Homemade Chocolate Chip Cookie Recipe

Hi! Thanks so much for stopping by my blog. First off I LOVE to bake. I wouldn’t consider myself amazing at it, but I think I can hold my own. Whenever our friends & family come over and I have baked goods they are gone pretty quick. Especially my chocolate chip cookies. Maybe it’s because I use an absurd amount of chocolate, but hey who doesn’t like chocolate! I say to each their own! This recipe yields about 3 dozen small cookies. Now that all that is out of the way, let’s get started!

Bake time: 11-13 minutes 

Ingredients: 

  • 1/2 tsp of cinnamon
  • 1/2 tsp of salt
  • 1/2 tsp of baking powder
  • 1 bag of Ghirardelli semi sweet (about 2 cups) chocolate chips
  • 2 1/4 cups of flour
  • 1 cup of sugar 
  • 1 1/2 tsp of vanilla extract
  • 1/2 tsp of almond extract
  • 3/4 cups of butter (melted & cooled)
  • 1 whole egg
  • 1 egg yolk 

Step 1: Preheat the oven to 325 degrees

Step 2: Add all the dry ingredients: flour, sugar, cinnamon, baking powder, and salt to your mixer (or mixing bowl). Mix on low until well blended.

Step 3: Add all the wet ingredients to the mixer with the dry ingredients: almond extract, vanilla extract, butter (melted and cooled), while egg, and egg yolk. 

Step 4: Mix all ingredients for about 2 minutes on medium (if using a mixer). Otherwise mix until all ingredients are blended well. 


Step 5: Grease the cookie sheet. I use Pam Baking Spray. 

Step 6: Scoop out about 2 tbsp of the dough and place on the cookie sheet. I just used a soup spoon to portion the dough out. Space the cookies about 2 inches apart and bake for 11-13 minutes. I bake mine for 12 minutes, but ovens are different. Just don’t over bake them!! 

Step 7: Repeat until all the dough is used. This batch made 3 dozen cookies for me. 

Step 8: Let them cool and enjoy!! 

There are several ways to bake cookies and some will say to sift the dry ingredients, but I like to do it in as as less steps as possible. They might look a little flaky on the outside, but I assure you they are a crowd pleaser! 

Well, I hope you enjoyed my tutorial. I really do love baking and sharing my yummy goodness with you! Until next time friends. Xoxo

Homemade Cherry Pie Recipe

My husband is an Executive Chef and can cook circles around me, but when he tried my cherry pie a few weeks ago he was blown away. I was so excited that he loved it so much, I wanted to share with you.

I cheated and used a pre-made pie crust. Making crust can get messy, so this time I opted for the store bought. However, my filling is made from scratch and oh so yummy. 😊

For the crust, you will need two 9 inch pie crusts and a 1.5 inch star cookie cutter.

Prep time: 30 minutes

Baking time: 40 minutes

Servings: 8


Pie filling:

  • 1.5 lbs of cherries, pitted
  • 1 cup of sugar
  • 1 tbsp of vanilla extract
  • 2 tsp of almond extract
  • 2 tbsp of butter
  • 4 tbsp of cornstarch

Directions:

1. Preheat the oven to 400 degrees

2. Cut the cherries up and remove the pits

3. In a saucepan on medium heat, add the cherries, sugar, vanilla extract, almond extract, butter, & cornstarch. Heat for 15-20 minutes. 

4. Cover the 9 inch pie pan with baking spray. I used PAM baking spray. 

5. Put one of the pie crust in the pan. I trimmed the sides and used the excess dough to cut out some of the stars.

6. Pour the pie filling into the pie pan.


7. Lay out the second pie crust and cut into even strips. Cut enough to make the lattice. 

8. Take some of the excess dough and make the braids. I made two braids. Take the remaining dough to cut out the stars. The star I used was 1.5 inches wide. 



9. Once the pie is ready to go in the oven, brush the top crust with melted butter and sprinkle sugar in the raw over the top. Cover the edges with foil and put it in the oven for 20 minutes. 


10. When the 20 minutes is up, take the foil off the edges and reduce the oven temperature to 350. Let the pie cook for 20 more minutes. 

11. Let the pie cool and serve. 

Hope you like the recipe! Until next time. Xoxo

Easy Homemade Baby Food Recipes

Before Kennedy was born I knew I wanted to make all of his food, for two reasons. 1) it’s a whole lot less expensive & 2) I am more at ease knowing just exactly what’s going into his tummy. It’s not as time consuming or intimidating as you think. I deticate about 4 hours every other Sunday and make a two week supply. That’s crazy right?!? 

I usually just do simple purée’s such as sweet potato or carrots, but this time I wanted to switch it up a little and mix different fruits/vegetables. I was worried Baby K wasn’t going to like them so I put him in the high chair and let him taste test as I was makning everything. I won’t lie, he was not a big fan of raspberries. 😔 He did like everything else so I wanted to share these easy recipes. 

To store the food I use BPA free Ozera Silicone ice cube trays & 5 ounce WeeSprout reusable food pouches. I bought both items from Amazon. The trays are on sale right now for $6.99 for a set of two!! That’s definitely less expensive than $14+ of what you’ll spend at a baby store. 
Here are the fun recipes I did. Best part all are 4 steps or less! 


Avocado & spinach oatmeal 

  • 1 cup of spinach
  • 1 whole avocado
  • 1 cup of plain oatmeal
  • 2 cups of water

Step 1: pour the water and oatmeal into a saucepan on medium heat. Stir every minute or so for about 7 minutes.

Step 2: Add the spinach to the saucepan and cook for another 5 minutes while continuously stirring. 

Step 3: Put the oatmeal mix into the food processor.

Step 4: Slice the avocado up and put it in the food processor with the oatmeal mix. Blend until you have a purée consistency. 

This recipe yields about 15 ounces or 1 cube tray



Strawberry & Banana Yogurt Pops

  • 1.5 cups of strawberries
  • 3 bananas 
  • 1 cup of Greek vanilla yogurt

Step 1: Cut up the strawberries and bananas

Step 2: Put the strawberries, bananas, and yogurt into the food processor 
Step 3: portion out the contents into popsicle containers and put in the freezer.
This recipe yields about 6 small Popsicles or 4 medium



Blueberry & Banana Purée

  • 1/2 pint of blueberries
  • 1/2 cup of water
  • 3 bananas

Step 1: Add the water and blueberries to a saucepan over medium heat. Bring to a boil and then set aside for 15 minutes to cool down.

Step 2: cut up the bananas and put into the food processor. 

Step 3: Add the blueberries and blend until you have a purée consistency. 

This recipe yields about 24 ounces or 1 cube tray & 3 pouches 



Raspberry, Cherry, & Kiwi Purée 

  • 1/2 pint of raspberries
  • 1 cup of cherries
  • 2 kiwi
  • 1/2 cup of vanilla Greek yogurt

Step 1: Peel the kiwis & remove the pit from the cherries.

Step 2: Add all ingredients into a food processor and blend until you have a purée consistency. 

This recipe yields about 24 ounces or 1 cube tray & 3 pouches 

Well I hope you enjoyed my post. Until next time. Xoxo

Grilled Buffalo Chicken Lettuce Wraps

So my team and I signed up for the Biggest Loser challenge at work and I have been trying to come up with good but filling dinner ideas to keep me on track. Well let me tell you this is DEFINITELY one of them! It took less than 45 minutes to prep and cook and that is a plus when you have two kids. Especially when one just learned how to crawl!

So if you like heathy, filling, and low maintenance meals you will LOVE this!

Here are all the ingredients you will need. Please note, this recipe makes approximately 6-8 wraps. 

The wrap contents:

  • 2 boneless chicken breasts (thawed)
  • 1 avocado cubed
  • 1 can of black beans (drained & rinsed)
  • 1 can of corn (not creamed) drained
  • Cherry tomatoes
  • Lettuce leafs
  • 3 tablespoons of olive oil
  • Salt & pepper

The Dressing: 

  • 1 packet of Ranch Greek yogurt mix
  • 1 1/3 cup of plain Greek yogurt 
  • 3 tablespoons of milk 

Im a visual person, so here’s a picture of everything you need (minus the milk).
Recipe:

  1. Cut the chicken into strips. My chicken was really thick so I cut through the middle to make two thin pieces of chicken, then cut them into strips. 
  2. Pour 3 tablespoons of olive oil into the pan and turn the burner to medium heat. 
  3. Put the chicken strips in the pan. Add salt and pepper to taste. 
  4. While the chicken is cooking drain the corn and rinse the black beans, then pour them into a saucepan. Cook on medium heat for 5 minutes then put to the side. 
  5. In a small bowl mix the Ranch Greek Yogurt salad dressing mix, 3 tablespoons of milk, and 1 1/3 cup of plain Greek yogurt. 
  6. The chicken should be cooked by this point. If so, set to the side to cool down.
  7. Cut the cherry tomatoes in half and cube the avocado. 
  8. Wash the lettuce strips and place them on the plate. Make sure they are spread open.
  9. Put a spoonful of the corn and black bean mix in the center of the lettuce. Then place the chicken strips on top of the corn and black beans. Put some of the Frank’s hot sauce on the chicken, then top with the tomatoes and avocado. Then drizzle the Ranch Greek Yogurt dressing on top. Your done!

How good does this look?!? I can honestly say this was a simple recipe and oh so yummy! I am not even a big fan of Greek yogurt, but the dressing is AMAZING and so much healthier!


Hope you enjoy! Thanks for stopping by. Have a great day!