Double Chocolate Cherry Dream Cookies

Are you ready for Valentine’s Day? You do know it’s Saturday, right? Ok, just making sure you knew.

I’ve never been a huge fan of Valentine’s Day. My mother in law used to call them “Hallmark Holidays“.  Of course she didn’t like much, but I tend to agree with her on this one. I’m pretty lucky in that my husband spoils me all the time, not just February 14th.

Aw

Also, I’m not very traditional. I hate cut flowers, chocolate is so cliché and cards are too corny for words. So yeah, I could really care less. For real. I’m not just saying that so I can get mad when I don’t get anything.

I know he feels like he has to do something. Probably so the guys don’t razz him. But personally, I think he should tell them they’re just jealous that their wives aren’t as easy-going and awesome as his wife. He can totally back that statement with the fact that he never once changed a diaper and the kids come to me to unclog the toilets. Just sayin.

That being said, I still love all the Valentine’s Day hoopla. I get all sorts of happy when I walk the holiday aisles at Target. And I love helping Nina put together the perfect Valentines treats for her class party. Oh my God I sound like a Martha Stewart wannabe. I know, I hear myself. Honestly, if Andrew would still let me, I’d send him to school with pretty little treats and TMNT cards for all the girls.

Sorry, I’m getting weepy thinking about my baby boy getting older.

Back to Valentine’s Day. I came across these NESTLÉ® TOLL HOUSE® Delightfulls while strolling the baking aisle the other day and could not resist myself. They screamed Valentine! And boy were they right!

These oversized cookies were so chewy and rich, yet not overly sweet. If you have a sweetie who needs a sweetie, I suggest giving these a try. I guarantee you’ll get a smooch for it.

Double Chocolate Cherry Dream Cookies

2 1/4 c. all-purpose flour
1/2 c. baking cocoa
1 tsp. baking soda
1/2 teaspoon salt
1 c. (2 sticks) butter or margarine, softened
1 c. packed brown sugar
3/4 c. granulated sugar
1 tsp. vanilla extract
2 large eggs
2 c (12-oz pkg) NESTLÉ® TOLL HOUSE® DelightFulls Dark Chocolate Cherry filled morsels
1/4 c. NESTLÉ® TOLL HOUSE® Mini Morsels (optional)

PREHEAT oven to 375° F.

COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Use a large ice cream scoop and drop onto parchment lined baking sheets.

BAKE for 10 minutes or until cookies are slightly underdone in the center. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Enjoy!

Recipe adapted from verybestbaking.com

Crock Pot Chicken Taco Chili

Do you have a crock pot?

Do you love chili?

Do you want a meal all ready for you when you get home from a long day at work?

Even better, a healthy meal?

This is the easiest, yummiest chili I have ever made. There is no browning of the meat before you throw it in the crock pot (I hate that). You just dump it all in and, voila! Dinner!

I served mine over some brown rice, with a dollop of nonfat Greek yogurt, some avocado slices and fresh cilantro. OMG! So good! It is just as good the next day for lunch.

Thank you Skinnytaste for all your amazing healthy recipes.

White Chocolate Spritz Cookies

So after being stuck in the house for days, thank you Juno. I was feeling a little blah. I started thinking about being isolated and lonely and thought, “I think I need to brighten someone’s day!”.

So, I made these cookies. Any recipe where I can shoot a cookie out of a gun is alright in my book. Just sayin.

I love Spritz cookies. They are just the right size for a small treat and are so cute. The cream cheese in the dough gave them a bit of tang which is balanced out beautifully by the sweetness of the white chocolate. They were decorated nicely by Nina who desperately needed to participate in something other than shoveling for awhile. You can customize the shape and color for any holiday or theme.

After they were decorated and set, I packaged them up all pretty, so as not to shove them in my face all day and today I put them in the mail.

I sent them to a couple of people I don’t get to see very often who may also be stuck at home and may need a little something to brighten their day.

After participating in the Great Food Blogger Cookie Swap in December, I realized that getting cookies in the mail is pretty much one of the nicest surprises EVAH! So, I have decided to incorporate it into my routine. Whenever I make some cookies, I put aside a dozen and send it to someone I love.

Do you need some love? Let me know where you are (privately of course) and maybe you’ll find a sweet little package in your mailbox.

Oh yeah, here is the recipe for these little cuties. If you don’t have a cookie press, you can use a pastry bag and large star tip to make a rosette or any shape of your choice.

White Chocolate Spritz Cookies
8 oz. (1 cup) unsalted butter, softened at room temperature
3 oz. cream cheese, softened at room temperature
1 cup granulated sugar
1 large egg yolk
1 tsp. pure vanilla extract
11-1/4 ounces (2-1/2 cups) all-purpose flour, sifted
1 egg white, lightly beaten (optional if using sprinkles or sugar instead of dipping in chocolate)
Colored sugars or other decorations for sprinkling (optional)
8 oz. white chocolate, melted

Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and beat again until blended. Add the flour and mix on low speed until blended.

Fit a cookie press with a die plate (I used the flower). Fill the barrel of the press with dough. You can create a “log” of dough and slide it into the barrel or just stuff it in (like I do). Press the cookies directly onto parchment or silpat lined baking sheets about 1 inch apart. Brush the tops with the beaten egg white and sprinkle with colored sugar if using. If dipping in chocolate do not brush with egg white.

Bake until the cookies are just golden around the edges, approximately 10 minutes (it’s best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies.

If dipping, melt chocolate in either a double boiler or simply microwave in 30 second increments, stirring after each, until melted. Be careful not to burn. Once melted, dip the top of the cookie and place on a cooling sheet and sprinkle with jimmies and sugar before chocolate sets.

You can also use different color melting wafers and milk and dark chocolate as well as white. Whatever floats your boat.

Enjoy!

Recipe adapted from here

Valentine Puppy Chow

It’s cold. Real cold. And dreary. Super dreary.

Baking helps.

Baking something sweet and pretty, really helps.

Baking something sweet, pretty and so easy it isn’t even funny. Therapeutic!

I haven’t had puppy chow in years. Or shall I say “In a dog’s age”? Sorry, that was lame.

If you have never had this stuff, you’ve got to make it. It’s candy and sugar coated Chex cereal tossed with other yummy stuff. There are endless recipes out there, but today I’m going to share a perfect Valentine treat. Nina had a bake sale and she demanded everything be pink. So we gave these a try and they were a huge success.

When Nina came home on the day of the bake sale, I asked her what she bought. She rattled off all sorts of frosted cookies and mini cupcakes.

“Didn’t you even get some of your own treats?”

“Mom! By the time I got there, they were gone! My friends said you make THE BEST bake sale treats you just didn’t make enough! For realz!”

I must say, I do make some rocking bake sale treats in cute little packages. It’s all in the marketing, by the way.

This recipe totally revived my love for these tasty, bite-size bits of heaven. I am already gathering new recipes to try out. The strawberry cake mix in this recipe is really awesome though.

Warning: These are highly addictive and are not diet friendly. Unless eaten one at a time, veeeeery slooooowly. Then they are totally calorie free. Ok, not really. But you can tell yourself that if you must.

Ingredients:
5 ounces white chocolate chips
5 ounces red candy melts
1 teaspoon shortening
5 cups Chex cereal
1 cup strawberry cake mix
1/2 cup powdered sugar
1/2 package valentines chocolate M&M’s

1. Divid the Chex mix into two bowls. (2 1/2 cup in each)
2. In microwave safe dish, melt the 5 ounces white chocolate chips. Add 1/2 teaspoon shortening so that the chocolate spreads evenly evenly. Microwave 30 seconds at a time and be careful not to burn the chocolate. Dump this in the first bowl of chex and mix evenly to coat all of the chex cereal.
2. Melt the red candy melts in the same manner. Once melted, pour this over the second bowl of divided chex and mix until coated.
3. In two gallon size ziplock bags, put 1/2 cup strawberry cake mix and 1/4 cup powdered sugar in each bag. Dump each bowl of chex mix in each bag and shake until coated with the powdered sugar and strawberry powdered cake mix.
4. Mix in the M&M’s
5. Package in little cello bags with pretty ribbon for a sweet little Valentine treat.

Recipe adapted from the fabulous Alyssa at The Recipe Critic

Roasted Chicken

I am doing my very best at eating clean now that I have completed my cleanse. And I’ve got to say, I think I’m killing it! I made it through the weekend, Pats playoff game included without eating crap and actually without overeating at all. Although I didn’t hit the gym, but I can only handle one hurdle at a time, so I won’t beat myself up too much.  Does beating myself up count as a workout? Well, it should.

One of my biggest challenges during the week, as I am sure it is for most, is time. Like, not enough of it.

I typically spend my Sunday getting ready for the week. Prepping food, cleaning the house, looking at everyone’s schedules and trying to get a mental picture of our week. Now that I am hitting the gym, it is even more important to get as much done before the Monday chaos begins.

Today, I’m going to share with you a simple recipe that can help you through the week. It takes very little preparation and you aren’t standing over the stove cooking, so you can be taking care of other things.

It is a simple roasted chicken.

Even if you aren’t a “cook” you can easily tackle this and have fresh, healthy, tender chicken for sandwiches, enchiladas, salads, whatever.

I must tell you first, if you are cooking meat, you need a good meat thermometer. It is a must!  Each piece of meat is different. Every oven is different. Times and temps here are just guidelines.

I use the Thermapen. It is a bit pricey, but worth it. I got mine as a gift from the hubby. He digs gadgets. He comes home with some pretty cool stuff that I typically raise my nose at and ask him what he was thinking, then when he isn’t looking I hug it and ask it how I ever got through my life without it. Like this shirt folder, which by the way, is fun for the whole family. We had shirt folding races on New Year’s Eve. Yah, I know. You wish you lived my life. I get that aaaaaalllll the time! NOT! 

But okay, back to the chicken.

To make sure it stays nice and juicy, a quick brining step is all you need. Combine 1/2 cup salt and 2 quarts of water in a large stockpot and stir to dissolve.

Place the chicken in the brine and cover. My pot was small enough that the entire bird was submerged, but you may want to flip it halfway through to make sure the entire bird gets covered. Cover and refrigerate 1 hour.

Remove the bird from the brine and pat dry. Brush entire bird with 2 tablespoons melted butter and season with salt and pepper. You can add some herbs or lemon to the cavity if you wish, but it’s all up to you. I don’t. But that’s just me.

Preheat oven to 375F and place the bird in a roasting pan, breast side down. Cook for 15 minutes then turn the chicken so it is breast side up and increase the oven temp to 450F. Roast until and instant-read thermometer reads 160F in the breast and around 170F in the thigh, about 30-35 minutes. Again, this is where an instant-read thermometer comes in. It is an essential kitchen tool. Nothing worse than cutting into a pink chicken. Grody!

Once chicken is cooled, pick the meat off the bones and shred with 2 forks and store in the fridge for use during the week or it makes a great quick dinner as well. Some mashed potatoes and a vegetable and voila! Dinner!

Enjoy!

Recipe courtesy of the totes UH-MAZING Annie at annies-eats

Beachbody 3-Day Refresh Review

The holidays are over.

I don’t know about you, but I may have over-eaten a bit during the holidays. Maybe.

I needed a jump-start into a new, healthier lifestyle and I needed it quick. I found myself eating when I knew I was hungry and definitely not eating the right things. What with all those delicious holiday treats around. I couldn’t resist!

Enter the 3-Day Refresh from Beachbody.

I have never done a cleanse before, but I needed to kick my bad eating habits to the curb and I needed to do it fast before even my yoga pants started splitting at the seams. I also needed a program that was simple and to the point.  Drink this. Eat that. That’s it!

The box contains 3 days of product and an instructional manual. It’s fairly straightforward. The schedule is the same each day as to when you should eat and drink the shakes, but it gives you lists of fruits, vegetables and healthy fats to choose from. It also has several dinner recipes so you can mix it up a bit.

I used the regular Chocolate Shakeology, which I really like. It also comes in vegan which is recommended for the cleanse, but I didn’t know that when I purchased it, so I used what the regular. The chocolate shake is probably the tastiest meal replacement shake I’ve had. It isn’t chalky or chemically tasting and it doesn’t upset my stomach, which has happened with many other shakes and protein drinks.

Check out the details here!

I’ve got to say, I wasn’t hungry. Day 1 and the beginning of Day 2 I had an incredible headache, which has since gone away. I assume it was caffeine withdrawal. But I don’t know. I found the vanilla refresh shakes and the fiber sweep kind of icky, but I’ve never been a fan of vanilla. By Day 3 they kind of grew on me though. I found you really need to mix them with really cold water for them to taste their best.

I thoroughly enjoyed the dinner stir fry I made each night. A few minutes of prep and a few minutes of cooking time and totally delish! I really looked forward to it each night and will continue to make itfor dinner.

I did exercise each day. I did 25 minutes of cardio and did circuit training at the gym.

All in all, I felt great throughout the 3 days, I never had an upset stomach. I didn’t spend 3 days in the bathroom and I honestly never felt hungry.

I thought it was a very positive experience actually. I felt empowered. Less bloated. Energetic.

Would I do it again? Sure! Although I hope I don’t have to. It was a great jumpstart into what I hope is a new lifestyle of clean, healthy eating.

Are you ready for the results?

Inches Lost:
Waist=1
Hips=1 1/2
Thighs=2 (each)
Bust=2

Weight Lost: 7.6

Let me know if you want to give it a try!

Welcome 2015!

I can’t believe it’s 2015. Well, it will be soon anyway.

I don’t know about you, but for me, there is something magical about a new year. Like I can wake up tomorrow morning and somehow while I slept, I was transformed into all those things I have wanted to be. The old me no longer exists. The negative voice has been silenced and all my shortcomings are behind me. The slate has been wiped clean and there is only unblemished potential.

I always try to write down my resolutions. Somehow dreams become more concrete when you can see them and touch them. When you waiver, they are there to remind you of their importance and guide you back. Sometimes you have to start over. Sometimes you have to re-prioritize. Sometimes your dreams simply change.

Regardless of how magical New Year’s Day can be, I must tell you that I have never been a positive kind of person. That is when it comes to me. I am hard on myself…always. I am my own worst enemy. And it never worse than New Year’s Eve.

“Well, another year of missed opportunities. Weight gain. Messy house. God, I’m such a loser!” That would be the typical self talk.

Not this year. I’m getting too old for that kind of crap. Anyone else feel the same way?

It’s time to focus on the positive. So, here are some of the things I did in 2014.

• I made a career change. A small one, but a change nevertheless
• I got my family through a real shitty, scary time of health issues. And I didn’t have  a breakdown.
• I got a whole bunch of amazing new followers on this little blog, and I am truly touched by and grateful for each and every one of you
• I ran a 5k
• I was more adventurous in the kitchen

Here is my list of resolutions for 2015.

• The always constant diet resolution, which by the way starts on January 2nd because let’s face it, that leftover Chinese take-out isn’t going to eat itself
• Simplify. In so many ways.
• Spend more time enjoying the outdoors. Hiking, kayaking, gardening, going to the beach
• Blog better
• Cook more with my kids
• Write more
• Learn to use my sewing machine
• Entertain more
• Be more productive
• Be less indecisive
• Be kinder to myself
• Give back

Now I’ve shared. They’re written, they’re real.

How about you? Want to share?

Chocolate Linzers with Berry Wine Jam

Today I am sharing a recipe link to a new friend, Amanda at A Cookie Named Desire.

I received these gorgeous cookies in the mail a couple of weeks ago and I honestly have to say, this was the most decadent, grown up cookie I have ever tasted. The chocolate cookie was dark and firm, not crumbly at all and the star shaped window gave you a glimpse of the tempting berry jam sandwiched inside.

I am so glad to have gotten to know Amanda. She is so sweet and super talented and I am so happy to now call her a friend. If you have a moment (you’ll need more, trust me) click on the picture and check her out. Please tell her I sent you.

Grinch Cookies

This year I participated in The Fourth Annual Great Food Blogger Cookie Swap. This event supports Cookies for Kids’ Cancer, a national, non-profit organization committed to funding new therapies used to fight pediatric cancer, which claims more young lives than any other disease in the US.

I am so proud and excited to be a part of this event.

I received names and addresses of three food bloggers and sent them each a dozen cookies. I also received three dozen cookies from three different bloggers. I’ll be sharing their awesome recipes later. Truth…I’ve been eating a lot of cookies lately. Hips don’t lie! This week I’ll be linking you up with the other awesome bloggers that I was introduced to. They are really awesome and I can’t wait to share their awesomeness with you!

I pinned this recipe from In Katrina’s Kitchen and could not wait to make them. This was the perfect opportunity. They are super simple and totes adorable!

The Grinch is my absolute favorite Christmas special. Ok, I’m a Charlie Brown Christmas fan as well, but who can resist Cindy Lou Who and Max the Dog. I mean really.

“He puzzled and puzzled till his puzzler was sore. Then the Grinch thought of something he hadn’t before. Maybe Christmas, he thought… doesn’t come from a store. Maybe Christmas, perhaps… means a little bit more!”

These cookies are not only cute and clever, they are really delicious.

They are going to be a great classroom Christmas party treat and with some creative packaging, an adorable little gift.

Ingredients:

1 box french vanilla cake mix (not yellow cake mix or your cookies will be a funky color)
1/2 cup vegetable oil
2 eggs
green food coloring, 1 drop gel or 2 drops liquid
Confectioners (powdered) sugar for dusting
Sprinkles or candies, large heart-shaped

Directions:

1.Preheat oven to 350° F.
2.With an electric mixer, cream together cake mix, food coloring, oil, and eggs.
3.Chill the dough for 10-15 minutes.
4.Drop by Tablespoon into confectioners sugar and roll into balls.
5.Place on baking sheet and press 1 large heart candy/sprinkle.
6.Bake for 8-9 minutes until just set.
7.Let cool 2 minutes on pan before removing to cool completely on a wire rack.

*Note: Make sure you chill the dough well or your cookies will spread and flatten. They’ll still be delicious though.

Enjoy! And Merry Grinchmas!

*Note: If you’re a food blogger and would like to be notified of next year’s cookie swap sign ups click here

National Brownie Day: It’s In The Mix! Ghirardelli Double Chocolate Brownies

So today is National Brownie Day.

For me there is nothing like a warm, dense, fudgy, dark chocolate brownie. Nuts or no nuts, whatever! Served with a scoop of vanilla ice cream, hot fudge and whipped cream, and I’m in heaven! Hooray for chocolate overload!

I have made homemade brownies, and don’t get me wrong, they rock. One day I picked up a box of this mix and the husband told me I had to post them on my blog. I had hid my shame in the trash can and totally lied when asked if this was a new recipe. I finally came clean and decided since I do have some favorite mixes, that I’d share this one.

It truly makes a perfect brownie. Actually better. It takes but a minute to mix it all together and since good quality chocolate is costly, this is much less expensive.

I keep a box of this mix in the house at all times. I can’t tell you how many times it has come to my rescue for that bake sale that no one told me about, or spur of the moment dinner guests. It can really be your salvation.

Honestly, this mix easily rivals a homemade brownie. Leave them as is, or top with toasted walnuts (which I always do), top them with peppermint patties or frost with a rich ganache if you want to get all fancy schmancy. Not to mention cheaper. Good quality chocolate comes with a price, you know.

Pick some up at your local grocery store. Trust me, you’ll be in brownie love!

Happy Brownie Day!

Click here for some homemade recipes