Wednesday, January 4, 2017

Lemon Curd Cookies

Today we're making little lemon cookies over at Reality Daydream. They are soft, flaky and not too sweet, kind of biscuit like. They are topped with the most creamy, lemony curd. A perfect little 2 bite cookie. The calories probably don't even count! Go see these and get the recipe here!

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Monday, January 2, 2017

Big, Thick, Chewy, & SOFT Chocolate Chip Cookies

I have an addiction to chocolate chip cookies. Now I've found a recipe that I think is going to be hard to top! I was looking for a thick, chewy, SOFT cookie and I found it. These stay soft for over a week. its amazing!

I try and convince my kids that they want me to make them so I have an excuse. I used 2 kinds of chocolate chips and a tablespoon of vanilla to get as many yummy flavors as I could. I am going to go make another batch as soon as I finish typing. 

Big, Thick, Chewy, & Soft Chocolate Chip Cookies

3/4 cup Butter, room temp
3/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
2 Eggs
1 Tablespoon Pure Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Cornstarch
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 3/4 cups Chocolate Chips, any variety

Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugars and beat until light and fluffy. Add in the eggs and vanilla and beat until well combined.

In a medium bow whisk together the flour, cornstarch, baking soda, and baking powder. Turn your mixer to low and add in the flour mixture. Stir in the chocolate chips.

Line a baking sheet with a silpat mat. Measure 1/4 cup of dough and form into thick circles.Bake for 9-11 minutes. The middle of the cookie should look a little under baked. 

Remove from the oven and let cool for a couple minutes on the cookie sheet and then move to a cooling rack. These are really good warm and really good at room temp so enjoy!

Recipe Slightly Adapted from: Life, Love, and Sugar

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Tuesday, December 13, 2016

Our Favorite Lasagna

I tend to cook dinner more in the winter. When its cold outside and we aren't at the park all the time, we tend to stay inside and I want to make a cozy meal for my family. Lasagna definitely falls into the 'cozy' category for me.

This lasagna has a homemade sauce with ground beef and Italian sausage. Its full of flavor with the basil and garlic. A delicious meal for any night, but especially a cold winter evening!

Our Favorite Lasagna

1 1/2lbs Ground Beef
1 lb Italian Sausage
2 cloves Garlic, minced
1/2 Onion, diced
1 - 28oz can Crushed Tomatoes
2 - 6oz cans Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 teaspoon Salt
3 cups Cottage Cheese
2 Eggs, beaten
1/2 cup Parmesan Cheese, grated not shredded
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 lb Mozzarella, freshly sliced
10 oz Lasagna Noodles, add 1/2 teaspoon Salt & 1 Tablespoon Olive Oil to your pasta water

1. In a dutch oven or large saucepan, over med-high heat, put the ground beef, Italian sausage, onion, and garlic and cook until brown and the onions are soft. Drain the fat. Add in your crushed tomatoes, tomato paste, parsley, basil, oregano, and salt. Let simmer for at least an hour.

2. In a large bowl, combine your cottage cheese, eggs, Parmesan cheese, parsley, and salt. Boil your noodles to al dente. 

3. Spray a 9x13 baking dish with non-stick cooking spray. Place 3 of the cooked noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly on the noodles. Place a layer of mozzarella cheese. Spread a little less than half of the tomato meat sauce over the cheese. Repeat, topping with the extra tomato meat sauce. Sprinkle Parmesan cheese on top.

4. You can store this in the fridge for 2 days or bake at 350 degrees for 30 minutes. Enjoy!

Recipe slightly adapted from The Pioneer Woman     
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Friday, December 9, 2016

Hot Chocolate Cookies

This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!

They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!

Hot Chocolate Cookies
Makes 45 cookies

1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
3 Eggs
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows

4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar


In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.

In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.

In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.

Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.

Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.

Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.

In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.
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Wednesday, December 7, 2016

Peppermint Bark Fudge

Today I'm sharing a fudge recipe over at Reality Daydream! The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. Its sweet, creamy, and has just a little crunch. Its an amazing combination that is a great holiday treat! Go over and get the recipe!

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Tuesday, November 22, 2016

Pumpkin Cinnamon Rolls

It's almost over. Pumpkin season. It's really sad. I always look forward to this time of year. So I have 2 pumpkin recipes for you this week.

Today its these pumpkin cinnamon rolls. They are soft, have the perfect amount of spices, and are topped with a maple frosting that sends them over the edge.

Melt in your mouth good, they're so amazing.  Make these for Thanksgiving breakfast. I will be! I'm going to get another right now. 

Pumpkin Cinnamon Rolls

3/4 cup Buttermilk, warm to 110 degrees
6 Tablespoons Butter, melted
1 large Egg, room temp
2/3 cup Pumpkin Puree
1/4 cup Granulated Sugar
1 Tablespoon Instant Yeast
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ginger
1/8 teaspoon Cloves
4 1/2 to 5 1/2 cups All-Purpose Flour

6 Tablespoons Butter, room temp
3/4 cup Brown Sugar
2 teaspoons Cinnamon

2 oz Cream Cheese, room temp
3 Tablespoons Heavy Cream
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Maple Extract
1 1/2 cups Powdered Sugar

1. In the bowl of a stand mixer  with your paddle attachment, combine the buttermilk and butter. beat to combine. Turn to low and add in the eggs, pumpkin, sugar, yeast, salt, cinnamon, nutmeg, ginger, cloves, and 1 cup of flour.

2.Change to paddle to your dough hook. Add the flour until the dough pulls away from the sides of the bowl. It will still be sticky but not leave a lot of dough on your hands. Let the dough hook knead your dough for a minute or two, until its in a soft ball. Your dough will be softer than a regular bread dough because of the pumpkin.

3. Lightly grease a large bowl and place your dough in it. Cover and let rise until doubled, about 2 hours. You can speed this up by heating your oven to 170 and then turning your oven off. Place the covered bowl inside and keep an eye on it. It will probably take about an hour.

4. While the dough is rising grease a 9x13 cake pan. In a small bowl combine the brown sugar and cinnamon. 

5. Grease your counter top. When your dough has doubled place your dough on it. Roll it out into a 12 x 16 inch rectangle. Spread your softened butter over the dough leaving an inch on one of the long sides without butter. Sprinkle your sugar/cinnamon mixture over the butter and roll over it with your rolling pin to compact it. 

6. Starting with the long sugar covered end, roll tightly all the way and pinch the unsugared end to seal the dough. Using a serrated knife cut into 12 even slices. Place the rolls in your greased cake pan. Cover with plastic wrap and let rise again for another hour or two, until doubled. 

7. Bake at 350 degrees for about 24 minutes until the tops are light golden brown. You don't want them too brown.

8. While the rolls are in the oven, combine the cream cheese and milk. Beat until smooth and creamy. Add in the vanilla and maple extracts and mix. Beat in the powdered sugar until smooth again. Spread over the rolls right out of the oven. Let cool slightly before eating.

Recipe Source: Mels Kitchen Cafe
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Friday, November 18, 2016

Soft Whole Wheat Rolls

It snowed for the first time this year today! I'm not a huge fan of snow but I love an excuse to stay in and bake.

I found this recipe that claimed they were the softest rolls. And they are. I've made 4 different whole wheat roll recipes in the last month and this recipe wins. Hands down. They are soft, fluffy, have a hint of honey and almost melt in your mouth.

This is a recipe that needs to be at your Thanksgiving table!

Soft Whole Wheat Rolls

3 1/2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
4 teaspoons Instant Yeast

2 1/2 cups Warm Water, 110-120 degrees F

1 Tablespoon Salt
1/3 cup Butter, melted and cooled
1/3 cup Honey
4 teaspoons Vinegar

2 1/2 - 3 cups Whole Wheat Flour

2 Tablespoons  Butter, melted and cooled

1. In the bowl of a stand mixer, combine the 3 1/2 cups flour, vital wheat gluten, and yeast. Add in the warm water and beat for 1 minute. Cover the bowl with a towel and let it sit for 10 minutes.

2. Add in the salt, 1/3 cup butter, honey, and vinegar. Beat again for 1 minute. Add in the rest of the flour 1 cup at a time beat with the dough hook. Knead until the dough pulls away from the sides of the bowl, until its smooth and round.

3. Preheat oven 170 degrees and turn the oven off. Grease a large baking sheet, 12 x 18 inches. Shape dough into 24 - 2.3oz balls. Place on the prepared baking sheet and cover with a towel and place in the oven until doubled, about 30 minutes. Remove from the oven, heat to 350 degrees, and bake for 15-20 minutes. Brush with melted butter and let cool.

Recipe Slightly adapted from: Five Heart Home
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