Bake-a-thon 2011: Oatmeal Cranberry White Chocolate Cookies

I love cranberries.  I love chocolate.  So what could be better than pairing the two together?  It also helped that I had plenty of oatmeal that needed using, and a bag of Craisins to throw in (all in line with my goal of using ingredients I already have).

I hade very high hopes for this recipe. I mean I got it straight from Ocean Spray (and who knows more about Cranberries?).  Sadly, they did not turn out as I had expected.

The flavour of the cookie itself is very dry and bland (not enough sugar for my taste).  The cookie dough did not flatten out at all, so the cookies themselves are fairly dry hard balls of dough.  The cranberries and white chocolate help with the flavour, but not enough to make up for the lackluster dough.

Personally, I like the concept and am willing to give it another try, but probably using an oatmeal cookie recipe I know and love, and just adding the white chocolate and Craisins.

Well, despite the failure, here is the recipe.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES 

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.


Since I was less than impressed with the cookie dough from Ocean Spray's recipe, I would definitely use another one.  The cookies need to be a little softer, and sweeter (plus a splash of vanilla or almond flavouring couldn't hurt).  Here is the alternative oatmeal cookie recipe that I would use, but using any normal oatmeal cookie recipe you like is perfectly fine.

Soft Oatmeal Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.


Here are some other tips:

1. You can also consider adding in some chopped walnuts or almonds.  Besides an additional flavour, the nuts will add a little crunch.
2. Craisins come in many flavours.  I personally used the Cherry flavoured Craisins, but you can also get Plain, Orange, Pomegranate, and Blueberry.
3. If you aren't in to white chocolate, milk or semi-sweet chocolate are reasonable alternatives.  This will change the overall flavour of the cookie, but both are quite compatible with the cranberries.

Bake-a-thon 2011: Eggnog Bundt Cake

In keeping with my desire to try and find recipes that use ingredients I already have, and need to make use of, I chose this Eggnog Bundt Cake recipe from The Sisters Cafe.  It is the end of the eggnog season here, and I had some left that just needed to go, and who could resist eggnog and cake together?

It was surprisingly easy and quick to make.  I have to say though, I was highly underwhelmed by the eggnog flavour.  In reality it just tasted like a yellow cake, with perhaps just a hint (a very very mild hint) of rum.  That is not to say that it wasn't good, it was tasty, just not in the eggnoggy way I was hoping.  The kids loved it, and came back for seconds.

It was great with the caramel sauce, and I added a little whipped cream to "jazz" it up.  All in all an enjoyable dessert, but simply a disappointment in the eggnog department.

Eggnog Bundt Cake
from The Sisters Cafe

Eggnog Bundt Cake

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract*
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased** bundt pan. Bake at 350 degrees (F) for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

* I used imitation rum, as this was the only option available at our local commissary.

** I know not everyone enjoys this, but I highly recommend that you grease (usually with shortening or butter) and flour your bundt pan.  I think this makes it much easier to get out  of the pan in one piece and gives you a much better presentation.

Bake-a-thon 2011: Double Chocolate Banana Bread

My first recipe this year was Double Chocolate Banana Bread.  I figured the easy way to start was with something that only require ingredients that I already had on hand (and some, like the bananas, that needed to be used).  I mean, I love banana bread and I love chocolate, so what could be better?

I found a great recipe for Double Chocolate Banana Bread at an awesome recipe site called The Sisters Cafe.

I made some modifications (hey, what fun is it if you can't put your own touch on it), and the bread turned out DELICIOUS!  My kids are enjoying it for the dessert in their packed school lunches, and I get to have some at home while I relax!

Double Chocolate Banana Bread
From The Sisters Cafe

Double Chocolate Banana Bread

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

 

** My Modifications:

1. Instead of the larger loaf, I made mini loaves.  The recipe can make 3 of them.  You'll need to adjust baking time as the mass is obviously smaller.  Instead of 60-70 minutes at 350 degrees, you'll only need 40-50 minutes at 350 degrees.  This is a great size for snacking, and for little slices to put in your kid's lunch for school.  You can even wrap up the mini loaves for gifts or for bake sales!

2.  I used semi-sweet baking cocoa (from Hershey's) and not the dutch process cocoa Melanie recommends.  Hey, I have to use what is available for sale out here!

3.  I opted for mini-chocolate chips (from Nestle) to go with my mini-loaves. I figured that would give a more even spread of the chips.

Bake-a-thon 2011: The Beginning

So here's the deal....ages ago in my life before kids (MLBK), I used to love to bake.  I've done it since I was a kid, which by no means indicates that I am any good at it.  I decided this year that since I've let my passions and hobbies fall by the wayside since the kidlets came along, that I needed to have a project to reignite the flame.

My project for this year is "Bake-a-thon 2011".  The goal: bake one new recipe (meaning one I've never made before) each week, for a total of 52 new recipes this year.  The rules: recipes have to be ones I've never made before, they can't just be mixes (so just making a Betty Crocker cake doesn't count), but they can contain mixes (so a recipe that calls for a Betty Crocker cake mix as an ingredient still counts).

I plan on sharing the recipes here, along with my own commentary on the results.  If I've found the recipe from a source other than my own box, I'll give you a link to the original page (if one exists).

So Happy Baking!

Hawaiian Pineapple Chicken

I found this recipe on Jamie Cooks It Up!  It was a great hit at our house (kids even came back for seconds).  I made it with crushed pineapple instead of pineapple chunks, and I liked the way it turned out with the sauce.

In addition to the rice, I would recommend some Hawaiian Sweet Bread (hey my kids LOVE bread).

Hawaiian Pineapple Chicken

Recipe below taken from Jamie Cooks It Up!

Time: 20 min. prep + 45 minutes baking
Yield: 7 servings
Recipe from Katherine Rose

5 chicken breasts cut into strips
1/2 C flour
1 t salt
1 T lemon pepper
3 T olive oil
Sauce:
1 can pineapple chunks
1 1/4 C pineapple juice (use the pineapple juice from the can, there won't be enough to equal 1 1/4 C. Just add a bit of water to make up the difference.) 
3/4 C apple cider vinegar
1 t soy sauce
1/4 t ginger
1 chicken bullion cube
1 C sugar
2 T cornstarch
green onions (optional, but tasty)

1. In a dish mix the flour, salt and lemon pepper.
2. Cut your chicken into strips with some kitchen scissors. Dredge the chicken through the flour mixture.
3. Into a large HOT skillet add the olive oil. Place each piece of chicken into the hot pan. Over medium heat cook the chicken until it is golden brown. Turn each piece over and repeat. Lay the golden brown chicken in a 9x13 pan that has been sprayed with cooking spray.
4. Pour the juice from the pineapple can into a measuring cup. Add enough water to the juice to equal 1 1/4 C.
5. In a medium sized sauce pan mix the ginger, sugar and cornstarch. Add all other sauce ingredients to this dry mixture and stir.
6. Bring the sauce to a boil over medium heat. Let it boil for 2 minutes, stirring occasionally. Then pour 2/3 of the sauce over the top of your chicken.
7. Bake uncovered at 375 degrees for 30 minutes.
8. Take the chicken out of the oven and pour the pineapple chunks over the top. Pour the rest of the sauce over the top of the chicken and return it to the oven. Bake for another 10-15 minutes. Sprinkle a bit of green onion over the top if you choose.
Enjoy!

Chicken Parmigiana with a Tomato and Basil Sauce

1/3 cup Grated Parmesan Cheese

2 cups seasoned bread crumbs

4 small boneless skinless chicken breast halves (1 lb.)

1 small  onion, chopped

1/4 cup Italian Dressing

2   tomatoes, chopped

2 Tbsp. chopped fresh basil

1/2 cup  shredded Mozzarella Cheese 

 

HEAT oven to 400°F.
ADD Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
MEANWHILE, cook onions and dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
TOP chicken with sauce and cheese.

Great with any type of pasta (my kids like Fusili, aka corkscrew pasta) and a nice italian bread or a baguette.

Crustless Bacon Quiche

5 green onions, chopped, divided

1   tomato, chopped, divided

12 slices Bacon

1 cup  sliced fresh mushrooms

12 eggs

1/3 cup  Sour Cream

1 cup Shredded Cheddar Cheese

1 cup Shredded Mozzarella Cheese 

 

HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

* I leave the  mushrooms out, since one of my children doesn't like them.  It is fun to substitute other veggies.

I like to serve with whole wheat toast and juice (even at dinner time).

Cashew Chicken and Broccoli

2	cup uncooked regular long-grain white rice
9	tablespoons soy sauce
3	teaspoons grated gingerroot
3	teaspoon sugar
2	teaspoon sesame oil, if desired
1	lb boneless skinless chicken breasts, cut into bite-size pieces
3/4	cup chicken broth
1 1/2	teaspoons cornstarch
1	tablespoon vegetable oil
3	cups fresh broccoli florets
2	green onions, sliced (2 tablespoons)
1	cup salted roasted cashews

	Print these coupons...
	About Concordance™

1. Cook rice in water as directed on package.
2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
5. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
6. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

* I usually don't add the cashews until the dish is being served.  Partly because my husband doesn't like them in his portion, and partly because it maintains the crunch.

* I suggest adjusting the marinade amount to your liking.  This is how I do it, but it was a much smaller amount when I first tried to make this.  However, I discovered I need more!

Southern Peach Cobbler

Thanks to Jaime for this wonderful recipe.

here are her comments: "Here's my recipe. The "cake" part does expand- but I always think about one and a halfing or even doubling that part of the recipe since it's the best part and it is a little on the "skimpy side" for my liking- other than that though- this recipe is AWESOME!"

Southern Peach Cobbler

First set of ingredients:
8 fresh peaches- peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice

Second set of ingredients:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tablespoons unsalted butter, chilled and cut into small pieces
Last: (1/4 c boiling water)

1. Presheat oven to 425*
2. In a large bowl first set of ingredients. Tossing to coat peaches evenly and pour into 2 quart baking dish. Bake in oven 10 minutes.
3. Meanwhile, in large bowl combien second set of ingredients, blending butter with your fingertips, pastry blender or fork until mixture resembles coarse meal. Stire water in last until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. It won't look like much- but it will expand. You can sprinkle the entire thing with a little sugar/cinnamon mixture if you want. Then return to oven and bake aobut 25-30 minutes ore until topping is golden brown.

Easy Chocolate Party Cake

Easy Chocolate Party Cake

Posted using ShareThis