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Chick-fil-A Mom’s Panel 2017-2018!

Hi everyone!

If you are following me on Facebook, then you will know that I was recently selected to be apart of the Chick-fil-A Mom’s Panel 2017-2018! Our families obsession with Chick-fil-A is real, guys. I’m sure most of you also know, at least by my Instagram & Insta-stories that I am also a photographer. I have been very blessed to work with so many different companies and organizations and even more so that I get to do what I love most in this world (next to being a mother of course) ever single day. I cannot tell you how often we stop at our local Chick-fil-A in Walnut Creek, CA. On our way to and from sessions, weekly. I could go on and on about the easy it is to order from the app and pick up within seconds to how amazing their ice is, (it really is the best ice in the world) basically we love Chick-fil-A and we are over the moon excited to be apart of this years panel!

 

What does being a Chick-fil-A Mom’s Panel 2017-2018 even mean? Well, it means that I get to share all of the top secret (amazing) updates with all of you first! It also means that Chick-fil-A will assist in funding my families waffle fry and crunchy ice addition for the next few months to come. I have just been in touch with my local Chick-fil-A’s marketing director and I am excited for my future Chick-fil-A excursions, as I have a feeling, the party is just getting started!

 

 

 

I look forward to sharing our new adventure with you as well as whats on the menu! I’m curious what the most popular Chick-fil-A menu item is. Let me know in the comments below!

cheers,
Sara

Perfect Chocolate Chip Cookies

I want to start off this post by telling everyone that I have been trying for years to make a decent chocolate chip cookie. Sadly, this has been something I have struggled with for a long time. If you visit my Pinterest page you will notice tons of recipes, and believe me when I say, I have tried them all. My best friend, an amazing cookie baker, has even shared her recipes and secrets with me, but they still manage to never turn out.

I recently have tested out a few recipes, combined them and made some big changes to my chocolate chip cookie recipe. I can’t even begin to tell you how much of a difference it made in my cookies. I’m also going to tell you the things I did that really hindered my “perfect cookie” recipe, because these things that didn’t seem like a big deal, really were a huge reason why my cookies never turned out. Here is what you will need:

Ingredients:

2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted1
3/4 cup loosely packed light brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature (see tip below)
2 1/2 teaspoons pure vanilla extract
1 package of semi-sweet chocolate chips

Having an amazing recipe is one thing, but following through with the next few steps are HUGE in making sure your cookies come out amazing. Do not skip the following, I’m serious.

 

Instructions

-Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

-In another bowl, whisk the melted butter (yes, melt your butter), brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk.

-When finished, whisk in the vanilla extract. Mix your wet ingredients into the dry ingredients and mix together with spoon. You do not need a mixer for this recipe since you do melt the butter, but you can still use one if you like, the dough will be very soft, yet thick.

Pour in the chocolate chips and mix by folding. They may not stick to the dough because of the melted butter, but try to mix them in the best you can. Cover the dough and chill in the refrigerator for 3 hours ( I do recommend 24 hours if possible). Chilling is required for this cookie recipe so the cookies do not spread.

-Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F . Line two large baking sheets with silicone baking mats as seen below.

-Roll the dough into balls, I use a medium cookie scooper so that I can make sure they are as close to the same size as possible.

Bake the cookies for 9-11 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet, so no need to worry. Allow cookies to cool on the cookie sheet for another 10-15 minutes before transferring to a wire rack to cool completely.

You see how the cookies look perfect, like seriously. Another tip for “pretty” cookies it to take a handful of extra chocolate chips (I always put some aside in the freezer) and I push them into the tops of the cookies to make them more full.

Quick Tips for better cookies

-Make sure to chill your cookie dough for at least 3 hours. I try to let my dough sit in the fridge for at least overnight. If you do not let your cookie dough chill, then it will not hold shape and they will melt like Olaf on a warm summa day. Seriously.

-Eggs need to be room temp when added to your cookie mix. I’m not going to lie, I always forgot to set my eggs out so they would become room temperature prior to making the dough. A secret to this is to put your eggs in a bowl of warm water for 5 minutes. This will get them at room temp quick and you can get the rest of the dough ready during this time.

– Purchase a cookie scoop. It’s not required but it helps so much in making all of your cookies evenly shaped, which in return they all cook evenly.
– Make cookies chewy by melting the butter before adding it to the sugars when mixing. I prefer chewier cookies vs crunchy and this really helps.

*This was the first time I used a silicone mat and I can’t believe I have been baking all this time without one, such a huge difference.

 

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Classic Vanilla Rice Pudding Recipe

Let me start off by saying I had never even tried Rice Pudding until my 3rd pregnancy. I’m not sure what it was but I all of a sudden started craving it daily. I tried to make it several times, following Pinterest recipes and it never came out very well. Now that I have had my baby and he is 9 months old, I wanted to try it again.

I tried out several recipes, making minor tweaks here and there to get it just right. It took at least 6 batches before I got it perfect. When I say perfect, I mean it! It came out so delicious, I had to share with everyone. Below is a list of what you will need:

Ingredients: 

3/4 cup uncooked white rice (I used my rice cooker & long grain rice)

1 cup half and half1 cup whole milk

1/4 cup granulated sugar

1/4 tsp salt

2 egg yolks

1 tbs salted butter

1/2 tsp vanilla

sprinkled cinnamon on top

Instructions:

Boil rice or use a Rice Cooker like I did. Once cooked pour in a pan and add granulated sugar and salt, mix well on medium heat. Pour in half and half + 1/2 cup whole milk and simmer on low for 15-20 minutes, stirring constantly until thick and creamy.

In a small bowl add egg yolks. Scoop 2-3 spoonfuls of the pudding mixture in with the yolks and whisk fast so you temper the yolks and prevent scrambling. Once yolks are warm, add into pudding mixture and then add the rest of your milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and if you choose, cinnamon. I sprinkled a little cinnamon on the top when served, but I’m not a huge cinnamon fan.

Reheat Instructions:

When warming up your leftover rice pudding make sure to add several teaspoons of milk.  Microwave in 15 second intervals, stirring in between until it is warm to your liking.

 

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Butter Walnut .. a lovely Fall cookie

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Butter… walnuts… cookie dough… need I say more? After testing a few saved pins on Pinterest I came across one that was supposed to taste like butter pecan ice cream and sadly, it did not. So I took it upon myself to jazz it up and three batches later I found a winner! (at least my coworkers believe so – they wouldn’t lie to me right? Don’t answer that..)

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I’ll first say that I’m not a big pumpkin anything fan. There are a few things but I’m definitely not the first in line to get a Pumpkin Spice Latte at Starbucks (or anywhere) at the beginning of September. However, I DO like pumpkin pie.. ON Thanksgiving…… doused in canned whip cream. No seriously, there shouldn’t be ONE speck of my pie peeking out on my plate. It’s a problem that I don’t care to fix either!

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So since I’m not a big pumpkin fan I wasn’t too excited on making anything with it (though I did try some pumpkin SPICE cookies that were pretty good since they contained no pumpkin) Ha! After checking my pantry and refrigerator I found that I had all the ingredients for the remixed butter pecan cookie last night. The cookie dough is soft with a light crunch around the edges and just screams Fall to me. They’ll pair perfectly with tea, coffee or hot cocoa. Today though? A Venti light iced caramel coffee with extra caramel and extra cream did the trick.

Shh… don’t judge me.

So here we go… my butter walnut cookies! Even Sara (the founder of Raising the Wild) enjoyed them today =)

Prep: 25 minutes + 5 hour chill

Bake time: 10 minutes

Yields: 2 dozen

Ingredients

1 -1 1/2 cups chopped walnuts

2 sticks butter – room temperature

1/3 cup granulated sugar

1 1/4 cups dark brown sugar

2 room temperature eggs

2 tsp. vanilla extract

2 1/2 cups flour

2 tsp. cornstarch

1 1/4 tsp. baking soda

1/2 tsp. salt

+ 1/2 cup granulated sugar in a bowl to roll cookies (totally optional)

Steps

  1. Toast walnuts in a 300 degree oven for 12 minutes – tossing halfway through (I like to lightly mix nuts in melted butter and sugar before baking for a candied effect) Remove and set aside
  2. Place butter and sugar in mixer and whip until fluffy (3-4 minutes)
  3. Add eggs one at time – mixing well after each
  4. Add vanilla and mix until well incorporated – scrape sides of bowl when finished
  5. In a large bowl, mix together dry ingredients
  6. With mixer on lowest speed, add flour mixture into wet ingredients (about 1/3 at a time)
  7. Lastly, add nuts and mix well
  8. Cover bowl and chill for AT LEAST 5 hours and up to 2 days (DO NOT SKIP THIS STEP – you WILL be sorry!)
  9. When ready to bake, remove cookie dough and let sit on counter for 15 minutes
  10. Scoop out and place on parchment covered baking sheet (I prefer to roll in sugar first)
  11. Bake in a preheated 350 degree oven for 10 minutes.
  12. Let cookies set for 5 minutes before moving onto a cooling rack

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We really, really hope you guys try this cookie. I’m having a hard time deciding if I love this or the chocolate chip cookie recipe better… they’re that good! As a matter of fact, I’m going to sneak one (or three) in before bed.

Enjoy mamas and papas!

♥ Tiffany D.

 

 

 

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Peanut Butter Rice Krispies Treats Recipe

Peanut Butter Krispy Treats

Ingredients

peanut butter rice krispy treats

Getting Started:

1.Melt Butter over heat in large Saucepan

peanut butter rice krispy treats

peanut butter krispy treats

peanut butter rice krispy treats

peanut butter krispy treats

peanut butter krispy treats

2.Add marshmallows and stir until completely melted. Remove from heat.

peanut butter krispy treats

peanut butter krispy treats

peanut butter krispy treats

peanut butter krispy treats

3.Stir in peanut butter until melted.

peanut butter krispy treats

peanut butter krispy treats
4. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

peanut butter krispy treats

peanut butter krispy treats

5. Using buttered spatula evenly press all of your Krispy Treats into 13 x 9 x 2-inch pan and allow to Cool. Cut into 2-inch squares. Seriously SO addicting!