Review on Benton's peanut butter filled cookies

Alright, I have been trying to do this review for a while now. My wife and I love shopping at Aldi's, we also share a love of peanut butter. So whats better than a peanut butter filled cookie? While at Aldi's we saw this brand and decided to take a chance on it. I never saw the brand before and I love trying new things. They were only $1.39. It's a chocolate cookie base with peanut butter filling covered in chocolate. Now, let me break it down for you, the chocolate coating does not have the same taste as Nestle or Hershey's chocolate. The peanut butter filling is not like in a Reese's peanut butter cup. The cookie was decent, but it lacked in quality and the taste was not there for me. It left me with a bad aftertaste. However, the chocolate cookie part tasted pretty good. It felt like it was two cookies in one, one good one and one bad one, but for the price of $1.39 it's not too bad. My overall opinion is that for the price, it's worth it. But if you are looking for something to satisfy your peanut butter/chocolate craving, you might look elsewhere. Everyone's palate is different, my wife loved it, but I did not. I will leave it up to you guy's to decide for yourself. This is simply based on my wife and I's opinion.

     My rating scale is from 0 to 10. Where 0 is horrible and 10 is awesome.

For the affordable price of $1.39, I give it an 8.

Based on taste, I give it a 5, because my wife loved it and I did not.

Caribbean Ribs featuring Havana Club Rum

Click the link below to watch my video!

Caribbean Ribs featuring Havana Club Rum

The GangstaInDaKitchen is back. It's been a wild few months in life but I still LOVE to COOK!

This episode was inspired by Havana Club Rum - one of the best rums in the world. If you don't have access to this rum, your favorite rum can be used!

I used nectarines in this recipe but you can use peaches, plums or nectarines, depends on what is in your store. 

Ingredients

Slab of pork ribs

Sauce:

3/4 Cup Rum of your choice 

1/2 Cup Brown Sugar

1 Tbsp Salt (I used  Pink Salt) 

1/2 tsp Table Salt

1 Tbsp Black Pepper

1/2 Tsp Cayenne

2 Tbsp Honey

2 Tbsp Vinegar - Apple Cider or white

1/3 Cup Olive Oil

1/2 Cup Beef Stock

3 Nectarines sliced

Mix all ingredients well.

Pour onto ribs and layer sliced nectarines across top of ribs.

Seal the ribs in the foil like a packet.

Bake at 350 for 1.5 to 2 hours

Enjoy!

Gangsta! Breakfast Bread bowl

Gangsta! Breakfast Breadbowl

This recipe was inspired by a breakfast bowl made by Andrew Zimmerman. My version combines Cuban and Italian flavor.

4 Chiabatta Rolls

3 Tablespoons of Gangsta! Roasted Tomato Pesto

1 Tablespoon Pepper

1 Tablespoon Salt

¼ Cup Milk

6 Eggs

1 Roma Tomato, diced

2-3 Sprigs of basil, sliced into thin strips

Grated Smoked Apple Gruyer cheese, or smoked cheese of your choice

Pre-heat oven to 350

Core the rolls to create a bowl. You can discard the core or crumble and toast for a garnish later.

In a bowl, add the Roasted Tomato Pesto, salt, pepper, milk, and eggs. Whisk until well combined. Gently stir in the basil, 3 Tbsp of cheese.

Put the cored rolls on a baking tray. Place a layer of tomato across the bottom of the bread bowls.  Carefully pour the egg mixture in each bread bowl. The egg mixture should reach the top of each bowl.

Add cheese across the top of the bowl.

Bake for 25-30 minutes.

Let’s be creative! What other ways can we make these bread bowls? Wifey is thinking smaller rolls to use in a breakfast buffet or topping with bacon bits. 

Comment below if you would like to share your ideas with the Gangsta In Da Kitchen family!

Gangsta! Tortellini with Roasted Tomato Pesto Sauce

Gangsta! Tortellini with Roasted Tomato Pesto Sauce

Here is one of the items we can use my delicious, Gangsta! Roasted Tomato Pesto. I found it especially wonderful on Tortellini, but you can re-imagine using any pasta of your choice.

Sauce

½ Cup of Roasted Tomato Pesto

1 Cup Chicken Broth

2 Ounces of softened Cream Cheese

½ Cup Regular Whipping Cream

Prepare Tortellini according to the package directions.

In a sauce pan, combine the Pesto and chicken broth and stir over medium heat. When the liquids begin to heat up, add the cream cheese. Stir until melted into the sauce. Stir in whipping cream. Turn the

burner to low to keep the sauce warm.

Serve Tortellini with the sauce on top. 

Make it pretty! Add some grated parmesan and a sprig of basil to add interest.

Have you tried my Gangsta! Roasted Tomato Pesto? If so, tell me how you re-imagined it, or creative ways you have used this Pesto. 

Keep it Simple, Keep it Interesting and Keep it from the Heart. Even you can be a

Gangsta In Da Kitchen!

Gangsta! Roasted Tomato Pesto

Gangsta! Roasted Tomato Pesto

Normally when someone says Pesto, we think of the traditional Green Basil and Garlic. This recipe is based on Roasted Tomato and will be utilized in upcoming recipe blogs in different ways. 

This pesto is like a flavor explosion! Whip up a batch, taste it and see where your imagination takes you. I would love to hear how you use my recipes as well as any creative twists you put on them. Feel free to comment here, Google +,Tumblr, Twitter, Facebook, or Instagram. I also have a Pinterest if you would like to Pin some Pinteresting Ideas! Search for GangstaInDaKitchen on all platforms and @Cookinglife14 on Twitter.

½ Red Onion

1 C Toasted Pine Nuts

1 C Parmesan cheese grated

5 Tbsp. Red Wine Vinegar

¾ C. Olive or Corn Oil

7.5 Ounce Jar of Roasted Tomato

1 Tbsp. of Salt

1 Tbsp. of Black Pepper

1 Tbsp. of Sugar

1 Tbsp. chopped garlic

¼ C. Roasted Pepper strips

Puree all ingredients until it reaches a Pesto consistency. It is ok if it has a few chunks in it. 

This will be the basis for a sauce with Tortellini and for a breakfast bread bowl.

Come back and check out what I do with this Pesto!

Gangsta! Miami Chicken and Waffles

Gangsta! Miami Chicken and Waffles

Not long ago, I was amazed to find that my family had never had Chicken and Waffles. It is now a family favorite. 

In my quest to "Keep it Simple, Keep it Interesting, and Keep it from the Heart", I decided to put a 'Miami' spin on this dish by adding my wife's favorite new flavor, "Guava". 

We will be using a basic box mix for the waffles and adding some 'Gangsta' flair.

 Don't forget to view my videos on YouTube! Like and Subscribe. Leave a comment or a question, I can't wait to interact with you!

Gangsta In Da Kitchen

Ingredients:

Box waffle mix

Block of Guava Paste

6-8 Boneless, Skinless Chicken thighs

3 cups of Panko Bread Crumbs

3 cups of Flour

8 eggs

1/3 Cup Milk or buttermilk

4 Tbsp Water

Juice of 1/2 an orange

2 tbsp orange zest 

1/2 cup Water

2 cups of Milk for the Guava mix

Salt & Pepper to taste

Set up three bowls as a breading station. Add to the first bowl, the flour with Salt & pepper. Add to the second bowl, 8 eggs whipped with 4 Tbsp of water and 1/3 cups of milk. In the third bowl, add the panko bread crumbs. 

Cover the thighs in the flour mixture, then the egg, then the panko bread crumbs. Remember, life will be easier if you keep one hand for dry ingredients and the other for wet :)

Cook this in a deep fryer until golden brown. If you don't have a deep fryer, heat about an inch of oil in a large sauce pan and cook them in there until golden brown. 

Drain on a paper towel, then place in an oven safe pan and keep warm in the oven.

In a small sauce pan, melt half of the Guava Paste with 1/2 Cup of water, orange juice and 2 tbsp of Orange Zest. Add 2 cups of milk and mix until well incorporated. Use this milk to replace the liquid in the waffle mix instructions. You will most likely have left over guava milk, which you could drink if you wanted to.

Prepare the waffle mix, using the guava milk as the replacement liquid. Prepare the waffles on the waffle iron. 

Plate the waffle and top with the chicken. You can use your favorite syrup or mustard syrup.

Mustard syrup - Mix 1 tbsp dijon mustard, 2 tbsp orange juice, 5-10 dashes of hot sauce and syrup.

Hope you enjoy my 'Miami' version of Chicken and Waffles!

Gangsta! Red Velvet Tres Leche for Independence Day

Gangsta! Red Velvet Tres Leche for Independence Day

It's the 4th of July in the United States. This year we are doing a pot luck event and my wife suggested that I make a Red Velvet Tres Leche. She and her mom love this cake and I did it up Gangsta Style for the holiday!

This is a 'semi' homemade cake so we will use a box cake mix as the base and make it Gangsta-fied!

Ingredients

1 box of Red Velvet Cake Mix (I used Betty Crocker)

(prepare cake mix based on box instructions)

1 softened cream cheese block

 1 Can of Cream Cheese Frosting

1 each carton of Strawberries and Blueberries

1 Bag of Unsweetened Coconut flakes

Tres Leche Mix

1 Cup of half & half

1 Can of Sweetened Condensed Milk

1 Can of Evaporated Milk

1 tbsp of Vanilla Extract

First we will prepare the Tres Leches mix so it can cool in the fridge while you make the cake. 

Add all ingredients- half & half, evaporated milk, condensed milk and vanilla extract to the blender. Blend until the milks look well incorporated and put it in the fridge for at least 2 hours.

Prepare the Red Velvet Cake Mix following the instructions on the box, however, you will add the block of the softened cream cheese and mix for at least 15 minutes. Add twenty minutes baking time to the time listed on the box to accommodate this addition. Cake is ready when you put a toothpick in the center and it comes out clean.

Allow the cake to cool for at least two hours.

With a fork poke the cake all over to allow extra space for the delicious milk to soak in. Pour the Tres Leche Mix all over the cake, cover with foil, and set in the fridge over night or at least six hours.

In the morning,  spread room temperature frosting across the top. Then sprinkle with coconut flakes. Decorate to your heart's desire with strawberries and blueberries. Keep in the fridge until party time!