Chocolate Protein Waffles {30 Minutes}

Happy Friday, which means it is almost the weekend.  Yay!  The weekends, hopefully when you aren't running out to the soccer fields or baseball diamonds, are full of lazy mornings, waffles, pancakes, and basically more than just a protein shake or bowl of cereal.  

I love the weekends, and I love waffles.  It doesn't hurt that I have an awesome Texas shaped waffle iron.  Who wouldn't want to cook waffles with this awesome iron?!   

I love a good light and fluffy waffle, but I also love eating healthy.  This Chocolate Protein Waffle is a great compromise.  I can feel good about eating these healthier waffles packed with protein, and I can still enjoy a fun weekend breakfast.

It doesn't hurt that these waffles are quick and easy to make.  It's all a win.  

Chocolate Protein Waffles
Recipe: Alohamora adapted from Flavcity
Active Time: 10 minutes
Inactive Time: 20 minutes
Servings: 4-6

Ingredients: 
1 c. flour
3 Tbsp cocoa
1 tsp baking powder
1/2 tsp salt
2 eggs
2 Tbsp sugar
2 Tbsp butter, melted
1 tsp vanilla
1 c. chocolate protein shake 
or
 2 scoops chocolate protein shake powder and 10 oz milk/almond milk mixed together

Directions: 

1. Begin heating up your waffle iron. 
2. In a medium bowl mix the flour, cocoa, baking powder, and salt together.  Form a well in the middle. 
3. In a cup or small bowl mix the eggs and sugar together.  Pour the egg mixture into the well. 
4. Add the butter and vanilla to the well. 
5. Add the protein shake.  If you are using protein powder, mix the powder and milk/almond milk together before adding it to the well in the medium bowl. 
6. Mix everything together until mostly smooth.  You may have a few clumps still. 
7. Spray the heated waffle iron with a cooking spray and pour about 1/4 cup, or more depending on your waffle iron size and cook until your desired level.
8. Enjoy!  
9. Serve the waffles hot with butter, syrup, whipping cream, or whatever toppings you desire.  
10. Store waffles in the refrigerator in a Ziploc bag or airtight container.  I also store the waffles in the freezer in a Ziploc bag and take 1 waffle out at a time and cook it in the toaster.
11. Frozen protein waffles make the weekday mornings go a lot smoother.   

Happy Chocolate Protein Waffle eating!

Homemade Strawberry Rhubarb Pie

I grew up with two large rhubarb plants growing in our backyard garden in Colorado.  These plants were amazing and resilient to the cold winter months or our lack of watering during the rest of the year.  Somehow, these rhubarb plants just grew no matter we did, and I unfortunately did not take advantage of this abundance of rhubarb.   

Now, that I live in Arizona, and we learned that we couldn't keep a rhubarb plant alive for long enough to produce edible fruit.  The summer months are brutal and you have to keep rhubarb going for 2 years before you can enjoy it.  Therefore, I have to buy rhubarb now; it's a sad story b/c it is not always available.  

However, every time I see rhubarb at the grocery store I buy a few stalks, chop them up, and freeze them.  Then when I really want to surprise my husband I pull out the rhubarb and make his absolute favorite pie ever.  

Strawberry Rhubarb Pie is pretty much the best pie flavor ever.  This homemade, from scratch version, is the best of the best.  No joke.   

This recipe was passed on to me from my Gma, who was honestly the absolute best pie maker known to mankind.  Seriously, this is no exaggeration.  I am fully aware that every kid thinks their grandma is the best, but mine really was.  

You will definitely want to pin, share, bookmark, print, and/or save this recipe for the next time you can get your hands on some rhubarb.  It's amazing!

Use this super simple from scratch pie crust recipe, or buy a crust from the store to make this strawberry rhubarb deliciousness.  

Strawberry Rhubarb Pie
Recipe: Alohamora slightly adapted from GmaJ
Active Time: 40 minutes
Inactive Time: 40 minutes + cooling time
Servings: 1 9-10 inch pie

Ingredients: 

4 c. rhubarb, cut in 1/2 in slices
1 c. sugar
2 c. strawberries, diced
1/4 tsp salt
3 Tbsp tapioca
1/2 Tbsp water
1 two-crust pie crust

Directions: 

1. Preheat oven to 425 degrees. 
2. In a medium bowl mix the top six (all of the ingredients except the crust) ingredients together.  You can use frozen or fresh strawberries, but if you use frozen strawberries with sugar you will not need as much sugar.  If you strawberries and/or rhubarb is frozen you will use a little less water.     
3. Let the pie filling sit while you make the crust.  I think this crust is so so easy to make, but you can use any crust recipe you prefer. 
4. Prepare your pie pan, and lay the uncooked bottom pie crust layer on the bottom of the pie.  I prefer to use a deep dish pie pan.
5. Pour the filling into the prepared pie pan. 
6. Lay your top crust layer on top of the pie, seal the edges, and vent the top crust with a sharp knife in whatever design you desire.
7. Bake your pie at 425 degrees for 30-40 minutes.  For the majority of the baking time I like to use one of these cheap crust protectors; they are awesome!  
8. Let the pie cool until you are ready to serve.  The pie tastes delicious cold, like my husband prefers, or warm for dessert or even breakfast. :)  
9. Enjoy! 
10. Store leftovers on the counter or in the fridge covered.  

Happy Amazingly Delicious Homemade Strawberry Rhubarb Pie eating! 

Rosemary Balsamic Crock-Pot Chicken {Healthy} {Gluten Free} {Dairy Free}

Sometimes you have those days where no matter how good your intentions were for dinner you end up eating cereal for dinner.  Sometimes life is busy and cereal is the best you got.  

Yesterday was one of those days for me.  Yesterday, I decided selling our couch was a good idea all while dealing with two active kiddos and a teething cranky needy baby.  On the plus, I did end up selling our couch; however,  I didn't end up making those salads I had planned for dinner.  We ended up having microwave nachos and guacamole.  

Personally, I'm probably the only one that missed that delicious salad, and my kids think nachos and an empty room to jump and roll over the pillows is the best thing ever.

Had I thought selling a couch with a needy baby was going to consume my entire day I would've thrown this in the crock-pot.  Then we all would be happy.   

This Rosemary Balsamic Chicken in the Crock-Pot/Slow-Cooker is for all of your ridiculous crazy days where you want to still eat healthy but can't fuss with dinner.  

This crock-pot chicken is gluten free, diary free, nut free, healthy, diet friendly... and yet with all of those I promise it is so very delicious.  The sweet balsamic vinegar flavor is pretty much amazing, and you must make this chicken soon.

Throw this in the crock-pot in the morning then roast up some Balsamic Roasted Broccoli and some Creamy Quinoa when you get home for one filling, flavorful, and easy to make meal.

Rosemary Balsamic Crock-Pot Chicken
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 3+ hours
Servings: 6-8

Ingredients: 
1 1/2 lbs chicken, frozen or thawed
3 cloves garlic, minced
3/4 tsp rosemary, dried
3/4 c. balsamic vinegar
Dash salt/pepper

Directions: 

1. Spray the inside bowl of a crock-pot or slow-cooker with a cooking spray. 
2. Throw all of the ingredients into the crock-pot.  The chicken can be frozen or thawed.  At this point you can toss all of the ingredients in a gallon zip-lock bag if you want to make this a freezer meal.  
3. Cook the chicken on High for 2-3 hours, or on Low for 4-5 hours.  If the chicken is frozen cook for longer.  This chicken will be fine cooking on Low for longer periods of time (aka if you are gone all day at work).  It will also be fine, and won't dry out if you cook it and then leave it on Warm until you are ready to eat.
4. When the chicken is cooked use two forks to shred it and turn the crock-pot to Low or Warm to cook for at least 30 minutes. 
5. Enjoy!
6. Store leftovers in the refrigerator.  Tomorrow I'm giving you a tasty casserole recipe to use up any of your leftovers.  

Happy Healthy and Simple Rosemary Balsamic Chicken eating!



   

The BEST Peanut Butter Frosting- Light and Creamy

I'm a huge fan of this moist chocolate cupcake and creamy peanut butter frosting recipe.  I love the amazing chocolate peanut butter flavors, and I love that this recipe makes a small 6 inch double layer cake, or 12 cupcakes.  

I'm a big fan of sweets and treats, but I don't need 24 cupcakes every time I make them, and cake/cupcakes are always best fresh.  Therefore, this small recipe is absolutely perfect.  

Basically, I LOVE this recipe... absolutely and completely.  It makes the perfect amount, and it is the perfect chocolate cake recipe with the perfect frosting.  

For those gluten free friends, I've made this recipe using gluten free flour and it tastes equally delicious. 

The BEST Peanut Butter Frosting (and 12 Chocolate Cupcakes)
Recipe: Alohamora and Cupcake recipe from Elma (my sister's friend)
Active Time: 7 minutes for the Frosting, and 20 minutes for the Cupcakes
Inactive Time: 30 minutes
Servings: 12 cupcakes or 6 inch double layer cupcake. 

Ingredients: 

For the Cake: 

3/4 c. sugar

6 Tbsp oil

1 egg

1 c. all purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

3/4 c. boiling water

1 tsp vanilla extract

PB Frosting:

1 c. powdered sugar

1 c. peanut butter, creamy

5 Tbsp butter, softened

3/4 tsp vanilla extract

1/4 tsp salt

1/3 c. heavy cream

Directions: 

1. Preheat oven to 325 degrees.  Place 12 cupcake liners in a muffin tin, or grease and flour (I use a combine spray like Bakers) two 6 x 2 inch round cake pans well.
2. In a large bowl or a stand mixer add your first three cake ingredients and mix it on low until well combined. 
3. Add your flour, cocoa, baking soda, and salt in that order on top of your sugar mixture.  On low, mix it all together until it is well combined.  It will seem somewhat dry to you. 
4. With your mixer on low slowly pour in the boiling water.  You may need to use a spatula halfway through the mixing to make sure the water is combining with all of the cake mixture.  It will appear quite soupy at this point.    
5. Finally, add the vanilla and mix until well combined.
6. Using a large cookie scoop to fill your 12 cupcakes, or evenly distribute the cake batter between the two prepared 6 x 2 inch pans.  Bake the cupcakes at 325 for 19-24 minutes (19 was my magic number), or bake the 6 inch cake for 25-30 minutes (25 minutes was my magic number) or until a toothpick comes out clean.
7. When the cupcakes are done take it out and let it cool completely before frosting. 
8. For the frosting: In a stand mixer mix the first five ingredients (everything except the heavy cream) on low until it is light and creamy scraping the bowl as necessary. 
9. Add the heavy cream to the frosting and mix it on high for 3-5 minutes until it is light and smooth. 
10. Frost the cupcakes as you choose.  I think frosting cupcakes is easiest and quickest with a tip and bag, but you can go old school like my mom usually did.  This recipe makes enough frosting for a 6 inch cake as well. 
11. Enjoy! 
12. Store cupcakes or cake leftovers in the fridge or on the counter in a sealed container.  
13. This cake and frosting recipe freezes well.  I like to make this recipe using my gluten free flour and freeze it in pieces to take out and enjoy as I please.  

Happy absolutely delicious and the very best Peanut Butter Frosting and Chocolate Cupcakes! 

Grandma's Oatmeal Cookies

My grandma made the most amazing pies.  Seriously, her banana cream pies were heavenly.  Though to be completely honest, everything my grandma made tasted amazing.  Her sandwiches would taste like the best sandwiches you've ever had.  Even her Fig Newtons tasted better.  Everything tastes better at Grandma's house.  

My grandma passed away just over 4 years ago.  I still miss her and think of her often.  The other day I was thinking about her (b/c she had Thyroid surgery too) and decided it would be fun to make her oatmeal cookies to send to my grandpa, uncle, and my mom just for fun.  

Grandma's Oatmeal Cookies were the only cookies (besides pie crust cookies) she would make, and she made them a couple times a year.  Luckily, my uncle hooked me up with her recipe a few years ago.

Every time I make these cookies, or even see them, I think of my grandma, and it is a happy thought.  Are there any recipes you have that remind you of loved ones?   

Grandma's Oatmeal Cookies are old school cookies.  They have amazing flavor (the raisin water helps with that) and they stay moist and cake like for days.  Plus, they freeze well too. 

My grandma wasn't a fan of chocolate, like my husband (weird huh?) and so these raisin oatmeal cookies were just her treat.  The maraschino cherry on top just screams grandma to me, but they also give it a good flavor and appearance as well.

Definitely make these cookies for a cake like aka old school oatmeal cookie.  They are delicious!  

Surprisingly, even my grandpa has said my Grandma Oatmeal Cookies are somehow better than Grandma's version.  I'm not sure how that is possibly since I use her recipe, but... I'll take it!

Grandma's Oatmeal Cookies- Old School, Cake Like Cookies

Recipe: Alohamora slightly adapted from my Grandma

Active Time: 35 minutes

Inactive Time: 35 minutes

Servings: 2 1/2 dozen large cookies

Ingredients:

1 1/2 c. seedless raisins

1/2 c. shortening, butter flavored

1 c. sugar

2 eggs, large

2 1/4 c. flour

1/2 tsp salt

1/2 c. milk

1 1/2 tsp baking soda

1/2 c. raisin water

1 tsp vanilla

2 1/2 c. oats, rolled or quick

1 (10 oz) jar maraschino cherries with cherries cut in half

1 c. chopped nuts (optional)

Directions: 

1. Wash raisins and put them in a small pot.  Wash them by covering the raisins with water, stirring them around, and then dumping the water out.  Repeat this a couple of times. Washing raisins is a lot like rinsing/washing rice. 
2. Cover the raisins with enough water to make the water at least 1/2 inch above the raisins. 
3. Bring the raisins to a boil and simmer the raisins for 20 minutes. 
4. Remove raisins from heat and allow them to cool.  Pour out the raisin water into a small cup or Pyrex measuring cup.  You need 1/2 c. of raisin water.  If you don't have enough raisin water add tap water to the raisin water to make your one half cup. 
5. Preheat oven to 385 degrees and line your cookie sheets with parchment paper or a silicone baking mat. 
6. In a large bowl or stand mixer cream the shortening and sugar together. 
7. Add the eggs one at time mixing between each addition.
8. Add the cooled raisins to the batter and mix until just combined.  
9. Add the flour and salt and stir until everything is just combined. 
10. Add the milk and stir until it's just combined. 
11. Add the baking soda to the raisin water and stir until soda is dissolved.
12. Add the raisin water/baking soda mixture to the dough and mix until just combined. 
13. Add vanilla to the dough and mix until just combined. 
14. Finally add the oats to the batter and mix it until it is just combined. 
15. If you are adding nuts to the cookies throw them in at this point and stir until just combined. 
16. When everything is combined using a large spoon drop spoonfuls onto the prepared cookie sheets. 
17. Add half of a maraschino cherry to the top center of each cookie.  
18. Bake at 385 degrees for 8-12 minutes until the cookie is no longer doughy and appears golden brown on the edges. 
19. Let cookies cool for 5-10 minutes before moving them to a cooling rack. 
20. Store cookies in an airtight container or freeze them until you are ready to enjoy the cookies. 
21. Enjoy! 

Happy Grandma's Oatmeal Cookie eating!  

World's Greatest Sugar Cookies- Drop Them or Roll Them

When I lived in Denver I had a friend who said his sister in-law had the World's Greatest Sugar Cookie Recipe. I figured he was exaggerating, but I felt it was necessary I find out for myself.  I am all about thorough research when it comes to desserts.   

After a ridiculous number of bakings I can attest that this sugar cookie recipe really is the best.  These cookies are easy to make, they stay soft for days, and you can roll them out to use the millions of cookie cutters you own and frost them, or you can drop them on the sheet in balls and cover them in sugar colored sprinkles to make them fast.  

These cookies are incredibly versatile and have the best sugar cookie flavor.  They really are the World's Greatest Sugar Cookie Recipe.  

I've been lucky enough to have this recipe for 7 years.  Shortly after I received the recipe from that friend he moved.  I now only know what is going on in his life through Facebook.  Isn't that the case with so many "friends?"  However, just a couple years ago my family was enjoying a weekend away in the mountains of Arizona.  The church congregation we went to on vacation was actually the home congregation for my friends sister in-law aka the one that originated the recipe.  She actually spoke in church that day, and it was as a result of her name being on the program that I was able to put a face to the recipe. 

Such a small and funny world sometimes.

World's Greatest Sugar Cookies

Recipe: Alohamora slightly adapted from Whitney McAdams

Active Time: 35-40 minutes

Inactive Time: 1 1/2- 2 hours

Servings: 3-4 dozen depending on the size of the cookie

Ingredients: 

1 c. butter, softened

2 c. sugar

2 eggs

2 tsp vanilla

1 c. sour cream

1 tsp baking soda

2 tsp baking powder

5 c. flour

cookie cutters (optional)

sugar colored sprinkles (optional)

Directions: 

1. Preheat oven to 350 degrees if doing drop sugar cookies, aka the ones in the picture.
2. Line 2 cookie sheets/pans with silicone baking mat or parchment paper if you have them. 
3. In a large bowl or stand mixer cream the butter and sugar together until light and fluffy. 
4. Add the eggs one at a time mixing between each addition. 
5. Add the vanilla
6. In a small bowl mix the sour cream and baking soda together. Then add the sour cream mixture to the large bowl with the butter/sugar mixture. 
7. Add the baking powder and then finally the flour mixing until everything is just combined.  
8. If you are going to use cookie cutters and roll out the dough you will need to cover your bowl that has the dough and refrigerate it for 1 hour. 
9. Then roll out your dough to 1/4 to 1/2 inch, cut your shapes, and then place them on your prepared pan.
10. Bake your cookies at 325 for 8-10 minutes.  I'm usually closer to the 10 minute mark if the cookies are large and/or thick. 
11. Allow the cookies to cool completely before frosting them with a buttercream or cream cheese frosting.  
12. If you are going the speed route and do not want to put your dough in the fridge use a large spoon to scoop out dough approximately 1 1/2 tablespoons large.  
13. Use your hands to roll the dough into tighter balls and then flatten the cookie with the heal of your hand. 
14. If you want to add sugar colored candy to your cookies roll them in the sugar sprinkles or use a spoon to drizzle them over cookies.  
15. Bake your dropped sugar cookies aka the round soft sugar cookies at 325 degree for 8-10 minutes.  However, my dropped cookies are closer to 8 minutes. 
16. You don't want to over bake the cookies. 
17. After the baked cookies have cooled for a few minutes place the cookies on a cooling rack to cool completely before frosting.
18. Dropped cookies aka cookies that are circular shaped can be eaten right away.
19. Store leftovers in an airtight container for 3-5 days.
20. This is a great cookie dough that can be made ahead, frozen, then baked 
21. Enjoy! 

Happy World's Greatest Sugar Cookie eating and baking! 

      

White Chocolate and Craisins Oatmeal Cookies

I had a friend give me these cookies several months ago.  My 2 year old son kept stealing the cookies from the plate when I wasn't looking.  How are 2 year olds so sneaky? Seriously!

My son stole all but 2 bites of the plate of cookies.  However, from those 2 bites I knew I needed the recipe.  My son's habits confirmed that we needed the recipe.    

I mean, the cookies are amazing!  I usually don't even want to waste calories on something unless it has chocolate (dark or milk) in it, but these were an exception.

My husband refers to these White Chocolate and Craisins Oatmeal Cookies as crack.  They are way to addicting and ridiculously good.  

I feel the Craisins aka dried cranberries are very festive and perfect for the Holidays/Christmas.  However, let me just say the Craisins do not limit you to making them solely at this time of year.  The flavors are classic, and these cookies taste amazing no matter what time of year you make them.  

If you are looking for convenience these cookies freeze well.  Bake them when you have time, throw them in the freezer after they've cooled, and pull them out when you are ready.  However, don't be surprised if they get eaten straight from the freezer.  It's been known to happen in more than one household.  

White Chocolate and Craisins Oatmeal Cookies

Recipe: Alohamora slightly adapted from Kristine/Tiare

Active Time: 45 minutes

Inactive Time: 20 minutes

Servings: Almost 4 dozen with the medium scoop

Ingredients: 

1 c. butter, softened

1 c. sugar

1 c. brown sugar, packed

1 tsp vanilla

2 eggs

2 1/2 c. oatmeal

2 c. flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1 c. white chocolate chips

1 c. Craisins aka dried cranberries

1/4 c. sugar

1/2 tsp cinnamon

Directions: 

1. Preheat oven to 350 degrees and line a cookie sheet/baking pan with a silicone baking mat or parchment paper. 
2. In a large bowl or a stand mixer cream the butter and sugars together until they are light and fluffy.  
3. Add the vanilla and eggs one at a time stirring/mixing between each addition. 
4. Add in order the oatmeal, flour, salt, baking powder, and baking soda.  Mix the dry ingredients into the butter mixture until just combined.  The dough is a stickier/wetter dough.  
5. Add the white chocolate chips and the Craisins to the dough and mix until just combined.  If you over mix the dough your cookies will have a tougher texture.  
6. Using a medium scoop or a spoon place balls of dough approximately 1 1/2 tablespoons in size on your prepared pan leaving enough room for the cookies to spread out.
7. The cookies are naturally flatter cookies, however, if you would want cookies that are a bit more round you need to roll your cookie dough into tighter balls. 
8. In a small bowl or ramekin stir to combine your remaining sugar and cinnamon.  This is where the cookies resemble snickerdoodles to a lot of people. 
9. Roll you cookie dough balls in the cinnamon and sugar mixture. 
10. Finally, bake at 350 degrees for 8-10 minutes or until cookies are golden in appearance. 
11. Serve your cookies warm or cooled.  Milk is optional. 
12. Store your cookies in an airtight container for 3 days.  The cookies do harden quicker than other cookies, but that is the nature of the cookie. 
13. If you want to freeze your cookies allow them to cool completely before placing them in a ziplock bag (freezer is preferred) with as little air as possible. 
14. The cookies can freeze for up to 2 months. 
15. Enjoy!     

Happy White Chocolate Oatmeal Craisins Cookie eating! A scrumptious cookie for a non-chocolate. 

Actually THIN CRUST Homemade Pizza and Sauce

I'm going to be honest with you, and it may shock some of you.  I've never been a huge pizza fan.  The thick crust is far more carbs and calories than I would like, and the greasy cheese on top just hurts my stomach and makes me feel less than fabulous.

However, once in a blue moon I will be okay with eating pizza.  It's usually when I am pregnant.  Out of the three pregnancies my husband has got to go get pizza two times.  Poor guy.   

Now, we rarely go out to eat pizza, but ever since I found this Actually Thin Crust Homemade Pizza and Sauce recipe we have had pizza almost once a week.  

My husband has been in heaven, and I've actually enjoyed eating pizza.  It's a win-win situation for everyone.   

Can I also say that sun-dried tomatoes and bacon is amazing as toppings?  Throw some pineapple in there and a mixture of mozarella and cheddar cheese and it is downright delicious.  Yummy! 

Now, about this recipe.  There are many recipes that claim to be thin crust, but they aren't.  This pizza crust recipe is Actually Thin Crust.  It has a crisp to it, and I absolutely LOVE it!  

The Homemade Pizza Sauce is pretty much banging, and the best homemade sauce.  Seriously, it is so easy and the recipe makes enough for 3 pizzas; therefore I make a batch and freeze two containers for future pizza making.  Again, it's a win-win.  

All around, this Actually Thin Crust Homemade Pizza and Sauce recipe is delicious and depending on your toppings could be quite healthy pizza.  When I asked my husband which recipe I should share with you all today he insisted on this one; he said I needed to get this recipe out for the world to enjoy.  

Thin Crust Pizza and Sauce

Recipe: Alohamora slightly adapted from I don't remember and I'm so so sad I don't :(

Active Time: 20 minutes

Inactive Time: 10 minutes

Servings: 1, 12-14 inch thin crust pizza, and sauce for 3 pizzas.

Ingredients: 
For the Thin Crust Pizza Dough:
6 Tbsp warm water 
1/2 tsp active-dry or instant yeast 
1 c. flour, unbleached 
3/4 tsp salt 
1/2 Tbsp cornmeal

For the Pizza Sauce: 
1 can (15 oz) Italian stewed tomatoes
2 cloves garlic, minced
1 tsp balsamic vinegar
1/2 tsp olive oil
4 small leaves fresh basil (can use dried)
Salt and pepper to taste

Toppings:
mozzarella, cheddar cheese, or whatever cheese you like
red onions, sun dried tomatoes, pineapple
bacon, sausage, pepperoni
whatever you prefer

Directions: 

1. Preheat oven to 500 degrees or as hot as your oven will go. 
2. In a small bowl, combine the warm water (not too hot) and yeast.  Stir with a fork to dissolve yeast.  It will look like a tan soupy mixture. 
3. Add the flour and salt to the bowl and mix it all to form a mostly smooth dough. 
4. Place a little flour on your counter and place your dough on top with any loose flour from the bowl..  
5. Knead the dough with the heal of your hands until the flour is incorporated and the dough is smooth and elastic.  If the dough is sticking to your hands or the counter add about a teaspoon of flour at a time until the dough is smooth, moist, and elastic. 
6. If you are not needing to make the pizza right away, aka you have a little time, you can leave your dough on the counter, place your bowl on top, and let it rise.  You can also refrigerate your dough for up to 3 days if you'd like. 
7. Tear off a large piece of parchment paper, at least 16-18 inches, and place it on your table.  Place a 1/2 tablespoon of cornmeal on the paper and gently spread it around. 
8. If you don't have time to let the pizza rise you can begin stretching out the dough with your hands and form a large disk/circle.   
9. Place your stretched dough on the parchment paper, and use a rolling pin to make it a truly thin crust pizza (1/4 inch thick or less) working from the middle out.  If the dough shrinks back a little let the dough rest for a few minutes and then continue rolling it out. 
10. Place your parchment paper with the stretched out dough on a large cookie sheet (without a raised edge) or a pizza stone.  You will be removing the paper midway through your cooking so you need a flat surface to easily remove the paper. 
11. To make your sauce, place your tomatoes, garlic, balsamic vinegar, olive oil, basil and salt and pepper in a blender or a bowl for your immersion blender.  
12. Blend the sauce ingredients until smooth. 
13. Evenly divide the sauce among 3 small containers.  Place two of the sauces in the fridge. 
14. Spoon the remaining sauce onto your prepared pizza dough beginning in the center of the pizza and use the back of a spoon to spread the sauce out to the edges. 
15. Place your pizza toppings on top of the sauce.  I like to start with a little layer of cheese and then throw on the meat, peppers, pineapple, etc toppings and finish it with some more cheese. 
16. Place your pizza in the oven at 500 degrees for 5 minutes.  Pull the pizza out, and then using a spatula remove the parchment paper from under the pizza and discard the paper.
17. Rotate the pizza and bake for another 3-5 minutes until the crust is golden-brown and the cheese is toasty and melted. 
18. Remove the pizza the from the oven and let it cool for a few minutes before cutting and serving. 
19. Enjoy!

Happy Actually THIN CRUST Homemade PIZZA and Sauce eating! It's amazing, and give the sun-dried tomatoes a try sometime.

Double Chocolate Banana Bread Bites

I'm a big fan of super ripe aka over ripe bananas.  Not necessarily to eat, but to bake with.  I actually buy more bananas than we can eat so I can bake with them.  My Gma's Banana Bread is delicious, and my MIL's banana muffins are basically cupcakes.  I do love those recipes, but I am also a somewhat, okay BIG, fan of chocolate.  

I had some perfect over ripe bananas the other day, and I was craving some chocolate as well.

These Double Chocolate Banana Bread Bites were just the ticket and absolutely delicious.  They are full of chocolate goodness including dark, bitter, or semi-sweet chips, and they have bananas i them so they are totally kosher for breakfast.  

I also love this recipe in bite size form as well for it's easy to grab as you go out the door nature, but you can make this bread into loaf pans as well.

My son could not keep his hands off of these bites.  They were the perfect size for little hands  and mouths to devour.

Double Chocolate Banana Bread Bites/Loaf

Recipe: Alohamora slightly adapted from SmittenKitchen

Active Time: 20 minutes
Inactive Time: 15-60 minutes
Servings: 24 mini muffin bites, 2 8x4 loafs, or 1 9x5 loaf

Ingredients: 
3 ripe bananas, mashed (just over 1 cup) 
1/2 c. butter, melted
3/4 c. brown sugar
1 egg, large
1 1/2 tsp vanilla
1/2 c. cocoa
1 c. flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1 c. bitter or semi-sweet chips

Ingredients: 

1. Preheat oven to 325 degrees and grease and flour your pan(s).   You can use 1 mini-muffin pan, 1 9x5 loaf pan, or 2 8x4 loaf pans. 
2. In a medium to large bowl mix the mashed bananas and butter together.  I like to use the same fork I mashed the bananas with to mix the two together well.  
3. Add the sugar, egg, and vanilla one at a time mixing well between each addition.  
4. Add the dry ingredients (cocoa, flour, baking soda, and salt) to the bowl and stir to combine everything.  If you like the cinnamon chocolate combination add it as well.  It's delicious for the cinnamon chocolate people in the world.  
5. Finally, stir in the chocolate chips. 
6. Evenly distribute your batter into the pan of your choice.  
7. Bake at 325 until a toothpick comes out of the center clean.  
8. Bake a 24 mini-muffin tin for 15-20 minutes; 18 minutes was my magic number.  
9. Bake your 8x4 loaf pans for 30-35 minutes.  
10. Bake your 9x5 loaf pan for 50-60 minutes. 
11. Remove the pan(s) when done and allow it to cool for 20 minutes before inverting the loaf(s) or removing the muffin bites onto a cooling rack. 
12. Enjoy!
13. Store leftovers in an airtight container for up to a week if they last that long.  These bites and bread freeze well as well. 

  Happy Double Chocolate Banana Bread/Bites eating for breakfast, lunch, snack, dinner, or dessert.



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