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PEANUT BUTTER BLISS NO CHURN ICE CREAM

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Dessert vs Veggies

I’ve been spending a lot of time in the garden lately. It is such a beautiful distraction from the daily grind of work and laundry and lack of quality sleep. When I go out there, I feel like I’m in another world. I’m focused on something that brings me joy whether the plants flourish or fail. I daydream about all the potential these plants have and all the fresh produce I can use this summer. Until the garden is actually producing those veggies though, I am buying everything at the store. The comparison of a homegrown tomato vs store bought… well, you can’t even really compare. The color, the juiciness, the FLAVOR are all totally different. To be clear, I am thankful for every bit of food we can afford and have access to. However, with each watery tomato I grab from the store, I yearn more and more for the fresh garden variety. And in an effort to hold out for those fresh garden vegetables, I find myself opting for desserts instead of those watery tomatoes (or any other less flavorful veggie). I know it isn’t the healthy choice. But… it did bring me to this new recipe for Peanut Butter Bliss No Churn Ice Cream. So, don’t judge me, just enjoy the ice cream with me, lol!

Ice cream cone and scooper, each with a scoop of ice cream.

Bliss

Beauty is in the eye of the beholder. I feel like this is true for ice cream in addition to art (as I think that phrase was originally intended). To be fair, I wouldn’t have leaned toward peanut butt flavored anything a few years back. I’m not sure what has changed in the last several months but I’ve been enjoying several foods I didn’t want in the past. NO, I’M NOT pregnant, so let’s not even go there. Anyway, my new joy-giving ice cream is this Peanut Butter Bliss No Churn Ice Cream. A creamy base flavor of peanut butter with pieces of peanut butter cups and swirls of marshmallow cream. Those hints of chocolate and marshmallow are what really put it over the top for me. They are subtle but they both pair perfectly with the peanut butter. As usual, I’ve kept this recipe simple for you and made it a no churn ice cream. So, go grab your ingredients and your mixer, whip this up, and enjoy it with me as we wait for our gardens to grow.

Pan of ice cream with a cone and a scooper each with a scoop of ice cream.
Ice cream cone and scooper, each with a scoop of ice cream.

Peanut Butter Bliss No Churn Ice Cream

Sarah Baade
Creamy peanut butter ice cream with pieces of chocolate peanut butter cups and swirls of marshmallow cream.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 14 oz sweetened condensed milk
  • 1 cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup peanut butter cup candies (I used mini sized candies. You can use any size and cut them down into bit sized pieces)
  • marshmallow cream (I used about half of a 7oz jar but feel free to use more or less to your own liking)

Instructions
 

  • In a medium mixing bowl, stir together condensed milk, peanut butter, vanilla, and salt. Set aside.
  • In a large, chilled mixing bowl, beat heavy cream on high until soft peaks form.
  • Beat peanut butter mixture into whipped cream.
  • Stir in peanut butter cups.
  • Pour half of the mixture into a 9×5 loaf pan. Drop a few tablespoons of marshmallow cream into the pan and swirl with the ice cream mixture. Repeat this process with second half of ice cream and additional marshmallow cream.
  • Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Homemade Ice Cream, Ice Cream, No Churn, No Churn Ice Cream, No Churn Peanut Butter Ice Cream, Peanut Butter Bliss No Churn Ice Cream, Peanut Butter Ice Cream

Looking for additional Ice Cream Recipes?

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Blackberry Cheesecake No Churn Ice Cream

No Churn Chocolate Chunk Coffee Ice Cream

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

Looking for more easy breakfast recipes? I’ve got you covered…

Baked Oatmeal

Southwestern Hash Brown Waffles

Savory Spinach Turnovers

Pumpkin Spice Granola

Best Banana Bread

TOT TOPPED SHEPHERD’S PIE

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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

SLOW COOKER BLACK BEAN SOUP

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Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

There is a restaurant here in San Antonio that has amazing, smoky refried black beans. These are my absolute favorite beans. Ever. I love these beans so much that I could never try to actually replicate them. Instead, I’ve used those beans as inspiration. Have you ever used liquid smoke before? A little goes a long way but when you find the right balance, it can give a beautiful enhancement to the flavors of your dish. After creating this black bean soup, I am interested to see how else I can start using liquid smoke.

My family and I have found a new weekend routine where we schedule time to play outside. This might be riding our bikes through the neighborhood, running around on a playground, or hiking a nearby trail. By scheduling these activities, we are all committed to spend this time together, “no screens attached.” It has provided such an escape from all the stressors of the world. For those couple of hours, our only priority is having fun together. Pure joy. I’ve found that these activities can build up quite an appetite. With the cooler weather we’ve had lately, I love starting a slow cooker recipe in the morning and having it ready for when we get back home. So here, I have for you, my new slow cooker black bean soup recipe. Start it in the morning, go spend some time playing outside, and then enjoy a warm bowl when you get home.

Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

Slow Cooker Black Bean Soup

Sarah Baade
This soup is easy to make and has a warm, gentle smoky flavor to it. Delicious.
Print Recipe Pin Recipe
Course Dinner, Soup
Cuisine American
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb dry black beans, rinsed
  • 15oz can fire roasted diced tomatoes
  • 1/2 yellow onion, diced
  • 2 teaspoons dried Mexican oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 3 cups water
  • 2 teaspoons liquid smoke
  • Optional Garnishes: sour cream, avocado, green onions, crumbled tortilla chips

Instructions
 

  • Place all ingredients in slow cooker.
  • Cook on high for 6 hours or until beans are tender.
  • Serve with garnishes as desired.
Keyword Black Bean Soup, Black Beans, Slow Cooker, Slow Cooker Soup

Looking for more soup recipes?

Barley Soup

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PEPPERMINT COCOA COOKIES

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December can only mean one thing when it comes to food blogging… COOKIES! Over the years, I’ve done more Christmas cookie baking days and cookie exchanges than I can count. These traditions are fun, right? And they truly bring joy. Joy that tastes delicious, and sweet, and comforting. So many of us have memories of a grandparent or a parent making a certain favorite cookie. No matter how old I get, I will always feel nostalgic love for a chocolate crinkle cookie (in my family, we call it a chocolate Kringle cookie) because that’s what tastes like home so to speak. In a year when many of us can’t be near our families for the holidays, we can at least come together over holiday cookies. Perhaps you and your mom make the same traditional recipe on the same day this year? Or maybe you video chat with your brother as you both try a new cookie recipe? Let’s make cookies together this year even if we still aren’t close enough to hug.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.

I’ve had chocolate on the brain lately, brownies specifically, actually. However, brownies don’t scream Christmas to me. With that in mind, I converted a brownie recipe I’ve been working on and turned it into a holiday cookie. My husband loves peppermint with chocolate (frankly, I do too) and so this peppermint cocoa cookie was born. To keep things festive, I used actual peppermint candies for this recipe rather than peppermint extract. I hope you’ll think of your family and holiday traditions as you dive into these cookies.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.
White background with chocolate cookies surrounded by red and white peppermint candy pieces.

Peppermint Cocoa Cookies

Sarah Baade
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cups semi-sweet chocolate chips, melted
  • 1/2 cup vegetable oil
  • 1 teaspoon instant espresso powder (optional but add richness to the chocolate flavor)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 5 oz starlight mint candies or candy canes, broken into small pieces

Instructions
 

  • In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
  • In a large mixing bowl, mix together sugar, melted chocolate, vegetable oil, espresso powder and vanilla.
  • Stir in eggs one at a time.
  • Gradually stir in dry ingredients.
  • Stir in broken candy pieces.
  • Chill for 30 minutes.
  • Preheat over to 350°F.
  • Form cookie dough into walnut sized balls and place on parchment lined cookie sheet, 2" apart.
  • Bake 13-15 minutes.

Notes

*I did not have any marshmallow fluff on hand when I made these but I think it would be great for turning these into a sandwich cookie.
Keyword Chocolate, Cookies, Peppermint, Peppermint Cocoa Cookies