May 28, 2013

Recent Recipes Worth Sharing

I've been a little bit MIA lately! It's summer and I'm going to take a very low key approach to this food blog for a while, at least until the end of the summer. This post is going to be really short but I've had a couple of things in the past week that I really just had to share the recipe for! 

Don't mind the instagram photos. I'm sort of unable to blog on a computer right now which means I have no way to upload photos and edit them. But to be totally honest I sort of love how low-fuss it is to use instagram photos on here.

Now for the recipes! The first is an oatmeal cookie recipe that I absolutely loved.

Old-fashioned Iced Oatmeal Cookies

Recipe Source: adapted from Cooking Classy

1 1/2 cups quick cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup salted butter, softened
1/4 cup greek yogurt (plain, vanilla, or honey flavor)
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons of vanilla


3 tablespoons milk *I used whole milk
2 cups powdered sugar

In a small mixing bowl whisk the oats, flours, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set  aside.

In a medium size mixing bowl, cream the butter, yogurt and sugars together until smooth. Add the eggs in one at a time until they've been evenly mixed in. Stir in the vanilla. Mix in the dry ingredients until totally combined. Let the dough rest for 10 minutes at room temperature. This is a good time to preheat your oven to 350.

Using a cookie scoop to portion the dough, drop 12 scoops onto a parchment paper lined cookie sheet. Bake for 11-14 minutes or until dark golden. Let cool for 5 minutes on pan before removing to a cooling rack. Once cookies are completely cool make the icing by stirring the milk into the powdered sugar until smooth. Spread a thin layer of icing on the cookie with the back of a spoon. Let the icing set. 

Barbecue Chicken Cobb Salad

Recipe Source: © Amanda Jenks

green leaf lettuce
leftover barbecue chicken, diced
cooked corn *we used leftovers from corn on the cob
diced red onion
cooked crumbled bacon
diced avocado
canned black beans *drained and rinsed
cherry tomatoes, cut in half
blue cheese dressing
barbecue sauce

Wash and dry lettuce leaves. Tear up desired amount and place in a shallow platter or tupperware. Place prepared toppings on top of lettuce. We make "stripes" with each ingredient on ours. Just before serving toss with blue cheese dressing and a small amount of barbecue sauce.

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