tag:blogger.com,1999:blog-49164960559604109082024-03-21T15:52:39.779-06:00Cook, Eat, and Be MerryAlyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4916496055960410908.post-17267533259134622014-04-25T12:05:00.000-06:002014-04-25T12:05:07.233-06:00New blogPlease follow me at <a href="http://oohlalovelyblog.blogspot.com/">Ooh La Lovely Blog</a> for more recipes<br />
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oohlalovelyblog.blogspot.comAlyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-78167554257143674972012-09-19T21:31:00.002-06:002012-09-19T21:31:49.084-06:00Avocado Salsa<div class="separator" style="clear: both; text-align: center;">
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Addicted...that's all I'm going to say.<br />
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<b><u>Avocado Salsa</u></b><br />
Adapted from my mother/sister-in-law<br />
Ingredients<br />
<br />
4 medium avocados, diced<br />
1 can black beans, rinsed and drained<br />
1 small/medium can of sliced olives<br />
2 cups frozen corn<br />
1/2 bunch cilantro, roughly chopped<br />
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1/3 cup e.v.o.o<br />
1/4 cup fresh lemon juice (about 1 lemon)<br />
3 tbs apple cider vinegar<br />
1 clove garlic, pressed or minced<br />
1/2 tsp salt<br />
1/2 tsp black pepper<br />
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Toss everything together in a medium bowl. Serve with tortilla chips or just by itself (i prefer this way)<br />
*tip: to keep the avocados from turning brown, save 1 or 2 of the avo pits and store it in with the salsaAlyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-90272509255666478632012-09-19T21:26:00.000-06:002014-06-10T20:03:23.379-06:00The BEST Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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No really, this is the best chocolate cake I've ever had (homemade). The only cake the prevails over this one is Magleby's chocolate cake. But this is so similar and almost tastes exactly like it. It's great. The only difference is the frosting. I haven't quite been able to find a recipe that's as good as Magleby's. If anyone has a great chocolate frosting, please pass it on! And I promise you that you'll never want to buy a box chocolate cake ever again (yuck). This is dense, moist, chocolaty, and everything chocolate cake should be.<br />
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<b><u>Chocolate Cake</u></b><br />
Recipe slightly adapted from <a href="http://mygirlskitchen.blogspot.com/2009/09/tims-chocolate-cake.html">My Girl's Kitchen: Tim's Chocolate Cake</a><br />
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Ingredients<br />
2 cups sugar<br />
1 3/4 cups flour<br />
3/4 cup cocoa powder<br />
1 1/2 tsp baking soda<br />
1 tsp baking powder<br />
3/4 tsp salt<br />
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1/2 cup (melted) salted butter<br />
2 large eggs<br />
1 cup buttermilk<br />
3 tsp vanilla extract<br />
1 cup boiling water<br />
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Preheat your oven to 350 degrees. In the bowl of an electric mixer combine your dry ingredients, sugar, flour, cocoa, baking soda/powder, and salt. Next add in your melted butter, eggs, buttermilk, and vanilla extract. Once that is all incorporated, slowly add the cup of boiling water. Your mixture will be runny, don't worry, this is how it suppose to look<br />
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Butter and flour a 9 x 13 pan. Carefully pour your cake batter and bake for 25-30 min. Once your cake is done, place on top of cooling rack and let it cool completely. Refrigerate for a few hours if you can and then frost to your heart's desire.<br />
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*Side note: I enjoy this cake so much better the 2nd day. It's great the same day you bake it, but for some reason it tastes even better when you have it for breakfast the next day :)<br />
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<b><u>For the best frosting in the world, use this recipe <a href="http://rjrecipes.blogspot.com/search/label/Frosting">here</a></u></b></div>
Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com2tag:blogger.com,1999:blog-4916496055960410908.post-58600416591761166712012-06-03T21:16:00.001-06:002012-06-03T21:16:34.457-06:00Sparkling Strawberry Lemonade<div class="separator" style="clear: both; text-align: center;">
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This is my most favorite drink in all the world! It is so yummy! It's sweet, sour, fizzy...everything you could ask for in a beverage. It's my go to drink for any event I want to bring something special to, or just my go to drink. If you don't have fresh strawberries, you can always use frozen. Just let them thaw out...or don't. If you want to make a yummy frozen slushy, keep them frozen and blend them up. Hope you enjoy!<br />
Sparkling Strawberry Lemonade<br />
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2 lbs fresh (or frozen (thawed) if out of season) hulled strawberries<br />
1 1/2 - 2 cups fresh lemon juice (about 6 lemons)<br />
1 cup sugar<br />
1 cup water<br />
2 bottles of sparkling water (you'll need about a liter a half)<br />
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Directions: Slice strawberries and place in blender. Add 1/2 cup sugar. If you want a more sour lemonade, use 2 cups lemon juice, for a little more subtle taste use 1 1/2 cups. Pour lemon juice into blender. Next, make a simple syrup. To do so, boil the last 1/2 cup of sugar with 1 cup of water. Reduce and stir until sugar has dissolved. Remove from heat and let cool for 10 min. Now add the simple syrup to blender. Blend until smooth.<br />
Pour mixture into a pitcher and add sparkling water slowly. Stir with a large spoon. Chill for about 2 hours or serve over ice immediately because really, it's just too good to wait for.<br />
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*credit goes to one of my church leaders from years ago. Greatest thing I ever learned to make :)Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-75712596384380310722012-05-31T21:43:00.001-06:002012-06-01T16:08:35.216-06:00Thai Peanut Pasta<div class="separator" style="clear: both; text-align: center;">
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Enjoy! I've "heathified" all of the ingredients, but if you don't have the exact ingredients on hand, use what you've got. No big deal.<br />
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Ingredients<br />
<br />
2 cups vegetable broth (or chicken but the smell of that makes me sick)
<br />
1/2 cup all-natural peanut butter
<br />
1/4 cup soy sauce
<br />
1/4 cup raw honey
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1/2 tsp cayenne pepper (more or less depending on your spice level)
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3 cloves garlic, pressed/minced
<br />
2 tbs freshly grated/minced ginger
<br />
<br />
1 package linguine noodles<br />
A good, big old handful of freshly chopped cilantro
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A couple of limes, sliced
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Cook your pasta according to package directions. While pasta is cooking, combine broth, peanut butter, soy sauce, honey, cayenne pepper, garlic and ginger into a medium sized saucepan. Stir over medium-low heat until mixture becomes smooth. Once pasta is cooked, toss sauce over pasta. Dish up and add a splash of lime juice and sprinkle with fresh cilantro. DON'T leave that last step out. You'll regret it. It tastes unbelievable when you add that fresh lime juice and yummy cilantro.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-77935751547294236032012-05-12T17:10:00.000-06:002012-05-12T17:10:02.425-06:00Oreo cookies<br />
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Homemade oreos are delicious. Enough said. Let's get down to it.</div>
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Ingredients<br />
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2 1/2 cups flour<br />
1 cup unsweetened dutch process cocoa<br />
2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 cups sugar<br />
2 1/2 sticks unsalted butter<br />
2 large eggs<br />
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Preheat oven to 375. In a large mixing bowl combine flour, cocoa, baking soda, baking powder, salt and sugar. Add in softened butter, mix, and add the eggs. Continue to mix until the dough comes together in a large mass. Take 1 inch sized dough balls, roll them and slightly flatten them before placing on baking sheet. Bake for 7-8 minutes. Place cookies onto cooling racks and let them cool completely before icing them.<br />
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Oreo filling<br />
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1 stick unsalted butter (softened)<br />
1 8oz package of cream cheese (softened)<br />
4 cups powdered sugar<br />
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Cream butter for 2 minutes. Add cream cheese and continue to mix for another minute. Slowly add in powdered sugar until it's well mixed.<br />
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To assemble cookies take 2 cookies that are equal in size. Spread a good amount of filling on one side and place the other cookie on top to make it a sandwich...easy enough right?Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-31847960314091949912012-04-04T09:51:00.004-06:002012-06-01T07:52:27.259-06:00Coconut Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14m9FeLLjUrNpthsKZOgCaTvuYt_WhS6V2D3-O21i_7d9NUCXlg5dzrSR1dXiCA3dUhnjMHdRZS2EvByGMqP34rp4yftf3lE6VJDnrf2cSU6ECdmTOjEhAbO_GO9T9iPla1EB09pNvd_i/s1600/DSC02656a.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727575761570964818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14m9FeLLjUrNpthsKZOgCaTvuYt_WhS6V2D3-O21i_7d9NUCXlg5dzrSR1dXiCA3dUhnjMHdRZS2EvByGMqP34rp4yftf3lE6VJDnrf2cSU6ECdmTOjEhAbO_GO9T9iPla1EB09pNvd_i/s400/DSC02656a.jpg" style="cursor: pointer; display: block; height: 309px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
We celebrated my son's FIRST birthday over the weekend! It is absolutely insane to think that I have a one year old now. Wow. But anyway, for his birthday I made a coconut cake that has now become my favorite. It's just so yummy and delicious and now I want some. If you're not a coconut fan, don't worry, you can still make this. Just leave the coconut flakes out. Easy as that. I actually did that to make some cupcakes and they turned out great! <br />
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When baking the cakes,make sure to keep an eye on them. Most of you know that all ovens bake differently and what what time works for one may end up burning in another.<br />
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Coconut Cake<br />
Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html">Ina Garten: Food Network</a><br />
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Ingredients<br />
3 sticks unsalted butter, at room temperature, plus more for greasing the pans<br />
2 cups sugar<br />
5 extra-large eggs, at room temperature<br />
1 1/2 tsp pure vanilla extract<br />
1/2 tsp pure almond extract<br />
3 cups all-purpose flour, plus more for dusting the pans<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup milk<br />
1-2 cups sweetened shredded coconut<br />
<br />
Preheat the oven to 350 degrees. Butter and flour 2 (9-inch) round cake pans.<br />
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Using an electric mixer, use the paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. If the mixture looks lumpy, don't worry.<br />
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In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternate adding in the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Do not over mix. (Optional) Fold in the 3/4 cup of coconut with a rubber spatula.<br />
*I personally leave the coconut out of the batter, I only use it to cover the outside of the cake.*<br />
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Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 35 to 45 minutes, until the tops are browned and a cake tester comes out clean. Let them sit in their pan for about 20-30 minutes before transferring them to a cooling rack. When you're ready to pop the cakes out, take a butter knife and carefully run it along the edge, tip over so it's laying face side down on the cooling rack and lightly tap the bottoms of the pans until the cake falls out onto the rack. Cool completely before frosting<br />
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Frosting<br />
1 pound cream cheese, at room temperature<br />
2 sticks unsalted butter, at room temperature<br />
3/4 tsp pure vanilla extract<br />
A tiny splash pure almond extract<br />
1 pound powdered sugar<br />
<br />
Using the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the powdered sugar slowly and mix until just smooth (don't whip!).<br />
<br />
To assemble the cake:<br />
Place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle remaining amount (or however much your heart desires) of coconut on the top and lightly press more coconut onto the sides. Serve at room temperature. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkEZc8VdallxZ4oSE1sXH2NIt6irCtcZU8zSkJNN_zuebw_xjQYZk6IG93Y62Lu7A_cMkPV25v9Kec0_sLBem9TniN-d5Bj5rkT7i9hCsVMYgHjX9Z2kmgJe4JF4_KMXoJYaABXD3BPw0/s1600/DSC02511a.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727579094441774370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkEZc8VdallxZ4oSE1sXH2NIt6irCtcZU8zSkJNN_zuebw_xjQYZk6IG93Y62Lu7A_cMkPV25v9Kec0_sLBem9TniN-d5Bj5rkT7i9hCsVMYgHjX9Z2kmgJe4JF4_KMXoJYaABXD3BPw0/s400/DSC02511a.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 278px;" /></a><br />
(I doubled the batch to make a 3 layer cake and used the leftover batter to make cupcakes)Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-70722749942621317972012-03-15T14:53:00.007-06:002012-03-25T14:48:14.176-06:00Spinach and goat cheese pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQ_yYADGVhTkFspbTKx2dTkjlBMQXaWYGROaBUCIGKluT91asZTphJQ7-YOOKhEqQziPsACnMpeKzxrE3zXfB1likLZF4ED3Ii4xm_9L7BaOh1MoPCDDodtiptpNgJ7iQZgUiwrkA_mkj/s1600/DSC02425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQ_yYADGVhTkFspbTKx2dTkjlBMQXaWYGROaBUCIGKluT91asZTphJQ7-YOOKhEqQziPsACnMpeKzxrE3zXfB1likLZF4ED3Ii4xm_9L7BaOh1MoPCDDodtiptpNgJ7iQZgUiwrkA_mkj/s400/DSC02425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720235785910858226" /></a><br />I thought this would be a great meal to serve for St. Patty's Day. I know a lot of recipes for this holiday call for green food coloring, but what's so great about this, is you don't need any of that stuff at all. You get this gorgeous, natural bright green color from the spinach, so it makes it fun for your little kiddos to eat :) And minus the amount of carbs you're about to indulge in, it's pretty healthy. <br />This is great if you're looking for something a little different than your average marinara sauce pasta. It's creamy and tart and "light" tasting. Try it out and let me know what you think!<br /><br />Ingredients<br />Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-spinach-sauce-recipe/index.html">Everyday Italian</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgansqXuEEZYVLk1p0RlNSmtKyAbG8lpW0WmUbCoKttfzW2V29dWm0jyXqpVye4JjK23QOrmftoN3NIYeQMBUFaHiY2mNaEd9zSYUvKKwi3exaAA036bTuam9Bh_xa3ismBY-0iac7w5Tjn/s1600/DSC02384.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgansqXuEEZYVLk1p0RlNSmtKyAbG8lpW0WmUbCoKttfzW2V29dWm0jyXqpVye4JjK23QOrmftoN3NIYeQMBUFaHiY2mNaEd9zSYUvKKwi3exaAA036bTuam9Bh_xa3ismBY-0iac7w5Tjn/s400/DSC02384.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720235932841747170" /></a><br />1 lb penne pasta (or something similar)<br />1 clove garlic, minced/pressed<br />4 tbs goat cheese<br />2 tbs cream cheese<br />1/2 tsp salt<br />1/2 tsp fresh ground black pepper<br />1/4 tsp cayenne pepper (optional)<br />6 oz baby spinach leaves (about 2 handfuls)<br />2 tbs freshly grated parmesan cheese<br /><br />Cook pasta accordingly. Reserve 1/2-1 cup pasta water. Once your pasta is cooked, in a blender or food processor, combine garlic, goat cheese, cream cheese, salt, pepper, cayenne, 1/2 cup pasta water and a little more than half the spinach leaves. Blend until combined. <br />Should look like this...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIFF9l5yc2MoUb8SG23KK3Y-w3nVzqhmSc2OyL6ki1WIK7yuO5AOavodV37X6pAO7KWN9dHIe4G_rMaw3ov3IEI0DyWt3bDvMH1IzKGsVTE6NPxcF-F2l46g8x9Y2KTTXgBVBlTBQ9NOb/s1600/DSC02422.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIFF9l5yc2MoUb8SG23KK3Y-w3nVzqhmSc2OyL6ki1WIK7yuO5AOavodV37X6pAO7KWN9dHIe4G_rMaw3ov3IEI0DyWt3bDvMH1IzKGsVTE6NPxcF-F2l46g8x9Y2KTTXgBVBlTBQ9NOb/s400/DSC02422.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720236075811789426" /></a><br />Take the rest of your spinach leaves and give them a rough chop. Toss pasta, sauce, and spinach leaves in a large bowl. Garnish with fresh parmesan cheese.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-70846484648917817822012-03-02T22:03:00.005-07:002012-03-25T14:48:30.007-06:00Pineapple Basil juice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJTU-pJ6UMfXCikZFqGyPezPN884fW8h53EYJlbFrdMU-O5ptYKrxo3BrgLCbTyhXcs96txdAk-8n7UGLbLGn1mKIP6rHpAC8EnToerJko6I_rdw-nz8SLQd998bcM194HMDbJdZP0GpC/s1600/DSC02338.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJTU-pJ6UMfXCikZFqGyPezPN884fW8h53EYJlbFrdMU-O5ptYKrxo3BrgLCbTyhXcs96txdAk-8n7UGLbLGn1mKIP6rHpAC8EnToerJko6I_rdw-nz8SLQd998bcM194HMDbJdZP0GpC/s400/DSC02338.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715795640273888850" /></a><br />Pineapple and basil? In a drink? Together? Don't worry, it gets weirder, but even more delicious. Don't judge until you try it. <br />I remember when I first heard what was in it, I refused to drink it. But now, I seriously chug this stuff. It's so good! It's creamy, it's sweet, it's light and refreshing, and just so addicting! I could drink this everyday. I really wish I could. And bonus! It's super healthy. <br /><br />Ingredients<br /><br />1/2 large pineapple (or 1 small pineapple)<br />1 1/2 inches fresh ginger root<br />1 lemon<br />1 cup olive oil (optional)<br />1 bunch fresh Basil leaves<br />1 bunch fresh mint leaves<br />1 cup sugar (I use the organic evaporate cane juice)<br />1 cup water<br /><br />The PREP: Cut your pineapple into pieces small enough to blend. Peel and if needed, slice/dice/chop whatever, your ginger root. Peel your lemon and thoroughly wash your basil and mint leaves.<br />Place all ingredients in a blender and blend until smooth. Split your mixture evenly among two, 2 liter pitchers/jugs. Add 4 cups of water to each pitcher and stir. Serve over ice or chill in the fridge for a couple of hours.<br /><br />And here's the sugar (evaporated cane juice) I use. I found it at Costco in a 10lb bag.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TTPgUv5uVQpPmxrsS4hMUAVuvGtvtnlHr2mbsjFPphLuDGYj5r64v0e-0EKjo9ltQeOw2M07WVDFku61__SekoWkNNlgYvEGlTB-2VFTDyjH4D5zCW8IIG2d2Nd1DWkjfAZOBmC1KXnv/s1600/DSC02346.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 357px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TTPgUv5uVQpPmxrsS4hMUAVuvGtvtnlHr2mbsjFPphLuDGYj5r64v0e-0EKjo9ltQeOw2M07WVDFku61__SekoWkNNlgYvEGlTB-2VFTDyjH4D5zCW8IIG2d2Nd1DWkjfAZOBmC1KXnv/s400/DSC02346.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715795736984102802" /></a><br /><br />*The drink can be "gritty" at the bottom from the pineapple and ginger, so if that bothers you, run your drink through a sieve. This step is not necessary, but just a tip for those picky, texture people :) Which would be me.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-46551875184492790402012-02-14T16:02:00.009-07:002012-03-25T14:48:41.703-06:00Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjOgXhejkQ52qQ-IOSadQzd5hzT5zhtDHUzAPxxMfYP8sKTM-JKnz6WVPx8_Ccw1P3GizEYFsOGgu6D7toQSYaT63BdKkFEn-4G8Bjacp645FGASO6KmPMezhktvB3M7wKWVrjDOwyWe3/s1600/DSC02302.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjOgXhejkQ52qQ-IOSadQzd5hzT5zhtDHUzAPxxMfYP8sKTM-JKnz6WVPx8_Ccw1P3GizEYFsOGgu6D7toQSYaT63BdKkFEn-4G8Bjacp645FGASO6KmPMezhktvB3M7wKWVrjDOwyWe3/s400/DSC02302.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709204377792518562" /></a><br />I know this post is coming a bit late if you wanted to make these for Valentine's Day, but do we really need an excuse to bake delicious cookies? I think not. These sugar cookies texture are soft but somewhat chewy. depending on the thickness you make them. Thicker = softer, thinner = soft/chewy, and too thin = crispy. They're my husband's favorite kind of sugar cookie and mine too. They call for a just a few ingredients, take a little bit of time, but are so worth it. I make them every Valentine's Day and hope to keep up the tradition until I'm very, very, very old. Happy cookie day!<br /><br />Ingredients<br /><br />8 oz package of cream cheese<br />1 1/2 sticks (3/4 cup) salted butter, softened<br />1 cup sugar<br />2 tsp vanilla extract<br />2 1/4 cups flour<br />1/2 tsp baking soda<br /><br />Preheat oven to 350 degrees. In a large mixing bowl cream together cream cheese, butter, sugar and vanilla. Next add in the flour and baking soda and mix until combined. Cover mixing bowl with plastic wrap and stick in your fridge for about 10 minutes. While your dough is chilling, prepare your workspace by cleaning/disinfecting a place to roll it out. Lightly flour your surface and rolling pin. Grab half the dough and roll into a giant ball. As evenly as possible, roll your dough out to your desired thickness. Use a cookie cutter and have it. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKciZlmn4k6eHJV9K6qV5D-H6sgyobJwrdi4Y5fdStg8PlujiNPDAb4TcbljXPqnCxMyLxK0OL033l6VwWjBZqWSPTCw2Je-24rzMD1udmJzrobv-NiASGVfF4WJMed7TL0tKeNycFSFfz/s1600/DSC02265.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKciZlmn4k6eHJV9K6qV5D-H6sgyobJwrdi4Y5fdStg8PlujiNPDAb4TcbljXPqnCxMyLxK0OL033l6VwWjBZqWSPTCw2Je-24rzMD1udmJzrobv-NiASGVfF4WJMed7TL0tKeNycFSFfz/s400/DSC02265.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709187711431179362" /></a><br />Once you've cut all your shapes, carefully place on a lightly floured silpat. <br />Now, I don't know if it's completely necessary to flour it but why risk it? Bake in oven for 9-12 minutes (10 minutes for me). Let cool on baking sheet for a few minutes before transferring to cooling rack. <br />Let your cookies cool completely (at least 30 minutes) before frosting.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMr5v01c9yMU33mdU6icNVlh0OUBdXjBmAz4f2DULIxm19Yny1pHg4sYAKjChA6UPrUFB9HFg1fW6MOrAR-ExEZGaG884R9JaKXlZZ7Gzc259xCqkSHevP3IJq8wpzpGwruYSY0mnji3VL/s1600/DSC02278.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMr5v01c9yMU33mdU6icNVlh0OUBdXjBmAz4f2DULIxm19Yny1pHg4sYAKjChA6UPrUFB9HFg1fW6MOrAR-ExEZGaG884R9JaKXlZZ7Gzc259xCqkSHevP3IJq8wpzpGwruYSY0mnji3VL/s400/DSC02278.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709187926262431202" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbzv4fXngxdVQ0jAi10GzgaLRngHuveD2EP5l6IhKeQUExcR1H_JJtaGlSF6osDDwttf8JGRtAxyW2JyUKNp5GZfS8LlsEq7lpP5aKwNq8G2O-CMKgXdOjKuLrUw-BqqwukvIdttZzBs8/s1600/DSC02280.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbzv4fXngxdVQ0jAi10GzgaLRngHuveD2EP5l6IhKeQUExcR1H_JJtaGlSF6osDDwttf8JGRtAxyW2JyUKNp5GZfS8LlsEq7lpP5aKwNq8G2O-CMKgXdOjKuLrUw-BqqwukvIdttZzBs8/s400/DSC02280.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709202361932557554" /></a><br /><br /><br /><br />Frosting ingredients<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYq-RRw8LbaP0gFTwZkdb7pDx3n107Aq0Kkb9TWG0okSODra3V2iAvQvXXN512-Ohcr_SeLsyUPiEFgqDGFUEFCNCtO4E_vAttTD9JHitMI2QtuPOEavaKRfJhbWmxNfT2sfAcCSKLIk-7/s1600/DSC02273.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYq-RRw8LbaP0gFTwZkdb7pDx3n107Aq0Kkb9TWG0okSODra3V2iAvQvXXN512-Ohcr_SeLsyUPiEFgqDGFUEFCNCtO4E_vAttTD9JHitMI2QtuPOEavaKRfJhbWmxNfT2sfAcCSKLIk-7/s400/DSC02273.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709202526958167250" /></a><br />1 stick (1/2 cup) softened butter <br />3-5 cups powdered sugar<br />1/4 cup milk<br />1 tsp vanilla<br /><br />In a medium sized mixing bowl, cream together butter and 1 cup of the powdered sugar. Now add in the milk and vanilla and continue to mix. Slowly add in the rest of your powdered sugar, 1/2 cup at a time until you reach your desired consistency. I used about 4 1/2 cups or 1LB bag of powdered sugar. If you choose to color your frosting, slowly add in food coloring until you reach you preferred color. <br /><br />Now, let me talk to you about my new best friend. It's this little guy...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x7VfKbcZ-noH_8QKPi_ta6sORRq6NbZP1movxLMf64pVgJ_L4soPn9GvaN2fWTHJpQp6RtnsY3-LXjGU5h9_GcIac6Rdu-3kjIMyieaBLfj23A-k54voOHdiwH780-pZ3NIsMemagUwG/s1600/DSC02248.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x7VfKbcZ-noH_8QKPi_ta6sORRq6NbZP1movxLMf64pVgJ_L4soPn9GvaN2fWTHJpQp6RtnsY3-LXjGU5h9_GcIac6Rdu-3kjIMyieaBLfj23A-k54voOHdiwH780-pZ3NIsMemagUwG/s400/DSC02248.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709202750231885522" /></a><br />This stuff rocks. I don't think I'll ever go back to white sugar. This stuff sweetens the same, tastes the same, light in color so it won't give your drinks any gross color, and it's just awesome. I used it today in my baking and I couldn't tell the difference. I suggest everyone head over to your closest Costco and pick up on of these 10 pounders. You won't regret it.<br />And aren't these the cutest teaspoons ever? <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDAJ_jkfUrW7mC463jVzNxctIr6oUMgBK39Vvpz1R4F_Lb2TZLE3B0mSe_NXxJkz2_NHzIAxDWxU0I311ogexrrsxx4QIqQ9v2ll1cUpXeabN_SyDRhAFfQY3eObzSmRbVNgKq3Iob02O/s1600/DSC02261.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDAJ_jkfUrW7mC463jVzNxctIr6oUMgBK39Vvpz1R4F_Lb2TZLE3B0mSe_NXxJkz2_NHzIAxDWxU0I311ogexrrsxx4QIqQ9v2ll1cUpXeabN_SyDRhAFfQY3eObzSmRbVNgKq3Iob02O/s400/DSC02261.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709203497855348258" /></a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com1tag:blogger.com,1999:blog-4916496055960410908.post-27757010266486622562012-01-12T22:20:00.013-07:002012-03-25T14:48:53.023-06:00Peppermint fridge cakePeppermint what cake?! Fridge cake. It's one of my husband's favorite desserts. If you've never heard of it, it's probably because it's foreign to us Americans. My husband grew up in Durban, a beach town in South Africa, which is an actual country in case you didn't know. When I first met him I thought he meant like southern Africa, like how I'm from southern CA. But he corrected me quickly and then I felt quite stupid. Anyways, my husband introduced me to this concoction and it's become a favorite. But because it's so sweet we usually only make it once a year. And that once a year came early and we made it tonight :) But it wasn't for us. We made it for his work party, sad face, so I won't be enjoying this wonderful treat. But I did clean that bowl spotless. <br />Enjoy your American version of South African peppermint fridge cake. <br /><br />Ingredients<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfXExFO8R9v6AXkY76kQozO5ZPuMhwayeHHoAyTHsC7k2GzNJoHg4yv5vay8YA7RezDxAKknZG0D6l181uqiSc7PTdJVWKtrcUHcmd2SiFKyFI2Oty-VGO5-wCXkzgG-dC83I5A7dIyDo/s1600/DSC01940.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfXExFO8R9v6AXkY76kQozO5ZPuMhwayeHHoAyTHsC7k2GzNJoHg4yv5vay8YA7RezDxAKknZG0D6l181uqiSc7PTdJVWKtrcUHcmd2SiFKyFI2Oty-VGO5-wCXkzgG-dC83I5A7dIyDo/s400/DSC01940.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696991045795325218" /></a><br /><br />1 box graham crackers<br />2 cans dulce de leche<br />2 pints of whipping cream<br />2 boxes of Andes mints (chop finely)<br /><br />An 8 x 8 baking dish<br /><br />In a large bowl, whip together the Dulce de leche and cream. Add the cream slowly and continue whipping until mixture is smooth and there are no lumps.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbC-Tgj0THCSdIfUPEBdIJ7-WepnuDoCacuysFf-ONyqocwY4OOzdnq8HJc058DmNYScMqrbs8l5zL5EpkoFTD2ZloktoDAP-Nlm0ieBvtXlLnCFONUpGObNesK7FvJ2Nte7jO21dweJr/s1600/DSC01941.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbC-Tgj0THCSdIfUPEBdIJ7-WepnuDoCacuysFf-ONyqocwY4OOzdnq8HJc058DmNYScMqrbs8l5zL5EpkoFTD2ZloktoDAP-Nlm0ieBvtXlLnCFONUpGObNesK7FvJ2Nte7jO21dweJr/s400/DSC01941.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696989938057609586" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY1E8SpQm1A_qQIFTqB65KGuVJxKBVeYesTzuFqwe5LBvXkcnH8eAE37NroYVv9VsaKh6PqTGettEohYx7R1rdNEvvlSZlngwyjvrYc5KWGIwGufrrLacAFQSRLnn9PPakwPHBmGNgPpI/s1600/DSC01942.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 291px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY1E8SpQm1A_qQIFTqB65KGuVJxKBVeYesTzuFqwe5LBvXkcnH8eAE37NroYVv9VsaKh6PqTGettEohYx7R1rdNEvvlSZlngwyjvrYc5KWGIwGufrrLacAFQSRLnn9PPakwPHBmGNgPpI/s400/DSC01942.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696991962722492802" /></a><br /><br />Now at this point, you're probably going to want to break off a piece of graham cracker and dip it into that billowy mixture and partake of this amazing masterpiece you've just whipped together.<br /><br />In your 8 x 8 baking dish, lay down a layer of graham crackers. Next scoop out some of that heavenly, fluffy, caramely cream mixture and spread it on top of the crackers. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc034ON6w1WE3PdPp7diUk4K-OzZReg2Wfj8xXwdZ1Az9WeqvMWTkKuqiGv0q-i3ron3lgdBBG2nXl4Ysz_f5CJRm_pRGSrof-84ffWOj8AmDMVPAHKsyaFy7-ZIvB1Ho0zty8MmpQNXO/s1600/DSC01944.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc034ON6w1WE3PdPp7diUk4K-OzZReg2Wfj8xXwdZ1Az9WeqvMWTkKuqiGv0q-i3ron3lgdBBG2nXl4Ysz_f5CJRm_pRGSrof-84ffWOj8AmDMVPAHKsyaFy7-ZIvB1Ho0zty8MmpQNXO/s400/DSC01944.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696990262981026802" /></a><br />Now repeat those 2 steps until you reach the top of the dish. It should make about 4-5 layers of graham crackers, and 4-5 layers of whipped topping. Make sure you have the whipped caramel as the top layer. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysCHYgcD8wlbuZZ1crMskQfRpoZFi3_W7gQlsxwPE7jw03mfJVjro7-GvwJZoUrEnHVviQ2mvCp1EhoAeqk6f9Xmbs22fBfTt_xVEexNHTzMFgZr2inuAeFlil_A0P_ci6MnelWSsdokN/s1600/DSC01945.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysCHYgcD8wlbuZZ1crMskQfRpoZFi3_W7gQlsxwPE7jw03mfJVjro7-GvwJZoUrEnHVviQ2mvCp1EhoAeqk6f9Xmbs22fBfTt_xVEexNHTzMFgZr2inuAeFlil_A0P_ci6MnelWSsdokN/s400/DSC01945.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696992137954834610" /></a><br />(can't figure out why this is sideways)<br /><br />Now you're going to take the chopped Andes mints and layer them on top until you can longer see any whipped caramel. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B9lNn5oJYTwNAIlQ28IsdhIS8M4RP44dM2HsrEYzkYEPgSgGmPJQzvjUKOc7u6F9PqlW0r8o1ORYuvwraIwnOb-s9wKmmYjtbkAN1DhpWuBHWBRiHiW0rPQi4dBKEfht2ihMUpxGkw_l/s1600/DSC01948.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B9lNn5oJYTwNAIlQ28IsdhIS8M4RP44dM2HsrEYzkYEPgSgGmPJQzvjUKOc7u6F9PqlW0r8o1ORYuvwraIwnOb-s9wKmmYjtbkAN1DhpWuBHWBRiHiW0rPQi4dBKEfht2ihMUpxGkw_l/s400/DSC01948.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696990613256560594" /></a><br /><br />Cover with foil or saran wrap and chill in the fridge over night or for at least 6 hours. You want the crackers to soften, so it all just melts in your mouth. Cut any size piece you'd like and take it all in.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-89355913689751309482012-01-09T09:27:00.011-07:002012-03-25T14:49:10.359-06:00Banana oatmeal choc. chip cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWNShCvdokdbhu5dVsvK0mdt9P5DyYb1Niy_LxTHBjHjzVajpqDP43MDLKgiOru02cRC6paFiijgFErsnf9bIX5zmYuZblo_XBuHXhGz4ftae0V1nRuklUQu7tJLU9GxTWAGgA0c7D0qT/s1600/DSC01926.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWNShCvdokdbhu5dVsvK0mdt9P5DyYb1Niy_LxTHBjHjzVajpqDP43MDLKgiOru02cRC6paFiijgFErsnf9bIX5zmYuZblo_XBuHXhGz4ftae0V1nRuklUQu7tJLU9GxTWAGgA0c7D0qT/s400/DSC01926.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695739121479333042" /></a><br />Okay, so I lied in my previous post. I never got around to making half the things I said I was going to make. Whoops. But now that the holiday season is over and most people have New Year's resolutions, I thought I would make a "healthy" cookie. I'll admit, I suck at keeping any resolutions, so this year I didn't set any. That way I feel no guilt or failure if/when I don't keep it. It's a win win situation :) Now with this cookie, it has a different texture than your normal everyday treat. It has a spongy texture and doesn't spread when baked. It almost tastes healthy, but in a good way. I used white chocolate chips, because that's all I had. And I'll be honest, I don't think I will make these with semi-sweet. I liked the little hint of sweetness the white chocolate gave it. But, if your not a lover of the white chocolate, then by all means, go ahead and dump in your favorite kind of chip...chocolate chip that is. Anyways, hope everyone had a great Christmas and New Year's and I hope you enjoy your semi-guilt-free cookie. <br /><br />Ingredients<br />Makes approx. 2 dozen<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iUOQl2RfFwQxTC8sH555PzHHKJBtL1M900zUY-QRYmj0c7thWLaZdZoECiLdMovnUn4G6y1pK76cw4ldDqUSAYAKm4TRo23C3NeqxEINYBWVcRQ7SD5Ajmeqtv5-_hFZvDE0Rv6ir61s/s1600/DSC01912.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iUOQl2RfFwQxTC8sH555PzHHKJBtL1M900zUY-QRYmj0c7thWLaZdZoECiLdMovnUn4G6y1pK76cw4ldDqUSAYAKm4TRo23C3NeqxEINYBWVcRQ7SD5Ajmeqtv5-_hFZvDE0Rv6ir61s/s400/DSC01912.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695739517098018242" /></a><br />1 1/2 cups flour<br />3/4 cup rolled oats<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 tsp cinnamon<br />1/2 cup evaporated can juice or raw sugar (plain old white sugar would work too)<br />1/3 cup white chocolate chips<br />1 tsp olive oil<br />1/3 cup milk<br />1/2 cup banana pureed/mashed (1 medium-size banana)<br />1 tsp vanilla extract<br /><br />Directions <br />Preheat oven to 375.Combine all the dry ingredients in a medium bowl. Then combine all the wet ingredients in a separate bowl. Next add the dry and wet ingredients together. The batter is a super thick and sticky so make sure you really incorporate all ingredients. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aB8c-RgL4oyiP721qVo4USJjoifZVwMEcRj99_OXSny6Xx6lNNtOX4xWnjJ-h2_0qLLG7BY19ujFlVzda4uFDPp5VPdUuI226BuTm3wANK7mHakuRLeVZZDuVXm4eJZlzZE7EzGzmdRZ/s1600/DSC01913.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 296px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aB8c-RgL4oyiP721qVo4USJjoifZVwMEcRj99_OXSny6Xx6lNNtOX4xWnjJ-h2_0qLLG7BY19ujFlVzda4uFDPp5VPdUuI226BuTm3wANK7mHakuRLeVZZDuVXm4eJZlzZE7EzGzmdRZ/s400/DSC01913.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695739671186494578" /></a><br /><br />Scoop 1-2 inch sized cookie dough balls onto a silpat or parchment lined baking sheet. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pXlelizbVYPrP0wlUfE4BA9a79F8Ut-GpfJaKrsDlwL8WXKz1txx8NPc1QIusIay_XcSl0TGVOTuXo1sp5TxuBUE7P1Hk7gYA5QJ0dKyq0l6-wJbFNiG6HZhmuwWNQGsGCsRr_wXomhT/s1600/DSC01916.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pXlelizbVYPrP0wlUfE4BA9a79F8Ut-GpfJaKrsDlwL8WXKz1txx8NPc1QIusIay_XcSl0TGVOTuXo1sp5TxuBUE7P1Hk7gYA5QJ0dKyq0l6-wJbFNiG6HZhmuwWNQGsGCsRr_wXomhT/s400/DSC01916.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695739792237764434" /></a><br />Bake for 9-11 minutes (10 minutes was perfect for me). Transfer to a cooling rack.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS4HDTLBm5xzagoUym9pFUUvAX1tMxOlouYH9hkZkcMJthzOfEcaiK-mSpssusBNeeImEL9pCdILwcpn517NxsVRJ1Ntd0yMekE9g9c4IZrz7I-JylAINAZdPRk0S4T24HLDNy_LWdvUj/s1600/DSC01918.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS4HDTLBm5xzagoUym9pFUUvAX1tMxOlouYH9hkZkcMJthzOfEcaiK-mSpssusBNeeImEL9pCdILwcpn517NxsVRJ1Ntd0yMekE9g9c4IZrz7I-JylAINAZdPRk0S4T24HLDNy_LWdvUj/s400/DSC01918.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695740918612363202" /></a><br />Adapted from <a href="www.bethenny.com/2010/10/26/banana-oatmeal-chocolate-chip-cookies">Bethenny</a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-52640564434448096492011-12-14T13:51:00.004-07:002011-12-15T10:47:36.959-07:00Cinnamon, candied almondsSorry, no pictures. The hubby and I cleaned our apartment for a Christmas party we held last weekend and by "cleaned" I mean, we threw everything to our extra bedroom, and now I can't find my camera cable, cord thing. So here is the recipe, just in time for a little holiday snack, treat, gift, appetizer, or midnight munchies satisfier. <br /><br />Ingredients<br /><br />1 cup sugar<br />3 cups raw almonds<br />1/2 tbs ground cinnamon<br />1/4 cup water<br /><br />1 long strip of wax or parchment paper<br /><br />In a medium skillet, toss together sugar, cinnamon, and water. Over medium heat, add in your almonds and stir until every little piece of almond is covered in the cinnamony, sugary, goodness. Continue to stir until your sugar starts to crystallize. Now lay out your parchment or wax paper and pour those babies out on to it to cool. Once they've cooled, package them as you please :)Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-19539350235853370312011-12-04T15:49:00.007-07:002011-12-15T10:47:15.971-07:00Rolo CookiesYes, that's right. It's a rolo, and a cookie! And they're so good. My husband has already eaten half the batch that just came out of the oven. Can't blame him though :) I first made these cookies 3 years ago for Christmas and I've been making them every Christmas since. I think they're my tradition cookies now. Hope you enjoy them<br /><br />Ingredients<br /><br />1 1/4 cups salted butter, softened<br />1 3/4 cups sugar<br />2 eggs<br />2 tsp vanilla extract<br />2 1/4 cups flour<br />3/4 cups cocoa powder<br />1 tsp baking soda<br />1/2 tsp salt<br /><br />1 package (48 ct) rolos, unwrapped<br />1/4 cup sugar for rolling cookies in<br /><br />Preheat oven to 350. In a mixer combine butter and 1 3/4 cups sugar until smooth. Add eggs and vanilla and mix well. Mix in flour, cocoa, baking soda and salt. <br /><br />What you'll need to complete the cookie<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYSA8hoVjoCzB0lQ8S6YHEMUC0wPaRIpadM0HTFPaHiD8BhoVv9taGoIEGC8K1ibVNElla-hf3Mh8v8ouDAIijt5SF8B5VH4RI7xczJBrihfQTXuzPMdGBlVOW-_NCN1cvi90j7TIOfdJ/s1600/rolo1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYSA8hoVjoCzB0lQ8S6YHEMUC0wPaRIpadM0HTFPaHiD8BhoVv9taGoIEGC8K1ibVNElla-hf3Mh8v8ouDAIijt5SF8B5VH4RI7xczJBrihfQTXuzPMdGBlVOW-_NCN1cvi90j7TIOfdJ/s400/rolo1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682423704084735522" /></a><br /><br />Place 1/4 cup sugar in a small bowl. Take a inch size dough ball (about a TBS size). Place an unwrapped rolo in the center and cover in dough. Next roll the rolo cookie ball in the sugar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5alD-D_CMgK96MA_euYMz7ixjqS2JdxRSfVAFSlza5efTq4FlrO2hfpqKB8J3DQAbDm7MZChnUqjqcToqd6uWf2yaghRiPACZMQM6cL2QdoQWWL9-WsBmDGllHQokeY5CTQBjbL9q9Dgo/s1600/dough+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5alD-D_CMgK96MA_euYMz7ixjqS2JdxRSfVAFSlza5efTq4FlrO2hfpqKB8J3DQAbDm7MZChnUqjqcToqd6uWf2yaghRiPACZMQM6cL2QdoQWWL9-WsBmDGllHQokeY5CTQBjbL9q9Dgo/s400/dough+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682423833144825106" /></a><br /><br />Then place on a greased, or silpat, cookie sheet. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIA8QHkqEpuQhzM7G_9HfJtdRlnMvUTEF2VLivtuhtJv9hyCE9wowAGdKpGZyyk7tuOyp-cErSuFfOtZZLba2COETKIh2dePFE7U8eFghhos7pbdBMIuHDi6MWLLYfRQKo_B4xcoDHphs/s1600/dough5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIA8QHkqEpuQhzM7G_9HfJtdRlnMvUTEF2VLivtuhtJv9hyCE9wowAGdKpGZyyk7tuOyp-cErSuFfOtZZLba2COETKIh2dePFE7U8eFghhos7pbdBMIuHDi6MWLLYfRQKo_B4xcoDHphs/s400/dough5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682423957215391346" /></a><br /><br />Bake for 7-9 minutes (8 minutes is perfect for me) Let them cool on baking sheet for a couple of minutes before transferring to a cooling rack. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoeQnZVSJLcNsR2oY0Pf3TragjpifpXt06vH-fndFabw6oahKAEY74HW_VQdwFql4N1EO46jShq92ZcLQTI9Cx4PUYRi6cS9GH9mHTzWievSa95ylILirqetd8nehgyVRv1T3xFqdQgUj/s1600/finished+cookie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoeQnZVSJLcNsR2oY0Pf3TragjpifpXt06vH-fndFabw6oahKAEY74HW_VQdwFql4N1EO46jShq92ZcLQTI9Cx4PUYRi6cS9GH9mHTzWievSa95ylILirqetd8nehgyVRv1T3xFqdQgUj/s400/finished+cookie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5682424349382225570" /></a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com1tag:blogger.com,1999:blog-4916496055960410908.post-50387181914399894692011-12-01T08:17:00.006-07:002011-12-01T08:33:35.582-07:00Coming soon.I have a couple of holiday time treats and drinks coming up. <br /><br />Some things you have to look forward to:<br /><br />Rolo cookies<br />Homemade hot cocoa<br />Chicken pot pie<br />Cinnamon candied almonds<br /> and<br />Cranberry apple cider.<br /><br />See you soon!Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-86214358038119821772011-11-01T08:26:00.000-06:002011-11-01T11:34:39.157-06:00Veggie and Gnocchi Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapZPPiIdc0uZvDY3Q-sJrkAUnA8nKaUIdOpUpy02tJJ5E5uuRqvTX6PGhO-1vTIg1lVhUDZ_enJfOXwFpLakWNlUoa1U1LenlN_oxfxRFU2D5OuksEUO-YoNJXgN9PEVH34GUGbtbzA4J/s1600/gnocchi+soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapZPPiIdc0uZvDY3Q-sJrkAUnA8nKaUIdOpUpy02tJJ5E5uuRqvTX6PGhO-1vTIg1lVhUDZ_enJfOXwFpLakWNlUoa1U1LenlN_oxfxRFU2D5OuksEUO-YoNJXgN9PEVH34GUGbtbzA4J/s400/gnocchi+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5670039805685908898" /></a><br /><br />Ever been to Olive Garden and had their Chicken and Gnocchi soup? If yes, this is very, very, very similar to that. I used only vegetables because I was too lazy to thaw out frozen chicken, but you can easily throw some in there and it would taste fantastic. Hope you enjoy this creamy, hearty, delicious, tasty soup as much as I did.<br /><br />Ingredients<br /><br />1 cup diced, cooked chicken (optional)<br />4 TBS butter<br />1 TBS e.v.o.o<br />4 TBS flour<br />2 stalks of celery, diced<br />1/2 an onion diced (optional)<br />2 cloves of garlic, pressed or minced<br />1 quart half & half<br />2 cups veggie or chicken broth<br />3 large carrots sliced or diced<br />1 1/2 cups chopped broccoli<br />2 cups coarsely chopped spinach<br />1/2 tsp thyme<br />1/2 tsp parsley<br />3/4 tsp salt (add more if needed)<br />1 pound potato gnocchi ( you can usually find this in the pasta isle or gourmet sections)<br /><br />Here is what gnocchi looks like. The first one is of the packaging, I forgot to actually take one with it in there. And the second is the gnocchi. Looks a little weird but it's really yummy. Tastes like a dumpling.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp95KwaJ7JLVGktdZ9PXmmrkded60U1_rOhXtshkwRoU3Eus2PXhQSw3p57G20eiSnHSOr9dadcmF3m9gxgpfjTGy9Q6qE-g0fKWib7cACeKI3Lcl9pm0sP85FAMKspnkSv7506UKVBer/s1600/gnocchi+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp95KwaJ7JLVGktdZ9PXmmrkded60U1_rOhXtshkwRoU3Eus2PXhQSw3p57G20eiSnHSOr9dadcmF3m9gxgpfjTGy9Q6qE-g0fKWib7cACeKI3Lcl9pm0sP85FAMKspnkSv7506UKVBer/s400/gnocchi+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5670040109261642034" /></a><br /><br />In a large stock pot saute butter, oil, garlic, onions and celery. Once onions and celery are soft, whisk in your flour to make a roux. Let the flour cook for about a minute. Now slowly add in your cream. If you add your cream too fast it'll leave little flour clumps that are impossible to get rid of, so when I say slowly, I mean slowly :) Now bring to a boil and continue whisking for a minute. Reduce your heat to med/low and continue mixing until roux has thickened.<br />Add in your veggies and/or cooked chicken. Next mix in your broth and continue to stir. Once your mixture has thickened again add in spinach and seasonings. <br />Now cook your gnocchi according to the package. Once cooked (should only take about 2-3 minutes) add it to your soup and let it simmer for a few minutes. Once you've completed those steps you're ready to dish up and enjoy!Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com1tag:blogger.com,1999:blog-4916496055960410908.post-25535263512721432682011-10-24T11:44:00.000-06:002011-10-27T10:29:40.375-06:00Oatmeal, peanut butter, white chocolate chip cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorh8x9gvwoAOymucqBK_LkfB4Vk0dxR-dUr3W4qnC1sPzcxqOTXC7KwgWojjcTaKq7a-I-g8fyo8EFTdIh-VDK8pj7p7KjB3xOf_Mb2UX74HH1MCXNBq63nJjjJCKE-QXZu0gfY4Oi-hm/s1600/DSC01207.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorh8x9gvwoAOymucqBK_LkfB4Vk0dxR-dUr3W4qnC1sPzcxqOTXC7KwgWojjcTaKq7a-I-g8fyo8EFTdIh-VDK8pj7p7KjB3xOf_Mb2UX74HH1MCXNBq63nJjjJCKE-QXZu0gfY4Oi-hm/s400/DSC01207.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667173210268334178" /></a><br />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 :)<br /><br />Ingredients<br /><br />1/2 cup( 1 stick) salted butter<br />1/3 cup creamy peanut butter<br />1 cup brown sugar<br />1/2 cup white sugar<br />1 egg + 1 yolk<br />2 tsp vanilla<br />1 1/4 cups flour<br />1 cup of old fashioned oats<br />1/2 tsp baking soda<br />1-2 cups white chocolate chips<br /><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVbdjcy8YywRcXGZq3y3G4KX8_f9wPaP0mTUehUFmpeAh3ZvLTsZbYFfjb0_LfkNBfUTf2-93gyjpOQtlcbkkw9ZJ7IPF3QfWSDtP87QsYvbcMQ4LNOwjjMH6NZHMEk2HpLJ98cIdDxRr/s1600/DSC01203.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVbdjcy8YywRcXGZq3y3G4KX8_f9wPaP0mTUehUFmpeAh3ZvLTsZbYFfjb0_LfkNBfUTf2-93gyjpOQtlcbkkw9ZJ7IPF3QfWSDtP87QsYvbcMQ4LNOwjjMH6NZHMEk2HpLJ98cIdDxRr/s400/DSC01203.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667172616869947138" /></a><br /><br /><br />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. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5MsqxSsiU0vvczJs277O-6K_B0n-8tDdoVMH2aoyAcyCuzZKFD5fYaRqebFNTQ_zDAr3rxJXAtpR6JKaKvRM5fyiR8H7XkN_I6w22JLCJkKZpskPdSrr1-3vFkLOprdcSGMC9IxqwCYU/s1600/DSC01206.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5MsqxSsiU0vvczJs277O-6K_B0n-8tDdoVMH2aoyAcyCuzZKFD5fYaRqebFNTQ_zDAr3rxJXAtpR6JKaKvRM5fyiR8H7XkN_I6w22JLCJkKZpskPdSrr1-3vFkLOprdcSGMC9IxqwCYU/s400/DSC01206.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667172884646939106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ml-He4e-qsynV6Vmmjf_xBGyC5U3w6spxpnRrnsM0WjyzzJYzrbiMyTBIHf3C7FOxyyLpYQrYgTAcbthpq2CQNnK0jEDCV4H3iDfid5RntwtIjfx0HA-TZXgRj2tL0649aQILcluE-M/s1600/DSC01209.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ml-He4e-qsynV6Vmmjf_xBGyC5U3w6spxpnRrnsM0WjyzzJYzrbiMyTBIHf3C7FOxyyLpYQrYgTAcbthpq2CQNnK0jEDCV4H3iDfid5RntwtIjfx0HA-TZXgRj2tL0649aQILcluE-M/s400/DSC01209.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667173017210935986" /></a><br />Credit for this amazing recipe goes to <a href="http://www.loveveggiesandyoga.com/2011/10/peanut-butter-oatmeal-white-chocolate-cookies.html">love veggies and yoga</a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-6808162913522711022011-10-16T16:38:00.000-06:002011-10-17T10:38:51.199-06:00Chocolate crackle cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuvN7dKyn4bTEGT4nMuG7FvpvWbvCjSoa94VbIqkeNkZEBXgM5gAcQp44GN54LQnHrABA6HINb4eDwrG-bf-GUtiO0bYbYWw1zi1txeJsJHJ3Gc69hTiJQq6qi6eFSXfoRnBQKazPjx9X/s1600/choc.+crinkle+a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuvN7dKyn4bTEGT4nMuG7FvpvWbvCjSoa94VbIqkeNkZEBXgM5gAcQp44GN54LQnHrABA6HINb4eDwrG-bf-GUtiO0bYbYWw1zi1txeJsJHJ3Gc69hTiJQq6qi6eFSXfoRnBQKazPjx9X/s400/choc.+crinkle+a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664298042852566994" /></a><br /><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqrCqLvH2-K9EQkDYFyy4nZi0xL-6I7dWANhW8X8S7ihw4CZDSw9pdokpE6WEA9Xv6nelCOjmhqvoLrvLWMMUUeRWlCO3g_LOu02l9XO7Je4piTNyS5VRvMDnGzacC1VJ_C51POy5b_LN/s1600/wedding+cake+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqrCqLvH2-K9EQkDYFyy4nZi0xL-6I7dWANhW8X8S7ihw4CZDSw9pdokpE6WEA9Xv6nelCOjmhqvoLrvLWMMUUeRWlCO3g_LOu02l9XO7Je4piTNyS5VRvMDnGzacC1VJ_C51POy5b_LN/s400/wedding+cake+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664240865443243266" /></a><br />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.<br /><br />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.<br /><br />Ingredients<br /><br />1 cup unsweetened cocoa powder<br />1/2 cup brown sugar<br />1 1/2 cup white sugar<br />1/2 cup oil (olive, canola, vegetable, which ever you want)<br />4 eggs<br />2 tsp vanilla extract<br />2 cups all-purpose flour<br />2 tsp baking powder<br />3/4 tsp salt<br />1/2 cup powdered sugar<br /><br />*Makes approx. 4 dozen<br /><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMh9j9FOTGmtoTk-ra0XwKohXFJjf1RO-yHXR1IjTS9XCIm6Va5d2SnYsK2F2Yj5Dr8rM3P_m1j7KvaOISjxpZNj8pGC_GvfXAw92NghTJTMV_KLzn9SIbAa-L06lpqF8eJhiMNRhwR6a/s1600/choc+dough.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMh9j9FOTGmtoTk-ra0XwKohXFJjf1RO-yHXR1IjTS9XCIm6Va5d2SnYsK2F2Yj5Dr8rM3P_m1j7KvaOISjxpZNj8pGC_GvfXAw92NghTJTMV_KLzn9SIbAa-L06lpqF8eJhiMNRhwR6a/s400/choc+dough.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664298172692446242" /></a><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjvZica9BmWTJVK7CAvdAVa9sATnTUqmkIdpFV-EKBsF8V1t1tyAqjE9dt9_qRwI_UuSfX6yKfG1joVcH-cMyvTCNt7axcGr4F1XMtse0Si_6yVDlsgRIvA8H-sxT_HOOzEJyUdfg_8Ac/s1600/choc+prebake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjvZica9BmWTJVK7CAvdAVa9sATnTUqmkIdpFV-EKBsF8V1t1tyAqjE9dt9_qRwI_UuSfX6yKfG1joVcH-cMyvTCNt7axcGr4F1XMtse0Si_6yVDlsgRIvA8H-sxT_HOOzEJyUdfg_8Ac/s400/choc+prebake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664298356840383026" /></a><br />Bake for 9-12 minutes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X27TvCbQHaIheqv67pyUOiGOg43xo4hA-8fjBE_LMiSVGRwaR5pDQI1Chx7Hbt4rvskqRMX8TM6MW3UTAeM4j5P99wyDC2Yjer9dL9em4KjUomoFcJ7jo6xDXg5SRe4y8N4Jp6kj5aIt/s1600/choc+baked.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X27TvCbQHaIheqv67pyUOiGOg43xo4hA-8fjBE_LMiSVGRwaR5pDQI1Chx7Hbt4rvskqRMX8TM6MW3UTAeM4j5P99wyDC2Yjer9dL9em4KjUomoFcJ7jo6xDXg5SRe4y8N4Jp6kj5aIt/s400/choc+baked.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664298583989101554" /></a><br />Let them cool on baking sheet for a couple minutes before transferring to a cooling rack.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iQ06c7hL1UXaAC1DxNBceHtFlVhFztunIQ7QehiH6v4LaRlNW4qB_cws0GM5ngAjkIkZ1pYogGOksMv-52jT1TZTTp1NTgf-lUxbRB1fMfw0kSktX5WJziKzZ_z_gU-snQuQ1DbnDpW5/s1600/choc+baked+b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iQ06c7hL1UXaAC1DxNBceHtFlVhFztunIQ7QehiH6v4LaRlNW4qB_cws0GM5ngAjkIkZ1pYogGOksMv-52jT1TZTTp1NTgf-lUxbRB1fMfw0kSktX5WJziKzZ_z_gU-snQuQ1DbnDpW5/s400/choc+baked+b.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664298721185616914" /></a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-80588905229049395882011-10-12T08:59:00.001-06:002012-11-03T23:38:06.567-06:00The BEST Pumpkin Chocolate Chip Bread ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1wOur5sAeFKzkj-jSWQ9DYZgqFb_CLeBMbkRBZHAvSksxe0fCfUUKalvP7wCg5ntDKj9gWIc0OXnFE7ufPisYwCBdBt-b4qZOdACFZce22sgBtKPUpzrhlMTZjLTCuYp6PRS8Gci5j31/s1600/DSC03240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1wOur5sAeFKzkj-jSWQ9DYZgqFb_CLeBMbkRBZHAvSksxe0fCfUUKalvP7wCg5ntDKj9gWIc0OXnFE7ufPisYwCBdBt-b4qZOdACFZce22sgBtKPUpzrhlMTZjLTCuYp6PRS8Gci5j31/s320/DSC03240.JPG" width="320" /></a></div>
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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! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CPTHCenC85p4ke1HnSajrz3mB5nrEuaDZ0b7N79lsmxf-PV0FuYvf39s8wE8D1XpUf9YQc5u8NUpyxbNLxw_MSm_gcCwowpOOAj77vUbZ_6ioWxxumty5L3wJv80t1xHxSI4x2lHIsyz/s1600/pumpkin+mix.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662675673231757826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CPTHCenC85p4ke1HnSajrz3mB5nrEuaDZ0b7N79lsmxf-PV0FuYvf39s8wE8D1XpUf9YQc5u8NUpyxbNLxw_MSm_gcCwowpOOAj77vUbZ_6ioWxxumty5L3wJv80t1xHxSI4x2lHIsyz/s400/pumpkin+mix.jpg" style="cursor: hand; cursor: pointer; display: block; height: 352px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Ingredients<br />
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1 1/3 cups vegetable oil<br />
5 eggs<br />
1 15-oz. can of pumpkin<br />
2 cups flour<br />
2 cups white sugar<br />
1 1/2 tsp. ground cinnamon<br />
1 tsp. salt<br />
1/2 tsp. ground nutmeg<br />
1 tsp. baking soda<br />
2 3.4oz. packages instant vanilla pudding mix<br />
1 package chocolate chips<br />
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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.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFdUzRJOiwyD48BAiicvcSIKoiR16BMX_bmdihq2nV6IiMlGWGt58kRRjPgJb8hMsymKM1P5LkQjZO22xvYEiPe7dld2tkkbDkOMt1hIaahaCz4YWBqmqd44QIZ98CJcFKFWAu9Fj4w4V/s1600/pumpkin+bread.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662675821031749746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFdUzRJOiwyD48BAiicvcSIKoiR16BMX_bmdihq2nV6IiMlGWGt58kRRjPgJb8hMsymKM1P5LkQjZO22xvYEiPe7dld2tkkbDkOMt1hIaahaCz4YWBqmqd44QIZ98CJcFKFWAu9Fj4w4V/s400/pumpkin+bread.jpg" style="cursor: hand; cursor: pointer; display: block; height: 261px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com4tag:blogger.com,1999:blog-4916496055960410908.post-49679505714558044322011-10-09T18:59:00.000-06:002011-10-13T13:02:09.725-06:00Tzatziki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSeLkdZTqie6GH0JcXB54dGzAUNUyvCr7LPt2-hlECZ5pWn-zU_RD1yBszxZZQMh1-kbh73lumHDNYw5VkGFdhlQgbinJcwQnrpZuET7c3mJwhdR9pZDM3N5mGdShBU7t-RqCRSnY9qo4/s1600/Tzatziki.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSeLkdZTqie6GH0JcXB54dGzAUNUyvCr7LPt2-hlECZ5pWn-zU_RD1yBszxZZQMh1-kbh73lumHDNYw5VkGFdhlQgbinJcwQnrpZuET7c3mJwhdR9pZDM3N5mGdShBU7t-RqCRSnY9qo4/s400/Tzatziki.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5661666470621575730" /></a><br /><br /><br />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.<br /><br />Ingredients<br /><br />2 1/2 cups plain Greek Yogurt<br />1 cucumber, peeled, seeded, and finely diced<br />1 clove of garlic, pressed or minced<br />1 TBS e.v.o.o<br />1 tsp fresh lemon juice<br />1 1/2 tsp dill<br />Salt and freshly ground black pepper, add to taste<br /><br />In a medium sized bowl combine all ingredients. Hard right?<br />Serve with pita chips, flat bread, or veggies.<br /><br />Oh and I realize this may not be "Fall" snack material, but we can always go for a healthy snack right?Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com1tag:blogger.com,1999:blog-4916496055960410908.post-46078286383648049602011-10-03T09:56:00.000-06:002011-10-13T13:02:25.086-06:00Creamy Chicken Fajita Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRbuO5Iti9oQ-2hDWWPRqIJaWMEu7Og25VrwvQhfUJuDjcCnr_shNzh3VLfMl1URgtJa7INhaJDKTgr_Frj9l-sV58GOX8va790GWpP2rxc4b6FudMoNxJ4qFEGlBPjNQaMmiqpSmTzEa/s1600/fajita+pasta+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRbuO5Iti9oQ-2hDWWPRqIJaWMEu7Og25VrwvQhfUJuDjcCnr_shNzh3VLfMl1URgtJa7INhaJDKTgr_Frj9l-sV58GOX8va790GWpP2rxc4b6FudMoNxJ4qFEGlBPjNQaMmiqpSmTzEa/s400/fajita+pasta+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659444843100207362" /></a><br /><br /><br />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!<br /><br />Ingredients<br /><br />1 package of pasta, your favorite kind (mine's bow tie)<br />2 chicken breasts<br />2-3 bell peppers of your choice<br />1/2 an onion - optional<br />1 1/2 cups vegetable or chicken broth<br />1 cup cream<br />1 TBS flour<br />1 package Taco Seasoning<br />Salt<br />1/2 a lime<br />Cilantro - optional<br /><br />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!Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com0tag:blogger.com,1999:blog-4916496055960410908.post-91437733186281637962011-09-16T20:42:00.000-06:002011-10-16T21:37:59.281-06:00Banana, Zucchini Muffins/Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUqxZcoC-xvl7H0QpToitqopUjX45CProsPgrIxcmOgDkyZ_yeSwzHqJfkT_riVeJpWZwaeZI_nUqaytgl2pCm9KDpsX-Y_vYoqJq4nOU6UI7SYYK00hjJTys5_brm6srqMF9xAo26D0z/s1600/zuke+bread+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUqxZcoC-xvl7H0QpToitqopUjX45CProsPgrIxcmOgDkyZ_yeSwzHqJfkT_riVeJpWZwaeZI_nUqaytgl2pCm9KDpsX-Y_vYoqJq4nOU6UI7SYYK00hjJTys5_brm6srqMF9xAo26D0z/s400/zuke+bread+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5653159028378088434" /></a><br />Have I mentioned before that I LOVE Fall time? Well I do. Especially because I think it makes baking so much more enjoyable. I don't know why? I must be the "chilly" weather that makes it so great. <br />I decided today, because it was pouring down rain, to make some sort of bread. I had originally wanted to make my sister's bread known as her "Whatever bread," see her post <a href="http://ericksonfamily2008.blogspot.com/2011/09/brees-veggie-whatever-bread.html">here</a>, but I didn't have the right ingredients to make it. So then I pondered at what I could make with half the ingredients her recipe called for. And then I came up with a super <span style="font-style:italic;">original</span> recipe. Banana, zucchini bread...because those were the only 2 fruits and veggies I had in the house. And to my dismay, it came out pretty good. I didn't add any chocolate chips and they came out a little "boring" without them, so do your taste buds a favor and add some.<br /><br />Banana, Zucchini Muffins/Bread<br /><br />1 1/2 cups sugar<br />3/4 cup oil of your choice (I prefer olive)<br />3 eggs<br />2 tsp vanilla extract<br />2 1/2 cups flour<br />1 tsp salt<br />1 tsp baking soda<br />1 tsp baking powder<br />3 tsp cinnamon<br />2 cups grated zucchini<br />2 very ripe bananas, mashed<br />2+ cups chocolate chips<br /><br />Preheat oven to 350. Prepare bread pans or muffin pan by spraying non-stick cooking spray. <br />Combine sugar, oil, eggs and vanilla. Mix until smooth. Sift in flour, salt, baking soda, baking powder and cinnamon. Once all ingredients are combined, add in grated zucchini, mashed bananas, and chocolate chips. Mix well. Pour into pans of your choice.<br /><br />For muffins bake 20-25 minutes<br />For bread bake 40-45 minutes. <br /><br />Bread will be done once tooth pick is inserted into center of bread and comes out clean.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com4tag:blogger.com,1999:blog-4916496055960410908.post-40292658822947892662011-09-14T16:02:00.000-06:002011-10-13T13:02:43.810-06:00{Crock pot} Chicken Taco Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqueU33vuV57Gy-iuSM7uaOCcFLYa9hSnHkkf5vFY8KCbggHpnEUwH4N1DMvRZIAmH-WvSfoMTvwEaHW_u2GLbXCSJhZ6sHnJCkaGNrniEEf7Keeo6WTx0pV9aROs4PnbjLQKRjaKFj_58/s1600/DSC00981a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqueU33vuV57Gy-iuSM7uaOCcFLYa9hSnHkkf5vFY8KCbggHpnEUwH4N1DMvRZIAmH-WvSfoMTvwEaHW_u2GLbXCSJhZ6sHnJCkaGNrniEEf7Keeo6WTx0pV9aROs4PnbjLQKRjaKFj_58/s400/DSC00981a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5653063335245264306" /></a><br />My favorite time of the year has almost arrived. I am so excited for Fall to hit. The smell of football is in the air, along with giant pots filled with homemade soups. I love making soup when the leaves start to change colors and the temperature drop. There's just something so "homey" about it. <br />And because all of that is sort of happening now, the husband and I decided to whip out the crock pot and make some taco soup. The thing I love about a crock pot is that it does all of the work for you. Just dump in your ingredients and walk away. How easy is that? Pretty easy. Here is a quick recipe for shredded chicken taco soup.<br /><br />Taco Soup<br /><br />2 skinless chicken breasts <br />3 cups veggie or chicken stock<br />1 8oz can El Pato tomato sauce (or just regular tomato sauce)<br />1 10oz can tomatoes w/ green chilis<br />1 15oz can pinto or kidney beans, whichever you prefer<br />1 15oz can diced tomatoes<br />1 1/2 cups corn<br />1 packet taco seasoning<br />1/2 tsp salt<br />1/2 tsp black pepper<br /><br />Combine all ingredients in a crock pot, excluding the chicken breasts. Once all ingredients are mixed, add in chicken breasts. Cook on low for 4-5 hours. Pull chicken out and grab two forks to start shredding it. Once chicken is shredded, dump it back into the crock pot. Continue to cook for another 2 hours on low before serving. <br /><br />Serve with tortilla strips, avocado, sour cream, and/or shredded cheese.<br /><br />Please don't judge my "photography." I'm still in the process of trying to figure it all out. It's very hard to do so when my picture taking coach (my sister) lives in another state :)Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com1tag:blogger.com,1999:blog-4916496055960410908.post-52233343342179255202011-09-08T11:33:00.000-06:002011-10-13T13:02:56.858-06:00Exfoliating facial scrub<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SVNYO0u-5q_EUMMgpN3rlwHkitP3OO9eZD7rsj-ms0FYjPSSFf0EFXpJt-mc6aVOyZUZ4Xf5Rax95oyVktWZyrVyUpOc3L2RAoEpYRSpcyAbkOaJk5CZTHN-EqpT3vbKLR1bKqQRuLbQ/s1600/exfoliant+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SVNYO0u-5q_EUMMgpN3rlwHkitP3OO9eZD7rsj-ms0FYjPSSFf0EFXpJt-mc6aVOyZUZ4Xf5Rax95oyVktWZyrVyUpOc3L2RAoEpYRSpcyAbkOaJk5CZTHN-EqpT3vbKLR1bKqQRuLbQ/s400/exfoliant+collage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5650047194090137874" /></a><br /><br />This isn't a recipe to fill your tummy with food but a recipe for smooth, baby soft skin. I have extremely sensitive skin and have to be really careful when it comes to putting anything on it, especially my face. Over the past few months, I've noticed my face becoming super dry and flaky...gross right? Well I finally decided enough was enough. I wanted soft, clear, pretty skin. So I did some research and found a great homemade exfoliating facial scrub.<br /> I made it, I tried, I loved it. And now I'm here to share it with you. It's super easy to make and literally you'll be done and left with baby soft skin in 5 minutes. <br /><br />Facial Scrub<br /><br />2 TBS baking soda<br />1 lemon<br />1 wash cloth<br /><br />In a small bowl combine baking soda and lemon juice. Add enough juice so your mixture becomes a thin paste (I added about 1/2 a lemon). Apply to face in circular motions with fingers for about 2 minutes. Rinse with warm wash cloth and water.<br />DONE.<br /><br />Easy right? And I promise you, your face will feel amazing! Enjoy. Here's to smooth, beautiful skin.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com2tag:blogger.com,1999:blog-4916496055960410908.post-74370541238402316312011-09-01T11:09:00.000-06:002011-10-13T13:04:14.955-06:00TortillasHomemade tortillas, is there anything better? I think not. The smell, the taste, it just can't be compared to store bought. Making them may seem a little intimidating, but don't be fooled. It's so easy, it's almost ridiculous. It calls for very few ingredients and just a little, teeny, tiny amount of time.<br /><br />Tortillas (makes about 12)<br /><br />2 cups unbleached flour<br />1/2 tsp salt<br />1/4 cup extra virgin olive oil<br />2/3 cup warm water (heat in microwave for about 30-35 seconds)<br /><br />Combine flour, salt, and e.v.o.o in mixer (Kitchen Aid or something similar). Mix until it makes little clumps. Slowly add in warm water, and mix until dough forms. Do not over mix, it will make for tough dough that is very difficult to work with. Cover and let it rest for 15 minutes. Break into 2 inch sized balls. Roll out into circular discs and cook in a skillet on medium to high heat. As soon as bubbles start to form (big ones, not little ones) flip over and wait for bubbles to form again. Both sides should be golden brown and "bubbly."<br />Fill with your favorite taco fixin's or eat it plain. Either way, you shouldn't be disappointed.Alyhttp://www.blogger.com/profile/11390962185174094698noreply@blogger.com2