Recipes

Chewy Chocolate Chip Cookies

One of my favorite things about the holiday season is making cookies. I don’t know if it’s the nostalgia that surrounds it or my sweet tooth…either way, I love it! Now, I’m going to preface this by saying that I am in no way an excellent baker. I am really good at following recipes (type A here!), but I am not one of those people who can just throw ingredients together and have something delicious to show for myself. It honestly gives me a bit of anxiety if I don’t have exact instructions to follow!

That being said, I can’t even take credit for this delicious chocolate chip cookie recipe! It’s a combination of Nestlé® TOLL HOUSE® (said in a Phoebe voice from Friends…please tell me you get this reference!) and a couple of tweaks I learned from one of my best friend’s sisters (Hey Angie!).

Every time I make these cookies, people ask me for the recipe so instead of re-writing it every time, I thought I might as well add it to the blog for everyone’s use! Here we go!

CHEWY CHOCOLATE CHIP COOKIES

INGREDIENTS

  • 2 1/4 cups plus 2 tbsp. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 1 3.4 oz package instant vanilla pudding mix
  • Granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups Nestlé® TOLL HOUSE® Semi-Sweet Chocolate Morsels

INSTRUCTIONS

  • Preheat oven to 370°F.
  • Combine flour, baking soda and salt with a whisk in a medium bowl.
  • Pour pudding mix into measuring cup. Pour granulated sugar on top until it reaches 3/4 cup.
  • In a large bowl, beat butter, pudding/sugar mix, brown sugar and vanilla extract until creamy.
  • Add eggs, one at a time, beating mixture well in between each one.
  • Slowly mix in flour mixture.
  • Stir in chocolate chip morsels.
  • Spoon rounded balls onto ungreased baking sheets.
  • Bake for 7 1/2-8 minutes. They will look slightly undercooked, but this is how you want them.
  • Allow to cool on baking sheet for a couple minutes before moving to cooling racks.
  • ENJOY!

Like I said, this is mainly the tried and true recipe with small changes. However, those small changes make a HUGE difference. So, if you’re like me and can’t stand a hard, crunchy cookie, then try out this recipe and let me know below what you think!

xo-

LB

Recipes

Green Smoothie

Green Smoothie

Green smoothie?! Gross! That’s what I thought for years whenever I saw someone drinking a green smoothie. They looked gross and, honestly, that’s what I go off of for most of the food that enters my mouth.

However, after two babies and turning 30 (it’s true what they say that your metabolism goes shit at 30!), I quickly realized I needed to find a quick and easy way to get more quality nutrition into my body. It’s all about quick and easy for me these days which makes it extremely appealing to gravitate towards cereal or fast food. I saw that Rachel Hollis drinks a green smoothie every morning, and if she could do it, then damnit so could I!

The recipe I use is loosely based on what she has every morning, but with modifications so that it has a taste I will actually enjoy.  It includes only a handful of ingredients and is easy to whip together and head out the door! If you give it a try, let me know what you think!

GREEN SMOOTHIE

INGREDIENTS

INSTRUCTIONS

  • Place handful of spinach in blender. I use a Nutribullet, but there are tons of options including simply using a blender.
  • Pour Oat Milk in. (I like to put the oat milk in first. I find if i pour it in last it solidifies the powders that come next.)
  • Add in chia seeds, banana, powdered peanut butter and Vital Proteins Collagen Peptides.
  • Finish with some crushed ice on top. The ice is a personal preference. I like my smoothie to be cold and not just room temperature. You do you, girl!
  • Put the lid on and blend away!
  • ENJOY!

Give it a try and let me know what you think! It’s such an easy way to sneak in those leafy greens that our bodies so desperately need! Keep in mind though, I’m definitely not a nutritionist nor do I have much medical knowledge, it’s simply what works for me! 🙂

xo-

LB

Recipes

Mac’n’Cheese

Like most kids, growing up Macaroni and Cheese was one of my favorite things to eat. But not just any macaroni and cheese…my moms macaroni and cheese! It seems like everyone’s mom has a special way to make this delicious household staple, and my household was no different.

As I grew up, I learned how to make my mom’s recipe, and now it’s one of my most requested dishes by anyone who has had it…especially my kids! Continue reading below for my “famous” recipe!

MAC ‘N’ CHEESE

INGREDIENTS

  • 16 oz box of elbow macaroni
  • 8 oz block of sharp cheddar cheese
  • 8 oz block of Velveeta
  • Butter
  • Salt
  • Pepper
  • Milk

INSTRUCTIONS

  • Preheat oven to 375
  • Cook macaroni noodles as directed on the box.
  • While macaroni is cooking, begin slicing both the cheddar cheese and the Velveeta.
  • Drain macaroni.
  • Spray baking dish with non-stick spray.
  • Place a layer of macaroni noodles in the bottom of your baking dish.
    • I use a bowl to bake mine in, but you can easily use any oven-safe baking dish.
  • Spread a layer of cheddar on top of the noodles, followed by a layer of Velveeta.
    • These do not have to be in any specific order. You basically want to cover the noodles.
  • Place a couple drops of butter on top.
  • Sprinkle salt and pepper to taste.
  • Repeat the layer process until complete. This usually makes approximately 3 layers.
  • Full disclosure: I’ve never measured out how much milk I put in. Once I’m done layering, I simply pour some milk on top. My best guess is that it’s about a cup of milk. The more milk you add, the creamier the end result.
  • Bake uncovered for 30-40 minutes or until the top begins to brown.
  • ENJOY!

This is truly one of my favorite comfort foods. It even tastes good reheated and goes with practically everything.

NOTES:

  • You can also make this in a crockpot and easily double/triple the recipe. To do this, cook it on low for about 3 hours. Make sure you check often to ensure it doesn’t start to overcook.
  • Many people ask if they should stir it. I never stir mine, but if you want to stir, you go ahead and stir it!

xo –

LB