Greek Yogurt Mini Cheesecake

A slightly less guilty cheesecake.

Ingredients
* 3/4 cup 2% greek yogurt
* 1/2 tsp vanilla extract
* 3 1/2 tbsp sugar
* 2 1/2 tbsp flour
* 1 extra large egg beaten
* 1/2 tbsp butter
* 1 1/4 tbsp melted butter
* 1/3 cup crumbled graham crackers

Instructions
* Preheat oven to 350 degrees F.
* Boil water in a tea kettle (for use later in water bath)
* Coat the inside a 4x2 round cake pan. Adhere parchment to the bottom and the sides (Alton Brown has a good technique to do this).  Cut an extra round and save for later.
* In a small bowl, combine crumbled graham crackers and the melted butter.  Press mixture into the bottom of the parchment lined pan.
* In a separate mixing bowl, thoroughly combine greek yogurt, vanilla extract, sugar, and egg.  Add flour to mixture and combine.  Once combined, pour mixture into the cake pan.
* Place cake pan in center of an 8x8 pyrex dish (or a larger cake pan that will allow for at least 2 inches on each side of the cake pan).  Place pyrex dish onto the middle rack of oven.  Pour boiled water into the pyrex dish until water level reaches about 3/4 the height of the cake pan.
* Bake cheesecake for 30 minutes.  Turn oven off, open the oven door, and leave for 5 more minutes.
* Remove cheesecake from water bath.  Place extra parchment round on the top of the cheesecake and let cool to room temperature.  Place the cheesecake into the refrigerator and cool for a couple of hours.
* When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a serving dish.

Thai Anh's Snickerdoodle Recipe

Once I took a bite of these perfectly chewy and not overly sweet cookies, I knew I needed the recipe and Thai Anh did not disappoint. She sent it right away! So delicious!

Prep Time: 45
Cook Time: 10-12 minutes
Total Time: 55 minutes
Yield: 24 – 30 cookies

INGREDIENTS

For Cookies:

• 2 ½ cup all purpose flour 
• 2 teaspoons cream of tartar 
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup (1stick) unsalted butter at room temperature*
• 1 ½ cup granulated sugar 
• ½ teaspoon vanilla extract 
• 2 large eggs 

For Coating:

• ¼ cup granulated sugar 
• 1 ½ teaspoon ground cinnamon 

INSTRUCTIONS

1. Sift flour, cream of tartar, baking soda, and salt together in separate bowl. Set aside.
2. In another bowl, medium speed beat butter, sugar, and vanilla together until light and fluffy (3-4 minutes). 
3. Beat eggs one at a time.
4. Gradually add flour mixture and beat well. Chill dough at least 30 minutes or up to 3 days.**
5. Preheat oven to 400 F. Mix sugar and cinnamon together in small bowl. 
6. Scoop tablespoon sized cookie dough and roll/coat them in the cinnamon mixture generously. 
7. Place on baking sheets and bake for 10-12 minutes or until cookies have puffed and top looks set.
8. Allow cookies to cool for 5 minutes before transferring them to cooking rack.

*Can increase up to ¾ cup.
**Recommended time for chilling at least 5 hour.

Chocolate Chip Dried Cherry Sea Salt Cookie

Ingredients:
8 oz. unsalted butter, at room temperature1/4 cup granulated sugar

1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 eggs
2 tsp. vanilla bean paste (or extract)
3 1/2 cup All Purpose flour
1 1/2 tsp. Baking soda
3/4 tsp. salt
12 oz. milk chocolate (I used TCHO 39% baking discs and kept them whole but use the best quality chocolate you can afford.)
6 oz. dried cherries
1/2 teaspoon good quality salt, for sprinkling on top before baking

Directions:
Using a stand mixer with the paddle attachment cream together the butter and the sugars until very light and fluffy, about 3 minutes on medium high.

Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next.

Add the vanilla bean paste and scrape down the bowl with a spatula.

In a small bowl combine the flour, soda and salt and mix to combine.

With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and dried cherries.

Sprinkle a very fine dusting of good quality sea salt. If you are not a fan of sea salt in your baked goods then feel free to skip.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

*Please note that yes that reads 360 and not 350. If you oven does not go to that I would stay with 350 and bake an extra minute.

Oatmeal Chocolate Chip Lactation Cookies

Bake some for your nursing mommy friends as a gift!

I made these cookies while Cameron was a month old just as an extra measure to keep my milk supply up for him. They're delicious and taste like ordinary oatmeal chocolate chip cookies. I also added a cup of dried cherries because we love them in our house. I'd take out the brewer's yeast to make them non-lactation cookies.

Ingredients:

• 1 cup butter
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 tablespoons water
• 2 tablespoons flax seed meal
• 2 eggs
• 1 teaspoon vanilla

• 2 cups flour
• 2 -4 tablespoons brewer's yeast
• 1 teaspoon baking soda
• 1 teaspoon salt

• 3 cups oats
• 2 cup chocolate chips

Instructions:

1. Preheat oven to 350°.
2. Mix the flaxseed meal and water and let sit for 3-5 minutes.
3. Beat butter, sugar, and brown sugar well.
4. Add eggs and mix well.
5. Add flaxseed mix and vanilla, beat well.
6. Sift together flour, brewers yeast, baking soda, and salt.
7. Add dry ingredients to butter mix.
8. Stir in oats and chips.
9. Scoop onto baking sheet.
10. Bake for 12 minutes.
11. Let set for 5 minutes then remove from tray.

Turkey Breakfast Sausage

Who doesn't like breakfast sausages.  Unfortunately, the prepared breakfast sausages usually found at the supermarkets contain chemicals and preservatives that I can not even pronounce.

Ingredients:

• 1/2 tsp garlic powder 
• 1/4 tsp onion powder 
• 1/2 tsp dried thyme 
• 2 tsp whole fennel seeds 
• 1 tsp rubbed sage 
• 2 1/2 tsp kosher salt 
• 1 tsp red pepper flakes 
• 1/4 tsp grated nutmeg 
• 1 1/4 lb ground turkey
• 1 tbsp maple syrup
• 1 tbsp brown sugar

Instructions:

1. In a small bowl, mix together the garlic powder, onion powder, thyme, fennel, sage, salt, red pepper flakes, brown sugar, and nutmeg. 
2. Place the pork in a mixing bowl.
3. Add the spices and maple syrup to the pork and mix to combine.
4. Saute patties over medium heat until the patties are completely cooked through and are golden brown, about 6 to 7 minutes per side.

Yummy American Buttercream Frosting

I am 8-months pregnant with baby C and knew I couldn't stand to cook egg whites for SMBC so I decided to look for something easier and frankly more kid friendly. This recipe was perfect. Sweet but not too sweet and didn't take a long time to make. Also perfectly pipable and it held all night before the party.

Ingredients:

• 1 cup salted butter (2 sticks), softened
• 4 cups confectioner's sugar, sifted
• 1 tablespoon pure vanilla extract
• 3-5 tablespoons heavy cream (I used 4 tbsp to get the consistency in the photo)

Instructions:

1. Using a paddle beater, beat softened butter on medium speed for about 3 minutes.
2. Add sifted confectioner's sugar and stir on low until incorporated.
3. Add vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.
4. If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.

Resource: Unsophisticook

Maui Banana Bread Muffins

This is my favorite recipe. Reminds me of banana bread Mike and I got on our honeymoon in Maui halfway on our road to Hana trip. It's also super easy with not a lot of ingredients.

Ingredients:

• 1-1/4 cup of flour  
• 1 cup sugar  
• 1/2 teaspoon salt  
• 1 teaspoon baking soda  
• 3 very ripe bananas  
• 1/2 cup melted butter 
  
• 2 eggs

Directions:

1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, salt, and baking soda. 
3. Blend together bananas, shortening, and eggs. 
4. Fold flour mix into blended wet ingredients ...don't over mix. 
5. Spoon into 9 x 9 x 2-inch pan, sprayed with non-stick cooking spray. (Or use paper liners in 12-cup standard cupcake tin.) Thump once to remove air holes. 
6. Bake for 40 to 45 minutes. (20 minutes for muffins). Bread/muffins should be a dark brown color.
7. Cool. Cut into squares.