Breakfast Cookies

I love breakfast. Mmmmm. I'm all about easy-healthy-fast breakfast stuff (cause I'm most definitely NOT a morning person....)

I found this VeRy EaSy basic recipe on Pinterest - TWO ingredients? Could it get any easier?

Here's the LINK that I used as my base.

Here's what I did:

Breakfast Cookie
From TheBurlapBag.com

Ingredients:
2 Bananas (the riper the better! Non-ripe bananas still work though...just more effort to mash them)
1 Cup Oats (the recipe calls for Quick Cooking Oats - which I didn't have. I used a packet of flavored instant oats (1/2 cup) and 1/2 cup old fashioned oats)

*I added in a tad of vanilla so technically I used 3 ingredients* 

DO IT: 

1. Mash you bananas in a bowl.

2. Mix in your oats (and vanilla if want).

3. Stir in Add-Ins of choice (chocolate chips, nuts, etc..) I kept mine simple this time with no add-ins.

4. SPRAY cookie sheet. Don't forget this step. Can you imagine scrubbing off baked on oatmeal?? ick. SPRAY IT. 

5. BAKE at 350* for 15 min.

6. ENJOY!

Verdict: These were super EASY and really YUMMY! My kids liked them and I probably should've doubled it - they were gobbled up it 5 minutes.

I read (and agree) that using Old Fashioned Oats would probably yield a tougher cookie since the oats don't get cooked as quick. I wonder if you made the mix and let it sit for a while (overnight in the fridge maybe?) if the Old Fashioned Oats would soak up some of the liquid and cook better. Since I used half instant and half O.F. mine came out fine - not too tough. The flavor from the instant pack added a nice touch too! I used an Apple/Cinnamon packet which paired well with the bananas....Mmmm.

I will definitely be doing this one again and experimenting with different add-ins and types of oats! 

Easy Homemade LARA Bars

I love easy.

I love healthy.

I love homemade.

Get where I'm going with this?

My sis-in-law introduced me to homemade Lara Bars! So simple. So delicious. After I saw her bars (which looked amazing!) I decided I wanted to join in the fun. Cue: Pinterest.

While rummaging through Pinterest I found a few promising recipes - they all looked very similar and very simple. *Remember I like simple?*

So I tried one. And I loved it. They were gone in 24 hours. My hubster recommended I make MORE next time! Yep, I will.

Here's the original recipe I used....

Homemade Cashew Cookie Lara Bars 
From The Inner Gourmet

NEED:

- 8 oz DATES
- 1/2 cup CASHEWS

DO IT: 

- In your food processor process your cashews till small (think ice-cream topping small). Set aside in bowl.

- Throw your dates in the processor and process till no chunks left. Add into bowl with crushed cashews.

- MIX. I got in there with my clean hands but I'm sure a spoon could do the trick too!

- Spray some plastic wrap and set your 'ball' on it. Fold over tops of wrap and then form into a block and set in fridge for 30 min to harden.

- Take out and cut into desired sizes. I was able to get 8 hearty snack sizes out of this batch (probably equivalent to 4 or 5 store bought bars)

- EAT! I stored mine in the fridge wrapped in wax paper so they were easy to grab and enjoy!

I did the math and with the dates and cashews I bought/used for these it came out to $3.38 for my EIGHT bars! Not too shabby....

I have some other variations pinned and begging to be tried....next up I think I'm going to try the Raw Lemon Lara Bar. It calls for Almonds, Lemon, Cashews and Dates....Mmmmmm.

Easy Cookies

That's what this recipe is: easy. Really easy:) And that's why I love it! Sometimes I like to spend time measuring and mixing and taking my sweet ole time with baking. And other times I want to eat the cookies now! This recipe is for those occasions when you want instant gratification OR don't have a lot of time to bake.

I made these for a cookie exchange last week - at first I felt a tad guilty that I wasn't slaving in the kitchen for hours but then I realized who I was exchanging with: fellow MOMS. Most moms I have met don't have an over abundance of TIME so an easy cookie recipe it was:)

I call them my 'Cake Mix Cookies' and I just so happened to take pics while making them last week - how convenient :)

Start by combining cinnamon and sugar in a small bowl and set aside.

Pick your favorite cake mix - I used Classic Yellow to make a snickerdoodle and German Chocolate to make a delish chocolate treat! (I made 2 different cookies) Combine cake mix, eggs and oil together....Roll into little balls and shake around in cinnamon/sugar mixture...and put on cookie sheet....Smoosh the balls a glass (my fave part!)...and bake for a mere 8-9 minutes! Then you get these beauties...I LOVE these made with Yellow cake mix - they taste just like snickerdoodles! I packaged 3 chocolate and 4 snickerdoodles in a bag and attached the recipe for the cookie exchange. Yummy.

Here's the actual recipe:

Ingredients:

3 Tbsp sugar

1 tsp cinnamon

1 pkg cake mix (I’ve used Pillsbury and Duncan Hines brand before)

2 eggs

¼ cup vegetable oil

Instructions:

1. Preheat oven to 375 degrees; line cookie sheet with parchment paper

2. Combine sugar and cinnamon in small bowl; set aside.

3. Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls 2-inches apart on cookie sheet. Flatten balls with bottom of glass.

4. Bake at 375 8-9 minutes or until set. Cool one minute on cookie sheet then move to cooling rack and cool completely.

I LOVE trying out these cookies with different flavor mixes - I haven't found a bad one yet! Happy Cookie Making!

Muddy Buddies....Puppy Chow!

Remember last Tuesday when I said I was so excited to make 'puppy chow'? Well, I made it and it didn't disappoint! It brought me back to my high school days for some reason; I must not have had it since then! With the Christmas season upon us I thought this would (and will be!) and great appetizer to bring to those Holiday parties! I'm all about easy and saving money - this one especially helps with the $$ for us - we get the cereal and peanut butter on WIC! Double score:)

Go ahead and try it - I made a half batch yesterday (simply because I had 1 gallon bags not 2 gallon) and it is wonderful!

Image from Betty Crocker

Chex Muddy Buddies
*from back of Rice Chex Box*

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) *I like Rice Chex, nice and light*
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Could it get any easier for a delicious chocolate-peanut-butter snack? You don't even need the oven or stove - Oh yeah:)

I'm joining in the Holly Jolly Blog Hop from Natalie over at Extraordinary Love! Have fun hopping around and finding lots of great recipes for this time of year!

The Best Chocolate Chip Cookies. Ever.

You read the title right. We have discovered the BEST chocolate cookie recipe e.v.e.r. seriously. We saw it on America's Test Kitchen months ago and have been hooked ever since. I've made them many times and have perfected all the little details to make them seriously perfect. I am drooling thinking about them...I may have to make some after I type this!
Chocolate Chip Cookies
America's Test Kitchen

2 1/8 cups (2 cups plus 2 Tablespoons) flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 Tablespoons unsalted butter, melted and cooled until warm
1 cup brown sugar
1/2 granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 2 cups chocolate chips

1. Heat oven to 325 degrees. Mix flour, salt and baking soda together in medium bowl, set aside.

2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

3. Form 1/4 cup (or a little less if you want more cookies) balls of dough. Don't roll them into perfect balls; kinda plop them on the sheet so it will look more rustic. Place balls on parchment lined sheets.

4. Bake 15-18 minutes until cookies are light and golden brown and outer edges start to harden yet centers are still soft and puffy. (start checking at 13 minutes) Cool cookies on cookie sheet.

*we have learned that the quality of the cookie sheet matters a TON with this recipe. I have made a batch and cooked them on 2 different sheets and have gotten 2 completely different results! The batch cooked on our nicer-heavy-duty sheet came out beautiful. The batch on our cheap-flimsy sheet came out flat and crunchy. So, make sure to use your BEST cookie sheet!!

ENJOY!

Happy pi Day!

Happy pi Day everyone! Today is March, 14th (3 month, 14th day) which means it's pi day! *3.14*

To anyone who cares here's the wonderful pi for you:

3.14159265358979323846264338327950288...

And to those who don't care so much for pi but rather care for pie this is for you:
Vanilla Mousse Cheesecake! (I know it's not 'pie' but close enough...)

I made my very first baked cheesecake in my new springform pan and oh-my-it-was-good!
Joe and I have almost consumed the entire cheesecake (and I made it a dew days ago...)

Here's the recipe for it so you can indulge as well! ENJOY!

Vanilla Mousse Cheesecake
from Rachael Ray EveryDay Magazine, April 2010

40 Nilla wafers, crushed (about 1 1/2 cups)
3 Tablespoons butter or margarine, melted
4 pkg. (8 oz each) cream cheese, softened, divided
1 cup sugar, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip, thawed

Heat oven to 325 degrees. Mix wafer crumbs and butter;
press onto bottom of 9 inch springform pan.

Beat 3 packages cream cheese, 3/4 cup sugar and 1 Tablespoon vanilla
with mixer until well blended. Add eggs, 1 at a time, mixing on low speed
after each just until blended. Pour over crust.

Bake 50-55 minutes, or until center is almost set. Run knife around rim
of pan to loosen cake; cool completely in pan.

Beat remaining cream cheese, sugar and vanilla with mixer in a large bowl
until well blended. Whisk in Cool Whip; spread over cheesecake.

Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Garnish with fresh berried if desired. *I like to drizzle chocolate!*

Hope you had a piece of pie (or cheesecake!) in honor of pi day today!

Hooray for 3.14!

Nutella Swirl Pound Cake

I am drooling thinking about the delicious cake I made about a week ago....

Meet: Nutella Swirl Pound Cake. Hmmmm

I saw this recipe in the "Real Food" magazine they give out free from Byerly's (thanks Theresa for your copy!) and it looked delicious! In the original recipe they have you put it in a 9x5 loaf pan but I decided to try it in a Bundt pan and it turned out beautifully:) I think it created a much more appealing presentation; and it still tasted wonderful!

Nutella Swirl Pound Cake
(from 'Real Food', winter 2009)

4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 jar (13 oz, about 1 cup) Nutella, warmed in a bowl of hot tap water

*preheat oven to 325 degrees. Dust and grease 9x5 loaf pan (I used my Bundt; I recommend that!). Fill a bowl with hot tap water and set in the whole unopened jar of Nutella.
*Combine eggs and vanilla in a bowl and lightly beat. Combine flour, baking powder, and salt in another bowl.
*Combine butter and sugar in a mixing bowl and cream with a mixer on med-high until fluffy (about 3 min)
*With mixer on med-low, pour egg mixture into bowl
*Turn mixer to low speed, add flour mixture, 1/2 cup at a time, after last addition mix for 30 seconds on medium speed.
*Scrape 1/3 mixture into prepared pan and smooth with a spatula.
*Spread 1/2 of Nutella over batter and smooth with a spatula.
*Spread another 1/3 of batter over the Nutella and smooth.
*Pour remaining Nutella over batter and smooth.
*Spread remaining batter on top and smooth.
*Run a butter knife through batter to create marbling (I like to use a chop-stick!) Do not overmix!
*BAKE cake until golden brown; about 1 hour and 15 min (or until a toothpick comes out clean)
*Cool cake in pan for 15 min then transfer out of pan to a rack to cool completely.
***I choose to finish mine with a dusting of powdered sugar***
This was my first bundt cake so I was a little nervous when it was so hard on the outside; but once cut into it you see the moist inside - I enjoyed the combo of crunchy crust and soft inside:)
ENJOY!!! I wish I took a picture of it cut so you could see the marbling...but after I cut it, it was gobbled up in a matter of minutes!

Pumpkin to the rescue!

Do you ever want to make a cake but don't have all the ingredients? Or you don't want to take the time to measure all those ingredients? Or you have a cake mix but no eggs? or no oil? Or you just want to watch you calories around the holiday time? If you say yes to any of those (even if you didn't) read on!



I discovered a super easy - super healthy - super quick way to make cake! (or any cake like stuff - cupcakes count in my book!)

Take your cake mix...

Take a can of pumpkin (pure pumpkin not pumpkin pie)...

mix the two...

**Bake according to the directions on the box (I'm a cupcake fan!)...

you're done.

Voila. How cool is that? I heard about it from Hungry Girl when she appeared on Rachael Ray a while ago. She was promoting it as an alternative way to make desserts and watch you figure. I'm promoting it as an easy (and yummy) alternative to make desserts! I've done it with a Spice Cake mix (tastes like pumpkin bread then) and I've done it with a German Chocolate cake mix (you can barely taste the pumpkin - it makes it sooo moist) I personally added a little bit of water to make it easier to mix together but according to Hungry Girl it's not necessary.

Enjoy my dessert tip and let me know if you have any 'short cut' tips of your own!

Lemonade Cheesecake Pie

For the 4th of July I tried out a new recipe I found in my Food&Family magazine....and it was soooo good. Joe and I consumed the entire pie within 24 hours (Ethan did get a little slice)

Lemonade Cheesecake Pie
1 pkg. (8 oz) Cream Cheese, softened
1/2 Cup thawed frozen lemonade concentrate
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
1 Graham Cracker Pie Crust
1 1/2 Cups sliced fresh strawberries
2 Tbsp. sugar

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups of Cool Whip; spoon into crust.
Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
Pipe or spoon remaining Cool Whip around edge of pie just before spooning. Top with berry mixture.