Tuesday, January 26, 2016

Christmas Cookie Update

Yeah, I know January is almost over. What of it? I made Christmas cookies so I'm sharing.

Pretty much the same lineup as the last couple years. I wanted to add a couple new cookies to the list, but I ran out of time. I did manage to squeeze in some macarons: Candy cane and gingerbread.

For the candy cane macarons I crushed candy canes, sifted them, and added the powder to the shells and the vanilla buttercream filling. They were pretty tasty!

For the gingerbread macarons I added cinnamon to the shells, then made buttercream with molasses, cinnamon, ginger and nutmeg. They were quite yummy. The cinnamon shells alone were to die for. I'm thinking churro macarons may be in my future. :-)

I blatantly stole some sugar cookie designs off of Pinterest; although I did modify them slightly. Bambellacookies created the originals.

If anyone wants recipes, or a list of what's on the tray, it's all right here.

Well, that's all for now.

Thursday, January 21, 2016

One BIG Chocolate Chip Cookie

**In the interest of full disclosure I would like to say up front that his recipe is extremely dangerous. Continue reading with extreme caution.**

While I was researching recipes on Pinterest a while back, (if I blog about it later, I can legitimately call the time I waste on Pinterest "research") I discovered this recipe for an individual chocolate chip cookie via Cooking Classy. Now, if we're being honest, the recipe really makes one cookie that should be shared between at least two people. But we all know that's not going to happen. So if there are two of you at home, double the recipe.

This recipe is absolutely perfect for those times when you feel like having a cookie but you don't want to make a whole batch. Five minutes prep and this baby is done. In fact, you'll probably be done mixing the ingredients before the oven is even preheated.

The only down side to this recipe is that you could potentially find yourself wasting some egg. However, the ratio of egg to the other ingredients is perfect, so don't mess with it. That's why you need to make more than one at a time if it's at all convenient.

All you have to do is melt some butter in a bowl. When that's done, add all the other ingredients to the same bowl, shape the resulting dough into a disk, bake it and eat it. Easy-peasy. And don't say I didn't warn you.

Here's picture of the cookie with my large-ish coffee mug, for perspective:

And here's the recipe:

One BIG Chocolate Chip Cookie

2 Tbsp unsalted butter
3 Tbsp packed brown sugar
1 pinch salt
1 tbsp whisked egg*
1/4 tsp vanilla extract
1/3 cup all-purpose flour
1/8 tsp baking soda
1/4 cup chocolate chips, divided
Preheat oven to 350 degrees. Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).

To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds. Mix in 3 tablespoons of the chocolate chips. Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. Bake in preheated oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast or another cookie).

Recipe Source: Cooking Classy

Well, that's all for today.

Sunday, January 17, 2016

Classic Apple Crisp

Hello! Am I too late for a fall apple recipe? It's only January, after all. We've had lots going on here in the D-oh household...so much so that blogging has kind of taken a back seat. Nothing earth-shattering, unfortunately, just life happening.

Back in November I found this amazing apple crisp recipe on Pinterest. It think it may be the best apple crisp I've ever had. And I've made plenty of crisps over the years.

Best of all, it's a really easy recipe! Good for a quick dessert when you don't have a lot of time to invest.

Start by tossing 9 or 10 peeled, sliced apples with some sugar, cinnamon, nutmeg, flour, and salt. Put the apples into a greased 9 x 13 baking dish.

Next, mix some brown sugar, oats, and flour in a bowl; cut in some cold butter, then sprinkle it over the apple mixture.

I made mine gluten-free. (We have some family members who have gone gluten-free, so I'm trying to learn some new recipes along with adapting old ones.)

Pop the whole thing in the oven for about 40 minutes, serve with vanilla ice cream and enjoy!

Seriously, this was really, really good. Especially with Winesap apples from the local orchard. Yum.

Here's the recipe:


For the Apples:

· 9-10 large apples, peeled, cored and sliced
· ¾ cup sugar
· 2 tablespoons flour
· 1 teaspoon cinnamon
· ¼ teaspoon nutmeg
· ¼ teaspoon salt

For the Topping:

· 1 cup flour
· 1 cup brown sugar
· ½ cup oats
· ½ cup butter (1 stick) cut into 1-inch pieces
· Vanilla ice cream, for serving


1. Preheat the oven to 375 degrees. Grease a large casserole dish or 9 x 13-inch glass baking dish.

2. In a large bowl, combine the apple slices, sugar, flour, cinnamon, nutmeg and salt. Toss to coat the apples and transfer to the prepared baking dish.

3. To make the topping, combine the flour, brown sugar and oats in a medium bowl. Add the butter pieces, and with your fingers, rub the butter in the mixture until it resembles coarse crumbs. Sprinkle this mixture over the apples.

4. Bake for 35 to 40 minutes or until the topping is crisp and golden and the inside is warm and bubbly.

5. Let sit for about 30 minutes before serving with vanilla ice cream

Well, that's all for today.