Homemade Chai Latte
My daughter came downstairs tonight because she couldn’t sleep and she asked for some warm milk. I also know she loves chai lattes, because she steals mine alllll the time. I wanted to make her something warming, like a chai latte, but without any caffeine. Chai lattes are also one of my little guilty pleasures. Michael usually orders me one (Thanks, COVID!) from Starbucks after my run on Sundays. I may never need to order one again!! This is seriously YUMMY!! It hits all the craving, warming, comforting spots that you look for in a chai latte.
Seriously. Try this.
Enjoy!
Homemade Chai Latte
Ingredients
- 2 cups almond milk Or milk of choice
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 tablespoons maple syrup
Instructions
- In a small saucepan over medium-high heat, combine the almond milk, cinnamon, ginger, cloves, and maple syrup. Whisk to combine, stirring regularly until the mixture is piping hot.
- Leftovers can be stored in an airtight container for up to 4 days in the fridge. You can serve them chilled over ice, or reheat on the stove again.
The BEST Ribs EVER!
I was so excited to eat these that I didn’t focus well enough on taking the perfect picture!! Please just trust me and make these. I have been making these ribs for YEARS. They are fool proof! Honestly, these are a family favourite. My brother-in-law actually showed me how to make these years ago, but in the many, many times I have made them since, I have figured out a step that takes these ribs over the edge!
Look at these beauties! I think pork is my favourite type of meat. I actually get excited when I decide to make anything pork based. It’s just so yummy!! I always make extra when I’m making ribs. For one, who doesn’t like leftover ribs?? Also, I like to warm these up a bit so that the meat is easier to pull off the bone and make pulled pork. Make some coleslaw and you’d never know you’re eating leftovers.
Initially, I was going to call these ‘BBQ’d Ribs’ because you can start and finish these on the BBQ. But, I do find these can be so fall off the bone that in putting them onto the grill to finish them off, you risk losing your rib meat. Sooo not worth it! On a cookie sheet, under the broiler does the same job and it’s much less risky! Also, being able to do these ribs in the oven makes them a year round recipe!
These ribs are so easy. I’ve made as few as 1 rack to as many as 12! The cook time remains the same. I do like to make my own BBQ sauce for these, but I have used store bought in a pinch. If you have a go-to sauce that you like, use it! It will make getting these onto your table that much easier!
There are no real measurements of the spices that I use on these ribs. It really depends on the amount of ribs you are planning to make. You don’t need to be shy with the spices. The ribs can handle it! Don’t be chintzy!!
A few steps are important in making these the BEST Ribs EVER! You gotta cook them on their side. Cut them in half if they don’t fit into your pan. You also must put a generous inch of water in the bottom of your pan. Finally, you need to seal this pan (I use tin foil, but if you have a good lid that can work too) so that no steam can escape!!
BUT! Here’s the BIG secret to making these ribs perfectly fall off the bone. Ready?? Here it is:
After the ribs have cooked for 1.5 hours at 400 degrees F, shut the oven off AND allow the ribs to cool INSIDE THE OVEN as the oven cools down.
I promise you that your ribs will be perfect Every. Single. Time. Do you want to know how I figured this out? I was making ribs one day and I had to leave the house and didn’t feel comfortable leaving them in the oven unattended. So, I shut the oven off and hoped for the best! It was like a mind-blown moment and I’ve been using this technique ever since!
Enjoy these!!
The BEST Ribs EVER!
Equipment
- Pot or bowl with high sides to hold your ribs in the oven
- Tin foil
Ingredients
Spices For the Ribs
- Salt
- Pepper
- Garlic Powder
- Paprika
- Olive Oil
Instructions
Instructions For Searing Ribs
- Heat broiler on high.
- Season both sides of the ribs liberally with each spice.
- Using olive oil, rub the spices into the ribs, ensuring all areas are covered.
- Sear both sides of the ribs for 3-5 minutes.
- Remove from oven.
Cooking Ribs In The Oven
- Preheat oven to 400 degrees F.
- Place ribs on their sides in a pot or bowl with high sides.*
- Fill the bottom of the pot with about 1 inch of water.
- Place an airtight lid on top of your pot or seal completely with tin foil so that no steam can escape.
- Cook for 1 hour and a half.
- Shut the oven off and allow the ribs to cool as the oven cools down.
- Place the ribs on a lined cookie sheet. Smoother, one side at a time with BBQ sauce.
- Broil each side, allowing the BBQ sauce to caramelize.
Notes
Gluten, Dairy, and Egg Free (Vegan) Cookies!
Okay, that’s a big title. But, to just say these are ‘healthy cookies’ isn’t enough. I was definitely a bit skeptical when I was making these. First, the cookie batter was pretty wet, so I thought they were going to flatten like a pancake! I was a bit worried to use my 2 tablespoon scoop for this reason, but I took a chance. I’m glad I did, because the complete opposite happened! They didn’t flatten AT ALL. At first, I was going to call these a ‘smashed’ cookie, because that’s essentially what I did with the first batch, to help flatten them after they came out of the oven. But, smashing a warm cookie with melty chocolate in it also means that you’re going to smoosh the chocolate everywhere. See? Still tasty, but not so pretty.
The original recipe calls for 1/2 cup of EITHER raisins or chocolate chips. I decided to put 1/2 cup of BOTH raisins and chocolate chips. Also, I used my homemade apple sauce in this recipe which has a bit of sugar in it. I didn’t mind. 🙂 But, unsweetened apple sauce would be great, especially since there’s already sweetness from the ripe bananas and raisins….and chocolate chips.
I had 2 of these almost every night after dinner with a tea until they were gone! They really hit the spot. I am loving finding new recipes to use up all of my bananas and this one will be added to my growing rotation!!
Enjoy!
Gluten, Dairy, and Egg Free (Vegan) Cookies!
Ingredients
- 2 mashed ripe bananas
- 1/3 cup apple sauce sweetened or unsweetened will work
- 2 cups quick cooking oats
- 1/4 cup unsweetened almond milk
- 1/2 cup raisins
- 1/2 cup mini chocolate chips original recipe calls for either 1/2 cup of raisins or chocolate chips - use your own discretion
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Using a 2 tablespoon scoop, place cookies onto a parchment or silpat lined baking sheet.
- Bake for 15 - 20 minutes.
- Allow cookies to cool slightly before removing them from the pan.
Blueberry Breakfast Cake with Lemon-Mascarpone Cream
Who wants cake for breakfast?? ME! I confess….I actually made this for dessert the night before. It was tasty, but was meant for breakfast, or actually, brunch, in my opinion. This would be the perfect, beautiful addition to your brunch menu. Imagine how impressed your family and/or guests will be when they see that you baked a cake for brunch! It’s really just one large blueberry muffin. It’s genius, actually.
I’ve made blueberry cakes with frozen blueberries, when the original recipe calls for fresh blueberries, and the cook time increases by over triple the time, in some cases. The moisture from the frozen blueberries throws off the balance of ingredients. Even though this recipe calls for frozen blueberries, it’s really important to allow them to thaw and allow some of the water to escape from the berry itself.
This recipe is unique, in that you don’t ever fold the blueberries into the batter. Pretty smart, actually, because frozen and thawed blueberries become quite mushy and if you did mix them into your batter, it might just turn the cake purple. Which may not be a horrible thing.
Any liquid you see within the blueberries is actually lemon juice. I let these blueberries drain long enough that they didn’t have excess liquid to release. It’s an important step in this recipe to rinse the berries before you let them drain. This will help the thawing process and they won’t all clump together.
The batter for this cake is pretty thick. Once you pour it into your pan, you will need to help smooth it out. It almost has a cookie-like texture to it.
Even though the majority of the blueberries stayed on the top of the cake, enough sunk down to help even things out.
This cake is easy and pairs really well with a nice cup of coffee or tea. I hope that you make this and that you enjoy it as much as we did!
Enjoy!
Blueberry Breakfast Cake with Lemon-Mascarpone Cream
Equipment
- 9 inch Sprinform pan
Ingredients
- 1 cup plus 1 teaspoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter Salted or unsalted will work,
- 1 cup granulated (white) sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 2 cups frozen blueberries, rinsed and drained
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- icing (or powdered) sugar for dusting (optional)
Lemon-Mascarpone Cream
- 1 cup 1 cup mascarpone, at room temperature
- 1/4 cup heavy whipping cream, at room temperature
- 3 teaspoons honey I will add more honey the next time I make this.
- 1 teaspoon vanilla Original recipe calls for 1 vanilla bean, halved lengthwise and scraped. Use this if you have any on hand.
- Zest of 1 lemon
Instructions
Blueberry Cake
- Preheat the oven to 350 degrees F. Lightly butter your pan and dust with flour.
- Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
- Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating until well combined. Beat in the vanilla.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth.
- Spoon the batter into the prepared pan and smooth with a spatula.
- In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
- Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes.
- Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan.
- Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
Lemon-Mascarpone Cream
- In a medium bowl, whisk together the mascarpone and whipping cream until just combined. Fold in the honey, vanilla, and lemon zest.
- To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake.
Roasted Sweet Potato Wedges with Cilantro Yogurt
I’m always looking for new ways to prepare sweet potatoes. I’ve tried so many different ways to bake them, so that they come out tasting fried. But, guess what? They never taste fried when they are baked. What a bummer. I’ve pretty much given up trying. But, I still love sweet potatoes over their white and yellow cousins.
When I saw the sauce for these potatoes, I was definitely intrigued to give them a try! The combination of flavours is different, but works really well together. Also, these can be eaten warm or at room temperature. Bonus! The cinnamon in this recipe adds a warmth to the potatoes that is almost unexpected. I also really like the caramelization that happens the longer you bake these potatoes. The original recipe suggests roasting your potato wedges for 25-30 minutes, but I think they are better roasted for 40-45 minutes, so you can achieve that yummy caramelization. They aren’t burnt, even though they may look it. They are perfect!! You can leave the skin on these beauties! It helps to hold them together.
To sprinkle the cinnamon evenly onto the wedges, I added it into my salt and then mixed the two together.
I find cinnamon can clump when sprinkled on its own and blending these two ingredients together made it easy to distribute them generously over each wedge.
These are a year-round sweet potato recipe. They would pair just as well in the fall with a side of turkey as they would in the summer with a burger.
What is not pictured in the photos is a drizzle of sriracha. It adds a nice kick, but be careful not to add too much. Michael got a mouthful of hot sauce and couldn’t taste much else. Oops! 🙂 I actually made these for a second night in a row last night, and I kept the sriracha off to the side, so that we could add it if we wanted. Michael opted not to add any. It’s really a personal preference if you want to add a bit of heat or not.
The next time I make this recipe, I do think I will serve both the yogurt sauce and the sriracha on the side, so that everyone can control how much of what they want on their potatoes. Leila wasn’t as interested in the sauce, but really loved the sweet potatoes. I had already drizzled all of the sauce all over them and she was bummed about that. I won’t make that mistake twice…or three times.
Enjoy!
Roasted Sweet Potato Wedges with Cilantro Yogurt
Ingredients
- 3/4 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 bunch fresh cilantro, very finely chopped, plus more for serving About 1/2 cup once finely chopped
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 pounds sweet potatoes, cut into 3/4-inch wedges
- 1/4 teaspoon ground cinnamon
- Sriracha, for drizzling (optional)
- 3 tablespoons toasted pine nuts
Instructions
- Preheat oven to 425 degrees F.
- Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a 1/4 teaspoon pepper in a medium bowl and set aside.
- Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt.
- Spread evenly on a sheet pan lined with parchment. Bake for 40 to 45 minutes.*
- Transfer the sweet potatoes to a serving plate, and dollop with the yogurt sauce (serving any remaining on the side), drizzle with sriracha (if using), and sprinkle on the pine nuts and remaining cilantro.
Notes
Marshmallow Cinnamon ‘Buns’
I found this recipe as I was searching what to make for our first Easter dinner in Toronto. This was a bittersweet Easter, not only because of COVID-19 and not being able to be with family, but this was the first holiday without my mom. It was really important to me that this first holiday of ours as a little family be as special as it could be under the circumstances.
The original recipe is called ‘Empty Tomb Rolls’, which felt like a pretty weird title for these. Apparently, the symbolism of a large marshmallow represents the body of Jesus. The crescent roll represents the wrapping of Jesus’ body. The melted butter represents the oils of embalming. The cinnamon/sugar mix represents the spices used to anoint Christ’s body. The oven represents the tomb, and the cavity in the bun (once baked) represents the empty tomb.
Whoa. That’s heavy. That’s a lot of symbolism to put on a glorified cinnamon roll. Symbolism aside, I knew I needed to make this recipe because they are so easy to make!! Plus, my kids are crazy about marshmallows, so I figured they’d be a hit. Being a ‘glorified cinnamon roll’ is not a stretch. The marshmallow in these completely melts away (which is why there is a cavity left inside the bun after it bakes), so it creates an ooey gooey cinnamon sugar mixture. It’s yummy.
The original recipe suggests using large pillsbury crescent rolls. Unless you’re going to use those jumbo marshmallows that I’ve seen in the stores, the regular crescent rolls are fine, if in fact, better. When I used the large sized crescent rolls, I had to cut each triangle of dough in two. It was just an unnecessary step when the regular sized rolls already came in triangles of 8 crescent rolls.
This is what it should look like before you place these in the oven. Don’t forget to spray your muffin tin before placing these rolls inside! The most important step at this point is to make sure you’ve sealed the marshmallow inside the dough as well as possible, or it will leak out all over the place.
Some marshmallow leaked out of a couple of mine, but not terribly. These really puff up, but because there is a hollow cavity on the inside, they may fall as they cool. That’s normal.
Look at all that gooey goodness! The shadow in the second photo makes me sad, but shows the ooey gooeyness so well that I had to include it!
Allow these to cool slightly before eating so that you don’t burn your mouth. I do recommend that if you don’t finish these after the first bake, reheat them before eating them again.
Enjoy!!
Marshmallow Cinnamon 'Buns'
Equipment
- Muffin Tin
Ingredients
- 1 package refrigerated crescent rolls (regular size)
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 8 large marshmallows
- 1/4 cup salted butter, melted
- cooking spray for muffin tin
Instructions
- Separate the crescent rolls into eight triangles.
- Combine the sugar and the cinnamon together in a bowl. Dip each marshmallow into the melted butter, roll into the cinnamon-sugar mixture and place on a crescent roll triangle.
- Pinch dough together around the marshmallow, sealing the edges.
- Dip the tops of each marshmallow wrapped bundle into the remaining butter and then cinnamon-sugar.
- Place sugar side up in greased muffin cups.
- Bake at 375 degrees Fahrenheit for 10 - 15 minutes or until rolls are golden brown.
- Allow to cool slightly.
Instructions:
Chicken Paprikash
This was my first time, not only making this dish, but ever hearing about it. I’m always on the lookout for recipes that my kids will like just as much as my husband and I. The first thing that caught my eye was the inviting colour. Kinda reminded me of a rosé sauce, which my kids like. Ding ding! Then I noticed how saucy it was. I love sauce so much. Doesn’t really matter what it is, I will add extra sauce over top. Don’t even get me started on Chinese Dumplings and Sweet ‘n Sour sauce. I could drink that sauce. It’s my vice! I digress… Anyway, this seemed like a recipe I had to try, if not for those two reasons alone!
The original recipe serves homemade spaetzle on the side. I imagine it’s super yummy, but I didn’t have the time to make it. I was debating between serving this with egg noodles or rice. I think either would be fine, but I’m glad I chose rice. The sauce has an earthiness to it because of the paprika that lends itself better to rice, in my opinion. I also warmed up some naan for my husband and kids to help sop up all the deliciousness. It all worked well together.
I did use less onion than the original recipe suggested because I was worried my kids would detect them and be turned off. But, after making it, this dish can handle the amount of onion suggested because you are almost caramelizing them, so they break down quite a bit and almost dissolve into the sauce. Plus, the sweetness from the onions really lends itself to the great flavours in this dish.
The chicken in this dish is cooked entirely in the sauce, so the meat is so tender and moist. It almost melts in your mouth. I served this with roasted broccoli, only because I had some to use up in the fridge and it was so perfect with this dish!! My daughter referred to the broccoli as ‘broccoli chips’, but that’s for another post…
I used 8 boneless and skinless chicken thighs. I love them so much. I didn’t want to be chintzy. I actually think I’ll use more next time. We didn’t have leftovers! Did you know that chicken thighs contain a vitamin that chicken breasts don’t that can help fight off cancer? My brother did so much research when my mom was sick, trying to find anything to help her beat this horrible disease and chicken thighs were among the suggestions. Interesting! Bring on the chicken thighs!
Give this recipe a try! It may become one of your go-tos! It will be one of mine!
Enjoy!
Chicken Paprikash
Ingredients
- 4 tablespoons butter The original recipe calls for unsalted. I only had salted. Either work.
- 2 medium onions
- kosher salt and pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons paprika The original recipe calls for sweet Hungarian paprika. I just used good ol' regular paprika!
- 1/4 teaspoon cayenne Optional. I did not add this because of my kids.
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/8 teaspoon sugar
- 1 pound skinless boneless chicken thighs cut into small chunks I used 8 thighs and could have added even more to the amount of sauce made.
- 1/4 cup heavy (35%) cream
- 1 tablespoon white wine vinegar
Instructions
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
- Add the garlic, paprika, cayenne (if using) and cook, stirring, until dark red in color, about 2 minutes.
- Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 more minutes.
- Stir in the broth and sugar and cook until the sauce has thickened slightly.
- Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes.
- Stir in the heavy cream and vinegar. Taste and season with salt and pepper.
The Most AMAZING S’mores Popcorn!
This. Popcorn. Is. AMAZING!!! I’m not even sure I need to write anymore. You gotta try this! It’s just soooo good.
I’ve always loved eating marshmallows in their original yummy state and I’ve always loved roasting marshmallows, but not eating them! They just become too rich. So, as much as I’ve always loved making s’mores at the cottage, I usually make them for others. This is different!! The saltiness of the popcorn helps to break up all that heavy sweetness that comes with a traditional s’more. I think my nieces and nephews will go crazy for this popcorn. I can’t wait to make it for them (unless they make it for themselves first!)!
My kids have the same marshmallow gene as me. My son would eat marshmallows all day if I let him. I knew this recipe would be a hit! I bought a bag of Smartfood buttered popcorn to help save me some time. Initially, I was worried that with all the ingredients and the 1/2 cup of butter that is in the mix, that it would be too much, but it was perfect.
You start out by putting all of the dry ingredients into a big bowl like this:
The original recipe calls for semi-sweet chocolate chips. But, milk chocolate and marshmallows are a match made in candy heaven. So, I bought a big Cadbury Dairy Milk chocolate bar and cut it up into chunks. There’s a full bag of popcorn under all that goodness, by the way. 🙂
Enjoy!!
The Most AMAZING S'mores Popcorn!
Equipment
- Candy Thermometer
Ingredients
- 10 cups store-bought popcorn This equals an entire bag of popcorn
- 2 cups mini marshmallows
- 1 cup milk chocolate chunks The original recipe calls for semi-sweet chocolate chips
- 1 1/2 cups lightly crushed graham crackers
- 1 stick or 1/2 cup salted butter The original recipe calls for unsalted butter, but I didn't have any. I cut back on the salt by half a teaspoon.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup corn syrup light or golden will work
- 1/2 teaspoon kosher salt If using unsalted butter, increase salt to 1 teaspoon
- 1/2 teaspoon baking soda
- Cooking oil spray to coat a spatula for stirring mixture
Instructions
- Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or silpat mat.
- Place the popcorn, marshmallows, chocolate chunks and crushed graham crackers in a large bowl; do not combine yet.
- Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
- Continue to boil the sugar, no longer stirring, until it reaches the firm-ball* stage, 245 degrees F. Remove the sugar from the heat and add the salt and baking soda**.
- Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together.
- Spread the mixture evenly over the prepared baking sheet and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes.
- Remove from the oven and let cool at least 20 minutes before eating. Allow the popcorn to sit for about an hour, so that it can set up completely before covering it to store.
Notes
Cacio e Pepe
Have you heard of this pasta? It’s all the craze during quarantine. It’s basically what I make my kids all the time, but with garlic and pepper added. Something about that pepper, though, really takes this dish to the next level. The more you eat it, the more you want it.
We actually watched Ree Drummond (The Pioneer Woman) make this on the Food Network last week! My husband couldn’t stop salivating afterwards and he was determined to make this for lunch the following day.
My daughter has an aversion to pepper or anything that looks remotely like pepper. I put poppy seeds (which taste like nothing) in one of her favourite salads and she struggled to get every bite down because of it! So, he made the kids’ pasta without pepper and then added some to his dish. He gave me a bite and I really didn’t understand why this pasta was so popular. Until I made it myself….
I love my husband, but he missed many marks when making this dish. First, he didn’t reserve enough pasta water. Second, he didn’t make the sauce with butter (he used olive oil – which is fine, but you know….not as flavourful). Third, he didn’t add enough Parmesan cheese. Finally, he added the pepper on top of his pasta, rather than cooking it into the sauce and pasta. Man, no wonder his pasta sucked….errr, I mean, wasn’t great. The kids loved it, though!
Today, I decided to make it for lunch as my husband and the kids were outside gardening all morning. Everyone was happy and both my daughter and my husband went back for seconds!!
Adding the pasta water to this dish is SO VERY IMPORTANT!!!! You need the starch from that water to help bring this sauce together. Otherwise, the flavours won’t cling to the pasta and the dish will taste bland. Also, it’s really important that you grate lots of cheese beforehand. Don’t just grate the cheese over the pasta. You’ll likely not add enough doing it that way. Of course, if you buy pre-grated, then you don’t have to worry! 🙂
Enjoy!
Cacio e Pepe
Ingredients
- 1 pound spaghetti
- 6 tablespoons butter
- 2 cloves garlic, minced
- freshly ground black pepper Add as much as you would like, but consider adding more to this dish than you would normally add to a 'regular' dish.
- 1 1/2 cups parmesan cheese I grated about 2 cups. You can never have too much cheese!
Instructions
- Bring a large pot of water to boil. Add a generous amount of salt before adding the pasta to the pot. Cook until the pasta is al dente, or still has a little bite. Reserve 2 cups of the pasta water.
- Do NOT rinse the pasta!
- Melt 3 tablespoons of the butter in your skillet over medium heat. When the butter is melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. It will seem like a lot of water, but don't worry.
- Grind in a generous amount of pepper.
- Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine.
- Add the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed.
Notes
Skor and Chocolate Chip Cookies
I made these cookies on a whim for Christmas this year and they were so popular, I made another batch for New Year’s Day! I had picked up skor bits and milk chocolate chips when I was buying ingredients for Christmas cookie baking, but had no real plan for them. Thought I would throw the two ingredients together and make a new cookie! How bad can milk chocolate and skor bits be together, right?
The first time I made these, I thought I should’ve added some pecans to help break up all the sweet that is going on in these cookies. but they were so well received, I decided to leave well enough alone. That and two of my nieces are allergic to pecans. But, I still may add those to half the recipe next time to see how they taste.
Enjoy!
Skor and Milk Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 package milk chocolate chips
- 1 package skor bits
Instructions
- Preheat oven to 350 degrees. Cream together butter, sugars, eggs and vanilla. Combine flour, baking powder, baking soda, and salt and add to the butter mixture. Fold in chocolate chips and skor bits.
- With a teaspoon scoop, place cookies on a parchment lined cookie sheet.
- Bake for 10 minutes.
- Cool before removing from cookie sheet.
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