Sea Salted Caramel Brown Butter Cookie Cups

I feel like I've been slacking.  I know I don't post as much anymore, but what I really mean is that I've been totally skimping on sharing my amazing Chicago experiences.

I've been living in my apartment in Chicago for over a year now, and I really haven't shared all the amazing times I've had around the city.   I will be at an event thinking, "I should totally post about this," and I'll even take pictures so that I'm ready for the post.  But then, I forget, or get busy, or just get lazy.  So, I have ended up with tons of photos of amazing times that have never ended up here.  

This issue ends today.  I am going to start actually informing you all about how great Chicago is.  Starting with: Breweries.  Bri and I are huge fans of going to various breweries to take tours and sample beer.  Chicago is a fantastic place to do that!  So far, we have hit up two spots: Revolution and Half Acre.  Both breweries have great beer and we even had dinner at Revolution which was also fantastic.  If you are ever in town, try to find a brewery tour to take.  There are so many in Chicago and it is a really fun way to spend an afternoon.  

Today I also have an amazing dessert recipe to share!  I made these, brought them to school, and was told they were the best thing I've ever made.  Now, I get told that a lot, but truly these guys are delicious.  They also go along with the theme of amazing things that I am currently into because I am currently obsessed with carmel and sea salt.  I can't get enough.  I just ordered some dark chocolate sea salt caramels to support the school's band, and I bought the Dove ones from the store to keep in my desk.  I can't get enough! Sweet, salty, and delicious, these Sea Salted Caramel Brown Butter Cookie Cups are just divine!  

Sea Salted Caramel Brown Butter Cookie Cups

Ingredients:

3 cups flour

3/4 tsp baking soda

3/4 tsp salt

1 cup unsalted butter

1/2 tsp cinnamon

3/4 cup sugar

1 cup brown sugar

1 tbsp vanilla

1 egg

1 egg white
2 cups mini chocolate chips

24 caramels

sea salt

Directions:

1. Preheat oven to 350 and lightly grease a mini muffin pan.

2. Place butter in a small sauce pan and melt over medium heat.  Continue to swirl the butter around over medium heat until it browns.  Remove from heat.

3. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon.  

4. In a large bowl, beat the brown sugar, sugar, and browned butter until well combined.  Beat in the egg and egg white until combined and then the vanilla.  Slowly mix in the flour mixture until just combined.  

5.  Fill each muffin well about halfway with cookie dough.  Press a caramel into each well and sprinkle sea salt over the top of each caramel.  Scoop cookie dough on top of each salted caramel and press into the muffin well.  

6. Bake for 12-15 minutes or until cookie dough just starts to brown. Let cool and remove from muffin pan.

Enjoy :)

Spinach Lasagna Roll Ups

I'm writing a blog post at school! Well, sort of...

Today is a testing day for the students, so I am sitting here, bored out of my mind, watching students take a practice ACT.  I decided that a great use of my time (after I did everything I needed to do for school) would be to write a blog post about some amazing Spinach Lasagna Roll Ups I made.  My only fear is that this post is going to make me drool or that the students will hear my stomach rumbling! I hope you all enjoy this random, mid-week post about one amazing dinner idea!

Spinach Lasagna Roll Ups

Ingredients:
1 box lasagna noodles (the kind you have to boil)
your favorite tomato sauce
16 oz frozen spinach, thawed and drained completely
16 oz light ricotta cheese
8 oz, plus a few tbsp light mozzarella cheese
1 egg
1/2 tsp red pepper flakes
1/2 tsp nutmeg
salt and pepper
parmesan cheese, shredded

Directions:
1. Preheat oven to 350.
2. Cook the lasagna noodles according to directions until al dente.  Drain and lay each noodle on a damp paper towel.  Cover the noodles with another damp paper towel.
3. In a bowl, mix the spinach into the ricotta cheese.  Mix in the egg using a fork and then mix in half the mozzarella, red pepper flakes, and nutmeg.  Season with salt and pepper to taste.
4. Spread a layer of tomato sauce in the bottom of a 9 by 13 inch pan.  Uncover the noodles and, using a spoon, spread a layer of the spinach-ricotta mixture over each noodle.  Then, tightly roll up each noodle and place seam down in the pan. When all noodles are done, spread more tomato sauce over the tops of the rolls and sprinkle with some mozzarella and parmesan.  Place in oven to bake for about 30 minutes.

Enjoy :)

Homemade Baked Cheese Fries

Alright, so I know that I am usually all about being healthy and running and all that jazz.  However, when I let my true colors show, I am a person constantly craves either cheese fries or cinnamon rolls.  Since neither of these really fit into my "eating healthy" plan, I try my very best to avoid both.

Until, I found this recipe for Cheese Sauce from Serious Eats:

Cheese Sauce

Ingredients:
8 oz cheddar cheese, shredded
12 oz can evaporated milk
1 tsp cornstarch
2-3 tsp hot sauce

Directions:
1. Toss shredded cheese with the cornstarch and then add to a medium saucepan.
2.  Add evaporated milk to saucepan and heat over medium until melted and thickened.
3. Add in hot sauce to taste.

Game over! This is too easy! Plus, I can totally use "light" cheddar and "light" evaporated milk.  So that totally makes it healthy...right?

Then, I found a recipe for baked french fries and I was set.

So, go make that cheese sauce and then make these baked fries and you have yourself some "healthy" cheese fries!

Baked French Fries
(adapted from Purple Foodie)

Ingredients:
8-9 garlic cloves, minced
5 tbsp extra virgin olive oil
1.5 lbs of potatoes, cut into 1 inch wedges
3 tbsp cornstarch
1 1/2 tsp sea salt
1 1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Directions:
1. Preheat oven to 450.
2. In a bowl, combine the oil with the garlic.  Heat in microwave on 30 second intervals until garlic is fragrant.
3. Take about 4 tbsp of oil from the bowl and spread on the baking pan.
4. Place potato wedges in bowl with garlic and toss.  Cover in plastic wrap and microwave for 4-6 minutes or until potatoes start to look translucent.
5. In a small bowl, combine the cornstarch, salt, pepper, garlic, and cayenne.  Sprinkle over the warm potatoes and toss to coat.
6.  Lay potatotes out separately on the oiled pan.  Bake in oven for 30-40 minutes, flipping halfway through baking.  Potatoes should be golden and crisp.

Veggie Burger with Cheese Fries

Enjoy :)

Healthy Falafel with Feta Dip

I started school! I can't believe that summer is truly over now that it is after Labor Day and school is back in session.  Truly, I started last week, but it was only a 3 day week and it was followed by a 3 day weekend.  Now, I am really back to the grind.  I am still teaching Geometry and Algebra Advanced and its great because I have all my stuff from last year.  Being a second year teacher instead of a first year teacher definitely has its perks.  Not only do I know what I'm doing, but I also have past students saying hi to me in the hallways.  I'm still exhausted, but I am having fun.

Being a teacher is exhausting, but being a teacher who is in the peak of marathon training is ridiculous.  Yesterday, after teaching all day, I came home, laced up my running shoes, and went for a "short" 9 mile run.  The worst part, was when I came home I was too tired to make dinner, but I was starving.  So, here is a recipe that I found, loved, and had a ton of leftovers for those nights where you just don't feel like doing anything besides sleeping.

Baked Falafel with Spicy Feta Dip

Check out this blog because it is one of my favorites and this recipe is fantastic!  I made a couple adaptions so here they are:

I used whole wheat flour, light feta cheese, and non-fat, plain Chobani greek yogurt.  I also ended up using 5 garlic cloves because I just love garlic.  Otherwise, I followed the recipe and it came out amazing.  If you want to make this recipe gluten free, just use gluten free flour!  I had this for dinner with a pita and for lunch on its own.  Either way, the falafel is super tasty and that spicy feta dip just sends it over the top!

Enjoy :)