What’s Cookin?

people who love to eat



What, I’m supposed to post recipes on my baking blog??? I definitely think my blog has been going through a bit of an identity crisis seeing as I haven’t posted a recipe forever but instead posted a lot of lists some that include things I would like to bake.

UGH. I wish I had a legitimate excuse but in actuality, I have a fear of lackluster posts that either don’t include pictures or include the haunting iPhone images (see every picture I posted last year, ick.) I just don’t think they do my baking/cooking justice and so I refuse to post pics until I can decide on a legit camera (Canon vs. Nikon…AHHH, it’s driving me nuts I can’t make a decision).

With that said, I still spend most of my days cooking and a select few baking so I thought I’d at least share those experiences, and of course maybe a recipe or two 🙂

As you can see I posted like 5 recipes today – overload, I know. That’s why I wrote this post to sum it up 🙂

What’s been cookin the past month you ask? Well let me tell you!

Lots of vegetable / chicken / quinoa combinations. When it comes to meals, I have an addictive personality which mean I can literally it the same thing each day every day. For instance, since the new year, my breakfast has consisted of the following:


Steel Cut Oats with Olive Oil, Sea Salt / Pepper, Avocado and Honey OR Toast with Olive Oil, Sea Salt / Pepper, Avocado and Honey. All day everyday ladies and gents.


Our dinners (and my lunches) have been a lot of sauteed onions and peppers mixed in with ground turkey / chicken sausage seasoned with an italian twist / mexican twist. Put that on top of quinoa and there you have it. Boring, maybe. Delicious, always. The best part, it all goes well with a little Sriracha on top 😉


What else?


For the SuperBowl – I made these Brown Sugar Browned Butter Cookies – kind of like the Snickerdoodle but oh la la, that browned butter….So freakin good. I actually don’t think this is the exact recipe I used but I lost track of what blog I found the original one on! (my recipe storage is a disaster – pinning, pocketing, bookmarking, copy/paste, ugh, I can’t keep track).


I also made this Whipped Feta Artichoke Dip inspired by this dip / spread. It literally takes less than 10 minutes to put together and such a crowd pleaser.


Pancakes Two Ways – I’m pretty sure all of my wonderful creations in the kitchen stem from inspiration by this lady so why wouldn’t my pancakes? She did this and this and so I did these Ricotta Scallion Pancakes and then these Peanut Butter Banana DCC Pancakes – YUM.


At work  (yes my real life job) we do a weekly breakfast and take turns bringing something in. I always bring in something homemade (obviously) – here’s what I brought last time –


Brown Buttered Brown Sugar Blueberry Banana Buffins inspired by these muffins.


Breakfast Quicherole – Ya totes just made that up but really this isn’t a casserole as it has a crust but also isn’t as dainty as I feel quiches are so….I guess my breakfast dish is also dealing with an identity crisis ha.


There you have it folks.


Peanut Butter Banana DCC Pancakes

live laugh bake

Peanut Butter Banana DCC Pancakes

Adapted from : How Sweet It Is

Servings – About 4


2/3 cup ricotta cheese

2 large eggs, lightly beaten

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/4 cups milk (lactaid or almond)

1 lemon, juiced and zested

1/2 teaspoon vanilla extract

2 tablespoons of butter – melted

4 scallions – chopped

Pulse ricotta in food processor until smooth. Make sure to scrape down the sides as needed.

In a large bowl, combine the flour, sugar, baking powder, soda and salt / pepper. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, lemon zest, lemon juice, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined. Fold in the chopped scallions.

Heat a griddle or skillet over medium heat. Add a bit of butter or nonstick spray to the griddle and start pouring out your pancakes. I make my pancakes about medium in size (size of your palm).

Cooking time varies depending on heat, I would suggest about 3-4 minutes on each side.

Whipped Feta Artichoke Dip

whip it good

Whipped Feta Artichoke Dip

Servings – Get it while you can, it goes fast.

1 block of low fat cream cheese

1 medium – small jar of artichoke hearts (in oil)

1 container of feta cheese (I believe they usually come in 12 – 16 ounces)

Salt / Pepper to taste

Food Processor (you could probably use a blender)

First things first, place artichokes (whole or halved ) into food processor, pulse until they are the appropriate itty bitty size for a dip. Next, the block of cream cheese goes in- mix/blend (whatever you want to call it) until all clumps of cream cheese are gone. Next, add in Feta – pulse until you get the consistency you like.You can pulse till it’s smooth or leave a few yummy chunks of feta to roam – either way it’s to die for.  NOTE –  I like to taste the dip in between mixing in the feta and add salt/pepper as needed.

This dip goes great with just about any type of scooping device.  I’ve done pita chips, pretzels or a plain ol’ wheat thin 🙂

Crowd Pleaser people. Do it!

Breakfast Quicherole

recipe soul

Breakfast Quicherole 

What is a Breakfast Quicherole you say? Welp, I just made that name up today. I’ve been making this breakfast “quicherole” for the past few months and FINALLY getting around to posting about it.

To explain, it’s a combination of a casserole and quiche. Casserole because it doesn’t have a crust and quiche because it does. I know many would say, just call it a quiche but this dish is too hearty and not dainty enough to be called just a that. So welcome to the world quicherole!

I don’t have an exact recipe for it – it’s different each time I make it. But, I can tell you the jist.

Start with – pie crust. I usually use the store bought roll out ones from Pillsbury but feel free to get crazy and make your own!

Next choose a meat – I’ve use bacon, sausage, turkey sausage, chicken sausage…whatever your heart desires (or go veggie and skip the meat all together). Speaking of….

Veggies! – I like a lot of veggies in my quicherole so I usually sauteed a combo of assorted peppers, onions, kale, spinach – skies the limit.

Extras – I’ve added artichoke hearts, sundried tomatoes, black beans – seriously whatever combo you like, give it a go. Oh and CHEESE! Don’t forget the cheese.

How it all comes together –

Line a buttered (spray) 9” x 9” pan with the pie crust.

After sauteing the vegetables add in the cooked meat. Leave those two things to marry together for a few minutes. Let cool.

Next comes the egg mixture – I whisk together anywhere from 8-12 eggs then I add in some milk (to your liking). Add to the meat / veggie mixture.

Layering – either pour the whole egg / veggie / meat mixture into the pie crust and then top with a layer of cheese OR pour half the mixture in, layer of cheese then the rest of the mixture and then what else, more cheese!

Bake at 400 degrees for 45-60 minutes.

Brown Buttered Brown Sugar Blueberry Banana Buffins

I mean, how could I not call them Buffins?


Brown Buttered Brown Sugar Blueberry Banana Buffins

Adapted from : Joy the Baker

Makes 12 large muffins or 15 medium

7 Tablespoons unsalted butter

1/3 cup milk (skim, almond, soy whatever you like)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 cup of whole wheat flour

1/2 cups all-purpose flour

3/4 cup brown sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries

2 ripe bananas mashed

Preheat oven to 375 degrees F.  Line muffin pan with pan with muffin liners (I used these to be fancy 🙂 ).

Over medium/high heat brown butter on the stovetop in a medium skillet. You’ll want to watch the butter carefully in order to not over brown in which it will not be a pretty. Continue to whisk butter until little brown bits start forming on the bottom. This whole process takes under 10 minutes. Once the butter is browned (ugh just love that smell) set aside to cool.

Whisk (or use mixer)  the milk, egg, yolk and vanilla until combined.  Add the brown butter and then the mashed bananas – stir till combined.

In a medium mixing bowl mix together flour, brown sugar, baking powder and salt.  Add wet mixture and stir gently to combine. Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

Bake until a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  I probably let them cool about 5 minutes before dividing in for a bite. I would suggest waiting more like 10 – 15.