Double Chocolate or Chocolate Peanut Butter Cookies

I've had a hankering for chocolate chocolate cookies for some time now. This recipe from Allrecipes.com seemed to fit the bill perfectly. Then, when I went to the cupboard to grab the chips, a bag of Reese's peanut butter chips caught my eye. On impulse, rather than adding chocolate chips, I added the Reese's. It yielded a fantastic outcome! Chocolatey-peanutty goodness! I used a handmixer for the liquid, then stirred in the rest. Next time, I may use my stand mixer as it was extremely difficult to mix in the chips.

Unfortunately, I neglected to take pictures before packing them up to ship to my husband's coworkers in Afghanistan (and devouring them). Here's the stock picture from Allrecipes. Imagine a similar-looking cookie but with peanut butter chips.

Source: allrecipes.com via thefishie on Pinterest

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (or other flavored)
1/2 cup chopped walnuts (optional)
Directions

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Makes about 48 cookies

Libby's Pumpkin Pie

Happy Friday! One of the benefits of living on the East Coast again is its proximity to everything. Yes, Chicago is a travel hub, but somehow I never went east. Thus, this weekend we're going up to NYC for the first time in nearly four years. It'll be a relatively quick trip even though Monday's a holiday for MLK day but our schedule's jammed pack. Anyway, onto today's recipe. As I was going through my camera, I noticed a few pictures that I'd never posted on my blog. This one is of the pumpkin pie I made this past Thanksgiving. I used the recipe from the back of the Libby's canned pumpkin which is a family favorite. What I didn't know, since I don't eat pumpkin things, is that I was supposed to omit the cloves and ginger because they're a bit overpowering. But my family was super nice about it and ate it anyway. Actually, a certain person ate half a pie, so it must not have been too bad.

Libby's Pumpkin Pie


3/4 cup granulated sugar
1-2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger (we omit)
1/4 teaspoon ground cloves (we omit)
2 large eggs
1 can (15 oz.) pumpkin (not the pumpkin pie mix)
1 can (12 fl. oz.) evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (here's my dough recipe)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cinnamon Muffin Rolls

I'd been wanting to try this recipe from the Baker Chick ever since I woke up with a craving for cinnamon rolls while staying at my in-laws home last month. However, there just never seemed enough time (and apparently some pantries lack what I consider staples). Once I finally tried this recipe, visually these muffin/rolls did not disappoint. Taste-wise, I found them doughy and a little tough. However, I may have cut them too thick, which is why I'm posting this recipe and just may try them again. Plus, my husband ate at least 5-6! They also can be whipped up in about 30-45 minutes, which you obviously can't do with a yeast dough. Alternatively, I may try this recipe instead. Here's the recipe I tried:

Cinnamon Muffin Rolls


Dough
1 cup buttermilk
1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 egg
3 cups flour plus more for dusting

Filling
2 tbsp. butter, room temperature (another tbs or two would probably help)
2/3 cups brown sugar
3/4 tsp. ground cinnamon

Icing
1 cup powdered sugar
2-3 tbsp. milk or cream

Preheat oven to 375° F.

Whisk together the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. . Add the flour. Stir until thoroughly combined - do not over mix!

Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into two-inch pieces (next time I'd go with 1-1.5") and put the pieces into a greased muffin pan or muffin liners.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing when cool.

Makes 8-12 muffin rolls.

Christmas Card #8

I'll have to check my camera, but I think this may be the last of the Christmas cards I made this year. Since I had to get a good 3-4 dozen made by the week before Christmas, I made multiples of each one. I even had a few left over for next year. I did finish my thank you notes over the weekend, so I'll try post that design soon. This one was made using the Christmas tree from Create a Critter (without the goofy face) and a border from Winter Frolic. The distressing didn't go perfectly, but such is life.



Supplies
Papertray ink cardstock and ribbon
Recollections Glitter cardstock
Create a Critter, Winter Frolic cartridges
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
Scrappy Mom's Stamps - Winter Wishes
Stickles
Ek Success punch
misc holiday lights

Apple Cinnamon Muffins

Happy New Year, everyone! Yes, I know the new year rolled in nearly two weeks ago, but at least it's still January. Since we've returned from our Chicago/Disney World trip, I haven't tried too many new recipes, making a lot of familiar dishes such as my buttermilk oven-fried chicken, grilled flank steak, black bean and rice burritos, pizza, and pasta to name a few.

I have, however, found time for a bit of baking, including a new bread recipe and two new muffins recipes. Here's the first new recipe which was a hit. I found it on the Skinny Mom's Kitchen and made it just as directed, except I used skim milk instead of 1% and added a handful of walnuts. If for some reason you do not wish to make these healthy-ish, the apple sauce may be replaced in whole or in part by oil.

Apple Cinnamon Muffins


1 cup whole wheat Flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 large eggs
1/2 cup packed brown sugar
1/2 cup milk
1 cup applesauce
1 cup finely chopped apples
1/2 c walnuts, toasted and chopped (optional)

Preheat oven to 350 degrees.

Combine flours, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.

Separately, mix together eggs, brown sugar, milk, and applesauce.

Slowing combine dry ingredients into wet ingredients, being careful not to overmix.

Fold in apples and nuts.

Spray muffin pan with cooking spray or use muffin liners. Fill muffin cups about three-fourths full. Bake 15 – 18 minutes or until toothpick comes out clean.

Makes 1 dozen muffins.

Christmas Card #7

I think my favorite cartridge this holiday season was the Winter Frolic cartridge. When I bought it last year, I envisioned making layouts and did make a cute little mini album. (Opps, just looked back and never photographed it. Next time I dig out my holiday albums, I'll try to correct that.) Anyway, I haven't made any full-size layouts but I have made a number of cute, super-simple cards like this little mouse.





Supplies
Papertray ink cardstock
Winter Frolic cartridge
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
misc brads

Christmas Card #6

Well, I finally broke down and bought the Just Because cartridge. I think it was that little red wagon on the box that drew me in or perhaps it was this little gingerbread man.



Supplies:
Papertay ink cardstock
Recollections Glitter cardstock
Just Because Cards Cricut Cartridge
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
Scrappy Mom's - Winter Wishes stamp set
Peachy Keen stamps - Snow Cutie Faces
EK Success Large Journal Plate & Bracket Punch
Vintage Photo Distress Ink
misc ribbon

One final look--not the best lighting

Christmas Card #5

Here's another 2011 holiday card using the Winter Frolic cartridge. The glitter cardstock is ordinary Recollections of Paper Company (either Joann or Michaels house paper), but really dresses up the card I think. The tag/scallop mat is a shape found on many cartridges. I had cut it as a snow background for another card, then never used it. When putting this collection of cards together it worked nicely, particularly after running it through my Cuttlebug.



Inside



Supplies:
Papertray ink cardstock
Winter Frolic cartridge
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
"Crystal ice" Cuttlebug embossing folder
My Pink Stamper - Winter Punnies stamps set

Christmas Card #4

Okay, I know the first week of January's gone, but life is finally seeming to balance out. Or rather, I'm not running around chasing Disney characters, traveling, or otherwise just plain exhausted. I do have a backlog of work to do, but everything will come in time. Here's another Christmas card I made, this time using the old-faithful cartridge: Create a Critter. Please ignore the tape that's peeking out. Rest assured, I did my best to fix that before popping it in the mail.





Supplies:
Papertray ink cardstock and ribbon
Create a Critter cartridge
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
EK Success tag punch
Mr. Cricut Crazy - Christmas Christmas stamps

Happy New Year!

On our way to Epcot to ring in the New Year. May yours be fun and safe. Hopefully, I'll have lots of ideas to share with you next year. 2012, here we come!

Merry Christmas to One and All!

Wishing everyone a very Merry Christmas! May your day be filled with family, friends, good spirit, and yummy food. We're spending the holiday with my husband's parents in Chicago with mine flying up from Hawaii. There's sadly no snow on the ground, but it's a nice crisp wintery day nonetheless, which along with family makes it feel Christmasy enough.

I don't have a new recipe for you today as I'm not cooking while on vacation. However, here's a blast from the past from the last time we were all together in Chicago that might be perfect for your dessert table, a chocolate log cake that I made in 2009. Click the title to go directly to the recipe on my blog or the picture to go to Pinterest and repin.

Chocolate Log

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

Tomorrow we'll be leaving for Orlando. It's my first trip ever to Disney World!!! I don't know how active blog-wise I'll be, so I shall now wish you a healthy and happy New Year!

Merry Christmas!!! Card #3

Wishing everyone a very Merry Christmas! May your day be filled with family, friends, good spirit, and yummy food. We're spending the holiday with my husband's parents in Chicago with mine flying up from Hawaii. There's sadly no snow on the ground, but it's a nice crisp wintery day nonetheless, which along with family makes it feel Christmasy enough.

Today's card goes along with my (apparently unrequited) love of snow. This might be my favorite snowman from the Winter Frolic cartridge. I also used a stamp from Tanner's (aka Mr. Cricut Crazy) Christmas, Christmas stamp set.





Supplies
Cartridges: Winter Frolic, Sesame Street Seasons
Mr. Cricut Crazy "Christmas, Christmas" stamps
DCWV Holiday Collection Paper Stack - 2009
Paper Company glossy cardstock
misc twine, brad

2011 Christmas Cards - #2

I didn't particularly care for this reindeer from the Winter Frolic cartridge at first, but I'm quite pleased with how this card turned out. I don't remember where I cut the tag from, but that shape is found on several cartridges as well as many punches. Hope you like my card:





Supplies
Winter Frolic Cricut cartridge
Bug Bites - All Year Round stamps
Cuttlebug embossing folder
DCWV Holiday Collection Paper Stack - 2009
Celebrate It ribbon

2011 Christmas Cards - #1

Sorry for the long bloggy absence. Somehow life's been exceptionally busy since Thanksgiving--too much shopping I'm sure. Now we're traveling until the new year, so it's even more difficult to maintain a routine since there are a variety of social obligations. That being said, through a marathon bit of cardmaking, I managed to make all my cards before we left on Wednesday. I sent 18 to my office some time ago, then made about 30 more for family and friends. The trick to getting them all finished was to keep them relatively simple and make multiples.

Here's the first:



Inside


Another rendition


Supplies:
Papertray ink cardstock
Gingerbread cartridge
DCWV Holiday Collection Paper Stack - 2009 (bought online at Joann's this year)
Scrappy Mom's Stamps - A Holiday to Remember
Cuttlebug folder - Candy Cane Stripes
twine

Hope you're having a wonder holiday season!

Baked Potato Skins

Despite my efforts to stop preparing meals with so much processed shredded cheese, a couple days ago I was overcome with a craving for potato skins. Thinking "how hard could it be" and just wanting to serve them as an appetizer or side dish I set about making two large skins for my husband and I. The trouble was that he LOVED them and immediately demanded more. Now don't get me wrong, these aren't difficult per se, but do involve a series of steps if you haven't prepared ahead. Thus, since I had already cleaned up and was still enjoying my own potatoes, I refused ;)

This recipe was found using the Allrecipes app on my Iphone. I modified it only slightly by using olive oil, estimating the herbs, and pre-cooking the potatoes in the microwave since they were huge.



4 large baking potatoes
3 tbs olive oil
1 tbs parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
fresh ground pepper
8 bacon strips, cooked and crumbled
1.5 c shredded cheddar cheese
sour cream for serving.

Preheat oven to 475 degrees.

Though not required, I recommend pre-baking your potatoes part-way through. Cut potatoes in half and scoop out insides leaving 1/4 in of a shell.

Combine olive oil through ground pepper. Brush potatoes on both sides.

Bake for 7 minutes, then turn and bake for another 7 minutes. Continue baking until potatoes are completely tender and beginning to crisp.

Top with cheese and bacon, then bake for an addition 2-4 minutes to melt the cheese. (I put them under the broiler.)

Serve with a dollop of sour cream.

Happy Holidays

It's been hectic since thanksgiving. I hope to start posting again soon, maybe suggested holiday recipes or "best of 2011." Meanwhile I'm in Chicago visiting family and friends.

Best holiday wishes to everyone!

- Posted using BlogPress from my iPhone

Roasted Cauliflower Soup

I had intended to make another dish with the head of cauliflower that I purchased a few days before (okay, maybe it was a week), but that wouldn't have used the entire thing and I was definitely worried about rotting food. Thus, since we have been on a soup kick I searched for recipes for cauliflower soup. I came across a recipe from Bakeaholic Mama for Cream of Cauliflower and Leek Soup. Just the title sounded really good, but I was out of leeks. Thus, I used an onion and for added flavor, I roasted the cauliflower--I love roasted cauliflower and frankly would have had more in the soup had I stopped nibbling. Using leeks will definitely make it more flavorful, as well as using more cauliflower (I'm writing 2 heads in the recipe but maybe 1 that's not half-nibbled would work), but this was quite tasty.

Sorry I forgot to take any pictures, but it was too good not to post.

Roasted Cauliflower Soup

1-2 large heads cauliflower
1 large leek or medium onion
2 cloves garlic, minced
4 c chicken broth
1/2 c half and half
sprig of fresh thyme (or 1 tsp dried)
salt, pepper, olive oil

Preheat oven to 425 degrees. Chop cauliflower into even pieces. Toss lightly in olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until cauliflower is tender and lightly browned. (I'd do a taste test here.)

In a medium dutch oven or pot, saute onion or leek in olive oil until tender. Add garlic and cook for another minute or two.

Add roasted cauliflower, thyme, and chicken broth and simmer for about 20 minutes.

Remove thyme sprig. Puree mixture using blender or stick blender until you have a nice smooth consistency. Add half and half and cook over medium low for another 10 minutes. Adjust seasonings.

Serves 4

Roasted Carrot and Potato Soup

Happy day after Thanksgiving! If you're like me, you probably have big plans for Black Friday shopping. Actually, our plan is to make it to Walmart for the 10pm Thursday sales then go to bed and get up for the 6am sales. Here's a recipe that would be perfect for those leftover roasted vegetables from Thanksgiving. Roasting vegetables makes them sweet and tender without drying them out. I made this last week after having about 1/2 a pound of roasted carrots leftover from a previous meal and just didn't feel like serving them as-is. Super simple, super yummy. (My husband said he thought was was eating potato soup, which annoyed me greatly because it's orange! That being said, you might want to err on the side of more carrots than less.)

Tomorrow I have a recipe for roasted cauliflower soup planned. Are you seeing a trend here?



1/2 - 1 lb carrots (I used about half a small bag of baby carrots), cut into sticks
3 large potatoes (or 4-5 smaller ones), cubed
2 c chicken broth
2 c water
1/2 c half and half
1 tsp thyme or a couple fresh sprigs
salt, pepper, olive oil

Toss carrots in olive oil, salt, pepper, and thyme. Roast in a 425 degree oven for about 20-25 minutes until tender and a little browned.

Place potatoes, chicken broth, and water into a medium soup pot. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.

Add roasted carrots and simmer for 10 minutes.

Using an immersion blender, puree soup. Add half and half and simmer for 15 minutes. Adjust seasoning to taste.



Serves 4-6

Weekly Menu (Week 5)

I never managed to post the Week 4 menu, did I? Basically we finished the menu from the week before except for the eggplant bolognese. We had (eggplant parmesan and creamed spinach with chicken teriyaki. Then we wound up eating out two evenings--once in Fairfax and then for the Marine Birthday celebration. Finally, I had a craving for pizza on Friday.

This week's menu started on Saturday. I'm already a day behind as we had leftovers on Monday because I'm trying to make fridge and freezer space for Thanksgiving leftovers. Oh well. Here's the plan. My goal is to make it through item 7 tomorrow and then freeze the pesto sauce. I already posted my Thanksgiving menu, which you can see here.

I don't remember if I have a post scheduled for Thanksgiving and don't know whether I'll have a chance to write one. Thus, best wishes for a wonderful Thanksgiving filled with quality time with family (and then lots of good Black Friday shopping afterwards).

1. Quick and Easy Beef and Rice (Lynn's Kitchen Adventures)

Source: lynnskitchenadventures.com via thefishie on Pinterest

2. Eggplant Bolognese

Source: myrecipes.com via thefishie on Pinterest

3. Baked Lemon Chicken

Source: barefootcontessa.com via thefishie on Pinterest

4. Beef Broccoli

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

5. Black Bean Soup (Our Best Bites cookbook)

6. Chicken stock (I need lots for Thanksgiving)

7. Pesto Pasta with Roasted Tomatoes (Our Best Bites cookbook)

Thanksgiving Menu 2011

Happy Monday before Thanksgiving! If you're like me, you might be still working on your Thanksgiving shopping today (and tomorrow). This Thanksgiving will be somewhat more modest than years past as it should just be a few of us this year. That's the plan anyway. My husband has threatened to show up with 10 people at the last minute, but we'll see. In light of the smaller guest list and with Black Friday shopping starting at 10pm on Thursday, I'm opting for a simple menu. Mind you that this might change once I hit the stores, particularly if other veggies look good or if I get inspired. Here's what I'm planning (most of the pictures are from last year):

1. Herb-Butter Roasted Turkey

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

2. Cranberry-Walnut Dressing

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

3. Caramelized Onion Balsamic Gravy - An absolute must!

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

4. Roasted Butternut Squash with Thyme

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

5. Roasted Green Beans with Mushrooms (or possibly Roasted Asparagus with Balsamic Browned Butter)


6. Apple Cider Cranberry Sauce

Source: myrecipes.com via thefishie on Pinterest

7. Apple Pie or Apple Pie Pockets

Source: thefishieskitchen.blogspot.com via thefishie on Pinterest

8. Pumpkin Pie


What's on your menu?