Monday, December 29, 2014

Kale Pesto & Hamilton Beach Stack and Snap Review

Confession: until I made this pesto, I had never made it before. I don't know why... it's incredibly easy and affordable!! Plus, with my new Hamilton Beach 10 Cup Stack n Snap food processor, the whole process was a breeze!

As the Holidays whizzed by this year, I found myself surrounded by cakes, cookies, and all kinds of goodies! My mouth said "oh heck yea!" but my waistline said "whooooaaaa!!!". I decided I needed something dark green and leafy in my life. I bought a giant bag of kale and started putting it in everything!

I Pinterest-searched recipes and that's when I found this gem. It was quick, easy, totally affordable, and tasty! Plus, with my new handy dandy Stack n Snap food processor it was done in no time!

I loved the easy clean-up and break down most about this baby. Other food processors are bulky with lots of  STUFF attached. This one is super simple and takes up almost no space. WIN!

((I received this product free of charge to honestly review for you, my lovely readers. All opinions are my own.))

Kale Pesto
recipe from shockingly delicious

12 oz washed and cut kale
2 cloves garlic
1/2 cup parmesean cheese
1/4 cup olive oil
2 tbs lemon juice
salt and pepper to taste

Blend all ingredients until smooth. Serve over warm pasta with toasted kale leafs or smear it on your morning biscuit.
Keep leftovers refrigerated.

Monday, December 22, 2014

Peppermint Hot Cocoa Cookie Bars

This year my school did a Secret Santa Gift Exchange with one catch. The gifts had to be $3.
What in the world do you get for $3!??

I decided that the best thing I could get were cookie ingredients and a cute cookie tin! I have some scrumptious cookie recipes and who doesn't love a homemade gift?

These Hot Cocoa Cookies have been a Christmas Cookie staple in my house for years now. I change up a few small things to make it different each year and it's always delicious!

Peppermint Hot Cocoa Cookie Bars

1 stick + 2tbs unsalted butter
1/2 cup sugar
1/2 tsp vanilla (use coffee extract to make mocha cookies)
1 egg
2 pkgs Starbucks Salted Caramel Hot Cocoa mix
1 & 1/2 cups All Purpose Flour
1/2 tsp salt + more for the top
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cups Peppermint Chips (find near the chocolate chips)
1/2 cup Kraft Mallow Bits
Peppermint Vanilla Bean Sugar for sprinkling on the top (Found here)

Preheat oven to 350*
Grease a 15x9 inch jelly roll pan, or line with parchment paper. I use my Magic Brownie Pan and love it!

In your standmixer or large bowl, beat butter and sugar until it increases in volume and becomes a creamy color- about 4 minutes.
Add vanilla and egg to butter/sugar mixture and combine.
In a separate bowl, combine cocoa mix, flour, baking powder, and baking soda.
Add this dry mixture to the wet mixture 1/4 cup at a time, mixing completely, scraping the bottom of the bowl as you go.
Fold in the peppermint chips and mallow bits. Your dough may be a bit thick at this point, that's GOOD!
Chill the dough in the fridge for at least 20 minutes.

Spread dough out evenly into your pan and press down. Sprinkle the top with the Peppermint Vanilla Bean Sugar.

Bake 12-15 minutes.
Let cool.

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Monday, December 15, 2014

Pumpkin Spice Sugar Cookies

The Great Food Blogger Cookie Swap 2014

This is my second year to participate in The Great Food Blogger Cookie Swap. This year I received some really tasty cookies! I cannot wait to gather the recipes for the cookies I got.

The cookies I sent were sort of an experiment. Last year I had played around with making some pumpkin whoopie pie type of cookies, but never quite got it perfect. So thus year, I decided to take that same idea, but make them into roll out cookies. It was, according to the three ladies who received my cookie tins, very successful!

Pumpkin Spice Sugar Cookies
by theFoodette

1 pkg Sugar Cookie Mix (such as Betty Crocker)
1 stick unsalted butter, softened
1 egg
1/4 cup pumpkin puree
1 tsp pumpkin spice
1/4 cup All Purpose Flour + more for rolling

Combine cookie mix, butter, and egg as directed on the back of the bag. Add the flour, pumpkin puree and pumpkin spice and mix until just combined.
Chill in the fridge for about 20 minutes. Preheat the oven to 350*.

Once dough is chilled, roll out on a floured surface. Cut with cookie cutter of your choice an place on parchment lined baking sheet. Sprinkle the tops with sugar before baking.
Bake 7-9 minutes and allow to cool for 2 minutes on the baking sheet before moving to a cooling rack.