Sticky Lemonade Chicken Wings

I am a fan of sticky-sweet chicken wings, particularly on the couch, in front of a game or movie, with plenty of napkins. Recently I was tipped off to these lemonade chicken wings made with thawed lemonade concentrate, theyre sweet and tangy, salty with soy sauce and garlicky make sure you line your baking sheet with parchment or foil to prevent having to clean up afterward.

If you like, stash your wings in the marinade in the fridge overnight to get the flavor going.

Then all you need to do is bake them and get plenty of napkins!

Sticky Lemonade Chicken Wings

Thanks to The Mama Runs for this formula!

1/2 can lemonade concentrate, thawed
1/4 cup soy sauce
4-5 garlic cloves, crushed
2 lbs chicken wings

Preheat the oven to 400F. In a medium bowl, stir together the lemonade concentrate, soy sauce and garlic. Add the chicken wings and stir to coat.

Spread out in a single layer on a heavy, rimmed baking sheet that has been lined with parchment, foil or a silpat baking mat. Bake for 45 minutes, turning often, until the wings are dark and sticky and cooked through. Serves 6.

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Crispy, Chewy Naan Chips

Youve likely heard of pita chips but how about naan chips? Scrounging something quick for dinner tonight, I pulled out a package of naan I had forgotten we had. I cut the stack into quarters in seconds, laid them out on a baking sheet and baked them until they were toasty, warm, slightly chewy in the middle and crisp on the edges perfect for scooping substantial dips, serving with chili or soup, or eating straight-up as an after school snack. Theyd make a great addition to a lunchbox, too.

The soft, chewy flatbread is not only delicious served with curries it works as a pizza crust too. (Top and bake just as you would any prebaked crust.) But I loved the naan chips not as hard and crunchy as pita chips, they had a good chew, with the toastiness of a pita chip on the corners. I baked mine as is, but you could brush them with melted butter spiked with a little curry powder first, if you want to spice them up a bit.

Crispy Naan Chips

2 Tbsp. melted butter or oil (optional)
1 tsp. curry powder or tandoori powder (optional)
pinch salt
2-4 naan breads

Preheat the oven to 350F. If you like, stir together the melted butter, curry powder and salt and brush over the surface of the naan breads. Stack the naan and cut them into wedges quarters or sixths.

Spread out in a single layer on a heavy baking sheet and bake for 8-10 minutes, until golden around the edges. Serve warm, or let cool before serving. Makes 8-24 chips.

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Mocha Almond Super Fudge Brownie Bars

mocha almond suepr fudge bars

These Mocha Almond Super Fudge Brownie Bars are rich and moist and filled with fudge-y chocolate flavor. Accents of coffee and almond (both optional) add some texture and flavor depth to these must-have-them bars. And these indulgent brownie bars are even vegan!..

fudge bars

Mocha Almond Super Fudge Brownie Bars
vegan, fills one 12 x 16 inch baking sheet (high-rimmed)

wet:
1 tsp vanilla extract
1/2 cup + 2 Tbsp virgin coconut oil, mellted
2 tsp apple cider vinegar
egg replacer: 1 1/2 cups soy milk (room temperature) + 1 tsp chia seeds + 1 tsp flax seeds (or just use one seed)

dry:
2 1/2 cups whole wheat flour (or sub w/ another flour or mixture of flours)
1 1/2 cups organic sugar
3/4 cup cacao or cocoa powder
1 Tbsp baking powder
1 tsp salt
1/4 cup vegan chocolate chips (optional)
1 1/4 cup almonds (sliced or whole)

Toppings:
sugar + sliced almonds + instant coffee

Directions:

Preheat oven to 350 degrees

1. Add all the wet ingredients to a blender or food processor. Blend until smooth.

2. Combine the dry ingredients in a large mixing bowl. Toss well.

3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer (fold in chocolate chips and almonds last if you do this.)

4. Grease a large high rimmed baking sheet with coconut oil.

5. Pour the mixture into baking sheet spreading it around so the a thin even layer coats the entire baking sheet. You could also use a smaller dish for thicker brownies (this would require a longer cooking time.)

6. Add the instant coffee, almonds and sugar over top the batter.

7. Bake at 350 degrees for about 22 minutes or until the edges firm up and the center cooks through. The bars will firm up a tad once they cool since they contain coconut oil which helps to firm the bars especially upon being chilled in the fridge.

9. Allow the bars to cool before slicing. Serve warm or chilled.

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Chocolate Chip Cookie Smore Sandwiches

Love chocolate chip cookies? Love smores? Why not get the two together? Sure, you can make cookie sandwiches with frosting or ice cream but why not fill two chewy, chocolatey cookies with a gooey toasted marshmallow? Theres no need for an open fire; marshmallows can be quickly broiled on a baking sheet to create that crisp golden exterior and melted marshmallow middle. Cookies are easier and less messy to fill, and the result, with its buttery cookie and chocolate, is reminiscent of a smore, only (if I may say so) better.

To broil marshmallows, place them on a foil or parchment-lined sheet and run them under the broiler for a minute or two watch them closely, as they can burn quickly.

Use any cookie recipe you like I tried classic chocolate chip as well as a double chocolate chip version. To do this, swap 1/4 cup cocoa for 1/4 cup flour in your favourite chocolate chip cookie recipe, or use the one below. Can you think of a better treat to tuck into a lunchbox, or have waiting after those first few days of school?

Chocolate Chip Cookie Smore Sandwiches

1/2 cup butter, at room temperature
1/2 cup sugar
3/4 cup packed brown sugar
1 large egg
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups semisweet chocolate chips
about 12 large marshmallows

Preheat oven to 350F.

In a large bowl, beat together the butter and sugars until pale and fluffy. Beat in the egg and vanilla. Add the flour, baking soda and salt; stir until almost combined, then stir in the chocolate chips until well blended.

Drop the dough by the spoonful (or roll into 1 balls) and place on a greased or parchment-lined baking sheet, spacing them a couple inches apart. Bake for 12-14 minutes, until golden around the edges. Transfer to a wire rack to cool.

Line the baking sheet with parchment or foil, place the marshmallows on the sheet and broil on high for 1-2 minutes, until puffed and golden. Place a toasted marshmallow between two warm cookies and squeeze gently to sandwich them together.

Makes about 1 dozen smore sandwiches.

For double chocolate chip cookies: substitute 1/4 cup cocoa for 1/4 cup of the flour.

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