Alyssa, Author at Piece of Home

Oatmeal Carrot Cookies

The prefect fall treat! This is carrot cake all rolled up in a cute package we call Oatmeal Carrot Cookies! Grab a cuppa, blanket and enjoy!

I have been raving about these cookies since I made them! I am so excited to share them! I always feel a little homesick around this time of year because Thanksgiving/Fall is like a blank stare, what?? around here…

So sad, Fall time is wonderous! So I guess we are celebrating by ourselves!

Last night on our way home from San Jose we got caught in the most INSANE rainstorm I have ever been in!! And they say Costa Rica is in a drought…. hmm..

Anyways, I thought we were going to get swept off into the river! It was so powerful and on the FREEWAY nonetheless! We pulled over for a bit but it wasn’t slowing down so we had to keep on truckin’.

The most amazing thing was that all the drivers just pulled over, or went really slow, put their flashers and were really respectful to everyone. It was scary and all the drivers were being very nice about cars everywhere! That is so not Cali. In California drivers would have been honking and of course wreck!

So, we survived and even made it home before the storm hit! Score!

Here is my little baking station, I don’t have much counter space but make the most of what I have! The important part is creating the pieces of home with what I have! Right!?!

Seriously, we love our little studio and thankful that we live in a place we don’t have to worry about security (too much) and overall feel safe!

My sister brought my order from the States when she came to visit, including a bag of Walnuts! Love getting a few things from home that we can’t get here.

Ok, here we go. Chop those walnuts into small pieces. They are the best nut to chop. They are so soft! Mmm, I love walnuts!

Peel and grate 2-3 carrots. About 2 cups is the final amount. This recipe was funny idea because my husband asked me to get him some carrots for a snack. It was like 8:00pm… I said, “Give me a sec!”

And I was off to incorporate his “carrots” into a treat! Haha, not healthy I know, but who eats carrots at 8:00?? I’m looking for something sweet around that time!

Mix sugars and butter (or coconut oil) until well combined. Add eggs and vanilla until fluffy.

Add Coconut. This coconut is so fine, I like it more flaky then powdery but still yummy!

Add the chopped Walnuts.

Pat the grated carrots dry. Squeeze them with a paper towel if you want to get more water out. Then add the grated carrot to the batter.

In another bowl, combine the flour, baking soda, salt, baking powder, cloves, cinnamon, and oats. Mix well and then slowly incorporate to the batter at medium speed.

It should turn out perfect. Right? YOU made it! But seriously, this is a fun dough! Lumpy, and full of flavor!

These cookies don’t expand much when cooked so get them as many on the pan as you can! Trust me, you will want them. All. When they come out of the oven.

Like I said, I was raving! #cookiemonster

Oatmeal Carrot Cookies

Ingredients:

1½ cups all-purpose flour
1 cup white whole wheat flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. baking powder
½ tsp. ground cloves
2 tsp. ground cinnamon
1 cup quick oats (not instant)
¾ cup brown sugar
¼ cup granulated sugar
1 cup coconut oil (or 2 sticks butter, softened)
2 large eggs
2 tsp. vanilla extract
2 cups grated carrot (3-4 carrots)
½ cup flaked coconut
¾ cup chopped walnuts

Directions:

1. Preheat oven to 350º F.

2. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.

3. With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.

4. Add grated carrots, coconut and chopped walnuts; blend until combined. Batter will be a lumpy.

5. Add flour mixture and blend at a low speed until just combined. Do not overmix.

6. Drop by tablespoons onto cookie sheets and bake for 13-15 minutes. Don’t let them get too brown!

Enjoy!
{adapted by: Yummy, Healthy, Easy}

The carrots mixed in look funny! But a good kind, the kind that reminds my husband and I that we are having “carrots” for our evening snack. If you choose to use coconut oil, this recipe is actually a pretty healthy choice (for a cookie).

I don’t have any access to coconut oil here but would love to try it sometime! Let me know how it turns out for you!

September 22, 2014

Cookies 7 comments Alyssa

Friday Favorites

Happy Friday everyone! I wanted to share some of my favorite finds this week! Hope you have a great or at least relaxing weekend planned!

Favorite Treat: Pumpkin Magic Brownie Bars

Pumpkin-Magic-Bars

Favorite Breakfast: Cinnamon Toast Crunch Encrusted French Toast (um, YES!)

Cinnamon Toast French Toast

Favorite Workout: 20-min HIIT Workout This looks like it has everything I need!

20-minute-hiit-workout

Favorite Drink: Caramel Coffee Milkshake

coffee-milkshake

Favorite Kitty: Blue Eyes

Favorite Kitty

Favorite Hair-Do: Easy Chignon

Easy Chignon Hairdo

Favorite Fall Decor: DIY Chevron Fabric Burlap Pumpkins Adorable!!

DIY-Chevron-Fabric-Burlap-Pumpkins

Favorite DIY: DIY Upholstered Ottoman

Ottoman

Friday Funny: Take a Nap

Nap Quote

Friday Travel: Thailand Paradise

Thailand

Favorite Snack: Apple Cookies

Apple Cookie

Have a great day!

September 19, 2014

Friday Favorite No comments Alyssa

Molasses Crinkle Cookies

Beware: These mouth-watering molasses crinkle cookies give grandma a run for her money!

Molasses Crinkles are one cookie that my husband loves to get his hands dirty in the kitchen for. In his book, they are that good. Myself, being more of a chocolate fan have to remember to make them for him rather than always chocolate.

Now that we have quite a few batches of Molasses Crinkles consumed in our marriage, I’m right there with him!

No problem, you want me to make you Molasses Crinkles, you know it’s really for you…

Because I love you! (and the cookies)

You two make a great pair!

Have you seen the video of the little boy telling his mom he only loves her when she gives him cookies? You have to watch it! Crack up!

Anyways, oh yes, back to the cookies!

First, mix together all the dry ingredients. I love this part, it’s like scoop, dump. Fun and simple!

Next, mix together the *cough* shortening, sugar, egg, and molasses together. Blend in all the dry ingredients and mix until well combined. Chill dough for about 30 minutes.

Roll into a ball and dip the tops in sugar. Sprinkle each cookies with a few drops of water. Bake for 10-12 minutes at 375.

Now the kitchen should smell like grandmas, or maybe even better! Yum, yum!

Molasses Crinkle Cookies

Ingredients:

3/4 cup of soft shortening
1 cup of brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cup all-purpose Flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Directions:

1. Preheat oven to 375 degrees.

2. Mix the flour, soda, salt, cloves, cinnamon, and ginger in a medium size bowl.

3. In a electric mixer, add shortening, sugar, egg, and molasses. Blend until creamy.

4. With mixer on medium speed, slowly add the dry mixture until well combined.

5. Chill dough for about 30 minutes.

6. Fill a small bowl with white sugar and another bowl with about 1/2 cup of water.

7. Roll the dough into balls. Dip the tops in the white sugar.

8. Place on the cookie sheet and using a spoon or a straw, drip 2-3 drops of water on the tops. This is what gives the crinkle.

9. Bake about 10-12 minutes. Cookies will look soft but they harden once they have cooled.

{adapted by: Mrs. Fredell}

Enjoy these famous Molasses Crinkle Cookies!

September 17, 2014

Cookies 2 comments Alyssa

Homemade Mac & Cheese

This one pot homemade mac & cheese has never been easier! Extra creamy and loaded with real cheese! This one is sure to make the kids happy!

When I was a kid, I never really was into the boxed mac & cheese. Most kids are really into that but for me, fake cheese…eh… not my thing!

Now give me some real cheese, now we’re talkin’

My husband isn’t into real cheesy things but lets just say, this doesn’t ever hang around too long.

Making homemade mac & cheese sounds like a chore, right? Like who wants to take the time to make cheese sauce and get all involved.

Well, let me tell you, this is easy- breezy! It’s a no worries, I’ve got dinner covered kinda thing. Yep, those are the best!

First, boil up some pasta! Make sure they are al dente because they will be cooking some more in the process.

And no one like super soggy noodles… So when the phone rings or the baby cries, get your multi-tasking on and don’t over do the noodles! You so got this.

Next, melt 4 Tbs of butter. Whisk in the flour and cook until golden brown. Stir frequently and try and resist the incredible smell coming from the stove.

This smell is seriously one of my favorites! Yummy, mmmmm!

Whisking constantly, slowly add the milk and cook until boiling, about 7 minutes. Reduce heat and simmer about 10 minutes. Remove heat, add butter, mustard, Old Bay and the cheeses.

Oh yes, the cheeses.

Stir until sauce is smooth and then add the noodles. Stir until the noodles are completely covered.

Oh goodness.

How yummy does this look? Um, I think that is my portion. Maybe…

Here is a list of fun things you can add to spice this up.This is a great base and so many ways to get creative with it! My personal favorite is the Spinach!

Sausage & Spinach Alfredo

– 1/2 pound Italian sausage, 1/2 tsp red pepper flakes, 2 Tbs of heavy cream, 5 cups of washed spinach. Cook until spinach is wilted.

Baked Tomato Casserole

– 1 can of diced tomatoes with juice, small onion diced. Heat in a skillet. Add to the mac and cheese. Place in a casserole dish and sprinkle with bread crumbs. Bake until brown on top.

Homemade Mac & Cheese

Ingredients:

1 pound of elbow macaroni
5 Tbs unsalted butter
6 Tbs of flour
4 cups of whole milk, room temp
3/4 tsp of ground mustard
1/2 tsp Old Bay seasoning
8 oz of white cheddar (about 3 cups)
4 oz of Monterey Jack Cheese (about 1 1/2 cups)
1/2 oz Parmesan Cheese, grated (about 1/4 cup)

Directions:

In a large pot of boiling water, cook the macaroni according to the package. Drain and set aside.

In pot, melt 4 Tbs of butter over medium heat. Whisk in flour and cook stirring frequently, until the mixture is golden and has a nutty aroma. About 4 minutes.
Whisking constantly, slowly add the milk. Cook until boiling, about 7 minutes. Reduce heat and simmer for about 10 minutes. Remove from heat and add 1 Tbs of butter, mustard, Old Bay, and cheeses. Stir until the cheeses are melted and sauce is smooth. Season with salt. Add macaroni to the sauce and combine until the sauce is covering the noodles. Serve warm.

This is a great meal that uses the leftovers as a complete new meal. This a 3 time meal! Perfect for busy weekdays and family nights!

{adapted by Everyday Food}

September 15, 2014

Main Dishes No comments Alyssa

Passion Fruit Smoothie

A sweet and tangy passion fruit smoothie that makes you feel like you are in paradise!

The vine outside our house is full of passion fruit! So many fun ways to use them but our favorite is in smoothies!

This sweet and tangy blend is a perfect morning treat!

First, pour all the seeds from two passion fruits and blend until seeds are well blended. About 2 minutes. Using a fine colander, strain the seeds from the juice. A few will escape but it expected and it doesn’t take away from the flavor.

Next, add the passion fruit juice, 1/2 cup frozen pineapple, 1/2 cup frozen papaya, 1/3 cup natural Greek yogurt (I used my homemade yogurt), 1/4 cup milk, and blend together until consistency is how you like. You may have to add more milk until you reach desired consistency.

Passion Fruit Smoothie

Ingredients:

2-3 Passion fruit
1/2 cup frozen pineapple
1/2 cup frozen papaya
1/2 cup frozen mango
1/3 cup natural Greek yogurt
1/4 cup milk

Directions:

First, pour all the seeds from two passion fruits and blend until seeds are well blended. About 2 minutes. Using a fine colander, strain the seeds from the juice. A few will escape but it expected and it doesn’t take away from the flavor.

Next, add the passion fruit juice, 1/2 cup frozen pineapple, 1/2 cup frozen papaya, 1/3 cup natural Greek yogurt (I used my homemade yogurt), 1/4 cup milk, and blend together until consistency is how you like. You may have to add more milk until you reach desired consistency. If you like your smoothie a bit sweeter you can a little sugar or honey to sweeten it.

Enjoy this tropic drink!

{adapted by Piece of Home}

September 12, 2014

Drinks No comments Alyssa

Patacones – Fried Plantain Chips

Fried Plantains are a very popular snack here in Costa Rica. This is by no means anything healthy but I must share the Tico style and the way these plantains are prepared.

Don’t get me wrong, they are DELICIOUS!

Isn’t everything fried yummy??

Cruchy and salty, twice fried plantain chips, Costa Rican style! You will want more than one!

Mmmm, crunchy twice fried patacones!

Plantains can be purchased at your local grocery store. They are a really large green banana. Make sure they are green, not yellow!

Looks like a normal banana on steroids!

They are very hard and but look just like a regular banana on the inside. Sometimes they can be a little darker in color depending on the type of plantain.

First get about a cup of oil heating in a pan. Cut both ends off the plantain and slice through the skin. Peel using your fingers or by wedging your knife under the peel and pry it off. The peel is really tough and can be hard to remove.

Next, cut the plantain in small chunks like you see in the picture above. Fry the chunks on both sides until they make a hollow sound when you tap them.

CAUTION: Please use EXTREME caution when working with hot oil. Do not let a drop of water into your hot oil or you could cause a fire! Use long tongs to keep your fingers away from jumping hot oil!

Next, add salt to the plantain chunks you have just removed from the oil.

Using the bottom of a jar or something flat, squish the fried plantain chunks until they are thin.

We usually squish them until they are the thickness of about two stacked quarters. The thinner the better because they get more crunchy when they are thin.

Next, place the squished patacones in the hot oil and fry on both sides until they are browned or crunchy.

Usually my oil is really hot by now and these cook fast. Be careful not to burn them! I am famous for burning them every time!

Remove the patacones from the pan a place in a bowl with paper towel to help absorb the oil. Sprinkle with salt again while the oil is still hot. These are best eaten while hot, so eat up!

Once they cool, they can become soggy. So be sure to eat them right when they come off the pan! We re-heat our patacones in the oven and they are still pretty good.

Patacones – Fried Plantains

Ingredients:

1-2 large plantains
1 cup of vegetable oil
salt

Directions:

Cut both ends off the plantain. Score the peel just so you have enough room to wedge the peel away from the plantain. Using your knife or fingers, wedge away all the peel. Slice the plantain in chunks, about 12 chunks per plantain. Place in hot oil and cook on both sides until browned or hollow sounding when you tap on them. Remove from oil. Use a flat object like the bottom of a jar and press hard until the plantain has been squished really thin. Repeat with remaining chunks. Place the thin squished plantain chunks in the oil and fry until crispy. Remove from oil and sprinkle with salt. Enjoy the patacones while they are hot!

Check our my Baked Version of Patacones. It is a MUCH healthier way to eat patacones but of course you must try them fried at least once.

Or twice. Yum!

This is a really great snack and kids love them! Let me know how you like them!

September 11, 2014

Recipe Index Snacks No comments Alyssa

Baked Patacones

A healthier version of the delicious patacones that Costa Rica is known for!

I figured if we are going to be eating patacones we need a much skinnier way to eat them. The baked version turned out really nice, I liked them and so did my husband!

So long mucho calories!

First slice the ends off each plantain and score each one. Pop them in the microwave for about 5-6 minutes or until they turn brown.

Now the skins should come off without a problem!

Next slice into medium thick chunks and squish each chunk as thin as you can manage. About two quarters thick is what we aim for.

These can be a bit sticky compared to the fried version so just be prepared to work with them!

Brush with oil and sprinkle with salt. Bake for 7-8 minutes per side or until golden brown and crunchy! Enjoy!

Baked Patacones

Ingredients:

2-3 Plantains
1 Tbs oil
Salt

Directions:

Preheat oven to 375. Using 2-3 Plantains, cut the ends off each side and score down the middle. Place the plantains in the microwave for about 6-7 minutes or until brown. Next, peel the plantain and cut into medium thick chunks. Using a press, squish the plantains until thin. Usually about two quarters thick. Next place on a baking sheet and brush with oil. Sprinkle with salt and place in the oven for about 7-8 minutes. Remove from the oven, flip each patacon and repeat the process.

Enjoy while hot! These are great with hummus!

September 11, 2014

Snacks No comments Alyssa

Cheesy Drop Biscuits

Moist, warm, cheesy drop biscuits that accompany any meal perfectly!

There are a few meals that must have a yummy piece of bread with it. I grew up loving the warm fresh bread from Albertson’s. It was our famous dinner when I was a kid. Chicken Casserole with fresh bread from Albertson’s.

These little hot buns have changed my mind!

So simple that even running to the store to get some bread would take take WAYYYYY longer then making these!

Yes!! Another quick and easy addition to the table.

There are so many additions you could add, such as rosemary, chives, sun dried tomatoes, olives, roasted garlic, etc… The possibilities are endless with this simple base recipe!

Cheesy Drop Biscuits

Ingredients:

2 cups of flour
1 Tablespoon of baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Directions:

1. Preheat oven to 450 degrees F.

2. Combine the flour, cream of tarter, baking powder, sugar, and salt to a medium bowl. Mix together.

3. Gently stir in the milk and butter and mix until well moistened. Add the cheese and mix until evenly combined.

4. Drop a Tablespoon of batter on a lightly greased cookie sheet. Bake for 8-12 minutes or until golden on the edges.

{adapted by allrecipes}

August 6, 2014

Breads No comments Alyssa

Mexican Lasagna

Last night was one of those nights where we were wanting something quick and easy.

Wait…isn’t every night like that??

We were tired out from walking around San Jose on 6 different buses. Look at all these people! This is not even a busy day. We are getting pretty good at dodging people to get around fast!

There is nothing more appealing then a quick meal that can be thrown in the oven after a long day!

One of our quick meals for fast nights is tostadas. I love cruchy tortillas with re fried beans. Perfect combination!

So I decided to try out the version of stacked tostadas, so called “Mexican Lasagna”

Basically, layered tostadas. Perfect!

Mexican Lasagna is the perfect combination of crunchy and chewy, like one great big taco!

Mexican Lasagna

Ingredients:

1-1/4 pounds ground turkey or beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) re fried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches) crispy, baked or fried
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions:

Pre-heat oven at 375°. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic; cook for 1 minute . Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper. Heat until simmering.
Place 1 cup meat mixture in a greased 13-in. x 9-in. baking dish and spread. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover with foil and bake for 30 minutes. Remove pan from oven and sprinkle with remaining cheese and top with tortilla chips. Bake 10-15 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Serves 12.

Enjoy!

{adapted by: Taste of Home}

Mexican Lasagna is a great quick dinner, fast and yummy!

August 4, 2014

Main Dishes No comments Alyssa

Thai Chicken Red Curry

A colorful blend of vegetables and spices makes this one-pan curry a family favorite!

Chicken Red Curry… it’s what’s for dinner!

My husband and I are HUGE Thai-food fans. Especially red curry. We love trying out all the different types of red curries at different restaurants too!

A few weeks ago we went to downtown San Jose, Costa Rica, to check out China Town!

We stopped in some of the grocery stores there to see what we could find. We scored some Red Curry Paste, Rice Noodles, and Coconut Milk!

China Town was a really busy place and there was so much to explore! It was interesting to see Chinese speaking Spanish! They also had lots of different fruits and vegetables we had never seen before! It was really neat!

So with all these new ingredients, Chicken Red Curry was on the menu!

Chicken Red Curry

Ingredients:

1 Tbs. oil for frying
2-3 Tbs. Red Curry Paste (depending on your spice level)
1/4 cup water
1 lb. chicken
1 large carrot, peeled and slivered
1 small head of broccoli, cut into small florets
1 red bell pepper
1/2 cup of bamboo shoots (optional)
1 small onion
3 cloves of garlic
1 can of coconut milk

Directions:

Place 1 Tbs. of oil in a frying pan and heat on medium high. Add 2-3 Tbs. of Red Curry Paste and cook until the Curry Paste is bubbly. Add 1/4 cup of water and let simmer.

Cut chicken into thin slices and add to the curry mixture. Once chicken is no longer pink, add the broccoli florets, bell pepper slices, carrot slivers, onion, and garlic.

Gently pour the coconut milk over the entire mixture. Bring to a boil then simmer for about 10-15 minutes or until vegetables are tender. Serve with rice or wide rice noodles. Serves 4.

Buen Provecho! Enjoy the Chicken Red Curry!

July 30, 2014

Main Dishes No comments Alyssa

Author Archives: Alyssa

Oatmeal Carrot Cookies

Ingredients:

Directions:

Molasses Crinkle Cookies

Ingredients:

Directions:

Sausage & Spinach Alfredo

Baked Tomato Casserole

Homemade Mac & Cheese

Ingredients:

Directions:

Passion Fruit Smoothie

Ingredients:

Directions:

Patacones – Fried Plantains

Ingredients:

Directions:

Baked Patacones

Ingredients:

Directions:

Cheesy Drop Biscuits

Ingredients:

Directions:

Mexican Lasagna

Ingredients:

Directions:

Mexican Lasagna is a great quick dinner, fast and yummy!

Chicken Red Curry

Ingredients:

Directions: