Chewy Oatmeal Cookies

I have to say there is just something about an oatmeal cookie that warms the soul...maybe its how soft they are, or, the delicious cinnamon and oats. Maybe just maybe.. I made these today and I have to say oatmeal cookies are one of my favorites because you can do so much with them...they can be plain, have fruit, have chocolate chips, have nuts, they can even be iced... still trying to find a good hard oatmeal cookie to make and ice. On with the recipe. Today i experimented with peanut butter chocolate chips, YUM!

this recipe makes anywhere from 15-24 cookies.

1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 1/4 cup all purpose flour
3/4 cup rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon, or a little more if you prefer
1 cup chocolate chips

preheat oven to 375

Beat butter and sugars together until smooth. Add egg and vanilla, mix well. Next stir in flour, salt, baking powder, and cinnamon. Beat in the oats. Mix until the dough comes together...if crumbly add 1 tablespoon of milk at a time until dough forms. Mix in chocolate chips. Place in refrigerator for 30 - 45 minutes. Remove dough from fridge and roll into about 1 - 1 1/2 inch balls. Place on the baking sheet about 2 inches apart and lightly press down on the dough to flatten it. Bake for 9-11 minutes. Place on wire rack to cool.

Ultimate Lemon Cupcakes

If you like lemon then these are the ticket to a dreamy heaven of luscious lemon.

Cupcakes:

1 cup granulated sugar
Zest of 1 lemon
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
2 large eggs
1/3 cup sour cream
1/4 cup canola oil
1/2 tablespoon coconut rum
2/3 cup milk

preheat oven to 350

In a small bowl combine sugar and lemon zest. Reserve the juice of the lemon for frosting. Using the back of a spoon move the zest and sugar around the bowl applying pressure to break zest up into sugar and infuse flavor. Set aside. In another bowl mix the flour, baking powder, baking soda, and salt. Add the lemon sugar mixture and mix until well combined. Add the butter and mix on medium low for three minutes. Because of the small amount of butter the mixture will be a fine crumb texture. In a small mixing bowl, mix together eggs, sour cream, oil, and rum until smooth. Add egg mixture to the flour mixture and beat until just combined. Slowly add milk and mix on low speed until justw combined. It is okay if the batter is kind of liquidy. Fill cupcake liners or well greased cupcake pans 1/2 full of batter. Bake 12-14 minutes and test to see if the cupcakes are done. If toothpick comes out clean remove from oven and cool on wire rack. While cooling mix together frosting.

Lemon Buttercream Frosting:

1 stick of butter
1 teaspoon vanilla extract
2 3/4 cup powdered sugar
1-2 tablespoons lemon juice
1 tablespoon + 1 teaspoon milk

Blend all ingredients together. Frost cupcakes when cool.

Pumpkin Bars

If you like pumpkin pie, you will LOVE these. They are simple, delicious, and versatile.

Lets start with the crust, I used an oatmeal crust...but i'm sure you could just as easily use a graham cracker crust or even a regular crust for these. I encourage you to try the oatmeal crust though, it is really yummy.

Crust:

1 cup all purpose flour
1/2 cup brown sugar
1/2 cup quick cook oats
1/2 cup (1 stick) melted butter
g
mix all ingredients together and press into the bottom of a 13x9 pan. Bake at 350 for 15 minutes.

While the crust is baking get the filling put together.

Filling:

2 large eggs
1 - 15 oz can of pure pumpkin
3/4 cup light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
1 cup evaporated milk

In a large bowl whisk the eggs. Add the pumpkin, sugar, vanilla, spices, and salt, whisk to combine. Gradually stir in the milk. Pour the filling over baked crust and place in the oven for 30 - 35 minutes, until the filling is set in the center. Remove from oven and place on wire rack to cool.

Top with whipped cream, vanilla ice cream, you could even melt marshmallows on top and enjoy.  They are just as delicious plain!

steak rub, marinade, and a vinaigrette

Steak Rub

4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon paprika
1/2 tablespoon granulated garlic
1/2 tablespoon oregano
1/2 tablespoon crushed red pepper
1/2 tablespoon thyme

mix together, rub on steak, let sit 30 minutes to 1 hour. Can adjust seasonings to taste.

Marinade

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup worchestershire sauce
1/4 cup soy sauce
2 teaspoons dijon mustard
2 teaspoons garlic
salt and pepper to taste

mix together, pour over chicken, pork or steak. let sit in refrigerator for 45 minutes to 2 hours.

Vinaigrette 

1/3 cup + 1 tablespoon oil
1/3 cup + 1 tablespoon olive oil
6 tablespoons white wine vinegar
1 tablespoon water
2 teaspoons mustard
1 tablespoon + 2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

mix all ingredients well. can be kept in fridge for up to a month.

Things you may not know

Meats

• Baked meats are cooked uncovered
• Roasted meats are cooked covered and then uncovered
• meat temperatures are as follows...rare: 120-125, medium rare: 126-135, medium: 136-145, medium well: 146-155, well done: ewww. Poultry.... thigh: 160, breast: 175. Pork: 145.

Cooking Terminology & Basics

• aioli- garlic mayo- garlic is the base but a variety of items can be added as well
• al dente- "to the bite" this refers to the doneness of pasta, rice or vegetables. Firm but not hard, chewy but not crunchy.
• ancho chile- a dried pablano
• aromatic- a vegetable, herb or spice that imparts a strong flavor and aroma
• augratin- when a dish is topped with crumbs or cheese
• basmat rice- a long grain rice that has a nutty flavor. mainly used in asain or thai food.
• baste- to spoon, ladle, or brush butter, sauce or juice over an item
• bechamel sauce- a basic french white sauce consists of flour, fat (butter or oil), milk and seasonings.
• blanch- to cook quickly in hard boiling water then put immediately in ice water to stop cooking. it remains a bright, fresh color.
• blind bake- to prebake a crust
• braise- to brown an item in oil or butter then, finish by adding liquid, cover tightly and cook over a low heat
• cheese cloth- like a gauze, but, will not fall apart in liquids
• chipotle pepper- a dried & smokes jalapeno. sold dried in adobe sauce, very hot in sauce
• chioux- paste used for a puffed pastry
• chutney- a sweet or savory jam
• compote- fruit cooked until it reaches a syrupy consistency 
• compound butter- butter with spices, veggies, garlic, herbs or wine added
• cut in- when you use two fork or a pastry blender to incorporate butter, lard, or shortening into flour and/or cornmeal
• deglaze- after cooking an item there are bits left in the bottom of the pan. you make a sauce with this by adding a liquid and scraping/stirring with a wooden spoon
• emulsion- combining 2 items that do not combine easily like vinegar and oil for a vinaigrette
• fold- a over and under motion to make a light and fluffy mixture
• julienne- to cut an item into uniform strips referred to as match sticks
• leavening agent- an item that allows a dough or batter to rise
• marinade- to import flavor and tenderize (to an extent) meat by soaking in seasoned liquid
• parboil- to partially cook an item
• pastry blender- a 4-5 blade knife used in baking
• pectin- a thickener used in jellies and jams
• poach- to cook an item slowly in liquid
• reduce- to slowly cook down a liquid or sauce
• render- to cook over medium heat to make a product release its fats
• roux- a thickening agent used in gravies, sauces, stews, chowders, and gumbo. There are three types... white roux: made by cooking equal parts of fat and flour over medium heat for 3-5 minutes stirring constantly. Used in white sauces and gravy. Blonde roux: equal parts fat and flour cooked over medium heat for 5-7 minutes stirring constantly. Used in cheese sauces and cream soup. Brown roux: equal parts of fat and flour, cooked over medium heat until brown, stirring constantly. Used in gravies and gumbo.
• score- to cut a diamond shape in to an item
• sear- to brown meats over a very high heat to seal in juices
• simmer- to cook over hear with small gentle bubbles along the edge
• tomatillo- a green, round, paper skin covered fruit. Used in latin cooking...is not a tomato
• zest- the color of citrus removed by using a microplane or zester. Flavor comes from the oils in the skil. Do not zest the pith (the white part) it is bitter.

Stove top temperatures

• saute and sear items: high heat
• brown items: high heat

Herbs

• 1 teaspoon of dry herb= 1 tablespoon of fresh

Biscuits

Biscuits


3 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
2 tablespoons sugar
1 teaspoon baking soda
1/2 cup shortening
1/4 cup melted butter
1 cup buttermilk

preheat oven to 450

In a bowl combine dry items and cut in shortening. Add milk a little at a time until dough comes together. Place on a counter, dusted with flour, roll to 1/2-3/4 inch thick, cut 2 inches in size. Place on well greased pan. Place a small dent in the top of biscuit. brush with half of the melted butter. bake 14 minutes or until golden brown. brush with remaining butter. Remove from pan, serve warm.


Biscuits are so versatile. They can be eaten or topped with so many things. Butter and jelly, peanut butter, syrup, bacon and eggs, the list could go on but my favorite is sausage gravy. I love the way the fluffy biscuits soak up the gravy and absorb the flavors. It is beyond yummy.

Sausage Gravy


1 pound ground sausage
1/2 teaspoon salt
1 teaspoon hot sauce
3 tablespoons flour
2-2 1/2 cups half&half
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon Worcestershire
3 tablespoons butter

Brown sausage, crumbled, in a large skillet and drain well. add the butter and flour to the skillet on medium heat and make a blonde roux. slowly add half and half while stirring constantly. add seasonings and sausage, cook on low heat for five minutes, taste...adjust seasonings if necessary.

Been sick all week

Sorry for slacking, but getting back on track today. I've been pretty sick since Saturday. Just now starting to feel a little better, but not totally myself, i'll be spending some of today posting some of my favorite recipes that we make here at home (:

What's for dinner tonight??

Let me show you :)

Braised pork chops, stuffing, and spaghetti squash

You can do this dinner with any meat and cook your pork chops any way you want, but I braised my pork chops for 2 days. Then I cooked them on the griddle simple as that. The liquid they were braised in was apple cider vinager, water, pepper corns, sugar, salt and garlic. I didn't really measure just dumped it in. Simply mix and stick your pork chops in. Then refrigerate. You can leave them in there for as little as two hours if you wanna cook them same day. I cheated with the stuffing and used boxed, but I doctored it up with chopped celery and onion. The gravy is a mushroom and onion gravy, made from scratch. Then the veggie was spaghetti squash, if you haven't tried it you must! If you don't know what spaghetti squash is it is a squash that once cooked and scraped out of its skin it looks like spaghetti. Recipes for gravy and squash follow. 

Mushroom & Onion Gravy:

2 Tablespoons butter

2 tablespoons flour

1/4 of an onion, sliced

2 mushrooms, chopped

2 cups chicken broth

melt butter, saute onion and mushrooms slightly. add flour stir together for a minute. slowly pour in broth, bring to a boil stirring constantly until thickened.

Spaghetti Squash:

Preheat oven to 375. Cut squash in half, scrape out seeds. Coat the flesh in olive oils, sprinkle with salt, pepper, and italian seasoning. Place face down in a 13x9  pan, add water about 1/3 of the way up the pan. place in oven and bake 30-45 min. Remove from oven, let cool to touch and scrape out the flesh into a bowl. Drizzle with olive oil, add a pinch of salt and pepper to taste, stir and enjoy!

 skin post baking

 flesh post baking

 what it looks like as its scraped out

 finished product

this is why its called spaghetti squash!

Fruit Pie!

This is my take on the wonderfully delicious fruit pizza. I used a pie shell instead of a sugar cookie crust, yogurt filling instead of cream cheese, and fruits that enjoy most. The fruits can be changed up to your taste, kiwi, pineapple, cherries, peaches...anything your heart desires can be used!

Fruit Pie 

1 frozen pie shell (deep dish is best)


8 grapes, halved

6 strawberries cut up

3 oz blueberries (half of a container)

1 can mandarin oranges

1 lb vanilla yogurt

1/2 cup coconut

1/8 cup flour

1 tablespoon sugar

1 tsp cinnamon

1 heaping tablespoon apple jelly

Bake pie shell like package says, let cool 10 minutes. Get fruit rinsed, cut up and set aside. Mix yogurt, 


flour, coconut, sugar, and cinnamon. Pour the yogurt filling into pie crust and top with mixed fruit. Melt apple 


jelly and brush across the fruit. Cover and refrigerate until set. About an hour. Then enjoy! 

Introduction!

Let me start off by saying this blog is for me to share my passion of cooking and baking with you. I will take you through mine and my families successes and failures of new and old dishes as we try them out. Let me start off by giving you a little background of myself and my family. My name is Steffani, my husband, Roy, is in the Army and we currently reside in Georgia. We a have a 5 month old son, Blake, and two super energetic dogs, Molly and Snickers. My parents are disabled so they live with us. They are the ones who influenced my passion and pushed me to try new things, to take that next step, to not be afraid to fail, because cooking and baking are an art and if you fail you can always try again. It is all about trial and error in cooking and baking. Baking more of a science and cooking more of a thing that you can change up to your taste. Now both my parents were chefs so I was always around someone who had a passion and love for what they did. Like I said I believe they were my biggest influences. So join me on this journey of yummy food! Don't be afraid to try new things and if it doesn't turn out the first time try again. Ask me questions, if I don't know the answer I will find it for you, whether I turn to my parents or do research on my own. If you need recipes or meal ideas just ask :) And check out this page, its my parents foodie page :   The fun in being a foodie!!!