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dessert

Food & Recipes

From the Archives: Fritos Scotcheroos

October 30, 2015
Scotcheroos_1

Scotcheroos_1
Today, just in time for Saturday football games and Halloween, I’m dusting off a recipe from the archives. Joe had a work potluck today and specifically requested that I make these Fritos Scotcheroos. And who am I to deny Joe and his co-workers these amazing bars?

Before we get too far, let’s be clear: These are not healthy in any way. In fact, I think I remarked yesterday while making them that they might be the least healthy recipe on the site. But there is a time and place for over-the-top decadence, and when you’re looking to indulge, I think these bars are a pretty good option. They are the prefect mix of sweet and salty! Just be sure to cut them small to avoid going over-the-top.

You can find the recipe HERE

Fritos_Scotcheroos

 

Food & Recipes

Yellow Cake + Chocolate Sour Cream Frosting

September 22, 2015

Chocolate_Sour_Cream_Cake_1

Joe recently celebrated his 28th birthday. I can’t believe that we’ve been celebrating birthdays together for the last 6 years. Where in the world has the time gone? This husband of mine, well I have to say that I think he’s the best. The nearly 4+ years we’ve been married and the years we dated before that (including a little while in high school, too!) have been some of the most wonderful, heartbreaking, difficult, joy-filled years of my life. Isn’t that what doing life with someone else is all about? It’s a study in contrasts, it’s work and elbow grease and it’s always, absolutely worth it.

So, my love, this year and every year I celebrate you. Your go-get-em attitude, your stubborn nature, your zest for life, toughness and compassion all rolled into one. You’re the best dad for Ainsley and the best husband for me. We couldn’t be more thankful for your presence in our life and I pray for many, many more birthdays to come. Here’s to making 28 our best year yet!

ChocolateCake_2

Also: I made yellow cake with chocolate sour cream frosting for Joe’s birthday. And, gasp!, I used a boxed mix. Because I love Betty Crocker and because sometimes it’s really all about the frosting anyway. 🙂 The recipe below is just for the frosting, because I’m sure you don’t need me to repeat the instructions for making cake from a box!

Yellow Cake + Chocolate Sour Cream Frosting
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons butter
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 to 3½ cups powdered sugar
  • Milk, if necessary to reach spreading consistency
Instructions
  1. In a medium saucepan over medium-low heat, combine the chocolate chips and butter, stirring frequently until smooth. Remove from heat and cool.
  2. In a large stand mixer or a large bowl with a hand mixer, combine the butter-chocolate mixture, sour cream, vanilla, salt and powdered sugar. Beat until smooth and well-combined. If necessary, add a little milk to reach a firm but spreadable consistency. Store frosted cake or frosting in the refrigerator.

 

Food & Recipes

Almond Flour + Coconut Flour Coffee Cake

July 27, 2015

This post is brought to you in partnership with Lavazza. All thoughts and opinions are, as always, my own.

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Happy Monday, friends! It’s been a while since I’ve posted a recipe around these parts. Truth be told, having a baby has hit my cooking game hard and I’ve been ever so slowly working my way back into the kitchen. Mornings have been all about quick, nutrient-packed smoothies and all the coffee, because Miss Ainsley still doesn’t have that whole sleeping through the night thing down. When you have a baby, it seems like everyone wants to talk about your baby’s sleep. “How is she sleeping?” is by far the most common question that I’ve received over the past five months. And when your baby isn’t sleeping great? Well it can feel a bit discouraging. In all fairness, Ainsley isn’t a bad sleeper or a good sleeper, just a very average sleeper. Now that I’ve accepted that fact, it’s easier to not be bothered by the night wakings and sleep deprivation.

When you have a baby, everything sort of comes to a halt in your life. My world? Totally rocked. I’ve been slowly “re-claiming” my life by venturing back into running and working out, cooking, spending time away from Ainsley and doing things I’m passionate about. It’s a balancing act to find the time to still be “you” while taking on this huge responsibility of mommy! Anyway, I digress…

Continue Reading…

Food & Recipes

Chocolate Chia Mousse

June 22, 2015

Chocolate Chia Mousse (2)When Ainsley was first born I realized very quickly that if I was going to be sleep-deprived, overwhelmed with new experiences and exhausted, then I better focus on eating well. I mean food is, at its core, all about fuel, so what better way to care for my body than to be mindful about what I was eating. A lot of people talk about the 80/20 rule when it comes to eating healthfully; I strive for that, too, but I’m working on getting back in the game after a season where I gave myself a little more permission to indulge than when I wasn’t pregnant.

Sweets have always, always been my nemesis. Sugar doesn’t make me feel good. In fact sugar makes me feel really crummy and sluggish most every time I eat it. So to satisfy my craving for a little something sweet at the end of the day without the crash, I’ve been trying to get a little more creative.  Continue Reading…

Pregnancy, Uncategorized

Lactation Cookies

February 17, 2015

Lactation Cookies (3) | Espresso and Cream

For the next number of days (or perhaps weeks?!) I think I’ll be talking about how we’re in “the home stretch” with this pregnancy. At 38 weeks and 2 days pregnant, not that anyone is counting, I’m quite ready to be done being pregnant and meet our little peanut! I’ve been doing a little nesting around the house over the past few weeks, cleaning the house from top to bottom and organizing every drawer and closet in our house, except for that really scary one filled with clothes that no longer fit me in the basement.

I’ve also been doing a little cooking, although not nearly as much as I thought I would. I had grand visions of making a thousand healthy freezer meals to eat at a moment’s notice, but instead we settled for going to Costco and stocking our basement freezer with frozen lasagna, loaves of whole wheat bread, soups and frozen pizza.

The one thing I did make from scratch, however, were these lactation cookies. I’ve heard great things about different types of lactation cookies over the years but never really paid much attention to them until I actually had a need for my own recipe. Most of the recipes I found online were laden with lots of butter, sugar and white flour. And while I totally support cookies made with traditional ingredients, I know that I’ll also be trying to lose the baby weight and eat a little more healthfully in the months to come.

Lactation Cookies | Espress and Cream

I decided to play around with finding a happy balance, creating a cookie that’s both delicious and semi-healthy. I cut the butter down a bit and reduced the sugar. Additionally, I added plenty of flax seed and oats and used a mix of all-purpose and whole wheat flour. I think the end result is a cookie that tastes amazing and slightly sweet but also doesn’t leave you feeling guilty after you eat one, or two, or three. Not that I would know or anything.

Lactation Cookies
Serves: 30
 
Ingredients
  • 1 cup butter
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup ground flax seed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 tablespoons brewer's yeast
  • 2½ cups rolled oats
  • ¾ cup dark chocolate chips
  • ½ cup chopped pecans or walnuts
Instructions
  1. Heat oven to 375F. Spray a large cookie sheet with nonstick cooking spray or line with parchment. Set aside.
  2. In the bowl of an electric mixer, beat the butter on medium speed until smooth, about 30 seconds to 1 minute. Add in the sugar, brown sugar and flax seed and beat until fluffy, about 2 minutes more, scraping down the sides of the bowl as necessary.
  3. Beat in the eggs, one at a time, followed by the vanilla.
  4. In a large bowl, combine the flour, whole wheat flour, baking soda and brewer's yeast. Add dry ingredients to butter mixture and beat until just combined. Beat in the oats, followed by the dark chocolate chips and nuts.
  5. Spoon dough by heaping tablespoons onto baking sheet. Bake 8 to 10 minutes or until golden brown around the edges. Cool 5 minutes on baking sheet. Cool completely on wire cooling rack.