No-Bake Energy Balls

I was reading something recently that it is important that we let kids experience boredom.  I also went to Paula Poundstone's show a month or so ago, and she also emphasized the importance of this.  I think adults need to experience boredom more too.  Some of us get into the habit of putting on our headphones and listening to a podcast or music while doing every task imaginable.  I have been known to listen to podcasts while reading Birk the same book I have read to him 100 times.  While its ok to do (not the book reading thing, that is ridiculous), I have my best ideas and thoughts when I just let myself think.  There are plenty of times while commuting (even in the car), that I just let there be silence.  That way, I can experience my thoughts.

For example, how much do you think about flip-flops?  I think about them a lot because I really do not like to wear them.  Some people work all day, waiting for that moment when they get home and they can put on their flops.  Others go about their lives dreaming of the job that allows them to wear flip flops.  Me...I find flip flops incredibly invasive but also too exposing.  To be honest, I can barely handle opened toed shoes.  As I am walking through the streets with my toes exposed, I feel as though all I am doing is putting my feet through an awful lot.  They are getting dirtier, drier, older, sun burnt, calloused.  It just seems as though shoes were designed so that we didn't have to expose our feet to such things.  I can't imagine a situation where I need them and I can't just be barefooted instead?

However, the other thing that I have been thinking about regarding flip flops is that I truly believe there is a positive correlation between people who like flip flops and how much fun a person is.  Story checks out for me.  I am definitely the least fun person I know.  And all my friends, who love flip flops, are way fun.  No way those commas are placed correctly.  See how fun I am!  The question is:  what is wrong with me?  Why can't I be more fun?

You have heard of these energy balls, right?  There are so many versions of these, so I thought I would post mine.  You may think they are for Birk, and they are, but they are more for Scot.  I have made these 4 times so far, and I think I have only ever consumed two balls.  I rarely have an appetite or taste for foods this dense.  Surely this is tied to my love for sitting.  Big fan of sitting.  But I am definitely in the minority, most people really love this kind of thing.

I have really liked having these around because they are so quick.  Birk is endlessly hungry these days.  Scot LOVES these.  This snack is Scot in ball form.  I strongly recommend mini chocolate chips, because the regular sized chips make it difficult to form a ball.  If you look below, I made batch of these with full size m&m's and peanuts, and they were harder to keep together.  I really like the "Enjoy Life" mini chocolate chip brand.  I feel like these need peanut butter (for both flavor and texture), as opposed to a nut butter substitute but I have not experimented.  I would recommend a fairly creamy version, for example, something like Justin's would be too dry.  However, you could probably make it work by adding more honey.

You will find a lot of versions of these if you google "energy balls".  Many include chia seeds and flax seeds, which would be a fine addition.  Many include vanilla extract, which you CANNOT taste the difference in peanut butter recipes of this nature, so I don't use it anymore.  

PS:  I hardly ever share such deep posts about myself here.  But if you have been reading these posts for a while, you now have to great gift ideas for me:  flip flops and edible arrangements.

No-Bake Energy balls
by everyone on the internet

2 cups oats
1 cup unsweetened shredded coconut
~3/4 cup creamy peanut butter
~1/2 cup honey
1/2 cup mini chocolate chips

Combine all ingredients except chocolate chips in a bowl (I find that a rubber spatula works best).  Don't measure "~" quantities (just eyeball it) because who wants to measure honey or peanut butter?  Might need to adjust quantities, depending on humidity.  Add more oats if too sticky, add more honey/peanut butter if too dry.

When mixture is at a consistency that allows you form a ball, add the chocolate chips and mix to combine.  Roll into balls.  This makes about 15 balls that are approximately 2-3 Tablespoons big.  But it doesn't matter.  Just make them however big you want.  If you are having trouble rolling them, you can also refrigerate for a half hour and roll after.

Keep refrigerated (tastes better cold anyway).

Healthy School Treats

 

Yikes.  A lot of life happened.   Super cute that my last post was "How I fed my baby during his first year".  Baby is now in preschool and I am still nearly as anxious that I am going to destroy him by feeding him the wrong food.  Something I am well aware I am worrying too much about but we all need something to spend our time on.

I have wanted to make it back to writing and sharing recipes so many times.  In fact, I have drafted many posts and later deleted them.  So, I figured, let's start with baby steps.  Healthy School Treats.

Birk just finished his third year of "preschool".  And guess how many schools hes been at?  Four.  Oh, man.  And, I have been so lucky to find schools with good, healthy food policies.  Amazing teachers.  I have loved his schools SO much.  However, the thing I still can't get on board with is school treats.  There are holidays, celebrations, and 75 birthdays each semester, and they so often bring with them a hugely celebratory treat.  I am ok with Birk celebrating a relevant occasion with dessert, but I just don't think that needs to happen at school.  It seems that there is one per week!

However, instead of being a party pooper, I thought that I could at least come up with some healthy school treats.  I have sent these three different treats to school with great success.  And these were tested on a group of 3-6 year olds who are used to getting real treats for other birthdays and holidays.  The three are:

1.  Berries - strawberries, raspberries, and blueberries.  The kids liked them so much, they requested the leftovers for their second snack.  Seems simple, maybe a little expensive for some, but a huge hit.

2.  Frozen yogurt covered banana - these were super popular.  The teachers said the kids had so much fun eating these.  See recipe below and photo above.

3.  Raspberries with a dark chocolate chip inside.  I got this idea from Annie's Eats, as she puts these as a treat in her kid's lunch boxes sometimes.  I sent these for valentine's day in a tiny paper cup.  A serving was 3, because raspberries are very expensive.  But sometimes when a treat arrives in a small portion, it tastes so much better.  The kids also loved these.  See photo below!

Next time, I will return with adult human food. 

Frozen Yogurt Covered Bananas
makes 3 pops (math for more)

1 banana (make sure they are ripe!  not green but not mushy yet.  )
1 cup of whole milk yogurt
1-2 tbsp of honey
sprinkles (I like these)
3 Popsicle sticks

Cut the banana into three equal pieces.  Insert a popsicle stick into each piece and set on a baking sheet lined with parchment paper.  Make sure the baking sheet can fit in your freezer!

Whisk together yogurt and honey in a bowl or a cup suitable for dipping.  Taste and adjust sweetness to your liking (doesn't need to be very sweet, though, because bananas are so sweet).  Dip each banana on a stick into the yogurt mixture and return to baking sheet.  Once finished dipping, sprinkle with sprinkles.

Place in freezer uncovered overnight or until completely frozen.  Once they are completely hardened, you can put them in a freezer safe bag until you are ready to deliver to school.  They can all be placed in a gallon size bag together, they do not stick for me (as long as they aren't allowed to melt and refreeze!). 

Oatmeal Pumpkin Chocolate Chip Cookies

Halloween.  Is today.  My dog is sleeping next to me and still wearing his pumpkin shirt.  He was supposed to be an alien, but I don't know if that ever happened.  

Fall has been weird this year.  I have been waiting on the edge of my seat for the colors to change.  Then, it happened.  And I am pretty sure I missed it.  Here is the only (semi decent) pic we have of the fall colors.

And then this happened (slightly different angle, but same spot more or less).

And before any of that happened, I was filling every second of my free time with Broadway shows.  I am not complaining, but weird October.  

I wouldn't say I did pumpkin justice this October (and I know I still have November), but I did make these cookies.  Ever since the pumpkin shortage several years ago, I am incapable of buying only one can of pumpkin puree.  So, I had all these ingredients on hand when I scheming up this mixture of oatmeal and pumpkin.  Yes, I am obsessed with oatmeal everything.  

I am also obsessed with pumpkin and chocolate together.  We have a local ice cream place that sells delicious pumpkin ice cream and I get it combined with the chocolate ice cream.  Not mixed.  Just side by side.  

Anyways, make sure you use extra fancy cinnamon.  Vietnamese cinnamon, that is.  These really won't turn out without it.  

Oatmeal Pumpkin Chocolate Chip Cookies

adapted from Simply Recipes

1 cup butter, room temperature

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 cups whole wheat flour

1 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans

1 cup semi-sweet chips

Preheat the oven to 350° F.

Beat the butter and sugars together until light and fluffy, about 3 minutes.

Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.

In a separate bowl combine the flours, oats, baking soda, salt, and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.

Fold in the pecans and chocolate chips. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.

(Servings: 48 cookies, Prep time: 30 min., Bake time: 1 hr, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Oatmeal Butterscotch Cookies

I have been kind of all over the place lately.  Probably 7 out of the past 8 weeks, I have been without my own kitchen.  Or without my kitchen stuff.  So, I have borrowed plenty of people's kitchens.  And made lots of salads and sandwiches.  And smoothies, because for some reason a blender was one of the kitchen tools I have kept by my side (and my knives, which now go everywhere with me).  Now, I am finally back at home.  With all my kitchen gear.  I was so ready to cook and eat real food.  And eat whatever I want.  And to eat VEGETABLES!  Summer is almost over!  Ahhhh!

Unfortunately, Hurricane Irene has left us without power...in our kitchen.  We are pretty lucky since tons of people have no power at all.  We live by a main road so we got our power turned back on right away.  However, there is some damage and our whole house is only getting half the power.  We will just be using our grill and eating all the delicious fresh produce available right now.  The tomatoes are completing my life.  Why can't someone invent a way to eat summer tomatoes all year round?

Anyways, I just returned home from one heck of a wedding celebration.  Weddings are somewhat life-changing.  Each one in their own way.  I love participating in a close friend's wedding and then meeting all of her close friends and family.  I feel like weddings make me love people again.  And relationships.  

I made these cookies for the bridal shower.  Although the entire menu for the shower was inspired by the bride (lots of comfort food), these cookies were my own selfish preference.  During the shower and bachelorette party, everyone was raving about the other options (Cookie Dough Truffles and Lemon Poppyseed Cookies) and it seemed to me that many people didn't even try the oatmeal cookies.  However, I couldn't stop thinking about them.  I normally can control myself around sweets.  I usually get sick of whatever I make after eating it once or twice.  But I probably ate at least 15 of these cookies.  I gave some to Scot's grandparents when we went over there for dinner.  They ate them the next morning (for breakfast, which by the way is an excellent idea).  Grandma R. called me up immediately after finishing off the entire batch I gave her and said they are the best thing ever.  I had a similar (somewhat emotional) reaction myself, so I was so glad to share the same taste with Grandma R.  

These are a soft oatmeal cookie with butterscotch chips, toffee bits, and a little shredded coconut.  They have some flour in them which I find essential for soft, chewy, non-flat oatmeal cookies.  One of my favorite cookies in a long time.  

Oatmeal Butterscotch Cookies

originally from Taylor Takes a Taste via Annie’s Eats

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, at room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1 1/2 cups old fashioned oats

3/4 cup shredded coconut

1/2 cup butterscotch chips

1/4 cup toffee bits

Preheat the oven to 350° F. Line baking sheets with silicone baking mats or parchment paper. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

(Servings: 24 cookies, Prep time: 30 min., Bake time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Snickerdoodle Cupcakes

I was home for my little sister's graduation party.  She graduated from high school.  She used to be 3 years old.  Now she is 18.  It makes no sense how these things happen.  

I am 9 years older than this little sister.  9 years!  Which is exactly how long I have been in post-"high school" school.  Therefore, we graduated together this year.  Me from all school forever.  Her from high school.  This was something I always thought about once I decided to go ahead and do the 5 year grad school program.  

Anyways, growing up, I was really a second mom for her.  Not in like a loving, caring kind of way.  In more of a bossy kind of way.  I picked out her outfits.  I did her hair.  I fed her.  All of these things were non-negotiable.  She never once complained or argued with my decisions.  That is the glory of 9 years separation.  It is not too much older, where we didn't even know each other.  But old enough where ANYthing I said goes.  Having a little sister slave was a wonderful, wonderful thing.  

During her pre-teen/teenage years, she was a mild inconvenience for me.  Although she was probably 400 times better than I was when I was a teenager, she still had a 'tude.  She sometimes didn't like the outfits I picked out.  She said things like "that is really more your style than mine".  Ughs!  She texted while we were having important conversations.  I should say:  she actually never wasn't texting someone from the age of 14-17.  She had boyfriends.  Ew.  She had the nerve to actually have opinions on things.  WHO does she think she is?

Now, she has grown into quite the lady.  She lost most of her 'tude.  I have gained back some of my older sister respect.  She listens to my fashion opinion.  She still texts like a crazy person and likes boys, which is super gross, but I will take what I can get.  And now, she has graduated into official adult-ness.  Tear.  

For her partay, my sister and I made 200+ mini cupcakes and spelled out her name with them.  Scot designed the layout and figured out with x many white cupcakes, y many brown cupcakes, this is the optimal design.  The two cupcakes flavors were Snickerdoodle and Cookies N' Cream.  The snickerdoodle cupcakes are a cinnamon cupcake with a vanilla buttercream and a mini snickerdoodle on top.  The cookies n' cream cupcakes were a chocolate cupcake with a cream cheese frosting (with oreo crumbles mixed in) and an Oreo on top.  We wanted the colors to be opposite so that is why we laid the cookies flat on top of the cupcake.  This is also allowed imperfect piping.  I was not a fan of the Cookies N' Cream cupcakes.  I mostly didn't like the chocolate cake part.  But these Snickerdoodle cupcakes were spot on.  Delish.  

Snickerdoodle Cupcakes

from Annie’s Eats (cupcakes, frosting, cookies)

For the cupcakes:

11/2 cups all-purpose flour

11/2 cups cake flour, sifted

1 tbsp. baking powder

1 tsp. salt

1 tbsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

13/4 cups sugar

4 large eggs

2 tsp. vanilla extract

11/4 cups milk

For the frosting:

20 tbsp. (2 1/2 sticks) unsalted butter, softened 2 1/2 cups confectioners’ sugar,

sifted 1/8 tsp. salt 2 tsp. vanilla extract 2 tbsp. heavy cream

For garnish:

1 tsp. ground cinnamon (optional)

2 tbsp. sugar (optional)

Mini snickerdoodles (1/2 of recipe below)

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes (8-10 minutes for minis). Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, in a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost the cooled cupcakes as desired. In a small bowl, whisk together the ground cinnamon and sugar. Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake. Garnish with mini snickerdoodles.

(Servings: 60 ish Minis, Prep time: 30 min., Cook time: 1 hr., Difficulty: Easy)

Mini Snickerdoodles

2 1/4 cups (11 1/4 oz.) unbleached all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

12 tbsp. unsalted butter, softened but still cool

1/4 cup vegetable shortening

1 1/2 cups (10 1/2 oz.) granulated sugar, plus 3 tbsp. for rolling dough

2 large eggs

1 tbsp. ground cinnamon, for rolling dough

Adjust oven racks to upper- and lower-middle positions. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 1 1/2 cups sugar on medium speed until well combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds. Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.

In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough. Stir or shake well to combine. Working with a little dough each time, roll the dough into 1/2-inch to 3/4-inch balls. Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart. Use a drinking glass with a flat bottom to gently flatten the dough balls (butter the bottom of the glass before starting, and dip it in sugar between cookies if it begins to stick).

Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 8-10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.

(Servings: 120, Prep time: 30 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  4/5

Chocolate Peanut Butter Torte

Peanut butter and jelly sandwiches.  How do you feel about them?  Do they make you think happy thoughts?  Do they bring you back to your childhood?  Do they provide the stability in your life to get you through a lunch crunch?  

Well, I hate them.  

To me peanut butter and jelly is like blah and blah.  Peanut butter is like butter, but worse.  Jelly is like fruit that got too old.  And together?  They are like Mr. and Mrs. lamey-pants.  

Seriously, PB&J's have never done much for me.  Sometimes, I wish they would because they are SO easy.  And I do eat them on occasion for that reason.  With whining, obviously.  

But, the real thing is that I have learned through the years that I don't really dig the whole nut butter thing.  Did you ever know anyone who brought a jar of peanut butter on their trip to Europe so they KNEW they would have some food they loved with them along the way...in case of emergencies...?  Those are the real peanut butter lovers of the world.  Give me some salami and a pickle, please.  

Therefore, this dessert is just not my thing.  And I knew it wouldn't be.  This was Scot's birthday cake this year.  And chocolate and peanut butter are in his Top 5 favorite combos (of chocolate and something else).  I was very excited to make this because so many people raved about it.  I thought maybe even I would like it.  But I could barely eat two bites of this insanely rich dessert (which means, yes, Scot ate half and then I had to intervene, gave the rest to friends).  And I am a true believer that there is about 400% too much filling per chocolate and crust.  Scot actually agreed.  Seriously, like half the filling would be good.  I am just posting this because I want to spread the word.  

"Yo, world.  Too much filling!"

Anyways, Scot still thoroughly enjoyed this.  He loves peanut butter and jelly sandwiches, btw. 

Chocolate Peanut Butter Torte

by Dorie Greenspan via Brown Eyed Baker

11/4 cups finely chopped salted peanuts (for the filling, crunch, and toppings)

2 teaspoons sugar

1/2 teaspoon instant espresso powder (or finely ground instant coffee)

1/4 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

1/2 cup mini chocolate chips (or finely chopped semisweet chocolate)

24 Oreo cookies, finely crumbled or ground in a food processor or blender

1/2 stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

21/2 cups heavy cream

11/4 cups confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

11/2 cups salted peanut butter – crunchy or smooth (not natural)

2 tablespoons whole milk

4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners’ sugar and whip until the cream holds medium firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.

Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.

(Servings: 8+, Make time: 1.5 hrs., Chill time: 4+ hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  5/10

Scot (taste):  7.5/10

Effort:  3/5

Dishwashing Effort:  3/5

Chocolate Toffee Shortbread Bars

My favorite quote at Jimmy John's is, "Every driver believes they are an above average driver."

One time, when I was like...6/7/8, we were sitting at the dinner table.  Me and the fam (minus the little sister who was negative years old).  I am sure my other little sister was babbling on and on about something really random like ponies, tree trunks or overalls.  My brother...he was definitely picking his nose.  I was probably being perfect.  As usual.  My dad was staring out the window.  His eyes were glazed over and he was totally out of it.  I asked, "hey dad, what are you staring at?"  His answer was, "peace".

Another time, I was driving and this lady behind me was bumper huggin' me.  I made a right turn into a parking lot.  Parked.  Got out.  Then all of a sudden that same lady was all up in my face, straight up yelling at me for not using my blinker when I made my right hand turn.  I was making a right hand turn into a car repair shop to fix my blinker light bulb, which was burnt out.  I didn't tell her that.  She was really mad.  This was at least 6/7/8 years ago.    

I made these chocolate toffee shortbread bars for those cookie baskets I gave out around the Whole Foods video contest time. They are pretty simple to make, ship well and taste good for about a week after making them.  All requirements for successful cookie baskets.  Kinda like a candy bar.  

Chocolate Toffee Shortbread Bars

from Annie’s Eats

For the shortbread base:

11/2 cups all-purpose flour

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 tsp. vanilla extract

3 oz. bittersweet or semisweet chocolate, finely chopped

For the topping:

6 oz. bittersweet or semisweet chocolate, finely chopped

11/2 cups toffee bits

Preheat the oven to 375° F. Line a 9 x 13″ baking dish with foil and spray lightly with cooking spray. To make the shortbread, combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients just until incorporated. Stir in the chopped chocolate until evenly distributed.

Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan. Bake for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven and transfer to a wire rack.

Sprinkle the 6 ounces of chopped chocolate evenly over the top of the cookie base. Cover the pan with foil and let sit for 5 minutes. Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer.  Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere. Let the bars cool to room temperature. Once the pan has cooled, you may speed chilling by transferring to the refrigerator or freezer.  When the topping is set, remove from the pan, transfer to a cutting board and

slice into bars.

(Servings: 30 bars, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

PW’s Best Chocolate Sheet Cake Ever

I have hives.  And I thought this would be the best way to lure you into this cake.  I am not sure what is giving my hives.  Possible options:  grass, gluten, lettuce, graduation, sunlight, PIL.  Ha!  Jk!  I seriously have no idea what my problem is.  But it is very inconvenient.  I did get a mild sunburn.  Which isn't that rare for me at the beginning of the summer when I reveal my translucent skin to the world.  I barely peeled and only just a little on my shoulders.  Apparently you CAN get hives from too much sun.  Dumb.

I made this cake for a friend's birthday.  It was kind of a last minute decision.  I wanted to make something really easy and quick.  Which is exactly why I wanted to share this recipe and my experience with it.  It is SO simple to throw together.

Now, is it the BEST chocolate sheet cake ever?  Ummmm.  I actually haven't had many chocolate sheet cakes in my life.  Plus, I argue that this is borderline brownie.  But Scot and I really enjoyed eating this.  BTW, it is pretty big.  So we enjoyed it for about a week.  I love that this only uses one dish for mixing (for the cake and the frosting).  The frosting is made from powdered sugar, so it hardens similar to an icing.  And is delicious.  I also like how you don't have to wait for the cake to cool before pouring the frosting over the top.  It is just such a low maintenance and no fuss cake to throw together.  And considering how easy it is to make, I think it is way good and so worth it.  

PW’s Best Chocolate Sheet Cake Ever

by Pioneer Woman

For the cake:

2 cups Flour

2 cups Sugar

1/4 teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

For the frosting:

1/2 cups Finely Chopped Pecans

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Note: I use an 18 by 13 inch sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

(Servings: 20, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  2/5

Banana Split Pie

Even though this banana split pie isn't some family recipe of mine, it does bring back many memories for me.  I can't remember all the times I have ever had it, but I do remember one specific moment in my life when it was a part of it (my life). 

My first job when I paid taxes.  I found income tax to be rude, by the way.  And social security?  That stuff was just messed up. 

Anyways, I was 14.  I went and got a working permit because I wasn't legal yet.  I applied and interviewed for a job at brand new, not even opened yet, grocery store.  They asked me weird questions that I probably had really awkward answers for.  They hired me.  And I am pretty sure anyone else who applied.  I bagged groceries for a while.  Then they put me as "sampling girl".  Sometimes I got to cut up apple pie and put it in little dishes with little spoons, but mostly I stood next to a container of cantaloupe and opened the lid for people to toothpick a piece.  It was really boring.

I eventually started mopping the floor in produce.  I am not sure if I was moving up or down the ladder, but it worked fine.  My friend and I had overlapping shifts sometimes and we would make up dances with our mops.  I am not sure why this wasn't ever a problem.  

Finally, in my last days as a grocery store employee, I worked for a while in the prepared food section.  You know, where the fried chicken and all those random deli salads are.  I made that stuff.  Mostly I just served it, but every once in a while, I'd get to put something simple together.  And one of the things was banana split pie!  

It is just a fun (and really easy) kid pie.  It is a graham cracker crust with a layering of bananas, vanilla pudding and whipped cream.  Then it it topped with nuts, chocolate syrup and a cherry.  You can make the pudding any way you want.  Make the Jello kind or make homemade.  You can even buy a pre-made graham cracker crust.  This is probably traditionally made with Cool Whip, but I just couldn't bring myself to go there.  I even tried.  But I found out it is frozen and non-dairy and it just weirded me out too much.  As a result, this pie probably needs to be eaten the day it is made otherwise the whipped cream will die.  This is a classic for me.  Also, obviously, I made mini versions.  

Banana Split Pie

5 unsalted butter, melted

1 1/2 cups graham cracker crumbs (about 10 graham crackers)

2 tablespoons sugar

4 cups of vanilla pudding, chilled

2 cups of heavy whipping cream

some powdered sugar

2 bananas, sliced

chocolate syrup

handful of chopped nuts (peanuts or pecans)

some maraschino cherries

To make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all melted butter, graham cracker crumbs and sugar in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

In cooled graham cracker crust, spread the 2 cups of chilled vanilla pudding in the bottom. Layer on the sliced bananas.

Whip cream and sweeten with powdered sugar, to taste. Fold half of the whipped cream into the remaining vanilla pudding. Spread the whipped cream/vanilla pudding mixture on top of the bananas. Top with the plain sweetened whipped cream. Drizzle on chocolate sauce, nuts and top with maraschino cherries.

(Servings: 8, Prep time: 1.5 hrs., Chill Time: 0-1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

Milk Chocolate Hazelnut Cookies

Why is Nutella so good?  Why do I think it is ok to have it for breakfast when I am Europe?  

These cookies are obviously screaming Nutella.  But, if you make these, you need to follow three rules (I broke all of these at some point):

1.  Use blanched, skinless hazelnuts.  The skin is bitter.  

2.  Cut up a chunk of milk chocolate, don't use chips.

3.  Experiment with the baking temp and time to get the cookie the right (soft) consistency.

This is an interesting recipe because the dough needs to be refrigerated for at least 3-4 hours before baking.  We actually baked these to order over the week.  The dough is good for up to a week in the fridge.  But, unlike most "chocolate chip cookies", these honestly taste better completely cooled than they do warm.  

I did make some "high altitude" adjustments.  I think because of all the nuts and nut flour, these cookies do really well at high altitude regardless.  However, I did increase the temp and shorten the cooking time.  I did a little research online and it seems like others who have made these also decreased the baking temperature (by almost a half!)  And there was no indication that they were at high altitude.  

I have to say, I loved these!  There is tons of milk chocolate in these.  Normally, I put way less chocolate chips than what any recipe calls for.  I don't like an overwhelming amount of chocolate in my chocolate chip cookies.  But these...these are more like Nutella cookies.  Like chocolate cookies.  Finally!  I rate a dessert higher than Scot!

Milk Chocolate Hazelnut Cookies

from Flour by Joanne Chang

1 1/2 sticks butter, plus 1 tablespoon

2/3 cup granulated sugar

2/3 cup packed light brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups blanched whole hazelnuts, toasted (remove skins)

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

12 ounces milk chocolate, chopped into 1/2-inch pieces

Using a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for approximately 5 minutes (10 minutes if using a hand mixer), or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl to release any clinging butter or sugar.

Beat in the eggs and vanilla on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl again to make sure the eggs are thoroughly incorporated.

In a food processor, pulse 1/2 cup of the hazelnuts until ground to a fine powder (stop grinding once they are powdery; if you continue, they will become a paste). Roughly chop the remaining 1 cup hazelnuts.

In a medium bowl, stir together the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate. On low speed, slowly blend the flour mixture into the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least for 3-4 hours) before baking. When you are ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F (I baked mine at 365 degrees F).

Drop the dough in 1/4-cup balls onto a baking sheet, spacing them approximately 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20-22 minutes (I baked mine for 5 minutes, rotated the pan 180 degrees and then baked for 2-3 minutes longer…even for sea level, I wouldn’t bake for 20 min., check every 5 min.), or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.

Note 1: Cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

Note 2: My adjustments are in italics. They may or may not be high altitude adjustments. All I know is that I baked four of these babies at 350 degrees F for 20 minutes and they were hard as a rock.

(Servings: 20-25 cookies, Prep time: 1 hr., Chill time: 3-4 hrs., Bake time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Rating:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  4/5