There are probably thousands of some variation of this ground oatmeal, chocolate chip cookie running loose in the world. There are probably as many stories out there as to where this recipe even originated. I first ran across a version in Ann Hodge’s Beat This! Cookbook back in the day when I collected cookbooks.
I don’t believe this recipe actually hails from Neiman Marcus, Mrs. Field’s, or anywhere else. I just know the urban legend that surrounds it. Regardless, this makes a great cookie. I usually serve these with hot chocolate New year’s Eve, unless of course I have made homemade cinnamon rolls.
When you make it, do not leave them in the oven longer than stated in the recipe, or any other version of this recipe you find. It will turn into a moon rock. This cookie will also go stale FAST, so be prepared to eat them the day you make them or have room in the freezer to put them up before they have a chance to dry out.
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The recipe I use for Pecan Tassies is old. It was given to me by my mom who got it from my grandmother or an aunt. It is one of the very first “complicated” recipes I attempted to make after I had a few years of cooking experience. I was still pretty inexperienced at this point. I remember being so careful and cautious, and they turned out. But it took me all day the first time. Times have changed, I am more about speed and taste these days!
I used to make these for my grandpa. He never asked for much, so anytime he had a request for Pecan Tassies, I made them. I was one of the few in the family that would make them for him. They are time consuming to make. I always felt like they were a labor of love.
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Molasses cookies are the one cookie that embodies all the warm spices of the holidays; cinnamon, cloves, and ginger. The flavor kind of reminds me of gingerbread men. If you are only going to bake one cookie this holiday season, you should make it this one.
This cookie is soft and chewy. Since it is rolled into sugar prior to baking, it sparkles too. The flavors are strong enough that it holds up well under a light coating of almond bark or chocolate coating. If you really want to dress this one up, add some holiday sprinkles.
This recipe can be halved, but since it requires at least an hour in the refrigerator prior to baking, I make the whole batch at once. Yes, it does make a lot of cookies, but if I had to guess, I would guess these are made mostly around the holidays and holidays mean sharing right? So go ahead and make them all and spread some holiday cheer.
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Peach Crumble is a recipe I saw on the local news when they were doing one of their featured recipe clips. You know the ones I am talking about, every TV station seems to have one of those. I usually don’t watch a whole lot of TV. It tends to be running in the background though when others are in the house.
I have been so focused on fall recipes that it seems I have forgotten it is actually the end of summer. Porter peaches are a pretty big deal around these parts. I managed to miss that whole season and did not get one single Porter peach this year. Shame too, they are actually really good!
Luckily, this recipe uses frozen peaches. It also uses oats, and if you have read my apple crisp post, you know oats are not one of the things I like in my desserts. But, Andy did like it. Said it reminded him of granola. He likes that kind of thing.
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Moist Carrot Cake, my daughter hates the word moist, as do many people, but there is no other way to describe this carrot cake. OK. Maybe delicious also describes it, or decadent, or even irresistible.
Carrot cake seems to be popular around Easter and spring, but we love it in our house any time of the year. Besides, carrots are available year-round right? People serve glazed carrots year-round, I have even seen them on Thanksgiving and Christmas meal tables.
I do not recall the first place I found this recipe. It has been in my recipe folder for quite some time though, as it is well stained with I assume oil, applesauce, vanilla, and anything else that might have been near the paper when I make this. It is also filled with written notes. Many crossed off and updated with the changes I have made over the years.
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Pina Colada Pie is in the regular dessert rotation at my house. It is a newer recipe and not one that I have lugged around for years or anything.
It actually turned up in my life through a Facebook post of a friend who had found a recipe online and had posted to her timeline for someone to make it for her. Whew, that was a long run-on sentence.
Being who I am, I bought the stuff for it during my next trip to the grocery store. As time went on, I forgot about the recipe. I stumbled over the cream of coconut in the pantry and remembered why I had it and why it was sitting on top of a package of a package of store bought cookies.
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Quick Yeast Rolls have a husband approved stamp in the recipe folder. It does not happen often, but when he likes a recipe he will mark a rating on it with a date. This one carries large letters that read VERY GOOD! This particular one is from quite a few years ago. Since then I have seen it pop up on Pinterest and several other recipe sites.
Since I am kind of lax at following rules and dislike kneading yeast dough, I usually turn to my quick rustic bread recipe or use the bread machine. Using the bread machine requires me to disassemble the bowl to clean before and after use. More kitchen cleanup is not on my list of favorite things.
But quick yeast rolls require no hand kneading, no bread machine, and does not require a whole lot of pre-thought. Another one of my many faults, failure to plan early enough in a day to do things. These can be on the table in less than an hour. Perfect for me today, since I got preoccupied getting my chicken into a pot for chicken and dumplings.
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Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
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If I had to choose the one cookie recipe that I think would please everybody, it would be Snickerdoodles. Soft, buttery, and covered in sugar and cinnamon.
No worries about someone who doesn’t like chocolate, or those who may have a tree nut allergy. These are great with coffee, tea, warm cider, on winter days, on warm days, well they are great no matter when or how you serve them.
Snickerdoodles are one cookie you can bet will always be on my Christmas cookie gift platters.
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I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.
The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp. Not just any apple crisp, THIS apple crisp.
It does not have oats in the recipe. I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steal cut.
I came across this recipe years ago when I collected cookbooks. My favorite at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp. But if I did, I would have used hers.
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