Cream Cheese Brownies

I'm not a very good baker. I think it's because when you're baking, measurements and following a recipe are a little more necessary, and I don't follow instructions well. I like to walk along an un-beaten path, that usually results in sunken cakes, burnt muffins, and end products that look a bit like a science project gone wrong. These look and taste like I put so much work into them, I almost felt guilty admitting that it was made with a generic, boxed brownie mix and only took a couple minutes to put together. These are perfect for those class parties that you forgot you volunteered to make something for until the morning of the event. I know I can't be the only one that does that right? And because there's always those other moms who make perfect little cake pops and goodie bags that look like they came right out of Martha Stewart's cupboard you sometimes feel the need to make something a little more impressive than boxed brownie mix Brownies. Now you don't have to... you can give the boxed brownies a makeover! You're welcome.

Ingredients

• 1 (20 ounce) package fudge brownie mix (13x9 size)
• 1/4 cup water (or what mix calls for)
• 1/3 cup oil (or what your mix calls for)
• 2 eggs (or what your mix calls for)
• Topping
• 1 (8 ounce) package Cream Cheese
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla

Directions:

1 Preheat oven to 350 F degrees.
2 Prepare the brownie mix according to package directions (water, oil, eggs).
3 Pour into a greased 13x9-inch baking pan.
4 Beat cream cheese with electric mixer on medium speed until smooth.
5 Add sugar and mix. Add vanilla and egg; mix until well-blended.
6 Place cheese mixture in dollops over the whole pan, leaving some brownie showing in between.
7 Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
8 Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

TIP: you can easily make these gluten free by using a Gluten Free Brownie mix like Bob's Redmill.

Let us know how you like them!

XO

Jess

Tasty Date Bites

This is an easy, healthy and tasty snack that has energy boosting ingredients, as well as they will aid you in loosing weight.  Perfectly portion controlled. Simple prep, and no baking required!  

(You will need a food processor though.)

Ingredients:

1 cup slivered almonds (can use whole, just chop them up in the processor separately first)

20 pitted dates

1/2 tsp chia seeds (what is a chia seed?)

1 1/2 tbsp hemp hearts (what is hemp hearts?)

1/8 cup peanut butter

2/3 cup cocoa powder

1 1/2 tbsp honey

1-2 tbsp water

(set aside the next 2)

1/8 cup icing sugar

1/2 tbsp cocoa powder (separate from measurement above)

Directions:  Process all ingredients together in food processor until you get a gravel looking mixture.  Check to see if sticky consistency.  You want it to be sticky enough it will stick together to form a ball shape, but not too moist or the powder covering will harden when stored.  Try 1 tbsp of water at first, and then add more as needed .  When forming the bites, it's best to squeeze them and shape them without rolling at first, as they can crumble.  Once you've compacted them, roll gently.  Once bites are formed, roll each in a mix of the icing sugar and cocoa.  You may need to use a fork to mix together the 2 powders and sift out any clumps.  

Makes approx 20 bites, 1-2 inch in diameter. Store in the refrigerator. 

Makes a great snack in a hurry. Healthy ingredients with give energy.  Kids love it (Mine does).  Great way to squash a chocolate craving without reaching for a chocolate bar.

Enjoy :)

Jo

Tips & Tricks: Chilled Wine with frozen grapes.

Next time you buy grapes, throw a few into the freezer in a freezer bag. Then, next Friday, when you bring home that bottle of wine and you don't want to wait for it to get cold... you won't have to!

You're welcome!

Zucchini Chocolate Chip Muffins

I've been on a Zucchini kick lately. I'm also determined to get my 2 year old to eat more veggies, and this recipe helps me win that battle. She loves these things!  

Ingredients:
-3 cups grated zucchini

-3/4 cup vegetable oil

-1 1/3 cup sugar

-2 eggs

-2 tsp vanilla

-2 tsp baking soda

-1/4 tsp salt

-3 cups all-purpose flour

-2 teaspoons cinnamon

-1/2 teaspoon nutmeg

-1 cup chocolate chips

Directions:
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs (already beaten), and vanilla. Next stir in the grated zucchini and vegetable oil. In another bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture, and once mixed add chocolate chips and stir.  Now place desired amount of mix into muffin tins and bake on the middle rack for about 25 to 30 minutes. Test with a toothpick for doneness, then allow to cool before removing from muffin tin.  Enjoy.

Makes 24 muffins. 

Warning, these don't last long, so feel free to make a double batch and freeze half for later ;)

:)

Jo

Gluten Free Cream Of Chicken Soup

I really wish I would have known how easy it was to make your own Cream Of Chicken Soup. You only need a few simple ingredients, which you probably already have on hand. Never worry about stocking up on canned Cream of Chicken Soup again, you can make it fresh any time you need it. This is a Gluten free recipe, but can easily be adapted to a regular Cream of Chicken Soup by replacing Gluten Free flour with All Purpose Flour.

This makes the equivalent of about 2 cans of store bought Cream of Chicken soup. It's great to make up a couple days ahead of time and keep in the fridge for quick and easy casseroles with a great heart homemade base.

Ingredients 

• 2 1/2 cups water
• 2 tsp Better than Bullion, chicken flavor (or 2 Chicken bullion cubes) 
• 1 1/2 cups milk
• 3/4 cup Gluten Free all purpose flour
• 1/2 tsp garlic powder
• salt & pepper to taste

Directions

1. Dissolve bullion in water.
2. Combine the chicken broth and milk in a large saucepan. Bring to a low boil.
3. Meanwhile combine Flour and spices in a separate bowl.
4. Pour the flour mixture into the saucepan slowly over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

NOTE

If the Soup mixture is too thin, add Gluten Free All Purpose Flour 1 tsp at a time, whisking in between until desired consistency is reached. If the soup mixture is too Thick, add milk or chicken broth 1 Tbs at a time, whisking in between, until desired consistency is reached. 

Scrambled egg with Spinach & Feta

This one is easy.  The hardest part is making sure you have all the ingredients in your fridge, but let me tell you, it's tasty!!  If you want a jazzed up version to your everyday scrambled eggs, try this! 

Ingredients:

-Eggs {desired amount}

-Spinach leaves (baby is best) {desired amount}

-Feta cheese (the stuff in water is best) {desired amount} 

-Butter (or oil, something to lubricate the pan)

-Pepper {desired amount}

Directions:

Mix up the eggs, but don't bother adding water, or milk.  There's no need for that, and you'll find your eggs much more fluffy and more flavor with out it. Pour into a hot pan. A hot pain is essential, the eggs cook much better when the pan is already hot (in fact most foods are better this way). Start to scramble the eggs by giving them a few stirs in the pan, and when the mixture is about half cooked dump in the spinach and the cheese (be sure to crumble the cheese). This way as the rest of the egg is cooking, the spinach is wilting, and the cheese is melting.  Sprinkle your pepper as it's finishing up cooking, but keep in mind, salt isn't needed as the cheese it self is salty enough from the brine. 

Serve up and enjoy. 

:)

Jo

Tips & Tricks: Saving food from waste -- yogurt.

Do you like money? I like money!! So instead of throwing it out when it comes time to clean out your fridge, find a way to save it! Take this yogurt, it was a few days away from expiring, but I plopped it into and ice cube tray, froze it and will pack it into a zip lock. Then I have a great supply for smoothies or whatever else I might need yogurt for!

Do you have some saving ideas?  Feel free to share.

:)
Jo