Flourless Dark Chocolate Crinkles

Preheat Oven: 400 degrees F.
Makes about 24 crinkles

• Cooking spray, or vegetable oil
• 1 1/2 cups chocolate chips
• 3 large egg whites
• 2 1/2 cups confectioner's sugar
• 1/2 cup dark chocolate cocoa powder
• 1 tablespoon cornstarch (1 tablespoon of flour will work as well)

1. Melt 3/4 cup of chocolate chips in the microwave or on a double boiler. Once melted, set aside.
2. In a mixer or bowl, beat egg whites on high for several minutes, until they have soft peaks.
3. Gradually mix in 2 cups confectioner's sugar, 1/2 cup at a time.
4. Spray a cookie sheet with cooking spray, these cookies are notorious for sticking to your baking sheet.
5. Add cocoa, cornstarch, melted chocolate, and remaining chocolate chips and mix together.
6. Add 1/2 cup confectioner's sugar to a small bowl, take small spoonfuls of batter, and roll them into the confectioner's sugar, creating balls. 
7. Place balls on cookie sheet, leaving enough room for them to spread out.
8. Place in a 400 degree oven for 8-10 min. 
9. Enjoy!

12 Days of Christmas Cookies: Day 8

Oatmeal Raisin Cookies
Preheat Oven: 350 degrees F.
Makes about 4 dozen cookies

• 1 stick butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups old fashioned oats
• 1 cup raisins
• dash of salt

1. Cream together butter and sugars, add eggs and vanilla, and mix again.
2. Add flour, baking soda, salt, and cinnamon and mix again.
3. Finally add oats and raisins and mix completely.
4. Place dough of a cookie sheet, leaving enough room between for them to spread out.
5. Cook in a 350 degree oven for 8-12 min.
6. Enjoy!

Buttermilk Pancakes

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1 cup buttermilk (or any milk)
• 2 tablespoons vegetable oil
• dash of salt
• fruit/chocolate chips (optional)

1. Add sugar, egg, buttermilk, and oil to a bowl or mixer and mix completely.
2. Add flour, baking powder, baking soda, salt, and mix until all of the lumps have disappeared.
3. Heat a large frying pan or flat pan and use a 1/3 measuring cup to place the pancake batter on the pan.
4. Let the pancake cooke for 2-3 min. on each side. Once all of the bubbles on the surface of the pancake have popped, it's time to flip the pancake.
5. Optional: Before flipping, add any fruit or chocolate chips to your pancake, and then flip when ready.
6. Enjoy!

Reinventing Leftovers: Shepherd's Pie

• 1/2 yellow onion
• 1/2 cups of carrots
• 2 celery stalks
• olive oil
• 1 16 oz bag of mixed frozen vegetables
• 2 cups diced leftover beef roast (you can also use 1 lb of cooked hamburger or ground lamb, make sure to drain the fat after cooking.)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon flour
• 3 tablespoons water
• salt and pepper to taste
• 4-3 small to medium potatoes
• 2 tablespoons butter
• 3-4 tablespoons milk

1. Chop your onion, carrots, and celery in a Cuisinart and add to a heated saucepan with olive oil. 
2. Cook on medium heat for about 5 min., then add frozen mixed vegetables and cook until defrosted.
3. Add leftover beef, beef broth, tomato paste, Worcestershire sauce, Dijon mustard, salt and pepper. Bring to a boil and cook on low for about an hour.
4. Start the mashed potatoes by chopping the potatoes into small bite-size pieces, rinse them with water to remove the starch, and add to pan with water and salt, bring to a boil.
5. In a small bowl, add 1 tablespoon flour with 3 tablespoons water and mix, removing any lumps.  Add flour mixture to the pie filling in order to thicken the sauce and let simmer for 10- 15 min.
6. Once your potatoes are soft, drain the water, and add butter and milk one tablespoon at a time. Mash with your potato mashed and add milk until you reach the desired consistency. Salt and pepper to taste.
7. Place the potatoes over the filing in an oven proof container and spread evenly. Place the pie in a 350 degree F. oven for about 10-15 min. until the potato crust is golden brown.
8. Enjoy!

12 Days of Christmas Cookies: Day 7

So,  I am definitely running behind on the 12 Days of Christmas Cookies project since it is now 2015, but nonetheless I will finish it so we will have the full list (and many more) for Christmas 2015! Besides, who really can eat twelve batches of cookies in three weeks? 

Chocolate Sugar Cookies with Royal Icing
Preheat Oven: 375 degrees F.
Makes about 2 dozen cookies

Cookies

• 1 stick of butter
• 2 tablespoons of vegetable oil
• 1/2 granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup cocoa
• 1 3/4 cup flour

Royal Icing

• 1 lb confectioner's sugar
• 1 tablespoon lemon juice
• 1/2 cup water

1. Cream together, butter and sugar in a mixing bowl or mixer.
2. Add eggs, vanilla, and oil, stir to incorporate.
3. Add cocoa and flour and mix until combined.
4. Roll dough out onto a floured surface with a rolling pin until the dough it about 1/4 inch thick.
5. Cut your cookies out with a cookie cutter or the rim of a glass and place on a cookie sheet. 
6. Preheat of Oven to 375 degree F. and bake the cookies for 9-10 min.
7. While the cookies are baking, you can start the icing. Add confectioner's sugar, lemon juice, and water to a bowl or mixer and stir until all the lumps have disappeared. (If you are only using this icing for these cookies half the recipe so do don't have extra frosting).
8. After the cookies have cooled, dip the cookies into the icing half way, and place on a piece of parchment paper or aluminum foil to rest.
9. Let the cookies sit for about 3 hours, or until the icing hardens.
10. Enjoy!  

Check out my video on how to make these cookies, linked below!

Meatless Monday: Vegetarian Cannellini Bean Soup

Ingredients

• 1/2 medium yellow onion
• 2 stalks celery 
• 1 cup carrots
• 1-2 tablespoons olive oil
• 1 14 oz can of diced tomatoes
• 1 12 oz can of cannellini beans (washed)
• 1-2 cups vegetable stock 
• 1 tablespoon tomato paste
• 1/2 teaspoon black pepper
• 1 tablespoon dried oregano
• 1/4 teaspoon chili pepper
• salt to taste

1. Dice your onion, celery, and carrots.
2. Add olive oil to a heated sauce pan and add your diced vegetables.
3. Stir occasionally until the onions are translucent.
4. Add diced tomatoes, cannellini beans, vegetable stock, tomato paste, black pepper, oregano, and chili pepper, stir together.
5. Let soup simmer on low-medium heat for about 40 min., until potatoes and carrots are cooked through.
6. Enjoy!

Check out my video on how to make this soup on YouTube!

Lemon Marinated Lamb and Potatoes

Lamb

• 1 3-5 lb  leg of lamb (with bone or boneless)
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup dried oregano
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Add lemon juice, olive oil, oregano, garlic, salt, and pepper in a gallon size bag and mix together.
2. Add the lamb to the baggie and cover with the marinade.
3. Marinade the lamb in the refrigerator for at least two hours or over night.
4. Preheat the oven to 450 degrees F.
5. Remove the lamb from the baggie and place on a roasting rack or an over safe cooking dish.
6. Cook the lamb for 15 min. at 450 degrees and then reduce the heat to 350 degrees F. and cook for another 40 min. Here is a handy website with cooking temps and times based on how big your lamb is.
7. Check to see if your lamb is done with a cooking thermometer, and then let it sit and rest for about 20- 30 min.
8. Enjoy!

Potatoes

• 4 yellow russet potatoes
• 4 red russet potatoes
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Peel potatoes and cut them into bite size pieces.
2. Place potatoes in a gallon size baggie and add lemon juice, olive oil, garlic, oregano, salt, and pepper.
3. Let the baggie of potatoes marinate for 2 hours in the refrigerator. 
4. After marinating, remove the potatoes from the baggie and place them in a large Pyrex backing pan. 
5. Preheat the oven to 350 degrees F. and back for about an hour, until potatoes are soft. (If backing with the lamb, place the potatoes on the bottom shelf of the oven after you have reduced the heat to 350 degrees)
6. Enjoy!

Check out my video on how to make this delicious dish below!

12 Days of Christmas Cookies: Day 6

White Chocolate Chip Molasses Cookies
Preheat Oven: 375 F.

• 1 stick butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup molasses
• 1 teaspoon baking soda
• 2 teaspoons ginger
• 1 cinnamon  
• 1/4 teaspoon cloves
• 1 1/2 cups flour
• 1 bag of Nestle White Chocolate Chips

1. Cream together butter, brown sugar, and granulated sugar.
2. Add egg and molasses and mix again.
3. Add baking soda, ginger, cinnamon, cloves and flour and stir until mixed completely.
4. Add chocolate chips and mix to incorporate.
5. Use a small spoon to portion out the dough onto the cookie sheet.
6. Bake in a 375 degree F. oven for 10-12 min.
7. Enjoy!

Seafood Pasta

Basic Tomato Sauce

• olive oil
• 1 medium yellow onion
• 1 29 oz can of tomato sauce
• 1 14.5 oz can of diced tomatoes
• 1 tablespoon oregano
• 1 tablespoon basil
• salt
• black pepper

Seafood Addition

• 20 medium size shrimp
• 15 Bay Scallops
• olive oil
• 2 tablespoons butter
• spinach (optional)
• angel hair pasta

1. For the basic tomato sauce: cover the bottom of a sauce pan in olive oil, and add your chopped onion. Cook until the onion becomes translucent. 
2. Add the cans of tomato sauce and diced tomatoes, basil, oregano, salt, pepper, and stir the mixture.
3. Let the sauce simmer on low heat for about an hour.
4. Start a pot of boiling water, and add your pasta once it starts to boil.
5. In a sauté pan, add a tablespoon of olive oil and butter.
6. Once the butter starts to melt, add shrimp, cooking them for about 2-3 minutes on each side.
7. Remove the shrimp from the pan and set them aside on a plate.
8. Add your Bay Scallops to your sauté pan, cooking them for 2-3 minutes on each side.
9. Add your shrimp back to the sauté pan, and add about 2-3 cups of your basic tomato sauce to the seafood. (Note: If you prefer you can use a pre-made tomato sauce)
10. Add your pasta to your seafood mixture.
11. Enjoy!

Check out my video on how to make this delicious pasta recipe below!

12 Days of Christmas Cookies: Day 5

Holiday Brownie Bites
Preheat oven: 350 degrees F.

• 3/4 cup butter
• 1 1/2 cup sugar
• 1 1/2 teaspoon vanilla extract
• 3 eggs
• 3/4 cup flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder

1. Cream butter and sugar together in a mixer or large bowl.
2. Add vanilla extract and eggs to the mixture and stir again.
3. Add baking powder, and cocoa powder to the mixture and stir again.
4. Add flour and stir on high for 2-3 minutes, until the mixture becomes a lighter brown color.
5. Butter and flour a baking dish and add the brownie mixture to the dish, spreading the batter evenly.
6. Bake in a 350 degree oven for 40-45 minutes. 
7. Test to see if brownies are baked completely by inserting a clean knife or tooth pick to the center. If it comes out clean the brownies are done, if not put them back in the over for an extra few minutes.
8. Once your brownies are cool, gently remove the crust and roll the brownies into balls with your hands.
9. Roll the balls into confectioner's sugar, cocoa powder, sugar, or sprinkles .
10. Enjoy!

Check out my video on how to make these delicious Brownie Bites below! 

12 Days of Christmas Cookies: Day 4

Peppermint Swirl Cookies
Makes: 2 dozen cookies
Preheat Oven to 350 degrees

• 1 cup of butter
• 1 cup of sugar
• 1 teaspoon peppermint extract
• 1 large egg
• 1 teaspoon baking powder
• 2 1/2 cups flour
• 30 drops of artificial food coloring

1. Cream together butter and sugar in a mixer.
2. Add peppermint extract and the egg.
3. Add 1 teaspoon baking powder and 2 1/2 cups flour, stirring after each cup.
4. Divide the dough in half, placing one to the side and the other back in the mixing bowl.
5. Add 30 drops of red artificial food coloring to the dough in the mixer and mix well.
6. Roll out the white portion of the dough on a floured countertop with a rolling pin (If the dough it too warm and sticky, cover it in Saran Wrap and let it sit in the refrigerator for an hour).
7. Loosely roll the white dough into a roll and set aside.
8. Roll the red portion of the dough onto a floured countertop mimicking the size and shape of the white portion of the dough you previously rolled out.
9. Unroll your white cookie dough on top of your red cookie dough, fixing any crack or tears with your fingers, then roll the two layers of dough together with a rolling pin.
10. Gently, but tightly roll both layers together, creating a swirl shape. 
11. Place a pile of sprinkles on a cookie sheet or tray and roll your cookie rolls into the pile, covering the dough with sprinkles.
12. Wrap the cookie rolls in Saran Wrap and place in the refrigerator for a couple hours of over night.
13. Once the dough is cool, cut the cookies with a piece of dental floss or a sharp knife (It is important to use a sharp knife and cold cookie dough, so the swirl pattern does not get smushed). 
14. Place cookies on a cookie sheet and back in a 350 degree F over for 7-11 min. 

Check out my  video on how to make these delicious Christmas cookies below!

12 Days of Christmas Cookies: Day 3

Okay, so fudge is definitely not a cookie, but it's just not Christmas without this amazingly delicious fudge! Plus, it would make a great addition to any holiday cookie package or potluck. In order to make this fudge, you will need a good candy thermometer, since you will need to heat up the fudge mixture to 234 degrees F.  and then cool to 110 degrees F. Hitting these marks is incredibly important with this recipe since the sugar has to re-crystalize after it has been melted to create the perfect creamy fudge texture.   

Christmas Fudge

• 1 1/2 cups milk
• 3 cups sugar
• 2/3 cup cocoa powder
• 1/8 tsp salt
• 1/2 stick butter
• 1 tsp vanilla extract

1. Stir milk, sugar, cocoa, and salt together in a saute pan over medium heat. Stir constantly until the mixture comes to a boil.
2. Once the mixture has starting boiling, stop stirring, and let the mixture boil until it reaches 234 degrees F.
3. Once the fudge is 234 degrees F., remove the pan from heat, and add the butter and vanilla extract without stirring it into the mixture. 
4. Let the mixture cool to 110 degrees F.
5. Once the mixture is at 110 degrees F., start stirring the mixture until it loses its gloss. Once the mixture starts to become dull, quickly transfer the mixture to a buttered tray or dish before it starts to crystalize and harden. 

12 Days of Christmas Cookies: Day 2

(Not So Red) Red Velvet Crinkle Cookies 
from Cooking Classy

I really enjoyed baking these cookies from Cooking Classy! I only made a couple adjustments when I made my own version of the cookies. I didn't add as much food coloring since I don't like the taste of the artificial flavoring and I didn't add the white chocolate chips this time, but I think next time I make these cookies I will definitely add them! 

12 Days of Christmas Cookies: Day 1

Peppermint Chocolate Chip Cookies
Makes: 3 dozen cookies
Preheat Oven to 350 degrees

• 1 cup butter, room temperature
• 3/4 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 8 drops green food coloring
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 package Nestle Winter Dark Chocolate & Mint Morsels

1. Combine butter and sugars until creamy.
2. Beat in eggs and vanilla.
3. Add flour, and baking soda, stir till blended.
4. Add the Nestle Winter Dark & Mint Chocolate Morsels.
5. Roll dough into balls and place on cookie sheets. Bake at 350° for 8-10 minutes.

Check out my video on how to make these cookies on YouTube!

Let's Make Cranberry-Apple Cobbler

Fall is officially here and so is apple picking! I love going apple picking with our dog, Claude, who we adopted two years ago this year. It was one of the first outings we took with him and it has now become a family tradition. He is also turning 10 years old this October, so I would like to try out some home-made dog biscuits for his birthday! 

For future posts, I would like to add more photos of the cooking process, since I really enjoy other bloggers and cookbooks who do the same. I tried filming cooking videos for these past three recipes, but my laptop is, unfortunately, not cooperating with posting them online. 


Of course it isn't fall until you've eaten your fill of apple and pumpkin desserts! Last week, I tried making Martha Stewart's Apple-Cherry Cobbler recipe. I tried the cranberry version of the recipe, so I used a bag of frozen cranberries instead of cherries. I found this recipe incredibly easy and adaptive. My husband and I also enjoyed how it wasn't too overly sweet. 

Let's Make Stuffed Bell Peppers

One of my newest favorite meals to make for dinner are these stuffed bell peppers. I created this recipe after looking at a bunch of other recipes online and then added my own touch. 

As a side note: this recipe uses Emeril Lagasse's Essence Creole Seasoning, which is one of my favorite spice mixes to date! I love this mix because you can make it yourself with many common pantry spices. Usually, I mix a big batch of it and store it in a recycled glass jar for use later on. I have found that it works incredibly well in so many recipes including stews, roast rubs etc. I also love it because it makes a great foolproof method of seasoning for my husband who often requests that I mix up another batch of the Creole Seasoning when we a running low.

Ingredients
1/2 cup Basmati rice
1/2 cup water
1/2 pound ground beef
1 egg
1/4 cup bread crumbs
1 tablespoon Emeril Lagasse's Essence Creole Seasoning
1 tablespoon worcestershire sauce
4 bell peppers cleaned and cut in half
1 cup of your favorite cheese, shredded (I used a combination of Monterrey Jack and Cheddar cheese)

1. Add rice and water in a small pan and cook on low until all of the water has been absorbed by the rice.
2. Preheat the over to 375 degrees F.
3. In a large bowl, add beef, rice, egg, bread crumbs, Essence Creole Seasoning, and worcestershire sauce and mix with hands until combined. 
4. Once the bell peppers have been cleaned and cut in half (make sure to remove seeds and ribs inside), fill the peppers with the beef mixture. 
5. Add shredded cheese to the top of the stuffed peppers.
6. Place peppers on baking sheet and place in preheated oven, cook for 25-30 min. depending on size of peppers.

Let's Make Pico de Gallo Salsa

Hi everybody! Welcome to my first blog post! I am so excited to start my foodie adventure and I hope  everybody will enjoy the ride with me.

So, here's a little about me. I'm just your average twenty-something finally making time for what I love to do: cooking and baking. I'm definitely not a professional, but I've always been the person in the group to cook for everybody else and enjoyed it. In college, I loved getting together for potlucks and later at my job, I was always the one to bring in homemade cookies or brownies. 

I hope to use this blog (and perhaps some vlogs) to share my passion and to learn some new recipes along the way. I would really like to blog about some of my own recipes/adaptions as well as "test out" some great recipes I have pinned on Pinterest. So, if you have any suggestions fell free to leave me a comment!

Without further a due, my first recipe is for my own Pico de Gallo. I started making this salsa when I fell in love with a similar pre-made Pico de Gallo at a local grocery store. I wanted to make it myself as a less costly alternative and now, almost seven years later and after many trials, I think I have perfected my own adaptation of the recipe. This is definitely one of my most requested dishes and I make it for pretty much every summer family function or potluck party. The leftovers can also be used as a filling for omelets, which is super delicious. I hope you enjoy!

Ingredients 
4 large tomatoes or 6-7 smaller tomatoes
1 cucumber 
1 green bell pepper
1 red bell pepper
1 yellow bell pepper (optional)
1/2 red onion 
1 garlic clove
1  lime or about 1/4 cup of lime juice
Salt and Pepper to taste

Instructions
1. Cut up all vegetables into small chunks 
2. Stir vegetable, add lime juice, salt and pepper to taste
3. Ready to eat immediately or store in refrigerator over night