Baked: Toasted Marshmallow Chocolate Chip Bars.

I have finally gotten the urge to bake back (maybe it's not so great for my waist line), and after perusing my faaaaaaaavorite foodie blog (Annie's Eats), I came across this recipe that looked absolutely perfect to make on a Sunday afternoon.

via

Toasted Marshmallow Cookie Bars.

I mean, do these not scream FALL COMFORT FOOD!?

The recipe I used was adapted from Annie's Eats, but I did make a few changes.

Here is my adapted recipe;

Ingredients:

1 cup mini marshmallows

1 1/2 cups dark chocolate chips

2 cups all purpose flour

1/2 tsp baking powder

2 sticks butter (16 tbs) at room temperature

1 cup granulated sugar

1 egg

3 tsp vanilla extract

How to make them;

Preheat oven to 375 and grease an 8x8 inch baking dish.

In a bowl, combine all dry ingredients (including marshmallows & chocolate chips).

In a large mixing bowl, combine butter & sugar, and mix until light and airy.

Mix in the egg and vanilla.

Slowly add the dry ingredients until they are combined. Dough will be sticky, and the consistency of a sugar cookie.

Press dough into baking dish until evenly distributed.

Bake for 30 minutes, or until golden brown and when inserted, a toothpick comes out clean.

Let sit for a few hours before cutting and serving (if you can wait)!!

What are your favorite fall sweet recipes!?

Weekend Shenanigans: Besties Edition

Whenever I sit down to write these posts on Monday mornings, I always wish that I had taken more pictures throughout the weekend. Oops.

After a crazy week last week, I couldn't have been more thankful to have the weekend off. The timing was perfect, and I was so excited to be able to coordinate a bestie weekend revolving around Hokie Football, serious girl time, and entirely too much vodka.

We met in Greenwich on Friday night, picked up some dinner, and were in bed so early (#grandmastatus) knowing that we had a long day (aka HUGE FOOTBALL GAME) ahead of us. Early Saturday morning we had bottomless coffee, and ran errands until my bank account was seriously hurting (and I finally snagged this sweater at 10% off)! I even made it home with a brand new TV for my bedroom, and have finally been able to organize the disaster that was my room.

Saturday afternoon we baked these Cookies & Cream Rice Krispie Treats for the game. They are amazeballs, and actually turned out just like the picture on Pinterest;

Yum.

By the 7pm kickoff, we were more than anxious and ready for the game to begin. The weather in Miami looked like a typical Blacksburg day, and we knew that it would work to our advantage. There was so much screaming and yelling at the TV, but my Hokies played the best game of the season. The defense was practically flawless, and for the first time in a long, long, long time, so was our offense. No turnovers. No huge mistakes. I haven't been this happy with our performance in a while! We ate way too much pizza, drank way too many fruity drinks, and were utterly high on life by the time the game clock hit zero.

I love college football.

We topped off our night by snuggling in my bed watching replays from the game.
Does anyone else do that? Please, someone reassure me that this is normal behavior...

What did you do this weekend!?
Head over to Sami and Carissa's blog and link up!

From My Kitchen...

After being on Weight Watchers all throughout last summer, I have learned to adapt some of my favorite recipes into healthy ones. Honestly, before I started the program, I was kind of terrified of Greek Yogurt. The consistency scared me, the taste was kind of bitter, and I just wasn't a fan. I had always tried recipes where the plain greek yogurt was used in a sweet recipe, but then I stumbled on this one that used it in a savory way.

Ingredients:
2 Chicken Breasts
1 Cup Plain Fat Free Greek Yogurt
2 Cloves Minced Garlic
1 Cup Panko Bread Crumbs
1/2 Cup Parmesan Cheese
Salt & Pepper to taste

Preheat oven to 375º
Mix together Greek Yogurt, Garlic, Parmesan Cheese, and salt & pepper in a bowl.
Line glass baking dish with aluminum foil, and coat with nonstick cooking spray.
Cover chicken with Greek Yogurt mixture, and then cover with Panko Bread Crumbs.
Place in baking dish and bake for 35 minutes, or until golden brown and the chicken juices run clear.

I love to serve it with green beans, broccoli, or peas and some brown rice.
My favorite part of this recipe is that it is the simpleness. It is easy to cook for two, or make it in larger batches for a group. Since it is baked, it is also super healthy.

I'm linking up with Charlotte and Whitney!
Be sure to do the same and share your favorite recipe!