The recipe I'm sharing over at Reality Daydream is perfect for springtime! It has a crispy top layer, with a soft, fluffy cake underneath. The juice from the berries gives the cake a deliciously, sweet flavor. This is perfect served warm with some vanilla ice cream. Go get the recipe here cause you need to make this!
Tuesday, March 14, 2017
Friday, February 3, 2017
Do I have a cake for you! It's a super moist chocolate cake with a sweet vanilla marshmallow creme filling. Its perfect for any occasion! I'm sharing this recipe over at Reality Daydream so go get the recipe and indulge a little:)
Wednesday, January 4, 2017
Today we're making little lemon cookies over at Reality Daydream. They are soft, flaky and not too sweet, kind of biscuit like. They are topped with the most creamy, lemony curd. A perfect little 2 bite cookie. The calories probably don't even count! Go see these and get the recipe here!
Monday, January 2, 2017
I have an addiction to chocolate chip cookies. Now I've found a recipe that I think is going to be hard to top! I was looking for a thick, chewy, SOFT cookie and I found it. These stay soft for over a week. its amazing!
I try and convince my kids that they want me to make them so I have an excuse. I used 2 kinds of chocolate chips and a tablespoon of vanilla to get as many yummy flavors as I could. I am going to go make another batch as soon as I finish typing.
Big, Thick, Chewy, & Soft Chocolate Chip Cookies
3/4 cup Butter, room temp
3/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
1 Tablespoon Pure Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Cornstarch
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 3/4 cups Chocolate Chips, any variety
Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugars and beat until light and fluffy. Add in the eggs and vanilla and beat until well combined.
In a medium bow whisk together the flour, cornstarch, baking soda, and baking powder. Turn your mixer to low and add in the flour mixture. Stir in the chocolate chips.
Line a baking sheet with a silpat mat. Measure 1/4 cup of dough and form into thick circles.Bake for 9-11 minutes. The middle of the cookie should look a little under baked.
Remove from the oven and let cool for a couple minutes on the cookie sheet and then move to a cooling rack. These are really good warm and really good at room temp so enjoy!
Recipe Slightly Adapted from: Life, Love, and Sugar
Tuesday, December 13, 2016
I tend to cook dinner more in the winter. When its cold outside and we aren't at the park all the time, we tend to stay inside and I want to make a cozy meal for my family. Lasagna definitely falls into the 'cozy' category for me.
This lasagna has a homemade sauce with ground beef and Italian sausage. Its full of flavor with the basil and garlic. A delicious meal for any night, but especially a cold winter evening!
Our Favorite Lasagna
1 1/2lbs Ground Beef
1 lb Italian Sausage
2 cloves Garlic, minced
1/2 Onion, diced
1 - 28oz can Crushed Tomatoes
2 - 6oz cans Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 teaspoon Salt
3 cups Cottage Cheese
2 Eggs, beaten
1/2 cup Parmesan Cheese, grated not shredded
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 lb Mozzarella, freshly sliced
10 oz Lasagna Noodles, add 1/2 teaspoon Salt & 1 Tablespoon Olive Oil to your pasta water
1. In a dutch oven or large saucepan, over med-high heat, put the ground beef, Italian sausage, onion, and garlic and cook until brown and the onions are soft. Drain the fat. Add in your crushed tomatoes, tomato paste, parsley, basil, oregano, and salt. Let simmer for at least an hour.
2. In a large bowl, combine your cottage cheese, eggs, Parmesan cheese, parsley, and salt. Boil your noodles to al dente.
3. Spray a 9x13 baking dish with non-stick cooking spray. Place 3 of the cooked noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly on the noodles. Place a layer of mozzarella cheese. Spread a little less than half of the tomato meat sauce over the cheese. Repeat, topping with the extra tomato meat sauce. Sprinkle Parmesan cheese on top.
4. You can store this in the fridge for 2 days or bake at 350 degrees for 30 minutes. Enjoy!
Recipe slightly adapted from The Pioneer Woman
Friday, December 9, 2016
This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!
They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!
Hot Chocolate Cookies
Makes 45 cookies
1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows
4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar
In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.
In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.
In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.
Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.
Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.
Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.
In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.
Wednesday, December 7, 2016
Today I'm sharing a fudge recipe over at Reality Daydream! The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. Its sweet, creamy, and has just a little crunch. Its an amazing combination that is a great holiday treat! Go over and get the recipe!