Kitchen Sink Cookies

Some days, you can just see it in your kids' eyes. They are inattentive and getting into all sorts of mischief. The other day was one of those particular days. I could see Camden was in need of some quality time; in addition, she was hungry for a snack. Hunger does not combine well with emotional neediness. Having a sick baby does not mesh well at times with older children, more than one child, or really, other individuals with needs. I am sure many of you Mom's can relate. So, after lunch I told her we would find something fun to do together while Roman napped.

When I see this look in her eyes I typically choose to color, paint, or bake with her. These are all idle activites we can do while chatting together and she can share whatever is on her heart. Lately, it has been the start of school. Camden will turn five this summer and is very excited to start school; she asks everyday if she can go.


When Everyday Food came in the mail last month, I saw this recipe on the next to last page. They had caught my eye for some particular reason. I was intrigued and decided I'd give them a try next time I wanted an easy baking project with Camden.

This recipe was just perfect with lots of ingredients for Camden to measure and throw in. It is very forgiving, allowing you to use whatever is in your pantry. I was afraid we'd be overwhelmed by all the ingredients since they had "everything but the kitchen sink", but they were just perfect together. They were not too sweet, or chocolatey, had a very clean flavor, you could actually taste the dough(and it was very good) and they remained chewy. I will keep these in mind for occasions when I need to throw something together quickly.


Kitchen Sink Cookies

2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins[I used raisins and craisins]
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)
Directions
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely

Southern Tiramisu

It seems that between the bout of sickness in my house and all this snow, I am in need of comfort food. Banana pudding is one of those things my Dad always made us for dessert. In my home growing up; Mom was the cook and Dad was the baker. You would often find him whipping this up at seven in the evening and us awaiting impatiently for it to be finished. Seldomly, would we wait until it was properly cool and set. Most times, we would dig right in to the warm, gloppy mess, with the Cool Whip melting into a bubbly, watery, messy slime.

These days, I force myself to wait. I am an adult after all, or at least that is what I tell myself. I know most people frown upon Cool Whip; however, it just isn't the same with fresh whipped cream. Childhood memories seem to cast a spell over forever imprinting your tastebuds, no matter your age or dietary concerns.


I remember once hearing this referred to as Southern Tiramisu, which I believe, is properly fitting. I made this for a baby shower a few weeks ago in which someone told me it reminded her of her Mama's. It seems every southern home as some sort of variation on banana pudding. This is mine.

Banana Pudding

1 1/2 cans evaporated milk
1 large sized box Cook and Serve vanilla pudding
1 box Nilla wafers
4 bananas
Cool Whip

Cook pudding according to directions on package, using evaporated milk instead of regular milk.

In 2 qt. oval dish, cover bottom with a layer of Nilla wafers. Slice two bananas over wafers into another layer, covering. Pour half of the pudding over top. Repeat layers. Place in refrigerator to cool and set. Once cool, spread a layer of Cool Whip over top. Take a few extra cookies and crumble over top.

Comfort Food

After the week we had, we were in definete need of something comforting. Well, at least I was and I plan the means. Not having failed me yet, I decided to try out Ellie's Oven Fried Chicken. Serve this along with Parmesan Mashed Potatoes and Butter lettuce wedges topped with ranch dressing and you've got yourself a very light comforting meal.

The chicken was really fantastic; it remained crisp and I did not miss the frying at all. Although next time I think I may bake it on a rack so the bottom crisps as well. The mashed potatoes were creamy and tasty, probably partly because I busted out my $10 wedge of parmigiano reggiano. And as always, the dressing was great. I really don't know why I ever bought dressing out of a bottle? It is so easy to whip up a dressing with whatever you have in the pantry. Each recipe really delivered and I will keep these in mind for when I am wanting something familiar.

This meal very much reminded me of my Mom. She grew up in a small town in North Carolina and always served us down home good cookin'. When she married my father, she did not know how to cook spaghetti and considered it exotic. It is funny how that was the mindset, considering the access we have to food and recipes now. She has strayed a bit and makes spaghetti and stir-fry, but still remains true to her roots since that is what they are accustomed to. So, this meal is for you Mom, thanks for eating my Minestrone when you came to visit!

Weekend Breakfast Blogging

Once again, another recipe from my new favorite cookbook. I am posting these pancakes at a perfect time with Valentine's Day being today. This would be a perfect breakfast in bed for your significant other.

On Saturday's, I tend to slow things down and enjoy making a larger breakfast while we're all home. Camden likes to help sometimes, but most of the time opts for Saturday morning cartoons. This particular day she chose the cartoons.


These are very quick to mix together, but a little more special than everyday pancakes, making them perfect for the weekend. I felt good feeding these to my kids with ingredients such as whole wheat flour, honey, and lightly sweetened syrup. Camden really loved them and ate four, drawn in by the bright red strawberry sauce.


I made these last weekend while Roman still had no appetite. I am not normally the type of Mom to add junk to pry food in to her children. However, I felt pity on him and was hoping to cheer him up by making him a happy face pancake. He still would not eat.

The poor little guy just waved pitifully at his pancake saying "Hiii..." over and over until we took it away. I really bothers me to see him with a loss of an appetite, since he is my best eater. Thank goodness he is feeling much better now, with a full appetite.

These pancakes were very light and fluffy and healthy tasting - without sacrificing flavor. I am making this my entry for the Weekend Breakfast Blogging event.

Slowing Down

If you remember, I had mentioned this Tomato Shrimp and Risotto I made the second night Roman was not feeling well. I honestly do not know WHAT I was thinking when I decided to make risotto, the slowest food on earth, when I had a sick baby. Call it insanity, or whatever you choose, but it was worth it. It was definetely well worth the work. It took about 1 1/2 hours when all was said and done, and why? I still can't recall. I used Cook's Illustrated version of risotto, which I will post when I get a chance. This was less stirring, which I thought would make it easier. It didn't. Shrimp was simply sauteed in olive oil; tomatoes and onions going in first to cook down, burst the tomatoes, throw in the shrimp, sprinkled with Tuscan Sunset from Penzey's and done. Well, sounds simple.


As of right now, we have found in addition to the stomach flu on Friday, ear infection, the cough Roman has was a result of RSV. How fun. The doctor seems to think Camden may have caught it as well. So, I am thinking for a while, posting(which ironically, just sped up) may slow down for a bit. I am going to try to keep it up, but no promises. I am going to be doing lots of non-fun, non-food related things. Albuterol, anyone? Yeah, makes me lose my appetite too. Not to mention; I'm so tired, when it comes to writing, my mind feels blank.

Last night's meal was really great, and normally, I would have loved blogging it. Roasted salmon, steamed veggies, and sweet potatoes. After a day at the doctors, a million phone calls, a trip downtown, we didn't eat until 8 PM. We were starving, so, the idea of a picture was quickly dismissed. I assure you, it was very good. I am afraid the next few days may be this way, but who knows? I could be surprised.

Camden's Cookies

With a very Roman centered weekend, I felt rather badly for Camden. Always the little trooper understanding her brother is needier than her at times. She waits patiently for the storm to be over; watching movies, playing with her pet shop, while wanting to help her brother feel better. She loves to fetch him his juice, hug him and hold him - as long as he doesn't cough on her. The ever doting big sister.


She is my M&M lover. Ever since she was old enough to pick out a treat at the grocery store, it was always M&M's. Sometimes, she'll stray away to peanut M&M's or mini's, but most of the time it's just plain old M&M's.

When I saw these cookies on Kitchen Parade a while back, I knew they would be perfect for her and filed them away for such a weekend as this. Camden was delighted when she saw them and could not wait to finish dinner, despite it being Beef and Barley Soup. They were perfectly chewy cookies and weren't too sweet despite being topped with candy. However, to a four year old this is not important. She knows they are her cookies and that is all that matters.

The "First Meal"

With Roman sick all weekend, I had been unable to do little more than wiping noses, administering medicine and cook for the rest of us. The beginning of my very long weekend started Friday with a sick baby, a blizzard warning and a frozen pizza. Saturday was shrimp with risotto, which I will blog later. Roman did little more than drink water all weekend, which concerned me because he never loses his appetite.

Yesterday afternoon, the Hub came home with Slow Melt Popsicles, these are great if you have toddlers by the way. Roman decided that these were okay to eat and slowly finished one off. Immediately, I saw a glimmer in his eye and what began the return of his appetite. He slept off and on all day, finally waking up for dinner.

I was actually able to cook with him napping so much, thankfully. I had planned to make Ellie Krieger's Beef and Barley soup, which was just perfect for the occasion. So, maybe this weekend wouldn't be such a bust after all.


(This was taken earlier[mid-cough] when I tried to get him to eat some yogurt. Pitiful, isn't he?)

This made for a very hearty meal needing nothing else to accompany it. The Hub raved, Camden gave it an "okay", and Roman? My previously, lifeless boy, ravished it picking out all the mushrooms and eating them first. Go figure, he is probably the only kid I know that loves mushrooms. I was glad to see his appetite back.

Carrot Cupcakes

Ellie is back in my kitchen today and still has not let me down. This cookbook is definetely a keeper and I don't plan to let my copy go anytime soon.

I promised Camden we would make a snack together today not sure what I would make. I quickly looked through my pantry contents hoping to find some inspiration. I knew I wanted something baked, sweet and relatively easy for a four year old. I quickly thought of the two brown bananas sitting on the counter, but, we were not in the mood for anything banana, having had smoothies last night for snack. I figured I'd pop open Ellie's cookbook knowing she'd deliver something perfect for the occasion.


And there they were. I had carrots and half a package of cream cheese I needed to use up. The only thing I did not have was applesauce. Hmm...what to do? I had a can of pumpkin puree in the pantry, so I figured that would work.

I was honestly not sure about this recipe. The cookbook stated that you could use plain whole wheat flour instead of the pastry whole wheat, which I decided to do since that's what I had. I was almost sure that these would be very healthy, heavy, dense tasting cupcakes. They. weren't.

They were sweet, moist, light, and warm tasting from the spices with just the right balance of sweetness from the frosting. I was impressed. Still am. The pumpkin added a warmer, richer flavor. However, I have not tried these as originally intended with applesauce. I am anxious to see the difference. But, I really liked the pumpkin, so maybe I won't. I would imagine this probably altered the nutrition a little, but as I've mentioned before, I am not a calorie counter.

I made curry, now what do I do with my rice!?

So, you just had Indian food and if you're like me you tend to make enough rice to feed an army. Leftover rice is great, but there is only so much you can do with it. I suppose it is a good thing rice is cheap.


On this particular night I had nothing sweet in the house and as usual, my sweet tooth kicked in. Not to mention is was a blustery North Dakota evening and I wanted something warm and comforting. This winter weather is not good for my hips!

However, not being one to waste, I decided to use my rice before it was past it's prime. And, it hit the spot. It is also very budget friendly using staples and the recipe is very forgiving.

Rice Pudding

2 cups leftover cooked white rice
3 cups milk (any kind, this time I used 1 cup vanilla soy and 2 cups regular)
1/2 cup sugar
small pinch salt
1/2 cup raisins(I used golden, because, that's what I had)
1 teaspoon vanilla extract
1/2 tsp. orange zest
1/2 teaspoon cinnamon


Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla, zest, and raisins. Cook until just about all of the milk is absorbed (about 30-45 minutes). Stir in cinnamon.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.

Weekend Cookbook Challenge

I am not one to make resolutions each year, thinking it silly and knowing I will never follow through. However, one of my "resolutions" for the new year is to participate in more blogging events. I see various blog participating and it seems I never find out about them until after the deadline. Is there a secret club? Or am I just slow? Well, I am on top of the game this time I suppose. The theme for this month's Weekend Cookbook Challenge is Nigella Lawson.

Just like my slow discovery of The Pioneer Woman, I suppose I was slow to catch on to the gloriousness that is Nigella Lawson. I purchased Nigella Express last December and quickly fell in love with her writing. Shortly thereafter I purchased Feast read it through and put on the shelf forgetting about it until recently.



We are big lover's of Indian food which is unfortunate because there are no Indian restaurants in North Dakota. There really isn't much of anything, actually; but, that's another story.

We were quite spoiled in Guam with two Indian restaurants, our friends that turned us on to Indian and made it often, as well as a lovely couple from India that we got together with from time to time.

This particular curry was quite a bit of work for a weeknight, which is not something I typically say usually willing to undertake any recipe despite the day of the week. However, I chose to serve it with her Aloo Gobi as well. Between the two curries and making them simultaneously I set myself up.

Looking at the recipes, it looked like it'd be a breeze. Not so much. I also did not factor in cranky kids. In the end, I did get on the table, it took about 1 1/2 hours. I was proud to say I did not burn anything and it was well worth the work. However, next time I will save it for a Saturday when the Hub is home to help.

With a deadline of February 21, I knew I could make it well in time for the Cookbook Challenge. I can not wait to see what other bloggers have prepared.

The Food You Crave

I suppose this is a cookbook review of sorts. I preordered The Food You Crave back in January after hearing about it's upcoming release. I was pretty excited to see a cookbook from Ellie Krieger since I enjoyed her show quite a bit back when we had Food Network still. She has a very pleasant demeanor and features a lot of really great healthy sounding recipes. I had tried a few, which I can't recall off the top of my head right now, and really enjoyed them.

Upon opening this book I was very excited by everything I saw and wanted to make at least 80% of the recipes. This book is jammed pack with tons of great recipes and beautiful pictures. It is hardback and seems very sturdy with nice thick semi-glossy pages. She includes tips throughout the book, but not so many that you are overwhelmed by the information.

Nutritional information is included for all recipes. Also included is what each recipe is an "Excellent source of"(i.e. calcium, fiber, vitamins, etc) as well as "Good source of". While I am not a calorie counter and probably never will be, this is great information to have since I have two young children and try provide a balanced diet.



Tonight, I prepared the Fettuccine with Creamy Red Pepper Sauce. I was not entirely sure how we would like it, even though we like most of the ingredients separately. Sometimes when you puree things together it tends to ruin it for me; I guess it's a texure thing. Well, I was very pleasantly surprised. It was the perfect balance of roasted red peppers and feta cheese. All the flavors blended together really nicely and nothing was too strong or off balance.

All the ingredients are pantry staples for me, making it easy to throw together when I am scrounging for something other than sandwiches. It took about 15 minutes to put together, making it perfect for weeknights.

Both of my kids gobbled it up, unaware they were eating red peppers. So, I would say this is winner. [The only change I made was to use plain pasta since that is what I had in the pantry.]



I also made the Aromatic Noodles with Lime Peanut Sauceand the Carrot, Green Apple, and Mint Salad on the side. This was also very easy and quick to put together. The noodles are really tasty, with the right balance of flavors once again. We are all big fans of peanut butter, so I knew we would like this. The kids gobbled this up with Miss "What's that green stuff?" not even questioning the veggies. [I could not find sugar snap peas so I left them out.]

The salad was nice as a side, but the Hub was not crazy about it and said he wouldn't want to eat it just alone. [I could not find mint at the store, so I omitted that and added a handful of raisins instead.]

I am really happy to have added this cookbook to my collection. I have many others planned for this week including: Whole-Wheat Pancakes with Strawberry Sauce, Over Fried Chicken, Parmesan Mashed Potatoes, Salmon Cakes with Ginger Sesame Sauce, and Beef and Barley Mushroom Soup.

Lazy Sunday afternoons

I feel as though I am the last person to hear about this site. However, I suppose better late than never, right? Like most, I have quickly fallen in love with her writing. Oh, how I wish I were that creative. Maybe in another life.

Now cooking...I can do. So, I figure I can at least use her recipes and pretend I am as creative.


This one was so simple, even a four year old could make them. So, I enlisted the help of my daughter to assist. Really, partly because I didn't care to unwrap the candy. But also, the quality time is good for both of us and she's really interested in food already.



I tend to turn into a lazy blob on Sunday afternoons after church. So, I take the Sabbath very seriously, as you can see. However, my sweet tooth never rests. And neither do the kids...*sigh*


All in all, this was really great to make. I plan to keep the ingredients on hand for when a sugar cravin' strikes. Camden was very proud of her accomplishment as well. Our conversation went something like this:

Me: "I'm going to put this on my website so everyone can see how great of a cook you are."
Camden: "No, how can everyone see? Only some can see, right?"
Me: "No, it will be up there and anyone that finds it on my blog will be able to see you helping me."
Camden: "Oh, okay. Well make sure you do that...so that not only one person can know, but everyone can know how great of a cook I am. Okay, Mom, okay?"

"Roll" out of bed and eat these...

I apologize for the length of time between posts. I would offer up excuses; but really it's very lame[read:my camera battery died and I never got around to recharging it] and I wouldn't want to tar my reputation(Yeah, right). However, hopefully this post will redeem me.



For whatever reason at seven o'clock last night I got a hankerin' for something hot and baked. I don't know why I do these things to myself? My kitchen was spotless thanks to my wonderful Hub, kids were ready to get in bed. So, I suppose it was screamin' to me.

What else? Cinnamon rolls! I have wanted these for the past, well month really, but my laziness, guilt, and common sense got the better of me.


It was worth all the work. I'll clue in all(three) of you readers, the easiest way to slice them is with dental floss. I can't remember where I picked up this handy tip, but it makes me oh so happy. One less knife I have to wash. You know, because that's how I roll.

I just realized how corny that unintentional pun was.

Three hours later, they emerged from the oven. I apologize for the bad picture, but after that long, they weren't gonna sit too long for a photo shoot.

The best thing about this recipe is that it yields 24 rolls, on your hips as well. I was able to bake six for a snack, stick six in the fridge to rise overnight for breakfast this morning, then the last twelve? Well, into the freezer to freeze for the next time I get a cravin'. And that time, I won't have to do any work. Oh yeah...!

Basic Sweet Dough:
3/4 c. milk
1/2 c. sugar
1 1/4 salt
1/2 c. butter
2 packages yeast
1/3 c. warm water
3 eggs, room temp
5 1/2 to 6 1/2 c. AP flour

Place milk, sugar, salt, and butter, in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to room temp.

Dissolve yeast in warm water in warm bowl. Add milk mixture, eggs, and 5 cups flour. Mix about 2 mins. with dough hook. Add remaining flour 1/2 cup at a time and mix until dough clings to hook. At this point, I usually pull it out of the mixer and knead by hand.

Place dough in greased bowl, turning to grease top. Cover. Let rise about 1 hour or until doubled.

Turn dough onto floured surface and roll into 10x24 in. rectangle.

Now for the...

Filling:
1 c. brown sugar
1/2 c. sugar
1/2 butter, softened
1/4 c. AP flour
1 1/2 tbsp. cinnamon
1/2 c. walnuts

Mix together until well blended. Spread mixture over dough. Roll dough tightly to form 24 inch roll and pinch seam to seal. Cut into 25 slices(about 1 inch).

Place in two greased 13x9 in. baking pans and let rise 45 to 60 minutes, or until doubled.

Bake at 350º for 20 to 25 mins.

Glaze:

1/3 c. evaporated milk
2 tbsp. brown sugar
1 1/2 c. powdered sugar
1 tsp. vanilla

Place milk and brown sugar in small saucepan. Cook over medium until it begins to boil, stirring constantly. Place milk mixture, powdered sugar, and vanilla in bowl and beat until cream.

Yields: 24