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Best Bib and Tucker
127 Mill St. SE
Hartville, Ohio 44632

directly behind Hartville Chocolate Factory


Archive for the ‘Recipes’ Category

Banana Nut Power Bites

My sister Emily is home for the holidays! I’ve been wanting to make power bites for awhile so this was the perfect time to put her dietitian skills to use in the kitchen. We brainstormed a flavor and ways to add extra protein and came up with this yummy Banana Nut combo. She says these are great for an afternoon pick me up snack and pre or post workout.

The Recipe
2 bananas (mashed)
2T peanut (or nut) butter
4t honey
1/2 C chickpeas

2C rolled oats
2 pinches cinnamon
1T milled flax seed

1/4 C semi-sweet chocolate chips
2T chopped walnuts

yields 12-14 power bites

Start by rinsing your chick peas (to remove extra sodium). Then mash them with a fork or run through 3-4 pulses in a blender or food processor. TIP: Extra chickpeas work as a great salad topper!

Add chickpeas to mashed banana, peanut butter, and honey. TIP: I always have over ripe bananas that get thrown into the freezer. They work great in smoothies and they did well in this recipe too! Just let it defrost (with skin on) in a cup of hot water first. 

Combine dry ingredients (oats, flax, and cinnamon) in a separate bowl. TIP: We used instant oats but regular rolled oats would work too. They just might need longer time in the refrigerator to soften after the power bites are made.

Combine wet & dry and stir. TIP: You may need to add extra oats to get the mixture to a slightly softer than playdoh consistency – hard enough to form a ball and not overly sticky.

Add walnuts and chocolate chips then stir to evenly distribute. TIP: If you are looking to further reduce your sugar you could reduce the amount of chocolate and use mini chips to get a bit in every bite.

Use an ice cream scoop (or your hands) to form inch (ish) diameter balls. TIP: Spray the inside of the scoop with a bit of cooking spray to keep it from sticking.

Line a baking sheet or tray with wax paper and let power bites sit in freezer for at least a half hour. This allows the oats to soften and flavors to meld. Or they will be even better if you leave them in the refrigerator overnight. Store refrigerated.

And the lovely Emily ran then nutritionals for us! Estimates per power bite: 110 calories, 4g fat (1g sat fat), 18g carbs, 6.5g sugar, 2.5g fiber, 3g protein, 41mg sodium

Check our Facebook page for our new Wellness Wednesday series where area health and wellness experts give us tips on how to start the new year off right! Then stop by the shop for 20% off athletic wear every Wednesday this January!


Grapefruit Crinkle Cookies

Barb and I are eating cookies for breakfast.  Hard not to do with these delicious treats in the house!

grapefruit crinkle cookie sandwiches

While browsing Pinterest a couple months ago I came across a recipe for Lemon Crinkle Cookies at Lauren’s Latest.  So yummy!

The second time I made them I tried grapefruit instead of lemon, made them mini sized, and sandwiched some grapefruit icing between two cookies.  Wowsers!

We keep these cookies in a plastic container in the refrigerator because they are AMAZING chilled. They would be perfect for your next bridal or baby shower or as an Easter treat!

Grapefruit Crinkle Cookies
Yield: 2 dozen regular sized, 4 dozen minis or 2 dozen sandwiches

  • 1/2 C butter
  • 1 C granulated sugar
  • 1/2 t vanilla
  • 1 whole egg
  • 1 t grapefruit zest
  • 1 T grapefruit juice
  • 1/4 t salt
  • 1/4 t baking powder
  • 1/8 t baking soda
  • 1 1/2 C flour
  • 1/2 C powdered sugar



Let butter soften on counter or be impatient like me and stick it in the microwave for 10 seconds. Cream butter and sugar together using your mixer. Add vanilla, egg, zest, and juice.IMG_0001

Stir in (by hand) salt, baking powder, baking soda, and flour until just barely combined.
Start with 1/4 C of powdered sugar in a pie plate (you may need up to 1/2 cup).  I like using a pie plate because it contains the powdered sugar better than a regular plate.  More kid and Megan friendly!IMG_0004Roll dough into balls (half dollar sized for regular cookies, quarter sized for minis) then roll in powdered sugar. IMG_0007Bake at 350° on greased cookie sheets for 9-11 minutes for regular sized cookies, 6-8 for the minis. Let cool on tray for 3 minutes then move to wire rack.grapefruit crinkle cookies

Grapefruit Icing

Combine 2 tablespoons of butter with 1/2 C powdered sugar, 1 1/2 T grapefruit juice, and 1/2 t grapefruit zest. I added a drop of red food coloring for the pretty pink. Do not ice until cookies are completely cool, or else you will have slip sliding cookies on your hands 🙂IMG_0011

For more of this month’s wedding ideas check out The Wedding March Round 2


The Wedding March: Round Two

Our series of DIY wedding ideas is back by popular demand!

The Wedding March Round Two

We’ll continue to add to this post throughout the month, so keep checking back for more ideas and tips!
And in case you are just now tuning in, here’s a link to The Wedding March Round 1

Week 1:

Week 2:

Week 3:

Week 4:


Chai Tea with Honey Sugar Scrub Recipe

Super quick remedy for winter’s dry skin.

Chai Tea with Honey
Sugar Scrub

What you’ll need:
2 cups sugar
1/2 c brown sugar
1 c olive oil
6 tea bags
1 t vanilla
1 t honey

Step 1:  Combine both sugars then open tea bags and add tea.  We used 3 bags of a finely ground tea and 3 bags of loose leaf.

Step 2: Add olive oil, honey, and vanilla

Step 3: We used a wide mouth funnel to scoop the scrub into a mason jar

Step 4: Use 1-2 tablespoons per leg in the shower.  Rub in with hands to remove dry skin and rinse.  Barb says it works great on elbows.

You may also be interested in:

DIY Bubble Bath
Oatmeal Brown Sugar Scrub



BBT at Home: Chicago Style Deep Dish Pizza Recipe

No need to turn on the heat during these crisp autumn evenings, our house is heated by the warmth of our oven.  So for dinner last night (and breakfast this morning) I made a Chicago-style Deep Dish Pizza.

Deep Dish Pizza at Home recipe
I’ve been gathering supplies for this recipe for the past month.

While walking down the baking aisle at the grocery store a couple weeks ago I saw the canister of corn meal on the shelf and it reminded me I had an excellent deep dish pizza recipe I’ve been meaning to make.

About a week later they were making deep dish on an episode of America’s Test Kitchen.  They showed a method for creating a flakier crust that was just what I needed.

I picked up a can of whole tomatoes at R Grocery for $0.69—well actually picked up a few cans…gotta stock up for more pizza!

And finally the ingredient that set the actual preparation in motion- mozzarella cheese on sale this week at Beiler’s for $2.99/lb.

It turned out great!

Here’s what you’ll need:

  • 3 hours of your time
  • Pan with deep sides (at least 2 inches)
    – mine had a 14″ diameter
  • 1 C warm water (110-115ºF)
  • 1 package active dry yeast
  • 3 C flour
  • 1/2 C cornmeal
  • 1 t salt
  • 1/4 C vegetable oil
  • 1 T butter
  • 1/2 lb thinly sliced mozzarella
  • 1 can whole or diced tomatoes
  • 1.5 t Italian seasoning
  • 2-3 T Parmesan cheese

Step 1:
Warm water in the microwave and test temperature.  Dissolve the yeast in the water and let sit for 5 minutes.
Combine yeast and warm water

Step 2:
Add 1 C flour, all of the cornmeal, salt, and vegetable oil.  Mix well.
add flour cornmeal oil and salt

Step 3:
Stir in rest of the flour a 1/2 cup at a time until the dough comes away from the sides.  I usually add 1.25 cups in the bowl then add another quarter to half cup while kneading.
add remaining flour

Step 4:
Kneed until no longer sticky.

knead until no longer sticky


Step 5:
Place dough in an oiled bowl and cover with plastic wrap.  Let rise for an hour.
dough in oiled bowl

I like to give my dough a little warmth while rising by placing the bowl on a cooling rack over very low heat.

Step 6: TURN YOUR OVEN ON- preheat to 500°F
Punch down dough and stretch it into about a 12″ circle.  Melt your butter (olive or vegetable oil would work too) and using your fingers lightly cover the surface of the dough.  Fold it over on itself then cover the new surface with a layer of butter.  Repeat 2-3 more times.  This will create layers and make the crust lighter.  Then re-stretch out dough and press it  into your oiled pan.  Be sure the dough is about 2″ up the sides.  Let sit for 15 minutes before filling.

—No photos, my fingers were covered in butter!—

Step 7:
Start your fillings with a double layer of mozzarella.  Season with Italian seasoning.  Then cover with the diced tomatoes and a sprinkle of parmesan cheese.

Be sure to drain your tomatoes well before adding, then use around 1/4 C of the drained sauce.  You don’t want it to be runny.

A layer of cooked sausage, chicken, other vegetables etc can be added between the cheese and tomato layers.
mozzarella on the bottom
Step 8:
Bake at 500°F for 12 minutes then lower oven temperature to 400°F and bake for another 20 minutes.  Let sit in pan to cool and congeal for 10 minutes.

deep dish pizza slice


BBT at Home: Chai Spice Zucchini Bread

It’s Julia Child’s 100th birthday!  I’m celebrating by heading into the kitchen to bake my favorite recipe, Chai Spice Zucchini Bread.  This is a recipe I make every fall with the zucchini from our garden.   I’ve been tweaking for awhile and the results make me giddy.  And now I’m sharing my creation with you!

Warning: I know it says bread up there in the title but this is really a cake 🙂

When we have an abundance of zucchini, we shred it and freeze it in 1 cup bags.  I have found that defrosting it slightly before adding it works great!
A breakfast treat: zucchini carrot banana and raisins with chai spices
Chai Spice Zucchini Bread

Here’s what you’ll need:

  • 3 eggs
  • 2 c sugar
  • 1 c canola oil
  • 1 c zucchini, shredded
  • 1 c carrots, shredded
  • 1 ripe banana, broken into dice sized chunks
  • 1/2 c white raisins
  • 1 t vanilla
  • 3 c flour (can substitute up to 1 cup of whole wheat flour- slightly healthier option, but will be a little more dense)
  • 1 t salt
  • 3/4 t baking powder
  • 1 t baking soda
  • 1 t cloves
  • 1 t nutmeg
  • 1 t cardamon
  • 3 t cinnamon

Preheat your over to 350.
Grease and flour two loaf pans or pans for 2 dozen muffins.

Beat eggs.
Add sugar, oil, veggies, fruit, and vanilla.
Whisk dry ingredients together in a separate bowl then fold into the veggie mix until just combined.
Bake until golden brown and toothpick comes out clear from the center.  Allow to cool in pan 10 minutes. —Waiting with that amazing aroma filling your entire house is the hardest part!

Baking Times:
Loaf: 55 minutes
Muffins: 22 minutes
Zucchini carrot banana raisin bread with chai spice from BBT Tips


BBT at Home: What to do with all those Strawberries!

In May we spent a fun morning picking strawberries at Walnut Drive Gardens.  (Read more about it here).
We froze most of the berries and have been using them in our breakfast smoothies.  We’ve also tried (with great success) three new recipes I found via Pinterest.

Thought you might like to try them out!  For the recipes just click on the photos or source link to go to the original website.

This first one is similar to a lemon pound cake.  It is made with Greek yogurt and has a delicious lemon glaze.  I made it for my sister’s birthday and will definitely be making it again.

Source: aspicyperspective.com

This next one is made with graham crackers and Cool Whip.  It’s no-bake, which is good news in my non-air conditioned house.  I omitted the chocolate on top but added a layer of vanilla pudding in the center and added fresh peaches to the strawberries.


I’m always looking for low fat ways to answer my sweet tooth cravings.  This strawberry sherbet recipe uses low fat milk, berries, sugar, and lemon juice.  I mixed everything in the blender (no lemon juice so used orange juice instead) and immediately threw it in the ice cream maker.  Twenty minutes later I was enjoying the cool treat.

We still have quite a few berries in the freezer.  If you have a great strawberry recipe, share it in the comments below or on our Facebook page.


The Wedding March: Bubble Bath for the Bridesmaids

To continue on with the girls’ relaxation theme that we started with a great spa day, Emily made bubble bath for her bridesmaids.

She found the cute bottles at The Container Store and the labels were created using this Downloadable Label Template. I added the words “Bubbly for the Bath” and used a strip of lace trim to make a bow.

The bubble bath recipe came from Apartment Therapy.

It was pretty easy, just had to combine 4 cups of water with 4 ounces Castille soap and 3 ounces of Glycerin.  Then add 4-5 drops of an essential oil.  Em used a combination of lemon and orange oils.

Castille soap, glycerin, and essential oils can all be purchased at your local craft store (look in the soap making section).

You May also be Interested In:  Brown Sugar Scrub Shower Favors, Chai Tea with Honey Sugar Scrub Recipe

The Wedding March is a series of posts highlighting my sister’s shabby chic DIY wedding.
For all posts visit: The Wedding March

We like to share our crafty posts on these link parties!


BBT at Home: Apricot Orange Scones

Today is my dad’s birthday and when I asked him what wonderful sweet treat he would like he requested scones.  Excellent!  I love scones.  These would also make a great Christmas morning treat.

I used a recipe from Mom’s Big Book of Baking by Lauren Chattman.  It’s a fantastic book, full of simple recipes, great tips, and yummy baked goods.

Add-On Scones:
The book gives a list of possible add-ins.  I used dried apricot and threw in some orange zest.

6T unsalted butter, chilled
3 C flour
1/3 C sugar
1T baking powder
1/2 t salt
3/4 C dried apricots cut into small chunks
2 t orange zest
2 large eggs lightly beaten
3/4 C whole or lowfat milk

  • Preheat the oven to 450°
  • Cut butter into 1/4″ chunks and put in freezer
  • Combine flour, sugar, baking powder, and salt
  • Add chilled butter and mix on low speed until the mixture resembles coarse meal.Stir in apricots and zest
  • Stir in eggs and milk and mix by hand until just moistened- don’t overmix
  • Turn dough onto lightly floured surface and divide in half.  Shape each into a 6″ disk
  • Cut each disk into 6 wedges
  • Place the wedges 1/2″ apart on a greased or parchment lined baking sheet
  • It’s optional at this point to brush the tops with another lightly beaten egg
  • Bake until golden about 12 minutes

I let my scones cool and topped them with this orange glaze.


BBT at Home: Pumpkin Chocolate Chip Drop Cookies

These are the yummy cookies I’m entering in tonight’s Evening in the Village Cookie Contest!

Pumpkin Chocolate Chip Drop Cookies
with Cinnamon Frosting (frosting recipe follows)

Yield: 4 dozen

  • 2 C flour
  • 1 t baking powder
  • 1 t cinnamon
  • 1/2 t baking soda
  • 1/2 t nutmeg
  • 1/2 C unsalted butter
  • 1 C packed brown sugar
  • 1 egg
  • 1 C canned pumpkin
  • 1 t vanilla
  • 1 C chocolate chips, raisins, or dried cranberries
    (I’ve tried the recipe with each and all have been delicious)

1. Pre-heat oven to 375°. Position oven rack one notch above center.

2. Beat butter for 30 seconds to soften then add sugar and beat until really fluffy
(and I mean really fluffy- it will take awhile, even on high speed).

fluffy butter and sugar

3. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg- set aside.

4. Once the butter and sugar have been thoroughly mixed add egg, pumpkin, and vanilla and stir to combine.  Batter will now look slightly separated.

5. Add in the dry ingredients and mix until combined.

6.  Stir in chocolate chips. (I like to hold back a handful to add in later.  It always seems like my batter is running out of chocolate for the last tray.)

7. Drop from teaspoon about 2 inches apart on a greased or parchment lined cookie sheet.

8. Bake 7 minutes then immediately cool on a wire rack.

9. Frost with cinnamon icing once completely cooled.


Cinnamon Frosting


  • 1/4 C butter
  • 1 1/2 C powdered sugar
  • 1 T milk
  • 1/2 t vanilla
  • 1/2 t cinnamon

Combine all ingredients in a bowl and mix with a wooden spoon until your arm falls off, hands have cramped, you’ve discovered you can’t stir with your left hand, and you are about to give up.  Then you will have the perfect frosting 🙂

I like to grate the butter to soften it- seems to speed up the process a bit.

clumpy, dry frosting- keep stirring

Use a butter knife to spread a bit of frosting on each cookie

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