Friday, February 17, 2017

Strawberry Coffee Cake Mini Muffins

I love little treats that are the perfect pairing to my morning cup of coffee. I didn't want a big ole muffin, which is just an excuse to eat a cupcake for breakfast. The strawberries keep these little guys fresh and light, and who doesn't love the smell of freshly baking brown sugar and cinnamon streusel in the morning?!

- 1/4 cup softened butter
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups finely chopped strawberries (make sure they're small since these are going in mini muffins!)

- 1/4 butter, melted
- 1/3 cup flour
- 1/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon

1. Heat oven to 350. Either line the mini muffin pan with paper liners or grease very well.

2. In a large bowl, combine the butter and sugar. Stir in the egg and vanilla.

3. In another bowl, combine the flour, baking powder, and salt. Alternate adding this mixture and the milk to the butter bowl. Stir until everything is combined. Lastly, stir in the strawberries. Spoon batter into muffin tins.

4. Combine all the topping ingredients. Sprinkle generously over muffins and then bake for 15 minutes.

Source: The Comfort of Cooking

Friday, February 10, 2017

Pico de Gallo

As I sit here the day after we were pummeled by a foot a snow I'm reminiscing about our honeymoon to Riviera Maya a few months ago. Noshing on pico de gallo poolside, sipping a stiff margarita, and soaking up entirely too much sun.

I could eat this stuff everyday. Super fresh, zesty from the lime, and just enough heat from the red onions and jalapenos. I highly recommend enjoying this with authentic Mexican tortilla chips and a stiff margarita or three.

- 5 Roma tomatoes, seeded and finely diced
- 1/2 large red onion, finely diced
- 1 jalapeno, seeded and chopped finely
- 1/2 bunch of cilantro chopped finely
- 3 garlic cloves, minced
- 1/2 of a large line, juiced
- salt and pepper to taste

1. Mix the tomatoes, red onions, jalapeno, cilantro, and garlic together. Add the lime juice, and salt in pepper. Stir to coat.

That's it!

Source: The Girl Who Ate Everything 

Saturday, February 4, 2017

No Bake Cookie Dough Bites

Now you can enjoy cookie dough without that whole salmonella risk thing.

Although, I have to say, as paranoid as I am of getting a foodborne illness I've never once worried about eating raw cookie dough or brownie batter. Not ummm, like I do it all that often.

- 1/3 cup butter, softened
- 1/3 brown sugar
- 2 teaspoons vanilla
- 1 cup flour
- 1 teaspoon white sugar
- 3/4 cup semi-sweet chocolate chips
- 2 cups semi-sweet chocolate chips

1. Line a baking sheet with wax paper. In a bowl mix the butter, brown sugar, and vanilla. Slowly stir in the flour and white sugar and mix until it reaches cookie dough consistency. I've had to use my hands towards the end in a kneading fashion. Stir in 3/4 cup chocolate chips. Form 1 inch balls and place them on the wax paper pan and freeze for 15-30 minutes.

2. Over a double boiler melt the 2 cups of chocolate chips. Dip the cookie dough balls in the chocolate until completely covered then place back on the wax paper. Place back in the freezer until hardened. Feel free to add toppings like sprinkles, sea salt, cookie crumbs or nuts!

Source: I Heart Naptime


Thursday, January 26, 2017

Lemon Raspberry Scones

If you're busy in the morning like we are in our house, you probably need a yummy grab n' go breakfast. These lemon raspberry scones are the perfect combination of sweet, lemony, crumbly goodness that pair perfectly with your morning coffee!

- 1 stick butter, cold
- 2 cups flour
-  1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 large lemon, zested
- 3/4 cup heavy cream
- 3/4 cup frozen raspberries
- parchment paper

- 1/2 large lemon, juiced
- 1 cup powdered sugar

1. Heat oven to 425. Cut butter into 1/4 pieces and keep cold in the refrigerator.

2. Combine the flour, baking powder, sugar, salt, and lemon zest. Add the butter and work in with your hands until the mixture resembles a course meal (this takes a few minutes and a good amount of elbow grease). Add in the frozen raspberries, stir,then drizzle in the heavy cream. Stir until the dough clumps together.

3. Place the dough on parchment paper on a baking sheet. Shape the dough into a 7-8 inch square that's about 1/4 inch thick. Cut into little triangles. Bake 15 minutes.

4. To make the glaze, combine the lemon juice and powdered sugar. Make to taste, adding more sugar or lemon juice until desired consistency and taste is reached. Make sure scones are cooled when you glaze.

Source: Flour Arrangement

Friday, January 6, 2017

Red Pepper and Corn Taquitos

So how's everyone's New Year's diet going? At only Day 6 of 2017 I hope you're all still going strong.

Believe it or not, this recipe isn't bad for you! Well...ok the original recipe isn't bad for you I just never buy "fat free" "2%" "low fat" so I opted to use good ole full fat versions of the ingredients. If you're looking to cut cals, click the link at the bottom for the figure friendly version.

-2 teaspoons olive oil
-1/2 white onion, diced
-1/4 teaspoon salt
-1/2 red bell pepper, diced
-1/4 green bell pepper, diced
-2/3 cup corn (frozen or canned)
-5 ounces cream cheese
-1/2 cup shredded pepper jack cheese
-1/4 teaspoon chili powder
-1/4 teaspoon cumin
-6 inch tortillas
-Cooking spray
-paprika and garlic powder

1. Heat oven to 425. Spray baking sheet with cooking spray.

2. In a pan, heat the olive oil over medium-high heat. Add the onion and saute about 4 minutes. Then add the peppers and saute an additional 3-4 minutes. Add the corn and cumin and chili powder and cook another 1-2 minutes.

3. Add the cream cheese and stir well to melt. Add the pepper jack cheese and stir until melted.

4. To assemble, spoon 2 tablespoons of the mixture into a tortilla and roll it tightly around the mixture and put it onto the baking sheet with the seam side down. Continue until all the mixture is used.

5. Brush the taquitos with olive oil then sprinkle with a dash of paprika and garlic powder. Bake for 12 minutes.

Source: Prevention RD

Tuesday, December 27, 2016

Sugar Cookies

We all have those moments that make Christmas morning special. For some, it's smelling fresh cinnamon rolls baking in the oven. For others, it's hearing classic Christmas carols as the gift giving begins. In my childhood, it was frantically searching through black trash bags of discarded wrapping paper trying to find the one piece of a toy you accidentally threw out.

On a more serious note, my mom is an excellent baker and always prepared at least six or seven different types of Christmas cookies every year. I don't know how she did it! This year I got one done, next year I'll try for two. Baby steps.

-2 3/4 cups flour
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1 cup butter, softened
-1 1/2 cups white sugar
-1 egg
-1 teaspoon vanilla extract

1.  Heat oven to 375. Combine the flour, baking soda, and baking powder.

2. In another bowl, cream together the butter and sugar until smooth. Beat in the egg and the vanilla. Gradually stir in the flour mix. Roll rounded teaspoons into dough balls and place onto an ungreased cookie sheet. (You really need these to be dough balls, they flatten out quite a bit when baking so if they aren't firmly round you'll end up with super thin and flat crisps.)

3. Bake for 9 minutes, then let stand for 2 minutes before removing from pan.

Source: All Recipes

Saturday, December 17, 2016

Sesame Spinach Spread

Less than 2 weeks left of 2016.

Everyone's scrambling to make their list of resolutions for 2017 so I wanted to share a secret for the fastest way to make your New Year's Resolution List. Ready? OK.

Step 1: Find your list of "New Year's Resolutions for 2016".

Step 2: Cross off "2016" and write "2017".

Step 3: Admire your list of resolutions for 2017!

Enjoy this spread as you admire your list.

-1 cup sour cream
-1 cup chopped scallions
-1 teaspoon garlic salt
-1/4 teaspoon pepper
-1 tablespoon sesame seeds, toasted
-1 package (10oz) frozen chopped spinach, thawed, well drained
-1 can (8oz) sliced water chestnuts, drained and chopped

1. Mix together the sour cream, scallions, garlic salt, pepper, spinach, and water chestnuts. Stir in half the toasted sesame seeds. Garnish the top of the spread with the remaining toasted seeds.

Source: Keebler Toasteds Crackers