Oatmeal Chocolate Chip Cake

This cake is simply delicious. Perfect for snacking.

I have this old hometown cookbook from the city I grew up in. I grew up in a really small town in New Mexico and this cookbook is full of recipes from the women there. The cookbook was put together in the 70’s and I have been loving flipping through all the classic recipes. I found it interesting that in reading the directions they really didn’t go into too much detail. It’s more like just mix all this together and the pour it in the pan. It makes me wonder, was this because there was just an understanding that everyone knew the technique to use, or were they just not aware that different techniques would yield different results. Maybe they didn’t care, maybe the recipes were written to just throw it all together. I love the simplicity of it all. Now the recipe that I chose to try I did re-write the directions and added a couple things, but it was still pretty easy. The cake just got better as it sat, it almost got moister, if that's even possible. Very happy with the recipe! More retro recipes to come. :)

Pumpkin Spice Cappuccino Cookies

This year hasn't started off with a bang for me...more of a fizzle. You see where I live there is this thing they call "cedar fever." Sure we don't have twenty below temperatures or three feet of snow in our front yards but guys, cedar sucks! It's like living with a forever cold, it's totally zapped my energy, but I was craving cookies. Sometimes even if you're a little under the weather you just can't fight a craving! I think they actually did me some good. :)

I had a big bag of cappuccino mix sitting in my pantry that just wasn't getting used and I think I made a good decision throwing some into these cookies. It gives them a great spicy flavor base, and add the cinnamon chips and pecans and you have one great comforting cookie. Now I used a pumpkin spice mix, but if you or not a fan or have a different kind on hand, try a different flavor and play with the mix ins.

Doughnut Pudding with a Whiskey Ice Cream Sauce

I am living out of boxes right now and it stinks...but...we're moving...YAY!...so it's worth it! We're moving to a new place and we're finally getting more space. The kitchen is so much bigger and brighter and I can't wait to get in there and make a mess. There is no better way to realize you may have hoarding tendencies than having to pack up all your crap. So because the other half is awesome and packed up all the kitchen stuff I have been forced to eat out more often and that includes breakfast. I was craving a doughnut and I felt if I get a doughnut for myself I should bring enough for the rest of the class so I got enough for the office. Too much in fact...but don't worry...no wasting sweets here.

Don't know what to do with those left over doughnuts from work this morning? Don't throw them away, save them and make some doughnut pudding, it's like bread pudding made with doughnuts instead. So much prettier too..especially if you include some sprinkle topped ones and jelly filled...so colorful.

Just take some old doughnuts.

Tear them up

Then pour a sweet custard over them...bake...and voila...Doughnut Pudding!

Better than bread

Doughnut Pudding with Whiskey Ice Cream Sauce

Ingredients:
6 day old doughnuts, torn into chunks
1 1/2 cups milk
3 eggs
1/2 stick butter, melted
1 tsp vanilla
1/3 sugar
1/2 cup pecans, chopped

Directions:
1.  Preheat oven to 350 degrees and grease a 13x9 baking dish.

2.  Place torn doughnuts in a greased 13x9 baking dish and sprinkle chopped pecans over the top.

3.  In a medium bowl whisk together eggs, milk,vanilla, sugar, and melted butter that has cooled.

4.  Pour the wet mixture over the doughnuts and let soak in about 10 minutes.

5.  Bake for 35-40 minutes.

6.  For the whiskey ice cream sauce just melt 1 cup of your favorite vanilla ice cream with a tbsp of whiskey and you're all set.

Mini Amaretto Peach Pecan Honey Butter Cheesecake

Hello hello :) So the other half and I recently took a trip to Seattle and Portland and I loved it there. I could totally see us moving there and hopefully we will someday. It's such a beautiful part of the country and it wasn't really as rainy as I thought it would be. We ate and drank our way through both cities trying to explore as much as we could. When we vacation we walk and ride public transportation to get around the city trying to find the local spots, and for the most part avoiding the touristy places. If you could live anywhere, where would it be?

Here are a few photos from our little adventure.

Moving right along to the cheesecake. I had a few ingredients that I had been wanting to use and finally brought them together. First, I had a jar of Amaretto Peach Pecan Honey Butter that my girlfriend had given me because she knows I love that sort of thing and I have been trying to come up with the perfect treat to use it in. Then I also decided to go with a shortbread cookie as a crust because the other half sucks at picking out girl scout cookies. They have been sitting around the house since "girl scout cookie season" (you guys know what I mean) unopened and they just had to be put to good use. His excuse for acquiring said girl scout cookies...he believes that the girl scout cookie selling operation is like the mafia. You see they put these cute little girls in pigtails as a front. They smile sweetly and ask if you'd like to buy some cookies, when it's really the mom's that are behind it. Their icy stare, judging you (like how dare you say no to a little girl), with the look in their eyes that say, (you better buy some cookies or I'll break your freakin legs.) My technique is to not make eye contact, but the other half, he just doesn't have it down yet. So while feeling coerced into buying cookies he goes and picks the most plain, boring cookie they've got. (No offence to you shortbread cookie lovers) I think they go great with a creamy, rich cheesecake though.

Amaretto Peach Pecan Honey Butter Cheesecake

Ingredients: 
2 (8oz) packages cream cheese, room temperature
1/2 cup brown sugar
1 tablespoon flour
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 heavy cream
1/2 cup Amaretto Peach Pecan Honey Butter
Pinch of salt
12 shortbread cookies for crust

Directions:
1.  Preheat oven to 325° and line a muffin tin with liners and then place one shortbread cookie in the bottom of each tin.

2.  In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the cream cheese, brown sugar and flour until smooth.

3.  Then add eggs one at a time, beating until incorporated.

4.  Then stir in the amaretto peach pecan honey butter, heavy cream, and vanilla. Pour into tins.

5.  Bake for 25 minutes. (I place a pyrex baking dish full of hot water underneath the muffin tin; I do this for all of my cheesecakes instead of a water bath) Turn off oven and leave cheesecake in oven with the door closed for 30 minutes.

6.  Remove from oven. Let cool. Chill for at least 2 hours before serving.

Coconut Cream Cookies

I am in love....

with a grocery store.

San Antonio was lucky enough to finally get a Trader Joe's!

Yay!

It just opened in October and I have already found a few favorites that I can not live without. On my first trip I found these roasted coconut chips and knew I had to have them. I also found a coconut cream, which is like regular coconut milk only thicker and richer. I thought it would add great moisture to baked goods so I grabbed one up.  For those of you that do not have a Trader Joe's, I feel for you. I have been going at least once a week and sometimes twice since it opened. I am addicted to some of their products already. I think I find something new every trip.

For these cookies I really wanted that creamy coconutty taste. The coconut cream made them super moist, and I can't wait to try it in a cake. I used chocolate chips and pecans in mine, which was great, but feel free to add whatever mix ins you'd like. I wouldn't skip the coconut though.

Coconut Cream Cookies

Ingredients

2 1/2 cups flour (sifted)

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 stick butter (softened)

1/2 cup coconut cream (Trader Joe's)

1 1/2 cups brown sugar

1/2 cup granulated sugar

2 large eggs (room temperature)

1 tsp vanilla extract

1 tsp coconut extract

1 pkg roasted coconut chips (Trader Joe’s)

1 cup chocolate chips

1 cup pecans

Directions

1. In a large bowl, sift together flour, salt, baking powder, baking soda.

2. In the bowl of a stand mixer, using the paddle attachment, cream together butter, sugar, and coconut cream about 4 minutes until light and fluffy.

3. Then beat in eggs 1 at a time, and then beat in vanilla extract.

4. Reduce speed to low and add the flour mixture and beat until just combined, then stir in coconut chips, chocolate chips, and pecans. Cover dough with plastic wrap and chill for 1 hour.

5. Preheat oven to 350 degrees and line two baking sheets with parchment paper or silpat.

6. Drop tablespoons of dough onto prepared baking sheet, allow about 2 inches for spreading. Bake 10 - 12 minutes until edges start to brown. Allow cookies to cool 10 minutes then transfer to wire rack to cool completely.

Store cookies at room temperature in sealed container or resealable plastic bag.

Brown Sugar Blondies with Caramelized Frosting

FYI...sweet tea ice cream sounds like a great concept but when executed with tea bags...not such a great idea. I tried making green tea ice cream with tea bags before, also didn't turn out well...I should have known.

I will tell you what a GREAT idea is though...make these blondies! You will be thanking me, I promise.

They are sooo good! They are very brown buttery and brown sugary...mmmm...can't go wrong with that. I actually didn't make these first, my boss found the recipe on pinterest and brought them to work. We're thinking about having a pinterest party and making a bunch of dishes from pinterest and having a little luncheon. Our co-workers are so lucky to have us. ;) I loved these blondies so much I had to share them and I made a double batch for the other half to take to work with him. Share the wealth, is what I always say. :) It actually reminds me of something my grandmother would have made. 

So who's happy Breaking Bad is back on? Me, me! So excited for this season and I can't wait to see what kind of trouble they get into. 

Ok go make these...now.

Brown Sugar Blondies with Caramelized Frosting

Ingredients:
1/4 cup butter
1 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon maple extract
2 tablespoons milk
1 large egg, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions:
1.  Heat oven to 350. Spray the bottoms and side of an 8 x 8 baking pan.

2.  Melt butter in a saucepan over low heat. Removed from heat and stir in brown sugar, vanilla, maple, milk and egg (yes, just add them into the saucepan – I use a 3 quart sauce pan even when I double the recipe).

3.  Stir in remaining ingredients and spread in prepared pan.

4.  Bake about 25 minutes or until golden brown. Cool on wire rack.

5.  While the brownies bake, wash out your pan to use for the frosting. When the brownies come out of the oven, mix the frosting.

Caramelized Frosting

Ingredients:
1/4 cup butter
1/2 cup brown sugar, packed
1/8 cup milk
1 cup powdered sugar, sifted
1/2 cup pecans, large chopped for garnish (optional)

Directions:
1.  Sift powered sugar (I know . . . you’re wondering if you really need to. Sometimes you can get away without sifting, but in this recipe you really need to or your frosting will be lumpy – remember I warned you).

2.  In a sauce pan, melt butter over low heat and add the brown sugar. Bring to a boil over medium heat and continue to boil for 2 minutes stirring constantly. Add the milk and return to boil. Remove from heat and let cool until lukewarm.

3.  Gradually add sifted sugar and continue to mix in the sugar with a wire whisk until smooth (if it gets to thick add a little hot water). Immediately spread onto blondies – it thickens fast.

4.  Sprinkle with pecans if desired and pat them in gently so they stick.

*Note: to make a 9 x 13 pan double the recipe (bake 350 for 25 minutes) and double the frosting.

Recipe re-printed from Caramel Potatoes.

The Ultimate Sticky Buns - Bon Appetit

Happy Monday everyone. I think that may be an oxymoron, unless you are retired, or just rich and don't have to work, or you get to bake for a living. Otherwise, going back to work sucks! So hopefully a little sweet treat will brighten everybody's day. Ah, I guess my day wasn't so bad, it's what you make of it I suppose.

I am lucky that my boss gets like every food magazine there is, and I benefit from this because when she is finished with them she brings them to work and leaves them on my desk. Not only is it great that I have a get away for the day and can sneak peeks at beautiful pictures and recipes during down time, but I also get great ideas and yummy recipes to try. When I saw the cover of Bon Appetit and caught my first glimpse of these heavenly sticky buns I knew I was going to have to make them. This recipe does take some time to make, it's not something that you can just throw together in a pinch. It's got a lot of inactive prep time, rising and chilling and rising again, but the good thing is you can do it a day ahead of time. I got rave reviews on these, so I would definitely make them again for a special morning. Now I'm not going to lie, this is a long list of directions. Roll with it.

The Ultimate Sticky Buns - Bon Appetit Style

Recipe Re-printed from Bon Appetit Magazine

Ingredients

Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)

2 large eggs, room temperature

2 3/4 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecans (about 8 ounces)

1/2 cup (1 stick) unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt

1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon kosher salt

All-purpose flour (for dusting)

1 large egg

Coarse sea salt (such as Maldon)

Preparation

Dough

1. Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.

2. If you don't have a stand mixer, fit your food processor with the standard chopping or dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

3. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.

4. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

5. Chill dough for 2 hours.

Topping

1. Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.

2. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan (8x8 baking pan), tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

1. Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

2. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. 

3. Roll out the dough into a 12x16" rectangle about 1/4" thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1" plain border on the side farthest from you.

4. Sprinkle 3/4 cup chopped pecans over the cinnamon-sugar mixture.

5. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.

6. Using a large knife, cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion.

7. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).

8. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.

9. Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.

10. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Whew ok I'm tired.

Where have I been? And cookies!

Well it looks like I've totally skipped over the month of March! What can I say...I was busy.

A lot of things contributed to my little hiatus… 

I turned the big 3-0 (ehhhh) But I did have a great time celebrating it in Vegas! A few great friends and an overindulgent weekend in Vegas, what could be better? 

Only marrying the man of my dreams! We had a small little wedding in Vegas that was beautiful and just perfect…and no…Elvis was not in attendance...he didn’t RSVP. (Pictures coming soon) 

So to be honest it's taken me quite a bit of effort to get back into the swing of things after all the goings on last month. Plus the husband (I love saying that) and I have been keeping ourselves pretty busy. Been going to a lot of sporting events, baseball, hockey, and golf. (oh my) Been taking up running… which I have always thought, why would anyone want to run that far…for fun?!? Running is not fun! Well the hubby got me out there one morning to keep him company while he trained for an upcoming race and before I knew it we had ran 7 1/2 miles. I thought holy crap! I can run that far? Now I’ve got to see how much farther I can go. So…that’s how it started. We’ll see if I can keep it up. If so I’d love to run in the 1/2 marathon this year. 

Anyway, I thought it was about time to get back into it and just jump in with something easy. My coworkers have been wanting cookies, so I decided to play with a recipe that they loved and see what happened. I just used the items that I had on hand in my pantry and they turned out great. This cookie recipe is a great base for what ever mix ins you'd like to add. If you don't want Oreo's add something else.

Oreo and Cookies and Cream Chunk Cookies 

Ingredients 

2 sticks unsalted butter, softened 

1 cup granulated sugar 

1 cup packed light brown sugar 

2 large eggs 

1 tablespoon pure vanilla extract 

3 cups all purpose flour 

20 finely ground Oreo Cookies 

1 teaspoon baking soda 

3/4 teaspoon kosher salt

10 - 15 crushed Oreo Cookies (coarsely chopped for an added crunch) 

1 (8 oz) bag Hershey’s cookies and creams drops, chopped 

1 cup chopped pecans 

Directions 

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. 

2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3. In a large bowl add the flour, ground Oreo Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Oreo cookies, pecans, and cookies and cream chunk until just combined. 

4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies 

Slightly adapted from Picky Palate’s - Biscoff Crunch White Chocolate Chip Cookies. Jenny is a-mazing.