I wanted to share a delicious and wicked easy taco soup concoction. In fact, it's really just elementary instructions on how to dump a bunch of cans into a crock pot... it's that simple.

I drained and strained the bean juices for the black and kidney beans and then added a can of corn (with the juice), as well as a can of petite diced tomatoes (with the juice as well). I'm a big fan of tomatoes so I added an additional can of tomatoes, however this time it had a few hot peppers in there to jazz it up a little! I'm not brave enough to dump an entire can of hotness in there yet.

This Taco Tueday meal is such an easy dish to prepare and freeze. I'm not much of a meat eater, however you can easily add whatever you want to please your taste buds.

I like to crank the crock pot up on high for a couple hours until it is nice and soupy looking, the flavors have married and it smells delicious. As always, I throw some cheese on, as well as a dollop of sour cream. I love eating this with chips, however, it's delicious wrapped up in a burrito as well! Yumm!!

ENJOY!

The BEST Sugar Cookies!!!!

Today I am sharing the best sugar cookie recipe out there! These rank high on my list which is why I continue to share this recipe over and over here. They taste amazing, you don't have to chill the dough, they hold their shape when you bake them AND they aren't super hard and crunchy. They are the definition of the perfect cookie! 

Begin the adventure by preheating the over to 350 degrees and then in a large bowl combine a cup of butter and a cup of sugar and mix until it is creamy. The butter should be softened at room temperature.

Next, add 1 egg, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract and then mix again!

In a separate bowl, combine 3 cups of all purpose flour and 2 teaspoons of baking powder and then slowly add to the wet ingredients while continuously mixing.

I ended up using my hands at the end because the batter became too thick for the mixer. If your dough is too crumbly add some vanilla extract and if it is too soupy, add a little bit of flour.

Roll out the dough and punch out some cookies with your favorite cookie cutters, place them onto a baking sheet with parchment paper and then stick them in the oven for 7-8 minutes. If you leave them in the oven for anything longer than 10 minutes they will start to brown and become crispy.

While those are baking I usually start mixing up some frosting. I mix together powdered sugar, food coloring, vanilla extract and milk and just keep adding the powdered sugar and milk until I get the consistency that I am looking for. When the consistency is not too runny, but still thick enough to stay on the cookie, I transfer it to a little bottle to pipe the cookies.

To help expedite the cooling process and to eliminate possibly breaking warm cookies by transferring them to a rack, I slide the entire piece of parchment paper off of the tray and decorate them from there. It makes cleaning the mess up that much easier!

Once all of the cookies are piped, using the same bottle of frosting, I change the cap to a different cap that has a slightly wider mouth to dispense the frosting and I begin filling the cookies in.

I use a toothpick to move the frosting around so that the entire cookie is covered in frosting. Make sure you cover them with sprinkles relatively quickly, as the frosting will begin to set.

Once they have all been frosted, I like to transfer them back to the tray and onto a clean piece of parchment paper. This is not necessary, however it helps eliminate a potential sprinkly mess.

Once the cookies are done drying, I like to stick them into a plastic bag to store them in the meantime. Again, this is not necessary, however if you plan on passing them out to friends and would like to keep them as fresh as possible... this helps!!

ENJOY!!

Delicious Broccoli Salad Recipe

Today I am sharing a delicious and easy broccoli salad recipe that is sure to be a crowd pleaser. 

The ingredients that I use for the salad include:

• 6 Cups of Broccoli Florets
• 1/2 Cup of Chopped Onions
• 1 Cup of Shredded Carrots
• 1 Cup of Raisins
• 1/2 Cup of Salted Sunflower Seeds

I went ahead and combined all of the ingredients into a large bowl. One change that I did make is that I did not include bacon in this recipe. I swapped it out for shredded carrots. They add some flavor and color to the salad, plus it is a little bit of a more healthier option. Once all of the ingredients were combined I tossed the salad to make sure everything was mixed together and all of the ingredients were distributed evenly.

The ingredients that I use for the dressing include:

• 1 Cup of Mayonnaise
• 1/2 Cup of Sugar
• 1 Tablespoon Apple Cider Vinegar

Once I combined all of the ingredients for the dressing, I went ahead and mixed them together until the sugar had dissolved and it was smooth. This dressing is very sweet, but that is what makes the salad so good. I dumped all of the dressing right on top of the salad and then I tossed the salad again with the dressing to make sure that every piece of the dressing had some dressing on it.

I went ahead and put the salad in the fridge for a couple hours to let it cool and let the dressing settle. If you are ever doubling this recipe, you really don't need to double the dressing. There will always be more than enough, as it settles on the bottom.

Enjoy!

sweetgreen dupe: Vegetarian Harvest Bowl

I'm sure I've mentioned on here before that I tend to stay away from food that starts with "s" and end in "alad", however to my surprise, I may have turned a new leaf. A friend recently introduced me to the world of sweetgreen, and I have been growing more and more interested ever since, one of my favorites being the harvest bowl.
I wanted to share a sweetgreen dupe that I put together at home. It's very similar to the harvest bowl, however it is vegetarian friendly and a few of the ingredients were adjusted to better satisfy my tastebuds.

INGREDIENTS:

• 1/2 cup wild Rice
• 1/2 cup chick peas
• 1/2 cup sweet corn
• 1/4 cup cheddar cheese
• 1/2 cup apples
• 1/4 cup sliced almonds
• 4 cups chopped kale
• 1 to 2 tablespoons balsamic vinaigrette

Combine all of the ingredients into either a large mixing bowl or sealable container and mix until the dressing has been evenly distributed. 

I truly believe that the chopped apples are what do it for me in this salad. Kale is such a boring veggie to eat, however the apples sweeten it up like none other, and the almonds give it a fun crunch! The chick peas and corn also add some fun flavor to it as well!

RANDOM STORY: Unfortunately, there is not a location within convenient walking distance to the North End (yet), however my sister and I made it our mission to have a salad from there this past Monday so we laced up our walking shoes and trekked it out to the Pru to indulge. Our attempt to get sweetgreen turned into a two + hour adventure similiar to Harold and Kumar go to white castle minus all of the smoking. You would think that being a resident of Boston I would have some idea as to the events that go on in this city!? I do... I just don't apply this knowledge when I need to. Of course this past Monday was marathon Monday so the usual route out there had obviously been rerouted since the finish line is very close to the Prudential Center. Boy am I glad we made it out there though! We made it just in the knick of time as the first men and women's finalist were turning onto Boylston Street! The cheering and support from the thousands of spectators that lined the street was so inspirational and the look of triumph on the runners faces as they turned onto Boylston street was amazing! Everyone is so supportive of ALL of the runners and it carries on even after the race when the runners walk around the city wearing their marathon jackets. So much support! I had goosebumps the entire time!
And in case you're sitting on the edge of your seat wondering, yes we did end up finding our way over to the Prudential Center to eat our salads after taking a different route.

 What's YOUR favorite sweetgreen salad?

Shamrock Sugar Cookies

The upcoming St. Patty's day had my holiday loving heart inspired to make my favorite sugar cookies recipe! Sloppy green frosting and all, these cookies are a STAPLE in my baking cookbook!
PROS: They keep their shape when you bake them and you do not have to cool them! They're fluffy and delicious too! CONS: There are none! Nada!
INGREDIENTS:

• 1 cup granulated white sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 3 cups all purpose flour
• 2 teaspoon baking powder

DIRECTIONS:

1. Preheat oven to 350ºF
2. Mix the butter and sugar until it is creamy
3. Beat in the egg, vanilla extract, and almond extract
4. In a separate bowl, combine the baking powder and flour. Slowly add to the wet ingredients while still mixing.
5. Roll some of the dough out onto parchment paper, measuring about 1/4 inch thick
6. Punch out your cookies using your favorite cookies cutters and then place them onto your cookie sheet with parchment paper.
7. Bake 6 to 8 minutes and let cool completely before frosting and decorating. 

Enjoy! Your stomach will thank you!!
P.S. We usually make our own frosting out of powdered sugar, milk, vanilla extract and food coloring! What is your favorite sugar cookie recipe!? P.S.S. You can find similar shamrock cookie cutters here and here!

the BEST holiday cookie recipe

Last year we finally cracked the code for the most amazing sugar cookies to date and I have almond extract to thank! After years of trying out different recipes, we stumbled upon one where the cookies maintain their shape when baked, they're fluffy and delicious, AND there is no refrigeration of the dough!! Win, win, WIN!!
We use this sugar cookie recipe multiple times a year for Valentine's day, Easter, Halloween... you name it! Maybe someday I can make an instructional video as to how to make them! That is my best intention, however time and daylight get the best of me... next year maybe? 
INGREDIENTS:

• 1 cup granulated white sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 3 cups all purpose flour
• 2 teaspoon baking powder

DIRECTIONS:

1. Preheat oven to 350ºF
2. Mix the butter and sugar until it is creamy
3. Beat in the egg, vanilla extract, and almond extract
4. In a separate bowl, combine the baking powder and flour. Slowly add to the wet ingredients while still mixing.
5. Roll some of the dough out onto parchment paper, measuring about 1/4 inch thick
6. Punch out your cookies using your favorite cookies cutters and then place them onto your cookie sheet with parchment paper.
7. Bake 6 to 8 minutes and let cool completely before frosting and decorating. 

Enjoy! We usually make our own frosting out of powdered sugar, milk, vanilla extract and food coloring! What is your favorite sugar cookie recipe!?

the PUMKIN CRUNCH CAKE

After I hit publish on my 24 hour fall city guide the other day, I was feeling inspired and in need of another pumpkin-y treat! Originally adapted from "The Finer Things in Life", I put my baking skills to the test and whipped up a delicious pumpkin sensation!

INGREDIENTS:

• 1 (15 oz.) can of pumpkin puree
  
• 1 (12 oz.) can of evaporated milk
  
• 3 eggs
  
• 1 cup of sugar
  
• 2 teaspoons of cinnamon
  
• 2 teaspoons of pumpkin pie spice
  
• 1 (15 oz.) box of yellow cake mix
  
• 3/4 cups of butter
  
• 1 1/2 cups of chopped walnuts
  

DIRECTIONS:

1. Preheat the oven to 350 degrees.
   
2. In large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and pumpkin pie spice and mix until smooth.
   
3. Pour mixture into a greased 9" x 13"
   
4. Crumble the yellow cake mix, and spread it over the top.
   
5. Evenly Sprinkle the chopped walnuts on top of the yellow cake mix.
   
6. Evenly pour the melted butter all over the entire cake.
   
7. Bake for one hour. Let cool, and serve with whipped cream!

What's your favorite fall treat? Another favorite of mine are these delicious pumpkin cookies!

the PUMPKIN COOKIE

It occurred to me the other day, that the most fall-esque activity that we have done all season was go to a couple fairs and eat some apple crisp. It's OCT 22nd people, and that's all that I have documented. In an effort to have some more fall fun, L and I picked some pumpkins up from Prince Postale the other day to carve, and whipped up a delicious batch (same recipe as last year) of our favorite pumpkin cookies!
INGREDIENTS:
Cookies:

• 2.5 cups unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 1 stick of butter, softened
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Frosting:

• 8 oz. cream cheese, softened
• 4 tablespoons of butter
• 2.25 cups powdered sugar
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

DIRECTIONS:

Cookies:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 
3. In a large bowl, beat the sugar and butter until well blended. Slowly beat in the pumpkin puree, egg, and vanilla extract until smooth.
4. Gradually beat in the flour mixture.
5. Place round scoops of batter onto a baking sheet that is lined with parchment paper.
6. Bake for 15 to 18 minutes, or until the edges are firm. Let cool completely before frosting.

Frosting:

1. In a large bowl, mix the cream cheese and butter together until smooth.
2. Add the powdered sugar, ground cinnamon, and vanilla extract. Beat until full and fluffy.
3. Refrigerate any leftovers. 

SO DELICIOUS!! THE CINNAMON FROSTING IS EVERYTHING!

A little documentation of our carving extravaganza! Currently sitting pretty in our window sill would be the scariest of jack O' lanterns and the creepiest of cats!

How are your fall and Halloween activities going??

Hot cocoa gifts

 I kept seeing a different rendition of this cute hot cocoa getup plastered all over Pinterest, so I thought I'd give it a whirl!

  If you're looking for an easy, affordable gift idea for a friend or coworker this is the PERfect project for you to start right now!
Easy as 1, 2, 3... all you need are the basics.    For mine, I used mini Baileys, baby mason jars, mini marshmallows, chocolate chips, crushed candy canes and hot cocoa powder.
Realistically, you're only going to get 1 or 2 rounds out of this jar of fun... but imagine dumping it all in one big HUGE mug, adding some milk and boiling it away. Oh my goodness.. delicious!

  I put the cocoa powder in first, followed by the crushed candy canes and then the chocolate chips and marshmallows. The most difficult part was securing the Baileys bottles to the jar. Once strapped down, I added a fun Christmas tag to dress it up a little!

Too. much. fun!

Cherry Chocolate Kisses

Cookie baking has begun in our humble abode! The first contender for the season was a cherry chocolate kiss! While this recipe is extremely easy to make with cherries.. you can use this same recipe to make "peppermint chocolate kisses" by substituting peppermint kisses, peppermint extract, and crushed candy canes for the cherry kisses, cherries, and cherry juice! However, with this month being everything peppermint, and L not being much of a peppermint person, I opted for the the cherry version!

When all of the ingredients were mixed, and I was eating the raw dough (which you can, there's no egg), I found that is was basically just a shortbread cookie with cherry flavoring and bits. Yum! So just so you know, if you are planning to bake these keep in mind that they are a shortbread cookie meaning that they are not SUPER, EXTREME sweet, but more of a lighter cookie with cherry flavoring. 

Cherry Chocolate Cookies Adapted Servings: Approximately 24 cookies

Ingredients:

1 cup unsalted butter, softened - but still cool!

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry juice

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

Milk chocolate cherry kisses, unwrapped

 

Directions:

 

1. Preheat the oven to 325 degrees.

2. In a bowl, beat the butter at medium speed until creamy.

3. Reduce the speed to the lowest speed and slowly add the powdered sugar and salt.

4. Add the cherry juice and almond extract until combined.

5. Slowly add the flour - mixture should start to become more doughy.

6. Increase the mixture speed, and add the cherries.

7. Shape the dough into 1-inch balls and place on a baking sheet every 2-inches apart.

8. Using your thumb, gently press each cookie in its center until the cookies is about 1/2-inch thick.

9. Sprinkle each cookies with a little granulated sugar.

10. Bake the cookies approximately 14 minutes, or until the cookies are slightly brown on the bottom.

11. Once removed from the oven, immediately press a chocolate kiss in the middle of each cookie.

12. Transfer the cookies to a wire rack to cool completely.

  Enjoy!

Dunkaroo Dip

 I found myself craving some good 'ole dunkaroo dip today, so I took it upon myself to whip up a batch of this fun throwback snack!  

  It's as simple as it gets.   1 box Funfetti cake mix 1.5 cups of vanilla yogurt 2 cups of whipped cream   If you have a major sweet tooth like myself, throw in a teaspoon or two of vanilla!  

Typically, you would use the 8 oz. container of cool whip that you can pick up in a grocery store, however I had one heck of a time trying to find a place that sold that in the North End... so fancy canned whipped cream just had to do!

Mix everything together, let cool for a little while in your fridge... and then chow down using your favorite cookie!

  Enjoy!