Just Good Oatmeal Cookies

Sometimes you just need a good old fashioned cookie. No bells, whistles, special tricks or complicated 17 step recipes. Just cookies. 

Here's a classic Oatmeal Cookie recipe that never fails me. (The raisons, coconut and nuts are all optional...but you should opt for yes. It's delicious.)

WHAT YOU NEED:

2 STICKS OF BUTTER SOFTENED

3/4 CUP BROWN SUGAR (PACKED)

1/2 CUP GRANULATED SUGAR

2 EGGS

1 TEASPOON VANILLA

1 1/2 CUPS FLOUR

1 TEASPOON BAKING SODA (I ADD A DASH EXTRA)

1 TEASPOON CINNAMON

1/2 TEASPOON SALT

3 CUPS ROLLED OATS

1 CUP RAISONS (OPTIONAL)

1/2 CUP SHREDDED COCONUT (OPTIONAL)

1/2 CUP CHOPPED PECANS (OPTIONAL)

WHAT YOU DO:

(Heat oven to 350)

Mix butter, and sugars with a mixer until creamy. Then add the eggs and vanilla.

Add the flour, baking soda, cinnamon and salt. Mix well.

Add oats, raisons, coconut, nuts. (This will be thick. Your arms will have a nice work out)

Drop cookie dough (ooooh oatmeal cookie dough is the BEST) in rounded spoonfuls, or use a cookie scoop. Bake 7-10 minutes and remove from heat quickly after you pull them out.

Your house will smell amazing. 

(Should make about 4 dozen cookies)

Pardon the little hand sneaking nuts right out of my bowl. I had a little helper. 

Enjoy! 

XO

Around Here :: January 2015

January is probably my least favorite month of the year. It just seems to drag. It's particularly grey and dreary and spring is still so far away. I have to keep myself busy and on the move this time of year. This month flew by...it was a busy one!! Here are 9 of my favorite things that happened in January... 

1 - A major case of nesting has arrived. Trying to get organized around the house!

2 - 29 week baby bump & my favorite GYPSY THREADS BLAZER

3 - My favorite pregnancy craving these days is a tuna melt accompanied by chips and sweet pickles. (ew...I know)

4 - Made a last minute weekend trip back home to SLC to see my family.

5 - Airport style.

6 - Me & dad wore the same shoes to church. 

7 - Packing GYPSY THREADS orders like crazy!! Gotta get the shoppe cleared out ASAP! 

(( Everything in the shoppe 40% - 75% off, and going FAST!! ))

8 - Sometimes you just gotta have a donut. 

9 - Layered legs with GYPSY THREADS SOCKS and LOTTA FROM STOCKHOLM BOOTS 

Super Dooper Easy Rice Pudding

 Sometimes you just really need a little dessert after dinner...but you didn't make one. (ok- I always want dessert) We seem to make a lot of rice in our house. It's pretty much a staple in our kitchen. I also always seem to make too much. There's always leftovers. 

Now when there's an ample supply of leftover cooked rice, I throw it in a pot with some milk, sugar, vanilla and cinnamon and it makes the yummiest, easiest rice pudding. You can eat it warm or chill it in the refrigerator, and the best part is you probably already have all the ingredients you need. 

WHAT YOU NEED:

2 CUPS LEFT OVER RICE

3 CUPS MILK (whole milk will taste the creamiest)

3/4 CUP SUGAR

PINCH OF SALT

1 TSP. VANILLA EXTRACT

1/2 TSP. CINNAMON (OPTIONAL)

DASH OF NUTMEG (OPTIONAL)

RAISONS/FRUIT (FOR TOPPING) 

WHAT YOU DO:

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla (and raisins if you want them - or you can top the pudding with raisons instead). Cook until just about all the milk is absorbed (20-30 minutes).

Stir in cinnamon and nutmeg, if using. 

Divide rice pudding into individual serving dishes. Chill for a few hours, or serve warm. 

Top with raisins, fruit, whip cream etc..

Makes 4 - 6 servings

ENJOY!

XOXO BRITTANY

Sweet Potato Hash

Whether or not you are into "clean eating" or "whole 30" eating...this is an easy, delicious, and healthy meal. It's great autumn breakfast meal - or even dinner. It's become one of my go-to quickie dinners. 

You can make this with sweet potatoes or yams, I usually prefer a nice dark orange sweet potato, but this time around I used a lighter sweet potato. (If you are feeling the need to google the difference between yams and sweet potatoes right now, let me save you a step...click HERE)

WHAT YOU NEED:

1 LARGE SWEET POTATO

1/2 LARGE ONION

1 TEASPOON MINCED GARLIC

OLIVE OIL OR COCONUT OIL

4 EGGS

SALT & PEPPER

FRESH OR DRIED PARSLEY

WHAT YOU DO:

-Dice ONION

-Swirl OLIVE OIL around in a skillet or cast iron pan, and heat to medium high. Add ONION to the pan and add the GARLIC and a sprinkle with SALT and PEPPER.

-While the ONION is cooking, chop the SWEET POTATO into similar sized cubes. Then add the SWEET POTATO cubes to the pan. 

-Toss POTATOES and ONIONS around with the OIL, GARLIC, SALT & PEPPER. Add more OIL if it's looking dry. (Keep a sizzle going) Add PARSLEY. Cook on medium heat for about 10-12 minutes till potatoes are browned and soft to the touch of a fork.

-Once POTATOES are browned and softened, even them out in a flat layer (with out squishing them) around the pan. 

-Take EGGS and crack them right onto the top of the POTATOES. (space them out evenly, and if a yolk breaks, it's no problem) 

-Cover the pan and let sit for about 5 minutes. 

Depending on your personal preference for eggs, you can leave the eggs as runny or make them as solid as you like. I personally like them to be "over-medium" You can lightly shake the pan and watch the tops of the eggs. The more they jiggle and look "liquidy" the more runny they are. 

(I like to wait till they don't jiggle much.)

Once the eggs are at the consistency you desire, uncover and remove from heat. With a spatula, scoop out the hash and plate it with a nice side, like fresh pear or apple slices. 

I like to add a little extra salt, pepper, and when I have them in my kitchen, fresh avocado slices. It's a delicious way to top this clean and healthy 

SWEET POTATO HASH!

ENJOY!

Odds & Ends // September

September is such a charming month in Seattle. Them temperatures are pleasant and it's the last of the sunny days for a while. Leaves aren't quite changing yet...but soon. It's lovely.

SURISE IN THE CITY

BOUGHT THE FIRST PUMPKIN OF THE SEASON! (MANY MORE TO COME)

LITTLE WALKS AROUND THE BLOCK (WEARING THIS)

VISITING THE LOCAL LIGHTHOUSE

SUNSETS ON THE SOUND

IT'S OFFICIALLY PUMPKIN CHOCOLATE CHIP TIME IN OUR HOUSE!

ENJOYING THE LAST DAYS OF WARM SAND

Fresh Tomato & Ricotta Bruschetta

This time of year is simply the best for getting fresh fruits and vegetables from local farmers markets and festivals. It's so important to support local growers, bakers, and shop vendors. I love visiting the different small markets in the greater Seattle area and finding recipes to make using the produce I find.

Today I am sharing an easy summer bruschetta using fresh bread, cherry or grape tomatoes and ricotta cheese. It makes a great appetizer, or even lunch.

WHAT YOU NEED:

-1 BAGUETTE SLICED EVENLY (ABOUT 1/2 INCH THICK)

-EXTRA VIRGIN OLIVE OIL 

-1 CUP RICOTTA CHEESE

-1/4 CUP BASIL LEAVES CHOPPED

-SALT & PEPPER

-2 PEELED GARLIC CLOVES SLICED IN HALF

-CHERRY OR GRAPE TOMATOES SLICED LENGTH WISE (ONE CARTON OR ABOUT 1 POUND)

-1 TSP. LEMON JUICE

WHAT YOU DO:

-Heat grill pan or frying pan to medium high. Drizzle olive oil over the sliced bread pieces on one side. Grill the bread in the pan oil side down for a few minutes until toasted. Remove from heat and place bread on a platter.

-In a bowl, mix together the ricotta cheese, 1/2 of the chopped basil, lemon juice, and 1/4 tsp. both salt and pepper. Stir till smooth, but the basil will look "choppy" -that's ok. 

-Rub garlic cloves over the toasted side of the bread.

-In a separate bowl, toss together the tomatoes, remaining basil, 1/4 tsp. of both salt and pepper, 1 tbs. olive oil and a squeeze of lemon juice.

-Spread about a tbs. of the ricotta mixture over each piece of bread and top with the tomatoes and basil. Garnish with extra basil. 

FRESH AND DELICIOUS! ENJOY!