Blueberry White Chocolate Chip Oatmeal Cookies

I saw this recipe last month, made it, used gluten free flour, and the cookies came out tasting AMAZING, but didn’t look so great.  They spread waaay out and were super crumbly. Alas, I have yet to master the art of gluten free baking.

White Chocolate Chip Blueberry Oatmeal Cookies | A Nerd Cooks

The second time around, using all-purpose flour, however…  JACKPOT.

I’m fairly certain that blueberries and white chocolate were made for one another.

White Chocolate Chip Blueberry Oatmeal Cookies | A Nerd Cooks

This recipe comes from Broma Bakery, a blog with delicious-looking recipes and gorgeous photography.

You’ll need (makes 30 small-medium cookies):

  • 1 stick butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup plus 2 tbs all-purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup old-fashioned oats
  • 2/3 cups white chocolate chips
  • 1 cup fresh blueberries

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.  Set aside.

In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder.  Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy.  Add the egg and vanilla extract and beat for another minute or so.

Add the flour mixture and beat until just combined.  Next, add the oats and white chocolate chips, beating until things are just combined.

Using a spatula, gently fold the blueberries into the cookie dough.  Be very careful to not break them!

Use a small cookie scoop (mine is ~1 tbs) to scoop the dough onto the prepared cookie sheets.  Leave about 2 inches between each ball of dough.

Bake for 19 minutes, or until the cookies are golden brown.

Allow them to cool on the pan for about 5 minutes before removing them to a wire rack to finish cooling completely.

White Chocolate Chip Blueberry Oatmeal Cookies | A Nerd Cooks

White Chocolate Chip Blueberry Oatmeal Cookies | A Nerd Cooks

Slow Cooker Buffalo Chicken – Updated!

This is one of those recipes that I make again and again, never seeming to tire of it.Slow Cooker Buffalo Chicken | A Nerd Cooks

Sean loves it, too.  And for good reason: It’s spicy and delicious!Slow Cooker Buffalo Chicken | A Nerd Cooks

This is an A Nerd Cooks original recipe.  Since I’m updating this post, the original blog post can be found here.

You’ll need (serves 4-6):

  • 4 chicken breasts
  • salt and pepper
  • 12 oz. hot sauce (I use Frank’s Red Hot)
  • 1/4 cup yellow mustard
  • 1 packet Ranch seasoning
  • 2 tbs butter
  • shredded cheddar, Ranch dressing, taco shells/tortillas, baked potatoes (optional)

Place the chicken breasts in a 4 quart slow cooker.  Salt and pepper the chicken.

In a medium bowl, combine the hot sauce, mustard, and Ranch seasoning.  Pour it over the chicken.

Set the slow cooker to high, and cook for 4 hours.

After 4 hours, remove the chicken to a plate and shred it.  Add the butter to the crock pot and stir so that it melts into the sauce.  Add the chicken to the crock pot again and stir to coat with the sauce.

Serve immediately or let it hang out in the crock pot on low for another hour.

We like to eat ours taco-style.  But you do you.  Eat it however feels right.  It’s great on a baked potato, or on its own as well.  However you choose to eat it, let me recommend a little drizzle of Ranch dressing to temper the heat.

Slow Cooker Buffalo Chicken | A Nerd Cooks

Key Lime Pie

Want to hear something kind of crazy?
Key Lime Pie | A Nerd Cooks

This was my first key lime pie.  Baked or eaten.

I mean, I know that I’ve had some sorts of key lime-flavored desserts in the past, but this was my first legit key lime pie.

Key Lime Pie | A Nerd Cooks

I made it for a research assistant’s last day in the lab, and shared it with a group of coworkers and RAs at a small going away party last week.

Now, I can tell you that I thought that it tasted pretty amazing.   But the reviews I received from others were pretty fantastic, too.

Key Lime Pie | A Nerd Cooks

It’s sweet, but not too sweet, and tangy.  The crust is also phenomenal.

I found this recipe on the blog Honest and Tasty and couldn’t not make it.

You’ll need:

For the crust –

  • 11 whole graham crackers
  • 7 tbs butter, melted
  • 1/4 cup granulated sugar
  • big pinch of kosher salt

For the filling –

  • 3 egg yolks
  • 1.5 tbs key lime zest (reserve a bit for the topping)
  • 14 oz. sweetened condensed milk
  • 3/4 cup key lime juice (~1 lb key limes OR bottled key lime juice)

For the whipped cream –

  • 1 cup heavy whipping cream
  • 1.5 tbs granulated sugar

Preheat the oven to 350 degrees F.

In a blender/food processor/zip top bag, smash the graham crackers until they are fine crumbs.

In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.  Mix until everything is combined.

Turn the mixture out into a 9-inch pie pan and gently press it into an even layer, bringing the crust up the sides of the pie pan.  Bake for 10 minutes, or until golden brown.  Allow the crust to cool while you make the pie filling.

In the bowl of a stand mixer, using the whisk attachment, whip the egg yolks and lime zest together until thickened.  Add the sweetened condensed milk and whip for 3 more minutes, or until further thickened.  Add the lime juice and mix until just combined.

Pour the filling into the crust and spread it around with a spatula, smoothing the surface.  Bake for 15-20 minutes, or until the center is not completely jiggly.  There will be some movement, but it will look done.  Also, the filling may puff up a bit, but won’t change color.

Allow the pie to cool on a wire rack for about half an hour before covering it and letting it cool completely in the fridge for at least 2 hours.

Once the pie is cool, you’re ready to top it with some whipped cream and more lime zest!  In the bowl of a stand mixer, again using the whisk attachment, whip the cream and sugar together until stiff peaks form.

Slap some whipped cream on top and garnish with more zest.

Key Lime Pie | A Nerd Cooks

Key Lime Pie | A Nerd CooksKey Lime Pie | A Nerd Cooks

Dr. Pepper Bourbon Floats

You guys.  It has been HOT in Baltimore this week.  Like question-why-I-bothered-showering-this-morning-after-stepping-outside-of-the-house-because-I’m-drenched-in-sweat hot. It feels like death outside.

What better way to cool off than with some boozy ice cream floats?  While sitting inside in the AC, of course.

You’ve seen Dirty Coke Floats (featured on Buzzfeed a few months ago!) on this blog before.

Now, let’s talk Dr. Pepper Bourbon Floats.
Dr. Pepper Bourbon Floats | A Nerd Cooks

They’re sweet, delicious, refreshing, and oh-so-easy to make.  Just pour three ingredients in a glass and you’re good to go!

You’ll need (makes 1):

  • 1-2 scoops vanilla ice cream
  • 1.5 ounces bourbon
  • Dr. Pepper

In the bottom of a glass, drop the scoops of ice cream.  Add the bourbon.  Slowly pour the Dr. Pepper over the ice cream and bourbon.  Enjoy!

Dr. Pepper Bourbon Floats | A Nerd Cooks

Easy Roasted Shrimp

I’ve been making these easy roasted shrimp for my husband and myself since we moved in together 6 years ago.

They’re so simple, healthy, and yet delicious.  I’ve used them to top salads, pasta, rice dishes, and often just eat them on their own with a roasted vegetable or two.Easy Roasted Shrimp | A Nerd CooksYou’ll need:

  • 1 lb raw medium/large shrimp, peeled and deveined
  • 1 tbs olive oil
  • salt and pepper
  • juice of 1 lemon

Preheat the oven to 400 degrees F.  Line a baking sheet with foil and set aside.

In a large zip top bag, combine the raw shrimp, olive oil, salt, pepper, and lemon juice.  Toss it all around until the shrimp are well coated.

Lay the shrimp, in a single layer, on the lined baking sheet and bake for 10 minutes.  The shrimp will be opaque and firm to the touch.

Eat them as a main course on their own, as an appetizer (roasted shrimp cocktail, anyone?), or incorporate them into whatever dish you’d like.

Easy Roasted Shrimp | A Nerd Cooks

The Black Eyed Susan

When the lovely ladies over at 5 O’Clock Fashionistas asked me to take part in their Coaster 2 Coaster series, I was ecstatic!

Their blog is full of great posts about fashion, cocktails, and life.  If you haven’t been to their site yet, pop on over.  I’ll wait.

Since I’m living in Maryland (for another month or so, anyway!!), I was asked to create a cocktail that represents the state.

After some internal debate about whether to feature an Old Bay-heavy drink (what, people from other states don’t go nuts for the stuff??), I settled on a sweet, fruity, Black Eyed Susan.

The Black Eyed Susan | A Nerd CooksHead on over to 5 O’Clock Fashionistas to see the recipe and full post!

The Black Eyed Susan | A Nerd Cooks

Zucchini Banana Pecan Muffins

These muffins were inspired by an overabundance of produce and desire to make some slightly lighter baked goods.Zucchini Banana Pecan Muffins | A Nerd CooksDespite being on the lighter side, they do not disappoint in the flavor department.
Zucchini Banana Pecan Muffins | A Nerd Cooks

They’re slightly sweet, and also super moist.

Zucchini Banana Pecan Muffins | A Nerd Cooks

These muffins were inspired by the recipe on Mix and Stir.

You’ll need:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large, ripe banana
  • 3/4 cup granulated sugar
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated
  • 1/2 cup chopped pecans, plus a little more for topping the muffins

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.  Set aside.

In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.  Set aside.

In a large mixing bowl, mash the banana with a fork.  Add the sugar, applesauce, and vanilla extract, stirring with a spatula to combine.  Add the zucchini and mix to combine again.

Little by little, add the dry ingredients to the wet.  Mix until just combined.  Gently fold in the chopped nuts.

Fill the muffin cups about 3/4 of the way full with batter.  Sprinkle the top generously with chopped nuts.

Bake 20-25 minutes, or until a knife/toothpick, when inserted in the center comes out clean.  Allow the muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Zucchini Banana Pecan Muffins | A Nerd Cooks