M & M Cookies – the best ever.

Okay – best M & M cookies ever. My mom always made these for Christmas, I am not sure why, but I tend to make them year round. I guess it just one of those things I make to make the Boy happy at anytime of the year – and, yes, it really does seem to work. I think I need picture of him eating them, but do not expect he will allow that at all.

D&D_20831 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 1/2 cups M & M’s, plain or peanut, but no – do not do peanut – just saying

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine.  Use a #30 disher to scoop dough onto a parchment-lined baking sheet and bake 10 minutes or until golden – turning half way through.

D&D_iPhone_image6I am not sure what else there is to say about this recipe that I have not said before. I keep Crisco in the fridge just for this recipe because I love it so much. Maybe it is just a reminder of my mom, but at the same time it is a really good cookie recipe too.

I am guessing it is a bit of both. Yep, it is.

 

Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

D&D_2029

4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

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Roquefort Crackers

Yet again, another cheese cracker. Obsessive though I may be, there is nothing wrong with adding more cheese crackers to my repertoire. I have learned that I like the slice and bake version of crackers the most because you can make the dough, roll it, and leave it in the fridge until you are ready to bake which makes for easy weeknight baking.

D&D_2038I have also learned to bake a test batch of 2 – 3 crackers if it is a new recipe just to see if the temperature and timing are okay. And I am glad I did that with this recipe.

You see, I had the oven at 400 degrees for another recipe and sliced up the dough for two test crackers on a parchment-lined baking sheet and baked it for the 8 minutes, turning half way through. The color was really good, but the center of the cracker was raw. I let them rest to see if they got a little crunchy as they cooled, but they did not.

So now my idea is to lower the temperature to 375 and baking them a bit longer. Fingers crossed this will work, because I think this might be a really good cracker. We shall see. 

Lo, and behold – the 375 degrees for about 8 minutes worked like a charm. Yippee for test crackers. 

8 Tbs unsalted butter, room temperature
8 ozs Roquefort, room temperature
1 cup all-purpose flour
1/4 tsp cayenne

In the bowl of a stand mixer, cream together butter and Roquefort until smooth. Add flour and cayenne and mix until smooth.

Divide dough into two pieces and roll into 1 1/2 inch logs. Wrap in waxed paper. Refrigerate 12 hours.

Preheat oven to 400 degrees F.  Slice logs in 1/4 inch slices. Place on parchment lined baking sheet and bake 8 minutes until lightly browned – watch closely. Cool completely.

Source: bonappetit.com/recipes/article/Roquefort-Crackers / California American Cookbook.

This is just the kind of recipe story that I love. Sometimes family stories at just the best.

Needs more cayenne , but that always seems to be the case –  because I am me.

Quaker Oatmeal Raisin (Walnut) Cookies

I am a total sucker for oatmeal/raisin/walnut cookies in just about any form imaginable. I am not sure why that is, because I do not remember eating loads of these as a kid and don’t remember my mom making them either. I guess it’s one of the strangely good combinations that as an adult I prefer over, say, chocolate chip or something.D&D_2006

It also does not hurt that somehow I think these cookies must be good for you. You know, oats are good for your heart, nuts are good for you, and raisins and just plain tasty. I eat these for breakfast and can feel really good about it. That might just be the best part of all. And it’s all total bullshit, but I can just about convince myself that it works. Yep, I can.

14 Tbs unsalted butter, room temperature
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups Quaker Oats (quick or old-fashioned)
1 cup raisins + a little more
1 cup coarsely chopped walnuts + a little more

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

Over a piece of waxed paper, sift together flour, baking soda, cinnamon, and salt. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add in eggs, one at a time, and mix, then add vanilla. Add dry ingredients and then oats and mix well to combine. Stir in raisins and walnuts.

Using a cookie scoop (#30), scoop dough onto baking sheet and flatten them a bit. Bake 8 to 10 minutes or until lightly golden brown. Cool 1 minute on the baking sheet then transfer to a wire rack to cool completely.

source: Quaker Oats Company

Chorizo, Leek, Cheddar Muffins

I made some totally anemic muffins last week with zucchini and they were just so meh. I know it is zucchini season, but this was just sad. So I had to figure out some other savory muffin to make me forget that one.

So I was looking at a couple of savory muffin recipes and I just tried to cobble this together based on the best parts of things that I saw and I think this is going to be pretty amazing.D&D_2014

So I had originally thought to use bacon in this, but decided at the last minute to use chorizo which is really salty, in my opinion, so I did not add extra salt to the batter. I will use the bacon in a new cookie I’m coming up with – well, I hope so. It seems most of the cooked bacon I had in the fridge has disappeared. Hmm.

1 cup cornmeal
1 cup all-purpose flour
2 tsp salt, if needed*
2 tsp baking powder
1/2 tsp baking soda
7 Tbs unsalted butter, melted, divided 5/2
2 eggs, slightly beaten
1 cup grated extra sharp cheddar
1 leek, white and light green parts, thinly sliced
1 1/4 cups buttermilk
6 ozs chorizo, cooked and drained on paper towels

Preheat oven to 375 degrees F. Whisk together cornmeal, flour, baking powder, baking soda, and salt if needed in a large bowl. In a large measuring cup, whisk together eggs, buttermilk, and 5 Tbs melted butter.

Make a well in the dry ingredients and incorporate wet ingredients, mix until just smooth. Stir in cheese and 1 cup of leek rings and chorizo.

Line muffin cups with foil liners and spray with baking spray. Fill 3/4 full, top with remaining leek rings and brush with remaining 2 Tbs butter. Bake 20-25 minutes and a toothpick comes out clean and tops just begin to brown. 

* taste chorizo first to decide if you need salt at all. I did not.

Wow, these were amazing and I am not just saying that to pat myself on the back. I really think the fresh chorizo made the difference and also tasting it once cooked to make sure the batter, in general, was not too salty.

This was hugely popular in the home kitchen. Both MotH and The Boy liked very much and the hardest test was me. I am a fan.

And I have made this recipe myself. Cool.

Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

Dulce de Leche Krispies

I have always loved rice krispie treats. They taste amazing and are dead simple. My mom always made them around the holidays – I really do not remember them any other time to be honest, but I will make the when ever the mood strikes.  And make them you should because the store bought ones are vile.

The first time I made a mistake with rice krispie treats, it turned out to be an excellent depth to the general recipe on the box. I let the butter brown just a little bit – wow – that made a different.

So the next time, I did the same thing and then added some vanilla to the mix. Even better.

And then I did all of the above and salted them with crushed Maldon salt* and it was stunning.

I think this idea also will work for me. I am a huge fan of dulce de leche – so much that I will purchase dulce de leche ice cream and I am really not a fan of ice cream in general. That should be impressive. It is to me.D&D_1917

I got this recipe from Food & Wine magazine online and just had to give it a go. The author, Marcia Kiesel, switches out the marshmallows for the dulce de leche. The addition of nuts is also an interesting twist. I think that will inspire me to try different nuts – salted pistachios perhaps – in the future just so see how it works.

2 dozen krispies

3/4 cup crispy rice cereal
1 1/2 teaspoons canola oil, divided
3 1/2 ounces blanched sliced almonds
5 tablespoons dulce de leche at room temperature, plus more for topping
Sea Salt

Preheat the oven to 350 degrees. In a large bowl, toss the rice cereal with 1 teaspoon of the vegetable oil. Spread the oiled rice cereal in an even layer on a large nonstick rimmed baking sheet lined with parchment paper. Bake until the rice cereal is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.

In a the same large bowl, mix the sliced almonds with the toasted rice cereal. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice cereal and almonds thoroughly.

Line nonstick rimmed baking sheets with parchment and spray lightly with cooking spray. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the krispies with salt. Bake them until they are lightly browned, about 12 minutes.

Let the krispies cool on the baking sheets for 1 minute. Carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.

The krispies can be stored in an airtight container overnight. Guessing they won’t last much longer than that.

Source: Food & Wine

9 June 2017 – The Boy really liked them and they went over well in the test kitchen.