We’ve had a busy day so far.  Samuel had a pediatrician appointment this morning {11 lbs 8 oz!}, and then we had to stop at the post office to pick up the mail from while we were on vacation.  Two weeks worth of mail is a LOT of mail.  Mostly junk & magazines, but still…

I made these cookies the day before we left for vacation.  The plan was to have them in the car ride & share them with others.  Didn’t happen.  Nathan ate a bunch before we left, and then we decided to save them all for ourselves!  They made it all the way to Ohio.  How I didn’t gain any weight {actually lost weight} this trip I will never know.  It may be the powers of breastfeeding.

Soft & Chewy Chocolate Chip Cookies {from Martha Stewart Cookies}

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 2 sticks unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tsp coarse salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups milk chocolate chips

Directions:

1. Preheat the oven to 350 degrees.
2. Whisk together flour and baking soda in a bowl.  Set aside.
3. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy {about 2 minutes}.
4. Reduce the mixer speed to low.  Add salt, vanilla, and eggs.  Mix until well blended {about 1 minute}.
5. Add the flour mixture to the mixing bowl & keep mixing on low until well blended.
6. Stir in the chocolate chips.
7. Drop heaping tablespoons of dough onto a baking sheet spacing about 2 inches apart {mine were closer}.
8. Bake cookies about 10-12 minutes or until the edges are golden brown.
9. Transfer to wire racks and let cool completely before eating.

{makes about 3 dozen cookies}

Grade: A

Comments: Easily the best chocolate chip cookies I have ever made.  EASILY.  They were the perfect amount of chewy, and they didn’t fall apart.  This is definitely going to be a “go to” recipe when I need something fast for picnics, desserts, etc.  They were easy to make, and they didn’t take much time at all.  If you make one chocolate chip cookie recipe in your life this should be it.

So.

Paula Deen.

After Martha Stewart, Paula is my favorite cook.  First, she seems like she is probably super fun.  Secondly, I know where to turn when I decide to throw caution to the wind and eat rich foods.

I don’t like most “Southern” foods.  However, I always find myself lusting after recipes from Paula Deen.  For some reason, I can forgive her for the 1,000 sticks of butter and 10 cups of heavy cream it seems most recipes need.

Last year, I read her autobiography, It Ain’t All About the Cookin’.  Even if you can’t stomach the idea of eating something so fattening and rich, you need to read this book.  It is easily my favorite autobiography of all time.  She is so honest and raw.  It is incredible to see her journey from young girl to single mom to megastar cook.  Plus, each chapter has a recipe at the end!

Here’s the thing about Paula Deen recipes.  You just have to eat them as they are.  Lightening up one of her recipes is pointless.  The flavor comes from the butter, cream, chocolate, etc etc.  You just go with it.  I wouldn’t make one of her desserts every week, but a few times a year I find myself digging through her cake recipes.  This was one of those times.

Mississippi Mud Cake {Paula Deen – It Ain’t All About the Cookin’}

Ingredients:

For the cake:

• 2 cups sugar
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa
• 2 eggs
• 1 tsp baking soda
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 1 bag miniature marshmallows

For the icing:

• 1 stick unsalted butter, softened
• 3 tbs cocoa
• 6 tbs milk
• 1 lb box of confectioners’ sugar
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees.  Grease and flour a 13 x 9 baking pan.
2. Combine the sugar, salt, and flour in a large mixing bowl.
3. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan.  Add to the flour mixture.
4. Beat together the eggs, baking soda, buttermilk, and vanilla.
5. Add the egg mixture to the chocolate mixture.  Mix well.
6. Pour into the prepared pan.  Cook for 25 minutes.
   
7. While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat.
8. Bring the mixture to a boil, then remove from the heat.
9. Stir in the confectioners’ sugar.  Slowly mix in the vanilla.
10. Taking the cake from the oven and let it cook for a few minutes.  



11. Cover the cake with marshmallows.
12. Pour the warm icing over the cake and marshmallows.
13. Cool the cake before serving.

Grade: A+

Comments: O. M. G.  I wanted to eat the entire thing after I had my first bite.  It was every bit as delicious as a Paula Deen dessert should be.  Rich, flavorful, and just melts in your mouth.  Pouring the warm icing over the marshmallows melts them into this gooey layer.  The icing tastes something between cake icing and donut icing.  I’d make this 100 times over if I didn’t think it would lead to me gaining 200 lbs.  This is definitely a must try recipe.  You will love it.  I promise.

I saw this recipe on one of my favorite blogs, Brown Eyed Baker, back in early June.  I just KNEW I had to make it when we had company here after Samuel was born.  Originally I had planned to make it while my mom was here right after he was born, but thanks to a c-section incision, standing in the kitchen wasn’t on the top of my to do list.  Instead I held off until today while my in laws are here.  Samuel went down for a nap leaving me with just enough time to make this {and berry muffins to be posted tomorrow}.

First things first, this recipe is in no way healthy.  Two sticks of butter & whole milk do not a healthy recipe make.  However, don’t alter it.  Just bite the bullet on this one and enjoy every delicious calorie.

The original recipe was just for blueberries, but I couldn’t resist adding some strawberries.  So, this is really a blueberry & strawberry dish.  I’d call it a coffee cake, but it would totally work as a dessert.

Blueberry & Strawberry Boy Bait {adapted from Brown Eyed Baker}

Ingredients:

For the Cake:

• 2 cups all-purpose flour, plus 1 tsp
• 1 tbs baking powder
• 1 tsp kosher salt
• 2 sticks unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 3 eggs
• 1 cup whole milk
• 1/4 cup blueberries
• 1/4 cup strawberries

For the Topping:

• ½ cup blueberries
• 1/2 cup strawberries
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

Directions:

1. Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside.
3. With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about 2 minutes.
4. Add eggs, one at a time, beating until just incorporated. 
5. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture.
6. Toss the blueberries and strawberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the berries.
7. Spread the batter into the prepared pan.
8. Scatter blueberries and strawberries over top of the batter.
9. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter.
10. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.

Grade: A++

Comments: This was absolutely amazing.  I can’t speak for how it would taste with just blueberries, but the flavor of the strawberries & blueberries together was DIVINE.  This would make a great brunch dish when entertaining friends.  I can see myself making this again and again with different types of berries.  You definitely have to try it!

A few weeks ago I was contacted by Foodbuzz and Buitoni and asked to host a dinner party pairing Buitoni products with salads.  I was more than willing to do it!  I saw it as my last chance to throw a dinner party before Samuel arrives.  Nathan obliged and we invited some of our best friends over for a delicious meal.  I spent a considerable amount of time putting together what I thought would be a perfect menu.

I love Buitoni pastas, and we’ve eaten them a few times.  They cook really fast which is great when you’re trying to put together a dinner party.  It is important to get everything on the table in a timely fashion, and refrigerated pastas cook MUCH faster than dry pasta.

All of the recipes below are my own.  If there is one thing I can cook without a cookbook it is Italian food!

{I’ve typed all of the recipes in Google Docs so as not to write the longest blog post EVER.  If you click on any of the dishes you should get the corresponding recipe in a printable file.}

The players:

• Three Cheese Ravioletti
• Quattro Formaggi Agnolotti
• Spicy Beef & Sausage Ravioli
• Linguine

The menu:

Drinks

Nathan’s home brewed beer

water with lemon for me

{I had wine, but the beer was so popular it never got opened!}

Salads

Caprese Salad

Romaine with Prosciutto

Panzanella

Pastas

Linguine with Tomato Sauce & Ricotta

Three Cheese Ravioletti with Brown Butter Sauce

Sicilian “Sauce” with Agnolotti & Ravioli

Dessert

Espresso

Angel Food Cake with Pineapple Sauce

First, let me tell you that every single dish was a hit.  I can only take so much credit, because the quality of the pasta really carried the meal.  Our guests {and us} ate so much food!  I just couldn’t help trying everything.  Look at my plates:

Nine months pregnant or not that was a LOT of food!  I just wanted to make sure to enjoy everything, and I did.

I can’t say enough good things about Buitoni after this dinner party.  It was so nice to have such a wide variety of pastas from which I could select at the grocery.  Each one brought something a little different to dinner.  I was blown away by how delicious and filling each pasta was, and I loved the flavor of them!  Definitely make sure to think of them next time you are hosting an Italian dinner party!

{These pictures were taken with Nathan’s Canon Rebel XTI instead of my iPhone.}

I was compensated for this party through the Foodbuzz Tastemakers Program.  All of my opinions are honest and accurate.

I saw these on Smitten Kitchen {which always intimidates me}, and I immediately thought “these look good, and I could probably make them.”  Then I forgot about them.  Until a little later when I saw them again on We Are Not Martha, and those two girls manage to make every recipe seem easy.  So I decided to add them to the menu, because if they could do it so could I {or at least that is how my self-pep talk went}.

First things first.  Make sure you have a decent rolling pin.  Mine is HORRIBLE.  I generally avoid all recipes that require one, because I always feel like I don’t have the space to roll out dough.  I think I’ve used it 3 maybe 4 times.  I wanted to cry by the time I had rolled out the dough for these just because it kept sticking to my rolling pin.  It’s official that I need a new one.  I’m on the hunt.

I decided to go with the brown sugar and cinnamon filling similar to that on We Are Not Martha.  I am glad I did!

So, don’t judge these by the way they look.  They tasted way better than it appears.  Unfortunately making baked goods look pretty is not and has never been my forte.  I always struggle with it, and these were no exception.

Homemade Poptarts {originally from Smitten Kitchen}

Ingredients:

• 2 cups all-purpose flour
• 1 tbs sugar
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cut into pats
• 1 large egg
• 2 tbs milk

• 1/2 cup brown sugar
• 1 to 1 1/2 tsp cinnamon
• 4 tsp all-purpose flour
• 1 large egg to brush on pastry before filling

Directions:

1. Whisk together the flour, sugar, and salt. Then chop up all the butter (make sure it’s cold) and work it in with your fingers.
2. Whisk one egg and the milk together in a separate small bowl. Add them into the dough, mixing just until it feels sticky.
3. Flour your counter.  Use a LOT of flour.
4. Divide the dough in half and shape each into a smooth rectangle, about 3×5 inches. Then roll the dough out.
5. Roll the dough into a rectangle about 1/8 inch thick, large enough that you can get 6 rectangles from it.  I made mine smaller than the 9″x11″ that is recommended in the recipe.
6. Cut into equal size rectangles.  Mine were smaller than both Smitten Kitchen and We are Not Martha.  I don’t know the exact size though.
7. Beat the additional egg and brush it over the dough. This is the inside of the pop tart and the egg acts as a glue.
8. Place the dough on a baking sheet.
   
9. For brown sugar, cinnamon, mix the sugar, cinnamon, and flour together.
10. Place 2 teaspoons of the filling onto the dough, making sure you leave a 1/2 inch perimeter around the dough. 
11. Place a second rectangle of dough on top of the first, making sure you press around the edges to seal.
12. Use a fork to press all around the pop tart, creating the edges. Poke holes in the top to help them cook.
13. Put the poptarts in the oven while it heats up to 350 degrees.  DO NOT PREHEAT YOUR OVEN. Cook for 20ish minutes.

Grade: A+

Comments: I know there are a lot of steps, but this recipe really is easy…and it is so worth it!  It was a little time consuming, but that was mostly because I was having rolling pin issues.  They are really good, and while they taste better than the ones we all ate as kids, they still remind you of those boxed ones.  Next time I want to make some with apple filling {yes, there will definitely be a next time}.  My two major tips are: make sure you have a good rolling pin and use a lot of flour on your counter.  Both will make the entire process so much easier.

I love muffins in the morning.  Foruntely there never seems to be a shortage of great recipes, and I love to try all of them!  I’ve been hoarding this recipe for some time, but with how much Nathan has been gone for work, I haven’t had a chance to make them.  Now that he is mostly back in town for a month or so, it seemed like the perfect time to try them out!

Banana Crumb Muffins {from AllRecipes.com}

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Grade: A

Comments: These were so, so good.   I could have eaten a lot more than just one!  The banana flavor is definitely there, but it is not overwhelming at all.  I put some butter on mine while it was still hot, and it was absolutely perfect.  These would be great for a brunch or picnic.  Definitely don’t skip the brown sugar topping.  It added just the right amount of crunch and sweet!

Baking hasn’t really been my thing lately.  I haven’t been craving sweets through my pregnancy, and I’ve really stayed away from baking too much so I’m not tempted.  However, with my family in town I thought it best to make something for dessert on Sunday night.

This was supposed to be a carrot cake recipe, but um, I forgot to buy carrots.  So I improvised.  It turned out wonderfully though!

Applesauce Spice Cake {adapted from Spark Recipes for the iPhone}

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup sugar
• 2 ts baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup unsweetened applesauce
• 1/4 cup olive oil
• 3 large eggs
• confectioners’ sugar

Directions:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a separate small bowl, combine the applesauce, oil, and eggs.  Add to the flour mixture, stirring until the ingredients are well blended.
4. Pour the batter into a greased pan {I used a bundt pan}.
5. Bake for approximately 50 minutes.  Transfer the cake to a plate, let cool for approximately 15 minutes, then top with confectioners’ sugar.

Grade: B

Comments: This was definitely a great dessert, but I am sure it would have been an even better carrot cake.  It went great with both coffee and milk, and the applesauce makes it very moist.  The cake would make an awesome brunch dish or work as a food at a coffee or tea get together.

Yesterday during my mini baking spree thanks to the snow I decided to make some sugar cookies.  We are planning to drive to Callaway Gardens on Sunday, so I thought these would be a perfect snack to take with us.  We did both sneak a few last night, but then I quickly put them away before Nathan ate them all!

Old-Fashioned Sugatr Cookies {from Martha Stewart’s Cookies}

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp coarse salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light brown sugar
• 1 tbs finely grated lemon zest
• 1 cup unsalted butter, room temperature
• 2 large eggs
• 1 tbs fresh lemon juice

Directions:

1. Preheat oven to 350 degrees.  Sift together flour, baking soda, and salt.
2. Put sugars and zest in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed 30 seconds.  Add butter; mix until pale and fluffy, about one minute.  Mix in eggs one at a time, and then the lemon juice.  Reduce speed to low; gradually mix in flour mixture.
3. Using a 2-inch ice cream scoop, drop dough onto parchment paper – lined baking sheets, spacing 3 inches apart.  Flatten cookies slightly.
4. Bake cookies until golden, about 15 minutes, rotating sheets halfway through.  Let cool completely.

Grade: A+

Comments: I’ve never made sugar cookies with lemon in them until last night.  However, it was the lemon that made these so incredibly delicious.  It isn’t a very strong flavor, but it is just enough to make them a little sweeter.  They were a perfect snowy day snack!

Yesterday we got some snow, and I decided since it wasn’t a great idea to get on the roads {people from the South do NOT drive in the snow well} I was going to go on a little bit of a baking spree.  Luckily I keep the baking basics on hand specifically for times like this.

I found this recipe on allrecipes.com.  Using my Supporting Membership, I was able to change the quantity.  So, the recipe I am showing is for 2 dozen while the original recipe is for 3 dozen.  If you don’t have a supporting membership, get one!  SO AMAZING.

Healthy Banana Cookies {from allrecipes.com}

Ingredients:

• 2 ripe bananas
• 1 1/3 cups rolled oats {I used quick oats, and it worked fine}
• 2/3 cup dates, pitted and chopped
• 4 tbs vegetable oil
• 3/4 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Grade: B+

Comments: These are very good!  The best part is each cookie only has 44 calories!  The banana flavor is subtle, so don’t expect anything overpowering.  I was initially reluctant to add the dates, but they are a great addition to the cookie.

Let me just save you the trouble: yes, these are as delicious as they sound.

Mint Chocolate Cupcakes {from 500 Cupcakes}

Ingredients:

for the cupcakes

• 1 1/2 cups self-rising flour
• 4 tbs Dutch-process cocoa powder
• 1 tsp baking powder
• 1 cup superfine sugar
• 2 sticks sweet butter, softened
• 4 eggs
• 1 tsp mint extract
• 1/2 cup semisweet chocolate chips

for the frosting

• 1 1/2 sticks sweet butter, softened
• 2 cups confectioners’ sugar, sifted
• green food coloring
• 1/2 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 325 degrees.  Place 18 paper baking cups into muffin pans.
2. In a medium bowl, sift together the flour, cocoa, and baking powder.  Set aside.
3. Beat the sugar and butter together in a large bowl until smooth.  Add the eggs one at a time, beating well after each addition.  Add the flour mixture gradually, stirring until well combined.  Stir in the mint extract and chocolate chips.
4. Spoon the mixture into the cups.  Bake for 20 minutes.
5. Remove the pans from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.
6. To make the frosting, beat the butter and confectioners’ sugar in a small bowl until smooth and creamy. 
7. Stir in the mint extract and just enoguh food coloring to turn the frosting a mint green.
8. Frost the cupcakes and decorate with chocolate chips. 

{Makes 1 1/2 dozen}

Grade: A++++

Comments: Delicious.  The perfect blend of mint and chocolate.