Blueberry Bliss Icebox Dessert

This last week my beautiful parents celebrated thirty-three years of marriage!! Truly, they are a lovely example of a Christ-centered, selfless, strong-and-sweet marriage. I was looking up the traditional and modern gifts for a thirty-third anniversary, and all I kept seeing for year 33 was amethyst.

Great! I'll just go buy an amethyst paperweight . . . not.

Chocolate and Roses . . . in June

Here's my favorite foodie Friday post -- featuring the flora of my backyard and . . . chocolate cake!

Double Chocolate Banana Bread

I'm quick jotting this down so it's a recipe I don't forget! The original idea came from here, just so I'm giving credit where it's due. I really wanted to make that recipe, but also really didn't want to use butter, and only had two bananas. Here's my tweaked version!

Double Chocolate Banana Bread

Ingredients:

2 overripe bananas (mine were frozen)
1/w c. regular or Greek plain yogurt
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 c. flour
1/2 + 2 Tbsp. cocoa powder
1 Tbsp. brewed coffee (just save a tiny bit from a leftover pot!)
1/4 c. semi-sweet chocolate chips -- reserve for garnish

Instructions:

Preheat oven to 350 degrees.

If need be, thaw your bananas. If not, mash them.

"Cream" the yogurt, sugar, vanilla and salt. with a spoon or spatula. Add egg and mix well. Add bananas, remaining dry ingredients, and coffee. Mix well again until all dry ingredients are well incorporated and only a few tiny lumps of banana remain.

Pour batter into greased loaf pan.

Bake for 50-55 minutes, depending on your oven.

As the bread cools, press the chocolate chips into the top of the bread and allow them to slightly melt on top. :)

"Creaming" the sugar and yogurt.

What the complete batter looks like!

And finally, what I did with an extra slice this evening while watching Chopped with Hubby!! Chocolate chip ice cream and caramel sauce were the perfect, decadent complement! Highly recommend.

Slice and enjoy! <3

Triple Threat Mocha Peanut Butter Brownies

My intentions were healthy, I promise. . .


These decadent coffee-infused peanut butter brownies are perfect for. . . well. . . anything. A fancy family dinner, church potluck, date night in, or even just a casual night that calls for dessert.

I initially set out to make these, but it inevitably evolved from there! Happy baking!

Triple Threat Mocha Peanut Butter Brownies

Ingredients:

Crust
1 c. oats
1/4 c. mini chocolate chips
2 Tbsp. honey
1 tsp. vanilla extract
5 Tbsp. peanut butter

Brownie Layer
5 Tbsp. cocoa
5 Tbsp. white sugar
1 tsp. cinnamon
1 egg
1/2 c. vanilla flavored Greek yogurt *you could probably substitute applesauce, oil or margarine here!*
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 Tbsp. flour
1/4 c. packed brown sugar
1/3 c. milk
1 Tbsp. fresh brewed coffee

Mocha Glaze
1/2 c. semi-sweet chocolate chips
1 Tbsp. fresh brewed coffee


Instructions:

Preheat oven to 350 degree F.

Pulse all the ingredients for the crust in a food processor until well-blended and slightly sticky. Pack the crust mixture into the bottom of a non-greased 8 x 8 in. baking pan. Set aside

Make the brownie layer next: Using a rubber spatula, mix the cocoa, sugars, cinnamon, egg, and yogurt until well-combined and sugar is no longer clumpy. Add in the flour, baking powder, baking soda, salt, and milk. Stir again until just-combined. (It 's better to not over-mix this brownie mixture.) Finally, fold in one tablespoon of the coffee. *It doesn't have to be hot! As long as it's fairly fresh.*

Pour the brownie mixture over the crust. Spread evenly across the pan. Bake for 30 minutes, or until the top of the brownie bounces slightly back when touched.

While brownies are cooling, prepare the glaze: Melt the regular chocolate chips (the 1/2 c.) and the other tablespoon of coffee in the microwave for 30 seconds, or until just melted. (I didn't have to microwave mine long because my coffee was hot.)

After brownies have cooled for at least ten minutes, pour the chocolate glaze over the top of the brownies and spread evenly. Allow another 30 minutes to cool and set.

Cut and enjoy! They (obviously) plate beautifully, but you can still see the layers in the pan, too. These are such a decadent treat -- I only needed one to satisfy my afternoon sweet tooth! :)

Enjoy with life. <3

Favorite Pinterest Recipes this Week . . .

Just click on the title links to get to the recipes! :)

Chocolate Shortbread Heart Cookies from Two Peas and Their Pod





Easy Bacon Egg and Toast Cups from Martha Stewart Recipe




Citrus Vinaigrette from food.com





Poor Girl's Peppermint Mocha from right here!





This is my #TBT. Still one of my favs! It's so fun to see my recipes on Pinterest.



Love, peace and life. <3

Spur-of-the-Moment Healthy Cookies!

So tonight I had my daughter on my lap, reading books, and had a sudden craving to bake with her! Okay, mostly to eat with her . . .but I knew I wanted something healthy with no flour or eggs. If you're looking for something quick, kid-friendly and gluten-free, look no further!

Empty Cookie Jar = Immediate Remedy

Spur-of-the-Moment Healthy Cookies!

Ingredients:

2 cups oats
1 c. creamy peanut butter
1 c. brown sugar
1/3 c. vanilla flavored Greek yogurt
1 tsp. baking powder
1 tsp. cinnamon
1 overripe banana
1 c. pumpkin puree
1/4 c. milk
1/4 c. mini chocolate chips

Makes 16 cookies

Mix all ingredients together, preferably with a two-year-old stirring with a rubber spatula.

Bake at 350 degrees for ten to twelve minutes. :)

The brown sugar and pumpkin creates the dark honey color. The peanut butter and chocolate just oozes out! :)

Y.U.M.

Hmmm . . . someone is sneaking one . . .

As aforementioned, this is totally a spur of the moment post. In other words, it's 7:15 p.m. (a.k.a T-minus fifteen minutes til bath time), and these cookies (and this post) is short, sweet and to the point.

Think you don't have time to bake with your kids? Think again. This whole recipe (including prep and baking time) took less than 20 minutes!



Enjoy with your sweet bundles of joy. <3

Valentine Chocolate Chip Butter Cookies

At the end of this month I will have hosted, helped with and/or attended five parties...four of which revolve directly around children.


That's a lot of partying.


And a lot of kids!


I wanted to make something fun for my daughter and her friends for one of her (two) Valentine's Day parties this week.

My original plan was to make Valentine butter spritz cookies using  my (new antique find!) cookie press.

Isn't this fun?!?

I found a good recipe base from this book:

Since I lost my 1960 Betty Crocker cookbook in our fire, this has been one of my best resources for key recipes.

Unfortunately, the butter cookie recipe from the book did not halve well, or press well, and needed a lot of love.



 My new recipe makes fabulous, pink, buttery drop cookies with tons of tiny chocolate morsels!


Enjoy with a party... (even a party of one!)


Valentine Chocolate Chip Butter Cookies

Ingredients:

1/2 c. butter or margarine
1/3 c. sugar
2 eggs
1/4 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/4 c. milk
1/4 c. mini semi-sweet chocolate chips
red food coloring (5-7 drops)

Instructions:

Preheat the oven to 350 degrees F. Grease two large baking sheets.

Cream the butter and sugar and vanilla in a large bowl with a hand mixer or stand mixer.

Add the flour, eggs, baking powder, and milk. Mix on high again until the dough is thick and sticky.


Add however many drops of food coloring desired and mix on high again until the color is well-incorporated into the dough.

Finally, fold in the chocolate chips!

Scoop small, level drops onto the baking tray. I was able to fit about 15 per tray.

Bake for 10 minutes.


So pretty and fluffy and yummy!

I had to sample one...

Bundle already approves, so hopefully the kiddos at her party will too!

I've been waiting and waiting for a reason to fill this beautiful cookie jar my mother-in-law gave me!

Perfect. All full! Bundle helped me load it up!

Happy Valentine's Day!!

<3

Poor Girl's Coffeehouse Hot Chocolate

Bundle and I went trudging about in the blustery cloudiness to run some errands and (of course) ended up at our favorite local coffee shop. It has the cutest play area for kids in the back, so I figured Bundle could run off some energy with a few other kiddos. I thought seriously about ordering something warm to sip and share with my daughter -- she LOVES to eat all the whipped cream off the top of anything I usually order -- but, as aforementioned in this blog, our family is on a pretty tight budget.

After greeting all her toddler friends and making certain the colored chalk and train tracks were well-loved, we left, sans warm, whipped topping, fall drink. And there is nothing about that I regret!

I'm learning quickly that there is far more value (and joy!) in contentment than want.  From the comfort of our messy sweet, warm home, Bundle and I worked together on creating a hot chocolate masterpiece. Bundle helped measure and pour the milk, and in no time we were wrapped in blankets on the couch, watching Elmo and sipping our special mother-daughter treat together. This in itself was priceless -- a homemade gift that I am thankful to have received as well as given.

<3

Any time I crave something with Starbucks-worthy steamed milk, I use this method. It seriously couldn't be easier, and NO fancy barista equipment is required.



Enjoy -- with homemade, heart-warming love, in your own home, with your own dearly-loved.


Poor Girl's Coffeehouse Hot Chocolate

I even found the perfect little coffeeshop cup with a kid-friendly lid for Bundle!

Ingredients:

2 cups whole milk
1/4 c. chocolate syrup
1 tsp. vanilla
whipped cream and cinnamon for garnish

Instructions:

In a large saucepan, heat milk and vanilla on high setting, constantly stirring with a whisk. Once milk is steaming, add chocolate syrup and turn down to medium heat. Continue stirring until almost boiling. (You will begin to see tiny little bubbles floating to the top.)

Pour immediately into desired mugs and garnish with whipped cream and a dash of cinnamon. Serves two, and just a little extra. :)

Craving something with a little more caffiene?? Try this.


<3

Quiet Oatmeal Chocolate Chip Cookies

Yikes! Today I made the delightful mistake of napping while my one-year-old was napping. It was heavenly, but I still had tons to do when I awoke a ghastly two hours way too many minutes later! I had no idea how much naptime I had left to finish chores, baking, blogging, and working out, so I was determined to bake and blog first, as quietly as possible.

This is a blender-less, electric mixer-less recipe for oatmeal chocolate chips cookies. They are fluffy and soft, and almost have a cake-like texture. Perfect for those rare and hallowed moments of alone-time!

...or of course, snack time, when everyone wakes up...


Quiet Oatmeal Chocolate Chip Cookies

1 1/4 c. flour
1 c. brown sugar
1 c. quick oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1 tsp. vanilla
2/3 c. plain Greek yogurt
1 c. chocolate chips

Preheat oven to 350 degrees F.

Mix all ingredients together with a large metal mixing spoon in a large plastic, rubber-bottomed bowl, folding the chocolate chips in last. No loud scraping! 

Spray a ice cream scoop with cooking spray. If you aren't using a silicone tray cover, spray the baking tray as well.

Using the ice cream scoop, arrange twelve even scoops of cookie dough onto the baking tray.

These are huge scoops, so you may have to adjust your baking time based on what your scoop looks like. :)

Bake at 350 degrees for twelve to thirteen minutes. Be sure to watch the clock at this step, instead of setting a loud timer. :)

Remove the cookies from the baking tray using a silicone or rubber spatula to cool.

Enjoy with cold brewed coffee (wouldn't want to use that microwave or burbling coffee maker!), and the serene quiet that accompanies naptime.

<3

Chocolate Chip Cold Brew Frappucino: #TBT #Frugal

I know it's #TBT, but I still wanted to do a recipe for today's post.

So... I'm combining them!

Two years ago my husband and I started going to our local coffeeshop every Thursday, to basically celebrate the week coming to a close; a pre-weekend coffee date if you will.

When dear Bundle was born, we continued the tradition. Now she's old enough to have the occasional kid's sized cup of whipped cream. Coaxing her to utilize her spoon is almost always a bust.

The first time our daughter joined us on our coffee dates!!

Sweeter than a Dolce Latte! 

A few weeks back, when Bundle attempted to attack her whipped cream.

Yum. No spoon for her!

Recently (in the past seven months) I've resigned from a full time salaried position and opted to work part time and stay home with Bundle the rest of the time. I absolutely love it. God has been teaching me so much.

The hardest lesson I've been attempting to learn though is trust. With only one steady income, we've had to cut back our budget considerably. We've done everything from turning off our AC and opening windows to seriously rationing our gas. This includes nixing our weekly coffee excursions.

Nevertheless, we LOVE our Thursday coffee dates.

Just because we're tight on money doesn't mean we can't reinvent our coffee dates at home! Today, our Thursday coffee date is free -- compliments of our own freezer, blender and kitchen table.

Here's my version of my hubby's favorite iced and blended coffee drink.


Chocolate Chip Cold Brew Frappucino

1 c. strong brewed and cooled coffee (I used leftovers from my afternoon cup!)
1 c. chocolate chip ice cream
3 ice cubes
3 Tbsp. chocolate syrup

For added caffeine kick, use frozen coffee cubes instead of regular ice cubes.

Place ice cream, chocolate syrup, ice cubes and coffee in a blender. If you added in that order, they tend to blend together easier!

Blend on low for about 60 seconds, or until there are no ice chunks.

Pour, serve, and enjoy with life!

<3