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Raspberry Bars

2013-06-18T09:03:00.000-04:00

These bars are so good and the perfect combination of sweet raspberry preserves and crust. We all enjoyed them and they're so simple to make! I'll definitely be making them again and changing out the preserves to another flavor. The possibilities are endless! I'm thinking blueberries, apricot and peach would be delicious!

1 1/2 cup flour

1 1/2 cup quick oats

1/3 cup sugar

1/3 cup brown sugar, packed

1/4 tsp baking soda

1/4 tsp salt

12 Tbsp cold unsalted butter, cut into small pieces

1 cup raspberry preserves

Preheat oven to 350 degrees. Grease a 8x8 inch square baking pan and set aside.

In a bowl, combine the flour, oats, sugars, baking soda and salt. Mix well to combine. Cut the butter into the mixture with a pastry knife. Pour two-thirds of the crust into the bottom of the baking pan and press down to form a crust. Bake for 20 minutes or until crust begins to lightly brown.

Spread the raspberry preserves over the baked crust with a rubber spatula. Sprinkle the remaining crust over the top. Bake for an additional 25 to 30 minutes until the preserves start to bubble and the crust is lightly brown. Allow the pan to cool to room temperature and cut into bars.

Source: My Gathering Table

Banana Sunflower Smoothie

2013-06-17T07:10:00.002-04:00

We ran out of peanut butter the other day....I know tragedy! I threw together this smoothie and it was so good. You could easily substitute the sunflower butter with peanut butter but I love the taste it brings to it. I love making smoothies and they're a great snack or for breakfast.

1 banana, frozen
2 Tbsp sunflower butter
1/4 cup vanilla greek yogurt
1/3 cup or more skim milk

Blend all ingredients together. Add more or less milk depending on how thick or thin you want your smoothie.

Blueberry Vanilla Overnight Oats

2013-06-13T13:35:00.002-04:00

Both my husband and I are fans of oatmeal, but who wants to eat hot cereal during the summer? This is a great version of oatmeal and I know they've been all over the web for a few years, but I realized I never blogged about them. I made them for most of my pregnancy last year - speaking of that - my little guy turned ONE yesterday. He's dealing with double ear infections and teething and just not happy like he usually is.

Back to the oatmeal, it starts with just a oats, yogurt and milk and then you can change up the flavors however you like. This one features blueberries and vanilla. I've made almond-mango and also a chocolate banana one before.

I'm planning to make more of these this summer, so don't be surprised if you see other varieties of them.

What flavor would you most enjoy?

1/4 cup old fashioned oats
1/3 cup unsweetened vanilla almond milk
1/4 cup vanilla greek yogurt
1 Tbsp chia seeds
splash of vanilla extract
1/4 cup fresh blueberries

Mix all ingredients in a mason jar. Cover and place in refrigerator. I like mine to be a little warmer and let it sit out for 5-10 minutes before eating it. My husband eats them straight out of the fridge.

We usually eat them within 2 days and then I make up another batch for the rest of the week.

Enjoy!

Source: The Yummy Life

Skillet Ziti with Ground Pork

2013-06-12T18:10:00.002-04:00

First, I've finally created a page on Facebook for my blog. I know what's taken me forever and what was I waiting for. I'm not really sure since I spend so much time on social media both personally and for work. Make sure you like my page! www.facebook.com/joinuspullupachair

I bought a pound of ground pork from a local butcher and it was the most delicious pork I've ever eaten. It was really lean and I was surprised how great it tasted in this recipe. You could easily swap out the pork for another ground meat - beef, turkey or chicken. It's a really versatile recipe. We all enjoyed it and I liked that it took less than 30 minutes to make - a great meal for busy night! It makes great leftovers too!

1 lb ground pork
8 oz penne
jar of tomato-basil sauce
3/4 cup lowfat ricotta cheese

Cook the pasta in a large pot of salted water. While the pasta is cooking, brown the pork in a large skillet. Drain and add in 1 cup of the sauce. Simmer the pork in the sauce for 5 minutes.

Once the pasta is cooked, drain and add to the skillet. Add in the remaining sauce and stir to combine. Stir in the ricotta cheese and cover to heat through.

Sprinkle with fresh grated Parmesan cheese if desired.

Blueberry Breakfast Bars: The Secret Recipe Club

2013-06-10T00:00:00.000-04:00

It's time for The Secret Recipe Club! This month my assignment was Betcha Can't Eat Just One. I've drooled over Katie's creations every single month and had a hard time narrowing down my choice this month, but went with her recipe for blueberry breakfast bars. I will definitely be making her chocolate chip cookie dough brownies soon!

These bars were the perfect snack for my daughter especially knowing they would fill her up. We all like the texture and they tasted like blueberry oatmeal. I can't wait to experiment with other fruits; I know this is going to become a favorite recipe around here!

1/2 cup whole wheat flour
3/4 cup rolled oats
1/2 cup all bran cereal, crushed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 Tbsp ground flax
1/4 cup honey
1/4 cup almond milk (I used unsweetened vanilla almond milk)
1 tsp vanilla
1 Tbsp coconut oil, melted
1 ripe banana
1 cup fresh blueberries

Icing
2 oz cream cheese, softened
honey to sweeten
splash of milk
1/2 tsp vanilla

Preheat oven to 350 degrees. Grease an 8 inch square pan and set aside.

In a large bowl, mash the banana. Add in the honey, almond milk, vanilla and oil. Stir to combine. Add in the dry ingredients and combine. Fold in the blueberries.

Spread the batter into the prepared pan. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Once completely cool, remove from pan and cut into bars.

For the icing, mix together all the ingredients. Add milk until you reached the desired consistency of the icing you want. I added a dash of dried vanilla beans to them for some extra vanilla flavor. Using a ziplock page with the corner cut off, pipe the icing onto the bars. Chill and then store in an airtight container in the refrigerator.

Strawberry Mango Salsa - #TheSaladBar

2013-06-08T09:00:00.000-04:00

I joined another monthly blog group - it's all about salads! Each month the members get an assignment and the only restriction is that it needs to be a salad. It's a great way to incorporate more vegetables and fruits in our diet. This month's theme is BERRIES. Perfect timing since strawberries are just starting to come into season.

I love incorporating fruit into salad, something my husband isn't too fond up but I'll convert him soon. Fruit salsa is such a treat and there's so many varieties - sweet, spicy...really anything you want. I decided on this strawberry mango salsa. It's a sweet and spicy with the addition of red onion. We enjoyed it both with blue corn chips and also as a topping to grilled chicken.

3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 Tbsp lemon juice
1/4 tsp sea salt
1/4 tsp fresh ground pepper

Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before eating.

Source: McConkie Menu

Cinnamon Bun Glazed Donuts

2013-06-07T13:28:00.002-04:00

Today's National Donut Day! Who doesn't love a day that revolves around donuts? I have been looking for different varieties of baked donuts, there's really no end to what can be made. These donuts are delicious! I love the cinnamon bun flavor and the fact that they're glazed with a delicious vanilla cream cheese glaze. I have a feeling the half dozen donuts I made will be gone in no time at all.

1 cup flour
4 Tbsp sugar
3 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
6 Tbsp butter
1 egg
1/2 tsp vanilla
1 Tbsp butter, melted

Glaze
1 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1-2 tsp (or more) milk, half and half

Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

In a large bowl, combine the flour, sugars, baking powder and cinnamon. Add in the wet ingredients - butter, egg, vanilla and melted butter. Stir to combine all the ingredients. Place the batter into a ziplock bag. Snip the corner and pipe the batter into the donut pan, filling each 3/4 way full.

Bake for 10 to 12 minutes or until the donuts spring back and are lightly browned. Remove from oven and place on a wire rack to cool.

While the donuts are cooling, make the glaze. Combine all the glaze ingredients and whip together with a whisk. After the donuts have cooled for 5 minutes or so, remove from the pan and dip into the glaze. Place on a wire cooling rack to continue cooling. Devour!

Source: Averie Cooks

Shrimp and Veggie Ramen

2013-06-06T10:21:00.000-04:00

I love ramen noodles, I know they're so bad for you...but I still enjoy them every once in awhile. Plus they're my go-to meal when I'm feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I'm thinking next time I'll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they're soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai

BBQ Chicken Quinoa Salad

2013-06-03T20:35:00.000-04:00

It felt like summer over the weekend - hot and humid - and without air conditioning in our house, the kitchen was one of the last places I wanted to be. I wouldn't be complaining if it wasn't early June and we had our first heat wave and had 4 days with 90+ degree weather. When it gets hot like that, I find the dinners that require minimal to no cooking are what I enjoy the most.

This salad was perfect! I picked up a rotisserie chicken and cooked the quinoa earlier in the day. It was easy to throw it all together and Madeline loved being able to make her own dinner…and you know what, she ate it all without complaining! I think I need to let her chose how much she wants on her plate from now on.

1 cup cooked quinoa
1/2 cup corn
1/2 cup black beans, rinsed and drained
1 cup shredded chicken
1 avocado, chopped
shredded Mexican cheese
Barbecue sauce
2 scallions, chopped
salt
fresh ground pepper

In a large bowl, combine the quinoa, corn, black beans and chicken. Season with salt and pepper. Transfer desired amount to a smaller bowl for eating. Top with cheese, barbecue sauce, avocado and scallions. Dig in!

Source: What's Gaby Cooking

Quinoa-Mushroom Burgers

2013-05-31T09:08:00.000-04:00

I've been seeing quinoa burgers all over Pinterest and some of my friends have mentioned they made them so when I came across this recipe in a new cookbook, I thought I'd give it a shot. I usually have extra quinoa just waiting to be used for something, but this time I made a batch just for this recipe. They were different, but in a good way. The addition of mushroom definitely helped make them taste meatier and I liked the combination of avocado and tomato. Ross wasn't sold on them and Madeline tried it but ended up eating peanut butter bread instead.

I want to try another recipe, so if you have a great one, let me know!

2 cups cooked quinoa, cooled
1 cup finely chopped cremini mushrooms
1/4 cup finely minced onion
1/2 cup panko bread crumbs
1/4 cup Dijon mustard
2 Tbsp reduced-sodium soy sauce
1/2 tsp garlic powder
fresh ground pepper
salt
1 tsp olive oil
tomato slices
avocado

In a large bowl, combine all the ingredients except the olive oil, tomato and avocado. Form the mixture into patties. I ended up with 8 medium-sized patties. Place on a plate and chill in the refrigerate for 20 minutes.

When ready to cook, heat the olive oil in a large skillet over medium heat. Cook the patties on each side for 4 to 5 minutes or until crispy brown. Take caution when flipping them over, 2 of my broke apart.

Serve with tomato slices and avocado.

Source: Pretty Delicious Cookbook by Candice Kumai

Biscoff Coffee Cake Muffins

2013-05-30T09:01:00.000-04:00

It's been quite quiet in my kitchen lately. I haven't been inspired to cook or bake lately and I'm blaming it on the weather! Temperatures have been all over the place and I can't find the motivation to get moving. It also didn't help that Madeline came down with strep throat before the holiday weekend, but luckily after one dose of antibiotics, she was feeling much better.

I'm still working on the case of Biscoff I won a couple months ago. I gave a few jars away and I'm going to need to try out some new recipes to use it. I decided the first venture was muffins, since we all know how much I love making muffins. These were good, full of Biscoff flavor but the crumble didn't stay crumbly like I had hoped.

1 3/4 cup flour
1 cup sugar
1 stick unsalted butter, softened at room temperature
2 eggs
1 cup nonfat plain Greek yogurt
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp Biscoff spread

Topping:
1/2 cup flour
1/4 cup brown sugar, packed
3 Tbsp unsalted butter, cold
1 Tbsp Biscoff spread
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees. Line 2 muffin tins with paper liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar together until smooth and creamy. Add the yogurt and mix to combine. Add in the vanilla, cinnamon and 1 egg. Mix until combined and then add in the last egg and mix.

In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet mixture and combine. Remove 1 cup of batter and place in small bowl. Add in the Biscoff spread and stir to mix together.

Divide the batter and fill 1/2 way full. Add a dollop of the Biscoff batter on top and swirl with a knife.

To make the topping, combine the flour, brown sugar, salt and cinnamon together. Cut in the butter and Biscoff with a pastry knife (or two knives like scissors) until a crumble forms. Sprinkle the top of each muffin generously with the crumble.

Bake for 22 to 25 minutes or until the tops begin to brown. Remove from oven and place on a wire cooling rack to cool for 5 minutes. Remove the muffins from the pan and place on the cooling rack to completely cool.

Source: Life Made Simple

Brown Butter Chocolate Chip Blondes

2013-05-20T11:38:00.001-04:00

I made these blondes for teacher appreciation week and I'm hoping all the teachers at Madeline's school loved them as much as we did. Of course, I couldn't send a whole tray of blondes in without taking a couple pieces for Ross and I to taste test. :)

I loved the addition of brown butter and they were so rich...definitely a small bite dessert. I used a combination of semi-sweet and white chocolate chips as that it was I had left in my baking stash. I definitely need to stock up on a few things!

1 3/4 cup flour
2 1/2 tsp baking powder
2 tsp salt
10 Tbsp (1 1/4 sticks) unsalted butter
2 1/4 cup brown sugar
1 tsp vanilla
2 eggs
1 1/4 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. Grease a 13x9 baking pan and set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.

In a small skillet over medium heat, add the butter and brown. Once the butter melts, stir frequently. It will foam and then turn cloudy. Once you start to smell the nuttiness of the butter, remove it from the heat. It should be golden brown with little bits of browned butter. Let cool slightly.

In a large mixing bowl, combine the brown sugar, vanilla and cooled butter. Using a hand-held mixer, mix on medium speed until the sugar and butter is thoroughly combined. Add in the two eggs and mix again. Slowly add in the dry ingredients and mix until the mixture is smooth and slightly shiny.

Fold in the chocolate chips by hand. Pour the batter into the greased baking sheet and spread evenly. Bake for 25 - 30 minutes until the top is puffed up and light brown. Remove from oven and place on a wire cooling rack. Cool for at least 20 minutes before slicing with a serrated knife.

Enjoy!

Source: Cheesy Pennies

Sausage Stuffed Zucchini

2013-05-17T15:38:00.000-04:00

I'm so ready for summer vegetable season! There's just something about fresh fruits and vegetables that makes me eat so much healthier. This year we're only planting a few things in our raised beds since we're not sure how long we're going to be in our house. Our house selling is going really slow and we're getting frustrated with the lack of showings. It's been a month with only two showings and no visitors during our open house. Hopefully soon, things will pick up!

Back to the vegetables, I bought a pack of small zucchini and they were perfect for stuffing. I can't wait to make more stuffed zucchinis this summer. We all loved them and Madeline enjoyed taking them for lunch the next day. I had some extra stuffing, so I filled a few mushrooms with it and they were just as tasty!

3 small to medium sized zucchini
1/2 cup orzo
3 Italian sausage links
1 cup mushrooms, chopped
15 oz can fire-roasted diced tomatoes
1 tsp dried oregano
salt
fresh ground black pepper
1/3 cup grated Parmesan cheese
1 cup mozzarella cheese

Preheat oven to 375 degrees.

Cook orzo according to package. While the orzo is cooking, brown the sausage and mushrooms in a skillet over medium heat. Drain grease and transfer to a large bowl. Add the cooked orzo, tomatoes, oregano, salt, pepper and Parmesan cheese. Stir to combine.

Cut the zucchini in half and scoop out seeds. Fill the zucchini with stuffing and place in a baking dish. Once all zucchini are filled, sprinkle mozzarella cheese over the top.

Bake for 20 minutes until the zucchini are cooked slightly and the cheese is melted. We prefer our veggies a little more on the crisp side and it was nice contrast to the stuffing. If you'd like the zucchini cooked more tender, add a small amount of chicken or vegetable stock to help steam the vegetables.

Today is National Chocolate Chip Day!

2013-05-15T15:55:00.003-04:00

Oh how I love those little morsels of chocolate! Here's some of my favorite recipes featuring chocolate chips!

What do you love about chocolate chips and what's your favorite way to use them?

Black Bottom Cupcakes

Chocolate Chip Cake

Chocolate Chip Pecan Pie

Chocolate Chip Pudding Cookies

Chocolate Peanut Butter Donuts - The Secret Recipe Club

2013-05-13T00:00:00.000-04:00

It's time for The Secret Recipe Club! I love receiving my assignment every month because I love the opportunity to explore other blogs and learn about the blogger. This month my assignment was Adventures in All Things Food. Andrea writes about living on a farm, recipes, crafts and does book reviews. I'm jealous of all your adventures on the farm and the access to fresh food. I would love to have chickens, but living where we do, it's not allowed. She's also expecting her third child and I want to wish her a comfortable end to her pregnancy and a quick and easy delivery!

After pouring through all the recipes, I decided on Chocolate Peanut Butter Donuts. I received a donut pan as a birthday gift from my secret mom from my online mom's forum. Every year we do a secret Mother's Day exchange and she sent me the pan and a cookbook for my birthday. I love it and it's a great way to really get to know another OOFer (that's what we call ourselves). This was my first experience making donuts and it was so easy! I can't wait to make them more often and experiment with different flavors.

2 Tbsp unsalted butter
2 Tbsp peanut butter
3/4 cup cake flour
1/3 cup super fine sugar (I pulsed regular sugar in a mini food processor)
1/4 cup Dutch processed cocoa
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup buttermilk
1 large egg
1/2 tsp vanilla extract

Peanut Butter Glaze
1 Tbsp unsalted butter
2 Tbsp peanut butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 to 1 1/2 Tbsp light cream

Preheat oven to 325 degrees. Grease the donut pan with nonstick cooking spray and set aside.

In a small bowl, melt the butter and peanut butter in the microwave.

In a large bowl, combine the flour, sugar, cocoa, baking powder and cinnamon. Add the buttermilk, egg, vanilla and melted butter/peanut butter mixture. Stir to combine. Transfer the batter into a pastry bag (or ziplock bag with the corner cut). Pipe the batter into the donut pan. Tap the pan against the counter to release any air bubbles and smooth out the batter.

Bake for 10 to 12 minutes until a toothpick inserted in the center of donut comes out clean. Let the donuts cool in the pan on a wire rack for 5 to 10 minutes. Once the donuts are cooled, remove from pan and set on the wire rack to continue cooling.

While the donuts are cooling, make the glaze by melting the butter and peanut butter in a medium bowl. Using a hand mixer, slowly add the powdered sugar and vanilla. Add the cream 1 tablespoon at time until you have the desired consistency of the glaze. I made my fairly thick so I could spread it on with the knife.

Enjoy!

Baked Brown Sugar and Apple Brie

2013-05-10T09:18:00.003-04:00

I love brie. I think it's one of those cheese that I indulge in whenever I get the chance. I bought a round when it was on sale a couple weeks ago and it's been sitting in my fridge waiting to be used. I finally decided on making a brown sugar apple baked version. I also have puffed pastry just waiting to be used, so it was the perfect combination!

My husband and I both loved it and I enjoyed the combination of the apples, brown sugar, melted brie and the crust. MMM...so good!

1 sheet puff pastry, thawed according to package instructions
1 apple, peeled and sliced thinly
1/4 cup light brown sugar
1 wheel of brie
1 egg
1 Tbsp water

Preheat oven to 400 degrees. Unroll the puff pastry and lay the brie down on the pastry and press down slightly to form a circle where the brie was.

Remove the brie and layer the apple slices around and inside the circle. Top with brown sugar and then the brie. Wrap the puff pastry around the mixture and lay seam side down on a baking sheet.

In a small bowl, whisk together the egg and water. Brush over the top of the puff pastry.

Bake for 20 minutes until golden brown. Let rest for 10 to 15 minutes before cutting into the brie. Serve with crackers and sliced apples.

Source: Big Bears Wife

Salted Double Chocolate Chili Cookies

2013-05-06T20:07:00.001-04:00

Over the weekend a group of my mommy online friends got together for a favorite things/Cinco de Mayo party. It was great time getting together with six of the local girls to just hang out. Part of the party was a favorite things...so we each allocated $10 per person and bought one or several of our favorite things. I brought my favorite wildflower honey with a wooden honey dipper. I had a hard time picking a favorite thing since I jump around with beauty products but I am always consistent with the type of honey I use. Some of the gifts I received were Old Navy flip flops, Lush Bubblegum Lip Sugar Scrub, BBQ sauce and Montreal steak seasonings and so much more. It was a great party!

All the food was Mexican themed - from chicken taquitos, fruit salsa, guacamole and taco dip. YUM! I decided on a new cookie recipe full of chocolate and some heat. I enjoyed them and the heat really sneaks up on you! Madeline loved them and has been enjoying the leftovers. They're a more dense firm cookie because I substituted regular all-purpose flour for the pastry flour.

1 1/2 cups flour
1 cup dutch-processed cocoa powder
1 1/2 tsp flaky sea salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp cayenne pepper
3/4 cup unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
2 eggs
1 disc Tazo Chipotle Chili Chocolate, chopped
5 oz semi-sweet chocolate chips

In a large bowl, whisk together the flour, cocoa powder, sea salt, baking soda, baking powder and cayenne together. Set aside.

In the bowl of a stand mixer, cream the butter until light and fluffy. Beat in both sugars until the mixture is smooth and creamy. Add in the vanilla and one egg. Combine on low and then add the second egg until the mixture is combined.

Add half of the cocoa-flour mixture on low to the wet mixture. Incorporate the other half until the flour is just mixed into the batter. Hand-stir in the chipotle chili chocolate and chocolate chips.

Refrigerate the dough for at least 12 hours or freeze for 1 hour. When you are ready to bake the cookies, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Roll dough into 1 inch balls or slightly larger and place on the prepared cookie sheet. Bake for 14-16 minutes. Let cool briefly on the cookie sheet and then transfer to a wire cooling rack. Let cool completely and then store in an air-tight container.

Source: Local Milk

Peanut Butter Granola

2013-05-03T13:17:00.002-04:00

Oh hi, how's it going? Can you tell we've been busy with the silence around here? It was a crazy weekend and so far this week has been the same...and continuing this way for awhile. Ross and I went out for my birthday on Saturday night at Seasons 52. It was amazing! I had the most delicious salad, spinach, toasted pine nuts, raspberries, gorgonzola tossed with a vinaigrette.

After that dinner, things started going downhill. I got horrible blisters on the bottom of my feet from wedges that I haven't worn since last summer...I guess the price to pay for looking good. Cooper was running a fever that didn't break until Tuesday and after a night of little sleep on Sunday, I took him to the doctor on Monday. We both were exhausted and learned he had a bad ear infection in his right ear and he's getting teeth on top of it. No wonder my little guy was miserable. He's feeling much better and his one tooth is just about to break through. I haven't been cooking or baking because of all this but I did get a chance to make a batch of granola.

This granola is good and I love the peanut butter flavor and that it's a granola that clumps. I think next time I'll bake it a little longer, it's not as crunchy as I like, but it still tastes good. I know Madeline is going to love it with the some chocolate chips thrown in and topped with yogurt.

4 cups old fashioned oats
6 Tbsp ground flax meal
1/2 tsp salt
1 cup smooth peanut butter
1/2 cup brown sugar
3 Tbsp honey
1 tsp vanilla extract
2 egg whites

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the oats, flax and salt and set aside. In a small saucepan over medium heat, melt together the peanut butter, honey and brown sugar. Once melted, remove from the heat and add in the vanilla extract.

Pour the peanut butter mixture and egg whites over the oat mixtures. Stir to combine and coat all the oats with the peanut butter and egg whites. Spread on the prepared baking sheet.

Bake for 15 minutes and then stir. Bake for another 10 minutes until golden brown. If you like your granola a little browner, bake it for 5 minutes and check.

Source: Liv Life

It's National Pretzel Day!

2013-04-26T11:28:00.001-04:00

There's something about a Philly soft pretzel that can't be duplicated anywhere else. My dad would joke whenever we would see a vendor selling them on the street corner on our way to my aunt's in NJ about why the pretzels were so good in Philly - all the street pollution. Oh he was a funny one!

To celebrate, here's some of my favorite recipes using pretzels!

Homemade Pretzel Bites

Pretzel Crusted Pork Chops

Chocolate Chip & Pretzel Cookie Bars

Balsamic Roasted Brussels Sprout

2013-04-25T10:32:00.002-04:00

Brussels sprout were one of the vegetables I HATED as a kid. My mom loves them and would ~~force~~ make us try at least one when she made them. She usually steamed them in the microwave and the smell alone would make me turn up my nose. I would just shove one in my mouth, chew as quickly as possible and swallow it.

Now 20 years (or so) later, I've learned to love them! I probably won't ever eat them steamed, but roasting or sautéing them changes the flavor and they're so delicious. Madeline even enjoys them and was disappointed there were no leftovers so she could have them for lunch...hmmm and this is the kid that doesn't like pizza. Who knows?!

1/4 cup olive oil
2 Tbsp balsamic vinegar
salt & fresh ground pepper

Preheat oven to 350 degrees. Trim and cut the Brussels sprout in half. Combine the olive oil and balsamic vinegar together. Toss the Brussels sprouts in the mixture to coat and place cut side down on a parchment lined baking sheet. Season with salt and pepper.

Roast for 20 to 30 minutes or until they're soft and light brown. The loose leaves will become extra crispy. The roasting time will be dependent on the size of our Brussels sprouts.

Baked Chicken Parmesan Quinoa Casserole

2013-04-23T11:22:00.002-04:00

I know I've been only posting sweet treats lately, but I promise we've been eating more than cake and muffins! I've been going back and making some old favorite meals and also planning meals around what I need to use from our freezer.

Back in March when I had my SRC assignment where I made pretzel-crusted pork chops from Hezzi D's Books and Cooks, I found this recipe and pinned it. I knew it was something that we all would enjoy and make enough for leftovers for lunches or another dinner. Things are going to get a little more hectic around here as Madeline starts swim lessons tomorrow night, so we'll be having more quick meals than ones where we sit down and actually enjoy dinner. I'm sure things will only get more crazier as the kids get older and get involved in more activities!

1 Tbsp olive oil

1 medium onion, diced

1 red pepper, diced

4 cloves of garlic, minced

2 Tbsp balsamic vinegar

15 oz can tomato sauce

15 oz can fire-roasted diced tomatoes

1/2 tsp red pepper flakes

1 tsp dried basil

1 tsp dried oregano

1 cup quinoa, dry

2 cups water

1 lb boneless and skinless chicken breasts

2 cups mozzarella cheese

In a medium sauce pan, add the quinoa and water. Bring to a boil over medium high heat. Once boiling, reduce heat to low and simmer covered for 20 to 25 minutes until fully cooked.

Preheat oven to 375 degrees. Spray a 9x13 baking pan with cooking spray and set aside.

In a large skillet, heat the olive oil over medium high heat. Add the diced onions and peppers. Saute for 5 minutes or until the vegetables are tender. Add the minced garlic and cook for 1 minute. Add the balsamic vinegar and scrape any bits off the bottom of the pan. Cook for 3 minutes to reduce slightly. Add the tomato sauce, diced tomatoes, red pepper flakes and spices. Bring to a low boil to simmer.

Cook the chicken in a saucepan in an inch of water. Simmer for 5 to 7 minutes on each side just until it's cooked through. Remove and cut into bite sized pieces.

Add the diced chicken and quinoa into the tomato mixture. Stir to combine well.

In the prepared baking dish, layer half of the chicken and quinoa mixture. Sprinkle with half of the mozzarella cheese. Top with the remaining chicken and quinoa mixture and then the rest of the mozzarella cheese. Bake for 20 to 30 minutes or until the cheese is melted and the casserole is heated through.

Source: Hezzi D's Cooks and Books

Coconut Almond Granola

2013-04-19T08:01:00.000-04:00

We all love granola and I found it's a great way to get Madeline to eat yogurt. She's now telling me things that she loved to eat, she doesn't like anymore. Oh dear child! She's definitely keeping me on my toes. She loves to have a little treat after dinner and I feel so much better about her eating some vanilla Greek yogurt with some of this granola on top. She's now asking for it for breakfast in the mornings!

I love how tropical this granola is and it's from the coconut and coconut oil. This was my first time cooking with coconut oil and I'm looking for new recipes to incorporate it into. If you have any favorites, let me know! I want to experiment more!

4 cups old fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut
2 tsp vanilla
1/3 cup honey
1/3 cup coconut oil, melted

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and set aside. In a small sauce pan, melt the coconut oil. Stir in the honey and mix together until combined. Remove from heat to cool slightly. Add in the vanilla.

In a large bowl, combine the oats, almonds and coconut. Once the honey and coconut oil are melted together, add the dry ingredients. Mix well. Spread the granola on the prepared baking sheet and bake for 15 minutes. Stir and bake for 10 more minutes. Stir and bake for 5 minutes until golden brown.

Once the granola has cooled, add any dried fruit or chocolate chips to the mixtures.

Slightly adapted from: Lightly Crunchy

Carrot Cake

2013-04-16T12:48:00.001-04:00

I love carrot cake but rarely make it; I'm not sure why, but I have the perfect recipe and can't wait to make it again. The cake is super moist and I love the cream cheese frosting. There's just a hint of sourness from the sour cream that brings everything together. I topped the caked with crushed pecans but you could always omit those if you're not feeling nutty.

2 1/2 cups unbleached flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp table salt
1 lb medium carrots, peeled and shredded (approximately 3 cups)
1 1/2 cups sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil

Frosting:
8 oz cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp light sour cream
1/2 tsp vanilla extract
1 1/4 cups powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9x13 inch sheet pan and set aside.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside. In the bowl of a stand mixer, beat together the sugars and eggs on medium-high until combined. Reduce the speed to medium-low and slowly stream in the oil. Increase the speed to high and mix until the mixture is light in color and has emulsified. Turn off the mixer and stir by hand the carrots and dry ingredients. Mix until completely combined.

Pour batter into your prepared baking pan and bake for 35-40 minutes. Let the cake cool for 10 minutes and then invert on a cooling rack to cool completely. I left mine in the pan to cool completely since I wasn't covering the sides with frosting.

To make frosting, combine the cream cheese, butter, sour cream and vanilla at medium high speed with a hand mixer. Add the powdered sugar and mix until the frosting is fluffy. Frost and sprinkle chopped pecans on top of cake.

Source: Mel's Kitchen Cafe

The Secret Recipe Club: Orange-Pineapple Julius

2013-04-15T00:00:00.000-04:00

It's time for the monthly installment of The Secret Recipe Club.

This month my assignment was Angela's Kitchen. Angela has been cooking and baking dairy and gluten free for many years and I was amazed at how she's been able to transform everyday recipes to enjoy with her and her family's dietary restrictions. I guess I've been blessed and the only real food allergy I need to worry about is my husband's allergy to crab. It's not good for me since I love crab, but I still enjoy it when I'm traveling for work.

After browsing through Angela's recipes, I decided on a drink - mock Orange Julius. I've never had a real Orange Julius before so I can't compare, but this was so tasty and perfect to cool down on a very warm spring day! I threw in some pineapple since I had just cut one up and the combination was perfect!

1/2 cup orange juice
1/2 cup skim milk
1/2 cup fresh pineapple chunks
1 1/2 Tbsp powdered sugar
handful of ice cubes

Add all ingredients to a blender and blend until smooth and creamy. I used a hand immersion blender and it worked perfectly. Pour into a glass and enjoy!

Want to be part of the SRC? Join here!

Oatmeal Cranberry Cookies

2013-04-10T09:33:00.000-04:00

These cookies were for another PTO event - Grandparent's Day! Madeline was so excited to have her Grandmom come into school and see what she does. As a treat, parents make cookies and provide drinks. Of course I chose to make cookies and made these as well as batch with raisins instead of cranberries. They turned out really good and while they are slice and bake cookies, that part didn't work out too well for me. I'm thinking I probably didn't leave them in the freezer long enough, but I was running out of time and didn't want to spend all night baking cookies. The little sleep I'm getting a night it to precious to give up to bake - Cooper is going on a two month battle with not sleeping through the night.

And I promise, even though the picture isn't that great, these are delicious cookies! They're also made with whole wheat flour which helps increase the nutritional value and adds a nice nutty flavor...especially since our school is nut free due to allergies.

1 1/4 cup flour
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
2 sticks unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 cups old fashioned oats
2 cups cranberries (or raisins)

In a medium bowl, whisk together the two flours, baking powder, baking soda, salt and nutmeg. In the bowl of a stand mixer, beat together the butter and both sugars on high speed until light and creamy. Add eggs one at a time and then add the vanilla. On low, gradually add the dry ingredients. Mix until just combined. Fold in the oats and cranberries.

Divide the dough between two large sheets for parchment paper. Using the paper as an aid, roll the dough into a 1 1/2 inch diameter log. Wrap in plastic wrap and then freeze for at least 4 hours (to up 3 weeks).

When ready to bake, preheat oven to 350 degrees. Unwrap dough and cut int 1/2 inch thick rounds and place 2 inches apart on a parchment lined baking sheet. Bake for 15 to 18 minutes until the edges of cookies are golden brown. Let cool completely on a cooling rack.

Source: Bon Appetit