Big Chocolate Chip Cookies

Here’s a recipe for giant chocolate chip cookies, courtesy of Martha Stewart.

I split the recipe in half. Modifications are in italics.

Ingredients:

  • 2 cups all purpose flour (1 cup)
  • 1.5 tsp baking soda (3/4 tsp)
  • 1 tsp salt (1/2 tsp)
  • 1 cup/2 sticks unsalted butter, room temperature (1/2 cup = 1 stick)
  • 1 cup white sugar (1/2 cup)
  • 3/4 cup packed light brown sugar (3/8 cup)
  • 2 eggs (1 egg)
  • 2 tsp vanilla extract (1 tsp)
  • 1 bag (12 ounces) chocolate chips (I used half a chocolate bar, cut into chunks)

Directions:

  1. Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla.
  3. Add flour mixture with mixer on low speed. Mix until just incorporated. Add the chocolate chunks with a wooden spoon.
  4. Drop 1/4-cup mounds of dough onto ungreased cookie sheet, 4 inches apart. One cookie sheet should hold 4 cookies. A half batch makes about 7.
  5. Bake until golden, 15 to 18 minutes. I baked mine for 13 minutes and they came out almost too brown.

Advertisements

Skillet Lemon Chicken with Mega-Sweet Potatoes

It’s almost May! This year is flying by, and that means some fun new recipes for spring. Chicken seared on a cast iron or regular skillet tastes delicious. I buy the cutlets when I want a quick meal because they brown in 10-15 minutes. The lemon slices cooking along with the chicken in this recipe give it a sweet tangy flavor.

The chicken:

Ingredients:

  • 4 chicken cutlets, about half an inch thick
  • 1 lemon
  • Salt
  • Pepper
  • 2 tsp olive oil
  • Garlic powder
  • 2 tsp dried parsley flakes
  • 1/4 cup chicken broth

Directions:

  1. Heat a skillet to medium-high heat. Wash and pat the chicken dry.
  2. Sprinkle the chicken with salt, pepper, garlic powder, and parsley.
  3. Cut the lemon in half. Squeeze one half over the chicken. Slice the other half into 4 rounds.
  4. Drizzle the olive oil into the skillet and add the chicken. Let cook 4-5 minutes and flip, making sure the bottom half is browned.
  5. Cook the chicken an additional 4 minutes. Place the lemon slices on top of the chicken. Continue cooking 1-2 more minutes or until the chicken has browned. Flip the chicken over for the last couple of minutes so that the lemon slices are underneath the chicken.
  6. Pour 1/4 cup of chicken broth into the pan to deglaze at the end to create a tasty sauce.

The sweet potatoes:

Ingredients:

  • 3 sweet potatoes, cut into chunks with skin on
  • 1 T maple syrup
  • 2 tsp brown sugar
  • 1 T melted coconut oil
  • Salt
  • Pepper

Directions:

  1. Toss the sweet potato chunks with the maple syrup, brown sugar, and coconut oil. Sprinkle with salt and pepper to taste.
  2. Place sweet potato chunks onto a foil-lined baking sheet sprayed with Pam.
  3. Bake at 400F for 30 minutes.

Oat Bran Muffins

I find all kinds of delicious recipes on Allrecipes. This muffin recipe is hearty and goes well with butter or jam. I made some changes that I’ve noted below.

Ingredients:

  • 1/2 cup brown sugar (I used light brown sugar)
  • 1 1/2 cups oat bran
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup chilled applesauce
  • 4 T vegetable oil
  • 1 tsp vanilla extract (I added this ingredient)
  • 2 T sliced almonds (to give it some crunch)
  • 1 T flaxseed (more crunch!)
  • Cinnamon sugar (for topping)

Directions:

  1. Preheat oven to 400F and line muffin baking pan with muffin cups.
  2. In a blender, combine the brown sugar, oat bran, flour, baking powder, baking soda, and salt. Add the eggs one at a time, beating until incorporated. Add the applesauce and vegetable oil. Mix well and spoon batter into muffin cups (filling them 2/3 of the way).
  3. Sprinkle the tops with cinnamon sugar.
  4. Bake at 400F for 15 minutes or until golden brown.

fullsizerender-25

 

Slow-Cooker Pulled Pork

This is the slow-cooker pulled pork recipe I’ve been waiting for. Just prepare the spice mixture, rub it on the pork, set it in the slow cooker with some water, and wait. After 6 hours of cooking on high, the pork shreds easily. I like this on a hamburger bun with some homemade coleslaw and BBQ sauce!

Ingredients:

  • 1 T salt
  • 1 T paprika (I used 1/2 regular and 1/2 smoked)
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1 pork shoulder (butt), 3.5 pounds
  • 1 cup water
  • Barbecue sauce

Directions:

1. In a bowl, stir the salt, paprika, garlic powder and brown sugar until well mixed.

2. Spray your slow cooker with Pam and rinse the pork under cool water. Pat it dry.

3. Rub the spice mixture all over the pork, making sure to cover all sides. Place the pork in the slow cooker and add the water to the cooker.

4. Cover and cook on High for 6 hours. Baste once in a while to ensure pork is moist.

5. Use 2 forks to shred the fork when it is done. Top with barbecue sauce and coleslaw to make a tasty sandwich!

 

Tangy-Sweet Coleslaw

Most coleslaw I’ve had is dripping with cream and saturated in mayonnaise, and I’m not a big fan of mayonnaise. One exception: the delicious coleslaw at City BBQ, in Dayton, Ohio. It had the perfect combination of creamy texture and tangy taste. Please go there if you are ever in the Centerville or Beavercreek area. And Dorothy Lane Market. And The Winds in Yellow Springs. And…I could write a whole book on where you should go if you are in Dayton to get delicious food.

So, I looked for a recipe that called for less mayonnaise, or none at all. I found this one at the Taste of Home website, and it called for a variety of vegetables. I only had shredded cabbage, so I used that.

Ingredients:

  • 6 cups shredded cabbage mix (1 bag at Publix)
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

Stir all ingredients together and place in the fridge until you are ready to top your sandwiches with it!

fullsizerender-23

Fluffy Chocolate Chip Cookies

These cookies are fluffy! They puff up when baking and remain soft and chewy for several days. I found this recipe in a Good Housekeeping Cookies book, and I’ll be making these again. I dropped the dough into blobs measuring 2 tablespoons instead of 1.

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 package (16 ounces) semisweet chocolate chips (1 cup–I used the large Nestle morsels)
  • 2 cups (8 ounces) chopped pecans, or walnuts (I used walnuts)

Directions:

  1. Preheat oven to 375F. In a bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, beat the butter and brown and white sugars on medium speed until light and fluffy.
  3. Beat in the eggs and vanilla until combined.
  4. Reduce speed to low and add the flour mixture, beating until combined.
  5. Stir in the chocolate chips and nuts.
  6. Drop the dough by rounded tablespoons (or two tablespoons if you want bigger cookies) 2 inches apart onto an ungreased cookie sheet. Bake at 375F 10-12 minutes, until golden at the edges. For my oven, 10 minutes was perfect.
  7. Transfer cookies to wire rack and let cool. You can also bake two batches at one time, rotating halfway between the upper and lower oven racks.

Enjoy!

fullsizerender-10

Blueberry Crisp with Walnuts

Since I’ve tried a strawberry crisp, it wouldn’t be right if I didn’t also try out a new blueberry crisp recipe. Tarter and juicier than the strawberry one, this crisp goes well with vanilla ice cream too. The recipe is courtesy of Food Network.

Ingredients:

For the filling:

  • 6 cups blueberries, rinsed and dried (I used a pint)
  • 1 T corn starch
  • 1/4 cup sugar

For the crumble:

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup chopped pecans (I used walnuts)
  • 1/2 stick unsalted butter, softened

Directions: 

  1. Preheat oven to 375F. Mix filling ingredients together and spoon into greased 2-quart baking dish (or bread pan).
  2. Combine crumble ingredients together and sprinkle over filling.
  3. Bake for at 375F for 40 minutes.

fullsizerender-8

Strawberry Crisp

Even though we are months away from summer, I’ve been making this strawberry crisp to celebrate the tasty fruit. The crumble is light and does not taste too buttery. I found this recipe on Green Valley Kitchen and modified it a bit. Serve it with a nice dollop of vanilla bean ice cream!

Ingredients:

For the filling:

  • 4 cups strawberries, sliced (I used 1 pint)
  • 2 T cane sugar (I used white sugar for this)
  • 1 T corn starch
  • 1 T lemon juice

For the crumble:

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 4 T unsalted butter (softened)
  • Pinch of salt (I don’t add salt to mine)

Directions:

  1. Preheat oven to 375F. In a bowl, combine the filling ingredients and lit sit for a few minutes.
  2. Spray a bread pan with Pam or grease with butter and pour the filling into it.
  3. In a bowl, combine the crumble ingredients and sprinkle over the filling.
  4. Bake at 375F for 25-35 minutes.

Note: The recipe suggests you bake this in 4 8-oz ramekins. This would be better if you have a crowd or want individual portions, and it would certainly make serving it up easier!

Variation on Strawberry Crisp using almonds and a crunchier topping:

I use the same filling recipe, adding 1 t/4 tsp almond extract and 1 T flour to the mixture. Also, I increase the sugar amount to 3T.

This new crumble recipe comes from The Kitchn. I split it in half:

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional) (I don’t use cinnamon for strawberry crumbles)
  • 1/4 teaspoon salt (I don’t use much salt)
  • 8 tablespoons unsalted butter, softened
  • I also added 1/3 cup oats

fullsizerender-7