tag:blogger.com,1999:blog-83343843243522253522024-03-18T15:28:45.856-04:00Secrets from the Cookie PrincessThis is where the magic happens. Find out how I make dozens upon dozens different cookie recipes with unique flavors, quick tricks, and careful planning.Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.comBlogger644125tag:blogger.com,1999:blog-8334384324352225352.post-86697761090541889252015-10-12T00:00:00.000-04:002015-10-12T20:26:01.920-04:00Crock Pot Brownies<br />
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Where do I begin with this one? Yes, I made amazing, fudgy brownies in my crock pot. They were super easy to make with a bunch of pantry staples and we practically inhaled them. Mostly topped with ice cream. to the point that I thought I might need to make another batch because there was barely anything left for me to use for pictures. And that wouldn't have been a bad thing. Except for the part where my pants would be snug. I don't know, snug pants might be worth it for how chocolatey and delicious these brownies turned out. I've been wanting to make a few more desserts in my crock pot lately, after making <a href="http://www.secretsfromthecookieprincess.com/2015/02/crock-pot-coffee-cake.html" target="_blank">coffee cake</a> and <a href="http://www.secretsfromthecookieprincess.com/2012/07/crock-pot-banana-bread.html" target="_blank">banana bread</a> in the past, so when I saw this recipe from my Se<a href="http://secret-recipe-club.blogspot.com/" target="_blank">cret Recipe Club</a> assignment, I knew my mind was made up.<br />
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<a name='more'></a><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">What's </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">?
Each Monday a group of bloggers post a recipe they've made from another
blogger's repertoire. Nobody knows who's featuring their blog until
that day and it's a fun chance to visit new blogs and try something
different. Visit some of the other bloggers in my group by checking out
the blog hop at the bottom of this post. To learn more about </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">, click </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">here</a><span style="background-color: white; line-height: 18.4799995422363px;">. Since I've been struggling to keep up with posting new recipes (will someone please tell me exactly where the time goes), I've decided that this month will be my last month posting for <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>. While I've loved posting with this amazing group of bloggers for four years (!), it's just not fair to the bloggers assigned to me that I haven't been able to keep up with new recipes to share. Hopefully life will calm to a reasonable speed and I'll be able to get back to a more regular schedule soon.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">In the meantime, I'm thrilled to take my final bow with <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secrets Recipe Club</a> by baking from my assigned blog, <a href="http://ohyoucook.blogspot.com/" target="_blank">Oh! You Cook!</a> by Dena. Dena is a librarian, blogger and author with a focus on delicious kosher foods. And <a href="http://www.amazon.com/Everything-Kosher-Slow-Cooker-Cookbook/dp/144054350X/ref=sr_1_3?ie=UTF8&qid=1340287023&sr=8-3&keywords=kosher+slow+cooker" target="_blank">her cookbook</a> is specifically dedicated to crock pot meals! So while I most certain was taken by her <a href="http://ohyoucook.blogspot.com/2013/11/snowball-brownie-squares.html" target="_blank">Snowball Brownie Squares</a>, <a href="http://ohyoucook.blogspot.com/2010/02/challah.html" target="_blank">Challah Bread</a>, and <a href="http://ohyoucook.blogspot.com/2012/02/chocolate-sour-cream-bundt-cake-crazy.html" target="_blank">Chocolate Sour Cream Bundt Cake</a>, I knew I wanted to try a crock pot recipe. So I narrowed it down to <a href="http://ohyoucook.blogspot.com/2015/02/slow-cooker-korean-beef-tacos.html" target="_blank">Slow Cooker Korean Beef Tacos</a> and these <a href="http://ohyoucook.blogspot.com/2013/01/slow-cooker-brownies.html" target="_blank">Slow Cooker Brownies</a>. In the end my sweet tooth won (though we may still have a fun twist on Taco Tuesday sometime soon), and I'm so glad I made these brownies. And I'll make them again. Maybe tonight. I omitted the nuts because I wanted the full on fudgyness, but these brownies are perfect for mix-ins. Nuts, candies, caramels (oooh, caramel swirl!)--anything would be perfect with these. Dave loved the firm edge and I loved the gooey center, which made for a little fighting since the "pan" was round, so technically, all the slices could have counted as edges and middle took up everything that didn't actually touch the sides of the crock pot stoneware. (We managed to figure it out without too much fighting.) So clean the chili out of your crock pot and whip up these amazing brownies. And visit <a href="http://ohyoucook.blogspot.com/" target="_blank">Dena's blog</a> for lots of delicious looking recipes and a more crock pot goodies!</span></span><br />
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<b><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Crock Pot Brownies</span></span></b><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Ingredients</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">3/4 cup flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 cup cocoa powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 teaspoon baking powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 teaspoon salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 cup butter</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 cup sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">2 eggs</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 teaspoon vanilla extract</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">3/4 cup semi-sweet chocolate chips</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">In a small bowl, whisk together flour, cocoa powder, baking powder and salt.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">In a medium microwave safe bowl, melt butter in microwave for 60 seconds at 50% power, then in 30 second increments at 50% power until completely melted. Whisk in sugar, then eggs and vanilla until combined.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Gradually stir flo<span style="font-size: x-small;"><i>u</i></span>r mixture into butter mixture until just combined.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Fold in chocolate chips.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Line the stoneware of a 4 quart crock pot with a large piece of aluminum foil, allowing the foil to come up the sides a few inches. Spray with cooking spray. Transfer batter into crock pot.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Cover and cook on low for 2-3 hours. When edges are dry and center is set, remove lid and cook on low for another 30 minutes. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Turn crock pot off and let cool for about an hour. Use foil to lift from the stoneware and cut into bars or pieces. Serve with ice cream if desired.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Makes 12 bars.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Happy Baking,</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">The Cookie Princess</span></span><br />
<a href="https://docs.google.com/document/d/1ARzI7xq1MiIl2goqVNXoDjbw9drG8EuEgeO3PunQUiw/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span></span></i></a>
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I love a good bread. Whether for the prefect sandwich or as an accompaniment for a delicious pasta dinner or some other amazing meal, there's something about a great piece of bread. I like it with a crunchy crust and soft center or a buttery, flaky texture throughout or a nice, chewy and perfectly fluffed piece, like this amazingly easy focaccia bread. This loaf is perfectly seasoned with salt and Italian herbs, and bakes up super quick after two easy rises. I didn't need a lot of ingredients or time to make this bread and I can't believe it took me so long to tackle this recipe. I've wanted to make focaccia for along time--it's one of my favorite indulgences to pick up from the bakery or our farm stand (which sells for a local baker), but I don't due it very often. That's why I have <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> to challenge me to try recipes on my list of must-makes!<br />
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<a name='more'></a><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">What's </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">?
Each Monday a group of bloggers post a recipe they've made from another
blogger's repertoire. Nobody knows who's featuring their blog until
that day and it's a fun chance to visit new blogs and try something
different. Visit some of the other bloggers in my group by checking out
the blog hop at the bottom of this post. To learn more about </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">, click </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">here</a><span style="background-color: white; line-height: 18.4799995422363px;">. This month I had the pleasure to bake from <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Culinary Adventures with Camilla</a>, which was particularly nice for me since <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Camilla</a> is our group B hostess and she does an amazing job. I loved having the opportunity to spend some time looking through her blog a little more thoughtfully. </span></span><br />
Camilla is an adventurous woman who has seemingly done it all and has
fun at the same time. As our Group B hostess and I look forward
to her emails every month because I know that means I'm about to embark
on a new adventure myself. Camilla has an amazing variety to her recipes
and really showcases food from all over the world--proof of her effort
to raise her boys with broad palate who are willing to try anything. As usual I struggled to narrow down my choices, but my short list included <a href="http://culinary-adventures-with-cam.blogspot.com/2014/11/homemade-peanut-butter-cups.html" target="_blank">Homemade Peanut Butter Cups</a>, <a href="http://culinary-adventures-with-cam.blogspot.com/2014/09/black-bean-coconut-brownies.html" target="_blank">Black Bean Coconut Brownies</a>, <a href="http://culinary-adventures-with-cam.blogspot.com/2015/04/chunky-monkey-scones-with-nutty-vanilla.html" target="_blank">Chunky Monkey Scones</a>, and <a href="http://culinary-adventures-with-cam.blogspot.com/2015/07/weekends-in-french-kitchen-pasta-with.html" target="_blank">Pasta with Tomato, Arugula and Mozzarella</a>. While I saw there was quite the selection of amazing cocktails and beverages, I steered clear since I'm still nursing and didn't want to tempt myself too much. I finally settled on her <a href="http://culinary-adventures-with-cam.blogspot.com/2013/12/super-duper-easy-salted-focaccia.html" target="_blank">Super Duper Easy Salted Focaccia</a> and it was just as good--and easy--as I expected. My adjustments were to add some Italian herb seasoning (you could do fresh herbs, but all I had were dried) and to reduce the salt a little so the herbs would shine a bit more. I also used cane sugar since I didn't have granulated honey, and since I use instant yeast, there was no need to proof it. What I most love about making focaccia at home is that you can control the amount of oil in it. Sometimes a purchased loaf can seem like it is saturated in oil. I'm not sure if I used enough (to be honest, I didn't measure the amount I put on top--something I'll be sure to do next time), but it was still delicious without being overly oily. I'll definitely be making this bread again--we had it with stuffed peppers for dinner, and leftovers with pasta, but Dave is really looking forward to making a sandwich with it. Please visit <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Camilla's blog</a> and check out all the other amazing Group B recipes from today's reveal below!<br />
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<b>Italian Herb Focaccia Bread</b><br />
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Ingredients<br />
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5 cups flour, plus some for kneading<br />
1 Tablespoon instant yeast<br />
1 Tablespoon cane sugar<br />
1 Tablespoon Italian herb seasoning, plus more for sprinkling<br />
2 teaspoons sea salt, plus more for sprinkling<br />
1 cup water<br />
1/2 cup extra virgin olive oil, plus more for the pan and drizzling<br />
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In the bowl of a stand mixer fitted with the dough hook, whisk together flour, yeast, sugar, Italian herb seasoning and sea salt.<br />
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Turn the mixer on low and drizzle in the olive oil until a soft dough starts to form. Stir for 5-6 minutes, adding a little more olive oil (half teaspoon at a time) if the dough seems to dry, or a little bit of flour (a Tablespoon at a time) if the dough seems to sticky.<br />
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Coat the inside of a large bowl with olive oil and transfer dough to the bowl, turning to coat as you form it into a ball. Cover with a towel and let sit to rise about an hour, when it should be about double in size.<br />
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Drizzle some olive oil on a rimmed baking sheet (17 x 11 inch is a good size) and coat the bottom. Transfer dough to the pan and work to stretch the dough until it fits the pan, dimpling it with your fingers all over once stretched.<br />
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Cover and allow to rise again for another hour, when it should again double in size.<br />
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Before baking, drizzle with more olive oil and sprinkle with additional Italian herb seasoning and sea salt to taste.<br />
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Bake at 425 degrees F for 30-35 minutes or until golden brown and top and edges are set.<br />
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Remove from oven and cool completely before cutting and serving.<br />
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Makes 24 slices/pieces.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1LiZMJs9TRKA72A866itZipvuYT4WUKQ4iiMhYHRSx0Q/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a><br />
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<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script><!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com292tag:blogger.com,1999:blog-8334384324352225352.post-33028728567562376422015-08-10T00:00:00.000-04:002015-08-10T00:00:02.349-04:00Chocolate Applesauce Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkaFwfisIPeWWKtyDQI0FLqIW8UHfHmiY1gjsiAb4qEapETJRrTanBHAvI6OslmtIMx1bnH4dcftIkXCFZ5nrdZmIeAKPXdFy-PRwGuLdc7D8NJ7pJ0twsHYqU8i4K1LGKdWnAszc-Qs/s1600/P7241275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkaFwfisIPeWWKtyDQI0FLqIW8UHfHmiY1gjsiAb4qEapETJRrTanBHAvI6OslmtIMx1bnH4dcftIkXCFZ5nrdZmIeAKPXdFy-PRwGuLdc7D8NJ7pJ0twsHYqU8i4K1LGKdWnAszc-Qs/s320/P7241275.JPG" width="320" /></a></div>
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Sometimes you need chocolate. And sometimes it's breakfast so you need something that's passes as real food because <i>apparently</i> chocolate and ice cream aren't appropriate breakfast foods. Remind me I need to talk to whoever is in charge of deciding the appropriateness of ice cream consumption (answer: always). But if I make muffins (breakfast food!) and they happen to be chocolate (yay!), then that's acceptable. Hey, I don't make the rules, I just look for ways to bend them so I get my delicious treats whenever I want. Fortunately, these chocolate muffins aren't completely horrible for you because they are made with applesauce to replace some of the fat, but still keep them moist and delicious. Nope, these muffins don't taste like apple, they are all chocolate all the way and perfect for a morning pick me up, or for a great afternoon snack. Thank goodness I have the Secret Recipe Club to convince me to try new things!<br />
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<a name='more'></a><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">What's </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">Secret Recipe Club</a><span style="background-color: white; line-height: 18.4799995422363px;">, click </span><a href="http://secret-recipe-club.blogspot.com/" style="background-color: white; color: #bb6ea1; line-height: 18.4799995422363px; text-decoration: none;" target="_blank">here</a><span style="background-color: white; line-height: 18.4799995422363px;">. This month I was paired with a new blogger for our group, Patricia from <a href="http://www.butteryum.org/" target="_blank">ButterYum</a>. Patricia has a lovely blog with lots of tasty eats, tips, tricks and ideas. As a self-taught cook who know teaches cooking classes, Patricia's recipes range from breakfast to dinner, salty to sweet to savory, and from appetizers to desserts. Plus, all of it looks super yummy. And I gotta love someone who appreciates butter with reckless abandon. As per usual, I ha my monthly debate of exactly which recipe to tackle from my assigned blog. Would it be <a href="http://www.butteryum.org/blog/2014/4/27/salted-caramel-oatmeal-cookies" target="_blank">Salted Caramel Oatmeal Cookies</a> or a <a href="http://www.butteryum.org/blog/2010/01/vanilla-blueberry-and-banana-smoothie.html" target="_blank">Vanilla Blueberry Banana Smoothie</a>? Perhaps <a href="http://www.butteryum.org/blog/2015/1/13/spicy-dr-pepper-pulled-pork" target="_blank">Spicy Dr. Pepper Pulled Pork</a> or an <a href="http://www.butteryum.org/blog/2015/4/28/edamame-salad" target="_blank">Edamame Salad</a>? Or maybe <a href="http://www.butteryum.org/blog/2009/12/giant-sugar-cookies.html" target="_blank">Giant Sugar Cookies</a> or <a href="http://www.butteryum.org/blog/2012/05/zebra-popcorn.html" target="_blank">Zebra Popcorn</a>? In the end chocolate won my heart (as so often happens) and I went with <a href="http://www.butteryum.org/blog/2012/05/chocolate-applesauce-muffins.html" target="_blank">Chocolate Applesauce Muffins</a> which were a special dedication as they were made by one of Patricia's children for Mother's Day. I made some small adjustments to the recipe, adding a bit of espresso powder and a touch of vanilla extract to enhance the richness of the chocolate flavor. Perfect additions, but I know these muffins would have been delicious even without those changes. Be sure to take a visit to say hello to Patricia over at <a href="http://www.butteryum.org/" target="_blank">ButterYum</a> and take a look through the rest of this week's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> Reveal in the bloghop below!</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><b>Chocolate Applesauce Muffins</b></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Ingredients</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 cup butter</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">2/3 cup sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">2 eggs</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 1/2 cups unsweetened applesauce</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 teaspoon vanilla extract</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 3/4 cups flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 cup cocoa powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 teaspoon baking powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 teaspoon baking soda</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1 teaspoon espresso powder (<i>optional</i>)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">1/2 teaspoon salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter until creamy, then add sugar and beat until light and fluffy, scraping sides of bowl as needed.</span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Add eggs, one at a time, and beat until incorporated. Stir in applesauce and vanilla to combine.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder and salt. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Gradually stir flour mixture into applesauce mixture until just incorporated.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwE5-72feFRuA_NL2lf72KAki0RWT8k6_CysC6hGLvPKcdNypa-wwHwc7x46mz1miTO8EvpuG7BaOz55b4edxHI0Fla-27W9VjO-SrnCo4yTJg6Hr3GoXvbQsjQf33cfoKS20uJVVdMI/s1600/P7221293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwE5-72feFRuA_NL2lf72KAki0RWT8k6_CysC6hGLvPKcdNypa-wwHwc7x46mz1miTO8EvpuG7BaOz55b4edxHI0Fla-27W9VjO-SrnCo4yTJg6Hr3GoXvbQsjQf33cfoKS20uJVVdMI/s320/P7221293.JPG" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Lightly grease 18 muffin cups and divide batter among them. <i>Note: I use an ice cream scoop to portion the batter</i>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJuj6NBwDeqfu4vqg4o1xMao1bo1kOTBjSGz5gohT5igUIT3TZEXiNLXjLuMkF5bAFGcR63zOkg_EaibJ368e06ucaKQo07UTFuwsDq8p2WycpxYmb4PIVuXDc_gPdaMPlBGNlK-NLMY/s1600/P7221295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJuj6NBwDeqfu4vqg4o1xMao1bo1kOTBjSGz5gohT5igUIT3TZEXiNLXjLuMkF5bAFGcR63zOkg_EaibJ368e06ucaKQo07UTFuwsDq8p2WycpxYmb4PIVuXDc_gPdaMPlBGNlK-NLMY/s320/P7221295.JPG" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Bake at 350 degrees F for 22 minutes or until set and a tester inserted in the center comes out clean.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgee7K6YvUuyrxjeKh9WQuA50ruy5goGTxIJ64J6aDUVqkv9zq2rjFtuqUPo1wmuEz8__D70c0ySCsyZEW2wnB-TsMUB9HX0lHTPr9OEjtidzTijumtCoCLc8x-DZiTdMYsE3aQZ1I30mc/s1600/P7221296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgee7K6YvUuyrxjeKh9WQuA50ruy5goGTxIJ64J6aDUVqkv9zq2rjFtuqUPo1wmuEz8__D70c0ySCsyZEW2wnB-TsMUB9HX0lHTPr9OEjtidzTijumtCoCLc8x-DZiTdMYsE3aQZ1I30mc/s320/P7221296.JPG" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Cool in pan on wire rack for 5 minutes before removing from pans and transferring to wire rack to cool completely.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Makes 18 muffins.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Happy Baking,</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">The Cookie Princess</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; font-size: x-small; line-height: 18.4799995422363px;"><i><a href="https://docs.google.com/document/d/1veCsya85BUwvEu-xQsYNpnN24uv0nVGwoPPc2K5OaI0/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span></span><br />
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<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script><!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com395tag:blogger.com,1999:blog-8334384324352225352.post-17038511008411143942015-08-06T07:45:00.000-04:002015-08-06T07:45:00.098-04:00Inside Out Peanut Butter Cup Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzyof9oLlm7OMEiE7fOa526us5SL8BChAEuKPryGWxUP5yPbhVl79klt-KzGMle8Q8HHOdKsO2_9nFasIQVfeBD_D-ooIahhY33e9lyZM_6rxkKLJnRWOmydA3QU7lY_8BL7Xp4Tku60/s1600/P5231179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzyof9oLlm7OMEiE7fOa526us5SL8BChAEuKPryGWxUP5yPbhVl79klt-KzGMle8Q8HHOdKsO2_9nFasIQVfeBD_D-ooIahhY33e9lyZM_6rxkKLJnRWOmydA3QU7lY_8BL7Xp4Tku60/s320/P5231179.JPG" width="320" /></a></div>
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Do we need to go into all the reasons why peanut butter and chocolate are the most amazing combination? I think that's fairly well-documented here. And if you're new here, a quick glance at the recipe index will show you I'm serious about this rich, sweet and salty combo. Seriously, I will try alltherecipes that include these two lovely flavors. Which is why I needed to try these brownies with the peanut butter goodness on the outside of a fudgy brownie, including a peanut butter shortbread crust and a sweet peanut butter candy coating on top. These are glass of milk brownies because you'll need one to help wash down these rich and dense brownies that hit all the right notes on both flavor and texture. I honestly can't remember why I made these the first time (I think they were birthday baking and then I didn't see the birthday girl, so we ate them all?), and then second time I felt bad about eating them all, plus I didn't take a picture so I made them again, but I still can't remember if we shared them with anyone. Bottom line: these brownies are so good you'll want to share but then they will cast a spell on you that you'll forget who you wanted to share them with and eat the whole pan. Twice.<br />
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<a name='more'></a>For whatever reason, I wanted to make brownies (see above), so I pulled out the <i>Kind Arthur Flour Cookie Companion</i> cookbook and found these brownies. Decision made. I didn't use the baker's ammonia in the shortbread crust since I don't keep that on hand, and I opted for my favorite fudgy brownie courtesy of <i>Food Network Magazine's 50 Brownies</i> booklet. The topping was part peanut butter, part white chocolate chips and came out perfectly, but you could change up the flavor with either butterscotch or caramel chips. Or marry the chocolate and peanut butter together with milk chocolate chips and peanut butter. When you do make these brownies, be sure to write down the reason why. Otherwise, you'll have promised to make brownies for the neighborhood block party but then have accidentally eaten the whole pan after sampling one to make sure they are good enough to share and you can't show up with an empty pan. No one likes that. Trust me.<br />
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<b>Inside Out Peanut Butter Cup Brownies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd20r7EjxWy-Xunt_g6yhteVmeba4Ri9s9IA_tIX2Imy9d3egNzhX7LLNHfETtmFqaZMYf2RTUDYmHO0Aic8GKiuQ4513DhI-mRp2mvdyEggLPdTIzc96MlHtf17GyTpctdpIWzdhfxI/s1600/P4191175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd20r7EjxWy-Xunt_g6yhteVmeba4Ri9s9IA_tIX2Imy9d3egNzhX7LLNHfETtmFqaZMYf2RTUDYmHO0Aic8GKiuQ4513DhI-mRp2mvdyEggLPdTIzc96MlHtf17GyTpctdpIWzdhfxI/s320/P4191175.JPG" width="320" /></a></div>
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Ingredients<br />
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3/4 cup butter, divided<br />
1/3 cup plus 1/4 cup creamy peanut butter, divided<br />
1 1/2 cups sugar, divided<br />
3/4 teaspoon salt, divided<br />
2 teaspoon vanilla extract<br />
2 1/4 cups flour, divided<br />
2 cups semisweet chocolate chips<br />
3/4 cup brown sugar<br />
4 eggs, room temperature<br />
3/4 cup white chocolate chips<br />
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Start by making the shortbread crust by beating 1/3 cup peanut butter and 1/4 cup butter in the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand-held mixer. Add 3/4 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt and beat to combine.<br />
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Stir in 1 1/4 cup flour until incorporated.<br />
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Press dough into the bottom a lightly greased 9 x 13 inch baking pan, using a piece of plastic wrap or waxed paper to press against the dough and work the crumbs together into an even layer.<br />
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Bake at 350 degrees F for 8-10 minutes until set and edges are slightly golden. While crust bakes, prepare brownies by combining chocolate chips and remaining 1/2 cup butter in a medium saucepan. Heat over medium heat to melt, stirring to combine. Remove from heat and stir in remaining 3/4 cup sugar and brown sugar.<br />
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Allow to cool slightly before whisking in eggs, one at a time. Then whisk in remaining teaspoon vanilla.<br />
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Stir in remaining cup of flour and 1/2 teaspoon salt until incorporated.<br />
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Pour brownie batter over baked peanut butter crust. Reduce oven temperature to 325 degrees F and bake brownies for 45 minutes until set and a tester inserted in the center comes out clean.<br />
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Remove from oven and cool in pan on a wire rack.<br />
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While brownies begin to cool, prepare candy coating by combining white chocolate chips and 1/4 cup peanut butter in a microwave safe dish. Microwave in 30 second increments at 50% power, stirring in between, until smooth and combined. <i>Note: You can also melt and combine by stirring together in a small saucepan over low heat</i>.<br />
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Smooth over brownies (<i>need not be completely cooled</i>) like a thick frosting. Allow to set and brownies to cool completely before cutting into bars.<br />
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Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1RP-9a46pdrWL-Kv2YZu4C5_2GphvEKgYRTdsW8LLZMo/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com24tag:blogger.com,1999:blog-8334384324352225352.post-23764750211775369492015-07-30T07:45:00.000-04:002015-07-30T07:45:00.116-04:00Cranberry White Chocolate Chip Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eJDm5RBlKZpSvZsNBoskPPs7XWDJSGvxnZXNuYvdoSUIswA0TM4Mxz89eKg9BooO_C6yVXN2R_7v0ietNdKq8t_wswW_7ouyblUQv8cHDn68seMk2jU1ihtC53HaUq6KkxDL-vVjL8s/s1600/P7291280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eJDm5RBlKZpSvZsNBoskPPs7XWDJSGvxnZXNuYvdoSUIswA0TM4Mxz89eKg9BooO_C6yVXN2R_7v0ietNdKq8t_wswW_7ouyblUQv8cHDn68seMk2jU1ihtC53HaUq6KkxDL-vVjL8s/s320/P7291280.JPG" width="320" /></a></div>
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My lovely, sweet and beautiful niece Elyse turns 13 today (blink.blink.). It's insane to think about the time that has passed but I'm so excited to see her take on life as an awesome teenager. Not sure what to make her for birthday baking, I decided 13 warrants a bit of sophistication. Instead of candy or chocolate overloaded sweets, I went for a classy combination of white chocolate and dried cranberries in a moderately sweet blondie with a crunchy edge and a slightly chewy center. This version is delicious and celebratory in a subtle way. Plus, in a pinch, you can toss a scoop of ice cream and maybe some caramel sauce on top and make a lovely blondie sundae.<br />
<br />
<a name='more'></a>This is a simple variation on the <a href="http://www.secretsfromthecookieprincess.com/2012/08/swirled-blondies.html" target="_blank">swirled blondie</a> recipe I made from <i>Food Network Magazine's </i>50 Brownies booklet from March 2012. Leaving out the chocolate syrup, I loaded the batter with white chocolate chips and cranberries before baking to a perfect finish. Dave and I split the leftovers evenly--he loved the perfect crunch on the edge pieces and I devoured the soft and chewy interiors. I did use the touch of whiskey the recipe called for because I like how it plays with the brown sugar to create depth in the caramel flavor. But the alcohol bakes out, which is why I was fine sharing these with my niece. Swap out the mix-ins to your hearts content--maybe chopped dried apricots instead? Or butterscotch chips and nuts? This is my favorite go to blondie that's perfect to dress up in any flavor you like.<br />
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<b>Cranberry White Chocolate Chip Blondies</b><br />
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Ingredients<br />
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1/2 cup butter, melted<br />
1 1/2 cups brown sugar, packed<br />
2 eggs<br />
2 Tablespoons bourbon or whiskey (<i>optional but recommended</i>)<br />
2 teaspoons vanilla extract<br />
1 1/2 cups flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 cup dried cranberries<br />
1 cup white chocolate chips<br />
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In a large bowl, whisk together melted butter and brown sugar. Then whisk in eggs, one at a time, whiskey, if using, and vanilla until smooth.<br />
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Stir in flour, baking powder and salt until fully incorporated, but take care not to over mix.<br />
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Fold in cranberries and white chocolate chip to distribute throughout.<br />
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Transfer batter to a lightly greased 9 x 13 inch pan and smooth to an even layer.<br />
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Baker at 325 degrees F for 45 minutes or until the top is set, edges are slightly crisped and a tester inserted in the center comes out clean.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Cool completely in pan on wire rack before cutting into bars.<br />
<br />
Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<br />
<span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/17xvfotoku65ebPT9EKep41ZqRoSJuBFsvouNVK5kxuU/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com15tag:blogger.com,1999:blog-8334384324352225352.post-9604115693691255852015-07-29T07:45:00.000-04:002015-07-29T07:45:00.446-04:00Brioche French Toast<div class="separator" style="clear: both; text-align: center;">
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I adore French toast--it's definitely one of my favorite breakfast foods. But I rarely make it at home because it doesn't ever turn out the way I want it to: perfectly fluffy inside and a touch of crisp outside with a sweet, cinnamon finish. Mine is usually soggy and the cinnamon clumps together so only the first few pieces get the spice, which is always spotty and heavy. But last week I was in Aldi (of all places) and spotted a beautiful loaf of chocolate chip brioche. For real. Aldi. As soon as I saw it, I thought--French Toast! I hemmed and hawed for a second and then took it as a sign that yes, I need to master this dish. Dave and I were thrilled with the result--it was exactly the type of challenge I needed. Fluffy? Yes. Sweet and subtle with cinnamon and nutmeg? Yes. Grilled to a perfect exterior crisp with no soggy interior? Yes. Now I just a have to stalk Aldi for brioche in order to make it again!<br />
<br />
<a name='more'></a>Knowing that I really wanted to nail this recipe, my search for French toast recipes was limited just to those using brioche. The breads is such a crucial factor in this dish that I didn't want to take chances, though I'm sure there are plenty of amazing ways to make french toast using all kinds of bread. The key to non-soggy French toast is to let your bread get a touch on the stale side. As awesome as the beautiful fluffy interior of brioche is, you want it to get slightly crisped over and dried out so if has room to absorb the egg mixture. Otherwise, when you dip it in the egg, it'll just fall apart. I settled on this recipe from PJ Hamel because it was published by <a href="http://www.kingarthurflour.com/blog/2011/08/16/brioche-french-toast-lost-bread-at-its-best/" target="_blank">King Arthur Flour</a> and they've never steered me wrong. I doubled the recipe because the loaf was pretty big and I loved simple way to keep the spices from clumping. Mixed with a a bit of flour and sugar before adding the wet ingredients. Genius! This will definitely be my go to recipe. Perhaps I should learn to make brioche, next?<br />
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<b>Brioche French Toast</b><br />
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Ingredients<br />
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1 large loaf brioche, a little stale/dried out<br />
3 Tablespoons sugar<br />
3 Tablespoons flour<br />
1 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
4 eggs<br />
1/2 cup cream<br />
1/2 cup milk<br />
2 teaspoons vanilla extract<br />
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Slice bread into 12 pieces, about 3/4 to 1 inch thick. Leave slices to sit out a few hours if still too soft. <i>Note: You can't cut the bread too early for this recipe, but you can cut it too late. If you want French toast Sunday morning, slice your bread Saturday night</i>.<br />
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In a small, square casserole dish or deep plate, whisk together sugar, flour, cinnamon and nutmeg.<br />
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In a separate bowl, whisk together eggs, cream, milk and vanilla until combined and creamy.<br />
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Pour egg mixture into cinnamon mixture, whisking to incorporate and work all the dry ingredients off the bottom of the dish and into the egg mixture.<br />
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One at a time, dip each slice of bread into the mixture. Allow to soak for about a minute, flipping halfway through to coat both sides.<br />
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Allow excess egg to drip off before placing on a lightly greased hot skillet. <i>Note: I used an electric griddle heated to 325 degrees F. You could also use a non-stick pan heated over medium heat</i>.<br />
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Cook for about 2 minutes then flip and cook for another minute. Toast will be golden and crispy.<br />
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Serve immediately with maple syrup. Or place finished slices on a baking sheet in an oven heated to 200 degrees F to serve all at once.<br />
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Makes 12 slices.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1qxzDAUQ5axVS668hSL-u_uP33gEbjZ3Xxzw8ZNNiMiA/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com19tag:blogger.com,1999:blog-8334384324352225352.post-27705587241471336972015-07-24T07:45:00.000-04:002015-07-24T07:45:00.071-04:00Chocolate Vanilla Swirl Bread<div class="separator" style="clear: both; text-align: center;">
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Sometimes, usually when ordering soft-serve ice cream, I can't decide if I want chocolate or vanilla. I mean, chocolate is always a yes, but occasionally I like the idea of vanilla. But to go all vanilla means I get no chocolate, which seems kind of wrong in a lot of ways. Which is why I thank my lucky stars for the genius that invented the swirl. The clean, fresh sweetness of vanilla without sacrificing the rich goodness of chocolate all in one delicious treat. Which is exactly the best description for this quick bread. A perfectly tender crumb with all the loveliness of both chocolate and vanilla, not to mention a pretty little swirl when you cut off each slice. It might seem like twice the work since you need to make two batters, but you get two loaves out of the deal, so there's a nice return on investment (yes, I supposed you could split the recipe in half, but then you won't have a loaf to share with someone).<br />
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<a name='more'></a>I'm back at it with my favorite little <i>Food Network Magazine</i> booklet, <i>50 Quick Breads</i>. So far I've made nine of the recipes, (eleven if you count the chocolate and vanilla recipes separately, but I've never actually baked them individually). Plus there are at least three more on my soon to bake list, and a handful that I'm waiting for fall (pumpkin, baked apple and sweet potato-pecan, anyone?). These breads really are quick to mix up. I made these two loaves after Logan when to bed the other night. Dishes were done, they were out of the oven and cooled well before I crawled into bed myself. Plus it gave me something to look forward to in the morning, since waking up can sometimes be tough depending on how well Logan sleeps. No modifications to the recipe--it's perfect as is! Slice one loaf up for your house and then freeze the other, or gift it to a friend or neighbor "just because" and make their day.<br />
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<b>Chocolate Vanilla Swirl Bread</b><br />
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Ingredients <i>for chocolate batter</i><br />
<i><br /></i>
1 1/2 cups sour cream<br />
1/2 cup vegetable oil<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 1/2 cups flour<br />
3/4 cup sugar<br />
1/4 cup unsweetened cocoa powder<br />
1/4 cup semi-sweet chocolate chips<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda<br />
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Ingredients <i>for vanilla batter</i><br />
<i><br /></i>
1 3/4 cups flour<br />
1 1/4 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup butter, room temperature<br />
3/4 cup sugar<br />
2 eggs<br />
1 1/2 teaspoons vanilla<br />
3/4 cup milk<br />
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Begin making chocolate batter by whisking together sour cream, vegetable oil, eggs and vanilla in a large bowl until combined and mixture is pale yellow.<br />
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In a separate bowl, whisk together flour, sugar, cocoa powder, chocolate chips, baking powder, salt and baking soda.<br />
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Stir flour mixture into sour cream mixture until just combined. Set aside while preparing vanilla batter.<br />
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For vanilla batter, whisk together flour, baking powder and salt in a small bowl.<br />
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In the bowl of a stand mixer, beat butter and sugar until fluffy, scraping the sides of the bowl as needed.<br />
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Beat in eggs, then vanilla. Reduce speed to low and gradually stir in milk.<br />
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Stir in flour mixture until incorporated.<br />
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Lightly grease two 8 x 4 inch bread pans. Transfer half of each batter to each pan, one on top of the other. <i>Note: I put half the chocolate on the bottom of one pan and half the vanilla on the bottom of the other, then alternated what was on top. I had a little too much chocolate batter on the one loaf, so I topped the other with a little extra</i>.<br />
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Using a knife or spatula, swirl batters together by inserting knife into batter and "cutting" the length of the bread pan, taking care not to use a mixing motion.<br />
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Bake at 350 degrees F for 55 to 65 minutes or until tops are set and gently golden, and a tester inserted in the center of each loaf comes out clean.<br />
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Remove from oven and cool in pans on wire rack for an hour. Remove from pan and cool completely on wire rack before slicing. Wrap in foil and store in an airtight bag.<br />
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Makes 2 loaves.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1bL2b0XX1-yc5eiwVrDY_3QpGCcKJ2JyN0zg72mDmIwA/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com6tag:blogger.com,1999:blog-8334384324352225352.post-89197636060340331582015-07-21T07:45:00.000-04:002015-07-21T07:45:00.125-04:00M&M Snack Cake Bars<div class="separator" style="clear: both; text-align: center;">
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Part cake, part bar, all delicious. These bars are all that's right in the world and were super simple to put together after I got our little guy down for the night. My evening baking time is limited since we have a pretty regular routine getting Logan to bed, so finding quick recipes that can be completed in the time before I hit the pillow is imperative. And this one isn't only quick, but delicious. The bars are soft, but not overly cakey. Like the perfect cross between cake and cookie and blondie. Perfect texture and not crumbly. Now the base is perfect for just about any sort of mix in, but really chocolate chips and mini M&Ms solidifies these bars as a great snack. The only thing better would have been to add sprinkles (it is cake after all) and get some funfetti action up in these tasty treats. There's always next time.<br />
<br />
<a name='more'></a>Searching for a quick bar to make, I came across this recipe from Crissy at <a href="http://parentpretty.com/cake-mix-cookie-bars-recipe/" target="_blank">Parent Pretty</a>. The recipe is awesome and a great starting point for all kinds of options. I actually have another idea in mind that I'm hoping to whip up next week. Stay posted. Starting with a boxed cake mix and a pudding mix, this all comes together in one bowl with one spatula and one pan. Totally fits the bill to bake in the evening since it was baked, cooled, cut into bars AND the dishes were cleaned up well before I got in my PJs. To Crissy's recipe, I added extra chocolate chips. Because chocolate chips. And I used semi-sweet since the mini M&Ms were milk chocolate, just to get a bit of variety in there. My pudding mix was sugar free since we're just looking to add the consistency and flavor to these bars, not extra sugar or sweetness (hello, I amped up the chocolate chips--spend your extra sweetness wisely). Can't wait to try other variations of these awesome bars!<br />
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<b>M&M Snack Cake Bars</b><br />
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Ingredients<br />
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16.5 ounce box yellow cake mix<br />
1 ounce sugar free vanilla pudding mix<br />
3/4 cup vegetable oil<br />
1/4 cup water<br />
2 eggs<br />
1 cup semi-sweet chocolate chips<br />
1/2 cup mini M&Ms<br />
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In a large bowl, combine cake mix and pudding mix.<br />
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Add vegetable oil, water and eggs and stir to combine, creating a thick batter.<br />
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Stir in chocolate chips and M&Ms to distribute throughout.<br />
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Transfer batter to a lightly greased 9 x 13 inch baking pan and smooth to an even layer.<br />
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Bake at 350 degrees F for 25-27 minutes or until top is set, edges start to turn golden and a tester inserted in the center comes out clean of crumbs.<br />
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Remove from oven and cool in pan on wire rack.<br />
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Once cooled, cut into bars and enjoy. Store in an airtight container.<br />
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Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/192P3uLjmG3CF1I6z-pHxIyvjyjBIsrY2eBuAyh2qcmI/edit?usp=sharing" target="_blank"><span style="font-size: x-small;"><i>Printer Friendly Recipe</i></span></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com4tag:blogger.com,1999:blog-8334384324352225352.post-59342328738824656192015-06-24T07:45:00.000-04:002015-06-24T11:09:29.297-04:00Oatmeal Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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Last week I started back at the gym again. I was a pretty regular gym rat prior to our little nugget working out right up until he was born. Five days a week I did strength, cardio or yoga. Plus Dave and I were pretty active with biking, kayaking, and other outdoor activities. But a winter baby--born during the worst winter in recent history (do the people complaining about the lovely summer heat forget our 7 feet of snow?)--plus the lack of time, energy and shear access to get to the gym has meant I've neglected my former workouts. I workout to be healthy and this body was built by baby and cookies, so getting back into some sort of active lifestyle needed to take on a new priority level in my life. So the other day I found myself on day two of my new workout routine, on the elliptical and really pushing hard. It felt great and I surprised myself by not being nearly as out of shape as expected. And then I remembered I wanted to make brownies or some sort of bar for work the next day. Browsing <a href="https://www.pinterest.com/acookieprincess/brownies-bars/" target="_blank">Pinterest</a> on my phone, the irony hit me right away that while I was working to shed the pounds from baby (and yes, far too many cookies and other sweets since then), I was also researching a new way to enjoy sugar and chocolate. But really these bars have oatmeal so that means they're <i>healthy</i>, right (right?!?). Soft, chewy, gooey bars mimic a perfect oatmeal cookie all full of nutty goodness but made more awesome with an overabundance (is there really such a thing?) of chocolate chips. Plus, hello simple. I got these done in about a half hour, after work, start to finish, including washing the dishes while they baked.<br />
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<a name='more'></a>I had pinned this recipe from <a href="http://www.bunsinmyoven.com/2015/02/09/oatmeal-cookie-bars/" target="_blank">Buns in My Oven</a> and was an easy pick as I scrolled through my options. Simple ingredients and having everything on hand definitely edged it to my top pick. Plus, since the butter was melted, no waiting for it to soften or kicking myself that I forgot to pull the butter from the fridge earlier. I used my stand mixer, but if you use a regular bowl and a spatula or spoon, maybe you can do a few less curls at the gym, no? You could do all kinds of mix-ins here--raisins, cranberries, coconut, white chocolate chips, nuts or whatever your fancy. But the chocolate--oh the chocolate. Totally worth a little extra time in the gym.<br />
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<b>Oatmeal Cookie Bars</b><br />
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<b><br /></b>
Ingredients<br />
<br />
2 1/2 cups rolled oats<br />
1 1/2 cups brown sugar<br />
1 cup flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 1/4 cup butter, melted<br />
2 eggs<br />
1 Tablespoon vanilla extract<br />
2 cups semi-sweet chocolate chips<br />
<br />
In the bowl of a stand mixer or another large bowl, whisk together oats, brown sugar, flour, baking soda and salt.<br />
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Add in butter, eggs and vanilla and either mix with the paddle attachment or stir with a spoon or spatula until incorporated.<br />
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Stir in chocolate chips to distribute throughout.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6a8Ns64pioqeM4NLPldfTvx7DcFYZEDuE6vxJ9w_plio_buudXYUA0Ra9dHf6n92qxHXyDIAZYphwapIMjAIOD2pg8twl0hPj_jPA0HM2QwJwqoENIUpqxuXpG4xjcFYHDpdn-7rTj4/s1600/P6161253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6a8Ns64pioqeM4NLPldfTvx7DcFYZEDuE6vxJ9w_plio_buudXYUA0Ra9dHf6n92qxHXyDIAZYphwapIMjAIOD2pg8twl0hPj_jPA0HM2QwJwqoENIUpqxuXpG4xjcFYHDpdn-7rTj4/s320/P6161253.JPG" width="320" /></a></div>
<br />
Spread batter to an even layer in a lightly greased 9 x 13 inch pan.<br />
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Bake at 350 degrees F for 25 minutes or until set with a golden top and tester inserted in the center comes out clean. Cool completely in pan on wire rack before cutting into bars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51MUk5UKcVlpokt9Efdm3ccMYjw_oxN-PhgFVWOZaibzHBtCnP0PBXd1q4mdvklVibJ38SbyhIRyUF2VZzF-ObS7sKMy0XUJ5sKWOSwE1uQ2rU8zAkCkElJFbR-eqDQV6E_XU55lJ-yQ/s1600/P6191254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51MUk5UKcVlpokt9Efdm3ccMYjw_oxN-PhgFVWOZaibzHBtCnP0PBXd1q4mdvklVibJ38SbyhIRyUF2VZzF-ObS7sKMy0XUJ5sKWOSwE1uQ2rU8zAkCkElJFbR-eqDQV6E_XU55lJ-yQ/s320/P6191254.JPG" width="320" /></a></div>
<br />
Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<br />
<span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1oR0IU97ZqVB8DRADstumgL-zRiD6X32XuVUkiQdWYwM/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com2tag:blogger.com,1999:blog-8334384324352225352.post-49952462107068924432015-06-17T07:45:00.000-04:002015-06-17T07:45:00.655-04:00Cookies and Cream Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
Welcome to another installment of "I had to make these more than once because we ate them all before I could take a photo." And really, isn't that the true sign of an awesome recipe. Particularly a cookie--because that's a lot of opportunities that got shoved into mouths before you realized a critical step of the recipe was missing when it comes to food blogging. So, yes, these cookies are that good. I mean, it's a cookie with cookies in it. Can it really get better than a cannibalized cookie? Well, if you're going to add cream cheese to make the soft and tender and both chocolate chips AND white chocolate chips for good measure, then yes it can get better. I gifted a batch of these to my friend Rachel for her birthday and she just about lost her mind. Cookies for the win!<br />
<br />
<a name='more'></a>These cookies are pretty amazing. The name just spoke to me, which is why when I saw the recipe from Jocelyn at <a href="http://insidebrucrewlife.com/2014/02/chocolate-chip-cookies-cream-cookies/#_a5y_p=3248707" target="_blank">Inside Bru Crew Life</a>, I knew I needed to make them. My minor adjustment was to make one batch with Princess Cake and Cookie Emulsion in lieu of vanilla extract, but really, they are wicked good either way. But just think of all the directions you could go with these cookies given all the flavors of cake mix and Oreos out there. I think a chocolate cake mix, mint filled Oreos, mint extract and dark chocolate chips might need to happen. (Hang on, just had to make sure I put those ingredients on my grocery list.) Yeah, I'm losing my mind thinking about the possibilities. Yum!<br />
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<b>Cookies and Cream Chocolate Chip Cookies</b><br />
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Ingredients<br />
<br />
1 15.25 ounce box white cake mix<br />
1/2 cup butter, melted<br />
1 egg<br />
1 teaspoon vanilla extract or cake and cookie emulsion<br />
4 ounces cream cheese, softened<br />
2 cups Oreos, chopped<br />
1/2 cup semi sweet chocolate chips<br />
1/2 cup white chocolate chips<br />
<br />
In the bowl of a stand mixer or a large bowl with a hand held mixer or large spatula, combine cake mix, butter, egg and extract or emulsion, mixing until dough is soft and everything is combined.<br />
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Mix in cream cheese until fully incorporated.<br />
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Add cookie chunks and both types of chips and fold in to distribute throughout the batter. Chill batter for 30 minutes to an hour before baking.<br />
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Remove from fridge and using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.<br />
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Bake at 350 degrees F for 9 minutes, or until edges are set and bottoms start to turn golden. Turn baking sheets 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. They cookies will look underdone in the middle and that's ok.<br />
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Cool on pans for 5 minutes (to set completely), then transfer to wire racks to cool.<br />
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Makes 3 dozen cookies.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<br />
<span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1ukfCQuip-MNCvIG5hDr2b-l9AwPgCMti1yTaPFhUwGg/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span><br />
<br />Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com1tag:blogger.com,1999:blog-8334384324352225352.post-39895827993983573482015-06-08T00:00:00.000-04:002015-06-08T08:12:32.036-04:00Mexican Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0FKIHLvXS47myr-m1Or-1cveQ3iX0feIJDNxa9PnERLzDP3M2RSNMyIeZKzkuypHNSESwh7gMgN-Z22Cxn-hxVg3gWoxL-ypl1Z5F4aM9wg_bCA7B_cTPf9qbO1G2wh3ZmdF6YhidFU/s1600/P6041212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0FKIHLvXS47myr-m1Or-1cveQ3iX0feIJDNxa9PnERLzDP3M2RSNMyIeZKzkuypHNSESwh7gMgN-Z22Cxn-hxVg3gWoxL-ypl1Z5F4aM9wg_bCA7B_cTPf9qbO1G2wh3ZmdF6YhidFU/s320/P6041212.JPG" width="320" /></a></div>
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The days are longer, the weather is warmer and no one wants to spend a lot of time in the kitchen this time of year. It must be summer. Even though I don't want to be in the kitchen for hours, we still need to eat, so my crock pot keeps a spot on the counter even through the summer. It's perfect for creating excellent dinners without heating up the kitchen or keeping me away from the summer fun. So I'm thrilled to have this recipe for stuffed peppers with a Mexican twist to cook right in the crock pot. They are delicious, filling and super easy to make. Mexican flavors are always a win in our house and these peppers definitely make us happy. Enchilada sauce, seasoned rice and diced tomatoes with green chiles and more get added to ground beef for a delicious filling to these tender pepper just bursting with flavor. This is one of those recipes that makes me so excited to be part of <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>!<br />
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<a name='more'></a>What's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>? Each Monday a group of
bloggers post a recipe they've made from another blogger's repertoire.
Nobody knows who's featuring their blog until that day and it's a fun
chance to visit new blogs and try something different. Visit some of the
other bloggers in my group by checking out the blog hop at the bottom
of this post. To learn more about <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>, click <a href="http://secret-recipe-club.blogspot.com/" target="_blank">here</a>. I was thrilled to get the chance to cook from <a href="http://www.thehobokitchen.com/" target="_blank">The Hobo Kitchen</a> by Ellie...again! I cooked from Ellie's blog when it was the Bitchin' Kitchen and made her amazing <a href="http://www.secretsfromthecookieprincess.com/2012/08/scalloped-corn-with-bacon.html" target="_blank">Scalloped Corn with Bacon</a>. Ellie has some amazing food to try, but I want to start with how funny she is and the fact that her recipe index has categories for Boozy Cupcakes, Grilled Cheese and Mexican. Plus, she had me at <a href="http://www.thehobokitchen.com/home/2011/01/boilermaker-cupcakes-aka-steelers.html" target="_blank">these cupcakes</a> that showed me her true loyalty as an avid Pittsburgh Steelers fan--how could I not love her? I'm not sure how I missed that the first time I was assigned to her, but I'm so glad to have learned that tidbit about this great cook. As per usual, I struggles with my choices this month--would it be <a href="http://www.thehobokitchen.com/home/2014/12/potato-chip-chocolate-chip-cookies" target="_blank">Potato Chip Chocolate Chip Cookies</a> or <a href="http://www.thehobokitchen.com/home/2015/5/nutella-donuts" target="_blank">Nutella Donuts</a>? <a href="http://www.thehobokitchen.com/home/2013/08/caprese-chicken.html" target="_blank">Caprese Chicken</a> or <a href="http://www.thehobokitchen.com/home/2012/04/triple-chocolate-muffins.html" target="_blank">Triple Chocolate Muffins</a>? It finally came down to <a href="http://www.thehobokitchen.com/home/2014/04/crockpot-salsa-verde-chicken.html" target="_blank">Crock Pot Salsa Verde</a> or these <a href="http://www.thehobokitchen.com/home/2014/04/crockpot-mexican-stuffed-bell-peppers.html" target="_blank">Mexican Stuffed Peppers</a>, but I will definitely make that Salsa Verde and soon. Do yourself a favor and go drool over Ellie's beautiful blog. You won't leave without a long list of tasty dishes to make.<br />
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A few slight changes to Ellie's recipe included a slight decrease in the cheese, a little more rice and the addition of diced tomatoes with green chiles. Instead of Mexican rice, I used brown rice that I seasoned up a bit. Be sure to get really big peppers, but because this recipe makes a lot of filling. But I liked the idea of overflowing peppers rather than many smaller peppers. I left the cheese off the top but it could make a nice touch. Serve up with sour cream, salsa and a fresh green salad for a full and delicious meal.<br />
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<b>Mexican Stuffed Peppers</b><br />
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Ingredients<br />
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1 cup cooked rice<br />
1 teaspoon cumin<br />
1 teaspoon taco seasoning<br />
4 large bell peppers, any color <br />
1 pound ground beef<br />
10 ounces diced tomatoes with green chiles<br />
1 cup enchilada sauce<br />
3/4 cup Monterrey jack cheese<br />
1/2 cup diced onion<br />
salt and pepper to taste<br />
1/3 cup water<i> (not pictured</i>) <br />
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Add cumin and taco seasoning to the rice and stir to coat. Set aside.<br />
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Wash and remove the tops of the peppers and reserve. Hollow out the seeds and membranes, then arrange the peppers in the stoneware of a 4 quart crock pot.<br />
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Dice the tops of the peppers and add to a large bowl with the seasoned rice, beef, diced tomatoes with green chiles, enchilada sauce, cheese, diced onion and salt and pepper to taste.<br />
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Squish the meat and ingredients together to combine into a filling.<br />
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Divide meat mixture into fourths and stuff each pepper with as much filling as possible, and then stuff some more.<br />
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Pour water into the base of the crock pot, avoiding pouring over the peppers. Cover and cook on low for 6-7 hours.<br />
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Transfer to plates or bowls, top with sour cream or salsa and serve.<br />
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Makes 4 servings.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com13tag:blogger.com,1999:blog-8334384324352225352.post-31971740324224081612015-05-27T07:45:00.000-04:002015-05-27T07:45:00.277-04:00Applesauce Granola Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTl2ipZBh8vh6YoacZ4F8A928VnsEBXgcRZVBcT3DFsEFgvfTFtbeVX0FBr8o9iG7eBrZmj4CKtFbRulU0D7tQcAeTmCI8RTh6jOpn9tGMtRYvSYJ-C178JQr-xJLYwwAC6J-v2GcTBg/s1600/P3231236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTl2ipZBh8vh6YoacZ4F8A928VnsEBXgcRZVBcT3DFsEFgvfTFtbeVX0FBr8o9iG7eBrZmj4CKtFbRulU0D7tQcAeTmCI8RTh6jOpn9tGMtRYvSYJ-C178JQr-xJLYwwAC6J-v2GcTBg/s320/P3231236.JPG" width="320" /></a></div>
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How could I forget to post this bread? It's so delicious and super easy, not to mention fairly healthy for a quick bread. I made this a few times in a short period and have been thinking of making it again. The first loaf was to try it out. The second was to share with some friends. And the third went to Logan's teachers at daycare as a thank you and morning surprise for them. Overall, this recipe got great reviews from everyone. What's great about this bread is how you can play with the flavor depending on the kind of granola you have on hand. So you can get a little something different each time. Which is always fun.<br />
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<a name='more'></a>Another big hit from <i>Food Network Magazine's 50 Quick Breads</i> booklet from the October 2014 issue (and I can officially say that little booklet is falling apart). I'm making my way through all 50 (10 down so far). I used an oat and honey granola with lots of nutty grains and a clean flavor that really worked with the moist, applesauce-based loaf. But I would love to try this with a pumpkin granola or even a stronger cinnamon flavored version. The bread itself is so soft and tender, it's almost cakey. We really like this recipe and I'm sure to keep some applesauce in the pantry lately in case the spirit moves me to whip up a loaf sometime.<br />
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<b>Applesauce Granola Bread</b><br />
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Ingredients<br />
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1 cup applesauce<br />
1/2 cup vegetable oil<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 1/2 cups flour<br />
3/4 cup granola, divided<br />
1 teaspoon baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon nutmeg<br />
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In a large bowl, whisk together applesauce, oil, eggs and vanilla.<br />
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In a medium bowl, whisk together flour, 1/2 cup granola, baking powder, cinnamon, salt, baking soda and nutmeg.<br />
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Gradually stir flour mixture into applesauce mixture until just combined.<br />
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Transfer batter to a lightly greased 8 x 4 inch bread pan.<br />
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Sprinkle remaining granola down the center of the loaf and gently tap to adhere to top of batter.<br />
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Bake at 350 degrees F for 60-70 minutes or until top it set and gently golden and a tester inserted in the center comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOafH5Dvx70YR2wPbebwfvHnlz0dCEawL-cke1iCV8Mgxu4FiT-t7YlDrOYFSR65ZqeFNyHjCcnTCS1ItKQr60TmaBMg7jfR0_PDyoH5vZLDLSHf2fhLKjVZT9nDuUQBKWfrkzFgH7aNk/s1600/P3231223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOafH5Dvx70YR2wPbebwfvHnlz0dCEawL-cke1iCV8Mgxu4FiT-t7YlDrOYFSR65ZqeFNyHjCcnTCS1ItKQr60TmaBMg7jfR0_PDyoH5vZLDLSHf2fhLKjVZT9nDuUQBKWfrkzFgH7aNk/s320/P3231223.JPG" width="320" /></a></div>
<br />
Remove from oven and let cool in pan on wire rack for an hour. Then remove from pan and cool completely before slicing. Store in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWxCfr4jJm9SDshLot9fZwgHjtG2bdwyMjy2OagzdfVTBIIdCIC7r4tfcfqN9T0Bglv1fTI1u6il_NZ_NGV3kD2s9y64gxZsFILmW_RW5mTX_dlJ-c8h0RZ1LvtPYxVlMc82NZBqk50I/s1600/P3231232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWxCfr4jJm9SDshLot9fZwgHjtG2bdwyMjy2OagzdfVTBIIdCIC7r4tfcfqN9T0Bglv1fTI1u6il_NZ_NGV3kD2s9y64gxZsFILmW_RW5mTX_dlJ-c8h0RZ1LvtPYxVlMc82NZBqk50I/s320/P3231232.JPG" width="320" /></a></div>
<br />
Makes 1 loaf.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1Hq4gw94KU6AJigzSfO3Uc8aGFuzo0ykqhqazi_CTG8I/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe </span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com2tag:blogger.com,1999:blog-8334384324352225352.post-926379169081375242015-05-20T07:45:00.000-04:002015-05-20T07:45:00.429-04:00Classic Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg5VU9YfsMuPJ7_xlq7aMva-tmmXr2PdNvzCN0l-nKNKMUjlA5zZiC-B5_Y0r09i1JKYeQxTz_vF_F1HbGx1wxHz7rA7yoiAcVjjPKsS3VK7LfSKDyh7LwMgxjtf8b1eth2SkNRzcP1k/s1600/P5171187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg5VU9YfsMuPJ7_xlq7aMva-tmmXr2PdNvzCN0l-nKNKMUjlA5zZiC-B5_Y0r09i1JKYeQxTz_vF_F1HbGx1wxHz7rA7yoiAcVjjPKsS3VK7LfSKDyh7LwMgxjtf8b1eth2SkNRzcP1k/s320/P5171187.JPG" width="320" /></a></div>
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<br />
Sometimes comfort food is in order and for me, stuffed peppers are one of those comfort foods I love. They remind
me of my mom, who made them fairly regularly growing up. And even though when I was little I wanted "stuffed
peppers without the pepper" (aka, meatballs) which Mom was good enough to oblige this one menu request, I
eventually grew to love the pepper part too. Now I make these and serve them up with lots of mashed potatoes and a
salad for a hearty, comforting delicious dinner. I love the seasoning, the extra texture from the rice and frankly, the
satisfying look of a pepper just overstuffed and overflowing with a delicious filling.<br />
<br />
<br />
<a name='more'></a>Stuffed peppers were one of those recipes my mom just knewÂÂ--nothing written down, no cookbook
references, just what she learned from her mother and grandmother, completely in her head. So I took to the internet
and struggled to find a recipe I liked. So many of them have cheese or required me to cook the meat and the peppers
before, well, cooking the actual meal. Mom was definitely not interested in a lot of extra work to make dinner, so I
knew I could find something just as delicious and satisfying that wouldn't require a bunch of extra steps. Enter this
recipe from <a href="http://womenlivingwell.org/2012/09/delicious%C2%ADstuffed%C2%ADpeppers/" target="_blank">Women LivingWell</a>, posted by Courtney. It has all the makings that I remember, but I upped the seasoning with some of my
own favorites I remember Mom including. And instead of making a tomato soup style sauce, I used a combination of
diced tomatoes and tomato sauce. My peppers had a bit of bite left to them, which I like, but if you want them more
tender go ahead and blanch them before you cook. Or better yet, cook this recipe in the crock pot (I'd say low for 7Â8
hours), and you'll have some nice and soft peppers. And one heck of a comforting dinner.<br />
<br />
<b>Classic Stuffed Peppers</b><br />
<br />
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<br />
Ingredients<br />
<br />
4 medium/large green peppers<br />
1 1/2 pounds ground beef<br />
16 ounces tomato sauce, divided<br />
14.5 ounces diced tomatoes<br />
3/4 cup bread crumbs<br />
3/4 cup cooked rice<br />
1 medium onion, diced<br />
2 eggs<br />
1 Tablespoon Italian seasoning<br />
1 teaspoon garlic powder<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
1/2 teaspoon basil<br />
1/2 teaspoon oregano<br />
1/2 teaspoon parsley<br />
1/2 teaspoon onion powder<br />
1/3 cup grated Parmesan cheese<br />
1/2 cup water<br />
<br />
Wash the peppers then slice off the stem and a bit of the top. Remove the core and seeds and rinse the inside. Slice
each pepper in half, creating an openÂ-sided cup.<br />
<br />
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In a large bowl, combine beef, 1/2 cup tomato sauce, diced tomatoes, bread crumbs, rice, diced onion, eggs, Italian
seasoning, garlic, salt, pepper, basil, oregano, parsley and onion powder. Squish all the ingredients together until just
combined.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIiOH77QD0hGIvnhzhNBMMDdl371F-peZiNo9T7OF58FeyJdg8EYBieQDCMwzWGqyvzXUp9xSG1OY0K4D3-qNneMSvLwbAV2IrQu5P94EU4hYpJIpsvp2Xo1k-IV7HhlVVX2IX5C3m94/s1600/P5171178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIiOH77QD0hGIvnhzhNBMMDdl371F-peZiNo9T7OF58FeyJdg8EYBieQDCMwzWGqyvzXUp9xSG1OY0K4D3-qNneMSvLwbAV2IrQu5P94EU4hYpJIpsvp2Xo1k-IV7HhlVVX2IX5C3m94/s320/P5171178.JPG" width="320" /></a></div>
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<br />
Grab a handful of the meat mixture and stuff into the pepper halves. Arrange stuffed peppers in a 9 x 13 inch baking
dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKwTpnM_pAMHWkqDvowEvHFREGieQ1Jsx_8QX78MCnG_w8Po-DFKa-aTrG2kD5Ox3y2fmqK_YPN3KPp4pqoYRVgJzhxxsPUvRjZ7AzT0AQk2xoeHEun06JYEtfSr1y48kY_KlkoimkTg/s1600/P5171184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKwTpnM_pAMHWkqDvowEvHFREGieQ1Jsx_8QX78MCnG_w8Po-DFKa-aTrG2kD5Ox3y2fmqK_YPN3KPp4pqoYRVgJzhxxsPUvRjZ7AzT0AQk2xoeHEun06JYEtfSr1y48kY_KlkoimkTg/s320/P5171184.JPG" width="320" /></a></div>
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<br />
Pour remaining tomato sauce evenly over the stuffed peppers and sprinkle with Parmesan cheese. Drizzle water into
the base of the pan, avoiding pouring over the peppers.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHb_pQM26vkOClbC0Cl_RR3_MfxEtZWGVJfYxIke80m69qvj0OjVxrKvCsI9eFO-LUXGikt6qYEh6o3a6tyvIB89ftMK47YyRm791ViE7b-kpyoY1Ya-vy6vnnCjkqWVUcweF_tNaWjTE/s1600/P5171185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHb_pQM26vkOClbC0Cl_RR3_MfxEtZWGVJfYxIke80m69qvj0OjVxrKvCsI9eFO-LUXGikt6qYEh6o3a6tyvIB89ftMK47YyRm791ViE7b-kpyoY1Ya-vy6vnnCjkqWVUcweF_tNaWjTE/s320/P5171185.JPG" width="320" /></a></div>
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<br />
Cover with foil and bake at 350 degrees F for an hour.<br />
<br />
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<br />
Remove from oven and serve hot with mashed potatoes and salad or steamed vegetables.<br />
<br />
Makes 8 servings.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1yGIKEvsc_A_SRXvaM4uvLmEJQzPIqukl5lFbXDuAouw/edit?usp=sharing" target="_blank"><i><span style="size: xÂsmall;">Printer Friendly Recipe</span></i></a> <br />
<br />Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com8tag:blogger.com,1999:blog-8334384324352225352.post-90165066885347775382015-05-15T07:45:00.000-04:002015-05-15T08:02:07.350-04:00Birthday Oreo Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KtQV_5Up-5VJjaRoEoAyxaGaQdxEN0-8rFdow0H54DQFwKR5MICxzB_yphopIqCXbc8StEg-_sdzLVc9sKK5BJDhEOT3yfoWiV-Xu52ykG5hvW-A5LEN5JLhw_x3JYv-ecMMiOMZHME/s1600/P5121253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KtQV_5Up-5VJjaRoEoAyxaGaQdxEN0-8rFdow0H54DQFwKR5MICxzB_yphopIqCXbc8StEg-_sdzLVc9sKK5BJDhEOT3yfoWiV-Xu52ykG5hvW-A5LEN5JLhw_x3JYv-ecMMiOMZHME/s320/P5121253.JPG" width="320" /></a></div>
<br />
These are definitely birthday blondies. I made them three times in two months, for three different birthdays. Of course, the first two times we ate them all/gave them to the birthday honoree before I remembered to take a picture. In fact, this picture is of the last few in the pan. They are just so good, we gobbled them down before I had the time/sunny skies to grab the camera. Clearly. The blondie itself is perfect--sturdy with the right amount of crunchy edge and enough softness on the interior to gently break. But the real fabulousness is in the flavor--a little hint of birthday cake with sprinkles, white chocolate chips and big fat chunks of golden birthday cake flavor cream filled Oreos. Clearly these were made for a party and I hope the three birthday girls (Rachel, Lisa and Lisa) loved them.<br />
<br />
<a name='more'></a>These blondies were inspired by a recipe I saw on <a href="http://www.iwashyoudry.com/2013/04/01/oreo-birthday-cake-blondies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+IWashYouDry+%28I+Wash...+You+Dry%29" target="_blank">I Wash You Dry</a>. I didn't actually follow Shawn's recipe because it only made enough for an 8 x 8 pan. And I knew I wanted more. But instead of just doubling up the recipe, I opted to adapt the a <a href="http://www.secretsfromthecookieprincess.com/2012/08/swirled-blondies.html" target="_blank">blondie</a> recipe I've done before from <i>Food Network Magazine's 50 Brownies</i> booklet from the March 2012 issue. And the tweaking began. The thing with making this particular version several times also means I had a chance to perfect the recipe. Not that it needed a ton of tweaks, but each time I thought, "ooh, what if I did..." Even in the end, my ingredient photo doesn't match what I ultimately added to the recipe because as I was about to add the flour, for example, I decided to swap some of it for yellow cake mix. Clearly, you could swap out the golden Oreos for the chocolate counterpart. And instead of white chocolate chips, use semi-sweet. Or milk chocolate. In the end, all the matters are sprinkles and the desire to keep shoving these in your face. Make them for your next birthday get together or three.<br />
<b><br /></b>
<b>Birthday Oreo Blondies</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6Sme3ovBwSl0_Wt3J6TXQ1srZRj7NaGJEbFYqzIWMRvE19UFQJzkssjKrM2XQ8BEaC4RKoVkK7OCLCIDWFSul1NMYCiKWC0NYN4_VZ16yuLVeCTn-3mkFlvfhWyNmgKeD0B8tdy8DMg/s1600/P4271192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6Sme3ovBwSl0_Wt3J6TXQ1srZRj7NaGJEbFYqzIWMRvE19UFQJzkssjKrM2XQ8BEaC4RKoVkK7OCLCIDWFSul1NMYCiKWC0NYN4_VZ16yuLVeCTn-3mkFlvfhWyNmgKeD0B8tdy8DMg/s320/P4271192.JPG" width="320" /></a></div>
<br />
Ingredients<br />
<br />
1/2 cup butter, melted and cooled<br />
1 1/2 cups brown sugar<br />
2 eggs, room temperature<br />
2 Tablespoons bourbon (<i>optional but encouraged</i>)<br />
2 teaspoons vanilla extract or <a href="http://www.amazon.com/gp/product/B00KCUT6HQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KCUT6HQ&linkCode=as2&tag=secretsfr-20&linkId=R2IG6M4MZYMJ5NHT">Princess Cake & Cookie</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=secretsfr-20&l=as2&o=1&a=B00KCUT6HQ" height="1" style="border: none !important; margin: 0px !important;" width="1" /> emulsion<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
12 Birthday Cake Golden Oreos, chopped<br />
1/2 cup white chocolate chips<br />
1/4 rainbow sprinkles<br />
1 cup flour<br />
1/2 cup yellow cake mix (<i>not pictured</i>)<br />
<br />
In a large bowl, whisk together butter and brown sugar. Add eggs, one at a time, and whisk to combine. Whisk in bourbon, if using, and vanilla extract or emulsion.<br />
<br />
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Stir in baking powder and salt. Then add chopped cookies, white chocolate chips and sprinkles.<br />
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Gently stir in flour and cake mix until just combined.<br />
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Lightly grease a 9 x 13 inch baking pan. Transfer batter to pan and press to an evenly layer fully in the pan.<br />
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Bake at 325 degrees F for 40-45 minutes or until edges are set, top is golden and a tester inserted in the center comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6NPlszF3jUoVA30p-3Vli9TOdq154ppLVk6GxWZxMkyczyv7kKMYO9CefkLe8deoCTWt-d5vERTONiNqO8IyKDWVmIwl1wYTVZOnV3s4p6PnSiSmI10YHkefY0oihqHeJuSbbj9hsFg/s1600/P4271198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6NPlszF3jUoVA30p-3Vli9TOdq154ppLVk6GxWZxMkyczyv7kKMYO9CefkLe8deoCTWt-d5vERTONiNqO8IyKDWVmIwl1wYTVZOnV3s4p6PnSiSmI10YHkefY0oihqHeJuSbbj9hsFg/s320/P4271198.JPG" width="320" /></a></div>
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Remove from oven and cool on wire rack before cutting into bars and serving.<br />
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Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1q3-7zzRHrjam_2KiFVpr0DklnmAMYj0UJxWLFeHLTFI/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com10tag:blogger.com,1999:blog-8334384324352225352.post-55171482660369840642015-05-11T00:00:00.000-04:002015-05-11T00:00:05.790-04:00Korean Beef <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNyGe7U9ZcuTOnR8xbnhtlnZRmhkjuX5_YKnhBCj7dTjHdYxe9FrEM7s3GGw45vjk-C5Q6ybxo84VxAVgZfSnC956LbQmBZ54h0tEvaMd1WVYyL6b1mnOjfpUfBUM6sAZCPE0bkM_eG4/s1600/P4051355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNyGe7U9ZcuTOnR8xbnhtlnZRmhkjuX5_YKnhBCj7dTjHdYxe9FrEM7s3GGw45vjk-C5Q6ybxo84VxAVgZfSnC956LbQmBZ54h0tEvaMd1WVYyL6b1mnOjfpUfBUM6sAZCPE0bkM_eG4/s320/P4051355.JPG" width="320" /></a></div>
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I'm embarrassed that I've been absent for this long. I've been cooking, but the new job has taken some getting used to in terms of setting our routine (but it's great!) and of course my new little kitchen helper is still figuring out all the tools and how they work. But at 5 months old, he has a lot more to learn, not the least of which is don't put all the tools in your mouth. I've got a backlog of birthday baking to share with you, a few more tasty quick breads and some other goodies I'd like to get to you before this time next month. Because I while I super excited that today is <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> reveal day, I'm disappointed that the last time I posted something delicious was for last month's <a href="http://www.secretsfromthecookieprincess.com/2015/04/oatmeal-and-honey-lactation-cookies.html" target="_blank">Secret Recipe Club</a>. But we all hit these ruts and I'm thrilled with this recipe and the nudge to get back in gear with posting. We've actually had this a few times already because it's super easy to make during the week after work and daycare, between feeding the little guy and getting him ready for bed. Plus it tastes awesome. I love my crock pot <a href="http://www.secretsfromthecookieprincess.com/2013/01/beef-with-broccoli.html" target="_blank">Beef and Broccoli</a>, but this stove top Korean Beef is equally delicious with a slight twist in the flavor, texture and presentation. I've never been to a Korean restaurant, so I can't vouch for authenticity. Authentic or not, it's still delicious and is definitely in our rotation. The first time I made this, I didn't have any broccoli, so I substituted green beans and it was equally good. thank goodness for <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> for helping me get back on track and find this awesome recipe.<br />
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<a name='more'></a>What's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>? Each Monday a group of
bloggers post a recipe they've made from another blogger's repertoire.
Nobody knows who's featuring their blog until that day and it's a fun
chance to visit new blogs and try something different. Visit some of the
other bloggers in my group by checking out the blog hop at the bottom
of this post. To learn more about <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>, click <a href="http://secret-recipe-club.blogspot.com/" target="_blank">here</a>. This month I had the pleasure to cook from <a href="http://thepintertestkitchen.com/" target="_blank">The PinterTest Kitchen</a>, a family affair comprised of a mom, Sharon, and her two daughters Allison and Jessica. Between the three of them, they are whipping up all the popular recipes posted on <a href="https://www.pinterest.com/acookieprincess/" target="_blank">Pinterest</a> (my kind of ladies, since I find so much inspiration there myself). Per usual I struggled with my choice, particularly since these ladies have made so many of the recipes I've pinned but haven't tried yet: <a href="http://thepintertestkitchen.com/buffalo-chicken-ring-recipe/" target="_blank">Buffalo Chicken Ring</a>, <a href="http://thepintertestkitchen.com/red-velvet-whoopie-pies/" target="_blank">Red Velvet Whoopie Pies</a>, <a href="http://thepintertestkitchen.com/raspberry-coffeecake-muffins/" target="_blank">Raspberry Coffeecake Muffins</a>, or <a href="http://thepintertestkitchen.com/party-time-pizza-wonton-cups/" target="_blank">Pizza Wonton Cups</a>. But I finally narrowed it down to Allison's <a href="http://thepintertestkitchen.com/my-easy-korean-beef-recipe/" target="_blank">Korean Beef</a>, partially because I was running out of time for dinner--before we called for take out--when I realized I had all the ingredients. I certainly love being able to try a new recipe without any pre-planning! I did leave out the sesame seeds, not because I didn't have them, but because I didn't feel like toasting them (yes, I was lazy). But I did swap the olive oil for sesame oil, so I still got that good flavor. We always have a vegetable at dinner and by adding the broccoli directly to the meal, we got all the lovely saucy flavor and a one bowl meal. Few dishes are always a bonus when cleaning up dinner and trying you get Logan down for bed on time. This Korean Beef is a new favorite, and we'll be enjoying it for a long time. Be sure to head over to <a href="http://thepintertestkitchen.com/" target="_blank">The PinterTest Kitchen</a> and check out the other awesome recipes from Allison, Jessica and Sharon.<br />
<b><br /></b>
<b>Korean Beef</b><br />
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Ingredients<br />
<br />
2 Tablespoons sesame oil<br />
3 cloves garlic<br />
1 pound ground beef<br />
1/3 cup brown sugar, packed<br />
1/4 cup soy sauce <br />
1 teaspoon ground ginger<br />
1 teaspoon red pepper flakes<br />
salt and pepper, to taste<br />
1 pound broccoli florets, fresh or frozen<br />
2 cups cooked rice (<i>not pictured</i>)<br />
3-4 scallions (<i>not pictured</i>)<br />
<br />
In a medium skillet, heat sesame oil and minced garlic cloves over medium high heat until fragrant. Add beef and cook until browned. Drain off excess fat and return to stove.<br />
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In a small bowl, whisk together brown sugar, soy sauce, ginger, red pepper flakes, salt and pepper.<br />
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Pour over beef, stir to coat and cook on medium low heat.<br />
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Add broccoli and toss to coat. Cover pan and cook for 10 minutes until the broccoli is steamed and the sauce is slightly thickened.<br />
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Remove from heat and serve over rice. Top with chopped scallions.<br />
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Makes 4 servings.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<a href="https://docs.google.com/document/d/1suzPLJk0sIzunmq3fxwCLz3FclICSpSgVhfncL5T2Gs/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a><br />
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Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com293tag:blogger.com,1999:blog-8334384324352225352.post-61538412909849372622015-04-13T00:00:00.000-04:002015-04-13T00:00:04.690-04:00Oatmeal and Honey Lactation Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
If you're a breastfeeding mom like me sometimes you worry about the milk. And if you like cookies like me, you think "How can I not try to ensure the milk supply while enjoying a delicious cookie?" It's definitely not something I'd ever thought I'd blog about, but now I understand. And the plus side is these cookies are really good. Like seriously tasty. Oats and honey, with the help of dark chocolate chips and dried cranberries, make a really delicious soft cookie with a serious combination of a honey nut flavor. Yes there is flax and brewer's yeast in these cookies, but honestly I didn't even notice the yeast come through the flavor (and yes, I've definitely seen an increase in milk supply). And who knew I'd be lucky to stumble upon a lactation cookie recipe, in the very month I needed it most, from my <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> assignment!<br />
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<a name='more'></a>Since it's the second Monday of the month, that means it's reveal day for Group B! What's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>? Each Monday a group of
bloggers post a recipe they've made from another blogger's repertoire.
Nobody knows who's featuring their blog until that day and it's a fun
chance to visit new blogs and try something different. Visit some of the
other bloggers in my group by checking out the blog hop at the bottom
of this post. To learn more about <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>, click <a href="http://secret-recipe-club.blogspot.com/" target="_blank">here</a>. This month my assignment was super fun--a cute and delicious blog called <a href="http://goodiegodmother.com/" target="_blank">Goodie Godmother</a>. Sound familiar? Well, first I learned about Mary and her blog back over the holidays when she sent me some awesome <a href="http://www.secretsfromthecookieprincess.com/2014/12/salted-chocolate-truffle-cookies.html" target="_blank">Shortbread Turtle Thumbprints</a> for the <a href="http://www.fbcookieswap.com/" target="_blank">Great Food Blogger Cookie Swap</a>. Then, for her first month with <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>, Mary was assigned to my blog last month! So of course I was thrilled to receive her blog for my assignment for April. Mary has a ton of delicious recipes running the gambit of healthy to decadent to quick to prepare. Of course I thought about making those <a href="http://goodiegodmother.com/shortbread-turtle-thumbprint-cookies/" target="_blank">Shortbread Turtle Thumbprints</a> (they were so good when Mary sent them). So many options: <a href="http://goodiegodmother.com/baked-red-velvet-doughnuts/" target="_blank">Red Velvet Donuts</a>, <a href="http://goodiegodmother.com/samoas-cheesecake-bars/" target="_blank">Samoa Cheesecake Bars</a>, or <a href="http://goodiegodmother.com/vanilla-bean-marshmallows/" target="_blank">Vanilla Bean Marshmallows</a>? And then of course the entrees: <a href="http://goodiegodmother.com/chicken-cheese-tortellini-casserole-freezer-friendly/" target="_blank">Chicken Cheese Tortellini Casserole</a> or the <a href="http://goodiegodmother.com/the-ultimate-baked-macaroni-and-cheese/" target="_blank">Ultimate Baked Mac and Cheese</a>? But when I came across Mary's <a href="http://goodiegodmother.com/cranberry-chocolate-breakfast-cookies/" target="_blank">Cranberry Chocolate Breakfast Cookies</a>, along with her story of being at home her new little one last year, my problem was solved. Take a look for yourself--go visit Mary's awesome <a href="http://goodiegodmother.com/" target="_blank">blog</a> and find something delicious to make.<br />
<br />
This recipe was fantastic. I didn't have coconut flour, so I used all purpose. And I also added brewer's yeast, one of the key ingredients that takes these to "lactation cookie" mode, as opposed to just a delicious cookie. Brewer's yeast is the only type of yeast that will work here. Don't use any other kind of yeast, and be particular about the type of brewer's yeast you use. Some can have a strong after taste or overpower baked goods. I used <a href="http://www.amazon.com/gp/product/B00014DZL6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00014DZL6&linkCode=as2&tag=secretsfr-20&linkId=XBVUKARGJUJNN4IH">Solgar Brewers Yeast</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=secretsfr-20&l=as2&o=1&a=B00014DZL6" height="1" style="border: none !important; margin: 0px !important;" width="1" /> and I found it didn't impart any yeast-like flavor, although these cookies have a lot of other flavors going on from the honey, oats, cranberries and chocolate, so maybe that's why. After making up these cookies, I froze them in batches so I could have them on hand for a little while, grabbing one maybe at night for a feeding or tossing one in my work bag to enjoy during a pumping session (not that they would work immediately for increasing milk production--more that they are a hearty cookie that makes a nice snack when I'm ravenous while pumping). I did notice an increase in production after regularly enjoying them, and I also enjoyed the ease of grabbing something sweet, tasty and substantial to help keep me from getting hangry. It's kind of amazing how hungry I get because of nursing--not that I'm complaining about getting to eat a little extra! If you're not a nursing mom, these cookies make great breakfast cookies--just omit the brewer's yeast and enjoy. Thanks Mary for a great recipe!<br />
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<b>Oatmeal and Honey Lactation Cookies</b><br />
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Ingredients<br />
<br />
1 cup whole almonds<br />
1 1/2 cups oats<br />
1/2 cup ground flax<br />
1/3 cup flour<br />
3 Tablespoons brewer's yeast<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
1/2 cup almond butter<br />
1/2 cup honey<br />
1/4 cup coconut oil, melted<br />
1 eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup dried cranberries<br />
1/2 cup dark chocolate chips<br />
<br />
In a food processor, grind almonds to a fine, powder-like consistency. In a medium bowl, combine ground almonds, oats, flax, flour, brewer's yeast, baking soda, cinnamon and salt. Whisk to combine.<br />
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In larger bowl, whisk together almond butter, melted coconut oil, egg, and vanilla.<br />
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Pour almond-oat mixture into almond butter mixture and stir until just combined.<br />
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Fold in cranberries and dark chocolate chips.<br />
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<br />
Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.<br />
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<br />
Bake at 375 degrees F for 8-10 minutes or until edges are set and golden. Turn baking sheet 180
degrees halfway through. If using more than
one sheet at a time, rotate positions in the oven for more even
baking.<br />
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Cool on pans for 5 minutes before transferring to wire racks to cool completely.<br />
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<br />
Makes 3 dozen cookies.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/18pZBubqWKFHNg12wFGT7otu3fz6xcPf0YkgOSFukIS4/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe </span></i></a><br />
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com9tag:blogger.com,1999:blog-8334384324352225352.post-90036560297651025452015-04-10T07:45:00.000-04:002015-04-10T07:45:00.789-04:00Chocolate Stout Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsee0zvwrGRD1XHJg2kNioAVj3tl1EZR_etue6bZmgrEEyeOm1D2pORcDJZPTl0MaIlwLMR8Hl9Un8j2iUy1Qk35yp_TW1yDYlnZ1SDpZiwE4yRAAd6rjqVnvVasuMRph4AgNAUMJF8E/s1600/P3271308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsee0zvwrGRD1XHJg2kNioAVj3tl1EZR_etue6bZmgrEEyeOm1D2pORcDJZPTl0MaIlwLMR8Hl9Un8j2iUy1Qk35yp_TW1yDYlnZ1SDpZiwE4yRAAd6rjqVnvVasuMRph4AgNAUMJF8E/s1600/P3271308.JPG" height="240" width="320" /></a></div>
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Yes I realize St. Patrick's Day is long over but I also know that like me, many people have one lonely bottle of Guinness kicking around their fridge and maybe you want to do something other than drink it. Since chocolate and stout go so well together, and this is a great way to sneak alcohol into your breakfast (just kidding, it cooks off), this recipe is bound to make you happy. And hello it's super easy. This bread is perfectly tender and has a nice richness that brings out the beautiful chocolate flavors, totally enhanced by the stout. This bread is perfect for sharing,at brunch or as a snack. This bread has a nice cocoa flavor without being overtly sweet or screaming rich chocolate. Even Dave liked this bread, and he's usually not a fan of the chocolate breads, particularly in the morning. So I must have done something right here.<br />
<br />
<a name='more'></a>I've pretty much convinced myself that I'm going to make virtually all the breads from that little <i>Food Network Magazine</i> booklet, <i>50 Quick Breads</i>. They are just so easy and every one of them, including this one, has been delicious. The minor adjustment I made to this recipe was to add a bit of espresso powder, which highlighted the stout and chocolate flavors even further. And since the batter requires minimal utensils and is very quick t make, you'll probably find yourself hoping there's another leftover bottle of stout kicking around the back of the fridge.<br />
<br />
<b>Chocolate Stout Bread</b><br />
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<br />
Ingredients<br />
<br />
14 ounces stout beer, room temperature<br />
1/2 cup butter, melted<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 1/2 cups flour<br />
3/4 cup sugar<br />
1/4 cup unsweetened cocoa powder<br />
1/4 cup semisweet chocolate chips<br />
1 teaspoon espresso powder <br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda <br />
<br />
In a large bowl, whisk together stout, butter, eggs and vanilla. This will foam slightly so be sure to whisk through to combine everything.<br />
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In a medium bowl, combine flour, sugar, cocoa powder, chocolate chips, espresso powder, baking powder, salt and baking soda and whisk to combine.<br />
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Stir flour mixture into stout mixture until just combined.<br />
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Transfer batter to a lightly greased 8 x 4 loaf pan.<br />
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Bake at 350 degrees F for 60-70 minutes or until top is set and a tester inserted in the center comes out clean.<br />
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Remove from oven and cool in pan on wire rack for an hour. Then remove from pan and cool completely on wire rack before slicing and serving. Store wrapped in foil in a zip top bag.<br />
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Makes 1 loaf.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1VyccVZYmtFwJdOm5IQZVZHInzmXXeIHOYYpCdxneQwM/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com2tag:blogger.com,1999:blog-8334384324352225352.post-63756291072526989772015-04-08T07:45:00.000-04:002015-04-08T07:45:00.321-04:00Blueberry Muffin Cookies<div class="separator" style="clear: both; text-align: center;">
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You all know how I love to combine my sweet treats--taking something you'd typically associate with one type of dessert and blend it together with another. <a href="http://www.secretsfromthecookieprincess.com/2014/05/ice-cream-sundae-cookies.html" target="_blank">Ice Cream Sundae Cookies</a>. <a href="http://www.secretsfromthecookieprincess.com/2012/10/apple-fritter-muffins.html" target="_blank">Apple Fritter Muffins</a>. <a href="http://www.secretsfromthecookieprincess.com/2013/06/smores-waffles.html" target="_blank">Smores Waffles</a>. So it should comes as no surprise that I would jump at the chance to make cookies that taste like blueberry muffins, especially for my niece Abi who loves blueberry muffins and just happened to celebrate her birthday last week. These cookies taste like fluffy blueberry muffin tops, complete with struesel crumbled on top. They are deliciously soft and the blueberries burst with sweetness in every bite. Dave and I couldn't get enough of these and they were Abi approved as well. Plus, if it has muffin in the name, that means it's an acceptable breakfast item, right? Just ignore that part about a cookie if it's before noon.<br />
<br />
<a name='more'></a>I was just about to start my annual search for Abi's birthday cookie when Shelly at <a href="http://cookiesandcups.com/blueberry-muffin-cookies/" target="_blank">Cookies & Cups</a> posted this recipe. Boom. Problem solved. I used fresh blueberries, but thawed blueberries patted dry would totally work. The batter is on the thicker side, like a muffin, but you can work with it easily to shape your cookies. The streusel recipe is a LOT--I could only use about a third of it and I thought I was really piling it on. And be sure to press it into the cookie (but don't flatten further). The struesel crumbles off, like on a muffin, so you want to get as much to bake onto the cookie as possible. These cookies are fun and delicious and I'm thinking there might be other muffins out there that deserve the cookie treatment.<br />
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<b>Blueberry Muffin Cookies</b><br />
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Ingredients<br />
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3 3/4 plus 1 1/3 cups flour, divided <br />
1 plus 1/3 cups brown sugar, packed, divided<br />
1/2 cup sugar, divided<br />
1 teaspoon cinnamon<br />
1 1/2 cups butter, room temperature, divided<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 1/2 cups blueberries, fresh or frozen (thawed, rinsed and dried)<br />
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In a small bowl, combine 1 1/3 cup flour, 1/3 cup brown sugar, 1/4 cup sugar, and cinnamon. Melt 1/2 cup butter and stir into flour mixture and combine until crumbly. Set aside as topping.<br />
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In a stand mixer fitted with a paddle attachment or a large bowl with a hand held mixer, beat butter until creamy. Add 1 cup brown sugar and 1/4 cup sugar and beat until fluffy, scraping sides of bowl as needed. Beat in eggs, one at a time, then vanilla, baking soda and salt.<br />
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Reduce speed and stir in flour until just combined.<br />
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Gently fold in blueberries and distribute throughout.<br />
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Using a medium cookie scoop place arrange dough on parchment or Silpat lined cookie sheets. Using the back of the scoop or your thumb, press a well into each cookie taking care not to press too flat.<br />
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Spoon streusel topping into the well of each cookie, piling on as much as possible and pressing gently into each cookie without flattening further.<br />
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Bake at 350 degrees f for 10-12 minutes until edges are set and golden brown. Turn baking sheet 180 degrees halfway through. If using more than
one sheet at a time, rotate positions in the oven for more even
baking.<br />
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Remove from oven and cool on pans for a few minutes before transferring to wire racks to cool completely.<br />
<br />
Makes 3 dozen cookies.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1TgsWXXatmTdlwe6MRGVhfZDRN3sDiLt5z5vSHlmdYnU/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe </span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com2tag:blogger.com,1999:blog-8334384324352225352.post-80923520633246608312015-03-30T07:45:00.000-04:002015-03-30T07:45:00.682-04:00Carrot Coconut Bread<div class="separator" style="clear: both; text-align: center;">
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<br />
Easter is right around the corner, which means it's pretty much carrot cake season. I'm not a huge fan of carrot cake, but I will have a piece when in the right mood. And I'll certainly entertain the idea of turning carrot cake into something else, like a <a href="http://www.secretsfromthecookieprincess.com/2013/08/carrot-cake-mix-cookies.html" target="_blank">cookie</a> or in this case, a lovely loaf of quick bread. I actually made this twice in the past week--once for my friend Cindy for her birthday baking and again for us because Dave was drooling when he saw Cindy's loaf and I think was a little disappointed he couldn't try it. But I'm glad to repeat it since it's a delicious twist on a breakfast or snack bread and was super easy to make. And the glaze. Do not skip the glaze. If carrot cake is just a delivery vehicle for cream cheese frosting, then this bread was made specifically for this cream cheese glaze. So. Good. This loaf is hearty, so you could totally just make it breakfast with a cup of coffee. Or a mid morning snack. Or lunch. Or grab a slice when you're up at 2 am with the baby.<br />
<br />
<a name='more'></a>My little <i>50 Quick Breads</i> booklet from the October 2014 issue of <i>Food Network Magazine</i> is getting a little worn, and smattered with ingredients. But I'm totally ok with that because the recipes I'm getting from that looking book, including this one, are absolutely fantastic. Since I made two loaves, I took the opportunity to make one with vanilla extract and the other with coconut emulsion--either is great, but if you want more coconut flavor go for the emulsion. I skipped the raisins since I didn't have them and bumped up the coconut flakes by a quarter cup. This bread would be perfect for Easter brunch, so do yourself a favor and bake it up for your hostess or your guests.<br />
<br />
<b>Carrot Coconut Bread</b><br />
<br />
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<br />
Ingredients<br />
<br />
1 cup shredded carrot (<i>about 2-3 carrots</i>)<br />
1/2 cup vegetable oil<br />
1/2 cup sour cream<br />
2 eggs<br />
1 teaspoon vanilla extract or coconut emulsion<br />
1 1/2 cups flour<br />
3/4 cup sugar<br />
3/4 cup coconut flakes<br />
1 teaspoon baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon plus a pinch salt, divided<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon nutmeg<br />
2 ounces cream cheese, softened<br />
3 Tablespoons milk<br />
2 Tablespoons powdered sugar<br />
<br />
In a large bowl, whisk together shredded carrot, oil, sour cream, eggs and vanilla or emulsion.<br />
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<br />
In a medium bowl, whisk together flour, sugar, coconut flakes, baking powder, cinnamon /12 teaspoon salt, baking soda and nutmeg. Add flour mixture to carrot mixture and stir until just combined when all the flour mixture is moistened.<br />
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<br />
Transfer batter to a lightly greased 8 x 4 inch loaf pan.<br />
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Bake at 350 degrees F for an hour or until top is set and golden and a tester inserted in the center comes out clean.<br />
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Remove from oven and cool in pan on wire rack for an hour. Then remove from pan and let cool completely on rack.<br />
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While loaf cools, prepare the glaze by whisking cream cheese, milk, powdered sugar and pinch of salt in a small bowl. Continue to whisk until a thick gaze forms, about 5 minutes or so.<br />
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Place a flexible cutting mat, or waxed paper, under the wire rack with the loaf on it and drizzle glaze over the top of loaf, allowing it to drip down the sides. Allow glaze to set before slicing.<br />
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<br />
Makes 1 loaf.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<a href="https://docs.google.com/document/d/17XyqQ20j947zTX113t0aNUizw9u9ipxtcya8OzKUtfM/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;"><br /></span></i></a>
<a href="https://docs.google.com/document/d/17XyqQ20j947zTX113t0aNUizw9u9ipxtcya8OzKUtfM/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com0tag:blogger.com,1999:blog-8334384324352225352.post-54794228546017269402015-03-20T07:45:00.000-04:002015-03-20T07:45:00.081-04:00Buffalo Chicken Meatballs<div class="separator" style="clear: both; text-align: center;">
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<br />
I love some buffalo chicken wings. That spicy meaty game day grub is one of my favorite indulgences. Heat and spice makes me happy, so I like having that flavor some other way, like the <a href="http://www.secretsfromthecookieprincess.com/2012/03/buffalo-chicken-and-blue-cheese.html" target="_blank">Buffalo Chicken Meatloaf</a> I shared a while back. So I'm loving these meatballs which are perfect little appetizers without the mess of wings with bones. Dave even tossed a few of these on a sub roll for a buffalo chicken meatball sub--brilliant! Yes, we'll have these again for many parties, I'm sure.<br />
<br />
<a name='more'></a>Poking around the internet I found this recipe from Chungah at <a href="http://damndelicious.net/2014/04/30/slow-cooker-buffalo-chicken-meatballs/" target="_blank">Damn Delicious</a>. Originally the recipe cooked these in the slow cooker, but I wanted them faster than that. So I baked the meatballs to cook them through first, then I tossed them in the sauce and baked them longer to marinate in that spicy hot sauce. Delicious. I might next time shred up some celery and carrots and mix that in to get the whole buffalo wing effect in one little meatball bite. These were so easy to make and a healthy alternative to fries wings. Ok, no more talking--I need to go make more of these.<br />
<br />
<b>Buffalo Chicken Meatballs</b><br />
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<br />
Ingredients<br />
<br />
1 pound ground chicken<br />
3/4 cup panko bread crumbs<br />
1 egg<br />
1 small onion, finely diced<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
salt and pepper, to taste <br />
3/4 cup plus 2 Tablespoons buffalo sauce, divided<br />
<br />
In a medium bowl, combine ground chicken, panko, egg, onion, garlic powder, onion powder, salt, pepper and 2 Tablespoons buffalo sauce. Squish together until combined, but take care not to overwork the mixture.<br />
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Pinch off chunks of meat mixture and roll into balls about 1 1/2 inches across. Arrange on a broiler pan.<br />
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Bake at 400 degrees F for 10 minutes.<br />
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Remove from oven and transfer to a baking dish. Add buffalo sauce and toss to coat.<br />
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Return to oven and bake for an additional 10 minutes.<br />
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Remove from oven and serve with bleu cheese or ranch dips.<br />
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Makes 24 meatballs.<br />
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Happy Baking,<br />
The Cookie Princess<br />
<a href="https://docs.google.com/document/d/1mgKgdjk5uTk17wYolhe3j_oC0PAIQCOpTzwnRXMRC9A/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;"><br /></span></i></a>
<a href="https://docs.google.com/document/d/1mgKgdjk5uTk17wYolhe3j_oC0PAIQCOpTzwnRXMRC9A/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com0tag:blogger.com,1999:blog-8334384324352225352.post-48700734302309066652015-03-16T07:45:00.000-04:002015-03-16T07:45:00.469-04:00Guinness Brownies<div class="separator" style="clear: both; text-align: center;">
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St Patrick's Day is tomorrow and I need to share with you guys the awesomeness that is these brownies. A thick, dense brownie full of rich chocolate goodness, heightened with that beautiful Irish stout Guinness. And then I did something awful. And by awful I mean amazing. I took the Bailey's buttercream frosting from my <a href="http://www.secretsfromthecookieprincess.com/2014/03/irish-triple-threat-cupcakes.html" target="_blank">Irish Triple Threat cupcakes</a> and slathered it on top of these brownies. Irish dessert squared. I took these to a party over the weekend were they got rave reviews. I've never made a brownie quite like this. It's fudgy but not gooey and thick but not cakey. Seriously, these are so good I can hardly describe them. Just trust that you need to make these. Now. <br />
<br />
<a name='more'></a>I've wanted to make Guinness brownies for a while now and I was finally able to stake claim to an extra bottle so I snagged it and got to work. Starting from Abby's recipe from <a href="http://shallwecook.blogspot.com/2010/03/guinness-brownies.html" target="_blank">Confabulation in the Kitchen</a>, I made some adjustments to her method, making them more like my regular brownies. I also added a bit of espresso powder to height the richness of the dark chocolate. The result is pure perfection. Be warned, the batter is very runny, but it will bake into the perfect thick brownie with amazing flavor. All your Irish friends will love them. And your non-Irish friends. And anyone who doesn't like them probably shouldn't be your friend anyway. So make these for your friends.<br />
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<b>Guinness Brownies</b><br />
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Ingredients<br />
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1 cup flour<br />
3/4 cup unsweetened cocoa powder<br />
1 teaspoon espresso powder<br />
1/4 teaspoon salt<br />
6 Tablespoons butter<br />
8 ounces dark chocolate chips<br />
3/4 cup white chocolate chips<br />
1 cup sugar<br />
4 eggs, room temperature<br />
1 1/4 cup Guinness Stout, room temperature, poured without foam<br />
1 cup semisweet chocolate chips<br />
<a href="http://www.secretsfromthecookieprincess.com/2014/03/irish-triple-threat-cupcakes.html" target="_blank">Bailey's buttercream frosting</a> (<i>not pictured</i>) <br />
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Whisk flour, cocoa powder, espresso powder and salt in a medium bowl. In a medium saucepan, heat butter, dark chocolate chips and white chocolate chips over medium low heat, stirring until combined and melted. <br />
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Remove from heat and stir in sugar. Return to low heat briefly to melt sugar slightly, about 30-60 seconds, stirring often.<br />
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Remove from heat and let cool slightly. Add eggs, one at a time, whisking constantly to ensure eggs are tempered and do not scramble. <br />
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Stir in flour mixture until just incorporated.<br />
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Whisk in Guinness and incorporate with batter carefully.<br />
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Stir in semisweet chocolate chips.<br />
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Pour batter into a greased 9 x 13 inch pan.<br />
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Bake at 375 degrees F for 30 minutes or until set and a tester inserted in the center comes out clean.<br />
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Remove from oven and cool on wire rack for about an hour before frosting. Let frosting set before cutting into bars.<br />
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Makes 24 brownies.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1wfG5ZAHlePO-1rgmZPg7C4AOswiQ5c_MxcVFTI_z568/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe </span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com2tag:blogger.com,1999:blog-8334384324352225352.post-62116448984121702302015-03-13T07:45:00.000-04:002015-03-13T07:45:00.588-04:00Leek & Potato Soup<div class="separator" style="clear: both; text-align: center;">
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When Dave and I went to Ireland, one of my favorite meals included a delicious bowl of leek and potato soup. It was fresh, creamy and the perfect consistency. Ever since I've wanted to make a version at home and I've finally gotten around to it. And the timing is great for a beautiful and healthy green dish for St. Patrick's Day next week. This soup is simple to make and has very few ingredients but tons of flavor. I love the flavor leeks give to dishes, so a soup that celebrates the leek itself makes me very happy. This soup seems fancy but uses just a few ingredients and is ready in less than 30 minutes.<br />
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<a name='more'></a>Recently I was in the grocery store and there was a leek in my cart. Actually two leeks. When I came home I decided to make this Leek and Potato Soup from the same <i>Soups</i> cookbook as the <a href="http://www.secretsfromthecookieprincess.com/2014/10/beef-and-barley-soup.html" target="_blank">Beef and Barley Soup</a> I love so much. I didn't have any light cream, so I substituted some milk. For a more authentic richness, the cream would be better but the milk definitely worked. I did use chicken stock since I don't typically have vegetable stock on hand and it was still delicious. Serve some festive green soup this weekend for a St. Patrick's Day dinner and then keep making it because it just tastes so good.<br />
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<b>Leek & Potato Soup</b><br />
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Ingredients<br />
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2 leeks<br />
1 large potato (about 8 ounces)<br />
1 onion<br />
1/4 cup butter <br />
3 1/2 cups chicken stock<br />
salt & pepper to taste<br />
1/2 cup milk or cream (<i>not pictured</i>)<br />
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To prepare leeks, remove any wilting outside leaves and trim the bottom. Slice in half lengthwise, then slice across into half moons. Place slices into a large bowl and cover with water. Separate layers to allow the dirt and sand to sink to the bottom of the bowl.<br />
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Dice potato and onion.<br />
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Place butter in a large pot and heat over medium heat to melt. Once melted, add leeks, potato and onion <i>Note: remove leek slices from water with hands or a slotted spoon. Do not pour into a colander or the dirt and sand will redeposit on the slices</i>. Saute for 2-3 minutes until softened, stirring often.<br />
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Add chicken stock and bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes.<br />
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<br />
Using an immersion blender, carefully blend soup to a smooth consistency. This can also be done in a blender in batches.<br />
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Season with salt and pepper. Slowly stir in milk before serving.<br />
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<br />
Makes 4 servings.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
Printer Friendly Recipe<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com0tag:blogger.com,1999:blog-8334384324352225352.post-87806662123386892212015-03-09T00:00:00.000-04:002015-03-09T00:00:01.840-04:00Bacon Wrapped BBQ Chicken Tenders<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpScP_2LAFotPa9OteelDBfO6KafzFzBsXQZmQUBXqSJzWvESbd34pf8egd4VOdmE6b7WJ0uxbnVaHep3JiY67wJQvOHzNHKA-ofHFTj03WVgMd_UaKMSGRtI_B7sJBcwl6vApmhh_tpw/s1600/P2261198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpScP_2LAFotPa9OteelDBfO6KafzFzBsXQZmQUBXqSJzWvESbd34pf8egd4VOdmE6b7WJ0uxbnVaHep3JiY67wJQvOHzNHKA-ofHFTj03WVgMd_UaKMSGRtI_B7sJBcwl6vApmhh_tpw/s1600/P2261198.JPG" height="240" width="320" /></a></div>
<br />
I know, I had you at bacon. Really, do I have to tell you how delicious these chicken strips are? Tender, flavorful and just so good--after all, bacon makes everything better. Not only was this a delicious dinner on a cold, gray day (will this winter ever end?), but it took all of 3 minutes to put together and 20 minutes to cook. Bacony goodness in record time. I'm always up for wrapping food in bacon and I'm glad my <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a> match had this idea on her menu as well.<br />
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<br />
<a name='more'></a>Since it's the second Monday of the month, that means it's reveal day for Group B! What's <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>? Each Monday a group of
bloggers post a recipe they've made from another blogger's repertoire.
Nobody knows who's featuring their blog until that day and it's a fun
chance to visit new blogs and try something different. Visit some of the
other bloggers in my group by checking out the blog hop at the bottom
of this post. To learn more about <a href="http://secret-recipe-club.blogspot.com/" target="_blank">Secret Recipe Club</a>, click <a href="http://secret-recipe-club.blogspot.com/" target="_blank">here</a>. For March I was assigned to Micah's blog, <a href="http://www.cookingmimi.com/" target="_blank">Cookin' Mimi</a> where Micah shares tons of recipes exploring her love of cooking, founded by cooking with family throughout her life. Her recipes are a mix of Southern goodness, comfort food and some ethnic dishes, so there's a lot to explore. As usual I had a hard time choosing--<a href="http://www.cookingmimi.com/2014/06/12/brownie-batter-ice-cream/" target="_blank">Brownie Batter Ice Cream</a> was calling me for sure, but then there were the <a href="http://www.cookingmimi.com/2013/08/18/biscoff-white-chocolate-blondies/" target="_blank">Biscoff White Chocolate Blondies</a>. Maybe <a href="http://www.cookingmimi.com/2013/07/21/bacon-egg-and-potato-breakfast-tacos/" target="_blank">Breakfast Tacos</a> or <a href="http://www.cookingmimi.com/2013/12/10/cinnamon-pecan-biscuit-twists/" target="_blank">Cinnamon Pecan Biscuit Twists</a>. I was <i>this</i> close to making <a href="http://www.cookingmimi.com/2009/10/01/baked-potato-soup/" target="_blank">Baked Potato Soup</a>, but then I saw Micah's beautiful collection of six (!) types of BBQ chicken and knew I'd found a safe haven. So of course I went with the <a href="http://www.cookingmimi.com/2011/09/22/bacon-wrapped-barbecued-chicken-breasts/" target="_blank">Bacon Wrapped BBQ Chicken Breasts</a> because, well, bacon. I happened to have some chicken tenders, so I decided to go with those instead of regular breasts. Seriously this couldn't haven been easier. I set the chicken to cook a wire rack atop a sheet pan to allow the
excess fat to drip off and help the bacon crisp up a bit instead of get
soggy. The bacon didn't get super crispy, but if left to cook for another 3 minutes or so, I'll bet it would have had a little more bite without drying out the chicken. I also added a bit of BBQ seasoning directly to the chicken, in addition to the BBQ sauce. You could certainly season the chicken with anything you like for a unique twist. My recipe below is for 6 chicken tenders, but you'll notice in my pictures I only had 5. That's a weird number so I couldn't write it up in a recipe. These will show up on our meal plan again, but I think I'll have to double this up so Dave and I have some leftovers. Be sure to visit Micah at <a href="http://www.cookingmimi.com/" target="_blank">Cookin' Mimi</a> and check out her other wonderful dishes!<br />
<br />
<b>Bacon Wrapped BBQ Chicken Tenders</b><br />
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<br />
Ingredients<br />
<br />
6 chicken tenders (about 1 pound total)<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
1 teaspoon BBQ seasoning<br />
12 slices bacon <br />
1/2 cup BBQ sauce<br />
<br />
Line a rimmed sheet pan with aluminum foil and set a wire rack on top. Season chicken tenders on both sides with salt, pepper and BBQ seasoning.<br />
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Starting at one end of a chicken strip wrap halfway with one strip of bacon, then finish wrapping with a second strip. Place on the wire rack on top of the pan. Wrap remaining tenders with bacon.<br />
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Bake at 400 degrees F for 15 minutes. Remove from oven and baste chicken with BBQ sauce.<br />
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<br />
Return to oven and cook for another 5 minutes or so until chicken is cooked through and bacon is crisp.<br />
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<br />
Serve with french fries and salad.<br />
<br />
Makes 2 servings.<br />
<br />
Happy Baking,<br />
The Cookie Princess<br />
<br />
<a href="https://docs.google.com/document/d/1h9_omeUZbXYITxYlZvA6KUFg9bBmgKAizfQqbxhI1qI/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a><br />
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Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com12tag:blogger.com,1999:blog-8334384324352225352.post-54487625576099694812015-03-06T07:45:00.000-05:002015-03-06T07:45:00.161-05:00Oven Chicken Fajitas<div class="separator" style="clear: both; text-align: center;">
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These fajitas have changed my whole perspective. I actually have several cast iron skillets--even the flat ones like you get fajitas on at a restaurant--but I never get that smoky flavor or the perfectly soften vegetables. Somehow my veggies always end up soggy and the chicken just so-so. Well that's all changes and I'll never bother making skillet fajitas again. Seriously, no need to stand by the stove willing the excess water to cook off. Just chop the veggies, slice the chicken and season them up. Toss it all in the oven and behold--amazing fajitas. Dave was totally on board and said these fajitas were better than one of our favorite Mexican restaurants. Oh, and I totally made this while Logan slept in the carrier. I kept asking him to help, but he just yawned and snuggled in for a nap. He's not yet useful in the kitchen.<br />
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<a name='more'></a>I've been really lucky to find some delicious and simple dinners that I can prepare even when Logan doesn't recognize that Mommy needs to make dinner. Beth from <a href="http://www.budgetbytes.com/2013/02/oven-fajitas/" target="_blank"><span style="font-size: small;">Budget Bytes</span></a> really hit a home run with this recipe that is easy and inexpensive to make. The ingredients are simple and the preparation even easier. Feel free to use your own seasoning or a packet, but I loved this blend. You could make it up in advance (or double or triple it and have it ready to go anytime). The heat was perfect and the flavors were exactly right to get a nice smokiness. Feel free to swap the chicken for beef or pork--it would all be good. Serve it up on warm tortillas with your favorite toppings--sour cream, cheese, guacamole, whatever. Yum!<br />
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<b>Oven Chicken Fajitas</b><br />
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Ingredients<br />
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1 Tablespoon chili powder <br />
1 1/2 teaspoons paprika<br />
1 1/2 teaspoons corn starch <br />
1 teaspoon sugar<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon salt <br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon cumin<br />
2 green peppers<br />
1 red pepper<br />
1 large onion<br />
1 pound chicken breasts (<i>not pictured because of mommy brain</i>)<br />
2 Tablespoons vegetable oil<br />
1 lime<br />
8 flour tortillas<br />
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In a small bowl combine chili powder, paprika, corn starch, sugar, onion powder, salt, garlic powder and cumin.<br />
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Slice peppers into thin strips and onions into half moons. Place in a 9 x 13 inch baking pan.<br />
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Thinly slice chicken into strips. Add to pan with veggies.<br />
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Evenly distribute seasoning mix over chicken and vegetables, then drizzle oil over the whole pan. Toss to coat everything.<br />
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Bake at 400 degrees F for 35-40 minutes, taking out of the oven to stir at about the 20 minute mark.<br />
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Remove from oven and squeeze lime juice over the whole pan. To serve, warm tortillas and spoon fajita mixture down the middle. Add cheese, sour cream or any other desired toppings.<br />
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Makes 6-8 servings.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1pEBKqmmjeuHlN4FgQP1ysZlb1s1xcLyUI9JKQEl0kig/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe </span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com0tag:blogger.com,1999:blog-8334384324352225352.post-24236515243250490192015-03-02T07:45:00.000-05:002015-03-02T07:45:00.541-05:00Magic Turtle Bars<div class="separator" style="clear: both; text-align: center;">
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These days I'm looking for quick recipes for delicious treats that I can make either while Logan sleeps or while he "helps" me when I wear him in the kitchen. Magic bars definitely fit the description because they are basically just piles of tasty goodies layered on top of one another and baked to perfection. Very easy to do, even when your littlest kitchen helper falls asleep on you while you explain the merits of semi sweet versus dark chocolate chips. And this turtle candy inspired version of a magic bar live up to the hype. They are amazing--dark chocolate, caramel and pecans are an irresistible combination. The chocolate gets slightly melted, the caramel is gooey and the nuts offer a perfect salty crunch. Plus the texture of these bars is like a party for your mouth. Based on how quickly these vanished from our counter (and the fact that I had to package some up to give away), these are a huge hit.<br />
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<a name='more'></a>This recipe is from Joan at <a href="http://chocolatechocolateandmore.com/2012/12/magic-turtle-bars/" target="_blank">Chocolate, Chocolate and More</a> but I did make a few changes. My crust is a little thicker because I love a delicious cookie crumb crust. And I did sub the dark chocolate chips for semi sweet because I wasn't a little more richness as well. By definition Magic Bars are forgiving and let you make a ton of substitutions (anything you put together will be delicious, like magic) and I am in love with this turtle version--it's one of my favorite types of candies. In fact, when we vacation in Maine there is a little chocolate shop we always visit--family owned and generations old--and the first thing I pick out when we go are a few turtles, both milk and dark chocolate versions. Now I can make these bars to have them pretty much any time. No I just have to not eat them all in one sitting.<br />
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<b>Magic Turtle Bars</b><br />
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Ingredients<br />
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12 ounces vanilla wafer cookies<br />
1/2 cup butter<br />
3 cups dark chocolate chips<br />
11 ounces caramel bits<br />
1 1/2 cups pecans<br />
14 ounces sweetened condensed milk<br />
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Line a 9 x 13 inch pan with parchment or a silicone mat and lightly spray with cooking spray. Using a food processor or chopper, grind vanilla wafers until they are fine crumbs.<br />
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Melt butter and mix with cookie crumbs until sandy in texture. Press into the bottom of the pan in an even layer.<br />
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Spread half the chocolate chips over the cookie crust. Then sprinkle the caramel bits over the chocolate and 1 cup of the pecans over the caramel. Add the remaining chocolate chips and top off with remaining pecans.<br />
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Pour the sweetened condensed milk evenly over the entire pan, taking care to coat everything.<br />
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Bake at 350 degrees F for 25-30 minutes. The milk will start to brown and the chocolate and caramel will be melty and gooey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oJZv74Y8pbv3lcWxOKq9YE0F2vp2revPNxB8IFzKb_PbACQayxVtezVVosv8NQiLka7ZYhWdvl8uf0HNoLsjxN4xBRgf7Ol4d7Ad1EBEhOFlMn5q2ENeZ6BYkoEdYfgc7GGw0ZfgZbg/s1600/P2261187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oJZv74Y8pbv3lcWxOKq9YE0F2vp2revPNxB8IFzKb_PbACQayxVtezVVosv8NQiLka7ZYhWdvl8uf0HNoLsjxN4xBRgf7Ol4d7Ad1EBEhOFlMn5q2ENeZ6BYkoEdYfgc7GGw0ZfgZbg/s1600/P2261187.JPG" height="240" width="320" /></a></div>
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Remove from oven and cool in pan on wire rack for at least an hour. Remove from pan and cut into bars using a sharp knife.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHfGieRbIT_89vGuQgqltbFviSlMHvR-ouzgTlSLQxstHTgZYYGDPEAmcUTsAj4ZriiqeKNSyggU7gbsKjyZo7Xg1pq7KsYVflFLYfdGAEjn5dNOK4FcOA21M-lrtl-KNZhdiB7L_3HY/s1600/P2261188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHfGieRbIT_89vGuQgqltbFviSlMHvR-ouzgTlSLQxstHTgZYYGDPEAmcUTsAj4ZriiqeKNSyggU7gbsKjyZo7Xg1pq7KsYVflFLYfdGAEjn5dNOK4FcOA21M-lrtl-KNZhdiB7L_3HY/s1600/P2261188.JPG" height="240" width="320" /></a></div>
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Makes 24 bars.<br />
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Happy Baking,<br />
The Cookie Princess<br />
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<a href="https://docs.google.com/document/d/1mAk-hLugWdS-6g0byKrdHAgZebFslkQ26w93SBciafY/edit?usp=sharing" target="_blank"><i><span style="font-size: x-small;">Printer Friendly Recipe</span></i></a>Anonymoushttp://www.blogger.com/profile/00663528860415895493noreply@blogger.com0