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Thursday, December 28, 2017

Brie and Bacon Jam Bites

You've really hit the jackpot when you stumble upon the perfect bite-sized appetizer. I think the biggest challenge with cocktail party foods is finding something that's delicious yet easy to eat. Just take a few minutes to scroll Pinterest and you'll find a plethora of foods that are adorable but their functionality falls flat.

Well, not these little babies.

Sweet and salty bacon jam baked on top of melty brie cheese in a crispy phyllo cup. They're easy, they're delicious, they're easy to eat and still carry on a conversation. If you're still perfecting your New Year's Eve party may I suggest adding these to your menu.

Oh, I highly recommend making a double match of these.

-8 slices of bacon, chopped
-1/3 cup apricot preserves
-1 tablespoon apple cider vinegar
-6oz wedge of Brie cheese, frozen for 1 hour
-15 phyllo cups

1. Heat oven to 350 degrees.

2. In a frying pan over medium high heat, cook the chopped bacon until crispy. Drain the fat and return chopped pieces to the pan. Add the preserves and vinegar, stir until incorporated and simmer for 6-8 minutes.

3. While mixture is simmering, dice the cheese into chunks. Lightly grease a baking sheet and place the phyllo cups. Fill each cup with a piece of cheese and top with the bacon jam. Bake for 10 minutes.
Source: Wry Toast Eats

Wednesday, November 1, 2017

Pumpkin Biscuits with Cinnamon Honey Butter

So I took a little time off from blogging because I was cooking up something a little different. My precious little baby made her arrival on October 6th! Giving birth to her was the best experience of my life...yes I can say that even after the pain of labor, delivery, and postpartum healing. I wanted to share a few "I wish I knew that before" things about labor and delivery for other women since I feel like there is still so much we don't share about the process and then we're surprised with "That happens?!" in the moment.
  •  Everyone will try and tell you what the pain of contraction feels like. From bad menstrual cramps to bad gas, I heard so many different explanations of what to expect. So what does it feel like? Well, first it will be different for everyone because we all have different levels of pain tolerance and the intensity of contraction pain is different. I can tell you since I was induced the pain was unlike anything I ever experienced or could even imagine. Imagine all your abdominal muscles being twisted into a tight knot and pulled to it's tightest...then repeat that every few minutes for hours upon hours. Oh....and the pain might be so bad that you throw up! That was fun.
  • You most likely will need a catheter if you get an epidural. But, you won't feel it since the epidural is already in place. 
  • You can get the shakes from all the hormones. Once my epidural was working I got the shakes, bad! Thankfully what helped was touch. My husband and doula took turns rubbing my legs and eventually the shaking subsided. 
  • Pushing is completely exhausting. So by the time you get to the "Ok, it's time to push!" you've endured hours and hours of exhausting labor, and now you need to get through the most physically demanding part. Pushing is taking a deep breath and then holding it as you push like you're going #2 for 10 seconds, and do that 3 times in a row. There were many times I couldn't get to the 3rd time I was so out of breath and thought I'd pass out if I tried for the third time. 
  • You're going to tear. Ok so some people don't tear. I don't know how, but expect that will happen. The good news? (Yes, there's good news!) If you have an epidural you don't feel it at all. And, the mindset now is that natural tearing is better than getting an episiotomy, so it's less common to have to have your doctor make an aggressive incision. 
  • The doctor needs to clean out your uterus. Ok, this was the biggest one I was not prepared for. After delivering the placenta the doctor reaches in a few times and cleans out anything leftover. Ouch!
  • The next day. The forceful pushing will make it feel like the baby came out of your butt. There's no delicate way to phrase that. You used that muscle so much that it's tired and feels heavy and makes sitting down, rolling over, standing up, laughing, coughing, pretty much anything painful. Oh, and you probably pushed out a hemorrhoid in the process as well. 
  • You can't prepare for how much you'll love this little baby. If there's ever a time that love at first sight is true, it's giving birth. While I'm no where near ready to say "Let's do that again!" having that much love for a little itty bitty body that's just a few seconds old is the most overwhelming feeling!
So after all that, who's hungry?

This was my first post-baby baking. These pumpkin biscuits are super easy and only have a mild pumpkin flavor, it's not overpowering.The cinnamon honey butter is the perfect topping for these and take these from being a plain pumpkin biscuit to something much more delectable!

Ingredients- Yields 8 drop biscuits
-2 cups flour
-1 teaspoon salt
-1 1/4 tablespoons baking powder
-1 teaspoon ginger
-1 stick butter, softened and cubed
-1/4 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1 1/4 cup pumpkin puree
-1/2 tablespoon honey
-1/4 cup milk
Honey Butter Ingredients
-3 tablespoons butter, softened
-1/2 tablespoon honey
-1/4 teaspoon cinnamon
1. Preheat oven to 400, grease cooking sheet. In a bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cubed butter.
2. In another bowl, combine the pumpkin and honey. Pour into flour mixture and add milk. Stir with wooden spoon until dough has formed. Drop biscuits onto greased cookie sheet and bake 20-25 minutes.
3. For the honey butter, combine the softened butter, honey, and cinnamon and stir until smooth. You can serve like that, or...Optional: Drop butter into wax paper and roll to form a log. Roll in wax paper and place in fridge 20-30 minutes.
Sources: Always With Butter, and Taste of Home Magazine February/March 2012

Monday, August 21, 2017

Banana Coffee Cake

I always seem to have a banana conundrum. I try to buy bunches in various stages of ripeness so they don't all turn at the same time. But lately, I find myself left with several super ripe bananas that no one wants to eat. I can't bring myself to throw them out so I've been trying to find ways to use up extra ripe nanas.

This banana coffee cake is the perfect treat with your morning or afternoon coffee. Be generous with the crumb topping!

-4 medium or large rip bananas
-2 tablespoons brown sugar
-1 1/2 teaspoon vanilla extract
-1/2 teaspoon cinnamon
-1/2 cup butter, softened
-1 cup white sugar
-2 eggs
-2 cups flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-2 tablespoon sour cream

For the topping
-1 teaspoon cinnamon
-1 cup flour
-1 cup brown sugar
-6 tablespoons butter

1. Heat oven to 350. Grease an 8x8 pan.

2. In a bowl, mash the bananas, brown sugar, vanilla, and cinnamon. In another bowl, cream the butter and white sugar until light and fluffy. Add in the eggs and beat until combined.

3. To the wet ingredients, sift in the flour, baking soda, and salt. Stir until combined, then add in the sour cream and stir.

4. Pour in the mashed banana mix and stir until combined.

5. To make the crumb topping, combine the cinnamon, flour, and brown sugar. Cut in the butter until the mix looks like coarse crumbs. Honestly, I always struggle with this a bit. Sometimes it helps if the butter is a tad softened and I use my hands and a fork too.

6. Sprinkle the topping onto the batter and bake for 35-40 minutes. Allow to cool for about 10 minutes before eating.

Source: Link

Sunday, June 25, 2017

Lemon Crumb Bars

I've been getting into a chocolate rut. Not that there's anything wrong with chocolate or lots of it, but I noticed every time I went to bake a dessert item it almost always was 100% chocolate based.

Cue the lemons!

Lemon bars have been on my "must make" list for quite a while, and since I buy lemons almost every time I go food shopping I found that I had more than enough stock piled to make a zesty and fresh recipe. After searching around I landed on this one. What really stuck out to me was the crumble on top, the crust, and the creamy center. These were a huge hit in the house, but you definitely want to eat these cold. They are OK warm out of the oven, but sticking them in the fridge for a bit and eating them nice and cool is definitely the way to go.

-1 1/4 cups flour
-1 1/4 cups old fashioned oats
-1/2 teaspoon salt
-1/2 cup baking soda
-1/2 cup white sugar
-1/2 cup packed brown sugar (I always use dark)
-3/4 cup butter, melted
-1 teaspoon vanilla extract
-1 can (14oz) sweetened condensed milk
-2 tablespoons finely grated lemon zest
-1/2 cup fresh squeezed lemon juice
-2 large egg yolks

1. Heat oven to 350. Grease an 8x8 baking dish.

2. In a large bowl combine the flour, oats, salt, and baking soda. Mix in the white and brown sugar. Combine the vanilla and melted butter together then add it into the dry ingredients.

3. Take half of this mixture and press it firmly into the bottom of your baking dish. Bake for 15 minutes.

4. Mix together the condensed milk, lemon zest, lemon juice, and egg yolks. Once the crust is done baking, pour filling on top of the baked crust. Take remaining crumble and sprinkle it over top.

5. Bake 20 minutes. Let cool and then refrigerate.

Saturday, June 3, 2017

Peanut Butter Chocolate Chip Cookies

One of the biggest let downs is biting into a chocolate chip cookie and waiting for that delicious hit of chocolate, only to find out those chocolate morsels are raisins. You don't have a chocolate chip cookie, you actually have a crappy oatmeal raisin cookie.

Don't worry, these cookies won't let you down one bit. They are so rich, so peanut buttery, and so chocolatey. And if you're one of those people who would prefer an oatmeal raisin cookie to one of these bad boys, well I suggest you just move right along to another blog.

-1 cup peanut butter
-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup brown sugar
-1 egg
-3 tablespoons milk
-1 teaspoon vanilla extract
-1 1/2 cups flour
-3/4 teaspoon baking powder
-1/4 teaspoon salt
-1 1/2 cups semi-sweet chocolate chips

1. Cream together the butter and white sugar. Beat in the egg, milk, and vanilla.

2. In another bowl, combine the flour, baking powder and salt. Add the flour mix to the peanut butter mix and stir until combined. Lastly, stir in the brown sugar and chocolate chips.

3. Bake for 9 minutes in a 375 degree oven.

Source: Butter with a Side of Bread

Wednesday, May 24, 2017

Nutella Brownies

As if brownies aren't perfect on their own, there is a way to make them even better: Nutella.

I mean, doesn't Nutella make just about everything better? Let's see...wheat toast? Add Nutella! Animal crackers? Add Nutella! Empty spoon? Add Nutella! See how that works?

These are super moist and super fudgey, but the Nutella flavor isn't over powering. I added a bit more at the end and swirled it through the batter since I did want to taste the flavor. If you want to get real silly with it, smooth some on the warm brownies right of the oven!

-1 cup butter
-2 cups sugar
-1/2 cup Nutella + 3 tablespoons
-4 large eggs
- 1 1/4 cup cocoa powder
-1 teaspoon salt
-1 teaspoon baking powder
-1 tablespoon vanilla extract
-1 1/2 cup flour
-10 ounces semi-sweet chocolate chips

1. Heat oven to 350. Grease a 9x13 baking dish.

2. In a small saucepan over low heat, melt the butter. Stir in the sugar and cook an additional 1-2 minutes. Don't boil!

3. Remove from heat and stir in the 1/2 cup of Nutella. Pour mixture into a large bowl and beat in the cocoa powder, eggs, salt, baking powder, and vanilla.

4, Stir in the flour and chocolate chips until combined. Spread into your pan. Now, take the 3 tablespoons of Nutella and sporadically swirl it trough the top.

5. Bake for 30-35 minutes.

Source: Buns in My Oven

Sunday, May 21, 2017

Easy Breakfast Biscuits

Nothing says Sunday morning quite like a freshly baked Southern biscuit. I'll admit my motivation to make these wasn't that I woke up and was bit by the culinary bug. The truth is, we didn't have any bread left to go with our eggs and bacon and neither one of was felt like going to the store for more. So, lucky for us I did have all the fixins for a biscuit recipe. These little breakfast delectables really are the ideal Southern biscuit! And I'll admit, now that I've had these I'm glad we were out of bread that morning.

-2 cups flour
-1 teaspoon sugar
-1 tablespoon baking powder
-1 teaspoon salt
-8 tablespoons butter, cubed
-3/4 cup milk

1. Heat oven to 425.

2. In a large bowl, combine the flour, sugar, baking powder and salt. Cut butter into the mixture using a biscuit cutter or large fork until it looks like cornmeal.

3. Make a well in the middle of the flour mix and slowly add the milk into the middle. Flour your hands a bit and knead dough with your fingers. Lightly flour your counter and roll dough onto surface to desired thickness. Cut biscuits with a small biscuit cutter. (You can use a round cookie cutter too. I actually have neither so just used a knife to cut out circles).

4.  Place on a baking sheet and bake for 15 minutes.

Source: Paula Deen

Sunday, April 30, 2017

Spinach Banana Shake

First let me say, this doesn't taste like spinach at all. Don't roll your eyes! It really doesn't, and it even has 2 cups of fresh spinach.

This is a fantastic way to start your day. It's delicious, jam packed with vitamins, and you'll feel great after drinking it. It's even great as your mid-morning or afternoon snack, and you don't have to feel guilty about enjoying it! While I mostly use all spinach, you can easily use kale instead or do a combination or kale and spinach. The only think I ask (ok, demand) is don't use real milk, stick with the almond milk, it's so much better for you!

- 2 cups (or more if you want) of fresh spinach (or kale)
-1 large ripe banana
-2 tablespoons peanut butter
-8oz unsweetened almond milk
-3-4 ice cubes

1. Combine all ingredients in a blender or Nutribullet. If you're getting too much of a 'planty' taste, just add a tad more peanut butter and that will do the trick!

Tuesday, April 4, 2017

Apple Crisp

There's no wrong time of the year to enjoy a delicious apple crisp. Who cares that it's not Fall, the combination of sweet apples, warm cinnamon, and cool vanilla ice cream makes the perfect dessert (or breakfast) year round!

-6-7 Granny Smith apples, peeled and sliced to medium thickness (not too thin so it isn't mushy, but not too thick where they are difficult to eat)
-1 tablespoon fresh squeezed orange juice
-1 tablespoon fresh squeezed lemon juice
-1/2 cup white sugar
-2 teaspoons ground cinnamon
-1 teaspoon ground nutmeg

-1 1/2 cups flour
-3/4 cup white sugar 
-3/4 cup brown sugar (light or dark is fine)
-1/2 teaspoon kosher salt
-1 cup oatmeal
-2 sticks butter, diced

1. Heat oven to 350. Butter a 9x9 baking dish. You can use larger too, but I like mine thick and a thick crumble. You can also use a 9x13 rectangle dish or a 9x14 oval dish.

2. Combine the apple slices, juices, sugar, and spices. If mixture looks too dry, add a tablespoon of water. Pour into the baking dish.

3. Combine all the topping ingredients in an electric mixer with the paddle attachment. Mix on low until it is crumbly and the butter is the size of peas. Scatter topping over apples.

4. Place on a baking sheet and bake for 1 hour. Serve warm with ice cream.

Source: Ina Garten


Sunday, March 26, 2017

Breakfast Energy Yogurt

Not every recipe requires sauteing, baking, mixing, and transforming. This is more of an 'assembly' recipe but I promise you this will become your go-to breakfast. It's so fresh and healthy it will really kick-start your morning in the right direction. Feel free to swap put the berries for whatever you want, I just prefer the strawberry/blackberry combo.

- 8oz plain Greek yogurt
- 4-5 strawberries, diced
- 4-5 blackberries, diced
- 1 teaspoon honey
- 2 tablespoons chopped pecans

1. Pour the yogurt in a bowl and drizzle with 1/2 teaspoon of the honey. Layer the diced strawberries, blackberries, and pecans and then drizzle with the remaining 1/2 teaspoon of honey.

2. EAT!

Friday, March 24, 2017

Irish Soda Bread


According to Ancestry DNA that's how much Irish DNA I have in me. Now, my great-grandfather came to America directly from Ireland, but as you can see while I grew up celebrating Irish heritage when you break it down to genes I'm only a whopping 8%. This has become particularly funny because a few years before I had this knowledge, I decided to get three shamrocks tattooed on my right wrist. So now I say that my wrist accounts for my 8% Irish heritage.

But this won't deter me from making Irish Soda Bread every year. Growing up I thought there was something extra special in the ingredients. Soda bread?! Is there Sprite or club soda in it?! Spoiler Alert: No! It's just that the leavening agent is baking soda. There's your soda. But it does have raisins in it and 4 tablespoons of sugar which makes this a tad sweet that pairs perfectly with cold fresh butter. I typically would have this with tea or coffee as a snack, and not as a bread with dinner but you can do what you want.

- 4 cups flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into 1/2 inch pieces
- 1 3/4 cups cold buttermilk, shaken
- 1 large egg, lightly beaten
- 1 cup raisins

1. Heat oven to 375. Line a baking sheet with parchment paper. If you don't have parchment, I just greased the bottom of my pan so the bread won't stick.

2. Combine the flour, sugar, baking soda, and salt with an electric mixer with the paddle attachment. Add the butter and mix on low until the butter is combined.

3. Lightly beat the egg in the buttermilk and with the mixer on low speed pour into flour mixture. Mix the raisins in a tablespoon of flour and add into the dough.

4. Flour your counter-top and your hands. Dump the dough on the flour and lightly knead a few times until you get a round loaf. It will be very sticky at first so make sure you have enough flour so it doesn't stick to your hands.

5. Place the loaf onto the baking sheet and cut an 'X' into the top with a serrated knife. Bake for 50-55 minutes, until a knife comes out clean.

Source: Barefoot Contessa

Monday, March 6, 2017

Chocolate Snacking Cake

Did you catch the name of this cake?

It's not birthday cake, not special occasion cake, not retirement part cake. Just snacking cake. So that means the only purpose this decadent dark chocolate cake serves is to be there when a snacking craving hits. This is supposed to be served cold, the frosting is dense, more fudge-like than frosting.

-3/4 cup unsweetened dark cocoa powder
-3/4 cup flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup butter, room temperature
-1 cup sugar
- 3 eggs
-1 teaspoon vanilla extract
- 1/2 cup sour cream

-1 cup heavy cream
-6 oz semi-sweet chocolate chips
-1/2 cup powdered sugar
-1/3 cup dark cocoa powder

1. Heat oven to 350.

2. Grease your baking pan. Original recipe calls for a 7 1/2 and 11 1/12 pan, but I used an 8" round pan. Whatever you use, just adjust your baking time depending on the thickness of the batter.

3. Combine the cocoa, flour, baking powder, and salt.

4. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then beat in the vanilla. Reduce the speed and add in the flour mixture alternating with the sour cream, starting and ending with flour.

5. Pour batter into pan and spread evenly. Bake 45 minutes, until knife comes out smoother. Again, if you use a larger pan you'll reduce the cook time.

6. Make the frosting by heating the cream in the microwave for 2 minutes. Add the chocolate and let stand for 10 minutes then stir until smooth and melted. Add the powdered sugar and cocoa and stir until smooth. I actually needed to add more of both of these, the frosting was too runny for some reason. Once you've reached the desired consistency spread onto a cooked cake. Store in the fridge and serve cold.

Source: The View from Great Island

Saturday, February 25, 2017

Chocolate Chip Cookies

If you like crunchy cookies, you'll want to skip this recipe. This isn't for you. But, if you like soft, melt in your mouth totally chocolatey chocolate chip cookies, then these are just up your alley.

I'm very particular with my chocolate chip cookies. If they're too crunchy, airy, or not enough chocolate they'll head straight to the "fail" category. They need the prefect density, just enough butter to keep them moist, and each bite needs to contain a mouthful of chocolate chips. This is the only recipe I've used for the past several years, and I'm happy to say it will continue to be my "go-to" for chocolate chip cookies. Enjoy!

-3/4 cup unsalted butter, softened 
-3/4 cup  packed brown sugar 
-1/4 cup granulated sugar 
-1 egg 
-2 teaspoons vanilla extract 
-2 cups all purpose flour 
-2 teaspoons cornstarch 
-1 teaspoon baking soda 
-1/2 teaspoon  salt 
-1 1/2 cups semi-sweet chocolate chips

1.  Preheat oven to 350 degrees.
2.  Cream together butter and white sugar until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in brown sugar, then stir in chocolate chips.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a greased baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes, I only needed 9 minutes for mine)
5.  Let cool on the sheet for 5 minutes. Remove from baking sheet and let cool completely.  

Source: Apple a Day

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