Recipe | Chocolate Chip Muffins

Saturdays are not only great days to take a big breather after the long week (phew!), but also good times to bake something yummy to enjoy over recorded episodes of The Real House Wives. One of my favorite treats to enjoy when I'm in need of food therapy is a chocolate chip muffin. I just love the way gooey chocolate tastes when paired with baked muffins - yummy! Doesn't the thought of it just get you? Without further ado, here is an adapted recipe that I always stay true to when baking muffins...

(Makes 12-18)
Ingredients
-2 cups all purpose flour
-1/3 cup white sugar
-1/3 cup light brown sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-2/3 cup milk
-1/2 cup butter (melted and cooled)
-2 eggs (lightly beaten)
-1 teaspoon vanilla extract
-1 (11 1/2 ounce) package milk chocolate chips
-1/2 cup walnuts (chopped)

Steps
1. Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups. In a large bowl, mix together flour, white sugar, brown sugar, baking powder and salt.
2. In another bowl, stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the mixture, then pour the milk mixture into the well and stir until combined.
3. Spoon batter into muffin cups and place on a baking tray. Place the tray into the oven and bake for approximately 15-20 minutes or until a toothpick comes out clean. Allow muffins to cool for 5 minutes; enjoy!

DIY | Fondue Recipe

One of my all time favorite desserts is pretzels dipped into warm chocolate fondue. Here's an easy way you can whip up a quick batch without all the hassle required in traditional fondue...

You will need:

-Frosting

-Milk

-Ice Cream

1) Pour 1 scoop of ice cream (I like using Vanilla Bean) and one teaspoon of milk into a medium sized bowl. Mix well.

2) Gradually, add one cup of frosting into the mixture. Stir until formula is thick.

3) Over a medium flame, heat the fondue for about 2 minutes or until it becomes a paste.

Enjoy!

[Photo Source;1]

Peppermint White Hot Chocolate

Hot chocolate is one of my many guilty pleasures. I don’t think I’ve ever had a cup that I didn’t like, I don’t discriminate. This time of year you can usually find me at my nearest Starbucks waiting in line for a Peppermint Mocha but not today.. No, sir. I am sipping on something delicious though ;) One of my all time favorite seasonal drinks; a peppermint white hot chocolate. It’s the bomb.com- seriously. And the light pink color makes it all the better.

Here is the quick and easy recipe, enjoy!

 

Peppermint White Hot Chocolate

Yield: 1 serving ( Serving Size: 2 cups )

My Recipe File

 

Ingredients

• 2 cup(s) Whole Milk
• 1 whole(s) Candy Cane crushed
• 1/4 cup(s) White Chocolate Chips
• 1/4 teaspoon(s) Pure Peppermint Extract
• 1 teaspoon(s) Light Corn Syrup
• 2 tablespoon(s) Whipped Cream

 

Preparation

1. Set aside one tablespoon crushed candy cane. In a medium saucepan, heat milk over medium-low heat. Stir in candy cane, stirring until completely dissolved. Remove from heat. Stir in white chocolate chips and peppermint extract, continue to stir until chocolate chips are dissolved. Coat rim of glass with corn syrup and sprinkle on the candy cane that was set aside earlier. Top with whipped cream and enjoy!

 

 

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Fall Recipe: Apple Peanut Butter Cookies

I have a scrumptious recipe to share with you today.. Apple Peanut Butter Cookies.

Can you say YUM?

I made these over the weekend and they were gone in no time, let’s be honest, nothing sweet lasts long around this house.. Daniel and I both have a major sweet tooth and so do the little ones, well an aspiring sweet tooth anyway ;)

Using apples in the recipe is more nutritious and it really brings out the other flavors like the cinnamon and brown sugar. I could go on and on about sweets but let’s get to this mouth watering cookie recipe.

Apple Peanut Butter Cookies

• Prep: 20 min. Bake: 10 min./batch
• Yield: 15 Servings

Ingredients

• 1/2 cup shortening
• 1/2 cup chunky peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup grated peeled apple

Directions

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
• Drop by rounded tablespoons 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

What cookies are in your oven this Fall?

XO,

Tia

DIY Instant Oatmeal

With the kiddos back to school and the seasons a changin’, noting is easier and more heart warming than a nice bowl of oatmeal on a crisp Fall morning, especially homemade variations like ones I’m about to show you. Enjoy this money and time saving recipe for DIY Instant Oatmeal. You can even whip up a special batch for everyone in your home! 

My favorite is the apple and cinnamon blend, Mmmm. 

Ingredients

• 4 cups old-fashioned rolled oats
• 1/4 cup light-brown sugar
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon ground cinnamon
• 1 cup dried + diced apple ( I soaked mine in apple juice and cinnamon for 30 minutes prior to drying)

Directions

1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see more suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks.
   
2. To Serve, stir in boiling water until desired consistency is reached. Let stand 2 to 3 minutes.

Variations

Toasted almonds + Dried apricots + Flaxseeds
Coconut Flakes + Diced Mango + Pepitas
Walnuts + Dried Cranberries + Sunflower Seeds

 

What are some of your favorite Autumn time breakfasts? 

Sprinkle Dipped Vanilla Sandwiches

Daniel and I have been loving these babies lately. I could be stingy and keep all of this yummy goodness to myself but I need to share em’ with the world :D These sprinkle dipped vanilla ice cream sandwiches were made for hot Summer days, or any day really- and they are so simple and actually quite fun to make dip.

(You may want to have your children eat them outside because they do get a little messy, but they are worth the mess, I promise.)

Mai-Tai

One thing I’m not going to neglect this Summer is getting my drink on! As you all probably know, I was very pregnant last Summer.. Don’t get me wrong- I loved it, but nothing is more refreshing on a HOT Summer day then a nice cold mixed drink, or four! :) This is one of my favorite mixed drinks of all time. I hope you enjoy them as much as I do!

Mai-Tai

Ingredients

2 ounces rum
1 ounce lime juice
1/2 ounce orange Curaçao
1/2 ounce orgeat
Mint sprig, for garnish.

Preparation

Shake all liquid ingredients with ice. Strain into a rocks glass filled with ice. Garnish with a mint sprig.
Yield: 1 drink.

 

source [1]

Banana Pancake Recipe

Tomorrow is a big day in the Gibson house, It’s Daniel’s very FIRST Father’s Day! We’re having brunch at my mom’s house to celebrate. With that being said, I thought I would share this Nom Nom recipe that every father will enjoy! So… ENJOY!

source[1]

 

Do you have anything special planned for the special Father in your life? If so, what?

Petal Pusher

Here is another yummy Summer drink recipe! mmmmm :)

Petal Pusher

Ingredients

4 oz. tequila

4 oz. pear nectar

4 oz. rose petal liquor

1 lime

Directions

Fill cocktail shaker with ice, add ingredients, shake well, let stand 5 minutes to chill.

Strain into chilled martini glass. Garnish with an edible flower, such as a pansy.

Enjoy!

credits [ivillage]

Frozen Coconut Limeade

Frozen Coconut Limeade

With only a couple ingredients, how can you go wrong?

For all of my prego friends- there is an alcohol substitution below :)

Prep Time: 5 minutes

Makes about 3 servings.

Ingredients

• 5 1/2 cups ice
• 5/8 cup coconut rum (for non-alcoholic version, substitute cream of coconut, like Coco Lopez)
• 4-5 tablespoons frozen limeade concentrate (substitute lemonade version if you'd like)
• 1/8 cup water

Instructions

1. Add all ingredients to blender and blend until smooth.
   
   

credits [shewearsmanyhats.com]

I hope that you join me in making this yummy drink this Summer! What are your favorite Summer drink recipes? 

Granola Stuffed Strawberries

Good morning & happy Friday!

 I thought I would share this yummy (and healthy) recipe this morning and hopefully start your weekend off right!

Granola Stuffed Strawberries 

 

 

• 1 pint large fresh organic strawberries  
• 1 cup granola
• 1 cup favorite yogurt

 

Using a paring knife or strawberry huller, remove tops and hulls of strawberries.

Fill centers with granola and place in a bowl filled with yogurt.

Enjoy!

credits

“granola stuffed strawberries” [1.]
  


What are your favorite breakfast recipes? Share with a comment :)