Bombshell Brownies & Apple Pie Bites

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Besides sitting around and drinking espresso in my kitchen (thanks to my amazing new Nespresso machine and milk frother that I am totes obsessed with), I’ve also been baking.  I know…it’s about time…right?!  At least that’s what my coworkers said!

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If these don’t get your mouth watering, I don’t know what  will : )

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Now on to the baking…when in need of recipes, there are countess options on my Pinterest board but one of my go to blogs for incredible desserts is Cookies&Cups.

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Enter…Bombshell Oreo Brownies!

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If you follow me on Instagram, then you saw I had a bit of a cocoa mishap.  Well, honestly a HUGE, my kitchen is covered in chocolate, situation.

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But I will tell you, it was totally worth it for these mouth watering brownies.

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My coworkers were thrilled to see that I had leftovers and agreed that this new recipe is a keeper!  After my brownies were baked, I went out for a quick bike ride before returning to the kitchen for another round of baking. 

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This one was a little more simple but just as tasty.  Because we just started the new year, apples and honey are customary, so an apple recipe was a MUST.

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This is a Pinterest favorite and something I knew that I needed to try!

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The ease of using crescent rolls saves time with this recipe without sacrificing any taste!  While the apple pie bites baked, Cooper found a hiding place in the kitchen where he could observe the action and seek out free tastes.

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My pie bites were a bit bigger than they should have been (they were harder to wrap than I thought they would be), but with a little extra butter, they browned perfectly and were sweet and delicious!

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Note: I recommend serving them warm with homemade ice cream, but cold for breakfast the next morning works too!

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And by the way, Homemade ice cream is also perfect for your brownies!

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Happy Almost Fall Ya’ll!!!

Bombshell Oreo Brownies

From Cookies&Cups

Ingredients

  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1½ cups light brown sugar, packed
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 teaspoon salt
  • 1½ cups flour
  • 1 cup cocoa powder
  • 1 cup white chocolate chips
  • 25 Oreo cookies coarsely chopped

Directions

  1. Preheat your oven to 350°F/175°C
  2. Line 9×13 pan with foil and spray with nonstick spray. Set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment combine the butter, sugar, vanilla and eggs. Mix on medium speed until combined, about 1 minute.
  4. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute.
  5. Turn the mixer to low and add in the flour until incorporated.
  6. Stir in the white chips.
  7. Spread half of the batter into pan. Top with the Oreos and spread the remaining batter on top.
  8. Bake 35-40 minutes until center is almost set.

 

Apple Pie Bites

From The Blond Cook

Ingredients

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

Directions

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Unplanned Unplug

I’m back again…

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I swear I didn’t plan to be gone from the blogging world for that long, it just sort of happened.  No I haven’t been reading blogs either so there is much to catch up on!  I’ve just been slammed on so many fronts and at the end of the day just didn’t have the time or energy to talk about it.  Enter in a scheduled ‘down’ weekend.  Well if you can call cramming errands into your Friday night and a workout, teaching a kids yoga class, and a facial into your Saturday all before 2pm ‘down’ time?!

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Anyways, in case you’ve missed me, here’s what I’ve been up to…

Nashville was wonderful, catching up with my girls, eating amazing food, and listening to fresh, live music!

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Bonuts from Biscuit Love…Mmm!

 

Devouring chocolate fondue with my amazing coworkers at All Chocolate Kitchen!

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Like, I really DOVE right in : )

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Celebrating our last wedding shower!

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My Bridesmaids

 

Followed by family fun and a birthday dinner at Cooper’s Hawk!

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And then my sister in laws 30th birthday party!

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Drinking PSL’s (Pumpkin Spice Lattes)

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And doing office coffee runs

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Trying out wedding nails

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Baking!

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Doing tons and tons of yoga!  And prepping for this morning’s classes…

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Freaking out that my wedding is only 4 weeks away…

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I’m hoping to be back up and running now as a blogger, so more updates, recipes, and pictures to come! 

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I hope!

You Scream!

The biggest problem with our ice cream maker (besides the fact that it may prevent me from fitting into my wedding dress) is that Cooper has discovered it.  And by discovered it, I mean he can conveniently place his nose in the top while it churns, soaking in all of the dairy deliciousness!

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Our ice cream making has been working all week!  The recipe that started all it all is a Vegan ice cream that I found on pinterest. I was interested because it uses coconut milk and dates. 

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Typically dairy and I don’t get along, but that doesn’t stop me from enjoying a good cheese or frozen yogurt run.   The idea of making dairy free ice cream sounded VERY appealing this summer.  I followed the recipe as written, but I think I have a different sized maker because it didn’t seem to churn well and stuck along the edges. I wonder if I would have been better off doubling the recipe?!

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Even with that, the consistency was just like fro yo as promised!  Mmmm!  Of course, I decided to stir in some dark chocolate chunks!

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It took all of my will power not to dig in and eat the entire container!  This looks to me like Fro Yo for one : )

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Also from the ice cream maker this week…the BOY made a custard and we used the easy vanilla recipe to make Oreo/M&M and Heath flavored ice cream for our 4th of July celebration on July 3rd!

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We had a beautiful day to celebrate the holiday with good friends, awesome food, and of course a dance party in the bounce house!

 

Vegan Chocolate Ice Cream

From ifoodreal

Ingredients

1 can (14 oz) full fat coconut milk

10 medjool dates, pitted

3 tbsp cacoa powder

1/2 tsp pure vanilla extract

Chocolate chunks (optional)

Directions

Freeze the bowl of your ice cream maker overnight.

Place all ingredients, except chocolate chips, in a high speed blender.  Process until smooth.  Pour into your ice cream maker and churn according to directions.  Add chocolate chips if desired and allow ice cream maker to mix.

Consistency will be that of soft serve…Mmm!

Salty and Sweet

Everyone needs a little pampering now and again! Right?!

This weekend I scheduled a post test spring facial on Saturday (plus tea with my mom).

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And then Sunday morning, I met two friends from work for brunch before we cashed in our Groupons at the Salt Spa.  I’ve never been to a salt cave before, but I thought it would be fun to try.  We got a tour of the spa which has some interesting saunas and float pods.  Intrigued?  You can read all about the benefits of sitting/floating in salt HERE

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Then, we entered the salt cave for 45 minutes of quiet meditation.  Luckily, we knew in advance that were going to have to be quiet, which is why we scheduled brunch beforehand.

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There are a few different types of salt in the room plus the salt you inhale through the air.  The room is a bit chilly and as your blood pressure drops, your body gets cold.  I laid back in my chair and cuddled up with a blanket. I didn’t know what to expect of the quiet room, so I took some deep yoga breathes and tried to relax.  It was surprisingly easy and our 45 minutes flew by.  Afterwards, we had tea and chatted about food, supplements, and exercise.  I’m guessing that the spa is relatively new, and we were the only people there. The staff was friendly and it sounds like they have plans to make this an incredible and holistic wellness center.

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From Salty—>Sweet!  Can you tell what I made today?

After my girls morning out, I came home for lunch and grocery shopping with the BOY.  It’s been a long time since I’ve ‘baked’ dessert.  The BOY requested pumpkin pie with a crust from scratch.  Ummm No! 

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He settled for peanut butter magic cookie bars, which are similar to the original with a little PB mixed into the milk.

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My bars cooked while I did a little meal planning and spring cleaning around the house (while watching basketball of course).  What’s interesting is that I am extremely thirsty and every time I breath through my nose, it feels like I spent my morning at the ocean.  Except that it is super cold here (like we might get snow tonight), so it’s an odd feeling…a bit of a brain/body conundrum if you will.

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Other than that I chalk the salt cave up to a fun way to relax and enjoy some quiet time and even better when you do it with friends followed by tea in the meditation room : )

Have a SWEET night!

 

Meal Planning 3/22/15

Sunday: Slow Cooker Island Pulled Chicken

Monday: Apple Cinnamon Pork

Tuesday: Burger Night

Wednesday: Baked Teriyaki Chicken

Thursday: Ribs from Costco

Have you been to a salt spa?  Do you think you could do the floatation pod?

 

Peanut Butter Magic Cookie Bars

Adapted from Renee’s Kitchen Adventures

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup smooth peanut butter
  • 1-14oz. can of sweetened condensed milk
  • 1 cup semi sweet chocolate chips
  • 1 cup peanut butter flavored chips
  • 1/2 cup sweetened, flaked coconut
  • 1 cup chopped walnuts
  • 2 oz. milk chocolate, melted, (optional)

Directions

  1. Preheat oven to 350 degrees F. Spray a 9×13” glass baking dish with cooking spray.
  2. In a small bowl, combine the graham crackers and melted butter. Pour into the prepared baking dish and press down firmly.
  3. In the same bowl you used to mix the base, combine the sweetened condensed milk with the peanut butter.  Pour evenly over the crust.
  4. Sprinkle the chocolate chips, peanut butter chips, coconut and chopped nuts over the milk/peanut butter layer.
  5. Bake at 350 degrees F for 30 minutes or until set. Remove from oven and cool completely. Drizzle with melted chocolate, if desired.  Place in refrigerator for a couple of hours to chill to help with cutting. Once chilled, remove from refrigerator and cut into bars.  Store in air tight container or freezer.

Not into peanut butter…the original Magic Cookie Bars are still and always will be amazing!

Taste > Perfection

Whoopie pies are a labor of love!

But when the BOY requested them for his birthday dessert this weekend, of course I said YES!

However…I cheated a little bit.  Instead of going to my favorite Whoopie Pie book, I went to the baking aisle and bought a cake mix.  A girl only has so many hours in a day and mine have been busy studying, cooking, and cuddling with my cat.  So I figured a few short cuts would be just fine.  The BOY wanted a chocolate peanut butter combo and thanks to Pinterest, I was able to find plenty of options.

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I chose a triple chocolate cake recipe.  In my haste, I totally overfilled my adorable little whoopie pie pans, but they tasted just the same.  Don’t worry, I checked!

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My next problem came when I tried to pipe the peanut butter frosting onto the cookies.  Unfortunately, I cut my bag all wrong allowing frosting to ooze out from all angles.  This led to a messier situation than I expected, and I was so covered with frosting that I couldn’t get any shots.

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There may have been more frosting on my counter than made it into my sandwiches.

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But despite my lack of precision, the pies turned out GREAT!  I put a few aside for the BOY to enjoy on his birthday (he ate 4 the first day) and froze the rest for future consumption.  Except that I did slice off just one tiny bite from the freezer section and discovered that they taste exactly like a peanut butter chocolate ice cream sandwich! 

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No joke!  They are addicting!

Consider yourself warned!

Do you make special desserts for birthdays?

Chocolate Peanut Butter Whoopie Pies

From The Pink Flour

Makes 16 sandwiches

For the Cake Cookies

1 chocolate cake mix
3 eggs
1/2 cup of water
1/2 cup of vegetable oil

Preheat oven to 375 degrees (350 degrees for convection).

Using a stand mixer or hand mixer, beat together the cake mix, eggs, water & vegetable for 2-3 minutes.

Line a baking sheet with parchment paper or a baking mat (or invest in a whoopie pie pan). Scoop the batter on the baking sheet using a small ice cream scoop, approximately 1 1/2 – 2 inches in diameter.

Bake for 8 minutes or until toothpick comes out clean.  Let cool on baking sheet for 1 minute and then transfer to cooling racks to cool completely.

For the Filling

1 package (8 ounces) cream cheese, softened
1/2 cup creamy peanut butter (crunchy would work too!)
1 teaspoon pure vanilla extract
3 cups powdered sugar

In a stand mixer (or using hand mixer), beat together the cream cheese and peanut butter until smooth.

Add vanilla and powdered sugar (1 cup at a time) and beat until light a fluffy.

Fill pastry bag (or plastic bag) with frosting and snip end of the bag. Turn one cookie upside down and pipe frosting on to the cookie and then top with another cookie.

Store in airtight container or freeze!

Loaded Oatmeal Cookies

I teased you with a picture last week and then never got around to sharing the recipe.  That was mean, and I am sorry!

Nothing says spring like cookies!

 

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Well, not really!  But with a relaxing day, the breeze flowing through our open windows, I really wanted to bake cookies last week!  I pulled out butter before going to the gym and hid it on top of the fridge where Cooper (hopefully) wouldn’t find it.

 

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The BOY is a big oatmeal cookie fan, so I decided to make these Loaded Oatmeal Cookies from Sally’s Baking Addiction.

Her cookies are always the BEST!  For my add ins, I went to the pantry to see what I had open and leftover.  I came up with the diverse but mouth watering combination of raisins, butterscotch chips, and chocolate chips.

 

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The combination was AMAZEBALLS!

 

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Don’t judge me for using the term AMAZEBALLS : )

These cookies are soft, chewy, and perfect for sharing!

 

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Which is what I did!  And they were a huge hit with everyone!

 

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Happy Spring Baking!

 

Loaded Oatmeal Cookies

From Sally’s Baking Addiction

Ingredients

1/2 cup (115g) unsalted butter, softened to room temperature

3/4 cup (150g) brown sugar

1/4 cup  (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1 Tablespoon (20g) dark molasses

1 and 2/3 cups (140g) old-fashioned rolled oats

1 cup (125g) all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 cups add-ins (I used butterscotch morsels, raisins, and chocolate chips)

 

Directions

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cover cookies and store at room temperature for up to 1 week.

Baked cookies and rolled cookie dough freeze well, up to 3 months.

Making the Most of a COLD Situation

Yesterday as I was going stir crazy, I decided that I needed to get in some exercise.  It was way too cold for me to go exploring my neighborhood and I wasn’t about to drive anywhere.  That left me one option…home exercising.  Our house really isn’t a great place to push out some strength moves and I never really push myself as hard in the living room.  But, I decided it was better than nothing.  I first got started with a 30 minute Barre 3 video.  Then while Cooper and the BOY watched on, I flipped through Amazon Prime on the TV to stream a Jillian Michaels Yoga Burn video.  Typically, my yoga practice has a stronger breath and mental focus, but this was fun!

 

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Although I’m not loving the indoor workout, it seems to be the only option.  This morning, I tried to escape.  My car almost didn’t start (a first) and when it did, I had trouble reversing.   I thought this was from snow build up, so I got behind my car and moved away some snow.  I reversed into the street and when I attempted to drive away, my car made the most hideous noise!  The BOY called me from inside to say that he could hear my car roaring down the street.  It was obvious that I needed to abort my mission, so I drove through the first neighborhood intersection and then attempted a 3 point turn, but I got STUCK!  Perpendicular to the road we live on about 30  yards down the street.  My car just wouldn’t reverse and the noise got significantly worse when I tried.  Thankfully, I had enough space in front of me to drive forward, turn sharply, and proceed down the street.  My next turn around option was a ways down and my car actually sounded better with time.  I couldn’t take my chances on the big roads or getting trapped in a parking lot, so I returned home and switched out our cars, moving mine into the garage. I had a big fear that tomorrow morning, we would both be stranded if my car was acting like it did today.  Hopefully, some time in the garage, plus starting every 2-3 hours, will have my car in good enough shape for work tomorrow.

 

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I came back inside and made a tea latte.  It looks like today, I am REALLY stranded inside!   At least I had a fantastic breakfast to start my day.  Last night, I whipped up some Gingerbread Oats, and they were tasty.

 

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I made a few adaptations to the original recipe and came up with a flavorful oatmeal that I ate cold but would be perfect heated up for these –40 degree days.  Instead of adding the sweetener to the oats, I sprinkled a dash of agave over the top and then a few strawberries.  The only thing I messed up on was that I should have also thrown in a few pecans.

 

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One of the things on my grocery list was a brownie mix for an event next weekend.  No brownie mix, no problem!

 

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Confession: I’m not a huge brownie person.  I know there are many who disagree with me (including the BOY), but I just don’t love brownies.  Now, throw some caramel in the mix and that’s a different story.

 

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So that’s why it was surprising when a coworker brought brownies in for work and I ate two!  I told her that I needed the recipe, so she was happy to share it.  It’s an old recipe off the back of the BAKER”s chocolate box.  The first step involves mixing your eggs and sugar for 10 minutes.  I set a timer and it was a long 10 minutes, so I played on my new phone and found all of the fun the photo options.

 

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So the purpose of these brownies was to make brownie bites.  However, it wasn’t until I was just adding in some extra mint and chocolate chips that I remembered what I liked about these brownies. 

 

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They are super fudgey!  Probably not the best for mini muffins.  Oops!  I loaded up 3 mini muffin tins and then placed the rest of the dough in a large pan.

 

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I baked the mini muffins around 18 minutes.  Some of them were WAY too big…

 

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And didn’t want to come out of the tin.  But others looked nice and tasty! However, those too, didn’t want to come out of their tin.  Note to the Baker: if making brownie muffins, don’t overfill your tins!   As for the brownie sheet…

 

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Those turned out much better!!!

 

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The moral of the story…this is one incredible brownie recipe!  Just don’t try to use it for brownie bites!

 

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Whatever I can keep out of the BOY’s hands (his appetite has returned) can be served this weekend.  And the crunchy muffins tops have been turned into a minty brownie brittle!

 

 

What do you do to make the most of a cold day or a messed up recipe?

 

 

Gingerbread Overnight Oats

Adapted from My Whole Food Life

 

Ingredients

1/2 cup rolled oats

1/2 cup almond milk

1 tbsp chia seeds

1 tbsp ground flax meal

1 tsp cinnamon

1 tsp ginger

1 tsp molasses

1 tsp vanilla extract

Sweetener of your choice

 

Directions

Place all of the ingredients in a jar or container and stir until combined.  Place in the refrigerator over night.

Enjoy warm or cold!

 

 

Scrumptious Brownies (with Mint Chocolate Chips)

Recipe from a Friend

 

Ingredients

1 package 8 squares of BAKER’s Chocolate (or 8 oz of chocolate chips)

1 cup (2 sticks) of butter

5 eggs

3 cups sugar

1 tbsp vanilla

1 1/2 cups all purpose flour

1-1/2-2 cups of mint and chocolate chips

 

Directions

Melt chocolate and butter together over low heat.  Or in the microwave, which is what I did and took about 90 seconds.

Beat eggs, sugar, and vanilla for 10 minutes.  Beat in chocolate mixture on low speed.  Add flour, beating just until blended.  Stir in mint chocolate chips. 

Spread across a 9×13 inch pan sprayed with cooking spray.

Bake at 375 degrees for 35-40 minutes or until a toothpick comes out over clean.  Do not overbake.  Cool in the pan.

Still Snowing {Plus Another Recipe}

Yesterday was like having a sick day without being sick.  I sat on the couch, stayed in my PJs, watched not one, but two movies, took a 3 hour nap, and baked up some sweets.  The BOY and I never ventured outside of our house and into the winter wonderland, and the snow just kept on coming.

 

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I’ve worked a total of 6 hours in the past 6 days.  It’s no wonder I feel like I’m on vacation : )  After some much needed and appreciated R&R, it was time to dive back into the real world this morning.  I really wanted to go to the gym for a run, but the car was covered in snow and the streets not so plowed.  I chose not to hit the gym because I knew by the time I got the car cleaned off, I’d have about 5 minutes to run.  And I wasn’t sure how long it would take me to get to my new job this morning.

 

In the course of my laziness yesterday, I wandered around Pinterest.  Interestingly, I found a few different versions of these Congo Bars.  I chose the one that looked the gooiest!

 

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I laid out butter earlier in the day in anticipation of post nap baking.  Sadly, it didn’t take too long before Cooper spotted, attacked, and ran off with one stick of butter.  This is now the third time that this has happened, so I am starting to get more creative with my butter hiding spots.

 

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While the fantastic looking bars cooled, we watched some football.  I wish I could say that I had the first bite, but that went to Cooper, who I found nose deep in cookie bars just before the 4th quarter of the Rose Bowl.

 

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Ahh! I sent him to his room to let the bars fully cool (throwing away his bite) and of course snagging one little bite for myself.  Mmmm!  They are soft, fudgy and will just make you happy!

 

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I know there will be plenty more mornings to run in 2014, but man on days like this, I am missing the early sunrise and peaceful mornings on the forest preserve path.  Aren’t you???

 

 

Congo bars

From I Heart Nap Time

 

Ingredients

2 cups brown sugar

2/3 cup salted butter (softened)

3 eggs (whisked)

2 1/2 cup flour

2 1/4 tsp baking powder

1/2 tsp salt

2 cup semi-sweet chocolate chips

 

Instructions

Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl. Add in eggs and stir until combined. Mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips.

Grease a 12×14 pan (13×9 will work too) and lightly dust with flour. Press dough into pan with flour (or cooking spray) on your hands. Bake for 25-30 minutes or until lightly browned.  Test with a tooth pick. The dough should be soft in the center.

Allow bars to cool and hide them from your pets!

Starting the Year with Snow {And a Recipe}

Happy January 1st!

We’ve got a winter white out here, so perfect for staying inside a warm, cozy home and watching movies.  Seriously, we had leftover Pigs in a Blanket for breakfast and just watched Despicable Me 2.  It’s still snowing and our streets aren’t well plowed, so this seems like the obvious (and probably safest) answer.  Plus, the BOY has a cold and happy for a day of relaxation.  We have a nap and maybe some reading time scheduled in as well.  Plus, amazing Chicken Posole for lunch!

 

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In this new day, I wanted to take a peak in on my November/December goals.

1. Eat Clean

-More veggies, less starch

-No processed crap

2. Train Dirty

-Strength train at least 2xweek

-Try new classes (ie trampoline, barre)

-Go to yoga weekly

3. Live life to the fullest!

-Stay present to appreciate even the small moments

 

It was a truly magical holiday season that whizzed by way to quickly!  For the most part, I ate healthy (pigs in a blanket aside) and kept my cookie tasting to a minimum.  Although I’ve taken it easy the past few days, I’ve been exercising regularly, doing barre workouts at home, running intervals at the track, and getting to yoga 2xweek.  I tried my best to stay present for all of the good stuff and really enjoyed Hanukkah in New York followed by a few Christmas celebrations.

 

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Days like this are perfect for eating soup (I highly recommend this recipe from last year…ha ha yesterday but same thing).  And of course baking.  So let’s start the new year with a new recipe from I Heart Eating.

 

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If you’ve never heard of Brownie Brittle, then you probably don’t shop at Costco, or you don’t go on the weekends and work your way through the samples.

 

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This thin and crunchy cookie-like-brownie is delicious!

 

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And perfect for any occasion (even snow days)!

 

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I hope you are enjoying your day!!!

Stay warm!

 

 

What is the first thing that you’re making this year?

How are you celebrating New Years Day?

 

 

M&M Brownie Brittle

From I Heart Eating

 

Ingredients

2 large egg whites

1/2 c. granulated sugar

3 T. unsweetened cocoa powder

1/4 c. vegetable oil

1/2 tsp. vanilla extract

1/4 tsp. salt

1/4 tsp. baking soda

1/2 c. all-purpose flour

1 (12.6 oz.) bag plain or peanut M&Ms (or maybe mint chocolate chips…yum!)

1/2 c. mini semisweet chocolate chips

 

Directions

Preheat the oven to 325 F. Line a 13×18-inch rimmed baking pan with parchment paper.

In a large mixing bowl, whisk the egg whites until foamy.  Add sugar, and whisk until combined.  Whisk in oil and vanilla until incorporated.  Add flour, cocoa powder, salt, and baking soda. Whisk until combined.

Pour the batter into the prepared baking pan, smoothing as needed.  Sprinkle M&Ms evenly over batter, and then sprinkle mini chips over the batter.

Bake for about 15-20 minutes.  Let it cool until it’s easy to handle.  Or place in the freezer to cool quickly.

Break into pieces, and enjoy!

 

Baking Notes: I probably could have used a larger baking sheet, spreading my brownie mix thinner.  This baked up puffier than I expected, so it was tough to break.  Instead, I stuck it in the freezer for an hour and then sliced it apart.  Next time, I will make a thinner and crunchier brittle.

 

*Also…Feel free to experiment with toppings!

12 Days of Recipes {Day 12}

I know that I probably should have some healthy recipe for the day after Christmas to help us move through the sugar coma we are living in (especially since it’s a work day).  And if that’s what you’re looking for, then Healthy New Years Soup is the way to go!  Instead, I have one last cookie recipe…

 

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Ok that’s a lie.  I may have a few more cookie recipes : )  In fact, I had planned on baking up one or two more cookies yesterday but didn’t make the time.  My mom and I started our Christmas day with a 10am yoga class.  It was challenging, sweaty, and a lovely way to begin our holiday.  Then came back and spent a little time with everyone’s favorite mischievous kitten.

 

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Then, of course, we saw a movie and finished out the day with Chinese food. 

 

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Which doesn’t really relate at all to the cookies, but it was a really fun day!

 

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So back to the cookies.  These mint chocolate delights taste very similar to a thin mint!

 

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And to add a little décor, I decided to sprinkle the tops with some mint and chocolate chips.

 

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Aren’t these beautiful???  So much more fun than soup : )

 

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12 Days of Recipes {Wrapping it Up}

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10

Day 11

 

 

Chocolate Mint Cookies

From Cooking Light May 2001

 

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1/2 cup packed brown sugar

1/2 cup granulated sugar

3 tablespoons butter, softened

3 tablespoons applesauce

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1 large egg white, lightly beaten

1 cup mint and chocolate chips

 

Directions

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm.

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Push chocolate chips into the tops of cookies.  Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.