Oatmeal Sandwich Cookies + Weekend Update

We all know Wednesday is the best day of the week {besides Friday of course}. Everyone has conquered half of the week and only a couple more days until the weekend! {whoop whoop} To celebrate your “half week accomplishment” you should make these tasty Oatmeal Sandwich Cookies. You won’t be disappointed.

Quick update on our California life:


Friday night the hubs and I went to True Food Kitchen. One word: Incredible. This place is a must for anyone in the Santa Monica area.


Saturday we drove the Beverly Hills and found this amazing view. Too bad there was a lot of fog.


Have I mentioned how much I love California sunsets?


Sunday we drove to Malibu. The endless mountains and ocean are simply a beautiful sight.


This view is even better in person.


Right before the sunset overlooking the mountains in Malibu.


Have I mentioned how much I love Joy the Baker and her new cookbook? Well, I love it. Her recipes have yet to disappoint. These Oatmeal Sandwich Cookies are from her new cookbook. Her cookbook is my “go-to” for baking cravings.


Oatmeal Sandwich Cookies (recipe from here)

Click on the link for the needed ingredients and detailed instructions!

Avocado Toast up next!


Foil Baked Tomatoes + Salmon

Happy Wednesday!

Hope everyone is having a wonderful and productive week so far! Anyone in need of an easy, healthy no-cleanup meal? Think no further.

Before I get to the recipe, let me share a few pics of the past week. The hubs and I have been enjoying the beautiful weather! We even became “touristy” over the weekend. We took a tour at Warner Brothers Studios. Highly recommended. Want to know why I really recommend the tour??? We sat on the same couch used in the last 3 seasons of Friends. Yep. I said it.


Sunny and 75. Literally.


Just hanging in Central Perk.


Best “menu” ever.

Now lets get to that easy dinner. Last week I was not ready to brave traffic {for the second time in a week} in the direction of the grocery store. Full concentration with both hands on the steering wheel are still a part of my driving routine. One day I will gain confidence and hit the road without hesitation. Some day. After coming across cherry tomatoes and salmon in my fridge, a lightbulb came on. I did receive a little help from Giada on this easy dish. Her suggestions were perfect. Bake in foil and tossed after eating. No lengthy cleanup involved.


Foil Baked Tomatoes + Salmon (recipe from here)

What you will need:

  • 4 salmon fillets
  • 2 tbsp olive oil
  • Salt + pepper
  • 1 cup cherry tomatoes, halved
  • 1/4 cup onions, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  1. Preheat oven to 400 degrees.
  2. Drizzle salmon with olive oil, salt and pepper.
  3. In medium bowl combine olive oil, cherry tomatoes, onions, lemon juice, oregano and thyme. 
  4. Place salmon fillet, oil side down, on sheet of foil. Spoon tomato mixture on top of salmon and fold foil. Fold sides of foil over salmon so completely covered. Twist ends of foil so salmon is enclosed. Seal packets.
  5. Place salmon packets on large baking sheet. Repeat with remaining salmon and tomato mixture.
  6. Place in oven for 25 minutes or until fish is completely cooked. Use large spatula to transfer to dish.

Sweet + Salty Sandwich Cookies coming up!

New Year. New State. New Beginnings.

It has been way too long since I have blogged. A few {well actually a lot} has changed over the past couple months. I am currently sitting in a coffee shop in California. Yep. California.

Last November the hubs received news of a job transfer. We quickly packed our belongs and moved across the country in less than 2 months. To say the least it has been a whirlwind. We are living in Santa Monica as the hubs works in the Beverly Hills area. {I laugh every time I mention his work location}

I currently love living in Santa Monica. Living 5 blocks from the pier and ocean is so refreshing. Morning runs along the beach and mountains just can’t be beat. Unpacking has kept us busy. We are hoping to meet friends and get adjusted quickly!

Fun facts I have learned living in Santa Monica in a whopping 3 days:

  • The weather is AMAZING. No joke. Shorts and tanks are the current attire for the locals.
  • Everyone runs on coffee. Each block has a different local coffee shop. Guess that means I have to try each one.
  • Juices, smoothies and shakes. Oh My.
  • Time to hit the local gym. I have never seen more fit and toned people in my entire life.
  • Yoga mats + yoga pants. I have never experienced yoga, but apparently I need to join the club.

photo 2

Morning view along running route.

photo 3

Walking distance from our home in Santa Monica.

photo 1

New recipes coming soon! {At least once all the boxes are unpacked}

Baked Chicken + Veggies

Happy Wednesday!

It has been way too long. Things have been a little crazy for us over the past couple weeks. I will fill you in on everything next month!

I have so many tasty recipes to share with you! Lets start with this easy, healthy and one dish dinner. In the upcoming weeks I will post a Weekly Dinner Menu. An inexpensive way to make 3 different dinners using the same ingredients. One trip to the store resulting in dinner for the entire week! Stay tuned.

The following dish can be made with a variety of veggies. You choose!



Baked Chicken + Veggies (adapted from here)

What you will need:

  • olive oil
  • 4 skinless, boneless chicken breasts
  • 1/2 purple onion, sliced
  • 1/2 large carrots, peeled and sliced
  • 2 garlic cloves, finely chopped
  • 1 bag of baby spinach
  1. Preheat oven to 425 degrees.
  2. Heat large skillet with olive oil. Add chicken and cook until brown on both sided, about 5 minutes.
  3. Remove chicken from skillet and set aside.
  4. Add vegetables and sauté until tender, about 4 minutes.
  5. Add chopped garlic and spinach, sauté until spinach is wilted.
  6. Transfer vegetables and chicken to oven safe dish.
  7. Cook for about 20 minutes or until chicken is fully cooked.
  8. Enjoy!

Butter, Sprinkles and Sugar. Oh My! Up next.

Mexican “Trash” Dip

Happy Thursday!

How has your week been? The hubs celebrated his 27th birthday this past week! Scary huh? We are not getting any younger!

A couple weeks ago, we had a Mexican themed dinner party at a friends house. I procrastinated (as usual) and needed a dip ASAP. This dip resulted from random ingredients actually coming together in perfect harmony. {no joke} I combined every ingredient I could find in my cabinets and fridge, and dumped them into a baking dish. It was fantastic. The dip would have received an A++ {if grades were needed}. No taco seasoning in your kitchen? No problem! Use the combination below for a DIY home taco seasoning.

You can switch up cheese flavors, add meat for protein, or substitute with cream cheese. Make it your own! Pop this dip in the oven for 20-25 minutes and you have a cheesy, easy and warm dip. You can’t go wrong with that.


Mexican “Trash” Dip

  • 1 can refried beans
  • 8 oz sour cream
  • 1 can black beans
  • 1 can corn
  • 1/2 green pepper, chopped
  • 1-2 cups cheddar cheese, shredded
  • Feta cheese

Taco Seasong:

  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp paprika
  • salt and pepper to taste
  1. Preheat oven to 350 degrees. Spread refried beans evenly in baking dish. 
  2. In small bowl combine sour cream and spices. Mix well. Spread over refried beans.
  3. Rinse and drain black beans and corn. Layer over sour cream mixture.
  4. Top with shredded cheese, green pepper and feta.
  5. Place in oven for 20-25 minutes or until cheese is melted. Allow dip to rest for 5 minutes
  6. Dip with desired chips or veggies.
  7. Enjoy!

One Dish. Chicken + Veggies. 

Up Next!

One Pot Pasta

Its Friday…Friday! How was your week? Hoping it was wonderful. Who is ready for the weekend?? The hubs and I are heading out of town for a wedding. Pics coming next week. Anyone in need of a quick and fun Friday night dinner? Make tonight an Italian kind of night. This pasta recipe is beyond easy and super cheap. I combined a couple recipes but had the inspiration from the link below. Besides buying tomatoes and fresh basil, pasta and garlic may already in your kitchen. You will literally toss all the ingredient in a pot, sit back and relax, and wait for that timer to ring. Now pour yourself a glass of wine and get cooking! IMG_4065   One Pot Pasta (adapted from here)

  • 4 1/2 cup water
  • 3 tbsp olive oil
  • 12-16 oz penne pasta
  • 1/2 cup basil, packed leaves
  • 1 pint cherry tomatoes, halved
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 1 cup grated parmesan cheese
  1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
  2. Cover over high heat and bring to boil.
  3. Reduce to a simmer and cook for 11-12 minutes, or until pasta is cooked and water reduced. Stir occasionally.
  4. Remove from heat and let stand for 2 minutes.
  5. Stir in mozzarella cheese, stir until melted. 
  6. Serve immediately.
  7. Enjoy!

Warm Dip coming your way!

Apple Pie Biscuits

Happy Happy Wednesday! Remember the Apple Pie Biscuits I mentioned last weekend? I made them! Guys, these are amazing. Seriously so easy. Joy the Baker did a pretty incredible job coming up with this recipe. Try making these one fall morning for breakfast. You wont regret it. IMG_4129 The biscuits made the cut {no pun intended} and were packed in our car last weekend. The hubs and I went out of town for a little getaway. Despite the constant rain and fog, it was the perfect weekend. IMG_4145

Best. Coffee. Ever.

IMG_4149 View from cabin in Highands.


One word. Breathtaking.


Chicken With A “kick” Coming Your Way.