Monday, July 21, 2014

Oatmeal Chocolate Chip Craisin Cookies


When you're assigned a blog like Because I Like Chocolate for Secret Recipe Club, well, you better make something that contains chocolate. Mallory's blog had many good things to choose from, but I chose these cookies because I love all the ingredients! Oatmeal cookies are THE best, and when you throw in some craisins and some chocolate chips, then they're even better. This recipe also contains very little butter, so for cookies, they are relatively healthy. I love these - they turned out flat and crispy and full of flavor. Thanks, Mallory!

In a large mixing bowl, combine the butter, applesauce and white sugar.


Cream this mixture until smooth, then add the brown sugar and eggs


and beat until combined. Add the flour, baking powder, baking soda, salt and cinnamon


and mix until combined. Mix in the oats.


Stir in the chocolate chips


and craisins. (Mine are in a strainer cause I like to soak them in hot water for 10 minutes to soften them up!)


Drop by tablespoonfuls onto a lined baking sheet. Bake at 375 for 10-12 minutes. Cool on the sheet 1 minute before transferring to a wire rack to cool completely.



One year ago: Mango Spinach Salad with Warm Bacon Vinaigrette
Two years ago: Double Chocolate Caramel Brownies
Three years ago: Raspberry Custard Bars
Four years ago: Spicy Grilled Pork Tenderloin
Five years ago: Crab Rangoon


Oatmeal Chocolate Chip Craisin Cookies

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
5 Tbsp. butter, at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1/2 cup applesauce
2 1/2 cups rolled oats
1 cup craisins
1 cup chocolate chips

In a large mixing bowl, cream together the butter, applesauce and white sugar. Add the brown sugar and eggs and beat until combined. Add the flour, baking powder, baking soda, salt and cinnamon and mix until combined. Mix in the oats. Stir in the craisins and chocolate chips.

Drop by tablespoonfuls onto a lined baking sheet. Bake at 375 for 10-12 minutes. Cool on the sheet 1 minute before transferring to a wire rack to cool completely.




Thursday, July 17, 2014

Shrimp and Snow Pea Curry


This is a delicious and SUPER FAST meal, perfect for a busy weeknight. Because it's basically a stir fry, and you use cooked shrimp, it comes together in less than 15 minutes, even including chopping! So if you're serving with rice or noodles, you'll want to get those started before you start making the curry.

I love the contrast of colors and textures in this dish. The spongy mushrooms and shrimp soak up the delicious coconutty curry sauce, and the peas provide great color AND snap. (Hence their name!)

Heat oil in a wok or large skillet over medium heat. Add onion, mushrooms, curry powder


and cook, stirring, until vegetables are soft and curry is fragrant, 2-3 minutes. Add peas and cook and stir for 2-3 minutes. Stir in coconut milk.


Bring to a boil, add the shrimp and cook until the shrimp have warmed through, about 1-2 minutes.


That's all there is to it!


One year ago: Plum Snack Cake
Two years ago: Shrimp and Goat Cheese Corn Cakes
Three years ago: Mint Chocolate Chip Ice Cream
Four years ago: Chicken and Black Bean Tostadas
Five years ago: Summer Cucumber Salad

Get more inspiration at Full Plate, Showcase Your Talent.

Shrimp and Snow Pea Curry

1 Tbsp. olive oil
1/2 cup sliced white onion
4 oz. mushrooms, quartered
2 Tbsp. curry powder
12 oz. medium cooked shrimp
12 oz. sugar snap peas, trimmed
1 cup coconut milk

Heat oil in a wok or large skillet over medium heat. Add onion, mushrooms, curry powder and cook, stirring, until vegetables are soft and curry is fragrant, 2-3 minutes. Add peas and cook and stir for 2-3 minutes. Stir in coconut milk. Bring to a boil, add the shrimp and cook until the shrimp have warmed through, about 1-2 minutes.

Recipe Source: Adapted from Eating Well

Monday, July 14, 2014

Summer Salad with Blueberry Balsamic Vinaigrette


Have I mentioned how much I love summer? The hotter weather seems to call for lighter eating, and this salad fits the bill perfectly. I make this so often, and I just realized I should share it with you, so you can make it and love it too. I usually make it as a side salad, but you could easily throw some cooked, shredded chicken on top and have a wonderful meal. It's incredibly versatile, too - although I love using blueberries to "match" the vinaigrette, you could use any type of berry. Also, if you don't have macadamias, use almonds or pecans or walnuts, whatever you have on hand.

Note: this dressing makes enough for probably 4 different salads like this. Just keep it in the fridge, and let it come to room temperature and whisk again before using.

For the dressing, combine the oil, vinegar,


mayo,


honey


and mustard and whisk well.

In a large salad bowl, toss the spring mix with the onion and blueberries.


Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with cheese and nuts.


Enjoy!


One year ago: Strawberry Pound Cake with Strawberry Glaze
Two years ago: Chocolate Ice Cream
Three years ago: Shrimp with Orzo
Four years ago: Melon Breeze
Five years ago: Raspberry Cake

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Share Your Stuff, Tickle my Tastebuds.

Summer Salad
1 - 5 oz. bag spring mix
1/4 cup thinly sliced red onion
1/2 cup blueberries
1/4 cup blue cheese crumbles (or goat cheese or feta)
1/4 cup macadamia nuts, chopped and toasted

Blueberry Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup blueberry balsamic vinegar
1 Tbsp. mayonnaise
1 Tbsp. Honey
1 tsp. Dijon mustard

For the dressing, combine the oil, vinegar, mayo, honey and mustard and whisk well. In a large salad bowl, toss the spring mix with the onion. Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with blueberries, cheese and nuts. Serves 4-6 as a side course, with leftover dressing.


Wednesday, July 9, 2014

Strawberry Almond Scones


There are probably lots of things you could bake to make your family/friends/colleagues happy, but scones are right near the top. These scones have a wonderful texture and flavor - and the combination of strawberries and almonds is perfect at this time of year! Make your breakfast/coffee break/afternoon snack dreams come true - just whip up a batch of these scones!

In a large bowl or food processor, combine the flours,


sugar, baking powder, baking soda, and salt. Mix until combined.

Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter. If you did use a food processor, transfer the flour/butter mixture to a large bowl.

Add the buttermilk


and the sliced strawberries,


mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar.


Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk,


and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones


(I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.


Aren't these beautiful?


I love summer, strawberries, and scones! Three things that start with "s!"


One year ago: Mexican "Fried" Ice Cream Dessert
Two years ago: Zucchini Fries
Three years ago: Thai Chicken Tacos
Four years ago: Strawberry Rhubarb Crumb Pie
Five years ago: Creamy Brownie Frosting

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, the Yuck Stops Here, Full Plate, Showcase Your Talent.

Strawberry Almond Scones

1 1/2 cups flour
1 1/2 cups white whole wheat flour
1/4 cup plus 2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, cold, cut into small pieces
1 1/4 cup buttermilk
1 1/2 cups strawberries, sliced
2 Tbsp. turbinado sugar
2 cups powdered sugar
3 Tbsp. buttermilk
1/2 tsp. almond extract
1/2 cup sliced almonds, toasted

In a large bowl or food processor, combine the flours, sugar, baking powder, baking soda, and salt. Mix until combined.
Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter.

Add the buttermilk and the sliced strawberries, mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar. Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk, and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones (I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.

Recipe Source: The Curvy Carrot

Monday, July 7, 2014

Peanut Butter Oatmeal White Chocolate Chip Cookies


I'm glad that there seems to be an endless supply of cookie recipes. I especially like these, as they are of the more "hearty" variety of cookie - loaded with oats and sweetened with white chocolate chips, you won't feel too badly about eating more than one of these.

Beat butter and brown sugar in the bowl of an electric mixer until light and fluffy. Add the peanut butter


and beat on lower speed until all incorporated.

Add the eggs, one at the time, beating until combined. Beat in the vanilla extract. On low speed, sift in the flour, baking soda


and salt, mix until all incorporated. Add the old fashioned oats


and mix it on low speed as well, until just combined.

Fold in the white chocolate chips.


Scoop the cookies onto a cookie sheet,


(I always line mine with the silpat!) and bake for 9 minutes. Let rest on the sheet for 1-2 minutes, then remove to a wire rack to cool completely.


Enjoy!


One year ago: Chicken Lettuce Wraps
Two years ago: Peaches and Cream Muffins
Three years ago: Rhubarb Sorbet
Four years ago: Cajun Shrimp Pasta
Five years ago: Brownie Waffles

Find more great ideas at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds, Share Your Stuff.

Peanut Butter Oatmeal White Chocolate Chip Cookies

1/3 cup butter, softened
1 cup brown sugar
2 eggs
1/2 cup creamy peanut butter
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
3 cups oats
1 cup white chocolate chips

Beat butter and brown sugar in the bowl of an electric mixer until light and fluffy. Add the peanut butter and beat on lower speed until all incorporated.

Add the eggs, one at the time, beating until combined. Beat in the vanilla extract. On low speed, sift in the flour, baking soda and salt, mix until all incorporated. Add the old fashioned oats and mix it on low speed as well, until just combined.

Fold in the white chocolate chips. Scoop the cookies onto a cookie sheet, shape the cookies and bake at 350 for 9 minutes.

Recipe Source: Adapted from Will Cook for Smiles

Wednesday, July 2, 2014

Raspberry Pancakes


When it comes to breakfast, it's hard to beat pancakes and waffles. Unless it's with super yummy eggs. I guess they are all good options. But you can really make breakfast stand out when you add delicious seasonal fruit. That's the case with these pancakes, which I ate for dinner. No matter when you eat them, you will love them. Raspberries are another way to celebrate summer, and these are a great choice for the July 4 weekend!

Whisk the flour, baking powder


and salt in a bowl. In a large measuring cup or batter bowl, mix the butter,


buttermilk, eggs and sugar until combined.

Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the raspberries.


Heat a large pan or griddle on medium heat and grease with butter. Pour about 1/4 cup of the pancake mixture onto the griddle.


Cook for 2-3 minutes on each side.


Top with powdered sugar and additional raspberries.


Oh yeah, summer.


One year ago: Asparagus Soup with Herbed Goat Cheese
Two years ago: Mocha Chip Ice Cream
Three years ago: Goat Cheese Guacamole
Four years ago: Kiwi Strawberry Pie
Five years ago: Twisted Chicken Tetrazzini


Raspberry Pancakes

1 1/3 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. butter, melted
1 1/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons sugar
6-ounce package raspberries (almost 1 cup)

Whisk the flour, baking powder and salt in a bowl. In a large measuring cup or batter bowl, mix the butter, buttermilk, eggs and sugar until combined.

Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the raspberries.

Heat a large pan or griddle on medium heat and grease with butter. Pour about 1/4 cup of the pancake mixture onto the griddle. Cook for 2-3 minutes on each side.

Monday, June 30, 2014

Carmelized Peach and Brie Quesadillas


I don't know about you, but I would have never thought of this amazing combination for a quesadilla. I love love love brie, and I rejoice when peaches are in season, so I knew this would be the perfect recipe for me. It made for a delightful light summer supper paired with a salad, and would also work well as an appetizer. Did I mention it's summer? Hooray!

Over medium heat, melt 1 Tbsp. butter in a large skillet. Add onion, and cook,


stirring often, until onion is carmelized, about 5-7 minutes. Remove the onions to a plate and set aside. Add the remaining butter to the skillet, let it melt, then saute the peaches and thyme


for 2-3 minutes or until slightly softened.

Place tortillas on a flat surface. Evenly distribute about 1/4 of the brie, 1/2 of the onions,


and 1/2 of the peaches


on two tortillas. Place another 1/4 of the brie on top of the peaches.


Cover with the two remaining tortillas.

Coat a large skillet or grill pan with cooking spray and heat over medium heat. Add on stack and cook until golden on one side. Flip and cook until golden on the other side.


Repeat with the remaining stack. Cut into quarters and enjoy!


One year ago: Asparagus Soup with Herbed Goat Cheese
Two years ago: Spice Rubbed Salmon with Cucumber Relish
Three years ago: Chicken with Zucchini and Mushrooms
Four years ago: Rhubarb Blueberry Muffins
Five years ago: Grilled Rubbed Pork

Find more great ideas at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Exchange, Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds.

Carmelized Peach and Brie Quesadillas

4 (10-inch) flour tortillas
2 peaches, sliced
1/2 tsp. thyme
4 oz. Brie, cut into very thin slices
1/4 of one red onion, sliced
2 Tbsp. butter, separated

Over medium heat, melt 1 Tbsp. butter in a large skillet. Add onion, and cook, stirring often, until onion is carmelized, about 5-7 minutes. Remove the onions to a plate and set aside. Add the remaining butter to the skillet, let it melt, then saute the peaches and thyme for 2-3 minutes or until slightly softened.

Place tortillas on a flat surface. Evenly distribute about 1/2 of the peaches, onions and brie on two tortillas. Cover with the two remaining tortillas.

Coat a large skillet or grill pan with cooking spray and heat over medium heat. Add on stack and cook until golden on one side. Flip and cook until golden on the other side. Repeat with remaining stack.

Recipe Source: Adapted from Oprah
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