Tag Archives: friends

Holiday Cookies (Friends Feeding Friends)


Happy Friday everyone! As you all know, for Live, Laugh, Cooking this means it is time for “Friends Feeding Friends”.  Today’s festive recipe comes from Ada of “New Sweets on the Blog”  Please be sure to check out her wonderful blog & beautiful treats here! Thank you so much Ada for sharing these delightful cookies with us!

Ingredients for the cookies:

  • 4 cups flour
  • 1 cup butter, softened
  • 2 large eggs
  • 1 1/2 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Steps for cookies:

  • Preheat the oven to 350 degrees.  Beat all the ingredients together until smooth.
  • Roll dough out on a generously floured surface (to about a 1/4″ thickness).
  • Using cookie cutters cut out into desired shapes.
  • Bake 10 to 12 minutes, or until edges are lightly golden brown.

Ingredients for the icing:

  • 1 egg white
  • 3-4 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon oil-free flavoring (optional)
  • assorted food coloring colors (optional)
  • edible decorator balls, sprinkles, or other (optional)


  • In a bowl, stir together the egg white, lemon juice, cream of tartar, and the flavoring.
  • Beat in confectioners sugar until smooth and glossy.  If the icing is too think, add some drops of water.
  • Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Pant the icing onto the cookies or pipe with decorator icing tubes and tips.
  • Top with candy decorator balls, holiday sprinkles, or any other festive design. Enjoy!


*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*



Guilt-free Chocolate Peanut Butter Mugcake


Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!


*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Vietnamese Spring Rolls


Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe.  Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…


In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page.  Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!



Now let’s get cooking….



  • 2 red bell pepper, julienned
  • 2 large carrots, shredded or julienned
  • 2 cucumbers, seeded and julienned
  • 2 avocados, pitted and cut into thin strips
  • 4 oz rice noodles
  • 1 pound cook shrimp (optional)
  • Juice of 1 lime
  • 1 tbsp of rice vinegar
  • 2 bunches of scallions, chopped
  • Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from.  Don’t use sparingly!
  • 12-15 rice paper wraps


  • If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
  • It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
  • Cook noodles according to package directions. Drain and toss with rice vinegar.
  • Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
  • Line all ingredients up, almost like an assembly line, to make preparation easy.
  • Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
  • Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
  • Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
  • Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.

Thank you again Jessica for this delicious recipe!


*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Buffalo Chicken Quinoa


It’s FRIDAY!!! That means it is time for Live, Laugh, Cooking’s 3rd “Friends Feeding Friends” post. This buffalo chicken quinoa recipe comes from Courtney who I graduated with last year.  It sounds & looks amazing and I can’t wait to try it! Thank you bunches Courtney for sharing this awesome recipe.


  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8-10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2-3 green onions chopped (whites and greens separated)
  • Cooking spray
  • 1/2 cup hot sauce (Courtney recommends Frank’s hot sauce)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp sal
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese


  • Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  • Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  • While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  • Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  • Pour 1/4 cup sauce over shredded chicken, tossing to coat. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  • Sprinkle with remaining chopped green onion and serve.

If you try this recipe, please be sure to comment below to let Courtney know what you think!


*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*


Liebster Award


I am excited to share that Live, Laugh, Cooking has been nominated for the Liebster Blog Award!  Based on it’s motto “To inspire and to be inspired,” the Liebster Award is nominated to new bloggers who have less than 200 followers. FoodandEverythingElse has nominated me & I could not be more grateful! Please be sure to check our her fabulous blog. http://foodandeverythingelse.me/2013/11/12/liebster-award/

  Certain rules go along with this nomination & I am happy to participate:

  • Nominees must link back the person who nominated them.
  • Nominee must answer the 10 questions that are given by the nominator.
  • Nominee must nominate 10 other bloggers who have fewer than 200 followers.
  • Create 10 questions for the new nominees to answer.
  • Visit the nominees blog & notify them about the nomination.

It is as simple as that so let’s go!

Here are my answers to FoodandEverythingElse’s questions:

1)      What do you enjoy most about blogging?

The connection to others who share my interest.  I love reading the feedback other bloggers leave on my recipe posts and trying to grow from their suggestions.  I also love learning through their blogs and exploring with recipes I am not familiar with.

2)      What is your favorite food to cook and why?

My favorite food to cook is rolled grape leaves because they are my grandmother’s recipe and I absolutely love cooking with her.  I have never tried making them on my own, but I am sure it would not be the same.  She is a riot when she cooks and it is hard to keep up with her because she is one of those pros who does not measure a thing!

3)      What is your favorite subject to blog about?

Food. Food. and Food.  I love improvising recipes, trying new ones others post, and sharing old favorites.  I don’t think my taste tester friends mind either!

4)      What is your favorite Thanksgiving dish that you cook?

I am usually the one bringing along a dessert and I like to try a new recipe every year.

5)      Tell us about your favorite place to shop and why?

If I was asked this question last year, I would have probably said Old Navy or some popular clothing store along those lines.  But lately I have enjoyed shopping at consignment stores, Goodwill, and Salvation Army, and other second hand places like those.  You can sometimes find affordable little treasures at these places that you would not see anywhere else.  It is also fun to go to consignment stores and buy cheap old furniture, etc. and make them brand new again in your own creative way.

6)      What do you like to do for fun?

FUN is a word that likes to run and hide in grad school.  Between classes & being a TA, I have little time for myself, but of course force myself to take a break with my friends now and then so I can hold onto my sanity.  Although we sometimes go to bars for a few drinks at the end of the week, I am the type of girl that loves to stay home, in sweatpants, comfy on the couch watching a movie with friends.

7)      Are you obsessed with your blog? I’m asking because I feel obsessed and totally invested I want to know how other bloggers feel about their blogs.

Glad to know I am not the only one! Yes…. slightly… okay maybe a lot.  Do I post and check on comments during my 3 hour grad classes? Yes.  Do I procrastinate writing papers & reading by attempting new recipes? Yes.  Do I constantly check my Facebook page to see if anyone else has liked it? Yes. Am I shamed? Absolutely not! So yes, I am obsessed… but PROUDLY obsessed.  You are not alone FoodandEverythingElse !

8)      What is your favorite gift to receive and why?

Honestly, nothing makes me happier than a gift card to Dunkin Donuts.  I am a coffee addict and gift cards from loved ones that don’t mind aiding my addiction help the wallet out a bit 😉

9)      What is your favorite gift to give and why?

I love giving personal gifts.  I have been knowing to give picture albums, scrapbooks, frames, etc.  But if you ask my 16 year old cousin (who I sometimes like to spoil) he loves when I splurge and buy him concert & comedian tickets.

10)   Do you get mammograms; if you do not get them why? Do you perform self-examinations of your breast?  Do you know the correct way to perform self-examinations of the breast?  How to perform a self breast examination

I am 23 and have not yet although I do understand the importance of them.  I have learned about self-examinations before & know that it should be taken seriously and shared with more women.

Questions for the next nominated bloggers:

  1. How long have you been blogging & why did you start?
  2. If you could trade lives with anyone (famous or not) for a day, who would it be and why?
  3. If you were told that today was your last day on earth, how would you spend it and who would you spend it with?
  4. If you were given a million dollars but told you had to give it all away to charity, which charity would you choose & why?
  5. What tips about blogging would you like to share with new bloggers?
  6. What are three things on your bucket list?
  7. Who in your life has been a tremendous source of inspiration for you?
  8. If you could travel back in time to any moment in your life that you have already lived and experienced, what day would that be & why?
  9. Whether in a bar or in your shower, what is your go to karaoke song?
  10. Name a talent you lack that you wish you possessed.

I nominate these blogs for the Liebster Award:

http://diaryofacurlygirl.com The Diary of a Curly Girl

http://boulderbakingqueen.com   Boulder Baking Queen

http://simplymadekitchenandcrafts.com Simply Made Kitchen and Crafts

http://cakeykate.com Cakey Kate

http://dannivee.com Dannivee

http://chocolatechipcookiegirl.wordpress.com The Chocolate Chip Cookie Girl

http://pocketfulofmotherhood.wordpress.com Pocketful of Motherhood

http://pickybits.wordpress.com Picky Bits

http://misschriscreations.com Miss Chris Creations

http://58daydreams.com 58 Day Dreams

Have fun with this opportunity fellow bloggers!

Thank you again FoodandEverythingElse for my nomination! I truly appreciate it & am EXTREMELY grateful.  If any of you would like to be part of my Friday segment “Friends Feeding Friends” please let me know.  I would be honored to post and share any of your recipes.  Take care & keep up the amazing blogging dears! ❤


Roasted Tomato, Zucchini, & Goat Cheese Quiche

ImageIt’s time for our 2nd “Friends Feeding Friends” post!  This delicious roasted tomato, zucchini, and goat cheese quiche comes to us from a fellow food blogger Elizabeth!  Her blog is called Cooking with Milton.  She has great dishes on there that you guys will love!


Please be sure to check it out!  … & her Facebook page too! https://www.facebook.com/CookingWithMilton

Roasted Veg Ingredients:

  • 1 Pint Cherry Tomoatoes
  • 1 1/2 Zucchini
  • 3 Tablespoons Olive Oil
  • Salt and Pepper

Quiche Ingredients:

  • 1 Pie Crust
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1 1/2 Cups Milk (can use whatever kind you like, although it’s best to have some with a higher fat content)
  • 3 Ounces Goat Cheese
  • Salt and Pepper


  • Pre-heat the oven to 400.
  • Roll out the pie crust and place into a greased pie pan. Poke holes all around the crust. Pre-bake for 15-20 minutes.
  • Chop the vegetables into roughly equal, bite sized pieces. Toss with olive oil, salt, and pepper. Roast them at 400 for 30-40 minutes.
  • While the vegetables are cooking, mix the eggs, milk, and a little more salt and pepper in a bowl.
  • Crumble about half the goat cheese on the bottom of the pre-baked pie crust.
  • Top with the vegetables and eggs. Add the remainder of the goat cheese on top.
  • Bake at 400 for 30-40 minutes, until the eggs no longer jiggle.



*If  you would like to be featured in an upcoming Friday segment of “Friends Feeding Friends”, please comment below or message me on my Facebook page http://www.facebook.com/livelaughcooking .  I would simply need your ingredients, steps, and a picture.  If you have a food blog, I will be sure to link all of your information! *

BBQ Chicken Dip


“I won’t be impressed with technology until I can download food”- Anonymous

Despite the crazy amount of work I had to do for my grad classes this past weekend, I forced myself to take a bit of a mental break & spend some time with friends.  On Saturday, we forced our lazy butts out of bed and arrived in Boston nice and early for the “Rolling Rally” Red Sox parade.  The atmosphere was amazing and the excitement of seeing all the players in their glory was worth the wait!  Boston deserved this moment more than ever after last year’s tragedy.  I will never forget the panic in my family’s voice when they called my cousin and I, who live in the area, to see if we were okay.  Or the attachment I had to my phone waiting for a response from my friends assuring me of their safety.  Or the fear & worry I experienced with my classmates when the entire campus was put on lockdown.  That event will never be forgotten… just as the powerful sense of community Boston illustrated will stay in all of our hearts forever.

The next day, I had a lazy Sunday in my sweatpants consumed with writing papers, grading, and LOTS of coffee.  I took a break to make some BBQ Chicken Dip for our viewing of “The Walking Dead” that night & the smell quickly filled the house.  This recipe, without a doubt, was my friends’ favorite so far.  I hope you all enjoy it! It makes for a perfect Sunday snack, especially if you plan on plopping yourself in front of the TV for some football 😉

   RS1   RS8    RS6    RS7


  • 3 cups of cooked chicken (To make it easier, I used rotisserie chicken and pulled the meat off into thin pieces.  I recommend using Honey Glazed chicken if you can) – see picture below
  • 1 block of cream cheese (8 oz- softened)
  • 1/2 cup of BBQ sauce
  • 1/4 cup of Hickory & Brown Sugar sauce (I used Sweet Baby Ray’s)
  • 1/4 cup of ranch dressing (or blue cheese)
  • 1/4 cup of low fat sour cream
  • 1.5 cups of shredded cheddar cheese




1. In a large bowl, mix the shredded chicken, softened cream cheese, BBQ sauce, dressing, sour cream, & 1 cup of the cheddar cheese.

2. Pour mixture into a crock pot.

3. Cook on low until warm and bubbly (about 2 hours).

4. Before serving, stir the ingredients around & top with remaining 1/2 cup of cheddar cheese and allow it to melt.

Serve with tortilla chips!  Happy cooking! & GO RED SOX!! ❤ Boston Strong

*Please note that this recipe was found on http://www.repeatcrafterme.com/2013/06/crock-pot-bbq-chicken-dip.html and was slightly adapted based on the ingredients I had*