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A Love Letter to My Daughter and Her Friends, and Peanut Butter Heart Cookies

February 14, 2021 by chrissy@mythankfultable.com

Dear Every Girl My Daughter’s Age, including her Friends and Herself:

I feel like there are some things you need to hear and I mean HEAR. Like, in your soul and REMEMBER. Because, this world is crazy, and sometimes ugly. It shoves images and expectations at you, and even though it is a new age and there are so many more opportunities and glass ceilings are shattering…there is still some rampant crappola the world is sending your way.

You are perfection. You aren’t perfect and that is OK. No one is. But you, and all you are, is exactly who and what you were supposed to be. Glorious and resplendent in all of your ways. Every smile, every laugh, every brilliant thing that comes out of your mouth (and even the not so brilliant things) make you you. And wow, is the world lucky to have you.
You may not love your body. But start now. She’s been with you so far, and if you realize it early enough, she is your champion. She will get you to places and do things you haven’t thought of yet. Your body, whatever size, whatever shape, is perfection. Don’t let it define where you belong in this world. You belong. Period. Please don’t waste one more second listening to a culture that wants you hating on yourself. It’s a tragedy.
Your mind is amazing. You are SMART. Your opinions matter. Your thoughts matter. Your creative ideas matter. Your decisions matter. For those of you who think bigger than the space your body takes up, keep being bigger. If they are worthy of you, they will get you and love it about you.
Your heart is bigger and stronger than you imagine. You may have navigated the hard things already. You may not have had any bumps in the road. Life will teach you lessons and one of them, amazingly enough, is that YOUR HEART IS STRONGER than you know. It will survive. You will survive. You will be better for it.
And lastly, no Mom on this earth, whether it be your biological one or adopted one or grafted in one or decided one along the way would ever, ever want you to settle. In any capacity. Do not sell yourself short. Do not accept a “less than” when you are worthy of so much more. You deserve to be successful, loved, and cherished in every capacity. Especially by yourself.

This is my abbreviated and not all inclusive Valentine’s wish for you, but for today, it will have to do.

All the love my heart can hold,

Chrissy (Mom)

(OK, and then there are these cookies. Which are little peanut butter puffs which then have a chocolate candy smooshed in when done baking. 🙂 Listen, every blog can’t be emotional, and every blog can’t be about the recipe. I recommend this cookie if you have a peanut butter lover in your life. Because they are amazing.)

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Peanut Butter Heart Cookies

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This recipe is originally from www.sallysbakingaddiction.com This recipe makes a light, pillowy soft dough that gets refrigerated for up to a day, and then topped with a chocolate heart of your choice. I used two different types of candies for this, a solid chocolate heart, and a peanut butter filled heart. It is hard to tell which were enjoyed more, because they both disappeared rather quickly! This recipe yields 2 dozen cookies.

Author: chrissy@mythankfultable.com

Ingredients

· 1 stick (½ cup) Butter (room temperature)

· 1 Large Egg

· ¾ Cup Peanut Butter

· 1 Teaspoon Vanilla Extract

· ½ Cup White Sugar

· ½ Cup Packed Dark Brown Sugar

· ½ Teaspoon Baking Soda

· ¼ Teaspoon Salt

· 1 ¼ Cups Flour

· Chocolate Heart Candies (Dove, Lindt, Reese’s all work)

Instructions

1. In a bowl, combine flour, salt, and baking soda together.

2. Using a mixer with a paddle attachment beat butter until fluffy. Add sugars and cream together until smooth.

3. Add in peanut butter, egg, and vanilla extract. Combine until smooth, scraping down the sides of the bowl as needed.

4. Add the combined dry ingredients to the wet ingredients slowly on a lower speed.

5. Roll out dough into balls using a cookie scoop or tablespoon measure and chill. OR Chill dough as a whole for at least half an hour up to a day. The longer you chill, you may need to let the dough sit for a little bit before rolling out into balls. *this is why I roll them before I chill them

6. Preheat oven to 325 degrees. Prepare baking sheets with parchment paper or silicone mats.

7. Place dough balls evenly spaced on cookie sheet and bake for 10-12 minutes.

8. Allow cookies to cook for a few minutes, then press chocolate candy into each cookie.

9. Allow cookies to cool completely, unless the idea of a melty chocolate heart is your thing (it’s my thing).

10. Cookies stay fresh in an air-tight container for up to a week. They won’t last that long. 😉

Cinnamon Swirl Bread

January 2, 2021 by chrissy@mythankfultable.com

I must confess, I am the only American who did not embrace a sourdough starter during this pandemic. Don’t get me wrong, I can and do make my own kombucha, I am all about sourcing local ingredients and making things from scratch. (I learned this from my ex, before I met the father of my children, I had never made a cake that didn’t come from a box.) However, in the midst of all that has been going on in the world, I just couldn’t wrap my head around the nurturing of a starter. So, we were a non-homemade bread household…sigh. (Let’s be honest if that was the worst thing in the last nine months? there needs to be a paradigm shift).

In one of my favorite podcasts, the last question the host asks each guest is, “What is saving your life right now.” The response can be anything from something serious to something silly. My response, would be bread. Yes the scale reflects this but darn it, bread has made me happy. I have been buying artisanal bread at my grocery store. Hello toast. Hello grilled cheese. Hello pretty sandwiches for breakfast and lunch. Bread has been a beautiful part of every day. I am not sorry.

This bread, however, I did make all by myself. It did not require a starter, it made two perfect loaves (I realize I do not have proper bread pans with the exception of those disposable ones), and it was pretty simple. My kitchenmaid is showing signs of wear, so I switched over from the dough hook to hand kneading and that was therapeutic as well.

It is winter in New England, and even though we haven’t had too much snow yet, the cold has arrived for sure. So for me the idea of setting my oven to a warm temperature, making sure there is an environment where my baby bread can double in size, and slicing into a freshly baked loaf all have an allure. I am not really a fan of cinnamon raisin bread, but straight up cinnamon bread is beautiful.

Because of the timing, I also used the remainder of the bread to make my Christmas morning casserole (overnight French toast with blueberries and cream cheese). I think it was extra special this year, using my own cinnamon bread. And hey, if we didn’t need Christmas morning to be a little more special this year (for those of use who celebrate), when would we? I also believe in the sharing of baked goods, which has made this school year so weird. No Friday morning breakfasts, no cookies to bring to the lunchroom, no cinnamon rolls for PD days. I am like a wandering baker. This recipe makes two beautiful loaves, so get to baking and gift someone the other loaf. It will be good for both the receiver and the giver. I promise.

In these crazy times when we are doing our best to make the world safe and do good things, why not make cinnamon bread? You’d be surprised how comforting it is for the soul. Then, if you are like me, go take a big long walk so your clothes still fit. (Insert praying hands emoji here).

As always, I hope you enjoy this recipe, which I straight up took from Taste of Home (credit is given in the recipe link) and thank you for coming to the table.

love,

Chrissy

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Cinnamon Swirl Bread

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The original recipe for this bread is from Taste of Home. I changed the directions only in using more cinnamon in the mix. It is a simple, flavorful bread recipe with a delightful cinnamon swirl. It’s one of those recipes that will be baked again and again.

Author: Taste of Home

Ingredients

Scale

2 Packages of Active Dry Yeast
1/3 Cup Warm Water (110*)
1 Cup Warm Milk (110*)
1 Cup of Sugar, divided
2 Large Eggs, room temperature
6 Tablespoons Butter, softened
1 1/2 Teaspoons Salt
5 1/2–6 Cups of Flour
4 Tablespoons Cinnamon

Instructions

In a large bowl, dissolve yeast in warm water (I usually mix in a few tablespoons of sugar to bloom the yeast).
Add milk, 1/2 Cup Sugar, Eggs, Butter, Salt, and 3 Cups of Flour. Stir in enough of the remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic. (6-8 minutes). Place in a greased bowl, turning once to oil the surface of the dough. Cover, set to rise in a warm place until it is doubled in size (one hour).
Mix Cinnamon and remaining sugar. Punch down dough and divided into two parts. Roll each portion into a rectangle measuring approximately 8 x 18 inches.
Sprinkle Sugar/Cinnamon mixture within 1/2 inch of the edge.
Roll up each dough jelly roll/cinnamon roll style, starting at the short edge and pinch to seal.
Place each roll of dough into a greased loaf pan, seam side down.
Cover breads with damp kitchen towels and set to rise in a warm spot. (1 1/2 hours) until doubled in size.
Preheat oven to 350*
Bake breads until golden brown 30-35 minutes.
Remove from pans to wire racks to cool.

Chicken and Dumplings

March 21, 2018 by chrissy@mythankfultable.com

Chicken and Dumplings

Wait, what? Another round of snow? My calendar says it is officially Spring. Oh well, welcome to life in New England. Better make some comfort food for supper!

Chicken and Dumplings is one of those dishes that screams out “Comfort Food!” It is a combination of chunks of chicken and sautéed vegetables served in a broth that has been slightly thickened by square pillows of dough.

The dumplings in and of themselves are a wonder. Quickly mixed and rolled out, the dough is cut into squares and actually cooks in the broth. This creates two things: The broth is thickened and the dumplings take on the broth flavor as they cook.

Chicken and Dumplings

Now, if you do not like doughy things (and are we friends if you don’t?), this may not be the recipe for you. Dumplings are soft thicker noodles. They are tender and have an entirely different texture which contradicts the protein of the chicken and the tooth of the mostly cooked carrots.

Now the chicken. I use tenderloin or tenders, because it is easier. I left mine whole. You can chunk yours up if you want. I wanted easy. Leaving them as is, was easy. That is why you give your eaters forks and knives. They can cut up their own chicken. (I crack myself up).

While this type of meal may not be a regular on our rotation, I think because it isn’t, my family enjoyed it immensely. It is definitely a comfort food for cold winter nights. It is even better the next day, as the dumplings continue to soak up the broth and get bigger and more tender.

The dumplings are the hardest part in that you have to mix and roll out the dough. Technically this can be accomplished in the time you would order, drive through, pay, and pick up your fast food. I’m not joking. Mix, roll, cut.

So, it isn’t like you are giving up a night for this meal. It actually comes together much faster than you would imagine, and you can pat yourself on the back and give yourself a hug for doing something so cool as making your own dumplings. You go thankful table maker, you.

In a world where a little bit of comfort served in a bowl is a small but big gift, I am thankful I could share this recipe with you.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

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Chicken and Dumplings

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Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Pounds Chicken Tenders
1 Cup Chopped Carrots
1/2 Cup Chopped Onions
24 Ounces of Chicken Broth
1 Package frozen Peas

Dumplings:

2 Cups AP Flour
3/4 Teaspoon Baking Powder
3 Tablespoons Butter
1/2 Teaspoon Salt
1 Cup Milk

Instructions

In a large pan, saute onions and carrots in a little bit of oil. Sauce until soft.
Remove vegetables and add chicken tenders, cooking until golden brown.
Add carrots, onions, and peas to the pan, add chicken broth and simmer.
In a bowl, combine ingredients for dumplings until combined.
Turn out dumpling dough onto a floured surface and roll until 1/4″ thickness.
Slice dough into 2X2″ squares or larger/smaller if desired.
When broth is simmering, slowly add dumplings to the pan, turning to make sure cooked.
Allow dumplings to cook for approx. ten minutes, serve.

On Finding the Light, and Pepperoni Skillet Pizza Dip

February 17, 2018 by chrissy@mythankfultable.com

My son made it to States. We are newbies to the wrestling world in that, this love started his sophomore year.

Some people on the team have wrestled since kindergarten, some of the kids at this competition come from long lines of wrestlers and dads who coached youth programs.

It is an amazing, taxing, hard to watch (sometimes) sport. It is not for the meek, and they make two minutes seem like two hours. Endurance, stamina, all of that. Even better though, I have seen strong, tough young men help each other up, chat before they take their spots on the mat, and shake hands with opposing coaches, win or lose. It’s pretty spectacular. It is a gift to watch my children as athletes. It is a greater gift to watch talented athletes who are also great human beings.

Back to States. We got to the hotel late, I checked into my room and promptly crashed as all good moms do.

But this morning I woke up to a ray of light in the room darkening curtains, can see the dust motes shimmering, can hear my daughter breathing softly, and so I write.

The last year of our lives has been difficult. A year ago some pretty ugly things surfaced and not only did I need to face some things as a parent, my children had to face some things that made them grow up quickly.

As a mom, you want the world to be perfect and your children to be healthy and happy. It isn’t an easy task on a regular day, but this year it seemed an overwhelming uphill battle. I am a life-is-blessed-search-for-the-blessing- girl and I am not going to lie, since December it has been a dark place.

On a regular basis when things seem tougher than normal, I kick into what I call “Chrissy Kick Ass Mode” (sorry if I offend but that’s what I call it). Where I buck up and put on my big girl panties and do my job. I’ve still kicked into that mode, but like a battery that is dying, sometimes the turn over is slow and sounds bad too.

The hard part about grief, and also joy, is when it takes us by surprise.

When your son makes it to States and you go to text someone, and that person isn’t there anymore. Or you realize that this is the first February vacation that doesn’t include a drop off or a pick up, or an argument about going, or any of the hard stuff you are used to. It isn’t liberating like you’d expect. It’s just plain …sad and weird.

But the joy part, the deep love part, the part that makes you see the light in the darkness part, is why we wake up and do our job and make it to States. We do the thing that gets us there. We do. Verb-and-Noun-Do. We search for the light.

Because the light makes it worth it.

I have been told that if you can get through all of the “Firsts” it gets easier. Having lost my own Dad, I can say it gets different, or you get tougher, but easier is a relative term.

Maybe we just get stronger, and the lifting gets lighter as a result. As a mom watching your kids go through the “firsts,” it is so much harder.

Some things, I can not fix. I can make it better, but the fixing is the work; and the work, we have to do ourselves.

I can shine the light. I can hold up the light. I can make the journey brighter. But, they have to find it.

I am not a wrestler, I could never be a wrestler, it is hard work. I am happy to take my place on the treadmill or bike path and WALK. I’m not lazy, but I don’t feel compelled at all to push like my son and his teammates push on the mats.

This is what my sports mom space looks like

My Sports Mom Pose

However, I am seeing, I need to push harder, do the work, find the light, in every moment. Be the inner wrestler I need to be, to be the mom I want to be, to be the daughter I want to be, to be the friend I want to be, to be the teacher I want to be, to be the blogger I want to be, to be the Chrissy I want to be. Because, when we push, we make States. Even if we don’t win States, we get there. I want to get there, my “States” in life.

There is no proper way to segue into Skillet Pepperoni Pizza dip. It is just this awesome recipe I made for the Super Bowl. Except, in a way, the Super Bowl of life aligns with this post. It takes a lot of hard work to get there, oh, and a team. So yeah, here we go. We are a team and we work hard. Boom. Now make this dip.

Pizza dip requires purchasing pre-made pizza dough in the deli section of your store. You can make your own, but this is about making your life easier. Buy two balls of dough, this recipe-be-banging.

Tie the dough into knots and line an oiled skillet. You can use a baking pan if you don’t have a skillet and it will still be amazing.

Mix cream cheese, ricotta, mozzarella, parmesan, red pepper flakes, garlic, and make a magical dip.

Line the pan with the knots, line the knots with pepperoni, scoop the dip in the middle. Brush the dough with olive oil and fresh crushed garlic and more cheese if you want. Then stick that gloriousness in the oven and bake until the dough is golden and the cheese is bubbly.

You can serve this with sauce or without it. It will disappear and you will have no left overs. It is that good.

In life, for me anyway, making the dip and serving the dip is part of the work but also part of the joy. Writing about it is also part of the joy.

I realized today, that a-year-ago-Chrissy would have never taken a chance to start a blog. She would have never thought she could. But she did. See? The Joy part can surprise us too.

I’m not going to lie, the next batch of recipes are not low cal but in the pushing part on my end, they will be getting healthier, because that’s my next step too. Don’t fear, my biscotti love is still going strong. You can pry my biscotti from my clenched up exercising hands.

Pepperoni Pizza Skillet Dip

This could be the heavy hitter for the calories and indulgence scale but for all that is decent and holy you need to make this dip. Because, it is the type of recipe you make and your kids stand around it saying “This is amazing.”

And every momma needs to hear that, especially the momma bears who want their kids to have joy and find the light, every day, too.

Much love readers. You’ve got this day. Find the light.

I hope you enjoy this recipe and as always, thank you for coming to the table.

Chrissy

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Pepperoni Skillet Pizza Dip

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AMAZING Pepperoni and garlic knots with a bubbly, cheesey dip baked to golden perfection. You will be a highly revered party attender if this is your contribution to the table.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 packages pre-made pizza dough (I purchase mine in the deli section of the grocery store near the pizza shop part)
4 Ounces of Cream Cheese (1/2 block)
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
1 Cup Ricotta
1 teaspoon-tablespoon (you control the heat) of red pepper flakes
1 Tablespoon crushed Garlic
1/2 Cup Butter, melted
1 Cup sliced Pepperoni
Fresh basil, cut into thin ribbons

Instructions

Preheat oven to 350*
Take dough out of package and let sit to rise, then cut into strips, tie off into knots.
In a pre-oiled skillet or baking pan, line dough knots around the perimeter. Allow to sit somewhere warm while you mix the dip.
In a bowl, mix cheeses, some of crushed garlic, red pepper flakes, salt and pepper to taste, mix thoroughly. (You should sample it. Just saying).
Line dough ring of knots with sliced pepperoni to create a pepperoni border/bowl.
Spoon filling into center of pan.
Add remaining garlic to melted butter and combine. Brush over dough knots. If you want to add additional shredded cheese on top of garlic knots, do so!
Bake at 350* for 30 – 35 minutes, until dough is golden and the inner cheese dip is melted and bubbly.
Sprinkle basil on top of finished dip.
Serve with marinara sauce if desired