There are so many great things about today…
1) It is officially fall!
2) I was decorating for fall like a mad woman today; hay bales, pumpkins, mums, the whole nine yards
3) The season premier of Scandal is on RIGHT NOW and I am watching, Olivia Pope style, with a glass of red wine in my hand
4) These INSANELY delicious cookies 🙂
One thing though…how did I forget how amazing Nutella is?!?! I used to eat it all the time as a kid and somehow I stopped and forget that it was so delicious.
Glad that streak is over!
Nutella Stuffed Sugar Cookies
1 roll of Pillsbury pre-made sugar cookie dough
1 cup Nutella
1 cup granulated sugar
1. Line a large baking sheet (that will fit in your freezer) with parchment paper. Spoon out 1 tsp of Nutella and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes. Place Nutella in freezer to chill for at least 30 minutes.
2. Unwrap sugar cookie dough and prepared a flat surface with sprinkled flour to keep dough from sticking. Slice dough into 24 even slices, approximately 1/4″ thick.
3. Preheat oven to 350°F. Line another baking sheet with parchment paper and begin to assemble the cookies.
4. Take 1 slice of dough, flatten it like a pancake. Repeat this step with another slice of dough. Place a ball of frozen Nutella on the top of the first cookie patty, then place the second sugar cookie patty on top of the Nutella. Gently pinch the two dough pieces together around the sides so the cookie is sealed. Loosely roll the cookie between your palms, forming a ball, then roll the cookie in the sugar. Place finished cookie on the prepared baking sheet. Repeat this step with the rest of the dough and Nutella, spacing cookies 2 inches apart.
5. Bake cookies for 11 minutes, or until the edges and bottoms of the sugar cookies begin to turn golden brown. Cookies may be puffy, that is ok, they will deflate as they cool.
6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
As I type this, I am watching Fixer Upper re-runs and the episode where Joanna created a wall sign with the saying “today is a good day for a good day” is on! It’s meant to be that I have this sign in my home and post it for you all.
I’ve had this frame in my garage for SO long! I got it about a year and a half ago and originally was going to turn it into a mirror, but kept putting off take it to a glass shop because of how huge and heavy it is. Then I saw a faux deer head in a frame backed by weathered wood at a vintage market and I got inspired. I thought about putting a faux deer head in the frame but my hubby nixed that idea…he’s not big on “dead animal décor”, even if it is pretty and fake. So much for that trend.
5/8″ x 5 1/2″ x 5″ cedar flat-top boards
1″ panel nails
paint of your choice
You could do this with any frame you have, big or small, with some paint and rough cedar.
I started by taking the backing and picture out of the frame.
I bought cedar flat-top fence pickets because they are cheap and have a rough grain for a good distressed look. I cut each board to fit just inside the frame and attached them with wood glue and 1″ panel nails.
Once the boards were in place it was time to make the wood look weathered and to paint the frame…
On the wood, I used Heirloom Traditions DIY chalk paint in Weathered Wood. I used a wet brush technique (dipped the paint brush into water, then into the paint) so that the paint went on very thin. Once the first coat was dry, I went over it with Dark Liquid Patina, which is a top coat/wax that adds a dark distress and brings out darkened highlights and accents in your wood. On the frame, I used A La Mode chalk paint and lightly brushed over the frame, avoiding pressing too hard to keep the paint from getting into the crevices. The frame and wood turned out EXACTLY how I wanted!! Final step was the print, I used A La Mode chalk paint and a small 1/2″ wide detail brush. I used a pencil to rough sketch the words and then went over it with paint a couple times. You could also use a stencil if that’s easier.
I’ve been working some really long days lately and yesterday, the last thing I wanted to do was make dinner. The following conversation took place between my husband and I through text…
Me: I don’t want to cook!
Husband: Oh no!
Husband: What is more unhealthy? Pizza or chicken nachos?
Me: Hahaha! I think they are pretty equal
Husband: What do we do?
I got on my phone and started googling. First I was thinking, maybe I would feel better if I substituted sweet potato chips in the nachos? Then I thought, sweet potato chili?!?!?! I found this recipe on The Roasted Root, their version was vegetarian and contained black beans. My husband, however, is never satisfied with anything vegetarian so I substituted ground beef for the black beans and beef broth for the vegetable broth. The overall recipe was quite easy and was prepared in about 45 minutes total with only about 10 minutes of hands-on time.
Beef, Sweet Potato & Quinoa Chili
2 Tbsp olive oil
1 large yellow onion, chopped
1 large sweet potato, chopped into 1/2″ cubes (about 4 cups)
6 cloves garlic, minced
1/2 cup dry quinoa
1 1/2 lbs cooked ground beef
4 cups low sodium beef broth
1 14.5 oz can diced tomatoes
2 chipotle chilies in adobo sauce, chopped
2 Tbsp chipotle chili powder
1 Tbsp ground cumin
2 tsp paprika
2 tsp kosher salt
For garnish of your choice:
1. In a large frying pan, over medium-high heat, brown ground beef until cooked, about 10 minutes.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add onion and sauté, stirring frequently until onions begin to sweat, 5 minutes.
4. Add the sweet potato and cook another 5 minutes.
5. Add the garlic, quinoa and ground beef and continue cooking another 2 minutes, stirring everything together.
6. Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 20 minutes, until quinoa and sweet potato is cooked.
7. Remove pot from heat and allow it to sit covered for 10 minutes before serving. The longer the chili sits, the thicker it will be.
8. Serve with sour cream, cheese, cilantro and your favorite chili toppings.
Original recipe from The Roasted Root