Chocolate Cookies

These cookies are definitely a way to satisfy a chocolate craving. They come out nice and chewy and of course chocolately! I have no idea where this recipe came from and while I plan on trying it again sometime, I found it rather difficult to roll the dough into the logs needed to chill and then slice. My hands were covered in sticky chocolately goodness and when Kevin came home he pointed out more dough on my nose and my arm! So...if anyone tries this (or already has experience with it) and has a tried and true method for keeping the "stickiness" to a minimum please let me know. And if I happen to come up with a solution, I will edit this post. In the meantime, enjoy the fruits of your labor.



2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 Tbsp vanilla extract
3/4 cup cocoa powder
2 cups flour
1 tsp baking soda
1/2 tsp salkt
White Sanding sugar, for garnish

In a large bowl, cream the butter and sugar together. Add the eggs and vanilla and mix until combined. In a separate medium bowl, whisk together the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients to the creamed mixture and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2 inches high and 1 foot long. Wrap them in waxed paper and refrigerate for 2 hours.

Preheat oven to 350 degrees.

Once thoroughly chilled (and firmed), slice the cookies into 1/2 inch thick rounds and cover with sanding sugar. Place on parchment lined (or greased) cookie sheet and bake for 10 minutes.

Remove to a wire rack to cool.

Barbeque Pot Roast & Zesty BBQ Sauce

We have had a pork roast in the freezer for...well...way too long now so I took it out to defrost in the fridge and hopefully forcing myself to use it. I asked Kevin for his opinions/cravings on how I should prepare and he said "barbeque." Now, I've never heard of a barbeque pork roast, but I figured it had been done before. Sure enough, my trusty Betty Crocker Cookbook came through with both a barbeque pot roast recipe and a zesty barbeque sauce recipe.

This was surprisingly quick and easy to throw together. Kevin absolutely loved how this turned out and we plan on experimenting with our own barbeque sauce until we have a "signature" recipe. I hope you will try this meal sometime.


Barbeque Pot Roast
1. Begin by heating a dry 12 inch skillet to medium heat. Cook beef on all sides until brown (to sear in the juices).
2. Meanwhile, in a 1 qt. sauce pan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat and simmer uncovered for 10 minutes, stirring occasionally.


Zesty Barbeque Sauce--Ingredients
1/2 cup ketchup
3 Tbsp vinegar (calls for white, I used apple cider)
2 Tbsp chopped onion
1 Tbsp Worcestershire sauce
2 tsp. packed brown sugar
1/4 tsp ground dry mustard
1-2 cloves of garlic, finely chopped

3. When meat is finished searing and sauce is simmering, place prepared vegetables in the bottom of your greased crockpot:

4 potatoes, chopped
1/2 bag baby carrots
1 small onion, sliced
2 cloves garlic, minced

4. Place seared meat on top of the vegetables and pour prepared bbq sauce over top.
5. Cook in crockpot on high for 4-5 hours.

Better than Your Average Oatmeal

Personally, I hated oatmeal for my entire childhood. My sister loved the instant stuff --especially strawberries and cream--but I just couldn't stomach the texture. In college I gave oatmeal another shot to impress me and I began to enjoy the Dining Common's extra thick oatmeal with loads of brown sugar. I was soon hooked on Maple and Brown Sugar Instant Oatmeal and then decided to try the plain instant oats out of a desire to save money. I loved that stuff with brown sugar and the occasional scoop of peanut butter. Recently I have become obsessed with the Old Fashioned Oats and buy them in bulk from good ol' Sam's Club. Cooking oats on the stovetop increases their irresistible factor by a million. I thought I would share with you one of my favorite and most frequent breakfasts--not to mention healthy & filling! I hope you enjoy!

1/2 cup Old Fashioned Oats
1 apple, chopped
1 tsp (or more) brown sugar
1/2 -1 tsp cinnamon
1/4 cup water
1/4 cup milk
5 almonds, chopped

In a 1 quart saucepan begin heating the water and milk over medium heat and add oats. Let the mixture begin to thicken as you chop the apples. Add brown sugar, cinnamon and apples and let oats start bubbling, stirring occasionally. Turn heat to low and remove when oatmeal reaches desired thickness (it will continue to thicken after being removed from heat).

Chop almonds with food chopper or by hand and toss on top of your delicious breakfast.

Zucchini Bread

This recipe was passed on to me by my wonderful mother-in-law who knew this was one of my favorite breads and has made it for me often. It's delicious and just spicy enough and perfectly moist. I hope you enjoy it as much as I do.

Zucchini Bread

3 eggs
2 cups sugar
2 cups shredded zucchini (you can freeze shredded zucchini and save for later use...like today!)
1 cup cooking oil
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup chopped nuts (optional, I leave out)

Preheat oven to 350.
Grease 2 loaf pans.
In large bowl, beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
In separate mixing bowl, combine remaining dry ingredients with a wisk.
Add dry mixture slowly into wet ingredients until thoroughly incorporated.
Pour batter into greased pans.
Bake 60 minutes.
Cool in pans then turn out to serve.

Loaves can be frozen.