White Chocolate Chip and Candy Cane Cookies

White Chocolate Chip and Candy Cane Cookies

1 C unsalted butter, melted

1/2 C granulated sugar

1 C brown sugar

2 eggs

1 tsp vanilla

3 C all-purpose flour

1/2 tsp salt

3/4 tsp baking soda

1/4 tsp baking powder

1 C white chocolate chips

1/2 C crushed candy cane bits

Cream butter, sugar, and brown sugar.  Add in eggs and vanilla and mix until combined.  Add in dry ingredients until combined.  Stir in white chocolate chips and candy cane bits.  Cover dough and refrigerate for at least two hours.  Bake at 375 degrees for 8-10 minutes or until golden brown.

I wish I had taken some better pictures, but they didn't last long!  Enjoy!

Grilled Chicken and Pesto Pizza - Made on the Barbecue!

Here's how to make pizza on the barbecue.  It's super easy and delicious.  Don't let it scare you.  Give it a try, okay?

Remember the tutorial to making your own pizza dough?  Do that again.  This time add in 1/2 to 1 tbsp of Rosemary, Basil and Thyme Demarle Herb and Spice Blend to the dry ingredients.

I also like to use leftover roasted chicken or I grill chicken breasts on the barbecue while my dough is rising.

Once your dough is ready, divide it into 4 sections.  Turn on your barbecue and let it heat up.  Then, turn the burners down to the lowest setting and leave the lid closed.  Roll out one of your dough balls to your liking and rub olive oil on one side.  Remember it will puff up a bit on the grill, so thinner is better.  Transfer it to the grill using a perforated baking sheet and cook for 3 minutes (or so) or until golden brown.  Don't walk away!  Watch it closely and be ready to scoop it off.  Once you take it off, turn it over and put your toppings on the side that is cooked.  I like pesto, grilled chicken, a bit of parmesan, and mozzarella.  Slide it back onto the grill, close the lid and let the other side cook and the cheese melt.  Repeat the grilling process or save the other dough for another day.

Easy peasy!  And.... Delicious!!

Black Raspberry & Lemon Muffins with Streusel Topping

Muffins:

1/2 C butter, softened

1/2 C sugar

1/2 C sour cream

1/2 milk

1 egg

2 tsp lemon juice

Zest of one large lemon

2 C flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 pint black raspberries

Streusel Topping:

1/4 C flour

1/4 C quick cooking oats

3 tbsp brown sugar

pinch of salt

1/4 tsp cinnamon

3 tbsp butter, cold

Cream butter and sugar.  Add in sour cream, milk, and lemon juice.  Combine.  Stir in egg and lemon zest.  Add in dry ingredients and mix until combined, then stir in raspberries by hand.  Fill a Straight Muffin Tray 2/3 full in batter.  Set aside.  In a separate bowl make the streusel topping.  Combine flour, oats, brown sugar, salt and cinnamon.  Cut in the butter until evenly distributed.  Sprinkle topping over muffins.  Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.

Adapted from Raspberry Streusel Muffins

No Bakes (cut out cookies)

My oldest daughter played with the cookie cutters all morning and begged me to make sugar cookies.  I  didn't have all the ingredients and wasn't up for baking today.  I told her we could make no-bakes, then she asked if we could cut them out.  I'd never thought of it.  Leave it to a three-year-old to come up with a brilliant idea.  We ended up with owls, which are kind of fall-esque, but cute nonetheless!

 No Bakes

1/2 C butter

2 C sugar

1/2 milk

Boil for 1 minute

Add: 

3 tbsp of peanut butter (or more)

3/4 C chocolate chips

3 C oats

1 tsp vanilla

Stir to combine and pour into a Deep Flexipat and let cool.  

My daughter picked an owl cutter, and we added Cheerios as eyes and a piece of a walnut as a beak.

Banana 'ice cream' with Nutella

I saw this idea on Pinterest and I was skeptical.  Bananas = smooth creamy ice cream? It was warm today, I had some ripening bananas, and the mood hit me right.  This morning I sliced 2 banana and placed the round discs on a Silpat on a perforated baking sheet and placed them in my freezer.  This evening, I pulled them out and created this beautiful concoction!  Try it!!  Unless you don't like banana, then I don't recommend it.  The only other catch is that you need a food processor.

Banana 'ice cream' with Nutella

2 large bananas

3 tsp Nutella

Slice bananas and place round discs on a Silpat on perforated baking sheet.  Place it in the freezer until frozen through (at least 2 hours) or overnight.

Place banana discs in the food processor (hold on tight to the machine, it will jump!) and turn on for several minutes.  Stop every now and again to scrape down the sides.  Don't be worried it will come together.  Add in Nutella (or peanut butter!!) and let the goodness spin several more rounds in the food processor.  Sprinkle on on a few chocolate chips and enjoy!

I'm officially addicted!

Blueberry Crumb Bars

I love blueberry muffins in the morning, but these Blueberry Crumb Bars are delicious any time of day.  They are the farthest thing from low fat, but when blueberry season arrives, they are a must!  If you want to live in real sin, plop a scoop of vanilla ice cream on a slice just after it comes out of the oven.

Blueberry Crumb Bars

1 1/2 C sugar, divided

1 tsp baking powder

3 C flour

1 C butter, softened

1 egg, lightly beaten

1/4 tsp salt

pinch of cinnamon

3 tsp cornstarch

4 C blueberries

Combine 1 C sugar, baking powder, and flour.  Cut in butter and egg.

In a separate bowl combine 1/2 C sugar and cornstarch.  Toss in blueberries and gently stir.

In to bottom of a Grande Round Mold place half of he crumb mixture.  Layer on blueberries and remaining crumb mixture.  Bake at 375 degrees for 45 minutes.  Let cool before enjoying.

Notes:  You could half this recipe and use checkerboard mold.

I have made this using almond flour and honey instead of all-purpose or sugar.

Health(ier) Chocolate Chip Cookies

Don't let this photo fool you! I took it with my phone, which probably wasn't the best idea to portray the deliciousness, but this is all I've got, folks.  These do not disappoint and definitely satisfy the cookie craving!

I found a recipe on Chocolate-Covered Katie's blog, and changed it just a smidge.  

2/3 C + 1/2 C oats

1/4 tsp salt

1/2 tsp baking soda

4 tbsp brown sugar

4 tbsp sugar

2 tbsp flax meal

3 tbsp chocolate chips

1 tsp vanilla

2 tbsp butter, melted

3 tbsp milk

Pulse oats in food processor until fine (or use oat flour).  Add salt, baking soda, brown sugar, sugar and flax meal.  Combine.  Add in vanilla, butter and milk.  Combine.  Stir in chocolate chips and scoop onto a Silpat.  Bake at 380 degrees for 7 minutes.

Makes 12 cookies

97 calories each! 

Sausage, Asparagus, Bacon and Feta on Herbed Flatbread...A Pizza

Remember this little tutorial I gave on making your own pizza dough?  Well, you can use it once more to make this delicious treat.  Stick to the recipe except add 1tbsp of Demarle At Home Rosemary, Basil and Thyme herb blend to the dry ingredients.

 Once the dough has risen, separate it into two balls and roll out one onto a large Silpat. Save the other in the fridge for tomorrow or pop it in the freezer for next week.  Drizzle 2 tbsp of olive oil on the top of the rolled out dough and slide it into the oven for 5 minutes and bake at 400 degrees.

Take the partially baked crust out of the oven and top it with the following:

1 C finely grated mozzarella

1 lb ground mild Italian sausage, browned

2 C chopped asparagus sautéed with 2 cloves garlic, minced

6 slices bacon, cooked and crumbled

1/2 C Feta

1/4 C finely grated mozzarella

Put the pizza back in the oven and bake for about 20 more minutes.

Cut and enjoy!

Stromboli

I get a lot of requests for Stromboli as a rendezvous menu item.  What seems to impress people, aside from the flavor, is the dough that I make.  I was once intimidated by yeast, but now we have an understanding.  I assure you that you can easily make your own pizza dough for stromboli, or of course, pizza. 

For the yeast: 

1 C warm water

1 tsp sugar

1 package yeast or 2 1/4 tsp

Use warm water out of the faucet or warm it in the microwave for 20-30 seconds.  You want the water to be about 110 degrees.  I never measure the temperature though.  It should be just past luke-warm.

Let the yeast sit on your counter for about 5 minutes.  It should start to bubble and froth. 

Meanwhile, in your kitchen aid with a dough hook attachment add:

3 C bread flour 

1 tsp salt

3 tsp olive oil

(You can use all purpose flour, but I think the dough turns out much softer with bread flour.)

While you have the olive oil out, drizzle a little into the bottom of a mixing bowl.  This will be the resting place for your dough once it comes together.

 See how the yeast is frothy?  Yep, it's ready for action.

Pour the yeast mixture in with the flour.

Start the mixer on a low speed (2) and let the ingredients start to come together.

Once things have started to combine, turn your mixer up (4).

You might need to add a teaspoon or two extra of water or olive oil here.  If it seems too dry add one or the other.  Usually, I put a few drops of water into the yeast container once I've emptied it.  I give it a little swirl motion to get the extra froth off the sides and that's what I use if I feel the dough needs a little extra moisture.  Let the mixer do the work.  Sit back and relax for 2-3 minutes.

The dough will become shiny and smooth.  It's ready to rest.

Place the dough in the bowl drizzled with olive oil, cover and let it sit for about an hour or until it doubles in size.

I turn on one of the elements on my stove for a few seconds, then turn it off.  It becomes slightly warm.  That's where my dough sits until it's ready.  Be careful though, this only works if you have an 18/10 grade stainless steel bowl.

After an hour or so, your dough will be ready.  Punch it down and fold it over on itself a few times.

The Roul'Pat is one of my favorite products.  I use it when making sugar cookies, cinnamon rolls, scones and stromboli.

Side note: if you want to use this dough to make pizza, just roll it out on the Silpat, top it, and bake.

 Place the dough in the center and roll it out.  The rectangular Roul'Pat is the perfect size to make a large stromboli.  You can separate the dough into two even balls and make smaller versions with different fillings too.

See how it goes to the outer edges?  This means the dough is the perfect thickness and ready to top.

For this stromboli I used salami, sausage, turkey pepperoni, mozzarella, Parmesan, and Rosemary, Basil and Thyme blend.  My favorite combination is salami, black forest ham, pepperoni, provolone, Parmesan and the herb blend. 

1/4 lb salami, sliced thinly

1/4 lb black forest ham, sliced thinly

1 package pepperoni

1/4 lb provolone, sliced thinly

1/2 C grated Parmesan

1 tsp Rosemary, Basil and Thyme blend

1/2 C mozzarella, shredded

Roll up the stromboli. Fold the edges up.

Place the stromboli seam side down and bake at 425 degrees for 25 minutes or until golden brown.

If you want, you can warm marinara in the microwave for dipping.  I like to cover things going in the microwave with the Octagonal Silpat to prevent splatter.

Once the stromboli is ready, use your cake server knife to cut it.  Remember, you don't want to use knives on your products.

See how easy that is?  It's a crowd please too. Enjoy!

Donut Topped Muffins

1/2 C sugar

1/4 C butter, melted

1/2 tsp Allspice

1/2 C milk

1 tsp baking powder

1 C flour

Topping:

4 tbsp butter, melted

1/4 C sugar

1/2 tsp cinnamon

Mix 1/2 C sugar, melted butter, milk and Allspice.  Add in flour and baking powder.  Combine.  Scoop into wells in a mini muffin tray on a perforated baking sheet and bake at 375 degrees for 12-15 minutes or until a toothpick comes out clean.  Melt 4 tbsp of butter in a small bowl.  Combine 1/4 sugar and cinnamon.  Dip the top of each muffin in the butter then the cinnamon and sugar mixture.

Makes 16

Bacon and Apple Brussel Sprouts

1 pound brussel sprouts, washed, trimmed and halved

1 large Granny Smith apple, diced

6 slices bacon, cooked and diced

1/4 C olive oil

1 tbsp honey

1 tbsp Mediterranean Fig Balsamic Vinegar

Salt and Pepper

Combine brussel sprouts, apple and bacon in a bowl.

In a separate bowl whisk olive oil, balsamic, honey salt and pepper and pour over brussel sprout mixture.  Dump mixture onto Silpat on a perforated baking sheet and bake at 375 degrees for 15 minutes.

Borrowed from Back To Her Roots

Baked Teriyaki Chicken

Baked Teriyaki Chicken

3 boneless chicken breasts or 12 thighs

1/2 C soy sauce

1/2 C brown sugar

1 clover garlic, minced

1 tbsp water

1 tbsp corn starch

1/4 C cider vinegar

1/2 tsp ground ginger

pepper

2 C rice, cooked

1 head broccoli, chopped

1 container sliced mushrooms

1 tbsp olive oil

Sesame seeds

Combine all ingredients except the chicken in a sauce pan and bring to a boil. Stir until thickened. Pour over chicken in a grande mold, but reserve 1/4 C for dipping. Bake at 350 for 1 hour, flipping after 30 minutes.

Cook rice according the directions on the package.

Saute the broccoli and mushrooms in the olive oil until tender.

This is what I love about the product! Baked teriyaki sauce on a 9 X 13 pan would need to soak in the sink for hours with hot soapy water. Baked teriyaki sauce in a Demarle mold will either peel or wash right off.

Carrot Cake

Carrot Cake

Shred 3 cups of (about 4 large) carrots

In a mixing bowl whisk 4 eggs, 1 C sugar, 1 C brown sugar, 3/4 C oil, 1/2 C applesauce, and 2 tsp vanilla.

Add in 2 C flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp cinnamon until combined. Stir in carrots.

Pour half the batter into medium or large round mold that is placed on a perforated baking sheet and bake at 350 degrees for about 25 minutes or until a toothpick comes out clean and the cake is golden brown. Let cool for 5 minutes and remove from the mold onto a cooling rack. Fill the mold with the remaining batter and repeat.

While the second cake is baking mix up a vat of cream cheese frosting by combining 8 oz cream cheese, 1/2 C butter, 1 tsp vanilla, and 4 C powdered sugar in a mixer.

Put a layer of frosting on top of a cooled cake and stack the other on top. Finish frosting and decorating.

Slice, and enjoy!

Chocolate Chip Muffins

Low(er) Calorie Chocolate Chip Muffins

1 3/4 C oats

2/3 C sugar (or sugar substitue)

1/2 C unsweetened applesauce

3/4 C unsweetened cocoa

1/2 C plain Greek yogurt

1/2 tsp cream of tartar

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 C hot water

1 tsp vanilla

3/4 C semisweet chocolate chips, divided

In a food processor (or blender) combine all ingredients except chocolate chips. Pulse until combined. Pour into a mixing bowl and add 1/2 C of chocolate chips. Pour into wells in mini muffin or brioche tray.

Bake at 350 until tops start to set (8-10 minutes depending on which tray you use). Remove and sprinkle with remaining chocolate chips. Continue baking until completely set. Let cool.

Notes: Mini muffins have 52 calories each. Filling the brioche wells half full gives you an 87 calorie muffin. Not too shabby! Plus these bad boys curb the chocolate craving like no other!

Low(er) Calorie Chocolate-Chocolate Chip Cookies

I don't like to post recipes without pictures to go with them, but in this case, I will. It was requested and the cookies are now gone. We have been a busy family the past two weeks and now three of us are sick. So, next time I make them I'll add a photo!

The original recipe is as follows:

Chocolate-Chocolate Chip Cookies

1 C flour

1/4 tsp baking soda

1/8 tsp salt

1/4 C butter, room temperature

1/2 C dark brown sugar

1/3 C unsweetened cocoa

2 large egg whites

1/3 C semisweet chocolate chips

Combine brown sugar and butter then add eggs and cocoa. Add remaining dry ingredients until combined. Dump in chocolate chips, and mix.

Bake at 350 degrees for 9 minutes.

If you use a small scoop, you should get 30-40 cookies (they will be small!) and will be 1 point if you are calculating for Weight Watchers.

Notes: I doubled the recipe, used light brown sugar (that's what I had), 1/3 C of white chocolate chips and 1/3 C of semi-sweet chocolate chips. I got about 55 cookies worth 1.5-2 points each.

Don't let the lower calorie or Weight Watcher reference fool you. These are delicious!

Low(er) Fat Butterscotch Bars

Check out these beauties. The are delicious. Easy to make. Are sweet with a hint of salty. Did I mention they are delicious?

Butterscotch Bars

(from Cooking Light Magazine)

1 C brown sugar

5 tbsp butter, melted

1 tsp vanilla

1 egg, lightly beaten

2 scant C flour

2 1/2 C quick cooking oats

1/2 tsp salt

1/2 tsp baking soda

1 can fat-free sweetened condensed milk

1 1/4 C butterscotch morsels

1/2 C pecans or walnuts, chopped

Combine sugar and butter in a mixing bowl. Stir in egg and vanilla. Pour in flour, oats, salt, and baking soda and combine with a fork. Pour 3 cups into the bottom of a Grande mold and press. Set aside.

Pour sweetened condensed milk, butterscotch, morsels and salt into a microwave safe bowl and cook for 20 seconds. Stir and repeat until smooth. Stir in nuts and pour over crust. Top with remaining oat mixture. Bake at 350 degrees for for 25 minutes or until golden brown. Cool completely before cutting.

Quinoa Salad

This bowl of delishiness has been my dinner for several days. I love the crunchy ingredients paired with the scrumptious dressing. Healthy and full of fiber and protein, this salad is a meal on its own or would be a delicious side dish.

Quinoa Salad

1 C quinoa

2 C water

1 cucumber, peed and diced

1 red pepper, diced

3/4 C cilantro, chopped

2/3 C feta

1-2 green onions, diced

1 C broccoli, diced

1/4 C Mediterranean Fig or Spiced Apple Pear Balsamic Vinegar

1/3 C olive oil

salt and pepper

1 tbsp dijon mustard

2 1/2 tbsp honey

Cook quinoa according to the directions on the package. Spread quinoa out on a Silpat and let sit for 7 minutes to cool.

In a mixing bowl combine cucumber, red pepper, broccoli, feta, green onion and cilantro.

In a mason jar combine balsamic vinegar, oil, mustard, honey, salt and pepper. Shake.

Add dressing and quinoa to vegetable mixture and combine.

Ham and Penne Bake

Ham and Penne Bake

16 oz penne

2 C ham steak, chopped

4 oz Swiss cheese, shredded and divided

2 C milk

1 C sour cream

3 green onions, diced

1/4 C roasted red pepper, diced

2 cloves garlic, minced

2 tbsp butter

2 tbsp flour

salt and pepper

Cook penne until half way done. Set aside.

In a large saute pan melt butter and add garlic, peppers, and onion. Whisk in flour and cook for 2 minutes. Add in milk and half of the Swiss cheese. Cook until it thickens. Remove from the heat and add in sour cream.

Combine sauce with pasta and add in ham.

Pour into sunflower mold and sprinkle with remaining Swiss cheese.

Bake at 350 degrees for 25 minutes.

Crustless Vegetable Quiche

Crustless Vegetable Quiche

8 eggs

3/4 C heavy cream

1 C mushrooms, diced

1 C asparagus, diced

1 C broccoli, diced

2 cloves garlic, minced

1 green onion, minced

1/2 C cheddar cheese, grated

1/2 C Swiss cheese, grated

1/2 tsp Rosemary Basil and Thyme Herb Blend

In a mixing bowl add eggs and cream and whisk together.

Add in rosemary, basil and thyme herb blend.

In a small sauce pan, saute garlic, onion, broccoli, asparagus, and mushrooms in a drizzle of olive oil until tender.

Add sauteed vegetables and cheese to egg mixture and ladle into wells in the round tray

Bake at 400 degrees for 20-25 minutes or until eggs are set.

Serves 6