Sugar Cookie Bars with Fluffy Chocolate Frosting-2

So, Joel finally talked me into watching Game of Thrones with him. He’s been a hardcore fanboy for years now and I’ve always made fun of him for it (breastfeeding dragons? Really?), declaring stuff like that too geeky for me. However, I read fanfic and listen to One Direction…I don’t think I’m really in any position to judge anyone’s so-called “geekiness”. So, I succumbed (I still have to close my eyes for all the nasty bloody parts, and prosthetic peen scenes because…ew.). But here I am, hooked on Game of Thrones.

I’m almost halfway through season 2 and so far it’s been pretty good. Granted, there are still some epic “WHAT THE CRAP?!” moments (um, shadow babies…wut??) and some things that I really wish I could UN-see, but against my better judgement…I like it.

Sugar Cookie Bars with Fluffy Chocolate Frosting-1


Since we’ve been having lots of GoT binge-watching sessions after the kids go to bed, I decided we needed yummy treats to go with. The cookies are thick and chewy (but not too sweet) and the frosting is light, fluffy, and perfectly chocolatey. Cassidy helped me make them and we were very pleased with how these came out! Satisfying, sweet, and just plain FUN.

I think these would bring a smile to even King Joffrey’s face (little craphead…).

Sugar Cookie Bars with Fluffy Chocolate Frosting

1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup rainbow sprinkles (not nonpareils)

Chocolate buttercream:
1/2 cup unsalted butter, at room temperature
1/2 cup semi-sweet chocolate chips, melted and cooled
pinch salt
2 cups powdered sugar
1 teaspoon vanilla extract

For the bars: Preheat oven to 350 degrees. Line a 9×9 square baking pan with aluminum foil, making sure to leave enough overhang on the sides and set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed, until smooth and pale. Add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients. The dough will be thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.

For the frosting: With a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute, until smooth and pale. Stir in the melted, cooled chocolate, salt, and vanilla extract. Slowly add the powdered sugar a little at a time, scraping down the sides of the bowl as needed, until the frosting reaches a fluffy, spreadable consistency. If you like your frosting a little thicker or thinner, use more or less powdered sugar. (Makes about 1 1/2 cups)

Spread the frosting over the cooled cookie bars, then cut into 12 squares.

Recipe source: cookie bars from Sally’s Baking Addiction; frosting is my own recipe


5 Ingredient Salsa Verde Chicken Enchiladas

Get ready for the easiest enchiladas on the planet! All thanks to my sister’s friend, Megan (thanks, Megan!). These are a family favorite and I make them ALL the time. 5 ingredients, that’s it! Chicken, cheese, Ro-tel tomatoes, tortillas, and enchilada sauce. Boom, done! You can easily customize these based on what you’ve got in the pantry/fridge -black beans, corn, peppers…whatever. Thumbs way, way up.

5 Ingredient Salsa Verde Chicken Enchiladas

1 1/2 – 2 cups cooked, shredded chicken*
8-10 flour tortillas
1 10-oz can Ro-tel tomatoes, drained
1 14.5-oz can salsa verde (green) enchilada sauce (I like Old El Paso brand)
shredded cheddar cheese

Preheat the oven to 350 degrees. In a large bowl, combine the chicken and Ro-tel tomatoes.
Spoon the chicken/tomato filling into each tortilla, roll, and place in a greased 9×13 baking dish. Pour the sauce over the enchiladas and top with cheese. Cover and bake for about 25-30 minutes, until bubbly. Serves 4.

*You can use a rotisserie chicken, or cook and shred your own. My grocery store sells pre-cooked, seasoned, shredded chicken that makes these even easier!


Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork

I’m going to keep this short and sweet: dramatic 3 year old girls and teething 9 month olds are HARD, yo. Like, thank-the-Lord-and-pass-the-wine-and-xanax-we-survied-another-day HARD. These days, I can barely be expected to keep myself from getting in my car and driving to the nearest liquor store to buy out their entire inventory of tequila, let alone cook a decent dinner. Thank goodness for crockpots. Because, after my first cup of coffee and before the first meltdown of the day, there’s still a glimmer of hope. Like, I feel like I could accomplish anything right after that first cup of coffee. Got my energy; got my caffeine; I CAN COOK DINNER TONIGHT! Bring on those poopy diapers! Hit me with your best toddler tantrum! I GOT this! I’m gonna thaw that meat today, dangit!

Then it usually starts to go downhill around 9am. Clingy, crying baby. Whiny toddler. By the time naptime rolls around, I’m a shell of a human. Wishing I could crawl into the fetal position and pray for death.

Obviously, I’m kidding (sort of). My life is very full (sometimes). I’m a very happy mommy (except when I’m not). 😉 Really, though. If I’m being serious, of course life gets a little cray (ok, a LOT cray), but I wouldn’t have it any other way. On those freaking ridiculous days where I can’t be expected to function normally, this dinner is SO VERY EASY. And really, really good. Everybody will love it. And you can save yourself a little trouble. You deserve it. I know I do.

Pork. Dr. Pepper. BBQ sauce. Do it.

Dr. Pepper Pulled Pork

pork roast (about 2-3 pounds)
1 can Dr. Pepper
1/3 cup BBQ sauce

Put the pork roast, Dr. Pepper, and BBQ sauce in a slow cooker and cook on low for 6-8 hours. When the pork is very tender, shred with 2 forks and toss with the remaining cooking liquid. Serve on hamburger buns. Serves 4.