Saturday, May 2, 2020

Chocolate Chip Oatmeal Cookies

Happy quarantine, stay-at-home, lock-down order, or whatever your state is calling it! Are you doing much baking? With our recent move, home school, teletherapy, and the pesky full-time job, I haven't baked all that much more than usual. But somehow, we're churning through the flours, so I might be understating thing just a bit.

I found this recipe in my collection, just ripped from a magazine or catalog. Unfortunately, no where on the page does it say where it's from, though I'm guessing King Arthur. It's titled"2015 Recipe of the Year," and I was truly impressed. The original recipe was double what I have here. I halved it to require only one stick of butter and make a more manageable number of cookies. Still, it made over 3 dozen delicious, bite-sized cookies! I warn you that they are super chocolatey with a high ratio of chips to dough, which is not a bad thing.

Chocolate Chip Oatmeal Cookies





Ingredients
1/2 cup butter
1/2 cup light brown sugar
1/4 c granulated sugar
1 egg
1 1/2 tsp vanilla
1 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cup semisweet chocolate chips

Directions
Preheat oven to 325 degrees. Prepare cookie sheet by greasing or covering with parchment paper.

Cream butter and sugars together. Add the egg and vanilla, one at a time, beating well after each. Slowly mix in flour, baking soda, baking powder, and salt. Stir in chocolate chips.

Scoop dough on to prepared baking pan, allowing at least 1 1/2" between cookies, as they will spread.

Bake 12-15 minutes, until golden brown.

I used a teaspoon sized cookie scoop and got at least 40 cookies. They are amazing!




Saturday, February 10, 2018

Instant Pot Clam Chowder

I was skeptical of giving this recipe from Hip Pressure Cooking a try, but when I was planning our Super Bowl party and finally realized who was playing, a menu of “Cheeseteaks” and clam chowder fit the bill. The one could be made in the slow cooker and the other in the Instant Pot was a plus. Before you worry that the clams will get tough in the instant pot, if you are using canned clams as I did, they are added in at the end and simply heated through. The flavor comes from cooking the veggies in clam juice. New England Clam Chowder
1 cup chopped bacon (about 4-5 slices thick bacon)
1 medium onions, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 medium potatoes (red or russet), cubed
2 cups clam juice (8 oz bottled plus the juice from the canned clams was perfect)
1 bay leaf
1 sprig thyme

1 tbs butter
1 tbs flour
1 cup whole milk
1 cup heavy cream
11 oz frozen or canned clams (I used 2-6 oz cans)

Sauté bacon until it releases much of its fat. Add the onions, carrots, and celery and cook for about 5 minutes, stirring occasionally to scrap up the bits of flavor from the bottom of the pot. Stir in the clam juice, potatoes, bay, thym and sprinkle with salt and pepper. Cook on high pressure for 6 to 7 minutes, depending upon the size and type of potatoes. Quick release when the time is finished. (I used my 6 qt instant pot and had no issues with steam).

Melt the butter in a small saucepan and stir in flour for a quick roux. With the instant pot on sauté-low, stir in the roux, milk cream and clams. Simmer the chowder, stirring ocassionaly until it has thickened slightly and the clams are heated through, about 5 minutes. You may sauté on medium if you are nearby and able to stir frequently. Season to taste.

Serves 4

Tuesday, February 6, 2018

Slow Cooker Hot Cocoa

Just before Christmas, we hosted our first cold-weather kids' party--11 children plus 14 parent/grandparents and it was too cold to go outside. Although there was food and snacks galore, the hit of the party was the hot chocolate! Even though my husband is a fervent hot chocolate fan, it had never occurred me to serve hot chocolate in the slow cooker at a party. I'd done it with hot cider but never made that obvious leap.

Anyway, if I was going to do it, I decided I might as well do it decadently. Enter this recipe from Sally's Baking Addition. I've since made it not quite as decadent, using whatever milk I've had on hand. Toppings such as marshmallows, whipped cream, and even candy canes are essential for kids, but I'm good with it plain. Even though we've left it on warm for 4-6 hours, scorching has never been a problem but keep an eye on it just in case.

Slow Cooker Hot Cocoa
6 cups whole milk (or any lesser fat %)
2 cups heavy cream (or half and half)
1/2 cup granulated sugar
8 ounces semi-sweet chocolate, grated or chopped
1/4 cup (heaping) cocoa powder
2 teaspoons vanilla extract

Combine all ingredients in a 4-6 quart slow-cooker. (Anything larger and I would double the recipe.) Whisk vigorously to incorporate the cocoa powder. Cook for 4-6 hours on low and 2-4 hours on high. Be sure to stir every 45-minutes to make sure the chocolate melts evenly and the mixture does not scorch. Switch to warm when the hot cocoa is a the desired temperature.

Serve with whipped cream, marshmallows, candy canes, etc.

Leftovers, assuming there are any, may be stored in the fridge and reheated in the microwave or on the stovetop.

Tuesday, July 4, 2017

Maple Syrup Banana Muffins

My Easy Banana Muffins recipe is one of the oldest in my recipe collection. They're definitely tasty, but my preferences for sweetness have changed significantly over the years. Now with two littles, I'm not too keen on feeding them tons of sugar in something homemade that's not a cake or a cupcake. That's why I was ecstatic to discover this recipe from Gimme Delicious that uses maple syrup (and not too much of it) as the sweetener.

Maple Syrup Banana Muffins
Adapted from Gimme Delicious

2 c white whole wheat flour
1/4 c rolled oats
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 c mashed bananas
2 eggs
1/2 c maple syrup (or honey)
1/3 c canola oil
1/4 c milk
1 tsp vanilla

Preheat oven to 350 degrees. Whisk dry ingredients together. Make a well in the center and add wet ingredients. Mix to combine.

Pour into greased or paper-lined muffin tins. Bake 20-25 minutes until springy to the touch or a toothpick comes out clean.

Makes 14-16 muffins

Monday, July 3, 2017

Banana Oatmeal Pancakes

It seems as though some weeks we're barely squeaking by in bananas come Saturday due to the battle between putting them in smoothies or the little guy consuming 1-2 each morning. Other weeks, we have nearly two bunches remaining at peak ripeness (or beyond). As there are only so many muffins I can bake at a time and only room for so many in the freezer, enter banana pancakes!

This recipe is adapted from a recipe from Simple Bites, titled "Fluffy Banana Pancakes." I habitually forget the melted butter in the microwave which means they're still delicious, but definitely not fluffy.

My little guy usually helps with the banana mashing...mash one, bite two, mash, bite, etc...Nonetheless this recipe makes a very large batch of pancakes, which I freeze for the rest of the week.

Banana Oatmeal Pancakes
Adapted from Simple Bites

1 c rolled oats
3 c white whole wheat flour
1.5 TBS ground flax
4 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
2 c milk
1 c yogurt (plain or vanilla, greek ok)
3 TBS melted butter or canola oil
1/3 c honey
1 1/3 cup smashed bananas, about 4 medium
2 eggs, lightly beaten

Whisk dry ingredients together, then mix in wet. Cool on a greased griddle until bubbles appear. Flip and cook until golden brown.

Makes at least 2 dozen

Saturday, November 5, 2016

Apple Oatmeal Nut Muffins

I think my plan will be to post recipes with or without pictures, simply to preserve them in my collection. Then later I can return and add photos.

We managed to go apple picking twice this fall. Though I didn't get the variety or mass quantities that I have in past years, we had plenty for snacking and enough for some new baking adventures. My little guys are muffin fans, but many muffins have a ton of sugar and butter. I was very attracted to this recipe because it is sweetened with maple syrup and has very little oil/fat. This recipe makes a drier, almost savory muffin, but I like them as do the littles.

Apple Oatmeal Nut Muffins
(adapted from Food.com)

1 cup rolled oats
1 cup apple, coarsely grated
1⁄2 cup plain yogurt
1 egg
2 tablespoons canola oil 1 1⁄4 cups white whole wheat flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup walnuts or pecans, chopped
2⁄3 cup maple syrup

Preheat oven to 400 degrees.

Combine oats, apple, maple syrup, yogurt, egg and oil in a medium sized bowl. In another bowl, combine flour, baking powder, baking soda, salt and nuts. Fold the liquid ingredients into dry ingredients until just combined

Spoon batter using a muffin scoop into 12 large paperlined or greased muffin tins. Bake 20 minutes until golden brown and cooked through.

Sunday, January 31, 2016

Crepes, Crepes, Crepes!

As we're moving in less than a month, it's becoming rather urgent to get a bunch of recipes posted as I soon won't have my massive post-it collection on my kitchen cabinet to glance at if I don't feel like wading through my forty Pinterest boards. Since we had crepes for breakfast, I figured today was the day to post this.

For ages, crepes were simply a dessert thing to me. Berries, chocolate, and whipped cream! Who knew they could be less sweet (but still yummy) or savory and would make a great breakfast for lunch? After trying a few variations, I've decided that this is my favorite recipe. This recipe is simple and that it's mixed in the blender making for quick clean up makes it all the easier. Even my husband has made these! I typically use white whole wheat flour, but whole wheat pastry flour has worked in a pinch. I'm sure you could also omit the fiber and use all purpose.

White Whole Wheat Crepes
3 eggs
1 cup white whole wheat flour
1 cup milk
¾ cup water
1 tablespoon honey
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon butter, melted + extra for cooking

Put all ingredients in blender and mix well. If the troops aren't too restless, let the mix stand about 15 minutes.

Melt and swirl around a small pat of butter in a large skillet over medium heat. Angle pan and pour about 1/4 cup or enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.

When the pancake looks set (about 1-2 muinutes), start using a spatula to push the edges. Go slowly and stop if the pancake starts to tear and wait another minute. Flip the pancake, which should be golden brown, and cook till golden brown on the other side (another 1-2 minutes).

Remove from pan and serve with berries, chocolate, maple syrup, whipped cream, chicken, spinach, or anything your heart desires!

Store covered tightly with plastic wrap in the fridge for up to a few days. You may want to reheat using a wet paper towel.

Sunday, November 1, 2015

Whole Wheat Pizza Dough (GCE)

I've been making my usual whole wheat pizza dough for years. We love it, but it makes two medium pizzas, rather than two large unless you like extremely thin crust pizza. My husband does love thin crust, which is why I've made it for years that way (plus the associated calorie savings). However, with two hungry toddlers, one who's particularly finicky about toppings and might only eat cheese and crust some days, I decided to look for a dough recipe that would allow me to make thicker crust pizzas. This recipe comes from one of my favorite food blogs, Good Cheap Eats. I modified it a bit to use some white whole wheat flour and optional King Arthur Pizza seasoning, which is basically a cheese and garlic powder (and a was total impulse buy that I've come to really love).

Whole Wheat Pizza Dough

1 1/2 cups water
1/4 cup olive oil
2 tablespoons honey
2 1/2 cups bread flour (or all purpose)
2 cups white whole wheat flour
1 tablespoon salt
4 teaspoons King Arthur Pizza Dough Flavor
1 tablespoon yeast

Mix ingredients together in the order required for your breadmaker. Set to "dough" cycle. I bake my pizzas at 450 degrees for about 10-12 minutes.

Makes 2 large pizzas

Saturday, October 31, 2015

Apple Pie

This recipe from Living on a Dime was just the thing for the first recipe made with the 20 pounds of apples we picked this weekend. Sweet, but not too sweet, it complemented the slightly salty pie crust perfectly. Other than omitting the nutmeg in favor of more cinnamon, I followed the recipe precisely as written. I used a combination of Ida and Mitsu apples.

Apple Pie

6-7 cups of medium apples, cored, peeled and thinly sliced
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. flour
2 Tbsp. butter
double pie crust

Mix all ingredients in a large bowl except the butter. Pour into the pie crust. Dot with chunks of the butter and top with the other crust. Cut steam slits in the top crust and sprinkle the top with sugar. Bake at 450 degrees for 15 minutes. Then turn down to 350 degrees and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.

Sunday, October 25, 2015

Grilled Steak Salad with Gorgonzola and Pine Nuts

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Steak Salad with Gorgonzola and Pine Nuts
2 1-lb sirloin or top round steaks, about 1" thick
2 tsp minced fresh rosemary
1 TBS red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
8 c mixed greens
3 TBS pine nuts, toasted
6 oz Gorgonzola cheese, crumbled

Season steak with salt and pepper and grill or pan fry until desired degree of doneness. Allow to rest for 5 minutes before slicing thin.

Whisk together rosemary, red wine vinegar, mustard, and garlic.

Toss greens with dressing, then top with sliced meat, pine nuts, and cheese.

Serves 4