Saturday, July 16, 2011


Since we moved to the mountains, I have been a bit gun shy about baking (no baking required here though!). The elevation can really wreak havoc with my recipes...BUT, I have found that with most recipes I really haven't had to change anything. So, I'm gonna keep on bakin'! 

And everyone adores No-Bake Cookies right?!? I didn't have a recipe that I really loved...until now! These are perfection. I hate to admit it, but I pretty much polished these babies off all by myself! 
photo & recipe (adapted) via Lick the Bowl Good

2 cups sugar
1 stick unsalted butter
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup Jif creamy peanut butter
1 tsp. vanilla extract
3 cups quick-cooking oatmeal

Mix the sugar, butter, cocoa, and milk in a medium saucepan. Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix until well blended.

Drop by spoonfuls onto foil, wax paper or parchment. Allow to set and cool completely. Makes 2 dozen 3-inch cookies.

Monday, July 11, 2011


We just moved to Colorado earlier this year, so we explore our new state every chance we get. There is SO much to see and do here, it blows my mind! We just got back from Estes Park, CO, where we had a fantastic 4th (and 5th) of July. My Parents were here for a long weekend; after a Rockies game, a quick jaunt to the Royal Gorge, a trip up to Estes Park and Rocky Mountain National Park, and a 2-hour drive home which turned into about a 4-hour steep, mountainous (terrifying for me personally!) drive (thanks Husband), I feel like we have seen about half of gorgeous Colorado now! 
 { Downtown Estes Park }
 {The Stanley Hotel ~ Stephen King wrote "The Shining" here. 
Coolest hotel ever by the way! }
 { Dream Lake was our reward for a 2.2 mile hike in Rocky Mountain National Park }
{ Waterfall in Rocky Mountain National Park }
 { Shops at Downtown Estes Park }
 { Still plenty of snow at ~12,000 feet, up near the Continental Divide }
 { Elk at Rocky Mountain National Park }

Saturday, July 9, 2011


serves 4
photo & recipe via Diva Eats World

All I have to say about this pasta dish is...Y-U-M! Such an easy and quick recipe to make, and so much flavor!

1 pound imported spaghetti (used regular ol' spaghetti)
3 pints fresh cherry or grape tomatoes, cut lengthwise
3 cloves of garlic, sliced in half lengthwise (I minced mine)
1/4 tsp crushed red pepper
6 basil leaves (more to garnish)
1/4 cup extra virgin olive oil

Put the water on for the pasta.

Put olive oil in warm pan; add garlic and crushed red pepper. Brown the garlic, be careful not to burn it but do get it nice and golden; add the tomatoes. Be careful it will splatter due to the moisture of the tomatoes. Add the basil leaves, salt and pepper. Cook the sauce on medium-high until the tomatoes start to break down. At this point, use the back of a fork or even a potato masher and crush the tomatoes slightly.

While the sauce is simmering, cook the pasta according to box. Drain the pasta and put it in the pan with the sauce. Mix until all the noodles are covered. Transfer to a serving platter and garnish with fresh chopped basil.

Friday, July 8, 2011


photo & recipe via Vegetable Matter

1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1/2  tsp salt
2 cups fresh blueberries
1/4 cup flour for blueberries
1/4 cup sugar for the pan
butter for greasing pan
10" tube pan or bundt pan

Preheat oven to 325°.  Grease pan and dust well with 1/4 cup sugar.

Combine 2 3/4 cup flour with baking powder and salt.

Dredge blueberries with the 1/4 cup flour and mix well to coat.  We use fresh blueberries, but frozen work well too.  

Cream butter and sugar; add eggs one at a time.  Mix well each time.  Add vanilla and mix well.

Slowly add dry to butter mixture. When fully incorporated, fold in blueberries.  Batter will be very thick so some of the blueberries may get mashed up in the process.  

Bake until golden brown on top and cooked through, 75 minutes in our oven.  It's okay to have a bit of a moist, "sad" streak in middle of the cake when you remove from oven.

Cool, then dust with powdered sugar.  Serve at room temperature or toasted with some lemon curd or blueberry preserves on the side.

Store well-wrapped at room temperature.


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