Saturday, January 16, 2016

M&M Mixed Nut Chocolate Chip Cookies

Cookies are so yummy. They are perfect with milk, coffee, tea ... anything. 


These cookies are super easy to make. It's the perfect cookie dough to keep in your refrigerator for after dinner cookies. 

M&M Mixed Nut Chocolate Chip Cookies

Ingredients:
2 cups + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt 
1 1/2 sticks butter, melted and cooled (12 tablespoons)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup M&Ms
1/2 cup mixed nuts, chopped
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 325F
2.  In a bowl, mix the flour, baking soda and salt together.
3.  Combine butter and sugars.  Then add egg, egg yolk, vanilla and mix.
4.  Slowly add the dry mixture to the bowl until dough forms.
5.  Fold in M&Ms, mixed nuts, and semi sweet chocolate chips.
6.  Stick the dough in the fridge for about 10 minutes.
7.  Use a 1 tablespoon cookie scooper and scoop 2 scoops on top of each other for each cookie.  Leave about 2 inches of space between each cookie.  Bake for about 12 minutes.

I am super excited to do more baking in 2016.

Keep baking friends!!

XOXO

Tuesday, December 22, 2015

Banana Bread

My mom dropped off a bag of frozen banana's on Sunday morning.  So what is a girl to do?  Make banana bread of course! 


The mini loves are banana chocolate chip and the medium loaves are banana apple cranberry bread. 

Banana Chocolate Chip Bread
Ingredients:
1 stick unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup mini semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Grease a mini loaf pan.
2.  Mix together butter and sugar until fully combined.
3.  Add eggs and vanilla extract.  Mix well.
4. Add mashed bananas and mix until completely combined.
5.  In a separate bowl mix flour, baking soda, cinnamon.
6.  Slowly incorporate the dry mixture with the wet mixture.  Do not over mix!
7.  Pour batter into prepared mini loaf pans.  Bake for about 30-35 minutes or until top is golden and a toothpick test comes out clean.
8.  Cool in pan for about 10 minutes then remove and cool on a wire rack before serving.





Banana, apple, raisin, cranberry bread
Ingredients:
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/2 tablespoon + 2 tablespoon vegetable oil
4 tablespoons whole milk
1 teaspoon vanilla extract
3/4 cup cranberries, dried
1 Fuji apple, grated
3 large bananas, mashed

Directions:
1.  Preheat oven to 350 degrees and grease a 2 medium loaf pan
2.  Combine flour, baking powder, baking soda, salt and sugar.  Mix well and set aside.
3.  Combine eggs, milk, oil, vanilla extract, grated apple, and mashed bananas.  Mix well.
4.  Add in the dry ingredients into the wet mixture.  Mix until combined.
5.  Add in dried cranberries.
6.  Pour into prepared baking pan.  Bake for about 45 minutes.

I haven't baked in a long time.  Felt good to bake.  Soothes the soul.  Now that baby girl is older I may start to bake again.

Keep baking friends!
XOXO

Tuesday, June 2, 2015

Brownie Red Velvet Smores Bars

These bars are time consuming but so worth the work to make them.  So rich, so chewy, so... yummy!


This is a recipe that you want to make sure you have milk in refrigerator before making. 


I love the way the bars look when you cut into them. 


Brownie Red Velvet Smores Bars
Recipe from Picky Palate

Ingredients:
-1 brownie mix, 9x13 size
-graham cracker, about 7 sheets
-1 cup semi sweet chocolate chips
-2 cups mini marshmallows
-7 oz sweetened condensed milk (1/2 can)
-1 box red velvet cake mix
-1/2 cup butter, unsalted
-1 egg, large
-3 tablespoons vegetable oil

Directions:
1.  Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper.
2.  Prepare brownie mix according to package directions.  Pour into bottom of prepared baking dish.
3.  Layer with sheets of graham crackers, chocolate chips, marshmallows and drizzle evenly with sweetened condense milk.
4.  Mix red velvet cake mix, melted butter, egg, and vegetable oil until dough forms.  Dough will be thick.  With a cookie scoop, scoop dough over marshmallow layer.  Press dough so it's flattened and marshmallow layer is not showing.
5.  Bake for 40-45 minutes until baked through.  Let cool completely before cutting into squares to serve. 

Love love love the way these taste.  I would say this is a great bar to bring to a pot luck party.

Keep baking friends!

XOXO

Monday, October 13, 2014

Snickerdoodle Blondies

So you read about pregnancy and all the crazy symptoms but you will never truly understand them until you are pregnant.  Until you experience pregnancy yourself you just don't understand how tired pregnant women get or just how many times they have to pee.  I thought I would be able to continue my regular routine of work, working out, volunteering, and baking.  Clearly I was wrong!


This preggo has been so lazy that she has bought store bought cookie dough and had her husband bake cookies.  Eeck!


This recipe is so easy even a pregnant woman can make them.


Snickerdoodle Blondies
Recipe from Piarecipes.com

Ingredients:
2 2/3 cups all purposes flour
2 teaspoon baking powder
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, unsalted room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
2 tablespoon sugar, granulated
2 teaspoon cinnamon

Directions:
1.  Preheat oven to 350 degrees.  Line a 9/13 baking pan with parchment and spray with oil.
2.  Whisk together flour, baking powder and salt.  Set aside.
3.  Cream butter, brown sugar until creamy (about 3 minutes).  Add eggs and vanilla extract until fully incorporated.
4.  Add the flour mixture 1/4 cup at a time until fully incorporated.  Do not over mix!
5.  Spread the batter evenly in the prepared pan.  Batter will be thick.
6.  Combine sugar and cinnamon.  Sprinkle the sugar mixture evenly over the batter.
7.  Bake for 25-30 minutes or until a toothpick inserted comes out clean.  Remove from oven and let cool on a wire rack.
8.  Cut and enjoy!

These are so yummy AND they make your house smell amazing afterwards.

Friday, May 9, 2014

Banana Cupcakes with Peanut Butter Frosting

I feel like there is a new craze with Greek yogurt.  It's super healthy and everyone is eating it.  I feel like it's dominating the yogurt aisle.  However, there is just something about Greek yogurt that I don't like.  It's just too tangy for me.  With that said, I do love cooking with Greek yogurt and substituting it instead of sour cream. 


I tend to buy Fage Greet yogurt the most.  I am not sure why.  Maybe it's because Bobby Flay sponsors it.  I dunno.  The power of advertising. 


Now if you are anything like El Husbee and me, there is never a shortage of bananas in the house.  I mean, bananas are the perfect snack food.  They are healthy, filling, and super easy.  I like to buy lots of bananas in hopes of leftover to make treats such as these cupcakes. 


Banana Cupcakes with Peanut Butter Frosting
Recipe from Two Peas and Their Pod

Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 eggs, large room temperature
1 cup Greek yogurt
1 teaspoon vanilla extract
3 rip bananas, mashed (about 1 cup)

Peanut Butter Frosting:
1/2 cup butter, room temperature
1/2 cup peanut butter, creamy
3 cups powdered sugar, sifted
1/3 cup milk
1 teaspoon vanilla extract

Directions:
1.  Preheat oven to 350 degrees.  Line cupcake pan with liners.
2.  Whisk together flour, baking soda and salt and set aside.
3.  Cream together butter and sugar until creamy and smooth.  Beat in eggs, one at a time.  Stir in the Greet yogurt and vanilla extract.  Mix in the mashed bananas.
4.  Add the dry ingredients and mix until flour disappears.  Do not over mix!
5.  Use a ice cream scoop and scoop batter in cupcake liners.
6.  Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
7.  While cupcakes are cooling make the peanut butter frosting.  Cream butter and peanut butter on high until smooth.  (make sure to use a spatula to scrap down the bowl to make sure butter and peanut butter is fully incorporated)  Slowly add the powdered sugar.  Add milk and vanilla extract.  Beat until frosting is smooth.
8.  Frost the cooled cupcakes. 

I made these cupcakes for my grandmother's birthday.   The cupcakes are super moist and full of banana flavor.  If you can resist waiting they taste even better the second day.  There is just something about baked banana goods that get better the next day. 

Keeping making yummy food for your family.

XOXO

Thursday, May 8, 2014

Snickerdoodle Blondies

Who doesn't like ... love a snicker doodle cookie?  Snicker doodle cookies are like soul food.  There is just something so yummy about them.  The best kind are the ones that melt in your mouth.  When I saw this recipe for snicker doodle brownies I knew I had to make them. 
 






Not only is this recipe super easy but your kitchen/house will smell amazing when you make these.  


Snickerdoodle Blondies
Recipe from Piarecipes.com

Ingredients:
2 2/3 cups all purposes flour
2 teaspoon baking powder
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, unsalted room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
2 tablespoon sugar, granulated
2 teaspoon cinnamon

Directions:
1.  Preheat oven to 350 degrees.  Line a 9/13 baking pan with parchment and spray with oil.
2.  Whisk together flour, baking powder and salt.  Set aside.
3.  Cream butter, brown sugar until creamy (about 3 minutes).  Add eggs and vanilla extract until fully incorporated.
4.  Add the flour mixture 1/4 cup at a time until fully incorporated.  Do not over mix!
5.  Spread the batter evenly in the prepared pan.  Batter will be thick.
6.  Combine sugar and cinnamon.  Sprinkle the sugar mixture evenly over the batter.
7.  Bake for 25-30 minutes or until a toothpick inserted comes out clean.  Remove from oven and let cool on a wire rack.
8.  Cut and enjoy!

The hardest part about these snicker doodle brownies is waiting for them to cool to cut.  After that is resisting to eat the whole pan. I shared these with my friend Jamie for her birthday. 

Keep making homemade food!

XOXO

Tuesday, September 24, 2013

Dog Poop

In my house we call El Husbee "The Poo Slave".  I am not sure how this all started but it's pretty funny.  He will tell you that I never pick up poop.  In my defense, I picked up poop everyday the first year of Khloe the pup's life.  After year one I cannot vouch for myself.

dog poop
Image from: http://www.corgidogs.org/wp-content/uploads/2013/08/dog-poop.png

After seeing this poster I have a very different view about poop.  I for sure don't want Khloe the pup getting sick and I for sure do not want to get sick.  AND I hate flies.  So I am going to work a lot harder on picking up poop.  

Pooper scooper in training signing off!

XOXO