Monday, December 22, 2014

Christmas Cookies

I try to make a few new Christmas Cookie recipes every year.  This year I got a sprtiz gun so I used a regular spritz cookie out of the recipe book that came with the gun and then I also make these smores grahams.  They were very good.  One tip I would suggest is to use a flatter shape so they don't turn over when you put them back in the oven.

Smores Spritz Cookies


  • 1 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 24 mini marshmallows
  • 2-4 ounces chopped semisweet chocolate

  1. Preheat oven to 375F. Line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, graham cracker crumbs, cinnamon, and salt.
  3. In a large mixing bowl, beat together the butter and sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla (the dough may look curdled - keep going). Gradually beat in the flour mixture.
  4. Fill a cookie press with the dough* and press out shapes onto the cookie sheets. Bake 8-11 minutes or until golden brown and firm. Cool for 1 minute then remove to a cooling rack.
  5. Once the cookies are completely cool, place half of the cookies on a cookie sheet, flat side up. Top with 1 mini marshmallow. Place under a broiler until marshmallows are puffed and toasted. Immediately top with the remaining cookies, flat side down, to form sandwiches. Cool.
  6. Melt 2 ounces chocolate in a narrow yet deep enough bowl or cup for dunking. Dip half of each cookie into the chocolate. If needed, melt the remaining chocolate. Let harden before serving. Store in an airtight container (if chocolate starts to melt, store in the refrigerator).

*Spritz cookie dough needs to be really soft and slightly sticky in order to work. If you feel that your dough is too soft, chill in the refrigerator for 5-10 minutes.
Not ready to give up the lemon phase quite yet, I also make these.  They were better than the other recipe I tried, I liked the icing, but still I'm not sure I would make them again.  I used lemon heads because that is what I had on hand.
The Cookie Jar – Lemon Drop Cookies
Serves: 5 dozen
  • 2 cups sugar
  • 1½ c butter/shortening (I used ½ c butter and 1 c shortening)
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp lemon extract
  • 4 cups flour
  • 1½ tsp soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • finely chopped zest of 1 lemon
  • 6 oz. package crushed lemon drops
  • 1 cup powdered sugar (I doubled this)
  • juice of 1 lemon (double)
  1. Preheat oven to 350 degrees
  2. Cream sugar and shortening in your mixer with the paddle attachment until light and fluffy.
  3. Add eggs and flavoring and blend well.
  4. Sift dry ingredients and gradually add to wet mixture.
  5. Add lemon zest and crushed lemon drops.
  6. Roll in balls, flatten with a fork.
  7. Bake on parchment paper for 10-12 minutes.
  8. Whisk together powdered sugar and lemon juice to make a glaze.
  9. Cool 1-2 minutes, brush with glaze.
I used my favorite oatmeal peanut butter cookie recipe to make the reese's peanut butter cup in the mini muffin pan recipe.  The cookie is not as sturdy as the original recipe so I found them to be a bit crumblier, but they still did come out good.  I baked them at a lower temp (350) but baked closer to 15 minutes.

Monday, December 15, 2014

I entered into the Great American Cookie Swap this year.  I received red velvet peppermint cookies which my husband who is a mint an, loved.  They came fresh and soft which really added to them.  I also received a dark chocolate, dried cranberry, pistatio cookie.  They were also lovely and my oldest son was a big fan.  I made Lemon Crinkle Cookies from Lauren's Latest.  I hope that my guest bloggers enjoyed them.  They were not a favorite with my family.  I would not make them again.  They turned out ok, but I have other lemon cookies that I prefer in taste.  I admit to forgetting to take a picture.  But I can say that they looked in comparison to Lauren's.


½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar


Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Tuesday, December 9, 2014

Cashew Clusters

Other than the fact that I burned my hand on the carmel and melted the spoon in the caramel because of it, these turned out wonderful.  I will definetely make again.

Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

Note: I used 1 bag of Wegmans cashews.

From Food Network magazine

Molasses with Crystalized Ginger

These cookies were very good (but LEAVE OUT the crystalized ginger).  It was much too spicy for our taste.

Ultimate Ginger Cookies (from

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 extra-large egg, at room temperature
  • 1 1/4 cups chopped crystallized ginger (6 ounces)
  • Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Tuesday, December 2, 2014

Nutter Butter Truffles

The vote is in that the family still prefers oreo truffles.  But they are good.

Reese’s Nutter Butter Cookie Truffles RecipeIngredients:16 ounces Nutter Butter Cookies
8 ounces cream cheese
8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
12 ounces milk chocolate chips [I needed more than this - I had about 10 balls left uncoated].
3/4 tablespoon shortening
1 tablespoon sprinkles (optional for top)
Directions:Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade or transfer dough to another bowl. Gently fold in the quartered Reese’s peanut butter cups. I used the very small mini Reese’s that come unwrapped. Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer.
Makes about 35 to 40 truffles

Monday, November 17, 2014

Golden Dinner Rolls

I'm still in search of the "Bulkie" roll recipe from Tops.  These were good, although not quite there yet, they were similar.

Original recipe makes 42 rolls (I made about 36)
  1. In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.

Potato Rolls

I've been wanting to try potato rolls for awhile.  These were good and easy to make.


  • 1 large russet potato (big enough to make ½ cup mashed potato), peeled and chopped
  • ⅓ cup unsalted butter, softened
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk, warmed
  • 1⅛ teaspoon instant yeast
  • ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
  • 1½ cup all-purpose flour
  • 1½ cup bread flour
  1. Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ cup. Let cool to room temperature.
  2. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
  3. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
  4. Gradually add flours, about a ½ cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
  5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
  6. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
  7. Place rolls on prepared baking sheet, about 1½ inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake rolls for 12 minutes, or until golden brown. Serve warm.

Friday, October 17, 2014

Bossk Brownies

Jase is always asking to make the recipes from the star wars cookbook.  We tried the brownies last weekend and honestly, they were very good.  I think this would be my "go to" for brownies from scratch.  I followed the recipe exactly except I did need to bake a few minutes longer.

Bossk Brownies
  • 2/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. cocoa powder (used dark cocoa powder, went a little "light" on the measure)
  • 1/2 c. butter, room temperature
  • 1/2 c. packed brown sugar
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 c. white chocolate chips
Preheat oven to 350 and butter 8 in. square pan. Stir flour, cocoa, baking powder and salt together. Mix butter and both sugars until well blended and creamy (about 3 minutes). Add eggs and vanilla extract. On low, add flour mixture until just combined. Stir in chips. Pour batter into pan and smooth top. Bake about 25 minutes.

Tuesday, October 7, 2014

Blueberry Cornbread

I made the blueberry cornbread from the food network magazine this weekend and it came out really well. I used frozen blueberries and they worked well.

27. Vanilla Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.

34. Blueberry-Corn Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

Monday, September 29, 2014

Butterfinger Apple Bars

Jeff really liked these but I didn't like the butterfingers in them.  I think they would have been ok without the butterfingers.

Caramel Apple Butterfinger Bars
  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 1/4 cups butter, melted
  • 2 cups Granny Smith apples - peeled, cored and sliced VERY thin
  • 1 jar caramel ice cream topping
  • 1/2 cup all-purpose flour
  • 5 regular size Butterfinger Bars, roughly chopped
  1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
  2. In a large bowl, combine flour, brown sugar, quick oats, and baking soda. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes.
  3. Spread apple slices evenly over crust.
  4. In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.
  5. Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.

Wednesday, September 24, 2014

Green Chile Stew

I made this green chile stew this weekend with the recipe from Guy's Diners, Drive-In's and Dives cookbook.  We really enjoyed it.  The only change I made was that I used regular chile powder.  I used about 5 peppers.

  • 2 potatoes
  • 8 ounces fresh ground beef
  • Kosher salt and freshly ground black pepper
  • 1/3 cup flour
  • 3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder
  • Optional serving suggestions: grated cheese, sour cream
  • Directions
    Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
    Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
    While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
    When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
    Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.

    Wednesday, September 17, 2014

    Country Style Steak

    I made this on Monday, I thought it would be perfect to put in the oven before going to gymnastics and then it would be ready when we got home.  It was good.  I took one viewers change and added an envelope of gravy.  It made the sauce too think.  I think I should have added additional water.  Other than that it was good.

    1 cup all-purpose flour
    1 teaspoon cracked black pepper
    1 teaspoon seasoned salt
    1/4 teaspoon garlic powder (optional)
    1 pound beef cube steaks
    1/2 cup olive oil
    2 cups beef broth
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
    3.Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
    4.Bake in the preheated oven until the meat is tender and the gravy has thickened, about 1.5 hours.

    Monday, September 15, 2014

    Chocolate Zuchinni Wave Bread

    This bread was excellent.  I doubled the recipe and made two 8 x 4 loaves and a five large muffins.  I baked the loaves for 45 minutes.  The only thing I had a problem with was that the bread stuck to the pan.  But I only used nonstick spray instead of using crisco and flour so that may have been the cause.  I also replaced the shortening with butter.  (from

    1/3 cup shortening
    1 1/3 cups white sugar
    2 eggs
    1 1/2 cups grated zucchini
    1/3 cup water
    1 teaspoon vanilla extract
    1 2/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1 teaspoon pumpkin pie spice
    1/3 cup chopped walnuts
    3 tablespoons unsweetened cocoa
    1/3 cup mini semi-sweet chocolate chips
    1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
    2.In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
    3.Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
    4.Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

    Thursday, August 21, 2014

    Rice Pudding

    I made this recipe in the crock pot yesterday.  It turned out well. 

    2 1/2 cups cooked white rice
    1 1/2 cups evaporated milk or scalded milk
    3 tbsp butter
    2 tbsp butter
    1/2 cup raisins (I omitted)
    3 eggs
    1/3 cups sugar

    Combine in the slow cooker on low for around 2 hours.  Add more milk if needed.

    I got the recipe out of the Fix it and forget it cookbook (may want to verify amounts).

    Cosmic Brownies

    These turned out ok but I'm not sure I'd make again.  If I wanted a really rich dense brownie, this is what I would use.  However, I think my family prefers the box mix brownie.


    For the Brownies
    3/4 cup unsalted butter (1 1/2 sticks), melted
    2 large eggs
    1 cup granulated sugar
    2/3 cup light brown sugar, packed
    2 tablespoons water
    2 teaspoons vanilla extract
    3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Hershey's Special Dark)
    3/4 cup all-purpose flour
    For the Ganache
    1 1/2 cups semi-sweet chocolate chips
    1/2 cup cream
    1 cup M&M


    1. For the Brownies - Preaheat oven to 350F. Line a 13-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
    3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
    4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
    5. Add the flour and stir until it's just incorporated; don't overmix.
    6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 20 to 25 minutes, or until top has just set, isn't jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter.
    7. For the Ganache - Add chocolate chips and cream for one minute.
    8. Pour ganache over mostly cooled brownies and stick in refrigerator for 10 minutes.  Then add M&M.

    Updated:  I made this receipe this weekend and REALLY enjoyed them.  I seriously could eat them everyday.

  • 1¼ c. all-purpose flour

  • ¾ c. natural unsweetened cocoa powder

  • 1 c. sugar

  • ⅔ c. brown sugar

  • ¾ c. (1½ sticks) butter, melted

  • 2 eggs

  • 3 tbsp. whole milk

  • ½ tsp. baking powder

  • 1 tbsp. cornstarch

  • pinch of salt

  • 2 tsp. vanilla extract

  • Fudge Ganache:

  • 1 c. semi-sweet chocolate chips

  • ½ c. milk chocolate chips

  • ½ c. heavy cream

  • Directions
    1. Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and lightly spray with baking spray such as Pam, set aside.
    2. In the bowl of a stand mixer, beat melted butter, sugars and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until incorporated.
    3. In a medium size mixing bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
    4. Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 18-25 minutes (I live in high altitude so my bars tend to bake quicker). The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
    5. Meanwhile to prepare the ganache, in a 2 c. glass measuring cup, combine chocolate chips and heavy cream. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with desired toppings. Serve warm or cold.

    Monday, August 18, 2014

    Cafe Mocha Cookies

    These cookies came over very well.  I didn't have bold coffee so I just used regular strength.  The caramel wasn't overly prominent, you could add more if you want more of a caramel flavor.  Kids and adults really enjoyed these.


    • 6 tablespoons butter, softened
    • 1/3 cup shortening
    • 1/2 cup packed brown sugar
    • 1/3 cup sugar
    • 1 egg
    • 2 tablespoons hot caramel ice cream topping
    • 1 teaspoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 4 teaspoons dark roast instant coffee granules
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1-1/2 cups (9 ounces) dark chocolate chips


    1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
    2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.Yield: about 3 dozen.
    Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

    Read more:

    Chocolate Muffins

    I made these this weekend and they were very good.  I made them in the big muffin pan and got 6 muffins out of the recipe.  I baked them for about 22 minutes.

    Triple Chocolate Muffins


    • 1¾ cup flour
    • ½ cup brown sugar
    • ¼ cup + 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup warm water
    • ¼ cup oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons vanilla
    • 1 egg + 1 egg yolk
    • ½ cup milk chocolate chips (regular or large)
    • ½ cup semi-sweet chocolate chips
    • ½ cup mini semi-sweet chocolate chips

    1. Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. (Will make 12 total muffins)
    2. In a large bowl whisk together flour, brown sugar, cocoa powder, baking soda, and salt. In another bowl whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips, reserving about 2 tablespoons of each kind. Divide batter evenly between the 12 liners, filling each about ¾ full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean. Store in airtight container.

    Thursday, June 12, 2014

    Honey Corn Brioche Rolls

    I really wanted these to work but they didn't.  I had to throw all the dough out because it was too soft.  I definetely should have added more flour.  I may try again.  They still sound good.
    1 cup warm water
    3 tablespoons warm milk
    1 1/2 tablespoons active dry yeast
    1/3 cup honey
    2 eggs, divided
    2 cups bread flour
    1 3/4 cups yellow corn meal
    tiny pinch of kosher salt
    2 1/2 tablespoons salted butter, softened
    Salted Honey Butter (optional)
    4 tablespoons salted butter, softened
    1-2 tablespoons honey (depending on your taste)
    1. In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
    2. In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
    3. Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
    4. Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
    5. Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400 degrees F.
    6. Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

    30 Minute Pretzels

    These pretzels were awesome and so QUICK!  I did half with salt and the other half I rolled in butter and then shoke in cinnamon sugar.  Both kids devoured them.  I used my bread machine for the kneeding and used closer to a tbsp of yeast.  I also let the dough sit for a little while to rise.

    30 Minute Pretzels - from Sally's baking addiction


    • 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
    • 1 packet active instant yeast (2 and 1/4 teaspoons)
    • 1 teaspoon salt
    • 1 Tablespoon granulated sugar
    • 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
    • 1 large egg, beaten
    • coarse sea salt for sprinkling


    1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
    2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
    3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
    4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
    5. This fifth step is optional. You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
    6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
    7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
    8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

    Monday, June 2, 2014

    Graham Cracker Cookies

    I had some graham cracker crumbs to use up as well as some easter candy so I made these cookies.  They were very good.  I would make again. 

    Graham Cracker Cookies from

    3/4 cup butter, softened (I used 1/2 butter, 1/2 Crisco)
    1. Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
    2. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
    3. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

    Slow Cooker Cream Corn

    This was awesome.  I melted the cream cheese and butter together and then stirred in the remaining ingredients.  I made some changes to the recipe.  After 4 hours it was perfect, I will definetely make again.

    Slow Cooker Cream Corn - From

    1 1/4 (16 ounce) packages frozen corn kernels (I used 2)
    1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
    2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

    Monday, May 19, 2014

    Spicy Fried Chicken

    This was ok.  I don't think I would soak the chicken in hot sauce again.  The butter milk was good though.  I didnt add the cayenne and I think there was too much salt.  I may or not make again. 

    Spicy Fried Chicken -

    1 cup buttermilk
    1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
    4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
    5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

    Monday, April 21, 2014

    Banana Cream Cheesecake

    This was really good.  This is the first time I've used a waterbath to make a cheesecake and we loved the texture.  It didn't crack at all.  I didn't make the banana whipped cream.  I think it would have been too much.  Just some simple cool whip was plenty.  I also think my pan was closer to 10 inches.


    For the crust :

    • 5 1/2 ounces (3 cups) Nilla wafers
    • 1/4 cup butter, melted

    For the filling :

    • Four 8-ounce packages cream cheese
    • 1 1/3 cups granulated sugar
    • 4 eggs
    • 1/4 cup sour cream
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon banana flavoring

    For the cream :

    • 3/4 cup milk
    • 3/4 cup heavy cream
    • 3 egg yolks
    • 1/3 cup granulated sugar
    • 1 teaspoon unflavored gelatin
    • 2 tablespoons cold water
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon banana flavoring

    For the topping :

    • 2 cups heavy cream
    • 1/2 cup granulated sugar
    • 1/4 teaspoon banana flavoring
    • 1/2 teaspoon cream of tartar
    • Dash of salt
    • 6 bananas, sliced, for garnish


    For the crust :

    Preheat the oven to 350 degrees.
    Fill a pan that is large enough to fit a 9-inch springform pan with ½-inch water and place it on the center rack in the oven.
    Line the inside of a 9-inch springform pan with parchment paper. Wrap a sheet of aluminum foil around the outside of the pan so that water cannot get into the pan when it is submerged in the water bath in the oven.
    Add the Nilla wafers to the bowl of a food processor and crush into a fine crumb. The cookies should be the consistency of sand with no chunks. Mix the melted butter with the cookie crumbs and press the crumbs into the bottom of the springform pan and up the side, 1-1 ½ inches. Place the pan in the freezer while you make the cheesecake filling.

    For the filling :

    Combine the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the eggs, sour cream, vanilla extract, and banana flavoring and beat well.
    Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath in the oven and bake until the cheesecake filling does not jiggle in the middle when moved, about 70 minutes.
    Let cool, then cover and chill in the refrigerator while you make the Bavarian cream.

    For the cream :

    Heat the milk and cream in a medium-sized saucepan over medium heat until boiling. Remove from the heat. Combine the egg yolks with the sugar in a medium-sized bowl and beat with an electric mixer on high speed until the mixture is pale yellow, about 1 minute. Add the hot liquid a little bit at a time to the eggs while beating.
    Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back of a spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle.
    Pour back into the medium-sized bowl. Dissolve the gelatin in cold water in a bowl, let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed along with the vanilla extract and banana flavoring.
    Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Cover and chill the cheesecake.

    For the topping :

    Combine all of the ingredients except for the bananas in a medium-sized bowl. Beat with an electric mixer on high speed until the cream forms stiff peaks. Cover and chill in the refrigerator.
    When the cheesecake has completely chilled out, about 4 hours, cut it into 12 slices and serve each with a dollop of the banana whipped cream on top, with 1 slice of banana on top of the whipped cream, and ½ slice of banana on the side of each serving.

    Friday, April 11, 2014

    45 Minute Wheat/Oat Rolls

    The kids didn't like these but I think they turned out well.  They rose very well in just a few minutes. 

    1 c. warm water (about 100 F)
    1/4 c. honey
    2 T. instant yeast
    1/4 c. vegetable oil (I used canola) 
    1/2 tsp. salt (omit if using salted sunflower seeds)
    1 large egg
    1 ¼ - 1 ¾ c. all-purpose flour, divided
    1 ¼ c. whole wheat flour
    1 c. rolled oats
    1/2 c. sunflower seeds, plus extra for sprinkling - I replaced with 1/4 cup oats
    1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
    2. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand), stir together water, honey, and yeast.
    3. Stir in vegetable oil.
    4. Add salt and egg, and stir until combined.
    5. Stir in 1 cup all-purpose flour.
    6. Add whole wheat flour, oats, and sunflower seeds; stir to combine.
    7. Add remaining all-purpose flour 1/4-cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
    8. With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
    9. Cover, and let dough rise for 20 minutes.
    10. Bake for 8-10 minutes, or until lightly golden brown.
    11. Brush with butter right out of the oven, if desired.
    12. *If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

    Wednesday, April 9, 2014

    Chicken Parmesan

    This was excellent and I definetely would make it again.  I like how the chicken was cooked on the parchment paper.  It kept it from getting soggy.  I cooked at 425 instead of 450 but cooked an extra 5 minutes.

    • 1 pound spaghetti
    • 2 boneless, skinless chicken breasts, cut crosswise in half
    • 3/4 cup Italian style breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons unsalted butter, melted
    • 3/4 cup shredded mozzarella cheese
    • 1 cup marinara sauce
    • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
    • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    • In a small bowl, combine breadcrumbs and Parmesan. Working one at a time, brush butter on each chicken breast and dredge in breadcrumb mixture, pressing to coat.
    • Place onto prepared baking sheet and bake for 20 minutes. Gently flip and bake until the crust is golden and the chicken is completely cooked through, about 5 minutes more.
    • Remove from oven; spoon 1 tablespoon marinara on each chicken breast and sprinkle with 1-2 tablespoons mozzarella. Place into oven and bake until cheese has melted, about 5 minutes.
    • Serve immediately with spaghetti and additional marinara, if desired.

    Monday, April 7, 2014

    New York Crumb Muffins

    I finally bought a big muffin pan.  Of course I tried it out so I made NY Crumb Muffins.  These are excellent.  I love how there is SO much crumb.  I made this recipe into 6 large muffins and baked for 30 minutes.  Delicious!

    • For the crumb topping:
    • ⅓ cup granulated sugar
    • ⅓ cup dark brown sugar
    • ¾ tsp. ground cinnamon
    • ⅛ tsp. salt
    • 8 tbsp. unsalted butter, melted
    • 1¾ cups cake flour
    • For the muffin:
    • 1¼ cup cake flour
    • ½ cup granulated sugar
    • ¼ tsp. baking soda
    • ¼ tsp. salt
    • 6 tbsp. unsalted butter, cut into 6 pieces, softened but still cool
    • 1 large egg
    • 1 egg yolk
    • 1 tsp. vanilla extract
    • ⅓ cup buttermilk (or ⅓ cup plain yogurt)
    1. Preheat oven to 325 degrees. Line muffin pan with baking cups or prepare panettone baking cups by spraying them lightly with cooking spray.
    2. In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside.
    3. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
    4. Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy.
    5. Using a ¼ cup measuring cup, divide up batter into prepared muffin pan. Then, sprinkle a generous amount of the crumb topping on top. Do not press the crumb topping into the batter. Just let it sit on top.
    6. Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean. (Note: I did stick my muffins under the broiler at about the 15 minute baking mark so the tops would get nice and brown. If you do this, make sure to watch it carefully. You do not have to do the broiler step and can omit it completely.)
    7. Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
    8. Store in an airtight container for up to 2 days.

    Friday, April 4, 2014

    Crockpot Shrimp Diavolo

    This sauce was very good.  I used one large can of crused tomatos and one large can of whole tomatoes.  I added 1 tbsp of sugar to te sauce for a little sweetness.  I used one tbsp of dried parsley and just sprinkled in the oregano.  I also used 1 tsp of minced garlic from a bottle.  Very easy - and I will make again.

    2 tablespoons olive oil
    1 medium onion, small dice
    6 garlic cloves, minced
    2 teaspoons red pepper flakes
    1 28 oz can crushed tomatoes
    1 14 oz can diced tomatoes
    ½ cup fresh basil leaves, roughly chopped
    2 tablespoons fresh parsley leaves, finely chopped
    1 teaspoon dried oregano leaves
    1 pound medium uncooked shrimp, peeled, deveined, tails removed
    1 pound linguini, cooked to package instructions
    As needed parmesan or pecorino cheese, grated

    In a skillet, heat the oil over medium heat. Add the onions and sauté for 5-6 minutes or until soft and translucent. Add the garlic and red pepper flakes and sauté for 1 minute more, remove from heat.
    Add the tomatoes, herbs, and sautéed onions to the Crock Pot. Stir to combine ingredients and cook on High for 3-4 hours or on Low for 6-7 hours. During the last 5 minutes of cooking, add the shrimp and cook until bright pink.
    Toss the sauce and shrimp with pasta and serve. Garnish with grated cheese.

    Wednesday, April 2, 2014

    Angel Biscuits

    These biscuits were so good.  In fact, I'd almost say this is my new go to biscuit recipe.  We had them with our dinner and then also enjoyed them as a dessert with some sweetened fruit.  I will definetely made again.  I halved the recipe.  Also, I made them into more of a drop biscuit.  I would suggest cutting the heat by 25 degrees and baking longer.  They got a little brown on the bottom and were still a little doughy in the middle.

    2 packages (1/4 ounce each) active dry yeast
    1/4 cup warm water (110° to 115°)
    5-1/4 to 5-1/2 cups self-rising flour
    1/3 cup sugar
    1 teaspoon baking soda
    1 cup shortening
    1-3/4 cups buttermilk
    In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).
    Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes. Preheat oven to 450°.
    Bake 8-12 minutes or until golden brown. Serve warm.Yield: 2 dozen.

    Dr. Pepper Chili

    This was good but I wouldn't say I'd make it again.  It has a very unique taste and it is very spicy.  I added some extra sugar to take away some of the smokiness.

    2 Tablespoons olive oil
    1 cup diced carrots
    1 red pepper, finely diced
    1/2 cup chopped onion
    1 Tablespoon minced garlic
    2 pounds ground beef
    4 Tablespoons corn flour (Masa)
    2 Tablespoons chili powder
    1 Tablespoon dried oregano
    1 Tablespoon cumin
    1 1/2 teaspoons salt
    1/4 cup brown sugar
    2 - 28 ounce cans crushed tomatoes
    2 - 14 ounce cans kidney beans
    1 - 12 ounce can Dr. Pepper
    1 - 7 ounce can chipotle peppers in adobo sauce, cut up
    Sour cream, shredded cheddar cheese, and corn chips
    1. Heat up the olive oil in large sauce pan. Add the carrots, red pepper, onion, and garlic and saute for 5 minutes. Set aside.
    2. Add the ground beef to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks. Stir in the corn flour, chili powder, oregano, and cumin and cook 2-3 minutes longer.
    3. Stir in the salt, brown sugar, crushed tomatoes, kidney beans, Dr. Pepper, and chipotle peppers. Heat over medium heat until it is thoroughly heated through and the flavors blend together. Serve with cheese, sour cream, and corn chips if desired.


    Thursday, March 27, 2014

    New England Clam Chowder

    This really turned out excellent.  I didn't make it exactly as written but I would definetely make it again.  The instant potato flakes added a nice flavor to it.

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable stock I used 2 1/2 cups
  • 2 (10-ounce) cans chopped clams in juice I used 2 6.5 oz cans
  • 1 cup heavy cream I used 1/2 cup cream and 1/2 cup skim milk
  • 2 bay leaves
  • 1 pound Idaho potatoes, cut into 1/2- inch cubes I used 2 potatoes
  •       3 tbsp. instant potato flakes
  • Salt and freshly ground black pepper
    Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.