Goodbye 2013

Well, here it is – another year under our belts but not much for recipes from me under our belts! That sucks.

I completely underestimated the time it would take from me – my shitty little job. I am truly disappointed that I haven’t had more time for cooking, baking and piddling in my kitchen. I hope to spend more time with my WordPress family in 2014 but since my last goal was sadly missed I won’t make any promises, just keep my fingers crossed. I miss you guys!

Happy New Year everyone!!!

2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,900 times in 2013. If it were a cable car, it would take about 48 trips to carry that many people.

Click here to see the complete report.

Slutty Brownies

  1. Hello again! How the hell are you guys?! I have missed you one and all! I won’t go into a long explanation of why I haven’t posted (or commented on my favorite blogs) in almost a year because it’s boring, and quite frankly, pretty lame. Just know I have come baring gifts. Delicious, ooey, gooey, finger-lickin’ gifts.

**My plan is to post once a month this year, at least… I will really try to keep to that, but I’ve already missed January (that’s what these were for) and I missed my Valentine’s Day cupcake post. Monthly goal – big Zoe FAIL! But I haven’t abandoned the idea and I hope you don’t either!

I used ‘Birthday Cake’ Oreos which have colored bits inside. Yummy!

This naughty post is dedicated to one of my favorite blogs, LaFemmeRoar, because I promised her a recipe worthy of Crazy Chicks (and dudes) everywhere. I think this one fits the bill on all levels!

SLUTTY BROWNIES! Before you say anything I’ll tell you that I didn’t invent these NOR did I name them, but they are named appropriately. In the original authors own words… “they are oh so easy and more than a little filthy!” I have to agree with her. The original post is from a blog I think is pretty cool called “The Londoner, a lifestyle blog”. Here is the link to the original recipe. Check it out.

Okay, enough! Lets get to the delicious naughtiness!! Chocolate chip cookie on the bottom, Oreo cookies in the center and brownies on top… Ah-ma-gaw.

YOU WILL NEED

  • 1 Pouch/Box Betty Crocker Chocolate Chip Cookie mix
  • 1 Box Betty Crocker Brownies
  • 3 eggs (needed for the first two ingredients)
  • 1/2 C vegetable oil (for brownies)
  • 3 Tbsp. water ( also for brownies)
  • 1 package Oreo Cookies (get whichever ones you like, I used ‘Birthday Cake’ Oreos for this batch.
  • A bit of sea salt
  • A bit of parchment paper

INSTRUCTIONS

  1. Heat your oven to 350 degrees. (The cookies say 375 and the brownies call for 325 so right in the middle works out great.)
  2. I used a 13″x9″ Pyrex dish and lined it with parchment paper that I cut down to cover the bottom and sides. If you don’t want to remove these from the pan you bake them in you can skip this step. But if you want to lift them out and cut them easily to share or display on a pretty plate then this is a super easy way to do that. Otherwise I would spray your pan lightly with cooking spray.
  3. Make the cookie dough according to directions. Press it into the bottom of the lined/sprayed dish. It can present a bit of a challenge but just keep working the dough carefully around the dish. (I used a silicon spatula that I sprayed with a bit of cooking spray as I went to keep it from sticking to the dough as I pressed it around). It doesn’t have to go all the way neatly to the edges, close is good enough in this recipe. Just don’t leave holes in the bottom.
  4. Next, lay the Oreos neatly in rows on top of the cookie dough.
  5. Now, make the brownie mix. As suggested in the original recipe, I added just a splash extra of both oil and water to keep the brownies moist which I agreed with, it definitely helps. Pour over the Oreos you just arranged in the pan making sure all of the cookies and the edges get completely covered.
  6. Sprinkle across the top with sea salt. (This is an addition by me, it only seems natural – all this sweetness needs a bit of salty).
  7. Cool completely before lifting them from the pan and cutting them up.

Viola!

Boozy Chocolate Cupcakes

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I’m admittedly not great at making cakes (or cupcakes)… yet. Although I love to make and decorate them, I definitely need to practice a bit more often to improve my skills. It’s been too long, for sure!

I found these “over 21” cupcakes a couple of months ago and bookmarked the recipe to make just for St. Patrick’s Day, which I did, but they would be great anytime you want something delicious and boozy….on those rare occasions, like a Tuesday Boozeday? πŸ˜‰

The big flavor from the Guinness really brought an extra decadence to the cake that I was happily surprised about and I won’t even get into how yummy the frosting is. I really liked the flavor of it – sweet but with a little extra sumthin.

The original recipe didn’t call for this, but after the cupcakes were completely cooled down I used a toothpick to poke about 8-10 holes in the top of each one about 1/2 way down and drizzled drops of Bailey’s into the tops of each one and it soaked right in. I just couldn’t leave them alone. πŸ™‚ It added another great layer of flavor and made them extra moist.

YOU WILL NEED

Cupcake

  • 1 cup Guinness
  • 1 stick, plus 1 tbs unsalted butter, chopped into 1-inch chunks
  • 3/4 cup unsweetened cocoa
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tbs. vanilla extract
  • 2 cups flour
  • 2 1/2 tsp baking soda

Frosting

  • 1/3 C butter
  • 1 tbsp. milk
  • 4 cups powdered sugar
  • Bailey’s Irish Cream, to taste
  • Jameson Whiskey, to taste
  • Chocolate Jimmies, as decoration

DIRECTIONS

  1. Preheat the oven to 350. Line a muffin tin with cupcake liners.
  2. Combine the Guinness and the butter in a large sauce pan and heat to melt the butter.
  3. Remove from heat, and whisk in the cocoa and sugar.
  4. In a bowl, whisk the sour cream and the eggs and vanilla, then add it to the beer mixture.
  5. Sift together the flour and baking soda, and then fold it into the batter.
  6. Pour into muffin molds or cupcake liners and bake for 25 minutes, or until inserted cake tester comes out clean.
  7. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

For the Frosting

  1. Bring the butter to room temperature then cream it at high speed with an electric mixer.
  2. Add in the milk and 1 cup of the powdered sugar to create a wet and thick pasty mixture.
  3. Add in the remaining liquids to taste and mix until frosting is spreadable.

Oatmeal Coconut YumYums

Yep, you guessed it… The cookie jar is empty again and I set out lookin’ for a new cookie. This week I found a recipe using a new combination (for me) of oats and coconut. They kinda remind me a little bit of the Better Than Sex Bars.

Traditional oatmeal cookies have never been a favorite of mine, The only way I really eat oats is as Bobby Flay’s homemade granola recipe which I make and always keep on hand now – we love it with yogurt for breakfast. (My better half’s favorite).

I would sometimes have an oatmeal cookie every so often if it was the only cookie left in Gramma’s cookie tin at Christmas. Even Gramma could make my least favorite cookie taste good. πŸ™‚ But, I thought in the interest of culinary experience I should try making them at least once. And, I have been trying to eat more whole grains. πŸ˜‰ Does this mean I can tag them under “healthy” snacks? πŸ™‚ Maybe not, but either way, it won’t be the last time I make them.

So, this recipe calls for chocolate chips but I mixed it up by using chocolate, white chocolate and butterscotch chips to equal the same amount. I also used Pecans instead of Walnuts. Both substitutions are solely out of what I had on hand (and are noted) but I think they were an improvement on the original.

I cooked the first batch at 375 degrees according to the original directions but they turned out too crispy on the bottom and still uncooked in the center so I reduced the heat to 350 and increased the time from 10 minutes to 12 minutes. They came out perfect that way. Overall, I really like them. They’re a little bit chewy on the inside but have a nice crunch. They’re both sweet, hearty and wholesome, I’m thinkin’ that they probably won’t last long.

I got about 48 cookies.

INGREDIENTS

  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups rolled oats
  • 2 cups mix of semisweet chocolate, white chocolate, and butterscotch chips
  • 1 cup chopped walnuts Pecans (optional)
  • 1 cup shredded coconut
  • Sea Salt (optional)

DIRECTIONS

  1. Preheat oven to 375 350 degrees.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the milk and vanilla.
  4. In a separate bowl, combine the flour, baking soda and salt.
  5. Stir into the sugar mixture, in thirds, until well blended.
  6. Stir in the oats, chocolate chips, walnuts pecans and coconut until evenly distributed.
  7. Drop by rounded tablespoons onto an ungreased cookie sheet.
  8. Bake 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.
  9. Sprinkle with a bit of sea salt while they’re still hot.
  10. Cool for 1 minute on the cookie sheet and then move to wire rack to cool completely.

Store in tightly sealed container.

Thanks, AllRecipe.com, for another great recipe.

Soft Sparkly Sugar Cookies

Yes, more cookies!! πŸ™‚ Since there was only one Lemon Yummy left, I decided that tonight would be the perfect time to replenish the cookie supply. I’ve noticed that every other post lately is a cookie post – what can I say, I love cookies!

As usual, I set out looking for a new recipe, something I’ve not tried yet. I found and borrowed this sugar cookie recipe at AllRecipes.com. I didn’t change a thing since I haven’t tried this recipe before and didn’t assume I needed to improve on it. I think it nails the whole essence of a sugar cookie. Sweet and soft with just a hint of saltiness. I liked the sugar on top but, as always, think it would be even more yummy with a sugary glaze drizzled across the top. πŸ™‚

INGREDIENTS

  • 2/3 cup shortening
  • 2/3 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar for decorations, any color.

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the butter, shortening and sugar.
  3. Stir in the eggs one at a time and then the vanilla.
  4. In a separate bowl, combine the flour, baking powder and salt.
  5. Stir it into the creamed mixture, in thirds, until the dough comes together.
  6. Put the decorative sugar onto a plate or in a small dish.
  7. Roll the dough into walnut sized balls and then press them into the sugar using your fingers just hard enough to flatten them a bit and make the sprinkles stick.
  8. Place them on an ungreased cookie sheet about 2″ apart.
  9. Bake cookies 10 to 11 minutes until the bottom is light brown (too long and they’ll be hard).
  10. Cool on the cookie sheet for a minute or two, then transfer from the baking sheet onto wire racks to cool completely.

The original recipe said it makes 24, but as usual, I got about double that. I must make tiny cookies. πŸ™‚

I’ve been nominated for a Homie Award for 2012 Best Recipe Blog at theKitchn.com. Please vote… I am up against some crazy good competition and it’s my first time so I don’t expect to win, but I’d love to try! Thank You!!!

PLEASE VOTE HERE

Rotini with Rosemary Vinaigrette

It’s been awhile since I’ve posted on a Meatless Monday, but this yummy salad should more than make up for it. πŸ™‚

This is from The Healing Foods Cookbook and is a recipe that boasts a tasty, light flavor, is super delicious and very satisfying. It’s simple and quick to make and low in calories…what else, you ask?

Well… Let’s add healthy to the list. The healing foods this little salad is noted for are it’s green onions, pasta and spinach. All nourishing foods thought important in the prevention of cancer, heart disease, high blood pressure, gall bladder issues and in weight maintenance. Not to mention how our immune system loves dark green veggies like fresh spinach.

We had it alone but it would make a great side dish and would be easy to customize if you’d like to take it in your own direction. πŸ™‚ I used the Barilla Tri-Colored Rotini for color, flavor and they’re made from veggies.

INGREDIENTS

  • 2 1/2 cups Rotini, cooked
  • 2 cups fresh spinach, chopped
  • 1/2 cup scallions, diced
  • 1/2 cup red bell pepper, chopped
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. Dijon mustard
  • 1 clove garlic, minced or grated
  • 1 tsp. dried rosemary
  • Kosher salt & fresh ground pepper

DIRECTIONS

  1. In a large bowl, mix the first four ingredients.
  2. In a small bowl, whisk together the next five ingredients to create the vinaigrette. Salt and pepper to taste.
  3. Pour it over the pasta and veggies and toss gently until it’s coated well.
  4. Serve at room temperature or slightly chilled.

Simple, yes? I hope you enjoy it. Your body will!

My additions: I added the chopped red pepper on my own. I wanted the flavor of it and the color. I also sprinkled a bit of fresh Parmesan cheese on top before serving it. πŸ˜‰ Come’on…I’m only human.

Lemon Yummies

Time for more delicious cookies! I wanted to try something I’ve never made before so I though a moment about all the different cookie recipes I’ve discovered, been given, experimented with and sometimes eaten so many of that I end up on the couch drooling on myself in a cookie coma, and realized I have never tried a lemon cookie. So, I tried one. They definitely rival the Creamsicle cookie as a favorite.

I stumbled on this recipe here and I think it’s an over-all success. It’s light, lemony, chewy and super delicious but it’s hard to stop at just one. I can’t decide if that’s a ‘pro’ or a ‘con’. πŸ™‚

The only thing I did differently was I used the zest of a whole lemon instead of just a teaspoon, I love citrusy treats so I usually go heavy. Everything else was identical. I bet they’d be great with Meyer Lemons, as well… I have to find those.

YOU WILL NEED

  • 1 1/2 cups white sugar
  • 1/2 cup low-fat lemon yogurt
  • 1/3 cup vegetable oil
  • 2 egg
  • 1 teaspoon lemon zest zest of one whole lemon
  • 1 teaspoon fresh lemon juice
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Grease your cookie sheets. I used a light coating of cooking spray.
  3. In a large bowl, combine sugar, yogurt, oil, eggs lemon zest, and lemon juice. Stir until well blended.
  4. Sift together the flour, baking soda, baking powder, and salt.
  5. Add to the wet mixture in thirds and stir until smooth.
  6. Drop cookies by rounded teaspoonfuls onto prepared cookie sheets. They spread a bit so leave about 3″ in between them.
  7. Bake in preheated oven for 8 to 10 minutes. Edges should be slightly brown.
  8. Let cookies cool 1-2 minutes before removing from cookie sheets and transferring to cooling racks to cool completely.

The recipe said it makes 30, but I got about 42 and my cookies vary between about 2 1/2″ – 3″ across.

Next time I do believe I will make a lemony glaze using powdered sugar, lemon juice and a touch of vanilla to drizzle over them… not that they need it, but hey – why not!?

Peanut Butter M&M Cookies

Happy Valentine’s Day! πŸ™‚ I admittedly am not a big Valentine’s girl, but I sure do enjoy all of the sweets and chocolates that start circulating around about now.

Lately, I have really enjoyed discovering new cookie recipes and then tweaking them just a tad to re-create something yummy and all my own. This just happens to be one of those recipes. I found the original recipe HERE. The only substitution I made was using Valentine M&Ms instead of chopped chocolate chunks so they looked more lovable. πŸ™‚ They would be fun to customize the colors for just about any holiday or occasion since M&Ms come in every color.

I made these for my boyfriend to take to work for his friends at work and also wanted some for home, so I doubled the recipe, made them smaller, and ended up making almost 8 dozen! (But I did burn a dozen so actually ended up with about 7 dozen, it made a lot) Oops. The peanut butter really shines through but they still have that old fashioned brown-sugary chocolate chip cookie taste – I will definitely keep this one. πŸ˜€

This recipe, as written, says it makes about 24 cookies but it says to drop by 1/4 cupfuls, but to me they would be way too big, but if you want big cookies – perfect. I did large tablespoons and adjusted the baking time to exactly 9 minutes. (That’s how I ended up with so many.) This will make more than 2 dozen if you do the same.

YOU WILL NEED

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate Valentine’s Day M&Ms

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla.
  4. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in the M&Ms.
  5. Drop by large spoon fulls, 3 inches apart onto ungreased baking sheets.
  6. Bake for 9 to 10 minutes or until edges are golden. Allow cookies to cool for a couple minutes on the cookie sheet before removing to a wire rack to cool completely.

Sweets for the Sweet! Enjoy.

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One Hour Oat Bread

Well hello! I apologize for my absence but here I am with a delicious recipe as a request for your forgiveness! I do hope everyone is starting the new year out happy and well fed. πŸ™‚ I have tried a few new recipes over the last couple of weeks but did not find them up to par to post. Finally, a success.

The holidays were a great reason to indulge, but now I must get back on a healthier regimen.

I received a cookbook as a gift for Christmas called “The Healing Foods Cookbook” and it is a wealth of information. Here is a bit from the inside cover: “The editors of Prevention magazine have researched the 100 best foods and from them have devised over 400 recipes for your good health. Each dish contains at least three healing foods – foods that contain nutrients with amazing powers to help prevent disease, promote healing and contribute to lifelong health.

It covers everything from arthritis to preventing cancer. It’s pretty cool and I am interested in trying all of the recipes and excited to share them with you. It’s not full of diet recipes, but instead healthy ones.

Next to each recipe is a list of items that are in the recipe that are known to combat disease or benefit us a great deal in some way. Here’s the first recipe I’d like to share, I listed the “healthy” ingredients after the recipe, but for this one it’s pretty much all of them!

I’ve never made bread before so when I came across this recipe I was quite excited to try it. It only took an hour from start to finish and is, in my opinion, delicious! It’s dense and rustic with a crusty outer shell and an oaty tender middle. It’s not a sandwich bread, but more like a dinner or snacking bread. Tear a chunk off and enjoy it warm with a pat of butter or cut a slice and drizzle it with a bit of olive oil. It’s great toasted, too. Delicious, and healthy!!

One Hour Oat Bread
Here is the recipe as it is written but with the changes I made.

  • 2 cups whole wheat flour
  • 1 cup oat bran (I had wheat bran on hand and used that)
  • 1 cup rolled oats
  • 1/4 cup raisins (I’m not a big fan, so I omitted them)
  • 1 tablespoon baking powder
  • 2 cups low fat buttermilk
  • 1/2 teaspoon sea salt (this was my addition, I HAD to!)
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, combine the flour, bran, oats, raisins and baking powder.
  3. Pour in the buttermilk and use a large rubber spatula to mix well. If the dough becomes too stiff to stir, flour your hands a bit and finish mixing that way. (My dough was quite moist)
  4. Shape the dough into a round loaf about 7 inches in diameter and smooth the top and sides.
  5. Line a baking sheet with parchment paper and set the loaf on it. Use a sharp knife to slash an “X” about 1/4″ deep across the top. If you use raisins and any are visible, poke them down into the dough with your finger so they do not burn.
  6. Sprinkle a little flour on top.
  7. Bake for about 45 minutes or until the bottom of the loaf sounds hollow when you tap on it. Let it cool completely before slicing. (Which I did not do and savored a warm slice as soon as I could touch it) πŸ™‚ Yes, with butter!! πŸ˜€ (I said healthier, not boring.)

Healing Foods

  • Bran
  • Buttermilk (low fat)
  • Oats
  • Whole Wheat Flour

Each of these foods has more than one healing property according to the book. If you are interested in knowing them, let me know. I will happily respond. It’s quite an extensive list over several pages. πŸ™‚ It’s not hard to tell by the ingredients, though, that it’s a healthy option to most store bought loaves. I think it would be good with sunflower seeds πŸ˜€ so I’ll probably try adding them next time.

(I am storing it in the fridge to keep it fresh longer, and it will also freeze well)

White Chicken Enchiladas

I will absolutely admit, this is not my recipe, at least it didn’t used to be, but I have had it so so long that I have no idea where I got it so I’m claiming it! It’s on a plain white printed piece of computer paper that I must have copied out of a magazine and then typed into the computer. It’s wrinkled, smeared and has writing all over it, I probably should re-type it to avoid losing it. I’ve been making them around Christmas for years. I don’t make them a lot and I’m not sure why because they are really, really delicious.

I am not a fan of canned soup and haven’t been for a long time now but in this case I do take advantage of it. Making my own cream of chicken soup from scratch and then making the enchiladas sounds a little bit more of a chore than I usually want to spend on dinner. I love good homemade food, but sometimes a helping hand is nice. This is one of those cases and you certainly can not taste the canned cheat, I promise!

These enchiladas are a nice change from typical red sauce enchiladas. They are creamy and have a good spicy bite to them but don’t leave you feeling weighed down. Well, I take that back – four will leave you feeling a bit weighed down, trust me! I usually serve them with beans and rice, sour cream and salsa.

NOTE: If you don’t like things too spicy you might want to consider reducing the jalapenos to just one, replacing the jalapenos all together for mild green chili’s or even skipping them all together – on the other hand, if you like yours super spicy, add another one! πŸ™‚

YOU WILL NEED

  • 12 6″ white or yellow corn tortillas
  • 1 Can condensed Cream of Chicken Soup
  • 4 oz. Onion & Chive cream cheese, softened
  • 3 Cups chicken breast, cooked and shredded
  • 1  Cup + 1 tbsp. milk, divided
  • 1/2 Cup chopped green onion
  • 1/2 Cup chopped sweet red pepper
  • 1/2 Cup shredded cheddar cheese
  • 8 oz. Sour cream
  • 2 Jalapeno peppers, seeded and diced
  • 1/4 tsp. Cayenne Pepper
  • 1 tsp. Ground cumin
  • Pam Spray (or equivalent)

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the cream cheese, the 1 tablespoon of milk and the ground cumin until smooth. Stir in the shredded chicken. Set aside for a few minutes.
  3. Next, in a medium skillet, sprayed with the Pam cook the red pepper and green onion until soft. Add them to the chicken mixture.
  4. Wrap tortillas in aluminum foil in two groups of six. Heat them in the preheated oven in the foil for about 10 minutes, one group at a time. (It’s easier to work on six and then then next six to keep them soft)
  5. While those are in the oven, in another bowl, combine the soup, sour cream, diced jalapenos, cayenne pepper and the cup of milk. Mix well until creamy and smooth. Add about 1/4 cup of this mixture to the shredded chicken mixture for moisture and mix well. Set aside the remaining soup mixture for now.
  6. Spray a 9″x13″ baking dish (or two smaller ones – equal equivalent size) with the Pam. Have it next to your rolling station where you will fill the tortillas and place them into the dish, seam down.
  7. Remove the first batch of tortillas from the oven, and put the second batch in.
  8. Keeping them together in the foil to stay warm, remove one at a time and fill with about 1/4 cup of the chicken mixture and roll. Place them seam side down in the prepared baking dish. Continue doing this until all of the tortillas are rolled and in the dish.
  9. Now pour the rest of the soup mixture over the enchiladas so that all of the tortillas are covered.
  10. COVER and bake for about 30-35 minutes.
  11. Remove from the oven, UNCOVER and sprinkle with the cheddar cheese. Bake another 10 minutes until the cheese it melted and bubbly.
  12. Garnish with a bit of the diced red pepper, green onion or cilantro.

OLE!

Creamsicle Cookies

Is it just me or do oranges remind anyone else of Christmas? If they do, this recipe is just in time for you! Make these and give them as loving treats or enjoy them at home. πŸ™‚ They are very reminiscent of Creamsicle pops… a little orangy and a little vanilla-ee (yeah, I know that’s not a real word, but it fits, you’ll see!)

To me, these perfectly balanced cookies fall somewhere between a dessert and a breakfast biscuit. They are mildly sweet from the sugars but the acid from the orange peel balances them out nicely. For a tiny bit more sweetness, I make a glaze using powdered sugar and fresh orange juice using one of the oranges I grated for the cookie recipe…. of course, it’s optional, they are just as delicious plain.

YOU WILL NEED

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 to 3 teaspoons grated orange peel, about 3 oranges
  • 1 package (11-ounce) white chocolate chips, recommended: Ghirardelli

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. In a small bowl, stir together flour, baking soda and salt.
  3. In a large bowl, cream together butter, granulated sugar and brown sugar.
  4. Beat in egg and orange peel.
  5. Beat flour mixture in – in thirds.
  6. Add white chocolate chips.
  7. Drop by tablespoonfuls onto an ungreased baking sheets. Bake for 10 to 12 minutes or until edges are light golden brown.
  8. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks and cool completely.

If you would like to glaze them, use about 1/2 cup powdered sugar and half an orange, squeezed. Also added just a drop of orange gel food color. Put into a small bowl and whisk until it becomes smooth, without any lumps. When the cookies are completely cool, drizzle them to your liking. Let the glaze set before you store them away. πŸ™‚

You’ll notice that the orange flavor intensifies a bit as the cookies sit. I hope you enjoy them!!

White Chocolate Chip Carrot Cookies

Hey everyone. Yes, cookies again. I’m not sure why but I’m really enjoying finding new cookie recipes, maybe it’s the approaching holidays or maybe I just have an unusually active sweet tooth. I’ve never enjoyed baking as much as I have lately. I love carrot cake, so I thought that a carrot cookie would be pretty delicious.

I found the recipe I based it on here. I made a few changes, though, and I decided not to add an icing this time, although I’m kind of wishing I would have. πŸ™‚

This is a really easy recipe that only took minutes to make and we can all use a bit more veggies (bonus)! What a great way to get them. πŸ™‚

YOU WILL NEED

  • 2 eggs
  • 1 cup packed brown sugar
  • 1/3 cup almond milk
  • 1/3 cup canola or vegetable oil
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 cup white chocolate chips, recommended: Ghirardelle
  • 1 cup old fashioned oats
  • 1 cup grated carrots
  • Cooking Spray
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Spray your cookie sheets with cooking spray and set aside.
  3. In a large mixing bowl mix brown sugar and oil until smooth.
  4. Add in the milk and eggs. Mix until creamy.
  5. In another bowl, combine all of the dry ingredients: the flour, baking powder, salt, cinnamon, baking soda and nutmeg. Of course, you don’t have to use freshly grated, but I really like it better.
  6. Add the dry ingredients to the egg mixture in thirds and mix well after each addition.
  7. Now stir in the chips, oats and carrots.
  8. Drop by tablespoon sized dollops onto the treated baking sheets.
  9. Bake for about 10 minutes or until golden brown. I like them moist and chewy so I cooked them exactly 10 minutes. Cook another minute or so if you like them a bit more well done, but I find they get tough.
  10. After cooling a couple of minutes on the pan, remove them to a wire rack to cool completely.

You can see how deliciously moist they came out. I love how you bite into the shredded carrot and it still had just a bit of chew to it. I know it seems unusual, but I always sprinkle my cookies with sea salt right from the oven. I love the crunch of bits of salt combined with the sweetness.  I hope you like them as much as I do!

Glazed Apple Cider Cookies


I have been drinking a lot of apple cider the past few days. I love it! Besides tasting so good, it’s everywhere. So, I thought it would make a great cookie. Of course, I wouldn’t know where to begin to make a cookie from scratch without a recipe. I know what goes into a good cookie, but I just don’t know how to balance the ingredients to make them bake properly, so I ventured out once again to find a good cookie recipe to draw from. Funny enough, I couldn’t find a lot of apple cider recipes to choose from. This is the one I found and used – click here for the original recipe. They are glazed with a very delicious appley drizzle that I really enjoyed. Big surprise.

I made a few changes to them, but used the original recipe as a base. I didn’t notice an overwhelming cidery taste, but they definitely have an appley undertone but with a bit more of a cinnamony taste than I find in pure cider. Like the Pumpkin cookies I posted, they have a nice cakey texture that I really love in a cookie. Very moist.

They sure do taste like Fall, though. Super yummy, especially with a warm glass of apple cider. πŸ™‚

YOU WILL NEED

For The Cookies:

  • 1/2 stick Butter, softened
  • 1 c Apple cider, room temperature
  • 1/3 c Vegetable oil
  • 3/4 c Brown sugar
  • 2 c AP flour
  • 3/4 tsp. Baking powder
  • 1/8 tsp. Kosher salt
  • 2 tsp. Cinnamon
  • 1/4 tsp. Fresh Nutmeg, grated
  • Sea Salt, to sprinkle on top, optional

For The Glaze:

  • 3 tbsp. brown sugar
  • 4 tbsp. apple cider
  • 1 c powdered sugar
  • 1/2 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Mix together the ingredients for the icing in a medium bowl and stir until everything is incorporated. Set it aside so that the sugars can dissolve while you make the cookies.
  3. In a large bowl, combine the butter and brown sugar and cream together until smooth. Sugar is considered a wet ingredient, by the way, I didn’t know that for the longest time! Now, add in the oil and cider and blend as best you can. It may be a bit lumpy because of the butter not wanting to blend with the cider easily (room temperature helps). Don’t stress about it, a few lumps won’t hurt the end result, set aside.
  4. In a medium bowl, blend the dry ingredient together.
  5. Next, add the bowl of dry ingredients into the wet ingredients and mix well. It’s a wetter than normal cookie mix, expect that.
  6. Drop about a 2 tablespoon dollop of dough onto your cookie sheet about 2″ apart. They don’t spread much but don’t crowd them. Because of the butter and the oil they won’t stick – no need to spray pan or use silicon mat.
  7. Bake for about 10-12 minutes. It’s hard to tell when they are golden brown because they are already brown cookies. I like them cakey, not crispy, so I baked them 10 minutes. This will depend on your oven and your preference. To check, poke them gently with your finger – if it makes a dent that doesn’t pop back they need a minute longer. If it resists, they are done, take them out.
  8. Cool them on the sheet for about 3 minutes, then transfer to a cooling rack to cool completely. I place my cooling racks on top of wax paper, so that when I drizzle the glaze, it’s an easy clean up.
  9. Remix the icing well making sure there aren’t any lumps and that it is a smooth consistency.
  10. When the cookies are completely cool, drizzle the icing over the cookies until it’s all gone. It doesn’t really show on top of the cookies because it is the same color, but you will know it’s there when you take a bite. Also, since there isn’t any butter in the glaze, it soaks into the cookie a bit more than it sets up ontop of the cookie. Still delicious, just a bit different than I’m used to.
  11. While the glaze is still wet, sprinkle with a few bits of sea salt. I love the salty contrast, but this, of course, is optional.

I made about 30 cookies with this recipe, smaller than usual batches, which is perfect. Not too many, but enough to share!

Enjoy!!

Iced Pumpkin Cookies

We are down to the last Maple Walnut Butterscotch Bar so it was time to make another batch of sweet treats. This time I went with something pumpkiny. I found this recipe on AllRecipes.com (click to be taken to the original recipe).

I think sometimes, recipes find me. I didn’t have to look long before I found these. I have (almost) all of the ingredients, they’re super simple and they’re iced, which I like a lot. I did omit the clove because I don’t have it on hand – it’s not one of my favorite flavors so I don’t regularly use it. I won’t miss it, but in case you would, I left the recipe as I found it.

They taste like little pumpkin pies! πŸ˜€

YOU WILL NEED

For the cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

For the icing:

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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