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.

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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.

Caramel Cupcakes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!

Hey guys, remember me? I used to post regular recipes that were amazing and made your mouth water.  Well my life has been TOTES cray for the past few weeks, err, months (you know, moving, exploring, etc) and I’ve pretty lazy when it comes to posting recipes.  Good thing  I have a gem of a recipe today to make up for it – a caramel cake topped with caramel frosting. I made these bad boys for my last day in Houston as a way for them to remember me after I moved to Dallas to take on a new adventure.  Make these now, thank me later.  I promise I’ll post a snarky intro next time.  Baby steps to ease me back in guys 🙂

Caramel Cupcakes
Yield: 12
Prep Time:  about 20 minutes                 Cook Time: 21-23 minutes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!What you need:

  • For the cake:
    • 1.5 cups AP flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup brown sugar, packed
    • 1/2 cup sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 cup milk (I used 2%)
  • For the frosting:
    • 1/2 cup (1 stick) unsalted butter
    • 1 cup brown sugar, packed
    • 1/3 cup heavy cream, plus more as needed
    • 1/2 cup salt
    • 3 cups powdered sugar, divided
    • 12 rolos, unwrapped

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!Directions:

  • Preheat oven to 350* and line 12 regular sized cupcake tins with liners
  • In a medium sized bowl, whisk the flour, baking powder, and salt together; set aside
  • In a large bowl, combine the butter, brown sugar, and granulated sugar and beat until creamy
  • Add the eggs and vanilla to the creamed sugars and mix until combined
  • Fold the dry ingredients into the wet and beat well
  • Pour the milk into the batter and stir until well combined
  • Scoop 1/4 cup of batter into each cupcake tin and bake for 21-23 minutes or the cupcakes are done
  • Allow the cupcakes to cool completely on a cooling rack for at least an hour
  • To make the frosting, start by melting the butter over mediume heat in a medium sized sauce pan, add the brown sugar and heavy cream once the butter is melted
  • Stir continuously until the mixture is smooth
  • Sprinkle salt into the mixture and allow to bubble for 3 minutes
  • Remove from heat, stir a few times, and allow to cool for about 10 minutes
  • Add 2 cups of powdered sugar to the butter mixture and beat on medium speed until fully combined
  • Add 1 tablespoon of heavy cream to the mixture and beat on low speed until combined
  • Add final cup of powdered sugar and beat well, add about 1 more tablespoon of cream or enough to reach desired consistency after beating
  • Pipe the frosting onto each cupcake and top with 1 rolo

This recipe is adapted from Sally’s Baking Addiction (my FAVE)

Pretzel Things

Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!GUYS I AM THE WORST. I am so sorry I haven’t posted in like a month – I know each of my three devoted readers have their day made by my amazing posts and I am horrified that I have kept you waiting for so long.  Rebekah updates – I now live in Dallas so that’s fun. I also cheated on my diet hard for like the last month so I have tons and tons of amazing dessert recipes for you guys.  That’s pretty much all I got soooo without further ado, I give you my famous PRETZEL THINGS.  Killer name, I know.  These are perfect for parties and are dangerously easy to pop into your mouth.  You can also make them for any holiday because you can use different M&M’s for said holiday!  Really easy, take next to no time to make, and guaranteed to be a hit at your next fiesta.

Pretzel Things
Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!Yield: 50
Prep Time: 10 minutes        Cook Time: 3-4 minutes

What you need:

  • 50 mini pretzel twists (gluten free work great!)
  • 50 milk chocolate Hershey kisses, unwrapped
  • 50 milk chocolate M&M’s

Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!Directions:

  • Line a baking sheet with parchment paper and preheat the oven to 250*
  • Spread the pretzels on the parchment paper in single layer
  • Place one kiss on each pretzel
  • Bake for 3-4 minutes, or the kisses are soft, but not melted
  • Place one M&M down onto each kiss
  • Allow the pretzel things to sit for at least 30 minutes or the kiss firms back up

This is an old family recipe 🙂

Caramel Snickerdoodles

Caramel Snickerdoodles - Rebekah and her Ramblings. The perfect cookie loaded with caramel!Guys last night, I drove 16 miles in two hours. TWO HOURS.  Not only was I tired and frustrated, I also ate all my reserve beef jerky.  By the time I finally was moving more than 4 mph, I was thirsty and starving for something other than what the grocery store calls a “meat snack.” And also, how STUPID is that name? MEAT SNACK?  And for all you H-E-B haters (idiots) out there, this is not just an H-E-B thing, this is an every grocery store thing.  I know because I was forced to shop somewhere else this week and they also called my favorite road trip food a meat snack.  So on top of driving super slow and eating all my jerky, I also listened to the same stupid Keith Urban song on the radio like 20 times.  Seriously country radio, get your crap together and stop playing the same song performed by a guy from AUSTRALIA.  I’m sure he’s a good mate and all, but like, I live in Texas – the home of George Strait.  There’s literally no reason for a country music station IN TEXAS to play anything less than American made music.  I’m in a mood today, can you guys tell?  Well anyway, meat snacks are good, but caramel snickerdoodles are ALSO good.  Snickerdoodles, the most underrated cookie of all, are amazing and caramel is amazing so why not stuff some of that stick to your teeth goodness inside one of those cookies.  I’m telling you guys, you can have your caramel and eat it too. I make dreams come true with food guys, you know I’m right.

Caramel Snickerdoodles
Caramel Snickerdoodles - Rebekah and her Ramblings. The perfect cookie loaded with caramel!Yield: 3 dozen
Prep Time: 20 minutes                  Cook Time: 7-9 minutes

What you need:

  • 1.5 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2.75 cups AP flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 dozen Rolo’s, unwrapped
  • 1/4 cup cinnamon sugar (1/4 cup sugar + 1 tablespoon ground cinnamon)

Directions:

  • Preheat oven to 375* and line a baking sheet with parchment paper
  • In a large bowl, beat the sugar and butter until creamy and fluffy
  • Add the eggs one at a time, mixing well after each addition
  • Mix in vanilla
  • In a separate, medium sized bowl, stir the flour, cream of tartar, baking soda, and salt together
  • Fold the flour mixture into the large bowl, beating well until combined
  • Scoop 1 tablespoon into your hand and flatten it out
  • Place the rolo upside down into the dough and fold the dough around the rolo
  • Place the cookie rolo side upright and bake for 7-9 minutes
  • Remove from oven and let the cookies sit for about 5 minutes before moving to a cooling rack

This recipe is adapted from The Comfort of Cooking.