Thursday, September 3, 2015

Brown Sugar Butterscotch Oatmeal Bars

I go through some weird phases.  The most recent one has been a butterscotch phase.  Bri's dad is big fan of butterscotch and it was just his birthday!  So, I made some butterscotch bars.  And now, I am really into butterscotch!

Butterscotch is super weird.  I mean, what is it?  So, my friend and I looked it up and found out that it is a delightful combination of brown sugar and butter! No wonder it is so delicious!

These butterscotch bars are super easy and I adapted them for a previous time by swapping the sugar for light brown sugar.  Brown sugar, butter, and butterscotch all combined in a great oatmeal bar!  You have to make these!

Brown Sugar Butterscotch Oatmeal Bars

Ingredients:
1 cup flour
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup unsalted butter
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3 cups old-fashioned oats
12 oz butterscotch chips

Directions:
1. Preheat oven to 350 and lightly grease a 13 by 9 inch pan
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves together.
3. In a large bowl, beat the butter with the brown sugar until well combined.  Add in the eggs and vanilla and beat until combined.  Add in the flour mixture and slowly mix until just combined.  Add in the oats and chips and stir to combine evenly throughout the mixture.
4. Spread the batter into your prepared pan and bake for about 20-25 minutes.  The edges should be slightly browned.  Let cool completely and then cut into bars.

Enjoy :)

Wednesday, September 2, 2015

Wedding Planning Wednesday Part 9

We did our engagement photos!  Bri proposed back in December, but we decided we still wanted to do some engagement photos to get some nice pictures for a save the date.

We went with Dennis Lee as our photographer and he has been amazing!  If you are planning a Chicago wedding, he is great and I would definitely recommend him!  We walked around the Art Institute, part of Grant Park, near the Lakeshore Path, and along Foster Beach.  Here is a quick preview!


We had two different outfits and I am really glad we did because we ended up with a nice balance of different looking pictures.  It was really fun to have a photo shoot and I am so excited about all the great shots we ended up with!

Now, I can't wait to create our save the dates and send them out!


Tuesday, September 1, 2015

Spicy Sweet Potato Veggie Burgers

Can you believe it is SEPTEMBER?!?!?

I can't.  It feels like I was just finishing up the last year of school.  I can't believe I am already into my third year of teaching!  School is going really well so far and I am having a great time getting to know my students.  I have high hopes for this year and I can't wait to see how it goes.

Since it is September, I figured we could celebrate with a fall-like veggie burger recipe.  Now, I don't want summer to end, but I feel like good food can help ease the transition.  Fortunately, the weather is still certainly summer-like.  I hope it stays that way for a while!  While, fall is nice, winter is the worst.

I LOVE The Kitchn.  It is a great site with tons of amazing recipes.  Also, I love that the recipes are super use friendly and they all come with tons of tips, variations, and explanations.  I found this Sweet Potato Veggie Burger on their site and then I just changed small tidbits based on what I love and what we had in our fridge!  Please head over to the site for the recipe!

I made the sweet potato patties according to the directions, but here are the few things I added/changed.
1. I did not chop the sunflower seeds.  I wanted a bit of a crunch in there, so I left them whole.
2. I also used my food processor with a grater attachment to grate the sweet potato.  This made things go super quickly!  Then, I simply added the beans to the food processor and pulsed to combine.
3. Finally, for my toppings, I used some sliced tomato, sliced avocado, spicy cheddar cheese (sliced), and BBQ sauce.

Holy moly it was delicious!

Enjoy :)

Thursday, August 27, 2015

Vegetarian Black Bean and Avocado Burritos

Today I am sharing some really big news! I got a new job!  I am still teaching high school math, but now I am at a school much closer to my home!  I used to commute for about 1 hour and 15 minutes each way to and from school.  Now, my commute is about 25 minutes.  It's amazing!  Plus, I am working at this amazing new school in Chicago and I am learning so much.  I have been there for a few weeks getting ready and now the first day for my students is right around the corner!  I can't wait! 

I have been really busy with all the changes so I have been a little bit behind on cooking and sharing what I'm cooking.  However, I am starting to adjust to this new life and a 25 minute commute means I get home much earlier than usual and therefore have more time to actually make dinner!  Here is one of my new dinners that I am really into.  It was really easy, vegetarian (so Bri's a big fan), and quick.  It is a great weeknight meal and you end up with leftovers for lunches! 

Vegetarian Black Bean and Avocado Burritos
(Adapted from The Kitchn)
Oven ready burritos!
Ingredients:
12 whole wheat tortillas
2 chiles in adobo sauce, minced
1 cup non-fat, plain greek yogurt
2 15 oz cans of low-sodium black beans, drained and rinsed
2 avocados, peeled and diced
2 cups of your favorite salsa
1 cup shredded light Mexican cheese


Directions:
1. Preheat oven to 350 and lightly grease a 13 by 9 inch pan.
2. In a food processor, combine the chiles, a few tsp of adobo sauce, and greek yogurt.  Add in 1 can of the black beans and pulse to combine.  You should get a nice paste mixture.  
3. In a bowl, combine the black bean paste, the other can of black beans, and the chopped avocado.  
4. Spoon a few tbsp of the mixture into the center of a tortilla.  Roll to create your burrito and place seam down in the pan.  Repeat with the rest.  
5. Pour the salsa over the tops of the burritos and then top with the shredded cheese.  Wrap tinfoil over the top and place in the oven for 20 minutes.

Enjoy :)