Eric and I took a short getaway and it was perfect-o!
Four.They were calling for snow but who knew if it would actually happen. Well, what do you know? We woke up to this. 🙂 It made our time away even more fun and beautiful!
Five. All this snow had me craving these Hot Cocoa Stirers. 🙂
One Dark Chocolate Bar per stirer
Whipped cream or other toppings
What to do:
You will need one chocolate bar per stirer. (I used Dove Dark Chocolate Bars). In a small sauce pan, break the chocolate bars into smaller pieces and melt on medium low to low heat. Stir occasionally to avoid burning and until fully melted. Pour or spoon the melted chocolate into a one inch tray. Place in the refrigerator for about 40 minutes or until firm. Stick a popsicle stick into the center of the cube. Return to the refrigerator for an additional 20 minutes or so.
Place stirer into a mug of heated milk and stir until melted. Top with your favorite toppings! xo
Psstt… I used this one inch Silicone cube tray and it worked great! This and this also look like they would work well!
The holidays are surrounded by food and the memories being made while creating it. If you have not done so yet, add cookie baking to your list before the 25th rolls around! Put on some Christmas tunes, sip some hot coffee, and whip up this batch of cookies. The chocolate infused with peppermint is the perfect balance of lightening up the richness of the double chocolate. Not that double chocolate anything is ever a bad thing. 😉
3/4 cup Stonyfield plain greek yogurt
1/2 cup butter (melted)
1 cup granulated sugar
10 drops peppermint essential oil (or more)
2 cups all purpose flour
1 and 1/3 cups 100% cocoa powder
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 and 1/3 cup dark chocolate chips
What to do:
Preheat oven to 350 degrees. Combine all wet ingredients and mix. Fold in the dry ingredients and then lightly mix. I used my Levoons measuring spoons for all my dry ingredients to make measuring so much easier. It scraps off all the excess while measuring and I loved it! Form the dough into one inch balls and lightly flatten. I like to use this scoop. It works like a charm! After my batter was prepped and the oven was heated, I scooped my goodies onto my Silapt mat. This was the first time I used it and absolutely loved it! The mat can be put right on a baking sheet and put in the oven. I didn’t have the grease the baking sheet at all and the clean up was ten times easier! Bake for about 12 minutes. Pull out of oven and let cool for about 10 minutes.
Each day this week I will be announcing the winners from last week’s giveaway week! You can see if you won the blanket scarf from last week’s start of the giveaway week, here! Thank you to everyone who entered and to Blooms and Linen for the beautiful scarf! Also, there’s still time to enter the other giveaways below!
I’ve teamed up with Stonyfield Yogurt to bring you a seasonal dish that I have come to love! Get your oven heated, your stove cooking, and your toppings prepped! Pears may quickly become one your favorite fruits in just a few easy steps, and your home will be infused with the essence of Autumn. You can find the recipe, here!
The last year and a half this fruit filled crisp has made its way into our kitchen and bellies one bite at a time. Whether the base was peaches, strawberries, or the infamous blueberries (hence, the name), it’s versatility and balanced sweetness paired with a crispy topping creates a winning combo. Serve it with yogurt for breakfast or a snack, or with ice cream for dessert. It’s enticing for summer days or nights and warms your home with the frigid temps like we had last winter. However, I can’t take credit for this guilt free concoction. In the book, Bread and Wine, Shauna Niequist shared this recipe and I had to try it. She is now not only one of my favorite authors, but chefs as well. 😉 Enjoy!
4 cups blueberries (or any fruit)
1 cup old-fashioned oats
1/2 cup almond meal
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt
What to do:
Preheat oven to 350 degrees. Mix crisp ingredients together in a medium-sized bowl. Pour the berries into an 8 x 8 pan, and top with the crisp mixture. Bake at 350 degrees for 35 to 40 minutes or until golden brown and/or bubbly.
The entire time Eric and I were dating, we lived two hours apart. The majority of the time, we would only see each other on the weekends and this easily became something I looked forward to wholeheartedly. Each time we drove to see each other, I got so excited every single time. It never failed. A short time after we started dating, I decided I wanted to bake muffins for him and the guys he lived with. (Very Suzy Homemaker of me, I know). One of my favorite muffins is banana chocolate chip. I mean…banana. chocolate. and muffin…all warmed up?! Please and thank you! I grew up in a household where chocolate chips were thrown into every baked good possible. My Mom’s love language is feeding people and I suppose chocolate chips were one of the ways she showed that love. Little did I know, Eric had never tried these before. I was dumbfounded, confused, and thought for sure that he was joking when I found this out.
He’s not picky but he’s definitely particular. After his first bite, I was reassured that he loved them when I saw his face. So whenever I put some music on and start mixing up the batter, I get nostalgic about how far our relationship has come. I love how just the simple thought of banana chocolate chip muffins can bring back a flood of memories and I hope this recipe creates the same for you!
1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3 bananas, mashed
1 cup dark chocolate chips
What to do:
Preheat the oven to 350 degrees. In a large bowl whisk together the flour, sugar, baking soda, and salt. Mix in the oil, bananas, and eggs until smooth. Stir in the chocolate chips. Line muffin pan with liners. Spoon into liners three quarters of the way full. Bake 30 minutes or until a toothpick can be inserted and come out clean. So delicious!