• Recipes
  • Breakfast cookies

    Ari and I are both breakfast lovers. On the weekends we indulge with breakfast potatoes, omelets, pancakes, waffles and ice cream crepes (not all at once, don’t worry!). During the week, however, we both have to get up relatively early, so we typically just grab something quick to eat. Ari usually just eats a bagel and I like to switch it up with either some sort of oatmeal, cereal or toast. Lately I’ve been making baked oatmeal on Sunday night so that I have something prepared for the whole week. A coworker of mine had mentioned an oatmeal cookie that she makes when she is craving something sweet, and so I decided to try it out. And boy where they delicious!! I know these will be my go to breakfast for the rest of the week and Ill probably keep making them for weeks to come!

    They are relatively healthy and have no added sugar! Here is the recipe:

    Take 3 ripe bananas and mash them in a mixing bowl (I used a potato masher). Add 1/3 cup of applesauce (unsweetened), 1 tsp of vanilla, 1/4 cup unsweetened almond milk and 1/2 cup of chocolate chips (or dried fruit, coconut, etc) If you want you can add 1 tsp of cinnamon as well (I left this out, because lately I cannot stand the taste of cinnamon, CRAZY cause I used to love it on everything!) Mix well and then spoon onto a baking sheet with parchment paper. Bake at 350 for 15-25 minutes (Cooking time will vary depending on how thick you make the cookies. I was being lazy and made mine relatively thick since I didn’t want to prepare another baking sheet. Mine took approximately 25-30 minutes ( I am extremely bad at remembering to set a timer, so I just kinda guess)).

    These cookies are very filling! I am excited to have Ari try these!( I just cant tell him they have bananas in them πŸ˜‰ )

    Now I am craving breakfast potatoes and omelets… so looks like that’s what’s for dinner!

    I’d love to hear about your go to breakfast!

    The cookies smelled so yummy, I had to shove a cookie in my face before I snapped this picture πŸ˜‰

    Happy Cooking XO

    4
  • 2017
  • Perogies

    This weekend was a little chilly & I was already in a sad mood since hubby was leaving for Mexico for a whole week. ALL I wanted to do was spend every second with him before he left. As much as I love living in NC, being away from family and friends is extra tough when Ari is essentiallyΒ never home traveling 50% of the time.

    Nevertheless we made the most of the weather and our time together. We went for a bike ride and then got to cookin’.

     

    This was our first attempt at making perogies & they turned out wonderful!

    For the filling, make mashed potatoes and season as you like. I like my perogies with garlic and chives!

    For the dough, in a large mixing bowl mix together 3 eggs & 8 oz of sour cream. Add 1/4 tsp salt + 1 Tbs baking powder + 3 cups flour. Mix together with a mixer until combined. Separate the dough in half and roll out on your kitchen counter. Make sure to sprinkle tons of flour on the counter, hands and rolling pin. Use a round cookie cutter ( I used a 3 inch) and cut out as many pieces as you can. Next add a small spoonful of the mashed potato filling in the center of the dough, moisten the edges with water, fold over & press the edges with a fork.

    To cook, add perogies to boiling water. Remove when they start to float (Timing will depend on how thin you rolled out your dough). I like to sautΓ© some onions with the cooked perogies. This recipe makes a ton of perogies, so I ended up freezing the majority uncooked.

    Hubby doesn’t like perogies so we made a ‘ravioli’ version for him. He put cooked ground beef, pepperoni and cheese in his and loaded it with tons of pasta sauce and Parmesan cheese!

    I’m thinking next time I’m going to try making a desert version! Adding a little sugar to the dough and filling them with blueberries or peaches and frying them (healthy, I know!). With a side of ice cream. YUM

    Happy cooking, friends! XO

    2