Holiday Baking & Gift Making

When my mom invited me over to bake cookies with her I jumped all over it. Baking and the holidays go hand in hand. Feeding your friends and family is the ultimate way to say you care. Today I'm going to share 3 cookies that are guaranteed to satisfy.

First up, a pre made cookie mix from 3 Nutz Baking Co. These cookies are super addictive and the best part, they are healthier than your average. The Chocolate Chip Kookie Mix is Paleo friendly and gluten free. You just add eggs, vanilla extract and bake. How easy is that? You can also opt for an egg replacer to make the mix vegan.

I mixed together the prepackaged dry ingredients with 2 eggs and 4 tsps of vanilla extract. Mini chocolate chips (which distributed evenly in every bite) are packaged separately so they don't get broken up in the initial mixing of ingredients. This family run company seriously thought of everything.

The mix is pretty sticky and the final cookie shape is based on how you mold your raw dough. Too keep each cookie looking perfect I used a scoop. This was my first time with this gadget and it's life changing! No mess and a perfect cookie.

Since it is the holidays and that clearly means time to overindulge I dipped half the cookies in dark chocolate and sprinkles.

Use coupon code CURLYQ to get $1 off this cookie mix now until January 31st! These cookies are good anytime, but especially to help with new years resolutions. They are a great way to satisfy your sweet tooth without stretching your pants! Click here to shop.

Next up the easiest cookie you could ever "make", Reese's chocolate chip cookies. I put the word make in quotes because this cookie starts with pre made cookie dough. Buy the kind that comes in little square blocks. I used chocolate lovers cookie dough, but chocolate chip or peanut butter would also do the trick. Using a mini muffin pan stick each square in a hole. Bake according to the directions on the cookie package.

While the cookies bake, unwrap the same number of mini Reese's peanut butter cups. This is the hardest part of making this cookie, because it's real tough not to eat every opened candy.

When the cookies come out of the oven stick a Reese's in each one and let them cool. Pop out and eat package these babies up!

This cookie recipe is brought to you by my mother by way of my grandma. Audrey's Butterhorn Cookies are named after a lovely lady who used to live next to my grandma Lucy. These cookies are buttery, flaky and rolled in sugary goodness. I also happen to think they are the perfect accompaniment to a warm cup of coffee or tea!

A note for all the cookie dough eaters:  do not eat this dough. You will think to yourself OMG this is missing something and you would be right. The cookie does not come together until the outer layer of sugar is added. You have been warned, but just like me you will probably STILL sample a scoop.

Audrey's Butterhorn Cookies

Yields 100 cookies

Dough Ingredients:

• 3 cups Flour

• 3 sticks Unsalted butter

• 2/3 cup Granulated sugar (Place an additional 2 cups of sugar in a bowl to roll cookies in after baking)

• 1/2 cup Almonds (skin on, grind in food processor until a dust consistency)

Preparation Instructions:

Preheat oven to 350 degrees

Take a tablespoon of dough and roll it in your hands to form a crescent shape. Lay on parchment lined cookie trays. Bake for 25 minutes or until lightly golden. Let cool, but while the cookie is warm roll it in the 2 cups of sugar you set aside in a bowl.

Even Sawyer got in on the fun! Perhaps we have a future baker on our hands?

I wrapped up all the cookies in blue, silver, and chalkboard paper. Now all that's left is delivering my handmade treats.

Thanksgiving Happenings

I always look forward to Thanksgiving. I know people get all excited about Christmas right after Halloween (or maybe it's just all the department stores), but I love me some Thanksgiving. The traditions of stuffing myself like a turkey, sharing good food, conversation, and lots of laughs with our family is not something to be overlooked.

This year I am in charge of table décor. I made these "Thankful for" cards to be used as part of my super secret setup. TOP SECRET because I know my mom reads this blog and I want her to be surprised. The "thankful" is some hand lettering I picked up in my calligraphy class (swoon). In the spirit of giving you can download the cards to use on your Thanksgiving table. Click here.

This week I whipped up this super easy and versatile casserole. The recipe is based on one from Trader Joe's, but I have doctored it up with some extra veggies.

Chili Cornbread Casserole

• 1 package (around 1.23 lbs) ground turkey or beef
• 1-diced yellow onion
• 1-4 oz can fire roasted mild diced green chiles
• 1-14.5 oz can fire roasted diced tomatoes
• 1-15 oz black beans drained and rinsed
• 2 cans of chili (I use Trader Joe's brand. You can use turkey or beef)

• 1 box of Trader Joe's Cornbread Baking Mix
(You will need 1 egg, 1/2 cup vegetable oil, and 3/4 cup milk)

• 1-package (2 cups) of Mexican blend graded cheese

Optional add-ins:

2-3 grated zucchinis

1 cup frozen corn niblets

1/2 cup shredded carrots roughly chopped

1 diced red pepper

Preheat oven to 350 degrees. In a large stockpot brown the ground turkey or beef. Drain and set aside. In the same stock pot sauté the onions 5-7 minutes or until they are tender. Add any or all of the optional add-ins and cook for another 5-7 minutes or until the vegetables are tender. Add the browned meat, chiles, tomatoes, black beans, and 2 cans of chili into the vegetable mixture. Cook on a medium heat for 10-15 minutes. Prepare the cornbread according to the package and set to the side. Pour the chili into the bottom of a 8"x10" baking dish. Add a layer of cheese on top of the chili. Spoon the cornbread over the top and use a batter spatula to evenly spread out the mixture. Bake in the oven for 35-40 minutes until the cornbread is golden brown and an inserted toothpick comes out clean. Let cool for 5-10 minutes. ENJOY!

TIP:  You can make this meal vegetarian by adding vegetarian chili. Just be sure to add two more cans for a total of 4 cans.

Side Note: I am a huge fan of hiding veggies in my family's food. One of my favorite cookbooks for this is Deceptively Delicious by Jessica Seinfeld. Check it out for your picky eaters or if you just want to find more ways to eat your vegetables.

Our Fourth (& Fifth) of July + 1 recipe

Since the fourth of July landed on a Friday this year we ended up with two days of celebration! Sawyer had three outfit changes, his first dip in the pool, and tasted my famous macaroni salad. Here are some of my favorite pics from the fourth...and fifth.

I was gifted this cute hand-me-down romper when Sawyer was born. It remained in his closet just waiting for the fourth. Well, I should have checked the size before I dressed him. I was able to get it on, but when it came time I could not get it off! My mom held him while I cut him out of it. He was perfectly happy during the process thank goodness!

A flag to some...just another toy to others.

Muscle Tee//Shorts//Shoes

Baby Float (Similar)

Since we were attending two back-to-back parties I doubled one delicious recipe and brought it to both shindigs. This is seriously my favorite macaroni salad. It's loaded with veggies, not mayo heavy, and has a really fun name! It's the perfect side dish to bring to any summer party.

Fleetwood Macaroni Salad

2 cups cooked elbow macaroni (I use 1/2 a pound. This will boost the serving size.)
1 cup fresh or defrosted frozen corn kernels
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cucumber, peeled (I leave the peel on), seeded and cut into quarters
1/2 cup chopped red bell pepper
1/4 cup chopped parsley (reserve a little for garnish)
1/4 cup chopped chives or green onions
1/4 cup lemon juice
1 cup vegan mayonnaise (You can use the regular stuff, but Vegenaise is seriously some tasty stuff!)
1 1/2 tsp salt (This cookbook is salt heavy. I would suggest salting to taste...don't just dump it in!)
1/2 tsp pepper

Mix everything together in a large bowl. Sprinkle with parsley to garnish.

I found the recipe in one of my favorite cookbooks The Native Foods Restaurant Cookbook. Native Foods is a growing chain of healthy "fast food". I had major cravings for this place when I was pregnant. Although I eat meat it repulsed me at the time. A couple of my favorite things on the menu are the Scorpion Burger, Soul Bowl, and I love the Watermelon Fresca. Check it out if you have a restaurant in your area and if not you can always pickup the cookbook.

Pumpkin Pie Coffee Bar

After being pregnant I truly love my caffeine coffee. So, the pumpkin coffee bar was born!

 Keurig K-Cup Carousel Tower, Pumpkin Spice Coffee

Pumpkin Pie Coffee Drink

Pumpkin Spice coffee K-Cup (I set my Keurig on the 7.25 oz small mug setting)

1/2 cup 1% lowfat or fat free milk

2 tbsp International Delight Pumpkin Spice Creamer

Sip and Enjoy!