tag:blogger.com,1999:blog-51024526777880178242024-03-19T00:53:58.862-04:00Jersey Girl EatsMichellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-5102452677788017824.post-2824333017109029612013-01-08T15:55:00.000-05:002013-01-08T15:55:18.699-05:00Banana Crumb Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynNX3eWkLcfKBkDkzeDfDyb70UdnlSER2OFR_Dx4M94JAdkjdewnZk5XMta93-ox_7kkOHOfg4OV9UbT4FY04ikFpsfd0SNGzYJ-IekcbkD7BmI6EUKSzux6BBY_d-Ny5XVDhG7C_VBM/s1600/DSC00973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynNX3eWkLcfKBkDkzeDfDyb70UdnlSER2OFR_Dx4M94JAdkjdewnZk5XMta93-ox_7kkOHOfg4OV9UbT4FY04ikFpsfd0SNGzYJ-IekcbkD7BmI6EUKSzux6BBY_d-Ny5XVDhG7C_VBM/s400/DSC00973.JPG" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">I had a
trio of overripe bananas staring me in the face, so I decided to take full
advantage and bake up some banana muffins while Madeline napped. These muffins have the added bonus of being
topped with cinnamon and sugar – pure deliciousness. I wanted to bring some to playgroup this week
so I made up a few regular sized muffins to keep at home for Dennis and also
baked up some mini muffins for the kids.
I made the muffins this morning and have already eaten two of the mini
muffins – oops. I should probably put
them out of sight so there are at least some left over for the kiddies…<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt;">Banana Crumb Muffins </span></b><span style="font-family: Georgia; font-size: 11.0pt;">(adapted from <i><a href="http://allrecipes.com/">AllRecipes</a></i>)<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 1/2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">¾ teaspoon cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">½ teaspoon nutmeg<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">3 bananas, mashed<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1/2 cup white sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">¼ cup brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 egg, lightly beaten<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1/3 cup butter, melted<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 teaspoon vanilla<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">Topping:<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1/3 cup packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">2 tablespoons all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1/4 teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Arial;">1 tablespoon canola oil<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 375 degrees. Lightly grease muffin cups.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">In a
large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt,
cinnamon, and nutmeg. In another bowl, beat together bananas, sugars, egg, vanilla, and
melted butter. Stir the banana mixture into the flour mixture just until
moistened. Spoon batter into prepared muffin cups.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">In a
small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Mix in
canola oil until mixture resembles coarse cornmeal. Sprinkle topping over
muffins.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Bake in
preheated oven, about 10 minutes for mini muffins and 18 minutes for regular
sized muffins. The muffins are done when
a toothpick inserted in the center comes out clean.<o:p></o:p></span></div>
Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-26857353412461614292013-01-03T16:07:00.002-05:002013-01-03T16:07:12.050-05:00Booskerdoo Coffee<br />
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One thing I rarely mention on my blog is my love of
coffee. When I was pregnant the one
treat I never felt guilty about was my morning cup of coffee. In a world where Dunkin’ Donuts are popping up on every corner, a good cup of coffee is becoming increasingly hard to find. That’s why I was so excited when the folks at
<a href="http://www.booskerdoo.com/" target="_blank"><b>Booskerdoo Coffee</b></a> sent me some of their coffee to review. Into the French press it went!</div>
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Booskerdoo is based in <st1:place w:st="on"><st1:city w:st="on">Monmouth
Beach</st1:city>, <st1:state w:st="on">NJ</st1:state></st1:place> and was
started up by James Caverly. James had a
career in Advertising and Marketing but eventually decided to take his home roasting
to the next level and open up his own shop.
Booskerdoo emphasizes the freshness of its roasts – the beans are
roasted and shipped on the same day.
James maintains strict quality control and any beans that aren’t sold
within the first week of being roasted are donated to the Red Cross. </div>
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The area where Booskerdoo is located was hit hard by
Hurricane Sandy, though the store was lucky enough to escape with minimal
damage. Booskerdoo donated 10% of its
sales from the Jersey Diner Style Blend to the Monmouth Beach Fire Department
as a thank you for their hard work during and after the storm.</div>
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The Diner Blend was one of two samples the company sent
me. The Diner Blend is, as James puts
it, their “rendition of a classic.” <st1:state w:st="on">New Jersey</st1:state> diner coffee
isn’t known for being bold and assertive, and the Diner Blend is a good roast
for people who enjoy a milder flavored coffee.
It is a definite step up from what you’d get in most diners as it lacks
the bitterness that you often find.</div>
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The second sample I was provided with was their Black & Tan, which
blends light and dark roasts. This blend
was much more my style as it has a strong, chocolaty flavor and goes down
smooth. I would be happy to add this
coffee to my regular rotation, and even happier to do so from a company that is
so supportive of <st1:state w:st="on">New Jersey</st1:state>.</div>
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<i>*Though samples
were provided, the opinions are my own.<o:p></o:p></i></div>
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<b>Booskerdoo Coffee</b></div>
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http://www.booskerdoo.com</div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span itemprop="streetAddress" style="border: 0px; font-size: 12px; font: inherit; line-height: 15px; margin: 0px; padding: 0px; vertical-align: baseline;">36 Beach Road, Suite 9</span><span style="font-size: 12px; line-height: 15px;"> </span></span></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span itemprop="addressLocality" style="border: 0px; font-size: 12px; font: inherit; line-height: 15px; margin: 0px; padding: 0px; vertical-align: baseline;">Monmouth Beach,</span><span style="font-size: 12px; line-height: 15px;"> </span><span itemprop="addressRegion" style="border: 0px; font-size: 12px; font: inherit; line-height: 15px; margin: 0px; padding: 0px; vertical-align: baseline;">NJ</span><span style="font-size: 12px; line-height: 15px;"> </span><span itemprop="postalCode" style="border: 0px; font-size: 12px; font: inherit; line-height: 15px; margin: 0px; padding: 0px; vertical-align: baseline;">0775</span></span></div>
Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-47603473859048874742012-12-17T09:11:00.000-05:002012-12-17T09:11:47.431-05:00Marinara Magnifica<br />
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As a former vegetarian I love the idea of <b>Meatless Monday</b> as
I’m always looking for recipes that satisfy without the addition of meat. This marinara recipe is one of the first
foods my husband requests as the weather turns cooler and he’s less willing to
grill outside. It’s perfect for freezing
and breaking out for a quick weekday meal.
I guarantee you won’t miss the meat with this recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ-TQyZRUMmuUt-6P2W7Q5qXHB1sb2EZezqKq3SVC4W6RHUNB5-5eLmHgerZHl5yKcOKdsR07x0zXji6BYGt7EhA5YYm-k16VMUYUPa6ZCHR3eN8X368REubYHZYo9b4ibnFEKLISiTA/s1600/DSC00905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ-TQyZRUMmuUt-6P2W7Q5qXHB1sb2EZezqKq3SVC4W6RHUNB5-5eLmHgerZHl5yKcOKdsR07x0zXji6BYGt7EhA5YYm-k16VMUYUPa6ZCHR3eN8X368REubYHZYo9b4ibnFEKLISiTA/s400/DSC00905.JPG" width="400" /></a></div>
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<b>Marinara Magnifica</b>
(from <i>Cooking Light</i>)</div>
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1 tablespoon olive oil</div>
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6 cups chopped onion (about 3 medium)</div>
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1 tablespoon sugar </div>
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1/2 cup dry red wine </div>
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1 tablespoon extra virgin olive oil </div>
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2 teaspoons dried oregano</div>
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1 teaspoon salt</div>
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1/2 teaspoon dried thyme</div>
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1/2 teaspoon dried marjoram</div>
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1/2 teaspoon dried basil</div>
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1/2 teaspoon freshly ground black pepper</div>
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1/4 teaspoon crushed red pepper</div>
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6 garlic cloves, crushed</div>
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2 (28-ounce) cans crushed tomatoes, undrained </div>
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2 (14.5-ounce) cans diced tomatoes, undrained </div>
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2 (6-ounce) cans tomato paste</div>
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Heat oil in a Dutch oven over medium heat; add onion and
sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine;
cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and
simmer 3 hours, stirring occasionally. </div>
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Makes 9 cups of sauce.</div>
Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-10457496083827832702012-11-26T14:30:00.001-05:002012-11-26T14:31:27.067-05:00Chocolate Chip Cookie Bars<br />
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<span style="font-family: Georgia; font-size: 11.0pt;">First, an
apology for being so lax in my posting for the past few months. I gave birth to my daughter Madeline in
September so I’ve been a bit busy since then.
We had a lot of sleepless nights at the beginning so if I had any free
time it was spent napping, not baking!
But now that she’s 2 ½ months we’ve started establishing a bit of a
schedule. I’ve learned to take full
advantage of any time that she’s napping or when my husband is home to watch
her. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">This past
weekend was Thanksgiving and I was all set to post a recipe that I made for
Thanksgiving dessert. Unfortunately it
turned into a bit of a disaster (I’ll blame it on being out of practice) and
most of the results went into the garbage.
I had the chance to redeem myself on Sunday when our friends stopped by
with their young daughter. I planned to
make these <a href="http://www.browneyedbaker.com/2012/02/22/salted-caramel-chocolate-chip-cookie-bars/">Salted
Caramel Chocolate Chip Cookie Bars</a>, only to realize I didn’t have caramels
that morning. Really, the baking gods
were working against me this weekend. I
decided to just leave the caramel layer out and add in a mix of dark and white
chocolate chips to jazz the bars up a bit.
I also added a sprinkling of salt on top to balance the sweetness. The bars ended up turning out great, and they
were done in under an hour. With a
newborn in the house, that’s essential!<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt;">Chocolate Chip Cookie Bars </span></b><span style="font-family: Georgia; font-size: 11.0pt;">(adapted from <i><a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a></i>)<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">2 1/8
cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">½
teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">½
teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">12
tablespoons unsalted butter, melted and cooled to room temperature<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">1 cup
light brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">½ cup
granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">1 egg<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">1 egg
yolk<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">2
teaspoons vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">2 cups
chocolate chips (I used both white and semi-sweet)<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Sea salt
for sprinkling over bars<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 325 degrees. Grease a 9-inch square pan; set aside.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">In a
medium bowl, whisk together the flour, baking soda, and salt; set aside.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Using an
electric mixer, mix together the melted butter and sugars on medium speed until
combined. Add the egg, egg yolk, and vanilla extract and mix until smooth.
Slowly add the dry ingredients and mix on low, just until combined. Stir in the
chocolate chips.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Press the
cookie dough into the prepared pan, smoothing the top with a spatula. Sprinkle
the bars with sea salt.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt;">Bake the
cookie bars for 30-32 minutes, or until the top of the bars are light golden
brown and the edges start to pull away from the pan. Cool the bars on a wire
rack to room temperature, then cut into squares and serve. Store leftovers in
an airtight container at room temperature.<o:p></o:p></span></div>
Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-21094040839388663722012-07-29T16:40:00.002-04:002012-07-29T16:40:47.977-04:00Blueberry Streusel Scones<br />
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<span style="font-family: Georgia; font-size: 11.0pt;">Now that
our local farmer’s market has opened for the season we come home with a bounty
of produce every weekend. My fridge was
overflowing with <st1:place w:st="on">Jersey</st1:place> blueberries so I
figured I should find a way to put them into a breakfast treat. I decided to make scones with blueberry
streusel topping after I came across the recipe from <a href="http://www.joyofbaking.com/SconesBlueberryStreusel.html">Joy of Baking</a>. They were easy enough to make, though it was
hard to transfer them over to the baking sheets after cutting the circles into
wedges. I ended up just reshaping them a
bit once they were on the baking sheets.
Dennis really liked these, especially since they had the crumbs on
top. If you’re looking for a way to use
the best of summer produce, I highly recommend you give these a try.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;"> </span><b style="background-color: white;"><span style="font-family: Georgia; font-size: 11.0pt;">Blueberry Streusel Scones </span></b><span style="background-color: white; font-family: Georgia; font-size: 11pt;">(from <i><a href="http://www.joyofbaking.com/"><span style="text-decoration: none; text-underline: none;">Joy of Baking</span></a></i>)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 cups
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/3 cup
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/8
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">6
tablespoons chilled, unsalted butter, cut into pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup fresh
blueberries<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 large
egg, lightly beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1
teaspoon pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/2 cup cream
or milk<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Brushing
tops of scones:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Milk or
Cream<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Streusel
Topping:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/4 cup
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/4 cup all
purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/2
teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2
tablespoons chilled unsalted butter, cut into pieces<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 400 degrees and place rack in middle of oven. Line two cookie sheets with parchment paper
or Silpat. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">In a
large bowl, whisk together the flour, sugar, baking powder and salt. Cut the
butter into small pieces and blend into the flour mixture with a pastry blender
or two knives. The mixture should look like coarse crumbs. Gently fold in the
blueberries. In a small measuring cup combine
the milk, beaten egg and vanilla. Add this mixture to the flour mixture and
stir just until the dough comes together. Do not over mix the dough or the
scones will be tough.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Transfer
the dough to a lightly floured surface and knead the dough gently four or five
times and then pat the dough into a circle that is about 7 inches round and
about 11/2 inches thick. Cut this circle
in half, then cut each half into four pie-shaped wedges. Place the scones on
the baking sheets. Brush the tops of the scones with a little cream or milk.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia; font-size: 11.0pt;">For the Streusel Topping:</span></i><b><span style="font-family: Georgia; font-size: 11.0pt;"> </span></b><span style="font-family: Georgia; font-size: 11.0pt;">In a
small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in
the butter until crumbly. Top each scone
with a teaspoon or two of the streusel mixture.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Bake the
scones until nicely browned, about 18 - 22 minutes or until a toothpick
inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Makes 8
scones.</span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-13115753069483972392012-07-10T21:16:00.000-04:002012-07-10T21:16:52.811-04:00Grilled Tomato and Mozzarella Pizza<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO1-BuBdoLcT0o8RT8OPJR-wQiAjJNDJNCojZW7WjboxKnGbX14z4Te9Kh3eb4TQW7cxU3_eDZeqZgISwvFzk1swSlWOTLUlnwZRD9dGe94TLbsotrnR77gQcYh_I0T5DmKH1xQmPUGQ/s1600/DSC00614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO1-BuBdoLcT0o8RT8OPJR-wQiAjJNDJNCojZW7WjboxKnGbX14z4Te9Kh3eb4TQW7cxU3_eDZeqZgISwvFzk1swSlWOTLUlnwZRD9dGe94TLbsotrnR77gQcYh_I0T5DmKH1xQmPUGQ/s400/DSC00614.JPG" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11pt;">Dennis and I have a Friday night tradition of making
our own pizza. Usually that involves
using premade pizza dough from Trader Joe’s, topping it with sauce and
mozzarella and throwing it in the oven.
Now that the summer’s here though, we wanted to branch out and try our
hand at grilling pizza. The difference
between this and oven-baked pizza is something that’s hard to put into words,
but I believe we’ve found a new way to enjoy pizza. The freshness of the tomatoes and basil, not
to mention the saltiness of the dough and cheese just provides an unbeatable
combination.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">I’ve included the dough recipe from <i>The Barbecue Bible</i>, but you can use any
refrigerated premade dough and just throw that on the grill. I really did feel that the dough does add a
lot to the enjoyment of the pizza, but it involves planning ahead, not the
easiest thing to do in a busy week. I
love that this recipe takes advantage of local summer produce like tomatoes and
basil. This recipe is really just a
jumping off point; it’s so versatile you can adjust the toppings to whatever
you’re in the mood for. So if you’re
looking for something other than burgers and chicken to throw on your grill,
try this out. It may make you a convert
to firing up the grill instead of the oven when you have a craving for pizza.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11pt;">Grilled
Tomato and Mozzarella Pizza </span></b><span style="font-family: Georgia; font-size: 11pt;">(adapted from <i>The Barbecue Bible </i>by Steven Raichlen)</span><span style="font-family: Georgia; font-size: 11pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">For the
dough:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1 cup
warm water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
envelope active dry yeast (2-1/2 teaspoons)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
teaspoon sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2
teaspoons coarse (kosher or sea) salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3 tablespoons
fine cornmeal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3
tablespoons whole-wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
tablespoon extra-virgin olive oil, plus oil for the bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3 to
3-1/2 cups unbleached all-purpose flour, or as needed<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">For the
pizza:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1 large tomato,
cored<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Extra-virgin
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 to 3
cloves garlic, finely minced or crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Coarse
salt (kosher or sea) and freshly ground black pepper, to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2/3 cup
shredded Mozzarella <i>(We found the easiest
way to grate the cheese was to put it in the freezer for about 20 minutes to
firm it up before grating)</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1/3 cup
freshly grated pecorino Romano cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Fresh
basil leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Place the
water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit
5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil.
Gradually stir in enough all-purpose flour to form a dough that comes away from
the sides of the bowl. (You can also mix the dough in a stand mixer.) Knead the
dough on a floured work surface, or in a food processor or mixer fitted with
the dough hook, until smooth and elastic. The dough should be soft and pliable,
but not sticky. Kneading should take 6 to 8 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Lightly
oil a large bowl. Place the dough in the bowl, brush the top with oil, and
cover loosely with plastic wrap or a kitchen towel. Let the dough rise in a
warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the
dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Let the
dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Divide
the dough into 2 equal pieces. Shape each into a ball, then flatten them
slightly so they resemble thick disks. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Preheat
your grill to high. Cut the tomatoes
crosswise into thick slices. Brush each slice with oil, and season with salt
and pepper. Quickly sear the tomato slices, turning with a spatula, about 2
minutes per side. Transfer to a plate and let cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Generously
oil a large baking sheet and place one disk of dough on it. Use the fingers and
palms of your hands to stretch out the dough.
We couldn’t get the dough to fit the entire baking sheet, so just
stretch it as much as you can without the dough breaking. Then do the same for the second disk of
dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Using both
hands, gently lift the doughs from the baking sheets and drape them onto the
grill. Within a few minutes, the underside of the doughs will crisp, darken,
and harden, and the top will puff slightly. Turn the doughs over with tongs or
two spatulas and move them back to the baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Quickly
brush the top of the pizzas with oil. Top the pizzas with garlic, tomato
slices, cheese, and basil leaves. Season
with salt and pepper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Place the
pizzas onto the grill. Cook until the undersides are slightly charred and the
cheese is melted on top, 2 to 4 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Remove
the pizzas from the grill, cut into serving pieces and enjoy!</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;"><br /></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-60016538570771057772012-06-24T17:13:00.000-04:002012-06-24T17:13:15.417-04:00Fudge Raspberry Brownies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dX-guQXWxSnc8n1oBjNzrGIUoOtrOvb8rKPR4yyqRnBdm64lZd2l_eIm159Vjpu-WTByzU-bDMmj_aHbD9Gpu-jZs9x5rHU9br8Mwz1NQY3nVOXODnaG-co85hLerZYEawOfY4kGtyw/s1600/Choc+Rasp+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dX-guQXWxSnc8n1oBjNzrGIUoOtrOvb8rKPR4yyqRnBdm64lZd2l_eIm159Vjpu-WTByzU-bDMmj_aHbD9Gpu-jZs9x5rHU9br8Mwz1NQY3nVOXODnaG-co85hLerZYEawOfY4kGtyw/s400/Choc+Rasp+brownies.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">Dennis’s birthday was a few weeks ago (yup, we’re
both June babies) so I thought I’d make him something with his favorite
flavors, raspberry and chocolate. He
loves anything in brownie form, so I just plugged those terms into Google and
picked this recipe based on the stellar reviews.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">Holy moly, these brownies really hit the mark. They’re deliciously chocolaty with the perfect
balance of raspberry preserves to sweeten them up. My co-workers gobbled them up – good thing I
brought in enough so everyone could have two.
When I asked Dennis how he liked his birthday treat he summed it up with
one word: “Yum!” Is there any higher
praise than that?<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11.0pt;">Fudge
Raspberry Brownies </span></b><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">(adapted from <i><a href="http://www.food.com/"><span style="text-decoration: none; text-underline: none;">Food.com</span></a></i>)</span><span style="font-family: Georgia; font-size: 11.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">6 ounces unsweetened chocolate<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup butter<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 cups sugar<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">4 eggs<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 teaspoons vanilla<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 1/2 cups flour<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/2 teaspoon baking powder<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup chocolate chips <i>(I
used a mix of semi-sweet and raspberry chocolate chips)<b><o:p></o:p></b></i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">3/4 cup raspberry preserves<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 350.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">In a
large bowl, melt together butter and chocolate in a microwave; With a wire
whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in
flour and baking powder just to combine; Fold in chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Spread
about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has
been coated with a non stick spray. Carefully
spread raspberry preserves on top of the batter; Drizzle remaining batter
evenly over preserves swirling top lightly with a spoon. Gently smooth top.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Bake for
about 24 – 30 minutes or until the top is slightly puffed and a toothpick
inserted in the center comes out clean.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Cool
completely in the pan on a rack before cutting.<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-74888052375791443762012-06-11T21:37:00.000-04:002012-06-11T21:37:37.408-04:00Peanut Butter Fudge Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzc5m2drpsv3rNP4u4nv6SqLs5bsYTt477LziZt5InKIABvOoDaOKKRCK1gJLe5AQYHMZYa3fMpcPwKaVFTP-4hTVbI5na-wN4i47HGjZIsLmGSgMlNeq0JmO_VGfkGwgpwJGiS3raq4/s1600/CC+Chip+PB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzc5m2drpsv3rNP4u4nv6SqLs5bsYTt477LziZt5InKIABvOoDaOKKRCK1gJLe5AQYHMZYa3fMpcPwKaVFTP-4hTVbI5na-wN4i47HGjZIsLmGSgMlNeq0JmO_VGfkGwgpwJGiS3raq4/s400/CC+Chip+PB.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">One of my favorite foods is peanut butter (beaten
out only by ice cream). When I was
younger, my go-to lunch was a peanut butter sandwich – simple yet perfect. I decided to look for a recipe this week that
incorporated my love of peanut butter, but wasn’t just a plain Jane peanut
butter cookie. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">If you’re looking to treat a peanut butter lover in
your life, you can’t go wrong with this cookie.
With the addition of cocoa powder and chocolate chips these cookies
definitely live up to the “fudge” part of their name, while allowing the peanut
butter to shine through. People at work
loved these cookies and even asked me for the recipe. Anytime someone loves a cookie enough to request
the recipe I know it's a keeper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11.0pt;">Peanut
Butter Fudge Cookies </span></b><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">(adapted from <i>The
All-American Cookie Book </i>by Nancy Baggett)</span><span style="font-family: Georgia; font-size: 11.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 ounces
unsweetened chocolate, broken up<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 ½ cups
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">½
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">¼
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup
plus 2 tablespoons peanut butter <i>(I used
a mix of smooth and crunchy)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 ½ cups packed light brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/3 cup
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/3 cup cocoa
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup
unsalted butter, slightly softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">2
teaspoons vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup
bittersweet chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 350°.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">In a
small bowl, microwave the unsweetened chocolate on 50% power for 1 minute. Stir well and continue microwaving, stirring
at 30-second intervals. Stop microwaving
before the chocolate completely melts and let the residual heat finish the job.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">In a
medium bowl stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on
low, then medium speed, beat together the melted chocolate, peanut butter,
brown sugar, sugar, and cocoa powder until well blended. Add the butter and beat until very well
blended and smooth. Add the eggs and vanilla
and beat until fluffy, about 2 minutes.
Beat or stir in the flour mixture, then the chocolate chips, just until
incorporated. Chill the dough for about
15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Scoop the
dough by tablespoonfuls onto lined baking sheets. Using the tines of a fork, firmly press down
each ball horizontally and then vertically until the ball is about ½ inch
thick.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Bake the
cookies for about 8 to 11 minutes, or until just barely firm in the
center. Transfer the sheet to a wire
rack and let stand until the cookies firm up, about 1 to 2 minutes. Transfer the cookies to a wire rack and let
stand until completely cooled.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Makes
about 36 cookies.<o:p></o:p></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-18374239633280814732012-06-04T21:22:00.001-04:002012-06-11T21:39:53.384-04:00Chocolate Chip Strawberry Oatmeal Cookies<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gs-rhYxkLbY/T81ep_umiQI/AAAAAAAABdg/lnFrA2yiWfI/s1600/Sberry+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-gs-rhYxkLbY/T81ep_umiQI/AAAAAAAABdg/lnFrA2yiWfI/s400/Sberry+cookies.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">The warm weather has arrived in the Northeast, which means we’re officially in the swing of barbeque season. This is by far my favorite time since Dennis
considers himself a grill master in training so he takes over most of the cooking. We had a few friends over Memorial
Day weekend and I was looking for a cookie that we wouldn’t be too full to eat
after pigging out on hot dogs and hamburgers.
This cookie is from Cooking Light but it definitely doesn’t taste “light.” It gets some sweetness from the dried
strawberries, but it’s also filled with semi-sweet and white chocolate
chips. I ordered the dried strawberries
from <i><a href="http://nuts.com/">Nuts.com</a></i>, but
if you can’t find them feel free to substitute in your dried fruit of
choice. These cookies make the perfect
ending to any summer day.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11.0pt;">Chocolate Chip Strawberry Oatmeal Cookies </span></b><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">(adapted from <i>Cooking Light</i>)</span><span style="font-family: Georgia; font-size: 11.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">3/4 cup
all-purpose flour <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 cup
regular oats<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/2
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/4
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">3/4 cup
packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/4 cup
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1
teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1 large
egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">3/4 cup
coarsely chopped dried strawberries<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/3 cup
white chocolate chips <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">1/3 cup
semi-sweet chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Preheat
oven to 350°.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Lightly
spoon flour into a measuring cup; level with a knife. Combine flour, oats,
baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of
a stand mixer; beat at medium speed until well blended (about 3 minutes). Add
vanilla and egg; beat well. Gradually add flour mixture, beating until blended.
Add strawberries and chips; beat at low speed just until blended.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11.0pt;">Drop
dough by tablespoonfuls 2 inches apart onto lined baking sheets coated with
cooking spray. Bake at 350° for 10-12 minutes, or until lightly browned. Remove
from oven and cool on pan 1 minute. Remove cookies from pan; cool completely on
wire racks.<o:p></o:p></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-33835119978763334832012-05-21T21:30:00.000-04:002012-05-21T21:30:30.163-04:00Chocolate Shortbread Fingers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc6KpWLgGweDS61m9yinmkwBK_JtXVHB-hFImnUQN6Se3LxXXubKvvQU1Di0katUsPYQhSIf4XS-z6KQuRmgCUAmh23GHbxdQoYODObJQUPT-U8KdKFI2rZLuKoTu7J9Z0rbFD6qJJwk/s1600/DSC00597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc6KpWLgGweDS61m9yinmkwBK_JtXVHB-hFImnUQN6Se3LxXXubKvvQU1Di0katUsPYQhSIf4XS-z6KQuRmgCUAmh23GHbxdQoYODObJQUPT-U8KdKFI2rZLuKoTu7J9Z0rbFD6qJJwk/s400/DSC00597.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">The month of May has been rather hectic for us,
which hasn’t left much time for baking.
This past weekend we had a wedding where we stayed overnight so by
the time we got back on Sunday I was looking for something that
wouldn’t take long to whip up. These
Chocolate Shortbread Fingers fit the bill as they have a minimal number of
ingredients and only bake for 20 minutes.
Plus it’s always nice when you can just throw one baking sheet in the
oven and be done with it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">I appreciated the simplicity of these cookies – nice
and chocolaty with hint of cinnamon.
They’re not as gooey as Dennis would like (they are shortbread, after
all), but the flavor is spot on. When you’re
looking for a simple but attractive cookie to feed a crowd, it would be hard to
beat these.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11pt;">Chocolate
Shortbread Fingers </span></b><span style="font-family: Georgia; font-size: 11pt;">(adapted from <i>Martha
Stewart’s Baking Handbook</i>)</span><span style="font-family: Georgia; font-size: 11pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3 sticks
unsalted butter, room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 ½ cups
+ 2 tablespoons flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">4 ½
tablespoons Dutch-process cocoa powder (I used 3 tablespoons of Dutch-process,
then used <a href="http://www.savoryspiceshop.com/spices/cocoablk.html">this
Black Onyx cocoa</a> for the rest to really bring out the chocolate flavor)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Heaping ½
tsp. ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">½
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">¼
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1 cup
superfine sugar (I just took regular granulated sugar and put it in the food
processor for about 30 seconds)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Granulated
sugar, for sprinkling<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Preheat the oven to 325. Butter a 12 x 8 inch
rimmed baking sheet and line with parchment paper, leaving a 10inch overhang on
long sides. Set aside. In a medium bowl whisk together flour, cocoa,
cinnamon, salt, and baking soda until combined.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">In a
mixer beat the butter and superfine sugar on medium-high speed until light and
fluffy, 3-4 minutes. Add flour mixture
and beat on medium speed until just combined.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Spread
dough evenly in the prepared pan, either with an offset spatula (this always
gives me problems) or patting down with your fingers using Saran wrap. Chill in the fridge or freezer until firm,
about 15 minutes. Prick dough all over
using a fork and bake until just firm to the touch, about 20 minutes. Transfer to a cooling rack. While still hot, cut the shortbread into
pieces. Sprinkle with granulated
sugar. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-U3v-tXbJzlA/T7rqBpuE-tI/AAAAAAAABdM/S-6Pp-LLDws/s1600/DSC00591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-U3v-tXbJzlA/T7rqBpuE-tI/AAAAAAAABdM/S-6Pp-LLDws/s400/DSC00591.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-91351962980927553002012-05-07T18:42:00.000-04:002012-05-07T18:42:48.628-04:00Slow Cooker Chicken and Dumplings<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rkWNeI6F1cp82SIVcPH_D2-5aM_2aO0GtGp3JLNaAw6Omi6BrbPR_eJo-K6BdSIPGmiuePPVhT46nKb3qbw4xsdvTvANLU_a9JqpyT-4KZKadpf3w65TIcsifNbvIKerJikeU1V4CjA/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rkWNeI6F1cp82SIVcPH_D2-5aM_2aO0GtGp3JLNaAw6Omi6BrbPR_eJo-K6BdSIPGmiuePPVhT46nKb3qbw4xsdvTvANLU_a9JqpyT-4KZKadpf3w65TIcsifNbvIKerJikeU1V4CjA/s400/004.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Spring started out rather warm in the area, but
recently it’s been pretty dreary. On one
of those rainy Sundays Dennis and I decided to try out a Chicken and Dumplings
recipe, since that’s one of his favorite stews.
This recipe came from a slow cooker cookbook, but if you wanted to do it
on a weekday you would have to prepare most of it the night before. You could just dump it in the slow cooker
that night, leave it in the fridge, then plug in the slow cooker the following
morning. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">I loved the way this recipe turned out – it not only
warmed us up but also tasted great. Be
warned that this makes a lot of servings.
We each had a big bowl that night, and it also provided me with lunch
for the rest of the week. I’m hoping the
cooler weather is on its way out, but if not at least I have an excuse to make
this again.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia; font-size: 11pt;">Slow
Cooker Chicken and Dumplings </span></b><span style="font-family: Georgia; font-size: 11pt;">(from <i><a href="http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699/ref=sr_1_1?s=books&ie=UTF8&qid=1336428909&sr=1-1"><span style="text-decoration: none;">Slow Cooker Revolution</span></a></i>)</span><span style="font-family: Georgia; font-size: 11pt;"><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia; font-size: 11pt;">Stew<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2-3
pounds boneless, skinless chicken thighs, trimmed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3
tablespoons vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 onions,
minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 celery
stalks, sliced ¼ inch thick<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">6 garlic
cloves, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
tablespoon tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">½
teaspoon dried thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1/3 cup
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1/4 cup
dry sherry<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">4 ½ cups
low-sodium chicken broth<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">4
carrots, peeled and sliced ¼ inch thick<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 bay
leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1 cup
frozen peas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3
tablespoons fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia; font-size: 11pt;">Dumplings<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">2 cups
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
tablespoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">1 cup
whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">3
tablespoons unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Dry the
chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet
over medium-high heat just until smoking.
Brown half of the chicken lightly on both sides, 5-8 minutes, then
transfer to a bowl. Repeat with 1
tablespoon more oil and remaining chicken, and transfer to bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Heat
remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and
thyme, cooking until vegetables are softened and lightly browned, 8-10
minutes. Stir in flour and cook for one
minute. Slowly whisk in sherry, scraping
up any browned bits. Whisk in 1 cup broth,
smoothing out any lumps, and transfer to slow cooker.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Stir
remaining 3 ½ cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated
juice into slow cooker. Cover and cook
until chicken is tender, about 4-6 hours on low.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Transfer
chicken to cutting board and let it cool slightly. Shred into bite-size pieces. Let stew settle for a few minutes, then
remove any fat from surface. Discard bay
leaves.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Stir
shredded chicken, peas, and parsley into stew, and season with salt and pepper
to taste. Add additional broth if
needed. Cover and cook on high until
simmering (or transfer to large pot and bring to simmer over medium heat).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia; font-size: 11pt;">For the dumplings:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Whisk
flour, baking powder, and salt together in large bowl. Microwave milk and butter together until
warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until
just smooth and incorporated.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia; font-size: 11pt;">Drop golf
ball-size dumplings on top of simmering stew.
Cover and cook until dumplings have doubled in size, 25 to 35
minutes. Serve.<o:p></o:p></span></div>
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<br /></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-47395870469695358472012-04-21T11:11:00.000-04:002012-04-21T11:11:07.117-04:00Salted Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN2nkqYXPT3owtZKKyw5cl73hGpUk3q0FJTXstN80JtBmhILvQYFJ3ig3XlVhyLRrytKizZ0hrkQEp95A7vVFnHy6Y6SXsMssCfvnnZcGyeCfN3kllplgBcKCjqlXGGWyZ9nHVuo3cAM/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN2nkqYXPT3owtZKKyw5cl73hGpUk3q0FJTXstN80JtBmhILvQYFJ3ig3XlVhyLRrytKizZ0hrkQEp95A7vVFnHy6Y6SXsMssCfvnnZcGyeCfN3kllplgBcKCjqlXGGWyZ9nHVuo3cAM/s400/018.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This past Sunday was Greek Easter, one of the tastiest holidays out there. By the time we arrived delicious Greek appetizers like spanakopita were already laid out and waiting to be devoured. Dinner consisted of a variety of meats, as well as the famous Greek dish p<span style="background-color: white; color: #222222; line-height: 16px;">astitsio, grilled vegetables...need I go on? You would think that after all that food no one would have room for dessert, but that's just crazy talk. I knew when I was looking for a recipe that it had to be something on the lighter side. Marshmallow-topped brownies need not apply.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #222222; line-height: 16px;">I had oatmeal left over from last week's recipe so I went on a search for something different to do with it. I stumbled across this recipe from the <i>Washington Post</i> which is based on a beloved cookie from Teaism, a tea house in D.C. I'm a big proponent of the sweet-salty combo so I jumped at the chance to work that into a cookie. The original recipe didn't call for chocolate chip cookies but how can you go wrong adding chocolate? I ended up splitting the dough in half and adding chocolate chips to only some of the cookies, but next time I think I'd make them all chocolate chip.</span></span></div>
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<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 16px;">This cookie was gobbled up by my family, as well as my co-workers. Everyone commented on how much they loved the mix of salty and sweet and I have to agree. If you're looking for a spin on a traditional oatmeal cookie, I can't recommend this highly enough.</span>
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<span style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Salted Oatmeal Cookies </span></b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">(adapted from <i>TheWashington Post</i>)<o:p></o:p></span></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">12 tablespoons (1 1/2 sticks) unsalted butter, at
room temperature<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup light brown sugar<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking powder<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon baking soda<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground cinnamon<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 large eggs<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups flour<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups rolled oats (not quick-cooking)<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Coarse sea salt, for sprinkling<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">½ cup semi-sweet chocolate chips (optional)<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">In the large bowl of a stand mixer fitted with
the paddle attachment, beat the butter for a few minutes on medium-high speed
until light and fluffy. Scrape down the sides of the bowl and add the sugars,
baking powder, baking soda and cinnamon, beating until the mixture is well
blended. Reduce the speed to medium and add the eggs and vanilla extract,
mixing until well incorporated. Reduce the speed to low and add the flour and
oats, scraping down the sides of the bowl as necessary and mixing just until
they are incorporated. At this point I put half the dough into a bowl, while I
added chocolate chips to the other half and mixed briefly. Cover the bowls with plastic wrap and chill
the dough for at least an hour before baking.<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 375 degrees. Line 2 large baking
sheets. Scoop the dough into balls and
place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on
top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 11-13
minutes or until the cookies are puffed and beginning to turn golden, being
careful not to overbake. (The cookies should have a tender interior.) Transfer
the cookies, still on the parchment paper, to a wire rack to cool completely.<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Makes about 36 cookies.</span></span><span style="font-family: Georgia; font-size: 11pt;"><o:p></o:p></span></div>
</span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-13706628481117253122012-04-03T21:25:00.000-04:002012-04-03T21:25:18.428-04:00Banana Chocolate Chip Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXavS-fwJM1rDifHai4AGNwqOq24hFMkQFylcZJ_IsStWCRDWbb2dytZUL4bbUQ3xm6O3fAdg2F96fV2ZFTz5o3V2lvtHBLMPflQZi4JiXsWF-1JzfzilLantrKgn8xsUc9e-zasBnGc/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXavS-fwJM1rDifHai4AGNwqOq24hFMkQFylcZJ_IsStWCRDWbb2dytZUL4bbUQ3xm6O3fAdg2F96fV2ZFTz5o3V2lvtHBLMPflQZi4JiXsWF-1JzfzilLantrKgn8xsUc9e-zasBnGc/s400/011.JPG" width="400" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Every once in awhile I try to make something on the healthier side. You can only eat so many marshmallow-laden treats (though I’m sure Dennis would disagree). I knew I wanted to do something banana-based, so when I stumbled upon a recipe for Banana Chocolate Chip Oatmeal Cookies I knew I had found a winner.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">If you like oatmeal cookies then I think you’ll really enjoy these. They have that chewiness that you expect from an oatmeal cookie, with just a hint of banana. Chocolate chips are always a welcome addition but you could leave them out or substitute something else (walnuts, peanut butter chips?). I did wish these had a bit more banana flavor so I think you’d be fine using a banana and a half to amp up the banana flavor. These make a great afternoon snack or maybe even a special breakfast treat.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Banana Chocolate Chip Oatmeal Cookies</span></b></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"> (from <i><a href="http://www.twopeasandtheirpod.com/banana-oatmeal-chocolate-chip-cookies/"><span style="text-decoration: none; text-underline: none;">Two Peas and Their Pod</span></a></i>) </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
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1 ¼ cups all purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">4 tablespoons unsalted butter, at room temperature<br />
1/2 cup light brown sugar, packed<br />
1/4 cup granulated sugar<br />
1 teaspoon vanilla extract<br />
1 large egg<br />
1 large very ripe banana, mashed<br />
2 cups old fashioned oats<br />
1 cup semisweet chocolate chips<span class="apple-style-span"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="background: white; font-family: Georgia; font-size: 11.0pt;"><br />
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background: white; font-family: Georgia; font-size: 11.0pt;">In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background: white; font-family: Georgia; font-size: 11.0pt;">Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background: white; font-family: Georgia; font-size: 11.0pt;">Drop cookie dough by heaping tablespoonfuls 2 inches apart onto lined baking sheets. Bake at 350 for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Makes about 2 ½ dozen cookies.<o:p></o:p></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com3tag:blogger.com,1999:blog-5102452677788017824.post-83192447433731664312012-03-18T18:33:00.002-04:002012-03-18T19:07:10.005-04:00Irish Soda Bread Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK9pbGcclyVrChnLNSXD-wUmU52roWTHVHnHbtccq-PxXHgJ7JFAqqEi8PFi3A1HfpzFFbgZJDq7fpRqRkRb5FHf5PmdlNOzYheCUJTMu3g8qeACQroSPuKpj0vvRb2mSmATi9KHdnLo/s1600/DSC00527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK9pbGcclyVrChnLNSXD-wUmU52roWTHVHnHbtccq-PxXHgJ7JFAqqEi8PFi3A1HfpzFFbgZJDq7fpRqRkRb5FHf5PmdlNOzYheCUJTMu3g8qeACQroSPuKpj0vvRb2mSmATi9KHdnLo/s400/DSC00527.JPG" width="400" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Apparently I just can’t be trusted to plan ahead for holidays, as I woke up on St. Patrick’s Day and realized we had no Guinness in the fridge and no Irish Soda Bread in the freezer. Whoops. Luckily I came across this recipe for Irish Soda Bread Cookies, which was not only a breeze to make, but also provided me with some extra cookies to bring into work on Monday. As Dennis put it, “These taste just like Irish Soda Bread, only in cookie form.” I couldn’t have said it better myself. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Irish Soda Bread Cookies</span></b></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;"> (adapted from <i><u><a href="http://allrecipes.com/">AllRecipes</a></u></i>)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">2 cups all-purpose flour<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">3/4 cup white sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">1/2 teaspoon baking soda<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">1/4 teaspoon salt </span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">1/2 cup butter<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">3/4 cup raisins<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">1/4 cup buttermilk <i>(I never have buttermilk so I just used ¼ cup milk combined with just shy of a teaspoon of lemon juice. Let it sit for about 5-10 minutes)</i><o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">1 egg<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: Georgia;"><span style="font-size: 15px;"><br />
</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Preheat oven to 350 degrees.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Scoop out teaspoonfuls of dough and put onto lined cookie sheet. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia; font-size: 11pt;">Bake for 11 to 13 minutes or until slightly browned.<o:p></o:p></span></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com2tag:blogger.com,1999:blog-5102452677788017824.post-61684306140483553142012-03-08T21:03:00.000-05:002012-03-08T21:03:18.092-05:00Apple Pie Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VZKEje0MBEOUKxaw3AUfGRjpXwjLuapikiAEZQPX2R3rmhLaif5xkKoTQ1vQdivbAmTivkJDocUjH3JtiU6dGaxC-nygLfNjWSRNMqYfUp8xbq4uDD9xs4_Kim7MqH0gb1I3z_Fd3ZU/s1600/DSC00486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VZKEje0MBEOUKxaw3AUfGRjpXwjLuapikiAEZQPX2R3rmhLaif5xkKoTQ1vQdivbAmTivkJDocUjH3JtiU6dGaxC-nygLfNjWSRNMqYfUp8xbq4uDD9xs4_Kim7MqH0gb1I3z_Fd3ZU/s400/DSC00486.JPG" width="400" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">At our <a href="http://atouteheure.com/"><span style="text-decoration: none; text-underline: none;">favorite restaurant</span></a> one night Dennis and I had the most amazing apple cake. I thought about trying to find a similar recipe to make for breakfast out but thought a muffin would make more sense (not that there’s anything wrong with eating cake for breakfast). Muffins are such a great breakfast food since you can freeze whatever you don’t eat, then take one out whenever you want some home baked goodness.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">I gave one of these to Dennis warm out of the oven and was hoping he’d give me a bite. Apparently that wish was in vain because he gobbled the muffin down in about 4 bites. As I gazed wistfully at the few crumbs left over he assured me that the muffin was very, very good. So at least there’s that. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Apple Pie Muffins</span></b></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"> (From <i><a href="http://allrecipes.com/"><span style="text-decoration: none; text-underline: none;">AllRecipes.com</span></a></i>)</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
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<!--[endif]--><o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">2 1/4 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 egg<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 cup buttermilk (or 1 cup milk combined with 1 T lemon juice)<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1/2 cup butter, melted<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 1/2 cups packed brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">2 cups diced apples <i>(about 1 large apple. I used Granny Smith and would recommend using a tart variety)<o:p></o:p></i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1/2 cup packed brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1/3 cup all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 teaspoon ground cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">2 tablespoons butter, melted<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Preheat the oven to 375 degrees. Grease a 12 cup muffin tin or line with paper muffin cups.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups about ¾ full.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. <o:p></o:p></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.<o:p></o:p></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com3tag:blogger.com,1999:blog-5102452677788017824.post-16437390188166666312012-02-28T19:55:00.000-05:002012-02-28T19:55:16.159-05:00Chocolate Surprise Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KZlGOvjkD3s/T013J6oWtRI/AAAAAAAABZU/CCMlJCSot98/s1600/Chocolate+surprises.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KZlGOvjkD3s/T013J6oWtRI/AAAAAAAABZU/CCMlJCSot98/s400/Chocolate+surprises.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">I don't know why I even ask Dennis what he wants for a weekly treat because inevitably his response involves chocolate or marshmallows. I thought I had exhausted most of the possibilities to put these two flavors together, but when I saw this recipe from Martha Stewart I couldn't resist trying it out.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">This recipe might look a bit complicated (I had a bad experience with frosting once) but it’s fairly simple and the final result is a knockout. I worried that the cookie might be too sweet, but it provides a perfect contrast to with the marshmallow and chocolate frosting. I love the fact that this recipe can be adapted to your tastes also. If you don’t want marshmallows, maybe throw in a peanut butter cup or Hershey kiss. They are called Surprise Cookies after all! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Georgia; font-size: 11.0pt;">Chocolate Surprise Cookies </span></b><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">(from <i>Martha Stewart</i>)</span><span style="font-family: Georgia; font-size: 11.0pt;"><br />
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<!--[endif]--><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1 3/4 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">3/4 cup Dutch-process cocoa powder<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/2 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/2 cup (1 stick) unsalted butter, softened<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1 large egg<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/2 cup milk<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1 teaspoon pure vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">12 large marshmallows, cut in half horizontally<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;"><b>Chocolate Frosting for Surprise Cookies:</b><o:p></o:p></span></div><div class="MsoNormal" style="margin-left: -.5in; text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">2 cups confectioners' sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">4 tablespoons (1/2 stick) unsalted butter, melted and cooled<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/4 cup Dutch-process cocoa powder<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/4 cup milk<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">1/4 teaspoon pure vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia; font-size: 11.0pt;">Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .5in; text-align: justify;"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Using a tablespoon or cookie scoop, drop dough onto ungreased or lined baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 7 to 9 minutes.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.</span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com3tag:blogger.com,1999:blog-5102452677788017824.post-59974415640730845642012-02-13T21:14:00.000-05:002012-02-13T21:14:22.184-05:00Brownie Roll-Out Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOpEcXNt-7xWq2YsI0nt7vnkuHmB4IER3K3CMxO_VxSNpRmzvrJ7eeQOcnjjcxTwaWSUUCd6ffENa19JuN4CoMHKjSGRZCJjuW6Y_chZllzk2gZUVgIOyVXWtCe7RJ5KgPjmYtJfnxxA/s1600/DSC00481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOpEcXNt-7xWq2YsI0nt7vnkuHmB4IER3K3CMxO_VxSNpRmzvrJ7eeQOcnjjcxTwaWSUUCd6ffENa19JuN4CoMHKjSGRZCJjuW6Y_chZllzk2gZUVgIOyVXWtCe7RJ5KgPjmYtJfnxxA/s400/DSC00481.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">The Thursday before Valentine’s Day I realized I had no heart cookie cutters. Uh-oh. Luckily my wonderful husband didn’t balk at paying for extra-fast shipping so I could have them by this weekend. Of course he knew what his reward would be, a batch of cookies baked up just in time for Valentine’s Day.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">Roll-out cookies bring back memories of Christmas and rolling out sugar cookies with my Mom. Those cookies were typical sugar cookies: crispy, buttery, perfect topped with some sprinkles and dunked in milk. These cookies are the opposite of those, cakey and moist with a deep chocolate flavor. I topped some with turbinado sugar to give them a bit of crunch which Dennis said he appreciated. The best thing about this recipe is that it’s adaptable for any holiday (or lazy weekend). Happy Valentine’s Day!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Georgia; font-size: 11.0pt;">Brownie Roll-Out Cookies </span></b><span style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-weight: bold;">(adapted from <i><a href="http://smittenkitchen.com/2008/04/brownie-roll-out-cookies/"><span style="text-decoration: none; text-underline: none;">Smitten Kitchen</span></a></i>)</span><span style="font-family: Georgia; font-size: 11.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">3 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1 cup butter, softened <br />
1 1/2 cups sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
2/3 cup unsweetened cocoa <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Turbinado sugar or sprinkles (optional)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Preheat oven at 350 degrees. Roll out cookie dough on floured counter or Silpat <i>(I found rolling it out on the Silpat much easier – you just have to do the dough in batches to fit it on the mat)</i>. Cut into desired shapes. Top cookies with turbinado sugar or sprinkles if you so desire. Bake on a lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 11.0pt;">Transfer to a wire rack to cool.</span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-47928308664449303612012-01-28T11:04:00.000-05:002012-01-28T11:04:58.162-05:00Granola S'mores Bars<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq_-6KM__fw-mS27hTIABQBW75vf4O1KGPtTIDuGLOExOc-G002lqBko3HAVxvSa5Y81_YanH1jg51UpOvaw_hVKumE-ghpap6PIwlCVNIqxKsNg1QDj5FaJF-BBwvhoW0tsAF1cphXU/s1600/DSC00474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq_-6KM__fw-mS27hTIABQBW75vf4O1KGPtTIDuGLOExOc-G002lqBko3HAVxvSa5Y81_YanH1jg51UpOvaw_hVKumE-ghpap6PIwlCVNIqxKsNg1QDj5FaJF-BBwvhoW0tsAF1cphXU/s400/DSC00474.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">It's easy to look through my past posts and see a theme with many of them. Any recipe that incorporates marshmallows and chocolate is put at the top of the to-do pile, and usually with great results. This week's recipe was no different.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">The recipe takes the basic elements of s'mores but puts them into an easy to eat treat, no campfire required. The addition of oats gives the bars a nice crunch and also helps balance the sweetness of the marshmallows. I'm always a bit nervous bringing my treats into work (such pressure!) But these went over like gangbusters. Not only were all the bars eaten by the second day, but my boss said they were one of his favorite treats that I've brought in. I hope he remembers that when it's time for my yearly review. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Georgia;">Granola S'more Bars</span></b><span style="font-family: Georgia;"> (from <i>King Arthur Flour Baking Companion</i>)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">6 tablespoons unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/4 cup firmly packed brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">6 tablespoons golden syrup<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">2 1/4 cups rolled oats<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 cup flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 cup graham cracker crumbs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 cup semi-sweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 1/4 cups mini marshmallows<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Preheat oven to 350 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">In a medium saucepan over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar has dissolved. Stir in oats, flour, salt and graham cracker crumbs.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Press about 3/4 of the mixture into a lightly greased 9x9 pan. Let cool completely. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with remaining crust mixture. Bake the bars for 15 to 20 minutes. Remove from the oven and let them rest for 20 minutes, then cut into squares while still slightly warm.<o:p></o:p></span></div></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com1tag:blogger.com,1999:blog-5102452677788017824.post-46395578255838513462012-01-16T18:21:00.000-05:002012-01-16T18:21:31.907-05:00Chocolate Raspberry Thumbprints<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5t1UEgDMe-s/TxSwnZmcmrI/AAAAAAAABYw/Y1sFH2O7Saw/s1600/DSC00464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5t1UEgDMe-s/TxSwnZmcmrI/AAAAAAAABYw/Y1sFH2O7Saw/s400/DSC00464.JPG" width="400" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">I’ve mentioned numerous times that Dennis loves raspberry and chocolate (<a href="http://jerseygirleats.blogspot.com/2010/12/chocolate-chip-raspberry-bars.html">Exhibits A</a>, <a href="http://jerseygirleats.blogspot.com/2010/09/raspberry-chocolate-chip-scones.html"> B</a>, <a href="http://jerseygirleats.blogspot.com/2010/01/raspberry-brownies.html">and C</a>). And originally I was planning to make a lighter treat this week to welcome in the New Year and help us recover from gorging on Christmas cookies. But then I came across this recipe for Chocolate Raspberry Thumbprint cookies and I put my “healthy” plans to the side. There’s always next week, right?<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">I’m not the biggest fan of chocolate (blasphemy, I know) but even I had to admit these cookies were insanely good. The actual cookie was so fudgy it resembled a brownie more than a cookie. The raspberry preserves helped balance the sweetness of the cookies and you were left with one killer flavor combination. I’ve already been instructed to add these to the “Must Make Again” list. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Chocolate Raspberry Thumbprints</span></b></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"> (Adapted from <i>All American Cookie Book</i>) </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
<br />
<span class="apple-style-span">6 ½ ounces bittersweet or semi-sweet chocolate, broken up<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 stick unsalted butter<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">2/3 cup sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">3 large eggs, room temperature<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 ½ teaspoons vanilla extract<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">2 tablespoons raspberry preserves<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 ¾ cups flour<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">3 tablespoons unsweetened cocoa powder<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">¼ teaspoon baking powder<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">¼ teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">1 cup semisweet chocolate chips<o:p></o:p></span></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;"><br />
<span class="apple-style-span">In a large, microwave safe-bowl, microwave the bittersweet or semi-sweet chocolate and butter on full power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Let cool to warm. </span><br />
<br />
<span class="apple-style-span">Stir the sugar into the chocolate mixture until well blended. Using a spoon beat in the eggs, one at a time. Stir in the vanilla. In a small microwave-safe bowl, heat the 2T raspberry preserves on 50% power until just fluid, about 1 minute. Stir the preserves into the chocolate mixture and set aside.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Add the flour mixture and chocolate chips to the chocolate mixture and stir just until well blended. Refrigerate the dough for at least 1 ½ hours or up to 8 hours. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Preheat the oven to 325. Line several baking sheets or coat with non-stick spray.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Use a cookie scoop to shape balls of dough, then place on the cookie sheets. Press a well into the center of each ball and place about ¼ teaspoon of preserves in each well. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Georgia; font-size: 11pt;">Bake the cookies for 7 to 9 minutes, or just until they feel firm when pressed in the centers. Transfer the sheet to a wire rack and let stand 3 to 4 minutes. Transfer the cookies to a wire rack.</span></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-73282658967119903692011-12-31T10:54:00.000-05:002011-12-31T10:54:38.034-05:00Mini-Muffin Financiers<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fSmr2JXHTR4/Tv8wJDqAvxI/AAAAAAAABYo/Fc5cl2zrGRE/s1600/DSC00446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-fSmr2JXHTR4/Tv8wJDqAvxI/AAAAAAAABYo/Fc5cl2zrGRE/s400/DSC00446.JPG" width="400" /></a></div><span style="font-family: Georgia;"><span style="font-size: 15px;">I had never even heard of financiers until Dennis discovered a <a href="http://financierpastries.com/" target="_blank"><span style="color: #0b5394;">spot near his office</span></a> that gives them away with each cup of coffee. Financiers are small French cakes, not too sweet and perfect for breakfast. Dennis has been requesting a homemade version for a few months now so I decided that could be his Christmas morning treat. I was worried that the recipe would be too involved but it’s actually quite simple. You just have to plan ahead as the batter needs to sit for a few hours before you can bake it up. I just whipped up the batter the night before, then baked up a few financiers each morning. There are apparently special financier pans but I found a recipe using a mini-muffin pan. I really need another baking pan like I need another hole in the head. </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">These got two enthusiastic thumbs up from Dennis. The original recipe calls for placing a raspberry on top of each before baking but since it’s December I left that out. I’m looking forward to baking up batches in the summer topped with fresh berries. A few of those and a good cup of coffee and I can almost pretend like I’m back in Paris.</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"><br />
</span></span><br />
<span style="font-family: Georgia;"><b>Mini-Muffin Financiers Recipe</b><span style="font-size: 15px;"> (from <i><a href="http://leitesculinaria.com/" target="_blank"><span style="color: #0b5394;">Leite’s Culinaria</span></a>)</i><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"> </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">8 tablespoons (1 stick) unsalted butter, plus, plus more for the pan</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">1 cup confectioners sugar </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">1/2 cup almond flour </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">6 tablespoons all-purpose flour </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">1/4 teaspoon baking powder</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">5 large egg whites, lightly beaten, at room temperature</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">1 teaspoon honey</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">1/4 teaspoon vanilla extract</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"><br />
</span></span> <span style="font-family: Georgia;"><span style="font-size: 15px;">In a heavy pan over medium heat, warm the butter until it melts and the milk solids settle and stick to the bottom of the pot and turn golden brown and slightly caramelized, about 7 minutes. Remove from the heat and let cool.</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"><br />
</span></span> <span style="font-family: Georgia;"><span style="font-size: 15px;">Sift the confectioners’ sugar, almond flour or ground almonds, all-purpose flour, and baking powder into the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed, then add the egg whites, honey, and vanilla, and mix on low speed, scraping down the bowl, until combined. Add the cooled melted butter and their solids and mix until incorporated. Cover the bowl and refrigerate for at least 2 hours or overnight. (You can actually keep the batter in the fridge, at the ready, for up to several days.)</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"> </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">When you’re ready to bake the financiers, position a rack in the center of the oven and preheat to 400°F. Butter a 12-cup mini muffin tin. Fill each muffin cup about two-thirds full of batter. Bake on the center rack until golden brown around the edges and firm in the center, about 14-16 minutes.</span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;"> </span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 15px;">Let the financiers cool in the pans for 5 minutes then run a thin knife or offset spatula around the sides of the muffin cups or financier molds. Turn the financiers out onto wire racks. Serve warm or let cool on the rack and serve later that same day.</span></span><br />
</span></span></span></span>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-34913990450330953182011-12-24T11:32:00.000-05:002011-12-24T11:32:47.171-05:00Chocolate Peppermint Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JFkjOYRx1Dg/TvX-FhSJ5BI/AAAAAAAABYI/mzTJdsUo5uM/s1600/DSC00440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JFkjOYRx1Dg/TvX-FhSJ5BI/AAAAAAAABYI/mzTJdsUo5uM/s400/DSC00440.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">On the hunt for another cookie to add to my Christmas cookie binge, I came across this recipe from </span><i style="font-family: Georgia;"><a href="http://www.eatliverun.com/">Eat, Live, Run</a></i><span style="font-family: Georgia;">.</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Peppermint is the quintessential Christmas flavor that only improves when chocolate is added.</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">The original recipe called for putting white chocolate on top but wanting to make them a bit more colorful I smashed up some candy canes also.</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Have I mentioned that a mallet can be one of your most handy kitchen tools?</span><span style="font-family: Georgia;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-weight: bold;">My holiday baking spree resulted in 4 varieties of cookies so for these I actually mixed the dough the prior weekend, then froze the dough balls. You can just place them on a cookie tray to freeze them, and then place inside a freezer bag once they’re completely frozen. I ended up not even using all of the frozen cookie balls so once we finish all of the Christmas cookies (probably around Valentine’s Day) then I can bake up a fresh batch. Enjoy these and happy holidays!<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-bidi-font-weight: bold;"><o:p> </o:p></span><b><span style="font-family: Georgia;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-family: Georgia;">Chewy Peppermint Cookies </span></b><span style="font-family: Georgia; mso-bidi-font-weight: bold;">(adapted from <i><a href="http://www.eatliverun.com/">Eat, Live, Run</a></i>)</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">2 sticks butter, softened<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 1/3 cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tsp peppermint extract<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">2 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tbsp instant coffee<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 cup cocoa powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tsp baking powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 tsp salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">2 1/4 cups flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 1/2 cups dark chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 1/2 cups white chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">4 candy canes, crushed<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Preheat oven to 350.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Cream butter and sugar together until light and fluffy, then add eggs one at a time, beating well after each addition. Add peppermint extract.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">In another bowl, whisk together the cocoa, flour, coffee, baking powder and salt. Add to wet ingredients and fold in chocolate chips.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Drop tablespoons of dough onto lined sheet trays and bake for 12 minutes. Let cool completely.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Melt white chocolate chips in the microwave (stirring after each 30 second interval) and scoop into a small plastic bag. Snip off end and drizzle cooled cookies with white chocolate. Sprinkle crushed candy canes on top.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-V0y5yTEDI_Y/TvX-Iy-cw1I/AAAAAAAABYQ/zXo92K_D61Y/s1600/DSC00444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-V0y5yTEDI_Y/TvX-Iy-cw1I/AAAAAAAABYQ/zXo92K_D61Y/s400/DSC00444.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">That reindeer looks hungry.</div><div class="MsoNormal"> </div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com0tag:blogger.com,1999:blog-5102452677788017824.post-88558782031959555982011-12-17T11:41:00.002-05:002011-12-17T11:45:43.804-05:00Crock Pot Chicken Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DAc_U4Y23mcJLpPkJbIg9V5cVHV9Rg2Ym7XZxfzffneyEqlGy_waxtT4NhHKR2zuhjN51BJSbEJwgUa3zf9FRVy-Xig7vCnJuNvPPDDcnrAeAAgcZ_uN0r1gswjGyQKlFi8Tcsd7oVg/s1600/DSC00439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DAc_U4Y23mcJLpPkJbIg9V5cVHV9Rg2Ym7XZxfzffneyEqlGy_waxtT4NhHKR2zuhjN51BJSbEJwgUa3zf9FRVy-Xig7vCnJuNvPPDDcnrAeAAgcZ_uN0r1gswjGyQKlFi8Tcsd7oVg/s400/DSC00439.JPG" width="400" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Nearly every week Dennis and I go through the same routine when it comes to dinner. We stare blankly at each other, shrug, then default to burgers, pasta, etc. I usually get home around 7, then have to go pick Dennis up at 7:45. That doesn't leave us with a lot of time to prepare anything if we want to eat before 9. Once the weather started getting cooler and Dennis became less willing to grill outside in the freezing cold I decided to finally break out the crock pot that my mother-in-law had given us. After only a few instances of using it I can admit it - I'm in love.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">There's really nothing easier than using a crock pot. We set ours on a timer so it turns on after we've left for work and keeps cooking until we get home. I was a little nervous about doing this the first time, but it works out great and I love coming home and smelling dinner cooking away.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This recipe was my first attempt at chicken soup in the crock pot. I cut up the vegetables the night before then plopped the chicken on top and put it all in the fridge. The next morning I put it in the slow cooker and had chicken soup waiting for me when I got home. I did run into a slight problem as the original recipe called for a slow cooker that's larger than what we have. I ended up not measuring how much water I added, making sure I covered the chicken while also leaving a bit of room at the top so it wouldn't overflow. This made enough soup for at least 4 servings so if you don't want leftovers you can cut the recipe in half. But the only thing better than using a crock pot for dinner one night is having leftovers from it for another night.<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Chicken Noodle Soup </b>(from <i>Good Housekeeping</i>)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">8</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"> </span><span class="unit" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">cups </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">water<i> (or however much you can fit in your slow cooker)</i></span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">4</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"> </span><span class="unit" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">medium </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">carrots, cut into 1/4-inch slices</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">4 <span class="unit">medium </span>stalks celery, cut into 1/4-inch slices</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><span class="amount">1</span> <span class="unit">small </span>onion, chopped</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><span class="amount">2</span> <span class="unit"> </span>bay leaves</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><span class="amount">.5</span> <span class="unit">teaspoon(s) </span>dried thyme</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">Salt</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">Ground black pepper</span><br />
<span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><span class="amount">1</span> <span class="unit">whole(s) </span>(3 1/2-pound) chicken</span></span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="amount" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">2</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"> </span><span class="unit" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">cup(s) </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">egg noodles, uncooked</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">Boil water for noodles, then cook noodles. I only cooked as much as we wanted for that night, then the next night I threw uncooked noodles in the broth as it warmed up. I think that's better than having the noodles sit in the broth for a day or more. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;">Transfer chicken to cutting board. Discard bay leaves and shred chicken. Once the noodles are cooked, ladle soup into bowls and add noodles and chicken. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 19px;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span style="line-height: 19px;"><br />
</span></span></span></span></span>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com3tag:blogger.com,1999:blog-5102452677788017824.post-38024367095547743722011-12-11T18:09:00.001-05:002011-12-12T16:02:47.772-05:00Nutella Stuffed Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5iK0PKzQK41b_Ju-TjxN-2J9-1WM8ral-QbCeP-AP2AzVe4oZhJzK2HPErhW5Waid1CXstEzfSCEFahlWN2IgGVX0nXsH8jdnmRxhxumvrhaKmI_XOacin062mkMur5DMVHfPYKG9lk/s1600/DSC00428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5iK0PKzQK41b_Ju-TjxN-2J9-1WM8ral-QbCeP-AP2AzVe4oZhJzK2HPErhW5Waid1CXstEzfSCEFahlWN2IgGVX0nXsH8jdnmRxhxumvrhaKmI_XOacin062mkMur5DMVHfPYKG9lk/s400/DSC00428.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Georgia;">Is it possible to improve upon a chocolate chip cookie? This recipe answers that question with an emphatic “Yes!” The original idea from <i><a href="http://breadandbutternyc.tumblr.com/">Bread & Butter</a></i> included bananas, but I left that out since I wasn’t sure how people would react to banana in their chocolate chip cookies. But her idea of putting a dollop of Nutella in the middle of each cookie – genius. I started off putting a bit too much Nutella in the thumbprint, which led to a few of them falling apart. So just use a light hand with the Nutella. Oozing out the top is a-ok; not so much when it’s coming through the bottom of the cookie.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Dennis moved these to the top of his favorite cookie list, the sort of comment that makes my heart go aflutter. Make these for family, for co-workers, for friends, for yourself. Just make them.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Georgia;">Nutella Stuffed Chocolate Chip Cookies</span></b> <span style="font-family: Georgia;">(adapted from <i><a href="http://breadandbutternyc.tumblr.com/"><span style="color: windowtext; font-family: 'Times New Roman'; text-decoration: none;">Bread & Butter</span></a></i>)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, melted<br />
1 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 tablespoon vanilla extract<br />
1 egg<br />
1 egg yolk<br />
2 cups semisweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia;">Nutella</span><br />
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</div><div class="MsoNormal"><span style="font-family: Georgia;">Preheat the oven to 325°. Grease cookie sheets or line with parchment paper or Silpat.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough by the spoonful onto the prepared cookie sheets. Put a small thumbprint in each cookie, then drop in some Nutella. Cover up the Nutella with some more cookie dough, pressing lightly so it adheres to the bottom part.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Bake cookies for 10 to 12 minutes or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com2tag:blogger.com,1999:blog-5102452677788017824.post-22153229806240626832011-11-30T21:30:00.000-05:002011-11-30T21:30:54.981-05:00Soft Ginger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho59Ub8_AQF5A2YIfHQb0mo3Xuku9qBgPshlb7NCnQ6ZJX-b-YzMRGxWd4wNRGeBltCbbe7gtuZ9DAMStlBo1_AYG6H6c12BCbUtpVM2jjmh0_c22FMglxZnfxIdpeiSu9olLhboRT9SY/s1600/ginger+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho59Ub8_AQF5A2YIfHQb0mo3Xuku9qBgPshlb7NCnQ6ZJX-b-YzMRGxWd4wNRGeBltCbbe7gtuZ9DAMStlBo1_AYG6H6c12BCbUtpVM2jjmh0_c22FMglxZnfxIdpeiSu9olLhboRT9SY/s400/ginger+cookies.jpg" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Georgia;">One of my favorite flavors is gingerbread, whether it’s found in a latte from Starbucks or a freshly baked treat. For Thanksgiving this year I was tasked with bringing a dessert (surprise, surprise) so I wanted to find something that people would want to eat after stuffing themselves silly with turkey, cranberry sauce, mashed potatoes, sweet potatoes….<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Our cookie preference is always for chewy versus crispy, so I knew I didn’t want a traditional gingersnap but something that was softer. Google to the rescue! This recipe from All Recipes was exactly what I was looking for, not to mention that it provided enough cookies so I could leave some for my parents while we were able to hold onto a few ourselves. I made a few changes to the original recipe, subbing in brown sugar for half of the white sugar and increasing the spices slightly to really bring out that gingerbread flavor. I also rolled the cookies in turbinado sugar, which provided a nice contrast between the crunchiness of the sugar and the softness of the cookie. I absolutely loved these cookies, enough that they’ll be added to the regular rotation. Try them out!<o:p></o:p></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span style="font-family: Georgia;">Soft Ginger Cookies</span></b><span style="font-family: Georgia;"> (adapted from <i>All Recipes</i>)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">2 1/4 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">2 teaspoons ground ginger<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 teaspoon ground cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 heaping teaspoon ground cloves<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/4 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">3/4 cup butter, softened<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 cup white sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/2 cup brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 egg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1 tablespoon water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;">1/4 cup molasses<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia;"><o:p>1/4 </o:p></span><span class="Apple-style-span" style="font-family: Georgia;">cup turbinado sugar</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">In a large bowl, cream together the butter and white and brown sugars until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in turbinado sugar. Place the cookies 2 inches apart onto an ungreased or Silpat covered cookie sheet, and flatten slightly. Place the remainder of the dough in the refrigerator in between batches so it’s easier to handle. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Georgia;">Makes about 32 cookies.<o:p></o:p></span></div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com3tag:blogger.com,1999:blog-5102452677788017824.post-55486968240361680952011-11-18T19:28:00.000-05:002011-11-18T19:28:26.201-05:00Butterscotch-Chocolate Chip Rice Krispies Cookies<div class="MsoNoSpacing" style="line-height: 150%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBYtOyi20bKA8MtqDq4Kn7-rArBLj1WPyfzKrqxWXkhPfG85oac1W69hggzKQUDWkdu-PXD1_0RtWiidsty2Jfe43j-IIKOhJzOMmtMQaKfwthx8MwrFeUY0UomNgqHNWTL4l_3oQqwg/s1600/DSC00402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBYtOyi20bKA8MtqDq4Kn7-rArBLj1WPyfzKrqxWXkhPfG85oac1W69hggzKQUDWkdu-PXD1_0RtWiidsty2Jfe43j-IIKOhJzOMmtMQaKfwthx8MwrFeUY0UomNgqHNWTL4l_3oQqwg/s320/DSC00402.JPG" width="320" /></a></div><strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11.5pt; font-weight: normal; line-height: 150%; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11.5pt; font-weight: normal; line-height: 150%; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After making <a href="http://jerseygirleats.blogspot.com/2011/11/salted-brown-butter-crispy-bars.html"><span style="color: windowtext;">these</span></a> last week I still had half a box of Rice Krispies left over. I didn’t want to make Rice Krispie treats again so I went on a hunt for a cookie I could throw them into. Success! This recipe originally called for just butterscotch chips but I thought throwing in some chocolate chips would help cut the sweetness of the butterscotch. These cookies do take a bit of time to make as they have to chill before baking. But I just made sure I cleared a space in the fridge then threw the trays in there while I let the oven pre-heat. I don’t think these are cookies you really want sitting around for a few days as the Rice Krispies lose some of their crunchiness and become chewier. So if you make them just plan on sharing so you won’t have to worry about that. <o:p></o:p></span></span></strong></div><div class="MsoNoSpacing" style="line-height: 150%;"><br />
</div><div class="MsoNoSpacing" style="line-height: 150%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11.5pt; line-height: 150%; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Butterscotch-Chocolate Chip Rice Krispies Cookies </span></strong><strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 11.5pt; font-weight: normal; line-height: 150%; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">(adapted from <a href="http://bakingblonde.wordpress.com/"><i>Baking Blonde</i></a>)</span></strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span>1 1/4 cups all-purpose flour<br />
1 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 stick unsalted butter, room temperature<br />
1/2 cup packed brown sugar<br />
1/4 cup granulated sugar<br />
1 large egg<br />
2 teaspoons hot water<br />
1 1/2 teaspoons vanilla<br />
1 1/2 cups Rice Krispies<o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 150%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup chocolate chips<br />
½ cup butterscotch chips<o:p></o:p></span></div><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="color: windowtext;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add egg, beating until combined. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or<span class="apple-converted-space"> </span>longer. <o:p></o:p></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.</span><br />
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</div>Michellehttp://www.blogger.com/profile/17316313503180942215noreply@blogger.com4