Coffee Milkshake

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

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National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

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Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.

INGREDIENTS:

1 scoop vanilla ice cream

2 tablespoons strong brewed coffee, cold

¼ teaspoon unsweetened cocoa powder

PREPARATION:

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

(Photos, recipe, and article courtesy of KRUPS)

Coffee Milkshake

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

———————————————————–

National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

.

Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.

INGREDIENTS:

1 scoop vanilla ice cream

2 tablespoons strong brewed coffee, cold

1/4 teaspoon unsweetened cocoa powder

PREPARATION:

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

(Photos, recipe, and article courtesy of KRUPS)

Chicago

(google images)

I’m in the transition between my Chicago vacation and my Portland vacation.I

The trip to Chicago was short, but completely worth it; filled with family, food, and sight-seeing.  The drive there was long, but I rode with my sister and two nieces and they made the time go by quickly.  We walked around Millenium Park and Michigan Avenue and took the Yellow Line to get there.  I liked the train, but I definitely preferred the Subway in New York.  It took about an hour to get from Evanston to Chicago and it felt like forever!  Once we got there though, it was pretty cool!

That night we went to my aunts house and she went all out!!  She had the road blocked off, huge speakers set up for music, table and chairs in the street, big, pretty lanterns in the trees, lots and lots of good food, etc. etc.  I got to see all of my family I haven’t since for about 10 years and it was really nice to catch up with all of them.  I also got to meet my little cousins who are dolls!  One of my aunts brought a wishing lantern.  I’d never heard of it before, but it’s just a paper lantern that everyone writes their wishes on and when you light it and send it into the air, your wish comes true.  Well, my cousin wrote “to be a fairy” and then today she called me and told me “My wish is coming true! I’m growing wings!!” So cute!

Anyway, I don’t have any pictures to post yet, but I will when I get back from Portland! 

Do you have any cute little kid stories?

The Bean! (google images)

Chicago

(google images)

I’m in the transition between my Chicago vacation and my Portland vacation.I

The trip to Chicago was short, but completely worth it; filled with family, food, and sight-seeing.  The drive there was long, but I rode with my sister and two nieces and they made the time go by quickly.  We walked around Millenium Park and Michigan Avenue and took the Yellow Line to get there.  I liked the train, but I definitely preferred the Subway in New York.  It took about an hour to get from Evanston to Chicago and it felt like forever!  Once we got there though, it was pretty cool!

That night we went to my aunts house and she went all out!!  She had the road blocked off, huge speakers set up for music, table and chairs in the street, big, pretty lanterns in the trees, lots and lots of good food, etc. etc.  I got to see all of my family I haven’t since for about 10 years and it was really nice to catch up with all of them.  I also got to meet my little cousins who are dolls!  One of my aunts brought a wishing lantern.  I’d never heard of it before, but it’s just a paper lantern that everyone writes their wishes on and when you light it and send it into the air, your wish comes true.  Well, my cousin wrote “to be a fairy” and then today she called me and told me “My wish is coming true! I’m growing wings!!” So cute!

Anyway, I don’t have any pictures to post yet, but I will when I get back from Portland! 

Do you have any cute little kid stories?

The Bean! (google images)

White Chocolate Chip Oatmeal Cookies

Thank goodness this no sweets week is coming to an end. 

I will admit that I thought it was going to be harder, especially since I’ve baked 3 times this week, but it actually hasn’t been that bad.  I’ve felt pretty good!  I’ve even been exercising this week, which lately I’ve not been able to motivate myself to do.  So… even though it probably won’t last, I’m not taking the motivation for granted.

Anyway, I made some cookies!  I’m a sucker for white chocolate, and these have white chocolate in them so I was disappointed that I had to pass them up.  Hopefully there will be some left for Sunday!  My neighbor came over and had one… and then came back again for another one, so I’m assuming they’re good!

Anywayyy…. I’m leaving tomorrow and I’ll be back Monday the 1st, but I’ll have some delicious guest posts for you in between. 

Do you guys go through spurts of motivation to work out? What do you do to push through the times when you aren’t motivated?

White Chocolate Chip Oatmeal Cookies

Adapted from: Southern Living

****I cut the following recipe in half and got about 20 cookies

Ingredients:

• 1 cup butter or margarine, softened
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups uncooked quick cooking oats
• 1 cup (12 ounces) white chocolate morsels
• 1 cup (12 ounces) semisweet chocolate chips

Preparation:

• 1.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
• 2.  Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
• 3.  Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

White Chocolate Chip Oatmeal Cookies

Thank goodness this no sweets week is coming to an end. 

I will admit that I thought it was going to be harder, especially since I’ve baked 3 times this week, but it actually hasn’t been that bad.  I’ve felt pretty good!  I’ve even been exercising this week, which lately I’ve not been able to motivate myself to do.  So… even though it probably won’t last, I’m not taking the motivation for granted.

Anyway, I made some cookies!  I’m a sucker for white chocolate, and these have white chocolate in them so I was disappointed that I had to pass them up.  Hopefully there will be some left for Sunday!  My neighbor came over and had one… and then came back again for another one, so I’m assuming they’re good!

Anywayyy…. I’m leaving tomorrow and I’ll be back Monday the 1st, but I’ll have some delicious guest posts for you in between. 

Do you guys go through spurts of motivation to work out? What do you do to push through the times when you aren’t motivated?

White Chocolate Chip Oatmeal Cookies

Adapted from: Southern Living

****I cut the following recipe in half and got about 20 cookies

Ingredients:

• 1 cup butter or margarine, softened
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups uncooked quick cooking oats
• 1 cup (12 ounces) white chocolate morsels
• 1 cup (12 ounces) semisweet chocolate chips

Preparation:

• 1.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
• 2.  Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
• 3.  Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Peanut Butter and Jelly Bars

Hi all!

Let me tell you about this crazy rest of the summer I have.

Friday morning, my sister, nieces and I leave around 6 for a 10-11 hour drive to Chicago for a family get-together sort of thing.

Sunday morning, I drive back home with my parents so I can be dropped off with Kellen because…

Monday morning, Kellen and I leave for Portland with his family because his brother is getting married!

The following Monday night, we fly out of Portland to come home.

Friday and Saturday (Aug. 5th and 6th), Kellen and I are going to KanRocksas (my birthday present to him).

Thursday (Aug. 11th) I leave for school.

I’m not gonna lie, I’m stressing out a little bit.  I tend to do that…

Anyway, I decided I should probably bake something for the looonnng drive to Chicago, so I made peanut butter and jelly bars.  Since I’m not eating sweets this week, (Thank God for this.) the taste tester (dad) grade: A. I’m starting to think he might be biased.  Also, he doesn’t give details.  All I got out of him was a muffled “mm good” while he still had food in his mouth.  I’ll take it.

Peanuut Butter and Jelly Bars
barely adapted from: First Look, Then Cook

Ingredients

• 1 ½ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• 1 cup crunchy peanut butter
• ¾ cup (packed) golden brown sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grape jelly or other jelly or jam

Preparation

1. Preheat oven to 350°F. 2. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
3. Whisk flour, baking powder, and ¼ teaspoon salt in small bowl.
4. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low-speed until smooth.
5. Add flour mixture; beat on low-speed just to blend.
6. Transfer half of dough to prepared pan (about scant 1 ½ cups). Place remaining dough in freezer for 10 minutes.
7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer.
8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
9. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
10. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

I only have 1 guest poster for the whole time I’ll be gone (thanks, Gen!!), so if anyone else would like to volunteer I would really, REALLY appreciate it! Please… pretty please!  It can even be something you’ve already written/posted. 

What are/have you all done this summer? When I was younger, the only traveling my family ever did was to Branson, MO, so I’m taking full advantage of all of these opportunities!

Peanut Butter and Jelly Bars

Hi all!

Let me tell you about this crazy rest of the summer I have.

Friday morning, my sister, nieces and I leave around 6 for a 10-11 hour drive to Chicago for a family get-together sort of thing.

Sunday morning, I drive back home with my parents so I can be dropped off with Kellen because…

Monday morning, Kellen and I leave for Portland with his family because his brother is getting married!

The following Monday night, we fly out of Portland to come home.

Friday and Saturday (Aug. 5th and 6th), Kellen and I are going to KanRocksas (my birthday present to him).

Thursday (Aug. 11th) I leave for school.

I’m not gonna lie, I’m stressing out a little bit.  I tend to do that…

Anyway, I decided I should probably bake something for the looonnng drive to Chicago, so I made peanut butter and jelly bars.  Since I’m not eating sweets this week, (Thank God for this.) the taste tester (dad) grade: A. I’m starting to think he might be biased.  Also, he doesn’t give details.  All I got out of him was a muffled “mm good” while he still had food in his mouth.  I’ll take it.

Peanuut Butter and Jelly Bars
barely adapted from: First Look, Then Cook

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup crunchy peanut butter
• 3/4 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grape jelly or other jelly or jam

Preparation

1. Preheat oven to 350°F. 2. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
3. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl.
4. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low-speed until smooth.
5. Add flour mixture; beat on low-speed just to blend.
6. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes.
7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer.
8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
9. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
10. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

I only have 1 guest poster for the whole time I’ll be gone (thanks, Gen!!), so if anyone else would like to volunteer I would really, REALLY appreciate it! Please… pretty please!  It can even be something you’ve already written/posted. 

What are/have you all done this summer? When I was younger, the only traveling my family ever did was to Branson, MO, so I’m taking full advantage of all of these opportunities!

Quick and Easy Nutella “Candy Bars”

I’M BACK!!!

Kellen had a wonderful 21st birthday!

We were planning on leaving on Friday morning of last week, but ended up leaving at 11 p.m. and getting to his house at 3 a.m.!  Definitely worth it because I know Kellen wouldn’t have been able to wake up Friday morning. 😉 So we got there and obviously went straight to sleep!

We spent the next few days eating and laying around at the pool.  Soo relaxing not to have to worry about anything at all.  We ate at Kellen’s favorite place, China Palace, somewhere around 329042 million times.  Needless to say, I’m sick of Chinese food.  Luckily his mom made us some pretty good dinners in between.

We obviously both think we’re really cool…

…when we have sunglasses on.

On his actual birthday, we ate at China Palace for lunch (go figure) and some new Mexican restaurant for dinner.  Being the nice girlfriend that I am, I planned a surprise party with all of his friends, so Kellen’s mom and I spent most of the dinner stalling while everyone showed up.  We went to his friend’s house to “go pick her up on the way to the bars” and when we got there, everyone jumped out and surprised him.  It turned out perfectly!

SURPRISE!!

That night we just hung out for a while and eventually ended up at the bar.  Kellen had a really good time:

The rest of the week was just takin’ it easy, eating, and hanging out with friends.  I had a lot of fun, but it’s nice to be home again.

So, I suppose you want a recipe?  Perfect!  I really missed baking while I was gone (isn’t that cheesy?) so I made something immediately when we got back.

The thing is, I’m not eating sweets this week.  I can’t even remember the last day I went without having some kind of dessert… probably since lent last year.  So, I’m doing a ‘cleanse’ and cutting them out… but only for a week.  So my mom and dad have the job of dessert tester this week. I’m just hoping you all will trust their judgement considering they love sweets just as much as I do.

The other thing is, it’s too freakin’ hot to be baking right now! So I made a no bake dessert… I’d love to tell you how great it is, but I have no idea.  What I do know is that my parents both gave it an A, it’s super easy to make, and it looks and smells delicious.

Help, please! I’ll be gone from this Thursday until Sunday the 31st and I’m in need of some guest posters.  If anyone would like to do one for me, I’ll love you forever. 🙂

Nutella “Candy Bars”
Gingerbread Bagels

1 cup Nutella
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup unsalted butter, melted

4 Tablespoons Nutella
1 ½ cups semi sweet chocolate chips.

Put 1 cup of Nutella in a large bowl.

In a food processor, grind up the graham crackers. Measure out 2 cups of graham cracker crumbs and add them to the Nutella.

Add 2 cups of powdered sugar. Mix everything together.

Pour in 1 cup of melted unsalted butter and stir to completely combined.

Spray the inside of the pan with non stick spray. This will help the wax paper/parchment paper stick to the pan. Line a 9 by 12 baking pan with wax paper or parchment paper.

Put the Nutella Candy Bar mixture in the pan and press it down evenly.

For the topping:

In a microwavable bowl, melt together 4 Tablespoons of Nutella and 1 ½ cups of semi sweet chocolate chips.

Pour of the Nutella Candy Bars and spread it out evenly.

Refrigerate the Nutella Candy Bars for 1 hour. Let the Nutella Candy Bars come to room temperature before you eat them!

Quick and Easy Nutella "Candy Bars"

I’M BACK!!!

Kellen had a wonderful 21st birthday!

We were planning on leaving on Friday morning of last week, but ended up leaving at 11 p.m. and getting to his house at 3 a.m.!  Definitely worth it because I know Kellen wouldn’t have been able to wake up Friday morning. 😉 So we got there and obviously went straight to sleep!

We spent the next few days eating and laying around at the pool.  Soo relaxing not to have to worry about anything at all.  We ate at Kellen’s favorite place, China Palace, somewhere around 329042 million times.  Needless to say, I’m sick of Chinese food.  Luckily his mom made us some pretty good dinners in between.

We obviously both think we’re really cool…

…when we have sunglasses on.

On his actual birthday, we ate at China Palace for lunch (go figure) and some new Mexican restaurant for dinner.  Being the nice girlfriend that I am, I planned a surprise party with all of his friends, so Kellen’s mom and I spent most of the dinner stalling while everyone showed up.  We went to his friend’s house to “go pick her up on the way to the bars” and when we got there, everyone jumped out and surprised him.  It turned out perfectly!

SURPRISE!!

That night we just hung out for a while and eventually ended up at the bar.  Kellen had a really good time:

The rest of the week was just takin’ it easy, eating, and hanging out with friends.  I had a lot of fun, but it’s nice to be home again.

So, I suppose you want a recipe?  Perfect!  I really missed baking while I was gone (isn’t that cheesy?) so I made something immediately when we got back.

The thing is, I’m not eating sweets this week.  I can’t even remember the last day I went without having some kind of dessert… probably since lent last year.  So, I’m doing a ‘cleanse’ and cutting them out… but only for a week.  So my mom and dad have the job of dessert tester this week. I’m just hoping you all will trust their judgement considering they love sweets just as much as I do.

The other thing is, it’s too freakin’ hot to be baking right now! So I made a no bake dessert… I’d love to tell you how great it is, but I have no idea.  What I do know is that my parents both gave it an A, it’s super easy to make, and it looks and smells delicious.

Help, please! I’ll be gone from this Thursday until Sunday the 31st and I’m in need of some guest posters.  If anyone would like to do one for me, I’ll love you forever. 🙂

Nutella “Candy Bars”
Gingerbread Bagels

1 cup Nutella
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup unsalted butter, melted

4 Tablespoons Nutella
1 1/2 cups semi sweet chocolate chips.

Put 1 cup of Nutella in a large bowl.

In a food processor, grind up the graham crackers. Measure out 2 cups of graham cracker crumbs and add them to the Nutella.

Add 2 cups of powdered sugar. Mix everything together.

Pour in 1 cup of melted unsalted butter and stir to completely combined.

Spray the inside of the pan with non stick spray. This will help the wax paper/parchment paper stick to the pan. Line a 9 by 12 baking pan with wax paper or parchment paper.

Put the Nutella Candy Bar mixture in the pan and press it down evenly.

For the topping:

In a microwavable bowl, melt together 4 Tablespoons of Nutella and 1 1/2 cups of semi sweet chocolate chips.

Pour of the Nutella Candy Bars and spread it out evenly.

Refrigerate the Nutella Candy Bars for 1 hour. Let the Nutella Candy Bars come to room temperature before you eat them!