Chocolate Dipped Rice Krispie Treats

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Every kid loves rice krispie treats. Besides chocolate chip cookies, I think these yummy snacks are a recipe most kids make with their parents.

I can remember making these treats with my mom and my little brother when I was younger. My mom always did all the work of course. If you’ve ever made these marshmallow goodies before, you know how tough it can be to stir everything together. No little kid is strong enough for that.

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This weekend is my boyfriend and his youngest sister’s birthdays. He is turning 23 and she’s turning 15. They both requested that I make something for them and when I suggested homemade rice krispie treats they about lost their minds.

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I added something extra to them by dipping them in semi-sweet chocolate and swirling some extra on top.

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Recipe

Ingredients:

  • 5 Tbsp butter
  • 8 cups, plus 2 cups mini marshmallows
  • 6 cups Krispie Cereal
  • ½ tsp salt

Directions:

  1. Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
  2. In a large post over low heat melt butter. Once butter in melted add in 8 cups mini marshmallows, stirring constantly.
  3. Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
  4. Pour mixture into prepared pan and press in evenly.
  5. Allow to cool completely before cutting into squares. Best if served same day.

Recipe by Shelly at Cookies & Cups

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Enjoy!

xoxo,

Emma

Chocolate Chip Banana Bread

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This is the recipe that all of my friends and family know me for. Just like with my chocolate chip cookies, this is a recipe I love to make at any time for any reason. My most recent excuse was that they were “feel better” muffins for my boyfriend who broke his foot when he was out dirt bike riding.

This is another recipe I have modified when I bake. Instead of using 1 cup of ripe bananas I use three bananas. I like a very strong banana taste in my breads and muffins.

Another tip with banana bread: if you don’t have ripe bananas, preheat your oven to 300 degrees and place bananas on a baking sheet for 40 minutes or until completely black.

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Recipe

Makes: 2 loaves, 24 muffins, or 48 mini muffins

Ingredients:

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup ripe bananas
  • 1/2 sour cream
  •  1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag of chocolate chips; mini or regular

Directions:

  • Preheat oven to 350.
  • In a stand mixer on medium, beat together sugar and oil. Add eggs, one at a time, allowing the first egg to beat into the sugar/oil mix completely before adding the second.
  • With the mixer still running on medium, slice up your ripe bananas right into the sugar/oil/egg mix. Your mixer should mash it up on its own. If you only have a hand mixer, I would suggest mashing the bananas before putting them into your mixing bowl.
  • Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
  • Then, slowly add flour, baking soda and salt and mix completely.
  • Turn off mixer and fold chocolate chips into the batter.
  • Grease 2 loaf pans, 2 muffin trays, or 2 mini muffin trays.
  • Bake loaves for 45-60 minutes, muffins for 15-20 minutes, and mini muffins 10-15 minutes, or until poking a toothpick in the middle comes out clean.

Recipe by Vanessa at nessamakes.com.

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Enjoy!

xoxo,

Emma Reneé

An Updated Introduction

Hello foodies!

It’s been so long since I’ve been on this blog. You’ll notice I made changes, some small such as deleting a few posts, and others bigger, such as changing my theme and adding a brand-spanking-new blog header designed by yours truly.

There are also some other changes that have been happening in my life. For years I have struggled with my weight and the way my body looks. My parents suggested that I try doing what they are doing. Trying this would mean changing a lot about the way I live, which scared me. I finally decided to try it in April [2016].

I’m talking about AltShift. Broken down, AltShift is simply making good food choices, and then cycling carbs, fats, and calories that helps to repair your metabolism without having to starve yourself. AltShift = alternating shifts. 5 shift lasts 5 days and is high fat and low carb (about a 30 gram limit a day). 3 shift lasts 3 days and is high carb and low fat (about a 40 gram limit a day). If you want to learn more about this I recommend visiting the website and reading Jason Seib’s book Lasting Fat Loss at Last.

It’s been over a month since I started AltShift and I feel and look great. I have cut out almost all gluten and dairy products and sticking to a mostly paleo way of eating. I have more energy and I can tell that my body is improving in a good way. Ive lost inches every where, which means I have been losing the fat without losing all my weight, which is the point.

Readers will start to see a change on this site. I am still going to be posting yummy deserts and snacks that I bake for my friends and other family, but I am also going to be posting more recipes for meals that I can eat. I hope that you all stick around to witness my food journey.

xoxo,

Emma

White Chocolate Pumpkin Spice Cookies


Cookies!! Who doesn’t love a good cookie recipe? There are so many options out there for what type of cookies one could bake.

Fall is my favorite season because it means I get to bake with pumpkin without everyone looking at me like I’m weird. Today I decided to bake pumpkin cookies since it’s starting to cool off outside.

This recipe has been a huge hit with family and friends and will definitely be going into my binder!

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Recipe

Prep Time: 10 minutes | Cook Time: 15 minutes | Skill Level: Easy | Makes: 5 dozen cookies

Ingredients:

  1. 2 1/4 c all purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 2 tsp pumpkin pie spice
  5. 1 tsp ground cinnamon
  6. 1/2 tsp kosher salt
  7. 1 stick of butter, softened
  8. 1 c granulated sugar
  9. 1/2 c light brown sugar
  10. 1/2 tsp pure vanilla extract
  11. 1 c pumpkin, canned (not pie filling)
  12. 1 egg
  13. 1 1/2 c white chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
  3. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugars.
  4. Add in the pumpkin, egg, and vanilla and combine thoroughly.
  5. Slowly add the dry ingredients, about half the mixture at a time.
  6. Drop on a cookie sheet using a rounded table spoon
  7. Bake for about 13 minutes in the preheated oven.
  8. Cool for a couple minutes on the cookie sheet and then remove and let cool on wire rack

Recipe by Cassie Laemmli on Just a Pinch Recipes

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Enjoy!

xoxo,

Emma Reneé

“Mama’s” Homemade Chocolate Chip Cookies

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Chocolate Chip Cookies are a classic household recipe. There are many variations of these cookies that exist in the world. They are all baked with love and filled with smiles.

As children, my brother and I always loved to help my mom make these cookies and we often got into fights over who was going to lick the spoon. Now that I’m grow I love to bake a batch of these delicious cookies all the time. I usually put my own spin on them by adding pecans or walnuts.

The family recipe that I thought we had is actually just the Nestlé Toll House Cookie Recipe that can be found on the back of a bag of semi sweet Nestlé Toll House chocolate chips or online at their website. Despite the secret being out, they are still just as good as when I was a kid.

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Recipe

Prep Time: 15 minutes | Cook Time: 9 minutes | Skill Level: easy | Makes: 5 dozen cookies

Ingredients:

  • 2 sticks of butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda

Directions:

  1. Preheat oven to 375° F.
  2. Combine butter, granulated sugar and brown sugar in a mixing bowl. starting at a low speed and slowly increasing until ingredients are whipped together
  3. Add in both eggs and beat them into the sugar/egg mixture
  4. Add in the vanilla extract
  5. In a small mixing bowl, combine flour, baking soda and salt
  6. slowly add half the flour mixture into the bowl, turn mixer on low. Once it has mixed in well add the other half of the flour mixture.
  7. Once everything is completely mixed, turn off the mixture and detach the whisk. Fold in the entire package of chocolate chips.
  8. Drop cookie dough using a rounded tablespoon onto un-greased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  11. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Recipe by Nestlé Toll House

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Enjoy!

Xoxo,

Emma Reneé