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White Chocolate Cranberry Cookies

Published on February 5, 2015, by in Recipes.

Is there a better way to spend time stuck inside than to spend it in the kitchen baking? Probably not. So, that’s exactly what I did this past weekend. Early into the snowfall: I had planned on making a double batch of Valentine’s monster cookies, but I only had enough peanut butter to make one batch. So, I hit the internet to find a new option. I chose and adapted Trisha Yearwood’s white chocolate cranberry cookies. Ingredients: 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 1/3 cup granulated sugar 1 T vanilla 1 large egg 1 1/2 cups all-purpose flour 1 1/2 t baking soda 1 cup dried cranberries 3/4 cup white chocolate chips Directions: Preheat oven to 350F. Line baking sheet with parchment paper or use silicone baking mat. Cream butter, brown sugar, and granulated sugar on medium about 2 minutes. On slow, add the egg and

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Chocolate Chip Espresso Banana muffins

Published on February 3, 2015, by in Recipes.

Wow. Wrap up everything delicious into one muffin and this is what you get! I don’t identify with any particular eating method, but from what I understand, these are paleo-friendly. Heavily adapted from paleomg.com. Ingredients: 3 over-ripe bananas, mashed 1 teaspoon vanilla 3 eggs 1/2 cup almond butter 1/4 cup coconut flour 1 teaspoon espresso grounds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon pinch of salt 1/2 cup Enjoy Life chocolate chunks Instructions: Preheat oven to 350F. Put muffin liners in pan. In a large bowl, mix together bananas, vanilla, eggs and almond butter. Then add coconut flour, espresso, baking soda, baking powder, cinnamon, and salt. Mix well. Fold in chocolate chips. My batter was very liquidity at this point, probably because I pulsed my bananas in the blender a little too much instead of mashing them. Pour batter into the 12 muffin cups. Bake for

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Baking in my bones

Published on June 26, 2014, by in Recipes, Update.

There have been many exciting things happening in my kitchen lately. I got this beauty of a book in the mail: Which caused me to make this delicious cheese: I’ve also had a big urge to do some baking. This week I put my baking urge to good use and fed my co-workers breakfast two days in a row. Cinnamon rolls: And a new donut recipe I’ve been wanting to try: What’s been happening in your kitchen lately?

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No sugar Fed UP Challenge-Day 4

Published on June 5, 2014, by in Recipes, Update.

Brian and I are on day four of the Fed Up Challenge of not eating any added sugar. For the most part, we are both doing great! I’m so proud of Brian as he has given up regular and diet pop. I kicked that habit a few years ago and it was tough. I was a Diet Coke addict. The hardest part is there is very little “quick” food to go to. It’s all processed and has added sugar. Last night I was really tired from 3 nights in a row of bad sleep and didn’t have the energy to make dinner. Finally, I came up with some quick Mexican pizzas with corn tortillas, black beans, sweet potato, corn, and chicken. I topped them with hot sauce and cheese. Added an apple with a little coconut butter as a side and called it a meal. So, what’s the plan for

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Collard green wraps: Take 2

Published on May 15, 2014, by in Recipes.

Last weekend I bought a bunch of collard greens with the grand plan to make more collard green wraps. I was doing some food prep last night when I ran across them in the fridge. I didn’t have all the ingredients on hand to make the Thai peanut wraps. I also didn’t have the energy to simmer and cool the greens to make the wraps more pliable. I halfheartedly chopped up some vegetables and made a new creation. I was hesitant that they would be any good. I was afraid that uncooked leaf would be bitter and that the combination that I used wouldn’t taste all that good. I was pleasantly surprised that I was wrong! Ingredients: 2 inch piece of cucumber, cored and diced 3 mushrooms, sliced thin 5 baby carrots, sliced thin 2-3 ounces of shredded chicken 1 tablespoon sunflower seeds 1 tablespoon Annie’s light Goddess dressing hummus(I

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Massaman Curry

Published on April 29, 2014, by in Uncategorized.

This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying. Ingredients: 2 tablespoons olive oil 3 tablespoons red curry paste 1 (3/4 inch thick) slice ginger, minced 1  container extra firm tofu, cubed(can also use 1 pound chicken breast cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons Worcestershire sauce 1/3 cup peanut butter(not natural) 1 (13.5 ounce) can lite coconut milk 3 tablespoons fresh lime juice Peanuts, chopped lime wedges, for serving pinch of red pepper flakes, if you want it a little hotter cilantro for topping, optional steamed broccoli, optional cooked rice, for serving This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed

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Mini Buckeye cheesecakes

Published on April 25, 2014, by in Recipes.

  If you are not from the midwest and don’t know what a buckeye is, in terms of food, you are missing out. These are buckeye inspired mini cheesecakes that I made for Brian to take for dessert at a recent guys night dinner he attended. I have to admit that I snagged one, before they went out the door. This recipe is much less sweet thanks to the cheesecake part than a real buckeye. You could probably just call them peanut butter chocolate cheesecakes. Ingredients: 1 cup finely crushed chocolate Teddy Grahams(or other plain chocolate cookie) 3 tablespoons unsalted butter, melted 16 oz cream cheese, softened 1/2 cup peanut butter 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs 1/2 bag of chocolate chips of choice 1/4 cup heavy cream 1/4 cup finely chopped peanuts Pre-heat an oven to 350 degrees. Line a cupcake pan with

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Progress

Published on April 7, 2014, by in Recipes, Update.

I never know what to title these update posts. After being out-of-town last weekend, I felt like I needed to have a very productive weekend this past weekend. And productive, it was! The fridge is packed to the brim. Then I realized that I have a girls dinner on Wednesday, Brian’s birthday Thursday and Brian’s birthday dinner with friends on Saturday! Well, I guess more meals will be going into the freezer! Oh, well. I spent most of Saturday morning at the grocery store and prepping food. I made rama chicken bowls(brown rice, potato, broccoli and chicken with a peanut sauce), fajita bowls, and prepped fruits and veggies for the week. I got a steal on some chicken breasts, so I bought in bulk, individually packaged and froze most of them. I love a good deal. Mangos were $0.49/each, so I bought a few, sliced and froze in an even

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Whole wheat mango and ginger scones

Published on April 1, 2014, by in Recipes.

Happy mango season! It is officially here. I love mangos. These whole wheat mango scones are delightful! Ingredients: 2 1/4 cups whole wheat flour 1/4 cup brown sugar 1T baking powder 1/4 tsp salt 1/2 cup butter, unsalted, cold and cut into small pieces 1/4 cup plain Greek yogurt 1/4 cup milk(I used unsweetened almond milk) 1 large egg 1 cup mango, cut into small chunks 1/4 cup candied ginger, diced 3/4 tsp turbinado sugar Do you know the easiest way to get the fruit out of a mango? Cut it like this: Then flip it inside out and take the fruit out! Easy! Pre-heat oven to 400F. Line baking sheet with parchment or a silicone mat. In a small bowl, whisk together Greek yogurt, milk and egg. Set aside. In a mixing bowl mix together flour, brown sugar, baking powder and salt. Add in cold butter and continue to

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Fudgy double chocolate beet muffins

Published on March 31, 2014, by in Recipes.

  Two double chocolate recipes in one week! Hiding non-typical baking foods into baked goods is one of my favorite things to do. When I saw Minimalist Baker‘s fudgy vegan double chocolate beet muffins, I knew I would be making them. Beets in muffins? Beets are a power food! A powder food for breakfast? Yes, please. Well, I altered the recipe to make it non-vegan, because neither my husband or I are vegan and I don’t own vegan chocolate chips. Ingredients: 2 flax eggs(2T ground flax +5 T water) 1 cup beet puree 1/4 cup pure maple syrup 1/3 cup brown sugar 1/4 tsp sea salt 1.5 tsp baking soda 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 1/2 cup unsweetened cocoa powder 1 1/3 cup all-purpose flour 1/3 cup milk chocolate chips Preheat oven to 375F. Lightly grease muffin tins for 12 muffins. Obtain 1 cup

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