Soft Double Chocolate Peanut Butter Cookies

In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie

For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉 

Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try! 

Your Ingredients

  • ¼ cup butter, softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch

Your Steps to Soft Double Chocolate Peanut Butter Cookies

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in. 

I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed. 

  • Creamed peanut butter and butter until smooth!
  • Sweeten it up!
  • Egg and vanilla
  • Yes, you should use a separate bowl, but I hate extra dishes
  • Chop it up or use chocolate chips!
  • Almost there!
  • Fold it in
  • Chill it first!
  • Complete!

Looking for other baking inspiration? Check out all these sweet recipes on my baking page!

Soft Double Chocolate Peanut Butter Cookies

With a dough reminiscent of brownie batter, you'd never guess that this cookie is sweetened with honey! Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • ¼ cup butter softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream together the butter and peanut butter.
  • Add honey and stir until combined.
  • Add egg and vanilla. Stir until smooth.
  • In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
  • Add chocolate chips and fold in.
  • Chill the dough for 10-15 minutes before baking.
  • Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
  • Bake for 8-9 minutes, until just firm to touch.
Keyword chocolate, chocolate and peanut butter, cookie recipe, Honey, peanut butter, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm My Soul Lentil Soup

A girl can do a lot with a cast iron Dutch oven (this one is from The Lodge is my favorite) and a wooden spoon. If I had to keep just two kitchen “gadgets,” those would be it. If you take a gander at my cooking page, you’ll see that I simply adore soup of all kinds and a cast iron Dutch oven is a must if you’re a soup lover. Classics like chicken noodle and a kitchen sink vegetable soup (Check out that recipe, it’s a pantry item soup that’s just to die for!) are my go to, but I’ve been trying to branch out as well.

When COVID hit, I found myself cooking more and feeling inspired to try new ingredients. I picked up lentils and gave them a try. First, I made a salad. It was okay. Went to lentil “meatballs” and it got better. Finally, I tried a warm my soul lentil soup, and I was sold. It was so easy to put together, filling, delicious, and easy on the pocketbook. What’s not to like, right?

Your Ingredients

  • 2-3 tablespoons olive oil ⁠
  • 1 onion, chopped⁠
  • 3 carrots, diced⁠
  • 3 celery stalks, diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt, undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1 1/2 tablespoon paprika ⁠
  • pepper, to taste⁠

Your Steps to Warm Your Soul Lentil Soup 

In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic. Saute until soft, about 8 minutes. Stir in remaining ingredients. 

Raise the temperature to medium-high and heat the mixture to a boil. Lower the temperature to a simmer. Cook for 35-40 minutes, until the lentils are cooked through. 

Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it. 

Check the salt and pepper, adding more to taste. Ultimately, you can serve it immediately or allow to cool and eat later in the week (yay for meal prep!)

This one is such a simple one, lots of pictures aren’t needed. I mean, check the directions. We have about 4 directions 🙂

Warm My Belly Lentil Soup

Filling and full of flavor, this warm my soul lentil soup is perfect for those nights you want to go meat free but want to have a full tummy!
Print Recipe Pin Recipe
Servings 6 people

Ingredients
  

  • 2-3 tablespoons olive oil ⁠
  • 1 onion chopped⁠
  • 3 carrots diced⁠
  • 3 celery stalks diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1/2 tablespoon paprika ⁠
  • pepper to taste⁠

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic.
  • Saute until soft, about 8 minutes.
  • Stir in remaining ingredients.
  • Raise the temperature to medium-high and heat the mixture to a boil.
  • Lower the temperature to a simmer and cover. Cook for 35-40 minutes, until the lentils are cooked through.
  • Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
Tried this recipe?Let us know how it was!

JessLeave a comment

Salty and Sweet Puppy Chow

My very first memory of puppy chow comes from junior high family and consumer education class. I am certain all the upperclassmen knew and perhaps helped schedule puppy chow day as they found all the kids who made it and immediately requested that they share it. It’s one of those oh so simple, yet delightful treats for that I will always had the ingredients on hand. Then a friend shared that she added pretzels to hers for a salty and sweet puppy chow and oh man, it’s a game changer. Add pretzels, dry roasted peanuts, and Chex cereal to your shopping lists friends. This is a must for a quick sweet treat!

Your Ingredients

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup creamy peanut butter 
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar, divided

Your Steps to Salty and Sweet Puppy Chow

In a large container (that has a cover. I love these containers for all things Chex and also for my sourdough bread baking), combine the cereal, pretzels, and roasted peanuts. Set aside. In a microwave safe container, contain chocolate chips, creamy peanut butter, and butter. Microwave on high for 90 seconds, stirring after 60 seconds. Once smooth, stir in vanilla. Pour chocolate mixture over the cereal mixture and stir well. Allow to cool for 5-10 minutes. Sprinkle with 1 cup powdered sugar. Cover the container and shake and shake and shake some more. You may need to stir it a bit to break it apart from the side, but sure as heck don’t dirty another bowl or container here.

Once fully coated, allow to cool for 5-10 more minutes. Add remaining powered sugar and shake once more. Now, in theory, you should spread this out on a cookie sheet and allow to cool completely to room temperature. In theory. But I am seriously against making extra dirty dishes. I avoid it at all costs. If you are like me, simply stir it every 10-15 minutes to allow it to cool all the way through.

  • Break up the pretzels, but don’t destroy them completely
  • Smooth and velvety chocolate and peanut butter!
  • Drizzle over the cereal!
  • Stir, but don’t stop here!
  • Fully coated cereal!
  • Good luck having this last more than 48 hours!

Looking to bake something else to satisfy your sweet tooth? Maybe check out my baking page for information! Click the button below!

Baking

Tools of the Trade

I seriously dig these containers. I use them for all sorts of things in our kitchen. Baked sourdough bread? Throw it in a container. Mixing my bread together? Put it in a container. Making Chex Mix or Puppy Chow? It goes into these containers!

Salty and Sweet Puppy Chow

Two great pairings: salty and sweet and chocolate and peanut butter come together in this twist on a familiar recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup peanut butter
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar

Instructions
 

  • In a large container with a lid, combine cereal, pretzels, and peanuts.
  • Combine chocolate chips, peanut butter, and butter in a microwave safe container. Microwave for 90 seconds, stirring after 60 seconds. Heat until smooth. Stir in vanilla.
  • Pour chocolate mixture over the cereal mixture. Stir until coated completely. Allow to rest 5-10 minutes.
  • Add 1 cup of powdered sugar, cover and shake until fully coated. Allow to rest an additional 5-10 minutes.
  • Add remaining powdered sugar. Cover and shake once more.
  • Spread on a baking sheet and allow to fully cool before returning to the airtight container.
Keyword chocolate, dessert, holiday treats, no bake, peanut butter, salty and sweet, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Kielbasa and Quinoa Vegetable Skillet

The scene: It’s 5 o’clock and you still have no idea what’s for dinner, but you know you don’t want to cave to the temptation of take out or the quick rotisserie chicken from the local grocery store. You know that life? It was mine just recently. I was coming home from a training to teach cycling (Eeee!) and hadn’t a clue what was for dinner. Enter this delightful little diddy: Kielbasa and Quinoa Skillet. 

You guys know me…I sneak all the extra vegetables into a meal. And this one is full of about 5 cups of them. You get all the color with broccoli, tomatoes, and corn. Quinoa provides a nice little base, and the kielbasa has the spices mixed in already so you only need a little garlic, some salt, and some pepper. Best yet? It comes together in under 30 minutes! Winning on all the fronts. 

Ready to get cooking? I sure am! 

Your Ingredients 

  • ¾ cup dry quinoa 
  • 1 ½ cups chicken stock (or water will do!)
  • 2 teaspoons minced garlic 
  • 1 tablespoon olive oil 
  • 1 kielbasa, sliced
  • 3 ½ cups broccoli, chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes, drained and salt free
  • 1 cup frozen corn
  • Salt, pepper, and red pepper flakes, to taste

Your Steps to Kielbasa and Quinoa Skillet

In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes. 

Meanwhile, heat olive oil in a large pan over medium heat. Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa. Cook for 5 minutes over medium heat. Stir in the tomatoes and cook an additional 4 minutes. Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. 

Yup. That’s it. A complete dinner in truly 20 minutes. Does it get any better than that? And yes, it seems short on spices, but the kielbasa will give it all it needs. And the color? It’s dreamy. A definite recipe to add to your rotation. 

  • broccoli
    Don’t throw out the stems! They are just as good!
  • kielbasa slices
    Slice up the kielbasa uncooked.
  • Cutting board picture
    The color is starting to come together.
  • All the color
    Eat the rainbow!
  • Cooked quinoa
    Quinoa should be finished about when you are ready to mix it in!
  • Almost done cooking
    Almost there!
  • Finished bowl
    Let’s eat!

Interested in planning out some other meals? Check out my cooking page for all sorts of soups, bakes, and more! Click here!

Finished bowl

Kielbasa and Quinoa Vegetable Skillet

Kielbasa and Quinoa Skillet: Eight ingredients, full of color, and comes together in under 30 minutes. This complete dinner is perfect for any weeknight!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • ¾ cup dry quinoa
  • 1 ½ cups chicken stock or water will do!
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 1 kielbasa sliced
  • 3 ½ cups broccoli chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes drained and salt free
  • 1 cup frozen corn
  • Salt pepper, and red pepper flakes, to taste

Instructions
 

  • In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes.
  • Meanwhile, heat olive oil in a large pan over medium heat.
  • Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa.
  • Cook for 5 minutes over medium heat.
  • Stir in the tomatoes and cook an additional 4 minutes.
  • Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. Serve.
Keyword kielbasa, quinoa, skillet, vegetables
Tried this recipe?Let us know how it was!

Jess7 Comments

Oven Roasted Yukon Gold Fries

Isn’t it funny how us humans like to ruin a good for you food by adding all the extras? You know, dipping vegetables in ranch, making broccoli and cauliflower in a heavily processed cheese sauce, or frying up the potato. Now don’t get me wrong, it’s 100% great to indulge in all the extras from time to time, but I have always felt like it negates the benefits of the “good for you” food. Sometimes though, you find a way to indulge without the extras. Case in point: These delicious oven roasted Yukon Gold fries. 

Potatoes get such a bad rap because we like to add all the extras. But seriously, they are packed full of nutrients, contain antioxidants, are filling, and super versatile. Check out more information on the potato here if you don’t believe me 😉 

These oven roasted Yukon Gold fries come together in 5 minutes (big win!), use simple ingredients are are sure to have on hand at home, and they rival any favorite restaurant fry out there. Better yet, they are baked with olive oil rather than fried. Huge win, am I right? Now let’s get baking! You have a dinner to make!

Your ingredients:

  • 3 Yukon Gold potatoes (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or more, to taste)
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Your steps to the perfect oven baked Yukon Gold potato

Preheat the oven to 425 degrees. Slice your potatoes such that you end up with 1/2 inch slices. Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest. Lay with a cut side down onto a greased baking sheet. (Don’t skip the cooking spray on the sheet. The potatoes will stick if you do). Sprinkle cheese on top. I like to check my salt and parsley amounts here as well. Sprinkle a little more if you missed a few spots when tossing. Bake in the bottom half of your oven at 425 for 20-30 minutes. They will come out creamy and delicious without frying. 

That’s it! Easy peasy right? Now pair them with a great grill food (chicken breasts, burgers, you name it!) and as my father would say, “You have something going :)”

sliced potatoes
Cut them up just like so!
toss with olive oil
Toss with a little olive oil.
season with salt and parsley
Season them up!
spread cut side down
Spread them out!
bake it up
Bake…
french fries served!
and serve! So creamy and delicious!

Looking for other great side dish ideas? Check out my cooking page by clicking below!

cooking
french fries served!

Oven Roasted Yukon Gold Potatoes

These oven roasted fries come together in about 5 minutes and definitely rival any favorite restaurant fry out there with just a few simple on hand ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 3 Yukon Gold potatoes about 1 pound
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or more, to taste
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Instructions
 

  • Preheat the oven to 425 degrees.
  • Slice potatoes such that you end up with 1/2 in slices.
  • Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest.
  • Lay with a cut side down onto a greased baking sheet.
  • Sprinkle cheese on top. Check salt and parsley and sprinkle a little more if you missed a few spots when tossing.
  • Bake in the bottom half of your oven at 425 for 20-30 minutes.

Notes

Don’t skip the cooking spray on the sheet. The potatoes will stick if you do.
Keyword baked fries, french fries, homemade fries, oven fries, Potatoes, roasted potatoes, Yukon Gold
Tried this recipe?Let us know how it was!

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Check out some of my favorites below!

Jess2 Comments

Lemon Rosemary Shortbread Cookies: Little Sweet, Little Savory

I know what you’re thinking, “Rosemary? In a cookie?” But yes, these lemon rosemary shortbread cookies are the type of cookies that make your tastebuds rejoice simply because they such a unique combination of flavors!

I’m a sucker for rosemary. Once I discovered the herb as a college student in a wild rice pilaf my mom started to make as a staple potluck dish, my world was changed.

I always search for places to add it, try recipes that all for it, and you can bet when I go out and find it listed on a fancy drink menu or in a sweet dish, I am intrigued. I almost always give it a try!

Recently, I saw rosemary in a shortbread cookie at a local restaurant. I gave it a try, and LOVED the flavor of a lemon-rosemary shortbread. It was light and buttery and just that hint of herb was a pleasant surprise. I had to try to duplicate it, and I think I did a bang up job (as my dad would say ). I hope you take a step outside your flavor comfort zone and try these sweet and savory lemon rosemary shortbread cookies.

Your ingredients:

  • 1/2 cup butter, softened (I let mine sit on the counter for a number of hours)
  • 1/2 cup powdered sugar
  • zest from 1/3 of a lemon
  • 1/2 tablespoon lemon juice (I freshly squeezed it)
  • 1/4 teaspoon ground rosemary
  • 1/2 tablespoon honey
  • 1 cup all purpose flour

Your Steps for Lemon Rosemary Shortbread Cookies

Preheat the oven to 325 degrees. In a medium bowl, cream together the butter and powdered sugar well. To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well. Stir in flour until combined. I like small, bite sized cookies, so I rolled about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet. You choose your size.

Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick. Bake for 9-11 minutes, or until just starting to get golden brown on the edges. Let cool for 2 minutes on the cookie sheet before removing to cool. Shortbread cookies are best a few days later, but I bet you won’t be able to stop enjoying these! (This is a small batch recipe, making about 20 cookies)

  • soft butter creamed with sugar
    Make sure your butter is super soft for easy creaming.
  • Mix it together!
    Get the rest of those ingredients in there!
  • cookie balls
    I kind of love rows of perfect cookies.
  • flatten them up
    Flatten those guys!
  • cookies with lemon
    Sweet with a little savory. Yum.


cookies with lemon

Lemon Rosemary Shortbread Cookies

Lemon and rosemary pair together in these sweet and savory lemon rosemary shortbread cookies that will melt in your mouth and leave you wanting more!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup powdered sugar
  • zest from 1/3 of a lemon
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon ground rosemary
  • 1/2 tablespoon honey
  • 1 cup all purpose flour

Instructions
 

  • Preheat the oven to 325 degrees.
  • In a medium bowl, cream together the butter and powdered sugar well.
  • To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well.
  • Stir in flour until combined.
  • Roll about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet.
  • Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick.
  • Bake for 9-11 minutes, or until just starting to get golden brown on the edges.
  • Let cool for 2 minutes on the cookie sheet before removing to cool.
Keyword Cookies, lemon, lemon cookies, rosemary, Shortbread
Tried this recipe?Let us know how it was!

Looking for other baking recipes? Check out my baking page by clicking the link below!

Baking

JessLeave a comment
Minestrone Soup Cover Photo

Thick and Hearty Italian Minestrone Soup

Welcome to that strange time between New Year’s and Christmas. For some, this is a time to continue to reflect, rest, and reset. Others are continuing to indulge in the leftover cookies, cocktails, and creations from meals. Yet others are feeling sluggish from the over indulgent food, ready to workout and eat right. Do you live in the eat right category? Then man, have I got a nutrient dense, delicious recipe for you in this Minestrone Soup. 

I usually live a little in each school of life this week. I love the cookies (oh man, I am all about the ginger snaps this year!). As a school teacher, I want to reset before we hit January and cabin fever. But I am also a big fitness gal, so I am focused on my goals set for the year, whether that be in instructing barre or hitting my 1000th mile of running (Christmas Eve Eve baby!). 

I try to enjoy all the good foods of the holidays in moderation. Seriously, they only come around once a year, it’s okay to enjoy them!  But man, after a holiday get together or two, my body is screaming at me, “Get back to the usual diet Jess!” That usually means adding 2-3 more servings of fruits and veggies, cutting back on the meat intake, and skipping the wine for a week or two. 

I love that soup can be made for a small army and tastes just as good (or better!) in the days that follow as it did the day you put it together. Measurements are mere suggestions. I don’t know that you can break a soup (besides the occasional over pour of pasta or pepper). This Minestrone Soup fits all the bills: its filling, comforting, and full of nutrient dense food to keep your body happy. 

Your Ingredients

  • 1-2 tablespoons olive oil 
  • 2 cups chopped carrots (about 3 large)
  • 1 ½ cups chopped celery (about 3 stalks)
  • 1 ½ cups diced onion (about 2 yellow onions)
  • ½ tablespoon minced garlic 
  • 1 teaspoon dried basil 
  • 1 teaspoon dried oregano 
  • ¾ teaspoon fennel seed 
  • ¼ teaspoon caraway seed 
  • ¾ teaspoon pepper 
  • 2 ½ cups diced zucchini, skin on
  • 2 15 ounce cans diced tomatoes, undrained
  • 6 cups beef broth
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 4 cups chopped kale, ribs removed 
  • 1 cup orzo (or small pasta of your choice)
  • ¼ cup grated or fresh parmesan 

Your Steps to Fulfilling Minestrone Soup 

In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften. 

To soften vegetables, add zucchini and tomatoes. Cook an additional 5 minutes. Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically. 

Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo. Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve! Note: This will thicken over time. You may want to have some additional beef broth on hand if you don’t dig a stew and plan on eating it over the next few days.

Classic cutting board picture. Because why not?!
Saute and season. One of my favorite smells.
Zucchini and tomatoes to up the veggie game.
Kale and broth. Looking thin now, but once the orzo is added it will be perfect.
Kettle of beauty. Dang good.

Tools of the Trade

I truly believe every home kitchen needs a selection of good cast iron pans. We cook everything in them, from corn bread to chicken, from sourdough bread to soups and stews. They can go from stove top to oven and create beautiful food. I also love flexible cutting boards. I am telling you, if you don’t have some, check them out! Finally, this beef broth base is ALWAYS in my kitchen. I can’t imagine cooking without it.

Thick and Hearty Italian Minestrone Soup

Over twelve cups of vegetables combine with beans and orzo in this thick and hearty Minestrone Soup. Perfect for a "clean out the fridge" or winter night meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 12

Equipment

Ingredients
  

  • 1-2 tablespoons olive oil
  • 2 cups chopped carrots about 3 large
  • 1 ½ cups chopped celery about 3 stalks
  • 1 ½ cups diced onion about 2 yellow onions
  • ½ tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon fennel seed
  • ¼ teaspoon caraway seed
  • ¾ teaspoon pepper
  • 2 ½ cups diced zucchini skin on
  • 2 15 ounce cans diced tomatoes undrained
  • 6 cups beef broth
  • 1 15 ounce can cannellini beans drained and rinsed
  • 1 15 ounce can red kidney beans drained and rinsed
  • 4 cups chopped kale ribs removed
  • 1 cup orzo or small pasta of your choice

Instructions
 

  • In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.
  • To softened vegetables, add zucchini and tomatoes. Cook an additional 5 minutes.
  • Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.
  • Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo.
  • Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve!

Notes

This soup will thicken over time. You may want to have an extra cup or so of beef broth handy if you don’t love a thick stew and plan on eating it over a few days.
Keyword Italian, minestrone, soups and stews
Tried this recipe?Let us know how it was!

Looking for other great soups?

Check out the links below!

JessLeave a comment

Fiesta-Role Black Bean and Sweet Potato Hash

I don’t know about you, but after Thanksgiving, I found myself looking at about 17 pounds of leftover turkey. Our little family of four did Thanksgiving on our own, but my husband couldn’t find a turkey breast when he did the shopping, so he of course came home with a 20 pound bird. Life, right? A few days later, I was inspired to play with the white meat and try some different recipes. From that inspiration, I created a delightful Mexican casserole. But the name? I wasn’t sure. For now, we shall enjoy a play on words and call it “Fiesta-role Sweet Potato and Black Bean Hash”. 

I loved the simplicity of this recipe with my cooked, leftover turkey. And truly, if you wanted to go vegetarian, the cooked turkey or chicken could be left out and it would still be delicious. I didn’t have to plan ahead as I had some homemade enchilada sauce in the freezer and everything else were “on hand” ingredients at our home. Don’t get me wrong, sweet potatoes haven’t always been on hand, but man, I have fallen hard for them since COVID hit. If you have only ever eaten them at Thanksgiving, covered in all the sweet goodness, I recommend giving them a try roasted or as fries. They are dang good. 

Ready to get cooking and having an “I’ll have seconds or thirds” kind of meal? The kind you think you’ll have all sorts of leftovers, but then the family devours it? Let’s do it! 

Your Ingredients

  • ½ tablespoon olive oil 
  • 1 cup diced sweet potato
  • ½ cup diced onion 
  • 1 15 ounce can diced tomatoes, undrained 
  • 1 15 ounce can low sodium black beans, rinsed and drained
  • 2 cups diced cooked chicken or turkey 
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese (I used a taco blend. Cheddar would be great too!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper 

Your Steps to Sweet Potato and Black Bean Hash

If you don’t have cooked rice on hand, begin with cooking rice according to directions on package. Rice is a great side dish you can customize throughout the week, so may I recommend cooking extra and storing it in the fridge for later meals? 🙂 

While rice is cooking, add olive oil to a large skillet, heating over medium-high heat. Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften. Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well. Spoon into a 9×13 casserole dish. Cover with cheese. Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect. Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions. 

  • sweet potatoes
    Dice up the sweet potatoes!
  • onions and sweet potatoes
    Cook just until soft.
  • casserole ingredients
    Mix it up and season it up!
  • colors in the pan
    Check out all those colors. My favorite!
  • add the cheese
    And ALL the cheese.
  • baked to perfection
    Your family will be asking for seconds. And thirds.

Looking for other Dinner Inspiration? Check out my cooking page below!

Cooking

Tools of the Trade

A kitchen isn’t complete with a few pieces of Pyrex!

I adore flexible cutting boards of all kinds. In fact, they are essentially all I use!

While I am generally a wooden spoon kinda gal, I am starting to love my silicone spatulas when I cooking. Give them a try!

baked to perfection

Fiesta-role Black Bean and Sweet Potato Hash

Leftover roast chicken or turkey? Feeling some Mexican? Throw together this delicious black bean and sweet potato hash for a different take on casserole!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • ½ tablespoon olive oil
  • 1 cup diced sweet potato
  • ½ cup diced onion
  • 1 15 ounce can diced tomatoes undrained
  • 1 15 ounce can low sodium black beans rinsed and drained
  • 2 cups diced cooked chicken or turkey
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese I used a taco blend. Cheddar would be great too!
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • If you don’t have cooked rice on hand, begin with cooking rice according to directions on the package. Set aside until ready to mix in with the remaining ingredients.
  • While rice is cooking, add olive oil to a large skillet, heating over medium-high heat.
  • Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften.
  • Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well.
  • Spoon into a 9×13 casserole dish. Cover with cheese.
  • Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect.
  • Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.
Keyword black beans, casserole, Mexican, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment

For the Holidays Cranberry Apple Preserves

“Tis the season for cranberries, right? Now if you ask me, any season is cranberry season. But right now, fresh, whole cranberries are fully stocked at all the grocery stores, just yearning to create something delicious in your kitchen. I know Thanksgiving is over, but that doesn’t mean your time with cranberries needs to be. Give these cranberry apple preserves a try! 

One of my favorite things about living in Wisconsin is that all things cranberry are readily available. I thought that was standard in all states. I was telling a friend in Texas how much I adore cranberry wine (I am not a fancy wine girl, clearly). Her response was, “THEY MAKE CRANBERRY WINE?!” Yup, they do. And it’s delish. If you’re interested, check out Door Peninsula Winery (I love their Cranbernet) or Three Lakes Winery (I love…all their wine. All of it.) They even ship to lots of states! 

I will buy anything cranberry related. Add some citrus, and I am in heaven. So this cranberry apple preserve recipe is a great one. It has all the deliciousness of a well prepared cranberry sauce while being the consistency of jam. Can you go wrong?! Even if you aren’t a typical canner, you can do this recipe. 

Before we Start, The supplies

This cranberry apple preserves recipe will result in approximately seven 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise  

Your Ingredients

  • 24 ounces whole cranberries, rinsed and picked through 
  • 3 apples, cored, peeled and diced
  • 1 clementine orange, chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water 
  • ⅓ cup honey 

Your Steps to Cranberry Apple Preserves 

To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium heat. 

You will also need to wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe). I typically do this while my preserves are just starting to cook down. Wash rings, lids, and jars. Place jars in the rack in the canner, elevated above the water. This will keep them warm. Follow directions for your specific lids. I typically wash and place in simmering water on the stove. 

Now, begin to prepare the jam. Combine all ingredients in a large saucepan. Bring to a boil over a high heat, stirring until the sugar dissolves. Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees). Once temperature is reached, remove from heat. (Note: It takes some time to reach this temperature. But it will go from 214 degrees to done quicker than you expect. Just watch the temperature closely)

Time to Can!

Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with a damp cloth, add lids and adjust band to fingertip tight. Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover. Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store. Any jars that did not seal can be stored in the refrigerator. 

  • cranberries
    Ruby red cranberries. So fun!
  • apples and oranges
    Apples and oranges…that’s it!
  • sugar and cranberries
    Sugar and cranberries is simply beautiful, isn’t it?
  • cooking down
    Cooking down!
  • supplies
    Be prepared to ladle. I call it “go time!”
  • sourdough and jam
    Check the color. Isn’t it gorgeous?!

Tools of the Trade

Not a Canner (…yet)? 

You can 100% complete this recipe and store it in the refrigerator. Fill the jars with hot jam, wipe, adjust lid and ring. Allow to cool before storing in the refrigerator. Since you will likely get about 7 jars of jam, I would recommend cutting the recipe in half. 

Ready to can and preserve more?

Check out my pages for canning and preserving for other inspiration below:

Canning and Preserving
sourdough and jam

Cranberry Apple Preserves

As the weather gets cooler, cranberries become a tasty, tart treat. These preserves are sure to make your taste buds dance with the combination of cranberry, apple, and orange.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Waterbath 15 minutes
Servings 12

Equipment

Ingredients
  

  • 24 ounces whole cranberries rinsed and picked through
  • 3 apples cored, peeled and diced
  • 1 mandrin orange chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water
  • ⅓ cup honey

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.
  • Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).
  • Now, begin to prepare the jam. Combine all ingredients in a large saucepan.
  • Bring to a boil over a high heat, stirring until the sugar dissolves.
  • Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).
  • Once temperature is reached, remove from heat.
  • Ladle hot preserves into hot jars, leaving ¼ inch headspace.
  • Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.
  • Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.
  • Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.

Notes

Any jars that did not seal can be stored in the refrigerator.
Tried this recipe?Let us know how it was!

JessLeave a comment

A Sugar Cookie to Write Home About

Holidays and baking. They go hand in hand, don’t they? I don’t know what it is about the holiday season, but it seems to bring out the baker in all of us. Maybe it’s the fact that we have less daylight, and we need to do something with our evenings. Maybe it’s because it’s chilly outside and we would just like to warm up the house a little with a preheated oven. Or maybe it’s simply that we are in the giving spirit and we love to show our family and friends we love them with delicious food. I know I can check yes to all those boxes. Because of this, we all need a great sugar cookie recipe in our back pocket. Guess what? I’ve got you covered 😉 

This sugar cookie recipe has been my go to for years and years. My sister in law claims it’s the only cookie that comes close to her mother’s recipe. My aunt makes special requests for these at all holidays. And my dad. He’s a health nut, but can’t say no to a perfectly baked sugar cookie. It warms my heart just thinking of him. 

I am leaving you here with simply the sugar cookie recipe. How you decorate is up to you. Me? I am a light glaze made with almond extract kind of gal. But others live in the school of thought that they love a regular frosting. Or perhaps you add sprinkles before baking and that’s it. Either way, you will have an amazing base of a sugar cookie to add to your cookie tray. 

Oh, and one more thing: This recipe doubles nicely! I’ll leave you will the smaller batch recipe and let you decide if you need to double it (you probably will want to 😉 )

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • 1 teaspoon almond extract
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Your Steps 

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness. Cut using cookie cutters. Place cookies on ungreased cookie sheets. 

Bake 6-8 minutes, until the edges are just about to brown. Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.

Cream it
Cream the butter and sugar!
Eggs and almond extract
Eggs and almond extract!
dry ingredients!
Add the dry ingredients!
Chill it up!
Chill it up!
Roll it out!
Roll it out!
Bake it up!
Bake it up!
Yum!
…and yum!

Looking for other baking treats? Check out my baking page below!

Baking

Tools of the Trade

These are some of my favorite tools in the kitchen!

Yum!

A Sugar Cookie to Write Home About

Sugar Cookies: the quintessential holiday baking treat! You're seven ingredients and a few hours from the best sugar cookie you'll ever eat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Rest Time 3 hours
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs and almond extract. Beat until well combined.
  • Stir in flour, baking powder, and salt.
  • Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees.
  • On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness.
  • Cut using cookie cutters. Place cookies on ungreased cookie sheets.
  • Bake 6-8 minutes, until the edges are just about to brown.
  • Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.
Keyword baking, Cookies, holiday treats, sugar cookies
Tried this recipe?Let us know how it was!

Looking for other cookie inspiration?

Check out one of the recipes below!

JessLeave a comment