Honey Peanut Wafer Cookies (Secret Recipe Club)

Posted on January 7, 2013 by vanderbiltwife

Well, it’s after Christmas. After New Year’s. Maybe you ODed on cookies during the holidays … but in my house, there can never be enough cookies. Between my husband, The Cookie Monster, and my son going around saying “another one cookie please?” I make cookies year-round. (Oh, and did I mention the 40 hungry teenaged boys with whom we share this building?)

I was happy to discover this simple recipe on my assigned Secret Recipe Club blog for this month, Tea and Scones. Margaret’s site is full of sweets as well as cooking adventures. She’s a member of a lot of the little cooking blog clubs I’d be too scared to attempt – French Foods with Dorie, Baking with Julia, etc … Apparently I don’t like someone else telling me what to cook. And when. But I’m always impressed with the bloggers who join in on these parties.

Margaret’s Honey Peanut Wafers were part of a Modern Bakers Challenge. These cookies feel slightly healthier than all those Christmas cookies I baked. They aren’t full of butter or chocolate. And peanuts are good for you, right?

I was kind of sad that mine never got crispy (even after two days on the counter). Perhaps I needed a little more flour in my batter or needed to cook them a little longer. In any way, they are still very tasty. I love the deep honey flavor in every bite! Make sure you use a honey you really love. Mine comes from a local farm.

Honey Peanut Wafer Cookies

Yield: about 2 dozen cookies

Ingredients

1 c. all-purpose flour
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. honey
1 egg
3 T butter, melted
6 oz. honey-roasted peanuts, chopped

Instructions

In a small bowl or mixing cup, whisk together flour and baking soda.

In a larger bowl, combine honey, sugar, and egg, stirring to combine. Add melted butter and stir.

Pour flour mixture into wet ingredients and stir together with a rubber spatula. Fold in chopped peanuts.

Use a small cookie scoop or a tablespoon to scoop batter onto a parchment paper or silpat-lined cookie sheet. (I would NOT try to do this without a liner. I'm not sure your baking sheets would ever recover.)

Bake at 350F for 10-12 minutes. Slide silpat or parchment paper off sheets and let cookies cool on them. Cookies will harden somewhat as they cool.

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Chocolate Malted Milk Ball Cookies

Posted on December 2, 2012 by vanderbiltwife

I didn’t forget, exactly, that I had to make some kind of dessert to drop off before my kids went to school on Thursday morning. I just didn’t really compute in my pregnant brain that I actually better do it until it was 9 p.m. on Wednesday night, after we got back from church.

Kids in bed. Husband not home. No time to go to the grocery, obviously.

So I scavenged the cupboards and came up with these little cake-mix cookies. Cake-mix cookies are perfect for when you’re in a pinch, and you can add just about anything to them! To these, I chopped up a bunch of leftover Whoppers from Halloween, but you could use any kind of candy you like. I like the malty-ness the Whoppers added as well as the crunchy bite.

Chocolate Malted Milk Ball Cookies

Yield: 2 to 2 1/2 dozen cookies

Ingredients

1 chocolate cake mix
1 stick butter, melted
1 egg
2 T heavy cream or milk (optional)
30 malted milk balls (Whoppers)

Instructions

Preheat oven to 350.

Chop your malted milk balls. There are some jobs that I think only a good food chopper can handle. I have this KitchenAid one. For things that roll, a chopper can't be beat!

Mix together cake mix, slightly cooled butter, egg, and cream/milk (if needed or desired for moisture) in a mixing bowl until uniform.

Fold in chopped malted milk balls.

Using a small cookie scoop or by heaping teaspoonfulls, scoop cookies onto a parchment-paper lined baking sheet.

Cook in preheated oven for about 10 minutes. Let cool on cookie sheet for 2-3 minutes, then remove to a cooling rack.

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Are you a cake-mix cookie fan?

Dried Cherry Biscuits and Vanilla Lemon Curd: Secret Recipe Club

Posted on November 5, 2012 by vanderbiltwife

Welcome to another installment of the Secret Recipe Club! My assigned blog for this month was Culinary Adventures with Camilla. I really wish Camilla had about About Me page (hint, hint!), because from what she cooks I think she must be a fascinating person!

Girl seems to have limitless energy and creativity in the kitchen. Butternut squash bread? Quails in almond sauce? Apricot soup? Camilla has made them all and lived to tell the tale. I take it her kids are willing to eat a little more adventurously than mine.

Being not quite that brave, I chose a cherry biscuit recipe that I thought my family would devour. I love biscuits in any shape or form. I’ve always wanted to make lemon curd, too, and that is what Camilla recommended to go along with the biscuits.

Because I didn’t have any ginger syrup or any idea where to find some, I made a vanilla-lemon curd using plain old vanilla syrup like you find in the coffee aisle. I’m not a huge ginger fan, anyway.

I found that: (a) if you use raw (turbinado) sugar in your lemon curd, it’s going to be brown, not yellow; and (b) it’s really hard not to let the eggs scramble. I had my stovetop on the lowest setting and I STILL had to pick out a few strands of scrambled egg. I was going to strain it, but then I would have lost all my lemon zest.

[Camilla's lemon curd is yellow even though she said she used raw sugar. Maybe there is a lighter color of raw sugar I don't know about. You can substitute plain old white sugar, too, and I'm sure it will be fine.]

All in all, I think the dish turned out lovely. The biscuits are less fluffy than a normal cut-in-the-butter one, but they’re easier! And I adore the super-tart lemon curd. It has the slightest hint of vanilla. If you wanted to up the vanilla factor, you could add in some good vanilla extract or the inside of a vanilla bean or more vanilla syrup.

Dried Cherry Biscuits

Yield: about 16 small triangle biscuits

Dried Cherry Biscuits

Adapted from Culinary Adventures with Camilla

Ingredients

4 c. white whole wheat flour
2 tsp. baking powder
1 tsp. salt
1/3 c. packed brown sugar
4 eggs, lightly beaten
1/2 c. butter, melted
1/2 c. warm water
1 tsp. vanilla
1/2 c. dried tart cherries

Instructions

Preheat oven to 425F.

In a large mixing bowl, whisk together flour, baking powder, salt, and brown sugar.

Make a well in the center. Add eggs, melted butter (cooled), warm water, and vanilla.

Stir together to combine. Knead with hands until uniform (there may still be some flour in the bottom of bowl).

Work in the dried cherries with your hands.

On a cutting board, press the dough into a 9 to 10 inch circle.

Cut into small wedges. Place on a greased cookie sheet and bake at 425 for 18-20 minutes, until brown. (You may brush them with egg wash or melted butter before baking to enhance color.)

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Vanilla Lemon Curd

Ingredients

3 small or 2 large lemons
1/3 c. turbinado sugar (can sub white)
4 T butter
1 1/2 tsp. vanilla syrup
4 egg yolks

Instructions

Zest the lemons, then juice over a fine-mesh strainer to get rid of any pulp. (I had about 1/2 c. lemon juice and 1/3 c. zest.)

In a small saucepan, combine lemon juice, zest, sugar, butter, and vanilla syrup. Bring to a boil.

Meanwhile, whisk egg yolks. Stream some of the boiling liquid into the eggs, whisking rapidly, to temper the eggs. Turn your stovetop down to low to medium-low, making sure liquid is no longer boiling. Add eggs/liquid back into it, whisking continuously. Continue to whisk until mixture is slightly thickened, never letting boil.

Pour into a bowl and cover with plastic wrap, pressing the wrap onto the curd so a skin won't form. Cool completely. Use as you would jam or jelly. Keep refrigerated.

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Tangy Baked Brie for the Holidays

Posted on November 1, 2012 by vanderbiltwife

I have to say, my favorite part of the holiday feast is usually the appetizers. I live for dips, as exhibited on Pinterest. A simple relish tray makes me quite happy. And I can eat more pickles than your average housewife. (Dill ONLY. Garlic please.)

Back in college, my best friend Michelle introduced us to this awesome baked brie appetizer. Being college kids, we just sliced the rind off the brie, wrapped it in crescent rolls, and stuck it in the oven. Fifteen minutes later: gooey bits of hot bread and cheese.
My exposure to Brie was pretty limited up until that point; but since then, I’ve been playing around with baked Brie fairly often. It’s generally a crowd-pleaser. The creamy richness of Brie pairs wonderfully with many other ingredients: jams, honey, nuts.

Here, I’ve used tangy molasses and balsamic vinegar with lovely Diamond of California chopped pecans. I could eat pecans with everything, and they’re such a quintessential holiday food, don’t you think? This appetizer would be great on your holiday pre-meal spread!

Tangy Baked Brie

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Tangy Baked Brie

Ingredients

1 round Brie cheese, rind removed from the top
1 tsp. butter
1 T molasses or honey
1 T balsamic vinegar
1/4 c. chopped Diamond of California pecans

Instructions

Preheat oven to 375F.

Remove the rind from the top of the Brie.

Place Brie in an oven-safe dish. (A pie plate works well.) Spread butter over the top of the Brie. Sprinkle pecan pieces evenly over the top. Drizzle with molasses (or honey) and balsamic vinegar.

Bake for 20-25 minutes, or until Brie is gooey.

Serve with French bread or baguette, fruit, and/or crackers.

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What are your favorite holiday appetizers to serve? This post added to Gluten-Free Parade of Recipes at Musings of a Housewife. Just no French bread with it, OK?

100 years of holiday traditions you just don’t mess with.

Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.

Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond of California.

Sausage Gravy Cheese Grits

Posted on October 8, 2012 by vanderbiltwife

Grits falls into the category of Things I Never Tried Before We Moved to Tennessee. Also in this category? Sweet tea, real cornbread, greens, and white beans as a side dish, not IN something.

My parents are from Ohio; so even though we lived in Virginia, she just didn’t cook like a Southerner. (Besides, I’ve learned that Virginia, at least Richmond, is SO NOT THE SOUTH.) Mom likes unsweet iced tea, fried mush, Jiffy corn muffins, and sugar on everything. I’ve recently become an unsweet-tea lover, but other than that, I’m not big on some of those Midwestern foods.

So when I moved to Tennessee, I hesitantly started trying some of the local foods (and ones my husband, having grown up in South Carolina, already loved).

Grits were my favorite revelation. Now I know with lots of butter, salt, and a dash of Frank’s Red Hot Sauce, they can be the perfect breakfast.

It’s Secret Recipe Club time; and when I saw this grits and sausage casserole on The Heritage Cook I jumped all over it. Cheese grits? GOOD. Jalapeno cheese grits with sausage gravy and more cheese on top? VERY GOOD.

Jane, The Heritage Cook, is not only a great chef but our Secret Recipe Club Group A hostess! She’s always generous and wonderful on our Facebook page and it was an honor to get to cook from her site this month. Her site has SO many recipes I was blown away!

(And I really did want to make Ohio Cheese Pie with Tomato Gravy, in honor of my mom, but I wasn’t sure anyone else in my family would eat it.)

So without further ado, here’s the recipe for Sausage Gravy Cheese Grits. I actually cut down the sausage from 2 pounds to 1, because Jane, as much as I love you, having 2 pounds of sausage on a breakfast for 6-8 people kind of scared me.

Sausage Gravy Cheese Grits

Yield: about 8 servings

Sausage Gravy Cheese Grits

Adapted from The Heritage Cook.

Ingredients

Grits

3 cups grits, cooked (about 3/4 c. uncooked)
1 jalapeno, seeded and deveined, diced finely
2 green onions, chopped
salt and pepper to taste
2 c. shredded cheddar cheese

Sausage Gravy

1 lb. breakfast sausage
2 T all-purpose flour (or gluten-free flour to make this recipe GF)
1 c. half-and-half
pepper
1 c. shredded cheddar cheese

Instructions

Preheat oven to 350F. Grease a 9x13 cooking dish.

Prepare grits according to package directions. Halfway through cooking time, add jalapenos and green onions. When the grits are cooked, remove from heat and stir in cheese. Season with salt and pepper to taste.

Pour cheese grits into prepared baking dish.

Sausage Gravy

Cook sausage in a skillet, breaking up into small pieces with a wooden spoon. When it's completely cooked, sprinkle with flour. Stir with spoon to incorporate and cook for a minute. Add half and half, stir well, and bring to a boil over medium-high heat.

Cook until gravy is very thick. Poor sausage gravy over grits layer. Sprinkle with 1 cup cheese.

Bake dish for 30 minutes, until bubbly and cheese is melted. Let set for about 10 minutes then serve.

You can also prepare the night before and refrigerate, covered. Cook 45-60 minutes if your casserole is cold.

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Green Chile Egg Bake

Posted on September 26, 2012 by vanderbiltwife

For a long time, the only egg casserole I ever made was the very standard one I grew up with: white bread, sausage, cheddar cheese, a dozen eggs.

It’s certainly not that it’s BAD by any means! We love it here and gobble it up often. But sometimes it’s just fun to branch out, isn’t it?

I make something for my husband’s five dorm kids that he meets with every Wednesday morning for their meetings. I try to aim for breakfast food, since they meet at 9:45 a.m. I don’t think they’ve ever REFUSED cupcakes, but if they’re anything like I was in high school, they probably haven’t eaten any breakfast before class.

I’ve made them everything from Jalapeno Popper Quiche to frozen sausage biscuits and it all disappears.

This week, I pulled out this egg bake recipe that I made when we were first married and my mother-in-law bought me a subscription to Simple and Delicious magazine. Back then, I was much more obedient and I am sure I followed the recipe.

Now, I’d rather take a simple recipe and make it a little bit better with my own additions. And this one I think I improved a lot with the easy add-ons of real milk, sour cream, salt, and garlic powder.

It’s another easy breakfast for guests, and we all know they’re going to come streaming in with the holidays coming!

Green Chile Egg Bake

Cook Time: 1 hour

Yield: 9 servings

Green Chile Egg Bake

An overnight egg casserole with a twist: delicious green chiles bring wonderful flavor to basic breakfast eggs and potatoes.

Adapted from Taste of Home's Simple and Delicious

Ingredients

4 c. frozen, shredded hash browns, thawed
garlic powder
salt
6 to 8 oz. ham or Canadian bacon, diced
4 oz. chopped green chiles (canned)
1 c. sharp cheddar cheese You can use pepperjack or a mix of the two for more of a Southwest flair
6 eggs
1 1/4 c. milk
1/4 c. sour cream
1/4 tsp. black pepper

Instructions

In a greased 8x8 casserole dish, spread hash browns. Sprinkle generously with garlic powder and salt.

Layer ham/bacon, green chiles, and cheese on top of hash browns.

In a bowl, whisk together eggs, milk, sour cream, and pepper. Pour evenly over casserole.

Refrigerate overnight.

Bake at 375 for 1 hour or until eggs are set. Let cool for 10 minutes before cutting.

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Peach Breakfast Pastry

Posted on September 17, 2012 by vanderbiltwife

I woke up this morning feeling almost normal. After weeks and weeks and weeks of first trimester woes and a whole week of stomach bug aftermath, I felt like throwing a party. Instead, I decided to just cook breakfast.

I found this recipe while searching for a coffee cake last week. It doesn’t really fall under coffee cake to me. I think it’s almost more like a Danish, but the dough isn’t that flaky Danish-quality. So we’re just going to call it Breakfast Pastry, OK? Call it whatever you want. It’s yummy.

In my normal existence, I probably wouldn’t feed my kids something with canned pie filling, but:

I’m pregnant, and I’m doing the best I can;
I intended for this to be for our dorm boys originally;
and the ingredients in the pie filling weren’t TOO bad except for food coloring (blegh).

I cut the sugar back significantly because I didn’t think it needed it with the canned filling and powdered sugar drizzle. The dough is certainly not doughnut-like, but I try not to OD on sugar before 10 a.m. Not usually.

Peach Breakfast Pastry

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 15 servings

Peach Breakfast Pastry

Adapted from Taste of Home.

My dough is brown-looking because I used sucanat. If you use white sugar and flour, it will be much lighter.

Ingredients

1 c. butter, softened
1 c. sugar or sucanat
4 eggs
3 c. unbleached, all-purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
21 oz. peach pie filling (or any other flavor)

Drizzle

1 c. powdered sugar
1/2 tsp. almond or vanilla extract
3-4 T milk

Instructions

Cream butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each addition and scraping bowl as needed.

In another bowl, whisk together flour, salt, and baking powder. Add to wet ingredients all at once. Mix on low speed until well combined.

Spread three-fourths of dough into a greased, rimmed baking sheet. (You want something larger than a 9x13 if possible. If you don't have a pan that size, just adjust the cooking time up some.)

Spread pie filling on top to within an inch of the edge. Add rest of the dough to the top in spoonfuls.

Bake at 350 25 minutes, until a toothpick inserted in the middle comes out clean.

Drizzle

In a small bowl, mix together powdered sugar and extract to get out any lumps. With a fork, whisk in enough milk to make mixture runny. Use a fork to drizzle over the top of cooked pastry.

For Freezing

Cut into squares and flash freeze. Put squares in gallon freezer bag. Defrost at room temperature or microwave for 30-45 seconds.

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Having company for the holidays? This would make a great breakfast for a crowd! It’s filling, delicious, and you can make it ahead and freeze it. Just defrost at room temperature, and warm slightly in the oven if you want that just-baked feel!

Do you have a favorite breakfast for company?

Added to Friday Food Frenzy.

Lemon Coconut Crinkle Cookies

Posted on September 9, 2012 by vanderbiltwife

I really like citrus. I mean REALLY like it. If I can figure out a way to add citrus to something that’s already good (banana bread? coconut cake?) I’m going to do it.

So, as you’re scoping recipes for Christmas baking or just an easy cookie for a Saturday afternoon, here’s one my fellow coconut-lovers are going to love.

By the way, I did a survey on my Facebook page and only found ONE coconut hater. Why does it seem like everyone I know hates coconut, then?

I’ve really fallen in love with unsweetened coconut, especially this kind from Let’s Do Organic. The shreds are so fine I think it’s much more pleasant to eat than your usual sweetened shredded coconut. This recipe definitely has enough sugar without adding sweetened coconut, too … but if it’s all you can find, go right ahead and use it.

Lemon Coconut Crinkle Cookies

Yield: 2 dozen cookies

These delicious, citrusy cookies are adapted from the Hershey's website

Ingredients

4 T butter, softened
1 c. sugar
juice and zest of one lemon
2 eggs
1 1/2 c. flour - I used 1 c. white whole wheat and 1/2 c. all-purpose unbleached
2 tsp. baking powder
1/4 tsp. salt
1 c. unsweetened, flaked coconut
powdered sugar

Instructions

With an electric mixer, cream butter, sugar, lemon zest, and eggs together until smooth. Add lemon juice and mix on low for a minute.

In a small mixing bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to wet a little at a time with mixer going at medium-low speed until well combined.

Stir in coconut by hand.

Preheat oven to 300F.

Put dough in freezer for 20 minutes (or refrigerate for 1 hour), until dough is malleable and somewhat firm.

Shape dough into 1-inch balls and roll in powdered sugar. Place on a greased cookie sheet or one lined with parchment paper. Between batches, return dough to freezer to keep firm.

Bake for about 17 minutes, until edges are set. Remove immediately to wire cooling racks.

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Secret Recipe Club: Homemade Pizza Sauce

Posted on September 3, 2012 by vanderbiltwife

Welcome to another installment of the Secret Recipe Club! My assigned blog for this month was The Pajama Chef. I was REALLY excited, because I have seen many recipes from Sarah’s blog during my run with the SRC.

As always, there were tons of recipes to choose from on The Pajama Chef. (P.S. Sarah is studying to be a librarian. You know how I feel about books, right?) I finally decided on homemade pizza sauce.

The sauce jumped out at me because it originated at Lynn’s Kitchen Adventures and Lynn is a good blogging buddy of mine. She had never led me astray, and this was no different!

We love homemade pizza around here, and having a great homemade sauce is the icing on the cake! This sauce is nice and tangy from the vinegar, and I love all the herbs. Mine sat for about 5 days before I used it, which really allowed for it to marinate. Perfect!

I didn’t make Sarah’s cornmeal crust … mostly because I didn’t have any cornmeal. I fell back on my favorite Pioneer Woman perfect crust. But I did try one deep-dish style according to Sarah’s instructions. YUM!

Homemade Pizza Sauce

Source: The Pajama Chef

Ingredients

28 oz. tomato puree
1 1/2 c. water
1 T dried parsley
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
2 T garlic powder
1/4 c. red wine vinegar
1/4 c. olive oil
1 to 1 1/2 tsp. salt

Instructions

Combine all ingredients except salt in a large mixing bowl. Add 1 teaspoon salt and taste. If it needs more, add about 1/2 a teaspoon. (I used the whole 1 1/2 teaspoons. I like salt, what can I say?)

Use on homemade pizza immediately, or refrigerate up to a week. Freeze any extra in a ziploc bag for later use.

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David’s reaction to the delicious sauce on this pizza? MMMMMM.

Added to the Pizza Blog Hop.

Award-Winning Brown Butter Chocolate Chip Cookies

Posted on August 6, 2012 by vanderbiltwife

I must admit, I felt a little bit lame picking chocolate chip cookies as my recipe for the Secret Recipe Club this month. Especially since this month my assigned blog was Veronica’s Cornucopia. She had my blog last month and wrote a hysterical post about baking NINE loaves of whole wheat bread and having not one turn out right.

When I saw, though, that these cookies not only had brown butter in them but also won an award at her state fair, I simply HAD to make them. They are a little more labor intensive than a “normal” cookie, but the outcome is well worth it. Mr. V said that while he wasn’t ready to throw out every other chocolate chip cookie recipe ever, these were VERY good. And he’s quite the cookie expert.

I made only a slight variation and used half a bag of chocolate chips and half a bar of very dark chocolate, chopped up. I love the combination!

Award-Winning Brown Butter Chocolate Chip Cookies

Yield: about 4 dozen cookies

Award-Winning Brown Butter Chocolate Chip Cookies

Very slightly adapted from Veronica's Cornucopia

Ingredients

1 c. butter, divided
1/2 c. old-fashioned oatmeal
3/4 c. packed light brown sugar
3/4 c. granulated sugar
1 tsp. salt
1 T vanilla
1/2 tsp. white vinegar
2 eggs
1 1/2 tsp. baking soda
2 c. unbleached, all-purpose flour
1 c. chopped walnuts or pecans
6 oz. semi-sweet chocolate chips
3-6 oz. dark chocolate chips or small chunks

Instructions

Put one stick of butter aside to soften. Preheat oven to 350F.

In a small nonstick skillet, melt other stick of butter over medium-low heat. Continue cooking until butter is foamy and light golden brown. Pour into a bowl to cool.

Wash skillet out with water and dry. Add 1/2 c. oats and toast over medium heat. Cook about 3 minutes, stirring frequently. Transfer oats to food processor and process until very fine, like flour.

Toast the nuts in the skillet for 4-5 minutes, until they are fragrant. Set aside.

In a large bowl, combine softened butter, brown butter, sugars, salt, vanilla, vinegar, and ground oats. Combine with an electric mixer on low, then turn to high [speed 6 or 7] and let go 3-4 minutes, until mixture is paler in color and fluffy.

With mixer on medium speed, add in eggs, then baking soda. Turn to low and add flour one cup at a time, until just combined.

Stir in chocolate chips/pieces and nuts.

With a tablespoon or small cookie scoop, scoop dough onto parchment-paper lined cookie sheets. Bake 10-11 minutes, until cookies are light golden brown.

Cool cookies for 3 minutes on sheets, then transfer to cool on wire racks.

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