recipes


I sometimes hate the fact I bake.  Why?  Because when I have a sweet tooth, I can easily go to my kitchen and make something.  Damn it!

So I was having a serious craving for cookies and decided I’d try Cooking Light’s low-fat chocolate peanut butter cookies.

They are very easy to throw together and I relied on my typical baking method of “throwing everything in the bowl,” so my cookies didn’t look like the photo.  I used a small cookie scoop and threw a couple of pans in the oven.

Low fat Peanut Butter Chocolate Chip Cookie Dough  Low fat Peanut Butter Chocolate Chip Cookies  Low fat Peanut Butter Chocolate Chip Cookies  Low fat Peanut Butter Chocolate Chip Cookies

When they come out of the oven, the cookies are soft and awesome.   When they cooled, they become crunchy and kinda reminded me of the size of the Keebler chocolate chip cookies…but they tasted so much better.  I really liked these cookies and would definitely recommend this recipe.

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I love banana, oatmeal, and chocolate so finding this recipe for a cookie with all three was perfect.  If you need a metric conversion, here you go.  These are approximate, but they are the amounts I used to make my cookies:

  • 150g butter – 2/3 cup
  • 180g mashed ripe bananas – 1 cup
  • 140g granulated sugar – 5/8 cup or 10 TBSP
  • 210g plain flour – 2 cups
  • 230g quick cook oats – 2 cups
  • 360g chocolate chips – 2 1/2 cups
  • 80g chopped nuts (opt)

Once I figured out all the measurements and mixed, I baked at 375 for about 12 minutes.   I used a medium cookie scoop. 

Banana, Oatmeal & Chocolate Cookie Dough  Banana, Oatmeal & Chocolate Cookies  Banana, Oatmeal & Chocolate Cookie

I thought they were moist and tasted exactly like a banana, oatmeal, and chocolate chip bread.  Awesome cookie!

I love Nutella.  What’s not to love?  Chocolate and hazelnut — just as good as chocolate and peanut butter.  Anyway, I wanted to branch out and try a recipe for Nutella cupcakes

These are easy cupcakes to mix, but I found I had to bake them a bit longer than the recipe said.  When I took them out, they looked great. 

Nutella Cupcake Dough  Nutella Cupcakes  Nutella Cupcakes  Nutella Cupcakes  Nutella Cupcakes

I didn’t think they were too heavy on the Nutella flavor so I would definitely recommend topping them with Nutella.  Or, you could put half the dough and then a dollop of Nutella and then top with the remaining dough.  They weren’t too sweet either so the Nutella “frosting” will complement, not overwhelm.  If you’re making them for someone, I’d also add some crushed hazelnut to the top. 

With these changes, I promise these will be crowd-pleasing cupcakes!

In my fridge, I found I had a few ounces of cream cheese and decided to find some recipes to use it up.  While I like watching Martha Stewart’s TV show since EVERYTHING is perfect, I had never tried one of her recipes. 

Until now.  I thought her recipe for cream cheese walnut cookies sounded delicious.  While there are more directions than I usually care to follow, they were surprisingly simple. 

When you’re making these cookies, don’t forget to factor in extra time for the dough to go into the fridge/freezer.  Also, I used a small heaping 1/4 tsp of Kosher salt (even though it called for more).

Once I molded into the best circular logs as I possibly could (meaning when I grew tired of trying to make them perfect), I cut them using a knife and a sawing back-and-forth motion.  Otherwise, you “rough” up the dough. 

Martha Stewart Cream Cheese Walnut Cookie Dough  Martha Stewart Cream Cheese Walnut Cookie Dough  Martha Stewart Cream Cheese Walnut Cookies  Martha Stewart Cream Cheese Walnut Cookies

When I took them out of the oven and tried a bite, the cream cheese gave the cookies a bit of a bite and the walnuts a crunch.  The cookies are definitely rich and reminded me a bit of shortbread. 

Seriously, if you find yourself with a little time, you should try to make these.  I liked them.

Beer bread is always a favorite in the winter and a perfect addition to serve with chili or stew.  I wasn’t sure how the 4-ingredient beer bread recipe would turn out, but figured I might as well try it.

When there are only four ingredients, you have to use high quality stuff.  So I used a bottle of Magic Hat Jinx Ale.  I think it’s important to use a thick, heavy ale with this recipe.

I didn’t have any self-rising flour, but I did have a lot of bread flour.  If you want to make your own self-rising flour, someone recommended using 3 cups of all-purpose flour, 1.5 tsp of baking power, 1.5 tsp of salt.

Once I mixed everything together, I didn’t think the dough was super sticky.  But I sprayed my bread loaf pan and put it in the oven. 

4-Ingredient Beer Bread Dough 

The bread didn’t come out as high as I thought it would (maybe if I used self-rising flour it would have). 

4-Ingredient Beer Bread  4-Ingredient Beer Bread  4-Ingredient Beer Bread

But the flavor?  It was surprisingly sweet and really tasty.  It’d be great as a side with soups or used as sandwich bread.  I definitely recommend trying this one!

You’re going to find a lot of recipes for sour cream now because I had thought I was going to make this biscotti during the holidays.  I ended up making others, but found myself with a lot of sour cream! 

Anyway, I found this recipe from Daisy Brand Sour Cream for their gingerbread cake.   I didn’t have any allspice or lemon zest, but figured I’d still make it. 

Sour Cream Gingerbread Cake Dough  Sour Cream Gingerbread Cake  Sour Cream Gingerbread Cake

When the cake came out, it was super moist and full of spice flavor.  The cake did fall down a bit in the middle, but that was OK since I wasn’t going to serve it (instead, it was getting shipped to someone). 

This would be delicious with a brown butter or cream cheese frosting.  Whipped cream or ice cream would be good too!

I had about 3 cups of pumpkin leftover and was happy to find this recipe for pecan pumpkin biscuits that would help me use the remaining pumpkin puree. 

Pumpkin Biscuit Dough  Pumpkin Biscuits  Pumpkin Biscuits

As with any biscuit recipe, make sure you don’t overmix and you are going to find yourself enjoying some fluffy pumpkin buttery biscuits!  These are highly addictive and would definitely recommend trying them.

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