Oatmeal Chocolate Chip Cookies (thick and chewy)

I go back-and-forth when it comes to blogging, and especially here! I find myself in the same position as most people...with too much to do besides maintaining a blog. I do make new recipes almost weekly, but don't have time or the extra energy to photograph and write-up. It's hard enough just to keep up with the priorities!

Also, I was thinking that since most of my recipes are just from other sites, I *could* still post here more often, but leave the write-ups to the original site, or some mix in between. If it involved me just taking a snapshot of the finished product and letting you know my opinion, while linking you to the recipe, that should be good enough, right? haha. I will definitely post any originals when they arise, but without having much time to think in the kitchen this season of my life, that's not very likely to happen anytime in the next few weeks or months.

Today I am going to post a very simple recipe made with things I already had at home from a site I admire.  Brown-eyed Baker (no, not me lol) is a really cool place for some awesome treats.

I am a fan of oatmeal chocolate chip cookies, but prefer them to be more like regular chocolate chip cookies in that they are soft, moist, and thick, as opposed to thin and crispy. Aaaaand...I found this wonderful recipe :) Oatmeal Chocolate Chip Cookies
^^ That is the original, but I will display her recipe + my tweaks below because I feel like she made the baking a little too complicated for my liking, and mine turned out just perfect. I also cut the recipe in half. (baking for only 2!)


INGREDIENTS: (for 1/2 of full batch)
3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cups semisweet chocolate chips
Optional (my addition): a few tbsp powdered sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Mix the flour, baking powder and salt in a small bowl; set aside.
3. Cream together the butter and both sugars until light and fluffy. Beat in the egg (if increasing recipe, add them one at a time) and then mix in the vanilla.
4. Stir in the flour mixture, then stir in the oats and chocolate chips.
5. Using ~2 tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Sprinkle a little powdered sugar on top of each, if you want.
6. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes.
7. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack (or mouth! ohmygoshYUM).

The cookie dough might be a little sticky when you make it; that's fine. But if you chill it in the fridge it'll become less, and I noticed that when I take the left-over dough out to make a fresh batch for a treat after dinner, the cold dough seems to bake very nicely...I still bake the same time, but the cookies stay a tad thicker.

Enjoy!

Brownie bites

Call me crazy, but I am NOT a brownie person. I have only met one other person in my life who isn't a brownie fanatic, haha! Just because I don't enjoy consuming brownies doesn't mean I don't love making them for others, though. :) That being said, Sal is a brownie man and I feel bad that I don't think to make them often since I don't prefer them. I am always seeing cool and cute twists on brownies on pinterest and plan on pursuing some recipes in the future. My first goal is to figure out a basic brownie recipe (from scratch). I want to do this because it will allow more freedom to tweak the recipe since I know exactly what is put in and what interacts well and nearly most importantly--portion control! Since Sal is the only one eating brownies in our house and I don't want him to get diabetes (lol) I like being able to make half-batches or less at my choosing.

I discovered this recipe and decided to make bite-sized because I don't have a small enough pan yet to make a little tray. Either way, they turned out great and are just the right size to satiate your sweet tooth.

So anyway, onto super easy brownie bites!

Ingredients:

• 1/4 cup butter (1/2 stick)
• 1/2 cup white, granulated sugar
• I will probably be trying to work out a new recipe at some point, there are other, healthier, less-processed sweeteners out there. I just have to learn how to bake with them.
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1/2 tsp baking powder (NOT soda)
• Optional:
• chocolate chips

I used a non-stick mini-muffin pan, so my baking directions are written with that in mind. You can bake brownies in a small (4 inch square, or 8 inch square (standard) if you double the recipe) pan for double the cooking time. You could also try a normal-sized muffin pan, although I'm not sure the time you would use. If you try it, let me know! Seems like they would be similar to the size of a normal brownie.

Directions:

NOTE: do not use an electric mixer for this recipe.

1. Preheat your oven to 350 F.
2. Crack open your egg into a bowl. Using a fork or whisk, mix it up well.
3. Add the sugar and vanilla to the egg, mixing as best as you can. (You pre-mix all of this so when adding to the whole you aren't spending too much time stirring up the egg. The more you mix in the egg, air can get in the mix and this will cause your brownies to turn out more cake-like/less dense.)

   

   Eggs, sugar, vanilla.

4. In a different bowl, mix the cocoa powder, flour, salt, and baking powder.
   

   

   Dry ingredients.

5. In a medium saucepan, melt the butter.

   

   
   

6. Remove from heat and stir in the egg/sugar/vanilla mix.
7. Finally, mix in the dry ingredients, stirring well. 

   

   Batter before spooning into the pan!

8. I added in about a half-cup of mini milk chocolate chips just to make it more rich, you don't have to do this to get great brownies, though.
9. Add about a tbsp of batter to the mini-muffin pan spaces. Remember to use muffin cups or prep the spaces with shortening and flour (ask if you need help with how to do that :) ). If you have a dark, non-stick pan you don't need to do any extra work.
10. Cook the brownies for approx 10-13 minutes. To check if they're done, stick a toothpick in the center of one to make sure it comes out clean (without wet batter on it).
11. Remove from oven and allow to sit/cool for about 5 minutes. 
12. Take a spoon and they should neatly pop out of the pan! 

Recipe makes about 12 mini-brownie bites :)

Had to taste-test one...

By the way, my brownie connoisseur (Sal) LOVED them! He had some fresh out of the oven with some chocolate moosetracks frozen yogurt on top!

"Cheesecake" stuffed strawberries

If you have a pinterest and look up any foods (specifically sweets) I am sure you've probably run into the following picture...

(Courtesy of The Sweets Life)

I don't know about you, but I find these extremely cute. They even taste better than they look! So...ever wonder what it's like to have people super excited to try a unique dessert...that took you pretty much no work at all? This finger-food will disappear very quickly from its platter.

Ingredients:

• 2 pounds (two of those containers you see at the grocery store) strawberries
• 8 oz (one block) of cream cheese--leave it out for 30-60 minutes before making this so it's soft (don't melt or microwave)
• 4 tbsp powdered sugar
• 1 tsp vanilla
• graham cracker crumbs probably 1/2 to 1 cup
• Optional: 
• 1 cup milk chocolate chips 
• 1 tbsp vegetable or canola oil

Directions:

1. Rinse strawberries.
2. Remove the leaves (I just rip off the greens to clearly see the top).
3. CAREFULLY, using a paring knife (if you have one, it's the easiest to use here), cut out the center of the strawberry from the top. I just cut a little circle and then pop it out. This is usually the whiter, least ripe part of the strawberry, so you can just pitch it.
4. In a mixing bowl, mix the cream cheese, powdered sugar, and vanilla until creamy.
5. Fill the hole in the top of the strawberry with the filling. I just use a spoon and plop some in. It can overflow over the top a bit, as long as it doesn't fall out.
6. Take some graham cracker crumbs and pour them into a shallow bowl.
7. Dip the top of the strawberry into the bowl of crumbs! They should just stick immediately to the filling.
8. Eat a strawberry to test taste ;)
9. Refrigerate unless eating immediately or soon.
10. The rest of the instructions are optional...if you want a chocolate topping on them!
1. Place your chocolate chips and oil in a microwavable bowl.
2. Microwave on medium for 30 seconds intervals, stirring in between, until melted.
3. Take your spoon and drizzle the chocolate on the strawberries however you like!
4. Refrigerate unless eating immediately or soon.

Our tray of goodies :)

My helper, taste testing :)

Banana Bread

This is a recipe I got from my mother. It comes from an old, tattered, yellow-paged, batter-stained book. It's a huge hit with anyone I've shared it with and it's so easy! It has tons of modifications you can make to suit your style and taste.

Ever buy a bunch of bananas and you can't finish them before they turn brown? Perfect! Throw them in the fridge until you're ready to make some bread. It's okay if they are fermenting, they work perfectly in this recipe. This bread is extremely moist and dense. A great treat if you're a fan of this bread!

Prep time: 30 minutes
Cook time: 45-60 minutes
Servings: 1 loaf

Ingredients:

• 1/2 cup butter (one stick)
• 1 cup brown sugar (packed down)
• 2 large eggs
• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups mashed bananas (about 4 medium-sized bananas; better if they are a little older/extra-ripe)
• optional, ~1/2 cup: chocolate chips, walnuts, blueberries, and/or etc. I will be using chocolate chips!

The only ingredients you need! :)

Loaf pan

Directions:

1. Cream the butter and sugar.

   

   If you don't have an eletric mixer, I strongly advise you soften the butter
   (let it sit out to room temp) before mixing!

2. Add the eggs and beat well.

   

   Starting to look creamy! Mmmm!

3. Combine the dry ingredients and stir into creamed mixture alternately with the mashed bananas.

   

   This is what the old, brown, fermented mashed bananas
   look like...not very appetizing :-P

   

   All ingredients mixed except the 'chips!

4. Fold in the nuts/chips/etc last.
5. Pour into a buttered or nonstick loaf pan, let stand at room temperature for 20 minutes, and preheat your oven to 350 F.

   

   Everything mixed in, just sitting for 20.

6. Bake in the over for 45-60 minutes. Keep an eye on it, and stick a small knife or probe down the center to make sure it is fully baked (stick should come up clean, not wet with batter).

   

   Finished! In the pan...

7. Set the pan on a cooling rack for about 10 minutes. Then use a knife along the sides to loosen it and flip over to get the loaf out. Slice, and enjoy! 

   

   ...and out of the pan!

I like to put butter on mine and then wash it down with a glass of milk!

Awwww yeahhhh

Source: I will have to edit this post later and add the book I based this recipe off of. It's the basic idea, just a few minor adjustments my mom made.

Hot Chocolate for Two

Here is a recipe entirely borrowed from the side of the Hershey’s Cocoa container. Never underestimate the recipes given on the side of the package…they’re probably there because they have enough credibility to be printed on there, haha!

So they also have their nutrition info provided (per serving) although I’m not sure what type of milk they used:

Calories: 180, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 15 mg, Sodium: 100mg,

Total Carbohydrate: 32g, Dietary Fiber: 2g, Sugars: 29g, Protein: 7g, Vitamin A: 8%,

Vitamin C: 0%, Calcium: 25%, Iron: 0%

Definitely not the healthiest, but sometimes on those colder days it’s the best way to wind down and okay to Treat Yo Self.  ;)

It’s going to take you just a few minutes to throw this hot cocoa together: slightly longer than “pouched” HC, but worth the few extra steps. I suggest even getting a few small zip-lock bags to prep your own “pouches” of the dry ingredients for later use!

What you’ll need:

-1/4 cup sugar (I use white, but I’m sure it would be fun to try brown)

-2 tablespoons Hershey’s Cocoa (natural, unsweetened) – you can also use Dark if that’s your style! You may want to add another tablespoon if this doesn’t taste rich enough for you

-Dash of salt (pretty much, just do two or three quick shakes of your salt shaker. That’s a dash)

-1/4 cup hot water (I just turn my faucet on hot and wait for it to be its warmest)

-2 cups milk (any kind, I use 1%)

-1/2 teaspoon vanilla extract

Directions

1.      1. Mix sugar, cocoa, and salt in a saucepan, stir in water.

2.      2. Cook and stir over medium heat until mixture boils; boil and stir for 2 minutes.

3.      3. Stir in milk and heat; DO NOT BOIL.

4.      4. Remove from heat, add vanilla and stir.

5.      5. Serve with whatever toppings or flavors you desire!

And that’s it. J 

Some topping suggestions to spice up your cocoa:

-sprinkle of cinnamon and/or nutmeg

-cinnamon stick

-wafer sticks

-whipped cream

-stick a candy cane in there for the peppermint flavor

-chocolate shavings

-caramel syrup

-mini marshmallows

-get creative! – what toppings do you like to add to your cocoa?

This is what our final product looked like, with my choice of additional goodness: