I really wish I had had enough time this week to come up with something World AIDS Day-related… but alas, these cookies are all I have for you. Next year I’ll try to budget my time a little better. Anyway, I found the recipe for these ridonkulous Oreo Chocolate Chunk Cookies here, at Butter Baking. Looking at the recipe now makes me want to whip up another batch right now. If you haven’t yet, go check out her blog! She has some other cookies similar to these ones that look ah-ma-zing too!
2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 1/4 cups flour
2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
1/2 cup white chocolate chips
15 Oreos, roughly chopped into ~6 pieces each
Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper. Beat the butter and sugars together using your stand mixer (or handheld electric mixer) until combined. Add the eggs and vanilla and mix until incorporated.
Mix in the flour, salt, and baking soda on low speed until combined. Add the chocolate chips and the Oreo pieces and mix until just combined. Try to resist eating all of the dough right now. Seriously, it is so so good! Try it!
This Slow Cooker Kielbasa, Pork, and Sauerkraut is a delicious way to ring in the New Year. Better yet, it requires little effort to make. Just set it and forget it!
I am not entirely sure of this recipe’s origins. I got it from my mom, who makes it every New Year’s Day. I do the same now, but also make it at other times of the year.
This recipe makes a lot of food, and so would be great when you need to feed a crowd. It freezes well, too! So don’t feel obligated to only eat it when you have an army to feed.
- 1 onion, chopped
- 1/3 cup brown sugar
- 28 oz sauerkraut, drained
- 1 tbs caraway seeds
- 14 oz cream of celery soup
- 2 lbs kielbasa, cut into 3-inch pieces
- 3-4 lbs pork shoulder roast, cut into large pieces
- 1 cup colby jack cheese, shredded
Combine the onion, brown sugar, sauerkraut, caraway seeds, and cream of celery soup in a large slow cooker.
Add the kielbasa and pork to the slow cooker, nestling it into the sauerkraut mixture.
Cover and cook on low for 6 hours.
Right before serving, add the colby jack cheese and stir to combine.
Looking for more recipes to make in the slow cooker? How about this Stuffed Pepper Soup or Three Ingredient Taco Chicken? If you need breakfast, these Slow Cooker Steel Cut Oats are great and very versatile.
I was informed by my husband the other night that he is “pumpkin-ed out”. o_0 … He revealed this to me when I asked what kind of doughnuts he’d like me to bake this weekend (YES! I recently bought a doughnut pan and am just dying to use it!). Perhaps he would like… pumpkin doughnuts? Negatory. He is (I’ll say it again) “pumpkin-ed out”. “Everything you’ve baked lately has been pumpkin!”, he says. While this may be true… my obsessive use of pumpkin in dishes both savory and sweet has just begun. He’ll have to learn to deal with it.
So what do I do immediately after he tells me this? Decide that 1) I am going to bake those pumpkin doughnuts this weekend; and 2) that this recipe for Pumpkin Waffles should be my next post.
I used to make some combination of waffles, sausage, and eggs for breakfast every Saturday and Sunday for Sean and myself. Somewhere during my first year of grad school I became lazy (read: exhausted) and stopped doing this. Sure, Sean is perfectly capable of making some breakfast–in fact, he makes some mean eggs and bacon–but I feel a little guilty about letting this tradition/ritual slide. So now I’m trying to bring it whenever I can. This past Sunday seemed like the perfect time, since we didn’t have any plans that involved leaving the apartment. I figured rather than reaching for the boxed waffle mix, which will do in a pinch, that I’d try a recipe that was a little more labor intensive and interesting.
Thanks to Better Homes and Gardens for this recipe.
2 cups whole wheat flour
2 tbs brown sugar
1 tbs baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 3/4 cups milk
1 cup pumpkin puree (NOT pumpkin pie filling)
2 eggs, separated
3 tbs butter, melted
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Set this bowl aside.
In a medium bowl, combine the milk, pumpkin, egg yolks, and melted butter. Add the pumpkin mixture to the flour mixture all at once, and stir to combine. The batter should be pretty lumpy.
In a small bowl, using an electric mixer on highs peed, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pumpkin mixture. There should be a few streaks of egg white visible still.
Heat your waffle maker, pour in some batter (amount will depend on size of your waffle maker), close the lid and bake according to manufacturer’s directions.
|Calphalon waffle maker ftw: Another awesome wedding gift =D|
You can serve them immediately or keep them warm in a 250 degree F oven for a short while.
We served ours with a little butter and syrup.
|Sean was kind and patient enough to let me photograph his waffle before digging in. Thanks, honey!|
The verdict: These waffles were good. But just good. There wasn’t anything wrong with them… I just kind of felt they were a little lacking in pumpkin flavor.
Lack of pumpkininess (totally made that up) aside, these waffles were good! They end up being a nice warm color, and are tender, and taste good. They’re much better than anything that comes out of a box. They definitely require more effort than the “just add water” boxed mixes, but are much tastier. Give them a shot if you have some extra time on the weekend.
This Slow Cooker Turkey Chili is a great recipe for either a lazy or busy day. Just throw the ingredients in your slow cooker and forget about it until it’s time to eat.
This post was updated on September 15, 2018
- 1 lb ground turkey
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 2 garlic cloves, minced
- 1 tbs chili powder
- 1 tsp sugar
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 15 oz can of kidney beans, drained
- 14.5 oz can of diced tomatoes
- 6 oz tomato paste
- sour cream
- shredded cheese
- chives or green onions, minced
- avocado, diced
- tortilla chips, crumbled
In a large skillet, cook the turkey until browned, crumbling it as you cook.
Add the chopped onion, bell pepper, garlic, and spices. Stir to combine, and cook for 5-7 minutes more, or until the onions begin to soften.
Place the turkey mixture in the bottom of a 4 qt. slow cooker. Add the beans, tomatoes, and tomato paste. Stir to combine
Put the lid on the slow cooker, and cook for 4-5 hours on low.
Ladle the chili into bowls and top with whatever garnishes you desire.
So I know I declared Autumn officially here like a week ago… but today it really is official! Happy first day of Autumn, everyone!
Also, hoo-freaking-ray for the weekend being here! Sean and I are heading back to PA this evening to stay with our friends, Adrienne and Matt. They’re our best friends, so it goes without saying that we always have a blast when with them. I love visiting them/having them come visit us, but after everything that’s been going on lately, I could really use a weekend to just chill out and have fun.
To top it off, it’s Matt’s birthday today! I know you don’t read my blog, but happy birthday, Matt! In honor of his birthday, I did a little baking. When we get there this evening he’ll be presented with a cookie brownie:
and some Pumpkin Spiced Oatmeal Pecan Cookies.
Whew! Now that’s a mouthful! I found the recipe for these little beauties over at the blog SkinnyTaste.
1 cup all purpose flour
2 cups quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice*
2 tbs unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, unpacked
1 large egg
6 tbs canned pumpkin puree (NOT pumpkin pie filling)
2 tsp vanilla extract
3/4 cup pecans, chopped
*if you don’t have pumpkin pie spice, check out this home made recipe here at Smells-Like-Home.
Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper (or a Silpat, if you have one).
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. In a separate bowl, with a mixer, cream together the butter and sugars on medium speed.
Add the egg, followd by the pumpkin and vanilla extract. Stir in the flour and oat mixture until just combined. Stir in the pecans.
Drop 1 tbs of dough at a time onto the prepared cookie sheets. Bake for 10-12 minutes, or until the cookies become lightly browned at the edges. Cool on the cookie sheet for 3-4 minutes, then remove to a wire rack to complete cooling.
This recipe should make ~32 1 tbs-sized cookies.
When first looking at the dough in my mixing bowl, I thought “now there is no way I’m getting 32 cookies out of this…”. Sure enough, I got 31!
These cookies are nice and chewy, and not too sweet. They’re a nice healthy-ish alternative to the other pumpkin cookies that I baked recently (although those aren’t terrible for you, either!).
Adapted ever-so-slightly from The Curvy Carrot.
A post like this is long overdue. We had one hell of a summer, and I comfort ate the whole way through. Between taking my written comps, waiting like 2 months to get the results (seriously frustrating), our wedding, finishing my NRSA, and Maeby’s surgery and associated health issues, I have been eating my feelings a lot. No harm, no foul, right? Yeah, except I only have one pair of jeans that I can comfortably sit down in while zipped up. That’s pretty embarassing, and a definite wake up call. I’d rather make the effort to eat better and lose a bit of weight than go out and buy new clothes. I’m too poor to buy new clothes (grad student with a sick puppy, remember?).
That’s where this recipe comes in. It’s one of my all time favorite salads. I have a serious thing for Greek-style salads. Actually, I have a thing for anything with Kalamata olives and feta cheese. It has sweet , crunchy, and tangy elements, and is super healthy.
1 medium cucumber, peeled, halved lengthwise and cut into medium dice (~1 1/4 cups)
1 pint grape or cherry tomatoes, halved or quartered depending upon size (~1 1/2 cups)
3 tbs extra virgin olive oil
3 tbs red wine vinegar
1 medium garlic clove, minced
1 can chick peas (14 oz.)
1/2 cup kalamata olives, pitted and chopped (Even if the jar says they’re pitted, don’t believe them. I found 4 pits in the half of a jar that I used. Tsk tsk…)
1/2 small red onion, minced (~1/4 cup)
1/2 cup fresh parsley, chopped
~3 cups of your favorite lettuce (baby spinach and arugula is very tasty!)
4 oz. feta cheese, crumbled (~1 cup)
Combine the tomatoes, cucumber, and 1 tsp of salt in a colander/strainer and set over a bowl. Let it stand for 15 minutes or so. Make sure not to skip this step. I did because I was in a hurry the morning I made the salad. The flavor wasn’t affected, but everything got quite soggy.
Whisk the olive oil, red wine vinegar, and garlic together in a large bowl. Add the drained cucumber, tomatoes, chickpeas, olives, onion, and parsley. Toss it all up and let it sit for a few minutes.
Add the lettuce and feta. Toss to combine. Season with a little salt and pepper and serve!
It’s supposed to serve 4-6, but I usually manage to eat it in about 3 servings. It’s that good! If you’re looking for a little something on the lighter side, but that won’t leave your stomach rumbling a couple of hours later, this could be for you. It would probably be good with some grilled chicken or shrimp, or even some tuna, too. Enjoy!!
As promised, I have another pumpkin recipe for you! This one came about as a result of my desire to use up the rest of a can of pumpkin left over after making my Pumpkin Chocolate Chip Cookies a few days ago.
I love risotto, and figured that might be a good way to use up some pumpkin. Since learning to make risotto is really more about learning a method, rather than any individual recipe, this particular recipe came about as a result of my prior experiences with risotto, and a little luck of course! Because of this, I don’t really have any recipe to link back to for this one.
I know that making risotto can seem pretty daunting. Fear not. It’s not really all that difficult… just sort of labor intensive.
2 tbs olive oil
2 tbs butter
1 1/2 cups arborio rice
5 cups chicken or vegetable broth (ideally you’d use 1 cup dry white wine and 4 cups broth, but I didn’t have any wine)
1 29 oz. can, minus 1 cup pumpkin puree (NOT pumpkin pie filling; try Libby’s)
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1 medium white onion, chopped (or 2-3 shallots, chopped)
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
salt and pepper to taste
Heat your broth (or combination of broth and wine) in a pot over medium heat.
In another (large) pot, heat olive oil and butter over medium heat until butter is melted. Add onion and garlic to the pot, stirring occasionally until onions are translucent. Add the cumin and nutmeg to the pot, stir to distribute throughout the onions, garlic, butter, and oil.
Add the arborio rice to the pot. Stir the rice around until every grain is coated in the butter and oil. Stir frequently, and allow the rice to toast a bit, just until it begins to smell nutty.
Next comes the labor intensive portion of the recipe. Add a couple of ladles of broth to the rice. Begin stirring, almost constantly. You probably shouldn’t walk away from your stove after this point. It’s pretty easy for everything to burn on the bottom if you don’t stir it often enough. Once the rice has absorbed the liquid, add in another couple of ladles of broth. Resume stirring. Continue to add more liquid and stir until all of the liquid has been absorbed into the rice. It should be nice and creamy.
At this point you can add your cheese and pumpkin puree to the rice. Stir it all around until everything is well-combined. Make sure to taste it, then add some salt and pepper as you see fit.
This was probably the best risotto I’ve ever made. It was perfectly creamy. It had a nice cheesiness to it, but you could definitely still taste the pumpkin. Feel free to add more or less pumpkin, depending upon your level of infatuation with the stuff. Next time around I may try adding 1/2 tsp or so of chili powder, too. Some more smokiness and some heat might be nice.
If you need to use up some pumpkin, or if you just happen to love the stuff, I’d really recommend you give this a shot!
These Pumpkin Chocolate Chip Cookies are soft, cakey, and bursting with chocolate chips. They come together pretty quickly, too!
These are some of my favorite cookies. I usually make at least several batches during the course of the Fall and Winter. Aaaaaand one or two during the other times of the year. Let’s be honest.
If you’ve spent any amount of time poking around on A Nerd Cooks, you’ll be well aware that my love of pumpkin does not recognize the change of the seasons.
Pumpkin and chocolate are meant for one another. Don’t let anyone else tell you any different. Need more proof? Do yourself a favor and check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Oatmeal Cookies, and Pumpkin Chocolate Chip Muffins!
This post was updated on 12/4/2018
This recipe originally comes from the blog My Baking Addiction.
- 1 cup pumpin puree
- 1 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 1 tbs vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 2 cups semi-sweet chocolate chips, plus more for decorating the cookies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, combine the pumpkin, sugar, oil, egg, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Little by little, add the dry ingredients to the wet. Mix until the flour has just disappeared.
Add the chocolate chips and stir to distribute them evenly throughout the dough.
Using a cookie scoop, drop cookie dough by the tablespoonful onto the prepared cookie sheets. Bake for 10-12 minutes, or until the cookies are lightly browned and firm.
Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
The weather in Bmore is finally starting to cool down and feel more like Fall. Walking home after school, I even felt a little chilly as the damp breeze blew! I am definitely not complaining about this. Autumn weather is most definitely a welcome change from the boiling hot, surprisingly humid summers that we have here. I’m really starting to look forward to doing some more baking, and cooking with seasonal Autumn ingredients. After a trip to the grocery store tomorrow morning I should be able to do just that =). Anyway, on to the latest post!
Recipe originally found at A Sweet Pea Chef. And just like Lacey said, this teriyaki sauce is a-freaking-making. I’ll definitely be making the sauce all the time from now on! It’s waaaay better than any store bought teriyaki sauce. Trust me. Or make it yourself if you don’t believe me!
1/3 cup soy sauce
2 tbs honey
1 tbs brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, minced (I didn’t have any ginger on hand, so I omitted it)
1 tsp apple cider vinegar
1/3 cup water
1 tbs cornstarch
1 tsp olive oil
Boneless skinless chicken breasts (Original recipe calls for 4, but I only used 2)
Optional garnish(es): sliced scallions or sesame seeds
Preheat your oven to 425 degrees Fahrenheit.
To make the sauce, combine the soy sauce, honey, brown sugar, garlic, ginger (if you have any, unlike me), and vinegar over medium heat in a small saucepan. Stir frequently.
Dissolve the cornstarch in water in a small bowl and add to the saucepan. Cook for 6-8 minutes until thickened, stirring frequently.
To make the chicken, heat the olive oil in a large, oven safe skillet or pan over high heat. Season the chicken breasts with salt and pepper.
Place the chicken in the heated skillet and cook on one side until golden-brown (~5-6 minutes). Flip the chicken over, pour the teriyaki sauce over and in between the chicken and slide the skillet into the oven.
Bake the chicken for 15-20 minutes, or until the chicken is cooked through.
Drizzle the chicken with the teriyaki sauce left in the skillet. Serve with steamed rice (I went with brown rice) and garnish with scallions and/or sesame seeds if you’d like.
I am so disappointed. Initially I intended to make these cupcakes “Pittsburgh Style” for the football party we had over the weekend. Pittsburgh Style isn’t anything fancy; I just thought it would be cute to dye the frosting gold (or yellow, for the non-Yinzers out there), and use only black, gold, and white sprinkles. But neither Walmart (a.k.a. the 7th circle of Hell) nor Safeway had a very good selection of sprinkles. Oh well. They’re still super cute! Next time I make them, I’ll put in a little extra effort and head to Michael’s and hope that they have a better assortment, and larger tubs of sprinkles.
The cupcake recipe originally comes from Simply Scratch, and the frosting can be found at Best Cupcake Recipes.
Cupcakes (makes 24)
4 whole egg whites
1 cup whole milk
2 tsp vanilla extract
3 cups cake flour, sifted
1 1/2 cups granulated sugar, sifted
1 tbs plus 1 tsp baking powder
1/4 tsp Kosher salt
1 1/2 sticks unsalted butter, softened
1/2 cup sprinkles plus more for garnish
Vanilla Buttercream Frosting (enough for ~24 cupcakes)
2 sticks unsalted butter, at room temperature
6-8 cups powdered sugar (I only needed 7 cups)
1/2 cup milk
1.5 tsp vanilla extract
Food coloring, yellow
To make the cupcakes, begin by preheating your oven to 350 degrees Fahrenheit. Line your cupcake pan with paper liners.
Combine the egg whites, vanilla, and whole milk in a bowl. Whisk together and set aside.
In a large mixing bowl (preferably the bowl on your stand mixer), sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the egg and milk mixture. Scrape the sides and bottom of the mixing bowl and then slowly add the remaining mixture. Stop mixing once everything is combined.
Fold in the sprinkles and fill the paper liners halfway. Bake for 17-20 minutes, but keep an eye on them so as not to over bake.
To begin making the frosting, you’ll either need to wash the bowl and paddle attachment on your stand mixer, or break out your electric hand mixer and another bowl.
In either the stand mixer or with your electric hand mixer (or by hand!), mix the butter until smooth and creamy.
Add 4 cups of powdered sugar, the milk, and vanilla on low speed until combined.
Add 2 more cups of powdered sugar and on low speed mix until light and fluffy. If necessary, add the remaining 2 cups of powdered sugar.
Now that you’ve made your cupcakes and buttercream frosting, you can decorate your cupcakes! It would be perfectly fine (and certainly delicious) to leave your buttercream as is, but I’m opting to jazz mine up a bit. I took mine and added some yellow food coloring until achieving this rich gold color.
Now it’s time to frost these bad boys! I’d advise acting fairly quickly, since the buttercream can stiffen up on you in no time. Frost ’em and add some more sprinkles and you’re done!
Please check out Best Cupcake Recipes for tips on how to care for your buttercream, and for different variations.
*Post-baking notes: This frosting is SUPER sweet. I know, I know… what did I expect? It has like 7 cups of powdered sugar in it. Just wanted to warn ya ;).