Chocolate Chip Cookie Cheesecake Bars

Below is one of my fave recipes.  If you love chocolate chip cookies and cheesecake, this is for you!

Cookie Layers

2¼ cups all purpose flour

½ teaspoon baking soda

½ teaspoon salt

12 tablespoons butter, melted 

½ cup granulated sugar

1 cup brown sugar, packed

2 eggs, lightly beaten

2 teaspoons vanilla extract

1½ cups semi-sweet chocolate chips, divided

Cheesecake Layer 

8 oz cream cheese, softened

¼ cup sour cream

1 egg, slightly beaten

¼ cup powdered sugar

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees F.
2. Line an 8 x 8 pan with greased parchment paper. Set aside.
3. In a medium bowl whisk together flour, baking soda and salt. Set aside.
4. In a large bowl cream together butter and sugars.
5. Stir in eggs and vanilla extract.
6. Mix dry ingredients with wet ingredients just until a soft dough forms and flour mixture is incorporated.
7. Press half of dough into the prepared pan in an even layer.
8. Cover with 1 cup chocolate chips (can use more/less chocolate chips if desired).
9. Prepare the cheesecake batter by mixing together the cream cheese, sour cream, egg, powdered sugar and vanilla extract into a large bowl until creamy.
10. Pour cheesecake batter over chocolate chips and spread evenly.
11. Mix ½ cup chocolate chips into remaining cookie dough.
12. Drop remaining cookie dough over cheesecake layer until completely covered.
13. Sprinkle on more chocolate chips (if desired).
14. Bake for 35-40 minutes or until center of cookie is set and golden.
15. Allow bars to cool in pan and then refrigerate for at least 3 hours.
16. Slice into bars.
17. Store in the refrigerator.

Enjoy!!

Loaded Potato Quiche

Ingredients

1 homemade or store bought pie/quiche crust
1 1/2 cups cooked ham, chopped
1 1/2 cups diced hash browns, thawed
1 1/2 cups shredded sharp cheddar cheese
3 medium green onion, sliced (3 tbsp.)
5-6 eggs
3/4 cup half-and-half
2 gloves garlic, minced
Salt & Pepper, to taste
3 slices bacon, crisply cooked, crumbled
Sour cream, if desired
Additional green onions, if desired


Directions

1.  Preheat oven to 350.
2.  Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half, garlic, salt and pepper until blended. Pour over ingredients in crust.
3.  Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.  Enjoy!

 

Sun-Dried Tomato & Kale Chicken Sausage Jambalaya

Ingredients

2 tbsp. olive oil
4 cloves of garlic, minced
1 large onion, chopped
1 large bell pepper, seeded and chopped
dried red pepper flakes (to your degree of heat)
1 lb. Sun-Dried Tomato & Kale sausage, cut into 3/4 inch rounds (from Costco)
2 cans Rotel, undrained
1 can okra, drained
1 can black beans
1-2 tsp cajun or creole seasoning
Salt and pepper to taste
brown rice, cooked

Directions

Heat oil in dutch oven.  Add onion and green pepper, saute until translucent.  Add garlic and red pepper flakes, saute until garlic is fragrant.  Add sausage and cook until sausage is heated through.  Pour in Rotel, okra, black beans and cajun/creole seasoning.  Cover and reduce heat to low and let simmer for 30 minutes.  Once done, spoon mixture over cooked rice and serve.

It's Fall Y'All!!

Fall is my absolute favorite time of year.  Brisk air, falling leaves, pumpkins, football, baking, bonfires, sweatshirts and, of course, Vintage shows and craft bazaars.  I went to Farm & Frills for the first time a couple of weeks ago and I loved it.  The fall show is located in Enumclaw, WA in a few old rustic buildings.  The vendors were great and I loved some of the displays.

Kissed by Chloe was one of my favorites at the show.  The booth was so girly with a touch of romance.  I love how she used the ladder to hold the chandelier.

JOHNBob had so many interesting and unique items.  There were a few items that I really wish I had taken home with me.  One is that AMAZING chair!  I'm still kicking myself for not buying it.

 

For those of you that don't know, I am obsessed with anything that has little cubbies or slots.  I would be in heaven if I could use these to organize my craft room.

Just a little peak at some of the other items from the show.  There is another one is spring and I can't wait to check it out.  There are a few more shows coming up this fall that I am very excited about, so stay tuned for those.

Pumpkin Oatmeal Chocolate Chip Cookies

Fall is my absolute favorite time of year.  It means cool air, football, crock-pot meals and pumpkin recipes.  Below is my recipe for Pumpkin Oatmeal Chocolate Chip cookies.....it is my all time favorite fall cookie recipe.  Pumpkin + Chocolate = a win win for everyone!


Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1 tsp vanilla
2 cups all purpose flour
1 cup quick cooking oats
1 tsp baking soda
1 tsp ground cinnamon
1 cup canned pumpkin
1-1 1/2 cups dark chocolate chips

Directions

In a large bowl, cream together butter and sugars until smooth.  Beat in egg and vanilla.  Add pumpkin and mix well.  In separate bowl, combine the flour, oats, baking soda and cinnamon.  Slowly add dry mixture to cream mixture, stirring well as you go.  Fold in chocolate chips.

Drop by tablespoonfuls onto greased cookie sheet.  Bake at 350* for 11-13 minutes or until lightly browned.  Place on wire racks to cool.

The Upcyle Girls

My obsession for all things crafty, vintage and upcycled has finally turned into a business venture.  My friend Jessica and I started Upcycle Girls in the spring of 2014.  Our passion is to find old, vintage items and bring them back to life.  Furniture, old cupboard doors, wood, metal......really anything we can get our hands on.  Along with that, we also make one of a kind pieces......wreaths, cake stands, menu boards, chalk boards, banners, coasters, burlap crafts........the list is endless.  Right now we have a facebook page: https://www.facebook.com/UpcycleGirlsAmberandJessica and we plan on doing a few bazaars this fall.  Stay tuned for where we'll be so you can come out and shop!  Our ultimate goal is to one day have a booth in one of the fabulous Vintage shops here in Yakima.......fingers crossed. 

Special order chalk boards and menu boards.

Special order menu boards.

I love wreaths!  And check out the special order Seahawks menu board.

A chair I repainted.....you should have seen it before.

An old hutch my grandmother gave me.  I just gave it a little facelift.

Our old dining room set......I just had to make it match the old hutch.  :-)

Cajun Mac & Cheese

Last night I decided to try a new macaroni recipe.  My husband loves homemade macaroni, so I knew he would like this Cajun recipe.  Let me tell you......it didn't disappoint.  You must try it!

 

 

 

 

Ingredients
12 ounces macaroni pasta
2 tablespoons extra-virgin olive oil 

8-10 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
1 green bell pepper, chopped

1 red bell pepper, chopped
1-1 1/2 tablespoon Cajun spice blend, depending on your taste
2 tablespoons all-purpose flour
2 cups whole milk
8-12  ounces sharp cheddar cheese, shredded

1-2 cups pepperjack cheese, shredded

 

Directions

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell peppers and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.

Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.  Place mixture into a 9x11 baking dish.  Top with pepperjack cheese and place in oven.  Place oven on broil and leave macaroni in just until cheese melts.

Clayson Farm 2014

Clayson Farm

I finally have some time to post about one of my favorite shows......CLAYSON FARM in Yakima, WA.  This year did not disappoint!  Lots of great vendors, yummy food and beautiful scenery.  I love this show because it's on a privately owned farm that is absolutely beautiful.  This year's show had about 50 vendors with everything from handmade signs to vintage wares.  There was definitely treasures for everyone.  What made it even more fun this year was spending time with some of my fave ladies, Kerri & Jessica. 

Love these metal spheres made from the rings of wine barrels.

 I fell in love with the spheres above!  So cute and clever!  They can be used for so many things.......light fixtures, lawn art, filled with plants......the possibilities are endless.  The vendor also had some super cute hearts made out of the same metal.  I'll post more about that in a later post after I work some chalk paint magic on it.

I heart signs!

Signs are my absolute favorite!  I love making them and, of course, buying them.  There were tons of great signs at the show.  The two above were a couple of my favorite.

Just a small sample of the odds and ends at the show.

The pictures above are just a small sample of the myriad of things you can find at Clayson Farm.  It's definitely worth the stop every August to look for some awesome treasures.

Spicy Black Bean Potato Salad

Ingredients

•                     8 medium red potatoes
•                     4 eggs
•                     8 slices bacon (or turkey bacon)
•                     1 (15 ounce) can black beans, drained and rinsed
•                     1/4 cup cilantro, chopped
•                     3 green onions, diced
•                     3 fresh jalapeno peppers, diced
•                     1 green bell pepper, diced
•                     1 red bell pepper
•                     3/4 cup low fat mayonnaise
•                     1 cup low fat sour cream
•                     2 tablespoons brown mustard
•                     1-4 teaspoons Cajun, Taco or Southwestern seasoning (add based on your taste)
•                     salt and pepper to taste
•                     red pepper flakes
•                     1 cup pepperjack or southwestern cheese

Directions
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.              
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.              
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.              
In a large bowl, mix chopped eggs, bacon, black beans, green onions, jalapeno peppers, bell peppers; set aside.  In a small bowl, mix mayonnaise, sour cream, mustard, cilantro and seasoning. Pour mixture over vegetables and mix. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with red pepper flakes and cheese. Cover and refrigerate until ready to serve.              

S'more Cupcakes with Marshmallow Fluff Buttercream

If you love S'mores, you'll love these cupcakes!  They are the perfect combo of marshmallow fluff, chocolate and graham crackers.  Great for BBQ's, birthday parties and camping.

Chocolate Cupcakes

1 cup flour

1 cup sugar

1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water 

 

Marshmallow fluff buttercream 1 cup (2 sticks) butter
1 (7 oz) jar marshmallow creme
3 cups confectioner's sugar
1 tbsp. milk

1. Heat oven to 325 degrees.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool. 

10.  While cupcakes are cooling, begin frosting by beating the butter until fluffy.  Beat in marshmallow creme until incorporated. 11.  Add sugar and beat until fluffy (3-5 min). If needed, add milk to get desired consistency.
12.  Pipe frosting on each cupcake and top with miniature hershey bar.  Sprinkle with small amount of graham cracker crumbs.  Enjoy!
 

Chocolate Cookie-Butter No Bake Cookies

Have you tried the Speculoos Cookie Butter from Trader Joe's?  It is delicious!  It's so good, in fact, I decided to update the original no bake cookie recipe to include cookie butter.  Talk about AMAZING!!  You must give it a try!!

Ingredients
2 cups sugar
4 tbsp. cocoa
1/2 cup butter
1/2 cup milk
1 cup cookie butter
1 tbsp. vanilla
3 cups oats

Directions
In a heavy saucepan, bring  to boil the sugar, cocoa, butter and milk.  Let boil for 1 minute, then add cookie butter and vanilla; stir until cookie butter is melted.  Add oats and mix well.  On a sheet of waxed paper, drop teaspoonfuls of the cookie mixture and let cool.  Store in an air tight container. 

Chicken Bacon Ranch Mac-N-Cheese

This combo of chicken, bacon and mac-n-cheese is super delicious!  The name of the dish is slightly deceiving, as ranch dressing is not actually in the dish.  Instead, it uses a ranch style of mixture of milk, cream of mushroom soup and fresh dill.  This recipe does take a little effort to make, but it is well worth it......I promise!

Ingredients:
8 ounces uncooked elbow macaroni
3 slices applewood-smoked bacon
1/2lb boneless skinless chicken breasts
1 tablespoon butter
1 tablespoon all-purpose flour
1 ½ cups milk
1/3 cup condensed cream of mushroom soup
¾ cup shredded six-cheese Italian blend
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon fresh dill (chopped)
½ teaspoon salt
cooking spray
½ cup shredded Colby-jack cheese

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees.  In a large pot, cook pasta according to package directions. Drain and set aside.
Step 2: In a large skillet over medium high heat, cook bacon slices until crisp. Remove bacon slices from the pan and drain on paper towels. Reserve the bacon grease in the pan. Finely chop bacon and set aside. Increase the heat of the skillet to medium-high heat. Add chicken breasts to the pan and cook turning once until the chicken is fully cooked (internal temperature of 165 degrees). Remove from the pan and chop the chicken into  ½ inch chunks.
Step 3: In a medium, bowl whisk together milk and cream of mushroom soup. Melt butter in a large saucepan over medium heat. Sprinkle flour evenly into the pan. Cook for 2 minute while stirring constantly with a whisk. Gradually add the milk and soup mixture to the saucepan while whisking. Bring to a boil and cook for 2 minutes or until the mixture becomes thick. Remove from the heat. Let stand for 4 minutes. Add Italian cheese blend, onion powder, garlic powder, dill and salt. Stir until the cheese melts. Stir in pasta, chicken, and half of the chopped crispy bacon.
Step 4: Lightly spray a 8-inch square baking dish with cooking spray. Spoon the macaroni and cheese mixture into the baking dish. Sprinkle evenly with Colby-jack cheese and remaining bacon bits. Place into the oven and bake at 350 degrees for 20 minutes or until the cheese has melted and the mixture is heated through. Remove from the oven and top with green onions.
(Makes 4 Servings)

Chocolate Ganache + Cream Cheese Frosting = Heaven

Homemade Chocolate Cupcakes with Cream Cheese Frosting drizzled with Chocolate Ganache.

 Many of you have asked for the recipes I use for Chocolate Ganache and Cream Cheese Frosting, so I thought I would share my secrets.  Okay, they aren't really secrets, but it sounded good.  I hope you enjoy these recipes as much as I do!

Chocolate Ganache 

1 cup heavy whipping cream
12 oz. semi-sweet chocolate chunks or chips

Heat cream in saucepan until it comes to a boil.  Remove from heat and pour over chocolate in a mixing bowl.  Stir to mix together.  You can pour the ganache of your cakes warm, or allow to cool slightly and spread like frosting.  Enjoy!


Cream Cheese Frosting 

8 oz. cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth and light.  Add vanilla and mix well.  Slowly add sugar a little at a time and mix well in between additions.  Keep mixing until frosting is fluffy.  Frost your cakes and refrigerate.  Enjoy!

No Sew Fabric Flowers

 

These no sew flowers are my favorite go-to embellishment for all kinds of projects.  They are super simple to make and so stinkin' cute!  I thought I would share with you all are simple they are to make.  Below is a list of items you will need to get started.

 

1. Fabric of your choice cut 1 1/2 inches wide and length varies depending on how large you would like your flower.
2. Piece of felt cut in a 2x2 inch square.
3. Scissors
4. Glue gun
5. Embellishments of your choice. (ie. brads, buttons)     

             

This is what your fabric and felt should look like as you get started.

Step 1:  Tie knot in one end of your piece of fabric.

Step 2:  Glue knot in to the center of your piece of felt.

Step 3:  Roll fabric as tight or loose as you want and begin wrapping it around the knot; gluing as you go.

Step 4:  Once you've finished wrapping, glue the end of the fabric under the flower.  Then cut off all excess felt.

Step 5:  It should look like this when finished.  Now you get to embellish!  I chose a sparkly brad.  All you have to do is glue it into the center and your finished.

ALL DONE!!  Super cute!!

These super cute flowers can be used to embellish so many things.  My favorite use for them is wreaths and headbands.  Examples of both are pictured below.

 

My next tutorial will be on felt flowers.....another of my favorites.  Enjoy and HAPPY CREATING!!

A Year of Changes

I've made a lot of changes this year.....changes for the better.  I finally decided it was time to get healthier. I changed my diet, started exercising and found THRIVE (more on that in later posts).  I surrounded myself with a fabulous group of ladies and we're all on this journey together.  I couldn't have done any of this without them.  I've gone from a two nap a day couch potato to completing two 5K's with 3 more scheduled. 

My first 5K was the GLOW RUN with my bestie Jessica.  We were so nervous, but we just went for it.  We did so much better than we expected and I was so proud of us.

Jessica and I at the GLOW RUN 2014.

Picking up my packet I was thinking, "What the hell am I doing!"

My second 5K was the Survivor Mud Run.  Talk about craziness!!  There were 5 of us and I think we all ended up with mud in places that were completely inappropriate.   But it was an absolute blast and we've all committed to doing it again next year.  I can't wait.

We made it!!  From left to right: Jessica, Kerri, Rachel, Me and Kim.

The tutus Kerri made almost survived!

Yes, that medal is now hanging in my car.

Thank you to all my fabulous "gal pals" for making this journey so fun!! I can't wait for all of our future shenanigans.

Balsamic Chicken (slow cooker)

One of my all-time favorite recipes!  So easy and delicious.  Making it tonight for dinner!

Balsamic Chicken (slow cooker)

Cinnamon Swirl Banana Bread

So, I decided to do a blog and share my misadventures in baking, painting, crafting, cooking and life.  What better way to start than with a baking recipe!  Whenever I'm feeling sad, stressed, happy or basically any time, my go to is baking something yummy.  It's not so good on the waistline of my hubby and I, but I just can't help myself.  Below is my hubby's favorite bread recipe.  I hope you enjoy!!

Oh, and if you're feeling extra sassy, you can add a little glaze on top.  Super yummy!

For Glaze:

1 1/4 cups powdered sugar

3 Tbsp milk (more if desired)

1.  Mix milk into powdered sugar.

2.  Add more milk, if necessary, for your desired consistency.

3.  Drizzle over bread while it's still warm.

 

Cinnamon Swirl Banana Bread

Ingredients:

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour 
For the swirl:
• 1/3 cup sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. Butter and four a loaf pan or use Pam baking spray. My pan was an 8x4 but you can use any size you prefer.  Just make sure to adjust the baking time.
2. Mix bananas, butter, sugar, egg, and vanilla together.  Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the sugar and cinnamon for the swirl.
4. Add 1/2 of the batter to the loaf pan and then sprinkle 3/4 of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eye on it!