RECIPE: Zucchini Fritters

Another Fizzy original.  Odds are that all of us are familiar, in some way, with friend zucchini.  Restaurants serve it as sticks, fries, rounds, etc.  Growing up I did something a little different.  It had to be different because all the zucchini in the house had been shredded already for zucchini bread.  And frozen.  But I wanted zucchini.  So this little masterpiece was born and remains a favorite.

Ingredients:

1/2 Cup zucchini, shredded
Onion powder
Garlic powder
Salt
Baking Mix
1 egg
shredded cheese, your preference
oil for frying

Directions:
Mix everything together but the oil. If you batter is too thick add a little milk to thin it.  Think pancake batter consistency.  Meanwhile in a frying pan heat your oil.  Spoon or pour the batter into the pan in separate 'patties'.  When bottom is cooked turn over and cook the other side.

Continue, draining on a paper towel, until all batter is cooked.  Mom likes them with ketchup.  I like them plain.  A quick snack, a side to a healthier meal, the choices are limitless. 

I didn't realize the picture blurred...sorry but yummy!

RECIPE: Fudgey Chocolate Chunk Brownies

By the time this recipe goes live weeks will have passed, never mind that.  It's a Munchkin weekend but he's off to see a movie for a couple of hours and I've got a bit of a sweet tooth coming on.  Nothing drastic but still a small craving is building.  Brownies maybe?  I've not made brownies in eons.  Off to Pinterest I went to find something new, different, brownie-ish.  And I found these at Something Swanky.  I had to give them a try.  Never mind that it's closing in on bedtime.  Never mind that the last thing I need to is indulge in brownies, or anything so rich, that close to bedtime.  I had to make them!  And I did.  And they were delectable, the perfect rich ooey-gooey yumminess that soothed my sweet tooth and made a happy Munchkin when he came in (just as they were coming from the oven).

Ingredients:
1/2 Cup butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract (or a bit more, who actually measures vanilla?)
2 eggs
1/2 Cup all purpose flour
1/2 Cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chunks (or chocolate chips if that's all ya got and its late - they totally work!)

Instructions:
Preheat the oven to 350 degrees F and line a 9x9 banking dish with parchment paper.  (Invest in parchment, it's so worth it!)  Beat together the butter, sugar, and vanilla in a standard mixer bowl.  Add the eggs one at a time, mixing well between each addition.  Stir together the flour, cocoa powder, and salt.  Gradually add the dry ingredients to the butter mixture.  Mix in the baking soda.  Mix in the chocolate chunks (or chips) with a wooden spoon or spatula.  Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.

Bake for 25 minutes, until brownies begin to pull away from the side of the pan.  Serves 9-12 (or a 9 year old for less about 12 minutes).

Seriously amazing for a late night snack.  Last step, as always, Enjoy!

RECIPE: Banana Bread

It's kids week on the blog which means another treat from one of the Minions of Mayhem.  Goobie was supposed to get his turn this month but alas, he's still in California visiting with the grandparents.  I was in a panicked bind when a few other things worked out to my advantage so I simply switched him and Munch around.  With Munch doing all the book reviews this week as well I feel like it should be called Munch instead of Kids Week.

We talked bout options and then chose to dip into my Grandma's recipe collection.  Let me tell ya, Grandma Atkins was quite the cook, but especially quite the baker.  I've been promising the Minions banana bread for a while, and have a freezer full just waiting to be utilized when Munch decided it had to happen.  This week.  So that's what we did, or should I say he did.  There were a few hiccups with leveling over the counter and floor instead of the container or perhaps pulling the mixer out of the batter still on, but that just means he gets to clean up. Right?

Ingredients:

 1/2 Cup butter
1 Cup sugar
2 large eggs
1 Cup mashed bananas (I use more as I like a stronger banana flavor)
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 Cup chopped pecans (we left them out, I want to live)
I also added about a Tablespoon of vanilla (sorry Grandma but vanilla makes everything better!)

Directions:
Beat all ingredients together.  Pour into greased 9x5 inch loaf pan, leaving center lower.  (I used mini loaf pans instead).  Bake at 350 degrees F for 45 minutes or until done (mini loaves about 30 minutes).  Let stand 20 minutes.  Serves 10. (Or one Munchkin twice.)

Let's talk about measuring ingredients.  It was a great opportunity to teach him that not only do we need to measure but that baking is really based on proportions and that leveling ingredients is important to ensure that the same amount is used each time.  It was easy with the little stuff, the big stuff...well easy yes messy yes-er.

I brushed on just a bit of butter as they came out of the oven and after letting sit we shared some with our friends next door and then feasted ourselves!

RECIPE: Jacked Up Potatoes

I remember growing up my aunt frequently made some hash brown and cheese something that was called Party Potatoes.  I frequently made my own version thereof with shredded potatoes instead of frozen hash browns and just did my own thing with it.  It morphed a few times over the years but really settled when I made a mistake at the store one day.  Teach me not to pay attention when grabbing sour cream from the dairy case.  I got home with sour cream and chive dip.  The rest is history.  It has replaced sour cream in all the savory dishes and replaced French Onion dip for most chip dipping as well.  It's fresh and light with flavor.  Who needs the other?  but I got sidetracked.  The reason I was buying sour cream to begin with is to make my potatoes.  I wasn't going back to the store, one trip was enough, so I just made do.  And they never tasted better.  It's comfort food, fairly easy to make, and just plain yummy in a pinch.  So, since it's a stormy day in the neighborhood and I was craving something with comfort written on it I whipped up a pan. 

Again, this is from my own personal archive (meaning never written down, never measured, just pulled from my head) so there's not real need for measuring instruments.  Just go based on your flavor choices and how many servings you want.

Ingredients:
Frozen hash browns
Sour cream and chive dip
Onion powder
Garlic powder
Minced onions
Cheese (I prefer cheddar mixed with something a bit milder as well)

Directions:
Really simple placed the frozen hash browns in just enough water to cover and boil.  I know, I know the old recipes doesn't call for this but trust me, it makes a difference in the end product.  I mix in some of the minced onion as well because well, flavor.  Meanwhile I take a bit more minced onion and the powders and mix it into the dip.  The onion softens and the flavors get started with their bonding process. 
When the potatoes boil remove from heat and drain.  Drain thoroughly as you don't want a ton of extra liquid floating around your final dish. Add to the potatoes the dip mix and cheese.  Mix thoroughly and then pop into a preheated 350 degree oven for about 30 minutes until the cheese is golden and bubbly.

Before the oven!

Once finished serve and enjoy!

Golden and Bubbly!

RECIPE: Grandma's Christmas Cake

Grandma’s Christmas Cake

Author: Wanda Brunstetter

Recipe type: Dessert

Prep time:  30 mins

Cook time:  35 mins

Total time:  1 hour 5 mins

Ingredients

For Cake:

• 3 cups sifted cake flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup butter
• 2 eggs
• 1½ teaspoons vanilla
• 1¼ cups milk
• 1 small (3 ounce) box red Jell-O
• 1 small (3 ounce) box green Jell-O
• 1 (8 ounce) tub Cool Whip

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) tub Cool Whip

Instructions
For Cake:

1. Preheat oven to 350 degrees. Sift flour, baking powder, and salt together in a bowl and set aside. In mixing bowl, cream sugar and butter. Add eggs and vanilla. Beat until fluffy, scraping down sides of bowl frequently and pour into two greased and floured 9-inch round pans.
2. Bake for 30-35 minutes or until done. Cool. Prick cakes several times with a fork and leave in pans. Dissolve red Jell-O in 1 cup boiling water and carefully pour over one cake. Dissolve green Jell-O in 1 cup boiling water nd pour over other cake. Refrigerate overnight or for a few hours.
3. Take cakes out of pans using a spatula and put on a plate, one on top of the other, spreading filling between layers (see recipe below). Frost cake with cool whip. Decorate with red and green sprinkles if desired.

Instructions
For Filling:

1. In a bowl, mix cream cheese and Cool Whip until combined.

Notes

If you have trouble removing the cakes from the pans, try placing the bottom of the pans in a shallow sink of warm water for 2-3 minutes.

This will make a fluffy cake. It shouldn’t turn out lopsided unless you’d like to purposely do so by shaving off part of the cake.

This weeks recipe is brought to you by Kristin from A Simply Enchanted Life. 
Kristin is a stay-at-home mom to six beautiful girls. She enjoys reading, photography, aromatherapy, Sims (2 and 4), Star Wars, The Legend of Zelda, and the random show about crime scene forensics, particularly Bones. Although she has been known to binge on NCIS on occasion.
A self-described dreamer, Kristin enjoys all things bookish. She identifies herself as a Sith and was sorted into Slytherin House—making her a Sitherin.
Kristin enjoys large cups of coffee, music by Lindsey Stirling and curling up with a good book.
In addition to her hobbies, Kristin also advocates for awareness of invisible illnesses such as Ehlers-Danlos Syndrome, POTS, Chronic Migraines and Orthostatic hypotension. Her dream is to see a world where people are accepted for all their perfect imperfections. For we are all truly, fearfully and wonderfully made.

RECIPE: Lasagna Roll-Ups

In honor of Minion's Week here on the blog, and that fact that Mother's Day is Sunday I got with MooMoo and she made one of her Mom's favorite dinners, Lasagna Roll ups Meme Style.  It's not a difficult recipe at all but a bit time consuming.  They disappear so fast though that it's completely worth it.

What can I say about my MooMoo?  She's my first girl child, who as a baby would only sleep laying right on top of me (not necessarily a good thing!). She had a heart monitor when she came home and our beats would sync causing the machine to make a horrid noise.  She's been making noise ever since but she has my heart wrapped around her little finger.  She loves to cook with Meme and has been planning this cooking day for as long as she's known it's a thing.  Moo is this weeks guest blogger!

Ingredients:  (before you start losing it remember that it depends on how many you are feeding how much you need)
cooked chicken cut bite size 1-2 ounces per serving (I cook in some butter and garlic)
fresh spinach, remove stems and rough chop
lasagna noodles (average two per serving)
sour cream
onion and garlic powder
minced onion
chili powder (literally just a smidge)
mozzarella cheese
Alfredo sauce (your favorite mix, jar or recipe)

chicken not pictured

Directions:

If you haven't cooked your chicken yet, do so, then cut to bite sized pieces.  Put a large pot of water on to boil and get ready to cook the lasagna noodles.

While your noodles are cooking, per package directions, mix up your filling.  Sour cream, garlic powder, onion powder, a wee bit of minced onion, and literally a smidge of chili powder.  There should be just enough to notice a difference but not enough to taste or really even see once it's all mixed.  During this time you can also be stemming and chopping your spinach if that's not yet done.  Moo did a rock star job of stemming the leaves.  When pasta is done drain and pat dry.  Trust me, this is so important so your process actually works.

We are so ready to fill us some pasta and get it oven ready! Take a spoon and with the back (I've found that's the easiest) and smear from one edge of a flat lasagna noodle to about 2/3's of the way up the noodle.  Then sprinkle on the chicken and spinach from that edge to about halfway up.  Starting at the filled edge roll the noodle up and place flat into your baking dish.  You might want to grease it - just a tip.

Please ignore the background mess!

Once all noodles are filled and rolled top with your cheese and Alfredo sauce.  Bake in a 350 degree oven until the cheese is melty and toasty, 25-30 minutes.  I usually cover with foil for the first 18-20 to get a thorough heat and then remove foil for the last bit to get the toasty on the cheese.  Unfortunately, they disappeared too quickly on the table for me to get a final picture.  But they look pretty amazing going into the oven!

Enjoy!

RECIPE: Chicken Bundles

Back to Pinterest for more interesting food ideas for this week.  I wanted something quick, easy and light (since my amazing neighbors filled me up with ribs and all the fixins' at lunch).  I've actually made these amazing bundles a few times before and like many of the commenters on the original blog post for the recipe (which you can find here at Quick and Easy Dinner ) I have found that I like to switch it up a bit and add different flavors.  It's a great recipe for a quick, light meal and of course for leftover lunches through the week.

Forget the shadows, they are amazing!

Ingredients:
4 oz. cream cheese, softened
1-13 oz. can chicken (or equivalent cooked chicken, rotisserie chicken, etc - I just cooked some chicken breast in a bit of chicken broth because well, flavor)
1/2 Tbs. sesame seeds
2 cans crescent rolls - leave in fridge until ready to use!
1/2 Tbs. finely chopped onion or dried minced onion
1 teaspoon garlic powder
1 cup shredded cheese (you pick, I use sharp cheddar)
a bit of melted butter

Directions:
Start by preheating your oven to 375.  That is assuming you have already cooked the chicken and softened the cream cheese.  I let the cream cheese sit while I cook the chicken and then preheat while I'm shredding the chicken.

Mix everything together but the crescent rolls and butter.  

Take the crescent rolls from the refrigerator and open the crescent rolls but DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.  Pinch the seams closed and pat each one out into a larger square.Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)

Yes it's blurry but hey don't worry about form right?  Just pinch!

Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.  Place on a lightly greased cookie sheet and brush with just a glaze of melted butter before baking until golden brown, about 15-20 minutes.

RECIPE: Apple Cream Pie

So, yesterday, if you were paying attention, my review of 'The Seekers' by Wanda E. Brunstetter went live.  All the recipes in the book were included for the reader.  Off all the recipes this was the only one I would and/or could eat.  So of course I had to make it.  Since I have amazing neighbors I took some for myself and sent the rest next door.  I mean seriously, I don't need a whole pie to myself.  Want?  Of course!  Need.  No way!

Ingredients:
3 cups apples, finely chopped (I used Granny Smith because well, Granny Smith!)
1 cup brown sugar
1/4 teaspoon salt
1 rounded Tablespoon flour
1 cup cream
1 (9 inch) unbaked pastry shell

Directions:
Preheat over to 450 degrees.  Mix apples, brown sugar, salt, flour, and cream.

Put in unbaked pastry shell.  Bake 15 minutes.  Reduce heat to 325 degrees for an additional 30 to 40 minutes.  When pie is about halfway done, take a knife and push top apples down to soften.

Halfway Done!  And blurry since well, phone pictures and I aren't besties!

After pie cools, store in refrigerator.

Don't make my mistake!  I totally didn't read the 'rounded' part of the recipe correctly and put a level Tablespoon of flour.  I'm pretty certain, almost positive, that this is the reason my filling didn't set up like it should have.  It was yummy and surprisingly I didn't miss the cinnamon and/or nutmeg at all.  But it was more apple cream soup in a pie shell.  Though not near as bad as when I made cream of broccoli cheese foam (I'll tell you that story another day, don't worry!) Don't make my mistake!

RECIPE: French Onion Soup

Spring is here and soup season is drawing to a close but today was a bit cloudy and chilly and I developed a craving for some French Onion Soup.  I don't typically crave this outside of winter only because while it's not 'hearty' with lots of filling ingredients but because the flavors are so very rich.  Today though, today was a French Onion Soup day (not the day you are reading this mind you!).  This soup has such basic ingredients that I always have them on hand so it's a good soup to crave and not have to plan for!

Ingredients:
Onion
Butter
Flour
Beef Broth - I use soup base and water
Worcestershire Sauce
Toasted Bread
Cheese - shredded (I prefer Swiss but mozzarella, white American, or even Monterrey Jack will be just a yummy)

Directions:

Bread not pictured.

I'm making for just myself with the intention of leftovers, because common sense says that soup is always better the next day when the flavors have more time to marry together.  For me I'll use 1/4 of the onion pictured, very finely chopped.  (I'm not a fan of onion but love the flavor, by finely chopping it I never know it's there.  When I'm making this for a Mom I coarsely chop it so she can easily pick it out.)  I'll also use about 2 tablespoons of the butter.  Melt the butter in a sauce pan over medium heat and add the onion, cook until the onion turns translucent.

While the onion is cooking shred your cheese, unless you are using a pre-shredded cheese that is.  (For the record I was certain I had taken pictures of these steps but I didn't check them and totally headache inducing blur - sorry.)

Once the onion is ready add some flour.  Think like gravy for this step.  I used right about a tablespoon, stirring it in to make a light paste of the butter and onion.  Let it cook for a couple of minutes.  Trust me, nothing ruins a good soup like the awkward flavor of raw flour. 

Here's were this all becomes soup.  Add beef broth, I used 3 cups, and Worcestershire to taste.  I don't measure the Worcestershire, I literally do it to taste.  Shake some in, stir it in, taste.  Good?  Not quite right...add more until it is.  Simmer.  I set it at medium low for about 20 minutes just for flavor development.

 OK, if you are having a dinner party for some friends and serving this please go to the store and spring for a loaf of French Bread.  If you are just cooking it at home for yourself because it sounds good, sandwich bread it is.  Toast your bread.  French bread should be cut in slices that will fit in the toaster and then floated on the mug or bowl you are using.  I used sandwich bread, toasted, and then for convenience cut it into bit sized pieces and floated on my mug.  Top with shredded cheese.  Again, if you are rockin' the dinner party use crocks that are heat safe and pop in the broiler for a few moments until the cheese is melted and bubbly.  If you are me just waiting to crawl in your chair and devour, the heat of the soup or a quick zap in the microwave, while not as aesthetically pleasing, is just as delicious!

ENJOY!

RECIPE: Eggy Sauce

So, a staple for me growing up is something called Eggy Sauce.  Now work with me a minute as it only got that name about 7ish years ago.  I always just said scrambled eggs with sausage and sometimes cheese.  Nope, not good enough for the Munchkin.  Perhaps because he couldn't say it?  Who knows now but at the ripe old age of 2ish he named that particular treat Eggy Sauce and the rest is history.  Seriously, everyone even remotely connected to me that I know about calls it that!

Since today is all about the Eggy Sauce it only seems right that we have a guest contributor.  If you know me in real life then you've known him his whole life.  I first introduced him on the blog back in 2012 when he was an obnoxious 4 year old. (See original post here) Now he's closing in on 9 and probably slightly more obnoxious, if that's possible?  Seriously though, I love this kiddo.  He's still too smart for his own good, we now call him Sheldon Jr (from Big Bang).  His attitude is still his greatest detriment.  And gravy help me, I still love him.

Thomas first made his first Eggy Sauce when he was 2, standing on a chair at the stove with me stirring and insisting I hadn't put enough cheese in it.  Below, all these years later, he's doing in on his own.  Me supervising him as opposed to him supervising me.

Ingredients:
Sausage
Eggs
American cheese slices
salt, if needed
butter, if needed

Directions:

Cook enough sausage for how many you are feeding, approximately 2 ounces per serving. Just like with the gravy cook it thoroughly, no pink!   Once the sausage is thoroughly cooked there should be a small bit of fat in the pan.  Not enough to float the sausage but also your sausage should not be dry.  We used a pork and bacon sausage which gives just the right amount of fat. If you have too much drain a bit off.  If you have too little add some butter.  Sausage cooked?

Add eggs. (He begged for me to take a picture of him cracking the eggs.)  Again, add eggs based on how many you are serving.  I generally allow two eggs per serving.  Now stir.  Mix it all together and keep mixing while the eggs start to set.  For some reason eggy sauce tastes best when there's not big chunks of egg and sausage but that it's tightly mixed.  When the mixture is about halfway cooked add the cheese.  I allow one slice per serving.  Keep stirring.  Once the eggs are completely cooked and the cheese melted in completely you are ready to eat!  I will frequently serve with biscuits.  Biscuits with butter and/or jelly, eggy sauce biscuit sandwiches, the options are limitless!

RECIPE: Cashew Chicken (Springfield MO recipe)

If you have never lived in, visited, or traveled through Southwest Missouri then you have no idea what you are missing. If you have never been to a Southwest Missouri oriental restaurant and ordered cashew chicken then you have missed one of the best things on this dear beloved planet. If you go to an oriental restaurant, even in Southwest Missouri, and they have something called Springfield Style Cashew Chicken save yourself...don't order it! Yes, Cashew Chicken is the stuff of legend, the occasional taste bud craving, and seriously it's own food group. Unfortunately, up here in BoMo, since China Pearl closed the availability of 'good' cashew chicken is gone. I've been kinda jones-ing for some here lately but never in Springfield to get the hookup and too lazy to make it. It's super easy to make. Ma and I went out a few weeks ago to a restaurant she thought she'd been to with a friend that had good cashew chicken. We ended up at the wrong restaurant. And their 'Springfield Style Cashew Chicken' wasn't worth the effort or the drive. Everything else was good but oh lort, not the sauce! So, back to her house with our leftover rice and chicken and I whipped up a pot of sauce. Everyone happy! Any time I've been out for oriental, if it says it's Springfield Style I need to learn to walk away. In my experience, if it's advertised that way on the menu - it's not. And so far, it's not been worth eating. So today, today we make the real deal, the good stuff. Cashew Chicken. Prepare your taste buds!

If they have to tell you it's Springfield Style, then it's not. Trust me!  This isn't Springfield Style this is Springfield Cashew Chicken.  Accept no substitutes.

Before we talk chicken or even sauce we need to talk rice.  If you prefer fried rice, and if you don't I'm not sure I can accept your sanity at face value, you need to know that to get it to turn out right you have to start with cold rice.  Again, accept no substitutes.  Either make the rice the day before and pop in the refrigerator or cook it and then spread it thin and pop it in the freeze for same day prep. 

The Rice
I sorta messed up here.  I thought I had taken a picture of the rice but apparently it was just a thought and not an actual happening.  The rice is easy though. Cook according to package directions and chill.  Then scrambled an egg, maybe two or three.  That depends on how much rice you are making and how much egg to rice ratio you prefer.  To the scrambled egg add the cold (yes still cold) rice.  Mix it together well, pat into the skillet and let it sit.  Yes, let it sit.  Don't stir it or scramble it just let it cook.  Give it 5 or 10 minutes and flip it.  You can mix it up a little at this point but the key is to try and fry it on all sides.  You got this!

The Chicken
Ingredients:
boneless chicken cut to bite size pieces
egg
milk
flour
cornstarch

Directions:

Mix the eggs and milk together.  Mix 2 parts flour with 1 part cornstarch.  Trust me!  Use enough to of each to be able to coat all the chicken you are cooking.  Let's talk cornstarch.  Adding it to the flour helps to create a crispier flakier coating (think tempura like without being tempura) and that just tastes better.   Meanwhile heat some oil for frying.  I am using a sauce pan but you can also use a deep fryer, just don't try to skillet fry - it doesn't work so great.  Dip the chicken in the milk/egg mixture and then coat with the flour/cornstarch mixture.  From there to the oil and fry!

The Sauce
Ingredients:
Chicken broth (or water with soup base)
Cornstarch
Water
Soy Sauce

Directions:

This part is also easy.  Bring chicken broth to a boil.  Again measurements are going to be based more on how many you are feeding.  I am starting with 2 cups just for myself.  But then again I love this sauce!  Once at a boil slightly lower temperature and in a cup or bowl or any other vessel mix about half a cup of water with cornstarch.  Again measurements will depend on how many you are feeding and how thick you like your sauce.  I'm using two heaping tablespoons.  Slowly mix the cornstarch into the broth and stir constantly unless you like lumpy sauce.  Bring to a near boil and then add soy sauce until the flavor and color are right.  You want the look of brewed tea.  The key is taste.  For the love of gravy taste your food people!  You'll know when it's right.

Enjoy!
I prefer to eat from a bowl with rice under chicken and sauce over it all.  The kids like to dip their chicken in the sauce.  Restaurants will top with cashews and green onion.  Me, I'm allergic to nuts and not a fan of onion so there ya have it.  You enjoy how you prefer.

RECIPE: Chocolate Chip Cookie

So,  I went browsing Pinterest looking for a chocolate chip cookie recipe that turned out soft cookies, not crisp cookies.  I have used lots of recipes but they always have a crisp cookie.  So, I found this one. I almost went by it just due to the ingredient list.  But then I found some work arounds that did not require a run to the store and decided to give it a whirl.  The original recipe can be found here --> Chocolate Chip Cookies.

So let's get started with this massive ingredient list.

Ingredients: 
 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour *
1 2/3 cups (8 1/2 ounces) bread flour *
1 1/4 teaspoons baking soda 
1 1/2 teaspoons baking powder 
2 1/2 sticks (1 1/4 cups) unsalted butter 
1 1/2 teaspoons coarse salt 
1 cup plus 2 tablespoons (8 ounces) granulated sugar 
1 1/4 cups (10 ounces) light brown sugar 
2 large eggs, room temperature 
2 teaspoons vanilla extract 
1 1/4 pounds chocolate chips (original recipe calls for chopped dark chocolate)

OK, seriously don't freak out, let's talk about flour.  I started with Google to find out decent ways to substitute bread flour.  I found a website called The Balance and found a quick easy substitute, and a little education about, for bread flour.   That same website had a quick and easy substitute for cake flour as well. So, now that we have a better grasp on our ingredients let's get cooking!

Directions:
Step 1: 

 Sift flours, baking soda, baking powder and salt into a bowl and set aside.  I don't have a sifter so it was just a mix really well and set aside.

Step 2:

 Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.  Reduce speed and add eggs and vanilla.  Again, I don't have a good mixer with a paddle attachment so I just did what I do best, go with what I got and make it work.  With me so far?

Step 3:

 

Slowly add dry ingredients, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.  DO NOT SKIP THIS REFRIGERATION.  OK, so as I was adding the dry ingredients back in I noticed that it was very crumbly.  Almost as though there was too much dry to the wet.  I wonder, in hindsight, if this was due to my doing measurements instead of weights.  Or the use of an incorrect mixer.  And then of course part way through the mixing my mixer decided to become antisocial and didn't want to blend it anymore.  Mixing by hand was not exactly how I wanted to spend my evening.  And to top it off I couldn't even have fresh warm cookies to ease my sore muscles!

The Next Day:

 When ready to bake, preheat oven to 350.  Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Cool on wire rack.  OK, again I digress here.  First as you can tell I prefer to bake on parchment, makes clean up SO much easier.  But also, I'm not a fan of hte spoon method.  My cookies are never even and well yeah.  I actually am a little bit crazier and use a melon baller to scoop my cookies.  I prefer the smaller, bite size cookies as opposed to the larger cookies from a spoon drop or even a cookie dipper.  I baked at just 10 minutes and the cookies were perfectly done and lo and behold, the ultimate goal...the were still soft after they cooled.

You can bake them all at once and enjoy cookies for days.  Or do what I did and enjoy cookies, and cookie dough, for days.  I made a couple of sheet pans and put the rest of the dough back into the refrigerator.  I don't recommend doing this forever but over about 3 days I used up all the dough and it was still amazingly delicious.

RECIPE: Baklava Muffins

I first found this recipe on Pinterest.  The original blogger got it from a cookbook.  Here's the link to the original blog post -->  Late Night Concoction.  And made it.  And loved it.  So, I decided it was time to share it with you.

  The Ingredients:
for the filling:
1/2 cup chopped walnuts (I personally leave these out due to nut allergy)
1/3 cup sugar
1 1/2 tsp cinnamon
3 TBSP melted butter

for the muffins:
1 cup plus 7 TBSP all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1 large egg
3 TBSP unsalted butter, melted
1 cup plus 2 TBSP buttermilk

for the topping:
1/2 cup honey

The Directions: 4 Easy Steps to Snackage or Dessert

Step 1:  Create the filling

Preheat oven to 400 degrees.  Mix all the filling ingredients together in a small bowl, and then get on with the muffins.  Again, I omitted the nuts from the original recipe.
Step 2:  Create the Muffin

In a large bowl, mix together the flour, baking powder, baking soda, and sugar. In a wide-mouthed measuring cup, whisk the egg, melted butter, and buttermilk. Make a well in the dry ingredients, pour in the liquid, and mix lightly and gently, remembering to keep it bumpy rather then going all-out for smooth: anything more than the gentlest handling makes for a heavy muffin. Fill the muffin cups 1/3 full, add scant TBSP of filling, then cover with more muffin mixture until 2/3 full. Sprinkle any remaining filling on top of the muffin.
Step 3: Bake
Bake for 15 minutes. Put the muffins onto a plate and drizzle with honey.
Step 4:  Enjoy  

 

Source: Adapted from How to be a Domestic Goddess by Nigella Lawson.  

RECIPE: Santa Fe Chicken Soup

This soup has become a household favorite ever since I discovered many years ago from a friend via 'Eating for Life' by Bill Phillips.  Of course, like I do, I took the original recipe and tweaked it a bit to fit my own flavor preferences.  Below you will see the Fizzy-fied version of this recipe.  Including my own tips for better flavor!

The Ingredients:
chicken, boneless and skinless
lime juice
taco seasoning
brown rice
chicken broth or soup base
onion
minced garlic
chopped green chilies
butter and/or olive oil
cheddar cheese, shredded
sour cream
cilantro

The Directions:  3 Easy Steps to amazing soup

 Easy, start creating your flavor.  In the pan you will use to cook it (important for best flavor) marinate your chicken with some lime juice and taco seasoning.  The reason I suggest the same pan is twofold.  First less dishes!  Secondly, by marinating and cooking in the same pan you don't lose any of the extra flavored juice in the transfer.  When it's all done you can also transfer over any remaining juice and seasoning with the 'scrapings' of the pan.  While that marinates, cook your brown rice according to package directions. I prefer cooking with broth in order to maximize flavor of the rice. Unless you are using quick cook this can be up to an hour cook time.  Plenty of time to marinate in amazing flavor to your chicken.  When the rice is done then cook your chicken in the marinade.  This gives the rice time to settle before moving on.  You can begin on step two while the chicken is cooking.

Now we really start building the flavor up.  The chicken, when thoroughly cooked needs to be cut to bite size pieces or shredded.  I don't really have patience for shredding by hand as you can tell by the bite size pieces in the picture.  You will also want to finely chop about half an onion (I prefer yellow).  In your soup pan but a little bit of butter and/or olive oil over medium heat.  I prefer butter but if you want to go a bit healthier then do olive or a mixture.  To that add the chopped onion.  Cook until the onion is turning translucent.  Add about a tablespoon (or so, depending on preference) or minced garlic.  Please splurge and mince your own or cheat like I do with the real minced garlic, not garlic powder. Mix and cook until the onion is completely translucent.  Add the chopped green chilies.  Stir.  Add the rice that you cooked earlier.  Stir.  Add your shredded/cut chicken.  Stir.  Add enough chicken broth to more than cover everything.  I like to add cilantro at this step as well to really cook in that flavor.  Fresh is best but dried is just as amazing in a pinch.  Let simmer until the flavors are completed blended.  The longer you simmer the richer the flavor.  Soup Basics 101.

Step 3: Garnish and Enjoy!  Top each bowl with some fresh cilantro leaves, shredded cheddar cheese and sour cream.  Yes I know it takes the healthy down a notch but amps the flavor up a couple.  Do yourself the flavor and garnish!

Like any soup the next day rule applies.  I don't know what it is about making soup, refrigerating it and reheating.  Soup the second day is always better than the first.  But don't wait.  It's amazing right from the pan as well!