Quinoa Salad + Tangerine Vinaigrette Dressing

So, if my family didn't have to eat, I would eat this every single lunch & dinner.  It is THAT good!  I made Lance try a bite (GASP:: HE ATE SPINACH!!) and he said "this has really good flavor!"

I thought I'd pass along the recipe to you.  Last month with my Essential Rewards order with Young Living, I got a free Tangerine Oil so I decided to try it out in this salad.  It did not disappoint! Also, diffuse this oil.  It smells so fresh and clean!

For the Salad:
1/2 cup cooked and cooled quinoa
1/2 cup (or more) spinach, chopped
Pomegranate Seeds- I used half the pom for this.  Emerson ate the other half.  WIN!
And a few mandarins

I have also added fresh peaches, blueberries, strawberries to this.  Whatever is in season- USE IT!  You can't go wrong.


Now, here's the kicker.  THE DRESSING!
This dressing is, lick your plate, good!
2 TBSP Fractionated Coconut Oil (or oil of choice---but this is loaded with MCT so it's good for Emerson too)
1 TSP of Vinaigrette (or more---I like it with a little kick)
1 TSP of brown sugar
1 Drop of Tangerine Oil (not for use in children under 6)

Stir together and pour on top of the salad.

I hope you enjoy this yummy, fresh salad!  Try it and let me know what you think!

RECIPE::: Fat Free Zucchini Carrot Muffins

It's been a while since I've logged into the ole Blogger Platform...but here I am with a YUMMY recipe. It's a great snack for Back to School!

I posted this recipe a few years ago, but I've since changed it to make it fat free for Emerson, so I thought I'd post it here! Several of you had asked for it, and I aim to please... It was a BIG HIT!

Easton took these to school a few days last week and Emerson had them for snack as well!  I love when I can find something they will both eat.  NOT TO MENTION it's got veggies!  

Zucchini Carrot Muffins

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 egg whites
• 1 cup sugar
• 1 cup finely shredded, unpeeled zucchini **I used a half of a large zucchini and 3 carrots. I threw it in my NINJA and it was perfect for this!  Emerson also chomped on a raw carrot while I made these!  #winning
• 1/4 cup unsweetened applesauce

Directions

1. Preheat oven to 350 degrees F. Grease a muffin pan.  I use mini muffin tins.  Set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Set aside.

2. In another medium bowl combine egg, sugar, zucchini + carrot mixture and applesauce. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Spoon batter into prepared pan.

3. Bake for 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 

Makes 24 mini muffins

ENJOY!!!

 

 

Recipe:: Green Smoothie

One of my favorite ways to get my greens, is in a smoothie.

And some days I can even get Easton to drink a small cup too.

Don't get me wrong, I love a grilled chicken salad on a bed of spinach with strawberries and mandarin oranges and balsamic dressing, but I don't always have time for that.  

So, smoothie it is.

This one is a pretty mild flavor, but still packs a load of nutrients in it.

Ingredients:

1 large handful of spinach

did you know: spinach is Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection.

1 banana- I froze mine

{for those banana's that are over ripe but you don't want to make banana bread, slice those bad boys up, arrange in a single layer on a plate and freeze them.  Once frozen put in a ziploc or use right away for your smoothie}

1 large handful of frozen peach slices.  

I had maybe 10-15 slices in my smoothie.

1/2 cup of blueberries- fresh or frozen

1/2 cup almond or coconut milk

1/4 cup orange juice

2 tbsp honey

Local honey is best to help fight off those awful seasonal allergies.

Combine above ingredients in your blender (I use a Ninja) until it's the consistency and thickness that you like.

I like to add ice to mine and even some water because it tends to be thick if not.

This makes 2 mason jars full.

I drink one for breakfast, and save one for later, or if I'm really hungry I'll drink both at breakfast.

Tell me, do you have a favorite green smoothie recipe?

I've seen so many, and really, you can't go wrong.

Just get the greens in there, and wing the rest!

Baseball Party:: Menu & Recipes

When we finally decided on a Baseball Party, I knew I wanted to have Concession Stand style food with some more yummy favorites mixed in.

If you missed the party post, click {{here}}

So, for our menu I came up with the following:

Pretzel Rods dipped in Red Candy Melts

Melt the candy in the microwave at half power for 4 minutes.  

Stir every 30 seconds until creamy.

I do this in my glass mixing bowl.

DO NOT OVERHEAT

Once the candy is melted smooth, transfer to a tall skinny cup.

{{I use my Si Robertson Tupperware Cup.}}

Hold the cup at an angle, about 45 degrees.  

Dip the pretzel in and spin against the cup all the way out.

That scrapes off the excess candy and puts a little swirl design in it.

Lay on wax paper to harden.

Store in ziploc until ready to eat.

These are a hit at every party!!!  Make extras!!!

Pasta Salad with cut up cucumber and mini pepperonis.

Cowboy Caviar

This changes every time we make it.

Half a white onion- finely chopped

Can of black beans drained

Can of black eyed peas drained

1 Can of Rotel

1 Can of Corn

1 Can of Chick Peas (optional)

1/2 cup Italian Dressing

1/4 Cilantro

Combine all in a bowl and refrigerate until time to eat.

Homemade Salsa {{RECIPE HERE}}

SO EASY!  

Made this in my NINJA blender in about 10 minutes!

It taste like Chilis Salsa!

Putting all the food together is so much fun to me!

It's a lot of work, but once a year it's worth the work.

However next year, we might have a Pizza Party!

Happy Party-ing!

Recipe:: Zucchini Carrot Muffins

I am am always on the hunt for quick little snacks I can put in Easton's lunch.

Sometimes those come at a cost.  TOO MUCH SUGAR.

Yes, it's easy to throw a bunch of prepackaged items in his lunchbox, but I really want him to have good food choices and be healthy!

 

There are way too many sugary options out these days.

I'm guilty of buying and eating them, but I do prefer to do less sugar where we can.

And I also don't deprive him either.  All things in moderation I believe.

 

Last week I happened upon a Zucchini Bread Recipe on Better Homes & Gardens and I pinned it!

 

Last night I decided to make some while I was getting supper ready.

 

The recipe calls for just Zucchini but I added carrots as well.

Those are 2 veggies that Easton will NOT eat, so why not sneak them in when I can.

 

Disguise anything with a little bit of sugar and cinnamon and the boy will eat it.

 

{Even Kirby was looking for a crumb}

Recipe from BHG
**MY CHANGES
Ingredients

• 1 1/2 cups all-purpose flour (I'm going to try this with oatmeal flour next...we'll see how that goes)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 egg, beaten
• 1 cup sugar
• 1 cup finely shredded, unpeeled zucchini **I used a whole zucchini and 2 whole carrots
• 1/4 cup cooking oil
• 1/2 cup chopped walnuts or pecans, toasted **no nuts- Easton's school is nut free

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

From the Test Kitchen

 

**I prepared our Zucchini Carrot Bread as muffins.  I

 used my mini muffin pan that yields 24 muffins. 

Spray the pay and use a small cookie scoop to scoop batter into pan. 

(And yes, they're right.  The batter WILL be lumpy.) 

They cooked at 350 for 20 minutes...until toothpick came out clean. 

Let cool about 5 minutes and gently lift muffins out of tin.

Cool before storing. 

 

Let me tell you, these are DELISH!

I froze half the batch and left the other half in a ziploc for this week.

The perfect little snack for his lunchbox {and mine}!

 

Now, lets just see if the 2 I put in his lunch box are gone this afternoon!

That's the REAL test!

 

Do you have any ways you sneak veggies into your kids meals? 

I'm always looking for new and different HEALTHY treats!

Share the Love::Show & Tell

So, last week being the doozey that it was, with a week full of fever, missing work, sanitizing and resting, I totally dropped the ball on the Valentines Blogging Party.  We were supposed to have our packages delivered by the 7th...but that didn't happen.  Sorry Holly!

 

I was paired with Holly of Little Baby Butt. 

She's a jewel!  Go check her out when you get a chance!!

 

This was a fun little match up hosted by the following:

Casey, Nicole, Lauren, Alycia, and Ashlee

 

Holly sent me the cutest package filled with lots of goodies:

2 cute coffee mugs, that had a boy on one and a girl on the other.

They were fishing and and the boy caught the girl.  SO CUTE!

A soft hot pink scarf, some EOS lip balm (which I got her too!!!), a new rubber stamp,

some scrapbook stickers, that cute lace necklace, pens, lotion and candy!

 

So much fun!

 

 

I always love doing these exchanges!  It's a challenge shopping for a stranger, but it's fun!

And who doesn't love getting mail?!?!?

 

So, thank you Holly!  For your thoughfulness!

 

Next up...#sharethelove2013

 

This has also proven to be quite a challenge, because we were quarenteened to the house for a week of this project, but we managed to share the love a few times.

 

 

One morning, we (if ones's down, we're all down.  I'm really referring to Easton here, but you get the point) were feeling a bit better so we made a batch of Chocolate Chip Cookies.  We ate a few ourselves, but then bagged up the rest.  I decorated the fronts of the bags and put a scripture on the back.  We passed these out to a few sweet deserving folks.  Who doesn't like homemade Chocolate Chip Cookies???

 

After Easton's Dr's appointment, we took Frosty's to my Nana and Great-Grandaddy.

He's staying with her while he recoveres from Pneumonia.

She's a caregiver to so many.  Constantly doing for others.  Never taking time for herself.

She's a daily example of sharing the love!
One of the best parts of this was explaining to Easton why we were taking these Frosty's to Nana.
To teach him to serve others is very important to me.
I liked him being able to see first hand the smile that a little surprise can bring to someones face.

 

We were also the recipient of #sharethelove!

My sister-in-law, Jamey, brought us Chick Fil A for lunch and also brought me a Baby Ruth and a sweet card.

She went home with a bag full of cookies.  ;)

 

I gave my CarHop at Sonic an extra tip...and some cookies.

To see the smile on her face, it was priceless.

Even yesterday, when I stopped to get my morning Sweet Tea, she thanked me again for the cookies!

Folks, a little goes a long way.

 

I also slipped in my favorite, York Peppermint Patties, into a FedEx I was mailing for work.
I got an email today thanking me.

Again.  Something so simple, brought a smile to someone.

That's what it's all about. 

None of these things cost me very much money at all.

Time?  Yes.  Thought?  Yes.

But this just goes to show you, the little things are far more important than big.

Because who says that a bunch of little things can't change the world?

If we all did just a few more things in our day to consider others, how far would that go?

How many could we reach?

 

My friend Stacey, from way back, is Sharing the Love too! 

Stacey is one of those friends, that we can go WAY TO LONG without talking but when we see or talk to each other, it's just like we've never missed a beat.

She's one of my biggest cheerleaders and I love her for that.

She would do anything for anyone.

And, she's creative to boot.  Girl can scrapbook with the best of them!

She is so thoughtful!  All the time, not just during Love Month.

She was always doing something for someone else when we worked together.

I don't get to see her much anymore, but I'm certain she's still taking care of those she loves, and even a few strangers too. 

 

Lances Aunt Kathy told me how she helped out an older lady in front of her in line at WalMart.

The lady couldn't find her money and Kathy jumped right in to help.

She was completely shocked that Kathy would do this for her.

Don't you wonder how many times that lady thought of Kathy throughout the day?

And who knows, maybe she passed it on to someone she saw in need.

Love you Kathy! 

Love your heart!

 

I love hearing different stories of how easy it really is to share the love.

Let's not stop here!  Let's keep going.

Remember, it doesn't have to be World changing to make a difference.

 

Galatians 5:13 For you were called to freedom, brothers.

Only do not use your freedom as an opportunity for the flesh, 

but through love serve one another.

 

Check out these other gals and see how they shared the love!

 

Lyndsay::Kacia::Wynne::Scarlett::Sarah Beth::Corinna::Jenna::Sarah::Karrie::Holly::Kristian::Andrea::Jess::Katie

 

If you've shared the love and posted about it, be sure to link up below. 

It will show up on all of our blogs!

 

Happy Love Day to Y'all!

XOXOXO

The Perfect Chocolate Chip Cookie {Hey! That's Pintastic!}

Hey, hey!  Happy Monday after a long 4 day weekend!  I hope you all had a wonderful Thanksgiving!  We did!  I'll fill you in on that later this week.  For today, I'm linking up with my friend Ashley, for Hey! That's Pin-tastic!

This weekend, when deciding what 'sweet' I'd take to Thanksgiving, I got the hankering for a Chocolate Chip Cookie.  Pretty simple, right? 

I always use the recipe on the back of the Toll House Morsles bag, but I thought I'd try something different. 

I went to Pinterest to find this recipe. 

Once I figured out I had all the ingredients on hand, I went to town.  I did do a few things differently than the original recipe, so I'll add my changes to this recipe.

Ingredients:
2 Cups PLUS 2 TBSP All Purpose Flour
1/2 TSP Baking Soda
1/2 TSP Salt
1 1/2 Sticks of Butter (**Called for unsalted, I used salted...instructions says melted then cooled, I did room temp...or 30 seconds in microwave)
1 Cup Brown Sugar (Packed)
1/2 Cup Granulated Sugar
1 Egg PLUS 1 Egg Yolk
2 TSP Vanilla Extract
1 1/2 Cup Semi Sweet Chocolate Chip Morsels (1 Bag)

Instructions: (**My version)
Combine Flour, Salt, Soda in small bowl.  Wisk together to combine.

In larger bowl, add butter and sugars.  Mix on low until combined.  Add in eggs and vanilla.  Once combined, slowly add in flour mixture.  After combined, stir in chocolate chips. 

Using your small cookie scoop or a tsp, spoon onto cookie sheets.  I only did 10-12 at a time because I didn't know how they would spread.  Good news...they don't spread!  Hooray for thick, consistently sized cookies!  That makes my perfectionist heart happy. 

Place cookie sheet into a pre-heated (350 degrees) oven. 

Now, this is what worked for me.  Every oven differs...but here's what I did.

Scoop cookies onto cookie sheet.  Place in the oven.  Set your timer for 4 minutes.  Rotate pan when the timer goes off.  Set timer for 4 1/2 more minutes.  Remove from oven after 8 1/2 minutes total (top right picture).  They will look golden but fluffy.  Let cool for 4 minutes (bottom left) Remove from pan to wire rack for final cool. 

Repeat.  Eat a spoon full of cookie dough every chance you get.  It's good. 

I suggest having 2 cookie sheets going, I just had one and it took forever.  But they were PERFECT.

 For half my batch when I rotated the cookies, I placed a few M&M's in the top of each cookie.  Lance likes M&M's in his cookies.  I like to make him happy. 

 

Now, take a look at those cookies!

Are they not the prettiest cookie you've ever seen?

 

Thick and chewy. 

Golden brown. 

Perfect amount of chocolate chips in each cookie.

 

How about packaging up a few for your teachers?

Take these to a Pot Luck and you'll be the star of the show!

Leave some out for Santa too.  You'll be sure to get more than a lump of coal in your stocking!

 

Happy Baking!

 

Report back if you make these!  I promise, you won't be sorry!

 

Head on over to Ashley's blog for more fabulous baking, crafting, decorating ideas!

 

 

Project Pinterest: The Perfect Sweet Tea

There's no denying that I love me some sweet tea.  Besides Dr. Pepper, it's my absolute favorite.  However, I cannot ever seem to make 2 gallons the same, nor does it ever taste as good as Milo's, Sonic or Chick Fil A.  I am a sweet tea connoisseur. 

However, on Pinterest, I spotted a delicous looking mason jar filled to the brim with ice cold sweet tea.  I was drooling on the spot. 

This weekend, with the fridge bare, I decided to make the Pinterest tea in hopes that it would satisfy my craving.

I gathered my ingredients, and set out to brew the perfect batch of sweet tea. 

You'll need:
6-8 Family Size Tea Bags (I used 7)
1 1/2 Cups of Sugar
1/4 tsp of baking soda (they say this is the magic ingredient). 

Put 4 cups of water on the stove to boil.
Sprinkle 1/4 tsp of baking soda in the bottom of your tea pitcher. 
Place tea bags in pitcher and finagle a way to keep all the strings up out of the tea for easy removal.
Once the water is boiling, pour over your tea bags.
Cover and let steep for 15 minutes.
Remove tea bags.
Pour in sugar and stir until desolved.

I put my tea bags in my measuring cup and fill cold water on top of the tea bags.
I continue doing this until the tea bags run clear, making sure all the flavor is in my tea.

 

 

Once the tea bags run clear, I fill the rest of my pitcher with ice.  Because who can really wait for the tea to get cold in the fridge.  And no one wants a cup of melted ice warm tea either. 

So, just add the ice.  You'll thank me once you take a sip of this ice cold, perfect sweet tea! 

{{I wish I had a nice picture of the tea in a mason jar, with a cute red swirled paper straw sticking out with maybe a vase full of daisys beside me, while sitting on the deck reading a book and soaking up the sun...but...that's not real life folks.    I also tried to get my camera out, but something is going on with the kitchen light in the apartment, and it goes out at random.  Like when I'm trying to take pictures of my sweet tea making process.  So, this lovely iphone picture will have to do.}}

Hope this tea makes your Monday a tad bit sweeter! 

 

I'm linking up with AP, of ILYMTC, for Project Pinterest. 

{RECIPE} The BEST Ham & Rolls. Ever.

I've been searching high and low for the perfect Ham & Rolls for a quick and easy, yet AMAZING dinner.  And.  I've found it.  Or shall I say, tweaked it.  I searched Pinterest of course, and found a few that looked good.  

These are perfect for Football Season, a get together with friends, taking to the new mom for dinner, just about anything.  And.  I'm happy to report they reheat perfectly. 

I like to serve these with fresh fruit and pasta salad.  

These reheat well.  I wasn't sure if they'd be soggy but they aren't at all.

Make these tonight!  They are DELISH!

Mom's No Bake Cookies

I don't know about y'all, but at our house, Fantasy Football is ON.THE.BRAIN.

This weekend was the official FF Draft, and my main squeeze requested my specialty.  My mom made these cookies growing up and I can remember her doing them without a recipe many times.  I thought I'd never be able to do that.  Well, now after making at least 100 batches of them I can finally do it from memory. 

I posted this this pic this weekend on Instagram (annie_loo) and several of you asked for the recipe...so, here you go. 

In a pot on high heat, combine the following:

1 Stick of Butter

4 tbsp of cocoa powder

2 cups of sugar

1/2 cup of milk

Once the mixture comes to a full boil, start your timer for 90 seconds.  Stir occasionally.

{I typically start the timer when the full boil starts in the center of the pot.  If I start it at the boil pictured below, they are dry.}

Alright, you've got 90 seconds to get the next 4 ingredients together before the chocolate's finished.

Or you could do it before hand, but I always like the mad-dash approach.

Gather the following:

2 cups of QUICK OATS

1/2 cup of CRUNCHY PEANUT BUTTER

{this is VERY important!  CRUNCHY makes all the difference in your cookie!}

1 tsp vanilla

Dash of salt

Lay out a long strip of wax paper or aluminum foil. 



When your timer goes off, add the peanut butter, oats, vanilla and a dash of salt.  In that order.

Just do it.  You'll thank me.

I always turn the pan on its side a bit so it's not directly on the hot part as much.

Stir stir stir FAST util everything is combined.

Next, you'll drop your cookies on your wax paper or foil.  Whichever you prefer.

Again, I turn the pot on it's side as to slow the cooking process some more.

I use my smallest silverware spoon for these.

You can use your tablespoon to make them bigger, but I like them small.

Continue spooning the cookies onto your wax paper or foil and let cool.

Next, get a glass of milk and enjoy.

Mmmmmmm.

And save some for yourself if your husband plans on taking them to the FF Draft.

Because typically, there aren't any left.

1 batch makes about 50 small cookies, 25 if you use a tablespoon.

Happy Monday Friends!

Somebody REALLY loves momma's chicken casserole!

Oh Easty, how I love you!

Chicken Casserole Recipe sure to please any crowd!

PICKY ONES TOO!

We call this Debbie Willis Chicken Casserole

6-10 boneless chicken tenderloins

Bake for 30 minutes

flipping half way

Shred Chicken in tiny pieces and put in baking dish.  I use 8 X 8.

In small bowl mix together 2 cans cream of chicken soup with 1 small sour cream.

Pour cream of chicken and sour cream over chicken.

THEN----for the crunchy goodness.

Melt 1 stick of butter in the microwave.

Crush a stick and a half of ritz crackers in a ziploc bag.

Pour melted butter in ziploc.

SHAKEY SHAKEY SHAKEY as I tell Easton.

Then pour this buttery goodness on top of the chicken and cream of chicken.

"Bake at 350 till gold-n-bubbly"

Serve with steamed broccoli.

YUMMY!

I know this pleases my boys.  Hope it does yours too!

Chicken-n-Dumplins

So, I thought I'd post my (mom's---adapted slightly) recipe for Chicken-n-dumplins. 

This is MAJOR comfort food and so super easy, even I can do it. 

Ingredients:

Large Can (or box) of Chicken Broth.  I use Publix Low Sodium Chicken Broth

5-6 Chicken Tenderloins.  I use Publix Frozen Tenderloins in the bag.  I should buy stock in those things!

Bisquick

Milk

Directions:

Pour broth in large pan

Add Chicken Tenders

Let simmer until chicken is done...or until you are ready to take them out...or until you are finished preparing the dumplins...you can't really overcook the tenders.

Prepare Dumplins: 

Combine 2 1/4 cups of bisquick and 2/3 cup of milk (or 1/3 milk, 1/3 water like I do)

Mix in a bowl until its well combined.

Let rest and take a picture.

Remove chicken from broth.

Then sprinkle some bisquick on your counter so you can roll out your dough

Pat out your dough and cut into small squares.  I use the pizza cutter here for ease of cutting.

Sprinkle a little of the bisquick on pizza cutter so it doesn't stick.

Oooo....that's nice...all lined up just perfectly....

While broth is boiling drop dough in on top of the 'boil'

Continue adding dough until you can't see any more broth

Stir occasionally

Drop in more dough as the first batch 'cooks'

Continue until all dough is in the pot

Broth will thicken as dough turns magically into dumplins

Cut up your chicken into tiny pieces and add into dumplins

Continue stirring until consistency is thick but not dry

{This pic really bothers me because I like to have 3 items at least on a plate---it just seems so off.  Have we talked about my food issues-this includes plating of food? banana vapors, crunchy with soft, 3 items on a plate, consistency issues, color of plates, the list could go on...my old co-workers said they were going to write a book about all of my issues.  Either way....this picture bothers me.}

I served with baked apples.  Something green would have been nice, but I was in a hurry...

and no one (Lance) touches greens around here.

So, run and go make these dumplins.

They are DELISH!

Donut Muffins

Yesterday I came across this blog and there was a recipe for Donut Muffins.   

These.are.heavenly! 

Seriously, I heard the angels singing when I took my first bite!

Donut Muffins

Makes 12 Muffines

(I think mini muffins would be perfect too)

Ingredients:

1/3 cup oil

3/4 cup sugar

1 egg

3/4 cup milk

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 3/4 cup flour

Topping:

1 stick of melted butter

1/2 cup sugar

1 1/2 tbsp cinnamon

Mix together oil, sugar, egg and milk.  Then add in dry ingredients.  Mix well.  Grease muffin tins and bake at 350 for 18-20 minutes.  While the muffins are baking, mix together sugar and cinnamon in one bowl and melt butter in another.  When muffins are done cooking, remove from tin.  Coat each muffin in butter and then in cinnamon/sugar mixture. 

***TIP: I put all muffins on my cooling rack.  I dipped all the tops in the melted butter.  I did 3 at a time then sprinkle the cinnamon/sugar mixture over the top.  After I did all the tops I dipped the bottoms, flipped them over and sprinkled them.  After they 'dry' I flipped them all over and sprinkled again for good measure.  To me you can't get too much cinnamon and sugar! 

ALSO- I think these would be DIVINE with some cream cheese icing drizzled over the top or simply as a sauce for dunking!

ENJOY!

Until next time,

Annie

Martha's got nothing to worry about!

This recipe comes from the Kitchen of Audra Griffith

This is a Martha Stewart recipe orignally introduced to me by Audra.  They are DELICIOUS, but a lot of work!

Makes about 4 dozen

8 ounces bittersweet chocolate, melted and cooled (I used Giradelli Bittersweet Chips)

1 1/4 cups all-purpose flour

1/2 cup Dutch cocoa powder

2 teaspoons baking powder
1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature

1 1/3 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

Directions:

Heat oven to 350 degrees. Melt chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

Beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet.

Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

 

Serve with a glass of milk! Be prepared to make these again, because they are loved by all!

MMMMMMM!  ENJOY!