Sunday, June 26, 2011

Homemade Girl Scout Cookies - Samoas

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About a month ago I promised a recipe for homemade Girl Scout cookies, and even though it’s taken me a month to get myself to post this recipe the day is finally here.  Now, it’s pretty apparent that I have a bit of an obsession about making things from scratch... things that most normal people wouldn’t even consider making from scratch.  I guess I’m just weird like that, and I’ve completely come to terms with it. 

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I know the aim of my recipes is to make things that are simple and quick that anyone can make, but I sort of cheated here.  These cookies do take a lot of time and they’re worth the effort!  I’ve had an itch to make these since they showed up on the Food Network blog, and I’m glad I waited for when I had time to make them.

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 If you get the chance you really do need to make them! They’re healthier than regular girl scout cookies because they don’t have palm oil, preservatives, or trans fats.  And if you’re not concerned about the health factor at least you can brag about making your own samoas!

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They taste exactly like the samoas that the girl scouts make.  The shortbread is crispy, the caramel is chewy and the chocolate and coconut tie the whole cookie together and make it complete.  So if you’re looking for something to make that will take up a few hours of your day, these cookies are definitely the ones you’re looking for!

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Here’s what you’ll need:

For the shortbread (adapted from here):
3 sticks butter at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 ½ cups flour
½ tsp salt

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For the toppings:
One bag of chewy caramels
One bag of coconut
One bag of chocolate chips

First, cream the butter and sugar in a blender until smooth.  Then add the vanilla extract and eggs one at a time mixing fully after each egg. 

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In a separate bowl mix the flour and salt in a separate bowl and slowly add the flour into the wet ingredients.

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 When the dough is completely mixed place it onto a piece of wax paper and mold into a cookie dough log.  Wrap in the wax paper and use that to make the shape more uniform.  Place in the refrigerator for about an hour, or until the dough is firm.

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Preheat the oven to 350 degrees and cut the dough into circles that are about a quarter of an inch thick.  Place on a cookie sheet and bake for 15-20 minutes or until the cookies are golden brown.

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Once the cookies are done baking, place 30 caramels into a greased microwave safe bowl and microwave for 15 second intervals until all of the caramels are melted.  Then add about ¾ cup to 1 cup of shredded coconut into the melted caramel and place about 1.5 tsp of the mixture onto each cookie. 

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If the mix gets hard to work with put it in the microwave for 15 seconds until it is more workable.  Make more of the coconut caramel mixture as needed. 

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In another microwave safe bowl melt a bag of chocolate chips using the same method as the caramels.  When the chocolate is melted pour into a Ziploc bag and cut a small hole into the corner of the bag and drizzle the melted chocolate on top of the cookies. 

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Let the cookies cool and enjoy!  Cookies will stay in an airtight container for up to 5 days. 




First, cream the butter and sugar in a blender until smooth.  Then add the vanilla extract and eggs one at a time mixing fully after each egg.  In a separate bowl mix the flour and salt in a separate bowl and slowly add the flour into the wet ingredients.  When the dough is completely mixed place it onto a piece of wax paper and mold into a cookie dough log.  Wrap in the wax paper and use that to make the shape more uniform.  Place in the refrigerator for about an hour, or until the dough is firm.  Preheat the oven to 350 degrees and cut the dough into circles that are about a quarter of an inch thick.  Place on a cookie sheet and bake for 15-20 minutes or until the cookies are golden brown.

Once the cookies are done baking, place 30 caramels into a greased microwave safe bowl and microwave for 15 second intervals until all of the caramels are melted.  Then add about ¾ cup to 1 cup of shredded coconut into the melted caramel and place about 1.5 tsp of the mixture onto each cookie.  If the mix gets hard to work with put it in the microwave for 15 seconds until it is more workable.  Make more of the coconut caramel mixture as needed. 

In another microwave safe bowl melt a bag of chocolate chips using the same method as the caramels.  When the chocolate is melted pour into a Ziploc bag and cut a small hole into the corner of the bag and drizzle the melted chocolate on top of the cookies. 

Let the cookies cool and enjoy!  Cookies will stay in an airtight container for up to 5 days.  

Sunday, June 19, 2011

Father's Day Grill Seasoning

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Have I mentioned that I have the best Dad ever?  Because if I haven’t I should.  I have the best Dad ever.  His name is Gil, and he’s smart, funny, kind, caring, down to earth, and just all around awesome.  And I’m not just saying that because it’s Father’s day today (Happy Father’s Day to all you dads out there)!


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This year for Father’s Day I wanted to get my Dad something special that I knew he’d not only like, but really appreciate as well.  Being broke limited my options greatly so I decided to make him something.  First I was planning on making a macaroni portrait for him, but that’s a bit dated.  So I got a little adventurous and made him some grill rubs this year.  It’s a super easy and not too expensive gift that definitely means a lot to someone that loves to grill.  If you’re the griller in your family you should give them a shot! They’re definitely worth it! 


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Here’s what you’ll need:

For the Montreal Steak Seasoning (adapted from here):
4 tbsp salt
1 tbsp black pepper
2 ½ tsp onion powder
2 ½ tsp garlic powder
1 ½ tsp crushed red pepper flakes
1 ½ tsp dried thyme
1 tsp dried rosemary
1 tsp fennel seed

For the cayenne seasoning (adapted from here):
2 tbsp salt
2 tbsp paprika
1 tbsp black pepper
1 tbsp dried oregano
1 tbsp dried thyme
4 tsp garlic powder
4 tsp onion powder
2 tsp cayenne pepper


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For both recipes combine the spices in a bowl and mix thoroughly.  Pour into an airtight container and seal.  When using the mixes apply a layer that covers the fish, chicken, beef, or whatever your heart desires and cook.  You can add more while the dish is cooking, but don’t over season.  The spices will stay good for as long as you have them!

Thursday, June 16, 2011

Banana Bread

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When I got home from school I went on a bit of a baking bender.  I basically just took anything that I could get my hands on and tried to bake things with it.  Now I’ll tell you right off the bat, it wasn’t pretty.  But I did end up with a few recipes that were worth sharing, and this banana bread is one of them. 


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I changed the recipe around a bit, since I only had ¾ a stick of butter.  I also decided to lower the sugar and see if I could make the recipe a bit more healthful while still keeping the delicious flavor and texture of banana bread.  It worked. 


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So try this banana bread.  It’s delicious.  It’s healthy.  It still tastes like the banana breads that have 2 sticks of butter in them.  It’s fluffy and dense at the same time… I know that sounds like a giant contradiction, but try it.  You’ll understand afterwards.   Just do it, you know you want to.


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Here’s what you’ll need:

¾ cup granulated sugar
6 tbsp butter, room temperature
2 large eggs
3 ripe bananas
1 tbsp milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 325 degrees F and butter or spray a 9 x 3 x 5 inch loaf pan.



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Cream butter and sugar together in a large bowl and when combined add the eggs one at a time, beating well after each addition. 


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In a separate bowl mash the three bananas and mix in the milk and cinnamon.  In another bowl combine the flour, baking powder, baking soda and salt 


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Add the banana mixture to the eggs, butter and sugar and stir until they’re combined. 

Then add the dry ingredients and mix until the dry ingredients are completely incorporated.


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Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.  Let cool for 15 minutes and then remove from the pan and let it cool completely before slicing.   



Cream butter and sugar together in a large bowl and when combined add the eggs one at a time, beating well after each addition.  In a separate bowl mash the three bananas and mix in the milk and cinnamon.  In another bowl combine the flour, baking powder, baking soda and salt. Add the banana mixture to the eggs, butter and sugar and stir until they’re combined.  Then add the dry ingredients and mix until the dry ingredients are completely incorporated. Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.  Let cool for 15 minutes and then remove from the pan and let it cool completely before slicing.   

Monday, June 6, 2011

Chocolate Chip Cookie Dough Blondies

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Graduating from college is a funny thing.  Suddenly people start asking you these overly convoluted and comprehensive questions about your college experience like “did you like it?” or “did you learn things?” or “do you really say wicked now?” And while the answers to all of those questions are yes they’re still very loaded questions.  My senior(ish) year at Wheaton was one of my best years so far, especially academically. 


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This past semester I took a senior seminar on Emily Dickinson.   Yes, I know this sounds terrible, but I promise it was far from it. A few weeks into the semester I turned everyone into my senior sem into my guinea pigs for whatever I wanted to make (and eat) that week.  Luckily, they all enjoyed it and I didn’t eat whole batches of monkey bread or blondies by myself.  One day before my class I was looking at Kevinamanda.com and found their blondie recipe, and it looked freakin’ delicious so I had to give it a try. 


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I changed their recipe a little, instead of adding nutella like suggested I put chocolate chip cookie dough in.  Let’s just say that it worked out really well, like gooey, melty, gives-you-the-warm-and-fuzzies, really well.  I’d make them again in a heartbeat, especially if I knew I wouldn’t be sitting there eating the whole 8x8 pan by myself.


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Here’s what you need:

1 1/2 sticks butter
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
8-12 oz of chocolate chop cookie dough





First you’ll need to heat the oven to 350 degrees and grease or line and grease an 8x8 baking dish with parchment paper or foil.  Next melt the butter in a sauce pan over medium heat and add the light and dark brown sugars and mix until the sugar is melted. 

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Mix together the flour, salt and baking powder in a separate bowl and place on the side.  Then, whisk together the eggs and vanilla extract until they’re fully mixed. 


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Start to slowly add the butter and sugar mixture while constantly mixing.  When the butter and sugar mixture is combined add the flour and mix until it’s completely incorporated. 

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Pour into the baking dish and add small spoonfuls of the dough around the dish until you’ve added as much as you’d like. 


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Bake for 25-30 minutes or until a toothpick that’s been inserted comes out clean.  Let cool and remove from the pan and cut into 16 pieces. 

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Eat them quickly because if you don't they'll be gone before you know it!  

First you’ll need to heat the oven to 350 degrees and grease or line and grease an 8x8 baking dish with parchment paper or foil.  Next melt the butter in a sauce pan over medium heat and add the light and dark brown sugars and mix until the sugar is melted.  Mix together the flour, salt and baking powder in a separate bowl and place on the side.  Then, whisk together the eggs and vanilla extract until they’re fully mixed.  Start to slowly add the butter and sugar mixture while constantly mixing.  When the butter and sugar mixture is combined add the flour and mix until it’s completely incorporated.  Pour into the baking dish and add small spoonfuls of the dough around the dish until you’ve added as much as you’d like.  Bake for 25-30 minutes or until a toothpick that’s been inserted comes out clean.  Let cool and remove from the pan and cut into 16 pieces. 

Thursday, June 2, 2011

Grenadine

So remember that time when I was obsessed with making things that you've always bought in the store and most people in their right minds wouldn't consider making from scratch?


You know, the Homemade Oreos, or the Homemade PopTarts, or even the homemade girlscout cookies that’ll hopefully be coming within the next few weeks... yeah, that obsession.  Well it’s struck again with something that is so delicious that I don’t know if I’ll ever make a Shirley Temple the same way again.  

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That’s right, I made homemade grenadine, and it’s so easy and fun to make that anyone can do it. It’s also much healthier than the store bought brand since it doesn’t have any high fructose corn syrup in it, and that alone is worth the fifteen to twenty minutes it takes to make it.  I found this recipe on cupcakeproject.com and she does a great job of explaining the benefits of making your own grenadine, so I’ll just give you a recap.

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Grenadine comes from the french word grenade which means pomegranate, one of the two ingredients in the recipe for grenadine.  Yeah, that’s right, this recipe only calls for two ingredients: Pomegranate juice and granulated sugar (reason # 2309853290853 why you should already be making this recipe).

Here’s what you’ll need:
1 16 oz bottle of pomegranate juice
1 cup of granulated sugar.  



Pour the pomegranate juice into a saucepan and bring to a boil.   Lower the heat and let it simmer until the juice reduces to about half of its size.  

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Next, add the sugar and let it dissolve completely.  Then let the grenadine cool and pour into a container.  I used a mason jar, but you can use whatever you’d like!  

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Try this in your favorite drink that requires grenadine, and you’ll never want to go back!




Pour the pomegranate juice into a saucepan and bring to a boil.   Lower the heat and let it simmer until the juice reduces to about half of its size.  Next, add the sugar and let it dissolve completely.  Then let the grenadine cool and pour into a container.