I love my Mom!

Can I just say that I love my Mom! She is one of the most considerate and kind people I know.  She is not just my Mommy, she is my best friend!

I checked my mail the other day and lo and behold this Valentine's package was waiting for me.  As I unwrapped each item I just became happier and happier as each little trinket made me smile and lift my spirits.

I know this isn't a food or craft post but I wanted to share how sweet and creative my Mom is!

I hope to become as creative and thoughtful as she is someday!

How crazy cute is this salt and pepper shaker set!? Have I mentioned that I LOVE anything Disney?

She also sent me this vintage, unopened package of playing cards that were my Grandma's.  I was SO excited when I saw this.  I don't know if I'm even going to let anybody play with these!

This vintage Mickey cup was also my Grandma's.  So precious.

She also ordered this personalized stamp for me! My name is spelt slightly funky (I LOVE it though) and having something made especially for me is so nice! Curse all the stores and gas stations that never had my name on a mini license plate or key chain!

And how FUN is this!? My mom found this simple paper craft tutorial online and has made a lot of them.  You just simply buy some cellophane bags, put some decorative paper as the "backing" and then cut and tape some coordinating papers around some mini candy bars.  A cheap and easy craft.  Such a creative lady!

And how thoughtful is this?! When my Mom visits me in Utah she is constantly worried that I am going to lose my wedding ring.  When I do dishes or something where I don't want my ring on I will often leave it by the sink, on the kitchen table, etc and it always makes her nervous.  This little ring holder is cute and practical!

Thank you Mom for the pick me up and for the sweet gifts!

Strawberry Spinach Salad with Lemon Poppy Seed Vinaigrette

Recipe slightly adapted from Our Best Bites

Spring is almost here my friends! I was able to get the most DELICIOUS strawberries the other day for this salad and it made me unbelievably happy.  

This is one of my favorite salads now.  It is so fresh and tasty.  I kept referring to it as lip-smacking good! And it truly is!

Strawberry Spinach Salad:

1 (10-ounce) bag spinach

1/2 small red onion, thinly sliced

1 cucumber peeled, seeded and sliced

1 lb strawberries, hulled and quartered

1 c. sugared almonds

2 grilled chicken breasts (I used a bag of Tyson pre-grilled chicken)

For the salad, toss ingredients together and serve immediately.

Lemon Poppy Seed Vinaigrette:

2-3 large lemons (use as needed to yield 1/3 c. juice and 1 tsp. zest)

1 tsp. grated white onion

1/4 c. white wine vinegar

1/4 c. canola oil

3/4 tsp. kosher salt

4-5 turns of freshly ground pepper

1/4 c. sugar

2 tsp. poppy seeds

1 large clove garlic, finely pressed

Combine all ingredients together in leak proof container (like a mason jar) and shake vigorously.  Refrigerate for at least 1 hour.  Shake well before serving.

Sugared Almonds:

1 c. sliced almonds

3-4 Tbsp. sugar

Combine together in pan over medium heat.  Stir constantly with wooden spoon (I learned the hard way once with a plastic spoon) until sugar starts to melt.  Continue to stir till almonds are coated in melted sugar mixture. Take off heat.  Cool and serve with salad.

Peppermint-Kissed Chocolate Cookies

Recipe slightly adapted from Our Best Bites

Yesterday was a bad day.  I literally almost cried four times.  It was one of those days where all you want to do is go home, put on some stretchy pants and watch a "Gilmore Girls" marathon.

What I ended up actually doing is exercising and making these cookies.  And I am SO glad that I did. These are scrumptious! Seriously one of my new favorite cookies.  

The recipe calls for candy cane Kisses but they would be divine with any type of Hershey Kiss. The versatile dark chocolate cookie is the perfect base for any flavor.  I'm excited to try it with raspberry Kisses.  Yum! 

1/2 c. unsalted butter, softened

1/2 c. butter-flavored shortening

1 c. brown sugar

1 c. granulated sugar

2 eggs

1 1/2 tsp. vanilla extract

1/2 tsp. peppermint extract

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 c. flour

1/4 c. plus 2 Tbsp. unsweetened cocoa powder

1 (10 to 12-ounce) bag dark chocolate chips

50 Hershey Kisses

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

Cream together softened butter, shortening and sugars for about 2 minutes on medium to medium high speed until light and fluffy.  Add eggs, vanilla and peppermint.

Combine baking powder, baking soda, salt, flour and cocoa powder in a separate medium bowl.  Whisk together.  Add to butter-sugar mixture and mix until combined.

Mix in chocolate chips.

Refrigerate dough for an hour to prevent the cookies from flattening when they bake.

Once refrigerated, scoop dough with a cookie scoop and place on cookie sheets.

Bake each sheet for 8 minutes (you want the cookies to be slightly under baked).  Remove from oven and cool about 2 minutes.  Top each cookie with an unwrapped Hershey Kiss and push down very lightly.  Transfer cookies to cooling rack.  If necessary, place cookies in fridge to re-solidify the Kiss.

Enjoy! 

Tomato Artichoke Soup with Cheese Herbed Croutons

A long time ago my sister-in-law Chelsea and my Mom came to visit my house in Utah.  My sister-in-law had traveled with my brother, but he was out of the house one night and so it was girls night in for us!

Chelsea made this soup and croutons and I was forever in love with it.  I've made it many times since and every time I do I realize all over again why I fell in love with it in the first place.

It has layers of tomato, artichoke, onion, garlic and is served with crispy, parmesan croutons.  What is funny to me is that it looks very fancy and impressive but is super easy to make!

I hope you enjoy it as much as I have.  It is definitely a recipe I will have and make forever.

Tomato Artichoke Soup:

4 T. olive oil

1 large white onion, finely chopped

1 T. minced garlic (I used 1 heaping tsp. of the jarred, pre-done stuff)

1/2 tsp. dried thyme (you can add a little more if you like)

15 oz can artichoke hearts, finely chopped

28 oz can diced tomatoes, with juices

4 c. chicken broth (one large box)

1/2 tsp. salt

1/4 tsp. ground black pepper

1 c. sour cream (light is fine)

Cheese Herbed Croutons:

1/2 loaf french bread, cut into cubes

1/4 c. olive oil

1 T. dried Italian seasoning

1 c. shredded Parmesan cheese (this should be freshly grated from a Parmesan wedge)

Heat oven to 350 degrees.  For soup, heat oil in a large pot over medium to medium high heat.  Add onion and saute 5 minutes until softened.

Add garlic and thyme and saute another minute until nice and fragrant.

Add artichokes, tomatoes, chicken broth, salt and pepper.  Cover and simmer over medium heat for at least 30 minutes (the longer you simmer this the more the flavors meld).

While the soup is simmering prepare the croutons.  In a large bowl combine bread cubes, olive oil, dried Italian seasoning and Parmesan cheese.  Toss to combine.  Line a large cookie sheet with parchment paper.  Lay out the bread mixture and evenly distribute in a single layer.  Bake for 12-15 minutes or until bread and cheese gets light golden brown.  You don't want it burnt but you do want it to be toasted enough so that it has a nice crunch to it.  Check on it every few minutes.  After it's done baking set it aside and finish up the soup.

To finish soup add sour cream, stir well and simmer for 5 minutes.  At this point taste the soup and see if you need more salt or pepper.

Ladle into bowls and serve with croutons.  Don't add the croutons to your bowl because they get soggy really quick.  I like to serve my croutons on the side and plop them in one by one as I take bites.

Enjoy!

Quinoa Burrito Bowls

Recipe from The Shiksa in the Kitchen

I like trying to cook new things.  I find it exciting and fun! Quinoa is something that I had heard of before and for some reason always thought was a "fancy food".  That fancy people made and ate it.  I mean, for heavens sake! No one can even pronounce it correctly! If you can't pronounce a food's name then in my book, that makes it fancy food.

Well, apparently I'm a fancy person because a) I now know how to pronounce it correctly and b) I know how to cook it!

This healthy, simple dish is fun and easy to make.  The quinoa acts as your burrito  base and you build on top of that with tasty black beans, lettuce, tomatoes, cheese, corn, etc.  It's a great way to sneak some whole grains into any diet.  I highly recommend this dish.  Don't get me wrong, this is no Cafe Rio but this also won't add any more rolls to my muffin top and that makes me happy to eat this.

1 c. quinoa

2 c. water

1 T. olive oil

1/4 c. chopped white onion

2 cloves garlic, minced

2 (15 oz) cans black beans, rinsed and drained

1/2 c. water

1-2 t. chili powder

4 T. chopped cilantro, separated

2-3 limes (depending how juicy they are)

salt to taste

shredded lettuce

Toppings of choice:

salsa

avocado

corn

tomatoes

sour cream

cheddar cheese

onion

cilantro

Rinse quinoa in strainer if the quinoa you have purchased if not already pre-rinsed.

Put in medium pot along with 2 c. water and bring water up to boil and then turn down to low.  Cover and set timer for 20 minutes.

Meanwhile, heat up oil in pan.  Add onions and cook until softened.  Add garlic and saute for 1-2 more minutes until fragrant.  Add beans, water, chili powder and 2 T. cilantro.  Cook on medium high until water is absorbed.  Turn down to low. Salt to taste.

Once the quinoa is cooked add 2 T. cilantro and juice from all the limes and fluff with a fork.  Salt to taste.

To assemble burrito bowls put quinoa, black beans and lettuce stacked in layers.  Toss on other topping ingredients as desired.  Enjoy!

Yummiest Blueberry Muffins

Recipe slightly adapted from Mini Manor Blog

First off I just have to say that this recipe is a-m-a-z-i-n-g.  It is the perfect blueberry muffin! Moist cake, swirled berries on top and a thick streusel topping.  Heaven on Earth.  I highly recommend this recipe. It is not only delicious but super simple and easy too! I made these the other day, froze them tonight and then Christmas morning wa-la! We have homemade muffins!

Blueberry Muffin:

1 1/8 c. sugar

2 1/2 c. flour

2 1/2 t. baking powder

1 t. salt

2 eggs

4 T. unsalted butter, melted

1/4 c. vegetable oil

1/4 c. 2% milk

3/4 c. plain Greek yogurt

2 t. vanilla 

2 c. frozen or fresh blueberries (I used frozen)

Combine everything together except the berries.  Once your jam and streusel is ready then fold in your berries gently.

Jam:

1/2 c. frozen or fresh blueberries (I used frozen)

1 T. water

1 t. sugar

Combine in a small saucepan over medium heat.  As it heats through and thickens, mash it constantly with the back of a wooden spoon.  Once a "jam" consistency, take off heat.

* Cooks note: I would double this next time.  It tasted great with these measurements but I really think that a thicker jam on top would be even better *

Streusel:

4 T. brown sugar

3 T. sugar

1/2 c. flour

5 T. melted butter

Combine all together in bowl.  It will be like a pie dough consistency.  This is normal.  Once it gets to that stage, crumble into little pieces.

To assemble muffins, fill 24 paper lined muffin cups with the blueberry muffin batter.  Top with a dollop of the blueberry "jam" and swirl with a skewer to make a pretty design and disperse it.  Then top with streusel topping.  

Bake each pan separately at 375 for 15-20 minutes.

Enjoy!

Chocolate Peppermint Cookies

Recipe from Our Best Bites

Last night the Hubby and I had a date night.  We went shopping, out to dinner, got some dessert and drove around watching Christmas light displays while we listened to Christmas music.  There is just something about eating a Salted Carmel Brownie from your favorite bakery while Nat King Cole serenades you as you drive around watching amazing light displays that makes you really feel the Christmas spirit.

Something else that has helped me also get into that Christmas spirit is watching "White Christmas" (Bing Crosby, you have the voice of an angel) and making these Chocolate Peppermint Cookies.

I thought this would be a fun Christmas cookie to make because c'mon, look at 'em! Chewy chocolate cookies mashed around fluffy peppermint frosting and rolled in crushed candy canes.  If that isn't a Christmas cookie then I don't know what is folks.

Have fun making these cookies for Santa!

Cookies:

1 1/2 c. flour

3/4 t. baking soda

1/4 t. salt

1 c. semi sweet chocolate chips

3/4 c. light brown sugar, packed

5 T. butter

1 T. water

1 egg, lightly beaten

Frosting:

1 stick butter, room temperature

2 c. powdered sugar

1 t. mint extract (taste as you go, you may want more)

milk as needed for consistency (barely any-just a splash or two)

2 drops red food coloring

To make cookies, preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

In a medium bowl combine flour, baking soda and salt.  Mix well.

In medium saucepan combine 5 T. butter, chocolate chips, brown sugar and water.  Heat over medium until melted.  Transfer chocolate mixture to mixing bowl.

Beat in egg.  Add dry ingredients and mix until it just comes together (don't over mix).

Measure out scant tablespoons of dough, roll and place on cookie sheets (the dough will be soft, this is normal.  If it feels too soft stick in fridge for a few minutes).  You want 12 balls per cookie sheet spaced out fairly far apart (you will have a bit of dough left over to do another cookie sheet).  Bake each cookie sheet for 7-8 minutes (you want to slightly under bake them).  Take out, let cool for a few minutes and then transfer to cooling racks to let cool off completely.

While cookies are cooling, combine all of your frosting ingredients and mix together in stand mixer or with a hand mixer and whip until nice and fluffy.  You want a nice, stiff frosting.  

Once cookies have completely cooled, spread half of the cookies with the frosting, then top with other cookies to make sandwiches.  Roll in crushed candy canes.