New Chocolate Chip Cookie

Try these cookies!  I think they are my new go-to recipe.  They were so so good.  And the difference?  using corn starch!  It's supposed to make it fluffier?  Anyways, try them.  You won't be disappointed.

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup bittersweet chocolate chips

Read more at http://sweetpeaskitchen.com/2012/06/cornstarch-chocolate-chip-cookies/#VM7oQEVfFESJO3ww.99

Wendy's Frosty Copycat + Peanut butter = Amazing.

• 1 cup (240 ml) milk
• 1/2 cup (35 g) unsweetened cocoa powder
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (35 g) nonfat dry milk
• 1 teaspoon vanilla extract
• 4 cups (960 ml) ice cubes

I used whole milk and I added a big scoop of homemade peanut butter.

Amazing Banana Bread

3 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking soda

2 1/2 cups sugar

3 mashed bananas

1 cup oil (or substitute applesauce)

3 eggs

1 1/2 tsp. vanilla

1 cup buttermilk

1 1/2 tsp. almond extract

1/2 cup butter

Bake 350 for 1 hour.

Glaze:

1/4 cup sugar

1/2 tsp. vanilla

1 Tbsp. butter

1/4 cup orange juice

1/2 tsp. almond extract

Boil 20 seconds to dissolve. Pour half over each hot loaf. Leave in pans for 15 minutes.

 

 

This is the original recipe.  I made it and only used 2 cups of sugar.  I used the applesauce.  It makes a lot.  So good.

Glazed Poppy Seed Bread

Make this please!  I did half oil half applesauce and only did 2 cups of sugar.  Only 2 cups I know :)

I couldn’t bring myself to buy butter extract after spying the list of unpronounceable ingredients so I subbed melted butter which is like, SO much healthier, but use whatever you prefer!

Ingredients

Bread:
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups granulated sugar
• 3 cups flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups milk
• 1 1/2 teaspoons pure almond extract
• 1 1/2 teaspoons butter extract or 1 tablespoon melted butter
• 1 1/2 teaspoons pure vanilla extract
• 3 tablespoons poppy seeds

 

Glaze:
• 1/4 cup orange juice
• 3/4 cup granulated sugar
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon pure almond extract
• 3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Directions

1. Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.
2. In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.
3. Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn’t overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.
4. While the bread is baking, combine the glaze and ingredients and mix well. Set aside.
5. Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Chicken Cordon Bleu

I really liked this although the sauce was a little too dijony for me.  I would half it or even omit it next time.  So easy and a crowd pleaser.  I also made mashed potatoes.

Note: fresh bread crumbs here make all the difference. I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor. Also, try to find really thick chicken breasts – it makes it easier to cut them in half lengthwise and still have a good-sized portion.

Ingredients

For the Cordon Bleu:
• 3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
• 12 slices deli ham
• 1 cup bread crumbs
• 2 tablespoons butter, melted
• 1/3 to 1/2 pound thinly sliced swiss cheese
For the Parmesan-Dijon Cream Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

Directions

1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
4. While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
5. Serve each chicken cordon bleu portion with warm sauce.

All Natural Muffins--Pumpkin & Berry & Zucchini

BERRY MUFFINS

• 1½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• ¼ cup oil (I used coconut oil)
• ¾ cup orange juice or apple juice
• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
• Muffin/Cupcake liners

I often don't have orange/apple juice in my fridge so I sub it with applesauce.  It turns out just fine.  And I've stopped using the liners because these muffins stick to the paper, I just grease my muffin pan instead.

PUMPKIN MUFFINS

• 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil (I used coconut oil)
• ½ cup honey
• ½ teaspoon vanilla
• 1 cup pumpkin puree
• ½ cup chopped tree nuts (optional)

I always double this recipe so I don't have half a can of pumpkin puree left.  These are our family fav.   When doubled this batch will make 2 dozen muffins.

ZUCCHINI MUFFINS

• 3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1 tablespoon cinnamon
• 1 ½ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs
• ¾ cup oil (I used coconut oil)
• ½ cup honey
• 1 teaspoon vanilla
• 3 cups grated zucchini
• 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)

All of the above--bake at 350* for 18-20 min.

Zucchini Skillet Lasagna

3 zucchini
1 onion
3 cloves garlic
5 roma tomatoes
1 can tomato sauce (optional)
1 Tbsp olive oil
fresh basil
1/2 container ricotta cheese
1/4 c. shredded mozzarella cheese
2 c. cooked noodles

These are all just guesstimates.  I just kind of add as I go.

Chop the onion and garlic.  Saute in olive oil til onions are soft (about 5 min).  Dice the tomatoes into tiny little squares (think pico de gallo small).  Add to pan.  Add tomato sauce if you want to make a larger batch.  I like to add it, then when the sauce is all done, I put about 1 cup into a pyrex to save for spaghetti another night.  bring the tomato mixture to a boil.  Simmer.  (this is where I would reserve the sauce).  Add ricotta cheese.  Add zucchini, cook until desired texture (I like my zucchini to have a little crunch).  Add mozzarella and cooked noodles.  Hope you like it as much as we do!