Tag: Chocolate

Chocolate Chip Zucchini Bread

My news feed has been filled with things about “Self-Care” lately.  Now, admittedly I’m not the most open-minded person I know.  But, it just seemed so ridiculous for a new mom to concern herself with any sort of “Self-Care”.  “How selfish”, I thought.

We had a rough week last week with the baby being sick.  It’s totally thrown his whole sleeping schedule out of whack.  He wakes up very early, doesn’t like to nap, and gets bored easily.  I have been exhausted to a point that I’ve never felt before. My husband asked me last night if I wanted him to take the baby to daycare in the morning. I hesitated, and then said yes. I immediately felt guilty.  I had to work the closing shift today. I went in at 4 and didn’t get home until 2am. I knew I needed sleep but it didn’t matter.  Guilt of a parent is palpable at times.

As my husband pulled out of the driveway this morning, our son in the backseat, I almost ran after him.  I didn’t want the baby to go to daycare. I missed him the second they were out the door. But he needed to.  For all of us.

I had a list a mile long of things that needed to be done today.  Clothes put away, closets cleaned out, carpets washed. Yada, yada, yada. I didn’t get the carpets washed.  That’s on the docket for tomorrow.  Instead I did something I love.  Something I’ve been wanting to do but haven’t had the energy or time in several months.  I tried a new recipe and made something from scratch.

Hello Self-Care

It came out of the oven looking like absolute perfection.  And all was right in the world. It centered me, inspired me, excited me.  I guess this whole Self-Care stuff isn’t such bologna after all.

Tomorrow I’m going to buy a book. Maybe a new cookbook. Reading is another thing I love that I haven’t taken the time to do. And if that isn’t the epitome of optimism for a new mom, well then, I don’t know what is.

Ingredients:

  • 1 1/2 cups All purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon
  • 1 pinch Nutmeg
  • 1/2 tsp Salt
  • 1 cup Milk chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Canola oil
  • 1/2 cup Greek yogurt, plain
  • 1 cup Shredded Zucchini
  • 1 Egg

Recipe:

  • Preheat oven to 350 degrees.
  • Butter and flour a 9 x 5 loaf pan and set aside.
  • In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
  • Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  • Fold in the zucchini and chocolate chips.
  • Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for 20 minutes.
  • Take the loaf out of the pan and allow it to cool completely on a wire rack.

If any of you would like to share how you “Self-Care”, I’d love to read it.  Or if you have a good book to recommend, I’m all ears.  Well… Eyes.

Find the original recipe here!

4 Ingredient​ Almond Joy Cookies

These have to be the easiest and most delicious cookies I have ever made.  The most important thing to keep in mind is, to use exactly what the recipe calls for.  Now, this isn’t my normal way of cooking.  I like to improvise. And I tried to a couple of times with this recipe and was disappointed with the outcome each time. So, with that in mind, are you ready?

Ingredients:

2 cups milk chocolate chips

1, 14oz can sweetened condensed milk

1, 14 oz bag of sweetened coconut flakes

2/3 cup of slivered almonds

Instructions:

Preheat oven to 325°. Line a baking sheet with parchment paper.  You HAVE TO use parchment paper.  Not wax paper. If you do, they won’t come out right.

Mix all ingredients together well.  If you’re like me, and second guess things sometimes.  This will be one of those times.  I guarantee you’re going to think “this can’t possibly be enough milk.  It’s too dry!”  I hear ya.  But, don’t add any more. They’ll still taste good but will look weird if you do.

Size doesn’t really matter when arranging them on the pan whereas the cookies don’t spread out during baking.  You can use either a tablespoon or teaspoon.  I like mine to be smaller, so I generally use a teaspoon or a pampered chef cookie dough scoop.

Put in the oven for 12-14 minutes or until the coconut starts to turn a light brown.

And that’s it.  Like I said, super easy recipe.  I hope you love them!  Whats the easiest recipe you know?

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Elephant Ear Cookies

My mom is staying with us for a little while and for those of you who know her, you know her baking skills are on point.  Our counter has been covered in homemade desserts since her arrival.  Last week I had to put my foot down.  I said, “Mom, seriously we cannot possibly make one more thing until what we have is gone.”  She looked a little disappointed. But, in just a few short days, what we had, had been devoured and we are on to the next sweet treat.

This cookie has been a constant in my mothers’ repertoire from the very beginning.  She told me yesterday that this is the first thing her mother let her bake by herself.  I’ve always wondered where the name “Elephant Ear” came from and finally got around to asking her.  She has no idea.  But they are delicious nonetheless, and the curious consistency is unlike any other chocolate chip cookie I’ve ever had.  In an amazingly good way.

 

The Recipe

 

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Normally I’d type out the ingredients and instructions, but there was something about this recipe card in my mom’s handwriting that made me want just to post it like this.  I hope you try them and absolutely love them like my family and friends have through the years.