Brown Butter Chocolate Chunk Cookies

Do you ever feel like baking cookies just because? Or rather, do you ever feel like eating cookies just because? I'm sure we can all relate on some level when it comes to cookies. It is no secret that my husband has a very strong love for chocolate chip cookies. So much so that they even made it into our wedding vows.

My Husband recently hinted (more like made it known) that he was craving chocolate chip cookies. I wanted to try a new recipe so I turned to one of my favorite food bloggers that happens to have a plethora of amazing cookie recipes and practically ran to the kitchen to make her brown butter chocolate chunk cookie recipe.

The brown butter gives the cookies an amazing depth of flavor with a crispy crunch on the outside of the cookies, leaving them nice and soft in the middle. That is my favorite kind of cookie to bite into!

I used a mix of chocolate chunks that I chopped off of a block of semi-sweet chocolate combined with milk chocolate chips. Whenever I bake chocolate chip cookies of any kind, I always like to have a combination of chocolate to give it a nice richness in flavor. 

There is nothing more that I love than the baking process and surprising the ones you love with a sweet treat! My husband came home from work and proclaimed that it was one of the best chocolate chip cookies he's ever had, and I would have to agree with him. The next time you feel like baking cookies or just eating them, be sure to give this recipe a try! 

---

Brown Butter Chocolate Chunk Cookies

Ingredients: 

Yields 24 servings

• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 3 tablespoons instant vanilla pudding mix
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chunks
• 1/2 cup milk chocolate chips 

Directions:

1. Preheat oven to 350 degrees F. and line large baking sheet with parchment paper or a silpat liner.
2. Place butter into a small saucepan over medium heat. Cook and swirl pan often until butter is browned. Brown bits will form at the bottom of the pan and butter will turn golden. Transfer to a heat proof bowl to cool for 10 minutes.
3. Place butter and sugars into a large mixing bowl. Stir until well combined. Add egg and vanilla, stirring until well combined. Slowly stir in flour, pudding mix, salt, baking soda and chocolate chunks until just combined. 
4. Use a small to medium size cookie scoop and scoop dough onto prepared cookie sheet placing 1 inch apart. Bake for 12 minutes, until edges just turn golden. Remove and let cool for 5 minutes before transferring. Enjoy room temperature.

* Recipe from Picky Palate

Peanut Butter and Jelly Bars

Whether you are sending your kids back to school, going back to school yourself, or feeling the nostalgic feelings of what it was like to go back to school (like me), I think we all have one thing in common; you can never go wrong with peanut butter and jelly! The flavor combination has been around for longer than you and I have, and there is no wonder why. In honor of school starting back up, I am sharing one of my favorite ways to enjoy peanut butter and jelly which is in a dessert bar form. 

I have fond memories of making this recipe, which is usually in the Fall, so these always remind me of back-to-school and football season. My Mom gave me one of Ina Garten's cook books for my Birthday one year, and I always find myself flipping through cook books during football season when there is more down time on the couch. The first time I made these bars was when my now Husband and I were just dating and it was a crisp Fall day. Football was on in the background at his apartment, and the room was filled with the amazing scent of these bars baking.

I knew I had to try this recipe since it was loaded with peanut butter and I love all of Ina Garten's recipes so I had a hunch they would be delicious. One bite into these bars and I knew this recipe was going to be a keeper!

Ina Garten's cook book, much like some of my old text books, have followed me from house to house over the years and it is one that I proudly display in my kitchen. This recipe has an old post-it note sticking out of it marking it's page. Yeah, it's one of my favorites :)

Since this recipe makes about 24 bars, they are perfect to bring on the first day of school, back-to-school activities, a Fall tailgate or just to cozy up with and enjoy. They are rich, flakey yet creamy and packed with flavor. They really do taste like the sandwich we all grew up on, sans the crust. 

As Ina states in her book, these bars will appeal to everyone including the "inner child" in you. I hope you enjoy this recipe and it truly does bring out the inner child in you, as it has done so for me :)

---

Peanut Butter and Jelly Bars

Ingredients:

Yields about 24 bars

• ½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan 
• 1½ cups sugar 
• 1 teaspoon pure vanilla extract 
• 2 extra-large eggs, at room temperature 
• 2 cups creamy peanut butter, such as Skippy (18 ounces) 
• 3 cups all-purpose flour, plus more for dusting the pan 
• 1 teaspoon baking powder 
• 1½ teaspoons kosher salt 
• 1½ cups raspberry jam or other jam (18 ounces) 
• 2/3 cups salted peanuts, coarsely chopped 

Directions:

Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined. 

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. 

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares. 

*Recipe from Barefoot Contessa

Salsa Verde: Roasted Tomatillo Salsa

We have been doing a lot of traveling and also hosting house guests this Summer, all of which I love, but there is nothing like coming home to my kitchen.  I always feel like I need to find my balance after a vacation, which usually consists of sleeping in my own bed, going for a long walk and cooking. After returning home from vacation this past weekend, I found myself getting reinspired in the kitchen. We received a bag of tomatillo's in our weekly Farm Fresh to You shipment, and I was dying to try homemade roasted tomatillo salsa!

I love how the husks are so delicate, yet so protective of the tomatillo. I had never cooked with them before and was surprised to find that when you peel them back, the tomatillo's have a nice green color and the husks are sticky on the inside.

I refer to this tomatillo salsa as the "windex" condiment since it can go on nearly everything! I have always been a fan of the store bought Trader Joe's salsa verde mainly because it has great flavor so I wanted to replicate those flavors while cleaning up the ingredients.

Besides the fact that this salsa can pretty much go on anything, it is incredibly simple to make! I roasted the tomatillo's and the peppers on a sheet tray under the broiler to give it that nice color and great depth of flavor. Once you remove them from the oven, you place all (four) of the ingredients into a blender and let it work its magic. 

You'll find that the final product is smooth with the perfect balance of flavors. The best part about making your own salsa, is that you can control the heat and sodium. My husband and I are total wimps when it comes to spicy foods, so I removed most of the seeds from the pepper before I put it in the blender for a more mild heat. However, if heat is your thing, the seeds add a nice kick. 

If you can help yourself from going straight for the chip dunk (clearly I could barely resist), this salsa is amazing on everything from eggs for breakfast, my quinoa fajita bowls, fish taco's, salads, enchilada's and the list goes on. This versatile salsa is definitely a must try! 

---

Salsa Verde: Roasted Tomatillo Salsa Recipe

Yields: about 1 Cup

Ingredients:

• 8 ounces ( 5-6 medium) tomatillo's, husked and rinsed

• 1-2 serrano of jalapeno peppers, stemmed

• 6 sprigs fresh cilantro (this stems removed), roughly chopped

• 1/4 cup finely chopped onion (optional)

• Sea salt 

Directions:

1. Preheat a broiler 

2. Place the tomatillos and peppers on a greased baking sheet lined with tinfoil under the broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, an additional 5 minutes until blackened and blistered.

3. In a blender of food processor, combine the tomatillos and peppers, including the juices from cooking. Add the cilantro and 1/4 cup of water and a pinch of salt. Blend to a course puree and pour into a serving dish. Add the chopped onion (optional) and stir into salsa and season with salt (about a 1/4 teaspoon). 

*This recipe was adapted from the Food Network 

Mini Funfetti Cake

If you follow me on Instagram, you know that last week was my Husband's Birthday, which in our house means lots of Birthday cake! The running tradition in the Bell family is for my Husband's Grandma to bake a yellow cake with homemade chocolate frosting. And, the running joke is that her frosting is simple yet no one can replicate exactly how she makes it. This is the 8th Birthday that I am celebrating with my husband, and that means 8 tries at his Gramdma's cake. Since we don't live close to family, and I still haven't been able to nail it just right, I decided to save myself and make an incredibly easy (and cute) alternative. A mini funfetti cake! 

Another motivation for making a mini cake was because we were leaving the next day to go out of town for a couple of days. And, who doesn't love their own personalized cake for their Birthday? 

Are you ready for the incredibly easy directions? Mix 1 box mix of funfetti cake according to the box directions, grease an emptied soup can with baking spray and pour the cake mix into the soup can filling it halfway (I filled mine 3/4 of the way since I wanted a taller one). Put the filled cans on a baking sheet and place in the oven at 350 degrees for 30 minutes. Once they are fully cooked through, remove them from the oven and let them cool completely. 

Once the cake has cooled completely, run a knife around the edges and carefully release it from the can. Using a serrated knife, cut the cake into 2-3 layers (depending on how large it is) to frost it. Mix the sprinkles in with the funfetti frosting and frost away! I chose to do mine "naked" style leaving the sides exposed, but you could certainly cover the whole thing in frosting. 1 box cake mix yields about 4 cakes, depending on how much batter you pour into each. 

This Birthday was incredibly special and it made me realize that it's not always about how many hours you spent in the kitchen preparing. Be it from scratch, a box or a bakery. What really matters is feeling celebrated and being together. This year I focused on that, relieving myself of the pressure of making his Grandma's cake, and maybe even starting our own tradition (we'll see!).  

Sources:

Mini white cake stand: Rosanna

Grilled Peach and Arugula Salad

We have had quite an unusual Summer weather wise here in Southern California. Unseasonable thunder and lightning, rain and humidity has become the norm lately. Since we don't have air conditioning, this means our fans are running around the clock and it also means you don't want to heat up the kitchen. I have been looking for meal solutions that are both easy and satisfying. This grilled peach and arugula salad checked all of the boxes! 

I picked up a big bag of peaches and arugula from our farmer's market to take advantage of the Summertime fruits and veggies. The salad is dressed with a simple vinaigrette which is a nice combination of tang with a slight sweetnesss and topped with the nuttiness of the pecans, and saltiness of the cheese. It is the perfect Summer dish! 

Before I put the peaches on the grill, I brushed some of the vinaigrette on them which helped from sticking to the grill and gave them great flavor. The peaches only need to be grilled for a couple minutes per side until you get good grill marks and the peaches have softened. 

This salad is perfect on its own for a light lunch (you could also add protein to it) or it makes for a great side salad for dinner. You could also put the salad on a large platter and serve it family style for dinner. No matter how you decide to make it, the flavor combination will not disappoint! 

My favorite part of making any salad is putting all of the ingredients together. I tossed the arugula with the dressing, added the grilled sliced peaches, cheese and finished it with the pecans. To top it off, I added another drizzle of dressing and a few flakes of maldon salt.

I hope you add this peach and arugula salad to your Summer menu and it helps you beat the heat! 

---

Grilled Peach and Arugula Salad 

Ingredients: (4 servings)

Dressing

• 4 Tbs. olive oil
• 2 Tbs. champagne or white vinegar 
• 1 Tsp. honey
• Moldon salt and fresh cracked pepper 

Salad

• 3-4 ripe peaches (depending on size), cut in half with pits removed 
• Fresh arugula (I used a large bag from the farmer's market, about 8 cups)
• 3 oz. feta or goat cheese (I used feta)
• Handful of pecans to top each salad (1/3 cup)
• Maldon salt 

Directions: 

1. To make the dressing, whisk together the olive oil, vinegar, honey, salt and pepper. Set aside. 
2. Warm the grill to high heat. Cut the peaches in half, removing the pits, and brush with the vinaigrette. Place the peaches directly on the grill, cut side down. Grill for a few minutes until the peaches have softened and have grill marks. Remove the peaches onto a cutting board, slice, and let cool to room temperature. 
3. Toss the salad with a 1/4 of the dressing and top with the peaches, cheese, and pecans. Finish the salads by drizzling the remaining dressing and maldon salt on top. Serve and enjoy! 

Mom's Cheesecake

Food has a way of bringing you back to the time, place and company you enjoyed it with. I'm not talking every meal, but there are certain foods, especially ones that you grew up on that can transport you back in time. Such is the case with my Mom's famous cheesecake recipe. This cheesecake signifies Summer in all ways possible to me. It screams a warm Summer night where the coolest thing you are consuming is this perfectly smooth and rich cheesecake topped with freshly ripened berries. 

My first memory of this cheesecake was when I was at the young age that it was appropriate for me to sit on top of the picnic table in my bathing suit and beach cover up on a warm Summer night having a slice. My mom had made it for my August 7th Birthday that year and I didn't realize then what a lucky little girl I was. I also didn't realize that this cheesecake was going to be in our family for many many years to come. 

The graham cracker crust is the perfect foundation for the creamy layers of the sweet cheese filling. The middle layer is so rich and velvety, it melts in your mouth. What has always stood out to me the most about this cake is the top layer. It is so creamy and you get a hint of the sour cream when you bite into it. I love to top mine with raspberries but you could top it with any kind of berry. The combination of all of the amazing flavors has obviously left a very lasting impression on me, as it has now become one of our family traditions. 

My mom used to make this cake throughout my childhood for any excuse during the Summer: my Dad's Birthday, the 4th of July, my Birthday or anytime we had company. It is that good!

This year I decided to start a new tradition with my husband and made it for the 4th of July. We enjoyed a slice together after the fire works and I told him about the first time I had tried this cake, and from the first bite he understood why I love it so much! I love carrying over family recipes and creating new memories. 

One of the other things I love about this cheesecake is that it can feed so many, so it is great to make for a celebration. You can make it a day two in advance, so all you have to do is get out your favorite serving platter and plates, top the cake with your favorite berries and enjoy! 

From our family to yours, I hope you enjoy this cheesecake recipe as much as we do! 

---

Mom's Cheesecake 

Ingredients:

(Servings: 12-15 )

Graham Cracker Crust:

• 1 cup graham crackers crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted

Filling:

• 3 eggs, brought to room temperature
• 1 cup sugar
• 3 (8oz.) Philly cream cheese, brought to room temperature
• 2 Tbs. heavy cream
• 1 tsp. vanilla
• 1 Tbs. fresh lemon juice
• 1 tsp. grated lemon zest
• 1 Tbs. Cornstarch

Topping:

• 2 cups sour cream (full fat)
• 1/4 cup sugar
• 1 Tbs. vanilla

Directions:

Preheat the oven to 325 degrees F.

Grease a 9-inch springform pan. To make the crust, combine the graham cracker crumbs, sugar, and melted butter until moistened. Pour the mixture into the greased springform pan. With your hands, press the crumbs into the bottom of the pan to form a crust. 

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the remaining ingredients. Mix until well combined. Pour the mixture into the pan, on top of the graham cracker crust and bake for 45 minutes. While the cake is cooking, combine all of the ingredients for the topping and set aside

Remove the cake from the oven and pour the topping mixture on top. Smooth it out with a spatula. Return it to the oven for 10 minutes. Take the cake out and let it sit at room temperature for 2-3 hours until completely cool. Wrap with plastic wrap and chill overnight. 

To serve, run a knife around the edge of the cake and release the spring-form. Serve on the bottom of the spring-from pan and garnish with berries . Enjoy! 

Greek Yogurt Coleslaw and Pulled BBQ Chicken Sandwhiches

I love this time of year! The 4th of July holiday is approaching, the evenings are longer and the living feels a bit easier. It is also a time where I look to simplify meals without compromising on flavor to spend more time outdoors. This greek yogurt coleslaw recipe is a healthier alternative to the traditional and is incredibly easy to whip up. Paired with slow cooker pulled BBQ chicken sandwhiches (recipe below), and you've got a delicious and easy Summer time meal.

The coleslaw dressing is creamy but light so it won't weigh the slaw down. It makes for a great standalone side dish or part of the main dish. I recommend making the dressing ahead of time, keeping it in the refrigerator to let the flavors combine, and then pulling it out when you are ready to assemble and serve. 

These sandwhiches are perfect for entertaining since everything can be prepared ahead of time and served when your guests arrive. It makes for a great sandwhich bar where your guests can assemble their own which is not only fun but also allows for less time in the kitchen and more time with your guests! This recipe also travels well, so be sure to add this to your Summer menu if you need to bring a dish to a party. 

I hope you enjoy this recipe amongst good company this Summer! I would love to hear how you like the recipe, so be sure to comment below or on my Instagram account. 

---

Greek Yogurt Coleslaw, recipe adapted from here.

Ingredients: 4-6 servings

• 1 (10-ounce) bag shredded cabbage (about 4 cups)
• 1 cup shredded carrots
• 1/2 cup thinly-sliced green onions
• 2/3 cups full- fat Greek yogurt
• 1 tablespoon lemon juice
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons honey, warmed
• 1 teaspoon Dijon mustard 
• 1/4 tsp celery salt
• Salt and freshly-cracked black pepper

Directions: Mix all of the dressing ingredients together until well combined. Put the dressing in the refrigerator for a minimum of 1 hour. 

Combine the shredded cabbage, carrots and green onion in a bowl. Pour the creamy dressing on top, toss and serve!  

BBQ Pulled Chicken Sandwhiches

Ingredients: 4-6 servings

• 6 boneless, skinless chicken breasts 
• 1 1/2 cups of your favorite BBQ sauce, more for serving  

Directions: Put the chicken breasts at the bottom of the slow cooker and pour the BBQ sauce on top. Toss the chicken to combine. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours (depending on your slow cooker) until the chicken is fully cooked and shreds easily. 

In a separate bowl, shred the chicken using two forks. Return the chicken to the slow cooker and toss to soak up the reaming juices. Serve with buns, coleslaw and enjoy!  

Greek Yogurt and Peach Popsicles

Nothing screams Summer like a cool sweet treat! Growing up, I must have had at least 1 popsicle a day to get me through the Summer heat. I wanted to find a recipe that not only tasted great but one that I wouldn't feel guilty enjoying all Summer long. These greek yogurt and peach popsicles are definitely it for me. 

Besides the fact that I love peaches, these popsicles were inspired by a recent trip to my local farmers market. There were peaches and nectarines spilling out of barrels and were as sweet as can be. I took a full bag home, and knew that I had to make something amazing with them. 

The hardest part about making this recipe is waiting until they freeze! Otherwise, you just throw all of the ingredients in a blender similarly to a smoothie and let it do its magic for you.  

If you are looking for a sweet treat to keep you cool this Summer, these popsicles need to be stocked in your freezer at all times! This recipe is so versatile, you can add any fruit you fancy. 

---

Greek Yogurt and Peach Popsicles, adapted from this recipe 

• 3 cups of peaches, halved, pitted and roughly chopped (or fruit of choice)
• 1/2 Tbs. freshly squeezed lemon juice
• 1/4 cup almond milk
• 1/2 cup full fat greek yogurt (plain or vanilla)
• 1/2 Tbs. honey

1. Place peaches, lemon juice, almond milk, greek yogurt and honey into a vitamix blender or food processor and puree until smooth.
2. Pour mixture into popsicle molds, leaving about 1/2 inch of room at the top for freezing expansion add popsicle sticks.
3. Place in freezer and freeze for at least 4 hours. To remove from molds, just run a little warm water over the outside until they come loose.

Note: I used this popsicle mold but use whatever you've got on hand! 

Grain Free Freezer Waffles

A guilty pleasure in our house is definitely waffles. Another guilty pleasure in our house is when my husband grabs a bagel with cream cheese as he is running out the door for work. In an attempt to come up with a breakfast solution for something fast with healthier ingredients, I turned to Against All Grain's new cook book, Meals Made Simple. The book offers a grain free freezer waffles recipe. Score! 

I decided to give the recipe a try and not tell my husband that they were a healthier version of the norm before he ate them since that hasn't gone well in the past. To my surprise, he loved them and would never have guessed they were grain free. The ingredients are simple and clean, and you can find all of them either in your local health food store or on Amazon. 

These waffles taste exactly like the waffles we are used to. They are light and fluffy with a great texture. They are a great solution if you are looking for a quick breakfast or a recipe to make ahead if you're hosting brunch. 

Besides the amazing taste of the waffles, I think the best part is that my husband can pop one in the toaster oven as he is heading out the door and forego the bagel and cream cheese. Whatever your reason might be for trying these, I highly recommend picking up a copy of Meals Made Simple and trying them! 

Weekly Food Prep Staples

Taking time each week to prep some homemade staples to keep in the fridge, is key for me! I get asked all the time what some of my staples are, so I am finally sharing them with you. These are in addition to stocking the pantry and fridge with healthy food each week, which I will be sharing in a separate blog post. I choose a day each week (usually Sunday or Monday) to prepare these go-to items so I can just grab them as needed. 

Glass Jar Staples

1. Almond Milk. Ever since I posted about making this homemade almond milk recipe, I have been making a weekly batch ever since. I love to use it in my morning tea or coffee, baked goods, chia seed pudding, oatmeal, desserts, etc. It is also amazing to have a glass on its own!

2. Chia Seed Pudding. I recently started making this for a quick breakfast and absolutely love it because it contains 2 ingredients and is delicious! Combine 1 cup of almond milk (above) and 3 Tbs. chia seeds. Mix it together and leave it in the fridge overnight and you have breakfast in the morning. I like to top mine with fruit and nuts! 

3. Homemade Salad Dressing. I grew up on my mom's homemade salad dressing recipe and absolutely love it. In a jar combine 2 Tbs. olive oil, 1 Tbs. vinegar (of your choice), 1 Tbs. dijon mustard and salt and pepper. Shake it to combine and leave it in the fridge to enjoy on your salads throughout the week. I usually double the recipe for a whole weeks worth. You can also add other flavor enhancers: herbs, garlic or shallots, seasoning salts, etc. 

Tupperware Staples

1. Cooked Quinoa. I love having quinoa on hand to add to salads, breakfasts, or as a side dish. I usually make 1-2 cups cooked quinoa which is plenty for my husband and I to get through the week. 

2. Hardboiled Eggs. In addition to fresh eggs, I like to have half a dozen hardboiled eggs on hand for my husband to take to work as an easy breakfast. They also make for a great salad topper or snack!  

3. Cooked Poultry. I love to have grilled or baked poultry of some kind on hand. I usually have chicken, steak or shrimp that I can easily take from the fridge to make a salad or add to a main dish. It takes the guesswork out of lunch for me! 

As expressed above, these staple items are in addition to the fruits, vegetables, dairy, poultry and pantry items that I keep on hand. I would love to know what some of your staple items are, so be sure to comment below! 

Spicy Shrimp and Quinoa Salad

One of the things I love so much about the weather transitioning to Summer is that is has be craving more salads. I have been trying to mix up my traditional salads and that's where the craving for this spicy shrimp and quinoa salad came into play. Wow, it is good! 

Let me start out by saying that I am not a fan of really spicy food and I loved this. It is a mild heat with the mix of the chili powder and paprika in the shrimp marinade. You could certainly add more of less heat depending on your liking. 

This salad is healthy and the ingredients are clean and easy to prepare. You will find that it is filling yet it won't weigh you down. It makes for a perfect lunch, dinner or side salad to bring to a Summer BBQ. See below the recipe for my "make ahead" tips! I hope you enjoy this salad as much as I do this Summer! 

---

Spicy Shrimp & Quinoa Salad 

Ingredients:

• Half a pound or about 8 large shrimp, peeled and deveined with tails on
• 1 1/2 cups cooked quinoa
• 1/3 cup cherry tomatoes, washed and cut in half
• 1/3 cup chickpeas
• 1/3 cup crumbled feta cheese 
• Half an avocado, diced 
• 2 Tbsp. olive oil for cooking 

Shrimp Marinade:

• 3 Tsp. lime juice
• 2 Tsp. olive oil
• 1/2 Tsp. chili powder
• 1/4 Tsp. paprika 
• 1/4 Tsp. Lawry's season salt 
• Ground pepper 

Salad Dressing:

• 1 small shallot, diced
• 1 Tbsp. lime juice
• 1 1/2 Tbs. olive oil 
• Drizzle of honey, about 1/4 Tsp. 
• Pinch of ground cumin
• Salt and ground pepper 

Serving size: 2

1. Combine all the ingredients for the shrimp marinade: lime juice, olive oil, chili powder, paprika, Lawry's season salt and ground pepper in a bowl. Add in the shrimp and toss well. Marinate for a half hour in the refrigerator. 
2. Rinse and drain quinoa and cook according to box directions. Set aside.
3. Combine all the ingredients for the salad marinade: diced shallot, lime juice, olive oil, honey, ground cumin and salt and pepper in a large bowl. Sit with whisk. To the bowl, add the cooked quinoa, tomatoes, chickpeas, feta cheese and avocado and toss gently. 
4. Remove the shrimp from the refrigerator. In a cast iron skillet, add 2 Tbsp. olive oil to the pan set to medium-high heat. Add the shrimp and cook for a few minutes on eat side until cooked and pink in color. 
5. Divide the quinoa mixture evenly among 2 plates. Top each serving with shrimp and serve. 

Make Ahead Tip! If you would like to make this ahead of time, or are cooking for a large crowd, you can marinade the shrimp and make the quinoa salad mixture (without the avocado) and keep in the refrigerator. Right before you're ready to eat, cook the shrimp and dice the avocado and serve. 

Recipe adapted from Cooking Light 

Infused Water Recipes

We have reached the time in the year where the temperatures are starting to rise and the Summer season is creeping in. I usually reach for two things when it warms up- ice water and ice cream. Since I am also trying to fit into a bikini, I have been sipping on different combinations of infused water. I'm not talking about the flavored sparkling water you buy at the grocery store. I am talking about adding natural infusions to your water. 

A few months ago when I started this blog, one of my childhood friends reached out to me and shared that she had become obsessed with making infused water. Without much thought, I started making my own combinations and love it! I'm sharing a few of my favorites with you: blackberry with sage, strawberry with mint and lime, and cucumber with melon.

Blackberry & Sage 

Single Serving: Add 6 blackberries and 2 sage leaves to iced water. Mix and enjoy!

Strawberry, Lime & Mint

Single Serving: Add 2-3 thinly sliced strawberries, half a sliced lime and 2 mint leaves to iced water. Mix and enjoy!

Cucumber & Melon

Single Serving: Add a handful of melon sliced into small chunks and 3 pieces thinly sliced cucumber to ice water. Mix and enjoy!

You can either make a pitcher of infused water and pull it out of the fridge at your convenience, or you can make single servings (shown). Either way, start by filling your pitcher or cup with ice, add the water and then your infusions. Another variation is to add it to a water bottle to take with you on the go. Below is an amazing water bottle one of my girl friends recommended that I absolutely love! 

I hope these infused water combinations help keep you hydrated and cool this Summer! I would love to know what some of your favorite combinations are, so be sure to comment below :)

Memorial Day Skillet S'mores →

Memorial Day signifies the start of Summer to me. It's when we pile in the car for the first road trip of the Summer season, fire up the grill, try to squeeze into that bikini again and tell stories around the camp fire. Oh, the nostalgia of it all.

We usually road trip to visit my parents vineyard in California for the weekend. To prepare for the weekend, my sister and I headed up to my parents vacation home and pulled together props that we had around the house for this fun setup. Most of the props came from my favorite antique store in town, and also ones that we had lying around the house for years. What is fun about incorporating your own props into your parties, is that they are great conversation pieces and make the weekend feel much more special. 

Some of the props included: an old fashioned radio to listen to music, jugs to put beverages in, a picnic basket to transport all of the food items, lanterns and flashlights when the sun goes down, some soft seating, and all of the makings for skillet s'mores!

There is one food, amongst many others, that screams Summer to me. Good old fashioned s'mores! The lightly toasted marshmallow that melts the chocolate held together by graham crackers. I love when you bite into the crisp graham cracker and the marshmallow and chocolate oozes out. Does this bring you back to your childhood?   

Whether you are heading out to the lake house or having a "staycation" to celebrate Memorial day, pull together some fun props you've got around the house and add these skillet s'mores to your menu!

These skillet s'mores are so incredibly easy, and they taste exactly like a campfire s'more. What I love most, is that you can make these in the oven (preferred method) or on an open fire at the campsite. I hope you have an amazing Memorial Day weekend! 

---

Skillet S'mores

Serving Size: 4-6

• 1 1/2 cups semisweet chocolate chips or chopped up chocolate bar 

• Marshmallows, about 18 large cut in half or about 36 medium

• Graham crackers for dipping 

Preheat oven to 450 degrees. In an 8 inch cast iron skillet, arrange the chocolate chips or chocolate pieces in an even layer. Arrange the marshmallows on top and fully cover the surface. Bake in the oven for 6-8 minutes or until the marshmallows have lightly browned. Remove from the oven and let cool for 5 minutes. Serve with graham crackers for dipping.  Note: the skillet is very hot when you pull it out of the oven, so it’s important to let it rest before serving!

If you are camping: Follow directions above but warm the assembled skillet on a grill over a fire or hot plate until the chocolate has melted and marshmallows begin to melt.  

Photography and editing: Twenty8 Moments Photography

Soft Chocolate Chip M&M Cookies

I know there are thousands of chocolate chip cookie recipes out there, because there is no one recipe to do the category justice. And, let's face it, we all have our preference when it comes to the chocolate chip cookie. Some like them crispy, some like them soft and some like a combination of the two. I am in the second category. I absolutely love soft chocolate chip cookies! 

It took me years to find a soft chocolate chip cookie recipe that I absolutely loved. I have done the work for you, and am proud to present you with the best soft cookie recipe I have ever had! I know that is a bold statement, but it is every bit true. 

Not only are the cookies amazing, but you have to accidentally taste some of the dough! 

The vanilla pudding mix is the key ingredient to making these cookies so soft. They will practically melt in your mouth! They are also the perfect balance of chocolate with the mix of the semi sweet chips and the milk chocolate M&M's. 

There is only one thing left to do...run to your kitchen and make these! And then curl up with a tall glass of milk and enjoy :) 

---

Soft Chocolate Chip M&M Cookies, adapted from Averie Cooks

• 12 Tbsp. unsalted butter (1 1/2 sticks), softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, brought to room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve')
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate M&M's mixed into the dough and 1/2 cup for putting on top of dough mounds

Yields: 15-18 Cookies

1. Bring the butter and egg to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars on medium-high for about 5 minutes. To the mixture, add the egg and vanilla, and beat on medium-high until well mixed.
2. In a separate bowl, combine the flour, pudding mix, baking soda and salt together. Add the dry ingredients to the wet ingredients in the stand mixer and beat on low speed until just combined, about 1 minute.
3. Scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and mix by hand until just combined, about 30 seconds.
4. Using a large cookie scoop, form 15-18 equal-sized mounds of dough. Put them on a cookie sheet and flatten slightly.
5. Add about 1 tablespoon M&Ms to the top of each dough mound. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. (Note: Do not bake with unchilled dough because cookies will bake thinner, flatter, and spread when baked).
6. Once the cookies have chilled, preheat oven to 350F. Line a baking sheet with parchment paper and place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 11-15 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.  Allow cookies to cool on baking sheet for about 10 minutes before transferring to a wire rack. Enjoy! 

Oven Roasted Beets →

Beets are one of those foods you either love or hate. I happen to love them. My husband happens to hate them.  I received 3 large beets from our weekly Farm Fresh to You shipment so I decided to roast them up for lunch while he was at work so we didn't have to play the "beets taste like dirt" game. 

But, the truth is whether you fancy them or not, my roasted beet recipe satisfies all pallets. And, guess what? My husband liked them. What I love about this recipe is that it is super healthy and has a natural salty sweet sensation with the caramelization from the baking process and the sea salt on the finish. They were perfect on top of a fresh bed of spinach topped with feta cheese and a vinaigrette dressing. Next time you are in need of an easy side dish or want to impress your guests with a gourmet salad topper, give this recipe a try! 

---

Oven Roasted Beets

• 3-4 Large beets, washed and peeled 
• Olive Oil (enough to coat)
• 1 tsp. Red Wine Vinegar
• Ground Pepper and Sea Salt 
• Cooking Spray 

Preheat oven to 400 degrees. Cover a baking sheet with tin foil, spray with cooking spray, and set aside. Wash the beets, remove the stems and peel the skin with a veggie peeler. Cut the beets in 1 in. pieces. In a bowl, toss with olive oil and liberal amounts of salt and pepper. Place on the prepared cookie sheet and roast for 30-40 minutes, stirring occasionally. Remove and immediately toss with red wine vinegar and salt and pepper. Serve immediately for a warm salad/side dish or refrigerate for later use. 

Roasted Green Beans with Almonds and Shallots

It's the end of the week and don't you wish dinner would just make itself and appear on the table? That's how I usually feel most weeks. Insert these amazing roasted green beans with almonds and shallots. I can't promise that dinner will make itself but they are incredibly easy and the flavor is beyond amazing. 

I'll be honest, I didn't like green beans growing up. So when I had a bag of them staring me down in our refrigerator, I knew I had to do something different with them. I chose simple ingredients that I had on hand that I thought would make for a winning combination. The shallots give this dish a nice caramelization and the almonds a nice nutty flavor. 

My husband and I both absolutely loved them and will definitely be adding them into the dinner rotation. They make the perfect weeknight side dish or they are also great for making for a crowd. I hope you enjoy this dish as much as we do! 

---

Roasted Green Beans with Almonds and Shallots 

• 1 lb. green beans, rinsed and trimmed 
• 1 shallot, thinly sliced
• 1 Tbs slivered almonds 
• Sea salt and cracked pepper
• Olive oil

Preheat the oven to 425 degrees. Trim the ends of the green beans and add to a large bowl. Toss the green beans with a liberal amount of olive oil, sea salt and pepper. Spread the green beans out evenly on a sheet pan and roast in the oven for 10 minutes. Stir the green beans and sprinkle with the shallots and almonds and place back in the oven for another 5-10 minutes. Once cooked through, remove from oven and finish with a sprinkle of sea salt and enjoy! 

Pear, Prosciutto and Goat Cheese Two Ways

Pear, prosciutto and goat cheese were three staples when my husband and I went to Italy a couple years ago (and pizza, bread and more cheese). I wanted to recreate this winning combo for some easy entertaining. I am showing you two ways you can make it. The first way can either be served as an appetizer, salad or with the main course. The second way is a finger food appetizer. Both are equally amazing and both can make you feel like you're in Italy. 

---

Pear, Prosciutto and Goat Cheese Salad 

Ingredients for Both: Makes approx. 1 plated serving each

• 1 pear, washed
• Handful of arugula 
• 3 slices of prosciutto (thinly sliced)
• Goat Cheese 
• Olive oil
• Course sea Salt (Maldon) and fresh cracked pepper 

Thinly slice the pear horizontally and arrange on the plate. Delicately place the thinly sliced prosciutto on top of the pears. In a bowl, toss a handful of arugula with olive oil and sprinkle on top of the pears. Top with dollops of goat cheese, a drizzle of olive oil and salt and pepper. 

Pear, Prosciutto and Goat Cheese Appetizer

Cut the pear into quarters. Put 1 dollop of goat cheese and some arugula in the middle of the pear and wrap with a piece of thinly sliced prosciutto. Drizzle with olive oil and salt and pepper. 

---

3 Ingredient Healthy Snacks →

I am the type of person who needs to snack in between meals otherwise I become what I call “hangry” (hungry-angry). To avoid that from happening, I have some go-to snacks that I am sharing with you today. These three 3 ingredient no fuss snacks are great for taking to the office, in your kids lunch box, a road trip or if you’re out running errands. 

Yogurt with Berries and Chia seeds

Take your favorite yogurt, top with some sliced berries (or any other fruit) and sprinkle with chia seeds.

Turkey, Cucumber and Cheese Stackers

Remove the skin from half a cucumber and slice diagonally into half inch pieces. Take 1 piece of cumber and layer on a slice of cheese and slice of turkey and top with another cucumber slice.  

Peanut Butter Banana Stackers

Peel 1 whole banana and cut up into 1 inch pieces. Take 1 banana slice and smear on your favorite peanut butter (or any other nut butter) and top with another slice of banana. Sprinkle the tops with cinnamon.

I hope you enjoy these three 3 ingredient snacks and they help you from getting "hangry"! I would love to know what your favorite snacks are so comment below or tag me on Instagram. 

Mom's Chocolate Cake →

Is there anything better than chocolate cake? Besides milk and cookies, I don’t think it gets much better than this. But, not just any chocolate cake. Homemade chocolate cake with homemade chocolate frosting. Mom's chocolate cake.

I had the urge to bake this chocolate cake after drooling over the recipe every time I looked at my Pinterest board. When it comes to chocolate cake, I like it to be very moist and not too rich. This cake was perfectly balanced, and the frosting sealed the whole deal for me. If I am making a cake from scratch I look for recipes that don’t have too many steps and ingredients involved. This recipe was easy and I had most of the ingredients already in my pantry. 

I had big plans for this chocolate cake. I made it with the intention of celebrating a friends Birthday, which fell through. But the truth is, you do not need a reason for baking a chocolate cake, even the most ordinary of days are much better with chocolate cake. And in the end, it was enjoyed with good company who happened to stop by (and they thought I had made it just for them ;). 

Next time you feel like making a chocolate cake just because or you have a milestone to celebrate, you must try this recipe. I want to hear how you like it! Comment below or post a picture on Instagram and tag me in it.  

Spring Lemon Chicken and Vegetable Soup

Growing up, I never really appreciated the season of Spring. Maybe it was because I grew up in California and we “don’t really have seasons” or maybe it was because I loved Summer due to the fact that there was no school. However, I have grown to love the season of Spring over the years. I love all of the new beginnings the Spring season can bring, the sunny yet crisp days and a whole new crop of fruits and vegetables in season.

I found this Spring lemon chicken and vegetable soup recipe  and since I had most of these ingredients on hand from my Farm Fresh to You shipment and from the Meyer lemons my parents gave me over Easter, I knew I had to try it. 

The soup was light yet filling and full of nutrients! I love the hint of the lemon with the sweetness from the peas and the tender chicken. You could eat this soup for a light lunch or pair it with a Spring salad and crusty loaf of bread for a main course. I made a few variations to the original recipe. I added seasoning salt (Lawry’s) to give it another layer of flavor, used parsley instead of basil, and used half of the suggested lemon zest. The flavor came out amazing! My husband is not usually a big fan of soup as the main course, but he loved it and was asking for seconds.

If you give this soup recipe a try, I would love to hear how you like it! Comment below or post a picture on Instagram and tag me :) 

Photo Edits: Twenty8 Moments Photography