Chocolate Peppermint Bark Cookies

I'm baaaaack! I have taken a rather long hiatus from blogging. And I might take another hiatus after this post, but I'm feeling very Christmas-y at the moment. One thing that is an essential part of my holiday season is baking and treat making. I made these cookies today, and I couldn't wait to share the recipe!

If you know me at all, you know I enjoy choose-your-own-adventure type recipes; that is, recipes that are easily changed and adapted. As such, I will post a few alternatives to this recipe below. The dough is my favorite for chocolate cookies, and you can enjoy so many different versions depending on what you add: different flavored baking chips, candy, nuts...I love all the possibilities!

Chocolate and mint is kind of a hit-or-miss combination for me. I don't always love it, and in the past I haven't been a big fan of peppermint bark. It just wasn't my cup of tea. However, I find that this year I love those flavors together! I don't know what it is, but I can't get enough. And thus these cookies were born.

I used Andes Peppermint Crunch baking chips, but you can use any peppermint bark you like for this recipe. Just chop it up and toss it in the bowl. One 10 ounce bag was just slightly less than 2 cups. You could also use Dove Dark Chocolate Peppermint Bark Promises or Hershey's Candy Cane bars, for example. You could even chop up homemade peppermint bark! I have a couple more options at the bottom of the post. (See what I mean about the choose-your-own-adventure stuff?)

I garnished my cookies with some White Peppermint M&Ms, but that is optional.

The red and white M&Ms make these look like Santa Claus cookies to me, and I almost named them that. They are so cute and tasty! I happened to find this Santa Claus plate in my mom's Christmas box (thanks mom!):

It was too perfect for these cookies! I hope you enjoy them too :-)


Chocolate Peppermint Bark Cookies (Printable Recipe)
recipe by Sara (stuff-by-sara.blogspot.com)

1 cup butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
3/4 cups cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped peppermint bark
1 bag White Peppermint M&Ms (optional)

Preheat oven to 350 F.

Start by creaming together the butter and sugar with a mixer. Add eggs and vanilla and mix thoroughly. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. Pour dry ingredients into the creamed mixture and mix to combine. Add chopped peppermint bark and gently mix.

Scoop dough by large spoonfuls onto a greased cookie sheet (I used a cookie scoop). Press a few M&Ms onto each cookie if desired.

Bake for 8-10 minutes, then transfer to a cooling rack.

Enjoy!

Alternate versions

Candy Cane Kiss Cookies: Make dough as directed, but leave out the peppermint bark. Scoop cookies onto the cookie sheet and bake as directed (leaving off the M&Ms). While cookies are still warm after baking, press an unwrapped Hershey's Candy Cane Kiss into each one. You could also use Mint Truffle kisses for a slightly different chocolate/mint flavor. For that matter, you could use really any flavor kiss you like (double chocolate kiss cookies, anyone?).

Chocolate Peppermint Chip Cookies: Substitute 1 1/2 cups white chocolate chips and 1/2 cup crushed candy canes for the peppermint bark. Omit M&Ms. Make cookies as directed.

Turtle Cookies: Omit peppermint bark and M&Ms. Add 1 cup chopped pecans to dough. Unwrap 3 dozen Rolo candies. Measure 2 Tbsp of cookie dough. Place a Rolo in the center and cover with dough. Bake as directed.

Chocolate Cherry Chip Cookies: Instead of peppermint bark, add 1 cup cherry baking chips (like these or similar) and 1 cup white chocolate chips. Omit M&Ms. Bake as directed.


You can certainly use this dough with any number of other combinations. Have fun with it, and maybe try something new!

Merry Christmas!

Cinnamon Sugar Muffins

These muffins are a family favorite. My mom has made them for as long as I can remember. Her recipe calls these "French Breakfast Puffs," but we have always referred to them as "Cinnamon Sugar Muffins." I have seen similar recipes for "Donut Muffins" or "Baked Donut Holes" (when baked in mini muffin tins), but this is my mom's recipe, so I'm calling them Cinnamon Sugar Muffins.

Cinnamon Sugar Muffins are a bit high on the calorie side, so I wouldn't recommend them for daily consumption.  Even so, I can't resist making them once or twice a year.

I hope you enjoy them as much as I do!

Cinnamon Sugar Muffins
Recipe by Sara (stuff-by-sara.blogspot.com)

1/3 cup shortening
1 cup sugar, divided
1 egg
1 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk
1/3 cup melted butter
1 tsp cinnamon

Heat oven to 350º. Grease 12 muffin cups.

Mix shortening, ½ cup sugar, and egg thoroughly. In a separate bowl, sift together flour, baking powder, salt, and nutmeg. Stir in alternately with milk, ending with flour.

Fill muffin cups 2/3 full. Bake for 20 to 25 minutes.

While the muffins are baking, combine remaining sugar with cinnamon.

When the muffins have finished baking, immediately roll in melted butter then in mixture of sugar and cinnamon. Enjoy!

Perfect Brownies

I love me some brownies. I love them fudgy and rich. Anything else just doesn't pass muster with me.

I have tried several different brownie recipes, but I found a winner in the Baked brownie. You can find recipes for it all over the internet (like here and here and here and here). This recipe was developed for a bakery called Baked NYC. It is lauded as Oprah's favorite. America's Test Kitchen backs it, too. ATK is king in the kitchen, so I really couldn't ignore this recipe. 

These brownies are perfect. Seriously. I did take a few liberties with the recipe, but the overall brownie is the same. The changes are minor, but they make the process a little more foolproof. The change in ingredients is reflective of the pantry items I usually have on hand, which means I can make brownies whenever I have the craving!

Try it my way, or try the original. You won't be disappointed.

Perfect Brownies 
Adapted from Matt Lewis and Renato Poliafito and Baked: New Frontiers in Baking 
and the Internet
Brought to you by Sara (stuff-by-sara.blogspot.com)

1¼ cups all-purpose flour
1 teaspoon salt
2 Tablespoons cocoa powder
2 or 3 oz Baker’s unsweetened chocolate, chopped (alter to suit your taste)
1 cup semi-sweet chocolate chips
1 cup unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract 

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Place butter in a bowl (metal or glass) and set it over a saucepan of simmering water, stirring occasionally. Meanwhile, chop up unsweetened chocolate. When the butter is almost all melted, add the chocolate chips and chopped chocolate. Stir gently until the chocolate and butter are completely melted and smooth. Remove from heat and add the sugars. Whisk until completely combined. Cool the mixture to room temperature. . 

In a small bowl, lightly beat the eggs. Add vanilla. Add half of the egg mixture to the chocolate mixture and fold in. Add remaining eggs/vanilla to the chocolate mixture and gently stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top.

Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely. Cut into squares and serve. 

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Enjoy!

Cranberry Orange Muffins with Crunchy Almond Topping

I love fresh cranberries. Unfortunately, these little beauties are only available for a limited time each year. I usually buy a bag or two to stick in the freezer for the off season :-)

These muffins are a great way to use the cranberries I so love. The first bite is crunchy and sweet, but the tender centers are filled with punches of tart cranberry. These muffins are perfect for breakfast or brunch. You can even package them up for a gift basket! They're not overly sweet, which is a perfect contrast to the overload of sugary treats around the holidays.

Cranberry Orange Muffins
Recipe by Sara (stuff-by-sara.blogspot.com)

¾ cup sugar
Zest from 1 orange
2 cups flour
1 Tbsp baking powder
¾ tsp salt
1 beaten egg
¾ cup milk
½ cup oil
Juice from 1 orange
½ tsp vanilla
½ tsp orange extract (optional)
1 cup cranberries, coarsely chopped*
½ cup sliced almonds

In a mixing bowl, combine sugar and orange zest; smush together with the back of a spoon until fragrant. Set aside 2 Tablespoons for topping.

Add to the mixing bowl flour, baking powder, and salt. Stir to combine. Add egg, milk, oil, orange juice, vanilla, and orange extract. Stir until just moistened. Fold in the cranberries.

Divide batter amongst 12 greased muffin cups. Toss almonds with reserved orange sugar; evenly distribute over muffins.

Bake at 375º for 20-25 minutes.

*if you're in a pinch, you can substitute 1 cup dried cranberries

Peanut Butter Fingers

I don't recall where this recipe came from. Probably from one of my mom's vintage cookbooks--she has some great ones. Basically these are peanut butter bar cookies topped with a layer of chocolate and drizzled with peanut butter glaze. It doesn't get much better than that, folks.

These peanut butter fingers start out looking pretty ordinary.

But while they are still hot from the oven, some chocolate chips make things more interesting.

If you wait about five minutes, something magical happens.

The chocolate chips become smear-able!

I didn't do it this time, but you can drizzle these with a delicious peanut butter glaze. Yum either way!

I hope you enjoy these peanut butter fingers as much as I do!

Peanut Butter Fingers 
Recipe by Sara (stuff-by-sara.blogspot.com)

Cream:
½ cup butter
½ cup sugar
½ cup brown sugar

Blend in:
1 egg
1/3 cup peanut butter
1 tsp vanilla

Stir in:
½ tsp baking soda
½ tsp salt
1 ½ cups flour

Spread into a greased 9x13 inch pan. Bake at 350º for 15-20 minutes.

Sprinkle with 1 cup chocolate chips. Let stand 5 minutes. Spread chocolate evenly.

(optional)
Combine:
½ cup powdered sugar
¼ cup peanut butter
2-4 Tbsp milk

Mix well. Drizzle over bars. Cool, cut, and serve.

No-Fail Pie Crust

'Tis the season for pies! If you usually buy pre-made pie crusts or pie crust dough, you are missing out. While the convenience can't be beat, homemade pie crust is so much more delicious than anything I've ever tried from a store. Pie crust dough can be hard to work with, especially if you aren't experienced. This recipe is easier than most--I dare you to give it a try. It's not as difficult as you think.

One of my roommates in college shared this recipe with me. Most pie crust recipes don't call for the use of an egg. And with reason! Eggs are typically used as a binding agent. Since pie crusts are meant to be fall-apart-flaky, using an egg seems counterproductive. However, in this particular recipe, the egg will help bind the dough long enough for you to work with it--it's easier to roll out and doesn't crumble. But adding vinegar is the key to getting a flaky crust. The vinegar breaks down the protein in the egg, and it ceases to act as a binder. This gives you the best of both worlds! Dough that is easy to work with, crust that is tender and flaky when baked.

This recipe makes quite a bit, so you only have to make one batch for several pies. Alternatively, you can use part of the dough and freeze the rest for your next pie-making adventure.

The dough starts off a bit crumbly.

But that's okay as long as you can press it into a ball. (It's okay to add a bit more water if you need to)

Roll it out on a floured surface, such as a clean kitchen counter or Roul'Pat.

To transport the rolled-out dough to a pie pan, I like to fold it in half or in quarters.

Put the folded dough in your pan and unfold.

Make sure your dough isn't stretched. You want room for filling, after all!
Next, trim the edges. You can do this with a sharp knife or kitchen scissors.

Save those scraps!

Once the edges are trimmed, you can flute them (pinch them to make a pretty border).

If you are making a double crust pie (one with a bottom crust and a top crust that covers the filling), wait to flute the edges until you assemble the top crust.

Make sure to cut vents in the top crust, and you're ready for the oven.

No-Fail Pie Crust
Recipe by Sara (stuff-by-sara.blogspot.com), lightly adapted from her college roommate

3 cups sifted flour
1 tsp salt
1 Tbsp sugar
1 ½ cups shortening or butter or some combination of the two (I prefer all butter)
1 egg, beaten
5 ½ Tbsp cold water
1 tsp vinegar

Combine flour, salt, and sugar. Cut in shortening and/or butter until mixture resembles coarse crumbs. Add water, vinegar, and egg. Toss together until moistened.

Refrigerate dough for 10 minutes or until you are ready to use it (no worries if you leave it in the fridge overnight).

Flour your counter top or other surface for rolling out your crust. Use a rolling pin to flatten dough to about ¼ inch thickness. If you need to re-roll your dough, be sure to stack or fold it, rather than just gathering it into a ball. This will help give your pie crust flaky layers.

Line pie plate with crust. Flute the edges.* Fill and bake according to recipe directions.

Makes 2 double pastry crusts.

flaky, buttery pie crust

*If you are pre-baking your crust (as for a refrigerated pie, like this one), prick the bottom and sides of your crust with a fork (this will prevent giant air bubbles from forming). Bake at 400º for 10-12 minutes. Let cool, then add filling.

Grandma's Pumpkin Pie

I always get a little nostalgic around the holidays. I think about the traditions I loved as a kid. One thing that really brings back memories is the taste of pumpkin pie. Without pumpkin pie, it just doesn't feel like Thanksgiving.

In my mom's recipe file, there is a handwritten recipe for pumpkin pie--a recipe created by my mother's mother, my grandmother. It is my favorite recipe. I love the thick, custardy texture of the baked pie and the spicy, sweet flavor. This is one recipe that will live on year after year.

Luckily we transcribed Grandma's recipe (with her edits) before it looked like this.

Grandma's Pumpkin Pie 
Recipe by Sara's Grandma (stuff-by-sara.blogspot.com)

Small batch
1 small can pumpkin
1 small can warm milk
2/3 cup sugar
3 eggs
¼ tsp salt
1 ½ tsp cinnamon
¾ tsp ginger
1 ½ tsp pumpkin pie spice

Large batch 
1 large can pumpkin
1 large can warm milk
1 cup sugar
6 eggs
½ tsp salt
2 tsp cinnamon
1 tsp ginger
2 tsp pumpkin pie spice

Mix spices, salt, and sugar; add to warm milk and beaten eggs. Blend in pumpkin. Mix well. Pour into prepared pie crusts. Cook 15 minutes at 400º, then 45 minutes at 350º. Makes 2-4 pies.

Let cool. Serve with whipped cream, if desired.

Pumpkin pie is one of my holiday favorites, and I hope you enjoy it too!

Better Than Love Cake (with Strawberries & Cream)

First edition, baby. They don't make 'em like this anymore.
Seriously. The cover art is completely different now.

If you've never picked up a copy of 101 Things to Do with A Cake Mix (now with updated cover art), you are missing out. Fun fact: This book was written by my former babysitter. Whoa.

While not every recipe is a winner for me, there are more hits than misses. I love the ease of using a cake mix but coming out with a result that is more appealing than regular old cake. The author describes her recipes as "foolproof ways of faking homemade by using cake mix and on-hand ingredients." The recipe below is a prime example.

Rather than the traditional Better Than You-Know-What Cake that usually features chocolate and caramel, this version uses strawberries and cream. Yum.

Before I go on, I should point out that I love strawberries. Love, love them. I might even like strawberries more than chocolate. Don't tell my chocoholic mother, though. She might disown me.

This time of year, strawberries can be hard to come by. Prime strawberry months are in the late spring and early summer. Luckily, this recipe calls for frozen strawberries, which are easy to find in any season (good thing, or I might start going through withdrawal).

If you like strawberries, this is the cake for you. Maybe this won't replace your trusted Better Than Whatever Cake, but it might find its own place in your dessert repertoire. This version is light and fresh and oh so good. Give it a try!

Better Than Love Cake
Recipe lightly adapted from 101 Things to Do with A Cake Mix by Stephanie Ashcraft
Brought to you by Sara (stuff-by-sara.blogspot.com)

1 box French vanilla or white cake mix, and ingredients specified on box
2 10-ounce packages frozen sliced strawberries (sweetened), thawed
1 box French vanilla, cheesecake, or white chocolate instant pudding mix,
     and ingredients specified on box
8 ounces whipped topping, thawed

Follow cake mix directions for a 9x13 inch cake. After the cake has baked, let it cool.

Using the handle of a wooden spoon, liberally poke holes in the cake. Pour thawed strawberries and juice evenly over the cake and into the holes.

Prepare pudding mix according to the directions on the box. Spread over strawberries on cake, sealing them.

Frost the cake with whipped topping and serve. Keep refrigerated.

Enjoy!

Cracked Wheat Bread

This recipe is healthy-ish. I say -ish because it uses both cracked wheat (healthy!) and all-purpose flour (not so much). In any case, I really love this recipe. It is one of my favorites for wheat bread. The texture is great (due to the all-purpose flour), and the taste is spot-on. It has a light sweetness and hint of nuttiness from the wheat.

Cracked wheat is whole wheat that has been coarsely ground (similar to the texture of steel-cut oats). It is often cooked and eaten as a hot breakfast cereal (also like steel-cut oats). If you want to health-it-up a notch, you can substitute whole wheat flour for half of the flour amount. Your bread will be a bit denser, though.

Cracked Wheat Bread 
Recipe by Sara (stuff-by-sara.blogspot.com)

3 ½ cups water
1 cup cracked wheat
2 tsp salt
4 Tbsp butter
½ cup honey
2 packages yeast
6-8 cups flour, divided
2 eggs

Add cracked wheat to water and bring to a simmer. Cover and cook for 8 minutes. Add salt, butter, and honey. Cool to 110 degrees.

In the bowl of a stand mixer, combine yeast and 3 cups of flour. Add cracked wheat mixture and eggs. Using the dough hook, mix for about 5 minutes on low speed. Gradually add more flour to form a dough that clings to the dough hook, but not the sides of the bowl. It can still stick to the bottom, though. Let the mixer knead the dough for a couple of minutes, then remove from the bowl and knead by hand.

Let rise in an oiled bowl covered with plastic wrap. When doubled in size, remove from bowl. Gently form into 2 loaves, and place in greased loaf pans. Let rise again.

Bake at 350º for 35-45 minutes.

Enjoy life by eating a warm slice with butter and jam. Repeat as necessary.

Summer Chicken Salad

I know you can eat chicken salad any time of the year, but it just seems summer-y to me. Maybe it's because this is the go-to choice for family picnics: everyone loves it, and it's fairly easy to transport. We just take one big container of chicken salad and a loaf of bread. Easy peasy. (Of course, we always pack it in ice so the mayo doesn't go bad. Since we like cold drinks anyway, we just throw it in the cooler with our beverages.)

I like most versions of chicken salad, but this one is extra special to me. The ranch seasoning adds a burst of flavor, and the cashews bring a richness that makes this salad feel decadent. In contrast to the popular grape-studded chicken salads out there, I love the crunchy apples and celery thrown into the mix here. Give it a try!

Summer Chicken Salad
Recipe by Sara (stuff-by-sara.blogspot.com)

½ cup mayonnaise
½ cup sour cream or Greek yogurt
1 packet ranch dressing mix
¼ tsp freshly ground black pepper
4-5 cooked chicken breasts, diced or shredded
1 cup cashews
1 cup celery, diced
1 chopped apple

Stir together mayonnaise, sour cream or yogurt, dressing mix, and pepper. Gently toss with chicken, cashews, celery, and apple. Serve on sliced bread, rolls, or croissants. For a carb-friendly option, try wrapping the salad in a lettuce leaf.

Savor some today!

Sweet & Crisp Granola

I've been making quite a bit of granola at my house lately. My brothers go crazy for the stuff. What they don't realize is that I start with whole-grain rolled oats and add in healthy stuff like wheat germ. Suckers. There is sugar involved, but not nearly as much as you would find in candy or baked goods. Except for maybe those tricksy recipes that use black beans.

Anyways. This is my personal version of granola, so I specifically engineered it to fit my tastes. It's heavy with nuts and seeds. I lightened it with a bit of crispy rice cereal (like Rice Krispies). I used slivered almonds instead of whole to achieve a more uniform texture. I left out the dried fruit because I don't enjoy the texture, but feel free to add it yourself. Sometimes I even change it up. I add pumpkin seeds instead of sunflower. I use maple syrup instead of honey. For my brother, occasionally I add cinnamon. Feel free to alter the recipe to fit your own likes and dislikes.

Sweet & Crisp Granola
Recipe by Sara (stuff-by-sara.blogspot.com)

2 cups rolled oats
1 cup crispy rice cereal (can substitute another cereal or more oats)
1 cup pecans
1 cup slivered almonds (or whole almonds, if you prefer)
1/2 cup hulled sunflower or pumpkin seeds (or some of each)
1/4 cup flax seeds or flax seed meal (I prefer milled flax seeds)
1/4 cup wheat germ

1/4 cup brown sugar
6 Tbsp honey, maple syrup, or *gasp* dark corn syrup
4 Tbsp butter
1/2 tsp salt
1 tsp cinnamon (optional)
1/2 tsp vanilla
1/4 tsp baking soda

1 cup dried fruit, such as raisins, berries, apricots, dates, bananas, apples, etc. (optional)

In a large bowl, combine oats, crispy rice cereal, pecans, almonds, sunflower and/or pumpkin seeds, flax seeds, and wheat germ. Set aside.

In a saucepan, combine brown sugar, honey or maple syrup, butter, salt, and cinnamon. Turn heat to medium-low. Cook until sugar dissolves and small bubbles form around the edges of the pan. Turn off heat, and add vanilla. Stir to combine. Add baking soda. Mix thoroughly. Pour the sugar mixture over the oat mixture. Toss to coat.

Spread mixture onto a lightly greased sheet pan. Bake in a 350º oven for 10-20 minutes (closer to 10 minutes for a lightly chewy granola, 15 to 20 for more crunch). Add dried fruit if using. Stir granola to break up large clumps. Allow to cool.

Yogurt and granola - one of my favorite combinations.

Pinteresting Reviews

I love me some Pinterest. Here are a few pins that I've tried recently:

Homemade Foot Soak

(source/source)

If you are on Pinterest, I am sure you have seen this pin floating around. It sounded pretty legit to me, so I decided to test it out. I need summer-worthy feet, after all. My sister and I gave each other pedicures last weekend, starting with this foot soak. Result: blue feet. For realsies. I kind of think that someone added "any kind but I like the blue" to have a little fun at others' expense. Now, I could have handled blue feet if my dead skin "practically wipe[d] off," but that didn't happen either. Fail.


Fudgy Vanilla Brownie

(source/source)

I pinned this one mostly out of curiosity. "Fudgy Vanilla Brownie" seems like a contradiction in terms. I do love me a good blondie, though, so I thought I'd give this a try. At the top of the recipe, it says "This fudgy vanilla brownie is also called White Texas Sheet Cake, but I didn’t think 'cake' did it justice. It’s amazing!" I had high expectations for this cake/brownie. Maybe I'm just a tough critic, but I really thought this was just a vanilla sheet cake. It wasn't chewy like a brownie or blondie. This is a good recipe for cake, but not quite as amazing as described. Not a winner for me. 


Oven-Fried Orange Chicken

(source/source)

The caption for this one is right on the money: "this recipe is completely delicious." I totally agree. I made this for my whole family, and everyone loved it. That's a lot of people to please, just sayin'. If you are a fan of the Orange Chicken at Panda Express, you won't be disappointed with this copy cat recipe. Yum. 

That's all I've got for today. (Get the skinny on other pins here and here).

Don't forget to pick up a copy of Mrs. Mike now that it is officially June. I started reading it myself. Here is a tidbit to keep you interested: “And what I say is, men are unpredictable creatures, all of them.”

Happy Mommy Day! (French Silk Pie Edition)

This is my present to my Mom this Mother’s Day: 

Just a small portion of my efforts.
The ♥ is because it was a labor of love.

I chopped, packaged, and froze approximately 6 pounds of onions. Weird gift? Maybe. But not if you know my dear Madre. My Mom despises fresh onions, or so she says. In reality, my Mom likes cooking with onions and does so frequently. What she hates is cutting them up--they make her eyes water terribly.

The aftermath. 

I would sympathize, but somehow I have the super-human ability not to tear up around fresh onion. And thus my somewhat odd Mother’s Day gift.

Anyways. Enough about onion.

Instead, let's talk about dinner. On Sundays my Mother hosts family dinner (including all of my siblings+spouses+children), and we invite 2 missionaries from our church. Lately, that means 10 people (11 if you count my niece, but she can't eat solid food yet).

This is sometimes stressful on my Mamacita, so my older brother and I decided we’d make dinner this week.  We're having a smorgasbord of butterfly shrimp, fresh spring rolls, quinoa salad, cantaloupe, cucumber, and a few other oddities added in. (We’re about pleasing people here, not making cohesive meals).

For dessert, I decided to make one of my specialties: French Silk Pie.

Mmm. Just thinking about it makes my mouth water (literally). My Mom looooves chocolate, so I thought this pie would fit nicely with our Mother’s Day dinner. French Silk Pie is a chocolate mousse pie that has a light and silky texture but rich, decadent flavor. It is a favorite of mine, for sure. This recipe in particular suits my mom because you cook the eggs, which isn't very common in this type of pie.

It takes some extra time and TLC to make this award-winning dessert, but the result is worth the effort. If you want to make it yourself, here is the recipe:

French Silk Pie 
Recipe adapted from Taste of Home

1 prepared pie crust*
2/3 cup sugar
2 eggs
2 oz unsweetened chocolate, chopped
1 tsp vanilla
1/3 cup butter
1 cup heavy cream
2 Tbsp powdered sugar
whipped cream (optional)
your choice of garnish (optional)

In a small saucepan, combine sugar and eggs. Cook over low heat, stirring constantly, until the mixture reaches 160°. Remove from heat; add chopped chocolate and vanilla. Cool to 90°, stirring occasionally.   (This will take a little while, so go watch an episode of The Big Bang Theory. Or read a chapter of Fablehaven).

In a bowl, cream butter. Add cooled chocolate mixture and beat on high for 5 minutes.

In another bowl, beat cream until it begins to thicken. Add powdered sugar and continue to beat until stiff. Gently fold whipped cream into chocolate mixture. Once combined, spread into prepared crust. Refrigerate for 6 hours before serving (I usually shoot for overnight, if possible).

My unadorned pie

If you want to stop there and start eating, that is fine and dandy.

However, I like to top this with whipped cream because it looks pretty, and it counterbalances the richness of the filling. If I'm in the mood, I pipe the whipped cream on the pie with a fancy-dancy star tip. If I'm not in the mood, I just smear it on with a spatula.

I'm always in the mood for a little extra garnish, though. I think it gives this pie a little extra somethin' somethin'. Garnishes I have used in the past include miniature chocolate chips, chocolate jimmies, chocolate shavings (made using a chocolate bar and a vegetable peeler), and a chocolate drizzle. You can use whatever you like. My choice usually stems from what is already in my pantry.

whipped cream and chocolate curls

*You can use whatever kind of crust floats your boat. In the past I have used graham cracker, shortbread, chocolate wafer, and traditional pastry crust. You can even buy a pre-made pie crust if that makes you happy. This time around, I used a homemade traditional pastry crust. 

Pani Popo (sweet coconut buns)

Recently, a Samoan friend of mine told me about pani popo (or panipopo). Pani popo are sweet coconut buns. They are his mother's specialty. He has been away from his family for a little over a year, and he misses this traditional Samoan dessert. Apparently, he tried to create his own version, but it wasn't as good as his mom's.

Well, I decided to try my hand at making pani popo. I don't know if they measure up to my friend's mother's, but I think they turned out well. Pani popo have a delicate coconut flavor and mild sweetness. The buns have a little bit of chew (like a dinner roll) and a little bit of stickiness (from the coconut sauce). If you want to try something new, these are just the ticket. 

Pani Popo 

Recipe by Sara (stuff-by-sara.blogspot.com)

1 cup coconut milk
¼ cup sugar
½ cup butter, room temperature
2 eggs, room temperature
¾ tsp salt
4 cups flour
1 Tbsp yeast

1 can coconut milk
1/2 cup sugar
1 Tbsp corn starch

Start by warming 1 cup of coconut milk. You want it to be about the temperature of a warm bath (not a hot bath). Combine warmed milk with yeast until yeast is dissolved. Add 1/4 cup of sugar, then wait 10 minutes for yeast to bloom (it should get foamy). Add butter and eggs, then flour and salt. Mix until a soft dough forms, then knead for about 5 minutes or until dough is smooth and elastic. Cover the dough, and let it rise until double.

Form into rolls, place in greased pan(s), and let rise again. (I used two 9-inch cake pans, but you can use whatever you like. Just not sheet pans, since the sides aren't high enough to accomodate the sauce that will be poured over the rolls.)

To make the sweet coconut sauce, combine 1 can coconut milk with 1/2 cup sugar. Whisk in cornstarch. Pour this mixture over the rolls until it comes about halfway up the sides of the pan. You might have some sauce leftover (but you can pour that over the baked rolls later).

Bake at 350º for 15-25 minutes. Turn the pani popo out onto a plate. The bottom of the rolls will be a little soggy, but the tops should be golden. Pour any remaining coconut sauce over the buns. Enjoy!

Caramel Banana Cake

Today I spied some bananas that were awfully ripe. They were starting to get brown spots on them, even. I immediately thought that today was a day for banana bread.

And then, my thoughts turned decadent. I thought that I could easily adapt my usual banana bread recipe to become banana cake. Top it with frosting, and we've got dessert, folks. And not just any frosting, either. Cream cheese frosting. But the madness doesn't stop there. Oh no. I added toasted pecans for a little crunch and (because I couldn't help myself) a caramel drizzle.

Get in my belly!

Now you have great insights into my life as a fat kid. Moving on to the recipe...

Caramel Banana Cake
Recipe by Sara (stuff-by-sara.blogspot.com)

For the cake:
1 cup mashed bananas (about 3 medium bananas)
6 Tbsp butter
2/3 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1/2 cup plus 2 Tbsp caramel sauce*

For the frosting:
2 Tbsp butter, room temperature
3 oz. cream cheese, room temperature
1 tsp vanilla
2 cups powdered sugar
2 Tbsp milk or cream

1/2 cup chopped pecans, toasted

Preheat oven to 350º.

In a large mixing bowl, combine bananas, butter, and sugar. Add eggs and vanilla.  Mix thoroughly.  In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients, and gently stir until just moistened. Pour batter into greased 8x8-inch pan. Bake for 30-35 minutes.

When the cake comes out of the oven, take a knife and poke several holes in it. Pour 1/2 cup caramel over the cake and let cool.

To make the frosting, whip butter and cream cheese until light and fluffy. Add vanilla and about a cup of the powdered sugar. Beat until creamy. Add powdered sugar and milk until the frosting reaches a spreadable consistency.

Spread cooled cake with frosting. Top with pecans, and then drizzle with remaining caramel sauce.

*I used jarred caramel sauce this time around, but you can use homemade if you prefer.

Cheddar & Chive Biscuits

Everyone loves the cheddar biscuits at a well known restaurant that I won't mention, but it's name is reminiscent of Crimson Crustacean. I adore those delicious biscuits, so I decided to try my hand at making a copy-cat version at home.

I started off with the obvious: cheddar cheese. I decided to stray a bit from the restaurant's version, and man, did I like what turned out. A hefty spoonful of chives later, and we've got cheddar and chive biscuits, but they're not a far cry from the famous Cheddar Bay Biscuits at Red Lobster. Whoops. I said it.

If you're interested, here's my recipe.

Cheddar & Chive Biscuits
Recipe by Sara (stuff-by-sara.blogspot.com)

2 cups flour
1 Tbsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
8 Tbsp butter
1 cup shredded cheddar cheese
1 Tbsp dried chives
3/4 cup milk

2 Tbsp butter
1/2 tsp dried parsley
1/4 tsp garlic powder
pinch of salt

Combine flour, baking powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Add 8 Tbsp butter. Mix until crumbly. Add cheese and chives. Toss together. Add milk. Dough will be rather thick.

Drop by large spoonfuls onto a greased baking sheet. This recipe will make 10 to 12 biscuits. Bake in a 375º oven for 12-18 minutes.

Melt remaining 2 Tbsp butter. Add parsley, remaining garlic powder, and salt. Brush hot biscuits with butter mixture.

Enjoy at least one biscuit while it is still warm. Pat yourself on the back for making biscuits instead of going out to a pricey restaurant. Repeat.

Lucky Leprechaun Punch

I know this is a bit late, but things have been crazy around my house lately! My darling sister gave birth to a beautiful baby, so I've been a little distracted.

isn't she sweet?

Even in the midst of baby-excitement, my family found a way to celebrate St. Patrick's Day. My family likes to celebrate St. Pat's in style. We go all out with corned beef, cabbage, potatoes, carrots, and lots of green food to accompany the traditional Irish fare.

This year, I concocted what I like to call "Lucky Leprechaun Punch." My brother-in-law said he would drink it everyday, so don't think you have to save this for next St. Patty's Day. You can break out this tasty beverage anytime you want! I think that kiddos would be especially excited over a vibrantly green refreshing drink.

Lucky Leprechaun Punch
Recipe by stuff-by-sara.blogspot.com

1 packet lemon-lime drink mix  (I used Kool-Aid)
1 can frozen limeade concentrate
3/4 cup sugar
1 quart water
2 liters lemon-lime soda (Sprite, 7-Up, Sierra Mist--whatever tickles your fancy)
1-2 cups ice

Combine all ingredients in a punch bowl or gallon-size pitcher. Stir to combine. Enjoy!

Jelly Surprise Muffins

I love muffins. My mom made muffins quite a bit during my growing-up years. We ate them for breakfast but also for snacks. Yesterday, I had a hankering for my favorite muffins.

They look pretty average, right? Wait until you bite into one.

Jelly! Yum!

The jelly center is baked right into these little beauties. My favorite is strawberry jam, followed closely by seedless raspberry. You can use whatever jam or jelly tickles your fancy.

Jelly Surprise Muffins
Recipe by Sara (stuff-by-sara.blogspot.com)

2 cups flour
¼ cup sugar
1 Tbsp baking powder
¾ tsp salt
1 beaten egg
1 cup milk
½ cup oil
12 tsp jelly, jam, or marmalade

Preheat your oven to 350º F. Prepare your muffin pans by greasing them or lining each cup with paper liners.

In a large mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix egg, milk, and oil. Make a well in the center of the dry mixture, and pour in the wet ingredients. Mix until just combined. Be careful not to over mix, since that can give you tough muffins instead of the tender, delicious texture we're after.

Gently spoon batter into each muffin cup until it is about 1/2 full. Reserve the other half of the batter. Top each muffin with 1 tsp jelly or jam. Cover with remaining batter.

Bake at 350º for 20-25 minutes. Makes 12 muffins.

If you eat these little cuties warm, be careful of their jelly centers. They will be hot, so don't burn yourself!

To Pin or Not to Pin

That is the question.

(source)

I am a Pinterest lover. I loooooove Pinterest. Before joining Pinterest, I was known to bookmark a lot of webpages. I wanted to save every good idea or neat project. So I would bookmark each and every one. And then I found Pinterest. GAME. CHANGER. I can still gather all my ideas, and I can satisfy my OCD-like need for order by organizing my pins on individual boards. Win!

The only problem with my Pinteresting addiction is that some ideas that circulate Pinterest aren't worth my time. Sure, the look really cool. Or they sound good in theory. But in practice? Not so much. Enter in: To Pin or Not to Pin. My guide to what has worked for me and what hasn't. I will share with you, litte by little, my Pinterest discoveries: the good, the bad, and the ugly.


First up, homemade Oatmeal Cream Pies.

(original source)

You know you've seen this pin. With 291 likes and 1509 repins, who hasn't? I tried this recipe about a week ago. I'll start off by saying that I am a bit of a food snob. But who doesn't love an Oatmeal Cream Pie? They are one processed, pre-packaged food I will admit I enjoy on occasion. These, however, didn't fit the bill for this tough critic. The cookies were not as dark as the picture, and while tasty, lacked the signature flavor of my Little Debbies. The cookies were also more cakey than chewy. The marshmallow cream filling was pretty good, though. Don't get me wrong, I think this is a good cookie recipe, but not a good oatmeal cream pie recipe. Since I was hoping to make knock-off Oatmeal Cream Pies, this wasn't a winner for me. (Note: this review is regarding the above recipe only. There are several other Oatmeal Cream Pie recipes on Pinterest, but I haven't tried them yet.)

To Pin or Not to Pin? Not. 

Next on the line up: Yoga Routine for Better Sleep

(original source)

There are only a million-and-one yoga pins out there. Which ones are worthy? Well, let me tell you this one is. It is also the easiest yoga routine I have ever done, so it is totally do-able for you novices out there (like myself). It doesn't require any special equipment or mats, which is also a win for those of us who occasionally dabble in the yoga scene. This yoga sequence had me ready to roll over and start snoozing. It was relaxing, and I felt like I was doing my body a solid by "exercising" before sleep.

To Pin or Not to Pin? Pin!



Up to bat, that crazy Mountain Dew glow stick thing

(source)

I went camping this last weekend (yes, in March. Yes, it was freezing). My brother was with me, and he decided that it would be a good time to put the Mountain Dew Glow Stick to the test. Result: undrinkable, uninteresting Mountain Dew. No glow. Not even a dim light. After consulting with several friends who were equally disappointed with their own attempts, I label this a fail. Snopes confirms that this is just a silly hoax. Completely sad, since it would have been awesome to have a glowing bottle of Mountain Dew.

To Pin or Not to Pin? Not. 



Last one for today: let's talk Brownies.

(original source)

As mentioned previously, I am a bit of a food snob. When it comes to brownies, I am really finicky. I like a moist, chewy, rich, fudgy brownie. Emphasis on fudgy. Yum. No cake-like brownies for me. And none of those light-brown impostors. I am a fan of America's Test Kitchen, so when ATK was mentioned in the pin description, I knew I had to try this recipe. These take a little more work than your average brownie recipe, but they are soooo worth the effort. This recipe embodies everything I love in a brownie: decadent, but not overpoweringly sweet; great texture; rich chocolate flavor. I have made these brownies twice already, and you can bet I won't stop there. This is a recipe worth savoring.

To Pin or Not to Pin? Pin!



I hope this post was helpful to you! If there are pins you want me to review, leave me a comment.

Follow me on Pinterest: pinterest.com/sararachels