I’m pretty sure I mention our love for breakfast every time I write a post about a recipe that includes a breakfast food. But, I’m going to say it again. Chad and I really really love breakfast. No matter what day it is, or even what time of day it is, we will make breakfast. Eggs and bacon, waffles (try these), or toast, you name it, we love it.
So, when the weekend rolls around, we always spend a little extra time on making our breakfast. During the weekend, we aren’t in a rush to get to work and usually don’t spend breakfast time apart, so we can actually make a quality breakfast. This weekend, we decided against our usual stack of pancakes, and we made some egg cups. Because who doesn’t want everything they love about breakfast in one bite?
The best way to make that happen? Egg cups! We made these super easy egg cups, which are pretty much like an omelette in a cute little bite size muffin form. We used turkey bacon, spinach, cheese and some garlic, but the beautiful thing is, you can put whatever you want in them! Or do half and half! Or make every single one different!
Breakfast Egg Cups
Easy to make egg cups for breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
large organic eggs
pieces of turkey bacon
Preheat oven to 380 degrees. Cook the bacon to your preference of crispyness.
Crack 6 eggs into a mixing bowl and whisk until well beaten.
Break bacon up into bacon bit size pieces and chop spinach into.
Put bacon, spinach and any other desired ingredients into your muffin tins.
Pour egg on top of the ingredients and fill 3/4 of the way full.
Sprinkle shredded cheese on top with salt and pepper.
Put egg cups into oven for 15-20 minutes or until the cups start to brown around the outside. Let cool and enjoy! With orange juice!
Next time I’m planning on including some red pepper and onion to add a little more crunch! What would you put in your dream egg cup?
I have probably used 20 different chocolate chip cookie recipes in my life. Different sugars, variations of butter, dark chocolate chips, semi sweet chocolate chips, you name it, I’ve probably tried it. There is no dessert I make more because there is no dessert I love more. If I had to eat one dessert for the rest of my life, it would be a warm chocolate chip cookie.
I found Pinch of Yum’s Soft Chocolate Chip Cookie recipe and tweaked it a bit with some of my favorite healthier alternative ingredients. If you’re the type that likes those chocolate chip cookies where they purposely left them in the oven too long to crisp them up, move along, these cookies aren’t for you. (But I respect your love for a crunchy cookie!). These cookies are the exact opposite. You almost think for a second that they aren’t done baking, that you should leave them in a little longer, BUT TRUST ME. Take them out, let them cool for just a few seconds, and then take the biggest bite out of the softest chocolate chip cookie you’ve ever had.
To say my passion for chocolate chip cookies is strong, would obviously be an understatement. I hope you make these cookies and then let me know if you loved them as much as we did. I can honestly say this is the best chocolate chip cookie recipe I’ve ever tried. My batch made 12 large cookies, and within 24 hours they were gone… So, clearly Chad loves a soft chocolate chip cookie just as much as I do!
Best Chocolate Chip Cookies
These are the most soft and chewy chocolate chip cookies. The best chocolate chip cookie recipe is easy and quick!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
melted unsalted butter
light brown sugar
whole wheat flour
dark chocolate and milk chocolate swirl Dove hearts
(you can also use whatever chocolate you like best)
Preheat oven to 350 degrees.
Beat melted butter with coconut sugar and light brown sugar.
Add vanilla and egg. Beat until well combined.
Add flour, baking soda and salt. Combine dough into dough ball.
Add in chocolate chips and roll into one inch balls.
Cook for 12-15 minutes or until the edges are slightly browning. Cook for more or less time depending on your preference of softness!
If you could only eat one dessert the rest of your life, what would it be? Chocolate chip cookies? Brownies? Chocolate Cake? Or is that just me daydreaming about having all of those in front of me?
Chad and I are always looking for quick and easy dinner recipes. We have busy schedules, especially during the week, and the last thing either of us usually wants to do is come home and spend a long time preparing dinner. But, we also try really hard to continually eat as healthy as we can and to make our own food instead of eating out. So, that leaves us searching for ideas on meals that require less than 20 minutes of hands on time to prep.
That being said, we are BIG BBQ fans (See Rudy’s BBQ below). I’m from Texas, so BBQ has always been a staple in my life, and Chad is as big of a carnivore as they come. BBQ isn’t always the quickest meal to prep, but these BBQ Pulled Chicken Sandwiches literally only require 5 minutes of your attention.
When I said this recipe was easy, I absolutely meant it. Two to three ingredients, five minutes actually having to pay attention, and a delicious meal ready in under an hour!
- 2-3 chicken breasts
- Your favorite BBQ Sauce (We used Dinosaur BBQ)
- Hamburger Buns (We also put the pulled chicken over sweet potatoes or baked potatoes sometimes!)
- Bring 3 cups of water to a boil in a pot.
- Put chicken breasts in water once it has come to a boil.
- Turn temp down to medium-high so the pot doesn’t bubble over.
- Let chicken cook for 30-40 minutes.
- Drain water.
- Use two forks and shred up the chicken in a bowl.
- Add BBQ sauces to the chicken and mix until all chicken is covered. (Use as much BBQ sauce as you like.)
- Put chicken on a bun or over a potato! Enjoy!
Obviously I roasted up some veggies to have on the side of our sandwiches. Our quick go to veggies are some broccoli or brussel sprouts with some olive oil and salt and pepper, roasted up for 20 minutes. The perfect compliment to a delicious BBQ sandwich!
I think the other day was National Pancake Day, and although I can appreciate a good pancake, I have to say I’m more of a waffle fan. Lucky for me, I got the cutest little waffle maker for Christmas. I’ve whipped up waffles a few times since then, but this weekend I was really craving cinnamon rolls. So, I decided to try and make some cinnamon roll waffles!
It worked! I tried to keep some of the ingredients a little bit healthier, but let’s be honest, sometimes you just need a breakfast with sugar and icing. As cliche as it is, life really is about balance. Sometimes you can eat whole and healthy and clean, but sometimes you’re going to eat sugar and you’re going to eat carbs. And that’s okay. Life is too short not to indulge every now and then!
What’s your favorite breakfast food? Are you a savory or sweet breakfast person? I will say, I normally go for the savory option, but waffles for life.
- 2 cups whole wheat flour
- 1/4 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cup milk
- 1 tbsp vanilla extract
- 2 eggs
- 1 stick melted butter
- 1 tbsp cinnamon
- 1 tbsp brown sugar
- 1/2 cup confectionary sugar
- Mix together flour, sugar, baking powder, salt, brown sugar and cinnamon in a bowl.
- In a separate bowl mix together milk, vanilla, and eggs.
- Combine wet and dry ingredients.
- Add melted butter to mixture and stir until fully combined.
- Mix confectionary sugar and milk in a bowl to create icing.
- Pour 1/4 cup of batter into mini waffle maker and drizzle 1/2 tsp of icing on top. Close lid.
- Use all of the batter and drizzle remaining icing over top!
Every year for Valentine’s Day I make Chad his favorite dessert, brownies. He’s not a big sweets fan, but if there’s one treat that he can devour, it’s a big pan of chocolate gooey fudgey brownies.
This year, as a build up to Valentine’s Day, I decided to test out a healthy brownies recipe. To my surprise (and Chad’s too since he wasn’t super excited about the idea of healthy brownies), they were delicious! If you’re looking for a dessert recipe for your loved one, or want to sit at home with your wine and some brownies and not feel bad about it, this recipe is for you!
These deliciously dense brownies make for the perfect healthier alternative. I am not one to deny a non-healthy brownie, but if I’m making them myself, I might as well make them a little less artificial.
Side note, I took Broma Bakery‘s free workshop on how she turned her food photography into a business, and to say I’m inspired and motivated would be an understatement. I can’t wait to get better at taking photos of my recipes, and more importantly, to have content that I’m super proud of!
- 1 tbsp melted coconut oil
- 2 large eggs
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/4 cup vanilla greek yogurt
- 5 tbsp milk
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 3/4 cup whole wheat flour
- Preheat oven to 300 degrees.
- Mix coconut oil, eggs, vanilla and salt in a bowl.
- Add greek yogurt and mix until no lumps.
- Add sugar and mix until smooth.
- Stir in milk.
- Add cocoa powder and baking powder and mix until smooth.
- Stir in flour and combine until batter is well mixed.
- Pour batter into an 8×8 greased pan. Add dark chocolate chips on top of batter.
- Cook for 20 minutes (16-18 if you like them gooier.
Measuring cups: Home and Hand
Tomorrow officially marks the beginning of 2018. Can you believe it? 2018 seems like such a foreign and far off number to me, but crazy enough, that’s our reality! I have so many goals, aspirations, and intentions for 2018, but tonight I plan on celebrating all that 2017 had to offer.
It was a year that didn’t meet any of my expectations, which could be seen as a bad thing, but yet it was still a year full of happiness, exploration and firsts. Chad and I moved into our first home (twice). I got to visit 7 new states. We went to 6 National Parks. I got a new job. I learned SO MUCH about patience and the plan set out for my life. We made new friends, spent time with family, went to Mexico, made it through a few crossroads, and experienced all of the ups and downs that I think so many felt this year. It was a whirlwind. It was the first time that a year actually felt like longer to me, and I couldn’t be more thankful for that.
I hope 2018 brings more adventure, more changes of perspective, more clarity, but most importantly, even more happiness. But for now, I will be over here drinking this champagne cocktail in my sweat pants!
What are your dreams for the new year?
- 3 Shots of Andre Rose Champagne
- 2 Shots of La Croix Lime Sparkling Water
- 2 Shots of Orange Juice
- 1 Shot of Whiskey
- Ice Cubes
During this time of year, it’s a family tradition to get together and do some holiday baking, from cookies to fudge, we usually cover it all. We spend an entire day just baking up some sweet holiday treats and enjoying each others company during the holiday season. There may be a few glasses of wine and some raw cookie dough consumed as well. This year, I went to my mom’s house to whip up some of our favorites. Chocolate covered pretzels, pecan sandies and tassies, peanut butter blossom cookies, puppy chow, toffee, and my personal favorite, haystacks.
If you’ve never had a haystack, you are seriously missing out. Butterscotch and peanut butter with a crunch make for the perfect sweet treat, and they only require three ingredients! If you’re planning on doing some holiday baking this year, do yourself a favor and add this easy treat to your list!
- 1 bag of butterscotch chips (12oz)
- 1 cup creamy peanut butter
- 1 1/2 bags Chow Mien Noodles
- Melt butterscotch and peanut butter in a pot suspended over boiling water on the stove.
- Once completely melted, add in the first bag of chow mien noodles. Completely coat the noodles in the butterscotch and peanut butter mixture.
- Cover a cookie sheet in wax paper.
- Using a spoon, scoop stacks of the mixture onto the wax paper, forming little stacks of noodles.
- Once you get through half of the mixture, add in the half bag of remaining chow mien noodles and mix into remaining mixture.
- Create haystacks with the remaining mixture.
- Let haystacks set for 1 hour.
Haystacks will always be my favorite because of how much I love both butterscotch and peanut butter, but we also made tons of other amazing treats. Nothing beats a day in the kitchen, listening to Christmas music, baking tasty treats to share with your family and friends! What’s your favorite holiday baked good?
This is Chad and my first year living together for the holidays. We have celebrated together every year for the last 6 years, but this is the first one where we actually have our own place to celebrate in. So, even though we had two family Thanksgivings to go to on Thursday, we still wanted to have our own Thanksgiving meal in our own home! So begins the Thanksgiving on a Saturday tradition!
I made all of our absolute favorites, like mashed potatoes, stuffing, sweet potato casserole, maple brussel sprouts, and of course the turkey! And how could I forget….PUMPKIN PIE. Seriously the best part of Thanksgiving is obviously the pumpkin pie.
I am so thankful for pumpkin pie, a kitchen to bake the pie in, people to share the pie with and so many other things this year. The holiday season always brings about a feeling of gratefulness and warmth that we should all try to carry on all year long. Time to carry it on until Christmas now! Tis the season!
We hope everyone else had an amazing Thanksgiving holiday! What are some of your holiday traditions?
I’m not a huge pie person, but when you have a bunch of orchard apples that need to be used before they go bad, the obvious solution is an apple pie. And I have to admit, this apple pie recipe may have converted me into a pie person. Apple and cinnamon are in close contention with chocolate and peanut butter for the best duo in desserts.
I know dutch apple pies aren’t quite as pretty as one with a lattice or leaves on top, but I will never leave off a brown sugar and cinnamon crumble when it comes to apples. Not pictured is a big scoop of vanilla bean ice-cream while the pie is nice and warm.
- 6 apples of your choosing peeled and sliced (I used Jonathan apples)
- 1 tbsp cinnamon
- 2 tbsp whole wheat flour
- 1/2 cup sugar
- 2 tbsp brown sugar
- 6 tbsp melted butter
- 1 cup whole wheat flour
- 2/3 cup brown sugar
- 1 tbs sugar
- Pour flour into mixing bowl and add slices of butter into bowl. Cut butter into flour with a fork.
- Add salt and water and mix until dough is formed.
- Chill dough while you make filling and crumble.
- Peel and slice your 6 apples.
- Add flour, cinnamon, sugar, and brown sugar into bowl with apples. Stir until all apple is covered.
- Combine melted butter, flour, and sugars in smaller mixing bowl to form crumble topping.
- Roll out pie crust and place in your pie pan.
- Add the apple mixture into pie crust and congregate the apples toward the middle of the pie.
- Crumble topping mixture on top of the apple filling.
- Cook at 400 degrees for 40-45 minutes or until crust and crumble topping are golden brown.
- Add a scoop of ice-cream and enjoy!
This apple pie recipe was the perfect way for me to not waste all of the apples I had in my fridge, but it just happened to be super fall festive too. Fall seems to be the time for pie, so next on the list will have to be a pumpkin pie!
I hope everyone has a safe and fun Halloween! What’s your favorite pie?
It’s not officially October until you carve pumpkins, so this weekend Chad and I finally decided it was time to go pick out the perfect pumpkins. Usually we just make a trip to the nearest grocery store to pick a few out of the big bins out front, but this year we decided to do it right. We went to the Ozark Corn Maze, which also happens to be a huge pumpkin patch. We got lost in the corn maze, took tons of photos, ate a snow cone (I know, not really seasonally appropriate), and actually got to hand pick our pumpkins out of fields of options.
Although the pumpkin picking was exciting, in the back of my mind I was already imagining what the roasted pumpkin seeds would taste like. I knew I wanted to make some classic pumpkin seeds with sea salt and pepper, but in the season of earthy spices, I knew I wanted to make a sweeter option too. So, luckily the pumpkins were filled to the brim with guts and seeds, because I made a pumpkin worth of sea salt and pepper, and I also made a pumpkin worth of cinnamon brown sugar seeds. They’re super easy to make, and I absolutely recommend making a little bit of each. Nothing beats a little bit of sweet and a little bit of savory.
- Two pumpkins worth of pumpkin seeds
- 2 tbs butter
- 1/4 cup brown sugar
- 1 tbs cinnamon
- 2 tbs sea salt
- 1 tbs cracked black pepper
- Carve up your pumpkins!
- Take the guts and strain out the pumpkin seeds. We used a pasta strainer to help pick out the guts and separate the seeds.
- Lay out seeds on a piece of parchment paper on a cookie sheet. Let seeds dry out.
- Put seeds in mixing bowl and cover in 2 tbs of melted butter.
- Separate half of the seeds out into a second bowl. Add sea salt and black pepper to one bowl. Add cinnamon and brown sugar to the other bowl. Stir both bowls until seeds are covered.
- Lay the seeds back on the cookie sheet. Half on one side, half on the other.
- Bake at 300 degrees for 45 minutes or until golden brown.
I hope y’all are all having a great October so far! We have a chance for snow next weekend, so good thing we went to the pumpkin patch while the weather was still mild! Have you carved your pumpkins yet?
If your weather is about to be freezing too, be sure to make some homemade turkey chili!