Today was one of “Those Days” at work. One of my favorite ways to de-stress is to bake. I didn’t decide to bake until it was too late to soften butter, so off to the web I went in search of a recipe.
I found the recipe for “The Best Soft Chocolate Chip Cookies” on Pinch of Yum
I pulled all the ingredients together and got to baking.
Chocolate Chip Cookies with melted butter
- 8 tablespoons of salted butter
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips (I used Ghirardelli’s grand chips)
- Preheat oven to 350
- Melt butter
- mix together butter and sugars
- incorporate vanilla and egg
- mix in dry ingredients
- when mixed to the proper cookie dough consistency, add in chocolate chips
- bake 9-11 min (do not overbake) I let mine go a bit under actually
After I made the oatmeal pumpkin spice cookies, I decided I needed to try pumpkin spice snickerdoodles. Come on, who doesn’t love a good snickerdoodle cookie? They are buttery and tasty.
Well this weekend I decided it was time to try out this theory. I looked up a snickerdoodle reicpe and then tweaked it with pumpkin spice. I have a recipe I normally use, but decided to just find one quickly online.
I decided to bake bar cookies instead of cookies. This gives it more butter flavor and is also faster because it is all one 9×13 pan
Pumpkin Spice Snickerdoodles Bars
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, plus 1 yolk
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 tablespoon ground pumpkin spice
- 2 3/4 cup flour
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin spice
- Preheat oven to 325°F.
- Spray a 9×13 pan
- Cream the butter, granulated sugar, and light brown sugar together
- Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and pumpkin spice and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in flour, mixing until just combined.
- Turn mixture into the 9×13 pan and spread it out
- top with sugar/pumpkin spice mixture
- bake for 20-25 min
- allow to cool completely before cutting
Richard and I both brought these to work. They were a big hit. I really enjoyed the fact that the pumpkin spice was added to the actual cookie and not just as a topping in this recipe. It made it less buttery, but the spice carried through the whole cookie. I’m not sure they tasted like snickerdoodles due to this change, but it still was tasty.
Each day one child in my class brings in snack for all of the students. About a week and a half ago one of the children brought in bananas. We had two leftover. The bananas then sat on the counter. So I decided we needed to bake banana something.
I have little guy in my class who is allergic to eggs. He can not touch eggs in any form. I didn’t want to bake something that would be harmful to him so in my searching I found a recipe for no egg banana muffins. Ok well they were originally banana chocolate chip muffins, but I left out the chocolate.
We made these today in class. Most of the children who tried one enjoyed it. These tasted a lot like banana bread. It did seem like a lot of butter when they were cooking, but it might be because I mixed this all with spoons (well a group of 4 year olds did anyway). So the butter may not have been mixed in enough. I would try it again with the same measurements, but whip the butter with my mixer instead of a spoon.
Banana Muffins (no egg)
- 1/2 c. room temp butter
- 3 mashed bananas
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 2 c. flour
- Preheat oven to 350
- Cream together butter and sugar
- mix in bananas and vanilla
- add dry ingredients
- stir until just blended
- bake in lined or sprayed muffin cups for 20 min
- makes 12-15 muffins
This weekend my school held their fall festival. This was an opportunity for the children to show off their classrooms, play games and play in the bounce house. We also had the book fair open and were selling items at a bake sale. All the staff members were asked to bake items to sell at the bake sale. So, I got thinking… what am I going to make.
I decided to bake two different cookies. First I baked S’more cookies, and messed up the recipe. It turned out ok, but would have been better if I followed ALL the steps.
The second kind I decided to bake at pumpkin spice oatmeal cookies. I figure, oh everyone is head over heals for pumpkin spice these will sell like hotcakes. Well they didn’t, but I don’t care they still tasted really good (and I am not a huge pumpkin spice person).
Pumpkin Spice Oatmeal cookies. (edited from Food Fanatic)
- 1 cup Butter, Softened
- 3/4 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tablespoon Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 cups Old Fashioned Rolled Oats
- 2 tablespoons Pumpkin Pie Spice
- Preheat oven to 350°F, line your baking sheets
- Cream together the butter and sugars on medium speed for 3-4 minutes.
- Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla
- Add the dry ingredients (flour, cinnamon, baking soda, salt, pumpkin spice and oats). into the wet ingredients, and mix until just combined.
- Scoop out dough with a large cookie scoop and place on the lined baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool.
- Allow to set for 4-5 minutes before transferring to a cooling rack.
These cookies were REALLY tasty. They were not dry in the least. Colby took home some of the extras from the bake sale and they were sticking together. Colby was hesitant to try it at first and then loved them. I think he took home 4 bags from the bake sale. I guess I will have to bake these again. I bet they would be very tasty if you used apple pie spice in lieu of the pumpkin pie spice. I have more pumpkin pie spice now I want to make snickerdoodles with the pumpkin pie spice… yummy!
I always menu plan the night before I go to the grocery store. I really don’t know how people shop without menu planning!
Well this week, we had one night that was unplanned. We just could not come up with something to have as one of our weekend meals. I looked when I went to the grocery store and we looked again yesterday when we were at Costco for something to get for dinner. We did buy pork chops and ground turkey. But, I just did not feel like pork chops tonight. So… I started to think and think of something to make. I ended up making a recipe off the seat of my pants.
In the past I’ve made “TOTchos”, but I always made them Tex-Mex. I didn’t want that. I have been on an anit-taco meat kick lately. But the concept of TOTchos sounded like a perfect meal for tonight. So I created Cheeseburger TOTchos. (it tastes better than it photographs! )
- -ground turkey (or any ground meat you like)
- -small onion-minced
- 1/4 c. Worcestershire sauce
- 3 Tbsp steak sauce
- 3 Tbsp ketchup
- 2 Tbsp Steak seasoning (I use McCormick Montreal Blend)
- 1/2 cup shredded cheddar cheese (or whatever cheese you like on your burgers)
- -tater tots
- Preheat oven and bake tater tots according to the package
- In a large cast iron pan (or frying pan of your choice) sauce the onions (seasoned with S&P) in some EVOO
- When the onions begin to brown add in ground turkey and cook it while breaking it down into chunks
- Add Worcestershire sauce, steak sauce, steak seasoning, and ketchup to the meat and continue to stir
- I popped this into my second oven at 350 to continue to cook, but you can do it all on the stove top.
- When the tots are done, season the tots with S&P
- Put the cheese on top of the meat mixture
- Put the tots on top of the cheese and pop back in the oven for 3-5 min to melt the cheese
Serve with your favorite tot and burger toppings. I used ketchup, mustard and pickle slices, Colby used ketchup, Blake and Richard didn’t t add anything to theirs.
This was really good. Richard felt it needed a bit more seasoning. I think the tots needed to cook a bit more so they were super crisp. I think the next time I’ll cook them for the longer time on the bag instead of the shorter. I will certainly make it again.
So, yesterday when I walked in the house, I decided that I wanted to bake. It wasn’t because I’d had a tough day or anything it just was a need to bake. (granted the world imploded after the kids got home.)
I decided that since I had homemade applesauce from the weekend that I’d use it to make applesauce muffins. I found a recipe for healthy applesauce oat muffins on Tastes Better from Scratch, and decided to alter it.
Applesauce Oatmeal Muffins
- 1 cup applesauce (I used homemade)
- 1/2 cup milk
- 1 large egg
- 4 Tablespoons butter , melted
- 1/3 cup granulated sugar
- 1 cup old-fashioned rolled oats
- 1/2 cup AP flour
- 1/4 cup wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Microplane a few swipes of nutmeg
- Preheat oven to 375. line muffin pan with liner or spray with pam
- Stir together wet ingredients in one bowl (applesauce, milk, egg, butter and sugar)
- Whisk dry ingredients in a large bowl (flour, wheat germ, baking powder, baking soda, cinnamon and nutmeg
- Stir wet mixture into dry mixture until just mixed (do not over mix)
- scoop into muffin liners
- bake 15-20 min or until a toothpick comes out clear
- cool completely
Chicken salsa is a recipe I created years ago. It started as a quick recipe of just chopping chicken up, popping it into a skillet. After the chicken cooks a bit, I would add in salsa and let it finish cooking. Then I would put it on top of couscous and top it with cheese.
Over time I’ve made this in the crock pot or even in the pressure cooker. With both of these cooking methods I would just cut the chicken into bite size pieces and put the salsa in to start. When you do it in the pressure cooker, it makes it more like shredded chicken which is perfect for nachos!
Well, since we have been working on adding more veggies into our meals I decided to revamp salsa chicken.
- 1 package of chicken thighs
- 1 red pepper
- 1 onion
- 2 cubanelle peppers
- 3/4 stocks of celery
- chili powder
- put pressure cooker on high
- trim up chicken thighs, add to crock pot
- dice up onion, peppers and celery, add to crock pot
- add spices to your taste preferences
- add 1/2 jar of salsa
- put the lid on and cook for 3-4 hour on high
I served it over farro as well as couscous to serve this over. Colby added cheddar cheese to his chicken salsa. We ate the WHOLE crock pot worth of chicken salsa. We did have farro and couscous leftovers, but I’ll take that. I enjoyed the increase of veggies and felt it added to the taste as well as the health levels.
Colby had requested pancake for dinner tonight. So we had pancakes and bacon for dinner. While I do get one cheat day/meal a week I decided I wanted to have a slightly healthy addition to our pancakes.
While Richard made the bacon, I whipped up our favorite homemade pancakes. Here is the link to the pancake mix we use.
I also made a batch of mixed berry sauce. I have frozen mixed berries for my smoothies, this bag was strawberry, blueberry and raspberry,
I used the berries as a topping on my pancakes as well as topping a dish of vanilla yogurt. Since I did not add any sugar to this mixture the sweetness totally came from the berries.
Mix Berry Sauce
- 2 c. mixed berries
- 1 lemon
- put berries into the sauce pan over high
- zest and juice the lemon adding both to the pan
- once it comes to a boil, reduce the head to low and let the mixture simmer
- stir to assist in the breaking down of the berries
- remove from the heat and let cool
- serve over pancakes, yogurt, ice cream… whatever you want/need a berry sauce
This batch had a strong raspberry flavor, but it was very tasty. I am planning to make a batch of just strawberry, and then experiment with a peach sauce since I have frozen peaches too. I really liked this over the yogurt and the fact that I can control the amount and quality of berries added to my yogurt!
So Richard had a bbq to go to after work today, I decided to bake cookies for him to take. Shocked? Yeah I’m sure his co-workers won’t be shocked either. Oh well, at least I’m predictable in a tasty way?
So I was originally going to make a make your own oreo recipe, but decided I didn’t want to deal with rolling out and cutting cookies. I had gone to the grocery store and picked up some lemons and limes. I decided to make lemon and/or lime cookies. I went searching on the web and stumbled across a recipe for Lemon Chewy Crisps.
Lemon or Lime Chewy Crisps Cookies (adapted from allrecipes)
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 egg
- zest of a lemon (or two limes)
- juice of a lemon (or two limes)
- 3/4 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 cup flour
- preheat oven to 350
- cream butter and sugar
- incorporate egg, zest, juice, vanilla, baking powder and baking soda until blended
- add flour until just mixed
- scoop onto cookie sheet
- bake 10-12 min until edges start to brown
- let cool 1 min on sheet then remove to cooling rack
I made one batch of lemon and one batch of lime. I got about 22 cookies in each batch. While the color of the cookies were pretty much the same (oops guess I should have added a drop or two of food coloring), that is where the sameness ended. The lemon (right picture) ones didn’t spread much at all and ended up with a crinkled top. The lime (right picture) ones spread out more and had a smooth top. The lemon flavor was barely there just a hint of lemon to be found. The lime ones had a much stronger flavor.
I said to Richard “Now I need to go get an orange and try it with orange.”
I may try them again, we will see. I might have to search for a different recipe. I wanted something more crispy and these were certainly a chewy cookie.
I had chicken thighs and sweet potatoes to have for dinner last night. Originally I was going to grill them both, but then it decided to pour when I would have to heat the grill and get things started.
This prompted me to switch gears. Ok… turn on the oven!
This was a toss together meal, so that means I don’t have any exact measurements, but hey winging it is not a bad thing!
Chicken Thighs with sweet potatoes and apples
- chicken thighs- trim off the fat
- 2 apples sliced
- 2 medium sweet potatoes sliced
- S & P
- preheat oven to 400
- pour a bit of EVOO on a sheet pan
- placed sliced sweet potatoes and apples on the cookie sheet
- sprinkle cinnamon, nutmeg, salt and pepper over the whole layer
- placed cleaned chicken on top of sweet potatoes and apples
- sprinkle cumin, salt and pepper over chicken
- top with aluminium foil and bake for 15 min
- remove foil, increase oven temp to 425 and cook for an additional 10-15 min or until chicken is cooked thoroughly
I did enjoy this a lot. I probably put more EVOO than needed. Next time, I may just spray the cookie sheet with cooking spray instead of pouring the EVOO on it. It didn’t taste greasy, but there was just a lot of grease/oil on the bottom of the pan when it was all said and done.
The boys both enjoyed the chicken and ate 2 or 3 thighs each. They were not fans of the apples or sweet potatoes, but that didn’t shock me since they don’t really like cooked veggies at all.
Richard did not like the apples but did enjoy the sweet potato and chicken.
I found that if you got a bite with a bit of everything it tasted really good. Next time, I will make it with just the sweet potatoes and skip the apples. But it was a tasty and healthy meal!