Wednesday, August 31, 2016
Tuesday, August 30, 2016
Yup I said easy peasy. Deal with it I teach 8-9 year olds. I Don't have exact measurements for this salsa but more of guidelines. Enjoy!
Note- all my ingredients were garden fresh makes this 100 times better. Also the amount of tomatoes depends on the amount you want to make. This is for the amount shown above....if you increase tomatoes increase the rest as well. Amount of herbs depend on your taste as well.
About 20 cherry tomatoes (all colors)
1 ear of corn cooked and taken off cob
1/4 chopped small red onion
Juice from one small lime
1. Cook the corn ( I cooked mine in the microwave! So much easier and quicker...and the husk comes right off! Place one ear in for 3 minutes and done!). Once cooked remove kernels and place aside.
2. Chop and slice the tomatoes and add to the container you will be using.
3. Add the chopped onion.
4. Chop both the cilantro and parsley and add to container.
4. Add the corn and the lime juice.
5. Enjoy! (I topped grilled chicken with it for a wrap!)
Saturday, August 27, 2016
Read the title it explains all. Well mostly all. The third part is I had some really ripe naners I needed to use. Yes, you read that correctly....I said naners. There are naners in these cookies....shhhh don't tell. That makes them healthy right? HA nope just makes them fluffy and even pancake like. Aka the best breakfast food ever. I have made so many types of naner bread that I wanted to try something else. Especially going back to work after summer school ended and with the school year starting again (because I will be making it a lot for breakfast on the go). Ok done with tangent. Anyways I didn't want to make a cake because not everyone attending the bbq like naners....I know what your thinking....THEY HAVE A PROBLEM. That's for another time though. So after looking through many ideas I took one I found and changed it around (because why not?) well that was the every long and rant version of how these white chocolate caramel cookies were born. Enjoy :) especially because they taste like naner bread pancakes turned into a cookie 😱
I just love brown sugar 😍 (especially on waffles and pancakes )
1/2 cup unsalted butter-room temp.
1 cup dark brown sugar
2 mashed banana
1 tsp. baking soda
2 cups of cake flour (use cake for the fluffness)
1/2 tsp. Vanilla
A pinch of salt
1/2 tsp. cinnamon
1/2 cup Caramel bits
1/2 cup white chocolate chips
1. Preheat oven to 350.
2. In a mixing bowl, mash the bananas and baking soda together.
3. Add the butter and sugar into the naner mix and mix until light and fluffy. Add the egg and vanilla and continue to mix until combined and fluffy.
4. In a separate bowl, mix together the flour, salt, and cinnamon.
5. Add the naner mixture one cup at a time mixing until just combined.
6. Scrape down the sides of the bowl and then add the caramel bits and white chocolate chips into the batter. Mix until just combined.
7. Using a cookie scoop scoop out and place on a plate. THE BATTER WILL BE STICKY! Cover and chill for at least an hour ( I placed in freezer for about 40mins)
8. When ready place on cookie sheet with parchment paper and bake for 11-13 minutes.
9. Transfer to wire rack to cool completely.
10. Enjoy warmed up and topped with some Ice cream :) they make a great sundae base!
Sunday, August 21, 2016
Friday, August 12, 2016
An upgrade to my Bakery Style chewy peanut butter cookies.
Ever since I made my dad the peanut butter cookies for his birthday he has been nagging and sometimes attempting to politely hint that I need to make them again. We all know I like to experiment and bake new things but honestly he needs to stop asking! Maybe these will stop him from asking for over a week or two....until he asks again. The recipe is basically the same but changed up the nut butter to Vermont peanut butter beenut butter because it is just so tasty. Also, keeping in mind these are for my dad if any of you reading this know him also know he has an obsession with pure Vermont maple syrup. This 'beenut' butter is the company's peanut butter with pure Vermont honey added in (almost the same as syrup)....I aim to please. The majority of the original blurb is below followed by the directions. Enjoy!
We all know peanut butter cookies are not my favorite but my dad has had a recent obsession with them. When asked about any food or baked good even in a restaurant he usually just says the item is ok or fine. When I asked him how these were he said GOOD! AND JUST WAIT....you may want to take a seat too....I responded with like a bakery right? and he said NO BETTER THAN A BAKERY. wow. I think that if I got his approval I can call these a success (and we know I don't usually go for a pb cookie but have had my fair share already). Enjoy! They are a tad crunchy on the outside while still nice and moist and chewy on the inside. And as my dad said actually taste like peanut butter.
-a few notes-many recipes say don't use all natural pb because it spreads but I did anyways and clearly these did not spread. I just popped them in the freezer for 40 mins. before baking.
- if you have some dough waiting to be baked while a pan is cooking place in fridge to keep chilled.
- DO NOT think they are under-baked after about 10-12 minutes they will look a bit underdone but then let sit for 2 minutes on pan and then move to a cooling rack!
- 1 stick (1/2 cup) unsalted butter room temperature or softened
- ½ cup granulated white sugar
- ½ cup dark brown sugar
- ½ cup (or a bit more...can't hurt :) ) peanut butter ( I used Vermont peanut butter beenut butter)
- 1 egg
- 1 tsp vanilla
- 1½ cups all purpose white flour
- 1 tsp baking soda
- ½ tsp salt
1. Mix the butter and sugars together in your mixer or a medium bowl.
2. Add the peanut butter, egg, and vanilla. Mix until combined.
4. Roll dough into a ball and using a cookie scooper, scoop out cookies and place on a plate. Cover with press and seal and place in freezer for 30-40 minutes. (if you have more time in the fridge for about an hour or up to overnight).
5. Preheat oven to 350. After done chilling place cookies on cookie sheet lined with parchment paper.
6. Place in oven and bake 10-13 minutes. ***read note at the top***
7. Let sit on pan for 2 minutes and then transfer to cooling rack to cool or eat :)
8. Enjoy with a nice glass of milk and some ice cream and maybe even topped with some more pb! Or make a nice ice cream cookie sandwich :)
*store in an airtight container to keep freshness once fully cooled.
Everyone else always makes their food look so pretty so before I inhaled this post spin nap snack (already had breakfast before spin and nap🙄) I tried 😳. 1 Full raspberry Siggis mixed with some pain Siggis , one and half frozen naners, Lenny and Larry's lemon poppy seed and half the jar of buff bake birthday cake. Enjoy be creative!
Thursday, August 4, 2016
It is the last day of summer school! Woooo summer is here now! For a little while at least. Don't get me wrong I like teaching summer school but also like a little time off as well. Normal people would not think of this as a reason to bake but clearly I do. I asked one of my coworkers what she wanted me to bake and walnut chocolate chip cookies were one of the final choices. I tired a new recipe that I kinda/sorta made up. Different that chocolate chip cookies I have made before. Enjoy! (ALSO it just happens to be national chocolate chip cookie day too SO YOU SHOULD MAKE THESE NOW) :)
Chocolate Chip Walnut Cookies
- 1 and 1/2 stick of unsalted butter, room temperature
- 1 cup dark brown sugar
- 2 eggs
- Hearty pour of pure vanilla extract
- 1 cup cake flour
- 2 cups ivory wheat (white wheat) flour
- A pinch of salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 cup -1 cup chopped walnuts
- 1 and 1/2 dark chocolate bar (I used Trader Joe's)
- In your mixer cream butter and sugar together fluffy.
- Add egg and vanilla extract. Mix until combined.
- Add in the salt, baking powder, baking soda, and cream of tartar. Mix until just combined.
- Add in one cup of cake flour. Mix until just combined.
- Add the remaining 2 cups of flour and mix until just combined.
- Add in the chopped and shaved chocolate.
- To ensure all ingredients are combined by using your hands.
- Add in the walnuts and again using your hands combine.
- Using a cookie scooper or spoon, scoop out balls, place on a plate and cover with Press and seal.
- Place in fridge for at least one hour ( I needed to bake quicker so I placed in freezer for 30 mins)
- WHEN READY TO BAKE: Preheat the oven to 350 degrees and line cookie sheet with parchment paper.
- Place the dough balls on the lined cookie sheet.
- Bake for 8-15 minutes.
- Allow cookies to cool on baking sheet if you have self control because the caramel will be hot ! Transfer to cookie rack to continue cooling.
- Enjoy heated up with some ice cream and a nice big glass milk!