Chocolate Fudge Chip Cookies

I am, as I mention on a regular basis, not a huge chocolate person, but this looked like something everyone I know would like, so I decided to go for it. It falls in line with my “brownie” cookie phase that I have been working on for the last 6 months or so. While not a “brownie” cookie itself, the flavors will be similar and best of all, I have everything on hand to make it. My favorite kind of recipe. It helps that my freezer is mostly stocked with unsalted butter and chips of all flavors. Freezers are wonderful things … especially when you are cheap like me and buy things on sale that you will use later. Chocolate is not cheap, so I try to make sure to get the very good stuff on sale and then store it properly. Butter, another thing that is not cheap, is the same for me. I don’t really know what I would do if I ran out – to be honest, I can’t remember that ever happening. Guess that’s how you know you are a baker. I really like being a baker.D&D_1926

This is another Trisha Yearwood recipe, but I think I would try it no matter whose original idea it was. I’m pretty sure the Boy will be all over it. Hopefully all the choco-holics at the office will enjoy them as well.

1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, room temperature
1/2 tsp vanilla
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
6 ozs  semi-sweet chocolate chips
4 ozs white chocolate bar, chopped

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Sift together flour, cocoa, baking soda, and salt over a piece of waxed paper.

In the bowl of a stand mixer, mix together butter and both sugars until combined. Add eggs, one at a time and incorporate. Add flour mixture and just combine – do not over mix. By hand, mix in the walnuts and both chocolates until just combined.

Drop a 20 scoop of dough on baking sheet. Bake, turning the pan half way through, until cookies are set, about 12 minutes. And do it again and again until your are done. Yep.

Source: Trisha Yearwood
12 June 2017

Notes: Mixed up and baked up really easy. I let the dough sit in the fridge overnight so all I had to do was bake when I got home from work. I like to do this – mix one night – bake the next. Or alternatively, get dry ingredients together one day and then finish and bake the next day – especially for cakes. I learned this from my mom because she used to mix all the dry ingredients for banana nut bread that she made by the dozens for Christmas presents.

 

Peanut Butter Cornflake Cookies 

I am typically not a fan of no bake cookie things, excepting Rice Krispie treats, but I thought to give this a go. It reminds me of something completely random my mom made me as a child – one day, I will try to explain it, but I am sure it will not make any sense to anyone but me. That said, these are flavors of my childhood excepting the cornflakes. I think they are kind of cute in their on strange way.

D&D_19561 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla
6 cups corn flakes

In a large saucepan, add sugar, then spray measuring cup with vegetable spray and add peanut butter and light corn syrup. Cook over medium to medium high (depending on your cooktop) until the middle of the mixture starts to boil. Stir constantly so sugar and peanut butter don’t burn. Remove from heat and stir in vanilla and cornflakes until evenly coated.

Spray a #20 disher with vegetable spray and scoop and drop on to waxed paper. Do this quickly before the mixture sets up. Let cool on waxed paper for 30 minutes. Store at room temperature.

Thoughts: These are super sugary. But in small doses are good. Hope The Boy and my test kitchen at the office enjoy them.

I think they work because corn flakes have, pretty much, no flavor.

And the votes from my test kitchen are in and they are very positive. I do wonder what this might be like with, wait for it, pretzels.

17 June 17

Source: www.spendwithpennies.com/peanut-butter-cornflake-cookies/

Summer Solstice, oh wait, nope. 

Well, it is officially the longest day of the year – but we will never know that because we’re sitting under days of rain from TS Cindy. I don’t know what the official mark is in inches right now, but when it is over it should be an interesting number. There is localized flooding, and our roof leaked – likely because of the odd angle the wind was blowing the rain – and it’s just crappy and dreary. So, there we are – no longest day of the year.
That said, the Summer Solstice is really just the beginning of the end. After that, every day gets just a little shorter. Until we do it all over again at the winter solstice.  When the days start to get longer.

Odd that the summer solstice makes me slightly depressed but the winter solstice makes me happier, but this year in particular the summer makes me sad – it does. Damnation. But at least I don’t have to wear a hat and worry about the sun for a few days. Somehow that is not does not really make me feel much better.

I think the rain will last at least one more day. Hopefully it will make me sleepy tonight and I will not have to put up with leaks in the closet or those damn tree frogs at 4:30 in the frigging morning. Steve needs to kill them, and I cannot believe I am saying that because I do not like to kill really green strange frogs, but last night – lord have mercy. Let us all hope tonight will be better.

So here is our life …

Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Lime Icebox Mini Cheesecakes

I am not typically and icebox kind of person, but I wanted something with lime that would be on the quick and easy side, so I decided to give these a try. They called them cupcakes, but they are really mini cheesecakes in cupcake form. At least they are to me.

I did store them in the freezer before taking to work and to be honest, I like them semi-frozen – just let them sit out of the freezer for a few minutes and they are really pretty good.D&D_1883

You could use key limes for this, but since I have no fresh key limes, I went for fresh Persian limes. I do not like bottled lime juice of any sort, really – same with bottled lemon juice unless it is for canning to get the acidity correct.
Makes 12 – thankfully – a nice easy number for a cupcake pan^ …

For the crust:
5 ounces graham cracker crumbs
2 tablespoons packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese
2/3 cup sweetened condensed milk (7 ounces); 1/2 a can
1 tablespoon finely grated lime zest
6 tablespoons lime juice
1/4 teaspoon salt

For the topping:
1 cup sour cream
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
raw sugar

Make the crust: Line a 12-cup muffin tin with paper liners.* In a small-ish bowl mix together graham crumbs, brown sugar, and salt. Drizzle in the melted butter and mix to incorporate well. The mixture should hold together in your hand when you squeeze it.

Divide the mixture evenly among the muffin liners, about 2 tablespoons per well. Use the bottom of a small glass to press the crumbs firmly into the pan to form the crusts. Place in the freezer until ready to fill.

Place the cream cheese, condensed milk, lime zest and juice, and salt a bowl and whisk until smooth. Divide the filling evenly among the muffin cups. Refrigerate until firm, 8 to 12 hours.

When ready to serve, place the sour cream, brown sugar, and vanilla in a small bowl and whisk to combine. Top each key lime icebox cupcake with a dollop of sweetened sour cream and raw sugar – because raw sugar is crunchy and good.

Make ahead: The graham cracker crumb crust can be made 3 days in advance and stored, covered, in the refrigerator.

Storage: Stuck these in the freezer, well covered and the put in the fridge the day before serving. Worked pretty well. Leftovers can be refrigerated for up to 3 days, although the crust may soften over time.

Source: The Kitchn with a couple of modifications.

^ Pet peeve – an odd number of muffins, cupcakes, whatever when everyone only has either a 6 cup or a 12 cup pan — I mean 14 cupcakes – makes me slightly crazy.

* Used really cute paper liners, but next time since I plan on storing for a day in the freezer will use foil liners.

Note: Again, these taste really good right out of the freezer, just let thaw for a couple of moments and wow. Yes, very good.

29 May 2017 – vg, easy too

Reuben Dip in a Bread Bowl

I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense. D&D_1861

I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.

1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out

Preheat oven to 350˚F.

Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.

Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.

Source: Spoon Fork Bacon with some America’s Test Kitchen influence.

15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.

* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.

Bering – R.I.P.

There is a line in Emma that Mr. Knightley says something that seems to fit this experience.

“If I loved you less, I might be able to talk about it more.”

That is how I feel about my little Ber.

As much as I love my Hoodie-boy, I still miss my little Ber.  He was always called little because he was smaller than the big dog (Duke). Honestly, I think he may have been a really heavy Husky, kind of barrel shaped, but he carried it well. And no matter what, that beautiful face is what charmed everyone anyway.

I always thought Duke was handsome – at least to me – but Ber was a bit unusual and people just flocked to him. I do miss my little Bering boy.  Yes, he was upside-down for this picture. I have not turned it. And do love the snow nose.

bering-1

Miss you my sweet boy.