Archive for August, 2010


It’s official. I’m a blogging failure. I thought for sure I could keep up a blog about something I LOVE–food. I mean, I love eating it, smelling it, reading about it, researching it, cooking it, shopping for it….what’s not to love?? And why can’t I remember to tell the world about it?? By world I mean-the only like 5 people that read this blog-that includes our mom, our spouses and each other???

I’m turning over a new leaf on this blogging thing. I’m gonna do better. I’m going to blog about as much as I can. This could get annoying and ridiculous but isn’t that all blogging really is??

Tomorow…I start tomorrow….. ūüėČ


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Tonight I was going to blog about my one-pot¬†meal I made for dinner¬†that had chicken, sausage, and potatoes in it. It was really good, but then I made these cookies and Yum – kinda forgot about dinner…

If you haven’t heard of Nutella (where have you been), it is a chocolate spread that is made from hazelnuts, skim milk, and cocoa.¬†It is great to eat by the spoon full, ahem, I mean to use in dessert’s.¬†My local grocery store stocks it¬†on the peanut butter isle¬†and it¬†runs about $2.5o. It is a little expensive, but has lots of uses and it’s well worth it.¬†This cookie recipe was posted on Twitter by @recipeupdates. The recipe will make¬†6 dozen cookies, so if you want to cut it in half – you can! These cookies definitely have that “fresh from the bakery” taste!!



  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts


1. Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3. Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4. Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Enjoy – We did!

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I was making dinner one night and started to get worried I was not going to have enough food (ha-ha, inside joke, I always make too much food). Anyway, I whipped out my trusty Martha Stewart iPhone app and found this little appetizer just wanting to be served. I bought minimal ingredients because I already had everything but the mushrooms and goat cheese. This recipe will make about 24 mushrooms and you will spend about $10-$12. The Goat Cheese is the bank buster on this, it is going to cost you about $6.00.

Preheat¬†your oven to 400 degrees before you get started and lightly oil a rimmed baking sheet with Olive Oil. Doesn’t really matter if its extra virgin olive oil or not.

In a food processor, pulse 3 slices white bread and 1 chopped garlic clove until fine crumbs form. Set 1/2 cup of this mixture aside on a flat plate. Then add to the processor 5 ounces of crumbled Goat Cheese, 1/2 cup fresh parsley leaves, and 1/4 teaspoon red-pepper flakes. Season with some S&P and pulse until the filing is combined. If you wanted to get just really crazy and have extra bacon hanging out in your kitchen, go ahead and toss that in there.

Remove the stems from 20 ounces of white button mushrooms. Usually you will find mushrooms in 10 ounce packages, so get 2. Spoon the filling from the processor into each mushroom cap and then roll the filled side on top of your reserved mix you put on the flat plate.


Place the mushroom in your oiled pan and bake until mushrooms are tender and lightly browned . About 15-20 minutes.

After these came out of the oven, I threw a light layer of Parmesan¬†cheese on top and they were ready to go. They were a little spicy, so if you don’t like spice then leave the red-pepper flakes out. Enjoy – we did!!

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