Sunday, July 15, 2012

Chocolate Chip Cookies Without Brown Sugar

Hi all, I am posting this for Jenny, I know I (Hailey) haven't posted in a loooong time, but if anyone is still reading this blog, I hope to get the recipes started back up again! Thanks for the cookie breakthrough Jenny!

I've been trying to figure out for YEARS how to make chocolate chip cookies in countries where I can't find brown sugar- first in France and now in Mexico.  And I finally figured out a recipe that includes ingredients I hope you can find everywhere!

Chocolate Chip Cookies Without Brown Sugar

1 1/2 cups sugar
3/4 cup unsalted butter (you could try salted, I just can't find it here...)
1 egg and 1 egg yolk
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chopped-up dark chocolate (about the size of chocolate chips, unless you're lucky enough to find chocolate chips!)

First, melt the butter in a small saucepan, and BROWN the butter.  Cook it, while stirring, until the little pieces of milk fat that are floating in the mix start to turn a caramel color.  Remove it from heat and let it cool.  Once it is cool to the touch (you can stand to touch it- I've also waited long enough that it hardens again, and can't tell the difference) add it in a bowl with the sugar.  Mix the two together.  Add the two eggs and vanilla and mix.  Combine the flour, salt and baking powder, and add to the sugar/butter/egg mixture.  After that's integrated, add the chopped up pieces of chocolate.

Grease a baking sheet and bake at 325 Fahrenheit or about 160 Celcius (our oven right now has little dots.....and I figure I put the temperature about where the 1 dot should be...).  Place cookies in mounds on tray and bake for 12-15 minutes!

Tuesday, January 31, 2012

Chocolate Lovers' Mint Brownies

I begged and begged my neighbor for this recipe. They are the most delicious mint brownies I've ever tasted. I should have taken a picture after I made them, but I took a bunch of them visiting teaching, and when I came home, they were all gone!

Chocolate Brownie:
2 cups sugar
1 cup butter, softened
4 eggs (room temperature, if you have time)
4 ounces unsweetened chocolate, melted and slightly cooled
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (I leave these out, since my husband doesn't like them)

In a large bowl, cream together the sugar and butter until fluffy. Beat in the egg until well blended, then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9X13 pan and bake at 325 for 30 to 35 minutes. Do not over bake. Cool slightly

Mint Frosting:
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
1/2 teaspoon peppermint extract
green or red food coloring

Mix ingredients until creamy and spread on brownies. Refrigerate for 1 hour.

Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla

Combine butter and chocolate chips in a heavy pan or double boiler. Add vanilla and blend thoroughly. Pour gently over the frosting and spread by tipping the pan before the glaze cools. Refrigerate.

I know, I know, you're thinking, "Of course these are good! They have almost a pound of butter in them." Well yes, they are, and that's what friends and neighbors are for--sharing the calories.

Tuesday, November 8, 2011

Tortellini with Balsamic Brown Butter

From (with some notes from me). The original is here. What we really liked about this recipe was that: 1) it's really, really easy; 2) it looks fancy; 3) it's kid friendly so our four year-old ate it.


18 to 20 ounces store-bought tortellini or ravioli, whatever flavor (I used a 25 oz bag, as that is all the store had)

6 tablespoons unsalted butter (I increased to 8 Tbsp because I had a bigger bag of ravioli, but it was way too much. Stick with less.)

2 tablespoons balsamic vinegar (buy good quality!)

1/2 teaspoon salt (Too much. I'd use 1/4 tsp, but I don't like things too salty).

1/4 teaspoon freshly ground black pepper

1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)--I used almonds

1/4 cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.

Monday, October 17, 2011

Quinoa Chili

Here's a nice vegetarian chili, whether your family goes meatless all the time or just wants to try something new. I stole it from a friend's blog ( and she has lots of other vegetarian recipes you can check out. You can also check there for a picture :)

2 t. olive oil
1 medium onion, chopped
- Heat oil in skillet over medium heat. Add onions and saute until tender

2 t. salt
1 green pepper, chopped
2 cloves garlic, minced
2 t. cumin
1 t. oregano
1/4 t. cayenne pepper
1/4 t. cinnamon
- Add above ingredients; saute for 5-10 minutes

2/3 c. quinoa
- Rinse quinoa and stir in

1 c. frozen corn
1 can tomato sauce
1 c. water
- Add above ingredients; simmer together for 20 minutes

2 cans beans
- Add beans to the pot and simmer another 15 minutes

Can be topped with your typical chili toppings - cheese, corn chips, sour cream, etc. One final note, the quinoa really does need all 35 minutes (at least) to cook fully, so don't skimp on the simmering time. Last time I made this the quinoa was still a little hard, so I would recommend covering the skillet while simmering and adding a little extra water if needed.

Monday, October 10, 2011

Peasant Bread

I just saw this same recipe posted already! Sorry. But try it, it's delicious!

Thursday, July 7, 2011

Chick-Fil-A Sandwich (pretty darn close to the real thing)

Me again. :)  Someone asked me to post the Chick-Fil-A recipe I made the other night.  You will be shocked at how close this really does taste to the real thing.


  • cups peanut oil
  • egg
  • cup milk
  • milk (for dipping chicken)
  • cup flour
  • 2 1/2 tablespoons powdered sugar
  • 1/2 teaspoon pepper
  • tablespoons salt
  • boneless skinless chicken breasts, halved
  • plain hamburger buns
  • tablespoons melted butter
  • dill pickle slices
  • Directions:

  1. 1 Heat the peanut oil in a pressure cooker to about 400°F. (I just fried mine in a saute pan on the stove top)
  2. 2 In a small bowl beat the egg and stir in the milk.
  3. 3 In a separate bowl combine the flour, sugar, salt and pepper.
  4. 4 Dip each piece of chicken in milk and roll in flour mixture until completely covered.
  5. 5 Drop all 4 in cooker.
  6. 6 When steam starts shooting through the pressure release, set timer for 3 minute. (IMPORTANT: DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!)
  7. 9 While chicken is cooking, spread a coating of butter on the face of each bun.
  8. 10 When chicken is done, remove it from oil and drain on paper towels.
  9. 11 Place two pickles on each bottom bun, then top with chicken and top bun.

And here is a link to the recipe I used.

Saturday, June 25, 2011

Mango Salsa (or "my summer BBQ stand by side dish"

Here is the recipe for the mango salsa that I brought to the BBQ the other day. It is one of my favorites in the summertime. It comes from a recipe for chicken sandwiches that are also heavenly and I highly recommend. I will post the link to the recipe at the end of the post.

1 Medium tomato, chopped
1 small sweet onion, finely chopped (I leave this out - not a fan of onions)
2 T finely chopped fresh cilantro
1/2 jalapeno, seeded minced (sometimes I leave this out)
1 clove garlic, finely chopped
1/4 tsp ground black pepper
1/4 tsp sea salt
1/8 tsp chipotle chili powder
1 T fresh lime juice
2 mangoes, diced

**post edit - I also throw in an avocado or two.