Tuesday, August 19, 2014

Warm Skillet Chocolate Chip Cookie

  • Not a new idea but so good and an easy quick dessert.  Found these measurements at Martha Stewarts web site always a great recipe source.  You can mix them up and have them in the pan,  just pop in oven  30 min before you want them.  To see a video and get her recipe go to:
  • Martha's Web site with video
    ***To make ahead,  line pan with plastic wrap allowing plenty of extra length.  Press dough into pan lined with plastic wrap, fold wrap around dough then turn dough out & place in fridge till ready to use.  When you want the dough remove from plastic wrap & place in pan then cook as directed.

Warm Skillet Chocolate Chip Cookie

6 T unsalted butter, room temp

1/3 C dark-brown sugar

1/2 C granulated sugar

1 large egg

1 tsp. pure vanilla

1 C all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 C semisweet choc chips

Preheat oven to 350°.  In large bowl, combine butter & sugars with wooden spoon.  Stir in egg & vanilla.  Stir in flour, soda & salt just till blended.  Mix in chocolate chips then transfer to 10 inch cast iron skillet.  Smooth batter to level.  Bake until golden brown about 18-20 min.  Let cool 5 min.  Serve warm right from pan with a scoop good vanilla ice cream.

Didn't get very good photos will just have to make them again!
 This was the choice for birthday night so of course needed candles.

More picks!

Tying dish towel on handle is good reminder pan is hot!
I also cut with a plastic spatula so I don't scratch up my pan.

Cranberry Walnut Oatmeal Cookies

I found this recipe at Martha Stewart's site, and used it as a breakfast cookie.  You can change the add ins depending what it is you want to do with them.  They freeze well which is great to bake ahead.  I made about 5 batches to use for breakfast cookies for a grab & go for wedding guests the morning after our daughters wedding.  It worked out great as everyone was getting on the road.

Cranberry Walnut Oatmeal Cookies


2 c flour
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 T vanilla
3 T milk
2 large eggs
2 sticks unsalted butter, softened
1 c packed light brown sugar
1/2 sugar
3 c oats
1 c dried cranberries ( can also make with dried blueberries or any dried fruit)
1 c walnut pieces

In a medium bowl, whisk together first 5 ingredients, set aside.

In a small bowl, whisk together vanilla, milk, eggs and set aside.

In the bowl of a mixer with paddle attachment cream together sugars and butter till light & fluffy.
Reduce speed, gradually add egg/milk mixture and beat well.  Add flour mixture and beat till just combined.  Remove from stand and fold in oats, cranberries, & nuts.  Place dough in refrigerator for at least 4 hours or overnight.

***To speed baking I scoop dough into balls and refrigerate, the baking goes quickly when you just have to place them on the cookie sheet.  I have also frozen the dough in scoops and baked from frozen, great for planning ahead.

Preheat oven to 350° bake on parchment lined cookie sheets for 14 min.  (depending on your oven check first batch)  Bake till golden but still soft in center.

Cool on wire rack then place in airtight container.  ***they freeze well after baked also

Lemon Roasted Chicken

Ina Garten's recipe for Lemon Chicken with Croutons was the inspiration for this recipe.  I used chicken breasts & thighs instead of a whole chicken and added carrots & peas otherwise it closely follows her technique.  It was great and will definitely be making it again soon.

Lemon Roasted Chicken

3  boneless skinless chicken breasts
6 boneless skinless chicken thighs
1 large vidalia (or sweet) onion sliced
6 carrots sliced
2 lemons halved & quartered
salt & pepper
4 T Butter, sliced
olive oil for pan
1/2 white wine
1 C chic broth
1c frozen peas

**Loaf of fresh bread from bakery such as a boulé  ( I used a rosemary boule)

In large Dutch oven drizzle a few tablespoons of olive oil, sear chicken seasoned with salt & pepper to get a bit of brown coating on chicken.  You may need to do this in batches or have 2 pans going.  When all chicken is seared add onion, carrots, lemons stir to combine. Deglaze pan with wine add broth then put butter over top cover and roast till chicken is cooked through, about an hour.

Remove from oven pull chicken apart with forks to shred it and let stand 10 minutes  ( this will soak up more juices) then stir in the peas just before serving.

**While chicken is cooking cut or tear bread into cubes/chunks.  In large sauté pan sauté bread in olive oil tossing to coat, when bread is crisp remove to large serving platter.  You want bread to be a bit crispy for serving, like a soft crouton.

To serve Scoop everything from pot onto layer of croutons, allow to sit a minute so that juices soak into bread.  Chicken should be tender enough it begins to fall apart, you can pull apart any large chunks.  When serving scoop to bottom of platter to get down to bread.  The drippings make the bread yummy, there won't be a lot of liquid but enough to absorb into the bread.
toasted Rosemary Bread

topped with some fresh parsley before serving

Saturday, March 22, 2014

Whole Wheat Popovers

I don't make popovers often because they really only taste good right out of the oven.   Popovers can be so temperamental I hesitated making any changes to the recipe.  This is my same recipe halved but substitute 1/2 the flour for whole wheat flour. I had been wanting to try whole wheat flour to see how they would come out.  They came out great there is a very slight heavier texture as there is whenever you substitute some whole wheat in a recipe but they were very good.  Of course you can certainly just halve the regular recipe also but you will stare at a dozen wonderful popovers hot out of the oven that will be hard to resist.  They also sound so decadent but actually there are less than 150 calories in each of these.

Whole Wheat Popovers

1 C milk  (I used 1% because that is what I had on hand)
1/2 C all purpose flour
1/2 C whole wheat flour
2 large eggs
1 T butter
pinch of salt

Heat oven to 425° with popover pan in it.

Have all ingredients at room temperature (this is the secret to them popping!)
Mix all ingredients well, I used hand blender to do this.  Let sit while oven comes to temp.  when oven is ready carefully remove pan, spray cups with oil, pour batter equally into cups.  Bake for 20 min when you remove them from the oven dump them out immediately, if you pierce them with the end of a knife it will stop them from deflating to quickly.

Enjoy them while hot!!

***You can make them savory or sweet with different additions.  Grated cheese on top, cinnamon & sugar added to batter or sprinkled on top, add Rosemary or Thyme to have with a roast, the possibilities are endless.

Set the pan on top of a cookie sheet for easy handling.
I keep this old one just for catching spills.

Friday, February 28, 2014

Raspberry Coffee Cake

This recipe comes from "Best of the Best from Indiana"  cookbook.  My in laws were in Indianapolis for the International Barbershop Convention years ago and got the book for me.  This recipe is always a favorite, it is quick & easy.  It can also easily be switched up with different fruit jams or different nuts.  "Best of the Best from Indiana" and "Christmas Thyme At Oak Hill Farm"  sited as the book they got the recipe from are both available on Amazon.

Raspberry Coffee Cake


2 1/2 C flour
1 C sugar--divided
3/4 C  cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream (I use plain greek yogurt)
1 tsp almond extract
2 eggs
1 8oz pkg cream cheese (mascarpone works well also if you prefer)
1/2 C best quality raspberry preserves
1/2 C sliced almonds


Preheat oven to 350°, grease & flour 9-10inch spring form pan.

In large bowl mix flour & 3/4 C of sugar.  Chop cold butter into small pieces and cut into flour sugar mixture till crumbly.  Set aside about 1 cup of this mixture (you will use this at the end for topping).  To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky.  Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick.  (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra)

In another  bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well.  (This can be done that in food processor) Pour this over batter.

Carefully spread preserves over cream cheese mixture.  (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)

Mix rest of flour mixture with nuts and sprinkle over top.  Bake for approx 45 min.  Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary.  Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it.  This cake freezes well if you want to make it ahead.

**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds.  All the combinations have turned out great.

my  favorite raspberry preserves
I used tart pan so small dish in photo is the extra. 

Friday, February 14, 2014

Homemade Salsa

So quick & easy!

Homemade Salsa


garlic cloves
salt & pepper
corn (I didn't roast this added after)
juice & zest 1 lime
fresh cilantro


Rough chop your vegetables, drizzle with a little olive oil, salt & pepper and roast in oven about 375° for 20-30 min or till starting to brown.  Toss in food processor pulse till desired consistency. Add corn, lime zest, lime juice, and cilantro.  It is better if refrigerated for at least an hour before using.