Happy kitchen accidents are truly one of the best things in the world. Case in point, these tripe chocolate cookies. I needed to bring a dessert to a work party last month and forgot to pick up ingredients at the store to bake something. So, I looked through my pantry and realized I had all the ingredients I would need for some cookies. I was going to make my favorite chocolate chip cookies, but wanted to try something a little more decadent too. Adding more chocolate is always the answer! Luckily, these cookies came out just as I’d hoped – rich, soft, and perfectly decadent!
I adapted my chocolate chip cookie recipe and added both dark cocoa powder and regular cocoa powder along with a big heap of chocolate chips. When these first came out of the oven, they had a bit of a crisp to them, but after sitting in a container overnight, they had gotten really soft and chewy and were even dreamier than the night before! This is a great, slightly more sophisticated cookie recipe to bring to a party for both adults and kids. My husband and I are obsessed with these chocolately cookies! If you want even more chocolate, you can also throw in some white chocolate chips if desired.
I’ve had three pretty solid pregnancy cravings over these past months and they are: strawberries, cheesecake, and oatmeal. I can’t quit these three things. And now, I’ve found a way to combine all three of these things into one seriously delicious breakfast!
I’ve posted quite a few overnight oat recipes and they seem to be pretty popular with readers like these coconut cream pie or cinnamon roll, and brownie batter oats. Here’s another one to add to your overnight oat arsenal and it’s absolutely perfect for spring and summer!
For all of my overnight oat recipes, I typically do a combination of oats, milk, and some sort of yogurt. This is really the best base for good overnight oats. Then, you can have fun adding in other things. In this case, I used strawberry yogurt, which adds a bit more sweetness to the oats, but I wanted that strawberry flavor to really come through. Given that these are cheesecake oats, obviously we had to add a bit of cream cheese! Finally, while I typically sweeten with honey or agave, I opted for natural strawberry jam this time and looooooved it! The jam adds sweetness along with more strawberry flavor. Garnish with fresh sliced strawberries and even some graham cracker crumbs if desired!
When it comes to bread making, I prefer that of the quick variety. I know, I’m so lazy and I realize that making homemade bread is really not that difficult and there is nothing better than homemade yeast bread, I just don’t make it very often. Quick breads are totally my jam though and I make them a lot. This cheddar jalapeno version though is my first savory quick bread and it’s a definite keeper!
At first, I wasn’t sure what to really eat this with. With sweet quick breads, they are great for breakfast or a treat, but savory? Then I had a total DUH moment. This savory bread is the perfect accompaniment with soups and chili recipes. I like it served warm with a little smear of butter.
One quick note – when I made this, I only used one jalapeno. After tasting the bread though, I really wanted more jalapeno flavor. And for the record, while I’m okay with spicy foods, I’m not big on a TON of spiciness. So, as someone more in the middle of the road on spiciness, if you don’t like a lot of heat, you can just use one jalapeno, but if you don’t mind the spice and flavor, I’d use two jalapeno peppers.
So a couple of years ago, I had an idea that I wanted to create a little e-book for you guys of all no-bake cheesecakes! Many of my no-bake cheesecakes like this key lime, banana, or Irish cream and I thought it would likely go over well with readers. But, then I had a baby and life got really crazy. And now, I’m waiting on baby #2 and I’ve come to terms with the fact that between working full-time, keeping up this blog, and taking care of kids, that e-book may never happen, so I’m just going to share some of the recipes I started making because they are too yummy not to be shared!
Cookies and cream may seem sort of basic, but it is truly one of my favorite flavors in desserts, especially with cheesecake! This no-bake dessert has crushed chocolate sandwich cookies in every layer! For the cheesecake layer itself, I used whole crushed cookies with the cream included because I love the added flavor of the cream. They don’t call it cookies and cream for nothing!
Obviously, since these are no-bake, they are extra easy to make and is the perfect choice for a make-ahead dessert, just make sure you allow enough time for them to chill and firm up!
One of the best things about this time of year is that pomegranates are in season and who can resist those pretty pink sparkly jewels?! Not this girl! I also am a fan of pomegranate juice year round. It’s packed with antioxidants which makes it the perfect addition for your smoothies.
If you have some ripe bananas on your counter and don’t feel like baking with them, peel them and stick them in the freezer. I adore using frozen bananas in my smoothies. When you toss a frozen banana in a blender and let it go for a few minutes, you get this thick and creamy texture that is basically just like ice-cream which means you also get a milkshake-like smoothie!
I’ve posted two different versions of this recipe as I have made this a couple of ways. The first option is just to use a whole frozen banana (as pictured). The second option is to use half of a frozen banana and a 1/2 cup frozen blueberries. I think both versions are really refreshing and delicious, but I think I slightly prefer the latter as I am obsessed with blueberries and love the added flavor of them in this smoothie. You really can’t go wrong either way!
I’ve now lived in 4 states including Ohio, Florida, California, and Arizona and hands down, California has the best weather! It’s been just chilly enough for me these past couple of months to pull out my favorite cozy sweaters, but not so cold, I want to die (like I do when I go to Ohio). We’ve also been enjoying a healthy amount of rain which I also love!
We’ve been having a lot of soups, stews, and slow cooker meals because they are just warm and comforting and super easy since I’ve been feeling super lazy towards the end of this pregnancy. I was looking through some really old blog posts last week and came across this post for my mom’s beef stew and couldn’t believe it has been so many years since I last made it so I made a big pot last weekend and re-shot the hideous photos!
This beef stew is pretty simple to make, but it does take about 4 hours to cook. I promise that it is worth the time because that is how the beef gets so wonderfully tender! I like to add some tomato paste and extra red wine to my stew because of the richer flavor they add. It’s a great meal for lazy weekends served with some warm and crusty bread.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!