Cookie Week Finale / Peanut Butter Nummies

Cookie Week - Day 5

  Cookie week has been so great! I wish I could have had you all to my house for a cookie tasting party. 

  On a side note, I have been baking & photographing all these cookies for about a month. I've also been brushing up on my photography skills in the last month. If you look back over this week's posts, you'll probably be able to tell which photos were taken at the beginning of the cookie photo journey & which were taken towards the end. I'm happy to see improvement in my photography in the past month.

  I'm saving my absolute favourite cookie for last. My Peanut Butter Nummies are amazing, if I do say so myself. This is such a moist, chewy peanut butter cookie. No dry, crumbly business here.

Peanut Butter Nummies
makes 2 dozen

3/4 cup peanut butter
1/2 cup shortening
1-1/4 cup brown sugar
1 egg
3 Tbsp. milk
1 Tbsp. vanilla
--
1-3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
--
1 cup chocolate chips (optional)

Preheat oven to 375º F.

Cream first 6 ingredients until smooth. Combine dry ingredients & add to peanut butter mixture. Blend. Drop by teaspoon onto ungreased baking sheets. Bake for 8-10 minutes. Cool slightly, then remove to wire rack to cool completely.

~~~~~

Well, that wraps up my first cookie week! Perhaps I'll make it an annual affair?? What do you think? I'm definitely considering doing a Cookie Week: Christmas Edition come December. Then I can get out my fancier recipes. I'd better get baking so I'm ready in time! Thanks so much for joining me. I love my bloggy friends.

Enjoy your day!

Linkin' Up:

The Creative Paige

Tatertots & Jello

Just a Girl

The DIY Showoff

Cookie Week / Ginger Softies

Cookie Week - Day 4

  Ginger is one of my favourite flavours. Especially in tea & sweets. Do you agree? Good. We'll get along splendidly. 

  Enter: Ginger Softies. Lovely, subtle ginger taste. Soft, chewy cookie goodness. What's not to love?

Ginger Softies

makes 5 dozen small cookies

Before you start making these, just know that you have to refrigerate the dough for a few hours or overnight.

2 cups white sugar

3/4 cup butter or margarine

--

2 eggs

1/2 cup molasses

2 tsp. baking soda

2 Tbsp. vinegar

--

3-1/2 cup flour

2 tsp. ginger

Cream sugar & butter; then add eggs, molasses, baking soda, & vinegar. Add dry ingredients. Refrigerate for a few hours or overnight. Roll into balls. Dip in sugar. Bake at 350º for 10 minutes. 

~~~~~

Do tell! What's been your favourite cookie of the week so far??

I hope you'll join me again tomorrow for the grand finale... Peanut Butter Nummies! Until then...

Enjoy your day!

Linkin' Up:

Crafty, Scrappy, Happy

The Creative Paige

Cookie Week / Double Chocolate Cookies

Cookie Week - Day 3

  I'm loving cookie week! Thanks so much for joining me. 

  These cookies are really versatile. You can mix your chip flavours to vary the flavour of these cookies. Think: Chocolate chips, mint chips, peanut butter chips, white chocolate chips, etc. 

Double Chocolate Cookies

makes 2-1/2 dozen

2-1/4 cup flour

2/3 cup cocoa

1 tsp. baking soda

1/4 tsp. salt

--

1 cup butter or margarine, softened

3/4 cup white sugar

2/3 packed brown sugar

1 tsp. vanilla

--

2 eggs

--

1-2/3 cups chocolate chips (or try a mixture of peanut butter chips & chocolate chips or mint chips & chocolate chips)

Preheat oven to 350º F.

Combine dry ingredients. Set aside. 

In separate bowl, beat butter, sugars, & vanilla until creamy. 

Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips. 

Drop by teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes. Cool for 2 minutes before removing to wire racks to cool completely. 

~~~~~

Come back tomorrow for Ginger Softies. I scream! You scream! We all scream for cook-ies! Um, ya. I never claimed to be a poet.

Enjoy your day, fellow bakers!

Linkin' Up:

Let Birds Fly

The Creative Paige

Cookie Week / Haystacks

Cookie Week - Day 2

  This cookie recipe comes from my mother-in-law, Ethel. She's an amazing baker & was kind enough to share this recipe with me. 

  These are super fast, no bake cookies. Perfect for days you just don't want to turn on the oven.

Haystacks
makes 15

3 cups oats
1 cup coconut (long, not fine)
6 tsp. cocoa
--
1/2 cup butter or margarine
1/2 cup milk
2 cups brown sugar (loose, don't pack)
--
1 tsp. vanilla

Mix first 3 ingredients well.

Heat butter, brown sugar, & milk in a pot. Take it off the heat when it just starts to bubble. Or, if you're careful, you can do this step in the microwave. Be careful though, it can easily boil over. Stir often & watch closely.

Add vanilla & pour into the first mixture. Stir well. Drop by spoonful onto waxed or parchment paper. Freeze for 15 minutes. Remove & place into a container. Store in the refrigerator.

Join me tomorrow for Double Chocolate Cookies. Yay for cookie week!

Enjoy your day!

Linkin' Up:

Mommy By Day...Crafter By Night
Skip To My Lou

Cookie Week Kickoff! Oatmeal Raisin Cookies

Cookie Week - Day 1

  Welcome to cookie week! This week I will be sharing my favourite simple, everyday type cookies. Nothing too fancy here. Just tasty cookies to satisfy your sweet tooth, to make for a simple dessert, or for your kid's lunch boxes. I'm kicking cookie making into high gear and starting things off with these totally delish oatmeal raisin cookies. 

  Before I say anything else though, I must say Happy Thanksgiving to my fellow Canadians! I hope you have a marvellous day with family & friends. 

  Okay, back to cookie business.

  Funny cookie story: About a year ago, I made these cookies, only when I made them I was out of regular oats & only had a porridge blend on hand. It was made of all kinds of grains - high fibre grains, if you get my drift. The cookies turned out quite good & tasted delicious & my husband had several that day. The next day he asked me what I had put in those cookies because he had spent quite a bit of time in the bathroom, if you know what I mean. I hadn't even thought to warn him before eating them! After that, we called that particular batch of cookies "Remember They Are High Fibre Cookies". :)

Don't you love the owl napkin? I sure do!

Oatmeal Raisin Cookies

makes 3 dozen

1 1/4 cup butter, softened

3/4 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tsp. vanilla

--

1 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/8 tsp. nutmeg or allspice

-- 

3 cups oats

1 cup raisins or 2 cups chocolate chips 

(Just to switch things up a bit, although you'd have to change the name of the cookie to Oatmeal Chocolate Chip. I make both varieties regularly.)

Heat oven to 375º F. Cream butter & sugars until light & fluffy. Beat in egg & vanilla. 

Mix dry ingredients. Add to creamed mixture. Stir in oats, then raisins. 

Drop by rounded teaspoons onto ungreased cookie sheets. Bake 8 minutes. Cool for a minute before removing to a wire rack to cool completely. 

~~~~~

I'm looking forward to sharing some of my favourite recipes with you this week! I hope you'll join me again tomorrow for Haystack Cookies.

On a completely different topic, what do you think of my blog's new look? I'm excited to have it up & running. I'm so happy with the finished product. 

See you tomorrow!

Enjoy your day!

Linkin' Up:

Sumo's Sweet Stuff

Craft-O-Maniac

Chef in Training

Simple from-scratch pancakes

Every weekend while I grew up, my dad would whip up a batch of his famous pancakes. These deliciously simple pancakes are one of my dad's specialties. I've adopted the recipe he can recite by heart & now I make it often for my family. Who needs a mix when they're this simple to whip up?

Dad's Pancakes
makes about 12


2 cups flour
1/4 cup white sugar
5 tsp. baking powder
2 cups milk
2 eggs
2 Tbsp. oil (I use canola)

Mix dry ingredients, then add wet ingredients & whisk until smooth. Heat skillet or frying pan over medium-low heat. Add batter & cook pancakes for approx. 3-4 minutes per side. Serve with fruit, butter, & maple syrup.

Enjoy you day!

Linkin' Up:

Chef In Training

Chocolate Marshmallow Bars

  What kid doesn't like Rice Krispies, peanut butter, & chocolate? Can't think of any? Me neither. That makes these Chocolate Marshmallow Bars the perfect treat for an after school snack.

Chocolate Marshmallow Bars
makes 3 dozen


Base:
3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 tsp. vanilla extract
1-1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. baking cocoa
4 cups mini marshmallows

Topping:
1-1/3 cups chocolate chips
3 Tbsp butter or margarine
1 cup peanut butter
2 cups Rice Krispies cereal

Preheat oven to 350*.

In a mixing bowl, cream butter & sugar. Add eggs & vanilla; beat until fluffy. Combine flour, baking powder, salt & cocoa; add to creamed mixture. Spread in a greased 15 inch x 10 inch x 1 inch cookie sheet. Bake at 350* for 15-18 minutes.

Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.

It will look like this after baking the marshmallows.

Using a knife sprayed with non-stick spray or dipped in water, spread the melted marshmallows evenly over cake. Cool.

For topping, combine chocolate chips, butter, & peanut butter in a small saucepan. (Or melt in the microwave for about a minute or until melted.) Cook over low heat, stirring constantly, until melted & well blended. Remove from heat; Stir in cereal. Spread over bars. Chill.

Try to control yourself after you try them. :)

Enjoy your day!

Linkin' Up:
Chef In Training
Tater Tots & Jello

Potato Soup & Cheddar Biscuits

  Fall is in full swing & I am so very much enjoying all the autumn crafts & recipes out there in blog land. Fall at our house means a return of some of our favourite warm meals. This one is my son, Parker's, favourite. There's no prodding to "eat your vegetables" when I make this!

Potato Soup & Cheddar Biscuits 

Potato Soup
makes about 5 cups (I usually make a double batch so we have left overs)


3 Tbsp. Butter or margarine
1 Large Onion, chopped
1/2 cup Thinly sliced carrot
1/2 cup sliced celery
1 garlic clove, minced

4 cups diced potatoes
2 cups frozen corn
2 cups chicken stock
1 1/2 tsp. salt
1/4 tsp pepper
1 tsp. parsley flakes

2 cups milk

Put first 5 ingredients into your soup pot. Saute veggies until onion is soft & clear.

Add next 6 ingredients. Bring to a boil. Cover & simmer slowly until veggies are cooked. Stir occasionally.

Stir in milk. Heat without boiling. This only takes about a minute because the soup is already very hot.

Serve with Cheddar Biscuits. Refrigerated leftovers are good for up to a week.

Cheddar Biscuits
makes 1 dozen


2 cups flour
2 Tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup shredded cheddar cheese
3/4 cup milk
1/3 cup oil (I use canola)

Preheat oven to 425*.

In a large bowl, combine dry ingredients & cheese. Stir in milk & oil just until moistened. Don't over mix. If you're careful, you can do this in a stand mixer, but it's also easy by hand.

Using a heaping tablespoon, roll batter into 12 balls. Place on an ungreased cookie sheet. Bake at 425* for 15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Note: I've also made these without the cheese because I didn't have any on hand. They were tasty too!

Thanks for stopping by today. I love all my friends & followers.

Tomorrow I will be sharing some of my favourite finds from Pinterest. 

Enjoy your day!

Linkin' Up:

Tater Tots & Jello

The Creative Paige

Peanut Butter Chocolate Chunk Pie

  Have you met anyone who DOESN'T like chocolate & peanut butter? I don't believe that person exists. It's one of my all time favourite combinations.

  I'm sure this fabulous dessert will have you swooning with delight. I made this for my husband's last birthday & I think I may have heard angelic music. ;)

Peanut Butter Chocolate Chunk Pie

Pie: 

1 1/4 chocolate baking crumbs

1/4 cup butter, melted

1-8 oz. package cream cheese, softened

1/2 cup creamy peanut butter

2/3 cup powdered sugar

1/2 tsp. vanilla

1 cup whipping cream

3 oz. dark or semi sweet chocolate, chopped

Drizzle:

1 oz. dark or semi sweet chocolate, melted

Combine baking crumbs & butter. Press into bottom of 9" pie plate or spring form pan. Chill in freezer.

Beat cream cheese & peanut butter on medium speed of electric mixer for about 2 minutes or until light & fluffy. Add powdered sugar & vanilla; mix until well blended. Stir in chocolate chunks. Set aside.

Beat whipping cream with electric mixer until peaks form. Fold cream cheese mixture into whipped cream. Spoon into prepared crust. 

Drizzle melted chocolate in parallel lines over filling. Pull a blunt knife vertically through chocolate to create decorative effect. 

Chill 2-3 hours before serving.

   This weekend, I'm planning to clean up my garden. We got some frost this past week so a lot of my annuals have bit the dust. I've been faithfully covering my fall mums to protect them from the frost though. I'm not ready to see them go yet. What are you up to this weekend? Projects, crafts, cooking, what? Drop me a line & let me know. Whatever you have planned, have a wonderful weekend. 

Enjoy your day!

Linkin' Up to: One Artsy Mama & Tatertots & Jello

Update

This dessert was featured on:

Chai Loaf

  I am loving fall. Well, here in Saskatoon it still feels like the middle of summer since our weather has been unusually warm. But I've started to see a few trees starting to don their autumn fashions, the nights are feeling cool, & school is back in full swing. It feels good to be back to the regular routine. With fall comes a change in menu & the foods we make take a bit of a turn. Soups, stews, & "comfort food" become regulars on my menu plan. I also tend to do more baking.

  Here is a great recipe for one of our favourite loaves. I'm pretty sure it will become a favourite of yours too.

Chai Loaf

Prep time: 15 min. Total time: 3 hrs. 55 min (includes cooling time)

Makes 1 loaf

Bread

3/4 cup granulated sugar

1/2 cup butter or marg, softened

2 eggs

1/2 cup prepared tea or water (I use decaf chai)

1/3 cup milk

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

3/4 tsp. ground cardamom (found it in the ethnic foods at superstore)

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Glaze

1 cup powdered sugar

1/4 tsp. vanilla

3-5 tsp. milk

additional ground cinnamon

1) Heat oven to 350 F. Grease loaf pan with cooking spray.

2) In large bowl, beat sugar & butter with electric mixer on medium speed until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) . Stir in remaining bread ingredients just until moistened. Spread in pan.

3) Bake 50-60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool 30 minutes.

4) In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.

  What are some of your favourite fall baking recipes? I'd love to hear about the things you're whipping up in your home. 

  Thanks for stopping by! 

Enjoy your day!

Linking up to: Nest of Posies Fall Festival, Tater Tots & Jello, & Craftaholics Anonymous

Yummiest Meat Sauce Recipe / Back to School Printables Link

  It's starting to feel more & more like fall these days. The weather has cooled off, school started this week, I put some fall decorations out yesterday, & I've started cooking more "cool weather" meals again.

  With that in mind, today I'm posting my Mom's recipe for the yummiest Meat Sauce I've ever tasted. I may be slightly biased since almost everyone thinks their Mom's cooking is best. That's okay. It's true. ;)

Yummiest Meat Sauce
serve with pasta or in lasagne


1 lb. ground beef or italian sausage
1 clove garlic
1 Tbsp. basil
1 1/2 tsp. salt
1 - 1 lb. can diced tomatoes
2 - 6 oz. cans tomato paste


Brown meat slowly; drain. Add remaining ingredients. Simmer uncovered for 30 minutes, stirring occasionally.

 So easy & so tasty!

  I also wanted to share some free back to school printables I got from howdoesshe.com. How cute are these? My son, Parker, has loved having these fun notes, jokes, & tags in his lunch bag.

Are things feeling like fall to you? I'd love to hear about them. Go ahead & leave a comment!

I'm also linking up toTatertots & Jello for their weekend wrap up party. Check it out.

Enjoy your day!

~Steph

Apple Recipes

  Our apple trees are bursting with fruit. To the point where we can't keep up with them. It seems to be this way most years, actually. There is so much fruit we can't use it all.

  Here are some of my favourite recipes to enjoy all the appley goodness.

APPLE CRUNCH
serves 6

5 medium apples, cored & chopped 
1/4 cup brown sugar
3/4 cup flour
3/4 cup white sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1 egg
1/3 cup butter, melted

Preheat oven to 375 F. Mix apples & brown sugar in a oven-safe casserole dish. Set aside. Mix dry ingredients. Add egg & combine. Spread over apples. Pour butter over top. Bake for 45 minutes. Let cool slightly before serving. Yummy by itself, with ice cream or caramel sauce!

APPLE STREUSEL MUFFINS
makes 12

Topping:
1/4 cup packed brown sugar
2 Tbsp. flour
1 Tbsp. butter, softened
1/8 tsp. cinnamon

In small bowl, rub together topping ingredients until crumbly. Set aside.

Muffins:
1 1/2 cups flour
1/2 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
2/3 cup milk
1/4 cup oil
3/4 cup finely chopped or shredded apple

Mix dry ingredients. Set aside. Mix wet ingredients. Combine both until just moistened. Do not over mix. Fill greased muffin cups 3/4 full. Sprinkle with topping. Bake in 400 F oven for 15-20 minutes.

APPLESAUCE IN THE SLOW COOKER
makes 4 cups

16 small apples or 8 medium apples, peeled, cored, & sliced
1/2 cup water
1/4 cup sugar (or more if you like it very sweet)

Combine apples, water, & sugar in slow cooker. Cover & cook on low for 4 1/2 - 5 hours or on high for 2 1/2 hours. 

Dad's Caesar Salad Dressing

My dad makes the best from-scratch Caesar Salad dressing I have ever had. I thought I'd share his "secret" recipe with you today:

Please note: If you don't like anchovies or just fish in general or can't find anchovies at the grocery store (as was the case with me the last time I made this) just leave them out. It's still very good without them.

Dad's Caesar Salad Dressing
dresses a large salad

1/4 tsp. Dry Mustard
4 cloves Garlic
1 tin Anchovies drained into measuring cup then add
Olive Oil to make 3/4 cup (if you're not using anchovies, use 3/4 cup olive oil)
2 Eggs
1/4 cup White Vinegar
1 Tbsp. Lemon Juice
3/4 cup grated Parmesan cheese
3/4 tsp. Pepper
1/4 tsp. Sugar

Puree all ingredients together in the blender. Cover & refrigerate unused dressing for up to 2 weeks.

Enjoy your day!

~Steph

Summer produce

Well, it's that time of year again. The time when my garden starts producing yummy fruits & veggies. I've been chopping rhubarb & getting ready to make my annual batch of rhubarb jam. This year's batch will be HUGE! I'm pretty sure I'll need some more jars... I'll post the recipe & photos once the deed is done. :)

I'm starting to get apples from our apple trees so I'll have to figure out something to do with those. Maybe I'll try my hand at apple juice as a couple of people have suggested. I've also harvested a large quantity of raspberries from my next door neighbour's raspberry batch (with permission of course). I've made a chocolate raspberry torte & a raspberry crisp already with plenty of additional raspberries tucked away in the freezer for future use.

Chocolate Raspberry Torte. Not picture perfect, but it sure tasted yummy!

Last night & tonight I've been able to include veggies from our garden in our supper menu. The lettuce, cherry tomatoes, & peppers are all doing well. I'm quite enjoying my little "salad garden" as I like to call it. Of course, I'd enjoy it more if it was weed free, but that's another story.

Maybe I'll have to try making Fried Green Tomatoes... have you ever made them? I found a good recipe (well, it looked good anyway) last year, but never got up the courage to try making them. 

What's growing in your garden this year? Any tips or ideas to share?

Fruit Pizza

Summer desserts are among my favourite recipes... actually, any dessert recipe is likely among my favourites. :) Most summer desserts involve either fruit or something frozen. This one involves fruit - and lots of it! I hope you'll give it a try. It will likely become one of your favourites too. And be ready to hand out the recipe because you're sure to be asked!

Fruit Pizza
Crust:
1 1/4 cups   All-purpose flour
1/3 cup       Brown sugar
3 tbsp.        Icing sugar
2/3 cup       Butter, softened


Topping:
12 oz.         Cream cheese, softened
1/2 cup      Granulated (white) sugar
1 tsp.          Vanilla


Variety of fruit - you can use pretty much whatever you want. Think berries, kiwi, peaches (canned ones work very well), bananas, etc. 
Tip: For best results, don't use frozen or previously frozen fruit. Fresh or canned work the best. 


Glaze:
1/2 cup       Apricot jam 
2 tbsp.        Water


Crust: Preheat oven to 350* F. Mix all crust ingredients together in a bowl until it forms a ball. Press on bottom of a pizza pan. Bake for 10-15 minutes or until golden brown. Cool.

Topping: Beat cheese, sugar, & vanilla together until smooth. Spread over cooled crust. Arrange fruit in pattern of your choice over top.

Glaze: Mix the 2 glaze ingredients. Rub through a sieve. Carefully pour/brush over the arranged fruit.