Macchiato Muddy Buddies

Macchiato Muddy Buddies

Macchiato Muddy BuddiesIt looks like Fall is upon us. The air is chilling, leaves are turning color, apples are being picked and Starbucks is selling pumpkin beverages again. Yes, it’s that time of year. Time to pull out those cozy sweaters and spread that down comforter back on your bed. It’s nesting season. My favorite time of year. In a past life I must’ve been a prairie dog. I love to burrow.

This is also the time of year when our favorite television shows ramp back up again. If you’re anything like me, nothing feels better than putting on your cozy clothes and slipping under a blanket while watching your favorites. Even better if a bowl of some fabulous snack is nestled on your lap.

And while my kids love a big bowl of hot buttered popcorn to munch on while watching their shows, I like something a little more adult. So today I’m going to share with you one of my favorites. A blissfully simple to make Macchiato Muddy Buddies recipe that will have the coffee lover swooning with the first handful and completely in love after the second.

If you are scratching your head and wondering what the heck a muddy buddy is, you’re not alone. Part of the country calls this concoction puppy chow, others call it muddy buddies and I’ve also heard of monkey munch. Essentially it’s Chex cereal mixed with some kind of melted sweet like chocolate or peanut butter and then tossed with confectioners sugar. Of course there are a million variations of this which is evident if you do a Pinterest search. But the two things you really need to know about this recipe is that it’s easy to make and highly addictive.

espresso powder

While simple to make, my recipe does call for one unique ingredient. Espresso powder. If you’ve made my Espresso Snaps before (you really should), you are already familiar with the stuff. This powder packs a ton of espresso flavor into whatever recipe you stir it into. It works magically well with chocolate, enhancing its already lusty flavor. If you haven’t tried it yet, give it a whirl. You won’t be disappointed.

We’re going to use it again in the coming weeks in a to-die-for pound cake recipe. You are going to want it for that.

Macchiato Muddy BuddiesAnd can I tell you how wonderful this is for football season snacking? If you find yourself the host(ess) of game day, you’ll appreciate how quick and easy this is to make. But make sure to make a bunch. This stuff vanishes before the end of the first quarter if you only make one batch.

Macchiato Muddy Buddies
 
Author:
Recipe type: snack
Serves: 6-8
Prep time:
Cook time:
Total time:
 
The fun kids' snack with an adult twist. Macchiato Muddy Buddies blend the flavors of chocolate and espresso together to create a truly addicting snack that any coffee lover will adore.
Ingredients
  • 1 12oz box of Chex cereal (I used rice Chex)
  • 1½ cup chocolate morsels
  • ½ cup milk
  • 2 Tbsp espresso powder, divided
  • 2 cups confectioners sugar
Instructions
  1. Place cereal in a large paper bag.
  2. Place morsels in a large bowl. Heat milk just until steaming. Pour hot milk over morsels and stir until smooth. Add 1 Tbsp espresso powder and mix until incorporated.
  3. Pour chocolate mixture over cereal and shake bag well. You want the cereal evenly coated.
  4. Pour confectioners sugar into another bowl and stir in the 1 remaining Tbsp of espresso powder. Mix well. Dump into bag of chocolate coated cereal and shake well.
  5. Spread out on cookie sheet and allow to sit for ten minutes. Store in airtight container in the refrigerator.

 

Garlic Roasted Tomatoes

Garlic Roasted Tomatoes

Garlic Roasted TomatoesWant to know one of the things I love most about summer cooking? Tomatoes. They make me blissfully happy. Like little natural works of art, tomatoes make me stop and marvel at the wonders of creation. And oh how I love their scent. In the winter I can go to my local grocer, pick up a tomato, breathe it in and smell nothing. Zip, nada, zilch.  But in the summertime they smell like they are supposed to. Delicious.

Garlic Roasted TomatoesSo when tomatoes are at their peak and abundant, I prepare them every which way. Salsa, pasta sauce, layered in thick slices on top of pizza, stuffed with eggs, served over polentamixed into salads, really I could go on and on. That’s how much I enjoy them.

But sometimes I have more tomatoes than I know what to do with. And when I find that I have too many to eat up right away, I roast them and store them in a bit of olive oil to enjoy throughout the week.

This recipe that I’m sharing with you today, Garlic Roasted Tomatoes, is very simple to make and lends itself to countless serving possibilities. You can serve them over crusty bread, chop them up and use them as a pizza topping, layer them into your favorite sandwiches or eat them straight out of the jar. They are that good.

Garlic Roasted TomatoesMade with a full head of garlic, this recipe is for garlic lovers for sure. As they are roasting in the oven, your home will smell like a pizza parlor thanks to the garlic and oregano. This is not a bad thing!

Garlic Roasted TomatoesAnd once the tomatoes are cooked and cooled, place them in a jar with a handful of fresh basil leaves. Place it in the fridge and one night when you come home from work and have no idea what to make for dinner, you can dump the jar out into a skillet, boil up some pasta, mix it together and have a killer dinner lickety split!

5.0 from 1 reviews
Garlic Roasted Tomatoes
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
Garlic Roasted Tomatoes. Roasted tomatoes that can be used in many different ways but especially wonderful on sandwiches, as a pizza topping and especially as a pasta sauce.
Ingredients
  • 2 lbs tomatoes
  • 4 Tbsp olive oil, divided
  • 1 head of garlic, peeled and sliced
  • 2 tsp sea salt
  • 1½ tsp oregano
  • 1 tsp hot pepper flakes
  • Lots of fresh ground black pepper
  • ¼ cup fresh basil leaves (optional)
Instructions
  1. Preheat oven to 325º. Spread 2 Tbsp olive oil evenly on baking sheet.
  2. Slice tomatoes in half. Place on baking sheet. Top with sliced garlic.
  3. Sprinkle with sea salt, oregano, pepper flakes and black pepper.
  4. Drizzle 2 Tbsp olive oil over top.
  5. Cover with foil and place in a 325º oven for approximately two hours or until they are fork tender.
  6. Remove from oven, cool and place into a jar. Top with basil and another good drizzle of olive oil. Cover.
  7. These will stay fresh for about four days in your refrigerator. They also freeze nicely.

 

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