FOOD: COWBOY COOKIES

Cowboy Cookies Hi there, Amanda here from A Life Well Lived and today I am excited to be sharing with you my all-time favorite, go-to cookie recipe, my recipe for Cowboy Cookies Cookies are a timeless treat. They never go out of style and people are always happy to eat them. More than happy to eat them.  Can you resist a cookie? I certainly can't. So even though I came up with this recipe about 10 years ago, it is still a winner in my book and friends and family ask for them time and time again.
 

I am not sure where the name Cowboy Cookies came from. Maybe because they are so hearty? Regardless, they are a crowd pleaser. People can be pretty opinionated when it comes to cookies. Some like oatmeal, some like chocolate chip. Some like them crispy while others like them chewy. This recipe covers all of your based. It is packed with chocolate chips, oats, coconut flakes and my personal favorite part, butterscotch chips -  they are tasty and perfect. They are also crispy on the outside and all sorts of chewy on the inside - the way that I like my cookies.

Also, here is a trick after you pull them from the oven, sprinkle some sea salt lightly on top. The salt really brings out the sweet of the cookie as well as emphasizes the other flavors. They are so good, I promise. I dare you to eat just one. Enjoy!

Cowboy Cookies:

1 1/2 cups all-purpose flour
1 tablespoon baking powder 
1 tablespoon baking soda 
1 tablespoon ground cinnamon 
1 teaspoon salt 1 1/2 sticks butter (at room temperature) 
3/4 cups granulated sugar 3/4 cups packed light-brown sugar 
2 large eggs 
2 teaspoons vanilla extract 
1/4 teaspoon almond extract 
1 cups semisweet chocolate chips 
1 cups old-fashioned rolled oats 
1 cups sweetened flake coconut 
1 cups butterscotch chips

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a medium bowl or stand mixer, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and beat to combine until light & fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and butterscotch. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned. Makes about 3 dozen cookies.


-post by amanda

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FOOD: Strawberry Popsicles with Greek Yogurt

Hi there, Amanda here from A Life Well Lived bringing you an easy, refreshing, and healthy treat just in time for spring strawberry popsicles.  I know these aren't the hardest things to make but sometimes simple is just better.

If you can't tell from my previous posts here on Made By Girl, I like recipes that serve as a foundation for many recipes. Recipes that can be adapted and changed depending on the season, the event, or even my mood. Just like the creme brûlée and the palmiers that I posted here before, these popsicles can be adapted to whatever flavor you want.

As long as the method is the same, you can't go wrong. So, since Spring is upon us and that means the start of strawberry season here in California(not to mention warmer weather!), I thought I would make strawberry popsicles with greek yogurt. Only 4 ingredients to get you to the perfect healthy warm weather treat.

Also, I don't know about you but I love dessert. I mean love it so much that I need to have something sweet after every meal. These popsicles are not only easy but they are also healthy so I won't feel guilty if I eat one or three at a time. If you want to switch up the flavors, you can try watermelon in the summer or peaches or maybe even cantaloupe or mango. Whatever fruit you can blend can be made into popsicles.

Strawberry Popsicles with Greek Yogurt:

• 1 8-oz containers of vanilla yogurt
• 1 lb carton of strawberries, hulled
• 1/4 cup honey

In a blender, blend together the yogurt, berries, and honey until smooth. Pour into the popsicle molds. Press on the lids and transfer to the freezer to freeze overnight. Makes 12 popsicles.



-post by amanda fredrickson

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FOOD: MEXICAN HOT CHOCOLATE

Hi everyone! Lauren from Perpetually Chic, dropping in this month with a twist on a winter classic. With an early snowfall in many areas and frigid temps, there's nothing better than cozying up inside near the fire with a warm cup of hot chocolate. This Mexican Hot Chocolate is a take on a family favorite from growing up. Rich and creamy hot chocolate gets an unexpected, but oh-so-delicious spike from a dash of chili powder, cayenne, and cinnamon. Keep reading for the details!



Seriously--you'll be putting your can of hot cocoa mix away after trying this recipe, because making it from scratch on the stove is surprisingly easy. And you can adjust the spices to your preference, whether you want a subtle hint or a more flavorful kick. For the whipping cream, I like to add that little extra indulgence but not overdo it--I just add a small dollop to top off each cup, letting it immediately melt right into the cocoa.



Mexican Hot Chocolate
Ingredients:
4 cups 2% milk
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 ounces of bittersweet chocolate, broken into pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne powder
1/2 teaspoon chili powder
2 cinnamon sticks, plus more for serving
1/2 cup heavy whipping cream
1/2 tablespoon sugar
1/2 teaspoon cinnamon
dash of chili powder

Instructions:
Heat the milk in a saucepan over medium high heat. Bring to a simmer, then add the cocoa powder, sugar, chocolate, vanilla, cinnamon, cayenne and chili powder. Whisk until well combined. Cook until mixture is fully warmed, about 2 minutes. Whisk again just before serving. In a chilled metal bowl, combine whipping cream, sugar and cinnamon. Whisk with a hand blender on high speed until peaks form, about 1-2 minutes. Ladle the hot chocolate into cups, top with a dollop of whipping cream, sprinkle with a dash of chili powder, and garnish with cinnamon sticks.


-post by lauren craig

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Food: Goat Cheese Marinated w/lemon & herbs

Hi Made By Girl readers! Lauren from Perpetually Chic here, popping in to share an easy appetizer you must add to your entertaining arsenal pronto: Creamy goat cheese, marinated with lemon, herbs, and extra virgin olive oil, and served with crackers. This app is high on presentation factor and will impress your guests, but it's as simple as can be to prepare ahead and will actually save you time as the host. I keep the ingredients in my kitchen at all times, so I can whip this up in a pinch. Keep reading for the recipe!

In addition to the lemon and herbs, capers add a slightly salty note and sun-dried tomatoes a flavorful texture. I make this app all year long, but I just realized in photographing it how perfect it would be for a holiday party with its naturally festive colors!

Delicious!

Goat Cheese Marinated with Lemon & Herbs

Ingredients

1 4-ounce log of fresh goat cheese, carefully sliced into 6 equal-sized rounds

3 teaspoons of freshly grated lemon zest

2 tablespoons finely chopped sun-dried tomatoes

1/2 teaspoon capers, drained and minced

1 teaspoon of fresh lemon thyme (or regular)

2 small sprigs of rosemary

Maldon sea salt 

Freshly ground pepper

1/2 cup of good quality extra-virgin olive oil 

Crackers or toasted baguette slices

Instructions:

1. On a small, shallow plate or dish, arrange the goat cheese pieces in one layer. Sprinkle the lemon zest over the cheese, then follow with the sun-dried tomatoes, capers and thyme. Sprinkle seat salt and ground pepper over the cheese, and place the rosemary sprigs on the sides.

2. Slowly pour the olive oil over the cheese, just until it covers it--use more if you like, I lean toward less.

3. Transfer the cheese to the refrigerator for 2-4 hours (if you have time), to let the cheese marinate. Even if you don't have time for this step, it's still delicious. Bring the dish to room temperature (about 30 minutes), then set out crackers or crostini and small knife to serve. 

-Recipe & photos by Lauren Craig

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Food: Kale + Tofu Salad

Hey MBG readers, it's Monday morning!  This is Caren from Inspired Coast.  I'm in the midst of a food crush with kale.  Weird, I know, but kale is actually a pretty trendy veggie right now.  This salad is super easy, stands up for a long time and tastes out of this world!  

A friend of mine recently made this salad for a party and it blew my mind.  She made a small, non-dairy version for me, but her larger salad sported a heavy dose of parmesan cheese.  You can add that in if you’re a cheese lover, but I prefer the lean protein and texture of baked tofu.  It just feels heartier to me. 

Kale is a super food and a powerhouse of nutrition, but can inhibit the body’s absorption of calcium, so all the more reason to stick with the tofu and bypass the dairy for this dish.  Unlike most leafy salads, kale is a really hardy leafy green and won’t start wilting the minute you add your dressing to it, so it’s also a great dish to bring to potlucks or just any dinner where you think there might be a shortage of healthy choices!

I heart it :)

Tofu + Kale Salad - Serves 2 to 4


Ingredients:

• One or two heads of kale (a mix of dinosaur and curly is best)
• 1/2 or 1 full pkg of sprouted baked tofu 
• 2 tablespoons of olive oil
• 3 tablespoons of balsamic vinegar
• 2 tablespoons lemon juice
• 1 teaspoon finely minced garlic
• ½ shallot finely chopped
• 1/4 avocado, cut into small peices
• 1 tablespoon of pre-toasted sesame seeds (optional)
• Salt and pepper to taste

Directions:

• Chop kale very finely, to smaller than bite size pieces and add to a large bowl - this is really important!.
• In a smaller bowl, add chopped shallot, minced garlic, oil, vinegar, lemon juice and salt and pepper.  Mix well.
• Cut avocado and tofu into very small, bite-sized pieces and add to kale
• Pour dressing mixture over chopped kale and tofu and mix well with your hands
• Add toasted sesame seeds and more salt and pepper to taste

Enjoy!

-post and images by caren

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