Let me start this by saying I am not a fan of molasses by itself.

But I am a fan of these cookies.

This being said, you don't have to be a lover of molasses to want to bake/eat/finish off these beauties. They are filled with the taste of fall, if you take my meaning, and they should be made as much as possible in the next few months. They are delicious, easy, and did I mention delicious?

Yes? OK. Good. Here you are:

Chewy Molasses Cookies

Please note that the dough needs to be refrigerated for at least 30 minutes before baking.

Ingredients:

- 3/4 C butter (12 TBSP), softened
- 1 C sugar
- 1/4 C molasses
- 1 L egg
- 2 C all-purpose, unbleached flour (I actually used King Arthur White Wheat Flour when I made these)
- 1 tsp cinnamon
- 1/2 tsp (ground) cloves
- 1/2 tsp (ground) ginger
- 1/2 tsp salt (I used sea salt)

Directions:

- Preheat your oven to 375 and prep your baking sheet with nonstick spray or parchment paper.
- Mix together your butter and sugar until well whipped. Add in your egg and molasses until well combined.
- Stir in your flour, baking soda, cinnamon, cloves, ginger, and salt. Make sure you clear the sides of the bowl so you get all your ingredients nicely mixed!
- Cover and refrigerate dough for at least 30 minutes, until it's cold and easier to handle.
- Roll the dough into small balls (I used a small-medium cookie scooper). Fill a small bowl with sugar and roll each ball until it is completely coated! Place the cookie on the sheet and give them a little room to spread out.
- Bake for 8-10 minutes until they begin to slightly crack on top.
- Cook for two minutes on the baking sheet before transferring to a wired rack to cool.


These are my husband's absolute favorite cookies. If you're a fan of molasses (or not), or ginger, or cinnamon, or all that goodness put together-- give them a try! Make sure to share in the comments if you make them!

These blueberry muffins are to die for. They're easy, moist, and perfect when you're just craving something sweet, but not to sweet, in the morning.

Not to mention they went perfectly with our celebration of finishing reading The Wizard of Oz. We've been making a point to make our way through chapter books with Michael, who is eating it up. And when trying to figure out a way to do something special after finishing the book, we decided we'd bake something new.


Because that is our way, isn't it?

As always, I digress.

Here's the recipe you're here for!


Ingredients:
Note: This is a HALVED recipe. If you want 12-18 muffins, double the recipe.
- 1 egg
- 1/2 C sugar
- 1/2 C milk
- 1/4 C olive oil
- 1.5 C unbleached flour
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp vanilla
- 3/4 C blueberries

Directions:

-Preheat oven to 375 and prep your muffin pan as you like (with liners, spray, or both).
- Whisk together your egg and sugar. Next add your milk, olive oil, and vanilla.
- Add your dry ingredients, mixing until completely combined. (Batter is going to be thick. Don't over mix!)
- Gently fold in your blueberries.
- Fill the muffin tin with 1/4 C batter per muffin.
- Bake for 25 minutes or until cooked through.

See what I mean? So easy and you almost always have the ingredients in house. You can also substitute the blueberries with a different berry, or chocolate chips, or anything similar!

HAPPY FEBRUARY!

I have rediscovered my bread machine and everyone who comes over is thanking me for it.

That's not cocky, it's just a fact.

There is something about homemade bread. The smell alone can make a person drool, but to be able to eat it on a regular basis...needless to say, I need to step up my exercise game.


I made this bread to go with some yummy lasagna pasta. Because, if you're going to have pasta--you might as well have some bread. This quick bread was super easy to throw in my bread machine and let it do its thing. However, if you aren't in possession of a bread machine, you're in luck! You can bake this bad stuff, too. And I mean that in a good way. You know, like... bad is good.

Annnnnnnnnyway.

Ingredients:
Recipe adapted from Home With Boys
- 1.25 C warm water
- 1.5 C olive oil (or vegetable)
- 3.5 C all purpose unbleached flour (or bread flour)
- 2 tsp sugar
- 1 tsp salt
- 1 Tbsp dry Parsley
- 1 tsp onion powder
- 1/4 tsp basil
- 1/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/3 C grated Parmesan cheese (optional)
- 2 tsp active dry yeast

Directions for Bread Machine:

- Add your liquid ingredients to the bread pan.
- Add your dry ingredients, except the yeast, to the bread pan.
- Use your finger or a spoon to form a little hole in the middle of the dry ingredients for your yeast.
- Select the "French" setting, choose crust color (I did "Light"), and BOOM! Your bread is in the making. See how easy that is?

OR

Directions for Baking:

- Preheat your oven to 350 and spray bread pan.
- Mix together your wet ingredients, followed by your dry ingredients. Knead the yeast into the dough until all are combined.
- Place in bread pan, using spatula to make it as even as possible in the pan.
- Bake for 30 minutes.


Simple, easy, and delicious. My husband described the bread as BANGIN' more than once... and it BARELY lasted 48 hours in the house (this is including the fact that my mother-in-law is visiting, too).

As I am now in my third trimester with baby #2 (yes, I realize I haven't blogged in a while, so SURPRISE!), I find just about any excuse to make something sweet. Maybe the third trimester doesn't have anything to do with it, but the fact that I'm pregnant does. For some reason, this time around all I want is sugary goodness, whereas with little man #1, I wanted salty foods.

I digress.

The other day I woke up and decided I just had to have something lemon. Maybe because it was 100 degrees outside and it was making me think of lemonade, or maybe because baby just decided he had to have something lemon. (Yes, HE! Another boy!) Regardless of the reason, I scoured the pantry to come up with a new recipe. And, voila! These are easy and delicious, and though I usually prefer to use fresh ingredients-- they don't require you to have actual lemons lying around. Just some lemon pudding!



Ingredients:

- 1/2 C butter
- 1 C sugar
- 1/2 tsp vanilla
- 1 egg
- (1) 3.4 oz package of instant lemon pudding
- 1 C flour (if the mixture seems too wet, add 1/4 C to it)
- 1/4 tsp baking powder
- 1/8 tsk baking soda
- 1/4 tsp salt
*Optional: 1/2 C - 3/4 C White Chocolate Chips*

Directions:

- Preheat your oven to 350 and prepare your cookie sheet with parchment paper or cooking spray (I used parchment paper).

- Cream your butter and sugar together with a handheld or standing mixer. Add in your vanilla and egg next.

- Add your lemon pudding mix before the rest of your dry ingredients. Stir until well combined. Lastly, fold in your chocolate chips if you're using them :).

- With a medium cookie scoop, place cookies on baking sheet. *If you do not have a cookie sheet, use 1-2 Tbsp of dough and round into balls before placing on sheet.*

- Cook for 8-11 minutes, depending on your oven. The edges will be SLIGHTLY tan/brown. Let cool on cookie sheet for 1-2 minutes before moving to a cooling rack.

So easy, and so yummy. There's something about these cookies that almost give them a "cooling effect" when it comes to warm weather.

Recipe adapted from Creations by Kara.

It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

I had been seeing all these Quinoa recipes floating around Pinterest and friend's profiles on Facebook and, honestly, they were scaring me. Because I had no flipping idea what Quinoa actually was, or even how to say it.

But the more I saw, the more I was influenced to try it. So, I found this recipe and decided to adjust it and give it a try.

I am now a fan. And, in case you didn't know (because I didn't) Quinoa is pronounced keen-wah.


Ingredients:

- 2 cloves garlic, minced
- 1 habenero pepper, chopped
- 1 C uncooked quinoa, rinsed well and drained
- 1 tsp chicken or vegetable bouillon
- 1 can black beans, rinsed and drained
- 1/2 - 1 (14.5 oz) can diced tomatoes (do not drain)
- 1/2 C corn
- 1/2 tsp sea salt
- chopped fresh cilantro, optional
- 1 lime (depending on how many people you are serving-- 1/4 lime per serving)
- olive oil

Directions:

- Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and habenero pepper and cook just until fragrant (about a minute).
- Follow the directions on how much water to add to cook with your quinoa; add the water, quinoa, bouillon, beans, tomatoes, corn, and salt. Bring to a boil.
- Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed.
- Remove from heat; stir in cilantro if desired. Spoon into bowls and add lime juice from 1 wedge per serving.

Enjoy!

Michael loves popsicles. It is one of the sweets that he would probably sit down and eat as many as he could before feeling sick. That, of course, is not an option.


The last time we were at Ikea we spent a grand $2 on popsicle molds. They were so worth it.

Enter the easiest popsicle idea ever.

Are you ready?

Chop up your favorite fruit or fruit that's in season. Put them in the popsicle molds. Pour coconut water over them. Stick them in the freezer.

TA-DAH!

Michael, who doesn't like Coconut Water plain, by the way, positively loves them. He got so excited to eat the kiwi, pineapple, and strawberries in the popsicles. He loved making them as much as he loved eating them.

Kung Pao Chicken is mine and Clark's favorite dish. Ever. When we started dating he introduced me to it, and I haven't been able to get away from it. Since we're trying to continue our "eating better" goals, I was worried it was going to be impossible to make a version of this dish at home successfully.

I'm so happy that I was wrong.

This recipe is easy and, if I may say so, up to delivery-par (in our opinions, that is). If Clark approves of something like this, I feel like a total winner, which is the case with this recipe.


Ingredients:

- 1lb chicken breasts, cut into cubes or strips.
- 2 tbsp canola oil
- 1 habenero pepper, sliced
Note: I used this because I couldn't find dried chilis ANYWHERE. If you can find them, slice up 1-2 dried red chilies for a more authentic taste.
- 2 cloves garlic, peeled and sliced.
- 3/4 tsp dried ginger
- 1 tbs rice cooking wine
- 1 tsp sesame oil (must)
- 2 scallions, cut into small rounds.
- 1/4 C roasted peanuts.

For the Marinade:

- 1/2 tsp salt
- 2 tsp light soy sauce
- 2 tsp rice wine
- 1 tsp cornstarch
- 1 tbs egg white, beaten

For The Sauce:

- 1 tbs soy sauce
- 2 tbs sweet chili sauce
- 2 tsp white wine vinegar
- 1 1/2 tsp cornstarch
- 6 tbs water
- 1 tsp chicken bouillon
Note: You can use 6 tbsp of chicken or vegetable broth instead of the water/bouillon combo; I just typically don't have broth in my house!

Directions:

- Prepare the Marinade. Whisk together the salt, soy sauce, rice wine,cornstarch and egg white. Place into sealed container or ziploc bag with cut up chicken and let sit for 30 minutes in the fridge.

- Next, make the Sauce. Mix together the soy sauce, sweet chili sauce, vinegar sugar, cornstarch, water, and bouillon. Set aside.

- Heat a Wok or large pan over high heat util smoke rises. Add the oil and swirl it around. Add the habenero pepper, garlic, and ginger. Push around until garlic is golden.

- Add your chicken.Turn and toss it for 1 - 2 minutes before next step.

- Add in the rice wine and sesame oil (from first list of ingredients), stirring continuously.

- Add the scallions and continue to stir for a minute or so; the chicken should be almost cooked by now.

- Add the Sauce to the Wok. Continue to stir while it thickens.

- Add the peanuts, stir the mix a few more times, then transfer to a warm serving plate.


I served mine with homemade fried rice. Hope you enjoy!

Recipe adapted from My Kitchen Magazine

This is my new favorite recipe. I get so tired of beef tacos, and for some reason had never really made just plain chicken tacos at home. Well, consider me converted. Nowadays Clark is lucky if he gets beef, because these are awesome and so easy.

The great thing about this chicken, too, is you can use it for so many different things. In tacos, over black beans and rice, as fajita meat. When my dad was here we made fajitas at home (as well as when my friend Linden visited) and it was a huge success. So healthy, easy, and delicious.

Are you sold yet?


Ingredients:
Serves 2-6 people.

- 1-2 lbs of chicken
Note: Spices/taste will be stronger if you only use 1lb of chicken. I made it with 2.
- 1/2 C salsa
- 2 tsp hot sauce
- 3 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- juice from one lime

Directions:

- Spray your crockpot with cooking spray and put your chicken in it.
- Pour your salsa, hot sauce, garlic, and spices over your chicken.
- Cook on low for 6-8 hours or high for 2-3 in your crock pot. Shred your chicken before serving.

Yep. It's that easy.


Recipe adapted from designed by dawn nicole.

I've been trying really hard to get Michael to try new foods. It's possible there's been bribery sweet incentives involved, but I think I'm OK with that. Very rarely does Michael like to try new things unless it involves the words cheese, chocolate, or fruit. Anything with meat? Forget it. He only eats tuna. Not saying there's anything wrong with that, and I'm definitely not forcing anything on him, but sometimes it gets tiring making dinner only to have him eat black beans, tuna, or a grilled cheese.

The other night we had breakfast for dinner, and I had been dying to try out this recipe. With a few alterations of my own, they were a big hit. After offering Michael a sort of "reward" for trying one bite... he ate three of them. I'd call that a success.


Ingredients:

- 1 C grated zucchini with or without skin. (About 1 large zucchini.)
- 1/4 C Parmesan or cheddar cheese (You can use any kind of cheese, including a cheese that isn't cheese ;), but thus far these are the two I've tried)

- 1/4 C breadcrumbs (I used Panko)
- 1/4 of an onion, diced (I used white, but sweet onion works really well, too!)
- 1 egg or egg substitute

Optional spices:

- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp black pepper
- 1/8 to 1/4 tsp salt

Directions:

- Grate your zucchini and squeeze all the extra moisture out of it by placing it in a towel (like you would with frozen spinach). Make sure you really get rid of all the extra liquid. If you don't, the tots will be moist in the middle and you don't want that!
- Preheat your oven to 400 and spray a mini muffin tin with cooking spray. Set aside.
- Mix together all your ingredients in a large bowl.


- Using a cookie scoop or spoon, fill each hole around 1/2 to 3/4 full. Press down with a fork to even out the tops.

- Cook for 15 to 18 minutes, checking on them after 15 and going from there. This all depends on how crispy you like them, just make sure you don't burn them! (Unless that's your taste, of course.)

Oh, and HAPPY ST. PATRICK'S DAY! Only fitting I give you a green recipe for the day, right?

This is one of my absolute favorite muffin recipes. Not only are they delicious, but they don't make you feel guilty for eating them because you know they have "good stuff" in them.

Ingredients:

- 1.5 C whole wheat flour
- 1 tsp baking soda
-1.25 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 C butter (1 stick), softened (not melted)
- 1/3 to 1/2 C honey
- 1 egg
- 1 tsp vanilla
1 C unsweetened applesauce
- 1/2 to 3/4 C carrot shreds (I used a cheese grater to do this work!)

Directions:

- Preheat your oven to 350 and prepare your muffin tin by spraying with cooking oil or lining with tins, or both.
- In a large bowl, use an electric mixer to combine: butter, honey, egg, vanilla, and applesauce. Once well mixed, gradually add your dry ingredients (flour, baking soda, cinnamon, ginger, and salt).
- Carefully fold in your shredded carrots.
- Bake for 22 to 25 minutes, checking with a toothpick. Give sufficient time to cool before serving.

Note: Muffins may seems soft or crumbly when warm. If you let them sit for a good amount of time, even as long as thirty minutes, they seem to be better formed and not as soft.

Recipe adapted from 100 Days of Real Food

I've never made guacamole before. Not quite sure how that's possible, since hubs and I LOVE it. But when we knew he was going to be home for the Patriots v Seahawks playoff game, I knew it was a must.


Ingredients:

- 2 very ripe avocados
- 1 roma tomato, diced
- 1/4 to 1/3 C red onion, diced finely
- 1/8 to 1/4 C cilantro, chopped
- 1 tbsp jalepeno, chopped finely
- 1/4 to 1/2 tsp sea salt
- 1/3 to 1/4 tsp black pepper
- 1 clove of garlic, chopped
- juice from one lime

Directions:

- Mash your avocados as you desire. Add all your other ingredients, mixing until well combined.
THAT'S IT! Not only are you keeping your ingredients fresh, but it's so easy and SO delicious.

Perfect for game day or to share with some company!