Saturday, January 31, 2009
Thursday, January 29, 2009
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped semisweet chocolate
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by large tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake for 8to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Wednesday, January 28, 2009
Oh what do you do in the wintertime when all the world is white?
Do you turn up the heat,
or hide under the sheets,
or bake a homeade apple pie?
Is that what you do? So do I!
All morning it snowed and snowed! It actually stuck to the ground this time. I am so grateful for our hard working heater. I spent some time doing Mia's hair. Every once in a while she lets me do it and I have to take advantage. I made a batch of play-doh. We made homeade granola. We played cars on the kitchen floor and we even got dressed all warm and went on a snowy day walk, which I decided quickly was kind of ridiculous. So maybe I didn't make a pie today, but I definately turned up the heat and tonight I will be under all of my sheets. Happy wintertime! (Here's hoping it warms up soon!)
Tuesday, January 27, 2009
Sunday, January 25, 2009
Saturday, January 24, 2009
Stir a dash of soy sauce and a little water into smooth peanut butter. Toss store-bought coleslaw with rice vinegar and a pinch of sugar. Spread the peanut butter mixture on a large whole wheat wrap and top with sliced roast beef, a sprinkle of salt, some coleslaw and cilantro leaves. Wrap it up.
Friday, January 23, 2009
Wednesday, January 21, 2009
Cherry Crunch Bars
1 Stick Butter
1 pkg. white or yellow cake mix (dry)
2 cans cherry or blueberry pie filling.
*you can use just one can if you would like these more like bars
1 cup chopped walnuts or pecans or almonds
Cut 1/2 cup butter (room temperature) into 1 pkg. dry cake mix. Reserve 1/2 of this mixture. *I like to mix the chopped nuts into this mix, so that there is nuts on the top and the bottom crust. Pat the remaining mixture lightly into oblong 13x9 greased glass baking pan. Spread 1 or 2 cans of pie filling over the crumbs mixture. Squeeze remaining crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling. Bake 35-45 minutes at 350 degrees, or until golden brown on the top & the bottom. (I added chocolate chips to mine, because cherries and chocolate should always go together.
Monday, January 19, 2009
Saturday, January 17, 2009
Thursday, January 15, 2009
Wednesday, January 14, 2009
- 4 medium potatoes, cubed (I used a mixture of regular Idaho potatoes and sweet potatoes)
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 cup cream or milk (I used plain yogurt)
- 1 (12 ounce) can chickpeas, rinsed and drained
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Tuesday, January 13, 2009
For the Dough
1 cups Dutch-process cocoa powder
11/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Filling:
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Monday, January 12, 2009
Sunday, January 11, 2009
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1 individual container of applesauce (or about that much from a large jar)
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup ground flax seed
1 cup whole wheat flour
1 1/2 cups oats
1/2 cup dried fruit (I like cherries)
1/2 - 1 cup dark chocolate chips
1/2 cup nuts (I use walnuts)
1. Preheat oven to 350 degrees.
2. Cream the butter with the sugar, add the honey and the applesauce. Blend in the vanilla and the egg. Stir together the flax seed, flour, baking soda, and oats. Add to the wet ingredients. Mix in the dried fruit, chocolate, and nuts.
3. Pour into an 8x8 inch pan. (Batter will be very thick)
4. Bake for 20-25 minutes. Cool and cut into bars.
Friday, January 9, 2009
I saw these on an episode of Tyler's Ultimate on the Food Network. I made them for dinner tonight and I think they were the best chicken salad sandwiches I have had!
For the Chicken Salad:
- 1/2 cup walnuts, roughly chopped
- Kosher salt
- About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon, juiced
- 2 celery stalks, small diced
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded chicken meat, roughly chopped
- 8 slices sourdough bread, cut 1/2-inch thick
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup cranberry sauce
- 1/2 pound brie
- 1 green apple, thinly sliced
For the Chicken Salad:
Preheat oven to 325 degrees F.
Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.
Thursday, January 8, 2009
Oh well, I love my little ninja!
Baked Sweet Potato Fries
2 medium-sized sweet potatoes*
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)
Preheat oven to 425 degrees.
Put the sweet potatoes in a bowl and drizzle the olive oil over them. Toss to coat. Sprinkle on all of the herbs and spices and continue to toss until well coated.
Place the fries on the baking sheet.
Bake for 15 minutes. Flip fries over and continue to bake another 15 minutes.
Serve immediately with dipping sauce!
Honey-Lime Dip for Sweet Potato Fries
6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t granulated onion
3/4 t kosher salt
Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip.
Monday, January 5, 2009
1/3 cup peanut butter
1/3 cup honey
1/2 teaspoon vanilla
3 cups oats
1/2 cup coconut
1 cup nuts (almonds or pecans work well)
1 cup chocolate chip
1. Melt butter, peanut butter, and honey together. Stir in vanilla.
2. Combine the oats with the coconut and pour peanut butter mixture over oats and toss until well combined.
3. Bake on a baking sheet for 10 minutes at 350 degrees.
4. While oats are still hot pour over chocolate chips. The warmth of the oats should melt the chocolate. Stir to incorporate melted chocolate.
5. Allow to cool and store in a sealed container.
This is a family favorite that we make often and always makes me think of my mom and our time in California!