Tag Archives: recipe

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 ~ 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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What’s Cookin’?

In the midst of a million and one things to do on my plate, I wanted something quick and simple for lunch. With not much in the fridge (tonight is grocery night), I went with an egg salad sandwich. Now, I rarely eat this. But there is something so comforting about a good egg salad. It reminds me of my grandmother and being young. I used to hate eggs but I loved her egg salad! I’ve toyed with many variations on the egg salad sandwich for years. It’s easy, we generally have the ingredients on hand and it’s tasty! I am not a fancy diner.. I prefer the simpler things in life! Much like my egg salad sandwich:

  • 3 Hard-boiled Eggs (makes enough for leftovers)
  • Shallots
  • Parsley flakes
  • Paprika
  • Salt & Pepper
  • Mayo
  • Old-Style Mustard
  • Bread

Simple ingredients

It is amazing how many people cannot cook a hard-boiled egg. You’d think it would be so simple! It’s not. I swear it took me forever to perfect. Here is what I do:

 

1. Put enough water in a pot to cover the eggs. Boil the eggs in a covered pot for a minute or two.

2. Take the pot off the heat and set aside, still covered.

3. Leave the eggs for 15 minutes. The boiling water will cook the eggs.

4. Dump out the warm water and cover the eggs with cold water. You can either leave the eggs sitting in the cold water, or keep the eggs under running, cold water.

5. Crack the eggs with a spoon or fork and then peel the eggs. Voilà! Works for me every time. None of that nasty gray/green outline around the yolk of the egg.

 

Pretty hard-boiled eggs!

 

Once the eggs are peeled, I mash them up with a fork in a bowl. Chop up some shallots and parsley (fresh or dried). Add some mayo – I used two tablespoons or so, more or less depending on how creamy you want it. Sprinkle in some paprika and salt and pepper to taste. Mix it all together.. it looks tasty, right?!

 

Oh, how I love Paprika!

 

Now, this is where my grandmother would probably differ and shake her head. I’m sure she would think I’m odd for adding this.. but I put some old-style mustard onto my bread. Just a little bit! You don’t want to overpower the taste buds (old-style can be so good, so good! But yet so horrible if the quantity is not right.) It gives just the right amount of kick. Some people add pickles, I add grainy mustard! I also use thick bread and toast it. I like that extra little crunch you get from the toast.

 

Omnomnom!

 

And to top it all off, you guys? I have a glass of Ginger Ale with my sandwich. Sounds odd, but it works! Something about the flavours meshing. And again, it could very well be the nostalgia of when I was younger and clinging to these tastes from my youth!

All words and images Copyright © 2012 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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Sunday Recipe – Deconstructed Chicken Pot Pie

de·con·struct (www.freedictionary.com)

tr.v. de·con·struct·ed, de·con·struct·ing, de·con·structs

1. To break down into components; dismantle.

 

I am no Martha Stewart, by any means. But I do love experimenting with recipes and adding my own twist to them. I used to cook all the time, then work became a priority and I found cooking to be more of a necessity, rather than an interest. You get tired after 8+ hours of work. I generally wanted to cook something quick and easy! I found that passion again once I became pregnant with the little human – especially now with the Pinterest craze. You can find pretty much anything on there! I have made quite a few recipes that were found on Pinterest, but of course I tweak them. I tweak everything!

 

Today I made something similar to this recipe: http://www.diabeticlivingonline.com/recipe/chicken/chicken-and-cornmeal-dumplings/. It has been rainy and dreary outside, so the BBQ wasn’t an option today. It felt like a comfort food kind of afternoon, so nothing says comfort cooking to me like the slow-cooker!

 

I call mine a deconstructed chicken pot pie, since there isn’t a “crust.” My recipe looks like this:

-1 potato

-1 celery stalk

-4 medium carrots

-1 can of corn

-1 sweet onion

-1 tablespoon corn starch

-2 cups of low-sodium chicken broth

-3 skinless, boneless chicken breasts

-1 package of Pillsbury Homestyle Biscuits

-Seasoning

 

1. Add potato, carrots, corn, celery and onion to the slow-cooker. I added coriander (would skip this for the next time), garlic powder, parsley flakes and salt and pepper. Top with chicken breasts and pour the chicken broth over the mixture.

2. Cover and cook on the high setting for 4-5 hours.

3. About halfway through, take out the chicken and chop it up. Add some corn starch to the broth (I used roughly 1 tablespoon – I usually just eye it. I find corn starch easier than flour, as I rarely have flour on hand. Dessert baker, I am not!) Mix the chopped chicken in with the vegetables and continue cooking.

4. Bake the Pillsbury biscuits towards the end, as you want them nice and warm. I just used the pre-made biscuits rather than making my own to save some time! They take 11-15 minutes or so and viola! Easy, easy.

5. Cut the biscuit in half and then scoop out the chicken filling and top with the biscuit.

 

Finished product!

 

It was pretty good. I would omit the coriander as it was a little too strong for the filling. Otherwise, it didn’t take too long to make (the beauty of a slow-cooker) and the hubby ate it all! That is generally a good sign when trying something new. The biscuits were decent on top, but if you prefer something with more of a crust taste or a heavier breading, I would choose a different biscuit or make your own dumplings.

 

Rate This Recipe: 6/10

 

All words and images Copyright © 2012 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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