Salted Toffee Cookies

OMGOODNESS!

TO DIE FOR!

Salted Toffee Cookies

Ingredients:

2 sticks of butter 

3/4 c white sugar

3/4 c brown sugar

1 tsp vanilla

2 eggs

2 1/4 c flour

1 tsp baking soda

pinch of baking powder

pinch of salt

1 pkg toffee bits

3-4 tbsp course sea salt flakes for sprinkling each cookie

1. Bring eggs & butter to room temperature.

2. In a large bowl whisk together flour, baking soda, baking powder, & salt.

3. Whisk together the softened butter & sugars until they are smooth and fluffy. Be sure to whisk until the sugars are all the way or mostly dissolved into the butter.

4. Add vanilla & mix well.

5. Whisk in the eggs one at a time. Slowly add dry ingredients (flour, baking soda, baking powder, salt) into wet ingredients (butter, sugars, vanilla, eggs).

6. Add toffee pieces into dough.

At this point I always cool my cookie dough for over an hour. I like the way they maintain shape this way.

7. With parchment paper on the cookie sheet, scoop even balls of dough onto the sheet.

8. Top with a pinch of sea salt, bake at 350 degrees for 11 minutes.

DO NOT OVER BAKE, keep them soft and chewy.

YUM YUM!
I dare you to each just ONE!

Thank you cookie package & BabyBoyBakery for similar versions of this recipe!

3 Egg Cake - A family tradition

This is another Miller Family favorite.  We all still make this often.
From time to time the icing shifts to something different but we ALWAYS come back to caramel.

This was without a doubt my favorite cake my Mom always made our birthday cakes with.
Still is!
The recipe is old school, moist, heavy and delicious.  SO GOOD!  All of the ingredients are every day type items.

3 Egg Cake

Ingredients:
3/4 c butter
1 1/2 c white sugar
3 well beaten eggs
1 1/2 tsp vanilla
2 3/4 c flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/2 c milk

Cream butter & sugar.
Blend in eggs.
Add vanilla.
Slowly alternate milk with dry ingredients.

Bake at 325 for 35 mins.  If you use muffins, bake for 15 mins.

Carmel Icing

Ingredients:
1 c brown sugar
2 tbsp butter
1/3 c cream

Bring to a light boil.  Set aside and let cool.
Once cool, add icing sugar until the consistency is spreadable.
Top your cake/muffins.

Enjoy!

FLOURLESS Chocolate Chip Cookies

Thank you to Ana of BluebirdKisses for sharing this recipe!  I put my own touches to change it slightly.

FLOURLESS Chocolate Chip Cookies

Ingredients:

1.5 c  whole rolled oats processed into a powder 

1.5 c  almond flour

2 large eggs or 2 ripe bananas mashed until liquid

(I used eggs) 

1/2 c maple syrup

1 tsp baking powder

1 tsp baking soda

1.5 tsp vanilla extract

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup dark semi sweet chocolate chips

Directions:

Preheat your oven to 350.  Line baking trays with parchment paper.  

In separate bowls combing the dry and wet. 

Add all of the wet to dry and fold in.  Fold in chocolate chips.

Scoop onto cookie sheet papers.

Bake for 10-12 minutes until the tops are golden brown.  

ENJOY!

Thank you again Ana for this yummy treat.

Thai Peanut Chicken Stirfry

… in a crockpot!

Thai Peanut Chicken Stir Fry

3 skinless chicken breasts
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small onion sliced
½ cup natural chunky peanut butter
1 tbsp fresh lime juice
½ cup chicken broth
¼ cup soy sauce
2 tbsp of honey
1/4 cup crushed peanuts for topping
1/4 cup cilantro, diced

*  Place peppers and onion at the bottom of the crockpot in one layer (this helps stop the chicken from drying out). 

*  Place the chicken breasts on top.

* Mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken leaving 2-3 tbsp for dressing when served.

* Cook for approximately 5 hours on LOW.  

* Shred chicken with two forks. Cover and continue cooking for the 10-15mins or until ready to serve.

* Serve over rice, noodles, or in lettuce wraps!

* Sprinkle with Cilantro, crushed peanuts, carrots, sprouts… whatever makes you happy.

** This recipe is a no fuss, no brainer.  Put it in you monthly rotation.  SO GOOD!! **

(recipe adapted from http://www.familyfreshmeals.com)

Snickerdoodle Muffins

Snickerdoodle Muffins

Ingredients:

• 2 c flour
• 1 c sugar
• ½ c + 2 tbsp butter, melted
• 1 c + 2 tbsp sour cream
• 3 eggs, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• *1/2 c. sugar
• *2 tsp. cinnamon

Instructions:

Grease muffin tins with butter.
Mix flour, baking powder, baking soda, and salt in one bowl and set aside.
Pour the 1 cup sugar into a large bowl.  Add the melted butter.
Add eggs, vanilla, and sour cream, and mix well.
Stir in the flour mixture.
Combine the ½ c. sugar and 2 tsp. cinnamon in a small bowl and place aside.
Place a small amount of batter in tin. Sprinkle with a desired amount of the cinnamon/sugar mixture  (I used 1 tsp).  
Add another small amount of the batter on top. Sprinkle lightly with the cinnamon mixture once again.
Bake at 340° for ~ 12 minutes.  Use the toothpick method to ensure they are done.  Do not overcook.

(This is a version of a recipe I borrowed from simplykierste.com)

Lettuce Wraps

OMGoodness.
So easy.  So delicious!
Without a doubt one of my favorite new recipes in a long time.  
It's a perfect mixture to make double batches and freeze for a quick meal. Or pass to a neighbour in need of a little help.

LETTUCE WRAPS

Filling:
1 lb ground chicken breast or turkey
2 tsp canola oil
1 tsp garlic
1/2 tsp shredded ginger
2 chopped green onions
3/4 c frozen corn
3/4 c frozen peas
1/4 c chopped red pepper
1/2 c chopped water chestnuts

Sauce:
3 tsp hoisin sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp sriracha sauce (red rooster sauce)

Heat your frying pan with oil on high.
Add garlic & ginger and cook for only a few seconds until fragrant.  
Add chicken/turkey and cook through.   
Add corn, peas, water chestnuts, and red pepper just long enough to heat through (1-2 minutes).
Stir in half the sauce to the sauté mixture and cook for 1 minute.  Keep remaining sauce for drizzling once you've wrapped in your lettuce.

Top your wraps with carrots and cucumbers if you wish.

** I've made this recipe with iceberg lettuce and leaf lettuce and preferred the iceberg variety.  

Source: Annie's Eats (an adapted version)

Chocolate Chip AMAZING!

This is my MOM's recipe!
I posted another chocolate chip cookie recipe here...
I may have said it was the best... but I told a wee fib!
My Mom's recipe is the BEST!

I may have made this recipe TWICE this week.
I had to!
Friends are having babies!
Friends are having tea parties!
Friends are having cravings!
A girls gotta do...

Mom's Chocolate Chip Cookies
2/3 cup butter
2/3 cup canola oil
2 eggs
1 cup brown sugar
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla
2 1/2 cups flour
1 cup semi sweet chocolate chips

Cream butter, oil, eggs, sugars & vanilla.
Add the remaining ingredients.
Drop on a cookie sheet lined with parchment paper.
Bake at 335 degrees for 12 mins.

Here is the most important rule.... DO NOT OVER BAKE THESE BEAUTIES!
If you do anything, undercook them.  No one likes a crusty, dry, chocolate chip snack.

AND
Be warned.
If you substitute butter for margarine (who the hell does that?!) or apple sauce for the sugars I am not responsible for the epic disappointment.
DO NOT ruin a perfectly good and fattening cookie by trying to make it healthy, that is LAME!  Where I'm from it is anyway.

SOOOOOOO GOOD!
Thanks to my friend Colleen for asking for this recipe.  It prompted me to post

Chocolate Chip Cookies

These are by far THE BEST CHOCOLATE CHIP COOKIES you will EVER have.
Classic.
Easy.
Fast.
Chewy.
Soft.
No fail.
Seriously beautiful cookies.
Give them a try and call yourself Martha freekin Stewart!
You will never need another recipe for chocolate chip cookies.

Chewy Chocolate Chip Cookies
* 2 cups plus 2 tbsp flour
* 1/2 tsp baking soda
* 1/2 tsp salt
* 12 tbsp (one stick) melted, then cooled to warm BUTTER
* 1 cup packed brown sugar
* 1/2 cup white granulated sugar
* 1 large egg plus 1 egg yolk
* 2 tsp vanilla extract
* 1 1/2 cups semi-sweet chocolate chips

Adjust oven racks to middle positions.
Preheat to 325 degrees C.
Line your cookie sheets with parchment paper.

Whisk dry ingredients (excluding sugars) in a bowl and set aside.
Mix butter and sugars until combined.  Add egg and extra yolk and vanilla.
Add wet and dry and mix until just combined.  Add chocolate chips.
Roll into balls the size of a golf ball and spread evenly on your cookie sheet.
Place in the oven and rotate the cookie sheet 180 half way through.  I bake mine for 12 mins and rotate at the 6 minute mark.
Bake until slightly brown on the edges and let cool on a wire rack (11-14mins depending on your oven).
Don't overbake these babies! They are meant to be soft and chewy in the middle.

Thanks to Annie's Eats for this recipe.  I did some tweaking but am grateful for so many of her delicious ideas.