Saturday, June 22, 2013

Potato Chip Cookies

I know. Its sounds weird. Potato chips in cookies. But I promise you, scouts honor, it is really good. Its definitely more of a salty treat than a sweet one, but the sweet and salty combo, combined with the chewiness and added crunch, makes for a great cookie! I wanted to try something new and interesting that wasn't just a normal chocolate chip or oatmeal cookies. Low and behold, Martha Stewart did not disappoint me. The only thing I changed was that I used Bob's Red Mill GF flour instead and added 1 tsp of xanthan gum as well. But obviously you can use normal all purpose flour. I am actually not a huge cookie fan ( I like fruity things and chocolate) but I thought I would try something new :) Anyway, enjoy! xoxo


  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup pecans (3 3/4 ounces), toasted and coarsely chopped (optional)

    4 cups coarsely crushed salted potato chips divided

    1. Preheat oven to 375. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
    2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
    3. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.

      Recipe derived from:

Sunday, June 16, 2013

Hey Cupcake

Alright folks, so I have been watching a show on Netflix called DC Cupcakes and it inspired me to make some! They looked so delicious and they make extravagant big displays of 72 different types of cupcakes and flavors and such, and I obviously do not have those resources, but I decided I can still try and make a mean cupcake. I succeeded! I found a Gluten Free chocolate cupcake recipe online and modified it a lot (made substitutions because I didnt have ingredients) and it turned out SO good! Had the exact consistency as a normal gluten full cupcake and was very moist and rich. Anyway I will post the modified version of the recipe instead of the original, because it turned out well! I decided to add a chocoate ganache filling (which is the same recipe I used for my Peanut Butter Pie earlier in the blog) Then I had Nutter Butter Peanut Butter Cookies on hand so I crushed those up and sprinkled that on top for some extra crunch!

Try it out! Leave a comment and lemme know how it turned out! xoxo

Chocolate Ganache:

- 1 cup sugar
- ¾ cup + 2 TBS Bob’s Red Mill GF Flour
- 1/2 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 egg
- 1/2 cup almond milk
-  1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coffee

Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.
In a large bowl combine the gluten free free, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well.
Add the egg, milk, oil, vanilla extract and coffee. Mix until smooth. Divide evenly into muffin pan.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and hollow out a small circle in the middle of the cupcake and fill with chocolate ganache. Frost with chocolate ganache. Smash up your favorite cookie and sprinkle on top! 

- 1/3 cup heavy cream
- 1/4 cup  brown sugar
- 1/4 cup corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, finely chopped

Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Wednesday, June 5, 2013

A Delicious and Healthy Dinner

So once again, I have been gone quite awhile. Life has been busy these days! I decided to continue the Whole 30 but basically it is the Paleo diet now, because I am working on making this way of eating, a permanent lifestyle. It is so great for the body to truly eat healthy; without sugar, MSG, processing, etc. So the other night I made a simple, basic dinner but it was so good and very easy. I made lemon pepper tilapia, garlic cauliflower rice, and glazed carrots. This meal provides, protein, starch, and veggies. I made up the recipes for all these by experimenting and just having fun. Hope you enjoy it as much as I did! xoxo


-Lemon Pepper Seasoning (Trader Joes, without sugar)
-1 Lemon
-Olive Oil

Squeeze lemon on tilapia and grind seasoning on top. Preheat Oven to 425 and bake for about 20-25 minutes. Serve with carrots and cauliflower rice.

Glazed Carrots:

-Melted Butter
-Brown Sugar (I didn't do this, but if you want to, its very tasty)

Put carrots in water and bring to boil. Turn down to medium low and cover for about 20-25 min. When carrots are done, drain and mix together butter, mustard, and brown sugar and drizzle over the carrots and enjoy!

Cauliflower Rice:

-1 head of cauliflower
-2 fresh cloves of garlic
-1 TBS Coconut Oil
-Salt and Pepper (add to taste)

Cut up cauliflower into small pieces and put into a food processor and grind until rice like consistency. Heat a skillet with the coconut oil and add cauliflower rice and stir around for about 4-6 minutes. (You do not want to brown it or fry it) Add salt and pepper. You can also add butter on top if you would like.