Monday, September 15, 2014

Pumpkin Chocolate Chip Cookies

Pumpkin season is officially here and so are my favorite cookies.  The smell of spices and the taste of pumpkin is one of the few things I look forward to when Fall hits.  Other wise my list goes from sweaters,boots, changing color of the leaves and that is it because then it gets even colder and then snow comes.....

Lets not make this post depressing, pumpkin, pumpkin everything and chocolate with the pumpkin is as perfect as perfect can get.  So enjoy these amazing soft delightful cookies.

1/2 cup butter
1/4 cup light  brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree 
1 and 1/2 cups  all-purpose flour 
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cups semi-sweet chocolate chips

Preheat oven 350*
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips.  Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Recipe From

Friday, September 12, 2014

Simple Fudge

Well hello there long time no see!  I had some things going on but now I back and I missed blogging so so very much.  I thought I would make a come back with something simple, delicious and something everyone enjoys.  I have made many fudge recipes but this one always turns out the best and is gone in one day.  Sometimes simpler is better right?

2 Cups semi sweet chocolate chips
14 oz Sweetened condensed milk
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/4 Cup chopped pecans (optional)
1 Tablespoon butter

Melt chocolate chips in a double boiler, when melted pour milk into melted chocolate.  Mix in salt,vanilla and pecans if you choose so.  Place into buttered 8x8 baking pan and place into fridge for 4 hours or over night.

Friday, September 5, 2014

Keurig 2.0 #HelloKeurig

Thanks to Influenster I got this amazing coffee machine.  I am more of a coffee or cappuccino person and this machine does those too so I was super excited when I got the email.

The look of this product is simply amazing, I mean look at, silver, lights you can adjust, touch screen , purifies water, so many flavors and this brand new 2.0 makes carafe which is 4 cups instead of just one cup, pretty neat huh?

I really have nothing bad to say about this, this is the most perfect machine out there 

I got this product from influnster for free as a product to review.

Thursday, July 31, 2014

Crock Pot Coke Ribs

Oh I love ribs and I haven't had them in years.  I live with a man who hates BBQ but since he is gone working I took advantage and finally made some ribs.  I was scared to make them since I really never made them before but they turned out amazing and were falling right off the bone, I will be keeping this in my keep book.

1 rack pork ribs
1 can coke
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 Cup BBQ Sauce

Rub rack with salt,pepper,onion and garlic powder and place into slow cooker.  Pour your coke into the crock pot and cook on low for 8 hours.

When 8 hours is done uncover and smother with BBQ sauce, place lid back on and cook for 1 more hour.

Monday, July 28, 2014

Root Beer Glazed Pork Chops

Pork chops and root beer?  Who would have thought this combination would be amazing, it is savory and sweet all at the same time which is the most perfect combination.  It takes a while to make this dish but it will all be worth it, this may be my new favorite comfort food item

Chick's pork chop seasoning
2 Tablespoons Paprika
1 Tablespoon Salt
1 Tablespoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Oregano

Combine all together and rub into pork chops and set aside

Root Beer Glaze

2 Cups Root Beer
2 Cups Chicken Stock

Put root beer and stock into heavy sauce pan and bring to a boil.  Reduce heat to medium and let softly boil for 50 minutes to an hour or until becomes a syrup.

Pork Chops

4 Bone In Pork Chops
1 Large Onion
1/2 Stick Butter
1 Tablespoon Olive Oil
Saute Sliced Onions for 1 hour or until golden brown on low simmer.
Heat up oil in pan and place pork chops on medium heat, cook for 10 minutes or until thermometer reaches 150*
Place onions and syrup over pork chops and serve over mashed potatoes.

Wednesday, July 23, 2014

Tilapia with Lemon Vinaigrette

I bring you a new favorite of mine and it is even breath taking to look at.  I slight crunch of the fish with a beautiful lemon vinaigrette over a spinach ad red cabbage salad.  Perfect for a light lunch or dinner that I know anyone would enjoy.

6 Tilapia Fillets 
1 Cup Flour
1 Tablespoon Parsley
1 Tablespoon Oil

Mix the flour and parsley together on a plate.  Salt and Pepper the fish and lightly coat the flour mixture onto fish.  Make sure oil is hot and cook fish over medium heat for 3 minutes each side or until fully cooked.

Lemon Vinaigrette 
1 Lemon Peel *grated*
2 Lemons Juiced
2 Garlic Cloves *minced*
1 Teaspoon Pepper
1 Teaspoon Salt
2 Tablespoons Parsley
2 Tablespoons Honey
1/3 Cup Extra Virgin Olive Oil

Mix first 7 ingredients into a blender.  When Mixed, slowly add in oil while blender is still going.

Place fish on top of spinach and red cabbage (or your choice of anything) and place a slight stream onf vinaigrette on top.

Friday, July 18, 2014

Blueberry Pie

On Wednesday we went blueberry picking and the girls had a complete blast.  We had enough for pancakes and pie.  So I think we have to go back another time soon so we can more amazing food items!
This pie is simple and so amazing in flavor and the flaky crust makes it all worth while.
I hope your family and friends or you can be selfish and keep it to yourself, enjoy this pie as much as we did.

Crust ( I doubled this for the lattice topping)
1/2 cup salted butter, diced and chilled 

1 1/4 cups all-purpose flour
1/4 teaspoon salt
 3 Tablespoons very cold water

Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in bowl with hands or pastry cutter.
Add butter and process until it resembles coarse crumbs. Add 3 tablespoons of water and mix, a few times.  This takes a few seconds. Turn out the dough onto a lightly floured surface.
 Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. 

Blueberry Filling

3/4 Cup sugar
4 Tablespoon Cornstarch 
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon 
1 Teaspoon Lemon Juice
4 Cups Fresh Blueberries

Mix together sugar,cornstarch,salt,cinnamon.  Mix gently with blueberries and lemon juice.
Place blueberry mixture into pie crust
Preheat oven to 400* and bake for 45 minutes.