Butterscotch Brown Sugar Crinkle Cookies

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!Guys rants are really hard to come up with.  Not being able to come up with one is usually the main reason I don’t post something.  Soooo sorry if you were looking for a rant today, but I just can’t think of anything… and I have a serious back log of recipes that need posting so you’re just gonna have to deal with the fact that this amazing recipe isn’t accompanied by an equally amazing rant OKAY.  But for realsies, make these sweet cookies loaded with butterscotch and brown sugar (the best of the sugars) and you’ll forget how sad you are you didn’t get a sweet beks rant. k byeee

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!Butterscotch Brown Sugar Crinkle Cookies
Yield: 2 dozen cookies
Prep Time: 10 minutes                  Cook Time:10-13 minutes

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!What you need:

  • 2.25 cups AP flour
  • 2 teaspoons baking soda
  • 1 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1.25 cup brown sugar, packed plus 1/2 cup, divided
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup butterscotch chips

Directions:

  • Preheat oven to 350* and line a cookie sheet with parchment paper
  • In a medium bowl, combine flour, baking soda, corn starch, salt, and cinnamon, whisk together until combined
  • In a separate, large bowl, cream the butter with 1.25 cup brown sugar until creamy and well mixed.
  • Add the egg and vanilla to the creamed sugar and beat until fully combined and creamy.
  • Slowly fold the dry ingredients into the large bowl until mixed.
  • Add the butterscotch chips and mix on low until incorporated
  • Place the remaining 1/2 cup brown sugar in a bowl
  • Scoop 1 tablespoon of dough into a bowl and roll into the brown sugar, repeat until the dough is gone
  • Bake the cookies for 10-13 minutes or the cookies crinkle and are firm
  • Remove to a cooling rake to cool before serving

This recipe is adapted from Two Peas and their Pod.

Honey Mustard Potatoes

Honey Mustard Potatoes - Rebekah and her Ramblings. A crispy and tasty red potato side dish!

Guys. You know how my blog is called “Rebekah and her Ramblings?” Well, in the last year, whilst discussing my blog with different friends, people have asked me, “what’s your blog called again?” AND THEN THEY NAME WAY BETTER NAMES! The first was “Beks Blog” which I loved because alliteration is my favorite literary device. THEN “Rebekah and her Rants” was suggested to me and I loved that too cuz we all know Beks loves a good rant.  It’s so annoying. I could totes change the name of my blog, I only have like 5 loyal readers. BUT THEN I’d have to change all the branding on each recipe (which is actually a real dilemma…) and I’d have to redirect all you peeps to a new website soooo I guess I’m stuck with my third least favorite name for the blog.  At least the recipes aren’t subpar even if my creative naming skills are. Now insert something creative about how you need to make these awesome red potatoes.  They’re gluten free and come with a fun, unique honey mustard flavor.

Honey Mustard Potatoes - Rebekah and her Ramblings. A crispy and tasty red potato side dish!Honey Mustard Potatoes
Prep Time: 8 minutes           Cook Time: 45 minutes
Serves: 3

What you need:

  • 2 lbs red potatoes, thickly sliced and quartered
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste

Directions:

  • Preheat oven to 400* and line a cookie sheet with parchment paper
  • Place potatoes in a medium sized bowl
  • In a small bowl, whisk together the olive oil, dijon mustard, honey, garlic powder, onion powder, salt and pepper
  • Pour the oil mix over the potatoes and stir until the potatoes are covered
  • Spread the potatoes onto the cookie sheet and bake for 45 minutes or the potatoes are easy to pierce with a fork

This recipe is adapted from EBAY (of all places lolz).

Crock Pot Honey Garlic Chicken Tacos

Crock Pot Honey Garlic Chicken Tacos - Rebekah and her Ramblings. An easy crock pot chicken dish loaded with flavor!GUYS GUYS GUYS whadddduppppppp.  I’m backkkkk. Sorry I haven’t posted in like 2 months (#life) BUT the dish and rant I have for you today TOTES makes up for it.  OKAY so I’ve been decorating my office at work.  I have wanted to get my diploma framed since I graduated more than 2 years ago, but never really had anywhere to hang it until March. SO I started looking for diploma frames, going to different stores, etc etc and couldn’t find any store that had the A&M frame with the seal and whatever so I just started buying random frames that were SUPPOSEDLY for diplomas, but none of them fit.  I literally bought four different frames and none of them could fit my diploma.  WELL I measured my diploma AGAIN after I couldn’t get it into a frame and it’s literally a weird size that will only fit into one of those specific A&M frames the book stores/school sell. AND THEY COST $150!!!!  SO not only does A&M want a whole bunch of tuition and parking ticket money, they also need my $150 to display A PIECE OF PAPER that proves I graduated from there. SO now it’s a standoff guys.  My office still needs some decoration and I love the idea of hanging up my diploma BUT if I give in, then A&M wins again (and like they never win at football so it’s totes annoying that they get to win in STUPID ways that make me mad). So while I deal with this dilemma, I figured I’d make some tasty honey garlic chicken. And you guys know what I think about a crock pot – the flavor is just delightful! And you can make it gluten free!! Make soon guysss 🙂

Crock Pot Honey Garlic Chicken Tacos - Rebekah and her Ramblings. An easy crock pot chicken dish loaded with flavor!Crock Pot Honey Garlic Chicken Tacos
Prep Time: 5 minutes            Cook Time: 4 hours
Serves: 3-4

What you need:

  • 3 lbs chicken breast (about 4 chicken)
  • 1/2 cup honey
  • 1/2 cup soy sauce (I used gluten free)
  • 1/4 cup hoisin sauce (by the soy sauce!)
  • 3 gloves garlic, minced
  • 2 teaspoons sriracha sauce
  • Tortillas, for eating!

Directions:

  • Place chicken breasts into the crockpot
  • Combine honey, soy sauce, hoisin sauce, garlic, and sriracha into a small bowl and whisk until fully incorporated
  • Pour the sauce over the chicken and cover; cook for 3.5 – 4 hours on high
  • Shred the chicken and toss onto some warm tortillas! (EASY PEASY LEMON SQUEEZY)

This recipe is adapted from le Creme de la Crumb.

Roasted Parmesan Broccoli

Roasted Parmesan Broccoli - Rebekah and her Ramblings. A healthy side kicked up with a little cheese!Who is the worst? I’ll give you a hint – she’s your fave blogger with a killer smile and the best sense of humor around. Got it? YEA IT’S ME OKAY.  Lately I have forgotten I even have a blog cuz like life and stuff.  And also, I haven’t been cooking as much as I’d like (sad face) partially because I work in an office by myself with no one to bake for, partially because I have been on a diet and I’m eating boring food, and partially because my life is busy OKAY.  But the recipe I have is perfect if you’re busy and trying to eat healthy (but still wanna indulge a little…) cuz broccoli is healthy and stuff.  I’m a BIG FAN of roasted broccoli and if you read the blog with any regularity, you know that I am cheese’s #1 fan so basically this recipe brings those two fly mama jamma’s together.  And it’s supes easy to make so like get going already kthanks

Roasted Parmesan Broccoli
Serves: 4
Prep Time: 10 minutes         Cook Time: 20 minutes

Roasted Parmesan Broccoli - Rebekah and her Ramblings.  A healthy side kicked up with a little cheese!What you need:

  • 6 cups broccoli florets
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese (I used fat free), divided
  • salt and pepper, to taste

Directions:

  • Preheat the oven to 400* and line 2 baking sheets with parchment paper
  • Place the broccoli in a large bowl
  • Pour the olive oil, garlic, and 1/4 cup cheese over the broccoli and stir
  • Season with salt and pepper and stir again
  • Spread the broccoli evenly on the cookie sheets and cook for about 10 minutes
  • After 10 minutes, give the pans a shake and cook for about 8-10 more minutes or the broccoli begins to brown
  • Sprinkle with the remaining cheese and let sit for about 5 minutes before serving

This recipe is adapted from Wholesome Yum.

Single Serving Sugar Cookie

Single Serving Sugar Cookie - Rebekah and her Ramblings. A giant and soft sugar cookie perfect for cheating BIG on any diet!

Guys I feel like I have nothing to rant about today – my life is solid (which is a good thing, except for the blog…) and so instead, I am going to write you a poem. Ready? OKAY:

Roses are red, violets are blue,
This cookie is really good, and tastes totes amaze, too.

#SWAG

Seriously though, this cookie is super soft and tastes wonderful. Plus, it’s perfect for you to make for yourself (or share if you’re feeling generous) without having a ton of extra cookies laying around!  Make it tonight, you won’t regret it!!

Single Serving Sugar Cookie
Serves: 1
Prep Time: 5 minutes              Cook Time: 15-18 minutes

Single Serving Sugar Cookie - Rebekah and her Ramblings. A giant and soft sugar cookie perfect for cheating BIG on any diet!What you need:

  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons sugar
  • 2 tablespoons of a beaten egg (crack an egg, scramble, and use 2 T)
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons AP flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 2 heaping tablespoons sprinkles (I prefer cylinder or round ones)

Directions:

  • Preheat oven to 350* and line a cookie sheet with parchment paper (or a sweet silicone baking sheet – ADORE mine)
  • Stir the better and sugar together in a small bowl until mixed and creamy
  • Add the egg and vanilla and stir until smooth
  • Stir flour, baking soda, salt, and cream of tartar into the dough; stir until well combined
  • Add the sprinkles and stir
  • Form the dough into a ball and place on cookie sheet; bake for 15-18 minutes or the middle is set
  • Allow the cookie to cool on the cookie sheet before devouring

This recipe is adapted from Sally’s Baking Addiction.

Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip Bars - Rebekah and her Ramblings.  A gooey and delectable chocolate chip bar loaded with caramel!

Sorry sorry sorry my life has been totes cray guys and I haven’t posted in FOREVER.  I have some cookies going in the oven right now and I realized the serious back log of recipes I had in my queue.  The little delight I have for you guys today is back from NOVEMBER (gasppp) and I have to tell you, it is one that is near and dear to my heart.  When I was in college, my roommate went on a kick where she made these like every week for a month when our group of girl friends seemed to be dealing with a lot of boy drama.  And there are few things better than chocolate and salted caramel when boy drama is involved.  Or maybe I’m making things up.  This is possible as I tend to exaggerate when food is involved – mostly because I like fun and interesting stories to tell you guys on my blog.  But I don’t think I am this time. ANYWAY.  These bars.  Cookies, chocolate chip ones that are loaded with CARAMEL in the middle and then more cookies – it’s like Rebekah paradise!  And they are so gooey.  And if you just underbake them (like I recommend) they stay gooey and oozy until you finish them (which was like hours after I pulled them out of the oven #DontJudge).

Salted Caramel Chocolate Chip Bars
Salted Caramel Chocolate Chip Bars - Rebekah and her Ramblings. A gooey and delectable chocolate chip bar loaded with caramel!
Yield: about 20 bars
Prep Time: 20 minutes                    Total Cook Time: 25-30 minutes

What you need:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1/2 sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2.5 cups AP flour
  • 2 cups semisweet chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 10 oz soft caramels
  • sea salt, to taste (at the end)

Salted Caramel Chocolate Chip Bars - Rebekah and her Ramblings. A gooey and delectable chocolate chip bar loaded with caramel!Directions:

  • Preheat the oven to 350* and spray a 9×13 pan with cooking spray
  • In a large bowl, beat the butter, brown sugar, and sugar together until creamy.
  • Add the eggs, vanilla, salt, and baking soda; mix until combined
  • Slowly fold in the flour and beat until well mixed
  • Mix in the chocolate chips
  • Divide the cookie dough in half and one half into the bottom of the prepared pan in an even layer
  • In a medium pan, combine the sweetened condensed milk and soft caramels and stir over medium heat until the caramels melt
  • Pour the caramel sauce over the cookie dough in the pan
  • Spread the remaining dough over the caramel layer (I broke it down into four or five big pieces, flattened them out and spread them before laying GENTLY on the caramel) – try to cover as much as you can
  • Bake for 25-30 minutes or the top is just starting to set
  • Sprinkle with sea salt and allow to cool completely before cutting

This recipe is adapted from A Spicy Perspective.

Jalapeno Poppers

Jalapeno Poppers - Rebekah her Ramblings.  A delightful and flavor filled snack!So my mom is like THE WORLD’S biggest light weight when it comes to spicy food.  The woman is Texan to the core and can’t handle anything above the mildest salsa without tears pouring like a freaking faucet out of her eyes.  Because of this, she does not understand awesome things like jalapeno’s.  Which, by the way, there’s a jalapeno margarita at this awesome restaurant by my apartment.  JALAPENO MARGARITA GUYS.  Anyway, I digress.  So if you’re scared of all things “spicy” like my mom, you might not know that you can get rid of the seeds in a jalapeno and eat it just like any old bell pepper and you’ll be fine!  For New Years, I wanted to make the fam some of my famous jalapeno poppers, but my mom was like majorly freaked out about it and was terrified to try them.  But once she took one bite and found out that there were no seeds and the popper was not spicy, she couldn’t put them down.  I WIN. (gluten free and not entirely unhealthy either!)

Jalapeno Poppers
Yield: 24 poppers
Prep Time: 15 minutes                        Cook Time: 25-27 minutesJalapeno Poppers - Rebekah her Ramblings. A delightful and flavor filled snack!

What you need:

  • 12 jalapenos, ribbed and seeded with the ends cut off
  • 8 ounces cream cheese, fat free okay
  • 1/3 cup shredded cheese (I used the 2% milk cheddar), plus more as needed
  • 12 raw slices of bacon, cut in half

Directions:

  • Line a baking sheet with parchment paper and preheat the oven to 400*
  • Spread the jalapenos evenly on the cookie sheet
  • Scoop and spread cream cheese into each jalapeno half forming an even layer across the pepper
  • Sprinkle the cheese generously onto each jalapeno
  • Wrap a strip of bacon around the jalapeno making sure the seam side is down
  • Bake for 25-27 minutes or the bacon is done and the cheese starts to brown

This recipe is adapted from MY GIRL at Sally’s Baking Addiction.