Christmas Lace Cookies

Plumpuddingmurder

Thoughts Before Cooking:

This book had a few recipes I was interested in, and this was one that sounded good and just right for Christmas.

Ingredients:

  • 1.5 Cups of Rolled Oats
  • 1/2 Cup of Melted Butter
  • 3/4 Cup of White Sugar
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Flour
  • 1/2 Teaspoon of Salt
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Beaten Egg
  • 1/2 Cup of Chocolate Chips

Directions:

  1. Measure the oatmeal into a a medium-sized bowl.
  2. Melt the butter and pour it over the oatmeal. Stir.
  3. In a small bowl, combine the sugar, baking powder, flour, and salt. Mix well.
  4. Add the sugar mixture to the oatmeal mix and blend.
  5. Mix in the vanilla and egg.
  6. Add the chocolate chips and stir the mixture.
  7. Line cookie sheets with foil and grease lightly.
  8. Drop the cookie dough by rounded teaspoons. Don’t crowd the cookies together as they spread.
  9. Bake at 350 degrees F for 12 minutes.

Thoughts After Baking:

These were good but very buttery and greasy. They also cooked fast so watch out, or else you might burn them. But otherwise, very good.

For more Hannah Swensen recipes, go to Vanilla Crackle

For more recipes from Plum Pudding Murder, go to Christmas Cheese Rounds

For more cookie recipe, go to Basic Shortbread

For more dessert, go to Baked Apple Slices

Slow-Cooker Bread

This comes from my sister blog, JaneAustenRunsMyLife.wordpress.com

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more pinterest recipes, go to Healthy Pumpkin Pie Smoothie

For more bread recipes, go to Caraway Rye Bread

For more slow cooker recipes, go to Crock-Pot Potato & Kielbasa Chowder

Basic Shortbread

This comes from my sister blog JaneAustenRunsMyLife.wordpress.comI just reblogged it from her.

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking shet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie recipes, go to Fresh Mint Chocolate Chip Cookies

For more dessert, go to Baked Apple Slices

Baked Apple Slices

I have always wanted to make baked apples, but didn’t have everything. And then I saw this recipe online and thought it would be perfect to make. It comes from LEAHHS on Allrecipes.com 

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 Thoughts After Cooking:

Delicious! Great to eat as a side or use as a topping!

For more from Allrecipes.com, go to Sour Cream Lemon Pie

For more apples, go to My Number One Comfort Food

For more dessert, go to Flag Cake

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

Irish Blueberry Scones

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. I needed a recipe and I love scones, so when I found this recipe on pinterest, I had to make it.

This recipe comes from Kathy Strahs of  Sunny Days, Good Food: Living the Tasty Life in California, who was inspired by her Irish friend Una O’Connor

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Reading:

I loved these! They were absolutely wonderful and great breakfast, snack, or dessert!

For more Saint Patrick’s Day posts, go to Irish Apple Cake with Custard Sauce

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more holiday posts, go to Pão de Queijo

For more Pinterest recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more blueberry recipes, go to Blueberry Spinach Smoothie

 

Chocolate Whoppers

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the thirteenth book, The Cat Who Moved a Mountain, just follow this link.

Ingredients:

  • 2  1/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 3/4 a cup of sugar
  • 3/4 a cup of brown sugar, packed
  • 1/2 a cup of shortening
  • 1/2 a cup of butter or margarine
  • 1.5 teaspoons of vanilla extract
  • 2 eggs
  • 4 squares of utnsweentened baking chocolate, melted and cooked
  • 1 10-oz package of semi-sweet chocolate chunks
  • 1.5 cups of walnuts

Directions:

  1. Preheat the oven to 375°.
  2. Sift flour, baking powder, and salt together and put aside.
  3. Beat sugars, shortening, and butter or margarine until light and fluffy with an electric mixer.
  4. Add vanilla extract and eggs, beating after each egg.
  5. Add unsweetened baking chocolate and the dry ingredients to the sugar mixture and mix well.
  6. Fold in chocolate chunks and walnuts, mixing by hand.
  7. Drop by 1/4 cupfuls onto ungreased cookie sheets.
  8. Bake 12-14 minutes

Thoughts After Baking:

It was delicious and a great combination.

For more from The Cat Who…Cookbook, go to Festive Pink Lemonade

For more Chocolate Chip Cookie variations, go to Rice Krispies Cookies

For more cookie recipes, go to Sugar Puffs

For more desserts, go to French Strawberries

Sugar Puffs

Thoughts Before Cooking:

I had a friend who loved this cookie recipe so much, that I made them for her birthday two years in a row.

This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie CookbookSugar. Yep another recipe from that fantastic cookbook.

Ingredients:

  • 1/2 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 1/2 Teaspoon Salt (Extra-Fine Preferred)
  • 1.5 Teaspoons of Vanilla Extract
  • 1/2 Cup of Cornstarch
  • 1 Cup of Unbleached All-Purpose Flour

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, cream together sugar, butter, salt, and vanilla.
  4. Add the cornstarch and flour, stirring to make a cohesive dough.
  5. Drop the dough by tablespoonful onto the prepared baking sheets.
  6. Bake the cookies for 25 mins (I recommend 30) or until they are lightly golden brown.
  7. Remove from oven and let cool for 5 minutes, then transfer to cookie rack to cool.

Thoughts After Baking:

These were delicious. I recommend them.

For more King Arthur Cookie Cookbook recipes, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to Chocolate Crinkles

For more sugar cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more dessert recipes, go to French Strawberries

Fries Quatro Queso Dos Fritos

Thoughts Before Cooking:

So who here loves the show Psych?

I love this show. I love the mystery, comedy, parody, and looking at all the yummy food they eat.

One particular thing they mention on the show that has gained a lot of buzz was Fries Quatro Queso Dos Fritos.

This is from season three, episode fourteen Truer Lies. After it aired it caused quite a stir as it sounded so good people wanted to try it for themselves.

Unfortunately, there is no recipe for it.

But that didn’t stop me and my friend. We wanted to make it and watch the Psych film, so we decided to try out the recipe from Binging with Babish. However, Babish doesn’t cover everything so Genius Kitchen and The Kitchn had to help me fill in the blanks. He also cubes his cheese, but I’ve discovered that shredded works out much better

Ingredients:

  • 3 Russet Potatoes
  • Olive Oil
  • Bacon
  • 2-3 Tablespoons of Butter
  • 3 Eggs
  • Salt
  • Pepper
  • Flour
  • 1.5 Cup of Shredded Cheddar Cheese
  • 1.5 Cup of Shredded Mozzarella Cheese
  • 1.5 Cup of Shredded Smoked Gouda
  • 1.5 Cup of Shredded Monterey Jack
  • Bread Crumbs
  • 1.5 Cup of Sour Cream
  • Ancho Chile Powder to taste

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Scrub the potatoes clean and remove any blemishes.
  3. Rub the potatoes with olive oil and use a fork to prick them with holes.
  4. Cook for 50-60 minutes, turning them over every 20 minutes. When potatoes are finished remove pan from oven. (Potatoes are done when the skins are dry and the insides feel completely soft when pierced.)
  5. We want as little moisture as possible, so as soon as you remove the potatoes slice them in half and let cool for 15-20 minutes.
  6. Turn the oven down to 400 degrees F.
  7. Place a sheet of parchment paper on a baking sheet and lay out a few strips of bacon.
  8. Bake the bacon for 15-20 minutes, or until crispy. Remove from oven, drain on paper towels, and set aside.
  9. Run them through a potato ricer. If you do not have a potato ricer, scoop the insides of the potatoes into a bowl, add 2-3 tablespoons of butter, and use a potato masher.
  10. Add an egg and sprinkle with salt. Mix together. If mixture is too soft to handle, add some flour to firm it up.
  11. Cover with plastic wrap and chill for 30 mins.
  12. Mix cheeses into one bowl.
  13. Lay out three bowls. In the first place one cup of flour, in the second two eggs, and in the third one cup of bread crumbs.
  14. Take the mashed potato mixture and firm into a ball. Fill it with the cheese mixture.
  15. Roll ball into flour, then eggs, and then bread crumbs.
  16. Repeat until all the potato mixture is used.
  17. Deep fry at 350 degrees F for 5-7 minutes.
  18. Sprinkle the Fries Quatro Queso Dos Fritos with salt.
  19. Scoop out the sour cream and place in a bowl.
  20. Add the chile powder and stir it in.
  21. Pour the chile powder and sour cream mixture on a plate.
  22. Chop bacon into small pieces and sprinkle on the chile powder and sour cream.
  23. Stack Fries Quatro Queso Dos Fritos on top of each other.
  24. Eat, dipping potatoes in the sour cream mixture.

Thoughts Before Cooking:

It was delicious!

The only thing I would change is, as I said earlier, doing shredded cheese over cubed. It makes sure you get the most out of it. Other wise I loved them!

For more potato recipes, go to Baked Potato Soup

For more recipes, go to Pão de Queijo

Pão de Queijo

1920sparty

Happy New Year!

I hope you all have a blessed year!

breakfast

So it is time for our tradition of New Year’s Day breakfast food recipe!

Thoughts Before Baking:

My friend Quinn loves to try out all kinds of new recipes whenever we get together. She is also a world traveler so I wasn’t surprised that she wanted to make a Brazilian dish. This recipe comes from Olivia’s Cuisine

Ingredients:

  • 4 cups tapioca flour (We couldn’t fine it so we used regular flour)
  • 1¼ cups milk
  • ½ cup water
  • 6 tablespoons oil
  • 1½ cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt

Directions:

  1. Preheat oven to 400F degrees with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well.
  4. With the mixer still on, add the eggs, one at a time.
  5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
  6. The dough is supposed to be soft and sticky. However, if you’re worried it’s too liquidy, add some more flour.
  7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  8. Place the balls on a baking sheet covered with parchment paper.
  9. Top with shredded cheese.
  10. Bake for 15-20 minutes or until they are golden and puffed.
  11. Serve them warm! 🙂

Thoughts After Baking:

These were really good. I wasn’t sure what to expect but they came out a cheesy and delicious biscuit.

For more breakfast recipes, go to Flæskeæggekage

For more New Year’s Day posts, go to Potato Chip Omelet

For more holiday posts, go to Festive Pink Lemonade

In other news, let’s have a quick year review.

So last year I published 109 posts!

Out of those 109 posts, I’ve reviewed 73 mysteries. Which you should definitely check out.

Abby Sinclair and Tess McCallum Series (1 book), Bess Crawford Mystery (1 book),  Carter House Girls (1 book), The Cats and Curios Mysteries (1 book), The Cat Who…(3 books), Eleanor Roosevelt Investigates (2 books), Emilie Adventures (2 books), Emma Frost Mysteries (3 books), Everybody’s a Suspect (2 books),Goldy Bear Culinary Mystery (1 book), Hannah Swensen Mysteries (2 books), Inspector Alan Grant Mysteries (1 book), Jane Jeffry (1 book), Kinsey Millhone Mysteries (1 book), Kovac and Liska Mysteries (1 book), Laurel McKay Mysteries (1 book), The Lightkeepers (2 books), Nancy Drew Files (1 book), Potluck Catering Club (1 book), Pride and Prejudice and Zombies (1 book), Psycho (1 book), Reed Ferguson Mystery (1 book), Sam the Cat Mystery (1 book), Sherlock Holmes Mystery (1 book), The Society of Steam (1 book), Southern Sewing Circle (1 book), Steven Wade Mystery (1 book), Stoney Ridge Seasons (1 book), Sunset Reads (2 books), Texas Dreams (1 book), and Up2u Adventures (1 book).

And the following stand alone mysteries: The Dashwood Sisters Tell All: A Modern Day Novel of Jane AustenThe Disappearance of Edwin DroodDracula (Graphic Novel), The Madwoman UpstairsThe Manchurian Candidate, Murder at Oklahoma, The OathWhistling in the DarkThe Undoing of Saint Silvanusand The Yellow Room

And the following non-fiction: Ghost of the Hardy Boys, The Girl in Alfred Hitchcock’s Shower, and High Road to the Stake: A Tale of Witchcraft

And the following short stories: The Murders in Rue MorgueThe Red Headed LeagueA Scandal in BohemiaThe Tell-Tale Heart, The Utterly Perfect Murder, and The Veldt

And the following Children’s books: Binky Brothers, Detectives, The Chocolate Chip Mystery, The Secret of the Three Teardrops, The Silver Deer and The Turquoise Trail Mystery

And the following little extras: Archie Andrews: A Real Foul BallBetty and Veronica: Stranger Than Fiction 11 Famous Murder Riddles, and Little Betty & Veronica: The Buried Treasure Mystery

With cooking I reviewed 36 different recipes:

Breakfast: FlæskeæggekageHerbed Eggs with Sour CreamPotato Chip Omelet, and Twin Sun Toast

Drinks: Blackberry Mint Infused WaterBlueberry Spinach Smoothie, Festive Pink Lemonade, London FogNature’s Own Cocktail, Power Smoothie, Strawberry MilkshakeTriple Green Protein Smoothie, and Yoda Soda

Salads: Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese and Spinach Pasta Salad

Entrees: Baked Potato SoupChicken Cashew WrapCrazy Cantina ChiliEggplant Tomato Bites, Ham and Cheese Monte CristosKielbasa Bowtie Pasta, Spanakopita Penne BakeToo Easy HotdishTwo-Cheese Roasted-Veggie Pasta

Desserts: Aunt Neal’s Old-Fashioned Tea CakesBlueberry Sour Cream Pie, Cherry-Pistachio Tea CakesChocolate Oat Crackles, French StrawberriesIrish Apple Cake with Custard Sauce, REESE’S PIECES Peanut Butter CookiesRice Krispies CookiesVanilla Crackle

Extras: CrostiniGreen Goddess Salad Dressing, and Healthy Caesar Salad Dressing.

This blog was viewed 6,251 times last year.

 

The busiest day of the year was June 3rd with 79 views and the post Eggplant Tomato Bites

The top five posts of this year were:

5) Apple Orchard Bars from Fudge Cupcake Murder by Joanne Fluke

4) Italian Flavor Fused Popcorn

3) Fudge Cupcake Murder by Joanne Fluke

2) Miss Polly Had a Dolly by Willow Rose

1) “The Tell-Tale Heart” from Ten Great Mysteries by Edgar Allen Poe

So what will the next year hold? You’ll just have to follow me to find out!

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Flæskeæggekage

Thoughts Before Cooking:

Willow Rose is Danish as am I. So I thought what better than to try out a recipe from The Cooking of Scandinavia from the Time-Life books food around the world series.

In Danish, Flæskeæggekage (FLES-keh-egeh-KAH-geh) means bacon and egg cake. I never heard of it or tasted it before, but thought why not try it out? It sounded good, after all who doesn’t like bacon and eggs?

Ingredients:

  • 1/2 lb of Bacon, preferably Danish
  • 6 Eggs, Lightly Beaten
  • 1 Tablespoon of Flour
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • 2 Tablespoons of Chives, finely cut

Directions:

  1. Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12 inch skillet.
  2. Do not let them get too crispy.
  3. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree F oven.
  4. Remove all but a tablespoon of the clear bacon fat from the skillet.
  5. In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them.
  6. Slowly beat in the milk.
  7. Warm the fat in the skillet over moderate heat and then pour in the egg mixture.
  8. Turn the heat down to low and without stirring let the eggs set into a firm custard. (This will take about ~20 minutes.)
  9. When finished, turn off the flame and arrange bacon slices and chives over the top of the finished cake.
  10. Serve directly from the pan; as a first course, brunch, or late-supper dish.

So this is what it looked like when the eggs were finished cooking:

And here is what they look like when finished:

Thoughts After Cooking:

So I thought it was fantastic.

I thought it was a tad salty, and the next time probably wouldn’t add any salt to it. Otherwise it was delicious and goes great when paired with a salad.

For more egg main dishes, go to Herbed Eggs with Sour Cream

For more Time Life recipes, go to Bulghur Salad

For more breakfast food recipes, go to Twin Sun Toast

For more recipes, go to REESE’S PIECES Peanut Butter Cookies

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from the cookbook, Christmas Cookies. I was given this years ago for Christmas but never made anything from it.

My new resolution for Spring Cleaning, is use my cookbooks or get rid of them. So I decided to make a cookie from this, even though Christmas is eight months away.

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more tea cakes, go to Cherry-Pistachio Tea Cakes

For more tea treats, go to Irish Apple Cake with Custard Sauce

For more cookie recipes, go to Rice Krispies Cookies

For more desserts, go to Vanilla Crackle