Saturday, November 13, 2010

Easy Crock Chicken

Do you like Beef Stroganoff? Well let me introduce it's distant poultry cousin....It's quite yummy and easy to put together.


Easy Crock Chicken
JennyMac Lipsmack creation

6 skinless, boneless chicken breasts or use a combo of breasts and thighs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can condensed cheddar cheese soup
2 pints sliced mushrooms, sauteed
8oz. sour cream
salt and pepper
1 tsp. garlic powder

Pat dry chicken (either leave whole or cut into decide how you like them). Sprinkle with salt and pepper and garlic powder. Place in crock pot. Mix together undiluted soups. Pour over chicken. Add mushrooms that have been already sauteed/cooked. Cook on low 6 to 8 hours. When ready to serve, stir in sour cream. Serve over rice or broad noodles.

Garnish with chopped chives or K-man's suggestion is to add French's Onion Rings on top.


Sunday, November 7, 2010

Bacon Wrapped Jalapenos

Bacon Wrapped Jalapenos
adapted from My Wooden Spoon

15 jalapenos (when cut in half, makes 30)
1 pkg. cream cheese
1 pkg. of bacon each slice cut in half

Cut jalapenos in half and clean out. If you want more heat leave in the veins and seeds. Put as much cream cheese as you can on that half and wrap with a half slice of bacon. Try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.

Cook in preheated oven at 350 degrees for about an hour or desired crispiness. THUD! These are freakin' awesome! Thanks Lori!


Saturday, November 6, 2010

Pumpkin-Apple Gingerbread

Pumpkin Apple Gingerbread Cake

It's Fall, y'all. Have you recovered from Halloween yet? I love this time of the year for pumpkin isn't over and done with as soon as Halloween is gone. It's one of those dual holiday foods. When I was poking around the Pillsbury site I found this recipe that combines the pumpkin and gingerbread....the apple was definitely a bonus but shredded into it into of obnoxious chunks to tear up the cake.

Pumpkin-Apple Gingerbread
adapted from

4 cups all-purpose flour
3 teaspoons baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 large green apple, peeled, shredded (1 cup)
1/2 cup molasses
Powdered sugar, if desired

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
2 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream if desired.

Cook's Notes:
1. I did not have use the whole can of pumpkin puree. I had some left in a bag in the freezer. It was slightly under. I know that the pumpkin and apple were all about giving this cake the moisture it needed. I added a few tablespoons of apple butter to the puree to make up the 15 oz. to ensure I did not upset the moisture balance. Since there is cinnamon and apple in the cake...I knew it would not change it flavor-wise.
2. My oven temperature gauge did say 350 degrees. Yet I try to always check cakes before the called time (I have a pizza stone and it tends to make the oven hotter). My cake rose GREAT yet was ready shortly after 1 hour. Test your earlier too.
3. This was an awesome cake. Kirk was sad I didn't add raisins...but I am not a fan of raisins like he is and I didn't want it to tear up the cake when I cut it.


Friday, October 29, 2010

Meaty Orzo Pasta Dish

Meaty Orzo
I absolutely despise jarred sauces. They are full of sugar and other 'stuff'. I am aware of the addiction children get to the sugar in these jars when after my 8th graders made some lasagna with a sauce from scratch a student came up to me and asked if she could have some sugar to put on her lasagna....I about fell on the floor. Absolutely NOT! was my answer to her request. See? You don't think something like jarred spaghetti sauces could feed an addiction to sugar and that was your proof. I had a similar request when I my first year of teaching when a High-Schooler asked to put sugar on the chili they made. THUD.

Here is a fun, meaty pasta dish with sauce from scratch and it's not difficult or lengthy to make.

Meaty Orzo Pasta Dish
by JennyMac Lipsmack

1 lb bulk Italian Sausage
10 large meatballs, cut in half (leftover or from frozen convenience bag)
1 pint sliced mushrooms
1 medium onion, chopped
2 Tbsp. olive oil
2 cloves garlic, minced
1- 29 oz canned diced tomatoes
1- 6oz can tomato paste
1 cup chicken or beef broth or water (more may be needed)
2 Tbsp. Italian Seasoning (or any combo of basil, oregano, thyme, rosemary and parsley)
salt and pepper to taste
1/2 cup orzo
fresh Parmesan

In a large skillet or pot. Brown the sausage, halved meatballs with the onion and mushrooms in the oil. Add the minced garlic and seasonings. Pour the canned diced tomatoes over the meat mixture. Add the tomato paste and meat broth. Stir carefully to incorporate the paste into the broth. Salt and pepper to taste. Let meaty sauce cook for 10 minutes. Mixture should still look watery. Add orzo (it will need a watery sauce to absorb). Cook for 10-12 minutes, stirring every so often to move the orzo around. Keep an eye on the sauce if it's looking dry add 1/2 cup more of broth at a time as needed. This dish/pot can also be baked if desired. Serves 4.

Serve in bowls with freshly grated parmesan (you can put shredded mozzarella on it if you baked the dish). Great with crusty garlic bread!

The effort to put this sauce together was minimal and much better than a jarred sauce. Less chemicals in a can of tomatoes than a jar of sauce too!

Buon Appetito!

Thursday, October 28, 2010

Yukon Gold Breakfast Hash

Yukon Gold Hash1

Perfect for a lazy Sunday morning, great for early Saturday that is hearty enough to carry you through a busy Saturday of errands or even ideal for one of those 'breakfast dinners' during the week.

I like using Yukon Gold potatoes for they are not as starchy as the russet variety and are quite 'velvety' when cooked.

Yukon Gold Breakfast Hash

6-8 small Yukon Gold Potatoes (or 3-4 medium)
6-8 slices of thick bacon, cooked and crumbled
half an onion, chopped
1/4 cup pepper, chopped (I used jalapenos from the garden)
salt and pepper to taste
4 eggs
1 cup colby jack cheese, shredded
minced chives for garnish

Wash potatoes and microwave for 6-10 minutes until soft (time depends on size and amount)
In large ovenproof skilled, cook bacon and drain on paper towels. Keep bacon fat in skillet and add chopped pepper and saute onions until soft/clear. Preheat oven to 350 degrees (or later cook on stove top, your preference). Coarsely chop potatoes with skins and put in skillet. Keep breaking up potatoes until resembling hash and mixing the bacon fat around them. Salt and pepper to taste.
Press potatoes into pan and use spoon to make four 'divots' or dents in potato hash where eggs will go. Crack eggs into custard cup and gently put into each 'designated divot/dent'. Place in hot oven and cook until eggs are starting to set up. Sprinkle on crumbled bacon and top with cheese. Place back into oven until cheese is melted.

Cut the circle of hash into 4. Making sure there is one egg in each quarter. Garnish with chives and serve with fruit! Oh the smell!

Yukon Gold Hash

Crispy bottom, velvety creamy potatoes, crunchy smoky bacon, runny egg, gooey cheese. THUD! All the senses are being hit. AWESOME way to start a day! Loved it!


Wednesday, October 27, 2010

Chicken and Mushroom Rotini

Chicken and Mushroom Rotini

You saw that beautiful roasted chicken yesterday? Here is it's leftovers! Don't ya just love that. Sliced Roast Chicken one night....totally different chicken the next!

Chicken and Mushroom Rotini
by JennyMac Lipsmack

2 cups leftover cooked chicken
1 package fresh sliced mushrooms
half onion, chopped
drizzle oil
3 Tbsp. butter
3 Tbsp. flour
1 cup leftover chicken broth
1 cup cream
Half package rotini pasta
chopped chives for garnish

Cook pasta according to directions, drain and set aside.
Saute onions and mushrooms with drizzle of oil until cooked. Add butter and melt, add flour. Cook for about a minute until flour starts to smell 'nutty'. Slowly add chicken stock and cream. Stir until thickened. Add chopped/shredded leftover chicken. Mix in cooked pasta.
Garnish with chopped chives.

Easy leftover chicken dish, you'll love it. We did!

Tuesday, October 26, 2010

Sage and Garlic Chicken

A roasted chicken cooking in our house just makes me want to float in the air instead of walking...come to think of does bacon, cookies, fresh bread, tomato sauce. Ok get a hold of yourself Jenny, clearly you love food smells.

Sure I like the ease of boneless chicken parts to cook with mostly but on the weekend I can appreciate the slow roasted chicken when I have more time to spend on preparing it and cooking it.

Sage and Garlic Roasted Chicken
by JennyMac Lipsmack

1 whole chicken roaster
handful of fresh sage, finely chopped (my last from the garden)
2-3 garlic cloves
2-3 Tbsp olive oil
2-3 Tbsp vinegar
1 onion quartered
8-10 whole carrots, washed and peeled

Wash and peel your carrots and line your roasting pan with them. Your chicken will cook on top of them. Unpackage your chicken and be sure to read the directions how long per pound. Don't totally rely on those pop up timers! I've have them not POP before. Be sure to remove the 'chicken stuff' on the inside of you chicken. Dry off chicken and thoroughly salt and pepper it all over inside and out.

Grind up your sage, garlic and olive oil and vinegar in a blend, food processor or mini food chopper (just perfect). Rub mixture under skin, over skin and inside chicken. Place quarter onions inside chicken. Bake in a preheated oven @ 350 degrees.

Sage and Garlic Roasted Chicken
*I know this picture does not depict how the carrots were instructed to be used in the recipe but after a few attempts, the recipe above rendered more tender and tasty carrots. This picture was attempt number one....I preferred attempt #2's carrots.

Sage and Garlic Roasted Chicken1

I know I should have trussed or tied my chick's legs together, but oh well I figured she'd endured enough animal cruelty! LOL. I made this one afternoon for dinner and something came up and didn't get home in time to cook it. It was great to pop into the oven the next day, already to go. The garlic really was infused throughout the juicy too. Don't forget to let your chicken sit for about 10 before carving to let the juices redistribute!

Great lazy Sunday dinner choice!

Sunday, October 24, 2010

Goya Product Tastemaker

Would you like some Black Bean and Jalapeno Rice on the side?

Black Bean and Jalapeno Rice

I received from the Foodbuzz Tastemaker Program some FREE Goya products. YUM! Since I live in diverse area some stores here have a pretty large Goya section. They have many interesting products that I have not used before and when I signed up to take part in the Tastemaker they sent me nothing scary to use. I received a can of black beans, garbanzo beans (chick peas), yellow rice, green olives, olive oil and two recipe booklets highlighting Mexican and Carribean recipes. I noticed in the book the also had two booklets on Central and South American recipes. DRAT, I would have liked those books instead for most of my students come from those areas. I guess that is what the Goya site is for!!! LOL There I found the section for Central America and found a recipe for pupusas. This food item is HOT at our school. Parents bring them in for food events, trucks come to sell them on special events and my students bring them for cooking projects. The pupusa is loved by all -especially the 'gringos'. LOL. Great, I've been waiting for a good recipe!

Enough small talk and onto the recipe. For my recipe, I decided to use:

Black Bean and Jalapeno Rice1

There were no recipes for any 'bean' and rice mixture side dishes. I guessing that the Hispanic culture are purists and like their beans separate from the rice (I am guilty of when I go to Mexican places I mix my refried bean and rice sides together). Not me I am a rebel! Instead of jazzing up the beans with spices and making a rice side plain; I added plain beans to the rice that was seasoned already and jazz it up with the last of my jalapenos from my garden!

Two questions need to be answered before you approach this recipe.
How do you want your peppers?
1. Hot and Spicy, Zingy or Mild?
2. Crunchy or Soft?

Cooking Approach to those answers:
1. The heat depends on the chopping process. If you want them HOT. Just chop off the stems and chop. All the heat is in the veins and seeds. But cooking them will also reduce the 'caliente' scale as well.
2. If you want them with some crunch, stir them in at the end before serving. If you want them 'par cooked' stir them in the rice when they are sitting for the 5 minute rest. If you want them soft: Cook the peppers with the rice.

Now proceed....

Black Bean and Jalapeno Yellow Rice
by JennyMac Lipsmack

1 box Goya Yellow Rice
1 Tbsp Goya Olive Oil or butter
1 can Goya Black Beans
half an onion, chopped
jalapenos (you decided how many you can handle)

Read the instructions on how you want to prepare your rice. Stove Top or microwave. I like the microwave option for I don't have to babysit it and can do other things. Plus, I think this rice comes out PERFECT from the microwave.

Chop your onion, big or small chunks, your preference. Stir the onions, oil or butter, and water with the rice and follow your cooking directions. 5 Minutes on High and 20 minutes on 50% power. Devein and/or chop jalapenos (see below)Open black beans, drain and rinse. When rice is ready the last direction asks you to let the rice 'set' to absorb last of moisture. Stir in beans and peppers and cover for five minutes. Serve with chicken and garnish with freshly chopped cilantro.

To remove the heat from jalapenos:
1. Put on gloves. I have not worn gloves and washed hands several times...washed hair the next morning and still found some "heat" under my nails!
2. Slice one side off pepper from stem to tip. This first slice should be shallow enough to cut off the "meat" of the pepper, leaving the vein with the seeds inside. One quarter turn the pepper and repeat the cut. After the third cut you will have all the seeds and most of the veins on the remaining quarter. Remove stem and use gloved finger to scoop out veins and seeds. Either julienne cut your quarters or finely chop.

Again, THANK you Foodbuzz and Goya. Those of you interested in more Latino Flavor to your recipes definitely hit up Goya's site....very user friendly and authentic recipes easy to follow.


Monday, October 18, 2010

Buttermilk Biscuits

I love biscuits!

Buttermilk Biscuits

Breakfast, lunch, dinner, snack....whenever....buttery, jammy, sandwichy....I am not picky. I guess I got the biscuit bug from my grandmother who used to make them all the time. Many biscuit recipes use just plain milk but I really think the buttermilk really makes them tender.

I troll around the food blogs and Cathy from Noble Pig always seems to get me off my butt to try her recipes. Even a biscuit recipe when I've made millions of biscuits by now. I was intrigued by Cathy's tips and the use of cake flour made it different enough that I wanted to give them a try.

Basic Buttermilk Biscuits
Discovered on Noble Pig and she made from Cuisine at Home

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted

Preheat oven to 450o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid overmixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to overmixing.

Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.

Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last few minutes of baking.

Buttermilk Biscuits1

Cathy's Tips & Tricks for High-Rise Biscuits

-For bigger rise, place any tools, especially the stand mixer bowl and paddle into the bowl, into the freezer for a few minutes before mixing to ensure the fats won't melt until they are in the oven.

-Patting the dough into a circle compresses it less than rolling it with a rolling pin, giving you a loftier biscuit.

-Use a sharp biscuit cutter to cut your biscuits. The sharp edges don't seal the sides thus promoting rising . Juice glasses and tin cans trap air and compress biscuit dough, sealing the sides and reducing rise.

-Excess flour on the tops and bottoms can make the biscuits seem dry, brush off any excess flour from both sides before baking.

-You can reroll the dough once (you'll need to) and still yield tender biscuits. To do so, brush any flour from the scraps and gently fold the dough back together before patting into a circle.

Buttermilk Biscuit

I made mine a bit 'blonde' for I wanted to be able to put them in the freezer and reheat when I needed a biscuit fix, not wanting to over cook them. These were fabulous. The cake flour really made the delicate. Give these a try. Thanks Cathy!


Saturday, October 16, 2010

Smoky Jalapeno Cheesesteak

Welcome Back! Where you been? Haahahahahaha. No long story what I've been up to....just stuff. Sometimes you just aren't feelin' it. I've felt my cooking at home either was not worthy to blog about or the camera battery was dead when I had something fabulous made. It's always something, right?
Right. fun sandwich is:

Smokey Jalapeno Cheesesteak
by JennyMac's Lipsmack
makes 2 large sandwiches or 4 average

Sandwich Rolls/Hoagie Rolls (per person)
6 layers of Steak-Um meat or slivered beef (about 1/2 pound)
1 onion thinly sliced
6 jalapenos, deveined/seeded and julienned
Smoked Cheese

Slice onions and peppers and saute in pan until soft. Slice beef into strips and add into onion mixture until beef is no longer pink (take just a minute or so).

Prepare your rolls by heating them up in the oven (if you desire a crusty roll). Slice cheese thinly. Slather on the mayo. Put meat into "mayoed' rolls top with cheese. Serve with your favorite chips -hope your mouth is big enough!

Cooks Notes:

1. The smoked cheese is not something you will find in the grocery with all your other cheeses. This cheese I found at a Farmer's Market. It was actually a Smoked Horseradish Cheese....yummy. BUT normally when a recipe calls for a smoked cheddar I have to go to the section of the grocery when I need Saga Brie, Manchego or Guyere cheeses. Look for it. Today I noticed they had a smoked Guyere right next to the smoked provolone and mozzarella. Wow, they are increasing their stock! It shouldn't be too hard to find. These smoky cheeses are also great on burgers for it tastes like you have bacon on it....when you

2. As for jalapeno....don't be scared to use this and opt for the plain bell pepper. The heat of you sandwich is directly related to how well you remove the seeds and the veins in the pepper. This is your source of heat. When I am feeling crazy for some heat I just slice them up without regard...and also don't forget the cheese on your sandwich is also your saving grace. Any dairy is the antidote to pepper pain!

Sunday, August 29, 2010

Blueberries and Cream Cookie and Ponderings

Ok, so it's been awhile since I've posted....I am really taking my summer off seriously. A vacation from everything? Including my lil blog?....apparently so. Don't worry, back to work on Monday and School after labor day and back to blogging.

Blueberry and Cream Cookie

So I get the new Bon Appetit magazine this month. I see that some of the most popular recipes from Momofuku Milk Bar are being included. I can't rip through the mag fast it in here?...really?....drat no. I was looking for the coveted Compost Cookies everyone tries to copycat but what I did find is Christina Tosi's of Milk Bar popular Blueberry and Cream Cookies. I am open to a fruit cookie now and helps balance out all the chocolate ones I seem to make most often.

I'd also seen this recipe from on my 'cookie of the day' email from Martha Stewart and had contemplated it (K-man loves blueberries!). But here is the pondering...

Are you like me and when you see a recipe that has a lot of steps... OR seems too complicated OR takes too long (overnight) - you lose interest in it? I am not the total 'easy breezy' cook here now. "Gimme a can of soup and cook five minutes....Bang -I am there".....NO, not quite. I like the happy medium recipes. But if it doesn't have a final picture to suck my interest in....and a long list of ingredients, too many steps I find that I put it off 'for some day' and I never come back to it. Does that ring any bells for you too?

So, it's my last hurrah for the summer. My time will be tight again. The lady of leisure's last laborious recipe for the summer. Yes, I know baking cookies in the summer does not seem appealing but we've been blessed with my last week of leisure with days in the 80's so I jumped on the opportunity...(next week will be back in the 90's when I am in an overly a/c'ed school all day)

The low down here is; the creator Christina Tosi was an odd duck growing up. She ate lima beans with ranch dressing. Doritos with miracle whip. Kraft's Mac and Cheese mixed with spaghetti-O's. Yes, the very one who created the compost cookie with pretzels, potato chips, coffee grounds and a other wacky things. Although her taste as a child was somewhat gross she developed into an risk taking/avant garde type of baker, that clearly WORKS.

I've included the original recipe as supplied by Bon Appetit, followed by Martha's recipe although it is 'tweaked' it is HALF of the recipe shown here. After the recipes is my review and more pix.

Blueberry and Cream Cookies
from Bon Appetit Magazine by Christina Tosi/Momofuku Milk Bar/NYC

2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs (see below)
1 1/2 cups dried blueberries


Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).

Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.

Milk Crumbs

3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted

Preparation of Crumbs

Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD Can be made 1 week ahead. Store in airtight container at room temperature.


Blueberry and Cream Cookies
inspired by Christina Tosi of Momofuku Milk bar but recreated by

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) Plugra European-style unsalted butter (please! regular will work here....sheesh)
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (duh-corn syrup, why does MS gotta be all extra fancy?)
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs


1. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

Milk Crumbs

1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

Crummy (lol) Directions

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Cook's Notes:
1. Very surprised and happy with the results. I am glad I exerted the effort.
2. Crunchy edge....soft and chewy center. Those dried berries were working hard in that fridge by soaking up some of the moisture and were plumper and juicier than the ones I was snacking on while making the dough!
3. Recipe says makes 35...I got 37. I am sure it's because I added more blueberries near the end when I noticed less blueberries in the dough.

Blueberry and Cream cookie dough

4. Really watch when you are baking the crumbs...keep them light...keep mixing them to brown evenly. Stay by that OVEN!
5. If you don't have a oven thermometer, get one, you really need to make sure your oven is 375 degrees, no more, no less. Just two minutes extra (by accident) and I felt the cookies were overly brown.

Blueberry and Cream Cookies
6. As you can see, don't squeeze any more than six. The recipe says 1/4 cup ice cream scoop (your standard one probably in your drawer).
7. Bon Appetit says from Christina to sit in fridge for 24 hours yet Martha's says 15 minutes chilled. I made some later that evening and this morning. It rendered the same result. I am not sure if 15 minutes would be enough. But one trial cookie being baked wouldn't hurt.

Blueberry and Cream cookie dough2
8. I included Martha's recipe only because I thought her 'tweak' using white chocolate in the crumbs was worth trying the recipe again. Good that her recipe is HALF the amount. I baked half of these cookies and put the other half in the freezer. These are THICK, chewy and hearty cookies. One will suffice unless you are REALLY starving. I like cookies that satisfy with eating ONE.
9. Very milky, creamy, buttery really. With two sticks in the recipe of course it's buttery. A nice change from what we normally have for cookies here. I felt it was worth the effort and time. Yummy cookie, give it a try for yourself.


Wednesday, August 11, 2010

Zebra Cake

Zebra Cake with Ganache

I bet you are dying to see what lurks under this yummy chocolate ganache. What does a Zebra Cake look like? Before I give you the recipe I wanted to ask you something. Have you tried any baking using the WEIGHT method versus VOLUME (using measuring cups)? Baking is definitely a science that can be unforgiving if your measuring is off. Get a little heavy handed with the flour or scoop it wrong and it won't rise alot or it's too dry/dense. I will tell you get a little scale from Bed Bath and Beyond (about 20-30 bucks) and use it. I've done it a few times and wished all my recipes were in weight much easier. Give it a try?

Zebra Cake
from King Arthur Flour/Baker's Banter

1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutch Dark Cocoa

or if you'd like to weigh it out.....

7 ounces granulated sugar
4 large eggs
8 ounces milk (whole, 2% or 1%)
7 ounces vegetable oil
1 teaspoon vanilla
8 1/2 ounces King Arthur Unbleached All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutch Dark Cocoa


1) Preheat the oven to 350°F. Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.

2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.

3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.

4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.

5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.

6) Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.

Zebra Cake

Chocolate Ganache
  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  1. In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Refrigerate, stirring occasionally.
  2. For a pourable ganache, cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
  3. For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.

    Zebra Cake with Ganache
Keep the amounts of each chocolate and vanilla mixture as exact as you can. For you can see that I had more chocolate mixture left and it upset the 'balance' of the stripes. I guess I could have just stopped and didn't put the extra in. But I figured K-man will be so wowed over the stripes (so would your cake eating guests) that it probably wouldn't be noticed. Very fun....easy to do in one pan....Yummy too! The ganache was perfect!


Sunday, August 8, 2010

Almond Joy Scones

Almond Joy Scones3

I don't know about you but every so often I really like the coconut, almond and chocolate combination. Just like some people like the chocolate/peanut combo....Or my favorite the sweet/salty pairing as in chocolate covered pretzels. I saw a recipe for a coconut scone and I tweaked it up like one of my favorite candy bars. You can certainly leave out the almond paste or the coconut to restyle it your own way too.

Almond Joy Scones
JennyMac Lipsmack creation

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup toasted coconut
1/2 package chocolate chips
1/4 cup almond paste
1/2 tsp. coconut extract
1/2 cup milk or cream
1 large egg
1/2 package chocolate chips, melted

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter and almond paste into flour mixture on the large holes of a box grater; or use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips and coconut.
3. In a small bowl, whisk milk/cream, coconut extract and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on cooling rack.
6. Melt remaining 1/2 package of chocolate chips and stir in oil until smooth. Drizzle chocolate on cooled scones. Serve when chocolate is set.

Almond Joy Scones1

Yummy! I think these would have been better with the mini chocolate chips....but the regular is what I had on hand.

Almond Joy Scones2

Although the first picture appearing on this post looks luscious with the chocolate drizzle. It took longer to cool and was not so easy to store. I think they are good with or without the drizzle buy easier to store and tote around for a snack without the drizzle. Regards....delish!


Saturday, August 7, 2010

Baked Zucchini Chips

Baked Zucchini Chips

We had mini chicken salad sammies for lunch today. Instead of having chips the side (whether they were the evil or BAKED ones) I decided to make a different kinda chip. Here's a fun treat I made. Take advantage of zucchini while it is the summer bounty and make something to eat that you don't have to feel guilty about. Here is the solution. Crunchy outside, soft inside and you can dip it in anything you want! I've included some shortcuts to make it easier.

Baked Zucchini Chips

One large zucchini or two smaller ones
large ziploc bag
approx. 1/3 c. flour
2 eggs
dash hot sauce
seasoned salt (I used Paula Deen's House Seasoning)
pepper to taste
about 2 cups Panko
few shakes of canola or olive oil

Preheat oven to 375 degrees.

Prepare breading station:
1. Put flour in ziploc flour and add a "fingersful" of salt and pepper. Seal and shake.
2. Beat 2 eggs in bowl and mix in few dashes hot sauce.
3. Place panko in something like a pie pan and also season with salt and pepper. Mix
4. Line cookie sheet with nonstick foil.
5. Arrange each in a line in the order as prepared with the cookie sheet last.

Slice zucchini into 'coins' about 1/4 inch thick. Place into flour bag and shake until all coated.

Remember to keep one hand sticky (from flour to the egg) and the other hand dry (panko to cookie sheet)

Take about 2 zucchini from the bag, place them in the egg and keep flipping them over until the egg soaks into the flour. Sticky hand puts zucchini slice on panko....Dry hand grabs more panko from pan and places it on the zucchini coin and press. Dry hand flips over coin and puts on more panko and PRESS. Turn 'coin' on its side so loose panko can fall back into pan. Place on cookie sheet. Season with salt and pepper again.

Repeat until all zucchini is coated and on cookie sheet. Drizzle a little of oil on zucchini and into between 'coins'. Bake until lightly brown (approx 10 min.). Turn over and drizzle a bit of oil again and bake another 10 minutes.

Baked Zucchini Chips1

So delish. I dipped mine in a little bit of green goddess dressing. Great side dish, snack or appetizer. Much easier to eat than a half one baked. WE loved it. Give it a try!


Tuesday, August 3, 2010

Spice Cake Mix Cookies

Sometimes other people in our lives move us to do something. I was wanting to make these spice cake mix cookies for two reasons.

1. K-man LOVES spice 'anything' especially with raisins. He also loves maple. I combined all these favorites of his in a cookie so he'd be very happy. However, summer time is not when we associate 'spicy' baked goods. We tend to think of fall or winter or the holidays for that kinda stuff. I didn't really care about that kinda like wearing white after labor day.

2. I have a friendship with a fellow food blogger. Ginger from Once Upon a Gourmet Gin, she is just a casual blogger just like me....nuthin' ferocious. One thing that we had in common was our love to create new cookies from cake mixes. I swear we both were chugging out like 1-2 a month for awhile there. I think we may have 20 creations between us. Anyhow, Gin has not been blogging lately but devoting more time with her family rather than blogging and I miss her. I made this cookie as a shout out to her. Miss ya Girl!

So if baking cookies NOW in the heat is not your thing....or the spice part of it is a turn off during the summer then perhaps print this out to use when you ARE in the mood for a soft spice cookie. Okay? Good. Let's commence the cookie goodness.

Spice Cake-Mix Cookies
JennyMac Lipsmack Creation

1/2 tsp. rum extract (substitute any extract you prefer)
1/2 cup raisins
very hot water
1 box spice cake mix
sprinkle of cinnamon
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup powdered sugar
few drops maple extract
1 Tbsp. maple syrup
variable milk (approx 1 Tbsp)

Preheat oven to 350 degrees. Place raisins in a small bowl, cover with hot water; stir in rum extract. Let soak to 'plump' while you prepare the mix.

In a large bowl place the cake mix and sprinkle some extra cinnamon to your liking. Mix. In a short drinking glass, beat up the two eggs, extract then the oil. Pour into cake mix and combine.

Pour off hot water from raisins. Take your hand and squeeze the excess water and put the raisins into the cake mixture. Stir well.

Drop by Tablespoon (or small cookie scoop) onto parchment covered cookie sheet. Bake 12 minutes.

Prepare the frosting in a small bowl. Add powdered sugar, a few drops of maple extract and 1 Tbsp. maple syrup. Mix. Use milk to achieve the perfect consistency. Not too stiff not too soupy. Add drop by drop if need be. Set aside until cookies are cool or slightly warm.

Do not glaze cookies right out of oven or you will have more frosting on the counter than the cookie....

Frost cookies with approx 1 tsp of glaze. Swirling spoon around to form a small circle. Gravity will take care of the rest.

Moist, cakey, spicy, chewy....I tasted one for quality control. The rest go to K-man....I am a chocolate girl.

Gin, here's to ya! I've not forgotten about you my friend and cake-mix buddy!

Here is a link to my cake mix labeled cookie posts and Gin's Most Lemony Cookie of all time.


Saturday, July 24, 2010

Orange Monkey Bread

I am a bread lovin' fool...sweet, savory... I've been making that no knead Artisan Bread in 5 minutes recipe every week (added below) and I love it. I used that dough instead of the canned biscuits shown here. I've done use what is most convenient for you!

This is a great alternative from the cinnmon-y type monkey bread standard. I love the buttery orangey flavor...the crispy, crunchy outside yet spongy soft inside. Delish!

Orange Monkey Bread

1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1/3 cup orange juice
1/4 cup melted butter
2 (10 ounce) cans refrigerated biscuit dough, separated and halved

1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
2. Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
3. Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
4. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

If you want the "make your own dough" adventure....this is really no fuss dough recipe...

1. In a large lidded container... mix

3 cups lukewarm water
1 1/2 Tbsp. granulated yeast
1 1/2 Tbsp. salt
1 1/2 Tbsp. sugar
6 1/2 cups flour

2. Let rise for 2 hours....I wait until it's doubled or gets flat on top. No biggie really.
3. Put in fridge for whatever/however you want to make from it....see the link to their site for ideas.
4. If you use this dough for the monkey bread, you have to let it rise until doubled then bake it. Its easier to do this before bed and put in the oven first thing when you wake up. Great weekend treat!

Here is what I've made with this GREAT dough so far:

Jalapeno Bread
Pepper Jack Rolls
Sticky Caramel Rolls (with or without bacon)

Honestly I have made at least 15 other things....but we ate them up too fast before I could get a picture....cloverleaf rolls, flat breads,'s so cool to always have dough in the fridge to get creative with! I will try to post more about my dough creations!