Tuesday, February 28

Strawberry Baked Oatmeal

I made this with the boys for our Sunday Breakfast while my hubby had to go off to work this past weekend.

What a hit it was! The boys and I both gobbled it up!

Monday, February 27

Maple Dark Chocolate Cookie Cups Filled with Maple Mousse Topped with Candied Bacon: For the Secret Recipe Club

Today is a special post for me.

When I started blogging back in July, I discovered the Secret Recipe Club. I followed them and the many bloggers who are also members for quite sometime. When my blog finally grew to meet the requirements for membership I applied.

A couple months later I got my email asking to join. WOOHOO!

Naturally I was even more pumped when I received my first blog assignment.

I was assigned Taryn from Sweetly Serendipity.

I strolled over to stalk her blog. Only to find a ton of mouth watering recipes. How am I supposed to choose just one??

OH and guess what she's from Boston!

Awesome, I love bloggies from New England! (I live about 1.5 hours north of Bean Town)

The first recipe that caught my eye was this Povitica. Oh my goodness, how good does that look?!?!?! Then I saw these Port Ganache Glazed Brownies with Dried Cherries.... Holy COW!

But then I saw it. Toasted Nut Florentine Cups filled with MAPLE MOUSSE!

Seriously, Maple Mousse??  You all know how I have a slight obsession with Maple Syrup. Especially this time of year (being sugaring season and all).

For my cookie cups I did not use her Florentine Cups (as good as they looked) I had some Maple Cookie Dough left overs so I use that instead. I did use her Mousse recipe without any adaptions. It  came out perfect!

Maple Cookie Cups Filled w/ Maple Mousse Topped w/ Candied Bacon

Ingredients for the Mousse:
Recipe from Sweetly Serendipity 

1 cup pure maple syrup
4 large egg yolks
1 package unflavored gelatin
1 1/2 cups whipping cream

Bring maple syrup to a boil then remove from heat and set aside.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking.  This is to temper the eggs and keep them from curdling.

Add warmed egg yolks to hot maple syrup until well mixed.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it set for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.

Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.

Whisk occasionally for about an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream in your electric mixer on high  until you have stiff peaks.

Stir 1/4 of the whipped cream into the maple syrup mixture.

Fold in the remaining cream and refrigerate for at least an hour.

Directions for Candied Bacon:

Take desired amount of bacon slices (I used 2) dredge through brown sugar.

Bake at 350 for 15 minutes.

Flip and then bake for another 15 minutes.

The bacon hardens rather quickly once cooled so if you want smaller pieces be sure to but break it up before it hardens.

Directions for cookie cups:

I used my recipe for Maple Slice and Bake Cookies  , I pulled off enough dough to make about 6 cups.

I pressed the dough in my greased tartlet pans.

After you press dough into cups/pans you need to weigh it down so it doesn't rise or fall during the bake time.

To do this, simply place a piece of parchment paper in each cookie cup and fill with rice or beans.

Bake at 350 for about 15 minutes or until cookie cups are golden brown.

Discard your "weight". Let the cookie cups cool before dipping into melted Dark Chocolate (optional)

Fill cookie cooled cookie cups with your mouse and top with candied bacon pieces.

You can also serve the Mousse as is... the cookie cups are an optional edible serving dish!

Sunday, February 26

Slice and Bake Maple Cookies Dipped in Dark Chocolate

It's that time of year.

Maple Sugaring Season!

In New Hampshire we have a had a fruity winter, seriously no more than 3 inches of snow at a time. And the last storm we had.... October. Yep OCTOBER!

In addition to no snow, we have had unseasonably warm days. Average day in the month of Feb... 40.

That is damn near tropical in NH!

Because of the strange warm weather our sap isn't running the way it should be. Maple season starts when the days are above freezing but then the temps drop again at night.

For local sugar houses this is bad news. Little sap means higher prices at the store for us!

Luckily for me I have the hook up.

As I've mentioned before, my hubby s family owns a Maple business over in Vermont. So I am lucky enough to get allot of free syrup or really cheap syrup.

In celebration of Maple Season and spring just around the corner. I made you these super easy Slice and Bake Cookies.

What is great about these is that you can slice off what you want, then through the dough back in the freezer. This way you don't end up with 4 dozen cookies all at once! And you can be a good girl or boy and eat them in moderation!

Slice and Bake Maple Cookies Dipped in Dark Chocolate
Adapted from Martha Stewart


3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
1 cup of room temperature butter
1/2 cup  sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (the real stuff peoples!)
1 cup raw sugar
Dark chocolate chips (optional)

In your electric mixer cream sugar and sugars together on medium speed.

Add in egg yolk and syrup.

Sift together your flour and salt add into mixer while it is mixing on medium/low speed 1/2 a cup at a time.

Martha's recipe only calls for 3 cups of flour. I needed to add an extra 1/2 cup because it was too sticky. So add additional flour if needed. Dough needs to be rolled out so it can not be to moist.

After dough comes together transfer to a long piece of plastic wrap form into 2 12 inch logs.

Roll each log in about a 1/2 cup of raw sugar.

Wrap each one separately and refrigerate at least 2 hours.

I placed mine the freezer. So I can slice 1 cookie off at a time and bake as needed. (I don't need 4 dozen cookies lying around!)

Slice cookies about 1/4 inch thick and place on a parchment paper lined cookie sheet.

Bake at 350 for 12-14 minutes. Or until the cookie is slightly golden around the edges.

Remove cookies from baking sheet and let cool on a drying rack.

Meanwhile if you would like to dip them in dark chocolate, place a heat proof bowl on top of a pan of boiling water (water should come no more than 1/2 way up the pan sides) this is going to create a double boiler.

Add chocolate to your bowl (I used about a 1/2 a cup because I did NOT make all the cookies, use your judgement on how much to melt for your batch) stir the chocolate constantly until smooth.

Dip a cooled cookie into the chocolate place on parchment paper to harden (about an hour).

Enjoy =)

Friday, February 24

Once Apon A Time, I Was A Brownie: Grasshopper Brownies (Using Girl Scout Thin Mints)

On my honor, I will try:
To serve God and my country,
To help people at all times,
And to live by the Girl Scout Law.
~Girl Scout Promise

Once upon a time I was a  Brownie. (And a Daisy, and a Junior) but for a big chunk of time I was a Brownie.

For those of you not familiar... we are talking Girl Scouts here people.

I was a terrible little Brownie. I did not earn many badges, I did not sell many boxes of cookies. I don't really know if I had much fun at Girl Scouts.

But I went.

I think in order to be an American Girl you HAVE to be a Girl Scout at some point during your childhood. In fact I think there is a law somewhere saying so.

I don't really remember doing much with our troop other than bowling... our meetings were held at a bowling ally.


Too bad there wasn't a bowling badge.

Even if you were never a Girl Scout. You have to try these brownies! I know I know I know...

"I can't part with a whole box of cookies!"

Trust me you can, and after one bite of these brownies you won't regret it!

Scouts honor!

Grasshopper Brownies


1 cup of butter
2 oz semi sweet chocolate

1 oz unsweetened bakers chocolate

1/2 cup unsweetened coco powder

1  1/4 cups of sugar

3 eggs

2 tbs vanilla extract

1/4 a cup of sour cream

1/2 cup all purpose flour

1 tsp salt

1 box of Girl Scout Thin Mint Cookies

For the frosting:
1 package room temperature cream cheese
2 cups powdered sugar
1 tsp mint extract


Preheat oven to 350.

Chop up one and a half sleeves of your thin mints. Set them aside.

On your stove top in a medium pan on low heat melt butter and chocoaltes together stirring frequently. Set aside.

Sift together salt, coco  and flour. Set aside.

Mix sugar and the chocolate/butter mixture together. Add in your eggs one at a time.

Stir in sour cream and vanilla extract.

Mix in flour mixture.

Fold in chopped Thin Mints.

Pour into a greesed 8x8 or 9x9 baking pan.

Bake for 30-40 minutes or until a tooth pick is inserted and comes out clean.

Let the brownies cool completely before frosting.

Meanwhile mix your frosting.

In the bowl of your electric mixer mix all the ingredients together until smooth.

Frost cooled brownies.

In your food possessor you can grind up your left over cookies and garnish the brownie tops with it. (optional)

On a serious note.... What great values to instil in our youth don't you think??

Girl Scout Law

I will do my best to be
honest and fair,
friendly and helpful,
considerate and caring,
courageous and strong, and
responsible for what I say and do,
and to
respect myself and others,
respect authority,
use resources wisely,
make the world a better place, and
be a sister to every Girl Scout.

This recipe was linked at...

Thursday, February 23

French Dip Calzones

Bloggers, do you ever find that you can never catch up? I feel like I am one step behind on getting posts published, or commenting on other bloggies blogs.

Not to mention keeping up with all the various social networking sites, Foodbuzz, Tasty Kitchen, Twitter, Pinterest, Facebook.... the list NEVER ends.

I'm also a little frazzled with the idea of Google Friend Connect ending on March 1st. Why am I JUST hearing about his now... where the heck have I been!

What happens to all of those people who just follow my blog through Friend Connect? Do they loose touch? Will they some how get notifications of new posts somehow?

I really need to get with it!

Today's recipe... is something I made and photographed MONTHS ago! It's still super duper.

Yes I just said super duper...........

French Dip Calzones

1 lb roast beef (deli slices)
Sliced Swiss Cheese
1 package of your favorite pizza dough
15 oz's  cup beef stock
1 tbs worchestire sauce  
1/2 cup onion diced
1 tbs olive oil
1 tsp sugar


Divide your dough into 4 equal sections roll or stretch into circles, place several slices of roast beef and Swiss cheese in the center. Fold over sealing the dough shut. 

Slice 3 small slits in the top and brush with olive oil 

Place calzones on a parchment paper lined baking sheet.

Bake at 400 for about 15-20 minutes or until dough is cooked through and golden on top.

For the Au Jus dip.

In a medium sauce pan on medium low heat  caramelize onions in the olive oil, takes about 15. Add in stock, worchestire sauce, and sugar. Mix together and simmer until it has reduced in half about 15-20 minutes.

Dip calzones in Au Jus. 

This Recipe was linked at....


Wednesday, February 22

Blue Moon White Ale Cupcakes

Beer in a cupcake?

You betchya!

My husband was totally surprised with this one. He is a big fan of Blue Moon, but really now in cupcake form??

They really hold the beer flavor through the baking process, and it even has a foamy topping!

Blue Moon Cupcakes

Recipe adapted from Miss Make 
3/4 cup unsalted butter,melted
1 3/4 cups sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
2 drops red food coloring
10 drops yellow food coloring
1/2 tsp orange zest
1 1/4 cup Blue Moon beer

In a large bowl sift together flour, baking powder and salt. Set aside.
In your electric mixer cream together butter and sugar on medium/low speed.
Add in your eggs one at a time until they are incorporated.
Mix in vanilla orange zest and food coloring.
Alternately add in your flour mixture and beer. When it is all incorporated. Pour batter into 24 cupcake liners about 2/3 full and bake at 375 for 18 minutes or until a toothpick is inserted and comes out clean. 

For your frothy foamy top

2 egg whites
1tsp vanilla extract
1 tsp orange juice
1 cup sugar
1/4 tsp cream of tarter
1/3 cup of water
In a sauce pan over medium heat mix sugar cream of tarter and water together over medium heat until the sugar dissolves and the mixture starts to bubble. Remove from heat.
In your electric mixer whip egg whites until soft peaks start to form. Add in orange juice and vanilla extract. Continue to whip until stiff peaks form. Slowly add in water sugar mixture. Beat continuously for 7 minutes. 

Garnish with an orange slice.

This recipe was linked at...

Tuesday, February 21

Ranch BLT C Lettuce Wraps

BLT C's = Bacon Lettuce Tomato AND Cucumbers.

I <3 cucumbers in my BLTs.

I also <3 Ranch dressing in them!

What I don't love are the extra added carbs and calories of a nice big bulky roll!

These are super easy and a fun take on the traditional BLT.

Ranch BLT C Lettuce Wraps
Inspired by Skinny Taste 


4 Iceberg Lettuce leaves
2 slices of cooked crispy bacon
1 small Roma tomato diced
1/4 cup diced cucumbers (or about 1 small pickling cuke) 
2 tbs Ranch Dressing


Toss tomatoes and cucumbers together with ranch dressing. 

Take 2 lettuce leaves and fill the center with half of your veggies. Top with 1 slice of crumbled bacon.

Recipe makes 2 lettuce wraps.  

Recipe was linked at...

Monday, February 20

Lemon Meringue Pie Cookies and a Mommy Rant

How many mothers out there have encountered another mom who just makes them feel like they are failing their children?

I'm sure you all know someone like this.

Hoity toity know it alls is what I like to call them.

The other day I was reading a blog and someone said something about how they couldn't believe anyone would send their child to preschool at the age of 4.

My defensive mode when into play instantly.

As most of you know I am a Stay at Home Mom (former preschool teacher) who sends her kids to preschool 3 days a week at the age of 3-4. Our school days are from 9-12. When the kids reach school age they will also attend our public school.

Does this make me a bad mom?

Of course not!

But for a split second this other mother who doesn't believe in preschools (or public school for that mater) opinion made me like I was failing my kids.

Now I know we ALL have different opinions on how you should raise children. Our methods work for us but lets be real our methods will not work for every family.

Who are we to judge?

Everywhere I turn there is mom vs. mom.

The Stay at Home Mom vs. the Working Mom.
Breastfeeding vs. Formula.
Home school vs. Public School.

I'm sure we can all think of some other scenarios that are up for debate.

I honestly do not care how another mom parents. If you love your child and do everything under the sun to make them happy and healthy. Then you are a good mom in my book.

So moms... lets play nice. Ok?

That being said... Lets eat some cookie!

Meringues are one of my favorite cookies.... They are super easy, and super LIGHT.

Who doesn't love an 11 calorie cookie????

Now these are higher because they are filled with lemon curd. BUT if you nix the curd the meringue its self is low cal.

Saturday, February 18

Bourbon Street Chicken

You have all walked by the Chinese Food Sample Man at the mall food court....

So I know you have tried this chicken!

Tender pieces of chicken in a sweet and slightly spicy sauce over rice.

Clean Eating Strawberry Kiwi Muffins

My little helper posing with his muffins.

This is a muffin you feel guiltless about eating.

No added butter.

No added sugar.

Packed with whole grains and fruit.

Not to mention they are super quick to whip up!

Thursday, February 16

Quinoa Almond White Chocolate Chip Cookies

I <3 me some Quinoa!

My kids gobbled these up little did they know they were getting big doses of fiber and protein in a cookie!

Tuesday, February 14

Lofthouse Style Cookies

Happy Valentines Day!

I made you some cookies.......................

What do you have on your Valentines Day Agenda today?

I was going to make my husband a big dinner and dessert tonight.

But I'm sick.


Nothing sexier than a runny nose, and a nasty cough.

Not to mention I'm living in my husbands sweatpants and my blue fuzzy bathrobe.

The hubs knows when the blue fuzzy bathrobe is pulled out to not come any closer!

I only wear it for 2 occasions, pregnancy and when I'm sick.

Poor hubs...........

He even surprised me with an early gift last night. Half dozen red roses and a new lens for my Nikon.  He really is the best! 

What does he get??  He gets the blue fuzzy bathrobe....

But you?

You get these awesome cookies!

Monday, February 13

A Sweet Valentines Day Treat (Guest Post)

valentine's day cookies

Are you guys ready for another awesome Guest Poster? Today we have Julie from Table for Two sharing one of her cookie recipes with us.

Sunday, February 12

Something to Sip with your Valentine...Pomegranate Champagne (Guest Post)

Valentines Day, Valentines Day, Valentines Day.....

This year I will be celebrating my V-day with my hubs and 3 kiddos. Hopefully... if we are lucky, I'll get them to bed early so we can enjoy our annual romantic dinner for two.

We are funny some years we go all out buy gifts and the whole shebang. Other years we are lucky if we even buy a Hallmark Card for each other. No matter what we always spend the day together. This will be our 12th Valentines Day together our 6th as a married couple.

When we were in high school Stevie (hubs) would always always always buy me 1 single long stem red rose, a card, and a big bag of Hershey Kisses (with almonds) my favorite.

As we've gotten older he has stopped with the bag of kisses and brings me home a bottle of my favorite bubbly instead.

He knows how much this girl loves her champagne!

Oh do I love it!

Which is part of the reason I am super excited to share today's guest post with you!!

I'd like to introduce you all to Jax.

Jax is the writer and creator behind Cooking with Jax. She and I connected a few of months ago and have become good foodie friends. She does fantastic recipe posts every Sunday on her blog, as well as works 3 jobs! She is a book keeper, a column writer, and a teacher! I'm tired just thinking about how busy her days must be!

When she emailed me her guest post and I saw that it was a Champagne cocktail I was over the moon excited!

I WILL be enjoying a few of these Tuesday night!

Saturday, February 11

Brown Butter Banana Bread filled with Peanut Butter Cups

This is my favorite banana bread recipe of all time taken up a notch by adding in mini peanut butter cups.

The chocolate and salty peanut butter goes perfectly with all that banana flavor!

Thursday, February 9

White Chocolate Pretzels for a Valentines Day Treat

What a quick kid pleasing treat chocolate covered pretzels are. My boys LOVE them.

As do my husband and I.

This isn't really a recipe but more of a how too.


Create a double boiler by placing a heat proof bowl over a pot of boiling water (pot should be about 2/3's full)

Melt chocolate in the bowl mixing continuously.

Dip pretzels in chocolate and place on parchment paper to harden.

You can add some sprinkles just for fun by sprinkling them over the pretzels before the chocolate hardens.

To do the chocolate hearts (assuming you do not have a chocolate mold) Take some of your melted chocolate and add it into a pastry bag with the smallest tip you own. Draw a heart with the chocolate onto parchment paper. Let the hearts harden.

To "glue" the hearts on simply use a little of the melted chocolate to "glue" the hearts to the tops of the pretzels.

This recipe was linked at...

Crumbs and Chaos: Seasonal Inspiration 

Tuesday, February 7

Red Wine Raspberry Chocolate Cake for Two Crazy Cooking Challenge

I'm super excited to share this recipe today because this is the first Mom's Crazy Cooking Challenge I've taken part of. I've been following the challenges each month and each month I say I'm doing this next time around!

And this time I finally did!

What better way to celebrate Valentines Day with your Sweetie than with a Red Wine Raspberry Chocolate Cake for Two? The red wine adds a slightly fruity tartness that pairs perfectly with the chocolate. And what is  better than the raspberry chocolate pair?

Now I'm not huge on cakes as you all know. You have seen my leaning tower of cake that I made for Chase's 3rd Birthday. It's clear I have zero decorating skills.

But I'm trying.

With each cake I'm getting better.... don't you think??

(I'll answer that question for you... YES)

Monday, February 6

The Pintegrity Pledge (Guest Post)

Yay another guest poster!!

This is not a food post however, for bloggers like myself and my guest this is about something that has become a growing problem in the blogging world.

Christina  is the writer and creator behind the The Scrappy Housewife, her blog is filled with some fantastic crafty ideas, she makes me feel rather uncreative!  She recently told me about her Pintegrity Pledge on her blog. After reading it I definitely had that "Duh moment" and it clicked. Read what she has to say and I assure you... you'll have that "Duh moment" as well!

Saturday, February 4

Chipotle Raspberry Chocolate Tart

You all know what a fan I am of Blue Mystic Spice Company. So far I have featured 2 of her blends on the blog as well as hosted 2 giveaways.

I recently purchased their Chipolte Chocolate Sugar...

I knew right away that I wanted to some sort of brownie with a kick from the sugar blend.

I have never tried the spicy chocolate combo... which is growing more and more popular every day. I was a little nervous about how this would turn out.

My husband and I were both blown away on how good the flavor combo is! If you have never done a chipolte/chocolate combo before... you really need to try it!!

This would be a great dessert to serve at the Super Bowl OR a great one to wow your Sweetie with on Valentines Day!

Wednesday, February 1

A Valentines Day Treat, Raspberry Sweeties (Guest Post)

I am so very excited to have my very first guest poster here on Bakeaholic Mama.

I'd like to introduce you all to Tonya from 4 little Fergusons.

The first time I stumbled on Tonya's blog via facebook I liked her right away.

Reading her About Me and About Us sections of her blog... I feel like I'm reading about my life! Not only is she a stay at home mom, but her hubs is in sales (as is mine), and she has a crew of little ones all close in age. Looking at her pictures I can't help but say awww, her kiddos are really something cute! 

And seriously... does anyone else see that she looks like Katy Perry??!!

4 Little Fergusons, is full of great family photos, day to day musings of a Stay at Home Mom, and tons of fun recipes.... I mean how good do these Butterfinger Whoopie Pies  sound? And you know you want to try this Buffalo Chicken Hot Wing Dip for this weekends Super Bowl don't you??!!!