The Baking Fairy

mini chocolate cupcakes with swiss meringue buttercream

2013-06-15T13:57:00.000-05:00

I know, I know. Chocolate cupcakes? With vanilla frosting? Could I puh-leeze get any more basic. This has Betty Crocker written all over it. Except... well, if you've been following me long enough, I'm sure you've wondered at least once where the recipe is for my signature little cupcake. This silly cupcake is my picture on Facebook and Twitter and a couple of other platforms. And yet, the recipe is nowhere to be found! So... I have decided. Today is the day!

This recipe is truly nothing more than Pioneer Woman's Chocolate Sheet Cake baked in little ketchup cups {which allows you to make a million cupcakes because you don't need a muffin pan}, and my favorite Martha Stewart Swiss Meringue Buttercream. It's not a hard recipe, it's a simple recipe done right. That's what I tell myself, anyway. The cake comes together in a pinch, while the buttercream is a little bit more time consuming. It tastes SO good though! If you're never had real, homemade buttercream frosting, you really must. It tastes light and fluffy like whipped cream. How does it happen? I don't know, but I'm not complaining. This stuff is amazing! And, word to the wise, this is pretty much my go-to frosting when it comes to good stuff. Add vanilla or almond extract or lime juice... the possibilities are endless!

Mini Chocolate Cupcakes with Swiss Meringue Buttercream
Yields: about 48 mini cupcakes + 3 cups of frosting

for the cupcakes
from The Pioneer Woman
2 cups flour
2 cups white sugar
1/2 tsp salt
4 tbsp dark cocoa
1 cup {2 sticks} unsalted butter
1 cup boiling water
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract

Preheat oven to 350F. Line a mini muffin pan with liners, or arrange ketchup/nut cups onto a baking sheet with a silicone mat. Set aside for now.
In a medium nonstick saucepan, melt the butter over medium heat. Add the cocoa, and stir together. Add boiling water, let everything boil for about 30 seconds, then turn off heat. Dump in the flour, sugar, and salt, and stir to combine. In a measuring cup, pour the buttermilk, eggs, baking soda, and vanilla. Stir everything together, then pour into the butter and chocolate mix. Using a tablespoon, fill the prepared cupcake liners. Do NOT fill more than about half or they will overflow! Bake for 9-11 minutes, then let cool completely before frosting.

for the swiss meringue buttercream
from Martha Stewart
3/4 cups white sugar
3 egg whites
pinch of salt
dash of cream of tartar
1 cup (2 sticks) unsalted butter, cut into cubes and at room temp
1 tsp vanilla or almond extract

Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heatproof mixing bowl (I usually just use my KitchenAid bowl). Set bowl over the pot of simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2-3 minutes. Test by rubbing the syrup between your fingers, if you can't feel any sugar granules, it's ready.
Attach the bowl to a stand mixer with the whisk attachment, and beat on low speed until foamy. Add in the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form, and the mixture is cooled completely.
Reduce speed to medium-low; add butter in a couple of tablespoons at a time, waiting until one is completely incorporated before adding another. If the mixture appears curdled at this point, it's totally normal! Keep beating and adding butter and it will become smooth again. After all the butter is in, add your vanilla or almond extract.
Once the cupcakes are completely cooled, frost as desired, then top with a dusting of cocoa powder. Then, eat promptly! If not using immediately or very soon after, store the cupcakes in the fridge. The icing gets pretty hard, so take out of the fridge 10-15 minutes before you plan to serve.

blueberry pancake mini donuts

2013-06-06T16:18:00.002-05:00

I made pancakes this morning... exceeept I made them in my itsy bitsy donut griddle. How freaking cute are these?! They taste delicious, too. And they're fast and easy to whip up! My favorite part though? How good the pictures turned out. If you're a food blogger, you will understand. If not... well, just make and devour. Don't mind the photos. Yum!

My mom purchased this adorable mini donut griddle for me a couple of months ago, and I had yet to use it! I had been thinking about what to make in it for like the past week {but for real... blogger problems}, and I knew I wanted something breakfasty! I thought about pancakes first, and then I saw some blueberries in the fridge. And then the blueberries ran out {or so I thought}, but I had some blueberry yogurt. This morning, as I was cooking my last batch of blueberry yogurt donuts, my mom walks in and tells me there were more blueberries in the garage fridge. HM. Well, thanks for telling me NOW. At least they made it in the glamour shots. These little donuts are super moist and delicious! I made blueberry, but the options are endless. Make whatever floats your boat! I'm thinking about raspberry-chocolate chip donuts next...

Blueberry Pancake Mini Donuts
Adapted from Two Peas and Their Pod
Yields: 24 mini donuts

3/4 cup + 2 tbsp all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
sprinkle of cinnamon
3 tbsp white granulated sugar
1/2 cup unsweetened almond milk
1 egg
1/2 cup blueberry Greek yogurt {I used half of a Chobani container}
splash of vanilla extract
2 tbsp unsalted butter, melted
2-3 tbsp blueberry jam
maple syrup, for serving/topping

Plug in your mini donut maker, spray lightly with nonstick spray, and let it heat up while you prepare the batter. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar. Set aside. In a small bowl, combine the milk, egg, vanilla, and blueberry yogurt. Whisk together, then pour into the dry ingredients. Pour in the melted butter, then mix until just incorporated. Swirl in the blueberry jam, not mixing it in completely. When the donut griddle is ready, scoop tablespoonfuls of batter into each cavity. Cook for 5-7 minutes {more or less depending on manufacturer instructions}. Serve immediately with maple syrup for dipping!

chocolate-covered cheesecake bars

2013-06-01T20:35:00.002-05:00

Once upon a time, I had a Pinterest. And one of the first things I ever pinned were these Dulce De Leche Cheesecake Bars. I've been lusting after them ever since.... yet, I JUST now got around to making them. Oh mah gaaaah. Where have these been all my life?!

I'm honestly not a big fan of dulce de leche {don't punch me please}... sooo, I decided to leave it out! I mean, yeah, it's good, but when you're making a dessert at night and you have everything except the dulce de leche... wellll. It's easier to just leave it out altogether. The result is a buttery graham crust, a super fluffy pillow of cheesecake, and a blanket of dark chocolate glaze. This is like, the best thing ever.

As good as these were, they are nothing if not a test of your patience. I HATE waiting. Cheesecake bars require waiting. Looottss of waiting. Ooof. When I took the pictures, they were not totally cooled off... which was totally fine by me, because it meant the chocolate glaze was still kind of oozy and it got all over the sides of my bars. Perfect pictures! But the taste? Not quite perfect. After a good chill in the fridge overnight, the taste was out of this world. The glaze wasn't as pretty, but at that point pictures had already been taken. So who cares! Bloggers, take note. Pictures should be taken before the bars are cooled. But devouring should be done after a good while in the refrigerator. These are so worth the wait! They taste like a cheesecake cloud. A cheesecake cloud smothered in dark chocolate, that is. :)

Chocolate-Covered Cheesecake Bars
Adapted, barely, from Brandy's Baking
Yields: one 8x8 pan

For the crust
1 package graham crackers
2 tbsp white granulated sugar
3 tbsp unsalted butter, melted

For the filling
16 oz {2 blocks} cream cheese, at room temperature
1/2 cup white granulated sugar
2 eggs
splash of vanilla extract

For the chocolate topping
4 oz dark chocolate chips
1/4 cup {4 tbsp} unsalted butter
2 tsp light corn syrup
1 tbsp heavy cream

First, make the crust. Preheat the oven to 325F. Line an 8x8 baking dish with parchment paper, spray the parchment with nonstick spray, and set aside. In a food processor, blast the graham crackers and sugar together. Slowly add in the melted butter, and mix until incorporated. Dump the mixture into your prepared dish, and press down using a spoon. Bake the crust for 10 minutes, then set aside to cool.
While the crust bakes, make the filling. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until light and fluffy {a couple of minutes}. Scrape down the sides of the bowl, then add in the sugar, and beat until well incorporated. Scrape the bowl again, then beat in the eggs, one at a time. Pour in the vanilla, and mix again. Pour the cheesecake batter onto your prepared crust, then place back in the oven for 45-55 minutes, until cheesecake is fluffy and not jiggly. Set aside to cool.
While the cheesecake bars cool, make the chocolate topping. In a double-boiler, combine the butter, chocolate, corn syrup, and heavy cream. Whisk together until everything is melted and smooth. Pour on top of the cheesecake bars. Now, this is the hard part.... let the bars cool! Cool for at least 3 hours, preferably overnight. When ready to serve, lift the cheesecake bars out of the dish using the parchment, and cut into even squares. I cut 12, and they were still very generous servings! Enjoy cold, and store leftovers in the fridge.

chocolate-stuffed cheesecake cookies

2013-05-29T19:24:00.000-05:00

So... I started a sugar cleanse today. As in, I'm trying to cut back on the amount of sugary stuff I eat. I've seriously noticed lately that the more sugar I eat, the more sugar I want. And then I eat more... and want more... and, well, you get the point. It's a vicious cycle. I honestly did really well for my first day, until I made these. Annnddd then I had to eat one. Ooops. Was it worth it? Totally.

These cookies are so fast and easy to make, and they taste delicious! One-bowl and all that jazz. They have no eggs, so you know what that means... cookie dough galore! Mmmm. I decided to stuff my little cookies with chocolate chips, but the sky is the limit. Mini Reese's Cups, Rolos, maybe even a wee bit of jam or pie filling. You seriously need to make these though, and soon! They are like warm little scoops of delicious cheesecake-y cookie dough. Perfection!

Chocolate-Stuffed Cheesecake Cookies
Barely adapted from Abby Sweets
Yields: about 2.5 dozen cookies

3/4 cup unsalted butter, softened
3 oz Neufatchel cheese
2/3 cup white granulated sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
about 1 cup graham cracker crumbs
about 1 cup large chocolate chips

Preheat the oven to 375F, and line two baking sheets with silicone liners or parchment paper. Set aside.
In the bowl of a stand mixer, beat the butter, Neufatchel cheese, sugar, vanilla, and salt until light and fluffy. Add in the flour, and mix until dough comes together. Using a small cookie scoop, scoop out the cookie dough and place a chocolate chip or two in the center. Roll between your hands so the chocolate goes to the middle, then roll the ball in the graham cracker crumbs. Place on your prepared cookie sheet, and repeat with remaining dough. Bake cookies in preheated oven for 14-17 minutes, until cookies are mostly firm to the touch and are golden brown. Let cool slightly then enjoy!

almond joy sheet cake

2013-05-28T19:30:00.000-05:00

I don't know about you guys, but I am straight up obsessed with coconut. And almonds. And chocolate {but y'all already knew that!}. All three are great individually, but when combined... watch out! That's some serious deliciousness waiting to happen. The idea for a giant cake that tastes like Almond Joy candy has been rolling around my little baker head for the past couple of weeks, and I have been dying for some time to finally bake it! Between my job and my other job, I've been kept plenty busy. But last night... I finally had an hour to spare. And I am so glad I used that itsy bitsy amount of time to bake. Because this cake is lifechanging!

Because my time was limited, I tried to make this cake as delicious as possible while making things quick and easy. The sheet cake is one bowl {or should I say, one pot}, the "frosting" is simply chocolate chips dumped on the cake and melted RIGHT on there, and the almonds were crushed in their own packaging with a rolling pin. Saving time AND dishes is what I'm all about!

If you wanna know what heaven smells like, make this cake. The smell of butter, coconut milk, and shredded coconut boiling on the stove is seriously the best thing my nose has ever had the pleasure to encounter. Soooo goood. This cake has quickly become one of my favorites! It's fast, easy, super delicious, and still pretty enough for company! If you love Almond Joys... this cake's for you. :)

Almond Joy Sheet Cake
Adapted from Taste of Home
Yields: one jelly roll pan {15x10}

1 cup {2 sticks} unsalted butter
1 cup sweetened coconut milk
1 cup unsweetened shredded coconut
2 eggs
1/2 cup sour cream
2 cups all-purpose flour
1 cup white granulated sugar
1 tsp baking soda
1 tsp vanilla extract
2 cups dark chocolate chips
1/2 cup almonds, crushed
1/2 cup shredded coconut

Preheat the oven to 375F. Grab a jelly-roll pan, and butter/flour or spray with nonstick spray. Set aside for now. In a medium nonstick pot, combine the butter, coconut milk, and 1 cup shredded coconut. Heat over medium heat until butter is melted and mixture starts to boil. Remove from heat, and add in the sugar, flour, baking soda, vanilla, and sour cream. Add in the eggs, and mix vigorously to prevent scrambling. Pour the batter into your prepared pan, and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Take the cake out of the oven {leave the oven on}, and dump the two cups of chocolate chips on top. Spread evenly, then place the cake back in the oven for a minute or so. Remove, and using an offset spatula, work quickly to spread the chocolate all over the surface of the cake. Top immediately with the almonds and additional coconut. Let cool slightly, then cut and enjoy!

chevron burlap wreath tutorial

2013-05-21T16:14:00.001-05:00

Happy Tuesday! Things around here today are dreary and gray and gross. So, you know what? Let's craft. I'm gonna show you how to make these ADORABLE chevron burlap wreaths at home! These are seriously easy and so super cute! And this way is much cheaper than buying an overpriced one on Etsy... not to mention much more fun. Let's get started!

Here is what you need to make one wreath...
- 1 wire hanger
- chevron burlap {I found mine at Hobby Lobby in the floral department}
- pipe cleaners, cut into even thirds
- 1.5"-2" wide ribbon and/or tulle
- desired chipboard letters
- craft paint and glitter
- Mod-Podge (optional)
- hot glue gun

1. First things first, bend your wire hanger into a rough circle shape. Just do the best you can! The hook part will be the top of our wreath.
2. Unroll some of the burlap, line the beginning of the roll so that it covers the hook, and pinch it.
3. Using a piece of pipe cleaner, tightly tie the burlap.
4. Repeat!

5. Keep pinching and tying until you are about 1/3 of the way done.
6. Scrunch and push the burlap so that it makes a puffy wreath. You can make it as full as you want!
7. Keep doing the same thing until you are all the way done. Tie the end piece tightly, cut off the extra burlap, and secure with a little bit of hot glue.
8. All done with the basics!

9. Tie the ribbon tightly around the wreath to cover the pipe-cleaners. This step is not necessary if your pipe cleaners are the same color as your ribbon!
10. Loosely weave the ribbon and tulle around the wreath, going in and out every few bunches. Keep adding ribbon until you love it!
11. Time to make your letters! Paint the front and sides with the paint, then cover with glitter. You can either mod-podge the glitter on after the paint, or use the paint to make the glitter stick. I didn't have mod-podge on hand so I did the latter.
12. Let your letters dry very well! Seal with mod-podge if desired, to prevent glitter loss!

13. Using a stapler and some ribbon (or pipe-cleaners), staple the back of the letters.
14. Secure the letters wherever desired on the wreath! Use some hot glue to make sure they won't wiggle around.
15. Hang up your wreath, and see if there are any spots where the burlap is not staying properly... you can kinda see what I'm talking about at the bottom of the wreath. Lay the wreath down flat and use hot glue to make the burlap behave! Hold the burlap in place with your fingers until the glue dries... trust me on this!
16. If desired, add a bow on your wreath, and secure with more ribbon or pipe-cleaners. And you're all done!

I know this was a little bit different than usual, but crafting really is one of my great loves, along with cooking! I absolutely loved making these wreaths, and I LOVE the way they look. Make your own and please send me pictures, I would love to see! :)

white chocolate cookie butter blondies

2013-05-14T13:05:00.000-05:00

Who remembers my homemade cookie butter from a couple weeks ago? That was my solution for delicious but sadly overbaked cookies. Whoops. Can I just say that the recipe made a TON of cookie butter? Like... I am up to my eyeballs in it and I don't know what to do. Which poses another problem. How on Earth am I supposed to use two jars of cookie butter? I mean, it's delicious by the spoonful but I know there are better uses than it going straight into my mouth {and to my thighs}. So... I made some blondies with it! These blondies are rich, delicious, and amazingly chewy. Sheer sugary perfection.

Unfortunately enough, even all the cookie butter than went in these hardly made a dent in my stash. Which means I have to make these again. And again. And again. Sigh. Hard life I lead, isn't it? ;) If you don't have or don't like cookie butter, I am sure these would work great with any nut butter! The only thing I ask is that you let me know and tell me how you like them. :) Who knew overbaked cookies could lead to something so delicious?!

White Chocolate Cookie Butter Blondies
Adapted from Averie Cooks
Yields: one 8x8 pan

1/2 cup {1 stick} unsalted butter, melted
1 egg
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup cookie butter
1 cup white chocolate chips

Preheat the oven to 350F. Line an 8x8 baking dish with foil, spray with nonstick spray, and set aside.
In a medium bowl, combine the melted butter, egg, sugars, and vanilla extract. Whisk until combined, then mix in the flour and chocolate chips. Mix until well incorporated, then pour into your prepared pan. In a small microwave-safe bowl, melt the cookie butter for 5-10 seconds to loosen it up. Drop spoonfuls of the cookie butter on top of the blondie dough, and use a butter knife to swirl it in. Bake in your preheated oven for about 30 minutes, until the blondies are golden brown, the center is not jiggly, and a toothpick inserted in the center comes out mostly clean. Let cool before cutting. Enjoy!

zucchini lasagna pasta bake

2013-05-13T19:48:00.001-05:00

So, you guys know how I'm totally into menu planning, right? I seriously don't know what to do when I don't have a menu planned. In case you're wondering what happens when I have something written down and then I don't feel like making it... well, you're looking at it. As you can tell, I had everything lined up to make my Zucchini Lasagna but then I was tired and grumpy and I had a lot of homework and I said, "You know WHAT! Let's make this easier." So I did! And it tastes every bit as good as the original. The only difference is that this is much less time consuming!

If you already have some ragu {or your favorite meat sauce} on hand, the prep for this dish is seriously 10, maybe 15 minutes. Then, while you relax {or, you know, do homework}, it bakes and gets all cheesy and melty and bubbly and basically perfect. It tastes amazing! This is a delicious, easy, fast meal that is perfect for a busy weeknight. Try it next time you don't feel like making lasagna but still want the yummy taste!

Zucchini Lasagna Pasta Bake
Adapted from my Zucchini Lasagna
Yields: one 8x8 pan

about 3/4 of a box of any small pasta {I used rotini}
2 cups ragu {or your favorite meat sauce}
1 large zucchini, sliced and diced
8 oz reduced-fat or fat-free cottage cheese
1 egg
about 1/2 cup parmesan
1 cup italian-blend grated cheese
1 tbsp extra virgin olive oil
salt and pepper, as needed

Preheat the oven to 425F. Spray an 8x8 baking dish with nonstick spray, and set aside. Boil some water, and cook the pasta 2-3 minutes less than the recommended time {it will cook more in the oven}. Pour the olive oil in a nonstick saute pan, and heat over medium-high heat. When hot, add in the cut zucchini, and season with salt and pepper. Cook until the zucchini get slightly golden brown and soften, 6-8 minutes. Place the zucchini in a large bowl, and add in the ragu and cooked pasta. Mix well. In a small bowl, combine the cottage cheese, egg, parmesan, and half of the grated italian cheese; mix until well blended. Pour the cheese mixture into the pasta bowl, and barely mix everything together. Pour into the prepared baking dish, and top with the remaining cheese. Cover with foil, and bake for 30 minutes, then uncover and bake for 15 minutes more. Broil for a minute or two before serving for bubbly cheese. Let cool slightly and enjoy!

raw walnut fudge bars

2013-05-09T11:33:00.000-05:00

I am SO EXCITED to share this recipe with y'all today! This is seriously one of my new favorite treats. Yeah, yeah, I feel like I say that about everything, but these are amazing. They taste like super rich, fattening brownie batter... except they're clean, raw, vegan, gluten-free, and have no refined sugars or added fats. Yay!

How on Earth does this work? It's all thanks to amazing dry fruits. Now, don't gag and run away yet! I promise you cannot taste the dates or figs or apricots in this at ALL. It just tastes nutty and chocolatey! The creamy layer on top has bananas and you can faintly taste them, but I promise it's not overpowering at all. These bars aren't low-fat or low-carb or anything, BUT they are a healthy alternative to fatty desserts for when that chocolate craving strikes! They are super fudgy and rich while being guilt free.

Raw Walnut Fudge Bars
Adapted from Chocolate-Covered Katie
Yields: one 8x8 pan

for the crust
1 cup dry fruits {I used a mixture of dates, figs, and apricots}
3/4 cup walnuts
1/4 cup unsweetened dark cocoa powder

for the cream layer
2 ripe bananas
4 tbsp chocolate soynut butter {or your favorite nut butter}
4 tbsp honey
1/4 cup unsweetened dark cocoa powder

about 1/4 cup chopped walnuts, for topping

First things first, place your dry fruits in a medium bowl, and cover with boiling hot water. Let them soak for at least 30 minutes to soften.
Grab your 8x8 pan, line with foil, and spray with nonstick spray. Set aside for now.
In the bowl of a food processor, combine your drained fruits, walnuts, and cocoa powder for the crust. Pulse until everything is chopped up and there are no large chunks of fruit. Dump the mixture in your prepared pan, and use a spoon or your fingers to press it down.
Rinse your food processor, then place your bananas, soynut butter, honey, and remaining cocoa powder inside. Blend until everything is smooth and creamy. Pour this onto your prepared crust, then top with your chopped walnuts. Place your walnut fudge bars in the freezer for at least 30 minutes, then cut and enjoy! Store leftovers in the freezer.

crockpot chicken taco soup

2013-05-08T20:38:00.000-05:00

Happy Wednesday! I was about to say "Happy Saturday," because my last final exam was yesterday and school is officially out for the summer! Yippee! My to-do list for today consisted of: work out {done}, make headbands {done}, craft, wash car, and blog. I added a nifty little About Me page on here earlier, and I'm blogging now! It's been pretty swell. :) I am so excited to be sharing this amazing crockpot recipe with you guys today! Chicken taco soup. It's super simple and packs a TON of flavor. Wanna see how I make it?

I know I don't have that many crockpot recipes on here {read: ONE}, but it's because I honestly don't use the slow cooker that much. Yet, every time I do use it, I'm like, "Man, I should use this thing more often!" Pfftt, whatever. I love this recipe because even though it's mostly hands-off, it still gives you a little bit of hands-on prepping, which is basically what keeps me from going crazy. Throwing everything in the crockpot and leaving it all day is just too easy! And I don't like easy. :) Haha! I used ground chicken, but you can also use beef or turkey if you want to... or leave it out altogether! It's easy to customize. The only thing you HAVE to do is make this! It will blow your mind how such simple ingredients taste so good. And the smell while it's cooking is to die for! Promise me you'll make this tomorrow night. Deal? Deal.

Crockpot Chicken Taco Soup
Yields: 4 generous servings

1 lb ground chicken {or other protein}
2 stalks celery
2-3 carrots
1/2 white onion
1 bell pepper
2-3 cloves of garlic
1 15 oz can diced tomatoes
1 15 oz can Ranch Style beans {undrained}
1 can Rotel {chopped tomatoes and chilies}
1/2 cup black olives, halved
1 tbsp extra virgin olive oil
1-2 tbsp taco seasoning {or salt and pepper}
water, as needed

First things first, wash and dry your veggies. Dice your onion, pepper, celery, and carrots, and smash the garlic cloves. Pour the olive oil in a large, nonstick pot, and add in all the veggies. Turn the heat on to medium-high, and cook for about 5 minutes, until the mixture starts smelling fragrant. Add in the ground chicken, and stir everything together. Season with taco seasoning {or salt and pepper}, and keep cooking until the chicken is no longer pink. Drain the fat, and add the chicken and veggies to your crockpot. Add in the Rotel, tomatoes, olives, and undrained Ranch beans, followed with some water. How much you add is up to you, just make sure to at least cover everything! More water will make it more soupy, less water will make it more like a chicken chili. Cook for 6-8 hrs on low, or 3-4 hrs high. Serve with tortilla chips, sour cream, cheese, and hot sauce. Enjoy!

quinoa vegetable salad

2013-05-01T17:27:00.000-05:00

I am so excited to share this recipe with you guys! This quinoa vegetable salad is super easy, fast, and healthy! It's totally vegan, gluten-free, clean-eating approved... like anything healthy you can think of, this probably qualifies. I originally wasn't gonna blog it because I was like, "This is just vegetables and quinoa, like whatever. Anyone can do it." Buuut, I tasted it and it was AMAZING! I am always so blown away when simple ingredients, simply prepared, yield something completely yummy and satisfying.

This salad is great, not only because it has a ton of raw veggies, but because it's a great make-ahead meal! I chopped and mixed everything after lunch, dressed it with some lemon juice, olive oil, salt, and vinegar, and just let it sit in the fridge until it was time to eat. This gave the flavors a chance to meld and intensify, and I thought it was so good! Not to mention, it was super super filling. I really wasn't expecting that! I served this chilled and topped with some simple grilled chicken, and I was honestly stuffed. I love when healthy food is delicious and doesn't leave you hungry for more!

Quinoa Vegetable Salad

Yields: 4 generous servings

1 cup quinoa, white or red

1 zucchini

1 can chickpeas

2 tomatoes

6-8 asparagus stalks

1 cup baby carrots

3 green onions

1 bell pepper

Juice of 1 lemon

Olive oil, salt, pepper, balsamic vinegar {optional}

In a small pot, bring about 2 1/2 cups of water to a boil. Salt the water, and add the quinoa. Lower heat to a simmer, cover, and cook 20-25 minutes, until the quinoa absorbs almost all of the water. Set aside to cool.

Prepare a large bowl for the salad. Wash and dry all of your veggies, and rinse and drain the chickpeas. Dice the zucchini, tomatoes, and bell pepper; cut the asparagus into 1-inch pieces {after snapping off the woody ends}; and slice the baby carrots and green onions. If desired, steam the baby carrot pieces and asparagus pieces for about 10 minutes, until tender. I did this because I don't like raw asparagus, and I didn't want chunks of hard carrot in my salad! When all the veggies are ready, dump everything in your prepared bowl. Add the quinoa, and dress with the lemon juice, a generous drizzle of olive oil, and salt and pepper. Mix well and taste, adding more seasoning if needed. You may also add some balsamic vinegar, if you wish! Cover the bowl, and refrigerate for at least 1 hour or until ready to serve. Eat by itself or with some grilled chicken or shrimp. Enjoy!

chicken lentil pot pie

2013-04-30T19:13:00.001-05:00

I don't know about you guys, but I seriously LOVE lentils. They're good, good for you, and they cook in no time at all! I've definitely been on a lentil kick lately, and I've been trying to find all sorts of different foods to stick them in. This chicken lentil pot pie was a random hodge-podge of pictures I found on Pinterest, and came about when I wanted to make chicken pot pie but didn't want to use cream of chicken soup OR make homemade. To save on calories and up the health content, I decided to use lentils instead! Lentils lend the creamy, rich taste that pot pies are known for without all the fat and nasty ingredients that are in cream soups.

A bonus is that if you don't like biscuits {what?! who doesn't like biscuits...}, you can eat the filling alone as a delicious soup! And if you're vegetarian, you can simply omit the chicken and still have a super satisfying dinner that is healthy and easy. I am SUPER excited to announce that the recipe is actually posted on the blog Real Food Girl: Unmodified as a GUEST POST!!! My very first REAL guest post. I'm so happy. Please click HERE to visit her blog and view the full recipe. :)

italian ragu {or bolognese sauce}

2013-04-25T17:38:00.003-05:00

I am seriously SO excited to be sharing this recipe with you guys today! The reason I am so excited is because this is my mom's very own recipe for ragu sauce. I know it's more commonly known as Bolognese sauce here in America, but my mom has never called it that, and I feel awkward calling it that when I know that's not the right name. Buuut, I included that name anyway to clear up confusion! So, back to this sauce. This right here is pretty much PURE comfort food. Pasta with ragu is a weekly staple at my house! Either simple penne, like I did here, or in lasagna {including zucchini lasagna}, or in pasta bakes! Basically, it's just good with everything.

Another reason I am particularly proud of this recipe is that I made it up as I went. I didn't call my mom for reassurance or to double check or anything. I just... went with my gut and with what I remembered and you know what? It tastes EXACTLY like my mom's! I am so happy! I really hope this ragu sauce makes an appearance in your kitchen soon! It's simple, delicious, and has a rich, savory taste I haven't been able to find in any store-bought item or restaurant wannabe. If you want authentic Italian ragu sauce for your pasta, this is it!

Italian Ragu Sauce
Yields: 6-8 servings

2 carrots
1/2 white onion
2 celery stalks
1 lb ground meat {I did half beef and half turkey}
2 15oz cans of tomato sauce
1 bay leaf
1 tbsp extra virgin olive oil
salt, as needed
pinch of sugar
parmesan cheese, for serving

Rinse and dry your carrots and celery stalks, and roughly chop, along with the onion. Add all of the veggies to a food processor, and pulse until finely ground {but NOT soupy!}. Heat the olive oil in a large nonstick pot over medium-high heat. Add in the veggies, and let them cook for a few minutes, until they smell fragrant. Add in your ground meat, and break it up as you stir. Season with some salt, and cook until browned. Add in the two cans of tomato sauce, plus about 1 can's worth of water. Add in the bay leaf and the sugar. Stir well, then turn the heat down to a low simmer. Cover, and let the sauce cook on very low heat for at least 1 hour, or more time if you have it. Remember to stir occasionally to prevent the meat from sticking to the bottom! When ready, serve on top of some pasta, in lasagna, or in an indulgent sandwich. Don't forget to top with freshly grated parmesan! Enjoy!

shrimp fajita quesadillas

2013-04-22T19:49:00.000-05:00

I am probably the most indecisive person ever. Likeee... seriously. Do I want fajitas? Do I want quesadillas? Hmm... what if I made both and combined them? YES. Best idea ever. These shrimp fajita quesadillas combine the charred deliciousness of fajita shrimp, peppers, mushrooms, and onions with gooey cheese and a crisp tortilla. Perfect!

Who remembers my pico and guacamole post from a couple of days ago? Well, make those. Then make these. Add some sour cream or plain Chobani. Aaaand you have dinner! These are easy and seriously delicious. If you don't like shrimp, you can also use fajita beef or chicken... or keep it vegetarian and add some beans! I like beans so I added them anyway. I love this recipe because it's fast, yummy, and super customizable. Make these for dinner this week!

Shrimp Fajita Quesadillas
Yields: 4 servings

4 large or 8 small tortillas
1/2 white onion, thickly sliced
1 bell pepper, any color, sliced
6-8 white mushrooms, sliced {about 1 cup}
25-30 raw shrimp, peeled and deveined {I did about 7 per person}
1 cup of black or pinto beans, rinsed and drained
2 cups shredded Mexican cheese
salt, pepper, and garlic salt, to season
pico de gallo, guacamole, and plain Greek yogurt, for serving

In a large nonstick saucepan, heat up about 1 tbsp of extra virgin olive oil over high heat. Pat the shrimp dry, and season with garlic salt. When the oil is hot, cook the shrimp for a couple minutes on each side, until they are completely pink and slightly charred. Transfer the shrimp to a plate, and add another tbsp of oil to the pan. Let it heat again, and add the peppers, onions, and mushrooms. Season with salt and pepper, and saute until the veggies are soft and lightly charred. Take the pan off the heat. Lay out the tortillas, and top each with an equal amount of shrimp and vegetables. Add the beans, if using, then top with cheese. Spray a clean pan with nonstick spray over medium-low heat, and cook the quesadillas one at a time. If using two small tortillas per person, make two small quesadillas rather than one large one! It will be really hard to flip without making a mess. Trust me, I know. :) Serve immediately with pico de gallo, guacamole, and plain Greek yogurt. Enjoy!

chocolate chip cookie butter

2013-04-20T22:37:00.000-05:00

You know what's really super sad? Making some really, really good cookie dough... and then overbaking the cookies. OH MAH GAH.. I am so mad at myself! When the cookies were baking, they kept being really gooey... so then when the timer was up and they were still really jiggly, I was like, "Well, let's add a couple more minutes." So I did that... a couple of times. I ended up just taking them out of the oven after a while even though they were still really jiggly and just figured they would cool off and be gooey. Um, wrong! They cooled off and they turned into ROCKS. Like... I wear braces and I was kind of afraid I'd pop a bracket. That's how hard they got. Whoooops.

So what's a girl to do? I mean, me and my roommates ate a few but they really were way too hard to enjoy. I asked my lovely Facebook fans what to do and I got a lot of great answers, but all of them required me to make a whole new dessert and just use the cookies as the crust or something. While those would have worked... I got a fun new idea in mind. How about cookie butter? I have seen this silly thing ALL over the blogosphere, from using the Biscoff spread in brownies and cookies to some bloggers making their own. I figured if you could make cookie butter from plain buttery cookies, why not chocolate chip cookies?

This chocolate chip cookie butter came out SO good. I searched Google and Pinterest for a recipe to use, and I was seriously disappointed! Not only did most recipes also use nuts or peanut butter, some didn't even have cookies in them at all. And I thought this was supposed to be cookie butter? I really wanted to make something containing little more than cookies, and I especially wanted it to be nut-free. While I figure many people eat this stuff just because it's good, I'm sure there's a good chunk that eat it because they're allergic to nuts or peanuts and can't eat nut spreads. So if I made it WITH nuts, then what would be the point? I am so pleased with this super simple, easy cookie butter I came up with! All you need is crunchy cookies, honey, water, oil, and chia seeds. And the chia seeds are totally optional! I just added them for thickening the spread and for a little crunch. This spread takes just minutes to make, and it's the perfect way to use up your overbaked cookies. :)

Chocolate Chip Cookie Butter
Inspired by My Beautiful Disasters
Yields: about 2 cups

15-20 crunchy chocolate chip cookies, homemade or store-bought {such as Chips Ahoy}
2 tbsp neutral-flavored oil {I used corn oil}
1 tbsp honey
2 tbsp chia seeds
about 1 cup of water, more or less as needed

In the bowl of a food processor, pulse the cookies until finely chopped. Add in the oil, honey, and chia seeds, and pulse until incorporated. While the mixer is running, slowly stream in the water a little at a time until desired consistency is reached. Stir in chunks of cookies, if desired. Transfer to an airtight jar or container, and store in the fridge. I figure this can also be stored at room temperature, but I haven't tried it myself. Enjoy on toast, fruit, or by the spoonful. :)

homemade pico de gallo and guacamole

2013-04-19T20:57:00.000-05:00

Happy Friday night! I don't know about y'all, but Fridays night for me usually mean Tex-Mex food! Yum. I seriously love Tex-Mex food soooo much. Italian food will always be number one, but Mexican is definitely a close second. Must be a Texas thing. Today, I'm gonna show you how to make homemade pico de gallo and guacamole! Seems boring, but you know what? Tomorrow I will show you what to eat them with, which will be amazing!

I have this really bad habit... whenever I go out to eat Mexican food, I inevitably, pathetically, fill myself up with chips and salsa or pico de gallo or guacamole before my actual food even gets there. Every. Single. Time. Making these dips at home is super easy, pretty cheap, and actually healthy! When you buy them at the store or get them at restaurants, it's hard to know what exactly is in them. Making them yourself is way better!

Pico de gallo takes a little bit of time because of all the dicing and chopping, but trust me when I say it's totally worth it. Especially when it comes to making guacamole... all you have to do is smash an avocado and add some pico, and you are seriously already done. Easy peasy. Get yourself some salty chips or some yummy Mexican food, and you have perfection!

Homemade Pico De Gallo and Guacamole
Yields: about 4 servings

2 large Roma tomatoes
1/4 white onion
1/2-1 jalapeno
2 garlic cloves
handful of cilantro leaves
juice of 1/2 a lime
salt, pepper, garlic salt
1-2 avocados

Wash and dry all of your veggies. Cut your tomatoes in half, then slice and dice; and dice your onion. Rib and seed your jalapeno, and chop very finely. Smash, peel, and chop your garlic. Place all of your veggies in a medium bowl. Tear the cilantro leaves apart with your hands and sprinkle over your pico de gallo. Squeeze some lime juice on top, and season well with salt, pepper, and garlic salt. Mix everything together, taste, and season more if needed.
To make guacamole, simply smash 1-2 avocados in a small bowl, and add as much pico de gallo as desired. Add some extra lime juice if needed. Mix well, and you're done!

how to save money and eat well!

2013-04-18T18:20:00.002-05:00

Hi, guys! Okay, so as some of you may remember, I posted a question about this subject a little while ago on my Facebook page... I said that my grocery shopping has gotten to the point where I spend less than $5/person per day, and if anyone was interested in a post about the subject. The positive response I got was seriously overwhelming! I expected people to be interested in saving money, but I have never gotten so many likes or comments on a single Facebook post before! So, well, here it is. I'm gonna tell you right now, this really is nothing new. These are just little tips and tricks I use that have gotten me great results!

1. Get a membership card
Membership cards are usually completely FREE, and they give you great savings you would otherwise miss! If a membership card is available at your grocery store, you can be sure that nearly every item will be cheaper if you're signed up for it. A bonus is that grocery stores with gas stations often let you use the "points" you earn while shopping to save money on gas. So, double savings! With a membership card, you can also take part in special promotions that wouldn't otherwise apply.

2. Plan your menu and shop once a week
I know this seems silly, and you're thinking "How on Earth does planning my menu help me save money?" but hear me out. If you plan out your food, you will know exactly what you need to buy when shopping, and you won't have to scramble to the store every night before dinner trying to figure out what to cook. This also saves you money because, if you know what you're making and you already have all the ingredients in your kitchen, you will be much less likely to resort to fast food or restaurants for your meals... which are a LOT more expensive than home-cooked meals! Also, if you are an advanced money saver {unlike me... yet!}, you can even plan your menu around what will be on sale at the store that week. Write out your grocery list as you plan your menu, and you won't forget a thing! Try to shop just once a week instead of hitting up the store multiple times to avoid spending on unnecessary items.

3. Check the weekly catalogs and shop around
I decided to put these two together because they really play off of each other! Weekly catalogs are a great source of limited-time savings, and it may seem obvious to check them but a lot of people don't. They can be found online, or you can sign up to get them mailed to your house. They are always on display at the entrance of the stores, so you can even just look over them as you walk in! If you know what is on sale where, you will know where to buy certain items for optimal money savings. Even if you don't always remember to check the catalogs {I know I don't!}, make note of what items are always cheaper in certain stores. For example, I love Chobani cups and I inevitably buy some on every grocery trip... Store A usually has them for $1.25, but they occasionally go on sale for $1. Store B, on the other hand, always has Chobani for $1 no matter what! Same with those cottage cheese cups with fruit... at Store A, they are $1.25, sometimes on sale for $1; at Store B, they are ALWAYS $0.89! That's s difference of $0.36 per package. It seems like nothing, but those little savings add up!

4. Use coupons
This is another obvious one, but you won't believe how many people don't take advantage of easy-peasy savings like coupons! You can find them everywhere, from magazines to the Sunday paper to websites... sometimes even IN the store, right by the item you're buying. Savings like these are just silly to miss out on! I have gotten to the point where I use at least one coupon per grocery trip, usually more though! I have also noticed that, the more coupons you use, the more coupons you get when checking out. So it's like a {very good} vicious cycle of savings. :)

5. Shop the clearance section!
DO NOT BE EMBARRASSED TO SHOP THE CLEARANCE SECTION. Not everything that's on clearance is expired or old or gross or anything like that... most of the items I find in this section seem to be on sale for absolutely no reason. Like the picture above... what could possibly be wrong with some store-brand magic erasers? I mean seriously, I got them for 50% and there is absolutely nothing wrong with them. That being said, shop with caution! Most of items I buy on clearance aren't food. Always check the expiration, check that packages aren't opened {not the inner packages, anyway... a smashed box never hurt anyone}, and do not ever buy dented cans. I don't care how cheap they are, don't buy 'em!

6. Buy store-brand items
Again, no shame in buying store-brand versus name-brand. It doesn't make you "poor" or "cheap"... it makes you SMART! Why pay more for something just because the packaging is different? If you check the ingredient list, the store-brand and name-brand are usually extremely similar, if not identical. You just aren't paying for the well-known advertisement name. We all have certain brand-name items we're picky about, including myself, but there are MANY things where the off-brand works just as well for cheaper. Sometimes, the store-brand is even better than the real stuff! One of my local grocery stores has every single frozen vegetable you could ever want, in their store-brand, for ONE dollar. It really doesn't get better than that!

7. Buy unprocessed and raw when you can
Processed and packaged food is EXPENSIVE! I know it doesn't seem that way, but in the long run... yes. Not to mention, it's chock-full of additives and nasty stuff your body doesn't need... but that's a story for another day. My favorite foods to buy unprocessed are brown rice and beans. Canned beans may seem cheap, but they are up to 300% more expensive than the dry stuff! Same with rice, buying Minute Rice isn't even worth it when you see how cheap plain ol' brown rice is. My favorite way to cook them is making a big batch in the crock-pot... there are plenty of links on Pinterest showing you how to cook them in a slow-cooker. It's super simple, takes literally two minutes of prep time, and leaves you with a ton of pre-cooked rice or beans you can quickly add to any recipe. The longest part is the cooking... which the crock-pot does all by itself!

8. Look at the unit price on the price tag
I saved the best for last! This is my FAVORITE money-saving tip. I don't know how many people know about this, but I know I didn't for the longest time. It seems obvious, because it's right there next to the actual price, but most people don't even notice the unit price. This little baby tells you exactly how much you're spending. It's a great tool to compare savings between store-brand and off-brand, and even different sizes of a product! You know the common belief that buying larger packages is more convenient? That's not always true... I especially see this when buying cereal, the medium-sized packages will often have a lower price-per-ounce than either the small or giant packs. Sometimes, there is absolutely no difference between a small and big package, so if you know it's something you don't use often, you can buy the smaller size without spending any extra money. The price tag above is for some outrageously expensive organic cereal, so please DON'T ever spend 41.4 cents per OUNCE! Normal cereal runs between 15 and 20 cents, depending on the size.

Well, that's all for now! I hope I helped at least a little when it comes to saving money at the grocery store. I know some of my tips are obvious, but using all of them in combination is what results in great savings. Happy shopping! :)

oatmeal bran muffins {and mug cakes!}

2013-04-17T13:30:00.001-05:00

What if I told you that... I have a recipe for a really good muffin mix. Not only can this muffin mix last forever in your fridge and still be good, it can also make amazing mug cakes! And, let's be honest, who doesn't totally love mug cakes? Well... this is it! This recipe comes from my boyfriend's mom and it is seriously so good and suuuper easy. The only downside is that it makes a TON. Like. Not even kidding. It makes a lot of muffin batter... but it's tasty so it's all good! And I love that it's a neutral flavor so you can trash it up with whatever you want. Like chocolate chips. Or peanut butter. Or both? Sorry I'm not sorry.

You see that gooey swirl in the picture above? Nope, that is not raw batter. That is a peanut butter swirl! And let me tell you, it's amaaazing. This recipe is super simple, comes together quickly, and makes a giant batch. You are gonna have easy bran muffins for ages! I mean, you are more than welcome to halve the recipe... but having batter all ready for mug cakes is super convenient. And tasty. Make these, they will become your new favorite breakfast!

Oatmeal Bran Muffins
Yields: 4+ dozen muffins

2 cups old-fashioned oatmeal
2 cups All-Bran
2 cups Shredded Wheat
2 cups boiling water
4 beaten eggs
5 cups all-purpose flour
3 cups white sugar
5 tsp baking soda
1 tsp salt
1 cup oil
1 quart buttermilk
optional mix-ins: chocolate chips, peanut butter

Preheat the oven to 400F. In a LARGE bowl, combine the oatmeal, All-Bran, Shredded Wheat, and boiling water. Mix well, and let it sit until cooled. In a separate bowl, combine the flour, sugar, baking soda, and salt, and whisk together. Add the dry ingredients into the boiling water mixture, then stir in the eggs. Mix everything well, then add in the oil and buttermilk. Pour desired batter into a muffin tin, and bake at 400F for 20 minutes. Extra batter can be stored in an airtight container in the fridge for up to 1 month.
For a mug cake, spray a mug well with nonstick spray. Fill the mug about halfway with batter, then add desired mix-ins. Cook for 0:45-1:30, depending on your microwave. Do not overcook! Let cool slightly and enjoy!

banana bread truffles

2013-04-13T12:22:00.001-05:00

I made y'all some delicious Banana Bread Truffles! Some vegan, gluten-free, raw, clean banana bread truffles! This is an indulgence you definitely don't need to feel guilty about. They are naturally sweet, with absolutely no refined sugar added, and made with wholesome, healthy ingredients! Walnuts, dates, dried figs, bananas, and almond flour. That's it! :) I was so excited when I saw the original recipe on My Whole Food Life, because I had a sad, overripe banana I seriously didn't know what to do with. I saw her super simple, delicious idea, and, well... here you go! This should definitely be your next use of overripe bananas, in my opinion.

I love these because, not only are they just 5 ingredients, they seriously take 5 minutes to come together! Super delicious, and near-instant gratification. Now that's the stuff I do like. :) I decided to post my version, despite being near identical to the original, because I didn't have enough dates and had do add figs... so, in case someone else is missing dates, they know it will work! Also, I covered the outside in almond meal, which I though made these so stinkin' cute. And besides, imitation is the sincerest form of flattery... especially if you give credit! Make these asap! They take just a couple minutes, but, uh... they will rock your world. So good, and totally guilt-free!

Banana Bread Truffles
Slightly adapted from My Whole Food Life
Yields: about 20 truffles

2 cups walnut halves
1 ripe banana
5 Medjool dates, pitted
6-8 dried figs
3/4 cup boiling water
1/2 cup almond meal, more or less as needed

First things first, pit and halve your dates, and cut your figs into quarters. Make sure to remove the woody stems! Place your dried fruits in a small bowl, and pour the boiling water on top. Let them sit for about 5 minutes to soften. In the bowl of a food processor or Ninja blender, place the walnuts, banana, and softened fruits. Pulse until the mixture becomes smooth and homogenous! If it's too thick, add a little bit of the soaking water to soften the mixture. Scrape the sides of the bowl often, and make sure everything has been chopped up! If the dough is too runny, you can add some almond flour/meal and mix with a spatula to help it thicken back up. Line a baking sheet with parchment paper and set aside for right now. Pour the almond flour in a small bowl, and also set it aside. Time to assemble the truffles! Using a spoon, scoop up even amounts of dough, and roll into balls using your hands. Drop the truffles in the almond meal, and shake them around to coat. Set on the prepared parchment paper, and repeat with all of the banana bread dough. Enjoy immediately, or refrigerate until ready to serve! Please keep in mind these have to be stored in the fridge because of the banana. Melissa from My Whole Food Life says they should last a couple of weeks. :) Enjoy!

vegetable lasagna

2013-04-06T08:30:00.000-05:00

Here it is! My much-anticipated Vegetable Lasagna recipe. I mentioned it on Facebook and got a few requests, so I figured I might as well post about it! This lasagna is delicious, full of healthy veggies, and you honestly don't even miss the meat! I don't, anyways. :) I apologize that all my casserole-type dishes look the same... but it's hard to make casseroles look pretty! Between this and my eggplant parmesan and my zucchini lasagna, they all look so similar. Ugh! I say you should just think of them as a book series. The covers all look similar but the insides are different! Stupid comparison? Yes. Does it work? Yes it does.

I honestly loveeee this lasagna, though. It's not actually Italian, but it's my own and I think it's super yummy. I came up with it as a hodge-podge of some recipes I had seen and some I had made, and I am amazed each time at how a mixture of simple vegetables, cheese, and tomato sauce can be so tasty and savory! And believe me when I say it's not even that hard to make. This recipe is a million times better and healthier than anything you can find ready-made at the grocery store.

This delicious casserole has 4 basic components: the noodles, the tomato sauce, the cheese mixture, and the vegetables! This time, I also had some leftover broccoli pesto {recipe found HERE} and I decided to layer it in as well. Super delicious but definitely optional. :) While this is not original Italian, the concept definitely is! I just love the idea that simple, good quality ingredients yield a delicious result when treated properly. This dish is healthy, hearty, and tasty. Who needs meat?!

Vegetable Lasagna
Yields: one 9x13 dish or two 8x8 dishes

8-10 whole wheat lasagna noodles {more or less as needed}
1 15oz can of tomato sauce
1 tbsp extra virgin olive oil
1/4 cup chopped onion
8 oz skim ricotta cheese
8 oz low fat or fat free cottage cheese
1/4 cup freshly grated parmesan cheese
1-2 tbsp chopped fresh parsley
1 tsp garlic salt
2 tbsp extra virgin olive oil
1 carrot, chopped
1 celery stalk, chopped
1/2 cup chopped onion
1 zucchini, cubed
1 yellow squash, cubed
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1 frozen peas
1/2 frozen spinach and/or turnip greens
1 cup sliced mushrooms
1 cup broccoli pesto {optional}
1/2 cup low-fat shredded cheese, for topping
salt and pepper as needed

In a small nonstick pan, heat up the 1 tbsp olive oil with 1/4 cup chopped onion. As soon as it starts sizzling, pour in the whole can of tomato sauce, and season with salt and a pinch of sugar. Stir, cover, and let simmer on medium-low while you prepare the rest.
In a large nonstick pot, heat up the 2 tbsp olive oil. When it's hot, add in the 1/2 cup chopped onion, celery, and carrot. Stir around and let the mixture cook for a minute or two, then add in the rest of your veggies. Cook the mixture on high until the vegetables start to soften. Season with salt, pepper, and garlic salt, and add in about two cups of water. Cover and let the mixture cook on medium-high until most of the water has been absorbed.
In the meanwhile, boil your lasagna noodles according to package directions and set aside.
In a medium bowl, combine the ricotta, cottage cheese, parmesan cheese, 1 tsp garlic salt, and the parsley. Mix well, and set aside.
At this point, everything should be ready! Preheat the oven to 450F while you assemble.
Spray your pan{s} with nonstick spray, then spread a small amount of tomato sauce on the bottom. Top with a layer of noodles {cut to size}, then top the noodles with some of the cheese mixture, broccoli pesto {if using}, vegetables, and tomato sauce. Repeat! I can usually do two layers before I run out of ingredients. Top with the shredded cheese, cover with foil, and bake for about 30 minutes. Uncover the casseroles, and bake for 20 minutes more. If desired, broil the top right before serving! Let cool slightly to ease cutting, and enjoy.

Starbucks copycat vanilla chai tea latte

2013-04-04T17:00:00.003-05:00

Who loves Starbucks? I know I do! But who loves the Starbucks price tag? Ehh.. I know I don't. I recently acquired a giftcard to Starbucks, which let me experiment and try some fun new drinks without having to pay for them myself. Heehee. :) My latest obsession is by far their Vanilla Chai Tea Latte! But at $4 a pop, it's really not a habit I can sustain. SO, I got creative and found a way to make it myself! :) All you need is three simple ingredients to bring the fancy coffeehouse taste home: hot milk, pure vanilla extract, and Chai Tea concentrate! I went with the sugar-free kind, but you can also buy regular. Speaking of which, I found this glorious giant bottle of Chai at TJ Maxx/HomeGoods for just $5.99! That's less than what TWO cups would cost from Starbucks. Shopping wise, I have also seen syrups at World Market if you wanna buy some yourself. So what are you waiting for? You are literally three minutes away from a delicious vanilla chai tea latte, sans the expensive price tag. :)

Starbucks Copycat Vanilla Chai Tea Latte
Yields: 1 serving

1 cup dairy milk OR nondairy unsweetened milk
1/2 tbsp pure vanilla extract
1 1/2 tbsp chai tea concentrate

Heat up your milk in a medium-sized mug... for me, two minutes in the microwave is perfect! Remove from microwave, and stir in the vanilla and chai. I have found that I prefer a little bit lighter chai taste, so I advise you to try it with 1 1/2 tbsp but add more if you want a stronger flavor. Stir well and enjoy immediately!

Check this out as a guest post over on Saving & More! :)

one-bowl truffle brownies

2013-04-03T20:19:00.002-05:00

Last night, at like 11, I got an urge. A baaad urge. An urge for... brownies. At this point, I think this blog makes it pretty obvious that this urge happens often. I have FOURTEEN brownie-related posts, and you know what? It's about to be fifteen. Anyways, I got this ridiculous craving for brownies late at night and I decided to visit my good friend Pinterest for some inspiration. I found a recipe claiming to be "The Best Brownies Ever," and I was sold. Let's make them!

There was just one small little problem with these Best Brownies Ever... in the picture, they looked super cakey. Like... they basically just looked like chocolate cake. And that, for me, is a no-no! If I wanted cake, I would bake a cake. Brownies need to be gooey and rich and chocolatey! So I tweaked it a little bit, making it not only one-bowl and mixer-less, but SUPER gooey and amazing. I originally wasn't gonna post this late-night baking escapade, but once I tasted these brownies... I HAD to share. I apologize if your thighs are angry at me.

One-Bowl Truffle Brownies
Adapted from Munaty Cooking
Yields: one 9x9 pan

1/2 cup brown sugar
2 tbsp water
2 eggs
2/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
3 tbsp unsalted butter
1 cup dark chocolate chips
1/2 cup milk chocolate chips
1 tsp vanilla extract
additional chocolate chips, for topping

Preheat the oven to 350F, and spray a 9x9 baking pan with nonstick spray. Set aside.
In a medium, microwave-safe bowl, combine the chocolate chips, butter, water, and brown sugar. Microwave for 30-45 seconds, until everything is smooth and melted. Let cool slightly, then whisk in the eggs, one at a time, and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Finally, stir in the extra chocolate chips. Pour batter into your prepared pan, and bake for 16-18 minutes. I baked mine for 17 and they were perfect! Let cool slightly, and enjoy! If enjoyed right after baking, they will be very gooey! After they are cooled off, though, they will be soft and truffle-y. :)

chocolate chip hot cross buns

2013-03-29T18:40:00.000-05:00

Happy Good Friday! I am home for Easter, so as you may have guessed, I absolutely had to bake something to celebrate! As I found out, hot cross buns are traditional for today. So I set out to make those! I knew that raisins were in the original recipe, but, uh... I don't like raisins. I had already decided to just find a good recipe and replace the raisins with chocolate chips, when I stumbled upon Seeded At The Table's chocolate chip hot cross buns. Jackpot! These already had the chocolate substitution, and the crosses on top were made of melted white chocolate. Perfect!

One of my favorite things... a giant, overflowing bowl of puffy, stretchy, yeasty goodness! Am I the only one who is ecstatic when things with yeast actually rise? No? Good. These hot cross buns are honestly not hard, just a little time consuming. But most of the time is just spent waiting so you can do pleenntyy of other things in the meanwhile. Like, do your homework. Or clean. Or maybe go on Pinterest. I never go on Pinterest so obviously I didn't do that...

You know what's awkward? Not having enough white chocolate to cross all your buns. This is embarrassing.

I strategically took pictures to hide the fact not all of my buns were crossed. Then I thought to myself, "Well, I'm gonna take a pan picture anyway. I'm sure my followers will think it's funny. And also that I'm an idiot. Whatever." So, hopefully you do find that funny. Back to tastier things, how delicious does this bun look? These are honestly some of the best things I've ever made. Like, ever. Think super flaky, soft, buttery dinner rolls. With chocolate chips. And white chocolate on top. Basically amazing.

Sorry I'm not sorry!

Chocolate Chip Hot Cross Buns
Recipe from Seeded At The Table
Yields: 16-17 buns

for the buns:
1 packet {2 1/4 tbsp} instant yeast
1/2 cup white sugar
1 cup skim milk + 1/2 cup whole milk
4 cups all-purpose flour {+ more if needed}
1 tsp salt
3 1/2 tbsp unsalted butter, melted
1 egg
1 cup mini chocolate chips

for the glaze:
3 tbsp hot water
1/4 cup white sugar

for the crosses:
2 oz white chocolate, melted

First, heat up the milks until warm {120-130F}. Stir in the sugar and the yeast, and set aside for a few minutes to let the yeast swell and bubble.
In a large bowl, whisk the flour and salt. Make a well in the middle, and pour in the melted butter, egg, and yeast mixture. Mix with a wooden spoon until incorporated, then dump out onto a floured surface and knead the dough for a few minutes. It should become smooth and elastic! Knead in the chocolate chips, then place the dough into a clean, lightly oiled bowl. Using a sharp knife, cut a cross on the top, then cover with a clean tea towel and set in a warm place to rise for at least one hour. I always forget my dough, so it usually gets huge...
When ready, preheat the oven to 400F. Dump the dough back onto the floured surface, punch it down, and knead it a little bit. Grab a baking dish or large springform pan, and butter thoroughly. Pinch off golfball sized pieces of dough, tuck the dough under to make a smooth top, and place on your prepared pan. You should get 16-17 balls! Mist lightly with water, and cover with a tea towel to let rise for another 15-20 minutes.
After the second rise, mist the buns again with water, and set in the oven! Bake for 20-25 minutes, until golden brown and delicious. Mist the buns 1-2 times while in the oven as well. While they are baking, prepare the glaze.
Simply heat up the water, and stir in the sugar. That's it! When the buns are ready, brush them generously with the glaze. Pour the melted white chocolate into a zip top baggie, snip a corner, and draw crosses on top of your buns. Serve warm and enjoy!

easter Peep brownie pops

2013-03-27T09:51:00.001-05:00

You know what I love? When I'm just looking around on Pinterest, I see a picture, and I'm immediately like, "YES. This will be made. Like, immediately." These brownie pops were definitely like that! Inspired by THIS picture, I honestly didn't even look at the original recipe before making them. I actually still haven't... just because I loved the idea so much that I wanted to do it the way I thought was right! Which did actually work, by the way. :)

The reason I was on Pinterest in the first place was because I was looking for a fun, Eastery treat to bring to my sorority's pledge class Easter social! If you know me, you know I have to be the one bringing something unbearably adorable and sugary. These brownie pops fit the bill so perfectly! Super cute, bright, festive, and, let's be honest... who doesn't love dessert on a stick?! My favorite part was the fact that these are made completely from supermarket shortcuts. Ideally, yes, I would have made everything from scratch. Buuut... I am a college student on a college budget with a college amount of time and I knew over 25 people were going to attend the social. What's a girl to do? Get creative, of course!

In the name of experimenting, I bought the new Duncan Hines starter frosting! I know you've seen it in stores, you buy a jar of their plain white frosting, and buy a special flavoring packet to mix in yourself. I purchased the blue cotton candy variety to be festive. And add more sugar, obviously. To be completely honest, I am not so sure if it was really worth my money... not the cotton candy flavor, at least. To me, it tasted like regular store-bought frosting! I am sure if you buy a more distinctive flavor, such as mint chocolate or caramel apple, it will make a bigger difference. Confession: the only reason I even bought it was cause I had a $1 off coupon. But now I know! And you know, too. So you don't have to spend like $4 on blue cotton candy frosting that tastes like vanilla. ;)

These were so fun to make though! And everyone loved them, I got so many compliments on how good and how cute they were. Feel free to use any color Peeps you like! These were for a sorority event so pink was the obvious choice. :) Please please PLEASE make these for your Easter events this weekend! And let me know if you liked them. I am impatiently awaiting your response. :)

Easter Peep Brownie Pops
Inspired by Munchkin Munchies
Yields: 18-20 pops

2 boxes of brownie mix
eggs, water, and oil called for on brownie mix
frosting {homemade or storebought}
sprinkles
2 boxes of Easter bunny Peeps {you will have leftovers!}
short, thick skewers or popsicle sticks

Bake brownies in a 8x10 {or 9x9} pan, according to package directions. Set aside and let cool completely. Once cooled, cut into equal rectangular shapes... aim for 8-10 per pan! When they are all cut, insert your skewers or popsicle sticks into the brownies. I found that inserting them on the crust side resulted in them being more sturdy and less likely to break off. Frost the brownie pops, top each with one Peep, and cover liberally with sprinkles. Store in fridge until ready to serve. Enjoy! :)

eggplant parmesan

2013-03-24T11:05:00.001-05:00

The time has finally come to share my Eggplant Parmesan recipe! Woohoo! If you are my friend on Facebook, I know you have been {im}patiently waiting... well, no more. Here it is! :) Eggplant parmesan is one of those things that is delightfully delicious and simple in Italy, but is usually represented as a greasy, cheesy tower of mess here in the States. I am here to show you how to make REAL Italian eggplant parmesan, and how to make it even easier and healthier. Believe it or not, when made with baked or grilled eggplants, this dish is relatively low-fat, low-carb, and basically gluten-free. And vegetarian!

First up, the eggplants. You could fry them {my mom does!}, but honestly... who has the time? Frying these babies takes forever. Instead, I simply sliced them, seasoned them, and baked them. Much easier and you eat a lot less fat this way! Last time I made eggplant parmesan, I cooked them in my panini/George Foreman grill, which is another deliciously low-fat cooking method. In my opinion, the oven is the best way though, because you can put all your eggplants in at once and let them do their thing. It's not as hands-on and labor intensive as frying or grilling.

The other two crucial ingredients of an Italian Eggplant Parmesan are the tomato sauce and the bechamel sauce. Surprisingly {or not}, copious amounts of cheese are NOT part of the original recipe. And don't even mention ricotta unless you want me to slap you! I simply don't understand American cooks' fixation on sticking ricotta in every single Italian dish out there. Don't get me wrong, I love ricotta! Just not in everything. :) I promise this recipe is really simple, just a little time-consuming. Most of the time is hands-off, so please don't be put off by it! Please make this and wonder why you haven't been eating Eggplant Parmesan this way for years!

Eggplant Parmesan
Yields: one 8x8 pan {about 4 servings}

2 large eggplants
1 15oz can of tomato sauce
2-3 garlic cloves, smashed
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 tbsp flour
2 cups skim milk, heated
1/4 tsp freshly grated nutmeg
1/2 cup freshly grated Parmesan
1 cup shredded Italian blend or mozzarella cheese
salt, pepper, and garlic salt for seasoning

Preheat the oven to 425F. Grab 1-2 large baking sheets, and lightly grease with 1 tbsp of olive oil. Set aside for now. While the oven heats, wash and dry your eggplants. Cut off the tops and bottoms, and slice in 1/2 inch slices. Season with garlic salt and pepper on both sides, and place on your prepared baking sheets. Bake for 25-30 minutes, switching pans halfway, until golden brown and soft. Turn the oven up to 450F when done.
Meanwhile, in a small nonstick pot, heat 1 tbsp extra virgin olive oil with the smashed garlic on medium-high. As soon as the garlic starts to fizzle a little bit, add in all of the tomato sauce. Add in some salt and a pinch of sugar. This is SUPER important, it helps your tomato sauce be savoryand not acidic! Stir, and let the sauce cook on medium-high until it starts to boil and spatter. Cover, and turn the heat down to low. Let the sauce simmer while you get the rest of the ingredients ready.
In another medium nonstick pot, melt the butter over medium heat. As soon as it's melted, immediately add in all of the flour and whisk vigorously to combine. Cook the butter/flour mixture for a minute or two {to get rid of the raw flour taste}, then slowly pour in your heated milk, whisking continuously. Keep mixing until all the milk has been poured in, then season with salt, pepper, and 1/4 tsp nutmeg. Whisk in 1/4 cup of the parmesan cheese, and it's ready! Make sure the bechamel is the LAST thing you prepare before assembling, it starts to thicken almost immediately after it's done cooking.
Grab an 8x8 baking dish, and spray with nonstick spray. Spread a small amount of bechamel in the bottom, then top with one layer of the baked eggplant slices. Top with some tomato sauce, followed by some of the shredded cheese and parmesan. Repeat until you are out of eggplants! I am usually able to get three layers. Make sure to end with the cheese! Cover the pan with foil, and bake in your 450F oven for about 30 minutes. Uncover, and bake 20-30 more minutes. Let cool and settle for 15-20 minutes before serving, if possible. Cut into 4-6 even pieces, and enjoy!