Wednesday, February 10, 2016

Double Chocolate Mint Cookie



In December I searched for Andes Red Peppermint Crunch Baking Chips. By the time I found them I had lost interest in using them. Things like that happen. So it is February and I have a couple of bags of Andes Red Peppermint Crunch Baking Chips that are aging. Red is the color for Valentines Day and mint works for any holiday.
I tried a recipe from Mel's Kitchen Cafe--I am happy to say the cookies were delicious. They totally would have worked for Christmas treats. I passed them out tonight to our dinner group, they were a perfect Valentine treat. If the red chips are not available the green chips would work great too. I think it is safe to say this cookie works year round!
This cookie is soft and chocolaty with a bit of peppermint crunch. The crunch is not hard like a candy cane--it is perfectly minty and melts in your mouth. The recipe called for semi-sweet chocolate chips. I like to rough chop a bar of Ghirardelli Bittersweet 60% Cocoa Baking Bar. This is my go to semi-sweet chocolate. You can get this in chocolate chips--they are excellent, but I like the variation of a chopped bar. Either way this is the only semi-sweet chocolate I use. Sounds kind of snobby I know, I take my chocolate seriously!
Choose a holiday and make this cookies--they will be a hit. I promise.



Double Chocolate Mint Cookies
1 cup butter, room temperature
3/4 cup brown sugar (5.5 ounces)
1/2 cup granulated sugar (3.75 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour (10 ounces)
1/2 cup unsweetened cocoa (2 ounces)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (4 ounce bar) Ghirardelli 60% Cocoa Baking Bar, rough chopped
1/2 cup Andes Red Peppermint Crunch Baking Chips
additional 1 cup Andes Red Peppermint Crunch Baking Chips for dipping
In the bowl of a stand mixer combine butter and sugars (yes, I really do weigh ingredients, it is quick and so much more accurate), beat 2 minutes. Add vanilla and eggs, beat well. In another bowl combine flour, cocoa, salt, baking powder and baking soda. Mix well. Add dry ingredients to butter mixture. Mix gently till flour just disappears. Add chocolate chips/chunks and 1/2 cup Peppermint Chips. Do not over mix.
Use a medium cookie scoop to form a ball. Dip the cookie top in Peppermint Chips. Place on a parchment lined cookie sheet. Bake at 350 degrees for 12-13 minutes, cool on a cooling rack. Makes 2 1/2 dozen cookies. Share quickly, they are too tempting!
Printable recipe



Wednesday, February 3, 2016

First Crush Quilt


This Stacked Coin quilt was created after I looked at several dozen similar quilts on Pinterest. I am not at all opposed to purchasing quilt patterns--I have dozens! Sometimes you just can't find the perfect pattern so you create one. That is the hard way for me because I am not a math whiz. You use plenty of math to figure out a quilt pattern. Luckily I have a sweet hubby that draws bridges for a living and does math all day. He is quite helpful in the pattern drafting department. I am happy with the finished quilt.



I would have loved a better photo and I will get one. I really just didn't want to go outside in a blizzard for the perfect photo op. This quilt is made with First Crush by Moda. The back is way scrappy. It is a great feeling to use up bits and pieces of fabric--I love how it turned out.
This quilt will live in my front room, it is all about hearts and love, I'm good with that!



Sunday, January 31, 2016

Harrisons's Quilt


Harrison came to visit this summer. We went on a little field trip to the fabric store. Harrison chose
the fabric and pattern, he has excellent taste. Making this bold chevron pattern was just fun. It has a soft minky back and a fun striped binding. It was made with a lot of love.



Saturday, January 30, 2016

Martha's Quilt


Martha Ann patiently waited for this bright quilt. The colors were fun and happy. It is a happy quilt for a fun, happy gal. We love Martha Ann.



Wednesday, January 20, 2016

Chocolate Chocolate Cookies




I forgot how good these cookies were. They are included in Dorie Greenspan's Cookbook,  'Baking From My Home to Yours'. This is one of my favorite cookbooks, it would rank in my top five.
Dorrie calls these World Peace Cookies. A daily dose of this decadent cookie could possibly lead to world peace. Hey, it is worth a try.
I first made this recipe years ago, I was a member of the Tuesdays With Dorrie baking group. We baked our way through this amazing cookbook. I revisited this recipe again--it is still amazing. It deserves to be shared often.
This is a butter-rich, sandy-textured slice and bake cookie. It is simple to make and delicious. These are great warm from the oven or room temperature. I have tried them both ways and I approve. They are also good for breakfast. Serve with a tall glass of cold milk.


Chocolate, Chocolate Cookies (World Peace Cookies)
1 1/4 cups flour
1/3 cup unsweetened cocoa powder (I used Penzy's)
1/2 teaspoon baking soda
11 tablespoons butter at room temperature
2/3 cup brown sugar
1/4 cup white sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla
4 ounces bittersweet chocolate, chopped into chips (I like Ghirardelli 60% Baking Bar)

Stir together the flour, cocoa and soda.
In a stand mixer beat the butter on medium speed till light and creamy. Add both sugars, salt and vanilla. Beat for two more minutes
Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour. Do not skip this step or you will have a mess, trust me I know. Pulse the mixer on low speed about 5 times, a second or two each time. If most of the flour is incorporated it is safe to remove the towel. Continue to mix on low for about 30 seconds. Just mix until the flour disappears, do not over mix. For the best cookie work the dough as little as possible. Toss in the chocolate bits, gently mix, dough may appear crumbly.
Turn the dough onto a work surface, divide dough in half. Shape into to logs that are 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for 2 months. No need to thaw frozen dough, just slice the cookie and bake and extra minute.
Heat oven to 325 degrees. Line baking sheet with parchment paper. Using a sharp thin knife slice the logs into rounds about 1/2 inch thick. Don't worry if the cookie cracks as you are cutting them, just squeeze the bits back into the cookie. Place on sheet.
Bake for 13 minutes. The cookie will not look done nor will they be firm. You will have to trust me on this. Place on a cooling rack until room temperature. Enjoy 30 delicious cookies.
I shared this cookie with several friends--100% positive reviews. I think it would be a great idea to keep a roll of this cookie dough in the freezer--always, for World Peace.
Printable Recipe

Sunday, December 6, 2015

Spaghetti Pie





Spaghetti Pie exceeded all my expectations. It is the best parts of lasagna and spaghetti. We loved it, the family I shared it with loved it and so did my mom. That is a lot of love. It does have a few steps but came together quickly. Next time I make it I will make the meat sauce in the morning. Then cook the noodles and assemble the 'pie' in the evening. Doing a bit of dinner prep in the morning is so helpful.

Spaghetti Pie
12 ounces thin spaghetti or vermicelli
1 pound lean ground beef
1 small onion, diced
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. pepper
28 ounce can crushed tomatoes
16 ounce tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese

1. Lightly coat a deep 9 or 10 inch pie plate with cooking spray and set aside.  Preheat the oven to 400 degrees F.
2. Cook the noodles until al dente according to package.  While the noodles boil brown ground beef. Add the onion, garlic, salt and pepper. Cook until the meat is cooked through.  Add crushed tomatoes, tomato sauce, dried basil and oregano.  Simmer the sauce over medium-low head for 10 minutes.
3. When the noodles are done, drain and return to the pot.  Immediately stir in the softened cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly incorporated. Stir in the cottage cheese, Parmesan cheese, and the mozzarella cheese.  Toss until the noodles are evenly coated.  Stir in 3 cups of the red sauce.  Keep the remainder of the sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle an additional 1/4 cup of Parmesan and mozzarella cheese on top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.  Let the dish rest for 10 minutes.  Cut into slices and serve with remaining red sauce.
--This makes 6-8 generous servings. Which is way to much for 2! It does reheat well so leftovers are great. I made 2 smaller pies and have one in the freezer for another day.
--The meat sauce was excellent on its own. It is easy to make and would be yummy on spaghetti.
Printable Recipe
Adapted from Mel's Kitchen Cafe





Tuesday, November 17, 2015

Almond Chocolate Cherry Cookies



I am well aware that I have 80 cookie recipes on my blog--all excellent. But I think I have a New Favorite Cookie! I saw a recipe for an almond chocolate cookie in the new Taste of Home Fall Baking magazine. I was sure it would be yummy as it had so many fun flavors. I had just purchased some Almond Flavoring from Penzeys. I have been ordering spices from Penzeys for several years, they are fresh and delicious. When a Penzey's store opened just 10 miles from home I was thrilled. Girls weekend included a field trip to Penzeys. I entered the store and felt like I had died and gone to heaven. Heaven will smell like a Penzeys store I am sure.
Anyway--back to these amazing cookies. Chocolate, white chocolate, chopped almonds, almond flavoring--these had to be excellent. I'm sure the recipe in the magazine is good, but I made it better. What goes perfect with almonds and chocolate? Dried cherries do. They added the perfect contrast of sweet/sour. Please add this to your holiday cookie platter.

Almond Chocolate Cherry Cookies (aka favorite cookie)
1 cup softened butter
3/4 cup brown sugar (150 grams--I always weigh brown sugar)
1/2 cup sugar
1 egg
1 teaspoon almond extract--use Penzeys
2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup almonds, roughly chopped
3/4 cup dried cherries, roughly chopped
Cream butter and sugars together till light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda and salt. Gradually add to creamed mixture, don't over mix. Stir in chocolate, nuts and cherries.
Using a medium size scoop drop dough on a parchment lined baking sheet. Bake at 375 for 11-13 minutes. Cool on racks. Makes about 2 1/2 dozen cookies.
Printable Recipe
Recipe adapted from a recipe in Taste of Home Fall Baking--this is a great magazine.  My magazine is full of sticky notes!



Monday, November 2, 2015

Caramel Apples







I'm going to let Jill talk about Caramel Apples--she is the authority! I've made a few with success but Jill has made hundreds. She often makes them for craft fairs in her area. They are a coveted item, ladies wait in line for them, yes they are that good. So here is what Jill has to say:

****

Well hello! My mom is right, I have made a several {hundred!} caramel apples in my day.  I began making 4-5  for our craft shows, but those few quickly turned into 10, which turned into 25, and sometimes up to 40 per show! I've retired from the craft show scene, and run Jill's Sweet Shoppe on Facebook. Caramel apples are a lot of fun to make and can be a great gift for teachers, neighbors, or yourself!

So, let's get started! First, let's talk about what you'll need. When making caramel apples, it's important to have all your ingredients ready to go.  Once you begin the process, you won't be able to stop in the middle to chop nuts or crush Oreo's!


You will need:
*Apples - I prefer Granny Smith.  They provide the tart flavor that you need to counteract the sweetness of the caramel and other toppings.

*Caramel - If you are making more than 5-10 apples you will want to get a 5 pound brick of Peter's Caramel...it will cost you around $20, but the quality is great and it will store for several months in your pantry. You can also just buy the individually wrapped caramels and trick your kiddos into a race to unwrap them.


* Chocolate for drizzling - Use good quality dipping chocolate for this. Ghirardelli and Guittard make great apeels that melt beautifully.  You can find them here, or your local Winco will have them in their bulk food section.  DON'T (yes, I just capitalized that) use Wilton melts from the craft store. Their waxy texture and overly sweet taste will most likely ruin your apple and make it not worth eating. Ok I'm teasing, but seriously folks, don't use them if you can avoid it...the taste is nothing like Guittard!

*Toppings - crushed Oreo's, crushed peanuts, mini M&M's, cinnamon sugar, etc

*Popsicle or craft sticks. Sticks with pointed ends (my preference) are typically found in the produce section of the grocery store.


Supplies are gathered - time to dip some apples!

1. First, wash and dry your apples then chill them in the fridge for 15 minutes. Chilling will help the caramel set faster so you don't have a gooey caramel puddle at the bottom of your apple, although I doubt anyone would complain! You'll also want to prep for the apples by laying out parchment paper, or tin foil coated with a light layer of Pam cooking spay.

2. Insert sticks in the top of the apple. You'll want to insert them about halfway down the core, being careful not to force the stick through the other end of your apple.

3. Melt your caramel. The ideal dipping temperature is 160 degrees, and there are several good methods you can use depending on how many apples you're making. The first method (and my preference) is to use a crock pot. Throw a brick of caramel in there on low for 2 hours, stirring occasionally. Be sure to stir the caramel gently, but or  it will produce air bubbles in your finished product. Another way to melt your caramel is to use the microwave to heat and stir in 1 minute increments until you've reached your desired temperature and consistency.

I prefer the crock pot because it continues to keep your caramel warm while dipping...if you use the microwave, you'll have a much smaller dipping window to work with. As a rule of thumb, if I am making more than 5 apples, I'll use the crock pot. If I'm just making a few, I'll use the microwave.

4. Dip the apples! Tilt the apple on its side while holding the stick and dip in the caramel, rolling the apples to coat all the sides. After rolling the apple in the caramel, turn it back upright and let the caramel drip off.  When the it stops dripping, take a spoon and run it along the bottom of the apple to scrape off the excess.

5. Next comes the fun part: "Accessorizing" your apple! you can dip, drizzle, and roll your chosen toppings.  If you are going to roll your apple in nuts, M&M's or crushed Oreos, make sure you do it while the caramel is still warm.

If you are drizzling chocolate, I find the best method is to hold the apple over the sink, and use a spoon (for a thicker drizzle) or fork (for a fine drizzle). This will take a little practice...if it doesn't look that great, you can just say you were going for the "rustic" look. People like rustic, right? I promise, no one will complain.  This is where having good chocolate really pays off.  If you have decided to use the Wilton Melts, your drizzle will not be nearly as fluid and beautiful. trust me.

6. You made it! Now let your apples set then package them up with some cellophane, ribbon, and tags. Remember, presentation is everything. A not-so-perfect apple can easily be revived with pretty ribbon - trust me!










A final note: Apples best eaten within 24 hours, but can be kept at room temperature for a couple of days. Don't allow them to get too cold or the apple will "sweat" and your caramel will sluff off and produce watery mess at the bottom of your packaging.

Thanks for letting me visit, mama! If you fabulous readers have any questions, visit Jill's Sweet Shoppe and send me a message!





Monday, October 19, 2015

Oven Meatballs





These really are not beautiful, is it possible to take a good photo of meat?? But don't worry about looks because these are delicious. I am not a big meat eater, I have pretty high standards when it comes to ground meat. These come highly recommended from Mel's Kitchen Cafe. I am so glad I tried them--they are perfect for my meat eating boys and I enjoyed them too.
These little babies are very versatile. They make a killer Meatball Sub (recipe to come), we just enjoyed them with some fresh pasta and sauce. Just good food. They freeze well and it is easy to make a large batch. What's not to love?

Oven Meatballs
1 cup Panko crumbs
3/4 cup shredded Parmesan or mozzarella cheese (I do love options)
1/2 cup milk
1/2 cup beef or chicken broth (options again)
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tablespoons dried oregano
1 1/2 teaspoon salt
2 teaspoons pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
2 pounds ground beef
In a large bowl mix together all ingredients but the beef. Let the mixture sit for 10-15 minutes. Add the beef and mix gently. Yes, you need to use your hands. I love my disposable kitchen gloves. I can do more with these on!
Line rimed baking sheet with foil and lightly grease the foil. Form into golf ball sized meatballs--I use a cookie scoop, easy. You might need two baking sheets. Place meatballs an inch apart. Bake at 400 degrees for 20-25 minutes until cooked through. 
Be creative--use in most anything. Extra meatballs freeze well. Put in a freezer bag. Label and date. Most important--don't forget to use them!

Friday, October 16, 2015

Simply Fresh Tomato Sauce



We have had beautiful fall weather in my little part of the world. Temperatures in the 70's and lots of sun mean that our gardens continue to produce. Our neighbor was kind enough to share his bounty. I have a bumper crop of parsley and basil, so this was the perfect dish I just had to make it. This was amazing over pasta, I added a few meatballs and we had a delicious meal.

Simply Fresh Tomato Sauce
2 tablespoons olive oil
1/2 medium onion. finely chopped
1 small stalk celery including the green top, finely chopped
2 tablespoons chopped fresh parsley  or 2 teaspoons dried
1 clove garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 pounds tomatoes, peeled I would also squeeze the seeds out or use a large can of crushed tomatoes
1 teaspoon tomato paste
salt and pepper
Heat oil in a large skillet on medium heat, add onion, carrot, celery and parsley. Stir, reduce heat to low, cover skillet and cook for 15-20 stirring occasionally. Add garlic, increase heat and cook for 30 seconds. Add tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce heat to low and cook uncovered until thickened about 15 minutes, stirring occasionally. Serve over pasta, top with freshly grated Parmesan cheese. This is one fresh meal!
Printable Recipe



Thursday, September 24, 2015

Plum Cake


This delicious dish could be called a cake, pie or cobbler. I'm sure this is a dessert my grandmother made, it is old fashioned goodness. It is simple, it is ordinary, it is perfect.
It comes from Dorie Greenspan's, Baking From My Home to Yours (my all time favorite cookbook). 
Jess requests this for her birthday every year. It really needs to be enjoyed more than once a year!

Plum Cake
2 pounds ripe but firm plums, pitted
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground coriander
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 stick butter cut in 4 pieces
Heat oven to 350.
Cut each plum into 6-8 pieces and toss into a bowl. Add 1/2 cup sugar, cinnamon, ginger and coriander. Stir to combine. Let sit while you prepare the batter. The plums will give up a bit of juice and form a syrup.
Put the remaining 1 cup sugar in a bowl. Add flour, baking powder and salt. Stir to combine. Add the milk and extracts and whisk till you have a smooth batter.
Put the butter in a 9x13 Pyrex or Stoneware baking dish. Put in oven and let  the butter melt--about 5 minutes. Remove hot pan from oven, whisk batter one more time and pour over melted butter. It will probably set around the edges. Scatter the plums evenly over the batter and drizzle any remaining syrup. Bake for 40-50 minutes or until the top is golden and a thin knife inserted into the center of the cake comes out clean. Cool for at least 20 minutes, or let cool to room temperature. Serve with vanilla ice cream. This dessert is best if eaten the day it is prepared--but I must say that a leftover piece tasted very good for breakfast. I just look at it as fruit and milk. Perfect way to start a day!
Printable Recipe


Thursday, September 17, 2015

Salsa Verde

 


This salsa is so tasty that I would feel guilty if I didn't share it. I also don't want to forget about it--that is why it appears on my blog. Here is how my life goes. It is time to make menus, I really do this. It is empowering to walk in a grocery store and actually know what you want.  Anyway as I ponder food somewhere in the back of my mind I remember making a delicious salsa, the main ingredient being tomatillos. First I look on my blog, then my Pinterest boards--I spend way to much time looking. I start checking my favorite blogs looking for this familiar recipe. It comes back to me--it is on Kevin's Closet Cooking, he has about 50 salsa recipes (all look enticing). I scroll through them and finally find what I am looking for. Looking for a recipe can be quite the journey. Long story short, keeping a blog is the best way for me to keep track of the recipes I make and love. I also love sharing recipes that have proven to be winners in my book. My blog contains only recipes that I really make and share with others. Enjoy! Please excuse the bold italics (I really am not shouting at you). Sometimes blogger has a mind of its own--I'm not smart enough to fix it! 
Wow, that was quite the ramble for a salsa that is simply delicious! roasting the ingredients really adds flavor. This beautiful bright salsa is good with chips, on tacos, tostadas, quesadillas, etc. Mix it with equal parts chicken broth and a bit of cumin and you create the best tomatillo sauce--perfect in green enchiladas. I don't have photos of this but trust me they are delicious. Sometimes one is hungry--there is no time for photos!
 
Salsa Verde
1 pound tomatillos-husks removed and cut in half
1 small onion cut into wedges
2 jalapenos, seeded and cut in half (wear gloves when working with peppers)
2 cloves garlic, pressed
1/2 cup cilantro
1 lime, zest and juice 
salt and pepper
Put tomatillos, onion and jalapenos cut sides down on cookie sheet. Put under broiler until the skins blackened. You may have to remove the peppers first--it is easy to take the skins off the jalapenos. don't worry about the tomatillos. Put all the veggies in the food processor, give it a ride until everything is chopped up nice. Add lime zest and juice. Salt and pepper to taste.
Excellent served with chips--it is also an excellent sauce on tacos, enchiladas, fajitas.
Printable Recipe
From Kevin's Closet Cooking
 

Thursday, September 3, 2015

S 'more Bars



When my kids visit I like to make their favorite meals, treats or goodies. Chersten said this was a Harris Family favorite. I'm glad she recommended it because now I have another favorite treat. It is good to have options!
Summer is winding down, soon roasting marshmallows will be replaced with pumpkin cookies and hot chocolate. Now this is not a bad thing but if you begin to crave a S'more these bars will fit the bill. Like I said--it is good to have options.

S'more Bars
2 cups flour
2 cups crushed graham cracker crumbs
1 teaspoon baking power
1/4 teaspoon salt
2 sticks butter, softened
1 1/2 cups light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Marshmallow Fluff or Crème (7 ounce jar)
2 cups chocolate chips--I like a combination of milk and semi-sweet chips
Combine flour, graham cracker crumbs, baking powder and salt. Combine softened butter and sugar, mix for 2 minutes until light. Beat in the eggs and vanilla. Slowly add flour mixture until just combined. Divide the dough in half. Press half of the dough in a 9x13 pan that has been lined with parchment paper and sprayed with Pam. Press to flatten. Put dollops of the marshmallow crème on top of the cookie base and gently spread. Sprinkle the chocolate chips on top. Scatter the remaining dough over the top. Don't be too concerned here, the marshmallow and chocolate chips should just peek through. Bake the bars until golden brown 30 minutes at 350. Cool completely. Remove from pan and cut in squares. Now you can enjoy a S'more without smelling like a campfire.
Printable Recipe
Recipe from Mel's Kitchen Café





Wednesday, August 26, 2015

Disappearing Chocolate Chip Cookies



Do I really need another chocolate chip cookie? I think so because these are just amazing. I would feel guilty if I didn't share this treasure. I had to name them the Disappearing Chocolate Chip Cookies--they will be gone before you know it.
This is a basic chocolate chip cookie with just a few small differences.  A very small amount of cinnamon and toasting the pecans both add to the extra flavor. Melting the butter makes them super easy. How many times have you over micro'd butter? Room temperature is hard to achieve, I am speaking from experience here. You make the cookies in the pan you melted the butter in. Ingenious I say. Try this recipe, be prepared they do disappear quickly.

Disappearing Chocolate Chip Cookie
1 cup butter
1 1/4 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup oatmeal
1 cup semi sweet chocolate chips--I like 60% Cocoa Chips by Ghirdelli
1 cup white chocolate chips--I like to take a bar of white chocolate and cut it into chunks
1 cup toasted pecans--toast pecans on a baking sheet in a 350 oven for 7 minutes or till fragrant

In a medium saucepan melt butter. Remove from heat and add sugars. Stir until incorporated and smooth. Chill the mixture for 10 minutes.
Add egg, egg yolk and vanilla,.
Add flour, baking soda, salt, cinnamon and oatmeal. Mix well.
Add chips and coarsely chopped pecans.
Using a medium cookie scoop place cookies on a parchment lined sheet--chill for 30 minutes.
Bake at 325 for 14 minutes. Cool the cookie a few minutes then slide on a cooling rack.
Watch out these delicious cookies will disappear quickly!
Printable Recipe


Recipe inspired by the Cooking Channel

Thursday, August 13, 2015

Blueberry Crumb Cake



Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.