Chocolate-Filled Peanut Butter Sandwich Cookies

Six words…chocolate, filled, peanut, butter, sandwich, cookies.  If that isn’t enough to tempt you to make these gorgeously golden little beauties, then maybe knowing the recipe is from Deb Perelman’s book will.  I love, love, love her recipes (evidence here, here, and here) and this one is just wonderful!  They take a little effort, but what wonderful things don’t?

Chocolate-Filled Peanut Butter Sandwich Cookies
Click HERE for the recipe!

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

 

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Spring Onion Noodle Soup with Lemon Sour Cream and Herbed Cheese Toast

School is finally out for the semester and I’m completely over the moon!  The first dish we made after I wrapped up my last assignment was this Spring Onion Noodle Soup.  We first made it about two years ago and it’s been a spring time favorite ever since.  I still find it quite funny that I loathed onions, absolutely hated them with a passion, for most of my life.  These days, I can’t imagine making any of my recipes without them and they’re easily one of my favorite vegetables!

This soup combines the flavors of sweet onions, green onions, and leeks with lemon and basil.  The result is a perfect balance of delicious spring time.  We love, love, love this soup, especially topped with the Lemon Sour Cream and soaking up the broth with Justin’s Herbed Cheese Toasts is just heaven.  We hope you love it as much as we do!

Spring Onion Noodle Soup with Lemon Sour Cream
and Herbed Cheese Toast

Click HERE for the recipe!

Spring Onion Noodle Soup with Lemon Sour Cream and Herbed Cheese Toast

Spring Onion Noodle Soup with Lemon Sour Cream and Herbed Cheese Toast from UnrulyBliss.com

Spring Onion Noodle Soup with Lemon Sour Cream and Herbed Cheese Toast from UnrulyBliss.com

Spring Onion Noodle Soup with Lemon Sour Cream and Herbed Cheese Toast from UnrulyBliss.com

Extra Tidbits:

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Chipotle Baked Chicken with Cilantro-Lime Rice

August 2nd.  That was the day I did my last post.  One hundred and forty five whopping days ago!  It makes me sad to think about how little I get to work on something that I love doing so much, but I only have two more semesters in my Master’s program before my life can go back to normal.  That means more food, more cooking, more recipes, and more posts!  {My stats show that about thirty people are visiting my site each day.  That’s down a lot from the two hundred a day that I used to get, but hey…thanks for sticking around.  Whoever you are.  We should all have a group dinner or something.  I’ll cook.}

I have four more weeks on break before my school picks up again.  I thought I’d go ahead and post one of my all-time favorite chicken recipes.  We must have made this at least two dozen times by now, but it doesn’t photograph as nice as I’d like, so I’ve always held off on posting it.  The sauce is quite zesty but adding some avocado slices on top can really mellow it out.  Serve the chicken over cilantro-lime rice for a complete meal that will make you want seconds.  Trust me, I know.

Chipotle Baked Chicken with Cilantro-Lime Rice
Click HERE for the recipe!

Chipotle Baked Chicken with Cilantro-Lime Rice from Unrulybliss.com

Chipotle Baked Chicken with Cilantro-Lime Rice from Unrulybliss.com

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Mexican Salad with Chicken and Creamy Lime-Avocado Dressing

I can very clearly remember the salad we had almost every other night while I was growing up.  It was iceberg lettuce with thick diced tomatoes, shredded carrots from a bag, some sort of shredded mixed cheddar, and then a thick ranch or blue cheese dressing.  This salad was SO common that I developed a hatred for all boring, crunchy, generic salads {as well as ranch and blue cheese dressing} and I probably went at least 10 years without ever making a salad myself.  But I’ve since grown out of my “salad is rabbit food” phase and have found several salads that are undeniably delicious and so fun to make at home!

This particular Mexican Salad with Chicken is my absolute favorite of all time.  It’s extremely filling, has a lot of flavors {probably because it has over a dozen ingredients}, and the dressing is just UNBELIEVABLY amazing.  We make a ton of the dressing so that I can toss it on practically everything we eat for days after the salad.  It makes a delicious dip for veggies and crackers.  And I even love it served simply on toast and covered with sunny side up eggs!  You’ll see that the salad has a lot of ingredients and several steps to it, but the only cooking you’re really doing is to the chicken.  Everything is so easy and I promise, you won’t regret the effort you put into this meal.

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing
Click HERE for the recipe!

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

Mexican Salad with Chicken and Creamy Lime-Avocado Dressing from UnrulyBliss.com

 

 

 

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Raspberry, Lemon, and Poppy Seed Muffins

I seem to have a penchant for any type of lemon sweet {as seen here, here, and here}.  And this one is made even more delicious by the fresh raspberries!

In Colorado, prime raspberry season is during the months of July through September.  {Check out these harvest calendars for crop availability in your state.}  When choosing raspberries, look for plump, evenly colored berries that have a soft, hazy gloss and are free of dents and bruises.  They should keep for one to two days in your refrigerator but try to consume them as soon as possible after you purchase them.  And don’t forget, all berries need to be rinsed just before use!

Raspberry, Lemon, and Poppy Seed Muffins
Click HERE for the recipe!

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

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