Browned Butter Stuffed Cookies

March 21, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

So as you know, we love cookies, so we though the best way to start your Saturday is make these delicious Browned Butter Stuffed Cookies. And you can stuff these bad boys with just about anything. Okay, maybe not anything, but you can can experiment and see what tickles your fancy.

We reccomend Nutella, Cookie Butter and Peanut Butter. Those are front runners in this household. But like the recipe states you can try a whole bunch of different “stuffers”. Let us know, what you’re favorite is!

What you need?

Measuring Cups
Measuring Spoons
Saute Pan
Stand Mixer or Hand Mixer
Medium Sized Bowls
Wooden Spoon
Cookie Sheet x2
Wax Paper
Parchment Paper
Pam (optional)

Dry Ingredients

2 1/14 cups AP flour
1 1/4 cup brown sugar
1/4 cup bakers sugar
1 1/4 teaspoons baking soda
1/2 teaspoons kosher salt
1 cup dark chocolate chunks or chips
Fleur De Sel (for sprinkling)

Wet Ingredients

1 cup (2 sticks) unsalted butter (cut into pieces)
1 tablespoon plain greek yogurt
1 large egg
1 egg yolk
1 tablespoon vanilla bean paste (or extract)
A jar of your favorite spreadable (cookie butter, peanut butter, jam, marshmallow fluff, Nutella ect.)

**These cookies are big, so if you want a lot of cookies, double the recipe. Especially if you’re a nibbler like me.

Step 1:

In a medium bowl, whisk together the flour, baking soda, and salt and set to the side.

Step 2:

In a heavy bottom sauce/sautee pan (if you can, avoid non-stick) turn your burner to medium heat and put the butter in the pan, stirring constantly. The butter will foam, but keep stirring. If you see brown specks, don’t be alarmed, that’s a good thing! When the butter goes from a butter smell, to a nutty aroma, then your butter is browned.

Step 3:

Immediately remove from the heat, and pour into a heat proof bowl. Stick in the freezer for no more than five minutes to cool. Remember, you don’t want it to harden, just cool!

Step 4:

In a stand mixer, cream together butter and both sugars until well blended.

Step 5:

Next beat in the egg, the yolk, vanilla paste (or extract) and yogurt until fully incorporated.

Step 6:

Slowly, add the dry ingredients until just combined. I know you want to keep mixing, but don’t. It’s okay if still see some flour.

Step 7:

Fold in dark chocolate chunks.

Step 8:

If you want successful cookies, my mom says to always chill your dough! You have two choices, you can either stick it in the fridge for 1.5-2 hours or stick it in the freezer for 30 minutes. I personally do the freezer.

Step 9:

Depending on which chilling method you use, turn the oven on just before the cookies are ready to come out. Preheat oven to 350°.

Step 10:

Line a cookie sheet with wax paper, and take your favorite spreadable (I’m partial to Cookie Butter and Nutella) and drop little dollops onto the wax paper. Put in the freezer to harden them. This will make putting them in the dough, much easier. I did about quarter sized dollops, but the sizes varied. You can also do this before you make the cookies, so they dollops are fully frozen. It’s much easier to work with frozen filling, than just chilled. Trust me.

Step 11:

While the dough is still chilling, take your cookie sheet and line them with parchment paper. Christie uses cooking spray to keep the parchment paper on the tray. Hello life hack!

Step 12:

Once the dough is fully chilled, and the dollops are firm enough to handle. It’s time to start making the cookies! Take some dough (we eyeballed it) and flatten it out in your palm, about 4 inches across, and place a dollop of Cookie Butter or Nutella in the center. Close the cookie up, and gently roll it.

Step 13:

On a cookie sheet lined with parchment paper, place the delicious dough balls down. I only did six cookies total, three on each side or two down. It all depends on how you look at it. But no more than six on a cookie sheet. These bad boys spread.

Step 14:

Bake the cookies for about twelve minutes, slightly browned on the edges, but still slightly “underdone” in the middle. I like chewy on the middle, but crunchy on the outside. I always slightly undercook my cookies to achieve this.

Step 15:

As soon as the cookies are out of the oven, sprinkle with fleur de sel and let cool on cookie sheet for about two minutes. This allows the salt to really stick to the melted chunks. DO IT.

Step 16:

The cookies are delicate so gently remove them from the cookie sheet, and place on a cooling rack. Repeat until all the dough is gone. Oh, and then eat. Cause they’re delicious.

Today’s recipes were inspired by Ambitious Kitchen, Kirbie’s Kitchen, and love & olive oil.

Bacon Wrapped Goodness (Devils on Horseback)

March 18, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Do you love Bacon? Silly question, everyone loves BACON. Okay, maybe not everyone… but in this house, WE LOVE BACON.

We love Bacon on (or in) just about anything. Pancakes, French Toast, Cupcakes, Cheesecake (yeah, that happened and it was AMAZING) Salad, Jam, Bread, Biscuits…we could go on but you guys get the idea. BACON IS AWESOME.

For this recipe we are making Bacon Wrapped Dates! Also known as Devils on Horsebacks which date back all the way to Victorian England. This dish is normally served with Christmas dinner, but who said it could only be served at Christmas?

Again, you can’t go wrong here. Sweet? Good. Savory? Good. Dried Fruit? Good. Bacon? GOOD. Put it all together and you have a winning dish.

Now, don’t be scared but the main ingredient (besides, BACON) is dried prunes or dates. To some, that might seem unappealing, but trust us, it’s really good. It’s the perfect balance of sweet and savory.

What You Need

1 baking sheet
Bacon (Thick Cut)
Dates/Prunes/Apricot (Really, it’s up to you and what you like, but prunes are the traditional choice*) We love Medjool dates.
Toothpicks

Step 1:

Preheat the oven to 400°.

Step 2:

If you’re using dates or prunes you must remove the pit first. Make a small incision and pop the pit out. Super easy.

Step 3:

Next take your Bacon and cut the pieces in halves. Easy!

Step 4:

Take the Bacon piece and roll over your prune/date/apricot. Secure with a toothpick. Continue until you’ve finish, you may need two baking sheets depending on how many you make.

Look at how cute our little kitchen helper is, she really loves BACON.

Step 5:

Pop those suckers in the oven for about 20 minutes, but keep on eye on them. It all depends on how thick your bacon is, and how big the dried fruit is. For ours, it took about 20 minutes for the bacon to crisp up. Just keep an eye on them, until they’re crisped to your likeness.

Step 6:

Once cooked, remove from oven and carefully remove the bacon wrapped goodness to a paper towel. Plate and eat them. You can take the toothpicks out if you want or use them as a means of eating it.

*The first time we had these it was a mixture of prunes and apricots and you didn’t know which you were going to get. It’s a fun little surprise if using as an appetizer. If you got a prune it was a devil and if you got an apricot it was an angel.

Beefy Saint Paddy’s Day Guinness Stew (Slow Cooker)

March 17, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

HAPPY SAINT PATRICK’S DAY! We hope you’re wearing green and if you’re not, we hope you’re not being pinched!

Today’s recipe is a favorite of ours Slow Cooker Guinness Stew! No pictures today, just this delicious, hearty, beef stew recipe. And it’s super easy to make, if we were Ina we would be saying, “How easy is that?”

Okay, back to the recipe. This one is super easy, and requires almost zero effort. All you do is throw things into a crock pot! How easy is that? 😉

What You Need

1 to 2 pounds stewing beef
2 to 3 russet potatoes (chopped)
1 onion (chopped)
3 carrots (chopped)
3 parsnips (chopped and optional)
3 celery stalks (chopped)
Two 12oz Bottles of Guinness
Beef Broth (About 2 cups, give or take)
Worcestershire
2 bay leaves
1 to 2 sprigs of rosemary
Kosher Salt
Pepper

**First turn on your crock pot to high, and just let it heat until you’re ready to use it.

Step 1:

Cut the potatoes, carrots, parsnips, celery, and onions into large chunks. You really don’t want them too small or else as they cook, they will become mushy! Put chopped veggies off to the side.

Step 2:

Okay, I know we said you throw everything into a crock pot, but this step is totally worth it. You don’t have to do it, but I think you’ll thank us in the end. Season your meat liberally with kosher salt and pepper. In a pan heat some olive oil over medium high heat. When the oil is shimmery, throw the first batch of the meat in and brown on all sides. Remove and place on paper towels, repeat until all the meat is browned.

Step 3:

See? Was that so bad? Easy peasy! Next, add all your chopped veggies into the crock pot, then the meat, bay leaves, and rosemary. Next pour the Guinness in, add a couple splashes of the worcestershire. Pour in the beef stock until everything is covered.

Step 4:

If you plan on cooking this on HIGH, you’ll want to cook it for 4 to 6 hours. If cooking on LOW, you’ll cook for about 10 to 12 hours.

This recipe is great to cook overnight or prep the night before, and leave it while you go to work. As with some dishes like this, it’s always better the next day. But if you can’t wait (don’t worry if you can’t, we have made many of dishes and then ate them straight away) serve over rice, mashed potatoes, or serve with bread.

Another plus to this recipe is you can really add whatever you like. You can add garlic, add more potatoes, less carrots, more celery, don’t like russet potatoes you can add red potatoes and you get the idea. It’s really easy and really versatile.

Happy Cooking!

Chicken, Potatoes, and Tomatoes Oh My!

March 17, 2015May 22, 2015 ~ Marlee And Christie ~ 2 Comments

Today’s dish was inspired by One Pot Spanish Chicken and Potatoes from Pinch of Yum. It was one of those recipes that we made, and EVERYONE loved. And every time we’ve made it since, it becomes more and more popular.

It’s a rather simple dish, and so full of flavor. And did we say it was really easy to make? Because it is! You don’t have to be a whiz in the kitchen to make this, we promise. YOU CAN DO THIS!

For really developed flavors, make the sauce part of the dish first, and the following evening make the chicken and potatoes portion.

Ingredients

For the Sauce:

2-3 tbsp olive oil (more if needed)
1 large sliced yellow onion
4-6 tbsp garlic (or 3 elephant garlic gloves) we love garlic too much
5 vine-ripe tomatos, cut in half and roasted
1 medium to large eggplant or as we prefer Aubergine (skin peeled and diced)
Season salt (We use Lawry’s) and pepper to taste
Smoked paprika
Onion powder
Garlic powder
Cayenne pepper
Approx. 1 cup chicken stock

For the chicken and friends:

1½ lbs. chicken breast meat
Salt and Pepper
1 large Russet potato, sliced
crusty bread or rice for serving

Step 1:

Heat the oven to 400°F. Slice tomatoes in half and toss with some olive oil, enough to coat them, and some salt and pepper. Put tomatoes on a cookie sheet and let it roast in the oven for 40 minutes.

Step 2:

Sauté onion and garlic for about 5 minutes, then add in the eggplant. Continue to sauté until eggplant is melding (getting soft sounds…awkward).

Step 3:

When the tomatoes are done, CAREFULLY move them into the pot open face down or butt side up, however you want to look at it. Let them simmer together for 5 minutes.

Step 4:

Break up the tomatoes and give it a good mix together. Transfer in batches to a blender, please don’t put it all together, you will have a hot explosion of (painfully hot) goodness, and as wonderful as that sounds…it’s not. Add in chicken stock while blending to get your desired consistancy. Add salt and pepper, paprika, onion and garlic powder, cayenne pepper. We like to start with a few shakes of each and adjust to your own liking. This it the point in the cooking where we put the spices into small prep bowls and pretend we’re Emeril, BAM!

Step 5 (optional):

After the sauce has cooled put it into tupperware, and let it get busy with itself overnight. I personally think this sauce is best the next day. But if you need it like RIGHT NOW, please go on to the next step immediately.

Step 6:

Slice the potatoes into discs, I used a mandolin to make sure they were all the same thickness. You can parboil the potatoes for a few minutes if you want, or just put them into the sauce a few minutes before the chicken. (If you gave your sauce “a break” overnight: heat it up in a separate pot first).

Step 7:

Slice your chicken into chunks or bite size pieces. Toss with 1 to 2 tablespoons of the oil of your choosing. We’re fans of olive oil and coconut oil. Once chicken is coated in oil season with salt, pepper and paprika. Remember, you don’t have to use those, those are just what we chose for this dish.

Step 8:

Place frying pan on the stove, and turn the heat to medium high. When the pan is hot, put the chicken in and brown. Once the chicken is brown, transfer to the pot with the sauce. You can also sauté the potatoes in the same pan as the chicken and add them to the pot with the sauce.

Step 9:

Cover the sauce, and simmer until the chicken is cooked. About 10 minutes. Serve over quinoa, rice or serve with a bread to sop up all the saucy goodness. Enjoy!

What’s really great about this dish is how versatile it is. All you do is change out the paprika for any other spice you like, like curry, tikka masala, Garam masala, and you get the idea.

You can also add other kinds of vegetables towards the end of the cooking process. more onions, bell peppers, peas, and you get the idea!

Happy Cooking!

Sweet Potato Pie with Streusel Topping

March 15, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

For our second pie, for Pi Day, we made a mouth watering southern treat: Sweet Potato Pie with a Streusel Topping. Forget about pumpkin pie, this pie is so much better. It’s smooth, it’s creamy, it has a streusel topping. You can’t really go wrong there.

Our recipe was inspired by Stephie Cooks.

Pie Filling:

1 unbaked 9- or 10-inch pie crust
2 cups mashed cooked sweet potatoes
¾ cup packed brown sugar
½ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon fresh ginger
⅛ teaspoon salt
¼ cup (1/2 stick) butter, melted
1¼ cups evaporated milk
5 egg yolks
1 tablespoon vanilla

Streusel Topping:

⅔ cup flour
⅔ cup brown sugar
½ teaspoon cinnamon
Pinch of salt
6 tablespoons cold unsalted butter, cut into pieces

Step 1:

Peel, chop, then boil your sweet potatoes adding whatever is left in the evaporated milk can, there’s always just a little bit left and we figured, why not! Boil until tender, and the tenderer(is this a real word?) the better, or if you want a more “rustic” look and feel to the pie, keep them al dente.

Step 2:

Preheat the oven to 450°.

Step 3:

When the sweet potatoes are mashed and cooled slightly, (return to saucepan that you mashed them, it doesn’t have to be big) add brown sugar, white sugar, cinnamon,nutmeg fresh grated ginger, melted buttered, 3/4 of a cup of the evaporated milk. Whisk together.

Step 4:

Return the mixture to the medium heat and whisk until everything is melted and dissolved. Remove from heat to cool (five or so minutes)

I know it looks a little weird, but it’s all about the flavor! And remember you can always blend it!

Step 5:

In a medium bowl, whisk together the egg yolks, the remaining evaporated milk and vanilla.

Step 6:

Take about one cup of the sweet potato mixture and very slowly pour into the egg/milk mixture. Remember to stir constantly. You don’t want to cook the eggs or curdle them. Sweet scrambled egg pie is gross.

Step 7:

Now pour the warmed egg/milk/sweet potato mixture back into the sauce pan with the remaining sweet potato mixture. Mix well. At this stage, if you don’t like the consistency, we put ours in the blender, and blended until smooth.

Step 8:

In a small bowl, combined the dry ingredients for the streusel topping. Mix well. Add chopped butter (make sure it’s cut into small pieces). Using a pastry cutter, combine until the mixture is crumbly. If not using right away, place in fridge so the butter doesn’t melt!

Step 9:

Pour the mixture into your pie crust (either frozen or homemade), we tried not to fill all the way to the top, to give a little extra room for it to grow. If there is extra pour into a small oven safe ramekin and bake. Top with half of the streusel mix and pop it in the oven for 10 minutes.

Step 10:

After 10 minutes in the oven, lower the oven to 325° and set your timer for 50 minutes. On a separate timer, set a timer for 20 minute and when that goes off, take out the pie and add the remaining streusel, return to oven.

Step 11:

Remove from oven and let cool for at least one hour. Or as I recommend, overnight.

Blueberry Lemon Cream Pie

March 14, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Pie Day! And we LOVE pie! I mean, who doesn’t love pie? And if you don’t like pie, then I don’t know if there is any hope for you. Kidding! I’m sure we can find you a pie to like!

Our first recipe for pie day is a personal favorite. Blueberry Cream Pie! We were inspired by this recipe and this one and made our own interpretation by adding lemon. But if you’re not a fan of lemon, you can always omit it!

Fun fact: Did you know that first pie recipe was first recorded in a 16th century (1545) cookbook? How crazy is that? And then by 1553 a German Cookbook had a recipe for pastry dough!

Ingredients

One pie shell (You can use your own or pre-made)

Pie Filling Filling:

3 cups blueberries
1 cup sugar
1/3 cup flour
2 large eggs (Always at room temperature)
1/2 cup sour cream
1/2 tsp vanilla
Zest of one lemon
1 tsp lemon extract

Streusel Topping

2 1/2 tbsp brown sugar
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter (I prefer salted)
2/3 cup of flour

Step 1:

Preheat oven to 350°.

Step 2:

If using your own dough, lay the pie dough in pie plate and crimp the edges the way you like. Place in the fridge until ready for use. If using a frozen or pre-made dough, leave in freezer until ready.

Step 3:

To make the filling, place sugar and flour in a large bowl and whisk until blended.

Step 4:

Next, add the eggs one at a time. When you add the first egg, the mixture will look dry and crumbly and may be hard to mix. Don’t worry, as you keep adding ingredients, the mix will smooth out.

A little sketchy looking, but keep going!

Look at that! Smooth and beautiful!

Step 5:

Add the sour cream, vanilla, lemon zest and lemon extract and whisk until smooth.

Step 6:

In a separate bowl, mix together the brown sugar, sugar, cinnamon, and nutmeg and whisk together. Add the melted butter and use a pasty cutter or fork to mix together until crumbly.

Step 7:

With a wooden spoon, gently mix blueberries into cream mixture. Take your pie dough out of the fridge or freezer and pour the blueberry and cream mixture into the awaiting pie shell. **We always put our pie shells on a cookie tray for easy transfers from counter to oven.

Step 8:

Gently crumble the streusel topping evenly across the top of the pie. Place the pie in the oven and bake for 50 to 55 minutes. Cool and then serve with fresh whipped cream or vanilla ice cream.

**If you don’t have fresh blueberries, you can always use frozen just make sure you let them thaw completely before using. Trust us, you don’t want all that extra water in your pie. It will become soggy and no fun!

***You can also add a tiny amount of either corn starch or instant tapioca. You can read more about that here, if you’re confused!

****We recommend cooking the pie the day before and letting it cool completely before cutting. But if you don’t mind messy pie (I mean, it still tastes the same) then go for it!

And let us know how this sexy pie turns out for you!

And remember kids, pies are just sweet Calzones. Thank you Ben Wyatt for your sage advice. Maybe next time we should make a sweet calzone…Until next time!

Brace Yourselves…

March 13, 2015 ~ Marlee And Christie ~ Leave a comment

Get ready guys, we have pie recipes coming!

Sarah’s Gluten Free, Dairy Free, Vegan Cookies

March 12, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

It’s seems that almost everywhere you go, especially in LA, there is some new diet fad, or something everyone is giving up for “health reasons”. But what about when you’re actually allergic to gluten? Or dairy? Are you just supposed to just sit idly by and not enjoy desserts? No! You can make these delicious little morsels of goodness!

We have to admit, when Sarah first offered to bring over a dessert that was vegan friendly, we were definitely skeptical. Most vegan food almost always “taste vegan” but these cookies definitely don’t taste vegan. They’re super addictive and not overly sweet. These bad boys will go very quickly, trust me.

Sarah’s Gluten Free, Dairy Free, Vegan Cookies (Don’t Be Scared, we promise they’re flavorful!)

What You Need?

Measuring Cups
Measuring Spoons
Whisk
Wooden Spoon
2 Medium to Large sized Bowls
2 Cookie Sheets
Parchment Paper

Dry Ingredients

1 cup All purpose Gluten Free Flour
1 1/2 cup Almond Meal Flour
1/4 Flaxseed Meal
1/4 Cornstarch
1 1/2 Teaspoons Xantham Gum
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 cup of Sugar (You can experiment with different kinds)
Dark Chocolate Chips (Morsels) (as much or as little as you like)

Wet Ingredients

6 Tablespoons of Unsweetened Apple Sauce
3/4 cup of Coconut Oil Melted (plus)
2 Tablespoons of Coconut Oil
2 Tablespoons of Vanilla

Step 1:

Preheat the Oven to 325

Step 2:

Put all Dry Ingredients in bowl one and all the wet in bowl two. Whisk Dry together and the Wet together but separately.

Step 3:

Slowly fold the dry ingredients in to the wet using the wooden spoon. Do this a little at a time to ensure all ingredients are mixed thoroughly.

Step 4:

Fold in the Dark Chocolate. Eat some of the dark chocolate. It’s good for you.

Step 5:

Wet your hands to avoid sticking to the batter and make about 1 and 1/2 inch balls. Place them 1 1/2 to 2 inches apart on the baking sheet. Bake for around 12 to 15 mins.

Step 6:

URgEnT! EAT THEM NOW!!! FUCK COOLING!!

These cookies may seem scary, but we promise you, you will enjoy these! At least give em’ a try and let us know what you think. It’s embarrassing the amount of cookies I’ve eaten (Marlee).

They’re soft, chewy, and literally one of the most perfect cookies we’ve ever had! And because they’re gluten free, dairy free and vegan, that basically makes them healthy, right?

Boozy Bolognese

March 11, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

One thing we really love to cook is Pasta Bolognese. We can’t tell you how many recipes we’ve tried, and even though we’ve made TONS of different versions, we still love finding, cooking, and fine-tuning them just the way we like it.

For this particular recipe, we made it for our close friend Sarah, who can’t eat dairy, or gluten, or basically air, but we still love her. We took out all the dairy and replaced it with wine (Ina approved). I mean, who doesn’t love a good red wine when having Italian? And don’t worry, all the alcohol cooks off, and it leaves this wonderful rich aroma. Trust me, I had some for lunch today, and just the smell had my mouthwatering!

Doesn’t that look good? Not bad for two amateur photographers! And remember as we continue posting, we continue learning and we will be adding photos with steps, as we make the food. But for now, please look at this deliciously scrumptious photo.

Boozy Bolognese

1lb ground beef (80/20 is best)
1lb ground pork or sweet pork sausage
Olive Oil
8oz carrots finely chopped
8oz celery finely chopped
16oz onions finely chopped
2 to 3 tablespoons garlic
1 bottle of red wine (Chianti is always good)
Two 28oz cans tomatoes (San Marzano are best)
2 to 3 tablespoons tomato paste
2 bay leaves
Salt
Pepper

Step 1:

Use about 1 to 2 tablespoons of olive oil and coat the bottom of a dutch oven or pot. Heat the oil over medium heat till the oil “dances”.

Step 2:

Sauté the onions over medium heat for two to three minutes or until onions are tender and almost translucent. (Variation: you can also add some chopped mushrooms to give it some extra “meatiness”.)

Step 3:

Add the meat and season liberally with salt and pepper. I use a potato masher to break up and evenly distribute the meat on the bottom.

Step 4:

While the meat is browning add the carrots. And stir everything together.

Step 5:

Continue to brown the meat until almost all the pink is gone. Add the celery and then garlic. Once garlic is fragrance, move to the next step.

Step 6:

Next add two cups of red wine, and turn the heat to low and let all the liquid cook off, stirring occasionally. The time varies depending on your oven.

Step 7:

One the liquid is cooked off, add the two cans of tomatoes and two more cups of wine and bring to a boil. Once the sauce starts to boil, lower the heat to low and add the bay leaves.

Step 8:

Let the sauce simmer on low, for three hours and remember to stir occasionally.

Step 9:

Cook a pound of pasta, until al dente and then mix some sauce on those noodles, and EAT IT. You’re welcome.

Well, there it is! Our first official recipe. And it’s not even from Pinterest, just one we made up on the spot! We hope you enjoy our first recipe, and keep a look out for many more to come!

Hello world!

March 3, 2015March 3, 2015 ~ Marlee And Christie ~ 1 Comment

This is our very first post. We are super excited to share or recipes, pins and videos with you. It’ll be a few weeks before our first video is up, but we will be sharing recipes with you until then. Some from our own recipe boxes, and some we’ve found from Pinterest.

We will always give credit where credit is due, and will never claim any recipes as our own, especially if we find them on Pinterest. We are just two girls cooking our way through Pinterest!

We love cooking and baking, and we want to show the world, it’s not as hard as you think. We all make mistakes, and we can’t guarantee every dish is going to look perfect, or even taste perfect, but you keep going anyway until it’s almost perfect, because lets be real, there is no such thing as perfection. And it’s better if we understand than now, instead of spending our lives striving to be something we’re not. Okay, serious moment over.

You can follow both Christie and myself on Pinterest and see what tickles our fancy.

Happy Cooking!

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Month: March 2015

Bacon Wrapped Goodness (Devils on Horseback)

Beefy Saint Paddy’s Day Guinness Stew (Slow Cooker)

Chicken, Potatoes, and Tomatoes Oh My!

Sweet Potato Pie with Streusel Topping

Blueberry Lemon Cream Pie

Brace Yourselves…

Sarah’s Gluten Free, Dairy Free, Vegan Cookies

Boozy Bolognese

Hello world!