Chocolate Chip Cookie Bars

July 17, 2020 by Elizabeth Leave a Comment

Chocolate Chip Cookie Bars are a new family favorite that I modified from America’s Test Kitchen when I was pregnant with Anna. They’re soft, chewy and have the perfect amount of sweetness, combined with just the right ratio of chocolate chips. These Chocolate Chip Cookie Bars have that cookie dough taste and feel, while being a mix between a blondie and your favorite chewy chocolate chip cookie. They are delicious on their own or especially fantastic paired with a cold glass of milk or a huge scoop of vanilla ice cream!

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 12 to 16

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
4 teaspoons vanilla extract
1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees.
Line a 9X13 inch cake pan with aluminum foil. Cut two long sheets so that they are as wide/long as the baking pan. Lay the sheets in the pan perpendicular to each other, with the extra foil hanging over the edges. Push the foil into the corners of the pan and flatten out any wrinkles so that the foil is nice and smooth. (When bars are done, foil will act as a sling to easily lift bars out of the pan). Generously spray foil with cooking spray.
In a medium bowl, add four, baking powder, and salt, and whisk together and set aside.
In a large bowl, add brown sugar and butter and whisk until combined. Add eggs and vanilla and whisk until incorporated. Then using a rubber spatula, add the flour mixture to the egg mixture and stir until almost no streaks remain. Then add the chocolate chips and stir until just combined.
Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes until bars are set and a toothpick inserted into the center comes out with just a few crumbs attached.
Allow pan to cool on stove until room temperature (about 2 hours), then remove bars from pan using the foil to lift them out. Cut into squares and enjoy! Bars can also be left in pan and sliced as needed.

Notes

Bars can be wrapped in plastic wrap and stored at room temperature (for up to 3 days) or stored in the fridge for longer. They can also be wrapped in plastic wrap and stored in a ziplock freezer bag in the freezer for a delicious homemade treat anytime.

https://elizabethshome.com/chocolate-chip-cookie-bars/

Breakfast Quesadillas

July 17, 2020 by Elizabeth Leave a Comment

These quick and delicious Breakfast Quesadillas are super easy to make and have endless possibilities. Grab some eggs, large tortillas, shredded cheese and whatever other additions your heart desires. They come together in minutes and make an excellent option for the busy weekday rush, or whip up a platter of them to enjoy for a weekend morning family meal.

You can eat these Breakfast Quesadillas as is or even dip them in salsa or guacamole. Other additions could include sliced or diced avocado, black beans, other cheeses, peppers, onions, sausage, ham, or bacon…. The options go on and on and on! Whatever you choose to add, you really can’t go wrong with scrambled eggs, melted cheese and other goodies sandwiched between a crispy tortilla. Yum!

Breakfast Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 1

Serving Size: 1 quesadilla

Ingredients

1 large burrito sized tortilla
Butter or cooking spray
2 eggs
1/4 cup shredded cheese (Mexican blend, cheddar or Monterey Jack)
1 small tomato, diced (without juices)

Instructions

In a medium sized frying pan, add butter or cooking spray and once hot, add eggs and scramble until cooked but still soft. Remove eggs to a small bowl and set aside.
Wipe out pan with a damp paper towel and place tortilla in pan.
Sprinkle cheese over the entire tortilla and cook on low heat until cheese is almost melted.
Add the eggs and tomatoes to half of the tortilla, and then fold the cheese half over, on top of the tomato half. Cook on medium-high heat for one minute and then carefully flip and cook quesadilla for an additional minute on the remaining side until both sides are golden brown.
Remove quesadilla to a plate or cutting board and allow it to rest for a minute and then slice into four equal parts and serve.

https://elizabethshome.com/breakfast-quesadillas/

Los Angeles 2015

February 23, 2015 by Elizabeth Leave a Comment

Happy Sunday! As you get ready to watch the Oscars tonight, be sure to check out a few pictures from our Hollywood adventures!

Two weeks ago we headed out to Los Angeles, California on our very first trip as a family of five. What fun we had! Friends, family, sunshine and wonderful warm weather, we couldn’t have asked for a better experience. The boys were great travelers and William even lost his first tooth. We loved hanging out at the beach and playing in the sunshine. I think it’s safe to say that we’re all very excited to go back soon! 🙂

White Chicken Chili

January 25, 2015 by Elizabeth Leave a Comment

Tender shreds of chicken, beans, corn, and spices, in a rich, flavorful broth. Load it up with cheddar cheese, sour cream and sliced green onions, and it’s a meal in itself. Healthy, hearty and easy to make, this White Chicken Chili will certainty be a hit for Super Bowl Sunday or any occasion.

I hope you’ve been doing well! We’ve been busy this week with projects, cooking (of course), a trip to Costco, and a check-up for Charlie. He’s tipping the scales at 17.1 pounds! He loves his toes, his brothers, and putting everything and anything in his mouth. He also loves laughing, and being the center of the action. 🙂

The big event for us this weekend was heading to the North American International Auto Show! Cars, lights, glitz and glam. The boys loved getting in all of the fun, new cars. What a great family outing!

Here are a few pictures from the auto show and our adventures this week:

In the freezing cold month of January, there’s nothing better than a hearty meal to warm you up. My inspiration for this recipe came from a sweet friend of mine. A few years ago, after I had surgery, she brought us a wonderful chicken chili for dinner. Is there any better gift than a home cooked meal that you didn’t have to cook, just after surgery? Definitely not! It’s just pure love. I liked it so much, I knew it was something that I wanted to recreate for us one night. With ideas from my friend, and from Betty Crocker, I present to you, my take on this new family favorite, White Chicken Chili.

This White Chicken Chili is the perfect mix between soup and chili. A delicious, and soupy broth, combined with all the flavors of a rich chili taste. When you’re craving that “lighter” chili fair, this is certainly the recipe for you. It’s easy to make, incredibly satisfying, and oh so tasty!

Guess what else? It’s even freezer friendly! I mean, let’s face it, there are just some days when you don’t feel like cooking. So while you’re making it, go ahead and double, or even triple your batch, and add it to your stash of freezer meals. That way, you’ll always have a great tasting, good for you meal, ready to go whenever you need one. Just pull it out of the freezer the night before, and pop it in the fridge. When dinner time rolls around, dump it in a pan and heat until hot. Grab the toppings, and sit down to enjoy your homemade feast, that you barely had to lift a finger for.

We love to serve this topped with all the fixings! Sour cream, lots of cheddar cheese, and scallions. Sometimes we’ll even add fresh cilantro and a squeeze of lime. Covered, smothered, scattered, or plain, however you decide to serve this up, it is sure to be a winner. Whip up a batch of your favorite corn bread on the side, and you’ll have yourself the perfect Super Bowl meal!

White Chicken Chili

Ingredients

1 tablespoon vegetable oil
1 large onion, diced (2 cups)
1/2 teaspoon salt
3 cloves garlic, minced
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 can (15 to 16 oz) butter beans, rinsed and drained
1 1/2 cups frozen yellow sweet corn
4 cups low-sodium chicken broth
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pound chicken breasts (about 2 large), cooked and shredded (about 4 cups)
Salt and pepper

Instructions

In a large dutch oven over medium heat, add oil and heat until shimmering. Add onions and salt, and cook for about 5-7 minutes until tender, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Add the beans, corn, broth, cumin, oregano, and cayenne pepper. Stir together and over medium-high heat, bring to a boil, stirring occasionally. Reduce heat to low, and simmer uncovered for about 20 minutes. Stir in chicken, and simmer for 5 more minutes or until hot. Season with salt and pepper to taste, and serve with sour cream, cheddar cheese, sliced green onions, and a garnish of fresh chopped cilantro and a slice of lime if desired.

Notes

To cook the chicken: pat chicken breasts dry with paper towels, then lightly season both sides with salt and pepper. Add one tablespoon oil to a grill pan or large skillet, and cook chicken over medium heat, turning occasionally, until cooked through. Move chicken to a clean plate, and when cool enough to handle, shred (pull apart) into thin pieces.

https://elizabethshome.com/white-chicken-chili/

Feel free to stop by my old blog and check out the first version of this White Chicken Chili.

Quick and Easy Waffles

January 18, 2015 by Elizabeth Leave a Comment

Perfectly golden and crisp on the outside, with a light and fluffy interior. Top with a pat of butter and warm maple syrup, and dig into these mouthwatering breakfast treats. Quick and Easy Waffles are great to throw together for a speedy and decadent weekend breakfast, and are sure to be a crowd pleaser.

Happy Sunday! I hope you’ve been staying warm this week! It was so cold in the beginning of the week, that the boys and I decided to just hang around the house. Sometimes those are the best days. 🙂 We had fun playing, doing projects together, and of course, creating many new things in the kitchen. Thankfully, the temperature warmed up a bit this weekend, and we were able to bundle up and head outside. The boys loved playing in the snow! We even built a tiny snowman and had some sled races. It was great to have Grandpa join us in our snowy backyard fun! Here are a few pictures from this week:

With all of the wintery weather outside, I love heating up our house with a nice warm breakfast. These Quick and Easy Waffles are the perfect morning treat. They only require a few basic ingredients, that I’m guessing you already have in your kitchen. These waffles are great to make with your kids, or can easily be whipped up before the little ones, or your husband, even get out of bed. There is just something so wonderful about coming down to the aromas of rich, buttery, freshly baked waffles.

Another thing I love about enjoying these waffles on the weekend, is that they are FANTASTIC when reheated. Plus, they also freeze well, too! Just pop a few in the toaster, slather on the butter and syrup, and you can dig into that weekend goodness all week long.

For a little variation, try topping these waffles with fresh fruit, such as strawberries, blueberries or bananas. If you’re craving something a bit more decadent, add chocolate chips and whipped cream. However you dress them up, one thing is for sure, these Quick and Easy Waffles will be a family favorite in no time!

Quick and Easy Waffles

Yield: 14 waffles

Slightly crisp and fluffy waffles that come together in a flash.

Ingredients

3 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
4 large eggs
3 cups milk
1 tablespoon vanilla extract
3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, slightly beat eggs, then whisk in the milk and vanilla.
Make a well in the center of the flour mixture, add the wet ingredients, and gently whisk together. Don't over mix. Then carefully fold in the butter with a rubber spatula until just combined, batter should be slightly lumpy.
Using a preheated waffle iron that is lightly greased with cooking spray, pour batter onto iron, spread slightly if needed, and gently close lid. (Use about 1/4 cup batter for an iron that makes smaller waffles, or about 1 cup batter for an iron that makes larger waffles). Bake according to waffle maker directions. When waffles are done, carefully remove from griddle with a fork. Repeat with remaining batter and serve warm with syrup.

Notes

To keep waffles warm while cooking, place waffles on a wire rack on a baking sheet in a 200 degree oven until ready to serve.

https://elizabethshome.com/quick-and-easy-waffles/

If you’re looking for another family favorite breakfast recipe, you’ll love these Classic Pancakes! For a gluten free option, these No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote and Oat Flour Blueberry Pancakes are also favorites. 🙂

Healthy and Easy Chicken Noodle Soup

January 11, 2015 by Elizabeth Leave a Comment

Tender bites of chicken, with chunks of carrots, celery, and onions, surrounded by fluffy egg noodles, swimming in a rich and flavorful broth. Healthy and Easy Chicken Noodle Soup is hearty, filling and nutritious. It’s the perfect thing to fill your tummy, and warm you up on a freezing cold night.

A belated Happy New Year to you!!! What a crazy year 2014 was! I’m just glad that last year is behind us, and I’m looking forward to everything that 2015 has in store. I hope you’ve had an excellent start to the new year so far!

The last two weeks have sure been busy around here. Besides the normal day-to-day routine of work, errands, laundry, cooking, fun, etc., we’ve also had a few other adventures. We had a very fun (and quiet) New Year’s Eve celebration at home. William loved going to a friend’s bowling birthday party last Sunday. He’s starting to become quite the bowler, and is especially good at Wii bowling. (Today he bowled over 200!) Andrew and I had a wonderful and super relaxing date night out on Friday night. We went to Crispelli’s, and enjoyed amazing brick oven pizza. Sometimes I forget how nice it is to have a night just to focus on each other.

This week was also the one year anniversary of my first post on Elizabeth’s Home! It seems like yesterday that Andrew and I were hard at work trying to get Elizabeth’s Home up and running. I can’t believe we’ve been posting for a whole year! We celebrated last night by popping a special bottle of Santa Margarita wine.

We first tasted this wine when we were in Santa Margarita, Italy on our honeymoon. Ever since then this wine has become a very special and sentimental favorite for us. Here are two pictures of Santa Margarita from our honeymoon.

I’m so thankful for Andrew and all that he does for this blog! I am also thankful for you, my wonderful and loyal followers! I am honored that you keep coming back to read about our lives, and to share in the enjoyment of our favorite recipes. I’m so excited to share many more memories and fun recipes with you in 2015!

Here are a few pictures from the last two weeks:

After all of the delicious and filling holiday goodies, here’s a great recipe to help lighten up your new year’s resolutions. There is just something so wonderful about a nice warm bowl of soup. This soup is EASY to make and comes together pretty fast. I love the depth of the flavors, with the juicy chicken and tender veggies. It is just sooo yummy! Another plus is that it even freezes well, too! This was one of my many recipes that I made a triple batch of right before Charlie was born. It’s always nice to have a stash of homemade chicken soup on hand whenever you might need it!

Sometimes I use organic chicken broth or stock with this soup, but lately my favorite thing has been Better Than Bouillon Organic Chicken Base-Reduced Sodium. It’s super easy to keep around, and it basically lasts forever in the fridge. It’s especially great if your recipe only calls for a cup or two of chicken broth, but I’ve also been using it with this soup and we’ve been loving it!

As the temperature continues to drop, and you’re searching for that good-for-you comfort meal, this Healthy and Easy Chicken Noodle Soup is just what you need! This soup makes the perfect meal for many occasions. Comforting on a chilly night, nourishing during sickness, or just delicious anytime. I love to serve it with a green salad and crusty french bread or crackers.

Healthy and Easy Chicken Noodle Soup

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
5 carrots, peeled and cut into 1/2 inch pieces
4 ribs celery, thinly sliced
1/2 teaspoon salt
3 quarts all-natural chicken broth or stock (reduced-sodium)
1/2 teaspoon dried thyme
4 teaspoons dried parsley (or 1/4 cup fresh minced parsley added after cooking)
1 bay leaf
3 boneless, skinless chicken breasts, cooked and shredded or cubed (1 1/2 pounds)
2 cups wide egg noodles
Salt and pepper

Instructions

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrots, celery and salt. Stir together and cook for about 3 to 4 minutes. Then cover and cook until veggies are slightly softened, about 10 minutes, stirring occasionally. Stir in the broth, thyme, dried parsley (if using), and bay leaf. Bring to a simmer, uncovered, and cook until the vegetables are tender, about 15 minutes. Add the chicken and stir in the noodles, and continue cooking over medium-high heat until pasta is cooked, about 8 to 10 minutes. Season soup with salt and pepper to taste, and add fresh parsley if using.

Notes

To cook the chicken: Place raw chicken breasts in a medium sauce pan and add water to just cover. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the water. Simmer over medium-low heat for about 20 minutes or until chicken is just cooked through. Carefully remove chicken from pan and set aside on a plate to cool. When cool enough to handle, shred or cube chicken.

To freeze: Cook soup as instructed and omit noodles. After freezing, reheat soup and add dry noodles when simmering, and cook until noodles are tender, about 8 to 10 minutes.

https://elizabethshome.com/healthy-and-easy-chicken-noodle-soup/

Feel free to check out my first version of this Quick Chicken Noodle Soup on my old blog. 🙂

Christmas 2014

December 29, 2014 by Elizabeth Leave a Comment

Merry Christmas to you! I hope your holiday was filled with as much love, laughter, feasts, and memories, as ours. The last two weeks have sure flown by. A business trip for Andrew, a day/night date for both of us, cooking, wrapping, planning, and getting ready for the big day. We loved spending quality time with our family and friends. Here are a few pictures from our wonderful Christmas season. 🙂

Kifflings

December 14, 2014 by Elizabeth Leave a Comment

Soft, nutty, delicate mounds of goodness. Lightly rolled in powdered sugar, and ready to eat. Kifflings are super easy to make, and are the perfect cookie for any holiday occasion. Packed with heart healthy walnuts, these classic cookies are a lightly sweet holiday treat that everyone will enjoy.

Welcome back! The countdown to Christmas is officially on. With only 11 days left until the big day, I guess it’s only fitting that life is a bit on the hectic side. This week was probably one of the busiest/craziest for us in a while. Monday morning our painter came and started painting our kitchen! As excited as I am to have it (almost) done, I definitely wasn’t thinking about the ripple effect that it would have on our entire house and family. The boys and I either packed our lunches, or just went out to lunch most days. Thankfully, I was able to use our kitchen at night and in the morning, but still, it made for some interesting challenges. I am so glad we are all surviving, and will soon have a sparkling new kitchen 🙂

Wednesday morning we headed to the doctor for check-ups for all three boys. I am happy to report that they are all healthy, growing and doing very well. William and James were so brave after their shots. (James didn’t even cry!) After their appointment, we went to TCBY to get ice cream for lunch! It’s amazing the power that a cold, sugary treat will have on a child’s attitude towards a shot 🙂 William was deathly afraid of shots last year. However, after I implemented our new house “rule”, that any boy who has to get a shot, can have a special treat for lunch, the fear suddenly disappeared. Definitely a win in my book!

Wednesday afternoon William and I even managed to sneak out for a bit to go to a birthday party for one of his friends at Chuck E. Cheese’s. I haven’t been there since I was little! What fun! William thought it was the best place ever, and loved all of the games and fun! On Thursday, I had a hair appoinmtent, and was supossed to leave the older boys at home, but a last minute change of plans had me dragging all three along. I was SO proud of them! They were such little angels to sit so patiently for my entire 2 1/2 hour appointment! Yes, lunch and lots of treats were given out, but still, what a wonderful afternoon for mommy and her boys!

Yesterday morning we took the boys to see Santa. I just loved seeing their little eyes light up when they sat on his lap. Such a fun time of the year with our little guys!

Here are a few pictures from our week:

It just wouldn’t be Christmas without COOKIES!!! Some for friends, a few for Santa, and TONS for eating! Kifflings have always been a favorite in our house ever since I can remember. The original recipe for these cookies came from Betty Crocker’s Cooky Book. I sure love this cookbook, and the recipe, but it needed a few improvements. After a few simple changes and updates, I am happy to share this great recipe with you!

Put your feet up, grab a tall glass of milk and your plate of Kifflings, and get ready to savor the goodness of these cookies, and the holiday season. The sweet coating of powdered sugar, paired with the richness of the walnuts, makes these simple little treats one of a kind. Be sure to add these Kifflings to the top of your cookie baking list this year!

Kifflings

Yield: 26 cookies

Ingredients

2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 pound (2 cups) walnuts, coarsely ground
1/2 teaspoon salt
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees.
In the bowl of a stand mixer, add butter and sugar. Cream together until light and fluffy (for about 2 minutes), scraping down sides of the bowl as needed. Mix in vanilla until incorporated.
In a medium bowl, add flour, nuts, and salt, and stir together. Slowly add flour mixture to butter mixture and mix together until combined.
Shape into small balls about 1 1/2 inches (1 1/2 tablespoons) and place 2 inches apart on baking sheet lined with parchment paper or silicone baking mat. Bake for 11-13 minutes until puffy and just set, do not brown. Allow cookies to cool a bit on pan. While cookies are still slightly warm, roll in powdered sugar and then place on wire rack to cool completely.

https://elizabethshome.com/kifflings/

Incase you missed my recipe for Snickerdoodles last week, you’ll have to check it out! We sure love our Snickerdoodles, but these Kifflings are really something special, too! At Christmas time in our house, we make them both!

Feel free to take a peek at the first version of Kifflings on my old blog!

Snickerdoodles

December 8, 2014 by Elizabeth 1 Comment

Soft little puffs of dough, rolled in cinnamon and sugar, and baked to perfection. Crispy on the outside, with a fluffy, cake-like interior. One bite and you’ll be hooked. These Snickerdoodles are sure to become your new holiday favorite!

Happy Sunday to you! I hope you had a wonderful week. I can’t believe how fast December is already starting to fly by. With all of the parties, birthdays, and appointments, our December calendar is looking quite full. I just love this busy, yet amazingly fun, time of year. William turned five on Tuesday, and the boys and I celebrated by going out to a special surprise lunch at Firehouse Subs. They just love fire trucks, so it was the perfect birthday lunch spot. They even got new fire hats, too! A fun meal out, presents, cupcakes and a special delivery of cake pops rounded out a wonderful fifth birthday for William.

Here are a few pictures from our week:

Now that the birthday festivities are behind us, we’ve been getting into the holiday spirit around our house today! Between blasting Christmas carols, baking cookies, putting up our tree, and decorating our house, it’s definitely feeling a lot like Christmas around here. I even cooked up a big batch of this Slow-Cooker Pulled Pork and Coleslaw for dinner tonight. Yum!!!

There is just something so special about spending quality time with the ones we love. From playing games, to sitting by the fire, and taking in all of our many blessings, I especially love seeing this time of year through the eyes of my little guys. They are so excited for it all, and it just warms my heart to see their sweet spirits and kind hearts.

Christmas time often brings with it tons of new and old memories. These Snickerdoodles have been a family favorite ever since I was little. I love thinking back on all of the times that my sister and I would gather in the kitchen to help my mom make them. It just wouldn’t be Christmas in our house without a good old-fashioned snickerdoodle. These are some of my all-time favorite cookies, and I know my dad would definitely agree. 😉

The making, baking, tastes and the smells. I guess it’s the whole process that is just so special this time of year. I just love having my house bursting with cinnamon goodness as I’m (not so patiently) waiting for batch number one to finish baking. There’s nothing like that first (giant) bite into a fresh, hot, little mound of snickerdoodle heaven! It’s childhood all over again. The memories, the magic, the innocence of the season.

The original recipe for these cookies came from Betty Crocker’s Cooky Book. I made a few modifications, and clarified the instructions. The end result is simple, delicious, and even better than when we were little. These Snickerdoodles are fairly fast and easy to make. Just a few ingredients and a little bit of effort, these great cookies are sure to please all of your family and friends this holiday season!

Snickerdoodles

Yield: 32 cookies

Ingredients

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon cinnamon

To Double:

2 cups unsalted butter, softened
3 cups sugar
4 eggs
5 1/2 cups flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons sugar
2 tablespoons cinnamon

Instructions

Preheat oven to 400 degrees.
Add butter and sugar to bowl of electric mixer, and beat together until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Slowly beat in eggs one at a time, until combined.
In a medium bowl, add flour, cream of tartar, baking soda, and salt, and whisk together. With mixer set to low speed, gradually add the flour mixture to the butter mixture, until just combined. Place bowl of dough in refrigerator for 5 minutes.
While dough is chilling, add 3 tablespoons sugar and 1 tablespoon cinnamon to a small bowl, and stir together.
Shape dough into 1 1/2 inch balls, then roll in cinnamon and sugar mixture until evenly coated. Place dough 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat. (Return bowl of dough to fridge when not using.)
Bake for 8 to 9 minutes, until puffy and just set. Do not over bake. Cool on baking sheet for 2 minutes, then move to wire rack.

https://elizabethshome.com/snickerdoodles/

Feel free to check out my earlier version of Snickerdoodles on my old blog.

If you’re looking for another great Christmas recipe, you’ll love these Simple Glazed Scones!

Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit.
If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

https://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.