Oatmeal, peanut butter, white chocolate chip cookies

One word to describe these cookies...dangerous. These are seriously so addicting. I've made two batches in one week. I dare you to make some and not eat half a dozen by the end of the day. I'm telling you, it's not possible. Unless you have extreme will power, which I definitely do not have! Here's to adding 5 lbs in one week :)

Ingredients

1/2 cup( 1 stick) salted butter
1/3 cup creamy peanut butter
1 cup brown sugar
1/2 cup white sugar
1 egg + 1 yolk
2 tsp vanilla
1 1/4 cups flour
1 cup of old fashioned oats
1/2 tsp baking soda
1-2 cups white chocolate chips

Preheat oven to 325 degrees. In a small, microwave safe bowl, melt together the butter and peanut butter. Pour into your mixing bowl and add in both sugars. Place in freezer for a few minutes to cool down. Once cooled, add in your egg and yolk, and vanilla. Add in your flour, oats and baking soda and mix until well combined. Lastly, add in your chocolate chips to your hearts desire. My husband dumped in the whole bag last time...waaaaaaaaay too many chips for my liking. I'd say a 1 1/2 cups is my preference.



Scoop cookie and place 1 inch sized balls on baking sheet. Bake in oven for 10-12 minutes (10 minutes is perfect for me, slightly undercooked, but not raw) Let cool on sheet for a few minutes before transferring to cooling rack. Once cooled, indulge and don't feel guilty.


Credit for this amazing recipe goes to love veggies and yoga

Chocolate crackle cookies

Back home there is this AMAZING bakery, that makes the best cakes ever. It's the place that made my wedding cake and it turned out beautiful.

Anyways, my mom went to their bakery last Christmas and bought some cookies called zebra cookies, or chocolate crackle cookies. And I fell in love. They were chocolatey, chewy and to die for (now I was also 6 months pregnant at the time so pretty much everything was to die for) but recently I've been having a major craving for these cookies, so I decided to whip up my own batch. And they turned out NOTHING like the original, HA. But I still liked them. They turned out kind of mellow in flavor, which I like. Considering the amount of sugar that's in them, they don't taste overly sweet at all. They're pretty rich, with a deep, dark chocolate flavor. My husband says they actually taste like brownie bites. Hmmm. So try them out. Let me know what you think, any improvements? I'm totally open for suggestions.

Oh, and just as an F.Y.I. if you're looking for a "I need a cookie right now," recipe, this is not one of them. You have to leave some time for them to chill in the fridge.

Ingredients

1 cup unsweetened cocoa powder
1/2 cup brown sugar
1 1/2 cup white sugar
1/2 cup oil (olive, canola, vegetable, which ever you want)
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup powdered sugar

*Makes approx. 4 dozen

In a medium bowl whisk flour, baking powder, and salt. Set aside. In a mixing bowl stir cocoa powder, brown and white sugars, and oil together. Next add eggs one at a time, then add vanilla. Slowly add in your flour mixture (your dough will be very thick and sticky). Once all ingredients are combined, cover and chill in the fridge for at least 4 hours.

Preheat oven to 350. Line baking sheets with parchment paper or silicon baking mats. Place powdered sugar in a small bowl. Take 1" dough balls, roll and cover them in powdered sugar. Place on baking sheet.

Bake for 9-12 minutes

Let them cool on baking sheet for a couple minutes before transferring to a cooling rack.

The BEST Pumpkin Chocolate Chip Bread ever

It's true. This is the best recipe ever for pumpkin bread. It comes from The Lion House Pantry and it's incredible. My husband and I downed two loafs in a day and a half...hey, don't judge. You'll end up doing the same. Hope you enjoy!



Ingredients

1 1/3 cups vegetable oil
5 eggs
1 15-oz. can of pumpkin
2 cups flour
2 cups white sugar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. baking soda
2 3.4oz. packages instant vanilla pudding mix
1 package chocolate chips

Preheat oven to 350 degrees. In a mixing bowl combine oil, eggs and pumpkin and beat well. In separate bowl combine flour, sugar, cinnamon, salt, nutmeg, and baking soda. Slowly add in pumpkin mixture and mix well. Last, stir in pudding mix and chocolate chips. Pour into three 4" x 8", greased, bread pans. Bake for 60-70 minutes.

Tzatziki

Ever had it before? If not, you should. It's seriously addicting. It's super easy to make and it's a great light, healthy snack. Unless you eat the whole thing in one sitting...which I could probably do. So try this recipe out. All it takes is a few minutes and just a few ingredients.

Ingredients

2 1/2 cups plain Greek Yogurt
1 cucumber, peeled, seeded, and finely diced
1 clove of garlic, pressed or minced
1 TBS e.v.o.o
1 tsp fresh lemon juice
1 1/2 tsp dill
Salt and freshly ground black pepper, add to taste

In a medium sized bowl combine all ingredients. Hard right?
Serve with pita chips, flat bread, or veggies.

Oh and I realize this may not be "Fall" snack material, but we can always go for a healthy snack right?

Creamy Chicken Fajita Pasta

Okay, all 3 readers of mine... I'm sorry I've been slacking. But I finally have a new recipe to share. Hope you all enjoy it!

Ingredients

1 package of pasta, your favorite kind (mine's bow tie)
2 chicken breasts
2-3 bell peppers of your choice
1/2 an onion - optional
1 1/2 cups vegetable or chicken broth
1 cup cream
1 TBS flour
1 package Taco Seasoning
Salt
1/2 a lime
Cilantro - optional

Slice your chicken in breast in half (vertical) then cut into strips/pieces. Place chicken in zip lock bag with taco seasoning, salt, pepper, and the juice of half a lime, then toss to coat. Slice up your bell peppers and onions. In a skillet, with a little bit of e.v.o.o drizzled at the bottom, toss in your chicken over medium heat. At this point you can start boiling water for your pasta and cook accordingly. Let the chicken brown on both sides and then throw in your peppers, onions and broth. Continue to cook until chicken is cooked all the way through and peppers are semi soft and then add in your cream and flour. Whisk until well combined. Let it simmer until it begins to thicken. Drain your pasta and toss it in with your chicken and peppers. If it's not "saucy" enough for you, add more cream until desired consistency. Dish up and garnish with cilantro, if you're into that kind of thing...which I am!