Search Results for: peanut butter

RedLaser – the secret weapon for smart shoppers!

December 16, 2012 ·

 

For several weeks now, I have been sharing favorite recipes for cookies, bars, and cakes to help make your holiday celebrations a little sweeter. In lieu of a recipe today, I am excited to share with you a secret weapon designed to help you save money and make your life a little easier ~ all with ease using a free app on your smart phone, called RedLaser.  I tested out several of RedLaser’s features, including price comparison, loyalty cards storage, and scanning food items to get allergen and ingredient information and more. Here are some of the highlights:\
Welcome to Red Laser!

 

Save Money with Price Comparison and Deals! 

This feature is by far my favorite, and what I found most useful (and timely with holiday shopping).  I was shopping for a few Christmas gifts for Adam and wanted to save money by getting the best price possible.  I powered up RedLaser, entered “b symphony.”  The handy app let me know the lowest price was just down the street at my local Target store.  Easy!


To locate a product, simply enter the product into the search bar (left) or scan a barcode (right).  I entered B Symphony and easily found what I was looking for in the search results (left).

The search results for B. Symphony in B tells me the best price is at Target. Later that day, we drove to our local Target down the street and picked up this toy…happily knowing we found it at the lowest price!


Whether I was at home searching or scanning a product at the store, RedLaser helped me find the best price available for toys, toiletries, clothes, etc.  I was able to easily verify if an in-store price was better than online since RedLaser did the research for me with one quick scan.  The app also pulls up current deals associated with each store (powered by Retail Me Not), which saved me yet another internet search.

Consolidate Your Loyalty Cards!  

Mike was most excited about the ability to scan all of his loyalty cards into his smart phone.  With so many cards, his wallet is out of control.

How nice is it to be able to just whip out a smart phone (you always have it with you, right?) to access your card.  There are pre-loads, such as CVS, Walgreens, Panera, etc, where you can just scan your card. You can also scan local grocery cards, and I even scanned my fitness club card ~ all easily accessibly on a smart phone.  Your wallet will be a little lighter, and you will never be without your cards again!

Allergen Information:

As a person with a tree nut allergy and a mother to a child with a peanut allergy, I was most interested in this feature of RedLaser.  I had very high expectations for the ability to scan food items and get allergen information.  I did some test scans with various food items to see how this feature works.

First I scanned pretzels. As you can see, the details (left) show nutrition information as well as allergen information. I expanded the allergen information (right) and it gives a nice snapshot of allergens associated with these pretzels.

Next I scanned peanut butter to see how allergen information would appear for a peanut product.  It was consistent with what I would expect.  The allergy information is informative and helpful.  So far so good!

As I continued additional scans on a jar of peanuts and a bag of whole wheat pastry flour, I expected both to be flagged for allergens.  Unfortunately there was no allergen information for either item.

So while the allergen information is useful when present, the inconsistency makes me uneasy.  People without allergies or folks with newly discovered allergies always have lots of questions about what foods are safe.  I was hoping to be able to point them to RedLaser.  However without reliable results, I just can’t do that…yet.  I see great potential here and am interested in seeing where RedLaser goes with this.  Like I said, when it does work, it really is an amazing feature.

 
RedLaser is available for download on iPhone, Android and Windows smart phones and has been downloaded over 22 million times. Clearly the secret is out!


This post is brought to you by RedLaser. Get the free app at RedLaser.

Disclaimer:  As part of the DailyBuzz Moms program, I have been compensated for my time on this post for RedLaser, however the details and opinions are completely my own.   

Filed Under: Admin Tagged With: ,

Sunny Blossoms

November 8, 2012 ·

Sunny Blossoms are a peanut-free twist on the classic cookie.  While Peanut Blossoms are always a favorite, the need for peanut-free treats are becoming more common.  So in an effort to make a peanut-free alternative, enter Sunny Blossoms, made with sunflower seed butter instead of peanut butter.  I used my grandma’s recipe as a base and went from there.  Being the peanut butter diehard that I am, I wasn’t sure what to expect.  While it is obviously not peanut butter, they still taste really good!  Mike loved them as well and noted the next day they tasted almost peanut-y.  Sunflower seed butter is mild enough to not overpower the cookie.  Frankly if you put chocolate with anything, it’s going to be good! 🙂

Time sure flies!  We are to Week 7 of the 12 Weeks of Christmas Treats!  We all know that no holiday cookie platter is complete without some form of a ‘blossom’ cookie.  Not only are they tasty, but they are so darn cute with the Hershey’s Kiss in the middle!  Sunny Blossoms offer a delicious, peanut-free alternative.

Sunny Blossoms
 
Print
Yields: approximately 36 cookies
Ingredients
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter (I used light butter)
  • ⅓ cup sunflower seed butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • granulated sugar, for rolling
  • 36 chocolate Hershey's Kisses, unwrapped
Instructions
  1. In a small bowl, whisk flour, baking and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sunflower butter until blended.
  3. Gradually add granulated sugar and brown sugar to sunflower butter mixture - cream well. Add egg and vanilla - beat well.
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
  7. Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.

 

Filed Under: dessert, Recipes Tagged With: , , , , , , , ,

Double Chocolate Chip Muffins

February 6, 2012 ·

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week.   Of course a little breakfast chocolate is the perfect way to start off any week.  These muffins are more than just a little breakfast chocolate though.  They are chocolate on chocolate.  A chocolate muffin studded with chocolate chips topped with chocolate chips.  What could be better?  Well, they come in under 200 calories and are low fat – a true breakfast treat! 

The original recipe uses red wine vinegar and water, which I thought was intriguing.  Red wine vinegar in baked goods?  I had to try it!  I did, and it was good.  BUT…I have since revised the recipe to replace the vinegar/water with buttermilk.  Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception.  I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips.  Mini chips give the illusion of more chocolate per bite since there are more bits throughout.  A little more for less kind of thing. 

Chocolate-Chocolate Chip Muffins
Yields 12 muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided

Directions

  1. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
  2. In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, oil, vanilla and egg.  Stir in 1/4 cup chocolate chips.
  4. Add buttermilk mixture to flour mixture, gently folding until just combined.
  5. Divide batter evenly among 12 muffin cups.  Sprinkle tops with remaning 1/4 cup mini chocolate chips.  Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light

Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , , , , ,

Alida’s Kitchen: Top 11 in 2011

December 29, 2011 ·

As we are nearing the end of 2011, I wanted to take a moment to look back.  Almost 7 months since starting Alida’s Kitchen, it has been such an exciting opportunity to share what goes on in our kitchen with you.  My hope is to have inspired you to get in the kitchen, to try something new and/or different, to make something special for loved ones or simply to treat yourself.   So let’s look back at the 11 most popular recipes from Alida’s Kitchen in 2011!      

9. Grilled Peanut Butter Chicken

 8. Apple Cheddar Frittata

7.  Pumpkin Banana Bread

 6. Chocolate Banana Peanut Butter Muffins

5. Peanut Butter Cup Blondies

4. Sweet Onion and Cheddar Cornbread

 3. Skinny Pumpkin Pie

2. Chocolate Zucchini Cupcakes

1. Healthy Peanut Butter Balls

Tomorrow I will be sharing with you a list of our favorite recipes from 2011.  Some old favorites from the archives, other recipes that have found a way in our regular rotation and more.  Check in tomorrow to find out what we love!

Filed Under: Recipes, Uncategorized Tagged With:

Reindeer Snack Mix

December 22, 2011 ·
Reindeer Snack Mix {Alida's Kitchen}

What happens when you cross peanuts with pretzels and Reese’s peanut butter puffs cereal? This Reindeer Snack Mix, that’s what! Each ingredient on its own is fabulous, of course. When mixed together with some melted white chocolate, you have a snack mix that is really too good for words. Yes folks, I am speechless. Or maybe I am just too busy stuffing my face with more snack mix. 🙂 Either way, I will simply leave you with this. It’s the holidays. You are bound to have guests or to be a guest. Here is a fun and easy little snack that will leave everybody singing your praises this holiday season!

Reindeer Snack Mix {Alida's Kitchen}
Reindeer Snack Mix
 
Print
Yields: about 3 quarts
Ingredients
  • 4½ cups Reese's Peanut Butter Puffs
  • 4 cups miniature pretzels
  • 12 ounces lightly salted peanuts
  • 12 ounces white chocolate chips
Instructions
  1. In a large bowl, combine cereal, pretzels and peanuts.
  2. In a microwave, melt the white chocolate chips; stir until smooth.
  3. Pour melted white chocolate over cereal mixture and toss to coat.
  4. Immediately spread onto waxed paper-lined baking sheets. Let stand until set, about 20 minutes. Break into pieces and store in airtight container.

Source: Taste of Home: Cookies and more!

Filed Under: appetizers, kid-friendly, Recipes Tagged With: , , , , , , ,
pretzel hershey's kiss and m&ms

Pretzel Kiss Candies

December 19, 2011 ·
Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!
Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate.  Use your favorite M&Ms for the topper, choosing whatever goes with your celebration.  The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies
 
Print
Yields: varies
Ingredients
  • Square waffle-shaped pretzels
  • Hershey's Hugs or Kisses
  • M&Ms candy, any variety
Instructions
  1. Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
  3. Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
  4. Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Pretzel Kiss Candies | alidaskitchen.com

Filed Under: dessert, Favorites, kid-friendly, Recipes Tagged With: , , , , , , , ,

Vegetable and Black Bean Tortilla Casserole

October 19, 2011 ·
Back when I was working outside the home, I brought my lunch every day.  I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night.  Occasionally I brought an organic microwavable meal.  While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient.  It was also pretty tasty too.  One of my more recent favorites was Black Bean Tortilla Casserole.  

I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option. 

The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices.   I love the additional vegetables in this dish.  It’s a lighter and healthier option, and is also quick and easy to prepare.  Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!  

Vegetable and Black Bean Tortilla Casserole
Yields 6 servings
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
8 corn tortillas, warmed and halved
2 cups salsa
1 1/2 cups Monterey Jack cheese

  1. Preheat oven to 400 degrees.  Spray 2-quart baking dish with cooking spray.  Set aside.
  2. In a large skillet, heat oil over medium-high heat.  Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes). 
  3. Reduce heat to medium and add garlic and chili powder, stir for 1 minute. 
  4. Add black beans and spinach and stir to combine.  Cook until beans are warmed through (about 2 minutes).  Remove from heat.
  5. Arrange 5 tortilla halves in baking dish.  Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese.  Repeat with another layer of bean mixture, salsa and cheese.  Top with remaining tortilla halves, salsa and cheese. 
  6. Cover with foil and bake 10 minutes or until center is hot and cheese melts.  Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

Adapted from Everyday Food, January/February, 2011

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

Banana Cinnamon Chip Muffins

September 8, 2011 ·

If there is one thing we always have plenty of in this house, it’s bananas.  Whenever we run low, Mike is quick to run to the store to replenish our stash.  It didn’t take him long to learn that there is no such thing as too many bananas.  A surplus of bananas means baking bananas, which means treats!  As I write this, I have a bowlful of overripe bananas waiting to be mashed, whipped, mixed, baked into something delicious.

To completely change subjects – have I told you about my baking chip collection?  I have a thing for baking chips.  I love buying chips in anticipation of creating new and exciting treats, but life (i.e. a busy toddler) usually gets in the way of those plans.   I decided it was time for a self-intervention.  I must begin baking my way through this collection,…starting with these cinnamon chips.

So the two stories come together…in the form of Banana Cinnamon Chip Muffins.   These muffins are a delicious and healthy option, made partly with whole wheat flour.  They are also made using 3 bananas, which means you can use less oil.  The cinnamon chips add just a little extra something that make these muffins special.  But if cinnamon is not your thing, these would be great with chocolate chips (mmm, or even peanut butter chips!).

These muffins are moist and delicious.  They are all I hoped for and more…yet I ended up doing more with them.  I made half of the recipe as just Banana Cinnamon Chip Muffins.  Tomorrow I will share with you what I did with the other half of the recipe! 😉

Banana Cinnamon Chip Muffins
Yields 12 standard muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 ripe mashed bananas
1/3 cup canola oil
1/4 cup buttermilk
2 eggs
1 tablespoon vanilla extract
1 cup cinnamon chips (or chocolate chips)

  1. Preheat oven to 375 degrees.  Grease or line 12 standard muffins cups.  Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.  Set aside.
  3. In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined. 
  4. Fold banana mixture into flour mixture until just blended (do not over mix).  Add cinnamon chips, and fold gently until combined.
  5. Distribute batter evenly among muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Keep Your Diet Real

Filed Under: bread, breakfast, Recipes Tagged With: , , ,

Lime Tart

August 15, 2011 ·

While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row.  I am still dreaming about it.  It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good! 

Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes.  Next pour the filling in the crust (warm or cool), bake again and then chill.  The hardest part is the wait!   

Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter.  As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts.  Even with these adjustments, this tart definitely tastes like an indulgence!

Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!

Lime Tart
Yields 8 servings

1 1/2 cup graham cracker crumbs

2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted light butter, melted
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup fresh lime juice (from 3 to 5 limes)
4 large egg yolks
Pinch salt
Grated lime zest, for garnish (optional) 
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar.  Add butter and mix until combined.  Transfer  mixture to a 9-inch tart pan with a  removable bottom.  Pat into bottom and up sides.  Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes). 
  3. Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth. 
  4. Pour lime mixture into crust (warm or cool is fine).  Return to oven,  on baking sheet.  Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).  
  5. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve. 

Nutrition Information per Serving (1/8 of tart)
 Calories = 321 ~ Fat = 7.4g ~ Carbohydrates = 58.3g ~ Protein = 6.2g

Adapted from Everyday Food

Filed Under: dessert, healthy, Recipes Tagged With: , , ,
M&M Chocolate Cookie Cups | alidaskitchen.com

M&M Chocolate Cookie Cups

December 6, 2013 ·

M&M Chocolate Cookie Cups are a chewy, chocolate cookie studded with chocolate chips that is baked into a cookie cup and then topped with your favorite M&M candies.  These are always very popular!

M&M Chocolate Cookie Cups | alidaskitchen.com

‘Tis the season to be busy in the kitchen!  We have been busy baking cookies, baking with chocolate, baking something new almost every day it seems.  While it is easy to get caught up in making the latest cookie stuffed in a cookie or some otherwise intricate dessert, I always like to have some easy, tasty recipes that are sure to be a hit at any party.

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