Category Archives: Baking

Better Place

Apple Crisp

 apple filling

Hello August!!!  Hello Monday!!! Hello Secret Recipe Club reveal day!!!!  This month I was partnered with the incredible Andrea of Adventures in all things Food – which has got to be one of the best blog names EVER.   Andrea’s blog has a bit of everything, from vegetarian goodies to desserts to crafts fit for the entire family.  I’ve been a sweet kick lately so I went straight to her dessert section, trying to avoid eye contact with her peanut butter icing because OMGoodness chocolate donuts with PEANUT BUTTER – nom nom nom.  However, in the end I was won over by her fall ready Apple Crisp.  I’m normally a summer girl but I’m ready for cooler temperatures!   Didn’t even make any changes to the recipe – it’s perfect already!  While Andrea didn’t specify what type of apple, I went with Pink Ladies since they offer a great combination of sweet and tart.  Plus they hold up well when it comes to baking.

Apple Crisp

Ingredients

6 cups apple, peeled and sliced (about 3 large)

1/4 c. unsweetened apple juice

2 Tbsp. brown sugar

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 stick unsalted butter, cold

1/2 cup old fashioned oatmeal

Instructions

  1. Preheat oven to 350 degrees and butter up a 9x9 baking dish
  2. Put the sliced apples into a large bowl buttered then add the apple juice along with the cinnamon and nutmeg. Toss well then pour into the baking dish
  3. In a separate bowl mix combine the flour, brown sugar, and remaining cinnamon. Cut in the butter with a pastry blender or with two knives.
  4. Stir in the oats and sprinkle this over the apples.
  5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. Allow to set for 5 minutes then Serve!!!!
http://dancingveggies.com/2016/08/better-place.html

I also went with old fashioned oats, tho quick oats would also work well.  I just prefer a crisper crisp!  For a vegan option, switch out the butter for earth balance or a similar spread – easy peasy.   Since there are 5 Mondays in August – there will be another secret recipe club post at the end of the month so hope to see everyone then (if not sooner).

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER

oatmeal_cookies 

Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies

Ingredients

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.
http://dancingveggies.com/2016/07/wiggle-wiggle-wiggle.html

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

Can Dream

Cheese Sticks

Cheese Sticks

Happy May Reveal Day!  This month I was once again partnered with Erin of Making Memories with My Kids for Group A of the Secret Recipe Club.  Her blog is full of fantastic recipes and awesome science experiments – so lots of awesome things to look at.  I was apparently craving carbs when I was checking out her blog as every recipe I flagged was hardcore sinful.  Top of the list were (and are) her apple fritters but every time I got to the store I was unable to nab some Pink Ladies.  Luckily I was able to find some awesome cheddar cheese allowing me to make her fantastic Cheese Sticks!!!   These delicious treats are made using ingredients that I normally have on hand but decided to go the distance and get some really good cheese.  I went for some Vermont Extra Sharp as well as some Vermont Mild White – which is why mine aren’t as vivid as Erin’s!  I also added minced garlic in place of the garlic powder as I prefer the fresh stuff, no risk of vampires in this house!

Cheese Sticks

Serves: Makes 45 three inch pieces (9 snakes)

Ingredients

3 10 ounce bricks sharp Cheddar Cheese, room temperature

1 cup butter, softened

3 1/2 cups flour

2 tsp. salt

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

2 garlic cloves, minced

Instructions

  1. Put softened cheese and butter in the bowl of a heavy-duty mixer and beat for 30 minutes or until mixture has consistency of whipped cream.
  2. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  3. Sift 3 cups of the flour, salt, pepper and cayenne pepper. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add until the dough is somewhat stiff - adding the final 1/2 cup of flour if needed
  4. Portion the dough into nine balls - one at a time roll out into a snake formation going the length of the cookie sheet.
  5. Bake for 20 minutes or until golden brown and crisp. While still on the sheet cut into three inch strips and allow to sit for 5 minutes before removing to finish cooling on a wire rack.
  6. Serve and Enjoy!
http://dancingveggies.com/2016/05/can-dream.html

Lesson learned on this: read the recipe all the way!  My sticks weren’t nearly as pretty or evenly cooked as I missed the part about having a cookie press which is one of the few kitchen tools I don’t own.   These disappeared pretty quickly here, with both of us enjoying these with dinner and then again for breakfast!  I enjoyed them slightly warm and toasty while Joe was eating them however they were available. Needless to say another successful SRC recipe! I can’t wait to see what June has in store – but first there will be a bonus BBQ and Picnic SRC recipe at the end of the month.

Need You

Biscuit Sandwich

biscuit_cookie

Welcome to April’s Secret Recipe Club reveal for Group A!  Normally when I get my blog assignment I go to the recipe page and read everything, saving and pinning anything that catches my eye.  This time however I was transfixed by a thumbnail on Chit Chat Chomp  and HAD to make it.  So I first searched her dessert page, trying to not be distracted by all her delicious goodies before finding MY recipe on her baking page: Melting Moments.  Leigh made these for her boss’s birthday and for some strange reason was not given a raise, which blows my mind because oh my goodness are these biscuits insanely good.  I had to make a change to the custard filling, switching the lemon curd for vanilla due to my citrus allergy.   Not so surprising Leigh has a recipe for vanilla custard as well so I used that as the filling for my biscuits!  I just halved that recipe and dropped the zest – super easy and super incredible.  We wound up with some “extra” pudding after assembling the cookies and it was very hard to not lick the bowls clean.

Biscuits

Serves: Makes 20 biscuits

Ingredients

2 sticks butter, softened

1/4 cup powdered sugar (10x sugar)

1 tsp vanilla extract

1 cup flour (sifted)

1/4 cup corn flour (sifted)

Instructions

  1. Preheat oven to 350
  2. Cream together the butter, powdered sugar, and vanilla until light and fluffy - about 10 minutes.
  3. Mix in the sifted flours until just blended.
  4. Form tbsp balls and place on cookie sheet leaving a cookie length between the cookies.
  5. Bake for 10 minutes, then remove to cooling rack.
http://dancingveggies.com/2016/04/need-you.html

I also enjoyed the irony of getting an Australian blog seeing as how I got one just over a year ago when my little sister moved to Australia for a year.  She gets back next Monday (!!!!) and I can’t wait to get all the food details about her trip.  I have a feeling I’ll be making some more of Leigh’s recipes once she gets back, especially since she has a very large vegetarian recipe section.

and Gumdrops

Cafe Mocha Cheesecake

cheesecake

Welcome to #16Cheesecakes – part 2!!!

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.  It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

More than #SixteenCheesecakes

Last year I kept things rather simple with a chocolate caramel cheesecake – something I knew my husband would love.  As I mentioned last year, Joe and I also did a cheesecake at our wedding and it was the BEST decision ever.  This year I decided to go for something more my style: Cafe Mocha Cheesecake.  Don’t get me wrong, Joe’s a huge fan of coffee but not in his dessert so much as with his dessert.  I, on the other hand, prefer Double Dunker ice cream by Turkey Hill to almost anything!  Coffee and chocolate and just the hint of vanilla to keep things from being too overpowering – perfection!

Cafe Mocha Cheesecake

Serves: Serves 8-10

Ingredients

2 cups vanilla wafers, crushed

1 stick butter, melted

3 8oz packages of cream cheese, softened

3 eggs

1 cup white sugar

2 tbsp kahlua

2 tbsp espresso

1 cup dark chocolate chunks

Instructions

  1. Mix together the vanilla wafers and melted butter and press into a 9inch springform pan, going halfway up the sides.
  2. Preheat oven to 500
  3. In a blender mix together the cream cheese and sugar until creamy, about 7 minutes. Add in the eggs one at a time while mixing then add in the kahlua and espresso and mix for another 5 minutes.
  4. Fold in the chocolate chunks and spoon into the springform pan.
  5. Bake at 500 for 15 minutes, then turn heat down to 200 and bake for one hour, then turn the oven off and allow cheesecake to cool to room temperature before placing in the fridge for three hours.
  6. Serve and Enjoy!
http://dancingveggies.com/2016/03/and-gumdrops.html

Make sure to check out all the other fantastic cheesecakes – perfect addition to a holiday dinner or a substitution for dinner.