Persimmon Mousse
Persimmon Mousse
Nutella filled chocolate chip cookies…for next time when I have a stuffed cookie cravings
Swedish Meatballs - this is why I love IKEA
Bacon from Mission Beach Cafe, San Francisco
Baked pasta with sauteed onions and ground beef
Easy recipe
Ground beef, one package
Onion
Garlic
Fresh tomatoes
Penne pasta
Parmesan cheese
Mozzarella cheese
Seasoning (salt, pepper, etc)
- Saute one chopped onion until translucent
- Add chopped garlic (we used about half a glove)
- Add in ground beef (hmm…can’t remember how much my bf used but he used the entire package)
- Add in freshly crushed tomatoes (great stress relieve). We used about 12 tomatoes
- Simmer for about 10 minutes
- Add in seasonings (salt, pepper, crushed red peppers, oregano, dash of nutmeg…weird right, but so good)
- Add the sauce to cooked penne
- Distribute into a baking dish and add freshly grated cheese
- Bake for 5-7 minutes at 375
- Add cheese to the top and broil until golden brown
Banana flambe with vanilla bean ice cream, topped with whipped cream and cinnamon almonds
Oreo Stuffed Chocolate Chip Cookies (adapted)
2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup crushed oreos
1 bag reduced-fat Oreo Cookies (testing if it makes a difference)
- Preheat oven to 350 degrees F
- Beat butter and sugars until well combined.
- Add in eggs and vanilla until well combined
- In a separate bowl mix the flour, salt and baking soda.
- Slowly add to wet ingredients along with the chips and crushed oreos until just combined.
- Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.
- Take another scoop of dough and place on bottom of Oreo Cookie.
- Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
- Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
- Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
Chewy Chunky Blondies
Test driving some recipes. I have to make this since I love blondies. I am adapting the recipe to the following:
2 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1-1/2 cups (packed) light brown sugar
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup butterscotch chips or Heath Toffee Bits
1 cup coarsely chopped toasted walnuts
- Preheat the oven to 325 degrees F. Butter a 9” x 13” baking pan and put it on a baking sheet.
- Whisk together the flour, baking powder, baking soda, and salt (make sure all the lumps are out).
- In a large mixing bowl, beat the butter until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated.
- Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.
- Add the dry ingredients. Fold and combine just until they disappear into the batter.
- Using a rubber spatula, stir in the chips and nuts Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.
- Bake in the center rack for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.
- Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
- Cut into 32 bars, roughly 2-1/4” x 1-1/2”
The Eat Seasonably Calendar
from EatSeasonably.co.uk
Brown Butter Mash Potatoes
