Mama's Fall Cooking.... Ooohhh Ahhhhh
So today is a chilly, rainy day here in the great state of Minnesota. I woke up today claiming it's a pj day, so we watched a movie and relaxed under blankets. But since I'm not that good at sitting still i decided to fire up the oven and make Rosie some yummy treats. She loves a good doggie cookie. And I love making ones that are healthy for her!
She gobbeled them up in seconds. I had to really watch the girls they wanted to give her like 4 a piece. She wouldve had a nasty stomach ache. It's great to bake for her then I'm less likely to eat the whole pan myself.
Rosie's Soft PB Cookies
1 cup of whole wheat flour
3/4 cup quick oats
1/4 peanut butter
1/2 water
1/4 cup + 2tbsp applesauce
2 tbsp agave nectar
1 tsp. baking soda
mix it together, flour a surface and roll it out. Cut into whatever shape you love and bake at 350 degrees for about 18 min.
After i made that I kinda wanted to make a couple soups for the freezer to use for lunches or supper thru out this chilly season. I crave a cup of soup and sandwich when its cold out. And I love it even more when its homemade. So i made chicken wild rice soup, and vegetable beef soup.
It heated the house up to a nice comfy temp, we had to open a window because they all steamed up after a few hours of cooking. That's ok i'm a super big freeze baby. There's something about being in the kitchen jamming out to music and cooking up a storm. It's therapeutic.
Scott thought he would join me for a little kitchen time and make his favorite batch of cookies. There from the smitten kitchen but he did tweak it a little. He loves to add butterscotch chips to the batch. And trust me everyone else agrees too!
Here is the recipe if anyone is interested in making a batch on this chilly day.
Crispy Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips or{ half choc half butterscotch}
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
I recommend doubling it because they go fast.
Unexpected company is coming soon, so glad we spent the morning in the kitchen. Lucky them....
Rosie's Soft PB Cookies
1 cup of whole wheat flour
3/4 cup quick oats
1/4 peanut butter
1/2 water
1/4 cup + 2tbsp applesauce
2 tbsp agave nectar
1 tsp. baking soda
mix it together, flour a surface and roll it out. Cut into whatever shape you love and bake at 350 degrees for about 18 min.
After i made that I kinda wanted to make a couple soups for the freezer to use for lunches or supper thru out this chilly season. I crave a cup of soup and sandwich when its cold out. And I love it even more when its homemade. So i made chicken wild rice soup, and vegetable beef soup.
It heated the house up to a nice comfy temp, we had to open a window because they all steamed up after a few hours of cooking. That's ok i'm a super big freeze baby. There's something about being in the kitchen jamming out to music and cooking up a storm. It's therapeutic.
Scott thought he would join me for a little kitchen time and make his favorite batch of cookies. There from the smitten kitchen but he did tweak it a little. He loves to add butterscotch chips to the batch. And trust me everyone else agrees too!
Here is the recipe if anyone is interested in making a batch on this chilly day.
Crispy Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips or{ half choc half butterscotch}
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
I recommend doubling it because they go fast.
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