Posts Tagged bake

Whoops Wednesdays

Whoops… Somehow I seriously missed Tasty Tidbit Tuesday. I guess the holidays are busier than I thought! But I didn’t 100% forget y’all; I am posting one last cookie before the Christmas festivity next Tuesday!

Many lovers of cookies have their favorite chocolate chip cookie recipe, and I am no exception. I love Nestle. The original Nestle. The too & goodness Nestle. So here it is, but be warned; room temperature eggs & butter is key. KEY.

Original Nestle Tollhouse Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs room temp
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (totally optional)

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Oodles of Cookies!

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Cookies. Something we all love during the holiday season. Everyone has their favorite flavor, mine is the 1979 Southern Living rolled sugar cookies.
Everything from snickerdoodles, to thumbprints, to iced sugar cookies to peppermint schnapps. The next three Tuesdays will be cookie crumbtastic recipes anyone can make.

What is your favorite holiday cookie recipe?

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Casserole el Campbell

I love this casserole. It’s been a few years of love. My mother has always made this, and I’ve made it myself for many years. It’s a staple in my repoitre. It makes easily 6 – 8 servings depending on what you add to it.

I’m not even a big fan of chili or cornbread by itself, but it’s one of my favorite things when combined. Here’s the recipe as I make it.

 

Chili Campbell Casserole

1 box Jiffy cornbread mix (egg + milk)

6 slices American cheese

1 can drained corn

1 can chili (I used wolf brand)

1 can drained and washed black beans

green onion chopped (topping)

sour cream (topping)

shredded cheese (topping)

 

Preheat to 400.

Mix chili, beans, and corn and layer on the bottom of a 9×9 or similar size. I used Reynold’s dual paper, half foil/half parchment paper to line the pans, it’s great.

Layer the american cheese on top of the chili mix. I added this because it made it so much easier to add the cornbread mixture without mixing up the cornbread & chili. Cover the chili as completely as possible.

Create cornbread as it’s on the box, egg & milk and mixed until thoroughly moistened. Spread evenly across and make sure it’s not too thick in the middle. Bake according to mix instructions. Let cool, and cut to serve. I like mine for the next day, so I let it cool to room temp then stored. It’s easy to cut and reheat.

Top with shredded cheese, sour cream, and chopped green onions. I even use fat free american cheese, 2% shredded, fat free sour cream & lean chili & it’s still delicious. I invite you do my favorite meal with your family!

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Momma said there’d be Days like this

Ever been excited to whip up a standard recipe or something new that looked easy enough but ended like this?

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No? Then you’re a better person than I. I suffered one of those setbacks this weekend because I didn’t double check the batch size. The one step I skipped killed my happy joy time.

So I get to ask the fun question:
What baking or cooking fails are your most noteworthy?

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Stealing recipes; it’s what I do!

I’ve never thought you had to have all your own homemade recipes to be creative or classy. Sometimes in life someone does something so well you can’t help but copy cat! I found said item on smitten kitchen’s blog. I had a friend celebrate their 25th last week & I was itching to create. So I begged them (truly) to let me make a dessert item for them. I lucked out & was given two classic ingredients: chocolate & peanut butter!
So I went to my trusty search engine & got to searching. Lo & behold too many delicacies popped up on my screen. A little drool may have dropped. But near the top two blogs stood out: one had gathered her favorite chocolate & peanut butter desserts (many came a close second) & another had a photo of this gorgeous layer cake playing peekaboo.

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Obviously, the cake won out.
I erred twice of importance.
1. When freezing said cake layers, do not stack even with wax paper & zippy bags. No matter what.
2. Do not lose track of sifted powdered sugar in the peanut butter cream cheese frosting, it looks tacky (legitimately).
Oh maybe one more almost error, stir the ganache constantly. It was a close save. Truly.

But hey, people devoured this cake like it was the air they breathed. That is a happy baker. 🙂
Chocolate Peanut Butter Ganache Celebration Cake

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

Read the rest of this entry »

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