Puppy Peanut Butter Birthday Cake!

I’m not above spoiling my dogs, and Brent would even argue that I spoil them too much. But, I’ve been wanting to make something for Oreo’s birthday for, well, the past 2 months because he birthday is just before Christmas.

With everything that has been going on, I haven’t had time to make something for the two of them. After deciding that paleo was going to be the plan for the next month, it became a great time to use up some flour.

Puppy Birthday Cake

Ingredients:

1 Eggg 1/3 Cup Honey
1/4 Cup Peanut Butter 1 Cup All Purpose Flour
1/4 Cup Canola Oil 1 Teaspoon Baking Powder
1 Teaspoon Vanilla

Directions:

1. Preheat the oven to 350 degrees. Mix the egg, peanut butter, oil, honey and vanilla. Then mix the flour and baking soda together. Add it to the wet mixture.

2. Split the batter in half and pour it into 2 ramekins. Bake for 20 minutes.

2. Once cooled, top with peanut butter.

Dog Cupcake Collage

Even though Oreo looks completely unexcited to eat her cupcake, she was actually working on her cute face so I would give into her and let her eat it.

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Look at those tortured little eyes. When she finally got a taste, she wasn’t really sure how to eat it and just licked the peanut butter off the top until I broke it into pieces for her.

Bacon on the other hand, knew exactly what to do.

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What doggie is going to argue with a yummy peanut butter treat??

For other dog treats, check out:

Pupsicles

A Month of Paleo!

Yes, you heard it right. After A week straight of baking every cookie under the sun and trying to make excuses to bake some more, I couldn’t actually handle all of the sugar any more and decided to give paleo a try. My sister had been doing a paleo challenge for the month of January with her cross fit gym, which put the idea in my head.

I was sitting at home, feeling the sugar over load and wanting to do something to get in shape for the upcoming wedding, when I just up and left to go to Barnes N Noble to pick up some cookbooks, then to the supermarket for a complete over-haul of my pantry.

I ended up grabbing “The Paleo Solution” by Robb Wolf and Against All Grain, which is a cookbook by another blogger. The first aisle I walked down was the dairy aisle, with milk, cheeses, yogurts, butter, cream cheese. An aisle that I would most likely pick up all of the above was no longer an aisle that I wanted to even tempt myself with.

I bought what I considered to be paleo foods and headed home to read up. Robb Wolf’s book is a great reference to why paleo makes sense for your body. It really got me excited about trying the diet change.

What is the paleo diet?? In a short sentence, anything you can pick, hunt, or gather you can eat. No processed foods, no grains, no legumes, no dairy.

The paleo diet is really quite simple in what you are eating. So instead of painstakingly making a ‘food diary’ of sorts, here is a day of meals.

Breakfast:

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Peper and Onions, with spicy sausage and an over easy egg.

 

Lunch: 

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A sandwich without the bread. Roasted Red Peppers, Sliced Turkey, Avocado and Bacon.

 

Snack:

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A strawberry banana smoothie made with almond milk.

 

Dinner:

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Roasted chicken and steamed broccoli. I licked that roasted chicken clean it was so good.

 

So far, it really hasn’t been that bad. After reading Robb Wolf’s book, I decided that being the strict, “NOTHING NON-PALEO WILL CROSS THESE LIPS.” That I would go with the idea of 85% of the time, paleo choices will be made. 15% is a little more relaxed. I eat on the road quite a bit and there really isn’t a way for me to no eat out. This way, when my salad has a bit of cheese sprinkled on top, I won’t go nuts.

 

Have you ever decided to try a drastic diet change??

Soft, Chewy Oatmeal Cookies

Catching onto the trend?? Soft and chewy cookies are on trend apparently. The baking mood has yet to subside and with a meeting for work, I figured it would be a great opportunity to bake something and have someone else eat it. :-)

It was a great life decision to bring those cookies to our meeting because everyone absolutely loved them…and I didn’t have to eat too many of them.

Oatmeal Raisin Cookies

 

Ingredients:

1 Cup Softened Butter 1 Cup White Sugar
1 Cup Light Brown Sugar 2 Eggs
1 Teaspoon Vanilla Extract 2 Cups All Purpose Flour
1 Teaspoon Baking Soda 1 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon 3 Cups Quick Cooking Oats
1 Cup Raisins

Directions:

1. Preheat the oven to 375 degrees.  In a mixer, beat the butter, white sugar and light brown sugar together until light and fluffy. Then add in the eggs one at a time. Stir in the vanilla.

2. In a separate bowl, mix the flour, baking soda, salt and cinnamon. Gradually add the flour mix to the wet mixture. Mix in the oats and them raisins.

3. Cover the cookie sheets in tin foil and place 1 inch dough balls onto the sheet. Bake them for about 9 minutes and allow them to cool on the cookie sheet to harden them a bit. Then remove them and fully cool them on a cooling rack.

Oatmeal Cookie Collage

 

Just a little side note too, you can always make these cookies a little crispier by extending the time they are in the oven.

Since going a little cookie crazy this past weekend, you won’t even guess where that ended up for me. I definitely took a swing to the other side after cookie overload. I’ll let you in on the next post.

 

Soft and Sweet Ginger Cookies

I went on a bit of a Cookie rampage last weekend and made just about every kind of cookie you can think of. Well, there may be a few more…

For the patriots game, my family got together to watch the game and enjoy some good eats and I decided to bring a cookie. These little delectables really hit the spot too. I love ginger cookies because after just 1 or 2 they seem to satisfy the sweet tooth and this recipe has been by far my favorite.

Soft, Chewy Ginger Cookies

 

Ingredients:

2 1/4 Cups All Purpose Flour 2 Teaspoons Ground Ginger
1 Teaspoon Baking Soda 3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves 1/4 Teaspoon Salt
3/4 Cup Softened Butter 1 Cup White Sugar
1 Tablespoon Water 1/4 Cup Molasses

Directions:

1. Preheat the oven to 350 degrees. Mix the flour, baking soda, cloves, cinnamon and salt together in one bowl.

2. In a separate bowl, mix the butter and sugar until it is light and fluffy. Mix in the egg, water and molasses. Gradually stir in the dry ingredients.

3. Form the dough into 1 inch dough balls and roll each one in white sugar to form a light coating. Place them on a cookie sheet covered in tin foil.

4. Bake the cookies for about 9 minutes and then allow them to cool for 5 minutes on the cookie sheet. They are quite doughy when removed from the oven and they need a chance to cool and become more solid before moving them.

Ginger Cookie Collage

 

I LOVED these cookies. They really turned out great.

 

Chewy, Chocolate Chip Cookies

Everyone needs that chocolate chip cookie that reminds them of their childhood. These cookies aren’t unbelievably sweet, they are chewy and filling so you don’t really have to worry about getting your hand stuck in the cookie jar too many times in a day.

But just in case, check out this nifty kitchen tool to help with portion control when you just want 1 more chocolate chip cookie:

It’s called…The Kitchen Safe. And it is exactly what you are thinking. You set a timer on the top of the jar, say 24 hours, and once you open the jar to grab a cookie or two and put it down, the jar will seal itself for 24 hours before allowing your grubby little fingers to grab at another cookie.

No doubt, you can outsmart it, but really?! It’s one way to stop the munching.

Now for the cookies…YUM.

Chocolate Chip Cookies

Ingredients:

1 Cup Softened Butter 1 Teaspoon Baking Soda
1 Cup White Sugar 2 Teaspoons Hot Water
1 Cup Ligth Brown Sugar 1/2 Teaspoon Salt
2 Eggs 3 Cups All Purpose Flour
2 Teaspoons Vanilla Extract 2 Cups Semisweet Chocolate Chips

Directions:

1. In a mixer, mix the butter, white sugar and brown sugar until smooth. Then add the eggs one at a time, followed by the vanilla.

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2. In a small glass, heat up water and dissolve the baking soda. Then add to the mixer and blend. Stir in the salt, flour and chocolate chips next.

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3. Place on a ungreased, nonstick cookie sheet and bake at 350 degrees for about 10 minutes, or until the cookies are slightly browned. The cookies will spread, so place them about 2.5 inches apart.

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And boom…delicious chocolate chip cookies. This batch made about 4 dozen cookies, which should last a while :-)

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The batter would also be great to mix up the ingredients with, substituting the chocolate chips.

What would you lock up in the Kitchen Safe??

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