Oatmeal Chocolate Chip Cookies and KitchenAid 5-Quart Stand Mixer Giveaway

Growing up there was pretty much just a handful of cookies that we (as in the royal ‘we’ that would pretty much just be ‘me’) would make at home to satisfy the old sweet tooth. No Bake Cookies, Sugar Cookies and Snickerdoodles were all part of the arsenal. But none got as much action as this recipe did in my teenage cookie craving days.

I’m pretty surprised it’s taken me this long to pull this recipe out of the proverbial hat and post on the blog. But in reality, I’ve been giving this recipe the cold shoulder while I’ve been on the search for the ‘perfect’ chocolate chip cookie. You know, the one that makes me weak in the knees, the one that has me reaching for a glass of the coldest mug of dunkable milk.

After making these babies again for the first time in several years, I’m convinced I was looking in all the wrong places, and that like so many things in life, I had the ‘perfect’ formula in front of me all along.

This recipe came from my mom’s friend Annette and was the only chocolate chip cookie I made until the age of about 26 since it was the only chocolate chip cookie recipe I could fathom to exist. Until the afore-mentioned quest led me astray. Until I FINALLY experienced for myself that the grass is not always greener.

Oh jeez. Such vivid memories of me in my mom’s kitchen, packing the brown sugar into a measuring cup straight from the old blue tupperware container with a slice of bread atop to keep the sugar soft. The old, browned cookie sheets that I recently discovered my mom STILL has (I’m pretty sure she still has the blue tupperware too) and the old yellow Oster hand mixer that would barely churn through the dough once the oatmeal was added so that I always ended up mixing with the wooden spoon at the end instead.

The unique thing about this recipe, so far as I can tell, is the instruction to dissolve the baking soda in water before adding it to the mix. I’ve seen a lot of recipes for cookies (thank you Maria) and this is one technique I haven’t seen before. But I always did it because the recipe said so. I think now it must help get a head start on activating the soda. If anyone has insight, please share so I can sleep at night.

My favorite part of the recipe? How chewy and soft these honey childs are thanks to the 4 cups of oatmeal and the crunch of pecans. They’re almost more like what healthified granola bars only wish they could become when they grown up.

All of us are grown up now, including that old hand mixer that’s been replaced with a slick KitchenAid variety, a favorite of my mom’s for mashed potatoes instead of cookies these days.

And now you have your chance to win your own KitchenAid Artisan 5-Quart Stand Mixer thanks to a group of bloggers who think you need to help your kitchen grow up a little as well and put on it’s big girl appliances.

a Rafflecopter giveaway

Contest is available for US Residents only. We will use Rafflecopter to select a winner on 5/20/13 and contact the winner via email. That person will have 48 hours to respond to the email. After 48 hours a new winner will be selected.

Oatmeal Chocolate Chip Cookies

Ingredients

1 tablespoon pure vanilla extract 1 package semi-sweet chocolate chips Instructions

Preheat the oven to 375 degrees F. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well in between additions. Sift the flour and salt together. In a ramekin or small bowl dissolve the baking soda in the hot water and add ? of mixture to creamed mix, alternating with 1 cup of dry ingredients and repeat until . Reduce the mixer speed to low and add the chocolate chips, pecans and quick oats and mix until just combined. Line 2 baking sheets with parchment paper and drop a heaping tablespoon of dough onto the cookie sheet about 2 inches apart from each other. Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled. http://www.foodiecrush.com/2013/05/oatmeal-chocolate-chip-cookies/

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Healthy Oatmeal Chocolate Chip Miracle Cookies

by Averie Sunshine on May 13, 2013

These are without a doubt the healthiest cookies I’ve ever made. And some of the fastest and easiest.

And they’re the most miraculous.

Why are they miraculous? Allow me to rattle off the selling points:

Vegan – No Eggs and No Butter

No Oil

No Flour

No White or Brown Sugar Added

No Added Salt

Gluten-Free and Soy-Free

No Mixer Required – Stir Together in One Bowl in 5 Minutes

Soft, Chewy, Not Cakey, Loaded with Texture

High Fiber

Dense, Rich, and Satisfying

Modest Batch Size – about 15 small cookies

They taste good - I don’t care how healthy something is, if it doesn’t taste good, why bother.

Pretty close to a miracle if you ask me.

I’d been wanting to make a healthier cookie for ages, but the last time I tried by baking bananas into cookies rather than using butter, oil, or eggs, they were cakey, baked flat and thin, and the taste of bananas over-powered everything.

So I put that idea on the shelf for years, literally. Finally, I decided to try again, and this time with success.

They’re such easy, stir-together cookies. Mash a banana, add liquid sweetener and peanut butter, stir in the dry ingredients, and add-ins. In case you’re not a huge fan of bananas, there’s just a very subtle banana taste.

I recommend using conventional peanut butter like Jif or Skippy because they’re thick. I don’t recommend natural or homemade peanut butter, nor almond or sunflower seed butter, because they’re much thinner and likely too runny to sufficiently bind this egg-less, flour-less, gluten-less dough.

The dry ingredients consist of quick-cooking oats and crispy rice cereal. You must use quick cook oats, not whole-rolled, because quick oats are smaller and behave more like flour. Since no actual flour is used, finer ground oats are necessary. Turn your old-fashioned whole-rolled oats into quick oats in 10 seconds in a food processor or Vita-Mix.

I add crispy rice cereal to no-bake bars like Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) and Snickerdoodle Cookie Granola Bars (no-bake, vegan, GF) because it adds texture and it soaks up moisture in the batter. You can’t really taste it and it’s more of a stealth operator.

For the add-ins, I used chocolate chips and a raisin medley, but feel free to use craisins, dried cranberries, apricots, another dried fruit, sliced nuts, white chocolate, butterscotch, or peanut butter chips.

Make sure to chill the dough so the cookies bake up nice and thick. There are no eggs or gluten to give the cookies structure, and therefore, chilling the dough is essential. That said, after being properly chilled, the cookies spread very little while baking so flatten the dough mounds so the cookies cook through evenly.

They’re dense, hearty, thick, exceedingly chewy, and loaded with texture. Between the oats, crispy rice cereal, chocolate chips, and raisins, here’s a real texture party going on.

They’re also soft and moist, and not at all cakey, dry, or crumbly. They remind me a bit of a granola bar, in cookie form, but softer and not as hearty.

The peanut butter adds richness and nuttiness and the combo of peanut butter, bananas, and chocolate is always a win for me.

They aren’t too sweet since just a banana and a bit of liquid sweetener is used, but the raisins and chocolate chips help boost the sweetness level. Before people write saying the suggested liquid sweetener options are a form of sugar; yes, they are. But I’d think brown rice syrup, agave, or honey are healthier alternatives than white or brown sugar. Whenever I post any ‘claims’ related to sugar, I get oodles of passionate comments and to each her own.

It’s hard to believe that something without eggs, butter, oil, flour, or added sugar can still taste like a cookie. But I assure you, they do. I’m just doing my part to try to help you get ready for swimsuit season.

Considering they’re so healthy and miraculous, it’s okay to have seconds. Or thirds.

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These cookies are the healthiest, easiest, and fastest cookies I've ever made. They're Vegan (No Eggs and No Butter); there's No Oil/Flour/White or Brown Sugar/No Added Salt. They're Gluten-Free/Soy-Free and No Mixer Required. They turn out soft, extra chewy, and are loaded with texture. If you're looking for a healthier cookie recipe that still tastes like a cookie, this is the one to try.

Yield: about 15 small cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

about 1/2 cup ripe mashed banana (1 medium/large)

1/3 cup creamy peanut butter (like Jif or Skippy; don' use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny)

1/3 cup liquid sweetener (agave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough)

2 teaspoons vanilla extract

1 1/2 cups quick cook oats (not old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired)

1 cup crispy rice cereal (use certified gluten-free/vegan if desired)

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips (or another favorite baking chip, or omit)

1/2 cup raisins (or another favorite dried fruit, or omit)

In a large mixing bowl, add the banana and mash with a fork.Add the peanut butter, sweetener, vanilla, and stir to combine.Add the oats, crispy rice cereal, cinnamon, baking soda, and stir to incorporate. The dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If it's too wet, add more oats. If it's too dry, add a small squirt more sweetener or more peanut butter.Fold in the chocolate chips (or try cinnamon/white chocolate/peanut butter chips) and the raisins (or try craisins/dried apricots/cranberries/blueberries) and stir to incorporate.Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds halfway, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size">Silpat, parchment, or spray with cooking spray. Place flattened mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool. It's a bit tricky to tell when they're done because they don't spread or flatten much while baking, and because of their tan color. I'd rather underbake and have soft cookies than overbake and have rocks, and since they're vegan, there's no harm. You can always bake for an additional few minutes if you pull them too early. Rotate trays midway though baking. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Chocolate Chip Peanut Butter Oatmeal Cookies

Chocolate Banana and Biscoff Graham Bars

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF)

Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF)

Microwave Blueberry Banana Oat Cakes – Ready in 5  minutes

Soft and Chewy Snickers Chocolate Chip Cookies – My current favorite chocolate chip cookie recipe

Snickerdoodle Cookie Granola Bars (no-bake, vegan, GF)

Raw Vegan Chocolate Chip Cookie Dough Balls (vegan, GF)

Microwave Chocolate Peanut Butter and Oat Snack Bars (no-bake, vegan, GF) – Batch size of 3 bars, ready in 5 minutes

Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free)

Thanks for the entries in the Kitchen Aid 5-Quart Stand Mixer Giveaway!

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Do you have a favorite healthier cookie or snack recipe?

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Start Off St. Paddy's Day With a Bowl of Irish Oatmeal

Recipes for green food, whiskey-infused treats, indulgent potato dishes, and other Irish delights abound, but - believe it or not - I'm most partial to an Irish ingredient with humble, hearty origins: oats. So when we received a shipment of three varieties of the Irish grain, my eyes lit up and my stomach immediately began to grumble. A little simmering and stirring later, I sat down to a hearty bowl of each seasoned with naught but a pinch of salt and a pat of butter to let the true texture and flavor of each variety shine. Keep reading to learn which tin (or bag) is right for your morning routine.

From left to right: McCann's Steel Cut Irish Oatmeal, Kilbeggan Organic Porridge Oatlets, Flahavan's Irish Steel Cut Oatmeal

McCann's Steel Cut Irish Oatmeal

Chances are, if you've had steel-cut oats stateside, McCann's Steel Cut Irish Oatmeal was the variety you tucked into. Chewy, dense, and nutty, I consider them to be a standard-bearer of sorts and regularly turn to their gold-bedecked tin when simmering up my morning pot of oats or to add texture to a big batch of baked oatmeal.

Keep reading for my thoughts on Kilbeggan and Flahavan's oaten offerings.

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Oatmeal Soda Bread

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Blueberry Oatmeal Bread and Friday Faves

There I was, standing at the kitchen counter with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I had only a day left before my opportunity would be gone. My opportunity to make banana bread.

Heeeeyyyy-yo. Guess what? That day passed. It seems like it more often than not does! Passed like two star crossed lovers on a moonlit night, as in me and my Chocolate Chip Banana Bread.  Yes, I like it that much. Love, even.

But with the promise of quick bread still in her heart, Smudge wouldn’t relent with the request to bake. So I went back through my recipe archives and remembered I hadn’t shared this goodie with you yet. So wala, here she blows.

I present, another quickbread crush: Oatmeal Blueberry Bread, a somewhat healthier version of blueberry muffins thanks to the addition of oatmeal and my favorite, greek yogurt.

The mini exploding bursts of blueberries are the choicest part, which means fresh blueberries are a must in this recipe. No, not frozen. And definitely not canned. Fresh baby, all the way. Turst me, you’ll taste the difference at first bite. And if you still have a hankering for banana bread, you could surely add a smashed one to this recipe and I bet it would taste just great.

**And now for a quick survey.**

I’m making some tweaks to the FoodieCrush bloggity blog and would really appreciate your opinion, since you guys are the reasons I’m here, you know?

So here is the question. You know I love featuring blogger’s recipe photos with links to their recipes. Would you:

a) Prefer to see the photos of delicious recipes singly within the post as I highlight them now

or

b) See the photos within the framework of a slideshow that would link to each blogger’s recipe?

Thanks guys for your comments. I really, really appreciate your input!

Let’s get to some Friday Faves. Happy weekend mi amigos!

1. Two weeks ago I had the opportunity to speak with Maria, Abby and Cindy about creating ebooks at the Build Your Blog Conference  presented my Six Sisters Stuff. So many great ideas in one day. If you weren’t able to attend, they’re offering a taped version of the sessions. Thanks for having me sistas!

 

2. Speaking about speaking, Lenny and Denise were presenters with me at Mixed Conference and taught us all about the secret tips and tricks for becoming a burgeoning blogging videographer. Here’s the nuts and bolts of their presentation.

3. Brilliant. Fricking brilliant when you just need a little flavor booster. See more from Kristina.

4. If you follow my Friday Faves you’ve heard me lament—more than once, more than twice, like 584 times—about my search for finding the best email application. I’ve used Outlook Express, Entourage, MacMail, Sparrow, Postbox and Gmail. I’ve sort of come full circle again and am back with Mail, the app that comes with the operating system for any Mac. Since they’re young, fresh and up on the latest of the greatest, I asked my students what they use for email and how they keep their emails organized. Thanks to student Jared, I learned some great tips on how to power up my Mail.app organization skills with smart boxes. People, I’m on my way to a zero inbox. Three cheers to letting this topic die a victorious death.

5. Feeling a little photoshop challenged? Well, clear your schedule because today is the last day of CreativeLive’s Photoshop Week, seminars from 12 authorities in the digital world teaching 40 courses to make you a PSD whiz kid.

6. Holy crap. Seriously Shawnda? Your Eggs Benedict Con Queso is solid. Solidly stellar.

7. Last week I visited the new Adobe Training Center and let me tell you, if I ever had to go back to work for someone again I would value the environment I work in as important a benefit as health insurance or a 401K. And Adobe offers an amazing environment in spades. I was there to hear Danielle LaPorte talk about life, desire maps, her new book Fire Starter Sessions—which I’m totally digging—and how to be the creator of your reality.

I’m not one for self-help schmack, it’s just not my deal. But Danielle talks the way we do, friend to friend, easy breezy and isn’t like one of those schmucks you feel are just trying to sell you something. Far from it—she’s preaching her gospel. If you don’t know her, check her out. You, and your business, just might grow from it. “If you want to know who you are, look at what you want.” -Danielle LaPorte

8. So honored one of my recipes was Stefanie’s husband’s birthday dinner request.

9. Let’s see. It’s March 1. I kept my Christmas tree up ‘til January 23, but I think it just might be time to swap out my Facebook header from Valentines Day. This social media sizing cheat sheet will help (via @eathlelove) and customizing a few tabs using #5 on this Friday Faves list.

10. Tweet of the week: “I’m a recovering over-sharer & you can be too. While tempting to tweet about every emotion you have; some things are best kept to oneself.” — @amrecker

Also, the Muy Bueno Cookbook giveaway is almost over, enter before its done. Happy weekend!

Related Recipes
Chocolate Chip Banana Bread 
5 Blueberry Muffinesque Recipes
Lemon Almond Poppyseed Muffin

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.

Tagged as: baking and breads, blueberries, blueberry, bread, breakfast, craving, Friday Faves, recipe

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Fruity Oatmeal

"I never liked oatmeal until my mom found this wonderful combination of uncooked oats and fresh fruit," shares teenager Sarah Hunt of Everett, Washington. "Now I often make it myself for breakfast or an after-school snack."

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Savory Sight: Oatmeal, Chocolate, and Candied Orange Peel Cookies

Incorporate a new flavor into a familiar treat like BakeRunLive does with candied orange peel in oatmeal-chocolate cookies.

Chewy oatmeal cookies, loaded with chocolate and homemade candied orange peel.

For the recipe, check out her blog, then be sure to share your food photos in the YumSugar Community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Link Time: Make Breakfast Fun With Oatmeal Chocolate Bars

• Make breakfast fun with oatmeal chocolate chip breakfast bars - Big Girls Small Kitchen
• Watch Coca-Cola's first antiobesity commercial - Grub Street New York
• Embrace the Jewish deli trend with homemade rye salmon cakes - Tasting Table
• 10 hot dogs worth traveling for - Zagat
• This toaster makes the world's cutest toast - HuffPost Taste
• Watch a clip of The Taste, Anthony Bourdain and Nigella Lawson's new show - Eater
• Are Subway customers victims of false advertising? - Delish

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Oatmeal Enthusiasts: Try 6 Tips For a Better Bowl

Oatmeal may never have the magnetic allure of luscious chocolate cake or breakfast brethren like lofty dutch babies or loaded breakfast burritos. Still, one need not resign to a bland or gloppy bowl: I start almost every day with a bowl full to the brim and have yet to grow bored. Here are a few tips that are too good not to share.

1. Don't forget the salt: While the instructions on the tub of oats might imply that salt is optional, quite frankly it's not. Your bowl of oatmeal shouldn't taste salty (unless, of course, you're trying a savory iteration, like the one below), but adding a hefty pinch will help enhance flavors whether nutty, sweet, or creamy. Just make sure to season to taste after it's done cooking; if you add it at the start, the oats will release less of their starch, and the resulting texture won't be as creamy.
2. Skip instant oats: These flaky par-cooked fragments might simmer up quicker, but with a catch: the resulting bowl of oatmeal will be reminiscent of wallpaper paste. Instead, try rolled (old-fashioned) oats or steel-cut groats. Not only are these options more toothsome and robustly flavored, they'll stave off hunger longer.
3. Swap out water for other liquids: Boost flavor by experimenting with other liquids. For a creamier bowl, try milk or nondairy alternatives like almond or soy milk. For zestier flavor, replace up to half of the water with juices like pomegranate or orange.

Keep reading for three more tips.

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Wholesome Dessert: Oatmeal- and Brown-Sugar-Stuffed Apples

With holiday overindulgence still in the not-too-distant past, satisfy your sweet tooth with a lighter, more wholesome dessert: brown-sugar- and oatmeal-stuffed baked apples.

These apples - stuffed with fiber-packed oats, honey, and a hint of brown sugar and cinnamon - are ideal when you're craving a sugary end to your meal or a long day. Bonus: when baked up in the oven, these spice-scented fruits are sure to add another layer of coziness to your home during frigid Winter months. For the recipe, read on.

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Oatmeal Chocolate Chip Banana Pancakes (Gluten-Free and Vegan!)

Looking for a healthy change of pace in your breakfast routine? These Oatmeal Chocolate Chip Banana Pancakes submitted by Monique of Ambitious Kitchen are just the ticket. Packed with healthy oats, and bananas, and sprinkled with a few chocolate chips, they are sure to set your day on the right track.

I was curious how they would work with no flour involved, but the batter blended into a smooth consistency. The texture is more dense and moist than a flour-based pancake, but we found them hearty and filling, and full of flavor. After a few bites, I began thinking of different tasty combinations using the banana/oatmeal batter base. Warm spices would add a nice touch, as well as chopped walnuts or pecans. Or what about a coconut-and-lime combination? That sounds like the perfect tropical twist to accompany the banana. I think this recipe lends itself well to experimenting, and is certainly a great option for all of those eating gluten-free (make sure you use gluten-free oats!) or vegan.

Let me show you how easy they are.

You’ll need a blender, and a short list of ingredients: ripe bananas, unsweetened vanilla almond milk, old-fashioned rolled oats, baking powder, salt, and chocolate chips. Of course, don’t forget your favorite pancake toppings. Monique suggests peanut butter! She sounds like a smart lady.

Begin by adding the banana and vanilla milk to a blender, and blend until smooth.

Next, in go the oats, baking powder, and salt. If you want to add any spices (cinnamon would be mighty nice), now would be the time to do it.

Blend until combined, then let sit for a few minutes until the batter thickens up. If it gets too thick, add a bit more almond milk, a little at a time.

While you wait for the batter to thicken up, using cooking spray, olive oil, or butter, lightly coat your preferred pancake cooking surface, and heat over medium. A nonstick skillet or griddle is always nice.

Once skillet is ready, drop batter by 1/4 cupfuls onto surface. Gently spread with a spoon if needed.

Sprinkle some chocolate chips on each pancake. Watch for bubbles to appear (about 2 minutes), then flip pancakes.

Cook until golden brown (about another 2 minutes). Repeat until all batter is used, adding more cooking spray, oil, or butter as needed.

Top with your favorite pancake partner, and dig in. We added a major drizzling of honey to ours, which was lovely, but I’m thinking of trying peanut butter the next time around.

Thanks Monique for sharing this new option for enjoying pancakes. Visit her blog, Ambitious Kitchen, for more of her recipes. She describes herself as someone passionate about pancakes, and I can definitely see why. I know I have many gluten-free friends that will be happy to try this recipe, too.

Easy, delicious banana pancakes that are made in a blender with only 6 ingredients total! Plus they just happen to be vegan and gluten-free!

In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, about 1 minute. Set aside to thicken up. After a few minutes, check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of almond milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray.

Top with peanut butter, maple syrup, fruit, or chocolate chips.

2  Medium Ripe Bananas, Cut Into Chunks¾ cups Unsweetened Vanilla Almond Milk1 cup Old-fashioned Rolled Oats (gluten-free If Desired)1-½ teaspoon Baking Powder¼ teaspoons Salt2 Tablespoons (Heaping) Chocolate Chips, Vegan If You Prefer

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

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