Friday, September 15, 2017

Terrible Cookies

Terrible Cookies
One of my friends, Rose, gave me this recipe a few months ago.  They are not Terrible.  I promise.  We had been talking about Monster Cookie recipes.  I have a couple good ones I like to use, but Rose said I must try this one.  So, as you can see from below I tried them.  I adjusted a couple things for my liking.  I increased cooking temperature from 325* to 350* and I added more chocolate chips.  More is better, right?  WOW!  These cookies are the BOMB.  I may just throw all the other recipes away.   The texture and taste are incredible.  They cook up like a dream.  I froze about 60 pre made uncooked dough balls and have been baking them ever since.  The frozen dough balls cook up even better.  I can't say enough about this recipe.  Below are some pictures and comment to help you along and the recipe you can print.  Have fun making these delicious cookies.  Thank You Rose.  I love you to pieces.

Creamed white sugar and butter.  You can use half butter and shortening if you like.  Doing this helps with the crispness of the cookie and helps them from going too flat while baking.

Added the brown sugar

Creamed some more
Added one egg at a time.  Mixing well in between each egg.
Make sure and crack each egg in a separate bowl first.  
You do not want shells or a bad egg to ruin your hard work.

Beautiful ribbons of dough.  Eggs, butter and sugar are beautiful things.

Don't forget to scrap down the bowl!!!

Use the best Vanilla you can buy.  Trust me. 
I generally do not buy vanilla at the Grocery Store, but in a pinch I will buy Costco Vanilla.  
The Vanilla above is from King Arthur.

Mix for a few seconds after adding Vanilla
Above is after all the dry ingredients including the coconut have been added and scraped down one more time.
At this point I was able to add all the Oats using my Kitchen Aid.  If you can just mix until combined and or start hand mixing.  Don't over mix.

Raw Pecans that have been toasted.  A staple in my kitchen.  A must have!!!
Toasted walnuts would work here as well.
Aways toast the nuts before putting them into baked goods.
Chop to your liking and add to the above mixture

I added chocolate chips and the rice krispies here as well.
Using my dough whisk I gently combine.  
Sometimes this is where my husband gets involved.😍
With promises of taste testing, samples, and future fresh hot cookies at 9PM he is the best helper.

With very little on the floor, which is an amazing feat, the dough is well mixed and ready to rest.
BTW, I do not have to go to the gym today (like I was anyway).

Transferred to a bowl for the fridge.  Cover with plastic for at least 30 minutes.



Is it okay to eat cookie dough raw???
Please say yes!!!

I wanted to show you a picture of my favorite stone as I mentioned in the recipe below.  
Very well used.  I just can't let it go.

Baked up like a dream.

Mouth watering

My new stone.  A bit prettier and works almost as well.  Needs some breaking in.
As you can see my husband , Bill, does not understand the rules of blogging and pictures. (Missing cookie, grrr)
I also put a couple Snickerdoodles from the freezer on this tray.  Another one of my favorites.

Cooling is the key, but please try one warm.  You won't regret it for a second.
Crispy on the outside and chewy on the inside.

I hope you enjoyed this blog and make many batches of these cookies.
Remember the kitchen is the center of your home and family.

Best of baking,
Kristina



Terrible Cookies

Ingredients & Directions
2 cups Sugar
2 cups Brown Sugar
2 cups Unsalted Butter
Cream above items together for several minutes, until smooth and creamy

4 xlg Eggs
Add one egg at a time to above mixture, mixing thoroughly each time

2 tbsps Vanilla
Mix in to above mixture

4 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 cups Sweetened Coconut Flakes
Combine above 5 ingredients and add to above mixture a cup at a time, letting each cup mix in a little bit before adding more.

2 cups Old Fashion Oats
Add to above mixture, you may have to hand fold in some or all at this point. For folding in I use my dough whisk from King Arthur.

3 cups Rice Krispies
2 cups Toasted Pecans
2 cups Chocolate Chips (any kind)
Fold in the above 3 ingredients to the above mixture. Do not use mixer.  These ingredients are more fragile and it will affect the texture.  For folding in I use my dough whisk from King Arthur.

Let the mixture rest in the refrigerator for at least 30 minutes.  Heat oven to 350*

Great time to clean up. 😊

Use 2 tbsp. scoop and place on a cookie sheet 3 across and 4 down.  Bake for 12 to 15 minutes. I usually set my timer for 8 to 10 minutes then check and rotate tray. These times always vary for me.  How big did I make the cookies?  How cold is the dough?  Sometimes I freeze balls of dough and pop them right into the oven frozen and then I bake them for 15+ minutes. And of course, your oven, only you know best on that front.  Pay close attention on your first couple batches.  Makes notes on recipe for next time. 
After baking let the cookies rest on the cookie sheet/stone for a couple minutes then move to a cooling rack.  Completely cool.  I mean completely cool before putting in a zip lock or plastic container.  You will ruin the crispness.


There is nothing better that a Pampered Chef Pizza Stone to bake cookies.  Of course, there are other shapes and sizes available.  Love, Love, Love mine!  I think I’m on my 4th or 5th stone. 
My Pampered Chef contact is Michael Hildebrand-Estrada.
For bigger batches, I use my sheet pans with a Silpat lining.  Easy Peasy clean up either way.

Monday, August 7, 2017

Beef Lasagne


Beef Lasagna

Ingredients
2 tsp Olive Oil
2 cloves Garlic – minced, I usually use 4 plus cloves 😊
1 medium Onion – finely diced
1 lb. ground Beef
2 tsp Salt
½ tsp Pepper
1 tsp fresh Rosemary – finely chopped (dried is okay), I usually use a tbsp. 😊
2 6 oz cans Tomato Paste
3 cups Water

Barilla Oven-Ready Lasagna, 9 Oz by Barilla

½ lb. Ricotta Cheese – thinned out with a bit cream, sometimes I put a bit of herbs in the mixture as well
½ cup Parmigiana-Reggiano
1 large Egg
½ lb. Mozzarella Cheese
Dusting of Parmigiana-Reggiano cheese between layers
Instructions
Preheat oven to 350* and use a 9x13 pan
Sauté garlic and onions in olive oil, then add ground beef and fry till done
Add salt, pepper, rosemary and stir to combine, then add tomato paste and water and stir to combine.  Simmer for 30 minutes with lid on
Thin the ricotta cheese with ½ & ½ or cream, add egg and Parmigiana-Reggiano and any herb you would like.  I use fresh herbs when I can but dried is fine.  I often use my dried herbs from the garden.  Thyme, oregano, basil, parsley.  Fresh ground black pepper and salt to your taste.  Make sure this is favorable.  This layer is important.  It is the glue to all the layers. Needs to be spreadable with a plastic spatula without displacing other layers.
Layering……
Cover bottom of pan with thin layer of sauce
Arrange ½ of noodles slightly over lapping
Spread out all of ricotta cheese mixture
Spread out ½ of mozzarella cheese
Dusting of Parmigiana-Reggiano
Evenly spread out ½ of remaining sauce
Arrange rest of noodles slightly over lapping
Evenly spread remaining sauce
Spread out remaining mozzarella cheese
Dusting of Parmigiana-Reggiano
Cook for 30 minutes then let rest for 10 minutes
Before serving sprinkle with a fresh Chiffonade of Basil or Parsley


Chef Notes:  The ricotta layer is new from the original recipe.  This is my creative layer.  This layer you can add or take away flavors as you fine tune your recipe.  I have always used more garlic and rosemary from the original recipe.  These two things you can of course adjust for your taste.

The below pictures I made a few smaller containers, so I could freeze for future meals.  This recipe freezes great!!!!




I hope you have enjoyed this blog and will have fun making this oh so popular dish.
Happy Baking,
Kristina

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