Thai Chicken & Veggie Stir Fry

I love making Asian food. 

The flavors are bold and full of taste. Simple spices like black pepper, ginger, and garlic can transform a dish when used properly.

Thai Chicken & Veggie Stir Fry Serves 8 – 10

  • 1/2  tsp. coconut oil  x  3
  • 2 eggs
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1/4 tsp. black pepper
  • 6 asparagus spears, chopped
  • 1 small white onion, diced
  • 3 carrots, roughly chopped
  • 1 cup broccoli, roughly chopped
  • 1/4 tsp. ground ginger
  • 1/4 tsp. garlic salt
  • 1 cup dry quinoa, cooked and cooled
  • 2 TBS. tamari sauce

In a medium frying pan, melt 1/2 tsp. coconut oil over medium-high heat.  In a small bowl, whisk the eggs with a fork and pour in the frying pan.  Let the eggs cook for about 1 minute without mixing them, like you are making an omelet. Flip the eggs over and cook for another 30 seconds. Transfer the eggs to a cutting board and chop then up into 1/4 inch pieces. Like so~


After the eggs are done, melt another 1/2 tsp. coconut oil in the frying pan. Add the cubed chicken breast pieces and cook them until done.  Sprinkle on the black pepper and cook for 1 minute. Remove the chicken from the pan and set aside.

Melt the last 1/2 tsp. coconut oil in the pan and add in the asparagus, onion, carrots, broccoli, ginger, and garlic salt.  Cook the veggies on medium heat until tender.

Now, mix in the eggs, chicken and cooked quinoa. Stir together gently.

Just before serving, drizzle on the tamari sauce.

Serve while still hot.




Soft Pretzels with Coarse Sea Salt

I love pretzels. From the Snyder’s minis to the cinnamony Aunty Anne’s.

So I decided to make some yummy homemade ones. They are so easy to make too. Messy, but easy.

I coated them in egg and coarse sea salt. You could of course do a cinnamon-sugar topping too. That would be really good with vanilla ice cream. ♥


Soft Pretzels with Coarse Sea Salt      makes 15 medium pretzels


  • 2 cups of warm water
  • 1 TBS. yeast
  • 1/2 cup brown sugar
  • 5-6 cups unbleached,all-purpose, flour
  • water
  • baking soda
  • 1 egg, beaten
  • coarse sea salt

Preheat the oven to 400 degrees.

Dissolve the yeast and brown sugar in the 2 cups of warm water. Slowly mix in the flour one cup at a time. Knead the dough with your hands, adding more flour until the dough is soft and not sticky. Let the dough rest for 10 minutes.


After the ten minutes, flour your work surface and knead the dough jut a bit. Then separate it into fifteen equal sized balls.

IMG_0750 IMG_0751

Let the dough balls rest for another ten minutes. You want these pretzels soft!

After that, shape these dough balls into whatever shapes your heart desires.

I did a few different ones.

IMG_0753 IMG_0754

Next, place about 8 cups of water in a frying pan or iron skillet. Add 3/4 teaspoon of baking soda to this and bring it to a rapid boil.

Now here’s the fun part! (Besides eating the pretzels, of course.)

Plop the shaped pretzels into the boiling water two at  a time, making sure they don’t touch. Boil them for one minute.


Remove them to a baking sheet and brush on a bit of the beaten egg. Then generously sprinkle on the coarse sea salt.


Repeat with all of your pretzels.

Bake them for 10-12 minutes or until golden brown.

Cool the pretzels on a wire rack.

Best served while still warm.


You could serve these with any number of dipping sauces. I had mine with honey mustard and it was quite wonderful.

Chocolate Easter Egg Cupcakes with Cream Cheese Frosting


Chocolate Cupcakes    makes 1 dozen regular or 3 dozen mini


  • 2 TBS. butter, softened
  • 3/4 cup organic sugar
  • 1 egg
  • 1 egg white
  • 1/3 cup buttermilk
  • 1/3 cup water, room temperature
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups unbleached, all-purpose flour, sifted
  • 1/2 cup baking cocoa
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt

Preheat the oven to 375 degrees and place liners in the muffin tin.

In a large bowl, beat together the butter and sugar lightly. Add the egg and egg white, one at a time, beating gently after each addition.

In a measuring cup, add the buttermilk and water. Stir in the vanilla. Beat this into the sugar mixture.

In a separate bowl, stir together the flour, cocoa, soda and salt. Gently and slowly beat this into the master mixture until fully incorporated.

Fill the liners 2/3 of the way full and bake cupcakes for 18-20 minutes if regular size, and 10-12 minutes for mini size.

Cool completely on a wire rack before frosting.

Cream Cheese Frosting


  • 4 oz. cream cheese, softened
  • 3 cups powdered sugar
  • 1 TBS. milk
  • 2 tsp. pure vanilla extract

Beat together all of the ingredients in a bowl until smooth and creamy. Frost cupcakes in a swirl and top with a small chocolate egg.

Perfect and ready for Easter!


Homemade Graham Crackers

Making something is always much more fun than buying something.

There are so many things one can make that will taste better than the store brand and also be much healthier. Things like cereals, chips, breads, desserts and graham crackers. This particular graham cracker recipe is much better than anything you could buy in the store.

It’s not filled with preservatives and bleached flour. It’s filled with real ingredients.

Real is always so much better than fake, isn’t it? But, of course.

These graham crackers will make your kitchen smell lovely.  Like a bakery or tea parlor.

Speaking of tea, the graham crackers are quite good for dipping in tea. Or coffee. Or cocoa.

I had two little assistants while I made these today. My twin sisters Lila and Gracie love to help in the kitchen and are wonderful helpers.


They enjoyed the graham crackers with blueberry tea after they were finished baking.

Here is the recipe.



Homemade Graham Crackers             makes 6 dozen


  • 5 – 5 1/4 cups whole wheat flour
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 TBS. cinnamon
  • 2/3 cup olive oil or coconut oil, melted
  • 2/3 cup raw honey
  • 1/4 cup molasses
  • 1 TBS. vanilla
  • 1/2 – 3/4 cup milk

Combine 5 cups of the flour in a large bowl with the brown sugar, baking powder, baking soda, salt and cinnamon.

In a separate bowl, mix together the oil, honey, molasses, vanilla and 1/2 cup milk.

Add the wet mixture to the dry and stir until it comes together to form a dough. If the dough is too sticky, add the remaining flour. If it is to dry, add the remaining milk. Finishing mixing with your hands.

Form the dough into a ball and let it chill in the refrigerator for 30 minutes. While the dough is chilling preheat the oven to 300 degrees.

When the dough is ready, separate it into three balls.

Flour a baking sheet and roll out one of the dough balls on the sheet.

Cut the dough into 24 squares and prick each square 3-4 times with a fork.

Repeat with the remaining dough.

Bake the graham crackers for 15-20 minutes, just until the edges start to turn brown.

Remove from the oven and let cool slightly on the baking sheet.

Separate the squares with a knife and let cool completely on a cooling rack.

Store in an airtight container at room temperature.


Banana Cupcakes with Vanilla Meringue Frosting

Here is a new cupcake recipe.  I love anything banana flavored so I thought I’d create a recipe for banana cupcakes.  I do have a recipe for Banana Muffins on here too and those are pretty tasty.  :)

I also tried making meringue frosting for the first time.  It was easier than I thought it would be and the frosting turned out quite yummy.


Banana Cupcakes with Vanilla Meringue Frosting           makes 12-15 regular sized cupcakes or 30-35 minis


  • 5 TBS. coconut oil, melted
  • 1/3 cup brown sugar
  • 4 egg whites
  • 1/2 cup whole wheat flour, sifted
  • 1/2 cup unbleached, all-purpose flour, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. allspice
  • 1 medium banana, mashed
  • 1/3 cup plain, non-fat yogurt
  • 3 TBS. milk

Preheat oven to 350 degrees and place liners in a muffin tin.

In a small bowl, stir together flours, baking soda and allspice. Set aside.

I a medium sized bowl beat together the coconut oil, sugar and egg whites just until combined and foamy.  Gently beat in the dry ingredients.

In a small bowl, stir together the mashed banana, yogurt and milk.  Beat this into the batter until just combined, about 15 seconds.

Fill the cupcake liners 2/3 full and bake regular cupcakes 20-25 and minis 10-12 minutes.

Cool completely before frosting.

I used this easy recipe/tutorial to make the meringue frosting.  It turned out perfectly and I will definitely be making it again!

Vanilla Meringue Frosting

Enjoy! ♥

Chocolate & Vanilla Cupcakes with Coffee Cream Cheese Frosting

On New Years Eve, I made two different kinds of cupcakes.  I used the same batter for both chocolate and vanilla cupcakes.  Some people in my family prefer chocolate over vanilla, and vice versa.

When it’s comes to chocolate or vanilla, I choose vanilla.  Unless it’s these Dark Chocolate Sea Salt Cupcakes.  Those are my favorite.  :)

I’m not really a big frosting fan.  I’m a cake lover.  But with these cupcakes I did a Coffee Cream Cheese Frosting that went well with both flavors.

Here is the recipe for those cupcakes, along with the frosting.  I used whole wheat flour and they turned out just as fluffy and moist as they do when I would use regular flour.  Hope you enjoy! ♥


Chocolate and Vanilla Cupcakes          makes 12 cupcakes


  • 1 ¼ cups whole wheat flour
  • 1 ¼ tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup butter, softened
  • 2/3 cup organic sugar
  • 1 egg, at room temperature
  • 1 1/4 tsp. pure vanilla extract
  • ½ cup plus 2 TBS. milk, at room temperature
  • 2 TBS. cocoa powder  (for the chocolate cupcakes)

Preheat oven to 350 degrees and place liners in a muffin tin.

First, beat together butter and sugar until just combined, 10-15 seconds.  Gently beat in the egg and vanilla.

In a separate bowl, sift the flour and add the baking powder and salt.  Add half of this into the wet mixture and beat gently.

Add half of the milk into the batter and beat gently.  Repeat with the remaining flour and milk.

Divide the batter in half and place half of it in a small bowl.  This will be for the vanilla cupcakes.

With the remaining batter, add in the 2 TBS. cocoa powder and beat until combined.

Fill the liners two thirds of the way with batter, six vanilla and six chocolate.

Bake the cupcakes for seventeen minutes, then test with a toothpick.  If they are not quite done add another minute to the baking time.

Let the cupcakes cool for five minutes in the pan and then place them on a wire rack to cool completely before frosting.

Here’s the frosting recipe.

Coffee Cream Cheese Frosting         frosts 12 cupcakes


  • 4 oz. cream cheese, softened
  • 1/2 TBS. instant coffee granules
  • 1/8 tsp. salt
  • 3 1/2 – 4 cups powdered sugar

In a mixing bowl, beat together the cream cheese, coffee and salt until smooth.

Add in the powdered sugar, 1 cup at a time, until the frosting is thick and creamy.

Frost cooled cupcakes as desired.

Vanilla Macaroons


Macaroons are a perfectly wonderful kind of cookie.  They are so very…. Fluffy!  Thats the best way I can describe a macaroon.  I like fluffy things.  Except cotton candy.  That weird stuff dissolves into blah in ones mouth.  :)

They are easy to make and there are so many flavor possibilities

My recipe for Vanilla Macaroons has only five ingredients.  I like recipes with only a few ingredients.  :)


Vanilla Macaroons   makes 2 dozen

  • 2 cup organic, shredded., unsweetened coconut
  • 2 egg whites
  • 1/4 cup pure maple syrup
  • 3/4 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1/4 tsp. sea salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk together all of the ingredients except the coconut.  Whisk until the mixture is foamy.  Add the coconut and stir until it’s completely coated.

Using a tablespoon cookie scoop or a tablespoon measuring spoon, make balls with the coconut mixture.  Turn each ball onto the parchment lined baking sheet.

Bake the macaroons for 15-17 minutes, or until light golden brown.

Let the macaroons cool completely before removing from the parchment paper.  These are best chilled before serving.

Enjoy! ♥

Gingersnap Granola

I love Christmastime!  All of the wonderful things about it, I can’t even begin to name them all.

The most wonderful being God giving us the most precious thing He could.  His Son.  Our Savior.  It’s amazing to think about.  ♥

Here is another granola recipe.  I have posted two here on Brie and Vanilla and this one is filled with Christmas flavors.  Cinnamon+ ginger + molasses= gingersnap! That’s the kind of math I like.  :)


Gingersnap Granola    makes 8-9 cups


  • 6 cups oats
  • 1/3 cup honey
  • 1/3 cup unsulphured molasses
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 2 tsp. pure vanilla extract
  • 1/3 cup hot water


  • 2 TBS. unsulphured molasses
  • 2 TBS. honey

Preheat the oven to 325 degrees and line two 9×13 inch baking pans with parchment paper.

In a Large bowl, place the oats.  In a small bowl, stir together the honey, molasses, cinnamon, ginger, salt and vanilla.  Pour this over the oats and stir until the oats are completely coated.

Drizzle the 1/3 cup hot water over the oat mixture and stir to combine.

Spread the granola in the two prepared pans and bake for 20 minutes.  Stir and bake for another 20 minutes.  During the last few minutes of this time, make the drizzle.

To do this~

In a small saucepan, bring the 2 TBS. honey and 2 TBS. molasses to a low boil.  After the granola has baked for a total of 40 minutes, open the oven, stir the granola and drizzle the molasses/honey mixture evenly on the granola.  Bake for 15 more minutes and then remove the granola from the oven.  Stir and let it cool completely.

After the granola is cool, store it in an airtight container for up to 10 days on the counter or in a pantry.

Serve with yogurt (my favorite!), milk, ice cream or on its own.

Yum! ♥


Take a look at my other granola recipes!

Pumpkin Spice Granola

Maple Almond Granola

Lamb and Rosemary Potato Hash with Balsamic Vinegar

It now feels like winter is truly upon us.  Snow, Christmas music, Starbucks hot cocoa….  The wonderful list goes on.

I love comforting dishes to warm you up on chilly evenings.  Here is a simple hash recipe that brings together the classic flavors of rosemary and thyme with lamb and potatoes then an added tang from the balsamic vinegar.  Perfect winter comfort food.  :)


Lamb and Rosemary Potato Hash with Balsamic Vinegar     serves 4-6


  • 1 lb.. ground Lamb
  • 4 medium russet potatoes, cut into small cubes
  • 1 onion, chopped
  • 1 cup chicken stock
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 clove garlic, pressed
  • 1 TBS. fresh parsley, minced
  • balsamic vinegar

In a large skillet or frying pan, cook the lamb until done over medium heat. Add in the potatoes and onions and flip the mixture so as not to smash the potatoes.

Pour in the chicken stock and salt, pepper, thyme, rosemary and garlic. Flip the hash and cover with foil to help the potatoes cook through.  Cook the hash for 30-35 minutes, flipping every once and a while until the potatoes are tender.

During the last 5 minutes of cooking time, add in the minced parsley and turn it into the hash.

Serve the hash and drizzle with balsamic vinegar.

I love the tang the vinegar gives this dish.  I usually add 1-2 tsp. per serving, but this all depends on how you like it. :)



Crock Pot Baked Beans

I’m not usually the type who gets up early.

Oh no, not at all.  I’m the type who would sleep in until around ten if you’d let me.  I have gone Black Friday shopping though.  I really do enjoy that I must admit.  We didn’t go just to go and buy things we didn’t need, we always did it to purchase things that we did need and were now on sale.  I’m definitely not the one who would be out camping for anything though!  No offense, but those people are crazy.  :)

Well, today is apparently not one of those days.  It’s 4:30-ish and I’ve been up since 2:30.  I have a cold and couldn’t sleep.

Yesterday was a wonderful day.  Thanksgiving is a holiday that is, for my family, centers around our thankfulness to Christ, spending time with family and food.

Lots of food, let me tell you. And that means lots of prep work.  But it really was fun.  My wonderful Mom and younger sister and I really had a good time doing it.  We did most of the cooking on Wednesday, which made things a lot easier.

And now I’m sharing a recipe with you that we didn’t have with our Thanksgiving dinner.  I had made these earlier this week but didn’t have the time to write anything until now.


Crock Pot Baked Beans     makes 6-8 servings


  • 2 1/2 cups dry pinto beans
  • 1/2 of a white or yellow onion, diced
  • 2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/3 cup brown sugar
  • 1 1/2 cups ketchup or tomato sauce
  • 1 1/2 cups water

Rinse beans and place them in a large pot. Cover with water and cover.  Bring to boil and let them boil for 20 minutes then turn off the heat, leaving the beans on the warm burner.  Let them soak like this for 45 minutes in the hot water.

Drain the beans and place them in the crock pot.

Stir the other ingredients into the beans.  Place the lid on the crock pot and let the beans cook for at least 12 hours.

Serve.  We usually have these with cornbread or rice.

Enjoy. ♥