Saturday, May 19, 2018

Malted Milk Ball Cookies




We had a chilly start here this morning.  The air conditioning was going full blast earlier in the week so I refused to back track and turn on the furnace.  Baking is the best solution to the problem so I decided to make cookies using some Malted Milk Balls I've had waiting around for a month or so.  The hardest part of making these was getting the butter to soften in a chilly house.  The fun part was placing Malted Milk Balls into a Ziploc bag and hitting them with a hammer.


Malted Milk Ball Cookies

3/4 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
1 1/2 tsp vanilla
2 large eggs
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup quick cooking oats
1 3/4 cups flour

Cream together butter and sugars.  Add in the eggs and vanilla.  Gradually add in the dry ingredients and then the oatmeal.  Fold in 1 1/2 cups crushed Malted Milk Balls.  Scoop out onto parchment lined baking sheets.  Bake for 9 minutes at 350 degrees.


Sunday, May 6, 2018

Blueberry Lemon Cookies



It's finally Spring here, bordering on summer since we went from 40 degrees to 80.  I thought it was a good weekend to bake some cookies and happened to have a lemon and some fresh blueberries in the refrigerator.


Blueberry Lemon Cookies

1 cup butter, softened
2 cups brown sugar
1 large egg
1/4 cup milk
1/4 cup sour cream
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp. lemon zest
1 tsp lemon extract
2 1/2 cups flour
1 cup quick oatmeal
1 1/2 cups fresh blueberries

Cream together butter, brown sugar, milk and sour cream.  Gradually add in dry ingredients.  You can use a mixer until you add the blueberries.  Gently fold in the blueberries.  Using a medium scoop, place cookie dough on parchment lined cookie sheets.  Bake for 12 minutes at 350 degrees.  Remove from oven and let sit for 2 minutes before placing on a cooling rack.  

Sunday, April 29, 2018

Strawberry Lemon Poppy Seed Scones



It's strawberry season, at least somewhere since they are plentiful and on sale in the grocery stores.  It's still awhile until it hits here since we just got rid of the snow a week ago.  My neighbor has been out of the country for the past couple of month and is flying home today so I made these treats to welcome her back.


Strawberry Lemon Poppy Seed Scones


2 cups flour
1/3 cup sugar

1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg
2 tsp poppy seeds
1 cup fresh strawberries, diced

Glaze

1/2 cup powdered sugar
2 tbsp lemon juice


Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.


Sunday, April 22, 2018

Creamy Raisin Rice Pudding



I was craving rice pudding last weekend and decided to try making a smaller (and easier) way to make it.  I buy Uncle Ben's boil in the bag rice.  It's the easiest way I've found to make rice and it turns out perfectly every time.  And I ended up only using one saucepan...win win.


Creamy Raisin Rice Pudding

1 bag Uncle Ben's boil in the bag rice
1 cup Half and Half
1 cup 2% milk
1/4 cup sugar
1 tbsp. brown sugar
2 large egg yolks, room temperature
1/8 tsp cinnamon
1 cup raisins, I used golden

Cook your boil in the bag rice in a large saucepan.  Empty into the sink and put the saucepan back on the stove with the Half and Half and 1/2 cup milk.  Stir in the sugars, rice (remove from the bag).  Cook over low heat until it thickens.  In another bowl whisk together egg yolks and the remaining 1/2 cup milk.  Add a little of the hot mixture into the yolk mixture gradually, stirring constantly to temper the egg yolks.  Pour all of the yolk mixture into the saucepan.  Add in the raisins and cinnamon and cook until thickened.  Serve warm or cold.  Refrigerate any leftovers. 


Monday, April 16, 2018

Garlic Cheese Spread




This is a delicious and easy to make recipe for a garlic bread spread that will go great with your favorite Italian meals or as a side for your grilling favorites this summer.

Garlic Cheese Spread

1/4 cup butter, softened
4 oz cream cheese, room temperature
1/8 tsp garlic powder
1 tsp parsley

Mix all the ingredients together and spread over French bread.  Refrigerate.

Monday, April 2, 2018

Chipotle Barbeque Sauce


This is a super easy to make barbeque sauce but it packs so much flavor. 
I put it on top of chicken in the crockpot but it can be used indoors or out.

 

 

Chipotle Barbeque Sauce




½ cup applesauce

½ cup barbeque sauce

2 tbsp brown sugar

1 tsp  chipotle powder

Stir all the ingredients together and baste
over chicken, beef, pork...whatever
you choose.

Sunday, March 25, 2018

Lemon Poppy Seed Pancakes & Blueberry Lemon Sauce



It's a lazy Sunday.  The sun was shining early this morning but now it's clouded over and the weather forecast has waivered between freezing rain and rain and then topped off with snow.  It was time to bring a little sunshine into a brunch.  


Lemon Poppy Seed Pancakes

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp poppy seeds
1 tbsp. lemon zest
2 tbsp. sugar
2 tbsp. butter, melted
1 large egg
3/4 cup milk

Mix together dry ingredients in a medium sized bowl.  Stir in wet ingredients.  Heat your griddle.  Melt a little butter on it before starting your pancakes.  When the pancakes are bubbling and turning golden on the first side, flip carefully and cook the second side.


Blueberry Lemon Sauce
1/3 cup sugar
1/3 cup water
2 tsp cornstarch
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice
1 dash cinnamon (optional)

Whisk together the sugar, water and cornstarch in a small saucepan.  Add in the blueberries, lemon juice and zest and bring to a boil.  Stir until the sauce thickens, remove from heat and stir in the cinnamon.  Serve warm or cold.