Okay, I admit I didn't invent this recipe- I got it from the oatmeal canister. I just made a few minor adjustments. It's the cinnamon and chocolate chips together that makes this great!
1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 1/2 c whole wheat flour
1 t baking soda
1 t cinnamon
1/2 t salt (optional)
2 1/2 c Quaker Oats (quick or old fashioned, uncooked)
1 1/2 c chocolate chips
Heat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Wednesday, July 30, 2008
Monday, July 21, 2008
Magnolia's Raspberry Cream Cheese Breakfast Buns
I made these this past weekend at the Tingey family reunion- I thought they tasted dang good! Enjoy!
P.S. In case you've been wondering- Magnolia is a small bakery in New York City run by a woman named Allysa Torey. She must be a baking genius as all her recipes are pretty amazing!
P.S. In case you've been wondering- Magnolia is a small bakery in New York City run by a woman named Allysa Torey. She must be a baking genius as all her recipes are pretty amazing! Makes 9 buns (I used the smaller muffin tins and each batch will make 14-16 muffins.)
BUN:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
TOPPING:
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
Preheat oven to 350 degrees.
Grease and lightly flour 9 large muffin cups.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.
Grease and lightly flour 9 large muffin cups.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.
Sunday, July 6, 2008
Outrageous Chocolate Chip Cookies
This recipe come from the Amish Cookbook (although I got it from a mission companion). It combines three of my favorite things found in cookies: peanut butter, chocolate, and oatmeal. When I saw the recipe I knew I would love them and have now been loving them for about 4 years!!!
Yield: 4 dozen cookies
1 c sugar
2/3 c brown sugar
1 c margarine, softened
1 c peanut butter
1 tsp vanilla
2 eggs
2 c flour
1 c quick oats
2 tsp soda
½ tsp salt
1 (12 oz) pkg. chocolate chips
Heat oven to 350. Beat sugars, margarine, peanut butter, vanilla, and eggs until well blended. Add dry ingredients. Stir in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool 1 minute before removing from cookie sheet.
Yield: 4 dozen cookies
1 c sugar
2/3 c brown sugar
1 c margarine, softened
1 c peanut butter
1 tsp vanilla
2 eggs
2 c flour
1 c quick oats
2 tsp soda
½ tsp salt
1 (12 oz) pkg. chocolate chips
Heat oven to 350. Beat sugars, margarine, peanut butter, vanilla, and eggs until well blended. Add dry ingredients. Stir in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool 1 minute before removing from cookie sheet.
Tuesday, July 1, 2008
Chocolate Cake "A Al Francaise"
Some friends wanted this recipe so I am posting it here. My friend Elodie makes this and it is wonderful~ as is everything she bakes!
8 oz butter
6 eggs, separated
1 Tbls flour
1 c sugar
5 Tbls cocoa "perfect for baking" 100% cocoa powder
Preheat oven to 350 degrees. Line a 9" cake tin with wax paper. Melt the butter over a small flame. Beat the egg yolks and sugar. Fold in the chocolate, butter and flour. Beat the egg whites until frothy. Fold in softly the beaten egg whites.
Bake at 350 degrees for 40-50 minutes or until a wooden toothpick inserted at the center comes out clean.
8 oz butter
6 eggs, separated
1 Tbls flour
1 c sugar
5 Tbls cocoa "perfect for baking" 100% cocoa powder
Preheat oven to 350 degrees. Line a 9" cake tin with wax paper. Melt the butter over a small flame. Beat the egg yolks and sugar. Fold in the chocolate, butter and flour. Beat the egg whites until frothy. Fold in softly the beaten egg whites.
Bake at 350 degrees for 40-50 minutes or until a wooden toothpick inserted at the center comes out clean.
Gooey Apple Cake
This recipe has become on of my favorites because it's a perfect one when you want a Sunday dessert, but don't really have any ingredients to make something yummy. I've had to improvise on a few things and love it everytime. (ps-- it is also very similar to my mom’s apple cake that I put in the family cookbook, but is a little easier and serves a smaller crowd.)
8 T. butter, divided
1 ½ c. sugar, divided
1 egg
1 c. flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 large apples, cored and chopped (I've always only had one apple in my fridge whenever I want to make this and it's still good)
1 c. walnuts (I don't keep these on hand that often, so they get left out)
2 tsp. cornstarch
¼ c. evaporated milk (I think it tastes great with just plain milk)
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees. Coat a 9-in. square pan with cooking spray. Cream 5 T. of butter and 1 c. sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples, and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
Combine remaining 3 T. butter, ½ c. sugar, cornstarch, and evaporated milk in a saucepan. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake. Serve warm.
8 T. butter, divided
1 ½ c. sugar, divided
1 egg
1 c. flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 large apples, cored and chopped (I've always only had one apple in my fridge whenever I want to make this and it's still good)
1 c. walnuts (I don't keep these on hand that often, so they get left out)
2 tsp. cornstarch
¼ c. evaporated milk (I think it tastes great with just plain milk)
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees. Coat a 9-in. square pan with cooking spray. Cream 5 T. of butter and 1 c. sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples, and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
Combine remaining 3 T. butter, ½ c. sugar, cornstarch, and evaporated milk in a saucepan. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake. Serve warm.
Cheater Chicken and Pesto Rolls
I made these last night and they were really yummy... a definite recipe worthy of posting. I was scrambling for something for dinner and had everything except buttermilk biscuits, so I took the long approach and made some homemade buttermilk biscuits and everything combined was dang good!
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto (I went heavy on this)
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (I just used a frozen chicken breast and boiled it in a little lemon pepper and lawrys)
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara sauce
Alfredo Sauce
Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections (it's easier to do this with a piece of floss rather than a knife). Place slices on their sides into greased 10-inch round pan or cast iron skillet. Drizzle lightly with alfredo sauce and sprinkle with parmesan. Bake 375 deg. For 20-25min. Serve with warm marinara for dipping.
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto (I went heavy on this)
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (I just used a frozen chicken breast and boiled it in a little lemon pepper and lawrys)
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara sauce
Alfredo Sauce
Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections (it's easier to do this with a piece of floss rather than a knife). Place slices on their sides into greased 10-inch round pan or cast iron skillet. Drizzle lightly with alfredo sauce and sprinkle with parmesan. Bake 375 deg. For 20-25min. Serve with warm marinara for dipping.
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