Frozen Blueberry Yogurt

Nothing beats a frozen creamy treat during any type of season for me. It could be 20 below 0 here in Chicago and I will want ice cream. So instead of making my homemade ice cream, I wanted a tangy fruity treat. Making your own versions of your favorite things to me is mandatory when you are trying to change your eating habits. You know exactly what's in it and you can customize it to your liking. This recipe is SUPER EASY!!

Ingredients
2 cups plain Greek yogurt
2 cups lite cool whip
1 tablespoon vanilla extract
½ cup milk (I used unsweetened vanilla almond milk)
¼ cup honey
1 frozen banana 
3 cups frozen blueberries 

Makes 2 quarts 

Directions
Add all ingredients to a blender and blend until smooth. Pour and store in a freezer safe container. I use this one. This container only holds 1 1/2 quarts so you will have extra. Freeze in a separate 
container, in ice trays to add in smoothies, or make Popsicles in a mold or Dixie paper cup.

The blender that you use needs to be kinda powerful because of all the ingredients that you are adding at one time. I use a Ninja. If you blender is not as powerful, I would recommend blending in stages. Half the ingredients at a time.

This recipe is so easy and delicious. If you are not a fan of blueberries try swapping it out with your favorite frozen fruit or fruits. 

I added the cool whip, vanilla, and banana to take away some of the tangy-ness of the Greek yogurt, but if you enjoy that taste reduce those ingredients or omit them.

Chocolate Chip Cookie Bars!!

There is nothing like a gooey, chewy Chocolate Chip Cookie!! Unless it's a deep dish Chocolate chip Cookie!! LOL! This chocolate chip cookie bar recipe is easier than a regular cookie recipe. There is no need to chill the dough so you get to enjoy the cookie faster.

Ingredients

1 cup brown butter (cooled)

1 1/2 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

2 cup flour sifted

1 tsp. baking powder

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Directions

1. In a small sauce pan, melt and brown butter over low heat. Cool.
2. Preheat oven to 350 degrees
3. In a medium bowl sift the flour. Whisk in baking powder, salt, cinnamon, nutmeg, and baking soda.
4. In a separate bowl mix the sugars and cooled brown butter. 
5. Add in eggs one at a time scrapping down the sides to make sure the ingredients are well incorporated.
6. Add the dry ingredients.
7. Stir in the semi-sweet chocolate chips and half of the milk chocolate chips.
8. Spray a 9x13 pan with non-stick cook spray. Line the pan with two sheets (one length wise & width wise) of parchment paper.
9. Add the dough to the pan
10. Sprinkle the remaining chocolate chips over the dough pressing them in lightly.
11. Bake at 350 degrees for 20-25 minutes.
12. Let bars cool in pan for 5 minutes. Remove from pan and cool on cooling rack for 10 minutes.
13. Cut, ENJOY!!!!

 Try adding in other chip flavors or nuts. I added in some peanut butter chips. Yummers!!

Cinnamon Swirl Muffins

                  This muffin recipe is great with a cup or tea in the morning. This is a great basic muffin recipe. Feel free to substitute the cinnamon swirl for your favorite ingredients, such as berries and/or nuts!!

2 cups flour

1 cup sugar

1 cup milk (any kind will do)

½ cup butter

2 eggs

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

Cinnamon Swirl 

1/2 cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg 

Icing (optional)

4 tablespoons unsalted melted butter 

1 cup powdered sugar 

1 teaspoon of cinnamon swirl mix

1 teaspoon vanilla extract 

4 tablespoons of milk

Preheat oven to 350 degrees

Blend together the butter, sugar, eggs until creamy smooth.

In a separate bowl whisk together flour, baking powder, and salt

Whisk in the milk, adding half the milk at a time.

Add in the vanilla extract

In a separate bowl mix together cinnamon swirl ingredients. Reserve one teaspoon (If making the icing).

Lightly-grease 12 portion muffin tin (or use paper muffin cups).

Fill the muffin tins halfway with the batter.

Sprinkle about a teaspoon of the cinnamon mixture in each muffin.

Using a knife swirl the cinnamon mixture into the batter

Fill the muffins with the rest of the batter. The muffins should be filled completely to make sure that you will get those delicious muffin tops/skirts

Add more cinnamon mixture and swirl once again

Bake at 350 for 25-30 minutes.

While the muffins are baking is the time to make the optional icing.

Mix together the melted butter and powdered sugar

Allow to cool before removing from the muffin tin.
Spoon the icing over the muffins and Enjoy!!
 

Turtle Cookies!!!

It’s National Cookie Day!!!! In addition to my chocolate chip cookie recipe this is another cookie you will love. Turtle Cookies!! After the chewy cookie is baked you top it with toasted pecans, buttery caramel, and milk chocolate.

Start out with My Chocolate Chip Cookie Recipe minus adding the chocolate chips.

Ingredients

Cookies (makes 30 cookies using 2 tablespoon measurement)

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ sticks (6 oz) butter, brown and cooled (I used salted unsalted is fine)

1 cup light brown sugar, packed

½ cup white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

Turtle

1 tablespoon butter (salted or unsalted)

1 ½ cups of pecans (halves or chopped)

20 individually wrapped caramels (such as Kraft)

1/4 cup milk or heavy cream

2 cups milk chocolate chips

2 tablespoon vegetable shortening

After dough is prepared, cover and refrigerate dough for at least 30 minutes.

Melt the butter in a small sauce pan over medium heat. Add pecans Stirring frequently. Make sure not to burn your pecans. This will take about 2-4 minutes

Unwrap caramels place in a microwave safe bowl.

Remove the dough from the fridge and preheat the oven to 325 degrees, make sure the racks are in the middle of the oven.

Line a cookie sheet with parchment paper or a silicone baking mat.

 

I used an ice cream scoop to measure the dough. After the dough is scooped I halved the dough

Bake for 12 minutes, rotating the cookies half way through. The edges should be golden, but the center of the cookie should look soft. Every oven is different so keep an eye on the cookies at the 10 minute mark.

While the cookies are baking you can make your turtle.
Place unwrap caramels in a microwave safe bowl with 1/4 cup of milk or heavy cream. Microwave for 90 seconds and stir. Return to microwave for another 30 seconds. Stir. Place back in microwave in 15 second increments if caramels are not melted completely.

Place chocolate chips in a microwave safe bowl with 2 tablespoons of vegetable shortening. Microwave in 30 second increments stirring until chocolate chips melt.

 After the dough is baked, while it is still hot use the bottom of a spoon and press lightly in the middle of the dough. This makes a well for your turtle.

 Start placing the pecans in the well you have made. I made sure all the cookies had to pecan halves. It's totally up to you. You can add more or less depending on your taste buds.

Once the pecans are placed in the well add the caramel, I placed a teaspoon of caramel onto of each cookie.

The last is the melted chocolate. I added about 2 teaspoons.

After the turtle is complete, place the cookies on a cooling rack. It will take about 20-30 minutes (room temperature) for the turtles to set.

These cookies are YUMMY!!

White Bean with Sausage and Greens Soup

Since Fall has arrived I can finally give into the craving of making a pot of soup. I have been wanting to eat a soup with white beans and chicken sausage. Of course, when I decide to make this soup it is 80 degrees! In Chicago! In October! Craziness!!! This soup came together quickly with ingredients that are easy to find.

Ingredients

• 4 slices of bacon (cut in medium strips)

• 3 pounds of sausage (I used chicken & turkey) (diced bite size pieces)

• 4 cans of white beans (drained & rinsed)

• 1 pound of carrots (I used baby carrots)

• 1 pound of greens (I used a mix of collard, kale, mustard, & turnip greens)

• 5 cups of chicken stock

• 3 tbs onion powder

• 3 tbs garlic powder

• 2 tsp fresh black pepper

• 2 tbs dry basil

• 3 tbs soul season (all purpose season or seasoned salt)

Directions

Place large pot/dutch oven on medium heat. Add slices of bacon. Stir to render out some of that delicious bacon fat. When the fat starts to appear (about 3 minutes) add the sausage. Stir to coat the sausage in the fat. Cook uncovered for 10 minutes stirring occasionally. You will notice some brown bits at the bottom of the pot. Pour  ¼ cup of chicken stock in the pot, using a wooden spoon start to scrape the bits to release them. This is all the flavor created from from the bacon and chicken sausage. 

Add the rinsed & drained white beans. Stir. Add the carrots. Stir. Add all the seasonings. Stir well to make sure that seasonings are well combined. Add the rest of the chicken stock. Cover pot and bring to a boil. 

Once the soup comes to a boil add the greens. This step might take two additions. The greens will look like that will not be able to fit. Add as much as you can, stir, & cover. 2-3 minutes later remove the lid. You will notice the greens have started to wilt. Add the remaining greens & stir. Cover. Let soup cook for an additional 7-10 minutes. 

With this soup you can feel free to add/subtract/swipe any of the ingredients, seasonings. And spices. 

Apple Cider Donuts

Today is the first day of my favorite season FALL!!! So what better way to start off the season than with a Yummy dessert. My first time having Apple Cider Donuts was last year when me and my family went apple picking. I live in Chicago and we had to travel for about 2 hours to get to this farm. Not to mention is was pouring down raining. But we made the most of it and had a soaking good time.

After the soggy walk thru the farm we made our way to the gift shop. And it was there I saw these baked cinnamon sugar donuts. The gift shop didn't offer any samples so I decided to take a chance and purchase a dozen for me and my family to enjoy on our 2 hour trip back to the city. The donuts were spiced, baked, cinnamon sugar deliciousness.

A couple of days ago I searched online for the donut recipe. I came across a recipe from one of my favorite YouTube cooking channels, Laura In The Kitchen . I was so excited to try this recipe so I went to the grocery shopping for the ingredients. I have never tasted or made apple butter so I just purchased a jar at the grocery store. Laura makes her own apple butter. The recipe was really easy to follow. Even though I added and substituted some ingredients the donuts came out Delicious!!!

Donut Pan

You can find Laura's complete recipe and video here.
My additions were 1tsp of both almond & lemon extract. Instead of the 1/2cup of white sugar I used 1/4 cup of white & 1/4 cup of vanilla sugar.
I substituted apple juice for apple cider.
Instead of making a glaze, after the donuts cooled I removed them from the pan, dipped them in melted unsalted butter, and then tossed them in vanilled spiced sugar. 1/4 cup of vanilla sugar & 3 tbs of pumpkin pie spice.

These donuts are perfect for an afternoon snack and with a cup of coffee.