It’s birthday time at our house, which means time for a special breakfast. My son loves chocolate and loves waffles, so it was obviously time to search the web for chocolate waffles! I made some edits to one I found online, and now we have a breakfast my kid says will be his special birthday breakfast every year! Here’s to traditions!
Raise your hand if you spy someone who overindulged and under-exercised over the holidays and is now trying to pay for sins with healthier options. In the fall, I was all about cookies. But now that January has hit, and it’s been so “Texas cold,” I’ve been all about soups, and this is a good one.
As with all soups, it’s best not to get too persnickety with the exact ingredients. Use the veggies you like – I substituted butternut squash for sweet potato, for about half the calories and carbs.
Friends, it happened. I got the flu last week, and it hit me like a ton of bricks. To be honest, I attribute it to two things: First, I was late getting my flu shot. Everybody else in my family got it early, and they’re thankfully fine. Lesson learned. I’m not invincible.
Wait, you see corn in this photo that isn’t in the ingredients? Are you saying you DON’T throw in leftover veggies when you make soup?
I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?
The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:
How about a new recipe from Smitten Kitchen? These are a great gift and delicious to have around! They remind me of my beloved chocolate covered almonds from Trader Joe’s but with the addition of a thin layer of caramel. With only a cup and a half of almonds, they make a big Tupperware full.
My great friend Kristin is one of my all-time favorite cooks, and recently, she went with me to see another one of my all-time favorite cooks, Deb Perelman of the Smitten Kitchen blog. When I need a recipe, you’ll often find me searching Smitten Kitchen, so when Deb released a new cookbook, I rushed over to Book People to hear her speak.
Our neighbors, the Ellinger’s, just moved back to North Carolina, and we miss them! But they gave me a recipe upon parting that’s really good! These cookies are both dairy and egg free (from when her kids were allergic), but they are delicious even if you don’t have those limitations! You know the recipe is good by how it looks on the page!
I hosted a new book club at my house recently, and one of my guests brought me a bag of cookies instead of wine. My kind of girl!!
I was dieting and dutifully put the bag in the freezer. When I’d lost weight, they were the FIRST thing I ate. Hint – they are great with a cup of coffee in the morning!
The original recipe is from Ina Garten, but I replaced some of the nuts and raisins with chocolate chips (because: chocolate). Winner!!
1 cup pecans
½ pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 t. pure vanilla extract
1½ cups all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 cups old-fashioned oatmeal
1 cup raisins
1 cup chocolate chips
Preheat the oven to 350 degrees.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, chocolate chips and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.