Chocolate Crinkle Cookies

INGREDIENTS
1 cup (5 ounces) all purpose flour
½ cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup (3 1/2 ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar

INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

From whence it came: This is a Cook's Illustrated recipe. Their website shares great tips and yummy recipes. The Spy gave me one of their cookbooks a few years back and I haven't used it nearly enough. I need to repent!

Why it's bloggable: I grew up with a marvelous mom who made Chocolate Crinkle Cookies and I've always loved them! They are so good and they remind me of my mom and my childhood. This recipe is the best version I've ever tasted! They are extra good!

Hope you enjoy stirring it up!

Crockpot Beef and Broccoli

INGREDIENTS
2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon sesame oil
3 garlic cloves, minced
4 Tablespoons cornstarch
4 Tablespoons water
1 (12 oz.) bag frozen broccoli florets
White rice, cooked

INSTRUCTIONS

• In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
• Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
• When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
• Serve over warm white rice. Enjoy!

From whence it came: My terrific daughter-in-law sent a link of healthy crockpot recipes to me and this is the first one I tried. If the others are half as good as this one we'll have found some super yummy recipes. Our son married the best girl! Having a DIL is so much fun! SIL's are great, too, but mine don't exchange recipes with me. Sydney, you're my hero and I'm so happy you joined our family!

Why it's blogable: This recipe is crazy easy and crazy good. AND it's also healthy! What a perfect combo. The meat was so tender and the sauce was really flavorful. I'll be making this one again and again!

A horrifying story: Our baby boy married the nicest girl. Her name is Sydney and she's someone I'd never ever want to hurt. At our daughter's wedding last year, during family pictures, our baby boy was leaning against me and trying to push me over. I never get mad, I just get even. So I elbowed that bratty boy right in the stomach as hard as I could. Except that I missed Jake and elbowed poor Sydney right in the guts. Thankfully Sydney is a stud and took it like a woman. I bought her a pair of super soft socks and mailed them to her with a card that said, "I didn't mean to sock it to you!" Every mom of a boy needs him to marry a girl like our Sydney!

Hope you enjoy stirring it up!

The World's Best Chocolate Chip Cookies

INGREDIENTS
4⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon coarse sea salt
2 sticks salted butter, softened
½ cup shortening
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1bag of mini semi-sweet chocolate chips

INSTRUCTIONS

1. In a large bowl mix together flour, cornstarch, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer, cream butter, shortening, and sugars until light and fluffy. Add eggs and vanilla and stir to combine.
3. Add your dry ingredients to the wet ones and stir just until everything is combined. Do not over mix. Add in mini chocolate chips.
4. Using a ¼ cup measuring cup, scoop dough into rounded discs and place on a plate small enough to fit into your freezer. Freeze for at least 2 hours or up to 3 months.
5. If you’re not going to use the dough right away, transfer the frozen dough to a freezer bag to keep them fresh.
6. Preheat the oven to 350ºF.
7. Place frozen dough directly on to a greased cookie sheet.
8. Bake for about 15 minutes or until you see golden brown spots form on top.

From whence it came: Pinterest comes through for us again! This recipe was pinned by Sarah Capriolo on her website Simple and Sweets. Sarah, you are my new BFF for creating and sharing this recipe. Cornstarch = genius!

Why it's blogable: The texture of these cookies is perfect. They are BIG and TALL! For some reason this recipe caught my eye as I was perusing Pinterest. When I read the ingredients and instructions I had a feeling it would be a winner. And let me tell you, I was right! These cookies are fabulous! I've never added cornstarch to cookies but believe me when I tell you, it works. I followed Sarah's instructions almost exactly. (You can read them here.) The only thing I did differently was use regular size chocolate chips. I'm sure the minis are super good, too. I just didn't have any on hand.

I can't urge you strongly enough to try this recipe! And when you do, let me know what you think!

Hope you enjoy stirring it up!

Avocado, Black Bean & Corn Salad

Ingredients

Salad

• 2 cans black beans, drained and rinsed
• 2-3 avocados, seeded and cubed. (*see note)
• 2 cups corn, fresh or frozen (thawed)
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, diced (I used 4 green onions for a milder flavor)
• 1/3 cup cilantro, rough chopped

Dressing

• 1/3 cup fresh lime juice, more if desired
• 3 tablespoons extra virgin olive oil
• 1 teaspoons pure maple syrup or agave, (or any sweetener) (I used honey)
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon sea salt, more to taste
• fresh ground pepper, to taste

Instructions

1. Place all the veggies in a large bowl (except the avocado) and toss to combine.
2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.
3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don't mash together. Taste for salt and pepper, add as needed.
4. Serve immediately or refrigerate for 30 minutes. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

Recipe Notes

* Avocados that are just-ripe work the best, otherwise they will get mushy in your salad.

* If you're making the salad ahead of time, you may want to add the avocados & tomatoes just before serving. This will keep the salad fresh tasting.

* For extra heat, add 1/8-1/4 teaspoon cayenne pepper to the dressing. 

From whence it came: Dear Pinterest, YOU ROCK! I have found so many delicious recipes on Pinterest. Many I've never made, but boy-oh-boy am I glad I tried this one. Thank you Melissa from Vegan Huggs for sharing this healthy and fabulous salad recipe with the world.

Why it's blogable: I knew I'd love this salad. I sent the link to my adorable daughter-in-law and she made it right away and raved about it. So I gave it a whirl and now I'll be making it again and again. It's flavorful and really healthy! I was almost positive The Spy Who Loves Me wouldn't like it and I was very pleasantly surprised when he did. He more than liked it, he really liked it! And I know you will, too!

Hope you enjoy stirring it up!

Three Ingredient Chicken Broccoli Alfredo Crock Pot Recipe

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, fresh or thawed (I used 8 chicken tenders)
• 1½ jars Classico Creamy Alfredo Sauce (15 oz. jars) (I used just 1 jar)
• 10 oz. Frozen Broccoli Florets (I used fresh broccoli)

Instructions

1. Place chicken in Crock Pot, and Cook on HIGH for 2.5 hours or LOW for 5 hours
2. After 2.5 hours on HIGH or 5 hours on LOW, drain juices from Crock Pot.
3. Evenly spread Alfredo Sauce over chicken, then top with Broccoli Florets.
4. Cook on HIGH for 1 more hour {covered}, or until done.
5. Optional: Serve with a side of Pasta. ENJOY!
   

From whence it came: I found this yummy and healthy recipe on Pinterest. TheFrugalGirls.com were nice enough to post it on Pinterest and I'm so glad they did!

Why it's blogable: The Spy is doing a low carb diet this week, and the reason is hilarious! He has a checkup with the doctor on Friday and he's trying to get some weight off super fast so he doesn't look like a slacker. Kind of like cramming for a test!  So I went on Pinterest looking for recipes that would fit my healthier eating plan and also his low carb cram diet. This one worked for both of us. I didn't make a side of pasta, instead I made a green salad and sugar free jello. And both of us agreed that this recipe is a winner!  I'll be making it again and again!

Cooks tips: Like I said above, I used chicken tenders and fresh broccoli.  I placed the chicken tenders in the crockpot, sprinkled them with salt, pepper and garlic powder then cooked them on high for about 2 hours. I drained all of the liquid, placed the broccoli in the pot and poured one bottle of sauce over everything. Then I cooked it on high again for about 45 minutes.  It was perfect!

Hope you enjoy stirring it up!

Too Good To Be True Weight Watchers Pumpkin Cookies

Ingredients:

1 box spice cake mix

1 15oz can pumpkin

1 c. mini chocolate chips (optional)

Mix dry cake mix and pumpkin mixture until well combined.

And if you're in the mood to really go for it - add 1 cup mini chocolate chips to batter!

Drop by tablespoons onto greased cookie sheet.

Bake at 350 degrees for 10 minutes.

From whence it came: Weight Watchers! Yep, once upon a time I attended WW and I lost over 40 pounds on their plan. I'm still a fan of WW. I think it's one of the best diets out there. While attending a WW meeting the leader shared this awesome recipe with us. 

Why it's blogable: First of all, could this recipe be easier? Nope! Second, no one will know these cookies are low in calories. They feel like a cheat treat, but they're not. These cookies are that good.  Just be careful not to eat too many. One or two are fine. One or two dozen, not so much!

Hope you enjoy stirring it up!

Steak & Green Bean Stir Fry

INGREDIENTS:

1 1/2 pounds flank steak
3 tablespoons cornstarch, divided
1 pound green beans
5-7 green onions (about 1 small bunch), chopped (reserve the green ends for a flavorful garnish)
1 red, orange, or yellow bell pepper, sliced
3 cloves garlic, minced
1 teaspoon minced fresh ginger

SAUCE:

1/2 cup pear juice (reserve 2 tablespoons)
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon sriracha sauce
1 teaspoon sesame oil

INSTRUCTIONS:

Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.

Slice the steak into 1/4″ slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.

In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it’s very large) or transfer it to a plate while you cook the veggies so the meat doesn’t “boil.”

Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.

Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice. Makes 6 servings.

From whence it came: Kate Jones of Our Best Bites is my hero for creating this recipe and then adding it to their 400 Calories or Less cookbook. I am having so much fun cooking meals from this new and healthy cookbook.  It's a winner and I highly encourage you to get a copy now!!

Why it's blogable: I think this might just be one of the best recipes I've ever made. And it's only 300 calories! It is beyond delicious. I can't recommend this one highly enough. I made it for The Spy and I and we had enough for two dinners.  The leftovers were just as delicious! This is a new favorite dinner that I will be making over and over again. 

If I were you: I'd consider investing in this cookbook.  For instance, on the margin of this recipe it gave the tip to look for the pear juice in the baby food aisle. Along with mouth watering recipes there are lots of tips and helps in the cookbook. You can find it at Amazon for a great price. Or if you're a bargain shopping addict like me, you might be able to find it for even less on Ebay.  I bought a brand new copy for $9.99 with free shipping.  I always to my best to find the best price on pretty much everything!

Hope you enjoy stirring it up!