Chocolate Chip Oatmeal Pan Cookies

When I'm pregnant, I seem to gravitate towards the comfort foods from my childhood. Of course, I've also been craving sweets like nobody's business. Last week, I was feeling like Chocolate Chip Oatmeal Pan Cookies.  Would they more accurately be called a brownie or blondie? I don't know, but they are delicious.
The kids are always up for baking with me. Jellybean would help me every step of the way if I'd let her. Unfortunately, I have my limits when it comes to their "help." So, it ended shortly after mixing up the dry ingredients. Then I suited them up in their snow gear and sent them outside while I finished the baking.

It turned out to be a good compromise, plus they got freshly baked cookies when they came in from playing in the snow.

Chocolate Chip Oatmeal Pan Cookies

Ingredients:

2 cups unsifted All-Purpose Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 cup Butter, softened

3/4 cup Sugar

3/4 cup Brown Sugar, firmly packed

2 Eggs

1 Tbs. Water

1 1/2 cup Quick Oats

1 cup Semi-Sweet Chocolate Chips

1 tsp. Vanilla

Method:

Pre-heat oven to 375 degrees F.

Combine flour, baking powder, baking soda and salt. Cream butter, brown sugar, sugar, eggs and water. Add flour mixture. Stir in oats, chocolate chips and vanilla. Mixture will be a bit on the dry side. Spread in a greased 13x9 pan. Bake at 375 for 20-25 minutes. Cool and cut into 2" squares.

I didn't think that we could eat an entire pan, so I halved the recipe. Did you know that there are 12 Tablespoons in a 3/4 Cup? There are. :)  

Have a Happy Day!

~MJ

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Lemon Pound Cake

We are in full "holidrama" mode over here. This may be the first year that I wondered why I bother with half of the things that I've found so important previous years (i.e. Christmas cards, neighbor gifts..etc.) I look at the list of things that still need to be done and I have to remind myself to take it a day at a time.  I've already resigned myself to the fact that the gifts I was supposed to ship to my friends in time for Christmas, will just not make it before Christmas. (sorry friends) Also, I haven't wrapped a single gift and am starting to regret the number of gifts purchased just because I don't want to wrap them.

Today, I felt like I was making some headway on my to-do list, however. I managed to actually mail those totally unnecessary Christmas cards and I did some totally unnecessary baking for our neighbors. Growing up, the traditional baked good for the neighbors was lemon pound cake. I thought I'd revive the tradition for our new neighborhood. Really, I'm just trying to make my mother proud.

Once the pound cakes were cool, I wrapped them up and brought Jellybean along to deliver them. My across the street neighbor never fails to look suspicious when I come over to deliver a small gift. Today, he looked at me in silence for a moment and then asked, "Oh, from across the street?" Uh, yeah, we've been here for more than a year, I was really hoping you'd recognize me by now...

Lemon Pound Cake:

Makes 2 standard loaves or 5 mini loaves (5.5x3x2)

Ingredients:
2 sticks butter (softened)
2 1/2 cups sugar
6 eggs
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 tsp. lemon extract

Method:
Pre-heat oven to 350 degrees F. Cream together butter and sugar. In a separate bowl, mix flour, baking soda and salt. Alternate adding eggs (2 at a time) and flour mixture to creamed butter. Mix in sour cream, vanilla and lemon extract.

Line loaf pans with parchment and grease well. Fill each loaf pan half full.

Bake standard loaves at 350 degrees F for 1 hour.

Bake mini loaf pans at 350 degrees F for 40-45 minutes.

Loaves are done when a toothpick comes out clean and the tops have a nice light golden color.

These cakes smell delicious right out of the oven, but will develop more flavor as they cool.

Enjoy!

Have a Happy Day!

~MJ

All-American Apple Pie & Crust Recipe

I hope your Thanksgiving celebrations were a success. My family enjoyed the day very much. Black Friday is a little too much for me, so I'll be staying firmly at home today.

As promised, I wanted to share my family's apple pie recipe. It's a personal triumph for me that I tackled this recipe. It is one of those recipes that is strongly associated with my family's Thanksgivings and I was so pleased that it turned out just as it should. We brought my pie to D's family for the celebration yesterday, but fortunately, they aren't as in to fruit pies (and some are wary of "foreign kitchens") So, I was able to get my wish of having apple pie for breakfast today. Hooray!

In my opinion, this is a perfect apple pie.  Others I have tried fail in two areas. First, the crust is a problem. Most crusts are too dense or leave a weird film on the roof of your mouth. Second, the apples. Many recipes don't demand a tart baking apple. The end result is just too sweet and often mushy. What could be worse than a pie that is too sweet, mushy and leaves a film on the roof of your mouth? I guess a lot of people like that...
This recipe fixes all of those issues. The end result is a pie that is totally balanced between sweet and tart, apples that have a good bite to them and a crust that is tender and flaky. I hope you'll enjoy it as much as my family.

All-American Apple Pie

6-7 tart baking apples (6 cups) We use Granny Smith exclusively.
1 cup sugar (slightly rounded)
3 Tablespoons all-purpose flour
3/4 teaspoon cinnamon
Dash Nutmeg
Dash Salt

**1 Recipe Pie Crust (double-crust)
2 Tablespoons butter

Pare apples & slice thin (about 1/4 inch). Combine sugar, flour, spices, & salt; mix with apples.
Line 9 -inch pie plate with pastry; fill with apple mixture & dot with butter. Try to arrange the apples so that as they bake down, there won't be any holes created. Adjust top crust. Use a small amount of water to help seal bottom crust to top crust. Flute the edge and sprinkle with sugar, "for sparkle." With a sharp knife, slice several venting holes in the top of crust. Gently fold a strip of foil or pie tape around rim of crust, covering fluted edge. (This keeps juices in pie, guards against boil-over in oven and protects edge from over-browning.) Adjust oven rack to lower middle. Bake in hot oven, 425 degrees for 55-60 minutes or until top (and bottom) is brown* and apples are done. Place a sheet of foil on a lower rack if possible to catch any boil-over about 30 mins into baking.

*Browning the bottom of the crust can be tricky and depend on your oven. Slight adjustment in temperature, and location of pie may be necessary. The above settings worked for my gas oven, but a temperature of 400 degrees may be sufficient for an electric (exposed element) oven.

**Here's our favorite crust recipe. This is possibly the best crust there is. It is light, flaky yet tender and complements most pies very well.
Best Pie Crust Recipe
(yields 4 crusts)

3 cups flour
1 1/2 teaspoons salt
1 1/2 cups cold Crisco
   --Cut in crisco until pea sized
1/2-3/4 cups water (cold)
   --Sprinkle water into flour and fluff with fork until dough comes together into a damp ball (not wet). Press into a ball. Flour hands and divide into 4 small balls.

Roll out on a floured board to 1/8" thickness. Make sure to flour pin and board after each pass. Try not to over-work dough. Use crusts immediately or freeze with parchment in between crusts.

For ice-box pies bake at 400 degrees for 8-10 mins. Cool then fill.
For above apple pie, bake after filled.

If frozen: thaw well on counter before baking. (1 to 2 hours)

Enjoy and Have a Happy Day!

~MJ

Sweet Halloween Treat: Ghosts in the Graveyard

Wow, two recipe posts in two days! My sister-in-law made the cutest Halloween treat for our Sunday family get-together, so I had to share.  We were celebrating my nephew's birthday and it was so fun to have a sweet treat.  She got the idea courtesy of Kraft and mustered her creativity. I do believe that the substitution of Milano cookies was pure genius.  Didn't she do a great job?

Buddy checking it out.

My mother took one look at the dessert and called me over to take photos for the blog. (Thanks, Mom!) It is such a fun idea for a seasonal dessert.  Plus, it's easy and delicious.
I'm pretty sure my nephew was happy about it, too:

He was hamming it up during the birthday song.

Here's the link to the Kraft Ghosts in the Graveyard recipe.

Have a Happy Day!

~MJ

Stepping Out For Fro Yo

I remember my parents taking myself and my siblings to a frozen yogurt place called Yozen Frogurt.  I thought the name was terribly clever at the time.  Frozen yogurt seemed like a really special treat.  My favorite flavor then and now? Chocolate with gummy bears.

Am I crazy or is frozen yogurt majorly back in? I've seen frozen yogurt places popping up everywhere.  Because I love, love it, I made it a habit to treat my kids every once in a while.  When I discovered Red Mango, I started treating myself and my kids a little more often.  It's all natural, so I can justify eating it for lunch. It's delicious. I think I've become an addict.

I don't get chocolate with gummy bears, but I do get the mixed berry parfait.  My little ones like the original flavor with berries and mochi.  We have a good time of it as you can see.

I suggest stepping out and treating yourself (and your little ones) to your favorite fro yo.

Have A Happy Day!

~MJ


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