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Monday, November 24, 2014

S'more's Chocolate Chip Cookies

Hey there everyone, here's a great and easy fall recipe.

I used my caramel chocolate chip cookies recipe as the template for this and made my add-ins chocolate chips and miniature marshmallows to make S'more's Cookies! This idea's been in my head for a while and I finally got myself into the kitchen to do it. Good s'more's flavor without a campfire or anything- though as you know, a really good s'more is amazing! Let me show you!

Your arsenal: basic cookie ingredients, and mini marshmallows.
Mix up your cookie dough standard, then add in your chocolate chips and marshmallows.
And stir well. It can help to refrigerate your marshmallows ahead of time so they are a little harder and stir in better.
And form into balls on your cookie sheets- see those marshmallows on the sides of a few? Try not to let that happen and pat a little dough around the marshmallow so it stays in the cookie!

S'more’s Chocolate Chip Cookies
-1 cup (2 sticks) butter)
-3/4 cup white sugar
-1 cup brown sugar
-2 eggs
-1 tablespoon vanilla
-1/4 cup caramel sauce
-3 3/4 cups flour
-1/2 teaspoon salt
-1 1/2 teaspoon baking soda
-3/4 cup chocolate chips
-1 1/2 cups mini marshmallows
Line a baking sheet(s) with parchment paper.
Cream butter and sugars. Stir in eggs, vanilla, and caramel sauce.
Add flour, salt, and baking soda and stir well.
Add in your chocolate chips and mini marshmallows and your dough is ready!
Bake at 350 F for about 10 minutes, until just starting to brown, or 11-12 if you like your cookies a little crispy. These work best if you form the cookie dough balls with the marshmallows not on the outside- doesn’t hurt anything, the dough just can’t do anything to keep the marshmallow in if it starts to melt off the side.

And here's your finished product- they aren't all this pretty, but I get to choose which pictures  go up, so these are all lovely- but don't be disheartened by a misshapen or imperfect cookie- I had a few of those, and what do you know, they tasted just as good!!!

Savor it!
love, rue

Monday, November 17, 2014

Popcorn 'rice krispy' Treats

Hey there everyone,

Here's a really easy recipe for in between Halloween and Thanksgiving- takes minutes to whip up and is really deliciously tasty- and you can modify it to be however you'd like with whatever candy is your preference! Let's go!

Your popcorn, marshmallows, and chopped Rolos.
And here's your sugar, butter, and corn syrup.
Stir constantly until boiling.
Then pour over your popcorn mixture! (glass bowl for heat protection!)
And toss well, but gently.

Popcorn ‘rice krispy’ Treats
-12 cups popped popcorn
-10 oz. (1 regular bag) mini marshmallows
-rolos, reese’s, snickers- whatever candy and how much you want to add, chopped
-1 1/2 cups sugar
-1 cup (2 sticks) butter
-1/2 cup light corn syrup (Karo)
Grease a 9x13’’ pan (or 8x8’’ for a 1/2 batch).
Mix popcorn, marshmallows, and candy in a large heat-proof bowl.
Place sugar, butter, and corn syrup in a not non-stick pot. Bring to a boil, stirring constantly.
Pour syrup over popcorn mixture, mix well but gently.
Pour into your greased pan. Chill.
Cut up and eat like rice krispy treats.

Your finished treats! Just pat out into a pan and chill- delish!

Savor it!
love, rue

Monday, November 10, 2014

Pumpkin Pie Spice Caramel Rice Crispy Treats

Hi everyone!

This is a tasty fall recipe that's going to be a two-for-one. First, I'll clue you in on how to (super-easily) make your own pumpkin pie spice so you don't have to buy anything special or pay extra. Then we'll move on to our application in Pumpkin Pie Spice Caramel Rice Crispy Treats- just as easy as regular rice crispy treats, but with a nice fall twist. Let's go!

Pumpkin Pie Spice
-4 tablespoons cinnamon
-4 teaspoons ground nutmeg (fresh grated is best!)
-4 teaspoons ground ginger
-3 teaspoons ground allspice
Mix all spices together. Store airtight. Use in a myriad of fall and holiday recipes, and enjoy!

Just mix your spices together in whatever jar/container/bag you have, and use!

Pumpkin Spice Caramel Rice Crispy Treats
-3 tablespoons butter
-10 oz. (40 large or 4c mini) marshmallows
-2-3 teaspoons pumpkin pie spice (recipe above)
-1/3 cup caramel syrup/sauce (like for ice cream topping)
-6+ cups crispy rice cereal
Grease a 9x13’’ pan, set aside.
Melt butter in a large microwaveable bowl.
Add marshmallows to butter and microwave until melted when stirred (1:15-1:30 most likely, but adjust for your individual microwave power). Stir well.
Add pumpkin pie spice and caramel sauce, stir well.
Pour in your cereal, mix well but gently, then pour out into your greased pan.
Pat down uniform with greased or wetted hands/spatula, refrigerate.
[This can also be done on the stovetop, I would just be very careful about how high your heat is so that nothing burns. I haven’t done it on the stovetop so I can’t tell you particulars, sorry!]

Here's your arsenal- I betcha have at least half of these ingredients already!
Here's what your marshmallows/butter should look like right out of the microwave-
all have gotten big and puffy so that you can stir it down really nice...
Then add the pumpkin pie spice and caramel! I think I might try the addition of a teensy bit
of vanilla next time too- feel free to experiment!!
And here's what your marshmallow mixture looks like --> add the cereal and mix it all well, then...
Dump into your already greased pan
(this is an 8x8'', I made a 1/2 batch- for a whole batch you would use a 9x13'')...
Then pat flat and uniform with greased or wetted spatula or hands.
Refrigerate for as long as you can resist, then dig in!

Savor it!
love, rue

Monday, November 3, 2014

Breakfast Berry Protein Smoothies

Hey there everybody!

I like to make a lot of my food ahead of time so I'm not so bogged down during the week when I need to get places and do things, but eating would be nice too. So I make a week's worth of Breakfast Protein Smoothies each weekend, then defrost in the fridge overnight each day- perfect to get something solid in, even when you can't think of anything else. Let me show you how easy! And it's important to remember- you can make this any flavor you want- any fruit, any flavor protein powder- make it to your tastes :)

Your arsenal- from ice and frozen fruit, to yogurt and milk, and your protein powder, metamucil, and milk.
Blend all of your ingredients together. Shout out to my sister Dare for gifting me this blender for my birthday this year- I use it almost daily, and it is amazing! But the point of this is that my blender is big enough to just put all the ingredients in and blend, scrape once, and blend to perfection. You might need two batches for a smaller blender.
And here are the finished smoothies- a giant pitcher of berry breakfast goodness!

Breakfast Berry Protein Smoothies (1 week/7 servings)
-14 ice cubes (about 2-3 cups)
-2-3 cups frozen fruit of your choice
-2 1/2 cups of plain, low-fat yogurt
-1 1/2 cups (approx.) low-fat milk- adjust amount for texture
-3 1/2 scoops high quality protein powder (30g protein per scoop, or adjust to make amount of protein equal)- I use half and half vanilla and strawberry, but you can use any flavor you like
-4 teaspoons Metamucil Clear & Natural (good and totally unnoticeable fiber in there for you!)
-3 tablespoons brown sugar, or to taste
Put all ingredients in a large blender (if yours is smaller, I suggest doing it in two batches), and blend well, scraping down sides if needed, until everything is smooth and pretty uniform.
Pour 1 - 1 1/4 cup servings into individual containers, and freeze.
Place smoothie in refrigerator last thing before going to bed and it’ll be perfect for you when you wake up in the morning!

Pour 1 to 1 1/4 cup servings into individual jars or containers, and stick them in your freezer. Take one out last thing each night and you'll have a perfect smoothie in the morning.

Savor it!
love, rue