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2012: Year in Review

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It’s crazy to me that this year has already come and gone. So many changes have happened this year in my life – good changes – and I’m looking forward to seeing what this next year will bring. My hubby and I will celebrate our two year anniversary in a few months which is just crazy! Seems like we were just walking down the aisle yesterday. I guess this won’t really be a newlywed blog any more, and come to think of it, it hasn’t been for a while. Since getting married, I have found a love for cooking and I have had so much fun trying new things and sharing them with you! This next year I’m planning on shifting gears slightly and doing some home decorating that I have been meaning to do for a while now. I hope that you all are still enjoying following along with me on my little blog here, and I hope you know that I appreciate you following me and taking an interest in what I’m sharing with you :)

I have several small resolutions that I am making for myself, but the big one is to cut out more processed foods and make them at home. Think homemade breakfast bars, crackers, cheese (!!), yogurt, spaghetti sauce, salad dressings…….you get the idea. I think making an effort to make these at home will go along way towards my hubby and I being healthier and being more in control of what we are putting into our bodies. You all will of course be witnesses to how well I stick to my resolution!

Here are a few of my favorite recipes from the past year:

Dutch baby

Lemon Dutch Babies

lemonade layer cake

Lemonade Layer Cake

skillet pizza

Skillet Pizza

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Fudge Brownies

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Chicken Fricassee

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Chocolate-Peppermint Cookies

And now, I little new year’s treat to start 2013 (recipe is a Pinterest find from coookiesandcups.com):

Chocolate Chip Cream Cheese Breakfast Cookies

Ingredients

1 can Pillsbury seamless dough sheet
1 8-ounce block cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips

Beat the sugar, cream cheese and vanilla in an electric mixer on medium speed until smooth. Unroll the dough sheet and stretch into a rectangle shape.

Spread the cream cheese mixture over the dough, leaving about a 1/2-inch gap around the edges. Sprinkle the chocolate chips all over the cream cheese. Roll the dough up tightly and wrap with plastic wrap. Refrigerate for at least two hours, or overnight.

After the dough has chilled, preheat oven to 350°F. Slice the roll into 1/4-inch slices and place on a parchment-lined baking sheet. Bake for 12-14 minutes, or until golden brown on top.

Eat warm or at room temperature. Store in the refrigerator in a covered container for up to two days.

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