Wednesday, September 26, 2012

Raspberry and White Chocolate Cookies

1/2 c. butter
1/4 c. + 2 Tbsp. caster (baker's) sugar
1/4 c. + 2 Tbsp. brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 egg, beaten
1 1/2 c. flour
1/2 c. white chocolate chips (I prefer real white chocolate chips to the vanilla or just white chips, but that's because there is no good substitute for pure white chocolate)
1 c. raspberries, frozen, roughly chopped

Preheat the oven to 350 F.

Line 2 baking sheets with parchment or wax paper. Set aside.

Take your raspberries out of the freezer about 15 minutes before using them (So basically when you're getting your ingredients out and starting everything; you don't want them to thaw too much).

Melt the butter in the microwave. Pour into a large bowl. Add both sugars to the bowl. Mix well.

Add in the vanilla, baking soda, egg, and flour. Stir until just combined. Don't over stir.

Add in the white chocolate. Mix well. Add in the raspberries. Mix well.

Using an ice cream scoop or spoon, scoop out the dough and place on the baking sheets, about 2-3 inches apart. Press down the tops of the cookies slightly (and gently).

Bake 12-16 minutes, until the tops of the cookies start turning a golden brown. Let cool on the sheets a few minutes, then remove to a wire cooling rack. Enjoy!

Here's a link to the original recipe I adapted:

Wednesday, September 19, 2012

Scotch Eggs

4 hard boiled eggs, room temperature
8 oz. sausage (Jimmy Dean is always good!), divided into 4 equal parts (about 2 oz. each)
1 egg, lightly beaten
3/4 c. flour
3/4 tsp. salt
pepper (lots!)
1/2 tsp. dry mustard
1 1/2 c. cornflakes, crushed
oil, for deep frying

Wrap each sausage section around each hard boiled egg. Make sure the egg is completely covered with the sausage.

Add the lightly beaten egg to a shallow bowl. Add the flour, salt, pepper, and dry mustard to another shallow bowl. Add the crushed cornflakes to a third shallow bowl.

Cookin' up the Scotch Eggs
In a deep skillet, add enough oil to coat the bottom and a little up the sides. Turn heat to medium-high.

Take your sausage wrapped eggs, and one at a time dip first in the beaten egg, then coat in the flour mixture, then back in the raw egg, then roll in the cornflakes. Then put each ball into the oil. Make sure the whole ball gets cooked. Just roll to a different side every minute or so until each ball is a golden brown color. Don't burn them! Serve hot.

Saturday, September 15, 2012

Pumpkin Scones

2 c. flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
6 Tbsp. cold butter
1/2 c. pumpkin puree
3-4Tbsp. half and half
1 egg

Confectioners Sugar Glaze:
1 c. confectioners sugar
2 Tbsp. milk 

Spiced Glaze:
1 c. + 3 Tbsp. confectioners sugar
2 Tbsp. milk
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ginger

Preheat oven to 425 F.

Line a cookie sheet with wax or parchment paper; set aside.

To make the scones: In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Using a cheese grater, grate in the cold butter. Mix until the texture resembles coarse cornmeal.

In a separate bowl, whisk together the pumpkin, half and half, and egg. Add the wet ingredients to the dry ingredients. Stir until just combined (adding more half and half if the dough is too dry).

Form dough into a ball. Pat out onto a lightly floured surface, forming into a 1 inch thick rectangle. Using a knife dipped in flour, cut the dough into 3 equal parts. Cut each portion into 4 triangular pieces. Place on prepared baking sheet.

Bake 13-16 minutes, or until light brown. Remove to a wire rack to cool.

To make the sugar glaze: In a small bowl, mix the ingredients together until smooth. When the scones are cooled, use a pastry brush to brush on the glaze. You can do several coats. Allow to firm.

To make the spiced glaze: In a small bowl, mix all the ingredients together until smooth. Spread over each scone and allow to firm before serving.

Here's a link to the recipe I used:

Coconut Curry Chicken

*Plan ahead... needs to chill.

Chicken in the marinade
2 lbs. chicken, cubed
1 Tbsp. vegetable oil
14 oz. can coconut milk
1 Tbsp. lime juice
2 tsp. cumin
2 tsp. coriander
1 Tbsp. curry powder
1/2 tsp. salt
black pepper (lots)
large dash of garlic powder
1 tsp. sriracha chili sauce
1/4 c. brown sugar
1 Tbsp. soy sauce
1/4 c. cilantro, chopped

Combine all ingredients in a large bowl. Make sure the chicken is fully coated. Cover and refrigerate for 2 hours.

Curry over white rice
When the chicken has marinated, remove to a heavy saucepan. Over medium heat, bring to a boil, then let simmer until the chicken is cooked and the sauce has reduced (I added more pepper at this stage because pepper is so good). Serve curry over hot white rice.

Here's a link to the recipe I adapted:

Tuesday, September 11, 2012

Sugar Cookies & Icing

*Plan ahead... need to chill

1 1/2 c. butter
2 c. sugar
4 eggs
4 tsp. vanilla
5 c. flour
2 tsp. baking powder
2 tsp. salt

1 c. confectioners sugar
2 tsp. milk
2 tsp. corn syrup
1/2 tsp. vanilla
assorted food coloring 

Preheat oven to 400 F.

Mix butter, sugar, eggs, and vanilla thoroughly. Blend in flour, baking powder, and salt. Cover and chill for 1 hour.

When the dough is chilled, roll 1/4" thick, cut (in whatever shape you want), and bake for 7 minutes.

To make the icing: In a small bowl, combine sugar and milk until smooth. Beat in the corn syrup and vanilla until icing is smooth and glossy. If it's too thick, add a bit more corn syrup.

Divide into 2 or 3 separate small bowls, and add the food colorings until it's the color you want. Brush the icing onto the cookies using a pastry brush or just use a butter knife. Eat and enjoy!

If you'd like to ice these cookies with buttercream icing instead, here is a link to my recipe:

Sugar Cookie recipe courtesy of Jill Johnson

Chicken and Wild Rice Soup

Olive oil
1 red onion, chopped
1/2 c. carrots, thinly sliced
1 tsp. dried marjoram
salt and pepper to taste
1 box Near East Long Grain & Wild Rice with flavor packet
2 Tbsp flour
4 c. chicken broth
3 c. water
3/4 c. heavy cream (maybe a dash or two more)
1/4 c. milk
2 small chicken breasts, chopped and cooked
several large dashes coriander
dash of garlic powder
small dash of red pepper flakes

In a large saucepan, add some olive oil, the red onion, carrots, marjoram, salt, pepper, and the flavor packet. Saute for 5 minutes. Add the wild rice, stir. Then add the flour, make sure it gets stirred around. Then add the chicken broth and water, and bring to a boil. Simmer for 15 minutes.

While the soup is simmering, add the cream and milk to a small saucepan. Heat over low heat until hot. Add to the soup mixture along with the cooked chicken, coriander, garlic powder, and red pepper flakes. Simmer for 20-25 more minutes or until the rice is cooked through. Serve immediately.

Here's a link to the recipe I adapted: