The Sweet Spot

Sooooo...

2012-05-07T21:28:00.000-05:00

I'm going to have to admit it... I do not have time for my blog right now. I've already announced I'll be taking a break from my personal blog and I'm going to have to do the same for The Sweet Spot. I've been happily busy lately hanging out with my boys, living our amazing unschooling life in the company of wonderful family and the most amazing friends. I have been unplugged a lot lately and I am really enjoying it. I'm sure I won't be able to stay away for long and I will post an awesome recipe occasionally but The Recipe Party every Sunday is on hold for a while.

So for now, my boys send you a good farewell as they enjoy spending more time with their mommy :)

Guest post- Chocolate Chip Cookies

2012-04-20T08:00:00.000-05:00

Yay! I love guest posts on The Sweet Spot, especially since I've been too busy to bake and blog lately :) Welcome Sophie from My Happy Place...!

Hi everyone! I'm Sophie from My Happy Place... I'm 14, and an aspiring baker and photographer!

I'd love if you stopped by my blog sometime... I'm sure you'll find something you'll like!

I, myself, am always up for a good 'ol chocolate chip cookie! I recently moved to Namibia, Africa where my family and I will be serving as missionaries for 2 years. One very sad thing is they don't have chocolate chips here! And when I do find them, they're close to microscopic and very spendy. So when some girls from the US came to stay with us for a couple days, they brought us chocolate chips! I was so excited to use them! :)

Chocolate Chip Cookies

2 1/2 c. flour

1 tsp. baking soda

1 tsp. salt

1 c. butter

3/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

3 eggs

2 c. chocolate chips

Preheat oven to 350ºF. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes.; remove to wire racks to cool completely.

Thanks for having me Paige! I love your blog!

Hope to see some of y'all over at My Happy Place...!

-Sophie

Lemon White Chip Cookies

2012-04-14T21:00:00.000-05:00

Recipe adapted from the Nestle Collection

Ingredients

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

3/4 cup butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 Tbs lemon juice

1 1/2 cups white chocolate chips

1 tsp grated lemon peel

Preheat oven to 375 degrees F.

Combine flour, baking soda, and salt in small bowl and set aside.

Beat butter and sugars until creamy. Beat in egg and lemon juice. Gradually beat in flour mixture. Stir in white chips and lemon peel.

Drop by rounded tablespoons on an ungreased cookie sheet (I still like to line mine with unbleached parchment paper).

Bake for 7-10 minutes or until edges are slightly golden.

Cool on baking sheets for two minutes then transfer to a wire rack to cool completely.

Check out my Link Parties page to see where I'll be linking up today :)

Blueberry Apple Crisp Muffins

2012-04-07T11:00:00.000-05:00

Yes, they taste as good as they look.

This month's Mom's Crazy Cooking Challenge was blueberry muffins. I had some apples in my fruit bowl that were beginning to shrivel. I hate to let organic fruit spoil but these apples were past freshness date as far as eating them raw so I knew I needed to use them for baking. I went in search of an apple blueberry muffin recipe and came across a Taste of Home recipe for Apple Crisp Muffins on a cute little blog called Just Simply Cook. I added blueberries and changed it up a little in some other ways too. These muffins turned out absolutely perfect!

Ingredients

Topping

1/3 cup all-purpose flour

1/4 cup old fashioned oats

1/3 cup packed brown sugar

1/4 tsp cinnamon

4 Tbs butter, room temperature

1/3 cup chopped pecans

Filling

1 (8oz) package of cream cheese, softened

2 Tbs maple syrup

2 tsp orange zest

Muffins

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup oil (I always use coconut when baking)

1/3 cup packed brown sugar

1 egg, beaten

1 cup milk

1 cup finely chopped apple

2 cups of frozen blueberries (toss them in a little flour to keep them from staining your batter)

Directions

Topping

Stir together flour, oats, sugar, and cinnamon until combined. Cut in butter until crumbly. Stir in pecans. Set aside.

Filling

Beat cream cheese until smooth. Add maple syrup and orange zest. Beat until well mixed.

Muffins

Preheat oven to 400 degrees F. Grease or line muffin pan.

Stir together flour, baking powder, salt, and cinnamon in bowl and set aside.

Beat oil and sugar together until well mixed. Beat in egg and milk. Add flour mixture and mix just until combined.

Fold in apples and blueberries.

Fill muffin cups about 2/3 of the way full with muffin batter. Drop about 1 Tbs of cream cheese filling in the middle of each muffin then sprinkle with topping.

Bake for 16-20 minutes. Cool in pan on wire wracks. I yielded 18 muffins from this recipe.

Linking up at Mom's Crazy Cooking Challenge and these other great parties!

Nutella Filled Sugar Cookie Cups

2012-04-06T08:53:00.000-05:00

Need I say more?

Ingredients

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1 1/4 cups sugar

1 egg

1 tsp vanilla extract

Nutella

Toffee bits (optional)

Preheat oven to 375 degrees F. Grease mini muffin pan.

Stir together flour, baking soda, baking powder. Set aside.

Cream together butter and sugar and smooth and fluffy.

Beat in egg and vanilla.

Gradually stir in dry ingredients.

Roll dough into walnut sized balls and place them in the muffin pan.

Bake for 8-10 minutes or until golden.

Let cool for one minute then take a tsp measuring spoon and press down making an intention on each cookie.

Fill with Nutella and top with toffee bits.

Here is an old picture from my Snickeroodle Cookie Cups post to demonstrate the tsp thing after baking.

Check out my Link Parties page to see where I'll be linking up today!

Gluten Free Peanut Butter Muffins with Nutella Filling

2012-04-02T21:41:00.000-05:00

Remember those cute little GF Cashew Butter Mini Muffins? Well these are a bigger, peanut buttery version of those muffins with a sweet little surprise in the middle!

(Makes 9 muffins)

Ingredients

1 cup peanut butter
2 small bananas
2 eggs
1/2 tsp baking soda
1 tsp apple cider vinegar
nutella

Preheat oven to 400 degrees F. Line muffin pan.
Mix peanut butter and bananas in a food processor until they are completely blended.
Add the next three ingredients, one at a time, blending well after each one.
Fill muffin tin with a couple of tablespoons of batter. Drop a heaping teaspoon of Nutella in the middle then top with more batter. Bake for approximately 10 minutes or until peaks are golden.

Batter

Nutella

More batter on top (sorry I forgot to take this picture!)

Bake

Check out my Link Parties page to see where I'll be linking up today :)

A sneak peek at my new kitchen

2012-03-31T22:16:00.003-05:00

Yes...

2012-03-29T19:45:00.000-05:00

this is how a good meal starts.

Deep-dish Chocolate Chip, Caramel, Toffee Cookies

2012-03-28T16:17:00.001-05:00

A dish full of cookie dough.

And if you can resist the temptation to eat it raw, then bake it.

And just when you think it can't get any better, add a scoop of homestyle vanilla and top with crunchy toffee bits.

Yes, yes, ohhhhhhh yes :)

Deep-dish Chocolate Chip, Caramel, Toffee Cookies
4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 Tbs vanilla extract
1 cup semi-sweet chocolate chips
1 cup caramel bits
1/2 cup toffee bits

Preheat oven to 375 degrees F. Grease baking ramekins.
Combine first three ingredients in a bowl and set aside.
Beat butter and sugars until creamy; beat in eggs and vanilla.
Gradually stir in flour mixture.
Stir in chocolate chips, caramel, and toffee, reserving some of each for topping cookie dough (just makes it prettier).
Place 1/4 cup of cookie dough in each ramekin. Place ramekins on a cookie sheet and bake at 375 for 12-15 minutes or until golden brown.
Let cool on wire rack for about 10 minutes before serving. Top with ice cream and extra toffee bits if desired.

You can freeze any extra cookie dough, just place 1/4 cup balls onto a parchment lined cookie sheet and freeze for 1 hour. Once frozen, transfer cookie dough balls to a freezer bag and seal tightly then put back in the freezer until you are ready to eat. Thaw before baking.

See where I'll be linking up today on my Link Parties page.

Out of the ordinary

2012-03-27T13:37:00.001-05:00

I love organic produce, and I almost hated to eat him today! I'm just assuming it was a him ;)

Let me explain...

2012-03-27T09:41:00.001-05:00

I'm so sorry the Recipe Party hasn't been happening for the last two weeks. I feel the need to make excuses and beg for your forgiveness :) So here goes... at the beginning of March we moved in our new (unfinished) house that we are building ourselves. Since then I have been in a mad dash organizing and "setting up house" because I can't stand living out of boxes, that sort of chaos makes me crazy. We went to Ikea the weekend before last and bought some furniture and other stuff so that took up my entire weekend. Then last weekend was Lennon's third birthday so I was busy getting my house in order and baking cakes and cupcakes for that. Now that the party is over we have decided to take it a little slower in finishing up the house so we don't drive ourselves crazy. I am also vowing to spend more time everyday just hanging out with my boys and playing instead of being a stressed out mess, frantically trying to do everything at once :)

The Recipe Party is already scheduled and will be happening this Sunday so please come back and link up your delicious kitchen creations!

Chocolate Covered Dark Chocolate Almonds

2012-03-26T15:34:00.000-05:00

Have I mentioned yet that I LOVE these dark chocolate almonds?

And that I've been obsessed with dipping things in chocolate lately?

Linking up here :)

Guest Post- Cake Pops

2012-03-21T08:00:00.000-05:00

Welcome Christie & Claudia from Pops and Podge!

Hello friends at The Sweet Spot! We are so excited to be a guest over here today. We have a little blog called Pops and Podge and would love to have you come visit us sometime. I still get giddy every time I open up our site! I love our name, I love our design, I love that I feel happy and excited when I look at our blog. Sorry.. was I gloating? I just can't help it! So the funny thing is when Claudia and I were brainstorming names and we came up with Pops and Podge (representing Cake Pops and Mod Podge), I was a little embarrassed. Why, you ask? Because I have never made a single cake pop. Now my partner in crime has, oh... she has made many o' cake balls/pops. But me... no. I was a cake pop virgin! Not anymore, I just make my first batch of cake pops. Here is my version of a beginner cake pop tutorial... If I can do it, you can do it! Claudia, our resident cake pop expert is supervising this post, just to make sure I tell you how to do it right, since I am a newbie :) And she has her own tutorial, you can read all about here. You will need the following: Makes 48-50 Cake Pops (1) Box Cake Mix (on a side note the dollar store has 1/2 boxes if you want to start with a smaller beginner batch, but don't forget to half the frosting too!) (1) Can of Frosting or 1/2 cup homemade frosting Almond Bark or Chocolate Melting Chips (any color will do) Lollipop Sticks Sprinkles (optional) If you are displaying, a Styrofoam base. I used a round one. Wrapping paper or foil to cover base.

First mix up your cake just like it says on the box. I would normally add an extra egg and use milk instead of water to snazz up any box cake for a rushed recipe. But we will keep it simple as making cake pops in my opinion can be a little more complicated and takes time.

Take your cooked and cooled cake and break it into fine pieces. To speed up the process you can use a food processor. I used a potato masher and my hands. Then comes the best part, the frosting! Start with 1/2 a can of frosting or 1/3 cup homemade frosting. You might need to add more up to whole can. But starting with less will make sure you get the consistency you need. Mix in enough frosting that it holds together when it is squeezed. Form all your cake balls and chill them for several hours or put in the freezer for about 20 minutes. Do NOT freeze them for too long, it will make your chocolate crack.

Cover your Styrofoam with wrapping paper or foil if that is how your serving your cake pops. Pre-poke (possibly not a real word, but a method) your Styrofoam with a clean lollipop stick. You should allow for 2 inches between each hole.

Melt a very small amount of chocolate in a mini crock pot or in your microwave (melt for 30 seconds, stir, 30 seconds and repeat until melted, do not over heat your chocolate) or you can use the double boiler method. Then take your lollipop stick and dip it in the chocolate a little, then poke it into your cake ball about half way. Once you have done this for the whole batch put them back in the fridge and chill for a bit until the chocolate is hardened.

Now melt enough chocolate so that you can dip the whole cake ball into the chocolate. If you feel like your not getting good coverage because it is too think, you can add a little vegetable oil or crisco to your chocolate. After you dip, gently roll and tap the cake pop on the side of the bowl so you are covering the whole ball in chocolate and the extra chocolate falls off. Hold it upside down for a few seconds to let the chocolate dry a little before putting in the Styrofoam base. You don't want it dripping onto the base.

If you are adding sprinkles you can add before you place in the base, but wait until the chocolate is half dry. These were an amazing dessert for my friend's daughters 2nd birthday!

They are not perfect, but this is just the beginning of a long relationship of ALL things cake!

Happy Baking, Christie & Claudia

Dark Chocolate Orange Almond Truffles

2012-03-20T09:12:00.000-05:00

My version of healthy truffles with healthy ingredients.

1 1/2 cups almonds (I used these delicious dark chocolate flavored almonds that I can't seem to get enough of)
1 cup dates, soaked in warm water for about 15 minutes to soften them up
1 Tbs maple syrup
1-2 Tbs orange juice
1 tsp orange zest
1 tsp vanilla

Put all ingredients in a food processor and process until you reach your desired consistency. You can leave it a little chunky or process it until smooth. Roll mixture into small balls and chill.

Once chilled, dip them in melted dark chocolate.

Or drizzle melted dark chocolate over them.

Dip you notice the condensation? Yeah, there is about 85% humidity in my house and when I pulled the finished truffles out of my fridge to take pictures of them they started sweating. Oh well, they were still delicious!

Check out my link parties page to see where I'll be linking up today and if you host a link party, please add yours to the list :)

The Best Snickerdoodles

2012-03-15T12:45:00.000-05:00

Mmm hmm, I did it. I just made the claim that these are the BEST snickerdoodles. Well, they are! The best I've ever eaten anyways. I've had the fluffy cake like snickerdoodles cookies but that's not what I like. I like a flat, chewy snickerdoodle with just ever so slightly crispy edges. These are perfect and really are the best in my opinion :)

The Best Snickerdoodles
Ingredients

1 cup butter

1 1/2 cups white sugar

2 eggs

1 tsp vanilla extract

2 3/4 cups flour

1 tsp baking soda

1 Tbs cinnamon

1 tsp cream of tartar

1/4 tsp salt

3 Tbs white sugar

2 tsp cinnamon

Preheat oven to 375 degrees F. Grease or line cookie pan with parchment paper.

In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cream of tartar, and salt. Gradually add to the wet mixture.

Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place on cookie pan 2 inches apart.

Bake for 8-10 minutes. Cool on pan for 2 minutes then transfer to wire wrack and cool completely.

The key to these cookies is NOT to over bake them. They won't look completely done when you take them out of the oven but as they cool they will flatten out and firm up.

Check out my link parties page to see where I'll be linking up today!

Guest Blogger- Almond Joy Truffles

2012-03-13T08:00:00.000-05:00

Welcome Ashley from Sugar Mama Bakeshop!

Hi there! I'm Ashley the mama/baker behind Sugar Mama Bakeshop. I'm so excited to be here on The Sweet Spot! Thanks for having me Paige :) These cake truffles are so fun to make & are a lovely addition to a dessert table or even make a great party favor! The recipe is designed to be gluten free & vegan (all of my recipes are), but you can easily use any cake/frosting you like! I found myself with extra coconut, almonds and a (slightly sunken) chocolate cake one day. And that's how the Almond Joy truffles were born :) The great thing about these is you can swap out for any flavors & mix ins you want. So they can be different every time! Or add a stick and you've got a cake pop :)

{Almond Joy} Cake Truffles

from Sugar Mama Bakeshop

ingredients:

-your fave chocolate cake-baked & cooled according to instructions

(you can buy a gluten free/ vegan mix right here)

-1-1 1/2 cups vanilla frosting

(there's a mix for that too)

-about 1 cup of whole raw almonds cut into halves

-1/2 cup shredded coconut

-2-2 1/2 cups vegan dark chocolate chips

-2 tsp Spectrum organic shortening

instructions:

-crumble cake into fine crumbs (easiest way is to use your hands... don't be afraid to get messy!)

-add frosting, almonds & coconut and mix together (the amount of frosting really is a personal preference depending on how you like the texture. As long as they're sticky enough to roll together you're good to go!)

-using a cookie scoop (or tablespoon) scoop mixture onto parchment lined cookie sheet and shape with your hands to make them nice and round.

-freeze for at least half an hour.

-when truffles are nice and chilled they're ready to dip into chocolate! I found that a toothpick inserted into each one was the best way to coat them evenly and finish with a smooth coating.

-Melt together chocolate and shortening and dip away (I would recommend doing this in 2 or 3 batches so the chocolate stays warm and smooth!)

-If you're decorating with sprinkles makes sure you add them before the chocolate cools, if you're using frosting on top (like I did) you'll add that after the chocolate hardens.

-Put the truffles back in the freezer for 30 minutes- 1 hour.

-They keep perfectly in a sealed container in the freezer!

Enjoy!

Blog Hop!

2012-03-10T22:20:00.000-06:00

How to participate:

1. Follow your hosts (The Kurtz Corner & The Sasse Life).
2. Follow the Featured blog. (The Sweet Spot)

3. Link up your blog's home page -- not a specific link or you will be deleted!
4. Visit at least 2 other blogs and make some friends!
5. Let your friends know by posting this button. The more, the merrier!

Featured Blog:
The Sweet Spot

Hi! I'm Paige, a natural living, unschooling mama to three beautiful little boys. I love to cook but I really love to bake and I really, really love to eat what I make! My food blog, The Sweet Spot, is where I share my recipes and my attempt at food photography :) I cook and bake with mostly organic ingredients and I enjoy taking recipes and making them into my own healthier versions. I would love for you to stop by The Sweet Spot and take a look around. Be sure to leave me a comment so I can hop over to your bog too!

Five silly facts about me:

1. I seriously don't remember the last time I wore makeup and it's been over 6 months since I've had a haircut.

2. I squeeze boobies and scoop poop for a living. No really, we have a dairy farm :)

3. I do silly things, like pretend to smash my tongue in the door, to make my 2 year old laugh when he's throwing a fit.

4. I am a hermit. We live in the country and going to town is one of my least favorite things to do.

5. Clutter make me absolutely crazy!

Let's get social!

Breakfast Burritos

2012-03-10T08:00:00.000-06:00

Do you ever have those days where you desperately need to go to the store but don't have time and all day you are thinking, "what the heck am I going to make for dinner?" Yeah, I have those days pretty often! These yummy burritos ended up being dinner one of those nights. It actually worked out well because I was able to use up the organic veggies in my fridge that were on the verge of spoiling. It was a quick and easy meal and there are no exact measurements for this recipe. Use what you have and season according to taste :)

Ingredients
breakfast sausage
bell pepper
onion
chipotle chili pepper
eggs
milk
salt & pepper
tortillas
avocado

Cook 1st four ingredients together until sausage is done. Drain on paper towel and set aside.
Save a little bit of the grease to cook the eggs in.
Whisk eggs, a little bit of milk, salt, and pepper together and cook until done.
Put eggs and sausage misture in a tortilla, top with sliced avocados and serve with salsa and plain Greek yogurt.

Check out my Link Parties page to see where I'll be linking up today.

Guest Blogger- Mint Mousse

2012-03-09T08:00:00.000-06:00

Welcome Chrissy from The Taylor House!

Hello Sweet Spot readers! I am excited to be here today to share this yummy recipe with you. My name is Chrissy and my blog is The Taylor House. I am a wife of 15 years to my high school sweet heart and a Mom of two little boys! I love sharing recipes, crafts, decorating and organizing ideas. Please stop by and look around!

I get a lot of my inspiration on Pinterest and I came across a recipe for Mint Mousse and decided to change it a little, to make it more of a St. Patty's Day treat.

Ingredients:

1 small package instant pudding mix
1 1/4 c. skim milk
1 small tub cool whip
1/2 tsp. peppermint extract
10 Cookies crusher ( I used a striped fudge cookie)
Green Food Coloring
Andies Mints

Whisk together the pudding mix and milk until well combined, add the Cool Whip in. I kept about half the contain of Cool Whip aside to use on top.

Put a layer of the pudding mix into the bottom of your bowl {I used small Mason Jars for mine}.

Add a layer of crushed cookies next.

Then another layer of pudding mix.

With the remaining Coop Whip, I put green food coloring in and mixed it well. Then put a little on top. With a couple Andies Mints. Doesn't this look yummy?!

This is such an easy recipe, my boys loved it. How can you really go wrong with Chocolate pudding and Cool whip?!

Thank you, Paige for letting me share this awesome recipe with your readers today!!

Cheesy Baked Spaghetti

2012-03-07T11:00:00.000-06:00

First of all, if you aren't following my awesome new food blog yet then move your pointy little cursor over to the right hand side of the page and follow The Sweet Spot in some way. Follow me, like me, add me to your circle, just whatever you gotta do to keep on reading my delicious recipes! Okay enough shameless begging for you to be my friend, on with the recipe :)

Spaghetti always seems to be the meal I can make when I have nothing else to make. It's also a great dish to use up the spare vegetables I usually have lying in the crisper just waiting to spoil and make me feel bad. I found a baked spaghetti recipe over at Baked Bree but I changed mine up quite a bit. Spaghetti is just one of those recipes that's different every time depending on what I have in the fridge and this is the stuff I happened to have this day.

I have a confession... I didn't make my own marinara. I have before but I love Newman's Own organic marinera because it's just so dang convenient! It's also pretty darn tasty by the time I add the sausage and veggies to it, might as well be homemade! I like a LOT of veggies in my sauce. It's my sneaky attempt to force vegetables into my kids' bodies :) And a tip for making spaghetti: DITCH THE HAMBURGER MEAT! Sausage has so much more flavor.

Cheesy Baked Spaghetti

1 lb spaghetti noodles of your choice

1 lb sausage of your choice

2 tsp Italian seasoning (if you're not already using Italian sausage)

1/2 large onion, diced

1/2 large bell pepper, diced

2 large carrots, grated

4 medium garlic cloves, minced

1 jar marinera sauce plus 1 cup water

1 (32 oz) container ricotta cheese

8 oz provolone (or mozzarella) cheese, grated

1 1/2 cups Parmesan cheese

Boil your noodles according to package directions. Drain, reserving 1/2 cup pasta water, and set aside. In the meantime, begin to cook sausage seasoned with 1 tsp italian seasoning. When just the sausage is just starting to turn brown, add veggies.

Preheat oven to 400 degrees F. Spray baking 9x13 inch baking dish with cooking spray.

When sausage is fully cooked, add jar of marinera plus 1 cup of water (shaken around in the empty jar to get the rest of the sauce out). Simmer for 10-15 minutes.

In the meantime, combine ricotta, 1 tsp italian seasoning, provolone, and 1/2 cup reserved pasta water in a large bowl.

*I made 8 individual spaghetti cups and one 9x13 casserole from this recipe

Assemble ramekins or baking dish as follows: sauce, noodles, cheese mixture, more sauce, then sprinkle with remaining Parmesan cheese.

Bake until hot and bubbly, 20-40 minutes depending on the size of your baking dish.
Enjoy!

Check out all the other amazing spaghetti recipes below for this month's Mom's Crazy Cooking Challenge! I'll also be linking up at these awesome blogs!

Guest Blogger- Sour Cream and Onion Saucy Rotisserie Sandwich

2012-03-07T08:00:00.000-06:00

Welcome Sarah from Dwell on Joy!

Hi everyone! I'm so excited to be over here at the Sweet Spot guest posting for Paige while she moves! My name is Sarah, and I am the author over at Dwell on Joy - a little autoBLOGraphy of everyday life filled with tasty bites, delicious treats, beginner sewing projects, and other random projects! Come by to visit anytime, please!

If you saw my house, you'd see that I have a huge stash of cooking magazines. I love to cozy up with them and dog ear future recipe projects! This is one of them and we make it often because it is SO good. The sauce is to DIE for and will ooze down your hands as you savor this delicious dish!

Adapted from Everyday with Rachael Ray magazine, issue unknown.

You will need:

8 slices of turkey bacon
{go ahead, be your bad self and use real bacon! I would except this is what we had on hand}
1 rotisserie chicken, meat removed and set aside
baby romaine leaves, rinsed and dryed
4 pearl tomatoes, sliced {or equivalent; use what you have}
8 english muffins, toasted {love Bay's brand - they crisp up nice}

Sour Cream & Onion Sauce:

1/2 cup sour cream {I used Light Daisy}
1/2 cup buttermilk
1/2 lemon, juiced
1 clove garlic, grated
1/4 cup finely chopped chives

First, prepare the sauce by combining ingredients in a bowl and whisking them together. Place in fridge so the flavors can mingle while you prep the other ingredients.

Once you've cooked the bacon, pulled the meat from the rotisserie chicken, cut your tomatoes, prepped your lettuce, and toasted your English muffins - it's time to build your sandwich!

Layer some chicken, 1 slice of bacon, halved and criss-crossed, baby romaine leaves, tomato slices on top of one English muffin half. Drizzle the sour cream & onion sauce over the top and top with remaining English muffin half.

Tonight we served the sandwiches with Trader Joe's sweet potato fries! I also LOVE Alexia brand :) Try them in the sauce too, it's already all over your fingers, right?

Guest blogger- Homemade Oreos!

2012-03-05T08:00:00.000-06:00

Welcome Kiana from Kiana {Baking} Bates!

Well hello there! I'm Kiana, and I'm a new baking blogger. I absolutely love making cookies, cakes, and cupcakes! My blog, Kiana {Baking} Bates, is a place where I share the recipes that I use and the yummy treats I make!

I think my favorite store bought cookies are the Oreos. They are so addicting! I wanted to take a stab at making my own, and I like them more.

Homemade Oreos
props to: My Kitchen Addiction

For the cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all purpose flour
3/4 cup dutch process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt

1. Begin by preparing the cookies. Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.

2. Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.

3. Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.

4. When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.

5. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 – 1/4-inch thickness. Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

6. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Oreo Filling
Props to: My Baking Addiction

Ingredients:
1/2 cup (1 stick) room-temperature, unsalted butter
1/2 cup vegetable shortening
4 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Mix butter and shortening, gradually adding sugar and vanilla.

2. Spread on cooled cookies and enjoy!

Guest bloggers needed!

2012-03-02T15:37:00.000-06:00

We are in the slow process of finishing up our new house and moving so I'll be super busy over the next couple of weeks. I'm looking for guest bloggers on The Sweet Spot. If you are interested, please check out my Guest Posting page and email me your recipe posts!

Guest Post- Whole Wheat Green Velvet Mint Cookies / Cookie Sandwiches

2012-02-29T08:00:00.000-06:00

Welcome Pamela from Pamela's Heavenly Treats!

I am so happy to be here today at The Sweet Spot, to share a Healthy Recipe.

My name is Pamela I am a wife, mother of 6, homeschool teacher and I have a small Healthy Cupcakes & Cookie business. Everything that I make is made with 100% Whole Wheat Flour and my secret ingredients. You will not know that you are eating healthy when you taste these treats.

Whole Wheat Green Velvet Mint Cookies / Cookie Sandwiches

1 1/3 cup whole wheat flour

2 tbsp cocoa

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter (softened)

1 cup light brown sugar

2 eggs

2 tbsp buttermilk (homemade)

(1 tbsp vinegar to 1 cup milk)

2 tsp apple cider vinegar

1 tsp vanilla

6 - hard peppermint candies (crushed in blender)

1 tbsp green food coloring (or more if you want them really green)

Set oven to 350

Mix wet ingredients together until combined, add in sifted dry ingredients.

Spoon with a small scooper onto parchment paper cookie sheet, don't make them to big because they will spread. Bake for 10 minutes. Transfer to wire rack.

*After they cool, I use a round cookie cutter to make them nice and the same size*

You can leave them as single cookies, or make them into cookie sandwiches with icing in the middle of two cookies.

Cream Cheese Frosting

1 stick of unsalted butter (softened)

1 8 oz package of cream cheese (softened)

3 cups of powdered sugar

Cream butter and cream cheese, then add the powdered sugar, one cup at a time. Fill your piping bag with frosting and fill the top of one cookie and put the other cookie on top, there you have it a

Green Velvet Cookie Sandwich.

Enjoy!

Please come on over to Pamela's Heavenly Treats for some healthy recipes and sweet treat giveaways.

Apple Walnut Bars

2012-02-28T10:08:00.000-06:00

Apple Walnut Bars

1 1/4 cup sugar
1/2 cup oil (I use coconut)
1/2 cup unsweetened applesauce
3 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups apples, peeled, cored, sliced
1 cup walnuts, chopped

Preheat oven to 350 degrees F. Grease and flour 13x9 inch pan.
Beat first four ingredients together.
Mix dry ingredients together then add to wet mixture.
Fold in apples (reserving 1/2 cup) and walnuts then pour batter into prepared pan.
Top with reserved apples.
Bake for approximately 40 minutes. Cool on wire rack then cut into bars.

Check out my link parties page to see where I'll be linking up today!