Happy November, folks!
Who else loves this time of year? The leaves are falling, the holidays are creeping up on us, and the pumpkin-filled recipes are in full swing! This smoothie is a perfect addition to a Fall day. It’s creamy, pumpkin-y, and has a good source of protein (Thanks, greek yogurt!) So do yourself a favor and grab your favorite book, curl up with a blanket, and sip on this holiday smoothie!
1 medium banana, frozen
1/2 red apple, peeled
1/4 cup almond milk
3 Tbs pumpkin puree
1/3 cup plain greek yogurt
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
3 ice cubes
1. Place all ingredients in a blender and blend until smooth. Make sure that it is smoooooth as can be, no ice chunks allowed! Simple as that! ENJOY!
I don’t know about you, but I am always a fan of brownies. Especially these gooey, warm, chocolatey, melt-in-your-mouth brownies. Now, *DISCLAIMER*, this recipe is not completely mine. In fact none of it’s mine. Not at all. I have to give 100% credit to this recipe (as well as making them for this post LOL) to my little sister, Marissa! She’s a baking genius, and I, sadly, am not. Therefore she agreed to make these and attempt to give me some tips along the way. She’s an angel.
Anyways! That has nothing to do with the fact that these are the most delicious brownies in the world and you need to go make them RIGHT MEOW.
2 cubes MELTED butter (you know a recipe is good when it starts with not one, but TWO cubes of butter.)
2 Tbsp vegetable oil
2 cups sugar
2 tsp vanilla
4 large eggs
2 cups all purpose flour
1/2-2/3 cup cocoa powder (depending on how chocolatey you like your brownies. we used the full 2/3 cup and regret nothing).
1/2 tsp salt
1/2 tsp baking soda
2/3 cup mini semisweet chocolate chips (or more! the more the better!)
1. Preheat oven to 350 degrees Fahrenhiet and grease a glass 9×13 baking pan. Set aside.
2. Combine the melted butter, oil, and sugar in a large bowl and beat on medium speed for 1-2 minutes.
3. Add the vanilla to the mixture and mix well.
4. Put the eggs in a separate bowl and beat until frothy and lighter in color (about 1-2 minutes).
5. Add half of the beaten eggs to the butter/sugar mixture and beat until well combined and until the color of the mixture lightens slightly (about 1-2 minutes).
6. Repeat step five with the second half of the beaten eggs.
7. Sift together the flour, cocoa, salt, and baking soda in separate bowl.
8. Add dry ingredients to wet ingredients and mix until just combined (do not over mix).
9. Stir in the chocolate chips.
10. Pour the mixture into greased pan and bake for 30-35 minutes. When it is done check with a toothpick- it should come out clean!
11. Sprinkle with powdered sugar if desired and ENJOY!!
Anyone else have a problem with remembering to eat breakfast?? Don’t be shy! Luckily these muffins are an easy grab-on-the-go type of snack that can be eaten at any time of day! They’re simple to make, and are ohhhhh so yummy! Try em out and let me know what you think!
1/4 cup coconut oil, melted
3 Tbsp plain greek yogurt
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp coconut sugar
1 cup whole wheat flour
1 cup oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
chopped pecans (optional)
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mash bananas with a fork, leaving just a few small chunks. Add eggs, honey, coconut oil, vanilla, and yogurt to the bowl. Mix well.
3. In separate bowl, add all dry ingredients.
4. Fold dry ingredients into banana mixture until thoroughly mixed.
5. Spray muffin tin pan with cooking spray, and spoon muffin mix into pan. Fill each tin approximately 2/3 full. If desired, add chopped pecans on top of muffin mixture before baking.
6. Bake for 15 minutes. ENJOY!!
I haven’t posted for a few days, because I have been sick sick SICK. A little flu bug has been going around the last little while and I finally caught it. Thankfully I’ve got the nicest husband who takes the best care of me! Here’s a little sweet treat that I made a couple weeks ago but am just getting around to posting. It’s the Rice Krispie treat that we all know and love, with a yummy butterscotch and chocolatey twist!
3 Tbsp butter
10 oz marshmallows
6 cups Rice Krispie cereal
1 cup butterscotch chips
1/2 tsp vanilla
1/2 cup dark chocolate chips
1/2 tsp coconut oil
1. Over medium heat, melt butter and butterscotch chips in medium sauce pan. Stir in vanilla. Add marshmallows, stir in until melted.
2. Remove pan from heat, and immediately stir in Rice Krispie cereal. Mix thoroughly.
3. Spread mixture into greased 9x13in pan. Set aside.
4. Melt dark chocolate chips and coconut oil in small pan over medium heat. Once melted, spread over top of butterscotch treats.
Every Sunday night growing up was treat night in the Cook house! My dad usually took the lead on making the treats, and us kids would gobble them up. These cookies are a classic recipe that made an appearance all too often, but I’m not sad about it cause they’re delicious! They are fluffy and sweet- everything a chocolate chip cookie should be!
Now, I must warn you, that this recipe makes A LOT of cookies. In fact when I made them today it yielded about SIXTY cookies. That’s right, 60. I ate a couple, then shared some with my husband, with my parents, with my neighbors, and then with my neighbors’ neighbors. And still had a few left over! So if you’re up for that many, follow the recipe exactly! If not, you’ll want to cut it in half. Or even use 1/3 of it. 🙂
1 cup shortening
2 cup sugar
3 eggs (beaten)
1 tsp vanilla
1 cup sour cream
5 cup flour
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
12 oz mini semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In large bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. Put sugar in mixing bowl or KitchenAid, then add shortening. Mix these two ingredients (with electric beater or KitchenAid) for 2-3 minutes or until combined well. Mixture should not be powdery; all sugar should be incorporated into the shortening.
4. Next, add beaten eggs and vanilla. Beat until mixed well.
5. Add sour cream and beat mixture for 3 minutes. Mixture should be whipped and creamy.
6. Add flour mixture slowly, about 1 cup at a time, mix well.
7. Using a wooden spoon or spatula, mix in chocolate chips.
8. Drop dough by teaspoonful on greased baking sheet or silicone baking sheet. Bake at 350 degrees for 12-14 minutes.