Tag Archives: recipe

Oreo Stuffed Chocolate Chip Cookies

11 Aug

Oreo’s stuffed in a chocolate chip cookie? Everything about this sounds amazing. And they really are. One bite and its easy to fall in love. Crunchy on the outside but moist inside, decadent, and chocolatey. YUM! These are also so easy to make. You can actually get away with only having one per day since they are so big! One a day is definitely enough.. ok maybe two 🙂

PS I brought grandmother some of these and she called them pregnant cookies. I laughed way too hard at this!

Picky Palate’s Oreo Stuffed Chocolate Chip Cookies

2 sticks of butter, softened
3/4 cup brown sugar
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 1/2 cups of all purpose flour
1 tsp salt
1 tsp baking soda
10 oz bag of milk chocolate chips
1 bag of Oreo cookies (she used double stuff)

Preheat the oven to 350 degrees. In a mixer, cream softened butter and both sugars until well combined. Add in eggs and vanilla until well combined. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal the edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a cookie sheet with parchment paper and bake cookies 9-13 minutes or until cookies are golden brown. These things are HUGE! Enjoy!


Perfect Summer Salad with Fresh Fruit

15 Jun

This past weekend my parents came to visit. We had a delicious lunch with fresh seasonal fruit in our salad. If you are looking for something fresh, flavorful and healthy look no further! PS this took me no time to throw together as well. Great for lunch or dinner and pregnancy friendly.

Summer Salad with Fresh Fruit

-Handful of mixed greens (baby spinach, arugula, mesclun, kale or any variety to your liking)
-Sliced strawberries
-Sliced pear
-Sliced green apple
-Sliced peach (juicy soft peach is best)
-Crumbled feta cheese
-Handful of dried cranberries
-Extra virgin olive oil and good quality thicker variety balsamic vinegar (very important)
-Dash of sea salt

Combine all ingredients into a bowl and toss. Enjoy!


Red Velvet Sprinkles Cupcakes – Happy 4th of July!

9 Aug

The Carrottop Mom posted this Sprinkles cupcakes recipe – all credit to her!

Makes 24 large, or 30 medium cupcakes
Red Velvet Sprinkles Cupcakes


  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
  • 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter cold, resulting in a less runny frosting.)

  • 1 (8 ounce) package cream cheese, cold
  • 1/4 cup butter, cold
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 16 ounces confectioners’ sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cold cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
  5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!”My Version!


Russian Salad – “Salat Olivier”

8 Aug

You want to be daring and try something new? and DELICIOUS? try this easy russian salad recipe – a family tradition that has been passed down since the days of communism in the former USSR =P

Dice all ingredients except for the peas

Salat Olivier

2 Medium Sized Potatoes (Peeled and Boiled)
2 Eggs (hard boiled)
2 Pickles (any kind!)
1 Jar of Sweet Peas and Diced Carrots
Mayo – Amount 2 tbsp.
Salt to Taste (a pretty decent amount!)

A lot of people enjoy this salad with meat, most people use diced bologna, but some use diced chicken. Add it if you wish!

Mix and Enjoy with bread or alone!


Apricot Glazed Spareribs with Potatoes, Carrots, and Corn

25 Jul

Idk if anyone has noticed by now but I don’t have a grill so in my kitchen i’ve been using the broiler for things that usually have to be on the grill. Dave actually bought me a foreman yesterday so maybe i’ll make use of it soon – I can’t believe i didn’t have one in the first place!

I made these Spare Ribs, for about a pound and a half of meat it was like $4.50 at Publix and the butcher helped me out – so i got excited to make a good glaze for these ribs. I found this awesome recipe for Apricot Lamb Chops, and i was intrigued by the fact that they used fruit for it and it seemed like a low-fat way to glaze meat. It came out really awesome. Here is the recipe that i did:

Ingredients (Serves 2):
1.5 lbs of meat – Spare Ribs (or honestly, any meat to your liking)
1 large potato, boiled and sliced
I used mini carrots – about 8, sliced in half
Corn (I used canned!)
2 cloves of garlic crushed – for ahead of time meat tenderizing
Vegetable Oil
Garlic Powder
Salt, Pepper
1/4 teaspoon of Fresh Rosemary Leaves

1 Cup of Apricot Preserves
2 Tablespoons of Brown Sugar
1 Teaspoon of Soy Sauce
1 Teaspoon of Ginger
Pinch of Ground Black Pepper
Pinch of Salt

Ahead of time, in a large sauce pot, combine the garlic and meat into the pot. Fill the pot up with water just so that it covers the top of the meat. Over high heat, allow the meat to come to a boil, as soon as it boils, reduce the heat to low and let it simmer for 1 hour to make the ribs nice and tender. At this point, the fatty composites will rise too – and come to the surface of the water.

Meanwhile, for the glaze – combine all of the ingredients into a small saucepan and bring the mixture to a boil, but only let it boil for 1 minute. Transfer the mixture to a small high heat-worthy bowl, cover and refrigerate until you’re ready to glaze the meat.

Also, slice the potatoes and bring them to a boil, chop the carrots in half also and just to make them nice and tasty – I put them in a pan and covered them with some oil, salt and pepper, garlic powder, and I sprinkled rosemary on top. I set this aside until I was ready to make the rest of the dinner.

Put the oven to Broil. After the simmering is done, glaze the meat LIGHTLY with the apricot mixture, leaving a lot left for later coverage. Place the lightly brushed meat in the oven, along with the pre-prepared veggies for the side. Let it broil for about 4-5 minutes. Toss the carrots and potatoes around in the pan to make sure they’re getting nice and soft. Take the pan with the meat out, turn the meat to the other side, and glaze the other side. This time, leave enough glaze just for dipping during dinner. Be careful now – let the meat broil for another 5 minutes – checking frequently to make sure that the glaze isn’t burning on the side of the pan. That happens sometimes, if it does, take the meat out, and try to remove the residue so it’s not burning anymore and put it back in the oven. Finally, Serve all of the veggies and meat together – it should be tender and delicious! I heated up some canned corn as well just for kicks. Don’t forget to warm up the extra glaze for extra dipping! ENJOY!

Goes great with Beer!