Nutella Mug Cake

Nutella Mug Cake

Disclaimer: I’ve never been a fan of mug cakes or mug cookies. I’ve tried my fair share of the ones who claim “Best Ever” or “So Good” and while I’m always eager and hopeful ahead of time, I’m always left feeling a little let down afterwards. Even though in my head, I know it’s a shortcut version to something sweet in a snap and shouldn’t truly be compared to the results an entire cake or full batch of cookies warrants, but my taste buds always get me psyched up like it is. And, further truth be told, most of the time I’m not very good at portion control at some things like cake or cookies. I stand in awe and amazement at someone who can take 1 or 2 cookies and be completely satisfied. I’m definitely more like Cookie Monster minus all those wasted cookie crumbs!

Lately, the family and I have been watching the carb intake and while it’s been going well, I’m also about to welcome Aunt Flo for a visit and she sometimes has a sneaky way of hijacking my hormones and adjusting my dial for something sweet and something chocolate from manageable to WANT. Yesterday, while I was scrolling along, I came across this recipe and knew I’d try it out because it just so happened I had a small jar of Nutella in the cabinet that had been untouched for months.

I’m here to tell you, this little mug cake was good and sated my want for something chocolatey & sweet. It was so filling that I didn’t even finish it all, which, trust me when I say, is unheard of. I mean, really, how do you not finish something like chocolate cake? But it happened. The directions said to heat it in the microwave for 1 1/2 to 2 1/2 minutes. I opted for the 1 1/2 minutes and as I watched it rise, I thought it might come up and over, spilling down the sides of the mug, but it didn’t. After I removed it, the top had settled back down again. It’s safe to say this passed my “this is a good mug cake” test and I’ll happily make it again.

Ingredients:

  • 2 tbsps. all-purpose flour
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 2 1/2 tbsp. sugar
  • 1 egg
  • 2 tbsp. Nutella
  • 1 1/2 tbsp. heavy cream
  • 1 1/2 tbsp. melted butter
  • 3 tsp. chocolate chips

Preparation:

In a large mug, melt the butter and stir in the cream and Nutella. Fold in the egg and then add in the flour, unsweetened cocoa, and sugar. Blend until fully incorporated and smooth; stir in the chocolate chips. Microwave for 1 1/2 to 2 1/2 minutes.

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52 Book Challenge of 2014

Books I read in 2014:

  1. We Are Water, Wally Lamb
  2. The Theory of Opposites, Allison Winn Scotch
  3. Miss Peregrine’s Home For Peculiar Children, Ransom Riggs
  4. All The Lonely People, Jess Riley
  5. How To Talk To A Widower, Jonathan Tropper
  6. I Am Nujood, Age 10 & Divorced, Nujood Ali w/ Delphine Minoui
  7. Mouseton Abbey
  8. Body of Work: Finding the Thread That Ties Your Story Together, Pamela Slim
  9. The Last Lecture, Randy Pausch
  10. The Blindfolded Marriage: Ever Feel Like Your Relationship Is Harder Than It Should Be? Jonathan Hoover
  11. The Worst Hard Time, Timothy Egan
  12. The Mastery of Management: or How To Solve The Mystery of Mismanagement, Taibi Kahler
  13. Look Me In The Eye: My Life With Asperger’s, John Elder Robison
  14. Daring Greatly: How The Courage To Be Vulnerable Transforms the Way We Live, Love, & Parent, Brene Brown
  15. A Memoir of Going Home: Mennonite In A Little Black Dress, Rhoda Janzen
  16. The Dream Manager, Matthew Kelly
  17. Heaven Is For Real: A Little Boy’s Trip To Heaven, Todd Bopo, Sonja Bopo, & Colton Bopo
  18. The Giver, Lois Lowry
  19. The Book Thief, Markus Zusak
  20. Remember Me Like This, Bret Anthony Johnson
  21. Eleanor & Park, Rainbow Rowell
  22. This Is Where I Leave You, Jonathan Tropper
  23. Are You There God? It’s Me, Margaret, Judy Blume
  24. The Husband’s Secret, Liane Moriarty
  25. The Lone Survivor, Marcus Luttrell with Patrick Robinson
  26. Moloka’I, Alan Brennert
  27. Landline, Rainbow Rowell
  28. The Year of Magical Thinking, Joan Didion
  29. The Screwtape Letters, CS Lewis
  30. Tiny Beautiful Things: Advice on Love and Life From Dear Sugar, Cheryl Strayed
  31. Larger Than Life, Jodi Picoult
  32. Tell The Wolves I’m Home, Carol Rifka Brunt
  33. The Glass Castle, Jeanette Walls
  34. Chasing Francis: A Pilgrim’s Tale, Ian Morgan Cron
  35. The Bell Jar, Sylvia Plath
  36. Learning From The Voices In My Head, Eleanor Longden
  37. Bossypants, Tina Fey
  38. Blind, Rachel DeWoskin
  39. Get Busy Living, Jenny Hardin
  40. American Sniper, Chris Kyle
  41. Dark Places, Gillian Flynn
  42. Sharp Objects, Gillian Flynn
  43. Plain Truth, Jodi Picoult
  44. The Light Between Oceans: A Novel, M.L. Stedman
  45. Natural Spirituality: Recovering the Wisdom Tradition In Christianity, Joyce Rockwood Hudson
  46. Department of Speculation, Jenny Offill
  47. Olive Kitteridge, Elizabeth Strout
  48. You Better Not Cry, Augusten Burroughs
  49. The Five Love Languages, Gary Chapman
  50. The Silver Star, Jeanette Walls
  51. Crazy Like Us: The Globalization of the American Psyche, Ethan Watters
  52. Euphoria, Lily King

My top 5 favorite (In no particular order):

The Worst Hard Time

As much as I love to read, I like to remind my girls, that true life is by far more interesting than fiction. I’ve always been a sucker for true life stories, and this one, my friends, is utterly fascinating.

Daring Greatly

2014 was the year I learned about Brene Brown and subsequently fell in love. Like her, I’m a LMSW so the self help genre has always interested me. Naturally, there are a lot of “crap” books out there that fall under self help, but this one is a complete and utter gem. If you’ve seen either one of her TED Talks then this book is that on steroids! You cannot go wrong reading this book. I guarantee you will learn something about yourself.

Eleanor & Park

I don’t recall how I came across this book. I’m thinking perhaps I read an article about it or the author; I know it wasn’t recommended to me, but oh my this book! Yes, it’s geared toward teen and young adult, but I don’t care. This is still probably one of my favorites. It’s set in the 1980’s and involves comic books, mixed tapes, and first love, need I say more? What sets it apart is that as I completed it, I knew without a doubt, my oldest daughter (13 at the time) would absolutely adore it – and she did. We both hope that it will make it’s way to the big screen – only if it does the book justice, though. One of the many things I love about books is their ability to transcend age and unite generations and this book did just that.

The Screwtape Letters

Growing up, my dad was never much of a reader (other than the newspaper), though on those big, long distance road trips, he’d check out an audio book or two from the library and listen to them. It’s only in retirement, and really even only in the last couple of years, that he’s started to read books. He’s been a Christian since before my parents met and married, and will gladly tell you how he came to accept Christ in his life and the peace he’s had ever since. This is the first book, outside of scriptures in the bible that I’ve read that is faith based. It’s small, but mighty and shook me to my core.

The Light Between Oceans

One of my childhood friends is an English professor and during my quest to fulfill my goal, she’d routinely recommend books to me. I read one or two and wasn’t as moved by them as she, but then she suggested I read this one and I am so very glad I did. It is heartbreakingly beautiful. The emotions in this book are raw and tangible. It’s soon to be released as a major motion picture and while I generally hesitate to see a movie once I’ve read the book, I’m actually looking forward to this one.

The official movie trailer: https://www.youtube.com/watch?v=v5SOdK-9f_A

Through this experience, I discovered new to me authors like Jonathan Tropper and Liane Moriarty and have enjoyed reading other books by them. Lastly, even though the books didn’t make it into my top 5 of 2014, there are two books that, while not my favorite, have definitely stayed with me. Moloka’i by Alan Brennert and The Year of Magical Thinking, by Joan Didion.

 

 

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My Love of Books

Books[1]

On New Year’s Eve of 2014, I set out to read 52 books in the year. I’m proud to report I was successful in achieving my goal and it very well may have been my first time ever (and last) accomplishing a New Year’s Eve goal.

I’ve always been an avid reader. I was the kid who got busted for reading by the light of the hallway when I should have been fast asleep. I spent plenty a pretty penny of my earned or gifted money on books. Sweet Valley High or VC Andrews, anyone? On long road trips with family I spent the passing time with my nose in a book and as daylight turned to dusk, I would strain my eyes savoring the last little bit of natural light reading what I could. Or the times I would feel extremely lucky if there was a constant stream of cars behind us. Oh yeah, I was that kid who read by the headlight of another car as it shone in from behind because my parents refused to drove with an overhead light on. Kids these days don’t know the struggle!

As the years passed, depending upon the stage of my life, I read more or significantly less. I distinctly remember not wanting to read much of anything after graduating with my Bachelor’s, but even that only lasted a few months as I fell in love with the works of Wally Lamb and later Augusten Burroughs. After my girls were born, I read mostly children’s books, but managed to sneak in a few while they were still relatively young, or again on road trips. While I worked towards my Master’s degree, I reverted back to my undergrad days as so much of my time was spent reading texts and books that were required; any reading for pleasure was put off until I walked at graduation in 2009. When 2014 came along, I challenged myself and since I had to keep track of each book, I began my list. After the completion of each book, I’d post a picture and a quote commemorating the moment. While I no longer feel compelled to read 52 books a year, I still read and have maintained my lists for each subsequent year and decided to add them here.

Friends routinely ask me for book recommendations and I’ll gladly give them; however, books to me are very much like music in that what appeals to some doesn’t to others. Mostly, I read fiction and memoirs for pleasure, but occasionally, I’ll read to learn more about a time in history or relevant topic. Come along and join me, you just might stumble across a book you love.

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Cucumber, Tomato, & Avocado Salad

Cucumber, tomato, & avocado salad

I regularly tell my daughters how their taste buds will change as they get older. They usually give me a skeptical look that reads, “Ah, there goes that mom of ours thinking she knows things and stuff.” Yep, that’s me. You know why? Because I do know stuff! Admittedly, when I was 13 and 15, you couldn’t pay me to eat this salad. Heck, even as a 23 or 25 year old. . .maybe even a 33 or 35 year old. After all, it was just a year or so ago that I discovered quite the fondness over guacamole and now, I routinely buy avocadoes for not only guacamole, but for breakfast as an accessory to the eggs or even (shh, don’t tell my girls) slicing it up and adding it to a sandwich. It’s possible I wouldn’t have believed myself had I the ability to go back in time to report to my younger self. But in the here and now, I’m happy to report this is a salad that my hubby and I are happy to eat all by ourselves while the girls are happy with plain old cucumber slices.

Ingredients:

  • 1 cucumber
  • 1 tomato, deseeded
  • 2 avocados
  • 1/2 of a red onion, sliced
  • 1 lemon
  • 2 tbsps. olive oil
  • 1/4 cilantro
  • S&P

Preparation:

Cut the cucumber lengthwise in half, with each half cut into another half and then dice. Deseed and dice the tomato and avocados; slice the onion. Toss the cucumber, tomato, avocados, and onion into the bowl. Season with S&P, add in the cilantro and gently toss. Squeeze in the juice of 1 lemon and olive oil, stir to combine. Eat immediately.

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Strawberry Trifle

Strawberry Trifle Bowl

The summer heat just screams cool, creamy desserts and as a result, this makes Chris very happy. I’m fairly confident he’d be perfectly content to only ever have a no bake dessert filled with whipped cream or pudding. Me? Not so much. I like to bake. I like to mix all the ingredients together, swipe a clean finger through to taste the dough, batter, or frosting. And let’s not forget the aroma of a well loved baked in kitchen. You know what I mean. The kind that conjures up memories, makes your house a home. It’s no wonder that some real estate agents recommend baking ready to bake refrigerated cookies prior to a showing. Because cookies, the waft of delight. . . yeah, no need to explain any further. I digress. It’s summer, it’s hot, and cool, creamy, and no bake desserts certainly have their place.

Ingredients:

  • 2 big packages of fresh strawberries, washed, tops removed, and sliced
  • 2 packages Angel food cake (I used store bought), cubed
  • 1 package instant vanilla made per package directions
  • 1 12 oz. container of Cool Whip

Preparation:

The most time consuming part of this recipe is all the slicing, dicing, and cutting into cubes. Start with the angel food. With a cutting board, cut into smaller sections and with each section, cut into cubes. Toss into a bowl and set aside. On the same cutting board, remove the tops of the strawberries and then slice. Transfer to another bowl; set aside. In a large bowl, prepare the pudding per package instructions. Once complete, fold in the Cool Whip until incorporated. Beginning and ending with strawberries, fill the bottom of the trifle bowl with a layer of strawberries, top with angel food cake, and pudding/ Cool Whip mixture and repeat. Store in refrigerator for 1-2 hours until ready to serve. Transfer leftovers to airtight container or cover the trifle bowl with cling wrap.

 

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Slow Cooker Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos

The salsa verde recipe I posted yesterday makes quite a bit of salsa and while it keeps for a couple of weeks as is in the refrigerator, you might as well use it for tacos because well, tacos and plus, salsa verde chicken tacos are darn good.

Ingredients:

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cups salsa verde
  • 1 cup chicken broth
  • 1 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • the juice of half a lime
  • 2 boneless, skinless chicken breasts
  • 2 tbsps. cilantro, chopped
  • corn tortillas
  • refined coconut oil for frying, (use refined so it doesn’t have the coconut flavor)
  • for toppings: shredded cheese, diced avocado, cilantro, tomatoes, sour cream etc. as desired

Preparation:

Add the onion, garlic, salsa verde, chicken broth, chili powder, cumin, salt and lime juice to the crockpot, stir together. Immerse the chicken breasts into the mixture, cover, and cook on high for 5-6 hours, or on low for 7-8 hours. Once done, shred the chicken, stir in the cilantro, and serve with tortillas and desired toppings.

When it comes to corn tortillas, I’m not a fan of just eating them warmed up so my preferred method is always to fry them to crisp them up and then add the stuffing.

Source: http://jessicaerinjarrell.blogspot.com/2016/05/slow-cooker-salsa-verde-chicken-tacos.html#more

 

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Fresh Salsa Verde

Salsa Verde

You can’t go wrong with chips and salsa – a perfect pairing. It’s so, so easy to whip up a batch and enjoy, refrigerate and enjoy some more. Salsa verde is no different as it’s just as simple, but instead of good ol’ red tomatoes, you use tomatillos. Yum! It’s a bit of a different taste, slightly sweeter, but just as fresh and tasty.

Ingredients:

  • 8-9 tomatillos, peeled & roughly chopped
  • 2 jalapenos, stems removed (deseed, if desired)
  • 3-4 cloves of garlic
  • 1 handful of cilantro
  • 1 small white onion, peeled and quartered
  • juice of half a lime
  • 1 1/2 tsp. Kosher salt, more as needed

Preparation:

Add all of the above ingredients into a food processor and pulse until desired consistency is achieved. Taste and adjust salt as needed. Serve and enjoy.

Salsa Verde on Chip

Store remaining in an air tight container in the refrigerator for up to two weeks.

Note: The first time I made this I used a red onion which resulted in a very interesting, purple-y color. It tasted great and we ate it up as is, but for aesthetics, stick with a white or yellow onion.

Source: http://jessicaerinjarrell.blogspot.com/2016/05/fresh-salsa-verde.html#more

 

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Busy Day Cherry Cake

Busy Day Berry Cake

I’ve had this dessert twice in my life. The first time was at our old house, maybe a good ten years or so ago. One of our neighbors had a cherry tree and had buckets full of cherries which were free to whomever wanted them. My parents were visiting at the time and my mom, the daughter of a farmer, gladly accepted. Cherries just weren’t something my brother or I grew up with, so it’s safe to say I was surprised. She told me that my grandma, her mom, used to prepare a dessert for dinner that was called “Busy Day Berry Cake” in which she didn’t bake it, but rather cooked it on the stovetop. She proceeded to pit the cherries, and in general, take over in my kitchen which was okay by me. After all was said and I done, I was pleasantly surprised by the outcome and with a scoop of vanilla ice cream on top, what was not to love?

My parents were back in town this past weekend, just having returned with the girls from a trip to Illinois and were home for a few days before heading back to Colorado. I was making dinner when mom offered to help and I told her I had some cherries that I’d picked up from the store and asked if she wouldn’t mind making that cake ‘she’d made that one time’. So while I made dinner, she made dessert, and like the good sport he is, my dad went to the store for some vanilla ice cream. After dinner, we enjoyed the busy day cake while mom recalled that grandma would make this quite a lot since my grandpa had quite the sweet tooth (I always sort of figured having a sweet tooth was in my genes!) She’d swap out different fruit or just do the cake and drizzle with a cinnamon sugar sauce, but always served with a scoop of ice cream. I’ve had my grandma’s Revere cookware for the last 3 years and use it daily for cooking; in fact, mom used the stockpot to cook the dessert. The significance of the story, cookware, and the dessert I was enjoying was not lost on me. It’s times like this where I feel like we’re doing our best to keep their memories alive.

Ingredients:

  • 1 2/3 cups flour
  • 1 cup sugar
  • 1/4 tsp. salt
  • 2 1/2 tsp. baking powder
  • 1/3 cup shortening (I was out so mom used butter)
  • 3/4 cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • 4 cups of berries (any kind)

Preparation:

In a bowl, cream together the shortening and sugar. Stir in the egg. Sift in the flour, baking powder, and salt. Add milk and vanilla, mix until well combined. Put berries into a large pot (if using cherries, add a tablespoon or two to help with the tartness) and pour cake mix over the berries/ cherries. Cook over medium heat, covered with a lid for 25-35 minutes (checking occasional) or until cake is cooked all the way through, being careful not to burn  the berries on the bottom. As it cooks, the fruit mixture will bubble up through the cake mixture.

Serve and enjoy with a scoop of vanilla ice cream on top. Store the remaining (once cooled) in an airtight container in the refrigerator.

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Chris’s Sandwich

Chris's Sandwich Slice

Recently, I asked Chris what he wanted me to make for dinner and he said, “The sandwiches you make on the French bread. You haven’t made it in a really long time.” Like the genie I sometimes can be, I made it happen.

I think this is something I first made shortly after we were married. It’s easy enough and makes quite a bit to serve and share; it definitely doesn’t leave you feeling hungry. I had a sliver of it (it’s quite filling) and he had a big slice of it and then took the rest to work to share with the guys.

Ingredients:

  • 1 loaf of French bread (I used a garlic and herb one)
  • 3/4 lb. of deli roasted turkey breast, sliced thin
  • 3/4 lb. of deli black forest ham, sliced thin
  • 11 slices of Muenster cheese
  • 1 green bell pepper, sliced thin, seeds and membranes removed
  • 1 beefsteak tomato, sliced thin
  • 1/2 red onion, sliced
  • bottled or homemade Italian dressing
  • S&P
  • other veggies, as desired: pickles, jalapenos, Pepperoncinis, etc.

Preparation:

Preheat oven to 400 degrees. Slice bread lengthwise and on each half, apply a thin coat of the Italian dressing and place on a baking sheet. Place in the oven for 10 minutes to toast. I tend to go back and forth between baking & broiling, either way, just enough to toast it. Remove from oven. Layer both sides with the turkey and ham, top with cheese slices and return to the oven to allow the cheese to melt. Remove from the oven and top with green pepper, tomato, red onion, & S&P. As for me, I like it just like this:

Chris's open faced sandwich

but Chris prefers the other veggies, so I always add those to his slice as pictured in the first photo. Place the two halves together, cut, and enjoy.

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Zucchini Squares

Zucchini Squares

What’s not to love about zucchini? There aren’t many vegetables as diverse or that can be integrated into a side dish, main dish, bread, and a dessert. It’s like the catch all of foods. With this particular dish, I’ve served it as an appetizer, for brunch, and it makes for a great, light summertime dinner. I prepared it Sunday night, pulled it out of the refrigerator and baked it yesterday morning while I got ready for work. Not only did I have it for breakfast before I hurried out the door, but I also had it again for lunch. Yeah, it’s that good.

Ingredients:

  • 3 cups shredded zucchini
  • 1 cup baking mix
  • 1/2 an onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, chopped
  • 1/2 tsp. season salt
  • 1/2 tsp. dried marjoram or oregano
  • 1/4 tsp. black pepper
  • 1/2 cup coconut oil, melted & cooled
  • 4 eggs, slightly beaten
  • 1/2 cup Colby jack or cheddar cheese, + more for sprinkling on top

Preparation:

Preheat oven to 350 degrees. Spray a 9×9 baking dish with nonstick spray; set aside. In a large bowl, whisk the eggs. Stir in the season salt, pepper, and oregano and blend in the oil and baking mix. Fold in the garlic, onion, parsley and zucchini until combined. Pour into prepared baking dish and bake for 30-35 minutes or until golden brown. During the last few minutes of baking, top with additional shredded cheese, if desired.

Notes:

  1. Chris, being the meat eater he is, suggested and prefers when I add diced ham to the dish, but he has been known to eat it without. In fact, when he walked into the kitchen yesterday morning from work, he commented on how good it smelled.
  2. These also freeze well. There have been times, when I’ve doubled the recipe and bake in a 9×13 dish. We eat some and then I cut individual pieces and wrap in plastic wrap and store in a freezer bag.
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