Thursday, September 11, 2014

pumpkin chocolate chip cookies.

I can't emphasize enough how happy I am it is finally pumpkin season! I have already made pumpkin smoothies, pumpkin pie oatmeal, and also these pumpkin cookies. 

If you are already pumpkin crazy like me, these cookies will be perfect for all your pumpkin- craving needs. They are super soft and are like pumpkin cake in cookie form!


pumpkin chocolate chip cookies 

 from i heart naptime

  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 cup vegetable oil (I used canola)
  • 1 cup white granulated sugar
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt (I omitted)
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 Tbsp vanilla extract
  • Chocolate chips*
  1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
  2. Add vanilla and chocolate chips and stir until combined.
  3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

*I used about 1/3 of an 11oz bag of mini semi sweet chocolate chips. An 11 oz bag is recommended.

Recipe makes about 3 dozen. Each cookie (WITHOUT chocolate chips) has 11.4 grams of carbohydrates. I didn't include chocolate chips in the carb count because I didn't measure my chocolate chips.

Wednesday, September 3, 2014

pumpkin smoothie.

Aren't so many smoothie recipes super summer-y? Smoothies such as pineapple mango, blueberry peach, strawberry banana, the list goes on. Don't get me wrong- I love all those yummy flavors but it's September (aka FALL) so it is time for some fall smoothies!

So, here is a super quick and easy fall smoothie recipe. And it is perfect for using up that can of pumpkin puree that's leftover from that pumpkin dessert you just made!


pumpkin smoothie


1/2 banana, frozen
1/2-3/4 cup milk (I used unsweetened vanilla almond milk)
1/4 cup pumpkin, puree 
1/2-3/4 cup vanilla greek yogurt
Sprinkle of Pumpkin Pie Spice
Sprinkle of Cinnamon
Sweetener (honey, maple syrup, stevia, etc.), optional


Blend all ingredients together. Add more milk until you reach desired consistency.

Inspired by &

Sunday, August 31, 2014

cookies & cream brownies.

The last time I was at the store, I grabbed a package of Oreos and I'm so glad I did because I pinned this amazing brownie recipe a few weeks back. I hadn't made an Oreo dessert in forever either so I knew it was time.

It's a quick, easy recipe to begin with and could be made even easier if you only had time to use a box mix. 

Ahh... don't Oreos make everything better? 


cookies & cream brownies 

  • 10 tablespoons butter, room temp.
  • 1 1/4 cups white granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt (I used salted butter so I omitted salt)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 15 Oreo cookies, crushed and divided
  1. Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment OR line with tin foil and spray with non-stick baking spray.
  2. In a large saucepan over medium high heat, melt the butter. OR microwave butter until melted. 
  3. Once the butter has melted, add the white sugar and cocoa powder. Stir to combine and remove from the heat if using stovetop.
  4. Add the salt, vanilla and eggs, whisking until fully incorporated.
  5. Add in the flour and half of the crushed oreo cookies and stir until just combined.
  6. Scoop the batter into the prepared baking pan. Sprinkle the remaining oreo cookies on top.
  7. Place the pan into the oven and bake for about 25-30 minutes. Remove the pan from the oven and let the brownies cool for at least 2 hours. You can also stick them in the fridge for a bit to help cool quickly.
  8. Remove the brownies from the pan by lifting the parchment or tin foil out. Place the brownies on the counter, slice and serve.

Friday, August 22, 2014

fudgy double chocolate zucchini cookies.

I love soft, fudgy, chocolatey cookies! I was so excited to find this one that includes zucchini. Zucchini makes cookies like these super moist and soft. Since we still have zucchini coming out of our ears so I had to bake up something delicious with it. They have been so large that they don't work very well for sauteing but they are perfect for baked goods. 

Oh and the zucchini in these cookies make them totally healthy ;)


fudgy double chocolate zucchini cookies 

5 tbsp butter

1/2 cup cocoa powder
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg (or 1/3 cup yogurt)
1 tsp vanilla
1 1/4 cup flour
1/4 tsp baking soda
1/4 tsp salt (I omitted)
1/2 c. shredded zucchini (squeeze extra water out of zucchini with paper towel or clean dish cloth)
1/2 cup chocolate chips 

  1. Heat oven to 350 degrees and line a large cookie sheet with parchment.
  2. Melt butter in microwave just until melted. Let cool about 5 minutes in the fridge (so it doesn't cook the egg and melt the chocolate chips). Stir in both sugars and cocoa powder until combined. Add egg (or yogurt) and vanilla.
  3. Mix in flour, soda, and salt until smooth and then add the zucchini and chocolate chips, stirring until combined.
  4. Using a medium cookie scoop, drop onto prepared cookie sheet and bake for 8 minutes. Let cool on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
  5. Store in an airtight container or freeze for longer storage.

Thursday, August 21, 2014

creamy parmesan roast beef pasta.

This is a super easy dinner recipe reminiscent of beef stroganoff- just without the mushrooms. I get so tired of cooking chicken or browning and draining ground beef. Since the beef came from the deli, no meat-cooking was required! Win! 

This dinner pairs perfectly with a green salad or a dish of fresh green beans. Let me know if you try it- I hope you enjoy it!


creamy parmesan roast beef pasta 

from back for seconds blog


  • 10oz small pasta, i.e. shells or bowtie
  • 1 lb deli roast beef, chopped
  • 1 Medium onion, chopped
  • 3/4 cups grated parmesan cheese
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cup beef stock

  1. Boil a large pot of salted water. Cook pasta as directed on box. Drain and set aside.
  2. In a large pot (enough to hold 4+ cups of liquid and other solid ingredients), saute onions and roast beef until onions are soft and beef is heated through. Take out onions and beef and place in separate plate or bowl.
  3. In the same large pot, melt butter over medium heat. Whisk in flour until thick paste is formed. Keep stirring for about 1-2 minutes.
  4. Slowly add in milk and other seasonings. Whisk until smooth for several minutes. 
  5. Stir in beef stock and continue cooking and stirring until sauce bubbles and thickens. 
  6. Add parmesan cheese and let sauce sit for a few more minutes to thicken more.
  7. Add pasta, beef, and onions to creamy parmesan mixture. Stir to coat.