Every now and then I go on a baking binge. I figure it's a little healthier than other types of binges. :) And every now and then, that baking binge has a purpose. I needed to make some goodies to give to my co-workers for Christmas and also have something to eat at my birthday party, and cookies sounded like the perfect thing.
This post will include three recipes, but unfortunately no pictures. :( In my excitement (and haste) in baking, I forgot to photograph the event. You'll just have to use your imagination for these. :)
The first recipe came from my Nana. She sent me a letter with this recipe included, and it really worked well. I always think of sugar cookies around the holiday season, but rarely have time to chill the dough and don't really have the space for rolling out dough. This recipe negates both those obstacles, which makes it one of my new standbys.
Reader's Digest Sugar Cookies
Ingredients:
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oleo
1 1/2 c. sugar
1 egg
1 tsp. vanilla
Directions:
Preheat oven to 375 degrees. Beat oleo, sugar, egg, and vanilla together. Combine dry ingredients, then add to wet mixture. Form in to balls and place on ungreased cookie sheets. Dip in sprinkles if desired. Bake for 8-10 minutes and cool on wire racks. Frost, if desired, when completely cooled.
The next recipe comes from a cookbook that the Carl Albert Center put together a few years ago for a holiday cookie exchange. This recipe was contributed by my friend and co-worker at that time, Kate Cornwell. I had not tried it before this endeavor, but I have made snickerdoodles before. This recipe was pretty good. I think the cookies turned out differently than when I have made them in the past because I grew up using margarine rather than butter for baking and this time I used butter. The cookies do flatten out with butter, but they are still delicious.
Snickerdoodles
Ingredients:
1/2 c. butter, softened
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tarter
1 large egg
1/2 tsp. vanilla
1 1/2 c. flour
4 T. sugar
1 1/2 tsp. cinnamon
Directions:
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add 1 cup sugar, baking soda, and cream of tarter. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until blended. Beat in as much flour as possible with the mixer and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and the cinnamon in a shallow bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place dough balls on ungreased cookie sheet and bake for 10 to 11 minutes or until edges are golden. transfer cookies to wire rack to cool.
The final recipe is a new one I just encountered earlier in the month. I get the Food Network newsletter in my email, and they were doing the 12 Days of Cookies. This recipe is the first one they featured. It's by Paula Deen, so of course it has butter in it. :) If you would like the original recipe, you can find it here.
These cookies were pretty delicious! I also tried a variation, making these cookies gluten-free. I have a couple GF co-workers and did not want them to be left out of the goodness, and this is a good recipe to make GF.
Chocolate Gooey Butter Cookies
Ingredients:
1 8 oz. pack cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp. vanilla
1 18 oz. box chocolate cake mix (or gluten-free cake mix)
Confectioners' sugar for dusting
Directions:
In a large bowl with an electric mixer, cream the cream cheese and butter together until smooth. Beat in the egg, then add in the vanilla and beat until combined. Beat in the cake mix until well blended. Cover and chill the dough for 2 hours.
Roll the dough into balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet and bake at 350 degrees for 12 minutes. The cookies will be soft. Cool completely and sprinkle with more confectioner's sugar, if desired.
Friday, December 31, 2010
Kitchen Adventures 7.3
Sometimes, there's nothing better than a good burger. I know it's not quite the time of year when most people think of making burgers since it's a little chilly for breaking out the grill (or at least it is today!) and tailgating season has ended, but I found a good variation that doesn't need a grill. This is good, since I don't have one. :)
I like this recipe because it jazzes up your traditional hamburger and does things a little differently. For one, it includes cheese, but not how you would think it does. This is not your typical cheeseburger that slaps a skinny piece of American cheese on top of a patty. No no, this one sticks the cheese INSIDE the burger and uses blue cheese. Pretty neat, huh? I liked it at least. Now, if you are not a blue cheese fan, then this recipe is probably not for you. The blue cheese is pretty prominent in every bite, so just be aware.
This recipe came from one of my Every Day with Rachael Ray magazines.
Inside-Out Cheeseburger
Ingredients:
1/4 c. crumbled blue cheese (2-3 oz.)
2 oz. cream cheese
2 T. chopped flat leaf parsley
1 1/2 lbs. ground beef
salt and pepper
2 T. vegetable oil (I used olive oil)
2 T. butter
4 hamburger buns, split and toasted
Toppings of your choice
Directions:
In a small bowl, mash the blue cheese and cream cheese together until smooth. Stir in the parsley (I used dry parsley, so if you do this remember to use less than the recipe calls for.) Divide the mixture into 4 disks and cover tightly with plastic wrap and refrigerate for at least 20 minutes.
In a large bowl, season the beef with salt and pepper and mix well. (I like to add in a little Italian seasoning as well.)Form into 4 equally sized patties. Form a deep cavity in the center of each meat patty and place a cheese disk inside. Pull the meat together to completely cover the cheese disk. Make sure to do this or the cheese will leak out.
In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side. Serve on the buns with your choice of toppings. *Note: make sure to use enough meat. I only used 1 lb. and the cheese ended up leaking out since there wasn't enough meat to keep it sealed up. Still, it was delicious.
Here are a few pics:
I like this recipe because it jazzes up your traditional hamburger and does things a little differently. For one, it includes cheese, but not how you would think it does. This is not your typical cheeseburger that slaps a skinny piece of American cheese on top of a patty. No no, this one sticks the cheese INSIDE the burger and uses blue cheese. Pretty neat, huh? I liked it at least. Now, if you are not a blue cheese fan, then this recipe is probably not for you. The blue cheese is pretty prominent in every bite, so just be aware.
This recipe came from one of my Every Day with Rachael Ray magazines.
Inside-Out Cheeseburger
Ingredients:
1/4 c. crumbled blue cheese (2-3 oz.)
2 oz. cream cheese
2 T. chopped flat leaf parsley
1 1/2 lbs. ground beef
salt and pepper
2 T. vegetable oil (I used olive oil)
2 T. butter
4 hamburger buns, split and toasted
Toppings of your choice
Directions:
In a small bowl, mash the blue cheese and cream cheese together until smooth. Stir in the parsley (I used dry parsley, so if you do this remember to use less than the recipe calls for.) Divide the mixture into 4 disks and cover tightly with plastic wrap and refrigerate for at least 20 minutes.
In a large bowl, season the beef with salt and pepper and mix well. (I like to add in a little Italian seasoning as well.)Form into 4 equally sized patties. Form a deep cavity in the center of each meat patty and place a cheese disk inside. Pull the meat together to completely cover the cheese disk. Make sure to do this or the cheese will leak out.
In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side. Serve on the buns with your choice of toppings. *Note: make sure to use enough meat. I only used 1 lb. and the cheese ended up leaking out since there wasn't enough meat to keep it sealed up. Still, it was delicious.
Here are a few pics:
Kitchen Adventures 7.2
I love a good bread recipe. I also love a good pumpkin recipe. So, naturally, I love a good pumpkin bread recipe. I fondly remember coming home from school and smelling freshly baked pumpkin bread when it got to be the later months of the year. My mom uses a great pumpkin bread recipe, and her pumpkin roll recipe is even better. However, I found another pumpkin bread recipe that I just had to try for sentimental reasons.
Last year, Alex and I helped a couple from McFarlin UMC here in Norman prepare an exhibit that is now on display at the church. They had existing pictures that they needed at different sizes, and they also needed a recent picture of the church. We helped them with this project and got to know them a little bit through this process. Then, a few months later, I learned that Mary, the lady who put this all together, had passed away. It was saddening since we had just finished working on this project with her. Shortly after that, I was at the annual cookbook swap and shop at the Norman Public Library and came across a gem, The University Cookbook. I saw it and hoped I would have enough money or tickets to get it and that it would be left at the end of the day. As my friend Shaye and I were looking at it, the organizer of the event, Judy Day, came over and raved about the cookbook. It was published by the University Women's Association at OU so included lots of recipes from professors or professors' wives. The recipe Judy flipped to was Mary's pumpkin bread. Well, when I saw that I got it immediately.
I finally got to make this recipe a few weeks ago, and I thought of Mary while the bread was baking. The note she left at the bottom of the recipe was appropriate for the moment, so I'll share it here.
"A nice way to be remembered often is to pass on a favorite recipe to a friend. This is how I got this all-time favorite pumpkin bread recipe. Even though the friend has moved far away, I think of her every time I make it."
That is one thing I hope for as I share all the recipes I make. I love sharing my creations with those nearby, but if I can't share the food I can share the recipe with those far away. I hope you enjoy this one! As a note, it does have a longer baking time, so plan appropriately.
Pumpkin Bread
Submitted by Mary Rodgers to The University Cookbook
Ingredients:
3 eggs, beaten
1 c. vegetable oil
3 c. sugar
2 tsp. vanilla
2 c. canned pumpkin
3 c. flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. nut pieces (optional)
Directions:
Mix together eggs, oil, sugar, and vanilla. Sift dry ingredients together, and add nut pieces if desired. Add dry ingredients to wet mixture and stir well. Finally, add the pumpkin and mix well. Bake at 250 degrees for 2-2 1/2 hours in two medium size loaf pans that are lightly greased and floured.
Here are a couple pics:
Last year, Alex and I helped a couple from McFarlin UMC here in Norman prepare an exhibit that is now on display at the church. They had existing pictures that they needed at different sizes, and they also needed a recent picture of the church. We helped them with this project and got to know them a little bit through this process. Then, a few months later, I learned that Mary, the lady who put this all together, had passed away. It was saddening since we had just finished working on this project with her. Shortly after that, I was at the annual cookbook swap and shop at the Norman Public Library and came across a gem, The University Cookbook. I saw it and hoped I would have enough money or tickets to get it and that it would be left at the end of the day. As my friend Shaye and I were looking at it, the organizer of the event, Judy Day, came over and raved about the cookbook. It was published by the University Women's Association at OU so included lots of recipes from professors or professors' wives. The recipe Judy flipped to was Mary's pumpkin bread. Well, when I saw that I got it immediately.
I finally got to make this recipe a few weeks ago, and I thought of Mary while the bread was baking. The note she left at the bottom of the recipe was appropriate for the moment, so I'll share it here.
"A nice way to be remembered often is to pass on a favorite recipe to a friend. This is how I got this all-time favorite pumpkin bread recipe. Even though the friend has moved far away, I think of her every time I make it."
That is one thing I hope for as I share all the recipes I make. I love sharing my creations with those nearby, but if I can't share the food I can share the recipe with those far away. I hope you enjoy this one! As a note, it does have a longer baking time, so plan appropriately.
Pumpkin Bread
Submitted by Mary Rodgers to The University Cookbook
Ingredients:
3 eggs, beaten
1 c. vegetable oil
3 c. sugar
2 tsp. vanilla
2 c. canned pumpkin
3 c. flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. nut pieces (optional)
Directions:
Mix together eggs, oil, sugar, and vanilla. Sift dry ingredients together, and add nut pieces if desired. Add dry ingredients to wet mixture and stir well. Finally, add the pumpkin and mix well. Bake at 250 degrees for 2-2 1/2 hours in two medium size loaf pans that are lightly greased and floured.
Here are a couple pics:
Kitchen Adventures 7.1
Oh my, I am so far behind! I didn't realize it's been over a month since I shared my kitchen creations. December was a busy month, to say the least. It started off with Harry Potter and the Big 12 championship game with friends, the next weekend held the Eilert family Christmas up in Kansas City (36 in attendance, not too shabby!), then I got sick immediately after coming back home. :/ Those couple days really threw me for a loop and delayed all my baking endeavors. It even meant I missed my own monthly birthday party at work. :( I recovered in time for a small birthday gathering and church things, then it was time to head up to Kansas for Christmas. And there went the month! Time at home was wonderful, getting to see all my family and some friends. It's never a long enough visit it seems, no matter how long it is. But with all that being said, that is the long excuse for not updating sooner. I'll amend that right now, though, with a succession of posts to catch up before 2010 comes to a close.
This first recipe is one I have turned to over the past few winters as my chili standby recipe. Now, I know everyone is very particular about their chili and has their favorite recipe. This is an easy one that I like, and I will admit, this last batch was not the best. It showed me the importance of having a good chili seasoning mix, because Target does not carry the brand I would normally get. It did get better the second time around, though, which is good.
This particular chili recipe comes from a cookbook I got for Christmas several years ago. It's called Rival Crock Pot 3 Books in 1 and includes "Slow Cooker Favorites," "Winning Slow Cooker Recipes," and "Slow Cooker Recipes for All Occasions." This one comes from the "Slow Cooker Favorites" section and is pretty darn delicious, if I do say so myself. Enjoy!
McCormick's Weeknight Chili
Ingredients:
1 lb. ground beef or ground turkey
2 8 oz. cans tomato sauce
1 15 oz can red kidney beans, undrained
1 pkg. chili seasoning (of course they use McCormick's but you can use whatever you like)
1 c. shredded cheddar cheese
Directions:
Cook meat in a skillet until brown, then drain. Transfer meat to your slow cooker and stir in tomato sauce, beans, and seasoning. Cover and cook on low for 1 to 2 hours or on high for 45 minutes to 1 hour. Stir before serving and top with cheese. * I always end up cooking mine on high because I just can't wait or don't have enough time. :)
Here are a few pics:
This first recipe is one I have turned to over the past few winters as my chili standby recipe. Now, I know everyone is very particular about their chili and has their favorite recipe. This is an easy one that I like, and I will admit, this last batch was not the best. It showed me the importance of having a good chili seasoning mix, because Target does not carry the brand I would normally get. It did get better the second time around, though, which is good.
This particular chili recipe comes from a cookbook I got for Christmas several years ago. It's called Rival Crock Pot 3 Books in 1 and includes "Slow Cooker Favorites," "Winning Slow Cooker Recipes," and "Slow Cooker Recipes for All Occasions." This one comes from the "Slow Cooker Favorites" section and is pretty darn delicious, if I do say so myself. Enjoy!
McCormick's Weeknight Chili
Ingredients:
1 lb. ground beef or ground turkey
2 8 oz. cans tomato sauce
1 15 oz can red kidney beans, undrained
1 pkg. chili seasoning (of course they use McCormick's but you can use whatever you like)
1 c. shredded cheddar cheese
Directions:
Cook meat in a skillet until brown, then drain. Transfer meat to your slow cooker and stir in tomato sauce, beans, and seasoning. Cover and cook on low for 1 to 2 hours or on high for 45 minutes to 1 hour. Stir before serving and top with cheese. * I always end up cooking mine on high because I just can't wait or don't have enough time. :)
Here are a few pics:
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