Peanut Butter, Oatmeal, Chocolate Chip Cookies!

Hey guys!

So this is a tried and true recipe for me.  It's my go-to cookie recipe when I want to give a gift or just make something that I know people will enjoy!  It is, by far, my favorite cookie next to my sentimental molasses cookies  :). 

Here is the recipe:

Wet ingredients:

1 stick of butter

1/2 cup of sugar

1/2 cup brown sugar

1/2 cup peanut butter (crunchy or creamy)

1 egg

1 1/2 tsp vanilla extract

Dry ingredients:

1 cup flour (I use whole wheat)

1 cup oats

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cream of tartar (optional)

1+ cup of chocolate chips or chunks

Preheat oven to 375

Mix the dry ingredients.

Beat together the butter, sugar and peanut butter until creamy.  Then add the egg and vanilla and beat until it's just blended.  Add the dry ingredients in two batches and stir together with a wooden spoon.  Stir in chocolate chips and add as many as you want!  Let the dough sit for about 5-10 minutes.  Spoon dough with a spoon onto a baking sheet and bake for about 10-12 minutes depending on your oven.   This yields about 40 cookies.

 

These are super easy and super tasty.  Let me know how they turn out for you!

Let us talk basic kneeds!

Whole Wheat Pizza Crust!

Okay,

It has been a really long time since I have posted a recipe and I attribute it to business.  This means I have less time to be creative and try out new things.  Tonight, however, tonight was different. 

I took my first whack at a whole wheat pizza crust.

 

I think it turned out pretty good.  Here is what I did:

CRUST (makes 2 pizzas)

1 package active dry yeast

1 1/4 cup warm water (DO NOT EXCEED 115 degrees!!!)

1 tsp sugar

1 T olive oil

1 tsp salt

2 1/2 cups Whole Wheat flour (plus some for kneading)

You want to place the yeast in a large bowl and add the water.  The reason why you don't want the temp of the water to get higher than 115 is because you will kill the yeast and your dough won't rise (PROBLEM!).  Then you stir in the sugar and let this mixture rest for 5 minutes.  (You will see the yeast popping up in the water.  This is a very good thing).

After 5 minutes, add the oil and the salt and stir.  Then begin to stir in the flour 1 cup at a time.  The dough will become slightly stiff and pull away from the sides of the bowl.

Then you want to turn the dough out onto a surface that has a little bit of the flour on it.  You will now knead the dough for about 8 minutes or until you don't feel any lumps in it. (In recipes they call this "smooth").

After you are done here, you want to lightly coat the dough with olive oil, place back into the bow, cover and let raise for about 45 minutes.  (They call this "double size" in recipes)

**If your dough is not increasing in size, you killed your yeast and should probably start over**

While your dough is rising, it's time to prep the sauce and toppings!

SAUCE (makes enough for both pizzas)

1 can tomato sauce

2 tsp minced garlic (about 2 cloves fresh)

1 tsp dried oregano

1 tsp sugar

1/2 tsp crushed red pepper

1/2 tsp fennel seed

salt to taste

You just want to mix all of these ingredients together.  **Be sure to taste it!!!**

Also now is the time to get any cheese (about 8 oz mozzarella per pizza) and other toppings ready for assembly!  

Preheat your oven to 450 degrees now!

After your dough is done rising, you get to punch it down (fun part) and split into two equal parts.  You can either make both pizzas or store the other for a later date by wrapping it in plastic wrap and freezing it!

 

Now you get to spread the dough out onto a greased either baking sheet or pizza pan and poke holes in it with a fork!

This is a fun part to do with the kids.  I always loved doing this when I was one!

As you can see, it will cover most of one whole baking sheet.  Now you will put your crust in the over for about 10 minutes.  Remove your crust from the oven and top your pizza (sauce, parm cheese, toppings, mozzarella)!  Again this is a fun part for the kids!  (I took my crust off the hot pan and placed it on a cooling rack so I didn't get burned while assembling!)

Once your pizza is ready, place it either back on the baking sheet or on your baking stone (preheated in the oven) and bake for about 15-17 minutes (bake time may vary depending on oven) or until your cheese is bubbly and brown!

 

Once it is done, remove it from the oven and let it cool for about 5 minutes.  Then you can cut it and enjoy!

 

Please let me know how yours turns out!  I really enjoyed mine! 

Let us talk basic kneads!

NSA Peach Pie (It's not what you think)

Okay,

So first of all another apology goes out to you for me not blogging in like, forever.  Business has made it difficult to stay updated.  I know,  that's no excuse.  So here is a recipe that I created for my parents when they came to visit a few weeks ago.

It's a no-sugar-added peach pie.  By this I mean, I did not add any white or brown sugars; however, It was sweet (without fake-sweetener) and pretty darn tasty.

Are you intrigued?  Good.

Here is the recipe:

Crust:

2 cups flour

1/4 cup cold butter- chopped in pieces

1/2 cup shortening

Salt

Ice water

Mix flour and salt together and add shortening and cold butter and cut into flour using a flour cutter until it's mixed in well and crumbly.  Add ice water in small increments until you are able to form a firm and semi sticky ball of dough.  Wrap dough in plastic wrap and refrigerate for at least a half an hour.

Filling:

5-6 medium to large yellow peaches (skin removed and sliced thin)

2-3 TB of corn starch

Salt

1 cup of peach schnapps

Heat schnapps in a saucepan until boiling.  Boil until it is reduced by half.  This will form a syrup.  Cool and set aside.  Place peaches in a bowl and add cooled syrup to them.  Mix well and add salt to taste.  Let this mixture sit while you roll out pie dough on a floured surface.  

Heat oven to 375 degrees

Roll out until thin (about 1/8 inch thickness).  Fold dough gently in half and then half again to transfer to the pie pan.  Unfold the dough and gently press it into the pan to fill it evenly.  Trim the edges leaving a little extra dough to pinch up around the top for the finished crust look.

With the remainder of the pie dough, roll it out again to the same thickness (1/8").  Slice the dough into strips and begin weaving like a basket for a lattice top.

**This takes a little time and practice but it's so worth it**

If you do not want a lattice top, you can just roll it out as a rounded surface to top your pie completely.

**If you do this, you will need to cut 2-4 slits in the top of your pie for baking purposes**

Place pie in oven and bake until the filling is bubbling around the edges and the crust is brown (about 50-55 minutes)

If you have trouble with your crust and it begins to brown too quickly, you can place foil over the top of the pie about halfway through and remove with about 6-10 minutes of baking left.

 

Let me know if you try this!  My family loved it.  It's delightfully sweet and simple.  There's not much to this which makes it even better!  Give me your feedback!

Let us talk basic kneeds!

What do you think? Should we jam?

Hey guys,

So there has been this thought brewing in the back of my mind for the past few months and I want to get your opinions on it.  I am one of those lucky people that was raised on home-grown veggies and fruits.  I am also one of those weirdos who never had to taste store-bought jelly or jam until I went to college.  (I know, crazy right?) 

Because I was raised this way, I was taught many tricks of the home-grown/homemade trade like gardening, cooking, baking, canning etc. (hence the blog).  My parents taught me most of what I know today and for that I am eternally grateful.  They read this blog so I also want to note that I am not attempting to suck up to them right now.  :-D

Anyway, all this being said, I was taught how to can things like sauces, vegetables, fruits, tomatoes, jam, and jelly.  Over the past few years I have done a lot of experimenting and have come up with what I feel is an awesome recipe for strawberry jam.  This is something that I have given away to several friends and they have enjoyed it on sandwiches, ice cream or just straight out of the jar.

Here is where your opinion comes in...

My housemate has told me on several occasions along with a few others that I should put this stuff on the market.  I am seriously contemplating selling it.  The question is: If I sold this, would you buy it?  

If you have not tasted it, then you don't know; but if you have, then you know the answer to that question.  I am curious of your thoughts and opinions.  If you have not tasted it, I will gladly give you a sample jar to taste!  :-D

** I want to note that an awesome opportunity to try this is tomorrow (Saturday, August 13th) at The North Market starting at 9 am!**

Post, comment, etc.  Let me hear you!

Let us talk basic kneeds!

Mmmmmm Baked Beans!

Alright,

So it's still picnic and cookout season.  When the question is raised: "What do I bring?", someone inevitably says: "Why not baked beans?"  The problem with this is that you need a good recipe.  Sometimes it's too sweet, sometimes too salty and there is almost always never enough bacon in them.  Well, my friends, I am proud to announce that I have concocted a recipe that I deem utterly appropriate for all cookout occasions.  With a little help from a recipe I found on epicurious.com, these may be the best baked beans I have ever tasted.

Here it goes:

8 slices thick cut bacon

1 large onion- chopped coarsly

1 T spicy brown mustard

1 T minced garlic

1 1/2 tsp dried Thyme

3/4 cup Ketchup

1/4 cup apple cider vinegar

fill a 1/3 measuring cup half with a dark, robust molasses and the other half with honey

1 T brown sugar

1/3 cup water

2 small bay leaves

1 can red kidney beans

1 can cannellini beans

1 can black beans

Preheat oven to 350 degrees

Alright, you are going to start by cooking your bacon until crisp then setting aside to drain.  Crumble bacon.  Remove some of the drippings from the pan and then add the onions.  Cook these until soft and somewhat losing their color.  Add the mustard, garlic and the thyme and cook for 1 minute until fragrant.  Then add the next 6 ingredients and stir for 1 minute.  Add the beans and bacon, mix well and transfer to a baking pan.

Bake this for about 45 minutes uncovered stirring once halfway through.  If the beans look like they are getting dry, add water by the Tablespoon.  (I didn't have to).

 

This recipe is fairly easy and fast to make!  That is what I loved about it.  It's tangy from the apple cider vinegar; but not too sweet from the sugar (because I didn't add a ton).

Let me know how yours turns out if you make this!  Hopefully you enjoy it!

Let us talk basic kneeds!

New things to come this summer/ Mango Bean Salsa

So guys,

I have been crazy busy this summer.  I thought to myself, oh I will get some time off.  I'll cook, bake and blog; but no!  I have been just as busy.  Camps and work and weddings everywhere!  I am also deeply considering selling my strawberry preserves over the internet.  Let me know if that would interest any of you followers out there!  Anyway, that's no excuse you say.  To that I say you're right!  So, a preview of things to come:

I am going to be:

baking breads

making pies

experimenting with salads/salsas

showing you the best baked beans you ever would taste

much much more!

Most of that is not happening today because I don't have it all prepared.  I did, however, need to get on here and make sure you knew I was still alive and to share one quick fresh recipe.  Another thing to note is that I have been eating a lot of sandwiches lately.  Oh my I dig a good sandwich.  

Anyway, I made a salsa with my dear friend Elizabeth last night.  We were just messing around and here is what we came up with:

Mango and bean Salsa

6-8 ripe tomatoes roughly chopped

2 medium onions chopped

two mangos diced 

3 cans of beans (your choice but we used black)

2 T (or more) minced garlic

2 small limes, juiced

1 medium bunch of fresh cilantro finely chopped

salt and pepper to taste

You are just going to literally mix this all together in a big bowl.  No special order, no nothing!  Nice, right?

This makes a TON of salsa and it's really darn tasty and easy.

Eat this with corn chips mmmmmmmmmmm.  It's a nice summer side dish.  Let me know how yours turns out.

Let us talk basic kneeds!

The one, The only, The MAPLE BACON CHEESECAKE

Okay,

First of all I must deeply apologize to all of you who follow this blog because I have not posted in a very long time.  I have been so unbelievably busy with work that I have hardly had any time to myself let alone to blog.  The good news is that I am making up for this gap in time with one doozy of a recipe.......

So I was asked to come up with some crazy concoction for a friend of mine's going away party.  His specifics were thus: 

Cheesecake

Bacon

And then I said: "OK"

I decided that the best route to take in this would be to include an ingredient that would agree with both parties.

Maple Syrup. 

Thus the Maple Bacon Cheesecake is born:

Here goes the recipe:

Ingredients (in the order needed)

1 lb of bacon

4 Tbs pure maple syrup

2 cups cinnamon graham crackers (about 15-17 whole crackers) crushed

1 stick of butter

3 Tbs sugar

 1 cup pure maple syrup

3 packs of cream cheese (room temperature)

1/2 cup packed brown sugar

3 Tbs flour

2/3 cup sour cream

2 tsp vanilla extract

4 eggs

Here is your disclaimer:

**This recipe is not for the faint of heart or the pressed for time.  This is legit.**

The first thing you must do is candy the bacon.  I used maple syrup but you can use brown sugar if you would like.

Turn on the broiler.  Place your bacon out on baking sheets and coat (using your hands) each slice of bacon with maple syrup.  Place baking sheets and broil bacon until dark and crispy (time varies depending on thickness of bacon so keep your eye on it).  It is very important that your bacon is very crispy even on the edge of looking burnt.  Remove bacon from broiler when it's finished and place it on a paper towel to dry.

As you let the bacon cool, you will want to place in a bowl the next three ingredients listed (graham crackers, butter, sugar).  Mix these together well so that you can form clumps in your hands when the ingredients are squeezed.  Then crumble up 5-6 pieces of the bacon and mix it into the crust.  Press down the crust ingredients into a 9 in spring-form pan lined with wax or parchment paper until even and flat.  Bake the crust at 375 degrees for 10 minutes or until starting to brown.  Remove from heat and let it cool completely.  Reduce your oven temperature to 300 degrees.

While the crust is cooling, place the maple syrup into a saucepan and bring to a boil.  You will want to continuously stir this with a whisk for about 7 minutes or until it is reduced by at least half.  Pour this into a bowl and let stand and cool.  **I take mine to nearly a candied state**

In a separate bowl, beat the cream cheese until it is smooth.  Add the sugar, flour and salt and beat again until smooth.  Then you will add the reduced and cooled maple syrup, sour cream and vanilla extract and blend this until it is smooth.  Then you will add the eggs (one at a time) and beat in until just barely blended.  Then you will stir (not beat) in all the rest but 4 pieces of the candied bacon into the batter.  Pour this onto the crust in the spring-form pan and bake at 300 degrees for about an hour and a half or until the sides of the cake are puffy and the center trembles slightly.  Remove from heat and let cool completely.  Sprinkle with the remaining 4 pieces of candied bacon (crumbled) and serve!

If you try this I MUST know how it goes for you.

Let us talk basic kneeds!