Double Chocolate Zucchini Muffins

I recently got a FitBit to track my steps.  I think it's really helping me move more.  10k steps is my goal every day.  I have dropped the pregnancy weight but I still need to drop the "trying to get pregnant" weight.  I totally envy the women who lose weight right after having a baby. 

I made these muffins while El Husbee was giving Baby Girl a bath.  Super easy and fast.  I just took out the eggs and yogurt before we went on our nightly walk.  Then threw everything together when we got back.

Double Chocolate Zucchini Muffins


Ingredients:

• 1 1/2 cups shredded zucchini
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder (not dutch process)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup  semi sweet chocolate chips
• 2 eggs, large room temperature
• 1/4 cup vegetable oil
• 1/4 cup vanilla yogurt, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 425F and spray a 12 count pan with non stick spray or line with cupcake liners.  Set aside.
2. Use a couple of paper towels to absorb some moisture from the zucchini.  Set aside.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips together until combined. 
4. In a medium bowl, whisk the eggs, vegetable oil, yogurt, sugar and vanilla extract until completely combine.  Make sure the ingredients are room temperature so all the ingredients mix well. 
5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula.  Fold in the zucchini. 
6. Use a ice cream scoop to fill the muffin pan. 
7. Bake the muffins for 5 minutes at 425F.  Keep the muffins in the oven and lower the temperature to 350F. and continue to bake for another 15 minutes.

The muffins are super soft and moist.  El Husbee and I ate them for dessert with peanut butter spread on them.  We both also took them to work for breakfast the next day. 

I still have zucchini left so I think I might need to make another batch ... you know, for Baby Girl to take to PoPo's to share.  Duh!


Keep baking friends!
XOXO

Oatmeal Chocolate Chip Bars

Cookies are great.  But sometimes ... sometimes you just don't have time for a cookie and all the work that comes with it.  Sometimes ... you just want to throw something in a pan and then eat it. 

Bars are the best when you want that cookie taste but not the fuss. 

Plus sometimes bars are like a great marriage of cookie, bar, and cake. 

Ingredients:

1/2 cup plus 6 tablespoon butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old fashion oats

1 cup chocolate chips

Directions:

1.  Heat oven to 350F

2.  Cream butter and sugars on medium until creamy

3.  Add eggs and vanilla, beat until incorporated

4.  Combine flour, baking soda, cinnamon and salt in a separate bowl.

5.  Slowly add dry mixture to wet mixture

6.  Add oats and chocolate chips

7.  Cover a 9x13 pan with parchment paper.  Be sure to leave some of the parchment hanging over the pan so that you can easily remove the bars later.

8.  Bake 30-35 minutes or until light golden brown.  Cool 5 minutes in pan and then remove to wire racks. 


Baby Girl got to have a couple of bites of a bar.  I sent some with her when she visited my parents.  I am sure she got much more there.


I do want to try different add ins next time. 


Keep baking friends!
XOXO

Oatmeal Chocolate Chip Cookies

Everyone once in a awhile I crave a oatmeal cookie.  It's not often.  But sometimes it happens. 

There is just something about a chewy oatmeal cookie that can be so satisfying.  But they must contain chocolate chips for me.  NOT raisins.  A warm chewy oatmeal cookie is the best snack. 

Ingredients:

1/2 cup plus 6 tablespoon butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old fashion oats

1 cup chocolate chips

Directions:

1.  Heat oven to 350F

2.  Cream butter and sugars on medium until creamy

3.  Add eggs and vanilla, beat until incorporated

4.  Combine flour, baking soda, cinnamon and salt in a separate bowl.

5.  Slowly add dry mixture to wet mixture

6.  Add oats and chocolate chips

7.  drop 2 tablespoons of dough onto cookies sheets covered with parchment paper

8.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheets and then remove to wire racks. 


This recipe makes about 4 dozen cookies.  Perfect for sharing. 


Keep baking friends!
XOXO

M&M Chocolate Chip Cookies

The Homemade cookies are the best.  They beat store bought cookies every time.  There is just something about a warm fresh right out of the oven cookie.  Totally better than some hard crunchy from a bag cookie. 

Many people think that making cookie dough is hard.  It really is not.  Many of us even have the ingredients in our cupboard or pantry to make them.  The key is room temperature ingredients.


M&M Chocolate Chip Cookies


Ingredients:
2 sticks butter (room temp)
3/4 cup granulated sugar
1 cup brown sugar (packed)
2 eggs (room temp)
3 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag mini chocolate chips
1 bag plain M&Ms


Directions:
1.  Preheat oven to 350 degrees F. 
2.  In a stand beat the butter and sugars until creamy. 
3.  Beat in eggs one at a time until well incorporated
4.  Mix flour, baking soda, and salt in a separate bowl and whisk 
5.  Slowly add dry ingredients to wet ingredients. 
6.  Mix in chocolate chips and M&Ms.  DO NO OVER MIX
7.  Scoop 2 tablespoons of batter for each cookie and bake for 9 minutes.  Let the cookies cool in the pan for about 5 minutes before removing them to a rack. 


I put this cookie dough into a Tupperware container and just scooped some dough out every night and made cookies.  Super easy and a great dessert.  A bonus is that your house will smell yummy too.


Keep cooking friends!


XOXO

Teriyaki Salmon Dinner

Trying to lead by example by eating healthy with my toddler.  Introducing Baby Girl to food has been fun.  So far she is a pretty good eater.  But I mean, look who her parents are. 

One of Baby Girl's favorite is salmon.  This is my favorite too because it is easy to make. 

Teriyaki Salmon

Ingredients:

1 salmon filet

1/2 cup soy sauce

1/4 cup honey

salt

pepper

Directions:

1.  Preheat oven to 350F

2.  Spray a 9x13 baking dish with oil.

3.  Mix soy sauce and honey.

4.  Pour over salmon. 

5.  Salt and pepper.

6.  Bake for about 20 minutes depending on oven. 

I served my salmon with rice and green beans. 

Baby Girl gobbled it up. 

Keep cooking friends!

XOXO



Oatmeal White Chocolate Cranberry Bars

With a 15 month old I have learn that time is something that I do not have.  I try to do some baking when she naps on the weekends but it seems that something always comes up. 

These bars are super easy to make and tasty.  AND the perfect snack when my daughter wakes up

Oatmeal White Chocolate Cranberry Bars

Ingredients:

1/2 cup plus 6 tablespoon butter, room temperature

3/4 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla exact

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups oats

1/2 cup white chocolate chips

1/2 cup dried cranberries

Directions:

1.  Heat oven to 350F.

2.  Beat butter, brown sugar, and granulated sugar on medium speed until fluffy

3.  Add eggs one at a time until incorporated

4.  Add vanilla extract and mix well

5.  In a bowl, combine flour, baking soda, cinnamon and salt.  Mix well.

6.  Add dry ingredients to wet ingredients until just mixed

7.  Add oats, white chocolate, and cranberries

8.  Spread in a 13 x 9 metal baking pan lined with parchment paper. 

9.  Bake 30 to 35 minutes


Keep baking my friends!


XOXO

Shrimp Stir Fry

Baby Girl is now 15 months old.  I have lost the pregnancy weight.  However, I am still working on the TTC weight gain.  I have been trying to start 2016 right and meal prep.  January was not that successful at all.  February is not too bad.  I have been trying to use Pinterest and Instagram for inspiration for meal ideas. 

This meal was a hit in my house.  El Husbee and Baby Girl ate it.



Stir fry shrimp with vegetables.  I also tried making rice with frozen vegetables.  It's okay.  I mean not my first choice.  But I am trying to get in as many vegetables as possible. 

Shrimp and Vegetables

1lb shrimp

1lb mushroom

1 onion, small

1 red bell pepper

1lb broccoli

3 cloves garlic, minced

1 teaspoon garlic powder

1 tablespoon vegetable oil

1.  Rinse and clean shrimp. 

2.  chop up all vegetables

3.  Heat up pan with oil and garlic. 

4.  Once you smell the aroma of garlic put in onions. 

5.  Once the onions are tender put in shrimp.  Cook until pink shows.

6.  Toss in mushroom, red bell pepper, and broccoli.  Put lid on pan.  Cook until broccoli is green. 

Keep cooking my friends!

XOXO

Valentine's Day

Baby Girl is in daycare and I decided to make Valentine's for her to give her class today. 

These were super easy to make.  Just made the cards on my computer and used Valentine's Day themed washi tape to attach to the individual packs of Teddy Grahams.  Hope her class likes them. 

Happy Valentine's Day!

XOXO 

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

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

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

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.

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

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

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.

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

Superior Dairy

Many people I know talk about Superior Dairy and the amazing ice cream.  I have heard about it from friends for years.  My bestie and her family always talk about how good the ice cream is.

Social media has mixed reviews.  It seems based on Facebook, Yelp and urbanspoon people either love it or hate it.  However, the people that hate it generally hate it because of poor service.  Now, coming with a Bachelor of Science in management and a background in retail I can tell you this ... most reviews are from unhappy customers.  Unhappy customers tend to spend endless amounts of time complaining. Unfortunately happy customers don't spend the same amount of time writing good reviews.

Coming home from a recent trip out of town, El Husbee and I went to Superior Dairy for the first time.  We were lucky and there was a open table when we arrived.  The place was quite busy and there was even a line at the take out section.  There was already a menu on the table.  We decided immediately that we wanted to share a banana split.  (I mean what else do you get from a ice cream parlor?)  Our waitress arrived at our table with ice water and ready to take our order.  Now, our banana split arrived before I came back from the restroom.  This is important because I was not gone long at all.






























The banana split was massive.  We got our banana split with chocolate, vanilla, and strawberry ice cream.  I am pretty sure you can get other flavors but we wanted to try the originals before getting too crazy.  There was pineapple syrup and strawberry syrup poured over the ice cream.  I love that they put the nuts separately because El Husbee loves nuts and I am not a big fan.  So this was perfect.  All three ice creams were delicious.  The strawberry tasted very fresh and not at all like strawberry exact.  The chocolate was nice and creamy and rich of chocolate flavor.  To me the chocolate taste more like dark chocolate.

We got pretty close to finishing the banana split.  I would say we had probably 1/2 a normal size scoop left.  I will for sure coming here again.  I hear that the lemon ice cream is super yummy and for sure want to try that.

Superior Dairy
325 N. Douty Street
Hanford, CA 93230
(559) 582-0481

Support local business!

XOXO

Shrimp Avocado Salad

I love avocados!  They are super yummy.  Avocados are very versatile too!  You can put them in sandwiches, wraps, salads, burgers, etc.  You can make them into guacamole!  You can use avocado as a healthy spread instead of mayo.  Some people have started using avocados as a pasta sauce.  The possibilities are endless.  (I have seen some people use it in desserts!)

I decided to try making a avocado shrimp salad. 

Shrimp Avocado Salad

Adapted from Add A Pinch

Ingredients:

1 lb shrimp, peeled, cooked

4 avocados, cut into large pieces

1/2 red onion, diced (very small)

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon garlic powder

1 teaspoon Dijon mustard

garlic salt

pepper, to taste

Instructions:

1.  Add shrimp, avocado and onion to a large bowl

2.  In a 2 cup measuring cup, mix together extra virgin olive oil, red wine vinegar, garlic powder and Dijon mustard.

3.  Add dressing to shrimp avocado salad until desired taste.  Add garlic salt and pepper to taste.

4.  Chill until ready to eat

O-M-G!  I loved this salad.  I ate it more like a dip with chips.  But now I am thinking it would be a yummy sandwich or wrap too!  The vinegar gives it a good tang to make you want to keep eating.  This is perfect for a snack or on a hot day.

Soak up the warm weather because fall is right around the corner!

XOXO

Spaghetti Squash

Trying new things can be scary for me but I know it is good for me.  I am not always happy about change especially when there is nothing wrong to begin with.  But in life you must adapt.

I love pasta.  But sometimes you need a alternative to pasta.  Spaghetti squash is your answer!




























Spaghetti Squash

Ingredients:
1 spaghetti squash
1 tablespoon garlic, chopped
1 onion, small diced
1/2lb ground turkey
 2 cups mushroom, sliced
1 tomato, chopped
1 jar marinara sauce
1 tablespoon garlic powder
1 tablespoon garlic salt
1 tablespoon fresh ground pepper
1 teaspoon oregano

Topping: shredded colby and cheddar cheese

Directions:
1. Cut spaghetti squash in half lengthwise and scrap out seeds.  Lightly spray insides of both halves with cooking spray. Broil for about 20 minutes
2.  Brown garlic and onions in large pan.
3.  Add ground turkey and cook until done.
4.  Add mushrooms and cook until soft
5.  Add tomato and cook for about 2 minutes
6.  Add marinara sauce, garlic powder, garlic salt, ground pepper, and oregano.  Cook for about 15 minutes.
7.  Shred spaghetti squash with a fork.  Add to sauce.
8.  Enjoy!

I am not a fan of sweet dishes that are not dessert.  So I was a little worried about this dish since I have never tasted spaghetti squash.  Turns out there really is not that much flavor in spaghetti squash.  Served with sauce spaghetti squash is a great substitute for noodles.  This dish is pretty versatile and you can pretty much add anything you like in a red pasta sauce.  I am curious how this would taste in a alfredo sauce. 

El Husbee devoured a bowl of this and was quite impressed that it was squash and not noodles.

I think next time I will add some red pepper flakes to give the dish a little kick.

Keep cooking friends!

XOXO

Baked Ravioli

Sometimes it is a nightmare trying to figure out what to make for dinner on the weekdays after a long day at work.  Since El Husbee and I are avid Costco shoppers we stock up on random items.  For instance, frozen raviolis.  Now I am not sure if we are the only ones with this problem but when we boil raviolis we always lose some in the process.  So when I learned through Pinterest that you can bake raviolis you better believe I was on board with this. 

Baked Ravioli
Adapted from Tasty Kitchen

Ingredients:
1 bag frozen ravioli
2 jars alfredo sauce
1/4 cup sun dried tomatoes
1/2 cup shredded colby cheese
1/4 cup shredded parmesan cheese

Directions:
1.  Heat oven to 400 degrees F.  Spray bottom and sides of a 9x13 baking dish with cooking spray
2.  Spread 1 bottle of alfredo sauce into baking dish.
3.  Arrange frozen raviolis in a single layer in dish.
4.  Pour 2nd bottle of alfredo sauce over raviolis.
5.  Sprinkle sun dried tomatoes
6.  Sprinkle shredded cheese over raviolis
7.  Bake in the oven for 30 minutes
8.  Let cool for about 5-10 minutes before eating
9.  Enjoy!

I think I went a little too crazy with the colby cheese and parmesan cheese this time.  I would definitely tone down the cheese the next time I make this.  But I am pretty sure I will never make raviolis the old fashion way again!  I love my oven!

Keep cooking friends!

XOXO 

Cream Cheese Nacho Dip

Sometimes you just want a snack.  We are kinda a big sports family and watch a lot of it on tv.  This also means I am always looking for snack ideas.  I L-O-V-E chips and dip.  Chips are my kryptonite and paired with dip I am in heaven.

I came across this recipe on Pinterest and had to try it.  I made a few substitutions by changing out the sour cream with Greek yogurt and adding olives.  Not big changes but more to the taste of my family.

Cream Cheese Nacho Dip
Adapted from A Little North of Crazy

Ingredients:
1 pkg of cream cheese
1 cup greek yogurt
1/2 tablespoon taco seasoning
1 cup salsa
1 cup shredded colby jack cheese
1 can olives

Directions:
1.  Use a mixer to cream the cream cheese until smooth
2.  Add greek yogurt and taco seasoning and mix well
3.  Spread cream cheese mixture into the bottom of a dish
4.  Top with salsa and then with shredded cheese
5.  Refrigerate for about 30 minutes
6.  Enjoy!

This was super easy to make and the ingredients are normal ingredients that can be found in your pantry or refrigerator.  I am a big fan of homemade food so this is something fast to whip up for any occasion with any additional toppings.  I am thinking next time I will try some fresh jalapeños and tomatoes.

El Husbee and I gobbled this up while watching some Keeping up with the Kardashians.  Don't judge us.

Keep trying new recipes!

XOXO

Hot Chocolate Dark Chocolate Chip M&M Cookies

There is nothing like a chocolate chip cookie after dinner.  Throw in some chocolate chips and you have got a great ending to a night.

Hot Chocolate Dark Chocolate Chip M&M Cookies

Ingredients:

1 1/2 cups all purpose flour

1 3/4 cup whole wheat flour

4 ounces hot chocolate mix (not sugar free)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup M&Ms

1 1/2 cup semi sweet chocolate chips

Directions:

1. Whisk flour, cocoa mix, salt, and baking soda together

2. Cream the butter, sugar, and brown sugar until light and fluffy (about 3 minutes)

3. add eggs 1 at a time.

4. Add vanilla

5. Add dry ingredients to the wet mixture until combined. DO NOT OVER MIX

6. Fold in the M&Ms and semi chocolate chips

7. Chill dough for about 1 hour

8. Pre heat your oven to 350 degrees.

9. Use a cookie dough scooper and drop about 2 inches apart on baking sheets lined with parchment paper.

10. Bake them 1 sheet at a time for about 9 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

These cookies are super yummy because they are chocolatey without being too sweet.

MAKE THESE COOKIES!

XOXO

Chocolate Chocolate Chip M&M Cookies

My favorite snack are chips.  I love all chips.  Not all chips are equal.  But I would prefer a bad chip over some other salty snack.  My husband on the other hand loves sweets.  He has a major sweet tooth.  I have spoiled him with homemade baked treats since we have been married.  Today's recipe that I am sharing is for him.

These chocolate cookies are for chocolate lovers.  There is fudge chocolate pudding in them, semi sweet chocolate chip cookies AND mini M&Ms.  If you don't love chocolate there are not for you.  Also, if you don't love chocolate there is something wrong with you.  

Chocolate Chocolate Chip M&M Cookies

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 fudge chocolate pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 cup mini semi sweet chocolate chips
1 cup mini M&Ms

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 and M&Ms.
7.  Using a cookies scooper, scoop 2 tablespoons cookie dough on prepared baking sheet spaced 2 inches apart. 
8.  Bake for about 10 minutes or until lightly brown.  Remove and place on cooling rack.

When baking cookies I highly recommend parchment paper over foil.  Obviously if you do not have parchment paper use foil.  But if you use foil please keep a eye on your cookies as they can easily burn or stick to the foil.  I love parchment paper.  It makes clean up easy and it keeps cookies from burning.  Today I ran out of parchment paper and lined ONE sheet with foil.  The results were a few burned cookies on the foil sheet.  Bah!  You win some you lose some.

Eat well friends!

XOXO

Blueberry Banana Bread

I love living in a town with fresh produce.  I recently scored some fresh blueberries and wanted to make something yummy with it.  

I decided to try blueberries with banana.  Why not?  I make banana bread all the time.  Why not add some blueberries.

This bread came out super tasty.  The blueberries added a really nice flavor and it was a nice change to the traditional banana bread.

I love making mini loaves.  It allows me to get my bake on, try some creation, and then share with the ones I love.  What could be better?

Blueberry Banana Bread

Ingredients:
4 very ripe bananas
1/3 cup melted butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cup all purpose flour
1 cup fresh blueberries

Directions:
1)  Preheat oven to 350 degrees.  Spray a mini loaf pan with cookies spray.
2)  Mash bananas with a fork.
3)  In a mixer, mix butter and mashed bananas
4)  Mix in the sugars, egg, and vanilla extract.
5)  Mix in the baking soda and salt
6)  Add the flour and mix to combine.
7)  Fold in the blueberries by hand.
8)  Pour mixture into pan and bake for about 23-25 minutes.
9)  Cool completely before removing from pan.

This bread is super easy to make and only uses one bowl.  I think it's pretty fool proof.  The hardest part is finding enough ripe bananas since it does call for 4.  

Eat local produce!

XOXO

Reese's Pieces Chocolate Chip Cookies

There is just something about candy in chocolate chip cookies that is just so yummy.  I can never resist to add some sort of candy in my chocolate chip cookies.  

Chocolate chips ... Reese's pieces ... what a good combination!

Reese's Pieces Chocolate Chip Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg, room temperature
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoon cornstarch
• ½ teaspoon salt
• 1 cup mini chocolate chips
• Reese's Pieces

Instructions

1. Preheat oven to 350 degrees F. Grease a deep dish cookie pan or whoopie pie pan with cooking spray and set aside.
2. In a bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside. In a electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a spoon.
4. Drop 2 tablespoonfuls of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity.  Top with Reese's pieces candy.
5. Bake the cookies for about 12 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife or dump them over

El Husbee brought these cookies to work on Monday to share with his co-workers.  I need a kid to bad for.  

Enjoy the summer!

XOXO

Chocolate Chip Salt Caramel Ghirardelli Squares Cookies

Homemade cookies are always so good.  I guess when I mean homemade I mean freshly baked.  This cookie snob is not a fan of store bought cookies.

El Husby and I took a trip to World Market over the weekend to look at some outdoor furniture and home decor.  Our trip was not a complete fail as we came home with a bag of Ghirardelli squares.

Sometimes I feel it is hard being the husband of a baker.  First there is a lot of baked goods and if you are not a daily runner it can be hard on your waistline.  Second there is the constant wait for pictures before you can eat anything.  Than last not forget the constant questions on the finish product.  Is it good?  How good?  Would you eat it again?  Is it better than the last batch like it?  Can you eat all of them or should we give some away?

My poor Husbee was told not to eat these candy because I wanted to put them in cookies.  His face was torn between wanting the cookies and wanting to eat the candy in case I got lazy and did not make the cookies.  (I am guilty of this)

Since I yelled at him for letting the d-o-g lick my face/ear I felt bad and decided to make the cookies.

Chocolate Chip Ghiradelli Squares Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg, room temperature
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoon cornstarch
• ½ teaspoon salt
• 1 cup mini chocolate chips
• Ghiradelli Salted Caramel squares, unwrapped

Instructions

1. Preheat oven to 350 degrees F. Grease a deep dish cookie pan or whoopie pie pan with cooking spray and set aside.
2. In a bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside. In a electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a spoon.
4. Drop a tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
5. Bake the cookies for about 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife or dump them over 

These cookies were super easy to make.  I probably whipped them out in about 1 hour including baking time.  Please please please take the time to let the cookies cool inside the pan.  I know it's tempting to dig right in but the cooling processing is essential to keeping the cookies together.  

The cookies were very tasty.  However, you could not really taste the salted caramel.  I would say maybe night time I would sprinkle some sea salt on top of the cookie before baking.  With that said ... THESE COOKIES ARE DA BOMB!  So thick ... so chocolatey ... so good!  

Make these cookies!

XOXO