I can't believe it! It has be one year (and 2 days) since bitty girl was born! It's crazy. It feels like it has both went by so fast and took so very long to get to this 1 year mark. So much has changed in the last year. Bitty girl is walking now, eating or at least trying, and food you give her. Her favorites are kielbasa, broccoli, cauliflower, green beans, and yogurt drops. All whole foods, she has NEVER liked the baby pureed foods. Her and I often share scrambled eggs for breakfast and she likes Chex cereal as well.
We have moved 800 miles with multiple (excruciating) car trips for house hunting, moving, and visiting family. It is torture seeing how bitty girl hate the car seat with a passion. We have bought a house. They hubby is a recruiter for the Navy now. There is currently about 30 inches of snow on the ground! Yea, 30 inches! I don't think I've seen grass since October! O_O seriously.
In the past month, I have decided to try a grain free diet. It was so hard the first week! I am so into baking, and I didn't have any grain free ingredients yet. Luckily, after I got a few, mainly coconut flour, all was better. It's still hard, but way easier than it was that first week. I've also already lost about 7 pounds! In the past week, I have become an Advocare distributor after seeing great results the people of the web has had and great results from a friend. I was all about it. I can take the products while I still nurse bitty girl, another huge plus, because she is showing no sign of stopping. I get my Advocare products on Friday. So we (hubby and I) will start taking them on Saturday. I will make sure we get before and after pictures and measurements :) I have Spark, Rehydrate, Catalyst, and ThermoPlus coming!
Earlier this winter I found this recipe for Potato and Kielbasa Chowder. Oh man, it is wonderful!! Perfect for cold winter days and it's done in the crock pot so it takes like no effort! The first time we made it I followed the recipe, mostly. I used dried onion instead of fresh onion because we are not onion lovers. This last time I made it I used poultry seasoning and dried dill as my seasonings - AMAZING! Turkey sausage instead of the regular kielbasa (It is also wonderful with andoullie too). I used 3/4 of a block of 1/3 less fat cream cheese instead of the cream for the awesome creaminess. By far my favorite yet. Next time I might try it with Greek yogurt for the creaminess.
Bitty is up and wants to play, toodles for now!
Wednesday, March 5, 2014
Monday, February 3, 2014
Chicken and Wild Rice soup
Today was one of those days where I just needed a big hot bowl of comfort. It was -5 degrees here this morning! Yea, NEGATIVE 5. I know, it's winter in Michigan, but still, that's cold stuff right there.
I've felt run down all day. Little girl has been very clingy today. It didn't help that she woke up at 530. After girly's nap, I was craving soup big time. Chili will be made later this week, but today I wanted the ultimate comfort food. As you probably already guessed from the title, I made chicken and wild rice soup. It started out to be chicken noodle, but I remembered that my dad brought me some wild rice. Score! Had to figure out how to cook that first
Chicken and Wild Rice Soup
48 oz chicken broth
2 stalks celery, chopped
2 small potatoes, chopped
1 12-13oz can white chicken breast or 2-3 chicken breasts cut to bite sized pieces
1 can carrots
1 tablespoon parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked wild rice
1 1/2 cup water or chicken broth
Combine wild rice and water/chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes.
Pour chicken broth into a large pot. Add chopped celery, potatoes, and raw chicken breast pieces if you are using them. Add seasonings. Boil for 10-20 minutes until vegetables are tender and chicken is cooked. After veggies and chicken are cooked, add the carrots and canned chicken if you are using it. Add the cooked wild rice. Stir to combine well. Cover and simmer for 10 minutes or longer. Stir well before serving. Enjoy!
I ended up letting it simmer for about 30-40 minutes at the end while I got girly to sleep. I could smell it through out the house and couldn't wait to try it! It is delicious. I'm having a second bowl now :)
Potatoes aren't normally in chicken soups, but I really like the taste of them in the soup. This is definitely what I needed after today. The perfect amount of comfort and I am finally warm after being freezing all day.
The hubby said it was ok. He isn't a fan of the celery in it and he said the potatoes are weird. If you think you'd agree, then don't add them :) The good thing about recipes is that they are more like guidelines. Mix and match and do whatever makes you happy.
Time to relax a little before bed!
Good night moon
I've felt run down all day. Little girl has been very clingy today. It didn't help that she woke up at 530. After girly's nap, I was craving soup big time. Chili will be made later this week, but today I wanted the ultimate comfort food. As you probably already guessed from the title, I made chicken and wild rice soup. It started out to be chicken noodle, but I remembered that my dad brought me some wild rice. Score! Had to figure out how to cook that first
Chicken and Wild Rice Soup
48 oz chicken broth
2 stalks celery, chopped
2 small potatoes, chopped
1 12-13oz can white chicken breast or 2-3 chicken breasts cut to bite sized pieces
1 can carrots
1 tablespoon parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked wild rice
1 1/2 cup water or chicken broth
Combine wild rice and water/chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes.
Pour chicken broth into a large pot. Add chopped celery, potatoes, and raw chicken breast pieces if you are using them. Add seasonings. Boil for 10-20 minutes until vegetables are tender and chicken is cooked. After veggies and chicken are cooked, add the carrots and canned chicken if you are using it. Add the cooked wild rice. Stir to combine well. Cover and simmer for 10 minutes or longer. Stir well before serving. Enjoy!
I ended up letting it simmer for about 30-40 minutes at the end while I got girly to sleep. I could smell it through out the house and couldn't wait to try it! It is delicious. I'm having a second bowl now :)
Potatoes aren't normally in chicken soups, but I really like the taste of them in the soup. This is definitely what I needed after today. The perfect amount of comfort and I am finally warm after being freezing all day.
 |
| Seriously, how awesome does that look?! |
Time to relax a little before bed!
Good night moon
Sunday, February 2, 2014
Crock-pot Parmesan Chicken
Yesterday was they Husbands birthday. His favorite food is Chicken Parmesan, which is totally delicious. However, it takes more time to make than the 11 month old Missy will give me. In comes the crock pot!! I love my crock-pot. Like obsession kind of love. I thought there HAD to be a way to make this easier, so to Pinterest I went! I used This recipe from The Country Cook. I made my own sauce for it though. When I first started making my own sauce, I used this recipe from Life in the Lofthouse and it's good but it wasn't just right for my taste. I've made it maybe half a dozen times since I first found the recipe. Needless to say, I no longer buy jarred spaghetti sauce. It's just not the same anymore. I can tweak the seasonings with each batch depending on what mood I'm in and tomato sauce cans are cheaper than the prepared spaghetti sauce.
My in-laws came up for the day for husbands birthday. We had a very good day. I'm glad I used the crock pot, it made for more inactive cooking time giving us more together time. Unfortunately, I don't have any pictures because we ate it too fast. Oops =P The measurements for the breadcrumbs and cheese are estimates, I never measure them and just add and mix until it looks right.
Crock-Pot Parmesan Chicken
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 egg
1/4 cup milk
Small amount of oil to sear chicken
29 oz jar of spaghetti sauce or homemade sauce (recipe below)
1 cup shredded mozzarella cheese. Or different kind if you want
Cooked pasta to serve
Spray crock pot with non-stick spray or use a liner.
Pour sauce in the crock-pot.
In one small container, beat egg and milk until well blended. In another small container, mix bread crumbs and Parmesan cheese. Heat up skillet with the oil. You want to put the chicken into a hot skillet so you get a nice golden crust. We aren't cooking the inside, just making sure we have a good crust. Coat chicken breast in egg mixture, then dredge in the bread crumb mixture until well coated. Place into hot skillet. Repeat with the other chicken breasts. Fry the breasts for just a couple minutes on each side until the breading is crispy. Once they are crispy, put them into the crock pot, on top of the sauce. Cover and cook. 6-7 hours on low or it took me about 4 hours on high.
30 minutes before you are ready to eat it, sprinkle the top with shredded mozzarella cheese. Replace lid and allow cheese to melt.
Serve with cooked pasta and extra cheese. [We really like cheese]
Easy Pasta Sauce
29 oz can tomato sauce
2 Tablespoons sugar
2 Tablespoons dried parsley
1 1/2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon oregano.
Mix all ingredients together. Use as you would jarred spaghetti sauce.
I like lots of seasoning in my sauce. :)
I will make sure I get pictures next time I make it and link back to the recipe. Everyone enjoyed it very much, including our 11 month old.
We had red velvet cake roll with cream cheese filling for desert [and breakfast this morning]. It was so very good. I think it is easier to do cake rolls than doing regular round cakes, less time frosting and a whole lot quicker!
Happy Birthday Hubby!!!! Welcome to your 27th year of life!!! We love you!
My in-laws came up for the day for husbands birthday. We had a very good day. I'm glad I used the crock pot, it made for more inactive cooking time giving us more together time. Unfortunately, I don't have any pictures because we ate it too fast. Oops =P The measurements for the breadcrumbs and cheese are estimates, I never measure them and just add and mix until it looks right.
Crock-Pot Parmesan Chicken
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 egg
1/4 cup milk
Small amount of oil to sear chicken
29 oz jar of spaghetti sauce or homemade sauce (recipe below)
1 cup shredded mozzarella cheese. Or different kind if you want
Cooked pasta to serve
Spray crock pot with non-stick spray or use a liner.
Pour sauce in the crock-pot.
In one small container, beat egg and milk until well blended. In another small container, mix bread crumbs and Parmesan cheese. Heat up skillet with the oil. You want to put the chicken into a hot skillet so you get a nice golden crust. We aren't cooking the inside, just making sure we have a good crust. Coat chicken breast in egg mixture, then dredge in the bread crumb mixture until well coated. Place into hot skillet. Repeat with the other chicken breasts. Fry the breasts for just a couple minutes on each side until the breading is crispy. Once they are crispy, put them into the crock pot, on top of the sauce. Cover and cook. 6-7 hours on low or it took me about 4 hours on high.
30 minutes before you are ready to eat it, sprinkle the top with shredded mozzarella cheese. Replace lid and allow cheese to melt.
Serve with cooked pasta and extra cheese. [We really like cheese]
Easy Pasta Sauce
29 oz can tomato sauce
2 Tablespoons sugar
2 Tablespoons dried parsley
1 1/2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon oregano.
Mix all ingredients together. Use as you would jarred spaghetti sauce.
I like lots of seasoning in my sauce. :)
I will make sure I get pictures next time I make it and link back to the recipe. Everyone enjoyed it very much, including our 11 month old.
We had red velvet cake roll with cream cheese filling for desert [and breakfast this morning]. It was so very good. I think it is easier to do cake rolls than doing regular round cakes, less time frosting and a whole lot quicker!
Happy Birthday Hubby!!!! Welcome to your 27th year of life!!! We love you!
Wednesday, November 13, 2013
Nap time with Hot Cocoa!
I don't think I've said it on here before, but crazy baby is a terrible sleeper. Seriously. She fought an hour long nap yesterday for 3 hours! I'm not even kidding. She sleeps in a carrier(Lillebaby complete) because if I try to lay her down she wakes up. Instantly. Then there is NO HOPE of getting her back to sleep for hours! This carrier is a lifesaver. I would die without it. Not even kidding. She is asleep in it right now. After a half hour nap this morning, was up for 3 and a half hours, yawning and rubbing her eyes the whole time. And fussing. And crawling in my lap. Anyway. Crazy is asleep.
I am freezing today! Two cups of hot tea, oatmeal, hot cheese covered cauliflower; none of it helped. Hot chocolate seems to be doing the trick. However, while I was trying to get the champion sleep fighter out, it cooled off. I would microwave it, but that would most likely wake her up and I would rather chew off my arm than wake her up. Which really wouldn't do any good since she is attached to me. Back to this hot chocolate. It is amazing. The original recipe came from here /Best-ever Hot Cocoa Mix Recipe- Cooks Country.
You have to log in for some trial or subscribe or something. I didn't have time for that, so my dad just emailed the recipe to me. I love my daddy! I changed the recipe, because that's what I do. I'm sure it would have been great the way it was, but I wanted a creamier cocoa. I find that adding pudding mix makes it just the right amount of creamy. Also using whole milk powder instead of low fat whatever stuff. My recipe!
3 cups Nido Whole milk powder (found at Wal-mart in the international food isle)
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder (I used Hershey's Dark Chocolate cocoa powder)
1 1/2 cups white chocolate chips
1 box chocolate fudge pudding mix**
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix (give or take depending on how chocolaty you want it) into 1 cup of hot water (or hot milk if you used non-fat dry milk powder). Top with whipped cream or mini marshmallows. (or a bunch of ghost marshmallows left over from Halloween ^_^)
** I have also used Cookies and Cream pudding mix- Yum-O It doesn't matter if there are chunks of cookie in it because you run it through the food processor anyway. You can really use any kind of pudding. White chocolate, cheesecake, what ever tickles your fancy.
I used all of the mix. I need more; stat!
Peace, love and hot chocolate.
P.S. as I type this I am eating Gooey S'more cookie dough. I will post that recipe later ;) Amazing.
Cheers!
I am freezing today! Two cups of hot tea, oatmeal, hot cheese covered cauliflower; none of it helped. Hot chocolate seems to be doing the trick. However, while I was trying to get the champion sleep fighter out, it cooled off. I would microwave it, but that would most likely wake her up and I would rather chew off my arm than wake her up. Which really wouldn't do any good since she is attached to me. Back to this hot chocolate. It is amazing. The original recipe came from here /Best-ever Hot Cocoa Mix Recipe- Cooks Country.
You have to log in for some trial or subscribe or something. I didn't have time for that, so my dad just emailed the recipe to me. I love my daddy! I changed the recipe, because that's what I do. I'm sure it would have been great the way it was, but I wanted a creamier cocoa. I find that adding pudding mix makes it just the right amount of creamy. Also using whole milk powder instead of low fat whatever stuff. My recipe!
3 cups Nido Whole milk powder (found at Wal-mart in the international food isle)
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder (I used Hershey's Dark Chocolate cocoa powder)
1 1/2 cups white chocolate chips
1 box chocolate fudge pudding mix**
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix (give or take depending on how chocolaty you want it) into 1 cup of hot water (or hot milk if you used non-fat dry milk powder). Top with whipped cream or mini marshmallows. (or a bunch of ghost marshmallows left over from Halloween ^_^)
** I have also used Cookies and Cream pudding mix- Yum-O It doesn't matter if there are chunks of cookie in it because you run it through the food processor anyway. You can really use any kind of pudding. White chocolate, cheesecake, what ever tickles your fancy.
I used all of the mix. I need more; stat!
Peace, love and hot chocolate.
P.S. as I type this I am eating Gooey S'more cookie dough. I will post that recipe later ;) Amazing.
Cheers!Wednesday, August 28, 2013
Back to crazy land
Hello, blogging world. It's been almost a year since my last post, life got crazy. A year ago tomorrow I started this blog to share recipes. I feel like it's weird that I thought about the blog today, just about to the day that it was started. Anyway, back to why I'm here. Like I said, life got crazy. Baby girl was born on 3 March 2013. A beautiful 7lb, 2oz, 20 inches long, bundle of crazy. She will be 6 months old here in a few days. It has definitely been a crazy 6 months with her. She's been a very high needs baby. She spends a lot of the day in a carrier attached to me because it calms her down and keeps her happy. As I am typing this, she is asleep in it on me. I love the carrier too. It makes my life so much easier because I can keep her close, calm her down and still have 2 hands to do what needs to be done around the house. Yup, house! We bought a house, in Michigan! No more apartment life for us, at least for a while. Navy life. Also, I can kiss her a million times a day. She is in the carrier when we go to the store and we get so many comments on how good of a baby she is all of the time.
We moved out of the apartment in June, baby girl was 3 months old. Let me tell you, that was HARD! She was still colicky and would scream and want to be held all the time. Needless to say, I wasn't very effective, for that I am very sorry and very appreciative to the help we had. After that, I stayed with my in-laws until we moved into the house, about a month. The hubby was at a school in Florida for the entire month. Super tough! We closed on the house the first part of July, then we moved in!!! Yay for having a house! Its so great to be able to do what ever we want without having to ask anyone. We are still working on getting everything unpacked and settled. Its pretty hard with a demanding baby and long hours at work. I love being back in Michigan. It feels really good to be home.
In the last year, we have tried a lot recipes. Some better than others, but all edible and at least ok. Today, I made three things. Kale chips, Chocolate Latte cookies, and a chicken pasta skillet thingy for dinner. The kale chips were a whole lot better than I expected. I have no idea why I didn't try them earlier! I took kale, removed the center stem, washed, dried, put in a bag and shook in alittle bit of olive oil and balsamic vinegar. Then I spread out the kale pieces on the trays of my dehydrator, sprinkled with salt to dry away. In about 2 hours, I had crunchy delicious salt and vinegar kale chips. Let me tell you, they were the perfect mix of salty, vinegary, crunchy with a little bit of sweetness.
After those, I decided that I wanted cookies. A couple weeks ago, I made these Chocolate Chip Pudding Cookies . They are amazing and I definitely recommend that everyone make them. I wanted to try something like that, but different. Chocolaty with a little kick of coffee. I played with the recipe and came up with one for Chocolate Latte cookies. I used white whole wheat flour instead of the all- purpose, half brown sugar and half Stevia in the Raw, added some cream to make up for the dryness from the wheat flour, some instant coffee granules, Hershey's Special Dark pudding mix, then white and dark chocolate chips (edited recipe below). They turned out super tasty. I did all of this with baby girl in the carrier (I feel so talented sometimes =P). The hubster should be home in a few minutes and I will make him try them, but I'm pretty sure that he will love them too. Chocolate and coffee anything is right up his alley, along with anything buffalo chicken :) I have an awesome recipe for a buffalo chicken pasta bake too, but that will wait for another time.
The skillet pasta thingy was good too. I used the Savory Lemon and Herb Philadelphia Cooking cream. Green beans, chicken, pasta, cooking cream and a few other things. It was good, but I don't know if I would make it again though.
That is all for tonight, I have to get this little girl in her bed so I can sleep too. Good night all :)
Chocolate Latte Cookies
Ingredients:
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1/2 cup brown sugar
1/2 cup Stevia in the Raw
1 (3.4 ounce) package instant Hershey's Special Dark chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
4 tablespoons heavy whipping cream
1 tablespoon instant coffee granules
2 cups white whole wheat flour
1/4 cup dark chocolate cocoa powder
1 cup dark chocolate chips
1 cup white chocolate chips
Directions:
Preheat oven to 350° F.
Combine flour, dark chocolate cocoa powder, instant coffee and baking soda and set aside. In the bowl of electric mixer, cream together butter, brown sugar, Stevia in the Raw and pudding mix. Beat in eggs, whipping cream, and vanilla. Add flour mixture until combined. Fold in chocolate chips. Roll into 1" balls and place on a greased cookie sheet. Bake for 10-15 minutes, or until golden brown
We moved out of the apartment in June, baby girl was 3 months old. Let me tell you, that was HARD! She was still colicky and would scream and want to be held all the time. Needless to say, I wasn't very effective, for that I am very sorry and very appreciative to the help we had. After that, I stayed with my in-laws until we moved into the house, about a month. The hubby was at a school in Florida for the entire month. Super tough! We closed on the house the first part of July, then we moved in!!! Yay for having a house! Its so great to be able to do what ever we want without having to ask anyone. We are still working on getting everything unpacked and settled. Its pretty hard with a demanding baby and long hours at work. I love being back in Michigan. It feels really good to be home.
In the last year, we have tried a lot recipes. Some better than others, but all edible and at least ok. Today, I made three things. Kale chips, Chocolate Latte cookies, and a chicken pasta skillet thingy for dinner. The kale chips were a whole lot better than I expected. I have no idea why I didn't try them earlier! I took kale, removed the center stem, washed, dried, put in a bag and shook in alittle bit of olive oil and balsamic vinegar. Then I spread out the kale pieces on the trays of my dehydrator, sprinkled with salt to dry away. In about 2 hours, I had crunchy delicious salt and vinegar kale chips. Let me tell you, they were the perfect mix of salty, vinegary, crunchy with a little bit of sweetness.
After those, I decided that I wanted cookies. A couple weeks ago, I made these Chocolate Chip Pudding Cookies . They are amazing and I definitely recommend that everyone make them. I wanted to try something like that, but different. Chocolaty with a little kick of coffee. I played with the recipe and came up with one for Chocolate Latte cookies. I used white whole wheat flour instead of the all- purpose, half brown sugar and half Stevia in the Raw, added some cream to make up for the dryness from the wheat flour, some instant coffee granules, Hershey's Special Dark pudding mix, then white and dark chocolate chips (edited recipe below). They turned out super tasty. I did all of this with baby girl in the carrier (I feel so talented sometimes =P). The hubster should be home in a few minutes and I will make him try them, but I'm pretty sure that he will love them too. Chocolate and coffee anything is right up his alley, along with anything buffalo chicken :) I have an awesome recipe for a buffalo chicken pasta bake too, but that will wait for another time.
The skillet pasta thingy was good too. I used the Savory Lemon and Herb Philadelphia Cooking cream. Green beans, chicken, pasta, cooking cream and a few other things. It was good, but I don't know if I would make it again though.
That is all for tonight, I have to get this little girl in her bed so I can sleep too. Good night all :)
Chocolate Latte Cookies
Ingredients:
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1/2 cup brown sugar
1/2 cup Stevia in the Raw
1 (3.4 ounce) package instant Hershey's Special Dark chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
4 tablespoons heavy whipping cream
1 tablespoon instant coffee granules
2 cups white whole wheat flour
1/4 cup dark chocolate cocoa powder
1 cup dark chocolate chips
1 cup white chocolate chips
Directions:
Preheat oven to 350° F.
Combine flour, dark chocolate cocoa powder, instant coffee and baking soda and set aside. In the bowl of electric mixer, cream together butter, brown sugar, Stevia in the Raw and pudding mix. Beat in eggs, whipping cream, and vanilla. Add flour mixture until combined. Fold in chocolate chips. Roll into 1" balls and place on a greased cookie sheet. Bake for 10-15 minutes, or until golden brown
Tuesday, September 4, 2012
14 weeks
I have now hit the 14 week point of this pregnancy, as of Saturday, Sept 1. Officially in my 2nd trimester, the Golden Trimester, supposedly. So far it has sucked, slightly less than the first part, but still sucked. So far, I have thrown up once, felt nauseous, and had a headache about everyday. Luckily, I have better medication from my doctor to help. I woke up with a headache today, which turned into a migraine. With the help of the meds and heat packs, they have taken enough of the edge off that I can function again. Which is great, because I have some major cleaning to do here! Lets just say, taking out the trash is NOT a happy job for a pregnant woman! Not only does garbage smell enough on it's own, I have to walk it to the dumpster which smells like sewage and death. Bad bad combo!
On a happy note, This week baby T-Rex can can squint, frown, grimace, pee and maybe suck it's thumb! It's reflexes are developing nicely! T-Rex is about the size of a lemon, about 3 1/2 inches. :) By the end of the week Yoda's (yes, baby will be referred to as T-Rex and Yoda) arms will be in proportion to it's big head! It's legs still need a few more weeks, but they will get there :) That's my baby over there <----- :) At 12 weeks. It's my favorite ultrasound picture so far. :) I love that we can see it's head really well and it's little arms :) It the big head and little arms picture that made me start calling it T-Rex. Rawrrrrr!!!!
I have to go look at geckos now! My Violet girl needs a friend. Thanks for listening everyone!!!! Hopefully I'll have the energy to have another recipe for you next post! I'm thinking chocolate vegan cupcakes with (very not vegan) chocolate ganache frosting! I'm not vegan, but these cupcakes are delicious and super simple to make! :D
Til next time my dears, Peace, Love and Chocolate Chips! :D
On a happy note, This week baby T-Rex can can squint, frown, grimace, pee and maybe suck it's thumb! It's reflexes are developing nicely! T-Rex is about the size of a lemon, about 3 1/2 inches. :) By the end of the week Yoda's (yes, baby will be referred to as T-Rex and Yoda) arms will be in proportion to it's big head! It's legs still need a few more weeks, but they will get there :) That's my baby over there <----- :) At 12 weeks. It's my favorite ultrasound picture so far. :) I love that we can see it's head really well and it's little arms :) It the big head and little arms picture that made me start calling it T-Rex. Rawrrrrr!!!!I have to go look at geckos now! My Violet girl needs a friend. Thanks for listening everyone!!!! Hopefully I'll have the energy to have another recipe for you next post! I'm thinking chocolate vegan cupcakes with (very not vegan) chocolate ganache frosting! I'm not vegan, but these cupcakes are delicious and super simple to make! :D
Til next time my dears, Peace, Love and Chocolate Chips! :D
Wednesday, August 29, 2012
Hello Blogger World -- Have some Brownies!!!
Well, Hello Blogger World!!!! I've been planning to start this blog for a while now. I finally found a name that I liked and decided which blogging site to use. I'm not really sure how this blog will turn out, or what course it will take, but there's only one way to find out. Have to jump in the deep end and go from there. So here it is!
It's been crazy lately. For one, I'm pregnant! Woo hoo!!! I'm so excited about it!! I really am, but I'm so not excited about all the crazy hormones, feeling sick, and mood swings that go with it. I am almost out of my first trimester, so, according to my pregnant and previously pregnant friends, it should be looking up soon. Bring on the 2nd trimester! I have been wanting brownies for a while now, and I finally got around to actually making them since I have all the stuff here. Cheesecake Swirl Brownies to be exact. And boy are they delicious!! :) The recipe is from a Holiday Deserts cookbook, and I modified it well just because I can and what's cooking/ baking with out experimenting :)
Cheesecake Swirl Brownies
Heat oven to 350 degrees F (325 if using a glass pan, which I did)
Line a 9x13 pan with foil (or parchment) and grease
Microwave chocolate and Butter on high for 2 minutes or until melted
Stir until chocolate is completely melted. Add 1 1/2 cup sugar (recipe calls for 2c, I used less and the final product is still plenty sweet). Stir until well blended,
Add 4 eggs, mix well.
Stir in 1 cup flour ( I used Gluten Free All Purpose this time. It is equally delicious with whole wheat or regular all purpose flour) until well blended, Spread evenly into pan.
For the cheesecake part-- put 8oz of cream cheese (I used 1/3 less fat) the remaining sugar ( I used 1/3c instead of 1/2c), the remaining flour (1/4 cup) and last egg. Mix, Mix, Mix!
Plop the cheesecake mix onto the chocolate part...
Gently cut through with a knife to make it all swirly and such.
Like so. Bake for 35-45 minutes until a toothpick or like object come out clean. They look and smell amazing, but you're gonna want to wait a little so you don't burn yourself! See, just out of the oven, nice close up of the deliciousness!
Cut and enjoy. :)
Brought some to work with me, because I just can't eat a whole pan of those with out making myself fat or sick. They appreciate my baking =P
Baker's One Bowl Cream Cheese Brownies
4 squares BAKER'S Unsweetened Chocolate
3/4 Cup butter
2 1/2 cup sugar, divided
5 eggs, divided
1 1/4 cups flour, divided
1 package (8oz) Philadelphia cream cheese, softened
Heat oven to 350 Degrees F
Line a 9x13 pan with foil (or parchment) and grease
Microwave chocolate and Butter on high for 2 minutes or until melted. Stir until chocolate is completely melted. Add 2 cups of sugar; stir until well blended. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
Beat cream cheese and remaining sugar, egg, and flour in same bowl with whisk until well blended. Spoon over brownie batter; swirl gently with kine.
Bake 35-40 Minutes or until toothpick inserted in center comes out with fudgy crumbs ( Do not over bake) Cool completely. Use foil to lift brownies from pan before cutting to serve
There is the original recipe! The changes that I made are in the steps above with the pictures. I found them plenty sweet without the full amount of sugar. I hope you all enjoy it too! This baby is tired though, so nighty night all!
It's been crazy lately. For one, I'm pregnant! Woo hoo!!! I'm so excited about it!! I really am, but I'm so not excited about all the crazy hormones, feeling sick, and mood swings that go with it. I am almost out of my first trimester, so, according to my pregnant and previously pregnant friends, it should be looking up soon. Bring on the 2nd trimester! I have been wanting brownies for a while now, and I finally got around to actually making them since I have all the stuff here. Cheesecake Swirl Brownies to be exact. And boy are they delicious!! :) The recipe is from a Holiday Deserts cookbook, and I modified it well just because I can and what's cooking/ baking with out experimenting :)
Cheesecake Swirl Brownies
Heat oven to 350 degrees F (325 if using a glass pan, which I did)
Line a 9x13 pan with foil (or parchment) and grease
Microwave chocolate and Butter on high for 2 minutes or until melted
Plop the cheesecake mix onto the chocolate part...
Cut and enjoy. :)
Baker's One Bowl Cream Cheese Brownies
4 squares BAKER'S Unsweetened Chocolate
3/4 Cup butter
2 1/2 cup sugar, divided
5 eggs, divided
1 1/4 cups flour, divided
1 package (8oz) Philadelphia cream cheese, softened
Heat oven to 350 Degrees F
Line a 9x13 pan with foil (or parchment) and grease
Microwave chocolate and Butter on high for 2 minutes or until melted. Stir until chocolate is completely melted. Add 2 cups of sugar; stir until well blended. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
Beat cream cheese and remaining sugar, egg, and flour in same bowl with whisk until well blended. Spoon over brownie batter; swirl gently with kine.
Bake 35-40 Minutes or until toothpick inserted in center comes out with fudgy crumbs ( Do not over bake) Cool completely. Use foil to lift brownies from pan before cutting to serve
There is the original recipe! The changes that I made are in the steps above with the pictures. I found them plenty sweet without the full amount of sugar. I hope you all enjoy it too! This baby is tired though, so nighty night all!
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