Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
A re-do for updated photography, these have been on my blog for years and are my go-to for biscuits. I made them recently for when my cousins and their kids came for a playdate in the mid-morning. There may have been some cinnamon honey butter (just beat softened butter with a pinch of kosher salt, 1/2 tsp. cinnamon and about a tbsp. of honey until smoothly blended) to go along and everyone was happy – kids and mom alike.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
Thought I’d share this; perhaps you’ll get a tip or two or have a suggestion for me, which I would love. I have found that if you want to get a bunch of moms riled up, start talking about how you feed your kids. Tempers get hot, real quick. Please don’t read any judgment into anything I say here. You do you.
This was suggested to me by a life long friend – a foodie who shares my sentiments about food; namely, how do we balance healthy eating with all of the wonderful, delicious options out there?
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob.
I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into my mind, having just read it in my mag.
The whole premise is simplicity; preparing each veggie well and letting the flavors complement one another. It’s so healthy, as you’ll see, but flavorful in a seriously addictive way. Like, “eat the whole bowl in one sitting way”. It’s a bit of work but it’s all the side you’ll need for the perfect summer dinner – add grilled chicken, fish, steak or sausage and you’ve got it made in the shade.
Have you ever been to Cape May, NJ? It’s the best. Amazing restaurants, beautiful beaches, fun shops, and quaint horse and carriages all over the place. Fun fact, I was a horse and carriage driver and tour guide one summer. It’s true, and I still have the vest.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
I probably don’t drink enough water. I don’t carry one of those unbreakable bottles everywhere I go and hot water with lemon to start my day sounds depressing – coffee coffee coffee (there’s a dance that goes with that chant).
Ah, peanut butter and jelly. With two kids not yet in school, I make a lot of peanut butter and jelly sandwiches. Because of the type of bread, peanut butter and jelly that I use, this is a 100% healthy meal for the kids that they enjoy eating. Double win. What they won’t eat is crust (are they chatting about this at gym daycares and church nurseries? Everyone! Tell your parents we refuse to eat crust! Crust is gross!) so I factor two sandwiches’ worth of crust into my lunch each day.
If you’re anything like me, a small amount of chocolate is necessary after almost every meal. Bittersweet Ghiradelli chocolate chips are in my pantry and I routinely grab a handful every morning while I’m waiting for my coffee. Chocolate and coffee pair famously well, no?
Sometimes when I’m hungry and there isn’t prepared food in my fridge, I make a meal of the kids peanut butter and jelly crusts, almonds, an apple, and half a bag of tortilla chips. It’s for this reason that I try to keep prepared food in my fridge, obviously. This salad is a mix of healthy veggies, protein-rich beans and cheese, and satiating fats. It can be eaten alone, tossed over noodles or mixed with salad greens. I recently doubled the amount and brought it as a side salad for a potluck BBQ; I gave some of the leftovers to our gracious hostess and she immediately followed up for the recipe. Though it’s been on the blog for a while now I thought it deserved to be revamped as BBQ season is quickly approaching.
Guys – this cake. This cake is so good. It’s the most moist pound cake I’ve ever had. The lemon flavor is potent so every bite packs a punch in the most fresh possible way.
I grew up with an Italian (American) father who liked to tell me I wasn’t Italian enough. You don’t like green olives stuffed with meat and cheese? You’re not Italian. You don’t like raw-seeming prosciutto wrapped melon? Nope, not Italian.
Alternate title could be “I didn’t know key lime pie was so easy to make”. And also, “I didn’t know that I am obsessed with key lime pie”. True, this is a rather tropical dessert, but my taste buds didn’t care as I dug into a second slice.
Look, cake is bad for you. If I want cake, I don’t want it made with egg whites and honey. I want CAKE. Buttery, chocolaty, fluffy, grin-inspiring cake.