Creamy Tomato Soup

I've never really cared for tomato soup.

Oh, it was fine if mixed into another more substantial soup or chili, but alone? No thanks.

It was just so.......boring. And plain. And tomatoey. (yes, that is an official word.)

Well, that might have been because the only tomato soup I had eaten was from a can.

So recently when Corban asked if I would make grilled cheese and tomato soup for lunch sometime, I decided to try my best to oblige him. But it had to be homemade - my stipulation, not his.

This was the first recipe I found, and since it sounded really good and simple, it was an easy choice.

It starts with a quick saute of onions and garlic in butter and olive oil, followed by the addition of a can of whole peeled tomatoes and a few spices. A bit of vegetable broth adds some volume and flavor as well. After being pureed in the blender, the finishing touch is a bit of heavy cream, adding some depth of richness and texture.

Delicious by itself, but even better with a grilled cheese sandwich dipped in, this soup pleased the whole family.  You can't ask for much more than that.

And compared to that soup from a can? This blows that out of the water. No joke. This is the real deal.

Creamy Tomato Soup

1 Tablespoon olive oil
1 Tablespoon butter
1 small onion, diced finely
Kosher salt
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (28 oz) can whole peeled tomatoes in their juices
1 cup vegetable or chicken broth - or water
1/3 cup heavy cream
Pepper, to taste

1. In a medium saucepan over medium heat, heat butter and oil. Add onion and a big pinch of salt. Cook, stirring occasionally, until the onion is soft, but not browned. Add the garlic and red pepper flakes if desired and cook a couple of minutes more. 
2. Add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they're hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until tomatoes begin to fall apart. 
3. Remove the soup from heat and cool a few minutes. Puree the soup in a blender (or use an immersion blender if you have one) in a couple of batches until smooth,
4. Return to pan over low heat and stir in the cream. Add pepper and additional salt to taste. 

Source: Adapted slightly from Chowhound

Mexican Rice

Everyone needs a good, classic rice recipe to serve with any number of Mexican themed meals. This version has become a favorite with my family. While I am far from the master rice cooker, I love that this turns out well for me consistently.

It's flavorful without being overwhelming and makes a fantastic accompaniment to dishes like Spicy Pulled Pork, tacos, burritos, quesadillas, or pretty much any other similar meals. 

One of the things that makes it popular with my kids is that there aren't any extra chunks, like pieces of onions or tomato to pick out. Other versions that I've made that included salsa weren't received nearly as well as this one. Here we have the flavors of tomato and onion, but only the rice to eat. Win/win. 

Use it as a side dish. 

Stuff it with beans and meat into a tortilla. 

Make it the base for a burrito bowl. 

You can't go wrong. You could even toss a little fresh cilantro on top if that floats your boat. I bet that would be scrumptious. 

Mexican Rice

6 Tablespoons oil (I use expeller-pressed coconut oil)

2 cups uncooked rice (I use Jasmine or Basmati)

2 teaspoons garlic salt

1 teaspoon ground cumin

1 teaspoon onion powder

1 (8 oz) can tomato sauce

3-1/2 cups chicken or vegetable broth

Using a fine mesh sieve, rinse rice with cold water until the water runs clear. Set aside. 

In a large skillet with a lid, heat oil until hot. 

Pour in rice and stir around until slightly toasted and beginning to turn golden brown. Add garlic salt, cumin, onion powder, tomato sauce, and broth. 

Stir well and bring to a boil. Reduce heat, cover with lid, and cook for 15 minutes, or until all the liquid has absorbed. 

Source: adapted slightly from allrecipes

Mint Fudge Ice Cream with Brownie Pieces - SRC

St. Patrick's Day is right around the corner, which means it's the perfect time for mint/chocolate desserts. Well, any time is perfect for mint/chocolate desserts in my opinion, but that's just how I roll.

So when I saw this recipe on my assigned blog for the Secret Recipe Club, I knew it was the perfect choice. Well, that and because she said it was quite possibly the best thing she had ever made. That nearly requires a taste test, don't you think?

So my blog this month was Pale Yellow, where Tracy has some seriously awesome baked goods (and lots of other selections as well, but I was irresistibly drawn to the sweets, as usual).  Caramel Snickers Bars, Brown Butter Biscoff Rice Crispy Treats, and Chocolate Peanut Butter Whoopie Pies were a few of the delectable treats that caught my eye, but I just kept thinking about this ice cream.

And boy, am I glad I did.

Now here's the thing. You have to plan ahead to make this - the ice cream mixture has to chill before being churned, the brownies need to be baked, cut into chunks, and frozen, and the fudge sauce made and chilled before you can combine it all together. So give yourself a day to get all the components ready (or at the very least, start very early in the morning), and then complete the recipe the next day.

I've used mint extract lots of times, but this recipe uses real mint leaves, simmered right in the milk and cream to impart that real mint flavor. I was amazed at how delicious it was - the flavor is so authentic with no aftertastes. Sublime.
Combine that with fudgy brownie chunks and an incredible fudge sauce swirled through every bite - and you have a little bowl of heaven. Totally worth the time invested to make it. And the calories.

I was running short on eggs, so I didn't use Tracy's egg-based ice cream - I just used the normal vanilla I make except with the step of simmering the mint leaves added in. I also didn't use the fudge sauce that Tracy did, because it uses corn syrup, which I try to avoid. Instead I used this very simple sauce and thought it was fantastic.

This ice cream received RAVE reviews from every member of my family - and Grant, who often times would just as soon eat store bought ice cream as homemade, couldn't stop talking about how awesome it was. Then a friend who stopped by for dinner loved it so much that he declared that I should go into business selling it - that he would pay $30 a gallon for it. I call that a WIN!

Note: You will NOT use all the brownies that the recipe makes in the ice cream itself. You can easily cut the recipe in half if you don't want as much  left over and bake it in a 8 or 9" square pan. Or you could freeze the leftovers. OR you could make brownies from a box if you want. But these brownies are super delicious and definitely worth trying, just on their own. Crackly on top, dense, rich, and fudgy, you won't regret making them.  

Mint Fudge Ice Cream with Brownie Pieces
from Rebekah's Family, Food, and Fun

Ice cream: 
1 1/2 cups whole milk
1 cup sugar
3 cups heavy cream
1 bunch fresh mint
1 Tablespoon vanilla extract  

Fudge Sauce: 
1 cup sugar
1/3 cup cocoa powder
1/3 cup milk
1/4 cup (half stick) butter
1 tsp. vanilla extract 

Brownies: 
10 ounces dark chocolate, chopped (I used chocolate chips)
1 cup (2 sticks) unsalted butter
1 teaspoon instant coffee granules
1 1/2 cups sugar
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla
1 1/4 cups all purpose flour
1 teaspoon salt
2 Tablespoons cocoa powder


To make Ice cream: 

Combine milk, sugar, and cream in a saucepan. Add mint leaves and heat/steep on low, stirring occasionally, for 30-40 minutes. Do not let come to a boil. Remove from heat and pour through a fine sieve to remove the leaves. Stir in vanilla and pour mixture into a bowl to chill, preferably overnight.

To make Fudge Sauce:

Combine all ingredients except vanilla in a small saucepan and bring to a boil. Boil for 1 minute, then remove from heat. Stir in vanilla. Pour into a jar and refrigerate until cool. You won't need all of it for the ice cream - but you can always pour extra on individual servings if desired. It will last in the fridge for several weeks. Sauce will thicken up and can be made pourable by microwaving for 15-25 seconds.

To make Brownies:

Preheat oven to 350°F.
Grease a 13x9" pan with butter. Set aside.
Using a double boiler, or a bowl set over a pan of simmering water, melt the butter, chocolate, and coffee powder. Stir often. Once thoroughly melted, remove from heat. Stir in sugar and brown sugar and whisk to combine. In a small bowl, whisk eggs together until well beaten. Add to chocolate and sugar mixture along with the vanilla and stir well.
Switch to a rubber spatula and fold in the flour, salt, and cocoa powder. Stir just into combined.
Pour into greased pan and bake for 25-30 minutes, until a toothpick inserted comes out with a little bit of batter.
Cool completely.
Cut some of the brownies into small chunks, place on a wax paper lined dish, and freeze until ready to stir into the ice cream. You won't use all the brownies - probably only 1/4-1/3 of them. That's okay. The brownies are completely awesome on their own. :)

To put it all together: 
Churn ice cream according to your manufacturer's direction.
Fold in the brownie chunks until evenly distributed.
Spread about a third of the ice cream into a container, drizzle with fudge sauce, Repeat with the second and third layers. Freeze until firm.

Source: adapted from Pale Yellow

An InLinkz Link-up

English Royalty Chocolate Chip Scones

First day of March and we're surrounded by snow and ice.

Church was cancelled due to hazardous driving conditions, and the children spend the morning doing one of two things: the older three were sledding on the ice-covered snow in our yard, while the little two were "swimming" in my bathtub. Ha!

We were supposed to have a fellowship meal after church today, with the theme being "Breakfast/Brunch". I was planning on trying a new scone recipe, one for which my sister Anna has received many rave reviews and frequent requests from her friends.

Well, since I had been thinking about these scones all week and quite anxious to try them, I decided a trial run must be necessary. After all, I might need a little practice to get them perfect before next week. (Read: I'll use any excuse I can think of to make scones.)

While most scones use cream or milk as the liquid binder, these scones are particularly unique with the use of orange juice instead. I'm sure fresh squeezed OJ would be absolutely fabulous, but I just used regular and they were still wonderful. You could even use a little orange zest for an extra burst of flavor if you wanted.

We absolutely adored these scones. Sweet, tender, almost melt-in-your mouth texture. Nothing like the dry, crumbly kind you often get with purchased scones. The hint of orange was delightful with the little chunks of chocolate scattered throughout each bite.

While oftentimes I make a glaze for scones, and I did contemplate making a simple one of powdered sugar and OJ for these, I ultimately decided to leave them plain (and save a few calories) and we didn't miss the glaze at all.

Note: I fully realize most people have no need for 24 scones. This recipe can be easily halved if you desire. However, you might be surprised at just how quickly these disappear. And you could always freeze the leftovers to pull out and warm for a quick breakfast treat. 

English Royalty Chocolate Chip Scones
from Rebekah's Family, Food, and Fun

Yield: 24 scones (recipe can easily be halved)

3 1/2 cups all purpose flour (I used half white whole wheat)
1/2 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 Tablespoons salted butter, chilled and cubed
1 cup semisweet chocolate chips, miniature chips, or chunks - or combination
1 1/2 cups orange juice

Preheat oven to 400°F. Line a baking sheet (or two) with parchment paper or silicone baking mats

In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Add butter and process until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a pastry blender or large fork to cut in the butter. I recommend using a large grater to grate the butter into the flour mixture , which makes cutting it in much faster and easier.)

Remove from food processor bowl and pour into a large mixing bowl. Stir in chocolate chips and mix in orange juice to form a dough.

Turn out the dough onto a floured surface. Divide into 3 sections and pat each one into a large circle about 1/2 inch thick. Cut each circle into 8 wedges and transfer onto the baking sheets.

Bake in preheated oven until golden brown, about 12-14 minutes. Move to wire racks to cool.


Source: Adapted from Allrecipes

Peppermint Mocha Cookies

Personal note first:

Our Christmas was lovely and we've been particularly blessed with good health this winter - for which I am exceedingly grateful.  I don't know how many of our friends have suffered through the flu. We do not get flu shots...but we do take lots of Vitamin D and C, try to eat healthy, get plenty of rest, and take probiotics.

My newest health kick is water kefir. I bought some grains from someone at our Azure Standard drop-off and have been brewing it ever since. We flavor it with fruit juice and call it homemade soda. :) The kids and I drink some every day and I'm convinced it's helping us stay healthy. What an inexpensive way to get probiotics!

Next step is milk kefir. I'm a little hesitant about it, since I've heard it's runnier and more tart than plain yogurt, which none of us like to begin with....but I guess you can make smoothies and not notice the taste too much. I'm still deliberating on that one.

So I'm a little late in posting....but I made these scrumptious cookies for an exchange before Christmas and just fell in love with them.

Featuring a soft and chewy texture, a slight coffee flavor accentuating the chocolate, and a sweet peppermint kick in each bite, this is a fabulous recipe for Christmas, Valentine's, or anytime you're craving a sweet treat.

Too bad they don't have probiotics too.....or I'd make them a lot more often! :)

Peppermint Mocha Cookies 
from Rebekah's Family, Food, and Fun
Yield: about 30 cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 Tablespoons instant coffee granules
2 teaspoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups peppermint baking chips, plus more for garnish if desired
1/2 cup chocolate chunks
1/2 cup semi-sweet chocolate chips for garnish, if desired

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicon sheets

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and egg yolk, and then the vanilla and peppermint extracts.

In a separate medium bowl, sift the flour, cocoa powder, instant coffee granules, cornstarch, baking soda, and salt together. The coffee may not go through the sifter - if so, just dump in with the flour.
With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the peppermint baking chips and chocolate chunks.

Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few peppermint baking chips and semi-sweet chocolate chips on top of each cookie ball for a garnish if desired.  Bake for 10-11 minutes, or until the edges of the cookies are set.
The centers may look underdone - but don't overbake! Transfer the baking sheets to wire racks and let the cookies cool for a few minutes, then remove the cookies to the wire rack to cool completely.

Store in an airtight container at room temperature. These cookies will stay chewy for at least 3 days after baking.

Source: adapted slightly from Tracey's Culinary Adventures 

Cappuccino Fudge

The countdown to Christmas is on for REAL at my house, y'all.

Every day I'm hearing kids saying things like "5 days and a wake-up!"

The pressure for last minute shopping is looming over my head. Primarily what we're lacking is the kids' gifts for each other. I had them draw names so they would only be buying something for one sibling, and so far, only the two little ones have their gifts bought.

 Because I bought them during our grocery trip. Ha.

I had every good intention of taking kids shopping yesterday, but the day just got too busy. I decided it would be the best evening to deliver goody trays to our neighbors, so I spending my spare hours of the day, aside from the five hours we spent at Corban's two basketball games, lunch, and some time with my parents, making treats like this fudge, Peanut Brittle, and Peanut Butter Pretzel Truffles (which, for the record, I ended up modifying significantly because the original dough just wasn't very good).  I already had a double batch of my favorites, Hint of Berry Bon Bons, in the fridge, which I made on Thursday.

Ok, so this fudge. Wowzer!

Now admittedly, I've never met a fudge I didn't like. I love the different flavors, add-ins, whatever.
So when I saw this version, a fairly traditional recipe flavored with coffee or espresso powder, I was just dying to try it.

It did not disappoint.

Like any cooked fudge (assuming its cooked properly), it has a dreamy, creamy, melt in your mouth texture. No grittiness, no stickiness, just pure, simple smoothness.

I used instant coffee granules, a little more than originally asked for, and I found the coffee flavor to be really complementary to the chocolate. Not too overpowering, but certainly present.

There is an interesting addition of cinnamon, which I find mostly interesting because I can't taste it. Maybe its adding some complexity to the fudge that I would miss if it wasn't there????
I dunno. Well anyways, I won't omit it, because it's not like it costs much to toss in there.

So if you're looking for a simple, yet definitely different version of fudge to make this year, I highly recommend this one. I'm going to have to use some serious restraint to make sure we have some leftover pieces to share with my family on Christmas!

Cappuccino Fudge
from Rebekah's Family, Food, and Fun

7 (oz) jar of marshmallow cream
1/2 cup sugar
2/3 cup heavy cream
4 Tbsp. unsalted butter
1 1/2 tsp. instant coffee or espresso powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 (12 oz) bag semi-sweet chocolate chips 

Line an 8" square pan with aluminum foil. Lightly grease the bottom with butter and set aside.
In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee granules, cinnamon, and salt. Bring to a rolling boil over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth.

Pour immediately into prepared pan. Cover and refrigerate for at least 4 hours. Place on cutting board and cut into 64 1-inch squares.

Source: Adapted slightly from Annie's Eats

Andes Mint Chocolate Cookies

It's Cookie Season! 

I'm sure you've seen more cookies than you know what to do with on Pinterest and everywhere else....but I figured I might as well contribute to the madness and post a couple of recent cookie recipes I've tried and had great success with. 

If you love chocolate and mint, these beauties will be an instant winner in your book. 

And if you don't love chocolate and mint, these might just make you a convert. 

I made these for a cookie exchange a couple of weeks ago and they were a smashing hit. With a soft, brownie-like cookie, a creamy chocolate mint frosting, and some festive sprinkles on top, they're hard to resist. 

My kids were quite unhappy with me for taking nearly the entire batch with me and would be delighted for me to make another round. Fortunately, since I found the Andes mints on sale, I bought enough for two batches, so another one may be appearing at our house soon. :) 

Marissa (9) is exceedingly interested in baking these days and thought it was great fun to help make these, especially the part with the mints and sprinkles. 

Note: Be sure to plan ahead, since the dough does require some chilling time. 

Andes Mint Chocolate Cookies

from Rebekah's Family, Food, and Fun

Yield: 3-4 dozen depending on how big you make them

3/4 cup butter (1 1/2 sticks)

1 1/2 cups packed brown sugar

2 Tablespoons water

1/2 teaspoon salt

2 cups semisweet chocolate chips

2 1/2 cups all-purpose flour

2 Tablespoons cocoa powder

1 1/4 teaspoons baking soda

2 eggs 

1 teaspoon vanilla extract

3 (4.5 oz) pages Andes mints

In a medium saucepan, combine butter, brown sugar, water, and salt and cook over medium heat, stirring occasionally, until butter melts. Remove from heat and add chocolate chips and stir until melted. Pour mixture in the bowl of an electric mixer and allow to cool 15 minutes.

Meanwhile, in a mixing bowl, whisk together flour, cocoa powder, baking soda. 

Using the paddle attachment on the mixer, blend in the eggs one at a time with the chocolate mixture. Add vanilla and stir gently. With the mixer set on low speed, slowly add the dry ingredients and mix just until combined. 

Cover and refrigerate dough for at least one hour. 

Preheat oven to 350°. Scoop dough out by rounded tablespoons and shape into balls. Place on baking sheets lined with parchment paper or silicon liners 2 inches apart. Bake for 7-9 minutes, or until edges are set and cookies are slightly crackled. Allow to cool for 1 minute (meanwhile, unwrap chocolates) then add 1 Andes mint to the top of each cookie. Allow to rest for a minute or so, then spread over the top the cookie gently with the back of a spoon or an offset spatula. 

Decorate with sprinkles if desired. 

Transfer to a cooling rack and allow chocolate to set. You can speed up that process by refrigerating the cookies for a few minutes if necessary. 

Store in an airtight container.

Source: adapted slightly from Allrecipes

Peanut Butter Frosted Brownies with Whipped Chocolate Ganache - SRC

Most people find a pan of brownies pretty irresistible, right?

How about if you cover the brownies with a layer of peanut butter topping?  Oh, don't stop there, let's add a layer of whipped ganache frosting!!

This pan of decadence got 2 big thumbs up from my crew of eaters. I never saw them eat their soup so fast, knowing this was waiting for dessert.

The recipe came from my Secret Recipe Club assignment for the month, It's Yummi, where Chef Becca uses her culinary expertise to create and share from-scratch, mainly healthy recipes. She has a wealth of amazing recipes, like Key Lime Cheesecake with Hazelnut Crust , Slow Cooker BBQ Baked Beans and one that Grant would cheer for  - Double Chocolate Raspberry Cheesecake Tart. 

(I need to ask for a tart pan for Christmas. Seriously, how have I baked for so long without one?)

All that to say, I thoroughly enjoyed browsing her blog and have found plenty of pin-worthy recipes to add to my list of things to try.

These brownies just sounded too good though. And they did not disappoint. I ended up halving her ganache layer ingredients - I mean, I LOVE ganache, but I figured we could cut the calories a little bit without sacrificing the flavor.

The peanut butter layer, which is just a package of peanut butter chips melted with some butter, hardened up more than I was expecting and I wondered if it would matter - turned out it added a nice texture variation and great flavor. Just don't expect it to be light and fluffy like a peanut butter buttercream frosting would be.

It still cuts fine with a sharp knife at room temperature, but I imagine if you chilled the brownies in the fridge, they would be harder to cut neatly.

These brownies were a huge hit and would be a great gift for that chocolate-peanut butter fan in your life.

Peanut Butter Frosted Brownies with Whipped Chocolate Ganache

from Rebekah's Family, Food, and Fun

Yield: 9"square pan of brownies

Brownie Layer:

5 oz (1 stick plus 2 Tbsp) salted butter, room temperature

3.5 oz. unsweetened baking chocolate

3.5 oz. semi-sweet baking chocolate

1 cup + 2 Tablespoons sugar

2 tsp. vanilla extract

3 large eggs

3 oz (2/3 cup) all purpose flour

1/2 tsp. baking powder

Peanut Butter Layer:

10 oz (1 bag) Reese's peanut butter chips

2 oz (1/2 stick) butter

Ganache Frosting:

5 ounces chocolate, finely chopped (I used mostly semi-sweet and some white chocolate)

4 ounces heavy cream

For the Brownies:

1. Preheat oven to 350°.
2. Line an 8 or 9" square baking pan with foil, extending up the sides by 2 inches. Spray with cooking spray.
3. Melt butter and chocolates in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next.
4. Continue to whisk until mixture is completely smooth and glossy. Add flour and baking powder and stir just until incorporated.
5. Pour batter into prepared pan and bake until a toothpick comes out with wet crumbs - about 20-25 minutes.
6. When the brownies have about 5 minutes left to bake, make the peanut butter filling.

For the Peanut Butter Layer:

1. Place the peanut butter chips and butter into a microwaveable glass bowl. Heat at medium power for 1 minute. Stir and continue to heat on medium power in 30 second intervals until the mixture is melted and glossy in appearance.
2. When the brownies come out of the oven, pour peanut butter mixture over the top of the warm brownies. Spread evenly over the top. Cool brownies completely.

For the Ganache: 

1. Put chocolate in a heatproof bowl.
2. In a medium saucepan, bring cream to a simmer (do not boil). Pour cream over chocolate. Let stand for 5 minutes, then whisk until smooth. Place in refrigerator until completely chilled, whisking occasionally.
3. After ganache has chilled, transfer to the bowl of a stand mixer and whip on high speed for 2-3 minutes, or until light and fluffy. Spread on top of brownies.

Source: adapted slightly from It's Yummi

An InLinkz Link-up

Amazing Chocolate Chip Cookies

Happy Day after Thanksgiving!!  Hope y'all had a lovely holiday filled with lots of laughter and delicious food!
In case you need an extra dessert to whip up for lingering family or friends.....or you want to get a head start on that Christmas baking....here's a cookie you don't want to miss.

Chocolate chip cookies.

Everyone seems to have their own favorite recipe.  There must be hundreds of variations on this "simple and ordinary" cookie.  It can be overwhelming to pick which one to try - everyone likes to claim that their version is "The Best".

Well, I guess y'all know that I completely avoid the "Best" label even when I might think it - because it's so subjective and very personal.

That being said, this version of chocolate chips cookies has rocked my world.

And what is so special about it?

It's the basic Tollhouse recipe....EXCEPT with one less stick of butter and one less egg.

Wait, what?

You can eliminate butter and an egg and still end up with an awesome, chewy, delicious cookie?

Yup. That's right.

When I heard the claim, I couldn't resist testing it out.

I made a double batch and took them to share with our church small group. Everyone wanted the recipe. One friend (who is an incredible baker and cook) texted me later that night and said that after I had left, her 8 year old son had asked her, "Mom, when are you going to learn to bake cookies like Ms. Rebekah?" LOL.

One thing to note - you MUST measure the flour appropriately, or they may end up too dry and crumbly. Here's how you do it.  Hopefully your flour is in a bin so this will be easier.

• Whisk the flour in the bin around gently to aerate it a little
• Scoop the flour with a spoon into your measuring cup.
• Level off with the flat side of a knife. 

 Bonus - the dough doesn't need to be refrigerated before baking, like many cookies.

Another HUGE bonus - you're saving money (and calories) by eliminating that butter and egg. 

Win/Win/Win. 

Amazing Chocolate Chip Cookies
from: Rebekah's Family, Food, and Fun

Yield: 30-32 cookies

1 stick unsalted butter (4 oz), room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup mini chocolate chips

Preheat oven to 350°.

In the bowl of an electric mixer, cream together butter, brown sugar, and sugar until smooth. Add egg and vanilla and mix well.

Add the flour, baking soda, and salt. Stir until combined. Add in chocolate chips and stir until incorporated.

Form the mixture into walnut-sized balls and place two inches apart on cookie sheets lined with parchment paper or silicon liners.

Bake for 9-11 minutes, or until lightly golden and crackled on top. Cool on cookie sheets for a couple of minutes, then remove to a wire rack to cool.


Source: adapted slightly (added more vanilla) from Good Cheap Eats

Apple Scones and another Birthday!

I originally posted this recipe in 2009, so it was long overdue for an updated photo.

These scones have made an appearance on our breakfast table many times and have even been the birthday breakfast request from Marissa several times. And for good reason.

They're so tender and flaky, even though they have less butter than most scone recipes. The grated apple adds a lovely flavor and texture to the scones. And to top it all off, the glaze made with apple juice, cinnamon, and powdered sugar gives that extra apple boost and sweetness that makes them almost a dessert.
Everybody in my house is happy with a plate of apple scones for breakfast!

Since today is Marissa's birthday, here's a little collage of her first 9 years of life.

Happy Birthday to our amazing 9 year old girl! These years are going by too fast!

And thanks for choosing such an awesome birthday breakfast! 

Apple Scones
From Rebekah's Family, Food, and Fun
Yield: 16-18 scones

2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup white sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 t. cinnamon
1/4 t. nutmeg
6 Tablespoons  butter, chilled
2 apples - peeled, cored and shredded (3 if they're small)
3/4 cup milk

Glaze
1 1/2 cups powdered sugar
Heavy dash of cinnamon
2-4 Tablespoons apple juice, or enough to achieve the consistency you desire.

Directions:

• Preheat oven to 425°F.
• Measure flours, sugar, baking powder, soda, salt, cinnamon, and nutmeg into a large bowl. Cut in butter or margarine until crumbly.Use a food processor if you have one - it simplifies the process immensely! Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into three 6-inch circles. Score each into 6 pie-shaped wedges. Alternatively, you can just pat into a rectangle and cut into 16 equal pieces. Place on greased baking sheet. 
• Bake for 15 minutes, or until browned and risen. 
• While they're baking, mix together the glaze ingredients. Drizzle or spread on scones while still warm.

Source: Adapted from Allrecipes

Blueberry Muffins and a Birthday for for my Baby

A friend told me once, "Blueberries are like God's natural candy". I couldn't agree more. I have a hard time thinking of a fruit I enjoy more than fresh blueberries, especially ones we picked.
The kids and I picked 5 gallons of blueberries from local farms this June. Only 3 of those gallons made it to the freezer. In just a few weeks, we managed to eat 2 entire gallons of fresh blueberries. And we could have eaten more.

But I was determined to hide them away in the freezer for use throughout the fall and winter. I'm exceptionally stingy with them and won't let the kids just nibble at them whenever they want.
Sigh. One of these years we're going to have our own blueberry plants and not have to ration them so much. 

So my *baby* Miranda just turned 3 last week. Take a look at her.

Oh, this girl. So expressive, so affectionate, strong-willed, compassionate, clever, talkative, friendly, and full of sass. "Just like her mama," Grant says. (about the sass part)

And ohhhhh, those eyelashes. Just look at the upper right photo. 

Yeah. I'm jealous too. 

She is a blessing to our family and many others and just a precious delight. When she's not screaming, of course. :) 

We can't imagine our lives without her!

"Faces of Miranda"

Miranda is one of my biggest blueberry lovers. She would eat bowls full every day if I let her. So when deliberating what to make for her birthday breakfast, it didn't take me long to decide on blueberry muffins. (I decided against her original suggestion of spaghetti, mean mom that I am.)
Just as predicted, she was delighted, as were the rest of the children.

You just can't go wrong with tender, slightly sweet muffins with those juicy berries.
I decreased the sugar from the original by half, and the muffins are still sweet enough.
Of course, you can half the recipe if you're not wanting 24 muffins. I just always would rather  have too many than too little, and nobody complains about a leftover muffin the next day. I'm sure that extras would freeze nicely, too.

Blueberry Muffins
from Rebekah's Family, Food, and Fun

Yield: 24 muffins

4 cups all purpose flour (can substitute white whole wheat)
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 cup oil (I use expeller pressed coconut oil)
1 cup milk, warmed in microwave
4 tsp. vanilla extract
2-3 cups fresh or frozen blueberries

Directions:

• Preheat oven to 375°. In a large bowl, mix flour, sugar, baking powder, and salt.
• In a separate bowl, beat the eggs and oil. Add the warm milk and vanilla extract.
• Pour wet ingredients into dry and stir just until combined. 
• If using fresh blueberries, wash and drain them, then stir into batter. If using frozen blueberries, place in a colander and run hot tap water over them for about 20 seconds. Drain berries well, then stir into batter. (This step really helps - if you don't do it, the berries will clump together  when stirred into the batter. Trust me, I know.)
• Use muffin liners or grease 24 muffin cups. Fill cups 3/4 full and bake for 15- 20 minutes, or until a toothpick comes out clean. If making mini-muffins, start checking at 10 minutes. 
• Cool in pan for a few minutes, then remove to a wire rack to finish cooling. 

Source: Adapted slightly from Tammy's Recipes (I reduced sugar and amount of blueberries)

Slow Cooker Italian Meatballs

October is one of our busiest months of the year, since three of the kiddos have birthdays. And things are just about to get even busier, since the youngest two are starting swim lessons next week and Corban is starting basketball in a couple of weeks.

But hey, with five children, life never seems to slow down.

That's why I rely on slow cooker meals at least once a week, sometimes two or three times.
Three cheers for slow cookers!!
I have three, actually. A 6-qt and a 7.5 or 8-qt (can't remember) are my primary ones, but I also have a little 1-qt. one for dips. It's so cute!

I actually made this recipe for a church fellowship meal a few months ago and barely even got to try it. It was one of the first dishes emptied. So last week, I decided it was high time for this meal to grace our table. It makes HUGE batch, so we had dinner from it twice, as well as lunch for a few people twice.

Grant loved these meatballs so much, he skipped dessert so he could have seconds of them instead.

The sausage gives such a nice flavor, and combining it with lean ground turkey keeps the calories down quite a bit. I used homemade breadcrumbs the first time, but this time I tossed some oats in the food processor and ground them up pretty fine.  Worked just as well.

I used homemade marinara sauce by simmering a couple of 28-ounce cans of crushed tomatoes with some garlic and herbs for awhile, but store-bought cans or jars of sauce work just fine and simplify the process a little.

We loved these meatballs over penne pasta, and I bet they'd be awesome as a meatball sub also. Annika had some leftover meatballs in a tortilla with some melted mozzarella cheese one day and said that was really good.

Any way you eat them, they're super delicious. And I'm sure they'd freeze really well.

Slow Cooker Italian Meatballs
from Rebekah's Family, Food, and Fun

1/2 cup milk
4 eggs
2 lbs ground turkey or beef
12 ounces bulk mild Italian sausage
1 1/4 cups breadcrumbs, Italian-seasoned if you prefer
1/4 cup shredded Parmesan cheese
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
6 cups marinara sauce (Two 24 oz jars) or homemade

Directions:

• In a large bowl, whisk together milk and eggs until combined. Add ground turkey, sausage, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder; mix with your hands until well combined. 
• Preheat oven to 350°F. Line two baking sheets with foil and lightly spray with non-stick spray. Using your hands or a medium cookie scoop (my preferred method), shape 1-2 inch meatballs. Place on prepared baking sheets. 
• Bake for 10 minutes, or until browned. Transfer to a 6-quart slow cooker.
• Top meatballs evenly with sauce. Cover and cook on low 4-5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160°F. 

Serve on top of pasta, on split hoagie rolls with melted cheese for meatball sub sandwiches, with mashed potatoes, or as an appetizer.


Source: Girl Versus Dough, originally adapted from Taste of Home

DIY Green Enchilada Sauce

Homemade green enchilada sauce is something I've thought about attempting for a long time.  I just cringe when I read the ingredients on any of the cans at the store......like this one found here:



Ick. 

No soybean oil, hydrolyzed vegetable protein, corn syrup solids, artificial colors, or yeast extract (aka MSG) needed here.

So this recipe I found at Mel's Kitchen Cafe was intriguing because it involves roasting poblano or anaheim peppers before cooking them in the sauce. I don't have a gas stove to roast them on, but I do have an oven, which works just as well.  It really couldn't be easier.

After the peppers are ready, it's just a few more simple ingredients to simmer together on the stove, and then a quick whir in the food processor if you want a smooth sauce (I did), or you can just leave it chunky.
Presto!  You're ready to make enchiladas or Mexican stewed pork or any other thing you make with green enchilada sauce.

It's a little spicy, so full of flavor, and completely free of weird ingredients that I don't want to feed my family. Win/Win.


DIY Green Enchilada Sauce
from Rebekah's Family, Food, and Fun

3-4 Anaheim or Poblano chile peppers OR 1 cup canned diced green chiles, rinsed and drained
2 Tbsp. oil
1/2 cup finely chopped onion
2 garlic cloves, finely minced
3 Tbsp. flour
1 1/2 cups low sodium chicken or vegetable broth
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. dried oregano
1/2 tsp. salt
1 medium jalapeno, finely diced (optional)

To roast peppers:

Preheat oven broiler to high. Wash and dry peppers and place on a foil-lined baking sheet. Broil about 6 inches below the top oven element for 3-5 minutes on each side, until charred and blackened.
Remove from oven and immediately fold the foil up over the peppers and fold shut. The steam will help the peppers to peel easily.  After about 15 minutes, open the foil. The peppers should be cool enough to handle and the skin will slide right off. Cut off the stem, scoop out the seeds and discard, and dice the peppers.

To make the sauce: 

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic; cook until the onions are softened, but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. Don't worry about clumps - just let the flour get golden and toasted.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients, including 1 cup of the diced peppers, and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.  The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. Process sauce in a blender or food processor if you prefer a smoother consistency.

Sauce will keep in the fridge for up to 2 weeks or can be frozen for up to a month or two if well sealed.

Source: Mel's Kitchen Cafe

• 
  

Chocolate Pumpkin Delight Cake - SRC

It's time for the explosion of pumpkin recipes again!  I couldn't be left out of the fun, especially since pumpkin baked goods are some of my very favorites. So when I saw this cake on the blog of my Secret Recipe Club assignment this month, it was a no-brainer.

Deb blogs over at Cooking on the Front Burner, and let me tell you, she takes some of the most beautiful food photos!  I just couldn't stop looking at everything and admiring how tempting everything looks.
Raspberry Peach Cobbler,  Strawberry Bruschetta, and Grilled Pork with Chile Lime Sauce were just a few of the options that caught my eye, but I just kept coming back to that cake. I mean, chocolate and pumpkin, with a caramel cream cheese frosting???? How could I resist that??

Now Deb's cake is absolutely fabulous with chopped nuts pressed into the sides and garnished with pecan halves on the top. But seeing as I'm the only person in my family who likes nuts with baked goods (boo), that was really out of the question.  Also, she made hers in 8" pans and had leftover batter - I just used 9" pans and used it all. I ended up modifying her recipe a little to increase the frosting so I would be sure to have enough and used less ganache inside the cake. I didn't want it to overpower the salted caramel frosting.

Oh, and I made my own caramel sauce - using this recipe. It's a fantastic sauce and very simple - and one batch of it makes exactly enough for the frosting.  (And if you happen to make a batch that ended up not cooking quite long enough to get that perfect color, you can always save it in the fridge and add it to your coffee. YUM.)

This cake is really big, so be sure you have a crowd to feed!  But it lasts well in the fridge for several days as well, so don't sweat it if you have leftovers.  They're just as delicious!

Chocolate Pumpkin Delight Cake
from Rebekah's Family, Food, and Fun

For the Cake:

2 1/4 sticks unsalted butter, softened
1 1/2 cups dark brown sugar, packed
1 1/2 cups sugar
5 large eggs
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 tsp. vanilla
2 1/2 cups all purpose flour
1 cup cocoa powder
1 Tbsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground nutmeg

For the Frosting

3 (8 oz) packages cream cheese, softened

1 stick unsalted butter, softened

8 oz. caramel sauce (homemade or store-bought)

5 cups powdered sugar, sifted

For the Ganache

4 oz dark chocolate bar 

4 oz (1/2 cup) heavy cream

Preheat oven to 350°. Lightly butter (3) 9" cake pans and line each with parchment paper. Set aside.

In a large bowl or mixer, beat the butter and sugars until light and fluffy.  Add the eggs one at a time and beat well after each addition.  

In a separate bowl, combine the buttermilk, pumpkin, and vanilla. In another bowl, sift the dry ingredients (flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg). Alternating adding the dry ingredients and the pumpkin mixture to the large mixing bowl, blending well after each addition. 

Divide the batter evenly between the prepared pans.  Bake until a toothpick comes out clean, about 25-30 minutes. Cool in pans 10 minutes, then remove and cool on racks.

To make the frosting, beat the cream cheese and butter together until smooth, then add the caramel sauce.  Mix well and add the powdered sugar a cup at a time and mix until fluffy.  

To make the ganache, chop the chocolate bar into small bits and place in a bowl.  Heat the cream  in a small saucepan until bubbles form around the edges, then remove from heat and pour over the chocolate.  Let sit for a few minutes, then stir until smooth. 

To assemble the cake, place one cake layer on a serving dish or cake stand (I prefer to put it on a small board so I can put it in the fridge easier). Place pieces of wax paper tucked around the cake to help with the mess factor.  Put about a cup of frosting on top of the cake and spread within a half inch of the edges.  Drizzle some ganache on top and spread thinly. 

Repeat layers until you get to the last one.  Spread frosting around the top and sides of the cake, smoothing as desired. Drizzle or spread the remaining ganache over the top and allow to drip down the sides.  Use an offset spatula to blend the edges in with the frosting if desired.

Remove wax paper from the bottom of the cake.  Store covered in the refrigerator. 

Source: Adapted slightly from Cooking on the Front Burner

An InLinkz Link-up

Cream Biscuits

I've tried my hand at all sorts of biscuits over the years.  Ones with just butter, ones with buttermilk, even ones with sour cream.  And don't get me wrong; Carb-a-holic that I am, I like all biscuits pretty darn well.  (Confession: when I was 16-18, I spent my summers working at McDonalds. I would rarely eat the food - mainly because I didn't want to spend the money - but I loved their biscuits. I would crave them. When I was working the breakfast shift and we would have leftover biscuits that were headed for the garbage, I'd sometimes grab a couple and stuff them in my purse for later.)  

When I came across these cream biscuits, I was won over in a heartbeat.  They're ridiculously easy, so fast to throw together, and practically melt in your mouth.  My kids could eat a whole pan of these without a second thought.  We love them with homemade sausage gravy, with jelly or apple butter, or just plain with a little dollop of butter.

I thought I'd mention them today because my sweet Annika is turning seven tomorrow (!!!) and these, with sausage gravy, is what she requested for her birthday breakfast. I'm making it today because tomorrow will be filled with cake decorating and party prep. That being said, I'm off to make my favorite middle child her breakfast.

Happy Birthday, Annika!! 

Notes: I usually make 1 1/2 times this recipe to feed my family.   

Cream Biscuits
adapted from Smitten Kitchen 
Yields 10-12 two inch biscuits

2 cups all purpose flour, plus more for dusting the surface
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar (optional; I use it)
1 1/2 cups heavy cream (I have used 1 cup cream, 1/2 cup whole milk successfully)
3 Tbsp. melted butter  (optional; I don't use it)

Preheat oven to 425°F.
Line a baking sheet with parchment paper or a silicone baking sheet.
Sift 2 cups flour, baking powder, salt, and sugar (if using) into a large bowl.  Fold in 1 1/2 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
Turn dough onto a floured surface, mound it into a ball, and use your hands to press it to a thickness of about 3/4". Cut into rounds with biscuit cutters.  I like to use the miniature ones for the kids.
Gather the dough scraps and continue to make rounds. If desired, dip the top of each round in melted butter and arrange on the baking sheet.  I find I prefer them without being dipped in butter, but it's up to you. 
Bake about 12-15 minutes, or until golden. Serve immediately.

Cream Cheese Banana Bread with Sweet Cinnamon Topping

I'm a sucker for banana bread recipes. I couldn't even tell you how many variations I've tried. 
Kind of drives Grant crazy. Pick a recipe and stick with it, he thinks. 

So when he tasted this one several months ago, he said, 
"This is it. If I ever ask you to make banana bread, THIS IS THE ONE I WANT. Not any others."

I think he made that pretty clear. :) 
And I can't say that I blame him.

It's lightly spiced, wonderfully moist and tender, and the crumb topping adds that extra delightful, sweet crunch. I love having the cream cheese in there - I feel like it makes the bread extra rich and flavorful without being over powering. And with two loaves, you can freeze one for later or share with a friend or neighbor. 

And for the record, I haven't make any other banana breads since then.  But I've made this one at least four times. It's a huge hit with the family every time. 

Cream Cheese Banana Bread with Sweet Cinnamon Topping

Yield: 2 loaves

From: Rebekah's Family, Food, and Fun

12 tablespoons (1 1/2 sticks) butter, softened to room temperature
8 ounces cream cheese, light or regular, softened to room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas (about 4 large bananas)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping:
1 tablespoon butter
1 tablespoon flour
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon cinnamon

Preheat oven to 350°F. Grease 2 loaf pans (8 1/4" x 4 1/4") with cooking spray or butter and set aside.

In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.

In a small bowl, mash together the topping ingredients until combined and crumbly.

Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.

Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.

Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.

Source: Adapted slightly from Mel's Kitchen Cafe