gf cookies for breakfast {recipe}

My dad has been known to eat cookies, pasta, pizza and even hamburgers for breakfast. Some of his genes were passed down to me {lucky lady} and I, too, like cold pizza and cookies for breakfast. Nowadays, I try to ‘healthify’ my eating habits {most of the time} and make healthy versions of the refined sugary foods I love for my family and me. Don’t get me wrong, I still can’t say no to a chocolate donut when presented with the opportunity to devour. These Breakfast Cookies are delicious and I don’t need to feel guilty having one or two, or four of these babies for breakfast.

breakfast cookies_jsorelle

Breakfast Cookie
recipe adapted from Sally’s Baking Addiction
makes 15-20 cookies

Ingredients
2 cups gf quick cooking oats
1/2 tsp salt
1 egg
1/2 tsp vanilla
1 tsp cinnamon
1 cup peanut butter
1/4 cup honey
1/4 cup almond butter
1 large banana, mashed
1/2 raw and shelled pumpkin seeds
1/4 cup ground flaxseed
1/2 cup dark chocolate chips or raisins {I made with the chocolate}

Bake it, girl
Combine all ingredients except chocolate chips or raisins in a medium bowl and use a mixer to blend well.
Add the chips or raisins and stir.
Line a cookie sheet with parchment paper. Grab a very large tablespoon size dough and place on cookie sheet. The cookies will not spread, so shape dough like an already cooked cookie.
Bake  at 325 degrees for 16 minutes or until the bottom is golden brown.

These are healthy and nutritious, and these moms {us} are giving you and your kids permission to indulge in cookies for breakfast!

breakfast cookies_jsorelle

{images via j. sorelle}

peach fruit nachos {recipe}

peach fruit nachos_jsorelle

Peaches are abundant and a fave at our local Farmer’s Market this summer. Marscapone cheese has been a favorite around our house too. Combine the two, and its pure decadence. This would make for a great dessert for the last summer BBQ on the calendar.

Peach Fruit Nachos
Ingredients:

Cinnamon-Sugar Candy Pecans, chopped {follow this recipe…it’s so so good. Save the leftovers for a sweet snack}
2 peaches
2 tablespoons butter
8 oz container Marscapone cheese
3 tablespoons sugar
1/2 tsp cinnamon
1-2 tablespoons honey
Puff Pastry or Pillsbury Crescent Roll

How To:
Bake Cinnamon Sugar Candy Pecans according to these instructions. I rubbed off all the excess sugar once the pecans baked, and then chopped the pecans for these nachos.
Roll out the Puff Pastry or Crescent Roll dough. Press in the seams {if any} and then cut into triangle-shaped chips.
Place the chips on the baking sheet, brush the top of each of them with butter, along with 1/4-1/2 tsp sprinkling of cinnamon and sugar mix, then bake according to packaging instructions.
Combine the Marscapone cheese with the honey and mix well.
Cut the skin off the peach and chop into small pieces.
Once cool, top with a large scoop of the Marscapone mixture, peaches and pecans.
If you feel extra sweet, drizzle with melted chocolate.
Devour.

peach fruit nachos_jsorelleblog

peach fruit nachos_jsorelle

peach fruit nachos_jsorelle

peach fruit nachos_jsorelle

{images via j. sorelle and adorable banner from The Banner Shoppe}

beware the frozen heart

frozen hearts popsicle_jsorelle

If your little princess {or prince} is still into Frozen, or at least knows about the movie Frozen {and reference to a frozen heart}…or knows every word to every song like my kids, this is the perfect summer time treat for them. Frozen Heart Popsicles.

Frozen Heart Popsicles
6-8 servings

You’ll Need
Wilton Petite Silicone Cavity Heart Pan

Muffin pan
cupcake liners
wooden popsicle sticks
grape juice
1/2 cup frozen blueberries
1.5 cup greek yogurt
5 strawberries
1 tablespoon honey
1/2 tsp vanilla extract
1 banana

How To
Pour grape juice into the heart mold and freeze for several hours.
Once the hearts are frozen, make the popsicle mix. Add the ingredients {banana, strawberry, honey, vanilla, blueberry and yogurt} in a blender and mix well. If you have a favorite shake or other shake recipe with healthy ingredients, anything will work.
Place cupcake liners inside the muffin pan.
Place a frozen heart in the middle of each lined muffin cavity, and then pour popsicle mix over it. Fill it 3/4 to full.
Place the muffin pan in the freezer. After 1 hour, or until popsicles are semi-frozen, place a wooden popsicle stick inside each cavity {not all the way to the bottom, but 3/4 down}.
Wait until the popsicles are completely frozen, then remove the muffin pan from the freezer. After a couple of minutes, you can remove the popsicles. You may need a knife to help you ‘pop’ them out of the tray. Then, remove the liner.
Enjoy!

frozen heart popsicles_jsorelle

frozen heart popsicles_jsorelle

frozen heart popsicles_jsorelle

frozen heart popsicles_jsorelle

{images via j. sorelle}

there’s something about mary

bloody mary recipe_jsorelle

There’s something about a Bloody Mary. So, so good. It’s a tradition that we cheers with a Bloody Mary in hand at my grandma and grandpa’s Easter celebration. My incredibly cool aunt Marti is our volunteer bartender {it’s on her resume from her college days}, and she is good y’all! I asked her to share her delish Bloody Mary recipe with us because I was craving one and honestly hers in the best, and she kindly obliged. So, either start the FAC early with one of these this evening…or start the day off good with one tomorrow. She sent a bonus recipe for another cocktail too, so we’ll share soon.

bloody mary recipe_jsorelle

Bloody Mary Recipe
recipe by cool aunt Marti
servings: good for one Bloody Mary

You’ll Need
1 shot vodka (if you want it stronger, 2 is ok and good quality vodka Kettle One or Absolut is recommended)
5 dashes of worcestershire sauce
3-4 shakes pepper
3 shakes celery salt
1/4 cup pickle juice
ice
Tabasco to taste {5 dashes tasted good}
Fill the glass with tomato juice {ends up being about 1 cup} and mix!

 Note: You can always add more tabasco or picked juice. And, aunt Marti recommends preparing it in a shake glass so you can shake and mix well. Garnish with salt around the rim and of course, add a pickle, pepperocini or celery.
bloody mary ingredients_jsorelle
bloody mary recipe_jsorelle
{images via j. sorelle}

 

sugar cookie cup {recipe}

sugar cookie cups_jsorelle
I’ve been craving sugar cookies lately. And, when I crave something, I have to make it. I had absolutely no time today to make it and had way more important items on the to do list, but when a girl craves some sugar, a girl needs some sugar. So, the kids and I baked today…and I’m really glad I did because it was delicious. And, the perfect summer treat. The entire family loved it…and I still have 2 leftover for breakfast.

sugar cookie cups_jsorelle

Sugar Cookie Cups
yield about 14-16 cups

Sugar Cookie Ingredients
1 stick + 3 tablespoons butter
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons whole milk
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoons salt

Cheesecake Filling Ingredients
1 8oz package of softened cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla

How To
Cream the butter, sugar and vanilla together in a medium bowl.
Then, add the egg and milk, and blend again.
In a separate bowl, add all the dry ingredients including flour, baking powder and salt.
Combine the dry ingredients with the creamed butter/sugar/vanilla/egg/milk mixture and blend until fully combined.
Form the dough into a large semi-flat pancake in between wax paper and freeze for 20 minutes.
Set the oven to 350 degrees.
Coat a cupcake pan with non-stick cooking spray.
Grab a handful of dough {about 2 tablespoons} and press the dough in the bottom of each muffin cavity. Fill the cavity about 1/2 way up the sides, forming a cup shape. Make sure the sides are not too think, as it will begin to fill your ‘cup shape’
Bake for 12-15 minutes.
Remove from the oven and allow to cool. If the centers filled in too much, just use a spoon or the end of a tablespoon to press the center back down.
Add about a tablespoon of the yummy cheesecake filling to each cookie.
Top with bright and delicious fruit.

sugar cookie cups_jsorelle

sugar cookie cups_jsorelle
sugar cookie cups_jsorelle
{images via j. sorelle}