A QUICK & HEARTY BREAKFAST “SAUSAGE” GRAVY & BISCUITS

INGREDIENTS
16oz Turkey Sausage
1 cup Milk
Flour
1 can Buttermilk Biscuits
Salt & Pepper to taste
Parsley (optional)

STEPS

1. Open your can of biscuits (I used the grands flaky 8 count) and get them in the oven. Follow the instructions on the can and adjust as needed for your oven & location.
2. While your biscuits are baking get started on the sausage gravy. Cook according to instructions.
3. Once your sausage is fully cooked sprinkle in some flour. This will help create and thicken our gravy.
4. Slowly add your milk. Add more or less liquid depending on your gravy consistency preference. I like a medium thickness and since I added a little too much flour, I added a little more liquid (water).
5. Add salt and pepper to taste. I would be a little careful with the salt since sausages especially turkey sausage tends to be a bit on the salty side.
6. By this time your biscuits should be done so take those out and just pour your gravy all over your biscuits and enjoy!

You can also add some eggs if you want something extra but this by itself is a very filling and hearty meal. I chose to use turkey because pork and I don't get along physically & mentally. Pork is really not welcome in this home and as I am slowly incorporating more plant based foods. Normally I don’t use processed foods if I don’t have to but this was a craving and I just wanted something quick. I’ve been under a lot of stress lately so this was a quick fix and I am good for a few years.



You can totally make this vegan. I won’t even begin to tell you what to use. But if you are a vegan I am sure you know what alternatives to use. I would love to hear the alternatives that worked for you if you try this out. So please come back and share in the comments below!

I HEART BANANA BREAD

I have a few favorite sweet treats that I love no matter what time of year. The one that I love the most and will never turn down is Banana Bread. I am in love with bananas. The smell, the taste, the texture. Love it. I even love the trees! I have some in my backyard and I am trying desperately to grow my own. I have yet to like a banana bread I didn't make myself. I think the reason is because well, I am an awesome freaking cook. The best really. I am sure someone somewhere is telling their friends all about my greatness. Ha! Okay maybe that isn't true, but I do think the reason is that I like my bananas to be really banana-y. I know it's not a word. Let's pretend it is just for today.

I like to let my bananas get to the point that I can smell them as soon as I wake into the kitchen. You know that point. That's the point you are about to toss them. Before they become banana wine. Did you know they did that? I didn't, maybe I get to them before that happens but, yep. They get all liquefied. Kinda gross, kinda neat.

At any rate, that is why my banana bread is so darn good. Old bananas. That's the secret. Class dismissed.

Oh. The recipe. It's super simple and fast to whip up.

BANANA BREAD

2 CUPS FLOUR (I use 50/50 all purpose/whole wheat)

1 TSP BAKING SODA

¼ TSP SALT

½ CUP BUTTER

¾ CUP BROWN SUGAR

2 EGGS

2-3 CUPS BANANAS (Overripe)

OPTIONAL-

CINNAMON TO TASTE

½ CUP PECANS (Or any nut)

INSTRUCTIONS

1. Begin heating the oven at 350º
2. Slightly melt butter, while that is happening, mash bananas in a bowl
3. Toss EVERYTHING into bowl minus eggs.
4. Beat eggs and add to mix.
5. Mix by hand or with a mixer, the choice is yours.
6. In a 9x5 loaf pan, coat with non-stick spray or butter, fill the loaf pan with bread mixture.
7. Bake for 60 mins at 350º. *Cooking time may increase or decrease depending on your oven. So check periodically while baking. If need be cover when almost done to prevent the top from burning.

Do you have a favorite sweet treat? Is it another version of banana bread? Tell me about in the comments. I'd love to see and try out your recipes!  

AVOCADO CHOCOLATE CHIP MUFFINS

Have some avocados that are about to go bad? Did you buy too many because they were on sale? No worries, I do it all the time. Instead of always making guacamole with it, I decided to try something else. I wondered if I could bake something sweet with them. I have been known for adding stuff to my baked goods like apple sauce, beets, zucchini, etc. However those are all flavors that can easily be hidden. I wasn't sure if you could really hide the distinctive flavor of avocado. I decided to do a little digging.

I wasn't the only one that wanted to try this out. I found numrous recipeies that had avocado in them but they still weren't what I was looking for. So I had to do some playing around to find what I needed.

I decided to mix the sugar, swap out some regular flour, add some of this and some of that. They turned out great. They were a hit and no one suspected something was up with them until they noticed a speck of green! Guess I didn't mash the avocado well enough....LOL.

Onto the recipe....

Ingredients: 

2 eggs
½ cup oil
1 ½ cups avocado (mashed)

¼ cup apple sauce
2 cups flour (1c all purpose, 1c whole wheat)
1 tsp vanilla

1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup white sugar
½ cup brown sugar
¾ – 1 cup mini chocolate chips.

Directions:

1. Pre-heat oven to 350
2. Mix eggs, oil, vanilla, and sugar. Mix till creamy.
3. Add apple sauce, cinnamon, avocado, baking powder, baking soda and salt. Combine well.
4. Add flour in 1/2 cup increments making sure to get it all mixed in.
5. Bake at 350 for 15 mins, then lower to 300 for 8 mins or until done.

ENJOY!

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CAN I EAT THIS? EGGS.

Ever wonder if those eggs you bought last month are still good? I know I do. It happens when we are in an egg phase and I buy 3 or 4 cartons. However when I do that, we seem to suddenly be out of the egg phase. Instead of cracking open egg to smell it or see if it's discolored, there is a much easier method.

The water method:

All you need is some cold water in a dish deep enough to cover an egg. Fill you dish with the cold water and then drop your egg in. If it floats it's bad. If it sinks it's good to go. View the image below for some in between info.

Photo Via: http://greatist.com/ 

I honestly didn't know about this method until a couple of years ago. I would just toss out eggs which is a shame because I bet many times I could have still used them to baking. You can still go further by cracking the egg open. Obviously if there is any rancid or odd odor the egg isn't safe to eat. I mean this is truly a sure fire way. However the water test can at least help weed out eggs that clearly aren't any good. I have tested this, but I am no expert. I am only giving you my experience. Every time I have cracked open an egg that floated to the top it smelled horrible when I cooked it. Not as soon as I cracked it, but that could be because it isn't old enough. I've never had an egg make me feel ill or come out smelling funny when cooking when it stood up on one end. Please trust your own judgment however.

There are many ways to prolong the life of your egg. I have seen people coat their eggs in oil and put them in the fridge. I really don't know if that works but do not put them in the egg tray in the door. The door is not the cool enough for things like eggs or milk. Maybe the fancy schmany new fridges do but most run of the mill fridges do not. I wouldn't suggest putting them all the way in the back either. I notice the chances of them freezing increases. Unfortunately I have learned them the hard way. I tend to keep min in the middle shelf that doesn't get much action and is not as big. The temp doesn't seem to change as much there. I keep them in their carton, I don't swap them out. I do not know about fresh out the chicken eggs. Unfortunately living where I live you don't get fresh eggs like that. This has worked for me so feel free to give it a go if you don't already do these things.

What methods do you use for store bought eggs or fresh eggs? Share with me below!

*Post photo via: https://www.flickr.com/photos/wwworks/

MIYM-APPLE CRISP

I know, I know. Nothing is as American as Apple Pie. Which is what I should be making for 4^th of July. However, here is the thing. I suck at pie crust. Like really suck. I have yet to get it right and I refuse to by pre-made filled with crap pie crusts. So instead we are gonna do a crisp. Plus I really like crisp desserts.

It is super simple to make. I am sure you pretty much have the ingredients on hand and it awesome with fruit that is close to the end of it's shelf life. Given the ease of this treat, I would totally recommend calling in the kiddos to help. Well let's get to it shall we....

APPLE CRISP

Ingredients:

Filling

4-5 Apples

1 cup white sugar*

1-2 tsp cinnamon**

Topping

1 cup flour

½ cup brown sugar

1 stick (8 tbsp) butter (room temp – slightly soft)

½ – 1 cup oatmeal

Instructions:

1. Pre-heat oven to 350°
2. Combine flour, brown sugar and oatmeal in a bowl. Make sure it is mixed well.
3. Add your butter in chunks. You can use your hands or a fork. I prefer my hands. You want to mix the butter and the dry mix together by grabbing and squeezing forming large clumps. Once mixed set in the fridge while you work on the filling.
4. Peel and core your apples. Slice or chop into medium chunks.
5. Combine sugar and cinnamon in a separate bowl. Add apples and make sure they are thoroughly coated.
6. In a glass dish coated with a thin layer of butter, pour in your apples.
7. Top with your crumble. Be sure to make sure apples are completely covered.
8. Cover loosely with aluminum foil.
9. Bake for 30 mins then remove foil and bake for another 10-15 mins. Top should be a deep golden brown.
10. Let cook slightly and serve with ice cream. Add some honey for an extra pop of flavor!

*One note here, depending on the sweetness of your apples will determine just as much sugar you add, I used Golden Delicious

** Add as much as you want. This is your crisp after all!

See how simple that is. It is a great summer treat. Minimal effort. You can even save it in the fridge and eat it the next day cold or reheat and serve with ice cream again. This recipe works for blackberries, strawberries, raspberries, and peaches with only one change. Add in 2-3 tsp of cornstarch to help thicken the juices.

What is your go to summer treat? What is your favorite 4^th of July dish? Let me know in the comments, I'd love to see what you folks enjoy!

*Note: Pardon the inconsistencies with the post images. I am trying out different sizes, fonts, etc.*

MIYM – LEMON PANCAKES

How many of you remember your pancakes coming from a box? I sure do. Aside from going to a restaurant for breakfast, that is how I got my pancakes. Nothing wrong with that. Now that I am at a place where I want as much control as possible when it comes to my food, I had to find out just how hard it is to make them yourself.

Surprisingly it's really simple. I make up a large dry batch so there is some always handy and ready to go. Customizing each time you make it is also very easy. So far I've done lemon, oatmeal, chocolate chip, banana nut, peanut butter chocolate. Out of them all, lemon is the favorite in this home.

Below is the recipe for the mix and lemon pancakes.

PANCAKE MIX

4 cups flour (you can use whole wheat. I do a 50/50 mix on white/whole wheat)

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt (I choose kosher salt because it has a lower sodium count)

2 tablespoons + 2 teaspoons sugar

Keep in an airtight container and make sure you shake up the mix prior to using. Sometimes the salt can shift and sink. Especially if you use coarse salt like me.

LEMON PANCAKES

1 1/4 cup mix

1 egg

1 cup milk (any milk will do. For buttermilk lemon pancakes just use buttermilk.)

1 tbsp butter (melted)

2-3 tbsp lemon extract (Remember the extract will cook out some so don't be afraid to taste the batter add more if it's not strong enough)

Whisk until smooth and then pour batter onto a preheated pan or griddle and cook until bubbles that appear on the surface of each pancake have popped.

Pour slowly and decide as you go how big you want them to be. When you pour, keep in the center, the batter will spread out on it's own.

Flip and cook another 1-2 minutes, until the second side is golden brown. One batch makes about 8-10 good-sized pancakes, or enough for 4 people.

And that is it! Serve with powdered sugar or syrup. It's also extremely good with lemon curd on top and warm maple syrup. Mix it up and tell me how you like it! What I like is you can change the flavor by adding any extract. You can even toss some pecans and bananas with a little cinnamon on top. Or how about adding some chocolate chips!

How do you like your pancakes? Are you a simple and yummy buttermilk pancake person? Or perhaps you like something with a little more flare? Let me know in the comments, I'd love to read all the combinations!

MIYM – PERFECT OATMEAL COOKIES

Now I am a huge lover of oatmeal cookies. I have followed instructions on the package and was never happy. For years I have never been able to make them the way you find them in the store. Which for someone trying to get away from chemicals, and waste was a bummer. I ended up only getting them on occasion which, well if you enjoy a good oatmeal cookie is a sad, sad thing.

However, I have reached the light at the end of the tunnel! I have finally (angels sing) made the perfect oatmeal cookies. Crispy edges, moist and chewy middle, perfectly cooked! There are a couple tricks that help this cookie big time.

INGREDIENTS

3 cups Oats (steel cut, old-fashioned, quick oats)

1 ¼ cups All-Purpose Flour

½ cup White Sugar

1 cup (packed) Brown Sugar

1 tsp Salt

½ tsp Baking Soda

3 tsp Vanilla Extract

2 Eggs

1 cup (2 sticks) Softened Butter

1 cup Chocolate Chips/Butterscotch Chips/Raisins

2 tsp Cinnamon (only for Raisin Cookies)

DIRECTIONS

1. Do not pre-heat the oven just yet. Here is trick #1 – Quick Oats are better. The reason? They cook and absorb the wet ingredients better. However you don't need to buy them if you don't already keep it on stock. Take 3 cups of your oats (in 1 cup increments) and grind them in a food processor. Do not grind to a powder just a rough chop. You will see they are mostly broken up and looks similar to quick oats.

2. Mix all your dry ingredients together. In a separate bowl mix your butter, eggs and vanilla. Then combine your wet with dry.
3. If you are using the 3 different add-ins separate your dough into 3 different bowls. Add your chips and raisins (+ cinnamon) to your 3 different bowls of dough.
4. Line your baking sheets with parchment paper.
5. Grab some dough and roll into a ball. Size is up to you. I choose a golf ball sized ball of dough.
6. Now here is trick #2 – Put the baking sheets into the refrigeration for 15-20 mins. You can do this with the others just place them on a plate. Keep them in the fridge while the others bake.
7. 5 mins before you pull the dough out of the fridge, pre-heat the oven to 325. Bake for about 10-15 mins based on thickness of cookies. Remove cookies when they are slightly golden.
8. Voila! Yummy, crispy and chewy cookies! Enjoy!

{ DOWNLOAD RECIPE HERE }

What did you put in your cookies? Did you try my recipe? Let me know in the comments and leave a link to your cookies on Instagram or on your Blog.  

MIYM - HONEY APPLE TART

This is a sweet dish I love to have with some tea. It's a great treat that isn't overly sweet. Believe it or not, NO SUGAR. I use honey but no white or brown sugar. That's what keeps this treat from destroying your sweet tooth! It looks like a rustic yet fancy treat but it's not. It's super simple.

The ingredients are simple too!

Ingredients:

1 Sheet Puff Pastry

2-3 Medium Apples (your choice of apple. I used Gala)

Honey

Cinnamon (to taste)

Egg white (optional)

That's it!

Instructions:

1. Defrost puff pastry and cut into 6 rectangles. Stretch just a little bit. Brush egg white on pastry if you want. It is not optional but it helps with giving it a nice golden hue and helps the cinnamon stick.
2. Sprinkle cinnamon on the pastry focusing on the center where the apples will be placed.
3. Slice apples (or chop if you'd like, I liked the look of the slices). Layer the slices on the pastry making sure to leave a border of pastry around the apples.
4. Sprinkle a little more cinnamon if you'd like.
5. Bake at 425 degrees for 15 mins. You'll smell the cinnamon and apples when it's close to done.
6. Once done remove the treats and turn off the oven. Drizzle honey all over the treats making sure to really coat them. Place the tarts back into the oven for a few mins. This helps the honey melt some and work it's way down in between the apples and get a little sticky!
7. Eat. Enjoy. Say Mhmmmmm.

What treats do you make with apples? Share your recipes below!

MIYM - HOMEMADE CHICKEN TACOS

This recipe is a simple one that can be done as a freezer meal. It is a modification of this recipe:

[Easy Weeknight Chicken Tacos]

Ingredients:

1 1/2 pounds boneless, skinless chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chile powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 Roma tomatoes, diced

¼ – ½ cup chicken broth

8 to 12 (4-inch) tortillas, flour or corn . I used flour and they were homemade using this recipe:

[ Best Ever Homemade Flour Tortillas]

4 ounces cheddar cheese, crumbled

Fage plain yogurt in place of sour cream. Feel free to use sour cream if you want.

I chose to cook it in a crock pot. Next time I will follow the instructions from the original receipe and roast it. I think you will get a better flavor. We shall see!

Directions:

Chicken – Combine all ingredients into a crock pot and set on high. Depending on your crock pot will depend on how long it cooks. It took 3 hours for me.

Once cooked take the chicken out and shred. Just grab two forks and grab and pull in all directions. Add the chicken back to the crock pot so it can soak up some more of the juices. You can turn it off or set it to low at this point. If you haven't made your tortillas, go ahead and do so. They do not take long to make.

ENJOY!

How do you like your tacos? Corn or Flour? Hard or Soft? Let me know.

EASY FRENCH BAGUETTES

I really didn't think I could make these. But it was so much easier than I thought. The key truly is the ice cubes! Who knew! Well I'm sure seasoned bakers knew. Why didn't y'all tell me!?!

Ingredients:
2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan
3 to 4 ice cubes

I topped mine with butter and some fresh garlic and it was just delicious! Give it a try!

Directions:

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.

Recipe Courtesy: Kelsey Nixon 

Did you try this recipe? Do you have another you'd like to share? Let me know in the comments!

BREAKFAST - QUICK & HEALTHY

We don't always have time to sit down and have a big breakfast. That doesn't mean we can't have something that is jam packed with goodness. One thing I have learned recently is how important it is to try and sit down and enjoy the moment in the mornings. The days get so hectic it's important to set yourself up for success as soon as you get up. Now I understand some folks have different schedules and morning for them is really evening and this still works. The point is to sit down, enjoy your breakfast. After all, breakfast is not something specific to mornings. You are BREAKING the FAST. Whether you do that in the morning or night doesn't matter.

This is totally adjustable to what suits you. I have been trying different ways to get flavor with my breakfast. I am very much a eggs and toast kind of gal, but it can get boring after awhile. So this created a party in my mouth and perked up my morning.

Ingredients:

2 whole eggs (egg whites is also great!)

2 slices of bread (the recipe for the bread I made coming soon)

1 glove of garlic (adjust to your taste. You can never have too much garlic!)

Handful of spinach

Salt and Pepper to taste

Butter (optional)

Now I don't fry my eggs in a traditional way. This is where the healthier methods come into play. Take a couple tablespoons of water and add to a hot pan. Immediately crack your eggs into the pan. Cover with a lid or foil. It's up to you. Let that cook. It goes pretty quickly so check it often. While that is going, toast your bread. Or don't, this is your breakfast after all. Be a rebel, do what you want.

If you'd like you can add a little butter to your toast. Once the eggs are done, put them to the side and pour out any excess water in the pan. Chop or slice up your garlic and put into the pain with a little salt and pepper. This is optional. The garlic is so flavorful you don't need to, I happen to like it. Once the garlic as heated up add your spinach. Now don't walk away this heats super fast. Once done, top your bread with the spinach and garlic mixture. Add your eggs to the side and topped with a little salt and pepper. Voila! It's done. I like to cut off some of the egg white and top the bread with the yolk. I eat the remaining afterwards.

See quick and simple. Maybe 10mins to make. 2mins to eat. Super simple, flavorful and healthy!

Enjoy!

Tomato Focaccia

DOWNLOAD THE RECIPE NOW!

Ingredients

2 1/4 teaspoons active dry yeast

2 teaspoons salt

1 teaspoon honey

1 3/4 cup warm water

3 - 4 cups flour *

4 tablespoons olive oil (I use evoo)

Optional Toppings

Tomatoes (cherry tomatoes can be left whole or halved)

Rosemary

Oregano

Basil

Garlic

Salt

Instructions

1. In a sperate bowl combine water, yeast and honey. Wait for a few mins to allow the yeast to foam up. This is called proofing the yeast. You can use sugar instead of honey.

2. Combine yeast mixture, 2 tablespoons olive oil, salt. Add flour in 1/2 cup incriments to make sure you don't add to much. You can use a food processor or mixer if you want. I prefer to use my hands. Mixture should be moist, not sticky or crumbling.

3. Form dough into a ball and left rise in a oiled bowl. Make sure all sides are coated with oil. Cover with a light towel such as a tea towel and place in a warm place. Allow dough to rise and double. This can take 1 - 2 hours.

4. Drizzle olive oil onto a baking sheet and rub all over including the sides. (If using parchment paper skip the extra oil.) Punch down your dough that has been rising in the bowl and place in the center of the baking sheet. Using your hands spread the dough out as far as it will go without tearing it. Cover with a tea towel again and allow it to sit while you prepare your other ingredients.

5. Preheat your oven to 450 °F. Be sure you have a rack in the middle before the oven heats up. Gather your ingredients. Clean, slide, sautee your ingredients to your liking. Once the focaccia has puffed up a little, make dimples in the bread with your fingertips. You don't need to press hard. Place your toppings, and drizzle with a little more oil before placing in the oven.

6. Turn the oven down to 375 °F and bake your focaccia for about 20- 25 mins. Be sure to check half way through. When your focaccia is golden brown remove immediately and allow to cool on a wire rack.

Enjoy!

Quick & Easy Shortbread Cookies

Top: Chocolate Chip, Bottom: Salted Pistachio

I am not very big on super sweet treats all the time. Well when you want a treat what in the world do you eat? Why shortbread cookies of course! 

Now, how do I make it a little healthier? Change the flour? The butter too? Yes and Yes! I wasn't too sure it would work but I gave it a shot and I love it.

I went looking in the way too many cook books I have for a simple straight to it recipe and then I started adjusting. The result was yummy cookies that tasted just like traditional ones. The fam ate them up quickly.

Success!


Ingredients:

1 cup Splenda (or sugar)
3/4 lb Smart Balance Butter (or regular unsalted butter)
3 1/2 cups flour*
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional:
Chocolate chips
Pistachio Nuts

*I use a 75/25 whole wheat/bread flour mix.


Directions:

1. Preheat oven to 325 °F. If using nuts go ahead and chop then up now.

2. Mix butter, sugar in an electric mixer (or by hand) until they are combined. Add vanilla and combine. Slowly add in your flour and salt. (You can sift the flour and salt together in a separate bowl if you'd like.) If using an electric mixer, mix on slow speed until it all comes together. At this point you can add your chocolate chips or nuts. Place your mixture on a flat surface that's been dusted with flour and shape into a disk or rectangle. Place in a Ziploc bag or wrap in plastic wrap. Let it sit in the refrigerator 20-30 mins. You want the dough to chill.

3. Remove dough from fridge and roll out on lightly floured surface. Roll dough till it's about 1/2 inch thick. Use a cookie cutter or slice with a knife. Line a baking sheet with parchment paper and place your cookies evenly spaced on the baking sheet. If you like you can sprinkle some sugar or spices on top before baking. Bake for 20 - 25 mins. Once the edges begin to brown slightly remove and let them cool. Don't transfer them until they have cooled a bit. They can break easily. 

4. Eat! That's it. You can dip into melted chocolate if you'd like. The amount of cookies you get depends on how you decide to cut.

Peanut Butter Chocolate Chip Cookies

I am on a cooking/baking binge and am loving it. I have been in a slump lately and the cooking/baking has been making me feel much better. However I am taking and more healthy route in life and wanted a healthier cookie. Peanut butter is something seems to be a staple in healthy eating but I am not a fan. So I decided to take a plunge and make some peanut butter cookies. I cam across a yummy recipe but as usual, made some changes.

Original Recipe Here

My changes: I added chocolate chips (I have plans to add banana and apple chips in the next batch). Since that dried it out a little bit I added a little almond milk. Came out fantastic.