Peanut butter cup brownie bark

I made this peanut butter cup brownie bark from Cinnamon, Spice & Everything Nice for a party recently and it was immediately declared a favorite by everyone who tried it.  It's a triple threat-- brownie bottom, covered in chocolate frosting, topped with peanut butter cups.  So duh- you'll love it.

Thai quinoa bowl

This Thai quinoa bowl from Sakara Life will go down in history as one of our favorite recipes of all time.  My friend Holly sent it to me, and I knew immediately we would like it.  And it totally blew our minds- you should make it today.  Right now.  And thank me later...

THAI QUINOA BOWL

1 cup cooked quinoa

2 radishes, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

1/4 cup onion, minced

1 carrot, peeled into ribbons

2-3 stalks curly kale, stems removed and chopped

1/4 cup cilantro, finely chopped

1/2 tablespoon black sesame seeds

1/4 avocado, diced

Sweet + Spicy Peanut Sauce

1 heaping tablespoon peanut butter
1/2 tablespoon soy sauce

1/2 tablespoon honey

1/2 lemon, juiced

1 teaspoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4-1/2 teaspoon cayenne pepper

pinch of sea salt

Whisk together the ingredients for the peanut sauce, set aside.

Add the rest of the ingredients, except for the avocado, to a large bowl. Pour the sauce over the quinoa and vegetables and mix well. Fold in the avocado pieces. 

Funfetti triple chocolate chip cookie bars

That's right, TRIPLE chocolate chip cookie bars!  There are so many goodies in these things you'll think it's a typo!  #semisweet #whitechocolate #milkchocolate #didimentionshortening  

**My version slightly adapted from Something Swanky- I didn't have butter extract so I used a smidge extra (technical terms only here at Lindsay's Menu) of both vanilla and almond extracts to make up the difference.  Enjoy!!!

Roasted squash salad bowls

We made these acorn squash salad bowls from Sheet Pan Suppers last week for dinner and loved them.  Roasted acorn squash is goooooooooooooood.  

ROASTED SQUASH SALAD BOWLS
Serves 4

Ingredients:

2 medium-size acorn squash (about 4 lbs total)
3 Tbsp extra virgin olive oil, divided
4 Tbsp unsalted butter
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp chopped fresh thyme leaves
4 tsp dark brown sugar
4-5 cups baby arugula
Juice of 1 lemon
Shave Parmesan cheese, for garnish

Instructions:

Preheat oven to 350 degrees.  Line a sheet pan with aluminum foil or parchment paper.

Using a sharp chef's knife, carefully cut the acorn squash in half lengthwise (knife should be parallel to the squash's grooves).  Use a spoon to scoop out and discard the seeds and fibers- you will be left with four pieces of squash that resemble bowls.

Place the squash cut side up on the prepared sheet pan, and drizzle the insides with 2 Tbsp of the olive oil, rubbing to coat.  Place 1 Tbsp of the butter in each squash bowl, and sprinkle 1/2 tsp of the salt, 1/2 tsp of the pepper, brown sugar and thyme over all the squash,

Roast the squash until fork tender, 45-60 minutes.  Let the squash cool slightly.

While the squash are cooling, place the arugula in a medium-size bowl.  Drizzle with the lemon juice and remaining Tbsp of olive oil, then sprinkle with remaining salt and pepper.  Toss lightly to coat.

Plate the squash and pile the arugula salad high inside the bowls, garnishing with the Parmesan cheese.  Enjoy!

Chocolate chunk toffee cookies

Last week's sweet treat for the Bachelorette watch party was these chocolate chunk toffee cookies from Cookies and Cups.  I'll keep it short and sweet: these cookies are enormous, chocolaty chunky, and delicious!!!

Polenta fries

Here's that recipe for those polenta fries I promised you (see previous post).  These are a fun, quirky, delicious side dish- give them a try!!