Category Archives: DT.

Red Velvet.

Remember way back when I made these most amazing ever Red Velvet Graham Brownies with Toasted Marshmallows? Yeah, I haven’t forgotten either.

It’s no secret I love to bake, but sometimes I get a bit clever (read: lazy) in the kitchen. Sunday afternoon was no exception. In between dozing on the couch and dozing in the bed, I whipped up a batch of these using a cake mix I’d been staring at for some time.

I’ll admit, I’m the ~~cake snob~~ person that can taste the difference between homemade and a cake mix. No matter what. I’m not really sure at all how to describe the difference, but the cake mix always has a distinct, out-of-a-box taste to me that baking from scratch never has. No disrespect to any of you whose go-to is a mix – who doesn’t love funfetti??? I just prefer making them from scratch.

So on Sunday I decided this “emergencies only” box that had stared me in the face for almost long enough to retire it needed to get used. Thus, I doctored it up and put it to work in the form of Red. Velvet. Cookies. {and I’ll go ahead and admit it now, these cookies SCREAM for Chocolate Chips – and that is one thing my pantry can never seem to keep in stock — like unfortunately, yesterday}

Red Velvet Cookies

1 box red velvet cake mix
2 tablespoons flour
2 eggs
1/2 cup canola oil
1 teaspoon vanilla
Powdered Sugar
1 cup Chocolate Chips!!!!

Preheat oven to 350 degrees. Lightly grease a large baking sheet. In a large bowl, stir together the cake mix and flour until well mixed. Stir in the eggs, oil and vanilla and mix until smooth. Form dough into 1-inch balls and roll in the powdered sugar to coat. Place 2 inches apart on baking sheets and bake 8-10 minutes.

If you are not going to make these, you really need to make these cookies. They’re a pretty close second and much less sticky in your face marshmallow-y – but who would ever complain about that?

{MF Dre}

Oatmeal Raisin Cookies

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Ever since I realized that you actually could make a gluten free cookie that tasted absolutely amazing {try these now} I’ve been experimenting with other recipes to see if I can replicate that moment of ohmygodthesearethebestcookiesever.

I’ve always been a fan of Oatmeal Raisin. I’m the kid that was secretly thrilled when the Chocolate Chip, M&M and Sugar Cookies were taken first and all that remained were the Oatmeal Raisin. It meant that I could probably have two since no one else seemed to want them. It probably also contributed to a little extra love on my playground frame.

Anyway, I did a little experimenting and adapted a favorite Oatmeal Raisin cookie recipe….turns out, it worked! I won’t say they top the PB ones, but they’re pretty darn close.

Oatmeal Raisin Cookies

2 1/4 cups rolled oats
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
pinch salt
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup coconut oil
1 large egg
1 tsp. vanilla extract
3/4 cup raisins

In a blender or food processor, process 1.5 cups rolled oats until finely ground. Pour into a medium-sized bowl along with cornstarch, cinnamon, baking powder, and salt. Set aside.

In a large bowl beat together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in oat mixture until evenly mixed. Stir in chocolate chips and raisins, along with remaining 3/4 cups rolled oats.

Drop cookies 2 inches apart onto parchment lined baking sheets forming into a rough ball shape. Bake at 350ºF for 15-18 minutes, until golden brown on the edges. Makes about 2 dozen.

What’s your favorite kind of cookie?

{MF Dre}

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Links I Love.

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A couple of links I’m loving this week.

These Shark Tooth Earrings bring me back to childhood vacations combing the beach for jingle shells and shark teeth.
As we remodel our home these DIY Bookends are an easy and fun way to put a personal touch on our living room.
Summer’s Almost Here – who wouldn’t want to customize their own beach cruiser
I’ve always believed in morning workouts. Here are 5 Reasons that may convince you to greet the sun.
Ever since my first meal at Son of A Gun, I’ve been dying to recreated their famed Fried Chicken Sandwich.
Pets on Furniture – a Yay or a Nay? I know I have a hard time saying No to the Homies.
Think You’re Overworked? The truth about how much workaholics really work.
I’ve always been a fan of J. Crew. In this Shiny Ponies Video, Jenna Lyons offers up her personal style notes on the perfect pair of shoes.
Another easy DIY for my new living room.

{MF Dre}

Peanut Butter Banana Homie Treats

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After a pretty insanely fun weekend running Ragnar SoCal (more coming on this soon) I returned home exhausted and totally ready to get back to normal life with the family. As I was unpacking, a huge jar of peanut butter was among my remnant supplies from our Ragnar Van which stirred a sudden need to get back in the kitchen to unwind with a little baking. I made these for the Mr. and then decided to make the Homies some homemade dog treats. (top left: Homie Treat Dough, bottom right: Mr. Treat Dough.)

I’ve never done this before – seriously not the dog-mom that thinks her dogs need homemade food — ever. But it was super easy and super fun – and another good way to get rid of some rotten bananas that were starting to blacken in my fridge!

Peanut Butter Banana Dog Treats

1 large ripe banana
1/2 cup natural peanut butter
1/2 cup rolled oats
1/2 cup whole wheat flour

Heat oven to 350ºF. In a medium-sized mixing bowl, mash the banana and peanut butter together, and stir in the oats and whole wheat flour, until well mixed. Roll out dough about 1/2 – 1/4 inch and using a cookie cutter cut out treats. Bake for 20 minutes on a sheet tray lined with parchment paper.
I was hardly about to go overboard and buy dog-themed cookie cutters – so I worked with what I had. Ducks and Circles (Maybe I could call them Tennis balls??).

the good news…they LOVED them. Though I am pretty certain that they like just about ANYTHING ~~I give them~~ that drops on the floor … avocado, dinner scraps, milk spills … socks.

Have you ever made your dogs homemade food? treats?

What are their favorite non-dog food treats?

{MF Dre}

The Weekend Highlights.

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{round two of a crazy hilly trail run up and down and up and down and up and down Westridge Canyon. the good news is that I felt even stronger on these hills than the first time}

{amazed by what $100 can buy at the BCBG Warehouse Sale. 5 pairs of pants, 5 shirts, 1 jacket, 1 Sweater. Yes, seriously.}

{a long overdue manicure & pedicure with one of my favorite colors, Essie Snap Happy}

{the panoramic view of the Mr.’s High School Reunion Saturday night.}

{a little Sunday baking experiment that you must try. must.must.must.}

{MF Dre}

Gluten Free Peanut Butter Cookies

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I think I’m nesting. Ooooh ooooh oooooh oooooh ooooh. Did I really just say that??? Crud. And before the rumors and questions start buzzing..NO..there is no reason for anyone to be on bump alert at this time. I’m trying to create a home out of our new house, creating a place that feels like ours, enjoying my family of 5. Since our contractor has decided to cancel on us the past 3 Saturdays (I’m told this is normal, and to be expected???) I had to do something to make this place feel like a home. The smell of cookies in the oven – easiest way to make house a home.

After the almost peanut butter fiasco last week, of course I had to immediately take action when I got a new jar into the house. The Mr. and I have tried to consume less gluten lately – it is working wonders on BOTH of our stomachs. We’re not officially Gluten Free, just trying to make alternate choices when they are available/taste as good. (and we all know that some of the GF stuff is just plain disgusting) I did a little experiment here – didn’t even tell the Mr. First words out of his mouth after he popped 3 in a row?? Honey? What? Where did these come from? They are m-fing delicious. Yep, that would be me. Our oven. A jar of peanut butter. and more than a handful of chocolate chips.

Gluten Free Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 egg
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees. Combine all ingredients in a bowl and stir until smooth. Roll dough into smooth balls (makes about 24). Place on ungreased cookie sheets, about 1 inch apart. Using a fork, press on dough in two directions to form a crosshatch pattern. Bake 10 minutes.

These lasted about 1 day in our house. Honestly, I’m a bit terrified to make them again knowing what an addiction they could become in our house.

Do you have any great GF recipes?

{MF Dre}

Cinnamon Raison Swirled Sunflower Butter.

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I’m obsessed with Nut Butter. Salted, Unsalted, Creamy, Crunchy. Peanut. Almond. Cashew. oh and cookie butter. With bananas, toast, celery, chocolate chips, pancakes, smoothies, oatmeal, granola, a spoon, you get it.

I won’t even discuss the irony that I would not go near pb&j’s as a kid.

In a pinch the other day I ran out of Peanut Butter. The horror. And had absolutely no intention of leaving the house. So I went pantry diving and got a bit creative in theMFDrekitchen. It was suuuper easy and swirled with a smidge of cinnamon and raisins this is

heaven.on.a.spoon.

Cinnamon Raising Swirled Sunflower Butter

4 cups roasted, unsalted sunflower seeds
1 teaspoon kosher salt
4-5 tablespoons light tasting oil (I prefer coconut oil)
1 tsp agave (optional)
1/2 cup raisins
1 1/2 tbsp cinnamon

Place the roasted sunflower seeds, salt, cinnamon and agave into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl as necessary and continue to process while slowly drizzling in the oil. Blend until the mixture is smooth — about 1 1/2 to 2 minutes. Sprinkle in raisins and pulse until combined. Store Sunflower Butter into an airtight container and store in the refrigerator.

Have you ever made your own nut butter? Do you have a favorite?

{MF Dre}

Crock Pot Rosemary Olive Bread

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For our wedding we were gifted a slow cooker — something I’ve always wanted, but never really known if I’d be the type to put dinner on before leaving for work in the morning. That’s an extra special layer of organization I will likely never be able to tackle. Over the last few weekends I’ve played around with it and yesterday I decided to test out the slow cooker’s skills with Homemade Bread. Bet you never knew you could make BREAD in a crock pot.

easy? check. yummy? check. best bread I’ve ever made (ps – we used to own a bread maker)? pretty darn close.

Crock Pot Rosemary Olive Bread

Ingredients:

3-1/4 cups all-purpose flour
About 1 tablespoon active dry yeast
1-1/4 cups lukewarm water
1/2 cup chopped olives
About 4 tablespoons fresh rosemary, chopped
2 tablespoons extra-virgin olive oil
Dash of salt

Directions:

Preheat oven to 200 degrees F. Leave oven on until right before you need to proof.
To make the dough, mix the yeast, the water, the olive oil and the salt together. Let sit and bubble for about 5 minutes. Add flour and rosemary and stir until fully combined (mixture will be sticky).
Turn the oven off and let sit 2 minutes. Cover the mixing bowl with a damp towel and place in the warm oven. Let dough rise for at least two hours.
Remove towel from the mixing bowl. The dough will be double its size and look very puffy (bubbles are normal).
Once cooled, line a slow cooker with more parchment paper. Place dough in the middle of the paper. Turn the slow cooker on high and let cook for about 1 1/2 – 2 hours, or until dough feels slightly firm and is golden brown on the bottom.
Turn the broiler on. Broil bread for about 5 minutes, or until golden brown.

Slice and enjoy!

Safe to say I’ll be doing this again. I’m already dreaming of Cinnamon Raisin, Brioche, Pumpkin Bread, and more! Have you ever made homemade bread? In a crock pot?

{MF Dre}

Soft Batch Cookies.

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Despite all the sweets I bake, I’m really in love with the process of bringing sweetness to life vs. actually consuming the sweets. I don’t have a huge sweet tooth, I really only have a sweet bite. The Mr. is always teasing me – all I ever want is a bite of his ice cream sandwich, a bite of his pie, a bite of his syrup-covered waffles, a sip of his chocolate milkshake. And then I’m good. But I am in LOVE with the process of baking and I cannot resist the scent that fills the air in my home.

Despite my itty-bitty sweet tooth, I’ve been on the hunt for the perfect cookie. Not too chocolate-y and sweet while being perfectly chewy and dense but not undercooked. I came across this recipe and was drawn to it given that it was not chocolate chip or peanut butter based, but instead combined Molasses, Brown Sugar and an ingredient I’d yet to bake with — Coconut Oil.

Simply put, these cookies are amazing. I ate two right off the cooling rack and contemplated eating a few more before I decided that my stomach would probably regret that decision in Yoga class. If you’re looking for a cookie that is chewy, dense and unswayed by the flavors of chocolate chips, peanut butter, raisins, white chocolate and cinnamon sugar, you may just fall in love with these.

Do you have a favorite cookie?

{MF Dre}

Roasted Kabocha Squash Fries.

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Since the beginning of the year I’ve made a much more concerted effort to trying to eat natural, whole foods. Sounds super ridiculously boring I know {and believe me, cookies ‘n cream ice cream, swedish fish and full-fat ranch dressing still find their way into my everyday} but I’ve really noticed a difference in my skin, my energy and how I feel after each meal. Eating a little more natural has also meant experimenting with a couple of new foods and re-creating other favorites.

I used to be scared of these guys. They’re beyond ugly. They’re scary to cut {I hate sharp knives}. And cooking them feels like it would take forever for less than delicious results.

I was wrong. Not that they’re pretty. Or not-completely and totally scary to cut with a sharp-a** knife.

But they are super easy to cook and ridiculously good. So ridiculously good that I just ate an entire — yes an entire — squash for lunch — dipped in full-fat ranch dressing — natch. That’s probably 4-6 servings by myself. I’m going to turn into a pumpkin, er squash.

If you’re unfamiliar with Kabocha, it’s a lower carb and calorie alternative to butternut squash. Despite its lower calorie and carb count, Kabocha Squash is an amazing source of beta-carotene, which is important for healthy white blood cells, for good immunity and vision — plus it also helps to keep skin and hair healthy.

So I guess eating it with Ranch Dressing wasn’t the end of the world after all.

Roasted Kabocha Squash Fries

1 medium Kabocha Squash
2 tablespoons Coconut oil, melted
Cinnamon Sugar
Kosher salt

Preheat oven to 375*. Slice squash with an extra sharp knife and a really steady hand. Place on a greased tray and drizzle with melted coconut oil. Cover with Cinnamon Sugar and Kosher Salt to taste. Roast for 40-45 minutes. I prefer mine a bit more baked than soft so a few extra minutes will usually do the trick. Let cool slightly and enjoy {or dip in really delicious full-fat ranch dressing, then enjoy}.

What healthy foods have you discovered?

Full-fat or no-fat Ranch?

{MF Dre}

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the MF Dre

Movement Fuels, Life Inspires and Passion Defines

Category Archives: DT.

Red Velvet.

Red Velvet Cookies

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Links I Love.

Peanut Butter Banana Homie Treats

Peanut Butter Banana Dog Treats

The Weekend Highlights.

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Chocolate Chip Cookies

Cinnamon Raison Swirled Sunflower Butter.

Cinnamon Raising Swirled Sunflower Butter

Crock Pot Rosemary Olive Bread

Crock Pot Rosemary Olive Bread

Ingredients:

Soft Batch Cookies.

Roasted Kabocha Squash Fries.

Red Velvet Cookies

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Oatmeal Raisin Cookies

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Peanut Butter Banana Dog Treats

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Gluten Free Peanut Butter Chocolate Chip Cookies

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Cinnamon Raising Swirled Sunflower Butter

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Crock Pot Rosemary Olive Bread

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