Snickerdoodle Blondies & Buffalo Chicken Wraps

Hi! We're buying a house!!!! Yep, yep, yep!! Our offer was accepted on this house-- 

Isn't it darling? It looks kinda lonely and small, but it's wonderful! There's lots of updates inside and it's in a great neighborhood, and there's a gigantic back yard... that's fenced no less!!! YAY! If everything goes as planned we would move in around mid-late August. 


You don't care? You came here for the food? Good, I have some!

Buffalo Chicken Wraps
Chicken breasts
Frank's buffalo sauce
Ranch dip mix
Spinach
Tortillas


Sorry, I didn't measure anything. Just put a few chicken breasts in a crock pot, cover well with buffalo sauce (close to whole bottle) and sprinkle with some Ranch dip mix (not quite the whole packet, maybe 1/2?) Cook on low for a few hours until done. Remove from crock pot and shred chicken.

Assemble and eat!

Yum! You could drizzle some more buffalo sauce on top... but I didn't. 

Now dessert.

Snickerdoodle Blondies
From In Good Taste

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

1. Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

2. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Have a good week!

Cupcakes anyone??

Hey there! I'm feeling cupcakes today. The sad thing? I don't have any. I made these a couple weeks ago... and they were gone nearly the same day! :) They were wonderful. 

Lemon Blueberry Cupcakes
Ingredients:
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

Additional fresh blueberries, for garnish

Directions:
Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about ¾ full.  Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Chocolate Chip PB Cookie Dough Cupcakes

For Cupcakes:
3 1/4 cups cake flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla
1 cup plus 2 tablespoons milk
3/4 cups plus 2 tablespoons (1 3/4 sticks) butter, softened
1 3/4 cups sugar
5 large egg whites, room temperature
2 cups mini semi-sweet chocolate chips

Pre-made PB chocolate chip cookie dough (from refrig. section in the store)

For Frosting:
3 cups powdered sugar
16 ounces cream cheese, room temperature
1 cup (2 sticks) butter, softened
1 cup chocolate peanut butter (I used Peanut Butter & Co Dark Chocolate Dreams- see below, found at Wal-Mart)

Make the Cupcakes:
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Combine 3 1/4 cups of cake flour, baking powder and salt in a large bowl and set aside.  Stir the vanilla into the milk.

In the bowl of an electric mixer, cream butter on medium high speed until smooth.  Add the sugar and beat until light and fluffy. With mixer on low, add the flour mixture in three additions, alternating with the milk mixture.  Beat until just combined after each flour or milk addition.

Whisk the egg whites until stiff peaks form.  Fold gently into the batter.  Coat chocolate chips in remaining 1 tablespoon of flour and fold into batter.  Divide batter among muffin cups, filling each 2/3 full.  Place a cookie dough ball in the center of each cupcake (see below).  Bake cupcakes for 18-22 minutes. Let cool in tins on wire racks.

 
Make the Frosting:
In the bowl of an electric mixer, combine powdered sugar, cream cheese, butter, and chocolate peanut butter and beat mixture until smooth. Spread frosting over top of cooled cupcakes, topping with additional chocolate chips if desired.

HOKEY TOOTS-- DO YOU SEE THAT?!?! That is pure indulgence- HEAVEN! :) Yum.

Perfect Summer Day

Hi there! How's the start of your week going? I hope better than mine. Both of our cars are breaking down. Our Sonata had a flat tire yesterday... severe flat... like no driving on it. And we really need a few new tires for that car. So there we have a few $$$. Then our Grand Prix... "old faithful", as I like to call her... has some deteriorating shocks. We hit any bump on the road and it feels like the back end is going to sway/swerve off the road. Lovely!! So anyways, we're gonna get a deal on tires at Sears on Thursday. And dad hooked us up with hopefully a cheap service shop in Sioux Center- Campanas. There's supposed to be a "~" thing over the n. You know? So it sounds like "campanyas". :) Anyways, there's some good guys that work there, started by one of dad's employees... so we're sure they'll get us fixed up and treat us right! I'll give you my full review after service. :)

Whew is it ever hot here! Yikes! Yesterday it got up to like 98 degrees. Or "109" as my car read... haha. HOT! We decided to do some gardening in the heat. Why not, you know?! 

That's Aaron in the back using a delightful garden cultivator for the bargain price of $25/day. Boy did that save our backs! And bodies... from the heat! He just whipped through those rows throwing the weeds out of the way! Beautiful! If anyone has or knows of someone wanting to get rid of a garden cultivator, we're in the business of getting one! :) 

Look at those beautiful beans! They are my favorite. They are so easy to grow, and they grow fast! :)


Let's see, Saturday was the most gorgeous day like ever. It was perfect temperature, minimal wind, and no smell out here on the farm. So we took full advantage. 

We grilled some burgers! You can barely see the burger under all those toppings! Haha. Topped with cheese, caramelized onions & mushrooms, tomato... ahhhh. Perfection. Along side we have baked beans, cherry tomatoes, cottage cheese, and grilled asparagus (hunted by your's truly)!  Mmm Mmm! 

Oh yes, and a beautiful bowl of cantelope. Yum!! 

Aww, look at Suzie wait so patiently. She loooooves cantelope.

Lemon Brown Sugar Chicken & French Puffs

Happy Friday!! Yay! It's yucky outside though, and as I heard someone say "it feels like the inside of a wet diaper"!!! HAHA! Yes it does, though. 

Well, news here? We are beginning to "house hunt" in Sioux City. Why? Because Aaron is going back to college at WIT in the fall. :) Haha... news, huh?! Ya, we have no news for a long time... and now we have big news! Aaron has decided to go back for Paramedic training. Something he has been involved in in the past, and something he still has a passion for. He's just one big public servant! :) Love him! 

We are definately taking the house hunt a little more seriously and smarter this time around. We kind of jumped in too quickly last time in KS. We know what we need/want, and we're not going to make many sacrifices this time. I am excited to get back to Sioux City... I like the bigger city feel, and expanded shopping/dining options.

So, I'm sure you'll be hearing more about what we're finding, etc. So stay tuned! 

Now, let's eat!

Yes, those are potatoes from a box. I do cave every once in awhile... for a good sale, that is. And they are yummy!

Let's talk about the chicken though. That was quite tasty! Thanks to The Pajama Chef!


Lemon Brown Sugar Chicken
1 lb thinly sliced chicken breasts
~1/2 cup flour
~1 Tbsp paprika
Canola oil
2-3 fresh lemons, juiced
~2 Tbsp Brown sugar

(~ = give or take, guestimate, don't bother measuring exactly)

- Preheat oven to 350 degrees. Heat oil in a large skillet over medium-medium high heat. Combine flour and paprika in a small bowl. Coat the chicken breasts in flour mixture and brown on each side, about 2 minutes each side. 

- Place in a casserole dish and top with brown sugar.

- Heat lemon juice briefly in hot skillet, stirring up good bits left from chicken. :)  By the way, you know how to juice a lemon, right? And you know how much better fresh lemon juice tastes than store-bought, right?? It's so easy, just slice the lemon in half and squeeze into a bowl, removing any seeds that fall in. Annnnnd, putting the left-over skins, etc down the garbage disposal makes it smell fresh!

- Pour lemon juice over chicken. Bake for 15-20 minutes or until cooked through. 

Look at that crusty brown sugar! It kind of reminds me of chinese food! It's good! Along side of boxed potatoes, and asparagus I hunted! :)


Ok, and just because recipes/pictures are backing up in my supply... I have to share this with you!!!!

Simple, sugary, buttery, AMAZING! Pioneer Woman's French Breakfast Puffs! I don't really have any idea why they're french? Or breakfast? Or puffs? They are kinda like cinnamon sugar muffins... or cake donuts! They are to die for though! And easy enough to make quick on the spot, like I did one night! I needed something sweet! And the ingredients are so easy!

So I quick made them! I made 1/2 of Pioneer Woman's recipe, which was supposed to only make 6 muffins... but it still made 12 like her original recipe said it would! 


Cinnamon Sugar Cake Donut Muffins (the name I'm gonna give them, and I'm gonna give you the 1/2 recipe I used, which gave me 12 muffins)


1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup sugar
1/3 cup Crisco shortening
1 egg
1/2 cup milk
1 1/4 cup sugar
1 1/2 tsp cinnamon
1 stick butter (I think I used even less than that)

- Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

- In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

- In a different bowl, cream together 1/2 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

- Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

- In a bowl, melt butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. 

          
Oh dear!!!!!!!! THESE WERE AMAZING! Like... make them right now! 

 

Enchiladas

 Hi! Tuesday starting the week... nice, huh?! Did you have a relaxing weekend? We did...  not much. Friday Aaron & I relaxed at home and did some asparagus hunting! Have you ever? It's soooo much fun! We love it! And, we didn't do too shabby.

 

Sorry, I don't know why that picture got turned upside down, and I don't know how to flip it. :) 

What's here to eat this week? Well, we made enchiladas. 

 

I started by cooking some ground beef and onion in a skillet, seasoning it with taco seasoning.  When it was done I threw in a little salsa, maybe 1/2 cup. 

Then you want to assemble the enchiladas. Tortilla, ground beef, and cheese!

Then roll them up and place in a greased pan. 

Then top it with a can of enchilada sauce. 

And then MORE CHEESE!

I like cheese. Then I baked it, covered, at 375 degrees for 20 minutes. 


Then top it with some sour cream and cilantro.

Oh yes! Look at that fresh cilantro! I grew that! :) Woo hoo! 

Beautiful, huh?! I have 4 pots of herbs... cilantro, parsley, rosemary, and dill. I'm quite proud! 

Ok, enjoy!

Why, hello again! So nice of you to return! You must be hungry! 

One question I get a lot about food is "how do you try new things?" or "how do you know you will like it?"  

Well, I browse a lot of recipes. Online, cookbooks, magazines... you name it. It's my hobby. :) The main things I look for in a recipe are-- 

     1. Have I heard of all the ingredients?

     2. Do I like all of the ingredients? 

     3. Are the ingredients readily available at home/store?

                                             

Let's start by looking at this recipe, courtesy of Iowa Girl Eats.

8oz bow tie pasta- well, that's easy. Who doesn't like pasta?

1 Tablespoon butter- butter? duh.

salt & pepper- you get the idea

2 small shallots, chopped- now, here you might start to have some hesitation. Shallots? Well, allow me. They're like a flavor packed small onion. Readily available, yes, in most grocery stores. My home? No. So I substituted a little onion instead.

2 cups chicken tenders, cut into small chunks- chicken.

2 eggs- love eggs

1 1/4 cups skim milk- got milk?

1 teaspoon Italian seasoning- yep

1/4 cup grated parmesan cheese, divided- yes, love me some Parmesan

1-8oz package Colby Jack cheese- Hmm? Any hesitation here? Colby Jack is a pretty basic cheese, available everywhere. But again, wasn't in my house. So I subbed cheddar cheese. We turned out fine. :)

1-14oz can quartered artichokes, drained and roughly chopped- oooo now here's the big one. Artichokes? Do I like those? Hmm... put your thinking cap on. Have you ever had them? I can think of eating spinach & artichoke dip ... and I like 'em in there. So here's where I expand my horizons. Good in a dip, let's try it in a casserole!!

1-10pz package chopped, frozen spinach, thawed and wrung out with a dish towel- Spinach is good.

1 slice whole wheat bread- readily available in my home, but you could easily sub white bread.

1/2 teaspoon paprika- kind of a "nothing" spice. No real flavor unless you use large quantities, then it gets spicy.

1 Tablespoon butter, melted

 

 

So, do you get it? Just go through the ingredients one by one. Evaluate them and go from there! Yay! Now you can expand your horizons too!

Ok, now let's get to the recipe! THIS WAS DELICIOUS! Like out of this world! The left overs were even tastier I thought!  

Start by boiling water and cooking your pasta according to package directions.

 

Meanwhile, heat a skillet over medium-medium high heat and cook shallots/onions & chicken until cooked.

 

In a large bowl whisk together eggs, milk, Italian seasoning & 2 Tbsp Parmesan cheese. Stir in colby jack cheese, spinach, and artichokes. Aaron & I both said when we were done eating it that the artichokes needed to be "weeded" better. :) Artichokes have tough areas to them that are un-chewable, and unfortunately I did not cut all of them out. So make sure you do!!

Then combine everything together and spread into a greased casserole dish. Cover pan with foil and refrigerate overnight if wanted. Otherwise bake at 400 degrees for 20 minutes. 


While cooking, combine remaining 2 Tbsp Parmesan cheese, bread slice and paprika in a food processor. Pulse until fine bread crumbs. Stir in melted butter. Top casserole and bake another 5 minutes.

Enjoy!!

Thanks Sioux City Journal!

Hi guys! I'm just popping in today to say "thanks!" to Sioux City Journal! I got 2nd place in a recipe contest!! Cool, huh?!

Totally cool to me, who was not expecting it at all! Aaron & I pick up the mail on our way home from work at 11:30pm. I got this letter in the mail...

I was like, hmm??? What's that?

Then I opened it and it was money!!

I was like, what the heck for?!

And then I saw..... this!!!

I was all excited and like "SWEET!" What recipe did I submit?? I remember submitting them, but it was like ages ago!! 

I won 2nd place for Brown Sugar Banana Bread. You can find it here

And what was 1st place, you ask? Something odd. I really want one of you to make it and report back to me. Because in my mind this 1st place recipe just doesn't jive. 

I am sorry that I haven't posted the recipe on here before, and I have no pictures of it to share! I did post a low fat banana bread... but that wasn't award winning! :) haha. 

Anyways... off to work!