I have to admit, sugar cookies could possibly be my favorite food. If only I could live on cookies alone and still fit into my skinny jeans. I know, dream on. The thing I love about sugar cookies is they are so versatile. Using cookie cutters you can cut them into cute shapes and decorate them with colored frosting for any occasion. You can also add different flavors to them to change it up a bit. For example this recipe for lemon sugar cookies is delightful. It is a sweet blended sugar cookie with fresh lemon juice and zest giving it a tangy lemon twist. Plus this cookie has a wonderful crisp edge with a soft, chewy center. A wonderful desert for a summer get together, BBQ’s or school events. So, go ahead make a batch and see what you think. I am pretty sure they will be a hit, no matter what occasion you are making them for.
Yield: 3 dozen cookies
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 2 large lemons (approximately 2 tablespoons)
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (approximately the juice of 1 fresh lemon)
- 1/2 cup granulated sugar in small bowl for rolling cookies
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat butter and sugar together until smooth and creamy.
4. Next add lemon zest, egg, vanilla extract and lemon juice. Mix until combined. Gradually add in the dry ingredients and mix thoroughly.
5. Roll rounded tablespoons of dough into balls and then roll in sugar . Place dough balls on prepared baking sheets, about 1 1/2 inches apart.
6. Bake in preheated oven for 8 to 10 minutes or until cookies are slightly golden around the edges.
7. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.
Allow cookies to completely cool and enjoy. Make sure to store cookies in an airtight container, so they keep their softness.
Adapted from: Two Peas and their Pod
Yield: 1 muffin
- 4 Tbsp Chobani Blueberry nonfat Greek Yogurt
- 3 Tbsp whole wheat flour
- 1 Tbsp liquid egg whites
- 1 Tbsp chia seeds
- 1/2 tsp pure vanilla extract
- 1/4 tsp of stevia
- 1/4 tsp baking powder
- Preheat oven to 375°
- Combine all ingredients in small mixing bowl. Stir until thoroughly mixed. (Batter will be very thick).
- Place cupcake liner into muffin pan. Pour batter into cupcake liner.
- Place tin into preheated oven and bake for 15-18 minutes or until toothpick poked into center of muffin comes out clean.
- Allow muffin to cool for 5 minutes. Eat warm out of the oven or save for later
Adapted from: RFFMBT
Henry David Thoreau
|A view of the San Juan Mountain range in Colorado. After hiking Mount Handies 14, 053 ft.|
Yields: 12 mini tots
- 1 cup zucchini, grated
- 1 egg
- 1/4 medium onion, diced
- 1/4 cup sharp cheddar cheese, grated
- 1/4 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
2. Grate zucchini into a clean dish towel. Then by wringing towel, remove all excess water out of the zucchini. This helps to keep your tots from turning into mush.
4. Fill each muffin section to the top w/zucchini mixture. Making sure to push down on mixture so it’s nice and compact, so they keep to their tot form when taking them out of the tin.
5. Bake for 15-18 minutes, or until tops start to golden. After baking, run a plastic knife around the edge of each tot to make removing them much easier.
I hope everyone had a good weekend. We are in the thick of the intense horrible summer heat here in Phoenix. Temperatures hitting 110° are becoming an everyday occurrence. So, in an attempt to come up with something cool to eat for dinner where baking wouldn’t be involved, here is my creation. This veggie toast is a mixture of fresh vegetables, cheeses and delicious bread. The fun thing about this recipe is you can add almost any vegetable to the mixture and it would be wonderful. So, here is a starting place for a recipe and get creative, adding your own veggies and twists. I would love to hear back from you if you came up with a great addition to this recipe. I did serve this with a bowl of tomato soup, to make it more filling. It was a perfect combination for that simple summer dinner. Enjoy.
Yield: 2 servings
- 2 slices fresh multi grain bread
- 4 thin asparagus spears
- low fat ricotta cheese
- 1 tomato thinly sliced
- 1 radish thinly sliced
- 2 tablespoons shelled edamame (I used pre-shelled organic frozen ones)
- 1 small avocado thinly sliced
- shaved Parmesan
- 1/4 cup baby arugula
- fresh cracked pepper
- balsamic vinegar
1. Lightly toast multi grain bread and set aside to
5. Slice asparagus tips lengthwise and place onto bread, dividing evenly. Place desired amount of shaved Parmesan onto each slice and top w/half of arugula.
6. Lastly, drizzle small amount of balsamic vinegar onto each serving.
Yields: 2 loaves
- 3 cups 100% stone ground whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup egg whites or egg substitute
- 1/3 cup canola oil
- 1 teaspoon grated lemon zest (approx 1 lemon)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups sugar
- 3 cups shredded zucchini (approx 3 small/med sized zucchini)
- 1/4 cup chopped walnuts
- cooking spray
Preheat Oven to 350° and spray 2 (8 x 4-inch) loaf pans with cooking spray, set aside.
*If using larger loaf pans, make sure to cut down on your baking time, so as not to dry out your bread.
Vegetarian Lasagna Rolls
Who doesn’t love lasagna, but all the fat that goes with it, not so much. Well, I found a little gem in this recipe. I tweaked it a little bit from it’s original state, but none the less, delicious. For a little background, my husband and I go back in forth about if you really feel satisfied eating a vegetarian diet. I’ll tell you what, after making this dinner, sans hamburger, he thought it might be possible. While cleaning up after dinner, I told him I would eat the leftovers for dinner the next night since he was going to be out at a business dinner, and he said if that were the case he would just have to, “eat the leftovers for breakfast.” So, to all my meat lover friends, coming from a cook with a carnivore husband, vegetarian lasagna is a good thing. It is also now considered a breakfast food. Plus, they look so cute. It’s a great dish for dinner parties and each roll is about a serving size.
- 9 lasagna noodles, cooked
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and pepper
- 26 oz marinara sauce (I like Victoria all natural marinara sauce)
- 1 cup part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Cook lasagna noodles as directed by box.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in medium bowl. Mix well. Place 1 1/2 cups marinara sauce in bottom of 9 x 12 baking dish.
Place a piece of parchment paper on counter and lay lasagna noodles out individually. Pat noodles dry with paper towel. Take 1/3 cup spinach/ricotta mixture and spread evenly over noodle using fingertips. Make sure the spinach mixture is pressed all the way to the edge of the noodles. Carefully roll each noodle and place seam side down into the baking dish. Repeat this with each remaining noodle.
Place small amount of marinara over the noodle rolls and top each one with a sprinkle of the mozzarella cheese. Place foil over dish and bake in preheated oven for 40 minutes.
To serve, ladle small amount of leftover marina on serving plate and place lasagna roll on top.
adapted from: skinnytaste.com
I love this quote. To me, it states there is never a reason to feel “stuck”, in a job, a relationship or even in your life. Making decisions from your heart can only get you to where you want. Changing your mind doesn’t mean you were wrong, it was a good decision at that moment, but now maybe it no longer serves you. So, simply make a new decision. Who knows, it could change your life into what you have always wanted it to be. Think how exciting it could be, it makes my skin tingle.
It’s Never too late to change your
mind if it is meant to be.