,

The Best Oatmeal Chocolate Chip Cookies

It’s 9 PM and suddenly I need cookies. So what do I do? Pull up Pinterest and search for some delicious cookies. And I figure, if they’re oatmeal cookies, they’re healthy right? 🙂

But here’s the thing… I haven’t been to the grocery store in a while, so my ingredients are limited and I want cookies NOW. I can’t possibly wait an hour for them to chill in the fridge (which is common with oatmeal cookies)!

So I came across this recipe for the Best Oatmeal Chocolate Chip Cookies… EVER by Radiant Dust and let me just say, they are the best ever!

Okay, I know I’m not supposed to eat raw egg while pregnant (or ever really), but I did it. The dough smelled AMAZING and I couldn’t help myself! Had I not been pregnant, I may have eaten all of the dough before I baked any cookies.

I had some leftover mini Hershey Kisses from my Peanut Butter Blossoms, so I used those instead of chocolate chips and it was so delicious having big chunks of chocolate mixed into the cookie.

You can feel free to add other types of chips or fruit (like cranberries or raisins), but personally I hate a raisin in a cookie. Especially hidden raisins!
Oatmeal Chocolate Chip Cookies

Ingredients:

Yields about 30 – 36 cookies. I forgot to count how many it made and plus, we ate some of the dough before baking!

1 c butter, softened

1 c  packed light brown sugar

1/2 c white sugar

2 eggs

2 tsp vanilla extract

1 1/4 c all-purpose flour

1/2 tsp baking soda

1 tsp salt

3 c quick-cooking oats

1 c chocolate chips (I used mini Hershey Kisses)

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, blend butter, brown sugar, and white sugar until smooth.
  3. Beat in eggs and then stir in vanilla.
  4. Add flour, baking soda, and salt; stir into the mixture until blended. Mix in the quick oats, and chocolate chips.
  5. Drop heaping tablespoons of dough onto ungreased baking sheets.
  6. Bake for 11-12 minutes (no more than that even if they don’t seem done). Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

/0 Comments/by
, ,

Sweet Potato Bean Stew

My husband has had a sore throat and just generally been feeling icky for the past few days. I’ve been trying to stuff him (and myself) with tons of vitamins and fluids hoping that he quickly gets through this and that I don’t get sick.

Normally, I would really dread my husband having a Man Cold, but he has been a champ this time. He even managed to drag himself to our eight-hour birthing class over the weekend.

I decided this would be a perfect time to try out this new recipe that I actually found on the side of a veggie broth container.

It is so good! It’s so healthy and is super filling.

Usually, my husband hates eating food (especially soup) for days, so I had planned to freeze half of this soup for after our baby arrives, but he has been requesting it every night for dinner! I think we have had this three nights in a row and have one more meal left.

I love the sweet and spicy mix of this soup! I do have to warn you, the longer it sits in the fridge, the spicier it is getting! However, I am still able to eat it without drinking a ton of water, so it’s not too spicy and I wouldn’t change anything for next time.

I usually like to add “toppings” to my soup like avocado, green onion or cheese. But this soup doesn’t need anything. It’s delicious! It is also very easy to edit, so if you like a different kind of bean or more beans, you can surely add them too! I thought I might need to add more beans or quinoa to make this soup a meal, but it didn’t need it.

Sweet Potato Bean Stew

Ingredients:

2 tbsp olive oil

1 c onion (about 1 medium onion), chopped

1 red bell pepper, chopped (I used both a yellow and an orange pepper because they were starting to go bad)

4 cloves garlic, chopped

2 c sweet potato, cut into 1 in pieces (about 1 large sweet potato)

1 can (15.5 oz) garbanzo beans, drained and rinsed

1 tsp ground cumin

½ tsp crushed red pepper flakes

½ tsp ground cinnamon

4 c vegetable broth

Salt and pepper to taste

Directions:

  1. Heat olive oil in large saucepan. Saute onion, bell pepper, and garlic until tender.
  2. Stir in cumin, red pepper flakes, and cinnamon; add broth, beans, and sweet potato.
  3. Bring to a boil, cover and reduce heat. Simmer 1 to 1.5 hours until potatoes are tender.
  4. Puree 2 cups of stew in blender or food processor until smooth (or you could use an immersion blender). Stir back into stew.
  5. Season with salt and pepper to taste.
/0 Comments/by

Cherry Firebomb Jell-o Shots

If you read my last recipe post, Raspberry Lemonade Party Punch, you will know that I recently went to a bachelorette party for which I offered to bring adult beverages long before I knew I was pregnant.

I wanted to make a yummy, pink punch and some fun Jell-o shots. I love to make Jell-o shots because they can be made ahead, are super easy to make, and are fun to eat! So at 32 weeks pregnant, I was in the kitchen making up over 70 Jell-o shots and 2 gallons of party punch. 🙂

This particular Jell-o shot was almost painful for me to make… One alcoholic beverage that I really, really miss is hard cider and Fireball (AKA Angry Balls). When I popped open the bottle of Fireball for this shot recipe, I quickly counted the days until I could make this shot for myself to enjoy!

This shot is really fun! It’s cherry Jell-o, delicious cinnamon whiskey, and a cherry! Next time I will probably soak the cherries in Fireball for an extra kick.

I have also included directions for a general Jell-o shot below. You really can’t go wrong with any flavor of Jell-o and vodka!

Enjoy!

Cherry Firebomb Jell-o Shots:

Ingredients:

1 c boiling water

1 box cherry Jell-o mix

1 c Fireball

20 maraschino/dessert cherries

20 2 oz plastic shot cups

Directions:

  1. Bring water to boil.
  2. Add boiling water to Jell-o mix in a bowl.
  3. Mix for two minutes or until mix is completely dissolved (this is very important!)
  4. Add liquor and mix well.
  5. Pour into plastic shot cups about 3/4 full.
  6. Add cherry to each cup.
  7. Cool in refrigerator for four hours.

 

Jell-o Shot Directions:

Ingredients:

1 c boiling water

1 box Jell-o mix

1 c liquor

20 2 oz plastic shot cups

Directions:

  1. Bring water to boil.
  2. Add boiling water to Jell-o mix in a bowl.
  3. Mix for two minutes or until mix is completely dissolved (this is very important!)
  4. Add liquor and mix well.
  5. Pour into plastic shot cups about 3/4 full.
  6. Cool in refrigerator for four hours.

Disclaimer: This post contains affiliate links for the 2 oz plastic shot cups.

/0 Comments/by

Raspberry Lemonade Party Punch

The weather is warming up! I’m so excited to put away my winter jacket and boots, to open the sunroof, put down the windows and turn up the music!

One of the best things about the weather warming up is spending time outside, BBQs, and bonfires!

I love having people over, turning on the grill, and enjoying some cold adult beverages!

A while ago, I was invited to a bachelorette party and offered to bring alcohol (little did I know that I would be pregnant by then!). Since the weather is becoming warmer and the soon-to-be bride loves pink, I decided to make this delicious and easy Raspberry Lemonade Punch.

It is easily customizable for any type of juice, alcohol or fruit. And I was so sad that I couldn’t have any punch this time around! I can’t wait for summer to be here so we can celebrate our new baby and have outdoor BBQs with this punch!

Raspberry Lemonade Punch

Ingredients:

Yields 2 gallons

3 12 oz frozen Raspberry Lemonade concentrate

36 oz (3 c) water

72 oz (4.5 c) Raspberry Vodka

1 package fresh raspberries

1 lime, sliced

1 lemon, sliced

2 liter lemon lime soda

Directions:

(Basically you will follow the instructions on the concentrate, but instead of 3 cans (12 oz) of water, you will do 1 can water, 2 cans vodka per concentrate can)

  1. In a large punch bowl or pitcher (I used two, 1 gallon pitchers), mix lemonade concentrate with water and vodka, stir until well mixed.
  2. Add raspberries, lime and lemon. (You could add additional fruit as well)
  3. Chill until ready to serve. Add lemon lime soda right before serving.

 

/1 Comment/by
, ,

Spaghetti Squash with Mushrooms, Broccoli, and Parmesan

A food that has always intrigued me is spaghetti squash. How do you get noodles from a squash?! It’s almost mind boggling.

I love to try recipes with spaghetti squash because pasta is one my favorite things and if I can replace something that’s not so healthy with something super healthy, awesome!

This recipe is very earthy and hearty. It is a combination of delicious mushrooms, Parmesan cheese, and spaghetti squash. I also added broccoli for more veggies. I’m not a huge fan of broccoli, but I know how good it is for you, so I try to throw it in a lot of my recipes whenever possible.

One of the most difficult things about this recipe is cooking the spaghetti squash. There are many different ways to prepare it. You can actually microwave the entire squash or cut it in half and cook it in a Crock Pot. My favorite way is to slice the squash into rings and then roast it. The squash comes apart in longer strings than if cutting it in half, so it is more like a spaghetti noodle.

I discovered this method from Eat Within Your Means and have never looked back. You can read and see the difference between roasting slices and roasting half the squash here.

For the sake of this recipe, I will be using the slicing method, but if you are comfortable with another way to cook spaghetti squash, do it that way. I will say that slicing the squash is quite a task because it is such a hard squash, so I usually have my husband cut it. 🙂

Spaghetti Squash with Mushrooms, Broccoli, and Parmesan

Ingredients:

1 small spaghetti squash (about 2lbs)

Olive oil

8 oz mushrooms, sliced (I used baby bellas, but button would work too)

2 garlic cloves, minced

1 head broccoli, chopped to bite size

1 tbsp thyme

¼ c Parmesan cheese, grated

Salt and pepper to taste

Directions:

(If using a different method to cook squash, skip to step 3)

  1. Slice squash into 1 inch rings (try to keep them all relatively the same size). Use a knife or spoon to scoop out seeds. Place rings onto a baking sheet lined with paper towel or on a cooling rack over baking sheet. Salt both sides of squash and allow to sit for about 20 minutes to draw out water. After 20 minutes, wipe water and salt from rings.
  2. Place rings onto a baking sheet and cook in oven preheated to 400 degrees for 30 minutes.
  3. While squash is roasting, place olive oil, garlic and thyme in a deep skillet. Cook for about 2 minutes and add mushrooms. Cook until mushrooms are golden brown (7 to 8 minutes) and then add broccoli. Cook for another 2 – 3 minutes, until broccoli is bright green. Remove from heat and set aside.
  4. Once squash is cooked, allow to cool for 15 minutes and then peel the skin away and separate into long “noodles.”
  5. Add the squash with the mushrooms and broccoli, season with salt and pepper, turn the heat to high and quickly fry with mushrooms and broccoli until hot. Sprinkle Parmesan on top while sauteing for about a minute.
  6. Serve hot.
/2 Comments/by
, ,

Best Vegetarian Spaghetti Sauce

You know how there are those dishes that take you straight back to being a child? It’s spaghetti for me.

My mom made the best homemade spaghetti sauce. I would refuse to eat any other sauce but her’s.

I remember when I would come home on Sunday afternoons after spending the weekend at my dad’s house and as soon as I stepped out of the car, the delicious smell would bring me running into the house.

She always made huge batches of spaghetti sauce and chili. The kitchen would be a disaster. Cans everywhere, sink full of dishes, sauce splattered all of the stove.

Everything she made in the kitchen created chaos. And I loved it.

I would usually make a “spaghetti sandwich” with two pieces of buttered bread and a heaping scoop of noodles and sauce in the middle. I loved to eat for breakfast, lunch and/or dinner.

I was that kid that brought a thermos to school with cold spaghetti to eat for lunch.

When we became vegetarian, I gave up on my mom’s sauce because I didn’t think it could ever be the same without ground beef.

After my mom passed away, I decided to pick up her recipe book and explore vegetarian options for her sauce. Below is how I make her sauce now and it’s almost as good as the way she used to make it!

In place of the ground beef, I use mushrooms and lentils to give it a “meaty” feel and to add protein. Its delicious and filling! The recipe below is enough to use for multiple meals or to freeze (which is what I usually do).

Whatever you do to make the sauce your own, do NOT skip the simmering! I know it makes the recipe an all day affair, but I promise this is what makes it so good!

Oh, and also, we had a tradition in my family: whoever gets the first bay leaf does the dishes. I hated this rule as a kid! You get a bay leaf in your mouth AND have do the dishes! Not cool. So if you don’t want this to happen to you, pull out the bay leafs before serving.

Best Vegetarian Spaghetti Sauce

Yields about 8 cups of sauce

Ingredients:

2 c chopped onion

2 cloves garlic, minced

28 oz can of whole tomatoes

18 oz tomato paste

4 bay leaves

3 tsp oregano

3 tsp Lawry’s Seasoned Salt

2 tbsp grated Parmesan cheese

16 oz sliced mushrooms (if you don’t love mushrooms, omit)

water, if needed

Optional:

1.5 c cooked Lentils

2 lbs ground beef/turkey

Directions:

  1. In a large sauce pot over medium heat, cook onions until soft, about 5 minutes. (If using meat, brown with onions and drain off fat)
  2. Add mushrooms and garlic, cook until soft, about 5 minutes.
  3. Add tomatoes, tomato paste, bay leaves, oregano, Lawry’s, Parmesan cheese. Stir until mixed well.
  4. Add water 1/4 cup at a time if sauce is too thick.
  5. Simmer for 2-3 hours (THIS is the key!!).
  6. Serve with your favorite dishes!
/1 Comment/by
, ,

Peanut Butter Blossoms (with Mini Kisses)

Peanut Butter Blossoms have always been (one) of my favorite cookies. So after I made these Red Velvet Peanut Butter Blossoms, I felt compelled to make a batch of the original just, you know, to compare the two recipes. 🙂

One of my most vivid memories as a child is heading to my great aunt’s house for Christmas. It was always held in the basement where everyone chatted, drank, listened to Christmas music, and played games while I stalked the cookie tray.

As soon as we descended the stairs to the basement, I would lock my eyes on the cookie tray. I would count how many Peanut Butter Blossoms there were and how many times I would need to circle the dessert table to devour them. Being a good child, I didn’t want to eat them all at once. So I had to make frequent trips to the cookie table the entire night to ensure I ate all the Peanut Butter Blossoms I could handle!

As an adult, they are still one of my favorite cookies and I don’t make them very often because, just like when I was a child, I will literally eat them all.

My one complaint about this cookie is that it is hard to eat with a Hershey Kiss in the middle. Do you eat the Kiss first? Do you eat around it and save it for last? Or do you just dig in and hope you don’t have chocolate smeared all over your pearly whites?

I was ecstatic when I found mini Hershey Kisses! Not only is it easier to eat, but you can enjoy some chocolate with every bite because you don’t get to just add one Kiss to each cookie, but three! Three kisses to every cookie!

But here’s what I will say… I still love the original, but after making these Red Velvet Peanut Butter Blossoms, I actually like the Red Velvet cookie better. It seems softer, more decadent and it’s a really beautiful cookie!

Peanut Butter Blossoms (with mini Kisses)

Yields about 48 cookies

Ingredients:

½ c softened butter

¾ c creamy peanut butter

⅓ c sugar

⅓ c brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1 ½ c flour

1 tsp baking soda

½ tsp salt

⅓ c sugar for rolling

1 bag of Hershey’s Mini Kisses

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix butter and peanut butter in large bowl until blended. Add sugar and sugar, mix until fluffy. Add egg, milk, and vanilla, mix well. Add flour, baking soda, salt and slowly mix into peanut butter mixture. *Side note: best if using a hand or stand mixer, but can be mixed by hand.
  3. Shape dough into 1-inch balls. Roll in additional sugar and place on ungreased cookie sheet. *Side note: if dough is not sticking enough to roll into balls, chill in refrigerator for 5 to 10 minutes.
  4. Bake 8 to 10 minutes or until lightly browned.
  5. Immediately press 3 mini Hershey Kisses into center of each cookie. Edges will crack.
  6. Allow to cool on wire rack.

 

/0 Comments/by