Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Ingredients
  • 2 cups raisins
  • good quality bourbon
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups dark brown sugar
  • 2 TBSP finely chopped fresh thyme
  • 2 large eggs, room temperature
  • 1/2 TBSP vanilla extract
  • 2 TBSP reserved bourbon
  • juice of half a lemon
  • 1 tsp kosher salt, plus extra for sprinkling
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon (preferably Vietnamese cinnamon if you can get your hands on some)
  • 3 cups old-fashioned rolled oats (not quick cooking or instant)
  • 2 1/2 cups plus 2 TBSP all-purpose flour
Instructions
  1. SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, reserving the bourbon, before adding to the dough.
  2. BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside until cooled to room temperature, at least 30 minutes.
  3. Preheat the oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the butter, dark brown sugar, and the thyme on medium speed until light and fluffy. This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
  4. Turn the mixer back on low speed and add in the eggs one at a time, the vanilla, 2 TBSP of the reserved bourbon, and the lemon juice until combined. Scrape down the sides of the bowl.
  5. Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
  6. Add the rolled oats and the raisins into the mixing bowl and mix until combined. With the mixer on low speed add the flour in slowly. Mix just until incorporated and no more. Stop and scrape down the bowl if necessary while mixing to incorporate the flour completely. Cookies will become tough if mixed too much after adding the flour.
  7. Using a large scoop (about 3 oz), scoop rounded mounds of dough onto ungreased baking sheets, 8 per sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 350F for 9-11 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.
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Perfect Pan Baked Classic French Toast Recipe

Perfect Pan Baked Classic French Toast Recipe

Perfect Pan Baked Classic French Toast Recipe

Ingredients
  • sheet pan
  • non-stick spray
  • 2 whole eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 8 pieces of sweet, rich bread such as brioche or challah (can be more pieces of bread is smaller than sandwich style loaf)
Instructions
  1. Position your oven rack in the center position and place a sheet pan on the rack. Preheat your oven to 450F. Let the sheet pan heat in the oven for at least 20 minutes or until you are ready to cook your french toast.
  2. In a shallow dish, whisk together the eggs, milk, and vanilla extract. You can also add a touch of cinnamon if desired.
  3. You will need to work quickly once you pull the pan out of the oven so get your pan spray ready and have your milk/egg mixture and pieces of bread set up and ready.
  4. Once the oven is completely preheated and you are about ready to serve, use an oven mitt to pull the hot sheet pan out of the oven. Spray the pan liberally with non-stick spray. Dip each piece of bread into the milk/egg mixture, coating both sides, then arrange the pieces on the sheet pan. The pieces should sear when they hit the hot pan.
  5. Return the pan to the oven to finish cooking the french toast. It will take anywhere from 5-8 minutes for the pieces to cook so stay nearby and watch the pan so the french toast does not burn.
  6. Serve immediately.
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Confetti Sugar Cookie Bars Recipe

Confetti Sugar Cookie Bars Recipe

Confetti Sugar Cookie Bars Recipe

Ingredients:

SUGAR COOKIE BARS:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon vanilla extract
VANILLA FROSTING:
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cups powdered sugar
  • 3 Tablespoons heavy whipping cream
  • pinch of salt
  • sprinkles, for topping

 

Instructions:

  1. Preheat oven to 375F degrees. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray.
  2. Using a hand mixer or a stand mixer, cream together the butter and sugar until light and fluffy.
  3. In a medium sized bowl, whisk together the flour, salt, and baking soda. Set aside.
  4. Add eggs to butter/sugar mixture, one at a time, mixing after each egg.
  5. Add vanilla extract and the dry ingredients. Mix until just combined, do not overmix.
  6. Press the sugar cookie dough into prepared pan. Bake for 15 minutes or until top of bars become LIGHTLY brown. Let cool completely before frosting.
  7. Using an electric or stand mixer, cream together butter and vanilla extract until light and fluffy. Beat for about 3 minutes.
  8. Slowly, add powdered sugar and heavy whipping cream. Mix until frosting becomes light and fluffy. Beat in the pinch of salt.
  9. Frost cooled sugar cookie bars. Top with SPRINKLES.
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Cherry Cheesecake Bars Recipe

Cherry Cheesecake Bars Recipe

Cherry Cheesecake Bars Recipe

Ingredients:

CRUST:
  • 3 cups graham cracker crumbs (2 packs of graham crackers)
  • 1/2 cup granulated sugar
  • 3/4 cup (12 Tablespoons) butter, melted
CHEESECAKE:
  • 1 (3 oz.) package cherry gelatin
  • 1 cup water
  • 3 packages cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 cups heavy whipping cream
  • whipped cream, for topping

Instructions:

  1. Preheat oven to 350F degrees. Line a 13×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. Using a food processor, pulse graham crackers until crumbly. Mix in sugar and melted butter until crust forms.
  3. Press graham cracker crust into prepared pan. Bake for 10 minutes. Let crust cool before topping with cheesecake mixture.
  4. In a small saucepan, boil water. Add cherry gelatin mixture to a small bowl. Add boiling water to gelatin mixture and stir until completely dissolved. Let cool before adding to cream cheese mixture.
  5. Using a hand mixer or stand mixer with paddle attachment, mix cream cheese and powdered sugar until light and creamy.
  6. Add cooled cherry gelatin and heavy whipping cream and mix until completely combined.
  7. The cream cheese mixture will start out runny, but don’t give up. Keep beating it until it thickens. Also, if your using a stand mixer switch to a wire whip attachment.
  8. Pour cheesecake mixture on top of cooled crust. Place in fridge for at least 4 hours before cutting into squares. Top with whipped cream and enjoy!
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Chorizo Risotto Recipe

Chorizo Risotto Recipe

Chorizo Risotto Recipe

Ingredients
Stock
  • 3 cups chicken broth/stock, salt reduced
  • 2 tbsp tomato paste
  • 2 cups tomato passata (Note 1)
Risotto
  • ½ tbsp olive oil
  • 12oz / 350g chorizo, some sliced and the remainder finely chopped
  • 1 onion, finely chopped (brown, white or yellow)
  • 2 garlic cloves, minced
  • 1½ cups arborio rice (risotto rice) (Note 2)
  • ½ cup white wine (sub with chicken broth or water)
To Finish
  • 5 cups kale leaves, removed from stalk, torn into bite size pieces (packed) (Note 3)
  • 2 – 4+ tbsp butter
  • Freshly grated parmesan cheese (optional)
Instructions
  1. Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
  2. Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
  3. There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
  4. Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
  5. Add rice and stir to coat grains in oil until translucent.
  6. Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
  7. Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked – squeeze a grain, it should still be firm but cooked through – about 15 minutes. Make the risotto as saucy (or not) as you want – liquid will absorb in the next step so lean towards saucier than what you want.
  8. When the risotto is done (Note 5), remove it from the stove.
  9. Add butter (the more the better!) and stir energetically – this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
  10. Adjust salt and pepper to taste. Serve immediately! (Note 6)
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White Bean Artichoke Basil Toasts Recipe

White Bean Artichoke Basil Toasts Recipe

White Bean Artichoke Basil Toasts Recipe

Ingredients
  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread, toasted
Instructions
  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.
Posted in Appetizers Tagged with: , , , ,

Spicy Sausage Rigatoni Recipe

Spicy Sausage Rigatoni Recipe

Spicy Sausage Rigatoni Recipe

Ingredients
  • 1 tablespoon oil or butter
  • half of a yellow onion, minced
  • 4 carrots, minced
  • 12 ounces spicy Italian sausage (casings removed – just the ground meat)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup Barefoot Rich Red Blend
  • 1 28 ounce can San Marzano tomatoes, including their juice
  • ¼ cup balsamic or Italian dressing (optional)
  • 1 lb. whole wheat rigatoni
  • ½ cup reserved pasta water
  • Parmesan and parsley or basil for topping
Instructions
  1. Heat the oil in a skillet over medium high heat. Add the onion and carrots – saute for 10 minutes or so, until the vegetables are very soft.
  2. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.
  3. Add the tomatoes and dressing – simmer for 10-20 minutes while the pasta is cooking.
  4. Cook the pasta according to package directions. When draining, reserve ½ cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more Barefoot Rich Red Blend!
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Honey Oat Bread Recipe

Honey Oat Bread Recipe

Honey Oat Bread Recipe

Ingredients
  • 3 cups Flour
  • ¾ cups Oats (instant or old fashioned)
  • 2¼ teaspoons Instant yeast
  • 1½ teaspoons salt
  • 1 cup milk
  • ¼ cup Warm water
  • 2 tablespoons unsalted butter
  • ¼ cup honey
  • 3 tablespoons honey, warmed slightly
  • 2 Tablespoons Old Fashioned Oats
Instructions
  1. In your Kitchen Aid, Bosch or in a large mixing bowl combine the Oats, Flour, Yeast and Salt.
  2. Heat your milk and butter until melted. Allow to cool until warm. Then stir in the honey and water.
  3. Add the liquid mixture to the dry mixture until it comes together to form a dough. Knead by hand or with a dough hook on your mixer for 10 minutes, until the dough is smooth and elastic.
  4. Place your dough in a oiled bowl. Cover and let rise until double in size (45 minutes to an hour).
  5. Shape your loaf and place it into a 9×5 loaf pan. cover with a towel and allow to rise until doubled.
  6. Preheat oven to 350 degrees. Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.
  7. When your loaf is raised to double the size, heat up your honey and spread a nice layer over the top. Sprinkle oats on top.
  8. Bake in oven for 40-50 minutes until the bread is a nice dark golden brown.
  9. Remove from pan and cool completely before eating. Enjoy!
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Mexican Shredded Chicken Recipe

Mexican Shredded Chicken Recipe

Mexican Shredded Chicken Recipe

Ingredients
Chicken & Sauce
  • 1.5lb / 750g chicken breast, skinless boneless (~3 halves)
  • ½ cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)
  • 14oz/400g can crushed tomatoes
  • 2 garlic cloves, crushed
  • 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder)
  • 2 tsp sugar (any)
  • ¾ tsp salt (Note 2)
  • Pepper
To Finish
  • 3 tbsp olive oil (Note 3)
  • 2 tbsp lime juice
Instructions
Cook Chicken
  1. Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
  2. Pressure cooker: 35 minutes on high.
  3. Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 – 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
Sauce
  1. Remove chicken and shred. Set aside.
  2. Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Brown Chicken
  1. Heat 1 tbsp oil in a large skillet over high heat. Add ⅓ to ½ the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don’t brown), then remove. Use 1 tbsp oil for each batch you fry.
To Serve
  1. Toss chicken in the sauce OR serve it on the side.
  2. Use for tacos (guacamole and Pico de Gallo), enchiladas, burritos, on green Mexican rice,quesadillas, sliders, on tostadas.
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Cinnamon Streusel French Toast Cups Recipe

Cinnamon Streusel French Toast Cups Recipe

Cinnamon Streusel French Toast Cups Recipe

Ingredients
For the French Toast Cups
  • ½ loaf French bread torn into small pieces
  • 3 eggs
  • 1 cup milk
  • ¼ cup half and half or cream
  • ¼ cup sugar
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
For the Cinnamon Streusel Topping
  • 6 tablespoons cold butter, cut into small cubes
  • ¼ cup + 2 tablespoons flour
  • ¼ cup + 2 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • powdered sugar
  • Wholesome! Pancake Syrup or Coconut Palm Syrup
Instructions
  1. Preheat the oven to 350 degrees. Grease a muffin tin and fill each opening with bread, right to the top.
  2. Whisk the eggs, milk, cream, sugar, vanilla, and salt until smooth. Pour 3-4 tablespoons over the bread in each cup.
  3. Combine the flour, brown sugar, and cinnamon – cut the butter into the mixture with your hands, incorporating it until small crumbs form. Top each French Toast Cup with a spoonful of crumbs.
  4. Bake for 20 minutes or until puffy and golden brown. Top with powdered sugar and my personal favorite – Wholesome! coconut palm syrup! So good.
Posted in Breakfast Tagged with: , ,
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