March 2013

chocolate-mint-oreo-pudding-cookies
I may never make another cookie that doesn’t involve pudding. SO soft, so chewy, and they stay ‘fresh’ for way longer. I
say ‘fresh’ because the addition of a boxed pantry good makes it a
little suspect, like it could be a faux freshness.
But, I don’t care.  Plus, the flavor and filling opportunities are
endless. We had our annual St. Patrick’s Day party last weekend, so I
added Andes Mints and Mint Oreo Cookies to a standard chocolate pudding
cookie recipe (for Christmas I made these).
If you want them to turn out greener, you could search harder for green chocolate chips (or order these on
Amazon, because you can order everything on Amazon).
Recipe
  • 3/4 cup butter, room temp
  • 3/4 cup packed brown sugar
    1/4 cup sugar
  • 1 small package Chocolate Pudding Mix
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups Andes Chocolate Mints (or green chips of choice)
  • 1 cup crushed Mint Oreo Cookies
Preheat the oven to 350. Cream the butter and
sugars together, then add pudding, eggs, and vanilla. Combine the soda and flour together in a separate bowl, then add to the butter mixture.
Mix in the chocolate mints and Oreos. Roll into 1-inch balls on a parchment lined baking sheet, then bake for 8-10 minutes. Happy Spring!

 

chocolate-chip-blondies-with-browned
Blondies have more fun. They’re like chocolate chip cookies high on brown sugar.
And because they are so simple and quick and I was
enjoying my kitchen time on Sunday morning, I added a browned butter
frosting that was the perfect complement.  Recipe adapted from Simply Recipes.
Recipe
  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • Pinch of salt
  • 1 cup flour
  • 1/2 – 3/4 cup semi-sweet chocolate chips
Frosting
  • 2 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk (more or less)
Preheat the oven to 350 and grease an 8×8 inch
pan.  Beat the sugar and melted butter in a bowl. Add in the egg and
vanilla. In a separate bowl mix the baking powder, soda, salt, and
flour. Add into the sugar/butter mixture, then mix in
the chips. Press the dough into the pan, and bake for 23-25 minutes.
For the frosting, melt the butter in a saucepan
over medium-low heat. Once the butter has browned into a nice nutty
color, whisk in the powdered sugar. Add in the vanilla, and enough milk
to obtain the right consistency.  Frost the cooled blondies,
and eat your heart out.

 

balsamic-honey-mustard-salmon
I’ve said it before and I’ll say it again – salmon is our go-to weeknight meal, when I’m not eating egg drop soup and John’s not eating Black Eyed Pea (yes, Black Eyed Pea). There’s a million simple things to do with salmon, and this is a million and one.
Recipe
  • 2 salmon fillets
  • 1/4 cup dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons balsamic
  • Olive oil
Turn on the broiler. Drizzle the salmon with olive oil, and sprinkle with salt and pepper. Place the salmon on a baking sheet under the broiler for about 6 minutes. Mix all the glaze ingredients. After 6 minutes, take the salmon out and brush with the glaze; broil for 6-9 more minutes. You can glaze the salmon before putting it in the oven, but the glaze will blacken just a tad if it’s on there for the full 12 minutes. Serve any extra sauce on the side.  And because I need some form of bread at every meal, I ate half of the salmon on a toasted bagel thin. Yum.

BLT Salad

blt-salad
Who doesn’t love a BLT? No one. And when you can’t decide between BBQ Ribs or BLTs for dinner, do both: make the ribs and turn the BLT into a salad.
Recipe
Salad
  • 1 head iceberg lettuce
  • 1 container grape tomatoes
  • 1/2 lb bacon, cooked and sliced into small pieces
  • 2 hot dog buns or 2-3 slices bread, cut into 1-inch pieces
Dressing
  • 1/4 cup light mayo
  • 2 tablespoons light sour cream
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • S&P
Heat the oven to 350 degrees, spread the hot dog buns or bread on a large baking sheet, and drizzle with olive oil and salt. Bake for about 10-15 minutes or until golden brown.  If you’re thinking I’m innovative for using hot dog buns, think again.  We’ve had some in our pantry forever and I needed to get rid of them.  Cut the iceberg lettuce into large wedges. Place into a large bowl and add the bacon, tomatoes, and croutons. Prepare the dressing by mixing all ingredients together, adding more milk if you prefer a thinner dressing.  We both really loved this dressing, and will be making it again and again.
Serve the salad by individual wedges…
…and COLD. Cold salads are so much better than non-cold ones. And with a side of ribs
baked-french-toast-donuts
%$&*$#!. These are good. And healthy, because they’re baked. Probably not as healthy when you eat three in one sitting with your morning coffee, but that’s neither here nor there.
I woke up Sunday morning wanting to use my donut pan, and I came upon this recipe.  I followed the recipe exactly for the most part, but added a teaspoon of vanilla into the batter and an extra drizzle of maple syrup on top because it seemed like the right thing to do, and lived the rest of my weekend in donut bliss.
Is it DO-nut or DOUGH-nut? I’ve always been under the impression it was DO-nut, but all my internet research makes me believe I’ve been wrong all these years.