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Flourless Chocolate Chip Cookies

6 Jan

I found this recipe here: With Style and Grace. I love love this blog. She focuses on Gluten free recipes which is a refreshing change to incorporate in the diet every once in a while. If you have a gluten intolerance, I do not, then this is kind of necessary so it might not be refreshing. Anywho, check her out.

Now back to the cookies. I instantly thought of Emily’s dad when I found this recipe. She has told me countless times of how peanut butter is something he eats a lot. I don’t think anyone would mind eating spoonfulls of peanut butter everyday for that matter BUT Emily’s family should maybe try these instead of those to-die-for chocolate chip cookies just once??

Sidenote before I continue: Emily’s mom makes a fantasticly delicious chocolate chip cookies that are requested for every visit/event. I pretend like I hate when she brings them back from visits but they are just SO GOOD!!

The recipe is so easy I can quote it without even thinking about it…or maybe because I have made them twice in less than a week. Yes they are that yummy/easy.

This Stuff is GOOD straight out of the Jar!!

Preheat oven to 350 F


  • 1 cup of peanut butter (I used 1/2 cup of the chocolate pictured above and 1/2 cup of crunchy; she uses a full cup of the chocolate because it is gluten free, just check the label on your peanut butter because it will tell you if it is or not)
  • 1 cup of packed brown sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla
  • 1 teaspoon of baking soda
  • 1 cup of semisweet chocolate chips ( I used mini)

Mix the first 5 ingredients in a bowl until incorporated. Fold the chocolate chips in. Use a tablespoon to scoop the dough mixture, roll into a ball or plop them down like me, and place onto a greased pan or a lined parchament paper pan. Bake for 10-12 minutes. LET THEM COOL. This is very hard for me as well but they will just fall apart if you don’t so wait for 5 minutes before devouring them.

These are seriously so good, yummy, fantastic. The boyfriend even likes them and he is not a dessert person (what a very strange breed?!).

Happy New Year!



Santa Hat Desserts

16 Dec

As promised from my pervious post I completed another pin from Pinterest.

I bet you can pick out the one I did first!

On Monday December 5th one of my friends had her baby girl Addison. Once the proud parents got a week to settle in, a group of us brought them dinner. I was in charge of desserts so I turned to Pinterest to find a recipe. I made these because I thought they were so cute and this group of girls LOVES brownies.

Like my socks, don't laugh! It's cooold.

The recipe that was linked on pinterest used icing for the cotton around the bottom and the ball at the top. Icing just did not sound good to me mixed with strawberries (personal preference). So what goes really well with strawberries and is white…CHOCOLATE!!

They were really good. Not as time-consuming as I had thought… so I would do it again for a Christmas party or get together.
White Chocolate
Box of Brownies (still working on making them from scratch…give me time)
Cookie Cutter
Pastry Bag or Ziploc Bag
1. Cook brownies according to directions on box, or make your homemade batch…overachiever!!
2. While the brownies are in the oven, trim the top off of the strawberries and hull the middle out. There is a great tip on Pinterest (of course) using a straw to hull them.
3. Once the brownies are done let them cool down. I am a very impatient person so this was hard. I forced myself to clean out my car in order to distract myself!!
4. Once cooled, use the cookie cutter to make your circles.
5. Melt your white chocolate in a double boiler. Put the melted chocolate in your pastry bag.
6. Assemble your santa hats. I tried all sorts of ways to make the chocolate on the bottom of the hat look “realistic”. They all ended up pretty much the same so save your creative energy for something else!
7. Taste one of your creations!
A few side notes: A mini muffin pan would make this a lot easier and you wouldn’t have to eat  waste all those scraps! Let the white chocolate cool for maybe 30 secs to a min before applying to your first strawberry, that way it won’t run down the brownie as much.
The technique for eating is to eat the top of the strawberry first then stuff the rest in your mouth!!


7 Dec

I had no idea how to spell the food for this week, I googled it to make sure I did not look like a complete fool. I call them chimi’s around my house. So clever right? I know this is a second post on mexican but I couldn’t help it. This one is by far one of my FAVORITE recipes. I have held onto it for a little over a year now and refuse to stop making it.

While these yummy little things are usually fried and filled with lots of meat in the restaurant version, I found a recipe that bakes them and adds more figure-flattering ingredients. It’s a recipe offline and I cannot seem to find the link so I have it typed for you here:


2 spray(s) cooking spray
1/2 pound(s) uncooked ground turkey breast(I used ground chicken because it was on hand)
16 oz fat-free canned refried beans
1 and 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder(or more if you want a kick)
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s) (I only had taco sized so I just reduced the amount of filling per tortilla.)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream

  • Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
  • Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 and 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
  • Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes. (I always forget to warm my tortillas ahead of time so don’t be like me and remember!)
  • Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  • Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream (or you can smother them with both of these ingredients without discrestion…or save yourself some calories and eat them plain, still deeeelish!!) .

I have a friend who refuses to eat refried beans, chilli peppers, and scallions but he likes the recipe. His words are “It’s fire”. Its also relatively cheap so why not just try it! They freeze really well too so they are a go-to lunch/quick dinner during the week!



1 Dec

I love love hummus. It’s one of those recipes that is super easy, versatile, and DELISH!

It also should never be bought because they upcharge you like a bajillion dollars more to buy it prepared in store. This Recipe is the one I use. I like to make variations like adding roasted red peppers or chilli peppers and some spices like cilantro or cumin. I also didn’t add as much salt as it called for simply because I don’t think it needs that much. I think I did about a half a teaspoon.

I put mine in tupperware because it was going to be used throughout the week. I would recommend it for a party and serve it in this ServeWare with a garnish of extra virgin olive oil drizzeled on the top. You can surround it with pita chips, green, red, and yellow bell peppers, basically anything you want to dip.

P.S. I love white everything but I just don’t see hummus as being a dish to serve in white…it won’t look “pretty” to me…more like yuck that looks like a baby spit up into a white dish kind of presentation. Thats just me though.

This is how we ate it this week:

YUM! Especially when it’s eaten off a table at work with no napkin…I promise I am more civilised than this. That’s what you get when you forget to take a photo and you recruit your boyfriend. Thanks boyfriend.


happy friendsgiving!!

24 Nov

This past weekend we decided to recreate thanksgiving, friends style. We put our Seth Cohen hats on a created our own super holiday, a la Christmukkah, and called it Friendsgiving.(okay, maybe not quite as creative as Seth’s, but that is quite a tall order!??)

One of our big ideas for this uber holiday, was that we would take pictures of ourselves, since we are absolutely horrible at doing so. We did not succeed.

However, there are tons of pictures of the food!!!

Oh, and in a battle of the sexes game of Pictionary….the girls kicked some tail!!

Hope everyone is having a great holiday week!

xo, EM & Katie

Potato and Corn Chowda

18 Nov

I love rainy days. There is nothing better than curling up in a blanket, turning on the tv and having a bowl of soup for dinner.

I had to work, so curling up in a blanket and watching tv all day was not an option and we had a bit of rain this week so I decided to try a new soup/chowder.

I love potatoes. Baked, Scalloped, Mashed, any way they can be cooked I will scarf them down. I also love the simplicity of a baked potato and chives. The crunch of the chive with the baked potato make my tummy so very happy. LOVE love.

And who doesn’t love corn?! They are just little pockets of sweetness. So the combination of these three with some bacon  made for a great meal and lunches for the next few days.

What is better than some heart warming soup?? Soup and a nice seasonal beer. YUM YUM!

I used the same cookbook  from my last post. I need a new cookbook…any suggestions!!??


Easy Enchiladas

8 Nov

The alliterative Mexican Monday or Taco Tuesday are popular phrases used for a lot of families during dinner planning for the week. While a lot of Mexican recipes out there are crammed with the calories, I try to find recipes that cut the fat and replace it with healthier options. This is usually accomplished by adding plenty of spices and good for you veggies with lots of flavor.

Easy Enchiladas:

The recipe I used called for half a pound of hot italian turkey sausage, which is different from the typical ground beef or shredded chicken you find on a restaurant menu. The sausage combined with a sweet red bell pepper, an onion, a few spanish spices(I added cayenne to the list because I love heat), black beans and pinto beans made for a protein packed entrée that will please any palette.

To accompany these yummy pockets of goodness I steamed some broccoli and made some homemade baked corn tortilla chips. YUM!

And if you are on a budget this makes lots of leftovers to freeze or eat throughout the week.

If you would like the recipe check out this cookbook: WW Cookbook