As I am sure you know October is Breast Cancer Awareness month. I think that most people out there have been touched by this disease in one way or another. I recently had a friend diagnosed with breast cancer, and I became even more aware of it. According to BreastCancer.Org 1 in 8 women will develop breast cancer in their life. About 85% of women diagnosed with breast cancer have no family history of the disease. To me, the moral of the story is it can affect just about any one! And the best way to find it – self exams. Please, take the 1 minute a month and do this test on yourself!
So Cassie, from Bake Your Day and I are teaming up this week. We rallied the tro0ps and are bringing you a full week of pink recipes, or recipes that are helpful in fighting cancer. Each day at the bottom of our posts you will see links to the other blogs who are helping us raise awareness. Check out what they make, we have some seriously talented people involved! And the end of the week we will even have a fun giveaway.
Today I went with pink. I made a strawberry hot chocolate. You could go the quick route and use Nesquik strawberry powder, but I used actual fresh strawberries. So maybe it is a little on the healthier side too The fresh strawberries give it a not too sweet, and real strawberry flavor. Great way to warm up on these cooler days.
Last night we went to my son’s first grade musical, Dinostars. He played a Pterodactyl, and had a speaking part. He did a great job! All the kids did a great job, they were all so cute dressed up like dinosaurs, singing their songs. Amazing how grown up he is getting. He turns 7 next month. While he was at school yesterday, I went out and bought him a new pair of shoes. They were the same size as mine! Seriously?! My 6 year old has the same size feet as me? I am really not sure how I feel about this.
Despite how big he is getting, I can still win him over with treats . Hopefully that will never change. He was a big fan of these bars. He doesn’t always like white chocolate, but he did in here! I had seen these White Chocolate M&M’s all over the place, I just had pick up a bag, and try them myself. My husband loves butterscotch, so I thought I would mix the two together. He loved these Blondies I made, but I wanted the butterscotch flavor to go all throughout, instead of just chips. So I melted the chips down, and stirred it into the batter. Brilliant! I am seeing this technique working out well with other recipes too.
Today is my husband’s 35th birthday! Luckily he has the day off from work, and my son has the day off from school. So a nice long weekend to celebrate for us! And in case you missed it over the weekend, we celebrated by buying a house! It is official now, we are under contract to purchase a home in the neighborhood we want. It will be a couple months before we can move in, but that is ok we have a plan! The house wasn’t on the market yet, and I completely forgot when we were in there, so I don’t have any pictures to share
I have another muffin recipe for you today. I found this one over at For the Love of Cooking. If you haven’t checked out Pam’s site, you really should. There are hundreds of amazing recipes on her site. This was no exception. There is a hint of banana flavor, they are chocolatey, moist, and delicious. I used white/semi-sweet chocolate swirl chips, because that is what I had on hand. The original recipe calls for plain white chocolate, so feel free to use whatever you have available.
Can you believe that of all the red velvet treats out there, I could not find a recipe for Red Velvet Muffins! I figured if anyone was going to post a recipe for it, it may as well be me, the self proclaimed Queen of the Muffin! The only problem here is, I do not have any real experience with red velvet cake. I have had it a handful of times, but all in the north, so I do not know if it is authentic. So I am making no claims that these are true red velvet. They are red, moist, and have a hint of cocoa. These would make a fun breakfast treat for Valentine’s Day. Although, I personally would eat these any day of the year
Don’t mind the pictures, I went against all of my instincts, and did not adjust fully for the altitude. From my experience everything tastes the same when you don’t adjust, it just doesn’t look pretty. So these sunk in the middle, very disappointing. I loved these muffins though, and I will be making them again soon (with the proper adjustments). The stash is already gone from the freezer, that is how good these were. I used a white/semi sweet swirl chocolate chip, because that is what I had on hand. But either white or semi sweet would be wonderful in here.
Happy Halloween! We carved our pumpkins and roasted the seeds yesterday; my son has his costume and is ready to go! It should be a fun night for all the kids. We had a great weekend as a family. My husband was supposed to get here around lunch time on Saturday, but he surprised me and showed up at 10:00 on Friday night! I was just getting ready to go upstairs and I heard the garage door open. One of the best surprises ever!
I found these bars awhile ago on Pinterest, and I was instantly in love. I am obsessed with Blondies recently, after just discovering what they are. It is a little late in the season to make them, but you could substitute white chocolate chips if you can’t find the M&M’s. But I suspect if you go to the store first thing tomorrow morning, you will find them on clearance
You really should make a special trip tomorrow to find them, these Blondies were insanely good!
M&M Candy Corn Blondies
1 cup brown sugar
2 tsp vanilla
½ cup butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup M&M white chocolate candy corn, chopped
Preheat oven to 325 degrees. Prepare an 8 inch pan or line with foil.
Cream brown sugar and egg until it’s light and fluffy. Add in vanilla and melted butter, mix well
In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the wet mixture and incorporate with a spatula. Stir in M&Ms by hand. Do not over mix.
Pour batter to the prepared pan. Bake for about 25-28 minutes. The top will be dry. Cool completely before cutting.
This week over at erecipe.com I am the featured Chef of the Week! Go check it out!
Remember back when I made Citrus Garlic Chicken with Coconut Lime Rice? It was a great use of my coconut oil. I knew I wanted to make a savory dish when I received it. I am glad I did, because it was amazing. But I couldn’t skip dessert, could I? I thought about banana bread or muffins or something along those lines. As good as that sounded, I wanted a real dessert. I had seen this Blondie recipe from Cassie at Bake Your Day and I thought this would be the perfect experiment. I am not sure I had ever made Blondies before, so I was very curious how they would turn out.
They were really good! I am not a big fan of coconut, or at least I thought I wasn’t. You could definitely taste it in these, and I liked it! It didn’t have the texture coconut usually has, maybe that is part of my problem with it. I will be branching out and trying other coconut recipes though!
Coconut White Chocolate Blondies
Adapted from Bake Your Day
1/2 cup Coconut Oil, melted
1 cup light brown sugar
1 whole egg
1 teaspoon vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1 cup white chocolate chips
1/4 cup sprinkles
Preheat oven to 350 degrees. Prepare 8×8 pan.
Blend coconut oil and brown sugar together until smooth. Stir in egg and vanilla. Add flour and salt, mix until combined. Fold in the white chocolate chips and sprinkles.
Pour the batter into the prepared pan. Bake for 25 – 30 minutes or until it is set, and slightly browned. Cool completely before cutting. This part is torture, but Cassie claims it is necessary!