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Name: Homemade Monkey Bread
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 1 package, 2 and 1/4 teaspoons active dry yeast; 1 and 1/2 Cups warm milk , 110F-115F, 2% or whole milk, no lower; 1/3 Cup unsalted butter, melted; 1/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 eggs; 1 teaspoon salt; 5 cups all-purpose flour; 1 Cup granulated sugar; 1 Tablespoon cinnamon; 1 Cup brown sugar; 3/4 Cup butter, melted

Carrot Cake Cinnamon Rolls

April 10, 2017

So I jinx’d myself.

I have been all “oh pregnancy is no problem! I feel great. I’m a bit more tired, but it’s same old same old!” Because it really has been great. I’m one of those (annoying) people who just feels great when pregnant. I get tired but do not experience any significant pains (I don’t count my on again, off again hip pain since that is not related to being pregnant) or sickness or whatever.

…

Nutty Cinnamon Rolls

February 20, 2017

So we bought our house on Friday!!!!

And now we can’t move.

I mean, we are actually moving out of my dad’s house, but physically, I am walking like an old woman who needs a cane. I didn’t do heavy lifting since I’m 6 months preggo, but I was still on my feet most of the weekend unpacking stuff. And that is a big change from my M-F, 9-5 routine of sitting on my ass all day.

But I am just so excited about the house being finally done. There are a few things they need to fix, but they are minor so no big. I am looking forward to bringing back up a kitchen filler panel millwork issue that I brought up with them weeks ago to which I got the lovely “well, that’s how we do it” response to which I said “just because you do it that way, doesn’t mean it’s right.” And now I have a legit argument for why they should have done it the way I told them to do it. Yo, mofo’s I do this for a living too, and I’m right…

Other than that things are going smoothly and I figure I will be walking like a normal person again in like 2 weeks. ha!

I will share pictures really soon of the house and then in the coming weeks I will show how we have decorated each room. Our dining room is already in good shape so it just needs some decor up, which I have most of. yay!! So I think I will start with that.

In the mean time, enjoy these Nutty Cinnamon Rolls. They are a subtle twist on the classic with the addition of nuts. Take the time to finely chop them and toast them and you’ll love what they add to your cinnamon rolls.

If you haven’t yet tried vanilla bean paste then I urge you to get some ASAP and give it a try. If you can’t get it then I really suggest that you use a vanilla bean for the glaze. It gives it great flavor and it’s super pretty to see all those specks. Just so fancy!

My dad hates nuts in baked goods (as well as ricotta in lasagna! what?!) but he happily gobbled one of these up. So I bet you will like them too!

Nutty Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Rolls

1 Cup warm milk (100-110 degrees)
1 packet yeast (2 1/4 teaspoons)
2 eggs
1/3 cup unsalted butter, melted (but not hot!)
4 Cups flour
1 Tablespoon sugar
1 teaspoon salt
1/2 Cup melted butter
1 Cup brown sugar
1 Cup finely chopped toasted walnuts/pecans
2 Tablespoons cinnamon

For the glaze

2 Cups powdered sugar, sifted
2 Tablespoons melted unsalted butter
1-2 teaspoons milk
1 vanilla bean paste/vanilla bean caviar

Process

Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, and nuts.
Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
Bake for 25-30 minutes or until golden brown.
Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!

Peanut Butter and Jelly Cinnamon Rolls

February 13, 2017

This weekend was all sorts of perfect.

My brother and his family came in on Friday night for vacation. It’s been a year+ since we have seen each other so it was great getting to hang out and catch up. Best of all was the girls playing really well together, like they had just seen each other the weekend before. And the age different (3 & 6) even worked out well.

On Saturday we went Strawberry picking. So fun with the girls. And delicious. I made biscuits for shortcake for dessert that night. It was great with the grilled veggies, burgers, and hot dogs that we enjoyed for dinner. So yummy.

Besides that they also had a blast putting on tons of make up from my big makeup kit. Shoot, as long as you are not fighting, yelling, or destroying something… do whatever. They were so proud of themselves as well. But, let’s be real, they need to work on their eye liner application skills. ha!

And then Sunday was all about hanging by the pool. We had a leisurely morning enjoying breakfast before we headed out to the pool. The weather was great and the pool was warm so we had a blast lounging around and playing with the girls in the pool. Autumn was so worn out that she napped on me for 2.5 hours as we sat by the pool. I even napped. The best kind of day ever.

More family came over later on and we made homemade pizza (of course the girls wanted boxed mac and cheese…). The night wrapped up with baths and girls cuddled up to me while I read to them.

I am loving this year’s weekly recipe theme. I love working with dough and perfuming our house with cinnamon and sugar is just so fun. Plus, it’s fun as hell to come up with different flavors and combinations for the cinnamon rolls, monkey breads, and pull apart breads. And since we can’t possibly eat them all, I love getting to share with with our neighbors when they are fresh out of the oven.

Rock on Monkey Bread Mondays!

If you love peanut butter then you will looooooove these cinnamon rolls. There is just the right amount of peanut butter in them where you can taste it, and smell it, but it’s balanced out so nicely with the typical cinnamon and sugar in cinnamon rolls. Plus, the jam glaze on top rocks.

I always make PBJ’s with strawberry jelly so it just felt right to use that for the glaze, but if you like grape or something else then just give that a try. I bet a blueberry jam would be awesome on it too. No matter what, you can’t go wrong.

Peanut Butter and Jelly Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Rolls

1 Cup warm milk (100-110 degrees)
1 packet yeast (2 1/4 teaspoons)
2 eggs
1/3 cup unsalted butter, melted (but not hot!)
4 Cups flour
1 Tablespoon sugar
1 teaspoon salt
1/2 Cup melted butter
1/3 Cup creamy peanut butter
1/2 Cup brown sugar
2 Tablespoons cinnamon

For the glaze

1/2 Cup strawberry preserves
1 Tablespoons orange juice

Process

Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
On a well floured work surface, roll the dough out so it is approximately 14″ x 24″.
Mix the peanut butter into the melt butter and then evenly spread out on the dough.
Then sprinkle with the cinnamon and brown sugar. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
Bake for 24-26 minutes or until golden brown.
While the rolls are baking, warm the strawberry preserves and orange juice together; mix well. Drizzle all over the baked cinnamon rolls. Enjoy!

Pull Apart Pepperoni Pizza Bread

January 9, 2017

Umm, Florida… get your act together.

It’s just too cold right now.

As I type this it’s 44 degrees here (Sunday night!). It was so cold this morning that I didn’t want to get out of bed.

Yes, I am well aware that is not really cold. Prior to the move in Feb, I grew up in New England my whole life so I know cold temps. We did the long witers, polar vortex, record setting cold and snow, and blizzards. So I know what cold feels like when you are wearing coats inside since you just can’t stay warm, nor really afford cranking up the heat. Or when your bus breaks down from the cold. Or when your dog won’t even go outside since it’s so cold… ya get the point.

But, this is just not ‘right’ for Florida now.

We went out for a friend’s birthday on Friday and we were supposed to go golfing, but the wait time was crazy and it was just too cold. Even when we were called everyone was like “yeah, no thanks, too cold.” It seriously was cold, but the worst part was the wind. The wind chill temp was in the 30’s. nope.

Anyway, I’m over the ‘cold’ but I’m not over how good this pull apart bread is.

It’s so good. So, so good. I love pizza so this pull apart bread that is loaded with cheese and pepperoni that you then dip into pizza sauce. So much flavor. So much cheese pull.

It doesn’t take much effort to make. Autumn even helped me roll it out!

The dough it simple to make. Then ya roll it out and you sprinkle it a whole bunch of cheese and pepperoni all over the buttery dough. Slice up pieces, slap them together and put them in a loaf pan. You’re about 45 minutes away from the best herby cheesy bread that you yank part and dip into hot pizza sauce.

This is just so perfect for post season game watching. (ugh you let me down Giants!) It will go over really well for The Superbowl. I bet everyone will be loving this.

Pull Apart Pepperoni Pizza Bread

Makes 1 loaf

Ingredients

1 Cup plus 2 Tablespoons warm milk (105-110 degrees, 2% or whole milk)
1 package active yeast (2 1/4 teaspoons)
3 Cups flour
1 teaspoon salt
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 Cup olive oil
4 ounces of butter, melted
2 Cups shredder mozzarella cheese
1 6-ounce package sliced pepperoni
serve with hot pizza sauce

Process

Bloom the yeast in the milk for a few minutes.
In the bowl of a stand mixer or a large bowl, add the flour, salt, parsley, garlic powder, and onion powder. Mix to combine.
Add the milk and the oil to the dry ingredients and mix well to combine. The dough should be coming together to form a ball and pulling away from the sides of the bowl. The dough is a bit moist so if it’s a bit dry add a bit more milk.
Transfer the dough to the well- oiled large bowl and cover with plastic wrap. Let sit for at least 1 hour to double in size.
When you are ready to make the bread, preheat the oven to 350 F.
Roll the dough out so it’s about 12″ x 20″. Spread the melted butter on dough. Using a pizza cutter, cut into pieces that are about 4″ x 5″. Then sprinkle the cheese over all of the pieces, add 2 pieces to pepperoni to the pieces.
Stack the pieces on each other. Turn the last piece to face in so the dough it on the outside. Then place into the butter loaf pan. Sprinkle any cheese that fell off during assembly on top of the bread.
Bake for 35-45 minutes, until golden brown and the cheese is melty. Remove and let cool for 10 minutes before serving with hot pizza sauce.

Homemade Monkey Bread

January 2, 2017

Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950’s. Yum!!

Happy New Year!!!!

I have some exciting news, besides my pregnancy (more on that for another day!), I have picked out the theme for my weekly foodie posts… Monkey Bread Mondays!

I am going to be focusing this year’s challenge theme on sweet and savory monkey breads. As well as, cinnamon rolls and pull apart breads. All that deliciousness right here, every Monday.

Why these sweet treats?

After all, they are down right delicious. Basically, they make you want to lick your fingers clean of the ooey gooey cinnamon sugar filling. You’ll want to sneak an extra piece. The frosting on top is the stuff of daydreams. The inventive way to fill pull apart breads is endlessly fun. Without a doubt, they are all addicting.

Plus, here is just something so irresistible about taking fresh bread out of the oven. It’s all about that yeasty goodness smell. And when that fresh bread is loaded up with cinnamon, sugar, butter, chocolate, and nuts or cheese, herbs, and bacon things get even better, quickly.

So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. I just like alliteration!

It’s like my Taco Tuesday series, I didn’t just make tacos. I filled you up with tacos, enchiladas, sauces, rice, beans, soup, drinks, and desserts. So, get ready for everything. We’ll see how creative I get. and how fat. HA! At least I have the baby to blame now.

These great breakfast sweet treats are fun for the whole family, young and old. It’s great to all share a big ring of sugary goodness. I recommend these for holidays or weekends with family or friends from near and far away. It’s easy to prep the night before and pop in the oven the next morning to feed a hungry crew.

To kick things off, I made a classic Homemade Monkey Bread from scratch.

I have made plenty of Monkey Breads from the rolls you get from the can, but Homemade Monkey Bread is so, so good. The quick version is good, but the texture and flavors from the homemade ones is incredible. Things just need to get off on the right foot to kick off the year because a great foundation is the best way to learn.

The Homemade Monkey Bread takes just about 15 minutes to prep, then the dough gets to hang out for an hour (or overnight). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then dumping a bunch of butter all over all of that. Butter is the best.

My tips and tricks for a delicious Homemade Monkey Bread:

Get the milk at the right temperature, since this is what activates the yeast so you want to wake it up gently. Not too hot, not too cold.

Plenty of bench flour (flour on your work surface) because it makes rolling out the dough nice and easy.

Use a pizza cutter or a bench scrapper because it makes cutting the pieces out quick work.

Lastly, a nice large bundt pan or tube pan is key. However, an angel food cake pan will allow the melted butter you pour over the mix just seep out, so don’t use that!

Above all, serve the monkey bread warm from the oven. This will have everyone pulling piece after piece right out of it. Surely, it will disappear in no time.

I hoop you enjoy this Homemade Monkey Bread, and I hope you stay tuned Monkey Bread Monday this year. It’s time to have some fun, loaded up, over the top, delicious breads.

Homemade Monkey Bread

Yield: 12 people

Prep Time: 1 hour 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour 55 minutes

Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950's. Yum!!

Ingredients

1 package, 2 and 1/4 teaspoons active dry yeast
1 and 1/2 Cups warm milk , 110F-115F, 2% or whole milk, no lower
1/3 Cup unsalted butter, melted
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon salt
5 cups all-purpose flour
1 Cup granulated sugar
1 Tablespoon cinnamon
1 Cup brown sugar
3/4 Cup butter, melted

Instructions

Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
In the bowl of a stand mixer, mix the melted butter, sugar, vanilla extract, and eggs together. Add the milk to the bowl and mix again.
Add 4 Cups of flour to the bowl and mix well. Scrape down the bowl, and add the remaining flour. Mix well to combine all the ingredients, about 4-5 minutes
Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
When ready to assemble the monkey bread, preheat the oven to 350 degrees.
Butter a large Bundt pan or tube pan.
Combine the granulated sugar and cinnamon together in a bowl.
Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2" thick. Cut into 1" x 1" pieces.
Roll the pieces into the cinnamon and sugar mixture. Place a layer of pieces into the buttered pan. Sprinkle with brown sugar. Repeat with another layer of pieces, then sprinkle with more sugar. Repeat until the pieces and sugar are gone.
Pour the melted butter over the pieces. Run a knife around the sides and central tube of the pan to help the butter get around the pieces.
Bake for 33-37 minutes, until the top the golden brown.
Run a knife around the sides and center tube. Flip out onto a large serving dish. Enjoy!

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My afternoon pick me up

December 19, 2016

I have always been the kind of person to hit a wall in the afternoon and need a pick me up. Sometimes it can be as simple as getting up from my desk and taking a quick walk, or grabbing a cup of coffee. It all depends on how much sleep I got the night before. #toddlers

With the caffeine equivalency of your average cup of coffee, I have been recently been grabbing a Dark Dog Organic Energy Drink instead of making a coffee.

I love how refreshing it is to grab one of those chilling in the fridge. The cool drink is a great alternative to grabbing a seltzer but it has the energy to get me through the rest of the day and until dinner. Plus, it helps me save money from swinging by the local Sbucks for an iced cold brew.

Dark Dog offers 4 kinds- Original, Blood Orange, with Coconut Water, and 50 Calorie- that are sure to give you some pep and refresh you. All are made with out any artificial colors, preservatives, or artificial flavors. Everything in there is natural and organic when possible, like the cane sugar, coconut water, fruit juices, and teas.

Their Original is just 130 cal and has a nice tropical flavor from the tea, juices, and coconut sugar. It’s light a bubble and gives you a nice pick me up without a crash afterwards. And I think it goes so well with some dried pineapple as an accompanying snack.

The 50 Calorie variety is my favorite since it has a nice bright flavor from the green tea and yerba mate blend with the finishing touch from the Elderberries. The berry flavor is subtle and tastes real, unlike some other fruity drinks. Plus, it’s just 50 calories so that is a big win for me.

Coconut Water has a nice refreshing pina colada taste from the coconut water in there. It also packs a flavor punch from the Green Tea & Yerba Mate in there. All of that flavor and vitamins for just 50 calories.

Blood Orange at just 140 calories is packed with 100% of you daily Vitamin C needs. Plus, the citrus flavor is

I love opening up one of these drinks and grabbing a light snack like popcorn or fruit so I can get over the afternoon lull that typically grabs hold of me.

What are your favorite ways to give yourself an energy boost in the afternoon?

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This post is sponsored by Dark Dog Organic Drinks but all opinions are my own.

Arroz Con Leche (Mexican Rice Pudding)

December 13, 2016

Can someone get addicted to Jimmy John’s?

I’m asking for a friend…

Their #12 Beach Club is sooo soo sooo good. And their pickles are awesome too. Grab an unsweetened ice tea and I have my current favorite lunch.

It’s becoming board line problematic.

Anyone else with this Jimmy John’s problem? What is you #?

I can’t believe that my year of Taco Tuesday series is coming to a close. Just 2 more recipes to make! I am excited about my next venture as well as bummed as I only just scratched the surface on all the taco, burrito, enchiladas, cookies, drinks, desserts, etc I wanted to make. I had such a long list at the start of the year and had to narrow things down more and more to pick my favorites for the year to make. Just means I will need to continue to make all these goodies in the next year as well.

I did realize that I didn’t share soo many desserts so that is why this awesome Arroz Con Leche is gracing the blog today. Can’t resist a good rice pudding, esp one made with condensed milk. Bliss.

I was so excited about making this rice pudding since every recipe that I have ever tried from Marcela Valladolid has been a smashing success. I can’t wait for her next cookbook to come out this spring. In the mean time, I’ll made and remake my favorite of her recipes- her Chocolate Margarita… oh you’ve been warned!

The main thing that I changed up from the original recipe is that it called out for golden raisins, and I left them out. One… my rabbit has recently eaten the last of them so I was fresh out. Two… I like my rice pudding creamy so I don’t like the texture of raisins in it. If you like raisins in your rice pudding, and you actually have some, then add them in.

Be sure to save some room after your taco dinner for some of this rich, creamy and delcious Arroz Con Leche. Happy Taco Tuesday!

Arroz Con Leche (Mexican Rice Pudding)

Makes 6 servings

Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
1 teaspoon vanilla extract, or the caviar of 1 vanilla bean
3/4 cup golden raisins (optional)
Ground cinnamon, for dusting

Process

In a medium-size heavy saucepan over medium-high heat, combine the water, rice, and cinnamon stick. Bring to a boil, uncovered, and cook until the rice is tender, about 18-20 minutes. Strain out rice and discard the cinnamon.
Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.
Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
Add the vanilla extract and golden raisins, and stir well.
Serve warm or chilled. Dust the top of the pudding with ground cinnamon prior to serving.

Slightly adapted from Marcela Valladolid, via Food Network

Mexican Chocolate Cake

December 6, 2016

We got a big update on our house and its schedule today! So exciting!

I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.

That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!

We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!

I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!

In other news, I’m addicted to this cake.

It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.

Plus, it has an incredible frosting on top that seals the deal. Bliss.

The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!

Mexican Chocolate Cake

Makes

Ingredients

For the Cake

1 Cup water
1/2 Cup butter
1/2 cup oil
4 tablespoons cocoa
2 cups unsifted flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (buttermilk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla

For the Frosting

1/2 Cup butter
4 tablespoons cocoa
6 tablespoons milk
1 pound (1 package) confectioners’ powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Process

Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
Pour the batter into the greased pan. Bake 20 to 25 minutes.
Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
Let cake cool before you pour the icing over the whole cake.

Cake and frosting recipes adapted from Martha Stewart

Chocolate Chunk Oatmeal Crunch Cookies- SRC

November 14, 2016

So… it’s been a rough week.

I haven’t felt like doing much of anything. I have ignored my blog. I have ignored it’s FB page. I have just done the bare minimum to get by… pbj sandwiches and eating my feelings. On Saturday, I went to my mom’s, as planned, for Autumn’s bday, and Autumn spent the whole night throwing up. I couldn’t even catch a break during my break from reality.

And in one last woes me eating my feelings day, I enjoyed quite a few of these Chocolate Chunk Oatmeal Crunk Cookies. Worth it.

Making these couldn’t have come at better timing.

Sometimes things happen for a reason.

Case in point, I had retired from Secret Recipe Club last month as it as my 5th anniversary and I felt it was time to move on. But then I found out that this very month would be the last month for Secret Recipe Club as the whole group so I just had to pull a Jordan and step out of retirement

Getting CJ’s blog, Morsels of Life, for my very last SRC post was so great because she has so many wonderful recipes to pick from. I enjoyed browsing through her wide selection of recipes, including her breakfasts, pizzas, and desserts. I ultimately picked her Chocolate Chip Oatmeal Crunch Cookies.

Autumn and I made these cookies together, which was such a fun thing to do with her. She is so eager to help out by adding the ingredients to the mixer and turning it on. So fun.

The end result are great chocolate chip cookies that have great texture from oats and rice krispies. They are not exactly oatmeal cookies, nor are they super crunchy. It’s this loely in between that

Thanks to CJ for such a great recipe this morning. Also, to everyone who has partipated in Secret Recipe Club. It’s been real.

Chocolate Chunk Oatmeal Crunch Cookies

Yield: 30

Ingredients

2 1/4 Cups quick cooking oatmeal (225 grams)
1 Cup flour (125 grams)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup unsalted butter, softened at room temperature
1 Cup brown sugar (200 grams)
1/3 Cup sugar (68 grams)
2 eggs
1/2 teaspoon vanilla extract
12 ounces chocolate chunks
1 1/2 Cups Rice Krispies cereal (75 grams)

Instructions

In a large bowl, combine the oatmeal, flour, baking, and salt. Set aside.
Beat together the butter and sugars for several minutes, until light and fluffy. Scrape down the sides occasionally.
Add the eggs and vanilla extract, beat well again.
Incorporate the dry ingredients
Gently mix in the chocolate chunks and cereal.
Refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Form heaping tablespoon rounds and arrange on the cookie sheets with enough room around them for some spreading.
Bake for 12 minutes, rotating half way through.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 81mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g

Adapted from Morsels of Life

errr, ignore the mess in the background. ooph!

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Bee a Thoughtful Guest with Gather Chocolate

November 4, 2016

Hi. I like bees.

Is that a given with the name of my blog? Hopefully!

So it should come to no surprise that I was head over heels in love with the that recently arrived at my door step. What a wonderful package to open up at the end of a long day!

I was so eager to open up my box of handmade Gather Chocolates from Harbor Sweets, a New England based confectionery company.

What’s so special about this box of chocolate?

Besides, just being chocolate and therefore awesome. The Gather Chocolate box contains a delightfully delicious assortment of chocolates that have a wonderful purpose, besides being a great sweet treat.

Harbor Sweets teamed up with the Pollinator Partnership to help support the bees!

The Pollinator Partnership is the largest non-profit organization devoted exclusively to the health of the pollinators. Supporting pollinators, like bees, is so very important as they are vital in our food production. We all know that bees are in real trouble so helping them is extremely important in their well being, and ours.

Harbor Sweets created the assortment of chocolates in the Gather Chocolates box to highlight rich natural flavors like honey, molasses, sour cherry, and coconut.

I enjoyed sampling the 12 piece box of chocolates ($18.50), but there is a smaller 6 pieces sampler for $12.50 that would also make for a wonderful gift. There also is a larger gift set that has other New England treats like cookies, honey from Ipswich, MA, and tea. Perfect for the holidays!

The Caremlized Honey Truffle had a nice deep floral note to the filling.

The Cashew Caramel was addicting with the salty and sweet combination of flavors.

The Sour Cherry was my favorite as it was rich in flavor that wasn’t too sweet

Pomegranate Molasses was such a unique flavor.

I could have eaten a dozen of the Coconut Clusters.

The crunch from the Sesame Crunch was wonderful in contrast to the other fillings.

Bee a thoughtful guest with a box of these Gather Chocolates.

A bottle of wine and a box of chocolates. It makes the perfect gift for a hostess, boss, friend, or even yourself!!

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Giveaway

Leave a comment saying which flavor you would like to try for your chance to win a 12-piece box of Gather Chocolate.

Ends 11/7 at midnight. Open to US residents.

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While I enjoyed Harbor Sweets chocolates, all opinions expressed are my own.

Freezer Breakfast Burritos

September 6, 2016

Labor Day weekend is over. I am in mourning.

First, I am not ready to get back to work after the 3 day weekend. I’m just not.

Secondly, I just can’t believe its already September.

How is 2016 flying back so quickly?

I already ad my first PSL of the year!!! It was bliss. But let’s be honest, I did feel kinda gross afterwards. My body was like, “what have you done?!?!” So much sugar in a drink! So much fat! Def a treat from my black coldbrews. ha!

Anyway, it feels like everything is speeding by so quickly. I can’t believe it. I am going to have a 3 year old soon. I can’t even think about it. (Nor, can I deal with the fact that Autumn is back in a crib… I’ll save that for another post!) And biggest of all, we’ll have a house soon!!! It makes me so super excited to think about it.

Then I’ll be busy with that and speed will fly by and ugh, I can’t think about it!!

The #1 thing I can’t think about is buying so much stuff for the house.

Actually, that will be loads of fun. But bye-bye money!

My husband has started a mega list of things we need and want for the house from the refrigerator, sofa, storage options in the garage, and the rain barrels we plan to get. It’s all about staying on budget and watching out for sales!

Thankfully, we have been living at my Dad’s since moving down to FL so we are saying loads of money on rent (thanks Dad!) so that is a huge help for us.

As well, I have been doing my best to cut out getting breakfast out. Making quick stops to Starbucks or Dunkin’ or the local deli just kills the budget. $4 here. $7 here. $5 here. It all adds up.

So, these freezer burritos are a big help with saving money and for making the mornings a lot more manageable too. We can toss the burritos in the microwave while getting ready and they are done in just a few minutes, ready to enjoy!

I layered the ingredients on the burrito but I think I will mix everything together and then fill the burritos for a more even bite. But, it all works!

I hope these Freezer Breakfast Burritos will speed up your morning and put a bit of pep into your step with a quick, affordable breakfast.

Freezer Breakfast Burritos

Makes 6 burritos

Ingredients

12 ounces of bacon, cut into 1/2″ wide strips
12 eggs, beaten
1/4 Cup diced green onion
15 ounce can of black beans, drained and rinsed
2 Cups of shredded Mexican style cheese blend
1 Cup salsa
pickled jalapeno slices, optional
burrito sized tortillas

Process

Cook the bacon in a large skillet until crisp.
Cook the eggs in a skillet sprayed with non-stick cooking spray. Scramble the eggs. Once cooked, mix in the green onion.
Arrange all the tortillas on a clean work surface.
Evenly add all the fillings to the burritos- egg, bacon, beans, cheese, salsa, and jalapenos.
Form the burritos by folding over the ends and then rolling tightly.
Wrap the burritos in plastic wrap. Arrange on a cookie tray. Place in your freezer. Once frozen, package up the burritos in large plastic zip top bags for storage.
When ready to enjoy, unwrap from the plastic wrap, then wrap in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, flip over. Then microwave for another 2 minutes. Let rest for at least 1 minute prior to enjoying.

Double Tree Hotel’s Chocolate Chip Cookies- SRC

July 11, 2016

We are in the middle of potty training right now.

It’s been going well, and it’s really hilarious. Can’t beat it when a little naked tush goes running by as you hear ‘I have to go pee pee!!!”. ha!

The big thing is that delicious rewards are working for Autumn. Pee on the potty… get a marshmallow. Pee on the potty… get a gummy worm. Poop on the potty… get a chocolate covered marshmallow. You get the gist. Thankfully, she doesn’t remember the reward system or she would be jacked on on sugar all the time.

But I think that the reward system works for all kids of all ages. And I am speaking for myself at this point as well.

I will have a crazy month ahead of me and the craziness really begins tomorrow so I am giving myself a little pep talk tonight and treating myself to a cookie before it all begins.

I think taking a moment to give yourself a pep talk before doing something big is needed, just as much as rewarding yourself.

So I took a little moment with on of these cookies and now I’m ready.

For this month’s Secret Recipe Club post I was given Sarah’s blog, Well Dined. I dove right in searching her recipe index and came across several recipes that sounded great, like Sarah’s Ricotta and Chard Pizza (love pizza!), Baked Eggs in Avocado (whole30!), and Fish Tacos with Chipotle Mayo and Coleslaw (tacos, duh!)

Ultimately, I came across these Double Tree Hotel Chocolate Chip Cookies. I knew I had struct gold!

I have only stayed at Double Tree a few times but every time I have enjoyed their cookies and they are addicting. If you haven’t been to a Double Tree I suggest you stay there. Sure, it’s a good hotel, but the cookies… stay for the cookies. ha!

I stuck to Sarah’s recipe except that I realized that I only had 2 cups of chocolate chips and not 3 Cups, as the recipe calls for. I didn’t feeling going to the store again so I just tossed in a cup of Mini chocolate chips. Still chocolate, so it’s still okay in my book. I also used vanilla bean paste instead ox extract since I recently got a jar and I am determined to use it on everything. I just love it so hardcore.

The cookies are so good. They have great flavor and texture from the oats. The tiny bit of cinnamon in them also adds a great scent and flavor. Don’t skip the lemon. I swear it’s like skipping salt in a sweets recipe. You think you can, but you are so wrong.

So glad that I picked these cookies from Sarah’s blog for this month’s SRC post. My family enjoyed them and we shared with our neighbors too. Now, it’s time for you to give them a try!

It would be wrong to not make these cookies. Reward yourself.

Double Tree Hotel’s Chocolate Chip Cookies

Makes 20 (big!) cookies

Ingredients

1/2 Cup instant oats
2 1/4 Cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 Cup unsalted butter, softened
3/4 Cup brown sugar, packed
3/4 Cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1 1/2 cup toasted walnuts, chopped

Processed

Grind the oats in a food processor or blender until they are very fine. Add the flour, baking soda, salt, and cinnamon, pulse until mixed. Se aside.
In the bowl of a stand mixer, cream together the butter, sugars, vanilla, and lemon juice in a stand mixer. Mix for at least 3 minutes until you have a fluffy texture. Scrape down the sides as needed.
Add the eggs and mix until the mixture is smooth.
Add the dry mixture and mix until combined. Add the chocolate chips and nuts and mix to just incorporate.
Let the dough for at least 1 hour, but for the best results, chill the dough overnight in the refrigerator before baking the cookies.
Preheat oven to 350 degrees.
Spoon rounded 1/4 cup portions (will yield 20 cookies) onto an parchment lined cookie sheet. Place the scoops about 2 inches apart. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Remove and let cool on a wire rack.
Store in an air tight container.

Sourced from Well Dined

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Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!

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