Monday, December 31, 2012

Skinny Laughing Cow Chicken

I love Laughing Cow cheeses.  I usually spread it over a slice of toasted whole wheat bread for a healthy breakfast.  The light cheeses are about 35 calories for a wedge, and are full of flavor.

I wanted to make a light dinner for a girls night I hosted, and I came up with an adapted version of this Skinny Chicken using the Laughing Cow wedges.  Served with a side salad, this was a low fat meal!

You'll need:
3 large chicken breasts
3 light laughing cow wedges (I used the herb & garlic)
1/4 cup of your favorite bread crumbs.  

1.  Using a meat mallet, pound the chicken breasts so they are tender and thinner.
2.  Spread 1 wedge of Laughing Cow on each chicken breast.  Sprinkle parsley over cheese.
3.  Roll up the chicken breast.  If needed use toothpicks to keep rolled up. 
4.  Use cooking spray, spray the outside of the chicken breasts and roll in the bread crumbs.
5.  Over medium heat, take a large pan and heat olive oil (about 2 tablespoons).  Sear the chicken breasts on each side (for about 3 minutes on both sides).
6.  Bake in oven at 400 degrees for about 20 minutes or until fully cooked. 



Saturday, December 22, 2012

Cinnamon Roll Sugar Cookies

Not too long ago, one of my all time favorite bloggers (Katrina from In Katrina's Kitchen) had a guest blogger that whipped up some Cinnamon Roll Cookies.

I was saving the recipe for a special occasion, and they were totally worth the wait!  It was like an extraordinary, amazing sugar cookie.  

Cinnamon Roll Sugar Cookies!

You'll need:

1 package of sugar cookie mix
1 stick of butter, softened to room temp
1/4 cup of flour
1 egg
1 tablespoon of butter, melted
1/4 cup of sugar
1 tablespoon of cinnamon

For the frosting (optional - I skipped out because the cookies were so delicious without it!)

3/4 cup of powdered sugar
1 tablespoon of milk


1. In your stand mixer, blend cookie mix, softened butter, flour, and egg until dough forms.
2. On a floured surface, roll dough to about ¼-inch thickness.
3. Brush with melted butter
4. In a small bowl, mix together sugar and cinnamon. Spread evenly over dough.
5. Begin to roll up dough, starting at the long side. (if the dough tears, just pinch back together)
6. Cut dough in half.
7. Wrap in plastic wrap and pop dough in the freezer for 30 minutes (until firm – not hard, too hard will cause breaking when you cut it).
8. Heat oven to 375F degrees.
9. Cover your baking sheet with parchment paper.
10. Take dough out of freezer and begin cutting into ¾-inch slices.
11. If dough tears a little as you cut it, just pinch it together a little with your fingers.
12. Place slices about 2 inches apart on cookie sheet.
13. Bake for 10 minutes

For the frosting (optional):
1. In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary).
2. Drizzle over cooled cookies



Tuesday, December 18, 2012

Favorite Brownie Recipe!

I have made many brownie recipes in my life.  I am finally ready to commit to this brownie recipe for any time I need a fudgey, delicious and traditional brownie recipe. 

Of course I'm going to try to change it up sometimes (I see an oreo truffle top brownie in my future), but this recipe is amazing.  Thank you Pillsbury!! 

You'll need:
2 sticks of butter
2 cups of sugar
4 eggs
2 teaspoons of vanilla
1 cup of flour
1/2 cup of cocoa
1/2 teaspoon salt
1 cup of chocolate chips  (I always add an extra 1/4 cup of chocolate chips to anything)

1. Preheat oven to 325.
2. In a small saucepan, melt butter over low heat.
3.  Once melted, allow to slightly cool. (I put mine in the fridge while I got the rest of the ingredients out)
4.  Beat eggs and sugar together using the whisk attachment on your standmixer.  Add butter.
5.  Add in the vanilla and mix.
6.  Add the flour, cocoa, salt.  Mix well.
7.  Fold in chocolate chips
8.  Spread in a very well buttered pan (9x13) 
9.  Bake for 35-40 minutes!

Santa Hat Brownies!!!

To add Holiday Cheer:
1 container of frosting
1 pint of strawberries
1 small bag of mini-marshmallows

1. Cut the bottom of strawberries to make a flat bottom.  Dry off the bottom of strawberry using paper towel.
2.  Dip the tip of strawberry in frosting. Put frosting on bottom of strawberry, press onto brownie.  
3.  Add a marshmallow to the top of strawberry (the initial frosting you put on the tip will keep it there!)


Wednesday, December 12, 2012

Cream Cheese Brownie Batter Dip

I love raw cookie dough, cake batter, and brownie batter.

When Melanie (from Mel's Kitchen Cafe) posted a brownie batter dip I could eat without getting sick, I knew I had to make it for my best friends at our annual Christmas party!

I think this ended up being super popular because you could eat with relatively healthy foods (strawberries, apple slices, pretzels, marshmallows, graham crackers).  I served mine with all 5, but I noticed people loved the fruit and the marshmallow+graham combo  the very best.

You'll Need:
8 ounces of cream cheese, softened
4 tablespoons of butter, softened
2 cups of powdered sugar
5 tablespoons of flour
5 tablespoons of cocoa powder
2 tablespoons of brown sugar
1 teaspoon vanilla
3 tablespoons of milk
Chocolate Chip for garnishments
(Your favorite items to dip!)

1.  In a stand mixer, whip cream cheese and butter until soft and fluffy.
2.  Add in powdered sugar.  Mix well until smooth.
3.  Add in flour, cocoa, brown sugar, vanilla and milk.  Mix until fluffy and smooth.  If you prefer a thicker consistency add more milk or powdered sugar. 
4.  Garnish with chocolate chips


Sunday, December 9, 2012

Buffalo Chicken Taquitos

I love my buffalo chicken calzone - so this similar version was great to make for our annual Christmas party!  I actually didn't even get a chance to eat one because they were GONE so soon.  I guess I'll just have to make them again :)

You'll need:
2 tablespoons of butter
1 teaspoon of garlic powder
1 teaspoon of Tony's or Lawry's (or any cajun seasoning)
1/4 teaspoon of salt
1 bag of mozzarella cheese (2 cups)
4 ounces of cream cheese (softened)
1/3 to 1/2 cup of hot sauce (I love Frank's!)
1/3 cup of milk
4 cups of chicken, cooked and shredded (for me, this was about 7 frozen chicken breasts)
16 flour tortillas (small size)
2 teaspoons of olive oil

1.  Preheat oven to 425
2.  In a saucepan, melt butter over medium heat.
3.  Add in salt, Tony's, and garlic powder.  Stir for 1 minute.
4.  Add softened cream cheese and stir until melted and completely combine with butter
5.  Whisk hot sauce and milk and simmer for 5-8 minutes.
6.  Combine chicken, sauce, and mozzarella cheese using stand mixer.
7.  Lay our tortilla, fill with about 1/4 cup of mix and roll up tightly.
8.  Place on greased baking sheet until chicken is gone.
9.  Brush taquitos with olive oil
10.  Bake for 15 minutes


Tuesday, December 4, 2012

Skinny Funfetti Dip

Obviously, I like have a major sweet tooth.  In fact, I have a mouth full of them!  However, if I can find a dessert that is skinny, and still hits the flavor my sweet tooth is craving - then I am in heaven.

Skinny funfetti dip with organic, fat-free
animal crackers (thanks, Costco)!
This week my girl friends and I had our weekly girls night, but instead of grabbing a glass of wine, dinner, or a movie - we decided to have a holiday night at a friends house!  We watched a Christmas movie (The Holiday - one of my favorites, especially since I love Cameron Diaz).  I decided to bring a dessert along!

Anyway, the funfetti dip was really popular. I can't believe how much six ladies ate!  Do you remember Dunkaroo's?  The flavor reminds me of these - my childhood favorite treat!
They also had a flavor with sprinkles
in the frosting - yum!!
You'll need:
1 box of funfetti cake mix (dry - do not make the mix)
1 light cool whip container (8 oz) - keep this in the fridge, not freezer
2 cups of fat free, plain yogurt

1. Pour yogurt and cool whip into stand mixer.  Start blending.
2. Slowly add the entire dry funfetti mix. 
3. Whip until completely smooth.  I had to put mine on high for a few minutes to fully get it blended and with no bumps.  If you taste yogurt in it, it's not mixed well enough.
4. Put in fridge for 3 hours (or overnight)
5. Serve with fruit, animal crackers, or whatever your favorite thing to "dunk" is

Calorie Breakdown:
1/2 cup (24 servings)

  • Lite Cool Whip: 500 calories
  • Funfetti Cake Mix: 2160
  • Yogurt: 260 calories
  • Total = 2920 divided by 24 servings

120 calories for 1/2 cup serving!

During Christmas, I realize I am so blessed to have such a great group of girlfriends - some are really far (NYC, Denver, Pittsburgh), others around the state, and so blessed to have many great women within the Houston city limits.  Merry Christmas to my best girls and to you and yours!

THANK YOU: Kelly at Eat Yourself Skinny for this amazing recipe! 


Sunday, November 25, 2012

Pumpkin Cheesecake!

Thanksgiving is a time for family, food, and football.  Our friends have an annual Thanksgiving tailgate before the Texas A&M (my alma mater) game.  I have a lot to be thankful for this year, and every year: my wonderful husband, amazing family (and in-law family!), the best friends I could ever imagine, a great education, a job I love, and the cutest dog ever !  

I was assigned sweet potato casserole, and of course, dessert.  I wanted to make something fun for fall - and what better than Pumpkin Cheesecake?  I've never made it before, so I have nothing to compare it to, but it is delicious!  It's also the easiest cheesecake I've ever made!  You can also taste the pumpkin! Perfect for fall!   

You'll need:
2 packages (8 oz) of cream cheese - ROOM TEMP!
1/2 cup of white sugar
1 teaspoon vanilla
2 eggs
1 graham cracker crust (I used a 10 inch)
1/2 cup of pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
2 pinches of cloves

1. Preheat oven to 325
2.  In your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla, and sugar.  Blend in 1 egg at  time.
3. Remove one cup of the batter and spread on the bottom of the crust.  Leave to the side.
4. Add pumpkin and spices to the remainder of the cream cheese batter until well blended.  Gently add over the batter already in the crust.
5.  Bake for about 45 minutes (your oven time will vary, especially if you use an 8 inch crust)
6.  Allow to cool and then put in fridge for a minimum of 3 hours, or overnight.
7.  Add whipping topping, if desired at time of serving.

What are you thankful for? 

Friday, November 23, 2012

Rich Thick & Chewy Chocolate Chip Cookie Bars

I've made and eaten probably over 100 different chocolate chip cookie recipes throughout my life.  It is probably my favorite dessert - a classic.  

My qualifications for a perfect cookie are rich, thick and chewy!  Here is my staple recipe because it makes a smaller portion, and is super delicious.  I decided to try a "remix" of the same recipe.
Seriously rich, thick, chewy!  The best!

You'll Need:
2 cups + 1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon baking soda
11 tablespoons of butter, melted (and slightly cooled)
1 cup of brown sugar
1/2 cup of white sugar
1 egg
1 egg yolk
2 teaspoons of vanilla extract
1 package of your favorite chocolate chips (about 2 cups)

You'll need to:
1. Preheat oven to 325 degrees.
2.  Line a 9x13 pan with foil, and spray with  nonstick cooking spray.
3.  Using your stand mixer, beat butter and sugars until well combined.  Once combined, add the egg, egg yolk, and vanilla.  
4.  Mix the flour, salt, baking soda using a spatula.  Do not over-mix, just until the ingredients are combined is perfect.
5.  Fold in the chocolate chips  and spoon the batter into your pan.
6.  Bake for 25-27 minutes.  Allow to cool to room temperature.  
7.  Once cool, cut into 2 inch squares and serve.


Thursday, November 15, 2012

Starbucks Pumpkin Bread

I love pumpkin bread from Starbucks - I'm pretty sure that is the only sweet on earth that I prefer over chocolate.

This easy recipe I made for my office Thanksgiving potluck.  I got several requests for the recipe :)

You'll Need:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
4 eggs
1 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup of pumpkin puree  (you can add up to 1 1/4 cups if you LOVE the flavor of pumpkin, and prefer it to be less sweet)
3/4 cup of oil (I used vegetable oil, but canola works too!)

1.  Preheat oven to 350.  Butter/spray loaf pan (mine is 10x4)
2.  Combine flour, soda, powder, spices and salt in a bowl.  
3.  Using an electric mixer, beat the sugar, vanilla and eggs.  Add the pumpking and the oil - mix well.
4.  Add the dry ingredients until smooth. 
5. Pour into a prepared loaf pan.
6. Bake 55-60 minutes.  Let cool in pan for about 10 minutes, then turn onto a cooling rack.



Sunday, November 11, 2012

Peanut Butter Mousse Cups!

I can't believe it's been almost a month since my last post.  I have been so busy traveling for work, and long hours that my little blog has unfortunately been knocked off the priority list.  BUT I'm back!

This recipe I found from pinterest off of Erin (at the spiffy cookie) blog! It was awesome and easy!  I am loving these no-bake sweets!  

You'll Need:
8 oz of 2% vanilla chocolate chunk chobani greek yogurt
1/3 cup of sugar
2-3 teaspoons of honey (optional)
1/2 cup of cream peanut butter
8 oz lite cool whip
12 regular Reese's cups (chopped up)
*Note: If you do not like greek yogurt, substitute 4 tablespoons of cream cheese.  You can taste the greek yogurt in the final product, so if you are not a fan of this, it is best to use the substitution.  

1. Blend your yogurt and sugar using a mixer.  Add in the honey while it is blending. 
2. Place peanut butter in a microwave proof container and heat for 30 seconds until it's warm.  Add the peanut butter to the yogurt mixture and mix until all well combined.  
3.  Take the cool whip and slowly fold it in to the peanut butter yogurt mixture. 
4.  Chop up the peanut butter cups (I prefer them cut small - each cup cut into 8 parts)
5.  Spoon half the yogurt mixture into four jars, cups or ramekins.  Top with half of the chopped Reese's cups.  Then add a second layer, topping with the remainder of the peanut butter cups.
6.  Store in fridge until ready to eat!


Friday, October 12, 2012

Peanut Butter Ice-Cream

Sometimes all you need after a long day is a big scoop of ice-cream.

Peanut Butter Ice-cream was what I had in mind, and whipped it up really quickly!  This was my first time to make this recipe (from my Cuisinart Ice-Cream Maker booklet), the only thing I would change is next time, buy some mini reeses peanut butter cups and throw them in! 

You'll need:
1 cup + 1 tablespoon of peanut butter (I used Peter Pan Reduced Fat)
2/3 cup of sugar
1 cup of milk (I used 1%, but the higher the fat the thicker the icecream)
2 cups of heavy cream
1 teaspoon of vanilla extract

You'll need to:
1. Mix the peanut butter and sugar in a bowl until well mixed.
2. Add milk and the mix until sugar has dissolved. Then add the whipping cream and vanilla.
3. Pour into ice-cream maker and mix for 25-30 minutes. 
4. Ta-da!


Sunday, September 30, 2012

Nutella Stuffed Chocolate Chip Cookies

Last football season, I made some oreo stuffed chocolate chip cookies that were a massive hit!  Since they were so popular (a friend of ours literally ran to get the last one - and then pumped his fist triumph)    I wanted to try Erin's Nutella version - Best.Decision.Ever.   

For someone so hopelessly addicted to chocolate this was amazing.  They were massive, delicious cookies gone all too quickly.

Here's what you need:
1 stick of butter
1/2 cup of shortening
3/4 cup of sugar
3/4 cup of brown sugar
1 tsp vanilla
2 eggs
2 1/4 cups of flour
1 tsp of baking soda
1 tsp of salt
1 - 12 oz package of your favorite chocolate chips
1 container of Nutella 

You'll Need to:
1. Cream butter, shortening and sugars all together
2. Add in vanilla and eggs - one at a time.  Mix until completely combined
3. Add flour, baking soda and salt.  Mix together
4. Stir in chocolate chips.
5. Form into smaller balls (I used a melon roller) and place on a greased cookie tray.
6. Flatten each cookie with the back of your hands or a spoon.
7. Put about one teaspoon of Nutella on each cookie.
8. Take a second cookie and sandwich the Nutella.
9. Bake for 12 minutes on 350 degrees.

Enjoy each and every calorie.


Sunday, September 2, 2012

Bridal Shower Fun!

One of my friends - Emily - is getting married in December!  I cannot wait - I just need to make sure I can still fit into my bridesmaid dress after eating so many cookies!!

I hosted (with help from my mom) a bridal shower for her over Labor day weekend!  Our moms are also great friends, so it was a really good time!  Since the shower was from 2-5, we had light snacks (sandwiches, fruit trey, veggie trey, 1 dip) and cake!  For drinks it was lemonade, iced-tea, and coffee!

Drinks Table!  Balloons hidden in back
Cake & Food Table! 
To start off, we made some lacy wedding invitations - complete with some envelopes also with lace!


Then, I had a craft day with my mom to make this wreath!  It was really easy, we bought everything at Hobby Lobby.  

The wreath was about $6, then we bought a bouquet of flowers for about $12, the letters were $1.99 each!  We painted the letters, plucked off the flowers off the greenery, and used hot glue.  It ended up being so simple and pretty!  My favorite decoration :)
Easy to make wreath!  And inexpensive! 

 During our craft day, we made the burlap banner - this was a cute idea to hang in front of our fireplace!  We have an open floor plan, so this was visible throughout the party!  So easy!! And I loved the clothes pins!
Mr. & Mrs. Welcome Banner!

This last minute addition was just for fun :)
We had this on the dessert table, along with a framed copy of the invite!

Finally, we had a game and a little activity before opening gifts.  The "recipe for a happy marriage" I bought some spoons and had everyone write some advice using sharpie.  Emily then read her "recipe" aloud.  It was fun and some of the mothers had some funny things to say with experience :).

Fun/Easy Game!
We also had a game "Points in Your Purse" which I made using Microsoft Word. It was fun and easy - and the winner won a bottle of red wine!!  If you want a copy of this game, email me and I'll send it to you!

For the favors we gave out Butterscotch Pretzel Chocolate Chip cookies which were SOO good!! I loved them way too much :). 
These are amazing - you should definitely try them!
It was a great shower, and super easy!


Saturday, September 1, 2012

Butterscotch Pretzel Chocolate Chip Cookies

Some things are just meant to be.  Last weekend my hubby and I were watching some old episodes of "The Office".  In the episode, the building offers everyone a free soft pretzel with unlimited toppings.  Michael got a little crazy, but I was seriously drooling.  

A few hours later I was pinning and came across Sally's Baking Addiction and her cookies made me melt.  I just knew those were the cookies I had been missing in my life.  It was fate.  I had to make them.  And since I was hosting one of my best friend's bridal shower in one week - I had to just hold out one week.

You'll Need:
1 1/2 sticks of butter, softened
1 cup of packed brown sugar
1/2 cup white sugar
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons of vanilla extract
2 cups + 2 tablespoons of all purpose flour
1/2 teaspoon baking soda
1/2 cup of chopped pretzels 
1/2 cup of your favorite chocolate chips
1/2 cup of butterscotch chips

1. Preheat oven to 325 degrees
2. Using a stand mixer, cream butter and sugars together until smooth.
3. Add egg and egg yolk, and vanilla - mix well.  
4. Mix in the baking soda, and very slowly (1/2 cup increments) add the flour. 
5. Fold in the chips and pretzels.
6. Chill the doug in the fridge for 10-15 minutes (how patient can you be?)
7. On an ungreased baking sheet or slipmat, bake for 10 minutes.

Keep dough chilled at all times, so keep the dough in the fridge between batches.  I feel like Sally and her beautiful blog know what's up so I made sure to follow directions

Sally also encourages to swap out any of the mix-ins as long as you do not go over 1 1/2 cups.  But I'm so loving this combination, I think I can't switch!

Thanks again Sally for your amazing recipe!  You rock!!


Monday, August 27, 2012

Red Velvet Cheesecake

One of my bestest best friends, Danni, had a birthday this past weekend.  She is obsessed with The Cheesecake Factory's Red Velvet Cheesecake (which if you saw her you wouldn't believe me because she's in great shape!), so I wanted to take a stab at making a homemade version.

I got really busy - so I ended up getting a little help from Duncan Hines on the red velvet part, but it was still great!  Plus no one seemed to notice.. hehehe!

My slight adaption is that The Cheesecake Factory's version has two layers of cheesecake, where i opted for one giant layer in the middle. 

ummm... seconds please?
You'll Need:
3 cream cheese packages, softened
1 1/4 granulated sugar
4 eggs, room temperature
3/4 cup heavy cream
1 tablespoon of vanilla

Red Velvet Cake:
1 box of Duncan Hines Red Velvet Cake
Add one additional egg than the box says (should be 4)
Double the amount of oil, but instead use melted butter 
Use milk instead of water (1 1/4 cup) 

3/4 cup of butter, room temp
8 oz of cream cheese
5 powdered sugar
2 tablespoons vanilla extract

Red Velvet Cake
1. Make the red velvet cake first.  Follow directions on the box, but add one extra egg.  Use milk instead of water.  Double the amount of oil but instead use melted butter.
2. Mix as usual and pour the batter into two round pans.
3. Cook on heat on the box (350) for the time stated on box (33 minutes)
4. Allow to cool completely, and level with a knife (be careful!). Save the top and gently form into crumbs to use for decor on the top.

1. Preheat oven 350.  Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. 
2. Put a pot of water to boil
3. Using an electric mixer, beat together the cream cheese and sugar until smooth.  Add one egg at a time, beating in between.  Add the heavy cream and vanilla extract.  Beat until completely smooth.
4.  Pour the batter into the pan.  Place the pan into a larger pan, and pour the boiling water into the larger pan until the water cover halfway up the cake pan.
5. Bake 45-55 minutes.  Turn off the oven, but leave the cheesecake in the oven for an additional hour. 
6. Chill overnight.     

1. Using a stand mixer, beat cream cheese and butter.  Slowly add in he powdered sugar, in half cup increments. 
2. Add the vanilla and mix to combine.  Increase speed until light and fluffy.

1. Put one layer of the red velvet cake on a plate.  Frost generously.
2. Put the cheesecake on top.  Frost generously.
3. Place the last layer of red velvet on top of the cheesecake.  Frost completely.
4. Using the crumbs from the red velvet cake to sprinkle on top.
5. Keep refrigerated! 

Happy birthday Danni!! :)


Friday, August 17, 2012

Mini Reese's Cup Cookies!

If you like peanut butter and chocolate then let your world be rocked with these cookies.  I seriously am turning into a cookie monster with my latest M&M cookies and warm skillet cookie

But these delicious peanut butter treats are amazing and super easy!

You'll Need:
1 1/4 cup of flower
1/2 teaspoon baking soda
6 tablespoons of softened butter
1/2 cup + 1 teaspoon sugar
1/2 cup + 1 teaspoon of brown sugar, packed
1/2 cup of creamy peanut butter
1 egg
1 1/2 teaspoons of vanilla extract
1 cup of chocolate chips 
1 cup Reese's peanut butter cups (Mini are found in 8oz bags in your candy isle)!

1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
2. Using electric mixer, beat sugar, butter and peanut butter until fluffy.
3. Beat in eggs and vanilla.
4. Slowly, add the flour and baking soda until all combined.
5. Add in the chocolate chips
6. Take large scoops of the dough on your prepared pan, and flatten the top out using the back of a spoon.
7.  Bake the cookies for 8 minutes, pull out and add the mini reese's cups, and pop back in the oven for three more minutes - that's a total of 11 minutes of baking time for you non math types :)!
8. Cool completely before serving and ENJOY!

Makes about 20 *big* cookies!


Saturday, August 4, 2012

Chocolate Chip Waffles

There is a constant great debate in our house on weekend mornings.  Waffles versus pancakes.  I am team pancakes, however, my husband would rather eat celery than pancakes.  Generally speaking, waffles always wins and I was disappointed until I found the most delicious chocolate chip waffle recipe.

These are amazing - they taste better than the williams sonoma mix I've been buying for years!

You'll Need:
2 cups of flour
1 teaspoon of salt
4 teaspoons of baking powdered
3 tablespoons of white sugar
2 eggs
1 1/2 cups of warm milk
1/3 cup butter, melted
2 teaspoons of vanilla extract
1 cup of your favorite chocolate chips 

1.  Preheat waffle iron.
2.  In a large bowl mix flour, salt, baking powder, sugar.  Set aside.
3.  In a separate bowl, beat the eggs.  Stir in milk, butter and vanilla.  Pour into the mixture and beat until blended.  Slowly add in the chocolate chips and mix.
4.  Pour batter into waffle iron.  Cook until golden and crisp.  Top with whip cream and serve immediately.

Makes ~11 giant waffles


Wednesday, August 1, 2012


I was singing along to "Part of Your World" when I realized:

My two favorites combined!

In honor of Ariel, here are a couple of my favorite RED desserts:

Back to baking!
Domesticated Duchess

Sunday, July 29, 2012

M&M Cookies

I love M&M cookies!  Growing up, my grandma in Florida would always make some around Christmas time using the red and green packs.  This is her amazing recipe that makes me nostalgic over dreaming of reindeers and spending time with family.

You'll Need:
1 cup sugar
1 cup of packed brown sugar
2/3 cup of shortenng
2/3 cups of butter (about 11 tablespoons)
2 teaspoons of vanilla
2 eggs
1 teaspoon of salt
1 teaspoon of baking soda
2 3/4 cups of flour
2 1/4 cups of M&Ms  (if you buy a 'large' bag of M&Ms you will have some extra)

1. Preheat oven to 350 degrees
2. Combine sugar, butter and shortening in a bowl.  Mix until smooth.
3. Add eggs and vanilla and beat in.
4.  Stir in salt, baking soda and slowly add in flour (I generally add flour in 1/2 cup increments).
5. Slowly fold in the candies
6.  Drop rounded spoonfuls onto an ungreased cookie sheet and bake for about 10-11 minutes, until the edges start to get brown.  Do not overcook!

Makes about 4-5 dozen cookies.

-Domesticated Duchess

Sunday, July 8, 2012

Peanut Butter Chocolate Chip Bars!

I have a tendency to overpack.  A major tendency :).  We had a group trip planned, so of course I overpacked for myself and for the snacks.  We spent an extra long weekend with friends (12 of us in all!) at a cabin doing all kinds of fun stuff - floating river, going to the water park, playing games, and eating.

It's really been one of the best weekends of summer!  These easy peanut butter bars were delicious and very mobile!

You'll Need:
3/4 cup of peanut butter
2 eggs
1 cup of packed brown sugar
2 cups of Bisquick mix
1 1/2 cups of chocolate chips

1. Preheat oven to 325 and prep 8 inch pan by spraying with cooking spray
2. Mix peanut butter and eggs until well blended.  Stir in the brown sugar until combined.
3. Stir in bisquick mix just until moistened, then stir in chocolate chips.
4. Spread mixture in prepared ban.  Bake for 40 minutes or until golden brown.    

Domesticated Duchess