Tag Archives: Cooking

Cookie Explosion Frozen Yogurt

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It is starting to really feel like summer to me now…it’s supposed to get all the way up to 95 degrees around here on Sunday!! Craziness I tell you, craziness!

In my mind when it hits 90 that means its time for some ice cream. LOL who am I kidding? I eat ice cream in December. But it’s the end of May, Memorial Day weekend-in other words, it is bikini season ladies. (and gentlemen)

Supposedly this frozen yogurt stuff is healthy healthier than ice cream, so I decided to add some cookies and make it yummy yet somewhat healthy. This is a pretty basic vanilla frozen yogurt recipe that you can add whatever you like to it. Even fruit, however, I will have to turn my face on that one. Fruit is for breakfast. Not dessert, unless it is in the popsicle form. Then we can talk. Or apple pie.

Anwywho, this frozen yogurt is great for those of you who are gonna be melting this weekend with me! And for those of you who aren’t going to be melting, well, I recommend making this if you like yummy things.

Cookie Explosion Frozen Yogurt

1 2/3 cups milk (I used skim)

3/4 cup white sugar

4 cups vanilla or plain non-fat yogurt

1/4 cup heavy cream

1 Tablespoon vanilla extract

about 7 Oreos

about 7 Chips Ahoy Cookies

  1. In a medium bowl, whisk together milk and sugar until sugar is dissolved. Stir in the yogurt, heavy cream, and vanilla extract. Mix until thoroughly combined. Pour mixture into ice cream machine and prepare according to machine’s directions.
  2. Smash Oreos into small pieces and break Chips Ahoy cookies, by hand, into small pieces.
  3. When there are about 5 minutes left in the process in the ice cream machine, pour in cookie pieces and let mix for last 5 minutes. When done, place ice cream into air tight containers and place in freezer to set. After frozen yogurt has hardened, you may have to wait about 15 minutes for it to soften on the counter, I put mine in the microwave for about 25 seconds.

Random Fact of the Day: In 2008, 18,000 breast reductions were performed… on American men!

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Oreo Cookie Spread

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Remember my homemade cookie butter? That super delicious stuff that you want to just eat straight from the jar? Of course you do!

Well I decided to go with an idea I saw on foodgawker. Oreo cookie spread. Uhh hello! TOTAL GENIUS

This stuff is beyond words. This stuff is seriously just the best. Better than Speculoos. Better than Biscoff. Yes, I am saying it. I may get like hate mail for those words, but it’s the truth.

If you have oreos at home, make these. If you don’t have oreos, buy them. NOW. Seriously just run and get those babies. You NEED THIS.

Oreo Cookie Spread

3 cups (1 package) Oreo cookies

2 Tablespoons coconut oil or canola oil (melt for 30 seconds in microwave)

1/2 teaspoon vanilla extract

1/2 cup – 3/4 cup milk (I used skim)

  1. Place Oreos, vanilla extract, and melted coconut oil in the food processor. Blend until combined and smooth. Slowly pour in milk through spout until you achieved desired consistency. 1/2 cup milk was good for me, but if you prefer a thinner cookie butter you should add 3/4 cup milk. Store cookie butter in an air-tight container and keep in refrigerator. Enjoy!
Random Fact of the Day: Healthy nails grow about 2 cm each year. Fingernails grow four times as fast as toenails.
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Week in Review (5/13-5/18)

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What a week!! I gave the blog a new little look in case you haven’t noticed, and I made some yummy food! :)

Sunday I went a little out of the order that I usually do things around here, I posted a special post for Mother’s Day! I love my mom SO much, so I thought she deserved her very own post. I also shared with you guys a yummy recipe for chocolate pound cake, that is super chocolatey and rich :)

Monday

Tuesday I shared with you guys how to make homemade peanut butter! I made dry roasted honey peanut butter, but the recipe is so adaptable that you can make pretty much any kind of peanut butter you can think of. So many possibilities for mix-ins, like oreos or chocolate chips for a sweet twist! I also  had my first playoff game for soccer. As luck would have it, lightning started coming out 5 minutes into the second half and the score was 0-0, so we had to stop the game and wait for a while to see if the lightning would stop. Of course the lightning never stopped, so we decided to make up the rest of the game (35 minutes) the next day and….

Wednesday to continue from Tuesday, we finished the rest of the 35 minutes in our game (after driving 45 minutes just to get TO the game), and we won 3-0! I scored, too!! :) It would have been nice if we could have just done that on Tuesday so we wouldn’t have had to come back to finish the rest of the game, but a win is a win so I was pretty happy that we would continue our playoff journey to Friday’s game against the number 1 team in the state.

Thursday I talked about how to tell when a goldfish is pregnant, you never know when that information will come in handy!!  I also shared with you guys a recipe for taco seasoning. Perfect for adding some flavor to chicken, beef, or oven fries! Another exciting thing that happened Thursday was that my sister came home from Spain!! So nice to finally have her back :)

Friday I had my next playoff game. It was for the regional finals, we ended up losing after a tough game. I’m really proud of our team for the way we put our hearts into that game and left everything on the field. We lost to the number one team in the state and they are ranked 3rd nationally. We lost 3-1 with them scoring their 3rd goal in the last two minutes. It wasn’t ideal that we lost, but if we were to lose to someone, that team and game were an alright way to finish the season. It sure is going to be weird going from playing with and seeing these girls on my team everyday to hardly seeing them at all. I loved our team this year, and am so proud that we accomplished way more than anybody ever expected us to!

Random Fact of the Day: The Hawaiian Islands were originally named the ‘Sandwich Islands’

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Pregnant Goldfish and Taco Seasoning

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I’d be willing to bet you that you couldn’t guess what the top search term was on the blog the other day. Any guesses? I seriously doubt you will guess this. Unless your guess involves fishes. And baby fishes.

An image of a Common goldfish

An image of a Common goldfish (Photo credit: Wikipedia)

Here it is…”how to tell when a goldfish is pregnant”. Seriously? LOL. Why would you think I would know when a goldfish is pregnant?! Little fact about myself: I have never owned a fish in my life. I once wanted a fish, but I think my mom said it would get smelly  or something. Or that could have possibly been when I asked for a turtle. I was/am a HUGE animal lover.

Well are you interested in finding out how to tell when a goldfish is pregnant? I feel slightly obligated since it was the top search term. After a little research, I have found that, like humans, their bellies swell. You can also usually see lumps in their tummies from the eggs, and their tummies are a slightly lighter color due to the stretching. So there you go goldfish lovers. Your little lesson on how to tell if your goldfish is pregnant.

Now that we have that cleared up, let’s talk food, shall we? I made some a taco seasoning mix. As you may know, I love mexican and southwest flavors. Hello? Remember my taco salad, Mexican Lasagna, the salsa I made for SRC, Mexican flair wraps, Spanish rice, or the Cheesy Chicken tortilla bake? I think I’ve proved my point. I love mexican food and flavors. So here we go, super simple. Just mix up these spices right here, rub them on some chicken and cook it, or you can mix it into some brown rice to flavor it up a bit. Be creative! You can even use it on oven baked fries to give them a little mexican flair.

Taco Seasoning Mix

(from Brown Eyed Baker)

4 Tablespoons chili powder

2 Tablespoons plus 1 teaspoon paprika

3 Tablespoons onion cumin

1 Tablespoon plus 2 teaspoons onion powder

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

  1. whisk together all of the ingredients in a small bowl. Store in an airtight container and rub seasoning on any meat, tortillas, or anything else you choose!

Random Fact of the Day: Sarah Bernhardt, a famous 19th and 20th century actress slept in a coffin that she took every where with her.

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Dry Roasted Honey Peanut Butter

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Some people may be thinking, “who in their right mind would make their own peanut butter?!”. Yes, I know the that Skippy sure has a good thing going for themselves. I’m a huge fan…BUT let’s face it, everything tastes better when you have made it. Am I right?!

Another thing about homemade peanut butter is that it is just about the easiest thing to make in the entire world. Two ingredients here. Peanuts and honey. That’s it. One step: Blend in food processor. Seriously, a caveman could make this. My dad, the king of the grill and microwave could make this.

I MADE this! Made peanut butter, weird, yes, just do it. Making your own nut butter is so easy and totally worth it, so get off your booty and make some now!! Perfect on toast, with celery or apples, in cookies, in smoothies, on sandwiches, on a spoon, you name it!

Dry Roasted Honey Peanut Butter

16 oz. dry roasted peanuts (or any other type of peanut to make any type of peanut butter)

3 Tablespoons honey

  1. Blend peanuts and honey in food processor until very smooth and creamy. Store in an airtight container. Keep in fridge and enjoy!

Talk about an easy recipe!!

Random Fact of the Day: The foot is the most common body part bitten by insects.

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