol. And let me tell you that these chops had a real kick to them with brown sugar, which turns into a nice sweet glaze. If you’re a wimp like me lol and do not like spicy food, please don’t worry because these chops are NOT extremely spicy-hot. Haha! 😀 But they do contain tons of flavor. In fact, they are stuffed with so much taste that when you bite into one, you’ll send your taste buds into a craze.

 

Glazed Pork Chops

INGREDIENTS

¼ C. brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
1/2 tsp onion powder (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper 
2 Tbsp olive oil
Four thick or thin cut boneless pork chops

INSTRUCTIONS

Preheat the oven to 350ºF.

1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package. Rinse individual chop with water and pat them dry. Next, massage the sugar-spice mixture over all sides of each chop. The moisture from the meat may dissolve the sugar and create a thick paste with the spices.

 

2. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking.

3. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

 

Recipe adapted from Budget bytes

Cooking Notes: If you use thin cut chops like I did, reduce your cooking time and you will not need to place them in the oven.

“Eating is a necessity, But cooking is an art.”

~Annoymous

Less than five ingredients

I enjoy cooking new recipes. Most of the time, I try to find ones that call for 10+ ingredients. Why you might ask??? Because I like to challenge myself to see how well I follow it. Although I admit, some of the recipes that do call for 10+ ingredients can get pretty stressful sometimes. Moreover, I too certainly love the aroma and the flavor of the variety of barbecue. My preferences are: ribs, pork, and chicken. But my most savored is chicken. And thankfully I found a recipe I seriously wanted to try, not only because it requires just two ingredients and, yes. You saw that right. It simply needs TWO INGREDIENTS. But also, because it has barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most entirely glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.

If you are a barbecue chicken fan like me and occasionally find some recipes complicated due to the number of ingredients, then I recommend you giving yourself some slack for one night lol and giving this one a try. It’s finger-licking good. 😀

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Ingredients

8-10 chicken thighs and or drumsticks (bone-in, skin on)
2 cups of your favorite barbecue sauce (I use Stubb’s BBQ sauce)
olive oil, salt, and pepper

Preheat oven to 400 degrees F.

1. While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a rimmed baking sheet with foil. Set aside.

2. Cover the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin-side down on the already prepared rimmed baking sheet. Bake for 25 minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

3. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.

4. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Recommendation for step number four: Pull out the oven rack just a tad bit that you placed the baking sheet on instead of entirely removing it from the oven.

What is your favorite food to barbecue?

Thanks for reading! 🙂

Recipe adapted from Bowl of Delicious 

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For Peanut butter & Chocolate lovers

I absolutely love smoothies. They are a great treat to have for breakfast or as a snack in the afternoon for when you have a sugar craving and before or after workouts. I too am a HUGE fan of chocolate and peanut butter and love adding both of these sweet companions to my smoothie.

This smoothie consists of six healthy essential ingredients you likely always keep on hand and it can be ready in no time. Chocolate for breakfast or as a snack, include me in! How could this not be great, though? It has three of the excellent flavors, banana, peanut butter, and chocolate all together in one decadent anytime of the day treat.

This is one creamy, protein-rich smoothie you are going to admire!

Chocolate Peanut Butter and Banana Shake

Two large overripe bananas, peeled, sliced and frozen*
1 cup original almond milk or regular milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 tbsp honey (optional)

Directions

Add all ingredients to a blender a process until well pureed. Serve immediately.

Notes: that the sweetness of this smoothie comes from the ripeness of the bananas so be sure to use some that are well ripened. If you still would like it a little bit sweeter you could add in a little honey or cut back a touch on the cocoa powder.

Recipe source: adapted from Cooking Classy

Coming up next week:

Parmesan Ranch Chicken Tenders

Bacon Cheeseburger Pizza Pinwheels

It’s a surprise!!!

Then coming up in two weeks:

5-minute Peanut butter cookie in a mug

How are you doing with your confidence in cooking?

Thank you so much for reading and have a fantastic weekend! 🙂