My sister reminded me I promised TWO recipes and only posted one. Whoops! Darn that life for getting in the way! Here is the top secret, surprisingly healthy (?!?!) Monster Cookie recipe from the Big Blue Bowl via Grandma B. :) AND they're gluten free!!
1/4 lb. butter, softened
1 cup brown sugar
1 cup sugar
3 eggs
1.5 cups peanut butter
Glob of karo syrup (just a blop)
2 t. baking soda
4.5 cups quick cooking oatmeal *
3/4 cup M&Ms
3/4 cup chocolate chips (I use bittersweet)
* You can use regular oats, but the cookies will be chunkier. :)
Mix together ingredients in the order listed. Bake at 350F for 8-10 minutes.
Happy baking!! (Did I mention how EASY this recipe is to make?!)
Peace,
hp
Thursday, June 30, 2011
Saturday, June 25, 2011
From the dessert file...
Okay galz! Are you ready? :) You've asked for the recipes so here are two of the most recent!
For those who have no clue as to what I'm talking about: My scrap workshops always include a homemade dessert of some kind. Of course, the level of complication for these sweet treats depends on how much time my kidlings give me to bake. Every once in a while I latch on to a recipe so simple to make and such a crowd pleaser I simply have to share. So, here ya go!
Recipe #1 - Kahlua Fudge Bites (yum, yum, and YUM!)
2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1.5 cups unsalted butter; more for the pan
1 cup unsweetened natural cocoa powder (not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (Kahlua) or 1.5 tso pure vanilla extract
For the glaze:
6 oz. bittersweet chocolate, finely chopped
6 Tbs. unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup
Position a rack in the middle of the oven and heat the oven to 325F. Lightly grease the bottom and sides of a 9x13 inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
In a medium bowl, melt the chocolate, butter, and corn syrup together (double boiler). Whisk the mixture smooth if necessary. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.
For those who have no clue as to what I'm talking about: My scrap workshops always include a homemade dessert of some kind. Of course, the level of complication for these sweet treats depends on how much time my kidlings give me to bake. Every once in a while I latch on to a recipe so simple to make and such a crowd pleaser I simply have to share. So, here ya go!
Recipe #1 - Kahlua Fudge Bites (yum, yum, and YUM!)
2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1.5 cups unsalted butter; more for the pan
1 cup unsweetened natural cocoa powder (not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (Kahlua) or 1.5 tso pure vanilla extract
For the glaze:
6 oz. bittersweet chocolate, finely chopped
6 Tbs. unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup
Position a rack in the middle of the oven and heat the oven to 325F. Lightly grease the bottom and sides of a 9x13 inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
In a medium bowl, melt the chocolate, butter, and corn syrup together (double boiler). Whisk the mixture smooth if necessary. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.
Saturday, June 11, 2011
Whatcha Doin'?
Besides sitting at my computer? :) I'm giving myself a Facebook and Pulse break for a bit to concentrate on organizing, minimizing, and prioritizing: organizing my mind, our family's schedule and this house; minimizing the clutter and things that seem to collect daily; prioritizing my mission to place God and family first. A couple of tools in my arsenal:
Karen Ehman is a regular contributer to Hearts at Home (moms, if you've never been, you should go at least once. What a rejuvanating experience!), writer, and all around funny mom. I've started this book THREE times!! Third time is a charm. It's such a great read. I actually developed a mission statement! Go figure....something so simple could help to focus my energies so much.
This next tool I've been looking forward to for years (literally!). Though I don't know her personally, Stacy Julian is one of my all time favorite people. She is fun and earnest and honest and creative and...well....she tells it like it is! Her two books have become treasured reads for those lucky enough to own them (both are out of print)! But...YAY!!! Photo Freedom has come back to Big Picture Classes. Unfortunately, the online class started just has our school year was ending so I've only just now started to dig in...but I'm giddy at the prospect!
Trips to the pool with my munchkins, de-cluttering the house, recording our memories...a great start to the summer!
peace,
hp
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