Chocolate chip cookie thoughts.

It is impossible to say how many batches of chocolate chip cookies I’ve made in my lifetime.  It’s a pretty big number, that’s for sure. 

Recently, I’ve found myself relying on the New York Time’s recipe—in large part because it makes a huge batch and we’ve entertained a lot this year.  But also because it consistently yields a yummy cookie that hits the right notes:  crisp, buttery outer edge; soft and chewy but cooked center.

My only mods are to add a bit more bread flour—anywhere between a couple tablespoons to a 1/4 cup.  I suspect this is because I don’t put in as many chocolate chips as suggested, thus I lose some bulk .  (My kids are not crazy for chocolate so I can go light with the chippers).  Also, I don’t go fancy on the chocolate, other than to mix in some dark chocolate with the semi-sweet.

If you haven’t yet tried this recipe, I think you should.  It’s definitely a keeper.  As for my own recipe, I hope to finalize it soon.  I wrote it for volume measurements and it turned out consistent results all summer.  But when I tried it in cooler weather, it was off.  I think it’s apparent I need to write it for weighed ingredients and so onto my to-do list it goes. 

Here are a few other favored chocolate chip cookie recipes.  Why more than one?  They each serve a purpose.

When I don’t have  have time to let the dough rest and/or just feel like using all purpose flour:  Savory Sweet Life’s Chocolate Chip Cookie.

When I’m in the mood for a browned butter version and using a saucepan:  America’s Test Kitchen’s chocolate chip recipe.

When I don’t want to use my stand mixer and am out of parchment paper:  Alice Medrich’s “My Chocolate Chip Cookies” via DedeWilson.com.

I’ll add to this list through the comment section, as should anyone else who has a favorite (I can’t resist trying out a chocolate chip cookie recipe!).

Red velvet rice krispie treats.

It was just before Valentine's Day, I think, when I first saw red velvet rice krispie treats popping up all over blogland.

Five months later, I finally whipped some up.  I really should not have waited.  Here's how I made mine.

Red Velvet Rice Krispies

Ingredients

• 3 tablespoons salted butter
• 11 ounces of marshmallows
• 1 tablespoon vanilla extract
• 3/4 cup red velvet cake mix
• 6 cups Cocoa Rice Krispies cereal

Directions

Line the bottom of a 9 x13 inch pan with parchment paper and spray generously with cooking spray (lining the bottom is not absolutely necessary but I like the insurance).  Set the pan aside.

Place the cereal in a large bowl— my wide stainless steel bowl worked perfectly for this.  Set aside.

In a large saucepan, melt the butter and marshmallows over medium-low heat, stirring frequently.  After the marshmallows are melted, add the cake mix and vanilla and continue to stir until fully incorporated

Pour the marshmallow mixture over the cereal (working quickly) and stir and mix until the cereal is coated.

Transfer the mixture to the prepared pan, gently pressing into shape, filling the pan and evening out the top. 

Allow to cool.  Cut, eat, repeat.

Enjoy!  

Sandra

Salsa staple.

Since I discovered it, I have made this salsa nonstop.  Here is a weekly vignette on my countertop.

I like this salsa far better than any ready-made jar version I've tried, even though it starts with canned tomatoes--which, by the way, is another reason I love it.  Sure, if we're having company or headed out, I will make my signature salsa and plan for the chopping.  And more chopping.  But this one?  This one comes together in no time in the blender with ingredients I always have on hand.  And it can sit in a huge vat in the fridge for up to two weeks--though I'm guessing on that as it has never lasted past a week.  Yes, we like our salsa.  This one especially.  

Restaurant Style Salsa, via The Pioneer Woman

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice 
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) (*I use one can mild, one can normal*)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin (*usually omit*)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!) (*usually 3/4 to a full cup*)
• 1/2 whole lime (juiced)

Preparation Instructions

As the Pioneer Woman notes, this makes a huge batch*.  I put mine in my Blendtec blender but she recommends using a 12-cup food processor.

Blend ingredients until you get the consistency you'd like---we like this particular salsa pretty smooth.  Add additional seasonings to taste.

Refrigerate salsa for at least an hour.  Serve with tortilla chips or cheese nachos.

Enjoy!

Sandra

*it makes so much, we often send over a jar to some fellow foodie neighbors (pssst, Harriet, this is what we send over when we're feeling share-sy). 

Summer snacking prep work.

The other weekend I thought I'd get ahead of the game and bake several loaves of banana bread and put them up in the freezer.  As summer officially starts next week, I thought this would put me in good shape to have something on hand for snacking.

Problem is, I haven't baked banana bread in a while.  The boys went nuts, eating an entire loaf in an afternoon.  And then they inhaled the second loaf the next day.  I didn't tell them where I hid the third.

I was left with merely an end slice (which was delish with my morning cuppa).

I went with the Coconut Banana Bread with Lime Glaze again.  I can't believe this but I need to head to the store to buy ripe bananas for baking this week--I've also alerted the non baking neighbors to drop off any black bananas (yes, I totally do that).  I figure I have a fighting chance to stock the freezer if I do the baking while they are out of the house.  I have new recipes to try--both banana based and not--and will report back.  And maybe, just maybe, I'll write down and capture the chocolate chip cookie recipe we've finally deemed our "keeper"...it's only taken me 2.5 years to decide.  I am so fickle.

Sandra

Easy peasy grilled romaine salad.

A few weeks ago we headed over to my brother's and sister-in-law's for dinner.  Nothing fancy--just a few items on the grill and a few sides.  Lucky for us, they live close enough to do this often and as both families like to cook, we enjoy experimenting with recipes.

To go along with the steaks, I brought a couple heads of romaine.  The idea was to make a salad.  But instead of a traditional take, we grilled the romaine.  It was delish!  My SIL Amy tells me she's made it a few times since, as have I.  It's not a full-blown addiction, but as summer approaches, I know this salad will be in heavy rotation around here.

If you like the flavor profile of a Ceasar salad, give this a go.  It's perfect alongside a steak or grilled chicken.  Also, it works just as well indoors on a cast iron pan should a few rainy days separate you from your outdoor grill (like it has in our neck of the woods lately). 

pssst, there is no parmesan in this picture...don't forget the parmesan!

Grilled Romaine

adapted from I'm Just Here for the Food - Alton Brown

• 4 heads romaine lettuce
• olive oil
• kosher salt and freshly ground black pepper
• 1 tablespoon capers
• 1 tablespoon Dijon mustard
• 1/2 cup apple cider vinegar
• grated parmesan cheese (for topping)

Clean then quarter or halve the romaine heads lengthwise (depending on the size of your head).  Keep the root intact to keep each piece together.  Brush lightly with olive oil and season with salt and pepper.

Mix together the capers, mustard, and vinegar.  Grill the romaine on the grill, directly over the heat (indoor grill worked well for me, too).  Turn when it begins to char and wilt--total grill time is about 1 minute.  Remove to serving plates and spoon the vinegar mixture over each and sprinkle with parmesan.  Best served warm.

My notes:  FYI, the original recipe called for the above dressing amount, but for only one romaine head.  I found this dressing to greens ratio far too heavy but admittedly, like my dressing on the light side.

Enjoy!

Sandra

Low-fat chocolate chip oatmeal cookie (yes, I said low-fat).

I know I'm not known for low-fat creations.  I blame it on a lot of things, mostly The Pioneer Woman, Smitten Kitchen, and the hereditary gift of a high-metabolism that allows me to test decadent recipes with abandon.  I keep hearing, however, that  my body has all sorts of surprises in store for me this decade.  I am warned that things will shift--both with my metabolism as well as my energy level.  And I hear that the shift will not be in my favor.  This is not happy news.

In preparation, I've come up with a two part plan as I head into the second half of my first year of my fourth decade. (didya follow that?  Because I'm also all about keeping those neurons firing...)

Part 1:  I've signed up to run the Marine Corps Historic Half Marathon again.  I didn't run a race last year and often found myself adrift, running-wise, without a goal in front of me.  Charlie is running it as well, as are several good friends.  We're also putting together a group to run the Run Amuck.  Running in mud and tackling obstacles?  Oh yes.  Yes, please.

Part 2:  Testing out some cooking blogs with a low-fat focus.  My favorite thus far is Skinny Taste.  The first recipe I tried was her low-fat chocolate chip oatmeal cookie.  I could not believe that a recipe calling for merely two tablespoons of butter could yield a satisfying cookie.  But it certainly did.

I also tried several main meal recipes from Skinny Taste and they were delicious, too.  Hopefully this will keep me focused on healthy eating.  And by the way, the fact that I ordered and recently received XX* boxes of Girl Scout Cookies is neither here nor there.  As far as I'm concerned, it simply establishes that my friends have ridiculously cute daughters.

*I will not go on record providing an actual number

Low-fat (yes low-fat) Chocolate Chip Oatmeal Cookies

Ingredients

Click to read more ...

Cream of Portobello Mushroom and Leek Soup.

My sister-in-law gave me this recipe and we just love it.  I originally planned to insert a picture of the soup.  But honestly, I think that would deter you from trying it.  How does one take an appetizing picture of brown, splotchy soup anyway?  I have no clue.

Plan B:  cue the leeks.

Cream of Portobello Mushroom and Leek Soup (my mods are in italics)

• 2.5 tbsp butter (I use olive oil)
• 4 portobello mushrooms stems removed and cleaned and chopped (I like to remove the gills)
• 2 leeks while and light part only, cleaned well to remove sand and grit
• 1 cup chopped sweet onion
• 3 cups vegetable stock (chicken broth works well too)
• 1/2 tsp salt
• Fresh ground pepper to taste
• 1.5 cups of half and half (a cup of milk + some cream worked well, too)
• 1/4 cup dry sherry or white wine (I usually skip this)
• Chopped chives for topping (optional)

Melt the butter/oil in a soup pot over med heat.  Add the mushrooms, leeks, and onion and sauté until tender, 5-6 minutes.  Add the stock, salt and pepper and simmer, covered, until the vegetables are soft, 10-15 minutes.

Transfer to blender in batches.  My SIL uses an an immersion blender--I use my pro Blendtec blender.  If you don't have a pro blender and plan to blend it, do it in small batches.  Return to pot and add half and half and sherry and mix well.  Simmer, uncovered, until the flavors are blended, about 10 minutes.  Ladle into bowls and sprinkle with chives, if using.

Serves 4-6.

This week I'm going to try a mushroom blend to see how using non-Portobellos affect the flavor.  Oh, and last time I added a few pieces of bacon when cooking the veggies.  Yum!

Sandra

Reindeer Pops.

Here I go with the shortcuts again.  Just like the no bake Turkey treats from yesterday, I went semi-homemade this year for Rudolph pops (former cake pop version here).  I dipped double-stuffed Oreos into chocolate, broke some pretzels for antlers, red M&Ms for noses, and sugar pearls for eyes.  I also drew on details with an edible marker.  Easy peasy, but still cute, I think.  Even so, I am itching to make some real cake pops soon.  We're heading to a party tomorrow evening, so maybe then.

These were for our annual gingerbread house decorating party.  It was a whopper this year--pictures soon.  But first I need to scrub the house because there is frosting everywhere.

Sandra

Oh my and hi.

You know those friends you mean to call?  To write?  To catch up with?  The ones you miss desperately and have so much to tell?  But you wait and wait because you only have three minutes here and there and you certainly have more than three minutes of info to share?  So the result is days--nay, weeks--fly by and you have yet to connect?  Well, for me lately, it's been like that with blogging.

Thinking about it, I found myself getting overwhelmed, fretting I'd never catch up.  But rather than wait for a time when I might fully capture the events from the past few weeks, I finally realized that the best plan was simple.  It's what works well for me whenever I face a task of intimidating size:  forget about finishing; just get started.

So here I go, jotting down some things that I don't want to forget.  Weeks ago, over Thanksgiving weekend,  it was a bit of a scramble getting ready because I'd been sick but still wanted to host.  I needed to conjure up treats for the preschool but had no time to do cake balls like last year.  Instead, I came up with some simple--but still cute--cookies assembled from store bought items.

Our school is nut-free, so it can be a challenge to find appropriate ingredients when relying on store bought items.  Here I used Nilla wafers, Whoppers, candy corn, and the all-important star sprinkle for the waddle.  The kids loved them.  And I loved how quickly they went together.

That weekend was also filled with the younger boys "helping" me cook.  They were adorable sous chefs.

They set up their kitchen beneath the dining room table...

It was fun watching them work together, taking their job ever so seriously.  There is nothing in their pans but you'd never guess watching them...

I loved their make-shift oven...

Thanksgiving dinner itself was lovely and plentiful, as it always is when we gather with my family.  And the next morning brought about my very first Black Friday shopping experience.  For what?  Why yarn, of course.  Several of us (including my niece!) braved the cold and got in line by 5:45 a.m., donning our handknits and making sure we had lists ready.  Of course, my shopping plan lasted all of five minutes once I got inside the store and found the stash of Shelter and the new Loft at 30% off.  Let's just say I have several projects planned in those bases for 2012. 

 

 It was incredibly fun.  And we're already planning for next year.

 Sandra

Cobbler, 2011 version.

Every summer, I dabble in the world of cobblers.  I am still happy with the quick and easy version I posted last year.  But as I mentioned in that post, sometimes--especially for company--you might want to take it up a notch.

This is the cobbler recipe I go to when guests are headed over and I'd like to serve something special (but still easy) and am not worrying about calorie count (because it ain't diet food).  I've made it five times this summer and have failed to take a shot of the finished dish each time...which is one of the reasons I've delayed in posting the recipe.  But as summer is drawing to a close, I figured I'd best just get it up here.  Even if you've enjoyed cobbler many times this summer, I think there is always room for more...

Company Cobbler

adapted from Paula Deen

4 C peeled and sliced peaches

2 C sugar, divided

1/2 C water

8 T butter

1 1/2 C self-rising flour

1 1/2 C buttermilk

ground cinnamon for sprinkling

Directions

Preheat oven to 350 degrees. 

Combine fruit, water, and 1 C of sugar in a saucepan; bring to a boil then simmer for 10 minutes.  In the meantime, place butter in a deep-dish pie plate or a 3 quart baking dish and slide into hot oven to melt butter.  In a seperate bowl, whisk together the flour and remaining 1 C sugar--slowly add the buttermilk to prevent clumping.  Do not beat to death.  After butter is melted, remove from oven and pour mixture over hot melted butter.  Do not stir.  Spoon fruit on top, gently pouring in syrup.  Sprinkle with ground cinnamon.  Batter will rise to top during baking.  Bake for 40-45 minutes.

Enjoy!

Sandra