Chocolate Cookies with Peanut Butter Chips

It's true. I've been home for three whole days now and this is my first post of the week. It seems I've gotten out of the habit of photographing and posting recipes, but I guess it's a habit that was bound to be broken while visiting a land without internet.

I made some delicious burritos last night that would have been a lovely addition to my little blog here, only I thought about it half way through dinner when my burrito was nearly gone. I tried to take a picture of my husband's food, but he protested so vehemently I stopped trying. He was right. A photograph of the remaining food on his plate wasn't a good idea. I'll wait until I make the burritos again to post the recipe.

So my post today will be another cookie recipe. You can never have too many cookie recipes. This one was on the back of a bag of Reese’s peanut butter chips. I've made them before, but I forgot how good they are. I rolled them in granulated sugar before baking, mostly because My Kitchen Cafe's peanut butter cookies were so divine and they too were rolled in granulated sugar. I think a little more chocolaty taste could have been in order. Maybe next time I'll make them with more cocoa, halve the peanut butter chips volume and replace them with chocolate chips.

Chocolate Cookies with Peanut Butter Chips
recipe from Hershey's Kitchen
printable version of this recipe

1 cup butter, softened
1 cup granulated sugar + ½ cup for rolling
¾ cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
½ cup cocoa
½ teaspoon salt
1 teaspoon baking soda
1 10-ounce package peanut butter chips

Preheat oven to 375. Lightly grease cookie sheets. Pour ½ cup granulated sugar on a plate and set aside.

Combine butter and sugars together; mix until creamy. Add the eggs and vanilla; mix well.

Stir flour, cocoa, salt and soda together. Gradually add the dry mixture to the wet ingredients. Mix until well blended. Resist the urge to add more flour than necessary. I live at high altitude and added ½ cup more flour than the recipe called for. The dough was still sticky, but the cookies turned out leavened and soft. I wouldn’t add more than ½ cup extra flour. Stir in peanut butter chips. Cover with foil and refrigerate for 30 minutes.

Drop rounded spoonfuls of cookie dough onto the sugar plate. Roll until dough is covered with sugar. Place dough onto a lightly greased cookie sheet, flatten slightly. Bake 8 to 10 minutes. Cool slightly, move to wire rack to cool completely. Makes about 4 dozen cookies.

Thick Soft Christmas Cookies

Today I leave for the good land of Idaho and will not return until late Sunday night. It’s possible that I will do some Christmas cooking while I'm there, but I will not post until I come back. That’s right, Idaho is the good land, but it is also the land of no internet. Rather, my in-laws have no internet. Maybe next year will prove to be a more Christmassy cooking season. I have a grand total of two Christmas posts, this one included.

I am hoping that in the midst of the packing and cleaning flurry I will bake these lovely cookies for the girls to decorate, because what could be better than two 21 month-old kids playing in frosting, sprinkles and cookies? I’m pretty sure I will spend naptime scrubbing the walls and the ceiling.

Well, these are the best sugar cookies I’ve ever tasted. They’re soft and thick and topped with an almond flavored frosting. They are so good! The recipe is from my aunt Jolyn, a lovely lady and an excellent cook.

Thick Soft Christmas Cookies
Printable version of Thick Soft Christmas Cookies
2 cups sugar
1 cup shortening
4 eggs
1 cup sour cream
1 teaspoon baking soda
4 teaspoons baking powder
½ teaspoon salt
5 cups flour + more to make stiff dough
2 teaspoons vanilla

Preheat the oven to 350. Spray cookie sheets with non-stick spray and set aside.

Mix the sugar and shortening together until the mixture is fluffy. Add the eggs, sour cream, and vanilla. In a separate mixing bowl, sift together baking soda, baking powder, salt and flour. Slowly add the flour mixture to the wet ingredients. Add enough flour to make a stiff dough that starts to pull away from the sides of the mixing bowl. Roll dough to ¼ inch thickness on a floured surface, and cut with cookie cutters. Bake for 10-12 minutes, or until slightly golden on the edges. Let the cookies cool on a wire rack before frosting. I halved the recipe this morning, cut the dough into circles 4 inches in diameter, and that gave me 24 cookies.

Almond Flavored Frosting
2 cups powdered sugar
¼ cup butter, melted
2 tablespoons milk
½ teaspoon almond flavoring
4-5 drops food coloring

Mix all ingredients together. This should make enough frosting to cover 24 cookies.

The one on the left is mine.

She liked the sprinkles more than the cookies.

Hoagie Rolls

I realize the majority of my December posts are not remotely holiday-ish recipes, this one included, but I can’t help myself. Maybe next week I’ll get my Christmas on.

Last night* I decided to use left over sweet pork to make the sandwiches but I didn't have rolls, so rather than hastily running to the grocery store to buy some, where I would probably buy a whole lot more than I needed, I made my own. Well, they were heaven in a tiny loaf of bread—so soft and delicious. They were the perfect solution to my no roll quandary, and the perfect bready jacket for the sweet pork.  I wish Santa would bring me a warm summer picnic, but until then a pulled pork sandwich will do.

* I should say I decided in the early afternoon, otherwise I wouldn’t have had enough time to make these little gems in time for dinner.

Hoagie Rolls
from Taste of Home
Printable version of this recipe

2 tablespoons dry active yeast
3 cups warm water, divided
2 tablespoons sugar, divided
¼ cup vegetable oil
1 tablespoon salt
8 cups all-purpose flour

In a large bowl, dissolve yeast in ½ cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes, or until frothy. Add the remaining warm water and sugar. Beat in oil, salt and 4 cups of flour until smooth. Stir in enough of the remaining flour to make a smooth, soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down, turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval about 5 inches long and 1 ½ inches wide. Place 2 inches apart on greased baking sheets. With a really sharp knife, make a cut across the top of each loaf. (I was excited about this part and made 3 cuts across each loaf.) Cover and let rise until doubled, about 20 minutes.  Bake at 400 for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

Beef Stew

My mother-in-law makes the most wonderful beef stew.  The broth is so good.  I just want to drink it.  I'm pretty sure the divine yet simple flavor comes from a combination of beef broth, juice from the tomatoes, and the browned meat.  It has really simple, normal ingredients that I always have on hand, with the exception of stew meat.  And I guess this time I didn't have the noodles on hand either.  That's what happens when I shop hurriedly through my grocery list; I have to make my own stinking noodles.  They were good, but more work than I wanted to do yesterday.  Ah well.  The stew was delicious anyway.

Beef Stew
recipe from Lana Danner
Printable version of this recipe

1 pound stew meat
¼ cup flour (more or less)
3-4 tablespoons cooking oil
4 russet medium potatoes, peeled and chopped
4 medium carrots, peeled and chopped
6 cups beef broth (or 6 teaspoons beef bouillon and 6 cups water)
1 can green beans, drained
16 ounces diced tomatoes, undrained (my mother-in-law swears by the S&W brand)
½ cup dry egg noodles (the home style kind)
Salt and pepper to taste

Cut stew meat into pieces. Remove the fat and any membrane. Lay the meat on layers of paper towel and pat the meat dry. Roll meat in flour.

You can do the rest one of two ways. Decide if you want to use a crock pot, or if you want to prepare the stew in a stock pot. Both turn out nicely. The meat is more tender when using a crock pot, but the noodles take longer to cook. In a stock pot everything cooks faster, and you use one pan to prepare and cook the stew, but you have to add ingredients at different intervals while the stew cooks. You will also need to continue adding beef broth to the stock pot because as the stew cooks, the broth boils and evaporates a lot—at least it does in my stock pot.

Stock Pot Directions:
Put a 3 quart stock pot on the stove top and turn the heat to medium high. Once the stock pot is heated, add 3-4 tablespoons of cooking oil. Add the meat to the heated skillet and cook until brown. Reduce heat to low. Add chopped potatoes, carrots, and broth to the stock pot. Cover and let simmer for 1 ½ hours. Add the green beans, undrained tomatoes, and egg noodles. You may also need to add more broth at this point. Simmer and cover for 30 minutes. Season with salt and pepper to taste.

Crock Pot Directions:
Put a large skillet on the stove top and turn the heat to medium high. Once the skillet is heated, add 3-4 tablespoons of cooking oil. Add the meat to the heated skillet and cook until brown. Transfer the meat to a crock pot and turn the heat to low. Put some hot water in the skillet and return it to the stove top.  Stir to remove the browned meat residue from the pan.  Once the water is bubbly and brown pour it into the crock pot.  Add the potatoes, carrots, broth, green beans, undrained tomatoes and egg noodles to the crock pot. Cook on low for 4-6 hours. Season with salt and pepper to taste.

Pomegranate Sherbet

This post concludes the pomegranate test kitchen for now.  I really had a lot of fun thinking of ways to use this lovely, versatile juice.  Thanks again to Melissa over at Wonder Mom Envy!

This recipe was also a great way to finish the four day stent of cooking with pomegranate juice. Why, you may ask? Well, because this was my very favorite recipe. I found, again, it in my 1996 “Better Homes and Gardens” cookbook, and it was so refreshing and tasty.  The recipe is for orange sherbet, but it was easy enough to replace the orange juice with pomegranate juice.  I served as a sherbet float with 7-up.

Pomegranate Sherbet

From “Better Homes and Gardens” 1996 edition, page 219

Printable version of this recipe
1 ½ cups sugar
1 envelope unflavored gelatin
2 cups pomegranate juice
1 cup milk

In a saucepan, combine the sugar and gelatin. Stir in pomegranate juice. Cook and stir until sugar and gelatin dissolve. Remove from heat and let cool for a few minutes. Stir in milk. (The mixture will look curdled.) Transfer mixture to a 9x9 baking pan. Cover, and freeze until almost firm (several hours). Break mixture into small chunks, and transfer to a chilled bowl. Beat with an electric mixer until smooth, but not melted. Return to pan and cover. Freeze until firm.

Pomegranate Bagels

I considered omitting this post altogether, but it's important to record my failures, which happen more than I'd like to admit. It is important, right? I'm pretty sad it happened with the pomegranate juice, though.

Homemade bagels were more difficult than I thought they would be. In fact, they were darn right tricky. And while I love bagels a whole, whole lot, I don't love making them. They turned out pretty misshapen and hard as nails--not something I would consider a baking success. So, in short, Einstein's will continue to receive my business.

The bagel failure was my fault, not the recipe's. My kid was screaming bloody murder the entire time I was making them. While the bagels baked, she went upstairs to her room, destroying everything in her pathway. So, I put her down for a nap, which of course solved her problem, but it destroyed the bagels. I forgot all about them and they over baked while I was consoling her. I should have put her down for a nap before my bagel experiment, but I just couldn't wait. I was excited at the prospect of making my very own homemade bagels, and with pomegranate juice, no less! Well, the outcome was disastrous. Next time I'll put the child to bed before experimenting with a tricky recipe. I hope anyone who still feels like making these is more successful than I was.

Pomegranate Bagels
recipe from "Better Homes and Gardens, 1996 edition, page 105

Printable version of this recipe

4 ¼ cups all-purpose flour, divided
1 package dry active yeast
1 ½ cups warm pomegranate juice (120 to 130 degrees)
4 tablespoons sugar, divided
1 teaspoon salt
6 cups water

In a large mixing bowl combine 2 cups of flour and all of the yeast. Add the warm pomegranate juice, 3 tablespoons sugar, and all of the salt. Beat with an electric mixer on medium speed for 30 seconds. Scrape the bowl and stir in as much as the remaining flour as you can, being careful not to add too much—which is another thing I did wrong. The dough should pull away from the sides of the mixing bowl, but still be sticky. Knead until it is somewhat stiff, smooth, and elastic. Cover and let the dough rest 10 minutes. Grease a baking sheet.

Working quickly, divide dough into 12 portions; shape into smooth balls. With your finger, poke a hole through the center of the one dough ball. Gently pull the dough until the hole is 2 inches in diameter. Try to maintain a uniform shape. Place on the prepared sheet and continue with the remaining dough balls. Cover; let rise 20 minutes. (Start timing after first bagel is shaped.)

Broil bagels 5 inches from heat 3 to 4 minutes, turning once. Bagels should not be brown. Meanwhile, bring 6 cups of water and the remaining tablespoon sugar to a boil. Reduce heat. Simmer bagels, uncovered, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towels. Place drained bagels on a well greased baking sheet. Bake in a 375 degree oven for 25 minutes, or until tops are slightly golden.

Pomegranate Syrup for Pancakes or Waffles

Sorry about my hand in the photo. My husband, who took the picture, kept telling me, “move your hand!” Apparently I didn’t listen. Well, the pomegranate syrup was entirely his idea, and it turned out to be a good one. I love raspberry and strawberry syrups on pancakes but have never tried making my own fruity syrup, with the exception of apple cider syrup. This recipe was basically apple cider syrup made with POM Wonderful It was easy and so good.

Pomegranate Syrup
Printable version of this recipe

1 cup sugar
2 tablespoons cornstarch
¼ teaspoon cinnamon
2 cups POM Wonderful
¼ cup butter
½ teaspoon vanilla

Combine sugar, cornstarch and cinnamon in a saucepan. Stir in POM Wonderful and cook, stirring constantly until mixture boils and thickens. Once syrup is thick, remove it from the stovetop, and add the butter and vanilla. Stir until butter is melted. Serve with pancakes or waffles. Enjoy!

Pomegranate Gelatin and Cream Squares

Alright, the photo isn’t that great, but the dessert was. The pomegranate flavored gelatin was wonderful. It really was unlike any gelatin I’ve tasted before, with a unique and really refreshing flavor.  Making the gelatin right here at home was really easy, and I think pairing it with a creamy filling and a crumbly crust really made the flavor stand out.  It's a great little dessert.

Pomegranate Gelatin and Cream Squares
Printable version of this recipe

For the gelatin:
2 envelopes unflavored gelatin
1 ¼ cups cold pomegranate juice (POM Wonderful)
1 ¼ cups boiling water
¾ cup sugar

Pour the pomegranate juice into a mixing bowl and sprinkle the gelatin on top. Let the gelatin granules soften on top of the juice for a few minutes, and then stir. Slowly pour the boiling water in the mixing bowl, while stirring constantly. Add the sugar and stir until it is dissolved. Cover with plastic wrap and put it in the refrigerator until it is soft set, or about 1 ½ hours.

For the crust:
2 cups toasted pecans
3 tablespoons sugar
½ teaspoon salt
2 slightly beaten egg whites

Put nuts, sugar and salt in a food processor bowl. Cover and process until nuts are finely ground. Stir the ground nuts and egg whites together. Press onto the bottom of an 8x8 square dish and bake at 375 got 10-12 minutes, or until crust appears dry. Cool before spreading cream cheese filling on top.

For the cream cheese filling:
8 ounces cream cheese, softened
½ pint whipping cream
1 cup sugar, divided
1 teaspoon vanilla

Blend softened cream cheese and ¾ cup of sugar together. In a separate bowl, whip the cream until stiff peaks form. Add ¼ cup sugar and the vanilla. Pour half of the whipped cream into the cream cheese mixture and whisk together. Cover the remaining half and refrigerate.

Putting it all together:
Spread the cream cheese filling over the cooled crust. Pour partially set gelatin over top. Refrigerate until gelatin is firm, another 1 ½ to 2 hours. Spread remaining whipped cream on top of firm gelatin.  Cut into squares and serve.

POM Wonderful Recipes

 

My friend over at Wonder Mom Envy brought me some POM Wonderful and asked if I would like to try it in some recipes, which I happily agreed to.  So, the next series of posts will include recipes I have concocted using pomegranate juice.  I'm considering a gelatin dessert, syrup for pancakes, sherbet and a bagel or bread of some sort.  The recipes will be posted here and at Melissa's website, Wonder Mom Envy.  Thanks for thinking of me to test recipes with POM Wonderful!

Manicotti

Who doesn't love cheesy filled pasta shells in marinara?  I've seen and tried lots of different Manicotti recipes, some made with rolled lasagne noodles, some stuffed with veggies and cheese.  This recipe uses the traditional jumbo shells, is stuffed with a three cheese mixture, and is then baked in marinara sauce.  I think it's my favorite.  I think.

Manicotti
Printable version of Manicotti

12 dried jumbo pasta shells
1 beaten egg
1 1/2 cups cottage cheese (or ricotta if you prefer)
1/2 cup shredded mozzarella
1/4 Parmesan cheese, grated
2 tablespoons fresh parsley
1/2 teaspoon dried oregano
1 1/2 cups prepared marinara sauce

Preheat oven to 350.  Cook pasta shells for about 20 minutes, or until tender.  While pasta is cooking, stir together egg, cottage cheese, mozzarella, Parmesan, parsley and oregano, set aside.  When pasta is cooked, remove each shell from the water with tongs and lay on waxed paper to cool slightly.  Spoon a scant 1/4 cup filling into each shell and place in a 2-quart baking dish.  Spoon marinara sauce over top of shells evenly.  Bake covered for 15 minutes; uncover and bake 15 minutes more.

Peanut Butter Cookies

Well, I have a new favorite cookie.  I know it's Christmas and I should be making some festive holiday treats, but I couldn't resist making these little gems yesterday.  They are so soft and tender.  And delicious.  I've made them several times now and have never been disappointed.

And here's my disclaimer: this cookie recipe is not my own.  That's right, it's from a cooking blog my sister introduced me to over the summer when she made some incredibly delicious peanut butter cookies to share while we were on vacation.   It's from one of my new favorite cooking blogs, My Kitchen Cafe.  I love, love, love this blog and made a link to it on the right side bar.  Find these cookies, Christmas baking ideas and much more on My Kitchen Cafe. 

Peanut Butter Cookies
recipe from My Kitchen Cafe

Printable version of Peanut Butter Cookies

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter
1 cup sugar (¾ cup for cookie dough, ¼ cup for rolling)
½ cup firmly packed brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

Preheat the oven to 350. In a mixing bowl combine the flour, baking soda, baking powder and salt. Set aside. In another mixing bowl, combine the butter and peanut butter until smooth. Add the sugars and mix well. Add the egg and mix well. Add milk and vanilla extract and mix. Add the peanut butter and chocolate chips and mix. Put ¼ cup sugar on a plate. Roll dough into rounded teaspoon-sized balls. Roll balls in sugar, place on an ungreased baking sheet and either make a crisscross design with a fork on top, or flatten slightly with the back of a spatula.  Bake for 10-12 minutes, making sure not to over bake. Enjoy!

Turkey and Vegetable Chili topped Potatoes

I watched “Biggest Loser” for the first time last week, and saw Chef Curtis Stone cook up a hearty turkey and vegetable chili served over a baked potato, and topped with plain yogurt. The meal looked so good I had to try it.  I've used plain yogurt in place of sour cream when baking loads of times, but I had never used it on a baked potato.  I was skeptical at first; but I was also pleasantly surprised.  I really couldn't tell the difference.  My husband said he knew it was yogurt, but "only because I told" him.  We all enjoyed a somewhat healthy, baby M approved dinner last night.

Turkey and Vegetable Chili
As seen on “Biggest Loser,” made by Chef Curtis Stone

4 baker potatoes
1 ½ tablespoons olive oil
1 large onion, diced
1 garlic clove, minced
1 small red chili, seeded and diced
½ teaspoon ground cumin (I omitted this)
1 large carrot, peeled and diced
1 large celery stalk, diced
1 small yellow bell pepper, seeded and diced
12 ounces 1% lean ground turkey
4 medium tomatoes, diced
8 ounces cooked white or black beans
4 cups baby spinach
Freshly ground pepper
¼ cup plain fat free yogurt
Micro cilantro, chopped chives or chopped cilantro for garnish

1. Scrub skins of potatoes, pierce to create steam holes, and cook in a 400 degree oven for 45 minutes.

2. Place a large sauté pan over medium high heat, then drizzle with oil.

3. Add the onion, garlic, and red chili, and sauté for 2 minutes, or until tender.

4. Add cumin (if using), carrot, celery, bell pepper, and sauté for 5-7 minutes.

5. Reduce heat to medium and add turkey; cook through.

6. Reduce heat to low, add tomatoes and beans; simmer covered for 15 minutes.

7. Remove lid from sauté pan, add spinach, cover and simmer 2 minutes, or until spinach is tender.

8. Slice baked potatoes in half lengthwise, put on a dinner plate. Spoon chili inside of the potato, sprinkle with freshly ground pepper, add plain yogurt and sprinkle chives on top.  Serve with salad.  Enjoy!

Printable version of Turkey and Vegetable Chili topped Potatoes

Mandarin Orange and Spinach Salad

This is a great salad to chase away winter blues because first: it's a salad in winter, and second: the ingredients are always available.  The toasted almonds are my favorite.  Roasting really does bring out a nice flavor that is otherwise hidden.  The salad has a sweet and tangy dressing that is also really good.

Salad:
1 head romaine lettuce, torn
3 ounces baby spinach
2 stalks celery, chopped
1 green onion, chopped
1 cup crasins
1 can mandarin oranges, drained and patted dry with paper towels
½ cup slivered almonds, toasted

Wash and dry lettuce, celery and green onions. Drain oranges and pat dry with paper towels. While lettuce and oranges dry, roast almonds. Turn the broiler on. Spread almonds on a cookie sheet and put the cookie sheet directly under the broiler. It usually takes less than 2 minutes for the almonds to brown in my oven. Watch the almonds carefully because ovens vary, and it may take less time for them to brown in yours. Once almonds are brown, remove cookie sheet from oven and let almonds cool. Tear lettuce into bite sized pieces and put it in a salad bowl. Add chopped celery, green onion and mandarin oranges; toss. Just before serving add almonds. Drizzle with poppy seed dressing.

Oil Free Poppy Seed Dressing:
¼ cup + 2 tablespoons sugar
½ teaspoon dry mustard
½ teaspoon salt
1 tablespoon pectin
2 tablespoons vinegar
½ cup water
½ teaspoon poppy seeds

Put all ingredients in a pint jar that has a screw top lid (a Mason jar, for example). Mix with a wire whisk until sugar and pectin are dissolved. It takes some time to get all the pectin dissolved. Cover with screw top lid and refrigerate 2 hours before serving. Shake dressing before pouring it on top of the salad.

Printable Version of Mandarin Orange and Romaine Salad

Peppermint Dessert

Ahh, The holidays. And what, you may ask, is Christmas without Peppermint Dessert? Well, at my house it isn't Christmas at all. It's just December. A lovely month wherein gifts are exchanged, parties are thown and houses are decorated: activities that are merely December chores without Peppermint Dessert. Make this delightful sweet and watch the mundane become extraordinary. Dreadful chores become a delightful walk in a wintry Wonderland.  Choirs sing heavenly praises.  And, yes, December becomes Christmas. This magical dessert is your ticket to Christmas bliss. With four ingredients it’s also really easy to prepare.

Peppermint Dessert
2 cups Oreo cookie crumbs
1 pint stiffly beaten whipping cream
3 cups miniature marshmallows
1 cup crushed candy canes

Crush Oreo cookies and put all but 1/2 cup in the bottom of a 9x13 dish.  Pour whipping cream into a mixing bowl and mix with an electric hand mixer until cream forms stiff peaks.  Stir in marshmallows and crushed candy canes.  Spread mixture on top of Oreo crumbs.  Sprinkle the remaining crumbs on top.  Cover with foil and freeze for at least 1 hour.  Remove from freezer 20 minutes prior to serving.  Enjoy!

Printable version of Peppermint Dessert

Granola

Who doesn’t like granola? It’s good on yogurt, it’s good dry, it’s good in a cereal bowl with milk. It’s also freaking expensive. I found a great granola recipe in the 1996 "Better Homes and Gardens" cookbook, which is by far less expensive to make and tastes better than packaged granola you buy at the grocery store. I adapted it just a little to suit my tastes and to use what I had on hand, and it turned out really good. You can add dried fruit like cranberries, bananas, dates and so on after baking if you like, or you can leave it plain as I did.


Granola
Recipe adapted from "Better Homes and Gardens" 1996 cookbook

2 cups regular rolled oats
½ cup flaked coconut
½ cup slivered almonds
2 tablespoons brown sugar
½ teaspoon salt
¼ cup honey or maple-flavored syrup
¼ cup melted butter
1 teaspoon vanilla

Preheat oven to 300.  Coat a 15x10 inch baking sheet with non-stick cooking spray.  Combine the oats, coconut, almonds, brown sugar and salt.  Combine honey or syrup, butter and vanilla in a separate bowl.  Pour syrup mixture over dry ingredients and stir to coat.  Spread evenly on the baking sheet and bake for 30 to 35 minutes, stirring after 20 minutes.  Remove from oven and immediately turn out onto a large piece of foil to cool.  Once granola has cooled, break it into small pieces, cover tightly and store at room temperature for up to 2 weeks.  For longer storage, seal in freezer bags and freeze.

Printable version of Granola

Dad's Chocolate Sauce

My family ate a lot of ice cream when I was growing up, and frequently my dad made chocolate sauce to spoon over it.  It was one of our favorite treats.  We usually served it with vanilla ice cream, but I made some last night and spooned it over peppermint ice cream.  I love chocolate and mint together, so I really liked the peppermint and chocolate sauce combo.  The sauce is rich, so use it according to your tastes.  It also takes some time to thicken; don't be surprised when it's still pretty runny as you remove it from the stove.  It thickens as it cools.  If you have the foresight to make it a day in advance the consistency becomes more hot fudge like.  When making it ahead of time prepare the sauce, let it cool, pour it into a container with a tight fiting lid and refrigerate it.  Heat it just before serving. 

Dad's Chocolate Sauce

2 tablespoons butter

2 tablespoons cocoa

1 cup sugar

1 cup evaporated milk

2 teaspoons vanilla

Combine butter, cocoa, sugar and evaporated milk in a sauce pan.  Stir while ingredients come to a boil.  Continue to stir and boil for 3 minutes.  Remove sauce pan from heat, stir in vanilla and allow sauce to cool for 5-10 minutes.  The sauce will thicken as it cools.

Printable Version of Dad's Chocolate Sauce

Oatmeal Applesauce Muffins

I rarely cook anything for breakfast during the week, but today I decided a nice grainy, low fat muffin would be just the thing. Well, it was low fat until I slathered it with butter.

The recipe calls for more oatmeal than flour, which really never is a bad thing because I like oatmeal a whole lot. It also calls for one cup of applesauce, which I thought seemed like a lot considering the volume of dry ingredients, but it turned out perfect. The muffins were a beautiful brown color, and although I hate the word, they were also very moist. What a horrible word! Don’t let it stop you from making these muffins. They were oatmealy, not overly sweet, and delicious.

Oatmeal Applesauce Muffins
1 ½ cups oatmeal
1 ¼ cups flour
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsweetened applesauce (or sweetened it that’s what you have)
¼ cup butter, melted
1 egg
1 teaspoon vanilla

Preheat the oven to 375. Coat a muffin pan with nonstick cooking spray and set aside. Combine oatmeal, flour, brown sugar, cinnamon, baking powder, baking soda and salt in a mixing bowl and set aside. In another mixing bowl combine applesauce, melted butter, egg and vanilla. Add wet ingredients to dry ingredients and mix until moistened. Fill the mixture among 12 muffin tins and bake for 18 minutes if using a dark muffin pan, or up to 22 minutes if using a light muffin pan. Enjoy!

Printable version of Oatmeal Applesauce Muffins

Kung Pao Chicken

I love this recipe. I’m not sure how authentic it really is, but it’s one of my favorites. My mom found it Winifred Jardine’s “Managing Your Meals” and made it several times when I was growing up. Sadly, the cookbook is out of print. I have a copy of it and I use it a lot; in fact, I use it so much the binding is shot. My husband, babe and I eat this meal several times a year and always love it.

One thing I like about the recipe is that you can adjust the spiciness to your family’s liking. My husband prefers the sensation of swallowing a live coal. Baby M and I, on the other hand, do not. The spiciness comes from the dried red peppers. To increase the spiciness, tear several open, and sprinkle the seeds into the skillet when you sauté the peppers and peanuts. The recipe is not spicy at all unless you sprinkle seeds into the skillet. I recommend 2-3 peppers worth of seeds. My husband recommends tearing all the peppers open and sautéing all the seeds. I let him add seeds to his finished plate at the end. Serve with steamed rice and steamed broccoli.

Kung Pao Chicken
recipe from “Managing Your Meals,” by Winifred Jardine
1 tablespoon pineapple juice (or other fruit juice)
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
2 chicken breast halves, diced
4 tablespoons vegetable oil
Cooking sauce*
8-10 small dry chili peppers (found in the spice section of the grocery store)
½ cup salted peanuts
1 clove garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (white separated from green)

In a medium bowl combine pineapple juice, cornstarch, salt, and pepper. Add chicken; stir to coat, then stir in 1 tablespoon oil; let stand 15 minutes.  Prepare cooking sauce and set aside.

Heat wok or large skillet over medium heat. When the pan is hot, add 1 tablespoon oil, chili peppers, seeds from peppers, and peanuts. Stir until peppers begin to char. Immediately remove peppers, seeds and peanuts.

Add the remaining 2 tablespoons oil to the skillet and increase the heat to high. Add garlic and ginger, stirring constantly until browned. Add chicken. Stir fry until chicken becomes opaque and lightly browned. Add peppers, seeds, peanuts, and white pieces of onion to the skillet. Stir cooking sauce, pour into skillet, cook and stir until sauce thickens and
bubbles. Garnish with green pieces of the chopped green onion. Makes 4 servings.

*Cooking sauce:
4 tablespoons soy sauce
2 tablespoon white wine vinegar (or other vinegar)
½ cup chicken broth or water
4 teaspoons sugar
4 teaspoons cornstarch

Combine all ingredients in a bowl. Stir and set aside.

Printable version of Kung Pao Chicken

Ode to Sweet Shredded Pork

“How do I love thee? Let me count the ways.

I love thee to the depth and breadth and height
My soul can reach . . .”
(Elizabeth Barrett Browining, "How Do I Love Thee")

I thought about writing my own spin on Barrett Browning’s lovely poem to express my adoration for sweet pork, but quickly reconsidered. Instead I will list why I am in love with it.

1. It’s one of those throw-it-in-the-crock-pot-and-forget-about-it for 12 hours meals. Who doesn’t love that? It turns out wonderfully tender and if you have time to leave it in the crock-pot longer, some pieces get a little crispy. So good!

2. The meat stretches a bit. That’s not what I meant. You can get several meals from one recipe of sweet pork. If you’re making tostadas, use about 1/3 cup of meat for each serving. Layer tortillas, meat, rice, beans, cheese, lettuce, and dressing.

3. It freezes and reheats very nicely so you can have quick, delicious meals later. I put family size servings in freezer bags, push all the air out, flatten, label, and stack like bricks in the freezer. You can reheat the pork in the oven, stove top, or microwave.

4. It’s pretty versatile. I’ve made pork tacos with those delicious cook at home tortillas. I’ve also made pork tostadas with sweet pork layering crisp corn tortillas, meat, black beans, rice, cheese, lettuce, pico de gallo, cotija cheese, tomatillo ranch dressing and lime wedges. I think it would also make a really good pulled pork sandwich, served hot on a toasted Kaiser bun.


Here's the recipe.  Enjoy!


Sweet Shredded Pork
3 pounds Boston Butt pork roast (what kind of name is that, anyway?)
2-5 cloves garlic, minced (depending on how much you like garlic)
1 ½ cups Coke
¾ cup ketchup
1 cup brown sugar
Juice from 2 limes

Place pork roast in the crock-pot. Spread garlic on top of roast, and pour Coke on top. Cook it on low for 6-8 hours. Boston Butt’s are pretty fatty, so you will have lots of liquid in the crock-pot after 6-8 hours of cooking. Drain as much liquid off as possible, then shred the meat with two forks. Add the remaining ingredients, stir through and simmer on low until ready to serve. If making tostadas, serve them with any or all of the following: crisp corn tortillas, meat, steamed rice, black beans, cheese, shredded romaine lettuce, pico de gallo, cotija cheese, cilantro, sour cream, lime wedges, tomatillo ranch dressing (recipe here).

Printable version of Sweet Shredded Pork

Bibimbap

I found this recipe on Ambitious Delicious(ness). Try it if you like Korean food. Try it if you don't. It's a great way to get lots of veggies in at dinner. But if you're short on time, or pots and pans, be warned; this dish is not for you. It's time consuming because you have to prep and cook each vegetable separately and then wash all the dishes afterward. Lots of prep, lots of time, lots of dishes, but worth it if you have time.

In Korean bibimbap means "mixed rice," this dish was aptly named because basically it's steamed rice with a bunch of root vegetable side dishes mixed together.

My husband was the most excited for this meal; he ate it a lot when he lived in Korea, but I also enticed my 19 month-old to eat it. Probably because it was a colorful offering, although most of her food ended up on the floor.

Things I would do differently next time:
1. Serve it in really hot stone bowls. The rice in the bottom gets toasty and delicious in a hot stone.

2. Serve it with Miso or Egg Drop soup, like Ambitious Delicious(ness) suggests.

3. Use less gochujang in my bowl. I like spiciness, but my food was a bit like swallowing a live coal.

4. Cook the eggs as the final step. Layer the food in bowls and then cook the eggs and put on top.

Ingredients:
4 cups sushi rice, steamed
1 package baby spinach
1/2 pound ground beef
1 pound bean sprouts
2 carrots
1 large cucumber
7-8 whole mushrooms
6 teaspoons sesame oil
2 teaspoons red pepper flakes
2 cloves garlic, minced
2 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon seasoned rice vinegar
4-5 eggs
salt to taste

Spinach:
Pour 3-4 cups of water into a pot. When the water is boiling, add spinach and cook for 1-2 minutes. Drain, rinse with cold water, and squeeze excess water out. Season with salt and 1 teaspoon sesame oil. Put an oven preheated to 170.

Bean Sprouts:
Wash sprouts, remove any filmy or long root pieces. Pour 3-4 cups of water into a pot. When the water is boiling, add bean sprouts, cover and cook for 5 minutes. Drain, and season with salt and 1 teaspoon red pepper flakes. Put cooked sprouts in the warm oven.

Carrots:
Peel and grate carrots. Coat a skillet with oil and cook carrots until tender. Remove from heat and put in the warm oven.

Enokitake Mushrooms: (I used white button mushrooms)
Remove mushroom ends with a knife. Chop mushroom caps and rinse with water. Pour 3-4 cups of water into a pot. When the water is boiling add chopped mushroom caps and cook for 4 minutes. Remove from heat and drain. Put mushrooms in the warm oven.

Shitake Mushrooms: (I used white button mushrooms)
Wash mushrooms and slice into strips. Coat a skillet with oil and sauté until mushrooms are tender.

Cucumbers:
Wash cucumber, slice in half lengthwise, and then slice each half horizontally. Season with 1 teaspoon red pepper flakes, 2 teaspoons sugar, and 1 teaspoon vinegar. Set aside.

Ground beef:
Put ground beef into a mixing bowl. Add 2 cloves minced garlic and 1 tablespoon soy sauce. Mix well, cover, and refrigerate for at least 30 minutes. Cook until brown and thoroughly cooked.

Eggs:
Coat a skillet with non-stick cooking spray. Cook the eggs over-easy, or over-medium; you want solid whites and semi-solid yolk. The yolk breaks when you put it over the rest of the ingredients and cooks through then.

To Serve:
Put about 1 cup of steamed sushi rice in the bottom of a HOT stone bowl. Add spinach, sprouts, carrots, mushrooms, cucumbers, and ground beef. Sprinkle a little sesame oil on top, add the egg, and a little gochujang. You can always add more gochujang if you think it needs more. Enjoy!

Note:
Prepare the raw ground beef first so the flavors of the soy sauce and garlic seep into the meat while you prepare the vegetables.

Printable version of Bibimbap

Creamy Tomatillo Ranch Salad Dressing

I just realized this dressing recipe is embedded in the Taco Salad post.  Thought it might be helpful for it to have it's own post.

1 jalepeno (remove seeds for milder dressing)
1 clove garlic, crushed
1 tomatillo, chopped
1 handful cilantro
Juice of 1 lime
1 cup milk
1 package ranch dressing powder (I used Hidden Valley)
1/2 cup mayonnaise
1/2 cup sour cream

Remove jalepeno stem, seeds and put it in the blender.  Add crushed garlic, chopped tomatillo, cilantro, lime juice, milk, and ranch dressing mix.  Blend until all ingredients are mixed well and the cilantro and tomatillo are pureed.  Add mayonnaise and sour cream and whisk until smooth. Refrigerate until ready to serve. Dressing lasts up to one week covered in the refrigerator.

Printable version of Creamy Tomatillo Ranch Dressing

Strawberry Danish Pastry

I know. This Daring Baker's Challenge was a long time ago, but better late than never, right? I saw this recipe on thedaringkitchen.com few months back and just got around to it. The pastry is definitely worth the time and trouble of making. Don't get discouraged by the length of the recipe. It really isn't too difficult and is so worth it in the end. My husband requested I make it again with a sweetened cream cheese and strawberry jam filling. We both liked it more. I think the cream cheese filling also prevented the jam from leaking out of the pastry dough prior to baking.


The recipe below makes enough dough, filling, and glaze for 2 pastries. Keep in mind I substituted a scant mixture of cinnamon, nutmeg and cloves for the cardamom, given it costs close to $15 a jar.  Yeah, way too many pennies to spend for one spice, and the pastry turned out delicious with the substitution anyway.  I also used vanilla extract in place of the vanilla bean which was nearly $20 for a jar with 2 beans inside.  The cardamom and vanilla bean probably give the pastry dough a more intense vanilla and cardamom flavor, but I just saved myself $35 dollars by substituting those items for things I had on hand; and like I said, the pastry was delicious in every way.   


Danish Dough:
1 tablespoon dry active yeast
1/2 cup whole milk
1/3 cup sugar
zest of 1 orange, finely grated
3/4 teaspoon cardamom
1 1/2 teaspoons vanilla extract
1/2 vanilla bean split and scraped
2 large eggs
1/4 cup orange juice, freshly squeezed
3 1/4 cups flour
1 teaspoon salt


Butter block: 1 cup cold, unsalted butter mixed with 1/4 cup flour


Combine yeast and milk in a large mixing bowl that has been fitted with a mixing attachment. Mix on low speed and slowly add sugar, orange zest, cardamom, vanilla extract, vanilla bean seeds, eggs, and orange juice. Once ingredients are mixed thoroughly, remove the mixing attachment and install the dough hook to the mixer. Sift salt and flour together, and add to wet ingredients 1 cup at a time, increasing speed to medium until thoroughly mixed and dough is smooth. You may need to add more flour if the pastry dough sticks to the sides of the bowl. Add flour, a little at a time, until the dough clings to the dough hook. Transfer dough to a lightly floured baking sheet, cover it with plastic wrap and refrigerate for 30 minutes.


Butter block: Mix butter and flour on medium speed for about 1 minute. Scrape the sides of the bowl and mix for another minute or until smooth. Set aside, allowing mixture to almost reach room temperature.


Turn dough out onto a lightly floured surface. Roll dough into a rectangle about 18x13 inches, 1/4 inch thick. If the dough is sticky, dust it with flour. Spread the butter block evenly over the center and right third of the dough. Fold the left (unbuttered) third onto the center and the right third on top. This marks the first of four "turns." Return the dough to the baking sheet, cover it with plastic wrap and refrigerate for 30 minutes.


Put dough on a lightly floured surface, with the open ends to your right and left (like a 8.5x11 piece of paper turned horizontally). Roll the dough into another 18x13 inch rectangle. Fold the left third over the center, and the right on top. Keep in mind the entire butter block was used in the first turn, so no butter will be added for the remaining turns. Return the dough to the baking sheet, cover with plastic wrap and refrigerate 30 minutes. This completes the second turn.


Continue rolling out, folding, refrigerating until you have completed 4 turns. After the final turn, refrigerate the dough at least 5 hours, overnight if possible. After the final refrigeration, the Danish dough is ready. Remember you have enough for 2 braids, so you can either use both now, or use one and freeze the other.


Filling (for 2 pastries):
3 cups strawberry freezer jam
2 large egg whites, beaten for egg wash


Line a baking sheet with parchment or waxed paper. Roll the Danish dough into a 15x20 inch rectangle, 1/4 inch thick. If the dough seems to shrink back when rolled, let it rest for a few minutes and try again. The closer the dough is to room temperature, the less elastic it will be. Place the dough on the baking sheet. Using a pastry wheel or a knife, cut the dough on one of the long edges in parallel 1 inch wide, 5 inch long strips. Repeat on the other side, making sure to align strips with each other. Spoon the strawberry filling down the center of the dough.


Starting with the bottom, fold the center pieces of dough over the filling. Now fold the cut strips of dough over the filling, right over left in a braided fashion. Trim and extra dough and tuck the edges underneath. Whisk the egg and brush lightly on top of pastry. Sray cooking oil onto a piece of plastic wrap and use it to cover the pastry.


Proof at room temperature for about 2 hours, or until doubled in volume. Position an oven rack in the center of the oven, and preheat to 400 degrees. Bake 10 minutes, then turn the baking sheet 180 degrees so the pastry is evenly baked. Lower the temperature to 350 degrees and bake for 15-20 minutes more. Drizzle the top of the pastry with glaze and serve warm or at room temperature. Enjoy!


Orange Vanilla Glaze (for 2 pastries):
1 cup powdered sugar
2 tablespoons milk or orange juice
1 teaspoon vanilla extract
zest of 1 orange, finely chopped


Mix all ingredients in a mixing bowl until smooth.

Printable version of Strawberry Danish Pastry

Banana Bread

I had really, really ripe bananas this morning and decided to make banana bread. My mom's recipe is my favorite, but I adapted it a little today. I put two batter filled loaf pans in the oven to bake this morning before the babe woke up. Let me tell you, the smell banana bread baking in the oven first thing in the best!

4 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups mashed bananas (about 7 ripe bananas)

4 eggs

1 cup brown sugar

1 cup white sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup melted butter

1 teaspoon vanilla

1 cup chopped walnuts

Preheat oven to 350. Spray two loaf pans with nonstick cooking spray and set aside. Combine flour, baking powder, baking soda and salt in a mixing bowl, set aside. Mash the bananas in a large mixing bowl. I have a kitchenaid, so I just put the bananas in the bowl and mixed them with the flat paddle attachment until they were mashed. Stir in eggs, sugars, spices, butter and vanilla. Slowly add the flour mixture to wet ingredients and mix well. If desired add walnuts and stir. Pour batter into prepared loaf pans and bake for 60 minutes, or until a toothpick inserted comes out clean. Enjoy!

Printable version of Banana Bread

Beef Pulkogi (Korean Barbecued Beef)

Pulkogi is marinated beef or pork that is grilled, served with steamed rice and wrapped in Romaine lettuce leaves.  My husband lived in Korea for two years so every now and then he gets a craving for Korean food.  He received this recipe from a friend in Korea.

I purchased a beef roast and had the butcher cut it as thinly as he could. When I brought the meat home I trimmed the fat off and combined the meat and marinade. I divided the meat among 5 ziplock bags and froze them to prepare later. I actually forgot about them for several weeks. When realized the meat was in the freezer, I thawed one bag in the refrigerator and had my husband cook it on the grill. It was good, but not as good as the bag we tried a few weeks later. Each time we thawed and cooked a new bag of pulkogi we found the meat absorbed the marinade more and more, making it really flavorful and tender. The photograph above is pulkogi we made from the last bag. Hands down it was the best we have ever made. All the liquid from the marinade seeped into the meat, leaving no marinade to discard once the meat was placed on the grill. It was so tender and flavorful. We will definitely do this again.

I also found a recipe for spicy cucumber salad at for the love of cooking.  As a side note, every recipe I've made from said website is so good!  I've been in search of a spicy vegetable to pair with the sweet pulkogi; these two items were really good together.  Thanks for the salad recipe, Pam!

Pulkogi

3-4 pounds beef roast, filleted

1 cup sugar

3/4 teaspoon Accent (I omitted this)

1 teaspoon pepper

5 green onions, chopped

3 cloves garlic, minced

1 piece ginger, diced

1 cup soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds

Trim beef of fat and cut into 3-4 inch pieces. Put meat in a mixing bowl, sprinkle sugar over top and stir until beef is coated in sugar. Cover and refrigerate for 20 minutes. Combine Accent (if using), pepper, onions, garlic, ginger and soy sauce in a small mixing bowl. Turn broiler on high, put sesame seeds on a baking sheet and pour oil on top. Make sure all seeds are covered in oil. Put baking sheet in the oven and broil until seeds are golden brown. Add sesame seeds to soy sauce mixture. Pour mixture over beef and marinate for at least 30 minutes. Grill to desired doneness. You can also cook the meat under the broiler. To broil, spray tin foil generously with nonstick cooking spray and use the foil to line a baking sheet. Put the meat on the cookie sheet and place under the broiler. Cook to desired doneness, turning once or twice. The broiling method takes about twice as long. Enjoy!

Printable version of Beef Pulkogi