Thursday, April 26, 2018

Korean Ground Turkey

It's always hard to figure out what to make for dinner.  A super fast recipe that I like to use is Korean ground turkey.  My family loves it and it's super fast to make. 

  • 1lb ground turkey
  • 3 garlic cloves, minced
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground pepper
  • sliced green onions, sesame seed for garnish
  1. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, and ground pepper. 
  2. In a large pan cook the ground turkey and garlic breaking it into crumbles over medium heat. 
  3. Pour sauce over turkey and let simmer for another minute or two. 
  4. Serve over hot rice and garnish with green onions and sesame seeds. 
Sometimes when I want to be fancy I will shred some carrots to garnish too.  El Husbee never complains about this dish and Baby Girl loves it as long as there are no "seeds" or onion in hers.  Gotta pick your battles with kids. 

Keep on cooking friends!

Monday, January 29, 2018

Peanut Butter Cup Surprise Monster Cookies

Cookies are kind of my thing.  If I think about it cookies are my daughter's thing too.  But not the packaged cookies at the store.  Fresh baked cookies.  Not that there is anything wrong with packaged cookies.  Oreos rock.  But there is nothing like a fresh baked cookie. 

I brought these peanut butter cup surprise cookies to a new years eve party and they were a hit. 

This cookie is full of yummy goodness.  If you like peanut butter cups this is the cookies for you.  Not only is there is peanut butter cup inside but the cookie itself is a peanut butter oatmeal cookie. 

Peanut Butter Cup Surprise Monster Cookies

  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 egg, large
  • 1/2 cup creamy peanut butter
  • 2 teaspoon vanilla extract
  • 2 cups quick oats
  • 1 and 1/4 cup mini M&Ms
  • Reese's miniature peanut butter cups
  1. Preheat oven to 350F.  Line baking sheets with parchment paper or silicone baking mats.  Set aside
  2. Mix flour, salt and baking soda together in large bowl.  Set aside.
  3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain.  Whisk in the egg, peanut butter, vanilla extract until combined. 
  4. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the oats and the M&Ms.  Allow the cookie dough to sit for 15 minutes. 
  5. Separate the cookie dough into 1.5 tablespoon balls.  Place a peanut butter cup between 2 cookie dough balls.  Cover the peanut butter cup with the cookie dough.  Repeat with the rest of the dough and peanut butter cups.
  6. Bake the cookies for 12-13 minutes.  Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. 
These cookies are a must make.  They are very rich.  Basically in my house this cookie is best as a dessert after dinner. 

Keep Cooking Friends!

Wednesday, January 25, 2017

Fruit Popsicles

I really want Baby Girl to have a good relationship with food.  Not only trying and enjoying all kinds of food but also eating good food. 

Making my own fruit popsicles was super easy.  I just cut up fresh fruit into tiny pieces and then poured coconut water as my liquid. 

Baby Girl really liked these popsicles and I don't feel bad about giving her something unhealthy.  I think next time I will try and add some pureed fruit too. 

Keep cooking friends!


Wednesday, December 21, 2016

Cranberry Orange Muffins

I am so excited that I have started baking again.  Buying store bought baked goods just makes me sad.  Especially when I know I can bake yummy treats for my family. 

These muffins was my first time baking with cranberries.  The muffins were super easy and the orange glaze is a must!  Please do not skip the glaze. 

Cranberry Orange Muffins

1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
1/2 cup yogurt
2 teaspoon vanilla extract
zest of 2 oranges
1 and 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons orange juice
2 tablespoons whole milk
1 and 1/2 cups fresh cranberries

Orange Glaze
1 cup powder sugar
3 Tablespoons orange juice

1)  Preheat oven to 425F degrees.  Spray a 12 count muffin pan with nonstick spray.  Set aside.
2)  Using a mixer, beat the butter on high speed until smooth and creamy, about 1 minute.  Add the granulated and brown sugars.  Beat until creamed, about 2 minutes.  Scrape down the sides so everything in incorporated.  Add the eggs, yogurt and vanilla extract.  Beat on until combined.  Beat in the orange zest until combined. 
3)  In a large bowl, mix flour, baking soda, baking powder, cinnamon and salt. 
4)  Pour the wet ingredients into the dry ingredients and slowly mix with a rubber spatula.  Add the orange juice and milk and mix until combined.  Fold in cranberries. 
5)  Use a ice cream scooper and scoop batter into prepared muffin pan.  Top the batter with an additional cranberry or two for looks, if desired.  Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. 
6)  While the muffins are cooling make the orange glaze.  Whisk the glaze ingredients together.  Drizzle over warm muffins.  Allow to cool before eating.  This will allow the glaze to harden on the muffin. 

These muffins are so yummy.  They are perfect for breakfast or dessert.  Or a snack!  Baby Girl however was not a fan.  I think they were a little too tart for her. 

Please make these this holiday season. 

Keep baking friends!


Tuesday, December 20, 2016

White Chocolate Chip Cranberry Walnut Cookies

I have not baked cookies in a long time.  My poor family has been eating store bought cookies.  So I finally decided to stop being lazy and bake some cookies.  Because Baby Girl can't grow up eating store bought cookies!!

White Chocolate Chip Cranberry Walnut Cookies

2 and 1/4 cups all purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg + egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/4 cup dried cranberries
1/4 cup chopped walnuts

1)  Whisk flour, baking soda, cornstarch, and salt together in a large bowl.  Set aside. 
2)  In another bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain.  Whisk in the egg and the egg yolk until completely combined.  Wisk in the vanilla extra. 
3)  Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the white chocolate chips, cranberries and walnuts.  Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days.  Chilling is mandatory.  Overnight is best. 
4)  Take the cookie dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or so. 
5)  Preheat oven to 325F and line baking sheet with parchment paper. 
6)  Roll the dough into balls that are about 3 tablespoons each.  Bake the cookies for 11-12 minutes.  The cookies will look very soft and under baked.  They will continue to bake on the cookie sheet.  Allow to cool completely. 

I rolled the dough into balls and froze them.  This way my family could have fresh baked cookies whenever.  Just add a extra minute when baking. 
El Husbee and Baby Girl loved the cookies.  The cookies require a extra day of waiting but it is totally worth it. 

Keep baking my friends!!


Monday, December 19, 2016

Sausage, Egg and Cheese Breakfast Roll up

El Husbee is in charge of Saturday breakfast and I am usually in charge of Sunday breakfast.  Coming up with different things to eat for breakfast is not as easy as you would image.  On Sunday I decided to make these sausage, egg and cheese breakfast roll ups.  Because we like hot breakfast at this house. 

These roll ups were super easy and I made them while El Husbee and Baby Girl watched Elena for Alvalor. 

This breakfast was approved by El Husbee and  Baby Girl. 

Sausage, Egg and Cheese Breakfast Roll Up

3 eggs
1 can Pillsbury refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices cheddar cheese
sale and pepper to taste


1)  Heat oven to 350F.  Cover a baking sheet with parchment paper. 
2)  Beat eggs.  Reserve 1 tablespoon beaten eggs to brushing on tops of crescent rolls.  Scramble remaining eggs.  Salt and pepper eggs to taste. 
3)  Cook/heat sausage as directed on package. 
4)  Unroll dough and separate into 8 triangles.  Cut cheese slices in half and place half on each triangle.  Top each with a spoonful of scrambled eggs and 1 sausage link.  Loosely roll up triangles as directed on can.  Place on baking sheet.
5)  Brush reserved beaten egg on top of each crescent. 
6)  Bake 15 minutes or until golden brown. 

These were a hit on Sunday.  Baby Girl ate his and kept saying yummy.  Well except for the sausage part.  I think she is a bacon kind of girl.  El Husbee ate 2.  I think next time I will make some with bacon to make Baby Girl happy.  I packed the leftovers for breakfast for the weekday. 

Keep cooking good food!


Monday, July 18, 2016

Blueberry Pancakes

Blueberries were on sale.  So of course I had to get some because they are Baby Girl's favorite snack.  So ... of course after I bought them she refused to eat them.  Of course.  Motherhood is awesome.  Kids are awesome. 

So with all my blueberries I decided to make blueberry pancakes. 

I thought about what to make with the blueberries for a long time at work.  Because I was for sure not going to waste them just because Baby Girl is on a blueberry strike.  Also, because I refuse to throw food away unless it has mold on it. 

These blueberry pancakes came out amazing.  We had breakfast for dinner.  Don't worry.  Baby Girl refused to eat the blueberry pancakes and continued her blueberry strike.  Oh well.  El Husbee and I enjoyed these pancakes.  My favorite part might be the maple syrup in these pancakes.  Gives the pancakes good punch.  You can even eat them without syrup with just butter. 

Blueberry Pancakes

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup vanilla yogurt
  • 1 and 1/4 cups whole milk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil
  • 1 and 3/4 cups fresh blueberries
  1. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon together until combined.  Set aside
  2. In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined.  Whisk in the vegetable oil. 
  3. Pour the wet mixture into the dry mixture and whisk to combine.  The batter is thick and lumps are okay.  Fold in blueberries gently. 
  4. Heat pan over medium heat.  Coat with non stick spray.  Once hot, drop 1/4 cup of batter on the griddle.  Cook until edges look dry and center is bubbly.  Flip and cook on the other side. 
  5. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.  Serve pancakes immediately with toppings of choice. 
I think I might try whole wheat flour next time.  But this batter is super yummy and easy to whip up.  And honestly not that much more time than the box version.  But so much more tastier than the box version. 

Keep cooking and baking friends!