OMG, now i really want waffles…
Oreo stuffed Chocolate Chip cookies…
Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes
Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies
Directions
Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
http://www.buzzfeed.com/catesish/oreo-stuffed-chocolate-chip-cookie-recipe-2gyn
Official (HBO) Game of Thrones Lemon Cakes (From Craft of Cooking, Clarkson Potter, 2003)
Ingredients
1/2 cup sugar plus
additional for dusting
ramekins
2 eggs, separated
3 tablespoons plus 1
teaspoon all-purpose !our
Pinch kosher salt
2/3 cup buttermilk
2 1/2 tablespoons fresh
lemon juice
Finely chopped zest of
1 1/2 lemons
Directions
Heat the oven to 300. Butter and lightly
sugar 6 4-ounce ramekins. Beat the egg
whites until they hold soft peaks then set
them aside. Sift the sugar with the !our
and salt. In a mixer, using the whisk
attachment, combine the buttermilk,
lemon juice, egg yolks and lemon zest.
Gradually add the !our mixture then
fold in the egg whites. Divide the batter
between the prepared ramekins. Place
the ramekins in a water bath (set the
ramekins in a larger pan; "ll the pan with
enough hot water to come half way up the
ramekins) cover with aluminum foil.
Bake until the cakes rise and are almost
"rm, about 25 minutes then uncover
and continue baking until the tops are
lightly golden and the cakes spring back
when touched, about 15 minutes more.
Unmold and serve.
Badger was asking on Twitter for a meatloaf recipe. This one is a winner for me. It’s mostly an Ina Garten recipe, i changed it just a bit.
1 lg onion chopped
2TB olive oil
1 heaping tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/4 c Worcestershire
1/3 c chicken stock
1 TB tomato paste
2 1/2 lbs ground turkey (93%)
1 c bread crumbs (I like whole wheat or panko)
2 eggs
2 TB brown sugar
2 TB yellow mustard
1/3 c ketchup
cook onions, olive oil, s&p and thyme translucent not browned
add Worcestershire, chicken stock & tomato paste
cool onion mixture
combine brown sugar, mustard & ketchup in a bowl, set aside
combine turkey, bread crumbs, eggs & onion mixture
shape into a rectangle on a nonstick sheet pan (I’m guessing cuz I’ve never measured it but i shape it into a 6x14x2 inch loaf)
spread ketchup mixture on top of loaf
bake at 350 for 40 min. (I check the temp at 35-40 min, depending on the shape the loaf comes out it needs a bit more/less sometimes)
The onion mixture helps keep the loaf from drying out. The topping is so yummy, I usually eyeball the measurements and probably make more than the recipe calls for. Makes a lot!
I am trying to convince S to try it with me right now. She says, “meatloaf is too meaty for me.” not for me! This sounds awesome.
Did you convince her? I loved meatloaf as a kid. My mom just used ground beef, onion soup dry mix, white bread, and ketchup. I was vegetarian for several years so when I started eating turkey again (but not beef) I went looking for a recipe. I think the cooked onions really make it.
I thought that I hated meatloaf because, although my mother is an amazing cook in most respects, the meatloaf she occasionally made when I was a kid was GROSS. My favorite diner in college served it and friends raved so I tried it once and it was delicious. These days I don’t eat red meat, so turkey meatloaf is perfect. If we buy super pricey free range and organic ground turkey, S will even eat some. We are totally making it next week.
We made this recipe for kale pesto pasta earlier this week, with a few modifications and it was divine!
Here’s how we altered the ingredients, to make it healthier and more filling:
4 cloves of garlic, peeled
4 small shallots, peeled
1 onion, peeled and chopped [added]
1 lb kale [doubled from recipe]
2 tablespoons extra virgin olive oil [seriously reduced from 1/3 cup]
2.5 oz goat cheese [slightly more than recipe called for]
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g whole wheat rigatoni pasta
fresh thyme - and thyme flowers
It was so good.
All I do is take the leftover meaty bones from the holiday ham (hey- who needs a holiday to have delicious HAM?!) and crock pot those suckers overnight or all day- 12-18 hours-ish. Use just enough water to cover the bones and set it on high. I like to add a couple stalks of celery and carrot and a whole chopped onion or its equivalent in shallots (shallots preferred!). About a 1/2 tsp of black pepper- though I don’t measure it- I’m guessing.
I let it cool a bit and use some tongs and an open weave wok spoon or some such to strain the bones and gristle out, putting the meat back in the broth. I like it to shred or chunk it in small pieces if it’s not that way already. Cooking the bones down that long sometimes causes them to crack and let the marrow out into the broth.
I turn the pot off to let it cool overnight (if it gets cold in the house) or put it in the fridge. When the fat solidifies, I scrape it off the top and then I’m in business!
I get bulk dry split peas or lentils from the local market- any color or variety will do- and put in about 2 cups. I add whatever vegetables I feel like throwing in the pot with it, plus about a tbsp of jar minced garlic or 3-5 cloves fresh pressed.
If you start it in the morning it’ll be ready by dinner. It should be on high the first 3-4 hrs, until the peas are soft, then you can set it on low to finish. This is when I taste test it to see if it needs any kosher salt at all. It may, and that’s the best time to add it.
If it’s thick add water, if it’s a bit thin, a handful of barley to soak up some liquid- it needs an hour or so to cook up the barley.
Sometimes I’ll serve it with a dollop of sour cream (my girl LOVES sour cream!).
If I’ve roasted any garlic, I’ll soften a stick of butter and mash them together for garlic spread on toast, or make some bruschetta. Here’s my favorite recipe: http://www.thecookingguy.com/cookbook/recipe.php?id=57
I discovered the broth process by accidentally forgetting about the bones in the crockpot- lol! The broth got dark, but I was desperately busy so I used it anyway. It. was. DELICIOUS!!
I usually thicken my pea/bean or lentil soups by placing a small batch of it in a blender and pureeing it, then adding it back. The pureed legumes turn into a thickening agent by releasing their starch, it is a great way to thicken your soup without adulterating it with any additives like cornstarch/tapioca or arrowroot.
I’ve been making these for Puddy & The Hub, lately.
5 eggs (or egg substitute’s worth), 1/4 cup of 2% milk (sub with 1 more egg’s worth with substitute), blended and poured into a greased 8x8 dish
brown 1/2 the package of your brand of soyrizo or reduced fat breakfast sausage with 1/2 a chopped onion and add to the mixture.
Spread it around evenly and bake at 350 for 15-20 minutes (the edges will get golden and release from the sides of the dish).
Spread 1 cup of shredded cheese evenly and allow to melt
Cut into 9 squares when cooled and pop between your choice of biscuit!
I used Pillsbury Grands Homestyle biscuits (170 cal each)
5 large eggs (450 cal)
Reynaldo’s Soyrizo (350 cal 1/2 pkg)
Jimmy Dean’s 12 oz reduced fat breakfast sausage in the tube (350 cal 1/2 pkg)
1/2 med white onion (24 cal)
shredded cheese mix (1 cup 440 cal)
each sandwich came to about 310 cal