Orange Cranberry Bread

Don't hate me... This isn't really "bread". This is straight up cake, complete with a mouthwatering glaze. Why do I call it bread? Good question and there are 2 answers; 1) Because I can and 2) because I made this delight in a bread pan.

This recipe came about as an accident. It's based on a lemon poppy seed bread that would make a church lady swoon at a potluck. I went to make it and realized I had neither lemons, nor did I have poppy seeds. I did, however, have a bag of cranberries in the freezer and a bowl full of oranges and, thus, the bread was born! It's a favorite, here, especially during the holidays. You can, pretty much, chuck everything in a bowl and get perfect results, every.single.time.

So, here's my method:

For the bread:

3 cups all purpose flour
3 eggs
2 cups sugar
1 1/2 cups whole milk
1 cup coconut oil, melted
1 TBS melted unsalted butter
1 1/2 tsp baking powder
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1/2 tsp salt
1 cup chopped cranberries
Zest of 1 orange

Preheat your oven to 350 degrees and grease and flour 2 bread pans. Mix the baking soda and salt with the flour and then mix in everything else, except the zest and the cranberries until it's fairly smooth and well incorporated. Gently fold in the zest and the cranberries and divide the batter between the pans. Bake for about 50-55 minutes, or until set in the middle. Remove from pans and remove to a cooling rack,

For the glaze:

1/4 cup orange juice
3/4 cup sugar
1 tbs butter, salted
1/2 tsp vanilla
1/2 tsp almond extract

Chuck all but the vanilla and almond extracts into a sauce pan and stir, over medium-low heat and the sugar dissolves. Remove from the heat and add extracts and then spoon over the warms loaves of bread and spread it until it covers the top of each loaf.

Chicken Pot Pie Soup

Someone once said, "Chicken soup is good for the soul.", and I have to say, that I agree. Chicken soup is warm, comforting, and full of "Make you feel better about anything" goodness. It's one of the very first things I think about when fall arrives and the weather cools and noses start to get stuffed up. I'm pretty sure chicken soup is sort of magical.

We needed some magic last night, for sure. We had a rough start that morning and it really just set a bad tone for the day. I had, thankfully, made some chicken stock overnight in our crock pot and had some leftover chicken from the previous night's dinner. It was as if the universe had perfectly aligned... I knew what I had to do! It was definitely a "Chicken Soup" night! And not just any chicken soup, oh no! It was a "Chicken Pot Pie Soup" sort of night.

Here is my method:

2-3 cups cooked chicken, cut into bite sized chunks
1/4 cup unsalted butter
1/2 cup flour
1 onion, chopped
2 cloves garlic, minced
2-3 carrots, cut into 1/4 inch pieces
2-3 ribs of celery, cut into 1/4 inch pieces
1 cup peas
5 cups of chicken stock
1 cup whole milk
1 cup cream
1 tsp salt
1 tsp thyme
2 bay leaves
1/2 tsp black pepper

Over med-high heat, melt your butter and toss in the onion, garlic, carrots, and celery and saute until the onion begins to turn translucent. Add in the flour and continue to stir and cook for 1-2 minutes. It's going to seize up and that is okay. Just don't let it burn! Add in the chicken stock and stir until it starts to thicken and bubble. Toss in the peas, bay leaf and thyme, reduce the heat to med-low and simmer, covered for 15 minutes. Stir in the milk and cream and add the salt and pepper. Allow it to heat through and serve with hot out of the oven biscuits.

Pumpkin Cream Cheese Muffins

Fall is most definitely on it's way to North Texas. I have finally managed to turn the air off and open a window, which is HUGE, because this summer was more than a little warm. But, it is finally fall and that means loads of pumpkin-ish goodies fly out of my kitchen!

These muffins are the result of an informal challenge from a friend. She posted a status about a certain coffee chain's pumpkin muffins with the tag line of, "I bet Shannon can make these.". Challenge accepted. Unfortunately, I have never actually eaten this chain's version, so I had to trek out to go get one. It was yummy... A little sweet, but good. Dense, spicy notes of cinnamon and cloves and a delectable cream cheese core.

I felt up to the challenge after 1 bite and the resulting muffins were close, but infinitely better, in my opinion. I usually reach for the brown sugar, when making anything with pumpkin. I just think it offers a deeper flavor profile. But, these muffins needed more depth, so I opted for white sugar with a boost of molasses, which is all brown sugar really is... No, really, it is. I amped up the spices and added ginger, which I felt was missing from the chain's version. What I produced was a very moist, spiced pumpkin muffin with a slightly sweet cream cheese core. Not a thing wrong it that! Only thing missing were the scattering of pumpkin seeds on top.

Here is my method:

Makes 24Cream Cheese Filling:

1 8oz brick of cream cheese

3/4 cup powdered sugar

1/2 tsp vanilla

Muffins:3 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp allspice

1 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

4 eggs

1 15oz can pumpkin puree

1.5 cups sugar

1 cup oil

1 tbs molasses 

With a handheld mixer, blend the cream cheese, powdered sugar, and vanilla together. Scoop into a piping bag with a round tip and chuck in the fridge to firm up. 

Mix all your dry ingredients together and set aside. In a mixer, beat together pumpkin, eggs, sugar, mollasses, and oil and then mix in the dry ingredients until just combined. Divy the batter between 24 lined muffin cups. Now, here's the fun part! Go get the cream cheese mixture and pipe some into the center of each muffin. Put the tip a little lower than half way down the middle and squeezw until it just a wee bit peeks out. It expands like crazy during baking. 

Bake at 350 for about 18-20 minutes. Allow to rest a few minutes before removing them to a cooling rack. 

Fluffy Sugar Cookies

Don't lie to me, now, who here hasn't devoured those sugary-soft fluffy cookies they sell at the grocery store? I know I have and my kids love them and ask for them every time I have to take them into the store. And, though I'll admit to totally eating my weight in them, I knew there had to be some way to make these at home with ingredients I could pronounce and make enough that I didn't feel as though I was losing money, or my fair share of cookies, every time they disappeared the same day I brought them home from the store. Having a large family often means cage matches to see who reigns supreme and gets the last cookie!

So, I set about trying 11ty billion "soft sugar cookie" recipes and, in some way or another, they all seemed to fall short of the mark, at least in my opinion. In all that research, one thing became very clear... A "sugar cookie" can be many things, but it is not consistently defined around this country. A lot of the recipes I found used shortening. I have a large issue cooking with that stuff, I really much prefer using butter and other fats.

So, in efforts to make a lightly textured cookie with an irresistible flavor, I put my smarts to work and came up with a recipe that beats out any pre-packaged cookie, hands down! And the best part? The recipe makes a LOT of cookies, so cage matches aren't required and I always have enough to share with anyone who drops by to visit.

Here is my method:

For the cookies:

1 cup unsalted butter, softened
1 cup powdered sugar
1 cup granulated sugar
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup canola oil
2 tsp almond extract
2 eggs
4 1/2 cups all purpose flour


In your mixer, beat the butter on high until it's lightened in color and fluffy. Add in the powdered and granulated sugars, baking soda, cream of tartar and the salt and beat again until it's lightened in color and fluffy. Stream in the canola oil as the mixer is going. Then add in the eggs and the almond extract. Take a moment to scrape down the sides to make sure it's all one cohesive batter. Then gradually add in the flour a cup at a time until it's all combined. The dough will be pretty stiff. Cover and put it in the fridge for at least 30 minutes.

When it's chilled, preheat your oven to 350 and line a baking sheet with parchment, scoop out dough balls in 2 tbs portions and roll them to make smooth. Press them flat with your fingers or a glass. I aim for about 1/3 inch thick and bake for 10-12 minutes. Allow them to sit on the cookie sheet for a minute or two before transferring them to a rack to cool. Keep the unused dough in the fridge in between baking.

For the frosting:

1/2 cup unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
pinch of salt

Beat the butter and extracts together and gradually beat in the powdered sugar until it's light and fluffy. Spread on cooled cookies and decorate however you wish.

Note: When making these for a bake sale, I double the frosting recipe.

Mexican Chicken

This is a huge family favorite and I make it nearly every week. It's beyond simple, extremely versatile, and pleases every person in this house. So, in other words, this dish is full of win! We use it for all sorts of Mexican dishes, filling for enchiladas, quesadillas, tacos, but also as the base for chicken enchilada soup or white chicken chili. Talk about versatility! And, the added bonus is that we can get 3-4 meals out of one batch, so it's extremely economical.

The best part, though, about making this dish is that I don't have to babysit it while it cooks. Oh no, this beauty of a recipe cooks up in my crock pot. I chuck the ingredients, set it to low and off we go. By the time we make it back in the house, the air smells SO ridiculously divine. I take a quick minute to chuck the cooked chicken in my Kitchen Aide mixer with the paddle attachment and viola, perfectly cooked and shredded chicken for the masses!

This is my method:

4 chicken breasts, frozen
2 cans of tomato and chilis
2-3 Tbs of taco seasoning (about 1 packet, but I make my own and so should you!)
1 lime, juiced

Chuck it all, except the lime, into your crock pot, set it to low and walk away. In 6 hours, you'll have the best chicken EVER! You can shred it with two forks or chuck it in your mixer. Toss in the lime juice and mix to incorporate and use as you'd like.

Broccoli Sausage Pasta

We have a large family rife with big personalities and varying tastes. It can be very challenging to please them all, at times. Of our 4 children, one doesn't like rice, except plain sticky rice, one doesn't really like any veg except for carrots and broccoli, one refuses to eat any ground meat of any kind, and one is just a baby and likes to chuck his food to the floor. Usually, I try to make a conscious effort to include one component of each meal that I know everyone will like, which can be challenging. But, sometimes, it brings inspiration and I manage to sneak a 1 pot dish in front of my kids that they'll all eat to some degree... And that, in my book is a huge win!

Broccoli Sausage Pasta is something I came up with spur of the moment after we'd gotten home late from the store. The ground meat hater in the family hadn't been born just yet, so the 2 picky eaters we had at the time surprised the heck out of me by devouring the entire meal with out a single complaint and shocked me even more by asking me to make it again the following week. And thus, a family favorite was born! Even now, when my 5 year old tells me she hates ground meat, she will gladly eat the pasta and broccoli in this dish, which is good enough for me.

The dish is ridiculously simple. Bite size pieces of Italian sausage, broccoli, some garlic, olive oil all tossed together with adorably kid friendly bow tie pasta and topped with fresh parmesan cheese. You can NOT get this wrong, people! It's just not possible.

This is my method:

1 package sweet/mild/hot Italian sausage (if you use the kind in the casing, cut that off and rip into chunks)
1 box farfalle pasta
1 pound broccoli, cut into bite size spears
2 cloves garlic, minced
2 Tbs olive oil
1/4 cup fresh grated Parmesan cheese

Get a pot of water off to a rolling boil and cook your pasta to package directions. 1-2 minutes before you think the pasta is done, add the broccoli to the pot.

While the pasta is cooking, in a large pan, brown the sausage up until it's cooked through. Turn off the heat and add the garlic and the olive oil to the pan and let the residual heat saute the garlic while you go drain your pasta and broccoli.

Toss the cooked pasta and broccoli into your pan and toss it all together until it's well coated. Sprinkle with the Parm and serve hot.

Hassleback Potatoes

Do you ever get bored making the same side dishes over and over and over again? I do! I tend to start not wanting to cook and have noticed that my kids tend to stop eating meals they almost always love when they crop up on our menu repeatedly. It's not that they don't love the meal, they're just bored with always eating the same thing. And while I like to keep our menu pretty varied and fresh, sometimes I go into default and make the same side dishes for that meal every time it pops up. Shake it up!!! It's what makes food so interesting!

The other day, we were grilling out. I had a tri tip out and ready to go, but since we just had one a few weeks before with a smoky chipotle rub, I decided to go just a bit simpler with this one. Just a sprinkle of salt and some herbs and on the grill it went. But, when I started to prep the same side dishes, I got bored with even trying to make dinner at all. That definitely calls for some side dish intervention!

I headed to pinterest and the first thing I saw that screamed, "MAKE ME!" was Hassleback potatoes. Accordian cut and pretty on the eyes, I found countless versions to try. But, to keep it simple and to compliment our meal, I went with just a bit of butter and Herbs de Provence and got a mouthwatering side dish that I seriously could have eaten all on it's own and been perfectly content. They're crispy on the outside, soft on the inside. Practically perfect in every way.

Here's my method:

4 medium sized russet potatoes, scrubbed very clean
2 Tbs olive oil
4 Tbs butter
1/2 tsp kosher salt
1/2 tsp Herbs de Provence

Preheat your oven to 425 and line a pan with foil or parchment (makes for easier clean up!)

Take a moment to slice a small bit off the bottom of your potatoes, for stability. Then slice them across almost all the way through, so it opens up like an accordion when you pull on it. Take the time to rub in the oil between each slice and add a bit of butter, too. Then rub the skins with the remaining butter and oil, so they'll crisp up while baking. Sprinkle on the salt and herbs and pop them in the oven for about 40-45 minutes.

You will NOT be disappointed!

Chicken Katsu

The very first thing I heard, upon arriving in Japan, was, "Japan will get inside you, take root, and change you forever.". Nothing could have been more true! There is something magical about that country that I can't quite do justice with mere words. But, the moment I stepped off the plane and walked out of the airport, I knew Japan had stolen my heart and would live within me for the rest of my days.

Why were we in Japan? Because the navy took us there. And for 3 amazing years, we soaked in the culture, the beauty, and the food. Oh, but do the Japanese know how to cook! I think what impressed me the most is how simple many of the dishes we grew to love actually were to prepare and how incredibly balanced many of their dishes are. It became my mission to learn as many as I could, so that once we went back to the U.S., I could still keep a piece of Japan with us.

Chicken katsu is one of our favorites. It is, at it's very core, simply fried chicken. It is often made with pork, which is called "Tonkatsu", which is even more amazing and should definitely be tried. It has an incredibly crispy coating, thanks to the use of Panko, is lightly seasoned and fried very quickly in hot oil. I rarely ever fry anything, but this is a dish for which I gladly make an exception. While on the surface, it doesn't seem to be a stand out dish, it is the katsu sauce that makes it sing. It is tart and intense, with a depth of flavor that really takes the chicken to a whole new level of awesomeness.

Here is my method:

Chicken Katsu

4 chicken breasts
salt and pepper
1/4 cup flour
1 egg
1 cup panko breadcrumbs
enough oil to come up about a 1/4-1/2 inch up your pan.

Start off by heating your oil, while you get everything prepared. Pound the chicken breasts to a flat and uniform thickness. I like to aim for just over 1/4 inch thick. Season with salt and pepper and then dredge in the flour, then the egg, and then the panko. Repeat until all the pieces are coated. Fry in the oil for 3-4 minutes per side, until the chicken is cooked through and the outside is a deep golden brown. remove from oil and allow to rest for about 5 minutes while you make your katsu sauce.

Katsu Sauce

1/4 cup worchestershire sauce
1 oz ketchup
1 Tbs soy sauce

Mix and serve over the chicken.

Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!

Raspberry Rhubarb Cobbler

I don't know who invented cobbler, but I'd really love to just give them a giant hug and tell them that my belly is their very best friend. It is simple to throw together, has tons of "Whoa" factor, and it tastes farking amazing! And, best of all, it's versatile! I had tons of raspberries and rhubarb on hand, which may seem like an unconventional combo to some. But, I promise it is an amazingly complex, gorgeously ruby-hued party in your mouth. 

Now, I've had cobbler several different ways. Biscuit topped concoctions are fantastic. My mom even makes a version with cake mix she calls "Dump Cake". Also fantastic. But, if you asked me which one I love the most, it's a simple batter crust cobbler. Why? Because, my friend, creating one is like performing the coolest of magic tricks, but better, because you get to eat cobbler at the finale. 

Though a true magician never reveals his or her secrets, I will share this with you, because it's just to yummy to keep to myself. It starts with a simple cast iron skillet and a stick of butter. Who doesn't love butter, am I right? Then, after melting that butter in a hot oven in that skillet, you pour it straight into your batter. Then you dump that magical browned butter batter smack back into that skillet. You throw your fruit on top (Yes, I said on top!) and chuck that bad boy back in the oven and wait for the magic to happen. At some point, while baking, that magical batter is going to puff up and the fruit will sink in and you'll be left with this amazing crispy, chewy crust surrounding a decadent warm fruit compote in the middle. See? Magic!

Here is my method: 

2 cups of raspberries

2 cup of rhubarb, cut into half inch, bite size pieces

1/4 cup sugar

1/2 cup unsalted butter

1 cup all purpose flour

1 cup milk

3/4-1 cup sugar

2 tsp baking powder

1/2 tsp kosher salt

1/4 tsp cinnamon

Preheat your oven to 350 degrees and put a stick of butter into 10 inch cast iron skillet (you can use a 9x12 casserole) and let it melt. Takes maybe 5 minutes. While the butter is melting, toss the berries and rhubarb in a bowl and sprinkle with 1/4 cup sugar and allow it to macerate. 

In a medium bowl, mix the flour, sugar, baking powder, salt, and cinnamon together in a bowl to combine. Then mix in the milk until there are no lumps. When the butter is melted, remove the pan from the oven and carefully pour it into the batter. Mix well and pour that gorgeous batter back into your skillet. Sprinkle on the fruit, as evenly as you can, and pop it back into the oven. Bake 45-50 minutes, or until down. Allow it to cool and serve with vanilla ice cream. 

Smoky Chipotle Tri Tip

When we were in San Diego, we grilled all year round. It was GLORIOUS! Even in the winter, the weather is still nice enough to spend copious amounts of time outside. It wasn't until we moved to Japan that we had to face facts that grilling out was really more of a "Summer" activity. And, now that we're in Texas, we are once again faced with grilling out being a seasonal event and we're taking full advantage while it's here.

My husband has a deep love affair with red meat. He is the type of guy who could eat burgers every day and never get bored. I won't lie, I love a nice cut of red meat from time to time. But, given the choice, I usually opt for chicken or fish. And while he enjoys both, if he feels we've gone to long without his beloved, I whip up his all time favorite dish. Smoky Chipotle Tri Tip. Rich in spices with just the right amount of heat and a smoky sweetness. This, paired with a bright salad, is the ultimate in perfect summer meals.

Here is my method:

1 Tri Tip, about 2-3 pounds
2 Tbs light brown sugar
1 Tbs chili powder
1 tsp cumin
3/4 tsp granulated garlic
3/4 tsp kosher salt
1/2 tsp black pepper
1/8 tsp chipotle pepper

Mix all the spices together with the brown sugar and rub it into the tri tip. Allow it to sit about 20 minutes, to take the chill off the meat. Throw it on the grill and cook about 10-15 minutes on medium heat. Then flip and cook another 5-7 minutes. Take it off the grill and allow it to rest another 10-15 minutes so the juices can redistribute throughout the meat. Slice against the grain and serve.

Layered Cinnamon Biscuits

My family LOVES cinnamon rolls. What's not to love, right? Chewy, sweet, spicy, and decadent. You really just can't be sad when eating one. Who else remembers gravitating toward the cinnamon roll counter at the mall and drooling over the freshly baked rolls? Hell, I still gravitate there, on the rare occasions we ever get to a mall. They're a treat I have always associated with Fall or special occasions, or trips to the mall for a new school wardrobe.

Cinnamon rolls are a very commonly requested treat around here. And, though I do love them, I don't always have time to make them and I really don't like the ones in the tubes at the store. So, I devised a cheat and created a flaky layered biscuit with just the right amount of spicy cinnamon sweetness. My husband and kids refer to them as "Cinnabiscuits". They're really just a sweet take on a traditional buttermilk biscuit and are smothered with a salty-sweet vanilla glaze that will just make your mouth water.

Here's my method:

**For the biscuits**

2 cups all purpose flour
1 Tbs sugar
4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp baking soda
2 Tbs lard or shortening
2 Tbs unsalted butter, cold
1 cup cold buttermilk
1 egg
2 Tbs cinnamon sugar**

**For the glaze**

2 Tbs salted butter, melted
1/2 cup powdered sugar
1-2 Tbs whole milk
1/2 tsp vanilla

Preheat your oven to 425 and line a baking sheet with parchment. Crack the egg into the buttermilk, whisk and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut in the lard and the butter until you get a texture of fine crumbs. Using a fork, stir in the buttermilk mixture until you get a shaggy dough. Turn out onto a lightly floured surface and knead a few times. Pat it down into a rectangle about a 1/2 inch thick. Sprinkle the top with half the cinnamon sugar and fold into the thirds. Pat it flat again to about 1/2-3/4 inch thick and sprinkle with the remaining half of the cinnamon sugar. Fold into thirds and pat it out to about 3/4 inch thick. Cut as many as you can and line them up on your baking sheet so they're close, but not quite touching. Bake about 15-18 minutes. When they're done, spread on a bit of glaze and devour.

Ranch Dressing

I have always been a "Ranch Dressing" girl. It was my mother's favorite and copious amounts were kept in our house for a multitude of applications. Salads, veggie dip, spread on a burger, dip for fries, hot wings, you name it, I've probably at least thought about putting ranch on it. It is one of my all-time favorite comfort foods. Creamy, rich, with just the right amount of bite. I could bathe in it. No, seriously, I could.

Because I love this stuff so very much, I'm insanely picky. If we're out to eat, I always ask for a ranch salad, because restaurants always have the best tasting ranch dressing. Why? Because they make it from scratch, people! Ditch the bottle and try this, just once and you'll never buy a bottle again!

Here is my method:

2/3 cup sour cream
1/4 cup mayo
1/2 cup buttermilk
1 clove garlic
1/4 cup parsley**, chopped
1/3 cup chives**, chopped
salt
pepper

Take just a moment to sprinkle a bit of salt on the garlic clove and use a fork to mash it to a paste. Combine the sour cream, mayo, garlic paste, parsley, and chives in a bowl and mix well. Add in buttermilk until you get the consistency you want. If it seems a bit thick, just add more buttermilk. Add salt and pepper to taste and then tuck it in the fridge for a few hours to let the flavors really come together.

**Use fresh herbs, they really do make the difference. You can buy both at the store, already cut and washed and ready to use. I prefer to grow my own, making this a far more economical choice than buying bottles of pre-made dressing.

Oatmeal Cream Pie... Upgraded

When I was a little girl, I used to beg my mother for snack cakes of all sorts, but none more than those sweet little oatmeal cream pies. Oh, they were just perfect! My mother almost never said yes, but man... When she did. The world was just that much better. Now, though, that I'm grown and a bit more "in the know", those little cream filled pies are not so appealing.

Then it occurred to me. Why not just make my own? None of the food coloring, none of the ingredients I couldn't pronounce, and no shortening. I ended up with a spicy, light oatmeal cookie with just the right amount of spice and a nice spike of coconut flavor and sandwiched a luscious marshmallow filling between two of them and we had a winner!

So, that's precisely what I did! Here's my method:

Oatmeal Cream Pies

*For the cookies*

1 3/4 cups flour
1 cup old fashioned oats, ground
1 1/2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp fresh nutmeg
1/2 cup unsalted butter, softened
1/2 cup coconut oil, solid
1 cup granulated sugar
1 1/2 Tbs molasses
2 large eggs
1 tsp vanilla

* For the filling*

1/2 cup unsalted butter, softened
1/4 cup coconut oil, solid
1 1/2 cups powdered sugar
4 oz marshmallow cream

Preheat oven to 350 and line your cookie sheets with parchment.

Combine the flour, oats, cornstarch, baking soda, salt, and spices and whisk to combine. Set that aside.

In your mixer, beat together the butter and coconut oil until combined and add sugar and molasses. Cream for about 3 minutes, until it's lightened and fluffy. Add in the eggs and the vanilla and beat for another 3 minutes. Then add in the dry ingredients until the dough comes together. Drop in 1 tablespoon balls on the cookie sheets and bake about 8-10 minutes, or until they're just turning golden around the edges. Allow them to rest a couple minutes before moving them to a cooling rack to cool completely.

When the cookies are cool, beat the butter and coconut oil together until well combined with the whisk attachment and then mix in the powdered sugar. Beat until light and fluffy and then beat in the marshmallow cream.

Banana Chai Pancakes

Some mornings make me want to crawl back in to bed. And this was one of those mornings. My sweet little 18 month old seems to have reached the "Diabolical Super Villain" phase of toddler-hood. The things he gets into when I turn my back just blow my mind. This morning, he decided, in the split second I was out of the kitchen, to shimmy his way up my cabinets and grab the bunch of bananas I'd purchased last night, peeled half of them and mangled the other half.

Oh, he was SO proud of himself! Sitting there in the midst of banana carnage. I don't know what you would have done in this situation. Maybe you'd have just thrown them out, but not me. No, that would be wasteful.  Life handed me mushed bananas, so I rinsed them off and made Banana Chai Pancakes.

Here's my method:

2 very smashed bananas
2 eggs
1 1/2 cup buttermilk
2 Tbs coconut oil, melted and cooled
1 3/4 cup white whole wheat flour
3 Tbs brown sugar
2 Tbs baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cardamom

In a large bowl, whisk bananas, eggs, buttermilk, and coconut oil together until well combined. The add the dry ingredients, mixing until it just comes together as a lumpy batter. Dose out the batter onto a heated griddle and flip when they start to bubble. Serve immediately with warm maple syrup and sliced bananas.

I promise you won't be disappointed.

Sea Salt Chocolate Pecan Cookies

Do you remember the very first dish you ever made all by yourself? I do! A batch of ooey-gooey chocolate chip cookies straight off the back of a package of Toll House cookies. I was so stinking proud of myself, even though they were slightly overdone and completely irregular with just a hint of eggshell. You know, just for added calcium. But, I made them all by myself and, therefore, they were the very best cookies ever. And, after debating a bit about the first dessert I would feature on this blog, it only made sense that the first dessert was the descendant of the very first cookie I ever made from scratch.

After all this time, chocolate chip cookies are still my favorite and, thankfully, my skills have improved. I change the recipe up constantly with different mix-ins, but this is, by far, my most favorite version. Luscious chocolate, just a hint of sea salt, and a nice earthy hint from the pecans. There is just not one single thing wrong with these cookies, except that they don't last around this house to long.

So, here's my method:

2 1/4 cup flour
1 tsp baking soda
1 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
1 1/2 cup chocolate chips
2/3 cup pecan, chopped
Sea Salt

Preheat your oven to 350 and line baking sheets with parchment.

In a bowl, combine flour, baking soda and salt and set it aside. In your mixer, cream together the butter and the sugars until they're lightened in color and looking fluffy. Add in the eggs, one at a time and the vanilla until well combined. You may need to scrape down the sides of the bowl. Then add in the flour, until it just comes together. Stir in the chocolate chips and the pecans and dose out the dough in 2 Tbs balls onto your prepped cookie sheets. Sprinkle just a pinch of sea salt onto each cookie and bake about 10 minutes, until the middle is just nearly set. allow the cookies to chill out on the pan for 2 minutes before moving to a cooling rack to cool completely.

Enjoy!

Blueberry Lime Muffins

Sunday mornings, in this house, means it's time for "Family Breakfast". While we eat dinner as a family every night, it's near impossible to get everyone at the same table in the morning. The husband has an insanely long commute and leaves far earlier than our earliest riser wakes, the kids have either school or various activities, etc. You get the picture. But, Sundays... Sundays are for family and we start off our family day with a nice breakfast and see where it goes from there.

This Sunday was no exception, with the slight exception that one of the kids wasn't home and we were getting a bit of a later start than normal. Our 11 year old had spent the night with a friend and I was given the chance to sleep in a bit. Score on both counts! But, by the time I got up and moving, I realized breakfast was either not going to happen or needed to be something I could quickly throw together and ready to hit the table all at once. It was decided! Muffins were the ticket and I knew just which variety was hitting the table:

Blueberry!

Always a crowd-pleaser and, because the kids adore them so much, we usually have plenty in the fridge. And though I love a good blueberry muffin, I felt a little piece of summer was needed to make this batch over-the-top delicious. What screams "Summer" more than the bright notes of citrus? Maybe a hint of coconut. Well, seeing as I had limes and coconut oil on hand, I made a batch of sinfully good Blueberry Lime  Muffins.

Here's my method:
Makes 12 delicious muffins

2 eggs
2/3 cup sugar
1/2 cup coconut oil, melted and cooled a bit
Zest of one lime
2 cups all purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
3/4 cup buttermilk
1 cup blueberries
1 Tbs raw sugar, optional

Preheat your oven to 400 degrees and line or grease 12 muffin cups.

In a medium bowl, combine the flour, salt, and baking soda and set it aside.

In a large bowl, beat eggs and gradually add in the sugar while beating and then slowly add in the oil. Toss in the lime zest. Then alternately add in the flour and buttermilk, starting and ending with the flour until it's just incorporated. Fold in the blueberries and divide evenly between the prepped muffin cups. Sprinkle the tops with a bit of the raw sugar. Bake 18-20 minutes, or until done. Allow to cool a few minutes in the pan before removing them to a wire rack to cool completely... Or not so completely, if you really can't wait.

My family loved these and I really wish I'd made more, since all 12 were gone within minutes. Hope you love them as much as we did.

Creamy Gorgonzola Dressing

I have a not-so-secret love of salads. They're bright, fresh, and easy to make. My husband, on the other hand, really is more of a "Meat and Potatoes" sort of man. It isn't that he won't eat them, they just aren't something he asks for regularly. So, often, it's impractical for me to keep bottles of salad dressing on hand, because, though I could eat a salad every day and be very happy, I can hardly go through 1 bottle of salad dressing, which sort of kills any attempt at variety.

My solution to this issue is that I just make my own dressing in small quantities. This way, I can have a different dressing whenever the mood strikes. I'm really more of a ranch dressing sort of girl. Shocking, I know! Seems like ranch is the official dressing of California. We put it on everything, salad, carrots, fries, etc. I've even heard some people put it on pizza, which I find revolting. But, if that's what gets you clucking, have at it, little chicken.

But, sometimes, I just don't have any ranch on hand and have to improvise and last night was one of those nights. I came up short on time to make dinner for our family of six and defaulted to "rabbit food" and threw together a salad. Only issue was, I had no ranch and found some Gorgonzola in the fridge that cried out, "USE ME!". And, that's just what I did.

Here's my method:

2 oz of Gorgonzola cheese
1/3 cup buttermilk
1/4 cup sour cream
3/4 tsp rice vinegar (sherry vinegar is more traditional, but I never have it on hand)
1/2 tsp olive oil
1/4 tsp black pepper

Chuck it all in your blender and flip that sucker to liquefy! Give it a taste and add more pepper if you like or stir in an extra ounce of cheese crumbles if you like it chunky. Serve immediately or store in the fridge for up to 2 weeks.

Cilantro Lime Brown Rice

For those die hard fans of a certain Mexican food chain, this post is for you. Even if you aren't the biggest fan of said food chain, you should pay attention, too, because this dish will rock your socks. Being from Southern California, we eat a lot of Mexican food, both when we're out and at home. It's simple to prepare, crowd pleasing, and allows me to indulge in my love of limes and cumin. It has quickly become one of my most favorite go-to side dish recipes.

When I first started making this dish, I used white rice, because I had it on hand. I loved it and so did my family, but my preference really lies more with using brown rice. Sure, it takes longer to cook, but my idol, Alton Brown, has an awesome method of baking brown rice and I've been a die hard convert ever since. Besides, baking has proven, in this house, to yield far more consistent results than sitting around babysitting a pot of boiling rice on the stove.

So, enough of my blathering, this is my method:

1 1/2 cup brown rice, medium or long grain
2 1/2 cup boiling water
1 Tbs unsalted butter
3/4 tsp kosher salt
1/4 cup cilantro, chopped
The zest of one lime
The juice of one lime

Preheat your oven to 375. In an oven safe casserole dish, add the rice, salt, butter, and boiling water. Cover with foil and bake for 1 hour. Immediately after it bakes, fluff with a fork and add the cilantro, lime zest, and lime juice and toss to incorporate it well. Serve and devour.

Yes, it's really that simple! I hope you enjoy it, we sure do.

An Introduction, of sorts

My name is Shannon. I'm a native Californian now living in a small town in North Texas with my fantastic husband and four lovely children. After spending 1/2 of my husband's 20 years in the Navy following him around the world, we're now embarking on our new life as a civilian family. It's been an interesting transition and one that, despite our worst fears, has not been all that hard. And, now that we're a bit more settled, I feel that it's finally time for me to break out of my shell and try my hand at blogging about one of my most favorite pass times; Cooking.

Not that the internet really needs another blog about food. I'm not trying to be the next Ree Drummond (though I do think she is amazing). I'm really just a slightly nerdy... Okay, VERY nerdy housewife who spends a lot of time in her kitchen making food for her family. It is here that I've decided to write about my trials and tribulations in my kitchen and I hope that you all enjoy reading.