Black and White Chip Cookies


A week or so ago, in honor of the Emmy Awards (ahem, The Voice was robbed), Jackson and I made some cookies because, let's face it, we make cookies in honor of anything.  It's the first Tuesday of the month?!?  THAT'S HUGE LET'S MAKE COOKIES.  But these cookies were special, because they were Jack's idea.  He thought, why not make a cookie with half dark chocolate chips and half white chocolate chips, sort of like the infamous Black and White Cookie we see EVERYWHERE in New York.  I think I've used the word "cookie" in every sentence so far.  Anyway, I used this recipe again because now I have it memorized, split the dough into 2 bowls, added white chocolate chips to one and semi-sweet to the other...   

...placed about a tablespoon of each side by side, formed them into balls and baked them!
Ta da, fancy Black and White Chip Cookies, courtesy of my genius son Jack.

Hope you guys had a nice Labor Day Weekend!  I spent mine feeding a baby every hour and a half... two-week growth spurt?!?  Back tomorrow with a Green Smoothie!

Pasta Primavera with Roasted Veggies


Well, I've survived the first week as a mother of three, and I only called my newborn daughter by her sister's name 17 times (poor third baby, I'm turning into my father).  Of course, it's easy to survive when you've been spoiled by grandma love... both my mom and Carson's spent most of August with us.  They cooked, cleaned, ran errands, swam with kids, spoiled kids, spoiled me... and it's all coming to an end!  No!  My mom leaves Saturday (tear), which means no more lovely meals like this healthy, hearty pasta dish.  I've been eating leftovers of this recipe for days with zero guilt... roasted veggies and fresh linguine.  It's superb.  Superb like grandma love.  Don't leave!  

Happy Labor Day Weekend one and all.

Buffalo Chicken Chop Salad


The following guest post was written by my BFF (can I still say that at 33?) Katy.
Minnesota beauty, mother of two girls I miss every day, best photographer ever... can't get through the day without texting her one billion times.  
Check out her photography and blog, you will not regret it.

Hello Siriously Delicious People!  

A friend was coming for lunch the other day and my hostess skills are so very rusty that I was a bit panicked about what I would whip up at the most loco time of day: kids at my feet, house a mess, laundry piling, to do list creeping in the creepiest way.  Basically a circus.  Welcome to the circus, guest of mine.  Thank goodness old trusty came in to save the day.  It always saves the day.


This is a recipe I've shared and over shared and I'll keep doing it because our love never falters.  It's healthy and sinfully scrumptious, too.  Ladies and Gentlemen, let me reintroduce you to:

Buffalo Chicken Chop Salad

Chicken, chopped or shredded
Buffalo sauce (I prefer Frank's Red Hot but any will do)
Red onion
Bleu cheese or Gorgonzola
Other toppings: beets, peppers, jalapeños, herbs, apple, beans, avocado, etc.
Dressing: dollop of greek yogurt, splash or two of red wine vinegar
Salt and pepper
Top with crumbled chips or nuts for crunch

And how to swing a lunch date with two minis at your feet:

1. Prep chicken with dinner the night before (marinate in Buffalo sauce).
2. Day of, wait until baby is asleep.
3. Occupy three year old with sprinkles, peanut butter, graham crackers.
4. Chop veggies.
5. Arrange in a shallow (preferable for presentation) bowl.
6. Serve and enjoy!

*All photos taken on iPhone.  Go here for some great tips on upping your food pic game!

The Chewy + M&M's + Baby


Hello there.  What's new with you?  I had a baby last week.  I had a baby!!

Let's back up a little.  I didn't share with you that I had a false alarm about a week ago in which I spent the day in the hospital surrounded by all those wonderful labor and delivery nurses (seriously, if you are one, you are a saint).  Once I got home (still pregnant and overdue), I decided to make cookies for my NEXT visit to the hospital.  You know, the one that would hopefully send me home with a baby.  I wanted something easy, something familiar.  So I made Alton Brown's The Chewy and used M&M's in place of chocolate chips.  Note: to make them look more professional (thus, yummier), place a few M&M's on top of each cookie right as they come out of the oven.  

So back to having a baby.  I had a baby!!  London Rose Daly was born on August 20th.  She makes little piglet noises and only cries when she's hungry and her older brother and sister fight over who gets to hold her.  We just love her to pieces.  I don't typically share photos of my children on the blog (although you'll often see a chubby helper hand), but if you'd like to see a few... these were shared on the Today Show.  Aaaaaand suddenly I have 3 children!  I will try to get back in the groove of blogging as fast as I humanly can, but for now you can look forward to a few new guest posts.  

Thank you all for the well wishes!  xo       

Watermelon Three Ways!


Another guest post!  With no baby news, gah :(
The following is written by my friend, Beth: mother of 2 adorable boys, hardest-working Producer at Dr. Phil, spectacular cook and a very special friend to me.  Thank you B... and I hope you all enjoy!

When I think summer, I think watermelon!  (And cocktails, sun, sand, more cocktails...)  
But back to the watermelon.  For my son's last day of preschool in June, I was the assigned "snack mom" and wanted to help get everyone in the summer spirit.  So, rather than buying some Pirates Booty and calling it a day (why can I never make things easy on myself?!?) I bought a 14 pound child, I mean watermelon.

Way #1:
First, I cut the watermelon in big, circular slices, then I cut the slices into preschool size wedges, like a pizza.  I know, this is a hard one!

Way #2:
Next, because I can't resist giving kids sugar in school, I made a watermelon Rice Krispie Treats.  I'm not proud of the fact that I have the recipe memorized, but I do.  So here we go, it's a double recipe you make twice, you'll see... 

Watermelon Rice Krispie Treats
(This recipe is for 2 round cake pans and some leftovers, feeds appox. 20 kids, could be halved!)

2 bags marshmallows (big or mini)
6 T butter
12 cups Rice Krispies
1 pack of green lime Kool-aid
1 pack of red strawberry/cherry Kool-aid
Mini chocolate chips

In a large pan, melt 1 bag of marshmallows with 3 T of butter over medium-low heat.  Once melted, stir in a pack of green lime Kool-aid.  Pour in 6 cups of Rice Krispies and stir.  Take the mixture and make a green rind around the inside of 2 cake pans.  I always put 2 plastic baggies on my hand and spray with butter/oil so I can easily form the treats.  Repeat all steps with 2nd bag of marshmallows, butter and Rice Krispies, but this time add the red Kool-aid.  Fill in the middle of the green rinds with the red mixture.  After they've cooled, add some chocolate chips on top for seeds (I cut my chips in half).  Then cut into wedges!       

Way #3:
When you realize that you have no clue what else to do with the remaining 10 pounds of your watermelon baby, and if you're like me you have zero room in your fridge, do this!!  This "way" is by FAR my new ultimate summer treat, courtesy of an old Bon Appetit magazine I found...

Watermelon Granita
(Makes 6 small servings)

4 cups chopped watermelon, even if it's slightly under or over ripe
Juice from half a lime
1/2 cup sugar

Blend/puree all ingredients in a Vitamix or blender.  Pour in a square brownie/cake pan and put in freezer.  Set alarm and after 1 hour, take a fork and mash up any chunks.  Set alarm again for 2 hours, repeat fork mashing.  The next morning = perfection!

Jessica's Creamed Corn


The following guest post does NOT mean I've had my baby yet (grrrrr).  But I did ask some friends and family if they wanted to contribute guest posts as I wind down over here, and the following is from my sister-in-law, Jessica.  She writes a fabulous blog called One Hungry Yogi with the most entertaining posts about life, health and food.  AND... she's pregnant!  This will be the first niece or nephew for me from my side of the family, and there's just something so exciting about that :)

Her guest post is below, and I hope you enjoy...  

I was lucky enough to ring in the completion of my first trimester at the beach with my family.  One of my sisters came for a couple of days and so did my dad, but the majority of my vacation was spent in an old beach house with the two women who raised me: Mom and Ruby.

Ruby took care of me and my sisters from birth to the day we left home, and she is family.  There was something about spending peaceful, quiet, quality time with these two women while pregnant with my first child that felt so perfect, so balanced, and so special.

My mom taught me to love the ocean; Ruby taught me to roller skate.  My mom and I crooned to Van Morrison; Ruby and I grooved to Luther Vandros.  My mom taught me the importance of healthy eating; Ruby taught me the secrets of her famous fried chicken and delicious creamed corn.

Ruby spent decades taking care of my family, and as she grows older, it's now our turn to take care of her.  I wouldn't dare fry chicken for her at the beach... too much pressure, but I did make her my version of creamed corn, and she had two servings... I'm just saying.  As Ruby would say, this creamed corn is so good "it'll make you slap ya' grandma."

Jessica's Super Easy (and a little lighter) Version of Ruby's Creamed Corn 

3 large ears of fresh corn, cut off the cob
1 Tbsp. butter
1/2 cup milk
1 Tbsp. corn starch
Salt and pepper

Whisk the corn starch into milk until fully dissolved and smooth.  Melt butter in a large saucepan, add corn and sauté on medium-high heat for about five minutes.  Season with salt and pepper.  Put the heat on low and stir in the corn starch/milk slurry.  Keep stirring the corn on low until it becomes thick and creamy.  The finished product should be creamy and the corn still a little crunchy.

*Thank you Jess!  I hope I get the chance to meet Ruby someday (because I really want to hear that "slap ya grandma" phrase in person).  

Mint Chip Pudding Pops


A couple of days ago, I was all set to make fancy pudding pops that required corn starch and egg yolks and sugar and yadda yadda, and then I remembered how pregnant I was and decided to take the easy route.  (By the way, I promise I'll stop talking about how pregnant I am ONCE THIS BABY DECIDES TO VACATE THE PREMISES... I was due yesterday after all.  No big deal.)  I remembered I had a package of vanilla pudding in the pantry, and a little "EASY!" light bulb went off in my head.  You know, like the obnoxious "that was easy" Staples button.  Jack's favorite ice cream flavor is Mint Chip, so we decided to try out Mint Chip Pudding Pops.  They were awesome, and easy.  
That's all I can handle in my life right now...  

Mint Chip Pudding Pops
(Makes 8, depending on size of mold)

1 pkg. instant vanilla pudding
3/4 tsp peppermint extract
1/2 cup mini chocolate chips
Few drops of green food coloring (optional)

Prepare pudding as directed on package.  Stir in peppermint extract, chocolate chips and food coloring, if using.  Place in popsicle molds and freeze. 


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