Sunday, August 30, 2020

Zucchini Chocolate Chip Cookies

I got a really large zucchini from someone at work. I not only made zucchini bread, but I also made these tasty breakfast cookies.  I found multiple recipes on Pinterest. Now that I am making this blog post I am trying to figure out which recipe I used. It is either this one, but it is more likely this one,

I was having these cookies instead of my peanut butter oatmeal balls. the cookies were light and cakey, which is usually the case when you add a vegetable like zucchini. The chocolate chip came through, but nothing else did.  The recipe I think I used was suppose to have some maple syrup and I don't have any. (unless you count the pancake syrup that is not real maple syrup).

If you want to make a tasty chocolate chip cookie that has a little less sugar and a few more good-for-you ingredients then make these....

...or these.


Sunday, August 23, 2020

Peach Coffee Cake 2.0

 The first time I did was back in 2013 (link here) I thought it was time to do this again.

The first change this time around is the peaches. I used fresh  3 large peaches thickened with a 1/4 cup of water, 1/4 of sugar, and a 2 T of cornstarch.  

At the suggestion of my husband, I added a glaze. Definitely not necessary

I think I had this problem the first time around, the cake fell apart after trying to take a piece out. This maybe because it was still hot out of the oven, or it could be making the peaches into a pie filling consistency made it too moist. It could just be that it needed a little longer to cook

It did eventually set up more once it cooled.

After looking over the original post, I forgot to mention one important thing. I forgot to mention how yummy it was. The cake was very moist (maybe too much). The cinnamon and nutmeg complimented the peaches. If there is a 3.0 version of this coffee cake, I might try this out with a different fruit. I bet apples would be nice.

3 large peaches peeled and sliced - about 2 cups
1/4 cup sugar
1/4 cup water

2 T corn starch
1 1/4 cup flour
3/4 cup brown sugar
1/4 t salt
1/3 cup butter
1 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/4 t nutmeg
2/3 cup buttermilk
1 beaten egg
1/4 cup chopped nuts

In a saucepan combine peaches sugar and water, bring to a boil. Add the cornstarch and cook until it is thick. Set aside. *Note: this is what I did this time around. The first time around I had canned peaches and just laid the fruit (drained) on top of the batter.

Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.


Monday, August 10, 2020

Sweet Peach Ice Tea


My son had bought a large container of peaches at Trader Joe's. Other that just eating then, I made sweet ice tea. So I went to the web to find a recipe and I found one on Pinterest. The recipe calls for a 15 ounce can of peaches. I just brought out my scale and weighed out about 15 ounces. This was about 4 peaches. It is simple to make. 5 tea bags seeping in 1 quarts of hot water. a simple syrup of a cup of sugar and a cup of water (boil until the sugar dissolves). I pealed my peaches and removed the pits, ran it though my Ninja blender along with my other ingredients. It did turn out a little thick. After going back and reading the recipe again, I was suppose to add another quart of water. Oops.

Still tasty even though it was think like a slushy.

The recipe comes from Belle in the Kitchen and you can find the recipe here.

FYI, this is not my first peach post I did a Wordless Wednesday post 9 years ago. I did not post a recipe, but there are pictures.

Sunday, August 09, 2020

Kale Rice Soup

Usually it is my husband or I contribute to the recipes on this blog. For the first time my son is contributing a recipe. Well, he said he wanted to make a soup he had done when he worked as a cook at a retirement community. I told him I was going to post a recipe.
I have to say that the soup turned out tasty.

This soup has:
1 pound of Jimmy Dean sausage
3 leaves of kale
2 diced carrots
1 diced onion
2 stocks of celery
3 cloves of garlic
8 cups chicken stock
2-4 tablespoon of bacon bits (optional)
1 1/2 teaspoon salt
1/2 teaspoon pepper
1  cup rice

Cook up the sausage in about 2T butter, Add the carrots, onion, celery, bacon bits, salt, pepper and garlic. Add the chicken stock, and rice. Bring it to a boil and bring it down to a simmer. When the rice is almost done, add the kale.  Soup is done when the kale is bright green and wilted.

Just a note, we did thicken it with a slurry of cornstarch and water. This is not necessary.

This soup is very versatile. If you just start with the carrots, onion, celery, garlic and stock.  You could add other proteins, vegetables, and maybe use noodles instead of rice.

I am hoping to have soup posts on a regular basis.



Sunday, August 02, 2020

Double Dark Chocolate Chip Cookies

Yum Yum and Yuuuuummmmmm!  I had come across this recipe watching this You Tube video,  This might be the best recipe for double chocolate cookies I have come across.

1 cup brown sugar
1/2 cup soft butter
1 egg
2 teaspoon vanilla
2 teaspoon honey (optional)
1/2 cup cocoa
1/4 teaspoon salt
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

A note on the brown sugar. In the video the brown sugar is made from scratch. You add 3 tablespoons of molasses to white sugar.

Preheat oven to 350 degrees (F). Cream sugar and butter. Add egg, vanilla, and honey. Combine remaining ingredients. I used a small ice cream scoop to make these cookies. Bake 8-10 minutes for until done. I believe in the video a way to tell that they are done is that it is going to crack on top.

You might also want to double this recipe if there are more people to enjoy these cookies.

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