Side-of-the-Cup Cookies!

That was one of my stocking stuffers this year and I couldn't wait to try it out! I used the shortbread recipe on the back:

2 cups softened butter
1 cup white sugar
1/4 tsp salt
2 tsp vanilla extract
4 cups flour

Once cut out, chill for half an hour then bake at 350 for 12 mins. 
Make sure you let them harden and cool down before trying to put them on the side of a mug -- they will break!

 Add some sprinkles:

And there ya go!

Pour in your favorite tea, coffee or what be it & enjoy!

God Bless!

Tea Time!

I went to my favorite coffee shop yesterday and tried something totally new: matè iced tea with peppermint. I was so good! I tried it out this morning and ended up with something which tastes pretty similar.

I used this tea:

Then I brewed a second cup with this yummy tea:

Both of these teas are very good just on their own, too :)

Since I originally wanted it iced, once the tea had brewed, I poured both cups into a plastic ziplock container and kept it in the fridge.

I later decided to reheat it because it was nice and chilly :) I tastes awesome both ways.

Have a wonderful day :]

Nutballs/Butter Balls

Ingredients:
- 8 tablespoons (1 stick) of unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
- 1 cup confectioners sugar
Directions:
1. First, chop or crush your walnuts. You could use a blender or a chopper but I did something else. I put the walnuts in plastic bags and then crushed them with a heavy,marble rolling pin.

2. Preheat the oven to 300 F. Line 2 two cookie sheets with parchment paper.
3. Using an electric mixer on medium speed, mix the butter,sugar, and vanilla until light and fluffy (about 2 mins)

4. Add the flour and continue to mix (about 1 min)

5. Add walnuts. Mix with mixer.

6. Measure out generous/overflowing teaspoons of dough and roll them into balls with your hands. Put them on the baking sheet about 2 inches apart.

7. Bake for about 30 mins. To test them, take one out, cut it in half and see if its doughy in center. The cookies should be beginning to turn golden when you take them out.

8. Roll the cookies in confectioner's sugar while still hot. Place on a cooling rack and let 'em chill :P

Enjoy! nom nom nom...

Spinach and Almond Omelette/Scrambled Eggs

Hi guys! So I've been really into making spinach and eggs lately. I wanted to add something else, saw the almonds and... this happened.

Ingredients:
- spinach
- almonds
- olive oil
- salt
-eggs


Directions:
1. Get the water out of your spinach! I was using frozen spinach that I had already cooked; once cooked spinach holds in a lot of water and that's not gonna work for cooking into eggs so I like to double up a paper towel, spoon in some spinach and squeeze. I usually do it a second time in another paper towel just for good measure.


2. Mash up your almonds! I used 1 serving ( a.k.a 1 oz. a.k.a about 28 almonds). I put the almonds in a plastic sandwich bag, placed that bag in another bag, placed the bagged almonds into a mortar and smashed with a pestle until most of them were in tiny bits. Some almonds remained whole but...it's all gooodddd. :D


3. Put the spinach and almonds in a bowl [or measuring cup] with a little bit of olive oil and some salt and stir so they are all mixed together.

4. Now while you are doing all this you can have you skillet heating up at a low heat so that by the time you're at this step you can just throw it all in. I just put this mixture into a hot skillet to let everything heat up (since my spinach is cold from being stored in the fridge). This really only takes a few mins.

spinach&almonds

5.  Transfer out of the skillet to a separate bowl.

6. Get your eggs ready. I used 3 egg whites so I cracked the eggs and separated the white from the yolk. I put the whites into my measuring cup with a bit of salt and whisked a tiny tiny bit.

7. This was going to be an omelette but I have yet to master that skill :/ so these are gonna be scrambled eggs. Once your eggs start to cook, toss in your spinach&almond mixture and finish cooking your eggs.

8. Put in a bowl, add desired amount of salt, eat and enjoy :)

Smoothie!

This was my first attempt at smoothie making; I wanted to keep it simple and healthy. I thought it turned out pretty well.
 Ingredients:
- Strawberries
- Juice
- Ice
- Yogurt
Directions:
1.)Take your strawberries (I only had 8 smallish ones), wash them and cut off the leafy top part. Throw 'em in the blender.

2.)Pour 1 cup of the juice of your choice :

put in the blender with the strawberries. Now blend...blend like the wind! :D

3.) Add some ice cubes (mine were pre-crushed) until it's the way you'd like it.
4.)Take some yogurt (I used plain greek)

,put in about 2 spoonfuls and blend. This will mainly serve to make your smoothie thicker. You can add more if so desired but, greek yogurt is thick and slightly bitter so I only used a little. 
5.) Pour your smoothie into a glass and proceed to take artsy photos of it. This step is absolutely necessary.

  

You may substitute ice cream for the yogurt and milk for juice if you'd like. This recipe can be changed up a lot - hope you enjoy :]

Healthy Breakfast!

Long time no post! I thought I would start posting simple and healthy meal/snack ideas. I love baking but I wouldn't be treating my body very well if all I ate was cookie dough and sugar now would I? :) I hope you find these posts helpful and informative. I do not claim to know too much about nutrition but I'm trying to learn more and find it all very interesting.


Cinnamon Apple Sandwich/Wrap.
- 1 apple ( contains fiber and since a medium sized apple is about a cup of fruit it helps get in your daily recommended dose. Apples are also very filling not to mention tasty:) )
- 2 tablespoons peanut butter ( although it is high in fat that's not all bad;peanut butter contains healthy fats which help promote "good" cholesterol among other things. Also, it contains protein, vitamin E, vitamin B3, iron, magnesium, potassium, copper and calcium.)
- 1 wrap / bagel / whatever type of bread you'd like ( I don't always choose whole wheat bread but the main benefit is that it takes longer to digest, keeping you full longer and helping with weight management.)
- cinnamon ( actually a great source of manganese, iron, fiber and calcium. And I mean, it tastes awesome too! )

Lemon Cake Cookies

Ingredients:
-cookies-
2 1/2 cups plus 1 tablespoon cake flour (may be substituted for 2 cups plus 3 tablespoons regular flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons butter
1 cup plus 2 tablespoons sugar
1 tablespoon lemon zest
2 large egg yolks
1 whole large egg
1 1/4 cups sour cream
-glaze-
6 tablespoons unsalted butter
1 1/2 cups confectioner's sugar
3 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 375 and line cookie sheets with parchment paper
2. Sift flour, baking powder, baking soda and salt together and set aside

3. Grate lemon zest. After about half an hour (with a very sore arm)I gave up, peeled off the skin and chopped it up very finely with a knife. :D

The fruits of 20 mins. it takes forever!

4. On medium speed cream the butter, sugar and lemon zest until light and fluffy. About 2 mins
5. Add the egg yolks and mix well. Scrape the bowl and add the whole egg and mix until well blended.
6. Add the sour cream and mix until well blended.

7. Fold in the dry ingredients by hand 

and then, using the mixer, blend the ingredients until "smooth and velvety"..about 15 seconds. Give the batter a few mixes with the spatula.

8. Drop the dough by the tablespoon onto the prepared cookie sheet about 2 inches apart.

9. Bake for about 12 minutes - until the cookies puff up, are firm to the touch and are beginning to turn golden brown. Remove and allow to cool completely.

10. While the cookies cool, make the icing. Melt the 6 tablespoons of butter in a small pan on the stove top and squeeze 3 tablespoons of lemon juice. Put the confectioner's sugar in a bowl and add the lemon juice and melted butter. Beat with a whisk until mixture is smooth and creamy.

11. Once the cookies have cooled, dip the tops into the glaze. Place the cookies on a cookie sheet and let sit several hours for the glaze to harden. [If it's humid, place in fridge.] Enjoy :)

Makes at least 36 cookies.

Pumpkin Chocolate Chip Muffins

Ingredients:
1-1 1/4 cups chocolate chips (original recipe calls for cranberries)
2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 stick) butter
2 eggs
1 2/3 cups cooked pureed pumpkin (easily bought in cans)
Directions:
1.) Preheat oven to 350.
2.) Mix together flour,sugar, baking power, baking soda, salt, cinnamon, and allspice.

3.) Add pumpkin, eggs and butter

and mix together. The original recipe suggests a pastry blender so I used an electric mixer but ,if the butter is soft enough, it's easier to just mix together with a spoon.
4.) Once well mixed, add the chocolate chips :P

5.) Place muffin papers in the muffin tin and fill nearly to the top (they don't rise as much as normal muffins)

6.) Bake for 35 minutes or until you can stick a toothpick into it and it'll come out clean. Makes about 18 medium sized muffins. Enjoy =)

Dutch Butter Bars

Ingredients:
1 1/4 plus 2 tablespoons all-purpose flour
pinch of salt
1 cup (2 sticks) unsalted butter
3/4 cups plus 2 teaspoons sugar
2 teaspoons vanilla extract
1 large egg, lightly beaten with a fork, at room temp.
1/4 teaspoon ground cinnamon
1 egg white for glazing
Directions
1. Preheat oven to 350 and butter/grease an 8" square baking pan.
2.Mix (the recipe says to sift but I was feeling lazy and it works just fine) flour and salt together in a bowl - set aside. 
3. Now, with an electric mixer, cream the butter, 3/4 cup sugar and vanilla in a mixing bowl until light and fluffy - about 2 mins - stop occasionally to scape the  sides with a spatula
4.Add the egg and beat until well incorporated

5. Add the dry ingredients. I like to just mix them in with a spoon but the recipe suggests mixing with an electric mixer - so,it's up to you.

6. Smooth the dough evenly into the 8" pan

7. Mix the 1/4 teaspoon cinnamon with 2 teaspoons sugar. Then separate the egg white from the yolk and pour on top of the dough. Move the pan from side to side to completely coat. Make sure you pour off any excess egg white..

8.Sprinkle the cinnamon sugar on top. Bake the bars at 350 for a minimum of 30mins. It should be firm to the touch and a golden brown color.

9. Reduce heat to 250 and butter a cookie sheet. Take the pan out of the oven, using a sharp knife,cut into bars as large or as small as you'd like [but more evenly than mine!] and let sit in the pan about 15mins until trying to remove.

10.After 15 mins remove the bars and place them on the cookie sheet about an inch apart.

11.Place cookie sheet in the over (heated to 250) and let bake for an hour or until golden brown and crisp around the edges.

12.When they're done, remove from oven and cool on a rack. Store in an air tight container - their flavor improves in time. Enjoy :)

This recipe comes from the "All-Butter, Fresh Cream, Sugar-Packed, No Holds Barred, Baking Book" by Judy Rosenberg. It's an awesome book!