homemade oreos

make 25 to 30 sandwich cookies

for the wafers:
1 1/4 cup flour
1/2 cup baking cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 1/4 sticks butter, room temp.
1 large egg

for the filling:
1/2 stick butter, room temp.
1/4 cup shortening
2 cups powdered sugar
2 tsp. pure vanilla extract

preheat oven to 375 degrees. to make wafers, mix dry ingredients then add butter and egg.   place small pieces (1/2 inch) of dough onto parchment lined baking sheet and slightly flatten with moistened fingers.  bake 9 minutes.

to make filling, combine butter and shortening in mixer.  add sugar and vanilla and beat on high for 3 minutes.

to assemble the cookies, pipe the filling using a zip lock bag with a corner tip cut off.  it just takes a few minutes this way and there is plenty to make double stuffed.  they are soft, but get crispy like traditional oreos if stored in the fridge.   

recipe from the smitten kitchen.


non-toxic cleaner

1 cup white vinegar
1 cup water
10-15 drops lavender essential oil

who couldn't use a little aromatherapy while they clean?  this is low cost, safe to use around kids and pets and really works.  (the essential oil was $7 at sprouts.  lemon is nice too!)


my summer salad

roasted corn (i usually cook the corn in the microwave and "roast" on the griddle.)
grape tomatoes
toss with a little olive oil and lime juice
dash of salt and pepper

a perfect combination!


chicken tortilla soup

2-3 chicken breasts
1 can beans, rinsed (black or pinto)
1 cup all-natural salsa
3/4 cup frozen corn
1/2 cup frozen chopped onion
3-4 cans chicken broth
1 Tbl. lime juice
1/2 tsp. chili powder
1/2 tsp. minced garlic
1/4 tsp. ground cumin

combine all ingredients in slow cooker and cook on low for 4 hours.  shred chicken before serving and top with crushed tortilla chips, monterey jack cheese and avocado (or sour cream).

this is so easy and delicious.  i recommend doubling!