My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Friday, November 25, 2016

Coconut Banana Bread

{ Prep Time: 15 mins / Difficulty: Easy / Yields: 12 servings }

1/2 cup coconut oil, melted
1/2 cup raw honey
3/4 tsp sea salt
6 eggs, room temperature
2 tsp pure vanilla extract
1 tsp pure almond extract 
3/4 cup coconut flour
2 ripe bananas, mashed
2 Tbsp shredded coconut

1. Preheat oven to 350 degrees. Prepare a standard loaf pan with cooking spray and set aside.
2. In a small bowl, combine the melted coconut oil and honey.
3. In a large bowl, whisk the salt, eggs, vanilla & almond extracts. Stir in the coconut oil and honey mixture. Next, whisk in the coconut flour and stir until completely combined with no lumps. Lastly, stir in the mashed bananas.
4. Pour the batter into the prepared loaf pan and top with shredded coconut.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. *I tented mine with foil to prevent the coconut from burning. 
6. Remove from oven and let it cool completely before trying to remove from pan. Store covered in refrigerator.

Original recipe can be found here: Oven Love Blog

Wednesday, November 2, 2016

Taco Soup

An easy yummy make-ahead dish that's very similar to chili. Hearty and healthy, this dish is super tasty and very easy to prepare!
{ Prep Time: 20 mins / Difficulty: Easy / Yields: 6-8 servings }

1/2 pound lean ground beef 
1/2 pound lean ground turkey breast
1 cup yellow onion, diced (optional)
1 (15 oz) can of whole kernel corn, drained & rinsed
1 (15 oz) can light red kidney beans, undrained 
1 (15 oz) can dark red kidney beans, undrained
1 (15 oz) can black beans, undrained
2 (15 oz) cans diced tomatoes (or rotel), undrained
1 (4 1/2 oz) can diced green chilis
1 cup of water
1 1/4 oz homemade taco seasoning mix
1 1/4 oz Hidden Valley ranch seasoning
1/2-1 tsp cayenne (optional, use only if you want an extra kick!)
Salt and pepper, to taste

Fritos Scoops or tortilla chips
shredded cheddar cheese
chopped green onions
fresh cilantro, chopped
sour cream (optional)

1. In a skillet or dutch oven set to medium high heat, brown the beef, turkey breast and onions together until beef and turkey are no longer pink. Drain & rinse under warm water, if you're concerned about reducing the fat content. (The rinsing part is completely optional.)
2. Add the beans, corn, tomatoes, green chilis, taco & ranch seasoning. Add just enough water to barely cover the ingredients; then bring to a boil. Once boiling, reduce heat to low, cover & simmer for an hour. Taste & adjust seasoning accordingly. *Note: you can transfer all the ingredients to a crockpot at this point, and cook on low for 6-8 hours. 
3. To serve, place corn chips in bowls, then ladle soup over them and top with desired garnishes. 

Recipe adapted from Paula Dean's recipe on All Recipes

Wednesday, October 26, 2016

Bruschetta Bites

I realized how easy it was to make homemade bruschetta - all the ingredients were already in my pantry! So, I came up with my own fool-proof bruschetta recipe. Enjoy!
{ Prep Time: 5 mins / Difficulty: Easy / Yields: 24 bites }

24 whole grain melba toast snacks
6-8 tsp pesto sauce
balsamic vinegar
1 can petite diced tomatoes with basil, garlic & oregano
1/4 cup finely shredded parmesan cheese

Arrange melba snacks in a single layer on plate. Spoon 1/4 tsp pesto onto each melba toast, then top with 1/2 tsp of petite tomatoes. Add a drop or two of balsamic vinegar, then sprinkle each melba toast with parmesan cheese.

Wednesday, October 19, 2016

Chocolate Coconut Cremes

{ Prep time: about 20 mins, but give yourself plenty of time for refrigerating! / Difficulty: Easy / Yields: 3 dozen }

2 1/2 cups flaked coconut
1 cup semisweet chocolate chips
1/2 cup evaporated milk
2 1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a food processor; process until finely chopped. In microwave, melt chocolate chips and milk (be careful not to burn!) Remove from heat, then stir in powdered sugar, 1 1/4 cups coconut, pecans and cherries. (Save remaining coconut for coating.) Cover and refrigerate for several hours or until firm.
2. Shape chocolate mixture into 1" balls; roll in reserved coconut. Place on waxed paper lined baking sheets. Refrigerate for 2 hours or until firm. Store in airtight container in the fridge.

Recipe brrowed from Taste of Home Holiday Recipes

Wednesday, October 12, 2016

Chocolate Eclair Cake

My mom has made this dessert a thousand times over the years, and I've always loved it but never had the 2 extra days for the cake to chill. I usually prepare my desserts the day of. This cake was so delicious ~ and I'll definitely be making it again! Just be sure to make it two days in advance (or at least 36 hours ahead). Otherwise, the graham crackers will be too crunchy.
{ Prep Time: 20 mins / Chill Time: 2 days / Difficulty: Easy / Yields: about 16 servings }

2 packages instant French vanilla pudding (1 large and 1 small box = about 7-8 oz total)
3 3/4 cup milk
2 boxes of Nabisco honey graham crackers
1 (10 oz) container light Cool Whip

3 unsweetened baking chocolate squares
2 1/4 cups powdered sugar
3 tsp light corn syrup
4 1/2 Tbsp milk
1 tsp pure vanilla extract

1. Pour pudding mix into a medium bowl. Add 3 3/4 cup of cold milk, then beat together with an electric hand mixer at low speed for 2 minutes. Thoroughly fold in Cool Whip.
2. You will be using about 1 package of graham crackers per layer, and you will end up with 4 layers total; 3 if your pan isn't deep enough. Spread a thin layer of the pudding mixture on the bottom of a deep 9x13" pan - so the graham crackers stay in place. Layer the first package of graham crackers on the bottom of the pan. Next, spread about 1/3 of the pudding mixture over the graham crackers. Repeat procedure again, ending with a layer of graham crackers on the top.
3. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second intervals. Because chocolate burns easily (and quickly!), make sure you stir the chocolate between each interval until chocolate is smooth. Pour into a medium bowl.
4. Add vanilla, powdered sugar, corn syrup and milk. Beat together until completely smooth. * This frosting must be easy to spread, so add more milk if it's too thick.
5. Cover and refrigerate for 2 days before serving.

Recipe borrowed from my mama's cookbook: From My Kitchen, With Love

Here are the step by step photos (which btw, is extremely time consuming! Props go out to all the people who post step-by-step photos in ALL of their recipes! This may be my first, and last, time I do this!)

Thursday, October 6, 2016

Jasmine Rice Pilaf

{ Prep Time: 5 mins / Cooking Time: 12-15 mins / Yields: 6 cups }

4 Tbsp unsalted butter (salted will work fine too)
1/2 cup yellow or white onion, finely chopped
2 cup Jasmine long grain rice (any long grain rice will do)
4 cups chicken broth
2 cloves garlic, minced
1 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste

1. In a large pot, melt butter over medium heat. Add the onions and cook until lightly brown & translucent (about 5-7 mins). Add the garlic and cook for 1 more min. 
2. Add chicken broth and rice. Bring to a slight boil, then turn heat to low. Cover the pan with a lid, and cook for 15-20 minutes, or until rice is tender. Fluff with a fork. Season with salt & pepper.

Wednesday, October 5, 2016

Boo Nutter Butter Cookies

So yummy and oh, so scary! Recipe is easy - just takes a little hands-on time.
But, as you can see, it's totally worth it! Aren't they adorable??
{ Assembly Time: 15-20 mins / Difficulty: Easy / Yields: 32 cookies }

1 package of Nutter Butter Cookies (32 cookies in a package)
16 oz. of Almond Bark (white chocolate candy coating); white chocolate chips will work just as well
1 handful of mini chocolate chips (you will only need 64 chips)

1. In a microwave safe bowl, melt the candy coating/white chocolate chips in 30 second intervals. (It's VERY easy to burn chocolate! Just make sure to stir after each interval. You can't tell if it's completely melted through just by looking at it.)
2. Using a pair of tongs, completely dip each cookie into the melted chocolate. Place on parchment paper, then place the mini chocolate chips for the eyes ~ frosting will harden in about 10-15 minutes.

Recipe found on All Recipes

Sunday, October 2, 2016

No Bake Strawberry Icebox Cake

Easy, light and refreshing, this dish aims to please! It's a perfect dessert for a summer BBQ or cookout. Just make sure to give the cake plenty of time to chill before serving. You can even make this the night before to save yourself some time on the day of your get-together!
{ Prep Time: 20 mins / Difficulty: Relatively Easy / Chill Time: 4 hours / Yields: 8 servings }

2 pounds fresh strawberries

3 1/4 cups heavy whipping cream, divided
1/3 cup confectioners sugar

1 tsp pure vanilla

4 sleeves graham crackers
 (about 24-28 whole crackers)
2 ounces dark chocolate, finely chopped


1. Set aside 8 of the best looking strawberries for garnish (see photo above). Wash & hull the remainder of the strawberries, then dry on a paper towel. Cut each berry into thin slices.
2. With a hand mixer, or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. This will take about 4-6 minutes. Add the confectioners sugar and vanilla; and whip to combine.
3. Spread a small spoonful (about 1/3 of the mixture) of whipped cream on the bottom of a 9x13 inch baking pan, or a similar sized platter. Lay down enough graham crackers to cover the layer of whipped cream. Cover the top of the graham crackers with a single layer of strawberries. Repeat two more times, until you have 3 layers of graham crackers. Spread the last of the whipped cream over the last layer of graham crackers and swirl lightly with a spoon. Add a few more strawberries.

4. To make the ganache, heat 1/4 cup whipping cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Note: Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries, if desired.

Recipe borrowed from The Kitchn

Wednesday, September 28, 2016

Beef Empanadas

My sweet friend, Anissa, served these as an appetizer at Thanksgiving dinner and it was love at first bite! They're so delicious and relatively easy to make, (and they look so irresistible on the platter, don't they!?). Just a teensy bit time consuming . . . but I promise, they're so worth the extra time and effort!
{ Prep Time: 30 mins / Difficulty: Intermediate / Yields: 36 empanadas }

1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp black pepper
1/2 lb. boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 Tbsp fresh cilantro, finely chopped

36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

1. Combine the first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes, or until potato is done, stirring occasionally. Remove from heat and set aside to cool.
2. Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
3. Drain meat mixture into a colander over a glass bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped.
4. Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 Tbsp beef mixture into center of each wrapper. Fold up the sides (see photo above) and place them on a wire rack. Repeat the procedure with the remaining beef mixture and won ton wrappers.
5. Remove the baking sheets from the oven and coat with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden brown, turning once. Garnish with cilantro, if desired.

Recipe borrowed from Cooking Light Magazine - found on

Wednesday, September 21, 2016

Homemade Granola Bars

{ Prep Time: 15 mins / Difficulty: Relatively Easy / Yields: 20 granola bars }

2 cups gluten free old fashioned oats
1/2 cup sunflower seeds
1 cup almonds, slivered or chopped in food processor
3/4 cup unsweetened coconut
1/4 cup wheat germ
1/4 cup flax seed
1/4 cup mini chocolate chips (or dark chocolate chips)
1/4 cup raisins
1/4 cup dried cranberries (or apricots, dates, cherries; or your favorite dried fruit)

1/2 cup honey
1/2 cup natural creamy peanut butter
1 tbsp unsalted butter
1/4 cup dark brown sugar, packed
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Spray 9x9" pan with cooking spray and set aside.
2. Spread oats, seeds, almonds, wheat germ, and flax seeds in a thin layer onto a half sheet pan. Bake for 10 minutes, stirring occasionally. Add coconut flakes to mixture and bake another 5 minutes. Just be careful not to burn the coconut!
3. In a small saucepan, combine peanut butter, honey, sugar, butter and vanilla over low heat. Cook until brown sugar has dissolved, about 5 minutes; stirring frequently.
4. Remove oats from oven and reduce heat to 300 degrees. Pour oat mixture into a large bowl, then add liquid mix. Stir until mixture is completely coated. Add your fruits; and lastly, the chocolate chips. (If you add them earlier, they will all melt.)
5. Pour granola into prepared dish. With spatula, firmly press granola into pan, until it is evenly spread out. Bake for 25 minutes.
6. Remove pan from oven, and allow bars to cool completely before cutting into 2" squares; about 30 minutes. (Bars can be stored in airtight container for up to one week.)

Wednesday, September 14, 2016

Paleo Cajun Sweet Potato Fries

So, I must admit...I've never been a fan of sweet potatoes, even though they have tons of health benefitsI've always had a hard time with the mushy texture...and I've just never been able to get past that. However, I have recently discovered a way (and so far, the only way) that I can (and will) enjoy one of these delicious, vitamin-A packed, good-for-you veggies. For those of you who have food texture phobias like I do, there's hope for you too!
{ Prep time: 10 mins / Cooking Time: 45 mins / Difficulty: Easy / Yields: 2 servings }

1-2 large sweet potatoes 
1 Tbsp extra virgin olive oil
1 Tbsp of each: salt, pepper, garlic powder, onion powder, paprika
1/2 tsp cayenne pepper (optional if you want to spice it up a bit)

1. Preheat your oven to 400 degrees.
2. Rinse sweet potatoes under cold water. Pay dry, then cut into thin spears (try to cut them all the same size - that way, they will all cook consistently). 
3. Combine cajun seasoning in a small bowl (I used one with a fitted lid so you I could shake it up. Save any leftover spices for next time!).
4. Place spears in a ziplock baggie and drizzle with olive oil over. Toss to coat, then sprinkle with cajun seasoning. Place them on a large baking sheet in a single layer, and bake at 400 for 45 minutes (maybe even a few minutes longer to reach desired consistency. Note: fries won't ever become "crispy").

Borrowed from The Food Lovers Make It Paleo cookbook

Wednesday, September 7, 2016

Artichoke & Cannellini Bean Dip

This recipe was inspired by one of my favorite food network chefs, Giada de Laurentis. I DVR her show daily because she has so many fabulous recipes! In her originalrecipe, she has a few more ingredients and uses it as a crostini topper. I will try that recipe one day and let you know how it goes. ;-) But for now, you will have to try it out as a light and tasty dip! The great thing about this recipe is that it can be served warm or at room temp.
{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4-6 servings }

1 (14 oz) can quartered artichoke hearts, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/2 cup fresh basil leaves, coarsely chopped
1 cup grated Pecorino Romano cheese (or Parmesan)
1 tsp lemon zest
3 tsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/3 cup extra-virgin olive oil
plain gluten-free crackers, wheat thins, triscuits and/or plain melba toast crackers

1. In a food processor, combine all the ingredients except the olive oil. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil until all ingredients are incorporated. The dip is naturally salty, so serve with plain crackers.
** If serving warm: preheat oven to 350 degrees. Place dip in a shallow oven-safe bowl and bake for 20-25 mins, or until light golden brown and bubbly.**

Recipe adapted from a recipe by Giada de Laurentis

Wednesday, August 31, 2016

Make Ahead Mashed Potatoes

{ Prep Time: 45 mins / Difficulty: Intermediate / Yields: 8 servings }

8-10 potatoes, peeled
1 8-oz. pkg light cream cheese, softened
1 C sour cream
2 Tbsp chopped chives
White pepper
1/2 stick butter
pinch of baking soda

1. Quarter potatoes and place in large pot with enough water to cover. Add 1 tsp salt. Boil for 10-15 minutes until soft. Drain well. (Potatoes will soak up water, so make sure to immediately remove from water once soft and drain well before whipping.)
2. Whip hot potatoes and add cream cheese, sour cream and butter. Add pinch of baking soda.Continue beating until fluffy and smooth. Stir in chives, and add salt and pepper to taste.
3. Spray 9x13" casserole dish with cooking spray and add hot potatoes; cover tightly with foil. Refrigerate (24 hrs.) or freeze.
4. Bake at 350' for 1 hr (20 mins longer if frozen). This is a relatively messy project, so it's great for dinner parties, thanksgiving, xmas, etc. It's one less thing you need to worry about because you can get it done days/weeks beforehand!

Recipe borrowed from my mama's cookbook, "From My Kitchen, With Love"

Wednesday, August 24, 2016

"Cool" Oreo Trifle

A friend of mine in NC refers to these tasty treats as "yummies" - Thanks to Anissa for introducing me to this super sweet & simple recipe!! These "cool" oreo trifles (this is my new name for them) are light and satisfying, but look like gourmet desserts. Try them out for yourself - these are definitely crowd pleasers!
And, you will be pleased you didn't spend all day in the kitchen preparing them!
{ Prep Time: 5 mins / Difficulty: Easy / Yields: 6 servings }

Oreo cookies (you will need about 15-20 Oreos - it's probably best to buy an entire package, just in case you or your children end up eating a couple while you're preparing these! I'm just sayin . . . )
1 (16 oz) container of Light Cool Whip (I did not use the entire container)
6-8 containers of sugar free pudding packs

1. In a large ziplock bag, crush about 10-12 Oreos with a wooden spoon (I totally forgot to take notes the last time I made these - so I'm going off of memory here with the measurements - they may be a teensy bit off! Depending on how big your serving dishes are, you may need a few extra.)
2. Place your 6 serving dishes on a platter - I used martini glasses, but feel free to use any fun glasses you have in your kitchen - you may make a little bit of a mess here ;-) Evenly spoon out crushed Oreos into all 6 glasses - you can always crush s'more. Spoon out one pudding pack per glass, then add a couple dollops of cool whip. Top with remaining crushed Oreos. Again, you may have to add more Oreos here.
3. Place in refrigerator until ready to serve. Serve chilled.

Recipe from Anissa Miller

Wednesday, August 17, 2016

Chocolate Oatmeal Cake

{ Prep Time: 15 mins / Baking Time: 35-40 mins / Difficulty: Easy / Yields: 9 servings }

1 1/2 cup quick-cooking oats
1/2 cup butter, softened
1 cup boiling water
1 1/2 cups light brown sugar, packed
2 eggs, lightly beaten
1 tsp pure vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa
pinch of cinnamon
butter flavored cooking spray

1. Preheat oven to 350 degrees. Lightly grease an 8x8" (or a 9x13" pan will work just as well) baking dish with cooking spray; set aside.
2. In a large bowl, mix together the oats, butter and boiling water. Set aside to cool (about 7-10 mins).
3. In a large mixing bowl fitted with the paddle attachment, (a hand mixer will do the trick too if that's all you've got!) beat together the brown sugar, eggs and vanilla. Then add to cooled oat mixture and stir until completely combined.
4. In a small bowl, sift together the flour, baking soda & powder, salt, cocoa and cinnamon. Add to wet ingredients and mix well. Pour the batter into your prepared dish.
5. Bake for 35-40 mins, until a toothpick inserted into the center comes out clean. * I always start with the lowest cooking time, then add time if necessary.* Remove from the oven and cool on a wire rack before serving.

Recipe borrowed from

Wednesday, August 10, 2016

Organic Quinoa

I could eat this stuff every day! And, the best thing about it is that the only ingredient in the quinoa is quinoa (always a good thing, right?!) and you can buy it bulk at Costco! Oh, happy day!
{ Prep Time: 10 mins / Cooking Time: 25 mins / Difficulty: Easy / Yields: 4 servings }

2 cups organic vegetable or chicken stock
1 cup quinoa
1/2 Tbsp extra virgin olive oil
1/3 cup sun dried tomatoes, diced
1/2 large yellow onion, diced
2 garlic cloves, minced
1/3 cup fresh parsley or basil, (or a combination of the two) chopped
kosher salt and ground pepper, to taste

1. In a medium sized saucepan, combine the quinoa and broth and bring to a boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender. Add the sun dried tomatoes to pot, cover and allow them to steam with quinoa for 5 mins. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until the onions soften and become translucent, about 4 mins. Add garlic and saute until fragrant, but not brown. Fluff the steamed quinoa and tomatoes with a fork; add the onion/garlic mixture, pine nuts and herbs. Season with salt and pepper and serve as a side dish. Is great served chilled with a salad too!

Recipe borrowed from Nature's Earthly Choice Organic Quinoa

Wednesday, August 3, 2016

Homemade Chocolate Berry Granola

This is one of my favorite recipes I've made to date...a super delicious treat I couldn't wait to share with all you ktmadeit followers! One thing to remember is you must soak the seeds and nuts for 24 hours before preparing the granola. There's very little work involved once you get started, but this step is mandatory. Not only does it make the seeds & nuts easier to also gives this granola the perfect crunch. (FYI: freeze dried strawberries are delicious and don't have any added sugar. Another great snack in itself!) Enjoy the granola cautiously...this stuff is addictive.
{ Prep Time: 20 mins / Dehydrating time: 24 hours / Difficulty: Intermediate / Yields: 4 cups }

1 cup raw almonds
1 cup raw walnuts
1/2 cup raw pecan halves
1/2 cup raw hazelnuts
1/4 cup raw sunflower seeds
1 Tbsp ground flaxseed
1 3/4 tsp sea salt, divided
1 cup honey
3 Tbsp coconut oil
2 Tbsp raw cacao
1 1/2 Tbsp pure vanilla extract
1 Tbsp cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup dark chocolate chunks or morsels
1/2 cup freeze-dried strawberries

1. Place all the nuts and seeds in a bowl. Add enough water to cover by 1 inch, and stir in the 1 tsp of salt. Cover and let soak for 24 hours. 
2. Drain the nuts and seeds in a colander, and place on a paper towel to absorb the remaining water. Transfer to the bowl of a food processor and pulse the nuts until they're the size of oats.
3. Place the honey, coconut oil, cacao and vanilla in a small saucepan over medium heat until the cacao has dissolved. Add to the food processor with the cinnamon and remaining 3/4 tsp salt. Pulse 2-3 times to combine.
4. Pour the mixture into a bowl and mix in the coconut with a wooden spoon. Turn the mixture onto 2 parchment-covered baking sheets and spread evenly into thin layers.
5. Dehydrate in the oven at 170 degrees. Use a wooden spoon to keep the oven door open a crack to let the moisture out. After 2 hours, carefully stir the granola. Cook for another hour. Then turn the oven off, close the door completely, and dry for one more hour.
6. Transfer the trays to a wire rack and cool completely. Once cooled, stir in the chocolate and strawberries. 

Recipe borrowed from Against All Grain

For more recipes . . .

If you'd like to see more recipes, click on the "older posts" link on the bottom right side of the blog!