Chicken Noodle Soup

I made chicken stock using directions from my fiance's cousin.
Then I need to do something with the stock, I was feeling like junk and decided upon chicken noodle soup.
I found this recipe via Pinterest and modified based on my patience and my ingredients.

ingredients
2 stalks celery, diced
3 carrots, diced
3/4 tsp sea salt
1/2 tsp black pepper
8C chicken stock (I'm sure store bought stock or broth would be fine)
2C wide egg noodles
4 tsp dry parsley
1lb chicken, chopped into small pieces

directions

1. In a large pot, combine all ingredients except the noodles.
2. Bring to a boil.
3. Lower heat and simmer for 1 hour.
4. Add noodles and cook for 10 minutes.
5. Enjoy!

Pineapple Lemonade Sangria

I found this recipe via Pinterest & made it for a party. MAJOR hit -- perfect combination of sweet and light without being overly tangy.

ingredients
750mL bottle of chardonnay
12oz can frozen lemonade
1/2C light rum
1/2C triple sec
3/4C simple syrup (1/2C water & 1/4C sugar boiled (stirred constantly) until sugar is dissolved & mixture is clear. Let cool before using.)
20oz can chunks or rings of pineapple WITH juice (I used crushed -- bad idea, it clogged up the spigot on my dispenser)
1 apple, unpeeled, cored, and cut into chunks (I used pink lady)
1 orange, sliced thin
1 lemon, sliced thin
1 can Sprite (or other lemon-line soda)
8 strawberries, cut in half with stems removed

directions

1. In large pitcher or dispenser, combine all liquids but the Sprite. Stir well.
2. Add fruit. Stir.
3. Refrigerate for several hours (I did it overnight).
4. Just before serving, add Sprite and stir well.
5. Enjoy!

Snickerdoodle Blondies

My fiance LOVES snickerdoodles. He could probably live on them for the rest of his life.
I found this recipe via Pinterest and it was a huge hit!

ingredients
for batter
2 2/3 all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2C brown sugar
1C butter, room temperature
2 eggs, room temperature
1 tbs vanilla extract

for topping
2 tbs sugar
2 tsp cinnamon
pinch of nutmeg

directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 pan.
3. Combine first 5 batter ingredients and set aside.
4. In a large bowl (I used my KitchenAid Stand Mixer), beat butter and brown sugar together for 5 minutes. Add eggs one at a time. Then add vanilla. Beat until smooth.
5. Mix flour mixture into bowl a little bit at a time, mixing well after each addition.
6. Spread batter evenly in pan.
7. Combine topping ingredients in a small bowl.
8. Sprinkle topping evenly over batter.
9. Bake 20-25 minutes until golden brown and tooth pick comes out clean.
10. Enjoy!

Healthy Cookie Dough Dip

I am currently doing a 30 day ab challenge that involves a diet of no dairy, white flour, or added sugar.
On our most recent girls' night, my friend Maria suggested we try this dessert because it is only minimally cheating :)
It was pretty tasty -- definitely not as tasty as the real deal, but for being made of chickpeas it was definitely worth it. We ate ours with a spoon, I suppose you could use graham crackers but a spoon did just fine!

I'm listing the ingredients we used, we followed the recipe for the most part.

ingredients
16oz can of chickpeas
1/8tsp salt
1/8 tsp baking soda
2 tsp vanilla extract
1/4C almond butter
2 tbs coconut milk
2/3C brown sugar
3 tbs oats
1/2C chocolate chips

directions

1. Add all ingredients minus chocolate chips to a food processor and process about 4 minutes until smooth (I had a few rogue chickpeas that escaping smushing).
2. Mix in chocolate chips.
3. Stick in the refrigerator for at least 30 minutes.
4. Enjoy!

Overnight Cinnamon Roll French Toast

MAKE THIS.
Don't think about the calories, just think about the heaven in your mouth.
Promise you, it's worth it.

ingredients
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
3/4 cup half-and-half
1/4 cup light corn syrup
2 teaspoons vanilla
4 tablespoons salted butter

directions

1. Bake and ice cinnamon rolls as directed on can.
2. While they're baking, spray an 8x8 baking dish (I used pyrex) with cooking spray.
3. In a medium bowl, beat eggs, half and half, corn syrup, and vanilla.
4. When rolls are done baking, with a serrated (and sharp) knife, cut each baked cinnamon roll from top to bottom into thirds.
5. Arrange pieces in baking dish at a slight angle to fill dish with centers of rolls exposed slightly. (I started in a corner and went out from there to the corner across from it diagonally.
6. Pour egg mixture over rolls.
7. Cover dish with lid or plastic wrap.
8. Refrigerate for at least 8 hours, easiest to do it overnight.
9. To serve, heat oven to 400 degrees.
10. Uncover the bakin dish, bake 25 minutes.
11. Cool for a few minutes before serving, or burn your fingers/mouth - I don't judge.
12. Enjoy!

Strawberry Crumb Bars

I found this recipe via Pinterest.
I made some modifications based on what I had in the house, and it was awesome.
A perfect summer dessert, I brought it to a 4th of July BBQ.

ingredients
1½ cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
2 sticks (½ lb) cold salted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
2 tbs lime juice

directions

1. Preheat the oven to 375° F. 
2. Grease a 13×9 inch pan; set aside.
3. In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt, stir together with a fork.  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.
4. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
5. In another bowl, stir together the remaining sugar, cornstarch and lime juice.
6. Gently mix in the strawberries with a rubber spatula until combined.  
7. Spread the berry mixture evenly over the bottom crust.  Crumble the remaining dough over the top of the berries. 
8. Bake for about 45 minutes or until the top is slightly golden brown.
9. Cool completely before cutting into squares and serving.
10. Enjoy!

Breakfast Potatoes

ingredients
Sea salt
Ground pepper
3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup extra-virgin olive oil
1/2 stick salted butter, cut into small pieces
1 mediumish yellow onion, finely diced (really, if you like onions add more -- if you don't, add less)
1 tsp dry rosemary

directions

1. Preheat oven to 425 degrees.
2. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain.
3. Let potatoes dry 10 minutes, then spread in an even layer in a baking dish (I used a 9x13 pyrex because I love pyrex - if you don't love it, use something different).
4. Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
5. Roast potatoes until beginning to turn golden, 30 to 35 minutes. (I like things crispier, so I did 35). 
6. Distribute onion and rosemary evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes.
7. Enjoy!

Hiatus

Sorry for the five (sheesh) month absence everybody.
Midterms, schoolwork, work work, finals, traveling, graduating, getting engaged, & wedding planning have crowded my plate.
I promise to be a more frequent updater, because people need to eat tasty things!

Raspberry Whipped Cream

I have used this as a topper for cheesecake with oreo cookie crust.

I have used this as frosting on chocolate chocolate chip cupcakes.

I could eat this right out of the bowl.

ingredients

1C heavy whipping cream

1/2C raspberry preserves (with or without seeds, up to you!)

2tbs sugar

directions

1. In a medium bowl, whisk cream & sugar until peaks begin to form. (I used my KitchenAid stand mixer).
2. Add preserves.
3. Whisk for 2-3 minutes until well combined and well whipped.
4. Enjoy!

Carmelitas

I found this recipe on Pinterest and made it for our Superbowl party.

I had way too many of them...they are delicious.

ingredients

32 caramel squares, unwrapped

1/2C heavy cream

3/4C butter, melted

3/4C brown sugar

1C flour

1C old-fashioned oats

1 tsp baking soda

3/4C semi-sweet chocolate chips

directions

1. Preheat oven to 350.
2. Combine caramels and heavy cream in small saucepan over low heat, stir until smooth. Set aside.
3. In a medium bowl, combine butter, brown sugar, flour, oats, & baking soda.
4. Press 1/2 of the oatmeal mixture into an 8x8 pan.
5. Bake for 10 minutes.
6. Remove pan from oven and sprinkle chocolate chips over crust.
7. Pour caramel over chocolate chips.
8. Crumble the remaining oatmeal mixture over the caramel.
9. Bake for 18 minutes.
10. Remove from oven and cool completely before cutting.
11. Enjoy!