My Favorite Chocolate Chip Cookie

Nothing beats a really good chocolate chip cookie...and in turn nothing beats really good chocolate chip cookie dough. Just saying people. Anyway, before I hear too much about how I shouldn't eat the dough I will move back to the chocolate chip cookies themselves.

I am not a huge dessert person. There are very few desserts I have a hard time passing up. Brownies come in first. Then comes chocolate chip cookies. However, not just any chocolate chip cookies.

These chocolate chip cookies are my favorite and unbelievably hard for me to pass up. I have been making this recipe for years and years. You know, the make-it-by-heart-in-my-sleep years and years.

Which is why I try not to make them all the time, and I always try to deliver at least half to a cookie-loving neighbor.

These are my favorite chocolate chip cookie because they are rich, dense, and taste like cookie dough in baked cookie form. They are glorious people. Simply and divinely glorious.

My Little Men think I am a baking guru all due to these cookies. Heaven knows I don't bake enough to make me an actual guru. One bite of these cookies though and it doesn't matter that I don't bake much. The taste of this cookie is all they focus on.

Their feelings, and I quote, "You make good cookies mom!" Preach it boys.

Give these cookies a try. I am fairly certain you won't be hatin' life if you do.

ENJOY!

My Favorite Chocolate Chip Cookies
Our Best Bites

3/4 cup (12 Tablespoons) of unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup white sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup milk chocolate chips

Preheat oven to 325. Line a cookie sheet with parchment paper.

Mix the melted butter and the sugars until fully incorporated.

Add in the egg, egg yolk, and vanilla. Mix until smooth.

Mix in the dry ingredients. Add in the chocolate chips.

Scoop onto a parchment lined cookie tray. Bake 10-12 minutes. Do not over bake. Let cool for 5 minutes on cookie sheet and then transfer to a cooling rack.

Enjoy with a cold glass of milk.

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Cinnamon Banana Muffins

We like our bananas around here. Most of the time we just eat them up. Occasionally a bunch will get by us. When the bananas are past eating, the boys start begging for me to bake something. Sometimes we make Frosted Banana Bars or Double Chocolate Chip Banana Bread.

Lately we have been making the bread version of these muffins. I really liked the bread version of these muffins, but I am gonna be honest, it was a little high maintenance. Each time I made the recipe the loaves always turned out different. I knew the flavor was there, and just needed a better way to show it off.

Well, these Cinnamon Banana Muffins are the better way to show it off.

These muffins are spectacular! I have always loved anything with a crumb topping. Okay not anything, I am pretty sure if you put crumb topping on peas I would still not like them. I digress.

Another thing I love is cinnamon chips.

These muffins are packed with cinnamon chips.

The recipe makes a ton. Which frankly is good because I am pretty sure my boys each ate two before I was even done baking them all. I guess they couldn't help themselves. They weren't the only ones...I may have had a few myself. The whole family gave me two thumbs up. That says a lot, because yes they are known to give me two thumbs down accompanied with "Eww" and "Mom, this is not the best thing you have made."

So if you have a bunch of bananas just taking up space on your counter, I think you should make these.

Cinnamon Banana Muffins
yields 3-4 dozen

 crumb topping:
1/2 cup packed brown sugar
1/2 cup flour
3 Tablespoons unsalted butter

bread:
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup unsalted butter
3 cups sugar
3 eggs
6 ripe bananas, mashed
1 (16oz) container sour cream
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups flour
1 package cinnamon chips (I use Hershey's brand)

Preheat oven to 325 degrees.

Prepare the crumb topping by cutting the butter into the brown sugar and flour, creating a crumb topping. Set aside.

Combine the 1/4 cup sugar and 1 teaspoon ground cinnamon. Spray a muffin tin with cooking spray, then sprinkle a teaspoon's worth of the cinnamon sugar mixture into tins.

In the bowl of a mixer, cream together the butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon.

Mix the flour, salt, and baking soda.

Slowly mix the flour mixture into the bowl of the mixer. Add in about 1 1/2 cups at a time. Mix until completely combined.

Then mix in the cinnamon chips.

Fill each cup 3/4th the way full. Then sprinkle some of the crumb mixture over the top.

Bake for 25 minutes, or until a toothpick comes out clean. Let cool in the muffin tin. To remove from the tins, run a knife around the edge of each cup. Then gently lift each muffin out.

Now eat up and enjoy yourself!

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Shrimp Tacos

These Shrimp Tacos are ridiculous! Ridiculously awesome. Ridiculously easy. Just ridiculous I tell you.

Let me tell you a little story about how I was introduced to these lovely shrimptastic tacos.

First, a little back story. I am not a huge fan of shrimp. Or at least that is what I always thought. In the last couple of years I have had a few encounter with shrimp and much to my surprise I really rather liked it. Now all of those times the shrimp was fried. So naturally I liked it, because well who doesn't enjoy things fried?

The answer--very few of us do not enjoyed things fried.

I still convinced myself that I did not like shrimp unless it was fried.

So that is my back story. Fascinating I know. Jump to a few months ago when I was introduced to these awesome Shrimp Tacos.

I was in my backyard hanging with the Little Men. They were playing and playing and playing some more. We had already been outside all afternoon. As they kept playing I realized I hadn't even started dinner. Oh well, no one was complaining.

My backyard neighbor saw us outside and walked on over. Our yard is gloriously open to several other yards and our neighbors are just as glorious. She walked on over and we chatted for a bit. We chatted about Summer days. We chatted about how we both loved being outside in the sunny weather. Then it came up that I loved being outside so much that I hadn't even planned dinner.

Then she told me about her dinner and how yummy it had been. You guessed it, her dinner had been shrimp tacos. I said, "Oh yum!" She said, "Hey I still have some, let me go make you one!"

Then we went back and forth with the obligatory, "No you shouldn't" and "I insist".

The conversation ended with her running into the house and bringing me out a plate of shrimp tacos.

They were delicious. So delicious, I called her a week later and asked her how she made them. Then I made them for the whole family. The whole family loved them.

I have now made them several times. You know what this means? I guess I like shrimp.

I played around a bit and a new addition I made to the recipe was adding a bit of avocado sour cream. So good!

Give these Shrimp Tacos a try. They are so delightful.

Shrimp Tacos

1 pound of small/medium shrimp, peeled and tails cut off
1 Tablespoon butter
1 Tablespoon olive oil
1 Tablespoon minced garlic
McCormick's Grill Mates Mesquite Seasoning
1 packaged Spanish style yellow rice, prepared
shredded cabbage
shredded cheddar cheese
sour cream
1 ripe avocado
corn tortillas

Prepare the avocado sour cream by mashing up one ripe avocado and mixing in 1/4 cup sour cream. Salt to taste. Set aside.

Heat the olive oil in a saute pan over medium high heat. Melt the butter. Add in the garlic and saute for a minute. Add in the shrimp. Toss. Then let the shrimp cook on one side for 2-3 minutes. Then turn over and cook for another 1-2 minutes until the shrimp is pink. Sprinkle generously with the Mesquite seasoning. Toss to coat. Let cook 1 more minute. Remove from pan.

Serve shrimp immediately over a warmed corn tortilla. Layer the corn tortilla with a spoonful of rice, shredded cabbage, shredded cheese, 4-5 shrimp, and a dollop of avocado sour cream.

Go ahead and make yourself a couple. They are just little tacos after all.

Enjoy!!!

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Honey Vanilla Frozen Yogurt

A few years ago here on the blog I had a FROYO week. A whole week devoted to delightful frozen yogurt recipes. Yum that was heavenly. I went a little froyo crazy that year, and the whole family was pretty grateful I made that much frozen yogurt.

Fast forward to last year. I don't think I made any frozen yogurt. I didn't make one single batch of frozen yogurt. Well I just couldn't repeat that this year.

I christened our 2014 Frozen Yogurt Extravaganza with this unbelievable Honey Vanilla Frozen Yogurt.

The base for this frozen yogurt is one of our favorite Greek Yogurts--The Greek Gods Honey Vanilla. Seriously, guys, it is the best. With just a few more added ingredients it makes the best dang frozen yogurt ever.

I love making frozen yogurt because it requires just a few basic ingredients, you add in some extra pizazz, run it through an ice cream maker, let it set up just a bit more in the freezer and then you are ready to dig in.

I don't mind if I do. 

Happy FROYO eating!

Honey Vanilla Frozen Yogurt

1 24 oz Honey Vanilla yogurt
1 can sweetened condensed milk
1 vanilla bean
1 teaspoon pure vanilla extract
2 Tablespoons honey

Cut the vanilla bean open and scrape out the seeds. In a bowl, add in the yogurt, sweetened condensed milk, vanilla bean seeds, vanilla extract, and honey. Mix well.

Pour the mixture into an ice cream maker. Once the mixture is set up, pour it into a container. I drizzled a little bit more honey over the top. Then freeze for at least 2 hours until firm.

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Cauliflower Fried Rice

I know what you are thinking? You are thinking that this looks like some delightful fried rice and I must have accidentally typed in cauliflower in the title. However, I am here to tell you that while you are right about this being delightfully yummy fried rice I did not mess up on inserting cauliflower into the title.

For, in fact, this is indeed Cauliflower Fried Rice and there is not one grain of actual rice used in this recipe. Even though the rice is missing, the flavor is not. You know what else isn't missing? Vegetables! Lots and lots of vegetables. Seriously, this is the best dish to sneak in those vegetables. My kiddos totally ate this up, none the wiser.

Well, Oldest knew so he said he could tell, but I think that is only because he knew my sneaky tricks. The others who were kept in the dark about the veggies gobbled it down with no complaints. Thanks to the shredded chicken mixed into this Cauliflower Fried Rice it was a complete meal in a bowl.

I do want to clarify that the cauliflower in this dish doesn't mimic the exact taste of rice. I just want to be honest with you. However, the texture is super similar and even though it doesn't taste like rice, the flavor is awesome. Again, this was a hit with the family and I kind of felt like Super Mom for a minute realizing how many vegetables I just got my kids to eat. Woot!

You won't be sorry you gave this a try. Yum!

Cauliflower Fried Rice
adapted from Skinny Taste

1 head of cauliflower, rinsed
1 Tablespoon sesame oil
2 egg whites
2 eggs
salt
1/2 onion, diced
1/2 cup frozen peas
1/2 cup diced carrots
1 1/2 teaspoon minced garlic
5 green onions, sliced and divided white and green
1/4 cup low sodium soy sauce
2 cups shredded chicken
 
First, remove the core from the cauliflower and then let it dry completely. Chop the head of cauliflower into florets. Place half of the cauliflower into a food processor and pulse until the cauliflower has the texture of rice. Repeat with the rest of cauliflower.

Combine the eggs and the egg whites in a small bowl and beat with a fork. Season with salt.

Spray a wok with cooking spray and heat over medium heat. Add the eggs and cook them like scrambled eggs. Remove and set aside.

Add sesame oil to the wok. Saute the onions, scallion whites, garlic, peas, and carrots until soft. About 3 to 4 minutes.

Raise the heat to medium high and and then add in the cauliflower rice. Add in the soy sauce. Mix and cover. Let it cook for about 6-8 minutes, stirring frequently. Add in the egg and the chicken. Stir. Remove from heat and then mix in the green parts of the green onions. Mix in more soy sauce if needed.

Serve immediately.

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Glazed Lime Cookies

If these cookies were people, these Glazed Lime Cookies would be the classiest bunch of them all. Well maybe not as classy and ladylike as macarons, but these could be her almost as lovely friend from grade school.

These Glazed Lime Cookies are light and just crispy enough. They are refreshingly sweet and perfectly enhanced by the lime. They are summer in cookie form people. I know I often categorize my food by seasons, but I just can't seem to help getting immersed in the food of the season.

We use lime a lot in this house. Funny story, once we had some friends over for dinner...that isn't the funny part. We did our customary meal planning. We gathered up a few of our favorite recipes that we felt all coordinated together. It was only after making the dinner and moments before they arrived that we realized that FOUR of the things we made all had the name LIME in it. Hehehe. I guess we really do like lime. The whole night was lime-tastice. You won't hear me complaining.

So yes, we like limes. I had been wanting to try this recipe for awhile. I have had this recipe for years (like we are talking 10) and I just kept putting it off. Story of my life. Finally decided to add the ingredients to my grocery list, because that is like writing it in stone don't you know.

Then I made them. Then I ate them. Then I ate some more. I really rather liked them.

I will say this, they are a little more grown up of a cookie. My Little Men only like them so-so. Also, if you make cookies for the cookie dough, well this isn't really the recipe for you. This is definitely a needs to be in baked and glazed cookie form to be enjoyed at its best.

With all that being said, I also don't want to scare you off from these delightful cookies. They really are something special and are not your typical cookie. Like I said, they are way more sophisticated than your average chocolate chip. Good news though is that they don't require tons of work like a fore mentioned macarons.

Give these lovely cookies a try. Oh, and when you read that there is 1 cup of corn meal in them, yes that is correct. It seems weird I know, but trust me these cookies are not weird they are uniquely surprising and marvelous.

See.

Glazed Lime Cookies

cookie:
1 cup unsalted butter, room temperature
1 cup sugar
1 egg
4 teaspoons lime zest
2 Tablespoons lime juice
2 teaspoons orange zest
1/2 teaspoon almond extract
1 1/2 cups flour
1 cup corn meal

glaze:
3 1/4 cups powdered sugar
8 Tablespoons lime juice
2 1/2 teaspoon lime zest

Cream butter and sugar together until fluffy. Add in egg and beat until incorporated. Then add in the lime zest, lime juice, orange zest, and almond extract. Mix until blended. Add in the flour and the corn meal. Mix well. Chill the dough for 1 hour.

Preheat oven to 350 degrees. Spray baking sheets with cooking spray and sprinkle lightly with corn meal. Shape dough into 1" balls. Place on cookie sheet about 3" a part. Dip the bottom of a glass in corn meal. Using the glass, flatten the cookies to 1/4" thickness. Bake 14-16 minutes or until the cookies are light brown around the edges. Remove the cookies to a cooling rack. Let cool completely.

To make the glaze combine the powdered sugar, lime juice, and lime zest. Stir until smooth. Place the cooking rack with the cookies on it over a sheet of wax paper. Pour the lime glaze evenly over the cookies. Let the glaze set.

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Strawberry Lemonade Cookies

Oh guys, we are pretty much in the season of lemons. Eek. I am so excited. I have shared my 2014 lemon excitement already when I shared a recipe for Lemon Cheesecake Pie a few weeks ago.

Now with the sun shinning, the freshly mowed grass smell, later days, and school almost out for the Summer bring on the lemons. Bring it.

Just after my love of all things lemon, is my love of all thing Strawberry Lemonade. How can a person not love something that combines strawberries and lemons?!
 
So I kind of had to make up a cookie recipe for Strawberry Lemonade Cookies. Then I kind of had to eat half a dozen cookies.

They were that yummy.

Pretty and yummy.
 

These cookies make me happy. They are perfectly chewy with the right hints of strawberry and lemon. They are Summer in cookie form.

In fact, when I baked these up the Little Men were playing outside in the sunshine. Birds were chirping. Lawn mowers were running. My yard was full of bicycles, balls, and shoes. There was laughter and shouting.

The sounds of summer.

When the boys were done playing, the cookies were waiting for them.  They happily devoured these Strawberry Lemonade Cookies. They were a hit.

Give a try.

Strawberry Lemonade Cookies
makes about 2 dozen
 
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
1 Tablespoon lemon juice
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 3.4oz strawberry Jello pudding mix, dry
zest of one lemon

Preheat oven to 350 degrees. Lightly grease a baking sheet.

In the bowl of a mixer, cream together the butter and the sugar until fluffy. Add in the eggs and the vanilla. Then mix in the lemon juice.

In another smaller bowl, whisk together the flour, salt, baking soda, and strawberry pudding mix. Add in the dry ingredients to the wet ingredients. Mix until well incorporated. Then add in the lemon zest.

Using a cookie scoop, drop scoops about 2 inches apart. Bake for 10 minutes. Cool on a cookie rack.

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Homemade Cream of Chicken

Way back in the beginning of my culinary exploits as a newly wedded wife I had a very teeny tiny arsenal of recipes I made. My pantry was pretty boring and basically stocked. I used a lot of canned this and packaged that.

One of my solid gold go-to ingredients was the ever versatile , if not a wee bit boring, can of cream of chicken soup. I pretty much used it in everything.

Like I said, not so much a cooking wizard.

Now, I am not bagging on the can of cream of chicken soup. It has its place in the recipe world. I am just bagging on my own overuse of the can.

So as years went by, I tried to kick the can. Not to be mistaken with the bucket or the curb. I pretty much succeeded. The only problem: sometimes a recipe you desperately want to make calls for a can of cream of chicken soup.

What's a cook to do?

Well, she is just gonna make some cream of chicken soup from scratch. No can necessary.

You know something, the from scratch cream of chicken soup was super easy to make. Plus, it was yummier and it is WAY healthier for you.

I am pretty positive now I am going to make my cream of chicken soup from scratch from now on.

I think you should give it a try.

Then you can say you made your cream of chicken soup from scratch and I promise you will feel all June Cleaver-ish.

Homemade Cream of Chicken Soup

equivalent to one can of soup

2 Tablespoons flour
3 Tablespoons unsalted butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

Melt the butter in a small saucepan over medium high heat. When the butter is melted, whisk in the flour and continue to whisk until the flour is smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and the milk. Return to the heat and bring it to a gentle boil, whisking constantly until the soup thickens. Take off heat. Then add the salt and pepper.

Soup will thicken as it sits. Use as called for.

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Lemon Cheesecake Pie

Oh Lemon Cheesecake Pie, you had me at Lemon AND Cheesecake AND Pie.

Oh,  AND again at lemons, just so you know how much I love lemons.

The lemons have come out to play!! Can you sense that Spring is in the air and that Summer is nipping at its heels?

 I am pretty excited about this pie. I am excited that I made it. I am excited that it was pretty. I am ecstatic that I got to eat it...well not the whole pie...just a piece...or two...

When I was growing up I would pick a piece of pie over a piece of cake any day. My pie of choice was Marie Callender's Sour Cream Lemon Pie. We didn't have it often, which made it that much more special.

This isn't a knock off recipe for that pie. While I sure loved that Sour Cream Lemon Pie, it was missing two of my favorite things. That would be a good graham cracker crust and some cheesecake.

Well, don't worry (cause I know you were) this Lemon Cheesecake Pie takes care of that. Bam graham cracker crust and cheesecake meet yourselves some lemon.

Go ahead and fall in love.

I won't judge you if you lick the screen right now.

Now after you lick the screen, you probably should make the pie because the screen might look as pretty as the real thing, but it won't actually taste like pie. Just in case you didn't know that. Hehehe.

Now go get your lemon on and start enjoying nicer weather!

Lemon Cream Cheese Pie
adapted from Top Secret Recipes

crust:
2 cups graham cracker crumbs
6 Tablespoons unsalted butter, melted
3 Tablespoons sugar

cheesecake filling:
1-8oz package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg

lemon filling:
1/2 cup sugar
2 Tablespoons cornstarch
pinch salt
1 cup water
2 egg yolks
2 Tablespoons fresh lemon juice
1 Tablespoon unsalted butter

Preheat oven to 350 degrees.

Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Then press the mixture into a pie pan. Set aside.

Prepare the cheesecake filling mix by combining the cream cheese, sugar, vanilla, and egg with a mixer. Mix well until smooth. Pour the mixture into the graham cracker crust. Bake for 30-35 minutes until center is set and cooked.

Let the pie cool while preparing the lemon filling.

For the lemon filling start by combining the sugar, cornstarch, salt, and water in a small saucepan. Bring it to a simmer over low heat, stirring frequently.

Whisk in egg yolk. Then add in the lemon juice and butter. Keep stirring. Once the mixture simmers immediately remove it from the heat. Pour the lemon filling over the cream cheese filling. Let the pie cool.

Once the pie is cool, chill the pie for at least 3 hours.

Serve with whipped cream.

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Frito Taco Stack Up

One of our family go to meals is tacos. We pretty much love them. I am often trying to revamp our family favorite meal into other types of recipes.

So far we have added Taco Casserole and Taco Soup.

Now we have another taco inspired recipe for family dinner. This one is amazing and was an instant winner with the whole family!

Meet Frito Taco Stack Ups.

Well, hello there my delicious little friend. You are like a delightful fiesta on top of possibly the world's best chip ever. So, yeah I like Fritos.

Fritos are the base for this taco revamp. The taco meat mixture has a little more umph than regular taco meat. The pinto beans and corn kind of rock this dish. Adding corn to a basic taco dish really makes it yummy. Then just like a taco, you top this lovely taco stack up with shredded lettuce, cheese, sour cream, and a splash of hot sauce.

Yeah, it is perfect.

This meal also can be portable simply by opening a lunch-sized bag of Fritos and serving all the makings in the bag and dropping in a spoon. Bam! Taco in a bag.

Anyway you make it, it is yummy and family friendly.

Frito Taco Stack Up

1 lb of hamburger
1 1/2 teaspoon minced garlic
1 8 oz can of tomato sauce
1 can Rotel
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed

Fritos, either individual bags or portions from a regular bag
shredded lettuce
shredded cheese
sour cream
hot sauce

Cook hamburger and garlic in a saute pan. Drain.

Add in the tomato sauce, Rotel, chili powder, cumin, oregano, and salt. Stir to combine. Turn heat to low and cover. Allow the mixture to simmer for 20 minutes, stirring occasionally.

Add in the corn and beans. Stir. Allow to cook for another 10-15 minutes. Stirring occasionally.

To assemble the taco stack up, layer a pile of Fritos on a plate. Top with about 1/4 cup amount of taco mixture. Top with lettuce, cheese, and sour cream. Drizzle hot sauce lightly over the top.

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Avocado Brownies

Yes, you read that right. That delightful photo of some pretty yummy looking brownies does say AVOCADO Brownies. That definitely means that there is avocado in those there brownies.

Now, don't "p'shaw" me just yet. Let me tell you how fabulous these brownies are before you question my sanity of actually baking brownies with avocado in them.

These brownies are fabulous. They are dense. They are rich. They taste nothing like avocados.

No don't get me wrong, I like avocados. Actually I like them a whole bunch. I however, do not want my brownies to really taste like an avocado.

However, that wonderful denseness and richness I mentioned earlier is due in large part to those sneaky avocados.

I understand that you might be skeptical. I was a little too. Just a little. However, there was one in our house that was really skeptical. In fact he was so skeptical that I had to force him to try some. I had to force my kid to eat a brownie.

Wow. I never thought that would happen.

He took one bite. He chewed that one bite slowly with a lot of trepidation. Then he finally smiled at me and said,

"Mom! I can't taste the avocado! I think they are magic!"

Why yes, yes Little Mister they are magical and they made these brownies to die for.

The other great thing about baking your brownies with some avocado is that you can convince yourself they are healthy because you know, you cooked them with vegetables.

I will speak the truth and then not again.

These brownies are just as delightfully indulgent as regular brownies and are not really any healthier for you. Like maybe a smidge and that is all.

Now with that being said, you can promptly ignore that truth and go back to the whole these brownies are healthy way of thinking and without guilt help yourself to two.

That is what I would do.

Avocado Brownies
adapted from Tracey's Culinary Adventures

1 cup extra dark chocolate chips
2 oz unsweetened chocolate, chopped
4 Tablespoons unsalted butter, cut in pieces
1/2 avocado, mashed
3 Tablespoons unsweetened cocoa powder
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup flour
1/2 cup extra dark chocolate chips

Preheat oven to 350 degrees.

Line an 8x8 baking dish with parchment paper. Spray parchment paper lightly with cooking spray.

Add the 1 cup extra dark chocolate chips, unsweetened chocolate, and the butter to a microwave safe bowl. Microwave for 1 minute at 50%. Stir. Then microwave in 30 second intervals, stirring each time until the chocolate is smooth. Add in the mashed avocado and cocoa powder and whisk until smooth. Set aside.

In a another bowl, lightly whisk the eggs until slightly frothy. Then whisk in the sugar, vanilla, and salt. Add in the chocolate mixture. Whisk to combine. Stir in the flour with a spatula.

Pour the batter into the 8x8 pan and spread out evenly. Sprinkle the 1/2 cup of extra dark chocolate chips evenly over the top.

Bake the brownies for 35 minutes, or until the a toothpick test comes out almost clean. They are better slightly underdone then too done.

Allow the pan of brownies to cook on a wire rack. Pull out the brownies by the parchment paper. Cut up into squares.

Happy Recipe Thursday and happy eating!

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Zuppa Toscana

This winter my favorite soup, Italian Wedding Soup has been challenged by this recipe for Zuppas Toscana. I LUHHHVE it. Like so much. Previous to this winter I had never tried it. I had not even ever had the original version at Olive Garden.

Shock. Gasp.

No I do not live under a rock. I just never go to Olive Garden. Okay, so I hardly ever get out. Ha!

There were so many people telling me I needed to try it, that I gave into peer pressure and I decided to finally make Zuppas Toscana. 

Friends, I slurped it greedily out of my bowl and then I proceeded to lick my bowl. Then I had another bowl and repeated the previous process. Then I had another bowl the next day for lunch. People, that means I ate it for leftovers. You know me and leftovers. So...that is basically my must-eat-this-it-will-be-heavenly stamp of approval.

This soup has Italian sausage, potatoes, spinach, and bacon. Basically a few of my dearest loves are all in this soup. Only the most divine ingredients for me. Seriously it is no wonder I love this soup.

This soup is hearty enough for winter, but light enough to be made in all the other seasons. This is an all year kind of soup. If you have never made it, then I very strongly recommend the recipe for this bowl of goodness.

So let's recap shall we--

-never had Zuppas Toscana before

-made it

-loved it

-had it for leftovers

-if you haven't had it, make it

That is it in a nutshell.

Enjoy friends!

Zuppa Toscana

adapted from The Recipe Critic

5-6 pieces of bacon, cut up

4 potatoes

6 cups chicken broth

1 onion, finely diced

1 1/2 teaspoon minced garlic

1 lb mild Italian sausage

2 cups heavy cream

2 1/2 cups roughly chopped spinach

1/4 teaspoon red pepper flakes

salt and pepper to taste

Cook the bacon in a frying pan. Remove pieces once they are cooked, but before they are really crispy. Set aside on a paper towel. 

Peel the potatoes. Slice each potato in half lengthwise and then cut each half into 1/4" slices. Add the chicken stock to a large pot. Bring the broth to a boil. Add the potatoes into the boiling broth.

As the potatoes cook, saute the Italian sausage into a pan. Cook just short of being completely cooked. Drain off the fat. Add in the garlic and onion. Saute the mixture together until the sausage is golden and the onions are translucent. 

Once the potatoes are tender, add in the sausage mixture and the spinach. Let the mixture boil for a couple of minutes. Long enough for the spinach to start to wilt.

Reduce the heat and add in the cream, red pepper flakes, salt and pepper. Cook until the soup is heated through.

Top with bacon and serve.

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Raspberry Coconut Bars

We lived in Ohio for 5 1/2 years. We have been gone for 2 1/2. CRAZY.

I had an awesome group of friends in the great OH. There were lots of girls nights out and girls nights in. There was frequent dinner trips to PF Changs. There were Just Dance dance parties. There was hanging out "just cause we need a break". Our kids played together. Oldest is still betrothed to one of my favorite friend's oldest lovely lady.

We will make that happen.

Why all the nostalgia? Hey I am prone to be all reflective and sappy. Actually, it happens quite frequently. I think it is due to my increasing in years. Haha!

These lovely Raspberry Coconut Bars make me think of Ohio. I first had it at a recipe exchange I had in Ohio. In fact, I think it might have been my very first social thing I ever did in Ohio. These recipe exchanges happened for about a year. We would come and bring a yummy dish and have the recipe available to hand out. Sometimes we had themes. Some of my favorite recipes have come from these recipe exchanges.

My friend brought this dessert. I remember really liking it. I grabbed a copy of her recipe and I tucked it away with all my other recipes.

I never made it. Until now that is.

I do that ALL the time. This recipe made it through my twice a year weeding out process. I just kept skipping over it. I partly blame Pinterest. Since the recipe was on paper and not online, I never saw it.

Finally I am done passing it over. The Raspberry Coconut Bars have been made. The Raspberry Coconut Bars have been eaten. The Raspberry Coconut Bars have been enjoyed!!

Yes, they have.

                     

Raspberry Coconut Bars

2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted unsalted butter
2 2/3 cups flaked coconut
1 14 oz can sweetened condensed milk
1 cup raspberry jam
1/2 cup milk chocolate chip
1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Combine the graham cracker crumb, sugar, and melted butter for the crust. Line a 9x13 pan with parchment paper. Spread the crust mixture evenly into the parchment-lined pan. Press the crumbs into the pan until it is compact.

Sprinkle the coconut over the crust. Drizzle the sweetened condensed milk evenly over the coconut.

Bake for 20-25 minutes, or until lightly browned.

Cool slightly. Spread the jam over the bars. Chill for 3-4 hours.

Melt the chocolate in small Ziploc bags. This will take just over a minute. Cut a hole in the tip of each bag. Drizzle the chocolate over the top of the chilled bars. Drizzle milk chocolate first in one direction and then white chocolate second in the other direction.

Let the chocolate set up a bit. Remove the bars from the pan using the parchment paper. Cut into bars.

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Cherry Chocolate Chip No Bake Cheesecakes

So it isn't a secret that I LOVE mason jars. I make an excuse to use them for everything. One of the best things to do with mason jars? That would of course be putting dessert in the jar.

Mini jars...aka jelly jars...are the best because the whole serving is just for you.

A whole dessert just for me? Yes, please.

A few weeks ago for Valentine's Day I made these itty bitty no-bake cheesecakes for the boys' teachers. They were so easy to put together AND they were really yummy.

That is a win-win in my book.

I honestly can't decided what my favorite part of this dessert was. Well, of course, besides the jar. I can't eat the jar, so that doesn't count. I love cherry pie filling. I love cheesecake. I love chocolate chips. I love graham cracker crusts.

You can see where my dilemma lies.

Basically it was all my favorite part. The Hubs especially liked the mini chocolate chips with the cherry pie filling. I may or may not have also gotten a request for this recipe from Oldest's teacher. That is how you know it is yummy right?

Well Mrs. Youknowwhoyouare (that may not be her name...just sayin'), here is the recipe for Cherry Chocolate Chip No Bake Cheesecakes just for you and for all my closest bloggy, Pinterest, Facebook friends.

Cherry Chocolate Chip No Bake Cheesecakes
makes 8-10 mini jelly jar pies

Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

Cheesecake:

8 oz cream cheese, softened

1/2 cup sugar
8 oz  container of cool whip, thawed
1/2 cup mini chocolate chips

cherry pie filling

Make the crust by combining the graham cracker crumbs, melted butter, and sugar until completely mixed. Press 2-3 TBS worth into the bottom of each mason jar. Press down firmly in each jar.

To make the filling, whip the cream cheese and sugar together with a hand mixer. Beat until smooth. Next, mix in the cool whip. Fold in the mini chocolate chips with a spatula.

Spoon about 1/4 cup of the mixture over the crusts in each jar. You want to make sure to leave enough room in the top of the jar to still hold the cherry filling.

Top each cheesecake with a heaping spoonful of cherry pie filling.

Refrigerate for at least 4 hours.

Serve from the refrigerator.

Enjoy, friends!!

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Guava BBQ Kahlua Pork Quesadillas

A couple of weeks ago I kind of went on and on about a certain eatery in Hawaii that served this guava bbq kahlua pork quesadilla. I may or may not have mentioned that I loved it so much I just shoveled it into my face and got the insanely awesome guava bbq sauce all over my bathing suit.

At the time I was actually posting a recipe for Slow Cooker Kahlua Pork. 

I couldn't help but talk about our Hawaii quesadilla experience then because the basis for the quesadilla was kahlua pork. When we decided we wanted to recreate the Guava BBQ Kahlua Pork Quesadilla, we knew we had to start with the Kahlua Pork before we could move on to the quesadilla.

Well friends, with the Slow Cooker Kahlua Pork we took care of that part.

Yum and Yum.

That meant that I could move on to the Guava BBQ part of the Guava BBQ Kahlua Pork Quesadilla.

This sweet, slightly smokey, and just spicy enough guava bbq sauce is delightful. This recipe was years in the making people. Right when we got back from Hawaii I actually tried to find a recipe for guava bbq sauce.

That was a big fat no go. I couldn't find one.

At least not right away.

Then after a lot of searching, some mixing, and a little pinching of that and pinching of this, I finally concocted a recipe that was quesadilla worthy. Well, pretty much lick off the spoon, my fingers, and right off my face good.

Now that I have both the Kahlua Pork and the Guava BBQ Sauce you know what that means?

Okay, so you totally know what it means. I have been talking about it non stop this whole post. I am being more than transparent about my love for that once-ate-that-one-time-I-went-to-Hawaii quesadilla.

Now I don't have to go back to Hawaii to have my favorite quesadilla. Don't get me wrong, there are a million other reasons to go back to Hawaii, it just doesn't need to be the quesadilla.

Guys I am so excited.

You should be too. This quesadilla is like super grand.

Now that I have brought the Guava BBQ Kahlua Pork Quesadilla back into my life I feel like I need to pass on that love.

And...You're Welcome!

Enjoy Peeps. Don't worry about the napkins. You won't want to waste some of the sauce on some stinkin' napkin.

Guava BBQ Kahlua Pork Quesadillas

Ingredients:

Kahlua Pork recipe (can use left overs from original dinner)

guava barbecue-
1 cup cold water
1 cup guava paste
1/3 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup tomato paste
1/4 cup lemon juice
2 Tablespoons minced onion
1 Tablespoon ginger paste
1 Tablespoon soy sauce
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1/2 jalapeno, seeded and finely diced
salt and pepper

monterey jack cheese, shredded
cheddar cheese, shredded
tortillas
butter

Use left overs of this Kahlua Pork recipe.

Prepare Guava BBQ Sauce by putting all of the ingredients but the salt and pepper into a sauce pan. Bring the mixture to a simmer on medium high heat. Whisk the mixture frequently. Once it is at a simmer, add in salt and pepper to taste.

Reduce the heat to medium low. Let it low simmer for 10-15 minutes. If the mixture gets too thick, add small amounts of water to thin out.

Cool the barbecue sauce.

To assemble the quesadillas, start with 1 tortilla. Spoon 2-3 spoonfuls of sauce on the tortilla and spread it around. Sprinkle with cheddar and monterey jack cheese. Add a layer of Kahlua pork. Sprinkle with a little more cheese. Drizzle with a bit more bbq sauce. Top with the other tortilla.

Melt  a tablespoon of butter in a frying pan over medium heat. Cook the quesadilla in the melted butter. 30 seconds to 1 minute on each side. The tortilla should be golden on each side and the cheese should be melted.

Serve immediately. Serve with a side of Guava BBQ Sauce.

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linking up:
Thirty Handmade Days, The 36th Avenue,
The Idea Room, Whipperberry

Frozen Hot Cocoa

I know it is like Arctic Tundra 2014 in most parts of the US, well that includes us over here. Even with all the snow and chilliness, I still really craved a Frozen Hot Cocoa.

I figured I could just put on more layers, light a fire, and turn up the heat. Then it wouldn't matter if it were below zero outside. I would still be toasty enough to treat myself to a frozen hot cocoa.

And what a treat it was.

Guys, so good. I mean like SOOO good. Like Serendipity's good. Okay, so I actually have never had a Frozen Hot Cocoa from Serendipity's. Even though I have been to NYC, I was only there for 4 hours and there wasn't time to fit that in. I probably should go back there someday and have one.

Until then...

...well I can't imagine it tastes any yummier than this Frozen Hot Cocoa I made in my very own kitchen, so I am good.

SOOOO good.

I was skeptical how much a frozen Hot Cocoa could taste like a Hot Cocoa. Guys, IT DOES.

This frozen concoction tastes just like hot cocoa. Richer, and thicker, milkshake-like hot cocoa.

We very happily all slurped and sucked every drop of this Frozen Hot Cocoa down.

So even though it is all frozen outside, at least in most places, it is worth turning the inside of your house into a tropical get away to justify making yourself this yummy Frozen Hot Cocoa.

Frozen Hot Cocoa

4-5 cups chocolate ice cream
2 cups milk
1/4 cup sugar
1/4 cup brown sugar
1/4 cup ground cinnamon

whipped cream
chocolate sauce

Combine all of the ingredients in a blender. Blend until all the ingredients are completely incorporated. Top with whipped cream and drizzle with chocolate syrup.

Drink up. Enjoy.

Thanks for reading lovelies!

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Thirty Handmade Days, Whipperberry, The Idea Room,
The 36th Avenue

Homemade Root Beer

The other day I got the hankerin' for some root beer. So, I just said hankerin'. I felt it was appropriate to use the word hankerin' since the hankerin' was for root beer.

That was like four hankerin's. That is a lot of pretending to be a cowgirl that just happened.

I just couldn't help myself. I blame the root beer.

This homemade root beer is so yummy. You may be questioning the need to make homemade root beer when it is so easy to pick up a 2 liter at the grocery store.

Well, first, how cool is it to say you made your own root beer. It is pretty cool. Now I know, because now I can say I have made my own root beer. I do feel pretty cool.

Second, it is insanely easy and tastes so very yummy.

My Little Men thought it was pretty awesome that we made our own root beer. They happily sucked every drop of it down. The Hubs was pretty sad he was at work when the root beer making occurred. I assured him that it was so easy we could whip him up some when he got home.

I feel a new obsession coming on. Homemade soda.

Give it a try. You just might find the whole process kind of amazing.

Homemade Root Beer

3/4 cup sugar
3/4 cup boiling water
1 teaspoon root beer extract (I use McCormick's brand)
4 1/2 cups of club soda (about 1 liter), chilled

Chill the club soda. Measure boiling water. Add the sugar into the water. Whisk until the sugar is dissolved. Add in the root beer extract. Mix. Refrigerate to cool it down, and keep it in the refrigerator until you are ready to serve.

Combine the chilled club soda with the root beer mixture. Stir to mix. 

Serve immediately.

I hope you and your family enjoy making Homemade Root Beer as much as we did.

Which we did, quite a lot. Especially this one.

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Orange Dream Jello Dessert

When I was first married, I got asked to teach a class at church on salads. The cute girl who asked me to teach gave me a couple of salad recipes as a starting off point. One of the salad recipes she gave me was for this Orange Dream Jello Dessert.

If you are a little perplexed, thinking to yourself, "Hey you just said it was a salad demonstration! Why are you talking about this dessert?"

Let me clarify, she called it a Jello Salad. However, over the years we have chosen to have this lovely little orange ditty for dessert. Hence, why we call it Orange Dream Jello Dessert. This recipe is Orangey, made of Jello, and altogether super dreamy. Not like Ryan Reynolds super dreamy (I care a great deal for the Ryans Squared), but pretty close. This dessert is super creamy, but still Jello. The orange flavor is divine and completely enhanced by the lemon Jello. Seriously love this Jello treat.

Again, hence the name Orange Dream Jello Dessert.

This is a really easy dessert, or side dish if you want, to make. The hardest part is being patient while the Jello sets up. You know what I am talking about. Oh the waiting! Oh the telling the children every 5 minutes they still have to wait. Oh the sacrifice we make for Jello. I know, I know, I am being a tad over dramatic.

So basically if you can get past the waiting, this dessert is simple and dreamy. Two of my favorite things.

Enjoy Peeps!

Orange Dream Jello Dessert

Printable Recipe

1 box of lemon cook and serve Jello pudding
1 (6oz) box of orange Jello
7 cups water, divided
1 1/2 cups sugar
whipped topping
1 can mandarin oranges

Combine the lemon Jello, sugar, and 4 cups water in a large saucepan. Being to warm the mixture on medium high heat.

At the same time, begin to warm the remaining 3 cups of water in another sauce pan. Eventually you will need this water to be at a boil.

Stir the lemon Jello constantly until it starts to boil and thicken to meringue consistency. Remove from heat.

When the other water boils, remove from heat and add in the orange Jello. Stir until the Jello dissolves.

Next add in the orange Jello to the lemon Jello mixture. Whisk everything together. Pour the Jello into a 9x13 baking dish. Refrigerate until set. At least 4 hours. I let mine set overnight.

Once ready to serve, cut and dollop a bit of whipped topping over each serving. Garnish with individual slices of mandarin oranges.

Thanks for reading!

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Spicy Peanut and Pork Noodles

Right after Thanksgiving this year a funny thing happened.

Okay, so maybe not funny like HAHAHA gut bust funny, more like weird and unexplained funny.

Shortly after Thanksgiving I lost all and any desire to cook. To be honest, I also lost most desire to eat.

Nothing sounded good...EVER. The thought of cooking had similar effects to doing a downward dog position in yoga when you just want to curse your hamstrings for not being flexible enough. AND then you remember that this is yoga and you are supposed to be zen instead of cursing.

Basically food wasn't so much enjoyable. Then I started getting stomach aches every time I ate. Ack.

Don't worry, I still ate. I just didn't enjoy it. Good news is that I didn't pack on any holiday pounds.

I have no clue what was going on. I was sick off and on. I was experiencing higher than normal stress. AND just to clarify, I am absolutely NOT pregnant. Who knows. All I do know, is it really effected how I fed my family.

Since I never wanted food or to cook, there was a serious lack of meal planning. There was a lot of breakfast for dinner, plain pasta, quesadillas, sandwiches, and take out. Basically if it was easy, that is what I made.

It was really sad. My Little Men didn't seem to mind, but I felt really bad.

About a week ago, I was making a basic list for the grocery store. You know things like milk, eggs, bread, etc. Out of nowhere I suddenly had the desire to make something. I gathered my to try recipe pile. I picked a recipe. I bought the needed ingredients.

I went home, and I made dinner. I actually made dinner and I enjoyed making it.

What I made was this delicious Spicy Peanut and Pork Noodles.

These noodles were SO good. For the first time in a long time I actually enjoyed dinner. I even ate them for leftovers the next day. The whole family loved these noodles. They are a little less peanut buttery than THESE NOODLES that we also love. They also have the lovely addition of ground pork. While the title of the recipe says spicy, they are just spicy enough. None of my boys had any problem eating them.

The recipe comes together really quickly. It is also really filling, which really helps me out with a houseful of boys.

I can guarantee this is going into our normal rotation. A normal rotation which I am trying to get back into effect.

Fingers crossed for the return of my appetite, normal meals, and LOTS more of these Spicy Peanut and Pork Noodles.

Spicy Peanut and Pork Noodles
peanut blossom

Printable Recipe

Ingredients:

1 cup chicken stock
1/4 cup low sodium soy sauce
1/4 cup hoisin sauce

1 Tablespoon vegetable/canola oil
1 lb ground pork
1/4-1/2 teaspoon of red pepper flakes
4 green onions, green and white parts, sliced and divided
1 Tablespoon minced garlic
1/2 teaspoon ginger paste (or ground ginger)
2 Tablespoons creamy peanut butter
1 lb linguine noodles

Start water boiling too cook the pasta in. Cook pasta while preparing the rest.

Whisk the chicken stock, soy sauce, and hoisin sauce together in a small bowl. Set aside.

Heat the oil in a saute pan over medium heat. Cook the ground pork until no longer pink. Add in the pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Cook for another 1-2 minutes.

Add in the sauce made earlier and the peanut butter. Combine completely. Once the sauce bubbles and starts to thicken turn the heat down.

Drain the noodles. Add the meat and sauce to the drained noodles. Toss to coat.

Serve topped with the extra green onions.

SO GOOD!
Enjoy!

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