Lovin' From the Oven

M&M Oreo Cookie Bars

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oreomonsterbars

Did I ever tell you guys that we found a new place? We’re officially moving next month! We’re still staying in Los Angeles, just a different city over. I can’t wait! The only downside is well, packing and actually moving. We’re planning to do the move by ourselves this time, without a moving company (like our last move from SF -> LA). Reason is: my DH’s work paid for our move last time and we’re too poor to do it again. Hah.

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I contacted a couple of moving places just to get a quote to see how much it would cost. I had no idea that movers are so expensive! The best rate was about $150/per person/per hour, and you have to hire at least three people minimum. That’s $450/hour times probably 4 hours of work? That’s $1800! Without the tip! No thanks, renting a Uhaul and asking friends/family for help it is.

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Thank goodness we have such wonderful friends and family! There’s no way we could do it without them. I can’t wait until we can afford to buy our own place and not worry about moving around anymore. Too bad that day is in the distant future. For now, I’m crossing my fingers that this new place we’re moving to works out and we can stay there for a couple of years.

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It seems that every time we move, we acquire more stuff, making each move more strenuous than the last. It’s all part of growing up. First you buy a couch, then a dining table set, and matching bedroom furniture. That’s when you know you’ve really grown up. You actually have furniture for each room! We’re halfway there.

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These bars from Averie Cooks are every kid’s dream. They’re full of candy and sugar, so consider yourself warned. For me, I would have liked them to have more dough to cookie/candy ratio. If you like sweet desserts, then make the recipe as is. For something a little lighter, I’d say to cut down on the M&M’s and Oreos a bit.

Also, I just hopped over to Averie’s post for this recipe and she made these bars when she was emptying out the pantry when moving! What a coincidence that I just talked about the same thing. I now dub these the “moving out bars.”

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M&M Oreo Cookie Bars

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 18 Oreo Cookies, coarsely chopped
  • about 1/2 cup dark chocolate M&M's

Directions

  1. Preheat oven to 350F. Line an 8x8 pan with foil.
  2. Mix together the melted butter, egg, brown sugar, and vanilla.
  3. Add the flour until just combined. Gently stir in the Oreos.
  4. Evenly spread the batter into the prepared pan. Lightly press the M&M's on the top.
  5. Bake for about 20 to 22 minutes.
https://lovintheoven.com/mm-oreo-cookie-bars/

Dark Chocolate Coffee Bean Frappe

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IMG_4891 I’m a Frappuccino kind of girl. The weather in southern California makes it easy to want cold drinks twenty four-seven. Thanks to Born Sweet™ Zing™ Zero Calorie Stevia Sweetener, I’m able to recreate some fraps at home. Zing™ is made with only real ingredients — nothing artificial, and zero calories, so you don’t have to feel guilty about consuming it. IMG_4895 A little goes a long way! In fact, 1 packet equals the sweetness in 2 teaspoons of sugar. I only had to use one packet to get my drink to the level of sweetness that I like, and I like my drinks pretty sweet. The powder inside is very fine and white so it dissolves quickly. IMG_4921 These packets are great to carry around with you since they come in individual pieces. Leave some in your purse or your car! I carry them around in my lunch bag for work. You can add them to your oatmeal in the morning, sweeten your coffee, or sprinkle onto some fresh fruit. Pour Zing™ Zero Calorie Stevia Sweetener into your teas, smoothies, and lemonades. IMG_4927 I was surprised at how easy it was to make blended coffee drinks at home. All you need is a good shot of espresso! If you can’t make that at home, you can sub it for a cup of strongly brewed coffee and add some more ice to the blender. I threw in a handful of dark chocolate espresso beans for a little crunch, but you can omit those if you’d like. You can also use dark chocolate chips instead if you have those sitting in your pantry. IMG_4932   I used the banana to add a smoother texture to the drink, but you could still kind of taste it. I’m still brainstorming other ingredients to use that don’t have that strong of a taste. Perhaps plain Greek yogurt? Next time, I’ll try taking the banana out and adding more ice in general so the coffee flavor is the only one there. I’m already thinking of all the other drinks that I’ll be creating in my kitchen. Green tea fraps, chai tea lattes, earl grey teas, and even freshly squeezed juices! Sometimes, even the freshest of juices need a little pick me up. ADD ZING™ TO YOUR LIFE!  Give your taste buds something new and amaZING to be excited about — try new Zing™ Zero Calorie Stevia Sweetener for yourself! Visit www.zingstevia.com to request a Free Sample of Zing™ Zero Calorie Stevia Sweetener, plus a $1.50 Coupon. Plus, look for Zing™ in the Sweetener Aisle at mass merchandiser and grocery stores nationwide. 
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Dark Chocolate Coffee Bean Frappe

Ingredients

  • 5 ice cubes
  • 1/2 banana, frozen
  • 1/2 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 shot of espresso
  • couple of dark chocolate covered espresso beans (I found these at Trader Joe's)
  • 1 packet Born Sweet™ Zing™ Stevia Sweetener

Directions

  1. Blend all of the ingredients together until smooth. Enjoy!
https://lovintheoven.com/dark-chocolate-coffee-bean-frappe/

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Day 12: Flourless Monster Cookies

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Day 12: Flourless Monster Cookies.

I just finished up making all of my dough for next week’s holiday baking. This is the first year that I’ve done it in my apartment (usually, I prepare and bake everything at my parent’s house, where they have ample counter space and a double oven). It was quite the challenge! I’ve learned a couple of things from spending all day in my kitchen…

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1. I need a bigger kitchen. My kitchen has no counter space and probably measures around 9×6 feet. Believe it or not, this isn’t the smallest kitchen that I’ve had. It’s definitely not big enough for my holiday baking! I’m worried about next week, when I actually have to bake all the dough. Where are all the cookies going to go? I told my DH that I’m okay with a house that has 50% kitchen, 50% living space. That’d actually be ideal for me.

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2. I also need a bigger KitchenAid. I have the standard artisan series that comes in holding 5 quarts, but my dough practically spills out of the sides of the bowl for my double batches. It’s wonderful for my daily baking, but for the holidays, it’s just not cutting it.

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3. I go through A LOT of eggs, sugar, and flour. I’m a little weakling and those 25 pound bags of flour of Costco are a hazard in the kitchen when I’m trying to refill my flour container by myself.

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I found mini M&M’s in holiday colors and instantly snagged three bags for my baking this year. Score! These cookies are a peanut butter lover’s dream. I’d recommend baking for a little longer than the recommended time, though. Mine still came out a little undercooked. This recipe may not have any flour in it, but the oats sub in just fine.

Recipe from Show me the Yummy

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Flourless Monster Cookies

Ingredients

  • 3 eggs, room temperature
  • 1 and ¼ cups packed dark brown sugar
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 and ½ cup creamy peanut butter
  • 1 stick unsalted butter, softened (1/2 cup)
  • 1 ½ cup M&M's
  • 2 teaspoons baking soda
  • 4 and ½ cups instant oats

Directions

  1. Start by whisking together room temperature eggs, brown sugar, and granulated sugar.
  2. Once the eggs and sugars have combined, stir in salt, vanilla extract, peanut butter, and room temperature butter. Mix this until the peanut butter and butter have been fully incorporated.
  3. Now, stir in M&M's, chocolate chips, baking soda, and oatmeal.
  4. Cover and chill for at least 2 hours.
  5. Preheat your oven to 350 degrees F.
  6. Scoop your cookie dough onto a prepared baking sheet and bake for 8 minutes. Remove from the oven and let set for 3 minutes.
https://lovintheoven.com/day-12-flourless-monster-cookies/

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