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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

I know I have posted other Double Chocolate Chip cookie recipes before but I am going to have to say this recipe is by far my kid’s favorite.  Plus, these cookies were so easy to make!  You got to like that 🙂  I made these cookies last weekend for the kids lunches and they came home asking if I could make more so they could share with your friends at school.  Yes, that is how good these cookies taste.  You should have everything in your pantry to make these cookies now.   The only ingredient you might not have handy is the 4 oz. semi-sweet chocolate.    I used Ghirardelli Chocolate Premium Baking Bar Semi-Sweet.   Delicious!

I found this recipe from Kitchen Simplicity.   The recipe was adapted from Martha Steward.

 

Double Chocolate Chip Cookies

Makes 24-30 cookies

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz. semi-sweet chocolate
  • ½ cup unsalted butter
  • 1.5 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 oz. semi-sweet chocolate chips (or chopped chocolate)

 

Directions:

  1. Whisk together flour, cocoa, baking soda and salt. Set aside.
  2. In a large bowl, melt together chocolate and butter. Beat in sugar, eggs and vanilla. Stir in flour mixture until evenly distributed. Fold in chocolate chips.
  3. Scoop heaping spoonfuls of cookie dough onto parchment lined baking sheets. Bake at 325ºF for 10 minutes or until cookies are crackly and no longer shiny. Cool 1 minute before removing to wire wracks or paper towels to cool.

Enjoy baking!

Do you ever wonder how many calories are in your favorite dish you cook?  Or how many grams of fat, sodium or carbohydrates are in your recipe?   About a month ago these facts became really important to my family.

My husband went to the doctor for his annual check up.   It turns out he has high cholesterol.  Not so high that they want him to go on medicine but high enough that the doctor said you have 3 months to change your diet.   Well, I was scheduled for the doctor about 3 weeks later and guess what?? My cholesterol wasn’t where I wanted it to be either.   Turns out a runner’s diet is NOT good for all runners 🙂  So my husband and I are on a mission to lower our cholesterol.  My goal is to cut back on dairy and carbohydrates.   Say goodbye to my cold glass of chocolate milk I enjoyed after my run!  Plus, I realized I ate a lot of carbs.  Now, I know I ran them off but with certain carbs (flour tortillas) come high saturated fat.  Not good for cholesterol!

Anyway, I have been combing through Pinterest looking for new recipes and I noticed that some recipes don’t list their nutrition facts.  Boy, I hate that!    So I went searching online and I found a ton of sites to help me.   After trying a few out, I decided that http://caloriecount.about.com/cc/recipe_analysis.php was the easiest to use.  Many sites require you to search for each recipe ingredient one at a time in their database, which can be somewhat time consuming. On the Calorie Counter website, you just copy and paste the ingredients from your recipe, insert the number of servings, and the recipe is “analyzed” for you. You can also store recipes on the site, and it’s free.

Here is a sample of my No Bake Energy Bites.   Overall Grade was a C.  Not so great!  But I love the new calorie calculator!  If you know of another great website for nutrition facts on recipes, please let me know.

Thanks for stopping by!

 

 

 

 

Nutrition Facts
Serving Size 18 g
Amount Per Serving
Calories

82
Calories from Fat

45
% Daily Value*
Total Fat

5.0g
8%
Saturated Fat

2.0g
10%
Trans Fat

0.0g
Cholesterol

1mg
0%
Sodium

28mg
1%
Potassium

74mg
2%
Total Carbohydrates

7.7g
3%
Dietary Fiber

1.2g
5%
Sugars

6.1g
Protein

2.0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
Nutrition Grade C
* Based on a 2000 calorie diet
Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Hi Everyone,

I know it’s been awhile again since I posted some of my recipes that I have tried and tested on Pinterest.   Just so you know I have not stopped baking or cooking but I have been really busy with life 🙂  Anyway, I have a bunch of recipes that I want to share with you all.  Also, I have been doing a lot of gluten-free and vegan dinner dishes and sides.   I realized I wanted to amp up my training for the fall running races I have coming up and decided to change my diet to see if I see a difference in my running.   Well, it’s been about a month or so and I feel fabulous!!  Don’t get me wrong I am still eating meat, but to be honest I have never been a huge meat eater.  In fact, I was a vegetarian for about 10 years of my life.  When I was pregnant with my first son, I really started to carve meat.  I guess my body was telling me something because I was low in Iron.   Anyway, I started to eat meat again but never more than 3 oz. at dinner.  I will be sharing all my favorite meals I have been making soon.  But for know I want to post my youngest sons favorite muffin recipe.   These freeze great too!  I keep a couple out for the boys and then freeze the rest and toss one in their lunch.

Bakery Style Blueberry Muffins

Makes one dozen muffins

Recipe from: Dinner Dishes and Desserts

Ingredients:

  • 3 cups flour
  • 1 Tbls baking powder
  • 1 tsp salt
  • ½ cup butter, softened
  • 1¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¼ cup plain Greek yogurt
  • 1½ cups frozen blueberries

Directions:

  • Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
  • In a bowl whisk together flour, baking powder, and salt. Set aside.
  • In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
  • Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
  • Fold in the blueberries.
  • The batter will be very thick. Scoop into prepared muffin tins.
  • Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
  • Remove from oven, and set on a wire rack to cool.
  • Store in an airtight container or freeze.

Enjoy!

 

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

 

snickerdoodle cookies

The BEST Snickerdoodle Cookies!

Even though I took time off from the blog because of my crazy families hectic schedule that does not mean I stopped cooking and baking.   With a teenager in the house (plus teenager friends) I seem to be baking a lot more often 🙂  But I don’t mind because I love it.

This recipe is one of my oldest son’s favorite recipes.  He just loves a Snickerdoodle cookie!  It’s an easy recipe and you probably have all the ingredients in your pantry.  I found the recipe on Lovintheoven.com blog.   I promise you will not be disappointed.   You must add this recipe to your to do list!

Recipe from: Lovintheoven.com Blog

Yields: 16 to 18 cookies

Ingredients:

    • 1/2 cup butter (1 stick), softened
    • 1/2 cup granulated sugar
    • 1/3 cup brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla
    • 1 1/2 cups flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon cream of tartar
For rolling:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Directions:

  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
  2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  3. Pour the dry ingredients into the wet ingredients and mix well.
  4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
  5. In a small bowl, combine the sugar with the cinnamon for the topping.
  6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
  7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

 

Enjoy baking and thanks for stopping by!

signature

 

 

Tuesday Cook Off ~ Greek Salsa Chicken and Garlic and Herb Roasted Potatoes

Tuesday Cook Off ~ Greek Salsa Chicken and Garlic and Herb Roasted Potatoes

After a week off, I am excited to announce this weeks Tuesday Cook Off.   This dish was super easy and my family just loved it.  Now of course you have to be a fan of feta cheese and olives to enjoy this dish.   The chicken breasts are roasted in lemon juice, keeping the chicken super moist and flavorful.   If you have a busy week night, this dish comes together in less than an hour.   I promise it will be a favorite.   I served the Greek Salsa Chicken with Garlic and Herb Roasted Potatoes.   The boys just loved them!!  My youngest even had seconds!!

Here are the recipes:

Greek Salsa Chicken from Sweet Peas Kitchen

Ingredients: 

For the Salsa:
4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano
For the Chicken:
6 boneless, skinless chicken breast halves (7 ounces each)
pepper to taste
kosher salt to taste
2 tablespoons olive oil
2 lemons, cut into wedges
Directions: 
Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.
This dish is also delicious for leftover lunch 🙂
Garlic and Herb Roasted Potatoes
Ingredients: 
  • 1 teaspoon Oregano Leaves
  • 1 teaspoon  Paprika
  • 1 teaspoon  Thyme Leaves
  • ¾ teaspoon Sea Salt
  • ½ teaspoon  Garlic Powder
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
Directions: 
  1. Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
  2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until potatoes are tender and golden brown.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Quick and Easy Coffee Cake

Tuesday Cook Off ~ Quick and Easy Coffee Cake

When I said I was going to make coffee cake, my oldest son said he didn’t want to try it because it had coffee in it.   I could not stop laughing because he is so literal all the time.   After I stopped laughing, I said it’s called coffee cake because the cake compliments the coffee.  It’s never a dull moment in this house of boys 🙂  My oldest was still very shocked I was making this because only my husband likes coffee (still can’t choke down a cup).  I told him to just to try the cake and let me know what you think.   Well, can I say it was gone in two days!! Now a couple of pieces went to friends who came over but everyone loved the cake.  My husband even requested that I make it again soon!

Quick and Easy Coffee Cake

Right from the oven!

Quick and Easy Coffee Cake

Recipe from Lil’ Luna

Ingredients: 

  • 1 cup oil
  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 cup milk
  • 1 cup sugar
  • 3 cup flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup margarine melted

Directions: 

  1. In a large mixing bowl. combine oil, eggs, vanilla and milk together.
  2. In a medium bowl, blend together sugar, flour, baking powder and salt.
  3. Combine egg mixture with flour mixture. Pour half the batter into a 9×13 pan.
  4. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  5. Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
  6. Drizzle with melted margarine.
  7. Bake, uncovered at 350 for 25-30 minutes. Makes 18-24 servings

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Peanut Butter Pretzel M&M Cookies

Tuesday Cook Off ~ Peanut Butter Pretzel M&M Cookies

It’s almost a month after Christmas and I still have Christmas M&M’s.   I need a recipe that I could use the M&M’s up so I don’t keep eating them by the handfuls!  Enter Sally’s Baking Addiction and her fabulous Peanut Butter Pretzel M&M cookies.   If you love peanut butter, chocolate and/or pretzels then this cookie is for you.   If you have been reading my blog you know my family LOVES pretzels and peanut butter.   This was the recipe for me to bake and stop eating those M&M’s by the handfuls 🙂   My boys gave the cookies a thumbs up!

Recipe from Sally’s Baking Addiction

Ingredients: 

1/2 cup salted butter, softened to room temperature ( I used 1/2 cup of unsalted butter and added 1/4 teaspoon to the flour)

1/2 cup light brown sugar

1/4 cup sugar

1 large egg

3/4 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 and 1/4 cups all-purpose flour

3/4 cup M&M’s

3/4 cup pretzel pieces

Directions: 

In a large bowl using a hand-mixer or a stand mixer with the paddle attachment cream together the butter and sugars on medium speed.  Add the peanut butter, 1 large egg and vanilla in that exact order.  Next you need to add the flour and baking soda but make sure you do not over mix batter.

Fold in the M&M’s and pretzel pieces slowly without over mixing the batter.  Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.  I chilled mine for 2 hours.

Preheat oven at 350 degrees.   Use a small tablespoon and spoon the chilled dough onto the cookie sheets.  Next you want to flatten the dough a little bit.  I used a small glass bottom to lightly flatten my dough.   Bake for 8-9 minutes and your cookies will look a little undone and soft. Let the cookies cool completely on the cookie sheet.   The cookies will firm up as they cool.    Cookies stay fresh at room temperature in an airtight container for 10 days.

Makes 3 dozen small cookies

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Skinny Double Chocolate Chip Muffins

Tuesday Cook Off ~ Skinny Double Chocolate Chip Muffins

Usually I am not a big fan of baked goods that are “healthier” for you.  It always seems like something is missing to me.  Well, this recipe will not disappoint at all.   I came across the recipe on Sally’s Baking Addiction (I just love her blog) and the pictures made the muffins look so good I thought I would give them a taste.

I made the muffins without my family knowing they were from a skinny recipe.   As they were baking they absolutely smelled delicious!  The real taste test would be my boys and if they ate them.  Well, my boys crushed them and I mean crushed them.  I think the twelve muffins were gone within 48 hours.   After they were all gone I finally told everyone that these muffins were from a skinny recipe… they asked me to make them again soon 🙂 That’s a winner!!

Recipe from Sally’s Baking Addiction

Yields a dozen muffins

Ingredients: 

  • 3/4 cup (133g) unsweetened applesauce
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (85g) honey
  • 2 large egg whites (or 1 large egg)
  • 3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • 1/2 cup (62g) all-purpose flour
  • 1/2 cup (64g) whole wheat flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top

Directions:

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.

Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Skinny Double Chocolate Chip Muffins

Skinny Double Chocolate Chip Muffins

Tuesday Cook Off ~ Chocolate Chip Loaf Cake

Tuesday Cook Off ~ Chocolate Chip Loaf Cake

I want to apologize to everyone for taking the last two weeks off.   I hope everyone had a wonderful holiday.  In this house we had three out of four of us sick, family in town plus Christmas…it’s been an adventure!   So with that being said it’s time to get back to blogging.   Oh, how I have missed cooking and baking for the blog.   So after everyone finally was better I decided to make a chocolate chip loaf cake.   They boys wanted something sweet but not too sweet for dessert one night.   This loaf cake did not disappoint.  It literally was gone in a 24- hour period!! My husband loved it and he’s not a big sweets person at all.

Recipe from : Mama’s Gotta Bake

Chocolate Chip Loaf Cake

Yields two 9 x 5 loafs.   I cut the recipe in half and just made one loaf.  Next time I will definitely make both loafs and freeze one 🙂

Ingredients: 

  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 8 large eggs, lightly beaten
  • 2 cups (1-12 ounce bag) semi-sweet chocolate chips

 Directions: 

  1. Preheat oven to 350 degrees F. With a pastry brush and melted butter, grease the bottom and sides of two 9″ x 5″ loaf pans and line with parchment paper greasing the parchment paper also.
  2. Sift the flour and salt together in a medium bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy. With the mixer on low, stir in the vanilla extract.
  4. In a large bowl, lightly beat the 8 eggs and then add them to the butter-sugar mixture, mixing until they’re incorporated. With the mixer on low, mix in the flour until it is incorporated. With the mixer on low, add in the chocolate chips.
  5. Divide the batter evenly between the two pans.
  6. Bake for about 65 minutes until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool cakes in the pans on wire racks for 30 minutes before removing from the pans.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Now I know this isn’t exactly baking or cooking but I thought it was such a cute idea for Christmas I wanted to share with you all.   Christmas Hugs make the perfect gift for your neighbors, employees, teachers, etc.  I found the idea on Pinterest and my boys even had fun helping me make them for everyone.  I will be honest taking off the wrappers to the Kisses and Rolo’s was probably the hardest thing about this gift 🙂

Christmas Hugs straight from the oven

Christmas Hugs straight from the oven

Ingredients:

  • 50 rolos or hugs (we did a combination of the two)
  • 50 pretzels (Snyders Butter Snaps)
  • 50 M&M’s

Directions: 

  1. 1. Heat oven to 325°F. Line a cookie sheet with parchment paper or foil.
  2. 2. Place pretzels on baking sheet. Top each pretzel with one unwrapped rolo or hug.
  3. 3. Bake 3 to 5 minutes (2 1/2 minutes was perfect for me) or until chocolate begins to soften, but not melt. Remove from oven; top with either M&M, pecan half or additional pretzel. Cool completely.

We got the idea from I Heart Nap Time blog!

Christmas Hugs

Christmas Hugs

Finished gift ~ Christmas Hugs

Finished gift ~ Christmas Hugs

My Baby Pajamas wishes everyone a Happy Holiday season! Enjoy!

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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