Tomorrow is my birthday and I’m currently feeling ALL of the feelings. Also currently in the car, driving to the beach, eating a slice of cake and chasing it with an iced coffee.
If today is any indication of what 29 is going to be like, I think this year is going to be pretty great!
Before I embark on my birthday adventure I wanted to pop in and share a slice of cake with YOU. You have been a huge party of what has made this past year so unbelievably amazing and you’re the reason I have so much hope, joy and passion for the year to come.
But enough gushing (because I’m tearing up and don’t have waterproof mascara on right now now): let’s talk about cake!
HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE | FOOD RECIPES
For the chocolate cake:
2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners’ sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons salted caramel sauce
1 and 1/4 cups salted caramel sauce (please see post for more on this)
Flaky sea salt
For the chocolate cake:
Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
You can find complete recipes of this Salted Caramel Chocolate Cake in bakerbynature.com
I love using ground turkey in my chili because it contains less fat than ground beef but still gives carnivores a satisfying meal option. That said, you can always skip the meat and add extra beans!
I’ve tried so many different varieties of chili in my life. The thing I love about chili is how completely customizable it is. My clean eating turkey chili recipe is perfect for my family, but feel free to go wild and make it your own by adding or subtracting your favorite ingredients.
HOW TO MAKE CLEAN EATING TURKEY CHILI RECIPE | FOOD RECIPES
2 lbs. 99% fat free ground turkey breast
1 large yellow onion diced
2 garlic cloves finely chopped
1 tablespoon olive oil
3 cups water
1 6 oz. can tomato paste
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
2 15 oz. cans black beans, rinsed
1 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chili powder
2 teaspoons cumin
Add olive oil, onion and garlic to a large skillet and saute 3 to 4 minutes until slightly tender. Add ground turkey and cook until done, crumbly and brown. It should not be necessary to drain.
You can find complete recipes of this CLEAN EATING TURKEY CHILI RECIPE in dearcrissy.com
Anybody else on a no-bake kick? It seems those recipes make the best gifts during the holiday season. My new obsession are these sugar cookie truffles dipped in white chocolate. They are delectable balls of joy that keep you coming back for more.
I’ve done the oreo truffles, shared my mom’s apricot coconut bites, and my peanut butter balls are a fan-favorite. However, I must say these sugar cookie truffles are out of this world. The cream cheese holds together the cookie crumbs and creates a smooth consistency while the white chocolate adds a shell that is oh-so satisfying to bite into.
12 sugar cookies (about 2-inches in diameter)
3 tablespoons cream cheese, room temperature
2 cups white chocolate for melting (or candy melts)
Sprinkles for decoration
Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
It is a recipe I have made a few times in the past and decided to revisit with my own flair. I think I originally made this baked balsamic chicken when we first moved into the house, so it has been a looooong time. And I am not kidding when I say it is quick and easy! Seriously, marinade the chicken, preheat oven, bake for about 40 minutes and you are good to go! We serve ours over rice, but mixed veggies would be nice, too.
I just wanted to add: bone-in and boneless chicken breasts differ GREATLY! Please pay attention to the recipe details. A meat mallet helps pound the chicken so that the entire piece is the same size, resulting in a more even bake.
On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.
The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).
And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!
How To Make White Chocolate Snickerdoodle Blondies | Food Recipes
2 and 1/3 cups (292g) all-purpose flour (measured correctly)
1 and 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (180g) white chocolate chipsCinnamon-Sugar Filling
2 teaspoons ground cinnamon
1/3 cup (67g) granulated sugar
Preheat oven to 350F degrees. Line a 9×9, 11×7, or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7 baking pan – that is what I have been using and the blondies are nice and thick.
This is a down home, simple, inexpensive, delicious meal that I love to make. Whenever I see the turkey kielbasa go on sale, I stock up so I can make this for the fam. With just four main ingredients, it is a no frills kind of recipe that is perfect for busy weeknights or those nights when Momma just don’t feel like cookin’.
I started buying the turkey kielbasa and smoked sausage (as opposed to pork or beef) a couple of years ago when I decided to try to start eating and cooking a little healthier post-baby. Well there was this one night that my husband saw that the package on the counter said turkey. He started protesting the fact that I was using turkey sausage instead of beef, but I assured him that it was the kind I’ve always bought and that we, as a family, have all always liked it just fine. However, to appease him and his beef-driven mind, I told him I’d buy beef next time.
How To Make Kielbasa, Pepper, Onion and Potato Hash | Food Recipes
1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large potatoes, peeled and diced
salt and pepper
In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
You can find complete recipes of this Kielbasa, Pepper, Onion and Potato Hash in thetwobiteclub.com
Stop the presses! Hold the phones! Call in reinforcements! Stop, stop, stop whatever you are doing right now and run to your kitchen to make these low carb molten peanut butter lava cakes. Because these are, without question, every peanut butter lover’s dream dessert. Warm and rich and gooey and melty, they just ooze peanut butter sweetness all over your plate. It will be love at first bite, I promise you. And they are even more heavenly with a good drizzle of my low carb chocolate sauce on top.
HOW TO MAKE PEANUT BUTTER MOLTEN LAVA CAKES | FOOD RECIPES
1/4 cup butter
1/4 cup peanut butter
2 tbsp coconut oil
6 tbsp powdered Swerve Sweetener
2 large eggs
2 large egg yolks
1/2 tsp vanilla extract
6 tbsp almond flour
Low Carb Chocolate SauceInstructions
Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.You can find complete recipes of this PEANUT BUTTER MOLTEN LAVA CAKES in alldayidreamaboutfood.com
And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make.
The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. And they make great leftovers. I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
How To Make Crispy Southwest Chicken Wraps | Food Recipes
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.