Monday, October 24, 2011

Pumpkin Woopies

These are the perfect fall treats. DELICIOUS! Seriously make these. This recipe does make quite a bit though so be prepared for that. It is big enough so you can make them as woopies with the cream in the middle of two cookies. Also try them with ice cream as the center instead of cream cheese frosting.


For the Cream-Cheese Filling
 3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies 
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract



  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Thanks Martha Stewart

Saturday, October 1, 2011

Whitneys Peach Salsa

2 peaches
1 lime juice
clove of garlic
handful of cilantro
1/2 tomatoes
1/4 sweet onion
dash of salt 

blend and enjoy!

Sunday, September 25, 2011

Banana Boat

Here is a delicious and easy desert. It's Banana. Graham crackers. Chocolate chips. Peanut butter chips. Mini marshmallows. Wrapped in tin foil. 

Saturday, May 28, 2011

Peanut Butter Bars

 So the other day I had about ten extra kids at my house and they all wanted a treat.  I needed something that fed a small army.  I found this delicious recipe.

Ingredients (for the cookie):
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup peanut butter
  • 2 eggs
  • 1 teas. vanilla
  • 3/4 teas. baking soda
  • 1/2 teas. salt
  • 1 1/2 cup flour
  • 1 1/2 cup rolled oats

Ingredients (for the topping):
  • 3/4 cup peanut butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 5 tbsp. butter
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter.  Add eggs and vanilla.  Add soda and salt and mix until well blended.  Add flour slowly, making sure incorporated, but do not over mix.  Stir in oatmeal by hand.  Spray a 15x10 jelly roll pan with nonstick cooking spray.  Spread mixture in pan (I wet my hand slightly and press the mixture in evenly).  Cook at 350 degrees for 12-15 minutes until golden brown.  

Remove from oven and immediately drop peanut butter (from the topping list) by teaspoonfuls evenly around the top.  Allow to melt and spread smooth with a spatula.  Allow to cool thoroughly.

In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds.  Remove from heat and add milk chocolate chips.  Whisk until chocolate sauce is smooth.  Poor evenly over bars and allow to set before cutting and serving.  

Sunday, May 1, 2011

Lone Star Fish Taco's

  • My favorite thing to eat is Lone Star Taqueria's Fish Taco's. My friends and I always eat there after skiing. Beings that we ski a lot we end up eating there quite often. The amazing snow that Utah is getting made it so I ate there three times last week.

When my family decided to make fish taco's for our Sunday dinner I figured that trying to replicate Lone Star's was a must. I've made fish taco's a bunch but never quite like this.

They are healthy and delicious!

  • 6 tablespoons ground dried New Mexico or California chilies
  • 3 tablespoons salad oil
  • 1/2 teaspoon pepper
  • About 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground cumin
  • whole cloves
  • dried bay leaf, broken into pieces
  • 1 pound boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish (see notes)

  • 1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
  • 2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
  • 3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
  • 4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
  • Lone Star Cilantro Jalapeño Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
  • Makes about 2 1/4 cups.

    • I cooked the fish on a grill to simplify things, it turned out much spicier than Lone Star's because of some spices I improvised on, but still so delicious. The fish held together way better as well!

Vegan Oatmeal Raisin Cookies

I gave my first attempt today at making vegan cookies. I've made healthier cookies plenty of times but never vegan. I was inspired by some really delicious vegan cupcakes I've had recently. 

The result was delicious, and very unique. These cookies are a different flare to them than most you are used to. I would definitely recommend trying these even if you don't care about them being vegan.


1 3/4 cups toasted walnuts
2 cups oats
3/4 cup white Kamut flour (I used wheat pastry flour)
1/2 cup Sucanat (I used brown sugar)
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins

I used brown sugar and wheat pastry flour since they are both easier to come by.


Preheat oven to 350 F

Place walnuts on baking sheet. Toast walnuts in oven for 10-12 minutes or until golden in color. What carefully so they don't burn. When done, remove and let cool for a few minutes. Dump Walnuts into food processor and process until finely ground, no more.

In medium bowl, mix flour, baking soda, 1 cup oats, cinnamon, and brown sugar or sucanat. Add dry ingredients to food processor and process for 20-30 seconds. 

In small bowl add coconut oil and microwave to soften. In same bowl stir in maple syrup, almond mild, and vanilla.

Mix both bowls together.

Add remaining 1 cup of oats stirring by hand, and fold in 2/3 cup of raisins. Make small balls of dough and flatten with hand.

Bake for 10 minutes at 350 F. Makes 16 large cookies.
I also used dark chocolate chips on half the batch instead of raisins because who doesn't love chocolate chips.
Thanks for this delicious and unique recipe. 

Monday, April 4, 2011

Spice Cupcakes

So I made these little delightful delights for Josh & Jelissa's combined birthday dinner.  

1 box spice cake mix
1 small box vanilla instant pudding mix
4 eggs
1/2 Cup oil
1/2 Cup water
1/2 Cup sour cream

1 small can of sweetened condensed milk
1 cup of white chocolate chips or cinnamon chips
1  1/2 teaspoons cinnamon

1. Preheat oven to 350 degrees F. Place all ingredients into stand or electric mixer and beat on medium for close to 2 minutes, batter will be thick. Scoop or spoon batter into 24 cupcake cups and bake for 18-21 minutes or until toothpick comes out clean from center.

2. To prepare white chocolate sauce, pour sweetened condensed milk into a small saucepan over medium heat.  When hot, pour in chocolate chips and cinnamon and stir until smooth.  Pour white chocolate sauce over cupcakes (I unwrapped my cupcakes and put them on a display plate and then poured it on).  Let chocolate set slightly or eat immediately if you like it gooey!

Monday, March 28, 2011

Baked Macaroni & Cheese


  • 1 (16 ounce) package elbow macaroni
  • 4 tablespoons butter
  • 1/2 small onion, chopped (I just use onion flakes)
  • 4 tablespoons all-purpose flour
  • 1 tablespoon dry mustard
  • 3 cups milk
  • 1 egg
  • 4 cups sharp cheddar cheese (grated)
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 1 cup dry bread crumbs, or more as needed (I just smashed up the yummy focaccia croutons from Costco.)


  1. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 6 minutes. Drain well.
  2. Preheat an oven to 350 degrees F. Grease a 9x13 inch baking dish.
  3. Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour.
  4. Temper the egg (whisk it in a separate bowl and slowly add 3/4 cup of the flour mixture to the egg mixture - then add back to the flour mixture) 
  5. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
  6. Pour the macaroni into the cheese sauce, and stir to combine. Stir, salt, and pepper.
  7. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

This is one of our, not so healthy, comfort foods.  Delightful! 

Chocolate Fudge Jr. Mint Centered Cupcakes

Chocolate Fudge Jr Mint Centered Cupcakes
1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 - 4 oz boxes Jr Mints 
Homemade Whipping Cream for Frosting
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips.  Mix on medium for 2 minutes or until well combined and somewhat thick.  Scoop into 24 paper lined muffin cups.  Press 3 JR mints into the center of each cupcake center.  Bake for 22-25 minutes or until toothpick comes mostly clean from center.  Let cool completely and frost with Homemade Whipping Cream and a Junior Mint. 

Apple Pie


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 7 cups thinly sliced pared apples
  • 1 tablespoon lemon juice
  • 1 Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter or margarine
  • 1 egg white
  • Additional sugar


  1. In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

Dutch Apple Pie


  • 1 (9 inch) unbaked deep dish pie crust
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 7 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).

  1. To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
  2. To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
  3. Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
  4. Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Yummy Carrot Cake

Cake Ingredients:
4 eggs
3/4 cup vegetable oil
3/4 cup apple sauce
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice or pumpkin pie spice
3+ cups grated carrots

Frosting Ingredients:
1/2 cup butter softened
8 ounces cream cheese
4 cups confectioners sugar
1 teaspoon vanilla

  1. Preheat oven to 350 degrees F.  Grease a 9x13 inch pan.
  2. To make cake...In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla.  Mix in flour, baking soda, baking powder, salt, cinnamon, and spice.  Stir in carrots.  Pour into prepared pan.
  3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
  4. To make frosting... In a medium bowl, combine butter, cream cheese, confectioners sugar and vanilla.  Beat until smooth and creamy.  
I made this for Jelissa's Birthday.  It was quite delightful.  We took pictures of it BUT I left my camera at my Mom's House.  I will post it when I grab it.  You really should make it.  Consider it health with all those carrots in it.  You can eat the whole cake.  

Sunday, February 27, 2011

Banana Bread

1/2 cup margarine
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 teaspoon lemon juice
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well-greased 8x4x3-inch loaf pan for 1 hour at 350 degrees, makes 1 loaf.

From the Lion House cookbook

I would double this because 1 loaf will not be enough to satisfy!

Monday, January 17, 2011

Whole Wheat Waffles

This is a great mild whole wheat waffle, where you can make a healthier choice, but don't have to completely change the taste. I have another recipe I usually use that is a multi-grain waffle. This recipe is great if you don't usually like wheat as much. I love wheat so I enjoy a nice hardy waffle, but I use this recipe when I'm making waffles for other people.

3/4 cup all purpose flour
3/4 whole wheat flour
2 tablespoon wheat bran
1tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups 1% milk
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons wildflower or orange blossom honey (or regular)

Mix dry ingredients and wet ingredients separately. Add wet to dry slowly stirring. Don't over mix.

Use with Strawberry and Honey Sauce

Thanks Williams-Sonoma

Strawberry and Honey Sauce

This is a delicious way to spice up an ordinary waffle. Seriously way good.

In small sauce pan over low heat warm 1/2 cup honey stirring until thinned but not hot, about 1 minute. 
Remove from heat.
Add 1/4 cup fresh lemon juice
1 cup diced fresh strawberry's
Stir until blended.
Cover and let stand at room temperature until served

Thanks Williams-Sonoma

Sunday, January 16, 2011

Wheat Pasta

This may not be the easiest way to make pasta, 
for flat wide noodles its tasty,
for smaller noodles maybe stick to the store.

1 1/2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon of fine salt
3 large eggs at room temperature
1 tablespoon olive oil

1. Make a well with the flour

2. Add eggs and oil in center of well
Stir oil and eggs in center of well until blended, don't let it breach wall.
Slowly stir 

4. Use your hands
When the mixture is to stiff for fork, use your hands. Draw in flour at the bottom until you have soft, moist, not sticky ball of dough

5. Knead the dough
Clean surface and dust it lightly with flour. Knead for 12-14 minutes until smooth and elastic

6. Let the dough rest
Shape dough into ball, cover with over turned bowl, and let it rest for 15 minutes. Don't let it sit for longer or it will dry out.

7. Roll out the dough
Cut dough into four equal pieces, leave three under bowl for now.
Roll dough away from you, lift dough, re-flour. Turn dough 90 degrees, roll again.

8. Roll and cut into desired thinness

9. Fold and cut

Thanks Williams-Sonoma for this great recipe

Mother's Meaty Pasta Sauce

One of my favorite things my mom makes is her pasta sauce. Pasta is one of my favorite foods and its because I've been eating this sauce for as long as I can remember.


1 pound extra lean hamburger meat
2 cans tomato paste
1 can of water
2 cans tomato sauce
2 cans of stewed tomatos (blended)
2 tablespoons of brown sugar
2 tablespoons of basil
garlic salt to taste

Brown the beef, mix in everything else,
add water if to thick,
add paste if to thin,
add ingredients to your taste.

This isn't the exact amount that we use of everything, we usually make it to taste. Try different things until its just how you like it.

Use with Whole Wheat Noodles