Oreo-Stuffed Chocolate Chip Cookie Cupcakes

 

These are ridiculously good.  So good, I would recommend only making one batch, once per year, because you will eat more than one if they are in your house.  Sugar is addicting, ya know ;)

 

When making these, I have a few recommendations:  Don't skimp on the Oreos - use real Oreos, that way there's no disappointment (you know what I mean).  Also, don't skimp on the cookie portion.  I know refrigerator dough is easier, but it won't do this special cupcake the justice it deserves.  I used the "Original" Nestle Toll House Chocolate Chip Cookie recipe.  Recipes like this one are all over Pinterest right now (I used this one for directions), but I haven't seen one using the Toll House recipe, which has the perfect blend of sugars and butter.  The cookies are always soft, never crispy and not too cakey.  Perfecto, in my humble opinion.  For these cupcakes, the Toll House recipe is especially important, because the cupcake just melts in your mouth, and the cookie portion is a nice, soft contrast to the harder, Oreo middle.  Trust me, your taste buds will thank you.

If you want to make the cupcakes festive, drizzle with some cookie icing (the icing pictured is store bought).  I also purchased the heart toothpicks and heart-patterned cupcake liners at the Dollar Tree in the Valentine's Day section. 

Don't get me wrong, these are RICH - so if you want a smaller version, make them in a mini-cupcake size and use 1/4 of a piece of Oreo in the middle.  My daughter couldn't finish a whole one, but she really wanted to.

 

Happy Indulgence Day - er, Valentine's Day ;)

 

Oreo-Stuffed Chocolate Chip Cookie Cupcakes Recipe

 

1 package Oreo Cookies

Cookie frosting (optional)

 

Nestle Toll House Chocolate Chip Cookie Dough Recipe

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (*Omit if using salted butter)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) chocolate chips (*I used 1 cup)

 

Directions:

*Preheat oven to 350-degrees Fahrenheit.

*Beat butter, sugars and baking soda until combined. Mix in eggs & vanilla.

*Beat in flour.  Stir in chocolate chips.

*Line wells in a muffin tin with cupcake liners. Add cookie dough to the bottom of each well until about 1/3 full and press down.

* Place 1 Oreo in each well  (if using a large muffin tin) or 1/4 Oreo in each well (if using a mini muffin tin).

*Top each well to approx 3/4 full with remaining cookie dough.

*Regular muffin tin:  Bake 12-14 minutes or until edges & tops are lightly browned. Do not over bake!  Mini muffin tin:  Bake 8-10 minutes or until lightly browned.

*Cool completely. Drizzle with cookie frosting and enjoy!

(*Recipe yields 12 cupcakes.  I had enough dough leftover to make about 6 cookies - or you can make around 3 more cupcakes.)

Tomato Bisque With Italian-Sausage Meatballs

This is the ultimate comfort soup for frigid, winter nights like this one.  We added a dollop of pastina to each bowl, which made the meal a bit more appealing to the kids.  On another day, I added whole-wheat rotini and a handful of fresh spinach to some leftovers instead of pastina.  This recipe is variation of this recipe from 100 Days of Real Food, and is a versatile and delicious alternative to chicken, beef and bean soups (that you might be sick of by now). 

Tomato Bisque With Italian-Sausage Meatballs

8 Tbs butter
1 onion, diced
1/2 small bag real bacon pieces (or 2 slices of bacon, crumbled)
2 large cloves garlic
10 Tbs whole wheat flour
4 cups chicken broth (add salt to taste if broth is unsalted)
1 46-oz can 100% tomato juice
1 28-oz can diced tomatoes
3 to 6 sprigs of thyme (or 2 tsp. dried thyme)
1 bay leaf
1 cup heavy cream (or less if desired)
fresh ground black pepper, to taste
Optional: add cooked pastina, whole-wheat rotini, fresh spinach, etc.

Instructions: Heat the butter in a large soup pot over medium heat.  Add onion and cook for 5-6 min., or until onion gets soft.  Add the bacon and garlic and stir for a minute or two until meat is crisp.  Add the flour and stir vigorously for approx. 2 min.  Pour in the broth and tomatoes and bring to a boil while whisking constantly.  Add herbs and simmer on low heat for 30 min.  Remove the herbs and puree the soup with a handheld immersion blender (much easier than a food processor!).  Stir in the cream.  Add optional ingredients like meatballs, pasta or spinach.  Serve warm.

*This recipe makes at least 12-16 servings, if not more.  I was able to freeze half of the soup, and the other half yielded two dinners and a lunch.

Italian-Sausage Meatballs

16 oz. bulk Italian sausage
1/4-1/2 cup Italian-seasoned bread crumbs
1 large egg
olive oil for frying

Instructions:  Mix all ingredients in a bowl.  Roll into meatballs of desired size and fry in a light drizzling of olive oil.  Cook until meatballs are browned throughout.  Add to soup bowls.

Papaya Daiquiri Smoothie Recipe

Alright, well it's not exactly a daiquiri because there's no alcohol involved, (although I suppose there could be...) but it's certainly reminiscent of one.  This is definitely a drink I would want to be sippin' on a sandy white beach - or poolside next to a tiki hut of some kind.  Can you tell I'd rather be somewhere warm today?!

Back to reality...this recipe is really very simple and versatile, and the papaya gives the smoothie an amazing texture and color.  I'm not a fan of papaya as an eating fruit (because it's rather bland), but I would take it in a smoothie over almost any other fruit.  I used fresh papaya in this case (from Super Walmart, of all places, and it was actually good!) although frozen would work just as well.  Aside from the papaya, the other key ingredient in these smoothies is the Pineapple Coconut juice (that I also found at Walmart) pictured above.  AMAZING flavor, and it's 100% juice with no additives!  I made two big batches - we ate one batch and stored the other batch in 8-oz. mason jars and the plastic 8-oz Ball freezer jelly jars with the screw-on lids (for easy transportation). 

These smoothies were a hit with both the kids and husband alike, even though no sugar was involved (my husband usually likes to add sugar to smoothies, even though it's totally unnecessary).  Enjoy a taste of the tropics, even if you're in the midst of Arctic weather like me!

Papaya Daiquiri Smoothies

1/2 medium fresh papaya, cubed
1 frozen banana, halved
1 large handful frozen strawberries
2 cups Pineapple Coconut juice (or more or less, depending on the thickness you desire)

Directions:  Place papaya in blender or smoothie maker with frozen banana.  Pour the juice in until about 1/3 of the fruit is covered.  Pulse until blended.  Add strawberries and blend well.  Store any leftovers in the refrigerator (makes approx. 4-6 servings).

Detox Project: Make Your Own Facewash!

I have combination skin that is acne-prone, and I have learned over the years that the face washes formulated with salicylic acid to "fight" acne are much too harsh on my skin and definitely too drying in the winter time (not to mention loaded with chemicals I don't want on my skin in the first place).  As a result, I have been experimenting with a couple of face wash recipes that I absolutely LOVE!  I have included two variations in this post, but the possibilities are endless!

Also, there isn't a set amount to the ingredients, really, so don't worry that you're putting in "too much" or "too little" of any one ingredient.  Besides, the amounts depend on how large your container is.  I used a trial-sized, flip-top dispenser (that I purchased at Drug Mart for under $1) for the Honey Face Wash (pictured above).  Play around with the recipes until you find the combination of components that works for your skin!

Recipe #1.)  Honey Face Wash

Ingredients:  Vegetable glycerine, raw honey, and lavender-scented liquid Castile soap

Directions:    Fill your container about 3/4 of the way with vegetable glycerine.  Add approximately 3 Tablespoons of raw honey and about 2 Tablespoons of liquid Castile soap.  I used Dr. Bronner's lavender-scented Castile soap, but you could also use the unscented baby variety and add essential oils, or one of the other scented soaps available.  Shake ingredients together.  When using, massage into the face and neck and let sit for a few seconds to loosen dirt.  Rinse well.

Review:  It is a watery face wash, but don't let that fool you.  You only need a little bit to wash your face, and it lathers up nicely.  I especially liked that if I got any of this in my mouth by accident, it was sweet and tasted good!  Otherwise, it left my skin feeling very clean and moisturized.  One thing I didn't like was that the lavender Castile soap was very strongly scented.  A little too strongly...

Recipe #2.) Aloe & Tea Tree Oil Face Wash

Ingredients:  Distilled water, unscented Castile soap, pure Aloe Vera gel, tea tree essential oil and sweet almond oil (optional)

Directions:  Fill your container 3/4 of the way with distilled water, and add about 1 teaspoon to 1 Tablespoon of unscented Castile soap.  Then add about 1 Tablespoon of Aloe Vera gel and 2-4 drops of tea tree essential oil, and add 1 drop of lemon essential oil and 1 drop lavender essential oil if available - makes a very pleasant scent.  I also added a dash of sweet almond oil because I had it on hand.   Shake well.  When using, massage into the face and neck and let sit for a few seconds to loosen dirt.  Rinse well.

*Note - Make sure you are using Aloe Vera gel that does not have any additional additives - it's the type that's often refrigerated for freshness.  You can even scrape some out of an aloe plant if you happen to have one.*

Review:  This is also a watery face wash, but lathers up well, just like the Honey Face Wash, and a little goes a long way.  The scent is much more agreeable (especially with the lavender and lemon).  It is also cheaper, due to the use of distilled water as opposed to vegetable glycerine.  Of the two recipes, this recipe has worked wonders for my acne and IS NOT DRYING.  My skin feels a little tighter afterwards than it did with the Honey Face Wash, but overall, this is my pick for acne-prone skin!

Gem Rings - Last-Minute Cheap & Easy Gift Idea That Kids Can Make!

  

My kids absolutely loved making this Christmas gift!  It only takes a few hours and cost me under $5 to make 9 rings. 

 

 

You Need:

A variety of old nail polishes (including clear coat)

A bag of large-sized clear gems (I got mine at the local Dollar Tree)

Ring backs (I got mine at Pat Catan's)

A hot glue gun

 

 

How To:

My 3-year-old schooled me in this project.  See that really cool-looking ring below?  She made it.  By herself.  All you do is flip the gem over to the flat side and start layering on the nail polish.  Start with the lighter colors and get creative.  Then add the darker colors, but make sure that each layer dries completely before painting on the next color.  Paint the whole area with your last color (so that it looks uniform), let dry, and then paint with a clear coat to "seal" it.  If you want to add a clear nail polish containing glitter (see bottom right of above pic), do so on the bulbous side after the flat side is completely dry (and then cover with clear coat).  When rings are dry, attach the ring backs with a hot glue gun and Voila!  You have a bunch of cute, handmade gifts to give away to some very lucky ladies :)

 

(I got this great idea from this tutorial on YouTube.)

 

 

 

DIY Gifts for "Natural Product" Lovers

I don't know about you, but I'm in Christmas mode - and that means I'm thinking about what to give all of the lovely people in my family this year.   I wanted some ideas on natural, chemical-free presents I could make for a few individuals, so I decided to create a Pinterest board dedicated to just that - DIY Gifts for "Natural Product" Lovers.  While you're fighting that after-turkey nap, kick your feet up and check it out!  There are some really great gifts on there :)

Medicine Cabinet Detox Project - Easy Homemade Cough Syrup Recipe

When I say easy, I mean easy!  This recipe is basically herbalist Rosemary Gladstar's Honey Onion Cough Syrup recipe (I don't have a link to the recipe, otherwise I would have included it - here is a link to the video of her making it) - all I did was add some ginger and garlic as she recommends.  Just cover the three ingredients in honey, cook on low for about 30 minutes, strain and voila!  You have an awesome cough syrup.  (After I strained out the onions and garlic, I put them on the burgers I made that night - yum!)

According to www.livestrong.com, "Honey...has been found to be especially useful in treating upper respiratory infections.  A study at Penn State College of Medicine in 2007 found that a small dose of buckwheat honey was more effective than an over-the-counter cough treatment for children."  Not to mention the fact that the American Academy of Pediatrics now recommends that children under the age of four should not ever be given over-the-counter cough syrup (and I don't even use it myself due to the questionable ingredients, so why would I give it to my kids?).   Yet another reason to just go ahead and make your own!

Easy Homemade Cough Syrup

 Rosemary Gladstar says that this recipe is a remedy for colds, the flu, sore throats and coughs, and should be taken by the teaspoon (as needed) by children or adults as soon as they feel a cold or flu coming on, as it boosts the immune system.  (Due to the raw honey content, do not feed the syrup to children under the age of two.)  I didn't think I would like the flavor, but alas, I have been proven wrong.  I could do that bottle some damage!  My five-year-old even loves it.

Since I'm stingy with my raw honey (because it's usually expensive and I use a lot of it), I cut Rosemary's recipe in half and made a smaller batch so I'd have some honey left over for my Elderberry Immunity Syrup.  I'll bet you have all of these ingredients within reach - give it a try! 

Easy Homemade Cough Syrup

1/2 of a medium onion
1 cup raw honey (see instructions below)
1-2 cloves garlic, chopped
1/2-inch slice of fresh ginger

Directions:  Slice onion into very thin half-moons.  Place in an iron skillet or small saucepan and cover with honey until onions are just covered (depending on how big your onion is, it might take more than one cup).  Add garlic and ginger.  Cook on low heat for 30 minutes, or until onions become soft (make sure the heat doesn't go above low on your stove, otherwise the honey will become too hot and the enzymes will begin to be destroyed).  Strain and pour into a glass jar.  Label, refrigerate and use as needed.  The mixture should keep for several weeks.