The Scoop Kitchen

Mixed Berry Cobbler Crumble

2014-03-31T21:08:00.002-07:00

This is a hybrid cobbler & crisp. If you're more into the breading than the fruit, this is for you.

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Mixed Berry Cobbler Crumble

COBBLER INGREDIENTS:

6 ounces of blackberries
6 ounces of raspberries
6 ounces of blueberries
1/4 cups of powdered sugar
1 1/4 cups of all purpose flour
1/2 cups of sugar
2 teaspoons of baking powder
1/2 teaspoons of salt
1/2 teaspoons of cinnamon
1/4 teaspoons of nutmeg
1/2 cups of milk
1 teaspoon of vanilla extract
1/4 cups (1/2 stick) of unsalted butter, softened

CRUMBLE TOPPING INGREDIENTS:

1 cup of all purpose flour
1/2 cups of packed brown sugar
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/2 cup (1 stick) of unsalted butter, softened

DIRECTIONS:

Preheat the oven to 350° and butter a 9x13 glass baking dish
In a medium bowl, combine the berries (rinsed and left wet) and the powdered sugar, and stir until all the sugar is dissolved

Pour the berry mixture into the buttered dish

In another medium bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk until combined.
Add in the milk and the vanilla, and stir until completely combined
Mix in the butter
Spoon the batter over the berries, and spread to distribute evenly. The batter will be thick, so drop the batter throughout the berries to make it easier to spread

Prepare the crumble topping:

In a medium bowl, combine the flour, brown sugar, baking powder & cinnamon, and whisk until evenly combined
Cut the butter into chunks and drop it into the flour mixture
Using a fork, pastry cutter, or your fingers, work the butter into the flour until large crumbs are formed
Sprinkle the crumble topping all over the cobbler

Bake for 45-55 minutes, until the berries are bubbling, and the topping is golden brown

Serve warm and refrigerate the leftovers!

Goat Cheese & Sausage Stuffed Mushrooms

2014-03-23T20:15:00.004-07:00

Goat cheese & sausage stuffed mushrooms

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INGREDIENTS:

2 pints of white mushrooms
1/2 pound of ground italian sausage
6 ounces of goat cheese
1 egg
3/4 cups of italian seasoned bread crumbs
1/3 cup of chopped green onions
Pepper to taste

DIRECTIONS:

Preheat oven to 400 F and line a cookie sheet with foil
Cook the italian sausage over medium heat
While the sausage is cooking, chop the green onions & pull the stems out of the mushrooms, chop them into small pieces, and place in a medium bowl
Using a teaspoon, scoop out the extra mushroom from where the stem was, to make a bigger area to stuff

Combine italian sausage (and all the grease that comes with it)

Mix well and scoop heaping spoonfuls into the mushroom centers
Place mushrooms on the cookie sheet, evenly spaced, and sprinkle a fine layer of bread crumbs over the tops of the mushrooms

Bake for 25-30 minutes
Enjoy!

Gluten Free Ginger Snaps

2014-03-17T19:53:00.002-07:00

Gluten Free Ginger Snaps

Adapted From: This Recipe

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INGREDIENTS:

2 2/3 cups of Bob’s Red Mill gluten free all purpose baking flour
½ teaspoons of ground cloves
¾ teaspoons of ground ginger
1 teaspoon of ground cinnamon
½ teaspoons of baking soda
1 ¾ teaspoons of Xanthan gum
1/8 teaspoons of salt
1 stick (1/2 cup) of unsalted butter, melted
¼ cup of molasses
¾ cups of packed brown sugar
1 large egg
1/3 cups of candied ginger, chopped into small pieces
Sugar for coating

DIRECTIONS

Combine flour, cloves, ginger, cinnamon, baking soda, Xanthan gum, and salt into a medium bowl. Whisk and set aside

Chop the candied ginger into small pieces and set aside

In a large bowl, or the bowl of a stand mixer, beat together the brown sugar, melted butter, and molasses until smooth
Beat in the egg
Mix in the candied ginger

Cover the bowl with plastic wrap and chill in the freezer for 20 minutes
Once dough is chilled, preheat the oven to 375° and line a cookie sheet with parchment paper
Separate dough into 3 equal sized chunks and place on wax paper
Roll the dough into a log about 2 inches in diameter and cut into pieces about 1/3 of an inch thick
Pour some sugar into a shallow bowl, & coat each dough slice with sugar

Round out the slices, and place cookies on a cookie sheet about 2 inches apart. Using the bottom of a cup, gently flatten the cookies

Bake for 10 minutes
Enjoy with a glass of milk!

Peanut Butter Cookie Dough Truffles

2013-12-30T10:19:00.003-08:00

Peanut Butter Cookie Dough Truffles

(Eggless) Peanut Butter Cookie Dough Truffles
Inspired by: these

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INGREDIENTS

4 tablespoons of unsalted butter, softened
5 tablespoons of crunchy peanut butter
3/4 cups of packed brown sugar
1 1/4 cups of all purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons of vanilla
4 tablespoons of milk
16 oz of bittersweet chocolate

DIRECTIONS

In a large bowl, or the bowl of a stand mixer, beat together the butter, sugar, and peanut butter until smooth
Add in the flour and mix until combined

Mix in the milk and vanilla, and beat until dough has formed
Cover the bowl, and refrigerate for 10-15 minutes, while you melt the chocolate
Cut up the chocolate and place into a medium saucepan

Melt chocolate over medium-low heat, stirring constantly, making sure not to burn the chocolate
Once chocolate is melted, scoop out heaping tablespoons of dough, and roll into balls
Dip the dough balls in chocolate, and place on a cookie sheet lined with wax paper
Refrigerate dough balls for 1-2 hours and enjoy!

Gluten Free Maple Pecan & Bacon Cookies

2013-07-23T20:56:00.001-07:00

Gluten Free Maple Pecan & Bacon Cookies

makes about 4 dozen

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INGREDIENTS:

3½ cups of almond flour (Bob’s Red Mill)
½ cup of coconut flour (also Bob’s Red Mill)
1½ teaspoons of baking soda
1 teaspoon of baking powder
½ of a teaspoon of salt
½ of a teaspoon of cinnamon
1/8 of a teaspoon of nutmeg
1 cup (2 sticks) of butter (softened)
½ of a cup of white sugar
½ of a cup of packed brown sugar
¾ of a cup of pure maple syrup
1 teaspoon of vanilla
2 eggs at room temperature
1 heaping cup of chopped pecans
10 strips of bacon cooked until crispy, and finely chopped
Add a cup of dark chocolate chips! I dare you!

DIRECTIONS:

Preheat oven to 325°F
Cook bacon until crispy, cool, and chop finely. Set aside

(Or make your lab partner cook the bacon)

Line a cookie sheet with parchment paper
In a large bowl, combine flours, baking soda & powder, salt, cinnamon, and nutmeg, and whisk until combined evenly
In a medium bowl, or the bowl of a stand mixer, beat butter, sugars, and maple syrup until well mixed
Add in vanilla & eggs and beat well
Add in flour mixture little by little, mixing continuously, and scraping the sides of the bowl as necessary
Fold in bacon & pecans (and chocolate chips if you dare)

Cover dough with saran wrap and chill for 30 minutes in the refrigerator
Once dough is chilled and firm enough to form, scoop out 1½ tablespoon scoops of dough onto the cookie sheet

Gently flatten dough balls

Bake for 25 minutes or until golden brown
Let cool on a cooling rack

Enjoy!

Maple Pecan & Almond Granola

2013-07-20T16:21:00.001-07:00

Maple Pecan & Almond Granola

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INGREDIENTS:

3 cups of rolled oats
1 ½ cups of chopped pecans
1 ½ cups of sliced almonds
½ of a cup of pure maple syrup
½ of a cup of honey
¼ of a cup of canola oil
2 teaspoons of vanilla
¼ of a teaspoon of cinnamon
2 dashes of pumpkin spice
3 dashes of nutmeg
A pinch of salt

DIRECTIONS:

Preheat oven to 250°F
Mix the oats, pecans, and almonds into a large bowl
Mix together all the wet ingredients and the spices, and pour over the dry mixture, mixing thoroughly

Spread granola onto 2 baking sheets, and spread evenly

Bake for 45 minutes, stirring every 15 minutes
Bake for 25 more minutes, or until golden brown
Let granola cool on a cooling rack, and granola will get crunchy
Store in an airtight container
Enjoy plain, or in yogurt, or in cereal...the possibilities are endless!!!

Gluten Free Snickerdoodles

2013-06-24T22:24:00.003-07:00

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

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INGREDIENTS:

1¾ cups of coconut flour (I used Bob’s Red Mill)
¾ teaspoon of salt
2½ teaspoons of baking powder
1 cup (2 sticks) of unsalted butter, softened
1 cup of sugar
½ cup of maple syrup
4 eggs at room temperature
1 teaspoon of vanilla
Cinnamon Sugar Coating

¼ cup of sugar
2 teaspoons of cinnamon

DIRECTIONS:

Preheat the oven to 400°F
Line a cookie sheet with parchment paper
In a small, shallow bowl, mix up the cinnamon sugar coating. Set aside
In a medium bowl, combine coconut flour, baking powder, and salt
In a large bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy
Add in maple syrup and beat again until fluffy
Add in eggs, one at a time, beating well between each egg
Mix in vanilla
Add flour mixture to the butter mixture ¼ cup at a time, sifting each addition straight into the large bowl
Beat well between each flour addition until batter is fluffy again. (Don’t worry about over mixing!)
After all additions have been made, scoop tablespoonfuls of dough into buttered hands and roll into a ball
Roll each dough ball in the cinnamon sugar coating
Line the dough balls onto the cookie sheet leaving an inch and a half between each one

Gently smash each one with the bottom of a cup to flatten slightly

Bake for 8-12 minutes, or until bottoms are slightly golden brown
Enjoy!

Green Tea Power Smoothie

2013-06-20T06:10:00.002-07:00

Green Tea Power Smoothie

Print Recipe

INGREDIENTS:

1 large banana
1½ cups of frozen mixed berries (I use strawberries, blackberries, raspberries, & blueberries)
½ - ¾ of a cup of plain non-fat Greek yogurt (I prefer Chobani)
2+ tablespoons of honey, to taste
¼ - ½ of a cup of cold green tea (adjusted to desired thickness)

DIRECTIONS:

Break up the banana into 4-5 pieces and put in the blender
Add berries on top of banana

Layer on the Greek yogurt
Drizzle honey all over the top

Add green tea (I prefer to add half and mix it up to see how thick it is before I add more. I like my smoothies really thick)
Blend well, pushing the berries down as necessary
Enjoy!

Pumpernickel Croutons

2013-06-17T09:49:00.002-07:00

Pumpernickel Croutons

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INGREDIENTS:

One loaf of Pumpernickel rye bread
½ of a cup of extra virgin olive oil (plus extra)
Dried Basil
Salt
Pepper
Crazy Jane’s Mixed Up Salt
Garlic Powder

DIRECTIONS:

Preheat oven to 400°F & line a cookie sheet with foil
Slice the loaf of bread into half inch slices

Cut each slice of bread into half inch strips
Cut up the strips of bread into little cubes

Spread croutons evenly onto the cookie sheet, making sure they aren’t too crowded
Douse the croutons in olive oil so that each cube is completely covered
Sprinkle herbs and spices over the croutons to taste, mixing with your hands when finished

Bake for 20-25 minutes (until crunchy)
Let cool on a cooling rack lined with parchment paper

Enjoy on a salad or as a snack, & store in an airtight container!

Dark Chocolate Dipped Pecan Sandies

2013-06-14T13:22:00.003-07:00

Dark Chocolate Dipped Pecan Sandies

Dark Chocolate Dipped Pecan Logs

Slightly Adapted from: Judy Rosenberg

Print Recipe

INGREDIENTS:

1 cup (2 sticks) or unsalted butter, softened
½ cup + 2 tablespoons of sugar
2 teaspoons of vanilla extract
2 ½ cups of all purpose flour
½ teaspoon of salt
¾ cup of chopped pecans
6 oz of dark dipping chocolate

DIRECTIONS:

Preheat the oven to 350°
Line a cookie sheet with parchment paper
In a medium bowl, whisk together salt and flour
In a medium bowl, or the bowl of a stand mixer, cream together butter, sugar and vanilla until light and fluffy (about 2 minutes)

Slowly add in the flour mixture and mix together for another minute
Fold in the pecans

Measure out tablespoonfuls of cookie dough and shape into small logs a couple inches long and 1½ inches apart. Flatten the cookies with your palm
Bake cookies for 15 minutes, or until edges are barely golden brown

After cookies have cooled, melt the chocolate in a double boiler
Move chocolate to a small, deep bowl, and dip half of the cookies into the chocolate, making sure to scrape off the excess

Place cookies on a piece of wax paper, and allow to harden at room temperature, or the fridge for a faster cool

Gramma Johnston's Strawberry Jell-O Cake

2012-08-21T11:32:00.002-07:00

Gramma Johnston's Strawberry Jell-O Cake

Strawberry Jell-O Cake

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INGREDIENTS

1 box of white cake mix
1 box of strawberry jell-o (not the sugar free kind)
1/2 of a cup of water
¾ of a cup of canola oil
4 eggs at room temperature
1 cup of fresh strawberries, chopped (frozen ones will work too as long as they’re sliced)

For the frosting

12 oz of cream cheese, softened
1/2 of a cup of butter, softened
3-5 cups of sifted powdered sugar (to desired thickness)
1/2 of a cup of chopped strawberries

DIRECTIONS

Make the cake

Preheat the oven to 350°
Grease two 9” cake pans, and put parchment paper in the bottoms. Grease the parchment paper
Chop the strawberries into quarters (chop the larger ones into 6-8 pieces)

In a large bowl, mix together cake, jell-o, oil, and water, and beat well

Add in the eggs, one at a time, mixing in between each addition
Add the strawberries and mix well
Pour evenly between the two pans and bake for 20-25 minutes (until a toothpick comes out clean)

Let cool in the pans for about 15 minutes before removing and cooling on a cooling rack

Make the frosting

In a medium bowl, sift the powdered sugar and set aside
In the bowl of a stand mixer, or a large bowl, beat together the cream cheese and butter until fluffy and pale
Add in the strawberries and beat well to mush them up a little bit
Add in the powdered sugar, and continue adding until you reach your desired texture

Assemble the cake

Place one of the cake layers on a serving dish and ice with frosting
Layer the second cake on top, and finish icing

NOTE: This icing in typically goopy, (definitely not pipe-able). If you don’t refrigerate it, it will slide around when transporting and the icing tends to get ugly.

Because I feel like it, I'm going to expose how ugly this cake gets if you don't refrigerate it, and live in Missouri where it's absurdly hot in the summer

Yes, I put 56 candles on this cake. My dad asked why and I said "I felt like being absurd" The response..."that's my girl"

Enjoy!!!

Approximate Nutrition Information if cake makes 12 slices (turn back...don't look!)

Chewy Chocolate Chunk Cookies

2012-08-16T20:15:00.002-07:00

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chip Cookies

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Recipe Adapted From: Here

Makes about 3 dozen cookies

INGREDIENTS

1 cup of butter, softened
1 cup of white sugar
1 cup of packed brown sugar
2 eggs at room temperature
2 teaspoons of vanilla extract
3 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
8 ounces of bittersweet baking chocolate, chopped into small chunks

DIRECTIONS

Preheat oven to 350°
Like the cookie sheet with parchment paper
Chop the chocolate into small chunks and shavings & set aside
Whisk together the flour, salt, & baking soda
Cream together butter, sugar, and brown sugar until pale and fluffy
Beat in the eggs, one at a time
Stir in vanilla
Stir in flour mixture little by little
Fold in the chocolate chunks

Using a large spoon or a cookie dough scooper, drop balls of dough onto the cookie sheet

Bake for 12-16 minutes, or until edges are golden brown (They will look a little under cooked, but if the edges are golden, take them out!)

Eat!

Approximate Nutrition Information for 1 cookie

Easy Homemade French Bread (In under 2 hours)

2012-08-15T21:38:00.001-07:00

Easy Homemade French Bread

French Bread

Adapted From: here

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INGREDIENTS

2 1/2 cups of warm water
2 tablespoons of active dry yeast
3 tablespoons of white sugar
2 tablespoons of white vinegar
1 tablespoon of salt
1/3 cups of canola oil
6-7 cups of bread flour

DIRECTIONS

Heat the oven to 170° with an oven safe container of water, and turn off the heat immediately after preheated
Butter a large bowl and set aside
In a large measuring cup, combine the water, yeast, sugar, and vinegar and stir until all the little yeast particles are wet

Let sit for 3-5 minutes until bubbly

In a large bowl, dump 6 cups of bread flour and mix with the salt
Add in the oil, and the yeast mixture, and stir together until dough has formed (I made this with a bowl and a wooden spoon to show everyone how easy it is!)

Flour a clean surface with about half a cup of flour, turn dough out, and cover with another 1/2 cup of flour
Start kneading dough until soft and elastic-y (adding flour as you need it) You’ll know when you’ve kneaded it enough because if you poke your finger into it, it’ll spring back fairly quickly. I ended up kneading my bread for about 5 minutes
Put the dough into the buttered bowl and put into the warm oven for 10 minutes

Punch down the dough and let rise for another 10 minutes
Grease a cookie sheet and cover with a thin layer of cornmeal
Once the dough has risen a second time, turn the dough onto a countertop or cutting board and split into 2 or 3 chunks depending on how big you want your loaves to be (I made 2 giant loavess
Punch the dough down and shape into an oval-like log. Place on the cookie sheet

Repeat with the second and third dough balls
Using a sharp knife, score 3-5 deep cuts in the bread
Whisk an egg and using a brush, paint the loaves with the beaten egg wash

Let rise on the counter for another 30 minutes
Preheat the oven to 375°
Bake loaves for 20-30 minutes (until golden brown)

Let cool on the pan until cool enough to eat
Enjoy!

Approximate Nutrition Information for a slice (assuming that you get 30 slices total)

Warm Summer Sauté Salad

2012-08-09T06:45:00.001-07:00

Warm Summer Sauté Salad

Warm Summer Sauté Salad

Print Recipe

Makes 2 salads

INGREDIENTS

1/2 of a medium white or yellow onion, chopped into bite-sized chunks
1/2 of a bell pepper of any color (I used red), chopped into bite-sized chunks
1/2 of a tub of mushrooms (about 4-5 mushrooms) cut into slices
6 cherry tomatoes, halved
4-5 cups of baby spinach, packed
2 teaspoons of minced garlic
1 teaspoon of balsamic vinegar
1 1/2 teaspoons of lemon juice
2 filets of salmon
Olive oil for cooking
Crazy Jane’s Mixed Up Salt & Pepper to taste

DIRECTIONS

If you’re using frozen salmon, defrost them in a sink full of cool water before cooking
Heat a large skillet over medium-low heat with about a tablespoon of olive oil
Season the salmon filets with Crazy Jane’s (can you tell I love this stuff?) and pepper

Cook the salmon for about 3-4 minutes on each side. It will still be pink, but it won’t be as rare looking as it is raw, and the sides that touched the pan should look white from the sides
Prepare the veggies

Chop the onions into medium chunks
Chop the mushrooms if they didn’t come cut already
Chop the pepper into medium chunks
Halve the tomatoes

Heat up a large pot with about a tablespoon of olive oil over medium-high heat
Once oil looks thinned—about 2 or 3 minutes over heat, add the garlic and onions
Cook for about 3-4 minutes, or until the onions start looking clear, stirring occasionally
Add the mushrooms and red peppers and cook for another minute, stirring occasionally
Add in the tomatoes, all the spinach, the lemon juice, and then and cover with a lid. Cook for 3-4 more minutes, stirring occasionally so the spinach cooks down
Plate the salad and then top with the salmon

Enjoy!

Approximate Nutrition Information for 1 salad

Lemon Poppyseed Cake

2012-08-08T11:32:00.002-07:00

Lemon Poppyseed Cake

Inspired by: Technicolor Kitchen

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INGREDIENTS

Cake:

3 cups of cake flour
4 1/2 teaspoons of baking powder
1/2 of a teaspoon of salt
1 1/2 cups of white sugar
1 cup of unsalted butter at room temperature
5 egg whites
1 1/4 cups of buttermilk
1 teaspoon of vanilla
The grated zest of 1 lemon
Juice from 1/2 of a lemon, strained
3 tablespoons of poppy seeds

Lemon Simple Syrup:

1/4 of a cup of sugar
1/3 of a cup of water
Juice of 1 large lemon

Lemon Vanilla Cream Cheese Frosting:

12 oz of cream cheese, softened
1/2 of a cup of butter, softened
5 heaping cups of powdered sugar, sifted
The juice from 1/2 of a lemon
1 teaspoon of vanilla

DIRECTIONS

Make the cake

Preheat the oven to 350°F
Butter two 9” round cake pans and line the bottom of each with a round of parchment paper-- butter the paper and set aside
Zest an entire medium lemon and set aside

In a medium bowl, combine the flour, salt, baking powder—whisk together and set aside
In the bowl of a stand mixer, or a large bowl, beat the sugar and butter on medium speed until light and fluffy (3-5 minutes)

Add in the egg whites and beat well
Add in the flour mixture and the buttermilk alternating. First flour, added in 3 additions, alternating with the buttermilk added in 2 additions
Gently mix in the poppy seeds and lemon zest—if you beat too hard, the poppy seeds will break and change the color of the batter

Divide the batter between the two pans

Flatten out with a spatula to make an even surface, and then drop the pans a few times on the counter to get the air bubbles out

Bake for 30-40 minutes, or until a toothpick comes out clean and the edges start to pull from the sides of the pan
Let cool in the pans for 10-15 minutes, then remove and turn onto cooling racks

Make the Lemon Simple Syrup

Combine sugar, water, and lemon juice in a medium sauce pan
Boil until reduced into a thicker syrup

NOTE: Don’t overcook! The first time I did this it ended up brown, and it tastes caramel-y and gross with the lemon

This is what mine looked like

This will go on the cakes as soon as they come out of the pans (I put wax paper underneath my cooling rack to avoid a sticky mess)

Make the frosting

In a large bowl, or the bowl of a stand mixer, whip together the cream cheese and butter until light and fluffy
Add the vanilla and lemon juice and mix well
Add the sugar 1-2 cups at a time, mixing well between each addition, and scraping the sides of the bowl as needed
Once everything is well mixed, beat on a high speed until fluffy

Assemble The Cake

Let the cake cool completely after the lemon syrup has been brushed on top
Once everything is completely cool, place one round on a cake plate and spread icing in the middle
Cover and cool in the fridge for about 15 minutes
Put the second cake on top and ice the rest of the cake

Keep refrigerated so the cream cheese icing doesn’t spoil

Approximate Nutrition Information for 1 slice, if cut into 12

Quinoa Stuffed Red Peppers

2012-08-01T13:16:00.003-07:00

Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers

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INGREDIENTS

3 red bell peppers
1 cup of dried quinoa
1 teaspoon or cube of chicken bouillon
1/2 of a box of button mushrooms (about 4-5 mushrooms), chopped
1 small white or yellow onion, finely chopped
1 teaspoon of minced garlic
1 teaspoon of basil
1/4 teaspoon of Crazy Jane's Mixed Up Salt
salt & pepper to taste
parmesan cheese to taste

DIRECTIONS

Preheat the oven to 350°
Lightly grease a glass baking pan with olive oil (I used my bread pan) and set aside
Boil 1 1/2 cups of water in a medium saucepan with 1 teaspoon or cube of bouillon
Rinse the quinoa, and then add to the boiling water. Cover and cook over medium heat for 15 minutes
Heat up a large pan over medium heat with about a tablespoon of olive oil
Loosely chop the mushrooms into small pieces and set aside

Finely chop the onions

Chop the tops of the peppers off. Chop up the part of the pepper from around the stem and add to the mushrooms
Throw the minced garlic into the heated pan
Add the onions and cook for about 4 minutes, stirring occasionally
Add the mushrooms and peppers and sauté for another 3-4 minutes--set aside in a large bowl after they're cooked
Once the quinoa is done, fluff it with a fork and add it to the veggies. Add the basil, Crazy Jane's, salt, and pepper. Mix well

Stuff the peppers with the quinoa mixture and top with grated parmesan cheese
Set in the baking dish and bake for 30 minutes
I served mine with steaks. Enjoy!

Approximate Nutrition Information for 1 pepper

Oatmeal Chocolate Chip Cookies

2012-07-30T20:55:00.002-07:00

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Print Recipe

INGREDIENTS

1 cup of butter, softened
1 cup of white sugar
1 cup of packed brown sugar
2 eggs at room temperature
1 teaspoon of vanilla
2 cups of whole-wheat flour (I use King Arthur)
2 1/2 cups of old fashioned oats
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of dark chocolate chips

DIRECTIONS

Preheat the oven to 375°
Line a cookie sheet with parchment paper and set aside
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt—set aside

Beat together the butter, white sugar, and brown sugar until light and fluffy (about 3 minutes)
Beat in the eggs, one at a time. Mix well between each addition
Add in the vanilla
Slowly mix in the flour mixture and combine thoroughly

Fold in the chocolate chips

Using a tablespoon or a cookie dough scooper, plop dough balls on the parchment paper with a couple inches between each one

Bake for 8-12 minutes
Let cool on the parchment paper on a cooling rack until cool enough to devour

Enjoy with milk and/or coffee!

Approximate Nutrition Information for 1 cookie

Coconut Cake

2012-07-25T15:27:00.001-07:00

Coconut Cake

Print Recipe

Adapted from: This Recipe

Makes two 9" round cakes

Ingredients

FOR THE CAKE:

1 cup of unsalted butter, softened (plus more to butter the pans)
2 1/2 cups of cake flour, sifted
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of buttermilk
1 tablespoon of vanilla extract (it seems like a lot, but it’s definitely not overpowering)
2 cups of white sugar
5 eggs at room temperature

FOR THE FROSTING:

1 cup of unsalted butter, softened
3 heaping cups of powdered sugar, sifted
3 cups of grated coconut (I used the sweetened kind because I couldn’t find anything else)
1/2 of a cup of coconut water (I found it in an 11oz carton in the organic juice section)

DIRECTIONS

Preheat the oven to 350°
Butter two 9” cake pans, cut out pieces of parchment paper to fit in the bottoms, and then butter the top of the parchment paper—set aside
Make the cake

In a medium bowl, whisk together flour, baking soda & salt

In a measuring cup, mix together the buttermilk & vanilla

In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on high speed, until light and fluffy (about 3 minutes)

Add eggs 1 at a time, beating well after each addition

On low speed, add dry ingredients alternating with the wet ingredients—add the dry ingredients in 3 batches, and the wet in 2 batches
Increase speed and mix for a few more seconds until batter is smooth (don’t over mix!)

Since I was adding colors, I split up the batter into 6 bowls and dyed them different shades of pink and purple

Pour the batter into the prepared pans and flatten on top
Drop pans lightly on the counter a few times to get rid of the air bubbles
Bake for 30-35 minutes, until the edges start to pull away from the pan, and a toothpick comes out clean

Let cakes cool for about 20 minutes in the pans, and then remove from pans and let cool completely on the wire racks

Make the frosting

In a large bowl or the bowl of a stand mixer with a whisk attachment, beat the butter until smooth

Add in the sifted powdered sugar & beat until light and fluffy

Add 2 tablespoons of the coconut water to moisten the icing a little bit
Add in half of the 3 cups of coconut and mix thoroughly

Assemble the cake

Place one layer of cake on a cake stand or carrier
With the leftover coconut water, drizzle a little over the top to provide a little extra moistness
Once it is absorbed, put a pretty thick layer of icing on the top

Place the second cake on top and repeat the coconut milk drizzle & icing
Ice the sides of the cake
Use the remaining coconut and cover the top and sides, patting to make sure it sticks

If you want the frosting to be harder, throw the cake in the fridge for 30 minutes to an hour
Enjoy!
Store covered either in the fridge or at room temperature

Approximate Nutrition Information if cut into 20 slices

The Best Carrot Cake (Cupcakes)

2012-07-16T17:53:00.001-07:00

The Best Carrot Cake (Cupcakes)

Makes 24 cupcakes

Adapted From: Carrot Cake Supreme

Print Recipe (This has baking instructions for cake & cupcakes)

For the Cake

INGREDIENTS

2 cups of all purpose flour (I use King Arthur)
2 teaspoons of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
3 large eggs at room temperature
1 1/2 cups of sugar
3/4 of a cup of canola oil
3/4 of a cup of buttermilk
2 teaspoons of vanilla extract
2 cups of finely grated carrots, packed (about 5 large carrots)
1 heaping cup (about 10oz) of chopped pecans

DIRECTIONS

Preheat the oven to 350°
Line 2 cupcake pans with jumbo foil cupcake liners (they need to be foil--you'll see why later)
Grate the carrots finely (you can buy the pre-shredded ones, but I don't like them because the chunks are too big) When measuring the carrots, pack them in the cup

In a medium bowl, mix together the flour, baking soda, cinnamon & salt

In a large bowl, or the bowl of stand mixer, mix together the eggs, sugar, oil, buttermilk & vanilla until combined

Add the flour mixture while beating at a low speed. Mix until smooth (don't over mix!)

Fold in the carrots & pecans until mixed throughout

Pour into the cupcake liners, and fill about half full (since I used the jumbo liners, it made exactly 24 cupcakes with 1/4 of a cup of batter in each one)

Bake for 15 minutes, then rotate the pans to opposite sides of the oven
Bake for 5 more minutes
Rotate the pans again, only keep them in their place, & just turn them 180°
Bake for 3-5 more minutes, until a toothpick comes out clean
Prepare the buttermilk glaze while the cupcakes are baking
Immediately after the cupcakes come out of the oven, carefully spread the glaze on top of the cupcakes. I used my little food brush, but you can use a spoon to pour and spread. Let it soak in, and repeat 2 more times

Before Buttermilk Glaze

After Buttermilk Glaze

Let the cupcakes cool completely--if you don't wait until they are cooled, they will melt the icing
Ice and enjoy!

Buttermilk Glaze

(I only used half for the cupcakes, but I use all of it when I make it as a cake)

INGREDIENTS

1 cup of white sugar
1 1/2 teaspoons of baking soda
1/2 of a cup of butter
1/2 of cup of buttermilk

DIRECTIONS

In a large pot (much larger than you think you need) combine all of the ingredients
Cook over medium-high heat, stirring often until the mixture is golden brown (about 5 minutes)
Once it is golden brown, turn off the heat & keep whisking

Before it starts cooking

Starts to boil

Starts to turn golden brown & get really fluffy (this is why you need such a big pot)

Golden brown--so turn off the heat & keep whisking

This is how it looks once it cools a little

Cream Cheese Icing

INGREDIENTS

1/2 of a cup of butter, softened
12oz of cream cheese, softened (I usually buy 2 of the packages and have a little leftover)
2 cups of powdered sugar (don't level them)
2 teaspoons of vanilla extract

DIRECTIONS

Sift the powdered sugar into a medium bowl--to make it super fine

Beat the butter & cream cheese at medium-high speed with an electric mixer until light and fluffy. Set aside

Add in the powdered sugar & vanilla

Beat at a high speed until light and fluffy (a few minutes)

These need to be kept in the fridge because the cream cheese in the icing will spoil. Enjoy!

Approximate Nutrition Information for 1 cupcake

These aren't good for your figure, but they're good for your soul...indulge!

Spinach, Tomato, & Basil Omelet

2012-07-14T14:28:00.004-07:00

Spinach, Tomato, & Basil Omelet

Spinach, Tomato & Basil Omelet

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INGREDIENTS

2 eggs (I use the whole egg, but some people may prefer to only use egg whites)
2 tablespoons of milk (I use 1%)
1/3 of a cup of baby spinach, chopped
3 cherry tomatoes cut into slices
1 tablespoon of feta crumbles
1/8 of a teaspoon of dried basil
pepper to taste
I didn't use any salt because the feta adds enough saltiness to it

DIRECTIONS

Preheat a large skillet with oil over medium-low heat
Cut off the stems of the spinach, and chop loosely

Cut the tomatoes into slices

In a small bowl, crack 2 eggs & whisk with a fork until bubbly

Add in the milk, pepper, & basil, & whisk

Add in the chopped veggies & mix again

Pour into the pan & spread veggies evenly

Sprinkle the feta on top of the eggs

Cook until the eggs are firm enough to get a spatula underneath--about 2 minutes
Fold in half
Cook for 30 seconds & then flip
Cook for about 1 more minute

Serve warm with some toast & coffee!

Approximate Nutrition Information for 1 omelet

Fluffy Whole Wheat Pecan Pancakes

2012-07-12T14:04:00.003-07:00

Fluffy Whole Wheat Pecan Pancakes

Fluffy Whole Wheat Pecan Pancakes

Makes 7 pancakes

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INGREDIENTS:

1 cup of whole wheat flour (I use king Arthur)
1 1/2 tablespoons of sugar
2 teaspoons of baking powder
1/2 of a teaspoon of salt
3 tablespoons of plain, non-fat greek yogurt
3/4 cups of 1% milk
1 teaspoon vanilla
1/2 a cup of chopped pecans

DIRECTIONS:

Combine all dry ingredients into a medium bowl & stir with a whisk

Slowly add in the milk, vanilla, & greek yogurt

Stir until just combined

Let sit for a few minutes while an oiled pan heats over medium-low heat
Right before cooking, fold in the pecans
Using a ¼ cup measurement, pour the batter onto the skillet

Cook until bubbles form

Flip & cook for another 2-3 minutes

Repeat until all the batter is gone
Enjoy with maple syrup!

Approximate Nutrition Information Per Pancake (without the syrup)

Eggless Cookie Dough Dip

2012-07-10T19:16:00.000-07:00

After a long day of work, my roommate and I were talking about how good a big bowl of cookie dough sounded. Everyone knows that nothing fixes a bad day like cookie dough. Or chocolate. Or peanut butter. Unfortunately, I have a sad excuse for an immune system, which means I never get to lick the spoon when I make chocolate chip cookies. But then, I remembered a recipe I saw on pinterest about safe-to-eat cookie dough. Yes.

Eggless Cookie Dough Dip

Adapted From: willowbirdbaking

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INGREDIENTS

1/2 a cup of unsalted butter, softened
3/4 a cup of light brown sugar, packed
1 cup of all-purpose flour (I use King Arthur)
1/4 of a teaspoon of salt
1 teaspoon of vanilla extract
3 tablespoons of milk (I used 1%)
1/2 cup of dark chocolate chips
1/2 cup of Reeces Pieces

DIRECTIONS

In the bowl of a stand mixer, or a medium bowl, cream together the butter & sugar until light and fluffy

Add in the flour, salt & vanilla. Mix

Mix in the milk, one tablespoon at a time
Split the dough into different bowls to add the different chunks of candy
Fold in the candy
Serve on a spoon or with graham crackers

Refrigerate the leftovers and eat again!

Approximate Nutrition Information

I ate with graham crackers, so if each bowl has 8 servings, and is eaten with 2 full rectangles of Honey Grahams, these are the facts

For the Chocolate Chip

For the Reeces Pieces

Soft Snickerdoodles

2012-07-08T19:36:00.001-07:00

Soft Snickerdoodles

Snickerdoodles

Recipe from: Joy of Baking

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INGREDIENTS:

2 3/4 cups of all purpose flour (I use King Arthur)
1/2 of a teaspoon of salt
2 teaspoons of baking powder
1 cup of unsalted butter at room temperature
1 1/2 cups of sugar
2 large eggs
1 teaspoon of vanilla extract (don't use vanilla "flavoring")
For the coating:

1/3 cup white sugar
2 teaspoons of ground cinnamon

There will be extra, so I save it and use it every time I make snickerdoodles

DIRECTIONS:

Preheat the oven to 400°
Line 2 baking sheets with parchment paper
Make the coating in a shallow bowl by mixing the sugar and cinnamon together

In a medium bowl, whisk together the flour, salt, and baking powder

In the bowl of a stand mixer (or a big bowl) beat the butter and sugar until light and fluffy--2 to 3 minutes

Add the eggs, one at a time. Beat well after each one

Scrape down the sides of the bowl and add vanilla

Beat well and add the flour mixture

Scrape down the sides of the bowl again

The dough will be soft, but it should still be oily enough to roll without it being too sticky. If you can't roll it, then cover and refrigerate until firm (1-2 hours). I honestly have never done that because I'm impatient and don't mind having sticky hands
I struggled to find the best way to get these to be red, white, & blue. My friend Michelle helped me by pouring red food coloring all over my hands in an attempt to color each cookie individually...didn't work so well. So thanks to her brilliant idea, I split the dough into 3 sections. I used red food coloring in one bowl

And blue in the other

Using about a teaspoon worth of each dough, roll out little balls in all 3 colors and set aside
Combine them into your hand in a line

Don't be fooled by how large these look...I have tiny hands

Then roll together to make one cookie dough ball

Place the dough in the cinnamon mixture and roll around until evenly coated

Place all the dough balls you can fit onto the cookie sheets--with a couple inches between each one

Then, using a flat bottomed cup, gently squish the cookies to flatten them--keep them about 1/2 an inch thick

Bake the cookies for 8-10 minutes, or until they are light golden brown on the bottom and around the edges
Place on a wire rack to cool

Approximate Nutrition Information: For 1 cookie

(remember that this varies depending on how big your cookies are, and what brands of product you use)

For me, I ended up with about 40 cookies

Grape Salad

2012-07-02T11:56:00.001-07:00

Grape Salad

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INGREDIENTS:

2 pounds of green seedless grapes
2 pounds of red seedless grapes
1-8oz package of plain cream cheese softened and room temperature
1-6oz container of chobani, non-fat plain greek yogurt
2/3 cups of white sugar
1 cup of light brown sugar-packed
1 1/2 cups of chopped pecans

DIRECTIONS:

Pick grapes off the stems and wash well. Drain out the extra water

Put grapes in a large bowl, and mix the two colors together
Add in the cream cheese and greek yogurt

Mix the cream cheese and greek yogurt throughout the grapes. Make sure the cream cheese is all broken up and spread as evenly as possible
Add the white sugar and mix thoroughly

Once the sugar is mixed in, pat down the grapes to make it flat

Add the brown sugar on top and pat it flat

Sprinkle with the chopped pecans and let chill over night so the white sugar dissolves completely

Serve chilled. You can eat it the day of, but it will have more of a gritty texture. It's a million times better the next day. Just a warning, this is very sweet. If you want, you could probably cut down the white sugar by 1/3 cup and it would still be delicious.

Nutrition Information

Makes enough for about 30 servings at about 1/2 a cup per serving

Pasta Fresca

2012-06-26T22:03:00.001-07:00

Pasta Fresca

Pasta Fresca

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INGREDIENTS FOR PASTA:

1/2 a box of whole grain pasta in any shape you like
2 chicken breasts (or whatever other parts you have)
1 medium onion (usually we use red, but we had a bunch of white ones this time)
1/2-1 pint of cherry or grape tomatoes depending on how much you like tomatoes
2-3 cups of baby spinach packed
Parmesean cheese to taste
1 teaspoon of Crazy Jane's Mixed Up Salt
2 Tablespoons Flour
Salt & Pepper

INGREDIENTS FOR FRESCA SAUCE:

1/4 cup of extra virgin olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of white wine (I usually use chardonnay or resling)
2 tablespoons of minced garlic (I know it seems like a lot, but garlic is awesome so just do it)
Salt & pepper to taste

DIRECTIONS:

Preheat the oven to 350°
On a plate, spread out the flour and add the Crazy Jane's, salt, and pepper to the flour. Mix thoroughly
Cover the chicken parts in the flour mixture and put in a lightly greased pan to bake

Once oven is preheated, put chicken into the oven and bake for 45 minutes (chicken should be at 165° when it is fully cooked)
Start prepping the veggies--cut the tomatoes in half, and chop the onions into large pieces

Make the fresca sauce by combining all the ingredients in a small bowl and whisking together. Don't worry because they won't be completely emulsified.

It doesn't take long to cook the rest of the stuff for this meal, so you can take your time after this.
Fill a large pot with water and put it on the stove to make it boil. For me, getting a large pot of water to boil takes forever. So you can relax while that's happening.
Once the water is boiling, add the pasta and cook for about 7 minutes
Drain in a colander and rinse with cold water. Set aside
Once the chicken only has about 15 minutes left on it, heat a large skillet over medium-high heat with olive oil.
Add the onions and cook until just about clear (5ish minutes)
Add the tomatoes and cook for about 3 minutes
Add the pasta, spinach, and fresca sauce and cook until spinach is limp. About this time, the chicken is done.

Plate up your pasta and top with chicken. Grate parmesan cheese on top and enjoy!

Nutrition Information:

This makes about 4 meals and I usually split my chicken breasts in half so I have enough for leftovers