Happy Friday everyone! It seems like the weeks just keep zipping on by. This weekend I’m going to my friend’s Katie’s graduation and it’s definitely weird since 3 years ago that was me! Anyway, this week I’ve decided to share with you some of my favorite recipes that have come up on Facebook lately. I just love watching the cooking videos. It seems like they’re so easy since they all whip up those meals in just a minute or two!
My absolute favorite part about carving pumpkins during this season is roasting the seeds and snacking on them! Although getting the seeds can be pretty messy, the final product makes it totally worth it. So here’s our super easy toasted pumpkin seed recipe.
- Rinse the pumpkin seeds! Make sure all of the orange stuff is off of the seeds.
- Spread all the seeds out on a cookie tray that is covered in foil.
- Let the seeds dry out a little bit.
- Pour a light layer of melted butter over the pumpkin seeds.
- Sprinkle salt over the pumpkin seeds.
- Put in the oven for 10-15 minutes at 350 degrees.
- Cool before enjoying!
My all time favorite cookie recipe is for Chocolate Chip Macadamia Nut cookies. Since we’re getting into that season where cookies, a good book or movie, and a blanket is the perfect recipe for a wonderful evening, I thought I’d share my recipe with you! It’s super easy to make and doesn’t take much time at all. I love whipping up a batch of cookies when I know friends are going to be coming over and I want something special to share with them.
Oven Temp: 375 degrees
Time: 10-12 minutes
Serves: 3 dozen
½ cup butter, softened
1/3 cup white sugar
1 tsp. vanilla extract
½ tsp. baking soda
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chunks
1/3 cup packed brown sugar
1 1/8 cup flour
- Preheat oven.
- Lightly grease 2 large cookie sheets.
- Cream the butter and sugars together in a large bowl.
- Beat in the egg and vanilla extract until blended.
- Sift together the flour and baking soda.
- Gradually blend into the batter.
- Stir in the chopped macadamia nuts and chocolate chunks.
- Drop rounded teaspoons onto the cookie sheet, about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until the cookies are golden brown.
- Remove from the oven, and transfer the cookies to cooling racks.
I hope you all had a great weekend! And I hope you all had time to get things done that you wanted to do, including a little relaxing and binge watching Netflix.
This past weekend was a lot of fun and a little busier than a normal weekend! Friday after work, Rachel and I decided to go to Sprinkles and check out their ice cream. The ice cream was delicious, however I do wish the chocolate in the mint chip was much smaller. I felt like most of the time instead of eating the ice cream, I was eating the chunks of chocolate.
On Saturday a few of my friends and I decided to check out the LA Women’s Expo at the LA Convention Center because we had gotten free tickets through Starbucks. They did have some cute little craft things there, however it was so crowded it wasn’t too exciting. Though I’m glad we did check it out (because if we hadn’t, then for sure something cool would’ve been done there), I’m glad we didn’t have to pay. Afterwards, we decided to grab a small bite to eat at Yard House because we were starving by the end of the afternoon.
That night, Rachel and I went to go get ramen at a really good place in Old Town Pasadena! It’s called Ramen Tatsunoya. It was chilly Saturday evening so I’m glad we decided to get noodles and soup. We both order the Koku Extra Chachu. It was the perfect amount and I was definitely full afterwards. My craving to eat ramen more definitely means that our colder months are approaching!
I’m always looking for quick but healthy meals to throw together! As much as I do like to cook, after a long day at work sometimes I just don’t feel like doing it. More often than not, I usually try to make a meal stretch for a good amount of time so I don’t have to worry about lunches at work and what not. Thankfully I have a wonderful friend/neighbor (I convinced her and some of our other friends to move in down the hall!). Every Tuesday we have “family dinner” where one of us will cook a meal for everyone else. It really helps when it comes to meal planning because unless it’s my turn to cook, I at least know I have one meal for the week taken care of.
Pasta is always a good go to, but every once in awhile I like to mix it up and not use the traditional tomato sauce. I love Prego’s Homestyle Alfredo sauce. And in order to help reduce the amount of dishes I have, once the pasta has cooked and has been drained, I just throw the pasta and the alfredo sauce right back into the same pot!
Since pasta and alfredo sauce can be kind of boring, I just cut up some zucchini (and usually some squash too!) and throw in onto a pan with some vegetable oil or olive oil, salt, and pepper!
It’s a very easy dinner with minimal work and clean up afterwards (a huge plus!) and it tastes delicious. Plus, you can always make a little extra to have for lunch the following day.
If you have any easy go to recipes, please feel free to share them with me in the comment section below! I’m always looking for new recipes to try out!