Peanut Butter and Jelly Cookies

I’ll give you one good guess on whether or not this recipe was chosen by me or the kids.

Yep, we’re back to kid-friendly cooking.  And really, I don’t mind.  It’s generally really fun and this time, both boys got involved.

(Which didn’t make it easier… but they were both so proud of the finished product.)

The lady hung out snacking in her chair while I divided the boys into dry vs. wet ingredients.  We only had one major whisk of flour across the counter and one too fast KitchenAid blast of ingredients.  

I call that a win.

The Recipe:

Peanut Butter and Jelly Cookies, adapted from Oscar’s Gooey, Chewy PBJ Cookies

3/4 c flour

1/2 t salt

1/2 t baking soda

1/4 t baking powder

1 c oats

1/4 c butter, softened

1/2 c creamy peanut butter

1/2 c sugar

1/2 c brown sugar

1 egg

1/4 c oil

1 t vanilla

1/2 c jam

Preheat oven to 350 degrees.  Lightly grease baking sheets or line with parchment.

In medium bowl whisk all dry ingredients. 

In mixer, 

About these ads

Toasted Coconut Pound Cake

We all have recipes we make, and we end up liking them.

We use words to describe them like tasty, delicious, and yummy.

But once the dish/food is gone, we don’t think about them or make them ever again.

This is NOT one of those recipes…

I was so excited to get a quiet and mostly empty house this weekend (boys outside playing and the lady napping upstairs). Even luckier was the fact that the morning was cool enough to risk heating up the oven. So, I pulled up my trusty Pinterest Recipe board, checked my ingredients in the house, and went to work on a recipe all for me.

The Recipe:

Toasted Coconut Pound Cake, adapted very slightly from Little Bits of 

3/4 c unsalted butter, room temperature

2 c all-purpose flour, plus more for pan

1 1/2 t baking powder

1/2 t salt

1 c sugar

1 t vanilla extract

3 large eggs

1 c buttermilk

1 1/4 c sweetened flaked coconut, toasted

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Tips and Tricks:

(I’m adding this section when I think of something helpful for you novice cooks out there – as there are things that I didn’t know when I first started cooking that I wish someone would’ve explained to me. For all you experienced cooks, please feel free to skip this part.)

If you don’t have buttermilk: take a Tablespoon of lemon juice or vinegar and place in 1 cup measuring cup.  Add regular milk to the 1 cup mark and let sit for 5-10 minutes.  Substitute exactly for buttermilk.

To toast coconut: Preheat oven to 350.  Spread coconut out on a cookie sheet.  Place in oven and let toast for about 10 minutes, flipping and stirring coconut as needed.  Remove when most coconut is a golden brown color.

The Results:

Oh. My. Goodness. This was an amazing pound cake. Seriously amazing.

(I’m not lying when I say I actually had a dream about it.)

(And ‘was’ is the operative word.  It did not last long.)

IMG_4284

The cake itself is buttery, soft, and moist. The coconut is crispy, fresh, and adds a perfect depth of flavor.  

I really did not want to share with the rest of the family, but figured it probably wouldn’t be too good for me to finish it up by myself. Hubs completely agreed, and all the kids kept asking for it as their dessert, snack, breakfast, or whatever they could have it for.

IMG_4288

This recipe will definitely be made again. And again.

(I’m trying to decide if adding chocolate chips will be too much, or if it’s perfect how it is. I’ll keep you posted.)

Strawberry Muffins

I have elite and discerning tastes.

(I mean, couldn’t you tell from my Disney Junior recipe.)

So maybe that’s a bit of a stretch, right now, with three littles running around.  I’ve learned that to be able to actually make something, I need to get their buy-in.  So that they: 1. Let me have the time to make it – and 2. Actually eat it after the fact.

The easiest way to do this is to let them pick the recipe.

That’s what happened this week.  I let my middle (chef-baker-wannabe) pick out anything he wanted for us to make.  He went to his trusty kids cookbook and picked one right out.

Let’s just say that today’s recipe is brought to you by the Letter S.

(Oh, how times have changed.)

The Recipe:

Strawberry Muffinsadapted from Abby Cadabby’s Disappearing Strawberry Muffins

1 1/2 c flour

1/3 c sugar

1/4 c cornmeal

1 t baking powder

1/2 t baking soda

1/4 t salt

1 c low-fat strawberry yogurt

1/3 c oil

1 large egg

2 c chopped strawberries (lightly sprinkle with flour)

Preheat oven to 400 degrees.  Line muffin tins with cups or lightly grease.  

Whisk together all dry ingredients and set aside.  Stir together yogurt and oil until incorporated.  Add egg and mix until well-blended.  Stir in dry ingredients until just mixed and then fold in strawberries.

Fill muffin cups 2/3 way full and bake for 20-25 minutes (until toothpick in center comes out clean).  Let cool on rack.

Makes 12 or so muffins.

The Results

Let’s just start with the beginning – a short trip to the grocery store to pick up some whole wheat flour.  (‘What?’ you’re saying – ‘I don’t see whole wheat flour in the recipe.’)  Well, of course you don’t… let’s just say our trip did not go exactly as planned (add car troubles, crying babies, and wrestling boys) and I ended up bringing home bread flour.  Really?!  The main thing I needed to pick up, and I did it wrong.  Sounds just about right around here.  So, as you can see, I just used regular flour instead because I was NOT going back.

Anyhow, other than that snafu, the recipe was super simple, and my four year old did pretty much all the work.  He was especially excited that I let him cut off the strawberry stems – it’s the little things for him.  :)

And the muffins turned out pretty darn good.  The yogurt made them super moist inside and I loved the bits of fresh strawberries throughout.  And all three kids ate them right up, so I say a definite success!

IMG_4271

Banana Chocolate ‘Ice-Cream’

Hey, look – I’m writing a real post.  With a recipe and everything… craziness, I know.

So, I was looking for an easy toe-dip kind of recipe to start with.  Something the kids could help with and enjoy, something that wouldn’t heat up my house on a hot day, and something that wasn’t horribly unhealthy.  I had no idea where to start.

And that’s where Disney Junior stepped in.

Yep, you heard that right.  This recipe is being brought to you by a Disney Junior informative commercial.  (Please don’t judge.)

In this commercial a mom (I think), and her son, make a delicious ice-cream style treat out of bananas – the boys were intrigued and I thought it looked easy and fun.  So off we went.

The Recipe

Banana Chocolate ‘Ice Cream’ adapted from Disney Junior

4 bananas, sliced and frozen

2 T greek vanilla yogurt

1/2 t vanilla extract

1 T unsweetened cocoa powder

Makes approximately 1 pint.

In a food processor, pulse bananas until broken into small pieces.  Add the rest of the ingredients and let processor run until smooth and creamy.  Serve immediately as soft serve or freeze for several hours for a regular ice-cream consistency.

The Results

I didn’t really remember much from the Disney Junior commercial except the frozen bananas in a food processor.  So, I started by having the boys chop bananas, place them in a Tupperware, and then froze them all.  Seemed like a great idea until I went to dump them out and this happened:

A giant frozen rectangular block of bananas.

A giant frozen rectangular block of bananas.

Hmmm – I’m thinking next time to freeze them on a cookie sheet individually, since this did not break up well in the processor.  Eventually, with the help of my trusty pick-axe (or butter knife), I got these into smaller pieces that could be chopped up.

Pulsing was the best way to get things started – and then I realized that the bananas were staying pretty dry and crumbly.  I wanted to add something wet and healthy to get the creamy effect, so vanilla yogurt and extract it was.

The idea of adding the cocoa powder came at the end.  Because seriously, why not?!

And it was borderline genius, I tell you.

When we sampled the finished product after mixing, it soft, creamy, and lightly chocolate-y flavored.  The banana was the star, but the chocolate added a depth to it that I found quite enjoyable.  The boys liked it a lot, too.

We decided to freeze the bulk of it for later that night.

When we pulled it out, it was pretty solid – so I recommend letting it set out for a bit before serving.  At this point, it tasted just like a regular banana ice cream – with a chocolate twist.  Very satisfying and very delicious.

(Though for those chocoholics out there like me, I’m thinking doubling the cocoa would be fantastic.)

It's going to take a while to get my picture skills up to snuff, but for now, here's the finished product.

It’s going to take a while to get my picture skills up to snuff, but for now, here’s the finished product.

Serious Thinking

Hello, dear readers… if there are any of you left out there.  And if you are, I thank you so much for keeping this little blog on your list (or I thank you for forgetting to delete it. ;) )

I’m going to try my very best to start cooking and baking again.  Not that I’ve quit completely, but I certainly have been fairly lack-a-daisical about it.  (By the way, I’ve always wanted to use that term in writing.  Yay, a new first already!)

Anyways, I have been doing a little baking, but pretty much no actual meal cooking, Hubs has taken completely over and I think I need to start stepping back up.  And I actually want to (which is crazy to me).

Having three kids definitely has it’s challenges, but I think now that the littlest is toddling around, I can set her up with something to do while I work in the kitchen.  (Even if it’s just giving her a fork and spoon – which she’s obsessed with right now).  Additionally my middle guy has decided this year that he wants to be a baker when he grows up and adores helping out in any way shape and form in the kitchen – so, I have a built in helper.  It’s just a matter of getting his buy-in to what I want to cook, not his favorites (pancakes, cookies, and cakes from a box).  That should be a (mis)adventure in and of itself.

Looking forward to sharing and hopefully hearing from some of you.

I’ve definitely missed it.

~ Courtney

Get tips from the best recipe websites online

4 Appetizing Food Blogs for Inspiration
Get tips from the best recipe websites online

Finding delicious recipes has never been easier. There are so many tasty foods and delicacies floating on the internet. Traditional cookbooks are often seasonal and may sometimes require a more complicated process. We’ll, if you’re looking for a recipe connoisseur, you’ve come to the right place.

Here is our definitive list of the best cooking inspirations we visit online.

1. Punchfork: The Ultimate Crowdsourcer
With its Instagram-like effect, the Punchfork is not just a recipe site, it is also a community. The food recipes being showcased here come from various social networking sites and food blogs. Obviously, the main inspiration you could draw from this platform is not mainly focused on food preparation, but also on food aesthetics. You’ll also get an idea how to make your dish picture-perfect.

2. Marks and Spencer
If you think that Marks and Spencer (M&S) is only known for fashionable outfits and beauty products, then, you’re wrong. Their online presence is one of the best sources for preparing scrumptious dishes for main courses, desserts, meat, fish and vegetarian. They even have ideas for no-cook snacks such as All-American Salad and sushi. The instructions on their virtual cookbook are easy-to-understand and are simply written, all indicating the number of servings, estimated to prepare and nutritional information. The images they present are also realistic and rather mouth-watering. Since M&S also have fresh flowers in stores, you can also purchase edible flowers that can be used as an ingredient such as cherry blossom, zucchini, basil, thyme and hibiscus.

3. Shiksa in the Kitchen
Unlike in other food blogs, Shiksa in the Kitchen has a resident guru named Tori Avey, who will guide you all throughout the entire cooking process. Some food preparations are embedded with YouRube videos of her while demonstrating the procedure. There are also images in each step, so you’ll be able to easily follow the recipe and achieve the desired output.

4. Meet The Dubiens
This isn’t technically a recipe website. But, for parents out there who’s looking for fun and appealing ways to keep your precious little kids on eating healthy food, Meet The Dubiens is for you. Clever mom Jill Dubbien will take you to the next level in building arts ‘n’ craft in the food you prepare. For example, a smiling ham, a turtle-assembled fruit salad or a Mickey Mouse cupcake.