January 29…a taste of SPRING!

almost 8 months old!

watching Daddy play!

SO fun!

We shared a smoothie after nap time!

So today there is a winter storm warning in effect until WEDNESDAY morning. They are calling for 1 inch of ice, and 8-12 inches of snow. For Oklahoma, that is a big deal. 2 days ago, it was 76 degrees and SUNNY! It was a beautiful day. We all spent the morning outside, Landon played soccer, and we grilled hamburgers for dinner. It was the perfect weekend. I am thankful for the little break before the “storm”.


Homemade Samoas

My husband Landon loves coconut. I decided I was going to make a special dessert for him since most of the time he just samples what I make for other people. I decided to search for a somoa recipe, and found one that sounded (and looked) yummy! Head over to Baking Bites for the recipe. She also has a recipe for Somoa bars, if you are interested in a quicker dessert! These cookies are worth the effort…they are amazing. He hasn’t come home from work yet…but I made sure (a couple times) that they were edible. Enjoy!

Click HERE for cookies and HERE for bars!

Healthy Chewy Granola Bars

Marybeth sent some yummy treats. SO thoughtful.

My friend Marybeth gave me some YUMMY granola bars as a house warming gift a couple weeks ago. They were SO good I have made them twice since then. I love all the ingredients in them. They are made with coconut oil, which I love baking with! I have used it to make rice krispy treats, and you would never know the difference! Thanks Marybeth for such an addicting recipe! Visit her blog here for cute inspiration and great recipes.

Healthy Chewy Granola Bars
1 c peanut butter (i used natural chunky)
2/3 c honey
1/2 c coconut oil
2 c oats
2 c total of coconut flakes, sunflower seeds, pumpkin seeds and flax seed (or make it your own!)
Chocolate Chips or Chopped Dark Chocolate

In a medium size pan melt together the peanut butter, honey and coconut oil.

Remove from the heat and add in the nuts, oats and coconut.

Place in a 8 x 11 pan (or something similar) and smooth down the top. Sprinkle with coconut and chocolate.

Chill until set and cut into bars. Keep these stored in the fridge and ENJOY!

Pecan Pie Bars

Pecan Pie in a more portable form…love the shortbread bottom! enjoy!
Pecan Pie Bars

For the crust:

1 1/2 c. flour
1/4 c. sugar
1/4 t. salt
1/2 c. butter, softened
For the Filling:
2 eggs
3/4 c. light corn syrup
3/4 c. sugar
1 1/2 T butter, melted
3/4 t. vanilla
1 1/2 c. chopped pecans
Preheat oven to 350 degrees. Lightly grease a 8×8 or 9×9 dish
For the crust, stir together the flour, sugar and salt. Cut in the butter until mixture is crumbly. Spread the mixture into the pan, and press firmly. Bake for 20 minutes.
Prepare the filling while the crust is baking. Mix together the eggs, corn syrup, sugar, butter and vanilla until smooth. Stir in the pecans. Spread the filling mixture evenly over the crust when you take the crust out of the oven.
Bake the bars for about 25 minutes, or until set. Cool completely before slicing. Enjoy!

White Chocolate Berry Muffins

Things have been busy around here this week. Not much time for blogging! Here is a tasty Muffin recipe…another one of my favorites. As usual, I add the struesal on top for added crunch. Have a wonderful weekend!

White Chocolate Berry Muffins
Taste of Home

1 package (8 ounces) cream cheese, softened
1 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
2 t baking powder
1/2 t salt
1 c raspberries (frozen or fresh)
1/2 c. white chocolate chips
Streusel (optional) – go HERE for recipe

  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips. Top with Streusel.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Chocolate Chip Cookie LOVE

After trying several recipes in the last few months, this has to be my new FAVORITE chocolate chip cookie recipe. They have a great flavor and are thick and chewy. Perfect when you want a nice, simple and original cookie!

Thick and Chewy Chocolate Chip Cookies (adapted from baking illustrated)
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup (0r 1/4 c if you want smaller cookies) of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Don’t over-bake!!!

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.