May 05, 2016

BLACKBERRY COBBLER | Recipe

What do you do when blackberries are on sale at the grocery store? You buy four containers and make a blackberry cobbler. I always remember my great grandma's blackberry bush in her garden when I was younger, and thinking the texture of the berries were very strange. And I would never eat blackberries for that reason. I was a very picky eater when I was younger. And come to think of it, in many ways I still am a very picky eater, ha! As I grew older, our family recipes were something that we would go to make for holidays, or just to have something sweet especially on gloomy days like today. I'm SO glad i'm more open to trying different foods now, and this is a favorite. 

We didn't use my great grandma's recipe, but we did use one we found online. You can find the blackberry cobbler recipe here.

This post has nothing to do with Cinco de Mayo, unfortunately. But everyone have a great rest of the week. Yay it's almost Friday!

April 30, 2016

WILDERNESS PARK | Afternoon Exploring

When all else fails... take a trip to nearest inclosed park. A little fresh air, some exercise, learning where pinecones come from, and of course running wild is what any bored toddler needs. Adults need that too of course, ha. Hoping everyone has a decent weekend. You don't have to go far to clear your mind. Get outside for a bit.

April 21, 2016

CHOCOLATE-CHOCOLATE CHIP SKILLET COOKIE Recipe | Lifestyle

My sister and I have literally been in the kitchen all day. This is what we choose to do on our days off. ;) For some odd reason, I have had such a huge appetite today. We had Sweet Potato tacos for lunch and after lunch my sister put one of her cast iron skillets to use and made us a quick 35 minute treat!

Looks good right? We found this recipe in Martha Stewart's May 2016 issue and it was better than any Pazookie cookie, thingy I've ever tried! Here's the recipe, now go give it a try!

Active Time: 10 min.
Total Time: 35 min.
Serves: 10 to 12

6 Tablespoons of unsalted butter, room temperature.
3/4 cup of packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 cups (10 ounces) semisweet chocolate chips (or in our case Nestle Toll House Chocolate Chips)

1. Preheat oven to 350 degrees. In a large bowl, mix butter and sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda, and salt. Stir in chips.

2. Transfer batter to a 10-inch ovenproof nonstick skillet (our favorite skillets are Lodge skillets, they can be found at World Market, Amazon, Etc.); smooth top. Bake until you set in center and pulling away from sides, 20-22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire wrack. Ready to serve!

*Add on some Maldon sea salt flakes on top of it while it cools to add extra flavor.*

Hope you guys enjoy!