Coconut Sugar Cookie Squares

Isn't a thick frosted sugar cookie one of the best comfort foods out there? I love sugar cookies and I love sugar cookie squares even more because they are quicker and easier to make (with less clean up) but they taste just as good as the individual cookie. I know I post a lot of sugar cookie recipes, it's just one of my favorites so it's likely you'll see even more variations on it in the future. 
Have I told you yet this Coconut Buttercream Frosting is my all time favorite frosting? I made it to frost the coconut cupcakes I made a few days ago and it got me thinking of what else I would love to use it for. It is highly addictive stuff! I could sit and eat it by the heaping spoonfuls. 
Now, imagine a fluffy, sweet, coconut infused sugar cookie covered with silky smooth, fluffy, melt in your mouth coconut frosting - and this is what you get. Let's just say it's very likely to be one of the best sugar cookies you will ever eat! I know I'm in love =). Enjoy!

Coconut Sugar Cookie Squares
Yields 24 Squares


Ingredients:
1/2 cup shredded sweetened coconut
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
2 Tbsp coconut milk
1 Tbsp sour cream
1 recipe Coconut Buttercream Frosting, recipe follows
1/2 cup shredded sweetened coconut, for garnish (optional)


Directions:
Preheat oven to 375 degrees. Process 1/2 cup shredded sweetened coconut in a food processor until finely ground (this took a few minutes in my mini food processor). In a mixing bowl, whisk together flour, baking powder and salt. Whisk in ground coconut, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy. Stir in egg, egg white and vanilla. Add in coconut milk and sour cream and mix until blended. Slowly add in flour mixture and mix until combine. With buttered hands, gently press dough into an even layer in a buttered 13x9 baking dish. Bake 18 - 20 minutes until edges are lightly golden. Allow to cool completely then frost with Coconut Buttercream Frosting and sprinkle with additional optional shredded sweetened coconut. Cut into squares and store in an airtight container.


Coconut Buttercream Frosting


Ingredients:
3 cups powdered sugar
6 Tbsp butter, softened
3 Tbsp coconut milk
3/4 tsp coconut extract or imitation coconut extract


Directions:
Combine all ingredients in a large mixing bowl. Using an electric mixer whip together until smooth and fluffy.


Recipe Source: Cooking Classy

Orange Creamsicle Truffles

Orange Creamsicle Truffles
Yields about 20


Ingredients:
1/4 cup butter
Zest of 1/2 orange
3 Tbsp heavy cream
1 cup white chocolate chips
1/2 tsp orange extract
1/4 cup powdered sugar
Red and yellow food coloring (optional)


Directions:
Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract and optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.


Recipe Source: inspired by kitchen simplicity

Banana Bread - The Perfect Loaf

Here is a recipe that is my proud result of many trial and error loaves of banana bread in an effort to achieve the perfect loaf. I've tried many other banana bread recipes and experimented several times to create my own recipe. Let's just say baking is an art, it's quite temperamental the measurements need to right on. It's easier to create a recipe for an entree rather creating a recipe for a baked good. So, after several loaves of experimenting I've finally found the perfect measurements and ingredients to create what I call The Perfect Loaf of Banana Bread. Just how good? Good enough that it doesn't even need a slathering of butter! It's so good I've made it two days in a row. It's amazingly moist, perfectly sweet, slightly rich, loaded with banana flavor and my favorite part - the topping. Be sure not to leave it off or use substitutions. It compliments the banana bread perfectly. I wanted a topping that enhanced the bread, you know made it fancier than your average banana bread =), and this topping does just that. I love how the spice is just on top. Before I made this recipe I would always have to decide if I wanted my banana bread to have a hint of cinnamon flavor or not. Now, I get a bit of cinnamon flavor but not throughout the entire loaf so it doesn't take away from all that amazing banana flavor it just brushes the top of the loaf. I hope this recipe becomes your go to banana bread recipe for all your overripe bananas.

Banana Bread (aka The Perfect Loaf)
Yields 1 loaf


Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 eggs, at room temperature
1 3/4 cup mashed well, overripe bananas (about 3 1/2 - 4 bananas, be sure to measure)
1/3 cup sour cream, slightly warm (I warmed mine 20 seconds in the microwave)
1 tsp vanilla extract


Topping:
2 Tbsp Raw Turbinado sugar
1 tsp cinnamon
1/4 tsp nutmeg


Directions:
Preheat oven to 325 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, cream together butter, granulated sugar and brown sugar until pale and fluffy about 3 - 4 minutes. Stir in eggs, one at a time mixing after each addition. Add in mashed bananas, sour cream and vanilla and beat until combine scraping down the sides of the bowl frequently. Add in flour mixture and mix just until combine. Pour mixture into buttered 9 x 5 loaf pan. In a small mixing bowl whisk together raw sugar, cinnamon and nutmeg. Sprinkle mixture evenly over batter in loaf pan. Bake in the center of oven about 1 hour 10 minutes until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to cool 5 minutes before removing to cool on a wire rack (I used a large plate when removing the loaf from the pan. I placed the plate over the top of the loaf then carefully flipped it upside down, then placed the wire rack over it and flipped it again. I don't know if that makes sense in writing =) but it helped keep more of the sugar on the top of the loaf).


Recipe Source: Cooking Classy

Applesauce Spice Cupcakes

The greatest thing about these cupcakes (other than taste of course =), they are made using ingredients you likely already have on hand. I eat dessert everyday, I don't go a day without it. I sacrifice by having a low calorie breakfast and lunch so I can splurge at dinner and have dessert. I'd have to say I don't feel very guilty about eating 2 or even 3 of these cupcakes. They don't contain a whole lot of fat, because they get most of their moisture from the applesauce they contain rather than needing loads of butter. I'd say these cupcakes belong to the carrot cake family. They taste very similar but no extra time is needed to grate carrots, bonus! These may seem like fall cupcakes but to me they are perfect year round (I'll take one any day!), they don't require a fresh fruit that's in season.

The cupcake recipe I found in the amazing Martha Stewart Cupcakes book but I added my own frosting. The other changes I made were omitting cloves (they listed using 1/8 tsp), I omitted the 1 cup pecans they added to the batter (I prefer the nuts along with the frosting rather then in the cupcakes) and I used salted butter rather than unsalted. 

I forgot to mention my cheat to get eggs to room temperature quickly when I posted the coconut cupcakes a few days ago. All you do is gently place the eggs in a bowl, cover them with warm tap water and let them rest for about 10 minutes while you gather up the remaining ingredients for the cupcakes. It's a great kitchen cheat I use basically every time a recipe calls for eggs at room temperature.

Applesauce Spice Cupcakes
Yields 20 cupcakes


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened applesauce
1 Recipe Cream Cheese Frosting, recipe follows
1/2 cup chopped pecans, for garnish (optional)


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg, set aside. In a large mixing bowl, using an electric mixer, whip together butter, granulated sugar and light-brown sugar until light and fluffy, about 3 - 4 minutes. Add in eggs, mixing after each addition. With mixer on low speed, add in applesauce. Stir in flour mixture and mix just until combined. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating pan once halfway through baking, for about 19 - 20 minutes until toothpick inserted in center comes out clean. Allow cupcakes to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with optional pecans. Store cupcakes in an airtight container.


Cream Cheese Frosting 


Ingredients:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer whip ingredients together until smooth and fluffy about 1 - 2 minutes. Note: if you want a lot of frosting you may want to double this frosting recipe, personally I thought the amounts listed were plenty.

Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)

I will admit it, I'm a Cafe Rio/Costa Vida addict.  It's rare that I go more than a week without eating at one of the two. All their entrees are so full of exciting flavors that they keep me coming back for more. Since I eat there so frequently I thought maybe it's time to create another copycat recipe. One of my favorite things to get there is the shredded chicken salad or shredded chicken tacos, so here is my version of that chicken. 
This chicken is SO easy to make! If you haven't noticed, I love my slow cooker. You simply toss in a few ingredients along with some spices, and then allow it to cook low and slow all day while the flavors meld together and wallah! It almost seems to good to be true doesn't it? It does all the hard work. 
This Shredded Chicken recipe is not only to be used as a taco filling but also for burritos, enchiladas, salads, quesadillas, taquitos, etc. So, if you don't use it all the first night you make it you can use the left over chicken to make a different entree the next night, bonus! I hope you love this amazing shredded chicken that is so incredibly tender and filled with the prefect blend of flavors and spices. May it be your go to chicken filling for many of your favorite Mexican dishes! Enjoy!

Shredded Chicken for Tacos


Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.


Recipe Source: Cooking Classy

Authentic Mexican Rice

In my opinion there are two Mexican sides that are a must with nearly every Mexican entree, beans and Mexican rice. This recipe is my go to Mexican Rice recipe that I've been making for years. I make it at least once a week, some weeks as many as three times a week. It only takes a few minutes to prepare and it tastes just as good as any authentic Mexican restaurants Mexican rice. I have tried several different recipes for Mexican rice and this one is definitely my favorite. I've tried using tomato sauce and fresh tomatoes but I think the key to great authentic Mexican rice is the Caldo de Tomate. You can find it in the Latin section of the grocery store. My sister gave me the recipe and I added my own additions to it, you will see them where I listed optional ingredients. This rice can be made with or without those but I love the extra boost of flavor they give the rice. Also, I used to always use vegetable oil but I've tried to be a bit healthier =) so I've switched over to olive oil so just use which ever you prefer. I hope you love this rice and that it becomes a staple in your home as well. Enjoy!

Authentic Mexican Rice
Yields about 4 servings


Ingredients:
1 Tbsp extra virgin olive oil or vegetable oil
1 cup uncooked long grain white rice
2 cups warm water
1 1/2 tsp Caldo de Tomate (I use Knorr brand)


Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder


Directions:
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat.  Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid.  Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you'll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.


Note: I also love this rice served with a drizzle of sour cream, a few dashes of Mexican hot sauce (such as Tapatio) and some fresh guacamole. Just a few more flavor boosters I sometimes add that are optional.


Recipe Source: Cooking Classy

Coconut Cupcakes with Coconut Frosting

These are one of my new favorite cupcakes!  I love how they don't have pieces of the chewy coconut in them because you grind the shredded coconut in a food processor before adding it.  These cupcakes are pure bliss. Everyone loved them! The frosting melts in your mouth.  The cupcake recipe is one I found in the Martha Stewart Cupcakes book, but I decided to add my own frosting recipe.  They are perfect together!  I also like how the frosting recipe I used can be made in under 7 minutes =), it takes maybe 3. I hope you enjoy these dreamy cupcakes as much as I do!

Coconut Cupcakes
Yields 20 cupcakes

Ingredients:

½ cup packed sweetened shredded coconut

1 ¾ cup all-purpose flour

2 tsp baking powder

½ tsp salt

¾ cup butter, softened (1 1/2 sticks)

1 1/3 cups granulated sugar

2 large whole eggs, at room temperature

2 large egg whites, at room temperature

1 ½ tsp vanilla extract

¾ cup unsweetened coconut milk

1 recipe Coconut Buttercream Frosting, recipe follows

Sweetened shredded coconut, for garnish (optional)

Directions:

Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.

Coconut Buttercream Frosting


Ingredients:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup unsweetened coconut milk 
1/2 - 1 tsp coconut extract or imitation coconut extract


Directions:
Combine all ingredients in a large mixing bowl.  Using an electric mixer, whip ingredients together until smooth and fluffy.


Recipe Source: 
Coconut Cupcakes - Martha Stewart
Coconut Buttercream Frosting - Cooking Classy 

Muddy Buddy Rice Krispie Treats

Two of my all time favorite treat are Muddy Buddies and Rice Krispie Treats. Who doesn't love the both of them? I've been making each of them since I was little and I could barely reach the counter to prepare them. Recently I was thinking rather than always having to choose one over the other I would just combine the two into one, because after all they both begin with rice cereal so they do have something in common. Let me just say these are seriously delicious! Now you, like me, wont have to choose one treat over the other, with these you get two in one. Got to love that! Enjoy!


Muddy Buddy Rice Krispie Treats
Yields 16


Ingredients:
1/4 cup butter
1 (10.5 oz) package miniature marshmallows
6 cups Rice Krispies Cereal


1 cup milk chocolate or semi sweet chocolate chips (I like milk chocolate chips)
1/2 cup creamy peanut butter
1 tsp vanilla extract
1/4 cup powdered sugar


Directions:
Butter a 13x9 baking dish, set aside. Melt butter in a large saucepan over medium low heat. Add in marshmallows and cook, stirring constantly until marshmallows have melted. Remove from heat and stir in Rice Krispies Cereal. Pour Rice Krispie Treats into prepared baking dish and spread into an even layer using a buttered spatula.
In a microwave safe bowl, combine chocolate chips and peanut butter. Microwave mixture on HIGH power in 30 second intervals stirring after each interval until melted and smooth. Stir in vanilla. Pour melted chocolate mixture over Rice Krispie Treats and spread into an even layer. Using a fine mesh sieve, sprinkle powdered sugar over chocolate layer. Cut into squares, store in an airtight container.


Recipe Source: Cooking Classy

Blueberry Lemon Brownies with White Chocolate Glaze

I have the feeling this are going to be my new favorite summer dessert. Simply said, I want to stop everything I'm doing and devour the entire pan =). I thought it would be exciting to create a fun brownie recipe that's not your average chocolate brownie, something different that people haven't tried before. I've seen several different lemon brownie photos on Pinterest so I decided I wanted to create my own version.  What goes better together then lemon, blueberry and white chocolate? My husband said these are one of his new favorites, which I was excited by because normally he doesn't care much for lemon. Guess these are just that good =), even those who don't like lemon love these brownies.

Blueberry Lemon Brownies with White Chocolate Glaze

Yields 9 brownies

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 large egg

2 large egg yolks

3/4 cup granulated sugar

6 Tbsp butter, softened

1/4 cup sour cream

1 Tbsp lemon juice (the juice of about 1/2 lemon)

2 tsp lemon zest (the zest of about 1 lemon)

1/2 tsp vanilla extract

3/4 cup fresh blueberries

1 Recipe White Chocolate Glaze, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric hand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8x8 baking dish and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached (I used chilled blueberries so mine took about 33 minutes).  Allow Blueberry Lemon Brownies to cool completely, then pour White Chocolate Glaze over top and spread evenly over brownies (I poured it in the center so it didn't all run down the sides of the bars, then I spread it out near the edges). Cut into squares (for cleaner cutting you can freeze bars for about 10-15 minutes to help glaze set before cutting).

White Chocolate Glaze

Ingredients:

1/2 cup white chocolate chips, or 3 oz. chopped white chocolate

1 1/2 Tbsp milk or half-n-half

Directions:

Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth. 

Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies)

Take a moment to think about everything you love about a granola bar, the chewiness, the flavors, the dried fruit and crunchy nuts. Now imagine that in cookie form. What do you get?  These! A loaded, perfectly spiced, chewy, deliciously sweet, thick oatmeal cookie!  They are most definitely one of my new favorite cookies. 

I created this recipe this past weekend because my brother and his family came to stay with us and I knew his favorite kind of cookie was oatmeal raisin cookies.  Of course I couldn't just stick with the plan ol' original oatmeal cookie, I had to spice it up and make it fancy =).  Try these and it's likely that your favorite oatmeal raisin cookie may just be pushed to second place.  Everyone loved these cookies!
Switch up this cookie as you wish. You could add milk or semi sweet chocolate chips in place of white chocolate chips. You could add in almonds for the nut and use 1/2 tsp almond extract along with 1 1/2 tsp vanilla extract. Or, you could even change up the berry and try dried blueberries, mmm yes the blueberry and almond combo would be good together I'm going to have to try that next. Ahh yes or add some orange or lemon zest for a fresh citrus flavor (sorry I'm just thinking out loud in writing now =).  Make these exactly as written or add your own twist, either way I believe you are going to thoroughly enjoy these cookies!

Oatmeal Cranberry White Chocolate Chip Cookies
Yields about 3 dozen (about 34)


Ingredients:
1 3/4 cup + 2 Tbsp all-purpose flour
1 1/2 cups Old Fashioned Rolled Oats
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 tsp vanilla extract
1 cup dried cranberries (such as Craisins), lightly chopped into smaller pieces
1 cup white chocolate chips
3/4 chopped walnuts, pecans, almonds or macadamia nuts (optional)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, cinnamon and nutmeg, set aside.  In the bowl of an electric mixer, whip together butter, granulated sugar and brown sugar until light and fluffy about 3-4 minutes.  Stir in eggs one at a time and vanilla.  Slowly add in flour mixture and mix until incorporated.  Add in dried cranberries, white chocolate chips and optional nuts.  Roll cookie dough into balls, about 2 Tbsp per ball, and drop onto buttered cookie sheets.  Bake 9 - 10 minutes until lightly golden.  Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool.  Store cookies in an airtight container.


Recipe Source: Cooking Classy

Broccoli Ham Grilled Cheese Sandwich

I'm almost at a loss for words to describe this Broccoli Ham Grilled Cheese Sandwich, it is just that good! I guess I will say, let the pictures tell you everything you need to know about this sandwich.  
Several months ago I had, I guess the word is, "pinspiration" when I saw this utterly incredible photo of a Broccoli Grilled Cheese sandwich over at BS in the Kitchen.  It left me salivating and I never did forget about it.  I was purely inspired to make my own rendition.  
If you have tried my Healthy Grilled Cheese Sandwich recipe then this recipe and cooking method will be familiar to you (though this version isn't quite as healthy =). Some may say if you are going to have a grilled cheese sandwich you may as well load on the butter, use white bread and just go all out. I say otherwise, not only because it's better for you to fry with olive oil and use whole grain bread but I think it tastes better. I hope you adapt this cooking method for all your grilled cheese sandwiches, it's a small and simple step to a healthier grilled cheese.  Enjoy!

ahh, that first bite...

Broccoli Ham Grilled Cheese Sandwich
Yields 1 Sandwich


Ingredients:
2 slices Double Fiber Bread or Whole Wheat Bread
1.5 oz Medium Cheddar Cheese, grated (about 1/3 cup packed)
1/2 oz Parmesan Cheese, finely grated (about 2 Tbsp)
1/4 cup finely chopped quality ham*
6 small broccoli florets, steamed then diced into small pieces**
1/8 tsp onion powder
1/8 tsp garlic powder
Salt, to taste
Freshly ground black pepper, to taste
1 Tbsp Extra Virgin Olive Oil, divided


Directions:
In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper.  Layer mixture over one slice of bread then top with additional slice of bread gently pressing down.  Heat a non-stick fry pan over medium low heat then drizzle 1/2 Tbsp olive oil into pan and tilt pan back and forth to evenly coat, immediately place sandwich in pan (I don't preheat the oil because the outside would darken before the inside cooks through), cover pan with lid and cook 2 - 3 minutes until bottom becomes golden brown.  Carefully lift sandwich out of pan with a spatula then add remaining 1/2 Tbsp olive oil to pan and tilt to coat.  Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2 - 3 minutes.  Serve warm.


*I put quality ham because I used leftover spiral sliced ham that I had placed in the food processor then processed several seconds until chopped into very small pieces (I always do this with leftover ham and freeze it.  It's great for salads, sandwiches, eggs and many other entrees. This recipe is a great use for that leftover spiral sliced ham this upcoming Easter).  If you don't happen to have left over ham you could also use deli ham, diced into pieces.


**I use a simple steaming method, I place 1/4 cup water in a microwave safe bowl then add broccoli florets.  Microwave on HIGH power 1 minute 30 seconds to 2 minutes until tender, then drain water and dice into smaller pieces.


Recipe Source: inspired by BS in the Kitchen, recipe Cooking Classy

Peaches and Cream Oatmeal

No more buying peaches and cream oatmeal packets with those artificial peaches =). This oatmeal with real peaches and real cream is so much better that it's likely you'll never be able to return to the packets once you've tried this. 

I eat oatmeal about 5 out of 7 days, I often even eat it as my night time snack before bed. Yeah I love oatmeal just that much. I never thought I'd say it, but it's true. My mom would always eat it every morning when I was little and I never would've thought 15 years later I would be doing the same thing.  Of course I never eat it plain, simply sweetened with sugar or as she did by adding a half a stick of butter. I always add other flavors or fruits.  Some of my favorites include Banana Oatmeal, Brown Sugar Maple Oatmeal (a future recipe post) and this Peaches and Cream Oatmeal. 

I made this using canned peaches because that is what I had on hand, and also I like the texture of the canned peaches along with the texture of the oatmeal. I rarely use canned fruit, but trust me this is one recipe where it works perfect!

You could also substitute diced fresh strawberries in place of the peaches for Strawberries and Cream Oatmeal, indeed another favorite of mine (I'd recommend adding the strawberries after cooking though and omitting the cinnamon).  

Indulge, just a little =), with this heavenly Peaches and Cream Oatmeal.  Turn a drab breakfast into something exciting!

Peaches and Cream Oatmeal
Yields 1 serving


Ingredients:
1/2 cup Old Fashioned Rolled Oats or Quick Oats*
1/2 cup milk
1/2 cup water
1 Tbsp packed light brown sugar or granulated sugar
1/8 tsp cinnamon (optional)
1 dash salt
1/4 tsp vanilla
1/2 cup diced canned, drained peaches or fresh peaches*
2 Tbsp cream or half-n-half


Direction:
In a large microwave safe bowl, combine oats, milk, water, sugar, optional cinnamon and salt. If using fresh peaches add them to oatmeal mixture before microwaving so they will cook and become softened.  Microwave mixture on HIGH power for 3 1/2 - 4 minutes.  Remove from microwave and stir in vanilla.  If using canned peaches fold them into oatmeal after microwaving.  Drizzle oatmeal with cream.  Serve warm.


*If using Quick Oats reduce cooking time to 3 minutes


Recipe Source: Cooking Classy

Cream Cheese Filled Carrot Cake Muffins

You're looking at luxury in muffin form =). These are incredibly delicious muffins! I decided to create a new muffin recipe this week because my mom asked me to bring muffins to a brunch we are having for my brother this Easter Sunday. He recently returned from serving a two year LDS mission in Brazil so he is going to speak in church on Sunday and we are going to have a get together afterwards (if you are wondering what an "LDS mission" even is I love sharing what I believe so if you'd like to learn more about what I believe, and what my brother spent two years teaching, please follow this link here).

I hope you enjoy these delightful muffins, they are all the great things about carrot cake in muffin form,without waiting for a cake to cool and frosting it =). They would be great for an Easter brunch or any time you've got the craving for a delicious muffin or carrot cake. These muffins are a wonderful surprise to people. They think they are just biting into an ordinary cupcake only to find a spectacular, rich cream cheese filling that perfectly compliments the carrot cake muffins. Happy Easter everyone!  

Cream Cheese Filled Carrot Cake Muffins
Yields 12 muffins


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup granulated sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1/4 cup applesauce
2 large eggs
1 tsp vanilla extract
1 cup lightly packed, finely grated carrots, about 2 large carrots
2 Tbsp Raw Turbinado Sugar or Sanding Sugar, divided


Cream Cheese Filling:
8 oz cream cheese, softened (I softened in the microwave for 30 seconds on HIGH)
1/3 cup granulated sugar
1 tsp lemon juice
1/2 tsp vanilla extract


Directions:
Preheat oven to 375 degrees.  Line a muffin tin with paper liners.  In a mixing bowl, using an electric mixer, whip together cream cheese, 1/3 cup granulated sugar, lemon juice and 1/2 tsp vanilla on low speed until mixture is smooth, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside.  In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 tsp vanilla for 30 seconds.  Add in dry ingredients and mix just until combine.  Using a rubber spatula, fold in grated carrots.  
Fill paper lined muffin cups with an 1/8 cup muffin mixture (Note: it's important to keep these measurements even. Also, if you don't have an 1/8 cup measure out 2 Tbsp). Gently drop 1 Tbsp cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional 1/8 cup muffin mixture. Sprinkle each muffin evenly with 1/2 tsp Raw Sugar.  Bake 20 - 23 minutes until edges are lightly golden.  
If necessary, run a knife around the edges of the cupcakes to remove from pan (note: I haven't tried this yet but spraying the top of the pan with non-stick spray before baking may help muffins remove more easily). Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container.

Recipe Source: Cooking Classy

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting

I just can't get enough of the sugar cookie squares! Yesterday I was making the original Sugar Cookie Squares with Vanilla Frosting and was thinking of what other combinations would be good with these squares. The best that came to mind, these Sugar Cookie Squares frosted with decadent White Chocolate Raspberry Cheesecake Frosting. They basically melt in your mouth while the combinations of sweet yet tangy cream cheese with natural berry goodness tantalize your taste buds.  White Chocolate Raspberry Cheesecake is one of my favorite desserts so I thought this would be a great combination of cookie and cheesecake. Let me tell you it most definitely is!  The great thing about these is that you get the cheesecake flavors without waiting 9 hours for a cheesecake to bake then set in the refrigerator.  The cookie portion of this recipe is so incredibly simple, that is one other reason it's one of my favorites to do variations on.  I hope you enjoy this version as much as I do!

Also, this frosting would be incredible on a vanilla, chocolate or angel food cake, just keep in mind it has a slightly runnier consistency than your average butter cream frosting  so it not ideal for piping.

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting
Yields 24 squares


Ingredients:
1 recipe sugar cookie squares (cookie portion only, omit Vanilla Frosting), found here
White Chocolate Raspberry Cheesecake Frosting, recipe follows


Directions:
Prepare cookies according to directions listed and allow to cool completely.  Frost with White Chocolate Raspberry Cheesecake Frosting (note: for cleaner cutting, if desired, cover pan with plastic wrap and freeze bars for 15 minutes to help frosting set). Cut into squares and store cookies in an airtight container.


White Chocolate Raspberry Cheesecake Frosting


Ingredients:
6 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 cup white chocolate chips (or vanilla chips)
1 Tbsp cream
3 cups powdered sugar
3 Tbsp raspberry puree*


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese and butter until smooth and fluffy.  In a microwave safe bowl, combine white chocolate chips and cream, melt mixture in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend together with electric mixer until well combine.  Add in powdered sugar and mix until well blended.  Fold in raspberry puree.


*This is about 3/4 cup fresh or frozen raspberries processed in a food processor.  Note, if you are using frozen raspberries measure them before thawing, then thaw and process in the food processor.


Recipe Source: Cooking Classy

Easter Sugar Cookie Squares

Who says the Easter Bunny doesn't want cookies just as Santa gets each year too? Leaving cookies the eve before the holiday isn't just for Santa, let's not go ripping off the Easter bunny now =).  
Have I told you yet how much I love these sugar cookie squares? I make them on average about 2-3 times every month and I take them to nearly every family get together. It's funny, they are always the first thing to go at the get togethers, even beating out my white chocolate raspberry cheesecake. They are so loved by kids and adults alike. Its hard for me not to eat 3 at a time =). When I make them for my small family I always have to give some to the neighbors because these are dangerously delicious! They are so fun for holidays because you can switch up the frosting and sprinkle colors. I decided to up the frosting amount just a bit, to ensure there's enough for piping the diagonal lines on top so don't use the amounts for frosting listed in the original recipe, use the one listed below.  Have a great Easter everyone!

Easter Sugar Cookie Squares
Yields 24 squares


Ingredients:
1 recipe Sugar Cookie Squares, found here
1 recipe Vanilla Frosting, recipe follows (this is 1 1/2 original recipe)
Red, yellow and green food coloring
White sprinkles


Directions:


Prepare Sugar Cookie Squares according to directions listed and allow to cool completely.  Prepare vanilla frosting according to directions listed, then scoop out 1/3 of the vanilla frosting into a separate mixing bowl (about a heaping 1/2 cup).  Tint remaining 2/3 of the frosting with red and yellow food coloring (a 1:2 ratio, for every drop of red add 2 drops yellow), add food coloring and stir with a fork or electric mixer until desired orange color is reached.  Tint remaining 1/3 frosting with green food coloring until desired green color is reached.  
Spread orange frosting evenly over entire sheet of "cookie" then cut into squares (cookies).  Scoop green frosting into a Ziploc bag and seal bag. Then using scissors cut a tiny end off one of the edges of the Ziploc bag (start tiny when cutting because this will determine the size when piping, you can cut more after testing the size of the pipe, if desired.)  Then pipe diagonal lines in one direction over each cookie (see photos below), then repeat this processes making diagonal lines heading the opposite direction.  Outline the edge of each cookie with green frosting.  Sprinkle each cookie square with white sprinkles.  Store cookies in an airtight container.


Vanilla Frosting


Ingredients:
6 Tbsp butter, softened
3 cups powdered sugar
1 pinch salt
1/2 tsp vanilla extract
4 Tbsp half and half


Directions:
Combine all ingredients in a large mixing bowl and using an electric mixer, whip until well blended and fluffy (I used to do this in separate steps but I really don't think it's necessary).