Friday, December 13, 2013

Monster Cookies

monster cookie name

I’m home sick, y’all. I love my job, but a fever makes a girl cranky.

What better activity is there when you are whiny on the couch and don’t want to talk to anybody?

Blogging of course! Where you can talk and talk and talk and talk in your own little invisible world, and not have to carry on a real social conversation, you know, with real live people.

Anyways, I’ve been dying to share these with you.

These cookies were gone in 15 minutes flat, yo.

As usual, I made some cookies one weekend, and after eating three six myself, I’d decided I’d better take the rest to work.

When I went in to the lounge for a little mid-morning snack, they were GONE. GONE I TELL YOU!


Oh, how I’d wished I had saved some back up for myself.

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My friend Lindsey gave me this recipe, and her son won Grand Champion with these cookies for 4H Economics.

Talk about some blue ribbon winners!!! Go Mason! Go Mason! #WootWoot

By the way, now my use of hashtags is purely sarcastic, which you’ll understand when you watch this.

These cookies are gluten-free, they have no flour! Just peanut butter, and 4 1/2 cups oats.

Lindsey passed on a good tip. When you take these out of the oven, let them set up for a good while on the pan before you transfer them to cool, 10 minutes at least. Otherwise they’ll crumble into delicious monster cookie pieces.

I think one would make me feel better now. Who’s going to come bake for me? *wink*

~Peace, Love, and Blue Ribbons y’all….

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Monster Cookies


1 cup sugar
1 cup brown sugar
1/2 cup butter
3 eggs
1/2 cup peanut butter
1 tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oatmeal
1 cup mini M&Ms
1 cup chocolate chips


Begin by creaming together the brown sugar and white sugar in a bowl with the butter. Once combined, add the eggs one at a time, mixing well after each addition. Add in the peanut butter and vanilla and stir to combine. Next, add in the oatmeal, baking soda, and salt. Finally, add in M&Ms and chocolate chips. Place in fridge for 15 minutes to firm up, then drop tablespoonfuls onto cookie sheet. Bake at 350 for 15-20 minutes, until golden. Once baked, let the cookies set up for at least 10 minutes before transferring them from the cookie sheet to a cooling rack.

Monday, November 18, 2013

New Mexican Apple Pie

NM apple pie name


I know I’ve been slow to getting back on this blogging bandwagon, but life is coming together.

I am grateful for the present, and I am grateful for all life has to offer.

The world is my oyster!

One of things I absolutely love about this blog is how I’ve been able to meet and become friends with women all over the US, and share a love of cooking, sharing recipes and stories, and grow friendships.

Nothing inspires me more than collaborating on theme weeks with these ladies, and PIE WEEK, HELLO!!!!

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Being that my parents live in Arizona, many trips have been spent driving baaack and forth, and baaaaack and forth along this 16 hour route. Many times, my aunt and mother and I have all jumped in the car and made the trip together.

The great thing about leaving all the men at home, is that we are able to stop and explore whatever shop or fruit stand we desire.

Which is how we discovered Pie Town.

Pie Town y’all.

As in Pie Town, New Mexico, a real live town in the middle of absolutely nowhere.

Known for it’s PIE.

Three standing pie cafes, all competing for your love and hungry stomach.

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Pie Town is known for their New Mexican Apple Pie, and each cafe makes it a little differently.

We fell in love with the Daily Pie Cafe.
An old adobe structure, with a rusty tow truck out front, friendliest staff I’ve ever met, and lots and lots… and lots of pie.

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New Mexican Apple Pie is a sweet hot conundrum.

A confusion in your mouth.

A party on the tongue.

Pine nuts add nuttiness and a crunch, and Hatch green chiles add the perfect amount of back of the throat heat.

NM apple pie4

Y’all are going to love it, more so than Texas’ famous pepper jelly.

Take a look around the rest of Pie Week, and save these recipes!!!


From My Sweet Heart Cranberry Cherry Ricotta Pie
The Girly Girl Cooks Coconut Cream Pie
Comfortably Domestic Mile High Apple Pie,



Inside NanaBread’s Head Black & White Coconut Tart
La Petite Pancake Pineapple Pie
The Grommom Papaya PIE! 


Tenaciously Yours Grandma’s Chocolate Pie
Bakeaholic Mama Chocolate Cream Pie
Comfortably Domestic Maple Sweet Potato w/Swiss Meringue,



Pineapple and Coconut Boozy Pumpkin Eggnog Pie 
Bakeaholic Mama Sweet Potato Tartlets



Munching in the Mitten Sweet Potato Pie
Decadent Philistines Save the World Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Climbing Grier Mountain Mini Butternut Squash Pie Stacks with Marshmallow Frosting 


Country Cleaver Biscoff Pie with Whiskey Mallow Fluff
Comfortably Domestic Very Berry Cherry Pie
Pineapple and Coconut Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble

~Peace, Love, and Green Chiles Y’all….

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New Mexican Apple Pie

Adapted from The Daily Pie Cafe


3 large granny smith apples, peeled and sliced
1 T lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 T flour
2 tsp cinnamon
3/4 tsp ginger
3/4 cup Hatch green chili, canned
3/4 cup pine nuts
2 pie crusts for 9 inch pie


In a medium bowl, combine apples and seasonings and let sit a few minutes to coat. Next, add green chiles and stir. Lay the bottom pie crust over a 9" pie plate and sprinkle the pine nuts over the bottom crust. Spoon in the apple filling, and cover with top pie crust. If you'd like, you may lightly brush with an egg wash, and sprinkle with a pinch of sugar. Bake at 425 degrees for 15 minutes, then at 400 for 45-60 minutes, until juices have set up, and crust is golden. If the crust begins to darken, cover the pie with foil for the remaining baking time. Let cool, and serve.


Wednesday, October 23, 2013

Super Crunchy French Toast

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Well…. this recipe is most decidedly *not* Paleo.

And that’s ok, dag nabbit.

We can all use a little sugary cereal now and again.
I say that with glee as my mother never let us buy sugary cereals.

I’m pretty sure my history of zero cavities will thank her, but C’MON, what kid doesn’t need a little Cocoa Krispies every now and again.

However, Grandma made up for it.
Numerous breakfasts of ice cream and Pepsi had me ‘ALL HOPPED UP ON MOUNTAIN DEW’!! (reference to Talladega Nights)

She also bought me Trix, Fruit Loops, and Cocoa Krispies from time to time.
Mom never knew.
Well, now she does.

Just imagine the face of a child who only consumed Crispix, Rice Krispies, and Cheerios, with just a *smidge* of sugar on them, when they popped a spoonful of colorful,  bright, crunchy, neon colored loops into their mouth –

Wide eyed and jaw dropped I was, as my blood sugar skyrocketed, and the hyper-activity set in.


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*Sigh,* childhood was great. Adulthood isn’t all it’s cracked up to be from time to time.
If you need me, I’ll be coloring under my fort.

WHICH IS WHY….. Great people of Texas and beyond, I bring you……

*drumroll please….*


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All the cool people are doing it.

And all the people who say they aren’t cool, and they’re trying not to be cool, but they are still cool, they’re doing it too.

The other members of my family thought the french toast came out too sweet and crunchy, but I liked the CCRRUUNCH a lot, and I just used less syrup. I thought it was GRREEEEAAT.

Wait, that’s frosted flakes. I don’t know the Cap’n Crunch jingle.

I’m pretty sure if you love breakfast, you’ll like it.
And if you don’t, don’t tell me.

~Peace, Love, and Crunch Y’all

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Super Crunchy French Toast

Yield: serves 4-6

Total Time: 45 minutes

borrowed from Cook's Country


6 cups Cap'n Crunch cereal, crushed
2 1/2 cups half and half
3 large eggs
3 tablespoons sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
8 slices bread, thick cut (challah works best)
1/2 cup vegetable oil


Preheat oven to 450 degrees and position the rack to the middle position. Place a rimmed baking sheet in the oven as it pre-heats. Place a wire cooling rack inside a second baking sheet.
Place crushed cereal in a 9x13 baking dish. In a large bowl, whisk half and half, eggs, sugar, vanilla, cinnamon, and salt until combined.
Working with 2 slices at a time, soak in liquid mixture 15 seconds each side. Transfer soaked bread to cereal mixture, and press the cereal lightly, then transfer to wire rack.
Next, add oil to preheated sheet, and tilt to coat evenly. Return sheet to oven, and heat 2 more minutes. Carefully remove the sheet from the oven and arrange the bread in a single layer. Bake until the exterior is brown and crunchy, about 20 minutes. Flip once halfway through and rotate the baking sheet. Cool for 5 minutes before serving.