Thursday, April 23, 2015

Lemon Crumb Squares


I don't know what it is lately, but I have been craving anything and everything lemon lately!
Especially a nice glass of iced lemonade after a day of work...ahhh!
It's a good thing that I have a ton of ideas for using lemons, because I am wanting to bake something up every chance I can get! 
I have been experimenting, and let's be honest - quite a few were flops.
They weren't bad, just not good enough to share!
These I decided to create so I could use up the remaining sweetened condensed milk that I had after making up another batch of Honey Walnut Shrimp for the hubs. 
I really like a good, strong lemon flavor, so adjust as necessary for your liking. I also ended up using two (yes, really) cans of sweetened condensed milk because just one didn't look enough like enough lemon creme for the bars. 
You could use one just fine and just cut the amount of lemon juice and eggs in half. 
These were best chilled. At least I thought so. 
The flavor comes through a lot better than when they were cold, rather than at room temperature. 
I baked these in a 9x9 inch baking pan, but 8x8 would work just as well, making them a bit thicket yet. 
I cut the pan into 9 squares. 


Lemon Crumb Bars

by Emily Chhouy
Prep Time: 10 min
Cook Time: 30 min
Ingredients (9 squares)
    For the Crust/Topping
    • 1 cup flour
    • 1 1/2 cups rolled oats
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 3/4 cup butter, melted
    • 1 teaspoon vanilla
    For the Lemon Filling
    • 3/4 cup lemon juice
    • zest of one lemon
    • 2-14oz cans sweetened condensed milk
    • 4 egg yolks (large)
    Instructions
    Preheat oven to 350 degrees
    For the Crust/Topping
    Combine the flour, oats, sugars, salt and baking soda together.
    Add the melted butter and vanilla; stir until all is moistened.
    Press half of the mixture into the bottom of a greased 8x8 or 9x9 baking dish.
    Bake for 10-12 minutes then set aside while preparing the filling.
    For the Filling
    Beat the egg yolks in a mixing bowl.
    Add the lemon juice and zest.
    Whisk in the sweetened condensed milk until it is well combined.
    Pour the filling onto the baked crust.
    Crumble the remaining oat mixture over the top of the filling.
    Return to the oven and bake for 20-25 minutes, or until the top is golden brown.
    Allow to cool to room temperature - then chill in the refrigerator before cutting into squares.
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    Tuesday, April 21, 2015

    Chicken & Broccoli Stuffed Shells


    I've been making more of a conscious effort to incorporate vegetables into our daily meals.
    It isn't easy.
    We aren't ones to just have a side of steamed broccoli along with our meal.
    I know my lack of loving vegetables (I do love corn, but my daughter's doctor was quick to remind me that corn is indeed a starch and not a vegetable).
    Umm...I always thought it was a vegetable. 
    I assume that means potatoes aren't veggies either? 
    Where do they belong on the food pyramid?
    Or is myplate now?
    I've confused myself now.
    However, I am really trying for my own sake, and that of my daughter (so she will be more likely to try them) to add veggies into our dinner routine.
    This was my first new experiment with broccoli.
    It's true.
    I've only ever made the tree-like green whenever I make beef and broccoli. (Recipes here and here)
    For some reason, I don't think those count. 


    Anywho, I picked up some jumbo shells while grocery shopping and figured I would stuff them with something. 
    I do like spinach, chicken & pesto in my shells (which I just realized I have never shared my recipe!!! I am in shock with myself right now). 
    So I figured I would try substituting it with a different vegetable, blah blah blah...and I ended up with these fancy little shells.
    And guess what?
    They were pretty darn tasty!
    The recipe makes 20 shells, so it was more than enough for the hubs and me...shocker...our daughter refused to try any...
    We each had lunch for the next day...and me the day after that.

    I used chicken breasts, boiled them and then shredded it as I do with a lot of chicken recipes, 
    I did steam the broccoli and pulled most of the broccoli off of the stems, just because I didn't want them to be to hard in the shells and take away from the goodness. If that even makes sense. In my head it does...
    I used a combo of mozzarella and cheddar cheeses, and even Parmesan. You can get wild and do all kinds of things.
    I wasn't going to add tomato sauce, but the baking dish just looked bare and I figured, what the heck?
    So that is why there is pasta sauce. Which, adds more flavor!

    Sneak those veggies in. I'm not a huge broccoli fan, but you hardly notice they are there in this recipe. 
    A total win in my book!
    I made garlic toast, to go along with this also. 
    That is my daughter's favorite.
    And yes, that is all she ate.
    Don't judge.
    Chicken & Broccoli Stuffed Shells

    by Emily Chhouy
    Prep Time: 15 min
    Cook Time: 30-40 min
    Ingredients (20 jumbo shells)
    • 3 chicken breasts, cooked and shredded (about 2 cups)
    • 1 cup broccoli, steamed and chopped
    • 20 jumbo pasta shells, cooked and set aside
    • 1-16oz jar Alfredo sauce
    • 1/2 cup shredded Parmesan cheese
    • 1/2 cup shredded mozzarella cheese
    • 1/2 cup shredded cheddar cheese
    • 1 teaspoon red pepper flakes
    • 1 teaspoon garlic salt
    • 1 jar spaghetti sauce
    Instructions
    Preheat oven to 350 degrees.
    Spray a 9x13 baking dish with non-stick spray.
    Spread the spaghetti sauce evenly in the bottom of the dish.
    In a large bowl, combine the chicken and broccoli.
    Add the Alfredo sauce and three cheeses.
    Combine.
    Stir in the crushed red pepper flakes and garlic salt.
    Using a cookie scoop or spoons, fill each shell and place into the prepared baking dish.
    Sprinkle the tops of each shell with additional Parmesan cheese, if desired.
    Cover with aluminum foil and bake for 30 minutes.
    Remove the foil and continue baking for 5-10 minutes, or until the cheeses start to bubble and brown a bit on top.
    Remove and let set for about 5 minutes to let the filling set up.
    Serve with the sauce spooned over, if desired.
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    Wednesday, April 15, 2015

    Old-Fashioned Sugar Cookies


    Now that I work out of the house again, days when I am home have been spent frantically cleaning, purging (seriously, does stuff just breed overnight or something?) and organizing.
    But, this last Monday was a different story.
    The hubs had to work. 
    The child was at school.
    It was about 11 o'clock and laundry was in full swing.
    The floors had all been steam mopped.
    The DVR was all caught up.
    My binge-watching on Netflix (Gilmore Girls) is complete.
    Okay, so maybe I waste my time doing about a billion other things I now realize when I write it out...

    You get the picture, though. Right?


    Well since I was in between loads of laundry, I decided I had time to whip up something casually in the kitchen like the good ol' days of daycare nap time.
    I wanted to try something new. 
    However, I was craving cookies.
    So, I pulled out some trusty recipe cards and found this gem:


    That's my Grandma's beautiful handwriting. I miss her dearly. 
    She's the one who taught me that love comes from the kitchen. 

    It wasn't labeled with a title, but I knew it had to be a sugar cookie from the ingredient list.
    I figured I had nothing to lose but time, so I gave it a whirl.
    I did make a few modifications (the rest of the directions/frosting recipe is on the back, which I didn't think to take a picture of).

    And I came out with a cookie that isn't too sweet.
    Not chewy.
    Has good flavor.
    A bit harder or firmer than the cut-out cookies I typically make. 
    It's a thick cookie and kind of reminds me of a shortbread.
    If really sweet isn't your thing, this is definitely a great cookie for you!
    You can chill the dough, which is what the recipe says to do, but I just went for it and made balls with the dough. It is firm and really easy to work with, so I didn't have any problems.
    They also didn't spread hardly any at all.
    So how you put them on your cookie sheet will be how they look when they come out.

    The recipe is a sour cream frosting and is really, very good! You can color it easily, of course. 
    I didn't, as you can see. 
    Or put on any sprinkles which my daughter looked at me like I was alien for not adding.
    If you want it a bit sweeter, a typical buttercream frosting recipe I think would be wonderful on these!

    To divide my dough, I used 1/4 C measuring cup, then broke the dough into two equal pieces, placing the torn side down on the sheet. Then I pressed the flat bottom of a glass into the cookie to flatten it out *dip the bottom of the glass into sugar first to prevent the dough from sticking*



    I ended up with 4 dozen (48) cookies from this recipe.
    I boxed them up and told the hubs to take them to work the next day.
    He forgot.
    Then I realized...duh! I work with people again!! (Well, grown-up people who don't just want hot dogs, mac-n-cheese and Popsicles).
    So my work got to be my guinea pigs and eat them.
    All. 
    They were all gone before the end of the school day.

    Old-Fashioned Sugar Cookies

    by Emily Chhouy
    Prep Time: 15 min
    Cook Time: 10-12 min
    Ingredients (48 cookies)
      For the Cookie Dough
      • 1 cup butter
      • 1 cup sugar
      • 1 cup powdered sugar
      • 1 cup vegetable oil
      • 2 eggs
      • 2 teaspoons vanilla extract
      • 1 teaspoon cream of tartar
      • 1 teaspoon baking soda
      • 5 1/4 cups flour
      For the Frosting
      • 1/4 cup butter, room temperature
      • 1/4 cup sour cream
      • 3/4 teaspoon almond (or vanilla) extract
      • 4 cups powdered sugar
      • 1/4 cup milk
      Instructions
      For the Cookies
      Preheat oven to 350 degrees.
      In a mixing bowl, with the paddle attachment (or by hand) cream the butter and sugars together.
      Slowly add the oil, then the eggs - one at a time until incorporated.
      Add the vanilla extract.
      Slowly add the flour mixture, cream of tartar and baking soda.
      Mix until the dough holds together.
      (if a bit crumbly, add a tablespoon of water at a time until it sticks together, but isn't a wet dough - I added 2 tablespoons of water)
      Using a 1/4 C measuring cup, scoop out the dough, tear it in half, placing the torn side down on an ungreased baking sheet.
      Dip the bottom of a glass into a small bowl of sugar then press onto the top of each ball of cookie dough, repeating the sugar dip for each one.
      Bake for 10-12 minutes, or just until the bottom edge is turning slightly brown.
      Let cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
      *If wanting to make cut-outs, chill the dough for at least 2 hours, then roll out to desired thickness and cut using desired shapes.
      For the Frosting
      In a mixing bowl, with the paddle attachment (or by hand mixer) cream together the butter and sour cream.
      Add the powdered sugar 1 cup at a time, mixing after each addition.
      Slowly pour in the milk and continue mixing until it reaches the desired consistency you would like for frosting the cookies.
      Stir in the almond or vanilla extract.
      Using an offset spatula, frost the tops of the cookies.
      Let the frosting "set" or harden a bit before packaging or storing, or the cookies will stick together.
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      Sunday, March 29, 2015

      Hearty Lasagna


      Can we just take a moment and look at the depth of this slice of lasagna?
      Meaty layer upon cheesy layer.
      Lasagna that isn't just a speck of meat drizzled in a marinara sauce with a slab of mozzarella and a giant noodle suffocating it all can be a real thing.
      But guess what?
      It does involve some labor in the kitchen to accomplish.
      I ensure you though, it is nothing but a labor of love.
      Because when you present a beautiful piece of lasagna, paired with freshly toasted garlic bread, the love from the eyes of your family members when they see it will speak volumes.
      Okay, so it may not be that dramatic...but you can see where I'm going with this.
      It will please the tummies in the house, that's for sure.
      Let's take another quick looksie at how wonderful it is:


      I made quite a few of lasagnas before I learned a few important things about the classic dish.
      It requires a long cooking time for the sauce so that the spices have time to really marry the meat and infuse the sauce so that it isn't bland. 
      Ricotta cheese gets a bad rep because typically it is just slathered on without any other seasonings added to it.
      Adding an egg, parsley, and surprisingly some nutmeg helps enhance the flavor and doesn't make it a thick, kind-of curdled cheese.
      You could go the cottage cheese route, I suppose if you must, but I just wouldn't. Try it with the ricotta just once if you have always been afraid of it. It might surprise you!

      Lastly, it takes a lot of meat, seasonings, and cheese to prep a lasagna worthy of photograph.
      Seriously. Many times they are just limp noodles smothered in toppings, as I mentioned above.
      If you want a satisfying pasta packed full of yumminess, please give this a whirl!
      I don't really think you would be let down.
      I do recommend making this on cooler days, because with all the simmering it tends to warm up a kitchen quite quickly.

      And if you are looking for a good dessert to pair it with, I typically serve Gooey Butter Cake afterwords. I'm not sure why. It just works out wonderfully!

      Hearty Lasagna

      by Emily Chhouy
      Prep Time: 30 min
      Cook Time: 2-3 hours
      Ingredients (12 servings)
        For the Meat Sauce
        • 1 pound Italian sausage
        • 1 1/2 pounds ground beef
        • 3/4 cup onion, minced
        • 3 cloves garlic, crushed
        • 3 tablespoons sugar
        • 2 teaspoons basil
        • 2 teaspoons Italian seasoning
        • 1 tablespoon salt
        • 1/2 teaspoon black pepper
        • 1 teaspoon fennel seeds
        • 4 tablespoons parsley
        • 1/2 cup water
        • 1 - 6 oz can tomato paste
        • 1 large - 28 oz can diced or crushed tomatoes
        • 2 - 8 oz cans tomato sauce
        For the Filling
        • 16 oz. ricotta cheese
        • 1 tablespoon parsley
        • 1/2 teaspoon nutmeg
        • 1 egg
        • 2 pounds shredded mozzarella cheese
        • 1 cup fresh Parmesan cheese
        • 16 oz package of lasagna noodles
        Instructions
        For the Meat Sauce
        Brown the sausage and ground beef in a large skillet over a medium-high heat.
        Add the minced onions and let cook with the meat.
        Drain excess fat once all meat is cooked thoroughly.
        Return to the stove, over a low heat and add the remaining ingredients for the sauce - sugar, basil, Italian seasoning, fennel seeds, salt, pepper, parsley, diced tomatoes, tomato paste, tomato sauce and water.
        Cover and let simmer for an hour, stirring frequently to make sure it doesn't burn.
        After an hour, bring a pot of water to a boil and cook the noodles according to the package directions.
        (I add a bit of olive oil to the water to prevent sticking of the noodles)
        Uncover the meat sauce and continue to simmer, stirring as needed, to allow the sauce to reduce.
        Preheat oven to 375 degrees.
        For the Filling
        Meanwhile, in a mixing bowl combine the ricotta cheese, egg, nutmeg and parsley.
        Mix well - set aside.
        Spray a 9x13 baking dish with non-stick spray.
        Drain noodles - do not rinse with cold water, return to the pot.
        Remove the sauce from the heat and spread a layer evenly on the bottom of the baking dish.
        Lay down a layer of the noodles.
        Spread the ricotta cheese mixture as evenly as possible over the noddles.
        Spread another layer of the meat sauce over the ricotta cheese.
        Sprinkle with 1/3 of the Parmesan cheese.
        Top with a layer of the mozzarella cheese.
        Repeat with a layer of noodles, ricotta, meat, Parmesan, mozzarella two times.
        Cover with foil and bake for 30 minutes.
        Remove the foil and continue to bake for another 20 minutes.
        Let sit for 5-10 minutes to "set up" before cutting and serving.
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        Saturday, March 14, 2015

        Honey Walnut Shrimp



        My hub's favorite dish whenever we get Panda Express is their Honey Walnut Shrimp.
        Every time he gets, as well as doubles it.
        Not only is there an up-charge because it is shrimp, but we get that twice...since he doubles his entree choice.

        It isn't a cheap "fast-Chinese-food" experience for us.
        But, he loves it.
        My choice is always the Orange Chicken...which I have shared my recipe before which you can find here.

        Anyways. He is always raving about how much he loves this shrimp and how he wants it all the time.
        Yadda yadda yadda.

        Well, I was off for a few days earlier this week and decided to try to make it at home.
        I had no clue where to start, expect I knew that if it was successful, I will probably be making it many more time.
        I did a quick search for a suitable recipe to try, nothing seemed to match the battered-fried shrimp with the sweet sauce he craved so much.

        So I worked my tweeking-magic and combined a few recipes to create my own version.
        The tweeking was a success.
        It had enough sauce.
        The candied walnuts were ah-mazing (I maybe, kind of, purposely didn't add them all to the dish so I could just pop them into my mouth)...

        It was a total winner. The hubs loved it and is requesting it again already.
        Plus, it was easy to throw together.
        Just plan a little ahead of time. It seems like a lot of steps, but laying everything out before you get started will make it not so over-whelming.

        Plus, did I mention the candied walnuts are amazing?
        (And way cheaper than buying it at the restaurant)

        Recipes adapted from here and here.

        Honey Walnut Shrimp

        by Emily Chhouy

        Prep Time: 20 min

        Cook Time: 10 min

        Ingredients (2-3 servings)

          For the Candied Walnuts
          • 1/2 cup water
          • 1/2 cup chopped walnuts
          For the Sauce
          • 1/3 cup mayonnaise
          • 2 tablespoons honey
          • 2 tablespoons sweetened condensed milk
          For the Shrimp
          • 1 pound large shrimp, peeled and deveined
          • 3 egg whites
          • 1/2 cup bread flour
          • 1 teaspoon lemon juice
          • Oil, for frying

          Instructions

          For the Candied Walnuts

          Bring the 1/2 cup water to a boil.

          Add the sugar and stir constantly until it becomes a golden color.

          Add the chopped walnuts into the light caramel, stirring.

          Reduce the heat and let simmer for 2-3 minutes.

          Remove from the heat and spread the walnuts out onto waxed or parchment paper to let dry.

          Separate so they aren't sticking together.

          For the Sauce

          Combine the mayonnaise, honey and sweetened condensed milk together in a medium-sized bowl.

          Stir until well combined.

          Set aside.

          For the Shrimp

          Heat the oil in a shallow skillet.

          Meanwhile, in a bowl beat the egg whites until they are foamy.

          Add in the lemon juice.

          Stir in the flour until it reaches the consistency of paste.

          Dip the dip into the batter and then place into the hot oil.

          Let one side cook before flipping to the other.

          Drain on paper towels.

          Add the fried shrimp to the bowl with the sauce and toss to coat evenly.

          Either add the candied walnuts at this time as well, or wait to top after plating the shrimp.

          Pour the coated shrimp onto a serving plate or bowl.

          Serve with rice, if desired.

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          Thursday, March 12, 2015

          Lemon Bars


          Girl Scout cookie sale season is almost over. 
          I can't say that I'm sad about it.
          This has been my daughter's first experience in the cookie-selling business (she's in Kindergarten, so she is a Daisy scout).
          Here she is trying to sell the cookies with her super cuteness powers:


          She set a goal of 500 boxes of cookies to sell, based solely on wanting to win the nail polish art kit, and we have been working hard to reach that goal.
          I don't think we will reach it. 
          We're close though, like within 20 or so!
          But, she doesn't need to reach her goal every time. It has taught her great people skills and I have been able to watch her blossom over the past month and gain confidence in her ability to talk to people about the cookies, making the sale, and thanking them afterwords. 
          I am a proud mama!
          Which means that I have bought a large amount of Girl Scout cookies for our own consumption at home.
          I have a weakness for Shortbread cookies. Nobody else in the house enjoys them as much as I do, so the two boxes that I set aside for myself I knew I needed to do something with, or I would just eat the entire box. 
          By myself.

          That's when I decided to crush up the cookies and use them as the crust for lemon bars!
          Yum!
          Spring has sprung around here with the afternoon temps reaching the mid 60's, so naturally I am craving delicious treats that aren't so chocolately, or peanut buttery...even though they are delicious.
          Just something...fruitier. 
          I stuck with the most basic, simple recipe that I know from my childhood - no need for recipe cards with this one!
          The best part of this simple lemon bar recipe is that kids can help whip it together.
          Crushing the cookies, whisking the eggs and squeezing the lemons...c'mon now! Pretty much nothing is as much fun as those things!

          These bars are full of citrus flavor and the natural yellow color is bright and beautiful. 
          They are fragrant and taste amazing.

          Obviously.

          If you don't have shortbread cookies from the Girl Scouts (I used one entire box to make the cookie crust), any other shortbread cookie would do just fine! Even Nila Wafers would work in their place.


          Lemon Bars

          by Emily Chhouy
          Prep Time: 15 min
          Cook Time: 25-30 min
          Ingredients (9 bars)
            For the Crust
            • 2 cups finely crushed Shortbread cookies
            • 1/4 cup sugar
            • 1/2 cup melted butter
            For the Filling
            • 4 eggs
            • 1 cup squeezed lemon juice, strained
            • 1 1/3 cup sugar
            Instructions
            Preheat oven to 350 degrees

            For the Crust
            Mix together the crushed cookie crumbs, sugar and melted butter.
            Press into the bottom of an 8X8 baking dish.
            Bake for 7-9 minutes, until lightly browned.
            For the Filling
            In a mixing bowl, whisk together the eggs, strained lemon juice and sugar.
            Don't whisk it too much, it will get frothy if you do.
            Pour into the warm pie crust.
            Bake for 15-20 minutes, until the center is set and no longer jiggles when moved.
            Let cool completely.
            Sprinkle with sifted powdered sugar.
            Chill in the refrigerator, if desired (and store here also)
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            Monday, March 9, 2015

            Chilled Berry Soup



            I remember the first time I had strawberry soup. I thought my grandma had no clue what she was doing.
            Who makes a cold soup?
            Well apparently every cruise line and Walt Disney World do...
            It had been years since I last had a bowl of creamy strawberry soup, but that ended when we were on a cruise a few years ago.

            And then, it didn't cross my mind again since then.

            Until last week when I created a recipe using Chobani Greek Yogurt as an ingredient for their #MadeWithChobani project.
            My favorite way of eating Chobani yogurt (I'm a plain or a vanilla type of gal myself) is to make a parfait.
            You know, with thawed berries and granola layered in. Or, in my case - typically all mixed together in a cereal bowl. Let's be real. I don't make it fancy every time just so I can devour eat it.

            I was stumped.
            I mix in the creamy yogurt when I make my cheesecake fillings.
            I have added it to my scones.
            To cakes.
            As a dip.
            Nothing seemed fun and exciting.

            Until the beautiful image of the rosy pink strawberry soup popped into my head.



            I got right to work and came up with my own berry soup recipe.
            I was unhappy with just the use of strawberries, so I tossed in some red raspberries.
            Just a few really enhanced the flavor of the soup overall and created something totally new to me.
            The best thing about using Chobani yogurt in this recipe, is you could get a little crazy. There are many flavors to choose from.
            You could totally get away from my plain ol' recipe and add a berry yogurt, or get real wild and try Key Lime or Pineapple Coconut in it.
            The combinations are virtually endless!
            You can check out all the flavors offered on the Chobani website.

            I recommend blending everything together and letting it chill at least 3 or 4 hours before serving.
            I dotted a bit of heavy cream on the top and swirled a knife through it to get the waves on the top. You could get fancy with it and make quite the impression with this as an appetizer, dessert, or just a side dish.

            Chilled Berry Soup

            by Emily Chhouy
            Prep Time: 15 min
            Cook Time: Chill 3-4 hours

            Ingredients (4 servings)
            • 1 lb. fresh strawberries, hulled and sliced in half
            • 1/4 cup fresh red raspberries
            • 1/4 cup heavy cream
            • 1/4 cup sugar
            • 5.3 oz. plain or vanilla Chobani Greek Yogurt
            Instructions
            Combine the berries, cream, sugar and yogurt together in a blender or food processor.
            Blend until mixture is smooth and creamy.
            Pour into either a large bowl or individual serving bowls, cover with plastic wrap and chill in the refrigerator for 3-4 hours.
            Before serving, dot with heavy cream on top and swirl, if desired.
            Add sliced fresh fruit to garnish.
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            Monday, March 2, 2015

            It Was Me All Along {book review}

            I recently read a wonderful memoir by Andie Mitchell. The book describes her life of fighting food addiction and binge-eating, then overcoming the battle and living a healthy life.


            From the description of licking the gritty brown sugar from chocolate chip cookie dough off of the beater, Andie Mitchell had me addicted to her story. The story of love. Loss. Family. And most importantly food and all that it does for a person. I, much like Andie and countless others had a rocky start to life and found comfort in the wrapped packages of Little Debbie snack cakes, cupcakes with inch-thick fluffy frosting mounded on it's moist tops...yep food and I love each other. 
            The journey that Michell takes us on is enjoyable, heartbreaking, and relate-able. I root for her and hope that finds the will to resist that late-night binge every time stress comes around. 
            Andie Mitchell's memoir is written beautifully and with such grace that I could visualize myself there beside her in each and every moment she talks us through. Through every morsel of cake or last bite of pasta. I was there. I am happy with the life she was able to turn around for herself and found myself smiling at the end. Happy for her and the journey she took, because without it she wouldn't be who she is and be able to write a story that opens my eyes to my own food demons. The demons of food addiction and being able to over come those and rise above healthy and vibrant. I recommend this book to anyone who has one too many cupcakes, chips, or soda pop to fill a void that needs to be filled. 

            *I received this book from bloggingforbooks in exchange for an honest review.

            You can purchase the book here.
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