Looking for the perfect cookie to pump up your christmas spirit? This oatmeal, chocolate, craisin cookie is delicious and literally looks like christmas!
1. Preheat oven to 350 F.
2. In a large mixing bowl, cream butter and sugar. Then add egg and vanilla, whisking until smooth.
3. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Once whisked, mix dry ingredients into butter mixture.
4. Fold in oats, craisins, and chocolate chips until well distributed.
5. Line a baking sheet with parchment paper, and scoop dough with ice cream scoop onto sheets.
6. Bake for about 10-12 minutes until golden around the edges. When done, let cooking cool on sheet before removing.
Enjoy! I love this recipe it's sweet, filling, and is has all the goodness you could wish for in a cookie!
Tis the season for SPICED EVERYTHING! After making these at work, I tried them just to see what we were selling and was instantly obsessed. It is so hard to keep this snack out of your mouth! These nuts are incredible on their own or tossed onto a salad.
And enjoy! Feel free to experiment with the different spices as everyone has their own preferences.
If you try this recipe let me know!
Ya'll, I'm about to get a little dramatic and I'm not remotely ashamed.
Here I am in Connecticut, starting to get cozy indoors as the temperature drops. I have no shame to admit that I have heavily relied on hot chocolate to survive some winters (mostly in college when I'd have to brave wind on the way to class and needed any excuse to drink more caffeine).
But hot chocolate is a winter staple for me. I don't need it daily or even weekly, but when I'm cold to the bone I definitely indulge! That's why I'M SO LIVID THAT I HAVE NEVER MADE REAL HOT CHOCOLATE BEFORE TODAY. For the first time I ever I made real, hot chocolate. No instant powder. Just shredded chocolate, milk, and spices. And IT. WAS. MAGICAL. Caps and bolded letters totally necessary! It was creamy, it was rich, it was spiced, it was winter.
I'm so enlightened by this experience that I'm thrilled to share this recipe with you, and hope you never buy instant mix again!
1. Heat up milk over medium-low heat.
2. Add chocolate and whisk until melted and combined with milk, about 3-5 minutes.
3. Add spices, whisk, and heat for about 1 minute more. Serve immediately.
There really is no better time of the year to enjoy granola than winter! When you need a little extra energy to survive the cold and gloom, granola just seems like the perfect addition to a breakfast or a snack. And the best part about granola? Homemade is easy. Like, really really easy.
Hello friends! As most of you can probably tell from my instagram, I am pretty much always eating eggs for breakfast. A good plate of eggs, toast, and sauteed veggies is a guaranteed way for me to start of my day right. I love it because I hit all the food groups while being healthy and staying satiated!
At the moment, I'm currently obsessed with this combo! Sauteed kale, mushrooms, tomatoes, onions, and garlic! First I saute minced garlic and chopped red onions on a hot pan with EVOO until semi-translucent. Then I add chopped mushrooms, kale, and tomatoes that I chopped earlier in the week (because who has time in the morning for that?) Usually tomatoes add enough acidity to add flavor to the kale, but if I'm not quite sure I might add a splash of lemon juice to taste. Right when everything is almost done, I'll add a dash of thyme and rosemary dried from my garden, and let cook for another minute.
On the other side (although not featured), I ALWAYS have two eggs and two slices of bread. This is a must for me and somehow a radical idea to other people. However, I think it's so important to eat a balance of all 3 macronutrients in the morning so you're fueled throughout the day.
If any other ya'll try this, let me know what you think! I love input!
Maybe, just maybe, I had some pureed butternut squash lying around and not enough pumpkin puree, so I mixed a little of both in there and you would never know!
1. Preheat the oven to 350 F. In a large bowl, whisk together the flour, baking soda, spices, and salt.
2. In another bowl, whisk the eggs and sugar until well combined. Then whisk in the pumpkin puree, oil, and milk.
3. Gently mix wet and dry ingredients together with a wooden spoon. There may be some lumps, but that's okay! Be careful not to over mix batter. Gently fold in the chocolate chips.
4. Spray a loaf pan with non-stick spray, then pour in batter. Bake for about 60 minutes until you can stick in a toothpick that comes out clean. For this particular recipe, it's a good idea to loosely cover the top of the bread in the last 20 minutes of baking to prevent the top from burning.
5. When bread is done, let cool and serve! If you want to save it for later, save it in an airtight container.
Can a girl post enough butternut squash recipes? Never! Tis the season, am I right? I'm in love with butternut squash and have no shame. It's rich flavor only gets better the more you cook it. Here's a recipe I adapted from Martha Stewart Living. For my friends who have not made risotto before, I have to warn you that it's a little bit messier than just making rice, but it's so worth it! I like to make a huge pot of it for the week for my family and I to enjoy.
Did you double take that title? I bet you did, and I'm so happy that your curiosity led you to click the title anyway.
Unsure what to do with those adorable delicata squash that you may be decorating with? Bored with simply roasting them? Well get ready for one of the coolest ways to eat your squash. IN A TACO. The second I saw this idea from Naturally Ella I had to try it! This dish is so easy, and definitely falls under the 'no recipe needed' category.
Happy first Sunday of November! Today kicks off the start of my #SquashSunday series where I will be sharing a recipe every Sunday featuring a different type of squash. For this weeks recipe, I will be starting with a one of the most familiar squash’s, the butternut!
As you may know from previous posts, I love butternut squash and all it has to offer! I’m so impressed by this fritter recipe, as it’s easy yet tasty. It’s great recipe to enjoy on a nice November weekend morning!
In a large bowl, combine squash, flour, garlic, egg, and herbs. Heat olive oil in a large skillet. Using an ice cream scoop, scoop a ball of batter for each fritter, placing it gently in the skillet. Flatten fritters with a spatula, and let cook evenly on both sides, about 5 minutes on each side. Serve immediately, and top with greek yogurt & chives if you choose.
One of the reasons why I love this recipe is because these fritters are full proof.There are a lot of fritter recipes that easily fall apart or are difficult to deal with, but these babies stay together in the pan and are hard to screw up!
Want to whip up some fall soup but not sure what recipe to start with? With butternut squash, you don’t need one. Butternut squash is a sweet orange squash that becomes sweeter and richer in taste as it becomes a deeper orange color. It’s amazing roasted on it’s own, but even better in soup.
The beautiful butternut squash we have at work inspired me to make a soup, and even though I made a fantastic soup, I totally forgot to write down the recipe! But then I realized, butternut squash doesn’t need a recipe! You can literally just roast it, blend it, and mix it in with some chicken stock and sweet roasted vegetables and voila! You’re an expert soup maker!
If you need something to follow, here’s a sample recipe of how I would make butternut squash soup. I 100% recommend experimenting with it at home and adding your favorite vegetables and spices.
1 medium butternut squash
1 cup chicken stock
1 leek, thinly sliced
1 small onion, chopped
1 can coconut milk
2 tbsp EVOO
2 tbsp curry powder
1 tbsp minced garlic
salt and pepper to taste