Cookies and Cream Cookies - chopped candy bars and white chocolate chips make these cookies extra delicious!

Happy Monday! Let’s make it a great week! Cookies help!

You guys, it has been so HOT here. Yesterday I left at 7:30 am to go to Trader Joe’s (gotta get there before the crowds!) and didn’t need a coat. I wore flipflops. I didn’t even turn my seat warmer on. 

Normally at that time, it’s 20 degrees. Or less. 

Craaaaaaazy. Part of me is super excited because there are few things I hate more than sleeves. But then part of me is so sad that this is our last winter here (for now) and there’s no stinkin’ snow!

Well back to Trader Joe’s. They were out of macarons which is THE WORST. I would’ve settled for the kind I don’t like but they didn’t have a single box of any kind. And I need my cookies. 

So I made these Cookies and Cream Cookies! They have white chocolate chips and those amazing Hershey’s Cookies and Cream bars. Those are probably number 1 on my candy bar list so obviously I’m obsessed with these cookies.

Cookies and Cream Cookies - chopped candy bars and white chocolate chips make these cookies extra delicious!

Click for the full recipe

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Can I whine for a minute?

Tonight’s the ball. 

And I’m not going. Wahhhh.

We always miss the balls but usually it’s because my husband’s scheduled for something months before. But this time I got my hopes up. I bought a dress back in, like, June. We bought tickets, we found a babysitter, and we ordered my husband a new blue jacket thing about a month ago. And I was psyched because the blue jacket thing said 3 to 5 day shipping which left us plenty of time to get it tailored and get all his patches put on or whatever.

So 11 days after I ordered it and it still hadn’t shipped, I got on the live chat. And the girl told me that they have to special order uniforms from a uniform shop. And I said, “But this is the uniform shop, no?”

Long story short, the Army even manages to screw up online shopping. 

I’m really only sad because I love my dress and what if it’s totally out of style by the time the next post-deployment ball rolls around?

Can I just show up alone, take a few pictures in my dress, and then leave? 

Is that acceptable? No?

So tonight I’ll be drowning my sorrows in something chocolatey and delicious while I watch Scandal. There may be a pizza involved, too. I might even go for a canned Strawberrita. I’m classy like that. 

Anyway, have you ever made mousse? I was under the impression that it was a labor intensive, 3 day process but it’s literally melting chocolate and folding in whipped cream. 

I made this White Chocolate Mousse with Raspberry Sauce in less than 15 minutes. And it’s so rich and creamy that it really feels like something that should take hours to make. I think I’m obsessed with mousse now. 

If you need a quick, easy, but still awesome Valentine’s Day dessert, this is it!

Click for the full recipe

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I know, it’s November and I’m still posting pumpkin recipes. I’m sorry. I strongly believe that pumpkin season runs from October 1 until Christmas. 

Yes, I have strong beliefs about pumpkin. Whatever. 

Plus, I haven’t yet transitioned from a PSL to a Gingerbread Latte so… still pumpkin season! 

Anyway, we didn’t talk about Halloween yesterday. How was it?! Did you eat ALL THE CANDY?! 

I did. But it’s not my fault.

We got ONE trick-or-treater. ONE. So I now have 3 bowls of candy staring at me every time I walk into the kitchen. 

I had a game plan that involved spending the first hour (trick-or-treating on post is 2 hours long) walking around the ‘hood and then the next hour sitting on the porch, handing out candy. Apparently everyone else had the same idea because the neighborhood was completely dead by the time we were ready to hand out candy.

Gahhh, so yeah, I have all this candy. And the good stuff! Almond Joys and White Chocolate Kit Kats! They’re just calling out to me every time I walk by.

Back to the pumpkin. I made scones! Because the cool weather just makes me crave scones for some reason. 

These are Pumpkin White Chocolate Scones and since I love both pumpkin and white chocolate more than I probably should, you know I’m obsessed with these. My children were oddly into them, too. I had one (or two, shhhh) as a midnight snack the day I baked them and then the next morning, my children polished them off. 

Click for the full recipe

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My kids are obsessed with marshmallows. Obsessed.

And they’re in the baking aisle of the grocery store so I can’t even buy flour without hearing “MOM! LOOK! NEW MARSHMALLOWS! PINK MARSHMALLOWS! MARSHMALLOWS SHAPED LIKE COWS! LOOK!”

You can imagine how thrilled they were with bars that are literally just marshmallows covered in white chocolate. You guys. They went nuts.

They’re pastel and I topped them with bunny sprinkles so they’re perfect for Easter! I’m not really a huge fan of marshmallows but I won’t lie, I’ve considered putting a square of marshmallow bark between some graham crackers and having a solo microwave s’mores party.

One year ago: Cinnamon Twists
Two years ago: Lemon Poppy Seed Pound Cake
Three years ago: Caramel-Filled Brownies
Four years ago: Chocolate-Peanut Butter Biscotti

Easter Marshmallow Bark

Ingredients

1 (12 ounce) bag white chocolate chips
1 tablespoon shortening
3 cups mini rainbow marshmallows
Easter or Spring sprinkles

Instructions

  1. Line an 8x11-inch baking dish with parchment paper.
  2. Put white chocolate chips and shortening in a microwave-safe bowl. Microwave for 1 minutes and then give it a good stir. Microwave in 30 second increments, stirring after each one, until completely melted.
  3. Add marshmallows and stir to coat all the marshmallows. Work quickly or the marshmallows will start to melt!
  4. Pour the marshmallows into your prepared pan and use a rubber spatula to extend the marshmallows to all sides. Sprinkles on any sprinkles you want to use.
  5. Refrigerate until completely set, at least a couple hours. Cut into squares and bring to room temperature before serving.
http://fakeginger.com/2014/04/16/easter-marshmallow-bark/

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Did you know that September is Better Breakfast Month? Well it is and I’ve teamed up with California Almonds to make sure your breakfast is better than ever.

It turns out that 50% of women skip breakfast when they are crunched for time. Studies show that those who eat breakfast are less likely to be overweight, will maintain better cholesterol levels, and live an overall healthier life. So if you are one of those 50% that skip breakfast, almonds are a quick way to get a boost of fiber, protein, and healthy fat.

I have a great almond gift pack to give away to one of y’all but before we get to that, I have the most delicious granola recipe to share. It calls for all my favorites: almonds, dried blueberries, coconut, coconut oil! You could make this over the weekend and have a fantastic breakfast all week long.

The gift pack comes with:

  • One $20 Visa gift card to buy anything else that makes your breakfast better – fresh fruit, oatmeal, almond milk, etc.
  • One pound of whole natural almonds
  • One jar of almond butter
  • One pound of sliced almonds
  • One reusable, insulated travel pouch for breakfasts on-the-go
  • One double-sided recipe card for better breakfast inspiration

And by the way, that almond butter is the best almond butter I’ve ever had.

Enter below!

(Giveaway will run from 09/17/13 to 09/23/12. US only, please.)

a Rafflecopter giveaway

California Almonds wants to see how you’re making your breakfast better. Head over to almondboard.com/BetterBreakfast and submit a photo of your breakfast made with almonds and you will be entered to win a year’s supply of almonds.

One year ago: Cinnamon Rolls
Two years ago: Blueberry Crumb Muffins
Three years ago: Roasted Spaghetti Squash

Blueberries & Cream Granola

Ingredients

2 cups old-fashioned oats
1 cup unsweetened coconut flakes
2 cups sliced almonds
¼ teaspoon kosher salt
2 tablespoons brown sugar
⅓ cup maple syrup
¼ cup coconut oil, melted
2 tablespoons vanilla extract
1 cup dried blueberries
3/4 cup white chocolate chips

Instructions

  1. Preheat the oven to 300F. Spray a large, rimmed baking sheet with oil.
  2. In a large bowl, stir together oats, coconut flakes, almonds, salt, and brown sugar.
  3. In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Slowly pour the mixture over the oats. Fold the wet mixture into the oat mixture until the oats are evenly coated.
  4. Transfer the mixture to your prepared baking sheet.
  5. Bake for 25-30 minutes, or until the granola is golden brown in color. Cool completely in the pan on a wire rack.
  6. When the granola is cool, stir in blueberries and white chocolate chips.
  7. Store in an airtight container for up to 2 weeks.
http://fakeginger.com/2013/09/17/blueberries-cream-granola-a-giveaway/

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