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)

Pumpkin "Donut" Muffins

Sooooo very yummy!
A perfect recipe to use some of my Halloween pumpkin puree.


Ingredients
2 cups pumpkin puree
2 cups all purpose flour
1 cup whole wheat flour (I used 3 cups white flour)
1 1/2 cups sugar (I used 1 cup white, 1/2 cup brown sugar)
2 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract
3 eggs
1/2 cup canola oil
3 tsp pumpkin spice (2 tsp cinnamon + 1 tsp nutmeg + 1 tsp all spice)

Sugar Cinnamon coating
1/2 cup of raw sugar
2 tsp cinnamon

Directions
Mix flour, sugar, baking powder, baking soda and spices together.
Whisk together  eggs and pumpkin.  Add oil and vanilla.  Mix until all incorporated.
Slowly add in dry ingredients one cup at a time and mix until there are no lumps.
Scoop batter into a greased muffin pan and fill each 2/3 full.
Bake for  15-20 minutes at 350 degrees.
While the muffins bake, mix sugar and cinnamon together (hello multi tasking!!)
When the muffins are out of the oven and cooled, use a butter knife to loosen them out of the pan.
Toss the muffins one by one in the cinnamon and sugar coating.

ENJOY!!!

(Thank you to BabyBoyBakery for a version of this recipe and the idea.  If you don't already follow this blog I'd recommend it… for many reasons).

#thankfulnovember

Chicken Tortilla Soup

I have been looking for an easy tortilla soup recipe for a long time.  THIS is the one, FINALLY!

Chicken Tortilla Soup

Ingredients:

3 tbsp butter
3 tbsp flour
½ cup chicken or beef broth
2 cups milk
1 medium can black beans, rinsed and drained
1 large can diced Tomatoes
1 cup frozen corn
½ cup onion, chopped
1 tsp salt
1 bell pepper, diced small
1 can Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack (or cheddar) cheese

Instructions:

1. Melt butter in a saucepan over medium-low heat.
2. Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
3. Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.
4. Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
5. In a large bowl, whisk together the enchilada sauce and chicken/beef broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
6. In a large stew pot, combine beans, tomatoes, corn, onion, salt, and bell pepper.
7. Chop chicken breasts into cubes and sauté.  Add to the pot mixture and add sauce.
8. Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
9. Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve.
   ** to make this spicy add your own hot sauce or chili peppers** 
   Serve with cornbread (because everything is good with cornbread).  SO YUMMY!
   Thank you to The Idea Room for a version of this recipe! So many amazing cooking ideas on this site, please check it out!!

Rhubarb Berry Pie Bars

• SOOOOOO yummy.
• Super easy.
• A must try for anyone who likes shortcake type squares, berries, or anything sweet.
• You won't be disappointed!
• (also good frozen - I'm a sucker for frozen desserts)
• 
  

• INGREDIENTS

  Crust and topping: 

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • Dash of salt
  • Zest of half a lemon
  • ¾ cup cold butter

  Filling: 

  • 2 eggs
  • 1 cup white sugar
  • ½ cup sour cream 
  • 6 tbsp. all-purpose flour
  • Dash of salt
  • Juice of half a lemon
  • 1 tsp. vanilla 
  • 2 cups fresh berries of choice/rhubarb (I used raspberries, blackberries & rhubarb).

  
  

  • DIRECTIONS

    • Preheat the oven to 350˚ F.  Line a 9 x 9-inch baking pan with foil and grease lightly.  In a bowl, combine flour, sugar, salt and lemon zest.Cut the butter into small cubes, then add to the bowl with the dry ingredients.  Cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly similar to oatmeal.
      Reserve ¾ cup of the mixture for topping the bars.  Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan.  Bake 12-15 minutes, until light golden.  Let cool before proceeding.
      In a bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla.  Whisk until smooth.  Once the crust layer has cooled, gently fold in the berries with a spatula to the wet ingredients.  Spread the filling mixture over the pre-baked (and cooled) crust. Crumble the reserved topping mixture over the filling evenly.
      Bake until the top is beginning to brown and the bars are just set, about 45 minutes.  Let cool completely. Chill before slicing and serving.
    • 
      
      (Thanks to Annie's Eats once again for a version of this recipe).

Cinnamon Swirl Pumpkin Zucchini Loaf

If my 3 year old will eat this anyone will (he isn't a cookie or sweets fan - not sure how he is my child?)
It is the perfect snack loaf for anyone.
CINNAMON SWIRL PUMPKIN ZUCCHINI LOAF

Ingredients:

3 eggs

2 cups sugar

1 cup canned or fresh pumpkin

1 cup melted butter

1 tbsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 cup zucchini, shredded

Cinnamon Swirl:

1/3 c. sugar

1 tbsp cinnamon

Instructions:

Combine eggs and sugar in mixing bowl. Mix in pumpkin, butter and vanilla.

Combine dry ingredients in large bowl. Add to pumpkin mixture until mixed. Stir in zucchini.

Mix Cinnamon Swirl ingredients together.

Pour half of dough mixture into two greased and floured 9x5 in loaf pans or eight miniature loaf pans. Divide cinnamon swirl mixture evenly in pans and top with the rest of the dough.

Bake at 350 degrees for 45 minutes or until bread tests done. 

Cool in pans for 10 minutes then remove to wire rack to finish cooling.

Thank you to my pal Lindy for sharing with me.

Broccoli Cheddar Soup

Always thankful for good food and the ability and resources to test and try out something new.
We are faithful followers of America's Test Kitchen.  This is a 'version' of their recipe.  Soooo good.  Soooo rich.  Be careful, don't over do it!

Broccoli Cheddar Soup

• 2tbsp butter
• 2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
• 3/4cup chopped onion
• 2tsp minced garlic
• 1 1/2tsp dry mustard powder
• 3–4cups water
• 1/4tsp baking soda
• 2cups chicken broth
• 2cups baby spinach
• 3/4cups sharp cheddar cheese, shredded

• 3/4

  cups parmesan cheese, grated fine (plus extra for serving)
• 
  
  
  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, and dry mustard. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve with extra shredded cheese and home made croutons.

  

  
  

DELICIOUS!




#thankfulnovember

Tiny helper. Little Baker.

We are soaking up our last few days together before baby arrives.

I honestly can't imagine my days as a Mumma of two... but I know that will change once Buggy arrives and I won't be able to remember life without him/her.

So for now, Bean and I are doing everything we can possibly fit in, just the two of us.

We made lists.

We shopped and crossed off lists.

We prepared, took inventory and lined up ingredients.

Then got at it.

 Even with the digger/roller.

Then we enjoyed!  BUTTER TARTS!!!

And cleaned up a huge mess.

(HERE is my recipe).

It's hard to think that another wee set of fingers, squeaks, and opinions will soon be joining us.
It's exciting, but I wouldn't be telling the entire truth if I said I wasn't a wee bit sad to share what the Wee Bean and I have every day.  We do A LOT of baking together.  It's just getting to the good part.

Anyway, today I am so thankful for a healthy boy that loves to help and share in my loves.
His roller and my roller may look a bit different but the concept is the same.

And FYI, those tarts turned out DELIC!  Trust me.




#thankfulnovember

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.