Our Top 5 Recipes for Cookie Exchange Season!

Our Top 5 Recipes for Cookie Exchange Season!

posted in: Desserts, Food | 1 | This post may contain referral links. See privacy policy for more.

Tis the season of holiday cookie exchanges. A wonderful time of year! If you are still on the lookout for cookies to bake, checkout some of our favorite cookie recipes.


Peanut Butter Cookies
This recipe is from one of our grandma’s cookbooks and the cookies are soft and chewy! Perfect to satisfy those sweet and salty cravings.

All Time Favorite Mini M&M Cookies
Whenever we crave chocolate chip cookies, this is the recipe we turn to. We have been making them for years and they are delicious.

Oatmeal Apple Cookies
If you love oatmeal cookies but not the traditional raisin variety, give these cookies a try. The apples in these cookies keep them moist, while the oatmeal plumps up to give them a chewy texture.

Pumpkin Chocolate Chip Cookies
Pumpkin spice has overtaken the food market, and we’re joining the trend. The spice mix in this recipe is perfection. The addition of mini chocolate chips make these cookies extra sweet and warming.

Date Pecan Cookies
Pecans add a delightful crunch to these cookies. The chopped dates are marvelous morsels that add moisture and soak up the warm spice flavors.

We hope you give these cookie recipes a try! Let us know how they turn out!

Share this!
Oatmeal Apple Cookies

Oatmeal Apple Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

As you guys know, we LOVE cookies and we also LOVE warm spices. We had some leftover apples after we made Our Favorite Cinnamon Apple Cake so we decided to make these cookies. While Mac enjoys a good oatmeal raisin cookie, Al finds raisins to be most unpalatable. Consequently, we replaced the raisins with apples. They turned out to be a perfect substitution.

The moisture from the apples permeates the oatmeal which keeps the cookies soft for a couple of days. The cinnamon and nutmeg are perfect to warm you from the inside out in the cold winter weather. These cookies are delicious for any occasion.


In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda and salt.
oatmeal-apple-cookies-4
Peel, core and finely dice the apple. Place in a separate bowl.
oatmeal-apple-cookies-1
Cream together the butter, brown sugar and granulated sugar.
oatmeal-apple-cookies-2
oatmeal-apple-cookies-5
Add in the egg and vanilla. Mix well until combined.
oatmeal-apple-cookies-6
Add the dry mix until combined, then mix in oats.
oatmeal-apple-cookies-7
oatmeal-apple-cookies-8
Finally add the diced apple.
oatmeal-apple-cookies-9
Cover and refrigerate for 10-15 minutes. Scoop heaping tablespoons of dough onto parchment lined baking sheets. Bake 12-14 minutes at 350°F.
oatmeal-apple-cookies-10
They taste great warm, but if you can resist eating them for a couple of hours or even overnight, they taste even better. Store in refrigerator.
oatmeal-apple-cookies-12

Oatmeal Apple Cookies

Oatmeal Apple Cookies

Ingredients

  • 1 c flour
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 medium Granny Smith apple
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 3/4 c quick oats

Instructions

  1. In a medium bowl mix together the flour, cinnamon, nutmeg, baking soda and salt.
  2. Peel, core and finely dice the apple and place a separate bowl.
  3. Cream together the butter, brown sugar and granulated sugar.
  4. Add in the egg and vanilla. Mix well until combined.
  5. Add the dry mix until combined, then mix in oats and finally the diced apple.
  6. Preheat oven to 350°F.
  7. Cover and refrigerate for 10-15 minutes.
  8. Scoop heaping tablespoons of dough onto parchment lined baking sheets.
  9. Bake 12-14 minutes.
  10. Store in refrigerator.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/oatmeal-apple-cookies/

Share this!
Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.

Fluffy Dinner Rolls

When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.

But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.


To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
Fluffy Dinner Rolls
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Fluffy Dinner Rolls
Add all of the flour and mix until a shaggy dough has formed on level 2.
Fluffy Dinner Rolls
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Fluffy Dinner Rolls
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Fluffy Dinner Rolls
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Fluffy Dinner Rolls
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Fluffy Dinner Rolls
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Fluffy Dinner Rolls
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Fluffy Dinner Rolls
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Bake 15-18 minutes until golden brown.
Fluffy Dinner Rolls
Devour one or three!
Fluffy Dinner Rolls

Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

Ingredients

  • 1/2 c warm water (105-110°F)
  • 1 T active dry yeast
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 2 T vegetable oil
  • 2 T sugar
  • 1 t salt
  • 16 oz all purpose flour
  • 1 T butter
  • Special equipment: Stand mixer with dough hook

Instructions

  1. In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
  2. In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
  3. Stir a couple of times with the dough hook attachment to incorporate.
  4. Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
  5. Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
  6. Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
  7. Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
  8. Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
  9. Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
  10. Preheat oven to 375°F.
  11. Melt tablespoon of butter and lightly brush onto the risen rolls.
  12. Bake 15-18 minutes until lightly golden.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/fluffy-and-delicious-dinner-rolls/

Share this!
Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

posted in: Desserts, Food | 4 | This post may contain referral links. See privacy policy for more.

These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!

However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.

Pumpkin Chocolate Chip Cookies

This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.

Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!

In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
Pumpkin Chocolate Chip Cookies
In a large bowl, cream together butter and both sugars.
Pumpkin Chocolate Chip Cookies
Add two eggs and mix.
Pumpkin Chocolate Chip Cookies
Stir in pumpkin.
Pumpkin Chocolate Chip Cookies


Carefully add the dry ingredients from step one. Stir until just combined.
Pumpkin Chocolate Chip Cookies
Add the mini chocolate chips.
Pumpkin Chocolate Chip Cookies
Scoop dough onto parchment lined baking sheets.
Pumpkin Chocolate Chip Cookies
Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Pumpkin Chocolate Chip Cookies
Are you passionate about Pumpkin Spice? Let us know with a comment below!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients

  • 2 1/2 c flour
  • 2 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t ground cinnamon
  • 1/4 t ground allspice
  • 1/4 t ground nutmeg
  • 1/2 c butter, softened
  • 3/4 c granulated sugar
  • 3/4 c brown sugar, packed
  • 2 eggs
  • 15 ounce can pumpkin
  • 1 c mini chocolate chips

Instructions

  1. Preheat oven to 375°F.
  2. Mix the flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg in a medium bowl. Set aside.
  3. Cream together the butter and both sugars.
  4. Add eggs and mix.
  5. Mix in the pumpkin.
  6. Carefully add the flour mixture then stir in the chocolate chips.
  7. Use small scoop to portion out dough onto parchment lined baking sheets.
  8. Bake 9-10 minutes, until lightly golden.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/pumpkin-chocolate-chip-cookies/

Happy Monday everyone!

Share this!
The Best Brioche Buns!

The Best Brioche Buns!

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

While we love a good hamburger bun from the grocery store, after a trip to Fuddruckers last month, we decided to try to make some hamburger buns of a similar caliber.

The brioche buns at Fuddruckers had a glorious sheen on them that you just can’t get from Sara Lee. Brioche is a French dough based on eggs and butter which give this bread a smooth texture and rich taste.

The Best Brioche Buns

We made our brioche buns free form, but you can use a pan like this one to make the buns completely uniform. The buns turned out to be fantastic and although it is a two day process, it is definitely worth the effort.

Here’s what you will need.
The Best Brioche Buns
Start by mixing the eggs, warm water, yeast and half of the flour.
The Best Brioche Buns
Mix one minute, until smooth.
The Best Brioche Buns
Cover bowl with tea towel and let rise 45 minutes. Mixture will have risen slightly and have lots of little bubbles on the surface.
The Best Brioche Buns
Add remaining flour, salt and sugar. Use dough hook to mix for 8 minutes on level 4.
The Best Brioche Buns
Dough will be moist, don’t add more flour. Add cubed butter, a little at a time until it has all been incorporated. Takes 7-8 minutes on level 4.
The Best Brioche Buns
Dough will be shiny and still moist at this point. Place dough into oiled bowl, cover with plastic wrap and refrigerate for 24 hours.
The Best Brioche Buns


The dough will have doubled during its time in the fridge.
The Best Brioche Buns
Portion out the dough and form into flat disks. Cover with tea towel and let rise 30-45 minutes until doubled in size.
The Best Brioche Buns
Mix egg yolk and water to make egg wash.
The Best Brioche Buns
Gently brush egg wash over the tops of the buns.
The Best Brioche Buns
Bake at 350°F for 20-25 minutes, until lightly browned.
The Best Brioche Buns
Slice the buns in half.
The Best Brioche Buns
Add your favorite burger recipe and top with delicious toppings!
The Best Brioche Buns

The Best Brioche Buns!

The Best Brioche Buns!

Ingredients

  • 480 grams all purpose flour, divided
  • 1 packet yeast (which equals 2 1/4 t)
  • 3/4 c warm water (between 105-110°F)
  • 4 eggs, room temperature
  • 3 T sugar
  • 1 1/2 t salt
  • 1/2 c cold butter, cubed
  • 1 egg yolk
  • 1 T water

Instructions

  1. In Kitchen Aid mixing bowl, combine half of the flour (240 grams), yeast, water and eggs.
  2. Mix with with flat beater slowly to incorporate ingredients, then one minute on level 4, until smooth. Scrape off beater and remove. Scrape down side of bowl.
  3. Cover bowl with tea towel and let rise 45 minutes.
  4. Add remaining flour (240 grams), sugar and salt. Using dough hook, beat on low until all ingredients are incorporated.
  5. Beat 8 minutes on level 4, scrape down sides occasionally.
  6. Slowly add cubed butter, a couple of cubes at a time while the mixer is on level 4. Continue until butter is incorporated, about 7-8 minutes.
  7. Lightly oil a large mixing bowl. Transfer dough to prepared bowl, cover with plastic wrap. Place in refrigerator for 24 hours.
  8. Cover two baking sheets with parchment paper.
  9. Weigh the dough. Calculate how many grams or ounces you need to measure out for 8-10 buns. Portion out the dough and place onto prepared baking sheets, 4 or 5 per sheet. Roll dough into balls, then flatten into 3/4 inch disks.
  10. Preheat oven to 350°F.
  11. Cover baking sheets with tea towels and let rise 30-45 minutes, until doubled in size.
  12. Mix egg yolk and water. Brush mixture over the tops of the buns.
  13. Bake for 20-25 minutes until browned.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/the-best-brioche-buns/

Share this!
Peanut Butter Cookies (GIFT #7)

Peanut Butter Cookies (GIFT #7)

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 8 | This post may contain referral links. See privacy policy for more.

We have loved peanut butter cookies since we were little. They are salty and sweet and they always have that lovely crosshatch pattern across the top. When our grandparents lived in a separate state, they would mail us a box about every 6-8 weeks. This was always exciting. Our grandma would include lots of different things in her shipments: interesting newspaper clippings, new recipes she thought we might like that she found in a magazine or the newspaper, some of her tomatoes if they were ripe. But the best part of her boxes, were the baked goods. She loved her sweets and loved sharing them with us. One of her favorite cookies was peanut butter cookies.

peanut-butter-cookies-2

We have tried making all kinds of recipes for peanut butter cookies, but they never were satisfactory. They would taste great fresh out of the oven, but the next day, they would be hard as rocks. Always a disappointment! Eventually, we kind of gave up on the perfect peanut butter cookie and perfected the mini M&M cookie to satisfy our cookie needs.

After we started our series of Grandma Inspired Fantastic Treats, we were flipping through one of our grandma’s recipe books and found a recipe she had modified for peanut butter cookies. Could this be the recipe she used when we were little? Most likely yes, but who knows, we prefer to think yes. In the original recipe, it called for 2 teaspoons baking soda, but she had crossed it out and wrote down 1/2 teaspoon baking powder plus 1 teaspoon baking soda. Maybe this was the secret to great peanut butter cookies! We had to give it a try.

First, mix together flour, baking powder and baking soda. Set aside.
peanut-butter-cookies-2
Cream softened butter, brown sugar and granulated sugar together until light and fluffy.
peanut-butter-cookies-1
Add eggs and mix, making the mixture even more creamy!
peanut-butter-cookies-3
Add a cup of creamy or crunchy peanut butter to the batter.
peanut-butter-cookies-4
Incorporate the flour mixture into the batter.
peanut-butter-cookies-5


The batter is ready!
peanut-butter-cookies-6
Dollop out batter with a small ice cream scoop.
peanut-butter-cookies-7
Smoosh the cookies with a large fork to create the classic peanut butter cookie cross-hatching.
peanut-butter-cookies-8
Bake for 8-10 minutes in a 350 degree oven.
peanut-butter-cookies-9
The resulting cookies are the best peanut butter cookies ever. They are excellent coming out of the oven and still soft a couple of days later too!
peanut-butter-cookies-10

Peanut Butter Cookies GIFT

Peanut Butter Cookies GIFT

Ingredients

  • 1 c brown sugar
  • 3/4 c granulated sugar
  • 1 c butter, softened
  • 2 eggs
  • 1 cup crunchy peanut butter
  • 2 3/4 c flour
  • 1/2 t baking powder
  • 1 t baking soda

Instructions

  1. Preheat oven to 350°F.
  2. Mix together flour, baking powder and baking soda, then set aside.
  3. Cream both sugars and softened butter together.
  4. Add eggs and mix until incorporated.
  5. Add peanut butter and mix until incorporated.
  6. Mix in flour mixture.
  7. Scoop balls onto parchment lined baking sheets.
  8. Use fork tines to mark the cookies with a crosshatch pattern.
  9. Bake 8-10 minutes, until lightly brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/peanut-butter-cookies-gift-7/

Share this!
Professing Our Love for The Great British Bake Off

Professing Our Love for The Great British Bake Off

posted in: British, Entertainment, Television | 0 | This post may contain referral links. See privacy policy for more.

The Great British Bake Off (or as it is known in the US, the Great British Baking Show) is an amazing television show. If you are unfamiliar, you might have guessed it is all about baking. In the US, it is shown on PBS and depending on where you live, you may have already seen series 6, are currently watch series 6, or your local PBS station hasn’t shown it yet. Our station just started showing it last week.

We started watching the show in 2013 after hearing about it in an interview with Tom Mison who was getting ready to star in Sleepy Hollow (another of our favorite shows). Immediately, we fell in love with GBBO as we increased our tea consumption and learned many new words not frequently used in the US such as courgette, sultanas, Stilton, and caster sugar.

the-great-british-bake-off-review

The Basics

Each series, or season as we call it in the US, has 10-13 contestants from all over the United Kingdom who are home bakers. Each episode consists of a Signature Challenge, Technical Challenge and Showstopper Challenge. The contestants know what the Signature Challenge and Showstopper Challenge will be prior to the weekend that they congregate in the tent. Contestants can practice and perfect it by baking it several times during the week, while the Technical Challenge is an unknown recipe chosen by one of the judges.

What Makes It Special

The Great British Bake Off is unlike any American competitive cooking show. The typical formula for an American competitive cooking show involves one part drama, one part backstabbing and one part acting. In this amazing show, the only drama comes from you sitting at home, crossing your fingers hoping the bakes come out just right. There is no backstabbing or acting, though there was a little thing called #bingate back in 2014. (We should also mention that there was an attempt at an American equivalent called The American Baking Competition, hosted by Jeff Foxworthy, which only lasted one season in 2013. It was not as good.)

Paul Hollywood is the dark and mysterious judge. You can’t tell what he is thinking behind the steel blue eyes; this makes the contestants cringe and makes us laugh. Mary Berry is the other judge that is like an eclectic grandma; you aren’t entirely sure what she is going to say and likes to drop some innuendos every once and awhile.

The hosts, Mel Giedroyc and Sue Perkins, are hilarious. We discovered, after some internet research, that they met while going to Cambridge and have been working together for over 20 years. This long time partnership is evident when they play off each other. They are also very punny, which is totally our kind of humor.

The Future?

Yesterday, we saw that the BBC lost the rights to air the series after the current series 7. This news struck fear into our hearts but Love Productions, the company that makes the show, has apparently signed a three year deal with Channel 4. Phew! This article also says that the first show on the new channel will be a celebrity edition, which sounds intriguing. We just hope that PBS will continue to air our beloved GBBO!

Share this!
Our Best, Beautiful Banana Bread

Our Best, Beautiful Banana Bread

posted in: Breakfast, Desserts, Food, Snacks | 6 | This post may contain referral links. See privacy policy for more.

Our family loves bananas, we always have a supply on hand. Even when you eat them everyday, you can still get a couple that ripen too quickly and are better for baking than for eating alone. We have previously shared a couple of banana recipes: Banana Oatmeal Muffins and Banana Chocolate Chip Scones.

twitter beautiful banana bread

Today’s banana recipe is for the very best banana bread. We have tried lots of banana bread recipes and this is the only one that we can all agree tastes delicious. It is the same one our mom baked for us when we were little kids!

The most important ingredient in banana bread is of course B-A-N-A-N-A-S. Make sure to mash them up well, you don’t want too big of chunks in your bread.
banana bread - 1
The dry ingredients, flour and baking soda.
banana bread - 2
Softened butter and glorious granulated sugar.
banana bread - 3
The butter and sugar creamed together.
banana bread - 4
Add in the eggs and vanilla.
banana bread - 5
The liquid mixture is now complete.
banana bread - 6
Carefully add in the dry ingredients.
banana bread - 7
Mix until incorporated.
banana bread - 8


Now it’s time for the bananas.
banana bread - 9
Take your time mixing in the bananas, at first it will be a little difficult but in the end, you have banana pieces all throughout.
banana bread - 10
Pour the batter into a buttered loaf pan.
banana bread - 11
Bake until a toothpick comes out clean.
banana bread - 12
Slice and enjoy!

Banana Bread

Banana Bread

Ingredients

  • 3/4 c sugar
  • 1/2 c butter, softened
  • 2 large eggs
  • 1 t vanilla
  • 2 c flour
  • 1 t baking soda
  • 3 ripe bananas, mashed

Instructions

  1. Preheat oven to 325°F.
  2. Grease a 5x9 loaf pan.
  3. Cream butter and sugar.
  4. Add eggs and vanilla.
  5. Combine flour and baking soda, then add to liquid mixture.
  6. Stir in mashed bananas.
  7. Pour into prepared pan.
  8. Bake for 50-55 minutes or until toothpick inserted into middle comes out clean.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/our-best-beautiful-banana-bread/

Share this!
All Time Favorite Mini M&M Cookies

All Time Favorite Mini M&M Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

There is something magical about baking. Not only the magic of chemistry but also the magic of soothing the soul. Baking has a way of decreasing the stress of everyday life.

All Time Favorite Mini M&M Cookies

As you can tell from previous recipes, we love baked goods. We have shared our recipes for Banana Oatmeal Muffins and Peach Muffins. Last week, we also shared a recipe for Blueberry Crumble. Today, we wanted to share our favorite cookie recipe.

To us, a cookie should be sweet, soft, and include some form of chocolate. Our favorite form of chocolate for these cookies is mini M&Ms but you can use any kind, semi-sweet, milk, or dark. Whatever suits your fancy.

Another important characteristic for the perfect cookie is to not be over-baked. The cookie should be slightly brown on the bottom and just barely cooked in the middle. This yields a soft, moist cookie instead of a hard crumbly kind.

This recipe is quite fast. From beginning to end, it only takes 45 minutes to make 3 dozen cookies!

ALL TIME FAVORITE MINI M&M COOKIES

Combine dry ingredients (flour, salt, baking powder) in a bowl and set aside.

Favorite Mini M&M Cookies - 1

Place softened butter, granulated sugar, and packed brown sugar into electric mixer.

Favorite Mini M&M Cookies - 2

Cream together until fluffy.
Favorite Mini M&M Cookies - 3

Prepare vanilla and 1 large egg.

Favorite Mini M&M Cookies - 4

Here is the batter after all wet ingredients have been combined.

Favorite Mini M&M Cookies - 5

Add the previously mixed dry ingredients into the batter.

Favorite Mini M&M Cookies - 6

Mmm cookie dough!

Favorite Mini M&M Cookies - 7


Get those Mini M&M’s ready!

Favorite Mini M&M Cookies - 8

Use a spatula or wooden spoon to mix in the M&M’s.

Favorite Mini M&M Cookies - 9

Scoop ’em out with a small ice cream scoop. Pop them into a preheated 350°F oven. Farewell, dear cookies. We shall meet again.

Favorite Mini M&M Cookies - 10

So much waiting!

 
10 minutes later…

Favorite Mini M&M Cookies - 11

Sweet Perfection!

Favorite Mini M&M Cookies - 12

All Time Favorite Mini M&M cookies

Yield: 36 cookies

All Time Favorite Mini M&M cookies

Ingredients

  • 2 cups flour
  • 1/2 t baking soda
  • 1/8 t salt
  • 1 cup butter, softened
  • 1/2 c granulated sugar
  • 1/2 c brown sugar, packed
  • 1 large egg
  • 1 t vanilla
  • 6 ounces mini M&Ms

Instructions

  1. Preheat oven to 350°F.
  2. Line pan with parchment paper.
  3. In a medium bowl combine flour, baking soda and salt. Set aside.
  4. Cream butter and both sugars together.
  5. Mix in egg and vanilla.
  6. Carefully mix in dry ingredients.
  7. Using spatula, fold in mini M&Ms.
  8. Scoop dough onto prepared pan, about 2 inches apart.
  9. Bake 9-10 minutes, until bottom is lightly brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/all-time-favorite-mini-mm-cookies/

Share this!
Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 0 | This post may contain referral links. See privacy policy for more.

Every time we see peaches we think about our Grandma. Our grandparents had lots of different jobs during their lifetimes but the one that they most talked about was when they had a farm and ran a roadside fruit stand.

It was hard work but Grandma was a people person and the fruit stand let her chat up the customers. On this particular stretch of road, there were a couple of rival fruit stands, run by other families.

Grandma took great pride in her wares and took the time to set out her fruit carefully so the fruit were not bruised. She also believed that her customers should treat the fruit with respect and care. So when customers stopped by to pick out peaches, they thought the best way to tell if they were ripe was to squeeze them. This was unacceptable to Grandma and she scolded the customers for doing this.


Since it was a small town, she knew everyone and everyone knew her. Eventually, word spread that Grandma wouldn’t let customers squeeze her peaches and a rival fruit stand put up a sign that said, “YES, you can squeeze my peaches.” Grandma thought this was hilarious. She loved to tell us this story and we loved seeing her face light up with delight.

Share this post!

How to Make Perfect Plump Peach Muffins

So for today’s Grandma Inspired Fantastic Treat, we made some delicious Peach Muffins. Peach season is in full swing. According to Reference.com, peaches are in season May through September, peaking in July.

peach, peach chunks

Peeling and dicing up the peaches can take awhile to accomplish, we usually allot 30-45 minutes to do this. You can blanch them for easy peeling, but we usually just use a knife.

crumble, muffin crumble

The yummy crumb topping, a mix of brown sugar, quick oats, flour and butter.

brown sugar, flour, spices

The dry ingredients, looking sweet and spicy.

brown sugar, flour, spices

The dry ingredients are now prepped, awaiting the wet ingredients.

eggs, milk

Milk, eggs and vegetable oil all whisked and foamy.

batter

Tempted to eat some of this batter.

batter with fruit, peach

Now gently folding in the peeled and diced peaches.

batter with fruit, peach, cupcake pan, cupcake liner

We use an ice cream scooper to portion out the batter into prepared muffin tins.

batter with fruit, peach, cupcake pan, cupcake liner, crumb topping

The crumble topping finishes off these muffins and they are ready to go into the oven at 350°F.

finished peach muffins, muffin top, crumb topping

Lovely, golden brown peach muffins. Let cool and store in refrigerator.

Perfect Plump Peach Muffins with Crumb Topping

Perfect Plump Peach Muffins with Crumb Topping

Ingredients

  • For Crumb Topping
  • 2/3 c brown sugar
  • 1/2 c flour
  • 1/2 c quick cooking oats
  • 1/3 c butter, melted
  • For Muffins
  • 4 1/2 c flour
  • 2 c brown sugar
  • 1 t salt
  • 4 1/2 t baking powder
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla
  • 3/4 c vegetable oil
  • 1 1/4 c milk
  • 5 peaches, peeled and diced

Instructions

  1. Preheat oven to 350°F.
  2. Line 24 muffin cups.
  3. Combine ingredients for crumb topping: brown sugar, flour, quick cooking oats and melted butter. Mix to combine and set aside.
  4. Combine dry ingredients: flour, brown sugar, salt, baking powder, allspice, nutmeg and cinnamon.
  5. Whisk together eggs, vanilla, oil and milk. Stir into dry ingredients.
  6. Fold in peaches.
  7. Scoop batter into prepared cups. Cups will be be full.
  8. Sprinkle prepared crumb topping on top of each muffin
  9. Bake 20-25 minutes.
  10. Let cool. Store in fridge.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/perfect-plump-peach-muffins-with-crumb-topping-gift-3/

Share this!
Of GIFTs and Woof Treks: Two New Series for Our Blog

Of GIFTs and Woof Treks: Two New Series for Our Blog

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Woof Trekking | 1 | This post may contain referral links. See privacy policy for more.

In the coming days, we are going to debut two new series of blog posts.

The first series will be about our travels with our pets, aka Woof Trekking. The second series will be recipes inspired by our grandma, aka Grandma-Inspired Fantastic Treats (GIFTs).

It may not seem like it, but these two series are deeply connected.

Four years ago, both of our grandparents passed away on the same day (as we previously blogged about in Nana the Brave!). Our grandpa’s passing was expected, while our grandma’s was not. She passed away six hours before he did, even though she was in near perfect health for an 86-year-old. They always said they wanted to pass away together and walk up to heaven holding hands. In the end, they did.

Their passing induced two major changes in our lives. The first was adopting Nana. The second was our Commemorative Road Trip along the West Coast.

We travelled up the Pacific Coast Highway, through San Francisco, and up to Oregon, where our Grandma was born. The featured image of this post is “The Torii Gate” located outside the Portland Expo Center. It features “3,500 identification tags… to represent the same number of Japanese‐Americans housed at the Portland Assembly Center located at Expo during World War II.” (Source: http://www.expocenter.org/sites/default/files/pdf/expohistory_rev_2011.pdf)

of gifts and woof treks

From there, we travelled to Minidoka, Idaho (see our previous blog post about Minidoka here) where she was interned during World War II and then down to Brigham City, Utah where she met our grandpa. This trip turned out to be our very first Woof Trek, and paved the way for many more excursions with our pets across the United States.

In the Woof Trekking series, we will talk about locations we have Woof Trekked to and show you that it is possible to take your pets on the road with you.

When we returned home from the Commemorative Road Trip, we had to sift through all of our grandparents belongings. During this process, we discovered several cookbooks and cooking magazines in which our grandma had made a ton of little notes and corrections to recipes.

In the Grandma-Inspired Fantastic Treats (GIFT) series, we will make these recipes and share them with you, our readers! We will also be making dishes that remind us of stories about our grandparents (like our post about Chicken Souvlaki.) Grandma loved sweets, so many of the recipes will be baked goods, but every once and awhile we will also post a savory dish she liked.

We hope that you come back and read our two new blog post series. Tomorrow we will have an exciting announcement. Please stay tuned!

Share this!
Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

BBQ baked beans have always been a staple of our family’s summer cookouts, but we have always purchased cans and heated them up. We especially enjoy Bush’s Beans, largely due to that adorable dog – Duke! He’s snarky AND cute – #goals.

Recently, we decided to try making our own baked beans and the result did not disappoint. But don’t worry Duke, we’ll still buy yours too.

Making your own beans from scratch requires a little bit of forethought because the dry beans need to soak overnight and plump up.

beans, baked beans, food, kitchen, cooking, recipe, eat

baked beans 3

BBQ baked beans always require bacon, lots of yummy, delicious bacon.

bacon, baked beans, food, kitchen, cooking, recipe, eat

Add in some green bell pepper, onion and garlic…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

Along with some molasses, brown sugar, ketchup, and honey…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

And you’ve got baked bean brilliance. Smoky, spicy and sweet. What else could you want? Everyone gobbled these BBQ baked beans at our latest summer feast. Try the recipe and let us know what you think!

Have a great weekend everyone!

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Ingredients

  • 8 cups water
  • 1 1/2 T Kosher Salt
  • 1 pound dry pinto beans
  • 12 oz bacon, cut into 1/2 inch squares
  • 1 large onion, diced
  • 1 medium green bell pepper, diced
  • 1 1/2 T garlic
  • 2 cups chicken stock
  • 3 cups water
  • 1 1/2 cups ketchup
  • 2/3 cup brown sugar
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 T yellow mustard
  • 1 T apple cider vinegar
  • 1 T sriracha
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika

Instructions

  1. Rinse beans to remove dirt and pick out any bad beans or hidden rocks
  2. In medium size bowl or container, mix 8 cups water and kosher salt
  3. Add pinto beans, let sit overnight at room temperature
  4. Drain and rinse beans again
  5. In large dutch oven, cook bacon over medium heat
  6. Remove browned bacon, leaving as much fat as possible
  7. Add onion and cook until slightly brown
  8. Add green pepper and garlic, cook for one minute
  9. Add 3 cups water, chicken stock, reserved bacon and beans
  10. Bring to boil, reduce heat to low, cover and cook for one hour
  11. Preheat oven to 300°F
  12. Stir in remaining ingredients, cover and place in oven
  13. Bake for 4 hours, stirring occasionally
  14. Remove cover and bake for another hour
  15. Let cool 15-20 minutes
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/sweet-and-salty-bacon-licious-bbq-baked-beans/

 

Share this!
Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

posted in: Breakfast, Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

I love the flavor of bananas. It has been a lifelong obsession. Banana Runts are my favorite. I also love banana Laffy Taffy. I even love the banana flavored Circus Peanuts despite their kind of squishy texture. Bananas and chocolate are yet another perfect pair, which brings us to our recipe today.

Scones have always been a weird baking conundrum for me. No matter what I did, they ended up being dry and never sweet enough. The other day, it dawned on me that substituting brown sugar for granulated sugar would help. This, in combination with the mashed bananas, would make the scones more moist and sweeter. My finishing touches included some warm spices (cinnamon and nutmeg) and mini chocolate chips.

Enjoy!

banana, chocolate chip, baking, breakfast, dessert

Start by mixing all the dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.

banana, chocolate chip, baking, breakfast, dessert

Add butter and use fingers to blend butter into the dry ingredients.

banana, chocolate chip, baking, breakfast, dessert

Mix vanilla into the mashed bananas.

banana, chocolate chip, baking, breakfast, dessert

Make a well in the dry ingredients and add the banana mixture and heavy cream.

banana, chocolate chip, baking, breakfast, dessert

Mix until all the ingredients are incorporated, the batter will be very wet.

banana, chocolate chip, baking, breakfast, dessert

The batter is quite moist and a little hard to work with, however the end product is also very moist and tasty.

banana, chocolate chip, baking, breakfast, dessert

Flour a cutting board and scoop out half the dough. Form into a disk and cut into 8 scones. Place scones onto cookie sheets, repeat with second half.

banana, chocolate chip, baking, breakfast, dessert

Bake at 425°F for 12-15 minutes.  

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Ingredients

  • 3 1/2 c flour
  • 1/3 cup packed brown sugar
  • 2 1/2 t baking powder
  • 1/2 t baking soda
  • 1 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 3/4 c butter, cut into pieces
  • 1 c heavy cream
  • 2 t vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 c mini chocolate chips

Instructions

  1. Preheat oven to 425°F.
  2. Line cookie sheet with parchment paper.
  3. In a large bowl mix first seven ingredients until well combined.
  4. Add butter and use fingers to blend butter into the dry ingredients. You can use a pastry cutter for this process if you have one.
  5. Mix vanilla into the mashed bananas.
  6. Make a well in the dry ingredients and add the banana mixture and heavy cream. Mix until all the ingredients are incorporated, the batter will be very wet.
  7. Add chocolate chips.
  8. Flour a cutting board and scoop out half the dough.
  9. Form into a disk and cut (alternatively you could use a scoop to portion out).
  10. Place pieces onto cookie sheets, repeat with second half.
  11. Bake 12-15 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.zydoyle.com/food/banana-chocolate-chip-scones/

 

↓✰ SUBSCRIBE! ✰ ↓

Share this!
Roasted Asparagus

Roasted Asparagus

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

 
 
Roasted Asparagus is a quick and easy side dish, perfect for any lunch or dinner.

Asparagus is not my favorite vegetable (that would be either broccoli or zucchini), but I love grilled asparagus.

I bought two bunches of asparagus when shopping for Thanksgiving dinner. I thought about using a grill pan to cook them, but grilling indoors can get a bit smokey.

So I planned to steam them, my usual method for indoor cooking of asparagus, until I decided at the last moment to check Google for alternative cooking ideas. That’s where I discovered Ina Garten’s super simple recipe for Roasted Asparagus.

Step One:

Preheat oven to 400 degrees.

Trim tough ends off the asparagus spears. I like to use my KitchenAid Shears for this.

Place asparagus on a plate and drizzle with a little bit of oil. Toss with your fingers or with tongs if you prefer clean hands.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

Step Two:

Place oiled asparagus onto a baking sheet.

I saw Ina’s recipe had a picture of the asparagus on a cooling rack on top of the baking sheet, so I emulated her.

Season generously with kosher salt and freshly ground pepper.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

Step Three:

Roast the asparagus for 15-20 minutes for thin asparagus (20-25 for plump asparagus).

Taste to make sure your seasoning is on par.

Serve warm.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

My cooling rack only has bars running one direction so the asparagus poked through the rack.

How do you like your asparagus?

Roasted, grilled, or steamed? Or perhaps in a frittata? Yum!

Share this!
1 2