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Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Cook Time: 1 hour

Serving Size: 2

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday - What's better then bananas, brownies and ice cream?

Ingredients

  • 1 box of brownie mix, baked
  • 2 chopped frozen bananas
  • ½ raw banana, thinly sliced
  • 1 cup of popcorn, cooked
  • 4 tablespoons of chocolate “magic shell” ice cream topping
  • 4 tablespoons of carmel “magic shell” ice cream topping
  • pinch of sea salt (flakes optional)
  • mint sprig for garnish (optional)

Instructions

  1. Preliminary work: bake brownie according to instructions and cook popcorn according to instructions. Let brownie completely cool before manipulating or plating.
  2. On a wax paper lined baking sheet, spread out popcorn and drizzle with caramel and chocolate “magic shell” sauce. Place popcorn in refrigerator to cool and harden approximately 20 minutes.
  3. In a food processor, blend frozen bananas until they reach a smooth ice cream consistency.
  4. With a pastry cutter (or round shaped object), cut out four rounds in the brownie. Gently shake the cutter to help release the brownie round before lifting out of the baking pan.
  5. To plate, place the first brownie round in the center of plate. Fan out a layer of sliced banana on the brownie round, then top that layer with a second brownie round. The banana slices should be sandwiched between the two brownies making a small tower.
  6. Place a scoop of banana ice cream on top of brownie tower. Take a hefty scoop of popcorn and place it on top of the ice cream. Let the popcorn fall around the tower. Drizzle the remaining chocolate and caramel “magic shell” sauce around the plate. Finally, sprinkle with sea salt flakes on top and add a sprig of mint for garnish.
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Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Cook Time: 1 hour, 25 minutes

Yield: 18

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies - Adapted from Momofuku Milk Bar's Compost Cookies Recipe; this perfect chewy sweet and salty cookie treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup potato chips
  • 1 cup of butter, room temp
  • 1 egg and 1 yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup pretzels, roughly broken
  • ¼ cup of round chewy caramels
  • ¼ cup semi sweet chocolate chips
  • 15 Werther's Originals hard candies, roughly grounded
  • 2 teaspoons ground coffee
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the vanilla and eggs and mix well, approximately 3 minutes on medium speed. Scrape down the sides of the bowl.
  2. In a separate large bowl, whisk together flour, cornstarch, baking soda, salt, and coffee. With the electric mixer on low, slowly add in the bowl of dry ingredients until dough forms. Do not over mix. Takes approximately 1 minute, max.
  3. Hand stir in the remaining ingredients except for the potato chips (stir in caramels, chocolate chips, Werther's Originals and pretzels). After these ingredients are mixed in, lightly fold in the potato chips and be gentle to maintain some of the chip's form. Its ok for the potato chips to break.
  4. Form a loose ball with the dough and wrap tightly with saran wrap. Place the dough in the fridge for 1 hour. Do not skip this step.
  5. After an hour in the fridge prepare cookie dough for baking. Heat oven 350 degrees. Spray cookie sheets with cooking spray. Use a standard ice-cream scooper (approximately ¼ cup) to scoop out cookie dough and roll it into a ball with your hands. Place the balls on the cookie sheet approximately 2 inches apart. Bake cookies for 11-12 minutes. The cookies may look under baked but don't worry, they will continue to bake on the cookie sheet.
  6. Let the cookies cool for 10-15 minutes before serving.
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Creamy Green Vinaigrette

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Prep Time: 5 minutes

Serving Size: 4

Creamy Green Vinaigrette

Creamy Green Vinaigrette - I promise after you make this recipe you will not go back to another store bought salad dressing.

Ingredients

  • ¼ cup olive oil
  • ? cup packed parsley, chopped
  • ½ of large orange, juiced
  • 1 hard boiled egg yolk (discard egg white)
  • 1 tablespoon capers
  • 1 teaspoon dijon mustard (sugar-free)
  • 2 tablespoon apple cider vinegar
  • 1 shallot, minced
  • 1 teaspoon of garlic, minced
  • salt and pepper

Instructions

  1. Add all ingredients to a blender or food processor and blend until smooth. Continue to add salt and pepper to your taste
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Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines

Prep Time: 20 minutes

Serving Size: 24

Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines - This is my go to snack doing the holidays. Fresh clementines, pineapples and chocolate just makes me think of the holidays.

Ingredients

  • 1 (7oz) cup Baker's DippingChocolate
  • 3 clementines
  • 3 pineapple rings
  • coarse sea salt

Instructions

  1. Line baking sheet with parchment or wax paper. Remove peel from clementines and break apart wedges. Cut pineapple rings into even 1-2" chunks. Take pineapple chunks and use paper towel to blot any excess juice off of them.
  2. Melt dark chocolate in the microwave as instructions suggest. Heat until almost all the chocolate is melted and then, stir until the rest melts to avoid burning chocolate.
  3. Dip all the fruit in melted chocolate half way. May need to use a skewer to help with dipping.
  4. Set dipped fruit on parchment paper. While they are still wet, sprinkle with sea salt.
  5. To harden, place baking sheet loaded with chocolate dipped fruit in the refrigerator for 20 minutes.
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Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel

I don’t want to say much because this video speaks volumes but I must assure you that this Candied Yam Casserole recipe is just as good as it looks. I remember the first time I created this recipe for our family Thanksgiving back in San Diego and mouths just dropped.

We were at my mom’s home with a handful of family members and plates were packed to the brims with all Thanksgiving regulars. Everybody dug in and did the typical “rotation of the plates,” critically tasting each dish. Turkey, check. Mac & cheese, on point. Greens, ok you did that.  Candied yam casserole … hmmm … FIYAAAAAAAAA! Immediately it was like the day of Pentecost. The Holy Ghost, in true form, fell upon the saints and they started speaking in tongues as the yams hit their palates.

Naturally I’m sitting in my seat pretending to be humble but mentally popping my collar because I knew I brought the heat.  It’s my special ingredient is what truly separates my casserole from all the other sweet potato casseroles out there.

Ginger + Yams whaaaa???

The addition of fresh grated ginger makes all the difference. Boom I said it. Whaaa???? The other day I just went to the store with my best friend to get the ginger and her first response was, “I don’t even know what that thing is.” It made me realize that everyone has heard of ginger but few people even know what it looks like in its natural form.

Yes, it is this little oddly shaped root vegetable elevates the flavor of all the other ingredients in the candied yam casserole. Additionally, the brown sugar crumble adds just enough contrast and buttery sweetness to make your tongue start hitting the quan. I would also like to add that this dish only takes 25 minutes to blow your mind. Trust me when I say you want this on you Thanksgiving menu.

Dig in,

P.S.

 

 

Friendly reminder that there are only 5 more days left to enter the Jord Wood Watches giveaway. You get a chance to win $20-$75 e-gift codes for their shop. The awesome part about it is that everyone who enters wins something!!!!  As I like to say, there are losers in #TeamGreedy, we eats it all. One of these watches will make the perfect gift. #InTimeForTheHolidays #EnterNow The contest will close November 20th at 11:59pm.

Giveaway sponsored by Jord Wood Watches

5.0 from 2 reviews
Candied Yam Casserole with Brown Sugar Streusel
 
Cook time
Total time
 
Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Ingredients
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
 

Candied Yam Casserole with Brown Sugar Streusel

Cook Time: 25 minutes

Serving Size: 6-8

Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel - In my family I am in charge of cooking for Thanksgiving and this is one recipe that must be on the menu every year.

Ingredients

    Candied Yams
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
  • Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
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Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled succulent peaches with juiciness oozing from their pores. Topped crunchy toffee candy crumble and drizzled with only the best sauce in the world, salted caramel. I AM SOOOOOO HERE FOR THIS!

!!!!!!!!!!!!!!!!!! [How I feel right now]

You all are going to have to excuse my over zealous use of exclamation marks during this post but I am super juiced that summer is officially here. This is my season. I grew up in San Diego where it is pretty much summer year round so this is the weather that I know and love. Bring on the sun; bring on the heat!

And of course, with the heat the grill comes out. I love a good reason to spark up the grill. There is nothing better than a smoky char on a vegetable or a nice slab of meat. And when it comes to grilling, I am an equal opportunity employer. I even share the grill love on my fruits, hence the subject matter of this post, my GRILLED PEACHES.

And you already know, these are not yo grandmama’s peaches. But I can assure you these are ME-MA approved. These fully decked out sweet treats are reminiscent of her good ole peach cobbler but way, way easier and way, way faster. Yep that’s my kind of dessert!!!!

Now most would just stop after grilling the peaches because the peaches alone are enough. But yall know I’m greedy so that just wouldn’t work for me. In true Me-Ma fashion I pulled a handful of Werther’s originals hard candies (you know grandma keeps a good hard candy in her purse at all times) and used them to make a crunchy crumble topping.

The ultimate woo-sah comes in with this homemade salted caramel. In all transparency I had to make this sauce a couple of times because timing and temperature are crucial in achieving the right consistency. I also tried using regular milk the first time since my heavy cream was expired but that was a NO NO. The fat weight of regular milk alone just isn’t enough to achieve the consistency needed for a caramel. Instead, I just ended up with sugary milk. But once I got it right … oooh it was sooo right.

Finally you can’t do a peach dessert without having an option for vanilla ice cream. It would just be wrong. Plus, the addition of creamy ice-cold vanilla ice cream against the charred warm peaches is just divine. This is a dessert that should be made over and over again this summer. And if you did, no one would judge you … not even Me-Ma!

Grilled Peaches with Salted Caramel and Toffee Crumble

Cook Time: 25 minutes

Serving Size: 4

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble - Succulent and juicy peaches charred to perfection over the grill and topped with caramel and toffee goodness.

Ingredients

  • GRILLED PEACHES
  • 4 peaches (cut in halves)
  • vanilla ice-cream
  • 3 tablespoons butter (melted)
  • SALTED CARAMEL
  • ½ cup granulated sugar
  • 3 Tablespoons salted butter
  • ¼ cup heavy cream
  • ½ teaspoon sea salt flakes
  • TOFFEE CRUMBLE
  • 8 werther’s originals hard candies (grounded)
  • 3 tablespoons of butter
  • ¼ cup flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt

Instructions

  1. TOFFEE CRUMBLE
  2. In a food processor intermittedly pulse the werther’s originals until they reach a fine gravel-like texture.
  3. Into a medium bowl add in the ground werther’s, flour, sugar and salt and whisk together. Cut the butter into a few large pieces and toss these in the dry ingredients. With your hands, work butter into the mixture until large, moist clumps form. Cover and refrigerate until ready to use.
  4. SALTED CARAMEL
  5. In a saucepan on medium high heat, add in sugar and whisk. The sugar will begin to form clumps and then turn golden and melt. Keep a close eye on the sugar as it can easily burn.
  6. Once the sugar is completely melted and temperature reaches 350 degrees F immediately add in the butter. The butter will cause the sugar to bubble up but don’t be alarmed. Continue to which in the butter until it is completely melted into the sugar.
  7. Slowly whisk in the heavy cream. This will cause the mixture to bubble up again. Resume with a slow whisk until you achieve a smooth caramel. Allow the sauce to continue to simmer for 30 seconds - 1 minute then remove from the heat and stir in ½ teaspoon of sea salt flakes.
  8. GRILLED PEACHES
  9. Heat grill to high. Brush peaches with butter and place flesh down into the grill. Cook for 5-7 minutes or until the peaches are soft to the touch.
  10. ASSEMBLY
  11. Place a peach half, face up and top with vanilla ice cream. Sprinkle on the toffee crumble and drizzle with the salted caramel.
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