Chocolate chip cookie cake

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Fresh out of the oven. Let the slicing begin!

It’s one of my best go-to dessert recipes for potlucks and get-togethers. And not only is it easy to put together, but it is oh-so flexible! On my best days this cake is loaded with peanut butter chips, mini M&Ms and chocolate chips. But since my kids don’t like peanut butter (don’t ask; I get teary-eyed just thinking of all the desserts I don’t make), I usually make this cake with plain ol’ chocolate chips or chunks.

This recipe is adapted from the one on Brown Eyed Baker and it makes a nice thick, chewy cake of chocolate chippy goodness. Mine is baked in a 9×13-inch pan so there is plenty to go around.

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Melty chocolate chips!

Ingredients:

  • 2 and 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons canola/vegetable oil
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2-3/4 cup semisweet chocolate chips, peanut butter chips, M&Ms, etc, or leave it plain! Whatever your heart desires!

Directions:

  1. Preheat oven to 325 degrees. Grease a 9×13-inch pan; set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Using an electric mixer on medium speed (or your hand if you don’t have a mixer), beat the butter and sugars together until blended. Beat in the eggs and vanilla until combined. Add the dry ingredients and mix until combined. Using a rubber spatula, stir in the chocolate chips.
  4. Turn the dough out into the prepared pan and press the dough into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes.

This is one GOOD pasta/pizza sauce

When you are a mom, recipes with too many steps don’t cut it. You need recipes that are easy, quick and uncomplicated.

After a bit of tinkering I mastered a sauce recipe that is wonderful on pizza and delightful on pasta! It’s easy, and chock full of veggies.

Have I gotten your full attention yet?

Save this recipe, and memorize it. It will come in quite handy for those weekday nights! And it can be easily frozen in 1 cup servings for those busy days when all you have time for is boiling the pasta!

The BEST pasta/pizza sauce:

Ingredients:

1/2 a large bell pepper (chopped)

1 large carrot (chopped)

1/2 a large onion (in chunks)

2 medium tomatoes chopped (optional)

1 cup tomato paste

Fresh basil leaves

Italian seasonings

2 cloves garlic (minced)

2 tbsp butter

1 tbsp sugar

Salt/pepper to taste

*1/2 cup cauliflower florets optional

*1/2 cup butternut squash chunks optional

Directions:

  1. Start by boiling the bell pepper, carrot and onion. (And if you have some cauliflower or butternut squash, you can add that too). Don’t put too much water. You want just enough to boil the veggies and to puree.
  2. In a separate pot add the tomato paste (and tomatoes, if you are using them), butter, salt/pepper, basil, Italian seasonings, and sugar. And enough water to cook. Put on low heat.
  3. Once the veggies boiling are tender, puree the veggies and water with the garlic.
  4. Then add the puree to the tomato mixture and turn the heat up to medium-high. Watch for splattering. Add a little more water, if needed.
  5. Let boil for about 5-7 minutes, then let simmer for about 10 minutes. Add or boil off water for desired consistency. A pizza sauce should be more thick, and some like a thinner pasta sauce.

Yummy buttermilk pancakes with a healthy twist

Kids love pancakes, and sometimes I feel pancakes are just empty calories. A whole bunch of flour, some eggs, milk and sugar.

But the best thing about pancakes is that you can hide lots of healthy stuff inside and voila, pancakes are now healthier.

I make a standard buttermilk pancake but I add mashed bananas, applesauce, and even ground oatmeal to my batter. You get a nice, moist pancake that is filling and delicious!

 

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Ingredients:

(This recipe makes about 8-10 pancakes)

1 cup flour

1/2 cup oat flour (you can grind some oatmeal)

1 egg

1 cup buttermilk (if you don’t have buttermilk on hand, you can easily make your own: add 1 tbsp of vinegar to 1 cup milk, let sit for 5 minutes)

2 tbsp sugar/honey

1/2 tsp salt

1/2 tsp baking soda

2 tbsp baking powder

1 mashed banana

1/2 cup applesauce

1/4 tsp vanilla (optional)

*You can thin the batter with additional water or milk

Note: You can swirl in some Nutella, add chocolate chips, nuts…the possibilities are endless! 

Directions: 

  1. Whisk all the dry ingredients together, and then add the liquid ingredients.
  2. Whisk batter until everything is incorporated.
  3. Heat a pan and add a few drops of oil.
  4. Spoon 2 tbsp of batter per pancake. You can make them smaller or larger, as you wish.
  5. Wait until bubbles form, flip, wait 1-2 minutes then take them out.
  6. Finish with the rest of the batter.
  7. Serve with warm cream and maple syrup!

Chicken in creamy white pasta sauce with a secret

  
It’s a delicious and healthier take on your simple white pasta sauce. Because it’s packed with veggies! 

All you need is a cup of cauliflower purée and 1/2 cup of carrot purée, or more if you like carrots. 

Chicken in creamy white pasta sauce 

Ingredients

1 pound cooked chopped boneless chicken breast

1 cup cauliflower purée 

1/2 cup carrot purée 

1/4 cup cheddar cheese

1 tsp garlic powder 

3 tbsp unsalted butter 

1/4 cup cream/milk

Salt and pepper to taste 

Dash of Italian seasonings (optional)

Directions

1. Boil pasta of choice 

2. Melt butter over medium-low heat in saucepan. 

3. After it is melted, add the cream/milk. Add garlic powder, salt and pepper. Stir until mixed. 

4. Add the purees and mix. Then add the cheese. 

5. Let cook on low heat about 5 minutes. If it’s too thick, you can add more milk for desired consistency.

6. Add the cooked chicken to the sauce. Voila! 

A healthy, delicious dish you and your kids will devour!

You can sub whole grain pasta for a more nutritious meal. 

Tip: Keep veggie purees frozen for a quick addition to pizza sauces, pastas, etc.