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Showing posts from September, 2014

Tiramisu Treasure Cookies

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This one is a blast from the past!   I submitted these as my entry in 2007 to the Derryfest Cookie contest.   I was narrowly beat by a very common cookie, and when I realized how much 'politics' was involved in the judging, I stopped entering.   

I pouted about it for a while, and then I lost the recipe when my MasterCook program crashed.  The cookie came up in conversation today, and I put a call out on Facebook to see if anyone had saved a copy of the recipe, and my friend Lisa still had it!    The pictures aren't great, these were from a trial run and I went real light on the filling.       Thank you so much Lisa, I can't wait to make these again   :)




* Exported from MasterCook *

                        Tiramisu Treasure Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  butter -- softened
     1/2             c  powdered sugar
  1              large  egg -- beaten
     1/…

Quadruple Chocolate Soft Fudgy Pudding Cookies

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I have been craving chocolate for a week, but we had a sudden surge in temperatures that killed any desire I had to bake.   Finally, the temps today were nice and I assembled my ingredients to make these amazing looking cookies.   FOUR kinds of chocolate?  Oh yeah, I'm in.    I doubled the recipe, cookies disappear fast around here and 17 didn't seem like a lot.     I ended up using Hershey's Special Dark chips for the dark chocolate and I didn't chop them.    I used a cookie scoop to keep them all uniform, and I flattened them with the glass after I pulled them from the oven.

So deliciously, chocolatey good.  Both myself and my husband both think they'd be fantastic as an ice cream sandwich with some vanilla bean ice cream.    Thank you so much to Averie for satisfying my chocolate craving! 




* Exported from MasterCook *

              Quadruple Chocolate Soft Fudgy Pudding Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --…

One pot Pizza Pasta Bake

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Tim keeps craving pasta, I keep craving pizza and I ran across this recipe from Damn Delicious that was going to cover both of those cravings perfectly.     My husband doesn't eat breakfast and barely eats lunch, so I wanted to make sure that dinner was sufficiently hearty enough for him.    I used the entire package of Johnsonville Sweet Italian Sausage (19oz).   To account for the increased volume in the pan, I also added a second can of tomato sauce.   This led to increasing the spices, and I always toss in a pinch of brown sugar with any red sauce.    Life is too short to measure cheese, I just put a nice handful over the top.    After I took the dish out from underneath the broiler, I gave it a sprinkle of Penzey's Italian Herb Mix and on my own serving I used some crushed red pepper flakes.

This is easy, filling and my changes made for plenty of leftovers.   Damn Delicious is absolutely the right name for her blog and most definitely this dish.     Thank you so much Chun…

Chinese Orange Chicken

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At the moment, chicken seems to be the most affordable protein out there.   We've always eaten a lot of it, but now it can be as much as 2x a week.  Unfortunately, Jake's school has seemed to come to the same conclusion, and it's on the menu there 2 to 3x a week also.  I've got zillions of chicken recipes saved, and when I went looking for a fried Chinese style dish, this one popped right up. 

Few minor changes to the ingredients- dried onions for the fresh, fresh ginger for the dried.    My orange juice had been squeezed a while back and frozen in ice cube trays, and the zest was long gone, used in another dish.   I used Penzey's dried zest instead.

I made a critical error with this, trying to save myself time-  I dipped all the chicken in the egg, then added it to a resealable bag with the cornstarch and gave it a shake.    The problem was, as the chicken sat waiting it's turn in the hot oil, the pieces all clumped together and the egg seeped through.    I h…