I am at my work conference until Wednesday, so think of me when you wake up at noon tomorrow. Know that jealous is an understatement.
Snickerdoodle Blondies
c/o Stephanie Cooks Blog
2 2/3 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp. cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs
1 tbsp. vanilla extract
2 1/2 tbsp. granulated sugar
2 tsp. cinnamon
Directions
1- Preheat over to 350. Spray a 9x13 baking dish with non-stick spray.
2- In a medium bowl whisk the flour, baking powder, salt, and cinnamon together.
3- Cream the butter and brown sugar together in a stand mixer until fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla, beat in.
4- Gradually add the flour mixture, beating it together on low. Transfer the dough to the pan and push into an even layer.
5- In a small bowl combine the sugar and cinnamon. Sprinkle evenly over the dough.
6- Bake 20-25 minutes. Let blondies cool completely in the pan before cutting.
Chicken and Mushrooms in a Garlic White Wine Sauce
c/o Skinny Taste
- 8 chicken tenderloins, 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour* (use rice flour if gluten free)
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup fat free chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley
Directions
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
Chocolatey Chocolate Chip Cookies
Ingredients
Directions
Be fabulous today!
