The Farm Girl Recipes

Almond Butter Sugar Cookies

2012-02-17T00:30:00.000-07:00

I have found a new love. Seriously.

Sometimes things come into my life and I swear it will change the rest of my existence. Some things are important in the scheme of things (like the hubs and my kids) but somethings probably really don't matter but it sure makes life that much sweeter.

This cookie is one of those latter things. So not that important but nevertheless life changing.

These little bundles of goodness came with me to a ladies meeting and they were an absolute hit. They are my new favorite cookie. The best part is that they are so delicious on their own. There is no frosting needed. You can definitely add some but I'm just sayin' you could eat the whole batch with no frosting and then you have less calories. Sweet!!

Almond Butter Sugar Cookies

(click here for printable version)

1 cup butter, softened
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1 tsp. butter flavoring
3 2/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

1. In a large mixing bowl cream your butter and sugar together until light and fluffy, at least 2 minutes. Add eggs, vanilla, almond extract and butter flavoring and beat the mixture for another 2 minutes or until everything is nice and fluffy.

2. In a separate bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture and mix until combined. (If you notice the dough is still quite sticky, add more flour a tablespoon at a time until dough is tacky but not sticky. I had to add more flour)

3. Roll into 1 1/2 inch balls and place on a greased cookie sheet and bake at 350 for about 8 minutes or until the tops of the cookies start to crack. Take them out of the oven and let them continue to cook on the hot sheet for several minutes before placing them on a wire rack to cool completely. Frost and just eat. Enjoy!

Source: Jamie Cooks It Up

Bourbon Chicken (without the bourbon)

2012-02-15T00:30:00.000-07:00

I hope all of you had a wonderful day yesterday!! We did at our house. We made the kids red velvet crepes for breakfast, which turned out amazing, and the hubs made me dinner. Perfect!

I don't know about you, but I love super fast, simple meals sometimes. There are days that I don't mind being in the kitchen for several hours but on most days I don't have that much time to spend on dinner.

With 4 kids needing to get place and 3 sets of homework to make sure is done, sometimes I look at the clock and realize it's already 5pm and I don't even know what I am going to make for dinner.

I love having several recipes on hand that I can whip out really quick and the kids love. Stroganoff, spaghetti, alfredo, rice, tacos, salad are some of the favorites but now we have a new one to add to our repertoire. This chicken was so super easy and absolutely delicious. Pair it with rice and you have one quick, yummy dinner. My favorite!

Bourbon Chicken

(click here for printable version)

4 chicken breasts
2 tbsp. olive oil
1 tsp. garlic
1/4 cup apple or pineapple juice
1/3 cup brown sugar
2 tbsp. ketchup
1 tbsp. apple cider vinegar
1/2 cup water
1/3 cup soy sauce
pinch red pepper flakes
1 tbsp. cornstarch

NOTE: Here is a little trick Jamie uses to thaw chicken. Set the frozen chicken breasts in a large bowl in your sink. Pour hot tap water over the chicken. Let the it sit for about 10 minutes. Pour the water out and then pour fresh hot water over the chicken again. Let it sit for 10 more minutes, and it should be thawed. Pour the water off of the chicken and you are ready to use it. Sweet! It work awesome for me and makes it that much quicker!

1. Cut your chicken into small 1-2 inch pieces. Heat up a large skillet over medium high heat. Once it is hot, pour oil into it. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. The chicken will start to get a bit juicy and bubbly. If needed, put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.

2. Into a medium sized mixing bowl combine garlic, apple or pineapple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, a pinch of red pepper flakes and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined and smooth.

3. When your chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let it simmer for about 20 minutes, stirring a couple of times during the cooking period, watching carefully so the chicken doesn't burn.

4. Serve over white or brown rice and enjoy!

Source: Jamie Cooks It Up

Red Velvet Whoopie Pies

2012-02-13T08:19:00.001-07:00

Red velvet seems to be all the rage lately. Seriously....I didn't know you could have so many different red velvet recipes.

Growing up I had only ever heard of red velvet cake and really then we rarely had it.

Now you can find red velvet cookies, brownies, cheesecake, popcorn, cupcakes, pancakes, crepes (that's what we are having for breakfast tomorrow--can't wait!!), truffles, fudge, and pie, just to name a few. Do a quick search on pinterest and you will be amazed. I surely was!

I figured because everyone else was doing it I should jump on the badwagon too. These cookies were absolutely delightful! I thought I had died and gone to heaven. Totally not joking. The kids thought they were fabulous too. They were seriously so good that I had to get them out of the house as quick as possible (sorry Lori! :) or otherwise the entire batch would of been in my stomach. They are amazing and you should make some for Valentines Day--or just because.

Red Velvet Whoopie Pies

(click here for printable version)

Cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/2 cup buttermilk, at room temperature
1 oz. red food coloring

Frosting:
8 oz. cream cheese (do not soften)
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners' sugar, sifted

1. Preheat the oven to 375˚ F. Place parchment or silpat liners (these are so wonderful) on cookie sheets. You can also spray with non-stick cooking spray but the parchment and liners will work a little better.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend/fold in the food coloring.

3. Drop batter by tablespoons onto your prepared cookies sheets. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before moving on.

4. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes (the frosting will set up better if you do not soften your cream cheese, promise!). Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

5. Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. Eat immediately or store in an airtight container. Enjoy!

Source: Annie's Eats

Carmelitas

2012-02-10T00:30:00.000-07:00

Hey y'all! It's the mom and sister of the Farm Girl again! We're here to share a recipe with you, we're really excited about this one. [:

Now with the Super Bowl over and Valentine's Day just around the corner you're probably looking for something to make your pants a little more...(for lack of a better word) "happy" with you, right? I know I'm in big need of one of those kinda recipes! Well folks, I'm real sorry but I can't do that for you. I just can't! It wouldn't be morally correct for me to hold out on this recipe. Plus with a batch of these your husband/boyfriend/kids/friends will love you forever! In my personal opinion: a Valentine's day shouldn't pass without a batch of these. Whether you're single or not! This year my man will be 490 miles away and I think I'll just whip up some of these and eat the whole pan with a carton of milk while watching Pride and Prejudice. Sounds lovely doesn't it? I say so.

I found this recipe for Carmelitas on Pinterest and made them the next chance I got. They are so simple, with hardly any hands on time. The hardest part of this recipe is waiting for them to cool! They are really scrumptious warm out of the oven but even better when they've set up. They're worth the wait. Pinky Promise!

Now what are you waiting for?? Go make a pan of em right now! And please try to keep your pants from sending us hate mail. I got enough on my hands from my own!

Carmelitas
(click here for printable version)

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**To make a 9x13" version, simply double the amounts.

Source: Lulu the Baker

Balsalmic Roasted Broccoli

2012-02-08T07:00:00.000-07:00

Growing up I H.A.T.E.D any cooked vegetable except green beans and corn. I seriously would gag and throw up if I was forced to eat more than one.

That was always the rule. You had to at least eat one. Which as a parent now I am a firm believer in. I always tells my kids, "how do you know if you hate it unless you try it." We have found so many things they actually love to eat because they have tried at least one piece.

Anyway...broccoli was at the top of my list of "absolutely hate vegetables". The funny thing is that I would eat pretty much anything raw; carrots, cauliflower, broccoli, peas, etc. But if you so much as cooked one of them, I was done.

As I got older I started trying new vegetables again, mostly because I didn't want my kids to be as picky as I was. And I learned that I L.O.V.E. most of them (I still cannot eat cooked peas bo matter how many times I try them--bad experience as a kid). Broccoli is now at the top of "vegetables I love and crave" list.

The awesome thing is that I have two kids that love broccoli almost as much as me and the hubs. Kathryn asks for it all the time--yeah!! I love that.

Because of this I always love new ways to cook those veggies. We love to steam or roast them (awesome with pretty much anything!). This combines the roast will an amazing balsalmic sauce. It was absolutely delicious. I even made some extra sauce and added it to stir fry the next night. So delicious!

Balsalmic Roasted Broccoli

(click here for printable version)

1 pound broccoli
1 1/2 tbsp soy sauce
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp peanut butter
1 tbsp toasted sesame seeds

1. Preheat your oven to 425°F. Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.

2. Roast the broccoli for about 10 minutes, or until a fork can be easily inserted.

3. While the broccoli is roasting, put soy sauce, olive oil, balsamic vinegar, honey and peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.

4. When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it. Sprinkle toasted sesame seeds over the broccoli and serve. Enjoy!

Source: Jamie Cooks It Up

Chocolate Heart Macaroons

2012-02-06T07:00:00.000-07:00

Does anybody else get excited about Valentine's Day?

I surely do. I love a good excuse to make all things pink and red and make up lovey/mushy things for the hubs and my kids (especially the boys because they think it's "gross!").

I also love all the red velvet (soon to come I promise) and hearts that I see around. I have such a hard time resisting them especially mints. I picked up these bad boys at the store and thought I totally have to use those and what better way than in a cookie.

Now coconut is a sensitive subject. At least at our house. The kids won't touch it if it has coconut (and unbeknownst to them sometimes I add it to things just so they won't want any--I know, mean mom!).

But the hubs and I love coconut so anytime I can make a dessert with coconut I jump at the chance. I made these for an adult party we went to (one of those tame adult parties not the "other" ones--just in case you were wondering!)

They were a hit and were gone almost immediately. I loved them but then again I love coconut, chocolate and mint. So if that is you, this is the perfect recipe for you. Absolutely delicious!!

Chocolate Heart Macaroons

(click here for printable version)

1 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/3 cup butter, softened
4 ounces cream cheese, softened
1 large egg yolk
1 tbsp vanilla
4 cups sweetened flaked coconut
25-30 York Peppermint Patties (Nestle hearts work great too)

1. Preheat oven to 350°F. In medium bowl combine flour, baking powder, and salt. Set aside.

2. In another medium bowl beat sugar and butter until creamy. Add egg yolk and vanilla; beat well. Add flour mixture and beat until well combined. Stir in coconut. Cover and refrigerate for 30 minutes or until firm enough to handle.

3. Shape dough into 1 1/2 inch balls and place on un-greased baking sheet. Bake 12-15 minutes or until lightly browned. Remove from oven and immediately press 1 heart on top of each macaroon. Cool one minute and then remove to wire racks to cool completely. Enjoy!

Source: adapted slightly from Nestle

A Frosting Trick

2012-02-03T07:00:00.000-07:00

I don't know about you, but I use a lot of frosting which usually means I use a lot of disposable decorating bags. I seriously don't want to clean out re-usable ones, they are such a mess by the time I am done.

Well no more ladies and gentlemen!

This is one of the best things I have found on Pinterest in a long time. It has revolutionized the way I decorate and my life has gotten so much better (sad but true).

Sometimes I think, this (insert any number of things) has got to be a lot easier than it is. And then I leave it at that. Heaven forbid I actually sit down and try to think of a way to make it easier. But today folks...who ever thought of this is on my new favorite person list. They are amazing!! And this concept is brilliant.

All it involves is your decorating usuals and SARAN WRAP so lets get started.

1. Assemble all your paraphernalia. I have used this with any number of frostings and they all work great so just make your favorite kind and you should be set.

2. Cut off a long piece of saran wrap and carefully put your frosting in a narrow log in the middle of it. At this point you might ask how much to put in it--well folks, it totally depends on how big your bag is and how much frosting you made. You just want to make sure it will fit in your bag.

3. Wrap the saran wrap around your frosting and twist both ends very well.

4. Assemble your bag (minus your tip) and gently put your saran wrapped frosting inside your bag, pulling out one twisted end until you can see the frosting at the tip.

5. Cut off the twisted part (only on the one end).

6. Put your tip on and wallah! Ready to decorate. When you are done all you have to do is pull out the saran wrap and you have a very clean bag. Genius!!

Hope it helps, it was a lightbulb moment for me.

Beach Street Lemon Chicken

2012-02-01T07:00:00.000-07:00

As you know, I have 4 kids. They are all wonderful, most of the time, and I love being a mom. Some days we have quite the struggles and it's lately been centering about my 11 soon to be 12 year old.

My husband says it's a boy thing and not to worry about it but REALLY!

Why are boys so silly and weird, especially at this stage? Why do they think they don't ever have to study for tests? Why do they think that everything is really not a big deal and can be found two hours later with still no homework done?

I just don't understand-- probably mostly because I'm a girl.

Now don't get me wrong, my son is over all is a very good kid, but he is such a boy! There is really no other way to describe it.

He starts junior high next year so we have been diligently working with him so that junior high is not such a kick your butt, horrible experience for him. He is just so chillax about everything, which is good for life, but terrible for school.

I go in everyday after school (which we started because he usually always had his homework done but would never turn it in because he couldn't "find" it) to make sure his desk is clean and what homework he has for the week.

We were seeing quite the improvement and his teacher, bless her heart, said he was doing lots better, BUT then I got his semester grades yesterday. Let's just say I might be going in after school for the rest of his school career (okay not really but sometimes I wonder if boys ever grow up). The funny part is that there is usually 4-5 moms in the classroom everyday after school, and guess what...they all have boys!

So here's to my son who really is a good kid but has a mom that doesn't understand boys. He loved this and thought it was absolutely fantastic. And bless his heart, he loves my cooking and is always telling his friends how awesome my food is!

Beach Street Lemon Chicken

(click here for printable version)

Marinade:
3 tbsp olive oil
3-4 cloves garlic minced
1 tsp cajun seasoning
1/3 cup fresh lemon juice
1/4 cup minced fresh parsley
7 tbsp brown sugar
4 tbsp soy sauce
4 chicken breasts, sliced thinly

1 lb linguine or fettuccine
Zest from 1 lemon
Juice from 1 lemon
1/2 cup chopped green onion
1/4 cup chopped fresh parsley
salt
Freshly ground black pepper
Fresh parmesan cheese, grated

1. Combine the marinade ingredients together. Taste it before you put the chicken in so you can be sure it's not too spicy. Add a bit more Cajun seasoning if it doesn't have enough kick for you. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.

2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced a little bit.

3. While chicken is cooking, cook the pasta in boiling salted water.

4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl. Add the hot pasta and sprinkle with salt and pepper. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately and enjoy!

Source: Jamie Cooks It Up

Whole Wheat Buttermilk Pancakes

2012-01-30T07:00:00.000-07:00

Ahhh....I love weekends.

The hubs and I got to spend the weekend away with friends and it was a blast. I love how relaxed we get to be and that there is nothing pressing on my time (well as long as I don't think about it because believe me there are still many things I need to do, just things that don't have to be done right this second!).

Plus we have a tradition every Saturday morning. The hubs makes pancakes and scrambled eggs. He makes the most delicious eggs. It's probably all the cheese he puts in them, but hey I won't complain, I don't have to make breakfast, which puts me in a great mood all day :).

Since we were going to be with friends, in a cabin, we decided to make everyone our traditional breakfast. We made our new favorite pancake recipe. These were heavenly. I love adding buttermilk to pancakes, it makes them so moist, and this recipe is fairly healthy (egg white, whole wheat and little sugar or oil), which I will take any day so I can eat some delicious pancakes.

This is also a great, quick, school morning kind of pancake. It's fast to throw together and they freeze great. I love sticking our extra pancakes in the freezer, in a ziploc bag, to pull out on mornings when we don't have much time. So here's to weekends and being lazy!

Whole Wheat Buttermilk Pancakes

(click here for printable version)

3/4 cup whole wheat flour
3/4 cup all-purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup low-fat buttermilk *
1 tsp vanilla extract
1 tbsp. canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 cup buttermilk, place 1 tbsp. lemon juice (or vinegar but I prefer lemon juice) in a 1 cup measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 cup buttermilk, so do the same thing with 1/2 tbsp. lemon juice and remaining 1/2 cup milk.

1. Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

2. Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 cup batter for large pancakes and 2 tbsp. for kid-sized ones. Wait until bubbles form and edges are set and then flip. Cook until done and enjoy!

Makes 12 large or 24 small pancakes.

Source: Our Best Bites

Cream Cheese Chocolate Chip Cookies

2012-01-27T07:00:00.000-07:00

In our house cream cheese is one of those universal foods that we always have on hand . Seriously! Cream cheese, according to the hubs, is AMAZING.

Think about it. Cream cheese is delicious in main dishes (alfredo and pretty any kind of pasta), appetizers (hot reuben dip, bbq jalapeno poppers, artichoke dip), and in desserts (just think cream cheese frosting, pound cake, pumpkin cheesecake snickerdoodles). Ahh...heaven. Anytime I find something new with cream cheese, you can bet I am totally going to make it. I mean come on, it has cream cheese and I have some waiting in the fridge to be used.

But when I first saw this recipe I was a little skeptical. No eggs and cream cheese. I wondered how well these would turn out but OMG! These are one of my new favorite cookies. Not only were they so easy to make (I always have a hard time with chocolate chip cookies--they either spread out too much, are too hard or too soft, or just don't have great flavor--except for these bad boys), they were absolutely delightful.

Now you know I am not a huge chocolate chip cookie fan. It is usually a "leave it" kind of cookie for me and doesn't tempt me when they are sitting around the house, but these boys, I had to give them away before I ate the entire batch. They are thick and soft, chocolaty and moist, and just downright sinful. Go ahead and make some and don't say I didn't warn you :)

Cream Cheese Chocolate Chip Cookies

(click here for printable version)

6 ounces cream cheese, softened
12 tbsp. butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
2 cups plus 3 tbsp. all-purpose flour
1 1/2 cups semi-sweet or milk chocolate chips

1. Preheat the oven to 325°F and line baking sheets with parchment or silpat liners or spray with non-stick cooking spray. In bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy, about 2-3 minutes. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, it doesn't need to be completely flat). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely. Enjoy!

Make 2-3 dozen

Source: Mel's Kitchen Cafe

Cauliflower Cheddar Soup

2012-01-25T07:00:00.000-07:00

I love it when I can sneak things into my children's food (okay and my husband's for that matter) and they even know it. It totally makes my day, especially when it is something as healthy as cauliflower.

Cauliflower is one of those weird vegetables to me. As a kid I absolutely hated it cooked and if it had enough ranch on it I would eat it raw. The problem was that it just didn't and still doesn't have that much flavor to it.

Which, I have to say, makes it's perfect for things like this. Now that I am grown I have come to appreciate cauliflower. I love it roasted (and have found an amazing way to eat it--soon to come) and it passes off as a great substitute for potatoes, which is just fabulous to me.

This soup was a hit at our house. Now if the kiddos would of known it was cauliflower, I would of had a major revolt on my hands, but alas I changed the name for them and everything went so smoothly. We loved the flavor and I loved having something a little different than our normal rotation of soups in the winter.

Cauliflower Cheddar Soup

(click here for printable version)

1 head cauliflower, cut into florets
salt
2 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped or minced
pepper
3 tbsp flour
4 cups chicken stock
1 cup whole milk or half-and-half
2 1/2 cups good quality, aged, sharp cheddar cheese, grated (it's totally worth it)

1. Bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain the water off and puree. The food processor works great. Set aside.

2. Place a large saucepan over medium-high heat. Add olive oil and 2 tablespoons of the butter and melt. Add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.

3. Sprinkle the flour over the onions and cook for about 1 minute more. Slowly whisk in the chicken stock and milk. As soon as it starts to bubble, reduce the heat to medium and simmer until thickened, about 5 minutes.

4. Whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree, adding salt and pepper to taste. Serve and enjoy!

Source: Just Cook Already

Peanut Butter Banana Bread with Chocolate Chips

2012-01-23T07:00:00.000-07:00

I use to think that January was the most boring month ever. Any of you with me on that?

Maybe because it's the let down of the holidays or just because it starts to get really cold, at least it use to here in Idaho, lately that's not been the case. Our beautiful snow melted off completely and it's now been raining for 4 straight days.

Anyways, back to January. This year I thought surely this month is not going to be boring. We are going to play and stay busy and just enjoy it for what it is, a month of getting back into the routines and cleaning up from the holidays--physically and emotionally.

So now that January is more than half over, I am absolutely amazed. This month has flown by and I can hardly find two seconds to make a recipe or read a book. Maybe that's because I have two new responsibilities in my church, one being super big and pretty overwhelming at the moment but hey, it's made January not boring!

So here's to making January a not boring month and to some delicious sweet bread because sometimes the thing that makes me feel better and less stressed is some awesome comfort food. I really enjoyed this bread but I am a peanut butter on your banana kind of person. The flavors are very mild and go well together and you can never go wrong with adding some chocolate!

Peanut Butter Banana Bread with Chocolate Chips

(click here for printable version)

3/4 cup unbleached flour
1/2 cup whole wheat flour
6 tbsp. white sugar
6 tbsp. brown sugar, packed
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.n salt
3 medium very ripe bananas, mashed
1/3 cup crunchy peanut butter
2 tbsp. plain fat-free yogurt (or sour cream)
1 large egg
1 tsp. vanilla
2 tbsp. canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 tablespoon flour

1. Preheat oven to 350°F. Spray 9X5 inch loaf pan with cooking spray. Add a strip of parchment paper or wax paper to bottom of loaf pan, also spraying with cooking spray, for easy removal.

2. In medium mixing bowl combine flour, sugar, baking powder, baking soda, and salt in bowl; set aside. In bowl of a stand mixer, cream bananas, peanut butter, yogurt (or sour cream), egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips.

3. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan, removing paper from the bottom, and allow to cool completely on wire rack before slicing. Enjoy!

Source: For Goodness Sake

Homemade Hot Chocolate Mix

2012-01-20T07:00:00.000-07:00

Is it too late for hot chocolate? Not at our house especially because we finally got snow. Yeah!!

This is our first white stuff of the winter season so were so excited to see it coming down. We broke open the snow gear, went and played (and shoveled the walks), enjoyed how beautiful it was, and then came in and warmed up with some hot cocoa.

I love coming into a warm house and drinking some delicious chocolate. Ahhh...so good.

This year we have been trying the homemade version of hot chocolate. I grew up on the homemade stuff and my mom always kept a huge container in the pantry. My children on the other hand have grown up with Stevens (that's pretty yummy stuff especially the candy cane one) and I have been trying to get them to enjoy the homemade kind.

Homemade hot cocoa has a different flavor, delicious but different so be prepared. Don't expect it to taste like Stevens or Little Miss or any other those other boughten kind. In some ways it might be an acquired taste but I really like it. So give it a chance and let me know what you think.

Homemade Hot Chocolate Mix

(click here for printable version)

3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or natural
1 1/2 cups white chocolate chips or finely chopped white chocolate
1/4 tsp. salt

1. Whisk together all ingredients in a large bowl. Working in two (or more, I ended up doing 3) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired. Enjoy!

Make about 20 servings

Source: Mel's Kitchen Cafe

Hot Reuben Dip

2012-01-18T07:00:00.000-07:00

No matter how many times I make this and take photographs of it (which we are up to 3 now), I think they look terrible.

I'm getting almost obsessive about it. I try different bowls, different plates, different places in my house to take the pictures, different times of day, different settings on my camera, and guess what!!!!

They all look this bad. So if this picture makes you not want to try this, I totally get it BUT (and you notice it's a big but...) it actually tasted fabulous.

The hubs keeps telling me to forget about it and just post it since it is his favorite of all time appetizers. He gets so excited when I am making this because he absolutely and totally loves it and could devour the whole entire dip himself.

So in honor of him and me trying not to be upset about my ugly pictures, here it is! If you like reuben sandwiches at all, this would be a hit. And don't worry the sauerkraut is very mild and you hardly notice it is even there. So here's to an amazing sandwich in lovely dip form. Mmmm!!

Hot Reuben Dip

(click here for printable version)

8 ounces cream cheese, softened
1½ cups (about 6 ounces) shredded Swiss cheese (I just buy it and shred it at home)
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut

1. Preheat oven to 400°F. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing, corned beef, and drained sauerkraut. Spread in a pie plate or other shallow serving dish. Top with the remaining ½ cup of Swiss cheese.

2. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares. Enjoy!

Source: Brown Eyed Baker

Oatmeal Snack Cake

2012-01-16T07:00:00.000-07:00

Sometimes things come along that really surprise me.

Like california sushi rolls. Man I hate regular sushi but california rolls, oh my, they are pretty delightful.

Or what about beets. Okay that might be a little too weird for most of you but my husband LOVES them (it came from spending 2 years in Ukraine) and until a couple years ago I detested them. Now I think they are quite tasty, especially with a little butter and salt-n-pepper.

Another thing that has come into my life recently and completely surprised me is nuts. I have always liked nuts but I HATED them in anything. If my mom (or anyone else) so much as added one nut to the cookies, brownies, cake, etc. I wouldn't touch it with a ten foot pole.

Then in the past month my husband convinced me to add some chopped almonds to some homemade ice cream, and as they say, the rest is history. I have been adding nuts to everything, especially pecans, and I am in heaven.

So if any of you are nut haters, I recommend giving them a chance again. Who knows you might totally fall in love with them. Just sayin'!!

This cake was moist, relatively healthy (come on, it has nuts and oatmeal), and delicious. I found myself snitching pieces all day long because the flavor of the coconut and nuts was a perfect combination with the cake.

Oatmeal Snack Cake

(click here for printable version)

Cake:
1 cup quick-cooking oats
3/4 cup water, at room temperature
3/4 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
Dash of ground nutmeg
4 Tbsp. butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1/2 tsp. vanilla extract

Icing:
1/4 cup packed light brown sugar
3 Tbsp. butter, melted and cooled
3 Tbsp. milk
3/4 cup sweetened shredded coconut
1/2 cup pecans, chopped

1. To make the cake, preheat the oven to 350˚ F. Line an 8 x 8-inch baking dish with foil and spray lightly with cooking spray. In a medium bowl, combine the oats and water. Stir together, then let sit until completely absorbed, about 5 minutes. Set aside.

2. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In the bowl of a mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 2-4 minutes. Scrape down the bowl as needed. Blend in the egg and vanilla until incorporated. With the mixer on low speed, add the flour mixture in two additions and mix just until incorporated. Add in the soaked oats and mix until combined, about 15 seconds.

3. Spread the batter into the prepared pan and tap lightly against the counter to remove any air bubbles. Smooth with a spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the cake cool slightly in the pan, at least 10 minutes.

4. While the cake cools, place an oven rack about 9 inches from the broiler and heat the broiler. In a bowl, whisk together the brown sugar, melted butter and milk. Stir in the coconut and pecans. Spread the mixture evenly over the warm cake. Return the pan to the oven and broil until the topping is bubbling and golden, about 3-5 minutes, watching carefully. Let cool in the pan at least 1 hour. Use the foil to lift the cake from the pan, then discard. Slice and serve. Enjoy!

Source: Annie's Eats via Cook's Illustrated

Chocolate Peanut Butter Ice Cream

2012-01-13T07:00:00.000-07:00

I figure since we are on a chocolate peanut butter kick I might as well add another one to your list.

This ice cream was absolutely divine. I took one bite and was speechless. I couldn't even find the words to describe the masterpiece I was eating.

It all started with this lovely cookbook the hubs got for Christmas (the only way I got away with that was because it's all about his favorite dessert in the world--ice cream). This cookbook was AHHHHMAZING! I spent several hours on Christmas reading it from cover to cover and thoroughly enjoyed myself.

He shares some of the most amazing recipes and I would have to say, some of the weirdest combinations. For instance, I don't know if we are ever going to try olive oil ice cream or green pea ice cream. He also has perfectly normal combinations that we have tried and loved, like vanilla
(coming soon) and plain old chocolate that will also knock your socks off.

So if you want to become addicted to ice cream, I suggest you buy this book, and no I haven't been paid to say any of this (just in case you were wondering--the ice cream is just that good).

Chocolate Peanut Butter Ice Cream

(click here for printable version)

1 cup heavy whipping cream

1 cup whole milk

1/3 cup unsweetened Dutch-process cocoa powder

1/2 cup sugar

Pinch of salt

1/3 cup smooth peanut butter

Note: This ice cream needs time to chill so be sure to factor that into your preparation time.

1. Whisk together the whipping cream, milk, cocoa powder, sugar, and salt in medium sauce-pan. Heat mixture over medium heat, whisking constantly, until it comes to a full, roiling boil (it should start to foam up). Remove from heat and stir in peanut butter, stirring until thoroughly blended.

2. Chill the mixture thoroughly (at least 3-4 hours), then freeze in your ice cream maker according to manufacturer's instructions.

Note: This ice cream freezes fantastically, in case you have any left over :).

Makes about 1 quart

Source: Adapted from The Perfect Scoop by David Lebovitz

Ultimate 7 Layer Dip

2012-01-11T07:00:00.000-07:00

Any of you football fans out there?

I've mentioned before that I come from a football family and the hubs does not. Because of me we now follow BSU quite religiously, watch most of the BCS Bowl games (even though we think it a stupid system and needs to be changed), and follow my brother's NFL teams so we can be a part of the conversation when we get together.

And now that it's January the Super Bowl is coming up. That's one game we don't usually watch unless the Denver Broncos are playing, which isn't likely but you never know with Tebow. Ha, ha, I'm a poet and didn't even know it!

Okay that was lame but one thing we do enjoy about the Super Bowl is the fun foods that come around. So I thought I would share with you some of our favorite appetizers.

This is a ramped up 7-layer dip. Most 7-layer dips are basically the same and that's why I love this version. It has a touch of spiciness, great flavor, and absolutely delicious. Plus it's perfect for any kind of party.

Ultimate 7-layer Dip

(click here for printable version)

Tomato Layer:

4 large tomatoes, cored, seeded, and chopped fine

1 jalapeno, seeded and minced

3 Tbsp finely chopped cilantro

2 green onions, finely minced

2 Tbsp lime juice (if using fresh limes it's about 2)

1/8 tsp. salt

Guacamole Layer:

2 green onions, sliced thin, green and white parts separated

1 jalapeno chile, seeded and finely minced

1 small garlic clove, minced

2 Tbsp. lime juice (from about 2 fresh limes)

3 avocados, pitted, peeled and chopped

3 Tbsp. chopped fresh cilantro

Salt to taste

Black Bean Layer:

1 16-ounce can black beans, drained but not rinsed

2 garlic cloves, minced

2 teaspoons fresh lime juice (from about 1 fresh lime)

3/4 tsp. cumin

1/4 tsp. salt

Sour Cream Layer:

1 1/2 cups sour cream

1 cup shredded pepper jack cheese

Cheese Layer:

1 cup shredded pepper jack cheese

1 cup shredded sharp cheddar cheese

Tortilla chips, for serving

1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.

2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.

3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer.

4. In a medium bowl combine the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese and stir until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.

5. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours. Enjoy!

Source: slightly adapted from Mel's Kitchen Cafe

Chocolate Peanut Butter Cup Cake

2012-01-09T07:00:00.000-07:00

My husband is a New Year's Eve baby. Most of the time he likes his birthday and especially when I make him his favorite foods.

He has lots of favorites and December is quite busy making him food. Not that I have to, I just always feel bad because his birthday is so close to Christmas and I try to compensate for that--I know silly but I think I would hate to have my birthday then. Some of his favorites are ice cream (he got a new ice cream book for Christmas and we have been trying it out--so delicious!!), prime rib, enchiladas, cheesecake, and peanut butter.

He first wanted an eggnog cheesecake but after a little persuasion (and lots of talk by the kids saying how much they would hate it), he decided on something chocolate and peanut butter. Which I was thrilled about because, as you know, they are two of my favorite combinations of all time.

My mother, a few days before Christmas, brought us a whole bag of reese's peanut butter cups so after a very small amount of deliberation, I came up with this beauty. It was a hit. The kids loved it and most of all my husband thought it was too die for. How can you go wrong with the basic cake recipe, peanut butter chips, peanut butter frosting and peanut butter cups all over the outside.

Mmmm....delicious!

Chocolate Peanut Butter Cup Cake

(click here for printable version)

Cake:

1 box chocolate fudge cake mix

1 small box chocolate instant pudding

1/3 cup oil

1/3 cup water

5 eggs

1 cup sour cream

1 Tbsp vanilla

1 cup peanut butter chips

Frosting:

1 cup butter, softened to room temperature

1/2 cup creamy peanut butter

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

1 bag Reese's Peanut Butter cups, chopped and chilled for 1/2 in freezer

1. Preheat oven to 350°F. Grease and flour (on chocolate cake mixes I love to use cocoa instead of flour) two 9 inch circle cake pans. In large bowl mix all ingredients, except peanut butter chips, with electric mixer for 2-3 minutes. Stir in peanut butter chips and pour into your prepared pans. Bake until toothpick inserted in center comes out clean, about 28-35 minutes.

2. Let cool in pans 10 minutes and then remove from pans and let completely cool on cooling rack.

3. While cake is cooling make frosting. In medium bowl whip butter and peanut butter until smooth and fluffy, about 1-2 minutes. Add salt, vanilla, whipping cream and 1 cup of powdered sugar. Beat well and continue to add 1 cup of powdered sugar at a time until it reaches your desired consistency.

4. To make cake, place bottom circle on cake stand or plate. Spread top with 1 cup frosting. Add the second circle to the top. Spread the rest of frosting on sides and top of chocolate cake. Carefully press chopped peanut butter cups into frosting and chill for 3-4 hours, or overnight, before serving. Enjoy!

Ginger Drops

2012-01-06T07:00:00.000-07:00

Are you one of those goal setters? Or how about those people that choose a word for the year and focus on that? Or maybe just nothing at all?

This time comes around and I am always in a quandary. I can't decide whether to commit my goals to paper (because you know there is always a risk that I am not going to achieve any of them) or just focus on one thing in my life and work on that.

Last year I tried the committing the goals to paper thing and as I was looking over them, I realized I achieved half of them. YEAH!!! for me, that's a new record. I also firmly believe that when you write something down it makes work at it better so maybe I will just do both this year.

Two of them that I made were about this food blog. And thanks to all of you out there, I met my goal. Want to know what they were:

1. Make it to 500 followers (last January started with 138) and

2. Reach 10,000 unique hits a month (last December I averaged 4,700)

So here's to whatever goals, words, resolutions you set. May you achieve them and have a wonderful year (and some delicious cookies to eat while you ponder your life).

Ginger Drops

(click here for printable version)

3 cups flour

1 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

3/4 cup butter, softened to room temperature

3/4 cup brown sugar

1/2 cup molasses

1 egg

1 tsp. vanilla

1 cup white chocolate chips

* This recipe does need to chill in the fridge so be sure to factor that time in.

1. In a medium bowl whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.

Cream together butter and brown sugar, until light and fluffy. About 5 minutes. Add the molasses, egg, and vanilla and mix until the batter just comes together, being careful to not overmix.

2. Wrap the dough in plastic and chill 4 hours or overnight.

3. Preheat the oven to 350°F . Line two cookie sheets with parchment and spray with non-stick cooking spray. Using 1 Tbsp. scoop, portion dough and roll into balls. Coat the dough balls in sugar.

Place on cookie sheets about 2 inches apart.

4. Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center. Cool completely on wire racks and enjoy!

Source: Baked Bree

English Muffin Bread

2012-01-04T07:00:00.000-07:00

Well it's official. The new year is here and everyone is back at the gym.

I use to be one of those people that would show up in January for a couple weeks and then slowly slack off until I was not showing up at all. Now I am proud to say that I am one of those regulars that go all year long, quite regularly.

Now I get to watch all the "newbies" come in and see the gym etiquette take place, which is quite hilarious to me. For instance, people have their assigned places and it is a faux pas to set up in "their space". Never mind that you have never been there before and could have no idea someone had a "spot" and I think it's entertaining to watch a regular get huffy about it. I try to move around regularly to upset the statue quo, okay I don't but one day I will have the guts to take over someone else's spot.

Another rule of the gym is that you can't be too close to someone else. You shouldn't use the treadmill right next to someone especially when there is another one farther done the line. And you should never set your bench up in class in someone else's bubble, okay you can but they sure get antsy about it and it's very entertaining to watch them carefully try to move their bench farther away with out you noticing, which you always do and I just laugh.

Ahhh...the gym! Most days it's provides me hours of entertainment.

Now if you think that since it is a new year, I am going to be posting healthy recipes, you are totally wrong. I usually never get on a health kick, I just try to eat relatively healthy all year long. So here's to a fantastic new year and lots of chocolate and carbohydrates (the favorites at this house).

This bread is very easy to make (if you have never made bread this is a perfect way to start) and perfect for toast, which is the best way to have this delicious bread. We loved it!

English Muffin Bread

(click here for printable version)

5 1/2 cups very warm water

3 Tbsp instant yeast*

2 Tbsp salt

3 Tbsp sugar

11 1/2 cups all-purpose flour

* If you are using active dry yeast instead of instant you need to proof it. Place the yeast and sugar in the bowl you will be using with 1 cup of water first. Let it stand until bubbly and then proceed with the recipe, adding 4 1/2 cups of water instead of the 5 1/2.

1. In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.

2. Grease four loaf pans (I used 8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. ( I used my hands and just kept them very well greased) The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.

3. Bake at 350°F for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.

This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days. Toast and enjoy!

Yield: 4 loaves

Source: Mel's Kitchen Cafe

Your Favorite Recipes of 2011

2012-01-02T07:00:00.000-07:00

Hope you all had a wonderful New Years. I am looking forward to this year and I hope it brings all of you so much joy.

I always love looking back over the past year and seeing your favorites. They are usually all desserts but this year there was one that wasn't, yeah! So without further ado...here are your favorites:

You can never go wrong with this combination. I love when fall comes around and I get to make these waffles all the time.

This pumpkin bread was delightful and a hit at every party.

Oh how I L.O.V.E. peanut butter and chocolate and this amazing, delectable cupcake.

This cupcake was the perfect companion to the final Harry Potter movie. Bye Harry, we love you!

The only non dessert and so moist and delicious. I love being able to dress up rolls and make them fancy.

Lemon is another favorite of mine. Spring comes and I start pulling out all my lemon recipes and drooling on them (okay not really but I do love making them!).

Ahhh...cookie dough. I don't think I need to say any more than that!

And lastly, brownies, whip cream, and peppermint. Heaven in a bite!

I am so thankful, as this new year rolls around, for all my wonderful readers. Thank you for your support, your sweet comments, and for coming and checking out all these ramblings from an Idaho farm girl. You guys are the best!

Orange Rolls

2011-12-30T07:00:00.000-07:00

When the oranges start appearing in all the stores (at least in Idaho) I am in heaven. It's one of the reasons I love this time of year.

I love the smell of cutting them open and it just makes me want to sit down and contemplate life. It also makes me want to start baking with them. Mmmm...so yummy!

We usually fight over them in our house, that's how much we all love them. This year though I bought an entire case so no one had to worry about getting their share. They are our go to snack and they are one of my favorite things to cook with.

Our very most favorite to make with them are these beauties. With orange peel in the filling and orange juice in the glaze, you can't go wrong. They are absolutely heavenly!

Orange Rolls

(click here for printable version)

Dough:
2 cups milk
1/2 cup butter
2 tsp. salt
1/2 cup water
1/2 cup sugar
2 Tbsp. yeast
2 eggs, beaten
Grated orange rind from 1 orange
8-10 cups flour

Filling:
1/2 cup butter, melted
1 cup sugar
Grated orange rind from 2 oranges

Glaze:

1 1/2 cups powdered sugar
3 Tbsp. freshly squeezed orange juice from 1 orange
1/2 tsp. grated orange rind/zest reserved from the filling above
1 Tbsp. butter, melted

1. Heat milk, butter, salt, water and sugar in saucepan on stove until warm. Pour into mixer fitted with dough attachment. Add yeast and eggs and let stand until frothy, about 4-5 minutes. Add orange rind and enough flour to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides). Let knead in mixer for 2-3 minutes. Dump into greased bowl, cover, and let rise until double in size.

2. While dough is raising make filling by combining melted butter, sugar and orange rind. When dough is raised, punch down and divide in two parts. Roll out, one at a time, into large circle, about 1/4 inch thick. Spread half of the sugar mixture on dough. Starting at one edge, roll up tightly. Cut with string or sharp knife into the size you like, I do about 1 inch. Lay on greased cookie sheet an inch apart. Repeat with half of dough using the rest of the sugar mixture. Let rise until double in size and bake at 375°F for 17-19 mins or until lightly browned.

3. While rolls are baking, combine glaze ingredients, whisking until smooth. Let rolls sit 5 minutes then spread glaze on each orange roll. Serve warm and enjoy!

Oatmeal...anyone?

2011-12-28T07:00:00.000-07:00

Oatmeal seems to be one of those foods that people either hate with a passion or absolutely love. In my house, the 4 year old asks for oatmeal at least once a week and the rest of the kids roll their eyes and ask, "do we really have to eat it?" I on the other hand don't mind it at all, well at least as long as it doesn't have raisins in it and is loaded with brown sugar and peanut butter.

Yep, super unhealthy but yummy!

In my house growing up we had oatmeal fairly often and my dad was in heaven. He grew up in a house that had oatmeal every morning. Yep, you read that right, every morning!

And you know what they would do with the leftovers from breakfast? My grandma would slice it up (because it was cold and congealed) and fry it in butter and they would eat it with their lunch. I find that quite revolting. My dad swears it is quite tasty but I just really don't agree.

After reading through Cook's Illustrated magazine one day I decided to try their version of oatmeal. If anyone can make oatmeal taste better it's those fantastic people over there. It was very eye opening to read their reasons for making their oatmeal the way they do (if you want to read them all in depth go here) and it is totally worth the time. This makes the creamiest and dare I say the most yummiest oatmeal I have ever had.

Even minus the peanut butter and most of the brown sugar.

Perfect Oatmeal

(click here for printable version)

3 cups water
1 cup whole milk
1 Tbsp. butter
1 cup steel cut oats (Bob's Red Mill is a great brand)
1/4 tsp. table salt

1. Bring water and milk to simmer in a large sauce-pan over medium heat. While water and milk are heating, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch like aroma, 1 1/2-2 minutes.

2. Stir toasted oats into simmering liquid and reduce heat to medium low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes (during these 20 minutes do not stir. You will be tempted but don't give in, it's one of the things that makes it perfect). Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with puddinglike consistency, 7 to 10 minutes.

3. Remove from heat, let oatmeal stand uncovered for 5 minutes. Serve immediately with your favorite toppings. Enjoy!

Source: Cook's Illustrated

Merry Christmas!

2011-12-25T07:00:00.000-07:00

Merry Christmas from my family to yours.

Hope you have an amazing holiday season and your new year will be even better. Thanks for all your support, you guys are the best!

Chocolate Peppermint Sandwich Cookies

2011-12-23T07:00:00.000-07:00

I love, love a good sandwich cookie. They seem so versatile not to mention you can make them with a cake mix or you can make them completely homemade.

I love that you can make them with so many different flavors too. Some of my favorites are peanut butter and chocolate (thanks Chris that was amazing!) and peppermint and chocolate. My mouth is watering just thinking about it.

Plus I love making mini versions of these beauties because they are perfect bite size pieces of deliciousness. And everything mini tastes better for some reason!

So here's to Christmas in 2 days and wishing you all have an amazing holiday!

Chocolate Peppermint Sandwich Cookie

(click here for printable version)

Dough:

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop-very important!)

3/4 tsp baking soda

1/4 tsp table salt

1 cup semisweet chocolate chips

3/4 cup packed light brown sugar

5 Tbsp real butter

1 Tbsp water

1 large egg lightly beaten

Frosting:

1/2 cup real butter (1 stick)

2 cups powdered sugar

1/4 - 1 tsp peppermint extract ( I use a 1/4 because I like just a hint of peppermint)

milk, as needed for consistency

optional: red or green food coloring and sprinkles or crushed candycanes

1. To make cookies, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth, but there will still be grains of sugar. Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.

2. If dough is too soft to work with, let sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll about 1 rounded teaspoon each into balls (these will be minis). Place 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 6-8 minutes. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

3. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If using rounded teaspoon they will make 4-5 dozen cookies.

Source: Our Best Bites