Egg less Cookie Dough

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Hey guys and gals!  Today I’m going to solve for you the problem of eating raw cookie dough.  We aren’t supposed to, but most of us do it anyways because its so damn delicious.  Well I have for you today a recipe for egg less cookie dough!  Now we can indulge our sweet tooth without feeling bad about risking sickness and all.  I know for sure I have a few pregnant friends who will thank me for this one!  I actually meant to try this one when I was preggo with my baby girl but never got around to it!  It is so delicious!  I hope you guys like it as much as I do!

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You’ll need;

  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup milk (or more depending on how firm or runny you like your dough)
  • 1/4 tsp vanilla
  • 1 cup flour
  • dash of salt
  • 1/2 cup or more chocolate chips (I’m trying peanut butter next time XD but this time I used milk chocolate morsels

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The process;

Mix together the butter and brown sugar until smooth.  Then mix in vanilla and milk.  Then add in remaining ingredients and stir until well blended.  Eat.  Or if you prefer, chill in the fridge for desired stiffness.  (oh yeah, did I mention how simple this was?) As I mentioned above, you can add additional milk if you like your dough runny, but do so slowly.  Like by the tablespoon.   I let it sit in the fridge for maybe an hour and it was perfect for me =)  and then the next day I found aforementioned baby girl eating it right out of the fridge.  Looks like I have to move all the sweets up a shelf.

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So that’s it for today!  Let me know how this goes for you, or what you’d like to see next!

Sesame Fried Tofu!

IMG_0303       Alright, so it’s been a while since I got my four year old to actually eat his dinner on his own, without prodding. So naturally I expected meatless Monday to go about as well as shaving a cat. I’ve even tried making meals fun by dyeing them cool colors and putting them on sticks. No dice. But I needed to make a healthy dinner so mommy can eat and not feel like she’s sustaining her family on a diet of Cheerios and Valentines candy from Grandma. (Which is of course all the kids want because they know it’s there) So I broke out my Sesame fried tofu recipe, which I at least knew the hubby liked.

     It was a meatless Monday miracle people. I put the food down on the table and a few seconds later all I can hear is my four AND two year old happily chewing their tofu. My husband probably wishes he had a picture of my face. Because my son then said “I wish we can have these brown things every night with dinner.”
Those brown things were tofu.  My son, who will make you barter with him for every bite of sandwich, pasta, casserole etc on a nightly basis, was scarfing down tofu.  And subsequently his edamame and rice.  It was a happy, peaceful (well, peaceful for two kids under 5) meal, and mommy felt awesome about it. I’m pretty sure we will be trying more meatless meals and tofu as I try to recreate this anomaly at my dinner table, but for now, I’m going to share this recipe with you and hope it brings your kitchen (and bellies) as much happiness!

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You’ll need;

  • 14 oz. Extra firm tofu
  • 1/4 cup cornstarch
  • Coconut oil (any frying oil will do if you don’t have this on hand, but I’ve been trying to clean up our dishes a bit so I went for coconut oil tonight)
  • 2 tbsp sesame seeds
  • 2 green onions
  • 1/3 cup honey
  • 1 tsp crushed red pepper flakes (double if you like spice, but for kids I kept it low)
  • 3 tbsp soy sauce
  • 2 cloves garlic
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 3 tbsp fresh ginger

The process;

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First things first, drain your tofu and wrap in paper towels, then set on a plate with another flat, fairly weighty object on top. Like a heavy plate, or in my case a plate with a mortar and pestle on top.

What? It was appropriately heavy and on hand in the kitchen.

This is what the sauce should look like!
This is what the sauce should look like!

     So while that sits for about 30 minutes, mince your garlic, ginger and green onion. Set the onion aside, and put the ginger and garlic into a small sauce pot. Add to the pot your honey, sesame oil, rice vinegar, soy, red pepper flakes and let sit over medium heat, stirring occasionally. (Tip: I measured my sesame oil and poured it into my 1/3 cup before pouring it into the pot. This way, when I measured out my honey in that cup, it wasn’t such a pain in my arse to get out.) at this point it would be a good idea to start any side dishes (which in my case were rice and edamame) because you’re really almost done.

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Now go uncover your tofu, and pat it with MORE paper towels. After its patted down, cut it into cubes about 1 in. And transfer them to a bowl. Sprinkle the cornstarch over the tofu cubes and gently toss to coat. Now you’re ready to fry them! At this point I put the sauce on low, where it can just sit until needed. In a large skillet on high, melt your coconut oil (you need enough to fill the pan about 1/2 an inch) and place your cubes in the pan. They cook quickly, so turn after a minute to check for color. You want them nice and golden brown on all sides. I suggest doing it in two batches.

Yummy golden brown!
Yummy golden brown!

Once golden brown, place on a paper towel to drain off some of the oil, and when drained to your satisfaction, place in another bowl! (Yes, I know, more dishes. I was cringing too, but the end result is worth it!) Pour the sauce, sesame seeds and onion over the tofu and toss to cover. Serve immediately and enjoy!

Mommy's Little Tofu Lover!
Mommy’s Little Tofu Lover!

Show of hands; who is singing the “killer tofu” song from that old nickelodeon show “Doug”?

Let me know what you think!

Strawberry Rice Krispies!

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Hey guys! So one of the things I’ve been busy doing this week is being super mommy and home making a bunch of treats for the kiddos and hubby. I went on a cooking/baking spree! At the end of the night I had cashew chicken (delicious and I will post later when I have taken photos!), muffins, Rice Krispie treats, and Apple pie bites! I was on a roll! I never have this much energy, and I’m just so excited that I’m writing up the Strawberry Rice Krispie treats recipe for you here 🙂

I had heard that making them at home was easy to do, so when I saw them on the sign up sheet for my little mans valentines party I jumped straight in. As I usually do, with little to no forethought or pre planning lol. I did, however, manage to coordinate both children’s contributions to their class parties (my little girl was having a class party too) so that they both brought the treats and therefore I only have to double the one dish. Win! Now, I just had to pull it off! Which was really as simple as promised for once!

You’ll need;

  • 10oz bag mini marshmallows
  • Tsp vanilla extract
  • 1/2 cup butter
  • 1.5 oz package of strawberry jello mix
  • 7 cups of Rice Krispies
  • 9×14 (ish) pan

The process;

Ok, first put your butter into a large pot to melt on low-med heat. As soon as it’s melted, add the marshmallows (once you’ve gotten your kids to stop stealing them) and mix them in the butter a bit. Then, leave it to sit while you measure out the vanilla and add that to the mix.

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From this point on, you’ll want to make sure you keep stirring the mix gently until they’re mostly melted and then remove from the heat. Add the jello and keep stirring until fully melted.

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Then, add the Rice Krispies and mix well. Don’t beat it, but you’ll need to make sure they get nice and covered. Then, spread out into your greased pan and let set for a few hours. I put mine in the fridge overnight so I could cut them up into squares and put on a plate for the school. I even ended up having extra (which the hubby was absolutely CRUSHED about. Lol)

Thats all!  Super simple, and everyone loved them!  What did you make for your valentines this year?

The Only Cobbler Recipe You’ll Ever Need

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Easy Raspberry Cobbler

     This recipe was gifted to me from my awesome MIL when my hubby and I first moved out into the big scary world where I would be the one responsible for feeding her precious (though not so little anymore) boy.  It was handed down to her from Grandpa Ernie, and I cannot thank him enough for it!  My husband is even now, at this very moment sitting beside me raving about this cobbler.  Which is insanely simple, and can be made with just about any berry, or fruit you have on hand.  I tend to use blackberries, peaches or raspberries. And it NEVER fails me. I pull this one out whenever I have company I feel like impressing a bit, or when I want to spoil my darling hubby or kids.  So without further ado, here is The only cobbler recipe you’ll ever need.

IMG_0349First things first. 

You’ll need:

  • 4 cups or so of your chosen berry/fruit
  • 1 tbsp lemon juice
  • 1 large egg
  • 1 cup flour
  • 1 cup sugar
  • 4 tbsp butter (originally this was 6… but I cut back a bit)
  • 8×8 baking dish
  • Pam or butter (for greasing the pan)

Getting the ingredients out of the pantry is honestly the most difficult part of this recipe.  I’m really not kidding.

Preheat your oven to 375

First, rinse the berries and put them on a paper towel to dry off some of the water.  I usually use fresh berries, but if you’re using frozen I would make sure to thaw them out and remove the excess water first.  If you’ve been reading my other posts, you can probably guess that the only reason I know this is because I have, in fact, attempted to throw frozen berries into a pie before (not this recipe) and it ended up like soup.  The same will probably happen in this case if the ice isn’t removed before you throw it in the dish.

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     While your berries sit for a second, lightly grease your 8×8 dish.  Then place the berries in the bottom, and spread out evenly.  Sprinkle your tablespoon of lemon juice over the berries, and then grab a medium size bowl.  In your bowl, mix the 1 cup flour, 1 cup sugar and egg until it resembles a coarse meal.   Cover the berries with this mixture, and then melt your butter (I usually just scoop the butter into a coffee cup and microwave for around 30 seconds)  and drizzle that over the top of the dish.  Then bake for 35 minutes, or until light brown in color and bubbly.  Let stand for about 10 minutes and serve!  Ice cream is optional (but a REALLY GOOD option).

Thank me (but really Grandpa Ernie) later.

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Have you tried it?  Let me know how it worked for you!