I love seafood! I am an island girl so that’s no surprise, right? But I am an island girl no more. I am now living in the middle of the great State of Texas. Texas is the 2nd largest state in the whole United States and I am living smacked in the middle of it, hundreds of miles away from the nearest shore. So, my love for seafood is suffering. I cannot have fresh seafood whenever I want it. My grocery store have seafood that they say fresh, but I doubt it. Not only is the freshness doubting but it’s “holy-smokes” expensive too!
So, this afternoon I have my seafood craving fulfilled. An awesome friend of mine invited me to go shopping at The Domain in Austin and we had seafood for lunch. We went to Joe’s Crab Shack and man it was glorious! We had the Joe’s Classic Steampot and it was yummy!
Joe’s Classic Steampot
Joe’s Classic Steampot have 4 giant king crab legs, 2 ears of corn, potatoes, and shrimps. It serves 2 people and is more than enough. My friend Francine and I were full after we were done with it. It was an awesome meal and I cannot wait to go back at Joe’s Crab Shack again.
I’ve been scouring on Pinterest lately for fun holiday treats recipes. I want this Christmas a fun one for my kids as much as possible. My son loves the Christmas lights that I just put up. He is already talking about Santa Claus and presents. It is so adorable.
And to make Christmas more special for my kids… I want to make some, if not all of these Christmas treats!
Peppermint Chocolate Cake Pops
Chocolate Chip Cookies
Yields: 12-18 cookies
11 1/2 ounces Semi-Sweet Chocolate Baking Chips
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
- Heat oven to 375ºF.
- Stir flour with baking soda and salt; set aside.
- In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture.
- Stir in nuts and/or chocolate chips.
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until golden brown.
Low-fat Banana Chocolate Chip Muffins
Yields: 12 muffins
3 medium very ripe bananas
1/3 cup low-fat buttermilk or 1/3 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 -3 tablespoons chocolate chips
2 tablespoons chopped walnuts (optional)
- Preheat oven to 350 degrees.
- Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
- In large bowl, mash bananas with fork.
- Whisk in egg, milk, granulated sugar, and brown sugar.
- In separate bowl, combine flour, baking soda, and salt.
- Add flour mixture to banana mixture and combine well.
- Fold in chocolate chips and walnuts.
- Spoon equal amounts of batter into 12 muffin cups.
- Bake 30 minutes or until toothpick inserted in center comes out clean.
- Allow to cool slightly in pan, then remove to wire rack.
Easy Crockpot Chili
*makes 8 servings
1 lb. ground beef
1 large onion, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (15oz) can red kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
- Cook ground beef in heavy skillet until brown and drain.
- Put all the ingredients above (except cornstarch and water) in your crock pot and give a good stir.
- Cover and cook on low heat for 8 hours.
- During last 15 minutes of cooking, Mix cornstarch and water until smooth and add to chili, stirring well. Add to chili, this will help thicken it up a little bit.
- Top with your choice of toppings (sour cream, more onions and or cheese.)
Chocolate Chocolate Muffins Recipe
Makes 12-18 muffins
- 2 cups all-purpose flour (260 grams)
- ¾ cup cocoa powder
- ¾ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1¼ cups whole milk
- 2 large eggs, beaten
- 2 Tbsp butter, melted
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
Preheat oven to 350° F.
- Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs.
- Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).
- Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That’s OK! It’s extremely important not to over-mix the batter, or the resulting muffins can be hard or misshapen.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
- With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don’t overwork the batter.
- Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.
Twice Baked Potatoes
4 Large Baking Potatoes
8 Slices of Bacon
1 Cup Sour Cream
1/2 Cup Milk
4 Tbsps Butter
1/2 Tsp Salt
1/2 Tsp Pepper
1 Cup Shredded Cheddar Cheese, divided
8 Green Onions, Sliced Divided
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.