Banana Chocolate Chip Bread

So I am finally slowly getting back to the hang of things.  Man this crud of sickness has held me down.  No one should be sick for this long.  No more!  Full on holiday mode now!

I finally got a mini loaf bread pan.  I am pretty sure no one understand just how happy I am.  I have been wanting one for over a year.  I know I know they are not expensive but I am very particular and the one I wanted was never in stock ... anywhere.  But then ... BOOM ... one day shopping at Target I saw it.  You better believe that I threw that sucker into my cart. 

So of course my first bread from my new pan had to be a banana bread recipe. 

Banana Chocolate Chip Bread
Ingredients:
1 stick unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
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, nutmeg, 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.

I wrapped these loaves of bread with a little tissue paper and ribbon to make them festive for the holidays.  Everyone enjoys baked goods this time of the year.  

Keep on baking my friends!

XOXO

Santa Bait

The holidays have officially arrived!  Ah I love the smell of Christmas.  Hot chocolate, fire place burning, pine, breads, cakes, COOKIES ... yippee!

Now everyone knows that good kids get gifts from Santa.  But what about some of us that have not been so good this year.  What can we do?  We make Santa Bait!!

Santa Bait

Ingredients:
2 bags of microwave popcorn, popped (NOT movie theater flavor)
1 bag mint M&Ms
1 bag of Wilton's melting chocolate, white
holiday sprinkles

Directions:
1.  Pop 2 bags of microwave popcorn.  Pour into a big bowl please make sure no kernels are in the bowl.
2.  Melt the white chocolate
3.  Toss the popcorn, white chocolate, mint M&Ms, and holiday sprinkles together
4.  Spread mixture on to a baking sheet to cool and harden.
5.  Once cool break apart and ENJOY!

Now after being sick for so long I knew Santa Bait would be something I could do for the Husband's classes.  There was no way I would make it through a baking session for 50+ kids the way I was feeling.  So Santa Bait it was.  I felt a little guilty during the day for only sending him off to school with 4 trays of Santa Bait but I got a message during the day saying that his kids loved it and one kid even took the leftover home.  Melts my heart. 

Oh and yes buy the mint M&Ms.  It makes a difference. 

XOXO

Hugs Pretzel Sandwiches

I am trying to get back to cooking and blogging now that I am slowly recovering from my cold.  My poor husband has been living on take out and sandwiches/soup. 

Now that it is December something festive is a must!  I have been wanting to make these Hugs Pretzel Sandwiches for weeks but every store I have been to has been out of the pretzels that I need.  Finally I got my hands on a bag of the Snyder's Butter Snap pretzels.  There is nothing really special about these pretzels except for the fact that they are square shaped and perfects for sandwiching things. 

Hugs Pretzel Sandwiches

Ingredients:
1 bag Hershey Hugs
1 bag Snyder's Butter Snap pretzels
sprinkles

Directions:
1.  Preheat oven to 250 degrees.  Line a cookie sheet with foil.
2.  Lay out pretzels across cookie sheet.
3.  Unwrap Hershey Hugs and place one on each pretzel
4.  Place cookie sheet in oven for about 5 minutes or until Hershey Hugs start to melt (they will get shiny) 
5.  Pull cookie sheet out of the oven and place a pretzel on top of each Hershey Hugs and press down.  Sprinkle with some holiday colored sprinkles for decoration. 
6.  Cool completely before eating.  DO NOT EAT UNTIL CANDY IS HARD AGAIN!  Trust me!

You must make these!  They are super simple and oh sooooo yummy!  And with the right colored sprinkles these can be adapted for any holiday. 

Keep cooking my friends. 

XOXO

Chocolate Chip Coffee Cake

I was sick (and still am) on my favorite holiday of the year.  THANKSGIVING.  No one knows how sad I am about this than my husband.  I have no self control when it comes to eating and my husband knows this from first hand experience.  I barely survived the holiday but needless to say I did not gorge myself in food.  I barely had a appetite.  Even the thought of food made me feel yucky.  To top it off I was super sad that food made me yucky.  Food should never make you yucky.  I finally went to the doctor yesterday who prescribed me 2 inhalers for my coughing.  However it has been a struggling trying to use them.  How is it that a 10 year old can use one but I can't?  Sad.

I  haven't done much baking since I have been sick.  This coffee cake was one I made for volunteers before a Tzu Chi event.  This is for all the anti nut people. 

Chocolate Chip Coffee Cake
Adapted from Broma Bakery

Ingredients:
1 cup sugar
1 cup all purpose flour
1/2 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, room temperature
1 stick unsalted butter, softened
1 teaspoon vanilla
1 cup sour cream
1 cup semi sweet chocolate chips

3/4 cups brown sugar
1 tablespoon ground cinnamon

Directions:
1.  Preheat oven to 375 degrees F.  Grease a large bundt pan and set aside.
2.  Cream butter, sugar, sour cream, and vanilla extract.
3.  Add eggs one at a time and make sure each is incorporated.
4.  Whisk flour, baking soda, and salt.
5.  Add dry mixture to creamed mixture until just incorporated.  Do not over mix!
6.  Add chocolate chips.
7.  In a separate bowl mix brown sugar and cinnamon together.  This will be the topping.
8.  Pour half of the batter into the bundt pan.  Sprinkle half of the brown sugar topping over the batter.  Pour in the second half of the batter and top with remaining sugar topping.
9.  Bake for about 25-30 minutes or until a toothpick comes out clean when inserted into the cake.

Coffee cakes are easy to make and great accompanied with coffee.  I especially like coffee cakes cause I take my coffee with just milk/creamer so a little coffee cake brings the sweetness to breakfast.

Hope everyone enjoys this recipe!

XOXO

Sour Cream Coffee Cake

What is something quick to eat for breakfast when you have to be up early in the morning?  Coffee cake of course!  Coffee cake is best because I categorized it as "on the go" food.  You can drink your coffee, drive, and eat all at the same time.  Okay ... maybe ... just a little crumbs.

I needed to be up early for a Tzu Chi event.  I decided to make some coffee cake for the volunteers that were going early to set up in the morning.  I would say 8am on a Saturday morning qualifies are early.  Knowing I would be sleepy and hungry in the morning I made this coffee cake the night before. 

Sour Cream Coffee Cake
Adapted from Kirbie's Cravings

Ingredients:
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
8 oz sour cream
1 teaspoon vanilla extract

1 teaspoon cinnamon
1/4 cup sugar
1/4 cup brown sugar
1/2 cup chopped pecans

Directions:
1.  Preheat oven to 350 degrees.  Grease a 8 x 8 inch pan.
2.  Cream together butter and sugar.  Add eggs to the mixture one at a time.
3.  Whisk together flour, baking soda, baking powder, and salt.
4.  Add the dry ingredients to the creamed mixture.
5.  Add the sour cream and vanilla.  Mix until combined.
6.  Pour half of the batter into the prepared pan.  Sprinkle with half of the topping.  Add the remainder of the batter on top and sprinkle with the remaining topping.
7.  Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

This coffee cake is yummy.  The pecans add a great touch of crunch.  For coffee cake it's also not too sweet.  Just right with coffee.  

I caught the d-o-g on her bed.  This is pretty amazing considering that she went pee on it when I first brought it home a year ago.  I got this great idea a year ago to buy the pup a new bigger bed since she was growing.  When I brought the bed home she looked at it and pretty much walked away.  Then later that week she walked on it, scratched around, and left.  Then finally I went to the bed and noticed she went pee on it.  Thank goodness the cover comes off to clean and it is water proof.  After cleaning the bed I have never seen her on it.  I have even tried laying and sitting on the bed myself.  The pup looks at me like I am stupid and walks away.  So catching her on this bed is amazing.  I will have to admit it did not last long after the picture.  But I hope it means she is warming up to it.

Keep baking and stock up on pumpkin pie puree for the holidays!

XOXO

Loaded Beer Bread

What do you do when you have beer left over from tailgating?  You make beer bread!  If you have never had beer bread then you are missing out.   It is quick, easy, and yummy when made correctly.  I have been wanting to try this beer bread on steroids for a while but haven't had the chance.  Since I decided to make pasta I figured there is no better time.

Loaded Beer Bread
Adapted from JavaCupcake

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups wheat flour
1/4 cup sugar
4 1/2 teaspoons baking powder
2 1/2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon parsley
1 teaspoon basil
2 cups cheddar cheese
12 oz beer
3 tablespoons butter, melted

Directions:
1.  Preheat your oven to 375 degrees F.  Butter a 9 x 5 loaf pan.
2.  In a large bowl, mix together flour, sugar, baking powder, salt, and herbs.
3.  Add the cheese and mix until incorporated.
4.  Pour 12 oz of beer into the flour mixture and with a wooden spoon mix it until all the ingredients are wet and incorporated.  Do not over mix!
5.  Pour batter into the prepared loaf pan.
6.  Bake for about 50 minutes, rotating pan after 30 minutes.
7.  About 2 minutes before it is done pour the melted butter over the top of the bread and put back in the oven for the last 2 minutes.
8.  Cool in the pan for 10-15 minutes before removing the bread to cool completely. 

This bread came out pretty dee-lish.  A little on the salty side but with pasta it was good.  I will be sticking this recipe in my recipe book.

It's been super cold here in the morning.  I swear it went from 100 degrees to 60 degrees over night.  Not cool!  All this cold weather makes it super hard to get out of bed in the morning.  I mean, who wants to leave a toasty bed for a freezing cold bathroom?  Oh and to make the decision harder is a snuggling pup.  I mean who wants to leave a heat warmer like a pup for a cold bathroom?  No me. 

Keep on cooking my friends and stay warm.  Winter is coming.

XOXO

Andes Mint Cookies

  
I found some Andes mint chips a while ago and have been meaning to use them for the longest time.  I am pretty sure there is not better mint than a Andes mint.  Well maybe a York peppermint.  But that is a whole other story.  So I decided to make some mint cookies for a family gathering over the weekend.  Something different.  Plus, my mom loves Andes mint. 

Ingredients:
2 sticks butter, room temperature
3/4 cup sugar
1 cup packed brown sugar
2 eggs, room temperature
2 tablespoon vanilla extract
3 3/4 cups wheat flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag of Andes Mint chips

Directions:
1.  Preheat oven to 350 degrees F.
2.  Cream butter and sugars until well beaten.
3.  Beat in eggs one at a time.
4.  Add vanilla extract until well combined
5.  Mix wheat flour, baking soda, and salt in a large bowl
6.  Slowly add dry ingredients to wet ingredients.  Alternate dry ingredients and Andes Mint chips.
7.  Scoop about a tablespoon of batter on to cookie sheet.  Space cookies about 2 inches apart.  Cookies will not rise much so press down on the batter to make cookies flat.
8.  Bake for about 9 minutes.

The cookies were a big hit.  My great grandmother loved them and that little Asian lady is super picky.  Great grandma started out sharing half a cookie with my uncle.  Then she asked my mother to get her a whole cookie.  She may be just shy of 100 years old but she sure knows what she wants.

The husband surprised me on a date night over the weekend.  We had a nice dinner and went to the pumpkin patch.  Pumpkin carving is kind of our thing.  My husband carved his first pumpkin when we started dating over 10 years ago.  Now we carve pumpkins every year.  Last year was a exception and I was super bummed about it.

This year I decided to go all out and carve a Adam Bomb jack-o-lantern.  It was a lot harder than I had expected.  I wanted to make sure I carved a pumpkin and not just shaved/etch Adam onto a pumpkin.

My Adam-o-lantern came out a lot better than I expected.  So of course I had to send it BobbyHundreds.  And guess what?!?  My pumpkin ended up being posted on The Hundreds blog!  My pumpkin is the last one BobbyHundreds post.  Best for last!

Khloe was a lady bug for Halloween.  As you can see she was probably the most excited canine lady bug. 

Here is a side view of Khloe's costume.  The pup seemed to really enjoy Halloween and passing out candy.  El Hubby and I would know if kids were coming to the door thanks to the pup dashing to the front.  Khloe's doggy training really came in handy last night.  We would tell her to sit and stay so we could open the door.  But of course as the night got later she ended up being closer and closer to the door.  All the kids loved Khloe's costume.  One little girl said "your dog is sooo cute" and then just stood there staring at Khloe.  It was super cute.  Finally El Hubby had to say "bye bye" and wave at the little girl to go away.  By the end of the night Khloe did get some kids who petted her.  It was a pretty fun night with El Hubby and the pup passing out candy.  I heart my little family.

XOXO

Pumpkin Bread

The Fall is here the Fall is here!  Time for pumpkins!

Okay growing up I hated pumpkin.  Whenever all the white kids would each their pumpkin pie I would sit there staring at my piece and just push it around my plate.  Blah!  What can I say I was a little Asian girl who knew nothing about pumpkin. 

Now that I am older I love pumpkin.  Okay maybe not love ... but I enjoy a good pumpkin pie.  This pumpkin bread is super yummy.  I think it's because it's simple so you can really enjoy the flavor of pumpkin.
 
Pumpkin Bread
Adapted from A Kitchen Muse

Ingredients:
1 1/2 cups all purpose flour
2 cups wheat flour
1 1/2 teaspoon salt
1 teaspoon nutmeg
1 1/2 cup white sugar
1 1/2 cup brown sugar
1 cup vegetable oil
4 eggs, room temperature
2 cups pumpkin
2 teaspoon baking soda
1 teaspoon cinnamon
3/4 cups water

Directions:
1.  Preheat oven to 350F.
2.  Whisk flours, salt, nutmeg, baking soda, and cinnamon in a bowl.
3.  Cream sugar and vegetable oil.
4.  Slowly add eggs.
5.  Add pumpkin puree.
6.  Add dry mixture and water alternating each a little at a time.  Do not over mix!
7.  Add batter into greased bundt pan.
8.  Bake for about 60 minutes or until a toothpick comes out clean.
9.  Cool for about 10 minutes and then turn bread out of bundt pan onto a cooling rack to cool completely. 

I used canned pumpkin puree and I am not ashamed at all.  Since I baked this on a Wednesday night before doggy training class there was not way I was going to attempt anything but a canned pumpkin recipe.  I am pretty sure the best part of this pumpkin bread is the crust.  It's got great flavor.  With the recipe being so easy I will for sure be making this bread for holiday parties.

The pup had no interest in this pumpkin bread since it's got no peanut butter in it.  Oh she lives a tough life.  However she did do a good job being the neighborhood watch while I baked the pumpkin bread.

XOXO

Banana Coconut Chocolate Chip Muffins

I know I have been on a muffin crazy but I have a really good reason.  I have had to turn my break recipes to muffins because I keep burning my breads.  I don't know if it's my pan, oven, greasing too much or too little, or not putting a sheet of parchment paper oven my bread early enough.  What ever the reason is I keep getting burned bread with a raw center.  So instead of being frustrated and I have been turning everything into a muffin.  Which works just as well.

A friend of mine has recently asked if she can still use my recipes if she doesn't have wheat flour.  Of course!  I only substitute wheat flour to try to make things healthier.  If you don't have wheat flour go ahead and use all purpose flour.

So this will probably be the last banana recipe for a while.  I think.  I have used the last of my ripe bananas.  I think. 

Banana Coconut Chocolate Chip Muffins
Adapted from Taste Food

Ingredients:
3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut, plus extra for sprinkling
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Spray muffin pan with vegetable oil
2.  Mix bananas and brown sugar in a bowl until smooth.
3.  Add eggs one at a time.
4.  Mix in vegetable oil, vanilla extract and cinnamon until well combined.
5.  Whisk flour, wheat germ, baking powder, baking soda, and salt together in a separate bowl.
6.  Mix in dry ingredients with banana mixture.  Do not over mix.
7.  Add coconut and chocolate chips by hand.
8.  Use a ice cream scooper to scoop batter into greased muffin pans.
9.  Sprinkle additional coconut and chocolate chip on top
10.  Bake for about 20 minutes.
11.  Remove from oven and cool on rack for about 10 minutes.
12.  Remove muffins from pan and cool completely.

This banana recipe is a get-out-the-butter and put on some sweat pants kind of muffin.  Now I hate coconut but this muffin was so good that I ate it any way.  That's how good the muffin is.   Go ahead.  Eat a muffin.  Eat 2.  Eat 3.  Eat 4.  Heck eat as many as you want since you have your sweat pants on.  Just go for a nice long run/jog after.  Of course after your run/job eat another muffin for sustenance.

I am pretty sure my pup thinks she is a princess.  She is probably the most dramatic dog I know.  My husband says she learned it from me.  I don't even know if that is even possible.  Khloe jumps on the bed and sleeps like she belongs there.  Oh and the face she gives me if I attempt to move her.

Oh and what do I wake up to in the morning?  A Kong tennis ball in my bed!  I complain but I love my pup.  At least I know why I have back problems.  It's all the tennis balls in my bed!

XOXO

Oatmeal Banana Muffins

How do you make a banana muffin healthy?  You add oats in it of course!  Okay.  So that's usually my solution to making any baked goods healthy.  Or add wheat flour.  But whatever!  I am pretty sure it works.

Bananas are one of those foods that you can eat at every meal.  Breakfast, lunch, dinner, and dessert.  There is a restaurant in my town that makes banana beef.  It's not too shabby.

Oatmeal Banana Muffins
Adapted from babble

Ingredients:
3 very ripe bananas
3/4 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
3/4 cup wheat flour
1/2 cup oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raisins

Directions:
1.  Preheat oven to 350 degrees and spray muffin pan
2.  Mash bananas, sugar, oil, eggs, and vanilla extract.  The mixture will be lumpy.  It is okay.
3.  Mix flours, oats, cinnamon, baking soda and salt until combined.
4.  Mix dry ingredients into wet ingredients.  DO NOT OVER MIX.
5.  Add raisins.
6.  Use a ice cream scooper and scoop batter into prepared muffin pans.
7.  Bake for about 20 minutes or until tooth pick insert comes out clean.
8.  Cool on a rack.

These muffins are best with a slab of butter.  Oh wait.  Everything is better with a slab of butter!  On a more serious note this muffin is for sure a breakfast muffin.  This muffin is not too sweet and with the blend of oats and wheat flour it makes them perfect for my crazy Chinese family who always complain that "American" muffins are too sweet. 

The sweet pup waited with me for the muffins to cool.  Waiting is not something she enjoys to do.  Hence the face she is making.  Of course she was even more upset when she found out that there was nothing for her once the muffins where cool.  So of course I felt bad and gave her a teaspoon of peanut butter.  She waited nicely with me after all.

XOXO

Peanut Butter Banana Muffins

I heart my baby cousin. He is just the most adorable kid I know. Seriously. But to be fair I love all my family. So I have a freezer bag of frozen bananas thanks to my family who knows I love to bake. This bag was donated from cute little JakeEE so of course baked goods went to his house. I have so many banana recipes I have stacked up waiting to try so I am always excited when people bring me brown bananas. I know. I am weird.

So whenever I bake anything with peanut butter my dog is in the kitchen with me. The dog loves peanut butter. She can smell a peanut butter jar opening from the back yard. So of course when I decided to make peanut butter banana muffins the dog was waiting for her share of peanut butter. I know. I spoil my dog.

Peanut Butter Banana Muffins
Adapted from Pinch of Yum

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
3/4 cup oats
1/4 cup packed brown sugar
2 teaspoon baking soda
1 cup milk
2 tablespoon vegetable oil
1 egg
1/2 cup peanut butter
1 ripe banana
1 teaspoon vanilla extract

1/4 cup all purpose flour
1/4 cup oats
2 tablespoon butter
2 tablespoon brown sugar

Directions:
1. Preheat oven to 375 degrees and spray muffin pan
2. Mix milk, oil, egg, peanut butter, banana and vanilla.
3. Mix flours, oats, brown sugar and baking soda
4. Combine wet mixture with dry mixture until just combined.
5. Make oat and sugar topping.
6. Use a ice cream scooper and scoop into muffin pans.
7. Top batter with topping.
8. Bake for about 16 minutes.
9. Cool on cooling rack.

These muffins are amazing. You can eat them plain or with butter. Or with jam. The husband approved and of course the dog approved since she got about a teaspoon of peanut butter. I think the best part of this muffin is the topping.  Of course pretty much anything that has a topping is yummy. 

Hopefully little JakeEE and his household approves.

Enjoy!

XOXO

Double Chocolate Chip Cookies

I am back!  Life has been crazy busy.  Yet I feel like I have accomplished nothing.  My yard is ugly.  My house is a mess.  My guest room is not complete.  My office is not complete.  Oh and the closet in my master bedroom decided to collapse.  It's been a tough couple of weeks.

On the bright side El Hubby and I have been taking the d-o-g to doggy training for the last 5 weeks.  Miss Khloe can now sit, stay, lay down, and leave it (referring to treats).  I am a proud doggy mommy.  However, many have noticed that when you command Khloe to go "down" she pretty much goes down like a princess.  It's sad.  But yet very true.  Ah I love my dog.

So a rep brought in some cookies for my office.  After eating the yummy cookies I couldn't help but think I could do better.  So off to the kitchen I went.  We have a slight bug problem a few weeks ago and basically had to throw everything in the cupboards away.  A waste but a must.  Does anyone else love opening up new bags of chocolate chips?  No? Just me?  Okay.  So I decided to switch it up a bit and make a cookie with both chocolate chips and white chocolate chips.  Thought I would get a little crazy. 

Double Chocolate Chip Cookies
Adapted from Mrs. Regueiro's Plate

Ingredients:
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 (3.5) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup white chocolate chips

Directions:
1.  Preheat oven to 375 degrees.  Line baking sheets with parchment paper
2.  Cream butter and sugars until light and fluffy.
3.  Add pudding mix, eggs, and vanilla extract.
4.  Whisk together the flours, baking soda, and salt.
5.  Slowly add the dry ingredients with the wet ingredients until just incorporated.  DO NOT OVER MIX!
6.  Fold in the chocolate chips.
7.  Using a cookies scooper, scoop 2 tablespoons cookie dough on prepared baking sheet.
8.  Bake for about 10 minutes or until lightly brown.  Remove and place on cooling rack.

These cookies came out super yummy.  The cookies were moist, not too sweet but the perfect amount of chocolate and richness.  I will be saving this recipe for sure.  Using pudding mix in cookies really adds a extra touch.  If you don't have wheat flour it is perfectly okay to only use all purpose flour.  I just like to add wheat flour to attempt to make things a little healthy. 

Enjoy!

XOXO

M&M Walnut Chocolate Chip Cookies

What's better to greet out of town guest than cookies?  Nothing!  Okay okay there are probably other items but that is what I made for my family visiting from LA over Labor Day weekend.  I love when I arrive at my grandparent's house with cookies and in unison everyone says "cookies!".  The younger ones dig in and the older ones complain that it's too sweet and not healthy.  An hour later the plate of cookies I came with is empty.  Oh family!

M&M Walnut Chocolate Chip Cookies
Adapted from Life Tastes Like Food

Ingredients:
1 cup + 2 tablespoons flour
1 cup wheat 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 walnut, 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, walnuts, and 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.

These cookies came out super yummy.  I will definitely make them again.  It's got a good chewy texture which is very important for me.  Oh and they have got to be healthy cause they contain walnuts!  Right?!? 

Enjoy!
XOXO

Oatmeal Streusel Banana Bread

What do I do when my husband tells me I don't need to make dinner and that we are going out to eat?  I bake!

I have been wanting to try more banana recipes and since my cousins gave me a bag of frozen ripe bananas I took the opportunity by storm.  I love any bread or muffin with a streusel topping.  Streusel topping makes everything better!  There is something about the sweet crumbly addition that makes you keep wanting to eat more. 

Oatmeal Streusel Banana Bread
Adapted from Baking Junkie

Ingredients:
Bread:
1/2 cup unsalted butter, room temperature (1 stick)
1 1/2 cups sugar
2 eggs, room temperature
1/4 cup sour cream
1/4 teaspoon cinnamon
1 cup all purpose flour
1 cup wheat flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
3 over ripe bananas, mashed

Streusel:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1/3 cup quick cooking oats
2 teaspoon cinnamon
6 tablespoon cold butter

Directions:
1.  Preheat oven to 350 degrees.  Prepare a loaf pan with butter.
2.  Cream together butter and sugar.  Add eggs one at a time and mix until combined.  Add sour cream and banana.
3.  Mix cinnamon, flours, baking powder, baking soda, and salt.  Add dry mixture to wet mixture.  Do not over mix!
4.  To make the streusel, combine all of the dry ingredients.  Cut the butter into small pieces and add to mixture.  Cut in using a fork or pastry cutter until mixture forms crumbles. 
5.  Pour the banana bread batter into greased loaf pan.  Top with streusel.  Bake for about 60 minutes or until toothpick inserted into center comes out clean.
6.  Cool in pan.

This bread came out looking a little dark.  However the taste was still very yummy.  I think the only thing I would change about this recipe is to make it a muffin instead of a bread.  I had a little trouble making sure the middle of the bread was cooked and keeping the bread from burning.  I ended up covering the top with some parchment paper half way into baking.  I think by making it a muffin it would not only be easier to eat but the cook time will be shorter hence a more appetizing color (not so dark).

The husband and I took the pup to a dog park that we have not been before.  The dog park we normally take the pup to is currently under constructions.  They are reseeding the grass and fixing some pipes that were leaking causing huge mud puddles.  So on Sunday we took the pup to a dog park that a few of our friends have raved about.  This park was much bigger than our normal dog park.  Oh and so many more dogs were there for our pup to socialize with.  But of course the pup had to greet all the humans at the dog park first before attempting to make new friends.  The proud dog mom that I am loves it when other dog owners tell me how soft my dog is.  Ah so happy.  The husband and I both agree that when the day comes for us to have a k-i-d we will be one of those parents who always rave about our k-i-d.  For now I will enjoy my time with my 4 legged child and my baking.

Enjoy!

XOXO

Peanut Butter Oatmeal Chocolate Chip Cookies

I have fantastic news!  The husband got a new job!  Whoot whoot!  This is very exciting for my little family.  Me and the pup are very proud of El Hubby.  Due to all the excitement some blogging and baking has been put to the side.  But have no fear I am back!

I have been dying to try a oatmeal cookie recipe that doesn't taste like a oatmeal cookie.  This may sound strange but why can't a cookie have oats and still be chewy, moist, soft, and creamily yummy?  Oh this recipe delivered!

Peanut Butter Oatmeal Chocolate Chip
Adapted from Kristine's Kitchen

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
1 teaspoon salt
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature (1 stick)
1/2 cup cream peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semi sweet chocolate chips

Directions:
1.  Whisk together the flours, baking soda, and salt.  Set aside.
2.  Cream together the butter, peanut butter, sugar, brown sugar, and vanilla extract; about 3 minutes.  Add the egg and beat to combine.  Gradually add the flour mixture until just combined.  Do not over mix!  Stir in the oats and then the chocolate chips.
3.  Refrigerate the dough for at least 2 hours. 
4.  Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or foil.  (I prefer parchment paper)
5.  Use a 1 tablespoon scooper and scoop 2 scoops of dough on top of each other for each cookie.  Place cookie dough about 2 inches apart.  Bake for about 10 minutes or until the cookies are a golden brown.  Cool completely on the baking sheet and then store in a airtight container at room temperature.

I love the way my house smells after baking cookies with peanut butter.  Can they make a candle or air freshener that smells like that?  You know what I mean.  Oh well.  I guess I will just have to bake more often to have my house smell like pure yumminess. 

These cookies came out delicious and I can't wait to share them with my friends and family.  This recipe will get filed in my cookie section of my cooking binder.  Even the pup approves cause she gets to eat the left over peanut butter from the spoon I used to scoop it out.  

Enjoy!
XOXO

Khloe the d-o-g

I know for the last few months this blog has been dedicated to food and recipes.  However, I couldn't help but share this photo of my dog.  This is her reaction when I tell her that I am leaving for work this morning.

The husband and I have wanted a dog since we got married.  We had always imagined ourselves as dog people.  But when we got married we lived in a apartment that did not allow for dogs.  Once we purchased our house the search was on for a dog.  The husband and I probably went to the SPCA everyday that they were open in search of a dog.  In my head I imaged a cute black dog that I could name Reggie.  I have no idea why I wanted a black dog or why I wanted to name him Reggie.  But that is what I had my heart set on.  After months of looking and being disappointed I saw a picture of a black and white pup on the ARF website.  The website showed a link of a video of 5 black and white pups running around and playing.  I forwarded the link to my husband.  The next thing I know the husband sends me a message that he was going there after work.  He had already called and there was only 1 pup left in the litter.  The people at the shelter would hold the pup for him until the end of the day.  I was so excited all during work to see if this was the pup.  When I got to the shelter my husband was already filling out forms with this little barely 8 pound puppy in his lap.  I asked if there were any other cute puppies and without looking up at me he said "we are taking this little girl home".  I have never been this happy that I listened to my husband.  We took took this puppy home and named her Khloe. 

I cannot imagine life without this dog now.  A year and 3 months after adopting Khloe and she has turned from a shy little shelter dog to the princess that runs my house.  I like to joke and say Khloe has a rags to riches story.

XOXO

Peanut Butter Snickers Cookies

What can be better than a peanut butter chocolate chip cookie?  What about a mini snickers bar stuffed in it?  Yes!  Yes!  Yes!

These cookies are amazing.  Not for the light hearted for sure.  But made for a dreamy dessert coma.

These cookies only lasted for about 24 hours. 

Peanut Butter Snickers Cookies
Adapted from Kirbie's Cravings

1 cup all purpose flour
1/4 cup wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 bag mini Snickers candy bar
3/4 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.
2.  Whisk together the flour, baking soda, baking powder, and salt.  Set aside.
3.  Cream butter and peanut butter until fluffy.
4.  Add sugars and beat until smooth.
5.  Add egg and mix until combined
6.  Add the milk and the vanilla extract and mix.
7.  Add the flour mixture and mix until just combined.
8.  Stir in the chocolate chips.
9.  Unwrap the mini snickers bars
10.  Cover the mini snickers with 1 cookie scoop of dough for the top and bottom.
11.  Bake for about 9 minutes or until cookies are slightly brown on the edges.
12.  Cool the cookies on the baking sheet for about 5 minutes then remove to a rack to cool completely.

The husband approved this cookie for sure.  Of course we shared and I am happy to say they were a hit.  I can wait to see what other kind of stuffed cookie I can make. 

Enjoy!
XOXO

Blueberry Buckle Cake

What happens when you get blueberries from Costco?  Lots of blueberry recipes.  I don't know why the husband and I shop at Costco so much when it's just the two of us.  Somehow we always leave with a cart full of groceries.  The sad thing is most of the food gets eaten.  We must be fatties. 

I love coffee cake.  It takes all my will power not to order a coffee cake whenever I get coffee from Starbucks (because I have already broken down and gone to Starbucks the last thing I need is a coffee cake).  There's just something about a coffee cake.  It's not cake.  It's not a muffin.  It's a amazing snack that goes great with coffee.

Blueberry Buckle Cake
Adapted from Two Peas & Their Pod

Ingredients:

For the topping:
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1 teaspoon cinnamon
1/4 cup butter

For the batter:
1 cup all purpose flour
1 cup wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh blueberries

Directions:
1.  Preheat oven to 350F.  Grease a 9-inch cake pan and set aside.
2.  Mix together brown sugar, flour, and cinnamon.  Rub in butter using a fork until mixture is crumbly.  Set the topping aside.
3.  Whisk together flour, baking powder, and salt.  Cream together sugar and butter.  Add the egg and vanilla extract.  Alternately add the buttermilk and flour mixture to the creamed mixture ending with flour.  Gently fold in the blueberries.
4.  Pour the batter evenly into prepared cake pan.  Sprinkle the topping over the batter and bake for 40 minutes or until a toothpick come out clean.  Let the buckle cool for 10 minutes.

As I pull this Blueberry Buckle Cake out of the oven my mom calls me and asks what I am doing.  She would.  How does she know I just pulled out a cake?  In about 15 minutes my parents are over having coffee and Blueberry Buckle Cake.  This cake is amazing and I would like to say the topping is to die for.  You know.  The kind of topping crumble that when you are done with the cake you use your fingers to pick up the fallen topping and in the end lick the napkin.  Oh wait ... am I the only one that does that?

Enjoy!
XOXO

Chocolate & Peanut Butter Chip Pretzel Cookies

Who does like chocolate?  Who does not like peanut butter?  Who does not like the sweet and salty combination?  No one!  This cookies is amazing!  Just thinking about them makes me want to start up another batch.  This cookie has chocolate chips, peanut butter chips, and pretzels.  Yes, that's right.  I said pretzels.  It's such a yummy combination.  The chips make the cookie sweet and the pretzels add salt and crunch to the cookie but leaves the chew texture.  Oh it's heaven.

Chocolate & Peanut Butter Chip Pretzel Cookies
Adapted from Sugar Cooking

Ingredients:
3/4 cup all purpose flour
3/4 cup wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces

Directions:
1.  Whisk together flour, baking soda, and salt.  Set aside.
2.  Cream butter and sugars until light and fluffy (about 3-5 minutes).
3.  Add egg and vanilla extract.
4.  Add dry mixture and beat until just combined (do not over mix)
5.  Stir in chocolate chips, peanut butter chips, and pretzels.
6.  Cover and refrigerate for an hour.
7.  Preheat oven to 350F.  Line baking sheets with parchment paper.
8.  Use ice cream scoop to scoop out batter to make cookies (dough does not spread)
9.  Bake for about 9 minutes.

These cookies have not lasted very long in my house.  I may need to make more soon.  They are that good.  I think the only thing I would change is to double the ingredients so there will be more cookies!  Muahaha!

Enjoy!
XOXO

Banana Coconut Muffins

I hate coconut.  In fact I call them crap-o-nuts.  I am not fan of the flavor or the texture.  My dad hates it so so you can call me a daddy's girl.  One time my dad was eating a German Chocolate Pie and spit it out of his mouth and asked why there was worms in the chocolate pie.  Hahaha.  I love my dad.

But my husband loves coconut.  Some people ask why I keep baking coconut items and I tell them it's because my I am a good wife and my husband likes it.  Here's my deep dark secret ... I make things with coconut so I can get my baking fix and not eat the item so no extra calories.  Muahahaha!  Is it evil or genius?  You decide. 

Banana Coconut Muffins
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Bake until muffins are puffed and golden, about 23 minutes.

As a person who hates coconut these muffins smells fabulous baking in my kitchen.  I am pretty sure my husband's mouth was watering the whole time these were baking.  The muffins came out nice, fluffy and moist.  The husband loved them and announced that he will eat them for breakfast every day.  We will see if that is true.

Enjoy!
XOXO

Blueberry Muffins

I am always looking for yummy muffin recipes because my family always complains that American desserts are too sweet.  However muffins are usually the only item that they agree are not too sweet.  Blueberries are full of great vitamins and when purchased at Costco super cheap.  

Blueberry Muffins
Adapted from A Zesty Bite

Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, dried and lightly coated with flour
1 tablespoon sugar (for sprinkling)

Directions:
1.  Preheat oven to 350F
2.  Whisk flour, baking powder and salt
3.  Cream butter and sugar until fluffy, about 5 minutes.  Add eggs one at a time and mix until smooth.  Add in buttermilk and vanilla extract.
4.  Add dry ingredients.  Do not over mix.
5.  Slowly start to fold the blueberries into the mix.
6.  Line muffin pan and pour batter into liners with a ice cream scooper.
7.  Bake for 25 minutes or until golden brown
8.  Stick a toothpick in the center to make sure it comes out clean

These muffins came out amazing.  Moist, cakey, and just the right amount of sweetness.  I made these for the volunteers at a Tzu Chi free clinic.  The clinic was out in Raisin City and pretty much in the middle of nowhere.  Tzu Chi brought 2 mobiles with them and set up tents to see patients.  I decided to make these muffins because it seemed the easiest to eat  while out in the middle of nowhere. 

Enjoy!
XOXO

Cheesy Jalapeno Cornbread

 What's more comfort than corn bread.  Okay, maybe chocolate but that's another post.  Corn bread is always yummy.  But it seems that not too many place serve it anymore.  Marie Calendar's has a pretty yummy cornbread but their food is so bad that I pretty much never go there.  But since I like my food with a little kick jalapenos had to be added.

Cheesy Jalapeno Cornbread
Adapted by The Yummy Life

Ingredients:
1 1/4 cups ground yellow cornmeal
3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk
1 egg
2 tablespoons honey
1/4 cup chopped green onions
1 cup corn
1 tablespoon minced jalapeno
1 cup shredded Cheddar cheese

Directions:
1.  Preheat oven to 400 degrees.  Spray 8x8 baking pan with cooking spray
2.  Whisk cornmeal, flour, baking powder and salt. 
3.  Beat eggs, buttermilk and honey.  Add dry mixture.  Stir until just mixed.  Do not over mix.
4.  Add onion, corn, jalapeno and cheese.  Fold into batter until mixed. 
5.  Pour into baking pan and bake for 25-30 minutes until golden brown and toothpick inserted in comes out clean.
6.  Let cool in pan for 10 minutes. 

This corn bread was delicious.  I think the only thing I would change would be to bake it with a little less time.  maybe 20-25 minutes next time.  Other than that this recipe is a keeper.  I love that actual pieces of corn.  It goes the cornbread some grown up texture.  This would be wonderful served with some chili. 

Enjoy!
XOXO