Chicken Broth

If you don't do this with your roasted chicken you buy from the grocery store then you had better start! It's so easy and will save you a few cans or a box of chicken broth. A whole roasted chicken is one of the few precooked items I buy because I can use it for 3 or sometimes even 4 meals (family of 4).  

First night we have just some chicken, veggies, fruit, and maybe some bread. Next meal would be chicken pulled from the bones and mixed into enchiladas, salad, or a casserole (makes that meal 50% easier). Then I have leftovers from that for lunch the next day. And last, I throw the bones in my crockpot to make broth for soup.

 One of the best purchases at a grocery store I think. I do avoid the lemon pepper and other spice varieties because it limits what I can do. I also choose NOT to salt the broth. I usually pick it up at Costco for, what, $5? So easy. 

*I was rushing to get dinner ready and completely spaced taking a picture of the finished broth. 

Chicken Broth

Makes 45 ounces give or take (about 5 1/2 cups)

Ingredients 

Bones of one roasted chicken, remaining skin and fat removed

1 carrot, broken in half

1 stalk celery, broken in half

3 dried bay leaves

Water

Directions 

Bones, carrot, celery, and bay leaves into a crockpot. 

Pour water in until covered. 

Set to low for 8 or 9 hours (I do it over night).

Remove bones, carrot, celery, and bay leaves.

Pour broth through a strainer or sieve into a bowl. 

Place in the fridge for a few hours to allow the fat to solidify on the top. 

Skim the fat and it's ready to be used. If it will be a while until you use it it can be frozen (I use smaller containers, about 2 cups per container). 

Olive Cheese Bread

This is a result of a Dad not coming home for dinner. My husband was out of town and I wanted something cheesy, and bready, salty, and... just plain good. I'm easily making this to take to a party or if there is football game on.  It was goooood. I may or may not have eaten just a few pieces shy of the whole thing. 

The crust is fantastic and was found on Carlsbad Cravings

Olive Cheese Bread 

Makes 2 large pizzas 

Ingredients 

1 tablespoon active dry yeast

1 1/2 cups luke warm water

1 tablespoon sugar

3 1/2 cups flour

1 teaspoon salt

1 tablespoon olive oil plus more for brushing onto dough

1/2 teaspoon garlic powder

1 cup chopped pimento green olives

1 cup cheddar cheese

1 cup mozzarella

dried parsley

Directions

Combine yeast, water, olive oil, sugar, flour and salt into a stand mixer (can do by hand as well) until it forms a smooooth dough ball.  If the dough is too wet and not pulling away from the sides of the bowl, add a tablespoon of flour at a time until it becomes smooth and uniform.  

Place in a bowl and cover to rise until double in size.  about 1-2 hours

Preheat oven to 475 degrees with the pizza stone in the oven.

Punch down the dough and divide into equal balls. Cover with a towel and rise another 15 minutes

Roll out one dough ball into a rectangle on top of a parchment paper.

brush with olive oil, sprinkle with 1/4 teaspoon garlic powder and top with half the cheese and olives then sprinkle with some parsley.

Bake about 12 minutes 

Repeat with second dough ball.  

Yummm

Market Street Grill Clam Chowder

I am loving fall in the desert so far. Almost every year my husband asks for this clam chowder for his birthday because it's during "jacket weather", as he calls it. Well now where we live it's still "shorts weather" but the clam chowder still prevailed. 

It's nice we still get a taste of one of our favorite restaurants up north, without leaving our perfect weather. My mom got this recipe from the newspaper forever ago. I'll assume Market Street actually posted it themselves since it tastes the same (I actually prefer my family's at home version than at the restaurant). 

I made this bread to go with it and I would recommend it over and over. 

Market Street Clam Chowder 

Serves a lot, haha I use my biggest pot so probably 8 to 10. It's easily halved

Ingredients 

4-6 cups diced potatoes 

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery 

1 cup chopped leeks (about 2 small)

3/4 cup unsalted butter

1 cup flour

2 quarts whole milk or half and half

2 cups water

2/3 cup white wine (cheapest you can get, will keep in the fridge for a long time for other cooking, not interested in preserving the alcohol just want the flavor) 

3/4 cups chopped clams and juice, about 2 cans (I chop them even smaller)

6 bay leaves

1 1/2 tablespoons salt

3/4 tablespoon pepper

A few splashes of Tabasco 

Directions 

In a large pot over medium heat melt the butter

Add flour and whisk, cooking the roux well stirring occasionally for maybe 10 minutes.

Pour in milk and whisk well.

Add water and wine.

Add vegetables, clams and juice, bay leaves, salt, pepper, and Tabasco. 

Stir occasionally keeping the bottom from sticking to the pan. 

Cook until the potatoes are soft, about 30 minutes. 

Salt and pepper to taste.

Serve with bread and add another splash of Tabasco to your bowl if you'd like :)

Light Brioche Hamburger Buns

These are some pretty buns.  They taste just as good as they look, if not better.  Like most breads, they are easy to put together but the time it takes for the yeast to do its magic can influence whether you decide to make them. Please, I beg you, think of these for your next burgers and take the time! They freeze well so make a double batch if you eat sandwiches that require buns often. I will forever kick myself if I don't plan ahead and make these.

The recipe was printed in the NY Times from Comme Ca restaurant in LA but I found them, of course, on Pinterest via Parsley Sage and Sweet.

Light Brioche Burger Buns

Makes 8 buns

Ingredients

1 cup luke warm water

3 tablespoons warm milk

2 teaspoons active dry yeast

2 1/2 tablespoons sugar

2 large eggs

3 cups bread flour (I use all-purpose)

1/3 cup all-purpose

1 1/2 teaspoons salt

2 1/2 tablespoons unsalted butter, softened

Black and white sesame seeds and/or poppy seeds (optional)

Directions

In a small bowl combine water, milk, yeast, and sugar. Wait a few minutes to get foamy

Beat one egg and add to water and yeast.

In a large bowl (or stand mixer), combine flours and salt. Squish butter into the flour and salt with your hands, or cut it in using a pastry cutter.  

Stir/mix in the yeast mixture and egg until it forms a smooth, elastic dough ball, about 8-10 minutes

Place in a greased bowl and rise until doubled, 1-2 hours

Line baking sheet with parchment

Divide dough into 8 even balls onto the pan, cover and rise about 1-2 hours. My kitchen was warm and they were big enough after just letting the oven heat up. Although, mine takes a while.

Preheat oven to 400 degrees. 

recipe says to put a pan of water in bottom of the oven, but i didnt and they were great without it :)

brush with egg wash, and sprinkle on poppy seeds.

Bake 15 minutes and transfer them to a cooling rack to cool completely. 

Jalapeño Guacamole Burger with Cilantro Ranch Mayonnaise

Sometimes you just want a burger. I normally go for the traditional toppings but I had some avacado that needed to be used and I also like to give my husband what he wants... occasionally.  

You can put the jalapeños in the guacamole to make it a bit easier but with our kids it works better for us to leave them separate. 

Jalapeño Guacamole Burgers with Cilantro Ranch Mayo

Serves 4 

Ingredients 

1 lb ground beef shaped into 4 patties and salt and peppered

4 of these hamburger buns

This guacamole omitting the cilantro, or keep it in there :)

Jalapeño, seeded 

Lettuce

Tomatoes 

Mayo

1/2 cup mayonnaise 

1-2 Tablespoons chopped cilantro

1/2 teaspoon chili powder 

1 Tablespoon prepared Ranch Dressing

Directions 

Mix together guacamole, cover and refrigerate 

In a small dish combine mayo, cilantro, chili powder, and ranch. Cover and refrigerate.

Grill burgers over medium heat about 5 minutes per side (Topping the patties with cheddar cheese after flipping). 

Build your burger with mayo on the buns, followed by, lettuce, tomato, beef, guacamole, and then jalapeños. 

Enjoy. 

Ciabatta Bread

A few years back I searched for a good homemade, artisan like, bread that had a thin crust that my little one could chew. I was trying to make our own bread for a while and I wanted more than just soft sandwich bread. I found this recipe from thefreshloaf.com and it's one of my favorite breads. There are two variations and is suggested to make with bread flour but I've always used the first variation and just all purpose flour. I also weigh my ingredients to make sure it turns out but I have approximations to help if you don't have a scale. When I make this ciabatta bread we go through it pretty quick. Sometimes I double it and freeze all the extra loaves. It's great for sandwiches, and bread at dinner, but I mostly like it toasted with butter and jam. 

Ciabatta Bread

Makes 3, 10 inch loaves

Ingredients

50 g flour (about 3 1/4 cups)

475 g water (2 1/2 cups)

2 teaspoons yeast

15 g salt (3 teaspoons)

Directions

Mix ingredients in a stand mixer. Let sit for 10 min to let the yeast do it's magic. 

Beat the living daylights out of the dough (I use speed 6 on my Kitchen Aide) for 10-30 min. To help it move faster I start with the paddle attachment then move to the dough hook when the dough begins to climb high on the paddle. 

Mix until the dough is only sticking to the bottom of the bowl as you mix.

It will be a sticky, goopy, booger like dough ball. Haha sorry, but it is. 

Place in well oiled large bowl and let rise until it has tripled in size. About 2.5 hours. Check every hour to half hour.

Empty out on a well floured surface. *This can be a difficult dough to work with but it's very doable with well floured hands and quick hand motions. 

Cut into 3 or 4 even sections and shape them into 10 inch oblong loaves on parchment paper. (I basically cut then gently stretch)

Cover with towel and let raise another 45 minutes. I often just let it raise near the preheating oven and put them in when it's heated. My oven is slow :)

Preheat oven to 450 degrees with a pizza stone or upside down cookie sheet on the middle rack. 

Bake in 2 batches if needed. 

Bake 20 minutes 

Let it cool completely 

Enjoy!!! 

Bruschetta Chicken

It's a happy day when I eat bruschetta anything. This is so simple yet, so flavorful. Ideal for a busy weeknight meal, or a lazy weekend meal. Place this chicken on pasta, on a sandwich, or eat it as is. 

Bruschetta Chicken

Serves 4-6

Ingredients

4 chicken breasts cut in half

1 cup pesto 

1 cup mozzarella 

2 tablespoons olive oil

1 large tomato, chopped 

Salt and pepper

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken to the oil and brown one side and flip.

Add 2 tablespoons of pesto to the top of each half breast them top with chopped tomatoes and cheese. 

Cover the pan and turn the heat to medium low to allow the cheese to melt and the chicken to finish cooking. Check after about 4 minutes. Add a minute or two if it's still a bit raw. 

 

Enjoy

Almond Pesto

I planted two basil plants this year and I'm pretty sure I will require a two plant minimum from now on. Basil is so refreshing, especially in pesto. But pine nuts are like gold so it can be expensive to make - hence the almonds. Roasted almonds are preferred but raw would probably work if you are in a hurry. Even though it only takes like 5 minutes to pan roast them. 

Spread on bread, stir into pasta, dallop on chicken or fish, use as a sauce on pizza, stir in some soup, stir into mayo for an awesome sandwich or panini... Yum

Almond Pesto

Makes about 1 1/2 cups

Ingredients

3 cups packed, fresh basil leaves 

 2/3 cup raw almonds

1 cup grated Parmesan cheese 

1-2 cloves garlic

Juice of half a lemon 

1/2-3/4 cup olive oil 

Salt and pepper

Directions 

In a medium pan over medium high heat, toast the almonds until they turn light brown. Stir occasionally. 

Place basil, almonds, garlic, Parmesan, and lemon juice into food processor or blender and process until it's mixed well, scraping down the sides a few times. 

Slowly add the olive oil until it's a consistency you like. I generally like mine a little looser, but it depends on what I'm using it for. 

Salt and pepper to taste. 

Store in the fridge or freeze. 

Chicken and Vegetables with Maple Rosemary Sauce

Sometimes you just want chicken with some sauce drizzled over it.  And I made enough to feed our family twice haha. I see a leftovers night in the near future for us. :) It's almost like I was hoping for cooler weather with the flavors of rosemary and butternut squash. The squash and Brussel sprouts could easily be replaced with any other vegetables like potatoes, carrots, green beans, zucchini, whatever. It's pretty darn delicious. 

Chicken and Vegetables with Maple Rosemary Sauce

Serves 4-5

3 lg chicken breasts cut into large equal chunks (about 4 each)

3 tablespoons olive oil 

3 cups butternut squash, diced

3 cups Brussel sprouts, halved 

1/2 onion, chopped

1 tablespoon + 1 teaspoon fresh rosemary, chopped

1 tablespoon butter

1 tablespoon flour

1 can chicken broth

Scant 1/4 cup maple syrup

2 tablespoons mustard

Salt and Pepper 

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken, brown both sides and cook through. 

Remove chicken from pan to a large plate.

Add vegetables to the pan and sauté. If there isn't enough oil left over add a little more to the pan. 

When they are about half way done or close to finished mix in 1 tablespoon of the rosemary, salt and pepper to taste

Remove vegetables from pan to platter.

Add butter and flour to the pan and whisk well together. Let it bubble for a 30 seconds or so. 

Whisk in the broth, syrup, mustard, pinch of pepper and remaining rosemary. 

Allow to boil a bit until it is reduced by half, whisking often. 

Remove from heat and pour into a gravy boat or small bowl. Whisk well again if the mustard did not combine well. 

Top the veggies with the chicken and spoon half the sauce over it leaving the remaining half to place at the table. 

Pasta Salad with Blue Cheese Vinaigrette

I needed something new and cold for dinner tonight. We are sweating our way through the middle of our first St. George summer. Every time I put my kids in the car I feel like they may suffer from heatstroke just from the time it takes me to strap them in then walk around the car to get in and start the AC. The sweet, sweet AC. 

I saw vegetables in my fridge and contemplated what I could make with them without having to use any heat. I guess I used a little flame to boil my water and cook pasta but I still count this as a win because my 3 year old had seconds and my husband had thirds. This pasta would be good as a side dish or a main entree with a baguette on the side. While eating it I imagined it would be great to take to a barbecue and have it along side a nice juicy steak. Mmmm

Pasta Salad with Blue Cheese Vinaigrette 

Serves 4-5 as a main dish, or plenty to go around as a side. 

Ingredients

1 lb cooked and drained pasta (shells, penne, spirals)

7 oz kielbasa diced small 

1 lg bunch broccoli chopped very small

1 red bell pepper diced very small 

1 celery stalk diced small 

1/2 small English cucumber diced 

1 tablespoon very finely chopped red onion

Vinaigrette 

1/3 cup red wine vinegar

2/3 cup prepared blue cheese dressing (I used Lighthouse Chunky Blue Cheese) 

2 tablespoons canola oil

1/4 teaspoon sugar

Fresh ground black pepper to taste

Directions

Stir together vinagrette ingredients in a small bowl.

Stir together chopped vegetables, kielbasa, and pasta in a large bowl.

Pour dressing over the salad and stir until everything I coated.  

Refrigerate if not eating right away. 

Homemade Pretzel Balls

Homemade Pretzel Balls

3 cups warm water
2 1/4 teaspoons (one package) active dry yeast
1 tablespoon sugar
2 teaspoons salt
2 cups bread flour
6 cups all-purpose flour
3 cups water
3 tablespoons baking soda
4 tablespoons melted butter
1 tablespoon coarse grain sea salt

Dissolve the sugar in the warm water. Sprinkle the yeast over the top of the water and allow that to sit and foam up for 5-6 minutes.

In a large bowl, combine the salt, bread flour, and all-purpose flour. Pour the yeast water into the bowl. Stir until combined. Turn out onto a floured surface and knead for 5-6 minutes. This flour is probably more water-based than you might be used to (if you bake bread often), so feel free to really flour your hands or the surface as you work. Place in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).

Fill a large pot with 3 cups water and 3 tablespoons baking soda. Stir to dissolve. Heat the water to a low boil. While the water heats up, on a floured surface, divide the dough into small balls, or roll into long ropes and shape like pretzels. 

Place each pretzel in the boiling water for 30 seconds, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Allow to rest for 15 minutes.

Brush the tops of the pretzels with melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes. The pretzels should look golden brown but still feel slightly spring-y to the touch. Dip them in anything, we chose melted garlic butter. So good.

Peach and Graham Cracker Ice Cream

It's super hot here in the desert. It makes ice cream melt fast. But to be honest, I like it soft and melty. :) I've been kind of obsessed with graham crackers, Teddy Grahams, and the other varieties lately. In this flavor I used the fabulous Honey Maid Minion graham crackers. My 3 year old loves them right along with me. It makes this peach ice cream taste like peach cobbler. Yummmmm. Certainly a must try this summer. 

Peach and Graham Cracker Ice Cream

Makes about 1 quart

Ingredients

1 1/2 cup heavy cream

1 1/2 cup whole milk

3/4 cup sugar

1 teaspoon vanilla extract

1 heaping cup Minion graham crackers

~1 1/2 cup small diced peaches (~2 medium peaches)

Directions

Place a 9x9 glass pan, peaches, and graham crackers in the freezer. 

Stir together cream, milk, sugar, and vanilla until the sugar is mostly dissolved.

Freeze according to your ice cream freezers instructions. 

Add the peaches a minute or two away from being done. 

Remove pan from freezer and pour ice cream into it. 

Stir in graham crackers quickly, cover and freeze a few more hours. 

Triple Chocolate Bundt Cake

Here's another family favorite but this time from my side of the family. My sister-in-law introduced it to us years ago and it's made many appearances since. I love these kind of cakes because of their easy method. This cake HERE is pretty similar. 

I made this particular cake for my husband to share with his coworkers because he finished his MBA this week! These two years went by fast but it will be so much stress off his shoulders (and mine) to not have to worry about school anymore. This cake is decadent and I thought it was perfect for such a fantastic occasion.  :) 

Triple Chocolate Bundt Cake

Ingredients 

1 cup sour cream or plain yogurt

1/3 cup oil

1/3 cup water

4 eggs

1 chocolate cake mix

1 30 oz instant chocolate pudding mix

12 oz (2 cups) chocolate chips

Directions 

Preheat oven to 350 degrees.

Mix together wet ingredients in a large bowl. 

Add the chocolate cake mix and stir well until it's smooth.

Add the pudding mix and stir well until combined. 

Add chocolate chips.

Pour into a greased Bundt pan and level it out. 

Bake 40-45 minutes 

Let cool on wire rack for 15 minutes

Loosen the sides and middle by gently sliding a knife or fork between the pan and cake. Don't use a metal knife/fork to avoid scratching your pan. 

Lay a plate or platter on top of pan and flip it over to remove the cake. 

Allow to cool completely. 

Drizzle chocolate frosting on it or sprinkle with some powdered sugar. 

Applesauce Pudding

 

This is a family favorite of my in-laws and I have come to love it as well. It's a comfort food for me.  With cinnamon, apples, and cream, how could it not be? And it's so ridiculously easy to make. Is it pudding or is it cake? Well, it's a very moist cake. In the UK they ask, "What's for pudding?" (What's for dessert?) So, maybe this came from overseas and actually read more like, applesauce dessert? It's kind of like a bread pudding as well but not really haha. I'd have to ask my mother-in-law where she got the recipe, really, but either way I crave it pretty often. I'm partial to the no nut variety but either way, It's yummy. 

*I have made this with one cup applesauce and one cup finely grated Granny Smith apple, when my applesauce was gone. I tend to open a jar of applesauce thinking in advance I'd like to make this, then my kids eat too much applesauce and leave me with a minimal amount :)

Applesauce Pudding

One 9x13 pan

Ingredients

2 cups applesauce

1/4 cup melted butter

1 cup sugar

1 egg

1/4 teaspoon salt

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup flour

1/4 teaspoon baking powder

1 teaspoon baking soda

~1 cup chopped pecans or walnuts (optional)

2 cups cream + 2 tablespoons sugar

Directions

Preheat oven to 350

In a medium pour in all the wet ingredients. Mix well. 

Add all the dry ingredients to the wet and stir until just combined. 

Pour into a 9x13 glass baking dish

Bake 35-45 min until toothpick comes out clean.

Cool on a wire rack.

Whip the cream and sugar. 

Serve portions of pudding with a generous dollop of whipped cream.  

Grilled Potatoes with Lemon, Garlic, and Herbs

I've grilled potatoes before but it was in my grilling basket. Putting them on a skewer is ingenious and of course came from Cooks Illustrated.  This recipe is adapted from their Grilled Potatoes with Oregano and Lemon.  I don't usually make too much of a fuss over our side dishes. It's usually some form of cooked vegetable, with butter or olive oil and salt and pepper, that graces our table.  This is pretty much just dressing up my go to with a little garlic and herbs and it makes for a huge win; and a good change.

Grilled Potatoes with Lemon, Garlic, and Herbs

Serves 4

Ingredients

4 medium potatoes
1/4 cup olive oil
2 cloves garlic, finely minced
1/2 tablespoon finely chopped fresh rosemary
1/2 tablespoon finely chopped fresh thyme
Zest of one lemon, divided
Salt and pepper

Directions

In a small skillet, heat oil, garlic, herbs and a pinch of salt over medium heat.
Stir and cook until garlic is just barley light golden brown. Remove from heat.
Chop the potatoes to equal sizes.  I cut each potato into 8 equal pieces.
Microwave 2 minutes, stir, and then again, 2 minutes more.  The par-cooked potatoes skewer much easier. If they are still too hard, microwave 2 more minutes.
Heat grill on high to 400 degrees.
Skewer potatoes and lay them on a plate or cookie sheet.
Brush potatoes with some of the infused oil.*I try to avoid putting the larger pieces of garlic onto the potatoes.*
Turn burners to medium heat.
Lay potatoes onto grill and cook about 3-4 minutes and flip when grill marks show up.
Cook until tender.  If they are not done after about 8 minutes you may want to turn your burners down to low to avoid over charring.
Remove from the grill and coat once more with the infused oil.  Add a pinch more of lemon zest.
Salt and pepper to taste.

Crunchy Granola

Good morning! When I eat this in the morning I feel like it's happily greeting me.  Fruit, Greek yogurt, and granola make me feel like I'm eating healthy.  I also love just the granola in some milk, mmm.  There's a lot of sugar, and some fat to bake it in, so unless you make a lower fat, lower sugar version, it's not really as healthy as you may think. :) Just don't eat a huge portion and I'd say you're safe. If I'm going to make granola, it's going to taste good, which most often means I'm not going to skimp out on the fat and sugar. To each his own! I like both the crunchy and chewy versions of granola but, for now, here's some crunch. This is going to make your home smell heavenly.  PS Don't forget it's in the oven, I'm really good at that.

Crunchy Granola

Makes 8-9 cups 

Ingredients

4 cups oats

2 cups chopped almonds

1 cup sweetened coconut

1-2 cups raisins and/or dried cranberries

1/2 cup sunflower seeds (optional)

1/8 cup chia seeds/flax seeds/wheat germ (optional)

3/4 tsp salt

1/4 cup brown sugar

1/8 cup maple syrup/agave 

1/2 cup honey

1/2 cup oil

1/2 tablespoon cinnamon

1/2 tablespoon vanilla

pinch of nutmeg

Directions

Heat oven to 325 degrees

Stir together oats, almonds, seeds, and coconut.

Mix salt, sugar, syrup, honey, oil, cinnamon, vanilla, and nutmeg in microwaveable bowl.  Heat about 1 minute on high. Stir well.

Pour over oat mixture and stir until it's all coated.

Pour onto a large cookie sheet lined with parchment.  

Bake 30-40 minutes, stir every 10 or 15 minutes to avoid burning.  

Allow to cool and add raisins and dried cranberries.  

Hummus

Hummus is super easy and very customizable. Seems like every time I make it it turns out a little different than the last but still is good. I finally wrote down what I did and it still seems to taste different each time. I could be imagining it, who knows. I don't use tahini because of the price and, quite frankly, I like it just the same as the store bought kind with tahini. 

Hummus

Ingredients

1 15 oz can garbanzo beans

1 small clove garlic

1 1/2 tablespoons fresh lemon juice

Pinch of salt and pepper

1/8th cup water

About 1 1/2 - 2 tablespoons olive oil 

Directions 

Place beans, garlic, lemon juice, salt and pepper, and water in a food processor. 

Turn it on and let it go for a couple minutes, scraping down the sides as needed. 

Drizzle in olive oil slowly until it reaches a good texture. I like it a little runnier than peanut butter. 

Taste it many times to make sure it's smooth. If it's not just process it bit longer. 

Mini Lemon Curd Shooters

Here is a super easy treat to make and especially fun to have at parties! Try it, You'll like it!

You Will Need:

mini cups

graham crackers

lemon curd (from trader joes or homemade)

whipping cream

sugar

vanilla

rasberries

mini spoons

First, make your homemade whipped cream. Beat the cream, sugar and vanilla until stiff. Next, smash graham crackers to fine consistency. Layer graham crackers, lemon curd and whipped cream in the mini cups. Top it off with a rasberry and mini spoon. Chill until you are ready to serve!

Chocolate Teddy Graham and Marshmallow Ice Cream

The gift that keeps on giving... is what my ice cream maker is. My husband was smart when he purchased this for me for Mother's Day. We make a new batch almost every week. Good thing we're training for a marathon, otherwise, we couldn't afford the extra calories. Get ready for lots of ice cream varieties. Your kids will love you for making this flavor. It tastes just like an ice cream sandwich. Summer's favorite treat. Put some sprinkles on top and they will be over the moon.  :)

Chocolate Teddy Graham Marshmallow Ice Cream

Makes about a quart

Ingredients

1 can sweetened condensed milk, refrigerated about an hour

1 cup heavy cream

1 cup whole milk

1 teaspoon vanilla extract 

1 cup chocolate Teddy Grahams 

1 cup mini marshmallows or diced large marshmallows (easiest diced when frozen)

Directions

Place an empty 9x9 glass baking dish in the freezer. 

Place Teddy Grahams, and marshmallows in the freezer.

Whisk together both milks, cream, and vanilla.

Freeze according to your ice cream freezer instructions. 

Add the marshmallows and Teddy Grahams just before or right about when it's done. 

Transfer to the glass baking dish and place in freezer until you're ready to eat it. A few hours is best but you can eat it right away too, it will just be a little melted (melts fast). 

Chocolate Chip Cookies with Brown Butter

I use a lot of America's Test Kitchen recipes and I wish I used more. These are the only chocolate chip cookies I've made for years now. I probably should try a different kind every now and again but ATK hit the nail on the head, for me, with these. I can still remember the first cookie I had. 

My husband and I headed out to Hale Center Theater with another couple. My Mom handed us a bag of cookies as a snack to share and sneak in :). Well, we were only able to get seats of 2 together so we split up. Later, we met in the hall during intermission and asked eachother if they had tried the cookies because they were goooood. Haha thanks, Mom! 

I usually double the recipe and only cook one dozen. Then I scoop the remaining dough in large tablespoon portions on a pan and freeze them. Then after they've froze, pour them into a plastic freezer bag  and save them for later. I then cook half dozen portions each time I want fresh cookies. I can't really tell you how long they last this ways because I don't think I've left them in the freezer for longer than a month or two. Nomnomnom :) I bake them at the same temperature with the same amount of time. Maybe add a minute or two. Just watch them if you do it this way. 

Chocolate Chip Cookies with Brown Butter (America's Test Kitchen Perfect Chocolate Chip Cookies)

Makes 2 dozen small cookies 

Ingredients

1 3/4 cups flour 

1/2 teaspoon baking soda 

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup dark brown sugar (best choice) or light brown sugar

1 teaspoon salt

2 teaspoons vanilla

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips 

3/4 cup chopped pecans or walnuts, toasted (optional) 

Directions

Preheat oven to 375 degrees. 

Line 2 baking sheets with parchment paper. 

Whisk together flour and soda in medium bowl. 

Heat a medium pan over medium high heat and add 10 tablespoons butter (don't use a nonstick pan). Constantly stir until it gives off a nutty aroma and is golden brown. If you do not brown it enough you will get flat cookies. But don't burn the butter either. It can go from browned to burned quickly. 

Pour into a heat proof bowl (I use my KitchenAid but it's not necessary) and add remaing 4 tablespoons butter. 

Allow to melt. 

Add sugars, salt, and vanilla  and mix well.

Add egg and yolk and whisk on hight (very vigorously if not using a mixer) for 30 seconds and then let it sit for 3 minutes. Repeat whisking and sitting 3 times. It should become very light and fluffy 

Stir in flour and baking soda.

Add chocolate chips. 

Scoop 12 large tablespoon portions onto each pan. I think my scoop is #70 but I slightly over fill it. 

Bake for about 10 minutes or until edges have become light brown and middle is still a bit soft. 

Transfer to a wire rack to cool. 

I like them cooled completely so you can taste the complexity of the cookie. Yummmm

cherry pie // mollie

I grew up in a pie-eating family. My Grandma McKown, my Dad's mom, was an excellent pie maker. She is a southern girl and knew how to make meringue pies and pecan pie and all the fruit pies ever. But oh, her Chocolate Cream pie was my favorite. Then, there is my own amazing mother. She is somewhat of a perfectionist when it comes to, well, everything she makes. Pies are no exception. Her pecan is to die for, and apple! and pumpkin! She cans her own pumpkin. I'm not one to forget about the few family traditions we have had throughout the years. So I decided to be a pie maker too. I've made pies throughout my years of being on my own and I really love doing it. I'm not a perfectionist in any way. With anything that I do. I wish I was more of one, but I'm not. I just thoroughly enjoy making a pie in the kitchen with my girls playing on the ground in my sight. (Or crying at my feet, whichever).

Cherry Pie. I want to say that I know that some people don't like Cherry Pie. But that is because they never had my Mom's cherry pie. I think out of all of her pies, it is my favorite. Because not only does she make the cherry filling from scratch (never use that canned filling with the hot pink syrup, EW!) but she makes them so beautiful! When I make them they are not as beautiful, they are funny looking, but many people have said they were yummy. And that is what I'm going for here by the way.

Martha Stewart Perfect Pie Crust:

Ingredients:

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough

1/2 teaspoon salt

1/2 teaspoon sugar

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

2 tablespoons ice water, plus 2 more, if needed

Directions:

-In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

-Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

-Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

-Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

-Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Cherry Filling

Ingredients: 

3 cups Red Tart Cherries in Water(Drained)
1 1/3 cup sugar
3 Tbsp. flour
1 tsp. almond flavoring

Directions: 

-Put cherries in a bowl with sugar and mix. Let sit while pie crust is chilling
-When crust is ready pour off half of the juice from the cherries
-Add flour and mix slightly
-Pour in crust and sprinkle almond flavor on top of cherries.
-Add top crust (design how you like)*
-Bake at 450 degrees for 40-50 mins*

*i did a criss cross top for my crust this time... like i said, funny looking. but its fun to try out different tops. make sure you dab butter and sprinkle sugar on top before baking.
*you might want to add some foil to the edges so it doesn't burn before the center is done baking.