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Wednesday, December 24, 2014

{Gooey White Chocolate Cranberry Revel Bars}

Christmas is a day away!  And as I sit her humming Christmas Carols to myself (in the wee morning hours) I have a hard time believing that it is Christmas Eve!  

The holidays are an odd thing to me as I get older.  I find myself grasping tightly to old family traditions while embracing new Holiday traditions with Derek and his family.  

So today in light of holding on to the past while embracing the future I am sharing a new holiday bar recipe with you along with a few links to my favorite holiday dishes (including my favorite Chicken Wild Rice Soup that my mom makes every year for Christmas eve)!  I hope you enjoy!  Merry Christmas

Gooey White Chocolate Cranberry Revel Bars
Adapted From This Recipe and This Recipe:

Peanut Butter Oatmeal Cookie Bottom: 
1 Stick of Butter
3 Cups Rolled Oats 
2 1/2 Cups Flour 
2 Cups Packed Brown Sugar 
2 Eggs
1 Teaspoon Baking Soda 
2 Teaspoons Vanilla
3/4 Cup Cranberries

White Chocolate Filling: 
2 Cups White Chocolate Chips
2 Tablespoons Butter 
2 Teaspoons Vanilla
1- 14 Oz. Can Sweetened Condensed Milk 

1- In a large bowl combine brown sugar and butter, beat with an electric mixer until smooth.  Add egg and vanilla into the butter and sugar and mix until well incorporated.  Set mixture aside.  
2- In another large bowl combine oats, flour and baking soda. 
3- Slowly add the wet ingredients into your dry ingredients.  Mix until dry and wet ingredients are incorporated. Gently stir in cranberries and set Aside.
4- In a medium saucepan combine butter (remaining 2 tablespoons), white chocolate, and sweeten condensed milk.  Cook on low heat until white chocolate and butter  has melted, stir occasionally.  Remove from heat and stir in vanilla. 
5- Press two-thirds of the oat mixture onto the bottom of an ungreased 15x10x1 inch pan.  Spread white chocolate mixture over top of oat mixture.  Using your fingers crumble the remaining oatmeal mixture over top of the white chocolate. 
6- Bake bars in a 350 degree oven for 25 - 30 minutes (until tops of bars are slightly browned and the white chocolate looks glossy).  Completely cool bars before cutting! 

Brunch N’Cupcakes Holiday Favorites:
Minnesota Wild Rice Soup – Brunch N'Cupcakes
Pumpkin Coffee Cake – Brunch N’Cupcakes
Peanut Butter Blossoms – Betty Crocker 


Wednesday, December 17, 2014

{Double Chocolate Cranberry Oatmeal Cookies}

Hi, Friends! 

My it has been a while since I have posted... like almost a month!  Can you believe that Christmas is next week?  I am still trying to wrap my head around that... I don't even know where the time has gone!  

I feel like Christmas has snuck up on me and I am not prepared at all!  I haven't put up a Christmas tree haven't baked any Christmas cookies and Derek and I just started and finished all of our Christmas shopping last Saturday... Yea, I am a bit behind with the whole Christmas thing this year! 

Ok now lets segue into talking about what these cookies have to do with my lack of preparedness for the Christmas season!  Well, I decided last night that I needed to do a little holiday baking (you know because I haven't done any), which turned into baking about 2 1/2 batches of cookies.  These Double Chocolate Cranberry Oatmeal Cookies (that's a mouthful to say) are the outcome of that said impromptu backing extravaganza!  I think the itch to bake came on after seeing the 6 million mouth watering holiday treats that kept flooding my Instagram news feed yesterday.  Or maybe the itch to bake was because I wanted to get into the holiday mind set!  Who knows!  I do know however that these double chocolate cranberry oatmeal cookies are delicious, and I think you should make them!

Double Chocolate Cranberry Oatmeal Cookies 
Brunch N'Cupcakes 
Makes 21 Cookies 

1 1/2 Cup Oatmeal 
1 Teaspoon Baking Powder 
1 Cup Peanut Butter 
1/3 Cup Pure Maple Syrup
1 Egg Beaten
1 Teaspoon Vanilla
1/2 Cup White Chocolate Chips
1/2 Cup Milk Chocolate Chips 
1/2 Cup Dried Cranberries

1- In a large bowl combine oats and baking powder.  Stir to combine. 
2- In a small bowl mix together egg, maple syrup, vanilla and peanut butter until smooth and well combined. 
3- Pour peanut butter mixture into the oat mixture and stir until cookie dough has formed. 
4- Stir Chocolate Chips and dried cranberries into cookie dough. 
5- Roll cookie dough into about 1 inch balls and place on cookie sheet.  Slightly smash each of the balls.  Bake in a 350 degree oven for 15 minutes or until golden brown! Allow cookies to cook on pan before removing.

Check out these other delicious cookie recipes from around the web: 

Enjoy and Happy Holidays! 

Tuesday, December 2, 2014

{Baked Veggie Egg Cups}

Hi, Friends... I am back! 
Did everyone have a relaxing Thanksgiving?  Anyone shop on Black Friday?

My family and I had a fabulous Thanksgiving!  My sister and I ran our first Turkey Trot (it was freezing, like 0 degrees freezing), and we feasted on some fabulous food!  But my Thanksgiving didn't end on Thursday... nope I feasted again on Saturday with Derek's family, it was lovely!   This time of year is truly my favorite!  I love getting together with family, Holiday Music, Traditions the whole nine yards! 

 I realized it had been a long time since I  had shared a recipe with all of you!  I felt this recipe was perfect to share with you the week after Thanksgiving!  Why?  Well, because these Egg Cups are easy to make (because who wants to cook more after cooking all week for Thanksgiving), packed full of veggies,  and hands down delicious!  These Egg Cups make a great dinner, grab and go breakfast or can even be packed for lunch!  Customize them with any veggies you have on hand! 

Baked Veggie Egg Cups
Brunch N'Cupcakes 
Serves 4 

6 Large Egg Whites 
4 Large Eggs 
1/2 a Medium Onion Chopped
1 Cup Broccoli Florets 
1/2 Cup Green Pepper Chopped 
1/2 Cup Finely Shredded Sharp Cheddar Cheese 
1 Teaspoon Course Ground Pepper 
1/4 Teaspoon Salt 
1/2 Cup Greek Yogurt 

1- In a skillet coated with cooking spray saute onions until tender.  Add green pepper and broccoli florets and cook until tender - 7-10 minutes.  
2- In a large bowl whisk together egg whites, eggs, Greek Yogurt and Salt and Pepper. 
3- Stir veggies and cheddar cheese into egg mixture. 
4- Grease muffin tin with cooking spray and divide egg mixture between 12 muffin cups.  
5- Bake in a 350 degree oven for 20-25 minutes or until egg has set. 
6- Serve immediately with your favorite egg toppings - Avocado, Salsa Etc. 

Check out these other delicious egg bake recipes from around the web: 
Enjoy !