My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Chocolate Chip Muffins

11/28/2012

0 Comments

 
Picture
This is it - the second Chocolate Chip Muffin recipe in 2 days. Are you excited? It's so much fun to make a recipe challenge for myself. (If I compete against myself - I always win!) 

So without further ado - here is Chocolate Chip muffin recipe number 2 courtesy of Twopeasandtheirpod.com.   
Picture
Chocolate Chip Muffins
2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups chocolate chips ( I used semi-sweet)


​Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners. Set pan aside.

In a large bowl whisk together flour, sugars, baking powder, and salt.

Picture
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended.
Picture
Picture
​Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined.
​Stir in chocolate chips.
Picture
Picture
Spoon batter into muffins cups.
Picture
​Bake for 17-20 minutes or until a toothpick comes out clean.  Remove muffins from the oven and allow to cool before serving.
Picture
So here it is - moment of truth.  Which chocolate chip muffin recipe was the clear winner?  Was it recipe #1 from bakerella?
​Or did I like recipe #2 from Two peas and their pod better?
Picture
Picture
​The answer ... Recipe number 2 was the clear winner of the first ever Amy Davis chocolate chip muffin recipe contest.  Yea!
Picture
​I thought these muffins were outstanding but I didn't want to be the only one to judge their extraordinary taste.  Who better to help me taste test a new muffin recipe than a group of hungry, teenage cross country runners?  I didn't even need to ask their opinion, the look on their faces told me everything that I needed to know.  They whole heartily agreed that these muffins were fantastic.  

Ciao!
Click here for a printable version of this recipe
0 Comments

Old Fashioned Iced Cookies

11/24/2012

0 Comments

 
Picture
​If there's one thing that I've learned, it's that life is busy and every once in a while, we need to take a step back and reevaluate what's really important.  Some people are better at this than others - I happen to be one of the "others".  It's easy for me to get caught up in the hustle and bustle of life and the demands of my job and my priorities tend to get all out of alignment.  Taking the time to stop (not an easy task for me) and put things back into perspective does me a world of good.  This is a busy time of year for me and my business so trying to squeeze a few minutes out of my day for myself is no easy feat.  Sometimes I make myself a cup of coffee, pull a cookie out of the freezer and force myself to sit down for a few minutes before the kids get home from school.

If you're like me and your idea of a quiet, peaceful moment involves a really great cookie - you need to try this recipe.  A crispy oatmeal cookie drizzled with a vanilla glaze - delicious and somehow soothing and relaxing.  
Picture
Picture
Picture
Old Fashioned Iced Oatmeal Cookies
Yield: 18 large cookies
Ingredients:
Cookies:
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
Icing:
2 cups powdered sugar
5 tablespoons milk
Directions:
Preheat oven to 350°F and butter two cookie sheets. Set aside. 
​In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal.
​Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Picture
Picture
​ Just in case you've never seen a whole nutmeg - this is what you're missing.
Picture
Picture
​In a large bowl, beat together the melted butter, sugar and brown sugar.
Picture
Picture
​Add eggs, one at a time.
​Mix in the dry oat mixture, stirring until thoroughly combined.
Picture
Picture
​Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets.
​Bake for 14-16 minutes, rotating halfway through, until browned.
Picture
Picture
Picture
​
Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
​
Picture
​These cookies are delicious unfrosted.  They are crispy and a favorite among my non-raisin eating teenagers. 
Picture
​Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. 
Picture
Picture
​A crispy oatmeal cookie with vanilla icing still dripping off the edges is wonderful but it's a far cry from the things that make me truly happy in my life.  I have so much to be happy about.  I consider myself a very lucky girl because I've been blessed with so much.   How could I ever complain about the little stuff again?  
Picture
Picture
​You can store these cookies in an airtight container for up to a week or put them in the freezer for the holidays.  I packed some of these cookies in individual bags for the Cross Country team a few weeks ago.  
Picture
​Pour yourself a glass of milk, grab a cookie and give yourself a few minutes to yourself today.  

Ciao!
Click here for a printable version of this recipe
0 Comments

Pumpkin Crescent Rolls

11/20/2012

0 Comments

 
Picture
​My mom makes the BEST homemade yeast rolls and this year, she is going to be at my house for Thanksgiving!  (hint, hint, hint, mom)  I do have a batch of pumpkin crescent rolls in my freezer just in case we get too busy and these are ALMOST as good as my mom's famous rolls.  I served these rolls at my Halloween get together and I put the leftovers in the freezer.   (mostly to stop myself from eating them.)  This roll recipe came from Better Homes and Gardens and I have a feeling it is going to become a holiday tradition at my house.  
Picture
Pumpkin Crescent Rolls with Honey Butter
5 1/2 - 6 cups all-purpose flour
1 package active dry yeast
1 cup canned pumpkin
1 cup water
1/2 cup nonfat dry milk powder
6 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup whole wheat flour
Honey Butter
2 tablespoons butter, melted
In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.
In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120 degrees F to 130 degrees F) and butter just melts. 
Picture
Picture
Picture
​Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).
Picture
Picture
Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. 
Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.
On the lightly floured surface, roll each dough portion into a 12-inch circle. 
Picture
Picture
​Spread with Honey Butter. 
Picture
Picture
​Cut each dough circle into 12 wedges. 
​To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. 
Picture
Picture
​Cover; let rise in a warm place until nearly double in size (about 30 minutes).
Picture
Picture
Preheat oven to 375 degrees F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) 
Picture
Brush tops of rolls with melted butter. Serve warm.
Picture
Picture
Picture
​As an added bonus - here is all of the nutritional information for the rolls...
Nutrition Facts (Pumpkin Crescent Rolls with Honey Butter) 
Servings Per Recipe 36,
cal. (kcal) 140,
Fat, total (g) 4,
chol. (mg) 22,
sat. fat (g) 3,
carb. (g) 22,
Monosaturated fat (g) 1,
dietary fiber (g) 1,
sugar (g) 5,
protein (g) 3,
vit. A (IU) 1166,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 44,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 103,
Potassium (mg) 77,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
Just in case your mom is not going to show up at your house to make rolls this Thanksgiving, be prepared with a batch of pumpkin crescent rolls.  

Ciao!
Click here for a printable version of this recipe
0 Comments

Pumpkin Pie

11/19/2012

0 Comments

 
Picture
​Pumpkin Pie - it just wouldn't be Thanksgiving without it.  I started using this Cook's Illustrated recipe for my Thanksgiving pies 3 years ago and I'll never go back to my old recipe again.  Homemade pumpkin pie is easy to make and a delicious way to complete your Thanksgiving meal.  
Picture
Pumpkin Pie
1 can pumpkin                                       1 cup heavy cream
1 cup canned yams, drained                1 cup whole milk
¾ cup sugar                                              3 eggs + 2 yolks
¼ maple syrup                                         1 teaspoon vanilla
2 teaspoons ginger           
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
​Purchase a pie crust or make a 1/2 batch of pie dough and lay into the bottom of a pie plate.  Chill for 30 minutes.
Cover pie dough with foil and bake for 10 minutes at 400.  Remove foil and bake another 5 minutes.  
Picture
Picture
​Whisk together cream, milk, eggs, yolks and vanilla.
​Combine pumpkin, yams, sugar, syrup, ginger, cinnamon, nutmeg and salt in saucepan.  Heat to boiling and simmer, stirring constantly 10 minutes.
Picture
Picture
​Remove from heat and whisk in cream mixture.
​Press through strainer.
Picture
Picture
​Pour into warm pie shell.
Picture
Picture
​Bake 10 minutes.  Reduce heat to 300 and bake an additional 20 – 35 minutes. 
Picture
I have no pictures of this pie sliced or even topped with whipped cream because as soon as my pie had cooled,  I put it straight into my freezer to save for Thanksgiving.  (I love make ahead Thanksgiving desserts.)

Ciao!
Click here for a printable version of this recipe
0 Comments

Apple Pie

11/17/2012

0 Comments

 
Picture
​It's that time of year friends - time to make your Thanksgiving pies!  Did you know that you can make apple pies and freeze them, unbaked?  It is easier than you think.  I made 3 apple pies in one afternoon.  I baked one and froze the other 2 for Thanksgiving.  I will pull them out of the freezer on Tuesday and bake them on Thursday morning.  Ahhhh...the smell of homemade apple pie baking in the oven on Thanksgiving morning - I can hardly wait.
Picture
Deep Dish Apple Pie
½ cup sugar                
¼ cup brown sugar            
¼ teaspoon salt
1 lemon
1/8 teaspoon cinnamon
10 apples
1 egg white beaten
Peel and slice apples.   
Mix ½ cup sugar, brown sugar, salt, zest from lemon and cinnamon in bowl.  Add sliced apples and toss.  Transfer apples to pot and cook, covered 15 to 20 minutes, stirring frequently.
Picture
Picture
Transfer apples to a colander and let to cool for 30 minutes.  Set colander over bowl and drain juice from apples.  
Picture
Picture
The juice that's left behind is a real treat - don't waste it - drink it.
Prepare pie crust and place in bottom of pie plate.  Check out the pie crust recipe that I use for my homemade pies.  
Transfer apples to pie plate and sprinkle with juice from ½ of the lemon.
Picture
Picture
Top with additional dough.  I used this great little apple cutout disk to make tiny apple shapes in my top crust.
Picture
Picture
Picture
Scallop edges of crust.
Brush surface with beaten egg white and sprinkle evenly with sugar.
Picture
Picture
Bake on lowest rack in oven for 45-55 minutes at 425.  Cool at least 1 ½ hours before slicing. 
Picture
​At the risk of being repetitive, I am posting LOTS of pictures of my apple pie.  Sit back and enjoy.  Not drooling on the keyboard.
Picture
When completely cool, slice and enjoy.
Picture
Picture
​If you prefer to save your pies for another day, you can freeze them.  Put them in the freezer, uncovered for an hour.  When the tops are firm, take them out the freezer, cover them with plastic wrap and then wrap them tightly in foil.

Take them out of the freezer a day or two before you want to bake them and defrost them in the refrigerator.  Bake defrosted pies according to directions. 
Picture
​As always, you can send me a comment with any apple pie related questions.  I'll do my best to respond to your comments quickly.

Ciao!
Click here for a printable version of this recipe
0 Comments
<<Previous
    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy Choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

  • Recipe Index
  • Blog Posts
  • My Story
  • Connect