a new nothing with a speckled handle

this pudding is so smooth and creamy! it's perfect for a cold winter day like we've been having here in utah. the sun is out today and the temp has risen just enough to actually be outside again. so whether you're outside enjoying the winter, or inside hibernating until spring, this is sure to bring you all the comfort you'd expect from dreamy, creamy butterscotch pudding. make some tonight...even your kiddos will thank you, i mean if you choose to share, that is! ingredients: 3/4 cup dark brown sugar 1 tablespoon butter 1 tablespoon water 2 cups whole milk 3 tablespoons cornstarch 1/3-1/2 cup heavy cream 1 egg yolk 4 tablespoons butter  1 teaspoon vanilla to a heavy saucepan, add brown sugar, 1 tablespoon butter, and water.  cook until bubbly and sugar dissolves - 3-4 minutes.  then add milk, cornstarch, and heavy cream. sugar will harden for a moment, but it will melt once again when the milk mixture comes up to temperature.  stir together for a

no bake cookies/energy bites today my kids were craving no bake cookies.  because it's the new year, and we've really done ourselves in with the holiday treats, i decided it was a perfect day to test out a healthier, protein filled version of one of their favorite treats. i made some healthier substitutions, cut the sugar(opted for a little honey), and came up with these. they're delicious. and the teens and tween that live in this house haven't even been able to taste a difference. that's straight up success. 1/2 cup refined (unflavored) coconut oil 3/4 cup honey 1/2 cup milk 1/2 cup peanut butter 1/4 cup cocoa powder 1/2 tsp kosher salt in a medium size saucepan, mix to combine above ingredients. bring to a full rolling boil and boil 2-3 minutes, or until mixture begins to thicken slightly. remove from heat and add: 1 scoop ideal lean peanut butter and chocolate protein powder 1 tsp vanilla 2-2 1/2 cups oats (i prefer quick oats) stir m

Balsamic Roasted Brussels Sprouts 1 large bag of fresh brussels sprouts (i always buy the large bag from costco...NEVER use frozen.) olive oil kosher salt good balsamic vinegar wash and trim the ends of each of the brussels sprouts.  tear off any dirty or dark leaves. cut each one in half, unless it's super small, then leave full size. pour onto a half sheet pan, drizzle a generous amount of olive oil and toss to coat. sprinkle with good kosher salt and place in preheated 425 degree oven.  roast for about 20 minutes, or until just beginning to brown and look roasted.  remove from oven and toss with balsamic vinegar. be careful not to breathe too deeply as you add the vinegar, as the steam coming off the pan is pretty strong with vinegar smell. make sure sprouts are thoroughly coated and place back in oven. continue to roast for about 5-6 more minutes. remove from oven, let cool slightly, and check for proper seasoning - add additional salt if desired. enjoy!

pumpkin bars with cream cheese brown sugar frosting It's fall-ish here and cool enough for the pumpkin spice cravings to have begun! i searched far and wide for the best pumpkin bar recipe.  it had to be very tender so it would melt-in-your-mouth. but also rich and warm with creamy and sweet frosting that would perfectly offset the spices. i combined several recipes, and then changed them all to include melted butter for the added flavor and texture that butter allows. nothing ever goes wrong with butter. it's like the perfect food. ha! the addition of brown sugar gives the frosting an extra depth of sweetness and the combination will blow your socks off.  this recipe makes plenty to share.  make the batch and invite over the neighbors! or take a plate to friends. i shared mine with the ladies at the office and they were in heaven. definitely gonna keep this one bookmarked for when the pumpkin spice cravings hit again.  and they will.  ingredient list  for bars

well, it's been quite sometime since our last post!  instead of catching you up on the happenings, let's just get right down to business, shall we?  basically, we still love cooking and baking and all things food related, and we love that you love our recipes!  and after many requests from our dear friends, neighbors, and acquaintances, we're back!  i (laura here ;) ) recently attended a mission farewell for a darling neighbor and this is the taco salad that was served there.  now I know you've made taco salad a million times in a million variations, but this one tops them all.  this meat/rice mixture is to die for, and it even makes a perfect dip for those extra fritos you didn't crunch up into your salad.  I made a ton with the intention of freezing it....and that didn't even happen because we ate it for leftovers for the next several days!  it's delicious with the meat and rice combo and the sugar cuts that acidity of the tomato sauce nicely

MOLASSES COOKIES This time of year is perfect timing for sweet and spicy molasses cookies.  I found this recipe after long hours of searching the internet and have been using it for a few years.  I think they're originally from Grandma Marie, but I'm not sure who she is.  Wherever you are, Grandma Marie, your cookies are perfect! I love the recipe and the results are, well, look at the cracks in those cookies!  That's cookie perfection right there!  Perfect molasses cookies have to be crunchy on the outside and soft and chewy on the inside...and these are, well, I said it before.  They're perfect. 3/4 cup butter, melted 1 1/3 cups sugar 1 egg 1/4 cup molasses 2 cups all purpose flour 2 tsp baking soda 1/2 tsp salt 1 3/4 tsp cinnamon 1 tsp ground ginger 1 tsp ground cloves to the bowl of a stand mixer, add melted butter and sugar and mix until well blended and mixture has lightened in color.  add egg and molasses and mix until smooth.  add flo