Zucchini Breakfast Cookies

Posted on October 2, 2014 by Angie

Zucchini Breakfast Cookies

Hearty and wholesome, these cookies can totally pass for breakfast.

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup unrefined coconut oil, melted and cooled
  • 1 cup coconut sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 medium zucchini, grated (yields 2 cups grated)
  • 1 cup shredded coconut
  • 4 cups old fashioned oats
  • 12 oz. bag of chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flours, baking soda, and salt. In a large bowl, combine coconut oil and sugars, mix until smooth. Add eggs and vanilla extract. Add flour mixture to cream mixture until combined. Stir in oats, coconut, and chocolate chips.

Using a 2 inch cookie scoop, drop cookies 2 inches apart on prepared baking sheet. Bake for 12 minutes or until golden and set. Cool on wire racks.

NOTE: These cookies are soft. They keep best in the refrigerator and they freeze well.

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Black Bean & Corn Salsa

Posted on October 1, 2014 by Angie

Black Bean & Corn Salsa

What’s not to love about this salsa?

Color? Check.

Loaded with veggies? Check

Taste? Checkity, check, check!

This recipe is easily modified, depending upon taste and preference.

  • 1 can black beans, drained & rinsed
  • 1 can whole kernel corn, drained & rinsed
  • 1 medium sized red onion, chopped
  • 6-8 Roma tomatoes, chopped
  • 1-2 jalapenos, deseeded and chopped
  • the juice of half of a lime
  • 3 tbsps. chopped cilantro
  • salt, as needed/ determined by taste

Combine the above ingredients together in a large bowl. Mix well. Season with salt.

This salsa is versatile. Serve with chips, serve over grilled chicken breasts, add to your salad, or top a quesadilla.

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Chocolate Coconut Granola

Posted on October 1, 2014 by Angie

Chocolate Coconut Granola

This homemade granola reminds me of the kid cereal that turns the milk into chocolate milk except this one is free of preservatives and artificial flavors/ colors. Bonus!Chocolate Coconut Granola & Spoon

  • 2 cups old fashioned oats
  • 1/3 cup shredded coconut
  • 1/3 cup slivered or sliced almonds
  • 2 tbsp. coconut oil
  • 1/4 cup brown sugar
  • 2 tbsp. raw honey
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla extract
  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. water

Preheat oven to 300 degrees. Line a baking sheet with either a silicone mat or parchment paper. In a large bowl, stir together oats, coconut, and almonds.

In a small saucepan over medium heat, add the remaining ingredients and stir until dissolved. Pour the mixture over the oats. Stir well to incorporate throughout. Spread evenly over prepared baking sheet and bake for 30 minutes, stirring at 15 minute intervals. Cool completely. If needed, break into smaller clusters. Store in an airtight container.

Serve with milk or mix into vanilla yogurt.

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Chocolate Peanut Butter Cake

Posted on September 30, 2014 by Angie

 

choc pb cake

This is the cake that people will pay you to make for them. True story. This cake is decadent, rich, and oh my, so indulgent. It’s a showstopper and will make you come back time and time again.

Note: This cake takes its time to come together. It may look daunting, but it can be broken down into two days if you don’t have the time to devote to it from start to finish. There’s been a number of times where I’ll bake the cake one day, place in the freezer, and then finish the frosting and glaze the following day. Either way, this cake is worth it. Trust me.

For the cake:

  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 tsps. baking soda
  • 1 tsp. salt
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tbsps. distilled white vinegar
  • 1 tsp. vanilla extract
  • 2 eggs

Place the oven rack in the second from the bottom level of the oven. Preheat to 325 degrees. Grease/ butter the bottom and sides of three 9-inch baking pans. Line each pan with circled parchment paper and butter the tops of these as well.

In a large bowl, whisk together all the dry ingredients. Blend in the oil and sour cream, gradually incorporate the water and beat together. Blend in the vinegar and vanilla extract. Whisk in the eggs, blend well, and be sure to scrape down the sides of the bowl. Divide evenly amongst the three prepared pans.

Bake for 28-32 minutes or until toothpick comes out clean. Baking time varies by oven. I’ve discovered in my oven, I get the best results when I bake them for 24 minutes. Let the cakes cool in pans for 20 minutes before transferring to wire racks and place in the freezer to firm up for 30 minutes before proceeding with the frosting. These cakes are very soft and delicate. This is a good time to determine if you want to proceed with seeing the cake through to completion or waiting to finish the cake at a later date. I tend to make the cakes one day, freeze, and then frost the following day. So after freezing for 30 minutes, I remove them from the freezer and wrap them individually in plastic wrap, and place them back in the deep freezer.

Peanut Butter Frosting:

  • 10 ounces cream cheese, at room temperature (I’ve used 8oz before & it turns out fine)
  • 1 stick unsalted butter, at room temperature
  • 5 cups powdered sugar, sifted
  • 2/3 cup smooth peanut butter

In a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar 1 cup at a time and beating well after each addition, scraping the sides and bottom of the bowl down several times. After the final addition, beat on medium speed for 4 minutes. Add the peanut butter and blend thoroughly.

Take the frozen cake layers and assemble with equal parts of frosting between the layers. Coat the outside of the cake with a thin layer of frosting, creating a crumb coat. Return to the freezer for another 30 minutes. Once set, add the final layer of frosting, for a smooth, clean cover. Return to the freezer for another 20-30 minutes while you make the glaze as this will help with the drip effect of the glaze.

Chocolate Peanut Butter Glaze:

  • 8 oz. semi-sweet chocolate
  • 3 tbsps. smooth peanut butter
  • 2 tbsps. light corn syrup
  • 1/2 cup of half & half

In a saucepan over medium heat, combine chocolate, peanut butter, and corn syrup. Stir continually until chocolate is melted and smooth. Add in the half & half and whisk until smooth. While still warm, pour the glaze slowly over the top of the cake, allowing it to spill over the edges using an offset spatula to spread evenly over the cake to make drips.  Refrigerate the cake 30 minutes prior to serving. Serve with a tall, cold glass of milk.

Source: http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/

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Bacon, Cheddar, & Jalapeno Scones

Posted on September 30, 2014 by Angie

Bacon, Cheddar, & Jalapeno Scones

Served with scrambled eggs on the side, or on their own, these are savory.

  • 2 cups all-purpose flour
  • 2 tsps. baking powder
  • 1/4 tsp. salt
  • 1 stick cold, unsalted butter, cut into 1/2″ cubes
  • 3/4 cup buttermilk
  • 3-4 slices thick-cut, cooked bacon, chopped
  • 1-2 jalapenos, deseeded & chopped (use your discretion based on size of pepper & desired heat)
  • 1 cup sharp cheddar cheese, shredded
  • 1 egg yolk, lightly beaten with 1 tsp. of water (for egg wash)

Position oven rack to the center of the oven. Preheat oven to 425 degrees. Line a cookie sheet with either a silicone mat or parchment paper.

Place the flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine ingredients. Add the butter cubes and pulse until you get a coarse mixture, approximately 8-10 times. Transfer flour/ butter mixture to a large bowl and add the buttermilk, mixing until it becomes a ball, but being careful not to over mix. Once fully formed, mix in the chopped bacon, jalapenos, and shredded cheese.

On a lightly floured surface, flatten dough, and roll out to a rectangular shape in 1 1/2inch thickness. Either cut diagonally or using a round biscuit cutter, cut until all dough is used, re-rolling if necessary. Place on a prepared baking sheet, brush lightly with the egg wash, and bake in oven for 12 – 15 minutes, or until tops are golden brown. Transfer to a wire rack and let cool.

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Traditional Greek Salad

Posted on September 30, 2014 by Angie

Greek Salad

This salad is both a refreshing side or a light summertime meal.

  • 1 large cucumber, quartered and chopped
  • 3-4 Roma tomatoes, chopped & deseeded
  • 1 small red onion, sliced & cut
  • 1/2 cup feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp. dried oregano
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Salt & Pepper

In a medium bowl, mix together the cucumber, tomatoes, and onion. Season with salt & pepper.

In a small bowl, combine parsley, oregano, olive oil, and lemon juice. Whisk thoroughly to emulsify. Add to dressing to salad and mix together. Add feta cheese and stir to incorporate. Serve immediately. This is best eaten within 1 – 2 days of being made.

Posted in Salads, Sides, Vegetables, Vegetarian | Leave a comment

Hummus

Posted on September 30, 2014 by Angie

Hummus

With pita chips, veggies, or slathered on a sandwich, this homemade hummus is pretty darn tasty.

  • 1 can, 15oz. chickpeas, drained & rinsed (reserve 4 tbsp. of water from can)
  • 1/3 cup lemon juice
  • 1 tbsp. minced garlic
  • 1 tsp. kosher salt
  • 3/4 plain Greek yogurt
  • 1/2 cup tahini
  • olive oil
  • paprika
  • Roma tomato, diced
  • Kalamata olives

Drain and rinse the chickpeas, reserving 4 tbsp. of water from can. This next step will take you 10 – 15 minutes, but it is absolutely worth it and will yield a creamier hummus: remove the skins of each chickpea. Once all the skins are removed, place chickpeas through salt in a blender and pulse until smooth. Add Greek yogurt through water to food processor and pulse until smooth. Taste and season as determined.

Drizzle with olive oil and top with paprika, tomato, and olives. Keeps in the refrigerator for 2 weeks.

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Overnight Crusty Artisan Bread

Posted on September 30, 2014 by Angie

Overnight Crusty Artisan Bread

It doesn’t get much easier than this. It’ll take less than 5 minutes to mix together and then after that, you just have to plan accordingly and allow yourself a timespan of 12-18 hours to let it work its magic. Either mix it late at night or first thing in the morning, depending on when you want to eat, and mostly, if you want it fresh from the oven warm. This pairs perfectly with soup and complements most meals. This bread is good on its own, with butter, or olive oil and herbs.

  • 3 cups all-purpose flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. rapid rise yeast
  • 1 tbsp. sugar/ honey
  • 1 1/2 cups cool tap water

In a large mixing bowl, whisk together dry ingredients. Add water and mix until combined. It will be sticky, messy, and gooey. Cover with plastic wrap and set aside for 12-18 hours.

When the time has passed, it will morph into this:

Process of Crusty Artisan Bread

When you are ready to bake the bread, preheat the oven to 450 degrees. Set Dutch Oven in the oven for 30 minutes to preheat. Meanwhile on a heavily floured service, turn out dough and shape into a ball. Make sure it is covered in flour like so:

Prebaked crusty artisan bread

Cover with plastic wrap and let rest while the oven warms.

When the Dutch Oven is preheated, remove from oven and place dough in center, put the lid on the Dutch Oven, and bake in the oven for 25 minutes. After 25 minutes, remove lid and continue baking for another 10 minutes.

Remove from oven. Bread should be golden, and when tapped from the bottom, it will sound hollow.

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Chicken Skillet Meatballs

Posted on September 30, 2014 by Angie

Skillet Chicken Meatballs

This dish comes together easily and makes for a perfect dinner with the family. I made this for the first time on Sunday and everyone, but Leah, gave it a big thumbs up. Personally, I think she was turned off by the idea of chicken meatballs instead of the standard, what she’s used to, meatballs.

NOTE: The rest of us agreed we would prefer the spices and seasoning be kicked up a notch the next time I make it.

For the meatballs:

  • 1/2 cup dried breadcrumbs (I used Panko)
  • 1 small onion, chopped
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh basil, chopped
  • 1 cup parmesan cheese
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 – 6 garlic cloves, chopped
  • 2 eggs, beaten
  • 1/2 tsp. red pepper flakes
  • 2 lbs. ground chicken
  • 2 – 4 tbsp. olive oil (enough to cover the skillet)

For baking & serving:

  • 12oz jar of marinara sauce
  • mozzarella cheese (I used fresh)
  • fresh parsley and basil, chopped
  • Crusty, overnight artisan bread

Preheat the oven to 400 degrees. Add all of the meatball ingredients to a large bowl and stir until well combined. Using a 2 inch cookie scoop, shape each scoop into a ball (use lightly damp hands to prevent sticking) and place onto a tray.

Using an oven safe skillet, heat the oil in the skillet to medium-high heat and add the meatballs, browning on all sides until cooked. Once the meatballs are cooked all the way through, add the marinara sauce, covering all meatballs. Top with fresh mozzarella slices. Bake 10 – 15 minutes or until cheese has melted and is lightly brown. Sprinkle with fresh parsley and basil, if desired. Serve with slices of artisan bread.

Adapted from: http://www.smells-like-home.com/2014/09/skillet-baked-chicken-parmesan-meatballs/

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Stay Soft Peanut Butter Cookies

Posted on September 30, 2014 by Angie

Stay Soft PB Cookies

One of Chris’s favorite cookies is peanut butter cookies. He likes them soft and chewy. Most peanut butter cookie recipes will produce this only upon first cooling from the oven, but by the next day, they’re hard and crispy. Except these. These remained super soft the next day.

  • 1 cup brown sugar, packed
  • 1 cup sugar
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 tsps. baking soda
  • 2 1/4 cups all-purpose flour

Preheat oven to 350 degrees and spray cookie sheet with non-stick spray. Cream together the sugars, shortening, butter, and peanut butter. Add the eggs and vanilla, mix well.

In another bowl, whisk together the dry ingredients and incorporate dry ingredients into the creamed mixture. Using a large, 2 tbsp. cookie scoop, smooth out the balls and roll in sugar. Transfer to a cookie sheet and DO NOT make criss-cross marks with a fork.

Bake for 11 – 13 minutes.

http://loulougirls.blogspot.com/2013/11/the-best-peanut-butter-cookies.html

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