Daddy's Oatmeal Chocolate Chip Cookies

I have made many-a-cookies in my 23 years.  Of course there has been a variety of textures, tastes, and turnouts... but never a point where I open the oven and think "What is happening in there?".  That is, until last night.  And after the observations from last night, I realize just how amazing my Daddy's cookie recipe actually is.  No questions asked, these cookies survived an on-fire oven (flames and all), both under- and over-cookage, and ridiculously terrible consistency.  Not only did they survive, but they were delicious and consumed quickly!  Hands-down, this is my favorite cookie recipe.  I recommend you try it and I wish you better luck than my last attempt!

Ingredients:
2 c. all-purpose flour
2 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
3/4 c. white sugar
2 eggs
1 t. vanilla extract
2 c. semi-sweet chocolate chips

Directions:
Sift together flour, oatmeal, baking powder, baking soda, and salt.  Set aside.  Beat butter and sugars until fluffy.  Beat in eggs and vanilla.  Stir the dry ingredients to the wet mixture, then stir in chocolate chips.  Drop by spoonful onto ungreased cookie sheets and bake for 8-10 minutes at 375 degrees.

Read More

Coconut Cupcakes

Some friends and I had a Monty Python party... which of course is an excellent reason to make coconut (non-migratory ones of course) cupcakes decorated with armless knights, monty python shields, and fake swords.  I happen to be allergic to coconut and didn't attempt to eat these, but based on the reviews of others, these are delicious!

Frosting (Test Kitchen):

2 T. heavy cream

1 t. coconut extract

1 t. vanilla extract

Pinch salt

2 sticks unsalted butter, softened

1/4 c. cream of coconut (I couldn't find, so I used coconut milk)

3 c. powdered sugar

Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the powdered sugar, and beat until smooth, 2 to 5 minutes.  Beat in the cream mixture.  Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 to 8 minutes.

Cupcakes (from thecupcakerecipes.com):

6 T. unsalted butter, softened
2 T. coconut cream (again, I used coconut milk instead)
1/2 c. white sugar
2 eggs
1/4 c. self-rising flour
1 t. baking powder
3 T. dried coconut
grated peel of 1 lime
2 T. milk


Preheat the oven to 350 degrees.  Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and baking powder into the mixture.  Fold in coconut and lime peel, then stir in the milk.  Bake in a lined muffin tin for about 17 minutes.

Read More

Carrot Ginger Soup

Mac's parents came to visit last weekend and brought with them an arsenal of garden produce.  I was eternally grateful, until I realized that there was no way the two of us could consume all the yummy vegetables before they went bad.  So, I've been creative this week attempting to use them up without getting sick of them.  Today's attempt was carrot ginger soup.  2 lbs of carrots and one onion later, we have soup in the freezer for 4 meals and still more carrots left over!

Recipe adapted from foodnetwork.com

Ingredients:

2 T. butter

1 medium onion, chopped

6 c. chicken broth (I used 1 qt. chicken broth + 1 c. water + 1 c. milk)

2 lbs. carrots, sliced (I eye-balled 4 cups)

2 T. grated fresh ginger (i just grated a whole ginger root, didn't measure)

1 c. cream (used an additional cup of milk)

salt & pepper

Directions:

Saute the butter and onion in a stock pot (or your beautiful Le Creuset dutch oven, if you have one!) until onion is limp over medium-high heat.  Add in liquids, carrots, and ginger.  Cover and bring to a boil, then reduce heat and simmer until carrots are tender (about 20 minutes).  Transfer, in batches to a blender and puree until smooth (only fill your blender half way, as hot liquids expand).  Return to the pot and bring to a boil, adding in remaining milk/cream.  Season with salt and pepper to taste.  

Read More

Chocolate Zucchini Bars

Courtesy of my wonderful mother-in-law, Kathy.

You might as well just call these brownies and then all those green-haters would never know they ate something good for them!!

Chocolate Zucchini Bars

Ingredients:

3/4 c. butter, softened

2 c. white sugar

2 eggs

3 T. unsweetened cocoa

2 1/4 c. flour (I use 1 c. white, the rest whole wheat)

1 t. baking soda

1 t. salt

2 c. shredded zucchini

1/4 - 1/2 c. milk if using fresh zucchini

Frosting:

4 T. unsweetened cocoa

6 T. strong brewed coffee

6 T. butter, softened

1 t. vanilla extract

2 1/2 - 3 c. powdered sugar

Directions:

Cream together butter and sugar, then beat in eggs.  Whisk together the cocoa, flour, soda, and salt.  Add to wet ingredients.  Fold in zucchini and then stir in milk.  Pour into a jelly roll pan (also works in a 9 x 13 baking dish), and bake for 10-12 minutes at 350 degrees.  

While baking, combine frosting ingredients and blend until smooth.  Frost when bars are still warm.

Read More