These are your favorite chocolate chip cookies, minus the chocolate chips. Think you’ll miss the chocolate? Think again.
I love getting together with foodie friends for lots of reasons, but one of the best things is the inspiration. I always leave with so many new delicious ideas that I never would have come up with on my own.
At one gathering several months ago we started dishing on chocolate chip cookies— who hated the cookie dough, who only ate the cookie dough, who preferred the baked cookies, and so on. And then my friend Kelley of Mountain Mama Cooks said that her husband didn’t like chocolate chips in his cookies so she sets aside a portion of dough to bake up without them.
“They’re called chocolate chip-less cookies!” she said, so matter-of-factly. And I haven’t been able to stop thinking about them since. Continue Reading…
It’s a pasta salad pseudo-masquerading as a green salad, and it’s my new favorite meal for lunch or dinner.
Summer means so many things to me— flip flops every day, afternoons by the pool, and family road trips. It also means pasta salad at least once a week.
I love that I can make pasta salad earlier in the day before it gets too hot (and before I’m worn out from summer fun) and stash it in the fridge till dinner time. I also love their great flavor and flexibility.
Every week the pasta salad is different depending on what is in the fridge, but since stumbling on this chicken Caesar pasta salad I think I have a new favorite go-to for the season. It’s part green salad, part pasta salad so I don’t feel so bad having an extra large portion. It’s light, familiar and oh-so-simple to put together. Continue Reading…
Heartier biscuits topped with vanilla yogurt and fresh strawberries— it’s a strawberry shortcake you can feel good about eating for breakfast!
We’ve all had strawberry shortcakes for breakfast, right? There’s no way that’s just me. Growing up it was an extra special treat, and I admit I still indulge from time to time when strawberries are fresh and plentiful.
And when you think about it, strawberry shortcakes aren’t that far from real breakfast food as long as you stick to the traditional biscuit instead of cake. All I did was swap out the whipped cream for yogurt, add a little whole wheat flour and oats to the biscuits, and left the berries sugar-free. Still as tasty as ever! And now you can eliminate all the guilt and just go for it.
Strawberry shortcakes for breakfast, our mornings will never be the same. Continue Reading…