Sunday, September 7, 2014

Apple Oatmeal Cookies-Secret Recipe Club

The blog Mostly Food and Crafts was my assigned blog for this month’s Secret Recipe Club.  Danielle has been blogging since 2010 and co-hosts the Friday Frenzy blog hop.  She also does a post each week called “What I Pinned This Week + Other Stuff” that is always fun to check out.

I have made several recipes from this blog including Slow Cooker Peking Chicken, Garlic Potato Fries, and Slow Cooker Char Sui Pork.  All were very good, and I will be making them again.  Some recipes that I want to try are Apple Meatloaf and Bread Machine English Muffins.

Since it is no secret how much I love cookies, since I live in the heart of apple growing country, and since it is apple picking time, my recipe choice for this post was Apple Oatmeal Cookies.  The only changes I made was to double the recipe (When I make cookies, I want to make lots of them.) and I doubled the amount of spice since I like a spicy cookie.  I chose to use apple pie spice instead of the cinnamon. 

The recipe did not state the type of oats to use so the first time I made the cookies, I used old-fashioned oats.  The cookies did not spread much and made somewhat small dome shaped cookies.

I made the cookies again using quick oats.  These cookies came out looking more like the ones in Danielle’s photo.  They were very tender and fell apart easier than the one made with the old-fashioned oats.  I may have needed to bake them a little longer.

Both batches of cookies were devoured very quickly, and I will be making them often.  I think that adding some toasted, chopped nuts would really send these over the top.

Great recipe, Danielle.  Thanks.  Be sure to check out Mostly Food and Crafts for delicious recipes and other fun stuff.

Apple Oatmeal Cookies
from Mostly Food and Crafts
1 c. butter, softened
3/4 c. brown sugar, packed
1/2 c. sugar
2 eggs
1 t. vanilla
1 c. plus 2 T. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon or apple pie spice
2 c. oats, quick or old fashioned
1 medium apple, peeled and diced

Combine butter and sugars in a large mixing bowl and cream together until light and fluffy.  Stir in the eggs and vanilla.  Combine flour, soda, salt and cinnamon or apple pie spice in a small bowl and mix well.  Stir flour mixture into sugar mixture and mix until well combine.  Add oats and apple.  Mix until well blended.  Dough will be somewhat stiff.  Using a teaspoon or a cookie scoop drop dough onto parchment paper-lined baking sheets.  Bake at 350 degrees for 8 to 10 minutes.  Let cookies cool slightly before removing from pan to cool.  Makes about 70 cookies.

To join in the fun, visit the Join SRC Page to learn the details and to apply.

Sunday, August 10, 2014

Snickerdoodle Blondies-Secret Recipe Club

Secret Recipe Club

Being the cookie lover that I am, how could I not love a blog called Secrets from the Cookie Princess, my assignment for August's Secret Recipe Club.  Colleen started her blog in 2010 when she baked 163 dozen (163 dozen, yes that is correct) cookies for Christmas gifts.  I often make cookies for Christmas gifts, but I have never baked 163 dozen.  When I started my blog, I was making 18 dozen cookies for a church fund raiser, and my first few blog posts were cookie recipes so Colleen and I have that in common.  Colleen's posts have very helpful step-by-step photos.

Although Colleen has branched out some and posted other delicious sounding recipes like her Crockpot Pork Tenderloin (Which I made for dinner today by the way.  It was moist and wonderful and a great dinner to make on a hot day.), Mom’s Picnic Potato Salad, Enchilada Casserole and Mexican Rice, her emphasis is on cookies and other baked goods.  That really pleases me, and I have added many new recipes to my ""must make" list.  The great sounding cookie recipes are just too numerous to mention by name, but besides the recipes I am posting today, I have also made the Avalanche Bars.  Delicious.  I must also soon make the Glazed Donut Muffins.

It has been very hot here, and I really wanted to bake, so I wanted to make a recipe that was quick, easy and didn’t need a lot of time in the oven.  I love Snickerdoodles so decided that the Snickerdoodle Blondie recipe filled the bill.
The only change I made was that I used the microwave and my large two-quart glass measuring bowl to melt the butter and mix in the sugar, eggs and vanilla.  This does make a very thick dough that is best mixed with a rubber spatula or a wooden spoon.  I turned the dough into a foil-lined baking pan and spread and patted it out with my clean hands.  I cut my bars smaller, and got 40 bars from the pan.  I transferred the bars to a zip-top plastic bag when they were cooled to keep them soft.

The brown sugar/cinnamon flavor really came through and the bars were soft, chewy and wonderful.  I am sure I ate too many.  If you like cinnamon, be sure to make these.  Colleen, thanks for a great recipe.

If you like cookies or bake for someone who does, be sure to visit Secrets from the Cookie Princess.

Snickerdoodle Blondies
from Secrets from the Cookie Princess
2 2/3 c. flour
2 t. baking powder
1/2 t. salt
1 c. butter
2 c. packed brown sugar
2 eggs
1 t. vanilla
1/4 c. white sugar
2 t. cinnamon

Combine flour, baking powder and salt in a small bowl and mix well.  Place butter in a large microwaveable bowl, cover and melt for 3 minutes at 50 percent power.  Stir to finish melting the butter, if necessary.  Add brown sugar to butter and beat well.  Beat in eggs and vanilla.  Add flour mixture and stir with a rubber spatula or wooden spoon until well blended.  Mixture will be very thick.  Transfer to a foil-lined 9x13-in. baking pan and spread and pat out to fill pan with clean hands.  Combine white sugar and cinnamon in a small bowl and mix well.  Sprinkle evenly over the top of the dough.  Bake at 350 for 23-28 minutes.  Allow to cool until just warm.  Cut into bars.  Makes 24 to 40 bars depending on the size you cut.  Cool completely and transfer to a zip-top bag or other sealed container for storage.

If you would like to join in the fun, you can find all the necessary information on the Join SRC Page.

Sunday, July 13, 2014

Baked Egg Rolls, Regular and Mini-Secret Recipe Club

Secret Recipe Club

Amy’s Cooking Adventures was my assignment for this month’s Secret Recipe Club post.  Amy has been blogging here since 2010 and has another blog, Amy's Confectionery Adventures which she started in 2012.  The are both filled with wonderful recipes.

Recently, Amy, had been bravely and eloquently sharing her thoughts and feelings concerning the stillbirth of her daughter, Sarah Catherine, last December.  I have been touched reading them and know that the posts will be of help to others who are experiencing similar heartache.

A bunch of recipes have been added to my ever expanding “to-make” list.  Since I like to make homemade seasoning mixes, the Homemade “Lawry’s” Seasoning Salt is right at the top.  The list is long, but just a few of the others are Roasted Brussels Sprouts and Cauliflower with Bacon, Easy Thai Noodles; and since I am a cookie junkie, The Best Cookie Ever!

I have actually made two recipes.  The egg rolls I am posting today and the Sweet and Sticky Baked Chicken.  I made the chicken for dinner last Sunday.  (I used legs and wings.)  The chicken with potato salad and baked beans made a delicious summer meal.

I knew when I saw the Baked Egg Roll recipe that it was what I wanted to make and post for Secret Recipe Club.  I like to occasionally make a Chinese-inspired meal at home.  I have never made egg rolls because I am lazy and don’t like to do the deep frying.  I also think that the deep frying overshadows the flavor of the filling. When I read that the egg rolls could be frozen and baked later, I was sold.  I could make the egg rolls ahead and add them to any meal that I wanted.

Since I don’t like hand shredding and was too lazy to get out my large food processor, I cut the carrots into chunks and cut them up into tiny pieces in my Ninja chopper/blender.  This worked really well.

The day that I made the filling, I had used up all my green onion, so I added dried, minced onion to the soy sauce mixture and used that instead.  That was OK, but I would use the green onion if I had it.  Next time I make these I may add some finely chopped celery and red pepper.  The filling can be made a day or two ahead and refrigerated.

In her post, Amy, links to Steamy Kitchen for the photos on how to roll an egg roll.  When I was there I noticed that Jaden uses a mixture of 1 T. cornstarch or flour mixed with 1/4 c. water to seal the egg rolls wrappers instead of the beaten egg.  I think that is a good tip to know if you are low on eggs or making egg rolls for someone who cannot have egg.

I apparently did not put as much filling in the egg roll wrappers as I should have, as I had an whole sour cream container of filling left over when I had used the entire package of egg roll wrappers.  Since I had a package of wonton wrappers on hand, I decide to make mini egg rolls.  I was able to get about 35 mini egg rolls with the filling that was left over, so one recipe of filling would easily do two packages of wonton wrappers.  I think they turned out cute and would be great of make and have on hand for a party.

I still had a bit of filling left over when I got tired of rolling mini egg rolls, so I zapped the filling in the microwave and wrapped it in a lettuce leaf to eat it.  I was very good that way, too

Make this filling (used ground chiciken or turkey if you are not a pork person), then make egg rolls, mini egg rolls, or lettuce wraps.  You won’t be sorry.  Thanks, Amy, for sharing a great recipes that I will be trying to make and keep in my freezer at all times.

Baked Egg Rolls
from Amy’s Cooking Adventures
1/4 c. reduced sodium soy sauce
2 T. rice vinegar or white wine vinegar
1 T. brown sugar
1/2 T. ground ginger or 1 T. grated fresh ginger (don’t be afraid of this amount, I thought that it might be too spicy, but it was just right)
2 T. vegetable oil
1 small nappa cabbage, shredded, about 4 cups (I used all the cabbage I bought which was about 6 cups)
2 medium carrots, peeled and shreaded (about 1 c.)
salt and pepper
4 cloves garlic, minced (about 1/2 T.)
1 lb. ground pork
5-6 green onions, thinly sliced
1 to 2 pkgs. egg roll wrappers or wonton wrappers
1 large egg, beaten

Combine soy sauce, vinegar, brown sugar and ginger in a small bowl.  Mix well to dissolve brown sugar.  Set aside.  Heat the vegetable oil in a medium frying pan until hot.  Add cabbage and carrots.  Season lightly with the salt and pepper.  Cook for about 5 minutes.  Add the garlic, pork and soy sauce mixture.  Cook, breaking up the pork, until the pork is cooked through and the liquid has reduced.  (I cooked mine until there was only about 2 T. of liquid remaining when I moved the pork mixture to one side of the frying pan.)  Stir in the green onions.  Spread mixture in a 10x15-inch baking pan or a cookie sheet.  Allow to cool for at least 15 minutes.  Once cool, press the mixture with paper towels to eliminate any excess moisture.  Place 2 to 3 T. of pork mixture slightly off center and toward the corner  of an egg roll wrapper or a wonton.  Tuck the nearest corner over the filling and make half a turn.  Bring the two side corners toward the center.  Brush the remaining corner with the beaten egg, roll tight toward the corner and seal.  Repeat with remaining filling and wrappers.  To freeze, place on a foil-lined baking sheet and freeze.  When frozen, transfer to a freezer bag.  Cook from frozen state, no need to thaw.  To bake immediately, brush egg rolls with the beaten egg.  Bake in a preheated 400 degree oven 10 minutes for mini egg rolls and 15 for regular egg rolls.  Increase time to 15 and 20 minutes if egg rolls are frozen.  Serve with you choice of sauce and/or hot mustard.

You can find the details for joining in the fun of Secret Recipe Club here.

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