12/11/2016

Holiday Playlist

My grandmother hasn't been doing well...to cheer her up, I rounded up a few of my musical friends and made an album of Holiday songs for her. I can't believe we threw this together in 48 hours, the results were amazing! Such a fun playlist that the whole family can enjoy.

So, I thought I'd share some Holiday tunes with all of you!
Merry Christmas and Happy Holidays!


3/15/2016

Microwaveable Breakfast in a Mug

True confessions: I'm not a morning person.
Brunch?  ALLLL DAY LONG!
But in the mornings I want something fast, easy, and that doesn't make a huge mess while I wake up.  I'm all about microwaveable breakfast yumminess in mugs.

This week I've been in 5th Grade teaching the kiddos some easy breakfast-in-a-mug recipes and ideas. 
Love seeing kids take initiative and learning some life skills.  I mean, what's not to love about Strawberry Chocolate Microwave French Toast?!

Download the recipe page I made HERE (or click the image below) and enjoy some French Toast, Scrambled Eggs, or Fruity Oatmeal in a Mug. Each one takes less than 5 minutes to make. Or better yet, teach your kids how to do it and maybe they'll bring you breakfast in bed! (a girl can dream, right?)
https://drive.google.com/file/d/0BwsIJiJPw4W-ZElnLTcwUDJHTzg/view?usp=sharing

1/23/2016

Perfect High Altitude Cookie Base

When we moved from 0 to 4,700 ft above sea level six years ago, it was a bit of a baking culture shock! Long story short, I spent a LOT of time reading, experimenting, calling foodie friends, swearing, you name it, and after a couple years got back on my game. 

As for cookies, I spent about two years tweaking my used-to-be-perfect-at-sea-level-cookie recipe so you don't have to go through the hundreds and batches and delicious calories that I did (hey, someone had to do it. You're welcome).  

I use this base all the time as a starter for cookies--add a 1 1/2 cups of your favorite mix-ins and you're ready to roll.  Current favorite is Raspberry Dark Chocolate Chunk!! (Just make sure you use dried raspberries instead of fresh, they'll ruin your cookie texture.  You can find dried raspberries at Trader Joe's or Wal-Mart).



No-Fail High Altitude Cookie Base
(I usually double the recipe, but I'm not the boss of you)
Ingredients:
1 cup butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 tablespoon vanilla extract (I prefer vanilla bean paste if you can find it)
2 3/4 cups white flour
1 1/2 cups mix-ins (chocolate chips, dried fruit, nuts, etc)

Directions:
Preheat oven to 350 degrees F.  Cream butter and sugars.  Add eggs, one at a time, mixing after each.  Add Soda, salt, and vanilla.  Add flour and mix well.  Add mix-ins. Drop by heaping teaspoon (or use cookie scoop) onto a baking sheet lined with parchment paper or a silpat mat.  Bake at 350 for 9-11 minutes, until edges are barely brown.  Remove from oven and let sit on cookie sheet for 3-5 minutes to cool and set.  


Notes: For Dark Chocolate Chunk Raspberry cookies, use 3/4 c. dried raspberries and 3/4 c. dark chocolate chunks.