Chocolate chip cookies are the staple sweet of America, but tradition needs to be shaken up every once in a while! Try some of these ideas the next time you make a batch of delicious chip cookies!
1. Add raisins
Raisins can add a warm and fruity sweetness to the chocolate chip cookies. Pair it with some cinnamon and you've got a delicious fall treat!
2. White chocolate chips
Replace semi-sweet morsels with white chocolate chips and add some dried cranberries for a winter take on chocolate chip cookies.
3. M&M's or small chocolate candies
Adding candies to your chocolate chip cookies will give them a fun and youthful twist! These colorful cookies will be great for kids parties or summer events.
4. Drizzle
Drizzle the cookies with melted chocolate and pour rainbow sprinkles over them! This will give the cookies a fun look for a party. You can use any color sprinkle to match the colors of your event!
Tuesday, October 4, 2016
Thursday, January 8, 2015
Baked Doughnuts
Oh la la la la. I have a new doughnut pan, so what do you think I've had for breakfast two days in a row? I love love love this recipe because you can glaze them, sugar them, or dip them in any crumbly goodness you desire. This is just a basic doughnut recipe which you could play around with and make fun variations! To make these you will need a doughnut pan. Mine came from target and was about $10-$13.
Makes 6 doughnuts
You will need:
1/3 cup + 2 tbsp. milk
1 & 1/2 tsp. white vinegar
3/4 cup flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1 egg
1 tbsp. melted butter (I always add a little extra)
To start:
1. Preheat oven to 450F degrees.
2. Combine milk, vinegar, egg and melted butter. Make sure you whisk it well so that the butter mixes in completely.
3. in a separate bowl combine the dry ingredients and mix them well. Pour the wet mixture over the dry mixture and whisk until smooth.
4. Fill the doughnut pan. Mine was nonstick, but you may need to grease yours. To fill the pan you can either use a spoon or a piping bag.
5. Bake for 8 minutes in the center of the oven. Allow the doughnuts to cool completely before topping.
I topped some of these by brushing melted butter on the tops and dipping them in cinnamon sugar. On others added chocolate ganache frosting! The possibilities are endless.
Happy baking!
Makes 6 doughnuts
You will need:
1/3 cup + 2 tbsp. milk
1 & 1/2 tsp. white vinegar
3/4 cup flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1 egg
1 tbsp. melted butter (I always add a little extra)
To start:
1. Preheat oven to 450F degrees.
2. Combine milk, vinegar, egg and melted butter. Make sure you whisk it well so that the butter mixes in completely.
3. in a separate bowl combine the dry ingredients and mix them well. Pour the wet mixture over the dry mixture and whisk until smooth.
4. Fill the doughnut pan. Mine was nonstick, but you may need to grease yours. To fill the pan you can either use a spoon or a piping bag.
5. Bake for 8 minutes in the center of the oven. Allow the doughnuts to cool completely before topping.
I topped some of these by brushing melted butter on the tops and dipping them in cinnamon sugar. On others added chocolate ganache frosting! The possibilities are endless.
Happy baking!
Sunday, November 16, 2014
Sugar-Free Panna Cotta
With autumn in full swing and sugary, baked goodies coming out of the oven, it's nice to have something a little lighter to kick the sweet tooth. Of course, you can make this recipe with real sugar; but why not make it skinny! It's not a secret that I love panna cotta, so I wanted to find a way to serve it with an autumn twist!
You will need:
2 cups skim milk
1/2 cup half&half
1 tsp. vanilla
3 tbsp. Splenda
1 envelope unflavored gelatin
To start:
1. In a medium bowl, dissolve the gelatin into 1/4 cup of the milk.
2. Add the remaining milk, half&half, vanilla and Splenda to a medium saucepan and stir over medium heat for 10 minutes.
3. Pour the cooked cream into the dissolved gelatin and stir. Be careful not to stir too hard to avoid creating bubbles.
4. Next pour the mixture into 4 ramekins. If you plan on turning them out, you'll need to lightly grease the ramekins (I suggest coconut oil.) I used a mini leaf and pumpkin mold by Wilton to make mine!
5. Cover the panna cotta and refrigerate over night.
You will need:
2 cups skim milk
1/2 cup half&half
1 tsp. vanilla
3 tbsp. Splenda
1 envelope unflavored gelatin
To start:
1. In a medium bowl, dissolve the gelatin into 1/4 cup of the milk.
2. Add the remaining milk, half&half, vanilla and Splenda to a medium saucepan and stir over medium heat for 10 minutes.
3. Pour the cooked cream into the dissolved gelatin and stir. Be careful not to stir too hard to avoid creating bubbles.
4. Next pour the mixture into 4 ramekins. If you plan on turning them out, you'll need to lightly grease the ramekins (I suggest coconut oil.) I used a mini leaf and pumpkin mold by Wilton to make mine!
5. Cover the panna cotta and refrigerate over night.
I drizzled honey over these and served them with plum tarts and baked crusted apples! Its was the perfect way to get into the autumn spirit! These are fun for a brunch or dessert, but they're only good covered for about a 1-2 days after made- so eat em' up!
Happy cooking!
Saturday, November 15, 2014
Sunshine Sweet Potatoes for Two
Growing up, I never liked sweet potatoes. The other day, a friend gave us a sack full of organic sweet potatoes from his farm, and I thought it was high time I learned to like 'em! I cooked them the way I cook regular potatoes and turnips-- with onions and eggs! At first, this may sound like a strange combination, but they compliment each other nicely.
I've done this with and without the onions, and it's great either way! The runny egg yolk compliments the sweet potatoes so well! It's a great, southern breakfast dish to enjoy on a chilly autumn morning!
Happy cooking!
For potatoes, you will need:
2 large sweet potatoes
4 tbsp. olive oil
1/2 tsp. sage
1/2 tsp. white pepper (black works too!)
1/2 tsp. salt
1 tsp. garlic powder
1/2 white onion
For the eggs, you will need:
2 large eggs
2 tbsp. olive oil
2 pinches Mediterranean spices
To start:
1. Pre-heat oven to 350 F.
2. Wash and chop the sweet potatoes into small chunks, and put them aside in a bowl. Dice the white onion and put it with sweet potatoes. Toss them together with 4 tbsp. of olive oil.
3. Next, the spices (salt, pepper, sage, & garlic powder) need to be tossed in. You may want to combine them together first, to get sufficient coverage.
4. Pour the potatoes and onions into a pan (I used my skillet,) and use a rubber spatula to get all the spice and oil out of the bowl.
5. Bake for 25 minutes. Halfway through, shuffle the potatoes and onions around in the pan and turn them over. Be sure that the potatoes are crispy!
6. Fry the eggs during the last 5 or 6 minutes of the potatoes baking. The way I like to fry egg is by letting a tablespoon of olive oil get hot in my pan. Then I crack the egg into the hot oil and sprinkle a pinch of Mediterranean seasonings while the egg is still uncooked. Just leave the egg on the heat to cook through. Move the pan around so the whites are fully cooked.
7. Divide the potato mixture in half into two bowls, and put an egg on top of each.
I've done this with and without the onions, and it's great either way! The runny egg yolk compliments the sweet potatoes so well! It's a great, southern breakfast dish to enjoy on a chilly autumn morning!
Happy cooking!
Sunday, September 21, 2014
Plum Tarts
In case it's not obvious by now, I absolutely love plums paired with short butter crust! This recipe is the perfect thing to ring in the autumn weather! Making pastries can be tricky, but I think you'll find this recipe to be fairly simple!
For the crust:
1/3 cup light brown sugar
1 stick softened butter
1 tsp. baking powder
1 & 1/2 cups all purpose flour
2-3 tbsp. cold water
For the tarts:
24 plum slices (any color is fine! I used red)
12 tsp. brown sugar (roughly)
1 egg
Brown butter frosting OPTIONAL
To Start:
1. Preheat oven to 350 F. Line a 9x13 baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, and 1/3 cup brown sugar. Cut the butter in using a pastry cutter or large fork. The mixture should be crumbly and clumpy. Add the cold water and knead dough. (If the dough is too dry, add a little more water. If the dough is too wet add a bit more flour.)
3. Roll the dough out on a floured surface until it is about 1 inch thick. Use a medium sized drinking glass to cut out 8 pastries. Carefully transfer them to the baking sheet. Spread a small amount of brown sugar across the surface of the dough circles.Use the rest of the dough to cut 8 more circles out and place them on top of the other ones on the baking sheet.
4. Make an egg wash by whisking an egg and 2 tsp. of water together and lightly brush the pastries with it. Spread a small amount of brown sugar on top of this layer of pastry.
5. Place 3 plum slices to each pastry, pressing them in slightly.
6. Bake for 10-13 minutes or until the pastry is crusty and no longer soft.
7. Allow to cool completely before drizzling with brown butter frosting and serving.
For the crust:
1/3 cup light brown sugar
1 stick softened butter
1 tsp. baking powder
1 & 1/2 cups all purpose flour
2-3 tbsp. cold water
For the tarts:
24 plum slices (any color is fine! I used red)
12 tsp. brown sugar (roughly)
1 egg
Brown butter frosting OPTIONAL
To Start:
1. Preheat oven to 350 F. Line a 9x13 baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, and 1/3 cup brown sugar. Cut the butter in using a pastry cutter or large fork. The mixture should be crumbly and clumpy. Add the cold water and knead dough. (If the dough is too dry, add a little more water. If the dough is too wet add a bit more flour.)
3. Roll the dough out on a floured surface until it is about 1 inch thick. Use a medium sized drinking glass to cut out 8 pastries. Carefully transfer them to the baking sheet. Spread a small amount of brown sugar across the surface of the dough circles.Use the rest of the dough to cut 8 more circles out and place them on top of the other ones on the baking sheet.
4. Make an egg wash by whisking an egg and 2 tsp. of water together and lightly brush the pastries with it. Spread a small amount of brown sugar on top of this layer of pastry.
5. Place 3 plum slices to each pastry, pressing them in slightly.
6. Bake for 10-13 minutes or until the pastry is crusty and no longer soft.
7. Allow to cool completely before drizzling with brown butter frosting and serving.
These are so tasty! You can get away with no frosting, but I think it really compliments the tartness of the plum. It had a warm flavor which just reminded me of autumn in the best way. You'll be happy you made them!
Happy baking!
Friday, August 22, 2014
Oatmeal Raisin Cookies
I love oatmeal raisin cookies and always forget how easy they are to make! This recipe calls all for ingredients you're likely to have in you're kitchen! There's nothing worse than having a craving for something but none of the groceries you need to make it.
You will need:
1 stick (1/2 cup) butter (softened)
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. cornstarch
1 large egg
1 & 1/2 tsp. vanilla
2/3 cup all purpose flour
1 cup oats
2/3 cup raisins
To start:
1. Pre-heat your oven to 350F and line a 9x13 baking sheet with parchment.
2. Using an electric mixer, cream together the butter, sugars, vanilla, and egg. Add the cinnamon, nutmeg, cornstarch, and baking powder and continue to mix.
3. Fold the flour into the wet mixture 1/3 cup at a time. Add the oats and raisins making sure they are evenly distributed in the dough.
4. Drop twelve 2 & 1/2 inch dough balls onto your lined baking sheet.
5. Bake for 13-15 minutes and allow to cool completely before serving.
You will need:
1 stick (1/2 cup) butter (softened)
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. cornstarch
1 large egg
1 & 1/2 tsp. vanilla
2/3 cup all purpose flour
1 cup oats
2/3 cup raisins
To start:
1. Pre-heat your oven to 350F and line a 9x13 baking sheet with parchment.
2. Using an electric mixer, cream together the butter, sugars, vanilla, and egg. Add the cinnamon, nutmeg, cornstarch, and baking powder and continue to mix.
3. Fold the flour into the wet mixture 1/3 cup at a time. Add the oats and raisins making sure they are evenly distributed in the dough.
4. Drop twelve 2 & 1/2 inch dough balls onto your lined baking sheet.
5. Bake for 13-15 minutes and allow to cool completely before serving.
Yields - 1&1/2 - 2 dozen cookies
I've been told by so many people that they love these cookies! The cinnamon and nutmeg really make them perfect. This is the ideal recipe to tuck in your back pocket for when autumn rolls around and you're needing something that tastes like fall! I like to pair these with chai tea lattes or coffee. I'm craving cold weather and sweaters just by thinking about these cookies! They're thick and warm and have have all the important qualities an oatmeal raisin cookie should have! I hope you enjoyed this recipe and enjoy these cookies!
Happy Baking!
Tuesday, August 5, 2014
Whole Wheat Plum Galette
I love this recipe! The short butter crust and plums compliment each other so well! I especially like it because it uses little artificial sweetener. It's beautiful and there are different variations you can try!
You will need:
For the crust-
3/4 cup whole wheat flour
2 tbsp. brown sugar
1/4 tsp. salt
5 tbsp. softened butter
2 tbsp. cold water
For the filling-
2 black plums sliced (30-33 slices)
2(ish) tbsp. honey
1 tsp. brown sugar
To start:
1. Pre-heat oven to 350 F.
2. Mix the flour, brown sugar and salt together. Cut the butter into the dry mixture using a pastry cutter or fork. Add the water and the mixture should come together.
3. Roll the dough out on a piece of parchment or silicone baking mat. It should be about 1/2 inch thick.
4. Arrange the plum slices on the dough leaving about 1&1/2 - 2 inches of dough on the edges.
5. Drizzle the plums with honey and fold the edges of the dough over them. This part can be tricky so take it slow. The dough should overlap and fold a bit which is normal.
6. Sprinkle the top with a teaspoon of brown sugar. I also sprinkled salt over mine and it was great.
7. bake for 25 minutes or until dough has become crunchy.
8. Allow to cool and cut it like a pizza to serve.
.JPG)
These are great for breakfast or to have with sweet tea and lemonade! They're simple, tasty, and healthy: a triple threat! I love them and I hope you do too!
Happy Baking!
You will need:
For the crust-
3/4 cup whole wheat flour
2 tbsp. brown sugar
1/4 tsp. salt
5 tbsp. softened butter
2 tbsp. cold water
For the filling-
2 black plums sliced (30-33 slices)
2(ish) tbsp. honey
1 tsp. brown sugar
To start:
1. Pre-heat oven to 350 F.
2. Mix the flour, brown sugar and salt together. Cut the butter into the dry mixture using a pastry cutter or fork. Add the water and the mixture should come together.
3. Roll the dough out on a piece of parchment or silicone baking mat. It should be about 1/2 inch thick.
4. Arrange the plum slices on the dough leaving about 1&1/2 - 2 inches of dough on the edges.
5. Drizzle the plums with honey and fold the edges of the dough over them. This part can be tricky so take it slow. The dough should overlap and fold a bit which is normal.
6. Sprinkle the top with a teaspoon of brown sugar. I also sprinkled salt over mine and it was great.
7. bake for 25 minutes or until dough has become crunchy.
8. Allow to cool and cut it like a pizza to serve.
These are great for breakfast or to have with sweet tea and lemonade! They're simple, tasty, and healthy: a triple threat! I love them and I hope you do too!
Happy Baking!
Subscribe to:
Posts (Atom)