Day 12: Zucchini Brownies

It's the final day of the baking challenge and I think I've gained 5 pounds!  :(

Seriously, I've been dying to try to use more zucchini in all sweet things, so here's my first attempt at zucchini brownies!  These were SO moist!  I thought that they would be more cakey from the reviews, but I feel like they were really fudgey (happiness for me).  The zucchini taste is more prevalent in these than even in zucchini bread, so take that into account if you attempt this recipe.  I LOVE zucchini, so I think they are delicious.  Are they my idea of the perfect brownie?  No, I can't say that.  But, as a Zucchini Brownie, they are absolutely fabulous! 

Double Chocolate Zucchini Brownies (adapted from Skinny Chef)

Ingredients:

5 ounces bittersweet dark chocolate, chopped & melted
1/4 cup vegetable oil
2 egg whites
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds
Non-stick cooking spray

Directions:

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg whites, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-45 minutes depending on your oven, until toothpick comes out clean when inserted in the center of the pan (Mine took almost 45 minutes, but I'd start checking at 30 minutes). Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days.

Yields 12 brownies.  (Printable recipe)

Day 11: Outrageous Brownies Revisited

I can't do the '12 Days of Baking' without making this brownie recipe!  I had to make brownies for Annabelle's holiday party and this recipe makes a ton of brownies, so it seemed the obvious choice!  It's baked in a jelly roll pan, so I usually get at least 40 large brownies.  These are SO rich that they almost taste like fudge to me.  I guess I am a fan of the fudgey brownie.  I went through a period in high school where I couldn't get enough of the cake-like brownies, but I have obviously come to my senses and joined the land of fudge-like brownie fans!

Annabelle brought a few packages of these brownies to her 1st and 2nd grade teachers (in addition to her current 3rd grade teacher) this morning.  She told me that when she brought the brownies to her 1st grade teacher, she actually jumped up and down and ran to give her a hug!   Annabelle was thrilled with her response!  ;)

Here's a link to my earlier post on these amazing brownies by Ina Garten.

Day 10: Double Chocolate Chip Cookies

This is a recipe from my sweet SIL, Mary!  She found this recipe on Real Simple a few years back and it's a great standard cookie to make for any occasion!  We always find ourselves making chocolate chip cookies, but it's a special treat to get chocolate-chocolate chip cookies!  I made these today and I had to hide them to save them for teacher gifts!

I've altered the recipe a little.  For some reason the texture of this batter was very dry the last few times I made them, so I added an extra egg to the batter and it seemed to fix my problem.  I've added the extra egg the last 2 times I've made the cookies and they are delectable!  These cookies come out of the oven soft and fluffy every time!  The great thing is that they are still light and fluffy the next day!

Double Chocolate Chip Cookies
(Adapted from Real Simple)

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
  1 teaspoon pure vanilla extract
  1 1/2 cups all-purpose flour
  1/4 cup unsweetened cocoa powder
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1/2 cup dark-chocolate chips
  1/2 cup semisweet chocolate chips
  
  Directions:
• Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips. 
•  
• Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.

Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Day 9: Cracked Sugar Cookies

I'm surprised that I have been running out of things to put on this blog, but I found this recipe from an old cookbook that I got in high school as a gift from my Mom.  I've been baking from it for many years.  I used to make these cookies in high school and they are yummy and super-easy to make!  I'm baking for holiday parties for both Annabelle and Emilie tomorrow.  Of course, there's also teacher gifts, so I have plenty to fill up the few days that I've missed posting on this blog!  ;)

I like making these cookies because it's a sugar cookie, but it's a lot easier than making the rolled out cookies.  It's fun for the kids to watch these crack while they are cooking in the oven and they taste heavenly when they are warm!  The cookies are buttery and delicious!

Cracked Sugar Cookies

(Adapted from allrecipes.com)

Ingredients:
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tarter


Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.

Cream together sugar and butter. Beat in egg yolks and vanilla.  Add flour, baking soda, and cream of tartar. Stir.  Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. 

Bake 10 to 11 minutes, until tops are cracked and just turning color.

Day 8 - Beatty's Chocolate Cake Revisited

I know that I just posted about this cake a few weeks ago, but I couldn't help making it again when my pregnant SIL claimed she was hungry for cake yesterday.  I asked her how she felt about mocha chocolate cake and she was thrilled with the prospect of meeting her cake and coffee craving at one time! 

Just as with the baked oatmeal this morning, I replaced milk with coconut milk so that Alain could enjoy the cake.  I was surprised that I barely noticed a difference in the taste of the cake.  It's supposed to be buttermilk, so I added a bit of lemon juice to the coconut milk and it caused it to thicken just as regular milk does when I add lemon juice to replace buttermilk.  

Here's the recipe from my blog: Beatty's Chocolate Cake

Week 37

Tonight was a big meal with family and friends to greet Josh and Mary (my BIL & SIL) visiting from Oregon!  We had a ham with a few fixings and a mocha chocolate cake for dessert.  This ham is amazing!  I use Alton Brown's recipe for City Ham and it turns out so tender and sweet!  It has mustard, dark brown sugar, bourbon and gingersnaps!  It's strange because the recipe calls for an 'uncooked' ham and it's incredibly difficult to find a ham that isn't smoked or precooked in some way!  At the third grocery store, we finally got lucky! 

I thought it would be great to make a ham since we have so many house guests because I assumed we'd have leftovers to eat throughout the week.  However, we invited 16 people over for dinner and barely have enough left for one meal tomorrow.  I wouldn't have it any other way since we had a blast tonight, but it is ironic.  

Here's the menu for the week:

Sunday - City ham, roasted sweet potatoes, mashed potatoes, steamed green beans, corn casserole
Monday - Seared salmon, roasted cauliflower and carrots, yellow rice
Tuesday -Chicken alla Padulese, pasta, seared asparagus, mixed greens salad
Wednesday - Shrimp scampi, roasted potatoes, broccoli
Thursday - Beef with soy sauce & ginger, blanched spinach, mixed roasted veggies
Friday - My birthday!  I'm not cooking. . .   ;)
Saturday - Assorted appetizers TBD

Happy Cooking!  I'd love to hear what you're cooking for the holiday!  Post your menu and tell us about it!

Sarah

Day 7 - Baked Oatmeal

Baked oatmeal is such a comfort food when it's cold outside!  I've never been a big oatmeal fan, but I ate some of this 7 or 8 years ago at a retreat with some friends and I was amazed at how delicious it was!  I tried for a year to get the recipe from the woman who made it, but she could never remember to send it to me.  After a thorough recipe search online and collaboration with my friend, Jeannie, I finally found the perfect baked oatmeal recipe!

My BIL and SIL are visiting from Oregon, so the kids and I served them breakfast in bed this morning with baked oatmeal and a glass of orange juice!  The time change is always hard for them, so I wanted to make sure that they had something worth waking up to eat.

This recipe usually calls for milk, but I substituted coconut milk and didn't notice a difference at all.  I wanted my hubby to be able to eat breakfast with us, but he's allergic to milk.  There's a ton of butter, but that doesn't seem to have as strong an impact as milk.  Typically, you add a little milk and fruit into this oatmeal when it's warm for a great way to start the day. . .

Baked Oatmeal

Ingredients:
3/4 cup brown sugar
1/2 cup butter, softened
1 1/2 cups milk (or coconut milk)
2 eggs
1 tbls. vanilla
2 1/2 cups quick or old fashioned oats
2 1/2 tsp. baking powder
1 tbls. cinnamon
1 tsp. salt
Cinnamon sugar for topping

Directions:
Preheat oven to 350 F.

Cream brown sugar and butter together in medium bowl.  Add eggs and vanilla.  Add milk slowly.

Combine oats, baking powder, cinnamon and salt in large bowl.  Add wet ingredients to dry in the large bowl.  Mix well.  Pour into 8x8 greased pan.  Sprinkle cinnamon sugar over the top of the oatmeal. 

Bake at 350 F for 30-35 minutes or until lightly browned and slightly firm to touch in the middle. 

Note - I always double this recipe for a 9x12 because it goes quickly!  This is a great recipe for Christmas morning because you can bake it the night before and just heat up individual bowls as everyone gets hungry!

Day 6: Three Chocolate Chip Cookies

I can't believe I haven't done a post about these cookies yet, but they are my second favorite cookie next to snickerdoodles!  First place for my favorite goes back and forth between the two depending on my mood and taste buds.  I've been making these cookies for a few years, but I actually didn't follow the recipe the first time I made them.  It was one of those serendipitous mistakes and I couldn't get enough of the cookies. 

They are very moist and cakey, so they appear fluffier than most chocolate chip cookies.  My friend Jeannie was with me at a cookie exchange when I first made them and it's begun an obsession with both of us for these cookies.  Her kids actually refer to the cookies as 'Ms. Sarah Cookies.'  It took my family only a year or so to realize the 'awsomeness' of these cookies, but I've finally got them all hooked!  ;)

This recipe is adapted from a Paula Deen recipe, but I originally forgot to add the white sugar that the recipe called for and I replaced the shortening with butter (I always do that since I'm not a fan of shortening), so I hope you enjoy the recipe!

Three Chocolate Cookies (adapted from Paula Deen's recipe)


Ingredients:
1 1/2 cups (3 sticks) butter, softened
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour (or white whole wheat)
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup dark, bittersweet chocolate morsels
1 cup Heath chocolate toffee bits (found with chocolate chips in baking isle)


Directions:

Preheat oven to 375 degrees F. Lightly grease baking sheets. 

With an electric mixer, beat butter at medium speed until creamy; gradually add sugar, beating until fluffy. Add eggs and vanilla, beating well.


In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate and Heath toffee bits. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 10 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Yields almost 3 dozen for me, but only 2 dozen if I make them really big.  

Day 5: Acorn Squash Muffins

These muffins define comfort food in my world.  I, literally, make them at least once a week and I make them with either fresh pumpkin (when available) or acorn squash.  The hubby and I have gotten so accustomed to the taste of the acorn squash that we don't usually bother trying the pumpkin.  This recipe is based on a pumpkin bread recipe from Alton Brown, but I've altered it a little bit with a recipe that I've used since middle school for zucchini bread. 

I actually wanted to make something new today, so I first made a recipe for pumpkin apple muffins.  I saw great reviews and I made a few changes (applesauce instead of oil and cut back the sugar), but they turned out 'blah.'  So, knowing that my kids would prefer to eat the yummy acorn squash chocolate chip muffins, I made a batch of these this morning.  I'm glad I branched out to try a new recipe, but it obviously needs a little tweaking to be up to par with my very favorite muffins.

Here's the recipe for the good muffins!

Acorn Squash Chocolate Chip Muffins (slightly adapted from Alton Brown's Pumpkin Bread)

Ingredients:

2 c. white whole wheat or all purpose flour

2 tsp. cinnamon

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 eggs

1 c. sugar

1/4 c. oil

1/2 c. applesauce

1 tsp. vanilla

2-3 cups shredded fresh pumpkin (can substitute zucchini, acorn squash (my fav.) or any other squash)

1/2 bag mini-chocolate chips (I usually mix mini with dark chocolate chips)
Cinnamon-sugar (optional for tops of muffins)

Directions:

Set oven to 350 F.  Sift dry ingredients into small bowl.  In a separate bowl, mix eggs, sugar, oil, applesauce and vanilla.  Combine dry ingredients with the wet in large bowl (don't over mix - so use a large spoon), and then fold in shredded pumpkin.  The amount can be as little as 1 1/2 cups of shredded pumpkin to 3 cups, but I think it tastes best with 3 cups (that's half a shredded acorn squash).  Add chocolate chips until just incorporated.  Grease muffin tins liberally and fill cups just to the top (I use a 1/4 cup to scoop it).  Sprinkle tops of muffins with cinnamon sugar.  Bake for 20-25 minutes.

Should yield 12-15 muffins. 

Day 4: Oreo Truffles

If you've never tasted an Oreo truffle, I advise you to print out this recipe and go get all of the ingredients to make them right away!  They are the most amazing way to enjoy Oreos on the face of this planet!  I'm not the biggest fan of plain Oreos because they are dry cookies that seem to crumble as soon as you put them to your mouth (I pray that I haven't offended too many people by that comment).  However, I just prefer a fluffy, moist cookie, so this truffle is perfect! 

Almost forgot to take a picture of these treats!  It's an awful picture, but they disappeared quickly!

I think that I first tasted these treats at a birthday party at my neighbor's house.  She called them chocolate balls and I was in love, but they are very rich, so I really did try to limit myself from eating all of them in one sitting.  It's hard to believe how easy these Oreo truffles are to make because they look so fancy and it really appears as if you've slaved in your kitchen to produce this perfectly decadent candy. 

There are many ways to enjoy Oreo truffles.  Some prefer to coat them in semi-sweet or dark chocolate (my preference), while others use melted white chocolate to coat the candy.  Some just drizzle white chocolate over the dark, some sprinkle Oreo crumbs, coconut or peppermint onto the outside of the candy.  It's totally up to you to make them your own, but I promise that a tray of these truffles will make you an instant hit at any party!  Enjoy!

Oreo Truffles

Ingredients:
1 package (8 oz.) cream cheese, softened
1 package Oreo cookies (pulverized in the food processor and divided)
16 oz. semi-sweet or dark chocolate

Directions:

Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. 

 I'd love to see some of your favorite holiday recipes!  Please post them on Facebook or on this blog!  Happy cooking!

Day 3: Snickerdoodles

These are some of my all-time favorite cookies!  I can't begin to tell you how much I love these cookies.  I've been making them since high school, but I'm not even the least bit tired of them yet.  My youngest, Zach, can't quite say 'snickerdoodle,' so he proudly calls them 'cinnamon cookies.'  I don't bake a lot of cookies in my house, but if I find myself making any cookies throughout the year, snickerdoodles are one of the top 2 options. 

 

They are best described (in my mind) as clouds of happiness rolled around in cinnamon-sugar.  These cookies are so moist and buttery and they are incredibly addictive.  My kids had way too many when they came out of the oven, but that's clearly when all cookies are the most flavorful.  Right?

I didn't bother to look to much into the history of these cookies.  So, let's focus on the basics. . . they are delightful to eat and even more fun to say. . .

Snickerdoodles (adapted from Emeril Lagassee's recipe)

Ingredients:
2 3/4 cups all-purpose flour (or white whole wheat)
1 teaspoon baking soda
1/2 teaspoon fine salt
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon


Directions:
Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat the butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes (I often substitute brown sugar for 1 cup of the white sugar). Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 9-10 minutes. Cool on a rack.

Day 2: Chocolate-Hazelnut Kisses

Yummy is the best word I have to describe these cookies!  I've been wanting to make these cookies since I saw them made on Food Network a few years ago!  They remind me of peanut butter cookies with the Hershey's kiss on top, but they are much better since I'm not a peanut butter fan. 

These cookies are amazing!  Many of the reviews warned about overcooking them and I found that to be true as well.  My first batch was a bit overcooked, but the second batch was cooked 2 minutes less and actually tasted much more strongly of nutella.  They were thin, but very chewy and moist even after a few hours of cooling.  I will definitely make these cookies again!  My kids love nutella, so the fact that these cookies contained nutella made them very excited to try them!  I think Annabelle (my 8-year-old) snuck at least 5 cookies while I wasn't looking and then found herself with a stomach ache tonight!  ;)

I altered the recipe a little bit based on materials I had on hand and personal preference and I think that you should run out and make a batch of these if you have some nutella on hand in your pantry.  I think that the best way to top these cookies might be with a thin layer of chocolate ganache and maybe some toasted, chopped up hazelnuts. 

Chocolate-Hazelnut Kisses (adapted from Giada de Laurentis, here)

Ingredients:
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract

1 (9-ounce) package of chocolate candy kisses, unwrapped (I used Ghirardelli 60% chocolate chips)

Directions:

Preheat the oven to 375 degrees F. 

In a medium bowl, combine flour, baking soda, and salt. Set aside.  In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.


Shape the cookie dough into walnut-sized balls. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 5-6 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

Enjoy and I'll catch you tomorrow!

Sarah

Day 1: Russian Tea Cakes

On the first day of Christmas, my true love baked for me. . . 12 Russian tea cakes!  Well, I actually baked them for my true love, but that's another story.  My kids usually refer to these cookies as 'snowball' cookies since that's exactly what they look like and I more often make them when it's cold than when it's hot outside. 

I really didn't start baking these cookies until about a year ago.  I'd always liked them at parties, but just never thought to try a recipe.  What a shame I haven't been making these for years because they are so super-easy! Here's a photo of my sweet snowman cookie jar!  He gets so lonely up in the attic all year, that I feel guilty if I don't keep a constant supply of goodies inside his tummy! 

Here's a little history courtesy of wikipedia on these famous cookies.  Russian tea cakes appeared in Russia in the 18th century as a sweet cookie used in a tea-sharing ceremony. By the 20th century, they became part of wedding and Christmas traditions in the U.S..  They were still known by their popular "Russian tea" name during this time.  Mexican Wedding Cookies, and Bizcochitos (the official cookie of the State of New Mexico), are similar except that they have the addition of anise.  Many cultures have a similar cookie. In Spain, they are called Mantecosos.

I just adapted the recipe from Betty Crocker, here.  This recipe seems to be similar wherever I look online.  I noticed that a lot of people mix peppermint into the dough or even coconut, but I'm a minimalist with this cookie.  I love the simplicity of it and I love them to be undercooked.  I cook them for about 8 minutes in my oven for that heavenly soft texture! 

Russian Tea Cakes

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose or white whole wheat (my choice)
3/4 cup finely ground chopped nuts (I used walnuts or almonds usually)
1/4 teaspoon salt
Powdered sugar

Directions:
Heat oven to 400 degrees.  Mix butter, powdered sugar and vanilla in large bowl.  Stir in flour, nuts and salt until dough comes together.  Shape dough into 1-inch cookie balls and place on ungreased cookie sheet. 

Bake in oven for 8-10 minutes.  Cookies should not be brown on the top, but just set.  Move the cookies to a wire rack and cool slightly.  Roll cookies around in the powdered sugar and then return to cook on wire rack.  Once cookies have completely cooled, roll in the powdered sugar one last time for that perfect 'snowball' look. 

This made almost 3 dozen cookies.  It's hard to say now because quite a few of them have already disappeared. 

Week 36: 12 Days of Baking. . .

Well, I've seen a few blogs take on 12 days of eating, baking, cookies and any other thing, and it sounds like fun to me!  So, I'm going to be very general and call it '12 Days of Baking' so that I can be creatively free to try all sorts of goodies to share.  It's a busy time of year, but I love to bake and I'm always overwhelmed with the need to keep my special snowman cookie jar full during the month of December!

I'll have to warn you that there are a few ingredients that won't be included in this 'bake-a-thon.'  I don't cook anything with peanut butter (just a personal preference) and I'm trying to avoid dairy so that my hubby can eat the goodies.  It's very likely that I will make a few things with milk or butter, but I'll do my best because he has a newly discovered milk allergy.

So, we have a lot of family coming into town and upcoming traveling.  I anticipate that I will not post a menu on Christmas day, but I'm betting none of you will either.  ;)

Here's the menu for this coming week:

Sunday - Costco rotisserie chicken, green beans, white rice
Monday - Beef w/soy sauce and ginger, blanched spinach, roasted potatoes & sweet potatoes
Tuesday - Chicken tacos, yellow rice, black beans
Wednesday - Chicken & broccoli stir fry, white rice
Thursday - Shrimp fra diavolo, angel hair pasta, roasted cauliflower (can't live without it for one week)
Friday - Leftovers
Saturday - Out to eat

Not sure if I've mentioned it before, but my kids devour the beef with soy sauce and ginger with blanched spinach.  We've tried it with kale and they love it just as much!  My oldest will only eat steak this way since she's recently discovered that the red stuff that comes out of meat is actually blood.  ;)

Happy cooking everyone!  Can't wait to see your menus!

Sarah

Week 35

I've missed this blog and I've missed cooking! So sorry to stay away, but with traveling and personal illness, I've been unable to get to my blogging!  I am feeling better now and here to stay for a few weeks!  I hope that all of you had a wonderful Thanksgiving holiday with your families!  We had a great time in Knoxville, TN with family and friends!

We celebrated this year with a bunch of neighbors, so I only had to make a chocolate trifle!  It's a favorite at our house and here's the picture!

I know that December is going to fly right by for most of us, but let's do our best to get our weekly menu plans full of healthy meals so that we can splurge a little on all of the goodies we'll be surrounded by this month! 

Here's the menu for this week:

Sunday - Thai Chicken Soup, tacos for kids (with leftover chicken that I boiled), white rice, black beans
Monday - Seared salmon, roasted asparagus and carrots, white rice
Tuesday - Spaghetti with meat sauce, pasta (or zucchini noodles), steamed broccoli
Wednesday - Leftovers
Thursday - Chicken thighs & legs in Bride's Mole*, roasted potatoes & sweet potatoes, roasted cauliflower
Friday - Thai basil shrimp, white rice, seared cabbage
Saturday - Out to dinner?


*Bride's Mole is not on that website, but that was the closest recipe I found online.  I'll try to put in on this blog since I think I'm making it for Christmas this year. 

Happy cooking this week to everyone!  I'd love to see some of those menus (even if it's mac-n-cheese and pizza)!  Bring it on!

Sarah