First, I must give 100% credit to Love and Olive Oil for posting this fabulous recipe on October 17. I saw it and knew I had to make it.
My modifications included doubling the recipe and modifying the flour. My primary reason for doubling the recipe is because the original recipe called for 3 oz of cheese and I bought a 6 oz package with no plan to use the balance. Our weekly menu was already packed and I didn’t want it to go to waste. I also love using whole wheat flour. I found I needed to add extra flour as well. It gives things a flavor that I absolutely crave.
Since this was a double batch, I am excited to be able to freeze some of these in preparation for the holidays!
Goat Cheese Sugar Cookies
6 oz chevre (goat cheese) at room temperature
12 Tablespoons (1 1/2 sticks) butter at room temperature
4 T milk
2 large eggs
1 T vanilla
1/2 c vegetable oil
1 teaspoon baking soda
2 T baking powder
Dash salt (optional)
3 c sugar
4 c white flour
1 1/2 c whole wheat flour
nonpareil sprinkles or sanding sugar (optional)
Preheat oven to 350 degrees Fahrenheit.
Cream cheese and butter until combined. Add ingredients one at a time, blending in before adding the next.
Dough should be easy to handle and not too thin. Roll 1 tablespoon-sized drops in your hands and coat in nonpareils or sanding sugar of choice. Place on greased cookie sheet, about 2 inches apart.
Bake 10-12 minutes. Cool 3-5 minutes before removing from pan.
I really wanted to make some easy cookies with what I had on hand. I knew we were out of canola oil and I had no plans to go to the grocery store, so I planned to use an alternative. Applesauce is the common swap for this, but I chose pumpkin this time as I was looking for something that included pumpkin anyway!
Cake Mix Cookies
1 box white/yellow cake mix
1 t baking powder
1/2 c pumpkin
1 t vanilla
1/2 c white chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Blend all ingredients.
Drop your preferred size cookie onto greased baking sheet. These cookies don’t expand very much, so I kept them kind of close.
Bake for 10 minutes.
These turned out very sweet and fluffy. I would make them again, trying different combinations with milk/dark chocolate chips, chocolate cake mix or other add-ins such as dried cranberries, coconut, etc.
I’ve seen a lot of variations on how to make polenta. I tend to prefer a creamier version, so here is mine!
Creamy Stove Top Polenta
1 cup water
1 cup heavy cream
Dash of Salt
1/2 cup corn meal
2 Tablespoons butter or cream
Bring water and cream to gentle boil.
Add corn meal slowly, stir gently and lower heat.
Simmer until all liquid is absorbed, about 20 minutes, stirring constantly to avoid lumps.
Turn off heat and cover. Let sit 5-10 minutes.
Stir in butter or salt to taste preference.
Found this online, sorry I didn’t save the original post!
Pina Colada Dip
1 package coconut cream pudding mix
1 1/2 cups greek yogurt (about 2 single-serve cups)
1/2 cup milk
1 8 oz can crushed pineapple
Mix all ingredients, serve with graham crackers, cookies, fruit, etc. for dipping!
I’ve seen this around Pinterest, but I had to make my own modifications! I decided to add an actual baked potato because I didn’t want to buy those weird and gross potato chips with ridges!
Loaded Baked Potato Dip
1 package bacon, cooked and crumbled
1 8 oz cream cheese, softened
1 16 oz sour cream
2 cups shredded cheddar cheese
1/4 cup chopped spring onions (about 4)
1-2 T hot/buffalo sauce
1 baked potato
Cook and crumble bacon, chop onions. Remove skin from baked potato and chop.
Blend cream cheese and sour cream to smooth; fold in the remaining ingredients, reserving a small amount of cheese, bacon and onions for decoration.
Serve with chips, crackers, veggies, etc of choice for dipping!
I’m totally over this. It’s almost been a year and I want to be done, but I don’t want to be done. Awesome, I make so much sense. This is just taking up so much time! It’s free! It’s great for my little one! I’m tired of all the issues with supply and timing and support from family. Or rather the lack of support. It just hangs over my head and it shouldn’t be this way.
Don’t anyone ever actually tell me it’s okay to give my kid formula. It’s not. I don’t want your advice. I just want sympathy.