Thick and Chewy Triple Chocolate Cookies

When I want a "death by chocolate" cookie recipe, this is it.  With cocoa powder, chocolate chips and a whole pound of melted chocolate, these cookies are packed with dark chocolate flavor.  These also keep quite well in the freezer.  These cookies can be a bit expensive to make if you buy a pound of baking chocolate bars from the grocery store.  I've started using Trader's Joe's Pound Plus bars for baking.  They run about $5 for just over a pound.  Dutch-processed cocoa is also pretty expensive.  I compromise and buy the Hershey's "Special Dark" baking cocoa, which is a mix of natural and Dutch-processed cocoa.

Thick and Chewy Triple-Chocolate Cookies
Yields about 40-50 cookies
Ingredients:
2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed or regular cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 1/2 cups semisweet chocolate chips

Directions:
1. Whisk flour, cocoa, baking powder, and salt together in medium bowl; set aside.

2. Microwave chocolate at 50 percent power for 2 minutes.  Stir chocolate and continue heating until melted, stirring every additional 30 seconds; set aside to cool slightly.  Whisk eggs and vanilla in small bowl.

3. Beat the butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular.  Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds.  Add melted chocolate in steady stream and mix until combined, about 40 seconds.  Add dry ingredients and mix until just combined.  Do not overbeat.  Stir in the chocolate chips.  Cover bowl with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.  While dough is resting, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.  Line two baking sheets with parchment paper or silpat liners.

4.  Working with about 2 tablespoons of dough at a time, roll into balls and place about 1 1/2 inches apart on prepared baking sheets.

5.  Bake until edges of cookies have just begun to set but centers are still very soft, about 10 minutes, switching and rotating the sheets halfway through baking.  Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.

Source: Cook's Illustrated Cookbook and melskitchencafe.com

Monster Cookies

One of the wonderful things about growing up in the Midwest was the presence of monster cookies in my life.  I grew up loving them.  I am a big chocolate-peanut butter fan, but throw in some oats and M&Ms and I couldn't be happier.  My high school cafeteria sold freshly baked monster cookies, packaged up in pairs.  I often splurged and bought them when word got out that they had warm ones for sale up at the counter.  

You can imagine my shock and dismay when I discovered that my husband  (who did not grow up in the Midwest) had never heard of these favorite cookies of mine.  These are probably the cookies I bake the most, so I am working hard to make up for all the years he lived without monster cookies in his life.  

Although I have seen monster cookie recipes that contain some flour, this particular recipe does not.  The result is a chewy cookie packed full of peanut butter and oaty-flavor.  One thing I love about this recipe is that it makes a very large batch, perfect for freezing.  I love having some on hand in the freezer to pull out when I'm taking a meal to a new mom, need to bring cookies to an event, or just for a little dessert at home.  And one of my favorite ways to enjoy these cookies is straight from the freezer with a little ice cream sandwiched in between.

Monster Cookies
Yield: about 50-60 cookies
Note: I think the cookies with the most M&Ms on top are the most sought-after, so I press 2-3 additional M&Ms on top of each cookie before baking to make sure each one looks great.
Ingredients:
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
12 oz. creamy peanut butter
1 stick (8 tablespoons) butter, softened
1 cup M&Ms
1 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oats

Directions:
1. Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper or nonstick baking mats.

2. In a large mixing bowl, combine the eggs and sugars.  Mix well.  Add the salt, vanilla, peanut butter and butter.  Mix until creamy and well combined.  Stir in the M&Ms, chocolate chips, baking soda and oatmeal.  Mix well.  Roll the dough into tablespoon-sized balls (or use a cookie scoop) and place 2 inches apart on the prepared cookie sheets.  Flatten cookies slightly with the palm of your hand.

3. Bake for 8-12 minutes.  Do not overbake-the cookies should be just set and very lightly golden around the edges.  Let the cookies cool  for 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely.  Store in an airtight container for 2 days or place in freezer bags and freeze.

Source: adapted from a Paula Deen recipe on foodnetwork.com and melskitchencafe.com

Slow Cooker Stuffing

The last couple of years I have made homemade stuffing that was too dry for our tastes.  This year we decided to give this slow cooker recipe a try, and we really liked it.  I'm so excited to be able to prepare the stuffing early in the day and not have to worry about it while preparing the turkey.  My slow cookers have typically gotten a break on Thanksgiving, but I think that will be changing!

After eating Thanksgiving dinner and dessert, I was very curious to know how many sticks of butter I had used in total in preparing the meal.  This recipe definitely added to the count, but at least Thanksgiving only happens once a year.

Slow Cooker Stuffing
Note: Next year I may double this recipe because we like Thanksgiving leftovers!  I think this recipe would be very adaptable with different add-ins to suit different tastes (my husband wants to try raisins and walnuts).  Also, check occasionally during cooking to see if the edges have started to burn.  Once the stuffing reaches 160 degrees, the eggs have reached a safe temperature and the slow cooker can be turned to the "keep warm" setting if desired.  Ours was starting to burn around the edges after being cooked for less than four hours, and it had already passed 160 degrees.
Ingredients:
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups bread cubes (Italian or French bread works well)
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2-2 1/2 cups low sodium chicken broth (if you use store-bought bagged bread cubes, they will be drier and likely need more liquid)
2 eggs, beaten

Directions:
1. The night before preparing the stuffing, cut up the bread into 1-inch cubes.  Spread on a baking sheet in a single layer and allow to dry out overnight.

2. Melt butter in a skillet over medium heat.  Stirring frequently, cook onion, celery, and parsley in the butter until the vegetables have begun to soften.

3. Spoon cooked vegetables over the bread cubes in a very large mixing bowl.  Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.  Pour in enough broth to moisten, and mix in the eggs.  Transfer the mixture to a slow cooker.

4. Cover and cook on high for 45 minutes, then reduce heat to low.  Cook for 4-8 hours on low (see note above).

Source: adapted from allrecipes.com

Chocolate Wafer Cookies

These are pretty unassuming looking little cookies.  But what they lack in appearance, they make up for in rich chocolate flavor.  I have been making (and loving) these for a few years.  I used to roll out the dough and cut out shapes with cookie cutters.  But let's be honest--that takes quite a bit of time.  And since my inspiration for making these is usually that I want to make a pie with a chocolate cookie crumb crust, it didn't seem worth the effort.

Then I came across an idea to roll these into logs and just slice and bake after the dough has chilled.  Brilliant!  Why bother with cookie cutters if I'm just planning on pulverizing the little wafers anyway?  Not all of these will be needed for one pie crust, however.  And it is a very good thing to have a good-sized bag of extras hanging out waiting to be eaten.  I like to freeze them and pull some out to have with hot chocolate on chilly winter nights.

Chocolate Wafer Cookies
Yield: 60-75 small wafers
Ingredients:
3 sticks (3/4 pound) butter, room temperature
2 cups granulated sugar
1 1/3 cups cocoa powder, sifted
2 large eggs
1 tablespoon vanilla
2 1/2 cups flour

Directions:
1. Cream the butter and sugar on medium high speed until fluffy, about 2-3 minutes.  Add the cocoa powder.  Mix on low speed until incorporated.

2. Add the eggs and vanilla, blend thoroughly.  Add the flour and mix on low speed until just incorporated.  Form the dough into three logs, about two inches in diameter.  Wrap in plastic wrap and chill until firm (at least 3 hours).

3. Position oven racks in middle and upper middle positions.  Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper or silicone baking liners.  Cut into slices 1/8-1/4-inch thick and place on cookie sheet, leaving space between each cookie to allow for spreading.

4. Bake for 14-19 minutes, rotating pans halfway through baking time.  Allow to cool at least five minutes on cookie sheet before transferring to a wire rack to cool.  The wafers should become crisp as they cool.  If they are still soft, bake for a couple more minutes.  After they are completely cooled, these wafers keep very well in the freezer.

Source: recipe adapted from theprudenthomemakerblog.blogspot.com. slice and bake idea from smittenkitchen.com

Chocolate Chip M&M Cookie Bars

Bakes sales.  Church potlucks.  Classroom treats.  What do these things have in common?  Sometimes you just need something quick to whip up for these events.  Something faster than cookies, but a treat that still looks and taste great.  These bars (sans M&Ms) made an appearance in my daughter's classroom on her birthday this year.  (These are much easier to transport than cupcakes which is an added bonus.)

I particular love the edge pieces of these bars and did in fact claim a corner piece all to myself when my son and I made these today for a bake sale the kids had this afternoon.  (Okay, so maybe I snitched some from the soft middle part too.)

Chocolate Chip M&M Cookie Bars
Ingredients:
2 cups plus 2 tablespoons (10 5/8 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 cup (7 ounces) packed light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
3/4 cups M&Ms (divided)

Directions:
1. Adjust the oven rack to lower-middle position.  Preheat oven to 325 degrees.  Spray a 9x13 pan with nonstick cooking spray.

2. Mix the flour, salt, and baking soda together in a medium bowl; set aside.  In a large bowl mix together the melted butter, brown sugar, and granulated sugar with a wooden spoon until well combined.  Add the egg, egg yolk, and vanilla and mix well.  Add the dry ingredients, chocolate chips, and 1/4 cup of M&Ms and stir just until combined.  (Do not overmix.)  Spread the batter evenly into the prepared pan and smooth the top.  Sprinkle the remaining 1/2 cup of M&Ms on top and gently press into the batter.


3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-29 minutes.  Cool on a wire rack to room temperature.

Source: adapted from Cooks's Illustrated via Mel's Kitchen Cafe and Brown Eyed Baker

Almond French Toast

Here's another winner recipe introduced to me by my #1 recipe source--my mom!  She made this for us one day when we were visiting a few years ago.  I've made it a few times since, and every time I marvel at how good french toast can taste.  It's fluffy and has a wonderful almond flavor, but it's the crunchy almond-crusted exterior that really makes this great.

Whenever I make french bread I make two loaves at once, and this is a perfect way to use up some french bread that's getting a bit stale.

Almond French Toast
Ingredients:
1 cup sliced or slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons butter (to melt in pan for cooking)

Directions:
1. Spread almonds in a small skillet over low heat.  Tossing frequently, toast until lightly browned, 5 to 10 minutes.  Remove from heat.  Set aside.

2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract.  Soak bread slices in the mixture until saturated.

3. Melt 1 tablespoon butter in a large skillet over medium heat.  One at a time, press one side of soaked bread slices in the almonds to coat.  Cook bread slices on both sides until golden brown.  Continue until all slices are cooked, melting an additional tablespoon of butter in the pan before cooking each batch.  Serve with maple syrup.

Source: allrecipes.com via my mom

Coconut Almond Granola

A few years ago my mom gave me her recipe for granola.  I made it, loved it, and eventually misplaced the paper it was written on.  (One of the reasons I am now recording recipes on this blog.)  I found a very similar recipe on Mel's Kitchen Cafe and started using that one.  And then I found out another friend of mine who makes delicious granola also uses virtually the same recipe.  It's not often that I get almost the exact same recipe from three independent sources, and I feel pretty loyal to this granola recipe--and since I love trying new recipes, that's saying a lot.

Coconut Almond Granola
Note: I've adapted the mix-ins in this recipe to suit my tastes (replacing the cashews with extra almonds, omitting the raisins, etc.).  Granola is very adaptable. Also, I usually double this recipe and bake it in two large rimmed baking sheets.  
Ingredients:
3 cups old-fashioned rolled oats
2 cups whole almonds, chopped (some can be left whole to add texture)
3/4 cups shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar (I have also used light brown sugar and it's still delicious)
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup canola oil
3/4 teaspoon salt

Directions:
Preheat oven to 250 degrees.  In a large bowl, combine the oats, nuts, coconut and brown sugar.  In a separate bowl or liquid measuring cup, combine maple syrup, oil, and salt.  Slowly pour the liquid mixture over the oatmeal mixture while stirring.  Continue to stir until well combined.

Spread evenly in an 11x17-inch rimmed baking sheet.  Bake for 1 hour and 15 minutes, stirring halfway through baking, until golden.  Remove from oven and stir again to break up any large clumps.  Cool completely before storing in an airtight container.

Source: adapted from Mel's Kitchen Cafe, and a recipe from my mom

Gingersnaps (Crunchy!)

I always enjoy baking, but when the weather turns cool and leaves start to fall, I really can't get enough of it.  I decided to make an all-out fall flavored dessert and settled on pumpkin ice cream and crunchy gingersnaps.  The ice cream was a failure, but the gingersnaps made up for it.  I wanted a crispy gingersnap, so I baked these a little longer than the original recipe directed.

These simple fall-spiced cookies are delicious, and they left our home smelling like the holidays were in full swing.  My 6 year-old tasted some of the dough and remarked, "I think I will like gingersnaps!"  She kept begging for more of the baked version, so I guess gingersnaps will have to make an appearance in our home again.

Gingersnaps
Tip: Before measuring the molasses, lightly spray the measuring cup with cooking spray to prevent it from sticking to the cup.
Ingredients:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon vanilla
2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) white granulated sugar (for rolling)

Directions:
Beat together the butter, 1/2 cup dark brown sugar, and 1/2 cup white granulated sugar until light and fluffy (2-3 minutes).  Add the molasses, egg, and vanilla and beat until incorporated.  In a separate bowl whisk together the flour, baking soda, salt and spices.  Add the dry ingredients to the butter mixture and mix until well combined.  Cover and chill the batter for 30 minutes or until firm.

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper or silicone liners.

Place about 1 cup of white granulated sugar in a pie plate.  When the dough has chilled sufficiently, roll into 1-inch balls.  Roll the balls of dough into the sugar, coating them thoroughly.  Place on the baking sheet, spacing about 2 inches apart.  With the bottom of a glass, flatten the cookies slightly.  Bake for about 15-18 minutes, or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.  If baked for 12-15 minutes they will be chewier and less crispy.)  Cool on a wire rack.

Source: slightly adapted from http://www.joyofbaking.com/Gingersnaps.html

Corn Chowder

When we took our kids apple picking last week, we also spent some time perusing the offerings at the market onsite.  One of the things we ended up coming home with was twelve ears of fresh sweet corn.  Six of those ears we enjoyed straight off the cob, but I wanted to do something else with the rest.  Luckily I remembered a wonderful corn chowder recipe I had made once before.  

My husband loves corn, and eats it more than anyone I know.  So naturally, he was a big fan of this chowder.  And I love the combination of fresh corn kernels, tender nuggets of potato and the bits of bacon to finish it off.  Having grown up in Iowa, I consider it my duty to have a few good recipes that feature corn...and to be well-practiced at shucking fresh sweet corn.  

Corn Chowder

Note: About 4 medium or 3 large red or white potatoes should be about 1 1/2 pounds.

Ingredients:

6 ears corn

2 (15-ounce) cans whole kernel corn, drained

5 cups chicken broth

3 slices bacon, chopped fine

1 onion, chopped

Salt and pepper

1 1/2 pounds red or white potatoes, scrubbed and cut into 1/2-inch dice

1/2 cup heavy cream

1/2 cup milk

4 scallions, sliced thin

Directions:

1. Cut kernels from ears of corn; reserve kernels and cob separately.  Puree canned corn (drained) and 2 cups broth in blender until smooth.

2. Cook bacon in large pot over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer bacon to paper towel-lined plate and reserve.  Cook onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.  

3. Add potatoes, corn puree, remaining 3 cups of broth, and reserved corn cobs and bring to a boil.  Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.  Discard cobs and stir in cream and milk.  Season with salt and pepper.  Garnish with bacon and scallions. 

Source: adapted from Cook's Country (subbed milk for half of the cream, added more potato, etc.)

Pumpkin Oat Muffins

I was aimlessly walking down the baking aisle at Target a few weeks ago when I spotted cans of pumpkin.  I threw one into my cart and when I got home left it out on my counter instead of putting it away.  Every time my eyes fell on that pumpkin, I got more and more excited for all the fun baking there is to do in the fall.  

When I finally opened up that can it was to make one of my favorite muffins of all time--pumpkin oatmeal muffins.  Although there are so many delicious baked goods to make with pumpkin, a lot of them are heavy on sugar and fat.  It's so fun to have a baked good full of fall flavor that is also healthy.   

Of course, if you are in the mood for a little more chocolate in your life you could make these a little more fun (and a little less healthy) by adding some chocolate chips.  I added some mini chocolate chips and made some mini muffins for the little people in my life.

Pumpkin Oat Muffins

Yields about 14 regular-sized muffins (I usually make 12 mini muffins and then about 10 regular-sized)

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup canned pumpkin

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil

3/4 cup chopped walnuts (optional)

1/2 cup mini chocolate chips (optional)

Directions:

Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

Whisk together the dry ingredients.  In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt and milk), eggs and oil.  Add pumpkin mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, add walnuts and/or chocolate chips.

Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

Peanut Blossom Cookies

Peanut butter cookies studded with Hershey kisses have long been a favorite of mine.  And I don't think I'll ever look for another recipe for this particular kind of cookie.  This recipe packs a lot of peanut flavor and the cookies don't spread and flatten.  I really can't ask for anything else in my Peanut Blossoms.  

Peanut Blossom Cookies
Ingredients:
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup roasted, salted peanuts
16 tablespoons (2 sticks) butter, softened but still cool
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
1-2 bags Hershey's Chocolate Kisses, wrappers removed

Directions:
1. Preheat oven to 350 degrees with oven rack positioned in middle of oven.  Line two baking sheets with parchment paper or silpat liners.  Set aside.

2. In a medium bowl, whisk together, 1 3/4 cups flour, salt, baking soda, and baking powder.  In a food processor or blender, process the remaining 1 cup flour and 1 cup peanuts together until finely ground and well-combined.  Stir the peanut flour mixture into the bowl with the flour, salt and baking soda/powder.

3. In a large bowl, beat the butter and sugars together with an electric mixer, until the mixture is light and fluffy, 1-2 minutes.  Add the peanut butter and continue to beat until combined.  Add the eggs, one at a time, beating after each addition, until incorporated.  Beat in the vanilla.  On low speed mix in flour until incorporated.  Cover the bowl and refrigerate for 30 minutes until it is fairly stiff.

4. Roll the dough into 1-inch balls and space 2 inches apart on the prepared baking sheets.  Bake for 10-12 minutes, until the outsides are set and the edges are beginning to crack.  Working quickly, remove the sheet from the oven and press one Hershey Kiss into the center of each cookie.

5. Let the cookies cool on the baking sheet for 3-4 minutes before removing the cookies to a cooling rack to cool completely.  Repeat with remaining dough and Hershey Kisses.

Source: adapted from America's Test Kitchen via melskitchencafe.com

Whole Wheat Bread

There is so much to love about homemade bread--the smell and feel of the dough, the combining of simple ingredients that rise up into beautiful loaves, the aroma of freshly baked bread wafting through the house, and of course a slice of warm bread with some butter on it.

About five years ago I decided to start making my own sandwich bread.  My children consume more peanut butter and jelly sandwiches than anyone else I know.  I have one son who even likes them for breakfast.  I wanted to make these PBJs as healthy as possible, so I decided to tackle 100% whole wheat sandwich bread.  I turned out many a wheat brick loaf and tried so many recipes before finally finding one we all loved.  I use freshly ground flour and a Bosch mixer, both of which are specifically called for in this recipe.  I imagine the bread would still be good if kneaded by hand and with store-bought flour, but I can't vouch for the results since I've never tried it.

I make six loaves at once and they last us for about two weeks.  (Before I owned six bread pans I halved the recipe.)  As much as I enjoy making bread, it's nice to only have to do it every other week.  After the bread cools I slice it all, put it in freezer bags and pull out about half a loaf each day to thaw.  It tastes delicious even after having been frozen.

Whole Wheat Sandwich Bread
Ingredients:
6 cups warm water
2 tablespoons salt, scant
2/3 cup vegetable or canola oil
2/3 cup honey
2 tablespoons yeast (I use instant yeast)
10-11 cups wheat berries before grinding or 14-16 cups whole wheat flour*
(I use hard white wheat berries)

Directions:
Add water and 4-5 cups flour to Bosch mixer.  Mix with dough hook.  Mix in salt, oil, honey and yeast.  Add remaining flour until it pulls clean from sides of bowl as it mixes.  After enough flour has been added, put lid on and mix for 10 minutes on speed 1 or 2.

Grease the countertop and 6 medium sized bread pans.  After kneading, turn dough onto greased countertop and divide dough into six equal portions.  Shape into loaves and place in bread pans.  Cover with greased plastic wrap and allow to rise for 30 minutes.  While bread is rising preheat the oven.

Bake at 350 for 25-30 minutes or until golden brown.  If you have an instant read thermometer and want to check for doneness, it should be about 200-210 degrees F.  When done, turn the loaves onto a wire rack to cool.

*I have never made this with store-bought flour, but I imagine you would not use the entire 14-16 cups since it will have settled in the bag.  I imagine one cup of freshly ground flour is going to be lighter and airier than flour from the store that has had some time to settle.  Rely more on the look of the dough rather than measurements here.  When it pulls clean from the sides of the bowl and feels dry and pliable enough to shape into loaves, it has enough flour.

Source: posted on a listserve by Karen F.

Lemonade

I kept telling my kids we would make lemonade as a bag of lemons from Costco sat waiting on the kitchen counter.  One morning we took a break from music practice, library trips and family baseball time and spent a summer morning making old-fashioned lemonade.  My four year-old got his turn to help juicing, and my almost one year-old absolutely LOVED his job of mashing lemons.  He was not happy at all when it was time to be done smashing up the lemon slices.

I looked at several recipes and decided to try two recipes that used very different methods to make lemonade.  One was from the Cooks Illustrated Cookbook.  It involved the aforementioned mashing of thinly sliced lemons with sugar, then straining it and adding water.  The idea is that mashing the whole lemons with sugar will help the sugar completely dissolve and the citrus oils from the lemons will give the lemonade a wonderful citrus flavor.  Well, I don't know if my baby and I mashed the lemons too much and the white pith gave off a bitter flavor, but both my kids and I thought the flavor was way off on this lemonade.

We all enjoyed the classic sweet-tart lemonade adapted from a recipe on allrecipes.com.  The recipe calls for boiling the water and sugar to ensure that the sugar dissolves completely, then adding lemon juice and water.  My kids took their taste testing job very seriously, and it was hilarious to hear my four year-old ask specifically for the "allrecipes" lemonade.

Lemonade
Ingredients:
3/4 cup sugar (I may try cutting this down by a couple tablespoons and see if it' still sweet enough)
4 cups water, divided
1 1/4 cups lemon juice (from about 6 lemons)

Directions:
In a small saucepan combine sugar and 1 cup water.  Boil and stir to dissolve sugar.  Cool to room temperature.  Cover and refrigerate until chilled.  (I might try adding ice to speed this up if needed.)

Remove seeds from the lemon juice.  Strain out pulp if desired.  In a pitcher stir the chilled sugar syrup, lemon juice and remaining 3 cups water.

Source: adapted from allrecipes.com

Peach Puff Pancake

When I was growing up my dad would often be hard at work at church meetings before the rest of us had to leave on Sunday morning.  That left my mom to get me and my four siblings ready for church.  Now that I have three young ones myself, I understand better that getting kids ready for church is no small task! Looking back, I now realize that this Peach Puff Pancake was my mom's secret weapon to get us up and fed on time on Sunday mornings.  Rather than just announcing it was time to get up, we would hear her call out, "Peach puff is ready!"  That got us up and to the breakfast table in record time.  Genius.

We loved this peachy version of German pancakes--especially since we got to sprinkle some powdered sugar on our individual slices.  My mom always used canned peaches, and I have always made it that way as well.  But this time I decided to experiment with fresh peaches.  How can I used canned when fresh summer peaches are on sale for 68 cents a pound?  I can now report that this hot breakfast is delicious either way.  It is quite quick to prepare, though using fresh peaches does increase the prep time because of the peeling and slicing involved.

Should someone in your life need a little extra help getting out of bed in the morning, grab a bowl and a whisk and give this unassuming little peach puff a try.  As for how to get kids to get dressed and brush their teeth without asking them dozens of times--you're on your own there.

Peach Puff Pancake

Ingredients:

6 tablespoons butter

6 eggs

1 cup all-purpose flour

1/3 cup sugar

1/8 teaspoon salt

1 cup milk

1 teaspoon vanilla

1 29-ounce can sliced peaches, drained or 2 cups fresh peach slices

Heat oven to 375 degrees.  Spray a 9x13-inch baking dish with cooking spray.  Melt butter in baking dish in the oven.  

In a large bowl, beat the eggs slightly with a whisk or electric mixer.  Add flour, sugar, salt, milk and vanilla and whisk or beat until smooth.  

Stir peaches into butter in the baking dish; return to oven for 2-3 minutes or until sizzling.  

Pour batter over peaches.  Bake for about 20 minutes or until puffed and golden.  Garnish with powdered sugar and serve immediately. 

French Baguettes

I get so much satisfaction out of making bread at home.  It always amazes me how a few simple ingredients can be combined to make so many varieties of bread.  When I decide to make bread, it's almost always whole wheat sandwich bread.  I love that bread, but sometimes it's fun to do something different.  Something that isn't just going to be turned into a peanut butter and jelly sandwich.

This bread takes some planning ahead and more time to make than sandwich bread, but here are a few reasons why I'm excited to keep making baguettes at home on occasion:

1. These taste SO GOOD when still warm from the oven.  That is really reason enough.

2. I can get some whole wheat flour into my baguettes if I make them myself.  The first time I made these I used all-purpose flour.  The second time I used all-purpose for the sponge, and then experimented with using 5 ounces all-purpose and 5 ounces white whole wheat for the dough.  I was happy with the result!

3. These are pennies on the dollar cheaper than buying them from the grocery store bakery.

When my husband took a bite of this freshly baked bread he exclaimed, "This is the best thing I've eaten all day!"

Now, normally that would not mean much since he skips breakfast and takes leftovers or PBJ sandwiches to eat for lunch at work.  But the day I made this bread happened to be his nice once-a-month catered lunch at work, so I was quite pleased that he liked this bread better than the catered seafood he'd eaten for lunch.  These are chewy, slightly crusty and so very tasty.  I made these to serve alongside salad, but I can't wait until the weather turns cooler and I can have these with some kind of chunky soup.

This recipe comes from the Cook's Illustrated Cookbook.  While I love the end product, the instructions they give are incredibly long, so I will condense them.  They give two sets of instructions: one for baguettes baked in time for breakfast, and slightly different instructions to get them done in time for dinner.  I will give the dinner instructions here, since that is when I normally want them done.  The biggest thing to remember is to plan ahead!  The sponge needs to be started the day before you want to serve these.

French Baguettes
Note: Start the sponge at about noon the DAY BEFORE you want to eat these for dinner.  The instructions seem quite long, but most of the steps require very little time.  The biggest chunk of time required is to mix and knead the dough by hand, which would be from about 6-6:30 am.  Here is a rough time table:

12 or 1 pm: start sponge
6 pm: put sponge in refrigerator
6 am: Knead dough
6:30 am: let dough rest
7 am: deflate dough, then let rise
8:30 am: shape into torpedo shape, let rest 15 minutes
8:50 am: shape into baguette shape and put in refrigerator to rise
4 pm: remove from refrigerator
4:45 pm: remove plastic wrap, preheat oven
5:00 pm: bake
5:15 pm: cool slightly
(I accidentally let my sponge sit at room temperature for about 8 hours and everything was fine.  These times are approximate!)

Ingredients:
For the sponge:
1 cup plus 3 tablespoons (6 ounces) all-purpose flour
3/4 cup water, heated  to 75 degrees
1/8 teaspoon instant or rapid-rise yeast

For the dough:
1/2 cup water, heated to 110 degrees, plus extra as needed
1/2 teaspoon instant or rapid-rise yeast
2 cups (10 ounces) flour (I've used 5 ounces all-purpose and 5 ounces white whole wheat)
1 teaspoon salt
1 large egg white, beaten with 1 tablespoon water

Directions:
1. For the sponge: Stir flour, water, and yeast together in a medium bowl with wooden spoon to form thick batter.  Cover with plastic wrap and punch holes in plastic with knife.  Let stand at room temperature for 5 to 6 hours, then refrigerate overnight, 12 to 14 hours.

2. For the dough: Reserve 2 tablespoons water.  Add remaining water and yeast to sponge and stir until incorporated.  Stir in flour.  Transfer dough to counter and knead by hand for about 2 minutes until dry bits are absorbed into dough.  Stretch dough into a rectangle, make indentations on top and sprinkle 1 tablespoon reserved water.  Fold edges of dough up toward center to encase water, and pinch edges to seal.  Knead dough 30 seconds.

3. Begin "crashing" dough by flinging dough vigorously against counter in order for dough to absorb water more readily.  Knead and crash dough alternately until soft and supple, about 7 minutes.  Stretch dough again into a rectangle, make indentations, sprinkle dough with salt and remaining 1 tablespoon reserved water.  Fold and seal edges and crash and knead dough again until soft and supple, about 7 minutes.  If dough still feels tough and nonpliant, knead in 2 additional teaspoons water.

4. To determine if the dough is adequately kneaded, tear off a piece and stretch it until nearly translucent.  If dough tears before stretching thin, knead 5 minutes longer and test again.  Gather dough into ball, place in large, lightly greased bowl, and cover with plastic.  Let sit for 30 minutes, then knead for 10 seconds to gently deflate.  Reshape into a ball and replace plastic.  Let rise at room temperature until doubled in size, about 1 1/2 hours.

5. Gently deflate dough.  Transfer to counter, divide in half, and form into a rough torpedo shape with smooth, taught surface, about 6 1/2 inches long.  Repeat with second piece of dough.  Cover and let rest 15 to 20 minutes.

6. Top inverted rimmed baking sheet with parchment  paper.  Fold the torpedo shape in half lengthwise and pinch seam together to seal.  Roll and stretch dough cylinder until it measure about 15 inches long by 2 1/2 inches wide.  Place seam side down on prepared baking sheet.  Repeat with second piece of dough and place on baking sheet about 6 inches from the first piece.  Cover loosely with greased plastic wrap, place in refrigerator and let rise 7 to 10 hours.

7. Remove from refrigerator and let stand at room temperature for 45 minutes.  Adjust oven racks to lower-middle and lowest position, place baking stone (or another inverted baking sheet) on upper rack.  Place another rimmed baking sheet on lower rack.  Fill the lower baking sheet about halfway with water.  Preheat oven to 475 degrees.

8.   Remove the plastic wrap from the baguettes to let surface of dough dry, then let stand for 15 minutes longer.  (Baguettes should have nearly doubled in size and feel springy to touch.)  Make five diagonal slashes on each baguette.  Brush baguettes with egg white mixture and mist with water.  Working quickly, slide parchment with baguettes onto baking stone.  If water is getting low in lower baking sheet, add more hot or boiling water.  Quickly close oven door.  Bake until crust is deep golden brown and baguettes register 210 degrees, about 15 minutes, rotating baguettes after first 10 minutes of baking.  Transfer baguettes to wire rack to let cool slightly, about 30 minutes, before slicing and serving.

Source: Cook's Illustrated Cookbook via annies-eat.com (directions slightly simplified)

Peanut Butter Baked Oatmeal

Taking time to make and eat a hot breakfast is one of life's little pleasures.  When I want a hot breakfast, I usually turn to the oatmeal pancake mix that is a permanent resident in my fridge, but baked oatmeal is a delicious alternative.  And while it does take a few minutes longer to bake, I almost think it's easier than cooking pancakes.  (No need to stand around playing flapjack flipper!)

I happen to love desserts with peanut butter in them, and this particular version of baked oatmeal is a fun little treat because it has the flavors of peanut butter oatmeal cookies.  But you can eat it knowing you're consuming a lot less sugar and butter than if you actually did decide to eat cookies for breakfast.  I prefer to eat this with a splash of milk poured on top immediately before eating.  We have breakfast food for dinner once a week or so, and I look forward to this no matter what time of day I make it.

Baked Peanut Butter Oatmeal
Ingredients:
3 cups quick cooking oats
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 tablespoons butter, melted and slightly cooled
2 eggs
2 teaspoons vanilla
1/2 cup peanut butter

Directions:
Grease a 9x13 inch pan.  Preheat oven to 350 degrees.

In a large bowl, mix together oats, brown sugar, baking powder and salt.  Make a well in the center and add the milk, butter, eggs, vanilla and peanut butter.  Mix until combined.

Spread into greased pan.  Bake at 350 for 20-25 minutes.  Serve with a splash of milk, if desired.

Source: adapted from lynnskitchenadventures.com

Candied Coconut Pecan Sweet Potatoes

When asked about my favorite dish, I have been known to answer with just one word: "Thanksgiving."  There wasn't any one food on my plate at Thanksgiving I could claim as a favorite, just the whole combination.  I love the taste combinations of it all, plus vibrant colors that often make an appearance at a typical Thanksgiving dinner--the deep red of cranberry sauce, green beans, and of course bright orange sweet potatoes.  I like the marshmallow-covered sweet potato casseroles, but this version with coconut and pecans is definitely my new favorite.  I typically do not make a pecan or coconut cream pie on Thanksgiving, so I love that this side dish offers some pecan and coconut flavor.
The pecans and coconut get slightly toasted while baking, which sends this side dish over the top.  After finding this recipe I may have to admit that I do have a favorite part of my Thanksgiving dinner.

Candied Coconut Pecan Sweet Potatoes
Note: You can make the sweet potato mixture a day or two ahead of time.  Just keep it well covered in the fridge and put the topping on just before baking.  

Ingredients:
For the filling:
2 cups mashed sweet potatoes (2 medium sweet potatoes or about 1 large sized can)
1 tablespoon sugar
1 tablespoon butter, softened
1 egg, beaten
1/4 cup plus 1 tablespoon sweetened condensed milk
1/2 teaspoon vanilla

For the topping:
1/4 cup brown sugar
3/4 cup sweetened coconut
1/2 cup pecans, coarsely chopped
1 1/2 tablespoons melted butter

Directions:
If using fresh sweet potatoes, preheat oven to 400 degrees.  Prick each sweet potato with a fork and place on foil in oven.  Bake for 40-60 minutes or until tender.

When they are cool enough to handle, slice each sweet potato in half and scoop out the insides into a mixing bowl.  Add the sugar, 1 tablespoon butter, egg, sweetened condensed milk, and vanilla.  Mix with an electric mixer until desired consistency is reached.  I like to leave some of the sweet potato in larger chunks.

Spread the mixture evenly into an 8x8 pan.  (You can cover and refrigerate at this point if desired.)

For the topping, combine the brown sugar, coconut, pecans and melted butter.  Sprinkle evenly over the sweet potato mixture.

Bake at 350 degrees for about 30 minutes, or until bubbly and the top is browned.

Source: adapted from ourbestbites.com

Chocolate-Dipped Coconut Shortbread Cookies

For most of my life I have not been a coconut fan.  I don't know exactly when that changed, but I am trying to make up for all those lost years now.  I saw this recipe for Coconut Shortbread cookies and had to give it a try.  Since dipping things in chocolate is one of my favorite pastimes, I had a blast making these cookies.  I successfully tempered chocolate one of the times I made these cookies, and was way more excited than anyone should be over that kind of thing.  The chocolate hardened beautifully after cooling.

These cookies are more of a project kind of cookie rather than the kind you decide to make after dinner on Sunday evening.  I prefer to mix the dough in the morning, bake them in the afternoon, then dip them the next day.

I shared some with my neighbor before I had even dipped them, and she loved them so much she begged me to teach her how to make them.  I also gave her some of the chocolate-dipped ones, and later asked her which she liked better.  She said she prefered them without chocolate.  To each her own, I say.

Chocolate-Dipped Coconut Shortbread Cookies
Note: Unsweetened coconut can be hard to find.  I happened to find some in the baking aisle at Target.  And I have often seen it in the bulk bins with the "natural/organic" food.  If I'm in the mood for more coconut flavor I may try replacing some or all of the vanilla with coconut extract.  Also, I may try taking the flour down to 2 2/3 cups next time I make these.  The dough can be a little crumbly and difficult to roll.

Ingredients:
For the cookies:
1 cup shredded coconut (unsweetened)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups all-purpose flour

To finish (optional):
Semisweet or bittersweet chocolate, melted (tempered, if desired)
Sweetened shredded coconut, toasted

Directions:
Add the unsweetened coconut to a medium skillet over medium heat.  Cook, stirring occasionally, until the coconut is lightly browned, being careful not to burn it.  Set aside to cool.  (If you will be dipping the cookies in chocolate and garnishing with more coconut, you can also toast the sweetened coconut in the same pan.  Let it cool, then store covered until ready to garnish.)

Combine the butter and sugar in a large bowl.  Beat on medium-high speed until smooth and fluffy, about 2 minutes.  Blend in the salt and vanilla.  On low speed, mix in the flour until just incorporated and dough begins to form.  Mix in the unsweetened, toasted coconut.  Form dough into a disc and wrap tightly with plastic wrap.  Transfer to the refrigerator and let chill at least 1 hour or until firm.

Preheat the oven to 325.  Line baking sheets with silicone mats or parchment paper.  On a lightly floured work surface, roll the dough out to just less than 1/4-inch thickness.  Use a cookie cutter or pastry cutter to cut out cookie shapes.  Transfer to the prepared baking sheets.  Reroll dough scraps as needed.

Bake until light golden and crisp, rotating the pans halfway through baking, about 16-18 minutes total.  (Baking time will vary depending on the size/shape of your cookies.  Keep an eye on them!)  Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

If desired, dip cookies or drizzle with melted chocolate.  Transfer to a pan lined with wax or parchment paper.  Sprinkle with sweetened shredded coconut.  Let chocolate set completely before removing from the pans.

Source: adapted slightly from annies-eats.com, via Smitten Kitchen, originally from Bon Appetit, March 2004

Apple, Bacon and Pecan Salad

When my sister, a self-proclaimed non-veggie person, sent me this recipe I knew I had to try it.  I've choked down many an obligatory salad in my life in an attempt to eat healthy.  But this is a salad I can actually look forward to eating.  It uses common, easy-to-find ingredients that taste kind of like a glorified BLT when combined.  With sweet apple, salty feta, bacon, and the nutty flavor of toasted pecans, it's hard not to like this.

One night when my husband got home late from work we ate this as a late dinner after the craziness of putting the kids to bed and we couldn't stop talking about how good it was.  He even asked if he could take the rest to work the next day for lunch and commented that we should keep this salad recipe in our summer dinner rotation.

Apple, Bacon and Pecan Salad
Ingredients:
1/3 cup pecans
1 head romaine lettuce, chopped
1 small apple, chopped\
1/3 cup dried cranberries
4 strips of bacon, cooked and crumbled
1/3 cup crumbled feta

For the dressing:
1/4 cup poppyseed dressing
1 tablespoon balsamic vinaigrette

Directions:
Preheat oven to 325 degrees.  Place pecans on baking sheet in single layer and toast 3-5 minutes, until fragrant and lightly toasted.  Allow to cool and then lightly chop.

Combine and toss all salad ingredients.  For the dressing combine 1/4 cup poppyseed dressing with 1 tablespoon of balsamic vinaigrette and stir well.  Drizzle over salad.

Blackberry Pie Bars

After making Raspberry Pie Bars using frozen raspberries, I was excited to try the original version of the recipe for Blackberry Pie Bars.  The next time I was at Costco I got some blackberries and whipped up these bars.  I love how the big, fresh berries keep their shape while baking.  I'm glad to have a great recipe for blackberries in case I ever find myself in the fortunate position of having an abundance of blackberries at my disposal.  

This time I used Greek yogurt instead of sour cream, since that is what I had on hand. I also left out the sliced almonds that I had used in the raspberry version.  I slightly overbaked the bars this time.  When prebaking a crust that will be baked again, I really have to remember not to overbake the first time they go in the oven!  

If I absolutely had to pick a favorite, I would have to choose the raspberry bars, but it's nice to know these will work with either berry that is available.

Blackberry Pie Bars

Ingredients:
For the crust and topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
Pinch of salt
Zest of half a lemon
3/4 cup (12 tbsp.) unsalted butter, cold

For the filling:
2 large eggs
1 cup sugar
1/2 cup sour cream or Greek yogurt
6 tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla extract
16 ounces fresh blackberries (or frozen blackberries, thawed and drained)

Directions:
1. Preheat oven to 350 degrees.  Line an 8x8-inch or 9x9-inch pan with foil and grease lightly.  Combine the flour, sugar, salt and lemon zest in a medium-sized bowl.  Cut the butter into small cubes and add to the dry ingredients.  Cut the butter into the dry ingredients using a butter knife or pastry blender until only small pieces of butter remain and the mixture is crumbly.  (This can also be done in short pulses in a food processor.)

2. Reserve 3/4 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.  Bake 12-15 minutes, until light golden.  Let cool 10-15 minutes.

3. In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla.  Whisk until smooth.  Gently stir in the drained raspberries with a spatula.  Spread the filling mixture over the pre-baked crust.  Sprinkle the reserved topping mixture evenly over the filling.

4. Bake until the top is beginning to brown and the bars are just set, 45-50 minutes.  Let cool completely on a wire rack.  Chill to firm up before slicing and serving.

Recipe from The Pastry Queen by Rebecca Rather, via Pink Parsley, as seen on annies-eats.com

Homemade Root Beer

Like my family, my husband's family has a lot of fun when they get together.  In December there is a ceremony (accompanied by song) to put a particular homemade moose ornament on the Christmas tree.  On Christmas morning they go caroling to gas stations, hotels, and a hospital to bring a little Christmas cheer to people who have to work on Christmas.  And on the 4th of July they have a BBQ and make homemade root beer.

The recipe is very simple.  They call it 5-5-5.

5 gallons of water

5 pounds of sugar

5 pounds of dry ice

2 ounces of root beer concentrate

Words of caution:

 1. Take care when handling the dry ice that is not does touch your skin.  We used fairly thick gloves when handling it.  

2. Do not shut the lid to the cooler all the way.  Exploding coolers would definitely put a damper on a summer party.

First add about 5 gallons of water.  We are using a five gallon cooler.  Just make sure you leave some room for the other ingredients.

Then add a 2 ounce bottle of root beer concentrate.  I could not find it in grocery stores in my neck of the woods.  But it is available on Amazon.  I used McCormick Root Beer Concentrate.

Add five pounds of sugar.  Stir it together well.  We have three generations here working on this batch of root beer.  I love it!

Next add about five pounds of dry ice.  I could only find dry ice in one of the grocery stores in my area.  It is sold in prepackaged bags.  This bag was almost 8 pounds of dry ice, but it still worked just fine.  (Note the gloves to protect the hands!)

The really fun part is watching the mist!

See how the cooler lid is not shut all the way.  Give that mist a chance to escape!

The root beer tastes great plain, but it never hurts to have some with vanilla ice cream too!