Sunday, January 1, 2012
Friday, September 30, 2011
A few weeks ago (okay, probably a month ago…but I was out of town for 2 weeks on business), I got contacted by the good people of Quirk Books. They asked me if I was interested in receiving a copy of The Cookiepedia, by Stacy Adimando, for review. Umm…of course, I was! Being a “cookie enthusiast,” I couldn’t pass up this opportunity to review a new cookie cookbook, now could I?
There are so many things that I love about this cookbook. First of all, every single recipe is a cookie = awesome! Secondly, it’s so cute and practical. The pages are spiral bound for ease in turning and propping open to your recipe. Plus, the font is fun, the recipes are clear and they even leave a little space for you to make your own notes on the recipes.
Third, there are pictures of every cookie. I don’t know about you, but I enjoy it when cookbooks have pictures. It helps when you know what your making is going to turn out looking that good!
And lastly, I love this quote within the first few pages! Ain’t it the truth?
While perusing this cookbook, I came across many cookies that I immediately wanted to make such as the Thin Mints, the Animal Cookies, the Everything-But-The-Kitchen-Sink-Cookies, the Madaleines, the Lemon Chewies…well alright, I kinda wanted to make them all. However, I could only pick one, so I picked the Oatmeal Raisin Cookies! I loved these oatmeal cookies cause they were easy to make; plus, they were hearty and deliciously cinnamon-y.
So, if you’re a baker and cookie lover like me, I’d definitely recommend checking out The Cookiepedia. I foresee many more cookie posts in the future on my blog.
Oatmeal Raisin Cookies, from The Cookiepedia
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned rolled oats or quick cooking oats
- 2/3 cup raisins
- Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
- Sift the flour, baking soda, salt and cinnamon in a bowl. Pour in the flour mixture an run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon.
- Scoop out tablespoon-sized balls of dough onto parchment-paper-lined cookie sheets about 2 inches apart.
- Bake from 12 to 14 minutes, rotating cookie sheets halfway through baking. Let cool and enjoy.
Wednesday, August 31, 2011
- 2 cups all-purpose flour
- 1/2 cup butter
- 2 large eggs, beaten
- 2 1/3 cups mashed very overripe bananas
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan
- In large bowl, combine flour, soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Sunday, August 14, 2011
- 1 large can crushed tomatoes
- 1 large can diced tomatoes (dice a little more)
- 1 large bunch of cilantro (chopped)
- 3/4 of a large white onion (chopped)
- 2 raw jalapeno peppers (chopped)
- 1 Anaheim chili (fire roasted on stove, until black, then chopped)
- Combine all ingredients into a large bowl.
- Season with garlic salt and black pepper, to taste.
- Refrigerate left overs.
Monday, July 4, 2011
If you know me at all, you know that I’m slightly obsessed with peanut butter. I’ve been know to eat spoonful's out of the jar. I eat it on apples, on celery sticks, on carrot sticks…actually, I’m pretty sure I’d eat it on just about anything.
When I first came across this recipe on one of my favorite blogs, Picky Palate, I knew I was destined to make it. It’s main ingredient is peanut butter, with the second ingredient being Oreos. That’s right, I said it, Oreos. Followed by the last ingredient, white chocolate chips. I’m going to give you a moment to imagine the goodness…
Are you drooling yet? Please. I beg you. Stop what you’re doing right now. Make this peanut butter. Then, grab a spoon and dig in, while you check out some of Jenny’s other amazing recipes on her blog.
Cookies and Cream Peanut Butter, by Picky Palate
- 10 whole Oreo Cookies (I added a whole roll of Oreos, which I think is about 15…because really, why not?)
- 2 Cups creamy peanut butter (Per Jenny’s recommendation, I used a “natural” pb, since we’re adding so much sweetness)
- 1 cup white chocolate chips
- 2 tablespoons creamy peanut butter
- Crush Oreos into small pieces and place into a large bowl. Add 2 cups peanut butter.
- Place white chips and 2 tablespoons peanut butter into a double boiler and stir until melted OR microwave in 30 second intervals.Add to bowl of Oreos and peanut butter.
- Stir just a little so you have a bit of swirls of chocolate throughout. Place peanut butter into a jar!
Tuesday, June 7, 2011
In our weekly meal planning, Jeremy said he wanted Carne Asada Burritos. I immediately thought, "Umm, I'm not even sure what Carne Asada is exactly, besides delicious." So, to the internet I went. Specifically, to one of my favorite blogs - For the Love of Cooking. Pam has a fabulous website with so many delicious recipes! I've been reading here blog for a long time and I always find awesome stuff on it.
- 1 1/2 - 2 lbs of flank steak (I couldn’t find flank, so I used thin sirloin)
- 1/3 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup olive oil (I only used about 1/3)
- 1 tsp cumin
- 1-2 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 1/2 tsp oregano
- 2 limes, juiced
- 4-5 cloves garlic minced
Tuesday, April 19, 2011
Cake Balls by Bakerella
- 1 box cake mix (cook as directed on box for 13 X 9 cake) – I used Devil’s Food
- 1 can frosting (16 oz.) – I used Vanilla
- 1 package chocolate bark (regular or white chocolate)
- wax paper
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 1 can cream cheese frosting.
- Roll mixture into quarter size balls and lay on cookie sheet.
- Chill for several hours.
- Melt chocolate in microwave per directions on package.
- Roll balls in chocolate and lay on wax paper until firm.
**See Bakerella’s website for detailed instructions and prettier balls! **