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Chai Spice Spritz Cookies

Chai Spice Spritz Cookies

I am incredibly honored to be participating in the OXO Bake a Difference campaign for Cookies for Cancer again this year. OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in the month of September. In addition to these donations, OXO will also be donating 25 cents to pediatric cancer research when you all buy specially marked products as a part of their goal of raising up to $100,000 to Cookies’ for Kids Cancer! So after you guys read this post, it would be wonderful if you could click over the OXO website and purchase some of these special products. Just look for products with this green sticker:

Chai Spice Spritz Cookies

This year, I chose to make spritz cookies. I’ve never made them, but have always wanted to try them because of all of the fun shapes! My friends at OXO were so kind to send a fun little package to get me started including their fancy cookie press and some great spatulas!

Chai Spice Spritz Cookies

I’m a big fan of chai anything. Chai tea lattes are a definitely favorite drink of mine! I recently realized that I have only had about two chai recipes on this blog! What’s up with that? This had to be fixed so I decided to make some chai spice spritz cookies! I was actually surprised how easy these were to make. The cookie press made it so simple and I could definitely see myself making more spritz cookies for the upcoming holiday season. These little chai spiced cookies are perfect for the fall with a cup of coffee or tea. I know a lot of people like to decorate their spritz cookies, but I decided to leave these plain because I thought they were plenty cute on their own! You could certainly do some icing if you wanted to though!

Chai Spice Spritz Cookies

Flashback Friday: Mexican Chicken Bake

Mexican Chicken Bake

I call this dish Mexican Chicken Bake, but I also like to call it “Single Lady Dinner” because that’s what I used to call it. Back in the day before my now-husband and I moved in together, I made this at least once a week. First, the ingredients are not very expensive. And second, it gave me a hearty and healthy meal with lots of leftovers so I didn’t have to cook every night! And then I completely forgot it even existed until I was flipping through some old posts and was all like, “Ohhhhh mannnn, I gotta make that one again!”. This is another one of those recipes that I can make on a Sunday and then pack into individual containers for work lunches during the week.

Cinnamon Roll Oatmeal

Cinnamon Roll Oatmeal

A couple of weekends ago, I woke up really wishing we had a big batch of cinnamon rolls for breakfast. But I didn’t feel like putting in all of the work to prepare them so instead I mixed up a batch of cinnamon roll oatmeal! Surprisingly enough, it totally satisfied my craving and it was like heaven in a bowl. I wasn’t sure how oatmeal could satisfy a craving for a cinnamon roll, but this definitely did the trick and best of all, I had it all done in about 15 minutes!

Cinnamon Roll Oatmeal

Flashback Friday: Chicken Pepperoni-Marinara

Chicken Pepperoni-Marinara

We eat a lot of chicken in this house. I’m a big fan of the organic packs at Costco. Having a lot of chicken in the freezer means we typically have chicken 2-3 times a week. This also means that chicken can get reallllly boring. We tend to fall back on just grilling it. And that’s when Flashback Fridays really step in to save the day because I can look through the blog and rediscover some really yummy recipes that I have completely forgotten about to change things up a bit!

Nibblies

1. When I wake up in the morning these days, I am usually starving. So for breakfast, I have an epic bowl of cereal. And I mean embarrassingly epic. My husband makes fun of me every morning for this. The bowl is pretty much filled to the top and then there is a pile of blueberries on top. I mostly just eat plain Special K so it could be worse, right?!

2. I am really looking forward to fall tv starting back up. We’ve been in a tv rut. We tried watching Doctor Who on Netflix, but just aren’t feeling it. Too many robots. We got to the middle of season 2 (starting from 2005) and just can’t get into it. I know so many people rave about it, but am I missing something?

Iced Raspberry Coffee

Iced Raspberry Coffee

So…coffee. Being pregnant, I really try not to drink too much caffeine, but who says I can’t make a fancy coffee drink for my family and friends that stop by?! I’ll make a decaf version for myself. Since it’s been so hot outside, hot coffee just doesn’t sound too great. Enter Starbucks Iced Coffee- Brewed to Personalize, the newest iced beverage from Starbucks that is all about personalization right at home!

Iced Raspberry Coffee

I’m big on making my own special drinks at home. It saves both time and money! I’ve shared some of my favorite homemade coffee creamers before, but I also like to make homemade syrups. They are so simple to make and can really kick up your morning coffee! Berries have been so perfect this summer and I had a big batch of fresh raspberries that I didn’t want to go bad so raspberry syrup it was!

Starbucks Iced Coffee- Brewed to Personalize comes in a few varieties: Unsweetened, Lightly Sweetened, and Caramel. I actually prefer the unsweetened version. I like that it gives me a blank canvas to create my own iced coffee flavors! And best of all is that I don’t have to dirty my coffee pot and it’s all ready to go. I just fill a glass with ice, pour, and mix! I can switch up my creamers and syrups every week to keep life interesting and to keep guests happy! I have to say though, this iced raspberry coffee is perfect for the summer!

Iced Raspberry Coffee

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Iced Raspberry Coffee

Prep Time: 15 minutes

Ingredients:

For the raspberry syrup:

  • 1 cup fresh raspberries
  • 3/4 cup sugar
  • 3/4 cup water

For the iced raspberry coffee:

Directions:

  1. To make the raspberry syrup, place the raspberries into a blender or food processor. Blend until smooth. Pour the puree through a fine mesh sieve. Discard the solids. Pour the strained puree into a small sauce pan and heat over medium heat. Stir in the water and sugar until well-combined. Bring the mixture to a light boil. Lower the heat and simmer for another 4 minutes or so. Remove from the heat and let cool. The syrup should thicken as it cools. Store in a jar or container in the fridge.
  2. For the coffee, you can use any amount or ratio of ingredients that you prefer to make your perfect iced raspberry coffee! Just pour the coffee, milk, and raspberry syrup into a glass or shaker and stir or shake to combine. Pour over ice and drink!

Iced Raspberry Coffee

Disclaimer: This post is sponsored by Yummly and Starbucks. I was asked to try some of the Starbucks Iced Coffee Brewed to Personalize product. All opinions in this post are my own.