Saturday, August 20, 2016

NEW Pecan Pie M & M Cookies

I saw a bag of Pecan Pie M & M's at the store..they sounded good, so I thought I'd throw them into one of my favorite cookie dough recipes.

I chose the recipe that has LOTS of melted butter, brown sugar and pecans!

The result was amazing...soft and chewy...and tastes much like a pecan pie. I have to worn you though, this recipe is VERY sweet. 

But we love sweet at our house;)

Pecan Pie M & M Cookies

2 C. plus 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks butter, melted and cooled
1 c. brown sugar
1/2 c. sugar
1 large egg plus 1 egg yolk
2 tsp.vanilla
1 c. Pecan Pie M & M's
3/4 c. chopped pecans

Mix the dry ingredients and set aside. Combine the melted butter with sugars. Stir in the eggs and vanilla. Add the dry ingredients and mix well. Stir in the M and M's and pecans. Bake on parchment lined cookie sheets at 350 for about 11 minutes, until edges are browned and middle is set. Do not over bake. Cool a bit before removing from baking sheets.

Tuesday, August 16, 2016

Chocolate Chip Cookie for One

I think this is by far my FAVE "cookie for one."

I like to bake the edges a bit crisp, but leave the center soft and chewy. I also eat it RIGHT away...when it's still a bit warm. Just in case you were wondering...I did share this one with Brent, but only because he was home when I made it:)

Chocolate Chip Cookie for One

2 Tbsp. butter, melted and cooled slightly
3 Tbsp. brown sugar
1 Tbsp. egg (whisked)
1/4 tsp. vanilla
1/8 tsp. salt
1/8 tsp. baking soda
1/3 c. flour
1/4 c. chocolate chips

Cream the butter and sugar, add the egg and vanilla, beating well. Stir in the salt,baking soda and flour. Stir in the chocolate chips. Form into a ball and place on parchment lined baking sheet. Flatten slightly. Bake at 350 for 12 to 14 minutes until edges are brown and center is soft.

Tuesday, August 9, 2016

Peach Crisp with Sweet Topping

Fresh peaches everywhere! I love summertime....

I bought a bunch to eat and.... of bake with. 

I have so many peach recipes we like, but I had to try this new one a friend recently shared with me.

 We had company coming for supper last weekend and I needed a quick dessert, this sounded like the perfect dish. I know you aren't supposed to try out new recipes when you have guests, but most people who know me.... know how I love to try new things;)

 Luckily this was a winner, and we all enjoyed it.

I loved the sweet buttery topping!

Peach Crisp with Sweet Topping

6-7 peaches, peeled and sliced
1/2 tsp. almond extract
1 c. flour
1 c. white sugar
1/4 c. brown sugar
1/2 to 3/4 tsp. cinnamon ( I used 3/4 tsp.)
1/4 tsp. salt
1 stick butter

Grease a 8" baking dish. Mix the sliced peaches with the almond extract and pour into the baking dish. Mix the dry ingredients together, and cut in the butter with a pastry cutter or fork until crumbly. Sprinkle on top of the peaches and bake at 375 for 45 minutes until peaches are tender and the topping is slightly browned.

Serve warm with ice cream!

Print Friendly and PDF

Friday, August 5, 2016

Almond Sugar Cookie for One

Almond sugar cookies are one of my favorites,so I tried adding almond extract to this sugar cookie for one recipe, and the results were delicious!

Soft in the center, with lots of sugar topping.

The slight almond flavor was perfect. Next time I'll try this with some sliced almonds on top....yum!

Almond Sugar Cookie for One

2 Tbsp. butter, softened
3 Tbsp. sugar
2 Tbsp. beaten egg
1/2 tsp. almond extract
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cream of tarter
6 Tbsp. flour
(extra sugar for sprinkling on top)

Cream the butter and sugar. Stir in the beaten egg and almond extract. Add the dry ingredients. Form into a ball and place on a parchment lined baking sheet. Flatten slightly and sprinkle with the extra sugar. Bake at 350 for 12 to 14 minutes until edges are golden brown and center is soft.

Monday, August 1, 2016

Minnesota Blueberry Buttermilk Pancakes

It's been blueberry picking time around here, and several of my friends have been out gathering them to make jams and desserts.

I took the easy way out and found some at our local Farmer's Market to make a batch of pancakes. I was hoping to freeze a few pancakes, but there weren't any left! Soft, light and airy, drizzled with maple syrup and plenty of butter, they were a real treat.

After looking at the photo's I took, I realized only one really showed the blueberries IN the pancake:

When I make them, I always pour the batter in the pan, then drop the blueberries on before flipping them. Only one side shows the blueberries I guess. Luckily I realized it and flipped them to take a photo!

Minnesota Blueberry Buttermilk Pancakes

2 c. flour
1/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp.salt
dash of vanilla (optional)
2 eggs
2 c. buttermilk
1/4 c. butter, melted
1 c. blueberries (I used fresh but can use frozen)

Whisk the dry ingredients together. In a separate bowl, beat the eggs, vanilla, and buttermilk. Add the melted butter and beat well. Stir in the dry ingredients, mixing only until batter is lumpy, do not over mix.

Print Friendly and PDF

Wednesday, July 27, 2016

Summertime Stove top Granola

Want to make some granola but don't wan to start your oven on a hot summer day?

This recipe is made right on the stove top,and tastes just as crunchy and delicious as the typical baked version I often use.(you can find that recipe here) I love it on top of my favorite yogurt...Greek coconut...makes an awesome breakfast!

Summertime Stove top Granola

2 c. quick cooking oats
2 Tbsp. brown sugar
2 Tbsp. honey
1 Tbsp. butter
1/4 c. chopped pecans
2 Tbsp. raisins
2 Tbsp. coconut 
2 Tbsp. dried cherries

Toast the oats in a fry pan on medium heat until lightly browned. In another pan, melt the butter, honey and brown sugar until bubbly. Stir in the oats, raisins, pecans, coconut, and dried cherries until all are coated. Cool and store in a air tight container.

Print Friendly and PDF

Saturday, July 23, 2016

Giant Snickerdoodle

 I'm into making giant cookies for just one( or two ) lately.

This time I made a giant snicker doodle and THIS time.... I even shared it!

With my mother in law..she loved it!

We broke off bits as we laughed and talked and pretty soon it was gone. The center was so soft, with slightly crisp edges. 

We loved the cinnamon and sugar topping....just a perfect treat with a glass of iced tea!

Giant Snickerdoodle

2 Tbsp. butter, softened
3 Tbsp. sugar
2 Tbsp. egg
1/2 tsp. vanilla
6 Tbsp. flour
1/4 tsp. baking soda
pinch of salt
1/4 tsp. cream of tarter
1/4 tsp. cinnamon

Mix the butter and sugar. Beat in egg and vanilla. Stir in the rest of the ingredients and shape into one large ball. Flatten slightly on a parchment lined cookie sheet. 

Sprinkle with:
1/4 tsp. cinnamon
1/2 tsp. sugar

Bake at 350 for about 15 minutes, center will be slightly soft.