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ALMOND MONSTER COOKIES

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My Dietary Changes

I’ve been making some changes in my day-to-day eating habits… again. I promise the end result in this post is a recipe for my incredible Almond Monster Cookies but hear me out on the journey. If you’ve been following me for very long, you might know that I was vegetarian for a while. There is so much that I love about a vegetarian diet but right now, it just isn’t realistic for me. If you’re curious, about the details, you can read more here. Family members of mine recently changed their diet to include gluten-free, dairy-free, and intermittent fasting. I know that intermittent fasting is not something I want to follow but their changes got me thinking and exploring. I’ve been curious about anti-inflammatory foods for a long time and have been reading up on some beginner level information. I certainly don’t claim to have a background in nutrition or medicine. Please don’t look to my choices as any type of advice or expert recommendation. I am simply sharing what is currently working for myself. Right now, I am significantly reducing gluten, dairy, and caffeine in my diet. As I do not have a true allergy to any of these items, I am not holding a strict elimination of these items.

Four rows of cookie dough balls on a tray with a scooper of dough above it.

What I’m Noticing

That Almond Monster Cookie recipe is still coming. First, let’s talk about what I am noticing most by reducing gluten, dairy, and caffeine. An INCREASE in energy. That’s right, more energy with less caffeine! It seems almost counterintuitive but it is a remarkable change. I have an easier time waking up in the morning. My energy maintains throughout the day rather than crashing once the coffee wears off. The other big difference I’m noticing is reduced puffiness under my eyes. I’m not talking slight puffiness from not sleeping well, I’m talking significant puffiness for which I’ve seen multiple doctors for. My docs have happily offered me lots of allergy meds and even botox type of injections. Not one of them ever mentioned diet change to me. I am so thankful to say the puffiness under my eyes has reduced significantly. No it isn’t completely gone, but I’m not self-conscience about it like I have been for a few years now.

Tray of monster cookies with three small plates, each with a cookie on it.

Challenge Accepted

Alright, let’s get down to the Almond Monster Cookies – that’s really why you’re all here, right?! I’m sure many of you have at least tried a gluten free and/or dairy free dessert at some point. You know how bad that experience can be. Listen, I love baked goods and I am not willing to completely give them up. You know what? I’m also not willing to give up quality flavor or texture in those baked goods. In other words, I’m up for the challenge of creating fantastic gluten-free, dairy-free dessert options. These Almond Monster Cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie. Give these a try and tell me, do you miss the gluten? I think you’ll be too busy reaching for a second cookie to even reply here.

Large cookie in the palm of a hand.
Tray of monster cookies with three small plates, each with a cookie on it.

Almond Monster Cookies

Sarah Baade
These almond monster cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 ½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable shortening (butter flavored)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup creamy almond butter
  • 1 ½ cups old fashioned oats
  • 1 cup mini chocolate chips
  • 1 cup plain m&m candies
  • ½ cup almond slivers

Instructions
 

  • In a medium mixing bowl, whisk together almond flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together shortening, brown sugar, and sugar.
  • Beat eggs and vanilla into sugar mixture.
  • Mix in almond butter.
  • Gradually mix in dry ingredients.
  • Stir in oats, chocolate chips, m&m's, and almond slivers.
  • Cover and chill dough for a minimum of 1 hour.
  • Preheat oven to 350°F.
  • Roll dough tightly into golf ball sized balls and space out six on a parchment lined baking sheet.
  • Bake 18-20 minutes or until cookies are golden in color.

Notes

  • If you are baking these for someone who has a gluten allergy, please be sure to use gluten-free certified products.
  • I used an ice cream scoop to make it easier to get the dough into such a large ball.
  • I have made this dough up to 2 days ahead of when I planned to bake the cookies. Just be sure the bowl is covered with a lid or plastic wrap so it doesn’t dry out.
Keyword Almond Cookies, Almond Monster Cookies, GF Cookies, Gluten Free, Homemade Cookies, Monster Cookies

DARK CHOCOLATE TAHINI FUDGESICLES

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Summer Treats

We are in full on summer mode which means heat and humidity. Hello, Texas! Summer also means looking for ways to stay cool. We’ve been spending a lot of time at a neighborhood pool this year. Swim lessons and meeting new friends have been exhilarating after so much isolation amid the pandemic. However, pool time is challenging for us to squeeze in on the weekdays. With full time work and school plus an early bedtime for our girl, we need other ways to cool off Monday – Friday. Our alternative for keeping cool? Eating popsicles, of course! To be more specific, we are diving face first into these new Dark Chocolate Tahini Fudgesicles.

Hand holding a fudgesicle with a bite taken out of it.

Just A Twist

Don’t get me wrong, I love a classic fudgesicle. It’s nostalgic and delicious. But, I also love putting my own twist on recipes. It keeps things interesting when I’m creating new posts for you all. It also gives you something you can’t find in a store. You can easily buy a classic fudgesicle at any grocery store. But dark chocolate tahini fudgesicles are only going to happen in your own kitchen. Grab your popsicle molds, friends. This recipe has fewer than ten ingredients and you can mix them together in ten minutes or less. The hardest part will be waiting for them to freeze. The nutty flavor of tahini combined with the richness of dark chocolate gives you the twist you didn’t even know you were looking for.

Tray of fudgesicles.
Hand holding a fudgesicle with a bite taken out of it.

Dark Chocolate Tahini Fudgesicles

Sarah Baade
The nutty flavor of tahini combined with the richness of dark chocolate gives a new take on the classic fudgesicle.
Print Recipe Pin Recipe
Course Dessert
Servings 6 Fudgesicles

Ingredients
  

  • ½ cup dark chocolate chips
  • ¾ cup tahini
  • ⅓ cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon cocoa powder
  • 1 ¼ cups milk (I used almond milk)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • In a medium pot, over low heat, stir together chocolate chips and tahini until melted and smooth. Be sure to scrape sides and bottom of pan as needed.
  • Stir in sugar, corn starch, and cocoa powder until combined.
  • Stir in milk, salt, and vanilla. Continue stirring until mixture just begins to simmer.
  • Remove mixture from heat and carefully pour into popsicle molds. **If you are using plastic popsicle molds, let mixture cool before pouring.
  • Freeze for a minimum of 4 hours or until frozen (I typically freeze overnight).
Keyword Dark Chocolate, Dark Chocolate Tahini Fudgesicles, Fudgesicle Recipe, Fudgesicles, Homemade Fudgesicles, Tahini

Looking for more cool treats?

Cherry Limeade Popsicles

Lemon Delight

EASY SHRIMP GNOCCHI

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Bright Flavors

I have been craving bright, fresh flavors lately and this Easy Shrimp Gnocchi is the exact answer to my cravings. I know we all hate it when a food blogger says “you probably have all the ingredients in your pantry right now.” So, I’m not going to take it that far. But… this dish was created from ingredients that I buy routinely. I might not have each item in the kitchen at all times, but I shop these items on the regular. I love cooking like this because it feels less wasteful. I’m not shopping for unique ingredients that I might not use up. I’m not spending money beyond my typical grocery budget. These ingredients are easy to find and familiar to my family.

Pan of gnocchi, vegetables, and shrimp.

Any Time Of Day

While I typically think of gnocchi as a dinner item, I actually love this Easy Shrimp Gnocchi as a brunch dish. Yes, you can still have this for dinner but hear me out. The bright lemon flavor along with the spinach and tomatoes just scream brunch to me. To really put it over the top into brunch mode, add a fried or soft boiled egg to your bowl. So. Dang. Good! Keep in mind, this dish is light in flavor but also, the servings are moderate in size. In other words, you won’t be able to feed a crowd with this one unless you double the recipe. Whether you’re eating this for brunch or dinner, personally, I love this dish paired with a glass of white wine.

Blue bowl filled with gnocchi, shrimp, and vegetables.
Blue bowl filled with gnocchi, shrimp, and vegetables.

Easy Shrimp Gnocchi

Sarah Baade
This shrimp gnocchi has bright, fresh flavors and comes together easily in one pan.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dinner
Servings 4

Ingredients
  

  • 2 tablespoon olive oil, divided
  • 16 oz dry gnocchi (shelf stable)
  • 1 medium shallot, chopped
  • 2 cloves garlic, minced
  • 2 large handfulls fresh baby spinach
  • 10 oz small sweet tomatoes, halved
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ teaspoon red pepper flakes
  • 1 lb raw shrimp, peeled and deveined
  • salt & pepper to taste
  • optional topping: shredded parmesan cheese

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet, over medium heat. Add gnocchi and cook until it starts to turn golden brown, approximately 7 minutes.
  • Add remaining 1 tablespoon olive oil, shallots, and garlic. Cook an additional 2 minutes.
  • Add spinach, tomatoes, lemon zest, lemon juice, and red pepper flakes. Cook until spinach is wilted.
  • Push all ingredients to one side of the pan. Add shrimp to other side of the pan, turn shrimp as needed until cooked through. Add salt and pepper to taste.
  • Toss shrimp with all other ingredients in the pan. Serve warm, topped with parmesan if desired.
Keyword Easy Shrimp Gnocchi, Gnocchi, One Pan Meal, Shrimp

Looking for more summer recipes?

Panzanella Summer Salad

Sober Sangria

Rainbow Fruit Salad

LEMON CRINKLE COOKIES

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Challenging Month

March brought more blogging challenges than I’ve had in a while. As with many aspects of life, there are seasons of smooth, easy success. And then there are seasons where it seems like absolutely nothing is working. Last month, I had fail after fail after fail. I always have a running list of recipe ideas. I assign a few ideas to each month in my calendar to keep me going on new recipes and posts. With a goal of accomplishing a few new recipes each month, that list is essential. So during the month of March, I hit that list like I normally would. But this time, nothing was working out. I tested recipe after recipe and in the end, I only succeeded in getting one new post up on this site (here’s looking at you, Green Pea Hummus). Where does a food blogger go from here? You keep trying. Plain and simple, you keep going. And my next move was turning lemons into… cookies. To be honest, even this recipe for Lemon Crinkle Cookies took more trial and error than I prefer. But, I have to say, all of that effort has paid off and I am incredibly happy with these cookies!

Gold rack with powder sugared yellow lemon cookies.

Sweet Success

These Lemon Crinkle Cookies are a great balance of sweet, bright lemon flavor without being tart – the perfect lemon cookie. While creating this recipe, the first batch actually went straight into the garbage. Yes, it was that bad! But the potential was there. I love lemon desserts and I don’t give up easily. So, I tweaked and adjusted and then… success! I could eat an entire batch of these. I won’t, but I could. What do you do with extra cookies? I am a fan of freezing cookies but we don’t have room in our freezer right now. Instead, I brought these cookies to work and I’m so glad I did. I love sharing treats but I also appreciate getting honest feedback on new recipes. The praises were high on this one. I mean “these are my new favorite cookies” is not something I take lightly. Or how about “best cookies ever” as an unprompted review? Give these Lemon Crinkle Cookies a try for yourself and let me know what you think!

Gold rack with powder sugared yellow lemon cookies.
Gold rack with powder sugared yellow lemon cookies.

Lemon Crinkle Cookies

Sarah Baade
These lemon crinkle cookies are a great balance of sweet, bright lemon flavor without being tart – the perfect lemon cookie.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 3.5 dozen

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1½ cups sugar
  • 3 large eggs
  • 1 Tablespoon lemon zest
  • 2 Tablespoons fresh squeezed lemon juice
  • yellow food coloring
  • 1 cup powdered sugar for rolling

Instructions
 

  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar.
  • Mix eggs, zest, and lemon juice into butter and sugar.
  • Gradually stir dry ingredients in.
  • Stir food coloring in a drop or two at a time, until you reach the desired brightness of yellow.
  • Chill dough for a minimum of 1 hour. Can be chilled overnight.
  • When ready to bake cookies, preheat oven to 350℉ and line baking sheet with parchment paper.
  • Roll dough into tablespoon sized balls then roll in powdered sugar until fully covered. Place on prepared baking sheet, 3 inches apart. Bake 10 minutes.
  • Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Keyword Cookies, Lemon Cookies, Lemon Crinkle Cookies

Looking for more citrus based recipes?

Orange Spiced Monkey Bread

Five Spiced Citrus Salad

Key Lime Sugar Cookies

GREEN PEA HUMMUS

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Needing Those Greens

I was chatting with a friend about gardening and cooking the other day. More specifically, we were discussing all the nutrition green vegetables can provide. And yet, we tend not to get enough of them. The irony is that, as I look around the produce section of my local grocery store, I see more green veggies than any other color. It should be easy to accomplish but I think we just tend to get tired of eating the same things in the same old ways. So our conversation ended with me feeling inspired. Honestly, I’ve been wanting to do a monochromatic post for a while and this seems like the perfect opportunity. So here we go, green pea hummus accompanied here by tons of fresh green vegetables.

Dish of green pea hummus surrounded by green vegetables.

The Mash Up

My family eats a ton of hummus. I’m confidant we could consume a bulk sized tub in a flash. The only reason we don’t buy it in huge tubs is because we love to change up the flavor. Now, also thinking about vegetables, my daughter’s favorite happens to be green peas. Why not combine these two foods into a delicious green pea hummus? Also, why not dip lots of other green veggies in it for an afternoon snack? I can’t lie, my husband was hesitant when I came to him with this recipe. However, I completely won him over when he took his first bite. That mission of eating more green vegetables was easily accomplished here. This green pea hummus has a slight sweetness to it with a balance of fresh lemon juice and salt. It really is a great dipping hummus. But, I’m also all about this green pea hummus as a sandwich spread.

Dish of green pea hummus surrounded by green vegetables.

Green Pea Hummus

Sarah Baade
This slightly sweet green pea hummus is perfect for dipping veggies and crackers or spreading onto a sandwich.
Print Recipe Pin Recipe
Course Snack

Ingredients
  

  • 15oz canned chickpeas, drained and rinsed
  • ½ cup frozen or fresh green peas
  • ⅓ cup olive oil
  • 2 Tablespoons tahini
  • 2 Tablespoons fresh lemon juice

Instructions
 

  • Place all ingredients in a food processor or blender and blend until smooth. You may need to scrape the sides of the processor partway through in order to fully incorporate the ingredients.
  • Enjoy as a dip for veggies, pretzels, pita chips, etc. or as a spread for sandwiches.
Keyword Green Pea Hummus, Homemade Hummus, Hummus

Looking for more hummus recipes? Check out this Lemon Hummus or Jalapeño Hummus.

HOT CHOCOLATE MIX

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Cold Weather Days

I have spent time in cold places. Several years, in fact. Growing up in Kansas, we would see snow a few times each year. Grad school in Buffalo, NY felt like winter would never end. Living in Colorado still brought plenty of snow but it would melt pretty quickly. San Antonio? We rarely get snow here. But here I am, texting snow pictures to family and friends and quickly going through all of our hot chocolate mix. The South isn’t built to handle the cold and snow. It broke down the power infrastructure to the point that much of the state (not just the city, but the entire state) has had power outages for three days. Even as I sit here writing this, I’m expecting the power to go out again at any moment. This is not something I ever expected to deal with in South Texas.

Overhead view of a mug of hot chocolate and marshmallows next to a bowl of hot chocolate mix and a bowl of marshmallows.
Coping With The Cold

Admittedly, my family has had it better than most. We have a gas fireplace which normally doesn’t get much use but has thankfully still been functional without power. We also have a gas stovetop so I’ve been able to light that up with a lighter and still cook for the family. Did you know you can cook chicken nuggets on your stovetop? Turns out, they are delicious that way! We managed to save most of our food from spoiling by putting it outside in the freezing cold temperatures. We also have ample supply of hot chocolate mix. Truthfully, when I initially made this mix, I wasn’t sure how quickly we might go through it. A week ago, we were hitting nearly 80℉ – who drinks hot chocolate when its that warm out? But here we are, warming ourselves from the inside out with lots of hot chocolate as we sit near the fireplace. As I look out the window, I see that snow has started coming down at a pretty good pace again. Honestly, I’m over it. But at least I know we can snuggle up together with mugs of hot chocolate in our hands.

Overhead view of a mug of hot chocolate and marshmallows next to a bowl of hot chocolate mix and a bowl of marshmallows.

Hot Chocolate Mix

Sarah Baade
This mix is very easy to make and will keep the whole family warm during those cold winter days.
Print Recipe Pin Recipe
Course Drinks
Cuisine American
Servings 17 servings

Ingredients
  

  • 1½ cups dry milk powder
  • 1 cup powdered sugar
  • 1½ cups cocoa powder
  • ¼ cup powdered vanilla creamer
  • Optional toppings: marshmallows; whipped cream

Instructions
 

  • In a large bowl, stir together all ingredients until well combined.
  • Mix ¼ hot chocolate mix with 8oz hot water or milk. Stir until mix is fully dissolved. Add toppings as desired.
  • Store mix in an air-tight container.

Notes

If your cocoa powder has clumps, sift it into the bowl rather than just adding it in as is.
Keyword Chocolate, Hot Chocolate, Hot Chocolate Mix, Hot Cocoa, Hot Cocoa Mix

Wanting a treat to serve with this hot chocolate? I’ve got you covered. Check out my recipe for Fudgy Brownies. This is the perfect pairing for any chocolate lover.

FUDGY BROWNIES

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The Fudgy Brownies Journey

All my life I was making brownies out of a box mix. And I was content with it, until I wasn’t. A couple of years ago I made a box mix that was dull, flavorless, and more cake-like than true brownie texture. I didn’t even really want to serve them to my friends but that was all I had time for that day. Maybe it was the brand or type of mix that I bought that was the problem. I suspect it is actually just that I have higher expectations of baked goods. So I began the process of creating my own recipe. I bake everything else from scratch, why should fudgy brownies be the exception??

Brownies on a white background.

The Challenge

As it turns out, fudgy brownies are actually a huge lesson in chemistry. I did not study chemistry of any sort in college, certainly not food related chemistry. So, when my first attempt at my own fudgy brownies failed, I began to research. You’d be surprised how little information there is out there on how to get that shiny, flaky “skin” that we all love to see on top of our brownies. Without finding much info online, I have modified, adjusted, and tested several versions of brownies. Each version has been delicious. The asthetic has just been off from what I want.

Brownies on a white plate and white background.

The Answer

As I was about to finalize my recipe, a friend shared a YouTube video with me. She didn’t know I had been working on this recipe for a year and a half. A delicious, chocolate filled year and a half. This video explained what I was trying to figure out. That flaky shine on top of brownies is related to the sugars being fully coated in fat. I altered my recipe again… and again. As I sit here typing, I literally have four slightly different batches sitting on my counter. What I’ve determined is that the a super high gloss shine is achievable. I can almost see my reflection in one batch but it doesn’t taste as good. The ultimate balance is a light, flaky shine on top while maintaining that fudgy, rich chocolate in the middle. So here it is, my labor of love, my fudgy brownies recipe. Enjoy!

By The Way…

My favorite pairing with these Fudgy Brownies is my No Churn Chocolate Chunk Coffee Ice Cream. Go ahead and try it, and let me know if you agree 😉

Brownies on a white plate and white background.

Fudgy Brownies

Sarah Baade
Rich chocolate flavor with that classic flaky shine on top. You'll never reach for a box mix again.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • Electric mixer. Ideally, a stand mixer is best for this recipe.

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup powdered sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional but adds richness to the chocolate flavor)
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350℉.
  • In a large mixing bowl, cream together butter and sugar. Scrape sides of bowl as needed. When you think you have it fully combined, scrape the sides again and continue beating the mixture for a few more minutes.
  • Add powdered sugar to the butter mixture. Start mixing on low so the powdered sugar doesn't fly out of the bowl. Gradually increase speed of mixer and beat until mixture is light in texture and almost white in color. (I use a stand mixer and let it run at the second highest setting while I prepare the next ingredients.)
  • In a microwave safe bowl, melt chocolate chips in microwave. Stir every 30 seconds in order to not burn the chocolate. Once fully melted, set aside to cool slightly.
  • In a medium mixing bowl, sift together flour, cocoa powder, espresso powder, and salt. Set aside. (Don't skip sifting. This prevents you from having clumps of cocoa powder in your brownies.)
  • Add eggs and vanilla to butter mixture and begin mixing at low setting.
  • While continuing to mix butter and eggs, add melted chocolate. Beat on medium speed until fully combined. Scrape sides of bowl as needed.
  • With a sturdy wooden spoon or spatula, gradually stir dry ingredients into mixture.
  • Spread brownie batter into greased 9×13 baking pan. Bake 30 minutes or until test toothpick come out almost clean (you want to see a few bits of slightly undercooked batter on the toothpick).
Keyword Brownies, Fudgy Brownies, Homemade Brownies

Looking for additional dessert recipes? Try these Peanut Butter Cut-Out Cookies or Chocolate chip Cookie Bars.

SHREDDED CHICKEN TACOS

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Adapting

My “day job” has been particularly hectic lately and, if I’m honest, I’m worn out. On the one hand, I’m thankful to be busy. I don’t actually like having much down time at the office. On the flip side, there are days when I feel like I’m barely keeping up. Have you ever had one of those weeks where you don’t even feel like you have time for a bathroom break? That’s where I’m at. While we’re all tired of the phrase “new normal”, that is exactly what I’m adapting to. I’m viewing it as a learning curve. Added tasks to the day-to-day are really just a matter of time management. I’m learning how to multitask and prioritize in new ways. Once I get the hang of it, I’m sure I’ll be even more efficient than ever.

All Hand On Deck

When work gets crazy, my time at home becomes even more valuable. The last thing I want is more work as we get home from work and school. Yes, chores need to be done and meals need to be cooked but I still want to have time to relax with my family. We accomplish this in two ways. First off, we all pitch in on the chores. Even our four year old can help empty the dish washer or toss laundry in the wash. Secondly, we are intentional about choosing easy to cook meals. My husband and I take turns with meal planning and cooking. Weeknight meals are typically just a simple protein with a vegetable of some sort as the side dish. My husband tends to grill and I tend to do sheet pan dinners or slow cooker meals. Once again, our daughter helps out where she can. She might help season the vegetables or she might just set the table for us.

Shredded Chicken Tacos (a slow cooker meal)

As I’ve been exploring more slow cooker meals, I remembered a recipe my brother and sister-in-law used to make for shredded pork. I’ve adapted the recipe into my own shredded chicken tacos by using my usual taco seasonings. I also opted for chicken as we are more likely to have that on hand in our freezer. I’ve been making this on the weekends so that I can have leftovers for lunch during the week. This shredded chicken is delicious in tacos (as I’ve written it up here) but it is really more versatile than that. You could put it on a baked potato, in sandwiches, on nachos, or make a rice bowl with it. Frankly, it is even tasty on its own, cold or warm. I’m excited to see what you end up doing with this recipe.

Shredded Chicken Tacos

Sarah Baade
This chicken is made in a slow cooker which means it is incredibly easy to make. Wrap it up in a tortilla with your favorite toppings for a delicious taco meal.
Print Recipe Pin Recipe
Course Dinner
Cuisine Mexican
Servings 12 Tacos

Equipment

  • Slow Cooker

Ingredients
  

  • 2 lb boneless, skinless chicken breast
  • 10oz can Rotel
  • juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1½ teaspoons paprika
  • 1½ teaspoons chili powder
  • 12 tortillas
  • Optional toppings: spicy cole slaw (see next recipe), avocado, sour cream, cilantro

Instructions
 

  • Place chicken in bottom of slow cooker then top with rotel, lime juice, and all spices.
  • Cook on high for 4 hours or until chicken is cooked through and easily starts to pull apart.
  • Move chicken from slow cooker to a large serving dish (keeping as much of the rotel and seasoning on it as possible) and shred with two large forks.
  • Serve in tortillas with desired toppings.
Keyword Chicken Tacos, Crock Pot Meal, Shredded Chicken Tacos, Slow Cooker, Slow Cooker Meal, Tacos

Spicy Coleslaw

Sarah Baade
Print Recipe Pin Recipe

Ingredients
  

  • 7oz shredded cabbage or coleslaw blend
  • 5oz plain greek yogurt
  • 2 teaspoons sriracha (more or less depending on how hot you want it)
  • juice of ½ lime
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions
 

  • Stir all ingredients together in a small mixing bowl until cabbage is evenly coated.
  • Serve on shredded chicken tacos.
Keyword Coleslaw, Spicy Coleslaw

Looking for more taco recipes?

Try my Sheet Pan Veggie Tacos or my Cauliflower Tacos.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING

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Muffin Memories

Blueberry muffins with streusel topping always seemed so fancy to me as a kid. What in the world was that magical topping? Why didn’t we get this topping on the muffins we made from a box mix? I recall blueberry muffins being something we ate on special occasions, like on Christmas morning. Always made from a box mix. And I loved them. In short, those muffins were something special and yet I still longed for that streusel topping. Friends, this was the 80’s and streusel seemed fancy. Today, you can get a box mix that includes a streusel topping and I will never judge you for making those. I get it. Busy lives need simple solutions. But I promise you, the homemade version is also very doable.

Dark gray tray of blueberry muffins with extra blueberries on the tray.

That Homemade Touch

Now that I’m an adult and the primary cook in the household, I find little ways to treat myself. One of the ways I treat myself is with homemade muffins. Yes, I still make a boxed mix on occasion but homemade always tastes better and don’t actually take much longer to make. I use frozen blueberries because they aren’t as delicate as fresh and don’t streak juice throughout the muffins. As for that *magical* streusel topping? Turns out it is quite easy to make! In fact, I might never make another muffin recipe without it. There is something about that crunchy, sweet topping that I can’t resist. With blueberry muffins being such a strong memory of childhood, I knew I needed to start here. Classic blueberry muffins with streusel topping. These make you feel like you’re eating something from your favorite corner bakery without actually having to leave the house.

Dark gray tray of blueberry muffins with extra blueberries on the tray.
Dark gray tray of blueberry muffins with extra blueberries on the tray.

Blueberry Muffins with Streusel Topping

Sarah Baade
Classic blueberry muffins with a light streusel topping.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins

Ingredients
  

Blueberry Muffins

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup frozen blueberries

Streusel Topping

  • ⅓ cup all purpose flour
  • ⅓ cup brown sugar, packed
  • 3 Tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions
 

For the Muffins

  • Preheat oven to 350°F and place paper liners in muffin tin.
  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar.
  • Mix eggs and vanilla into butter mixture.
  • Stir in half of the dry ingredients, then all of the milk, then the rest of the dry ingredients until just combined.
  • Gently fold frozen blueberries into the batter.
  • Pour batter into prepared muffin tin.

For the Streusel Topping

  • In a small mixing bowl, stir all ingredients together. Sprinkle mixture over muffins.
  • Bake 35 minutes or until a test toothpick comes out clean.
Keyword Blueberry, Blueberry Muffins, Blueberry Muffins with Streusel Topping, Breakfast, Easy Breakfast, Easy Recipe, Homemade Muffins, Muffins, Streusel Topping

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TOT TOPPED SHEPHERD’S PIE

by 4 Comments

Changes To Our Meals

We all know life has changed over the past year. Okay, that is an understatement but I know I know need to go into all of the ways life has changed. I want to tell you how my family’s dinners have changed. Prior to Covid-19, my family and I focused on plant based options most days of the week. We still included meat of one sort or another a couple of times per week but most of our dinners were vegetarian or even vegan. When we started ordering our groceries online for curbside pick up, things changed for us. Being able to stop by the store on the way home from work/school, kiddo in tow, became something we are less comfortable with. Picking up groceries only every other week means relying more on foods that store well longer term (hello freezer!). Long story short, we’ve started eating more meats because they are easy to store in the freezer long term. As our eating habits change, it only feels right to shift the blog as well. My first beef based recipe for you is Tot Topped Shepherd’s Pie.

Wooden spoon with a scoop of tater tot shepherds pie and a white casserole dish with tater tots in the background.
Tot Topped Shepherd’s Pie

In addition to introducing more meats into our diet, we are focusing on smaller dishes to accommodate our small family without having excessive leftovers or waste. I recently saw this idea of topping a shepherd’s pie with tater tots and I knew I needed to make my own version of this. I love a traditional shepherd’s pie and even have a plant based, Baby Bella Shepherd’s Pie on here. But my least favorite part of making the traditional version is the mashed potatoes. The peeling, cutting, boiling, and mashing of the potatoes seems to take forever. Worth it? Yes. Do I always have time for those steps? No. These tater tots save tons of time and give a slightly crispy texture that is a hit with my whole family. Added bonus? Tots keep in the freezer until you’re ready to make this dish (as do the ground beef and peas). Give this Tot Topped Shepherd’s Pie a go and let me know what you think of this new recipe!

Wooden spoon with a scoop of tater tot shepherds pie and a white casserole dish with tater tots in the background.

Tot Topped Shepherd’s Pie

Tater Tots make for a super easy topping on this cozy dish.
Print Recipe Pin Recipe
Course Dinner

Ingredients
  

  • 1 lb lean ground beef
  • 3 large carrots, cut into ¼" slices
  • ½ medium yellow onion, diced
  • 2 teaspoons minced garlic
  • 1 Tablespoon fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons all purpose flour
  • 1 cup frozen peas
  • 1 cup beef stock
  • 2 Tablespoons tomato paste
  • 1 package frozen tater tots

Instructions
 

  • Preheat oven to 400°F.
  • In a large skillet, over medium heat, brown ground beef. Drain any excess grease.
  • Add carrots to beef and cook 2-3 minutes.
  • Add onion and cook an additional 2-3 minutes.
  • Stir in garlic, thyme, salt and pepper.
  • Sprinkle flour over mixture and stir until evenly coated.
  • Add peas, beef stock, and tomato paste. Stir until paste is evenly distributed.
  • Transfer mixture into a greased 8×8 pan. Place tater tots on top of mixture in straight rows then bake for 25-30 minutes or until tots are golden. Serve warm.

Notes

Number of servings varies slightly based on who is eating. My family of three (two adults and one young child) managed to get two servings each. If feeding four adults, I would estimate four servings.
Keyword Casserole, Hot Dish, Shepherd’s Pie, Tater Tots, Tot Topped Shepherd’s Pie