Scones are one of my favorite “socially acceptable” ways to eat dessert for breakfast. I’ve always loved scones but had completely forgotten about them until my mom baked a delicious batch for my bridal shower brunch last summer. Since then, I haven’t been able to stop thinking about this sweet and buttery treat. The recipe I’m sharing with you today is one that my mom learned when she was in 7th grade Home Economics! Over the years, she has altered and simplified the recipe so that it is quick and easy to make, while still being very tasty.
Growing up, I had a large imagination and believed in all magical creatures including leprechauns. Every St. Patrick’s Day, I would dress up in all green attire (to avoid getting pinched), grab a magnifying glass, and go on a hunt for leprechauns. To be fair, I had every reason to believe they existed thanks to the “evidence” my mom secretly created. Along with dying objects (such as milk) green, my mom would leave tiny leprechaun footprints around the house, as well as hidden chocolate gold coins. I remember being so excited to find the hidden treasure, and if I was lucky, catch a glimpse of a leprechaun! These St. Patrick’s Day memories of mystery and hidden treasure inspired me to create today’s recipe: Hidden Pot of Gold Cupcakes!
Some call it Puppy Chow, others call it Muddy Buddies. Whatever the name (I prefer Puppy Chow), they are both referring to the same delicious chocolate and peanut butter treat we all love. However, while the classic recipe has great flavors, it is visually boring and doesn’t look as yummy as it tastes! I decided to fix this by creating today’s recipe, which has the classic flavors of Puppy Chow, with a new colorful look that I’m referring to as Unicorn Puppy Chow. When I think of unicorns, I think about rainbows, glitter, happiness, and all things magical. Just like unicorns, this recipe is colorful, makes me happy to eat, and even has unicorn horns! These treats are both delicious and so pretty that you won’t be able to put them down!
Growing up, my mom would use butter, Parmesan, and breadcrumbs to make chicken tenders. We would coat the chicken with melted butter, and roll it in a mixture of breadcrumbs and Parmesan before baking. As a lover of chicken nuggets, this dish was so yummy and equally fun to make! The recipe I’m sharing with you today is a tropical twist on this childhood favorite. It uses a coconut topping to make chicken nuggets that are crispy, sweet, and packed with flavor. This dish has become a staple in my home and has surprisingly replaced piña coladas as my number one coconut recipe!
Warning: This soup is can’t stop eating addicting. Whenever I make this recipe I find myself going back for thirds and fourths even though I’m stuffed because it’s that good! To be fair, I’m sort of known as a soup girl by my friends because from the ages of 22-25 almost every day I ate soup for dinner. My soup of choice was store bought chicken corn chowder or baked potato soup, and it never got old. My maid of honor even mentioned in her toast at our wedding how the only time she saw me in the kitchen was to heat up a bowl of soup!
I’ve since expanded my dinner selections after realizing my body isn’t going to be able to sustain living on this nutritionally lacking meal plan. In fact my eating habits were (and often still are) similar to a child on Halloween night – lots of sugar. I think the problem started in my upbringing and can be narrowed down to my mom’s love of candy. Growing up, we always had a bowl of M&M’s out on the counter, our own designated candy drawers, a candy dispenser on the wall, an abundance of homemade cookies, and were like celebrities at the local candy store that we frequented at least once a week. These habits I’ve carried throughout my entire life, but for the sake of my husband who wasn’t trained to eat this way, I’ve slowly been trying to change my habits. There’s no way I’m cutting out candy anytime soon, so the first option has been to change my dinner meals.
I love this chili soup because it makes a huge batch you can eat all week, and it contains vegetables without feeling like I’m eating vegetables (you know what I’m talking about). Also, since it’s homemade, the soup doesn’t contain a bunch of preservatives and things you would find in store bought soups! It’s healthy, but savory, and perfect for the chilly months!
Steven and I spent the beginning of our weekend prepping for what forecasters warned would be a “historic storm”. We were told to brace ourselves for 60mph winds and the possibility for long term power outages! At first I wasn’t too concerned. If the power went out I would just stay indoors, read a book, and eventually venture out to a nearby restaurant for food. Growing up in Connecticut, everyone had generators so I assumed Seattle would too. Steven quickly informed me that this wasn’t the case, and we found ourselves heading out to Fred Meyer Friday afternoon to prep.