Homemade Tagalongs

I don’t know about you, but it is Girl Scout cookie season! I bought multiple boxes of course (how can you say no to them?).

Chris and I made our first attempt of homemade tagalongs the other day, they were so good!

Homemade Tagalongs

Recipe adapted from Baking Bites

Whatcha Need:

  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tbsp milk

How to do it:

  1. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
  2. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can arrange them fairly closely together.
  3. Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
  4. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

The next step is to make the creamy peanut butter filling!

Whatcha Need:

1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract

How to do it:

Whisk together peanut butter, confectioners’ sugar, salt and vanilla in a small microwave-safe bowl. When the mixture has come together, heat it in the microwave (in short intervals, stirring frequently), until it is soft. Working carefully with the warm filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.

After the peanut butter filling has cooled, generously cover the cookies in melted chocolate.

Newman’s Own Paulzones

Earlier this month I was sent a bunch of great Newman’s Own products to create an awesome meal!

As part of the Foodbuzz Tastemaker’s program, I submitted an idea for a recipe using Newman’s Own Products, and subsequently was sent a goody package with many different products…including the flipcam!

Here is my video- enjoy!!

Whatcha Need:

  • 2 Chicken Breasts, pounded and Marinated in your favorite Newman’s Own Salad Dressing
  • 2 Sheets (1 Pack) Defrosted Puff Pastry Dough
  • Shredded Mozzarella Cheese
  • 2 Cups Newman’s Own Honey Flax Flake Cereal (ground, for breadcrumbs)
  • 1 Egg (for egg-wash)
Note *Make sure you marinade your chicken and take out your puff pastry about an hour before use

Lemon Pound Cake

Ever get an itch to bake something you have never made before?

I was a bakin’ mood last night and had my sights set on pound cake 😉

Lemon Pound Cake

I used this recipe, but exchanged vanilla extract for lemon.

Whatcha Need:

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure lemon extract
  • 1/2 teaspoon salt

How to do it:

  1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
  2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add lemon extract and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
  3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Tuesday Morning

This morning I was craving a substantial healthy breakfast. I ended up with a bowl of Chobani pomegranate greek yogurt topped with Special K Oats n’ Honey and a Banana. I also had a Van’s vitamin boost waffle with PB & jelly.

Today’s to-do list makes me happy.

Read! Will Grayson, Will Grayson and Another Kind of Cowboy for the GLBT section of my YA lit class.


Go to class.

Watch Biggest loser!


Not a bad list! Yesterday was a long day, but it is over! I came home to a big surprise too- if you follow me on twitter you may have seen that I was sent a flip-cam from Foodbuzz (and Newman’s Own) to create a recipe that I submitted! I am so excited!!

Orzo Salad

This recipe is one of my favorites- I can make a huge bulk batch of it and have it for lunch all week! Not to mention how versatile it is!

Here are the staring contenders for todays batch!

Whatcha Need:

  • One pound of Orzo pasta
  • Bottle of roasted red peppers (or roast your own)
  • English Cucumber
  • Mini Pepperoni’s
  • Cherry Tomatoes
  • Red Wine Vinegar
  • Dry ranch dressing
  • Olive Oil
  • Feta Cheese
  • (I never used the roasted yellow peppers, one jar of reds was enough!)

How to do it:

Start boiling the water (use a big pot..the orzo gets a lot bigger than you think!)

Add Orzo once you reach a rolling boil

While the Orzo is cooking,  peel & dice the cucumber and slice the roasted reds into bite size pieces.

Once the Orzo has finished cooking, fold in the cucumbers, pepperoni, roasted red peppers. Add drizzle of Olive oil and add the powdered ranch dressing and red wine vinegar too taste.

I add the cherry tomatoes and feta cheese last.

This dish can be served either hot OR cold. It tastes great both ways! It is also a great thing to bring to picnics or offices parties (I got the idea for this recipe after having a similar Orzo salad that my boss made!) You can also sub out pretty much any ingredient used.