Light Chocolate Chip Cookies

We actually like these better than regular cookies and they are half the calories! What's not to love?

Ingredients:

2 1/4 cups all-purpose flour (about 10 ounces)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup packed brown sugar 

3/4 cup granulated sugar 

1/2 cup butter, softened

1 teaspoon vanilla extract

2 large egg whites

3/4 cup semisweet chocolate chips

Cooking spray

Directions:

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Lasagna with Meat Sauce

I like to make this after we eat spaghetti so I can reuse the sauce!

Ingredients:

1 9 oz. box Oven Ready Barilla Lasagne (I like to use this kind. Easier to work with and ready to go!)
2 eggs
1 - 15 oz. container ricotta cheese
4 cups shredded mozzarella cheese, divided
1/2 cup grated fresh parmesan cheese
Approx 6 cups of spaghetti meat sauce

Directions: 

Preheat oven to 375 degrees and spray a 13X9 pan with cooking spray. If you use a smaller pan you just need to cut down on the ingredients. :) Remove 16 lasagne sheets from the box.

In a medium bowl, beat eggs. Stir in the ricotta, 2 cups of mozzarella cheese and the parmesan cheese.

Spread about 1 cup of sauce on the bottom of the baking pan and layer as follows.

Layer 4 sheets, slightly overlapping. Add about 1/3 of the ricotta mixture and spread evenly. Add 1 cup mozzarella, and then 1 cup of sauce.
Layer 4 sheets, 1/3 of the ricotta, and 1 ½ cups of sauce.
Layer 4 sheets, the remaining ricotta and 1 cup of sauce.
Layer 4 sheets, the remaining sauce, and the remaining 1 cup of mozzarella. I like to top with a little freshly grated parmesan as well.

Cover with foil and bake until bubbly, about 50-60 minutes. Uncover and continue cooking until the cheese is melted and browned, about 5 minutes. Let it stand for 15 minutes before cutting. Enjoy!

Brazilian Rice and Beans

The beans are intended to be go on top of the rice for this side.

Rice

Add about 1-2 Tbs olive oil and 2 cloves of garlic (chopped or pressed) in a pot. Heat over medium heat for a couple of minutes. Add desired amount of white rice. Toss rice in olive oil mixture. Add water (use 2 to 1 ratio used to cook rice), cover and simmer until done. About 13-15 minutes.

Beans

Soak beans overnight or do quick soak method. Drain beans. Add 2-3 Tbs olive oil and 3-4 cloves garlic (chopped or pressed) to pot. Heat over medium heat. Add beans to pot and toss with olive oil mixture. Add water until it reaches 1-2" above beans. Cook beans. Once beans are tender, add 1/2 small onion and 1 clove garlic finely chopped. I like to boil a bit to cook out some of the water. I prefer a little thicker juice. Salt to taste.

Flat Iron with a Brazilian twist

Ingredients

1 Flat Iron
2-3 Garlic Cloves
About 4 Tbs Olive oil
Kosher Salt

Mix Garlic and Olive oil in food processor (you could use a blender or just chop the garlic finely and mix if needed). Coat both sides of the meat with a generous amount of kosher salt. Add garlic and olive oil mixture over the meat and spread evenly. Let stand for approximately 20 minutes.

The absolute best way to cook this is on a charcoal barbecue (gas would do in a pinch :). Cook to 165 degrees (or your desired temperature) at the thickest part. Should take about 10-15 minutes or so. I pair this with Brazilian rice and beans.

Three Cheese Macaroni

Don't be scared...it's really good! Ella says it is better than regular Macaroni and Cheese! :)

Ingredients

1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)

Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer to a bowl. Add the pasta to the same water and cook, about 10 minutes. Drain and reserving 1/4 cup cooking water. Preheat the broiler on high.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce starts to thicken. Remove from the heat and add the cauliflower. Move mixture to a blender and puree (you can use an immersion blender but it didn't work as well for me) until smooth. Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5-10 minutes.

Toy Story Mania!

This years cake for Carter, Toy Story!

Flowers

This one was for my niece last year!

Polka Dot

When Ella turned 3 we did a polka dot cake for her. This was my first time trying a fancy cake!