yet another post from How Sweet It Is. Jessica is a genius. An evil genius! These cookies were redonk! They are a delicious change from chocolaty chocolate cookies. And the smell is out of this world. Here is Jessica’s recipe.
makes 12-15+ cookies
- 1 stick butter, at room temperature
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 tablespoon milk
- 3/4 cup fresh blueberries
Preheat oven to 375.
Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.
Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.
Here is a mistake that I made. I am impatient sometimes and I did not let my first round of cookies chill in the fridge for the full 30 minutes. Don’t make the mistake I did. They turned out like soppy pancakes. CHILL YOUR BATTER. Good thing I had enough of everything to make a second batch. They turned out MUCH better. Yum yum yum yum yum yum.
yep. EASY! i’ll never forget when julia and mark tried to make pad thai. they used fish sauce and man did it stink. i found a recipe over at Brownies for Dinner for pad thai and had to try it, noticing that fish sauce was nowhere to be found in the ingredient list. i never made pad thai but i was up for this easy challenge.
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- a couple squirts of Sriracha (optional)
- 2 teaspoons vegetable oil
- 3 green onions, white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten
- 1/4 cup chopped roasted, salted peanuts
soak noodles according to the package and drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
in a large nonstick skillet, heat oil over medium-high heat. add scallion whites and garlic and cook, stirring constantly, until fragrant. add eggs and cook, scraping skillet with spatula until eggs are almost set. Transfer eggs to a plate. this process takes about a minute, from scallion to egg.
add noodles, scallion greens, and sauce to skillet. cook, tossing constantly, until noodles are soft. add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with peanuts.
besides soaking the noodles, this dish took about 5 minutes to make. it was delicious. now that i have a great pad thai base, i will be making this more often with more things such as chicken, shrimp, tofu, etc. and of course i will post! definitely use this recipe if you have ever wanted to make pad thai. it couldn’t be any more simple. enjoy!
i wanted to try something new but i was feeling quite lazy. the holiday has got me in a coma of wanting to do nothing cooking wise, so it was time to dust off the ol’ crock pot. after a few minutes of browsing the internet i found a unique recipe for some pulled pork BBQ that i tweaked just a tid. i’ve never made pulled pork BBQ so this was filling my adventurous “want” and tossing it into the slow cooker kept me in line with my laziness. and it paid off big time.
- 3/4 cup ketchup
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1/4 cup water
- 3 cloves garlic, chopped
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/4 cup Worcestershire sauce
- salt and ground black pepper to taste
- 1 (2 pound) pork shoulder roast
Mix all ingredients (except pork) together in the slow cooker until combined. place the pork in the cooker and spoon the sauce over top. set the slow cooker to low and cook 7-8 hours. shred the meat and toss back in the cooker. serve over buns.
it was that simple and WOW was it delicious. you could smell it when you came through the front door of my building. this is definitely going on my rotation of simply delicious foods to make time and time again. add some of your favorite bbq sauce to it as well to give it more flavor. i served it up with a side of green beans and i was one happy and lazy eater. enjoy!
a few days before we embarked on our bi annual trip to the fiestware tent sale, Jules and I decided to make some treats for the fiestaware breakfast. i happened upon the caramel apple cupcakes in Rachael Ray’s fall magazine. now i know i’ve ranted about her a few times on my blog but i still like her magazine. it’s colorful, fun and i actually found a few good recipes in it. the recipe seemed easy so we both said, “aiiiite” and forged ahead.
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
they look good, don’t they? well, the only bad thing i could say about this was that we need a different icing. the melted caramels are good when warm. but when it cools, you might want to call your dentist before you take a bite. i’d totally make these again but with a different icing.
check out Julia’s blog here, Pink Champagne, Gatorade and MRE’s
i know i’ve mentioned the farmers market that goes on every week in downtown pittsburgh – here – and this post happens so be about gnocchi… again! i picked up sweet potato gnoccis from the pasta guy per his suggestion.
you’re lucky you even got a photo.
my “gnocchi guy” said these babies are delicious with butter and brown sugar. it sounded amazing so i went by his word. i tossed in the frozen gnocci for about 4-5 minutes in boiling water, drained, and in a bowl tossed in a couple pads of butter, brown sugar and a little bit of salt to bring everything out. it was almost like eating desert but yet it was still a main dish… i went back a week later and he suggested tossing in raisins or chopped apple. i should have known to do this myself but i was too fixated on the taste of sweet potato gnocchis with butter and brown sugar i was a little set back.
you need to try these. i want more just thinking about it. if you work in downtown Pittsburgh, i suggest you hit up market square this Thursday and see the pasta guy for some of these bad boys. the farmers market won’t be lasting too much longer so what are you waiting for?
this happens to me ALL the time. i buy bananas, i don’t eat them fast enough and they get ripe as ripe can be. i try to throw them in oatmeal but sometimes they’re a little too ripe for that. i always say i’ll make banana bread but then i miss that window of opportunity. well this time i embraced that window and i made me some yummy banana bread. and it’s quite simple – you probably have everything you need and you don’t even know it!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas (the more, the better)
- chopped nuts, optional
preheat oven to 350. lightly grease a 9×5 inch loaf pan.
in a large bowl combine flour, baking soda and salt. in another bowl, cream the butter and brown sugar. stir in eggs and mashed bananas until blended. stir banana mixture into the flour mixture just until moistened. pour batter into the pan and bake for 55 minutes, or until a toothpick comes out clean. cool for 10 minutes and turn onto a wire rack to cool completely.
i find this best served with a little butter. yummmyyyyy. and no more extremely ripe bananas in the garbage can!