Tag Archives: Baking

Recipe ~ Oatmeal {& Coconut} Chocolate Chip Cookies

It has been bloody cold here the past few days. The Winter has been especially terrible this season, in general. But this week? Brrr. -43°C?

Ridiculous.

When it is this cold, I don’t even want to step out the door. Since I am now a stay-at-home Mom, I can stay inside if I so choose. I so chose! I had been craving chocolate chip cookies, but I did not like how the recipe that I used previously turned out. A friend of mine pinned the following on Pinterest & it caught my eye:

http://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/#comment-36310

I knew I had all of the ingredients, although I wasn’t sure if I had enough oatmeal. I did. I had quick oats, however. The recipe called for old-fashioned. Also, I only had milk chocolate chips & extra-virgin olive oil. I tend to use what I have on hand — more cost-effective that way, for sure! I also had less than half a bag of unsweetened coconut that I wanted to use up instead of throwing it out. So, I added coconut to the recipe! I love coconut. They turned out delicious! My husband immediately ate four large cookies after Supper ^_^

Ingredients:

2 1/2 cups old fashioned oats
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil or melted coconut oil (use a little more if dough seems too dry)
2 large eggs
4 teaspoons vanilla extract
2 cups semi-sweet chocolate chips or chocolate chunks + more if desired

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.

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The Little Human waiting patiently as the cookie dough comes together!

Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.

Those are some nice looking balls!

Those are some good-looking balls!

Bake for 10 -12 minutes or until set and golden. These are best right out of the oven, so eat up!

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Such a great mixture of chewy & crunchy!

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OMNOMNOM!

All words and images Copyright © 2014 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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Recipe ~ Homemade Chocolate Pudding!

Why, oh why, have I never made pudding before? I feel like I’ve been missing out on some secluded club full of deliciousness. Seriously. It is that good! There is so much crap in packaged pudding. I have some on hand {they were on sale the other day at Walmart, so we grabbed some for the husband’s lunches. We buy them once in a blue moon.} Let me list the ingredients.. & these are supposedly a “healthier” version!

Skim Milk from concentrate (water, concentrated skim milk), water, sugar, modified corn starch, high oleic sunflower oil, cocoa, hydrogenated palm oil, salt, sodium stearoyl-2-lactylate, artificial flavours & colours. Um.. that is a lot of unnecessary ingredients for something that is generally eaten as a snack or a dessert. Especially something that is so readily given to children.

I had a craving for homemade pudding. My grandmother used to make something similar that the grandchildren used to devour & she would even put it in-between layers of cake, but unfortunately she is no longer with us to ask, nor would she ever use a recipe. She kept her recipes in her memory! So what do I do? Go to my trusty allrecipes.com, that is what. Sure enough, I found a highly-rated recipe that sounded just like my Nanny’s pudding.

Ingredients:

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semi- or bittersweet chocolate, coarsely chopped (I used what I had on hand — 3/4 cup semi-sweet chocolate chips & 1/4 chopped semi-sweet bakers chocolate)
1 teaspoon pure vanilla extract

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Directions:

Combine the cornstarch, sugar and salt in a medium saucepan.

Slowly whisk in the milk, then more quickly once the cornstarch mixture is smoothly incorporated.

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Place over medium-low heat & whisk often, so lumps do not form. Do this for 10 minutes or so, before it begins to simmer. The mixture should begin to thicken.

Add in the chocolate & continue whisking for another 2 minutes, combining the liquid mixture with the chocolate.

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Remove from heat & stir in the vanilla.

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Pour into a large bowl, or small individual bowls.

Cover with plastic wrap, smoothing gently against the surface of the pudding.

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Refrigerate for 2 to 3 hours.

Note: I added a teaspoon of cocoa to my pudding. 

Ta-da! A more natural chocolate pudding that is super easy to make. I will never buy packaged pudding from a store again! PS. Isn’t the sprinkle dispenser that the Mister got me for Christmas the cutest thing EVER?!

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All words and images Copyright © 2014 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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Recipe ~ Cocoa Bottom Banana Pecan Bars

Since I’d rather eat dessert than a main course most days, here is a recipe I found in my KitchenAid Recipe Collection cookbook {which is a fantastic ring-bound book I recently purchased. I have gotten so many new recipes from this!} I had leftover pecans from the holidays, so I scoured the recipes & found these bad boys. I made them earlier today with the help of my toddler, who is my eternal taste tester/assistant. They are like a marble banana bread brownie. Delicious ooey gooey morsels of yum!

Ingredients:

1 cup sugar

1/2 cup (1 stick) butter, softened

5 ripe bananas, mashed

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

1/4 cup unsweetened cocoa powder

Directions:

Preheat your oven to 350 degrees and grease a 13×9 inch baking dish.

Beat the sugar and softened butter at medium speed until well blended and creamy. Add in your mashed bananas, egg and vanilla. Mix together until well blended.

In a medium bowl {or add it right into your stand mixer bowl, like I did} combine the flour, baking powder and baking soda and salt and add to banana mixture. Stir well.

Fold in your pecans.

Divide the batter in half and add cocoa to one half, stirring until well mixed.

Add the chocolate layer to the bottom of your baking dish.

Spread plain batter over the top carefully.

Swirl with knife to get the marbled effect {if desired}

Bake for 30 to 35 minutes or until edges are lightly browned and toothpick inserted in center comes out clean.

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Note: It is impossible to eat only one!

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All words and images Copyright © 2014 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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