1 1/4 c flour
1 c unsweetened cocoa powder
1 tsp kosher salt
2 sticks butter, melted and hot to the touch
1/4 c vegetable oil
1 1/2 c granulated sugar
1 c packed brown sugar
4 large eggs
1 tbs vanilla extract
8 + 4 whole Oreo cookies, smashed and broken (double stuff is recommended)
1 c chocolate chips
Preheat oven to 350 degrees and line a 9 X 13 baking dish with parchment paper.
Place flour, cocoa powder, and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a large mixing bowl (kitchen-aid). Whisk until well combined, at least one minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredients, gently stirring just until batter forms. Fold in 8 smashed Oreo cookies and chocolate chips, then transfer to baking dish. Spread evenly and top with 4 more broken Oreo cookies.
Bake 25 or more minutes. (In my oven, 45 minutes.)
From Picky-Palate
Saturday, May 16, 2020
Monday, May 11, 2020
Sausage Croissant Casserole
1 lb. breakfast sausage
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese
Spray 9 x 13 baking dish with cooking spray, set aside.
Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.
While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with the sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
Bake, covered, for 30 minutes at 350. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.
From Our Best Bites
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese
Spray 9 x 13 baking dish with cooking spray, set aside.
Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.
While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with the sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
Bake, covered, for 30 minutes at 350. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.
From Our Best Bites
Wednesday, April 1, 2020
Chocolate Peanut Butter Ice Cream
1 c heavy cream
1 c whole milk
1/2 c sugar
1/4 c unsweetened Dutch process cocoa powder
1/8 tsp salt
1/2 c smooth peanut butter
1 c peanut butter cups, roughly chopped
In a large saucepan, combine the cream, milk, sugar, cocoa, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. Continue to stir non-stop (DO NOT STEP AWAY!)
When the mixture begins to foam, remove it from the heat and stir in the peanut butter and peanut butter cups (or save to add later, but I like mine melted into the ice cream). Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process in ice cream maker according to your machine's directions. Transfer to a freezer safe container and enjoy!
From Barefeet in the Kitchen
1 c whole milk
1/2 c sugar
1/4 c unsweetened Dutch process cocoa powder
1/8 tsp salt
1/2 c smooth peanut butter
1 c peanut butter cups, roughly chopped
In a large saucepan, combine the cream, milk, sugar, cocoa, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. Continue to stir non-stop (DO NOT STEP AWAY!)
When the mixture begins to foam, remove it from the heat and stir in the peanut butter and peanut butter cups (or save to add later, but I like mine melted into the ice cream). Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process in ice cream maker according to your machine's directions. Transfer to a freezer safe container and enjoy!
From Barefeet in the Kitchen
Friday, March 20, 2020
Knock-Off Levain Cookies
1 c cold butter (straight from the fridge!) cut into tablespoon-size pieces
1 c (7.5 oz.) lightly packed light or dark brown sugar
1/2 c (3.75 oz.) granulated sugar
2 large eggs, cold from the fridge
1 tsp vanilla extract
1 1/2 c (7.5 oz.) all-purpose flour
1 c (4 oz.) cake flour
1/2 c (1.75 oz.) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 - 2 c semisweet chocolate chips
Preheat oven to 375, line two baking sheet pans with parchment paper.
Using the paddle attachment, add the cold butter and sugars. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well combined, scraping down the sides and bottom of the bowl as needed.
Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes. Add the flour, cake flour, cocoa powder, baking soda, and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere). When just a few dry streaks remain, add the chocolate chips and mix just until combined and there are no dry spots.
Scoop very large balls of dough (4-4.25 oz. per cookie) and place several inches apart on the prepared baking sheets (you can probably fit 5 cookies per sheet). Bake for 9-10 minutes (14 minutes in my oven) until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing.
From Mel's Kitchen Cafe
1 c (7.5 oz.) lightly packed light or dark brown sugar
1/2 c (3.75 oz.) granulated sugar
2 large eggs, cold from the fridge
1 tsp vanilla extract
1 1/2 c (7.5 oz.) all-purpose flour
1 c (4 oz.) cake flour
1/2 c (1.75 oz.) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 - 2 c semisweet chocolate chips
Preheat oven to 375, line two baking sheet pans with parchment paper.
Using the paddle attachment, add the cold butter and sugars. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well combined, scraping down the sides and bottom of the bowl as needed.
Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes. Add the flour, cake flour, cocoa powder, baking soda, and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere). When just a few dry streaks remain, add the chocolate chips and mix just until combined and there are no dry spots.
Scoop very large balls of dough (4-4.25 oz. per cookie) and place several inches apart on the prepared baking sheets (you can probably fit 5 cookies per sheet). Bake for 9-10 minutes (14 minutes in my oven) until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing.
From Mel's Kitchen Cafe
Sunday, March 15, 2020
Honey White Bread
1/3 c oil
1/3 c honey
1 Tbs yeast
2 tsp salt
6.5 c flour
2.5 c warm water
Mix water, oil, honey. Add 3 c flour and yeast. Add 3 more c flour and salt. Knead for 30 seconds. Add 1/2 c flour and knead for 5 minutes. Let rise for 30 minutes. Punch down and divide into 2 loaves. Bake at 325 for 40 minutes.
From Jen Evans
1/3 c honey
1 Tbs yeast
2 tsp salt
6.5 c flour
2.5 c warm water
Mix water, oil, honey. Add 3 c flour and yeast. Add 3 more c flour and salt. Knead for 30 seconds. Add 1/2 c flour and knead for 5 minutes. Let rise for 30 minutes. Punch down and divide into 2 loaves. Bake at 325 for 40 minutes.
From Jen Evans
Festive Salad
Dressing:
1/2 c sugar
1/3 c red wine vinegar
2 Tbs lemon juice
2 Tbs finely chopped onion
1/2 tsp salt
2/3 c oil
2-3 Tbs poppy seeds
Blend all together
Salad:
10 c (1 large) romaine lettuce
1 c shredded Swiss cheese
1 med apple, cubed (fuji, gala works great)
1 med pear, cubed
1/4 c cranberries
1/2-1 c cashews
Toss salad together, toss dressing over salad just prior to serving.
From Emily Kartchner
1/2 c sugar
1/3 c red wine vinegar
2 Tbs lemon juice
2 Tbs finely chopped onion
1/2 tsp salt
2/3 c oil
2-3 Tbs poppy seeds
Blend all together
Salad:
10 c (1 large) romaine lettuce
1 c shredded Swiss cheese
1 med apple, cubed (fuji, gala works great)
1 med pear, cubed
1/4 c cranberries
1/2-1 c cashews
Toss salad together, toss dressing over salad just prior to serving.
From Emily Kartchner
Meatloaf
2 slices of bread, broken into pieces
2 lbs hamburger
1/2 c milk
1 egg
1 tsp salt
1/4 tsp pepper
dried minced onion (optional)
Pour milk over bread. Beat egg and add. Break hamburger into smaller pieces and add. Mix by hand. Add salt, pepper and onion. Mix in, spread in bread loaf pan. Bake at 325 for 1.5 hours. Serve with ketchup.
From Sarah Cramer
2 lbs hamburger
1/2 c milk
1 egg
1 tsp salt
1/4 tsp pepper
dried minced onion (optional)
Pour milk over bread. Beat egg and add. Break hamburger into smaller pieces and add. Mix by hand. Add salt, pepper and onion. Mix in, spread in bread loaf pan. Bake at 325 for 1.5 hours. Serve with ketchup.
From Sarah Cramer
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