Roasted Spaghetti Squash with Greek Chicken

I posted this pic on Instagram and Facebook about a month ago with this caption: 

"Roasted spaghetti squash with Greek chicken, tomatoes, spinach, feta cheese and pine nuts. Food porn! Who wants the recipe?"

Got a lot of people asking for the recipe. My mother-in-law even texted me for the recipe the next day so she could make it for dinner.

I had every intention of getting the recipe up here on Domestic 360 ASAP, and it just hasn't happened until now. No excuses, just haven't gotten around to it. Other posts took priority. I am finally getting around to posting this really easy, super yummy and healthy dinner recipe.

If you want to make this a Paleo dish, just leave out the pine buts and cut back on the cheese.
Roasted Spaghetti Squash with Greek Chicken

• 1 spaghetti squash
• 3 chicken breasts, cut into bite-sized chunks
• 1 cup diced fresh tomatoes or 1 can diced tomatoes, drained of most of the liquid 
• 1 bag of fresh baby spinach
• 2-3 cloves garlic, chopped
• 1 tablespoon Greek seasoning (I used Pampered Chef but you can make your own using this recipe)
• 1 teaspoon crushed red pepper flakes
• 2 teaspoon fresh lemon zest
• a few drizzles of extra virgin olive oil (the really good stuff!)
• 1/4 balsamic vinegar, or balsamic vinaigrette
• salt and pepper to taste
• 1/2 cup chopped yellow onion (I didn't include because we don't like onions)
• 1/2 cup chopped bell pepper (red, yellow or orange)
• 1/2 cup slivered Kalamata olives (no pits, obviously)
• 3 tablespoons toasted pine nuts
• 1/2 cup feta cheese (or a little more according to your tastes)

Preheat oven to 425F.

Cut the squash in half long way. Scrape out the seeds and the bit of stringy flesh that surrounds the seeds. I usually use a grapefruit spoon for this. Put the two squash halves cut side up in a glass baking dish. brush the inside of the squash with olive oil and sprinkle with salt and pepper. Add about one inch of water to the baking dish. Bake at 425F, until the squash is tender, about 45  minutes to one hour.

In a large skillet over medium-high heat, saute garlic and onions with some olive oil until tender and onion is translucent. Add chicken, Greek seasoning, balsamic vinegar, salt and pepper, and crushed red pepper flakes. Cook until done, no pink!

Add tomatoes, spinach and bell peppers and cook until the spinach is wilted. Remove from  heat. Stir in lemon zest, pine nuts and olives. 

Once the squash is cooked, scrape the flesh to loosen the strands. Fill the squash with the chicken mixture and top with lots of feta cheese. Put it back in the oven and bake until the cheese just starts to brown. 

Crispy, Spicy, Cheesy, Raw Kale Chips

Let me introduce you to the most addictive healthy snacks you will ever eat. 

Everyone, meet the kale chip. 

follow me on instagram @coreysuzanne

Kale is one if those trendy greens, and for good reason! It's packed with good stuff! Low calories, calcium,  vitamins, minerals, and is supper yummy! (The Truth About Kale by WebMD)  There are tons of recipes floating around for using kale: smoothies, salads, boiled, etc... Kale chips are by far my favorite way to enjoy this "Queen of the Greens".

The Hubby and I have seriously gotten in spats over who ate the last of the kale chips. We have to divide them evenly so as not to risk our marriage, okay maybe that's a bit of an exaggeration, but you get the point. These suckers are crazy mad good!

yumm!

There are a few kale chips on the market and they are pretty good but a) they are not as good as this recipe; and b) they are really expensive.

These kale chips are pretty easy to make, fast (if you don't count the overnight dehydrating), and really cheap.

My mom ended up buying a dehydrator after my dad became addicted to my kale chips. She now makes them even more often than I do. As is her style with everything she cooks, she changes the recipe every time she makes them. She has done a salt and vinegar, various spice combinations, and her most common is tossing them in Todd's Dirt Seasoning. 

before dehydrating

As for me, I am too in love to venture outside of my original recipe. It's just too good! It's a little spicy, a little salty,  a little garlicky, a little smoky, a little tangy, and a little cheesy. Just the perfect amount of everything delicious! 

Apparently you can make kale chips in the oven if you don't have a dehydrator, but the one time I tried (I had loaned out my dehydrator) I burned the heck out of my kale. I would suggest just getting a dehydrator. They aren't that expensive and you can do so much with them! Dried fruit, granola, fruit leather, jerky, dried spices, etc... I have only used my dehydrator once for something other than kale chips, but it was defiantly one if the best wedding gifts we got! 

after dehydrating

If you are looking to save time you can get packages of pre-washed kale that has been cut into strips or bite-sized pieces in the bagged salad section of the grocery store. You can also use any and all kinds of kale, rainbow kale included.

I hardly ever measure anything when I'm making kale chips, so the recipe below is an estimation of measurements. You will need to adjust according to your tastes and to the amount of kale that is in the bunch that you bought. 

omg! doesn't that look so good?!?

Crispy, Spicy, Cheesy, Raw Kale Chips

1 bunch kale

1 cup grated parmesan and remano cheese blend (or just parmesan)
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/3 cup lemon juice (about)
1/3 cup extra virgin olive oil (about)

Make sure your sink is clean and fill it with cold water. Rip the leaves of the kale off of the stems. Put the stems in the trash and the leaves in the skin full of water. Swish the leaves around in the water a little and then let them sit for about 30 minutes. This will wash the dirt off the leaves and the dirt will sink down to the bottom  of the sink while the leaves float.

While the leaves are soaking, mix the spices and grated cheese together and set aside.

After the leaves have sat for about 30 minutes scoop them out and lay on a towel to dry. Pat lightly with a towel to dry. This step is not entirely necessary, you could skip it if you don't have time. It does remove the excess water and allows the flavors to stick to the leaves.

Transfer some of the leaves to a big work bowl, doing this in batches is easier than trying to do them all at once. Drizzel some olive oil and lemon juice over the leaves. Sprinkle some of the cheese mixture over the leaves, don't skimp. Mix the leaves with the oil, juice and cheese mix, rubbing and massaging the leaves and mixing well. This is where the flavors get infused into the kale.

Transfer the kale to the dehydrator shelves, and spread out into one layer. Do this with the rest of the kale leaves.

Put the lid on your dehydrator and turn to 135F. Leave in the dehydrator 8-12 hours or overnight. The chips should be dry and crispy. Let cool and transfer to a air-tight container.

Caramel Stuffed Orange Infused Apple Cider Cookies

Every blog I have read about this recipe starts out with a command:

GO MAKE THESE COOKIES NOW!

I couldn't agree more. These are incredible. They are chewy and sweet with the zest and spicy bite of apple cider. Now, I'm not a huge fan of cookies without chocolate (exceptions: ginger snaps and oatmeal raisin) but I had to give away most of these for fear of eating nothing else. I gave away about 4 dozen cookies just so I wouldn't have a binge weekend.

I made half of these cookies the way the original recipe says to make them, and the other half I decided to experiment with. When I make hot spiced apple cider I always add a whole orange for flavor. So, I added orange zest to the cookie dough to oomph up the cider flavor. I love what it added to the cookies! I definitely recommend adding the orange zest, but of course its optional and the cookies are wonderful without, just a little less zesty)

The only other changes I made to the recipe was the addition of rolling the cookie balls in a cinnamon-sugar mixture before placing on the cookie sheet, like you would do to a snickerdoodle. This is a must in my opinion.

Follow me on Instagram (@coreysuzanne) for more food inspiration! And some other great pics too :)

I used the square Kraft caramels for most of my cookies and when I ran out I used Werther's Original Chewy Caramels. The Werther's Originals are long rectangular shaped and therefore harder to make fit into a round cookie, though not impossible In the end I think they make a better cookie. They don't get hard after the cookies cool down so they are easier to eat and give that nice chewy caramel flavor and texture. The Kraft caramels work just fine, but I think the Werther's Originals are just a little bit better.

These cookies are best warm. They are good room temperature, but when they are warm they are just uber gooey, and chewy, and cinnamon-y, and apple-y, and caramel-y, and autumn-y, and... you get the point. Eat these warm from the oven, or pop them in the microwave for about 7 seconds. Or for the best eating experience, make a cup of hot apple cider (coffee or tea work too) and set your cookie on the rim of your mug. Let the steam from your cider waft up and into your cookie, softening the caramel and creating the perfect crispy on the outside, soft and chewy on the inside cooking eating experience you will ever have the pleasure of, well, experiencing.

Caramel Stuffed Orange Infused Apple Cider Cookies
(recipe adapted from Scrambled Henfruit. Be sure to check out her lovely photos!)

• 1 cup softened butter (2 sticks)
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (in the grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1-2 tablespoon(s) fine orange zest (about two oranges worth) - optional
• 3 cups all purpose flour
• 1-2 bag(s) Kraft Caramels or Werther's Original Chewy Caramels
• Cinnamon-sugar mix (or mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon)

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!

In a small bowl whisk together flour, baking soda, baking powder and cinnamon and orange zest.

In a mixer (or with an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

Beat in eggs, one at a time. Add vanilla and mix well.

Gradually add flour mixture to butter/egg mixture. Mix until just combined.

Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels and put about 1/4 cup cinnamon-sugar mixture into a bowl. Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a tablespoon.)

Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Roll the balls in the cinnamon-sugar mixture. Place on parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Roasted Avocado with Cheese

Here is another really quick post that started as an Instagram (follow me!) picture and has so many recipe requests that I had to do a blog post.

I've seen a few different variations on this recipe floating around on Pinterest (follow me!) and I was a little scared to try it out. I mean, warm avocados did not sound good to me at all. But, I was wrong. So very, very wrong.

Warm avocado with gooey cheese and spicy hot sauce is wonderful! Its creamy, cheesy, and bursting with flavor. Its a bonus that this recipe is so simple and easy to throw together.

I have been eating this for lunch, but it would make such an impressive dinner party dish. Maybe as the salad course?

Roasted Avocado with Cheese
(recipe adapted from Morsels and Musings)

• 1 avocado
• about 4 tablespoons shredded Italian blend cheese (divided)
• hot sauce
• fresh lime wedge
• salt

Turn on the broiler and cover a cookie sheet with tin foil, this will make clean up a breeze!

Cut the avocado in half and remove the pit. Score the meat of the avocado in a diamond pattern and place on foil-covered cookie sheet meat side up.

Sprinkle a little salt over the meat of the avocado and add a few splashes of hot sauce. Fill the pit hole with cheese and then spread cheese over the rest of the meat. 

Place the cookie sheet in the oven on a middle rack. Watch it carefully making sure it doesn't burn. When the cheese is melted take the cookie sheet out of the oven and allow to cool for a few minutes before eating. Squeeze a little fresh lime juice over the avocado and dig in!

NOTE: I haven't experimented with this recipe yet, but I am thinking adding some chopped pepperoni would be good. Or using cheddar or feta instead of Italian blend. Maybe adding tomatoes, garlic and cilantro, or olives and roasted red pepper? I bet it would be awesome done on the grill instead of in the oven, adding some smokeyness. There are so many options! Roasted avocados are going to be on my weekly rotation for sure!

My Whole30 Journey - Peach Blueberry Nutty Crisp

Peaches are one of great things about summer! They are one of natures sweetest candies. Juicy and sweet, ripe peaches are always on my Farmer's Market list this time of year.

The other day my mom went to the Farmer's Market on my behalf (kids were napping) and brought me a wonderful bag of juicy aromatic peach seconds. Seconds are the fruit that is just a little over ripe and maybe isn't too pretty, but that means that the fruit is even more flavorful and juicy sweet. Usually farmers will have these off to the side, but all you have to do is ask for them. This is a great way to get cheaper fruit for pies, jams, muffins, cakes, cobblers and crisps!

What goes well with peaches? Blueberries! Blueberries is one of these super-foods. They are packed with antioxidants (combat free-radicals which can attack cells), vitamins K and C, fiber, and magnesium. Just look it up, blueberries are awesome food for your body!

Most cobbler, pie and crisp recipes use some form of sweetener. This one doesn't. I am convinced that if you use wonderful, naturally sweet fruit, you don't need any extra sweeteners. Now, if you are using less than ripe peaches, you might want to add some honey/agave/brown sugar/coconut sugar/etc...

Peach Blueberry Nutty Crisp

4 peaches, sliced
1/2 cup fresh or frozen wild blueberries (raspberries or blackberries would work too)
1/2 teaspoon cinnamon
1/4 teaspoon almond extract (optional)
1/2 cup flaked coconut
1/2 cup roughly chopped pecans
1/2 cup sliced almonds
2 tablespoons coconut oil (melted)

Preheat the oven to 350 F.

Combine peaches, blueberries, and cinnamon in a small baking dish. Sprinkle almond extract on top of this mix.

Toss coconut, pecans, and almonds with coconut oil, spread on top of peach and blueberry mix.

Bake for 20 minutes, or until the nuts are lightly toasted. Serve warm with whipped coconut cream (see my post on coconut milks).

My Whole 30 Journey - Guacamole Chicken Salad Recipe

Guacamole is one of those things that, up until recently, I was convinced I hated. I had never had any guacamole that I liked and I thought I hated it so much that I was sure I hated avocados in general. Oh how wrong I was! 

As it turns out I LOVE avocados and guacamole. It was the onions in guacamole that I hated. I don't like onions, like super don't like them. I pick around them in pretty much anything that contains them. I won't eat anything that has too much of an onion flavor, especially a raw onion flavor. 

Sometimes I get sad if I go to dig into something that I usually really like and I get a huge mouth full of onion flavor. If I'm really hungry and PMSing I have been known to cry over this culinary catastrophe. I just really don't like onions.

Guacamole Chicken Salad

All that said, take the onions out of guacamole and you have one of my favorite dishes of all time! Toss in some fresh cilantro and tomatoes and you've got a flavor explosion!  Add the fact that avocados are packed with healthy fats and I'm totally on board!

My brother makes the best guacamole. He is the one who converted me. His secret? Fresh squeezed orange juice. 

I took his recipe for awesome guac and added some grilled chicken and orange bell peppers and served it over a bed of lettuce and BAM! an awesome Whole 30 approved meal that is packed with good for you foods. Trust me, your body and your taste buds will be thanking you!

One of the things I like to do at the beginning of the week, is grill or boil some chicken that I then chop or shred it and leave it in the fridge for salads or other quick meal options. If you have the chicken already cooked you can toss this meal together in 10 minutes. You can even use store bought guacamole if you want an even easier fix. Whole Foods has fresh guacamole made every day in the produce section.

Guacamole Chicken  Salad

• 2 breasts of chicken, cooked and cut into bite-size pieces or shredded
• 2 ripe avocados
• 1 sweet bell pepper, cut into bite-size pieces
• 1 tomato, cut into bite-size pieces
• 1/2 cup packed fresh cilantro, chopped
• 1-2 clove(s) garlic, chopped
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/4 orange, juiced
• salt and pepper to taste
• optional: chopped onion, chopped jalapeno

Scoop the avocados into a large bowl and add the lime, lemon and orange juices. Smash up the avocado with a potato masher or a fork until smooth. Stir in garlic, salt, pepper and cilantro. Add the rest of the ingredients and stir until the everything in well coated with avocado. Serve over a bed of lettuce.

That's it ladies and gentlemen! 

Super simple, quick, delicious, and healthy meal. 

Enjoy this!

Let me know what you think of the recipe.

XOXO,

Coco

P.S. Lucky you! You have stumbled upon two recipes in one! Just leave out the chicken and you have the best guacamole recipe on the face of the planet! You're welcome :)

Neon Fruity Pebbles Cupcakes - Easy Recipe

Q: What do you do when its your friend's birthday and you are preggo and therefore can't go out for drinks or do pretty much anything fun?

A: Make NEON FRUITY PEBBLES CUPCAKES!

A few days ago a dear friend of mine, Scott, celebrated his big 25! Since I am *still* pregnant and I couldn't do cocktails or go anywhere because I'm a waddling penguin at this point, I made him cupcakes using his favorite cereal. 

When we were in college Scott would eat a box of Fruity Pebbles a week. We used to keep a box for him at our house so that he didn't have to keep schlepping cereal back and forth from his apartment. Now that he is out of college and a real life actor, he pretty much never eats Fruity Pebbles. Got to look good for all those auditions! So, I made a diet decision for him. Birthdays are for indulgence, and Fruity Pebbles Cupcakes are just that.

These cupcakes are really simple to put together. You can use your own recipe for a white cake (this one is really good), or use a box. Make your own vanilla buttercream (click here for a recipe) or get a jar. It really doesn't matter. Totally up to you and the amount of effort you are willing to put into your cupcakes.

I will say that I used a yellow cake recipe from The America's Test Kitchen Family Baking Book, and I was not a huge fan of how it turned out. It was pretty dense and not quite what I wanted. But, I have made these before with a box cake mix and they turned out perfectly.

You can also make up the cake batter and separate it into two bowls. Add 1 cup Fruity Pebbles to one of the bowls and leave the other bowl to just be regular white cake.  That way you have more tasting options!

Neon Fruity Pebbles Cupcakes

• White or yellow cake batter, prepared (homemade or box)
• 2 cups Fruity Pebbles cereal
• Vanilla buttercream frosting (homemade or tub)
• More Fruity Pebbles cereal for decorating

Once the batter is prepared according to the recipe, fold in 2 cups Fruity Pebbles cereal. Follow the recipe and instructions for filling the cupcake liners and for baking. Let cupcakes cool completely before frosting. 

Frost with vanilla buttercream and top with Fruity Pebbles. 

Frosting Tip: Put the frosting into a large zipper bag, cut the tip off of one corner and use as a piping bag to squeeze frosting onto cupcakes.

Super Awesome Preggo Iced Tea Recipe

I'm at the very end of my pregnancy with my second baby. I am due any day now, and I am doing anything thing I can think of to get this baby out. I've tried all the old wives tales I can find, pineapple, hot wings and spicy foods, eggplant parm, acupressure, walking, jumping, sky diving (jk), etc...

One thing recommended by almost every source I consulted is Red raspberry leaf tea. Red raspberry leaf tea is supposed to be really good for pregnancy and women's health in general. It is said to strengthen the uterus and promote overall health for the female reproductive system. It doesn't bring on labor, but supposedly makes labor and delivery easier. One of the great things about this tea is that it doesn't cause contractions, so its safe to drink throughout pregnancy. It is even said to prevent miscarriages.

There are a lot of different sources that you can read about the benefits of drinking this tea, here are a few that I read: 

"It is naturally high in magnesium, potassium, iron and b-vitamins which make it helpful for nausea, leg cramps and improving sleep during pregnancy. The specific combination of nutrients in Raspberry Leaf makes it extremely beneficial for the female reproductive system. It strengthens the uterus and pelvic muscles which some midwives say leads to shorter and easier labors." Wellness Mama

"...strengthens the longitudinal muscles of the uterus, which increases the power of contractions and facilitates childbirth. Other pregnancy related uses for red raspberry leaf tea include preventing miscarriage, regulating labor contractions and relaxing the uterus during childbirth..." livestrong.com

"Since ancient times, Raspberry Leaf has been traditionally used by midwives and Western herbalists during pregnancy as well as to help ease the discomfort of menstruation, and to strengthen and tone the uterus."  Yogi Tea

If you want to do more research, just Google "red raspberry tea benefits," or ask your doctor. 

This tea has a great taste, kind of earthy and sweet flavor. I usually like to add some honey and enjoy a hot cup in the morning and one in the evening (your supposed to drink 3 cups a day, according to the box). The only problem is that its 90 degrees out. Yeah, the hot tea thing isn't happening in this weather. So, I decided to try making a pitcher of iced tea.

Who doesn't love an iced cold glass of tea on a hot summer's day?

Sometimes tea that is really good hot, is a disaster when put on ice. This is not the case with raspberry leaf tea. Its SUPER AWESOME! No kidding. I could drink this all day (and I have been). Its a great way to stay hydrated because, I am (sadly) more likely to drink iced tea than water.

Plus, my husband won't touch it since I told him that it was to support the uterus and pregnancy. He has taken to calling it my "gross uterus tea," he has no idea what he is missing out on. Usually a pitcher of tea wouldn't last a day in our house but since I'm the only one drinking it, it last a little longer.

Super Awesome Preggo Iced Tea

• 2-3 bags of raspberry leaf tea (yogiproducts.com)
• 2-3 bags of pregnancy tea (traditionalmedicinals.com)
• water
• optional: sweetener of your choice (sugar, honey, agave, stevia, etc... don't use fake sugars, aka Splenda, Sweet'N Low, etc... these are not good for you or your baby)
• optional: mint leaves

If you are using a sweetener, put the desired amount (I used about a cup of sugar for a standard pitcher, about 60 oz.) in a glass liquid measuring cup. Pour in about a cup or two of boiling water and stir until the sweetener has completely dissolved.

Take the tea bags out of their envelopes and tie the strings together. Remove the little tags from the end of the strings. Put the tea bags into the measuring cup with the hot water and sweetener. Cover and let steep for about 5 minutes.

Remove the tea bags from the water. Pour the water into a pitcher and fill the rest of the pitcher with cold filtered water.

Serve with ice and mint leaves.




DISCLAIMER: I am not a doctor, nor do I have any medical training. The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

Beef and Broccoli and Easy Pea-sy Fried Rice Recipe - Guest Post

Today's guest post comes from a very dear friend of mine, Kerri Anne. This woman is a fantastic cook and I think everyone who was in the theatre department at our college would agree that she is (almost) single-handedly responsible for our freshman (sophomore, junior, and senior) 15. She was always showing up with a pan of turtle brownies, or some kind of cookies, or just awesome food. To this day I don't have any idea how she managed to make us all that wonderful food and graduate with honors. I cannot recommend this ladies recipes highly enough. Try it out, and let us know how it  turns out for you!

Xoxo,

Coco

Hello, friends!  First off, let me say how honored I am that my bestie, Coco, has deemed me worthy to post my humble musings on the yummies (food, that is) on this amazing blog! 

Normally, my recipes are a celebration of all things comforting and delicious (damn the extra minutes on the treadmill, full speed ahead!)  However, lately, in observation of Lent, I have been abstaining from my favorite carbs (pastas, breads, rice, etc.)  In my search for Lent-approved recipes that also please my husband’s non-abstaining palette, I came across this Beef and Broccoli recipe.  It is nothing special, comes together quickly, and is composed of relatively inexpensive ingredients—and it’s actually delicious!  Fear not, if you are a carb-oholic, you’ll love the bonus Fried Rice recipe! 

So, enjoy this quick, weeknight meal… and look forward to my more indulgent recipes to come!  J Viva la Domestic360!

Kerri’s Beef and Broccoli
Adapted from Taste of Home magazine

Ingredients

• 3 tablespoons corn starch (divided)
• ½ cup water, plus 2 tablespoons water (divided)
• ½ teaspoon granulated garlic
• 1lb boneless round steak  (or the super convenient “beef for stir frying” at your local grocery)
• 2 tablespoons vegetable oil (or pecan oil)
• 4 cups fresh broccoli florets
• 1 small yellow onion, chopped
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons dark brown sugar
• 1 teaspoon ground ginger

Method
1. Cut beef into thin strips.  Discard fat.  (Unless you have purchased the “beef for stir frying,” which is already sliced for you.  In this case, do a little celebratory dance, you efficient person, you.)

2. In a bowl, combine 2 tbsp corn starch, 2 tbsp water, and garlic powder until smooth.  Add beef and toss to coat.

3. In a large, high-sided skillet, heat 1 tbsp oil (enough to cover the bottom of the pan) over medium high heat.  Stir-fry beef for about 5-6 minutes, or until it reaches your desired pinkiness.  Remove from pan and keep warm.

4. Add more oil to the pan, if needed, and scrape together any brown deliciousness.  Stir fry the broccoli and onion for about 4-5 minutes, or until tender.  I recommend covering the pan during this process—it creates a delicious broccoli sauna.

5. Return the beef to the sauna—er, pan. 

6. Combine soy sauce, brown sugar, ginger, and remaining 1 tbsp cornstarch and ½ cup water.  Whisk until smooth.  Add to the party in the pan.

7.  Cook and stir for 2 minutes, making sure everything gets covered in the yummy sauce. 

8. Serve over hot cooked rice, or over….

Easy Pea-sy Fried Rice

Ingredients

• 2-3 tablespoons butter
• ½ cup yellow onion, diced
• ½ teaspoon minced garlic
• 2-3 eggs, whisked
• 3 cups hot, cooked rice
• 1 cup frozen sweet peas, thawed
• Salt and pepper, to taste
• Soy sauce, to taste

Method

Heat butter in a skillet over medium-high heat.  Saute’ onion in butter for 3-4 minutes, or until tender. Add in minced garlic.  Saute’ for about a minute.  Scramble eggs with the onion and garlic, adding more butter if necessary.  Add peas and rice.  Stir fry with the veggies and eggs for a few minutes, until heated through.  Add salt, pepper, and soy sauce to taste.

Chocolate Oreo Whoopie Pie Recipe

As I'm sure you have picked up on, I have been on a Whoopie Pie kick. I made four different flavors for an event the other day and they were all so good. My husband is a huge Oreo fan and he was my inspiration for this pie. Its just a good combination of  flavors.

Chocolate Whoopie Pies
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1 cup (packed) dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk

Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined  Increase the speed to medium and beat until fluffy and smooth, about 3 minutes  Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake on sheet at a time for about 10 minutes each or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Oreo Cream Cheese Filling

• 6 oz. cream cheese (softened)
• 1/4 cup butter (softened)
• 4 tablespoons Greek yogurt (the thicker the better)
• 4-5 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 3/4-1 cup crushed Oreo cookies 

Cream together the cream cheese and butter until smooth. Add yogurt and bead until smooth. Add powdered sugar one cup at a time until thick. Add vanilla and Oreos and mix until combined. 

*** SUBSTITUTION NOTE***

You can use just a block of 8 oz. cream cheese and not use the butter and yogurt, if you do this you will only need about 3-4 cups of powdered sugar. I like using the butter and yogurt recipe, because I think the taste is really great.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the filling on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies.

Homemade Oatmeal Cream Whoopie Pies

I am not a huge fan of oatmeal cream pies, all wrapped up in their plastic wrappers, tasting way too sweet and kind of bland. But theses little whoopie pies are incredible. I mean out of this world good! The cookie part is soft, chewy, and lightly spicy; and the marshmallow cream filling is light, fluffy, and just sweet enough to keep you coming back for more.

I really can't recommend this recipe more highly. I think I tasted them and said "OMG!" I'm a little ashamed to admit that I let such a trendy saying escape my lips in reaction to these wonderful little whoopie pies, but it was a moment of pure bliss. Thank goodness the only person home with me at the time was my 16 month-old, and I don't think he will tell on me.

Homemade Oatmeal Cream Whoopie Pies
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats (not fast-cooking)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes

In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butte-sugar mixture and beat on low speed until just combined.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake on sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Classic Marshmallow Filling
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 1 1/2 cups Marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners' sugar
• 1 tablespoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla  and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes.

***TIP***

Spray the measuring cup and spoon/spatula with cooking spray before measuring Marshmallow Fluff.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the buttercream on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies.

On the last post, Birthday Cake Whoopie Pies, I praised the book Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes, by Sarah Billingsley and Amy Treadwell. I really do love this book. I have gotten many a great recipe from this book. 

Birthday Cake Whoopie Pies (a Funfetti knock-off recipe)

Whoopie pies have been very popular recently, some might even say trendy. And why not? Whats not to love about whoopie pies? Two cake blobs with an icing center? Simple perfection. Plus, the name is pretty great too. 

One of the greatest things about whoopie pies, is the veneration in flavor combinations. Its pretty much an endless creative march. Anything is possible. Savories, sweets, savory sweets; think banana, peanut-butter and bacon, a whoopie pie fit for a King!

I wanted to make these Birthday Cake whoopie pies because I love sprinkles and I love Funfetti cake. That is pretty much the only box cake mix I ever buy. Its pretty much just a vanilla cake with sprinkles, but there is something about adding sprinkles to something that just makes it ten times more festive. And the bright blue of the buttercream in the middle o f these sandwiches just makes them irresistible.

Birthday Cake Whoopie Pies
(adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

•  2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup (packed) brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 2 tablespoons milk
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup sprinkles (I used jimmies), and some extra for sprinkling on the cakes

Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

In the work bowl of a  stand mixer fitted with a paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.

In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined.

Using a wooden spoon, stir in the sprinkles until just incorporated.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets, sprinkle the tops with some sprinkles and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely. 

Blue Buttercream

(adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3-4 tablespoons heavy whipping cream
• 1 teaspoon vanilla extra 
• Pinch of salt
• Gel food coloring (you can use regular liquid food coloring, but the color won't be as intense)

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes. Add the food coloring a little at a time until the desired hue is achieved.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the buttercream on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies. 

I have to say something about the book Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes, by Sarah Billingsley and Amy Treadwell. I love this book. Every recipe I have tried from this book has been wonderful. They have a wonderful way of writing that is just warm and inviting and makes anyone feel like they can tackle what seems to be a tricky dessert. The pictures are pretty (always a must for me) and the little history of whoopie pies (all American!) is just delightful. I got my copy of the book on super clearance, but I would have paid full price if I had known what a treasure this book is.

Easy Christmas Punch Recipe

This is so simple and delicious. You can make a single serving or a whole punch bowl's worth. We served it with chocolate fondue and a simple cheese plate. 

Raspberry Sorbet

Ginger Ale or Champagne

Strawberries for garnish

Using a small cookie scoop or a melon baller, put a few scoops of the sorbet into your glass. Top off with ginger ale or champagne. Add a strawberry and drink!

Gingerdoodle/Snickersnaps - Christmas Cookie Bake

My sister-in-law is hosting a cookie swap tomorrow and I have decided to tackle the Gingerdoodle. It will be more work (due to the fact that I will have to make two separate doughs), but they just sound so fantastic! The idea is make a gingersnap and a snickerdoodle and smooch them together. They end up looking so lovely and marbled, and the taste is pure festive Christmas. Molasses and spices + cinnamon and sugar = awesome!

Here is the recipe (straight from Bakergirl):
The only thing I did differently is that I used butter rather than shortening. My version of the snickerdoodle dough was not crumbly at all. 

Gingerdoodles (or snickersnaps, if you will)

Snickerdoodle Dough

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in. 

Gingersnap Dough

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 cup granulated sugar for rolling cookies in

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

Source: A Year of Cookies. 

I just love how pretty they turn out.