Chocolate Chip Muffins

I recently needed a homemade treat for Teacher Appreciation at my child's school. I was inspired by a recipe I saw on www.littlesweetbaker.com and decided to bake some chocolate chip muffins for "there's muffin like a great teacher" and they were a hit. Many compliments from the teachers. They are very simple to make and packed full of chocolate chips. A great muffin to share or keep all to yourself. Enjoy!

Ingredients

• 2 1/2 cups all purpose, unbleached flour
• 1 tbsp baking powder
• 1 tsp baking soda  
• 1/2 tsp salt, if using unsalted butter
• 1/2 cup (1 stick) butter, melted and cooled
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk  
• 1 tbsp vanilla extract  
• 1 1/2 cup mini chocolate chips

Directions

Preheat the oven to 425 degrees. Line a muffin pan with liners. In a large bowl combine the flour, baking powder, baking soda, salt, and chocolate chips. Set aside. In a medium mixing bowl whisk together the melted butter, sugar, eggs, buttermilk, and vanilla. Slowly add to bowl of dry ingredients. Mix until just combined. Do not over mix. Fill each muffin cup 3/4 of the way. Bake at 425 degrees for 5 minutes and then reduce the heat to 375 degrees. Bake 13-15 more minutes or until a toothpick inserted in the center comes out clean. Let cool 5-10 minutes before enjoying warm or cool completely and store in an airtight container. Enjoy!

Mexican Chicken and Rice Salad

I am officially in love with a salad. I typically treat salad as a quick side dish for weekday dinners. This salad proves to be a meal in itself loaded with Mexican flavor. It is healthy and hearty, too. Can't go wrong with that. You can also tweak it to fit your personal diet.  

Ingredients

• 1 lb chicken cut into bite size pieces (hint: it's easier to cut raw chicken if you place it in the freezer 30 - 60 minutes before you plan to cut it and use it) 
• 1 package taco seasoning (I prefer low sodium)
• olive oil
• 1 bell pepper chopped  
• 1 cup grape tomatoes halved
• 6 green onions sliced
• 1/2 cup frozen corn
• 1 1/2 cups cooked rice (I used a long grain white rice) 
• 1/2 cup cilantro roughly chopped
• 1 avacado diced
• juice of one lemon 
• juice of one lime

Directions

In a large skillet heat 1 tablespoon olive oil on medium heat. Add the diced chicken and sprinkle with 3/4 of the taco seasoning package. Cook chicken about 10 minutes or until done. Remove the chicken to a large bowl. In the same skillet add the frozen corn and cook on medium for about 4 minutes. Add the corn into the bowl with the chicken. Next, add all your remaining ingredients into the bowl and stir. Serve warm. Enjoy! 

Chicken with Spinach and Pasta

During the week I enjoy a quick, easy, and healthy dinner. This dish is loaded with chicken, spinach, marinara sauce, and pasta. A flavorful and easy combination. It is also a versatile dish. You can substitute gluten free pasta or skip the pasta all together. Perfect for a gluten free, Whole 30, or Paleo diet. Enjoy! 

Ingredients

• 1 pound chicken cut into chunks
• 2 cups uncooked spinach
• 1 cup marinara sauce  
• 12 ounces cooked pasta of your choice
• salt
• pepper
• garlic powder
• olive oil
• parmesan or mozzarella cheese, optional

Directions

In a large skillet heat enough olive oil to coat the bottom of the skillet, about 1 tablespoon, on medium to medium high heat. Season the chicken with salt, pepper, and garlic powder. Add the chicken to the heated skillet and cook until no longer pink in center, about 12 minutes. Remove the chicken from the pan. Add 1/2 tablespoon of olive oil to the skillet. Next add the spinach and wilt down. Place the chicken back in the skillet and combine 1 cup marinara sauce and the cooked pasta. Mix until combined. You can garnish with parmesan or mozzarella cheese. Enjoy! 

Gluten Free Monster Cookies

I'm in love with monster cookies. Easy to make, especially with kids, and loaded with delicious flavor. When a friend of mine needed to change her daughter's diet to be gluten free I decided to come up with a gluten free version of monster cookies. They turned out chewy and full of the same yummy flavor. Nobody is missing the flour in these cookies. 

Ingredients

• 1/2 cup (1 stick) butter, softened  
• 1 cup brown sugar
• 1/2 cup peanut butter
• 1 large egg
• 2 teaspoons vanilla
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 cups rolled oats
• 1 cup chocolate chips
• 1 cup M&Ms (I used mini) 

Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In large mixing bowl or stand mixer cream together the butter and brown sugar. Scrape down the side of the bowl and mix in the peanut butter. Next beat in the egg and vanilla. Then mix in the cornstarch, baking soda, and baking powder until combined. By hand stir in the oats. Once well combined mix in by hand the M&Ms and chocolate chips. Using a tablespoon scoop dough onto the parchment lined cookie sheet. Space the cookies about three inches apart since they will spread some when baking. 

Bake in the oven for about 9 minutes. You want the edges to be lightly brown and the tops to look slightly undercooked. Take out of the oven and let the cookies cool for 5 minutes on the baking sheet before removing to a counter to continue to cool. Store in an airtight container. Enjoy! 

Sweet Potato Bites

I feel like I'm always trying to mix things up when it comes to side dishes. Salads are my go to for most meals but that can get boring. Sweet potatoes are not always on my radar but when I remembered I had some in the fridge I thought I would try something new by adding in Italian seasoning for extra flavor. I loved how they turned out and it pairs great with a steak. Enjoy!

Ingredients

• 2 sweet potatoes diced into large bite size pieces
• 1 1/2 -  2 tablespoons olive oil
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons Italian seasoning (I like McCormicks because there are no additives)
• 1/2 teaspoon black pepper

Directions

Preheat your oven to 400 degrees. Line a large rimmed baking sheet with foil. In a medium mixing bowl whisk together the olive oil, sea salt, Italian seasoning, and black pepper. Add in the sweet potatoes and stir, you might need to use your hands, until the sweet potatoes are well coated. Place the sweet potatoes on the baking sheet in a single layer. Bake for 45 minutes. Enjoy! 

Monster Cookies

With all the leftover Easter candy in our house I decided I needed to put it to good use. I have never tried Monster Cookies before and stumbled across this recipe from www.lovegrowswild.com. It is super easy and packed full of chocolate chips, M&Ms, peanut butter, and oats. You really can't go wrong with that combination. Enjoy! 

Ingredients

• 1/2 cup butter, softened  
• 1 cup light brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla
• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch  
• 1/4 teaspoon baking powder
• 1 1/2 cups rolled oats
• 1 cup chocolate chips
• 1 cup M&Ms

Directions

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. In a small/medium mixing bowl combine the flour, baking soda, cornstarch, and baking powder and then set aside. In a large mixing bowl or stand mixer cream together the butter and brown sugar. Scrape down the sides of the bowl and mix in the peanut butter. Continue to scrape down the sides of the bowl as needed. Add in the egg and vanilla and mix well. Slowly add in the flour mixture until just combined. Stirring by hand mix in the chocolate chips, M&Ms, and oats. Using a 1/4 measuring cup scoop out dough and form into a ball and place on the parchment lined cookie sheet. 

Space the cookies a few inches apart. I had about 6 cookies to a sheet. Bake 11-13 minutes. You want the edges slightly brown and the top of the cookies will look undercooked. Take out of the oven and let cool on the cookie sheet for 5 minutes. Remove from cookie sheet and cool on wire rack or counter. Makes about 15 cookies. Enjoy! 

Banana Bread

Banana bread is a staple in my house. My oldest would eat it everyday if she could. I do try to change up her breakfast here and there. I enjoy this recipe because it is fail proof and simple to make. My kids like getting involved and mashing the bananas. Hope your family enjoys it as much as mine. Enjoy! 

Ingredients

• 1/2 cup of butter softened
• 3/4 cup light brown sugar
• 2 eggs
• 1/2 tsp vanilla
• 3 ripe bananas slightly mashed
• 2 cups flour
• 1 tsp baking soda

Directions

Preheat your oven to 350 degrees. Lightly grease a loaf pan with the wrapper from the softened butter. In a large mixing bowl or stand mixer combine the butter and brown sugar. Mix until creamy. Next mix in the eggs and vanilla. Then add in the bananas and mix. Last add in the flour and baking soda and mix until combined. Pour batter in to the loaf pan and bake for 60-65 minutes or until a knife inserted in the middle of the loaf comes out clean. Cool in the pan for at least 10 minutes and then remove the bread and cool on a wire rack or plate. Once cooled enjoy a slice or wrap and store in the refrigerator up to a week, if it lasts that long. Enjoy!

Easter Muddy Buddies

I love Easter time. So many cute treats to make and share. This twist on Muddy Buddies makes a great treat to share with friends and family. I found the cute bunny marshmallows at Target and love the look it gives. 

Ingredients

• 9 cups of Rice Chex Cereal
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1/4 cup butter
• 1 bag Easter M&M candies
• 1 bag mini or Easter themed marshmallows

Directions

Line a baking sheet with wax paper. In a large bowl measure out the cereal and set aside. Using a microwave safe bowl, microwave the chocolate chips, peanut butter, and butter for 1 minute. Stir and if still lumpy microwave for an additional 30 seconds. You want the mixture to be smooth. Pour the mixture over the cereal and gently stir until all the cereal is coated. Transfer the cereal to a 2 gallon ziplock bag and add the powdered sugar. Seal the bag tightly and shake until all the cereal is coated with the powdered sugar. Spread the cereal out onto the baking sheet and let cool. Sprinkle with the M&Ms and marshmallows. Store in an airtight container. Enjoy!

 

Chocolate Raspberry Bark

A simple dessert or treat to satisfy your chocolate craving. 

I love this simple dessert. It is easy to make and won't break the calorie count in your day. Filled with dark chocolate and fresh raspberries, it might be hard to eat just one piece.  

Ingredients

• 12 ounces dark chocolate  
• 6 ounces fresh raspberries washed and sliced in half

Directions

Line an 8 x 8 baking pan with parchment paper. Melt the chocolate according to the package. I place mine in a microwave safe mixing bowl and microwave in 30 second intervals, stirring after each one until the chocolate is smooth. Pour the chocolate in the parchment lined baking pan. Place the raspberries on top. 

Place the pan in the fridge for 2 hours or until the chocolate is hard. When ready to serve remove parchment paper from the pan and peal away from the chocolate. Cut the chocolate into squares or break it into chunks. They won't be perfectly shaped but they will still taste delicious.  Enjoy!

Oven Roasted Green Beans with Grape Tomatoes

A quick and healthy side dish. 

I enjoy this quick and easy recipe because it is healthy and makes a great side dish. Pair it with grilled chicken or steak or add in toasted sliced almonds and crumbled bacon for a meal on its own. 

Ingredients

• 1 pound fresh green beans. Washed and ends snapped off. 
• 1 cup grape tomatoes washed and sliced in half. 
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl combine green beans and olive oil. Mix until green beans are completely coated with olive oil. Season with salt and pepper. Place on the baking sheet and cook in the oven for 15 minutes. Take out of oven and add in tomatoes. Place back in the oven for 10 minutes. Take out of the oven and serve warm. Enjoy! 

Chocolate Chip Cupcakes with Cookie Dough Buttercream

I am in love with this delicious cupcake. The taste of chocolate chips and cookie dough buttercream make for a unique and delectable cupcake. I used the recipe from www.thebakerupstairs.com and will be making them again. Hope you give them a try the next time you want to make cupcakes. Enjoy!

Cupcake Ingredients

• 1 1/2 cups cake flour
• 1 1/2 cups all purpose flour
• 1 3/4 cups sugar
• 2 1/2 teaspoons baking powder
• 1 cup salted butter, cold, cut into small cubes (if using unsalted butter, add in 1 teaspoon of salt)
• 4 eggs
• 1 1/2 cup milk
• 2 teaspoons vanilla extract
• 6 ounces mini chocolate chips

Cupcake Directions

Preheat your over to 350 degrees. Line two muffin tins with paper liners. In a stand mixer bowl or large bowl, whisk together the flours, sugar, and baking powder. Next, add in the butter and mix until the mixture resembles coarse crumbs. Then, add the eggs one at a time, beating well after each addition. Combine the milk and vanilla in a measuring cup and add half of the mixture to the flour mixture. Mix until smooth and then add the other half of the milk mixture and beat until smooth. Fold in the chocolate chips. Do not use the mixer. Fill your paper liners 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan.

Cookie Dough Buttercream Ingredients

• 3 sticks softened salted butter (if using unsalted, add 1/2 teaspoon of salt to recipe)
• 3/4 cup light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 1/2 - 4 cups of powdered sugar

Cookie Dough Buttercream Directions

In a large mixing bowl combine the butter and brown sugar and beat until fluffy. Add the milk and vanilla and beat to combine. Next, add the powdered sugar and beat until fluffy. Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.

Rosemary Lemon Marinated Grilled Chicken

With warmer weather on the horizon, I've been anxious to fire up the grill and make some grilled chicken. I enjoy grilled chicken because you can make a ton and use the leftovers during the week in salads and sandwiches. With this particular grilled chicken, I made an easy marinade that brings flavor to the chicken and keeps it healthy and light. Enjoy! 

Ingredients

• 2 sprigs of fresh rosemary
• 2 medium size lemons
• 3 gloves of garlic
• 1 teaspoon sea salt
• 1/2 teaspoon coarse black pepper
• 1 pound boneless chicken breasts

Directions

Remove the rosemary from the stem and coarsely chop. Place in a small mixing bowl. Next, coarsely chop the garlic and add to the mixing bowl. Squeeze the juice of the two lemons in the bowl and add in the salt and pepper. Mix all together. Then, place the chicken in a baking dish and rub the marinade all over the chicken.

Cover with plastic wrap and let it marinate in the fridge for at least an hour. Last, grill your chicken for about 7-8 minutes a side on medium heat or until completely cooked through. Enjoy! 

Taco Soup

An easy crockpot soup that makes plenty for a crowd or leftovers. 

Taco soup is one of my favorite go to meals. You can easily dump everything in a crockpot and be done. Top with your favorite toppings like sour cream, cheese, and tortilla chips. 

Ingredients  

• 1 pound ground beef or ground turkey
• 1 8 oz. can of tomato sauce
• 2 10 oz. cans of diced tomatoes with green chilies  
• 1 15 oz. can of black beans  (drained and washed)
• 1 15 oz. can of kidney (red) beans (drained and washed)
• 1 cup frozen corn
• 1 taco seasoning packet
• 1 cup water

Directions

In a skillet, brown the meat and then drain the fat. In a crockpot, place all of your ingredients, including the meat. 

Stir well and cover. Cook on high for 4 hours or low for 8 hours.  Serve with your favorite toppings. I enjoy mine with a garnish of shredded cheese. Enjoy!

M&M Granola Bites

These granola bites are filled with protein and chocolate. 

I came across the recipe for these granola bites from Like Mother Like Daughter  (http://lmld.org) and I am loving them. They are packed with peanut butter, chocolate, and oats. A great snack to make for kids and even yourself. I'm finding myself popping them in my mouth anytime I need a midday snack. Give them a try and if you have kids, this is a great recipe to make with them. 

Ingredients

• 1 1/4 cups rolled oats
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1/3 cup mini chocolate chips
• 1/3 cup M&Ms (I used regular because I still have some leftover from Valentine's Day. I recommend mini M&Ms because they are easier to work in with the dough.) 

Directions

In a medium mixing bowl, combine the rolled oats, peanut butter, and honey. Stir with a fork. Next add in the chocolate chips and M&Ms and mix. Once well mixed, take the dough and roll into 1 inch balls between your hands. Place the balls on a cookie sheet lined with parchment paper.

Place the cookie sheet in the fridge and let the granola bits set, about 30 minutes. Store in the fridge in an air tight container. Enjoy! 

Oven Baked Lemon Chicken with Green Beans

A light and easy chicken dish that is packed with flavor. 

During the week, my household eats chicken for most meals. It is my go to meat because it is healthy and quick to cook up in many different ways. Today, I'm sharing my recipe for a baked lemon chicken that can be paired with many different side items. I enjoy it with green beans but you could easily do asparagus. If you want to add a carb alongside your meal, this pairs nicely with plain long grain rice. Enjoy! 

Ingredients (serves 2-3) 

• 3 chicken breasts
• 1  1/2 large lemon
• salt
• pepper
• dried rosemary
• dried thyme
• olive oil

Directions

Coat a 9x13 baking dish with about 1/2 - 1 tablespoon olive oil. Enough to coat the bottom of the dish. Place chicken breast in the dish and season with salt, pepper, dried rosemary, and dried thyme. Turn chicken over and repeat the seasoning. Next, cut your lemon in half and squeeze the juice of one half over the chicken. Then, slice the remaining lemon and place slices on top of the chicken. At this point you can either place the dish in the fridge for about an hour to marinate or place directly in a 350 degree oven and bake for 35-40 minutes or until the juice runs clear. 

All seasoned up and ready for the oven. 

If you plan to add fresh greens beans, clean and remove the ends. Then, with 15 minutes remaining in the baking of the chicken dish, add the green beans to the dish.  

Chicken partially cooked with green beans added. 

Continue baking the chicken in the oven once the green beans have been added. Once the juice run clear (35-40 minutes for the total baking process) serve and enjoy. 

Chicken with Bell Peppers and Marinara Sauce

A simple, healthy, and easy weeknight meal.

In my household, our weeknights can be hectic and it is difficult to always make a healthy, easy, and tasty meal. I love this meal because it is quick and delicious. It can be paired with pasta or just a salad to keep it light. 

Ingredients (serves 2)

• 3/4 pound of chicken tenders (approximately 3 chicken tenders per person.)
• 1 1/2 bell peppers sliced (I like using an array of colors but you can stick to one color.)
• 1/2 - 3/4 a cup of your favorite pasta sauce (my favorite is Newman's Own Sockarooni sauce. It is loaded with flavor.) 
• salt
• pepper
• garlic powder
• extra virgin olive oil

Using a large skillet, heat 1/2 - 1 tablespoon of extra virgin olive oil, enough to coat the bottom of your skillet, over medium heat. Season both sides of the chicken tenders with salt, pepper, and garlic powder. Place chicken in the warm skillet. Cook chicken 5-7 minutes a side.

While the chicken is cooking, wash and slice the bell peppers. Once the chicken is done cooking, remove from skillet and add bell peppers. Cook bell peppers for about 5-7 minutes or until slightly tender. Leaving the bell peppers in the skillet, add the chicken back in. Pour in the pasta sauce and stir. Then, place heat on low. Allow to simmer about 10 minutes. Serve with pasta and/or salad. Enjoy!

Vanilla Cupcakes with Strawberry Frosting

A delicious and light cupcake with fresh strawberry frosting.

Vanilla Cupcake Ingredients

• 1 1/4 cups all purpose flour unbleached
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup (one stick) of softened salted butter (if using unsalted, add 1/4 teaspoon of salt to recipe)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream

Cupcake Directions

Preheat your over to 350 degrees. Line one muffin tin with 12 cupcake liners.

In a medium bowl, combine the first 3 ingredients (flour, baking powder, and baking soda). If you are using unsalted butter, add the salt at this time. Set aside. In a large bowl, using an electric or stand mixer on medium speed, beat eggs for about 2 minutes. Once they are light and creamy, add the butter and vanilla. Beat on low speed for about 1 minute, or until well blended. Next, add the dry ingredients and beat on low until blended. Do not over mix. Last add the sour cream and beat until smooth.

Fill each cupcake liner about 3/4 the way full with batter. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

Strawberry Frosting Ingredients

• 1 cup strawberries washed and sliced
• 3 cups confectionery sugar
• 1 cup (2 sticks) softened butter
• 1 1/2 teaspoons vanilla

Strawberry Frosting Directions

Using a food processor, puree your strawberries. In a large mixing bowl, using an electric or stand mixer on medium speed, cream the butter for about 2 minutes. Next, add in one cup of confectionery sugar and mix until combined. Then, add another cup of confectionery sugar and beat until smooth. Add in 1/2 cup of the strawberry puree and beat until smooth. Add the remaining sugar and vanilla and beat until smooth.  At this time, check your frosting consistency. If it need to be more stiff (better for piping), add more confectionery sugar. If it needs to be more creamier, add more puree. Place your frosting in a piping bag using a tip of your choice. Pipe on your frosting using a swirling motion. Once complete, place cupcakes in the refrigerator until ready to serve. Enjoy!

Valentine's Smores Snack Mix

This recipe is courtesy of www.anightowlblog.com

A fun an easy snack mix to share with all you love. 

Combine equal parts of marshmallows, M&M's, and vanilla cupcake Goldfish. The kids and adults will love it.

Chocolate Covered Strawberries

Nothing says Valentine's Day like chocolate covered strawberries. They are super easy to make and delicious to eat. 

Ingredients  

15 strawberries (washed and dried)

1 1/2 cups semisweet chocolate chips

a small pat of butter

Directions

Line a cookie sheet with wax paper. Place chocolate chips in a double broiler. If you do not have one you can easily create your own with a saucepan and ceramic mixing bowl.

Fill 1/3 of the saucepan with water and place the mixing bowl on top. Next, place the chocolate chips and butter in the bowl and turn the heat on low. It will take sometime for the chocolate to melt but you want low heat to keep the chocolate from burning. During the heating process, you want to stir the chocolate frequently. I typically keep a hot pad near by because the mixing bowl will get hot. After the chocolate has melted turn the heat off. I then tilt my mixing bowl and scrape the chocolate down.  Now it is time for the strawberries. It is very important that the strawberries are dry. If not, it makes it difficult for the chocolate to stick to the strawberries. Dip your strawberries one at a time in the chocolate. While dipping, rotate the strawberry around to make sure you get an even coating. Then, place your chocolate covered strawberries on the wax covered cookie sheet. Once all strawberries have been dipped, place the cookie sheet in the refrigerator for the chocolate to harden, about 1-2hours. 

Valentine Blondies

I am very excited to share my blondie recipe with you. Blondies are an easy treat to make. You can make them ahead of time and it feeds a crowd. They are loaded with chocolate chips and M&Ms. Can't go wrong with that.

Ingredients

1/2 cup softened butter (I prefer using salted butter but you can use unsalted. Add in 1/2 teaspoon if you use unsalted.)

1 1/2 cups packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 1/2 cups all purpose flour (I prefer unbleached)

3/4 cup semi sweet chocolate chips

3/4 cup M&M's Valentine Mix

Directions

Preheat your over to 350 degrees. Grease a 9 x 13 baking dish.

Using a stand mixer (or hand held mixer) beat together the butter and brown sugar until creamy. Add in the eggs and vanilla and beat until combined. Next, add in your flour and baking powder (if using unsalted butter, add in your salt at this time) mix until blended. Remove your bowl from the mixer and stir in the chocolate chips and M&M's. Make sure to stir these in and not use the mixer.

Pour the batter into the baking dish and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan. Cut into 24 squares and enjoy.