Pudding Cookies!

Yup! Added some pudding mix to a homemade cookie recipe! Makes for some deliciously soft cookies!

It has been a while since I've really baked, the gluten-free cake doesn't count! With the holiday season upon us (first draft was published 11/2016) guess there is no time than now to get back to it! First up, pudding cookies! M&Ms were on sale at Target this past week so thought I'd make some chocolate & chocolate candy cookies.

You'll Need:
1 stick of unsalted butter
1/2 cup of light brown sugar
1/4 cup of granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup of all purpose flour 

1/4 cup of instant vanilla pudding mix (I use the natural jello one)

1/2 teaspoon baking soda

1/4 teaspoon of salt

3/4 cup of M&Ms (I use dark chocolate)

1/2 cup of semi-sweet chocolate chips

Mix together the butter, sugars, egg and vanilla - beat on medium about 4 minutes until mixed and creamed together. 

Add the flour, pudding mix, baking soda, salt and beat on low until combined about 1 minute. 

Add the M&Ms and the chocolate chips and beat on low about 30 seconds. 

Using a large scoop or 1/4 measure cup or hands form approximately 11 - 15 mounds of dough into balls. 

Can place some additional M&Ms / chocolate chips on top for a nice top. 

Cover and place in fridge for at least 3 hours. 

Preheat oven at 350 and bake about 11 - 13 minutes. Take the cookies out of the oven and let them cook a little more on the cookie sheet before taking them off to cool. You don't want the cookies to brown, once the edges have set and top is set they are done. 

Enjoy!

Some Spring / Easter Cookies

It's a simple Yellow Cake w/ Figs & Honey!

Need a simple yet delicious treat? You must try this Yellow cake with Figs and drizzled honey!

Was heading to a friends for a pumpkin carving gathering and knew the host had a preference for something gluten free, so I decided I was going to make a gluten free cake with fruit. Worked ended up being crazy that week so I wasn't sure I'd have time to make a cake from scratch... I ran to Target to see what I could find to my surprise I found Pillsbury makes a gluten free yellow cake mix - I must say I haven't been in the baking isle in quite some time so I am sure this isn't a new product. Either way, I felt in luck! Baked the cake and added the Fig and drizzled with my Farmer's Market honey and turned out delicious! Super simple, fresh and just enough sweetness!


I adjusted the instructions as I usually do not use veggie oil nor have any on hand... I suggest using applesauce!






Super simple instructions:

Pour the boxed cake mix into a bowl.
Add a 4 oz single serve of Applesauce, 3 eggs and 1 cup of water.
Mix.
Divide batter in half and pout into 2 9-inch cake pans.
Bake @ 350 degrees for about 30 minutes.
Place single layer baked cake on a plate.
Cut Figs in quarters and place on top of cake.
Drizzle with honey.

Enjoy!

It's my way, making pasta salad

Roasted Corn Pasta Salad

During the summer BBQs are filled with Pasta Salads, Macaroni Salad being the staple. I've gone through many recipes, healthy not so healthy. My latest take is Roasted Corn Pasta Salad with organic mayo prepared with NYC Hot Sauce. Result... deliciousness!

What you will need:

Medium Avocado 

1/2 Bunch of Cilantro

1 Lime

1/2 Lemon

Handful of Cherry Tomatoes

1/4 of Jalapeno chopped

2 cups Frozen Roasted Corn (TJs, Corn necessarily doesn't have to be organic)

1 cup Black Beans (I used dried beans and cooked them, but box black beans work just as well)

4 slices of Smoked Bacon (Nitrate Free!)

1 cup Organic Mayo (TJs Organic Mayo)

1 tsp to 1 tbl NYC Hot Sauce

2 tsp Cumin

1 tsp Paprika

1 tsp Cayenne Pepper

Pinch of Salt and Pepper

Additional:

Lemon Pasta form Trader Joes

Kelp Noodles

Zucchini Noodles

Mixed Greens

 If you decided to use dried black beans, soak them over night then simmer them on the stove with 2 cloves of garlic for an hour to an hour and half. I wanted my beans to have a bite and not be mushy, took about an hour and fifteen minutes. Place cooked beans in a dish and set aside to cool. If you used boxed black beans, rinse and set aside.

Take your bag of roasted corn from the freezer and thaw about 2 cups and set aside.

If you are going the pasta/noodle path, you will need to cook your pasta according to the directions. Once cooked cool and let the pasta dry. If using kelp or zucchini, cook in a slow boil for 3 - 5 minutes and set aside to cool and dry as well.

While the pasta/veggies noodles are cooking start chapping the cherry tomatoes in half. Chop up your cilantro, do not need to finely chop cilantro. Chop the jalapeno as well. Jalapeno is optional, if you like spice go ahead and add! Cut the avocado into small squares.

Slice up the bacon and cook on the stove top. Once bacon is crispy place on a paper towel to soak up some of the grease and let cool.

While the pasta/ veggie noodles are drying start to make the sauce. In a bowl add about 1 cup of organic mayo. squeeze both the lime and lemon into the mayo. Add the cumin, paprika and cayenne pepper. Mix those ingredients. While mixing add in NYC Hot Sauce (you can use your favorite hot sauce or sriracha). Add salt and pepper to taste.

Once beans, corn and pasta/ veggies noodles are dry and cool add all into a big dish with bacon, tomatoes, cilantro, and jalapeno. I like to use a dish that I have a lid, so I can give it a good shake to mix. Add the cut avocado and about half of the mayo sauce. Either stir the mixture or put the lid on and shake (que the song Shake Senora).

If you wanted to go low carb - skip adding the pasta and just mix beans, corn, tomato, etc with sauce then place on top of mixed greens. Healthy and delicious!

You can eat the pasta salad warm, but the flavor really comes out if you let it sit in the fridge for an hour or so!

Enjoy! xoxo