Chocolate Chip Cookie Dough Truffles

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I like to send Chris to work with goodies for his team every once in a while, especially in September when they're all working their little butts off for countless hours. And I also like to make them goodies that I will enjoy. Someone has to eat what won't fit into the container...

Since I found myself in the mood for some cookie dough (when am I not in the mood for cookie dough?), I went with these super simple truffles. The cookie dough is sans eggs so it's safe enough to eat on it's own. Then it's dipped in chocolate and sprinkled with cookie crumbs or sea salt. Yep. I went there. Enjoy!

Printable Recipe

Ingredients

• 1 stick butter
• 1/2 cup brown sugar
• 1 tbsp. vanilla
• 1 cup flour
• 1/2 cup mini semi-sweet chocolate chips
• 1 (11.5 oz.) package regular semi-sweet chocolate chips
• Cookie crumbs and/or sea salt, for topping

Line a baking pan with wax paper and set aside.

In a large bowl, blend butter, brown sugar and vanilla with a hand or stand mixer until light and fluffy. Add flour, 1/4 cup at a time, incorporating well after each addition. Fold in mini chocolate chips with a spatula.

Roll the dough into 1-inch balls and place on the prepared baking sheet. Once all balls are formed, place in the freezer for 30 minutes.

Place the bag of regular size chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second increments until fully melted.

Remove the cookie dough balls from the freezer. Dunk in the chocolate and use a fork to coat. Place the chocolate-coated ball on the end of the fork, and lightly tap on the edge of the bowl to remove excess chocolate. Place back on the baking sheet and sprinkle with cookie crumbs or sea salt. Repeat with remaining dough.

Place in the refrigerator for 1 hour or until chocolate is set. Store in an airtight container in the refrigerator.

Source: SK Original

Quick and Easy Cheesy Broccoli Quinoa (Gluten-Free)

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Chris had to work very late the last week in September, so Bradley and I were on our own for dinner most nights. We went on a mother-son date, went to my parents' house and had a few quick dinners at home. Most of our at-home dinners consisted of me making Bradley a healthy dinner and then browsing the freezer for my own dinner options. I don't know what it is, but I can never motivate myself to make a big dinner for myself when Chris isn't home. Needless to say, I'm very happy he's going to be around for dinner from now on. I don't know how many Lean Pockets a girl can eat!

My mom recently made roasted broccoli, which Bradley LOVED, so I decided to put it into the dinner I made for us one night. I figure I should try to incorporate it into his diet as much as I can, right? Since he also loves cheese, I made us a cheesy quinoa dish with steamed broccoli. He loved it. (Obviously. There aren't many things this kid doesn't like.) And this was one night where I finally passed on the Lean Pockets and enjoyed a home-cooked meal myself. Thank goodness. Enjoy!

Printable Recipe

Ingredients

• 1 cup quinoa
• 2 cups water
• 12 oz. frozen broccoli, chopped
• 1 tbsp. butter
• 1 tbsp. flour
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1/2 tsp. seasoned salt
• Pepper, to taste

Rinse quinoa well using a fine mesh strainer.

Combine quinoa and water in a small pot. Bring to a boil. Cover and reduce heat. Cook for 15-20 minutes, or until quinoa is tender. During the last 7 minutes of cooking, add broccoli. When quinoa is done, drain the quinoa and broccoli in a fine mesh strainer.

Meanwhile, melt butter in a small pot. Sprinkle flour over butter and whisk for about 1 minute. Slowly add in milk, whisking constantly. Continue whisking until mixture thickens. Add cheese and stir until melted. Add seasoned salt and pepper. Taste and add more seasonings, as needed.

Add quinoa and broccoli to a large bowl. Cover in cheese sauce. Serve immediately.

Source: SK Original

Walnut and Chocolate Chunk Blondies

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Blondies are a girl's best friend. Well, maybe just my best friend--I won't speak on behalf of all girls. But they are so dang good. Chocolate? And butter? And brown sugar? You need to make these. Like, yesterday.

They taste pretty similar to chocolate chip cookies, which is thanks to all that brown sugar. That delicious, glorious brown sugar. But they're not cookies; they're bars. And they are SO so moist. Just to add a little extra crunch and deliciousness, walnuts are also tossed into the mix. You can leave those out if you really want to, but I love 'em in there. Just in case you need to hear it again, these bad boys are SO stinkin' good. Enjoy!

Printable Recipe

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 tsp. vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup walnuts, chopped
• 1 (11.5 oz.) bag semi-sweet chocolate chunks

Preheat the oven to 350 degrees. Grease 9x13-inch baking pan and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. 

With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. 

In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. 

Fold in the walnuts and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Source: Adapted from Ina Garten

Slow Cooker Sweet and Sour Cocktail Meatballs

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I've been to many potlucks where these meatballs were served, and they were always the dish that everyone raved about. I absolutely love them too, so when putting the menu together for Bradley's birthday, they were the first thing on the list.

These are great for a potluck or some effortless game day food. Pour all the ingredients in your slow cooker and let it go. The result is tender meatballs coated in a thick sweet and sour sauce. Everyone will love these and I'm pretty sure they'll be the first thing to go. Enjoy!

Printable Recipe

Ingredients

• 1 (64 oz.) bag frozen meatballs
• 3 (12 oz.) jars chili sauce
• 1 (32 oz.) jar grape jelly

Combine chili sauce and jelly in a slow cooker and stir well. Add meatballs and toss to coat. Cover and cook on low for 3-4 hours. 

Source: Adapted from Tablespoon

Lighter Funfetti Cake Dip

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Bradley loves animal crackers, so I obviously wanted some on the snack table for his birthday party. I thought it would be fun to serve a dip alongside these, so that's where this dip came into play. I think everyone and their mother loves funfetti cake, so using it in dip form is just genius. And it really compliments the animal crackers!

This is a fun and easy dessert for both big and small kids. And you only need three ingredients! Some cake mix, yogurt and cool whip is all you need for this tasty dessert. Everyone at Bradley's party loved this and it was a great addition to the dessert table. It's also a nice sweet treat in addition to your game day food. Chris compared this to the old classic "Dunkaroos," and who didn't love those? Enjoy!

Printable Recipe

Ingredients

• 1 package funfetti cake mix
• 2 (7 oz.) containers plain Greek yogurt
• 1 (8 oz.) container light Cool Whip, defrosted
• Animal crackers or vanilla wafers, for serving

Place all ingredients in a large bowl and stir well. Refrigerate for at least 2 hours before serving. Serve with animal crackers or vanilla wafers.

Source: Adapted from Sweet and Simple Living