1/2 cup butter
1 cup semisweet chocolate chips
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.
Add the brown sugar, eggs, and vanilla. Stir until well-combined.
Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips.
Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can't scoop out the cookie dough.
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
Scoop out heaping tablespoon-sized portions of dough and roll into balls. Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake!
Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).
(Source: https://www.melskitchencafe.com/brownie-cookies/)
Monday, March 30, 2020
Cold Buster Green Smoothie
2 cups spinach
1 cup orange juice
1/2 orange with peel
3 baby carrots
1 frozen banana
1/2 cup frozen pineapple
1/2 small apple
Place the juice, spinach and remaining ingredients in a blender. Blend until smooth and drink up!
(source: https://ohsweetbasil.com/fight-cold-cold-buster-green-smoothie/#recipe)
1 cup orange juice
1/2 orange with peel
3 baby carrots
1 frozen banana
1/2 cup frozen pineapple
1/2 small apple
Place the juice, spinach and remaining ingredients in a blender. Blend until smooth and drink up!
(source: https://ohsweetbasil.com/fight-cold-cold-buster-green-smoothie/#recipe)
Thursday, March 19, 2020
Chocolate Chip Oatmeal Cookies
1 cup butter unsalted, softened for 30 minutes on counter or microwave for a few seconds
1 cup brown sugar light or dark
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups chocolate chips
Preheat the oven to 375 degrees.
Cut butter into tablespoons and place into mixing bowl. Mix butter and sugars until smooth, using medium speed on mixer.
Add eggs, one at a time, and vanilla. Mix until smooth.
Add all dry ingredients, including chocolate chips to the bowl. Pulse the dry ingredients into the wet ingredients in mixing bowl.
Mix just until wet and dry ingredients are incorporated.
Scoop the cookies onto a sheet of parchment or lightly greased cookie sheet, 6-8 cookies per pan. With the palm of your hand, give each cookie a light press to flatten cookie a bit.
Bake at 375 degrees for 8 minutes or until cookies are light golden on top.
(source: https://abountifulkitchen.com/best-chocolate-chip-oatmeal-cookie-2/)
1 cup brown sugar light or dark
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups chocolate chips
Preheat the oven to 375 degrees.
Cut butter into tablespoons and place into mixing bowl. Mix butter and sugars until smooth, using medium speed on mixer.
Add eggs, one at a time, and vanilla. Mix until smooth.
Add all dry ingredients, including chocolate chips to the bowl. Pulse the dry ingredients into the wet ingredients in mixing bowl.
Mix just until wet and dry ingredients are incorporated.
Scoop the cookies onto a sheet of parchment or lightly greased cookie sheet, 6-8 cookies per pan. With the palm of your hand, give each cookie a light press to flatten cookie a bit.
Bake at 375 degrees for 8 minutes or until cookies are light golden on top.
(source: https://abountifulkitchen.com/best-chocolate-chip-oatmeal-cookie-2/)
Wednesday, March 18, 2020
Oatmeal Cookie Smoothie
1/4 cup old-fashioned oats
1 frozen banana
1 cup unsweetened almond milk
1–2 Tbsp. honey
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract, store-bought or homemade
1/4 tsp. ground ginger
pinch of nutmeg
pinch of salt
* 1 Tbls creamy peanut butter
Add oats to blender, and pulse until finely ground. Add remaining ingredients and pulse until blended and smooth. Serve immediately.
* my own addition - not in original recipe
(Source: https://www.gimmesomeoven.com/skinny-oatmeal-cookie-smoothie/#tasty-recipes-65307)
1 frozen banana
1 cup unsweetened almond milk
1–2 Tbsp. honey
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract, store-bought or homemade
1/4 tsp. ground ginger
pinch of nutmeg
pinch of salt
* 1 Tbls creamy peanut butter
Add oats to blender, and pulse until finely ground. Add remaining ingredients and pulse until blended and smooth. Serve immediately.
* my own addition - not in original recipe
(Source: https://www.gimmesomeoven.com/skinny-oatmeal-cookie-smoothie/#tasty-recipes-65307)
No Bake Healthy Granola Bites
2 cups quick oats
1 cup crispy rice cereal (like Rice Krispies)
1 cup creamy peanut butter
1 cup ground flaxseed
1 cup mini chocolate chips
2/3 cup honey or agave nectar
2 teaspoons pure vanilla extract
2 tablespoons coconut oil
Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large container or bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
(Source: https://www.melskitchencafe.com/no-bake-healthy-granola-bites/)
1 cup crispy rice cereal (like Rice Krispies)
1 cup creamy peanut butter
1 cup ground flaxseed
1 cup mini chocolate chips
2/3 cup honey or agave nectar
2 teaspoons pure vanilla extract
2 tablespoons coconut oil
Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large container or bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
(Source: https://www.melskitchencafe.com/no-bake-healthy-granola-bites/)
Liege Waffles
3/4 cup warm milk
2 teaspoons yeast
2 tablespoon sugar
2 large eggs
12 tablespoons melted butter
3 1/2 cups all purpose flour
1 teaspoon sea or kosher salt
2 teaspoons vanilla
8 oz Belgian Pearl Sugar
Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.
Add 2 eggs, melted butter and whisk together with fork.
Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.
Place in a warm place, covered for 30 minutes.
After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand.
Break dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.
Preheat waffle iron for 10 minutes before cooking dough.
Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, place dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. This will vary in time depending on heat level and waffle iron used. Watch carefully, sugar will burn if cooked at too high temperature.
Lay on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.
(Source: https://abountifulkitchen.com/leige-waffle-recipe/)
2 teaspoons yeast
2 tablespoon sugar
2 large eggs
12 tablespoons melted butter
3 1/2 cups all purpose flour
1 teaspoon sea or kosher salt
2 teaspoons vanilla
8 oz Belgian Pearl Sugar
Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.
Add 2 eggs, melted butter and whisk together with fork.
Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.
Place in a warm place, covered for 30 minutes.
After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand.
Break dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.
Preheat waffle iron for 10 minutes before cooking dough.
Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, place dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. This will vary in time depending on heat level and waffle iron used. Watch carefully, sugar will burn if cooked at too high temperature.
Lay on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.
(Source: https://abountifulkitchen.com/leige-waffle-recipe/)
Brown Butter Pecan Granola
1/2 cup butter
1/4 cup dark brown sugar
1/4 cup honey
2 teaspoons vanilla extract
1/2 cup pecans
2 cups old-fashioned rolled oats
1/2 cup unsweetened or sweetened coconut flakes
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse, kosher salt
1/2 cup sweetened dried cranberries
INSTRUCTIONS
Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper. Set aside.
Over medium heat, melt the butter in a stainless steel skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown. Remove from the heat and stir in the brown sugar, honey, and vanilla. Set aside.
In a food processor or high-powered blender, pulse the pecans until finely ground. The texture should be a coarse powder with maybe a few larger pieces here and there.
In a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour the brown butter syrup mixture over the top and stir to combine evenly.
Spread the granola into an even layer on the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes, until the granola smells fragrant and is a nicely toasted golden color. The granola will look wet as you stir and might even look a bit wet coming out of the oven. It will dry as it cools.
Let the granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).
(Source: https://www.melskitchencafe.com/brown-butter-pecan-granola/)
1/4 cup dark brown sugar
1/4 cup honey
2 teaspoons vanilla extract
1/2 cup pecans
2 cups old-fashioned rolled oats
1/2 cup unsweetened or sweetened coconut flakes
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse, kosher salt
1/2 cup sweetened dried cranberries
INSTRUCTIONS
Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper. Set aside.
Over medium heat, melt the butter in a stainless steel skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown. Remove from the heat and stir in the brown sugar, honey, and vanilla. Set aside.
In a food processor or high-powered blender, pulse the pecans until finely ground. The texture should be a coarse powder with maybe a few larger pieces here and there.
In a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour the brown butter syrup mixture over the top and stir to combine evenly.
Spread the granola into an even layer on the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes, until the granola smells fragrant and is a nicely toasted golden color. The granola will look wet as you stir and might even look a bit wet coming out of the oven. It will dry as it cools.
Let the granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).
(Source: https://www.melskitchencafe.com/brown-butter-pecan-granola/)
Fried Scones
Ingredients
1 cup hot water
1 tablespoon active dry yeast
1/3 cup oil
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour
1 egg, beaten
2 quarts oil, for frying
for serving: honey butter, syrup, honey, powdered sugar
Instructions
Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
Add egg to the yeast mixture and mix well. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency -. about 5 minutes
Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.
Frying Directions
Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into 1/4-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!
(Source: https://www.lecremedelacrumb.com/fried-scones-aka-utah-scones/)
1 cup hot water
1 tablespoon active dry yeast
1/3 cup oil
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour
1 egg, beaten
2 quarts oil, for frying
for serving: honey butter, syrup, honey, powdered sugar
Instructions
Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
Add egg to the yeast mixture and mix well. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency -. about 5 minutes
Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.
Frying Directions
Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into 1/4-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!
(Source: https://www.lecremedelacrumb.com/fried-scones-aka-utah-scones/)
Tried & True Chocolate Chip Cookies
Ingredients
1 cup 2 sticks unsalted butter, softened (straight out of fridge, microwave for 20 seconds)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs cold
2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
1 teaspoon baking soda
1 teaspoon salt I prefer coarse sea salt
2 cups or 1 12-oz. pkg. chocolate chips
Instructions
Preheat oven to 375° F.
Cut butter into pieces and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low). After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated. Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6-8 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
Bake at 375 for 10-12 minutes.
(Source: https://abountifulkitchen.com/school-starts-up-next-week-in-our/)
1 cup 2 sticks unsalted butter, softened (straight out of fridge, microwave for 20 seconds)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs cold
2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
1 teaspoon baking soda
1 teaspoon salt I prefer coarse sea salt
2 cups or 1 12-oz. pkg. chocolate chips
Instructions
Preheat oven to 375° F.
Cut butter into pieces and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low). After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated. Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6-8 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
Bake at 375 for 10-12 minutes.
(Source: https://abountifulkitchen.com/school-starts-up-next-week-in-our/)
World's Fudgiest Brownies
INGREDIENTS
1 cup 8oz unsalted butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups white sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon salt
1 cup all purpose flour
1 cup unsweetened cocoa powder
7 oz roughly chopped chocolate or large chocolate chips
INSTRUCTIONS
Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper; set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is JUST set to the touch.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
(Source: https://cafedelites.com/worlds-best-fudgiest-brownies/#wprm-recipe-container-48971)
1 cup 8oz unsalted butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups white sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon salt
1 cup all purpose flour
1 cup unsweetened cocoa powder
7 oz roughly chopped chocolate or large chocolate chips
INSTRUCTIONS
Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper; set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is JUST set to the touch.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
(Source: https://cafedelites.com/worlds-best-fudgiest-brownies/#wprm-recipe-container-48971)
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