3 Chips for Sister Marsha

Sarah 'n Spice:

Here’s what I’m baking up over at My Good Eats!

Originally posted on My Good Eats:

Sorry this post took so long, but I had to space out baking 90 chocolate chip cookies. Don’t worry, we had no problem polishing most of them off ;) Alton, sweet sweet Alton, not only has one go to chocolate chip cookie recipe, but 3, depending on how you like your cookies. It’s kind of brilliant if you ask me, because let’s be honest, we all like different styles of chocolate chip cookies. In this episode we bake up the Thin, the Chewy and the Puffy. I honestly couldn’t pick a favorite. They all had their special qualities that I loved. The husband felt the same way. I give you the Chocolate Chip Cookie 3 ways! Tis the season for baking.

The Thin


Mix together your ingredients for the Thin

Add in your chocolate chips. According to my Husband, there’s never enough!

IMG_1832Don’t taste the cookie dough, it has raw eggs…

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I recently celebrated an anniversary with my Husband. He’s the best gift giver ever! So for our anniversary he had our landscapers dig and irrigate a garden for me in our back yard <3 We live in a dry climate, so you need special soil and some extra muscles to dig down in the hard earth. I’ve always wanted my own garden and now I have one with plenty of room to grow. I went to our local gardening store right away and got the supplies I needed. We are in the last few weeks of good planting, so I needed to get going. After doing some research, I picked 4 items that grow good this time of year. Thank you so much my love, you’re the best!


He had it put in the corner of our yard, so there’s room for expansion.


I toiled the soil and dug my rows for planting.


First 2 rows, onion


Next 2 rows, Giant Caesar Lettuce


Then some Italian Parsley


And finally Swiss Chard


I labeled all my little sticks


Planted the seeds


And watered all the rows with love :)

I’ll keep you all updated on my garden’s progress. If anyone has any suggestions or tips to keep it at it’s best, I’d love to hear them. Hope you all have a wonderful week!

Please remember to visit my donation page for City of Hope. Even $1 makes a difference :)

City of Hope Fundraiser


Happy Friday! I am welcoming it with open arms :) As you all know, I will be attending the Fit Foodie 5k Race Weekend in November. 10% of each ticket sale will be donated to City of Hope, which is awesome, but you know what, we can do better than that! I’ve created a fundraising page with my fellow Fit Foodie Ambassador Vegas Mother Runner, and we’ve set a goal to raise $500 for this great cause!

Our mission is to raise funds and awareness for City of Hope. As a leading treatment and research center for cancer, diabetes, and other life-threatening diseases, City of Hope improves the health of people worldwide. The Fit Foodie’s philosophy of spreading the passion for health, fitness, and delicious food aligns perfectly with City of Hope’s mission to transform the future of health.

All the funds we raise will go directly to City of Hope so they can continue their amazing work in research, treatment and education. And you can trust they’ll spend the dollars wisely – they’ve been awarded the highest rating of 4 stars by Charity Navigator, America’s premier charity watchdog group.

Will Run for Hope

Here is our page: http://ourhope.cityofhope.org/willrunforhope I’ve also added a link on my sidebar. I’m doing this in honor of a good friend who is currently battling cancer. We love you Tom <3

Can’t donate right now? Then help us reach our goal by sharing this page on Facebook and Twitter. Or, send an email to friends you think might be interested in contributing and include a link to our page. Every little bit goes a long way, even if it’s just $1!

Thanks so much for your support and generosity and help us reach our goal! We can make a difference.


Pumpkin Almond Milk

Honeycomb (2)

I love all things Pumpkin, and I’m not afraid to show it! The Fitnessista is one of my favorite blogs that I follow religiously. A couple of years ago she put up a recipe for Pumpkin Almond milk. The next day I made it and drank it up (I would have made it immediately if I didn’t have to wait for my almonds to soak). I already love making homemade almond milk, but this pumpkin variation had me swooning. Thank you Gina for the amazing recipe! It’s a staple in my house during Pumpkin Season. I hope you all enjoy it as much as I do.

Pumpkin Almond Milk

Printable Recipe


1 cup soaked almonds
3 cups of water
1 tsp vanilla extract
1 pinch of sea salt
1/2 cup pumpkin puree
1/2 tsp pumpkin spice
1 tsp-1 tbsp honey (depending on how sweet you like your beverage)


Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours. Drain and rinse almonds.

Add soaked almonds, water, vanilla extract and sea salt to blender. Blend until thoroughly combined. The mixture will be very frothy. Strain through a cheesecloth, a fine-mesh strainer or a nut-milk bag into a pitcher. Rinse out blender, pour almond milk back in and add pumpkin puree, pumpkin spice and honey. Blend and enjoy!

Recipe Courtesy of Fitnessista

Stuffed Baguette

Photo Courtesy of Baking Obsession

Photo Courtesy of Baking Obsession

I saw this picture a while ago on Pinterest and knew I had to make it. It is what dreams are made of. Filled with delicious meat, salty olives, creamy cheese all stuffed into a crusty piece of bread. Thank you Baking Obsession for bringing this into my life! It looks kind of complicated, hollowing out the bread and all, but it’s surprisingly easy. You will impress the socks off your friends and family. Make this right now, if not sooner!


You can make the filling ahead of time and pop in the fridge.

Whenever I try to make the filling a day ahead of time, there’s always mysteriously less than what I started with ;)

Makes one 12-inch long baguette; about 24 slices


Long Baguette
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 garlic clove, minced or 1 tsp of garlic powder
½ cup chopped sun dried tomatoes in olive oil
¼ cup chopped Kalamata olives
3 oz thinly sliced salami
2 tbsp chopped Italian parsley
1 tsp chopped fresh thyme or 1/4 tsp of dry thyme
Freshly ground black pepper
Salt to taste only if needed


Slice off both ends of the baguette. Using a long spoon and begin scooping out the bread filling.

Using an electric mixer beat the cream cheese until smooth. Add in the goat cheese, mix until smooth. Add in rest of ingredients.

Working from the both ends, you can use a gallon sized zip top bag and cut off the corner and pipe it in, or fill with a spoon. Pack it nice and tight. I use a shot glass for pressing it down. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Recipe slightly adapted from Baking Obsession