Sunday, October 13, 2013

Oreo Rice Krispie Treats

Rice krispie treats have been my favorite sweet for as long as I can remember. There is nothing like that marshmallowy and buttery crunch. My cabinets are always stocked with a bag a marshmallows and a box of cereal, ready for my frequent rice krispie treat cravings. Normally you would find me eating my treat straight out of the pot with a giant spoon, but for the sake of pretty pictures, I cut them nicely into their classic square shape. Your welcome. 


5 1/2 cups rice krispie cereal
15-20 oreos (your preference)
3 tablespoons butter
6 cups mini marshmallows

1. Crush oreo cookies in large plastic bag then mix with cereal. 
2. Melt butter and marshmallows together over medium heat, stirring constantly until completely combined.
3. Take off heat then mix cereal and oreos into melted marshmallow until completely combined. 
4. Butter a large dish then pour in mixture, spreading evenly with a spatula. 
5. Let cool for about 30 minutes then cut into squares.

Monday, October 7, 2013

Quinoa Spinach Salad

I fell in love with a quinoa spinach salad from Whole Foods years ago but, like everything else from Whole Foods, it is ridiculously expensive.  Sooo....I recreated it in my own way! It's just as delicious and about half the price. 


1 cup quinoa
1/2 cup sliced black olives
1 1/2 cups spinach
2 carrots chopped
1/2 cup chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

1. Rinse and drain quinoa twice in pot.
2.  Bring one cup of quinoa with two cups of water to a boil over medium high heat. Once boiling, turn heat to low and cover with top.  Let sit on lowest heat for about 15 minutes. Remove from heat and let sit for another 5 minutes. Let cool.
3. Add spinach, carrots, olives, and tomato.
4. Add salt, pepper, and olive oil. 
5. Stir it all up and enjoy. Tastes delicious cold or warm. 

Tuesday, October 1, 2013

Pumpkin Snickerdoodle Cookies

I love pumpkin everything. From lattes to muffins and soups, if it's pumpkin, I'm all over it. On the first day of October, I had to make my first of many pumpkin recipes. These pumpkin snickerdoodle cookies are a quick and easy October treat. You can make them in bulk, store them in the freezer, and have cookies for weeks. 


3 3/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sticks of room temp butter
1 1/4 cup sugar
1 cup pumpkin puree
1 egg
1 tablespoon vanilla extract

1/2 cup sugar
1 teaspoon cinnamon

1. In a bowl, combine flour, salt, cinnamon, nutmeg, and baking powder. 
2. In another bowl, whisk together butter and sugars until completely combined. Then add pumpkin on medium speed until just combined.
3. Add egg and vanilla. Whisk until just combined. 
4. Lastly, add dry ingredients and whisk until just combined. 
5. Cover dough, and refrigerate over night. 

6. Preheat oven to 375 degrees. Spray cooking sheet with nonstick spray. 
7. In a small bowl, mix together sugar and cinnamon. 
8. Roll dough in golf ball sizes and roll in sugar and cinnamon mix. 
9. Place on cookie sheet and bake for about 15 to 20 minutes.
10. Take out and let cool for 5 minutes.